CN102771843A - Dry process walnut sauce and production method of dry process walnut sauce - Google Patents
Dry process walnut sauce and production method of dry process walnut sauce Download PDFInfo
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Abstract
The invention provides dry process walnut sauce and a production method of the dry process walnut sauce. The walnut sauce is prepared from the following major ingredients and auxiliary ingredients in parts by weight: major ingredients: 78.0 to 81.0 parts of baked walnut; and auxiliary ingredients: 6.0 to 7.0 parts of white sugar, 1.0 to 2.0 parts of common salt, 1.0 to 1.5 parts of modified starch, 5.0 to 5.5 parts of hydrogenated tea seed oil, 0.1 to 0.2 parts of monoglyceride, 0.08 to 0.12 parts of soya bean lecithin, 0.4 to 0.6 parts of walnut essence, 1.5 to 2.0 parts of baked sesame and 3.0 to 3.5 parts of baked peanuts. The dry process walnut sauce is mainly obtained through being refined via the processes of shelling, baking, grinding, degassing sterilization and the like. The original flavor of the walnut is maintained, and meanwhile, the products have the advantages that the mouth feeling is fine and smooth, the flavor is unique, the nutrition value is high, and the like.
Description
Technical field
The present invention relates to the production method of a kind of walnut cream and this walnut cream, belong to seasoning class.
Background technology
Walnut is a woody oleiferous plants world-famous, and it has abundant nutrition and higher economic value, therefore is called as one of world's " four is big " dry fruit.Simultaneously the caloric value of walnut is 8000-8500 card/kilograms, and fat content is about 63%, protein content about 15.4%; Carbohydrate content is about 10%, and crude fiber content is about 5.8%, content of ashes about 1.5%; The trace element that needs of the multiple human body of content in addition is so there is very high nutritive value.In addition, walnut also have pleasantly enrich blood, function such as relieving cough and reducing sputum, moistening lung kidney tonifying, nourishes rough skin.But mainly be directly edible walnut kernel at present, the bitter taste that not only has the walnut clothing to cause, and its fragrance matter better do not discharged, so its mouthfeel etc. is not fine.
Summary of the invention
The objective of the invention is to have delicate mouthfeel, unique flavor, the walnut cream that is of high nutritive value and production method thereof for a kind of original local flavor of walnut that kept is provided.
The technical scheme that the present invention is adopted to achieve these goals is that a kind of dry grinding method walnut cream is characterized in that being processed by the major ingredient and the auxiliary material of following parts by weight: major ingredient: walnut roasted 78.0-81.0 parts;
Auxiliary material: 6.0-7.0 parts of white sugar, 1.0-2.0 parts of salt, 1.0-1.5 parts of converted starches, 5.0-5.5 parts of hydrogenation tea-seed oils, 0.1-0.2 part of monoglyceride, 0.08-0.12 part of soybean lecithin, 0.4-0.6 part in walnut essence, 1.5-2.0 parts of baking sesames, 3.0-3.5 parts of baking peanuts.
The dry grinding method walnut cream that is more preferably among the present invention is to be processed by the major ingredient and the auxiliary material of following parts by weight: major ingredient: walnut roasted 79.5 parts; Auxiliary material: 6.8 parts of white sugar, 1.5 parts of salt, 1.25 parts of converted starches, 5.2 parts of hydrogenation tea-seed oils, 0.15 part of monoglyceride, 0.1 part of soybean lecithin, 0.5 part in walnut essence, 1.8 parts of baking sesames, 3.2 parts of baking peanuts.
The present invention also provides a kind of production method of the method walnut cream of dry grinding, and it is characterized in that comprising the steps:
1), preliminary treatment: living sesame and peanut are carried out baking handle, subsequent use;
2), walnut decortication: the sodium hydroxide solution of shelling walnut input boiling that will be to be peeled; Sodium hydroxide solution need flood walnut, more than the heating sodium hydroxide solution to 90 ℃, and keeps about 3 minutes; The centre should be stirred for several times, pulls walnut out decortication then and is immersed in the clear water;
3), rinsing: rinsing mainly is a residual NaOH solution on the flush away walnut, at first cleans with clear water, places clear water to soak about 1 hour walnut again, pulls out then to drain, and is subsequent use;
4), baking: will drain the back walnut and put into temperature, and toasted 3～3.5 hours, and the walnut in the baking plate stir once at least at 125-135 ℃ baking box; Occur glossy until the walnut surface; The inside of walnut kernel presents lighter coke yellow, and when giving out the roasting fragrance of walnut, finishes baking; Walnut placed on the conveyer belt cool off fast, subsequent use;
5), fragmentation: with the pulp crushing machine walnut is broken into fine granularity, grain fineness is in 0.8cm;
6), corase grind: pour into after walnut roasted, the baking peanut after the fragmentation and baking sesame mixed according to the above ratio in the grinder that per minute 2000 changes, the grain thickness degree of grinding out is between 60～100 orders;
7), cooling spice: the walnut cream after the corase grind flow into blending vat, and adds remaining auxiliary material, through agitator each material is in harmonious proportion evenly, begins to take shape the walnut sauce;
8), correct grinding: pour above-mentioned walnut sauce into refiner that per minute 2500～3500 changes, the mill of rotation is further levigate the walnut sauce at a high speed, and the grain thickness degree is about 100 orders;
9), cooling: walnut cream is poured in the cooler, be cooled to 60～70 ℃;
10), vacuum outgas: for keeping the nutrition and the local flavor of walnut cream; The way that adopts vacuum the to concentrate sterilization that outgases to avoid that oxidation and brown stain take place in walnut cream is stored, improves the quality of walnut cream; Temperature when vacuum concentrates is 60～70 ℃; 0.08～0.09MPa also will once lower the temperature, and the preceding temperature of bottling is dropped to below 55 ℃;
11), packing: adopt sterile chamber to carry out can;
12), leave standstill decals, beat sign indicating number: packaged walnut cream vessel surface is carried out decals, plays the sign indicating number processing, at last the vanning warehouse-in.
The production method of the dry grinding method walnut cream among the present invention, wherein optimized technical scheme is a step 2) described in decortication be through giant flushing walnut, remove Cortex walnut, reject the Cortex walnut of not rinsing well through manual work simultaneously.
The production method of the dry grinding method walnut cream among the present invention, the technical scheme that wherein is more preferably is a step 2) described in sodium hydrate aqueous solution concentration be 2%.
The production method of the dry grinding method walnut cream among the present invention, wherein optimized technical scheme is after the step 3) rinsing as finds that the alkali lye processing is overweight, causes the walnut color darker, then the citric acid of adding 0.2～0.5% carries out rinsing when soaking.
The present invention dry grind the method walnut cream mainly through decortication, baking, grind, technology is refining forms for degassing sterilization etc., this technology has kept the original local flavor of walnut, product has characteristics such as delicate mouthfeel, unique flavor, nutritive value height simultaneously.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Below in conjunction with figure technical scheme of the present invention is further specified:
Embodiment 1:
Each composition constitutes by following weight in the present embodiment:
Walnut roasted 78kg, white sugar 6.0kg, salt 1.0kg, converted starch 1.0kg, hydrogenation tea-seed oil 5.0kg, monoglyceride 0.1kg, soybean lecithin 0.08kg, walnut essence 0.4kg, baking sesame 1.5kg, baking peanut 3.0kg.
Generally need carry out preliminary treatment during making to the raw material of just having bought (peanut and sesame).
The making of baking sesame:
Using sieve aperture is that 40 purpose vibratory sieves screen ready raw material sesame; Remove particle foreign matter and other impurity in the sesame, the sesame after sieving is cleaned in big iron pan, remove the dust and the little sesame of shrivelled grain that adhere on the sesame; Pull out with bamboo strainer and to put into large bamboo or wicker basket, do water control.Then sesame is tiled on the baking tray, is difficult for blocked uply, maintenance thickness is 0.2cm; Place baking box to carry out baking again, temperature is controlled to be 160 ℃, and the time is about 50min; At least stir once in the baking process, put into special cooling bay after roasting good sesame is taken out and cool off from baking box, be cooled to 25 ℃ after; Process the baking sesame, subsequent use.
The making of baking peanut:
Choose the peanut of taking off red coat, screen out the impurity in the shelled peanut,, remove wherein the shelled peanut that goes mouldy, ruins again through the method for hand picking with vibratory sieve.The shelled peanut of handling well is tiled on the baking tray, places baking box to carry out baking again, temperature is controlled to be 130 ℃; Time is about 3～3.5 hours, puts into special cooling transport tape after roasting good shelled peanut is taken out and cool off from baking box, be cooled to 25 ℃ after; Process the baking peanut, subsequent use.
The making of method walnut cream then begins to dry grind:
1), walnut decortication
Compound concentration is 2% caustic soda (NaOH) solution, heats to little boiling, and with walnut input to be peeled, what of walnut addition are flooded walnut with alkali lye and are as the criterion; Continue to heat up, when treating that alkali liquid temperature reaches more than 90 ℃, pick up counting, it is about 3 minutes that alkali lye is handled the walnut time; The centre should be stirred for several times, when handling fast the end, from pot, gets an amount of walnut and immerses in the clear water; Gently rub wiping with have gentle hands, Cortex walnut is promptly tear-away, proves the walnut processing of peeling that can take the dish out of the pot.
The walnut that takes the dish out of the pot is placed screen frame rapidly, wash walnut, remove Cortex walnut, reject the Cortex walnut of not rinsing well through manual work simultaneously, and be immersed in the clear water with giant.
2), rinsing
Rinsing mainly is an alkali lye residual on the flush away walnut, cleans 2～3 times with clear water, places clear water to soak again about 1 hour, pulls out then to drain, and is subsequent use.As find that the alkali lye processing is overweight, and cause the walnut color darker, when soaking, can add 0.2～0.5% citric acid.
3), baking
After walnut drained, it is tiled on the baking tray, is difficult for blocked up.Oven temperature is risen between 125 ℃-135 ℃, put into baking box to the baking tray of completing walnut, open the air-blast device in the baking box simultaneously; Make the temperature in the baking box even, toasted 3～3.5 hours down, when stoving time gets into 45～60 minutes at 125 ℃-135 ℃; Answer the walnut in the baking plate to stir once; Spread blocked uply like the walnut on the baking tray, in bake process, should stir several times more, make the walnut baking evenly.Baking places on the conveyer belt and cools off fast after finishing, and is subsequent use.
In that walnut baking is fast when finishing, the standard of judging the walnut baking degree occurs glossy with the walnut surface, and the inside of walnut kernel presents lighter coke yellow, and gives out the distinctive roasting fragrance of walnut, can conclude that walnut has toasted to finish.
In addition, consider easy to operately like need, this step also can adopt automatic baking machine that walnut is fried perfume, and temperature can transfer to 200～220 ℃, fry to the time be about 10 minutes, concrete temperature and time should be provided with according to the performance of baking machine and the moisture of walnut.
4), fragmentation
Because the particle of walnut kernel is bigger, use the pulp crushing machine it be broken into fine granularity, grain fineness 0.8cm with interior all can, if adopt three road or four road walnuts, then can be without crushing process.
5), corase grind
Pour walnut, peanut and sesame the hopper of grinder into after by top mixed, open grinder.The mill of grinder is divided into movable grinding disc and fixed millstone; Top movable grinding disc rotates at a high speed with the speed that per minute 2000 changes, and between last lower millstone, forms relative rotatablely moving, and nutcracker is in the middle of two mills; Just thoroughly pulverize in no time, changed into liquid walnut cream.Periphery and mill at mill are spaced apart, and a circulation water layer is arranged, and inject cold water through a pipeline, export hot water through another pipeline, circulate through water and lower the temperature to mill.Between two mills the slit is arranged up and down, walnut cream squeezes from the centre and drops out, and through a long skewed slot passage, comes in the cooling blending vat that connects material.
When going out grinder, between grain thickness degree 60～100 orders, temperature is 60 ℃.The clearance space that the fineness degree of walnut cream grain can be regulated between the mill decides, and can rotate handwheel and regulate, and the material that comes out is if desired more just transferred the space more greatly, and the sauce that need come out is a bit thin, just transfers the space a little bit smallerly.
6), cooling spice
Walnut cream after the corase grind flow into blending vat, and the agitator of a slow rotation is arranged in the blending vat, and it constantly rotates, and walnut cream is slowly cooled off, and at this moment will add remaining auxiliary material, through agitator each material is in harmonious proportion evenly.The time of spice cooling is 10 minutes, and temperature is reduced to 55 ℃.
7), correct grinding
After the walnut sauce gets into refiner, start correct grinding operation button, refiner runs up, and the speed of per minute has reached 2500～3500 changes, and the mill of rotation is further levigate the walnut sauce at a high speed, and walnut cream and various auxiliary material are fully mixed.The structure of refiner and operation principle and kibbling mill are just the same, and only its rotating speed is higher, and the grain thickness degree is about 100 orders, and when coming out from discharging opening, the temperature of walnut cream reaches 95 ℃.
8), cooling
At this moment, walnut cream need get into cooler and slowly cools off.Through pipeline walnut cream is transferred to the columned cooler from containing jar for making or keeping thick soya bean sauce, middle cylindrical drum is put walnut cream, and peripheral cylindrical drum is the space of splendid attire cold water; After putting well; Open water inlet switch immediately, the current of circulation get into from a pipeline, flow out from another pipeline.The screw rod that has continuous transmission to stir in the cooler, the method through the recirculated water cooling can be reduced to the temperature of walnut cream 60～70 ℃.
9), vacuum outgas
The sterilization that outgases of the nutrition and the local flavor that be to keep walnut cream, the way that adopts vacuum to concentrate to avoid that oxidation and brown stain take place in walnut cream is stored, improves the quality of walnut cream.Temperature when vacuum concentrates is 60～70 ℃, and 0.08～0.09MPa also will once lower the temperature, and makes the preceding temperature of bottling drop to 55 ℃ and just can bottle.
10) bottle of packing packing walnut cream and lid all must be the new bottle that uses for the first time, and will take disinfection room and be stained with 75% alcohol disinfecting with new towel.Bottle cap is divided into inner cap and enclosing cover, and inner cap and enclosing cover all will be used alcohol wipe, and the staff puts inner cap into enclosing cover one by one, again bottle and lid is sent into ultraviolet sterilizing chamber together, opens 30 minutes ability of ultraviolet germicidal lamp sterilization and uses.Perhaps adopt aseptic bottle or lid to carry out can.
11), leave standstill decals, beat the sign indicating number
Walnut cream after the capping should leave standstill in the semi-finished product warehouse 12～24 hours, carried out decals again after making the sauce body structure stable, beat sign indicating number and handle, and vanning is at last put in storage.
The present invention is the sanitation and hygiene that need to guarantee bottling department in can, regularly with the uviol lamp sterilization, operation tool is wanted continual disinfecting in alcohol.Walnut cream is packed into through dosing filling machine in the bottle, next on the ultraviolet sterilization machine is held concurrently in heat seal, to the bottle sterilization that carries out disinfection, carries out heat seal simultaneously and seals tight inner cap, tightens enclosing cover.
Embodiment 2
Each composition constitutes by following weight in the present embodiment
Walnut roasted 79.5kg, white sugar 6.8kg, salt 1.5kg, converted starch 1.25kg, hydrogenation tea-seed oil 5.2kg, monoglyceride 0.15kg, soybean lecithin 0.1kg, walnut essence 0.5kg, baking sesame 1.8kg, baking peanut 3.2kg.
Its production method is the same with embodiment 1.
Embodiment 3
Each composition constitutes by following weight in the present embodiment,
Walnut roasted 81.0kg; White sugar 7.0kg, salt 2.0kg, converted starch 1.5kg, hydrogenation tea-seed oil 5.5kg, monoglyceride 0.2kg, soybean lecithin 0.12kg, walnut essence 0.6kg, baking sesame 2.0kg, baking peanut 3.5kg.
The production method of this embodiment is identical with embodiment 1.
Said soybean lecithin (Lecithin High Potency claim the soybean lecithin again) is the byproduct in the refined soybean oil process.Granular on the market soybean Luan Lin Zhi , is the Phospholipids that soybean oil is precipitated out in the process of coming unstuck, again through processing, dry product afterwards.The soybean lecithin of pure article is pale brown look waxy solid, and easy suction becomes the brownish black jelly.Very easily oxidation in air, color is from pale brown look overstrike and to brownish black progressively, and non-refractory, more than 80 ℃ just progressively oxidative rancidity decompose.Contain lecithin, cephalin, cuorin, phosphatidic acid (PA), phosphatidyl glycerol (PG), plasmalogen, lysophosphatide etc. in the soybean lecithin.Has effects such as delaying senility, prevent cardiovascular and cerebrovascular disease.
Tea-seed oil has another name called camellia oil, Wild camellia seed oil, camellia seed oil, tea tree seed oil.Camellia is the special product in Dabie Mountain of China area (Macheng, Hubei), from its fruit, can extract the camellia oil of high-quality, i.e. tea-seed oil.Method for distilling one: squeezing.Take from the seed of tea oil tree.The manufacturing process of tea-seed oil can be divided into: oil expression, filter.Method for distilling two: subcritical abstraction.Subcritical low-temperature extraction technology is that low moisture content tea seed shells, and pulverizes, and pricks embryo, subcritical low-temperature extraction, refining.
Composition among above-mentioned each embodiment can obtain from following approach respectively: the walnut roasted high-quality walnut process shelling then that is our company in the purchase of Guangyuan City Chaotian District, baking is handled and is obtained.Well-known throughout the country towards day walnut according to unique geography and climate in court day area.Chaotian District is located in the middle part, Qin Bashan area that the cold and heat air convection current crosses; Winter-spring season is windy so summer and autumn is rainy; Because northeast and southwestern relative relief great disparity, thus season, weather differ nearly 30 days, exactly because also such climatic characteristic; So the growth of suitable especially summer autumn crop wherein just has large local and special products walnut.Court's day walnut not only quality uniqueness also has long history, according to historical records, when Zhuge Liang six goes out the Qishan, just becomes the supply of short-commons in wartime towards day walnut.In the period of the Tang Dynasty of Tian Bao, also classified as into the palace tribute, enjoy fleeting fame.Walnut mainly is grown in the area, gentle slope of hill-side, the foot of a mountain towards the sky, and unique natural ecological environment brings up towards unique quality of day walnut: greatly individual, and mean fruit weight 14.1 grams, average benevolence weighs 8.4 grams; Shell is thin, thick only 0.9 millimeter of shell; Fragrance is beautiful, and meat is plump fine and smooth, delicious and crisp; Article are of fine quality, and beneficial element content is high, and protein content reaches 15.2%, and fat content 73.04% contains trace elements such as abundant calcium, iron, phosphorus, zinc simultaneously; Be the kernel percent height at last, be prone to get benevolence, the nut of kernel percent average out to 70%, 80% can round benevolence.
Next is that white sugar, salt sesame and peanut all are to buy in the market, need carry out the baking processing to sesame and peanut then.
Converted starch (N-LOK) is bought from national starch company; Grain and oil Industrial Co., Ltd bought in hydrogenation tea-seed oil (HRSO) was praised from Shanghai; Bosch chemical industry Co., Ltd buys monoglyceride from Yangzhou; Soybean lecithin is from Beijing Merya's Lecithin Co., Ltd.; Walnut essence is bought from Shanghai Jianyin Food technology Co., Ltd..
The dry grinding method walnut cream that above-mentioned each embodiment of the present invention's process makes is mainly made with extra care through technologies such as decortication, baking, the sterilizations of grinding, outgas and is formed; This technology has kept the original local flavor of walnut, and product has characteristics such as delicate mouthfeel, unique flavor, nutritive value height simultaneously.
Claims (6)
1. dry grinding method walnut cream is characterized in that being processed by the raw material of following parts by weight:
Walnut roasted 78.0-81.0 parts;
Auxiliary material: 6.0-7.0 parts of white sugar, 1.0-2.0 parts of salt, 1.0-1.5 parts of converted starches, 5.0-5.5 parts of hydrogenation tea-seed oils, 0.1-0.2 part of monoglyceride, 0.08-0.12 part of soybean lecithin, 0.4-0.6 part in walnut essence, 1.5-2.0 parts of baking sesames, 3.0-3.5 parts of baking peanuts.
2. dry grinding method walnut cream according to claim 1 is characterized in that being processed by the major ingredient and the auxiliary material of following parts by weight: major ingredient: walnut roasted 79.5 parts;
Auxiliary material: 6.8 parts of white sugar, 1.5 parts of salt, 1.25 parts of converted starches, 5.2 parts of hydrogenation tea-seed oils, 0.15 part of monoglyceride, 0.1 part of soybean lecithin, 0.5 part in walnut essence, 1.8 parts of baking sesames, 3.2 parts of baking peanuts.
3. the production method of method walnut cream of dry grinding is characterized in that comprising the steps:
1), preliminary treatment: living sesame and peanut are carried out baking handle, subsequent use;
2), walnut decortication: the sodium hydroxide solution of shelling walnut input boiling that will be to be peeled; Sodium hydroxide solution need flood walnut, more than the heating sodium hydroxide solution to 90 ℃, and keeps about 3 minutes; The centre should be stirred for several times, pulls walnut out decortication then and is immersed in the clear water;
3), rinsing: rinsing mainly is a residual NaOH solution on the flush away walnut, at first cleans with clear water, places clear water to soak about 1 hour walnut again, pulls out then to drain, and is subsequent use;
4), baking: will drain the back walnut and put into temperature, and toasted 3～3.5 hours, and the walnut in the baking plate stir once at least at 130 ± 5 ℃ baking box; Occur glossy until the walnut surface; The inside of walnut kernel presents lighter coke yellow, and when giving out the roasting fragrance of walnut, finishes baking; Walnut placed on the conveyer belt cool off fast, subsequent use;
5), fragmentation: with the pulp crushing machine with walnut be broken into grain fineness at 0.8cm with interior fine granularity;
6), corase grind: pour into after walnut roasted, the baking peanut after the fragmentation and baking sesame mixed according to the above ratio in the grinder that per minute 2000 changes, the grain thickness degree of grinding out is between 60～100 orders;
7), cooling spice: the walnut cream after the corase grind flow into blending vat, and adds remaining auxiliary material, through agitator each material is in harmonious proportion evenly, begins to take shape the walnut sauce;
8), correct grinding: pour above-mentioned walnut sauce into refiner that per minute 2500～3500 changes, the mill of rotation is further levigate the walnut sauce at a high speed, and the grain thickness degree is about 100 orders;
9), cooling: walnut cream is poured in the cooler, be cooled to 60～70 ℃;
10), vacuum outgas: for keeping the nutrition and the local flavor of walnut cream; The way that adopts vacuum the to concentrate sterilization that outgases to avoid that oxidation and brown stain take place in walnut cream is stored, improves the quality of walnut cream; Temperature when vacuum concentrates is 60～70 ℃; 0.08～0.09MPa once lowers the temperature again, and the preceding temperature of bottling is dropped to below 55 ℃;
11), packing: adopt sterile chamber to carry out can;
12), leave standstill decals, beat sign indicating number: packaged walnut cream vessel surface is carried out decals, plays the sign indicating number processing, at last the vanning warehouse-in.
4. the production method of dry grinding method walnut cream according to claim 3 is characterized in that step 2) described in decortication be through giant flushing walnut, remove Cortex walnut, reject the Cortex walnut of not rinsing well through manual work simultaneously.
5. the production method of dry grinding method walnut cream according to claim 3 is characterized in that step 2) described in sodium hydrate aqueous solution concentration be 2%.
6. the production method of dry grinding method walnut cream according to claim 3 is characterized in that after the step 3) rinsing as finds that alkali lye handles overweightly, causes the walnut color darker, then when soaking, adds 0.2～0.5% citric acid and carries out rinsing.
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| CN103610217A (en) * | 2013-11-25 | 2014-03-05 | 艾得客实业（上海）有限公司 | Technology for automatically peeling and processing walnut kernels |
| CN104055168A (en) * | 2013-03-20 | 2014-09-24 | 崔世荣 | Nut sauce and processing method thereof |
| CN104305154A (en) * | 2014-10-20 | 2015-01-28 | 杭州姚生记食品有限公司 | Brain tonifying walnut seasoning sauce and preparation method thereof |
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