CN103584189A - 多味核桃仁的制备方法 - Google Patents
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 42
- 235000020234 walnut Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 240000007049 Juglans regia Species 0.000 title claims abstract 10
- 239000000843 powder Substances 0.000 claims abstract description 43
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 27
- 239000006002 Pepper Substances 0.000 claims abstract description 27
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 27
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 27
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 27
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 18
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 235000012045 salad Nutrition 0.000 claims abstract description 15
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 14
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 14
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 244000000231 Sesamum indicum Species 0.000 claims abstract 5
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 241000722363 Piper Species 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000019750 Crude protein Nutrition 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000019784 crude fat Nutrition 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000008929 regeneration Effects 0.000 abstract 1
- 238000011069 regeneration method Methods 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 32
- 241000207961 Sesamum Species 0.000 description 14
- 241000510672 Cuminum Species 0.000 description 10
- 241000209094 Oryza Species 0.000 description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical group [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 235000020261 walnut milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
发明涉及一种多味核桃仁的制备方法，它是用核桃仁为主料，辅以白砂糖、麦芽糖、糯米粉、孜然粉、胡椒粉、花椒盐、辣椒粉、牛奶、芝麻和色拉油，本发明的优点是，不改变原有核桃仁的形状，且多种鲜美口味，酥脆，适口，自然香气浓纯，而且含有粗蛋白、粗脂肪、粗纤维，有人体所需的钙、铁、磷和丰富的维生素A、B、C、D，常食能健脑益智，促进细胞再生，调节气血循环，软化血管，健胃润肠，健美肌肤，是男女老幼，四季皆宜，居家旅行营养健康的理想选择食品。
Description
技术领域
本发明涉及一种核桃副食品的制备方法，具体的说是一种多味核桃仁的制备方法。
背景技术
核桃营养丰富，经济价值高，是举世闻名的木本油料，号称世界“四大”干果之一。据资料介绍，核桃仁发热量8000-8500卡／公斤，含脂肪63%，蛋白质15.4%，碳水化合物10%，粗纤维5.8%，灰分1.5%，还含有多种人体需要的微量元素。营养成份比较，0.5公斤核桃仁等于2.5公斤鸡蛋或4.5公斤牛奶的营养价值。在增进人体健康方面，核桃仁有“补肾壮腰，益肺定喘，补益气血，养颜乌发”的功能。目前，人们在食用核桃方面一是直接使用果仁，二是加工成副食品。目前市场上以核桃奶粉、核桃糖、椒盐核桃等食品，核桃开发的新品种小吃还太少。
发明内容
本发明以核桃仁为主料，经过科学加工，并且不改变原有核桃仁的形状，多种鲜美口味，香气浓郁，酥脆可口。本发明提供的技术方案是选用核桃仁为主料，辅以白砂糖、麦芽糖、糯米粉、孜然粉、胡椒粉、花椒盐、辣椒粉、牛奶、芝麻和色拉油，其各用料及用料的重量比是根据多味调节辅料比例来完成，先将精选的核桃仁烘烤，并进行烘干，将辅料按顺序溶于热水中成为溶化液，将溶化液通过机械喷洒在核桃仁上，并且迅速搅拌和冷却，经冷却后用色拉油进行油炸，同时速加入芝麻，再经冷却、检验、定量装袋、真空密封，以及外包装检验后为成品入库。
具体实施方式：
实施例1：
本发明以精选的核桃仁为主料，以白砂糖、麦芽糖、糯米粉、孜然粉、胡椒粉、花椒盐、辣椒粉、牛奶、芝麻和色拉油为辅料，其各用料及用料的重量比是核桃仁：白砂糖：麦芽糖：糯米粉：孜然粉：胡椒粉：花椒盐：辣椒粉：牛奶：芝麻：色拉油=100:25:15:20:0:0:0:0:15:10:15，先将精选干净的核桃仁在150摄氏度下烘烤5分钟，将白砂糖、麦芽糖、糯米粉、孜然粉、胡椒粉、花椒盐、辣椒粉、牛奶、芝麻，顺序加入85摄氏度热水中成为溶化液，并搅匀机械喷洒在烘干后的核桃仁上，且迅速搅拌和冷却至6摄氏度，将冷却后的核桃仁放入160摄氏度的色拉油内进行油炸2-3分钟，而且迅速加入芝麻搅匀，经过6摄氏度--10摄氏度冷却30分钟，进行检验和定量装袋，并抽掉空气将袋真空密封，采用外包装及检验合格后作为成品入库。
实施例2：
本发明以精选的核桃仁为主料，以白砂糖、麦芽糖、糯米粉、孜然粉、胡椒粉、花椒盐、辣椒粉、牛奶、芝麻和色拉油为辅料，其各用料及用料的重量比是核桃仁：白砂糖：麦芽糖：糯米粉：孜然粉：胡椒粉：花椒盐：辣椒粉：牛奶：芝麻：色拉油=100:25:10:20:5:5:5:5:0:10:15，先将精选干净的核桃仁在150摄氏度下烘烤5分钟，将白砂糖、麦芽糖、糯米粉、孜然粉、胡椒粉、花椒盐、辣椒粉、牛奶、芝麻，顺序加入85摄氏度热水中成为溶化液，并搅匀机械喷洒在烘干后的核桃仁上，且迅速搅拌和冷却至6摄氏度，将冷却后的核桃仁放入160摄氏度的色拉油内进行油炸2-3分钟，而且迅速加入芝麻搅匀，经过6摄氏度--10摄氏度冷却30分钟，进行检验和定量装袋，并抽掉空气将袋真空密封，采用外包装及检验合格后作为成品入库。
实施例3：
本发明以精选的核桃仁为主料，以白砂糖、麦芽糖、糯米粉、孜然粉、胡椒粉、花椒盐、辣椒粉、牛奶、芝麻和色拉油为辅料，其各用料及用料的重量比是核桃仁：白砂糖：麦芽糖：糯米粉：孜然粉：胡椒粉：花椒盐：辣椒粉：牛奶：芝麻：色拉油=100:10:0:20:5:5:20:15:0:10:15，先将精选干净的核桃仁在150摄氏度下烘烤5分钟，将白砂糖、麦芽糖、糯米粉、孜然粉、胡椒粉、花椒盐、辣椒粉、牛奶、芝麻，顺序加入85摄氏度热水中成为溶化液，并搅匀机械喷洒在烘干后的核桃仁上，且迅速搅拌和冷却至6摄氏度，将冷却后的核桃仁放入160摄氏度的色拉油内进行油炸2-3分钟，而且迅速加入芝麻搅匀，经过6摄氏度--10摄氏度冷却30分钟，进行检验和定量装袋，并抽掉空气将袋真空密封，采用外包装及检验合格后作为成品入库。
本发明的优点是，不改变原有核桃仁的形状，且多种鲜美口味，酥脆，适口，自然香气浓纯，而且含有粗蛋白、粗脂肪、粗纤维，有人体所需的钙、铁、磷和丰富的维生素A、B、C、D，常食能健脑益智，促进细胞再生，调节气血循环，软化血管，健胃润肠，健美肌肤，是男女老幼，四季皆宜，居家旅行营养健康的理想选择食品。
Claims (1)
1.多味核桃仁的制备方法，其特征在于：它是用核桃仁为主料，辅以白砂糖、麦芽糖、糯米粉、孜然粉、胡椒粉、花椒盐、辣椒粉、牛奶、芝麻和色拉油为辅料，其备用料及用料的重量比是核桃仁：白砂糖：麦芽糖：糯米粉：孜然粉：胡椒粉：花椒盐：辣椒粉：牛奶：芝麻：色拉油=100～0:100～0:100～0:100～0:100～0:100～0:100～0:100～0:100～0:100～0:100～0，先将精选的核桃仁烘烤，将白砂糖、麦芽糖、糯米粉、孜然粉、胡椒粉、花椒盐、辣椒粉、牛奶、芝麻顺序溶于热水中成为溶化液，将溶化液通过机械喷洒在核桃仁上，并且迅速搅拌和冷却，经冷却后用色拉油进行油炸，同时速加入芝麻，再经冷却、进行检验和定量装袋，并抽掉空气将袋真空密封，采用外包装及检验合格后作为成品入库。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919192A (zh) * | 2014-04-25 | 2014-07-16 | 山西汾州裕源食品有限公司 | 一种泡椒核桃仁及其制备方法 |
| CN105581308A (zh) * | 2015-11-27 | 2016-05-18 | 三只松鼠股份有限公司 | 一种燕麦坚果仁及其加工工艺 |
| CN106072308A (zh) * | 2016-06-14 | 2016-11-09 | 安徽真心食品有限公司 | 强体健脑的包膜核桃仁及其制备方法 |
| CN112690429A (zh) * | 2020-08-20 | 2021-04-23 | 章晓峰 | 一种乳酸杆菌发酵山核桃仁的配方和制作方法 |
-
2012
- 2012-08-14 CN CN201210288127.9A patent/CN103584189A/zh active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919192A (zh) * | 2014-04-25 | 2014-07-16 | 山西汾州裕源食品有限公司 | 一种泡椒核桃仁及其制备方法 |
| CN103919192B (zh) * | 2014-04-25 | 2015-06-10 | 山西汾州裕源食品有限公司 | 一种泡椒核桃仁及其制备方法 |
| CN105581308A (zh) * | 2015-11-27 | 2016-05-18 | 三只松鼠股份有限公司 | 一种燕麦坚果仁及其加工工艺 |
| CN106072308A (zh) * | 2016-06-14 | 2016-11-09 | 安徽真心食品有限公司 | 强体健脑的包膜核桃仁及其制备方法 |
| CN112690429A (zh) * | 2020-08-20 | 2021-04-23 | 章晓峰 | 一种乳酸杆菌发酵山核桃仁的配方和制作方法 |
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