CN103829290A - 坚果罐头加工工艺 - Google Patents
坚果罐头加工工艺 Download PDFInfo
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Abstract
本发明涉及罐头领域，具体的讲，是涉及一种坚果罐头加工工艺。首先选取无虫害的优质坚果，将坚果虾仁去壳；将去壳后的坚果倒入搅碎机中搅碎；纯净水350-500份、糖10份、盐10份、味精20份、枸杞20份、料酒20份，面粉15份，色拉油5份煮20-40分钟，沥去碎渣，获得调味液；将搅碎的坚果倒入调味液中煮20分钟，加入少量果胶：冷却后装入罐中；封口灭菌：将封口后的罐头在100度左右的条件下杀菌5分钟。本发明的优点在于：一些坚果类食物如葵花子具有较强的清除自由基的能力，其作用可与草莓、菠菜清除自由基的能力相比。坚果中富含不饱和脂肪及其他营养物，这些营养物质均有助于改善血糖和胰岛素的平衡。坚果中对大脑神经细胞有益的维生素B1、B2、B6，维生素E及钙、磷、铁、锌等的含量也较高。
Description
技术领域
本发明涉及罐头领域，具体的讲，是涉及一种坚果罐头加工工艺。
背景技术
罐头食品是指罐装、密封后经热力杀菌达到商业无菌从而延长保质期的一类食品。除了肉类罐头需要加硝酸盐等防腐剂、蔬菜类罐头需要添加任何防腐剂外，其他种类的大部分罐头无需添加任何防腐剂。罐头具有方便性、即食性、营养性和安全性等特点。种类包括禽肉类、水产类、水果类、蔬菜类、果酱类、食用菌类、豆制品类等。
坚果又称壳果，多为植物种子的子叶或胚乳，营养价值很高。坚果中分别含有蛋白质36.0%、脂肪58.8%、碳水化合物72.6%，还含有维生素（维生素B、E等）、微量元素（磷、钙、锌、铁）、膳食纤维等。另外，其中还含有单、多不饱和脂肪酸，包括亚麻酸、亚油酸等人体的必需脂肪酸。坚果可以清除体内自由基，降低妇女发生2型糖尿病的危险，降低心脏性猝死率，调节血脂，提高视力，补脑益智。因此，吃坚果对改善脑部营养很有益处，特别适合孕妇和儿童食用。
发明内容
结合现有的食品罐头行业的生产要求，考虑到坚果的营养价值，本发明的目的是提供一种目前市场上没有的坚果的制作方法。
本发明所要解决的技术方案如下：
1、原料：（以下原材料是按重量份数配比而成的）
主料：坚果100-300份，
调味剂：糖10份，盐10份，味精20份，枸杞20份，料酒20份，面粉5份，色拉油5份；
2、具体制作步骤为：
a、选料去壳：首先选取无虫害的优质坚果，将坚果虾仁去壳；
b、搅碎：将去壳后的坚果倒入搅碎机中搅碎；
c、调味液的制备：纯净水350-500份、糖10份、盐10份、味精20份、枸杞20份、料酒20份，面粉15份，色拉油5份煮20-40分钟，沥去碎渣，获得调味液；
e、罐头的制备：将搅碎的坚果倒入调味液中煮20分钟，加入少量果胶；
f、冷却装罐：冷却后装入罐中；
g、封口灭菌：将封口后的罐头在100度左右的条件下杀菌5分钟。
所述坚果为杏仁、腰果、榛子、核桃、松子、板栗、白果（银杏）、开心果、夏威夷果、花生、葵花子、南瓜子、西瓜子中的一种或一种以上的混合物。
本发明的优点在于：一些坚果类食物如葵花子具有较强的清除自由基的能力，其作用可与草莓、菠菜清除自由基的能力相比。坚果中富含不饱和脂肪及其他营养物，这些营养物质均有助于改善血糖和胰岛素的平衡。由于坚果中的某些成分具有抗心率失常的作用，因而，在控制了已知的心脏危险因素并做到合理饮食后，吃坚果与降低心源性猝死明显相关。富含单不饱和脂肪酸的美国大杏仁对高脂血症患者的血脂和载脂蛋白水平有良好的调节作用。 研究发现，咀嚼强度对提高视力起着一定的作用，多吃坚果可以提高视力。眼睛的睫状肌对眼球晶状体具有调节作用，而睫状肌的调节功能有赖于面部的肌力，面部肌力的增强则得益于咀嚼强度。现代人的食物日趋软化，进食时咀嚼很少或根本不需要咀嚼，致使面部肌肉力量变弱，睫状肌对眼球晶状体调节功能降低，视力也就容易随之下降。脑细胞由60%的不饱和脂肪酸和35%的蛋白质构成。因此，对于大脑的发育来说，需要的第一营养成分是不饱和脂肪酸。坚果类食物中含有大量的不饱和脂肪酸，还含有15%~20%的优质蛋白质和十几种重要的氨基酸，这些氨基酸都是构成脑神经细胞的主要成分。坚果中对大脑神经细胞有益的维生素B1、B2、B6，维生素E及钙、磷、铁、锌等的含量也较高。
具体实施方式
1、原料：（以下原材料是按重量份数配比而成的）
主料：坚果100-300份，
调味剂：糖10份，盐10份，味精20份，枸杞20份，料酒20份，面粉5份，色拉油5份；
2、具体制作步骤为：
a、选料去壳：首先选取无虫害的优质坚果，将坚果虾仁去壳；
b、搅碎：将去壳后的坚果倒入搅碎机中搅碎；
c、调味液的制备：纯净水350-500份、糖10份、盐10份、味精20份、枸杞20份、料酒20份，面粉15份，色拉油5份煮20-40分钟，沥去碎渣，获得调味液；
e、罐头的制备：将搅碎的坚果倒入调味液中煮20分钟，加入少量果胶；
f、冷却装罐：冷却后装入罐中；
g、封口灭菌：将封口后的罐头在100度左右的条件下杀菌5分钟。
所述坚果为杏仁、腰果、榛子、核桃、松子、板栗、白果（银杏）、开心果、夏威夷果、花生、葵花子、南瓜子、西瓜子中的一种或一种以上的混合物。
Claims (2)
1.坚果罐头加工工艺，其特征在于：(1)、原料：（以下原材料是按重量份数配比而成的）
主料：坚果100-300份，
调味剂：糖10份，盐10份，味精20份，枸杞20份，料酒20份，面粉5份，色拉油5份；(2)、具体制作步骤为：
a、选料去壳：首先选取无虫害的优质坚果，将坚果虾仁去壳；
b、搅碎：将去壳后的坚果倒入搅碎机中搅碎；
c、调味液的制备：纯净水350-500份、糖10份、盐10份、味精20份、枸杞20份、料酒20份，面粉15份，色拉油5份煮20-40分钟，沥去碎渣，获得调味液；
d、罐头的制备：将搅碎的坚果倒入调味液中煮20分钟，加入少量果胶；
e、冷却装罐：冷却后装入罐中；
f、封口灭菌：将封口后的罐头在100度左右的条件下杀菌5分钟。
2.根据权利要求1所述的坚果罐头加工工艺，其特征在于：所述坚果为杏仁、腰果、榛子、核桃、松子、板栗、白果（银杏）、开心果、夏威夷果、花生、葵花子、南瓜子、西瓜子中的一种或一种以上的混合物。
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