CN104323350B - 一种琥珀核桃仁的制作方法 - Google Patents
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Abstract
本发明涉及食品加工技术领域,具体涉及一种琥珀核桃仁的制作方法,该方法制作过程包括以下步骤:将核桃仁放入甘草水中,加入定量的醋酸钙,浸泡,沥干后套糖,然后进行油炸冷却后即可。本发明提供的方法工艺简单,即去除了核桃仁内皮的涩味同时保留了核桃仁内皮的营养成分,制作的核桃仁糖衣均匀,色泽光亮且具有保健功效。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种琥珀核桃仁的制作方法。
背景技术
核桃为世界四大干果之首,被称为“营养宝库”。我国核桃栽培历史悠久,早在我国古代的《食疗本草》、《开宝本草》、《本草纲目》等著作上就有记载,人们把它称为“万岁子”、“长寿果”。
核桃是营养价值很高的干果,含有优质脂肪、蛋白质、维生素等丰富的营养成分,还含有人体必需的钙、磷等多种微量元素和矿物质。常吃核桃制品,可使人皮肤细腻光滑,对减少肠道胆固醇的吸收、动脉硬化、高血压、冠心病以及老年人抗衰老均有良好的效果。核桃仁内皮同样含有丰富维生素B、E等营养成分,可防止细胞老化、健脑、增强记忆力及延缓衰老。
现有技术处理核桃仁时,一种为通过石灰水去除核桃仁内皮的涩味,亦或通过长时间水煮后冷却去除核桃仁内皮,均导致大量营养成分的流失且石灰水对人体健康不利。中国专利(CN101946926A)提供了一种琥珀核桃仁的制作方法,该方法利用臭氧进行杀菌除涩,过程繁琐,且臭氧稳定性差具有特殊臭味,操作不当易对人体产生伤害。
发明内容
针对现有技术存在的问题,本发明提供了一种去除涩味但保留核桃营养成分的琥珀核桃仁的制作方法,该方法制备工艺简单,制备好的核桃仁贮存时间长,且具有一定的保健作用。
本发明采取的技术方案为:
本发明提供了一种琥珀核桃仁的制作方法,包括以下步骤:
a.去涩
将核桃仁放入甘草水中,然后加入醋酸钙,在30-40℃条件下,浸泡10-20分钟,沥干备用;
b.套糖
将白砂糖、蜂胶和水加热熬制,待完全溶化形成糖浆,将沥干的核桃仁加入糖浆中,搅拌4-5min,冷却后备用;
c.油炸
将上述套糖的核桃仁在110~130℃的食用油中炸制2-3min,捞出,甩油后撒入芝麻,冷却,即得所述的琥珀核桃仁。
所述的甘草水的制备方法为:以重量份计,在1500-2000份水中加入20-30份生甘草,煮沸20-30min,过滤后即得甘草水。
所述的醋酸钙的加入量占核桃仁干重的1-2%。
所述的糖浆中白砂糖、蜂胶、水的质量比为5.5:0.5:6。所述的糖浆加入量占核桃仁干重的5-7%。
所述的食用油为花生油、大豆油或玉米油。
所述的核桃仁需通过选料:将核桃仁除去碎、虫、霉烂不合格仁,并去除杂质,然后进行水洗后进行使用。
本发明中使用的甘草为药店所售的生甘草。醋酸钙加入甘草水中后,游离的钙离子能够同核桃仁内皮中产生涩味的单宁物质产生螯合,反应成为不溶于水的钙盐,从而去除涩味,甘草水呈现弱碱性,能够中和醋酸钙因螯合反应过程中产生的微量的酸,且甘草水具有天然的芳香气味,同时具有保健作用,本发明中甘草同水的配比为关键因素,甘草水浓度过高会导致核桃仁发苦,过低则去涩效果欠佳。
本发明中油炸时油量要漫过核桃仁,油温的控制同样重要,油温不要过高,过高也会造成核桃仁焦糊或者琥珀色不均匀,过低则导致糖皮脱落,芝麻要趁热撒到核桃仁表面。
所述的蜂胶具有抗病毒作用且能刺激胰岛素的分泌,白砂糖中搭配蜂胶使用后,蜂胶能够促进葡萄糖合成肝糖果原的双向调节血糖的作用,促进糖代谢,蜂胶还是一种天然防腐剂,能够延长产品的贮存时间。
本发明的优点及有益效果为:
1.采用甘草水及醋酸钙对核桃仁内皮进行去涩,既保留了核桃仁内皮的营养成分又能提高核桃的营养价值,且具有天然的香味;
2.本发明通过改进糖浆的原料,延长了产品的贮存时间且提高了营养价值。
具体实施方式
下面对本发明技术方案进行详细说明,但是本发明的保护范围不局限于所述实施例。
实施例1
一种琥珀核桃仁的制作方法,包括以下步骤:
a.选料漂洗:将除去碎、虫、霉烂及杂质的核桃仁500g,投入水槽清洗。
b.去涩:将清洗的核桃仁放入甘草水中,核桃仁全部浸入水中即可,然后加入5g醋酸钙,在35℃条件下,浸泡15分钟,沥干备用;
c.套糖:将13.75g白砂糖、1.25g蜂胶和15g水加热熬制,待完全溶化后,将沥干的核桃仁加入糖浆中,搅拌4min,冷却后备用;
d.油炸:将上述套糖的核桃仁在115℃的花生油中炸制2.5min,捞出,甩油后趁热撒入黑芝麻,冷却,即得所述的琥珀核桃仁。
所得的核桃仁糖衣厚薄均匀,色泽光亮,且口感好,无涩味。
所述的甘草水的制备方法为:以重量份计,在1500g水中加入25g生甘草,煮沸30min,过滤后即得甘草水。
实施例2
一种琥珀核桃仁的制作方法,包括以下步骤:
a.选料漂洗:将除去碎、虫、霉烂及杂质的核桃仁500g,投入水槽清洗。
b.去涩:将清洗的核桃仁放入甘草水中,核桃仁全部浸入水中即可,然后加入8g醋酸钙,在30℃条件下,浸泡20分钟,沥干备用;
c.套糖:将13.75g白砂糖、1.25g蜂胶和15g水加热熬制,待完全溶化后,将沥干的核桃仁加入糖浆中,搅拌5min,冷却后备用;
d.油炸:将上述套糖的核桃仁在120℃的大豆油中炸制2min,捞出,甩油后趁热撒入白芝麻,冷却,即得所述的琥珀核桃仁。
所得的核桃仁糖衣厚薄均匀,色泽光亮,且口感好,无涩味。
所述的甘草水的制备方法为:以重量份计,在1700g水中加入20g生甘草,煮沸25min,过滤后即得甘草水。
实施例3
一种琥珀核桃仁的制作方法,包括以下步骤:
a.选料漂洗:将除去碎、虫、霉烂及杂质的核桃仁500g,投入水槽清洗。
b.去涩:将清洗的核桃仁放入甘草水中,核桃仁全部浸入水中即可,然后加入,10g醋酸钙,在40℃条件下,浸泡10分钟,沥干备用;
c.套糖:将13.75g白砂糖、1.25g蜂胶和15g水加热熬制,待完全溶化后,将沥干的核桃仁加入糖浆中,搅拌4min,冷却后备用;
d.油炸:将上述套糖的核桃仁在110℃的玉米油中炸制3min,捞出,甩油后趁热撒入白芝麻,冷却,即得所述的琥珀核桃仁。
所得的核桃仁糖衣厚薄均匀,色泽光亮,且口感好,无涩味。
所述的甘草水的制备方法为:以重量份计,在2000g水中加入30g生甘草,煮沸20min,过滤后即得甘草水。
将本实施例1-3制备的琥珀核桃仁同普通水煮方法去涩后制备的核桃仁相比,本发明制备的核桃仁皮保留完整且水煮时间短,制备的核桃仁常温环境下放置时间比普通方法制备的延长了1-2个月。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受实施例的限制,其它任何未背离本发明的精神实质与原理下所做的改变、修饰、组合、替代、简化均应为等效替换方式,都包含在本发明的保护范围之内。
Claims (3)
1.一种琥珀核桃仁的制作方法,其特征在于,包括以下步骤:
a.去涩
将核桃仁放入甘草水中,然后加入醋酸钙,在30-40℃条件下,浸泡10-20分钟,沥干备用;
所述的甘草水采用的制备方法为:以重量份计,在1500-2000份水中加入20-30份生甘草,煮沸20-30min,过滤后即得甘草水;
所述的醋酸钙的加入量占核桃仁干重的1-2%;
b.套糖
将白砂糖、蜂胶和水加热熬制,待完全溶化形成糖浆,将沥干的核桃仁加入糖浆中,搅拌4-5min,冷却后备用;
所述的糖浆中白砂糖、蜂胶、水的质量比为5.5:0.5:6;
c.油炸
将上述套糖的核桃仁在110~130℃的食用油中炸制2-3min,捞出,甩油后撒入芝麻,冷却,即得所述的琥珀核桃仁。
2.根据权利要求1所述的制作方法,其特征在于:所述的糖浆占核桃仁干重的5-7%。
3.根据权利要求1所述的制作方法,其特征在于:所述的食用油为花生油、大豆油或玉米油。
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