CN105942399A - 一种混合果仁及其加工工艺 - Google Patents
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Abstract
本发明公开了一种混合果仁由下列重量份的原料制成:扁桃仁10‑15,腰果仁30~35,蔓越莓干20~25,木瓜丁10~15,碧根果仁5~10,白砂糖15~20,红葡萄酒0.3~0.5,葵花籽油0.1~0.3,食盐0.1~0.2,蜂蜜0.05~0.15,食用香精0.05~0.1,焦亚硫酸钠0.001~0.002,水适量。依次按照以下步骤进行清洗、烘烤、腌制拌料、烘干、冷却、喷香,最后包装为成品。该加工方法可通过不同口味形式配合坚果,再搭配果敢蜜饯,生产出不同风味的组合食品。且该加工方法可借助传统坚果生产工艺设备,实现技术产业化。另外,配上红葡萄酒,蜂蜜具有健康、营养、美容、养颜等功效。
Description
技术领域:
本发明主要涉及食品加工技术领域,尤其涉及一种混合果仁及其加工方法。
背景技术:
扁桃仁是扁桃的种仁,是人们爱吃的坚果之一,且营养价值高。其含脂肪55~61%,蛋白质28%,淀粉、糖10~11%,并含有少量胡萝卜素 、维生素B1、B2和消化酶、杏仁素酶、钙、镁、钠、钾,同时含有铁、钴等18种微量元素。《英国营养期刊》曾发表过一项由美国普渡大学食物与营养系教授理查德· 麦特斯博士的研究团队的研究,结果表明:首先,食用扁桃仁(Almonds)会让人产生明显的饱腹感,从而帮助控制对于其它高热食品的摄入。其次,巴旦木(Almonds)所含的膳食纤维让脂肪吸收率降低,从而有效控制体重。
腰果是一种肾形坚果,无患子目漆树科腰果属。有丰富的营养价值,为世界著名四大干果之一,它的食用部分是着生在假果顶端的肾形部分,它的营养十分丰富,含脂肪高达47%,蛋白质21.2%,碳水化合物22.3%,尚含A、B1、B2等多种维生素和矿物质,特别是其中的锰、铬、镁、硒等微量元素,具有抗氧化、防衰老、抗肿瘤和抗心血管病的作用。而所含之脂肪多为不饱和脂肪酸,其中油酸占总脂肪酸的67.4%,亚油酸占19.8%,是高血脂、冠心病患者的食疗佳果。
碧根果仁是碧根果的仁,碧根果是美国山核桃的果实,又名“长寿果”。食用后能补肾健脑、补中益气,润肌肤、乌须发。壳很脆,跟香榧一样脆,易剥。肉质介于大核桃与小核桃之间,碧根果是全世界17种山核桃之一。营养极为丰富,除含有40~50%的油脂外,还含有蛋白质、胡萝卜素、粗纤维、钙、磷、铁及维生素C、B1、B2、E等。
蔓越莓又称蔓越橘、小红莓,其名称来源于“鹤莓”,因蔓越莓的花朵很象鹤的头和嘴而得名。它是一种表皮鲜红,生长在矮藤上的浆果,生长在寒冷的北美湿地。由于新鲜蔓越莓果实的取得与保存不易,因此目前市面上较常见的蔓越莓产品,多以调和果汁、果干或是锭剂的营养辅助品为主,而它之所以能够成为保健食品的原因,除了因富含水果之中不可或缺的维生素C之外,它还有许多种荣登蔬果界当中含量最高宝座的营养素,因此对于人体健康有着多方面的益处。
木瓜作为水果食用的实际是番木瓜,番木瓜果皮光滑美观,果肉厚实细致、香气浓郁、汁水丰多、甜美可口、营养丰富,有“百益之果”、“水果之皇”、“万寿瓜”之雅称,是岭南四大名果之一。木瓜富含17种以上氨基酸及钙、铁等,还含有木瓜蛋白酶、番木瓜碱等。半个中等大小的木瓜足供成人整天所需的维生素C。木瓜在中国素有“万寿果”之称,顾名思义,多吃可延年益寿。
目前中国本土市场的混合果仁产品多以原味、盐焗口味为主,口味独特酸甜,更加营养健康的混合果仁产品将更受消费者青睐。
发明内容:
本发明目的就是为了弥补现有产品口味单一的缺陷,将产品休闲和健康结合,满足人们对混合果仁产品的更多需求。
本发明是以扁桃仁、腰果仁、碧根果仁、蔓越莓干和木瓜丁为原料,以白砂糖、红葡萄酒、葵花籽油、食用盐、蜂蜜、食用香精、焦亚硫酸钠为配料,经清洗、烘烤、腌制拌料、烘干、冷却、喷香制成。其特征在于:配料的重量份为:腰果仁30~35,蔓越莓干20~25,扁桃仁10~15,木瓜丁10~15,碧根果仁5~10,白砂糖15~20,红葡萄酒0.3~0.5,葵花籽油0.1~0.3,食用盐0.1~0.2,蜂蜜0.05~0.15,食用香精0.05~0.1,焦亚硫酸钠0.001~0.002,水适量。
具体加工步骤如下:
1)、清洗:按上述重量份将扁桃仁、腰果仁原料采用清水清洗,清洗锅转速50~60 r/min,清洗时间1.5~2min ,将碧根果仁用0.3-0.5%的盐水浸泡去涩,然后清水清洗,清洗锅转速50~60 r/min;
2)、烘烤:将清洗后的扁桃仁、腰果仁、碧根果仁在90-95℃下烘干,待用,
启动干燥线,打开风机并固定风门,按如下要求设定干燥线参数:
要求 | 参数 |
前段温度(℃) | 92±2 |
后段温度(℃) | 94±2 |
烘烤频率(Hz) | 16±2 |
物料厚度(cm) | 1~2 |
3)、腌制拌料:取配方中白砂糖总量的25%、红葡萄酒和50%的食盐混合,得到腌制液a,取配方中白砂糖总量的25%、蜂蜜和50%的食盐混合,得到腌制液b, 将烘烤好的扁桃仁倒入腌制液a中腌制拌料1~3min,将烘烤好的碧根果仁倒入腌制液b中腌制拌料1~3min;
4)、腌制糖渍:取配方中白砂糖总量的25%和葵花籽油混合配置成糖渍料粉c;取配方中白砂糖总量的25%和焦亚硫酸钠混合均匀配置成糖渍料粉e,将洗净好的蔓越莓倒入糖渍料粉c中浸泡2h~5h,将洗净好的木瓜丁倒入糖渍料粉e中浸泡2h~5h;
5)、烘干:采用炕房炕干
将步骤(3)腌制后的扁桃仁、碧根果仁,步骤(4)糖渍好的蔓越莓、木瓜丁倒入炕房炕干,炕房温度设置为85~90℃,25~30min时进行一次翻炕,烘干时间:60min~80min,每盘物料重量3~5kg;
6)、冷却:将烘干后的物料冷却至37℃以下;
7)、喷香:将冷却后的物料混合喷洒适量的食用香精,焖香2h后包装,
其中,红葡萄酒是采用纯正酿造葡萄酒的产品,是采用新鲜红葡萄果或葡萄汁经过去皮去梗、发酵、后发酵、陈酿调配一系列过程制作而成;所述蜂蜜为天然蜂蜜,制作包装而成的;北美进口蔓越莓干,泰国进口木瓜丁。
本发明的有益效果
本发明相比现有技术具有如下的优势:采用添加天然蜂蜜,陈年酿造红酒,北美进口蔓越莓干,泰国进口木瓜丁,使产品具有营养、外观、风味上都给人全新的感觉。
本发明方法制备的产品为风味调香型,口味主要为酸甜口味搭配,鲜甜可口;蜂蜜和红酒两种香气的搭配,香气自然;产品的主要色调以红色为主,橙黄色为辅,颜色搭配给人新鲜而不艳丽;整个产品风味带来视觉、嗅觉和味觉感受。
本发明制作出的混合果仁口感酥脆、香甜略带酸味、香味清新、外观新颖、产品色泽鲜艳、营养丰富的混合果仁产品,而且生产设备成熟,能够实现规模化生产,满足社会发展的需要。
附图说明:
图1为本发明的加工工艺流程图。
具体实施方式:
实施例1 称取腰果仁35kg,扁桃仁15kg,碧根果仁10kg,腰果仁,扁桃仁用清水洗净,将碧根果仁用0.4%的盐水浸泡去涩,然后清水清洗,清洗锅转速60 r/min,清洗时间1.5min ;启动干燥线,打开风机并固定风门,按如下要求设定干燥线参数:
要求 | 参数 |
前段温度(℃) | 90 |
后段温度(℃) | 95 |
烘烤频率(Hz) | 16 |
物料厚度(cm) | 1~2 |
称取白砂糖5kg,红葡萄酒0.5kg,食用盐0.1kg,用10kg水溶解,得到腌料a,将烘好的扁桃仁倒入拌料机中,全部腌料a倒入拌料机腌制拌料2min;称取白砂糖5kg,蜂蜜0.1kg,食用盐0.1kg,用10kg水溶解,得到腌料b,将去涩烘好后的碧根果仁倒入拌料机中,全部腌料b倒入拌料机中腌制拌料2min;上述两种物料拌料后放入炕房中,每盘物料重量3kg,炕房温度为85℃,30min时进行一次翻炕,90min时出炕,采用鼓风机冷却,并喷散香精进行焖香2h;
称取蔓越莓20kg和木瓜丁15kg,
称取白砂糖5kg,葵花籽油0.3kg混合配置成糖渍料粉c;称取白砂糖5kg和焦亚硫酸钠0.001kg混合均匀配置成糖渍料粉e,将洗净的蔓越莓倒入糖渍料粉c中浸泡2h~5h,将洗净的木瓜丁倒入糖渍料粉e中浸泡2h~5h;
将糖渍好的蔓越莓、木瓜丁倒入炕房炕干,炕房温度设置为85~90℃,25~30min时进行一次翻炕,烘干时间:60min~80min,每盘物料重量3~5kg,将烘干后的物料冷却至37℃以下,采用鼓风机冷却,并喷散香精进行焖香2h;
最后将焖香好的碧根果仁、扁桃仁、蔓越莓、木瓜丁及腰果仁以及配方中的余下物料混合均匀,按要求包装即可。
实施例2
称取腰果仁原料30kg,扁桃仁10kg,碧根果仁8kg,腰果仁,扁桃仁用清水洗净,将碧根果仁用0.4%的盐水浸泡去涩,然后清水清洗,清洗锅转速60 r/min,清洗时间1.5min ;启动干燥线,打开风机并固定风门,按如下要求设定干燥线参数:
要求 | 参数 |
前段温度(℃) | 90 |
后段温度(℃) | 95 |
烘烤频率(Hz) | 16 |
物料厚度(cm) | 1~2 |
称取白砂糖4kg,红葡萄酒0.3kg,食用盐0.05kg,用10kg水溶解,得到腌料a,将烘好的扁桃仁倒入拌料机中,全部腌料a倒入拌料机腌制拌料2min;称取白砂糖4kg,蜂蜜0.1kg,食用盐0.05kg,用8kg水溶解,得到腌料b,将去涩烘好后的碧根果仁倒入拌料机中,全部腌料b倒入拌料机中腌制拌料2min;上述两种物料拌料后放入炕房中,每盘物料重量3kg,炕房温度为85℃,30min时进行一次翻炕,90min进行二次翻炕,120min时出炕,采用鼓风机冷却,并喷散香精进行焖香2h;蔓越莓干、木瓜丁按照实施例1的方法进行糖渍,将糖渍后的蔓越莓干30kg和木瓜丁15kg放入炕房中,低温烘50min; 产品冷却至37℃以下,最后将焖香好的碧根果仁、扁桃仁、蔓越莓、木瓜丁及腰果仁以及配方中的余下物料混合均匀,按要求包装即可。
实施例3
称取腰果仁原料35kg,扁桃仁15kg,碧根果仁10kg用清水洗净,清洗锅转速60 r/min,清洗时间1.5min ;启动干燥线,打开风机并固定风门,按如下要求设定干燥线参数:
要求 | 参数 |
前段温度(℃) | 90 |
后段温度(℃) | 95 |
烘烤频率(Hz) | 16 |
物料厚度(cm) | 1~2 |
称取白砂糖5kg,红葡萄酒0.5kg,食用盐0.15kg,红酒香精0.08kg,用10kg水溶解,将烘好的扁桃仁倒入拌料机中,全部料液倒入腌制拌料2min;称取白砂糖5kg,蜂蜜0.15kg,食用盐0.1kg,蜂蜜香精0.04kg,用10kg水溶解,将去涩烘好后的碧根果仁倒入拌料机中,全部料液倒入腌制拌料2min;上述两种物料拌料后放入炕房中,每盘物料重量3kg,炕房温度为85℃,30min时进行一次翻炕,90min进行二次翻炕,120min时出炕,采用鼓风机冷却,并喷散对应香精进行焖香2h;蔓越莓干、木瓜丁按照实施例1的方法进行糖渍,将糖渍后的蔓越莓干25kg和木瓜丁15kg放入炕房中,低温烘50min;,最后所有原料混合,产品冷却至37℃以下进行包装。
Claims (2)
1.一种混合果仁,其特征在于,由下列重量份的原料制成:扁桃仁10-15,腰果仁30~35,蔓越莓干20~25,木瓜丁10~15,碧根果仁5~10,白砂糖15~20,红葡萄酒0.3~0.5,葵花籽油0.1~0.3,食盐0.1~0.2,蜂蜜0.05~0.15,食用香精0.05~0.1,焦亚硫酸钠0.001~0.002,水 适量。
2.一种混合果仁的加工工艺,其特征在于,具体加工步骤如下:
1)、清洗:按配方比例将扁桃仁、腰果仁原料采用清水清洗,清洗锅转速50~60 r/min,清洗时间1.5~2min ,将碧根果仁用0.3-0.5%的盐水浸泡去涩,然后清水清洗,清洗锅转速50~60 r/min;
2)、烘烤:将清洗后的扁桃仁、腰果仁、碧根果仁在90-95℃下烘干,待用;
3)、腌制拌料:取配方中25%的白砂糖、红葡萄酒和50%的食盐混合,得到腌制液a, 取配方中25%的白砂糖、蜂蜜和50%的食盐混合,得到腌制液b, 将烘烤好的扁桃仁倒入腌制液a中腌制拌料1~3min,将烘烤好的碧根果仁倒入腌制液b中腌制拌料1~3min;
4)、腌制糖渍:取配方中25%的白砂糖和葵花籽油混合配置成糖渍料粉c;取配方中25%的白砂糖和焦亚硫酸钠混合均匀配置成糖渍料粉e,将洗净的蔓越莓倒入糖渍料粉c中浸泡2h~5h,将洗净的木瓜丁倒入糖渍料粉e中浸泡2h~5h;
5)、烘干:采用炕房炕干
将步骤(3)腌制后的扁桃仁、碧根果仁,步骤(4)糖渍好的蔓越莓、木瓜丁倒入炕房炕干,炕房温度设置为85~90℃,25~30min时进行一次翻炕,烘干时间:60min~80min,每盘物料重量3~5kg;
6)、冷却:将烘干后的物料冷却至37℃以下;
7)、喷香:将冷却后的物料及配方中的余下物料混合喷洒适量的食用香精,室温下,焖香1.5-2.5h后待用包装。
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