CN106036711A - Healthcare film-coated walnut kernels with sauce aroma and effects of warming lungs and method for preparing healthcare film-coated walnut kernels - Google Patents
Healthcare film-coated walnut kernels with sauce aroma and effects of warming lungs and method for preparing healthcare film-coated walnut kernels Download PDFInfo
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- CN106036711A CN106036711A CN201610412005.4A CN201610412005A CN106036711A CN 106036711 A CN106036711 A CN 106036711A CN 201610412005 A CN201610412005 A CN 201610412005A CN 106036711 A CN106036711 A CN 106036711A
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- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000010792 warming Methods 0.000 title claims abstract description 13
- 235000015067 sauces Nutrition 0.000 title claims abstract description 11
- 230000000694 effects Effects 0.000 title abstract description 8
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- 235000020234 walnut Nutrition 0.000 title abstract 14
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 17
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- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000036541 health Effects 0.000 claims abstract description 13
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- 239000000463 material Substances 0.000 claims abstract description 5
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- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 230000005540 biological transmission Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
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- 235000009387 Medicago orbicularis Nutrition 0.000 abstract 1
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- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
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- 102000002322 Egg Proteins Human genes 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- YJPIGAIKUZMOQA-UHFFFAOYSA-N Melatonin Natural products COC1=CC=C2N(C(C)=O)C=C(CCN)C2=C1 YJPIGAIKUZMOQA-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
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- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- DRLFMBDRBRZALE-UHFFFAOYSA-N melatonin Chemical compound COC1=CC=C2NC=C(CCNC(C)=O)C2=C1 DRLFMBDRBRZALE-UHFFFAOYSA-N 0.000 description 1
- 229960003987 melatonin Drugs 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
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Classifications
-
- 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
The invention discloses healthcare film-coated walnut kernels with sauce aroma and effects of warming lungs. The healthcare film-coated walnut kernels are made of, by weight, 170-180 parts of walnut kernels, 2-3 parts of tea leaves, 30-32 parts of fermented black bean sauce, 20-23 parts of medicago polymorpha, 18-21 parts of oat, 30-32 parts of fructus crataegi, an appropriate quantity of whey protein, an appropriate quantity of xylose, an appropriate quantity of glycerin and an appropriate quantity of water. The healthcare film-coated walnut kernels have the advantages that diversified auxiliary materials such as the fermented black bean sauce, the oat and the fructus crataegi are added into the walnut kernels in walnut kernel processing procedures, accordingly, the healthcare film-coated walnut kernels contain large quantities of nutrient elements, integral nutrition of the healthcare film-coated walnut kernels can be increased, health maintenance and healthcare effects can be realized if people eat the healthcare film-coated walnut kernels for a long term, the effects of warming the lungs can be realized, and effects of tonifying deficiency and strengthening bodies can be realized; processes for the healthcare film-coated walnut kernels are unique, accordingly, the processing and storing oxidation resistance of the healthcare film-coated walnut kernels can be improved, and colors, aroma and taste of the healthcare film-coated walnut kernels can be kept excellently.
Description
Technical field
The present invention relates to instant nut food and fabricating technology field, the health care warming the lung peplos Semen Juglandis of a kind of paste flavor
Core and preparation method thereof.
Background technology
Semen Juglandis is nutritious, and containing substantial amounts of phospholipid, protein and VE, fat content is higher than 60%, insatiable hunger in walnut oil
Typically constituting from more than the 90% of total amount with fatty acid (oleic acid, linoleic acid plus linolenic acid), particularly linolenic acid content is apparently higher than other
Plant.Therefore, Semen Juglandis is considered as the brain-care foods of a kind of high-quality since ancient times, and all multicomponents can improve the generation of brain
Thank to balance, improve the biomembrane function of neurocyte, reduce blood viscosity, have removing free radical, anti-aging effects, suppress machine
The lipid peroxidation of body.In Traditional Chinese Medicine, Semen Juglandis has the kidney invigorating, warm lung and effect of conditioning internal organs.The most edible
Semen Juglandis can reduce the sickness rate of cardiovascular disease, improves the concentration of melatonin, the phytochemical in Semen Juglandis in blood
Matter, especially polyphenols are considered as the important biomolecule reactive compound useful to health, and these active substances have
There are antioxidation and anti-proliferative effect.
But, Semen Juglandis contains substantial amounts of unsaturated fatty acid, the most oxidized causes changing of color and luster, local flavor and quality
Become, even produce unhappy abnormal smells from the patient, reduce commodity value.On market processing, storage shell Semen Juglandis time, due to control not
When the caused proportion of goods damageds are bigger, causing certain economic loss, therefore, the anti-oxidation tech of Semen Juglandis studies the pole that just seems
For key.
Summary of the invention
Instant invention overcomes deficiency of the prior art, it is provided that the health care warming the lung peplos Semen Juglandis of a kind of paste flavor and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
The health care warming the lung peplos Semen Juglandis of a kind of paste flavor, it is characterised in that be made up of the raw material of following weight portion:
Semen Juglandis 170-180, Folium Camelliae sinensis 2-3, black bean sauce 30-32, Herba Loti Tenuis 20-23, Herba bromi japonici 18-21, haw berry 30-32, milk surum
Albumen, xylose, G & W are appropriate.
The preparation method of the health care warming the lung peplos Semen Juglandis of described a kind of paste flavor, it is characterised in that comprise the following steps:
(1) will wear into oatmeal after Herba bromi japonici moderate heat microwave drying, then add 15-17 times of boiling water in oatmeal, agitating heating is endured
Boil, admix black bean sauce wherein simultaneously, be incubated at a temperature of 40-45 DEG C after stirring；；
(2) Herba Loti Tenuis adding 2-3 times of water and be squeezed into dish juice, dish juice adds 4-5 times of water together with haw berry and adds pulping, the serosity of filtration
It is mixed with the gained material of step 1, stirs and make nutritional solution；
(3) Semen Juglandis is immersed in clear water 15-20 minute, takes out post rinse 2-3 time, more naturally drain surface water
Point, finally Semen Juglandis is put into together with Folium Camelliae sinensis in the nutritional solution of step 2, add the water of 2-3 times, first with little fire at 55-60 DEG C
At a temperature of heat 8-10 minute；Turn big fire heating again, after heated and boiled 10-15 minute, take out Semen Juglandis and drain surface moisture,
Put under conditions of placing into 7-10 DEG C of temperature, relative humidity 60-65%；
(4) lactalbumin being first configured to the lactoalbumin soln that mass concentration is 10g/100mL, xylose is configured to mass concentration
For the xylose solution of 5g/100mL, then with concentration, lactoalbumin soln and xylose solution are mixed in proportion, add simultaneously
Volume fraction is the glycerol of 5%, is mixed and made into film forming liquid, by film forming liquid 80-82 DEG C of heating in water bath 45-48 minute；
(5) Semen Juglandis that step 3 processes is immersed in the film forming liquid of step 4, is gently mixed 4-6 minute, until all Semen Juglandiss
Core is uniformly wrapped up by film forming liquid, and the Semen Juglandis after soaking takes out and is cooled to 20-23 DEG C in natural conditions；
(6) step 5 is processed Semen Juglandis cold preservation 20-30 minute at a temperature of 2-5 DEG C immediately, then is placed in the temperature of-10 DEG C to-15 DEG C
Lower freezing 2-3 hour of degree, is then dried in vacuum freeze drier, until moisture is at 4%-7%, finally uses low
Coloured packaging bag of oxygen transmission rate is packed, and makees nitrogen charging process.
Present invention have the advantage that
Step 3 of the present invention adds at boiling Semen Juglandis adds Folium Camelliae sinensis man-hour, and Folium Camelliae sinensis has good non-oxidizability, biocidal property, stability
Height, has good performance at aspects such as antioxidation, color fixative and health cares, the active substance such as Tea Polyphenols in Tea, flavonoid during boiling
It is dissolved in Semen Juglandis, extends the Semen Juglandis shelf-life；Semen Juglandis drains after surface moisture at 7-10 DEG C of temperature, relative humidity
Put under conditions of 60-65% can Semen Juglandis 10 DEG C, put under conditions of relative humidity 60%, it is ensured that the face of Semen Juglandis
Color, local flavor and stability, control the speed of growth of mycete to minimum, improve non-oxidizability.
Step 4, lactalbumin is conventional filmogen in 5, and lactalbumin membrane has good obstruct to gases such as oxygen
Ability, but owing to lactalbumin containing the hydrophilic group of higher proportion, thus the mechanical strength of single lactalbumin membrane is relatively low,
Vapor water barriers performance is poor.Xylose can reduce in gel process the S S key between whey protein molecules and non-covalent
Key, and the structure of S S key and lactalbumin membrane has substantial connection.As pentose, xylose can also at short notice with egg
White matter generation Maillard reaction, changes the crosslinking situation of lactalbumin, thus changes mechanical performance and the obstruct of lactalbumin membrane
Performance, the film mechanical strength containing 5g/100mL xylose is moderate, maintains certain vapor water barriers ability, is appropriate
Quality of forming film concentration.When film forming ,-the OH in glycerol can react with albumen, increases film-forming flexibility；And glycerol
When volume fraction is 5%, film mechanical strength is moderate, maintains certain vapor water barriers ability, is appropriate one-tenth film quality
Amount concentration.
In the present invention, lactalbumin-xylose maillard reaction product film is thicker, and film is transparent yellow, and absorbance is slightly larger.
In terms of mechanical strength, lactalbumin-xylose maillard reaction product film mechanical strength is relatively big, maintains certain pliable and tough simultaneously
Property and elasticity, have and more efficiently delay Semen Juglandis to become sour.
In step 6, cold preservation again after Semen Juglandis peplos, chilling treatment is to delay membrane oxidation degree and senescence process, permissible
Slow down Semen Caryae Cathayensis fat oxidation process so that it is internal antioxidase is in higher field of activity.
The Semen Juglandis course of processing of the present invention is added with the multiple auxiliary materials such as black bean sauce, Herba bromi japonici, haw berry, contained nutrient
Many, add Semen Juglandis entirety nutrition, be eaten for a long time effect of health care, there is the effect of warming the lung, can the strong body of qi-restoratives；And
Technique is unique, improves the non-oxidizability of its processing and storage so that the color of product keeps good.
Detailed description of the invention
The health care warming the lung peplos Semen Juglandis of a kind of paste flavor, is made up of the raw material of following weight portion:
Semen Juglandis 170-180, Folium Camelliae sinensis 2-3, black bean sauce 30-32, Herba Loti Tenuis 20-23, Herba bromi japonici 18-21, haw berry 30-32, milk surum
Albumen, xylose, G & W are appropriate.
The preparation method of the health care warming the lung peplos Semen Juglandis of a kind of paste flavor, comprises the following steps:
(1) will wear into oatmeal after Herba bromi japonici moderate heat microwave drying, then add 15-17 times of boiling water in oatmeal, agitating heating is endured
Boil, admix black bean sauce wherein simultaneously, be incubated at a temperature of 40-45 DEG C after stirring；；
(2) Herba Loti Tenuis adding 2-3 times of water and be squeezed into dish juice, dish juice adds 4-5 times of water together with haw berry and adds pulping, the serosity of filtration
It is mixed with the gained material of step 1, stirs and make nutritional solution；
(3) Semen Juglandis is immersed in clear water 15-20 minute, takes out post rinse 2-3 time, more naturally drain surface water
Point, finally Semen Juglandis is put into together with Folium Camelliae sinensis in the nutritional solution of step 2, add the water of 2-3 times, first with little fire at 55-60 DEG C
At a temperature of heat 8-10 minute；Turn big fire heating again, after heated and boiled 10-15 minute, take out Semen Juglandis and drain surface moisture,
Place into and put under conditions of 7-10 DEG C of temperature, relative humidity 60%, place into 7-10 DEG C of temperature, relative humidity 60-65%
Under the conditions of put；
(4) lactalbumin being first configured to the lactoalbumin soln that mass concentration is 10g/100mL, xylose is configured to mass concentration
For the xylose solution of 5g/100mL, then with concentration, lactoalbumin soln and xylose solution are mixed in proportion, add simultaneously
Volume fraction is the glycerol of 5%, is mixed and made into film forming liquid, by film forming liquid 80-82 DEG C of heating in water bath 45-48 minute；
(5) Semen Juglandis that step 3 processes is immersed in the film forming liquid of step 4, is gently mixed 4-6 minute, until all Semen Juglandiss
Core is uniformly wrapped up by film forming liquid, and the Semen Juglandis after soaking takes out and is cooled to 20-23 DEG C in natural conditions；
(6) step 5 is processed Semen Juglandis cold preservation 20-30 minute at a temperature of 2-5 DEG C immediately, then is placed in the temperature of-10 DEG C to-15 DEG C
Lower freezing 2-3 hour of degree, is then dried in vacuum freeze drier, until moisture is at 4%-7%, finally uses low
Coloured packaging bag of oxygen transmission rate is packed, and makees nitrogen charging process.
Claims (2)
1. the health care warming the lung peplos Semen Juglandis of a paste flavor, it is characterised in that be made up of the raw material of following weight portion:
Semen Juglandis 170-180, Folium Camelliae sinensis 2-3, black bean sauce 30-32, Herba Loti Tenuis 20-23, Herba bromi japonici 18-21, haw berry 30-32, milk surum
Albumen, xylose, G & W are appropriate.
The preparation method of the health care warming the lung peplos Semen Juglandis of a kind of paste flavor the most according to claim 1, it is characterised in that bag
Include following steps:
(1) will wear into oatmeal after Herba bromi japonici moderate heat microwave drying, then add 15-17 times of boiling water in oatmeal, agitating heating is endured
Boil, admix black bean sauce wherein simultaneously, be incubated at a temperature of 40-45 DEG C after stirring；；
(2) Herba Loti Tenuis adding 2-3 times of water and be squeezed into dish juice, dish juice adds 4-5 times of water together with haw berry and adds pulping, the serosity of filtration
It is mixed with the gained material of step 1, stirs and make nutritional solution；
(3) Semen Juglandis is immersed in clear water 15-20 minute, takes out post rinse 2-3 time, more naturally drain surface water
Point, finally Semen Juglandis is put into together with Folium Camelliae sinensis in the nutritional solution of step 2, add the water of 2-3 times, first with little fire at 55-60 DEG C
At a temperature of heat 8-10 minute；Turn big fire heating again, after heated and boiled 10-15 minute, take out Semen Juglandis and drain surface moisture,
Put under conditions of placing into 7-10 DEG C of temperature, relative humidity 60-65%；
(4) lactalbumin being first configured to the lactoalbumin soln that mass concentration is 10g/100mL, xylose is configured to mass concentration
For the xylose solution of 5g/100mL, then with concentration, lactoalbumin soln and xylose solution are mixed in proportion, add simultaneously
Volume fraction is the glycerol of 5%, is mixed and made into film forming liquid, by film forming liquid 80-82 DEG C of heating in water bath 45-48 minute；
(5) Semen Juglandis that step 3 processes is immersed in the film forming liquid of step 4, is gently mixed 4-6 minute, until all Semen Juglandiss
Core is uniformly wrapped up by film forming liquid, and the Semen Juglandis after soaking takes out and is cooled to 20-23 DEG C in natural conditions；
(6) step 5 is processed Semen Juglandis cold preservation 20-30 minute at a temperature of 2-5 DEG C immediately, then is placed in the temperature of-10 DEG C to-15 DEG C
Lower freezing 2-3 hour of degree, is then dried in vacuum freeze drier, until moisture is at 4%-7%, finally uses low
Coloured packaging bag of oxygen transmission rate is packed, and makees nitrogen charging process.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610412005.4A CN106036711A (en) | 2016-06-14 | 2016-06-14 | Healthcare film-coated walnut kernels with sauce aroma and effects of warming lungs and method for preparing healthcare film-coated walnut kernels |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610412005.4A CN106036711A (en) | 2016-06-14 | 2016-06-14 | Healthcare film-coated walnut kernels with sauce aroma and effects of warming lungs and method for preparing healthcare film-coated walnut kernels |
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| CN106036711A true CN106036711A (en) | 2016-10-26 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141919A (en) * | 2013-03-15 | 2013-06-12 | 安徽詹氏食品有限公司 | Vacuum freeze drying production method of nuts and nut product |
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Application publication date: 20161026 |