CN106072302A - 泡椒味保健包膜核桃仁及其制备方法 - Google Patents
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Abstract
本发明公开了一种泡椒味保健包膜核桃仁,由以下重量份的原料制成:核桃仁170‑180、茶叶2‑3、泡椒4‑5、海苔汁20‑21、山药35‑38、山栀仁粉2‑3、乳清蛋白、木糖、甘油和水适量。本发明核桃仁加工过程中添加有泡椒、海苔汁、山药等多种辅料,增添了核桃仁整体营养成分,营养价值高,食用有益于身体健康,有一定的养生保健功效;且工艺独特,提高了其加工贮藏的抗氧化性,使得产品的色、香、味保持良好。
Description
技术领域
本发明涉及坚果食品及制备工艺技术领域,主要是一种泡椒味保健包膜核桃仁及其制备方法。
背景技术
核桃仁营养丰富,含有大量的磷脂、蛋白质和VE,油脂含量高于60%,核桃油中不饱和脂肪酸(油酸、亚油酸和亚麻酸)一般占总量的90%以上,特别是亚麻酸含量明显高于其他植物。因此,核桃仁自古以来都被认为是一种优质的健脑食品,诸多成分能够改善大脑的代谢平衡,改善神经细胞的生物膜功能,降低血液黏稠度,有清除自由基、抗衰老作用,抑制机体的脂质过氧化反应。在传统中医中,核桃仁具有补肾、暖肺和调理内脏的功效。经常食用核桃可以降低心血管疾病的发病率,提高血液中褪黑激素的浓度,核桃仁中的植物化学物质,尤其是多酚类物质被认为是对人体健康有益的重要生物活性化合物,这些活性物质具有抗氧化和抗增生作用。
然而,核桃仁含有大量的不饱和脂肪酸,极易被氧化造成色泽、风味及品质的改变,甚至产生不愉快气味,降低了商品价值。市场上在加工、贮藏去壳核桃仁时,由于控制不当所引起的损耗率比较大,造成一定的经济损失,因此,核桃仁的抗氧化技术研究就显得极为关键。
发明内容
本发明克服了现有技术中的不足,提供了一种泡椒味保健包膜核桃仁及其制备方法。
本发明是通过以下技术方案实现的:
一种泡椒味保健包膜核桃仁,其特征在于,由以下重量份的原料制成:
核桃仁170-180、茶叶2-3、泡椒4-5、海苔汁20-21、山药35-38、山栀仁粉2-3、乳清蛋白、木糖、甘油和水适量。
所述的一种泡椒味保健包膜核桃仁的制备方法,其特征在于包括以下步骤:
(1)将泡椒加7-8倍沸水中火加热煮,加热过程中加入海苔汁、山栀仁粉一起,搅拌均匀后,在室温下自然冷却;
(2)将山药加4-5倍水打浆,过滤得浆液,浆液与步骤1的所得料混合一起,搅拌均匀制成营养液;
(3)将核桃仁浸泡在清水中15-20分钟,取出后漂洗2-3遍,再在室温下自然沥干表面水分,最后将核桃仁与茶叶一起放入到步骤2的营养液内,加2-3倍的水,先用小火在55-60℃温度下加热8-10分钟;再转大火加热,加热煮沸10-15分钟后,取出核桃仁且沥干表面水分,再放入7-10℃温度、相对湿度60-65% 的条件下置放;
(4)先将乳清蛋白配制成质量浓度为10g/100mL的乳清蛋白溶液,木糖配制成质量浓度为5g/100mL的木糖溶液,再按比例和浓度将乳清蛋白溶液和木糖溶液进行混合,同时添加体积分数为5%的甘油,混合制成成膜液,将成膜液在80-82℃水浴加热45-48分钟;
(5)将步骤3处理的核桃仁浸入到步骤4的成膜液内,轻轻搅拌4-6分钟,直至所有核桃仁被成膜液均匀包裹,将浸泡后的核桃仁取出在自然条件冷却至20-23℃;
(6)将步骤5处理核桃仁立即在2-5℃温度下冷藏20-30分钟,再置于-10℃至-15℃的温度下冷冻2-3小时,而后在真空冷冻干燥机中进行干燥,直至水分含量在4%-7%,最后采用低透氧率的有色包装袋进行包装,并且作充氮处理。
本发明具有如下优点:
本发明步骤3在煮制核桃加工时添加茶叶,茶叶具有良好的抗氧化性、抑菌性,稳定性高,在抗氧化、护色及保健等方面有良好的表现,煮制时茶叶中茶多酚、类黄酮等有效物质融入到核桃仁中,延长核桃仁保质期;核桃仁沥干表面水分后在在7-10℃温度、相对湿度60-65% 的条件下置放可核桃在10℃、相对湿度60% 的条件下置放,可以保证核桃仁的颜色、风味和稳定性,将霉菌的生长速度控制到最小,提高抗氧化性。
步骤4、5中乳清蛋白是常用的成膜材料,乳清蛋白膜对氧气等气体有良好的阻隔能力,但由于乳清蛋白中含有较高比例的亲水基团,因而单一乳清蛋白膜的机械强度较低,水蒸气阻隔性能较差。木糖可以减少凝胶过程中乳清蛋白分子之间的S —S 键和非共价键,而S —S 键与乳清蛋白膜的结构有密切关系。作为五碳糖,木糖还可以在短时间内与蛋白质发生美拉德反应,改变乳清蛋白的交联情况,从而改变乳清蛋白膜的机械性能和阻隔性能,含有5g/100mL木糖的膜机械强度适中,同时保持了一定的水蒸气阻隔能力,是较合适的成膜质量浓度。在成膜时,甘油中的-OH 可以与蛋白发生反应,增加成膜柔韧性;而甘油体积分数为5%时,膜机械强度适中,同时保持了一定的水蒸气阻隔能力,是较合适的成膜质量浓度。
本发明中乳清蛋白-木糖美拉德反应产物膜较厚,膜为透明的黄色,吸光度稍大。在机械强度方面,乳清蛋白-木糖美拉德反应产物膜机械强度较大,同时维持了一定的柔韧性和弹性,,具有更加有效地延缓核桃仁酸败。
步骤6中,核桃仁包膜后再冷藏,冷藏处理以延缓膜脂氧化程度和衰老进程,可以减缓山核桃脂肪氧化过程,使其内部抗氧化酶处在较高的活性范围内。
本发明核桃仁加工过程中添加有泡椒、海苔汁、山药等多种辅料,增添了核桃仁整体营养成分,营养价值高,食用有益于身体健康,有一定的养生保健功效;且工艺独特,提高了其加工贮藏的抗氧化性,使得产品的色、香、味保持良好。
具体实施方式
一种泡椒味保健包膜核桃仁,由以下重量份的原料制成:
核桃仁170-180、茶叶2-3、泡椒4-5、海苔汁20-21、山药35-38、山栀仁粉2-3、乳清蛋白、木糖、甘油和水适量。
一种泡椒味保健包膜核桃仁的制备方法,包括以下步骤:
(1)将泡椒加7-8倍沸水中火加热煮,加热过程中加入海苔汁、山栀仁粉一起,搅拌均匀后,在室温下自然冷却;
(2)将山药加4-5倍水打浆,过滤得浆液,浆液与步骤1的所得料混合一起,搅拌均匀制成营养液;
(3)将核桃仁浸泡在清水中15-20分钟,取出后漂洗2-3遍,再在室温下自然沥干表面水分,最后将核桃仁与茶叶一起放入到步骤2的营养液内,加2-3倍的水,先用小火在55-60℃温度下加热8-10分钟;再转大火加热,加热煮沸10-15分钟后,取出核桃仁且沥干表面水分,再放入7-10℃温度、相对湿度60% 的条件下置放,再放入7-10℃温度、相对湿度60-65% 的条件下置放;
(4)先将乳清蛋白配制成质量浓度为10g/100mL的乳清蛋白溶液,木糖配制成质量浓度为5g/100mL的木糖溶液,再按比例和浓度将乳清蛋白溶液和木糖溶液进行混合,同时添加体积分数为5%的甘油,混合制成成膜液,将成膜液在80-82℃水浴加热45-48分钟;
(5)将步骤3处理的核桃仁浸入到步骤4的成膜液内,轻轻搅拌4-6分钟,直至所有核桃仁被成膜液均匀包裹,将浸泡后的核桃仁取出在自然条件冷却至20-23℃;
(6)将步骤5处理核桃仁立即在2-5℃温度下冷藏20-30分钟,再置于-10℃至-15℃的温度下冷冻2-3小时,而后在真空冷冻干燥机中进行干燥,直至水分含量在4%-7%,最后采用低透氧率的有色包装袋进行包装,并且作充氮处理。
Claims (2)
1.一种泡椒味保健包膜核桃仁,其特征在于,由以下重量份的原料制成:
核桃仁170-180、茶叶2-3、泡椒4-5、海苔汁20-21、山药35-38、山栀仁粉2-3、乳清蛋白、木糖、甘油和水适量。
2.根据权利要求1所述的一种泡椒味保健包膜核桃仁的制备方法,其特征在于包括以下步骤:
(1)将泡椒加7-8倍沸水中火加热煮,加热过程中加入海苔汁、山栀仁粉一起,搅拌均匀后,在室温下自然冷却;
(2)将山药加4-5倍水打浆,过滤得浆液,浆液与步骤1的所得料混合一起,搅拌均匀制成营养液;
(3)将核桃仁浸泡在清水中15-20分钟,取出后漂洗2-3遍,再在室温下自然沥干表面水分,最后将核桃仁与茶叶一起放入到步骤2的营养液内,加2-3倍的水,先用小火在55-60℃温度下加热8-10分钟;再转大火加热,加热煮沸10-15分钟后,取出核桃仁且沥干表面水分,再放入7-10℃温度、相对湿度60-65% 的条件下置放;
(4)先将乳清蛋白配制成质量浓度为10g/100mL的乳清蛋白溶液,木糖配制成质量浓度为5g/100mL的木糖溶液,再按比例和浓度将乳清蛋白溶液和木糖溶液进行混合,同时添加体积分数为5%的甘油,混合制成成膜液,将成膜液在80-82℃水浴加热45-48分钟;
(5)将步骤3处理的核桃仁浸入到步骤4的成膜液内,轻轻搅拌4-6分钟,直至所有核桃仁被成膜液均匀包裹,将浸泡后的核桃仁取出在自然条件冷却至20-23℃;
(6)将步骤5处理核桃仁立即在2-5℃温度下冷藏20-30分钟,再置于-10℃至-15℃的温度下冷冻2-3小时,而后在真空冷冻干燥机中进行干燥,直至水分含量在4%-7%,最后采用低透氧率的有色包装袋进行包装,并且作充氮处理。
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