CN106072315A - Improve chocolate flavoured peplos Semen Juglandis of memory and preparation method thereof - Google Patents

Improve chocolate flavoured peplos Semen Juglandis of memory and preparation method thereof Download PDF

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Publication number
CN106072315A
CN106072315A CN201610419524.3A CN201610419524A CN106072315A CN 106072315 A CN106072315 A CN 106072315A CN 201610419524 A CN201610419524 A CN 201610419524A CN 106072315 A CN106072315 A CN 106072315A
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China
Prior art keywords
semen juglandis
water
minute
xylose
mixed
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Pending
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CN201610419524.3A
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Chinese (zh)
Inventor
代鹏
袁霞
张鑫
刘武
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Anhui Truelove Foods Co Ltd
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Anhui Truelove Foods Co Ltd
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Priority to CN201610419524.3A priority Critical patent/CN106072315A/en
Publication of CN106072315A publication Critical patent/CN106072315A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of chocolate flavoured peplos Semen Juglandis improving memory, be made up of the raw material of following weight portion: Semen Juglandis 170 180, Folium Camelliae sinensis 23, Citrus aurantium L. var. amara Engl. 2.5 3, chocolate powder 10 13, Caulis et Folium Lactucae sativae 20 23, juice Radix Ophiopogonis 20 23, lactalbumin, xylose, G & W are appropriate.The Semen Juglandis course of processing of the present invention is added with the multiple auxiliary materials such as Citrus aurantium L. var. amara Engl., chocolate powder, Caulis et Folium Lactucae sativae, adds Semen Juglandis entirety nutritional labeling, be of high nutritive value, have certain health-care effect, eat and can improve memory;And technique is unique, improves the non-oxidizability of its processing and storage so that the color of product keeps good.

Description

Improve chocolate flavoured peplos Semen Juglandis of memory and preparation method thereof
Technical field
The present invention relates to instant nut food and fabricating technology field, a kind of chocolate flavoured peplos improving memory Semen Juglandis 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 a kind of chocolate flavoured peplos Semen Juglandis improving memory and Its preparation method.
The present invention is achieved by the following technical solutions:
A kind of chocolate flavoured peplos Semen Juglandis improving memory, 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, Citrus aurantium L. var. amara Engl. 2.5-3, chocolate powder 10-13, Caulis et Folium Lactucae sativae 20-23, juice 20-23 Radix Ophiopogonis, breast Albumin, xylose, G & W are appropriate.
The preparation method of described a kind of chocolate flavoured peplos Semen Juglandis improving memory, it is characterised in that include following step Rapid:
(1) Citrus aurantium L. var. amara Engl. adds 8-10 times of water water to carry, filter to obtain extracting solution;Caulis et Folium Lactucae sativae is mixed with juice Radix Ophiopogonis, adds 4-5 times of water and beat Slurry, filters to obtain serosity, and serosity mixes with extracting solution, stirs;
(2) adding 9-10 times of boiling water brewing in chocolate powder, stirring is rushed the even rear gained material with step 1 and is mixed, and stirring is all Even 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 Citrus aurantium L. var. amara Engl., chocolate powder, Caulis et Folium Lactucae sativae, adds Semen Juglandis Core entirety nutritional labeling, is of high nutritive value, and has certain health-care effect, eats and can improve memory;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
A kind of chocolate flavoured peplos Semen Juglandis improving memory, is made up of the raw material of following weight portion:
Semen Juglandis 170-180, Folium Camelliae sinensis 2-3, Citrus aurantium L. var. amara Engl. 2.5-3, chocolate powder 10-13, Caulis et Folium Lactucae sativae 20-23, juice 20-23 Radix Ophiopogonis, breast Albumin, xylose, G & W are appropriate.
The preparation method of a kind of chocolate flavoured peplos Semen Juglandis improving memory, comprises the following steps:
(1) Citrus aurantium L. var. amara Engl. adds 8-10 times of water water to carry, filter to obtain extracting solution;Caulis et Folium Lactucae sativae is mixed with juice Radix Ophiopogonis, adds 4-5 times of water and beat Slurry, filters to obtain serosity, and serosity mixes with extracting solution, stirs;
(2) adding 9-10 times of boiling water brewing in chocolate powder, stirring is rushed the even rear gained material with step 1 and is mixed, and stirring is all Even 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 chocolate flavoured peplos Semen Juglandis improving memory, 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, Citrus aurantium L. var. amara Engl. 2.5-3, chocolate powder 10-13, Caulis et Folium Lactucae sativae 20-23, juice 20-23 Radix Ophiopogonis, breast Albumin, xylose, G & W are appropriate.
The preparation method of a kind of chocolate flavoured peplos Semen Juglandis improving memory the most according to claim 1, its feature exists In comprising the following steps:
(1) Citrus aurantium L. var. amara Engl. adds 8-10 times of water water to carry, filter to obtain extracting solution;Caulis et Folium Lactucae sativae is mixed with juice Radix Ophiopogonis, adds 4-5 times of water and beat Slurry, filters to obtain serosity, and serosity mixes with extracting solution, stirs;
(2) adding 9-10 times of boiling water brewing in chocolate powder, stirring is rushed the even rear gained material with step 1 and is mixed, and stirring is all Even 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.
CN201610419524.3A 2016-06-14 2016-06-14 Improve chocolate flavoured peplos Semen Juglandis of memory and preparation method thereof Pending CN106072315A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110584053A (en) * 2019-09-29 2019-12-20 北京林业大学 Flavored walnut and method for preparing flavored walnut

Citations (4)

* Cited by examiner, † Cited by third party
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
CN104642686A (en) * 2015-03-20 2015-05-27 山东省费县沂蒙小调特色食品有限公司 Preparation method of walnut chocolates
CN104886662A (en) * 2015-04-25 2015-09-09 石台县横渡镇香口二郎家庭农场 Qi benefiting and blood nourishing fragrant and hot walnut kernel and preparation method thereof
CN105309728A (en) * 2015-11-27 2016-02-10 安徽三只松鼠电子商务有限公司 Chocolate nut meat and processing technology thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
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
CN104642686A (en) * 2015-03-20 2015-05-27 山东省费县沂蒙小调特色食品有限公司 Preparation method of walnut chocolates
CN104886662A (en) * 2015-04-25 2015-09-09 石台县横渡镇香口二郎家庭农场 Qi benefiting and blood nourishing fragrant and hot walnut kernel and preparation method thereof
CN105309728A (en) * 2015-11-27 2016-02-10 安徽三只松鼠电子商务有限公司 Chocolate nut meat and processing technology thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
张曦 等: "乳清蛋白-木糖美拉德反应产物的成膜性及其膜包裹对核桃仁脂质过氧化的抑制作用", 《食品科学》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110584053A (en) * 2019-09-29 2019-12-20 北京林业大学 Flavored walnut and method for preparing flavored walnut

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