CN106107834A - 一种油炸碧根果果仁及其制备方法 - Google Patents
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Abstract
本发明公开了一种油炸碧根果果仁及其制备方法,各原料组分间的重量配比为:碧根果果仁900‑950、食用盐9‑12、苦瓜3‑5、板栗4‑6、莲子芯2‑4、菊花1‑3、竹叶8‑12、竹茹3‑5、苹果籽4‑6、蜂蜜80‑120。本发明工艺中采用浸泡茶多酚和维生素 C混合液以及充氮油炸技术、包裹竹叶蜂蜜液技术等技术,来从多个方面和角度着手阻止油脂氧化酸败,并起到了很好的效果,并且采用莲子芯、菊花等制成营养液浸泡,也使得碧根果果仁增添了清热的保健功效。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种油炸碧根果果仁及其制备方法。
背景技术
碧根果果仁中不饱和脂肪酸含量较高, 因此在加工和贮藏过程中极易发生氧化酸败, 使其品质下降而产生异臭和苦味。油脂酸败是油脂贮藏过程中遇到的主要问题, 其实质是含有较多不饱和脂肪酸的油脂在贮藏过程中受环境、光照、氧气、水分、金属离子等因素的影响, 最终被氧化生成低分子脂肪酸的过程。
目前控制碧根果果仁氧化酸败,主要是通过抗氧化剂来控制,但是用于食品中的抗氧化剂大多为化学合成抗氧化剂,但这些抗氧化剂具有一定的毒副作用,或者在降解过程中形成致癌物质。
因此,本发明从加工工艺和天然抗氧化剂两方面着手,实现控制产品氧化酸败的目的。。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种油炸碧根果果仁及其制备方法。
本发明是通过以下技术方案实现的:
一种油炸碧根果果仁,各原料组分间的重量配比为:碧根果果仁900-950、食用盐9-12、苦瓜3-5、板栗4-6、莲子芯2-4、菊花1-3、竹叶8-12、竹茹3-5、苹果籽4-6、蜂蜜80-120。
所述油炸碧根果果仁的制备方法,包括以下步骤:
一、将碧根果果仁倒入浓度为0.9%的NaOH溶液中浸泡30分钟:浸泡的前10分钟,NaOH溶液的温度为40-45℃;浸泡的后20分钟,NaOH溶液的温度为70-75℃;浸泡后,捞出碧根果果仁,用清水冲淋,冲淋后沥干,得到去皮的碧根果果仁;
二、将苦瓜、板栗、莲子芯、菊花混合加入80-120倍的水,大火煮开后小火炖10-20分钟,过滤,得到营养液;
三、将去皮后的碧根果果仁先置于营养液中浸泡1-2小时后,再放在0.05%茶多酚和0.02%维生素C混和溶液中浸泡2-3小时,之后取出,置于120℃的恒温烘箱中烘2小时;
四、将烘干后的碧根果果仁放入油炸锅中炸5-8分钟,在油炸过程中通过制氮机不断地向油炸锅中充入氮气,充氮的纯度为98.8-99.2%;油炸后,捞出碧根果果仁并将其表面的油沥干,待用;
五、将竹叶、竹茹、苹果籽、食用盐混合粉碎成细粉,再将细粉和蜂蜜混合搅匀,得到竹叶蜂蜜液;将竹叶蜂蜜液倒在上一步骤得到的碧根果果仁上,搅拌,使竹叶蜂蜜液均匀包裹在每个碧根果果仁的表面;将这些处理后的碧根果果仁在真空冷冻干燥机中干燥,得到冷冻干燥后的碧根果果仁,冷冻干燥过程中,冷冻温度为-40℃,真空度为0.05-0.07MPa;
六、将冷冻干燥后的碧根果果仁用包装袋进行分装,抽真空后充入氮气密封,即得成品。
本发明的优点是:碧根果果仁上的皮的主要成分是纤维素,果胶质,单宁和色素等。 在碧根果果仁的皮与仁之间存在着果胶质,使得仁与皮之间结合得比较牢固,难于分开。因此,先将碧根果果仁倒入浓度为0.9%的NaO H溶液中浸泡30分钟,以稀碱液在一定温度下浸泡碧根果果仁,皮与仁之间的果胶层先被溶解,然后整皮脱落,皮块易去掉,易于漂洗干净。这是因为果胶质在碱的作用下会发生水解,一部分果胶质被解聚,从而提高了在水中的溶解度;另一方面,果胶酸在碱的作用下转变成水溶性好的果胶酸钠等盐类,所以碱泡可以较彻底地去除果胶质,碧根果果仁皮从而脱落。此外,将NaO H溶液的温度进行两个阶段的调整,有利于保证核仁质地不受破坏。
步骤三中,碧根果果仁放在营养液中浸泡,为碧根果果仁增添更多的保健功效,碧根果果仁放在0.05%茶多酚和0.02%维生素 C 混和溶液,是由于茶多酚主要通过与脂肪酸自由基结合,使自由基成为惰性化合物,中止油脂的自动氧化而达到阻止油脂氧化酸败进程的目的,而 Vc 具有清除氧的性能,因此,结合茶多酚和 Vc 的长处,可以有效阻止油脂氧化酸败。
竹叶、竹茹、苹果籽均具有很好的抗氧化性,对产品的氧化酸败具有很好的抑制作用。
步骤四、五中,通过充氮油炸技术、包裹竹叶蜂蜜液技术、低温冷冻干燥技术和充氮保存技术,可以有效地降低油炸温度,并且,油炸时充氮以及竹叶蜂蜜液包裹在碧根果果仁的表面,都有效隔绝氧气与油炸碧根果果仁的接触,可以有效的防止产品的氧化酸败的发生,从而对提高产品卫生和品质质量,延长产品的保质期。
本发明工艺中采用浸泡茶多酚和维生素 C混合液以及充氮油炸技术、包裹竹叶蜂蜜液技术等技术,来从多个方面和角度着手阻止油脂氧化酸败,并起到了很好的效果,并且采用莲子芯、菊花等制成营养液浸泡,也使得碧根果果仁增添了清热的保健功效。
具体实施方式
一种油炸碧根果果仁,各原料组分间的重量配比为:碧根果果仁900、食用盐9、苦瓜3、板栗4、莲子芯2、菊花1、竹叶8、竹茹3、苹果籽4、蜂蜜80。
所述油炸碧根果果仁的制备方法,包括以下步骤:
一、将碧根果果仁倒入浓度为0.9%的NaOH溶液中浸泡30分钟:浸泡的前10分钟,NaOH溶液的温度为40℃;浸泡的后20分钟,NaOH溶液的温度为70℃;浸泡后,捞出碧根果果仁,用清水冲淋,冲淋后沥干,得到去皮的碧根果果仁;
二、将苦瓜、板栗、莲子芯、菊花混合加入80倍的水,大火煮开后小火炖10分钟,过滤,得到营养液;
三、将去皮后的碧根果果仁先置于营养液中浸泡1小时后,再放在0.05%茶多酚和0.02%维生素C混和溶液中浸泡2小时,之后取出,置于120℃的恒温烘箱中烘2小时;
四、将烘干后的碧根果果仁放入油炸锅中炸5分钟,在油炸过程中通过制氮机不断地向油炸锅中充入氮气,充氮的纯度为98.8%;油炸后,捞出碧根果果仁并将其表面的油沥干,待用;
五、将竹叶、竹茹、苹果籽、食用盐混合粉碎成细粉,再将细粉和蜂蜜混合搅匀,得到竹叶蜂蜜液;将竹叶蜂蜜液倒在上一步骤得到的碧根果果仁上,搅拌,使竹叶蜂蜜液均匀包裹在每个碧根果果仁的表面;将这些处理后的碧根果果仁在真空冷冻干燥机中干燥,得到冷冻干燥后的碧根果果仁,冷冻干燥过程中,冷冻温度为℃,真空度为0.05MPa;
六、将冷冻干燥后的碧根果果仁用包装袋进行分装,抽真空后充入氮气密封,即得成品。
Claims (2)
1.一种油炸碧根果果仁,其特征在于:各原料组分间的重量配比为:碧根果果仁900-950、食用盐9-12、苦瓜3-5、板栗4-6、莲子芯2-4、菊花1-3、竹叶8-12、竹茹3-5、苹果籽4-6、蜂蜜80-120。
2.根据权利要求1所述油炸碧根果果仁的制备方法,其特征在于,包括以下步骤:
一、将碧根果果仁倒入浓度为0.9%的NaOH溶液中浸泡30分钟:浸泡的前10分钟,NaOH溶液的温度为40-45℃;浸泡的后20分钟,NaOH溶液的温度为70-75℃;浸泡后,捞出碧根果果仁,用清水冲淋,冲淋后沥干,得到去皮的碧根果果仁;
二、将苦瓜、板栗、莲子芯、菊花混合加入80-120倍的水,大火煮开后小火炖10-20分钟,过滤,得到营养液;
三、将去皮后的碧根果果仁先置于营养液中浸泡1-2小时后,再放在0.05%茶多酚和0.02%维生素C混和溶液中浸泡2-3小时,之后取出,置于120℃的恒温烘箱中烘2小时;
四、将烘干后的碧根果果仁放入油炸锅中炸5-8分钟,在油炸过程中通过制氮机不断地向油炸锅中充入氮气,充氮的纯度为98.8-99.2%;油炸后,捞出碧根果果仁并将其表面的油沥干,待用;
五、将竹叶、竹茹、苹果籽、食用盐混合粉碎成细粉,再将细粉和蜂蜜混合搅匀,得到竹叶蜂蜜液;将竹叶蜂蜜液倒在上一步骤得到的碧根果果仁上,搅拌,使竹叶蜂蜜液均匀包裹在每个碧根果果仁的表面;将这些处理后的碧根果果仁在真空冷冻干燥机中干燥,得到冷冻干燥后的碧根果果仁,冷冻干燥过程中,冷冻温度为-40℃,真空度为0.05-0.07MPa;
六、将冷冻干燥后的碧根果果仁用包装袋进行分装,抽真空后充入氮气密封,即得成品。
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