CN106551347A - A kind of Rhizoma Steudnerae Henryanae taste sunflower seed and its production method - Google Patents
A kind of Rhizoma Steudnerae Henryanae taste sunflower seed and its production method Download PDFInfo
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- CN106551347A CN106551347A CN201510614910.3A CN201510614910A CN106551347A CN 106551347 A CN106551347 A CN 106551347A CN 201510614910 A CN201510614910 A CN 201510614910A CN 106551347 A CN106551347 A CN 106551347A
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- Prior art keywords
- sunflower seed
- baking
- steudnerae henryanae
- rhizoma steudnerae
- taste
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- 235000020238 sunflower seed Nutrition 0.000 title claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 7
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 7
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 7
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- 239000003205 fragrance Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims description 15
- 238000009495 sugar coating Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 4
- 239000001582 butter acid Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 239000002671 adjuvant Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 description 5
- 150000003904 phospholipids Chemical class 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241001223272 Entyloma helianthi Species 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 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
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 241000353135 Psenopsis anomala Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229940076810 beta sitosterol Drugs 0.000 description 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000010685 fatty oil Substances 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
- 150000007524 organic acids Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of Rhizoma Steudnerae Henryanae taste sunflower seed, is made up of the raw material of following percentage by weight, baking sunflower seed 79%, xylitol 4%, taro powder 4%, Sal 0.5%, carboxymethyl cellulose 1%, butter 2%, maltose syrup 8%, Rhizoma Steudnerae Henryanae essence 1%, citric acid 0.5%.The sunflower seed product of the local flavor class that seasoning sunflower seed of the present invention is mainly refined by techniques such as baking, seasonings, the product has allocated other adjuvants for increasing local flavor on the basis of the roasting fragrance of original sunflower seed, make the Rhizoma Steudnerae Henryanae taste with uniqueness of sunflower seed, and local flavor is than more diversification in the past, taste more enriches, palatability more preferably, is so more suitable for consumer demand, so as to have preferable economic benefit.
Description
Technical field
The present invention relates to the production method of a kind of Rhizoma Steudnerae Henryanae taste sunflower seed and the Rhizoma Steudnerae Henryanae taste sunflower seed, belongs to foodstuff.
Background technology
Sunflower seed, is commonly called as the fruit of melon seed, i.e. Helianthi, can edible and oily use.Sunflower seed is rich in unsaturated fatty acid, multivitamin and trace element, adds its delicious taste, thus becomes a kind of leisure snacks very popular to people, and holder is taken by source autumn, collects ripe achene（Seed）, dry.Face used time removing shell（Claim Semen Helianthi）Sunflower seed still has the sterols such as phospholipid, beta Sitosterol containing abundant fatty oil wherein there is volume linoleic acid；Again containing organic acid and carotene etc. such as protein, saccharide and citric acid, tartaric acid, chlorogenic acids.Phospholipid plays the role of pre- hyperlipidemia and hypercholesterolemia to rat.But it is presently mainly directly to eat to fry sunflower seed or salt decocting in water sunflower seed, its sunflower seed taste kind is single.
The content of the invention
The invention aims to provide a kind of more diversification of local flavor, taste more enriches, the more preferable Rhizoma Steudnerae Henryanae taste sunflower seed of palatability and its production method.
The technical scheme that adopted to achieve these goals of the present invention is：A kind of Rhizoma Steudnerae Henryanae taste sunflower seed, is made up of the raw material of following percentage by weight, baking sunflower seed
79%, xylitol 4%, taro powder 4%, Sal 0.5%, carboxymethyl cellulose 1%, butter 2%, maltose syrup 8%, Rhizoma Steudnerae Henryanae essence 1%, citric acid 0.5%.
Present invention also offers a kind of production method of Rhizoma Steudnerae Henryanae taste sunflower seed, it is characterised in that comprise the following steps：
1）, for the first time toast：The sunflower seed for shelling is put in 95 DEG C of baking box and is toasted 2.5 hours, when baking time is between 30 minutes, the sunflower seed in baking plate is at least stirred once, toasted sunflower seed uniform, after baking terminates, be placed on conveyer belt and quickly cooled down, it is standby；
2）, first time spice：The maltose syrup for weighing up, butter and citric acid are preheated to into 70 DEG C, it is allowed to become runny liquid, then this sugar liquors is poured in sugar coating machine, 5 minutes are sufficiently stirred for sunflower seed, make on sunflower seed, to wrap up in even sugar liquid, again by precise and the xylitol that mixes, taro powder, Sal and carboxymethyl cellulose are stirred for together with the sunflower seed for wrapping sugar liquid 5 minutes in being sprinkled into sugar coating machine, each supplementary material is sufficiently mixed thoroughly, then pull out standby；
3）, second toast：The above-mentioned sunflower seed for mixing honest material is laid on baking tray, is placed in baking box, baked 10 minutes or so at a temperature of 110 DEG C so that the fragrance of spice is baked and, and the moisture of sunflower seed excess surface is dried, and makes products taste crisp；
4）, second spice：Being toasted the sunflower seed come out of the stove for the second time takes advantage of heat to pour in sugar coating machine, and then precise and the Rhizoma Steudnerae Henryanae essence mixed thoroughly is sprinkled in sugar coating machine, the spice time, more than 5 minutes, makes spices uniform adhesion take the dish out of the pot on Semen Helianthi, then standby；
5）, the said goods are carried out successively pack, stamp, vanning, finally dispatch from the factory.
The sunflower seed product of the local flavor class that seasoning sunflower seed of the present invention is mainly refined by techniques such as baking, seasonings, the product has allocated other adjuvants for increasing local flavor on the basis of the roasting fragrance of original sunflower seed, make the Rhizoma Steudnerae Henryanae taste with uniqueness of sunflower seed, and local flavor is than more diversification in the past, taste more enriches, palatability more preferably, is so more suitable for consumer demand, so as to have preferable economic benefit.
Specific embodiment
Embodiment：
In the present embodiment, each raw material adopts following weight（kg）：
Baking sunflower seed 79kg, xylitol 4kg, taro powder 4kg, Sal 0.5kg parts, carboxymethyl cellulose 1kg, butter 2kg, maltose syrup 8kg, Rhizoma Steudnerae Henryanae essence 1kg, citric acid 0.5kg.
The production method of Rhizoma Steudnerae Henryanae taste sunflower seed is comprised the following steps：
1）, for the first time toast：The sunflower seed for shelling is put in 95 DEG C of baking box and is toasted 2.5 hours, when baking time is between 30 minutes, the sunflower seed in baking plate is at least stirred once, toasted sunflower seed uniform, after baking terminates, be placed on conveyer belt and quickly cooled down, it is standby；
2）, first time spice：The maltose syrup for weighing up, butter and citric acid are preheated to into 70 DEG C, it is allowed to become runny liquid, then this sugar liquors is poured in sugar coating machine, 5 minutes are sufficiently stirred for sunflower seed, make on sunflower seed, to wrap up in even sugar liquid, again by precise and the xylitol that mixes, taro powder, Sal and carboxymethyl cellulose are stirred for together with the sunflower seed for wrapping sugar liquid 5 minutes in being sprinkled into sugar coating machine, each supplementary material is sufficiently mixed thoroughly, then pull out standby；
3）, second toast：The above-mentioned sunflower seed for mixing honest material is laid on baking tray, is placed in baking box, baked 10 minutes at a temperature of 110 DEG C so that the fragrance of spice is baked and, and the moisture of sunflower seed excess surface is dried, and makes products taste crisp；
4）, second spice：Being toasted the sunflower seed come out of the stove for the second time takes advantage of heat to pour in sugar coating machine, and then precise and the Rhizoma Steudnerae Henryanae essence mixed thoroughly is sprinkled in sugar coating machine, the spice time, more than 5 minutes, makes spices uniform adhesion take the dish out of the pot on Semen Helianthi, then standby；
5）, the said goods are carried out successively pack, stamp, vanning, finally dispatch from the factory.Its production technology is as follows：
The present invention has unique Rhizoma Steudnerae Henryanae taste through sunflower seed obtained in the various embodiments described above, and local flavor, first than more diversification in the past, taste more enriches, and palatability more preferably, is so more suitable for consumer demand, so as to have preferable economic benefit.
Claims (2)
1. a kind of Rhizoma Steudnerae Henryanae taste sunflower seed, it is characterised in that be made up of the raw material of following percentage by weight, baking sunflower seed 79%, xylitol 4%, taro powder 4%, Sal 0.5%, carboxymethyl cellulose 1%, butter 2%, maltose syrup 8%, Rhizoma Steudnerae Henryanae essence 1%, citric acid 0.5%.
2. a kind of production method of Rhizoma Steudnerae Henryanae taste sunflower seed, it is characterised in that comprise the following steps：
1）, for the first time toast：The sunflower seed for shelling is put in 95 DEG C of baking box and is toasted 2.5 hours, when baking time is between 30 minutes, the sunflower seed in baking plate is at least stirred once, toasted sunflower seed uniform, after baking terminates, be placed on conveyer belt and quickly cooled down, it is standby；
2）, first time spice：The maltose syrup for weighing up, butter and citric acid are preheated to into 70 DEG C, it is allowed to become runny liquid, then this sugar liquors is poured in sugar coating machine, 5 minutes are sufficiently stirred for sunflower seed, make on sunflower seed, to wrap up in even sugar liquid, again by precise and the xylitol that mixes, taro powder, Sal and carboxymethyl cellulose are stirred for together with the sunflower seed for wrapping sugar liquid 5 minutes in being sprinkled into sugar coating machine, each supplementary material is sufficiently mixed thoroughly, then pull out standby；
3）, second toast：The above-mentioned sunflower seed for mixing honest material is laid on baking tray, is placed in baking box, baked 10 minutes at a temperature of 110 DEG C so that the fragrance of spice is baked and, and the moisture of sunflower seed excess surface is dried, and makes products taste crisp；
4）, second spice：Being toasted the sunflower seed come out of the stove for the second time takes advantage of heat to pour in sugar coating machine, and then precise and the Rhizoma Steudnerae Henryanae essence mixed thoroughly is sprinkled in sugar coating machine, the spice time, more than 5 minutes, makes spices uniform adhesion take the dish out of the pot on Semen Helianthi, then standby；
5）, the said goods are carried out successively pack, stamp, vanning, finally dispatch from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510614910.3A CN106551347A (en) | 2015-09-24 | 2015-09-24 | A kind of Rhizoma Steudnerae Henryanae taste sunflower seed and its production method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510614910.3A CN106551347A (en) | 2015-09-24 | 2015-09-24 | A kind of Rhizoma Steudnerae Henryanae taste sunflower seed and its production method |
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| Publication Number | Publication Date |
|---|---|
| CN106551347A true CN106551347A (en) | 2017-04-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510614910.3A Pending CN106551347A (en) | 2015-09-24 | 2015-09-24 | A kind of Rhizoma Steudnerae Henryanae taste sunflower seed and its production method |
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| Country | Link |
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| CN (1) | CN106551347A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110419706A (en) * | 2019-09-09 | 2019-11-08 | 洽洽食品股份有限公司 | A kind of sea salt taste original sunflower seed and preparation method thereof |
-
2015
- 2015-09-24 CN CN201510614910.3A patent/CN106551347A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110419706A (en) * | 2019-09-09 | 2019-11-08 | 洽洽食品股份有限公司 | A kind of sea salt taste original sunflower seed and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170405 |
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| WD01 | Invention patent application deemed withdrawn after publication |