CN106615569A - 一种石榴味巴旦木及其加工方法 - Google Patents
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Abstract
本发明提供了一种石榴味巴旦木及其加工方法，步骤为1)熟制巴旦木；2)裹糖浆；3)裹石榴味调味粉；4)烘烤后冷却，即可。本发明调味粉中，控制糖粉、奶粉和三氯蔗糖的用量调整产品甜味，通过控制柠檬酸、石榴香精和苹果醋粉使制备的产品酸味与石榴味相同。与现有技术相比，本发明生产的石榴味巴旦木提供了全新口味的巴旦木，酸甜可口，具有石榴风味，增强消费者食欲。而且，本发明的巴旦木经过两步烘制，更好入味。
Description
技术领域
本发明属于食品领域，具体涉及一种石榴味巴旦木及其加工方法。
背景技术
巴旦木营养价值很高，它的营养比同重量的牛肉高六倍。据化验，仁内含植物油55－61％，蛋白质28％，淀粉、糖10－11％，并含有少量胡萝卜素、维生素B1、B2和消化酶、杏仁素酶、钙、镁、钠、钾，同时含有铁、钴等18种微量元素。巴旦木仁是维吾尔人传统的健身滋补品。
科学研究表明，巴旦木(Almonds)是含维生素E最多的全营养食物之一，是一种富含维生素E和类黄酮抗氧化剂的健康食品。一把巴旦木(Almonds)(28克或者23颗)可以提供7.3毫克维生素E(相当于人体每日所需的一半)，而维生素E可以有效对抗自由基，起到保湿护肤和减缓衰老的作用。
巴旦木(Almonds)中高达70％的不饱和脂肪酸有帮助降低“坏”胆固醇水平，食用巴旦木(Almonds)，可以有效降低人体胆固醇及甘油三酸酯含量，减少心脏病发作的潜在威胁。巴旦木(Almonds)具有益生元特性，可以通过增加肠道内的有益菌，改善肠道健康，促进排便。
目前市面上，巴旦木食品原料越多，主要是经过烘烤赶制的产品，口味单一，不能满足现代人的需求。
发明内容
本发明的目的在于一种石榴味巴旦木的加工方法，通过裹糖和加入石榴味调味粉，使得巴旦木口感丰富，酸甜醇香。
本发明还提供了一种石榴味巴旦木。
本发明提供的一种石榴味巴旦木的加工方法，包括以下步骤：
1)熟制巴旦木；
2)裹糖浆；
3)裹石榴味调味粉；
4)烘烤后冷却，即可。
步骤1)中所述熟制巴旦木具体为：在100℃-115℃烘烤1.5-2h；
步骤2)中所述糖浆的制备方法为：将白砂糖90-110份，麦芽糖25-40份，水30-40份混合，熬制成糖浆，即可。
步骤2)中所用糖浆的质量为巴旦木质量的6％-12％；
步骤3)中所述石榴味调味粉由以下重量份原料组成：
糖粉20-25份、石榴香精0.8-1.5份、三氯蔗糖0.08-0.12份、柠檬酸0.5-0.8份、维生素E 0.5-1份、蜂蜜粉5-10份、苹果醋粉0.7-1.0份、二氧化硅0.05-0.1份和麦芽糊精8-15份。
优选的，所述石榴味调味粉由以下重量份原料组成：
糖粉20份、石榴香精1.5份、三氯蔗糖0.1份、柠檬酸0.5份、维生素E 1份、蜂蜜粉5份、苹果醋粉0.7份、二氧化硅0.1份和麦芽糊精8份。
进一步的，步骤3)中石榴味调味粉质量为巴旦木质量的8％；
进一步的，步骤3)具体为：将裹上糖浆后的巴旦木置于滚筒中与石榴味调味粉混合，转动滚筒，裹上石榴味调味粉，入味。
进一步的，步骤4)所述烘烤是指：在90℃-110℃烘烤1.5h-2.5h，烘烤至表面干燥即可。
步骤4)中所述冷却是指冷却至室温。
进一步的，还包括步骤5)包装。
本发明提供的一种石榴味巴旦木，采用上述方法制备得到。
本发明工艺包括以下步骤：巴旦木烘烤熟制→裹糖浆→入味→烘烤→冷却→包装，首先在110℃下烘烤1.5h，进行初步熟制，利于后期裹糖浆和入味。然后裹上糖浆，再裹上石榴味调味粉。调味粉中糖粉提供甜味、石榴香精提供石榴风味的头香、三氯蔗糖增加厚味的甜味、柠檬酸起到一定的抗氧化作用和提供石榴味的味觉酸味，维生素E1作为抗氧化剂，延长产品保质期，蜂蜜粉提供果香及花香味和部分甜味，苹果醋粉作为酸度调节的作用，增加嗅觉酸度，二氧化硅作为抗结剂，防止石榴调味粉结块，麦芽糊精8～10份作为填充物，增加固形物含量，减少成本，不影响整体风味。本发明调味粉中，控制糖粉和三氯蔗糖的用量调整产品甜味，使产品在打开包装的嗅觉上和食用时味觉上具有相匹配的甜味，避免出现打开包装一瞬间嗅觉上有石榴甜味，而食用时没有。而且，考虑裹的糖浆的甜味，本发明调控糖粉、奶粉和三氯蔗糖的用量，使产品具有的甜味更有层次，甜而不腻。通过控制柠檬酸、石榴香精和苹果醋粉使制备的产品酸味与石榴味相同。
与现有技术相比，本发明生产的石榴味巴旦木提供了全新口味的巴旦木，酸甜可口，具有石榴风味，增强消费者食欲。而且，本发明的巴旦木经过两步烘制，更好入味。
具体实施方式
实施例1
一种石榴味巴旦木的加工方法，包括以下步骤：
1)巴旦木烘烤：第一道烘烤温度为110℃，烘烤时间为1.5h，目的是将生的巴旦木初熟制。
2)裹糖浆：糖浆的添加比例是巴旦木质量的10％，将烘烤后的巴旦木置于糖浆中，搅拌均匀，熬制的糖浆均匀裹在巴旦木表面即可。所述糖浆制备方法为将白砂糖100份、麦芽糖30份和水35份熬制到成均匀的液态即可。
3)入味：石榴味调味料添加量是巴旦木质量的8％，将裹上糖浆后的巴旦木置于滚筒中与石榴味调味粉混合，转动滚筒，石榴味调味粉均匀的裹在糖衣表面。
所述石榴味调味粉由以下重量份原料组成：
糖粉20份、石榴香精1.5份、三氯蔗糖0.1份、柠檬酸0.5份、维生素E1份、蜂蜜粉5份、苹果醋粉0.7份、二氧化硅0.1份和麦芽糊精8份。
4)烘烤：裹上调味粉的巴旦木在温度为105℃下烘烤2h，烘烤至表面干燥即可，然后在摊凉台进行冷却，至室温。
5)成品、包装：成品包装采用自动包装机进行充氮或者普通包装。
生产的巴达木酸甜可口，具有石榴风味，增强消费者食欲，回购率99％。
Claims (8)
1.一种石榴味巴旦木的加工方法，其特征在于，所述加工方法包括以下步骤：
1)熟制巴旦木；
2)裹糖浆；
3)裹石榴味调味粉；
4)烘烤后冷却，即可；
步骤3)中所述石榴味调味粉由以下重量份原料组成：
糖粉20-25份、石榴香精0.8-1.5份、三氯蔗糖0.08-0.12份、柠檬酸0.5-0.8份、维生素E0.5-1份、蜂蜜粉5-10份、苹果醋粉0.7-1.0份、二氧化硅0.05-0.1份和麦芽糊精8-15份。
2.根据权利要求1所述的石榴味巴旦木的加工方法，其特征在于，步骤1)中所述熟制巴旦木具体为：在100℃-115℃烘烤1.5-2h。
3.根据权利要求1或2所述的石榴味巴旦木的加工方法，其特征在于，步骤2)中所述糖浆的制备方法为：步骤2)中所述糖浆的制备方法为：将白砂糖90-110份，麦芽糖25-40份，水30-40份混合，熬制成糖浆，即可。
4.根据权利要求1所述的石榴味巴旦木的加工方法，其特征在于，步骤2)中所用糖浆的质量为巴旦木质量的6％-12％。
5.根据权利要求1所述的石榴味巴旦木的加工方法，其特征在于，步骤3)中石榴味调味粉质量为巴旦木质量的8％。
6.根据权利要求1所述的石榴味巴旦木的加工方法，其特征在于，步骤3)具体为：将裹上糖浆后的巴旦木置于滚筒中与石榴味调味粉混合，转动滚筒，裹上石榴味调味粉，入味。
7.根据权利要求1所述的石榴味巴旦木的加工方法，其特征在于，步骤4)所述烘烤是指：在90℃-110℃烘烤1.5h-2.5h，烘烤至表面干燥即可。
8.一种石榴味巴旦木，其特征在于，采用权利要求1-7任一项所述的方法制备得到。
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