CN107373573A - A kind of preparation method for the walnut that ferments - Google Patents
A kind of preparation method for the walnut that ferments Download PDFInfo
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- CN107373573A CN107373573A CN201710816829.2A CN201710816829A CN107373573A CN 107373573 A CN107373573 A CN 107373573A CN 201710816829 A CN201710816829 A CN 201710816829A CN 107373573 A CN107373573 A CN 107373573A
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 212
- 235000020234 walnut Nutrition 0.000 title claims abstract description 211
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 240000007049 Juglans regia Species 0.000 title description 2
- 241000758789 Juglans Species 0.000 claims abstract description 210
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000007654 immersion Methods 0.000 claims abstract description 18
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 18
- 239000011669 selenium Substances 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 102000004882 Lipase Human genes 0.000 claims abstract description 7
- 108090001060 Lipase Proteins 0.000 claims abstract description 7
- 239000004367 Lipase Substances 0.000 claims abstract description 7
- 235000019421 lipase Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 241000894006 Bacteria Species 0.000 claims description 16
- 229920002752 Konjac Polymers 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000004310 lactic acid Substances 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 230000007420 reactivation Effects 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 235000019629 palatability Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 19
- 235000019634 flavors Nutrition 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 15
- 230000002496 gastric effect Effects 0.000 description 10
- 235000016709 nutrition Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 230000029087 digestion Effects 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 239000012530 fluid Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 230000004060 metabolic process Effects 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 244000144730 Amygdalus persica Species 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
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- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention mainly relates to food processing technology field, discloses a kind of preparation method for the walnut that ferments, including：Immersion, enzymolysis, fermentation, freezing, dry, packaging；Obtained fermentation walnut sour and sweet palatability, it is salty it is comfortable in, crispy in taste, selenium content is 19.17 μ g/100g, and fat content is reduced to 23.6%, safe and healthy without any additive；Walnut kernel is placed in hot water and boiled, a small amount of fat in walnut kernel can be leached, while walnut kernel is cured, increases walnut fragrance；Added after walnut immersion and lipase enzymolysis is carried out in selenium yeast solution, increase the organic selenium content in walnut, reduced the fat in walnut, strengthen the healthcare function of walnut, prevent walnut from aoxidizing, Shelf-life.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of preparation method for the walnut that ferments.
Background technology
Walnut, also known as English walnut, Qiang peach, it is world-renowned containing abundant fat, protein, vitamin and mineral element
One of four big dry fruits, be described as " long live son ", " Longevity ", there is preferable healthcare function, can brain tonic and intelligence development, it is anti-oxidant,
Neurasthenia is prevented and treated, anti-inflammation and sterilization, is relaxed bowel, moistening skin beautifying, anti-aging；But the fat content of walnut is higher, reaches
50 ~ 64%, then can be higher by frying and culinary art, fat content, it can only eat on a small quantity every time, more foods can cause indigestion, lead
Cause fat fat, larger harm is produced to health.
The content of the invention
The defects of in order to make up prior art, it is an object of the invention to provide a kind of preparation method for the walnut that ferments.
A kind of preparation method for the walnut that ferments, comprises the following steps：
（1）Immersion：By walnut peeling, walnut kernel, which is placed in hot water, to be boiled 15 ~ 20 minutes, can leach a small amount of fat in walnut kernel
Fat, while walnut kernel is cured, increase walnut fragrance, take out, draining, obtain immersion walnut；
（2）Enzymolysis：Immersion walnut is placed in selenium yeast solution, adds lipase, it is 0.02 ~ 0.04% to make mass concentration, in 35
~ 37 DEG C digest 140 ~ 160 minutes, increase the organic selenium content in walnut, reduce the fat in walnut, strengthen the health care work(of walnut
Can, prevent walnut from aoxidizing, Shelf-life, obtain enzymolysis walnut；
（3）Fermentation：The sucrose solution of 6 ~ 7 times of amounts of walnut kernel weight is added into enzymolysis walnut, it is original that heating, which is boiled to volume,
1/3, increase walnut flavor, leach the fat in walnut, access lactic acid bacteria, be well mixed, it is 28 ~ 30 small in 32 ~ 34 DEG C of fermentations
When, sour and sweet palatability, walnut greasy feeling is removed, Extracellular metabolism caused by fermentation can promote to digest, and avoid traditional walnut from eating
Used time is difficult to digest, while can suppress varied bacteria growing, Shelf-life, obtains fermentation walnut；
（4）Freezing：Fermentation walnut is freezed 20 ~ 22 hours in -26 ~ -24 DEG C, naturally to thaw increases space between the tissue of walnut,
Promote the nutritional ingredient in zymotic fluid to penetrate into, release walnut greasy feeling, promote gastro-intestinal digestion, be concentrated in vacuo to without obvious moisture,
Walnut must be freezed；
（5）Dry：Salt and konjaku flour are added into freezing walnut, increases walnut flavor, promotes to digest and assimilate, is avoided because edible
Upset,gastro-intestinal caused by walnut, stirs, and it is 33 ~ 37% that water content is dried to prior to 65 ~ 70 DEG C, is dried to and contains then at 40 ~ 45 DEG C
Water is 6 ~ 8%, increases the burnt odor flavor of walnut, makes walnut evenly drying, avoids getting damp again, and keeps crispy texture, obtains dry walnut；
（6）Packaging：Vacuum packaging, radio sterilization, examine, must ferment walnut finished product.
The step（2）Selenium yeast solution, mass concentration be 0.03 ~ 0.05%.
The step（3）Sucrose solution, mass concentration be 2 ~ 3%.
The step（3）Lactic acid bacteria, by re-activation, can be directly used for fermenting, be made up of following parts by weight bacterial strain：
Bifidobacterium 13 ~ 15, lactobacillus acidophilus 10 ~ 12, lactobacillus bulgaricus 7 ~ 9, Lactobacillus delbrueckii 4 ~ 6.
The step（5）Salt and konjaku flour, salt weight is the 1.5 ~ 1.7% of walnut kernel weight, and konjaku flour weight is
The 1.2 ~ 1.4% of walnut kernel weight.
The obtained fermentation walnut of preparation method of the fermentation walnut.
It is an advantage of the invention that：The preparation method of fermentation walnut provided by the invention, obtained fermentation walnut sour and sweet palatability,
It is salty it is comfortable in, crispy in taste, selenium content is 19.17 μ g/100g, and fat content is reduced to 23.6%, without any additive, safety
Health；Walnut kernel is placed in hot water and boiled, a small amount of fat in walnut kernel can be leached, while walnut kernel is cured,
Increase walnut fragrance；Added after walnut immersion and lipase enzymolysis carried out in selenium yeast solution, increase the organic selenium content in walnut,
The fat in walnut is reduced, strengthens the healthcare function of walnut, prevents walnut from aoxidizing, Shelf-life；Walnut is placed in after enzymolysis
Boiled again in sucrose solution, increase walnut flavor, leach the fat in walnut, lactic acid bacteria is accessed after boiling and is sent out
Ferment, the fat of leaching being decomposed, sour and sweet palatability, removes walnut greasy feeling, Extracellular metabolism caused by fermentation can promote to digest,
Avoid being difficult to digest when traditional walnut is edible, while varied bacteria growing can be suppressed, extend walnut shelf life；It is after fermentation that walnut is straight
Connect to be placed in zymotic fluid and freezed and naturally to thaw, increase space between the tissue of walnut, promote the nutritional ingredient in zymotic fluid
Penetrate into, release walnut greasy feeling, promote gastro-intestinal digestion；Salt and konjaku flour are added after freezing, increases walnut flavor, promotes digestion
Absorb, avoid the upset,gastro-intestinal caused by edible walnut, dried stage by stage, increase the burnt odor flavor of walnut, improve consumption
The appetite of person, make walnut evenly drying, avoid getting damp again, keep crispy texture.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of preparation method for the walnut that ferments, comprises the following steps：
（1）Immersion：By walnut peeling, walnut kernel, which is placed in hot water, to be boiled 15 minutes, can leach a small amount of fat in walnut kernel,
Walnut kernel is cured simultaneously, increases walnut fragrance, takes out, draining, obtains immersion walnut；
（2）Enzymolysis：Immersion walnut is placed in selenium yeast solution, mass concentration 0.03%, lipase is added, makes mass concentration
For 0.02%, digested 140 minutes in 35 DEG C, increase the organic selenium content in walnut, reduced the fat in walnut, strengthen walnut
Healthcare function, prevent walnut from aoxidizing, Shelf-life, obtain enzymolysis walnut；
（3）Fermentation：Add the sucrose solutions of 6 times of amounts of walnut kernel weight, mass concentration 2% into enzymolysis walnut, heating boil to
Volume is original 1/3, increases walnut flavor, leaches the fat in walnut, accesses lactic acid bacteria, is well mixed, in 32 DEG C of fermentations
28 hours, sour and sweet palatability, walnut greasy feeling is removed, Extracellular metabolism caused by fermentation can promote to digest, and avoid traditional core
Peach is difficult to digest when edible, while can suppress varied bacteria growing, Shelf-life, obtains fermentation walnut；Described lactic acid bacteria, pass through
It re-activation, can be directly used for fermenting, be made up of following parts by weight bacterial strain：Bifidobacterium 13, lactobacillus acidophilus 10, Bulgaria
Lactobacillus 7, Lactobacillus delbrueckii 4；
（4）Freezing：Fermentation walnut is freezed 20 hours in -26 DEG C, naturally to thaw, increases space between the tissue of walnut, promotes hair
Nutritional ingredient in zymotic fluid is penetrated into, and releases walnut greasy feeling, is promoted gastro-intestinal digestion, is concentrated in vacuo to without obvious moisture, must freeze
Walnut；
（5）Dry：Salt and konjaku flour are added into freezing walnut, salt weight is the 1.5% of walnut kernel weight, konjaku flour weight
Measure as the 1.2% of walnut kernel weight, increase walnut flavor, promote to digest and assimilate, upset,gastro-intestinal caused by avoiding because eating walnut,
Stir, it is 33 ~ 37% that water content is dried to prior to 65 DEG C, and it is 6 ~ 8% that water content is dried to then at 40 DEG C, increases Jiao of walnut
Flavor, make walnut evenly drying, avoid getting damp again, keep crispy texture, obtain dry walnut；
（6）Packaging：Vacuum packaging, radio sterilization, examine, must ferment walnut finished product.
The obtained fermentation walnut of preparation method of the fermentation walnut.
Embodiment 2
A kind of preparation method for the walnut that ferments, comprises the following steps：
（1）Immersion：By walnut peeling, walnut kernel, which is placed in hot water, to be boiled 18 minutes, can leach a small amount of fat in walnut kernel,
Walnut kernel is cured simultaneously, increases walnut fragrance, takes out, draining, obtains immersion walnut；
（2）Enzymolysis：Immersion walnut is placed in selenium yeast solution, mass concentration 0.04%, lipase is added, makes mass concentration
For 0.03%, digested 150 minutes in 36 DEG C, increase the organic selenium content in walnut, reduced the fat in walnut, strengthen walnut
Healthcare function, prevent walnut from aoxidizing, Shelf-life, obtain enzymolysis walnut；
（3）Fermentation：The sucrose solution of 6.5 times of amounts of walnut kernel weight is added into enzymolysis walnut, mass concentration 2.5%, heating is boiled
It is original 1/3 to boil to volume, increases walnut flavor, leaches the fat in walnut, access lactic acid bacteria, is well mixed, in 33 DEG C
Fermentation 29 hours, sour and sweet palatability remove walnut greasy feeling, and Extracellular metabolism caused by fermentation can promote to digest, avoid passing
System walnut is difficult to digest when edible, while can suppress varied bacteria growing, Shelf-life, obtains fermentation walnut；Described lactic acid bacteria,
It by re-activation, can be directly used for fermenting, be made up of following parts by weight bacterial strain：Bifidobacterium 14, lactobacillus acidophilus 11, guarantor add
Leah lactobacillus 8, Lactobacillus delbrueckii 5；
（4）Freezing：Fermentation walnut is freezed 21 hours in -25 DEG C, naturally to thaw, increases space between the tissue of walnut, promotes fermentation
Nutritional ingredient in liquid is penetrated into, and releases walnut greasy feeling, is promoted gastro-intestinal digestion, is concentrated in vacuo to without obvious moisture, obtains freezing walnut；
（5）Dry：Salt and konjaku flour are added into freezing walnut, salt weight is the 1.6% of walnut kernel weight, konjaku flour weight
Measure as the 1.3% of walnut kernel weight, increase walnut flavor, promote to digest and assimilate, upset,gastro-intestinal caused by avoiding because eating walnut,
Stir, it is 33 ~ 37% that water content is dried to prior to 68 DEG C, and it is 6 ~ 8% that water content is dried to then at 43 DEG C, increases Jiao of walnut
Flavor, make walnut evenly drying, avoid getting damp again, keep crispy texture, obtain dry walnut；
（6）Packaging：Vacuum packaging, radio sterilization, examine, must ferment walnut finished product.
The obtained fermentation walnut of preparation method of the fermentation walnut.
Embodiment 3
A kind of preparation method for the walnut that ferments, comprises the following steps：
（1）Immersion：By walnut peeling, walnut kernel, which is placed in hot water, to be boiled 20 minutes, can leach a small amount of fat in walnut kernel,
Walnut kernel is cured simultaneously, increases walnut fragrance, takes out, draining, obtains immersion walnut；
（2）Enzymolysis：Immersion walnut is placed in selenium yeast solution, mass concentration 0.05%, lipase is added, makes mass concentration
For 0.04%, digested 160 minutes in 37 DEG C, increase the organic selenium content in walnut, reduced the fat in walnut, strengthen walnut
Healthcare function, prevent walnut from aoxidizing, Shelf-life, obtain enzymolysis walnut；
（3）Fermentation：Add the sucrose solutions of 7 times of amounts of walnut kernel weight, mass concentration 3% into enzymolysis walnut, heating boil to
Volume is original 1/3, increases walnut flavor, leaches the fat in walnut, accesses lactic acid bacteria, is well mixed, in 34 DEG C of fermentations
30 hours, sour and sweet palatability, walnut greasy feeling is removed, Extracellular metabolism caused by fermentation can promote to digest, and avoid traditional core
Peach is difficult to digest when edible, while can suppress varied bacteria growing, Shelf-life, obtains fermentation walnut；Described lactic acid bacteria, pass through
It re-activation, can be directly used for fermenting, be made up of following parts by weight bacterial strain：Bifidobacterium 15, lactobacillus acidophilus 12, Bulgaria
Lactobacillus 9, Lactobacillus delbrueckii 6；
（4）Freezing：Fermentation walnut is freezed 22 hours in -24 DEG C, naturally to thaw, increases space between the tissue of walnut, promotes hair
Nutritional ingredient in zymotic fluid is penetrated into, and releases walnut greasy feeling, is promoted gastro-intestinal digestion, is concentrated in vacuo to without obvious moisture, must freeze
Walnut；
（5）Dry：Salt and konjaku flour are added into freezing walnut, salt weight is the 1.7% of walnut kernel weight, konjaku flour weight
Measure as the 1.4% of walnut kernel weight, increase walnut flavor, promote to digest and assimilate, upset,gastro-intestinal caused by avoiding because eating walnut,
Stir, it is 33 ~ 37% that water content is dried to prior to 70 DEG C, and it is 6 ~ 8% that water content is dried to then at 45 DEG C, increases Jiao of walnut
Flavor, make walnut evenly drying, avoid getting damp again, keep crispy texture, obtain dry walnut；
（6）Packaging：Vacuum packaging, radio sterilization, examine, must ferment walnut finished product.
The obtained fermentation walnut of preparation method of the fermentation walnut.
Comparative example 1
Removal step（1）In boil, remaining method, with embodiment 1.
Comparative example 2
Removal step（2）, remaining method, with embodiment 1.
Comparative example 3
Removal step（3）In heating boil, remaining method, with embodiment 1.
Comparative example 4
Removal step（3）In fermentation, remaining method, with embodiment 1.
Comparative example 5
Removal step（4）, remaining method, with embodiment 1.
Comparative example 6
Removal step（5）In konjaku flour, remaining method, with embodiment 1.
Comparative example 7
Step（5）In be directly dried to water content 6 ~ 8% in 65 DEG C, remaining method, with embodiment 1.
Comparative example 8
Existing commercially available hundred careless taste amber sugar coated walnut meat.
The nutrition of embodiment and comparative example walnut and flavor：
The method that embodiment and comparative example is respectively adopted prepares walnut, and after the completion of preparation, the walnut of embodiment and comparative example is entered
The detection that field headquarters is formed, and 40 health volunteers are randomly choosed, the age is 18 ~ 60 years old, and subjective appreciation is carried out to each group walnut,
Need to be gargled with mineral water before every kind of product sensory evaluation, the nutrition of embodiment and comparative example walnut and flavor are shown in Table 1.
Table 1：The nutrition of embodiment and comparative example walnut and flavor
Note："-" represents to be not detected by.
Show from the result of table 1, the obtained fermentation walnut of preparation method of the fermentation walnut of embodiment, protein and selenium contain
Amount is substantially high compared with comparative example, and fat content is low compared with comparative example, sour-sweet aromatic, crisp tasty and refreshing, no greasy feeling, is easy to digest, explanation
Fermentation walnut provided by the invention has good nutrition and flavor.
Claims (6)
1. a kind of preparation method for the walnut that ferments, it is characterised in that comprise the following steps：
（1）Immersion：By walnut peeling, walnut kernel, which is placed in hot water, to be boiled 15 ~ 20 minutes, is taken out, draining, is obtained immersion walnut；
（2）Enzymolysis：Immersion walnut is placed in selenium yeast solution, adds lipase, it is 0.02 ~ 0.04% to make mass concentration, in 35
~ 37 DEG C digest 140 ~ 160 minutes, obtain enzymolysis walnut；
（3）Fermentation：The sucrose solution of 6 ~ 7 times of amounts of walnut kernel weight is added into enzymolysis walnut, it is original that heating, which is boiled to volume,
1/3, access lactic acid bacteria, be well mixed, in 32 ~ 34 DEG C ferment 28 ~ 30 hours, obtain fermentation walnut；
（4）Freezing：Fermentation walnut is freezed 20 ~ 22 hours in -26 ~ -24 DEG C, naturally to thaw is concentrated in vacuo to without obvious moisture,
Walnut must be freezed；
（5）Dry：Salt and konjaku flour are added into freezing walnut, is stirred, water content is dried to prior to 65 ~ 70 DEG C as 33
~ 37%, it is 6 ~ 8% that water content is dried to then at 40 ~ 45 DEG C, obtains dry walnut；
（6）Packaging：Vacuum packaging, radio sterilization, examine, must ferment walnut finished product.
2. the preparation method for the walnut that ferments according to claim 1, it is characterised in that the step（2）Selenium yeast solution,
Mass concentration is 0.03 ~ 0.05%.
3. the preparation method for the walnut that ferments according to claim 1, it is characterised in that the step（3）Sucrose solution, matter
It is 2 ~ 3% to measure concentration.
4. the preparation method for the walnut that ferments according to claim 1, it is characterised in that the step（3）Lactic acid bacteria, pass through
It re-activation, can be directly used for fermenting, be made up of following parts by weight bacterial strain：Bifidobacterium 13 ~ 15, lactobacillus acidophilus 10 ~ 12, protect
Add Leah lactobacillus 7 ~ 9, Lactobacillus delbrueckii 4 ~ 6.
5. the preparation method for the walnut that ferments according to claim 1, it is characterised in that the step（5）Salt and konjaku
Powder, salt weight are the 1.5 ~ 1.7% of walnut kernel weight, and konjaku flour weight is the 1.2 ~ 1.4% of walnut kernel weight.
A kind of 6. obtained fermentation walnut of preparation method of any one of claim 1 ~ 5 fermentation walnut.
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| CN110692989A (en) * | 2019-10-25 | 2020-01-17 | 安徽真心食品有限公司 | Preparation method of lactobacillus fermented sunflower seeds |
| CN111657470A (en) * | 2020-05-27 | 2020-09-15 | 安徽乐方食品有限公司 | Processing method of sunflower seeds rich in flavor decortication enzyme |
| CN112690429A (en) * | 2020-08-20 | 2021-04-23 | 章晓峰 | Formula and preparation method of lactobacillus fermented pecan kernels |
| CN112869025A (en) * | 2021-01-26 | 2021-06-01 | 昆明生物制造研究院有限公司 | Method for developing walnut plant protein cheese |
| CN114903165A (en) * | 2022-05-18 | 2022-08-16 | 云南楚雄东宝生物资源开发有限公司 | Method for prolonging shelf life of fresh walnut kernels through biological and physical means |
| CN115644363A (en) * | 2022-11-15 | 2023-01-31 | 厦门良一食品有限公司 | Optimization process for enzyme treatment of roasted seeds and nuts of traditional leisure nuts |
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