CN107397187A - 一种低脂腰果脆的制备方法 - Google Patents
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Abstract
本发明主要涉及食品加工技术领域，公开了一种低脂腰果脆的制备方法，包括：浸泡、冷冻、发酵、干燥、包装；方法简单，得到的腰果脂肪含量降为18.7%，咸甜适中，口感酥脆，不含任何添加剂，安全健康，增加市场上的腰果产品，满足消费者的需求；将新鲜成熟的腰果去壳后进行煮沸，浸出腰果中的少量脂肪，煮沸后置于维生素C溶液中进行浸泡，并进行冷冻和自然解冻，促进维生素C渗入腰果，增加腰果的营养成分，防止腰果的脂肪氧化，延长腰果货架期；冷冻后将腰果置于蔗糖溶液中，再次进行煮沸，再次浸出腰果中的脂肪成分，接入乳酸菌进行发酵，分解大分子的脂肪和蔗糖，降低腰果的脂肪含量，抑制杂菌生长，延长腰果货架期。
Description
技术领域
本发明主要涉及食品加工技术领域，尤其涉及一种低脂腰果脆的制备方法。
背景技术
腰果，又名槚如树、鸡腰果、介寿果，可炒菜，也可作药用，为世界著名四大干果之一，具有丰富的营养和保健价值，能够增强抵抗力，催乳，保护心脑血管，消除疲劳，润肠通便，润肤美容，延缓衰老；但是腰果的脂肪含量较高，达到40%以上，再经过炒制和烹饪，脂肪含量会更高，容易导致肥胖，对身体健康产生较大的危害。
发明内容
为了弥补已有技术的缺陷，本发明的目的是提供一种低脂腰果脆的制备方法。
一种低脂腰果脆的制备方法，包括以下步骤：
（1）浸泡：选择新鲜成熟的腰果，去壳，将腰果仁洗净，煮沸15~20分钟，浸出腰果中的少量脂肪，取出，置于维生素C溶液中浸泡4~6小时，增加腰果的营养成分，得浸泡腰果；
（2）冷冻：将浸泡腰果置于-33~-31℃冷冻10~12小时，取出，自然解冻至室温，增加腰果酥脆口感，促进维生素C渗入腰果，增加营养成分，防止腰果的脂肪氧化，延长腰果货架期，过滤，洗净，得冷冻腰果；
（3）发酵：向冷冻腰果中加入腰果仁重量5~6倍量的蔗糖溶液，加热煮沸至体积为原来的1/2，接入乳酸菌，混合均匀，于31~33℃发酵36~40小时，分解大分子的脂肪和蔗糖，降低腰果的脂肪含量，酸甜适口，增加香味，解毒腰果油腻感，同时乳酸菌产生的胞外代谢产物能够抑制腰果氧化，延长货架期，得发酵腰果；
（4）干燥：向发酵腰果中加入食盐和壳聚糖，搅拌均匀，冷冻干燥至含水量为6~8%，保留腰果的营养成分，使腰果疏松多孔，增加腰果酥脆感，于70~75℃翻炒3~5分钟，增加腰果的焦香风味，得干燥低脂腰果脆；
（5）包装：真空包装，辐射杀菌，检验，得低脂腰果脆成品。
所述步骤（1）的维生素C溶液，质量浓度为0.03~0.05%。
所述步骤（3）的蔗糖溶液，质量浓度为2~3%。
所述步骤（3）的乳酸菌，经过二次活化，可直接用于发酵，由以下重量份菌株组成：德氏乳杆菌11~13、保加利亚乳杆菌8~10、双歧杆菌4~6。
所述步骤（4）的食盐和壳聚糖，食盐重量为腰果仁重量的1.5~1.7%，壳聚糖重量为腰果仁重量的0.4~0.6%。
所述步骤（4）的冷冻干燥，冷冻温度为-44~-42℃，搁板加热温度为37~39℃。
所述低脂腰果脆的制备方法制得的低脂腰果脆。
本发明的优点是：本发明提供的低脂腰果脆的制备方法，方法简单，得到的腰果脂肪含量降为18.7%，咸甜适中，口感酥脆，不含任何添加剂，安全健康，增加市场上的腰果产品，满足消费者的需求；将新鲜成熟的腰果去壳后进行煮沸，浸出腰果中的少量脂肪，煮沸后置于维生素C溶液中进行浸泡，并进行冷冻和自然解冻，增加腰果酥脆口感，促进维生素C渗入腰果，增加腰果的营养成分，防止腰果的脂肪氧化，延长腰果货架期；冷冻后将腰果置于蔗糖溶液中，再次进行煮沸，再次浸出腰果中的脂肪成分，接入乳酸菌进行发酵，分解大分子的脂肪和蔗糖，降低腰果的脂肪含量，酸甜适口，增加香味，解毒腰果油腻感，同时乳酸菌产生的胞外代谢产物能够抑制腰果氧化，延长货架期；发酵后加入食盐和壳聚糖，丰富腰果风味，增加腰果的酥脆口感，抑制杂菌生长，延长腰果货架期；通过冷冻干燥的方法快速去除腰果中的水分，保留腰果的营养成分，使腰果疏松多孔，增加腰果酥脆感，干燥后进行低温炒制，增加腰果的焦香风味，提高消费者食欲。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种低脂腰果脆的制备方法，包括以下步骤：
（1）浸泡：选择新鲜成熟的腰果，去壳，将腰果仁洗净，煮沸15分钟，浸出腰果中的少量脂肪，取出，置于维生素C溶液中浸泡4小时，质量浓度为0.03%，增加腰果的营养成分，得浸泡腰果；
（2）冷冻：将浸泡腰果置于-33℃冷冻10小时，取出，自然解冻至室温，增加腰果酥脆口感，促进维生素C渗入腰果，增加营养成分，防止腰果的脂肪氧化，延长腰果货架期，过滤，洗净，得冷冻腰果；
（3）发酵：向冷冻腰果中加入腰果仁重量5倍量的蔗糖溶液，质量浓度为2%，加热煮沸至体积为原来的1/2，接入乳酸菌，混合均匀，于31℃发酵36小时，分解大分子的脂肪和蔗糖，降低腰果的脂肪含量，酸甜适口，增加香味，解毒腰果油腻感，同时乳酸菌产生的胞外代谢产物能够抑制腰果氧化，延长货架期，得发酵腰果；所述的乳酸菌，经过二次活化，可直接用于发酵，由以下重量份菌株组成：德氏乳杆菌11、保加利亚乳杆菌8、双歧杆菌4；
（4）干燥：向发酵腰果中加入食盐和壳聚糖，食盐重量为腰果仁重量的1.5%，壳聚糖重量为腰果仁重量的0.4%，搅拌均匀，冷冻温度为-44℃，搁板加热温度为37℃，冷冻干燥至含水量为6~8%，保留腰果的营养成分，使腰果疏松多孔，增加腰果酥脆感，于70~75℃翻炒3~5分钟，增加腰果的焦香风味，得干燥低脂腰果脆；
（5）包装：真空包装，辐射杀菌，检验，得低脂腰果脆成品。
实施例2
一种低脂腰果脆的制备方法，包括以下步骤：
（1）浸泡：选择新鲜成熟的腰果，去壳，将腰果仁洗净，煮沸18分钟，浸出腰果中的少量脂肪，取出，置于维生素C溶液中浸泡5小时，质量浓度为0.04%，增加腰果的营养成分，得浸泡腰果；
（2）冷冻：将浸泡腰果置于-32℃冷冻11小时，取出，自然解冻至室温，增加腰果酥脆口感，促进维生素C渗入腰果，增加营养成分，防止腰果的脂肪氧化，延长腰果货架期，过滤，洗净，得冷冻腰果；
（3）发酵：向冷冻腰果中加入腰果仁重量5倍量的蔗糖溶液，质量浓度为2.5%，加热煮沸至体积为原来的1/2，接入乳酸菌，混合均匀，于32℃发酵38小时，分解大分子的脂肪和蔗糖，降低腰果的脂肪含量，酸甜适口，增加香味，解毒腰果油腻感，同时乳酸菌产生的胞外代谢产物能够抑制腰果氧化，延长货架期，得发酵腰果；所述的乳酸菌，经过二次活化，可直接用于发酵，由以下重量份菌株组成：德氏乳杆菌12、保加利亚乳杆菌9、双歧杆菌5；
（4）干燥：向发酵腰果中加入食盐和壳聚糖，食盐重量为腰果仁重量的1.6%，壳聚糖重量为腰果仁重量的0.5%，搅拌均匀，冷冻温度为-43℃，搁板加热温度为38℃，冷冻干燥至含水量为6~8%，保留腰果的营养成分，使腰果疏松多孔，增加腰果酥脆感，于70~75℃翻炒3~5分钟，增加腰果的焦香风味，得干燥低脂腰果脆；
（5）包装：真空包装，辐射杀菌，检验，得低脂腰果脆成品。
实施例3
一种低脂腰果脆的制备方法，包括以下步骤：
（1）浸泡：选择新鲜成熟的腰果，去壳，将腰果仁洗净，煮沸20分钟，浸出腰果中的少量脂肪，取出，置于维生素C溶液中浸泡6小时，质量浓度为0.05%，增加腰果的营养成分，得浸泡腰果；
（2）冷冻：将浸泡腰果置于-31℃冷冻12小时，取出，自然解冻至室温，促进维生素C渗入腰果，增加营养成分，防止腰果的脂肪氧化，延长腰果货架期，过滤，洗净，得冷冻腰果；
（3）发酵：向冷冻腰果中加入腰果仁重量6倍量的蔗糖溶液，质量浓度为3%，加热煮沸至体积为原来的1/2，接入乳酸菌，混合均匀，于33℃发酵40小时，分解大分子的脂肪和蔗糖，降低腰果的脂肪含量，酸甜适口，增加香味，解毒腰果油腻感，同时乳酸菌产生的胞外代谢产物能够抑制腰果氧化，延长货架期，得发酵腰果；所述的乳酸菌，经过二次活化，可直接用于发酵，由以下重量份菌株组成：德氏乳杆菌13、保加利亚乳杆菌10、双歧杆菌6；
（4）干燥：向发酵腰果中加入食盐和壳聚糖，食盐重量为腰果仁重量的1.7%，壳聚糖重量为腰果仁重量的0.6%，搅拌均匀，冷冻温度为-42℃，搁板加热温度为39℃，冷冻干燥至含水量为6~8%，保留腰果的营养成分，使腰果疏松多孔，增加腰果酥脆感，于70~75℃翻炒3~5分钟，增加腰果的焦香风味，得干燥低脂腰果脆；
（5）包装：真空包装，辐射杀菌，检验，得低脂腰果脆成品。
对比例1
去除步骤（1）中的煮沸，其余方法，同实施例1。
对比例2
步骤（1）中的维生素C溶液改为水，其余方法，同实施例1。
对比例3
去除步骤（2），其余方法，同实施例1。
对比例4
去除步骤（3）中的加热煮沸，其余方法，同实施例1。
对比例5
去除步骤（3）中的发酵，其余方法，同实施例1。
对比例6
去除步骤（4）中的壳聚糖，其余方法，同实施例1。
对比例7
步骤（4）中的冷冻干燥改为烘干，其余方法，同实施例1。
对比例8
去除步骤（4）中的翻炒，其余方法，同实施例1。
对比例9
现有市售百草味炭烧腰果。
实施例和对比例腰果的营养和风味：
分别采用实施例和对比例的方法制备腰果，制备完成后，对实施例和对比例的腰果进行营养成的检测，并随机选择40位健康受试者，年龄为18~60岁，对各组腰果进行感官评定，每种产品感官评定前需要用矿泉水漱口，实施例和对比例腰果的营养和风味见表1。
表1：实施例和对比例腰果的营养和风味
| 项目 | 蛋白质/(g/100g) | 脂肪/(g/100g) | 维生素C/(mg/100g) | 风味 |
| 实施例1 | 18.4 | 18.7 | 14.21 | 咸甜香浓，酥脆爽口 |
| 实施例2 | 18.1 | 18.9 | 14.06 | 咸甜香浓，酥脆爽口 |
| 实施例3 | 18.2 | 18.8 | 14.13 | 咸甜香浓，酥脆爽口 |
| 对比例1 | 18.0 | 20.6 | 14.17 | 咸甜香浓，酥脆爽口 |
| 对比例2 | 18.3 | 19.7 | — | 油腻感重 |
| 对比例3 | 18.2 | 20.3 | 5.42 | 酥脆减小 |
| 对比例4 | 18.3 | 26.7 | 14.06 | 油腻感重 |
| 对比例5 | 17.7 | 36.2 | 9.54 | 油腻感重，酥脆减小 |
| 对比例6 | 18.2 | 32.5 | 10.41 | 香味淡，酥脆减小 |
| 对比例7 | 18.1 | 20.5 | 6.14 | 酥脆减小 |
| 对比例8 | 18.3 | 18.9 | 15.03 | 香味淡 |
| 对比例9 | 17.9 | 41.6 | — | 香味淡，油腻感重 |
注：“—”表示未检测到。
从表1的结果表明，实施例的低脂腰果脆的制备方法制得的低脂腰果脆，蛋白质和维生素C含量明显较对比例高，脂肪含量较对比例低，咸甜香浓，酥脆爽口，说明本发明提供的低脂腰果脆具有很好的营养和风味。
Claims (7)
1.一种低脂腰果脆的制备方法，其特征在于，包括以下步骤：
（1）浸泡：选择新鲜成熟的腰果，去壳，将腰果仁洗净，煮沸15~20分钟，取出，置于维生素C溶液中浸泡4~6小时，得浸泡腰果；
（2）冷冻：将浸泡腰果置于-33~-31℃冷冻10~12小时，取出，自然解冻至室温，过滤，洗净，得冷冻腰果；
（3）发酵：向冷冻腰果中加入腰果仁重量5~6倍量的蔗糖溶液，加热煮沸至体积为原来的1/2，接入乳酸菌，混合均匀，于31~33℃发酵36~40小时，得发酵腰果；
（4）干燥：向发酵腰果中加入食盐和壳聚糖，搅拌均匀，冷冻干燥至含水量为6~8%，于70~75℃翻炒3~5分钟，得干燥低脂腰果脆；
（5）包装：真空包装，辐射杀菌，检验，得低脂腰果脆成品。
2.根据权利要求1所述低脂腰果脆的制备方法，其特征在于，所述步骤（1）的维生素C溶液，质量浓度为0.03~0.05%。
3.根据权利要求1所述低脂腰果脆的制备方法，其特征在于，所述步骤（3）的蔗糖溶液，质量浓度为2~3%。
4.根据权利要求1所述低脂腰果脆的制备方法，其特征在于，所述步骤（3）的乳酸菌，经过二次活化，可直接用于发酵，由以下重量份菌株组成：德氏乳杆菌11~13、保加利亚乳杆菌8~10、双歧杆菌4~6。
5.根据权利要求1所述低脂腰果脆的制备方法，其特征在于，所述步骤（4）的食盐和壳聚糖，食盐重量为腰果仁重量的1.5~1.7%，壳聚糖重量为腰果仁重量的0.4~0.6%。
6.根据权利要求1所述低脂腰果脆的制备方法，其特征在于，所述步骤（4）的冷冻干燥，冷冻温度为-44~-42℃，搁板加热温度为37~39℃。
7.一种权利要求1~6任一项所述低脂腰果脆的制备方法制得的低脂腰果脆。
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