CN108112860A - A kind of sea salt nut and its processing method - Google Patents
A kind of sea salt nut and its processing method Download PDFInfo
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- CN108112860A CN108112860A CN201711374712.XA CN201711374712A CN108112860A CN 108112860 A CN108112860 A CN 108112860A CN 201711374712 A CN201711374712 A CN 201711374712A CN 108112860 A CN108112860 A CN 108112860A
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- 239000011780 sodium chloride Substances 0.000 title claims abstract description 48
- 238000003672 processing method Methods 0.000 title claims abstract description 19
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- 239000004519 grease Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
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- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
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- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 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
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
Abstract
The present invention provides a kind of sea salt nut and its processing methods, compared with prior art, honey, peppermint extracting solution, broccoli extracting solution, hawthorn extract in the present invention not only make product mouthfeel salubriouser tasty, reduce excessive internal heat problem, and, product promotes fat metabolism, reduces Fat Accumulation, promotes digestion, it relaxes bowel, reduces fat.It solves the problems, such as to be afraid of that people fat, that blood fat is high dare not eat nut more.By controlling baking temperature and time, make product tasty fully, moreover, crisp without hard.Moreover, first finish in the present invention, the raw material of syrup is then controlled, is then toasted again, be not only that nut kernel is more crisp, moreover, it is more secured to adhere to attached sea salt.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of sea salt nut and its processing method.
Background technology
Nut is the essential part of plant, full of nutrition, higher containing protein, grease, minerals, vitamin, to human body
Growth and development, build up health, prevention disease has the effect of fabulous.
At present, nut on the market adds artificial flavors more, enriches nut taste, still, accepts adding for flavoring
Enter to be easy to cause eater's excessive internal heat, be not easy effect, bring food-safety problem, moreover, the general fat content of nut is higher, be not easy
Digestion.
The content of the invention
It is an object of the invention to provide a kind of sea salt nuts, and addition peppermint, broccoli and hawthorn are clearing heat and detoxicating, and
It can promote fat metabolism, reduce cholesterol accumulation, more edible the problems such as will not worrying obesity, getting angry.
The present invention also provides a kind of processing methods of sea salt nut.
Specific technical solution of the present invention is：
A kind of processing method of sea salt nut, comprises the following steps：
1) nut kernel is finished；
2) maltose, honey, sea salt, peppermint extracting solution, broccoli extracting solution, hawthorn extract and water are mixed, heating
Boiling, sea salt melt, and obtain syrup, the nut after water-removing wraps up in syrup；
3) the attached sea salt of sugared rear surface is wrapped up in；
4) toast after, cool down to get.
Step 1) the nut is selected from cashew nut or Ba Danmu.
Further, cashew nut fixing temperature is 110 DEG C -120 DEG C, fixation time 10min-15min.
Further, bar 130 DEG C -140 DEG C of denier wood fixing temperature, fixation time 15min-20min.
Syrup dosage is the 4.5%-6% of nut kernel quality in step 2).
Syrup is wrapped up in immediately after water-removing in step 2), because temperature is high after water-removing, syrup is contributed to form mobility, is more held
Easily stir evenly.
Maltose described in step 2), honey, sea salt, peppermint extracting solution, broccoli extracting solution, hawthorn extract and water
Mass ratio is：100-120：5-10：6-8:4-6:5-7:3-4：20-40.
The preparation method of peppermint extracting solution described in step 2) is：10-15 times of quality water, 90-100 are first added in into peppermint
DEG C extraction 0.5-1.5h, after filtering, filter residue adds the water of 5-10 times of quality, extracts 1-2.5h, merging filtrate, and filtrate heating is concentrated into
5-8 times of peppermint weight.
The preparation method of broccoli extracting solution described in step 2) is：Broccoli shreds, and first adds in 10-20 times of quality water,
90-100 DEG C of extraction 1-2h, after filtering, filter residue adds the water of 8-15 times of quality, extracts 1-2h, merging filtrate, and filtrate heating is concentrated into
4-6 times of broccoli weight.
The preparation method of hawthorn extract described in step 2) is：Hawthorn is shredded, and first adds in 15-20 times of quality water, 90-
100 DEG C of extraction 1-2h, after filtering, filter residue adds the water of 6-10 times of quality, extracts 2-2.5h, merging filtrate, and filtrate heating is concentrated into
5-8 times of hawthorn weight.
It is specially in step 3)：It wraps up in the nut after syrup and stands 1-2min, spread sea salt, mix thoroughly, sea salt is uniformly attached to heavily fortified point
Fruit surface.1-2min is slightly stood after wrapping up in syrup, cashew nut surface syrup spreads sea salt when slightly solidifying, and is conducive to sea salt attachment jail
Gu.
Sea salt dosage is the 1%-2% of raw cashew nut quality in step 1) in step 3).
It is toasted in step 4) and is specially：90 DEG C -110 DEG C, baking time 2-4h.
Preferably, 90 DEG C -105 DEG C of cashew nut kernel baking temperature in step 4), baking time 2h-2.5h.
105 DEG C -110 DEG C of step 4) mini-bus denier wood benevolence baking temperature, baking time 3.5h-4h.
A kind of sea salt nut provided by the invention, makes to obtain using the above method.
Processing method further includes step 5) and packs, sea salt particle firm attachment after packaging.
For the present invention with the concept of natural health, product is not added with any chemical addition agent, and preservative more highlights nut
Original fragrance and crispy texture.The pure natural salt that the sea salt of addition, that is, seawater is obtained by drying evaporation.Maltose, honey
Coordinate with peppermint and sea salt, seasoning makes the salty perfume of nut kernel tasty and refreshing.The sea salt of addition, for seasoning, but salt content height easily increases
The risk that cholesterol increases, nut energy is high, and long-term consumption is easily filled out.So honey contains vitamin, amino in the present invention
Acid and enzyme, the vitamin B being rich in peppermint, broccoli, hawthorn1, C collaboration, gastric secretion can be promoted, had aid digestion with disappearing
Fat can promote human metabolism, help digestion of the stomach and intestine to nut energy fat, adjust functions of intestines and stomach.Peppermint has clear
It cool the effect of detoxifying, wetting one's whistle, avoids getting angry.It containing lutein in broccoli, cooperates with, prevents bad with the flavones that hawthorn extract is rich in
The accumulation of cholesterol in vivo reduces low-density lipoprotein white level, and increasing high density lipoprotein is horizontal, removes excessive courage and consolidates
Alcohol so as to improve in vivo lipid-metabolism, improves human body energy metabolism, reduces Fat Accumulation, while reach the work(of reducing blood lipid etc.
Effect.The problems such as energy accumulation caused by more edible nuts is avoided easily to fill out.Moreover, the honey of addition, peppermint extracting solution, west orchid
The trace element that flower extracting solution, hawthorn extract and nut are rich in, provides abundant nutrition, is conducive to eater's health.
It first finishes in the present invention, then controls the raw material of syrup, then toast again, it is more crisp to be not only nut kernel, moreover, making
Attached sea salt attachment is more secured.
Compared with prior art, honey, peppermint extracting solution, broccoli extracting solution, hawthorn extract in the present invention, not only make
Product mouthfeel is salubriouser tasty, reduces excessive internal heat problem, moreover, product promotes fat metabolism, reduces Fat Accumulation, promotes digestion,
It relaxes bowel, reduces fat.It solves the problems, such as to be afraid of that people fat, that blood fat is high dare not eat nut more.By control baking temperature and when
Between, make product tasty fully, moreover, crisp without hard.
Specific embodiment
Embodiment 1
A kind of processing method of sea salt nut, comprises the following steps：
1) 1Kg cashew nut kernels is taken to finish：115 DEG C of fixing temperature, fixation time 13min.
2) by maltose, honey, sea salt, peppermint extracting solution, broccoli extracting solution, hawthorn extract and water according to mass ratio
100：5：6:4:5:3：20 mixing, ebuillition of heated, sea salt melt, and obtain syrup, are remembered with the weight of raw cashew nut according to raw cashew nut quality
4.5% wrap up in syrup；It wraps up in uniformly；
The preparation method of the peppermint extracting solution is：10 times of quality water, 90 DEG C of extraction 1h, filtering are first added in into peppermint
Afterwards, filter residue adds the water of 8 times of quality, extracts 2h, merging filtrate, and filtrate heating is concentrated into 5 times of peppermint weight.
The preparation method of the broccoli extracting solution is：Broccoli shreds, and first adds in 10 times of quality water, and 90 DEG C are extracted 1h,
After filtering, filter residue adds the water of 8 times of quality, extracts 1h, merging filtrate, and filtrate heating is concentrated into 4 times of broccoli weight.
The preparation method of the hawthorn extract is：Hawthorn is shredded, and first adds in 15 times of quality water, 90 DEG C of extraction 2h, filtering
Afterwards, filter residue adds the water of 6 times of quality, extracts 2h, merging filtrate, and filtrate heating is concentrated into 5 times of hawthorn weight.
3) wrap up in the cashew nut after syrup and stand 1min, spread sea salt, sea salt dosage makes a living the 1% of cashew nut quality.It mixes thoroughly, sea salt is equal
Even is attached to nut surface.
4) toast, 90 DEG C of temperature, baking time 2.5h, baking terminates, cool down to get.
5) pack, sea salt particle firm attachment after packaging.
Embodiment 2
A kind of processing method of sea salt nut, comprises the following steps：
1) 1Kg bars of denier wood benevolence water-removing is taken：140 DEG C of fixing temperature, fixation time 15min.
2) by maltose, honey, sea salt, peppermint extracting solution, broccoli extracting solution, hawthorn extract and water according to mass ratio
120：8：7:6:6:3：40 mixing, ebuillition of heated, sea salt melt, and obtain syrup, are remembered with the weight of raw cashew nut according to raw cashew nut quality
5.5%-6% wrap up in syrup；It wraps up in uniformly；
The preparation method of the peppermint extracting solution is：15 times of quality water, 90 DEG C of extraction 1h, filtering are first added in into peppermint
Afterwards, filter residue adds the water of 8 times of quality, extracts 2.5h, merging filtrate, and filtrate heating is concentrated into 6 times of peppermint weight.
The preparation method of broccoli extracting solution described in step 2) is：Broccoli shreds, first 20 times of quality water of addition, 90 DEG C
1h is extracted, after filtering, filter residue adds the water of 8 times of quality, extracts 2h, merging filtrate, and filtrate heating is concentrated into the 4 of broccoli weight
Times.
The preparation method of hawthorn extract described in step 2) is：Hawthorn is shredded, first 15-20 times of quality water of addition, 90 DEG C
1h is extracted, after filtering, filter residue adds the water of 9 times of quality, extracts 2h, merging filtrate, and filtrate heating is concentrated into 6 times of hawthorn weight.
3) wrap up in bar denier wood benevolence after syrup and stand 2min, spread sea salt, sea salt dosage makes a living the 2% of cashew nut quality.It mixes thoroughly, sea
Salt is uniformly attached to nut surface.
4) toast, 110 DEG C of temperature, baking time 3.5h, baking terminates, cool down to get.
5) pack, sea salt particle firm attachment after packaging.
The consumer of 100 15-50 Sui age brackets is chosen as volunteer, men and women is fifty-fifty, is randomly divided into 2 groups, everyone is every
Sea salt nut 100g prepared by its edible present invention.After 3 months, record consumer makes Example 1 and Example 2 of the present invention
Nut in clean taste, brittleness, be not easy to get angry, be not easy to increase fat, lipid-lowering effect evaluation.5 points are best result, represent effect very
It is good, feel quite pleased, 1 part is minimum point, represents no effect, very dissatisfied.
The sea salt of the present invention is by clean taste, and brittleness is suitable, moreover, long-term consumption, reduces excessive internal heat problem, product promotes
The effect of fat metabolism reduces Fat Accumulation, promotes digestion, relax bowel, reduce obesity, while reach reducing blood lipid etc..It solves
Be afraid of the problem of people fat, that blood fat is high dare not eat nut more.
Claims (10)
1. a kind of processing method of sea salt nut, which is characterized in that the processing method comprises the following steps：
1) nut kernel is finished；
2) maltose, honey, sea salt, peppermint extracting solution, broccoli extracting solution, hawthorn extract and water are mixed, ebuillition of heated,
Sea salt melts, and obtains syrup, the nut after water-removing wraps up in syrup；
3) the attached sea salt of sugared rear surface is wrapped up in；
4) toast after, cool down to get.
2. processing method according to claim 1, which is characterized in that the step 1) nut is selected from cashew nut or Ba Danmu.
3. processing method according to claim 2, which is characterized in that cashew nut fixing temperature is 110 DEG C -120 DEG C, during water-removing
Between 10min-15min.
4. processing method according to claim 2, which is characterized in that bar 130 DEG C -140 DEG C of denier wood fixing temperature, during water-removing
Between 15min-20min.
5. processing method according to claim 1 or 2, which is characterized in that syrup dosage is nut kernel quality in step 2)
4.5%-6%.
6. processing method according to claim 1 or 2, which is characterized in that maltose described in step 2), honey, sea salt,
Peppermint extracting solution, broccoli extracting solution, the mass ratio of hawthorn extract and water are：100-120：5-10：6-8:4-6:5-7:3-
4：20-40.
7. processing method according to claim 1 or 2, which is characterized in that be specially in step 3)：Wrap up in the nut after syrup
1-2min is stood, sea salt is spread, mixes thoroughly, sea salt is uniformly attached to nut surface.
8. processing method according to claim 1 or 2, which is characterized in that sea salt dosage is raw in step 1) in step 3)
The 1%-2% of cashew nut quality.
9. processing method according to claim 1 or 2, which is characterized in that in step 4) baking be specially：90℃-110
DEG C, baking time 2-4h.
10. a kind of sea salt nut made by any one of claim 1-9.
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| CN201711374712.XA CN108112860A (en) | 2017-12-19 | 2017-12-19 | A kind of sea salt nut and its processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711374712.XA CN108112860A (en) | 2017-12-19 | 2017-12-19 | A kind of sea salt nut and its processing method |
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| CN108112860A true CN108112860A (en) | 2018-06-05 |
Family
ID=62229395
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| CN201711374712.XA Pending CN108112860A (en) | 2017-12-19 | 2017-12-19 | A kind of sea salt nut and its processing method |
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Cited By (3)
| 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 |
| CN110419707A (en) * | 2019-09-09 | 2019-11-08 | 洽洽食品股份有限公司 | A kind of sea salt taste sunflower seed and its processing method |
| CN112869098A (en) * | 2021-02-28 | 2021-06-01 | 广东玖乐食品产业有限公司 | Salt baked crisp almond and preparation method thereof |
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| 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 |
| CN110419707A (en) * | 2019-09-09 | 2019-11-08 | 洽洽食品股份有限公司 | A kind of sea salt taste sunflower seed and its processing method |
| CN112869098A (en) * | 2021-02-28 | 2021-06-01 | 广东玖乐食品产业有限公司 | Salt baked crisp almond and preparation method thereof |
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