CN108208708A - A kind of cheese's hazelnut and preparation method thereof - Google Patents
A kind of cheese's hazelnut and preparation method thereof Download PDFInfo
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- CN108208708A CN108208708A CN201810205782.0A CN201810205782A CN108208708A CN 108208708 A CN108208708 A CN 108208708A CN 201810205782 A CN201810205782 A CN 201810205782A CN 108208708 A CN108208708 A CN 108208708A
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- 235000007466 Corylus avellana Nutrition 0.000 title claims abstract description 107
- 235000001543 Corylus americana Nutrition 0.000 title claims abstract description 106
- 235000013351 cheese Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000009226 Corylus americana Species 0.000 title 1
- 230000018044 dehydration Effects 0.000 claims abstract description 24
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 24
- 230000011218 segmentation Effects 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 238000000926 separation method Methods 0.000 claims abstract description 6
- 241000723382 Corylus Species 0.000 claims abstract 23
- 238000000034 method Methods 0.000 claims description 12
- 238000001802 infusion Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 235000021433 fructose syrup Nutrition 0.000 claims description 9
- 235000012424 soybean oil Nutrition 0.000 claims description 9
- 239000003549 soybean oil Substances 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 239000007789 gas Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000008595 infiltration Effects 0.000 abstract description 2
- 238000001764 infiltration Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000001681 protective effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 240000007582 Corylus avellana Species 0.000 description 84
- 239000002253 acid Substances 0.000 description 14
- 238000007254 oxidation reaction Methods 0.000 description 12
- 230000003647 oxidation Effects 0.000 description 10
- 150000002978 peroxides Chemical class 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 8
- 125000001931 aliphatic group Chemical group 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910002090 carbon oxide Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000031787 nutrient reservoir activity Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000001328 optic nerve Anatomy 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000011514 reflex Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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 invention discloses a kind of cheese's hazelnuts and preparation method thereof, and after carrying out classification broken shell, separation of hull from kernel to fibert, hazelnut kernel is selected, is sieved, low temperature is segmented dehydration, upper sugar-coat, wrap up in powder, packs joint sealing after cooling.Cheese's hazelnut produced by the present invention is using low temperature segmentation dehydration, hazelnut kernel inside is allowed to generate stomata by pressure differential, not only it is conducive to the infiltration of cheese's powder and honey, the nutritional ingredient inside hazelnut can be effectively locked simultaneously, it assigns hazelnut more rich mouthfeel, and effective Shelf-life, is less prone to " rancidity " during storage, entire preparation process is environmentally protective, more meets modern Man's Demands.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of cheese's hazelnut and preparation method thereof.
Background technology
Hazelnut kernel（Hazelnut）Because of the protein containing 20%-30%, 40%-50% fat, 13%-24% carbohydrate, 8.2%-
9.6% dietary fiber and abundant trace element etc. are known as " king of nut ", in addition 8 kinds also containing needed by human body of hazelnut kernel
Amino acid, and the remote hypernucleus peach of its content.Result of study shows that the aspartic acid that hazelnut kernel is rich in and arginine can enhance arginine
Enzymatic activity excludes the ammonia in blood, so as to strengthen immunity, prevents canceration.Also rich in a large amount of aliphatic acid in hazelnut kernel, wherein
Monounsaturated fatty acids helps to reduce low-density lipoprotein and cholesterolemia in blood, the generation of prevention of cardiovascular disease；Mostly not
Saturated fatty acid is beneficial to improve memory, judgment, improves optic nerve, is its precious main feature.《Kaibao Bencao》Note
It carries：" hazelnut kernel nature and flavor are sweet, flat, nontoxic, have adjust in, appetizing, improving eyesight the effect of ", therefore, hazelnut kernel be collection health care, nutrition, food
Treat natural function food resource.
At this stage for the deep processing of hazelnut kernel based on fibert rice, fibert starch, fibert albumen powder and hazelnut, wherein hazel
Benevolence is the most common type nut snack, and in order to cater to the market demand, on the market common hazelnut mainly using different taste as
Attraction is sold, but the hazelnut holding time is short mostly, and is susceptible to rancidity after long-term storage, helps seasoned with other in addition
Expect that the hazelnut that is reconciled also is susceptible to the situation that taste is uneven or delicious and crisp sense declines.This is because the aliphatic acid in hazelnut
Cause mouthfeel rancid after aoxidizing, the uneven initiation mouthfeel of seasoning infiltration is bad in process for hazelnut.
Cheese is also known as cheese, is the concentrated dairy produce formed that ferments of milk, it eliminates a large amount of moisture in milk,
Essential part wherein with high nutritive value is remained, " gold " being known as in dairy products.Per kilogram cheese product concentration 10 is public
The various nutrients of the needed by human body such as protein, calcium and the phosphorus of jin milk, unique zymotechnique reach the absorptivity of its nutrition
96%-98% is arrived.Dairy produce is the optimal selection that food is replenished the calcium, and these calcium are easy to absorb.It yet there are no any hair
It is bright perfectly to merge cheese with hazelnut.
Based on above-mentioned analysis, its a kind of flavor is dense, soft taste, hazelnut rancidity does not occur, and deposit after long-term storage
Protein with the impregnable cheese's hazelnut of aliphatic acid is badly in need of in industry during putting.
Invention content
In view of above-mentioned deficiency, the present invention provides a kind of flavor is dense, soft taste, hazelnut is not breathed out after long-term storage
Loudspeaker taste, and protein and the impregnable cheese's hazelnut of aliphatic acid during storage.
In order to achieve the above object, present invention employs following technical schemes, and the dosage of each component of the present invention is also process
Inventor carries out largely groping to summarize what is obtained, and cheese's hazelnut that each component dosage is prepared in the range of following weight still has
Have mouthfeel uniformly, long-term storage there is not rancidity, and protein and the impregnable advantage of aliphatic acid during storing.
A kind of cheese's hazelnut, is made of the raw material of following weight：100 parts of hazelnut kernel, 5-10 parts of soybean oil, honey
5-15 parts, 15-25 parts of fructose syrup .14-0.36 parts of phosphatidase 0,10-15 parts of cheese's powder, 5-15 parts of frosting.
Further, which is made of the raw material of following weight：100 parts of hazelnut kernel, 7.5 parts of soybean oil,
10 parts of honey, 20 parts of fructose syrup .25 parts of phosphatidase 0,12.5 parts of cheese's powder, 10 parts of frosting.
A kind of preparation method of cheese's hazelnut, includes the following steps：
（1）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel is selected；
（2）Low temperature segmentation dehydration：Hazelnut kernel is spread with Suitable Density into pallet, and merging steam drying box carries out low temperature segmentation dehydration, obtains
It is dehydrated hazelnut kernel；
（3）Upper sugar-coat：Molten sugar is heated into infusion to moisture evaporating completely, hazelnut kernel is taken to pour into spice pot, is heated to 70 DEG C, it is fast
Speed pours into the rapid stirring of molten sugar endured, and until the uniform " such beef, such Broth " in hazelnut kernel surface, obtains sugar-coat hazelnut kernel；
（4）Wrap up in powder：Sugar-coat hazelnut kernel is pulled out, frosting and cheese's powder are uniformly sprinkled in hazelnut kernel surface；
（5）Cooling packing：After hazelnut kernel cooling, Deoxygen Packaging or gas flush packaging.
Further, the segmentation dehydration is is dehydrated 1.5-2h under 0.5Mpa, is dehydrated 1-2h under -0.5Mpa, under 0.5Mpa
It is dehydrated 1.5-2h.
Further, the steam drying box low temperature dewatering temperature is 50-60 DEG C.
Further, the molten sugar is made of soybean oil, honey, fructose syrup, phosphatide through sugar-cooker heating.
Further, the molten sugar heating infusion temperature is 138-142 DEG C.
Further, the Deoxygen Packaging for add in deoxidier, the gas flush packaging be filled with more than 90% nitrogen or two
Carbon oxide gas.
Further, the heating temperature is 105-107 DEG C.
The beneficial effects of the present invention are：
1st, the present invention uses low temperature segmentation dehydration, after plus-minus presses alternate treatment, hazelnut kernel inside is allowed to generate by air pressure change
A large amount of stomatas, flavoring substance can be diffused to inside hazelnut kernel rapidly, be more easy to tasty, while the mouthfeel of hazelnut kernel is evenly.
2nd, after generating a large amount of stomatas inside hazelnut kernel, nitrogen or carbon dioxide are more advantageous to the fat and egg in hazelnut kernel
White matter is protected, and deoxidier can also remove remaining oxygen in hazelnut kernel internal porosity, makes the natural antioxygen in hazelnut kernel
Compound matter is effectively locked at wherein, better compared with tradition directly adds antioxidant on surface.
3rd, cheese's powder, honey and soybean oil has been selected to be seasoned in cheese's hazelnut provided by the invention, sweet mouthfeel is not
It is greasy, while cheese's powder increases hazelnut kernel with soft dense mouthfeel, and enjoyment is added to for the edible of hazelnut kernel.
Specific embodiment
With reference to specific embodiment, the present invention is further illustrated, so that those skilled in the art knows more about this
Invention, but be not therefore construed as limiting the invention.
Embodiment 1
A kind of cheese's hazelnut
（1）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel is selected；
（2）Low temperature segmentation dehydration：Hazelnut kernel 100kg is spread with Suitable Density into pallet, is placed at 55 DEG C of steam drying box and is carried out low temperature
Segmentation dehydration, segmentation dehydration are dehydrated 2h, 1.5h are dehydrated under 0.5Mpa, must be dehydrated hazel to be dehydrated 1.5h under 0.5Mpa under -0.5Mpa
Sub- benevolence；
（3）Molten sugar：Soybean oil 7.5kg, honey 10kg, fructose syrup 20kg, phosphatidase 0 .25kg are weighed, is put into sugar-cooker, is heated
It to 106 DEG C of constant temperature, stirs evenly, sugar must be melted；
（4）Infusion：Molten sugar is heated to 140 DEG C and keeps stirring, infusion to moisture evaporation；
（5）Icing：Hazelnut kernel is put into spice pot, after being heated to 70 DEG C, the molten sugar endured is poured into pot and is stirred rapidly, is allowed
The uniform " such beef, such Broth " in hazelnut kernel surface；
（6）Wrap up in powder：Sugar-coat hazelnut kernel is pulled out, 10kg frostings, 12.5kg cheese's powder are uniformly sprinkled in hazelnut kernel surface；
（7）Cooling packing：After hazelnut kernel cooling, removal substandard product is selected, packaging of then weighing automatically by bag-feeding
Machine is packed, nitrogen charging vanning, and nitrogen content 93% is deposited at shady and cool, dry.
Embodiment 2
A kind of cheese's hazelnut
（1）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel is selected；
（2）Low temperature segmentation dehydration：100kg hazelnut kernels are spread with Suitable Density into pallet, be placed at 50-60 DEG C of steam drying box carry out it is low
Temperature segmentation dehydration, segmentation dehydration are dehydrated 1h, 1.5h are dehydrated under 0.5Mpa, must be dehydrated to be dehydrated 1.5h under 0.5Mpa under -0.5Mpa
Hazelnut kernel；
（3）Molten sugar：Soybean oil 5kg, 5 kg of honey, 15 kg of fructose syrup, phosphatidase 0 .14 kg are weighed, is put into sugar-cooker, is heated
It to 105 DEG C of constant temperature, stirs evenly, sugar must be melted；
（4）Infusion：Molten sugar is heated to 138 DEG C and keeps stirring, infusion to moisture evaporation；
（5）Icing：Hazelnut kernel is put into spice pot, after being heated to 70 DEG C, the molten sugar endured is poured into pot and is stirred rapidly, is allowed
The uniform " such beef, such Broth " in hazelnut kernel surface；
（6）Wrap up in powder：Sugar-coat hazelnut kernel is pulled out, frosting 5kg, cheese's powder 10kg are uniformly sprinkled in hazelnut kernel surface；
（7）Cooling packing：After hazelnut kernel cooling, removal substandard product is selected, packaging of then weighing automatically by bag-feeding
Machine is packed, filling CO 2 vanning, and carbon dioxide content 90% is deposited at shady and cool, dry.
Embodiment 3
A kind of cheese's hazelnut
（1）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel is selected；
（2）Low temperature segmentation dehydration：Hazelnut kernel 100kg is spread with Suitable Density into pallet, is placed at 60 DEG C of steam drying box and is carried out low temperature
Segmentation dehydration, segmentation dehydration are dehydrated 2h, 2h are dehydrated under 0.5Mpa, obtain dehydration fibert to be dehydrated 2h under 0.5Mpa under -0.5Mpa
Benevolence；
（3）Molten sugar：Soybean oil 10kg, honey 15kg, fructose syrup 25kg, phosphatidase 0 .36kg are weighed, sugar-cooker is put into, is heated to
107 DEG C of constant temperature, stir evenly；
（4）Infusion：Molten sugar is heated to 142 DEG C and keeps stirring, infusion to moisture evaporation；
（5）Icing：Hazelnut kernel is put into spice pot, after being heated to 70 DEG C, the molten sugar endured is poured into pot and is stirred rapidly, is allowed
The uniform " such beef, such Broth " in hazelnut kernel surface；
（6）Wrap up in powder：Sugar-coat hazelnut kernel is pulled out, frosting 15kg, cheese's powder 15kg are uniformly sprinkled in hazelnut kernel surface；
（7）Cooling packing：After hazelnut kernel cooling, removal substandard product is selected, packaging of then weighing automatically by bag-feeding
Machine is packed into deoxidant packing, deposits at shady and cool, dry.
Comparative example 1
The preparation method is the same as that of Example 1, and low temperature segmentation dehydration only is changed to 0.5Mpa at 55 DEG C is dehydrated 6h.
Oxidation test
The storage time of oxidation test judgement embodiment 1-3,1 hazelnut kernel of comparative example is forced by high temperature, with peroxide value, acid
Value, carbonyl value are the index for judging hazelnut kernel, test the best preparation method of hazelnut kernel.
1. data determination
The measure of peroxide value uses GB/T5538-2005 methods；The measure of acid value uses GB/T5530-2005 methods；Carbonyl
The measure of valency uses GB/T5009.37-2003 methods.
2. Schall Oven Method accelerated oxidation hazelnut kernels
Hazelnut kernel is forced to oxidation in 60 DEG C of constant incubator, the sense organ after the physical and chemical index of 4d measure hazelnut kernels, 20d
Evaluate hazelnut kernel.
3. results and discussion
3.1 determination of POV results
1 each group determination of POV result of table（mmol/kg）
。
By table 1 it is found that forcing oxidation initial stage（4d）, the peroxide value point of sample of the addition with not adding antioxidant
Into 2 groups；After forcing oxidation 4d, the peroxide value of 1 sample of comparative example quickly increases, and the peroxide value of embodiment 1-3 samples
Amplitude of variation very little；After forcing oxidation 8d, the peroxide value of 1 sample of comparative example has been more than the maximum value of national regulations.Force oxygen
After changing 20d, the peroxide value of 1 samples of comparative example is more than the maximum value of national regulations, and the peroxide value of embodiment 1-3
It is still below the maximum value of national regulations.Therefore, there is good antioxidant effect using low temperature segmentation dehydration, can extends
The shelf-life of hazelnut.
3.2 acid value determination results
2 each group acid value determination result of table（mg/g）
。
As shown in Table 2, with oxidization time is forced to extend, the acid value of 3 samples is increased；After forcing oxidation 20d,
The acid value of 1 sample of comparative example alreadys exceed the maximum value of national regulations, and is apparently higher than the acid value of embodiment 1-3 samples, thus
It can be seen that lipolytic enzyme can be inhibited to the decomposition of hazelnut and the oxidation reaction of dissolved oxygen using low temperature segmentation dehydration.
3.3 carbonyl value measurement results
3 each group carbonyl value measurement result of table（mmol/kg）
。
As shown in Table 3, after forcing to aoxidize 8 d, the carbonyl value of 1 sample of comparative example is significantly raised, and the sample of embodiment 1-3
Product are then substantially less than 1 sample of comparative example, show that low temperature segmentation dehydration can be effectively reduced the carbonyl value of hazelnut.
In conclusion after the pressure oxidation of 60 DEG C, 20d, the peroxide value of 1 sample of comparative example, acid value, carbonyl value are equal
Significantly raising；The peroxide value of embodiment 1-3 samples, acid value, carbonyl value raising are slow.Therefore low temperature segmentation dehydration can have
The effect ground extension hazelnut shelf-life prevents fat and protein in hazelnut from rancid, Kazakhstan lip reflex occur by oxidation, ensure that fibert
The organoleptic quality of benevolence.
Claims (10)
1. a kind of cheese's hazelnut, which is characterized in that the hazelnut is made of the raw material of following weight：It is 100 parts of hazelnut kernel, big
5-10 parts of soya-bean oil, 5-15 parts of honey, 15-25 parts of fructose syrup .14-0.36 parts of phosphatidase 0,10-15 parts of cheese's powder, frosting 5-15
Part.
2. cheese's hazelnut according to claim 1, which is characterized in that the hazelnut by following weight raw material system
Into：100 parts of hazelnut kernel, 7.5 parts of soybean oil, 10 parts of honey, 20 parts of fructose syrup .25 parts of phosphatidase 0,12.5 parts of cheese's powder, frosting
10 parts.
3. a kind of preparation method of cheese's hazelnut according to claim 1 or 2, which is characterized in that this method includes following
Step：
（1）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel is selected；
（2）Low temperature segmentation dehydration：Hazelnut kernel is spread with Suitable Density into pallet, and merging steam drying box carries out low temperature segmentation dehydration, obtains
It is dehydrated hazelnut kernel；
（3）Upper sugar-coat：Molten sugar is heated into infusion to moisture evaporating completely, hazelnut kernel is taken to pour into spice pot, is heated to 70 DEG C, it is fast
Speed pours into the rapid stirring of molten sugar endured, and until the uniform " such beef, such Broth " in hazelnut kernel surface, obtains sugar-coat hazelnut kernel；
（4）Wrap up in powder：Sugar-coat hazelnut kernel is pulled out, frosting and cheese's powder are uniformly sprinkled in hazelnut kernel surface；
（5）Cooling packing：After hazelnut kernel cooling, Deoxygen Packaging or gas flush packaging.
4. preparation method according to claim 3, which is characterized in that the segmentation dehydration is is dehydrated 1.5- under 0.5Mpa
1-2h is dehydrated under 2h, -0.5Mpa, 1.5-2h is dehydrated under 0.5Mpa.
5. preparation method according to claim 3, which is characterized in that the steam drying box low temperature dewatering temperature is 50-60
℃。
6. preparation method according to claim 3, which is characterized in that it is described it is molten sugar by soybean oil, honey, fructose syrup,
Phosphatide is made through sugar-cooker heating.
7. preparation method according to claim 3, which is characterized in that the molten sugar heating infusion temperature is 138-142 DEG C.
8. preparation method according to claim 3, which is characterized in that the Deoxygen Packaging is described to fill to add in deoxidier
Gas is packaged as being filled with more than 90% nitrogen or carbon dioxide gas.
9. preparation method according to claim 6, which is characterized in that the heating temperature is 105-107 DEG C.
10. a kind of cheese's hazelnut as made from claim 3-9 any means.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810205782.0A CN108208708A (en) | 2018-03-13 | 2018-03-13 | A kind of cheese's hazelnut and preparation method thereof |
| CN201910180420.5A CN109757693A (en) | 2018-03-13 | 2019-03-11 | A kind of more taste hazelnuts and preparation method thereof |
| CN201910180044.XA CN109757692A (en) | 2018-03-13 | 2019-03-11 | A kind of baked hazelnut of Yan and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810205782.0A CN108208708A (en) | 2018-03-13 | 2018-03-13 | A kind of cheese's hazelnut and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108208708A true CN108208708A (en) | 2018-06-29 |
Family
ID=62658500
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810205782.0A Withdrawn CN108208708A (en) | 2018-03-13 | 2018-03-13 | A kind of cheese's hazelnut and preparation method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113412922A (en) * | 2021-06-07 | 2021-09-21 | 天津市隆信达商贸有限公司 | Cheese chestnut kernels and preparation method thereof |
-
2018
- 2018-03-13 CN CN201810205782.0A patent/CN108208708A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113412922A (en) * | 2021-06-07 | 2021-09-21 | 天津市隆信达商贸有限公司 | Cheese chestnut kernels and preparation method thereof |
| CN113412922B (en) * | 2021-06-07 | 2024-01-30 | 天津市食品研究所有限公司 | Cheese chestnut kernel and preparation method thereof |
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