CN108308586A - 一种奶香榛仁及其制备方法 - Google Patents
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- 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
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- 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
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- 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
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- A—HUMAN NECESSITIES
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- A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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Abstract
本发明公开了一种奶香榛仁及其制备方法,对榛子进行分级破壳、壳仁分离后,对榛子仁进行挑选、筛分、低温分段脱水、上糖衣、裹粉、冷却后包装封箱。本发明制得的奶香榛仁采用低温分段脱水,借助压力差让榛子内部产生气孔,不仅利于奶香粉和蜂蜜的渗入,同时能有效锁定榛子内部的营养成分,赋予榛仁更丰富的口感,且有效延长货架期,存放过程中不易出现“哈喇味”,整个制备工艺绿色环保,更符合现代人的需求。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种奶香榛仁及其制备方法。
背景技术
榛子仁(榛仁)因含有20%-30%的蛋白质、40%-50%脂肪、13%-24%碳水化合物、8.2%-9.6%膳食纤维和丰富的微量元素等,被誉为“坚果之王”,此外榛子仁还含有人体所需的8种氨基酸,且其含量远超核桃。研究结果表明,榛子仁富含的天冬氨酸和精氨酸可增强精氨酸酶活性,排除血液中的氨,从而增强免疫力,防止癌变。榛子仁中还富含大量的脂肪酸,其中单不饱和脂肪酸有助于降低血液中低密度脂蛋白和血胆固醇,预防心血管病的发生;多不饱和脂肪酸有益于提高记忆力、判断力,改善视神经,是其珍贵的主要特点。《开宝本草》记载:“榛子仁性味甘、平,无毒,有调中、开胃、明目之功效”,因此,榛子仁是集保健、营养、食疗于一身的天然功能性食物资源。
现阶段对于榛子的深加工以榛子仁、榛子米、榛子淀粉、榛子蛋白粉为主,其中榛子仁是最常见的一种坚果零食,而为了迎合市场需求,市面上常见的榛子仁主要以不同口味为卖点进行销售,但大多榛子仁口味单一、保存时间短,且长期存放后容易出现哈喇味,此外佐以其他调味料进行调和的榛子仁也容易出现榛子口味不均匀或香脆感下降的情况。这是由于榛子仁中的脂肪酸发生氧化后造成口感酸败,榛子在加工过程中调味料渗透不均匀引发榛子仁口感不佳。
基于上述分析,一种奶香四溢、长期存放后榛子仁不出现哈喇味,且存放过程中蛋白质与脂肪酸不受影响的奶香榛仁是行业内急需的。
发明内容
鉴于上述不足,本发明提供了一种奶香四溢、长期存放后榛子仁不出现哈喇味,且存放过程中蛋白质与脂肪酸不受影响的奶香榛仁。
为了达到上述目的,本发明采用了以下技术方案,本发明各组分的用量也是经过发明人进行大量摸索总结得出的,各组分用量在下述重量范围内制备出的奶香榛仁仍然具有口感均匀、长期存放不出现哈喇味,且存放过程中蛋白质与脂肪酸不受影响的优势。
一种奶香榛仁,由如下重量份配比的原料制成:榛子仁100份、大豆油5-10份、蜂蜜5-15份、果葡糖浆15-25份、磷脂0.14-0.36份、奶香粉15-20份、糖霜5-15份。
进一步的,该榛子仁由如下重量份配比的原料制成:榛子仁100份、大豆油7.5份、蜂蜜10份、果葡糖浆20份、磷脂0.25份、奶香粉17.5份、糖霜10份。
一种奶香榛仁的制备方法,包括以下步骤:
(1)榛子预处理:榛子进行壳仁分离后,选择合格的榛子仁;
(2)低温分段脱水:榛子仁以适宜密度铺入托盘,置入蒸汽烘箱进行低温分段脱水,得脱水榛子仁;
(3)上糖衣:将熔糖加热熬煮至水分完全蒸发,取榛子仁倒入拌料锅内,加热至70℃,迅速倒入熬好的熔糖迅速搅拌,直到榛子仁表面均匀裹上糖衣,得糖衣榛子仁;
(4)裹粉:将糖衣榛子仁捞出,于榛子仁表面均匀撒上糖霜和奶香粉;
(5)冷却分装:待榛子仁冷却后,脱氧包装或充气包装。
进一步的,所述分段脱水为0.5Mpa下脱水1.5-2h,-0.5Mpa下脱水1-2h,0.5Mpa下脱水1.5-2h。
进一步的,所述蒸汽烘箱低温脱水温度为50-60℃。
进一步的,所述熔糖由大豆油、蜂蜜、果葡糖浆、磷脂经熬糖机加热制成。
进一步的,所述熔糖加热熬煮温度为138-142℃。
进一步的,所述脱氧包装为加入脱氧剂,所述充气包装为充入90%以上的氮气或二氧化碳气体。
进一步的,所述加热温度为105-107℃。
本发明的有益效果在于:
1、本发明采用低温分段脱水,经加减压交替处理后,通过气压变化让榛子仁内部产生大量气孔,调味物质能迅速扩散至榛子仁内部,更易入味,同时榛子仁的口感更均匀。
2、榛子仁内部产生大量气孔后,更有利于氮气或二氧化碳对榛子仁内的脂肪和蛋白质进行保护,而脱氧剂也能脱除榛子仁内部气孔中残留的氧气,使榛子仁内的天然抗氧化物质有效锁定在其中,与传统直接在表面添加抗氧化剂相比效果更佳。
3、本发明提供的奶香榛仁中选择了奶香粉、蜂蜜和大豆油进行调味,口感香甜不油腻,同时奶香粉赋予榛子奶香味感,为榛子仁的食用添加了乐趣。
具体实施例
下面结合具体实施例对本发明作进一步的说明,以便本领域的技术人员更了解本发明,但并不因此构成对本发明的限制。
实施例1
一种奶香榛仁
(1)榛子预处理:榛子进行壳仁分离后,选择合格的榛子仁;
(2)低温分段脱水:榛子仁100kg以适宜密度铺入托盘,置入蒸汽烘箱55℃下进行低温分段脱水,分段脱水为0.5Mpa下脱水1.5h,-0.5Mpa下脱水2h,0.5Mpa下脱水1.5h,得脱水榛子仁;
(3)熔糖:称取大豆油7.5kg、蜂蜜10kg、果葡糖浆20kg、磷脂0.25kg,放入熬糖机,加热至106℃恒温,搅拌均匀,得熔糖;
(4)熬煮:熔糖加热至140℃并不停搅拌,熬煮至水分蒸发;
(5)挂糖衣:榛子仁放入拌料锅,加热至70℃后,将熬好的熔糖迅速倒入锅内并搅拌,让榛子仁表面均匀裹上糖衣;
(6)裹粉:将糖衣榛子仁捞出,于榛子仁表面均匀撒上10kg糖霜、17.5kg奶香粉;
(7)冷却分装:待榛子仁冷却后,挑选去除不合格产品,然后通过给袋式自动称重包装机包装,充氮装箱,氮含量93%,存放于阴凉、干燥处。
实施例2
一种奶香榛仁
(1)榛子预处理:榛子进行壳仁分离后,选择合格的榛子仁;
(2)低温分段脱水:100kg榛子仁以适宜密度铺入托盘,置入蒸汽烘箱50-60℃下进行低温分段脱水,分段脱水为0.5Mpa下脱水1.5h,-0.5Mpa下脱水1h,0.5Mpa下脱水1.5h,得脱水榛子仁;
(3)熔糖:称取大豆油5kg、蜂蜜5 kg、果葡糖浆15 kg、磷脂0.14 kg,放入熬糖机,加热至105℃恒温,搅拌均匀,得熔糖;
(4)熬煮:熔糖加热至138℃并不停搅拌,熬煮至水分蒸发;
(5)挂糖衣:榛子仁放入拌料锅,加热至70℃后,将熬好的熔糖迅速倒入锅内并搅拌,让榛子仁表面均匀裹上糖衣;
(6)裹粉:将糖衣榛子仁捞出,于榛子仁表面均匀撒上糖霜5kg、奶香粉15kg;
(7)冷却分装:待榛子仁冷却后,挑选去除不合格产品,然后通过给袋式自动称重包装机包装,充二氧化碳装箱,二氧化碳含量90%,存放于阴凉、干燥处。
实施例3
一种奶香榛仁
(1)榛子预处理:榛子进行壳仁分离后,选择合格的榛子仁;
(2)低温分段脱水:榛子仁100kg以适宜密度铺入托盘,置入蒸汽烘箱60℃下进行低温分段脱水,分段脱水为0.5Mpa下脱水2h,-0.5Mpa下脱水2h,0.5Mpa下脱水2h,得脱水榛子仁;
(3)熔糖:称取大豆油10kg、蜂蜜15kg、果葡糖浆25kg、磷脂0.36kg,放入熬糖机,加热至107℃恒温,搅拌均匀;
(4)熬煮:熔糖加热至142℃并不停搅拌,熬煮至水分蒸发;
(5)挂糖衣:榛子仁放入拌料锅,加热至70℃后,将熬好的熔糖迅速倒入锅内并搅拌,让榛子仁表面均匀裹上糖衣;
(6)裹粉:将糖衣榛子仁捞出,于榛子仁表面均匀撒上糖霜15kg、奶香粉20kg;
(7)冷却分装:待榛子仁冷却后,挑选去除不合格产品,然后通过给袋式自动称重包装机装入脱氧剂包装,存放于阴凉、干燥处。
对比例1
制备方法同实施例1,只是将低温分段脱水改为55℃下0.5Mpa脱水6h。
氧化试验
通过高温强制氧化试验判定实施例1-3、对比例1榛子仁的存储时间,以过氧化值、酸值、羰基值为判断榛子仁的指标,试验榛子仁的最佳制备方法。
1.数据测定
过氧化值的测定采用GB/T5538-2005方法;酸值的测定采用GB/T5530-2005方法;羰基价的测定采用GB/T5009.37-2003方法。
2. Schall烘箱法加速氧化榛子仁
将榛子仁于60℃的恒温培养箱中强制氧化,每隔4d测定榛子仁的理化指标,20d后感官评定榛子仁。
3. 结果与讨论
3.1过氧化值测定结果
表1 各组过氧化值测定结果(mmol/kg)
。
通过表1可知,在强制氧化初期(4d),添加与不添加抗氧化剂的样品的过氧化值分成了2组;强制氧化4d后,对比例1样品的过氧化值快速增大,而实施例1-3样品的过氧化值变化幅度很小;强制氧化8d后,对比例1样品的过氧化值已超过国标规定的最大值。强制氧化20d后,对比例1样品样品的过氧化值均超过国标规定的最大值,而实施例1-3的过氧化值仍低于国标规定的最大值。因此,采用低温分段脱水处理具有很好的抗氧化效果,可以延长榛仁的保质期。
3.2酸价测定结果
表2 各组酸价测定结果(mg/g)
。
由表2可知,随着强制氧化时间延长,3个样品的酸价均有所升高;强制氧化20d后,对比例1样品的酸值已经超过国标规定的最大值,且明显高于实施例1-3样品的酸值,由此可见采用低温分段脱水处理能抑制脂解酶对榛仁的分解作用和溶解氧的氧化反应。
3.3羰基值测定结果
表3 各组羰基值测定结果(mmol/kg)
。
由表3可知,在强制氧化8 d后,对比例1样品的羰基值明显升高,而实施例1-3的样品则显著低于对比例1样品,表明低温分段脱水处理可以有效地降低榛仁的羰基值。
综上所述,经过60℃、20d的强制氧化后,对比例1样品的过氧化值、酸值、羰基值均显著升高;实施例1-3样品的过氧化值、酸值、羰基值升高缓慢。故低温分段脱水处理可以有效地延长榛仁保质期,防止榛仁中的脂肪和蛋白质被氧化出现酸败、哈口现象,保证了榛仁的感官品质。
Claims (10)
1.一种奶香榛仁,其特征在于,该榛仁由如下重量份配比的原料制成:榛子仁100份、大豆油5-10份、蜂蜜5-15份、果葡糖浆15-25份、磷脂0.14-0.36份、奶香粉15-20份、糖霜5-15份。
2.根据权利要求1所述的奶香榛仁,其特征在于,该榛仁由如下重量份配比的原料制成:榛子仁100份、大豆油7.5份、蜂蜜10份、果葡糖浆20份、磷脂0.25份、奶香粉17.5份、糖霜10份。
3.一种根据权利要求1或2所述的奶香榛仁的制备方法,其特征在于,该方法包括以下步骤:
(1)榛子预处理:榛子进行壳仁分离后,选择合格的榛子仁;
(2)低温分段脱水:榛子仁以适宜密度铺入托盘,置入蒸汽烘箱进行低温分段脱水,得脱水榛子仁;
(3)上糖衣:将熔糖加热熬煮至水分完全蒸发,取榛子仁倒入拌料锅内,加热至70℃,迅速倒入熬好的熔糖迅速搅拌,直到榛子仁表面均匀裹上糖衣,得糖衣榛子仁;
(4)裹粉:将糖衣榛子仁捞出,于榛子仁表面均匀撒上糖霜和奶香粉;
(5)冷却分装:待榛子仁冷却后,脱氧包装或充气包装。
4.根据权利要求3所述的制备方法,其特征在于,所述分段脱水为0.5Mpa下脱水1.5-2h,-0.5Mpa下脱水1-2h,0.5Mpa下脱水1.5-2h。
5.根据权利要求3所述的制备方法,其特征在于,所述蒸汽烘箱低温脱水温度为50-60℃。
6.根据权利要求3所述的制备方法,其特征在于,所述熔糖由大豆油、蜂蜜、果葡糖浆、磷脂经熬糖机加热制成。
7.根据权利要求3所述的制备方法,其特征在于,所述熔糖加热熬煮温度为138-142℃。
8.根据权利要求3所述的制备方法,其特征在于,所述脱氧包装为加入脱氧剂,所述充气包装为充入90%以上的氮气或二氧化碳气体。
9.根据权利要求6所述的制备方法,其特征在于,所述加热温度为105-107℃。
10.一种如权利要求3-9任意方法制得的奶香榛仁。
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