CN108433076A - A kind of shredded coconut stuffing chocolate hazelnut and preparation method thereof - Google Patents
A kind of shredded coconut stuffing chocolate hazelnut and preparation method thereof Download PDFInfo
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- CN108433076A CN108433076A CN201810205800.5A CN201810205800A CN108433076A CN 108433076 A CN108433076 A CN 108433076A CN 201810205800 A CN201810205800 A CN 201810205800A CN 108433076 A CN108433076 A CN 108433076A
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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
- 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
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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
- 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
- A23L3/3409—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
- 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
-
- 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
- A23L3/3409—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
- 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
- A23L3/3427—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 in which an absorbent is placed or used
- A23L3/3436—Oxygen absorbent
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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Abstract
The invention discloses a kind of shredded coconut stuffing chocolate hazelnuts and preparation method thereof, fibert is tedded, packed, is stored, improve the storage period of fibert, it then chooses after fibert carries out sorting broken shell, separation of hull from kernel, hazelnut kernel is selected, is sieved, low temperature segmentation dehydration, qi exhaustion, chocolate are coated with, cool down, polish, spread shredded coconut stuffing, pack.Shredded coconut stuffing chocolate hazelnut produced by the present invention does not add any chemical reagents, gas method is combined to peel using low temperature segmentation dehydration, 99% or more fibert skin removal efficiency, the integrality of fibert is high simultaneously, using draught head by generation stomata inside hazelnut kernel in preparation process, not only allow the shredded coconut stuffing of addition, chocolate combining together with fibert evenly, the nutritional ingredient inside hazelnut kernel can be effectively locked simultaneously, extend the shelf life of fibert, not only widened the processing technology of hazelnut kernel, at the same meet modern's nutrition complement, overall balance health idea.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of preparation method of shredded coconut stuffing chocolate hazelnut.
Background technology
Chocolate is most popular in the world one of food, and mouthfeel is satiny, fragrant and sweet agreeable to the taste, meanwhile, wherein containing anti-
Oxidation material, proper amount of edible is to contributing to health, however, contain significant quantities of fat in chocolate, large amounts of food plain chocolate
Easily cause human body to be got fat and causes relevant disease, therefore, currently there are with nut, such as fibert, peanut are auxiliary material,
Or using dilated food as the chocolate product of kernel, however, dilated food usually contains additional fat or additive, therefore meeting
Reduce its nutritive value.
Hazelnut kernel（Hazelnut）Because containing 20% ~ 30% protein, 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 fibert also 8 kinds of ammonia containing needed by human body
Base 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 arginase
Activity excludes the ammonia in blood, to strengthen immunity, prevents canceration.A large amount of aliphatic acid is also rich in hazelnut kernel, wherein singly
Unsaturated fatty acid helps to reduce low-density lipoprotein and cholesterolemia in blood, the generation of prevention of cardiovascular disease；More insatiable hungers
It is beneficial to improve memory, judgment with aliphatic acid, improves optic nerve, is its precious main feature.《Kaibao Bencao》It records：
" hazelnut kernel nature and flavor are sweet, flat, nontoxic, have adjust in, appetizing, improving eyesight the effect of ", therefore, hazelnut kernel be collect health care, nutrition, dietotherapy in
The natural function food resource of the whole body.But the picking season of fibert is short, and it is unstable that the fibert in storage period has more existing quality
Situation, cannot meet the needs of annual day part is to fibert high quality, and mostly be to be eaten after decladding, in a manner of frying etc. at present
Main, edible way, taste are single.
It is a kind of annual to meet the supply of fibert quality raw materials based on above-mentioned analysis, at the same be added in the feed shredded coconut stuffing,
Chocolate, further widens the processing technology of hazelnut kernel, at the same meet modern's nutrition complement, overall balance health idea,
Hazelnut kernel, shredded coconut stuffing and chocolate are perfectly combined, and make us that aftertaste is unlimited, the strong refreshing heart of mouthfeel is badly in need of in current industry.
Invention content
In consideration of it, the application provides a kind of preparation method of shredded coconut stuffing chocolate hazelnut, the preferred packaging material of the application and
Holding conditions annual can meet the supply of fibert quality raw materials.The application is added to shredded coconut stuffing, chocolate in the feed simultaneously, into
One step widens the processing technology of hazelnut kernel, at the same meet modern's nutrition complement, overall balance health idea, fibert, shredded coconut stuffing
With being perfectly combined for chocolate, it is unlimited to make us aftertaste, the strong refreshing heart of mouthfeel.
In order to solve the above technical problems, the present invention provides a kind of shredded coconut stuffing chocolate hazelnuts and preparation method thereof, specifically such as
Under：
A kind of shredded coconut stuffing chocolate hazelnut, is made of the raw material of following weight distribution ratio：100 parts of hazelnut kernel, milk chocolate 10 ~ 30
Part, 10 ~ 30 parts of shredded coconut stuffing, appropriate polishing agent, appropriate protective agent.
Further, which is made of the raw material of following weight distribution ratio：100 parts of hazelnut kernel, 20 parts of milk chocolate,
20 parts of shredded coconut stuffing, appropriate polishing agent, appropriate protective agent.
A kind of preparation method of shredded coconut stuffing chocolate hazelnut, includes the following steps：
（1）Acquire fibert：It is 6 ~ 8% to acquire fresh fibert and dry to water content, and it is spare to collect fibert；
（2）It is sealed and stored：According to every bag of 8 ~ 10kg by fibert loading thickness be 0.3 ~ 0.5mm, specification is 500mm × 800mm's
Polyvinyl chloride packaging bag is put into deoxidier, storage；
（3）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel is selected；
（4）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；
（5）Gas method is peeled：After dehydration hazelnut kernel is thoroughly moistened with distilled water, it is sent into barrel, it will under the action of high pressure draught
Hazelnut kernel is detached with epidermis, obtains decortication hazelnut kernel；
（6）Chocolate is coated with：Milk chocolate is put into thawing cylinder, merging painting clothing machine, chocolate is uniformly applied after water proof heating
Cloth obtains chocolate hazelnut crude product on hazelnut kernel surface；
（7）Cooling, polishing：Chocolate hazelnut crude product is sent into cooling tunnel, automatic polishing is moved to after chocolate condensation molding
Tank is added 10g/kg polishing agents and is sprayed, and lasting air-supply obtains polishing hazelnut kernel until chocolate hazelnut surface dry, rounding；
（8）Sprayed protection agent：The protective agent of 2g/kg is sprayed into polished chocolate hazelnut surface, directly by closed gas flow
To chocolate hazelnut surface dry, it is rotated further and turns pot and open air-supply, blow away residual alcohol；
（9）Spread shredded coconut stuffing：Shredded coconut stuffing is uniformly sprinkling upon chocolate surface, sprays 1 ~ 5mm of thickness, is fed again into cooling tunnel condensation molding i.e.
It can.
（10）Packaging：Removal substandard product is selected, is packed by autometering packaging machine, 48g uses packed side
Simultaneously deoxidier is added in formula, and 188g is using bottled mode and constant-pressure type deoxidier is added, and is protected from light closed preservation.
Further, the deoxidier is deoxidier, and the storage requirement is 10 ~ 15 DEG C, relative humidity ＜ 60%.
Further, the segmentation dehydration is that 1.5 ~ 2h is dehydrated under 0.5Mpa, under -0.5Mpa under dehydration 1 ~ 2h, 0.5Mpa
It is dehydrated 1.5 ~ 2h.
Further, the dehydration hazelnut kernel moisture ＜ 6%.
Further, the water proof heating temperature is 40 ~ 45 DEG C.
Further, the cooling temperature be 20 DEG C, cooling time 10-20min.
The beneficial effects of the present invention are：
1, the present invention selects 10 ~ 15 DEG C in the technique of fibert preprocessing, and 60% preferred holding conditions of relative humidity ＜ are stored
Phase is 1 year and best in quality, to solve the problems, such as that quality is unstable during fibert raw-material storing.
2, the present invention has selected polyvinyl chloride packaging bag, the polychlorostyrene second of specially double-deck 24 wire drawings in fibert picking storage
Alkene packaging bag has fine and close fine structure, can block the exchange of gas inside and outside packaging bag, delay fibert oxidative rancidity.
3, the present invention using gas method peel, will dehydration hazelnut kernel thoroughly moistened with distilled water after, moisture more uniform distribution in
Between the cell on hazelnut kernel surface, the combination between cortical cell is loose.Hazelnut kernel is sent into after barrel outside comprehensive mechanical
Power（Including the mutual friction of hazelnut kernel, impact force）Under the action of, hazelnut kernel epidermis is in loosening state with fibert stripping, in height
Hazelnut kernel is detached with epidermis under the action of pressure gas stream, peeling rate is up to 99.0% or more, and hazelnut kernel percentage of head rice is high, with traditional alkali
Liquid impregnates decortication and compares no peculiar smell, while will not destroy the nutritional ingredient of hazelnut kernel, health green.
4, after plus-minus presses alternate treatment, hazelnut kernel inside is allowed to generate a large amount of stomatas, chocolate energy by draught head variation
It diffuses to inside hazelnut kernel rapidly, is more easy to tasty, allow hazelnut kernel to combine together with chocolate, and mouthfeel is evenly.
5, it after generating a large amount of stomatas inside hazelnut kernel, is preserved with deoxidier, the free oxygen in product can not only be absorbed
With any oxygen through packaging material, while absorbing moisture, make it is internal keep dry environment, prevent the life of various miscellaneous moulds
It is long, play the role of resistance to compression, choke, fresh-keeping, be more advantageous to in hazelnut kernel fat and protein protect, make in hazelnut kernel
Natural Antioxidants be effectively locked at wherein, with tradition directly surface add antioxidant compared with it is better.
6, shredded coconut stuffing, chocolate have been selected in shredded coconut stuffing chocolate hazelnut provided by the invention, shredded coconut stuffing, chocolate and hazelnut kernel
Perfect combination increases the delicious and crisp of chocolate and hazelnut kernel and edible enjoyment in conjunction with the advantages of the two.
Specific embodiment
Embodiment 1
Shredded coconut stuffing chocolate hazelnut
（1）Acquire fibert：It is 7% to acquire fresh fibert and dry to water content, and it is spare to collect fibert；
（2）It is sealed and stored：According to every bag of 9kg by fibert loading thickness be 0.4mm, the polyvinyl chloride that specification is 500mm × 800mm
Packaging bag is put into deoxidier, is stored under conditions of 12 DEG C, relative humidity ＜ 60%；
（3）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel 100kg is selected；
（4）Low temperature segmentation dehydration：Hazelnut kernel is spread with Suitable Density into pallet, and merging steam drying box carries out low temperature segmentation dehydration, point
Section dehydration is to be dehydrated 1.5h under 0.5Mpa, and 2h is dehydrated under -0.5Mpa, 1.5h is dehydrated under 0.5Mpa, obtains the dehydration hazel of moisture ＜ 6%
Sub- benevolence；
（5）Gas method is peeled：After dehydration hazelnut kernel is thoroughly moistened with distilled water, it is sent into barrel, it will under the action of high pressure draught
Hazelnut kernel is detached with epidermis, obtains decortication hazelnut kernel；
（6）Chocolate is coated with：20kg milk chocolates are put into thawing cylinder, merging painting clothing machine, equal by chocolate after water proof heating
It is even to be coated on hazelnut kernel surface, obtain chocolate hazelnut crude product；
（7）Cooling, polishing：Chocolate hazelnut crude product is sent into cooling tunnel, automatic polishing is moved to after chocolate condensation molding
Tank is added 10g/kg polishing agents and is sprayed, and lasting air-supply obtains polishing hazelnut kernel until chocolate hazelnut surface dry, rounding；
The cooling temperature be 20 DEG C, cooling time 15min.
（8）Sprayed protection agent：The protective agent of 2g/kg is sprayed into polished chocolate hazelnut table by closed gas flow
Face is rotated further until chocolate hazelnut surface dry and turns pot and open air-supply, blow away residual alcohol；
（9）Spread shredded coconut stuffing：Shredded coconut stuffing is uniformly sprinkling upon chocolate surface, sprays thickness 3mm, is fed again into cooling tunnel condensation molding i.e.
It can；
（10）Packaging：Removal substandard product is selected, is packed by autometering packaging machine, 48g uses packed mode simultaneously
Deoxidier is added, 188g is using bottled mode and constant-pressure type deoxidier is added, and is protected from light closed preservation.
Embodiment 2
Shredded coconut stuffing chocolate hazelnut
（1）Acquire fibert：It is 6% to acquire fresh fibert and dry to water content, and it is spare to collect fibert；
（2）It is sealed and stored：According to every bag of 8kg by fibert loading thickness be 0.3mm, the polyvinyl chloride that specification is 500mm × 800mm
Packaging bag is put into deoxidier, is stored under the conditions of 10 DEG C, relative humidity ＜ 60%；
（3）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel 100kg is selected；
（4）Low temperature segmentation dehydration：Hazelnut kernel is spread with Suitable Density into pallet, and merging steam drying box carries out low temperature segmentation dehydration,
It is dehydrated 2h under 0.5Mpa, 1h is dehydrated under -0.5Mpa, 2h is dehydrated under 0.5Mpa, obtains the dehydration hazelnut kernel of moisture ＜ 6%；
（5）Gas method is peeled：After dehydration hazelnut kernel is thoroughly moistened with distilled water, it is sent into barrel, it will under the action of high pressure draught
Hazelnut kernel is detached with epidermis, obtains decortication hazelnut kernel；
（6）Chocolate is coated with：10kg milk chocolates are put into thawing cylinder, merging painting clothing machine, equal by chocolate after water proof heating
It is even to be coated on hazelnut kernel surface, obtain chocolate hazelnut crude product；
（7）Cooling, polishing：By chocolate hazelnut crude product be sent into cooling tunnel, cooling temperature be 15 DEG C, cooling time 10min,
Automatic polishing tank is moved to after chocolate condensation molding, 10g/kg polishing agents are added and are sprayed, lasting air-supply is until chocolate
Hazelnut surface dry, rounding obtain polishing hazelnut kernel；
（8）Sprayed protection agent：The protective agent of 2g/kg is sprayed into polished chocolate hazelnut surface, directly by closed gas flow
To chocolate hazelnut surface dry, it is rotated further and turns pot and open air-supply, blow away residual alcohol；
（9）Spread shredded coconut stuffing：Shredded coconut stuffing is uniformly sprinkling upon chocolate surface, sprays thickness 1mm, is fed again into cooling tunnel condensation molding i.e.
It can；
（10）Packaging：Removal substandard product is selected, is packed by autometering packaging machine, 48g uses packed mode simultaneously
Deoxidier is added, 188g is using bottled mode and constant-pressure type deoxidier is added, and is protected from light closed preservation.
Embodiment 3
Shredded coconut stuffing chocolate hazelnut
（1）Acquire fibert：It is 8% to acquire fresh fibert and dry to water content, and it is spare to collect fibert；
（2）It is sealed and stored：According to every bag of 10kg by fibert loading thickness be 0.5mm, the polychlorostyrene second that specification is 500mm × 800mm
Alkene packaging bag, is put into deoxidier, is stored under conditions of 15 DEG C, relative humidity ＜ 60%；
（3）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel is selected；
（4）Low temperature segmentation dehydration：Hazelnut kernel is spread with Suitable Density into pallet, and merging steam drying box carries out low temperature segmentation dehydration,
It is dehydrated 2h under 0.5Mpa, 2h is dehydrated under -0.5Mpa, 2h is dehydrated under 0.5Mpa, obtains the dehydration hazelnut kernel of moisture ＜ 6%；
（5）Gas method is peeled：After dehydration hazelnut kernel is thoroughly moistened with distilled water, it is sent into barrel, it will under the action of high pressure draught
Hazelnut kernel is detached with epidermis, obtains decortication hazelnut kernel；
（6）Chocolate is coated with：30kg milk chocolates are put into thawing cylinder, merging painting clothing machine, equal by chocolate after water proof heating
It is even to be coated on hazelnut kernel surface, obtain chocolate hazelnut crude product；
（7）Cooling, polishing：Chocolate hazelnut crude product is sent into cooling tunnel, cooling temperature is 20 DEG C, and cooling 20min waits for chalk
Automatic polishing tank is moved to after power condensation molding, 10g/kg polishing agents are added and are sprayed, lasting air-supply is until chocolate hazelnut table
Face is dry and comfortable, rounding, obtains polishing hazelnut kernel；
（8）Sprayed protection agent：The protective agent of 2g/kg is sprayed into polished chocolate hazelnut surface, directly by closed gas flow
To chocolate hazelnut surface dry, it is rotated further and turns pot and open air-supply, blow away residual alcohol；
（9）Spread shredded coconut stuffing：Shredded coconut stuffing is uniformly sprinkling upon chocolate surface, sprays thickness 5mm, is fed again into cooling tunnel condensation molding i.e.
It can；
（10）Packaging：Removal substandard product is selected, is packed by autometering packaging machine, 48g uses packed mode simultaneously
Deoxidier is added, 188g is using bottled mode and constant-pressure type deoxidier is added, and is protected from light closed preservation.
Test example 1
Using the shredded coconut stuffing chocolate hazelnut prepared in embodiment 1 as representative, the measurement of acid value and peroxide value index is carried out to it.Often
It is taken out at random from the fibert sample in raw-material storing every timing in two months, obtains hazelnut kernel kernel sample.
Acid value is used to indicate that the index of the rancid degree of grease hydrolysis, reacts the degree of fat splitting.Peroxide value is weighing apparatus
The important indicator for measuring grease oxidation rancid shows fat by the first stage aoxidized.
（1）The measurement of acid value：It is measured by GB/T 5530-2005, each sample replication 3 times；
（2）The measurement of peroxide value：It is measured by GB/T 5538-2005, each sample replication 3 times；
Experimental result is shown in Table 1.
Influence of 1 different storage of table to fibert acid value and peroxide value
。
As shown in Table 1, with the growth of time, raw material hazelnut kernel acid value in embodiment 1 is in gradual with peroxide value
The trend of rising, wherein acid value is not significantly raised in 8 months, is only risen at October and December；And peroxide value
Without significant change in 4 months, 8 months whens, obviously rise, and are more than 2 times of predose.Before illustrating 6 months storage periods of hazelnut kernel
Use the mouthfeel and quality that can effectively ensure that raw material hazelnut kernel.
Test example 2
Influence of the moisture of fibert to fibert storage period acid value and peroxide value
The fibert of different in moisture content is tested according to the evaluation method in test example 1, the fibert in the present embodiment is adopted
With the shredded coconut stuffing chocolate hazelnut prepared in embodiment 1, except fibert moisture is different, other parameters all same is obtained as in table 2
Experimental data.
Influence of the 2 different in moisture content of table to fibert acid value and peroxide value
。
Moisture is lower it can be seen from the data in table 2, and the acid value and peroxide value of raw material hazelnut kernel are lower.
And with the increase of storage period, the acid value and peroxide value amplitude of variation of raw material hazelnut kernel are little.But with moisture
Increase, maximum increases 1.2017mg/g and 2.4907mmol/g respectively for acid value and peroxide value.
Test example 3
Influence of the manner of packing to fibert storage period acid value and peroxide value
The fibert of Different Package mode is tested according to the evaluation method in test example 1, the fibert in the present embodiment is adopted
With the shredded coconut stuffing chocolate hazelnut prepared in embodiment 1, manner of packing is removed, other parameters all same is obtained such as the experiment number in table 3
According to.
Influence of the 3 Different Package mode of table to fibert acid value and peroxide value
。
As seen from Table 3, worst to the storage period effect of fibert using ordinary packing, the acid value and peroxide of raw material hazelnut kernel
Change value started slowly to increase at 2nd month, was significantly risen after 6 months；And vacuum packaging then can be by the acid value and mistake of fibert
Oxidation number control is in 2 months without significant change；Also occur apparent rise at 4 months.The fibert of deoxidant packing is only used,
Quality in 6 months is continual and steady, and acid value is also only slow growth with peroxide value after 6 months, therefore uses deoxidant packing pair
The storage effect of fibert is best.
Test example 3
Influence of the holding conditions to fibert storage period acid value and peroxide value
The fibert of different holding conditions is tested according to the evaluation method in test example 1, the fibert in the present embodiment is adopted
With being that preparation method in embodiment 1 is made, holding conditions are removed, other parameters all same is obtained such as the experimental data in table 4.
Influence of 4 holding conditions of table to fibert acid value and peroxide value
。
As seen from Table 4, it is 15 DEG C in reserve temperature, its quality of the raw material hazelnut kernel of relative humidity 50% is best.
Claims (9)
1. a kind of shredded coconut stuffing chocolate hazelnut, which is characterized in that the hazelnut is made of the raw material of following weight distribution ratio：Hazelnut kernel
100 parts, 10 ~ 30 parts of milk chocolate, 10 ~ 30 parts of shredded coconut stuffing, appropriate polishing agent, appropriate protective agent.
2. hazelnut according to claim 1, which is characterized in that the hazelnut is made of the raw material of following weight distribution ratio：Hazel
100 parts of sub- benevolence, 20 parts of milk chocolate, 20 parts of shredded coconut stuffing, appropriate polishing agent, appropriate protective agent.
3. a kind of preparation method of hazelnut according to claim 1 or 2, which is characterized in that this method comprises the following steps：
（1）Acquire fibert：It is 6 ~ 8% to acquire fresh fibert and dry to water content, and it is spare to collect fibert；
（2）It is sealed and stored：According to every bag of 8 ~ 10kg by fibert loading thickness be 0.3 ~ 0.5mm, specification is 500mm × 800mm's
Polyvinyl chloride packaging bag is put into deoxidier, storage；
（3）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel is selected；
（4）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；
（5）Gas method is peeled：After dehydration hazelnut kernel is thoroughly moistened with distilled water, it is sent into barrel, by hazel under high pressure draught effect
Sub- benevolence is detached with epidermis, obtains decortication hazelnut kernel；
（6）Chocolate is coated with：Milk chocolate is put into thawing cylinder, merging painting clothing machine, chocolate is uniformly applied after water proof heating
Cloth obtains chocolate hazelnut crude product on hazelnut surface；
（7）Cooling, polishing：Chocolate hazelnut crude product is sent into cooling tunnel, automatic polishing is moved to after chocolate condensation molding
Tank is added 10g/kg polishing agents and is sprayed, and lasting air-supply obtains polishing hazelnut kernel until chocolate hazelnut surface dry, rounding；
（8）Sprayed protection agent：The protective agent of 2g/kg is sprayed into polished chocolate hazelnut surface, directly by closed gas flow
To chocolate hazelnut surface dry, it is rotated further and turns pot and open air-supply, blow away residual alcohol；
（9）Spread shredded coconut stuffing：Shredded coconut stuffing is uniformly sprinkling upon chocolate surface, sprays 1 ~ 5mm of thickness, is fed again into cooling tunnel condensation molding i.e.
It can；
（10）Packaging：Removal substandard product is selected, is packed by autometering packaging machine, 48g uses packed mode simultaneously
Deoxidier is added, 188g is using bottled mode and constant-pressure type deoxidier is added, and is protected from light closed preservation.
4. preparation method according to claim 3, which is characterized in that the deoxidier is deoxidier, the storage requirement
It is 10 ~ 15 DEG C, relative humidity ＜ 60%.
5. preparation method according to claim 3, which is characterized in that segmentation dehydration be dehydration 1.5 under 0.5Mpa ~
It is dehydrated 1 ~ 2h under 2h, -0.5Mpa, 1.5 ~ 2h is dehydrated under 0.5Mpa.
6. preparation method according to claim 3, which is characterized in that the dehydration hazelnut kernel moisture ＜ 6%.
7. preparation method according to claim 3, which is characterized in that the water proof heating temperature is 40 ~ 45 DEG C.
8. preparation method according to claim 3, which is characterized in that the cooling temperature be 20 DEG C, cooling time 10-
20min。
9. a kind of shredded coconut stuffing chocolate hazelnut as made from claim 3 ~ 8 arbitrary preparation method.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810205800.5A CN108433076A (en) | 2018-03-13 | 2018-03-13 | A kind of shredded coconut stuffing chocolate hazelnut 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 |
| CN201910180420.5A CN109757693A (en) | 2018-03-13 | 2019-03-11 | A kind of more taste hazelnuts and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810205800.5A CN108433076A (en) | 2018-03-13 | 2018-03-13 | A kind of shredded coconut stuffing chocolate hazelnut and preparation method thereof |
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| CN108433076A true CN108433076A (en) | 2018-08-24 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113598343A (en) * | 2021-07-29 | 2021-11-05 | 洽洽食品股份有限公司 | Gas chocolate hyaluronic acid rose nut and processing method thereof |
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2018
- 2018-03-13 CN CN201810205800.5A patent/CN108433076A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113598343A (en) * | 2021-07-29 | 2021-11-05 | 洽洽食品股份有限公司 | Gas chocolate hyaluronic acid rose nut and processing method thereof |
| CN113598343B (en) * | 2021-07-29 | 2023-12-15 | 洽洽食品股份有限公司 | Gas-chocolate rose nut with hyaluronic acid and processing method thereof |
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Application publication date: 20180824 |