CN108477577A - 混合坚果罐头及其制作工艺 - Google Patents
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Abstract
本发明公开了一种混合坚果罐头，由以下组分按重量份数配比制成：混合坚果500‑600份、木糖醇20‑30份、盐5‑7份、味精3‑5份、色拉油5‑7份、枸杞20‑30份、陈皮5‑7份、甘草3‑4份、豆蔻2‑3份、花椒1‑2份、奶油25‑30份、五香粉2‑3份、干姜3‑5份、草果2‑4份、纯净水适量。本发明罐头不添加任何化学成分，通过高温蒸气以及真空密封达到延长食品保鲜期的目的；通过添加枸杞、陈皮和甘草，丰富了罐头的营养，解决吃多坚果易上火的问题，还具有清热解毒、益气生津的功效；且营养丰富，食用方便，适合大部分人群食用。
Description
技术领域
本发明涉及罐头加工领域，具体是一种混合坚果罐头及其制作工艺。
背景技术
罐头食品是指罐装、密封后经热力杀菌达到商业无菌从而延长保质期的一类食品。除了肉类罐头需要加硝酸盐等防腐剂、蔬菜类罐头需要添加任何防腐剂外，其他种类的大部分罐头无需添加任何防腐剂。罐头具有方便性、即食性、营养性和安全性等特点。种类包括禽肉类、水产类、水果类、蔬菜类、果酱类、食用菌类、豆制品类等。
坚果又称壳果，多为植物种子的子叶或胚乳，营养价值很高。坚果中分别含有蛋白质36.0%、脂肪58.8%、碳水化合物72.6%，还含有维生素（维生素B、E 等）、微量元素（磷、钙、锌、铁）、膳食纤维等。另外，其中还含有单、多不饱和脂肪酸，包括亚麻酸、亚油酸等人体的必需脂肪酸。坚果可以清除体内自由基，降低妇女发生2 型糖尿病的危险，降低心脏性猝死率，调节血脂，提高视力，补脑益智。因此，吃坚果对改善脑部营养很有益处，特别适合孕妇和儿童食用。
发明内容
本发明的目的是提供一种混合坚果罐头，该罐头营养丰富，具有独有特别的香气，从而提高食用者的食欲。
为实现上述目的，本发明的技术方案为：
一种混合坚果罐头，主要由以下组分按重量份数配比制成：
混合坚果500-600份、木糖醇20-30份、盐5-7份、味精3-5份、色拉油5-7份、枸杞20-30份、陈皮5-7份、甘草3-4份、豆蔻2-3份、花椒1-2份、奶油25-30份、五香粉2-3份、干姜3-5份、草果2-4份、纯净水适量。
进一步地，一种混合坚果罐头，主要由以下组分按重量份数配比制成：
混合坚果500份、木糖醇20份、盐5份、味精3份、色拉油5份、枸杞20份、陈皮5份、甘草3份、豆蔻2份、花椒1份、奶油25份、五香粉2份、干姜3份、草果2份、纯净水适量。
进一步地，一种混合坚果罐头，主要由以下组分按重量份数配比制成：
混合坚果550份、木糖醇25份、盐6份、味精4份、色拉油6份、枸杞25份、陈皮6份、甘草3.5份、豆蔻2.5份、花椒1.5份、奶油28份、五香粉2.5份、干姜4份、草果3份、纯净水适量。
进一步地，一种混合坚果罐头，主要由以下组分按重量份数配比制成：
混合坚果600份、木糖醇30份、盐7份、味精5份、色拉油7份、枸杞30份、陈皮7份、甘草4份、豆蔻3份、花椒2份、奶油30份、五香粉3份、干姜5份、草果4份、纯净水适量。
所述混合坚果，包括杏仁、腰果、核桃、榛子、松子、板栗、开心果、花生、葵瓜子、西瓜子中的任意四种或四种以上。
上述混合坚果罐头的制作工艺，包括如下步骤：
（1）选取无虫害的优质坚果，去壳，倒入搅碎机中搅碎，备用；
（2）将搅碎的坚果进入温度为80-100℃的蒸汽炉中蒸煮8-12min，备用；
（3）将木糖醇、盐、味精、色拉油、枸杞、陈皮、甘草、豆蔻、花椒、奶油、五香粉、干姜、草果和纯净水放入锅中熬煮30-40min，过滤去渣，制得调味液，备用；
（4）将步骤（2）所得坚果放入炒锅中，加入步骤（3）所得调味液，炒制温度200-220℃，时间为5-9min；
（5）将炒制后的坚果放入所述调味液浸泡8-10min，沥干，再次放入炒锅中继续炒制，炒制温度280-300℃，时间为5-7min；
（6）冷却后装罐、真空密封、杀菌，即得产品。
步骤（6）所述真空包装的压强为0.05-0.07MPa。
步骤（6）所述杀菌是在温度为90-100℃的条件下杀菌5-7min。
本发明的优点在于：本发明罐头不添加任何化学成分，通过高温蒸气以及真空密封达到延长食品保鲜期的目的；坚果类食物中含有大量的不饱和脂肪酸，还含有15-20%的优质蛋白质、十几种重要的氨基酸、维生素B1、B2、B6，维生素E及钙、磷、铁、锌等的含量也较高；通过添加枸杞、陈皮和甘草，丰富了罐头的营养，解决吃多坚果易上火的问题，还具有清热解毒、益气生津的功效；且营养丰富，食用方便，适合大部分人群食用。
具体实施方式
以下结合具体实施例对本发明作进一步说明，但本发明的保护范围不限于以下实施例。
实施例1
一种混合坚果罐头，主要由以下组分按重量份数配比制成：
混合坚果500份、木糖醇20份、盐5份、味精3份、色拉油5份、枸杞20份、陈皮5份、甘草3份、豆蔻2份、花椒1份、奶油25份、五香粉2份、干姜3份、草果2份、纯净水适量。
所述混合坚果，包括杏仁、腰果、核桃、榛子、花生、葵瓜子、西瓜子。
上述混合坚果罐头的制作工艺，包括如下步骤：
（1）选取无虫害的优质坚果，去壳，倒入搅碎机中搅碎，备用；
（2）将搅碎的坚果进入温度为80℃的蒸汽炉中蒸煮8min，备用；
（3）将木糖醇、盐、味精、色拉油、枸杞、陈皮、甘草、豆蔻、花椒、奶油、五香粉、干姜、草果和纯净水放入锅中熬煮30min，过滤去渣，制得调味液，备用；
（4）将步骤（2）所得坚果放入炒锅中，加入步骤（3）所得调味液，炒制温度200℃，时间为5min；
（5）将炒制后的坚果放入所述调味液浸泡8min，沥干，再次放入炒锅中继续炒制，炒制温度280℃，时间为5min；
（6）冷却后装罐、真空密封、杀菌，即得产品。
步骤（6）所述真空包装的压强为0.05MPa。
步骤（6）所述杀菌是在温度为90℃的条件下杀菌5min。
实施例2
一种混合坚果罐头，主要由以下组分按重量份数配比制成：
混合坚果550份、木糖醇25份、盐6份、味精4份、色拉油6份、枸杞25份、陈皮6份、甘草3.5份、豆蔻2.5份、花椒1.5份、奶油28份、五香粉2.5份、干姜4份、草果3份、纯净水适量。
所述混合坚果，包括核桃、榛子、松子、开心果、葵瓜子、西瓜子。
上述混合坚果罐头的制作工艺，包括如下步骤：
（1）选取无虫害的优质坚果，去壳，倒入搅碎机中搅碎，备用；
（2）将搅碎的坚果进入温度为90℃的蒸汽炉中蒸煮10min，备用；
（3）将木糖醇、盐、味精、色拉油、枸杞、陈皮、甘草、豆蔻、花椒、奶油、五香粉、干姜、草果和纯净水放入锅中熬煮35min，过滤去渣，制得调味液，备用；
（4）将步骤（2）所得坚果放入炒锅中，加入步骤（3）所得调味液，炒制温度210℃，时间为7min；
（5）将炒制后的坚果放入所述调味液浸泡9min，沥干，再次放入炒锅中继续炒制，炒制温度290℃，时间为6min；
（6）冷却后装罐、真空密封、杀菌，即得产品。
步骤（6）所述真空包装的压强为0.06MPa。
步骤（6）所述杀菌是在温度为95℃的条件下杀菌6min。
实施例3
一种混合坚果罐头，主要由以下组分按重量份数配比制成：
混合坚果600份、木糖醇30份、盐7份、味精5份、色拉油7份、枸杞30份、陈皮7份、甘草4份、豆蔻3份、花椒2份、奶油30份、五香粉3份、干姜5份、草果4份、纯净水适量。
所述混合坚果，包括腰果、核桃、松子、板栗、开心果、花生、葵瓜子。
上述混合坚果罐头的制作工艺，包括如下步骤：
（1）选取无虫害的优质坚果，去壳，倒入搅碎机中搅碎，备用；
（2）将搅碎的坚果进入温度为100℃的蒸汽炉中蒸煮12min，备用；
（3）将木糖醇、盐、味精、色拉油、枸杞、陈皮、甘草、豆蔻、花椒、奶油、五香粉、干姜、草果和纯净水放入锅中熬煮40min，过滤去渣，制得调味液，备用；
（4）将步骤（2）所得坚果放入炒锅中，加入步骤（3）所得调味液，炒制温度220℃，时间为9min；
（5）将炒制后的坚果放入所述调味液浸泡10min，沥干，再次放入炒锅中继续炒制，炒制温度300℃，时间为7min；
（6）冷却后装罐、真空密封、杀菌，即得产品。
步骤（6）所述真空包装的压强为0.07MPa。
步骤（6）所述杀菌是在温度为100℃的条件下杀菌7min。
以上实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述实施例对本发明进行了详细的说明，本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换；而这些修改或者替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (8)
1.一种混合坚果罐头，其特征是：主要由以下组分按重量份数配比制成：
混合坚果500-600份、木糖醇20-30份、盐5-7份、味精3-5份、色拉油5-7份、枸杞20-30份、陈皮5-7份、甘草3-4份、豆蔻2-3份、花椒1-2份、奶油25-30份、五香粉2-3份、干姜3-5份、草果2-4份、纯净水适量。
2.根据权利要求1所述的混合坚果罐头，其特征是：主要由以下组分按重量份数配比制成：
混合坚果500份、木糖醇20份、盐5份、味精3份、色拉油5份、枸杞20份、陈皮5份、甘草3份、豆蔻2份、花椒1份、奶油25份、五香粉2份、干姜3份、草果2份、纯净水适量。
3.根据权利要求1所述的混合坚果罐头，其特征是：主要由以下组分按重量份数配比制成：
混合坚果550份、木糖醇25份、盐6份、味精4份、色拉油6份、枸杞25份、陈皮6份、甘草3.5份、豆蔻2.5份、花椒1.5份、奶油28份、五香粉2.5份、干姜4份、草果3份、纯净水适量。
4.根据权利要求1所述的混合坚果罐头，其特征是：主要由以下组分按重量份数配比制成：
混合坚果600份、木糖醇30份、盐7份、味精5份、色拉油7份、枸杞30份、陈皮7份、甘草4份、豆蔻3份、花椒2份、奶油30份、五香粉3份、干姜5份、草果4份、纯净水适量。
5.根据权利要求1所述的混合坚果罐头，其特征是：所述混合坚果，包括杏仁、腰果、核桃、榛子、松子、板栗、开心果、花生、葵瓜子、西瓜子中的任意四种或四种以上。
6.一种混合坚果罐头的制作工艺，其特征是：包括如下步骤：
（1）选取无虫害的优质坚果，去壳，倒入搅碎机中搅碎，备用；
（2）将搅碎的坚果进入温度为80-100℃的蒸汽炉中蒸煮8-12min，备用；
（3）将木糖醇、盐、味精、色拉油、枸杞、陈皮、甘草、豆蔻、花椒、奶油、五香粉、干姜、草果和纯净水放入锅中熬煮30-40min，过滤去渣，制得调味液，备用；
（4）将步骤（2）所得坚果放入炒锅中，加入步骤（3）所得调味液，炒制温度200-220℃，时间为5-9min；
（5）将炒制后的坚果放入所述调味液浸泡8-10min，沥干，再次放入炒锅中继续炒制，炒制温度280-300℃，时间为5-7min；
（6）冷却后装罐、真空密封、杀菌，即得产品。
7.根据权利要求6所述的混合坚果罐头的制作工艺，其特征是：步骤（6）所述真空包装的压强为0.05-0.07MPa。
8.根据权利要求6所述的混合坚果罐头的制作工艺，其特征是：步骤（6）所述杀菌是在温度为90-100℃的条件下杀菌5-7min。
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| CN112753987A (zh) * | 2021-03-01 | 2021-05-07 | 安徽天美食品有限公司 | 一种添加美拉德风味肽制作低盐休闲树坚果的方法 |
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| CN107927681A (zh) * | 2017-11-14 | 2018-04-20 | 广西博白县乾福真家庭农场 | 坚果的加工方法 |
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| GB429839A (en) * | 1933-12-07 | 1935-06-07 | Food Machinery M & P Ltd | Improvements in cookers and coolers for canned goods |
| CN103829290A (zh) * | 2012-11-26 | 2014-06-04 | 张树林 | 坚果罐头加工工艺 |
| CN106136180A (zh) * | 2016-06-21 | 2016-11-23 | 安徽友源食品有限公司 | 一种板栗罐头的制造方法 |
| CN207220082U (zh) * | 2017-05-08 | 2018-04-13 | 松阳县成东炒货厂 | 一种瓜子食品蒸汽蒸煮装置 |
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