CN108497145A - A kind of honey butter hazelnut and preparation method thereof - Google Patents
A kind of honey butter hazelnut and preparation method thereof Download PDFInfo
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- CN108497145A CN108497145A CN201810205029.1A CN201810205029A CN108497145A CN 108497145 A CN108497145 A CN 108497145A CN 201810205029 A CN201810205029 A CN 201810205029A CN 108497145 A CN108497145 A CN 108497145A
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- hazelnut
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- honey
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- 235000007466 Corylus avellana Nutrition 0.000 title claims abstract description 102
- 235000001543 Corylus americana Nutrition 0.000 title claims abstract description 101
- 235000014121 butter Nutrition 0.000 title claims abstract description 28
- 235000012907 honey Nutrition 0.000 title claims abstract description 28
- 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 26
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 26
- 230000011218 segmentation Effects 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 7
- 238000000926 separation method Methods 0.000 claims abstract description 6
- 241000723382 Corylus Species 0.000 claims abstract 22
- 240000007582 Corylus avellana Species 0.000 claims description 80
- 238000000034 method Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000006188 syrup Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- 238000001802 infusion Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 235000021433 fructose syrup Nutrition 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 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
- 238000003756 stirring Methods 0.000 claims description 7
- 239000007789 gas Substances 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
- 235000019197 fats Nutrition 0.000 claims description 4
- 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
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 235000014786 phosphorus Nutrition 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000008595 infiltration Effects 0.000 abstract 1
- 238000001764 infiltration Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000001681 protective effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 14
- 238000007254 oxidation reaction Methods 0.000 description 12
- 150000002978 peroxides Chemical class 0.000 description 11
- 230000003647 oxidation Effects 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
- 238000005259 measurement Methods 0.000 description 6
- 125000001931 aliphatic group Chemical group 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 235000013305 food Nutrition 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
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000007774 longterm 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
- 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
- 230000000694 effects Effects 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
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006870 function Effects 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
- 230000035764 nutrition Effects 0.000 description 1
- 210000001328 optic nerve Anatomy 0.000 description 1
- 239000012466 permeate 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
-
- 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 honey butter hazelnuts and preparation method thereof, after carrying out classification broken shell, separation of hull from kernel to fibert, are selected hazelnut kernel, are sieved, low temperature is segmented dehydration, upper sugar-coat, wrap up in powder, packs joint sealing after cooling.Honey butter hazelnut produced by the present invention is using low temperature segmentation dehydration, by draught head by generation stomata inside hazelnut kernel, not only it is conducive to the infiltration of butter and honey, the nutritional ingredient inside hazelnut kernel can be effectively locked simultaneously, make the sweet mouthfeel of hazelnut kernel mellow, shelf life is obviously prolonged, and 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 honey butter hazelnut and preparation method thereof.
Background technology
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 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, to strengthen immunity, prevents canceration.A large amount of aliphatic acid is also rich 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 fibert based on hazelnut kernel, fibert rice, fibert starch, fibert albumen powder, wherein hazel
Sub- benevolence is the most common type nut snack, and in order to cater to the market demand, common hazelnut kernel is mainly with different mouths on the market
Taste is that attraction is sold, but the hazelnut kernel holding time is short mostly, and is susceptible to rancidity after long-term storage, is helped in addition with it
The hazelnut kernel that his seasoning is reconciled also is susceptible to the case where fibert taste is uneven or delicious and crisp sense declines.This is because hazel
Aliphatic acid in sub- benevolence causes mouthfeel rancid after aoxidizing, and seasoning permeates uneven initiation hazel to hazelnut kernel in process
Sub- benevolence mouthfeel is bad.
Based on above-mentioned analysis, a kind of sweet mouthfeel is mellow, can store for a long time after hazelnut kernel mouthfeel it is uniform, do not occur rancid
Taste, and protein and the impregnable honey butter hazelnut of aliphatic acid are urgent needs in industry during storage.
Invention content
It in view of above-mentioned deficiency, can be stored for a long time the present invention provides a kind of, ensure that hazelnut kernel mouthfeel is uniform, do not occur rancid
Taste, and protein and the impregnable honey butter 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 what summary obtained, and the honey butter hazelnut that each component dosage is prepared within the scope of following weight is still
There is not rancidity, and protein and the impregnable advantage of aliphatic acid during storage in right storage uniform with mouthfeel, long-term.
A kind of honey butter hazelnut, the raw material of following weight are made：100 parts of hazelnut kernel, 5-10 parts of butter, honey
5-15 parts, 15-25 parts of fructose syrup .14-0.36 parts of phosphatidase 0,5-15 parts of frosting.
Further, which is made of the raw material of following weight：100 parts of hazelnut kernel, 7.5 parts of butter, bee
10 parts of honey, 20 parts of fructose syrup .25 parts of phosphatidase 0,10 parts of frosting.
A kind of preparation method of honey butter 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：The syrup endured heating infusion is then poured into hazelnut kernel in spice pot until moisture evaporating completely,
It after being heated to 70 DEG C, is stirred after pouring into syrup rapidly, 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 is uniformly sprinkled in hazelnut kernel surface；
（5）Cooling packing：After hazelnut kernel cooling, Deoxygen Packaging or gas flush packaging.
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 steam drying box low temperature dewatering is 50 ~ 60 DEG C.
Further, the syrup is made of butter, honey, fructose syrup, phosphatide through sugar-cooker heating.
Further, the syrup heating infusion temperature is 138-142 DEG C.
Further, the Deoxygen Packaging is that deoxidier is added, and the gas flush packaging is the nitrogen or two for being filled with 90% or more
Carbon oxide gas.
Further, the heating and temperature control is stirred evenly at 105 ~ 107 DEG C.
The beneficial effects of the present invention are：
1, the present invention uses low temperature segmentation dehydration, after plus-minus presses alternate treatment, allows hazelnut kernel inside to generate by air pressure change
A large amount of stomatas, flavoring substance can diffuse to inside hazelnut kernel rapidly, be more easy to tasty, while the mouthfeel of hazelnut kernel is evenly.
2, 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 directly compared with antioxidant is added on surface with tradition.
3, honey and butter has been selected to be seasoned in honey butter hazelnut provided by the invention, sweet mouthfeel is mellow, increases
The delicious and crisp of fibert and edible enjoyment are added.
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 honey butter 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 to be dehydrated 1.5h under 0.5Mpa, and 2h is dehydrated under -0.5Mpa, 1.5h is dehydrated under 0.5Mpa, must be dehydrated hazel
Sub- benevolence；
（3）Molten sugar：Quantitative butter 7.5kg, honey 10kg, fructose syrup 20kg, phosphatidase 0 .25kg are weighed as required, are put into and are endured
Sugared machine, heating and temperature control are stirred evenly at 106 DEG C；
（4）Infusion：Continue to heat, temperature is controlled at 140 DEG C, and process is kept stirring, infusion to moisture evaporation；
（5）Icing：Hazelnut kernel is put into spice pot, and after being heated to 70 DEG C, well-done syrup is endured in addition, rapid to stir, and makes fibert
The uniform " such beef, such Broth " in benevolence surface；
（6）Wrap up in powder：Sugar-coat hazelnut kernel is pulled out, 10kg frostings 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 honey butter 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 to be dehydrated 1.5h under 0.5Mpa, and 1h is dehydrated under -0.5Mpa, 1.5h is dehydrated under 0.5Mpa, must be dehydrated
Hazelnut kernel；
（3）Molten sugar：Butter 5kg, 5 kg of honey, 15 kg of fructose syrup, phosphatidase 0 .14 kg are weighed as required, are put into sugar-cooker,
Heating and temperature control is stirred evenly at 105 DEG C；
（4）Infusion：Continue to heat, temperature is controlled at 138 DEG C, and process is kept stirring, infusion to moisture evaporation；
（5）Icing：Hazelnut kernel is put into spice pot, and after being heated to 70 DEG C, well-done syrup is endured in addition, rapid to stir, and makes fibert
The uniform " such beef, such Broth " in benevolence surface；
（6）Wrap up in powder：Sugar-coat hazelnut kernel is pulled out, frosting 5kg is 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 honey butter 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 to be dehydrated 2h under 0.5Mpa, and 2h is dehydrated under -0.5Mpa, 2h is dehydrated under 0.5Mpa, obtains dehydration fibert
Benevolence；
（3）Molten sugar：Quantitative butter 10kg, honey 15kg, fructose syrup 25kg, phosphatidase 0 .36kg are weighed as required, are put into and are endured
Sugared machine, heating and temperature control are stirred evenly at 107 DEG C；
（4）Infusion：Continue to heat, temperature is controlled at 142 DEG C, and process is kept stirring, infusion to moisture evaporation；
（5）Icing：Hazelnut kernel is put into spice pot, and after being heated to 70 DEG C, well-done syrup is endured in addition, rapid to stir, and makes fibert
The uniform " such beef, such Broth " in benevolence surface；
（6）Wrap up in powder：Sugar-coat hazelnut kernel is pulled out, frosting 15kg is 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, which is only changed to 0.5Mpa at 55 DEG C, is dehydrated 6h.
Oxidation test
Oxidation test is forced to judge embodiment 1 ~ 3, the storage time of 1 hazelnut kernel of comparative example 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 measurement of peroxide value uses GB/T5538-2005 methods；The measurement of acid value uses GB/T5530-2005 methods；Carbonyl
The measurement of valence 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 measurement hazelnut kernels, 20d
Evaluate hazelnut kernel.
3. results and discussion
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 addition and the sample for not adding antioxidant
At 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 forcing oxidization time 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 of 60 DEG C, 20d oxidation, the peroxide value of 1 sample of comparative example, acid value, carbonyl value are equal
Significantly increase；The peroxide value of 1 ~ 3 sample of embodiment, acid value, carbonyl value increase slowly, wherein the peroxide value liter of embodiment 1
High-amplitude is minimum.Therefore low temperature segmentation dehydration can effectively extend the hazelnut shelf-life, prevent the fat in hazelnut and albumen
There is rancid, Kazakhstan lip reflex by oxidation in matter, ensure that the organoleptic quality of hazelnut.
Claims (10)
1. a kind of honey butter hazelnut, which is characterized in that the hazelnut is made of the raw material of following weight：Hazelnut kernel 100
Part, 5-10 parts of butter, 5-15 parts of honey, 15-25 parts of fructose syrup .14-0.36 parts of phosphatidase 0,5-15 parts of frosting.
2. hazelnut according to claim 1, which is characterized in that the hazelnut is made of the raw material of following weight：Hazel
100 parts of sub- benevolence, 7.5 parts of butter, 10 parts of honey, 20 parts of fructose syrup .25 parts of phosphatidase 0,10 parts of frosting.
3. a kind of preparation method of honey butter hazelnut according to claim 1 or 2, which is characterized in that this method includes
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：The syrup endured heating infusion is then poured into hazelnut kernel in spice pot until moisture evaporating completely,
It after being heated to 70 DEG C, is stirred after pouring into syrup rapidly, 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 is 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 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.
5. preparation method according to claim 3, which is characterized in that the steam drying box low temperature dewatering is 50 ~ 60 DEG C.
6. preparation method according to claim 3, which is characterized in that the syrup is by butter, honey, fructose syrup, phosphorus
Fat is made through sugar-cooker heating.
7. preparation method according to claim 3, which is characterized in that the syrup heating infusion temperature is 138-142 DEG C.
8. preparation method according to claim 3, which is characterized in that the Deoxygen Packaging is that deoxidier is added, described to fill
Gas is packaged as being filled with 90% or more nitrogen or carbon dioxide gas.
9. preparation method according to claim 6, which is characterized in that the heating and temperature control is at 105 ~ 107 DEG C, stirring
Uniformly.
10. a kind of honey butter hazelnut as made from claim 3 ~ 9 any means.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810205029.1A CN108497145A (en) | 2018-03-13 | 2018-03-13 | A kind of honey butter 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 |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810205029.1A CN108497145A (en) | 2018-03-13 | 2018-03-13 | A kind of honey butter hazelnut and preparation method thereof |
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| CN108497145A true CN108497145A (en) | 2018-09-07 |
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ID=63377568
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| CN201810205029.1A Withdrawn CN108497145A (en) | 2018-03-13 | 2018-03-13 | A kind of honey butter hazelnut and preparation method thereof |
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| Country | Link |
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2018
- 2018-03-13 CN CN201810205029.1A patent/CN108497145A/en not_active Withdrawn
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