CN108703341B - Preparation method of mixed nut dried fruit preserves and mixed nut dried fruit preserves - Google Patents

Preparation method of mixed nut dried fruit preserves and mixed nut dried fruit preserves Download PDF

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CN108703341B
CN108703341B CN201810393393.5A CN201810393393A CN108703341B CN 108703341 B CN108703341 B CN 108703341B CN 201810393393 A CN201810393393 A CN 201810393393A CN 108703341 B CN108703341 B CN 108703341B
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dried
fruit
kernel
almond
kernels
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CN108703341A (en
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陈涛
崔之会
张骁
汪英
齐路路
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QIAQIA FOOD CO LTD
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QIAQIA FOOD CO LTD
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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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • 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

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  • Chemical & Material Sciences (AREA)
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  • Food Science & Technology (AREA)
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  • Inorganic Chemistry (AREA)
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  • Confectionery (AREA)
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Abstract

The invention discloses a preparation method of a mixed nut and fruit preserved fruit, belonging to the field of food processing. The invention provides a preparation method of a mixed nut dried fruit preserves, aiming at the problem that the acid value and the peroxide value of the product are increased in the storage process after the existing nuts are mixed with the dried fruit. According to the invention, the almond, the cashew nut and the walnut kernel are dried at 80-85 ℃ for 3.5-4h, so that the acid value and the peroxide value are controlled, and the product is not easy to rancid. The invention also provides the mixed nut dried fruit preserves.

Description

Preparation method of mixed nut dried fruit preserves and mixed nut dried fruit preserves
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of a mixed nut dried fruit preserved fruit and the mixed nut dried fruit preserved fruit.
Background
With the continuous improvement of the living standard of people, more and more people advocate food which is rich in nutrition, delicious and healthy. Nut seeds are rich in fats, carbohydrates, proteins, various vitamins and minerals, and rich in dietary fiber. Meanwhile, nut seeds not only have complete nutrient varieties, but also contain a plurality of functional components such as essential fatty acid, phospholipid, trace elements, polyphenol, flavone and the like, and have various efficacies of invigorating stomach, enriching blood, moistening lung, tonifying kidney, nourishing brain, delaying senility, preventing cardiovascular and cerebrovascular diseases and the like. Under the trend of food consumption upgrade, the rapidly developing nut industry in the last two years has started a new revolution, a single nut product cannot meet the demand of market diversification, and consumers begin to pay more attention to the quality and nutrition of the product.
Chinese patent, application No. CN201610195025.0, publication No. CN105942399A, discloses a mixed nut which is prepared from the following raw materials in parts by weight: 10-15 parts of almond kernel, 30-35 parts of cashew nut, 20-25 parts of cranberry, 10-15 parts of diced pawpaw, 5-10 parts of pecan kernel, 15-20 parts of white granulated sugar, 0.3-0.5 part of red wine, 0.1-0.3 part of sunflower seed oil, 0.1-0.2 part of salt, 0.05-0.15 part of honey, 0.05-0.1 part of edible essence, 0.001-0.002 part of sodium metabisulfite and a proper amount of water. The nut and the dried fruit are pickled, dried, cooled, sprayed with fragrance and mixed to obtain the mixed nut. After the nuts and the dried fruits are mixed, the acid value and the peroxide value of the product are increased in the storage process, so that the taste of the mixed nuts is changed, and the quality of the product is seriously reduced.
Disclosure of Invention
1. Problems to be solved
The invention provides a preparation method of a mixed nut dried fruit preserves, aiming at the problem that the acid value and the peroxide value of the product are increased in the storage process after the existing nuts are mixed with the dried fruit. According to the invention, the almond, the cashew nut and the walnut kernel are dried at 80-85 ℃ for 3.5-4h, so that the acid value and the peroxide value are controlled, and the product is not easy to rancid. The invention also provides the mixed nut dried fruit preserves.
2. Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions.
The preparation method of the mixed nut fruit preserved fruit comprises the following steps:
(1) cleaning: respectively washing semen Armeniacae amarum and fructus Anacardii with water, and washing semen Juglandis;
(2) and (3) low-temperature baking: drying the cleaned almond, cashew nut and walnut kernel at 80-85 deg.C for 3.5-4h to obtain dried almond, dried cashew nut and dried walnut kernel;
(3) preparing dried preserved fruit: putting the dried cranberries and the dried blueberries into sugar liquor for pickling, taking out, coating sunflower seed oil, taking out, and drying to obtain dried preserved fruits;
(4) mixing and packaging: mixing the raisin, the red date slices, the hazelnut kernels, the dried almond kernels, the dried cashew kernels, the dried walnut kernels and the preserved fruits in a dry way, and bagging to obtain the mixed nut and fruit preserved fruits.
Preferably, the conditions for washing the almond and the cashew kernel in the step (1) by water are as follows: cleaning in a cleaning pot, wherein the rotating speed of the cleaning pot is 50-60r/min, the cleaning time is 1.5-2min, and the method for cleaning the walnut kernels comprises the following steps: soaking in water solution containing 0.2% citric acid and 0.5% edible salt, and cleaning with water in a cleaning pot at rotation speed of 50-60r/min for 1.5-2 min.
Preferably, the moisture content of the almond kernels, the cashew kernels and the walnut kernels dried in the step (2) is controlled to be 2% -3%.
Preferably, the total weight of the cranberry stem, the blueberry stem, the sugar solution and the sunflower seed oil in the step (3) is X, wherein the weight of the sugar solution is 0.25X, the weight of the sunflower seed oil is 0.001X, the total weight of the cranberry stem and the blueberry stem is 0.749X, the sugar solution is obtained by decocting white granulated sugar, and the pickling time in the step (3) is 24-72 hours.
Preferably, the drying temperature in the step (3) is 55-65 ℃, and the drying time is 10-15 h.
Preferably, the packaging process in the step (4) is filled with nitrogen, and the oxygen content in the packaging bag is controlled to be lower than 0.1%.
Preferably, the moisture content of the dried preserved fruit prepared in the step (3) is controlled to be 10-12%.
Preferably, the dried cranberries in step (3) are whole dried cranberries.
Preferably, the moisture content of the red date slices in the step (4) is controlled to be 10-12%.
The mixed nut dried fruit preserves are prepared by any one of the preparation methods of the mixed nut dried fruit preserves.
3. Advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the preparation method, almond kernels, cashew kernels and walnut kernels are baked for 3.5-4 hours at 80-85 ℃ and dried, and the three nuts are baked at the temperature range, so that the fragrance of the nuts is excessive, the taste is crisp, the quality guarantee period is long, rancidity is not easy, the fragrance of the nuts is difficult to fully release when the temperature is lower than 80 ℃, the acid value and the peroxide value of the nuts are higher when the temperature is higher than 85 ℃, the acid value range of the prior art is 0.05-0.06, the peroxide value range is 0.08-0.1, the acid value range after drying is 0.01-0.03, the peroxide value range is 0.01-0.05, and rancidity is not easy;
(2) in the preparation method, the astringency of the walnut kernel can be reduced by soaking the walnut kernel in the aqueous solution of 0.2 percent of citric acid and 0.5 percent of edible salt;
(3) in the preparation method, the moisture of the dried almond, the dried cashew nut and the dried walnut kernel is controlled to be 2-3 percent, the acid value and the peroxide value of the product are further controlled, the shelf life of the mixed nut fruit preserved fruit is as long as 8 months, the acid value range of the product is still in the range of 0.01-0.03 after 8 months, and the peroxide value is in the range of 0.01-0.05;
(4) in the preparation method of the invention, the drying temperature in the step (3) is 55-65 ℃, and the drying time is 10-15 h. When the temperature is higher than 65 ℃, the dried cranberries and the dried blueberries are easy to be baked, and when the temperature is lower than 55 ℃, the dried cranberries and the dried blueberries are difficult to be baked;
(5) in the preparation method, the moisture of the dried preserved fruits in the step (3) is controlled to be 10-12%, if the moisture is less than 10%, the mouth feel of the dried cranberries and the dried blueberries is hard, and if the moisture is more than 12%, the moisture in the dried cranberries and the dried blueberries is easy to migrate into the nuts, so that the nuts are not crisp;
(6) in the preparation method, the whole-grain dried cranberries are adopted in the step (3), so that sugar soaking is less, the taste is fresh, and the whole-grain cranberries have no cuts and are not adhered; in the prior art, sliced dried cranberries are adopted, no peel exists at the cut surfaces, so that the cranberries are adhered and agglomerated, and meanwhile, cranberry juice flows outwards during slicing, so that nutritional ingredients are lost;
(7) in the preparation method, the moisture of the red date slices is controlled to be 10-12%, the mouthfeel is soft and moderate, the moisture of other components in other mixed nuts is prevented from migrating into the red date slices, the moisture of the red date slices in the prior art is less than 6%, and when the red date slices with the moisture of less than 6% are adopted, the moisture of other components in the mixed nuts migrates into the red date slices, so that the moisture of the red date slices rises to 8-9%, the mouthfeel is stiff, and the red date slices are neither crisp nor soft;
(8) in the preparation method, in the step (4), nitrogen is filled, the oxygen content is controlled to be lower than 0.1%, and the quality guarantee period is further prolonged.
Detailed Description
The invention is further described with reference to specific examples.
Example 1
A preparation method of a mixed nut fruit preserved fruit comprises the following steps:
(1) cleaning of
Cleaning almond kernels and cashew kernels: respectively putting almond kernels and cashew kernels into a cleaning pot, and cleaning with water at the rotation speed of 50r/min for 1.5-2 min;
walnut kernel cleaning: soaking semen Juglandis in water solution containing 0.2% citric acid and 0.5% edible salt for 2-3min, and cleaning with water in cleaning pot at rotation speed of 50r/min for 1.5-2 min. Thus, the astringent taste of the walnut kernel can be removed.
(2) Low temperature baking
Drying the cleaned almond, cashew nut and walnut kernel at 80 ℃, and drying for 3.5h to obtain the dried almond, cashew nut and walnut kernel. Drying semen Persicae with water content of 2%, fructus Anacardii with water content of 3%, and semen Juglandis with water content of 2%, drying, and cooling to below 37 deg.C;
(3) preparation of dried sweetmeat
Putting the dried cranberries and the dried blueberries into a sugar solution for pickling for 24 hours, taking out, smearing sunflower seed oil, taking out, drying at 55 ℃, and drying for 10 hours to obtain dried preserves.
Wherein, the water content of the dried cranberries is 10 percent, and the water content of the dried blueberries is 10 percent;
wherein the sugar solution is obtained by decocting white granulated sugar, the total weight of the cranberry stem, the blueberry stem, the sugar solution and the sunflower seed oil is X, the weight of the sugar solution is 0.25X, the weight of the sunflower seed oil is 0.001X, and the total weight of the cranberry stem and the blueberry stem is 0.749X.
Through pickling and oiling, the water in the cranberry dried meat and the blueberry dried meat is further locked and does not migrate into the nut meat, so that the crisp taste of the nut meat is kept.
As a further optimization of the embodiment, the total weight of the cranberry stem, the blueberry stem, the sugar solution and the sunflower seed oil is 10kg, the white granulated sugar is 2.5kg, the weight of the cranberry stem and the blueberry stem is 7.49kg, and the weight of the sunflower seed oil is 0.01 kg;
(4) mixing and packaging
Mixing dried fructus Vitis Viniferae, fructus Jujubae slice, semen Coryli Heterophyllae, dried semen Persicae, dried fructus Anacardii kernel, dried semen Juglandis and preserved fruit, packaging with aluminum foil packaging bag, adding desiccant and oxygen absorbent, and charging nitrogen to obtain the mixed nut fruit preserved fruit. The oxygen content in the package is below 0.1% by oxygen measuring instrument.
As a further preference of this embodiment, the moisture content of the dried fruit preserves after drying is controlled to be 10-12%, if the moisture content is less than 10%, the taste of the dried cranberries and the dried blueberries is hard, and if the moisture content is higher than 12%, the moisture content in the dried cranberries and the dried blueberries is easy to migrate into the nuts, so that the nuts are not crisp;
as a further preference of this embodiment, the whole cranberry is dried cranberry, which has less sugar soaking, fresh mouthfeel, no cut and no adhesion; in the prior art, sliced dried cranberries are adopted, no peel exists at the cut surfaces, so that the cranberries are adhered and agglomerated, and meanwhile, cranberry juice flows outwards during slicing, so that nutritional ingredients are lost;
as a further preference of this embodiment, the moisture content of the red date tablet is controlled to be 10-12%, the taste is soft and moderate, and the moisture content of other components in other mixed nuts is prevented from migrating into the red date tablet, the moisture content of the red date tablet in the prior art is less than 6%, when the red date tablet with the moisture content of less than 6% is adopted, the moisture content of other components in the mixed nuts migrates into the red date tablet, which causes the moisture content of the red date tablet to rise to 8-9%, the taste is stiff and neither crisp nor soft, and the results of this preferred embodiment assess that:
in the preferred embodiment, the nuts in the obtained product are fragrant and crisp, the water content of the red date slices is controlled within the range of 10-12%, the red date slices are soft and moderate in taste, and the whole cranberry is dried, so that the sugar soaking is less, the taste is fresh, the whole cranberry is not cut, the whole cranberry is not adhered to other components of the product, the shelf life is 8 months, and the whole cranberry is not easy to rancid. The acid value of the product is still in the range of 0.01-0.03 after 8 months, and the peroxide value is in the range of 0.01-0.05. The nuts of the preferred embodiment include hazelnut kernels, almond kernels, cashew kernels and walnut kernels.
The drying agent of the preferred embodiment can be one or the combination of lime, activated carbon, montmorillonite, silica gel, iron powder and the like, and the oxygen absorbent can be one or the combination of tea polyphenol, butyl hydroxy anisole and the like;
as further optimization of this embodiment, the following relevant raw materials are preferably weighed in parts by weight:
weighing 5.5g of almond kernel, 4.5g of cashew kernel, 4.3g of cranberry, 1.5g of dried blueberry, 4g of walnut kernel, 2g of raisin, 2.5g of red date slice and 1.7g of hazelnut kernel;
the cashew nut or almond of this embodiment can also be replaced by other nuts, such as almonds, pistachios, shelled melon seeds, etc., and similar effects can be achieved.
As a further optimization of this embodiment, in this implementation, the following relevant raw materials are preferably weighed in parts by weight:
5 almond kernels (about 5.5g), cashew kernels 4.5g, walnut kernels 4g, hazelnut kernels 2 (about 1.7g), dried blueberries 2 (about 1.5g), red date slices 2.5g, dried cranberries 4.3g and dried grapes 2g to supplement 26 g.
In the preferred technical scheme, almond kernels are adopted to replace almond kernels.
Through the relevant cooperation of the nuts and the dried fruits, the sour and sweet taste of the dried fruits neutralizes the dry taste of the nuts, so that the taste of the product is not single. When the preserved fruit is packaged, each bag is preferably 26g, in the preferred technical scheme, the preserved fruit contains about 10 g of nuts, the mixture ratio accords with the dietary guidelines of Chinese residents, the nuts mainly supplement unsaturated fatty acids, proteins, trace elements and the like required by human bodies, and the preserved fruit is mainly supplemented with vitamins, antioxidants and the like required by human bodies, so that the nutrition is more comprehensive and balanced. The health-care food is unique and rich in trace elements such as vitamin E, magnesium, iron, zinc and the like, can effectively protect the heart, moisten the skin, beautify the face, warm the liver, nourish the brain, delay aging, reduce blood fat and cholesterol, and help people balance the nutrition required by people every day, and is an rare natural health-care choice.
Example 2
A preparation method of a mixed nut fruit preserved fruit comprises the following steps:
(1) cleaning of
Cleaning almond kernels and cashew kernels: respectively putting almond kernels and cashew kernels into a cleaning pot, and cleaning with water at the rotation speed of 60r/min for 1.5-2 min;
walnut kernel cleaning: soaking semen Juglandis in water solution containing 0.2% citric acid and 0.5% edible salt for 2-3min, and cleaning with water in cleaning pot at 60r/min for 1.5-2 min. Thus, the astringent taste of the walnut kernel can be removed.
(2) Low temperature baking
Drying the cleaned almond, cashew nut and walnut kernel at 85 deg.C for 4h to obtain the dried almond, cashew nut and walnut kernel. Drying semen Persicae with water content of 3%, fructus Anacardii with water content of 2%, and semen Juglandis with water content of 3%, drying, and cooling to below 37 deg.C;
(3) preparation of dried sweetmeat
Putting the dried cranberries and the dried blueberries into a sugar solution for pickling for 72h, taking out, coating sunflower seed oil, taking out, drying at 65 ℃, and drying for 15h to obtain dried preserves.
Wherein the moisture of the dried cranberries is 12 percent, and the moisture of the dried blueberries is 12 percent;
wherein the sugar solution is obtained by decocting white granulated sugar, the total weight of the cranberry stem, the blueberry stem, the sugar solution and the sunflower seed oil is X, the weight of the sugar solution is 0.25X, the weight of the sunflower seed oil is 0.001X, and the total weight of the cranberry stem and the blueberry stem is 0.749X.
Through pickling and oiling, the water in the cranberry dried meat and the blueberry dried meat is further locked and does not migrate into the nut meat, so that the crisp taste of the nut meat is kept.
(4) Mixing and packaging
Mixing dried fructus Vitis Viniferae, fructus Jujubae slice, semen Coryli Heterophyllae, dried semen Persicae, dried fructus Anacardii kernel, dried semen Juglandis and preserved fruit, packaging with aluminum foil packaging bag, adding desiccant and oxygen absorbent, and charging nitrogen to obtain the mixed nut fruit preserved fruit. The oxygen content in the package is below 0.1% by oxygen measuring instrument.
As a further preference of this embodiment, the moisture content of the dried fruit preserves after drying is controlled to be 10-12%, if the moisture content is less than 10%, the taste of the dried cranberries and the dried blueberries is hard, and if the moisture content is higher than 12%, the moisture content in the dried cranberries and the dried blueberries is easy to migrate into the nuts, so that the nuts are not crisp;
as a further preference of this embodiment, the whole cranberry is dried cranberry, which has less sugar soaking, fresh mouthfeel, no cut and no adhesion; in the prior art, sliced dried cranberries are adopted, no peel exists at the cut surfaces, so that the cranberries are adhered and agglomerated, and meanwhile, cranberry juice flows outwards during slicing, so that nutritional ingredients are lost;
as a further preference of this embodiment, the moisture content of the red date tablet is controlled to be 10-12%, the taste is soft and moderate, and the moisture content of other components in other mixed nuts is prevented from migrating into the red date tablet, the moisture content of the red date tablet in the prior art is less than 6%, when the red date tablet with the moisture content of less than 6% is adopted, the moisture content of other components in the mixed nuts migrates into the red date tablet, which causes the moisture content of the red date tablet to rise to 8-9%, the taste is stiff and neither crisp nor soft, and the results of this preferred embodiment assess that:
in the preferred embodiment, the nuts in the obtained product are fragrant and crisp, the water content of the red date slices is controlled within the range of 10-12%, the red date slices are soft and moderate in taste, and the whole cranberry is dried, so that the sugar soaking is less, the taste is fresh, the whole cranberry is not cut, the whole cranberry is not adhered to other components of the product, the shelf life is 8 months, and the whole cranberry is not easy to rancid. The acid value of the product is still in the range of 0.01-0.03 after 8 months, and the peroxide value is in the range of 0.01-0.05. The nuts of the preferred embodiment include hazelnut kernels, almond kernels, cashew kernels and walnut kernels.
The drying agent of the embodiment can be one or a combination of lime, activated carbon, montmorillonite, silica gel, iron powder and the like, and the oxygen absorbent can be one or a combination of tea polyphenol, butyl hydroxy anisole and the like;
as a further optimization of this embodiment, in this implementation, the following relevant raw materials are preferably weighed in parts by weight:
weighing 5.5g of almond kernel, 4.5g of cashew kernel, 4.3g of cranberry, 1.5g of dried blueberry, 4g of walnut kernel, 2g of raisin, 2.5g of red date slice and 1.7g of hazelnut kernel;
the cashew nut or almond of this embodiment can also be replaced by other nuts, such as almonds, pistachios, shelled melon seeds, etc., and similar effects can be achieved.
As a further optimization of this embodiment, in this implementation, the following relevant raw materials are preferably weighed in parts by weight:
5 almond kernels (about 5.5g), cashew kernels 4.5g, walnut kernels 4g, hazelnut kernels 2 (about 1.7g), dried blueberries 2 (about 1.5g), red date slices 2.5g, dried cranberries 4.3g and dried grapes 2g to supplement 26 g.
In the preferred technical scheme, almond kernels are adopted to replace almond kernels.
Through the relevant cooperation of the nuts and the dried fruits, the sour and sweet taste of the dried fruits neutralizes the dry taste of the nuts, so that the taste of the product is not single. When the preserved fruit is packaged, each bag is preferably 26g, in the preferred technical scheme, the preserved fruit contains about 10 g of nuts, the mixture ratio accords with the dietary guidelines of Chinese residents, the nuts mainly supplement unsaturated fatty acids, proteins, trace elements and the like required by human bodies, and the preserved fruit is mainly supplemented with vitamins, antioxidants and the like required by human bodies, so that the nutrition is more comprehensive and balanced. The health-care food is unique and rich in trace elements such as vitamin E, magnesium, iron, zinc and the like, can effectively protect the heart, moisten the skin, beautify the face, warm the liver, nourish the brain, delay aging, reduce blood fat and cholesterol, and help people balance the nutrition required by people every day, and is an rare natural health-care choice.
Example 3
A preparation method of a mixed nut fruit preserved fruit comprises the following steps:
(1) cleaning of
Cleaning almond kernels and cashew kernels: respectively putting almond kernels and cashew kernels into a cleaning pot, and cleaning with water at the rotation speed of 55r/min for 1.5-2 min;
walnut kernel cleaning: soaking semen Juglandis in water solution containing 0.2% citric acid and 0.5% edible salt for 2-3min, and cleaning with water in cleaning pot at rotation speed of 55r/min for 1.5-2 min. Thus, the astringent taste of the walnut kernel can be removed.
(2) Low temperature baking
Drying the cleaned almond, cashew nut and walnut kernel at 82.5 ℃, and drying for 3.75h to obtain the dried almond, cashew nut and walnut kernel. Drying semen Persicae with water content of 2.5%, fructus Anacardii with water content of 2.5%, and semen Juglandis with water content of 2.5%, drying, and cooling to below 37 deg.C;
(3) preparation of dried sweetmeat
Putting the dried cranberries and the dried blueberries into sugar liquor for pickling for 48h, taking out, smearing sunflower seed oil, taking out, drying at 60 ℃, and drying for 12.5h to obtain dried preserves.
Wherein the moisture of the dried cranberries is 11 percent, and the moisture of the dried blueberries is 11 percent;
wherein the sugar solution is obtained by decocting white granulated sugar, the total weight of the cranberry stem, the blueberry stem, the sugar solution and the sunflower seed oil is X, the weight of the sugar solution is 0.25X, the weight of the sunflower seed oil is 0.001X, and the total weight of the cranberry stem and the blueberry stem is 0.749X.
Through pickling and oiling, the water in the cranberry dried meat and the blueberry dried meat is further locked and does not migrate into the nut meat, so that the crisp taste of the nut meat is kept.
(4) Mixing and packaging
Mixing dried fructus Vitis Viniferae, fructus Jujubae slice, semen Coryli Heterophyllae, dried semen Persicae, dried fructus Anacardii kernel, dried semen Juglandis and preserved fruit, packaging with aluminum foil packaging bag, adding desiccant and oxygen absorbent, and charging nitrogen to obtain the mixed nut fruit preserved fruit. The oxygen content in the package is below 0.1% by oxygen measuring instrument.
As a further preference of this embodiment, the moisture content of the dried fruit preserves after drying is controlled to be 10-12%, if the moisture content is less than 10%, the taste of the dried cranberries and the dried blueberries is hard, and if the moisture content is higher than 12%, the moisture content in the dried cranberries and the dried blueberries is easy to migrate into the nuts, so that the nuts are not crisp;
as a further preference of this embodiment, the whole cranberry is dried cranberry, which has less sugar soaking, fresh mouthfeel, no cut and no adhesion; in the prior art, sliced dried cranberries are adopted, no peel exists at the cut surfaces, so that the cranberries are adhered and agglomerated, and meanwhile, cranberry juice flows outwards during slicing, so that nutritional ingredients are lost;
as a further preference of this embodiment, the moisture content of the red date tablet is controlled to be 10-12%, the taste is soft and moderate, and the moisture content of other components in other mixed nuts is prevented from migrating into the red date tablet, the moisture content of the red date tablet in the prior art is less than 6%, when the red date tablet with the moisture content of less than 6% is adopted, the moisture content of other components in the mixed nuts migrates into the red date tablet, which causes the moisture content of the red date tablet to rise to 8-9%, the taste is stiff and neither crisp nor soft, and the results of this preferred embodiment assess that:
in the preferred embodiment, the nuts in the obtained product are fragrant and crisp, the water content of the red date slices is controlled within the range of 10-12%, the red date slices are soft and moderate in taste, and the whole cranberry is dried, so that the sugar soaking is less, the taste is fresh, the whole cranberry is not cut, the whole cranberry is not adhered to other components of the product, the shelf life is 8 months, and the whole cranberry is not easy to rancid. The acid value of the product is still in the range of 0.01-0.03 after 8 months, and the peroxide value is in the range of 0.01-0.05. The nuts of the preferred embodiment include hazelnut kernels, almond kernels, cashew kernels and walnut kernels.
The drying agent of the embodiment can be one or a combination of lime, activated carbon, montmorillonite, silica gel, iron powder and the like, and the oxygen absorbent can be one or a combination of tea polyphenol, butyl hydroxy anisole and the like;
as a further optimization of this embodiment, in this implementation, the following relevant raw materials are preferably weighed in parts by weight:
weighing 5.5g of almond kernel, 4.5g of cashew kernel, 4.3g of cranberry, 1.5g of dried blueberry, 4g of walnut kernel, 2g of raisin, 2.5g of red date slice and 1.7g of hazelnut kernel;
the cashew nut or almond of this embodiment can also be replaced by other nuts, such as almonds, pistachios, shelled melon seeds, etc., and similar effects can be achieved.
As a further optimization of this embodiment, in this implementation, the following relevant raw materials are preferably weighed in parts by weight:
5 almond kernels (about 5.5g), cashew kernels 4.5g, walnut kernels 4g, hazelnut kernels 2 (about 1.7g), dried blueberries 2 (about 1.5g), red date slices 2.5g, dried cranberries 4.3g and dried grapes 2g to supplement 26 g.
In the preferred technical scheme, almond kernels are adopted to replace almond kernels.
Through the relevant cooperation of the nuts and the dried fruits, the sour and sweet taste of the dried fruits neutralizes the dry taste of the nuts, so that the taste of the product is not single. When the preserved fruit is packaged, each bag is preferably 26g, in the preferred technical scheme, the preserved fruit contains about 10 g of nuts, the mixture ratio accords with the dietary guidelines of Chinese residents, the nuts mainly supplement unsaturated fatty acids, proteins, trace elements and the like required by human bodies, and the preserved fruit is mainly supplemented with vitamins, antioxidants and the like required by human bodies, so that the nutrition is more comprehensive and balanced. The health-care food is unique and rich in trace elements such as vitamin E, magnesium, iron, zinc and the like, can effectively protect the heart, moisten the skin, beautify the face, warm the liver, nourish the brain, delay aging, reduce blood fat and cholesterol, and help people balance the nutrition required by people every day, and is an rare natural health-care choice.
Example 4
The control group comprises semen Persicae, fructus Anacardii and semen Juglandis, and has oven drying temperature of 90 deg.C
This example is substantially the same as example 1 except that the almond, cashew nut and walnut kernel drying temperature is 90 ℃.
And (4) evaluating the result:
after 8 months, the acid value range of the product is higher than 0.03, the peroxide value is higher than 0.05, and the product is more prone to rancidity.
Example 5
The water content of the dried fruit preserves of the control group after drying is 7 percent
This example is substantially the same as example 2 except that the dried fruit preserve has a moisture of 7% after drying.
And (4) evaluating the result:
in the product obtained by the embodiment, the mouth feels of the dried cranberries and the dried blueberries are hard, the mouth feel of the red dates is hard, and the mouth feel of the nuts is crisp.
Example 6
The water content of the control group of red date slices is 4%
This example is substantially the same as example 3, except that the moisture content of the red date chips used was 4%.
And (4) evaluating the result:
in the product obtained by the embodiment, the dried cranberries and the dried blueberries have hard mouthfeel, the red dates have stiff mouthfeel, and are neither crisp nor soft, and the nuts have crisp mouthfeel.

Claims (9)

1. The preparation method of the mixed nut fruit preserved fruit comprises the following steps:
(1) cleaning: respectively washing semen Armeniacae amarum and fructus Anacardii with water, and washing semen Juglandis;
(2) and (3) low-temperature baking: drying the cleaned almond, cashew nut and walnut kernel at 80-85 deg.C for 3.5-4h to obtain dried almond, dried cashew nut and dried walnut kernel;
(3) preparing dried preserved fruit: putting the dried cranberries and the dried blueberries into sugar liquor for pickling, taking out, coating sunflower seed oil, taking out, and drying to obtain dried preserved fruits;
(4) mixing and packaging: mixing raisin, red date slices, hazelnut kernels, the dried almond kernels, the dried cashew kernels, the dried walnut kernels and the preserved fruits in a dry way, and bagging to obtain a mixed nut fruit preserved fruit dry product;
the weight ratio of almond kernel, cashew kernel, cranberry, dried blueberry, walnut kernel, raisin, red date slice and hazelnut kernel is 5.5: 4.5: 4.3: 1.5: 4: 2: 2.5: 1.7;
the total weight of the cranberry stem, the blueberry stem, the sugar solution and the sunflower seed oil in the step (3) is X, wherein the weight of the sugar solution is 0.25X, the weight of the sunflower seed oil is 0.001X, the total weight of the cranberry stem and the blueberry stem is 0.749X, the sugar solution is obtained by decocting white granulated sugar, and the pickling time in the step (3) is 24-72 hours.
2. The method of making a dried mixed nut fruit preserve of claim 1, wherein: the conditions for washing the almond and the cashew kernel in the step (1) by water are as follows: cleaning in a cleaning pot, wherein the rotating speed of the cleaning pot is 50-60r/min, the cleaning time is 1.5-2min, and the method for cleaning the walnut kernels comprises the following steps: soaking in water solution containing 0.2% citric acid and 0.5% edible salt, and cleaning with water in a cleaning pot at rotation speed of 50-60r/min for 1.5-2 min.
3. The method of making a dried mixed nut fruit confection of claim 1, wherein the moisture of the dried almond kernel, the dried cashew nut kernel, and the dried walnut kernel of step (2) are all controlled at 2% -3%.
4. The method of making a dried mixed nut fruit preserve of claim 1, wherein the drying in step (3) is at a temperature of 55-65 ℃ for a time of 10-15 hours.
5. The method of making a dried mixed nut fruit confection of claim 1, wherein in step (4) the packaging process is nitrogen filled and the oxygen content of the packaging bag is controlled to be less than 0.1%.
6. The method of making a dried mixed nut fruit confection of any one of claims 1-5, wherein the moisture content of the dried confection produced in step (3) is controlled to be between 10-12%.
7. The method of making a dried mixed nut fruit confection of any of claims 1-5, wherein the dried cranberry in step (3) is whole cranberry.
8. The method of making a mixed nut fruit preserve dried according to any of claims 1-5, wherein the moisture of the red date pieces in step (4) is controlled to be between 10-12%.
9. A dried mixed nut fruit confection, characterized in that it is produced by the process of any one of claims 1 to 8.
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