CN108783422A - 花生桂圆莲子夹心红枣及加工方法 - Google Patents
花生桂圆莲子夹心红枣及加工方法 Download PDFInfo
- Publication number
- CN108783422A CN108783422A CN201810174812.6A CN201810174812A CN108783422A CN 108783422 A CN108783422 A CN 108783422A CN 201810174812 A CN201810174812 A CN 201810174812A CN 108783422 A CN108783422 A CN 108783422A
- Authority
- CN
- China
- Prior art keywords
- jujube
- parts
- peanut
- longan
- 10min
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 34
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 34
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 34
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 34
- 235000020232 peanut Nutrition 0.000 title claims abstract description 34
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 20
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 20
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 20
- 240000001008 Dimocarpus longan Species 0.000 title claims abstract description 19
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000002245 particle Substances 0.000 claims abstract description 29
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 25
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 25
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 25
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 25
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 25
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 25
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 25
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 25
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 25
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 25
- 235000016709 nutrition Nutrition 0.000 claims abstract description 16
- 238000002203 pretreatment Methods 0.000 claims abstract description 14
- 238000002604 ultrasonography Methods 0.000 claims abstract description 14
- 230000035764 nutrition Effects 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims description 28
- 241001092040 Crataegus Species 0.000 claims description 24
- 108090000790 Enzymes Proteins 0.000 claims description 20
- 102000004190 Enzymes Human genes 0.000 claims description 20
- 235000019710 soybean protein Nutrition 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 150000001875 compounds Chemical class 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 238000010411 cooking Methods 0.000 claims description 12
- 230000008961 swelling Effects 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 235000015165 citric acid Nutrition 0.000 claims description 10
- 229940001941 soy protein Drugs 0.000 claims description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 230000001007 puffing effect Effects 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 6
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 6
- 239000004227 calcium gluconate Substances 0.000 claims description 6
- 229960004494 calcium gluconate Drugs 0.000 claims description 6
- 235000013927 calcium gluconate Nutrition 0.000 claims description 6
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- 239000000834 fixative Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 229940068041 phytic acid Drugs 0.000 claims description 6
- 239000000467 phytic acid Substances 0.000 claims description 6
- 235000002949 phytic acid Nutrition 0.000 claims description 6
- 235000011478 zinc gluconate Nutrition 0.000 claims description 6
- 239000011670 zinc gluconate Substances 0.000 claims description 6
- 229960000306 zinc gluconate Drugs 0.000 claims description 6
- 229920002148 Gellan gum Polymers 0.000 claims description 5
- 239000000216 gellan gum Substances 0.000 claims description 5
- 235000010492 gellan gum Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000003958 fumigation Methods 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 230000002687 intercalation Effects 0.000 claims description 4
- 238000009830 intercalation Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 230000005855 radiation Effects 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims description 3
- 108010084185 Cellulases Proteins 0.000 claims description 3
- 102000005575 Cellulases Human genes 0.000 claims description 3
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 3
- 108010053775 Nisin Proteins 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000019628 coolness Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 230000005415 magnetization Effects 0.000 claims description 3
- 239000004309 nisin Substances 0.000 claims description 3
- 235000010297 nisin Nutrition 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000007761 roller coating Methods 0.000 claims description 3
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 3
- 108010038851 tannase Proteins 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 2
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 claims 1
- 229960003067 cystine Drugs 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 abstract description 11
- 239000001913 cellulose Substances 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 10
- 229920002488 Hemicellulose Polymers 0.000 abstract description 8
- 229920005610 lignin Polymers 0.000 abstract description 5
- 125000002887 hydroxy group Chemical group [H]O* 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000001476 alcoholic effect Effects 0.000 abstract description 2
- 210000002421 cell wall Anatomy 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000001257 hydrogen Substances 0.000 abstract description 2
- 229910052739 hydrogen Inorganic materials 0.000 abstract description 2
- 239000003960 organic solvent Substances 0.000 abstract description 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 230000003993 interaction Effects 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 24
- 229940088598 enzyme Drugs 0.000 description 17
- 239000000047 product Substances 0.000 description 14
- 230000000694 effects Effects 0.000 description 13
- 239000000835 fiber Substances 0.000 description 12
- 235000019658 bitter taste Nutrition 0.000 description 8
- 235000010980 cellulose Nutrition 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 229920001864 tannin Polymers 0.000 description 7
- 235000018553 tannin Nutrition 0.000 description 7
- 239000001648 tannin Substances 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 6
- 244000126002 Ziziphus vulgaris Species 0.000 description 6
- 230000008859 change Effects 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 230000001788 irregular Effects 0.000 description 4
- 229910021645 metal ion Inorganic materials 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- GHMLBKRAJCXXBS-UHFFFAOYSA-N resorcinol Chemical compound OC1=CC=CC(O)=C1 GHMLBKRAJCXXBS-UHFFFAOYSA-N 0.000 description 4
- 206010002198 Anaphylactic reaction Diseases 0.000 description 3
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000036783 anaphylactic response Effects 0.000 description 3
- 208000003455 anaphylaxis Diseases 0.000 description 3
- YTJJRAWFHJBAMT-UHFFFAOYSA-N depside Natural products OC(=O)CC1=C(O)C=C(O)C=C1OC(=O)C1=CC=C(O)C(O)=C1 YTJJRAWFHJBAMT-UHFFFAOYSA-N 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- QCDYQQDYXPDABM-UHFFFAOYSA-N phloroglucinol Chemical compound OC1=CC(O)=CC(O)=C1 QCDYQQDYXPDABM-UHFFFAOYSA-N 0.000 description 3
- 229960001553 phloroglucinol Drugs 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 230000014860 sensory perception of taste Effects 0.000 description 3
- 150000003384 small molecules Chemical class 0.000 description 3
- OXQOBQJCDNLAPO-UHFFFAOYSA-N 2,3-Dimethylpyrazine Chemical class CC1=NC=CN=C1C OXQOBQJCDNLAPO-UHFFFAOYSA-N 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 2
- 229920002307 Dextran Polymers 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229920001410 Microfiber Polymers 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- -1 alkyl pyrazine Chemical compound 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 229940106157 cellulase Drugs 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000003658 microfiber Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229940005657 pyrophosphoric acid Drugs 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 150000005846 sugar alcohols Polymers 0.000 description 2
- ZPSJGADGUYYRKE-UHFFFAOYSA-N 2H-pyran-2-one Chemical compound O=C1C=CC=CO1 ZPSJGADGUYYRKE-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- YDDUMTOHNYZQPO-RVXRWRFUSA-N Cynarine Chemical compound O([C@@H]1C[C@@](C[C@H]([C@@H]1O)O)(OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C(O)=O)C(=O)\C=C\C1=CC=C(O)C(O)=C1 YDDUMTOHNYZQPO-RVXRWRFUSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- VOLMSPGWNYJHQQ-UHFFFAOYSA-N Pyranone Natural products CC1=C(O)C(=O)C(O)CO1 VOLMSPGWNYJHQQ-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- FZWLAAWBMGSTSO-UHFFFAOYSA-N Thiazole Chemical compound C1=CSC=N1 FZWLAAWBMGSTSO-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 244000104547 Ziziphus oenoplia Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 229920002770 condensed tannin Polymers 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229950009125 cynarine Drugs 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- QOLIPNRNLBQTAU-UHFFFAOYSA-N flavan Chemical group C1CC2=CC=CC=C2OC1C1=CC=CC=C1 QOLIPNRNLBQTAU-UHFFFAOYSA-N 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000013538 functional additive Substances 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000003147 glycosyl group Chemical group 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- 239000000017 hydrogel Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical class CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 150000003233 pyrroles Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Dispersion Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及一种花生桂圆莲子夹心红枣及加工方法,包括如下步骤:对大枣、山楂、花生、枣肉、桂圆干、莲子进行前处理,对其进行酶解、酸解等处理后变得易于消化,然后加入营养微粒进行混合,制作填充芯,填充到大枣的中间的核处,形成新的风味的大枣。本发明采用酸水解‑超声酶解。在植物细胞壁中,半纤维素以化学键的形式与木质素相连,以非化学键与纤维素结合。纤维素、半纤维素和木质素中含有大量的醇羟基基团及其他极性基团,容易形成分子间和分子内氢键,这种作用力会覆盖一部分羟基对水的亲和作用,使得纤维素不溶于水或难溶于一般有机溶剂。
Description
技术领域
本发明属于枣深加工技术领域,尤其是一种早生贵子红枣及加工方法。
背景技术
现有的红枣产品的主要缺陷如下:商品枣贮藏期细胞中游离水易散失、细胞持水性差、水分含量低。红薯中淀粉含量高达30%,不过天然淀粉不溶于冷水、淀粉糊易老化、脱水,口感生硬。核桃仁油脂含量高达60%,其中不饱和脂肪酸含量达92%,易氧化、产生哈喇味。根据对现有市场上的枣类产品,分析其不足之处如下:
(1)枣皮中富含纤维素、半纤维素和木质素,其致密的纤维结构导致胃肠难以消化、咀嚼性差。
(2)山楂含有大量是多酚类、黄酮类及有机酸(1.8%-3.7%),而多糖含量低(6%-15%),其中单宁(0.3%-0.8%)味感苦涩收敛、酒石酸味感粗糙、苹果味感酸涩、绿原酸在烘烤过程中降解成有苦涩味的二咖啡酰奎宁酸亦有苦涩味,这些造成山楂食之偏酸涩。
(3)花生烤香味中的呈味物质包括呋喃、噻唑、吡嗪、吡咯、吡喃酮等杂环化合物以及含有羰基的挥发性物质,其中2-甲基吡嗪和二甲基吡嗪的异构体是贡献最大的烷基吡嗪化合物。未经处理的花生呈味物质未形成,香味不浓郁。
在针对营养物质添加的方法上,现有的负载技术中,其中一种营养物质载体为凝胶,根据申请人的反复试验发现,现有的凝胶在支撑产品后会变硬,不能很好跟其他成分进行混合,在填充其他成分后,混合性较差,制成的产品后有的地方有营养物质,而有的地方没有营养物质,分散不均,影响食用的口感和后续的吸收。在水凝胶包裹时,有些金属营养物质是悬浮在凝胶表面,不能对营养物质实现完全的包裹,一方面造成浪费,另一方面,裸露的金属离子依然能够接到触口腔或舌头,然后会有苦涩感,影响食用口感。凝胶载体的金属营养物质加入率低,对负载的降低营养物质的比例较小,当加入量增加大时,凝胶容易出现凝胶不完全的现象,造成整体的包埋率下降。
针对诸多人体必需的营养物质的加入情况看,现有的非金属元素的营养物质在制备过程中有诸多缺点,如油脂在存放过程中氧化,维生素包面不合理造成失效,氨基酸味道苦涩,加入食品中后使产品味道变苦,蛋白质容易与物质在一起,变形失活,造成吸收困难或原有效果失去,碘制作过程中高温易蒸发,活性物质易失活失效,膳食纤维素不易被人体吸收,因此在现有的这些作为食品添加剂或者功能添加剂其使用效果均受到利用率的影响,不能实现产品宣传的效果。为了改善上述效果,申请人提出了全新的解决方案。
发明内容
本发明提的目的在克服现有技术的不足之处,提供一种营养丰富、口感丰富、产品新的早生贵子红枣及加工方法。
本发明实现目的的技术方案如下:
一种早生贵子红枣的加工方法,步骤如下:
⑴灵武长枣前处理
第一步,将枣置于固液比为1:10、浓硫酸浓度为0.1%-0.15%、搅拌速度为 150r/min-180r/min、温度为150-160℃下水解35min-55min;
第二步,将经第一步处理的大枣,在400W-450W、40-50℃进行超声 10min-20min,停止超声,将0.10%-0.3%纤维素酶、0.05%-0.15%木质素酶以1:1 的比例配置成复合酶,于温度为40-50℃、pH值4.5-5.0进行酶解2.5h-3.5h;
第三步,在经第二步处理的大枣中,加入质量浓度为0.01%-0.05%的L-半胱氨酸、0.05%-0.1%植酸和0.05%-0.1%柠檬酸的复合护色剂,进行护色8min-10min;
第四步,将经第三步处理的大枣进行微波热风间歇烘烤,先于微波功率 150W-200W,微波烘烤时间10min-15min,间歇5min,间歇次数为6-7次,然后热风烘烤时间5h-6h,热风烘烤温度55-65℃,控制大枣的水分含量在18%-20%;
第五步,在经第四步处理的大枣中加入质量浓度为0.1%-0.2%的焦磷酸二氢二钠和0.8%-1%的食品级甘油,采用搅拌磁化法,于25-30℃下,以0.1T-0.15T 磁场强度、1200r/min-1500r/min的搅拌速度下复水20s-1min;
第六步,将经第五步处理的大枣置于自制熏蒸盒中,超声功率为100W-120W、熏蒸温度为70-75℃、熏蒸时间为1.5h-2h,使大枣中水分均匀快速扩散,至大枣水分含量为28%-30%;
第七步,取0.1%-0.2%的山梨酸钾、0.025%-0.05%的乳酸链球菌素,混合均匀,形成复合防腐剂,均匀喷洒到经第六步处理后的大枣表面;
第八步,将经第七步处理的大枣去核,备用;
⑵山楂前处理
第一步,在经过去果柄、去核的山楂20-30份中加入质量浓度为0.01%-0.05%的L-半胱氨酸、0.05%-0.1%植酸和0.05%-0.1%柠檬酸的复合护色剂,进行护色 8min-10min;
第二步,将经第一步处理的山楂在400W-450W、40-50℃进行超声 10min-20min,停止超声,将超声后的山楂于40-50℃、pH值为4.5-5.5、0.10%-0.15%的单宁酶下进行酶解3h-4h;
第三步,将经第二步处理的山楂于60-70℃进行热风干燥4h-5h,冷却后用高速均匀粉碎机粉碎,转速为300r/min-500r/min,时间为8min-10min,磨成粉后过80目筛,备用;
⑶花生前处理
将花生5-10份于1500W-2000W、130-140℃进行远红外线烘烤2.5h-3h,冷却后去红皮,用高速均匀粉碎机粉碎,转速为300r/min-500r/min,时间为 8min-10min,磨成粉后过80目筛备用;
⑷枣肉、桂圆干、莲子前处理
将枣肉6-10份、桂圆干5-10份、熟化了的莲子5-10份于60-70℃进行热风干燥7h-8h,冷却后用高速均匀粉碎机粉碎,转速为300r/min-500r/min,时间为 8min-10min,磨成粉后过80目筛备用;
⑸混合调制
将经步骤⑵、⑶、⑷制备的山楂20-30份、枣肉6-10份、花生5-10份、桂圆干5-10份、莲子5-10份、蜂蜜5-10份、柠檬酸3-8份,加入70-80份水中,用高速匀浆机中搅拌,转速为400r/min-600r/min,时间为8min-10min,搅拌均匀后用小火蒸煮0.5h-1h,至呈泥状;
⑹浇模、成型
将经⑸处理后的物料趁热浇注带孔模具中,于4℃快速降温成型,取出;
⑺热风烘烤、填充
置于60-75℃温度烘箱下热风烘烤16h-18h,至含水量为25%-30%、手捏不散状,即获得早生贵子楂芯,填充到经步骤⑴去核处理的大枣中;
⑻充氮包装、辐照杀菌。
而且,在步骤⑸中还加入5-10份补充营养微粒。
而且,所述补充营养微粒的制备步骤如下
①制备凝胶:
第一步:大豆蛋白:淀粉=1:0.8-1溶解于水,7.5U/g SPI酶添加量,搅拌条件下80℃预加热温度,10-20分钟后制得的淀粉大豆蛋白混合凝胶;
第二步:制备大豆蛋白凝胶,大豆蛋白溶解于水,6.5U/g SPI酶添加量,搅拌条件下80℃预加热温度10-20分钟后制得的大豆蛋白凝胶;
②低温膨化:将混合凝胶送入膨化罐容器中,将空气压缩机加压达到0.1~0.5Mpa,蒸汽管道通入热蒸汽,膨化温度为70~90℃,保持3~5min后,打开阀门泄压,取出膨化颗粒,如果有较大颗粒需要破碎,形成0.5-1mm的颗粒,颗粒内部布满空穴;
③制成含有富硒酵母、葡萄糖酸钙、葡萄糖酸铁、葡萄糖酸锌的营养溶液;
④将膨化颗粒浸泡在步骤③制成的颗粒中,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡10-20分钟,取出干燥;
⑤二次滚涂:把步骤④干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌后,干燥,形成不规则的补充营养微粒。
而且,所述营养溶液的配方为富硒酵母0.5份,葡萄糖酸钙3份,葡萄糖酸锌0.2份,右旋糖酐铁0.05-1份、水50-100份。
本发明与现有技术相比的优点和积极效果如下:
1、本发明采用酸水解-超声酶解。在植物细胞壁中,半纤维素以化学键的形式与木质素相连,以非化学键与纤维素结合。纤维素、半纤维素和木质素中含有大量的醇羟基基团及其他极性基团,容易形成分子间和分子内氢键,这种作用力会覆盖一部分羟基对水的亲和作用,使得纤维素不溶于水或难溶于一般有机溶剂。
第一步,采用酸水解,在200℃以下将结构疏松的纤维素、半纤维素和木质素转化为还原糖,同时充分破坏致密的结晶结构。
第二步,采用纤维素酶、木质素酶酶解破坏葡聚糖分子链内及链间的氢键作用力,可以有效改变膳食纤维素固有部分结晶微纤维单元,除去纤维碎片,促进纤维间成键,将规则纤维分子排列结构转化为不规则结构,使纤维裂断增加,降低纤维聚合度。
2、本发明中缩合单宁是以无分支黄酮类化合物为主的聚合物,其母核结构为黄烷醇,分子中的芳香环以C-C键连接,其分子骨架为C6-C3-C6,在单宁酶作用下催化山楂单宁分子中酯键、缩酚键和糖苷键断裂,生成相应的缩酚酸和多元醇,然后在多酚酶、脱羧酶等酶的作用下,使之继续被降解为间苯三酚、间苯二酚,最终被降解为3-羟基-5-氧-己酸、5-氧-6-己酸甲酯等小分子物质。
3、本发明中经过远红外烘烤处理花生,蛋白质与还原糖发生了美拉德反应,氨基酸经过非酶促糖基化形成Amadori产物,经过一系列的重排、环化和脱水等作用最终生成了一种结构多样的复合物,且具有特殊香气,使产品香味更浓郁。
花生中Ara h1和Ara h2是主要的过敏原,经过远红外烘烤处理花生,由于 Ara h1和Ara h2分子均分别发生了交叉连接,并形成了结构更稳定的三聚体和六聚体等复合物,此复合物能耐蛋白酶的消化作用,允许包含Ig E结合表位的大片断通过内腔,因而也增强了其与Ig E的结合能力,引起蛋白质空间结构发生变化,降低花生的过敏性。
4、针对营养流失,本发明在饼干还增加了营养微粒,能够进一步增加因为高温等营养物质的损失,补充了含金属营养的营养成分,进一步提高了本发明制备的红枣的营养性。
5、本发明还加入口感微粒能够保证红枣的风味不被高温破坏,浓浓的枣香,已经大枣的营养被完全的保留,营养十分丰富。
具体实施方式
下面通过具体实施例对本发明作进一步详述,以下实施例只是描述性的,不是限定性的,不能依次限定本发明的保护范围。
一种早生贵子红枣及加工方法,步骤如下:
(一)配方
灵武长枣80-100份、生活用水70-80份、山楂20-30份、枣肉6-10份、花生5-10份、桂圆5-10份、莲子5-10份、蜂蜜5-10份、柠檬酸3-8份、焦磷酸二氢二钠2份、食品级甘油2份、复合护色剂2份、复合酶1份、复合防腐剂1 份。
(二)操作要点
1.原料前处理
1.1灵武长枣前处理
挑选无病虫害、无机械伤、大小均匀、色泽红润、果形一致的灵武长枣干红枣。
第一步,将枣置于固液比为1:10、浓硫酸浓度为0.1%-0.15%、搅拌速度为 150r/min-180r/min、温度为150-160℃下水解35min-55min。将结构疏松的纤维素、半纤维素转化为还原糖,同时充分破坏致密的结晶结构。
第二步,将经第一步处理的大枣,在400W-450W、40-50℃进行超声 10min-20min,停止超声,将0.10%-0.3%纤维素酶、0.05%-0.15%木质素酶以1:1 的比例配置成复合酶1份,于温度为40-50℃、pH值4.5-5.0进行酶解2.5h-3.5h。采用纤维素酶、木质素酶酶解破坏葡聚糖分子链内及链间的氢键作用力,可以有效改变膳食纤维素固有部分结晶微纤维单元,除去纤维碎片,促进纤维间成键,将规则纤维分子排列结构转化为不规则结构,使纤维裂断增加,降低纤维聚合度。
第三步,在经第二步处理的大枣中,加入质量浓度为0.01%-0.05%的L-半胱氨酸、0.05%-0.1%植酸和0.05%-0.1%柠檬酸的复合护色剂1份,进行护色 8min-10min。
第四步,将经第三步处理的大枣进行微波热风间歇烘烤,先于微波功率 150W-200W,微波烘烤时间10min-15min,间歇5min,间歇次数为6-7次。然后热风烘烤时间5h-6h,热风烘烤温度55-65℃,控制大枣的水分含量在18%-20%。
第五步,在经第四步处理的大枣中加入质量浓度为0.1%-0.2%的焦磷酸二氢二钠和0.8%-1%的食品级甘油各2份,采用搅拌磁化法,于25-30℃下,以 0.1T-0.15T磁场强度、1200r/min-1500r/min的搅拌速度下复水20s-1min。
第六步,将经第五步处理的大枣置于自制熏蒸盒中,超声功率为100W-120W、熏蒸温度为70-75℃、熏蒸时间为1.5h-2h,使大枣中水分均匀快速扩散,至大枣水分含量为28%-30%。
第七步,将取3份0.1%-0.2%的山梨酸钾、2份0.025%-0.05%的乳酸链球菌素,混合均匀,形成复合防腐剂1份,均匀喷洒到经第六步处理后的大枣表面,进行防腐处理,然后于自然状态下沥干表面水分。
第八步,将经第七步处理的大枣,采用电磁振动供料、楔形模远红外定位、高速冲针去核的红枣专用去核机去核,备用。
1.2山楂前处理
第一步,在经过去果柄、去核的山楂20-30份中加入质量浓度为0.01%-0.05%的L-半胱氨酸、0.05%-0.1%植酸和0.05%-0.1%柠檬酸的复合护色剂1份,进行护色8min-10min。
第二步,将经第一步处理的山楂在400W-450W、40-50℃进行超声 10min-20min,停止超声。将超声后的山楂于40-50℃、pH值为4.5-5.5、0.10%-0.15%的单宁酶2份下进行酶解3h-4h。在单宁酶作用下催化山楂中的单宁分子中酯键、缩酚键和糖苷键断裂,生成相应的缩酚酸和多元醇,然后在多酚酶、脱羧酶等酶的作用下,使之继续被降解为间苯三酚、间苯二酚,最终被降解为3-羟基-5-氧- 己酸、5-氧-6-己酸甲酯等小分子物质,进而苦涩味减少。
第三步,将经第二步处理的山楂于60-70℃进行热风干燥4h-5h,冷却后用高速均匀粉碎机粉碎,转速为300r/min-500r/min,时间为8min-10min,磨成粉后过80目筛,备用。
1.3花生前处理
将花生5-10份于1500W-2000W、130-140℃进行远红外线烘烤2.5h-3h,冷却后去红皮,用高速均匀粉碎机粉碎,转速为300r/min-500r/min,时间为 8min-10min,磨成粉后过80目筛(使吡嗪类物质香气更浓郁),备用。
经过远红外烘烤处理的花生,蛋白质与还原糖发生了美拉德反应,氨基酸经过非酶促糖基化形成Amadori产物,经过一系列的重排、环化和脱水等作用最终生成了一种结构多样的复合物,且具有特殊香气,使产品香味更浓郁。
花生中Ara h1和Ara h2是主要的过敏原,经过远红外烘烤处理花生,由于 Ara h1和Ara h2分子均分别发生了交叉连接,并形成了结构更稳定的三聚体和六聚体等复合物,此复合物能耐蛋白酶的消化作用,允许包含Ig E结合表位的大片断通过内腔,因而也增强了其与Ig E的结合能力,引起蛋白质空间结构发生变化,降低花生的过敏性。
1.4补充营养微粒,步骤如下
①制备凝胶:
第一步:大豆蛋白:淀粉=1:0.8-1溶解于水,7.5U/g SPI酶添加量,搅拌条件下80℃预加热温度,10-20分钟后制得的淀粉大豆蛋白混合凝胶;大豆蛋白终浓度为5-10wt%;
第二步:制备大豆蛋白凝胶,大豆蛋白溶解于水,6.5U/g SPI酶添加量,搅拌条件下80℃预加热温度10-20分钟后制得的大豆蛋白凝胶;终浓度为 10-20wt%;
②低温膨化:将混合凝胶送入膨化罐容器中,将空气压缩机加压达到0.1~0.5Mpa,蒸汽管道通入热蒸汽,膨化温度为70~90℃,保持3~5min后,打开阀门泄压,取出膨化颗粒,如果有较大颗粒需要破碎,形成0.5-1mm的颗粒,颗粒内部布满空穴;
③制成含有富硒酵母、葡萄糖酸钙、葡萄糖酸锌的溶液,浓度可以自己调节,建议配方为富硒酵母0.5份,葡萄糖酸钙3份,葡萄糖酸锌0.2份,右旋糖酐铁 0.05-1份,水50-100份。
④将膨化颗粒浸泡在步骤③制成的颗粒中,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡10-20分钟,取出干燥。
⑤二次滚涂:把步骤④干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌后,干燥,形成不规则的补充营养微粒,大概0.5-2mm左右。
为了增加负载效果,步骤⑴中的淀粉大豆蛋白混合凝胶中加入结冷胶,加入方法为:调节溶液的pH,至7.0;添加结冷胶,使得大豆蛋白的终浓度为8wt%,结冷胶的终浓度为0.2wt%;在90℃的水浴中搅拌20min制得淀粉大豆蛋白插层凝胶。
金属离子进入到膨化的大豆蛋白颗粒中,经过膨化后的大豆蛋白具有更大的比表面积,能够荷载更多的金属离子,根据实验,膨化后能够增加50-60%的荷载量。采取插层的办法,由水和淀粉时,大豆蛋白能够膨化,再用蛋白包裹一层,把离子封存到载体的空隙中,保证营养物质不会因为温度等环境影响进行脱落和流失。采用插层的办法,增加一种凝胶,将两种凝胶混合后进行互相补位,形成密度大,空间孔位更多的凝胶,然后再尽心膨化,膨化后吸附金属离子营养物质,能够提高吸附量,根据实际检测,吸附量比单一凝胶提高20%左右。该颗粒经过高温焙烤口,表面凝胶也形成一种酥脆的口感,不会产生实心的过硬颗粒。还能防止在高温焙烤过程中,金属元素的流失过变性等。
1.5枣肉、桂圆干、莲子前处理
将枣肉6-10份、桂圆干5-10份、熟化了的莲子5-10份于60-70℃进行热风干燥7h-8h,冷却后用高速均匀粉碎机粉碎,转速为300r/min-500r/min,时间为 8min-10min,磨成粉后过80目筛,备用。
1.6混合调制
将经1.2、1.3、1.4、1.5前制备的山楂20-30份、枣肉6-10份、花生5-10 份、桂圆干5-10份、莲子5-10份、蜂蜜5-10份、柠檬酸3-8份、5-10份补充营养微粒,加入70-80份水中,用高速匀浆机中搅拌,转速为400r/min-600r/min,时间为8min-10min,搅拌均匀后用小火蒸煮0.5h-1h,至呈泥状。
1.7浇模、成型
将经1.6处理后的物料趁热浇注带孔模具中(孔径0.5cm-1.2cm,孔高 2cm-2.5cm),于4℃快速降温成型,取出。
1.8热风烘烤、填充
置于60-75℃温度烘箱下热风烘烤16h-18h,至含水量为25%-30%、手捏不散状,即获得早生贵子楂芯,填充到经1.1处理的大枣中。
1.9充氮包装、辐照杀菌
将经1.7填充后的大枣进行充氮包装并进行辐照杀菌,辐照强度为5kGy-7kGy,辐照时间为30min-40min。当辐照剂量为6kGy时,菌落总数和霉菌的计数都小于10cfu/g,大肠菌群小于30MPN/100g,且对其营养物质影响很小。
通过比较发现,本申请与申请号201610823905《一种夹馅枣及其制作方法》、申请号201410201429《花生夹心脆枣制作工艺》、申请号201511000210《夹心枣加工制作工艺》的制备方法均不同,该早生贵子楂芯灵武长枣未烘成干焦枣不具有苦味、经过充氮包装辐照杀菌未有二次污染、未在枣表面蘸辅料而是将芯填充于枣中增长了产品货架期,是绿色健康营养的休闲制品。
本早生贵子楂芯灵武长枣经过酸水解-超声酶解将结构疏松的纤维素、半纤维素转化为还原糖,同时充分破坏致密的结晶结构,除去纤维碎片,促进纤维间成键,使纤维裂断长增加,将结晶结构被破坏的纤维素转化为葡萄糖,有效解决大枣质地干硬、咀嚼性差的问题。在单宁酶作用下催化单宁分子中酯键、缩酚键和糖苷键断裂,生成相应的缩酚酸和多元醇,然后在多酚酶、脱羧酶等酶的作用下,使之继续被降解为间苯三酚、间苯二酚,最终被降解为3-羟基-5-氧-己酸、 5-氧-6-己酸甲酯等小分子物质,有效解决山楂味感苦涩的问题。经过远红外烘烤处理花生,蛋白质与还原糖发生了美拉德反应,氨基酸经过非酶促糖基化形成 Amadori产物,经过一系列的重排、环化和脱水等作用最终生成了一种结构多样的复合物,且具有特殊香气,使产品香味更浓郁。同时破坏花生在主要的过敏原 Ara h1、Arah2的空间结构、有效降低花生的过敏性。
综上,该早生贵子楂芯灵武长枣包含枣、花生、桂圆、莲子等多种坚果、色香味营养全面、消费群众广泛。
Claims (5)
1.一种花生桂圆莲子夹心红枣及加工方法,其特征在于:步骤如下:
⑴灵武长枣前处理
第一步,将枣置于固液比为1:10、浓硫酸浓度为0.1%-0.15%、搅拌速度为150r/min-180r/min、温度为150-160℃下水解35min-55min;
第二步,将经第一步处理的大枣,在400W-450W、40-50℃进行超声10min-20min,停止超声,将0.10%-0.3%纤维素酶、0.05%-0.15%木质素酶以1:1的比例配置成复合酶,于温度为40-50℃、pH值4.5-5.0进行酶解2.5h-3.5h;
第三步,在经第二步处理的大枣中,加入质量浓度为0.01%-0.05%的L-半胱氨酸、0.05%-0.1%植酸和0.05%-0.1%柠檬酸的复合护色剂,进行护色8min-10min;
第四步,将经第三步处理的大枣进行微波热风间歇烘烤,先于微波功率150W-200W,微波烘烤时间10min-15min,间歇5min,间歇次数为6-7次,然后热风烘烤时间5h-6h,热风烘烤温度55-65℃,控制大枣的水分含量在18%-20%;
第五步,在经第四步处理的大枣中加入质量浓度为0.1%-0.2%的焦磷酸二氢二钠和0.8%-1%的食品级甘油,采用搅拌磁化法,于25-30℃下,以0.1T-0.15T磁场强度、1200r/min-1500r/min的搅拌速度下复水20s-1min;
第六步,将经第五步处理的大枣置于自制熏蒸盒中,超声功率为100W-120W、熏蒸温度为70-75℃、熏蒸时间为1.5h-2h,使大枣中水分均匀快速扩散,至大枣水分含量为28%-30%;
第七步,取0.1%-0.2%的山梨酸钾、0.025%-0.05%的乳酸链球菌素,混合均匀,形成复合防腐剂,均匀喷洒到经第六步处理后的大枣表面;
第八步,将经第七步处理的大枣去核,备用;
⑵山楂前处理
第一步,在经过去果柄、去核的山楂20-30份中加入质量浓度为0.01%-0.05%的L-半胱氨酸、0.05%-0.1%植酸和0.05%-0.1%柠檬酸的复合护色剂,进行护色8min-10min;
第二步,将经第一步处理的山楂在400W-450W、40-50℃进行超声10min-20min,停止超声,将超声后的山楂于40-50℃、pH值为4.5-5.5、0.10%-0.15%的单宁酶下进行酶解3h-4h;
第三步,将经第二步处理的山楂于60-70℃进行热风干燥4h-5h,冷却后用高速均匀粉碎机粉碎,转速为300r/min-500r/min,时间为8min-10min,磨成粉后过80目筛,备用;
⑶花生前处理
将花生5-10份于1500W-2000W、130-140℃进行远红外线烘烤2.5h-3h,冷却后去红皮,用高速均匀粉碎机粉碎,转速为300r/min-500r/min,时间为8min-10min,磨成粉后过80目筛备用;
⑷枣肉、桂圆干、莲子前处理
将枣肉6-10份、桂圆干5-10份、熟化了的莲子5-10份于60-70℃进行热风干燥7h-8h,冷却后用高速均匀粉碎机粉碎,转速为300r/min-500r/min,时间为8min-10min,磨成粉后过80目筛备用;
⑸混合调制
将经步骤⑵、⑶、⑷制备的山楂20-30份、枣肉6-10份、花生5-10份、桂圆干5-10份、莲子5-10份、蜂蜜5-10份、柠檬酸3-8份,加入70-80份水中,用高速匀浆机中搅拌,转速为400r/min-600r/min,时间为8min-10min,搅拌均匀后用小火蒸煮0.5h-1h,至呈泥状;
⑹浇模、成型
将经⑸处理后的物料趁热浇注带孔模具中,于4℃快速降温成型,取出;
⑺热风烘烤、填充
置于60-75℃温度烘箱下热风烘烤16h-18h,至含水量为25%-30%、手捏不散状,即获得早生贵子楂芯,填充到经步骤⑴去核处理的大枣中;
⑻充氮包装、辐照杀菌。
2.根据权利要求1所述的花生桂圆莲子夹心红枣及加工方法,其特征在于:在步骤⑸中还加入5-10份补充营养微粒。
3.根据权利要求2所述的花生桂圆莲子夹心红枣及加工方法,其特征在于:所述补充营养微粒的制备步骤如下:
①制备凝胶:
第一步:大豆蛋白:淀粉=1:0.8-1溶解于水,7.5U/g SPI酶添加量,搅拌条件下80℃预加热温度,10-20分钟后制得的淀粉大豆蛋白混合凝胶;
第二步:制备大豆蛋白凝胶,取大豆蛋白溶解于水,6.5U/g SPI酶添加量,搅拌条件下80℃预加热温度10-20分钟后制得的大豆蛋白凝胶;
②低温膨化:将混合凝胶送入膨化罐容器中,将空气压缩机加压达到0.1~0.5Mpa,蒸汽管道通入热蒸汽,膨化温度为70~90℃,保持3~5min后,打开阀门泄压,取出膨化颗粒,如果有较大颗粒需要破碎,形成0.5-1mm的颗粒,颗粒内部布满空穴;
③制成含有富硒酵母、葡萄糖酸钙、葡萄糖酸锌、右旋糖酐铁的营养溶液;
④将膨化颗粒浸泡在步骤③制成的颗粒中,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡10-20分钟,取出干燥;
⑤二次滚涂:把步骤④干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌后,干燥,形成不规则的补充营养微粒。
4.根据权利要求3所述的花生桂圆莲子夹心红枣及加工方法,其特征在于:所述步骤①中的淀粉大豆蛋白混合凝胶中加入结冷胶,加入方法为:调节溶液的pH,至7.0;添加结冷胶,使得大豆蛋白的终浓度为8wt%,结冷胶的终浓度为0.2wt%;在90℃的水浴中搅拌20min制得淀粉大豆蛋白插层凝胶。
5.根据权利要求3所述的花生桂圆莲子夹心红枣及加工方法,其特征在于:所述营养溶液的配方为富硒酵母0.5份,葡萄糖酸钙3份,葡萄糖酸锌0.2份,右旋糖酐铁0.05-1份、水50-100份。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810174812.6A CN108783422A (zh) | 2018-03-02 | 2018-03-02 | 花生桂圆莲子夹心红枣及加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810174812.6A CN108783422A (zh) | 2018-03-02 | 2018-03-02 | 花生桂圆莲子夹心红枣及加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108783422A true CN108783422A (zh) | 2018-11-13 |
Family
ID=64095123
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810174812.6A Withdrawn CN108783422A (zh) | 2018-03-02 | 2018-03-02 | 花生桂圆莲子夹心红枣及加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108783422A (zh) |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102138618A (zh) * | 2011-03-30 | 2011-08-03 | 黑龙江省轻工科学研究院 | 一种冬枣蜜饯的生产方法 |
CN103947974A (zh) * | 2014-05-06 | 2014-07-30 | 泗水县锦川花生食品有限公司 | 花生夹心脆枣制作工艺 |
CN104322846A (zh) * | 2013-07-23 | 2015-02-04 | 广西昭平县林成原生态优质大果山楂专业合作社 | 红枣夹山楂杞软糕的工艺制作方法 |
CN105558921A (zh) * | 2015-12-22 | 2016-05-11 | 宁夏中杰农业科技发展有限公司 | 干制红枣加工工艺 |
CN105685893A (zh) * | 2016-03-13 | 2016-06-22 | 宿州学院 | 一种荷叶降压紫薯条及其制备方法 |
CN106262871A (zh) * | 2016-09-17 | 2017-01-04 | 天津替代医学科技股份有限公司 | 一种夹馅枣及其制作方法 |
CN106551218A (zh) * | 2016-11-17 | 2017-04-05 | 天津捷盛东辉保鲜科技有限公司 | 多味营养型枣原浆加工方法 |
CN107343631A (zh) * | 2016-05-06 | 2017-11-14 | 王志强 | 多口味养生夹心果品的配方及其生产工艺 |
CN107594504A (zh) * | 2017-09-12 | 2018-01-19 | 宁夏中玺枣业股份有限公司 | 婚庆食品什锦佐餐保健小菜制作方法 |
-
2018
- 2018-03-02 CN CN201810174812.6A patent/CN108783422A/zh not_active Withdrawn
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102138618A (zh) * | 2011-03-30 | 2011-08-03 | 黑龙江省轻工科学研究院 | 一种冬枣蜜饯的生产方法 |
CN104322846A (zh) * | 2013-07-23 | 2015-02-04 | 广西昭平县林成原生态优质大果山楂专业合作社 | 红枣夹山楂杞软糕的工艺制作方法 |
CN103947974A (zh) * | 2014-05-06 | 2014-07-30 | 泗水县锦川花生食品有限公司 | 花生夹心脆枣制作工艺 |
CN105558921A (zh) * | 2015-12-22 | 2016-05-11 | 宁夏中杰农业科技发展有限公司 | 干制红枣加工工艺 |
CN105685893A (zh) * | 2016-03-13 | 2016-06-22 | 宿州学院 | 一种荷叶降压紫薯条及其制备方法 |
CN107343631A (zh) * | 2016-05-06 | 2017-11-14 | 王志强 | 多口味养生夹心果品的配方及其生产工艺 |
CN106262871A (zh) * | 2016-09-17 | 2017-01-04 | 天津替代医学科技股份有限公司 | 一种夹馅枣及其制作方法 |
CN106551218A (zh) * | 2016-11-17 | 2017-04-05 | 天津捷盛东辉保鲜科技有限公司 | 多味营养型枣原浆加工方法 |
CN107594504A (zh) * | 2017-09-12 | 2018-01-19 | 宁夏中玺枣业股份有限公司 | 婚庆食品什锦佐餐保健小菜制作方法 |
Non-Patent Citations (2)
Title |
---|
万成志: "巧克力糖衣滋补夹心枣加工技术 ", 《应用科技》 * |
刘程等: "《当代新型食品》", 31 December 1998, 北京工业大学出版社 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105053360A (zh) | 一种功能性复合酵素茶及其制备方法和使用方法 | |
CN107417400A (zh) | 提高发芽糙米中γ‑氨基丁酸含量的营养剂及制备方法与应用 | |
CN105076942A (zh) | 一种马铃薯全粉挤压面条及其制备方法 | |
CN106562205A (zh) | 一种荞麦半干面及其加工与保鲜方法 | |
CN111528281B (zh) | 一种基于红外喷动分级冻干的功能性玫瑰溶豆高效制作方法 | |
CN104783234B (zh) | 一种牡蛎粉的制备方法 | |
CN109329895A (zh) | 一种羊肚菌复合冲调粉及其制备方法 | |
KR20160150148A (ko) | 조청을 이용한 유산균 발효 음료의 제조방법 및 이에 의해 제조된 유산균 발효 음료 | |
CN104642813B (zh) | 一种反刍动物饲料及其制备方法 | |
KR101670817B1 (ko) | 항산화 기능성 소재를 이용한 오색발효분말 가공품 제조방법 및 상기 방법으로 제조된 오색발효분말 가공품 | |
CN108783422A (zh) | 花生桂圆莲子夹心红枣及加工方法 | |
KR20160078075A (ko) | 곡물을 이용한 홍삼환 및 이의 제조방법 | |
CN108813446A (zh) | 核桃百合薯芯红枣 | |
CN105361113A (zh) | 一种扇贝海鲜调味酱及其制备方法 | |
CN109673994B (zh) | 酸木瓜辣椒果酱及其制备方法 | |
CN107865305A (zh) | 一种营养健康,色香味俱全的发芽糙米发糕及其制备方法 | |
CN110537696A (zh) | 黑木耳方便食品及其制备方法 | |
KR102522279B1 (ko) | 호두 과립 제조 방법 | |
CN108514005A (zh) | 灵武长枣桃酥及加工方法 | |
KR101438214B1 (ko) | 양파를 주재료로하여 이미 및 이취를 최소화하고 기능성을 향상시킨 양파 대환 및 그 제조방법 | |
KR102252278B1 (ko) | 다공질 엿의 제조방법 및 이에 의해 제조된 다공질 엿 | |
KR102229849B1 (ko) | 노루궁뎅이버섯 추출물을 함유한 누룽지의 제조방법 | |
CN105961791A (zh) | 一种银耳补脾开胃紫薯软糖及其制备方法 | |
CN106259787A (zh) | 一种自制红参饼干及其制备方法 | |
KR100463628B1 (ko) | 노루궁뎅이 버섯의 자실체 추출물을 함유하는 기능성 쌀및 그 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181113 |
|
WW01 | Invention patent application withdrawn after publication |