CN108813446A - Walnut-lily potato core jujube - Google Patents
Walnut-lily potato core jujube Download PDFInfo
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- CN108813446A CN108813446A CN201810175097.8A CN201810175097A CN108813446A CN 108813446 A CN108813446 A CN 108813446A CN 201810175097 A CN201810175097 A CN 201810175097A CN 108813446 A CN108813446 A CN 108813446A
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- jujube
- parts
- walnut
- particle
- potato
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Classifications
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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
- 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
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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
- 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
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- 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
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- A—HUMAN NECESSITIES
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- 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
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- 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
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- A—HUMAN NECESSITIES
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Abstract
The present invention relates to a kind of walnut-lily potato core jujube and processing methods, include the following steps：(1) Lingwu Long Jujube pre-treatment；(2) sweet potato pre-treatment；(3) walnut pre-treatment；(4) jujube meat, dried lily bulb pre-treatment；(5) the nutrition adjustment particle containing various trace elements is prepared；(6) hybrid modulation；(7) moulding, molding；(8) air cooking, filling；(9) nitrogen-filled packaging, radiation sterilizing.Potato core is added in the present invention in jujube core, and potato in-core increases nutrition particle, can further increase the loss because of nutriments such as high temperature, and the nutritional ingredient supplemented with the nutrition containing metal further improves the trophism of jujube prepared by the present invention.
Description
Technical field
The invention belongs to jujube deep process technology field, especially a kind of walnut-lily potato core jujube and processing method.
Background technique
The major defect of existing jujube product is as follows：Free water is easy to lose in commodity jujube storage period cell, cell water holding
Property is poor, moisture content is low.Content of starch is up to 30% in sweet potato, but native starch is easy to aging, de- insoluble in cold water, gelatinized corn starch
Water, mouthfeel are stiff.Walnut kernel fat content is up to 60%, and wherein unsaturated fatty acid content is up to 92%, it is oxidizable, generate it is rancid
Taste.
Existing various flavor jujubes have various tastes, and in order to pursue the abundant mouthfeel of jujube, some is in jujube core
Inside increase mouthfeel of flavor, such as sweet potato, walnut etc..In complicated preparation process, many nutriments are easy to be lost, then
The means having additional nutrients in the prior art generally comprise microcapsule method, and loading of capsules effect is poor, need to add many amount ability
About influencing mouthfeel.
Another nutriment load carriers are gel, are found according to the repetition test of applicant, and existing gel is propping up
It can be hardened, cannot be mixed very well with other compositions, after filling other compositions, Combination is poor, manufactured after support product
The nutritious substance of some places after product, and the nonnutritive substance of some places, dispersion is uneven, influences edible mouthfeel and subsequent
Absorption.In hydrogel package, some metal nutriments are suspended in gel surface, cannot realize to nutriment complete
Package, on the one hand cause to waste, on the other hand, exposed metal ion can still be connected to touching oral cavity or tongue, then can
There is bitterness sense, influences eating mouth feel.The metal nutriment addition rate of gel carrier is low, to the ratio of the reduction nutriment of load
Example is smaller, and when additional amount increase is big, gel is easy to appear the incomplete phenomenon of gel, and whole embedding rate is caused to decline.
It is seen for the addition situation of many nutriments needed by human, the nutriment of existing nonmetalloid is being made
There are shortcomings during standby, if grease aoxidizes during storage, vitamin envelope is unreasonable to be caused to fail, amino acid taste
Bitterness makes product taste become bitter after being added in food, protein is easy together with substance, and deformation inactivation causes to absorb difficult
Or original effect loses, iodine manufacturing process high temperature is easily evaporated, and active material easy in inactivation failure, dietary cellulosic is not easy by human body
Absorb, thus it is existing these as food additives or functional additive its using effect by the shadow of utilization rate
It rings, can not achieve the effect of products propaganda.In order to improve said effect, applicant proposed completely new solutions.
Summary of the invention
The purpose that the present invention mentions provides a kind of full of nutrition, rich in taste, product in place of overcome the deficiencies in the prior art
New walnut-lily potato core jujube and processing method.
The present invention realizes that the technical solution of purpose is as follows：
(1) Lingwu Long Jujube pre-treatment
Select no disease and pests harm, without machinery wound, uniform in size, color is ruddy, the consistent Lingwu Long Jujube extra dry red wine jujube of fruit shape；
The first step, it is 1 that jujube, which is placed in solid-to-liquid ratio,：10, concentrated sulfuric acid mass concentration is 0.1-0.15%, and mixing speed is
150r/min-180r/min, temperature are to hydrolyze 35min-55min at 150-160 DEG C；
Second step, the jujube that will be handled through the first step, in 400W-450W, 40-50 DEG C of progress ultrasound 10min-20min,
Stop ultrasound, by 0.10%-0.3% cellulase, 0.05%-0.15% lignoenzyme with 1：1 proportional arrangement is at compound
Enzyme, in temperature is 40-50 DEG C, pH value 4.5-5.0 carries out enzymatic hydrolysis 2.5h-3.5h；
The half Guang ammonia of L- that mass concentration is 0.01%-0.05% is added in the jujube handled through second step in third step
The composite color fixative of acid, 0.05%-0.1% phytic acid and 0.05%-0.1% citric acid carries out color protection 8min-10min；
The jujube handled through third step is carried out microwave hot air interval and toasted, prior to microwave power 150W- by the 4th step
200W, microwave baking time 10min-15min, interval 5min, interval number are 6-7 times, then air cooking time 5h-6h,
55-65 DEG C of air cooking temperature controls the moisture content of jujube in 18%-20%；
The pyrophosphoric acid dihydro two that mass concentration is 0.1%-0.2% is added in 5th step in the jujube handled through the 4th step
It is each 2 parts of the food grade glycerin of sodium and 0.8%-1%, strong with the magnetic field 0.1T-0.15T at 25-30 DEG C using stirring magnetization method
It spends, rehydration 20s-1min under the mixing speed of 1200r/min-1500r/min；
The jujube handled through the 5th step is placed in stifling container by the 6th step, ultrasonic power 100W-120W, stifling temperature
Degree is 70-75 DEG C, fumigation time 1.5h-2h, spreads uniform moisture in jujube quickly, until jujube moisture content is 28%-
30%；
7th step, will take mass concentration is the lactic acid chain of the potassium sorbate of 0.1%-0.2%, 2 parts of 0.025%-0.05%
Coccus element, is uniformly mixed, and forms compound preservative, is uniformly sprayed onto through the 6th step treated jujube surface, carries out at anti-corrosion
Reason, then in draining surface moisture under natural conditions；
8th step, the Removing Kernel for Date that will be handled through the 7th step are spare；
(2) sweet potato pre-treatment
The first step is added 1 parts by weight composite color fixative in the sweet potato 20-30 parts by weight by peeling, stripping and slicing, is protected
Color 8min-10min, the mass concentration of color stabilizer are the disodium ethylene diamine tetraacetate of 0.01%-0.025%, 0.1%-0.4%
Citric acid, the composite color fixative of the ascorbic acid of 0.05%-0.1%；
Second step, by the citric acid of 0.2mol/L-0.4mol/L, lactic acid with 1:1 ratio is mixed into Compound-acid solution, uses
The sweet potato block that 18-20 parts of this Compound-acid solution excusing from death hydrolysis are handled through the first step；
Third step, by prior to 1500W-2000W, 130-140 DEG C progress far infrared bakings of the sweet potato handled through second step
1.5h-2h, until water content≤30%；450W-550W microwave drying 5-10min is used afterwards, until water content≤15%；It is used after cooling
High-speed uniform pulverizer crushes, revolving speed 300-500r/min, time 8-10min, and 80 meshes are crossed after grinds, spare；
(3) walnut pre-treatment
Peeling crushed 10-15 parts of walnut of 40 meshes by the first step, in 40 DEG C -50 DEG C, the extraction kettle of 22-25MPa,
The supercritical CO of 20-25L/h225-30 parts of extractant, 10-15 parts of dehydrated alcohol extractant, extract 2-2.5h, finally 35 DEG C-
45 DEG C, to collect walnut lubricant, walnut slag in the separating still of 25-30MPa spare；
Second step, by the walnut slag handled through the first step in 1500W-2000W, 130-140 DEG C of progress far infrared bakings
1.5h-2h is crushed after cooling with high-speed uniform pulverizer, revolving speed 300-500r/min, time 8-10min, after grinds
80 meshes are crossed, it is spare；
(4) jujube meat, dried lily bulb pre-treatment
By 6-10 parts of jujube meat, 5-10 parts of the dried lily bulb cured in 60-70 DEG C of progress heated-air drying 7h-8h, used after cooling
High-speed uniform pulverizer crushes, revolving speed 300r/min-500r/min, time 8min-10min, and 80 meshes are crossed after grinds,
It is spare；
(5) nutrition adjustment particle is prepared；
(6) hybrid modulation
By 20-30 parts of the sweet potato (2), (3), (4), (5) prepared through step, 10-15 parts of walnut slag, 6-10 parts of jujube meat, dried lily bulb
70-80 parts of water are added in 5-10 parts, 3-8 parts of honey, 5-10 parts of citric acid, 1-3 parts of mouthfeel particle, 0-20 parts of nutrition adjustment particle
In, it is stirred in high-speed homogenization machine, revolving speed 400r/min-600r/min, time 8min-10min is used after mixing evenly
Small fire boiling 0.5h-1h, until being in pureed；
(7) moulding, molding
Will be through in step (6) treated material while hot pouring belt punch die, aperture 0.5cm-1.2cm, the high 2cm- in hole
2.5cm is formed in 4 DEG C of fast coolings, is taken out；
(8) air cooking, filling
It is placed in air cooking 16h-18h under 60-75 DEG C of temperature baking oven, until water content is 25%-30%, hand pinches not bulk,
Life-long happiness and perfect harmony potato core is obtained, the position of the core of the seedless jujube (1) handled through step is filled into；
(9) nitrogen-filled packaging, radiation sterilizing
It will (8) filled jujube carries out nitrogen-filled packaging and carries out radiation sterilizing through step.
Moreover, the irradiation intensity of the radiation sterilizing is 5kGy-7kGy, irradiation time 30min-40min；When irradiation agent
When amount is 6kGy.
Moreover, the excusing from death hydrolysising condition in the second step of step (2) is：35 DEG C -40 DEG C of temperature, power 20W-45W,
Double-frequency ultrasound 45min-60min is carried out under tri- frequency groove type ultrasonic device of 100W-200W.
Moreover, the nutrition adjustment particle includes microelement particle and extra-nutrition particle.
Moreover, the preparation method of the microelement particle is as follows：
(1) gel is prepared：
The first step：Soybean protein：Starch=1：0.1-1 is dissolved in water, 7.5U/g SPI enzyme additive amount, 80 under stirring condition
DEG C pre-heating temperature, starch soybean protein mixed gel obtained after 10-20 minutes；
Second step：Soy protein gel is prepared, soybean protein is dissolved in water, 6.5U/g SPI enzyme additive amount, stirring condition
Soy protein gel obtained after lower 80 DEG C of pre-heating temperatures 10-20 minutes；
(2) low temperature expanding：Mixed gel is sent into extruding can container, air compressor pressurization is reached 0.1~
0.5Mpa, jet chimney are passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve pressure release, takes out
Swelling granular forms the particle of 0.5-1mm, is full of hole inside particle if there is larger particles need to be crushed；
(3) be made containing calcium gluconate, iron gluconate, zinc gluconate solution, content be 6.5 parts of calcium lactate,
3 parts of calcium gluconate, 0.2 part of zinc gluconate, 0.05-1 parts of iron-dextrin, 0.3-0.5 parts of heme powder, water 80-
100 parts；
(4) swelling granular is immersed in particle made of step (3), by nutritional ingredient load to swelling granular surface with
And in internal reticular structure, impregnate 10-20 minutes, takes out drying.
(3) secondary roller coating：The particle of step (4) after dry is immersed in soy protein gel, dry after stirring, shape
At irregular microelement particle.
Moreover, the preparation method of the extra-nutrition particle is as follows：
(1) walnut oil 10-20 parts, multivitamin is 1-2 parts total, a variety of amino acid are 1-2 parts total, 2 parts of protein, diet
1 part of cellulose, all the components are mixed in vegetable oil, form uniform complex；
(2) soy protein gel is prepared, soybean protein is dissolved in water, 6.5U/g SPI enzyme additive amount, 80 under stirring condition
DEG C soy protein gel obtained after pre-heating temperature 10-20 minutes；
(3) complex of step (1) is added in the soy protein gel of step (2), wraps up gel to it
Load；
(4) step (3) mixed gel, sodium alginate are put into reactor, are stirred at 50~55 DEG C, then chlorination is added dropwise
Calcium solution continues to stir after being added dropwise to complete, and stands, and collects the mixture in reactor to get extra-nutrition particle.
The present invention compared with prior art the advantages of and good effect it is as follows：
1, the present invention fumigates jujube using magnetic field rehydration, high temperature coupling ultrasonic atomizing type, keeps moisture diffusion in jujube equal
Even, moisture increases, and utilizes the paramagnetic of metallic atom in hydrogen key length in the magnetic field change water of some strength and intensity, enzymatic structure
The influence of property and externally-applied magnetic field to the ion at enzyme reaction center, and the space conformation of enzyme molecule is made to change；Utilize certain sound
Strong ultrasonic wave is directed toward gas-liquid interface by liquid, so that ultrasonic wave is formed capillary wave in this interface (liquid surface) and breaks
It splits, to form fog belt in liquid level, by sending mist or blower unit, is sent to appointed part (referring to the stifling box of self-control).
2, the present invention is modified starch from sweet potato using the hydrolysis of double-frequency ultrasound Compound-acid.Double-frequency ultrasound processing destroys shallow lake
The crystal region of powder and the relative size of amorphous region, amorphous structure part increases, due to starch dehydrating glucose unit hydroxyl
The introducing of upper phosphate group destroys hydrogen bond in starch molecule, and starch molecule crystal region is caused to change.Sour hydrolysis process
The glycosidic bond that alpha-glucans chain can be destroyed, causes starch molecular chain to shorten, and-OH ratio increases, and the hydrogen bond formed with water increases,
Therefore viscosity reduces, emulsibility reduces, molecular mass becomes smaller, hydrophily improves, retentiveness rises.
3, the present invention extracts walnut lubricant using supercritical CO 2-ethyl alcohol abstraction technique, separates the two, removes walnut oil
Rouge retains walnut slag.The density of supercritical fluid is close to liquid, and for viscosity close to gas, diffusivity is strong, and surface tension is small, compared with
Microporous medium material is easily penetrated, selective dissolution ability is strong, can be easily separated with extract, safety, noresidue, with adding for ethyl alcohol
Enter, increase the dissolubility of grease, promotes the removing of moisture in sample.
4, potato core is added in the present invention in jujube core, and potato in-core increases nutrition particle, can further increase because of high temperature
The loss of equal nutriments, the nutritional ingredient supplemented with the nutrition containing metal further improve the battalion of jujube prepared by the present invention
It nourishs one's nature, additionally it is possible to further increase the loss because of nutriments such as high temperature, the nutritional ingredient supplemented with the nutrition containing metal, into one
Step improves the trophism of jujube prepared by the present invention.
5, the present invention, which is additionally added mouthfeel particle, can guarantee the flavor of jujube not by high temperature, and dense jujube is fragrant,
The nutrition of jujube is completely retained, nutrition very abundant.
Specific embodiment
Below by specific embodiment, the invention will be further described, and it is not limit that following embodiment, which is descriptive,
Qualitatively, it cannot successively limit the scope of protection of the present invention.
A kind of walnut-lily potato core jujube and processing method, steps are as follows：
(1) it is formulated
80-100 parts of Lingwu Long Jujube, 70-80 parts of domestic water, supercritical CO225-30 parts of extractant, 20-30 parts of sweet potato,
18-20 parts of Compound-acid solution, 10-15 parts of walnut, 10-15 parts of dehydrated alcohol, 6-10 parts of jujube meat, 5-10 parts of dried lily bulb, citric acid
5-10 parts, 3-8 parts of honey, 2 parts of Sodium Acid Pyrophosphate, 2 parts of food grade glycerin, one 1 parts of composite color fixative, compound preservative 1
Part, 21 parts of composite color fixative, other compositions are proportionally added, and are adjusted according to mouthfeel oneself.
(2) processing step is as follows：
1. raw material pre-treatment
1.1 Lingwu Long Jujube pre-treatments
Select no disease and pests harm, without machinery wound, uniform in size, color is ruddy, the consistent Lingwu Long Jujube extra dry red wine jujube of fruit shape.
The first step, it is 1 that jujube, which is placed in solid-to-liquid ratio,：10, concentrated sulfuric acid concentration be 0.1%-0.15%, mixing speed 150r/
Min-180r/min, temperature are to hydrolyze 35min-55min at 150-160 DEG C.The cellulose of short texture, hemicellulose are converted
For reduced sugar, while being sufficiently destroyed fine and close crystalline texture.
Second step, the jujube that will be handled through the first step, in 400W-450W, 40-50 DEG C of progress ultrasound 10min-20min,
Stop ultrasound, by 0.10%-0.3% cellulase, 0.05%-0.15% lignoenzyme with 1：1 proportional arrangement is at complex enzyme 1
Part, in temperature is 40-50 DEG C, pH value 4.5-5.0 carries out enzymatic hydrolysis 2.5h-3.5h.It is removed using cellulase, lignoenzyme enzymatic hydrolysis
Fibre debris promotes bonding between fiber, increases fiber fracture length, and the cellulose that crystalline texture is destroyed is converted into grape
Sugar.
The half Guang ammonia of L- that mass concentration is 0.01%-0.05% is added in the jujube handled through second step in third step
One 1 parts of composite color fixative of sour, 0.05%-0.1% phytic acid and 0.05%-0.1% citric acid carry out color protection 8min-10min.
The jujube handled through third step is carried out microwave hot air interval and toasted, prior to microwave power 150W- by the 4th step
200W, microwave baking time 10min-15min, interval 5min, interval number are 6-7 times.Then air cooking time 5h-6h,
55-65 DEG C of air cooking temperature controls the moisture content of jujube in 18%-20%.
The pyrophosphoric acid dihydro two that mass concentration is 0.1%-0.2% is added in 5th step in the jujube handled through the 4th step
It is each 2 parts of the food grade glycerin of sodium and 0.8%-1%, strong with the magnetic field 0.1T-0.15T at 25-30 DEG C using stirring magnetization method
It spends, rehydration 20s-1min under the mixing speed of 1200r/min-1500r/min.
The jujube handled through the 5th step is placed in the stifling box of self-control, ultrasonic power 100W-120W, fumigates by the 6th step
Temperature is 70-75 DEG C, fumigation time 1.5h-2h, spreads uniform moisture in jujube quickly, until jujube moisture content is
28%-30%.
7th step will take the potassium sorbate of 3 parts of 0.1%-0.2%, the nisin of 2 parts of 0.025%-0.05%,
It is uniformly mixed, forms 1 part of compound preservative, be uniformly sprayed onto through the 6th step treated jujube surface, carry out preservative treatment, so
Afterwards in draining surface moisture under natural conditions.
8th step, the jujube that will be handled through the 7th step, using electric and magnetic oscillation feed, the positioning of wedge-shaped die far infrared, high-speed punching
The dedicated stoner stoning of the jujube of needle stoning, it is spare.
1.2 sweet potato pre-treatments
The second that mass concentration is 0.01%-0.025% is added in the first step in 20-30 parts of sweet potato by peeling, stripping and slicing
Edetate disodium, the citric acid of 0.1%-0.4%, 21 parts of the composite color fixative of the ascorbic acid of 0.05%-0.1%, into
Row color protection 8min-10min.
Second step, by the citric acid of 0.2mol/L-0.4mol/L, lactic acid with 1:1 ratio is mixed into Compound-acid solution, uses
18-20 parts of this Compound-acid solution hydrolyze the sweet potato block handled through the first step, in 35 DEG C -40 DEG C, 25kHz (20W-45W), 40kHz
Double-frequency ultrasound 45min-60min is carried out under (100W-200W) three frequency groove type ultrasonic device, stops ultrasound.Sour hydrolysis process can be broken
The glycosidic bond of bad alpha-glucans chain, causes starch molecular chain to shorten, and hydrogen bond increases, and hydrophily improves, retentiveness rises.Cavitation effect
It should lead to starch molecule chemical bond rupture, fluid molecule is made to dissociate to form free radical, hydrone is degraded into OH and H, attack
Starch molecule makes starch structure and property change.
Third step, by prior to 1500W-2000W, 130-140 DEG C progress far infrared bakings of the sweet potato handled through second step
1.5h-2h, until water content≤30%；450W-550W microwave drying 5-10min is used afterwards, until water content≤15%.It is used after cooling
High-speed uniform pulverizer crushes, revolving speed 300-500r/min, time 8-10min, and 80 meshes are crossed after grinds, spare.Far
Infrared-microwave drying keeps sweet potato material homogeneous heating, rate of drying consistent, reduces color of the drying process to material, group
Knit the destruction of structure and effective component.
1.3 walnut pre-treatments
Peeling crushed 10-15 parts of walnut of 40 meshes by the first step, in 40 DEG C -50 DEG C, the extraction kettle of 22-25MPa,
The supercritical CO of 20-25L/h225-30 parts of extractant, 10-15 parts of dehydrated alcohol extractant, extract 2-2.5h, finally 35 DEG C-
45 DEG C, to collect walnut lubricant, walnut slag in the separating still of 25-30MPa spare.The density of supercritical fluid is close to liquid, viscosity
Close to gas, diffusivity is strong, and surface tension is small, is easier to through microporous medium material, selective dissolution ability is strong, with extract
It can be easily separated, safety, noresidue, with the addition of ethyl alcohol, increase the dissolubility of grease, promote the de- of moisture in sample
It removes.
Second step, by the walnut slag handled through the first step in 1500W-2000W, 130-140 DEG C of progress far infrared bakings
1.5h-2h is crushed after cooling with high-speed uniform pulverizer, revolving speed 300-500r/min, time 8-10min, after grinds
80 meshes are crossed, it is spare.Far infrared-microwave drying keeps walnut slag homogeneous heating, rate of drying consistent, reduces drying process to material
Color, institutional framework and effective component destruction.
1.4 jujube meat, dried lily bulb pre-treatment
By 6-10 parts of jujube meat, 5-10 parts of the dried lily bulb cured in 60-70 DEG C of progress heated-air drying 7h-8h, used after cooling
High-speed uniform pulverizer crushes, revolving speed 300r/min-500r/min, time 8min-10min, and 80 meshes are crossed after grinds,
It is spare.
1.5 microelement particles, steps are as follows
(1) gel is prepared：
(1) soybean protein：Starch weight ratio=1：0.1-1 is dissolved in water, 7.5U/g SPI enzyme additive amount, under stirring condition
80 DEG C of pre-heating temperatures, starch soybean protein mixed gel obtained after 10-20 minutes；The final concentration of 5- of soybean protein
10wt%；It is to be formed with soybean protein in order to carry out extruding and be unable to extruding that starch, which is added,；
(2) soy protein gel prepared, soybean protein is dissolved in water, 6.5U/g SPI enzyme additive amount, and lower 80 DEG C of stirring condition
Soy protein gel obtained after pre-heating temperature 10-20 minutes, final concentration of 10-20wt%；
(3) low temperature expanding：Mixed gel is sent into extruding can container, air compressor pressurization is reached 0.1~
0.5Mpa, jet chimney are passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve pressure release, takes out
Swelling granular forms the particle of 0.5-1mm, is full of hole inside particle if there is larger particles need to be crushed；
(4) be made nutritive solution, solution containing calcium lactate, calcium gluconate, iron-dextrin, zinc gluconate solution, it is dense
Degree oneself can be adjusted, it is proposed that and being formulated is 6.5 parts of calcium lactate, 3 parts of calcium gluconate, 0.2 part of zinc gluconate, iron-dextrin
0.05-1 parts 80-100 parts of water, the heme powder of 0.3-0.5 can also be added, make solution in light red, full color.
By swelling granular be immersed in step (4) made of in nutritive solution, nutritional ingredient is loaded into swelling granular surface
And in internal reticular structure, impregnate 10-20 minutes, takes out drying；
(6) secondary roller coating：Particle (5) step is dried after is immersed in soy protein gel, dry after stirring, is formed
Irregular enwrapped granule, general 0.5-2mm or so.
In order to increase load effect, step (1) in starch soybean protein mixed gel in gellan gum, Adding Way is added
For：The pH for adjusting solution, until 7.0；Add gellan gum so that the final concentration of 8wt% of soybean protein, gellan gum it is final concentration of
0.2wt%；Starch soybean protein intercalation gel is made in 90 DEG C of stirred in water bath 20min.
Metal ion enters in the soybean protein particle of extruding, and the soybean protein after extruding has bigger ratio table
Area, can load more metal ions the capacity value of 50-60% can be increased according to experiment after extruding.Take intercalation
Method, when by water and starch, soybean protein can extruding, then with one layer of protein encapsulation, ion is sealed up for safekeeping in the gap of carrier,
Guarantee that nutriment will not influence to be fallen off and be lost because of environment such as temperature.Using the method for intercalation, increase a kind of gel,
Will two kinds of gels mix after carry out mutual cover, it is big to form density, the more gels of spatial hole position, then conscientious extruding again, swollen
Adsorbing metal ions nutriment after change, can be improved adsorbance, and according to actually detected, adsorbance improves 20% than single gel
Left and right.
1.6 extra-nutrition particles, preparation method are as follows：
(1) walnut oil 10-20 parts, multivitamin is 1-2 parts total, a variety of amino acid are 1-2 parts total, 2 parts of protein, diet
1 part of cellulose, all the components are mixed in vegetable oil, form uniform complex；
(2) soy protein gel is prepared, soybean protein is dissolved in water, 6.5U/g SPI enzyme additive amount, 80 under stirring condition
DEG C soy protein gel obtained after pre-heating temperature 10-20 minutes；
(3) complex of step (1) is added in the soy protein gel of step (2), wraps up gel to it
Load；
(4) step (3) mixed gel, sodium alginate are put into reactor, are stirred at 50~55 DEG C, then chlorination is added dropwise
Calcium solution continues to stir after being added dropwise to complete, and stands, and collects the mixture in reactor to get extra-nutrition particle.
1.7 mouthfeel particles
Beta-cyclodextrin and jujube superfine powder are accurately weighed by weight 4-10:0.5-1 is added in reaction vessel, is added suitable
Amount water (is protected from light, lead to nitrogen protection), the ultrasound 40min under 300W power, and the crystallisation by cooling in 4 DEG C of refrigerators is freeze-dried to produce
Object mouthfeel particle.
1.8 hybrid modulation
It will premenstrual processed sweet potato 20-30 parts, 10-15 parts of walnut slag, 6-10 parts of jujube meat, 5-10 parts of dried lily bulb, honey
70- is added in 3-8 parts, 5-10 parts of citric acid, 1-5 parts of microelement particle, 1-5 parts of extra-nutrition particle, 1-3 parts of mouthfeel particle
It in 80 parts of water, is stirred in high-speed homogenization machine, revolving speed 400r/min-600r/min, time 8min-10min, stirring is equal
Small fire boiling 0.5h-1h is used after even, until being in pureed.
1.6 mouldings, molding
It will be through (aperture 0.5cm-1.2cm, the high 2cm- in hole in 1.5 treated materials while hot pouring belt punch die
2.5cm), it forms, takes out in 4 DEG C of fast coolings.
1.9 air cookings, filling
It is placed in air cooking 16h-18h under 60-75 DEG C of temperature baking oven, until water content is 25%-30%, hand pinches not bulk,
Life-long happiness and perfect harmony potato core is obtained, is filled into the jujube through 1.1 processing.
2.0 nitrogen-filled packagings, radiation sterilizing
Nitrogen-filled packaging will be carried out through 1.7 filled jujubes and carry out radiation sterilizing, irradiation intensity 5kGy-7kGy, spoke
It is 30min-40min according to the time.When irradiation dose is 6kGy, the counting of total plate count and mould is both less than 10cfu/g, large intestine
Flora is less than 30MPN/100g, and influences very little to its nutriment.
With application number 92107349《The processing method of sandwich jujube》, application number 201620422178《With the long shelf-life
Sandwich jujube》, application number 200710060661《A kind of jujube with filling and preparation method thereof》Preparation method it is different, a century is good
Close potato core Lingwu Long Jujube do not carry out cryogenic freezing, vacuum drying but carry out air cooking fragrance in jujube can sufficiently be distributed,
Sandwich walnut is handled, avoids storage period fat oxidation, technical treatment has been carried out to raw material jujube, has avoided storage period water
Dispersion is lost, jujube is stiff, is the leisure product of green and healthy nutrition.
The life-long happiness and perfect harmony potato core Lingwu Long Jujube fumigates jujube by magnetic field rehydration, high temperature coupling ultrasonic atomizing type, simultaneously
Using Sodium Acid Pyrophosphate rehydration, food grade glycerin water lock, effectively moisture diffusion is uneven in solution jujube, storage period moisture
Problem easy to lose.Starch from sweet potato is hydrolyzed by double-frequency ultrasound Compound-acid, sour hydrolysis process can destroy the glucosides of alpha-glucans chain
Key causes starch molecular chain to shorten, and hydrogen bond increases, and hydrophily improves, retentiveness rises.Cavitation effect causes starch molecule chemical
Key fracture, makes fluid molecule dissociate to form free radical, and hydrone is degraded into OH and H, attacks starch molecule, makes starch structure
It changes with property, effectively changes starch from sweet potato aging, the stiff problem of mouthfeel.It is super by supercritical CO 2-ethyl alcohol abstraction technique
The density of critical fluids is close to liquid, and for viscosity close to gas, diffusivity is strong, and surface tension is small, is easier to through microporous medium material
Material, selective dissolution ability is strong, can be easily separated with extract, and safety, noresidue increase grease with the addition of ethyl alcohol
Dissolubility promotes the removing of moisture in sample, makes walnut lubricant, the separation of walnut slag, and effective for fat loss oxidation increases storage
Phase.
To sum up, which includes a variety of nuts such as jujube, sweet potato, walnut, dried lily bulb, color, smell and taste battalion
Support comprehensively, consuming public it is extensive.
Claims (8)
1. a kind of walnut-lily potato core jujube and processing method, it is characterised in that：Steps are as follows：
(1) Lingwu Long Jujube pre-treatment
Select no disease and pests harm, without machinery wound, uniform in size, color is ruddy, the consistent Lingwu Long Jujube extra dry red wine jujube of fruit shape；
The first step, it is 1 that jujube, which is placed in solid-to-liquid ratio,：10, concentrated sulfuric acid mass concentration is 0.1-0.15%, mixing speed 150r/
Min-180r/min, temperature are to hydrolyze 35min-55min at 150-160 DEG C；
Second step, the jujube that will be handled through the first step stop super in 400W-450W, 40-50 DEG C of progress ultrasound 10min-20min
Sound, by 0.10%-0.3% cellulase, 0.05%-0.15% lignoenzyme with 1：1 proportional arrangement is at complex enzyme, in temperature
Enzymatic hydrolysis 2.5h-3.5h is carried out for 40-50 DEG C, pH value 4.5-5.0；
Third step, in the jujube handled through second step, be added mass concentration be 0.01%-0.05% L-cysteine,
The composite color fixative of 0.05%-0.1% phytic acid and 0.05%-0.1% citric acid carries out color protection 8min-10min；
The jujube handled through third step is carried out microwave hot air interval and toasted by the 4th step, micro- prior to microwave power 150W-200W
Wave baking time 10min-15min, interval 5min, interval number is 6-7 times, then air cooking time 5h-6h, air cooking
55-65 DEG C of temperature, the moisture content of jujube is controlled in 18%-20%；
5th step, in the jujube handled through the 4th step be added mass concentration be 0.1%-0.2% Sodium Acid Pyrophosphate and
Each 2 parts of the food grade glycerin of 0.8%-1%, using stirring magnetization method, at 25-30 DEG C, with 0.1T-0.15T magnetic field strength,
Rehydration 20s-1min under the mixing speed of 1200r/min-1500r/min；
6th step, the jujube handled through the 5th step is placed in stifling container, and ultrasonic power 100W-120W, fumigation temperature are
70-75 DEG C, fumigation time 1.5h-2h, spread uniform moisture in jujube quickly, until jujube moisture content is 28%-30%；
7th step, will take mass concentration is the streptococcus lactis of the potassium sorbate of 0.1%-0.2%, 2 parts of 0.025%-0.05%
Element is uniformly mixed, and forms compound preservative, is uniformly sprayed onto through the 6th step treated jujube surface, is carried out preservative treatment, so
Afterwards in draining surface moisture under natural conditions；
8th step, the Removing Kernel for Date that will be handled through the 7th step are spare；
(2) sweet potato pre-treatment
1 parts by weight composite color fixative is added in the first step in the sweet potato 20-30 parts by weight by peeling, stripping and slicing, carries out color protection
8min-10min, the mass concentration of color stabilizer are the disodium ethylene diamine tetraacetate of 0.01%-0.025%, the lemon of 0.1%-0.4%
Lemon acid, the composite color fixative of the ascorbic acid of 0.05%-0.1%；
Second step, by the citric acid of 0.2mol/L-0.4mol/L, lactic acid with 1:1 ratio is mixed into Compound-acid solution, multiple with this
Close the sweet potato block that acid solution 18-20 parts of excusing from death hydrolysis is handled through the first step；
Prior to 1500W-2000W, 130-140 DEG C progress far infrareds of the sweet potato handled through second step are toasted 1.5h- by third step
2h, until water content≤30%；450W-550W microwave drying 5-10min is used afterwards, until water content≤15%；With high speed after cooling
Uniform pulverizer crushes, revolving speed 300-500r/min, time 8-10min, and 80 meshes are crossed after grinds, spare；
(3) walnut pre-treatment
Peeling crushed 10-15 parts of walnut of 40 meshes, in 40 DEG C -50 DEG C, the extraction kettle of 22-25MPa, 20- by the first step
The supercritical CO of 25L/h225-30 parts of extractant, 10-15 parts of dehydrated alcohol extractant extract 2-2.5h, finally at 35 DEG C -45
DEG C, to collect walnut lubricant, walnut slag in the separating still of 25-30MPa spare；
The walnut slag handled through the first step is toasted 1.5h- in 1500W-2000W, 130-140 DEG C of progress far infrareds by second step
2h is crushed after cooling with high-speed uniform pulverizer, revolving speed 300-500r/min, time 8-10min, crosses 80 mesh after grinds
Sieve, it is spare；
(4) jujube meat, dried lily bulb pre-treatment
By 6-10 parts of jujube meat, 5-10 parts of the dried lily bulb cured in 60-70 DEG C of progress heated-air drying 7h-8h, high speed is used after cooling
Uniform pulverizer crushes, revolving speed 300r/min-500r/min, time 8min-10min, and 80 meshes are crossed after grinds, standby
With；
(5) nutrition adjustment particle is prepared；
(6) hybrid modulation
By 20-30 parts of the sweet potato (2), (3), (4), (5) prepared through step, 10-15 parts of walnut slag, 6-10 parts of jujube meat, dried lily bulb 5-10
Part, 3-8 parts of honey, 5-10 parts of citric acid, 1-3 parts of mouthfeel particle, 0-20 parts of nutrition adjustment particle are added in 70-80 parts of water, use
It is stirred in high-speed homogenization machine, revolving speed 400r/min-600r/min, time 8min-10min is steamed with small fire after mixing evenly
0.5h-1h is boiled, until being in pureed；
(7) moulding, molding
Will be through in step (6) treated material while hot pouring belt punch die, aperture 0.5cm-1.2cm, the high 2cm-2.5cm in hole, in
4 DEG C of fast cooling moldings, take out；
(8) air cooking, filling
It is placed in air cooking 16h-18h under 60-75 DEG C of temperature baking oven, until water content is 25%-30%, hand pinches not bulk, that is, is obtained
Life-long happiness and perfect harmony potato core is obtained, the position of the core of the seedless jujube (1) handled through step is filled into；
(9) nitrogen-filled packaging, radiation sterilizing
It will (8) filled jujube carries out nitrogen-filled packaging and carries out radiation sterilizing through step.
2. walnut-lily potato core jujube according to claim 1 and processing method, it is characterised in that：The radiation sterilizing
Irradiation intensity is 5kGy-7kGy, irradiation time 30min-40min；When irradiation dose is 6kGy.
3. walnut-lily potato core jujube according to claim 1 and processing method, it is characterised in that：The second step of step (2)
In excusing from death hydrolysising condition be：It is carried out under 35 DEG C -40 DEG C of temperature, tri- frequency groove type ultrasonic device of power 20W-45W, 100W-200W
Double-frequency ultrasound 45min-60min.
4. walnut-lily potato core jujube according to claim 1 and processing method, it is characterised in that：The nutrition adjustment is micro-
Grain includes microelement particle and extra-nutrition particle.
5. walnut-lily potato core jujube according to claim 4 and processing method, it is characterised in that：The microelement is micro-
The preparation method of grain is as follows：
(1) gel is prepared：
The first step：Soybean protein：Starch=1：0.1-1 is dissolved in water, and 7.5U/g SPI enzyme additive amount, lower 80 DEG C of stirring condition pre-
Heating temperature, starch soybean protein mixed gel obtained after 10-20 minutes；
Second step：Prepare soy protein gel, soybean protein is dissolved in water, 6.5U/g SPI enzyme additive amount, 80 under stirring condition
DEG C soy protein gel obtained after pre-heating temperature 10-20 minutes；
(2) low temperature expanding：Mixed gel is sent into extruding can container, air compressor pressurization is reached into 0.1~0.5Mpa, is steamed
Steam pipe road is passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve pressure release, takes out swelling granular,
If there is larger particles need to be crushed, the particle of 0.5-1mm is formed, is full of hole inside particle；
(3) be made containing calcium gluconate, iron gluconate, zinc gluconate solution, content be 6.5 parts of calcium lactate, grape
3 parts of Calciofon, 0.2 part of zinc gluconate, 0.05-1 parts of iron-dextrin, 0.3-0.5 parts of heme powder, water 80-100
Part；
(4) swelling granular is immersed in particle made of step (3), nutritional ingredient is loaded into swelling granular surface and interior
It in the reticular structure in portion, impregnates 10-20 minutes, takes out drying.
(5) secondary roller coating：The particle of step (4) after dry is immersed in soy protein gel, it is dry after stirring, it is formed not
The microelement particle of rule.
6. walnut-lily potato core jujube according to claim 4 and processing method, it is characterised in that：The extra-nutrition is micro-
The preparation method of grain is as follows：
(1) walnut oil 10-20 parts, vitamin is 1-2 parts total, amino acid is 1-2 parts total, 2 parts of protein, 1 part of dietary cellulosic, will
All the components are mixed in vegetable oil, form uniform complex；
(2) soy protein gel is prepared, soybean protein is dissolved in water, and 6.5U/g SPI enzyme additive amount, lower 80 DEG C of stirring condition pre-
Soy protein gel obtained after heating temperature 10-20 minutes；
(3) complex of step (1) is added in the soy protein gel of step (2), gel is made to carry out package load to it；
(4) step (3) mixed gel, sodium alginate are put into reactor, are stirred at 50~55 DEG C, then that calcium chloride is added dropwise is molten
Liquid continues to stir after being added dropwise to complete, and stands, and collects the mixture in reactor to get extra-nutrition particle.
7. walnut-lily potato core jujube according to claim 1 and processing method, it is characterised in that：The mouthfeel particle
Preparation method is as follows：
Beta-cyclodextrin and jujube superfine powder are accurately weighed by weight 4-10:0.5-1 is added in reaction vessel, adds suitable quantity of water,
The ultrasound 40min under 300W power, the crystallisation by cooling in 4 DEG C of refrigerators are freeze-dried to obtain product mouthfeel particle.
8. walnut-lily potato core jujube according to claim 5 and processing method, it is characterised in that：The step (1) in
Gellan gum is added in starch soybean protein mixed gel, Adding Way is：The pH for adjusting solution, until 7.0；Gellan gum is added, is made
Obtain the final concentration of 8wt%, the final concentration of 0.2wt% of gellan gum of soybean protein；It is made in 90 DEG C of stirred in water bath 20min
Starch soybean protein intercalation gel.
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