CN109123560A - One kind wrapping up in clothing nut and its processing method - Google Patents

One kind wrapping up in clothing nut and its processing method Download PDF

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Publication number
CN109123560A
CN109123560A CN201810841061.9A CN201810841061A CN109123560A CN 109123560 A CN109123560 A CN 109123560A CN 201810841061 A CN201810841061 A CN 201810841061A CN 109123560 A CN109123560 A CN 109123560A
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CN
China
Prior art keywords
nut
clothing
wrapping
processing
wrap
Prior art date
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Pending
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CN201810841061.9A
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Chinese (zh)
Inventor
倪伟超
郭书爱
杨欢
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QIAQIA FOODS CORP
Chacha Food Co Ltd
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QIAQIA FOODS CORP
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Priority to CN201810841061.9A priority Critical patent/CN109123560A/en
Publication of CN109123560A publication Critical patent/CN109123560A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281Proteins, e.g. gelatin or collagen
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses one kind to wrap up in clothing nut and its processing method, belongs to food processing technology field.One kind wrapping up in clothing nut, its raw material components for wrapping up in clothing include eucolloid, maltodextrin and Icing Sugar;Eucolloid is gelatin and/or Arabic gum.A kind of processing method for wrapping up in clothing nut, include the following steps: to wrap up in clothing liquid using the raw material components preparation configuration for wrapping up in clothing, once be wrapped up using clothing liquid is wrapped up on nut surface, is sprinkled with toppings on the surface of once package nut, secondary capsulation is carried out on nut after powder, it is so final that wrap up in clothing nut.Wrapping up in clothing nut effectively prevents the efficiency of picking 78% or more, tack-free efficiency is 81% or more, compared with wrapping up in the commercially available nut products of clothing with frying, extended shelf-life 1 month or more.

Description

One kind wrapping up in clothing nut and its processing method
Technical field
The invention belongs to food processing technology fields, specifically, being related to one kind wraps up in clothing nut and its processing method.
Background technique
Protein, fat, vitamin, microelement and dietary fiber rich in nut, therefore, nut is plant Essential part, there is nutrition abundant, growth in humans is developed, is built up health, prevents disease and has fabulous effect.In nut Containing a large amount of monounsaturated fatty acids, polyunsaturated fatty acid, easy Kazakhstan is lost, and loses original characteristic chicken flavor, is easy simultaneously Make nut with Kazakhstan taste or tart flavour, bitter taste etc..It is lost by wrapping up in clothing and can effectively prevent nut and breathe out, while the wind of nut can be enriched again Taste avoids nut taste single.
Wrapping up in clothing nut machining process at present includes: that clothing-frying-dusting is wrapped up in sorting-, wraps up in most of clothing with liquid glucose As adhesive agent, sugar content is higher, is unfavorable for human health, while sugar is easy to make the product moisture absorption, reduces the shelf-life of product. Furthermore fried processing is unfavorable for human health, and the easy picking of product needs to wash one's hands in time after eating up for eater, fried Class shelf life of products is also short.
Publication No. CN107890064 A, publication date are that the Chinese patent on April 10th, 2018 discloses a kind of multi-flavor flower Raw treatment process, preparation step include prepare pretreating agent, raw material screening and cleaning, wrap up in clothing, frying, feeding, sunning, picking, Bull scale, gold are visited and are packed and stored.The patent need to be to solve, and peanut shortening process mesosperm is easy to fall off, and It is with planting cortex crisp again by the problem for being easier to fall off or be crushed after applied external force.In that patent, Arabic gum conduct A part of pretreating agent forms transparent shell on peanut skin surface together with other components, stops the moisture in kind of skin outside Evaporation avoids the moisture in kind of skin from being removed completely to become crisp and be easy to rupture.Here Arabic gum is as pre- place A part of agent is managed, primarily to moisture is prevented to evaporate, and this interception is also not and depends merely on Arabic gum and can be achieved with 's.
Publication No. CN106070991 A, publication date are that the Chinese patent on November 9th, 2016 discloses a kind of polished glutinous flower Raw processing technology, which wraps up in third layer joined gelatin in clothing, and the main function of third layer gelatin is glutinous in order to improve The raw bright degree of appearance of popped rice.Publication No. CN107712788 A, the Chinese patent that publication date is on 2 23rd, 2018 are announced Dry roasting spicy peanuts and preparation method thereof, wrapping up in for the patent joined gelatin in clothing liquid, and main function is in that patent not It is discussed in detail, only mentions, it is good to wrap up in the hanging of clothing liquid, and it is uniform to wrap up in clothing.Publication No. CN105815735 A, publication date are The Chinese patent on the 3rd of August in 2016 discloses the preparation method that a kind of long shelf-life easily stores sootiness peanut.The patent is prewired It joined gelatin in material, and mentioned in beneficial effect " a certain amount of gelatin, glutinous rice flour, honey mating reaction, not only viscosity is good, And special taste " as it can be seen that the addition of gelatin primarily to increasing viscosity and mouthfeel, and such viscosity and mouthfeel will not be Gelatin individually adds and can reach.
Summary of the invention
1, it to solve the problems, such as
For it is existing wrap up in clothing nut and carry out frying be unfavorable for health, be easy the dirty hand of picking, shelf-life short problem, the present invention One kind is provided and wraps up in clothing nut and its processing method.It is prepared by the present invention to wrap up in clothing nut, avoid the fried destruction to nut component More conducively healthy, obtained product is not easy to lose powder or touch with one's hand, while extending the shelf life of products for wrapping up in clothing nut again, improves production Product goods age.
2, technical solution
To solve the above problems, the present invention adopts the following technical scheme that.
One kind wrapping up in clothing nut, is made of the clothing of wrapping up in of nut and its outer surface;The raw material components for wrapping up in clothing include natural gum Body, maltodextrin and Icing Sugar;The eucolloid is gelatin and/or Arabic gum.
As prioritization scheme, in the raw material components for wrapping up in clothing, the weight ratio of the eucolloid, maltodextrin and Icing Sugar For (1-3): (3-5): 4.
As prioritization scheme, when eucolloid is the mixture of gelatin and Arabic gum, the weight of gelatin and Arabic gum Amount is than being (2-3): 2.
As prioritization scheme, the specific process for wrapping up in clothing are as follows: under 75-85 DEG C of water bath condition, by eucolloid It is added in warm water and is dissolved, then add maltodextrin and Icing Sugar, the total weight of the raw material components for wrapping up in clothing and the weight of water Than for (10-30): 100;Ultrasonication 15-25min is utilized later, must wrap up in clothing liquid.
A kind of processing method for wrapping up in clothing nut, characterized by the following steps:
(1) clothing liquid is wrapped up in using the raw material components preparation configuration for wrapping up in clothing;
(2) it is once wrapped up on nut surface using wrapping up in clothing liquid, obtains and once wrap up nut;
(3) toppings are sprinkled on the surface of the primary package nut, the nut after obtaining powder;
(4) secondary capsulation is carried out on the nut after the powder, obtains secondary capsulation nut, it is so cooling that wrap up in clothing nut;
The clothing nut of wrapping up in effectively prevents the efficiency of picking 78% or more, and tack-free efficiency is 81% or more, with band There are the fried commercially available nut products for wrapping up in clothing to compare, extended shelf-life 1 month or more.
As prioritization scheme, the primary package is by the way of spraying, concrete operations are as follows: nut is put into Chufa-type sugar Clothing machine wraps up in clothing liquid by the weight addition of raw material 3-5%, is sprayed at nut surface automatically, obtains and once wrap up nut;
The secondary capsulation is by the way of spraying, concrete operations are as follows: the nut after the powder is put into Chufa-type sugar Clothing machine wraps up in clothing liquid by the weight ratio addition of raw material 3-5%, and the nut surface after being sprayed at powder automatically obtains secondary capsulation nut.
As prioritization scheme, in the step (2), a hot wind processing is carried out in the process once wrapped up, Continue a hot wind processing after the completion of the process once wrapped up, the total time of the hot wind processing is 20-50min.
As prioritization scheme, the blowing frequency of the hot wind processing is 20-50Hz, and temperature is 40-70 DEG C.
As prioritization scheme, in the step (4), secondary hot-air processing is carried out in the process of secondary capsulation, Continue secondary hot-air processing after the completion of the process of secondary capsulation, the total time of the secondary hot-air processing is 35-65min.
As prioritization scheme, the blowing frequency of the hot wind processing is 20-50Hz, and temperature is 40-70 DEG C;Described two The blowing frequency of secondary hot wind processing is 20-50Hz, and temperature is 50-80 DEG C.
3, beneficial effect
Compared with the prior art, the invention has the benefit that
(1) eucolloid can prevent the nut moisture absorption, picking as gelling agent.Maltodextrin has preferable carrier function, and Dissolubility is good, hygroscopicity is low, not easy to knot groups, can increase the filming performance of colloid.In the present invention, maltodextrin is as natural The carrier of colloid can not only promote eucolloid to form the protective film for preventing the product moisture absorption, moreover it is possible in process, make to season Agent preferably adheres to, is not easy to fall.It wraps up in clothing liquid and is easier in conjunction with seasoning, nut containing maltodextrin, it is equal to wrap up in clothing effect It is even.Icing Sugar can increase the viscosity of eucolloid film forming, this makes protective film in preservation and transportational process, is not easily broken.
It is of the invention to wrap up in that the protective film that clothing liquid is formed on nut surface is thin and uniform, do not change the intrinsic form of nut, It is again pleasantly sweet because there is a small amount of Icing Sugar, it is easier to be liked by consumer in terms of vision, the sense of taste.It effectively prevents the effect of picking 78% or more, tack-free efficiency can allow consumer to have while having healthy nut, have rate 81% or more Good edible experience.The present invention is compared with wrapping up in the commercially available nut products of clothing with frying, and extended shelf-life 1 month or more.
(2) present invention has found in the course of the research, when gelatin and Arabic gum are added together as eucolloid, especially The two weight ratio is at (2-3): when 2 section, good crosslinked action can be generated, the block-water performance of protective film can be effectively increased, Product is effectively reduced after hot wind processing and glues hand situation.Moreover, maltodextrin is added in this cross-linked structure, three is formed Protective film it is thin and uniform, be not easy to be destroyed.
(3) present invention is pre-processed using ultrasonic wave to clothing solution is wrapped up in, and can promote eucolloid, maltodextrin and sugar The protective film of reciprocation between powder three, formation is more uniform, is not easily broken.
(4) present invention wraps up in clothing nut using the processing method preparation for wrapping up in clothing twice, can be in heavily fortified point after once wrap up Fruit surface forms layer protecting film, covers layer protecting film again after spraying toppings, since the present invention wraps up in the protective film of clothing liquid formation It is thin and uniform, nut intrinsic form will not be changed wrapping up twice;Toppings can also be clipped in by two layers of protective film well Centre, toppings both will not influence nut proper constituent, so that nut be allowed to keep original local flavor;Can also make toppings and it is extraneous every Absolutely, it dirty hand or will not touch with one's hand.In addition, can more effectively be extended the shelf life the time using the secondary product wrapped up in after clothing.
(5) it is once wrapped up using automatic spraying and secondary capsulation, primarily to making the protective film on nut surface More uniform, the film thickness of formation is more consistent and thin, does not change the intrinsic form of nut.
(6) present invention handles primary package and secondary capsulation process using different hot wind conditions, can make one Nut after secondary package can accelerate the speed of secondary film-forming well in conjunction with toppings, accelerate nut surface Water loss promotes protective film to be formed, and the protective film formed is secured, is not easy to touch with one's hand.
Specific embodiment
The present invention is further described below combined with specific embodiments below.
Embodiment 1
One kind wrapping up in clothing nut, is made of the clothing of wrapping up in of nut and its outer surface;The raw material components for wrapping up in clothing include eucolloid, wheat Bud dextrin and Icing Sugar;Eucolloid is gelatin, and weight is respectively 0.05kg, 0.25kg and 0.20kg, nut Ba Danmu, Ba Dan Wood takes 50kg.
Wrap up in the specific process of clothing are as follows: under 75 DEG C of water bath conditions, eucolloid is added to the water and is dissolved, then added Add maltodextrin and Icing Sugar, the weight of water is 1kg.15min, ultrasonic frequency 250kHZ are handled using ultrasonication.
The above-mentioned specific process for wrapping up in clothing nut, includes the following steps:
(1) clothing liquid is wrapped up in using the raw material components preparation configuration for wrapping up in clothing.
(2) it is once wrapped up on nut surface using wrapping up in clothing liquid, nut is put into Chufa-type sugarcoating machine, by raw material 3% Weight addition wrap up in clothing liquid, be sprayed at nut surface automatically, obtain and once wrap up nut;It is carried out in the process once wrapped up Hot wind processing, continues a hot wind processing after the completion of process once wrapped up, and a hot wind is handled total Time is 20min, and the blowing frequency of hot wind processing is 50Hz, and temperature is 70 DEG C.
(3) toppings are sprinkled on the surface of once package nut, the weight of toppings is 2.5kg, the nut after obtaining powder.
(4) secondary capsulation is carried out on the nut after powder, the nut after powder is put into Chufa-type sugarcoating machine, addition is wrapped up in Clothing liquid, the nut surface after being sprayed at powder automatically obtain secondary capsulation nut, and cooling packs to wrap up in clothing nut.In secondary capsulation Process in carry out secondary hot-air processing, after the completion of the process of secondary capsulation continue secondary hot-air processing, it is secondary The total time of hot wind processing is 35min;The blowing frequency of secondary hot-air processing is 50Hz, and temperature is 80 DEG C.
Detection method:
(1) lose powder situation
10 subjective appreciation composition of personnel evaluation groups are organized, subjective appreciation, scoring mark are carried out to the picking situation of product It is quasi- are as follows:
It 5 points, does not lose powder;4.5 points, effectively prevent picking;It 4 points, can prevent to lose powder;3.5 points, prevent picking effect one As;3 points, to no effect.
(2) it touches with one's hand situation
10 subjective appreciation composition of personnel evaluation groups are organized, subjective appreciation, scoring mark are carried out to the situation of touching with one's hand of product It is quasi- are as follows: 5 points, tack-free;4.5 points, viscous hand is effectively reduced;4 points, viscous hand can be reduced;3.5 points, it is general to reduce viscous hand effect;3 Point, to no effect.
(3) shelf-life
Detection method is referring to TCNFIA effective period of food quality general guide: long-term stable experiment.
The testing result of 1 embodiment 1 of table picking and situation of touching with one's hand
Serial number Lose powder situation Viscous hand situation
1 4 3.8
2 3.5 4
3 4 3.7
4 4.5 3.9
5 3.5 4.2
6 4 4.5
7 3.5 4.3
8 3.8 4.1
9 4 4
10 4 4.1
Average mark 3.9 4.06
As shown in Table 1, it was 78% (average score 3.9, total score 5 are divided) that the present embodiment, which effectively prevents the efficiency of picking, was not glued The efficiency of hand was 81% (average score 3.8, total score 5 are divided).Through long-term stable experiment, the present embodiment wraps up in clothing with frying Commercially available bar of denier wood compares, and extended shelf-life 1 month.
Embodiment 2
One kind wrapping up in clothing nut, is made of the clothing of wrapping up in of nut and its outer surface;The raw material components for wrapping up in clothing include eucolloid, wheat Bud dextrin and Icing Sugar;Eucolloid is Arabic gum, the weight of eucolloid, maltodextrin and Icing Sugar be respectively 0.18kg, 0.18kg and 0.24kg.Nut is peanut, weight 50kg.
Wrap up in the specific process of clothing are as follows: under 85 DEG C of water bath conditions, eucolloid is added to the water and is dissolved, then added Add maltodextrin and Icing Sugar, the weight of water is 2kg, handles 25min, ultrasonic frequency 250kHZ using ultrasonication.
The above-mentioned specific process for wrapping up in clothing nut, includes the following steps:
(1) clothing liquid is wrapped up in using the raw material components preparation configuration for wrapping up in clothing.
(2) it is once wrapped up on nut surface using wrapping up in clothing liquid, nut is put into Chufa-type sugarcoating machine, clothing is wrapped up in addition Liquid is sprayed at nut surface automatically, obtains and once wrap up nut;A hot wind processing is carried out in the process once wrapped up, Continue the processing of hot wind after the completion of the process once wrapped up, the total time of the hot wind processing is 50min, one The blowing frequency of secondary hot wind processing is 20Hz, and temperature is 40 DEG C.
(3) toppings are sprinkled on the surface of once package nut, the weight of toppings is 5kg, the nut after obtaining powder.
(4) secondary capsulation is carried out on the nut after powder, the nut after powder is put into Chufa-type sugarcoating machine, by raw material Clothing liquid is wrapped up in 5% weight ratio addition, and the nut surface after being sprayed at powder automatically obtains secondary capsulation nut, and cooling packs to wrap up in Clothing nut.Secondary hot-air processing is carried out in the process of secondary capsulation, is continued after the completion of the process of secondary capsulation Secondary hot-air processing, the total time of secondary hot-air processing are 65min;The blowing frequency of secondary hot-air processing is 20Hz, and temperature is 50℃。
The testing result of 2 embodiment 2 of table picking and situation of touching with one's hand
Serial number Lose powder situation Viscous hand situation
1 4.3 3.8
2 4.1 4.2
3 3.9 3.9
4 3.8 4.5
5 4.5 4.5
6 3.6 3.9
7 4 3.7
8 4.5 4.3
9 4.2 4.5
10 4.5 4.5
Average mark 4.14 4.18
As shown in Table 2, it was 83% (average score 4.14, total score 5 are divided) that the present embodiment, which effectively prevents the efficiency of picking, was not glued The efficiency of hand was 83% (average score 4.18, total score 5 are divided).Through long-term stable experiment, the present embodiment wraps up in clothing with frying Peanut on Sale compare, extended shelf-life 1 month.
Embodiment 3
One kind wrapping up in clothing nut, is made of the clothing of wrapping up in of nut and its outer surface;The raw material components for wrapping up in clothing include eucolloid, wheat Bud dextrin and Icing Sugar;Eucolloid is the mixture of gelatin and Arabic gum, gelatin, Arabic gum, maltodextrin and Icing Sugar Weight is respectively 0.09kg, 0.09kg, 0.18kg and 0.24kg, and nut is polly seed nucleole, weight 50kg.
Wrap up in the specific process of clothing are as follows: under 85 DEG C of water bath conditions, eucolloid is added to the water and is dissolved, then added Add maltodextrin and Icing Sugar, the weight of water is 2kg, handles 20min, ultrasonic frequency 250kHZ using ultrasonication.
The above-mentioned specific process for wrapping up in clothing nut, includes the following steps:
(1) clothing liquid is wrapped up in using the raw material components preparation configuration for wrapping up in clothing.
(2) it is once wrapped up on nut surface using wrapping up in clothing liquid, nut is put into Chufa-type sugarcoating machine, clothing is wrapped up in addition Liquid is sprayed at nut surface automatically, obtains and once wrap up nut;A hot wind processing is carried out in the process once wrapped up, Continue the processing of hot wind after the completion of the process once wrapped up, the total time of the hot wind processing is 40min, one The blowing frequency of secondary hot wind processing is 30Hz, and temperature is 55 DEG C.
(3) toppings are sprinkled on the surface of once package nut, the weight of toppings is 3kg, the nut after obtaining powder.
(4) secondary capsulation is carried out on the nut after powder, the nut after powder is put into Chufa-type sugarcoating machine, by raw material Clothing liquid is wrapped up in 4% weight ratio addition, and the nut surface after being sprayed at powder automatically obtains secondary capsulation nut, and cooling packs to wrap up in Clothing nut.Secondary hot-air processing is carried out in the process of secondary capsulation, is continued after the completion of the process of secondary capsulation Secondary hot-air processing, the total time of secondary hot-air processing are 45min;The blowing frequency of secondary hot-air processing is 30Hz, and temperature is 65℃。
The testing result of 3 embodiment 3 of table picking and situation of touching with one's hand
Serial number Lose powder situation Viscous hand situation
1 4.5 4.5
2 4.6 4.8
3 4.8 4
4 4.4 4.3
5 4.5 4.5
6 4.5 4
7 4.8 4.5
8 4.4 4.6
9 4.4 4.5
10 4.2 4.3
Average mark 4.51 4.4
As shown in Table 3, the present embodiment effectively prevents the efficiency of picking up to 90% (average score 4.51, total score 5 are divided), does not glue The efficiency of hand was 88% (average score 4.4, total score 5 are divided).Through long-term stable experiment, the present embodiment wraps up in clothing with frying Commercially available polly seed nucleole compares, and extended shelf-life 2 months.
Embodiment 4
One kind wrapping up in clothing nut, is made of the clothing of wrapping up in of nut and its outer surface;The raw material components for wrapping up in clothing include eucolloid, wheat Bud dextrin and Icing Sugar;Eucolloid is the mixture of gelatin and Arabic gum, gelatin, Arabic gum, maltodextrin and Icing Sugar Weight is respectively 0.01kg, 0.02kg, 0.07kg and 0.07kg, and nut is walnut kernel, weight 50kg.
Wrap up in the specific process of clothing are as follows: under 85 DEG C of water bath conditions, eucolloid is added to the water and is dissolved, then added Add maltodextrin and Icing Sugar, the weight of water is 1.83kg, handles 18min, ultrasonic frequency 250kHZ using ultrasonication.
The above-mentioned specific process for wrapping up in clothing nut, includes the following steps:
(1) clothing liquid is wrapped up in using the raw material components preparation configuration for wrapping up in clothing.
(2) it is once wrapped up on nut surface using wrapping up in clothing liquid, nut is put into Chufa-type sugarcoating machine, clothing is wrapped up in addition Liquid is sprayed at nut surface automatically, obtains and once wrap up nut;A hot wind processing is carried out in the process once wrapped up, Continue the processing of hot wind after the completion of the process once wrapped up, the total time of the hot wind processing is 40min, one The blowing frequency of secondary hot wind processing is 30Hz, and temperature is 55 DEG C.
(3) toppings are sprinkled on the surface of once package nut, the weight of toppings is 3kg, the nut after obtaining powder.
(4) secondary capsulation is carried out on the nut after powder, the nut after powder is put into Chufa-type sugarcoating machine, by raw material Clothing liquid is wrapped up in 4% weight ratio addition, and the nut surface after being sprayed at powder automatically obtains secondary capsulation nut, and cooling packs to wrap up in Clothing nut.Secondary hot-air processing is carried out in the process of secondary capsulation, is continued after the completion of the process of secondary capsulation Secondary hot-air processing, the total time of secondary hot-air processing are 40min;The blowing frequency of secondary hot-air processing is 30Hz, and temperature is 60℃。
The testing result of 4 embodiment 4 of table picking and situation of touching with one's hand
Serial number Lose powder situation Viscous hand situation
1 4.5 4.5
2 4.9 4.4
3 5 4.4
4 5 4.3
5 4.4 4.8
6 4.6 4.7
7 4.5 4.2
8 4.3 4.8
9 4.7 4.3
10 4.5 4.4
Average mark 4.64 4.48
As shown in Table 4, it was 93% (average score 4.64, total score 5 are divided) that the present embodiment, which effectively prevents the efficiency of picking, was not glued The efficiency of hand was 88% (average score 4.4, total score 5 are divided).Through long-term stable experiment, the present embodiment wraps up in clothing with frying Commercially available walnut kernel compares, and extended shelf-life 2 months.
Embodiment 5
One kind wrapping up in clothing nut, is made of the clothing of wrapping up in of nut and its outer surface;The raw material components for wrapping up in clothing include eucolloid, wheat Bud dextrin and Icing Sugar;Eucolloid is the mixture of gelatin and Arabic gum, gelatin, Arabic gum, maltodextrin and Icing Sugar Weight is respectively 0.02kg, 0.02kg, 0.06kg and 0.07kg, and nut is walnut kernel, weight 50kg.
The process of embodiment 5 is substantially the same manner as Example 4.
The testing result of 5 embodiment 5 of table picking and situation of touching with one's hand
Serial number Lose powder situation Viscous hand situation
1 5 4.8
2 5 4.9
3 5 4.7
4 4.9 4.4
5 4.8 4.6
6 5 4.3
7 4.8 4.5
8 4.7 4.5
9 4.8 4.8
10 4.7 4.6
Average mark 4.87 4.61
As shown in Table 5, the present embodiment effectively prevents the efficiency of picking up to 97% (average score 4.87, total score 5 are divided), does not glue The efficiency of hand was 92% (average score 4.61, total score 5 are divided).Through long-term stable experiment, the present embodiment wraps up in clothing with frying Commercially available walnut kernel compare, extended shelf-life 2 months.

Claims (10)

1. one kind wraps up in clothing nut, it is made of the clothing of wrapping up in of nut and its outer surface;It is characterized by: the raw material components packet for wrapping up in clothing Include eucolloid, maltodextrin and Icing Sugar;The eucolloid is gelatin and/or Arabic gum.
2. according to claim 1 wrap up in clothing nut, it is characterised in that: in the raw material components for wrapping up in clothing, the natural gum The weight ratio of body, maltodextrin and Icing Sugar is (1-3): (3-5): 4.
3. according to claim 2 wrap up in clothing nut, it is characterised in that: when the mixing that eucolloid is gelatin and Arabic gum When object, the weight ratio of gelatin and Arabic gum is (2-3): 2.
4. according to claim 3 wrap up in clothing nut, it is characterised in that: the specific process for wrapping up in clothing are as follows: in 75-85 Under DEG C water bath condition, eucolloid is added in warm water and is dissolved, then adds maltodextrin and Icing Sugar, the raw material for wrapping up in clothing The total weight of component and the weight ratio of water are (10-30): 100;Ultrasonication 15-25min is utilized later, must wrap up in clothing liquid.
5. a kind of claim 1-4 appoints the processing method for wrapping up in clothing nut described in item, characterized by the following steps:
(1) clothing liquid is wrapped up in using the raw material components preparation configuration for wrapping up in clothing;
(2) it is once wrapped up on nut surface using wrapping up in clothing liquid, obtains and once wrap up nut;
(3) toppings are sprinkled on the surface of the primary package nut, the nut after obtaining powder;
(4) secondary capsulation is carried out on the nut after the powder, obtains secondary capsulation nut, it is so cooling that wrap up in clothing nut.
6. the processing method according to claim 5 for wrapping up in clothing nut, it is characterised in that:
The primary package is by the way of spraying, concrete operations are as follows: nut is put into Chufa-type sugarcoating machine, by raw material 3-5% Weight addition wrap up in clothing liquid, be sprayed at nut surface automatically, obtain and once wrap up nut;
The secondary capsulation is by the way of spraying, concrete operations are as follows: the nut after the powder is put into Chufa-type sugarcoating machine, Clothing liquid is wrapped up in by the weight ratio addition of raw material 3-5%, the nut surface after being sprayed at powder automatically obtains secondary capsulation nut.
7. the processing method according to claim 5 for wrapping up in clothing nut, it is characterised in that: in the step (2), once wrapping A hot wind processing is carried out in the process wrapped up in, and continues a hot wind processing, institute after the completion of the process once wrapped up The total time for stating the processing of a hot wind is 20-50min.
8. the processing method according to claim 7 for wrapping up in clothing nut, it is characterised in that: the blowing of the hot wind processing Frequency is 20-50Hz, and temperature is 40-70 DEG C.
9. the processing method according to claim 5 for wrapping up in clothing nut, it is characterised in that: in the step (4), in secondary packet Secondary hot-air processing is carried out in the process wrapped up in, and continues secondary hot-air processing, institute after the completion of the process of secondary capsulation The total time for stating secondary hot-air processing is 35-65min.
10. the processing method according to claim 9 for wrapping up in clothing nut, it is characterised in that: the hot wind processing is blown Wind frequency is 20-50Hz, and temperature is 40-70 DEG C;The blowing frequency of the secondary hot-air processing is 20-50Hz, temperature 50-80 ℃。
CN201810841061.9A 2018-07-27 2018-07-27 One kind wrapping up in clothing nut and its processing method Pending CN109123560A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103749926A (en) * 2014-01-17 2014-04-30 陆志金 Processing technology for roasting coated peanuts
CN103783576A (en) * 2012-10-27 2014-05-14 众地食品有限公司 High-quality oil-frying saline-taste chestnut production process
TWM504465U (en) * 2015-01-08 2015-07-11 Univ Dayeh Nut structure with dual viable bacterial layers
CN105725148A (en) * 2016-01-27 2016-07-06 李亦琴 Food processing method with pecan kernels as cores
CN106174329A (en) * 2016-07-04 2016-12-07 青岛果果爸爸食品有限公司 A kind of production technology of Mel nut

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103783576A (en) * 2012-10-27 2014-05-14 众地食品有限公司 High-quality oil-frying saline-taste chestnut production process
CN103749926A (en) * 2014-01-17 2014-04-30 陆志金 Processing technology for roasting coated peanuts
TWM504465U (en) * 2015-01-08 2015-07-11 Univ Dayeh Nut structure with dual viable bacterial layers
CN105725148A (en) * 2016-01-27 2016-07-06 李亦琴 Food processing method with pecan kernels as cores
CN106174329A (en) * 2016-07-04 2016-12-07 青岛果果爸爸食品有限公司 A kind of production technology of Mel nut

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