CN109123564A - 一种五香核桃仁及加工工艺 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
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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
- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及食品加工领域,具体是指一种五香核桃仁及加工工艺,核桃仁50‑54份,花生10‑14份,蜂蜜3‑7份,红枣2‑4份,桂圆2‑4份,草莓2‑4份,芒果2‑4份,蔗糖3‑5份,抗氧剂0.01‑0.03份。本发明制作简单,便于制作五香核桃仁,五香核桃仁具有可防止细胞老化,能分健脑、增强记忆力及延缓衰老的作用,并且口味独特,具有红枣、花生、桂圆、草莓和芒果的味道,满足不不同人群对口味的要求。
Description
技术领域
本发明涉及食品加工领域,具体是指一种五香核桃仁及加工工艺。
背景技术
核桃,又称胡桃,羌桃,为胡桃科植物。与扁桃、腰果、榛子并称为世界著名的“四大干果”。核桃仁含有丰富的营养素,每百克含蛋白质15~20克,脂肪较多,碳水化合物10克;并含有人体必需的钙、磷、铁等多种微量元素和矿物质,以及胡萝卜素、核黄素等多种维生素。对人体有益。是深受老百姓喜爱的坚果类食品之一。
随着人们生活水平的提高,人们对五香核桃仁的口味提出了更多的要求,但是目前市场上的核桃仁的口味单一,已经不能满足消费者对于核桃仁口味的要求了。
发明内容
本发明要解决的技术问题是克服上述技术的缺陷,提供一种五香核桃仁及加工工艺。
为解决上述技术问题,本发明提供的技术方案为一种五香核桃,其特征在于,各组成成分及重量百分含量如下:核桃仁50-54份,花生10-14份,蜂蜜3-7份,红枣2-4份,桂圆2-4份,草莓2-4份,芒果2-4份,蔗糖3-5份,抗氧剂0.01-0.03份。
作为改进,各组成成分及重量百分含量如下:核桃仁52份,花生12份,蜂蜜5份,红枣3份,桂圆3份,草莓3份,芒果2-4份,蔗糖4份,抗氧剂0.02份。
五香核桃仁的加工工艺,其特征在于:(1)核桃仁初加工:选取新鲜的核桃仁,用清水浸泡、去皮、漂洗、滤水;
(2)配置五香核桃仁溶液:按照上述比例的蜂蜜、蔗糖和抗氧剂,并且加入水,加热至100°,将芒果、花生、红枣、桂圆、草莓五种原料按照上述比例放置于电饭煲里面,煮3-4分钟,然后放置于阴凉处,降低至常温;
(3)核桃仁套五香溶液:按照上述比例的核桃仁放入电饭煲里面,然后取出甩去溶液;
(4)核桃仁烤制:将套五香溶液后的核桃仁上盆、烘烤、冷却;
(5)包装、检验,做出成品。
作为改进,步骤(1)核桃仁初加工中,选取的新鲜核桃仁为二路或“黑头”的核桃仁,清水浸泡时间为8小时。
本发明一种五香核桃仁及加工工艺具有如下优点:制作简单,便于制作五香核桃仁,五香核桃仁具有可防止细胞老化,能分健脑、增强记忆力及延缓衰老的作用,并且口味独特,具有红枣、花生、桂圆、草莓和芒果的味道,满足不不同人群对口味的要求。
具体实施方式
下面对本发明做进一步的详细说明。
实施例一
一种五香核桃,其特征在于,各组成成分及重量百分含量如下:核桃仁50-54份,花生10-14份,蜂蜜3-7份,红枣2-4份,桂圆2-4份,草莓2-4份,芒果2-4份,蔗糖3-5份,抗氧剂0.01-0.03份。
作为改进,各组成成分及重量百分含量如下:核桃仁52份,花生12份,蜂蜜5份,红枣3份,桂圆3份,草莓3份,芒果2-4份,蔗糖4份,抗氧剂0.02份。
五香核桃仁的加工工艺,其特征在于:(1)核桃仁初加工:选取新鲜的核桃仁,用清水浸泡、去皮、漂洗、滤水;
(2)配置五香核桃仁溶液:按照上述比例的蜂蜜、蔗糖和抗氧剂,并且加入水,加热至100°,将芒果、花生、红枣、桂圆、草莓五种原料按照上述比例放置于电饭煲里面,煮3-4分钟,然后放置于阴凉处,降低至常温;
(3)核桃仁套五香溶液:按照上述比例的核桃仁放入电饭煲里面,然后取出甩去溶液;
(4)核桃仁烤制:将套五香溶液后的核桃仁上盆、烘烤、冷却;
(5)包装、检验,做出成品。
作为改进,步骤(1)核桃仁初加工中,选取的新鲜核桃仁为二路或“黑头”的核桃仁,清水浸泡时间为8小时。
实施例二
一种五香核桃,其特征在于,各组成成分及重量百分含量如下:核桃仁50份,花生10份,蜂蜜3份,红枣2,桂圆2份,草莓2份,芒果2份,蔗糖3份,抗氧剂0.01份。
五香核桃仁的加工工艺,其特征在于:(1)核桃仁初加工:选取新鲜的核桃仁,用清水浸泡、去皮、漂洗、滤水;
(2)配置五香核桃仁溶液:按照上述比例的蜂蜜、蔗糖和抗氧剂,并且加入水,加热至100°,将芒果、花生、红枣、桂圆、草莓五种原料按照上述比例放置于电饭煲里面,煮3-4分钟,然后放置于阴凉处,降低至常温;
(3)核桃仁套五香溶液:按照上述比例的核桃仁放入电饭煲里面,然后取出甩去溶液;
(4)核桃仁烤制:将套五香溶液后的核桃仁上盆、烘烤、冷却;
(5)包装、检验,做出成品。
作为改进,步骤(1)核桃仁初加工中,选取的新鲜核桃仁为二路或“黑头”的核桃仁,清水浸泡时间为8小时。
实施例三
一种五香核桃,其特征在于,各组成成分及重量百分含量如下:核桃仁54份,花生14份,蜂蜜7份,红枣4份,桂圆4份,草莓4份,芒果4份,蔗糖5份,抗氧剂0.03份。
五香核桃仁的加工工艺,其特征在于:(1)核桃仁初加工:选取新鲜的核桃仁,用清水浸泡、去皮、漂洗、滤水;
(2)配置五香核桃仁溶液:按照上述比例的蜂蜜、蔗糖和抗氧剂,并且加入水,加热至100°,将芒果、花生、红枣、桂圆、草莓五种原料按照上述比例放置于电饭煲里面,煮3-4分钟,然后放置于阴凉处,降低至常温;
(3)核桃仁套五香溶液:按照上述比例的核桃仁放入电饭煲里面,然后取出甩去溶液;
(4)核桃仁烤制:将套五香溶液后的核桃仁上盆、烘烤、冷却;
(5)包装、检验,做出成品。
作为改进,步骤(1)核桃仁初加工中,选取的新鲜核桃仁为二路或“黑头”的核桃仁,清水浸泡时间为8小时。
核桃含有丰富的维生素B和E,可防止细胞老化,能分健脑、增强记忆力及延缓衰老。它含有特殊的维生素成分,不但不升高胆固醇,还能减少肠道对胆固醇的吸收,所以很适合动脉硬化、高血压和冠心病人食用。核桃仁含有大量维生素E和亚麻油酸,是人体理想的肌肤美容剂,经常食用有润肌肤、乌须发的作用,当感到疲劳时,嚼些核桃仁,有缓解疲劳和压力的作用。核桃还可以补肾固精、润肠通便、壮实身体。
以上对本发明及其实施方式进行了描述,这种描述没有限制性。总而言之如果本领域的普通技术人员受其启示,在不脱离本发明创造宗旨的情况下,不经创造性的设计出与该技术方案相似的实施例,均应属于本发明的保护范围。
Claims (4)
1.一种五香核桃仁,其特征在于,各组成成分及重量百分含量如下:核桃仁50-54份,花生10-14份,蜂蜜3-7份,红枣2-4份,桂圆2-4份,草莓2-4份,芒果2-4份,蔗糖3-5份,抗氧剂0.01-0.03份。
2.根据权利要求1所述的一种五香核桃仁,其特征在于,各组成成分及重量百分含量如下:核桃仁52份,花生12份,蜂蜜5份,红枣3份,桂圆3份,草莓3份,芒果2-4份,蔗糖4份,抗氧剂0.02份。
3.五香核桃仁的加工工艺,其特征在于:(1)核桃仁初加工:选取新鲜的核桃仁,用清水浸泡、去皮、漂洗、滤水;
(2)配置五香核桃仁溶液:按照上述比例的蜂蜜、蔗糖和抗氧剂,并且加入水,加热至100°,将芒果、花生、红枣、桂圆、草莓五种原料按照上述比例放置于电饭煲里面,煮3-4分钟,然后放置于阴凉处,降低至常温;
(3)核桃仁套五香溶液:按照上述比例的核桃仁放入电饭煲里面,然后取出甩去溶液;
(4)核桃仁烤制:将套五香溶液后的核桃仁上盆、烘烤、冷却;
(5)包装、检验,做出成品。
4.根据权利要求3所述五香核桃仁的加工工艺,其特征在于:步骤(1)核桃仁初加工中,选取的新鲜核桃仁为二路或“黑头”的核桃仁,清水浸泡时间为8小时。
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