CN109170779A - One kind is undressed amber sugar coated walnut meat preparation method - Google Patents
One kind is undressed amber sugar coated walnut meat preparation method Download PDFInfo
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- CN109170779A CN109170779A CN201811401076.XA CN201811401076A CN109170779A CN 109170779 A CN109170779 A CN 109170779A CN 201811401076 A CN201811401076 A CN 201811401076A CN 109170779 A CN109170779 A CN 109170779A
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- walnut kernel
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- 235000020234 walnut Nutrition 0.000 title claims abstract description 86
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 83
- 235000013372 meat Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 82
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000004006 olive oil Substances 0.000 claims abstract description 12
- 235000008390 olive oil Nutrition 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 238000007598 dipping method Methods 0.000 claims abstract description 8
- 230000018044 dehydration Effects 0.000 claims abstract description 7
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 239000005030 aluminium foil Substances 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
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- 238000005119 centrifugation Methods 0.000 claims description 2
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- AXFBAIOSECPASO-UHFFFAOYSA-N pentacyclo[6.6.2.02,7.04,16.011,15]hexadeca-1(14),2(7),3,5,8(16),9,11(15),12-octaene Chemical compound C1=C(C=C23)C4=C5C3=CC=CC5=CC=C4C2=C1 AXFBAIOSECPASO-UHFFFAOYSA-N 0.000 description 2
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- 241000197194 Bulla Species 0.000 description 1
- 241000589876 Campylobacter Species 0.000 description 1
- 241000589875 Campylobacter jejuni Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000186779 Listeria monocytogenes Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
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- 241000607447 Yersinia enterocolitica Species 0.000 description 1
- 238000001391 atomic fluorescence spectroscopy Methods 0.000 description 1
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- 235000004213 low-fat Nutrition 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000020261 walnut milk Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 229940098232 yersinia enterocolitica Drugs 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N5/00—Machines for hulling, husking or cracking nuts
- A23N5/002—Machines for hulling, husking or cracking nuts for skinning nut kernels
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
One kind is undressed amber sugar coated walnut meat preparation method, including walnut kernel takes off endotesta: walnut kernel freezes for 24 hours at -18 DEG C, and endotesta is peelled off in taking-up；Color protection and dehydration: the walnut kernel for sloughing endotesta, which is immediately placed in 0.3% edible citric acid liquid or 0.5%Vc liquid or mixing colour protecting liquid containing 0.5%Vc and 0.3% edible citric acid, carries out color protection treatment, rear water dumping；Dipping: the walnut kernel after water dumping, which is put in people's mixed impregnant liquor, to be impregnated, and mixed impregnant liquor is that the honey of the addition 30% in 50% oligoisomaltose liquid mixes；Lower temperature vacuum frying, de-oiling.The amber sugar coated walnut meat surface produced using the method for the present invention is sparkling and crystal-clear pale yellow, has olive oil and walnut fragrance, and crispy in taste, oil content is low, and arsenic, lead heavy metal are not detected, and acid value, peroxide value are below the product of conventional sleeve sugar technique production；Be harmful to the human body substance, Escherichia coli and the pathogenic bacteria such as acrylamide, trans-fatty acid, BaP are not detected, and shelf life is long.
Description
Technical field
The present invention relates to a kind of walnut kernel processing technologies, belong to food processing technology field.
Background technique
Walnut is world-renowned woody oleiferous plants and nonwood forest trees and high-fat, high protein, the food of high nutrition, oil
Dual-purpose tree species produce various regions all over the world, develop and use to it also relatively early, have formed walnut oil, Walnut Milk and leisure snack
Equal products.Walnut because its unique flavor, it is full of nutrition be always snack food important source material or auxiliary material, have both at home and abroad at present
Close walnut snack food report, principal concern in its processing method as walnut kernel kind clothing remove the peel, preheating, degreasing, baking,
Influence of the processes such as frying to walnut kernel color, quality, mouthfeel and comprehensive score determines the best production of walnut kernel snack food
The contents such as method parameter.Packaging and inoxidizability storage relevant report to walnut snack food is less.
Fried food is very popular always with its unique mouthfeel, but with the continuous improvement of living standard, people
Requirement for diet have reached the naturalization high-quality stage, traditional frying method makes most of food nutrient composition by broken
It is bad, and fried food oil content is excessively high, and it is edible to be not suitable for hypertension, people with hyperlipidemia.Amber sugar coated walnut meat is Yunnan traditional characteristics
Food, with society, expanding economy and the improvement of people's living standards, processing method, technical requirements and nutritive value are not
It is able to satisfy the demand of Walnut Industry Development in Yunnan.The oil content of traditional high temperature frying Honeyed Walnuts is up to 60% or more, belongs to high
Oil, high sugar food, floorboard with high oil content food is not only not easy to long-term preservation, nor is conducive to the health of eater.In view of
Existing walnut, which covers sugared frying method, increases its peroxide value, acid value, reduces total phenol and oxidation resistance, shortens its storage-stable
Property, in its frying course, because high temperature generates substances such as the acrylamide, trans-fatty acid, the BaP that are largely harmful to the human body etc.
A series of problems improves existing processing method extremely urgent.
Summary of the invention
In order to solve oxidizable, high temperature in the processing of existing amber sugar coated walnut meat generate the acrylamide being largely harmful to the human body,
The material technologies problem such as trans-fatty acid, BaP, the present invention provide a kind of Honeyed Walnuts preparation method.Method flow: walnut
Endotesta → (oligoisomaltose+honey) dipping → lower temperature vacuum frying → de-oiling → packaging → finished product is removed in benevolence freezing.
A kind of amber sugar coated walnut meat preparation method provided by the present invention, comprising the following steps:
(1) walnut kernel takes off endotesta: walnut kernel freezes for 24 hours at -18 DEG C, and endotesta is peelled off in taking-up；
(2) color protection and dehydration: the walnut kernel for sloughing endotesta is immediately placed in 0.3% edible citric acid liquid or 0.5% dimension life
30~60min of color protection treatment is carried out in plain C liquid or mixing colour protecting liquid containing 0.5% vitamin C and 0.3% edible citric acid,
Then walnut kernel is packed into cloth bag, with hydro-extracting cage water dumping 1~2 minute, makes the control of walnut kernel water content 10~12%；
(3) impregnate: the peach kernel after water dumping, which is put dipping 30~60mi n, the mixed impregnant liquor in people's mixed impregnant liquor, is
The honey that 50% oligoisomaltose liquid quality 30% is incorporated as in 50% oligoisomaltose liquid mixes；
(4) lower temperature vacuum frying: pre- thermotropic 90 DEG C of olive oil are put into the walnut kernel after dipping in olive oil, vacuum
Degree is in -0.09MPa~-0.1MPa, 15~20min of frying；
(5) de-oiling: being placed in vacuum centrifuge de-oiling for walnut kernel after fried, is centrifuged in the case where vacuum degree is -0.1MPa
De-oiling, revolving speed 1500r/min, 2~3min of time；
(6) it packs
Walnut kernel after de-oiling is packed or vacuum In Aluminium Foil Packing with nitrogen filling aluminium foil；
Percentage described in above steps is mass percent.
Compared with prior art, the amber sugar coated walnut meat of the method for the present invention production has a characteristic that
1, it freezes to take out afterwards for 24 hours at -18 DEG C using walnut kernel and peels off endotesta, the endotesta of walnut kernel is not only easy
It peels off, and keeps the original color of walnut kernel, flavor, brittleness.The prior art generallys use gone after blanching or concentrated base impregnate in
Kind skin, blanching go walnut kernel after endotesta to soften, cannot restore original brittleness, taste bad；Endotesta is gone after dipping by lye
Due to the immersion of lye, it is dark yellow that lye reacts color with albumen, loses original walnut kernel flavor.
2, it being impregnated using " oligoisomaltose liquid+honey ", forms low sugar amber sugar coated walnut meat, surface is coated with honey outer membrane,
Natural anti-oxidation layer is formed, its shelf life can be extended, this product shelf life 12 months saves 12 months, and walnut kernel is still
It is crisp, without rancidity.
3, the Honeyed Walnuts of the method for the present invention production remain the original local flavor and nutritional ingredient of walnut, and have low
The features such as sugar, low fat and low-heat, palatable crisp, unique flavor are a kind of excellent health foods, can be adjusted seasonal short
It lacks, convenient for storage and transport.
4, the present invention is using firelight or sunlight prosperous lower temperature vacuum frying machine YC-500 low-temperature frying method and superfine just fried olive oil production
Amber sugar coated walnut meat can retain nutritional ingredient in walnut, flavor components and function factor to the greatest extent, it is no acrylamide, anti-
Formula fatty acid, BaP etc. are harmful to the human body substance, have complied with traditional food modernization, and the international development of modern food becomes
Gesture.
4, gained amber sugar coated walnut meat is high-quality, and sense organ and physical and chemical index are as follows:
Organoleptic indicator: surface is sparkling and crystal-clear pale yellow, has olive oil and walnut fragrance, crispy in taste.
Physical and chemical index: oil content < 35%；Moisture < 5%；Arsenic, lead heavy metal are not detected, and product acid value and peroxide value are equal
Lower than conventional sleeve sugar technique, this product acid value is 0.25~0.62mgKOH/g, and peroxide value is 0.32~1.08mmol/kg (equal
0.82~the 1.59mgKOH/g of amber sugar coated walnut meat acid value and peroxide value 1.15 produced lower than conventional sleeve sugar technique~
1.98mmol/kg), the substance that is harmful to the human body such as acrylamide, trans-fatty acid, BaP is not detected, microbiological indicator: thin
Bacterium sum≤50/g, Escherichia coli and pathogenic bacteria are not detected.
Specific embodiment
Embodiment 1
(1) the main dry walnut kernel of cultivation Yangbi bulla planted extensively of screening Yunnan, when screening, remove broken benevolence, onal, worm food, mould
The underproof walnut kernel such as rotten, rancidity keeps selected walnut kernel benevolence color, block shape substantially uniform consistent, freezes at -18 DEG C
For 24 hours, it takes out and peels off endotesta, to remove its bitter taste.
(2) endotesta walnut kernel color protection and dehydration are taken off
The walnut kernel for sloughing endotesta, which is immediately placed in the edible citric acid liquid that mass percent is 0.3%, to carry out at color protection
Manage 30min, walnut kernel be then packed into cloth bag, with hydro-extracting cage water dumping 1~2 minute, make the control of walnut kernel water content 10~
12% mass percent.
(3) impregnate: the walnut kernel after water dumping is put and impregnates 30min in people's mixed impregnant liquor, the mixed impregnant liquor be
Honey is added in the oligoisomaltose liquid that mass percent is 50% to mix, the additional amount of honey is mass percent
The 30% of 50% oligoisomaltose liquid quality；Mixed impregnant liquor impregnation of the present invention is removed to be removed by osmotic dehydration
Portion of water simultaneously fills its hole, reduces surface shrinkage, increases its solid content, reach improvement mouthfeel, instead of amber core
Set sugar in peach production method is outer, and also formation low sugar amber sugar coated walnut meat, surface are coated with honey outer membrane, forms natural anti-oxidation layer,
Its shelf life can be extended, this product shelf life 12 months saves 12 months, and walnut kernel is still crisp, without rancidity.
(4) firelight or sunlight prosperous lower temperature vacuum frying machine YC-500 is fried: using firelight or sunlight prosperous lower temperature vacuum frying machine YC-500 low-temperature frying
Olive oil is first put into pre- thermotropic 90 DEG C of oil cauldron, then the walnut kernel after dipping is put into olive oil by method, closes oil cauldron,
It evacuates, so that vacustat is in -0.09MPa~-0.1MPa, fried 20min.
(5) de-oiling: after fried should de-oiling immediately, walnut kernel is placed in vacuum centrifuge de-oiling, be in vacuum degree-
Centrifugation de-oiling under 0.1MPa, revolving speed 1500r/min, 2~3min of time, to prevent residual temperature brown stain.
(6) it packs
Walnut kernel after de-oiling is packed or vacuum In Aluminium Foil Packing with nitrogen filling aluminium foil.
Products obtained therefrom physical and chemical index:
Organoleptic indicator: surface is sparkling and crystal-clear pale yellow, has olive oil and walnut fragrance, crispy in taste.
Physical and chemical index: oil content 34.2%；Moisture 4.5%；Arsenic, lead heavy metal are not detected, and product acid value is
0.25mgKOH/g, peroxide value are 0.32mmo l/kg, and acrylamide, trans-fatty acid, BaP etc. are harmful to the human body substance
It is not detected.
Microbiological indicator: total number of bacteria≤50/g, Escherichia coli and pathogenic bacteria are not detected.
" GB/T 14488.1- is measured using measurement " GB/T5009.6-2003 " oil content of vegetable oil material fatty in food
2008 " oil content is detected；Moisture is detected using measurement " GB/T5009.3-2003 " method of moisture in food；Using " SN/T
3479-2013 " inlet and outlet Mercury In Cosmetics, arsenic, lead measuring method atomic fluorescence spectrometry method detect arsenic, lead heavy metal；
Using in " SN/T 4018-2014 " export food it is non-can cultivation conditions bacterium method of inspection detection bacterium, using " SN/T
0169-2010 " coliform, excrement colibacillus group and E. coli detection method detect Escherichia coli in import and export food；Using
It is common pathogen detection PCR-DHPLC method method detection salmonella in " SN/T 2641-2010 " food, Shigella, golden yellow
Color staphylococcus, yersinia enterocolitica, Listeria Monocytogenes, campylobacter jejuni, thermophilic Campylobacter spp
Equal pathogenic bacteria；Acrylamide uses the measurement of " GB 5009.204-2014 " national food safety standard Acrylamide in Foods；
Trans-fatty acid uses the measurement of " GB 5009.257-2016 " national food safety standard Trans-fatty Acids in Foods；Benzo
(α) pyrene uses the detection method of " measurement of benzo (α) pyrene in national food safety standard food "；Peroxide value uses " GB
5009.227-2016 " measurement of peroxide value in national food safety standard food；Acid value uses " GB/T 5510-2011 " grain
Oil examines grain, the measurement of oil plant fatty acid value.
Embodiment 2
For embodiment 2 in addition to following steps are different, remaining step is same as Example 1.
(1) the dry walnut kernel of main breed hemp for screening Yunnan freezes for 24 hours at -18 DEG C, and endotesta is peelled off in taking-up, to remove
Its bitter taste.
(2) endotesta walnut kernel color protection and dehydration are taken off
The walnut kernel for sloughing endotesta, which is immediately placed in the vitamin C liquid that mass percent is 0.5%, carries out color protection treatment
60min。
(3) impregnate: it is 60min that the peach kernel after water dumping, which is put the time impregnated in people's mixed impregnant liquor,.
(4) firelight or sunlight prosperous lower temperature vacuum frying machine YC-500 is fried: fried 15min.
Products obtained therefrom physical and chemical index:
Organoleptic indicator: surface is sparkling and crystal-clear pale yellow, has olive oil and walnut fragrance, crispy in taste.
Physical and chemical index: oil content 32%；Moisture 4.8%；Arsenic, lead heavy metal are not detected, and product acid value is 0.59mgKOH/
G, peroxide value are 0.98mmo l/kg, and the substance that is harmful to the human body such as acrylamide, trans-fatty acid, BaP is not detected.
Microbiological indicator: total number of bacteria≤50/g, Escherichia coli and pathogenic bacteria are not detected.
Embodiment 3
For embodiment 3 in addition to following steps are different, remaining step is same as Example 1.
(1) the three dry walnut kernel of main breed Dayao for screening Yunnan freeze for 24 hours at -18 DEG C, and endotesta is peelled off in taking-up,
To remove its bitter taste.
(2) endotesta walnut kernel color protection and dehydration are taken off
Slough endotesta walnut kernel be immediately placed in containing mass percent be 0.5% vitamin C and mass percent
To carry out color protection treatment 30min in the mixing colour protecting liquid of 0.3% edible citric acid, both having reached prevents walnut kernel brown stain color protection
Effect, and increase ascorbic content.
Products obtained therefrom physical and chemical index:
Organoleptic indicator: surface is sparkling and crystal-clear pale yellow, has olive oil and walnut fragrance, crispy in taste.
Physical and chemical index: oil content 31.8%, moisture 4.2%；Arsenic, lead heavy metal are not detected, and product acid value is
0.62mgKOH/g, peroxide value 1.08mmol/kg, acrylamide, trans-fatty acid, BaP etc. are harmful to the human body substance
It is not detected.
Microbiological indicator: total number of bacteria≤50/g, Escherichia coli and pathogenic bacteria are not detected.
The raw materials used main cultivation Walnut Cultivars of difference for deriving from Yunnan Province of the above various embodiments, processing effect is all very
It is good, show wide adaptability of the present invention, the processing of the walnut kernel suitable for different Walnut Cultivars.The amber sugar coated walnut meat of this method processing
Acid value is 0.25~0.62mgKOH/g, and peroxide value is 0.32~1.08mmol/kg, is below the production of conventional sleeve sugar technique
1.15~1.98mmol/kg of 0.82~1.59mgKOH/g of amber sugar coated walnut meat acid value and peroxide value.
Claims (1)
- The amber sugar coated walnut meat preparation method 1. one kind is undressed, which comprises the following steps:(1) walnut kernel takes off endotesta: walnut kernel freezes for 24 hours at -18 DEG C, and endotesta is peelled off in taking-up；(2) color protection and dehydration: the walnut kernel for sloughing endotesta is immediately placed in 0.3% edible citric acid liquid or 0.5% vitamin C liquid Or 30~60min of color protection treatment is carried out in the mixing colour protecting liquid containing 0.5% vitamin C and 0.3% edible citric acid, then will Walnut kernel is packed into cloth bag, with hydro-extracting cage water dumping 1~2 minute, makes the control of walnut kernel water content 10~12%；(3) impregnate: the walnut kernel after water dumping put into people's mixed impregnant liquor 30~60min of dipping, the mixed impregnant liquor be The honey that 50% oligoisomaltose liquid quality 30% is incorporated as in 50% oligoisomaltose liquid mixes；(4) lower temperature vacuum frying: pre- thermotropic 90 DEG C of olive oil are put into the walnut kernel after dipping in olive oil, vacuum degree- 0.09Mpa~-0.1Mpa, 15~20min of frying；(5) de-oiling: being placed in vacuum centrifuge de-oiling for walnut kernel after fried, the centrifugation de-oiling in the case where vacuum degree is -0.1Mpa, Revolving speed 1500r/min, 2~3min of time；(6) it packsWalnut kernel after de-oiling is packed or vacuum In Aluminium Foil Packing with nitrogen filling aluminium foil；Percentage described in above steps is mass percent.
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Application publication date: 20190111 |