CN109303318A - 一种具有保健功能的魔芋粉核桃酱及其制备方法 - Google Patents
一种具有保健功能的魔芋粉核桃酱及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
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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
- A23L19/115—Konjak; Konntaku
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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
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Abstract
本发明涉及的是一种具有保健功能的魔芋粉核桃酱及其制备方法，其特征是配方组成按重量百分比为：核桃仁77‑82，魔芋粉3‑10，白糖4‑6，羧甲基纤维素钠(CMC)0.5，食盐0.2，余量为水。制备方法为将核桃仁135℃‑145℃烘烤30‑40min，冷却去皮，经粉碎机或胶体磨粗磨至酱状；将魔芋粉125℃时烘烤12min至色泽呈浅黄色，白砂糖磨碎成粉及食盐依次按比例加入到核桃酱中，继续研磨至酱体细腻，然后将CMC加热水溶解，倒入核桃酱中继续研磨，搅拌均匀，罐装，高温杀菌。本发明保持了核桃原有的自然风味，增加了碳水化合物、膳食纤维和矿物质元素含量，提高了营养和保健作用。口感细腻，香甜，无油层析出，涂沫性好，食用方便。
Description
技术领域
本发明涉及一种食用核桃酱，特别是具有保健功能的魔芋粉核桃酱，属于食品技术领域。
背景技术
核桃是营养价值很高的坚果，富含油脂，含63％的脂肪，15.4％的蛋白质，10％的碳水化合物及多种维生素和矿物质元素。核桃油脂中不饱和脂肪酸达90％以上，人体必需脂肪酸含量丰富，此外还含有丰富的多酚和黄酮类物质，以及褪黑素等功能性成分，因此核桃具有健胃、补血、润肺、益肾、补脑、延缓衰老、预防心脑血管疾病等多种功效。目前核桃的消费主要是直接食用果仁，加工品较少，虽然有一些有关核桃酱的专利公开了[CN101317677A，CN1640297A，CN1957769A]，但市场上少见有核桃酱，特别是营养搭配具有保健功能的核桃酱。
现代研究表明魔芋的主要化学成分为碳水化合物，含44％-64％的葡甘露聚糖，为膳食纤维成分，以及淀粉和其它多糖，含5％-10％粗蛋白及多种人体必需微量元素。魔芋具有防治便秘、降血脂、降血糖、减肥健美、增强免疫等多种药理作用。
核桃含脂肪高，添加魔芋粉，补充碳水化合物和膳食纤维，可起到平衡营养、功能互补的作用，因此魔芋粉核桃酱将是具有多种保健作用的保健食品。
发明内容
本发明的目的是提供一种更具营养和保健功能的核桃酱及其制备方法。本发明所述的核桃酱是以核桃仁为主料，依据营养学原理，科学配方添加魔芋粉、羧甲基纤维素钠(CMC)制成，具有核桃原有的自然酱香和酯香气、制作工艺简单、营养独特丰富，味道香美的特点。
本发明所述魔芋粉核桃酱是这样实现的：
核桃酱以100份重量计，其配方组成为：核桃仁77-82，魔芋粉3-10，白糖4-6，食盐0.2，CMC0.5，余量为水。
本发明采用的技术方案是
1.选料：选择当年干燥、果仁饱满，色泽正常、不变质的核桃仁；
2.烘烤去皮：将核桃仁135℃-145℃烘烤30-40min，冷却后揉搓去内种皮，备用；
3.魔芋粉，125℃烘烤12min至色泽呈浅黄色，有清香味，备用；
4.将白砂糖经粉碎机磨碎成粉状，备用；
5.粗磨：将处理好的备用核桃仁用万能粉碎机或胶体磨粗磨至酱状；
6.调配、细磨：将烘熟的魔芋粉、白砂糖、食盐按配方比例加入到核桃酱中，继续细磨至酱体细腻、均匀一致，然后将CMC加热水溶解，倒入核桃酱中继续研磨，搅拌均匀即可；
7.装罐灭菌：将酱装入瓶或罐中，密封、高温杀菌。
本发明的有益效果是：保持了核桃原有的自然风味，将核桃的高油脂，低碳水化合物营养特性通过添加富含碳水化合物的魔芋粉得到平衡，增加了膳食纤维和矿物质元素含量，提高了营养和保健作用。产品口感细腻，香甜可口，酱体呈黄棕色，均匀一致，无油层析出，粘弹性与涂沫性好，生产工艺简单，食用方便。
具体实施方式
结合配方详细说明实施例和保健作用
实施例1
本发明所述核桃酱按重量百分比由下述配方组成：
核桃仁82％，魔芋粉3.0％，糖粉6％，食盐0.2％CMC0.5％，余量为水。
本发明所述核桃酱的制备方法按下列步骤操作实施：
a、选料：选择当年干燥、果仁饱满，色泽正常、不变质的核桃仁；
b、烘烤去皮：将核桃仁135℃-145℃，烘烤30-40min，冷却后揉搓去内种皮，备用；
c、魔芋粉，125℃时烘烤12min，色泽呈浅黄色，有清香味；
d、将白砂糖经粉碎机磨碎成粉状；
e、粗磨：将处理好的备用核桃仁用万能粉碎机或胶体磨，进行粗磨至酱状；
f、调配、细磨：将烘熟的魔芋粉、白砂糖、食盐按配方比例加入到核桃酱中，继续研磨至酱体细腻、均匀一致，然后将CMC加热水溶解，倒入核桃酱中继续研磨，搅拌均匀即可；
g、装罐灭菌：将核桃酱装入瓶或罐中，密封、121℃高温杀菌20min。
实施例2
本发明所述核桃酱按重量百分比由下述配方组成：
核桃仁79.5％，魔芋粉5.5％，糖粉6％，食盐0.2％CMC0.5％，余量为水。
按实施例1的方法制备而得。
实施例3
本发明所述核桃酱按重量百分比由下述配方组成：
核桃仁78.5％，魔芋粉7.5％，糖粉5％，食盐0.2％CMC0.5％，余量为水。
按实施例1的方法制备而得。
实施例4
本发明所述核桃酱按重量百分比由下述配方组成：
核桃仁77％，魔芋粉10.0％，糖粉4％，食盐0.2％CMC0.5％，余量为水。
按实施例1的方法制备而得。
核桃仁：性温，具有健胃、补血、润肺、益肾、补脑、延缓衰老、预防心脑血管疾病等多种功效；
魔芋：魔芋具有防治便秘、降血脂、降血糖、减肥健美、增强免疫等多种功能作用。
Claims (2)
1.一种具有保健功能的魔芋粉核桃酱，主要由核桃仁、魔芋粉、糖、食盐和羧甲基纤维素钠制成，其特征是配方组成按重量百分比为核桃仁77％-82％，魔芋粉3％-10％，白糖4％-6％，羧甲基纤维素钠0.5％，食盐0.2％，余量为水。
2.根据权利要求1所述魔芋粉核桃酱的制备方法，其特征包括以下步骤：
a、选料：选择当年干燥、果仁饱满，色泽正常、不变质的核桃仁；
b、烘烤去皮：将核桃仁在135℃-145℃烘烤30-40min，冷却后揉搓去内种皮，备用；
c、魔芋粉，125℃烘烤12min，色泽呈浅黄色，有清香味，备用；
d、将白砂糖经粉碎机磨碎成粉状，备用；
e、粗磨：将处理好的备用核桃仁用万能粉碎机或胶体磨粗磨至酱状；
f、调配、细磨：将烘熟的魔芋粉、白砂糖、食盐按配方比例加入到核桃酱中，继续细磨至酱体细腻、均匀一致，然后将羧甲基纤维素钠加热水溶解，倒入核桃酱中继续研磨，搅拌均匀即可；
g、装罐灭菌：将核桃酱装入瓶或罐中，密封、121℃高温杀菌20min。
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| CN102018240A (zh) * | 2009-09-17 | 2011-04-20 | 北京联合大学 | 一种具有保健功能的魔芋粉核桃酱及其制备方法 |
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| CN102018240A (zh) * | 2009-09-17 | 2011-04-20 | 北京联合大学 | 一种具有保健功能的魔芋粉核桃酱及其制备方法 |
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