CN109329847A - A kind of preparation method of rosemary hickory kernel - Google Patents
A kind of preparation method of rosemary hickory kernel Download PDFInfo
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- CN109329847A CN109329847A CN201811461902.XA CN201811461902A CN109329847A CN 109329847 A CN109329847 A CN 109329847A CN 201811461902 A CN201811461902 A CN 201811461902A CN 109329847 A CN109329847 A CN 109329847A
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- 241000723418 Carya Species 0.000 title claims abstract description 256
- 241001529742 Rosmarinus Species 0.000 title claims abstract description 146
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 49
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 49
- 238000001035 drying Methods 0.000 claims abstract description 41
- 238000000605 extraction Methods 0.000 claims abstract description 41
- 235000019606 astringent taste Nutrition 0.000 claims abstract description 37
- 150000003839 salts Chemical class 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 24
- 241000758789 Juglans Species 0.000 claims abstract description 15
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 14
- 235000020234 walnut Nutrition 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 12
- 235000017550 sodium carbonate Nutrition 0.000 claims abstract description 12
- 238000010521 absorption reaction Methods 0.000 claims abstract description 11
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 49
- 239000003795 chemical substances by application Substances 0.000 claims description 26
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 20
- 241000287828 Gallus gallus Species 0.000 claims description 20
- 229930006000 Sucrose Natural products 0.000 claims description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 20
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 20
- 235000013330 chicken meat Nutrition 0.000 claims description 20
- 229940093503 ethyl maltol Drugs 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 20
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 20
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 19
- IPCSVZSSVZVIGE-UHFFFAOYSA-M hexadecanoate Chemical compound CCCCCCCCCCCCCCCC([O-])=O IPCSVZSSVZVIGE-UHFFFAOYSA-M 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 13
- 241000899834 Obovaria olivaria Species 0.000 claims description 11
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 10
- 241001062969 Conradina etonia Species 0.000 claims description 10
- 238000004061 bleaching Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 229910052799 carbon Inorganic materials 0.000 claims description 10
- 239000012153 distilled water Substances 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000010992 reflux Methods 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 239000002904 solvent Substances 0.000 claims description 10
- 230000007306 turnover Effects 0.000 claims description 9
- 238000005119 centrifugation Methods 0.000 claims description 8
- 241000251468 Actinopterygii Species 0.000 claims 1
- 150000004671 saturated fatty acids Chemical class 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 240000005809 Prunus persica Species 0.000 description 9
- 235000006040 Prunus persica var persica Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 4
- 244000178231 Rosmarinus officinalis Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 235000013757 Juglans Nutrition 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 241001233957 eudicotyledons Species 0.000 description 1
- 230000000762 glandular Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000010668 rosemary oil Substances 0.000 description 1
- 229940058206 rosemary oil Drugs 0.000 description 1
- 235000015639 rosmarinus officinalis Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
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
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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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- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses a kind of preparation methods of rosemary hickory kernel, include the following steps: the extraction of rosemary antioxidant；The pretreatment of hickory kernel；The preprocess method of the hickory kernel includes the following steps: that T1, hickory kernel remove astringent taste: it is in 0.03%-0.05% soda ash aqueous solution that the hickory kernel of full grains, which is poured into mass fraction, and the edible salt of the hickory kernel quality 1%-5% is added, at 80-100 DEG C, heat 45-65min, and every 5min, it turns over 1 time, pulls walnut kernel cold water shower, cleaning, cooling, the hickory kernel after being removed astringent taste after heating out；The control of T2, hickory kernel moisture content；T3, the hickory kernel controlled after moisture content in step T2 is taken, is freeze-dried, obtain being as cold as the hickory kernel after drying；The absorption of rosemary antioxidant；The gelatinization of hickory kernel；The frying of hickory kernel；The saturated fatty acid that can be effectively prevented in the hickory kernel is putrid and deteriorated；Meanwhile the flavor of the hickory kernel can be improved, keep it fragrant and oiliness.
Description
Technical field
The present invention relates to food processing technology fields, more particularly to a kind of preparation method of rosemary hickory kernel.
Background technique
Hickory kernel category Juglandaceae hickory kernel category (Carya) plant.There are about 20 kinds, wherein 4 kinds of original China,
Zhejiang Forestry Institute in 1984 finds a novel species in Anhui Jinzhai County.Originate in North America has 11 kinds.Hickory kernel category walnut section mountain
Juglans is deciduous tree, and bark is smooth, blueness brown when treelet, bark from old tress white, naked bub, young sprout, outside leaf back and exocarp
Table is close by rust yellow glandular scale.Brephic slow growth, triennial grow quickening later.General 6-7 beginning as a result, 20 years with
Enter the best fruiting period afterwards.Alternate bearing is fairly obvious, and main cause is subalimentation, and as a result good year Shoot growth is thin and delicate, next year
Female flower cannot be formed and become off year by taking out hair young sprout.Hickory kernel belongs to the food after hickory nut processing, nutrition rich in
Ingredient specifically includes that amino acid, saturated fatty acid, minerals, protein etc..
Rosemary, Classification system (Rosmarinus officinalis), is Dicotyledoneae, Labiatae, rosemary
Platymiscium shrub.Property happiness temperature climate, originate in the northern Mediterranean of European Region and Africa.From the flower and leaf of rosemary
The antioxidant and Rosemary Oil with excellent anti-oxidation characteristics can be extracted.Rosemary antioxidant is widely used in medicine, frying
Food, rich oil food and the fresh-keeping of each quasi-grease are guaranteed the quality.
Existing hickory kernel is easy rancid rotten because it contains the nutritional ingredients such as more saturated fatty acid；Meanwhile
Also it is easy to produce greasy feeling.
Summary of the invention
To make up for the shortcomings of the above existing technologies, the present invention proposes a kind of preparation method of rosemary hickory kernel.
Technical problem of the invention is resolved by technical solution below:
A kind of preparation method of rosemary hickory kernel, includes the following steps:
(1) extraction of rosemary antioxidant；The extracting method of the rosemary antioxidant includes the following steps:
S1, rosemary fresh leaf is taken, drying crushes, and obtains powder from rosemary；
S2, powder from rosemary obtained in step S1 is taken, be placed in extractor, carry out refluxing extraction, filtering obtains fan and changes
Fragrant extracting solution；Wherein, Extraction solvent is distilled water, solid-liquid ratio 1: 18-24 (g/mL), and Extracting temperature is 75-95 DEG C, when extraction
Between 1-4h；
S3, rosemary extracting solution obtained in step S2 is taken, decolourized, the rosemary extracting solution after being decolourized；Its
In, decolorising agent is active carbon, and the additional amount of decolorising agent is the 1%-5%, bleaching temperature 80- of the rosemary extracting solution quality
100℃；
S4, the rosemary extracting solution after decolourizing obtained in step S3 is taken, being concentrated under reduced pressure into solid content is 35-55%, from
The heart, filtering, obtains filtrate, i.e. rosemary antioxidant；
(2) pretreatment of hickory kernel；The preprocess method of the hickory kernel includes the following steps:
T1, hickory kernel remove astringent taste: it is 0.03%-0.05% soda ash that the hickory kernel of full grains, which is poured into mass fraction,
In aqueous solution, and the edible salt of the hickory kernel quality 1%-5% is added, at 80-100 DEG C, heats 45-65min, and every
It every 5min, turns over 1 time, pulls walnut kernel cold water shower, cleaning, cooling, the hickory kernel after being removed astringent taste after heating out；
The control of T2, hickory kernel moisture content: taking the hickory kernel after removing astringent taste obtained in step T1, is dried to described go
The moisture content of hickory kernel after puckery is 35%-45%；
T3, the hickory kernel controlled after moisture content in step T2 is taken, is freeze-dried, obtain being as cold as the mountain core after drying
Peach kernel；
(3) hickory kernel after the freeze-drying absorption of rosemary antioxidant: is placed in the rosemary antioxygen
In agent, 20-35min, drying, the hickory kernel after being impregnated are impregnated；
(4) gelatinization of hickory kernel: the hickory kernel after taking the obtained immersion in step (3), on the water boiling 10-
15min, drying, the hickory kernel after being gelatinized；
(5) frying of hickory kernel: taking the hickory kernel in step (4) after gelatinization, be proportionally added into white sugar, edible salt,
Chickens' extract, ethylmaltol, tert-butyl hydroquinone, VC palmitate carry out frying repeatedly, are heated evenly benevolence grain, dry, obtain
Hickory kernel after to frying；Wherein, the raw material parts by weight composition it is as follows: 100-120 parts of hickory kernel, 2-6 parts of white sugar,
1-5 parts of edible salt, 0.5-3 parts of chickens' extract, 0.2-0.5 parts of ethylmaltol, 0.1-0.3 parts of tert-butyl hydroquinone, VC palmitinic acid
0.1-0.3 parts of ester；
(6) hickory kernel after taking frying obtained in step (5) sterilizes, and packing obtains the rosemary hickory nut
Benevolence.
2, the preparation method of rosemary hickory kernel as described in claim 1, which comprises the steps of:
(1) extraction of rosemary antioxidant；The extracting method of the rosemary antioxidant includes the following steps:
S1, rosemary fresh leaf is taken, drying crushes, and obtains powder from rosemary；
S2, powder from rosemary obtained in step S1 is taken, be placed in extractor, carry out refluxing extraction, filtering obtains fan and changes
Fragrant extracting solution；Wherein, Extraction solvent is distilled water, and solid-liquid ratio 1: 20 (g/mL), Extracting temperature is 85 DEG C, extraction time
2.5h；
S3, rosemary extracting solution obtained in step S2 is taken, decolourized, the rosemary extracting solution after being decolourized；Its
In, decolorising agent is active carbon, and the additional amount of decolorising agent is the 3% of the rosemary extracting solution quality, and bleaching temperature is 90 DEG C；
S4, the rosemary extracting solution after decolourizing obtained in step S3 is taken, being concentrated under reduced pressure into solid content is 45%, centrifugation,
Filtering, obtains filtrate, i.e. rosemary antioxidant；
(2) pretreatment of hickory kernel；The preprocess method of the hickory kernel includes the following steps:
T1, hickory kernel remove astringent taste: it is 0.04% soda ash aqueous solution that the hickory kernel of full grains, which is poured into mass fraction,
In, and the edible salt of the hickory kernel quality 2% is added, at 90 DEG C, 55min is heated, and every 5min, turn over 1 time, heated
After pull walnut kernel cold water shower, cleaning, cooling, the hickory kernel after being removed astringent taste out；
The control of T2, hickory kernel moisture content: taking the hickory kernel after removing astringent taste obtained in step T1, is dried to described go
The moisture content of hickory kernel after puckery is 40%；
T3, the hickory kernel controlled after moisture content in step T2 is taken, is freeze-dried, obtain being as cold as the mountain core after drying
Peach kernel；
(3) hickory kernel after the freeze-drying absorption of rosemary antioxidant: is placed in the rosemary antioxygen
In agent, 30min, drying, the hickory kernel after being impregnated are impregnated；
(4) gelatinization of hickory kernel: the hickory kernel after taking the obtained immersion in step (3), on the water boiling
12min, drying, the hickory kernel after being gelatinized；
(5) frying of hickory kernel: taking the hickory kernel in step (4) after gelatinization, be proportionally added into white sugar, edible salt,
Chickens' extract, ethylmaltol, tert-butyl hydroquinone, VC palmitate carry out frying repeatedly, are heated evenly benevolence grain, dry, obtain
Hickory kernel after to frying；Wherein, the parts by weight composition of the raw material is as follows: 110 parts of hickory kernel, 4 parts of white sugar, edible salt
3 parts, 1.5 parts of chickens' extract, 0.3 part of ethylmaltol, 0.2 part of tert-butyl hydroquinone, 0.2 part of VC palmitate；
(6) hickory kernel after taking frying obtained in step (5) sterilizes, and packing obtains the rosemary hickory nut
Benevolence.
The beneficial effect of the present invention compared with the prior art includes:
By the way that the moisture control of the hickory kernel in 35%-45%, to be then freeze-dried, so that the mountain
The inside and surface of walnut kernel form a large amount of micropore and minim channel；The hickory kernel rosemary is immersed in again to resist
In oxidant, effective component in rosemary antioxidant enters the hickory kernel by the micropore and minim channel
Inside；Under the action of steam, the surface of the hickory kernel is gelatinized, so that the micropore on the hickory kernel surface
Structure is closed, to locking the effective component in rosemary antioxidant in the inside of the hickory kernel；The hickory kernel
The saturated fatty acid that internal rosemary antioxidant can be effectively prevented in the hickory kernel is putrid and deteriorated, meanwhile, it can
To improve the flavor of the hickory kernel, keep it fragrant and oiliness.
Detailed description of the invention
Fig. 1 is the process flow chart of the preparation method of rosemary hickory kernel in a certain embodiment of the present invention.
Specific embodiment
Below against attached drawing and in conjunction with preferred embodiment, the invention will be further described.
Embodiment 1
With reference to Fig. 1, the preparation method of the rosemary hickory kernel in the present embodiment includes the following steps:
(1) extraction of rosemary antioxidant；The extracting method of the rosemary antioxidant includes the following steps:
S1, rosemary fresh leaf is taken, drying crushes, and obtains powder from rosemary；
S2, powder from rosemary obtained in step S1 is taken, be placed in extractor, carry out refluxing extraction, filtering obtains fan and changes
Fragrant extracting solution；Wherein, Extraction solvent is distilled water, and solid-liquid ratio 1: 18 (g/mL), Extracting temperature is 75 DEG C, extraction time 1h；
S3, rosemary extracting solution obtained in step S2 is taken, decolourized, the rosemary extracting solution after being decolourized；Its
In, decolorising agent is active carbon, and the additional amount of decolorising agent is the 1% of the rosemary extracting solution quality, and bleaching temperature is 80 DEG C；
S4, the rosemary extracting solution after decolourizing obtained in step S3 is taken, being concentrated under reduced pressure into solid content is 35%, centrifugation,
Filtering, obtains filtrate, i.e. rosemary antioxidant；
(2) pretreatment of hickory kernel；The preprocess method of the hickory kernel includes the following steps:
T1, hickory kernel remove astringent taste: it is 0.03% soda ash aqueous solution that the hickory kernel of full grains, which is poured into mass fraction,
In, and the edible salt of the hickory kernel quality 1% is added, at 80 DEG C, 45min is heated, and every 5min, turn over 1 time, heated
After pull walnut kernel cold water shower, cleaning, cooling, the hickory kernel after being removed astringent taste out；
The control of T2, hickory kernel moisture content: taking the hickory kernel after removing astringent taste obtained in step T1, is dried to described go
The moisture content of hickory kernel after puckery is 35%；
T3, the hickory kernel controlled after moisture content in step T2 is taken, is freeze-dried, obtain being as cold as the mountain core after drying
Peach kernel；
(3) hickory kernel after the freeze-drying absorption of rosemary antioxidant: is placed in the rosemary antioxygen
In agent, 20min, drying, the hickory kernel after being impregnated are impregnated；
(4) gelatinization of hickory kernel: the hickory kernel after taking the obtained immersion in step (3), on the water boiling
10min, drying, the hickory kernel after being gelatinized；
(5) frying of hickory kernel: taking the hickory kernel in step (4) after gelatinization, be proportionally added into white sugar, edible salt,
Chickens' extract, ethylmaltol, tert-butyl hydroquinone, VC palmitate carry out frying repeatedly, are heated evenly benevolence grain, dry, obtain
Hickory kernel after to frying；Wherein, the parts by weight composition of the raw material is as follows: 100 parts of hickory kernel, 2 parts of white sugar, edible salt
1 part, 0.5 part of chickens' extract, 0.2 part of ethylmaltol, 0.1 part of tert-butyl hydroquinone, 0.1 part of VC palmitate；
(6) hickory kernel after taking frying obtained in step (5) sterilizes, and packing obtains the rosemary hickory nut
Benevolence.
Embodiment 2
The preparation method of rosemary hickory kernel in the present embodiment, includes the following steps:
(1) extraction of rosemary antioxidant；The extracting method of the rosemary antioxidant includes the following steps:
S1, rosemary fresh leaf is taken, drying crushes, and obtains powder from rosemary；
S2, powder from rosemary obtained in step S1 is taken, be placed in extractor, carry out refluxing extraction, filtering obtains fan and changes
Fragrant extracting solution；Wherein, Extraction solvent is distilled water, and solid-liquid ratio 1: 24 (g/mL), Extracting temperature is 95 DEG C, extraction time 4h；
S3, rosemary extracting solution obtained in step S2 is taken, decolourized, the rosemary extracting solution after being decolourized；Its
In, decolorising agent is active carbon, and the additional amount of decolorising agent is the 5% of the rosemary extracting solution quality, and bleaching temperature is 100 DEG C；
S4, the rosemary extracting solution after decolourizing obtained in step S3 is taken, being concentrated under reduced pressure into solid content is 55%, centrifugation,
Filtering, obtains filtrate, i.e. rosemary antioxidant；
(2) pretreatment of hickory kernel；The preprocess method of the hickory kernel includes the following steps:
T1, hickory kernel remove astringent taste: it is 0.05% soda ash aqueous solution that the hickory kernel of full grains, which is poured into mass fraction,
In, and the edible salt of the hickory kernel quality 5% is added, at 100 DEG C, 65min is heated, and every 5min, turn over 1 time, add
Pull walnut kernel cold water shower, cleaning, cooling, the hickory kernel after being removed astringent taste after heat out；
The control of T2, hickory kernel moisture content: taking the hickory kernel after removing astringent taste obtained in step T1, is dried to described go
The moisture content of hickory kernel after puckery is 45%；
T3, the hickory kernel controlled after moisture content in step T2 is taken, is freeze-dried, obtain being as cold as the mountain core after drying
Peach kernel；
(3) hickory kernel after the freeze-drying absorption of rosemary antioxidant: is placed in the rosemary antioxygen
In agent, 35min, drying, the hickory kernel after being impregnated are impregnated；
(4) gelatinization of hickory kernel: the hickory kernel after taking the obtained immersion in step (3), on the water boiling
15min, drying, the hickory kernel after being gelatinized；
(5) frying of hickory kernel: taking the hickory kernel in step (4) after gelatinization, be proportionally added into white sugar, edible salt,
Chickens' extract, ethylmaltol, tert-butyl hydroquinone, VC palmitate carry out frying repeatedly, are heated evenly benevolence grain, dry, obtain
Hickory kernel after to frying；Wherein, the parts by weight composition of the raw material is as follows: 120 parts of hickory kernel, 6 parts of white sugar, edible salt
5 parts, 3 parts of chickens' extract, 0.5 part of ethylmaltol, 0.3 part of tert-butyl hydroquinone, 0.3 part of VC palmitate；
(6) hickory kernel after taking frying obtained in step (5) sterilizes, and packing obtains the rosemary hickory nut
Benevolence.
Embodiment 3
The preparation method of rosemary hickory kernel in the present embodiment, includes the following steps:
(1) extraction of rosemary antioxidant；The extracting method of the rosemary antioxidant includes the following steps:
S1, rosemary fresh leaf is taken, drying crushes, and obtains powder from rosemary；
S2, powder from rosemary obtained in step S1 is taken, be placed in extractor, carry out refluxing extraction, filtering obtains fan and changes
Fragrant extracting solution；Wherein, Extraction solvent is distilled water, and solid-liquid ratio 1: 20 (g/mL), Extracting temperature is 85 DEG C, extraction time
2.5h；
S3, rosemary extracting solution obtained in step S2 is taken, decolourized, the rosemary extracting solution after being decolourized；Its
In, decolorising agent is active carbon, and the additional amount of decolorising agent is the 3% of the rosemary extracting solution quality, and bleaching temperature is 90 DEG C；
S4, the rosemary extracting solution after decolourizing obtained in step S3 is taken, being concentrated under reduced pressure into solid content is 45%, centrifugation,
Filtering, obtains filtrate, i.e. rosemary antioxidant；
(2) pretreatment of hickory kernel；The preprocess method of the hickory kernel includes the following steps:
T1, hickory kernel remove astringent taste: it is 0.04% soda ash aqueous solution that the hickory kernel of full grains, which is poured into mass fraction,
In, and the edible salt of the hickory kernel quality 2% is added, at 90 DEG C, 55min is heated, and every 5min, turn over 1 time, heated
After pull walnut kernel cold water shower, cleaning, cooling, the hickory kernel after being removed astringent taste out；
The control of T2, hickory kernel moisture content: taking the hickory kernel after removing astringent taste obtained in step T1, is dried to described go
The moisture content of hickory kernel after puckery is 40%；
T3, the hickory kernel controlled after moisture content in step T2 is taken, is freeze-dried, obtain being as cold as the mountain core after drying
Peach kernel；
(3) hickory kernel after the freeze-drying absorption of rosemary antioxidant: is placed in the rosemary antioxygen
In agent, 30min, drying, the hickory kernel after being impregnated are impregnated；
(4) gelatinization of hickory kernel: the hickory kernel after taking the obtained immersion in step (3), on the water boiling
12min, drying, the hickory kernel after being gelatinized；
(5) frying of hickory kernel: taking the hickory kernel in step (4) after gelatinization, be proportionally added into white sugar, edible salt,
Chickens' extract, ethylmaltol, tert-butyl hydroquinone, VC palmitate carry out frying repeatedly, are heated evenly benevolence grain, dry, obtain
Hickory kernel after to frying；Wherein, the parts by weight composition of the raw material is as follows: 110 parts of hickory kernel, 4 parts of white sugar, edible salt
3 parts, 1.5 parts of chickens' extract, 0.3 part of ethylmaltol, 0.2 part of tert-butyl hydroquinone, 0.2 part of VC palmitate；
(6) hickory kernel after taking frying obtained in step (5) sterilizes, and packing obtains the rosemary hickory nut
Benevolence.
Embodiment 4
The preparation method of rosemary hickory kernel in the present embodiment, includes the following steps:
(1) extraction of rosemary antioxidant；The extracting method of the rosemary antioxidant includes the following steps:
S1, rosemary fresh leaf is taken, drying crushes, and obtains powder from rosemary；
S2, powder from rosemary obtained in step S1 is taken, be placed in extractor, carry out refluxing extraction, filtering obtains fan and changes
Fragrant extracting solution；Wherein, Extraction solvent is distilled water, and solid-liquid ratio 1: 18 (g/mL), Extracting temperature is 75 DEG C, extraction time 1h；
S3, rosemary extracting solution obtained in step S2 is taken, decolourized, the rosemary extracting solution after being decolourized；Its
In, decolorising agent is active carbon, and the additional amount of decolorising agent is the 1% of the rosemary extracting solution quality, and bleaching temperature is 80 DEG C；
S4, the rosemary extracting solution after decolourizing obtained in step S3 is taken, being concentrated under reduced pressure into solid content is 35%, centrifugation,
Filtering, obtains filtrate, i.e. rosemary antioxidant；
(2) pretreatment of hickory kernel；The preprocess method of the hickory kernel includes the following steps:
T1, hickory kernel remove astringent taste: it is 0.05% soda ash aqueous solution that the hickory kernel of full grains, which is poured into mass fraction,
In, and the edible salt of the hickory kernel quality 5% is added, at 100 DEG C, 65min is heated, and every 5min, turn over 1 time, add
Pull walnut kernel cold water shower, cleaning, cooling, the hickory kernel after being removed astringent taste after heat out；
The control of T2, hickory kernel moisture content: taking the hickory kernel after removing astringent taste obtained in step T1, is dried to described go
The moisture content of hickory kernel after puckery is 45%；
T3, the hickory kernel controlled after moisture content in step T2 is taken, is freeze-dried, obtain being as cold as the mountain core after drying
Peach kernel；
(3) hickory kernel after the freeze-drying absorption of rosemary antioxidant: is placed in the rosemary antioxygen
In agent, 35min, drying, the hickory kernel after being impregnated are impregnated；
(4) gelatinization of hickory kernel: the hickory kernel after taking the obtained immersion in step (3), on the water boiling
15min, drying, the hickory kernel after being gelatinized；
(5) frying of hickory kernel: taking the hickory kernel in step (4) after gelatinization, be proportionally added into white sugar, edible salt,
Chickens' extract, ethylmaltol, tert-butyl hydroquinone, VC palmitate carry out frying repeatedly, are heated evenly benevolence grain, dry, obtain
Hickory kernel after to frying；Wherein, the parts by weight composition of the raw material is as follows: 120 parts of hickory kernel, 6 parts of white sugar, edible salt
5 parts, 3 parts of chickens' extract, 0.5 part of ethylmaltol, 0.3 part of tert-butyl hydroquinone, 0.3 part of VC palmitate；
(6) hickory kernel after taking frying obtained in step (5) sterilizes, and packing obtains the rosemary hickory nut
Benevolence.
Embodiment 5
The preparation method of rosemary hickory kernel in the present embodiment, includes the following steps:
(1) extraction of rosemary antioxidant；The extracting method of the rosemary antioxidant includes the following steps:
S1, rosemary fresh leaf is taken, drying crushes, and obtains powder from rosemary；
S2, powder from rosemary obtained in step S1 is taken, be placed in extractor, carry out refluxing extraction, filtering obtains fan and changes
Fragrant extracting solution；Wherein, Extraction solvent is distilled water, and solid-liquid ratio 1: 24 (g/mL), Extracting temperature is 95 DEG C, extraction time 4h；
S3, rosemary extracting solution obtained in step S2 is taken, decolourized, the rosemary extracting solution after being decolourized；Its
In, decolorising agent is active carbon, and the additional amount of decolorising agent is the 5% of the rosemary extracting solution quality, and bleaching temperature is 100 DEG C；
S4, the rosemary extracting solution after decolourizing obtained in step S3 is taken, being concentrated under reduced pressure into solid content is 55%, centrifugation,
Filtering, obtains filtrate, i.e. rosemary antioxidant；
(2) pretreatment of hickory kernel；The preprocess method of the hickory kernel includes the following steps:
T1, hickory kernel remove astringent taste: it is 0.04% soda ash aqueous solution that the hickory kernel of full grains, which is poured into mass fraction,
In, and the edible salt of the hickory kernel quality 2% is added, at 90 DEG C, 55min is heated, and every 5min, turn over 1 time, heated
After pull walnut kernel cold water shower, cleaning, cooling, the hickory kernel after being removed astringent taste out；
The control of T2, hickory kernel moisture content: taking the hickory kernel after removing astringent taste obtained in step T1, is dried to described go
The moisture content of hickory kernel after puckery is 40%；
T3, the hickory kernel controlled after moisture content in step T2 is taken, is freeze-dried, obtain being as cold as the mountain core after drying
Peach kernel；
(3) hickory kernel after the freeze-drying absorption of rosemary antioxidant: is placed in the rosemary antioxygen
In agent, 30min, drying, the hickory kernel after being impregnated are impregnated；
(4) gelatinization of hickory kernel: the hickory kernel after taking the obtained immersion in step (3), on the water boiling
12min, drying, the hickory kernel after being gelatinized；
(5) frying of hickory kernel: taking the hickory kernel in step (4) after gelatinization, be proportionally added into white sugar, edible salt,
Chickens' extract, ethylmaltol, tert-butyl hydroquinone, VC palmitate carry out frying repeatedly, are heated evenly benevolence grain, dry, obtain
Hickory kernel after to frying；Wherein, the parts by weight composition of the raw material is as follows: 110 parts of hickory kernel, 4 parts of white sugar, edible salt
3 parts, 1.5 parts of chickens' extract, 0.3 part of ethylmaltol, 0.2 part of tert-butyl hydroquinone, 0.2 part of VC palmitate；
(6) hickory kernel after taking frying obtained in step (5) sterilizes, and packing obtains the rosemary hickory nut
Benevolence.
Embodiment 6
The preparation method of rosemary hickory kernel in the present embodiment, includes the following steps:
(1) extraction of rosemary antioxidant；The extracting method of the rosemary antioxidant includes the following steps:
S1, rosemary fresh leaf is taken, drying crushes, and obtains powder from rosemary；
S2, powder from rosemary obtained in step S1 is taken, be placed in extractor, carry out refluxing extraction, filtering obtains fan and changes
Fragrant extracting solution；Wherein, Extraction solvent is distilled water, and solid-liquid ratio 1: 20 (g/mL), Extracting temperature is 85 DEG C, extraction time
2.5h；
S3, rosemary extracting solution obtained in step S2 is taken, decolourized, the rosemary extracting solution after being decolourized；Its
In, decolorising agent is active carbon, and the additional amount of decolorising agent is the 3% of the rosemary extracting solution quality, and bleaching temperature is 90 DEG C；
S4, the rosemary extracting solution after decolourizing obtained in step S3 is taken, being concentrated under reduced pressure into solid content is 45%, centrifugation,
Filtering, obtains filtrate, i.e. rosemary antioxidant；
(2) pretreatment of hickory kernel；The preprocess method of the hickory kernel includes the following steps:
T1, hickory kernel remove astringent taste: it is 0.04% soda ash aqueous solution that the hickory kernel of full grains, which is poured into mass fraction,
In, and the edible salt of the hickory kernel quality 2% is added, at 90 DEG C, 55min is heated, and every 5min, turn over 1 time, heated
After pull walnut kernel cold water shower, cleaning, cooling, the hickory kernel after being removed astringent taste out；
The control of T2, hickory kernel moisture content: taking the hickory kernel after removing astringent taste obtained in step T1, is dried to described go
The moisture content of hickory kernel after puckery is 40%；
T3, the hickory kernel controlled after moisture content in step T2 is taken, is freeze-dried, obtain being as cold as the mountain core after drying
Peach kernel；
(2) pretreatment of hickory kernel；The preprocess method of the hickory kernel includes the following steps:
T1, hickory kernel remove astringent taste: it is 0.03% soda ash aqueous solution that the hickory kernel of full grains, which is poured into mass fraction,
In, and the edible salt of the hickory kernel quality 1% is added, at 80 DEG C, 45min is heated, and every 5min, turn over 1 time, heated
After pull walnut kernel cold water shower, cleaning, cooling, the hickory kernel after being removed astringent taste out；
The control of T2, hickory kernel moisture content: taking the hickory kernel after removing astringent taste obtained in step T1, is dried to described go
The moisture content of hickory kernel after puckery is 35%；
T3, the hickory kernel controlled after moisture content in step T2 is taken, is freeze-dried, obtain being as cold as the mountain core after drying
Peach kernel；
(3) hickory kernel after the freeze-drying absorption of rosemary antioxidant: is placed in the rosemary antioxygen
In agent, 20min, drying, the hickory kernel after being impregnated are impregnated；
(4) gelatinization of hickory kernel: the hickory kernel after taking the obtained immersion in step (3), on the water boiling
10min, drying, the hickory kernel after being gelatinized；
(5) frying of hickory kernel: taking the hickory kernel in step (4) after gelatinization, be proportionally added into white sugar, edible salt,
Chickens' extract, ethylmaltol, tert-butyl hydroquinone, VC palmitate carry out frying repeatedly, are heated evenly benevolence grain, dry, obtain
Hickory kernel after to frying；Wherein, the parts by weight composition of the raw material is as follows: 100 parts of hickory kernel, 2 parts of white sugar, edible salt
1 part, 0.5 part of chickens' extract, 0.2 part of ethylmaltol, 0.1 part of tert-butyl hydroquinone, 0.1 part of VC palmitate；
(6) hickory kernel after taking frying obtained in step (5) sterilizes, and packing obtains the rosemary hickory nut
Benevolence.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those skilled in the art to which the present invention belongs, it is not taking off
Under the premise of from present inventive concept, several equivalent substitute or obvious modifications can also be made, and performance or use is identical, all answered
When being considered as belonging to protection scope of the present invention.
Claims (2)
1. a kind of preparation method of rosemary hickory kernel, which comprises the steps of:
(1) extraction of rosemary antioxidant；The extracting method of the rosemary antioxidant includes the following steps:
S1, rosemary fresh leaf is taken, drying crushes, and obtains powder from rosemary；
S2, powder from rosemary obtained in step S1 is taken, be placed in extractor, carry out refluxing extraction, filtering obtains rosemary and mentions
Take liquid；Wherein, Extraction solvent is distilled water, and solid-liquid ratio 1: 18-24 (g/mL), Extracting temperature is 75-95 DEG C, extraction time 1-
4h；
S3, rosemary extracting solution obtained in step S2 is taken, decolourized, the rosemary extracting solution after being decolourized；Wherein, it takes off
Toner is active carbon, and the additional amount of decolorising agent is the 1%-5%, bleaching temperature 80-100 of the rosemary extracting solution quality
℃；
S4, the rosemary extracting solution after decolourizing obtained in step S3 is taken, being concentrated under reduced pressure into solid content is 35-55%, centrifugation, mistake
Filter, obtains filtrate, i.e. rosemary antioxidant；
(2) pretreatment of hickory kernel；The preprocess method of the hickory kernel includes the following steps:
T1, hickory kernel remove astringent taste: it is that 0.03%-0.05% soda ash is water-soluble that the hickory kernel of full grains, which is poured into mass fraction,
In liquid, and the edible salt of the hickory kernel quality 1%-5% is added, at 80-100 DEG C, heating 45-65min, and every
5min is turned over 1 time, pulls walnut kernel cold water shower, cleaning, cooling, the hickory kernel after being removed astringent taste after heating out；
The control of T2, hickory kernel moisture content: taking the hickory kernel after removing astringent taste obtained in step T1, after being dried to described remove astringent taste
Hickory kernel moisture content be 35%-45%；
T3, the hickory kernel controlled after moisture content in step T2 is taken, is freeze-dried, obtain being as cold as the hickory nut after drying
Benevolence；
(3) hickory kernel after the freeze-drying absorption of rosemary antioxidant: is placed in the rosemary antioxidant
In, impregnate 20-35min, drying, the hickory kernel after being impregnated；
(4) gelatinization of hickory kernel: the hickory kernel after taking the obtained immersion in step (3), boiling 10-15min on the water,
Drying, the hickory kernel after being gelatinized；
(5) frying of hickory kernel: taking the hickory kernel in step (4) after gelatinization, be proportionally added into white sugar, edible salt, chickens' extract,
Ethylmaltol, tert-butyl hydroquinone, VC palmitate carry out frying repeatedly, are heated evenly benevolence grain, dry, obtain frying
Hickory kernel afterwards；Wherein, the parts by weight composition of the raw material is as follows: 100-120 parts of hickory kernel, 2-6 parts of white sugar, edible salt
1-5 parts, 0.5-3 parts of chickens' extract, 0.2-0.5 parts of ethylmaltol, 0.1-0.3 parts of tert-butyl hydroquinone, VC palmitate 0.1-
0.3 part；
(6) hickory kernel after taking frying obtained in step (5) sterilizes, and packing obtains the rosemary hickory kernel.
2. the preparation method of rosemary hickory kernel as described in claim 1, which comprises the steps of:
(1) extraction of rosemary antioxidant；The extracting method of the rosemary antioxidant includes the following steps:
S1, rosemary fresh leaf is taken, drying crushes, and obtains powder from rosemary；
S2, powder from rosemary obtained in step S1 is taken, be placed in extractor, carry out refluxing extraction, filtering obtains rosemary and mentions
Take liquid；Wherein, Extraction solvent is distilled water, and solid-liquid ratio 1: 20 (g/mL), Extracting temperature is 85 DEG C, extraction time 2.5h；
S3, rosemary extracting solution obtained in step S2 is taken, decolourized, the rosemary extracting solution after being decolourized；Wherein, it takes off
Toner is active carbon, and the additional amount of decolorising agent is the 3% of the rosemary extracting solution quality, and bleaching temperature is 90 DEG C；
S4, the rosemary extracting solution after decolourizing obtained in step S3 is taken, being concentrated under reduced pressure into solid content is 45%, it is centrifuged, filtering,
Obtain filtrate, i.e. rosemary antioxidant；
(2) pretreatment of hickory kernel；The preprocess method of the hickory kernel includes the following steps:
T1, hickory kernel remove astringent taste: the hickory kernel of full grains, which is poured into mass fraction, is in 0.04% soda ash aqueous solution, and
The edible salt of the hickory kernel quality 2% is added, at 90 DEG C, heats 55min, and every 5min, turn over 1 time, fish out after heating
Walnut kernel cold water shower, cleaning, cooling out, the hickory kernel after being removed astringent taste；
The control of T2, hickory kernel moisture content: taking the hickory kernel after removing astringent taste obtained in step T1, after being dried to described remove astringent taste
Hickory kernel moisture content be 40%；
T3, the hickory kernel controlled after moisture content in step T2 is taken, is freeze-dried, obtain being as cold as the hickory nut after drying
Benevolence；
(3) hickory kernel after the freeze-drying absorption of rosemary antioxidant: is placed in the rosemary antioxidant
In, impregnate 30min, drying, the hickory kernel after being impregnated；
(4) gelatinization of hickory kernel: the hickory kernel after taking the obtained immersion in step (3), boiling 12min, dries on the water
It is dry, the hickory kernel after being gelatinized；
(5) frying of hickory kernel: taking the hickory kernel in step (4) after gelatinization, be proportionally added into white sugar, edible salt, chickens' extract,
Ethylmaltol, tert-butyl hydroquinone, VC palmitate carry out frying repeatedly, are heated evenly benevolence grain, dry, obtain frying
Hickory kernel afterwards；Wherein, the parts by weight composition of the raw material is as follows: 110 parts of hickory kernel, 4 parts of white sugar, 3 parts of edible salt, chicken
Smart 1.5 parts, 0.3 part of ethylmaltol, 0.2 part of tert-butyl hydroquinone, 0.2 part of VC palmitate；
(6) hickory kernel after taking frying obtained in step (5) sterilizes, and packing obtains the rosemary hickory kernel.
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