CN109548947A - A kind of hickory kernel crisp chip and its processing method - Google Patents
A kind of hickory kernel crisp chip and its processing method Download PDFInfo
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- CN109548947A CN109548947A CN201811622553.5A CN201811622553A CN109548947A CN 109548947 A CN109548947 A CN 109548947A CN 201811622553 A CN201811622553 A CN 201811622553A CN 109548947 A CN109548947 A CN 109548947A
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- hickory kernel
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- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 235000019640 taste Nutrition 0.000 claims abstract description 25
- 235000013351 cheese Nutrition 0.000 claims abstract description 24
- 239000006041 probiotic Substances 0.000 claims abstract description 17
- 235000018291 probiotics Nutrition 0.000 claims abstract description 17
- 238000004904 shortening Methods 0.000 claims abstract description 15
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 13
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- 239000002304 perfume Substances 0.000 claims abstract description 12
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- 239000006188 syrup Substances 0.000 claims abstract description 10
- 235000020357 syrup Nutrition 0.000 claims abstract description 10
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- 235000019606 astringent taste Nutrition 0.000 claims description 18
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 16
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 16
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- 235000000346 sugar Nutrition 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 235000014121 butter Nutrition 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
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- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
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- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
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- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
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- 206010010774 Constipation Diseases 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 210000004556 brain Anatomy 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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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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 & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of hickory kernel crisp chip and its processing methods, and make raw material includes following components by weight: shortening hickory kernel 60-80, syrup 20-40, adhesive 2-5, mixing probiotics 1-3, orange perfume cheese's toppings 1-3.The present invention assigns the sweetness of product orange and the aromatic taste of cheese on the basis of hickory nut crisp chip, special taste is novel, meet pursuit of the Cenozoic to product special taste, while being equipped with the Bifidobacterium and bacillus natto beneficial to human body, improves the health of product.
Description
Technical field
The invention belongs to field of leisure food, and in particular to a kind of hickory kernel crisp chip and its processing method.
Background technique
Hickory nut is a kind of deciduous tree, belongs to Juglandaceae hickory, and there are about 20 kinds, China is one of source area.
It is sweet in flavor that hickory kernel is crisp, and fragrance is pressing, can extract oil, stir-fry and eat, and also can be used as the condiment of production cake.The fruit of hickory nut has
High nutritive value and unique taste flavor, contains 17% -27% protein in kernel, 60% -70% fat,
Also contain multivitamin and microelement, while hickory nut has the multiple health cares such as brain tonic, kidney tonifying, warm lung, ease constipation.Closely
Nian Lai, researcher is it has also been found that hickory nut has antitumor effect.Therefore, hickory nut is taken as all the time with medium and high quality
The rare food of health.
Currently, the main former fragrance hickory kernel still processed based on toasting of hickory kernel product, creamy taste hickory nut
Renhe spiced salt taste hickory kernel, product taste tradition, single variety, is not able to satisfy different levels consumer demand.Secondly, by
It starts to walk evening in entire nut roasted seeds and nuts industry, level of processing falls behind relatively, and the difficult processing of hickory kernel product is at present to reach expected
Quality.The processing of common baking class hickory kernel product still uses saline solution cooking to remove astringent taste in the market, fries and starches tasty, height
Temperature baking, the traditional handicrafts such as natural cooling, entire machining process is extensive to be careless about, so that product is in the big discounting of nutritive value
Button, while also influencing the shelf life of product.
Summary of the invention
The technical problem to be solved by the invention is to provide a kind of hickory kernel crisp chip and its processing methods, solve current
The single problem of hickory kernel product taste tradition.
In order to solve the above technical problems, the present invention adopts the following technical scheme: a kind of hickory kernel crisp chip, production raw material are pressed
Parts by weight meter includes following components: shortening hickory kernel 60-80, syrup 20-40, adhesive 2-5, mixing probiotics 1-3, orange perfume
Cheese's toppings 1-3.
Optionally, the syrup comprises the following components in parts by weight component: trehalose 4-6, white granulated sugar 2-4, oligomeric different malt
Mentioned component is uniformly mixed heating and is brewed into syrup by sugared 1-3, water 3-6, citric acid 0.1-0.4.
Optionally, the adhesive selects anhydrous butter oil.
Optionally, the mixing probiotics comprises the following components in parts by weight: Bifidobacterium 3-4, bacillus natto 2-3.
Optionally, orange perfume cheese's toppings comprise the following components in parts by weight: white sugar powder 30-50, edible salt
2-5, cheese's powder 6-10, skimmed milk powder 4-6, oligoisomaltose 5-8, maltodextrin 4-7, yeast extract 1-3, flavor nucleosides
Acid disodium 0.1-0.4, lemon yellow 0.04-0.08, sunset yellow 0.03-0.07, cheese's taste essence 0.1-0.3, orange taste essence 0.2-
0.6。
The present invention also provides a kind of hickory kernel crisp chip processing methods, include the following steps:
(1) hickory kernel pre-processes: autoclaving is added according to the volume ratio of 1:4 in light salt brine and raw dry hickory kernel
In pot, pressurization is passed through steam and removes astringent taste, and clear water rinses cooling after taking-up, places to draining away the water, then shortening mountain core is made in baking
Peach kernel；
(2) weighing: first pouring into clear water in sugar boiler, adds mixed sugar；
(3) it stirs off: heating tanning mixed sugar liquid；
(4) it spice: takes step (1) shortening hickory kernel to pour into the mixed sugar liquid endured according to formula and stirs evenly；
(5) tabletting: mixed material obtained by step (4) is subjected to tabletting, preforming device applies salad oil in advance and carries out anti-sticking place
Reason；
(6) it sprays butter: butter heating water bath being taken to melt, then uniformly spray the good product of the tabletting obtained by step (5)
On；
(7) it seasons: being in advance according to the proportion uniformly mixed mixing probiotics and orange perfume cheese's toppings, produced to step (6)
When product surface temperature is down to 40-50 DEG C, dusting seasoning is carried out；
(8) it is sliced: step (7) products obtained therefrom is cut into sheet according to design specification；
(9) cooling, packaging: the bulk product that step (8) has been cut is put into air drying environment and is cooled to room temperature, so
After pack.
Optionally, salt water processing method described in step (1) are as follows: according to water: salt is that the ratio of 99:1 weighs edible salt, is added
Enter to clear water the inside and stirs to whole dissolutions.
Optionally, autoclaving pot pressure described in step (1) is 0.05-0.12Mpa, and the time that removes astringent taste is 3-6min, is dried
Roasting temperature is 120-145 DEG C, time 30-80min.
Optionally, it is 140-150 DEG C that liquid glucose, which need to be endured to temperature, in step (3), takes step (1) just to toast out in step (4)
The shortening hickory kernel of furnace is added in the liquid glucose just endured.
Optionally, product thickness is 5-8mm after step (5) tabletting, and step (8) product is cut into length 30-40mm, width
For the sheet of 20-30mm.
The present invention by adopting the above technical scheme, has the following beneficial effects:
1, the present invention assigns the sweetness of product orange and the aromatic taste of cheese, special taste on the basis of hickory nut crisp chip
Novelty meets pursuit of the Cenozoic to product special taste, while being equipped with the Bifidobacterium and bacillus natto beneficial to human body,
Improve the health of product.
2, the present invention can effectively reduce white granulated sugar with trehalose and the most substitution white granulated sugar of oligoisomaltose
Sweet sense improves the mouthfeel of product；Trehalose and oligoisomaltose belong to low-calorie sweetener simultaneously, meet health requirements.
3, the trehalose used in the present invention is a kind of safe and reliable natural low sugariness carbohydrate.It is by two grape sugars
The nonreducing sugar that son is constituted with 1,1- glycosidic bond, trehalose decompose tool to the unsaturated fatty acid in the high fatty foods such as nut
There is good inhibiting effect.And it is easy to be become the nutritional substance of the energy by small intestinal absorption, but trehalose has more stably
Blood glucose level, to offer energy, lessening fatigue has preferable food therapy effect with pressure.And trehalose is to the product of product brittleness
Matter, which is promoted, has apparent benefit.
4, the present invention used in oligoisomaltose sugariness it is low, good crystallinity, will not by the stomach of human body and small intestinal absorption, and
It is to be directly entered large intestine, is preferentially utilized by Bifidobacterium, help its mass propagation, is the proliferation factor of Bifidobacterium；Enteral is other
Harmful bacteria cannot then utilize, and so as to inhibit the growth of harmful bacteria, the Tiny ecosystem in enteron aisle be promoted to adjust to benign cycle.
5, the weak feature of the environmental resistance that the present invention can effectively make up single strain using two kinds of probiotics mixing, is improved
Strain meets product processing and storage condition requirements in the survival rate of shelf life.Bifidobacterium is a kind of common prebiotic
Bacterium has anaerobism, stomach juice-resistant characteristic, is the important beneficial microbe of human body intestinal canal, has biological barrier, nutrition to human health
Effect, immunological enhancement, improves a variety of important physiological functions such as gastrointestinal function, anti-aging at antitumor action；Natto bar
Bacterium has characteristic that is acidproof, heat-resisting, inhibiting growth of pathogenic bacteria, can produce acid, adjusts intestinal flora, and enhancing animal cell immunity is put
It answers.
6, adhesive selects anhydrous butter oil, prevents influence of the moisture in storage period to product brittleness.
7, the present invention replaces traditional boiling to remove astringent taste using the high pressure boiling in short-term technology that removes astringent taste, and on the one hand reduces the process of removing astringent taste
Kind product exposes the drawbacks of fragrance escape in air and loss of aroma for a long time, on the other hand effectively shortens the time that removes astringent taste,
The destruction during product removes astringent taste to itself Antioxidative Factors is reduced, it can extension shelf life appropriate.
The specific technical solution of the present invention and its advantages will carry out specifically in following specific embodiment
It is bright.
Specific embodiment
The technical solution of the embodiment of the present invention is explained and illustrated below, but following embodiments are only of the invention excellent
Embodiment is selected, and not all.Based on the implementation example in the implementation mode, those skilled in the art are not making creative work
Under the premise of obtained other embodiments, belong to protection scope of the present invention.
Embodiment one
A kind of hickory kernel crisp chip, production raw material includes following components by weight: shortening hickory kernel 60-80, sugar
Starch 20-40, adhesive 2-5, mixing probiotics 1-3, orange perfume cheese's toppings 1-3.
The present invention assigns the sweetness of product orange and the aromatic taste of cheese on the basis of hickory nut crisp chip, and special taste is new
Grain husk meets pursuit of the Cenozoic to product special taste, while being equipped with the Bifidobacterium and bacillus natto beneficial to human body, mentions
The health of high product.
Certainly, it will be appreciated by persons skilled in the art that the ratio of above-mentioned raw materials can be adjusted according to taste demand
It is whole, such as shortening hickory kernel 60,70 or 80, syrup 20,30 or 40, adhesive 2,3 or 5, mix probiotics 1,2 or 3, orange
Fragrant cheese's toppings 1,2 or 3.Moreover, hickory kernel crisp chip of the present invention is orange perfume cheese taste, on the basis for not destroying taste
On, other food addO-on therapies can also be added.
Alternatively, the syrup comprises the following components in parts by weight component: trehalose 4-6, white granulated sugar 2-4, oligomeric different
Mentioned component is uniformly mixed heating and is brewed into syrup by maltose 1-3, water 3-6, citric acid 0.1-0.4.Certainly, this field skill
For art personnel it is understood that other food addO-on therapies can also be added, the ratio of above-mentioned raw materials can be according to taste demand
It is adjusted, such as trehalose 4,5 or 6, white granulated sugar 2,3 or 4, oligoisomaltose 1,2 or 3, water 3,4 or 6, citric acid 0.1,
0.3 or 0.4.
The present invention can effectively reduce the sweet tea of white granulated sugar with trehalose and the most substitution white granulated sugar of oligoisomaltose
Soapy feeling improves the mouthfeel of product；Trehalose and oligoisomaltose belong to low-calorie sweetener simultaneously, meet health requirements.Trehalose
It is a kind of safe and reliable natural low sugariness carbohydrate.It is the irreducibility being made of two glucose molecules with 1,1- glycosidic bond
Sugar, trehalose, which decomposes the unsaturated fatty acid in the high fatty foods such as nut, has good inhibiting effect.And it is easy quilt
Small intestinal absorption becomes the nutritional substance of the energy, but trehalose has more stably blood glucose level, to offer energy, lessens fatigue
There is preferable food therapy effect with pressure.And trehalose has apparent benefit to the quality-improving of product brittleness.It is oligomeric different
Maltose sugariness is low, good crystallinity, will not be directly entered large intestine by the stomach of human body and small intestinal absorption, excellent by Bifidobacterium
First with, help its mass propagation, be Bifidobacterium proliferation factor；The other harmful bacterias of enteral cannot then utilize, so as to inhibit
The growth of harmful bacteria promotes the Tiny ecosystem in enteron aisle to adjust to benign cycle.
In addition, the mixing probiotics comprises the following components in parts by weight: Bifidobacterium 3-4, bacillus natto 2-3.When
So, it will be appreciated by persons skilled in the art that other probiotic compositions can also be added, the ratio of above-mentioned probiotics can root
It is adjusted according to demand, such as Bifidobacterium 3.5, bacillus natto 2.5.
The present invention feature weak using the environmental resistance that two kinds of probiotics mixing can effectively make up single strain, improves bacterium
Kind meets product processing and storage condition requirements in the survival rate of shelf life.Bifidobacterium is a kind of common probiotics,
It is the important beneficial microbe of human body intestinal canal with anaerobism, stomach juice-resistant characteristic, there is biological barrier, nutrition to make human health
With, antitumor action, immunological enhancement, improve gastrointestinal function, a variety of important physiological functions such as anti-aging；Bacillus natto
With characteristic that is acidproof, heat-resisting, inhibiting growth of pathogenic bacteria, acid can be produced, adjusts intestinal flora, enhancing animal cell immunity is put
It answers.
Orange perfume cheese's toppings comprise the following components in parts by weight: white sugar powder 30-50, edible salt 2-5, cheese
Powder 6-10, skimmed milk powder 4-6, oligoisomaltose 5-8, maltodextrin 4-7, yeast extract 1-3, the sapidity nucleotide disodium
0.1-0.4, lemon yellow 0.04-0.08, sunset yellow 0.03-0.07, cheese's taste essence 0.1-0.3, orange taste essence 0.2-0.6.When
So, it will be appreciated by persons skilled in the art that other flavoring ingredients can also be added, the ratio of above-mentioned orange perfume cheese toppings
It can be adjusted according to demand, such as white sugar powder 30,40 or 50, edible salt 2,4 or 5, cheese's powder 6,8 or 10, skimmed milk
Powder 4,5 or 6, oligoisomaltose 5,7 or 8, maltodextrin 4,5 or 7, yeast extract 1,2 or 3, the sapidity nucleotide disodium
0.1,0.2 or 0.4, lemon yellow 0.04,0.06 or 0.08, sunset yellow 0.03,0.05 or 0.07, cheese's taste essence 0.1,0.2 or
0.3, orange taste essence 0.2,0.4 or 0.6.
Embodiment two
A kind of hickory kernel crisp chip processing method, includes the following steps:
(1) hickory kernel pre-processes: autoclaving is added according to the volume ratio of 1:4 in light salt brine and raw dry hickory kernel
In pot, pressurization is passed through steam and removes astringent taste, and clear water rinses cooling after taking-up, places to draining away the water, then shortening mountain core is made in baking
Peach kernel；
(2) weighing: first pouring into clear water in sugar boiler, adds mixed sugar；
(3) it stirs off: heating tanning mixed sugar liquid；
(4) it spice: takes step (1) shortening hickory kernel to pour into the mixed sugar liquid endured according to formula and stirs evenly；
(5) tabletting: mixed material obtained by step (4) is subjected to tabletting, preforming device applies salad oil in advance and carries out anti-sticking place
Reason；
(6) it sprays butter: butter heating water bath being taken to melt, then uniformly spray the good product of the tabletting obtained by step (5)
On；
(7) it seasons: being in advance according to the proportion uniformly mixed mixing probiotics and orange perfume cheese's toppings, produced to step (6)
When product surface temperature is down to 40-50 DEG C, dusting seasoning is carried out；
(8) it is sliced: step (7) products obtained therefrom is cut into sheet according to design specification；
(9) cooling, packaging: the bulk product that step (8) has been cut is put into air drying environment and is cooled to room temperature, so
After pack.
The present invention replaces traditional boiling to remove astringent taste using the high pressure boiling in short-term technology that removes astringent taste, and on the one hand reduces the process kind that removes astringent taste
Product exposes the drawbacks of fragrance escape in air and loss of aroma for a long time, on the other hand effectively shortens the time that removes astringent taste, drops
Destruction to itself Antioxidative Factors during low product removes astringent taste, can extension shelf life appropriate.
The present invention, as adhesive, can prevent influence of the moisture in storage period to product brittleness using anhydrous butter oil.Step
Suddenly (7) when product surface temperature is down to 40-50 DEG C, butter also be not up to freezing point, ensure that probiotics from excessively thermotropic
It extremely, and can further preferably 45-50 DEG C.
Wherein, salt water processing method described in step (1) are as follows: according to water: salt is that the ratio of 99:1 weighs edible salt, is added
It stirs inside to clear water to whole dissolutions.
Alternatively, autoclaving pot pressure described in step (1) is 0.08-0.1Mpa, the time that removes astringent taste is 3-6min,
It can effectively remove astringent taste.Baking temperature is 130-140 DEG C, time 50-60min, sufficiently drying moisture, guarantees the crisp of hickory kernel
Degree.Certainly, it will be appreciated by persons skilled in the art that can also be adjusted within the above range to pressure, temperature, time
It is whole.
It is 140-150 DEG C that liquid glucose, which need to be endured to temperature, in step (3), takes step (1) just to toast the shortening come out of the stove in step (4)
Hickory kernel is added in the liquid glucose just endured.Therefore, shortening hickory nut can fully absorb and adhere to liquid glucose.Certainly, ability
Field technique personnel are it is understood that can also be adjusted within the above range temperature.
Product thickness is 5-8mm after step (5) tabletting, and step (8) product is cut into length 30-40mm, width 20-
The sheet of 30mm.Size is more convenient edible.It certainly, it will be appreciated by persons skilled in the art that can also be right according to demand
Above-mentioned size is adjusted.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, is familiar with
The those skilled in the art should be understood that the present invention includes but is not limited to content described in specific embodiment above.It is any
Modification without departing from function and structure principle of the invention is intended to be included in the range of claims.
Claims (10)
1. a kind of hickory kernel crisp chip, it is characterised in that production raw material includes following components by weight: shortening hickory kernel
60-80, syrup 20-40, adhesive 2-5, mixing probiotics 1-3, orange perfume cheese's toppings 1-3.
2. a kind of hickory kernel crisp chip according to claim 1, it is characterised in that: the syrup includes following parts by weight
Component: trehalose 4-6, white granulated sugar 2-4, oligoisomaltose 1-3, water 3-6, citric acid 0.1-0.4 mix mentioned component
It is evenly heated and is brewed into syrup.
3. a kind of hickory kernel crisp chip according to claim 1, it is characterised in that: the adhesive selects anhydrous butter oil.
4. a kind of hickory kernel crisp chip according to claim 1, it is characterised in that: the mixing probiotics includes following
The component of parts by weight: Bifidobacterium 3-4, bacillus natto 2-3.
5. a kind of hickory kernel crisp chip according to claim 1, it is characterised in that: orange perfume cheese's toppings include
The component of following parts by weight: white sugar powder 30-50, edible salt 2-5, cheese's powder 6-10, skimmed milk powder 4-6, oligoisomaltose
5-8, maltodextrin 4-7, yeast extract 1-3, the sapidity nucleotide disodium 0.1-0.4, lemon yellow 0.04-0.08, sunset yellow
0.03-0.07, cheese's taste essence 0.1-0.3, orange taste essence 0.2-0.6.
6. a kind of hickory kernel crisp chip processing method is made former of the hickory kernel crisp chip of any one of claim 1 to 5
Material processing, it is characterised in that include the following steps:
(1) hickory kernel pre-processes: autoclaving pot is added according to the volume ratio of 1:4 in light salt brine and raw dry hickory kernel
Interior, pressurization is passed through steam and removes astringent taste, and clear water rinses cooling after taking-up, places to draining away the water, then shortening hickory nut is made in baking
Benevolence；
(2) weighing: first pouring into clear water in sugar boiler, adds mixed sugar；
(3) it stirs off: heating tanning mixed sugar liquid；
(4) it spice: takes step (1) shortening hickory kernel to pour into the mixed sugar liquid endured according to formula and stirs evenly；
(5) tabletting: mixed material obtained by step (4) is subjected to tabletting, preforming device applies salad oil in advance and carries out release treatment；
(6) it sprays butter: butter heating water bath being taken to melt, then uniformly spray on the good product of the tabletting obtained by step (5)；
(7) it seasons: being in advance according to the proportion uniformly mixed mixing probiotics and orange perfume cheese's toppings, to step (6) product table
When face temperature is down to 40-50 DEG C, dusting seasoning is carried out；
(8) it is sliced: step (7) products obtained therefrom is cut into sheet according to design specification；
(9) cooling, packaging: the bulk product that step (8) has been cut is put into air drying environment and is cooled to room temperature, is then wrapped
Dress.
7. a kind of hickory kernel crisp chip processing method according to claim 6, it is characterised in that: salt described in step (1)
Water processing method are as follows: according to water: salt is that the ratio of 99:1 weighs edible salt, is added to inside clear water and stirs to whole dissolutions.
8. a kind of hickory kernel crisp chip processing method according to claim 6, it is characterised in that: height described in step (1)
Pressure digester pressure is 0.05-0.12Mpa, and the time that removes astringent taste is 3-6min, and baking temperature is 120-145 DEG C, time 30-
80min。
9. a kind of hickory kernel crisp chip processing method according to claim 6, it is characterised in that: liquid glucose needs in step (3)
To endure to temperature be 140-150 DEG C, takes in step (4) step (1) just to toast the shortening hickory kernel come out of the stove and is added to rigid endured
In liquid glucose.
10. a kind of hickory kernel crisp chip processing method according to claim 6, it is characterised in that: produced after step (5) tabletting
For product with a thickness of 5-8mm, step (8) product is cut into length 30-40mm, and width is the sheet of 20-30mm.
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| CN115399463A (en) * | 2022-08-31 | 2022-11-29 | 安徽山里仁食品股份有限公司 | Processing technology of sugar-free pecan kernels and pecan kernels |
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