CN109567111A - A kind of pueraria lobata nut mixing snack and its production method - Google Patents
A kind of pueraria lobata nut mixing snack and its production method Download PDFInfo
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- CN109567111A CN109567111A CN201811348119.2A CN201811348119A CN109567111A CN 109567111 A CN109567111 A CN 109567111A CN 201811348119 A CN201811348119 A CN 201811348119A CN 109567111 A CN109567111 A CN 109567111A
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- pueraria lobata
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- pueraria
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- 210000002429 large intestine Anatomy 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
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- 150000002632 lipids Chemical class 0.000 description 1
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- 229910052748 manganese Inorganic materials 0.000 description 1
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- 210000000653 nervous system Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
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- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
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- 230000001717 pathogenic effect Effects 0.000 description 1
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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
- 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
-
- 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
-
- 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
Abstract
The present invention provides a kind of pueraria lobata nut mixing snack and its production method, its raw material includes pueraria lobata, peanut, walnut, cashew nut, pine nut, sunflower seed, present invention firstly provides pueraria lobata and nut are arranged in pairs or groups, open new pueraria lobata snack, pass through the preparation method of reasonable science, both pueraria lobata and the original nutritional ingredient of nut had been remained to the maximum extent, unique flavor is increased again, nutrition complement, the pueraria lobata snack with novel taste is made, kudzu root foods classification has been expanded, its multiple tastes, commercial value and vast market prospect with higher are made.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of pueraria lobata nut mixing snack and its production method.
Background technique
Pueraria lobata has the characteristics that nutritive value is high, the diversification of medicinal health element, nourishes the body, is beneficial strong, but if
Directly edible, mouthfeel is poor, it is difficult to the favor by consumer.There are the mouthfeels not good enough, nutrition of existing pueraria lobata based food at
Divide the problems such as single, is unable to satisfy different consumer demands.
Summary of the invention
In view of the foregoing deficiencies of prior art, the purpose of the present invention is to provide a kind of pueraria lobata nut mixing snack and
Its production method, for solve in the prior art the single variety of kudzu root foods, mouthfeel is poor the problems such as.
In order to achieve the above objects and other related objects, first aspect present invention provides a kind of pueraria lobata nut mixing snack,
Including the following raw material: pueraria lobata, peanut, walnut, cashew nut, pine nut, sunflower seed.Wherein, peanut, walnut, cashew nut, pine nut, sunflower seed
Belong to nut.
In some embodiments of the invention, by weight, pueraria lobata: peanut: walnut: cashew nut: pine nut: sunflower seed=(3-
4): (1.5-2.5): (1-2): (1-2): (0.5-1.5): (0.5-1.5).
In some embodiments of the invention, by weight, pueraria lobata: peanut: walnut: cashew nut: pine nut: sunflower seed=3:2:
1.5:1.5:1:1.
In some embodiments of the invention, the pueraria lobata is graininess.
In some embodiments of the invention, the partial size of the pueraria lobata is 0.5-1cm.
In some embodiments of the invention, the pueraria lobata is the pueraria lobata after air-drying, water content 15wt%-
30wt%.
It in some embodiments of the invention, further include seasoning.Seasoning can be adjusted according to the demand of eater,
A variety of different tastes are made, specific taste includes but is not limited to spiced salt taste, spicy, fragrant spicy, honeydew taste.
In some embodiments of the invention, the seasoning is selected from salt, white pepper powder, chilli powder, zanthoxylum powder, black Hu
At least one of green pepper powder, cumin powder, sugar, sesame.
In some embodiments of the invention, the seasoning further includes spice.
In some embodiments of the invention, the spice includes Chinese prickly ash, cloves, illiciumverum, Radix Angelicae Sinensis, white stilbene, spiceleaf, osmanthus
Skin, fennel, nutmeg, cumin.
In some embodiments of the invention, by weight, the spice includes 3 parts of Chinese prickly ash, 2 parts of cloves, illiciumverum 2
Part, 3 parts of Radix Angelicae Sinensis, 4 parts of white stilbene, 2 parts of spiceleaf, 3 parts of cassia bark, 3 parts of fennel, 2 parts of nutmeg, 3 parts of cumin.
In some embodiments of the invention, the sugar is selected from least one of white sugar, brown sugar, rock sugar.
In some embodiments of the invention, the seasoning is selected from any one of following combination:
A, 40-60g salt, 20-40g pepper powder is added in every kilogram of pueraria lobata and nut melange；
B, 50-80g chilli powder, 30-50g zanthoxylum powder, 20-30g black pepper is added in every kilogram of pueraria lobata and nut melange
Powder, 40-60g cumin powder；
C, 40-60g chilli powder, 100-200g spice is added in every kilogram of pueraria lobata and nut melange；
D, 80-160g sugar, 40-80g sesame is added in every kilogram of pueraria lobata and nut melange.
According to the needs of eater, other seasonings can also be added, the pueraria lobata and nut melange of other tastes is made.
Second aspect of the present invention provides the production method of above-mentioned pueraria lobata nut mixing snack, comprising: particle is made in pueraria lobata
Pueraria lobata, nut are carried out oily system respectively by shape, then with flavoring for mixture, finished product.
In some embodiments of the invention, the pueraria lobata is made by the annual fresh pueraria lobata that diameter is 8-13cm, preferably
For 9-11cm.
In some embodiments of the invention, before particle being made in pueraria lobata, peeling processing is first carried out, pueraria lobata removes skin thickness
For 0.3-0.5cm, preferably 0.4cm.
In some embodiments of the invention, the preprocessing process of the pueraria lobata includes: cleaning, Initial Soak, is made
It is granular, secondary to impregnate, air-dry.
In some embodiments of the invention, the thimerosal used when Initial Soak is aqueous sodium hypochlorite solution.
In some embodiments of the invention, aqueous sodium hypochlorite solution concentration is 150-300 μ LL-1, preferably 150-
220μL·L-1, more preferably 200 μ LL-1。
In some embodiments of the invention, the Initial Soak time be 8-15min, preferably 10-15min, more preferably
10min。
In some embodiments of the invention, the soak used when secondary immersion is selected from any one of following composition:
a、4-8μL·L-1Light-coloured vinegar, 3wt%-6wt% salt, surplus are water；B, 5wt%-10wt% lemon juice, 3wt%-6wt% food
Salt, surplus are water.
In some embodiments of the invention, secondary soaking time be 15-30min, preferably 20-30min, more preferably
20min。
In some embodiments of the invention, air-drying to pueraria lobata particle water content is 15wt%-30wt%.
In some embodiments of the invention, temperature control is air-dried at 20-40 DEG C, preferably 20-30 DEG C, can led to naturally
It carries out, can also be carried out under the conditions of wind in an oven, be arranged 20-40 DEG C of temperature, adjustment wind speed carries out air-dried.Before air-drying, pueraria lobata contains
Water is about 70%-80wt%, air-dry after, pueraria lobata water content is greatly reduced, if air-dry after water content it is excessively high will cause it is subsequent
Oil overlong time, the moisture in pueraria lobata are difficult to through oil system removal, and it is poor in turn result in chewiness, seriously affect its mouthfeel,
Also, if oil overlong time, it also will cause pueraria lobata and go bad, lose a large amount of nutritional ingredients.
In some embodiments of the invention, when oil pueraria lobata, oil temperature is 100-120 DEG C.With vegetable oil can be used.
In some embodiments of the invention, nut is first dried, then oil system.The shape of nut can be original-shape,
Required fine particulate can also be made.
In some embodiments of the invention, nut granule is dried to water content is≤10wt%.
In some embodiments of the invention, the drying temperature of nut granule is 60-80 DEG C.
In some embodiments of the invention, when oil nut, vegetable oil is heated to 80-200 DEG C in advance, preferably
80-150 DEG C, more preferably 100-150 DEG C, more preferably 120-150 DEG C, more preferably 130-150 DEG C.With plant can be used
Oil.
In some embodiments of the invention, when seasoning is sugar, sesame, first plus water dissolves rock sugar cooking, then will
Pueraria lobata nut mixture is added thereto, and sprinkles sesame, and honeydew taste pueraria lobata nut snack is made.
As described above, a kind of pueraria lobata nut mixing snack of the invention and its production method, have the advantages that this
Invention, which is put forward for the first time, arranges in pairs or groups pueraria lobata and nut, opens novel pueraria lobata snack, by the preparation method of reasonable science, both most
Pueraria lobata and the original nutritional ingredient of nut are remained to limits, and increases unique flavor, nutrition complement, being made has newly
The pueraria lobata snack of taste, has expanded kudzu root foods classification, makes its multiple tastes, commercial value with higher and wide city
Field prospect.
Detailed description of the invention
Fig. 1 is shown as pueraria lobata nut mixing snack products figure made from the embodiment of the present invention 1.
Specific embodiment
Illustrate embodiments of the present invention below by way of specific specific example, those skilled in the art can be by this specification
Other advantages and efficacy of the present invention can be easily understood for disclosed content.The present invention can also pass through in addition different specific realities
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints and application, without departing from
Various modifications or alterations are carried out under spirit of the invention.
Pueraria lobata (Puerarialobata) has both edible value and medical value.The a large amount of traditional medicine books in China describe
The therapeuticing and health effect of pueraria lobata, including Shennong's Herbal, Compendium of Material Medica, " prescriptions worth thousand gold ", Holy Benevolent Prescriptions etc..Pueraria lobata mainly has
Lipid-loweringing, decompression, fall fire, clearing heat and detoxicating, rising Yang expelling pathogenic factors from muscles and skin, spasmolysis and analgesia, promoting eruption antidiarrheal, increase brain and coronal blood glucose, improvement brain are micro-
Circulation and other effects is a variety of diseases such as prevention and treatment hypertension, hyperlipidemia, coronary heart diseases and angina pectoris, diabetes, cerebral thrombosis, enterogastritis
The important source material of drug.The power of regeneration of liver cell can be improved in pueraria lobata, restores normal liver function, promotes bile secretion, prevents
Fat is accumulated in liver.It boosts metabolism, reinforces liver detoxification function, prevent damage of the alcohol to liver.It often drinks, take out
Personage, the alcohol metabolism poisoner of cigarette are suitable for often edible.To the coronary sclerosis that hyperlipidemia is formed, pueraria lobata passes through improvement
Myocardial ischemia, the cardiovascular diseases such as prevention and treatment of coronary heart disease, angina pectoris, myocardial infarction.Cerebral arteriovenous malformation to hyperlipidemia formation,
Pueraria lobata is by improving cerebral ischemic condition, the cranial vascular diseases such as prevention and treatment cerebral infarction, hemiplegia, vascular dementia.Pueraria lobata can also strengthen liver
Gallbladder cell autoimmunity function resists poisoning intrusion, prevents hepatitis, improves liver detoxification function, repairs liver and damages cell, drops blood
Sugar has the function of delay senescence, adjust blood-fat and blood sugar, promote hematopoiesis function etc., and is applied to clinic.Hypertension, height
Pueraria lobata dietotherapy auxiliary can be used in the cardiovascular and cerebrovasculars patient such as blood lipid, hyperglycemia and migraine, improves microcirculation and promotes uric acid crystal
Dissolution improves renal blood flow, promotes multiple rows of uric acid.
Peanut also known as " peanut ", fruit contain protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, dimension
The raw element nutritional ingredients such as K and mineral calcium, phosphorus, iron, amino acid and unsaturated fatty acid containing 8 kinds of needed by human body contain ovum
The substances such as phosphatide, choline, carrotene, crude fibre.There is the brain cell development for promoting people, enhances the effect of memory.Peanut fruit
Middle calcium content is high, and calcium is the main component for constituting skeleton, therefore eats peanut more, can promote the growth and development of human body.Flower
Lecithin and cephalin in fruit grown are important substances required for nervous system, can delay brain function decline, inhibit blood small
Plate agglutination, prevents cerebral thrombosis.It is experimentally confirmed that often feeding peanut can improve blood circulation, enhancing memory, delay senescence.Peanut
The linoleic acid contained in oil can make cholesterol in human body be decomposed into bile acid and excrete, avoid cholesterol from depositing in vivo, subtract
It is few to cause the incidences of a variety of cardiovascular and cerebrovascular diseases because cholesterol is more than normal value in human body.Zn-ef ficiency in peanut fruit
Content is generally higher than other oil crops.Zinc can promote children's brain development, there is the memory function of enhancing brain, can activate in it is old
Year human brain cell, delaying human body crosses presenility, anti-aging.Resveratrol in peanut fruit can reduce platelet aggregation, prevention
With treatment atherosclerosis, cardiovascular and cerebrovascular disease.
Walnut nutritious value is abundant, there is the good reputation of " long live " " Longevity " " treasured of health ".86% fat in walnut
It is unsaturated fatty acid, walnut is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, also containing phosphorus, niacin, iron, dimension life
Plain B2And pantothenic acid.Walnut is sweet in flavor, warm-natured, enters kidney, lung, large intestine channel.It can kidney tonifying, the strong waist of controlling nocturnal emission with astringent drugs, warm lung Dingchuan, relax bowel and defecation.
Cashew nut also has a nutritive value abundant, and fatty 47%, protein 21.2%, carbohydrate 22.3%, also
Containing vitamin A, vitamin B1, vitamin B2Equal multivitamins and minerals, manganese especially therein, chromium, magnesium, selenium etc. are micro
Element has the function of anti-oxidant, anti-aging, antitumor and cardiovascular disease resistant.Contained fat is mostly unsaturated fatty acid,
Middle oleic acid accounts for the 67.4% of total fatty acids, and linoleic acid accounts for 19.8%, is the good fruit of dietotherapy of hyperlipidemia, patients with coronary heart disease.Cashew nut has
It regains one's strength of body, eliminate tired effect, be suitble to easily tired people edible.Cashew nut contains vitamin A abundant, is excellent anti-oxidant
Agent, can make that skin is glossy, gather colour.Traditional Chinese medicine thinks that cashew nut is sweet in flavor, mild-natured, nontoxic.It is inverse, vexed, thirsty that cough can be controlled.
Supplement to the Herbal cloud: cashew nut kernel cures mainly thirsty, moistening lung, goes to be tired of, eliminating phlegm." Haiyao Bencao, Oversea Materia Medica " also cloud: main agitation, boredom, phlegm separates, typhoid fever
Clear nasal discharge, cough with dyspnea.
Pine nut rich in fat, protein, carbohydrate etc., can the body-building heart, skin care.Pine nut is warm-natured sweet in flavor, has
Yin-nourishing relieves dizziness, high fever, infantile convulsions, epilepsy, etc., moistening lung, laxation and other effects.Compendium of Material Medica claim pine nut " cure mainly joint wind, it is dizzy, remove dead flesh, bleach, aproll
Gas, moisturizing viscera, by wandering arthritis cold air, empty thin few gas tonifying for the deficiency, fertile the five internal organs dissipate all wind, wet stomach, and long term usage body is light, and macrobiosis is not old."
High-quality protein, unsaturated fatty acid are rich in sunflower seed, wherein linoleic acid needed by human about reach 50%~
60%, also contain potassium, phosphorus, calcium, magnesium, selenium element and vitamin E, vitamin B1Equal nutrients；Its contained potassium element abundant
There is defencive function, a lot of benifit of preventing hypertension to heart；Vitamin E abundant prevents aging, improves immunity, is pre-
The effect of anti-cardiovascular disease；Sunflower seed improve its effect for inhibiting function there are also brain cell metabolism is adjusted.
The present invention by the preparation method of rationally science, by pueraria lobata and all kinds of nuts (such as peanut, walnut, cashew nut, pine nut,
Sunflower seed etc.) combine, the nutritional ingredient of food materials is not only remained to the maximum extent, but also increases unique flavor；Nutrition is mutual
It mends, unique flavor, a kind of novel snack of can yet be regarded as.
Embodiment 1
A kind of production method of spiced salt taste pueraria lobata nut snack, includes the following steps:
1) pueraria lobata prepares
Pretreatment: the annual fresh pueraria lobata that diameter is 9-11cm is chosen, is rinsed well pueraria lobata using circulating water, dynamic is clear
Wash, can prevent from avoiding in ejected wash water with miscellaneous bacteria causing pueraria lobata second of pollution (if cleaned using Static Water, meeting
The miscellaneous bacteria on pueraria lobata surface is caused to remain), clean pueraria lobata is put into thimerosal and impregnates 10min, thimerosal is 200 μ LL-1It is secondary
Sodium chlorate aqueous solution pulls pueraria lobata out after immersion, clear water rinses, and removes pueraria lobata epidermis, the pueraria lobata after peeling shows fresh and tender
Meat portion, the pueraria lobata of peeling is cut into ding shape, the partial size of ding shape pueraria lobata is 0.5-1cm, spare.
It impregnates: pueraria lobata obtained being put into immersion treatment in soak, soak includes 4 μ LL-1Light-coloured vinegar, 3wt% food
Salt, surplus are water, impregnate 20min, after pull out, drained to pueraria lobata surface with mesh screen without water droplet, impregnate on the one hand removal Pueraria lobota
On the other hand the starch of root surface prevents pueraria lobata surface oxidation.
Air-dry: pueraria lobata obtained is air-dried under ventilation condition to water content is 15wt%-30wt%.Pueraria lobata after air-drying
Its distinctive mouthfeel can be kept well, save its nutritional ingredient；Water content is excessively high, is unfavorable for subsequent oil system, causes oil
Pueraria lobata fourth after system mouthfeel due to water content height is poor, lacks crisp sense, too low, and finished product mouthfeel can be made to seem coarse.
2) pueraria lobata oil system: being heated to 100-120 DEG C for the vegetable oil in pot in advance, pueraria lobata is put into wherein, pueraria lobata is in warm
After changing colour in oil, pulls out, drained to pueraria lobata surface without oil droplet immediately.
3) nut pre-processes
Pretreatment: the nuts such as selected peanut, walnut, cashew nut, pine nut, sunflower seed；Peeling processing is carried out to the raw material for having skin
(such as shelled peanut), it is spare.
Drying: drying nut in an oven, is arranged 60-80 DEG C of temperature, adjustment wind speed be dried to water content be≤
10wt%.
4) macadamia nut oil system: in advance heating vegetable oil, and temperature is 130-150 DEG C, then distinguishes the nut granule of drying
It is put into wherein, oil is made ripe, until nut changes colour in hot oil, after having distinctive fragrance, pulls out, drains immediately, spare；
5) spice: the pueraria lobata of oil system and nut are mixed, weight ratio is pueraria lobata: peanut: walnut: cashew nut: pine nut: sunflower
Son=3:2:1.5:1.5:1:1, every kilogram of pueraria lobata and addition 40-60g salt, 20-40g pepper powder in nut melange, are made
(seasonings such as suitable pimiento section certainly, can be also added, play the role of seasoning) in finished product according to personal preference, according to need
Weighing is wanted, is packed, sealing, pasteurize, preservation.
As shown in Figure 1 it is the product figure of the present embodiment, shows as the fresh profit of color on color, is in sepia；On fragrance, have dense
The comprehensive fragrance of strongly fragrant pueraria lobata nut；In terms of flavour, there is apparent pueraria lobata nut flavour, there is good chewiness, quality is fine and smooth；Body
In terms of state, pueraria lobata fourth and ground nut character are stablized, and are a kind of novel snack products, enrich the food classification of pueraria lobata, fill up
Lack Pueraria DC snack this blank in the market, there is huge market potential.
The product figure of subsequent embodiment is similar to embodiment 1, because the condiment of addition is different, in color, fragrance, flavour, body
State etc. slightly has difference.
Embodiment 2
A kind of production method of spicy pueraria lobata nut snack, includes the following steps:
1) pueraria lobata prepares
Pretreatment: the annual fresh pueraria lobata that diameter is 9-11cm is chosen, is rinsed well pueraria lobata using circulating water, dynamic is clear
Wash, can prevent from avoiding in ejected wash water with miscellaneous bacteria causing pueraria lobata second of pollution (if cleaned using Static Water, meeting
The miscellaneous bacteria on pueraria lobata surface is caused to remain), clean pueraria lobata is put into thimerosal and impregnates 10min, thimerosal is 200 μ LL-1It is secondary
Sodium chlorate aqueous solution pulls pueraria lobata out after immersion, clear water rinses, and removes pueraria lobata epidermis, the pueraria lobata after peeling shows fresh and tender
Meat portion, the pueraria lobata of peeling is cut into ding shape, the partial size of ding shape pueraria lobata is 0.5-1cm, spare.
It impregnates: pueraria lobata obtained being put into immersion treatment in soak, soak includes 4 μ LL-1Light-coloured vinegar, 3wt% food
Salt, surplus are water, impregnate 20min, after pull out, drained to pueraria lobata surface with mesh screen without water droplet, impregnate on the one hand removal Pueraria lobota
On the other hand the starch of root surface prevents pueraria lobata surface oxidation.
Air-dry: pueraria lobata obtained is air-dried under ventilation condition to water content is 15wt%-30wt%.Pueraria lobata after air-drying
Its distinctive mouthfeel can be kept well, save its nutritional ingredient；Water content is excessively high, is unfavorable for subsequent oil system, causes oil
Pueraria lobata fourth after system mouthfeel due to water content height is poor, lacks crisp sense, too low, and finished product mouthfeel can be made to seem coarse.
2) pueraria lobata oil system: being heated to 100-120 DEG C for the vegetable oil in pot in advance, pueraria lobata is put into wherein, pueraria lobata is in warm
After changing colour in oil, pulls out, drained to pueraria lobata surface without oil droplet immediately.
3) nut pre-processes
Pretreatment: the nuts such as selected peanut, walnut, cashew nut, pine nut, sunflower seed；Peeling processing is carried out to the raw material for having skin
(such as shelled peanut), it is spare.
Drying: drying nut in an oven, is arranged 60-80 DEG C of temperature, adjustment wind speed is dried.
4) macadamia nut oil system: in advance heating vegetable oil, and temperature is 130-150 DEG C, then distinguishes the nut granule of drying
It is put into wherein, oil is made ripe, until nut changes colour in hot oil, after having distinctive fragrance, pulls out, drains immediately, spare；
5) spice: the pueraria lobata of oil system and nut are mixed, weight ratio is pueraria lobata: peanut: walnut: cashew nut: pine nut: sunflower
Son=3:2:1.5:1.5:1:1, every kilogram of pueraria lobata and addition 50-80g chilli powder, 30-50g zanthoxylum powder, 20- in nut melange
30g black pepper, 40-60g cumin powder stand 15min, and finished product, weighing, packs as required, sealing, pasteurize,
Preservation.
Embodiment 3
A kind of production method of fragrant spicy pueraria lobata nut snack, includes the following steps:
1) pueraria lobata prepares
Pretreatment: the annual fresh pueraria lobata that diameter is 9-11cm is chosen, is rinsed well pueraria lobata using circulating water, dynamic is clear
Wash, can prevent from avoiding in ejected wash water with miscellaneous bacteria causing pueraria lobata second of pollution (if cleaned using Static Water, meeting
The miscellaneous bacteria on pueraria lobata surface is caused to remain), clean pueraria lobata is put into thimerosal and impregnates 10min, thimerosal is 200 μ LL-1It is secondary
Sodium chlorate aqueous solution pulls pueraria lobata out after immersion, clear water rinses, and removes pueraria lobata epidermis, the pueraria lobata after peeling shows fresh and tender
Meat portion, the pueraria lobata of peeling is cut into ding shape, the partial size of ding shape pueraria lobata is 0.5-1cm, spare.
It impregnates: pueraria lobata obtained being put into immersion treatment in soak, soak includes 4 μ LL-1Light-coloured vinegar, 3wt% food
Salt, surplus are water, impregnate 20min, after pull out, drained to pueraria lobata surface with mesh screen without water droplet, impregnate on the one hand removal Pueraria lobota
On the other hand the starch of root surface prevents pueraria lobata surface oxidation.
Air-dry: pueraria lobata obtained is air-dried under ventilation condition to water content is 15wt%-30wt%.Pueraria lobata after air-drying
Its distinctive mouthfeel can be kept well, save its nutritional ingredient；Water content is excessively high, is unfavorable for subsequent oil system, causes oil
Pueraria lobata fourth after system mouthfeel due to water content height is poor, lacks crisp sense, too low, and finished product mouthfeel can be made to seem coarse.
2) pueraria lobata oil system: being heated to 100-120 DEG C for the vegetable oil in pot in advance, pueraria lobata is put into wherein, pueraria lobata is in warm
After changing colour in oil, pulls out, drained to pueraria lobata surface without oil droplet immediately.
3) nut pre-processes
Pretreatment: the nuts such as selected peanut, walnut, cashew nut, pine nut, sunflower seed；Peeling processing is carried out to the raw material for having skin
(such as shelled peanut), it is spare.
Drying: drying nut in an oven, is arranged 60-80 DEG C of temperature, adjustment wind speed is dried.
4) macadamia nut oil system: in advance heating vegetable oil, and temperature is 130-150 DEG C, then distinguishes the nut granule of drying
It is put into wherein, oil is made ripe, until nut changes colour in hot oil, after having distinctive fragrance, pulls out, drains immediately, spare；
5) spice: the pueraria lobata of oil system and nut are mixed, weight ratio is pueraria lobata: peanut: walnut: cashew nut: pine nut: sunflower
Son=3:2:1.5:1.5:1:1, every kilogram of pueraria lobata and addition 40-60g chilli powder, 100-200g spice in nut melange
(spice is powdered), by weight, spice contain 3 parts of Chinese prickly ash, 2 parts of cloves, octagonal 2 parts, 3 parts of Radix Angelicae Sinensis, white stilbene 4
Part, 2 parts of spiceleaf, 3 parts of cassia bark, 3 parts of fennel, 2 parts of nutmeg, 3 parts of cumin are uniformly mixed, and stand 15min, finished product, according to need
Weighing is wanted, is packed, sealing, pasteurize, preservation.
Embodiment 4
A kind of production method of honeydew taste pueraria lobata nut snack, includes the following steps:
1) pueraria lobata prepares
Pretreatment: the annual fresh pueraria lobata that diameter is 9-11cm is chosen, is rinsed well pueraria lobata using circulating water, dynamic is clear
Wash, can prevent from avoiding in ejected wash water with miscellaneous bacteria causing pueraria lobata second of pollution (if cleaned using Static Water, meeting
The miscellaneous bacteria on pueraria lobata surface is caused to remain), clean pueraria lobata is put into thimerosal and impregnates 10min, thimerosal is 200 μ LL-1It is secondary
Sodium chlorate aqueous solution pulls pueraria lobata out after immersion, clear water rinses, and removes pueraria lobata epidermis, the pueraria lobata after peeling shows fresh and tender
Meat portion, the pueraria lobata of peeling is cut into ding shape, the partial size of ding shape pueraria lobata is 0.5-1cm, spare.
It impregnates: pueraria lobata obtained being put into immersion treatment in soak, soak includes 4 μ LL-1Light-coloured vinegar, 3wt% food
Salt, surplus are water, impregnate 20min, after pull out, drained to pueraria lobata surface with mesh screen without water droplet, impregnate on the one hand removal Pueraria lobota
On the other hand the starch of root surface prevents pueraria lobata surface oxidation.
Air-dry: pueraria lobata obtained is air-dried under ventilation condition to water content is 15wt%-30wt%.Pueraria lobata after air-drying
Its distinctive mouthfeel can be kept well, save its nutritional ingredient；Water content is excessively high, is unfavorable for subsequent oil system, causes oil
Pueraria lobata fourth after system mouthfeel due to water content height is poor, lacks crisp sense, too low, and finished product mouthfeel can be made to seem coarse.
2) pueraria lobata oil system: being heated to 100-120 DEG C for the vegetable oil in pot in advance, pueraria lobata is put into wherein, pueraria lobata is in warm
After changing colour in oil, pulls out, drained to pueraria lobata surface without oil droplet immediately.
3) nut pre-processes
Pretreatment: the nuts such as selected peanut, walnut, cashew nut, pine nut, sunflower seed；Peeling processing is carried out to the raw material for having skin
(such as shelled peanut), it is spare.
Drying: drying nut in an oven, is arranged 60-80 DEG C of temperature, adjustment wind speed is dried.
4) macadamia nut oil system: in advance heating vegetable oil, and temperature is 130-150 DEG C, then distinguishes the nut granule of drying
It is put into wherein, oil is made ripe, until nut changes colour in hot oil, after having distinctive fragrance, pulls out, drains immediately, spare；
5) spice: the pueraria lobata of oil system and nut are mixed, weight ratio is pueraria lobata: peanut: walnut: cashew nut: pine nut: sunflower
Son=3:2:1.5:1.5:1:1, every kilogram of pueraria lobata and addition 80-160g rock sugar, 40-80g sesame in nut melange, specifically
Ground is put into rock sugar into a vacant pot in advance, adds a small amount of water, boils to rock sugar and dissolves bubbling, and fried sugar starts to turn yellow, and switchs to small
Fire pours into the pueraria lobata nut mixture mixed in proportion, so that it is uniformly wrapped syrup, sprinkle a small amount of sesame, be made into
Product, weighing, packs as required, sealing, pasteurize, preservation.
Product quality evaluation experimental
SS is as follows:
1 sensory evaluation criteria of table
It is random that 30 people is invited to foretaste and evaluate, take the average value for foretasting scoring to be counted, SS is referring to table 2, knot
Fruit is as follows:
2 Analyses Methods for Sensory Evaluation Results of table
| Project | Color | Fragrance | Flavour | Posture | Total score |
| Embodiment 1 | 18 | 19 | 34 | 19 | 90 |
| Embodiment 2 | 19 | 18 | 37 | 18 | 92 |
| Embodiment 3 | 19 | 18 | 34 | 18 | 89 |
| Embodiment 4 | 18 | 20 | 37 | 18 | 93 |
As can be seen from Table 2, pueraria lobata nut snack produced by the present invention in terms of color, fragrance, flavour, posture by
To the high evaluation of eater, the fresh profit of color is shown as on color, is in sepia；On fragrance, there is strong pueraria lobata nut comprehensive
Fragrance；In terms of flavour, there is apparent pueraria lobata nut flavour, there is good chewiness, quality is fine and smooth；In terms of posture, pueraria lobata fourth with
Ground nut character is stablized.The various embodiments described above are actually several different flavors (taste), can satisfy different consumers'
Demand.If any crowd like spicy, some likes fragrant and sweet, by designing different condiment, so that the product is in color, perfume (or spice)
The high evaluation that eater is all obtained in terms of gas, flavour, posture, is a kind of pueraria lobata nut mixed food of brand-new taste, comprehensive
The nutrition and health care and flavor merits of food materials do not add any additive being harmful to the human body, healthy and safe, city in production process
Field value is high.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology all without departing from the spirit and scope of the present invention, carries out modifications and changes to above-described embodiment.Cause
This, institute is complete without departing from the spirit and technical ideas disclosed in the present invention by those of ordinary skill in the art such as
At all equivalent modifications or change, should be covered by the claims of the present invention.
Claims (10)
1. a kind of pueraria lobata nut mixing snack, which is characterized in that including the following raw material: pueraria lobata, peanut, walnut, cashew nut, pine nut,
Sunflower seed.
2. pueraria lobata nut mixing snack according to claim 1, it is characterised in that: by weight, pueraria lobata: peanut: walnut:
Cashew nut: pine nut: sunflower seed=(3-4): (1.5-2.5): (1-2): (1-2): (0.5-1.5): (0.5-1.5)；Preferably, by weight
Meter, pueraria lobata: peanut: walnut: cashew nut: pine nut: sunflower seed=3:2:1.5:1.5:1:1.
3. pueraria lobata nut mixing snack according to claim 1 or 2, it is characterised in that: the pueraria lobata is graininess, preferably
Ground, the partial size of the pueraria lobata are 0.5-1cm.
4. pueraria lobata nut mixing snack according to claim 1 or 2, it is characterised in that: the pueraria lobata is the Pueraria lobota after air-drying
Root, water content 15wt%-30wt%.
5. pueraria lobata nut mixing snack according to claim 1 or 2, it is characterised in that: further include seasoning.
6. pueraria lobata nut mixing snack according to claim 5, it is characterised in that: the seasoning is selected from salt, white Hu
At least one of green pepper powder, chilli powder, zanthoxylum powder, black pepper, cumin powder, sugar, sesame.
7. pueraria lobata nut mixing snack according to claim 6, it is characterised in that: the seasoning further includes spice,
Preferably, the spice includes Chinese prickly ash, cloves, illiciumverum, Radix Angelicae Sinensis, white stilbene, spiceleaf, cassia bark, fennel, nutmeg, cumin, more preferably
Ground, by weight, the spice include 3 parts of Chinese prickly ash, 2 parts of cloves, octagonal 2 parts, 3 parts of Radix Angelicae Sinensis, 4 parts of white stilbene, 2 parts of spiceleaf, osmanthus
3 parts of skin, 3 parts of fennel, 2 parts of nutmeg, 3 parts of cumin；
And/or the sugar is selected from least one of white sugar, brown sugar, rock sugar.
8. pueraria lobata nut mixing snack according to claim 5, it is characterised in that: the seasoning is in following combination
It is any:
A, 40-60g salt, 20-40g pepper powder is added in every kilogram of pueraria lobata and nut melange；
B, be added in every kilogram of pueraria lobata and nut melange 50-80g chilli powder, 30-50g zanthoxylum powder, 20-30g black pepper,
40-60g cumin powder；
C, 40-60g chilli powder, 100-200g spice is added in every kilogram of pueraria lobata and nut melange；
D, 80-160g sugar, 40-80g sesame is added in every kilogram of pueraria lobata and nut melange.
9. the production method of pueraria lobata nut mixing snack described in -8 any one according to claim 1, comprising: pueraria lobata to be made
It is granular, pueraria lobata, nut are subjected to oily system respectively, then with flavoring for mixture, finished product.
10. production method according to claim 9, it is characterised in that: the pueraria lobata is the annual of 8-13cm by diameter
Fresh pueraria lobata is made, and diameter is preferably 9-11cm；
And/or before particle is made in pueraria lobata, peeling processing is first carried out, the peeling of pueraria lobata is with a thickness of 0.3-0.5cm；
And/or the preprocessing process of the pueraria lobata includes: cleaning, Initial Soak, graininess is made, secondary immersion, air-dries；
And/or the thimerosal used when Initial Soak is aqueous sodium hypochlorite solution；
And/or the aqueous sodium hypochlorite solution concentration is 150-300 μ LL-1, preferably 150-220 μ LL-1, more preferably
200μL·L-1；
And/or the Initial Soak time is 8-15min, preferably 10-15min；
And/or the soak used when secondary immersion is selected from any one of following composition: a, 4-8 μ LL-1Light-coloured vinegar, 3wt%-
6wt% salt, surplus are water；B, 5wt%-10wt% lemon juice, 3wt%-6wt% salt, surplus are water；
And/or secondary soaking time is 15-30min, preferably 20-30min；
And/or air-drying to pueraria lobata particle water content is 15wt%-30wt%；
And/or air-dry temperature and control at 20-40 DEG C, preferably 20-30 DEG C；
And/or when oil pueraria lobata, oil temperature is 100-120 DEG C；
And/or nut is first dried, then oil system；
And/or it is≤10wt% that nut granule, which is dried to water content,；
And/or the drying temperature of nut granule is 60-80 DEG C；
And/or when oil nut, oil temperature is 80-200 DEG C, preferably 80-150 DEG C, more preferably 100-150 DEG C, more preferably
120-150 DEG C, more preferably 130-150 DEG C；
And/or seasoning, when being sugar, sesame, first plus water dissolves rock sugar cooking, then it is added in pueraria lobata nut mixture
In, sesame is sprinkled, honeydew taste pueraria lobata nut snack is made.
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| CN102144790A (en) * | 2010-02-04 | 2011-08-10 | 安徽真心食品有限公司 | Radix puerariae peanut and preparation method thereof |
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