CN109645422A - A kind of tomato flavor melon seeds and its processing method - Google Patents
A kind of tomato flavor melon seeds and its processing method Download PDFInfo
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- CN109645422A CN109645422A CN201910098127.4A CN201910098127A CN109645422A CN 109645422 A CN109645422 A CN 109645422A CN 201910098127 A CN201910098127 A CN 201910098127A CN 109645422 A CN109645422 A CN 109645422A
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- melon seeds
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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
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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
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
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Abstract
The invention discloses a kind of tomato flavor melon seeds and its processing methods, belong to food processing technology field.It includes a kind of tomato flavor melon seeds, is processed raw material including catsup.A kind of processing method of tomato flavor melon seeds, procedure of processing make brine, boil in a covered pot over a slow fire system, drain, dry and cool down including weighing processing raw material including catsup.Raw material of the present invention using catsup as production melon seeds, the melon seeds sweet and sour taste processed can promote salivary secretion during eating, and reduce sweet, greasy feeling, and Excess free enthalpy can be prevented and generate dry, excessive internal heat the problems such as.The tomato flavor melon seeds xerostomia coefficient that the present invention obtains is lower than 5.0, hence it is evident that is better than commercially available melon seeds.
Description
Technical field
The invention belongs to food processing technology fields, specifically, being related to a kind of tomato flavor melon seeds and its processing method.
Background technique
Melon seeds are the roasted seeds and nuts snacks of Chinese tradition, generally using the seeds such as sunflower seeds, watermelon seeds, pumpkin seeds class as raw material.This
A little raw materials are rich in protein, unsaturated fatty acid, several mineral materials and vitamin, and the intake of daily 50 grams of melon seeds can satisfy people
The vitamin requirement of body.Melon seeds fat content is high, moisture content is low, therefore eats the problems such as being easy to appear excessive internal heat, dry more.
Tart flavour food materials can promote salivary secretion, reduce sweet, greasy feeling, prevent the discomforts such as excessive internal heat, dry.Tomato is strong
The food materials of health, citric acid rich in, malic acid, use tomato that can assign the characteristic of food sweet and sour taste as raw material,
It is most popular one of flavor that tomato flavor, which is food processing field, simultaneously.Currently, melon seeds on the market are with sweet taste or salty
Based on taste, taste is more single, and is easy to produce soapy feeling.This is primarily due to melon seeds during cooking tasty, acid raw material
It is easily destroyed melon seeds surface, influences appearance, therefore melon seeds enterprise generally will not be using tart flavour as main taste direction, city at present
Not yet there is the melon seeds product based on tomato flavor in field.
Publication No. CN108740923A, publication date are that the Chinese invention patent application on January 28th, 2019 discloses one
Kind reducing internal heat melon seeds, which includes following raw material components: 100 parts -150 parts of melon seeds, 1 part -2 parts of cucumber, 23 parts of tomato, bamboo shoots 1
- 3 parts of part, 3 parts -5 parts of mung bean, 1 part -2 parts of bean curd, 0.3 part -0.6 part of salt and 1 part -2 parts of yeast extract.The patent of invention
Application also disclose a kind of production method of reducing internal heat melon seeds, comprising the following steps: S1, raw material weigh, S2, cleaning, S3, juicing and
Filtering, S4, cooking, S5, mixed liquor, S6, immersion, S7, baking, S8, cooling, S9, packaging.In the application for a patent for invention, cucumber
With tomato juicing immersion so that immersed with the substance of reducing internal heat on melon seeds shell or pulp, wherein bamboo shoots, mung bean and bean curd are utilized,
In order to which the reducing internal heat substance among three boils out and then is immersed on melon seeds, while this melon seeds has effects that reducing internal heat, reduces
People get angry in edible melon seeds, and then influence the health of eater, and melon seeds fat, the starch of the method processing are seldom,
Belong to natural low fat, low-calorie diet, is the good merchantable brand of overweight people's weight-reducing.But melon seeds are processed using fresh tomato, it is difficult to assign melon
The identifiable tomato fragrance of son.Reason mainly has two o'clock, first is that the flavor components concentration of fresh tomato is low, even if using 100%
Tomato juice as brine cook melon seeds, it is also difficult to obtain the flavor characteristic of tomato；Second is that in fresh tomato there are a large amount of pectin,
The macromolecular substances such as cellulose, this substance can improve the viscosity of brine, reduce melon seeds to the absorbability of brine and absorb effect
Rate.
Summary of the invention
1, it to solve the problems, such as
Melon seeds eat more be easy excessive internal heat, dry aiming at the problem that, the present invention provides a kind of tomato flavor melon seeds and its processing side
Method.It is tomato flavor melon seeds sweet and sour taste produced by the present invention, non-greasy, not sweet, it eats not dry more, is not easy to get angry.
2, technical solution
To solve the above problems, the present invention adopts the following technical scheme that.
A kind of tomato flavor melon seeds, process raw material including catsup.
As prioritization scheme, the catsup is obtained through following processing:
(a) fresh tomato crushes and passes through de- seed processing, obtains tomato magma；
(b) the tomato magma is handled into 10min-15min under the conditions of 55 DEG C -60 DEG C, then in 1.5 times of atmospheric pressures
Lower mashing 15min-25min, the tomato after must being beaten；
(c) tomato after the mashing is concentrated under reduced pressure under the conditions of 55 DEG C -60 DEG C, the tomato after must being concentrated；
(d) strainer that the tomato after the concentration is first crossed to 0.8mm, after the strainer of 0.4mm, it is filtered for obtaining filtrate
Tomato；
(e) the filtered tomato is sterilized into 10s-15s under the conditions of 100 DEG C -110 DEG C, tinning obtains catsup.
As prioritization scheme, the solid content of the catsup is 28%-30%.
A kind of processing method of tomato flavor melon seeds, comprising the following steps:
(1) processing raw material including catsup is weighed；
(2) brine is made, brine is boiled, melon seeds are added, cooks 50min-70min；
(3) fire is closed, 110min-130min processed is boiled in a covered pot over a slow fire, the melon seeds after the system of must boiling in a covered pot over a slow fire；
(4) melon seeds after stewing system taken out, drained, the melon seeds after must draining；
(5) melon seeds after draining are put into drying box, are dried, the melon seeds after must drying；
(6) melon seeds after drying are cooled to 20 DEG C -40 DEG C, obtain tomato flavor melon seeds.
As prioritization scheme, described processing raw material is weighed by following parts by weight:
200 parts -300 parts of melon seeds；
Raw brine: 800 parts -1000 parts of water, 60 parts -80 parts of catsup, 60 parts -80 parts of salt, 4 parts -6 parts of monosodium glutamate, sweet taste
4 parts -5 parts of agent, 4 parts -5 parts of acidity regulator, 0.1 part -0.3 part of cassia bark, 0.1 part -0.3 part of cloves, 0.1 part -0.3 part of wild marjoram.
As prioritization scheme, in the step (5), the process of drying is specific as follows:
50min-70min is first dried under the conditions of 60 DEG C -80 DEG C, then dries 50min- under the conditions of 90 DEG C -110 DEG C
70min finally dries 50min-70min under the conditions of 100 DEG C -120 DEG C.
As prioritization scheme, in the step (6), the melon seeds after the drying is carried out to wrap up in clothing processing, obtain tomato
Flavor melon seeds.
As prioritization scheme, the raw material wrapped up in clothing processing and use following parts by weight:
40 parts -50 parts of catsup as claimed in claim 3,40 parts -50 parts of water, 1 part -3 parts of tapioca, waxy corn forms sediment
1 part -3 parts of powder.
As prioritization scheme, the concrete operations for wrapping up in clothing processing are as follows:
(61) tapioca and waxy corn starch are dispersed in 20 parts -25 parts of cold water, the starch after must dispersing；
(62) starch after dispersion is added in 20 parts of -25 parts of boiling water and is uniformly mixed, obtain mixed starch；
(63) mixed starch is mixed with catsup, stirs 5min-10min, clothing sauce must be wrapped up in；
(64) 100 parts of melon seeds, the step (63) after the drying that the step (5) obtains is added in wrapping up in clothing machine
What is obtained wraps up in 7 parts -15 parts of clothing sauce, 80 DEG C -90 DEG C of hot wind is wrapped up in clothing machine with the horsepower introducing of 30Hz, in the condition that hot wind is advertised
Under, 5min-10min is mixed, the uniform melon seeds of clothing must be wrapped up in；
(65) the uniform melon seeds of clothing will be wrapped up in and toast 2min-5min under the conditions of 160 DEG C -200 DEG C, obtain surface starch expansion
Melon seeds；
(66) melon seeds for having expanded surface starch dry 10min-15min under the conditions of 80 DEG C -90 DEG C, after must drying
Wrap up in clothing melon seeds；
(67) the clothing melon seeds of wrapping up in after drying are cooled to 20 DEG C -40 DEG C, obtain tomato flavor melon seeds.
3, beneficial effect
Compared with the prior art, the invention has the benefit that
(1) in order to solve to eat the problems such as more melon seeds are easy excessive internal heat, dry, and the flavor of melon seeds sweet and sour taste, this hair are assigned
The bright raw material using catsup as production melon seeds, the melon seeds sweet and sour taste processed can promote saliva during eating
Secretion, reduce sweet, greasy feeling, and Excess free enthalpy can be prevented and generate dry, get angry the problems such as.The tomato that the present invention obtains
Flavor melon seeds xerostomia coefficient is lower than 5.0, hence it is evident that is better than commercially available melon seeds.
(2) present invention is for processing the catsup of melon seeds, in process, have passed through medium temperature and pre-processes, high-pressure compressing,
Concentration, techniques, the flavor substance such as filtering are sufficiently discharged and are become stable.The catsup that the present invention uses can be improved melon seeds to halogen
The absorption efficiency and absorbability of water, brine and brine phase made of fresh tomato made of the catsup of same solid content
Than under conditions of cooking, boiling in a covered pot over a slow fire same time processed, sunflower seeds is much higher than to fresh tomato brine the absorptivity of catsup brine
Absorptivity.
(3) solid content for the catsup that the present invention uses is in 28%-30%, and is aided with acidity regulator and sweetener
Brine is made.In boiling process, tomato soup and flavor, the melon seeds obtained after drying in melon seeds absorption brine are eaten more
Not dry, sweet and sour taste balance, is easy to promote the production of body fluid.
(4) use of catsup can assign tomato flavor melon seeds full bottom taste, but cannot provide volatile fresh
Tomato flavor feature.Cloves, cortex cinnamomi, wild marjoram is added in the present invention in brine ingredient, can effectively provide pure and fresh kind by cooking
The flavor of eggplant, so that the fuller solid of tomato feature of tomato flavor melon seeds.
(5) melon seeds after draining are subjected to drying and are divided into three phases, dry 50min- under the conditions of 60 DEG C -80 DEG C
70min is primarily intended to that the flavor of tomato is allowed to proceed onto melon seeds；50min- is dried under the conditions of 90 DEG C -110 DEG C again
70min can be such that melon seeds are sufficiently dried；50min-70min finally is dried under the conditions of 100 DEG C -120 DEG C, is drawn by beauty
Moral reaction assigns melon seeds tempting color.
(6) in order to make up the influence caused by melon seeds shape of acid food materials, the present invention is configured to using catsup and starch
Wrap up in clothing sauce, after wrapping up in clothing for melon seeds, be not only able to cover the flaw on melon seeds surface, it is red wrap up in formed after clothing sauce extruding it is crisp outer
Shell can provide better appetite and crunchy sensation for melon seeds.Melon seeds outer surface produced by the present invention is general red, can improve appetite,
Surface layer to wrap up in clothing layer mouthfeel crisp, keep the mouthfeel for cracking melon seeds between the teeth more three-dimensional, it is more interesting.The band that the present invention processes wraps up in clothing
Tomato flavor melon seeds xerostomia coefficient be lower than 4.4, appearance is ruddy appetite, and mouthfeel stereoscopic multi-layer, appearance score is higher than
7.2 points, mouthfeel score is higher than 6.7 points.
(7) tapioca that the present invention is wrapped up in clothing sauce mixes in the state of solution with catsup with waxy corn starch,
Viscosity can be effectively improved, catsup is helped to be attached to melon seeds surface；Tapioca has with waxy corn starch at the same time
The amylopectin of high level has stronger cross-linking properties, and under conditions of high-temperature baking, starch dehydration while expands, shape
At crisp shell.Since catsup mixes with starch more uniform, starch shell shows rouge and powder color, not only masks system
The flaw caused by melon seeds surface when making, moreover it is possible to improve people to the appetite of melon seeds.
(8) present invention joined during wrapping up in clothing carries out wrapping up in clothing under hot wind environment, hot wind can be protected during wrapping up in clothing
The mobility for wrapping up in clothing sauce is held, so that wrapping up in clothing becomes uniform.Be not added hot wind wrap up in clothing compared with, adhesion rate can be dropped to from 15%
5%.
(9) present invention is wrapping up in the clothing later period, has used two sections of baking drying process, has toasted 2min- under the conditions of 160 DEG C -200 DEG C
5min can be such that stratum granulosum effectively expands, and provide loose mouthfeel, and since moisture content could not sufficiently volatilize, the brittleness for wrapping up in clothing layer is inadequate,
But the color that continuous high temperature baking will lead to stratum granulosum is dimmed；Therefore second stage dry 10min- under the conditions of 80 DEG C -90 DEG C
15min makes to wrap up in clothing layer moisture content and sufficiently volatilizees balance；Obtain while wrapping up in clothing layer crispy in taste, can also obtain preferable color.
(10) common melon seed cases contain a large amount of celluloses, harder.Using it is of the invention wrap up in clothing sauce to melon seeds surface into
After row wraps up in clothing, wraps up in clothing sauce layer and be capable of providing crisp mouthfeel, mouthfeel more has levels when integrally cracking between the teeth open, and interest is strong.
Specific embodiment
A kind of tomato flavor melon seeds, process raw material including catsup.
Raw material of the present invention using catsup as production melon seeds, can assign the characteristic of melon seeds sweet and sour taste, promote saliva
Liquid secretion, reduce sweet, greasy feeling, prevent Excess free enthalpy melon seeds and generate dry, get angry the problems such as.
Catsup is obtained through following processing:
(a) Yanqi mid or late August mature tomato is chosen, the fruits such as green shoulder, stain, dehiscent fruit, maturity deficiency are rejected,
Normal-temperature water sprays after embathing, and dries；Tomato is crushed using double-valve type crushing machine, seed is taken off through de- seed device and obtains tomato magma；
(b) by tomato magma under the conditions of 55 DEG C -60 DEG C the pre-heat treatment 10min-15min, using high pressure beater 1.5
It is beaten 15min-25min under times atmospheric pressure, the tomato after must being beaten；
(c) tomato after mashing is carried out under the conditions of 55 DEG C -60 DEG C by reduced pressure 50min- using vacuum decker
90min, the tomato after must being concentrated；
(d) strainer that the tomato after concentration is first crossed to 0.8mm obtains filtered tomato after the strainer of 0.4mm；
(e) filtered tomato is sterilized into 10s-15s under the conditions of 100 DEG C -110 DEG C, tinning obtains catsup.
The catsup that the present invention uses, in process, fresh tomato have passed through medium temperature pretreatment, and high-pressure compressing is dense
Contracting, techniques, the flavor substance such as filtering are sufficiently discharged and are become stable.In concentration process, moisture content constantly evaporates, having in tomato
Machine acid forms high acid environment, makes the macromolecular substances such as pectin in high acid environment Partial digestion.Therefore, the catsup that the present invention uses
Melon seeds be can be improved to the absorption efficiency and absorbability of brine.For example, catsup (the solid content of same solid content
30%, additive amount 10%) compared to brine made of fresh tomato (solid content 5%, additive amount 60%), divide in cooking 30
Clock, stewing system are under conditions of 30 minutes, and sunflower seeds is 180% to the absorptivity average value of catsup brine, to fresh tomato brine
Absorptivity average value be 120%.
The solid content of catsup is in 28%-30%.
Solid content refers to the ingredient other than moisture content, the solid content of fresh tomato in 4%-6%, according to different demands with
Process conditions can be made into the catsup of solid content 6%-30%, when the solid content of catsup is in 28%-30% range
When, the flavor substance of this kind of catsup still can be remained in preferably inside shelled melon seed after melon seeds drying.In addition, the present invention makes
It uses the catsup of the concentration as tomato flavor substance, and is aided with the acidity adjustment that the tomatoes such as citric acid, malic acid contain itself
The sweeteners such as agent and Sucralose, honey element are made brine, and in boiling process, melon seeds absorb tomato soup and wind in brine
Taste, the melon seeds obtained after drying eat not dry more, and sweet and sour taste balance is easy to promote the production of body fluid.
A kind of processing method of tomato flavor melon seeds, comprising the following steps:
(1) processing raw material including catsup is weighed；
200 parts -300 parts of melon seeds；
Raw brine: 800 parts -1000 parts of water, 60 parts -80 parts of catsup, 60 parts -80 parts of salt, 4 parts -6 parts of monosodium glutamate, sweet taste
4 parts -5 parts of agent (Sucralose, honey element), 4 parts -5 parts of acidity regulator (citric acid, malic acid), 0.1 part -0.3 part of cassia bark,
0.1 part -0.3 part of cloves, 0.1 part -0.3 part of wild marjoram.
In the sweetener that the present invention uses, the mass ratio of honey element and Sucralose is about 10:1, what the present invention used
In acidity regulator, the mass ratio of citric acid and malic acid is about 1:1, and citric acid is generally higher than malic acid by 0.5 inside tomato
- 1 times again.
Catsup in process, part flavor become stabilization, another part volatilization, volatilize this partly belong to it is fresh
The feature of tomato can be supplemented by cloves, cortex cinnamomi and wild marjoram.It is full that the use of catsup can assign tomato flavor melon seeds
Bottom taste, but volatile fresh tomato flavor characteristic cannot be provided.It is main in fresh tomato in the process of catsup
Fragrance component is Z-3- hexenoic aldehyde, hexanal, 3- methyl butanol, the components such as 1- penten-3-one.Cloves, cortex cinnamomi contain in wild marjoram
The similar odourant molecules of high proportion structure can effectively provide the flavor of pure and fresh tomato by cooking, so that tomato flavor melon seeds
The fuller solid of tomato feature.
(2) brine is made, brine is boiled, melon seeds are added, cooks 50min-70min；
(3) fire is closed, 110min-130min processed is boiled in a covered pot over a slow fire, the melon seeds after the system of must boiling in a covered pot over a slow fire；
(4) melon seeds after stewing system taken out, drained, the melon seeds after must draining；
(5) melon seeds after draining are put into drying box, are dried, the melon seeds after must drying；
The process of drying is specific as follows: the melon seeds after draining being carried out drying and are divided into three phases, in 60 DEG C of -80 DEG C of conditions
Lower drying 50min-70min is primarily intended to that the flavor of tomato is allowed to proceed onto melon seeds；It is dried under the conditions of 90 DEG C -110 DEG C again
Dry 50min-70min, can be such that melon seeds are sufficiently dried；50min-70min finally is dried under the conditions of 100 DEG C -120 DEG C,
Assign melon seeds tempting color by Maillard reaction.
(6) melon seeds after drying are cooled to 20 DEG C -40 DEG C, obtain tomato flavor melon seeds.
In step (6), the melon seeds after drying can also be carried out after wrapping up in clothing processing, obtain tomato flavor melon seeds.
It wraps up in clothing processing and uses the raw material of following parts by weight:
40 parts -50 parts of catsup, 40 parts -50 parts of water, 1 part -3 parts of tapioca, 1 part -3 parts of waxy corn starch.
Although starch is common raw material in Flour product and snack food, but according to starch branch and upright chain according to one
Certainty ratio compounding can effectively control the physical property such as product hardness, puffed degree, crisp degree.The present invention wraps up in the cassava in clothing sauce
Starch mixes in the state of solution with catsup with waxy corn starch, can effectively improve viscosity, helps catsup attached
On melon seeds surface；Tapioca and waxy corn starch have the amylopectin of high level at the same time, there is stronger crosslinking
Performance, under conditions of high-temperature baking, starch dehydration while, expands, and forms crisp shell.Since catsup and starch are mixed
Conjunction is more uniform, therefore starch shell shows rouge and powder color, the flaw caused by melon seeds surface when not only masking production, moreover it is possible to mention
Appetite of the high people to melon seeds.
Wrap up in the concrete operations of clothing processing are as follows:
(61) dispersion in 20 parts -25 parts of cold water (15 DEG C -25 DEG C) by tapioca and waxy corn starch, must disperse
Starch afterwards；
(62) starch after dispersion is added in 20 parts of -25 parts of boiling water and is uniformly mixed, obtain mixed starch；
(63) mixed starch is mixed with catsup, stirs 5min-10min, clothing sauce must be wrapped up in；
(64) what 100 parts of melon seeds, step (63) after the drying that step (5) obtain is added in wrapping up in clothing machine obtained wraps up in clothing sauce
7 parts -15 parts, 80 DEG C -90 DEG C of hot wind is wrapped up in into clothing machine with the horsepower introducing of 30Hz, under conditions of hot wind is advertised, mixes 5min-
10min must wrap up in the uniform melon seeds of clothing；Since melon seeds density is low, during wrapping up in clothing, reduced with clothing sauce temperature is wrapped up in, mobility
It is deteriorated, occurs the phenomenon that being easy adhesion between melon seeds, the present invention joined during wrapping up in clothing to be carried out wrapping up in clothing, hot wind under hot wind environment
It can keep wrapping up in the mobility of clothing sauce during wrapping up in clothing, so that wrapping up in clothing becomes uniform.Be not added hot wind wrap up in clothing compared with, adhesion
Rate can drop to 5% from 15%；
(65) the uniform melon seeds of clothing will be wrapped up in and toast 2min-5min under the conditions of 160 DEG C -200 DEG C, obtain surface starch expansion
Melon seeds；
(66) melon seeds for having expanded surface starch dry 10min-15min under the conditions of 80 DEG C -90 DEG C, after must drying
Wrap up in clothing melon seeds；
The present invention has used two sections of baking drying process, has toasted 2min-5min under the conditions of 160 DEG C -200 DEG C after wrapping up in clothing,
Stratum granulosum can be made effectively to expand, loose mouthfeel is provided, since moisture content could not sufficiently volatilize, the brittleness for wrapping up in clothing layer is inadequate, but holds
The color that continuous high-temperature baking will lead to stratum granulosum is dimmed.Therefore second stage dry 10min- under the conditions of 80 DEG C -90 DEG C
15min makes to wrap up in clothing layer moisture content and sufficiently volatilizees balance, obtain while wrapping up in clothing layer crispy in taste, can also obtain preferable color.
(67) the clothing melon seeds of wrapping up in after drying are cooled to 20 DEG C -40 DEG C, obtain tomato flavor melon seeds.
It is configured to wrap up in clothing sauce using catsup and starch, after wrapping up in clothing for melon seeds, is not only able to cover the flaw on melon seeds surface,
It is red to wrap up in the crisp shell formed after clothing sauce extruding better appetite and crunchy sensation are provided for melon seeds.It is produced by the present invention
Melon seeds outer surface is general red, can improve appetite, surface layer to wrap up in clothing layer mouthfeel crisp, keep the mouthfeel for cracking melon seeds between the teeth more three-dimensional, more
It is interesting.
Common melon seed cases contain a large amount of celluloses, harder.Melon seeds surface is wrapped up in using clothing sauce of wrapping up in of the invention
After clothing, wraps up in clothing sauce layer and be capable of providing crisp mouthfeel, mouthfeel more has levels when integrally cracking between the teeth open, and interest is strong.
Detection method
Xerostomia coefficient testing method is as follows:
(1) 20 people's sensory evaluation groups are set up, are giveed training using same batch salted and roasted pumpkin seed, it is continuous respectively to eat 10
Gram, 20 grams, 30 grams, 40 grams, 50 grams, 60 grams, 70 grams, 80 grams, 90 grams；Xerostomia degree is calculated as 1~9 point respectively, and 9 points are mouth
Chamber is most dry.
(2) 20 members of group are judged, continuously eat 100 grams of melon seeds samples between morning 9:00~10:30, root after eating
Feel to provide xerostomia coefficient according to xerostomia (highest 9 is divided to be most dry, and minimum 1 point is good).
(3) 20 people's evaluation results are counted, a best result and one minimum point are removed, remaining 18 groups of data are averaging
Number, obtains sample oral cavity aridity coefficient.
Appearance and mouthfeel evaluation method is as follows:
(1) 20 people's sensory evaluation groups are set up, appearance and mouthfeel to melon seeds score according to preference degree, and 1~3 point is
Can receive, 4~6 points be it is good, 7~9 points is are liked.Score is higher, and the preference degree that represents is higher, and 9 points are to enjoy a lot.
(2) 20 members of group are judged, are watched between morning 9:00~10:30, and taste sample mouthfeel, basis after eating
Preference degree provides the score of appearance and mouthfeel.
(3) 20 people's evaluation results are counted, a best result and one minimum point are removed, by remaining 18 groups of data averagings
After round up, obtain product appearance score and taste score.
Embodiment 1
A kind of tomato flavor sunflower seeds, processes raw material including catsup.
Catsup is obtained through following processing:
(a) Yanqi mid or late August mature tomato is chosen, the fruits such as green shoulder, stain, dehiscent fruit, maturity deficiency are rejected,
Normal-temperature water sprays after embathing, and dries；Tomato is crushed using double-valve type crushing machine, seed is taken off through de- seed device and obtains tomato magma；
(b) by tomato magma under the conditions of 55 DEG C the pre-heat treatment 15min, using high pressure beater in 1.5 times of atmosphere press strips
It is beaten 15min under part, the tomato after must being beaten；
(c) tomato after mashing is carried out under the conditions of 60 DEG C by reduced pressure 50min using vacuum decker, after obtaining concentration
Tomato；
(d) strainer that the tomato after concentration is first crossed to 0.8mm obtains filtered tomato after the strainer of 0.4mm；
(e) filtered tomato is sterilized into 10s under the conditions of 100 DEG C, tinning obtains catsup.
A kind of processing method of tomato flavor sunflower seeds, comprising the following steps:
(1) processing raw material including catsup is weighed；
Sunflower seeds 1000g；
Raw brine: water 4000g, catsup 400g, salt 300g, monosodium glutamate 20g, honey element 18g, Sucralose 2g, lemon
Sour 10g, malic acid 10g, cassia bark 0.5g, cloves 0.5g, wild marjoram 0.5.
(2) brine is made, brine is boiled, sunflower seeds is added, cooks 50min；
(3) fire is closed, 110min processed is boiled in a covered pot over a slow fire, the melon seeds after the system of must boiling in a covered pot over a slow fire；
(4) melon seeds after stewing system taken out, drained, the melon seeds after must draining；
(5) melon seeds after draining are put into drying box, are dried, the melon seeds after must drying；
The process of drying is specific as follows: the melon seeds after draining being carried out drying and are divided into three phases, are dried under the conditions of 60 DEG C
Dry 70min, then 70min is dried under the conditions of 90 DEG C, finally 70min is dried under the conditions of 100 DEG C；
(6) melon seeds after drying are cooled to 20 DEG C, obtain tomato flavor sunflower seeds.
The tomato flavor sunflower seeds that the present embodiment obtains, eats not dry more.It is same edible compared with other commercially available sunflower seeds
100 grams, the oral cavity responsibility number of the present embodiment is 4.1, and the average xerostomia coefficient of commercially available caramel sunflower seeds is 6.5, commercially available five
The average xerostomia coefficient of fragrant sunflower seeds is 7.2.
Embodiment 2
A kind of tomato flavor pumpkin seeds, process raw material including catsup.
Catsup is obtained through following processing:
(a) Yanqi mid or late August mature tomato is chosen, the fruits such as green shoulder, stain, dehiscent fruit, maturity deficiency are rejected,
Normal-temperature water sprays after embathing, and dries；Tomato is crushed using double-valve type crushing machine, seed is taken off through de- seed device and obtains tomato magma；
(b) by tomato magma under the conditions of 60 DEG C the pre-heat treatment 10min, using high pressure beater in 1.5 times of atmosphere press strips
It is beaten 25min under part, the tomato after must being beaten；
(c) tomato after mashing is carried out under the conditions of 55 DEG C by reduced pressure 90min using vacuum decker, after obtaining concentration
Tomato；
(d) strainer that the tomato after concentration is first crossed to 0.8mm obtains filtered tomato after the strainer of 0.4mm；
(e) filtered tomato is sterilized into 15s under the conditions of 110 DEG C, tinning obtains catsup.
A kind of processing method of tomato flavor pumpkin seeds, comprising the following steps:
(1) processing raw material including catsup is weighed；
Pumpkin seeds 1500g；
Raw brine: water 5000g, catsup 300g, salt 400g, monosodium glutamate 30g, honey element 23g, Sucralose 2g, lemon
Sour 12g, malic acid 13g, cassia bark 1.5g, cloves 1.5g, wild marjoram 1.5.
(2) brine is made, brine is boiled, sunflower seeds is added, cooks 70min；
(3) fire is closed, 130min processed is boiled in a covered pot over a slow fire, the melon seeds after the system of must boiling in a covered pot over a slow fire；
(4) melon seeds after stewing system taken out, drained, the melon seeds after must draining；
(5) melon seeds after draining are put into drying box, are dried, the melon seeds after must drying；
The process of drying is specific as follows: the melon seeds after draining being carried out drying and are divided into three phases, are dried under the conditions of 80 DEG C
Dry 50min, then 50min is dried under the conditions of 110 DEG C, finally 50min is dried under the conditions of 120 DEG C；
(6) melon seeds after drying are cooled to 40 DEG C, obtain tomato flavor pumpkin seeds.
The tomato flavor pumpkin seeds that the present embodiment obtains, eat not dry more.It is same edible compared with other commercially available sunflower seeds
100 grams, the oral cavity responsibility number of the present embodiment is 5.0, and the average xerostomia coefficient of commercially available spices pumpkin seeds is 6.9, commercially available salt
The average xerostomia coefficient of baked pumpkin seeds is 7.2.
Embodiment 3
A kind of tomato flavor watermelon seeds, processes raw material including catsup.
Catsup is obtained through following processing:
(a) Yanqi mid or late August mature tomato is chosen, the fruits such as green shoulder, stain, dehiscent fruit, maturity deficiency are rejected,
Normal-temperature water sprays after embathing, and dries；Tomato is crushed using double-valve type crushing machine, seed is taken off through de- seed device and obtains tomato magma；
(b) by tomato magma under the conditions of 58 DEG C the pre-heat treatment 12min, using high pressure beater in 1.5 times of atmosphere press strips
It is beaten 20min under part, the tomato after must being beaten；
(c) tomato after mashing is carried out under the conditions of 58 DEG C by reduced pressure 70min using vacuum decker, after obtaining concentration
Tomato；
(d) strainer that the tomato after concentration is first crossed to 0.8mm obtains filtered tomato after the strainer of 0.4mm；
(e) filtered tomato is sterilized into 12s under the conditions of 102 DEG C, tinning obtains catsup.
A kind of processing method of tomato flavor watermelon seeds, comprising the following steps:
(1) processing raw material including catsup is weighed；
Watermelon seeds 1200g；
Raw brine: water 4500g, catsup 350g, salt 350g, monosodium glutamate 25g, honey element 20g, Sucralose, 2g, apple
Sour 11g, citric acid 11g, cassia bark 1.0g, cloves 1.0g, wild marjoram 1.0.
(2) brine is made, brine is boiled, watermelon seeds is added, cooks 60min；
(3) fire is closed, 120min processed is boiled in a covered pot over a slow fire, the melon seeds after the system of must boiling in a covered pot over a slow fire；
(4) melon seeds after stewing system taken out, drained, the melon seeds after must draining；
(5) melon seeds after draining are put into drying box, are dried, the melon seeds after must drying；
The process of drying is specific as follows: the melon seeds after draining being carried out drying and are divided into three phases, are dried under the conditions of 70 DEG C
Dry 60min, then 60min is dried under the conditions of 100 DEG C, finally 60min is dried under the conditions of 110 DEG C；
(6) melon seeds after drying are cooled to 30 DEG C, obtain tomato flavor melon seeds.
The tomato flavor watermelon seeds that the present embodiment obtains, eats not dry more.It is same edible compared with other commercially available sunflower seeds
100 grams, the oral cavity responsibility number of the present embodiment is 4.3, and the average xerostomia coefficient of commercially available preserved plum watermelon seeds is 5.3, commercially available milk
The average xerostomia coefficient of oily watermelon seeds is 6.7.
Embodiment 4
The present embodiment carries out the tomato flavor sunflower seeds that embodiment 1 obtains to wrap up in clothing processing, obtains final products.
It wraps up in clothing processing and uses the raw material of following parts by weight:
Catsup 250g, water 250g, tapioca 15g, waxy corn starch 15g.
Wrap up in the concrete operations of clothing processing are as follows:
(61) tapioca and waxy corn starch are dispersed in the cold water of 125g, the starch after must dispersing；
(62) starch after dispersion is added in 125g boiling water and is uniformly mixed, obtain mixed starch；
(63) mixed starch is mixed with catsup, stirs 5min, clothing sauce must be wrapped up in；
(64) what melon seeds 500g, step (63) after the drying that step (5) obtain is added in wrapping up in clothing machine were obtained wraps up in clothing sauce
90 DEG C of hot wind is wrapped up in clothing machine with the horsepower introducing of 30Hz, under conditions of hot wind is advertised, mixes 5min, it is uniform must to wrap up in clothing by 35g
Melon seeds；
(65) the uniform melon seeds of clothing will be wrapped up in and toast 5min under the conditions of 160 DEG C, obtain the melon seeds of surface starch expansion；
(66) melon seeds for having expanded surface starch dry 15min under the conditions of 80 DEG C, wraps up in clothing melon seeds after must drying；
(67) the clothing melon seeds of wrapping up in after drying are cooled to 20 DEG C, obtain tomato flavor sunflower seeds.
The tomato flavor sunflower seeds xerostomia coefficient that the present embodiment is processed is 3.9, and appearance is ruddy appetite, mouthfeel
Stereoscopic multi-layer, appearance is scored at 7.9 points, and mouthfeel is scored at 8.2 points；The appearance of commercially available spices sunflower seeds is scored at 7.2 points, mouth
Sense is scored at 6.3 points；For the present embodiment compared with commercially available spiced sunflower seeds, xerostomia coefficient is low, and appearance and mouthfeel show preference.
Embodiment 5
The present embodiment carries out the tomato flavor pumpkin seeds that embodiment 2 obtains to wrap up in clothing processing, obtains final products.
It wraps up in clothing processing and uses the raw material of following parts by weight:
Catsup 200g, water 200g, tapioca 5g, waxy corn starch 5g.
Wrap up in the concrete operations of clothing processing are as follows:
(61) tapioca and waxy corn starch are dispersed in the cold water of 100g, the starch after must dispersing；
(62) starch after dispersion is added in 100g boiling water and is uniformly mixed, obtain mixed starch；
(63) mixed starch is mixed with catsup, stirs 10min, clothing sauce must be wrapped up in；
(64) what melon seeds 500g, step (63) after the drying that step (5) obtain is added in wrapping up in clothing machine were obtained wraps up in clothing sauce
80 DEG C of hot wind is wrapped up in clothing machine with the horsepower introducing of 30Hz, under conditions of hot wind is advertised, mixes 10min, it is equal must to wrap up in clothing by 75g
Even melon seeds；
(65) the uniform melon seeds of clothing will be wrapped up in and toast 2min under the conditions of 200 DEG C, obtain the melon seeds of surface starch expansion；
(66) melon seeds for having expanded surface starch dry 10min under the conditions of 90 DEG C, wraps up in clothing melon seeds after must drying；
(67) the clothing melon seeds of wrapping up in after drying are cooled to 40 DEG C, obtain tomato flavor pumpkin seeds.
The tomato flavor pumpkin seeds xerostomia coefficient that the present embodiment is processed is 4.4, and appearance is ruddy appetite, mouthfeel
Stereoscopic multi-layer, appearance is scored at 8.6 points, and mouthfeel is scored at 8.0 points；The appearance of commercially available spices pumpkin seeds is scored at 7.2 points, mouth
Sense is scored at 6.7 points；For the present embodiment compared with commercially available spiced pumpkin seeds, xerostomia coefficient is low, and appearance and mouthfeel show preference.
Embodiment 6
The present embodiment carries out the tomato flavor watermelon seeds that embodiment 3 obtains to wrap up in clothing processing, obtains final products.
It wraps up in clothing processing and uses the raw material of following parts by weight:
Catsup 220g, water 220g, tapioca 10g, waxy corn starch 10g.
Wrap up in the concrete operations of clothing processing are as follows:
(61) tapioca and waxy corn starch are dispersed in the cold water of 110g, the starch after must dispersing；
(62) starch after dispersion is added in 110g boiling water and is uniformly mixed, obtain mixed starch；
(63) mixed starch is mixed with catsup, stirs 8min, clothing sauce must be wrapped up in；
(64) what melon seeds 500g, step (63) after the drying that step (5) obtain is added in wrapping up in clothing machine were obtained wraps up in clothing sauce
85 DEG C of hot wind is wrapped up in clothing machine with the horsepower introducing of 30Hz, under conditions of hot wind is advertised, mixes 8min, it is uniform must to wrap up in clothing by 40g
Melon seeds；
(65) the uniform melon seeds of clothing will be wrapped up in and toast 4min under the conditions of 180 DEG C, obtain the melon seeds of surface starch expansion；
(66) melon seeds for having expanded surface starch dry 12min under the conditions of 85 DEG C, wraps up in clothing melon seeds after must drying；
(67) the clothing melon seeds of wrapping up in after drying are cooled to 30 DEG C, obtain tomato flavor watermelon seeds.
The tomato flavor watermelon seeds xerostomia coefficient that the present embodiment is processed is 4.3, and appearance is ruddy appetite, mouthfeel
Stereoscopic multi-layer, appearance is scored at 7.7 points, and mouthfeel is scored at 6.8 points；The appearance of commercially available preserved plum watermelon seeds is scored at 5.3 points, mouth
Sense is scored at 5.2 points；For the present embodiment compared with commercially available preserved plum watermelon seeds, xerostomia coefficient is low, and appearance and mouthfeel show preference.
Claims (9)
1. a kind of tomato flavor melon seeds, which is characterized in that process raw material including catsup.
2. a kind of tomato flavor melon seeds according to claim 1, which is characterized in that the catsup is obtained through following processing
:
(a) fresh tomato crushes and passes through de- seed processing, obtains tomato magma；
(b) the tomato magma is handled under the conditions of 55 DEG C -60 DEG C 10min-15min, then is beaten under 1.5 times of atmospheric pressures
Starch 15min-25min, the tomato after must being beaten；
(c) tomato after the mashing is concentrated under reduced pressure under the conditions of 55 DEG C -60 DEG C, the tomato after must being concentrated；
(d) strainer that the tomato after the concentration is first crossed to 0.8mm, after the strainer of 0.4mm, obtaining filtrate is filtered kind
Eggplant；
(e) the filtered tomato is sterilized into 10s-15s under the conditions of 100 DEG C -110 DEG C, tinning obtains catsup.
3. a kind of tomato flavor melon seeds according to claim 1, which is characterized in that the solid content of the catsup is
28%-30%.
4. a kind of processing method of tomato flavor melon seeds, which comprises the following steps:
(1) processing raw material including any catsup of claim 1-3 is weighed；
(2) brine is made, brine is boiled, melon seeds are added, cooks 50min-70min；
(3) fire is closed, 110min-130min processed is boiled in a covered pot over a slow fire, the melon seeds after the system of must boiling in a covered pot over a slow fire；
(4) melon seeds after stewing system taken out, drained, the melon seeds after must draining；
(5) melon seeds after draining are put into drying box, are dried, the melon seeds after must drying；
(6) melon seeds after drying are cooled to 20 DEG C -40 DEG C, obtain tomato flavor melon seeds.
5. a kind of processing method of tomato flavor melon seeds according to claim 4, which is characterized in that described processes raw material
It is weighed by following parts by weight:
200 parts -300 parts of melon seeds；
Raw brine: 800 parts -1000 parts of water, 60 parts -80 parts of catsup, 60 parts -80 parts of salt, 4 parts -6 parts of monosodium glutamate, sweetener 4
- 5 parts, 4 parts -5 parts of acidity regulator, 0.1 part -0.3 part of cassia bark, 0.1 part -0.3 part of cloves, 0.1 part -0.3 part of wild marjoram of part.
6. a kind of processing method of tomato flavor melon seeds according to claim 4, which is characterized in that the step (5)
In, the process of drying is specific as follows:
50min-70min is first dried under the conditions of 60 DEG C -80 DEG C, then dries 50min-70min under the conditions of 90 DEG C -110 DEG C, most
50min-70min is dried under the conditions of 100 DEG C -120 DEG C afterwards.
7. a kind of processing method of tomato flavor melon seeds according to claim 4, which is characterized in that in the step
(6) in, the melon seeds after the drying is carried out to wrap up in clothing processing, obtain tomato flavor melon seeds.
8. a kind of processing method of tomato flavor melon seeds according to claim 7, which is characterized in that it is described wrap up in clothing processing make
With the raw material of following parts by weight:
40 parts -50 parts of catsup as claimed in claim 3,40 parts -50 parts of water, 1 part -3 parts of tapioca, waxy corn starch 1
- 3 parts of part.
9. a kind of processing method of tomato flavor melon seeds according to claim 8, which is characterized in that described to wrap up in what clothing was handled
Concrete operations are as follows:
(61) tapioca and waxy corn starch are dispersed in 20 parts -25 parts of cold water, the starch after must dispersing；
(62) starch after dispersion is added in 20 parts of -25 parts of boiling water and is uniformly mixed, obtain mixed starch；
(63) mixed starch is mixed with catsup, stirs 5min-10min, clothing sauce must be wrapped up in；
(64) 100 parts of melon seeds, the step (63) after the drying that the step (5) obtains is added in wrapping up in clothing machine obtain
Wrap up in 7 parts -15 parts of clothing sauce, 80 DEG C -90 DEG C of hot wind is wrapped up in into clothing machine with the introducing of the horsepower of 30Hz, under conditions of hot wind is advertised,
5min-10min is mixed, the uniform melon seeds of clothing must be wrapped up in；
(65) the uniform melon seeds of clothing will be wrapped up in and toast 2min-5min under the conditions of 160 DEG C -200 DEG C, obtain the melon of surface starch expansion
Son；
(66) melon seeds for having expanded surface starch dry 10min-15min under the conditions of 80 DEG C -90 DEG C, wraps up in clothing after must drying
Melon seeds；
(67) the clothing melon seeds of wrapping up in after drying are cooled to 20 DEG C -40 DEG C, obtain tomato flavor melon seeds.
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