CN109691652A - 一种油橄榄挟裹坚果的产品及其制备方法 - Google Patents
一种油橄榄挟裹坚果的产品及其制备方法 Download PDFInfo
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明提供一种油橄榄挟裹坚果产品的制备方法,其特征在于包括下列步骤:1、用质量浓度为2‑3%的氢氧化钠碱液没过并浸泡油橄榄果8‑15小时,脱出油橄榄果的苦味;2、用质量浓度为0.5‑0.8%的柠檬酸液没过并浸泡油橄榄果16‑28小时脱碱;3、将油橄榄去核;4、用质量浓度为0.3‑0.5%的Vc溶液没过并浸泡坚果30~60min,护色,取出坚果仁;5、将坚果仁脱水至含水量为2‑12%;6、将坚果仁裹挟于油橄榄果中,冷冻干燥50h,取出、包装,真空处理或充入氮气后密封,得原味,且营养丰富,口味独特,携带方便的油橄榄挟裹坚果产品。
Description
技术领域
本发明涉及一种油橄榄产品的加工方法,尤其是一种油橄榄挟裹坚果的制备方法,属于食品加工技术领域。
背景技术
截至2015年,云南省以核桃、澳洲坚果、油橄榄为主的木本油料种植面积已达到4900万亩,产量90万吨,产值290亿元,成为全国第一大木本油料基地。其中,核桃面积4230万亩、产量85万吨、产值281.5亿元,澳洲坚果面积160万亩。核桃、澳洲坚果的面积、产量和产值均居全国之首。但全省核桃、澳洲坚果产业仍处于以出售干果和初加工产品为主的初级阶段,核桃产品加工率不到30%,加工企业小、散、弱,加工产品单一, 档次较低,难以保持产品质量的稳定性和持久性。另外,云南丰富的坚果种类因其风味独特、营养丰富历来都是休闲食品的重要原料或辅料。但目前国内外有关坚果休闲食品的报道,主要关注点在其加工工艺上,如坚果种衣去皮,预热、去脂、烘烤、油炸等工序,对坚果产品色泽、质地、口感等并不作为综合评分的指标,对坚果休闲食品的包装及抗氧化性贮藏相关报道较少。人们对休闲食品健康营养、方便的要求,以及休闲食品原材料的选择、产品的营养增效、天然零添加等,已成为现休闲食品研究的新趋势和热点。
油橄榄果富含脂溶性维生素、矿物质、氨基酸、苦味素、多酚类、酶等,但油橄榄的加工仍然仅限于营养食用油的榨取,而油橄榄果用加工中因高温高压,油橄榄果及其它坚果食品中的酶及维生素均受到严重破坏,丧失其产品原有感官及营养价值。因此有必要对现有技术加以改进,为人们提供营养丰富、口味独特、携带方便的休闲食品。
发明内容
本发明正是为解决上述现有技术存在的不足,提供了一种营养丰富、口味独特、携带方便的油橄榄挟裹坚果的产品及其制备方法,利用油橄榄果富含的多酚、类黄酮等次生代谢物及冷冻加工方式来中和坚果的燥热性,可大大提高二者的食用品质,为现代快节奏生活且处于亚健康的人们提供最佳的减压高端食品。
本发明通过下列技术方案完成为:一种油橄榄挟裹坚果产品的制备方法,其特征在于包括下列步骤:
1、油橄榄果的处理:
1.1、油橄榄果脱苦:用质量浓度为2-3%的氢氧化钠碱液没过并浸泡油橄榄果8-15小时,脱出油橄榄果的苦味;
1.2、油橄榄果脱碱:用质量浓度为0.5-0.8%的柠檬酸液没过并浸泡步骤1.1的油橄榄果16-28小时,脱碱;
1.3、油橄榄果去核:将步骤1.2的油橄榄去核,备用;
2、坚果的处理
2.1、用质量浓度为0.3-0.5%的Vc溶液没过并浸泡坚果30~60min,进行护色,取出坚果仁;
2.2、将步骤2.1的坚果仁脱水至含水量为2-12%,备用;
3、裹挟处理
3.1、将步骤2.2的坚果仁裹挟于步骤1.3的油橄榄果中,冷冻干燥50h,取出、包装,真空处理或充入氮气后密封,得原味油橄榄挟裹坚果的产品。
所述步骤3.1的冷冻干燥处理为:
先将裹挟有坚果的油橄榄果放于冰柜中冻结至-40℃或低于共晶点10℃以下时,然后将冻结的产品按常规进行干燥,使终产品的含水率控制在3~4%时,结束干燥。
所述坚果为澳洲坚果、核桃、腰果、开心果、板栗、花生等常用坚果中的一种或几种。
本发明提供的一种油橄榄挟裹坚果的产品,经以上工艺处理后,达到营养增效互补作用,成为一种高端营养休闲食品,具体如下:
(1)油橄榄果脱苦步骤
因油橄榄果中含有苦葡萄糖甙和单宁物质,因此它具有很浓的苦涩味,不能直接食用,在加工时必须脱除苦涩味,不同的油橄榄品种,其脱苦及所用碱液浓度不同,在本发明中选用油果两用的阿斯油橄榄品种,其果肉率为84.76%,适于加工出油橄榄挟裹坚果的产品,其不但有适宜的含油率,而且具有丰富的油溶性多酚、维生素,再以质量浓度为2-3%的氢氧化钠水溶液浸泡8-15h,即可有效脱除苦涩味。
(2)油橄榄脱碱步骤
油橄榄果经过碱处理后,果肉已没有了苦涩味,但碱味较浓,同样不能食用,需要脱碱,用清水和酸都能脱出碱味,但用清水脱碱耗时较长,不利于提高生产效率,用质量浓度为0.5-0.8%的柠檬酸水溶液浸泡含碱味的油橄榄果16-28小时,即可快速、完全脱碱。
(3)坚果处理
用质量浓度为0.3-0.5%的Vc溶液没过并浸泡坚果30~60min,可有效护色,并补充维生素C,使之不发生酶褐变,再脱水后,以利于后续的冷冻干燥。
(4)将处理好的坚果挟裹在处理过的油橄榄果中,直接冷冻干燥后,进行包装、密封,既可保持产品原味,又方便储存。
以本发明制备的油橄榄夹核桃产品具有如下特点:
(1)本发明采用真空冷冻干燥油橄榄果挟裹坚果的产品,使得产品复水率高达90%以上,远远高于现有热风干燥油橄榄果的复水率(现有的热风干燥油橄榄果在加热情况下的复水率为50%),复原后具有油橄榄果的色、香、味、形, 其外观根据成熟度的不同,能保持油橄榄果原有的色泽,且透明有光泽,外表饱满不皱缩;其口味具有油橄榄特有的油香味及坚果特有的香脆酥;本发明产品中含油量、氨基酸、维生素E、维生素C比现有热风干燥分别提高到9%、15%、48%和64%。
(2)本发明的原味油橄榄果挟裹坚果产品,营养丰富,口味独特,携带方便,适应不同的人群需求。
具体实施方式
下面通过具体实施方式对本发明作进一步的说明。
实施例1
一种油橄榄挟裹坚果产品的制备方法,其特征在于包括下列步骤:
1、油橄榄果的处理:
1.1、油橄榄果脱苦:用质量浓度为2%的氢氧化钠碱液没过并浸泡油橄榄果15小时,脱出油橄榄果的苦味;
1.2、油橄榄果脱碱:用质量浓度为0.5%的柠檬酸液没过并浸泡步骤1.1的油橄榄果28小时,脱碱;
1.3、油橄榄果去核:将步骤1.2的油橄榄去核,备用;
2、核桃的处理
2.1、用质量浓度为0.3%的Vc溶液没过并浸泡核桃60min,进行护色,取出核桃仁;
2.2、将步骤2.1的核桃仁脱水至含水量为2%,备用;
3、裹挟处理
3.1、将步骤2.2的核桃仁裹挟于步骤1.3的油橄榄果中,冷冻干燥50h,取出、包装,真空处理或充入氮气后密封,得原味油橄榄挟裹坚果的产品;其中冷冻干燥处理为:先将裹挟有核桃仁的油橄榄果放于冰柜中冻结至-40℃以下,然后将冻结的产品按常规进行干燥,使终产品的含水率控制在3%时,结束干燥。
所得产品复水率高达90%以上,复原后具有油橄榄果的色、香、味、形, 其外观根据成熟度的不同,能保持油橄榄果原有的色泽,且透明有光泽,外表饱满不皱缩;其口味具有油橄榄特有的油香味及坚果特有的香脆酥;产品中含油量28%、氨基酸16%、维生素E1.5mg/g、维生素C 0.45mg/g。
实施例2
一种油橄榄挟裹坚果产品的制备方法,其特征在于包括下列步骤:
1、油橄榄果的处理:
1.1、油橄榄果脱苦:用质量浓度为3%的氢氧化钠碱液没过并浸泡油橄榄果8小时,脱出油橄榄果的苦味;
1.2、油橄榄果脱碱:用质量浓度为0.8%的柠檬酸液没过并浸泡步骤1.1的油橄榄果16小时,脱碱;
1.3、油橄榄果去核:将步骤1.2的油橄榄去核,备用;
2、澳洲坚果的处理
2.1、用质量浓度为0.5%的Vc溶液没过并浸泡澳洲坚果30min,进行护色,取出澳洲坚果果仁;
2.2、将步骤2.1的澳洲坚果果仁脱水至含水量为12%,备用;
3、裹挟处理
3.1、将步骤2.2的澳洲坚果果仁裹挟于步骤1.3的油橄榄果中,冷冻干燥50h,取出、包装,真空处理或充入氮气后密封,得原味油橄榄挟裹澳洲坚果果仁的产品;其中冷冻干燥处理为:先将裹挟有澳洲坚果的油橄榄果放于冰柜中冻结至低于共晶点10℃以下,然后将冻结的产品按常规进行干燥,使终产品的含水率控制在4%时,结束干燥。
所得产品复水率高达90%以上,复原后具有油橄榄果的色、香、味、形, 其外观根据成熟度的不同,能保持油橄榄果原有的色泽,且透明有光泽,外表饱满不皱缩;其口味具有油橄榄特有的油香味及坚果特有的香脆酥;产品中含油量 28%、氨基酸 17%、维生素E1.62mg/g、维生素C 0.51mg/g。
实施例3
一种油橄榄挟裹坚果产品的制备方法,其特征在于包括下列步骤:
1、油橄榄果的处理:
1.1、油橄榄果脱苦:用质量浓度为2.5%的氢氧化钠碱液没过并浸泡油橄榄果12小时,脱出油橄榄果的苦味;
1.2、油橄榄果脱碱:用质量浓度为0.6%的柠檬酸液没过并浸泡步骤1.1的油橄榄果20小时,脱碱;
1.3、油橄榄果去核:将步骤1.2的油橄榄去核,备用;
2、腰果的处理
2.1、用质量浓度为0.4%的Vc溶液没过并浸泡腰果50min,进行护色,取出腰果仁;
2.2、将步骤2.1的腰果仁脱水至含水量为8%,备用;
3、裹挟处理
3.1、将步骤2.2的腰果仁裹挟于步骤1.3的油橄榄果中,冷冻干燥50h,取出、包装,真空处理或充入氮气后密封,得原味油橄榄挟裹坚果的产品;其中冷冻干燥处理为:先将裹挟有腰果仁的油橄榄果放于冰柜中冻结至-40℃以下,然后将冻结的产品按常规进行干燥,使终产品的含水率控制在3%时,结束干燥。
所得产品复水率高达90%以上,复原后具有油橄榄果的色、香、味、形, 其外观根据成熟度的不同,能保持油橄榄果原有的色泽,且透明有光泽,外表饱满不皱缩;其口味具有油橄榄特有的油香味及坚果特有的香脆酥;产品中含油量10%、氨基酸14%、维生素A1.8mg/g、维生素C 0.58mg/g。
实施例4
一种油橄榄挟裹坚果产品的制备方法,其特征在于包括下列步骤:
1、油橄榄果的处理:
1.1、油橄榄果脱苦:用质量浓度为2%的氢氧化钠碱液没过并浸泡油橄榄果12小时,脱出油橄榄果的苦味;
1.2、油橄榄果脱碱:用质量浓度为0.7%的柠檬酸液没过并浸泡步骤1.1的油橄榄果18小时,脱碱;
1.3、油橄榄果去核:将步骤1.2的油橄榄去核,备用;
2、开心果的处理
2.1、用质量浓度为0.3%的Vc溶液没过并浸泡开心果50min,进行护色,取出开心果仁;
2.2、将步骤2.1的开心果仁脱水至含水量为7%,备用;
3、裹挟处理
3.1、将步骤2.2的开心果仁裹挟于步骤1.3的油橄榄果中,冷冻干燥50h,取出、包装,真空处理或充入氮气后密封,得原味油橄榄挟裹坚果的产品;其中冷冻干燥处理为:先将裹挟有开心果仁的油橄榄果放于冰柜中冻结至-40℃以下,然后将冻结的产品按常规进行干燥,使终产品的含水率控制在4%时,结束干燥。
所得产品复水率高达90%以上,复原后具有油橄榄果的色、香、味、形, 其外观根据成熟度的不同,能保持油橄榄果原有的色泽,且透明有光泽,外表饱满不皱缩;其口味具有油橄榄特有的油香味及坚果特有的香脆酥;产品中含油量27%、氨基酸12%、维生素E1.25mg/g、维生素C 0.65mg/g。
实施例5
一种油橄榄挟裹坚果产品的制备方法,其特征在于包括下列步骤:
1、油橄榄果的处理:
1.1、油橄榄果脱苦:用质量浓度为3%的氢氧化钠碱液没过并浸泡油橄榄果10小时,脱出油橄榄果的苦味;
1.2、油橄榄果脱碱:用质量浓度为0.6%的柠檬酸液没过并浸泡步骤1.1的油橄榄果18小时,脱碱;
1.3、油橄榄果去核:将步骤1.2的油橄榄去核,备用;
2、坚果的处理
2.1、用质量浓度为0. 5%的Vc溶液没过并浸泡花生40min,进行护色,取出花生仁;
2.2、将步骤2.1的花生仁脱水至含水量为7%,备用;
3、裹挟处理
3.1、将步骤2.2的花生仁裹挟于步骤1.3的油橄榄果中,冷冻干燥50h,取出、包装,真空处理或充入氮气后密封,得原味油橄榄挟裹坚果的产品;其中冷冻干燥处理为:先将裹挟有花生仁的油橄榄果放于冰柜中冻结至低于共晶点10℃以下时,然后将冻结的产品按常规进行干燥,使终产品的含水率控制在3~4%时,结束干燥。
所得产品复水率高达90%以上,复原后具有油橄榄果的色、香、味、形, 其外观根据成熟度的不同,能保持油橄榄果原有的色泽,且透明有光泽,外表饱满不皱缩;其口味具有油橄榄特有的油香味及坚果特有的香脆酥;产品中含油量31%、氨基酸12%、维生素E1.8mg/g、维生素C0.62mg/g。
Claims (3)
1.一种油橄榄挟裹坚果产品的制备方法,其特征在于包括下列步骤:
1、油橄榄果的处理:
1.1、油橄榄果脱苦:用质量浓度为2-3%的氢氧化钠碱液没过并浸泡油橄榄果8-15小时,脱出油橄榄果的苦味;
1.2、油橄榄果脱碱:用质量浓度为0.5-0.8%的柠檬酸液没过并浸泡步骤1.1的油橄榄果16-28小时,脱碱;
1.3、油橄榄果去核:将步骤1.2的油橄榄去核,备用;
2、坚果的处理
2.1、用质量浓度为0.3-0.5%的Vc溶液没过并浸泡坚果30~60min,进行护色,取出坚果仁;
2.2、将步骤2.1的坚果仁脱水至含水量为2-12%,备用;
3、裹挟处理
3.1、将步骤2.2的坚果仁裹挟于步骤1.3的油橄榄果中,冷冻干燥50h,取出、包装,真空处理或充入氮气后密封,得原味油橄榄挟裹坚果的产品。
2.根据权利要求1所述的油橄榄挟裹坚果产品的制备方法,其特征在于所述步骤3.1的冷冻干燥处理为:先将裹挟有坚果的油橄榄果放于冰柜中冻结至-40℃或低于共晶点10℃以下时,然后将冻结的产品按常规进行干燥,使终产品的含水率控制在3~4%时,结束干燥。
3.根据权利要求1所述的油橄榄挟裹坚果产品的制备方法,其特征在于所述坚果为澳洲坚果、核桃、腰果、开心果、板栗、花生中的一种或几种。
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