CN109757694B - Preparation method of seasoned walnut kernels - Google Patents
Preparation method of seasoned walnut kernels Download PDFInfo
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Abstract
The invention discloses a preparation method of seasoned walnut kernels, which comprises the steps of taking 0.1-0.2% of anise, 0.1-0.15% of liquorice, 0.05-0.1% of dried orange peel, 0.05-0.1% of angelica dahurica, 0.01-0.05% of purple perilla, 2-3% of edible salt, 0.05-0.08% of pepper and slow fire precooking for 30-40 min by mass of water, filtering to obtain filtrate, adding 0.01-0.15% of phytic acid to obtain seasoning liquid, and cooling to 5 ℃ for later use; putting the pretreated walnut kernels into an oven at 100 ℃ for baking for 3-4 min, pouring the walnut kernels into a seasoning liquid at 5 ℃ while the walnut kernels are hot, stirring and filtering to obtain seasoned walnut kernels, putting the seasoned walnut kernels into an oven at 60-80 ℃ for processing for 20-30 min, heating to 100-120 ℃, baking for 10-20 min, and putting the walnut kernels into a low-temperature environment at 4-6 ℃ for cooling to room temperature to obtain the seasoned walnut kernels. The seasoning walnut kernel prepared by the invention has unique flavor, can keep the original crisp taste, greatly reduces the oil oxidation degree of the seasoning walnut kernel product, and can better keep the nutritive value of the hickory kernel.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of seasoned walnut kernels.
Background
The walnut has rich nutritive value and is reputed by the reputations of Wansui Zi and Changshou fruit, and the walnut kernel is edible functional food for the public, and is particularly suitable for brainworkers, teenagers and cancer patients. Walnut kernel contains about 22% of crude protein, about 64% of crude lipid, about 13% of carbohydrate, about 3.9% of sterol ester, 1,4-naphthoquinone, juglone, 4-hydroxy-1-naphthyl-beta-D-glucopyranoside, 4,8-dihydroxy-1-naphthyl-beta-D-glucopyranoside and other active ingredients, and potassium, calcium, iron, manganese, zinc, copper, strontium and other trace elements.
At present, walnut kernel products in the market are rich in taste, and in recent years, the taste is upgraded and innovated, so that the types of kernel products are quite numerous, and a large selection space is provided for consumers, but the currently used seasoning mode is mainly in a spray coating mode, and the seasoning liquid and the sugar coating are only coated on the surfaces of the nuts and cannot effectively permeate into the nuts, so that the problem of insufficient kernel flavor is caused. Meanwhile, when the conventional roasted nut products are roasted and fried, high temperature (more than 120 ℃) is mostly used for roasting and frying, although the high temperature can accelerate the curing process of the nuts, the nuts roasted and fried at the high temperature are easy to soften in a very short time in the storage process, the original crispy taste is not easy to keep, and in the high-temperature roasting and frying process, more unsaturated fatty acid in the walnuts is oxidized and rancid in the processing process, so that the quality of the oil is reduced.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above and/or other problems associated with the prior art walnut kernel products.
Therefore, the invention aims to overcome the defects of the existing walnut kernel product and provide a preparation method of seasoned walnut kernels.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of seasoned walnut kernels comprises the following steps of walnut kernel pretreatment: washing walnut kernels with clear water in advance, removing impurities which float and sink on the surfaces and are inedible, fishing out the selected walnut kernels, and draining to obtain the pretreated walnut kernels; preparing a seasoning liquid: taking 0.1-0.2% of anise, 0.1-0.15% of liquorice, 0.05-0.1% of dried orange peel, 0.05-0.1% of angelica dahurica, 0.01-0.05% of purple perilla, 2-3% of edible salt, 0.05-0.08% of pepper, precooking for 30-40 min with slow fire, filtering to obtain filtrate, adding 0.01-0.15% of phytic acid into the filtrate to obtain seasoning liquid, and cooling the seasoning liquid to 5 ℃ for later use; and (3) seasoning walnut kernels: putting the pretreated walnut kernels into an oven at 100 ℃ for baking for 3-4 min, pouring the walnut kernels into seasoning liquid at 5 ℃ while the walnut kernels are hot, stirring and filtering to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2-3:1; baking in multiple temperature sections and cooling to obtain a finished product: and (3) putting the seasoned walnut kernels into a baking oven at the temperature of 60-80 ℃ for processing for 20-30 min, heating to 100-120 ℃, baking for 10-20 min, and then placing in a low-temperature environment at the temperature of 4-6 ℃ to cool to room temperature to obtain the finished seasoned walnut kernels.
As a preferred scheme of the preparation method of the seasoning walnut kernel, the preparation method comprises the following steps: the prepared seasoning liquid comprises, by mass of 100% of water, 0.1% of liquorice, 0.05% of dried orange peel, 0.1% of angelica dahurica, 0.05% of perilla and 0.15% of phytic acid.
As a preferred scheme of the preparation method of the seasoning walnut kernel, the preparation method comprises the following steps: and the walnut kernels are seasoned, wherein the mass ratio of the seasoning liquid to the preprocessed kernels is 2:1.
As a preferred scheme of the preparation method of the seasoning walnut kernel, the preparation method comprises the following steps: and (3) seasoning the walnut kernels, wherein the walnut kernels are poured into seasoning liquid at 5 ℃ while the walnut kernels are hot, stirred and filtered to obtain seasoned walnut kernels, the stirring speed is 20rmp, and the stirring treatment time is 30min.
As a preferred scheme of the preparation method of the seasoning walnut kernel, the preparation method comprises the following steps: and cooling to room temperature in a low-temperature environment of 4-6 ℃ to obtain the finished seasoned walnut kernels, wherein the water content of the walnut kernels is 3-5%.
As a preferred scheme of the preparation method of the seasoning walnut kernel, the preparation method comprises the following steps: the water content of the walnut kernel finished product is 3 percent.
As a preferred scheme of the preparation method of the seasoning walnut kernel, the preparation method comprises the following steps: and putting the pretreated walnut kernels into an oven at 100 ℃ for baking for 3-4 min, wherein the baking time is 3min.
As a preferred scheme of the preparation method of the seasoning walnut kernel, the preparation method comprises the following steps: and (3) putting the seasoned walnut kernels into an oven at 60-80 ℃ for treatment for 20-30 min, wherein the treatment temperature is 60 ℃ and the treatment time is 30min.
As a preferred scheme of the preparation method of the seasoning walnut kernel, the preparation method comprises the following steps: and heating to 100-120 ℃, baking for 10-20 min, and then placing in a low-temperature environment of 4-6 ℃ to cool to room temperature to obtain the finished product of the seasoned walnut kernel, wherein the processing temperature is 100 ℃, and the baking time is 10min.
As a preferred scheme of the preparation method of the seasoning walnut kernel, the preparation method comprises the following steps: and cooling to room temperature in a low-temperature environment of 4-6 ℃, wherein the temperature is 4 ℃.
The invention has the beneficial technical effects that:
(1) The method comprises the steps of firstly putting the pretreated walnut kernels into an oven at 100 ℃ for baking for 3-4 min, then stirring the walnut kernels with liquid seasoning liquid at low temperature (5 ℃), and expanding the surface pore diameter of the nuts at high temperature to enable the nuts to be in contact with the seasoning liquid, so that the seasoning liquid can directly enter the nuts through the expanded pore diameter. Meanwhile, the coupling effect caused by the temperature difference can also promote the combination of the nuts and the seasoning liquid, so that the flavor of the seasoning liquid is fully absorbed by the nuts, and not only is the flavor covered on the surfaces of the nuts. Meanwhile, the flavor substances of the anise, the liquorice, the dried orange peel, the perilla and the angelica dahurica in the seasoning liquid are mutually cooperated, so that the unpleasant astringent taste of the walnut kernel is covered, and the walnut kernel is endowed with unique flavor. The invention simplifies the influence of the production process on the texture and quality of the flavored walnut kernels, can realize mechanized and standardized large-scale industrial production, and is beneficial to improving the production efficiency, reducing the production energy consumption and improving the economic benefit and the market competitiveness.
(2) The invention uses multi-temperature baking, namely baking the seasoned walnut kernels at a low temperature (60-80 ℃) for 20-30 min, and then baking at a high temperature (100-120 ℃) for 10-20 min, wherein during low-temperature baking, water slowly evaporates along the surface aperture of the nuts to keep the internal structure of the nuts unchanged, and then baking at a high temperature to accelerate the curing speed of the nuts. Because the internal structure of the nuts can be kept complete through temperature control during baking, the kernels can effectively prevent water molecules in the air from entering the nuts in the quality guarantee period, the storage period of the brittleness of the nuts is prolonged, and the problem of short-term softening is avoided.
(3) In the process of preparing the seasoning liquid, the purple perilla, the liquorice, the dried orange peel and the angelica dahurica are added, so that the oxidation rancidity degree of grease in the processing process of the walnut is reduced while the unique flavor of the flavored walnut kernel product is endowed, probably because the liquorice contains glycyrrhizic acid, the dried orange peel contains orange peel shake and the angelica dahurica contains organic acid similar to angelic acid, the oxidation rancidity degree of the grease in the processing process of the walnut can be reduced by cooperating with the rosmarinic acid in the water extract of the purple perilla, and meanwhile, the phytic acid is added, so that the grease oxidation degree of the flavored walnut kernel product is greatly reduced.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The anise, the liquorice, the dried orange peel, the angelica dahurica, the dried perilla leaf and the pepper which are used in the seasoning liquid preparation process are all sold in the market and are ground to about 1cm in size for later use.
Example 1
(1) Pre-treating walnut kernels: washing walnut kernels with clear water in advance, removing impurities which float and sink on the surfaces and are inedible, fishing out the selected walnut kernels, and draining to obtain the pretreated walnut kernels;
(2) Preparing a seasoning liquid: taking 0.2% of star anise, 0.1% of liquorice, 0.05% of dried orange peel, 0.1% of angelica dahurica, 0.05% of perilla, 3% of edible salt and 0.08% of pepper, pre-boiling for 30-40 min by mild fire, filtering to obtain filtrate, adding 0.15% of phytic acid to obtain seasoning liquid, and cooling to 5 ℃ for later use;
(3) Seasoning walnut kernels: baking the pretreated walnut kernels in an oven at 100 ℃ for 4min, pouring the roasted walnut kernels into seasoning liquid at 5 ℃ while the walnut kernels are hot, stirring the walnut kernels for 30min at 20rmp, and filtering the walnut kernels to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2:1;
(4) Baking and cooling in multiple temperature sections to obtain a finished product: and (3) putting the seasoned walnut kernels into a drying oven with the temperature of 60-80 ℃ for processing for 20-30 min, heating to 100-120 ℃, baking for 10-20 min, and then placing in a low-temperature environment with the temperature of 4-6 ℃ for cooling to room temperature to obtain the seasoned walnut kernels (the water content is 3-5%).
Example 2
(1) Walnut kernel pretreatment: washing walnut kernels with clear water in advance, removing impurities which float and sink on the surfaces and are inedible, fishing out the selected walnut kernels, and draining to obtain the preprocessed walnut kernels;
(2) Preparing seasoning liquid: taking 0.1% of star anise, 0.1% of liquorice, 0.05% of dried orange peel, 0.05% of angelica dahurica, 0.05% of purple perilla, 2% of edible salt and 0.05% of pepper by mass of water, precooking the mixture for 30-40 min with slow fire, filtering to obtain filtrate, adding 0.01% of phytic acid into the filtrate to obtain seasoning liquid, and cooling the seasoning liquid to 5 ℃ for later use;
(3) And (3) seasoning walnut kernels: putting the pretreated walnut kernels into an oven at 100 ℃ for baking for 3-4 min, pouring the walnut kernels into seasoning liquid at 5 ℃ while the walnut kernels are hot, stirring for 30min at 20rmp, and filtering to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2-3:1;
(4) Baking and cooling in multiple temperature sections to obtain a finished product: and (3) putting the seasoned walnut kernels into a drying oven with the temperature of 60-80 ℃ for processing for 20-30 min, heating to 100-120 ℃, baking for 10-20 min, and then placing in a low-temperature environment with the temperature of 4-6 ℃ for cooling to room temperature to obtain the seasoned walnut kernels (the water content is 3-5%).
Example 3
(1) Walnut kernel pretreatment: washing walnut kernels with clear water in advance, removing impurities which float and sink on the surfaces and are inedible, fishing out the selected walnut kernels, and draining to obtain the preprocessed walnut kernels;
(2) Preparing a seasoning liquid: taking 0.2% of star anise, 0.15% of liquorice, 0.1% of dried orange peel, 0.05% of angelica dahurica, 0.05% of purple perilla, 2% of edible salt and 0.06% of pepper by mass of water, precooking the mixture for 30-40 min with slow fire, filtering to obtain filtrate, adding 0.15% of phytic acid into the filtrate to obtain seasoning liquid, and cooling the seasoning liquid to 5 ℃ for later use;
(3) And (3) seasoning walnut kernels: putting the pretreated walnut kernels into an oven at 100 ℃ for baking for 3-4 min, pouring the walnut kernels into seasoning liquid at 5 ℃ while the walnut kernels are hot, stirring for 30min at 20rmp, and filtering to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2-3:1;
(4) Baking in multiple temperature sections and cooling to obtain a finished product: and (3) putting the seasoned walnut kernels into a baking oven with the temperature of 60-80 ℃ for processing for 20-30 min, heating to 100-120 ℃, baking for 10-20 min, and then placing in a low-temperature environment with the temperature of 4-6 ℃ to cool to room temperature to obtain the finished seasoned walnut kernels (the water content is 3-5%).
Example 4
(1) Pre-treating walnut kernels: washing walnut kernels with clear water in advance, removing impurities which float and sink on the surfaces and are inedible, fishing out the selected walnut kernels, and draining to obtain the preprocessed walnut kernels;
(2) Preparing a seasoning liquid: taking 0.2% of star anise, 3% of edible salt and 0.08% of pepper by weight of water, precooking for 30min with slow fire, filtering to obtain filtrate, adding 0.01% of phytic acid to obtain seasoning liquid, and cooling to 5 ℃ for later use;
(3) And (3) seasoning walnut kernels: putting the pretreated walnut kernels into an oven at 100 ℃ for baking for 3-4 min, pouring the walnut kernels into seasoning liquid at 5 ℃ while the walnut kernels are hot, stirring for 30min at 20rmp, and filtering to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2-3:1;
(4) Baking and cooling in multiple temperature sections to obtain a finished product: and (3) putting the seasoned walnut kernels into a baking oven with the temperature of 60-80 ℃ for processing for 20-30 min, heating to 100-120 ℃, baking for 10-20 min, and then placing in a low-temperature environment with the temperature of 4-6 ℃ to cool to room temperature to obtain the finished seasoned walnut kernels (the water content is 3-5%).
Example 5
(1) Pre-treating walnut kernels: washing walnut kernels with clear water in advance, removing impurities which float and sink on the surfaces and are inedible, fishing out the selected walnut kernels, and draining to obtain the pretreated walnut kernels;
(2) Preparing a seasoning liquid: taking 0.2 percent of star anise, 0.1 percent of liquorice, 0.05 percent of dried orange peel, 0.1 percent of angelica dahurica, 3 percent of edible salt and 0.08 percent of pepper by mass of water, precooking for 30-40 min with slow fire, filtering to obtain filtrate, adding 0.15 percent of phytic acid into the filtrate to obtain seasoning liquid, and cooling the seasoning liquid to 5 ℃ for later use;
(3) Seasoning walnut kernels: baking the pretreated walnut kernels in an oven at 100 ℃ for 4min, pouring the roasted walnut kernels into seasoning liquid at 5 ℃ while the walnut kernels are hot, stirring the walnut kernels for 30min at 20rmp, and filtering the walnut kernels to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2:1;
(4) Baking and cooling in multiple temperature sections to obtain a finished product: and (3) putting the seasoned walnut kernels into a baking oven with the temperature of 60-80 ℃ for processing for 20-30 min, heating to 100-120 ℃, baking for 10-20 min, and then placing in a low-temperature environment with the temperature of 4-6 ℃ to cool to room temperature to obtain the finished seasoned walnut kernels (the water content is 3-5%).
Example 6
(1) Pre-treating walnut kernels: pre-treating walnut kernels: washing walnut kernels with clear water in advance, removing impurities which float and sink on the surfaces and are inedible, fishing out the selected walnut kernels, and draining to obtain the preprocessed walnut kernels;
(2) Preparing a seasoning liquid: taking 0.2 percent of star anise, 0.1 percent of liquorice, 0.05 percent of dried orange peel, 0.1 percent of angelica dahurica, 0.05 percent of purple perilla, 3 percent of edible salt and 0.08 percent of pepper by mass of water, pre-boiling for 30-40 min with slow fire, filtering to obtain seasoning liquid, and cooling to 5 ℃ for later use;
(3) And (3) seasoning walnut kernels: baking the pretreated walnut kernels in an oven at 100 ℃ for 4min, pouring the roasted walnut kernels into seasoning liquid at 5 ℃ while the walnut kernels are hot, stirring the walnut kernels for 30min at 20rmp, and filtering the walnut kernels to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2:1;
(4) Baking and cooling in multiple temperature sections to obtain a finished product: the seasoned walnut kernels are put into a baking oven with the temperature of 60-80 ℃ for processing for 20-30 min, the temperature is raised to 100-120 ℃, the walnut kernels are baked for 10-20 min, and then the walnut kernels are placed in a low-temperature environment with the temperature of 4-6 ℃ to be cooled to room temperature, so that the finished seasoned walnut kernels (the water content is 3-5%) are obtained
Example 7
(1) Pre-treating walnut kernels: washing walnut kernels with clear water in advance, removing impurities which float and sink on the surfaces and are inedible, fishing out the selected walnut kernels, and draining to obtain the preprocessed walnut kernels;
(2) Preparing a seasoning liquid: taking 0.2 percent of star anise, 0.05 percent of purple perilla, 3 percent of edible salt and 0.08 percent of pepper by weight of water, precooking for 30-40 min with slow fire, filtering to obtain filtrate, adding 0.15 percent of phytic acid into the filtrate to obtain seasoning liquid, and cooling the seasoning liquid to 5 ℃ for later use;
(3) And (3) seasoning walnut kernels: baking the pretreated walnut kernels in an oven at 100 ℃ for 4min, pouring the roasted walnut kernels into seasoning liquid at 5 ℃ while the walnut kernels are hot, stirring the walnut kernels for 30min at 20rmp, and filtering the walnut kernels to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2:1;
(4) Baking and cooling in multiple temperature sections to obtain a finished product: and (3) putting the seasoned walnut kernels into a baking oven with the temperature of 60-80 ℃ for processing for 20-30 min, heating to 100-120 ℃, baking for 10-20 min, and then placing in a low-temperature environment with the temperature of 4-6 ℃ to cool to room temperature to obtain the finished seasoned walnut kernels (the water content is 3-5%).
Example 8
(1) Pre-treating walnut kernels: washing walnut kernels with clear water in advance, removing impurities which float and sink on the surfaces and are inedible, fishing out the selected walnut kernels, and draining to obtain the preprocessed walnut kernels;
(2) Preparing seasoning liquid: taking 0.2 percent of anise, 0.1 percent of liquorice, 0.05 percent of perilla, 3 percent of edible salt and 0.08 percent of pepper by taking the water with the mass of 100 percent, precooking the mixture for 30 to 40min with slow fire, filtering to obtain filtrate, adding 0.15 percent of phytic acid into the filtrate to obtain seasoning liquid, and cooling the seasoning liquid to 5 ℃ for later use;
(3) Seasoning walnut kernels: baking the pretreated walnut kernels in an oven at 100 ℃ for 4min, pouring the roasted walnut kernels into seasoning liquid at 5 ℃ while the walnut kernels are hot, stirring the walnut kernels for 30min at 20rmp, and filtering the walnut kernels to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2:1;
(4) Baking and cooling in multiple temperature sections to obtain a finished product: and (3) putting the seasoned walnut kernels into a drying oven with the temperature of 60-80 ℃ for processing for 20-30 min, heating to 100-120 ℃, baking for 10-20 min, and then placing in a low-temperature environment with the temperature of 4-6 ℃ for cooling to room temperature to obtain the seasoned walnut kernels (the water content is 3-5%).
Example 9
(1) Walnut kernel pretreatment: washing walnut kernels with clear water in advance, removing surface floating and inedible impurities, soaking the selected walnut kernels in water at 100 ℃ for 1-2 min, fishing out and draining to obtain the pretreated walnut kernels;
(2) Preparing a seasoning liquid: taking 0.1% of star anise, 0.05% of fennel, 0.15% of cassia bark, 0.03% of myrcia, 0.05% of rhizoma kaempferiae, 3% of edible salt, 1% of white granulated sugar and 0.05% of pepper, pre-boiling for 30-40 min with slow fire, filtering to obtain filtrate, obtaining seasoning liquid, cooling to 5 ℃ for later use;
(3) And (3) seasoning walnut kernels: pouring the pretreated walnut kernels into seasoning liquid at 5 ℃, stirring and filtering to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2-3:1;
(4) And (3) drying and packaging: and (3) putting the seasoned walnut kernels into a baking oven at 100-120 ℃ for baking for 5-10 min until the water content is 4-5%, placing the walnut kernels in a low-temperature environment at 4-6 ℃ for cooling to room temperature, and carrying out vacuum packaging to obtain the seasoned walnut kernels.
In the invention, the oil sample extraction method comprises the following steps: taking the treated walnut kernels, knocking the walnut kernels into small particles, putting the walnut kernels into a brown wide-mouth bottle, adding petroleum ether to extract grease, and soaking the walnut kernels for 12 hours, wherein the material-liquid ratio (g/mL) is 1:3. Filtering, heating in water bath at 50 deg.C to volatilize petroleum ether to obtain hickory oil sample, and placing in refrigerator; the peroxide value of walnut oil is determined according to the method specified in GB5009.227-2016, and the results of the determination of the peroxide value of the seasoned walnut kernels obtained in examples 1-9 of the present invention are shown in Table 1.
Table 1 peroxide number of seasoned walnut kernels obtained in examples 1 to 9
The main reason for the quality reduction of walnuts in the processing process is the oxidative rancidity of grease, the grease containing more unsaturated fatty acid is finally oxidized to generate low molecular weight fatty acid under the influence of factors such as temperature, moisture and the like in the processing process, the peroxide value represents one index of the oxidation degree of the grease, the fatty acid and the like, and the quality and the deterioration degree of the grease are judged by detecting the peroxide value. As can be seen from table 1 above, the minimum peroxide value of the flavored walnut kernels prepared by the present invention can be as low as 0.81g/kg (example 1), and the peroxide value is significantly reduced compared to the flavored walnut kernels prepared by example 9 (another preparation process of the flavored walnut kernels), which indicates that the flavored walnut kernels prepared by the present invention have a low oxidation degree. It can be seen that the peroxide value of the prepared seasoning walnut kernel is obviously increased when the perilla, the phytic acid, the liquorice, the dried orange peel and the angelica dahurica are not added.
The inventor finds that when no acid is added (example 6) or the purple perilla is not added (example 5), the peroxide value of the flavored walnut kernels is obviously increased, and the purple perilla contains a large amount of anthocyanin, glycoside and rosmarinic acid which are stable to light and heat, so that rosmarinic acid, flavonoid, anthocyanin, glycoside and the like have obvious antioxidant activity, and meanwhile, the inventor finds that the addition of phytic acid can further increase the antioxidant activity of the walnut kernels and reduce the oxidative rancidity degree of grease in the processing process of the walnut kernels. The perilla water extract and the phytic acid can synergistically reduce the peroxide value of the walnut kernel, and probably because the perilla water extract contains antioxidant compounds such as rosmarinic acid and the like, the perilla water extract and the phytic acid can synergistically enhance the antioxidant compounds and reduce the oxidative rancidity degree of grease in the processing process of the walnut kernel.
Meanwhile, the inventor also finds that the antioxidant activity of the walnut kernels can be increased by adding the liquorice, the dried orange peel and the angelica dahurica in the process of preparing the seasoning liquid, and the liquorice contains glycyrrhizic acid, the dried orange peel contains orange peel shake and the angelica dahurica contains organic acid similar to angelic acid, so that the synergistic effect of the rosmarinic acid in the water extract of the perilla can be realized, and the oxidative rancidity degree of grease in the processing process of the walnut kernels can be reduced.
Under high temperature conditions, unsaturated fatty acids are easily oxidized and deteriorated, and unsaturated double bonds are converted into trans fatty acids with relatively stable structures. In different processing technologies, the oxidation of walnut kernel oil is influenced by factors, and the quality of walnut kernel products is different. The inventor finds that the peroxide value of walnut kernels is increased in different degrees after being treated by different processes, which indicates that the grease is oxidized and rancid in the product processing process, the invention takes anise, liquorice, dried orange peel, angelica dahurica, purple perilla, edible salt, pepper and phytic acid to prepare seasoning liquid, puts the pretreated walnut kernels into an oven at 100 ℃ to bake for 3-4 min, then pours the walnut kernels into the seasoning liquid at 5 ℃ while the walnut kernels are hot, stirs for 30min, filters to obtain seasoned walnut kernels, puts the seasoned walnut kernels into the oven at 60-80 ℃ to treat for 20-30 min, then heats to 100-120 ℃, bakes for 10-20 min, puts the walnut kernels into a low-temperature environment at 4-6 ℃ to cool to room temperature, and obtains the seasoned walnut kernel finished product, wherein the grease oxidation degree of the seasoned walnut kernels is greatly reduced.
The sensory evaluation standard of the seasoned walnut kernels obtained by the invention is shown in Table 2.
TABLE 2
Sensory quality assessment and method: and (5) requiring an evaluator to evaluate the sensory quality of the product according to the national standard requirement.
The sensory evaluation of the flavored walnut kernels of examples 1-8 of the invention is shown in table 3.
TABLE 3
As can be seen from table 3, different processing techniques have different effects on the color, flavor and taste of the walnut kernel, the sensory score in example 1 is up to 92 points, and the sensory score of the invention is obviously better than that of the flavored walnut kernel (example 9) 71 points prepared by different techniques. Probably because the seasoning liquid contains the perilla extract and has specific fragrance, the liquorice extract contains glycyrrhizic acid (also called glycyrrhizin), the dried orange peel contains limonoid, the bitter taste can be coordinated with other tastes to play a role in regulating the taste, and the fragrance generated in the heating process of the walnut kernel is combined, and the synergistic effect of the components endows the flavored walnut kernel product with unique flavor.
The astringent substances of semen Juglandis are mainly tannin, catechin, pyrogallol and their derivatives such as ellagic acid, gallic acid, methyl gallate and juglandin contained in semen Juglandis seed coat, and make it astringent. In the invention, in the process of seasoning the walnut kernels, the flavor substances of the aniseed, the liquorice, the dried orange peel, the perilla and the angelica dahurica in the seasoning liquid are mutually cooperated, so that the bad astringent taste of the walnut kernels is covered, and the walnut kernels are endowed with unique flavor. The invention simplifies the influence of the production process on the texture and quality of the flavored walnut kernels, can realize mechanized and standardized large-scale industrial production, is beneficial to improving the production efficiency, reducing the production energy consumption and improving the economic benefit and the market competitiveness.
Example 10
(1) Pre-treating walnut kernels: washing walnut kernels with clear water in advance, removing impurities which float and sink on the surfaces and are inedible, fishing out the selected walnut kernels, and draining to obtain the pretreated walnut kernels;
(2) Preparing a seasoning liquid: taking 0.2% of star anise, 0.1% of liquorice, 0.05% of dried orange peel, 0.1% of angelica dahurica, 0.05% of perilla, 3% of edible salt and 0.08% of pepper, pre-boiling for 30-40 min by mild fire, filtering to obtain filtrate, adding 0.15% of phytic acid into the filtrate to obtain seasoning liquid, and cooling to 5 ℃ for later use;
(3) Seasoning walnut kernels: putting the pretreated walnut kernels into seasoning liquid at 5 ℃, stirring for 30min at 20rmp, and filtering to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2:1;
(4) And (3) drying and packaging: and (3) putting the seasoned walnut kernels into a baking oven with the temperature of 60-80 ℃ for processing for 20-30 min, heating to 100-120 ℃, baking for 10-20 min, and then placing in a low-temperature environment with the temperature of 4-6 ℃ to cool to room temperature to obtain the finished seasoned walnut kernels (the water content is 3-5%).
Example 11
(1) Pre-treating walnut kernels: washing walnut kernels with clear water in advance, removing impurities which float and sink on the surfaces and are inedible, fishing out the selected walnut kernels, and draining to obtain the pretreated walnut kernels;
(2) Preparing seasoning liquid: taking 0.2% of star anise, 0.1% of liquorice, 0.05% of dried orange peel, 0.1% of angelica dahurica, 0.05% of perilla, 3% of edible salt and 0.08% of pepper, pre-boiling for 30-40 min by mild fire, filtering to obtain filtrate, adding 0.15% of phytic acid to obtain seasoning liquid, and cooling to 5 ℃ for later use;
(3) And (3) seasoning walnut kernels: baking the pretreated walnut kernels in an oven at 100 ℃ for 4min, pouring the roasted walnut kernels into seasoning liquid at 5 ℃ while the walnut kernels are hot, stirring the walnut kernels for 30min at 20rmp, and filtering the walnut kernels to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2:1;
(4) Baking and cooling in multiple temperature sections to obtain a finished product: and (3) putting the seasoned walnut kernels into a baking oven for treatment, heating to 100-120 ℃, baking until the moisture content is 4-5%, then placing the walnut kernels in a low-temperature environment of 4-6 ℃ for cooling to room temperature, and carrying out vacuum packaging to obtain the seasoned walnut kernels.
TABLE 4
| Color | Flavor (I) and flavor (II) | Taste of the product | Tissue state | Total score of | |
| Example 1 | 18 | 26 | 28 | 20 | 92 |
| Example 10 | 16 | 18 | 20 | 18 | 72 |
| Example 11 | 14 | 17 | 16 | 18 | 65 |
The method comprises the steps of preheating the walnut kernel raw material to a high temperature (100 ℃), then stirring the walnut kernel raw material with a liquid seasoning liquid at a low temperature (5 ℃), expanding the surface aperture of the nut in a high-temperature state, enabling the nut to be in contact with the seasoning liquid, and enabling the seasoning liquid to directly enter the nut through the expanded aperture. Meanwhile, the coupling effect caused by the temperature difference can also promote the combination of the nuts and the seasoning liquid, so that the flavor of the seasoning liquid is fully absorbed by the nuts, and the flavor is not only covered on the surfaces of the nuts. In the baking stage, the baking is carried out in a multi-temperature section baking mode, the baking treatment is carried out for 20-30 min at a slightly lower temperature of 60-80 ℃, then the baking treatment is carried out for 5-10 min at a slightly higher temperature of 100-120 ℃, and during the low-temperature baking, water slowly evaporates along the pore diameter of the surface of the nuts, so that the internal structure of the nuts is kept unchanged. And then, the ripening speed of the nuts is accelerated by adopting slightly high-temperature baking, and the internal structure of the nuts can be kept complete due to temperature control during baking, so that the nuts can effectively prevent water molecules in the air from entering the nuts in the quality guarantee period, the storage period of the brittleness of the nuts is prolonged, and the problem of short-term softening is avoided.
Example 12
(1) Pre-treating walnut kernels: washing walnut kernels with clear water in advance, removing impurities which float and sink on the surfaces and are inedible, fishing out the selected walnut kernels, and draining to obtain the preprocessed walnut kernels;
(2) Preparing a seasoning liquid: taking 0.2% of star anise, 0.08% of liquorice, dried orange peel, angelica dahurica, perilla, 3% of edible salt and 0.08% of pepper by taking the water as 100% of the mass, pre-boiling the mixture for 30-40 min by slow fire, filtering the mixture to obtain filtrate, adding phytic acid into the filtrate to obtain seasoning liquid, and cooling the seasoning liquid to 5 ℃ for later use;
(3) And (3) seasoning walnut kernels: baking the pretreated walnut kernels in an oven at 100 ℃ for 4min, pouring the roasted walnut kernels into seasoning liquid at 5 ℃ while the walnut kernels are hot, stirring the walnut kernels for 30min at 20rmp, and filtering the walnut kernels to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2:1;
(4) Baking and cooling in multiple temperature sections to obtain a finished product: and (3) putting the seasoned walnut kernels into a baking oven with the temperature of 60-80 ℃ for processing for 20-30 min, heating to 100-120 ℃, baking for 10-20 min, and then placing in a low-temperature environment with the temperature of 4-6 ℃ to cool to room temperature to obtain the finished seasoned walnut kernels (the water content is 3-5%).
The influence of different seasoning liquid ratios on the quality of the walnut kernel product is explored and shown in table 5.
TABLE 5
As can be seen from table 5, when the content of the licorice root is 0.1%, the content of the dried orange peel is 0.05%, the content of the dahurian angelica root is 0.1%, the content of the perilla is 0.05%, and the content of the phytic acid is 0.15%, the peroxide value of the finished seasoned walnut kernel is low, and the total sensory score is the highest.
Example 13
The fatty acid components and the contents of the flavored walnut kernel samples prepared in examples 1 and 9 were analyzed by GC-MS, and the results are shown in table 6.
TABLE 6
It can be seen that the fat and oil of the flavored walnuts before and after processing in examples 1 and 9 have the same main fatty acid composition, and are palmitic acid, linoleic acid, oleic acid, stearic acid and linolenic acid, and the content of unsaturated fatty acid in example 1 is obviously higher than that in example 9. The higher the unsaturated degree of unsaturated fatty acid in the processing process, the faster the oxidation rate; the higher the processing temperature, the faster the unsaturated fatty acid change rate, because the unsaturated fatty acid change degree in the walnut cooked under two different processing modes is different. The content of linoleic acid and linolenic acid unsaturated fatty acid in the fat of the flavored walnut is reduced, the nutritional value of the hickory can be well maintained, and the oxidation degree of the walnut fatty acid is reduced probably because the cooking and material soaking processes are not performed in the processing process and the antioxidation effect of the seasoning liquid is realized.
The method comprises the steps of firstly putting the pretreated walnut kernels into an oven at 100 ℃ for baking for 3-4 min, then stirring the walnut kernels with liquid seasoning liquid at low temperature (5 ℃), and expanding the surface pore diameter of the nuts at high temperature to enable the nuts to be in contact with the seasoning liquid, so that the seasoning liquid can directly enter the nuts through the expanded pore diameter. Meanwhile, the coupling effect caused by the temperature difference can also promote the combination of the nuts and the seasoning liquid, so that the flavor of the seasoning liquid is fully absorbed by the nuts, and the flavor is not only covered on the surfaces of the nuts. Meanwhile, the flavor substances of the anise, the liquorice, the dried orange peel, the perilla and the angelica dahurica in the seasoning liquid are mutually cooperated, so that the unpleasant astringent taste of the walnut kernel is covered, and the walnut kernel is endowed with unique flavor. The invention simplifies the influence of the production process on the texture and quality of the flavored walnut kernels, can realize mechanized and standardized large-scale industrial production, and is beneficial to improving the production efficiency, reducing the production energy consumption and improving the economic benefit and the market competitiveness.
The invention discovers that the multi-temperature section baking is carried out, namely, firstly, the seasoned walnut kernels are baked at a low temperature (60-80 ℃) for 20-30 min and then baked at a high temperature (100-120 ℃) for 10-20 min, during the low-temperature baking, water slowly evaporates along the surface aperture of the nuts, the internal structure of the nuts is kept unchanged, and then, the baking at the high temperature is adopted to accelerate the curing speed of the nuts. Because the internal structure of the nuts can be kept complete through temperature control during baking, the kernels can effectively prevent water molecules in the air from entering the nuts in the quality guarantee period, the storage period of the brittleness of the nuts is prolonged, and the problem of short-term softening is avoided.
The purple perilla, the liquorice, the dried orange peel and the angelica dahurica are added in the process of preparing the seasoning liquid, so that the oxidation rancidity degree of grease in the processing process of the walnut is reduced while the unique flavor of the flavored walnut kernel product is endowed, probably because the liquorice contains glycyrrhizic acid, the dried orange peel contains orange peel shake, and the angelica dahurica contains organic acid of angelic acid, the oxidation rancidity degree of the grease in the processing process of the walnut can be reduced by cooperating with rosmarinic acid in a perilla water extract, and meanwhile, the phytic acid is added, so that the oxidation degree of the grease in the flavored walnut kernel product is greatly reduced.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (4)
1. A preparation method of seasoned walnut kernels is characterized by comprising the following steps: comprises the steps of (a) preparing a substrate,
walnut kernel pretreatment: washing walnut kernels with clear water in advance, removing impurities which float and sink on the surfaces and are inedible, fishing out the selected walnut kernels, and draining to obtain the pretreated walnut kernels;
preparing a seasoning liquid: taking 0.2% of star anise, 0.1% of liquorice, 0.05% of dried orange peel, 0.1% of angelica dahurica, 0.05% of perilla, 3% of edible salt and 0.08% of pepper, pre-boiling for 30-40 min by mild fire, filtering to obtain filtrate, adding 0.15% of phytic acid to obtain seasoning liquid, and cooling to 5 ℃ for later use;
and (3) seasoning walnut kernels: baking the pretreated walnut kernels in an oven at 100 ℃ for 4min, pouring the heated walnut kernels into seasoning liquid at 5 ℃, stirring for 30min at 20rmp, and filtering to obtain seasoned walnut kernels, wherein the mass ratio of the seasoning liquid to the pretreated walnut kernels is 2:1;
baking and cooling in multiple temperature sections to obtain a finished product: and (3) putting the seasoned walnut kernels into a baking oven with the temperature of 60-80 ℃ for processing for 20-30 min, heating to 100-120 ℃, baking for 10-20 min, and then placing in a low-temperature environment with the temperature of 4-6 ℃ to cool to room temperature to obtain the finished seasoned walnut kernels, wherein the water content of the finished product is 3~5%.
2. The method of making a flavored walnut kernel product of claim 1, further comprising: and (3) putting the seasoned walnut kernels into an oven at the temperature of 60-80 ℃ for treatment for 20-30 min, wherein the treatment temperature is 60 ℃ and the treatment time is 30min.
3. A method of preparing a flavored walnut kernel product as claimed in claim 1 wherein: and (3) heating to 100-120 ℃, baking for 10-20 min, and then placing in a low-temperature environment of 4-6 ℃ to cool to room temperature to obtain the finished product of the seasoned walnut kernel, wherein the treatment temperature is 100 ℃, and the baking time is 10min.
4. A method of making a flavored walnut kernel product according to any one of claims 1 to 3 wherein: and cooling to room temperature in a low-temperature environment of 4-6 ℃, wherein the temperature is 4 ℃.
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| CN110810789A (en) * | 2019-12-18 | 2020-02-21 | 龚和祥 | Probiotic walnut kernel |
| CN112075609A (en) * | 2020-06-12 | 2020-12-15 | 安徽心中甜食品有限公司 | Peeling process of walnut kernels |
| CN111671070A (en) * | 2020-07-15 | 2020-09-18 | 杭州森宝食品有限公司 | Fried walnut kernels convenient to store and preparation method thereof |
| CN112244311A (en) * | 2020-10-23 | 2021-01-22 | 广东南兴天虹果仁制品有限公司 | High-pressure flushing device for peeling almond kernels, adjusting method and production process |
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