CN110250473A - A kind of baking method improving walnut mouthfeel - Google Patents
A kind of baking method improving walnut mouthfeel Download PDFInfo
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- CN110250473A CN110250473A CN201910533788.5A CN201910533788A CN110250473A CN 110250473 A CN110250473 A CN 110250473A CN 201910533788 A CN201910533788 A CN 201910533788A CN 110250473 A CN110250473 A CN 110250473A
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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Abstract
The invention discloses a kind of baking methods for improving walnut mouthfeel, and the present invention is the following steps are included: S1: hydrofuge baking, when hydrofuge, carry out hydrofuge under conditions of walnut material is set with 25 ~ 40 DEG C；S2: preliminary baking when just roasting, is tentatively toasted under conditions of the walnut material after the baking of S1 hydrofuge is directly placed in 35 ~ 50 DEG C；S3: mild fire drying, when carrying out mild fire drying, by the walnut drying materials 14-18h after S2 is tentatively toasted；S4: residual temperature heat dissipation radiates the walnut material after mild fire is dried under normal temperature conditions.By improving baking process, the purpose for improving walnut product mouthfeel is had reached.
Description
Technical field
The present invention relates to walnut manufacture fields, are a kind of baking methods that can be improved walnut mouthfeel specifically.
Background technique
Walnut, also known as English walnut.With almond, cashew nut, fibert and referred to as world-renowned " four big dry fruits ".Walnut kernel contains rich
Rich nutrient, every hectogram contain 15 ~ 20 grams of protein, and fat is more, 10 grams of carbohydrate, and containing calcium needed by human,
The various trace elements such as phosphorus, iron and the multivitamins such as minerals and carrotene, riboflavin.It is beneficial to human body.Be it is deep by
One of favorite nut based food of common people.
Walnut commodity require to be sold after baking mostly, or the processing carried out to it again forms walnut drink
Product or other types of merchandise.And it toasts and is affected to the mouthfeel of walnut itself, current baking process exists to walnut
Mouthfeel after baking all has negative impact mostly, if it is desired to adjust the mouthfeel of walnut, mostly need in addition to baking other than,
It also needs to increase other steps or addition portions additive, there is certain shadow to the nutritive value of walnut goods themselves in this way
It rings.
Summary of the invention
The purpose of the present invention is to provide a kind of baking methods for improving walnut mouthfeel have been reached by improving baking process
To the purpose for improving walnut product mouthfeel.
To solve the above-mentioned problems, the present invention uses following technological means:
A kind of baking method improving walnut mouthfeel, comprising the following steps:
S1: hydrofuge baking,
When hydrofuge, hydrofuge is carried out under conditions of walnut material is set with 25 ~ 40 DEG C；
S2: preliminary baking,
When just roasting, tentatively toasted under conditions of the walnut material after the baking of S1 hydrofuge is directly placed in 35 ~ 50 DEG C；
S3: mild fire drying,
When carrying out mild fire drying, by the walnut drying materials 14-18h after S2 is tentatively toasted；
S4: residual temperature heat dissipation,
Walnut material after mild fire is dried is radiated under normal temperature conditions.
Preferably, the temperature of hydrofuge baking is 30 ~ 35 DEG C, the time of hydrofuge baking is 12 ~ 15h.
Further, the temperature of hydrofuge baking is 34 ~ 36 DEG C, and the time of hydrofuge baking is 5 ~ 7h.
Further, the temperature tentatively toasted is 45-50 DEG C, and baking time is 10 ~ 12h.
Further, the temperature tentatively toasted is 37-40 DEG C, and baking time is 14 ~ 16h.
Further, the temperature of mild fire drying is 28 ~ 32 DEG C, and baking time is 14 ~ 16h.
Further, the temperature of mild fire drying is 47-50 DEG C, and the time is 15 ~ 18h.
Further, during entire residual temperature radiates, walnut material is covered with gunnysack.
Further, after hydrofuge, walnut material is judged before preliminary baking, brown stock is selected and carries out tentatively
Baking.
Further, after preliminary baking, walnut material is inspected by random samples before mild fire drying, examination at random standard is to knock core open
After peach material, internally dry no aqueous vapor.
The present invention is compared with common baking process, the invention has the following advantages: by improving walnut Roaster
Parameters in skill are started with from the water content of control different phase walnut material itself, then cooperate visually observation walnut
Coat color variation after being toasted is being toasted to adjust optimal baking process to effectively improve walnut
Mouthfeel afterwards, avoids the occurrence of after walnut is toasted, it is also necessary to add other operations and be adjusted optimization to walnut mouthfeel
Situation effectively reduces cost and makes walnut product more healthy.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
A kind of baking method improving walnut mouthfeel, comprising the following steps:
S1: hydrofuge baking,
When hydrofuge, hydrofuge is carried out under conditions of walnut material is placed in 30 ~ 35 DEG C, baking time is 12 ~ 15h；
S2: preliminary baking,
When just roasting, tentatively toasted, dried under conditions of the walnut material after the baking of S1 hydrofuge is directly placed in 45-50 DEG C
The roasting time is 10 ~ 12h；
S3: mild fire drying,
When carrying out mild fire drying, by walnut 14 ~ 16h of drying materials after S2 is tentatively toasted, the temperature tentatively toasted is
28~32℃；
S4: residual temperature heat dissipation,
Walnut material after mild fire is dried is radiated under normal temperature conditions, the temperature of walnut material is allowed to be gradually cooling to
18~25℃。
In the present embodiment, walnut material is toasted using hypo-hyperthermia-low temperature roasting mode, low temperature part
Hydrofuge baking uses 30 ~ 35 DEG C of 12 ~ 15h of baking, and high-temperature part is tentatively toasted using 45 ~ 50 DEG C of 10 ~ 12h of baking, and last is low
The drying of isothermal segment mild fire uses 28 ~ 32 DEG C again, and mild fire dries 14 ~ 16h, finally allows walnut material gradually cold under normal temperature conditions
But, prevent the high temperature of walnut material from changing, so that the mouthfeel of nuclear material is influenced, in the present embodiment, pass through control
The baking temperature of optimization, to allow the walnut after hypo-hyperthermia-low-temperature bake that can have good mouthfeel.
Embodiment 2
A kind of baking method improving walnut mouthfeel, comprising the following steps:
S1: hydrofuge baking,
When hydrofuge, hydrofuge is carried out under conditions of walnut material is placed in 34 ~ 36 DEG C, baking time is 5 ~ 7h；
S2: preliminary baking,
When just roasting, tentatively toasted, dried under conditions of the walnut material after the baking of S1 hydrofuge is directly placed in 37-40 DEG C
The roasting time is 14 ~ 16h；
S3: mild fire drying,
When carrying out mild fire drying, by walnut 15 ~ 18h of drying materials after S2 is tentatively toasted, the temperature tentatively toasted is
47-50℃；
S4: residual temperature heat dissipation,
Walnut material after mild fire is dried is radiated under normal temperature conditions, the temperature of walnut material is allowed to be gradually cooling to
18~25℃。
In the present embodiment, walnut material is toasted using low temperature-medium temperature-high temperature roasting mode, low temperature part
Using 34 ~ 36 DEG C of 5 ~ 7h of baking, compared to the hydrofuge baking in embodiment 1, the time of hydrofuge baking is greatly reduced, quickly into
Enter high-temperature baking part, the i.e. preliminary baking of high-temperature part uses 45 ~ 50 DEG C of 10 ~ 12h of baking, and last low temperature part, that is, mild fire dries
Dry to use 28 ~ 32 DEG C again, mild fire dries 14 ~ 16h, finally allows walnut material gradually to cool down under normal temperature conditions, prevents walnut object
The high temperature of material changes, to influence the mouthfeel of nuclear material.In the present embodiment to people, pass through the baking temperature of control optimization
Degree, to allow after low temperature-medium temperature-high temperature roasting mode, walnut can still have good mouthfeel.
Embodiment 3
A kind of baking method improving walnut mouthfeel, comprising the following steps:
S1: hydrofuge baking,
When hydrofuge, hydrofuge is carried out under conditions of walnut material is placed in 30 ~ 35 DEG C, baking time is 12 ~ 15h；
S2: preliminary baking,
When just roasting, tentatively toasted, dried under conditions of the walnut material after the baking of S1 hydrofuge is directly placed in 45-50 DEG C
The roasting time is 10 ~ 12h；
S3: mild fire drying,
When carrying out mild fire drying, by walnut 14 ~ 16h of drying materials after S2 is tentatively toasted, the temperature tentatively toasted is
28~32℃；
S4: residual temperature heat dissipation,
Walnut material after mild fire is dried is radiated under normal temperature conditions, the temperature of walnut material is allowed to be gradually cooling to
18 ~ 25 DEG C, and during the heat dissipation of entire residual temperature, walnut material is covered with gunnysack.
In the present embodiment, walnut material is toasted using hypo-hyperthermia-low temperature roasting mode, low temperature part
Hydrofuge baking uses 30 ~ 35 DEG C of 12 ~ 15h of baking, and high-temperature part is tentatively toasted using 45 ~ 50 DEG C of 10 ~ 12h of baking, and last is low
The drying of isothermal segment mild fire uses 28 ~ 32 DEG C again, and mild fire dries 14 ~ 16h, after completing mild fire drying, walnut material is finally allowed to exist
It is gradually cooled down under normal temperature condition, furthermore, it is desirable to which the surface of walnut material is covered under gunnysack, allows the temperature of walnut material can
It is more slow to reduce, and allow gunnysack that can play the role of good ventilation, prevent the high temperature of walnut material from changing, from
And the mouthfeel of nuclear material is influenced, while it is bored in confined space to prevent walnut material, to a large amount of steam occur, cause walnut material
The problem of humidity becomes larger appearance.Thus in the present embodiment, by the baking temperature of control optimization, to make hypo-hyperthermia-low
Walnut after temperature baking can have good mouthfeel.
Embodiment 4
A kind of baking method improving walnut mouthfeel, comprising the following steps:
S1: hydrofuge baking,
When hydrofuge, hydrofuge is carried out under conditions of walnut material is placed in 34 ~ 36 DEG C, baking time is 5 ~ 7h；
S2: preliminary baking,
When just roasting, tentatively toasted, dried under conditions of the walnut material after the baking of S1 hydrofuge is directly placed in 37-40 DEG C
The roasting time is 14 ~ 16h；
S3: mild fire drying,
When carrying out mild fire drying, by walnut 15 ~ 18h of drying materials after S2 is tentatively toasted, the temperature tentatively toasted is
47-50℃；
S4: residual temperature heat dissipation,
Walnut material after mild fire is dried is radiated under normal temperature conditions, the temperature of walnut material is allowed to be gradually cooling to
18 ~ 25 DEG C, and during the heat dissipation of entire residual temperature, walnut material is covered with gunnysack.
In the present embodiment, walnut material is toasted using low temperature-medium temperature-high temperature roasting mode, low temperature part
Using 34 ~ 36 DEG C of 5 ~ 7h of baking, compared to the hydrofuge baking in embodiment 1, the time of hydrofuge baking is greatly reduced, quickly into
Enter high-temperature baking part, the i.e. preliminary baking of high-temperature part uses 45 ~ 50 DEG C of 10 ~ 12h of baking, and last low temperature part, that is, mild fire dries
Dry to use 28 ~ 32 DEG C again, mild fire dries 14 ~ 16h, and walnut material is finally allowed gradually to cool down under normal temperature conditions, furthermore, it is desirable to will
The surface of walnut material is covered under gunnysack, the temperature of walnut material more can slowly be reduced, and allow gunnysack can
Play the role of good ventilation, prevents the high temperature of walnut material from changing, to influence the mouthfeel of nuclear material, while preventing core
Peach material is bored in confined space, thus the problem of a large amount of steam occur, walnut humidity of materials is caused to become larger appearance.Prevent walnut object
The high temperature of material changes, to influence the mouthfeel of nuclear material.In the present embodiment to people, pass through the baking temperature of control optimization
Degree, to allow after low temperature-medium temperature-high temperature roasting mode, walnut can still have good mouthfeel.
Embodiment 5
A kind of baking method improving walnut mouthfeel, comprising the following steps:
S1: hydrofuge baking,
When hydrofuge, hydrofuge is carried out under conditions of walnut material is placed in 30 ~ 35 DEG C, baking time is 12 ~ 15h；
S1-1 before preliminary baking, needs to judge walnut material after hydrofuge baking, to determine walnut by hydrofuge
After baking, optimal effects of demand can be reached, the standard of judgement is by selective examination walnut material, when the shell of walnut material is by dark brown
After color is changed into brown, reach optimal cured effect.
S2: preliminary baking,
When just roasting, tentatively toasted, dried under conditions of the walnut material after the baking of S1 hydrofuge is directly placed in 45-50 DEG C
The roasting time is 10 ~ 12h；
S3: mild fire drying,
When carrying out mild fire drying, by walnut 14 ~ 16h of drying materials after S2 is tentatively toasted, the temperature tentatively toasted is
28~32℃；
S4: residual temperature heat dissipation,
Walnut material after mild fire is dried is radiated under normal temperature conditions, the temperature of walnut material is allowed to be gradually cooling to
18 ~ 25 DEG C, and during the heat dissipation of entire residual temperature, walnut material is covered with gunnysack.
In the present embodiment, walnut material is toasted using hypo-hyperthermia-low temperature roasting mode, low temperature part
Hydrofuge baking uses 30 ~ 35 DEG C of 12 ~ 15h of baking, after hydrofuge baking, before preliminary baking, needs to judge walnut material,
To determine that walnut after hydrofuge toasts, can reach optimal effects of demand, the standard of judgement by selective examination walnut material, when
After the shell of walnut material is changed into brown by dark brown, reach optimal cured effect, at this time the water content of walnut be 50% ~
59%；High-temperature part is tentatively toasted using 45 ~ 50 DEG C of 10 ~ 12h of baking, and last low temperature portion single cent fire drying uses 28 ~ 32 again
DEG C, mild fire dries 14 ~ 16h, after completing mild fire drying, walnut material is finally allowed gradually to cool down under normal temperature conditions, also, need
The surface of walnut material is covered under gunnysack, the temperature of walnut material more can slowly be reduced, and allows gunnysack
It can play the role of good ventilation, prevent the high temperature of walnut material from changing, to influence the mouthfeel of nuclear material, while pre-
Anti- walnut material is bored in confined space, thus the problem of a large amount of steam occur, walnut humidity of materials is caused to become larger appearance.Thus
In the present embodiment, by control optimization baking temperature, and after hydrofuge toasts walnut material water content, to allow low
Walnut after temperature-high temperature-low temperature baking can have good mouthfeel.
Embodiment 6
A kind of baking method improving walnut mouthfeel, comprising the following steps:
S1: hydrofuge baking,
When hydrofuge, hydrofuge is carried out under conditions of walnut material is placed in 34 ~ 36 DEG C, baking time is 5 ~ 7h；
S1-1: after hydrofuge baking, before preliminary baking, needing to judge walnut material, to determine walnut by hydrofuge
After baking, optimal effects of demand can be reached, the standard of judgement is by selective examination walnut material, when the shell of walnut material is by dark brown
After color is changed into brown, reach optimal cured effect；
S2: preliminary baking,
When just roasting, tentatively toasted, dried under conditions of the walnut material after the baking of S1 hydrofuge is directly placed in 37-40 DEG C
The roasting time is 14 ~ 16h；
S3: mild fire drying,
When carrying out mild fire drying, by walnut 15 ~ 18h of drying materials after S2 is tentatively toasted, the temperature tentatively toasted is
47-50℃；
S4: residual temperature heat dissipation,
Walnut material after mild fire is dried is radiated under normal temperature conditions, the temperature of walnut material is allowed to be gradually cooling to
18 ~ 25 DEG C, and during the heat dissipation of entire residual temperature, walnut material is covered with gunnysack.
In the present embodiment, walnut material is toasted using low temperature-medium temperature-high temperature roasting mode, low temperature part
Using 34 ~ 36 DEG C of 5 ~ 7h of baking, compared to the hydrofuge baking in embodiment 1, the time of hydrofuge baking is greatly reduced, quickly into
Enter high-temperature baking part, after hydrofuge baking, before preliminary baking, needs to judge walnut material, to determine that walnut is passing through
After crossing hydrofuge baking, optimal effects of demand can be reached, the standard of judgement is by selective examination walnut material, when the shell of walnut material
After being changed into brown by dark brown, reach optimal cured effect, the water content of walnut is 50% ~ 59% at this time, and high-temperature part is
Preliminary baking uses 45 ~ 50 DEG C of 10 ~ 12h of baking, and last low temperature part, that is, mild fire drying uses 28 ~ 32 DEG C again, mild fire drying
14 ~ 16h finally allows walnut material gradually to cool down under normal temperature conditions, furthermore, it is desirable to which the surface of walnut material is covered on gunnysack
Under, the temperature of walnut material more can slowly be reduced, and allow gunnysack that can play the role of good ventilation, prevents core
The high temperature of peach material changes, so that the mouthfeel of nuclear material is influenced, while it is bored in confined space to prevent walnut material, to go out
Now a large amount of steam, the problem of causing walnut humidity of materials to become larger appearance.Prevent the high temperature of walnut material from changing, to influence
The mouthfeel of nuclear material.In the present embodiment to people, pass through the baking temperature of control optimization, and the walnut after hydrofuge toasts
The water content of material, to allow after low temperature-medium temperature-high temperature roasting mode, walnut can still have good mouthfeel.
Embodiment 7
A kind of baking method improving walnut mouthfeel, comprising the following steps:
S1: hydrofuge baking,
When hydrofuge, hydrofuge is carried out under conditions of walnut material is placed in 30 ~ 35 DEG C, baking time is 12 ~ 15h；
S1-1 before preliminary baking, needs to judge walnut material after hydrofuge baking, to determine walnut by hydrofuge
After baking, optimal effects of demand can be reached, the standard of judgement is by selective examination walnut material, when the shell of walnut material is by dark brown
After color is changed into brown, reach optimal cured effect.
S2: preliminary baking,
When just roasting, tentatively toasted, dried under conditions of the walnut material after the baking of S1 hydrofuge is directly placed in 45-50 DEG C
The roasting time is 10 ~ 12h；
S2-1: after preliminary baking, inspecting walnut material by random samples before mild fire drying, after examination at random standard is knocks walnut material open,
Its internally dry no aqueous vapor.
S3: mild fire drying,
When carrying out mild fire drying, by walnut 14 ~ 16h of drying materials after S2 is tentatively toasted, the temperature tentatively toasted is
28~32℃；
S4: residual temperature heat dissipation,
Walnut material after mild fire is dried is radiated under normal temperature conditions, the temperature of walnut material is allowed to be gradually cooling to
18 ~ 25 DEG C, and during the heat dissipation of entire residual temperature, walnut material is covered with gunnysack.
In the present embodiment, walnut material is toasted using hypo-hyperthermia-low temperature roasting mode, low temperature part
Hydrofuge baking uses 30 ~ 35 DEG C of 12 ~ 15h of baking, after hydrofuge baking, before preliminary baking, needs to judge walnut material,
To determine that walnut after hydrofuge toasts, can reach optimal effects of demand, the standard of judgement by selective examination walnut material, when
After the shell of walnut material is changed into brown by dark brown, reach optimal cured effect, at this time the water content of walnut be 50% ~
59%；High-temperature part is tentatively toasted using 45 ~ 50 DEG C of 10 ~ 12h of baking, meanwhile, after preliminary baking, to walnut before mild fire drying
Material is inspected by random samples, and examination at random standard is internally dry no aqueous vapor after knocking walnut material open, at this point, walnut kernel fixation seventy percent
It is dry, but current walnut kernel still is able to de- benevolence clothing, the water content of walnut is 30% ~ 35% at this time.Last low temperature portion single cent
Fire drying uses 28 ~ 32 DEG C again, and mild fire dries 14 ~ 16h, after completing mild fire drying, finally allows walnut material in normal temperature condition
Under gradually cool down, furthermore, it is desirable to which the surface of walnut material is covered under gunnysack, allow the temperature of walnut material can be more slow
Reduction, and allow gunnysack that can play the role of good ventilation, prevent the high temperature of walnut material from changing, to influence core
The mouthfeel of material, while it is bored in confined space to prevent walnut material, to a large amount of steam occur, walnut humidity of materials is caused to become larger
The problem of occur.To which in the present embodiment, by the baking temperature of control optimization, walnut material contains after hydrofuge toasts
Water, and after tentatively toasting walnut material water content, to allow the walnut after hypo-hyperthermia-low-temperature bake can
Has good mouthfeel.
Embodiment 8
A kind of baking method improving walnut mouthfeel, comprising the following steps:
S1: hydrofuge baking,
When hydrofuge, hydrofuge is carried out under conditions of walnut material is placed in 34 ~ 36 DEG C, baking time is 5 ~ 7h；
S1-1: after hydrofuge baking, before preliminary baking, needing to judge walnut material, to determine walnut by hydrofuge
After baking, optimal effects of demand can be reached, the standard of judgement is by selective examination walnut material, when the shell of walnut material is by dark brown
After color is changed into brown, reach optimal cured effect；
S2: preliminary baking,
When just roasting, tentatively toasted, dried under conditions of the walnut material after the baking of S1 hydrofuge is directly placed in 37-40 DEG C
The roasting time is 14 ~ 16h；
S2-1: after preliminary baking, inspecting walnut material by random samples before mild fire drying, after examination at random standard is knocks walnut material open,
Its internally dry no aqueous vapor；
S3: mild fire drying,
When carrying out mild fire drying, by walnut 15 ~ 18h of drying materials after S2 is tentatively toasted, the temperature tentatively toasted is
47-50℃；
S4: residual temperature heat dissipation,
Walnut material after mild fire is dried is radiated under normal temperature conditions, the temperature of walnut material is allowed to be gradually cooling to
18 ~ 25 DEG C, and during the heat dissipation of entire residual temperature, walnut material is covered with gunnysack.
In the present embodiment, walnut material is toasted using low temperature-medium temperature-high temperature roasting mode, low temperature part
Using 34 ~ 36 DEG C of 5 ~ 7h of baking, compared to the hydrofuge baking in embodiment 1, the time of hydrofuge baking is greatly reduced, quickly into
Enter high-temperature baking part, after hydrofuge baking, before preliminary baking, needs to judge walnut material, to determine that walnut is passing through
After crossing hydrofuge baking, optimal effects of demand can be reached, the standard of judgement is by selective examination walnut material, when the shell of walnut material
After being changed into brown by dark brown, reach optimal cured effect, the water content of walnut is 50% ~ 59% at this time, and high-temperature part is
Preliminary baking uses 45 ~ 50 DEG C of 10 ~ 12h of baking, meanwhile, after preliminary baking, walnut material is taken out before mild fire drying
It tests, examination at random standard is internally dry no aqueous vapor after knocking walnut material open, at this point, fixation seventy percent is dry for walnut kernel, but at present
Walnut kernel still be able to de- benevolence clothing, the water content of walnut is 30% ~ 35% at this time, and last low temperature part, that is, mild fire drying is adopted again
With 28 ~ 32 DEG C, mild fire dries 14 ~ 16h, finally allows walnut material gradually to cool down under normal temperature conditions, furthermore, it is desirable to by walnut object
The surface of material is covered under gunnysack, the temperature of walnut material more can slowly be reduced, and it is good that gunnysack can be played
Good ventilation effect, prevents the high temperature of walnut material from changing, to influence the mouthfeel of nuclear material, while preventing walnut material
It is bored in confined space, thus the problem of a large amount of steam occur, walnut humidity of materials is caused to become larger appearance.Prevent the temperature of walnut material
Acute variation is spent, to influence the mouthfeel of nuclear material.To in the present embodiment, by the baking temperature of control optimization, pass through
Hydrofuge baking after walnut material water content, and after tentatively toasting walnut material water content, to allow by low temperature-
After medium temperature-high temperature roasting mode, walnut can still have good mouthfeel.
By using baking method disclosed by the invention, it can allow walnut that can not only adapt to hypo-hyperthermia-low temperature,
It can adapt to low temperature-medium temperature-high temperature, allow walnut that can guarantee good mouthfeel under two kinds of roasting modes.
By using baking method disclosed by the invention, it can allow walnut that can not only adapt to hypo-hyperthermia-low temperature,
It can adapt to low temperature-medium temperature-high temperature, allow walnut that can guarantee good mouthfeel under two kinds of roasting modes.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will fall in this Shen
It please be within disclosed scope and spirit.It more specifically, within the scope of the present disclosure and claims, can be to master
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.In addition to what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also be will be apparent.
Claims (10)
1. a kind of baking method for improving walnut mouthfeel, it is characterised in that: the following steps are included:
S1: hydrofuge baking,
When hydrofuge, hydrofuge is carried out under conditions of walnut material is placed in 25 ~ 40 DEG C；
S2: preliminary baking,
When just roasting, tentatively toasted under conditions of the walnut material after the baking of S1 hydrofuge is directly placed in 35 ~ 50 DEG C；
S3: mild fire drying,
When carrying out mild fire drying, by 14 ~ 18h of walnut drying materials after S2 is tentatively toasted；
S4: residual temperature heat dissipation,
Walnut material after mild fire is dried is radiated under normal temperature conditions.
2. a kind of baking method for improving walnut mouthfeel according to claim 1, it is characterised in that: the temperature of hydrofuge baking
It is 30 ~ 35 DEG C, the time of hydrofuge baking is 12 ~ 15h.
3. a kind of baking method for improving walnut mouthfeel according to claim 1, it is characterised in that: the temperature of hydrofuge baking
It is 34 ~ 36 DEG C, the time of hydrofuge baking is 5 ~ 7h.
4. a kind of baking method for improving walnut mouthfeel according to claim 1, it is characterised in that: the temperature tentatively toasted
It is 45-50 DEG C, baking time is 10 ~ 12h.
5. a kind of baking method for improving walnut mouthfeel according to claim 1, it is characterised in that: the temperature tentatively toasted
It is 37-40 DEG C, baking time is 14 ~ 16h.
6. a kind of baking method for improving walnut mouthfeel according to claim 1, it is characterised in that: the temperature of mild fire drying
It is 28 ~ 32 DEG C, baking time is 14 ~ 16h.
7. a kind of baking method for improving walnut mouthfeel according to claim 1, it is characterised in that: the temperature of mild fire drying
It is 47-50 DEG C, the time is 15 ~ 18h.
8. a kind of baking method for improving walnut mouthfeel according to claim 1, it is characterised in that: radiate in entire residual temperature
During, walnut material is covered with gunnysack.
9. a kind of baking method for improving walnut mouthfeel as claimed in any of claims 1 to 8, it is characterised in that:
After hydrofuge baking, walnut material is judged before preliminary baking, brown stock is selected and is tentatively toasted.
10. a kind of baking method for improving walnut mouthfeel as claimed in any of claims 1 to 8, it is characterised in that:
After preliminary baking, walnut material is inspected by random samples before mild fire drying, it is internally dry after examination at random standard is knocks walnut material open
Without aqueous vapor.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910533788.5A CN110250473A (en) | 2019-06-19 | 2019-06-19 | A kind of baking method improving walnut mouthfeel |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110147A (en) * | 2013-02-05 | 2013-05-22 | 陕西师范大学 | Method for drying walnuts with hot air based on parabolic temperature rise method |
| CN104146052A (en) * | 2014-08-28 | 2014-11-19 | 鲁绍荣 | Drying method for Zhougou fruit walnuts |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110147A (en) * | 2013-02-05 | 2013-05-22 | 陕西师范大学 | Method for drying walnuts with hot air based on parabolic temperature rise method |
| CN104146052A (en) * | 2014-08-28 | 2014-11-19 | 鲁绍荣 | Drying method for Zhougou fruit walnuts |
Non-Patent Citations (2)
| Title |
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| 佚名: "核桃热风干燥操作规程", 《农业工程技术》 * |
| 董诗凡，等: "‘细香’核桃烘烤过程中核果水分散失规律的初步研究", 《中国农学通报》 * |
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