CN110584055A - 一种坚果混合发酵风味馅料及其加工方法 - Google Patents
一种坚果混合发酵风味馅料及其加工方法 Download PDFInfo
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- CN110584055A CN110584055A CN201910991045.2A CN201910991045A CN110584055A CN 110584055 A CN110584055 A CN 110584055A CN 201910991045 A CN201910991045 A CN 201910991045A CN 110584055 A CN110584055 A CN 110584055A
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种坚果混合发酵风味馅料,按重量百分比计,其由以下原料制成:坚果:50‑70%;植物油:5‑20%;糖:5‑10%;乳制品:3‑5%;酸度调节剂:0.1‑0.5%;增稠剂:0.5‑2%;食用盐:0.1‑0.6%;发酵菌种:0.01‑0.1%;果汁:0.1‑2%;水:其余量。所述馅料的制备步骤包括:a、称取坚果清洗干净并混合均匀后倒入真空灭菌釜中,在蒸汽条件下进行熟制;b、将糖煮沸后,加入植物油、乳制品、酸度调节剂、增稠剂、食用盐以及水,并搅拌混合均匀;c、将步骤b中搅拌混合得到的混合物加入到步骤a的真空灭菌釜中进行真空灭菌处理;以及d、向步骤c中经真空灭菌处理后的原料混合物中加入无菌果汁并搅拌均匀后加入发酵菌种,恒温发酵后即得所述坚果混合发酵风味馅料。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种坚果混合发酵风味馅料。此外,本发明还涉及一种该馅料的加工方法。
背景技术
坚果富含蛋白质、油脂、矿物质以及维生素,对人体生长发育、增强体质、预防疾病有极好的功效。然而,在我国,坚果的人均消费低于世界平均水平,其原因主要在于:当前多数坚果的价格较高且保存不易,容易氧化变味;此外,坚果食品多为油炸、烘炒食品,且食盐含量过高,大量使食用后不利于消化也不利于身体健康;再者,当前市场上的坚果大多带壳售卖,且有些坚果的去壳难度较大,并不便于食用。因此,如何在保证坚果营养性的前提下,提高其食用的便利性,是十分必要的。
发明内容
本发明的目的在于克服现有技术的不足,提供一种坚果混合发酵风味馅料,其可在不破坏坚果营养性的同时,还提高了人体对坚果营养的吸收及其食用的便利性。此外,本发明的另一目的在于提供一种所述坚果混合发酵风味馅料的加工方法。
为实现上述目的,本发明采用以下技术方案:
一种坚果混合发酵风味馅料,其由以下原料加工而成:坚果、植物油、糖、乳制品、酸度调节剂、增稠剂、食用盐、发酵菌种、果汁、以及水。
优选的是:所述原料的重量百分比组成为:坚果:50-70%;植物油:5-20%;糖:5-10%;乳制品:3-5%;酸度调节剂:0.1-0.5%;增稠剂:0.5-2%;食用盐:0.1-0.6%;发酵菌种:1-2%;果汁:0.1-2%;水:其余量。
优选的是:所述坚果为碧根果、夏威夷果、巴旦木、松子仁、香榧、榛子、核桃、山核桃、开心果、鲍鱼果、杏仁、腰果、葵花籽、花生、西瓜子、南瓜籽、蚕豆、青豆以及鹰嘴豆中的至少一种。
优选的是:所述植物油为花生油、葵花籽油、大豆油、菜籽油以及橄榄油中的至少一种;所述糖为白砂糖、海藻糖、葡萄糖、麦芽糖、果糖、乳糖、低聚麦芽糖、淀粉以及糊精中的至少一种。
优选的是:所述酸度调节剂可以是醋酸钠、柠檬酸钠、柠檬酸钾、乳酸钾、乳酸钠、柠檬酸、苹果酸、乳酸中的至少一种;所述增稠剂为羟丙基甲基纤维素、瓜尔豆胶、变性淀粉、卡拉胶、琼脂、刺槐豆胶以及黄原胶中的至少一种。
优选的是:所述发酵菌种是乳酸菌、保加利亚乳杆菌、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、植物乳杆菌、酵母菌、木霉以及根霉中的至少一种;所述果汁可为苹果汁、柠檬汁、葡萄汁、芒果汁以及橙汁中的至少一种。
本发明的另一目的,一种坚果混合发酵风味馅料的加工方法,其包括以下加工步骤:
a、将坚果混合均匀后倒入真空灭菌釜中,在蒸汽条件下进行熟制;
b、将糖煮沸后,加入植物油、乳制品、酸度调节剂、增稠剂、食用盐以及水,并搅拌混合均匀;
c、将步骤b中搅拌混合得到的混合物加入到步骤a的真空灭菌釜中进行真空灭菌处理;以及
d、步骤c中经真空灭菌处理后的原料混合物中加入无菌果汁搅拌均匀后加入发酵菌种,恒温发酵24-48小时后即得所述坚果混合发酵风味馅料。
优选的是:按重量百分比计,各原料的用量为:坚果:50-70%;植物油:5-20%;糖:5-10%;乳制品:3-5%;酸度调节剂:0.1-0.5%;增稠剂:0.5-2%;食用盐:0.1-0.6%;发酵菌种:1-2%;果汁:0.1-2%;水:其余量。
优选的是:步骤a的熟制处理中,温度为80-82℃,真空度为0.05MPa,时间为2-6小时。
优选的是:步骤c所述的真空灭菌处理中,温度为80-85℃、真空度为0.08MPa,处理时间为15-35分钟。
本发明的有益效果在于,相对于传统工艺中对坚果的烘烤、油炸等操作,本发明主要采用在将坚果熟制糊化后再进行发酵,使得其中的大分子物质转变为小分子物质,相对于常态的坚果进入消化系统后需要经过各种酸、酶才能将其打散消化,本发明的坚果经过熟化以及发酵后,减少了硬质食物打散的过程,并且所形成的小分子物质可直接进入吸收过程,从而较快的消化的进行,促进了营养吸收。此外,本发明的工艺不会破坏坚果中的不饱和脂肪、维生素等营养元素,并且,坚果通过菌种发酵后,其风味也相应地发生了变化。最后,将坚果加工成馅料后,还提高了其食用的便利性。
具体实施方式
下面结合具体实施例对本发明的具体实施方式做进一步说明。若无特别说明,本发明中所采用的各原料可通过市场购买得到。
根据本发明的一个方面,提供了一种坚果混合发酵风味馅料,按重量百分比计,其由以下原料制成:坚果:50-70%;植物油:5-20%;糖:5-10%;乳制品:3-5%;酸度调节剂:0.1-0.5%;增稠剂:0.5-2%;食用盐:0.1-0.6%;发酵菌种:0.01-0.1%;果汁:0.1-2%;水:其余量。
其中,所述的坚果可以是碧根果、夏威夷果、巴旦木、松子仁、香榧、榛子、核桃、山核桃、开心果、鲍鱼果、杏仁、腰果、葵花籽、花生、西瓜子以及南瓜籽中的至少一种;并且,所述坚果优选是碧根果、夏威夷果、巴旦木、松子仁、核桃以及杏仁中的至少一种。所述植物油为花生油、葵花籽油、大豆油、菜籽油以及橄榄油中的至少一种。所述糖可以是白砂糖、海藻糖、葡萄糖、麦芽糖、果糖、乳糖、低聚麦芽糖、淀粉以及糊精中的至少一种,以为馅料的发酵提供必要的养分,进一步地,所述糖优选白砂糖、果糖、低聚麦芽糖以及淀粉中的至少一种。所述乳制品可以是奶粉、干酪、炼乳以及牛奶中的至少一种;所述酸度调节剂可以是醋酸钠、柠檬酸钠、柠檬酸钾、乳酸钾、乳酸钠、柠檬酸、苹果酸、乳酸中的至少一种,且在本发明中进一步优选是柠檬酸钠、乳酸钠、柠檬酸以及苹果酸中的至少一种。所述增稠剂为羟丙基甲基纤维素钠、瓜尔豆胶、变性淀粉如羟丙基二淀粉磷酸酯、乙酰化二淀粉磷酸酯、酸处理淀粉、氧化淀粉等、卡拉胶、琼脂、刺槐豆胶以及黄原胶中的至少一种,且优选羟丙基二淀粉磷酸酯、卡拉胶、琼脂、刺槐豆胶种的至少一种,以赋予馅料一定的形态。特别地,本发明中所采用的发酵菌种可以是乳酸菌、保加利亚乳杆菌、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、植物乳杆菌、酵母菌、木霉以及根霉中的至少一种,且进一步优选是乳酸菌、保加利亚乳杆菌、嗜热链球菌以及酵母菌,如啤酒酵母菌中的至少一种。所述果汁可以是苹果汁、柠檬汁、葡萄汁、芒果汁以及橙汁中的至少一种,以为发酵菌种提供部分营养。
此外,本发明还提供了一种如上所述的坚果混合发酵风味馅料的加工方法,并包括以下制备步骤:
a、按如上所述重量百分比称取坚果清洗干净并混合均匀后倒入真空灭菌釜中,在蒸汽环绕下,于0.05MPa、80-82℃下熟制2-6小时使得坚果熟化;
b、将如上所述重量百分比的糖煮沸后,加入上述重量百分比的植物油、乳制品、酸度调节剂、增稠剂、食用盐以及水,并搅拌混合均匀;
c、将步骤b中搅拌混合得到的混合物加入到步骤a的真空灭菌釜中混合搅拌均匀后,于80-85℃、0.08MPa进行真空灭菌处理15-35分钟;
d、向步骤c中经真空灭菌处理后的原料混合物中加入无菌果汁并搅拌均匀后加入发酵菌种,并于23-42℃下恒温发酵24-48小时后灌装并密封包装后即得本发明所述的坚果混合发酵风味馅料。
本发明通过上述方法制得的坚果混合发酵风味馅料可适用于作为月饼、面包以及糕点等的食品馅料。
实施例1
一种坚果混合发酵风味馅料,按重量百分比计,其由以下原料加工而成:杏仁碎:11%、花生碎:15%、核桃碎:8%、松子仁:5%、开心果碎:5%、夏威夷果碎:10%、葵花籽仁:13%、白砂糖:4%、低聚麦芽糖:5%、食用葡萄糖:1%、奶粉:4%、花生油:8%、柠檬汁:0.6%、柠檬酸钠:0.3%、羟丙基甲基纤维素钠:0.35%、卡拉胶:0.545%、食用盐:0.2%、乳酸菌:0.03%、保加利亚杆菌:0.02%、纯净水:其余量。所述馅料的加工步骤包括:
a、按上述重量百分比称取坚果清洗干净并混合均匀后倒入真空灭菌釜中,在蒸汽环绕下,于0.05MPa、80℃下熟制4小时;
b、按上述重量百分比称取白砂糖、低聚麦芽糖以及食用葡萄糖并煮沸后,向其中加入上述重量的花生油、奶粉、柠檬酸钠、羧甲基纤维素钠、卡拉胶、食用盐以及水,并搅拌混合均匀;
c、将步骤b中搅拌混合得到的混合物加入到步骤a的真空灭菌釜中于0.08MPa、85℃下真空灭菌处理20min;
d、向步骤c的真空灭菌釜中加入无菌柠檬汁并搅拌均匀后,向釜中加入乳酸菌以及保加利亚杆菌,并于42℃下恒温发酵24小时后灌装并密封包装后即得所述坚果混合发酵柠檬风味馅料。
实施例2
一种坚果混合发酵风味馅料,按重量百分比计,其由以下重量的原料加工而成:巴旦木碎:12%、花生碎:15%、西瓜子碎:8%、松子仁:6%、南瓜子碎:5%、腰果碎:10%、葵花籽仁:13%、白砂糖:2%、海藻糖:3%、果糖:2.55%、干酪:2%、牛奶:3%、葵花籽油:3%、大豆油:5%、芒果汁:1.05%、醋酸钠:0.3%、琼脂:1.34%、刺槐豆胶:0.5%、食用盐:0.3%、乳酸菌:0.03%、干酪乳杆菌:0.05%、纯净水:其余量。
所述馅料的加工步骤包括:
a、按上述重量称取坚果清洗干净并混合均匀后倒入真空灭菌釜中,在蒸汽环绕下,于0.05MPa、82℃下熟制6小时;
b、按上述重量称取白砂糖、海藻糖以及果糖并煮沸后,向其中加入上述重量的葵花籽油、大豆油、干酪、牛奶、醋酸钠、琼脂、刺槐豆胶、食用盐以及水,并搅拌混合均匀;
c、将步骤b中搅拌混合得到的混合物加入到步骤a的真空灭菌釜中于0.08MPa、82℃下真空灭菌处理20min;
d、将步骤c中经真空灭菌处理后的物料经无菌管道转移到发酵罐中,并向发酵罐中加入无菌芒果汁搅拌均匀后,向罐中加入乳酸菌以及干酪乳杆菌,并于30℃恒温发酵30小时后灌装并密封包装后即得发酵混合坚果芝士风味馅料。
实施例3
一种坚果混合发酵风味馅料,按重量百分比计,其由以下原料加工而成:碧根果碎:14%、花生碎:19%、山核桃碎:5%、松子仁:1%、开心果碎:5%、夏威夷果碎:10%、葵花籽仁:3%、白砂糖:2%、低聚麦芽糖:2.5%、乳糖:1%、奶粉:4%、花生油:6%、菜籽油:5%、葡萄汁:0.45%、苹果汁:0.15%、柠檬酸钠:0.1%、柠檬酸钾:0.15%、羟丙基甲基纤维素钠:0.45%、羟丙基二淀粉磷酸酯:0.39%、食用盐:0.1%、乳酸菌:0.04%、啤酒酵母菌:0.005%、嗜热链球菌:0.015%、纯净水:其余量。所述馅料的加工过程与实施例1相类似,在此不再赘述。
实施例4
对本发明实施例1中制得的馅料进行蛋白质、脂肪等营养参数的测定,并与发酵前的馅料混合物以及现有市售的坚果馅料进行对比,其结果如表1所示。
表1坚果馅料营养参数对比结果
从表1的测试结果可看出,相对于未经发酵处理的坚果混合物以及现有市售的坚果馅料,通过本发明的加工方法制得的坚果馅料,其蛋白质含量明显提高,这是因为发酵过程中利用了原料组分中的碳水化合物,繁衍发酵,不光可为馅料提供了风味物质,还提高了配方体系的蛋白质含量。
将本发明的实施例1中制得的坚果馅料与现有市售的坚果馅料进行感官方面的对比,其结果如表2所示:
表2坚果馅料感官对比结果
项目 | 市售五仁月饼馅料 | 实施例1 |
气味 | 果仁馅料特有香味 | 纯纯的柠檬香味 |
口感 | 有坚果的颗粒感,需要嚼碎方可吞咽 | 细腻顺滑,容易吞咽 |
性状 | 半固体 | 半固体 |
组织 | 颗粒分布不均匀 | 状态均匀 |
从表2可看出,相对于传统的五仁等坚果馅料,本发明的坚果馅料,其口感更为细腻顺换,颗粒感小,更易于吞咽,而且,本发明的坚果馅料,由于在发酵过程中加入了果汁,使得馅料具有各种香味,大大丰富了传统馅料的品类。
本发明已通过优选的实施方式进行了详尽的说明。然而,通过对前文的研读,对各实施方式的变化和增加也是本领域的一般技术人员所显而易见的。申请人的意图是所有这些变化和增加落在了本发明权利要求的保护范围中。本文中使用的术语仅为对具体的实施例加以说明,其并非意在对本发明进行限制。除非另有定义,本文中使用的所有术语(包括技术术语和科学术语)均与本发明所属领域的一般技术人员的理解相同。任何对此产品进行的修饰与改良,在专利范围或范畴内同类或相近物质的替代与使用,均属于本发明专利保护范围。
Claims (10)
1.一种坚果混合发酵风味馅料,其特征在于:其由以下原料加工而成:坚果、植物油、糖、乳制品、酸度调节剂、增稠剂、食用盐、发酵菌种、果汁、以及水。
2.根据权利要求1所述的坚果混合发酵风味馅料,其特征在于:所述原料的用量百分比为:坚果:50-70%;植物油:5-20%;糖:5-10%;乳制品:3-5%;酸度调节剂:0.1-0.5%;增稠剂:0.5-2%;食用盐:0.1-0.6%;发酵菌种:0.01-0.1%;果汁:0.1-2%;水:其余量。
3.根据权利要求1或2所述的坚果混合发酵风味馅料,其特征在于:所述坚果为碧根果、夏威夷果、巴旦木、松子仁、香榧、榛子、核桃、山核桃、开心果、鲍鱼果、杏仁、腰果、葵花籽、花生、西瓜子、南瓜籽以及鹰嘴豆中的至少一种。
4.根据权利要求1或2所述的坚果混合发酵风味馅料,其特征在于:所述植物油为花生油、葵花籽油、大豆油、菜籽油以及橄榄油中的至少一种;所述糖为白砂糖、海藻糖、葡萄糖、麦芽糖、果糖、乳糖、低聚麦芽糖、淀粉以及糊精中的至少一种。
5.根据权利要求1或2所述的坚果混合发酵风味馅料,其特征在于:所述酸度调节剂可以是醋酸钠、柠檬酸钠、柠檬酸钾、乳酸钾、乳酸钠、柠檬酸、苹果酸、乳酸中的至少一种;所述增稠剂为羟丙基甲基纤维素钠、瓜尔豆胶、变性淀粉、卡拉胶、琼脂、刺槐豆胶以及黄原胶中的至少一种。
6.根据权利要求1或2所述的坚果混合发酵风味馅料,其特征在于:所述发酵菌种是乳酸菌、保加利亚乳杆菌、嗜热链球菌、乳双歧杆菌、干酪乳杆菌、植物乳杆菌、酵母菌、木霉以及根霉中的至少一种;所述果汁可为苹果汁、柠檬汁、葡萄汁、芒果汁以及橙汁中的至少一种。
7.一种坚果混合发酵风味馅料的加工方法,其特征在于:包括以下加工步骤:
a、将坚果混合均匀后倒入真空灭菌釜中,在蒸汽条件下进行熟制;
b、将糖煮沸后,加入植物油、乳制品、酸度调节剂、增稠剂、食用盐以及水,并搅拌混合均匀;
c、将步骤b中搅拌混合得到的混合物加入到步骤a的真空灭菌釜中进行真空灭菌处理;以及
d、步骤c中经真空灭菌处理后的原料混合物中加入无菌果汁搅拌均匀后加入发酵菌种,恒温发酵24-48小时后即得所述坚果混合发酵风味馅料。
8.根据权利要求7所述的加工方法,其特征在于:按重量百分比计,各原料的用量为:坚果:50-70%;植物油:5-20%;糖:5-10%;乳制品:3-5%;酸度调节剂:0.1-0.5%;增稠剂:0.5-2%;食用盐:0.1-0.6%;发酵菌种:0.01-0.1%;果汁:0.1-2%;水:其余量。
9.根据权利要求7或8所述的加工方法,其特征在于:步骤a的熟制处理中,温度为80-82℃,真空度为0.05MPa,时间为2-6小时。
10.根据权利要求7或8所述的加工方法,其特征在于:步骤c所述的真空灭菌处理中,温度为80-85℃、真空度为0.08MPa,处理时间为15-35分钟。
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