CN110810787A - Instant wisteria fruit kernels - Google Patents
Instant wisteria fruit kernels Download PDFInfo
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- CN110810787A CN110810787A CN201911211705.7A CN201911211705A CN110810787A CN 110810787 A CN110810787 A CN 110810787A CN 201911211705 A CN201911211705 A CN 201911211705A CN 110810787 A CN110810787 A CN 110810787A
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses an instant Meiteng nutlet which is prepared by taking natural Meiteng nutlet as a raw material, carrying out de-astringency treatment on Meiteng nutlet by adopting an alcohol-soluble and ultrahigh pressure cold treatment technology to obtain Meiteng nutlet without astringent taste, and then adding white granulated sugar, salt, high fructose corn syrup, edible natural spice and the like. The invention has the advantages of simple process, convenient operation, energy saving, environmental protection and the like; the processed instant wisteria seed retains as many nutrient substances as possible, has high edible value and rich taste levels, is suitable for all ages, and provides more and better choices for consumers; the invention not only solves the technical problem of low-temperature deastringency of the plukenetia volubilis linneo kernel, avoids the loss of nutrition and economic value of the plukenetia volubilis linneo kernel caused by high-temperature deastringency, but also provides a brand-new thought for enriching the variety of plukenetia volubilis linneo kernel foods and improving the comprehensive production benefit of the plukenetia volubilis linneo kernel, and has wide market prospect.
Description
Technical Field
The invention belongs to the field of food engineering, relates to nuts and a preparation method thereof, and particularly relates to instant wisteria seeds and a preparation method thereof.
Background
The plukenetia volubilis linneo (Plukenetia volubilis linneo) is a famous plukenetia volubilis which belongs to perennial woody liana oil plants of plukenetia in Euphorbiaceae, grows in tropical rainforest in mountain areas of south America Andes at an altitude of 200-1000 m, has been eaten by local native people for thousands of years in areas such as Peru, Ergudol and the like, and becomes a national treasure natural edible plant in the areas. Puer is introduced to Puer, Xishuangbanna and Red river, etc. in Yunnan province in 2008. The plukenetia volubilis linneo kernel is a kernel obtained after the plukenetia volubilis linneo is peeled, the mass fraction of crude fat of the plukenetia volubilis linneo kernel is 45.25%, the mass fraction of crude protein is as high as 30.12%, the mass fraction of dietary fiber is 20%, the unsaturated fatty acid content in oil is 93%, the plukenetia volubilis linneo protein contains 17 amino acids and 7 essential amino acids, and the mass fraction of vitamin E is 190mg/100g, so that the plukenetia volubilis linneo kernel is a novel edible kernel with high protein, high unsaturated fatty acid and balanced nutritional ingredients.
Although the plukenetia volubilis linneo kernel is a food raw material with high vegetable protein and rich high-quality fatty acid, acerbity substances such as polyphenol, tannin and the like in the plukenetia volubilis linneo kernel seriously affect the taste and flavor of the plukenetia volubilis linneo kernel product, so that the plukenetia volubilis linneo kernel can not be directly eaten like common nuts, and further development and utilization of the plukenetia volubilis linneo kernel in the aspect of eating are also affected, and the problem of acerbity removal of the plukenetia volubilis linneo kernel becomes. After relevant data at home and abroad are consulted, the research on acerbity removal of the plukenetia volubilis is less. The patent of the applicant, which previously filed for the plukenetia volubilis linneo energy bar (publication number CN 105284987B), utilizes a double-screw extrusion puffing auxiliary biological enzymolysis technology to perform astringency removal treatment; the sword jade Dan discloses a process method for removing the astringent taste of the kernel and the oil meal of the plukenetia volubilis linneo (publication No. CN 103923739A), which is to carry out deastringency treatment on plukenetia volubilis linneo by a baking and heating mode. Both the twin-screw extrusion and puffing technology and the baking and heating technology belong to the high-temperature treatment technology of food, the common astringent fruit kernels or fruits are still subjected to deastringency by using the traditional high-humidity treatment technologies such as poaching, extrusion and the like, and the modes are used for the plukenetia volubilis linneo kernel to greatly destroy the nutritional ingredients such as protein, fatty acid and the like in the plukenetia volubilis linneo kernel, so that the content of the protein and the fatty acid is greatly reduced, and the nutritional and economic values of the plukenetia volubilis.
The ultrahigh pressure technology refers to non-thermal processing technology with the pressure exceeding 100 Mpa. Under the condition of ultrahigh pressure, the content of astringent substances can be reduced or even eliminated by changing non-shared bonds such as hydrogen bond, hydrophobic bond, and ionic bond in the three-dimensional structure of the biological polymer, denaturing protein, changing the structure of polyphenol substances, inactivating enzyme, etc. At present, the ultrahigh pressure technology is gradually applied to the field of food processing, such as sterilization, natural plant component extraction and the like, and has the advantages of short extraction time, high extraction yield, low energy consumption and the like. The planting and development time of the plukenetia volubilis linneo introduced into China is short, few researches are conducted at home and abroad, many aspects are blank, and an ideal astringency removing process is lacked aiming at the astringent substances of the plukenetia volubilis linneo kernel, so that the further development and utilization of the natural plukenetia volubilis linneo kernel are influenced.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects and provide the instant mei teng nutlet which is rich in nutrition, crisp, sweet, crisp and can be directly eaten.
In order to solve the technical problems, the instant mei teng nutlet is prepared by using natural mei teng nutlet as a raw material, performing de-astringency treatment by using alcohol-soluble combined ultrahigh pressure technology, and adding auxiliary materials for blending, and the preparation method of the instant mei teng nutlet comprises the following steps:
(1) carrying out raw material treatment, namely, shelling and sorting the seeds of the plukenetia volubilis linneo to obtain plukenetia volubilis linneo nuts;
(2) alcohol dissolving treatment
a. Preparing an ethanol solution: preparing an edible ethanol solution with the mass concentration of 95% and purified water according to the volume ratio of 30-60: 1 to obtain an ethanol solution;
b. the weight ratio of the mei teng nutlet to the ethanol solution is 1: mixing 10-20 mass ratio, and soaking for 5-20 min;
(3) carrying out ultrahigh pressure decoloring treatment, namely putting the ethanol solution obtained in the step (2) and the soaked mixture of the plukenetia volubilis kernels into an ultrahigh pressure machine, adjusting the pressure to be more than or equal to 600Mpa and the frequency to be 30-50 Hz, and carrying out decoloring treatment for 2-10 min;
(4) drying at low temperature, drying the mei teng nuts subjected to the ultrahigh pressure treatment in the step (3) at 40-60 ℃ for 60-120 min;
(5) cooling the cooled and low-temperature dried Meiteng nutlet at the temperature of 2-10 ℃ for 20-60 min to obtain a Meiteng nutlet without astringent taste;
(6) blending
Uniformly mixing and blending 60-80 parts of the acerbity-free Meiteng nutlet with 2-8 parts of white granulated sugar, 5-15 parts of high fructose corn syrup, 2-5 parts of salt, 2-5 parts of maltitol and 5-10 parts of edible natural spice to obtain a semi-finished Meiteng nutlet; the components are in parts by weight;
(7) hanging, drying, sterilizing and packaging
And (3) hanging, drying, sterilizing and packaging the semi-finished product of the plukenetia volubilis linneo kernel according to a food processing technology to obtain the finished product of the instant plukenetia volubilis linneo kernel.
Further, the pressure of the ultrahigh-pressure decoloring treatment is 600-750 MPa.
Further, the edible natural spice is one or any combination of two or more of pepper powder, star anise powder, fennel powder, cinnamon powder, tangerine peel powder, cumin powder, chili powder or tomato powder.
Firstly, soaking the fruit kernels of the mei teng in an ethanol solution, wherein on one hand, astringent substances such as polyphenol, tannin, alkaloid and the like in the fruit kernels of the mei teng can be effectively dissolved out, and on the other hand, the ethanol solution is used as a transmission medium substance of high-pressure energy, so that the astringent components can be conveniently changed, eliminated and dissolved out in texture; soaking for a certain time, placing the soaking solution (containing nut) into an ultrahigh pressure unit, performing high pressure deastringency treatment on the mandril-shaped kernels by using an ultrahigh pressure technology, and removing the astringency under a proper high pressure condition. By adopting the ultrahigh pressure technology, the energy consumption is greatly reduced (compared with the conventional high-temperature deastringency technology, the energy consumption can be reduced by 80%). The ultrahigh pressure instantly and uniformly penetrates all parts of the food without depending on the size and shape of the food and the size, shape and components of the package, can better maintain the original color, aroma, taste, function and nutritional components of the food, and has unique protection effect on the nutritional value of the food. The Meiteng nutlet after the ultrahigh pressure treatment is dried at low temperature and cooled to obtain the Meiteng nutlet without astringent taste, the Meiteng nutlet can be directly eaten like common nuts, additives such as white granulated sugar, salt, high fructose corn syrup and edible natural spices are added, and the instant Meiteng nutlet with high nutritional value, rich taste level and suitable flavor for both the old and the young is prepared by blending, hanging, drying, packaging and sterilizing.
The invention has the following advantages:
the method starts from the low-temperature cold treatment, the acerbity removing treatment is carried out on the wisteria seeds with high protein and high polyunsaturated fatty acid, so that the wisteria seeds serving as the basic raw material keep as much nutrient substances as possible to ensure the edible value of food, and the processed instant wisteria seeds are rich in taste level and suitable for people of all ages; the method has the advantages of simple process, convenient operation, energy conservation and environmental protection, and is suitable for industrial production. The invention not only solves the technical problem of low-temperature deastringency of the plukenetia volubilis linneo kernel, avoids the loss of nutrition and economic value of the plukenetia volubilis linneo kernel caused by high-temperature deastringency, but also provides a brand-new thought for enriching the variety of plukenetia volubilis linneo kernel foods and improving the comprehensive production benefit of the plukenetia volubilis linneo kernel, and has wide market prospect.
Drawings
FIG. 1 is a diagram of sensory evaluation of astringent taste of embelia mandshurica fruit under different pressures;
FIG. 2 is a schematic diagram showing the comparison between the ultra-high pressure deastringent method and the conventional high temperature deastringent method and the loss of protein content in the mayonnaise kernels without deastringent treatment;
fig. 3 is a schematic diagram showing the comparison of the fat content loss of the plukenetia volubilis linneo kernel without deastringency treatment by the ultrahigh-pressure deastringency method and the conventional high-temperature deastringency method.
Detailed Description
The present invention will be described in further detail with reference to examples.
The instant meiteng nutlet is prepared by using natural meiteng nutlet as a raw material, performing deastringency treatment by adopting an alcohol-soluble and ultrahigh pressure technology, and adding auxiliary materials for blending, and the preparation method of the instant meiteng nutlet comprises the following steps:
(1) carrying out raw material treatment, namely, shelling and sorting the seeds of the plukenetia volubilis linneo to obtain plukenetia volubilis linneo nuts;
(2) alcohol dissolving treatment
a. Preparing an ethanol solution: preparing an edible ethanol solution with the mass concentration of 95% and purified water according to the volume ratio of 30-60: 1 to obtain an ethanol solution;
b. the weight ratio of the mei teng nutlet to the ethanol solution is 1: mixing 10-20 mass ratio, and soaking for 5-20 min;
(3) carrying out ultrahigh pressure decoloring treatment, namely putting the ethanol solution obtained in the step (2) and the soaked mixture of the plukenetia volubilis kernels into an ultrahigh pressure machine, adjusting the pressure to be more than or equal to 600Mpa and the frequency to be 30-50 Hz, and carrying out decoloring treatment for 2-10 min;
(4) drying at low temperature, drying the mei teng nuts subjected to the ultrahigh pressure treatment in the step (3) at 40-60 ℃ for 60-120 min;
(5) cooling the cooled and low-temperature dried Meiteng nutlet at the temperature of 2-10 ℃ for 20-60 min to obtain a Meiteng nutlet without astringent taste;
(6) blending
Uniformly mixing and blending 60-80 parts of the acerbity-free Meiteng nutlet with 2-8 parts of white granulated sugar, 5-15 parts of high fructose corn syrup, 2-5 parts of salt, 2-5 parts of maltitol and 5-10 parts of edible natural spice to obtain a semi-finished Meiteng nutlet; the components are in parts by weight;
(7) hanging, drying, sterilizing and packaging
And (3) hanging, drying, sterilizing and packaging the semi-finished product of the plukenetia volubilis linneo kernel according to a food processing technology to obtain the finished product of the instant plukenetia volubilis linneo kernel.
Further, the pressure of the ultrahigh-pressure decoloring treatment is 600-750 MPa.
Further, the edible natural spice is one or any combination of two or more of pepper powder, star anise powder, fennel powder, cinnamon powder, tangerine peel powder, cumin powder, chili powder or tomato powder.
The first embodiment is as follows:
(1) selecting clean and mildew-free mei teng fruit seeds, and carrying out shelling and sorting treatment to obtain mei teng nutlets;
(2) alcohol-soluble soaking treatment:
a. ethanol solution preparation (v/v): food grade ethanol solution (concentration 95%): purified water =40: 1;
b. the ratio of the mei teng nutlet to the ethanol solution is (m/m) 1: 15, mixing and soaking for 20 min;
(3) ultrahigh pressure decoloring treatment: putting the ethanol solution and the soaked mixture of the mei teng nutlet into an ultrahigh pressure machine, setting the pressure of the ultrahigh pressure machine at 600Mpa and the frequency of the ultrahigh pressure machine at 50Hz, and setting the pressing time for 6 min; because the pressure of the ultrahigh-pressure equipment is uniformly applied to an object, the adding amount of the soaking mixture of the ethanol solution and the beautiful rattan nuts is determined only according to the maximum limit of the equipment;
(4) and (3) low-temperature drying: drying the plukenetia volubilis nuts subjected to ultrahigh pressure treatment at 40 ℃ for 120 min;
(5) and (3) cooling: cooling at 8 deg.C for 60min to obtain the final product.
(6) Blending
Mixing and blending the following components in parts by weight: 70 parts of non-astringent Meiteng nutlet, 2 parts of white granulated sugar, 5 parts of high fructose corn syrup, 2 parts of salt, 2 parts of maltitol and 5 parts of cumin powder, and fully and uniformly mixing to obtain a semi-finished Meiteng nutlet;
(7) hanging materials: feeding frequency of the material hanging machine is 300kg/h, temperature of the heat preservation tank is 40 ℃, material hanging speed of the heat preservation tank is 30r/min, and material hanging is carried out on the semi-finished product of the mandril nuts for 2 min;
(8) and (3) low-temperature drying: drying at 40 deg.C for 60 min;
(9) ultra-high pressure sterilization: setting the high-pressure machine set for sterilization for 2min, wherein the ultrahigh pressure is 400Mpa, the frequency of the high-pressure machine is 10 Hz;
(10) and (4) aseptic packaging: the cleanliness of a workshop is 10 ten thousand grade, the indoor temperature is 20 ℃, the indoor humidity is 45 percent, and the packaging speed is 120 bags (bottles)/min, so that a finished product, namely the instant Mexican nuts are obtained; the Mei Teng nut kernel is full in shape, bright in color, rich in cumin flavor, clear in taste, crisp in texture and balanced in nutrition, and is a healthy nut suitable for people of all ages.
Example two: the pressure of the ultrahigh-pressure decoloring treatment is 200 Mpa, and the other parameters and steps are the same as those of the first embodiment.
Example three: the pressure of the ultrahigh-pressure decoloring treatment is 400Mpa, and the other parameters and steps are the same as those of the first embodiment.
Example four: the pressure of the ultrahigh-pressure decoloring treatment is 800 Mpa, and the other parameters and steps are the same as those of the first embodiment.
In the above examples, the beauty-rattan fruit kernels are decolorized under different pressures, and the sensory evaluation results of the astringency of the beauty-rattan fruit kernels after the decolorization are compared, and the results are shown in the attached figure 1. As can be seen from fig. 1, with the continuous increase of pressure, astringent substances in the mei teng nutlet are gradually reduced, the mouthfeel is continuously improved, and when the pressure is increased to 600Mpa, the astringent taste of the mei teng nutlet is reduced to the lowest, so that the mei teng nutlet can be accepted to be directly eaten; as the pressure continues to rise, the astringent taste of the maytenus nut has no longer changed significantly. The de-astringency pressure of 600-750MPa is most suitable for comprehensive consideration of factors such as cost saving and the like.
Comparing the protein content and the fatty acid content of the plukenetia volubilis kernel subjected to deastringency treatment by the method in the embodiment I and the plukenetia volubilis kernel subjected to deastringency treatment by a high-temperature deastringency method in the prior art, the result is shown in the attached figures 2 and 3. The method comprises the following steps of performing astringency removal treatment on the same batch of plukenetia volubilis linneo kernel by using a high-temperature astringency removal method (the temperature is 200 ℃, the baking time is 15 min) and an ultrahigh-pressure astringency removal method (the ultrahigh pressure is 600Mpa, the frequency is 50Hz, and the time is 6 min), wherein test results show that (see attached figures 2-3) compared with natural plukenetia volubilis linneo kernels which are not subjected to astringency removal treatment, the loss of protein content of the plukenetia volubilis linneo kernel after high-temperature astringency removal is 34.6%, and the loss of protein content of the plukenetia volubilis linneo kernel after ultrahigh-; the loss of fatty acid content of the millettia speciosa nut after high-temperature deastringency is 51.1%, and the loss of fatty acid content of the millettia speciosa nut after ultrahigh-pressure deastringency treatment is 0.2% in the first embodiment, so that almost no loss exists. Therefore, the ultrahigh pressure deastringency treatment technology is obviously superior to the high temperature deastringency technology in the aspect of preserving the nutritive value of the plukenetia volubilis linneo.
The above embodiments are only some embodiments of the present invention, and it will be apparent to those skilled in the art from this description that various embodiments of the present invention are possible, and the above embodiments are within the scope of the present invention.
Claims (3)
1. The instant mei teng nutlet is characterized in that the instant mei teng nutlet is prepared by using natural mei teng nutlet as a raw material, performing deastringency treatment by adopting an alcohol-soluble and ultrahigh pressure technology, and adding auxiliary materials for blending, wherein the preparation method of the instant mei teng nutlet comprises the following steps:
(1) carrying out raw material treatment, namely, shelling and sorting the seeds of the plukenetia volubilis linneo to obtain plukenetia volubilis linneo nuts;
(2) alcohol dissolving treatment
a. Preparing an ethanol solution: preparing an edible ethanol solution with the mass concentration of 95% and purified water according to the volume ratio of 30-60: 1 to obtain an ethanol solution;
b. the weight ratio of the mei teng nutlet to the ethanol solution is 1: mixing 10-20 mass ratio, and soaking for 5-20 min;
(3) carrying out ultrahigh pressure decoloring treatment, namely putting the ethanol solution obtained in the step (2) and the soaked mixture of the plukenetia volubilis kernels into an ultrahigh pressure machine, adjusting the pressure to be more than or equal to 600Mpa and the frequency to be 30-50 Hz, and carrying out decoloring treatment for 2-10 min;
(4) drying at low temperature, drying the mei teng nuts subjected to the ultrahigh pressure treatment in the step (3) at 40-60 ℃ for 60-120 min;
(5) cooling the cooled and low-temperature dried Meiteng nutlet at the temperature of 2-10 ℃ for 20-60 min to obtain a Meiteng nutlet without astringent taste;
(6) blending
Uniformly mixing and blending 60-80 parts of the acerbity-free Meiteng nutlet with 2-8 parts of white granulated sugar, 5-15 parts of high fructose corn syrup, 2-5 parts of salt, 2-5 parts of maltitol and 5-10 parts of edible natural spice to obtain a semi-finished Meiteng nutlet; the components are in parts by weight;
(7) hanging, drying, sterilizing and packaging
And (3) hanging, drying, sterilizing and packaging the semi-finished product of the plukenetia volubilis linneo kernel according to a food processing technology to obtain the finished product of the instant plukenetia volubilis linneo kernel.
2. The instant yucca nut of claim 1, wherein the pressure of the ultra-high pressure decolorization treatment is 600-750 Mpa.
3. The instant Mexican nuts according to claim 1 or 2, wherein the edible natural spice is one or any combination of two or more of fructus Zanthoxyli powder, fructus Anisi Stellati powder, fructus Foeniculi powder, cortex Cinnamomi Japonici powder, pericarpium Citri Tangerinae powder, Cuminum celery powder, Capsici fructus powder or fructus Lycopersici Esculenti powder.
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| CN113040356A (en) * | 2021-05-06 | 2021-06-29 | 华南农业大学 | Preparation method of Meiteng nutlet with low astringent taste |
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| CN107853659A (en) * | 2017-11-02 | 2018-03-30 | 华南农业大学 | Spiced nutritional U.S. rattan kernel and preparation method thereof |
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| CN107853659A (en) * | 2017-11-02 | 2018-03-30 | 华南农业大学 | Spiced nutritional U.S. rattan kernel and preparation method thereof |
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| CN113040356A (en) * | 2021-05-06 | 2021-06-29 | 华南农业大学 | Preparation method of Meiteng nutlet with low astringent taste |
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