CN111567663A - Durian, mango and hazelnut kernel and preparation method thereof - Google Patents
Durian, mango and hazelnut kernel and preparation method thereof Download PDFInfo
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- 240000000716 Durio zibethinus Species 0.000 title claims abstract description 41
- 235000006025 Durio zibethinus Nutrition 0.000 title claims abstract description 41
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 40
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- 241000723382 Corylus Species 0.000 claims abstract description 180
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- 238000000034 method Methods 0.000 claims description 22
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 14
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 14
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000008939 whole milk Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
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- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 239000012530 fluid Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 4
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 241000196324 Embryophyta Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
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- 235000010357 aspartame Nutrition 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
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- RCINICONZNJXQF-MZXODVADSA-N taxol Chemical compound O([C@@H]1[C@@]2(C[C@@H](C(C)=C(C2(C)C)[C@H](C([C@]2(C)[C@@H](O)C[C@H]3OC[C@]3([C@H]21)OC(C)=O)=O)OC(=O)C)OC(=O)[C@H](O)[C@@H](NC(=O)C=1C=CC=CC=1)C=1C=CC=CC=1)O)C(=O)C1=CC=CC=C1 RCINICONZNJXQF-MZXODVADSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses durian, mango and hazelnut kernels and a preparation method thereof, and belongs to the technical field of food processing. According to the invention, the corn starch, the mango freeze-dried powder and the durian freeze-dried powder are uniformly attached to the surface of the hazelnut kernel three times in sequence by utilizing the adhesion performance of the prepared coating syrup, and the purposes of clear level and rich taste are achieved; then low-temperature baking is carried out to remove excessive moisture and keep the original fragrance of the hazelnut kernel; the principle of baking for three times is to ensure that each layer of coating can be compact without falling off. The provided baking processing method of applying natural durian freeze-dried powder and mango freeze-dried powder to nut products and having special flavor and appearance is provided, and the shelf life of the prepared durian mango hazelnut kernel is as long as 9 months.
Description
Technical Field
The invention relates to durian, mango and hazelnut kernels and a preparation method thereof, and belongs to the technical field of food processing.
Background
With the development of national economy, the supply of nuts in China has formed a general pattern leading to market consumption, and the nut product processing industry occupies a very important position in the national economy. Hazelnut is an indispensable part of many family members of nuts, hazelnut is the kernel of the plant rod, hazelnut, Huabang rod, Dian rod, Chuan rod of Betulaceae, it is fruit-like and chestnut-like, the shell is hard, the kernel is fat white and round, there is aroma, the oil content is very large, it is especially fragrant and beautiful to eat, the aftertaste is lingering, therefore become the most popular nut food of people, there is the name of "king of nut"; the hazelnut is also a frequent guest of dry fruits in the fruit tray of people, is one of four nuts, is crisp, fragrant and delicious, has rich nutrition, and can be eaten directly or fried. The hazelnut is rich in grease, so that the contained fat-soluble vitamins are easier to be absorbed by human bodies, and the hazelnut has good nourishing effect on weak people, fraiches after illness and people who are easy to starve; its vitamin E content is up to 36%, it can effectively delay senility, prevent and cure angiosclerosis, and moisten skin; the hazelnut contains taxol which is an anticancer chemical component, can treat ovarian cancer, breast cancer and other cancers, and can prolong the life of a patient; the hazelnut has natural fragrance, has the efficacy of appetizing, and the abundant cellulose also has the effects of helping digestion and preventing and treating constipation; the hazelnut also has the function of reducing cholesterol, avoids the harm of saturated fatty acid in meat to human body, and can effectively prevent cardiovascular and cerebrovascular diseases; people who work in front of a computer eat hazelnuts more every day, and the hazelnuts have a certain health care effect on vision; the hazelnut can expel parasites when children eat the hazelnut.
With the rising health awareness of residents, the demand of consumers for nut products with health attributes is increasing. Meanwhile, prebiotics are accepted by consumers as functional food raw materials, and can promote the growth and reproduction of beneficial intestinal bacteria in vivo to form a microecological competitive advantage, optimize the microecological balance of intestinal tracts, further improve the immunity and keep the body healthy. The combination of prebiotics and healthy nut products can also meet the nutritional requirements of consumers, and natural freeze-dried fruit powder is a novel health mode to be seasoned instead of traditional essence seasonings, because the traditional essence seasonings contain artificial sweeteners such as aspartame and the like. Has certain influence on human health.
Patent No. CN201310396160.8 and patent No. CN201310483723.7 propose to coat and season hazelnuts with flavoring, wherein the flavoring contains essence additive. Meanwhile, in the aspect of the processing technology, the hazelnut is processed to a high degree by adopting high-temperature long-time baking at the temperature of 140 ℃/35-40min, so that the grease of the hazelnut is oxidized quickly, and the storage of the hazelnut is not facilitated. The taste and the mouthfeel of the hazelnuts are also influenced to a certain extent.
Disclosure of Invention
In order to solve the problems, the corn starch, the mango freeze-dried powder and the durian freeze-dried powder are uniformly attached to the surface of the hazelnut kernel three times in sequence by utilizing the adhesion performance of the prepared coating syrup, and the purposes of clear level and rich taste are achieved; then low-temperature baking is carried out to remove excessive moisture and keep the original fragrance of the hazelnut kernel; the principle of baking for three times is to ensure that each layer of coating can be compact without falling off. Provides a baking processing method of applying natural durian freeze-dried powder and mango freeze-dried powder to nut products and having special flavor and appearance.
The first object of the present invention is to provide a method for preparing durian mango hazelnut kernels, comprising the steps of:
(1) first step of coating: taking raw material, namely, taking the peeled hazelnut kernel, adding coating syrup, adding corn starch when the syrup is uniformly attached to the surface of the hazelnut kernel until the corn starch is uniformly attached to the surface of the hazelnut kernel, and completely coating in the first step;
(2) baking in the first step: baking the coated hazelnut kernels obtained in the step (1);
(3) coating and baking: wrapping the hazelnut kernels baked in the step (2) with wrapping syrup and durian freeze-dried powder, and baking;
(4) step three, coating and baking: wrapping the hazelnut kernels baked in the step (3) with wrapping syrup and mango freeze-dried powder, baking and cooling to obtain durian mango hazelnut kernels;
wherein, the baking conditions in the steps (2), (3) and (4) are as follows: the baking temperature is 60-80 ℃, and the baking time is 10-20 min.
In one embodiment of the invention, the coating syrup comprises 20-35 parts of corn syrup, 1.5-3.5 parts of fructo-oligosaccharide and 1-3 parts of full-cream milk powder by mass fraction.
In one embodiment of the invention, the mass ratio of the corn starch to the coating syrup in the step (1) is (2-4): 1.
in one embodiment of the invention, the coating syrup and the corn starch are added in sequence, an appropriate amount of coating syrup is added firstly, when the syrup is uniformly attached to the surface of the hazelnut kernel, the corn starch is uniformly scattered, when the corn starch is uniformly attached to the surface of the hazelnut kernel, an appropriate amount of coating syrup is added, then the corn starch is added, and the operation is repeated until the corn starch is completely and uniformly attached to the surface of the hazelnut kernel.
In one embodiment of the present invention, the raw materials comprise, by mass: 110 parts of hazelnut kernel, 20-30 parts of corn starch, 20-30 parts of mango freeze-dried powder, 20-30 parts of durian freeze-dried powder and 20-30 parts of coating syrup.
In one embodiment of the invention, the durian mango hazelnut kernel comprises the following components in parts by mass: 110 parts of hazelnut kernel, 22-33 parts of corn syrup, 20-30 parts of mango freeze-dried powder, 20-30 parts of durian freeze-dried powder, 1.1-2.64 parts of whole milk powder, 0.275-0.66 part of edible salt and 1.65-3.3 parts of fructo-oligosaccharide.
In one embodiment of the invention, the method comprises the steps of:
1. preparing coating syrup: 40-50 parts of corn syrup, 3-5 parts of fructo-oligosaccharide (liquid), 0.5-1 part of edible salt, 2-4 parts of whole milk powder and 15-20 parts of purified water. Heating at low temperature, and stirring thoroughly to make the coating syrup form uniform liquid state. Preparing a large amount of coating syrup according to the proportion and cooling for later use;
2. coating and baking the hazelnut kernels in the first step: taking 100-110 parts of raw material of the peeled hazelnut kernel, 5-8 parts of coating syrup prepared in the step 1 and 14-18 parts of corn starch. The first step of coating the hazelnut kernel is completed in a coating machine, and the corn starch is uniformly coated on the surface of the hazelnut kernel. When coating, attention is paid to the adding sequence of the coating syrup and the corn starch, a proper amount of the coating syrup is added firstly, when the syrup is uniformly attached to the surface of the hazelnut kernel, the corn starch is uniformly scattered, when the corn starch is uniformly attached to the surface of the hazelnut kernel, a proper amount of the coating syrup is added, the corn starch is added, and the operation is repeated until the corn starch is completely and uniformly attached to the surface of the hazelnut kernel. Baking the prepared coated hazelnut kernel for the first time at the baking temperature of 75-80 ℃ for 15-20 min;
3. coating and baking the hazelnut kernels in the second step: taking 130 parts of the hazelnut kernel 115-containing powder prepared in the step 2 (part of the hazelnut kernel can be lost), 7-10 parts of the coating syrup prepared in the step 1 and 20-30 parts of the mango freeze-dried powder. And (3) finishing the second step of coating of the hazelnut kernel in a coating machine, and uniformly coating the mango freeze-dried powder on the surface of the hazelnut kernel. The specific coating operation is the same as step 2. Baking the prepared coated hazelnut kernel for the second time at the baking temperature of 75-80 ℃ for 15-20 min;
4. coating and baking the hazelnut kernels in the third step: taking 165 parts of the hazelnut kernel 138-165 (with partial loss), 10-15 parts of the coating syrup and 20-30 parts of the durian freeze-dried powder, wherein the hazelnut kernel is prepared in the step (3); and (3) finishing the third step of coating the hazelnut kernels in a coating machine, uniformly coating the durian freeze-dried powder on the surfaces of the hazelnut kernels, and specifically coating the hazelnut kernels in the same step 2. Baking the prepared coated hazelnut kernel for the third time at the baking temperature of 75-80 ℃ for 15-20 min;
5. and (3) cooling and packaging a finished product: cooling and packaging the finally prepared durian mango hazelnut kernels; a desiccant is added to the package in order to keep the product dry.
The second purpose of the invention is to provide the durian mango hazelnut kernel prepared by the method.
The third purpose of the invention is to provide a method for preparing fruit hazelnut kernels, wherein the durian freeze-dried powder and the mango freeze-dried powder can be replaced by freeze-dried powder of other fruits.
The fourth purpose of the invention is to provide a method for coating the nut kernels, which is to coat the nut kernels by adopting coating syrup and starch, wherein the coating syrup comprises 20-35 parts of corn syrup, 1.5-3.5 parts of fructo-oligosaccharide and 1-3 parts of milk powder by mass, and the mass ratio of the starch to the coating syrup is (2-4): 1.
the invention has the beneficial effects that:
the method has the advantages that firstly, the oil system of the hazelnut kernel is not excessively destroyed by low-temperature baking, the oil is prevented from being oxidized rapidly, the pigment system of the mango freeze-dried powder and the durian freeze-dried powder is not destroyed by low-temperature baking, and the primary color and the primary flavor of the fruit powder are kept. And secondly, fructo-oligosaccharide is added as a prebiotic, and the prebiotic can promote the growth and reproduction of beneficial bacteria in the intestinal tract in vivo, form a microecological competitive advantage, optimize the microecological balance of the intestinal tract, and further improve the immunity so as to keep the body healthy. Thirdly, the formula of the product is natural and healthy, and the product is free of cane sugar, so that the requirements of people who are not suitable for sugar can be met. Fourthly, the hazelnut kernel has high nutrition and health value, and the application products in the domestic market are few at present, so that the hazelnut kernel can be used as a new product to try and drive the consumption market of the hazelnut kernel to expand.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
1. The test method of the two indexes of the acid value and the peroxide value is carried out according to the national standard of determination of the acid value in GB 5009.229-2016 food safety national standard food and the determination of the peroxide value in GB 5009.227-2016 food safety national standard food. The hazelnut kernel acid value and the peroxide value limit value are judged according to the national standard GB 19300-.
2. Shelf life test method: measurement with reference to accelerated shelf life test method ASLT
(1) Temperature at the time of the experiment.
Generally, the temperature of the product in the ASLT experiment is determined according to the water content, the oil content, the packaging method, the refrigeration condition and the related experience of the food to be detected; the hazelnut products have low water content and moderate oil content according to experience, and accelerated destruction experiments can be carried out at 35 ℃ and 45 ℃; the control product was stored at 4 ℃.
(2) Determination of the detection time interval f in the shelf life test
The test time interval f (sensory, physicochemical, microbiological check towards the samples every thousand hours) was determined according to the formula f2 ═ f1 × Q10 Δ/10. f1 corresponds to temperature T1: f2 corresponds to temperature T2; t1 is more than T2, delta is T1-T2 (temperature difference is preferably 10 ℃, Q10 is convenient to calculate in the future)
When Q is unknown, the document temporarily designates Q10 as 2, the test interval f1 at T1 is estimated according to experience or a previous rough estimation experiment, and the test interval f2 at T2 is calculated according to the formula.
(3) Determination of the number of samples required for the test
The shelf life of the product is determined according to the formula t2 t 1Q 10 Δ/10.
T1 corresponds to shelf life at temperature T1; t2 corresponds to shelf life at temperature T2; t1 > T2, and delta-T1-T2;
according to the similar products of the company or the similar products on the market, the shelf life t2 of the sample at the normal temperature of 25 ℃ is estimated, and the predicted shelf lives t2 and t1 are calculated according to Q10-2. The ratio of the predicted shelf life to the time interval is the number of samples to be prepared.
(4) Calculating the pot life ratio Q
And (3) detecting sensory, physicochemical and microbial indexes of the product at a certain time at a certain temperature according to a sensing test time interval f, and determining the quality guarantee period t of the product at the certain temperature.
And calculating a storage period ratio Q10 according to a formula (Q10 is T2 (the shelf life at the temperature of T2)/T1 (the shelf life at the temperature of T1) (T1 is T2+10 ℃). Some data show that if Q10 is unknown, 6Q 10 values are required to average out, minimizing the error. Then 9 temperatures are needed for the experiment, which is too difficult. In general practice, 3 temperatures were selected for the experiment and two Q values were biased to average.
(5) Calculating the shelf life t of the product at a specific temperature
The shelf life of the product is determined according to the formula t2 t 1Q 10 Δ/10.
T1 corresponds to shelf life at temperature T1; t2 corresponds to shelf life at temperature T2; t1 > T2, and Δ T1-T2.
Example 1:
1. preparing coating syrup: 40 parts of corn syrup, 3 parts of fructo-oligosaccharide (liquid), 0.5 part of edible salt, 2 parts of whole milk powder and 15 parts of purified water. Heating at 70 deg.C, and stirring to obtain uniform liquid coating syrup. A large amount of coating syrup is prepared according to the proportion and is cooled for standby.
2. Coating and baking the hazelnut kernels in the first step: and (3) taking 100 parts of raw material de-coated hazelnut kernel, 5 parts of coated syrup prepared in the step 1 and 14 parts of corn starch. The first step of coating the hazelnut kernel is completed in a coating machine, and the corn starch is uniformly coated on the surface of the hazelnut kernel. When coating, attention is paid to the adding sequence of the coating syrup and the corn starch, a proper amount of the coating syrup is added firstly, when the syrup is uniformly attached to the surface of the hazelnut kernel, the corn starch is uniformly scattered, when the corn starch is uniformly attached to the surface of the hazelnut kernel, a proper amount of the coating syrup is added, the corn starch is added, and the operation is repeated until the corn starch is completely and uniformly attached to the surface of the hazelnut kernel. Baking the prepared coated hazelnut kernel for the first time at 75 ℃ for 15 min.
3. Coating and baking the hazelnut kernels in the second step: and (3) taking 120 parts of the hazelnut kernel prepared in the step (2) (part of the hazelnut kernel can be lost), 7 parts of the coating syrup prepared in the step (1) and 20 parts of the mango freeze-dried powder. And (3) finishing the second step of coating of the hazelnut kernel in a coating machine, and uniformly coating the mango freeze-dried powder on the surface of the hazelnut kernel. The specific coating operation is the same as step 2. And (3) baking the prepared coated hazelnut kernels for the second time at the baking temperature of 75 ℃ for 15 min.
4. Coating and baking the hazelnut kernels in the third step: and (3) taking 140 parts of the hazelnut kernel prepared in the step (3) (part of the hazelnut kernel can be lost), 10 parts of the coating syrup prepared in the step (1) and 20 parts of the durian freeze-dried powder. And (3) finishing the third step of coating the hazelnut kernels in a coating machine, and uniformly coating the durian freeze-dried powder on the surfaces of the hazelnut kernels. The specific coating operation is the same as step 2. Baking the prepared coated hazelnut kernel for the third time at 75 ℃ for 15 min.
5. And (3) cooling and packaging a finished product: and cooling and packaging the finally prepared durian mango hazelnut kernels. A desiccant is added to the package in order to keep the product dry.
Example 2:
1. preparing coating syrup: 43 parts of corn syrup, 3.4 parts of fructo-oligosaccharide (liquid), 0.5 part of edible salt, 3 parts of whole milk powder and 16 parts of purified water. Heating at 80 deg.C, and stirring to obtain uniform liquid coating syrup. A large amount of coating syrup is prepared according to the proportion and is cooled for standby.
2. Coating and baking the hazelnut kernels in the first step: and (2) taking 100 parts of raw material de-coated hazelnut kernel, 7 parts of coated syrup prepared in the step (1) and 19 parts of corn starch. The first step of coating the hazelnut kernel is completed in a coating machine, and the corn starch is uniformly coated on the surface of the hazelnut kernel. When coating, attention is paid to the adding sequence of the coating syrup and the corn starch, a proper amount of the coating syrup is added firstly, when the syrup is uniformly attached to the surface of the hazelnut kernel, the corn starch is uniformly scattered, when the corn starch is uniformly attached to the surface of the hazelnut kernel, a proper amount of the coating syrup is added, the corn starch is added, and the operation is repeated until the corn starch is completely and uniformly attached to the surface of the hazelnut kernel. Baking the prepared coated hazelnut kernel for the first time at 75 ℃ for 15 min.
3. Coating and baking the hazelnut kernels in the second step: and (3) taking 120 parts of the hazelnut kernel prepared in the step (2) (part of the hazelnut kernel can be lost), 9 parts of the coating syrup prepared in the step (1) and 22 parts of the mango freeze-dried powder. And (3) finishing the second step of coating of the hazelnut kernel in a coating machine, and uniformly coating the mango freeze-dried powder on the surface of the hazelnut kernel. The specific coating operation is the same as step 2. And (3) baking the prepared coated hazelnut kernels for the second time at the baking temperature of 75 ℃ for 15 min.
4. Coating and baking the hazelnut kernels in the third step: and (3) taking 140 parts of the hazelnut kernel prepared in the step (3) (part of the hazelnut kernel can be lost), 13 parts of the coating syrup prepared in the step (1) and 23 parts of the durian freeze-dried powder. And (3) finishing the third step of coating the hazelnut kernels in a coating machine, and uniformly coating the durian freeze-dried powder on the surfaces of the hazelnut kernels. The specific coating operation is the same as step 2. Baking the prepared coated hazelnut kernel for the third time at 75 ℃ for 15 min.
5. And (3) cooling and packaging a finished product: and cooling and packaging the finally prepared durian mango hazelnut kernels. A desiccant is added to the package in order to keep the product dry.
Example 3:
1. preparing coating syrup: 40 parts of corn syrup, 3 parts of fructo-oligosaccharide (liquid), 0.5 part of edible salt, 2 parts of whole milk powder and 15 parts of purified water. Heating at 75 deg.C, and stirring to obtain uniform liquid coating syrup. A large amount of coating syrup is prepared according to the proportion and is cooled for standby.
2. Coating and baking the hazelnut kernels in the first step: and (3) taking 100 parts of raw material de-coated hazelnut kernel, 5 parts of coated syrup prepared in the step 1 and 14 parts of corn starch. The first step of coating the hazelnut kernel is completed in a coating machine, and the corn starch is uniformly coated on the surface of the hazelnut kernel. When coating, attention is paid to the adding sequence of the coating syrup and the corn starch, a proper amount of the coating syrup is added firstly, when the syrup is uniformly attached to the surface of the hazelnut kernel, the corn starch is uniformly scattered, when the corn starch is uniformly attached to the surface of the hazelnut kernel, a proper amount of the coating syrup is added, the corn starch is added, and the operation is repeated until the corn starch is completely and uniformly attached to the surface of the hazelnut kernel. Baking the prepared coated hazelnut kernel for the first time at the baking temperature of 80 ℃ for 20 min.
3. Coating and baking the hazelnut kernels in the second step: and (3) taking 120 parts of the hazelnut kernel prepared in the step (2) (part of the hazelnut kernel can be lost), 7 parts of the coating syrup prepared in the step (1) and 20 parts of the mango freeze-dried powder. And (3) finishing the second step of coating of the hazelnut kernel in a coating machine, and uniformly coating the mango freeze-dried powder on the surface of the hazelnut kernel. The specific coating operation is the same as step 2. And (3) baking the prepared coated hazelnut kernel for the second time at the baking temperature of 80 ℃ for 20 min.
4. Coating and baking the hazelnut kernels in the third step: and (3) taking 140 parts of the hazelnut kernel prepared in the step (3) (part of the hazelnut kernel can be lost), 10 parts of the coating syrup prepared in the step (1) and 20 parts of the durian freeze-dried powder. And (3) finishing the third step of coating the hazelnut kernels in a coating machine, and uniformly coating the durian freeze-dried powder on the surfaces of the hazelnut kernels. The specific coating operation is the same as step 2. Baking the prepared coated hazelnut kernel for the third time at 80 deg.C for 20 min.
5. And (3) cooling and packaging a finished product: and cooling and packaging the finally prepared durian mango hazelnut kernels. A desiccant is added to the package in order to keep the product dry.
Comparative example 1:
the hazelnut kernel is cured according to the traditional method, the raw material and the shelled hazelnut kernel are directly baked at high temperature of 130 ℃ for 40min, and the obtained hazelnut kernel product is dark brown. The high temperature can destroy the grease of the hazelnut kernel, so that the acid value and the peroxide value are increased, and the shelf life is only 3 months.
Comparative example 2:
the first step of coating in the step (2) in the example 1 is omitted, other conditions or parameters are consistent with those in the example 1, the acid value and the peroxide value of the prepared product are increased, and the shelf life is only 4 months. The reason is that the fruit powder coating cannot form a compact protective layer, the texture is relatively soft, and the texture of the protective layer formed by the corn starch is relatively compact; the corn starch and the coating syrup can form a compact protective layer which can effectively isolate oxygen and protect the hazelnut kernel from being oxidized.
Comparative example 3:
the fructo-oligosaccharide in the coating liquid in the step (1) in the example 1 is omitted, other conditions or parameters are consistent with those of the example 1, and the acid value and the peroxide value of the prepared product are increased, which shows that the fructo-oligosaccharide can improve the gel structure of the corn starch, the fructo-oligosaccharide is not added, the compact structure of the first coating is influenced, the acid value and the peroxide value are increased, and the shelf life is only 3 months.
Comparative example 4:
the amount of corn starch added was adjusted to 30 parts and 5 parts, and other conditions or parameters were the same as in example 1. The addition amount of the corn starch is changed, so that the difference between the thickness of a coating layer and the thickness of the coating layer is generated, the addition amount of the corn starch is increased, the coating layer is thick, the protection degree of a grease system of the hazelnut kernel is large, but the hazelnut kernel cannot be cooked fully due to the excessively thick corn starch; the addition amount of corn starch is reduced, the coating layer is thin, and the protection degree of a hazelnut kernel oil system is low. Comprehensively, the mass ratio of the corn starch to the coating syrup is preferably (2-4): 1.
comparative example 5:
a durian mango hazelnut kernel was prepared with reference to the method of example 1, with the only difference that: the baking conditions were adjusted as follows:
TABLE 1
| Group of | Baking conditions | Acid value (mg/g) | Peroxide number (g/100g) | Shelf life (moon) |
| A | Baking at 50 deg.C for 15min | 0.27 | 0.077 | 9 months old |
| B | Baking at 100 deg.C for 15min | 0.39 | 0.11 | 7 months old |
| C | Baking at 75 deg.C for 45min before coating | 0.31 | 0.094 | 7.2 months |
| D | One-step bakingThree-step baking at 75 deg.C for 45min after coating | 0.16 | 0.062 | 9 months old |
| Example 1 | Baking at 75 deg.C for 15min | 0.31 | 0.083 | 9 months old |
The appearance color of the high-temperature baked product is darker than that of the low-temperature baked product, and the high temperature destroys the pigment system of the durian powder and generates oxidation browning. The taste of the high-temperature baked product is not good as that of the low-temperature baked product, because the high temperature increases the maturity of the hazelnut kernel, a slightly scorched bitter taste appears, and the low temperature leads the hazelnut kernel to be unripe and full. The three-time coating and one-time baking process can cause serious powder falling of products, three-time coating should be baked for three times, each layer can form a compact structural surface, tight adhesion can be formed between layers, and the three-time coating and one-step baking cannot enable the layers to be tightly combined, so that the powder falling condition of the products can be realized.
The acid value and the peroxide value of the product prepared in the example and the comparative example were measured as follows after being stored at 25 ℃ for 30 days:
TABLE 2
The thicker the coating layer is, the smaller the damage degree to the oil system of the innermost hazelnut kernel after low-temperature baking is; the coating degree is not changed, the baking temperature and time are increased, and the damage degree to the oil system of the hazelnut kernels is increased; therefore, the thickness of the coating layer, the baking time and the baking temperature have great influence on the protection of the oil system of the hazelnut kernel, and the invention screens proper coating thickness and baking conditions to reasonably and effectively protect the oil system of the hazelnut kernel from being excessively damaged, thereby prolonging the shelf life of the hazelnut kernel product.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method of preparing durian, mango and hazelnut kernels, comprising the steps of:
(1) first step of coating: taking raw material, namely, taking the peeled hazelnut kernel, adding coating syrup, adding corn starch when the syrup is uniformly attached to the surface of the hazelnut kernel until the corn starch is uniformly attached to the surface of the hazelnut kernel, and completely coating in the first step;
(2) baking in the first step: baking the coated hazelnut kernels obtained in the step (1);
(3) coating and baking: wrapping the hazelnut kernels baked in the step (2) with wrapping syrup and durian freeze-dried powder, and baking;
(4) step three, coating and baking: wrapping the hazelnut kernels baked in the step (3) with wrapping syrup and mango freeze-dried powder, baking and cooling to obtain durian mango hazelnut kernels;
wherein, the baking conditions in the steps (2), (3) and (4) are as follows: the baking temperature is 60-80 ℃, and the baking time is 10-20 min.
2. The method of claim 1, wherein the coating syrup comprises corn syrup, fructooligosaccharides, and milk powder.
3. The method of claim 2, wherein the coating syrup comprises, in mass parts, 20-35 parts corn syrup, 1.5-3.5 parts fructo-oligosaccharide, and 1-3 parts milk powder.
4. The method according to any one of claims 1 to 3, wherein the mass ratio of the corn starch to the coating syrup in the step (1) is (2-4): 1.
5. the method according to claim 4, wherein the coating syrup and the corn starch are added in sequence, the coating syrup is added first, the corn starch is uniformly spread when the syrup is uniformly attached to the surface of the hazelnut kernel, and the operation is repeated when the corn starch is uniformly attached to the surface of the hazelnut kernel until the corn starch is completely and uniformly attached to the surface of the hazelnut kernel.
6. The method according to claim 1, wherein the mass parts of the raw materials are as follows: 110 parts of hazelnut kernel, 20-30 parts of corn starch, 20-30 parts of mango freeze-dried powder, 20-30 parts of durian freeze-dried powder and 20-30 parts of coating syrup.
7. Method according to any of claims 1-6, characterized in that the method comprises the steps of:
(1) preparing coating syrup: taking 40-50 parts of corn syrup, 3-5 parts of fructo-oligosaccharide, 0.5-1 part of edible salt, 2-4 parts of whole milk powder and 15-20 parts of purified water; heating at 70-80 deg.C, stirring thoroughly to make the coating syrup form uniform fluid liquid;
(2) coating and baking the hazelnut kernels in the first step: taking 100-110 parts of raw material of the peeled hazelnut kernel, 5-8 parts of coating syrup prepared in the step (1) and 14-18 parts of corn starch; finishing the first step of coating the hazelnut kernels in a coating machine, and uniformly coating the corn starch on the surfaces of the hazelnut kernels; baking the prepared coated hazelnut kernel for the first time at the baking temperature of 75-80 ℃ for 15-20 min;
(3) coating and baking the hazelnut kernels in the second step: taking 7-10 parts of the hazelnut kernel prepared in the step (2), the coating syrup prepared in the step (1) and 20-30 parts of mango freeze-dried powder; finishing the second step of coating of the hazelnut kernel in a coating machine, and uniformly coating the mango freeze-dried powder on the surface of the hazelnut kernel; baking the prepared coated hazelnut kernel for the second time at the baking temperature of 75-80 ℃ for 15-20 min;
(4) coating and baking the hazelnut kernels in the third step: taking 10-15 parts of the hazelnut kernel prepared in the step (3), the coating syrup prepared in the step (1) and 20-30 parts of durian freeze-dried powder; finishing the third step of coating the hazelnut kernel in a coating machine, and uniformly coating the durian freeze-dried powder on the surface of the hazelnut kernel; baking the prepared coated hazelnut kernel for the third time at the baking temperature of 75-80 ℃ for 15-20 min;
(5) and (3) cooling and packaging a finished product: and (5) cooling and packaging the durian mango hazelnut kernels prepared in the step (4).
8. Durian mango hazelnut kernels, obtainable by a method according to any of claims 1 to 7.
9. A method for preparing fruit hazelnut kernel, characterized in that the method of any one of claims 1-7 is adopted, wherein durian freeze-dried powder and mango freeze-dried powder are replaced by other fruit freeze-dried powder, and the fruit hazelnut kernel is obtained.
10. A method for coating nuts is characterized in that coating syrup and starch are adopted to coat the nuts, wherein the coating syrup comprises 20-35 parts of corn syrup, 1.5-3.5 parts of fructo-oligosaccharide and 1-3 parts of milk powder by mass, and the mass ratio of the starch to the coating syrup is (2-4): 1.
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