CN111700144B

CN111700144B - Preparation method of coating syrup and durian cashew nuts

Info

Publication number: CN111700144B
Application number: CN202010607040.8A
Authority: CN
Inventors: 施永雷; 束天锋; 张丽华; 王松
Original assignee: SHANGHAI LAIYIFEN CO Ltd
Current assignee: SHANGHAI LAIYIFEN CO Ltd
Priority date: 2020-06-29
Filing date: 2020-06-29
Publication date: 2022-11-11
Anticipated expiration: 2040-06-29
Also published as: CN111700144A

Abstract

The invention discloses a coating syrup and a preparation method of durian cashew nuts, and belongs to the technical field of food processing. The coating syrup comprises syrup and xanthan gum; the mass ratio of the syrup to the xanthan gum is (40-50): (0.1-1). The addition of the xanthan gum can prevent the cashew sugar layer from caking, form unique sugar layer appearance and taste, and can improve the product yield, wherein the yield reaches 138%; on the other hand, the xanthan gum and the fructo-oligosaccharide have a synergistic effect, can obviously reduce the agglomeration of syrup, and ensure a low powder falling rate at the same time, wherein the agglomeration rate is as low as 3%.

Description

Preparation method of coating syrup and durian cashew nuts

Technical Field

The invention relates to a coating syrup and a preparation method of durian cashew nuts, and belongs to the technical field of food processing.

Background

Cashew, cashew nut, chicken cashew, jishou fruit, anacardiaceae, sapindales. Evergreen arbor with upright trunk of up to 10 m. The edible part of the cashew nut is a kidney-shaped part growing on the top of the pseudocarp, the length of the edible part is about 25 mm, the cashew nut is named because of the kidney shape, the cashew nut is fragrant and overflowing when being ripe, is sweet like honey, is crisp and delicious, and is one of four famous dried fruits in the world. Cashew nuts are harvested in 3-6 months per year, and 5 months is the full-bearing period. When nut shells become hard, pears rapidly expand and the color changes into bright red, yellow or red-yellow variegated color, the fruits are mature and naturally fall down after the fruits are mature. It is rich in nutrients including fat 47%, protein 21.2%, carbohydrate 22.3%, vitamins and minerals A, B1, B2, etc., especially trace elements Mn, cr, mg, se, etc. and has the functions of resisting oxidation, delaying senility, resisting tumor and resisting cardiovascular disease. The contained fat is unsaturated fatty acid, wherein oleic acid accounts for 67.4 percent of the total fatty acid, linoleic acid accounts for 19.8 percent of the total fatty acid, and the health care food is a good fruit for diet therapy of patients with hyperlipidemia and coronary heart disease. Meanwhile, the content of vitamin B1 in the cashew nuts is second to that of the sesame and the peanuts, so that the cashew nuts have the effects of supplementing physical strength and eliminating fatigue, and are suitable for tired people. The cashew nuts contain rich vitamin A, are excellent antioxidants and can enable the skin to be glossy and have good complexion. Cashew nuts also have the effect of promoting lactation, and are beneficial to women with postpartum hypogalactia. Cashew nuts contain a large amount of protease inhibitors, and can control the cancer condition.

The cashew nuts are rich in nutrient content, cooked cashew nuts after processing have a longer shelf life than raw cashew nuts, the processing method of common cashew nuts at present mainly comprises a frying type and a baking type, the frying type product is single in taste, and fried food is harmful to human bodies. For example, according to the patent of a spiced cashew nut (application number 201711230274. X), the cashew nut is cooked by using a frying process, the frying condition is 150-170 ℃, the oil system of the cashew nut is seriously damaged due to the overhigh temperature, and the cashew nut is not beneficial to the shelf life storage. While baked products are healthier when compared to fried products, conventional enrobed nut products are coated with a viscous syrup, which results in a low yield of products with a tendency to cake between products.

Disclosure of Invention

In order to solve the problems, the invention utilizes the emulsification of xanthan gum to prevent the first coated cashew nuts from caking, and can form a thin sugar layer on the surface of the cashew nuts, thereby forming unique taste and flavor and improving the yield of the product.

A first object of the present invention is to provide a coating syrup comprising a syrup and a hydrophilic colloid; the mass ratio of the syrup to the hydrophilic colloid is (40-50): (0.1-1); the hydrocolloid comprises xanthan gum or gum arabic.

In one embodiment of the invention, the coating syrup further comprises fructo-oligosaccharide, and the mass ratio of the syrup to the fructo-oligosaccharide to the hydrophilic colloid is (40-50): (3-5): (0.1-1).

The second purpose of the invention is to provide a method for preventing agglomeration of coating syrup, which is to add hydrophilic colloid to the coating syrup, wherein the mass ratio of the syrup to the hydrophilic colloid is (40-50): (0.1-1); or, adding hydrophilic colloid and fructo-oligosaccharide into the coating syrup, wherein the mass ratio of the syrup to the fructo-oligosaccharide to the hydrophilic colloid is (40-50): (3-5): (0.1-1); the hydrocolloid comprises xanthan gum or gum arabic.

The third purpose of the invention is to provide the application of the coating syrup in the aspect of coating the nuts.

A fourth object of the present invention is to provide a process for preparing durian cashews, said process comprising the steps of:

(1) Baking in the first step: baking raw material cashew nuts at 110-120 ℃ for 15-20min for later use;

(2) First step of coating: adding the coating syrup into the baked cashew nuts in the step (1), fully mixing in a coating machine to enable the surfaces of the cashew nuts to be uniformly coated with sugar coatings, and completely coating in the first step;

(3) And a second step of baking: baking the cashew nuts obtained in the step (2);

(4) Coating in the second step: adding vegetable oil and durian seasoning powder into the cashew nuts baked in the step (3), so that the composite durian seasoning powder is uniformly attached to the surface of the cashew nuts, and the durian cashews are obtained.

In one embodiment of the invention, the mass ratio of the cashew nuts to the coating syrup in the step (2) is (9-11): 1.

in one embodiment of the invention, the durian seasoning powder comprises, by mass, 165-170 parts of durian freeze-dried powder, 30-35 parts of maltodextrin and 105-110 parts of white granulated sugar powder.

In one embodiment of the invention, the mass ratio of the cashew nuts, the vegetable oil and the durian seasoning powder in the step (4) is (100-110): (10-12): (30-35).

In one embodiment of the invention, the method comprises the steps of:

1. preparing first seasoning coating syrup: taking 40-50 parts of white granulated sugar, 3-5 parts of fructo-oligosaccharide (liquid state), 3-6 parts of edible salt, 0.2-0.5 part of xanthan gum and 25-30 parts of purified water. Heating at low temperature, and stirring thoroughly to make the coating syrup form uniform liquid state. A large amount of coating syrup is prepared according to the proportion and is cooled for standby.

2. Preparing the compound durian seasoning powder: and mixing durian freeze-dried powder 165-170 parts, maltodextrin 30-35 parts and white granulated sugar powder 105-110 parts uniformly for later use.

3. Baking cashew nuts in the first step: taking 100-110 parts of raw material cashew nuts, and baking for later use at 110-120 ℃ for 15-20 min.

4. Wrapping cashew nuts with syrup: and (3) taking 95-105 parts of cashew nuts prepared in the step (3) (mainly water loss) and 9.5-10.5 parts of coating syrup prepared in the step (1), and fully mixing in a coating machine to enable the surfaces of the cashew nuts to be uniformly coated with sugar coatings. Because the coating syrup contains xanthan gum, the cashew nuts cannot be caked.

5. Baking cashew nuts in the second step: and (4) taking 103-113 parts of cashew nuts prepared in the step (4) (part of cashew nuts can be lost), and baking at 110-120 ℃ for 15-18 min. The cashew nuts prepared in this step are semi-finished products containing sugar layers.

6. Coating: and (3) taking 100-110 parts of the semi-finished cashew nuts with the sugar layer prepared in the step (5), finishing coating operation in a coating machine, adding 10-12 parts of vegetable oil in batches, and adding 30-35 parts of the composite durian seasoning powder prepared in the step (2). So that the composite durian seasoning powder is uniformly attached to the surface of the cashew nuts. The final product of durian cashew nuts is prepared by the step.

7. Cooling and packaging: cooling and packaging the finally prepared durian cashew nuts. Drying agent and deoxidant are added into the package, so as to keep the product dry and prolong the shelf life of the product.

The fifth purpose of the invention is to provide durian cashews prepared by the method.

The sixth purpose of the invention is to provide the application of the method in the preparation of multi-taste nuts, wherein cashews are replaced by other types of nuts, and durian seasoning powder is replaced by other types of seasoning powder.

The invention has the beneficial effects that:

the method has the advantages that firstly, the baking process is healthier than the traditional frying process, and meanwhile, the baking temperature is not high, so that the oil system of the cashew nuts is not damaged excessively, and the accelerated oxidation of the oil is prevented. Secondly, fructo-oligosaccharide is added as prebiotics, which can promote the growth and reproduction of beneficial intestinal bacteria in vivo, form microecological competitive advantage, optimize intestinal microecological balance, and further improve immunity to keep the organism healthy. Thirdly, the addition of xanthan gum can prevent the cashew sugar layer from caking, form unique sugar layer appearance and taste, and can improve the product yield, wherein the yield reaches 138%; on the other hand, the xanthan gum and the fructo-oligosaccharide have a synergistic effect, can obviously reduce the agglomeration of syrup, and ensure a low powder falling rate at the same time, wherein the agglomeration rate is as low as 3%. Fourthly, vegetable oil is adopted for coating, the cashew nuts do not need to be excessively baked, meanwhile, the pigment system and the fragrance components of the durian freeze-dried powder are protected from being damaged, the appearance of the product is more loose, and the appetite is stimulated.

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 method for measuring the caking rate comprises the following steps:

and (3) agglomeration: define the product that 2 or more than 2 cashews are stuck together and can not be freely dispersed as the caked product.

The caking rate: the ratio of the agglomerated product weight to the total product weight is called the agglomeration rate. Such as: the caking rate is 20 percent when the total product is 100 g.

2. The method for measuring the yield comprises the following steps:

after various raw and auxiliary materials are added into 1 kg of cashew nuts, the cashew nuts are processed through multiple processes, the weight of the finally obtained product is 1.3kg, and the yield is 130%.

3. The method for measuring the powder falling rate comprises the following steps:

in the processing process, 100g of raw material powder is added, and after the finished product is packaged after processing, the weight of the falling powder in the packaging bag is 5g, so that the powder falling rate is 5%.

Example 1: preparation method of coated syrup

Taking 40 parts of white granulated sugar, 3 parts of fructo-oligosaccharide (liquid), 3 parts of edible salt, 0.2 part of xanthan gum and 25 parts of purified water, heating at low temperature, and fully and uniformly stirring to form uniform liquid coating syrup and obtain the coating syrup.

Example 2: method for preparing durian cashew nuts

1. Preparing first seasoning coating syrup: taking 40 parts of white granulated sugar, 3 parts of fructo-oligosaccharide (liquid state), 3 parts of edible salt, 0.2 part of xanthan gum and 25 parts of purified water. Heating at low temperature, and stirring to obtain uniform fluid coating syrup. A large amount of coating syrup is prepared according to the proportion and is cooled for standby.

2. Preparing the composite durian seasoning powder: and uniformly mixing 165 parts of durian freeze-dried powder, 30 parts of maltodextrin and 105 parts of white granulated sugar powder for later use.

3. Baking cashew nuts in the first step: 100 parts of raw material cashew nuts are taken and baked for standby at 110 ℃ for 20 min.

4. Wrapping cashew nuts with syrup: taking 95 parts of cashew nuts prepared in the step 3 (mainly water loss) and 9.5 parts of coating syrup prepared in the step 1, and fully mixing in a coating machine to enable the surfaces of the cashew nuts to be uniformly coated with sugar coatings. Because the coating syrup contains xanthan gum, the cashew nuts cannot be agglomerated.

5. Baking cashew nuts in the second step: and (4) taking 103 parts of cashew nuts (with partial loss) prepared in the step (4), and roasting at 110 ℃ for 18 min. The cashew nuts prepared in this step are semi-finished products containing sugar layers.

6. Coating: and (3) taking 100 parts of the semi-finished cashew nuts with the sugar layer prepared in the step (5), finishing coating operation in a coating machine, adding 10 parts of vegetable oil in batches, and adding 30 parts of the composite durian seasoning powder prepared in the step (2). So that the composite durian seasoning powder is uniformly attached to the surface of the cashew nuts. The final product of durian cashew nuts is prepared by the step.

7. Cooling and packaging: cooling and packaging the finally prepared durian cashew nuts. A desiccant is added to the package in order to keep the product dry.

Example 3: selection of coating syrup conditions

1. Kind of colloid

A coating syrup was prepared according to the method of example 1 except that xanthan gum was replaced with carrageenan, gum arabic and guar gum, and the other conditions were the same as in example 1. The method of example 2 was used to prepare durian mangoes, and the caking rate, yield and dusting rate of the obtained product are shown in table 1.

TABLE 1

As can be seen from Table 1, the coating syrup prepared by selecting xanthan gum and arabic gum as the hydrophilic colloid has low caking rate and better caking prevention effect than carrageenan and guar gum.

2. Amount of xanthan gum

Coating syrup was prepared according to the method of example 1 except that the amount of xanthan gum was adjusted to 0, 0.1, 0.5, 1, 2 and 5 parts. The method of example 2 was used to prepare durian mangoes, and the caking rate, yield and dusting rate of the obtained products are shown in table 2.

TABLE 2

As can be seen from Table 2, the addition of a suitable amount of xanthan gum reduces the viscosity of the coating syrup; when the addition amount of the xanthan gum is 0.2 parts, the caking rate reaches the lowest and is 3 percent; the addition amount of xanthan gum is too much, the syrup is thick, and the caking rate is high. Therefore, the xanthan gum is preferably added in an amount of 0.1 to 1 part.

Comparative example 1:

the process of example 1 was followed, except that fructooligosaccharide and xanthan gum were omitted and the other conditions were the same as in example 1.

Comparative example 2:

the process of example 1 was followed, except that oligofructose was omitted and the other conditions were the same as in example 1.

Comparative example 3:

the process of example 1 was followed except that xanthan gum was omitted and the other conditions were the same as in example 1.

The coating syrup prepared in comparative examples 1-3 was used to prepare durian mango according to the method of example 2, and the caking rate, yield and dusting rate of the obtained product are shown in table 3.

TABLE 3

As can be seen from table 3, in comparative example 2, fructo-oligosaccharide was omitted, i.e., the caking rate of the coating syrup obtained by using xanthan gum alone was 4.6%, which is 2.2% lower than that of comparative document 1; the xanthan gum is omitted in the comparison document 3, namely the agglomeration rate of the coating syrup obtained by singly adopting fructo-oligosaccharide is 6.2 percent, which is only reduced by 0.4 percent compared with the comparison document 1; the agglomeration rate of the coated syrup obtained by compounding xanthan gum and fructo-oligosaccharide in the embodiment 1 of the invention is 3%, which is reduced by 3.8% compared with the comparative document 1, and is more superior to the sum (2.6%) of the effects of fructo-oligosaccharide obtained by independently adopting xanthan gum and fructo-oligosaccharide, which shows that the xanthan gum and the fructo-oligosaccharide support each other in the aspect of preventing syrup agglomeration and have a certain synergistic effect.

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 one skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.

Claims

1. The coating syrup is characterized by comprising white granulated sugar, fructo-oligosaccharide and hydrophilic colloid; the mass ratio of the white granulated sugar to the fructo-oligosaccharide to the hydrophilic colloid is (40-50): (3-5): (0.2-0.5); the hydrocolloid is xanthan gum.

2. Use of the coated syrup of claim 1 for coating nuts.

3. A method of making durian cashews, characterized in that the method comprises the steps of:

(2) First step of coating: adding the coating syrup of claim 1 into the baked cashew nuts in the step (1), and fully mixing in a coating machine to enable the cashew nuts to be uniformly coated with sugar coatings, so that the cashew nuts are completely coated in the first step; the mass ratio of the cashew nuts to the coating syrup is 9-11:1;

(4) Second step, coating: adding vegetable oil and durian seasoning powder into the baked cashew nuts in the step (3), so that the composite durian seasoning powder is uniformly attached to the surface of the cashew nuts, and the durian cashew nuts are obtained.

4. The method as claimed in claim 3, wherein the durian seasoning powder comprises, by mass, 165-170 parts of durian freeze-dried powder, 30-35 parts of maltodextrin and 105-110 parts of white granulated sugar powder.

5. The method according to claim 3, wherein the mass ratio of the cashew nuts, the vegetable oil and the durian seasoning powder in the step (4) is (100-110): (10-12): (30-35).

6. Durian cashews prepared by the method of any of claims 3-5.

7. The use of the method of any one of claims 3 to 5 for preparing multi-flavor nuts, wherein cashews are replaced by other types of nuts, and durian seasoning powder is replaced by other types of seasoning powder.

8. A method for preventing coating syrup from caking is characterized in that hydrophilic colloid and fructo-oligosaccharide are added when the coating syrup is prepared, and the coating syrup comprises white granulated sugar, fructo-oligosaccharide and hydrophilic colloid; the mass ratio of the white granulated sugar to the fructo-oligosaccharide to the hydrophilic colloid is (40-50): (3-5): (0.2-0.5); the hydrocolloid is xanthan gum.