CN111743130A - Salt baked macadamia nut kernels and preparation method thereof - Google Patents
Salt baked macadamia nut kernels and preparation method thereof Download PDFInfo
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- 150000003839 salts Chemical class 0.000 title claims abstract description 43
- 235000018330 Macadamia integrifolia Nutrition 0.000 title claims abstract description 28
- 240000000912 Macadamia tetraphylla Species 0.000 title claims abstract description 28
- 235000003800 Macadamia tetraphylla Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000004806 packaging method and process Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims description 22
- 230000008014 freezing Effects 0.000 claims description 22
- 238000001035 drying Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 13
- 238000005507 spraying Methods 0.000 claims description 12
- 230000018044 dehydration Effects 0.000 claims description 8
- 238000006297 dehydration reaction Methods 0.000 claims description 8
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000002356 single layer Substances 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 238000004383 yellowing Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 241000238631 Hexapoda Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 241000208467 Macadamia Species 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000004544 sputter deposition Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
Classifications
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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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B9/20—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/30—Inorganic compounds
-
- 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
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- 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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- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses salt baked macadamia nut kernels and a preparation method thereof, and belongs to the technical field of nut processing. The obtained nuts are pre-frozen, pre-dried, atomized, wrapped and jointly and sectionally baked, so that the shelf life of the nuts is long, the shelf life of the nuts can be prolonged after deoxidation or inflation packaging in the later period, and the rancid flavor of the nuts which are easy to deteriorate in the placing process is improved.
Description
Technical Field
The invention relates to the technical field of nut processing, in particular to salt baked macadamia nut kernels and a preparation method thereof.
Background
Macadamia nut is considered one of the best nuts in the world. The macadimia nut kernel is rich in nutrition, has the oil content of 70-79%, is particularly characterized by being rich in unsaturated fatty acid, mainly contains oleic acid and palmitic acid, has the ratio of the unsaturated fatty acid to the saturated fatty acid of the macadimia nut kernel of the light shell seed of 6.2, and has the crude shell seed of 4.8; 9% of protein, and also contains rich calcium, phosphorus, iron, vitamin B1, B2 and 8 amino acids necessary for human body. Macadamia nut is crisp, tender and delicious, has unique cream fragrance, is edible nut with better quality in the world, and is called as 'dried nut queen' and 'world nut king'.
The patent application of the Chinese invention with the publication number of CN107950971A discloses a production method of salt baked macadamia nut kernels, which comprises the steps of selecting fruits, breaking shells, drying, salt baking and packaging. The nut prepared by the traditional method has short shelf life, and the nut is easy to have deteriorated 'rancid taste' when oxygen is generated in the later period. Therefore, there is a need to develop a salt baked macadamia nut kernel capable of prolonging shelf life and improving mouthfeel and a preparation method thereof.
Disclosure of Invention
In order to solve the technical problems, the invention provides the salt roasted macadamia nut and the preparation method thereof, no chemical additive is used in the preparation process, the salt roasted macadamia nut is nutritious and healthy, has long shelf life and crisp mouthfeel, and can be industrially produced on a large scale.
In order to realize the purpose, the following technical scheme is provided:
a preparation method of salt baked macadamia nut kernels comprises the following steps:
(1) pretreatment: breaking the shell of the macadimia nut, and taking out nuts with qualified quality for later use;
(2) pre-freezing nuts: flatly spreading the kernels into a tray in a single layer mode, placing the kernels into a freezing warehouse, and pre-freezing the kernels at the temperature of-8 to-6 ℃ to obtain pre-frozen kernels;
(3) pre-drying kernels: adjusting the air pressure of a freezer dryer to 0.01-0.02 kPa, adjusting the temperature to-45-40 ℃, continuously treating the pre-frozen nutlet, and vacuumizing and sealing after the treatment is finished to obtain the pre-dried nutlet;
(4) vacuum freeze dehydration: putting the pre-dried nutlet into a drying oven of a vacuum freeze dryer, adjusting the baking temperature to 45-50 ℃ for the first time, turning over the nutlet after the surface of the nutlet is shrunk, and then adjusting the baking temperature to 35-40 ℃ to obtain dehydrated nutlet for later use;
(5) atomizing and spraying: atomizing and spraying the salt water on the surfaces of the dehydrated kernels until the surfaces of the dehydrated kernels are uniformly wrapped by the salt water to obtain atomized kernels for later use;
(6) baking in sections: sending the atomized kernels into a tunnel oven for sectional treatment, which comprises the following steps: in the yellowing period, the temperature is raised to 58-60 ℃ of dry bulb temperature and 58-60 ℃ of wet bulb temperature within 4-5 min, and after the temperature is raised, the temperature is continuously stabilized and baked for 4-5 min; the color fixing period is that the temperature is raised to 80-85 ℃ of dry-bulb temperature and 80-85 ℃ of wet-bulb temperature within 4-5 min, and the roasted nuts are obtained after the temperature is raised and then the stable-temperature roasting is continued for 10-12 min;
(7) cooling and subpackaging: and cooling the baked nuts by cold air, and packaging to obtain the finished product of the salt baked macadamia nut nuts.
Furthermore, the macadimia nuts are selected from fruits which are full, have no plant diseases and insect pests and have no damaged shells.
Further, the pre-freezing time of the nuts is 1.5-2 h.
Further, the mass concentration of the brine is 12-14%.
Further, the pre-drying time of the nuts is 5-6 h.
Further, the packaging mode is deoxidation packaging or inflation packaging.
The invention also comprises the salt baked macadamia nut kernel obtained by the preparation method.
The invention has the following beneficial effects:
1. firstly, the nutlet is pre-frozen and then pre-dried, and then the water in the nutlet cell solution can be rapidly removed through the high-pressure steam combined segmented cooling treatment, so that the interior of the nutlet is provided with honeycomb-shaped holes. The obtained nuts are pre-frozen, pre-dried, atomized, wrapped and jointly and sectionally baked, so that the shelf life of the nuts is long, the shelf life of the nuts can be prolonged after deoxidation or inflation packaging in the later period, and the rancid flavor of the nuts which are easy to deteriorate in the placing process is improved.
2. According to the method, water in the macadimia nut is crystallized through pre-freezing treatment, so that liquid sputtering during subsequent vacuum freeze dehydration is avoided, and the fluffy feeling of the nut is increased; and the damage of heat-sensitive substances such as unsaturated fatty acid in the kernels can be effectively inhibited through vacuum freezing dehydration, so that the fluffy feeling of the kernels is increased, and a high-quality raw material is provided for subsequent operation.
3. The shelf life of the finished product salt roasted macadamia nut is more than one year, the taste is kept crisp and unchanged, and the product is easy to carry and suitable for large-scale industrial production.
Detailed Description
The technical solution of the present invention will be described with reference to the following examples.
Example 1
A preparation method of salt baked macadamia nut kernels comprises the following steps:
(1) pretreatment: breaking the shell of the full macadimia nut without diseases and insect pests and broken shell, and taking out the qualified kernel for later use;
(2) pre-freezing nuts: flatly spreading the kernels into a tray in a single layer mode, placing the kernels into a freezing warehouse, and pre-freezing the kernels at the temperature of minus 8 ℃ for 1.5 hours to obtain pre-frozen kernels;
(3) pre-drying kernels: adjusting the air pressure of a freezer dryer to 0.01kPa, adjusting the temperature to-45 ℃, continuously treating the pre-frozen nuts for 5 hours, and vacuumizing and sealing after the treatment is finished to obtain the pre-dried nuts;
(4) vacuum freeze dehydration: putting the pre-dried nutlet into a drying oven of a vacuum freeze dryer, adjusting the baking temperature to 45 ℃ for the first time, turning over the nutlet after the surface of the nutlet is shrunk, and then adjusting the baking temperature to 35 ℃ to obtain dehydrated nutlet for later use;
(5) atomizing and spraying: atomizing and spraying the salt water with the mass concentration of 12% onto the surface of the dehydrated nut until the surface of the dehydrated nut is uniformly wrapped by the salt water to obtain atomized nut for later use;
(6) baking in sections: sending the atomized kernels into a tunnel oven for sectional treatment, which comprises the following steps: the yellowing period is that the temperature is raised to 58 ℃ of dry bulb temperature and 58 ℃ of wet bulb temperature within 4min, and the temperature is continuously and stably baked for 4min after the temperature is raised; the fixation period is that the temperature is increased to 80 ℃ of dry-bulb temperature and 80 ℃ of wet-bulb temperature within 4min, and the roasted nuts are obtained after the temperature is increased and the stable-temperature roasting is continued for 10 min;
(7) cooling and subpackaging: and (3) cooling the roasted nuts by cold air, and then carrying out deoxidation packaging or inflation packaging to obtain the finished product of the salt roasted macadimia nut.
Comparative example 1
The difference from example 1 is that: the pre-freezing treatment in the step (2) is not included.
Comparative example 2
The difference from example 1 is that: not comprising the step (4) and the step (6), and baking at the oven temperature of 170 ℃ for 3min after atomization.
Comparative example 3
The traditional salt baking method comprises the following steps: burying the dehydrated macadamia nut kernels into a hot salt pile, and carrying out salt baking for 3h at 100 ℃.
Example 2
A preparation method of salt baked macadamia nut kernels comprises the following steps:
(1) pretreatment: breaking the shell of the full macadimia nut without diseases and insect pests and broken shell, and taking out the qualified kernel for later use;
(2) pre-freezing nuts: flatly spreading the kernels into a tray in a single layer mode, placing the kernels into a freezing warehouse, and pre-freezing the kernels at the temperature of minus 6 ℃ for 2 hours to obtain pre-frozen kernels;
(3) pre-drying kernels: adjusting the air pressure of a freezer dryer to 0.02kPa, adjusting the temperature to-40 ℃, continuously treating the pre-frozen nuts for 6 hours, and vacuumizing and sealing after the treatment is finished to obtain the pre-dried nuts;
(4) vacuum freeze dehydration: putting the pre-dried nutlet into a drying oven of a vacuum freeze dryer, adjusting the baking temperature to 50 ℃ for the first time, turning over the nutlet after the surface of the nutlet is shrunk, and then adjusting the baking temperature to 40 ℃ to obtain dehydrated nutlet for later use;
(5) atomizing and spraying: atomizing and spraying the salt water with the mass concentration of 14% onto the surface of the dehydrated nut until the surface of the dehydrated nut is uniformly wrapped by the salt water to obtain atomized nut for later use;
(6) baking in sections: sending the atomized kernels into a tunnel oven for sectional treatment, which comprises the following steps: the yellowing period is that the temperature is raised to 60 ℃ of dry bulb temperature and 60 ℃ of wet bulb temperature within 5min, and the temperature is continuously and stably baked for 5min after the temperature is raised; the fixation period is that the temperature is increased to 85 ℃ of dry-bulb temperature and 85 ℃ of wet-bulb temperature within 5min, and the roasted nuts are obtained after the temperature is increased and the stable-temperature roasting is continued for 12 min;
(7) cooling and subpackaging: and (3) cooling the roasted nuts by cold air, and then carrying out deoxidation packaging or inflation packaging to obtain the finished product of the salt roasted macadimia nut.
Example 3
A preparation method of salt baked macadamia nut kernels comprises the following steps:
(1) pretreatment: breaking the shell of the full macadimia nut without diseases and insect pests and broken shell, and taking out the qualified kernel for later use;
(2) pre-freezing nuts: flatly spreading the kernels into a tray in a single layer mode, placing the kernels into a freezing warehouse, and pre-freezing the kernels at the temperature of minus 7 ℃ for 1.8 hours to obtain pre-frozen kernels;
(3) pre-drying kernels: adjusting the air pressure of a freezer dryer to 0.015kPa, adjusting the temperature to-42 ℃, continuously treating the pre-frozen nutlet for 5.5 hours, and vacuumizing and sealing after the treatment is finished to obtain the pre-dried nutlet;
(4) vacuum freeze dehydration: putting the pre-dried nutlet into a drying oven of a vacuum freeze dryer, adjusting the baking temperature to 48 ℃ for the first time, turning over the nutlet after the surface of the nutlet is shrunk, and then adjusting the baking temperature to 38 ℃ to obtain dehydrated nutlet for later use;
(5) atomizing and spraying: atomizing and spraying 13% by mass of saline water onto the surface of the dehydrated nut until the surface of the dehydrated nut is uniformly wrapped by the saline water to obtain atomized nut for later use;
(6) baking in sections: sending the atomized kernels into a tunnel oven for sectional treatment, which comprises the following steps: the yellowing period is that the temperature is raised to 59 ℃ of dry bulb temperature and 59 ℃ of wet bulb temperature within 4.5min, and the temperature is continuously and stably baked for 4.5min after the temperature is raised; the color fixing period is that the temperature is raised to 82 ℃ of dry-bulb temperature and 82 ℃ of wet-bulb temperature within 4.5min, and the roasted nuts are obtained after the temperature is raised and the stable-temperature roasting is continued for 11 min;
(7) cooling and subpackaging: and (3) cooling the roasted nuts by cold air, and then carrying out deoxidation packaging or inflation packaging to obtain the finished product of the salt roasted macadimia nut.
Example 4
A preparation method of salt baked macadamia nut kernels comprises the following steps:
(1) pretreatment: breaking the shell of the full macadimia nut without diseases and insect pests and broken shell, and taking out the qualified kernel for later use;
(2) pre-freezing nuts: flatly spreading the kernels into a tray in a single layer, putting the kernels into a freezer, and pre-freezing the kernels at the temperature of-6 ℃ for 1.8 hours to obtain pre-frozen kernels;
(3) pre-drying kernels: adjusting the air pressure of a freezer dryer to 0.012kPa, adjusting the temperature to-49 ℃, continuously treating the pre-frozen nutlet for 5.8 hours, and vacuumizing and sealing after the treatment is finished to obtain the pre-dried nutlet;
(4) vacuum freeze dehydration: putting the pre-dried nutlet into a drying oven of a vacuum freeze dryer, adjusting the baking temperature to 47 ℃ for the first time, turning over the nutlet after the surface of the nutlet is shrunk, and then adjusting the baking temperature to 38 ℃ to obtain dehydrated nutlet for later use;
(5) atomizing and spraying: atomizing and spraying the salt water with the mass concentration of 12.5% onto the surface of the dehydrated nut until the surface of the dehydrated nut is uniformly wrapped by the salt water to obtain atomized nut for later use;
(6) baking in sections: sending the atomized kernels into a tunnel oven for sectional treatment, which comprises the following steps: the yellowing period is that the temperature is raised to 59 ℃ of dry bulb temperature and 59 ℃ of wet bulb temperature within 4min, and the temperature is continuously and stably baked for 5min after the temperature is raised; the fixation period is that the temperature is raised to 82 ℃ of dry-bulb temperature and 82 ℃ of wet-bulb temperature within 5min, and the roasted nuts are obtained after the temperature is raised and the stable-temperature roasting is continued for 10 min;
(7) cooling and subpackaging: and (3) cooling the roasted nuts by cold air, and then carrying out deoxidation packaging or inflation packaging to obtain the finished product of the salt roasted macadimia nut.
And (3) experimental verification:
in the experiment, the above examples 1 to 4 and comparative examples 1 to 3 were subjected to sensory evaluation, and a blank control group was added, the scoring criteria are shown in Table 1, and the scoring results are shown in Table 2.
TABLE 1 sensory Scoring criteria for salt baked macadamia nuts
Table 2 sensory scores of salt baked macadamia nuts
The results in table 2 show that: the higher the total score, the better the quality of the salt baked macadamia nuts prepared. The salt baked macadamia nut kernels obtained by the preparation method of the embodiment 1-4 are superior to other comparative example groups in all indexes and good in appearance, taste and flavor, and the preparation method can remarkably improve the quality and shelf life of the salt baked macadamia nut kernels; and the salt baked macadamia nut kernels in the embodiments 1-4 of the invention have stable scores, which shows that the preparation process of the invention is easy to operate and has better stability.
The above embodiments are only used for illustrating but not limiting the technical solutions of the present invention, and although the above embodiments describe the present invention in detail, those skilled in the art should understand that: modifications and equivalents may be made thereto without departing from the spirit and scope of the invention and any modifications and equivalents may fall within the scope of the claims.
Claims (7)
1. A preparation method of salt baked macadamia nut kernels is characterized by comprising the following steps:
(1) pretreatment: breaking the shell of the macadimia nut, and taking out nuts with qualified quality for later use;
(2) pre-freezing nuts: flatly spreading the kernels into a tray in a single layer mode, placing the kernels into a freezing warehouse, and pre-freezing the kernels at the temperature of-8 to-6 ℃ to obtain pre-frozen kernels;
(3) pre-drying kernels: adjusting the air pressure of a freezer dryer to 0.01-0.02 kPa, adjusting the temperature to-45-40 ℃, continuously treating the pre-frozen nutlet, and vacuumizing and sealing after the treatment is finished to obtain the pre-dried nutlet;
(4) vacuum freeze dehydration: putting the pre-dried nutlet into a drying oven of a vacuum freeze dryer, adjusting the baking temperature to 45-50 ℃ for the first time, turning over the nutlet after the surface of the nutlet is shrunk, and then adjusting the baking temperature to 35-40 ℃ to obtain dehydrated nutlet for later use;
(5) atomizing and spraying: atomizing and spraying the salt water on the surfaces of the dehydrated kernels until the surfaces of the dehydrated kernels are uniformly wrapped by the salt water to obtain atomized kernels for later use;
(6) baking in sections: sending the atomized kernels into a tunnel oven for sectional treatment, which comprises the following steps: in the yellowing period, the temperature is raised to 58-60 ℃ of dry bulb temperature and 58-60 ℃ of wet bulb temperature within 4-5 min, and after the temperature is raised, the temperature is continuously stabilized and baked for 4-5 min; the color fixing period is that the temperature is raised to 80-85 ℃ of dry-bulb temperature and 80-85 ℃ of wet-bulb temperature within 4-5 min, and the roasted nuts are obtained after the temperature is raised and then the stable-temperature roasting is continued for 10-12 min;
(7) cooling and subpackaging: and cooling the baked nuts by cold air, and packaging to obtain the finished product of the salt baked macadamia nut nuts.
2. The method of claim 1, wherein said macadamia nut is selected from the group consisting of a full, pest and shell free, and shell free fruit.
3. The method of claim 1, wherein the pre-freezing time of the salted macadamia nut kernels is 1.5-2 hours.
4. The method of claim 1, wherein the brine has a concentration of 12-14% by weight.
5. The method of claim 1, wherein the pre-drying time of the salted macadamia nut kernels is 5-6 hours.
6. The method of claim 1, wherein said packaging is a deoxygenated or aerated packaging.
7. A salt baked macadamia nut kernel obtained by the method of any one of claims 1 to 6.
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