CN111758943A - Honey nut and preparation method thereof - Google Patents

Honey nut and preparation method thereof Download PDF

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Publication number
CN111758943A
CN111758943A CN201910260601.9A CN201910260601A CN111758943A CN 111758943 A CN111758943 A CN 111758943A CN 201910260601 A CN201910260601 A CN 201910260601A CN 111758943 A CN111758943 A CN 111758943A
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China
Prior art keywords
honey
nut
coating
nuts
product
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CN201910260601.9A
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Chinese (zh)
Inventor
田野
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Qingdao Zhongchuang Weilai Food Technology Co.,Ltd.
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Qingdao Guoguobaba Food Co ltd
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Priority to CN201910260601.9A priority Critical patent/CN111758943A/en
Publication of CN111758943A publication Critical patent/CN111758943A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A23P20/13—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering involving agitation of the foodstuff inside a rotating apparatus, e.g. a drum
    • 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 & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Dispersion Chemistry (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention relates to a honey nut and a preparation method thereof, and the honey nut comprises the following components: nut, water, xanthan gum, maltose syrup, white granulated sugar, honey and edible salt; the preparation method comprises the following steps: (1) respectively weighing nuts, water, xanthan gum, maltose syrup, white granulated sugar, honey and edible salt; (2) preparing a coating liquid; (3) preparing the powder before preparation; (4) spraying a coating; (5) wrapping the powder; (6) baking; (7) cooling; (8) scattering and bagging for packaging. The invention enriches the fragrant and sweet taste and the layering sense of the taste of honey on the honey nut spraying layer, improves the texture compactness of the coating, effectively prevents the coating from falling off, reduces the damage to nutrient substances of the product by low-temperature baking, improves the nutritional value of the product, reduces the defective rate by 25-35%, reduces the half-grain rate by 20%, improves the yield, solves the problem of adhesion of the product after the product is taken out of an oven, is beneficial to quick drying and refreshing of the surfaces of the honey nuts by a quick cooling process, and prolongs the shelf life of the product again.

Description

Honey nut and preparation method thereof
Technical Field
The invention belongs to the field of coated nuts and preparation thereof, and relates to honey nuts and a preparation method thereof.
Background
The nut is a pod, the color of the nut shell is yellowish white, and also has yellowish brown, brown or yellow, which is related to the variety and soil texture of the nut, the seeds in the nut shell are commonly called nut rice or nut kernels and consist of three parts of seed coats, cotyledons and embryos, the color of the seed coats is light brown or light red, the seed coats are two pieces in the seed coats, and the seed coats are raw materials for producing edible vegetable oil, the extracted oil in the nut kernels is transparent, yellowish and aromatic, the seeds contain 40-50% of fatty oil, 20-30% of nitrogen-containing substances, 8-21% of starch, 2-5% of cellulose, 5-8% of water, 2-4% of ash, vitamins and the like. The nuts can be processed into non-staple food, the processing method of the nuts is multiple, the nuts can be fried, boiled, fried and fried, and the processing method has the advantages of convenience in eating, nutrition and delicacy.
The market demand of the coated nut products is very large, but the traditional nut processing method has single taste, is difficult to meet different taste requirements of consumers, has a large number of technical problems, and the improper processing method easily causes the loss of the nutrient elements of the nuts. At present, the preparation method of the coated products on the market adopts a gap type baking mode for semi-mechanized production, syrup is a main link for enhancing the adhesion degree of the coated nuts in the production process of the coated nuts, and the problems of high sugar content and easy falling of a coating layer exist. The traditional preparation method of the coated product is that the raw material is directly coated with special wheat flour and baked or roasted to form the coated product, the coated product has smooth appearance, dark red color and no obvious puffing layer, the coated layer is non-puffed wheat flour, so the coated product has hard taste and thick wheat flour powder, although the coated kernel is coated, the coated product still has strong air permeability, and oxygen in the air or in the product package can enter the coated layer and be oxidized with the kernel, so the peroxide value of the coated product exceeds the standard. In the prior art, the baking or baking time is long, the energy consumption is large, and the baked product after being coated is usually treated only by adopting an oil-draining cooling drying mode, so that the oil content of the product wall is large, the quality guarantee period is greatly shortened, and the taste is greasy. In addition, waste residues generated in the process of frying food are remained in the oil pan, the residual waste residues are not easy to remove, the labor force is increased, and the waste residues remained in the baking pan pollute oil products and influence the taste and quality of the baked food. The coating layer of the product is damaged in different degrees in each link of the whole process of the coated product, so that the finished product rate is low and the yield is low. Finally, the coating products sold in the market have poor sense, the coating layer is not uniform, and all physical and chemical indexes and sanitary indexes are not ideal.
Therefore, how to develop a honey nut with unique taste, rich nutrition and high yield and a preparation method thereof are technical problems which need to be solved urgently by technical personnel in the field.
Disclosure of Invention
The invention aims to provide honey nuts and a preparation method thereof, and overcomes the defects and shortcomings of the prior art.
The technical scheme for solving the technical problems is as follows:
the honey nut is prepared from the following raw materials in parts by weight: 900 parts of nuts, 60-90 parts of water, 0.4-3 parts of xanthan gum, 2-15 parts of maltose syrup, 194 parts of white granulated sugar, 8-30 parts of honey and 4.5-21.6 parts of edible salt.
The invention has the beneficial effects that: the honey and nut formula is scientific and reasonable, the maltose syrup, the white granulated sugar, the xanthan gum and the honey are reasonably matched according to a certain proportion in the formula, so that the effects of all the components generate synergistic effects and are mutually promoted, the fragrant and sweet taste of the honey and nut coating layer is enriched, the uniformity of the coating powder is effectively improved, the texture compactness and uniform layering of the coating layer are improved, the falling of the coating layer and the loss of nutrient elements such as nuts and honey are effectively prevented, and the honey and nut coating formula also has multiple effects of improving the immunity of the organism, promoting the health of a human body and prolonging the life. Compared with other coating products in the market, the compatibility of the coating is unique in taste, crisp, honey and fragrant, rich in taste, compact in texture, uniform in coating, excellent in quality, more stable in performance indexes such as product appearance, physicochemical property and the like, high in yield and yield, and capable of enhancing the efficacy of the product for enhancing the immunity by multiple times.
The invention also provides a preparation method of the honey nuts, which comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) mixing xanthan gum, maltose syrup, honey, water and the first part of white granulated sugar, and uniformly stirring to prepare coating liquid for later use;
(3) mixing edible salt and the second part of white granulated sugar, and stirring uniformly to obtain pre-powder for later use;
(4) putting the nuts into a coating cylinder, rotating the coating cylinder, and uniformly spraying the coating liquid prepared in the step (2) onto the surfaces of the nuts to prepare coating material nuts;
(5) uniformly spraying the pre-powder prepared in the step (3) on the surfaces of the coating nuts while rotating the coating cylinder to prepare a honey nut primary product;
(6) baking the primary honey and nut products prepared in the step (5);
(7) cooling the primary honey nut product baked in the step (6) to obtain a honey nut finished product;
(8) and (5) placing the honey nut finished product prepared in the step (7) into a stirrer, stirring, bagging and packaging.
The invention has the beneficial effects that: the honey nut is simple in preparation process, low in production cost and convenient for large-scale and batch production in factories, and the honey nut produced by the preparation method has the advantages of long shelf life, convenience in carrying and eating and the like.
Further, the weight ratio of the water, the xanthan gum, the maltose syrup, the first part of white granulated sugar and the honey in the step (2) is 60-90: 0.4-3: 2-15:11.5-20: 8-30; the edible salt and the second part of white granulated sugar in the step (3) have the weight ratio of; the weight ratio of the coating liquid to the nuts in the step (4) is 1: 9-11.
Preferably, the weight ratio of the water, the xanthan gum, the maltose syrup, the first part of white granulated sugar and the honey in the step (2) is 70-75: 0.5-1: 3-4:11.5-20: 10-15; the weight ratio of the edible salt to the second part of white granulated sugar in the step (3) is 1: 8; the weight ratio of the coating liquid to the nuts in the step (4) is 1: 10.
The adoption of the further beneficial effects is as follows: the coating liquid has a unique formula, the sweet taste of the honey of the coating layer is enriched by utilizing the synergistic effect of maltose syrup, white granulated sugar and honey, the xanthan gum is added, the adhesion effect of the syrup is favorably improved, the uniformity of the coating powder is effectively improved when the pre-powder is added and mixed, the appearance consistency of the coated nuts is ensured, the texture compactness of the coating layer is improved, the coating layer is effectively prevented from falling off, the honey is directly added, the effects of beautifying, detoxifying, losing weight and delaying aging are realized, the immunity of the organism is improved, the health of the human body is promoted, the effect of prolonging the life is realized, the nutritional value of the product is improved, the coating speed and efficiency are improved, the yield of the honey nuts is improved, the appearance of the coating layer is transparent, the color is uniform, and the appetite is improved.
Further, the rotation time of the coating cylinder in the step (4) and/or the step (5) is 1-10 minutes, and the rotation speed is 10-20 HZ.
The adoption of the further beneficial effects is as follows: the uniformity and the layering of the nut coating are effectively improved, the fragrant and sweet taste of the honey of the coating layer is enriched, the appearance consistency of the coated nuts is ensured, the compactness of the texture of the coating layer is improved, and the shedding of the coating layer and the loss of nutrient elements such as nuts and honey are effectively prevented.
Further, sharp protrusions which are uniformly distributed are arranged on the inner wall of the clothes wrapping cylinder in the step (4) and/or the step (5), and adjacent protrusions are fixedly connected through elastic sheets.
The adoption of the further beneficial effects is as follows: the coating effect of nuts is greatly improved due to the unique design of the interior of the coating cylinder, the sharp protrusions are arranged in a staggered manner, when materials rotate in the cylinder body, the contact area of the outer wall of the materials can be increased, the coating time is shortened, and the coating effect is uniform; the adjacent sharp-pointed bulges are fixedly connected by the elastic sheets to play an elastic role, so that the breakage of products is greatly reduced, the defective rate of the products is greatly reduced, and the yield of the finished products is improved.
Further, the baking time in the step (6) is 1.5-2.5 hours, and the baking temperature is 100-115 ℃.
The adoption of the further beneficial effects is as follows: the low-temperature baking adopted in the invention reduces the damage of the nutrient substances of the product and improves the nutritional value of the product.
Further, the temperature of the cold air cooled in the step (7) is 2-10 ℃, the air speed is 10-25 m/s, and the cold air is cooled to 15-25 ℃.
The adoption of the further beneficial effects is as follows: the rapid cooling process improves the feeling that the product is oily and greasy to eat, improves the taste of the product, reduces the cost of the product, and simultaneously can reduce the labor cost of cleaning equipment.
Further, the stirring time in the step (8) is 1-5 minutes, and the stirring speed is 5-15 HZ.
The adoption of the further beneficial effects is as follows: the problem of the adhesion of product after the pot is taken out is solved, be convenient for the product better, separate the adhesion material more fast after the pot is taken out, be favorable to the quick dry and comfortable on honey nut surface simultaneously, prolonged the shelf life of product.
Further, a longitudinal stirring column is arranged in the stirrer in the step (8), a plurality of protruding parts are arranged on the periphery of the stirring column, and the protruding parts are arranged at equal intervals.
The adoption of the further beneficial effects is as follows: the damage rate of honey nuts is reduced, the problem of adhesion after the product is taken out of the pot is solved, the product is convenient to separate adhesion materials better and more quickly after being taken out of the pot, meanwhile, the honey nuts are fast and dry on the surface, and the quality guarantee period of the product is prolonged.
Further, the materials are conveyed by forward and reverse rotating conveyor belts in the material conveying process between the steps (1) to (8).
The adoption of the further beneficial effects is as follows: in the invention, the materials are conveyed by the forward and reverse rotating conveyor belts in the material conveying process among the steps, so that the preparation method is simplified, the screening of products is facilitated, the defective rate of the products is effectively reduced, the defective rate is reduced by 20-30%, the half grain rate is reduced by 20%, and the yield of finished products of the products is greatly improved.
Detailed Description
The principles and features of this invention are described in conjunction with the following embodiments, which are given by way of illustration only and are not intended to limit the scope of the invention.
Example 1
(1) Weighing 900 g of nut meat, 63 g of water, 0.45 g of xanthan gum, 2.7 g of maltose syrup, 244.85 g of white granulated sugar, 9 g of honey and 10 g of edible salt;
(2) mixing the xanthan gum, the maltose syrup, the white granulated sugar, the honey and water, and uniformly stirring to prepare a coating liquid for later use, wherein the temperature of the water is 60 ℃, and the weight ratio of the water to the xanthan gum to the maltose syrup to the white granulated sugar to the honey is 63:0.45:2.7:14.85: 9;
(3) mixing the rest white granulated sugar and edible salt, and stirring uniformly to obtain pre-powder for later use;
(4) putting the nut kernels into a coating cylinder, arranging sharp protrusions on the inner wall of the coating cylinder at equal intervals along the transverse direction and the longitudinal direction of the cylinder body in a staggered manner, fixedly connecting adjacent sharp protrusions by using elastic sheets, uniformly spraying the coating liquid prepared in the step (2) onto the surfaces of the nut kernels while rotating the coating cylinder to prepare the coating material nuts, wherein the weight ratio of the coating liquid to the nuts is 1:10, the rotation time of the coating cylinder is 2min, and the rotation speed is 15 HZ;
(5) uniformly spraying the pre-powder prepared in the step (3) onto the surfaces of the coating nuts while rotating the coating drum to prepare a honey nut primary product, wherein the rotation time of the coating drum is 2min, and the rotation speed is 15 HZ;
(6) placing the primary honey and nut products prepared in the step (5) into a baking oven for baking, wherein the baking oven is a continuous baking oven divided into 4 areas, the baking temperature of each area is adjustable, and meanwhile, the inside of the baking oven has a stirring function, so that a certain stirring anti-adhesion effect is achieved on products on a baking conveyor belt, the baking temperature is 105 ℃, and the baking time is 2 hours;
(7) cooling the primary honey and nut products just discharged from the furnace to 15 ℃ by adopting rapid cooling equipment, wherein the temperature of cold air is 5 ℃, the air speed is 10 m/s, and meanwhile, a hot air suction device is added to quickly suck redundant hot air away to achieve rapid cooling of the primary honey and nut products so as to obtain finished honey and nut products;
(8) arranging the honey nut finished product in the step (7) in a stirrer, wherein a longitudinal stirring column is arranged in the stirrer, a plurality of protrusions are arranged on the periphery of the stirring column, the protrusions are arranged at equal intervals, the honey nut finished product is stirred by the stirrer and then packaged in a bag, the stirring time is 1 minute, and the stirring speed is 10 HZ.
And (3) adopting a forward and reverse rotating conveyor belt to transport the materials in the material conveying process between the steps (1) to (8).
Example 2
(1) Weighing 1000 g of nut meat, 70 g of water, 0.5 g of xanthan gum, 3 g of maltose syrup, 276.5 g of white granulated sugar, 10 g of honey and 13 g of edible salt;
(2) mixing the xanthan gum, the maltose syrup, the white granulated sugar, the honey and water, and uniformly stirring to prepare a coating liquid for later use, wherein the temperature of the water is 65 ℃, and the weight ratio of the water to the xanthan gum to the maltose syrup to the white granulated sugar to the honey is 70:0.5:3:16.5: 10;
(3) mixing the rest white granulated sugar and edible salt, and stirring uniformly to obtain pre-powder for later use;
(4) putting the nut kernels into a coating cylinder, arranging sharp protrusions on the inner wall of the coating cylinder at equal intervals along the transverse direction and the longitudinal direction of the cylinder body in a staggered manner, fixedly connecting adjacent sharp protrusions by using elastic sheets, uniformly spraying the coating liquid prepared in the step (2) onto the surfaces of the nut kernels while rotating the coating cylinder to prepare the coating material nuts, wherein the weight ratio of the coating liquid to the nuts is 1:10, the rotation time of the coating cylinder is 1min, and the rotation speed is 17 HZ;
(5) uniformly spraying the pre-powder prepared in the step (3) onto the surfaces of the coating nuts while rotating the coating drum to prepare a honey nut primary product, wherein the rotation time of the coating drum is 1min, and the rotation speed is 17 HZ;
(6) placing the primary honey and nut products prepared in the step (5) into a baking oven for baking, wherein the baking oven is a continuous baking oven divided into 4 areas, the baking temperature of each area is adjustable, and meanwhile, the inside of the baking oven has a stirring function, so that a certain stirring and anti-adhesion effect is achieved on products on a baking conveyor belt, the baking temperature is 107 ℃, and the baking time is 2 hours;
(7) cooling the primary honey and nut products just discharged from the furnace to 18 ℃ by adopting rapid cooling equipment, wherein the temperature of cold air is 5 ℃, the air speed is 7 m/s, and meanwhile, a hot air suction device is added to quickly suck redundant hot air away to achieve rapid cooling of the primary honey and nut products so as to obtain finished honey and nut products;
(8) arranging the honey nut finished product in the step (7) in a stirrer, wherein a longitudinal stirring column is arranged in the stirrer, a plurality of protrusions are arranged on the periphery of the stirring column, the protrusions are arranged at equal intervals, the honey nut finished product is stirred by the stirrer and then packaged in a bag, the stirring time is 1.5 minutes, and the stirring speed is 10 HZ.
And (3) adopting a forward and reverse rotating conveyor belt to transport the materials in the material conveying process between the steps (1) to (8).
Example 3
(1) Weighing 1100 g of nut kernels, 77 g of water, 0.55 g of xanthan gum, 3.3 g of maltose syrup, 298.3 g of white granulated sugar, 11 g of honey and 15 g of edible salt;
(2) mixing the xanthan gum, the maltose syrup, the white granulated sugar, the honey and water, and uniformly stirring to prepare a coating liquid for later use, wherein the temperature of the water is 70 ℃, and the weight ratio of the water to the xanthan gum to the maltose syrup to the white granulated sugar to the honey is 77:0.55:3.3:18.3: 11;
(3) mixing the rest white granulated sugar and edible salt, and stirring uniformly to obtain pre-powder for later use;
(4) putting the nut kernels into a coating cylinder, arranging sharp protrusions on the inner wall of the coating cylinder at equal intervals along the transverse direction and the longitudinal direction of the cylinder body in a staggered manner, fixedly connecting adjacent sharp-angle-shaped protrusions by using elastic sheets, uniformly spraying the coating liquid prepared in the step (2) onto the surfaces of the nut kernels while rotating the coating cylinder to prepare the coating material nuts, wherein the weight ratio of the coating liquid to the nuts is 1:10, the rotation time of the coating cylinder is 2min, and the rotation speed is 13 HZ;
(5) uniformly spraying the pre-powder prepared in the step (3) onto the surfaces of the coating nuts while rotating the coating drum to prepare a honey nut primary product, wherein the rotation time of the coating drum is 2min, and the rotation speed is 13 HZ;
(6) placing the primary honey and nut products prepared in the step (5) into a baking oven for baking, wherein the baking oven is a continuous baking oven divided into 4 areas, the baking temperature of each area is adjustable, and meanwhile, the inside of the baking oven has a stirring function, so that a certain stirring anti-adhesion effect is achieved on products on a baking conveyor belt, the baking temperature is 110 ℃, and the baking time is 2 hours;
(7) cooling the primary honey and nut products just discharged from the furnace to 16 ℃ by adopting rapid cooling equipment, wherein the temperature of cold air is 5 ℃, the wind speed is 5 m/s, and meanwhile, a hot air suction device is added to quickly suck redundant hot air away to achieve rapid cooling of the primary honey and nut products so as to obtain finished honey and nut products;
(8) arranging the honey nut finished product in the step (7) in a stirrer, wherein a longitudinal stirring column is arranged in the stirrer, a plurality of protrusions are arranged on the periphery of the stirring column, the protrusions are arranged at equal intervals, the honey nut finished product is stirred by the stirrer and then packaged in a bag, the stirring time is 1 minute, and the stirring speed is 12 HZ.
And (3) adopting a forward and reverse rotating conveyor belt to transport the materials in the material conveying process between the steps (1) to (8).
Example 4
(1) Weighing 1200 g of nut meat, 84 g of water, 0.6 g of xanthan gum, 3.6 g of maltose syrup, 339.8 g of white granulated sugar, 12 g of honey and 19 g of edible salt;
(2) mixing the xanthan gum, the maltose syrup, the white granulated sugar, the honey and water, and uniformly stirring to prepare a coating liquid for later use, wherein the temperature of the water is 68 ℃, and the weight ratio of the water to the xanthan gum to the maltose syrup to the white granulated sugar to the honey is 84:0.6:3.6:19.8: 12;
(3) mixing the rest white granulated sugar and edible salt, and stirring uniformly to obtain pre-powder for later use;
(4) putting the nut kernels into a coating cylinder, arranging sharp protrusions on the inner wall of the coating cylinder at equal intervals along the transverse direction and the longitudinal direction of the cylinder body in a staggered manner, fixedly connecting adjacent sharp protrusions by using elastic sheets, uniformly spraying the coating liquid prepared in the step (2) onto the surfaces of the nut kernels while rotating the coating cylinder to prepare the coating material nuts, wherein the weight ratio of the coating liquid to the nuts is 1:10, the rotation time of the coating cylinder is 2min, and the rotation speed is 18 HZ;
(5) uniformly spraying the pre-powder prepared in the step (3) onto the surfaces of the coating nuts while rotating the coating drum to prepare a honey nut primary product, wherein the rotation time of the coating drum is 2min, and the rotation speed is 18 HZ;
(6) placing the primary honey and nut products prepared in the step (5) into a baking oven to bake, wherein the baking oven is a continuous baking oven divided into 4 areas, the baking temperature of each area is adjustable, and meanwhile, the inside of the baking oven has a stirring function, so that a certain stirring anti-adhesion effect is achieved on products on a baking conveyor belt, the baking temperature is 106 ℃, and the baking time is 2 hours;
(7) cooling the primary honey and nut products just discharged from the furnace to 19 ℃ by adopting rapid cooling equipment, wherein the temperature of cold air is 5 ℃, the air speed is 8 m/s, and meanwhile, a hot air suction device is added to quickly suck redundant hot air away to achieve rapid cooling of the primary honey and nut products so as to obtain finished honey and nut products;
(8) arrange the honey nut finished product in step (7) in the mixer, be provided with vertical stirring post in the mixer, stirring post week side is equipped with a plurality of bellyings, a plurality of bellyings are equidistant to be arranged, go into the bagging-off packing after with the mixer with honey nut finished product stirring, stirring time 1.5 minutes, stirring speed 13 HZ.
And (3) adopting a forward and reverse rotating conveyor belt to transport the materials in the material conveying process between the steps (1) to (8).
Example 5
(1) Weighing 1000 g of nut meat, 72 g of water, 0.75 g of xanthan gum, 3.5 g of maltose syrup, 268 g of white granulated sugar, 12 g of honey and 12 g of edible salt;
(2) mixing the xanthan gum, the maltose syrup, the white granulated sugar, the honey and water, and uniformly stirring to prepare a coating liquid for later use, wherein the temperature of the water is 63 ℃, and the weight ratio of the water to the xanthan gum to the maltose syrup to the white granulated sugar to the honey is 72:0.75:3.5:18: 12;
(3) mixing the rest white granulated sugar and edible salt, and stirring uniformly to obtain pre-powder for later use;
(4) putting the nut kernels into a coating cylinder, arranging sharp protrusions on the inner wall of the coating cylinder at equal intervals along the transverse direction and the longitudinal direction of the cylinder body in a staggered manner, fixedly connecting adjacent sharp protrusions by using elastic sheets, uniformly spraying the coating liquid prepared in the step (2) onto the surfaces of the nut kernels while rotating the coating cylinder to prepare the coating material nuts, wherein the weight gram ratio of the coating liquid to the nuts is 1:10, the rotation time of the coating cylinder is 2.5min, and the rotation speed is 16 HZ;
(5) uniformly spraying the pre-powder prepared in the step (3) onto the surfaces of the coating nuts while rotating the coating cylinder to prepare a honey nut primary product, wherein the rotation time of the coating cylinder is 2.5min, and the rotation speed is 16 HZ;
(6) placing the primary honey and nut products prepared in the step (5) into a baking oven for baking, wherein the baking oven is a continuous baking oven divided into 4 areas, the baking temperature of each area is adjustable, and meanwhile, the inside of the baking oven has a stirring function, so that a certain stirring anti-adhesion effect is achieved on products on a baking conveyor belt, the baking temperature is 108 ℃, and the baking time is 2 hours;
(7) cooling the primary honey and nut products just discharged from the furnace to 20 ℃ by adopting rapid cooling equipment, wherein the temperature of cold air is 5 ℃, the air speed is 6 m/s, and meanwhile, a hot air suction device is added to quickly suck redundant hot air away to achieve rapid cooling of the primary honey and nut products so as to obtain finished honey and nut products;
(8) arranging the honey nut finished product in the step (7) in a stirrer, wherein a longitudinal stirring column is arranged in the stirrer, a plurality of protrusions are arranged on the periphery of the stirring column, the protrusions are arranged at equal intervals, the honey nut finished product is stirred by the stirrer and then packaged in a bag, the stirring time is 1 minute, and the stirring speed is 14 HZ.
And (3) adopting a forward and reverse rotating conveyor belt to transport the materials in the material conveying process between the steps (1) to (8).
A comparison of the parameters of honey nuts prepared in the above 5 examples with those of the prior art coated nut products is shown in Table 1 below, which is a common nut coating: the sugar water and the starch are coated on the nuts for multiple times according to the proportion of 1: 4.
TABLE 1 comparison of parameters for honey nuts and common coated articles
Figure BDA0002015153210000101
Figure BDA0002015153210000111
As can be seen from the table 1, the honey and nut product prepared by the method has the advantages of low oil content, moderate hardness, low acid value and slightly lower peroxide value than that of a common coating product, and is beneficial to prolonging the quality guarantee period of the coated nuts.
The above description is only a preferred embodiment of the present invention, and should not be taken as limiting the invention, and it should be noted that: it will be apparent to those skilled in the art that various changes, modifications, additions and substitutions can be made without departing from the spirit and scope of the invention, which is encompassed by the invention.

Claims (10)

1. The honey nut is characterized by being prepared from the following raw materials in parts by weight: 900 parts of nuts, 60-90 parts of water, 0.4-3 parts of xanthan gum, 2-15 parts of maltose syrup, 194 parts of white granulated sugar, 8-30 parts of honey and 4.5-21.6 parts of edible salt.
2. The preparation method of the honey nuts is characterized by comprising the following steps:
(1) weighing the raw materials according to the parts by weight of claim 1;
(2) mixing xanthan gum, maltose syrup, honey, water and the first part of white granulated sugar, and uniformly stirring to prepare coating liquid for later use;
(3) mixing edible salt and the second part of white granulated sugar, and stirring uniformly to obtain pre-powder for later use;
(4) putting the nuts into a coating cylinder, rotating the coating cylinder, and uniformly spraying the coating liquid prepared in the step (2) onto the surfaces of the nuts to prepare coating material nuts;
(5) uniformly spraying the pre-powder prepared in the step (3) on the surfaces of the coating nuts while rotating the coating cylinder to prepare a honey nut primary product;
(6) baking the primary honey and nut products prepared in the step (5);
(7) cooling the primary honey nut product baked in the step (6) to obtain a honey nut finished product;
(8) and (5) placing the honey nut finished product prepared in the step (7) into a stirrer, stirring, bagging and packaging.
3. A honey nut preparation method according to claim 2, wherein the weight ratio of the water, xanthan gum, maltose syrup, the first portion of white granulated sugar and honey in step (2) is 60-90: 0.4-3: 2-15:11.5-20: 8-30; the weight ratio of the edible salt to the second part of white granulated sugar in the step (3) is 1: 8; the weight ratio of the coating liquid to the nuts in the step (4) is 1: 9-11.
4. A honey nut preparation method according to claim 2, wherein the coating cylinder in step (4) and/or step (5) is rotated for 1-10 minutes at a speed of 10-20 HZ.
5. A honey nut preparation method according to claim 2, wherein the inner wall of the coating cylinder in the step (4) and/or the step (5) is provided with sharp protrusions which are uniformly distributed, and adjacent protrusions are fixedly connected by elastic sheets.
6. The method as claimed in claim 2, wherein the roasting time in step (6) is 1.5-2.5 hours, and the roasting temperature is 100-115 ℃.
7. A honey nut preparation method according to claim 2, wherein the cooling in step (7) is performed with cold air at a temperature of 2-10 ℃ and a wind speed of 10-25 m/s, and the cooling is performed to 15-25 ℃.
8. A honey nut production method according to claim 2, wherein the stirring time in step (8) is 1-5 minutes and the stirring speed is 5-15 HZ.
9. A honey nut preparation method according to claim 2, characterized in that a longitudinal stirring column is arranged in the stirrer in step (8), a plurality of convex parts are arranged on the periphery of the stirring column, and the convex parts are arranged at equal intervals.
10. A honey nut preparation method according to claim 2, wherein the material conveying process between the steps (1) to (8) adopts a positive and negative rotating conveyor belt to convey the materials.
CN201910260601.9A 2019-04-02 2019-04-02 Honey nut and preparation method thereof Pending CN111758943A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106578285A (en) * 2016-11-10 2017-04-26 无锡华臻果果食品技术有限公司 Coating formula, honey and butter coating peanuts and peanut preparation method
CN109393415A (en) * 2018-12-06 2019-03-01 南京阿甘正馔食品有限公司 A kind of honeyed peanuts and its production technology

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106578285A (en) * 2016-11-10 2017-04-26 无锡华臻果果食品技术有限公司 Coating formula, honey and butter coating peanuts and peanut preparation method
CN109393415A (en) * 2018-12-06 2019-03-01 南京阿甘正馔食品有限公司 A kind of honeyed peanuts and its production technology

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