CN111772148A - Ginger-flavored series sunflower seeds and preparation method thereof - Google Patents

Ginger-flavored series sunflower seeds and preparation method thereof Download PDF

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CN111772148A
CN111772148A CN202010558031.4A CN202010558031A CN111772148A CN 111772148 A CN111772148 A CN 111772148A CN 202010558031 A CN202010558031 A CN 202010558031A CN 111772148 A CN111772148 A CN 111772148A
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parts
ginger
sunflower seeds
flavored
sunflower
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王志尧
王韬
陈欣
梁雅辉
韩红园
李建
常霞
王伟
魏磊
张海艳
陈飞
王建军
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Henan Napu Biotechnology Co.,Ltd.
Henan Academy of Sciences
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Abstract

The invention relates to ginger-flavored series sunflower seeds which are mainly prepared from the following raw materials in parts by weight: 40-60 parts of ginger, 80-120 parts of sunflower seeds, 0-4 parts of angelica sinensis, 0-4 parts of clove, 0-2 parts of pepper, 0-2 parts of anise, 0-2 parts of cinnamon, 0.5-0.7 part of liquorice, 8-12 parts of sunflower seed oil, 12-18 parts of brown sugar produced by ancient method, 12-18 parts of white granulated sugar, 10-18 parts of salt, 0-12 parts of flavoring, 0.4-0.6 part of sucralose and 0.16-0.24 part of monosodium glutamate. On the basis of a traditional formula, the sunflower seeds are added with aromatic traditional Chinese medicines with dual purposes of medicine and food, meanwhile, effective components in ginger are greatly reserved, the aromatic smell and the spicy taste of the ginger are very prominent, the series of special sunflower seed leisure snacks with the effects of delicacy, greenness, health and health care fill up the market blank, and the strong demand of people on green healthy diet is met.

Description

Ginger-flavored series sunflower seeds and preparation method thereof
Technical Field
The invention belongs to the technical field of food preparation, and particularly relates to a series of ginger-flavored sunflower seeds and a preparation method thereof.
Background
The sunflower seeds are delicious in taste and rich in nutrition, and can play a role in preventing cardiovascular and cerebrovascular diseases such as hypertension and arteriosclerosis due to the fact that the sunflower seeds are rich in unsaturated fatty acids such as linoleic acid (the content can reach 70%), vitamin B1, vitamin E and other vitamins; contains rich microelements such as iron, zinc, potassium, magnesium, etc., and also has effects of preventing anemia, etc.; meanwhile, the vitamin E can prevent cells from being damaged by free radicals, has the effects of tendering and whitening skin and is beneficial to preventing rhagadia manus et pedis and generation of color spots. Therefore, the snack is a very popular leisure snack. With the continuous improvement of the living standard of substances, the snack such as melon seeds not only needs to be delicious in flavor, but also needs to be green and healthy, and even has the effects of disease prevention and health care. Although the sunflower seeds in the current roasted market have rich flavor, such as green tea flavor, cream flavor, caramel flavor, five-spice flavor and the like, the sunflower seeds are roasted by adding food additives such as pigments, essence, talcum powder, antioxidants, bleaching agents, coloring agents, color protecting agents, flavoring agents, sweetening agents and the like, the sunflower seeds are easy to dirty hands, easy to get inflamed to cause mouth and tongue sores and swollen sore throat, and even have health hidden dangers after being eaten in large quantities for a long time.
The ginger is homologous in medicine and food, contains physiological active substances such as zingerone, gingerol and the like, also contains protein, polysaccharide, vitamins and a plurality of trace elements, integrates nutrition, seasoning and health care, has a plurality of health care functions of dispelling wind cold, eliminating dampness, warming stomach, accelerating blood circulation and the like, and is widely used in food, beverage, cosmetics, health care food, medicines and spices. According to the research of modern chemical components, the aromatic smell and spicy taste of ginger mainly come from volatile oil, gingerol, zingerone and the like, and the components are easy to oxidize, unstable in heat and the like, so that the ginger-flavored products on the roasted market hardly exist.
At present, flavored sunflower seed leisure snacks exist in the market, but due to the characteristics of the chemical components of the ginger, ginger-flavored series commercial sunflower seed products which have the health-care effects of dispelling wind cold, eliminating dampness, preventing cold and warming stomach are not available, and related documents and patent reports are not available. On the basis of the traditional sunflower seed formula, some aromatic traditional Chinese medicines with dual purposes of medicine and food are added, the effective ingredients in the ginger are greatly reserved by utilizing a water bath heating process and matching with a low-temperature drying technology, the aromatic smell and the spicy taste of the ginger are very prominent, a series of special sunflower seed leisure snacks with the functions of delicacy, greenness, health and health care are successfully developed to fill the market blank, the strong demand of people on green healthy diet can be met, and huge economic benefits can be brought.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a series of ginger-flavored sunflower seeds, on the basis of the traditional sunflower seed formula, an aromatic traditional Chinese medicine with dual purposes of medicine and food is added, meanwhile, the effective components in ginger are greatly reserved, the aromatic smell and the spicy taste of the ginger are very prominent, and the series of special sunflower seed leisure snacks with the effects of delicacy, greenness, health and health care fill the market blank and meet the strong demands of people on green healthy diet.
The invention also provides a preparation method of the ginger-flavored series sunflower seeds.
In order to achieve the purpose, the invention adopts the following technical scheme:
ginger-flavored series sunflower seeds are mainly prepared from the following raw materials in parts by weight:
40-60 parts of ginger, 80-120 parts of sunflower seeds, 0-4 parts of angelica sinensis, 0-4 parts of clove, 0-2 parts of pepper, 0-2 parts of anise, 0-2 parts of cinnamon, 0.5-0.7 part of liquorice, 8-12 parts of sunflower seed oil, 12-18 parts of brown sugar produced by ancient method, 12-18 parts of white granulated sugar, 10-18 parts of salt, 8-12 parts of flavoring, 0.4-0.6 part of sucralose and 0.16-0.24 part of monosodium glutamate.
Specifically, the flavoring agent can be flos Rosae Rugosae, flos Jasmini sambac, folium Menthae or flos Osmanthi Fragrantis.
Further, according to the requirements of different tastes of the sunflower seeds, the sunflower seed cake is prepared from the following raw materials in parts by weight: 40-60 parts of ginger, 80-120 parts of sunflower seeds, 0.5-0.7 part of liquorice, 8-12 parts of sunflower seed oil, 12-18 parts of brown sugar produced by an ancient method, 12-18 parts of white granulated sugar, 10-18 parts of salt, 0-12 parts of flavoring, 0.4-0.6 part of sucralose and 0.16-0.24 part of monosodium glutamate.
The invention provides a preparation method of the ginger-flavored series sunflower seeds, which specifically comprises the following steps:
s1, cleaning sunflower seeds: sorting dry sunflower seeds with full particles, uniform size, no rot and mildew and uniform color, removing empty shells and opening the sunflower seeds;
s2, impurity removal and ash removal: adding drinking water, stirring, washing, filtering, and standing sunflower seeds;
s3, cooking: mixing 480 parts of sunflower seeds, angelica, clove, pepper, anise, cassia bark, liquorice, sunflower seed oil, ancient brown sugar, white granulated sugar, salt, sucralose and 320 parts of drinking water according to the weight ratio, and decocting for 30-120 minutes; the liquorice is required to be ground into coarse powder (the particle size is less than 8 mm) and added, the liquorice has the effect of harmonizing the other drugs according to the theory of traditional Chinese medicine, and the liquorice has the effect of returning sweet. Similarly, other spicy ingredients such as angelica, clove, pepper, anise, cinnamon, etc. are also required to be added after being ground into coarse powder (the particle size is less than 8 mm). The sunflower seed oil contains various substances beneficial to human beings, such as sterol, vitamin, linoleic acid and the like, wherein the content of natural vitamin E is highest in all main vegetable oil, the content of linoleic acid can reach about 70%, the sunflower seed oil added into a decoction can not only play a role in preventing cardiovascular and cerebrovascular diseases such as hypertension and arteriosclerosis, but also enable sunflower seed shells to be brighter and glossy, but unsaturated fatty acids such as linoleic acid and the like and the vitamin E are easy to oxidize and deteriorate, and the sunflower seed oil is preferably added when the decoction is finished in order to reduce the loss of the sunflower seed oil. The brown sugar is warm in nature, sweet in taste and capable of entering spleen, has the effects of tonifying qi and enriching blood, tonifying spleen and warming stomach, warming spleen and stomach to relieve pain, and activating blood circulation to dissipate blood stasis, and also has the effects of treating liver qi stagnation, benefiting intestines and relaxing bowels, and warming liver and improving eyesight, and is required to be prepared by adopting the traditional process, because more nutritional ingredients in sugarcane are reserved by the traditional process, the nutrition is guaranteed to be reserved, the effect is more remarkable, and the addition of the ancient brown sugar in a decoction liquid not only increases the nutritional value of a product, but also can blend the sweet taste of white granulated sugar and sucralose;
s4, crushing ginger: selecting high-quality fresh ginger, cleaning, and cutting into ginger powder;
s5, adding ginger flavor in water bath: adding the ginger powder treated by S4 into the product obtained by the treatment of S3, and heating in a boiling water bath in a closed manner for 30-50 min; effective components such as gingerol and gingerol in fresh ginger are volatile and lost, and a closed water bath at the water temperature of 100 ℃ is required, so that the extraction of the effective components can be ensured, and the loss of the volatile components can be reduced in a closed space;
s6, carrying out fragrance impregnation: adding flavoring and monosodium glutamate into the product obtained in the step S5, sealing and stewing for 4-6 hours (the flavoring is added in the step, and the main purpose is to utilize the residual heat to permeate the aromatic odor into the sunflower seed shells under the sealed condition so as to enrich the taste of the sunflower seeds, and the step does not need heating in order to reduce the loss of the aromatic odor), taking out, and draining the water; adding the flavoring after crushing is recommended so as to facilitate the subsequent sieving and impurity removal of products;
s7, baking: putting the product obtained in the step S6 into a forced air drying oven, and baking for 3-8 hours at the temperature of 80-100 ℃;
s8, cleaning: sieving to remove materials except semen Helianthi;
s9, shell fragrance spraying: uniformly spraying 1-2 parts of prepared ethanol solution containing 3% of aromatic plant essential oil according to different product requirements, sealing and bagging. The sprayed small amount of ethanol has antiseptic effect, and the fragrance of the essential oil of aromatic plant can be retained on the surface of sunflower seed, so that the sunflower seed has pleasant fragrance.
Specifically, in step S4, the diameter of the bruised ginger is required to be less than 8mm, which is not only beneficial to extracting the effective components of the fresh ginger, but also convenient for sieving and removing impurities of the product in the subsequent sieving process.
Specifically, in order to ensure good ventilation and prevent the material from being corrupted during the baking process, in step S7, the thickness of the material during the baking process is required to be not more than 3 cm.
Specifically, in step S7, the sunflower seeds are sieved through a standard sieve with a pore size of 8mm to remove other raw materials except the sunflower seeds. This step requires the removal of residual impurities with a standard 8mm vibrating screen.
Further preferably, in step S9, the aromatic plant essential oil is ginger essential oil, mint essential oil, rose essential oil, jasmine essential oil, osmanthus essential oil, or the like.
S10, the product evaluation index and the method.
(1) Evaluation indexes are as follows:
a. appearance: full and glossy;
b. odor: fragrance
c. The mouthfeel is as follows: crisp, salty, fragrant and sweet, cool and refreshing, and is not dry in mouth, greasy or sweet.
(2) Evaluation criteria: every person distributes 200g of ginger-flavored sunflower seeds and 1 minute questionnaire form of the same batch and flavor, firstly evaluates the indexes of appearance and smell, finishes eating the distributed sunflower seeds within 2 hours, evaluates the taste, fills in the questionnaire form in time and scores. A score of 0 is unacceptable, a score of 1-3 is acceptable, a score of 4-6 is satisfactory, and a score of 7-9 is highly satisfactory.
(3) And (3) a result analysis method: and (4) counting the evaluation results of 30 persons, dividing each index by a highest score and a lowest score respectively, calculating arithmetic mean values of the rest scores, and taking 2-digit significant figures from the results according to a rounding method to obtain the final evaluation scores of each index. And calculating the final evaluation value of each index, and then calculating an arithmetic mean value, and taking 2 significant digits according to a rounding method to obtain the comprehensive evaluation value of the batch of products.
The sunflower seeds with the ginger flavor prepared by the invention are rich and unique in ginger flavor and rich in nutrition, and the products with series flavors can be prepared by matching different aromatic plants, and have various health-care functions of reducing noise, moistening lung, clearing heat, purging pathogenic fire, dispelling wind cold, eliminating dampness, warming stomach, accelerating blood circulation and the like by matching different medical and edible dual-purpose plants.
The preparation method of the invention takes ginger, sunflower seeds, angelica, clove, pepper, aniseed, cassia bark, liquorice, sunflower seed oil, brown sugar produced by ancient method, white granulated sugar and edible salt as raw materials, rose, jasmine, mint, sweet osmanthus, fresh ginger volatile oil and the like as flavoring agents, which are all food-grade or medicine-food dual-purpose plants, according to the characteristics of aromatic smell and spicy chemical components in ginger, the sunflower seeds with ginger juice series flavor are prepared by adopting a water bath heating process and a low-temperature drying technology, and the sunflower seeds are characterized in that the sunflower seeds are rich in ginger flavor, do not contain artificially synthesized food additives such as pigments, essence, talcum powder, antioxidants, bleaches, colorants, color protectors, flavoring agents, sweetening agents and the like, are clean and not dirty, are not easy to cause excessive internal heat, and have the health-care effects of dispelling wind cold, clearing damp, preventing cold and warming stomach besides the effects of preventing the traditional sunflower seeds with cardiovascular and cerebrovascular diseases and the like.
Compared with the prior art, the preparation method has the following beneficial effects:
the series sunflower seeds prepared by the invention are rich and unique in ginger flavor and rich in nutrition, can be prepared into sunflower seed products with series of flavors by matching with different aromatic plants, and have various health-care functions of reducing noise, moistening lung, clearing heat, purging intense heat, dispelling wind cold, eliminating dampness, warming stomach, accelerating blood circulation and the like by matching with different plants for both medicine and food, thereby having great popularization and application values.
Drawings
FIG. 1 shows the method of processing ginger in step S4 of example 113C NMR fingerprint spectrum;
FIG. 2 shows sunflower seeds in step S1 of example 113C NMR fingerprint spectrum;
FIG. 3 shows the stomach-warming ginger-flavored spiced sunflower seeds prepared in example 113C NMR fingerprint spectrum;
FIG. 4 shows the decoction obtained in step S5 of example 113C NMR fingerprint spectrum.
Detailed Description
The technical solution of the present invention is further described in detail with reference to the following examples, but the scope of the present invention is not limited thereto.
In the invention, the fresh ginger essential oil, the mint essential oil, the rose essential oil, the jasmine essential oil or the sweet osmanthus essential oil are all common commercial products which can be directly purchased, and the fresh ginger essential oil, the mint essential oil, the rose essential oil, the jasmine essential oil and the sweet osmanthus essential oil in the embodiment are purchased from Jiangxi Yilin forest-derived plant spice Co.
Example 1
The stomach warming ginger flavor spiced sunflower seeds are mainly prepared from the following raw materials in parts by weight: 50 parts of ginger, 100 parts of sunflower seeds, 3 parts of angelica, 3 parts of clove, 1.5 parts of pepper, 1.5 parts of aniseed, 1.5 parts of cassia bark, 0.6 part of liquorice, 10 parts of sunflower seed oil, 12 parts of brown sugar produced by an ancient method, 15 parts of white granulated sugar, 10 parts of salt, 0.5 part of sucralose and 0.2 part of monosodium glutamate.
The preparation method of the stomach-warming ginger-flavored spiced sunflower seeds specifically comprises the following steps:
s1, selecting sunflower seeds: sorting dry sunflower seeds with full particles, uniform size, no rot and mildew and uniform color, removing empty shells and opening the sunflower seeds;
s2, impurity removal and ash removal: adding 2 times of drinking water by weight, stirring and washing. Washing for 2 times, filtering, and draining to remove washing water to obtain sunflower seeds for later use;
s3, cooking: mixing 100 parts of sunflower seeds obtained by processing S2, 1.5 parts of pepper, 1.5 parts of cassia bark, 1.5 parts of aniseed, 3 parts of angelica, 3 parts of clove, 10 parts of salt, 12 parts of brown sugar produced by an ancient method, 15 parts of white granulated sugar, 0.5 part of sucralose, 10 parts of sunflower seed oil, 0.6 part of liquorice and 400 parts of drinking water according to the weight ratio of the formula, and decocting for 100 minutes; wherein, the liquorice, the angelica, the clove, the pepper, the star anise and the cassia bark are ground into coarse powder with the grain diameter less than 8mm and added;
s4, cutting fresh ginger: selecting high-quality fresh ginger, cleaning, draining, and cutting into ginger powder with diameter less than 8 mm;
s5, adding ginger flavor in water bath: adding 50 parts of the S4 processed bruised ginger into the product obtained by the S3 processing, and heating in a boiling water bath in a closed manner for 40 min;
s6, carrying out fragrance impregnation: adding 0.20 part of monosodium glutamate into the product obtained in the step S5, continuously sealing and stewing for 5 hours, taking out, and draining water;
s7, baking: placing the product obtained in the step S6 in a forced air drying oven, and drying for 7 hours at 90 ℃, wherein the thickness of the material required in the drying process cannot exceed 3 cm;
s8, cleaning: removing raw materials except the sunflower seeds by using a standard sieve with the aperture of 8 mm;
s9, shell fragrance spraying: according to different product requirements, 2 parts of prepared ethanol solution containing 3% of fresh ginger essential oil are uniformly sprayed, and immediately sealed and bagged.
Detection of effective components of ginger in the stomach-warming ginger-flavored spiced sunflower seeds: the main effective components of the ginger, which have the effects of dispelling wind cold, clearing damp, preventing cold and warming stomach, and promoting health, are gingerol components, so in order to test the effective components of the ginger contained in the stomach-warming ginger-flavored spiced sunflower seeds, the research on chemical component NMR fingerprint spectrums of the ginger, the sunflower seeds, the stomach-warming ginger-flavored spiced sunflower seeds and the decoction obtained in the step S5 is carried out, and the specific process is as follows.
1) Cutting 50g of ginger, sunflower seeds and stomach-warming ginger-flavored spiced sunflower seeds respectively, soaking in 1200ml of absolute ethyl alcohol, heating and extracting in a water bath at 70 ℃ for 3 times and 2 hours each time, combining the extracting solutions, filtering, recovering the solvent under reduced pressure to remove the ethyl alcohol, extracting with chloroform for 3 times and 2 hours each time, combining the chloroform part extracting solutions, and recovering the solvent to obtain a chloroform extracting part. And taking 100ml of decoction obtained in the step S5, filtering, extracting with chloroform for 3 times in equal volume, 2 hours each time, combining the chloroform part extract, and recovering the solvent to obtain a chloroform extraction part.
2）13C NMR fingerprinting determination: using a Bruker DPX 400 nmr,1the operating frequency of the H NMR was 400Hz,13c NMR operating frequency of 100MHz in CDCl3To test the solvents, a 5mm NMR probe was used.1The spectral width of the H NMR was 8000 Hz, the data points were 32000, and the relaxation delay was 1s.13The spectrum width of C NMR is 25000 Hz, the data point is 32000, and the relaxation delay is 2s.
3) Test results and discussion: see figures 1-4 for details. As is evident from the figure: stomach warming ginger flavor spiced sunflower seeds and decoction obtained in step S513C NMR fingerprint of ginger in step S4 and sunflower seed in step S113C NMR fingerprints are partially overlapped, so that the stomach-warming ginger-flavored spiced sunflower seeds are shown, the decoction obtained in the step S5 contains partial chemical components of the ginger, and the content of the chemical components in the decoction is higher than that of the stomach-warming ginger-flavored spiced sunflower seeds. The result proves that in the preparation process, chemical components of ginger firstly enter a decoction, and through the stewing process, a part of the chemical components enter the stomach-warming ginger-flavored spiced sunflower seeds.
Example 2
The ginger-flavored brown sugar sunflower seeds capable of preventing cold are mainly prepared from the following raw materials in parts by weight:
50 parts of ginger, 100 parts of sunflower seeds, 0.6 part of liquorice, 10 parts of sunflower seed oil, 18 parts of brown sugar produced by an ancient method, 15 parts of white granulated sugar, 10 parts of salt, 0.5 part of sucralose and 0.16 part of monosodium glutamate.
The preparation method of the thick ginger-flavored brown sugar sunflower seeds for preventing cold specifically comprises the following steps:
s1, selecting sunflower seeds: sorting dry sunflower seeds with full particles, uniform size, no rot and mildew and uniform color, removing empty shells and opening the sunflower seeds;
s2, impurity removal and ash removal: adding 2 times of drinking water by weight, stirring and washing. Washing for 2 times, filtering, and draining to remove washing water to obtain sunflower seeds for later use;
s3, cooking: mixing 100 parts of sunflower seeds processed by S2, 10 parts of salt, 18 parts of brown sugar produced by an ancient method, 15 parts of white granulated sugar, 0.5 part of sucralose, 10 parts of sunflower seed oil, 0.6 part of liquorice and 400 parts of drinking water according to the weight ratio of the formula, and decocting for 100 minutes; wherein, the liquorice is ground into coarse powder with the grain diameter less than 8mm and added;
s4, cutting fresh ginger: selecting high-quality fresh ginger, cleaning, draining, and cutting into ginger powder with diameter less than 8 mm;
s5, adding ginger flavor in water bath: adding 50 parts of the S4 processed bruised ginger into the product obtained by the S3 processing, and heating in a boiling water bath in a closed manner for 40 min;
s6, carrying out fragrance impregnation: adding 0.16 part of monosodium glutamate into the product obtained in the step S5, continuously sealing and stewing for 5 hours, taking out, and draining water;
s7, baking: placing the product obtained in the step S6 in a forced air drying oven, and baking for 6 hours at 90 ℃, wherein the material thickness required in the baking process cannot exceed 3 cm;
s8, cleaning: removing raw materials except the sunflower seeds by using a standard sieve with the aperture of 8 mm;
s9, shell fragrance spraying: according to different product requirements, 2 parts of prepared ethanol solution containing 3% of fresh ginger essential oil are uniformly sprayed, and immediately sealed and bagged.
Example 3
The cool ginger-flavored mint sunflower seeds are mainly prepared from the following raw materials in parts by weight:
50 parts of ginger, 100 parts of sunflower seeds, 0.6 part of liquorice, 10 parts of sunflower seed oil, 15 parts of brown sugar produced by an ancient method, 15 parts of white granulated sugar, 10 parts of salt, 10 parts of mint leaves serving as flavoring materials, 0.5 part of sucralose and 0.24 part of monosodium glutamate.
The preparation method of the cool ginger-flavored mint sunflower seeds specifically comprises the following steps:
s1, selecting sunflower seeds: sorting dry sunflower seeds with full particles, uniform size, no rot and mildew and uniform color, removing empty shells and opening the sunflower seeds;
s2, impurity removal and ash removal: adding 2 times of drinking water by weight, stirring and washing. Washing for 2 times, filtering, and draining to remove washing water to obtain sunflower seeds for later use;
s3, cooking: according to the weight ratio of the formula, 100 parts of sunflower seeds processed by S2, 10 parts of salt, 15 parts of brown sugar produced by an ancient method, 15 parts of white granulated sugar, 0.5 part of sucralose, 10 parts of sunflower seed oil, 0.6 part of liquorice and 400 parts of drinking water are mixed and decocted for 100 minutes. Wherein, the liquorice is ground into coarse powder with the grain diameter less than 8mm and added;
s4, cutting fresh ginger: selecting high-quality fresh ginger, cleaning, draining, and cutting into ginger powder with diameter less than 8 mm;
s5, adding ginger flavor in water bath: adding 50 parts of the S4 processed bruised ginger into the product obtained by the S3 processing, and heating in a boiling water bath in a closed manner for 40 min;
s6, carrying out fragrance impregnation: and (3) adding 10 parts of mint leaf coarse powder (the particle size is less than 8 mm) and 0.24 part of monosodium glutamate into the product obtained in the step (S5), continuously sealing and stewing for 5 hours, taking out, and draining water. The mint is cool and refreshing, can purge fire, clear head and eyes, relieve sore throat and relieve the condition of easy fire of the sunflower seeds;
s7, baking: placing the product obtained in the step S6 in a forced air drying oven, and drying at 90 ℃ for 8 hours, wherein the thickness of the material required in the drying process cannot exceed 3 cm;
s8, cleaning: removing raw materials except the sunflower seeds by using a standard sieve with the aperture of 8 mm;
s9, shell fragrance spraying: according to different product requirements, 2 parts of prepared ethanol solution containing 3% of mint essential oil are uniformly sprayed, and immediately sealed and bagged.
Example 4
Romantic ginger-flavored rose sunflower seeds are mainly prepared from the following raw materials in parts by weight:
50 parts of ginger, 100 parts of sunflower seeds, 0.6 part of liquorice, 10 parts of sunflower seed oil, 15 parts of brown sugar produced by an ancient method, 15 parts of white granulated sugar, 10 parts of salt, 10 parts of flavoring rose, 0.4-0.6 part of sucralose and 0.2 part of monosodium glutamate.
A preparation method of romantic ginger-flavored rose sunflower seeds specifically comprises the following steps:
s1, selecting sunflower seeds: carefully selecting sunflower seeds: sorting dry sunflower seeds with full particles, uniform size, no rot and mildew and uniform color, removing empty shells and opening the sunflower seeds;
s2, impurity removal and ash removal: adding 2 times of drinking water by weight, stirring and washing. Washing for 2 times, filtering, and draining to remove washing water to obtain sunflower seeds for later use;
s3, cooking: according to the weight ratio of the formula, 100 parts of sunflower seeds processed by S2, 10 parts of salt, 15 parts of brown sugar produced by an ancient method, 15 parts of white granulated sugar, 0.5 part of sucralose, 10 parts of sunflower seed oil, 0.6 part of liquorice and 400 parts of drinking water are mixed and decocted for 100 minutes. Wherein, the liquorice is ground into coarse powder with the grain diameter less than 8mm and added;
s4, cutting fresh ginger: selecting high-quality fresh ginger, cleaning, draining, and cutting into ginger powder with diameter less than 8 mm;
s5, adding ginger flavor in water bath: adding 50 parts of the S4 processed bruised ginger into the product obtained by the S3 processing, and heating in a boiling water bath in a closed manner for 40 min;
s6, carrying out fragrance impregnation: adding 10 parts of rose coarse powder (the particle size is less than 8 mm) and 0.2 part of monosodium glutamate into the product obtained in the step S5, continuously sealing and stewing for 5 hours, taking out, and draining water;
s7, baking: placing the product obtained in the step S6 in a forced air drying oven, and baking for 7 hours at 90 ℃, wherein the material thickness required in the baking process cannot exceed 3 cm;
s8, cleaning: removing raw materials except the sunflower seeds by using a standard sieve with the aperture of 8 mm;
s9, shell fragrance spraying: according to different product requirements, 2 parts of prepared ethanol solution containing 3% rose essential oil are uniformly sprayed, and immediately sealed and bagged.
Example 5
The fresh ginger-flavored jasmine flower sunflower seed is mainly prepared from the following raw materials in parts by weight:
50 parts of ginger, 100 parts of sunflower seeds, 0.6 part of liquorice, 10 parts of sunflower seed oil, 15 parts of brown sugar produced by an ancient method, 15 parts of white granulated sugar, 10 parts of salt, 10 parts of jasmine flower serving as flavoring materials, 0.5 part of sucralose and 0.2 part of monosodium glutamate.
The preparation method of the fresh ginger-flavored jasmine sunflower seeds specifically comprises the following steps:
s1, selecting sunflower seeds: carefully selecting sunflower seeds: sorting dry sunflower seeds with full particles, uniform size, no rot and mildew and uniform color, removing empty shells and opening the sunflower seeds;
s2, impurity removal and ash removal: adding 2 times of drinking water by weight, stirring and washing. Washing for 2 times, filtering, and draining to remove washing water to obtain sunflower seeds for later use;
s3, cooking: mixing 100 parts of sunflower seeds processed by S2, 10 parts of salt, 15 parts of brown sugar produced by an ancient method, 15 parts of white granulated sugar, 0.5 part of sucralose, 10 parts of sunflower seed oil, 0.6 part of liquorice and 400 parts of drinking water according to the weight ratio of the formula, and decocting for 100 minutes; wherein, the liquorice is ground into coarse powder with the grain diameter less than 8mm and added;
s4, cutting fresh ginger: selecting high-quality fresh ginger, cleaning, draining, and cutting into ginger powder with diameter less than 8 mm;
s5, adding ginger flavor in water bath: adding 50 parts of the S4 processed bruised ginger into the product obtained by the S3 processing, and heating in a boiling water bath in a closed manner for 40 min;
s6, carrying out fragrance impregnation: adding 10 parts of jasmine coarse powder (the particle size is less than 8 mm) and 0.2 part of monosodium glutamate into the product obtained in the step S5, continuously sealing and stewing for 5 hours, taking out, and draining water;
s7, baking: placing the product obtained in the step S6 in a forced air drying oven, and baking for 7 hours at 90 ℃, wherein the material thickness required in the baking process cannot exceed 3 cm;
s8, cleaning: removing raw materials except the sunflower seeds by using a standard sieve with the aperture of 8 mm;
s9, shell fragrance spraying: according to different product requirements, 2 parts of prepared ethanol solution containing 3% jasmine essential oil are uniformly sprayed, and immediately sealed and bagged.
Example 6
The ginger-flavored osmanthus flower sunflower seeds are mainly prepared from the following raw materials in parts by weight:
50 parts of ginger, 100 parts of sunflower seeds, 0.6 part of liquorice, 10 parts of sunflower seed oil, 15 parts of brown sugar produced by an ancient method, 15 parts of white granulated sugar, 10 parts of salt, 10 parts of sweet osmanthus serving as a flavoring material, 0.5 part of sucralose and 0.2 part of monosodium glutamate.
The preparation method of the ginger-flavored osmanthus flower sunflower seeds specifically comprises the following steps:
s1, selecting sunflower seeds: carefully selecting sunflower seeds: sorting dry sunflower seeds with full particles, uniform size, no rot and mildew and uniform color, removing empty shells and opening the sunflower seeds;
s2, impurity removal and ash removal: adding 2 times of drinking water by weight, stirring and washing. Washing for 2 times, filtering, and draining to remove washing water to obtain sunflower seeds for later use;
s3, cooking: mixing 100 parts of sunflower seeds processed by S2, 10 parts of salt, 15 parts of brown sugar produced by an ancient method, 15 parts of white granulated sugar, 0.5 part of sucralose, 10 parts of sunflower seed oil, 0.6 part of liquorice and 400 parts of drinking water according to the weight ratio of the formula, and decocting for 100 minutes; wherein, the liquorice is ground into coarse powder with the grain diameter less than 8mm and added;
s4, cutting fresh ginger: selecting high-quality fresh ginger, cleaning, draining, and cutting into ginger powder with diameter less than 8 mm;
s5, adding ginger flavor in water bath: adding 50 parts of the S4 processed bruised ginger into the product obtained by the S3 processing, and heating in a boiling water bath in a closed manner for 40 min;
s6, carrying out fragrance impregnation: 10 parts of coarse osmanthus powder (the particle size is less than 8 mm) and 0.2 part of monosodium glutamate are added into the product obtained in the step S5, the mixture is sealed and sealed for 5 hours, and the mixture is taken out and drained;
s7, baking: placing the product obtained in the step S6 in a forced air drying oven, and baking for 7 hours at 90 ℃, wherein the material thickness required in the baking process cannot exceed 3 cm;
s8, cleaning: removing raw materials except sunflower seeds by using a standard sieve with the aperture of 8 mm.
S9, shell fragrance spraying: according to different product requirements, 2 parts of prepared ethanol solution containing 3% of osmanthus essential oil are uniformly sprayed, and immediately sealed and bagged.
Evaluation of mouthfeel of sunflower seeds prepared in examples 1 to 6:
30 persons, half of men and women, age 29-60 years are organized, each person distributes the same batch of sunflower seeds with the same flavor and 200g and 1 part of questionnaire, evaluation is carried out according to the product evaluation index and method of the invention content S10 (the single index is divided into 9), and the results are shown in Table 1. As can be seen from table 1: the ginger series sunflower seeds have full and glossy grains and better comprehensive mouthfeel, and are popular with eaters.
TABLE 1 comprehensive evaluation results of appearance, smell, and taste
Figure DEST_PATH_IMAGE001

Claims (8)

1. The ginger-flavored series sunflower seeds are characterized by being mainly prepared from the following raw materials in parts by weight:
40-60 parts of ginger, 80-120 parts of sunflower seeds, 0-4 parts of angelica sinensis, 0-4 parts of clove, 0-2 parts of pepper, 0-2 parts of anise, 0-2 parts of cinnamon, 0.5-0.7 part of liquorice, 8-12 parts of sunflower seed oil, 12-18 parts of brown sugar produced by ancient method, 12-18 parts of white granulated sugar, 10-18 parts of salt, 0-12 parts of flavoring, 0.4-0.6 part of sucralose and 0.16-0.24 part of monosodium glutamate.
2. The ginger-flavored series of sunflower seeds of claim 1, wherein the flavoring is rose, jasmine, mint leaves or sweet osmanthus.
3. The ginger-flavored series of sunflower seeds of claim 2, wherein the sunflower seeds are prepared from the following raw materials in parts by weight: 40-60 parts of ginger, 80-120 parts of sunflower seeds, 0.5-0.7 part of liquorice, 8-12 parts of sunflower seed oil, 12-18 parts of brown sugar produced by an ancient method, 12-18 parts of white granulated sugar, 10-18 parts of salt, 0-12 parts of flavoring, 0.4-0.6 part of sucralose and 0.16-0.24 part of monosodium glutamate.
4. A method for preparing a series of ginger-flavored sunflower seeds as claimed in any one of claims 1 to 3, comprising the following steps:
s1, cleaning sunflower seeds: sorting dry sunflower seeds with full particles, uniform size, no rot and mildew and uniform color;
s2, impurity removal and ash removal: adding drinking water, stirring, washing, filtering, and standing sunflower seeds;
s3, cooking: mixing 480 parts of sunflower seeds, angelica, clove, pepper, anise, cassia bark, liquorice, sunflower seed oil, ancient brown sugar, white granulated sugar, salt, sucralose and 320 parts of drinking water according to the weight ratio, and decocting for 30-120 minutes;
s4, crushing ginger: selecting high-quality fresh ginger, cleaning, and cutting into ginger powder;
s5, adding ginger flavor in water bath: adding the ginger powder treated by S4 into the product obtained by the treatment of S3, and heating in a boiling water bath in a closed manner for 30-50 min;
s6, carrying out fragrance impregnation: adding flavoring and monosodium glutamate into the product obtained in the step S5, sealing and stewing for 4-6 hours, taking out, and draining;
s7, baking: baking the product obtained in the step S6 at 80-100 ℃ for 3-8 hours;
s8, cleaning: sieving to remove materials except semen Helianthi;
s9, shell fragrance spraying: uniformly spraying 1-2 parts of prepared ethanol solution containing 3% of aromatic plant essential oil according to different product requirements, sealing and bagging.
5. The method for preparing ginger-flavored series of sunflower seeds of claim 4, wherein in step S4, the diameter of the bruised ginger is required to be less than 8 mm.
6. The method for preparing ginger-flavored series of sunflower seeds of claim 4, wherein in step S7, the material thickness is required to be less than 3cm during the baking process.
7. The method for preparing ginger-flavored series of sunflower seeds of claim 5, wherein in step S7, the sunflower seeds are sieved through a standard sieve with a pore size of 8 mm.
8. The method for preparing ginger-flavored series of sunflower seeds according to any one of claims 4 to 7, wherein in step S9, the aromatic plant essential oil is fresh ginger essential oil, mint essential oil, rose essential oil, jasmine essential oil or sweet osmanthus essential oil.
CN202010558031.4A 2020-06-18 2020-06-18 Ginger-flavored series sunflower seeds and preparation method thereof Pending CN111772148A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106072341A (en) * 2016-06-30 2016-11-09 桐城市兴新食品有限公司 A kind of health-care melon seeds and preparation method thereof
CN107495266A (en) * 2017-08-22 2017-12-22 桐城市兴新食品有限公司 A kind of tomato beef taste sunflower seed benevolence and preparation method thereof
CN108967984A (en) * 2018-08-09 2018-12-11 四川徽记食品股份有限公司 A kind of preparation method of rose taste melon seeds

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106072341A (en) * 2016-06-30 2016-11-09 桐城市兴新食品有限公司 A kind of health-care melon seeds and preparation method thereof
CN107495266A (en) * 2017-08-22 2017-12-22 桐城市兴新食品有限公司 A kind of tomato beef taste sunflower seed benevolence and preparation method thereof
CN108967984A (en) * 2018-08-09 2018-12-11 四川徽记食品股份有限公司 A kind of preparation method of rose taste melon seeds

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