CN112450407A - Method for making melon seeds with sea salt taste - Google Patents

Method for making melon seeds with sea salt taste Download PDF

Info

Publication number
CN112450407A
CN112450407A CN202011146140.1A CN202011146140A CN112450407A CN 112450407 A CN112450407 A CN 112450407A CN 202011146140 A CN202011146140 A CN 202011146140A CN 112450407 A CN112450407 A CN 112450407A
Authority
CN
China
Prior art keywords
parts
sea salt
seeds
following
melon seeds
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CN202011146140.1A
Other languages
Chinese (zh)
Other versions
CN112450407B (en
Inventor
苏尔苗
苏立宇
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhejiang Dahaoda Food Co ltd
Original Assignee
Zhejiang Dahaoda Food Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zhejiang Dahaoda Food Co ltd filed Critical Zhejiang Dahaoda Food Co ltd
Priority to CN202011146140.1A priority Critical patent/CN112450407B/en
Publication of CN112450407A publication Critical patent/CN112450407A/en
Application granted granted Critical
Publication of CN112450407B publication Critical patent/CN112450407B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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
    • A23B9/16—Preserving with chemicals
    • A23B9/24—Preserving with chemicals in the form of liquids or solids
    • A23B9/26—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/204—Aromatic 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • 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
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/37—Halogenated sugars
    • 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
    • A23L27/40—Table salts; Dietetic salt 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
    • A23L27/82—Acid flavourants
    • 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
    • A23L27/88—Taste or flavour enhancing agents
    • 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
    • A23L29/03—Organic 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)

Abstract

The application relates to the technical field of melon seed production, and particularly discloses a production method of melon seeds with sea salt flavor. The preparation method of the melon seeds with the sea salt taste comprises the following steps: s1 cooking: placing sunflower seeds in the decoction, heating to boil, and decocting for 50-70 min; s2 pre-baking: spreading the sunflower seeds boiled in the S1 in a baking pool; s3 wrapping salt: mixing the sunflower seeds pre-baked in the S2 with the wrapping powder, and stirring for 3-8min, wherein the mass ratio of the sunflower seeds to the wrapping powder is 25 (6-10); the wrapping powder comprises the following raw materials in parts by weight: 25-35 parts of sea salt, 45-55 parts of water, 4-6 parts of starch and 4-6 parts of maltodextrin; s4, drying: and flatly paving the sunflower seeds wrapped with the salt in the S3 in a drying pool, and drying to obtain the melon seeds with the sea salt taste. The melon seeds prepared by the preparation method have more prominent sea salt taste and better mouthfeel.

Description

Method for making melon seeds with sea salt taste
Technical Field
The application relates to the field of melon seed manufacturing technology, in particular to a manufacturing method of melon seeds with sea salt flavor.
Background
The melon seeds belong to common leisure food, contain nutrient substances such as vitamins, protein, grease and the like, and have high nutritional value. The melon seeds can not only provide the nutrient components required by the human body, but also enhance the digestion function of the human body. The melon seeds include sunflower seeds, pumpkin seeds, watermelon seeds and the like, wherein the sunflower seeds are the most common. The sunflower seeds are seeds of sunflower, and the finished product is obtained by stir-frying or boiling.
In order to enrich the taste of the melon seeds, the deep-processed products of the melon seeds are delivered, and the taste of the common melon seeds has original taste, five-spice taste, cream taste, sea salt taste and the like. The melon seeds with the taste of the sea salt belong to a new product, are popular in recent years, have fresh, salty, crisp and taste like the sea wind whisking surface, and the sea salt contains more trace elements than fine salt and is beneficial to human health.
The preparation process of the melon seeds with the sea salt taste in the related technology is as follows: firstly, mixing the melon seeds and the sea salt cooking materials, putting the mixture into a boiler, and cooking the mixture into a flavor; then drying the cooked melon seeds; and finally packaging and warehousing.
In view of the above-mentioned related technologies, the inventors believe that the sea salt has a problem of poor taste-imparting effect, and the taste is thin, and the advantages of the sea salt taste cannot be fully exerted.
Disclosure of Invention
In order to improve the tasty effect of the melon seeds with the sea salt taste, the application provides a method for making the melon seeds with the sea salt taste.
The application provides a method for making melon seeds with sea salt taste, which adopts the following technical scheme:
a method for preparing melon seeds with sea salt taste comprises the following steps:
s1 cooking: placing sunflower seeds in the decoction, heating to boil, and decocting for 50-70 min;
s2 pre-baking: spreading the sunflower seeds boiled in S1 in a drying pool, heating to 100 ℃ and 110 ℃, and pre-drying for 6-8 h;
s3 wrapping salt: mixing the sunflower seeds pre-baked in the S2 with the wrapping powder, and stirring for 3-8min, wherein the mass ratio of the sunflower seeds to the wrapping powder is 25 (6-10); the wrapping powder comprises the following raw materials in parts by weight: 25-35 parts of sea salt, 45-55 parts of water, 4-6 parts of starch and 4-6 parts of maltodextrin;
s4, drying: and flatly paving the sunflower seeds wrapped with the salt in the S3 in a drying pool, heating to 105-112 ℃, and drying for 5-7h to obtain the sunflower seeds with the sea salt taste.
By adopting the technical scheme, the sunflower seeds are boiled by S1 and are primarily flavored; removing excessive moisture through S2 pre-drying, and facilitating subsequent salt wrapping; s3 wrapping salt, and uniformly adhering Shanghai salt on the surface to form a special sea salt taste; and drying by S4 to quickly gelatinize the starch so that the starch can be firmly adhered to the sea salt.
Compared with the mode that the melon seeds with the sea salt taste are prepared by a single boiling process, the preparation method has the following advantages: 1. the sea salt particles are directly and uniformly adhered to the surface of the sunflower seeds, but not used as a sea salt solution to be soaked and permeated into sunflower seed shells, so that the tasty effect is enhanced, the mouthfeel is obviously improved, and the sunflower seeds have special powdery coating feeling in appearance and are different from sunflower seeds with other tastes; 2. s3, drying before and after salt wrapping, wherein the two-step drying method ensures that the sea salt can be more firmly attached to the surface of the sunflower seeds and is not easy to separate, thereby ensuring the taste of the sunflower seeds; 3. the drying process adopts a drying pool mode, and is more beneficial to starch gelatinization and viscosity enhancement compared with an automatic drying assembly line mode.
Starch molecules are macromolecular compounds formed by connecting glucose through alpha-1, 4 glycosidic bonds and alpha-1, 6 glycosidic bonds, and starch granules contain moisture, protein, lipid, inorganic salt and the like besides amylose and amylopectin. The maltodextrin is a low conversion product between starch and starch sugar, and is prepared by taking starch as a raw material and performing hydrolysis conversion by an enzymatic process. The starch and the maltodextrin in the wrapping powder are compounded to be used as an adhesive substance, and compared with a mode of single starch, the adhesion firmness of the sea salt is also effectively improved.
Optionally, the powder wrapping material further comprises 0.3-0.5 part of dendrobium polysaccharide.
By adopting the technical scheme, the dendrobium polysaccharide can enter the interior of the starch granules along with water molecules, and interacts with starch, so that the mobility of a starch molecular chain is reduced, the viscosity of the starch paste is further improved, and the sea salt falling rate is effectively reduced.
Optionally, the starch is corn starch.
By adopting the technical scheme, the dendrobium polysaccharide has the best tackifying effect on the corn starch, so that the dendrobium polysaccharide has advantages compared with the corn starch selected from other varieties.
Optionally, the powder wrapping material further comprises 0.4-0.6 part of citric acid.
By adopting the technical scheme, the citric acid and the dendrobe polysaccharide have a compound synergistic effect, the tackifying effect of the dendrobe polysaccharide is improved, and the adhesion firmness of the sea salt is further improved.
Optionally, in the step of drying in S4, the temperature is controlled at 108 ℃.
By adopting the technical scheme, the corn starch is quickly gelatinized at the temperature, and has good effect under the action of the dendrobium polysaccharide and high viscosity.
Optionally, the cooking material comprises the following raw materials in parts by weight:
18-20 parts of salt;
0.5-1 part of perfume;
1.6-2.7 parts of food additive;
1000 parts of water.
By adopting the technical scheme, the sunflower seeds are primarily tasty, so that the mouthfeel is richer, and the sunflower seeds are not limited to the mouthfeel of the sea salt on the surface layer.
Optionally, the flavor is a mixture of anise, cinnamon, licorice, dried orange peel and fennel.
By adopting the technical scheme, the sunflower seeds form special fragrance to stimulate the appetite of a human body.
Optionally, the food additive comprises the following components in parts by weight:
3.2-4 parts of sodium cyclamate;
0.8-1.6 parts of acesulfame potassium;
0.4-0.8 part of sucralose;
0.4-1.2 parts of vanillin;
0.4-0.8 part of ethyl maltol;
0.4-0.8 part of monosodium glutamate;
0.4-0.8 part of antioxidant;
0.4-0.8 part of citric acid.
By adopting the technical scheme, the chemical name of the sodium cyclamate is cyclohexyl sodium sulfamate, and the sodium cyclamate is used as a sweetener, so that the sweet taste is slow in appearance, long in duration and pure.
The acesulfame potassium is used as a sweetening agent, has pure and strong sweet taste and is superior to sucrose.
Sucralose is commonly called sucralose, is used as a sweetening agent, and has the characteristics of no energy, high sweetness, pure sweetness, high safety and the like.
Vanillin has a chemical name of 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from Vanilla planifolia of Rutaceae, and has effects of increasing and fixing aroma.
The ethyl maltol is used as sweetener, aroma synthesis agent, aroma modifier and aroma fixative, and has effects of inhibiting acidity, suppressing bitter taste, removing fishy smell, and removing irritation.
The main component of monosodium glutamate is sodium glutamate, and its aqueous solution has strong delicate flavour.
Antioxidants are used to retard food oxidation, improve food stability and prolong shelf life.
The citric acid is used as edible sour agent, solubilizer, buffer, antioxidant, etc.
Optionally, the antioxidant is tert-butylhydroquinone.
By adopting the technical scheme, the tert-butyl hydroquinone is used as a novel antioxidant, is particularly suitable for grease oxidation resistance, and is high-temperature resistant. In addition, the tert-butyl hydroquinone can act on sunflower seed shells, so that the surface property of the sunflower seed shells is changed, and the adhesion degree of the starch paste is improved.
Optionally, in the S1 boiling process, the boiled material is placed in a boiler, the sunflower seeds are placed in a bucket, and the bucket is lifted for 3 times after being placed in the boiler, with an interval of 15min each time.
By adopting the technical scheme, the taste is more uniform.
In summary, the present application has the following beneficial effects:
1. according to the method, the process steps of coating the salt are adopted, so that the sea salt particles are uniformly adhered to the surface of the sunflower seeds, the tasty effect is enhanced, the taste is obviously improved, and the sunflower seeds have special powdery mildew coating feeling in appearance and are different from the sunflower seeds with other tastes;
2. wrap up in the powder in this application and preferably adopt substances such as maltodextrin, dendrobe polysaccharide, citric acid, be favorable to improving the adhesion firmness of sea salt granule.
Detailed Description
The present application is further described in detail with reference to the following examples, which are specifically illustrated by the following: the following examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer, and the starting materials used in the following examples are available from ordinary commercial sources unless otherwise specified.
Preparation example of cooking Material
Preparation example 1:
the preparation process of the perfume is as follows: uniformly mixing 1 part of anise, 1 part of cassia, 1 part of liquorice, 1 part of dried orange peel and 1 part of fennel in parts by weight to obtain the spice.
The preparation process of the food additive comprises the following steps: according to the parts by weight, 3.2 parts of sodium cyclamate, 0.8 part of acesulfame potassium, 0.6 part of sucralose, 1.2 parts of vanillin, 0.4 part of ethyl maltol, 0.6 part of monosodium glutamate, 0.6 part of propyl gallate and 0.4 part of citric acid are uniformly mixed to obtain the food additive.
The preparation process of the boiled material comprises the following steps: and (2) uniformly mixing 18 parts of salt, 0.8 part of spice, 2 parts of food additive and 1000 parts of water to obtain the boiled material.
Preparation example 2:
the preparation process of the perfume is as follows: uniformly mixing 1 part of anise, 1 part of cassia, 1 part of liquorice, 1 part of dried orange peel and 1 part of fennel in parts by weight to obtain the spice.
The preparation process of the food additive comprises the following steps: according to the weight parts, 4 parts of sodium cyclamate, 1.2 parts of acesulfame potassium, 0.4 part of sucralose, 0.4 part of vanillin, 0.8 part of ethyl maltol, 0.8 part of monosodium glutamate, 0.4 part of propyl gallate and 0.6 part of citric acid are uniformly mixed to obtain the food additive.
The preparation process of the boiled material comprises the following steps: 20 parts of salt, 1 part of spice, 1.6 parts of food additive and 1000 parts of water are uniformly mixed to obtain the boiled material.
Preparation example 3:
the preparation process of the perfume is as follows: uniformly mixing 1 part of anise, 1 part of cassia, 1 part of liquorice, 1 part of dried orange peel and 1 part of fennel in parts by weight to obtain the spice.
The preparation process of the food additive comprises the following steps: according to the parts by weight, 3.6 parts of sodium cyclamate, 1.6 parts of acesulfame potassium, 0.8 part of sucralose, 0.7 part of vanillin, 0.6 part of ethyl maltol, 0.4 part of monosodium glutamate, 0.8 part of propyl gallate and 0.8 part of citric acid are uniformly mixed to obtain the food additive.
The preparation process of the boiled material comprises the following steps: mixing 19 parts of salt, 0.5 part of spice, 2.7 parts of food additive and 1000 parts of water uniformly to obtain a boiled material.
Preparation of coating powder
Preparation example 4:
the preparation process of the wrapped powder material comprises the following steps: according to the weight portion, 25 portions of sea salt, 45 portions of water, 4 portions of mung bean starch and 4 portions of maltodextrin are uniformly mixed to obtain the wrapping powder.
Preparation example 5:
the preparation process of the wrapped powder material comprises the following steps: according to the weight portion, 35 portions of sea salt, 55 portions of water, 6 portions of sweet potato starch and 6 portions of maltodextrin are uniformly mixed to obtain the wrapping powder.
Preparation example 6:
the preparation process of the wrapped powder material comprises the following steps: according to the weight portion, 30 portions of sea salt, 50 portions of water, 5 portions of potato starch and 5 portions of maltodextrin are uniformly mixed to obtain the wrapping powder.
Example 1:
a method for preparing melon seeds with sea salt taste comprises the following steps:
s1 cooking: placing 4 tons of the boiled materials prepared in the preparation example 1 in a boiler, placing 1 ton of sunflower seeds in a bucket, wherein the surface of the bucket is provided with a plurality of filter holes for the boiled materials to pass through, the bucket is placed in the boiler and then heated to boiling, boiling is carried out for 50min, the bucket is lifted for 3 times in the boiling process, each time is 15min, the bucket is lifted after the boiling is finished, and water is drained;
s2 pre-baking: spreading the sunflower seeds boiled in S1 in a drying pool for 1000 jin/layer, heating to 100 ℃, and pre-drying for 6 h;
s3 wrapping salt: mixing 25kg of sunflower seeds pre-baked in S2 and 6kg of the wrapping powder prepared in preparation example 4, placing the mixture in a stirring barrel, and stirring for 3 min;
s4, drying: and flatly paving the sunflower seeds wrapped with the salt in the S3 in a drying pool, heating to 105 ℃ in 500 jin/layer, and drying for 5h to obtain the sea salt flavored sunflower seeds.
Example 2:
a method for preparing melon seeds with sea salt taste comprises the following steps:
s1 cooking: placing 4 tons of the boiled materials prepared in the preparation example 2 into a boiler, placing 1 ton of sunflower seeds into a bucket, wherein the surface of the bucket is provided with a plurality of filter holes for the boiled materials to pass through, the bucket is placed into the boiler and then heated to boiling, boiling is carried out for 70min, the bucket is lifted for 3 times in the boiling process, each time is 15min, the bucket is lifted after the boiling is finished, and water is drained;
s2 pre-baking: spreading the sunflower seeds boiled in S1 in a drying pool for 1000 jin/layer, heating to 110 ℃, and pre-drying for 8 h;
s3 wrapping salt: mixing 25kg of sunflower seeds pre-baked in S2 and 10kg of the coating powder prepared in preparation example 5, placing the mixture in a stirring barrel, and stirring for 8 min;
s4, drying: and flatly paving the sunflower seeds wrapped with the salt in the S3 in a drying pool, heating to 112 ℃ in every layer, and drying for 7 hours to obtain the sea salt flavored sunflower seeds.
Example 3:
a method for preparing melon seeds with sea salt taste comprises the following steps:
s1 cooking: placing 4 tons of the boiled materials prepared in the preparation example 3 into a boiler, placing 1 ton of sunflower seeds into a bucket, wherein the surface of the bucket is provided with a plurality of filter holes for the boiled materials to pass through, the bucket is placed into the boiler and then heated to boiling, boiling is carried out for 60min, the bucket is lifted for 3 times in the boiling process, each time is 15min, the bucket is lifted after the boiling is finished, and water is drained;
s2 pre-baking: spreading the sunflower seeds boiled in S1 in a drying pool for 1000 jin/layer, heating to 106 ℃, and pre-drying for 7 h;
s3 wrapping salt: mixing 25kg of sunflower seeds pre-baked in S2 and 8kg of the wrapping powder prepared in preparation example 6, placing the mixture in a stirring barrel, and stirring for 5 min;
s4, drying: and flatly paving the sunflower seeds wrapped with the salt in the S3 in a drying pool, heating to 110 ℃ in 500 jin/layer, and drying for 6h to obtain the sea salt flavored sunflower seeds.
Example 4:
the difference from the example 3 is that the powder wrapping material also comprises 0.3 part of dendrobium polysaccharide.
Example 5:
the difference from the example 3 is that the powder wrapping material also comprises 0.4 part of dendrobium polysaccharide.
Example 6:
the difference from the example 3 is that the powder wrapping material also comprises 0.5 part of dendrobium polysaccharide.
Example 7:
the difference from example 5 is only that corn starch and the like are used as a substitute for potato starch.
Example 8:
the difference from example 3 is only that corn starch and the like are used as a substitute for potato starch.
Example 9:
the difference from example 5 is that the coating powder also comprises 0.4 part of citric acid.
Example 10:
the difference from example 5 is that the coating powder also comprises 0.5 part of citric acid.
Example 11:
the difference from example 5 is that the coating powder also comprises 0.6 part of citric acid.
Example 12:
the difference from example 3 is that the coating powder also comprises 0.5 part of citric acid.
Example 13:
the difference from the example 10 is that in the drying of S4, the temperature is controlled at 108 ℃.
Example 14:
the difference from example 3 is that tert-butylhydroquinone and the like are substituted for propyl gallate.
Comparative example 1:
the difference from example 3 is that the quality of maltodextrin and the like in the coating powder material is replaced by potato starch.
Comparative example 2:
the difference from example 3 is that the prebaking of S2 was not performed.
And (3) performance testing:
sensory evaluation was performed on the sea salt flavored melon seeds prepared in examples 1-3, and the melon seeds were white in appearance and a few tiny sea salt particles were glittering; the hand sticking cannot be felt in the sense of touch; the taste of the melon seeds is outstanding, the taste is rich, the aftertaste is endless, and the melon seeds are superior to the common melon seeds with the sea salt taste in the market.
The sea salt melon seeds obtained in examples 1 to 14 and comparative examples 1 and 2 were subjected to adhesion test according to the following procedure: 2kg of melon seeds were placed on a circular vibrating screen with a vibration frequency of 300r/min and a 10-mesh screen, and after vibrating for 2min, the falling sea salt particles were collected and weighed, and the result was recorded as the falling weight, see Table 1.
The lower the shedding weight is, the better the performance of the sea salt attached on the surface of the melon seeds is, and the melon seeds are not easy to shed by the action of external force.
TABLE 1 recording table of performance test results
Falling weight (g) Falling weight (g)
Example 1 26 Example 9 13
Example 2 25 Example 10 12
Example 3 23 Example 11 12
Example 4 18 Example 12 23
Example 5 16 Example 13 10
Example 6 16 Example 14 20
Example 7 12 Comparative example 1 35
Example 8 23 Comparative example 2 47
From the performance test results it can be seen that:
1. the melon seeds with the sea salt taste have the advantages of strong sea salt flavor, strong tasty effect and good taste;
2. the adhesion test results of examples 1-3 show that the melon seeds with the sea salt taste have a small amount of shedding due to adhesion and uneven distribution of part of the sea salt, but each two kilograms of melon seeds contain about 200g of the sea salt, so that the shedding weight is not high on the whole, the adhesion effect of the sea salt is good, and the taste is not easily influenced;
3. the adhesion test results of examples 3-6 show that the addition of dendrobe polysaccharide can effectively enhance the adhesion of starch, thereby reducing the shedding weight of sea salt, and the addition of dendrobe polysaccharide to 0.4 part is preferable;
4. the results of the adhesion tests of examples 3, 5, 7 and 8 show that the adhesion effect of the corn starch and the potato starch is close to that of the corn starch, and the difference is that the dendrobium polysaccharide has a good tackifying effect on the corn starch, so that the shedding weight of the sea salt is reduced;
5. the adhesion test results of examples 3, 5 and 9-12 show that the adhesion effect of starch cannot be assisted by the single addition of citric acid, while the adhesion effect of starch can be effectively improved and the shedding weight of sea salt can be reduced by the compound addition of citric acid and dendrobium polysaccharide, and the addition amount of citric acid is preferably 0.5 part;
6. the adhesion test results of the example 10 and the example 13 show that the temperature is controlled to be 108 ℃, so that the starch can exert the adhesion effect, and the falling weight of the sea salt is reduced;
7. the adhesion test results of the embodiment 10 and the embodiment 14 show that the antioxidant is selected from the specific tert-butyl hydroquinone, which is beneficial to improving the adhesion effect of the sea salt and reducing the falling weight of the sea salt;
8. as can be seen from the results of the adhesion tests of example 3 and comparative example 1, the addition of maltodextrin is beneficial to improving the adhesion effect of the sea salt and reducing the falling weight of the sea salt;
9. as can be seen from the results of the adhesion tests of example 3 and comparative example 2, the pre-baking of S2 is performed, which is beneficial to improving the adhesion effect of the sea salt and reducing the falling weight of the sea salt.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims (10)

1. The method for manufacturing the melon seeds with the sea salt flavor is characterized by comprising the following steps:
s1 cooking: placing sunflower seeds in the decoction, heating to boil, and decocting for 50-70 min;
s2 pre-baking: spreading the sunflower seeds boiled in S1 in a drying pool, heating to 100 ℃ and 110 ℃, and pre-drying for 6-8 h;
s3 wrapping salt: mixing the sunflower seeds pre-baked in the S2 with the wrapping powder, and stirring for 3-8min, wherein the mass ratio of the sunflower seeds to the wrapping powder is 25 (6-10); the wrapping powder comprises the following raw materials in parts by weight: 25-35 parts of sea salt, 45-55 parts of water, 4-6 parts of starch and 4-6 parts of maltodextrin;
s4, drying: and flatly paving the sunflower seeds wrapped with the salt in the S3 in a drying pool, heating to 105-112 ℃, and drying for 5-7h to obtain the sunflower seeds with the sea salt taste.
2. The method for making the melon seeds with the sea salt flavor as claimed in claim 1, wherein the method comprises the following steps: the powder wrapping material also comprises 0.3-0.5 part of dendrobium polysaccharide.
3. The method for making the melon seeds with the sea salt flavor as claimed in claim 2, wherein the method comprises the following steps: the starch is corn starch.
4. The method for making the melon seeds with the sea salt flavor as claimed in claim 2, wherein the method comprises the following steps: the powder wrapping material also comprises 0.4-0.6 part of citric acid.
5. The method for making the melon seeds with the sea salt flavor as claimed in claim 3, wherein the method comprises the following steps: in the drying of S4, the temperature is controlled at 108 ℃.
6. The method for making the melon seeds with the sea salt flavor as claimed in claim 1, wherein the method comprises the following steps: the boiling material comprises the following raw materials in parts by weight:
18-20 parts of salt;
0.5-1 part of perfume;
1.6-2.7 parts of food additive;
1000 parts of water.
7. The method for making the melon seeds with the sea salt flavor as claimed in claim 6, wherein the method comprises the following steps: the spice is a mixture of fructus Anisi Stellati, cortex Cinnamomi Japonici, Glycyrrhrizae radix, pericarpium Citri Tangerinae and fructus Foeniculi.
8. The method for making the melon seeds with the sea salt flavor as claimed in claim 6, wherein the method comprises the following steps: the food additive comprises the following components in parts by weight:
3.2-4 parts of sodium cyclamate;
0.8-1.6 parts of acesulfame potassium;
0.4-0.8 part of sucralose;
0.4-1.2 parts of vanillin;
0.4-0.8 part of ethyl maltol;
0.4-0.8 part of monosodium glutamate;
0.4-0.8 part of antioxidant;
0.4-0.8 part of citric acid.
9. The method for making the melon seeds with the sea salt flavor as claimed in claim 8, wherein the method comprises the following steps: the antioxidant is tert-butylhydroquinone.
10. The method for making the melon seeds with the sea salt flavor as claimed in claim 6, wherein the method comprises the following steps: in the S1 boiling process, the boiled materials are placed in a boiling pot, the sunflower seeds are placed in a bucket, and the bucket is lifted for 3 times after being placed in the pot, wherein the interval is 15min each time.
CN202011146140.1A 2020-10-23 2020-10-23 Sea salt flavored melon seed production method Active CN112450407B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011146140.1A CN112450407B (en) 2020-10-23 2020-10-23 Sea salt flavored melon seed production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011146140.1A CN112450407B (en) 2020-10-23 2020-10-23 Sea salt flavored melon seed production method

Publications (2)

Publication Number Publication Date
CN112450407A true CN112450407A (en) 2021-03-09
CN112450407B CN112450407B (en) 2023-06-13

Family

ID=74834284

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011146140.1A Active CN112450407B (en) 2020-10-23 2020-10-23 Sea salt flavored melon seed production method

Country Status (1)

Country Link
CN (1) CN112450407B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115138245A (en) * 2022-06-17 2022-10-04 浙江大好大食品有限公司 Sea salt flavor melon seed production facility

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106072344A (en) * 2016-07-08 2016-11-09 甘源食品股份有限公司 Crab roe taste melon seed and preparation method thereof
CN107095230A (en) * 2017-03-28 2017-08-29 安徽詹氏食品股份有限公司 A kind of mustard almond benevolence and production method
CN110419707A (en) * 2019-09-09 2019-11-08 洽洽食品股份有限公司 A kind of sea salt taste sunflower seed and its processing method
CN110419706A (en) * 2019-09-09 2019-11-08 洽洽食品股份有限公司 A kind of sea salt taste original sunflower seed and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106072344A (en) * 2016-07-08 2016-11-09 甘源食品股份有限公司 Crab roe taste melon seed and preparation method thereof
CN107095230A (en) * 2017-03-28 2017-08-29 安徽詹氏食品股份有限公司 A kind of mustard almond benevolence and production method
CN110419707A (en) * 2019-09-09 2019-11-08 洽洽食品股份有限公司 A kind of sea salt taste sunflower seed and its processing method
CN110419706A (en) * 2019-09-09 2019-11-08 洽洽食品股份有限公司 A kind of sea salt taste original sunflower seed and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115138245A (en) * 2022-06-17 2022-10-04 浙江大好大食品有限公司 Sea salt flavor melon seed production facility

Also Published As

Publication number Publication date
CN112450407B (en) 2023-06-13

Similar Documents

Publication Publication Date Title
CN109645422A (en) A kind of tomato flavor melon seeds and its processing method
KR100971525B1 (en) Stuffing of Kimchi Using Yellow Dried Pollack and Stuffing of Kimchi Using it
CN112450407B (en) Sea salt flavored melon seed production method
KR100609450B1 (en) A composition for stuffing of kimchi using sprouted peanuts
KR20190044189A (en) The manufacturing method of Spicy Stir-fried Chicken sauce using the extract of Momordica charantia and Helianthus tuberosus
KR100763244B1 (en) Pellets for use in manufacturing popped rice prepared from mulberry leaf powder and brown rice flour, popped rice prepared from the pellets, and method for manufacturing popped rice from the pellets
KR102206721B1 (en) Functional grain syrup and the method making the same
KR20090120989A (en) Korean cookie containing mulberry leaves and manufacturing method thereof
KR20160099201A (en) A method for preparing korean hot papper paste with blueberry syrup
KR20120009023A (en) Method for manufacturing hot pepper paste using ripe persimmon and the hot pepper paste manufactured thereby
KR101849167B1 (en) Manufacture method of grain syrup
KR101819286B1 (en) the manufacturing method of soy sauce with Japanes apricot
CN109757660B (en) Sugar-containing bean stuffing and preparation process thereof
KR101974061B1 (en) Rice Cake having Sausage in Center Portion and Manufacturing Method of thereof
KR102268557B1 (en) Manufacturing method of grain syrup using oat and chrysanthemum
KR101814442B1 (en) Manufacturing process of low calorie Korean traditional sweets using germinated brown rice
KR101819287B1 (en) the manufacturing method of soy sauce with red ginseng
CN105581059A (en) Sticky steamed bun stuffed with pumpkin and cassiae nodosae paste and production method of steamed bun stuffed with pumpkin and cassiae nodosae paste
KR102589065B1 (en) Spicy sauce composition using strawberries and method for manufacturing the same
KR102579455B1 (en) Manufacturing method of functional chicken sauce
JPH0284137A (en) Production of bean cake
CN108771208B (en) Vermicelli leisure food and preparation method thereof
KR100532628B1 (en) Method For Producing The Soup For Noodle Containing Vegetable And Method For Cooking The Noodle By Using The Soup
CN106262126A (en) Spring bamboo glutinous rice cake and preparation method thereof
KR101802969B1 (en) Manufacturing method for vinegar composition for sushi rice and vinegar composition for sushi rice prepared the same

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant