CN112450407B - Sea salt flavored melon seed production method - Google Patents

Sea salt flavored melon seed production method Download PDF

Info

Publication number
CN112450407B
CN112450407B CN202011146140.1A CN202011146140A CN112450407B CN 112450407 B CN112450407 B CN 112450407B CN 202011146140 A CN202011146140 A CN 202011146140A CN 112450407 B CN112450407 B CN 112450407B
Authority
CN
China
Prior art keywords
parts
sea salt
following
sunflower seeds
baking
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.)
Active
Application number
CN202011146140.1A
Other languages
Chinese (zh)
Other versions
CN112450407A (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)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (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 sea salt flavored melon seeds. The preparation method of the sea salt flavored melon seeds comprises the following steps: s1, boiling: heating sunflower seeds in a boiling material to boil, and boiling for 50-70min; s2, pre-baking: spreading the sunflower seeds boiled in the step S1 in a baking pool; s3, wrapping salt: mixing the sunflower seeds pre-baked in the step 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: spreading the sunflower seeds wrapped with the salt in the S3 in a baking pool, and baking to obtain sea salt flavored sunflower seeds. The melon seeds prepared by the preparation method have more prominent sea salt taste and better mouthfeel.

Description

Sea salt flavored melon seed production method
Technical Field
The application relates to the field of melon seed manufacturing technology, in particular to a manufacturing method of sea salt flavored melon seeds.
Background
Melon seeds belong to common leisure food, contain nutrients such as vitamins, proteins, grease and the like, and have higher nutritive value. The melon seeds can not only provide nutrient components required by human body, but also enhance the digestion function of human body. Melon seeds include sunflower seeds, pumpkin seeds, watermelon seeds, etc., among which sunflower seeds are the most common. The sunflower seeds are prepared by parching or decocting.
In order to enrich the taste of melon seeds, deep processed products of melon seeds should be transported, and common melon seed tastes include original taste, five-spice taste, cream taste, sea salt taste and the like. The sea salt flavored melon seeds belong to new products, are popular in recent years, have fresh, salty and crisp taste, are as if sea wind is blown on the surface, and contain more trace elements compared with fine salt, so that the sea salt flavored melon seeds are beneficial to human health.
The preparation process of the sea salt flavored melon seeds in the related technology is as follows: firstly, mixing melon seeds and sea salt decoction materials, and placing the mixture into a saucepan to cook the mixture into flavor; drying the boiled melon seeds; and finally packaging and warehousing.
In view of the above-mentioned related art, the inventors considered that there was a problem that the sea salt taste was poor, and that the taste was thin and the advantage of the sea salt taste could not be fully exerted.
Disclosure of Invention
In order to improve the flavoring effect of sea salt flavored melon seeds, the application provides a preparation method of sea salt flavored melon seeds.
The application provides a manufacturing method of sea salt flavored melon seeds, which adopts the following technical scheme:
a method for making sea salt flavored melon seeds comprises the following steps:
s1, boiling: heating sunflower seeds in a boiling material to boil, and boiling for 50-70min;
s2, pre-baking: spreading the sunflower seeds boiled in the step S1 in a baking pool, heating to 100-110 ℃ and pre-baking for 6-8 hours;
s3, wrapping salt: mixing the sunflower seeds pre-baked in the step 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: spreading the sunflower seeds wrapped with the salt in S3 in a baking pool, heating to 105-112 ℃, and baking for 5-7h to obtain sea salt flavored sunflower seeds.
By adopting the technical scheme, the sunflower seeds are boiled by S1 and are primarily tasty; s2, pre-baking is carried out to remove excessive moisture, so that subsequent salt wrapping is facilitated; s3, wrapping salt, and uniformly adhering sea salt on the surface to form special sea salt taste; and S4, drying to quickly gelatinize the starch so that the starch can be firmly stuck to sea salt.
Compared with the mode that the sea salt flavored melon seeds 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 surfaces of the sunflower seeds, but not immersed and permeated into the sunflower seed shells as sea salt solution, so that the flavoring effect is enhanced, the mouthfeel is obviously improved, the sunflower seeds have special powdery coating feel on the appearance, and the sunflower seeds are different from the sunflower seeds with other tastes; 2. s3, drying is carried out before and after salt wrapping, and the sea salt can be more firmly attached to the surfaces of the sunflower seeds by two-step drying method, so that the sea salt is not easy to separate from the sunflower seeds, and the taste of the sunflower seeds is further ensured; 3. the drying process adopts a drying pool mode, and is more beneficial to gelatinization of starch and enhancement of viscosity 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 particles contain water, protein, lipid, inorganic salt and the like besides amylose and amylopectin. Maltodextrin is a low conversion product between starch and starch sugar, and is prepared by using starch as raw material and through enzymatic hydrolysis. The starch and maltodextrin in the wrapping powder are compounded to be used as adhesion substances, and compared with a single starch mode, the adhesion firmness of sea salt is improved more effectively.
Optionally, the wrapping powder further comprises 0.3-0.5 part of dendrobium polysaccharide.
By adopting the technical scheme, dendrobium polysaccharide can enter the starch granule along with water molecules, interact with starch, reduce the mobility of starch molecular chains, and further improve the viscosity of starch paste, thereby effectively reducing the sea salt shedding rate.
Optionally, the starch is corn starch.
By adopting the technical scheme, the dendrobe polysaccharide has the best tackifying effect on the corn starch, so that the dendrobe polysaccharide has an advantage compared with other varieties of starch by selecting the corn starch.
Optionally, the wrapping powder further comprises 0.4-0.6 part of citric acid.
By adopting the technical scheme, the citric acid and the dendrobium polysaccharide have a compound synergistic effect, the tackifying effect of the dendrobium polysaccharide is improved, and the attachment firmness of sea salt is further improved.
Optionally, in the step S4 of drying, the temperature is controlled at 108 ℃.
By adopting the technical scheme, the corn starch is rapidly gelatinized at the temperature, and the dendrobe polysaccharide has good effect and high viscosity.
Optionally, the decoction comprises the following raw materials in parts by weight:
18-20 parts of salt;
0.5-1 part of spice;
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 taste level is richer, and the sunflower seeds are not limited to the sea salt taste of the surface layer.
Optionally, the perfume is a mixture of fructus Anisi Stellati, cortex Cinnamomi Japonici, glycyrrhrizae radix, pericarpium Citri Tangerinae and fructus Foeniculi.
By adopting the technical scheme, the sunflower seeds form special fragrance and stimulate appetite of human bodies.
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 sodium cyclamate, and the sodium cyclamate is used as a sweetener, so that the sweetener has slower sweetness, but long duration and purer sweetness.
Acesulfame potassium is used as sweetener, and the sweet taste is pure and strong, which is superior to sucrose.
Sucralose is commonly called sucralose, is used as a sweetener, and has the characteristics of no energy, high sweetness, pure sweetness, high safety and the like.
The vanillin has the chemical name of 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from Vanilla sinensis of Rutaceae, and has the effects of flavoring and fixing fragrance.
Ethyl maltol is used as sweetener, aroma synthesizer, aroma modifier and aroma stabilizer, and has effects of inhibiting acid, inhibiting bitter, removing fishy smell and eliminating irritation.
The main ingredient of monosodium glutamate is sodium glutamate, and the aqueous solution of the monosodium glutamate has thick delicate flavor.
Antioxidants are used to delay oxidation of foods, improve food stability and extend shelf life.
Citric acid can be 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 high temperature resistance. In addition, the tert-butylhydroquinone can act on sunflower seed shells to change the surface properties of the sunflower seed shells and improve the adhesion of starch paste.
Optionally, in the step S1, the decoction is placed in a saucepan, the sunflower seeds are placed in a bucket, and the bucket is lifted for 3 times after being taken out of the pan, and 15min is reserved each time.
By adopting the technical scheme, the flavoring is more uniform.
In summary, the present application has the following beneficial effects:
1. the salt wrapping process is adopted, so that sea salt particles are uniformly adhered to the surfaces of the sunflower seeds, the flavoring effect is enhanced, the taste is obviously improved, the sunflower seeds have special powdery mildew wrapping feeling on the appearance, and the sunflower seeds are different from the sunflower seeds with other tastes;
2. the powder is preferably prepared from maltodextrin, dendrobium polysaccharide, citric acid and the like, so that the adhesion firmness of sea salt particles is improved.
Detailed Description
The present application is further described in detail with reference to the following examples, which are specifically described: the following examples, in which no specific conditions are noted, are conducted under conventional conditions or conditions recommended by the manufacturer, and the raw materials used in the following examples are commercially available from ordinary sources except for the specific descriptions.
Preparation example of decoction
Preparation example 1:
the preparation process of the spice comprises the following steps: according to the weight parts, 1 part of star anise, 1 part of cinnamon, 1 part of liquorice, 1 part of dried orange peel and 1 part of fennel are uniformly mixed to obtain the spice.
The preparation process of the food additive comprises the following steps: according to the weight parts, 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 decoction comprises the following steps: mixing 18 parts of salt, 0.8 part of spice, 2 parts of food additive and 1000 parts of water uniformly to obtain the decoction.
Preparation example 2:
the preparation process of the spice comprises the following steps: according to the weight parts, 1 part of star anise, 1 part of cinnamon, 1 part of liquorice, 1 part of dried orange peel and 1 part of fennel are uniformly mixed 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 decoction comprises the following steps: uniformly mixing 20 parts of table salt, 1 part of spice, 1.6 parts of food additive and 1000 parts of water to obtain the decoction.
Preparation example 3:
the preparation process of the spice comprises the following steps: according to the weight parts, 1 part of star anise, 1 part of cinnamon, 1 part of liquorice, 1 part of dried orange peel and 1 part of fennel are uniformly mixed to obtain the spice.
The preparation process of the food additive comprises the following steps: according to the weight parts, 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 decoction comprises the following steps: the cooking material is obtained by uniformly mixing 19 parts of salt, 0.5 part of spice, 2.7 parts of food additive and 1000 parts of water.
Preparation of wrapping powder
Preparation example 4:
the preparation process of the wrapping powder comprises the following steps: according to the weight parts, 25 parts of sea salt, 45 parts of water, 4 parts of mung bean starch and 4 parts of maltodextrin are uniformly mixed to obtain the wrapping powder.
Preparation example 5:
the preparation process of the wrapping powder comprises the following steps: according to the weight parts, mixing 35 parts of sea salt, 55 parts of water, 6 parts of sweet potato starch and 6 parts of maltodextrin uniformly to obtain the wrapping powder.
Preparation example 6:
the preparation process of the wrapping powder comprises the following steps: according to the weight parts, mixing 30 parts of sea salt, 50 parts of water, 5 parts of potato starch and 5 parts of maltodextrin uniformly to obtain the wrapping powder.
Example 1:
a method for making sea salt flavored melon seeds comprises the following steps:
s1, boiling: placing 4 tons of the decoction prepared in preparation example 1 into a boiler, placing 1 ton of sunflower seeds into a bucket, wherein the surface of the bucket is provided with a plurality of filtering holes for the decoction to pass through, heating the bucket to boiling after being taken out of the boiler, boiling for 50min, lifting the bucket for 3 times in the boiling process, and at 15min intervals each time, lifting the bucket after boiling is finished, and draining water;
s2, pre-baking: spreading the sunflower seeds boiled in the step S1 in a baking pool, heating 1000 jin/layer to 100 ℃, and pre-baking for 6 hours;
s3, wrapping salt: mixing 25kg of sunflower seeds pre-baked in S2 with 6kg of the wrapping powder prepared in preparation example 4, placing the mixture in a stirring barrel, and stirring for 3min;
s4, drying: spreading the sunflower seeds coated with the salt in S3 in a baking pool, heating to 105 ℃ with 500 jin/layer, and baking for 5 hours to obtain sea salt flavored sunflower seeds.
Example 2:
a method for making sea salt flavored melon seeds comprises the following steps:
s1, boiling: placing 4 tons of the decoction prepared in 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 filtering holes for the decoction to pass through, heating the bucket to boiling after being taken out of the boiler, boiling for 70min, lifting the bucket for 3 times in the boiling process, and at 15min intervals each time, lifting the bucket after boiling is finished, and draining water;
s2, pre-baking: spreading the sunflower seeds boiled in the step S1 in a baking pool, heating 1000 jin/layer to 110 ℃, and pre-baking for 8 hours;
s3, wrapping salt: mixing 25kg of sunflower seeds pre-baked in S2 with 10kg of the wrapping powder prepared in preparation example 5, placing the mixture into a stirring barrel, and stirring for 8min;
s4, drying: spreading the sunflower seeds coated with the salt in S3 in a baking pool, heating to 112 ℃ with 500 jin/layer, and baking for 7 hours to obtain sea salt flavored sunflower seeds.
Example 3:
a method for making sea salt flavored melon seeds comprises the following steps:
s1, boiling: placing 4 tons of the decoction prepared in 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 filtering holes for the decoction to pass through, heating the bucket to boiling after being taken out of the boiler, boiling for 60 minutes, lifting the bucket for 3 times in the boiling process, and at 15 minutes intervals each time, lifting the bucket after boiling is finished, and draining water;
s2, pre-baking: spreading the sunflower seeds boiled in the step S1 in a baking pool, heating 1000 jin/layer to 106 ℃, and pre-baking for 7 hours;
s3, wrapping salt: mixing 25kg of sunflower seeds pre-baked in S2 with 8kg of the wrapping powder prepared in preparation example 6, placing the mixture in a stirring barrel, and stirring for 5min;
s4, drying: spreading the sunflower seeds coated with the salt in S3 in a baking pool, heating to 110 ℃ with 500 jin/layer, and baking for 6 hours to obtain sea salt flavored sunflower seeds.
Example 4:
the only difference from example 3 is that the dressing further comprises 0.3 parts of dendrobe polysaccharide.
Example 5:
the only difference from example 3 is that the dressing further comprises 0.4 parts of dendrobe polysaccharide.
Example 6:
the only difference from example 3 is that the dressing further comprises 0.5 parts of dendrobe polysaccharide.
Example 7:
the only difference from example 5 is that corn starch is an equal mass replacement for potato starch.
Example 8:
the only difference from example 3 is that the corn starch is equal in quality to replace potato starch.
Example 9:
the difference from example 5 is that the wrapper further comprises 0.4 part of citric acid.
Example 10:
the difference from example 5 is that the wrapper further comprises 0.5 parts of citric acid.
Example 11:
the difference from example 5 is that the wrapper further comprises 0.6 part of citric acid.
Example 12:
the difference from example 3 is that the wrapper further comprises 0.5 parts of citric acid.
Example 13:
the difference from example 10 is that in the S4 drying, the temperature was controlled at 108 ℃.
Example 14:
the difference from example 3 is that the quality of tert-butylhydroquinone was equal to that of propyl gallate.
Comparative example 1:
the difference from example 3 is that the maltodextrin in the wrapper is replaced by potato starch.
Comparative example 2:
the difference from example 3 is that S2 pre-baking was not performed.
Performance test:
sensory evaluation is carried out on the sea salt flavored melon seeds prepared in the examples 1-3, and the appearance is white and a plurality of tiny sea salt particles flash; the touch feeling can not feel sticky; the sea salt flavor on the mouthfeel is prominent, the taste level is rich, the aftertaste is endless, and the sea salt flavor melon seeds are superior to the common sea salt flavor melon seeds on the market.
The sea salt flavored melon seeds prepared in examples 1-14 and comparative examples 1 and 2 were subjected to adhesion testing as follows: 2kg melon seeds were placed on a circular vibrating screen with a vibration frequency of 300r/min, a 10 mesh screen, and after 2min of vibration, falling sea salt particles were collected and weighed, and the result was recorded as falling weight, as shown in Table 1.
The lower the falling weight is, the better the property of the sea salt attached to the surface of the melon seeds is, and the sea salt is not easy to fall off under the action of external force.
TABLE 1 Performance test results record Table
Weight of falling (g) Weight of falling (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 sea salt flavored melon seeds have the advantages of thick sea salt flavor, strong flavoring effect and good mouthfeel;
2. as can be seen from the adhesion test results of examples 1-3, the sea salt flavored melon seeds of the application have a small amount of falling, because part of sea salt is adhered and unevenly distributed, but each two kg of melon seeds contain about 200g of sea salt, the falling weight is low overall, the adhesion effect of the sea salt is good, and the taste is not easily affected;
3. as can be seen from the adhesion test results of examples 3-6, the addition of the dendrobe polysaccharide can effectively enhance the adhesion of starch, so that the falling weight of sea salt is reduced, and the dendrobe polysaccharide is added to 0.4 part;
4. the adhesion test results of examples 3, 5, 7 and 8 show that the adhesion effect of the corn starch and the potato starch is close, and the difference is that the dendrobium polysaccharide has better tackifying effect on the corn starch, so that the falling weight of sea salt is reduced;
5. the adhesion test results of examples 3, 5 and 9-12 show that the independent addition of citric acid does not help the adhesion effect of starch, but the compound addition of citric acid and dendrobium polysaccharide can effectively improve the adhesion effect of starch, reduce the falling weight of sea salt, and the addition amount of citric acid is preferably 0.5 part;
6. the adhesion test results of the examples 10 and 13 show that the temperature is controlled at 108 ℃, which is favorable for the starch to exert the adhesion effect and reduce the falling weight of sea salt;
7. as can be seen from the adhesion test results of examples 10 and 14, the antioxidant adopts specific tert-butylhydroquinone, which is favorable for improving the adhesion effect of sea salt and reducing the falling weight of the sea salt;
8. as can be seen from the adhesion test results of example 3 and comparative example 1, the addition of maltodextrin is beneficial to improving the adhesion effect of sea salt and reducing the falling weight of sea salt;
9. as can be seen from the adhesion test results of example 3 and comparative example 2, S2 pre-baking was performed, which is advantageous in improving the adhesion effect of sea salt and reducing the falling weight of sea salt.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.

Claims (8)

1. The preparation method of the sea salt flavored melon seeds is characterized by comprising the following steps of:
s1, boiling: heating sunflower seeds in a boiling material to boil, and boiling for 50-70min;
s2, pre-baking: spreading the sunflower seeds boiled in the step S1 in a baking pool, heating to 100-110 ℃ and pre-baking for 6-8 hours;
s3, wrapping salt: mixing the sunflower seeds pre-baked in the step 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 corn starch, 4-6 parts of maltodextrin and 0.3-0.5 part of dendrobium polysaccharide;
s4, drying: spreading the sunflower seeds wrapped with the salt in S3 in a baking pool, heating to 105-112 ℃, and baking for 5-7h to obtain sea salt flavored sunflower seeds.
2. The method for making sea salt flavored melon seeds according to claim 1, wherein the method comprises the following steps: the wrapping powder material also comprises 0.4-0.6 part of citric acid.
3. The method for making sea salt flavored melon seeds according to claim 2, wherein the method comprises the following steps: in the S4 drying, the temperature is controlled at 108 ℃.
4. The method for making sea salt flavored melon seeds according to claim 1, wherein the method comprises the following steps: the decoction comprises the following raw materials in parts by weight:
18-20 parts of salt;
0.5-1 part of spice;
1.6-2.7 parts of food additive;
1000 parts of water.
5. The method for making sea salt flavored melon seeds according to claim 4, wherein the method comprises the following steps: the perfume is a mixture of fructus Anisi Stellati, cortex Cinnamomi Japonici, glycyrrhrizae radix, pericarpium Citri Tangerinae and fructus Foeniculi.
6. The method for making sea salt flavored melon seeds according to claim 4, 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.
7. The method for making sea salt flavored melon seeds according to claim 6, wherein the method comprises the following steps: the antioxidant is tert-butyl hydroquinone.
8. The method for making sea salt flavored melon seeds according to claim 4, wherein the method comprises the following steps: in the S1 boiling process, the boiling material is placed in a boiling pot, sunflower seeds are placed in a bucket, and the bucket is lifted for 3 times after being taken out of the pot, and 15min is reserved 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 CN112450407A (en) 2021-03-09
CN112450407B true 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)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115138245B (en) * 2022-06-17 2024-06-18 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
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
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

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
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
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

Also Published As

Publication number Publication date
CN112450407A (en) 2021-03-09

Similar Documents

Publication Publication Date Title
KR101138686B1 (en) A process for preparing sugar-free gruel: this gruel is not to swollen and solidified
KR100971525B1 (en) Stuffing of Kimchi Using Yellow Dried Pollack and Stuffing of Kimchi Using it
CN112450407B (en) Sea salt flavored melon seed production method
TW572733B (en) Savoury vegetable preparation and process for its production
KR100609450B1 (en) A composition for stuffing of kimchi using sprouted peanuts
KR101791325B1 (en) Method for Producing Grain Syrup With Oat And Grain Syrup Produced By Thereof
KR20190078716A (en) Manufacturing Method of Cooking grain syrup
KR20190044189A (en) The manufacturing method of Spicy Stir-fried Chicken sauce using the extract of Momordica charantia and Helianthus tuberosus
KR20090120989A (en) Korean cookie containing mulberry leaves and manufacturing method thereof
KR20200064461A (en) Functional grain syrup and the method making the same
KR101849167B1 (en) Manufacture method of grain syrup
KR20160099201A (en) A method for preparing korean hot papper paste with blueberry syrup
KR100291334B1 (en) Manufacturing method of ultra red pepper paste
KR101819286B1 (en) the manufacturing method of soy sauce with Japanes apricot
JP2004129643A (en) Method for producing noodle product containing nutrient of jerusalem artichoke
KR20180128772A (en) Composition for hot dog and method for preparing hot dog using the same
KR101974061B1 (en) Rice Cake having Sausage in Center Portion and Manufacturing Method of thereof
CN109757660B (en) Sugar-containing bean stuffing and preparation process thereof
KR101814442B1 (en) Manufacturing process of low calorie Korean traditional sweets using germinated brown rice
CN108634239B (en) Seaweed-flavored chili crisp and preparation method thereof
KR20110138127A (en) Process for preparing rice-cake using figures
KR101949975B1 (en) Manufacturing method of sliced and dried ginseng
KR101832248B1 (en) Yoogwa with sweet potato chrysanthemum and its production method
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
KR20210010132A (en) Production method of seasoning dried pollack jerky soaked by soymilk

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