CN112826063A

CN112826063A - Processing method of Chinese torreya kernels with coatings removed by combination of microwave oven

Info

Publication number: CN112826063A
Application number: CN202110048611.3A
Authority: CN
Inventors: 吴家胜; 宋丽丽; 吴峰华; 喻卫武; 周谦; 何志平; 刘兴泉
Original assignee: Zhejiang A&F University ZAFU
Current assignee: Zhejiang A&F University ZAFU
Priority date: 2021-01-14
Filing date: 2021-01-14
Publication date: 2021-05-25
Anticipated expiration: 2041-01-14
Also published as: CN112826063B

Abstract

The invention discloses a processing method of Chinese torreya kernels with coatings removed by combining a microwave oven. After microwave treatment, the black outer coat of the Chinese torreya kernels is cracked to generate cracks, the moisture in the black outer coat is vaporized more quickly by the stronger heating effect of microwaves to form gaps, and the cracks and the gaps can enable the black outer coat to expand to a greater extent after being soaked; the torreya grandis nut and the black coat on the surface in the soaking step have different water absorption degrees, the nut changes slightly, and the black coat expands obviously, so that the black coat is not closely attached to the torreya grandis nut any more, and the black coat becomes dry and crisp again after being baked in a subsequent oven, so that the black coat is easy to remove, a good coat removing effect can be achieved after the black coat is manually kneaded, and the black coat has less residue. And the processed Chinese torreya kernels have uniform internal and external maturity, the whole Chinese torreya kernels are easy to bite, and the taste is more crispy and delicious when being chewed.

Description

Processing method of Chinese torreya kernels with coatings removed by combination of microwave oven

Technical Field

The invention relates to the technical field of agricultural and sideline product processing, in particular to a processing method of coat-removed Chinese torreya kernels combined with a microwave oven.

Background

Chinese torreya is an excellent variation type of Chinese yew tree of Taxaceae by artificial grafting propagation, also known as Chinese torreya, true Chinese torreya, Chinese torreya seed, etc., and is a national secondary protection plant, which is a unique tree species in the treasure economy forest of China. Chinese torreya grows mainly in the hilly areas of the subtropical zone of China, including Zhejiang, Jiangsu, Anhui, Fujian and other provinces.

Torreya grandis has been a food for thousands of years and its nutritional and medicinal value is determined by its ingredients. The Torreya grandis is high in nutritive value, high in contents of oil, protein and amino acid, rich in B vitamins such as nicotinic acid, folic acid, VB2 and the like and trace elements required by a human body, low in heavy metal content and high in quality, and is an edible nut. A large number of researches show that the Chinese torreya also has certain medicinal value. Chinese torreya has certain pharmacological action in resisting inflammation, virus, fungus, bacteria, arteriosclerosis, ancylostomiasis, tumor cells, etc. Polyphenols and flavonoids in torreya grandis have certain antioxidant activity. The high content of unsaturated fatty acid in the torreya grandis oil can reduce the risk of coronary heart disease.

The stir-frying is a traditional processing mode of Chinese torreya, and a double-stir-frying method which is started to be used in the 70 th generation comprises the steps of firstly quickly frying once at a high temperature, soaking in salt water and then slowly frying at a low temperature, wherein the processed product is the Chinese torreya fried with shell salt. The frying mode and the existing processes for baking the Chinese torreya by using some ovens are that the Chinese torreya is heated from outside to inside in a single direction, and the taste and the flavor of the Chinese torreya finished product are influenced because the outer layer of the Chinese torreya is scorched or the inner layer of the Chinese torreya finished product is raw.

Disclosure of Invention

The invention aims to provide a processing method of Chinese torreya kernels with clothes removed by combining a microwave oven, so as to solve the defects of the prior art.

The invention adopts the following technical scheme:

a processing method of peeled Chinese torreya kernels combined with a microwave oven comprises the following steps:

(1) pretreatment: stacking and retting the picked fresh Chinese torreya, removing astringent taste, cleaning, and sun-drying to obtain Chinese torreya seeds with shells;

(2) shelling: shelling Chinese torreya seeds to obtain Chinese torreya kernels with black coats;

(3) screening: screening Chinese torreya kernels with complete granules, no deformity in appearance, no mildew and no scorch spots;

(4) adjusting the water content: placing Chinese torreya kernels into an oven, and adjusting the water content to 10 +/-2%;

(5) baking with a microwave oven: baking for 4-5 min by a microwave oven with 600-800W power;

(6) soaking: putting the torreya grandis kernels baked by the microwave oven into water while the torreya grandis kernels are hot, and soaking for 10-20 min to ensure that black coats of the torreya grandis kernels fully absorb water and expand;

(7) baking in an oven: setting the temperature of the oven at 150-180 ℃, and baking for 20-30 min;

(8) removing the clothes: removing the coat of the torreya grandis kernels baked in the oven to obtain the removed-coat torreya grandis kernels;

(9) packaging: and (5) naturally cooling the peeled Chinese torreya kernels, and subpackaging in a sealed tank.

Further, placing the Chinese torreya kernels into an oven with the temperature of 40-50 ℃ and adjusting the water content to 10 +/-2%.

Further, step (6), the torreya grandis kernels baked by the microwave oven are put into water with the temperature of 25 +/-5 ℃ while the torreya grandis kernels are hot, and the water is soaked for 10-20 min, so that black coats of the torreya grandis kernels fully absorb water and swell.

Further, the torreya grandis kernels baked in the oven are manually kneaded to remove the coatings in the step (8), and the coated torreya grandis kernels are obtained.

The invention has the beneficial effects that:

(1) according to the invention, a soaking step is carried out between microwave oven baking and oven baking, after microwave treatment, the black coat of Chinese torreya kernels is cracked to generate cracks, and compared with an oven, the stronger heating effect of microwaves can lead the moisture in the black coat to be vaporized more quickly to form gaps, and the cracks and the gaps can lead the black coat to expand to a greater extent after soaking; in the soaking step, the torreya grandis nut and the black coat on the surface have different water absorption degrees, the nut changes slightly, and the black coat expands obviously, so that the black coat is not closely attached to the torreya grandis nut any more, and the black coat becomes dry and crisp again after being baked by a subsequent oven, so that the black coat is easy to remove, and a finished product obtained by manual kneading can achieve a good coat removing effect, and the black coat has less residue.

(2) According to the invention, the Chinese torreya seeds are shelled, screened and adjusted in moisture content in the sequence of microwave → soaking → oven, and then are baked by microwave, the Chinese torreya seeds are integrally heated by microwave, and then are soaked by water, the surfaces of the Chinese torreya seeds soaked by water are wet and the interiors of the Chinese torreya seeds are dried, and then the Chinese torreya seeds are baked by oven, and the oven is heated from outside to inside, so that the outer layers of the Chinese torreya seeds can be baked to be crisp, the inner layers are also crisp, the outer layers cannot be scorched, the inner layers cannot be scorched, and the inner layers cannot be scorched, so that the inner and outer parts of the Chinese torreya seeds are uniformly baked and puffed, the inner and outer maturity of the Chinese torreya seeds is uniform, the puffing degree is high, the color is golden yellow, the flavor is fragrant, the whole Chinese torreya seeds are.

(3) The method has the advantages of simple and easily-treated operation process, stability, reliability, no pollution, low energy consumption, energy conservation, environmental protection and accordance with the sustainable development principle. The method is simple and convenient to manage, is suitable for popularization and application in factories and enterprises, improves the comprehensive utilization rate of the Chinese torreya and the additional value of Chinese torreya products, and explores a new way for the deep processing of the Chinese torreya.

Drawings

In FIG. 1, the states of the torreya grandis kernels after the steps (5), (6) and (8) in example 1 are shown from left to right, respectively.

FIG. 2 is a typical variation of the black outer coat of torreya grandis kernels after step (6) of example 1.

Detailed Description

The invention is explained in more detail below with reference to exemplary embodiments and the accompanying drawings. The following examples are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.

(4) adjusting the water content: placing Chinese torreya kernels into an oven at 40-50 ℃, and adjusting the water content to 10 +/-2%;

(6) soaking: putting torreya grandis kernels baked by a microwave oven into water with the temperature of 25 +/-5 ℃ while the torreya grandis kernels are hot, and soaking for 10-20 min to ensure that black coats of the torreya grandis kernels fully absorb water and swell;

(8) removing the clothes: manually rubbing and removing the clothes of the torreya grandis kernels baked in the oven to obtain the clothes-removed torreya grandis kernels;

Example 1

(4) adjusting the water content: placing the Chinese torreya kernels into an oven at 40 ℃, and adjusting the water content to 10 +/-2%;

(5) baking with a microwave oven: baking for 4min with a microwave oven at 800W power;

(6) soaking: soaking torreya grandis kernels baked by a microwave oven in water of 25 ℃ for 15min while the torreya grandis kernels are hot, so that black coats of the torreya grandis kernels fully absorb water and swell;

(7) baking in an oven: setting the oven temperature at 150 deg.C, and baking for 30 min;

Example 2

(5) baking with a microwave oven: baking for 5min with microwave oven power of 600W;

(7) baking in an oven: setting the temperature of the oven at 160 ℃, and baking for 25 min;

Comparative example 1

(6) baking in an oven: setting the oven temperature at 150 deg.C, and baking for 20 min;

(7) removing the clothes: manually rubbing and removing the clothes of the torreya grandis kernels baked in the oven to obtain the clothes-removed torreya grandis kernels;

(8) packaging: and (5) naturally cooling the peeled Chinese torreya kernels, and subpackaging in a sealed tank.

Comparative example 2

(7) secondary baking by a microwave oven: secondarily baking for 4min with 800W microwave oven power;

(8) removing the clothes: manually rubbing and peeling the torreya grandis kernels which are baked twice by the microwave oven to obtain peeled torreya grandis kernels;

Comparative example 3

(5) baking in an oven: setting the oven temperature at 150 deg.C, and baking for 20 min;

(6) soaking: soaking the torreya grandis kernels baked in an oven in 25 ℃ water for 15min while the torreya grandis kernels are hot, so that black coats of the torreya grandis kernels fully absorb water and swell;

(7) and (3) secondary baking by an oven: setting the oven temperature at 150 deg.C, and baking for 30 min;

(8) removing the clothes: manually rubbing and removing the coating of the torreya grandis kernels which are baked in the oven for the second time to obtain the coated torreya grandis kernels;

Comparative example 4

(7) baking with a microwave oven: baking for 4min with a microwave oven at 800W power;

(8) removing the clothes: manually rubbing and peeling the torreya grandis kernels baked by the microwave oven to obtain peeled torreya grandis kernels;

Sensory evaluation experiment of peeled Chinese torreya kernels: and (4) carrying out sensory evaluation on the peeled Chinese torreya kernels of the final product, and obtaining the evaluation through multiple sensory evaluation standards. The evaluation factors include five aspects of color, smell, mouthfeel, taste and peeling rate, and the scoring criteria are shown in Table 1.

TABLE 1 Scoring standards

TABLE 2 scoring results

The results of the experiment are shown in table 2:

soaking has a significant effect on the rate of removal of the coat. Comparative example 1 has no soaking step and the peeling effect is poor. The residual black outer coat adversely affects appearance, mouthfeel and taste.

The sequence of microwave → soak → oven is significantly better than the sequence of oven → soak → microwave. The torreya grandis seeds are shelled, screened, the water content is adjusted, then microwave baking is carried out, the torreya grandis seeds are integrally heated by microwave, and when the torreya grandis seeds are baked in an oven to be golden yellow on the outer layer, the interior is still light yellow and uneven. Then soaking in water, moistening the surface and drying the inside of the torreya grandis kernels soaked in the water, baking by using an oven, heating the torreya grandis kernels by using the oven from the outside to the inside, wherein the outer layer of the torreya grandis kernels can be baked to be crisp, the inner layer of the torreya grandis kernels is also crisp, the outer layer cannot be scorched slightly, and the inner layer cannot be scorched slightly, so that the inner part and the outer part of the torreya grandis kernels are uniformly baked and puffed, the inner and outer maturity of the torreya grandis kernels is uniform, the puffing degree is high, the color and luster are golden yellow, the flavor is fragrant, the whole torreya grandis kernels are easy to bite and chew, and the; the microwave heats the torreya grandis kernels integrally, so that the inside and outside of the finished product are not uniform. Thus, comparative examples 2, 3, 4 had lower mouthfeel scores.

Comparing example 1 with comparative examples 2 and 3, it can be seen that the combination of microwave and oven process produces a finished product that has a better mouthfeel than either oven alone or microwave alone.

In FIG. 1, the states of the torreya grandis kernels after the steps (5), (6) and (8) in example 1 are shown from left to right, respectively. FIG. 2 is a typical variation of the black outer casing of torreya grandis kernels after step (6) of example 1, from which it can be seen that the black outer casing of torreya grandis kernels cracks after microwave treatment and that the more intense heating effect of the microwaves causes the moisture in the black outer casing to evaporate more rapidly and form voids than in an oven, which cracks and voids enable the black outer casing to expand to a greater extent after soaking; in the soaking step, the torreya grandis nut and the black coat on the surface have different water absorption degrees, the nut changes slightly, and the black coat expands obviously, so that the black coat is not closely attached to the torreya grandis nut any more; the black coat becomes dry and crisp again after baking in an oven, and a good coat removing effect can be achieved after the black coat is manually kneaded.

Claims

1. A processing method of peeled Chinese torreya kernels combined with a microwave oven is characterized by comprising the following steps:

2. The microwave oven combined processing method of removed-coated torreya grandis kernels according to claim 1, wherein in the step (4), the torreya grandis kernels are placed in an oven at 40-50 ℃ and the water content is adjusted to 10 ± 2%.

3. The processing method of torreya grandis kernels with clothes removed by combining a microwave oven according to claim 1, wherein in the step (6), the torreya grandis kernels baked by the microwave oven are put into water with a temperature of 25 +/-5 ℃ while the torreya grandis kernels are hot, and are soaked for 10-20 min, so that black outer clothes of the torreya grandis kernels fully absorb water and swell.

4. The microwave oven combined processing method of removed-coating torreya grandis kernels according to claim 1, wherein the step (8) comprises manually rubbing and removing the coating of the torreya grandis kernels baked in the oven to obtain the removed-coating torreya grandis kernels.