CN113057305A - 一种制作不同口味核桃仁的方法 - Google Patents
一种制作不同口味核桃仁的方法 Download PDFInfo
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- CN113057305A CN113057305A CN202110362728.9A CN202110362728A CN113057305A CN 113057305 A CN113057305 A CN 113057305A CN 202110362728 A CN202110362728 A CN 202110362728A CN 113057305 A CN113057305 A CN 113057305A
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- walnut kernels
- walnut
- kernels
- frying
- spicy
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Abstract
本发明公开了一种制作不同口味核桃仁的方法。所述方法包括物理脱内皮烘烤；新鲜核桃晒干后精选出饱满、匀称的干核桃，再经过人工脱壳、分级后低温烘烤；采用大功率气泵吹掉核桃仁的内皮；不同口味核桃仁的炒制；容器中放入水和白砂糖进行炒制，水分蒸出一半以后，放入奶油或巧克力或麻辣味调料，翻炒均匀后加入步骤一脱皮核桃仁，继续低温反复翻转炒至核桃仁表面裹满奶油或巧克力或麻辣味调料，再低温进行烘烤，即得奶油或巧克力或麻辣味调料味核桃仁。本发明制作的核桃仁吃起来口感香脆，回味悠长，入口香甜，并且营养丰富，健康无公害；且本发明制作的核桃仁可直接食用，不需要任何的后加工处理，方便携带与食用。
Description
技术领域
本发明涉及食品制作领域，具体涉及一种制作不同口味核桃仁的方法。
背景技术
核桃，又称胡桃、羌桃，是胡桃科植物。与扁桃、腰果、榛子并称为世界著名的“四大干果”。核桃仁含有丰富的营养素，每百克含蛋白质15～20克，脂肪较多，碳水化合物10克，并含有人体必需的钙、磷、铁等多种微量元素和矿物质，以及胡萝卜素、核黄素等多种维生素。对人体有益。是深受老百姓喜爱的坚果类食品之一。核桃体表外壳坚硬，需砸开食用。
核桃营养价值丰富，有“万岁子”“长寿果”“养生之宝”的美誉。核桃中86％的脂肪是不饱和脂肪酸，核桃富含铜、镁、钾、维生素B6、叶酸和维生素B1，也含有纤维、磷、烟酸、铁、维生素B2和泛酸。每50克核桃中，水分占3.6％，另含蛋白质7.2克、脂肪31克和碳水化合物9.2克。
核桃仁含粗蛋白22.18％，其中可溶性蛋白的组成以谷氨酸为主，其次为精氨酸和核桃仁天冬氨酸。粗脂类64.23％，其中中性脂类占93.05％；中性脂类中三酰甘油82.05％，甾醇脂3.86％，游离脂肪酸4.80％。总脂和中性脂类中脂肪酸组成主要为亚酸64.48％-69.95％和油酸13.89％-15.36％；三酰甘油所含脂肪酸主要为亚麻酸69.98；甾醇酯非皂化部分主要为β-谷甾醇，并有少量的菜油甾醇，豆甾醇，燕麦甾-5-烯醇，豆甾-7-稀醇；糖类13％；多种游离的必需氨基酸；异亮氨酸，亮氨酸，色氨酸，苯丙氨酸，缬氨酸，苏氨酸及赖氨酸等，其含量为总氨基酸的47.50％。
核桃还有食疗的作用：1.减少患抑郁症几率。核桃中富含丰富的ω-3脂肪酸，可以减少患抑郁症、注意力缺失多动症(ADHD)、癌症和老年痴呆症等的几率。2.减少患乳腺癌的风险。每天食用2盎司约60g的核桃，患乳腺癌和肿瘤的几率要小。3.降低患糖尿病的风险。每周坚持食用5次坚果的女性患2型糖尿病的风险减少近30％。坚果中的不饱和脂肪有益于胰岛素分解。4.减除压力。核桃中的核桃油具有减除血液静压的作用，饮食习惯的改变能更好的帮助我们的身体应对外界压力。5.核桃黑发，秋冬季吃核桃是最佳时季。
但是核桃内皮普遍发苦，虽然知道核桃有很好的食疗作用，但很多人因其苦涩的味道而避而远之；此外核桃油性偏大，吃一两个就会感觉太腻而吃不下去，现有市面上普遍在售的是奶油核桃仁，但口味偏甜，不能迎合所有大众的喜爱。
发明内容
为此，本发明提供一种制作不同口味核桃仁的方法，以解决现有核桃仁内皮带来的苦涩，核桃仁油性偏大易腻，核桃仁种类偏少等问题。
为了实现上述目的，本发明提供如下技术方案：
根据本发明一方面提供的一种制作不同口味核桃仁的方法，所述方法包括以下步骤：
步骤一，物理脱内皮烘烤
新鲜核桃晒干后精选出饱满、匀称的干核桃，再经过人工脱壳、分级后低温烘烤；采用大功率气泵吹掉核桃仁的内皮，得脱皮核桃仁；
步骤二，不同口味核桃仁的炒制
容器中放入水和白砂糖进行炒制，水分蒸出一半以后，放入调味剂，翻炒均匀后加入步骤一脱皮核桃仁，继续低温反复翻转炒至核桃仁表面裹满调味剂，再低温进行烘烤，即得该调味剂口味的核桃仁。
进一步的，所述低温烘烤的温度为100-200℃，烘烤时间为10-25min。
进一步的，所述步骤二中，所述调味剂为奶油、麻辣味调料或巧克力中的一种。
进一步的，所述麻辣味调料的组成包括辣子面、八角、陈皮、花椒、丁香、小茴香、孜然、砂仁、豆蔻、肉桂和干姜。
进一步的，所述麻辣调味料为粉末状。
进一步的，所述步骤二中，所述低温翻炒的温度为50-100℃；所述低温烘烤温度为50-100℃，烘烤时间为15-30min。
根据本发明另一方面提供的上述方法制作的核桃仁，所述不同口味的核桃仁包括奶油味核桃仁、麻辣味核桃仁和巧克力味核桃仁。
进一步的，所述奶油味核桃仁包括以下质量分数的原料：脱皮核桃仁10-50％、砂糖20-60％、奶油5-15％、水10-30％。
进一步的，所述麻辣味核桃仁包括以下质量分数的原料：脱皮核桃仁10-50％、砂糖20-60％、麻辣味调料1.5-4％，水10-30％。
进一步的，所述巧克力味核桃仁包括以下质量分数的原料：脱皮核桃仁10-50％、砂糖20-60％、黑巧克力5-15％、水10-30％。
本发明具有如下优点：
本发明制作的核桃仁通过物理方法脱皮，不经过任何化学添加的浸泡，这样可以保证核桃原本的味道，解决了核桃内皮苦涩的问题；本发明不仅仅可以制作口感偏甜的奶油核桃仁和巧克力核桃仁，还制作了麻辣味核桃仁，解决了核桃仁种类偏少的问题；本发明制作的核桃仁吃起来口感香脆，回味悠长，入口香甜，并且营养丰富，健康无公害；且本发明制作的核桃仁可直接食用，不需要任何的后加工处理，方便携带与食用。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式，熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效，显然，所描述的实施例是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
本实施例是奶油味核桃仁的制作方法
奶油味核桃仁包括以下质量分数的原料：脱皮核桃仁10-50％、砂糖20-60％、奶油5-15％、水10-30％。
步骤一，新鲜核桃晒干后精选出饱满、匀称的干核桃，再经过人工脱壳、分级后100℃烘烤30min。低温烘烤过后不经过任何化学添加剂的浸泡，采用大功率气泵吹掉核桃仁的内皮，采用这种纯物理加工的方法制作出有机、无公害的脱皮核桃仁400g。
步骤二，容器中放入水200g和白砂糖300g进行炒制，水分蒸出一半以后，放入奶油100g，翻炒均匀后加入步骤一脱皮核桃仁，继续60℃反复翻转炒至核桃仁表面裹满奶油，再50℃进行烘烤20min，即得奶油味核桃仁。
实施例2
本实施例是麻辣味核桃仁的制作方法
麻辣味核桃仁包括以下质量分数的原料：脱皮核桃仁10-50％、砂糖20-60％、麻辣味调料1.5-4％，水10-30％。
步骤一，新鲜核桃晒干后精选出饱满、匀称的干核桃，再经过人工脱壳、分级后150℃烘烤20min。低温烘烤过后不经过任何化学添加剂的浸泡，采用大功率气泵吹掉核桃仁的内皮，采用这种纯物理加工的方法制作出有机、无公害的脱皮核桃仁500g。
步骤二，容器中放入水200g和白砂糖480g进行炒制，水分蒸出一半以后，放入麻辣味调料20g，翻炒均匀后加入步骤一脱皮核桃仁，继续60℃反复翻转炒至核桃仁表面裹满麻辣味调料，再80℃进行烘烤15min，即得麻辣味核桃仁。
实施例3
本实施例是巧克力味核桃仁的制作方法
巧克力味核桃仁包括以下质量分数的原料：脱皮核桃仁10-50％、砂糖20-60％、黑巧克力5-15％、水10-30％。
步骤一，新鲜核桃晒干后精选出饱满、匀称的干核桃，再经过人工脱壳、分级后180℃烘烤15min。低温烘烤过后不经过任何化学添加剂的浸泡，采用大功率气泵吹掉核桃仁的内皮，采用这种纯物理加工的方法制作出有机、无公害的脱皮核桃仁400g。
步骤二，容器中放入水200g和白砂糖300g进行炒制，水分蒸出一半以后，放入黑巧克力100g，翻炒均匀后加入步骤一脱皮核桃仁，继续60℃反复翻转炒至核桃仁表面裹满巧克力，再60℃进行烘烤15min，即得巧克力核桃仁。
虽然，上文中已经用一般性说明及具体实施例对本发明作了详尽的描述，但在本发明基础上，可以对之作一些修改或改进，这对本领域技术人员而言是显而易见的。因此，在不偏离本发明精神的基础上所做的这些修改或改进，均属于本发明要求保护的范围。
Claims (10)
1.一种制作不同口味核桃仁的方法，其特征在于，所述方法包括以下步骤：
步骤一，物理脱内皮烘烤
新鲜核桃晒干后精选出饱满、匀称的干核桃，再经过人工脱壳、分级后低温烘烤；采用大功率气泵吹掉核桃仁的内皮，得脱皮核桃仁；
步骤二，不同口味核桃仁的炒制
容器中放入水和白砂糖进行炒制，水分蒸出一半以后，放入调味剂，翻炒均匀后加入步骤一脱皮核桃仁，继续低温反复翻转炒至核桃仁表面裹满调味剂，再低温进行烘烤，即得该调味剂口味的核桃仁。
2.根据权利要求1所述制作不同口味核桃仁的方法，其特征在于，所述步骤一中，所述低温烘烤的温度为100-200℃，烘烤时间为10-25min。
3.根据权利要求1所述制作不同口味核桃仁的方法，其特征在于，所述步骤二中，所述调味剂为奶油、麻辣味调料或巧克力中的一种。
4.根据权利要求3所述制作不同口味核桃仁的方法，其特征在于，所述麻辣味调料的组成包括辣子面、八角、陈皮、花椒、丁香、小茴香、孜然、砂仁、豆蔻、肉桂和干姜。
5.根据权利要求4所述制作不同口味核桃仁的方法，其特征在于，所述麻辣调味料为粉末状。
6.根据权利要求1所述制作不同口味核桃仁的方法，其特征在于，所述步骤二中，所述低温翻炒的温度为50-100℃；所述低温烘烤温度为50-100℃，烘烤时间为15-30min。
7.权利要求1-6任一所述方法制作的不同口味的核桃仁，其特征在于，所述不同口味的核桃仁包括奶油味核桃仁、麻辣味核桃仁和巧克力味核桃仁。
8.根据权利要求7所述不同口味的核桃仁，其特征在于，所述奶油味核桃仁包括以下质量分数的原料：脱皮核桃仁10-50％、砂糖20-60％、奶油5-15％、水10-30％。
9.根据权利要求7所述不同口味的核桃仁，其特征在于，所述麻辣味核桃仁包括以下质量分数的原料：脱皮核桃仁10-50％、砂糖20-60％、麻辣味调料1.5-4％，水10-30％。
10.根据权利要求7所述不同口味的核桃仁，其特征在于，所述巧克力味核桃仁包括以下质量分数的原料：脱皮核桃仁10-50％、砂糖20-60％、黑巧克力5-15％、水10-30％。
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| CN109123565A (zh) * | 2018-10-25 | 2019-01-04 | 塔里木大学 | 一种非油炸型风味核桃仁的制作方法 |
| CN113812595A (zh) * | 2021-08-02 | 2021-12-21 | 阿克苏别迭里食品有限公司 | 一种核桃加工工艺及生产设备 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623114A (zh) * | 2009-08-07 | 2010-01-13 | 安徽詹氏食品有限公司 | 山核桃仁及其加工工艺 |
| CN102349670A (zh) * | 2011-10-13 | 2012-02-15 | 杭州姚生记食品有限公司 | 一种原形态山核桃仁加工方法 |
| CN109123565A (zh) * | 2018-10-25 | 2019-01-04 | 塔里木大学 | 一种非油炸型风味核桃仁的制作方法 |
| CN113812595A (zh) * | 2021-08-02 | 2021-12-21 | 阿克苏别迭里食品有限公司 | 一种核桃加工工艺及生产设备 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113812595A (zh) * | 2021-08-02 | 2021-12-21 | 阿克苏别迭里食品有限公司 | 一种核桃加工工艺及生产设备 |
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