CN113170869B - Nut-sandwiched crisp sea sedge and preparation method thereof - Google Patents
Nut-sandwiched crisp sea sedge and preparation method thereof Download PDFInfo
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- CN113170869B CN113170869B CN202110549956.7A CN202110549956A CN113170869B CN 113170869 B CN113170869 B CN 113170869B CN 202110549956 A CN202110549956 A CN 202110549956A CN 113170869 B CN113170869 B CN 113170869B
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Classifications
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23B9/14—Coating with a protective layer; Compositions or apparatus 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
- 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
- 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
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
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- 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
- 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
-
- 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
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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)
- Zoology (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a nut-sandwiched sea sedge crisp and a preparation method thereof, the nut-sandwiched sea sedge crisp comprises at least two layers of sea sedges which are arranged in a stacked mode, a sandwich layer is arranged between every two adjacent layers of sea sedges, each sandwich layer comprises nut particles, each nut particle comprises a nut and a protective film coated on the surface of each nut, the particle size of each nut is 12-16 meshes, and the density of each protective film is 1.01g/cm 3 ‑1.09g/cm 3 . In the nut-sandwiched seaweed crisps, the sandwich layer and the seaweed have good bonding effect, and the nut-sandwiched seaweed crisps have excellent taste and long shelf life.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to nut-sandwiched crisp sea sedge and a preparation method thereof.
Background
In the traditional nut-sandwiched crisp sea sedge, the sandwich layer consists of the adhesive layer and the nuts, but the nuts are not uniformly distributed in the adhesive layer due to the large particle size of the nuts, so that the sandwich layer is uneven, the effective bonding area between the sandwich layer and the sea sedge is reduced, and the problems of separation and falling easily occur between the sandwich layer and the sea sedge.
Disclosure of Invention
In view of the above, there is a need to provide a nut-sandwiched sea sedge crisp having a good adhesion between the sandwich layer and the sea sedge and a long shelf life, and a method for preparing the same.
The nut-sandwiched sea sedge crisp comprises at least two layers of sea sedges which are arranged in a stacked mode, a sandwich layer is arranged between every two adjacent layers of sea sedges, each sandwich layer comprises nut particles, each nut particle comprises a nut and a protective film coated on the surface of each nut, the particle size of each nut is 12-16 meshes, and the density of each protective film is 1.01g/cm 3 -1.09g/cm 3 。
In one embodiment, the thickness of the protective film is 160 μm to 300 μm.
In one embodiment, the protective film comprises starch, edible gum, thickener and emulsifier.
In one embodiment, the thickness of the sandwich layer is 2mm to 3mm.
In one embodiment, the sandwich layer further comprises a binder layer, and the nut particles are distributed in the binder layer, wherein the nut particles are 27.5-88.9% by weight of the sandwich layer.
In one embodiment, the nut comprises at least one of walnut kernel, almond kernel, pecan kernel, cashew kernel, pumpkin seed kernel and hazelnut kernel;
and/or the material of the adhesive layer comprises pregelatinized starch;
and/or the adhesive layer also comprises ingredients, wherein the ingredients comprise at least one of maltose syrup, white granulated sugar powder, trehalose, edible salt, fruit and vegetable freeze-dried powder and sesame.
In the nut sandwich seaweed crisp, the surface of the nut with the particle size of 12 meshes to 16 meshes can be coated with 1.01g/cm 3 -1.09g/cm 3 The protective film with the density can play a role in bonding, and the bonding force between the kernel particles and the sea sedge is improved, so that the kernel particles can be directly applied to the sandwich layer, the surface of the sandwich layer is smoother, the effective contact area with the sea sedge is larger, the bonding effect of the sandwich layer and the sea sedge is better, and the problems of separation and falling of the sandwich layer can be basically avoided. In addition, the protective film with the density can embed the exposed grease molecules of the nuts, so that the contact probability of the grease molecules and air is reduced, the peroxide value of the nuts is further reduced, and the quality guarantee period of the nut sandwich seaweed crispness is prolonged.
The invention also provides a preparation method of the nut-sandwiched crispy sea sedge, which comprises the following steps:
providing kernels with the particle size of 12 meshes to 16 meshes;
coating the surface of the kernel to form a density of 1.01g/cm 3 -1.09g/cm 3 The protective film to obtain nutlet particles;
providing at least two layers of sea sedge, stacking the sea sedge, and laying the kernel particles between two adjacent layers of sea sedge to obtain a prefabricated product; and
vacuum freeze-drying and baking the pre-preparation to obtain the nut-sandwiched crispy sea sedge.
In one embodiment, the surface of the kernel is coated to form a density of 1.01g/cm 3 -1.09g/cm 3 The step of protecting the film of (2) comprises:
providing an embedding liquid, wherein the embedding liquid comprises starch, edible gum, a thickening agent and an emulsifying agent;
coating the embedding liquid on the surface of the nutlet and drying to obtain a protective film coated on the surface of the nutlet; wherein the mass ratio of the embedding liquid to the nuts is 2-98-5, the drying temperature is 50-60 ℃, and the drying time is 20-30 min.
In one embodiment, the nut particles are mixed with a binder and water to form a sandwich, and the sandwich is laid between two adjacent layers of the seaweed to form a pre-product.
In one embodiment, the vacuum freeze-drying step comprises:
placing the prefabricated product for 30min-50min under the condition of minus 8 ℃ to minus 12 ℃ and freezing for 3h-4h under the condition of minus 28 ℃ to minus 32 ℃ in sequence; and
drying for 6-8 h under vacuum at 70-80 deg.C.
In one embodiment, the baking temperature is 180-220 ℃, and the baking time is 10-20 s.
In one embodiment, the laver is further seasoned before being stacked.
According to the preparation method of the nut-sandwiched crisp sea sedge, the prefabricated product is subjected to vacuum freeze drying, so that the moisture in the prefabricated product is cooled from a liquid state to a solid state, then the water is directly sublimated from the solid state to escape, and then the prefabricated product is baked, so that the moisture in the baked prefabricated product can be prevented from being removed, the baking time can be further shortened, and the nutrition and quality guarantee period of the nut-sandwiched crisp sea sedge can be guaranteed.
Detailed Description
The nut-sandwiched sea sedge crisps and the preparation method thereof provided by the present invention will be further explained below.
The large particle size of the nuts is a main reason for uneven distribution of the nuts in the binder layer, so that the distribution of the nuts in the binder layer can be improved after the nuts are crushed into small-particle-size nuts. However, the applicant has found through long-term and intensive research that after the nuts are crushed into the nuts with small particle sizes, the specific surface area of the nuts is increased, oil consumption is easy, and the exposed oil molecules in the cut surfaces are easy to contact with air, so that the loss of the nutritional ingredients of the nuts is caused, the oxidation rancidity of the nuts is accelerated, and the quality guarantee period of the crisp sea sedge filled with the nuts is shortened.
Based on the above, the nut-sandwiched sea sedge crisp provided by the invention comprises at least two layers of sea sedges which are arranged in a stacked manner, a sandwich layer is arranged between every two adjacent layers of sea sedges, the sandwich layer comprises kernel particles, and the kernel particles comprise kernels and protective films coated on the surfaces of the kernels.
It can be understood that the smaller the particle size of the nut, the larger the specific surface area, the easier the oil consumption, and when the protective film is coated, the easier the nut is agglomerated in the precursor solution (i.e. the embedding liquid) of the protective film, which affects the coating effect of the protective film, or the excessive coating of the protective film affects the net content of the nut in the crisp nut-sandwiched sea sedge, which further affects the taste and nutrition of the crisp nut-sandwiched sea sedge.
Therefore, in the nut-sandwiched sea sedge crisp, the nuts with the particle size of 12 meshes to 16 meshes are selected, and when the nut-sandwiched sea sedge crisp is coated with the protective film, the nuts can be uniformly distributed in the precursor solution of the protective film and are coated with the protective film, and the density of the nuts is 1.01g/cm 3 -1.09g/cm 3 The protective film of (2).
The protective film with the density can embed the grease molecules exposed from the cut surfaces of the nuts, effectively isolate air, reduce the contact chance between the grease molecules and the air, ensure that the nutritional ingredients of the nuts are not lost, reduce the peroxide value of the nuts and prolong the quality guarantee period of the nut sandwich sea sedge. Meanwhile, the density of the protective film does not influence the net content of nuts in the nut sandwich sea sedge crisp. Therefore, the crisp taste and nutrition of the nut-sandwiched seaweed can be ensured.
In addition, the protective film with the density can also play a role of adhesion, and the bonding force among the nut particles and between the nut particles and the sea sedge is improved, so the nut particles can be directly applied to the sandwich layer. The kernel has 12-16 mesh granularity and narrow granularity distribution range, so that the sandwich layer made of the kernel has smooth surface and large effective contact area with sea weed, and this results in high adhesion between the sandwich layer and sea weed and can avoid separation and falling of the sandwich layer.
According to the invention, the nut particles are directly coated in the sandwich layer, and pores are formed between the adjacent nut particles, so that the sandwich layer has a porous structure, and the crisp degree of the nut sandwich seaweed can be improved by the sandwich layer with the porous structure, and the crisp taste of the nut sandwich seaweed is better.
In view of the fact that the walnut kernel, almond kernel, pecan kernel, cashew kernel, pumpkin kernel and hazelnut kernel are rich in high-quality plant-based protein, unsaturated fatty acid and dietary fiber, and are beneficial to human health, in one embodiment, the kernel includes at least one, preferably more than two kinds of walnut kernel, almond kernel, pecan kernel, cashew kernel, pumpkin kernel and hazelnut kernel.
In one embodiment, the ingredients of the protective film include starch, edible gum, a thickener, and an emulsifier. Wherein, the starch molecules in the starch can form a semitransparent sticky film on the surface of the kernel by swelling and pasting; the edible gum has excellent gelling performance, and the colloid molecules of the edible gum and the starch molecules can form hydrogen bonds capable of interacting, so that the molecules of the colloid molecules and the starch molecules are mutually wound and linked to form a compact gel film; the thickening agent can provide a good thickening effect, and can effectively lock oil molecules in nuts by matching with starch and edible gum; the emulsifier can promote the dissolution of the edible gum and the combination of other components, and avoid the generation of layering.
Is prepared from starch, edible gum, thickener and emulsifier, and has a density of 1.01g/cm 3 -1.09g/cm 3 The thickness of the protective film is 160-300 μm, after the protective film is coated on the surface of the nutlet, the binding force between nutlet particles and between the nutlet particles and the seaweed can be better, and when the semitransparent protective film is in the thickness range, the nutlet particles can have better sensory effect and mouthfeel.
In order to further improve the coating effect of the protective film, in one embodiment, the mass ratio of the starch, the edible gum, the thickening agent and the emulsifying agent can be adjusted to further enable the density of the protective film to reach 1.06g/cm 3 -1.08g/cm 3 In the meantime.
In one embodiment, the starch comprises at least one of wheat starch, glutinous rice starch, potato starch, corn starch, wherein corn starch has good water absorption and swelling gelatinization characteristics, and therefore, the starch is preferably corn starch; the edible gum comprises at least one of pectin, agar, carrageenan, xanthan gum and gelatin, wherein the gelatin is rich in amino acid and collagen, and degradation products of the gelatin are harmless to human body and can be absorbed or discharged, so the edible gum is preferably gelatin; the thickening agent comprises at least one of sodium alginate, polyvinyl alcohol and maltodextrin, wherein the maltodextrin is colorless and tasteless, can ensure the pure flavor of nuts and has better film forming property, so the thickening agent is preferably maltodextrin; the emulsifier comprises at least one of polypropylene glycol, mannitol, ethylene glycol and glycerol, wherein the glycerol not only has better dissolving effect, but also can enhance the elasticity and viscosity of the protective film, so the emulsifier is preferably glycerol.
In one embodiment, the laver is a product obtained after roasting laver, and the laver includes porphyra haitanensis, laver, porphyra yezoensis, and the like. Wherein, the porphyra yezoensis is rich in vitamins and mineral substances, particularly, the porphyra yezoensis has tender and thin algae and is easy to process and form. Therefore, the laver of the present invention is preferably roasted porphyra yezoensis.
In order to further improve the binding force between the sandwich layer and the sea sedge, in one embodiment, the sandwich layer further comprises a binder layer, and the nut particles are distributed in the binder layer.
It should be noted that, since the particle size of the nut of the present invention is 12 mesh to 16 mesh, the nut particles are not agglomerated in the binder layer and can be uniformly distributed, and the surface of the obtained sandwich layer is also very flat.
In view of the fact that the pregelatinized starch is soluble in water at room temperature and can be gelatinized into a viscous starch paste, and can increase the binding force between the nut particles and the sea sedge, in one embodiment, the material of the binder layer comprises pregelatinized starch.
In one embodiment, the binder layer further comprises ingredients, and the ingredients comprise at least one of maltose syrup, white granulated sugar powder, trehalose, edible salt, fruit and vegetable freeze-dried powder and sesame. The maltose syrup, the white granulated sugar powder, the trehalose and the edible salt can promote the gelatinization of the pregelatinized starch and adjust the taste of the sandwich layer; the fruit and vegetable freeze-dried powder and the sesame can be used for increasing the nutrient content of the sandwich layer and improving the taste.
In order not to influence the nutrition of the crisp nut-sandwich seaweed, the nut particles are 27.5 to 88.9 percent by mass in the sandwich layer, and the adhesive layer is 11.1 to 72.5 percent by mass in the sandwich layer. When the adhesive layer further contains ingredients, the mass percentage of the pregelatinized starch is 7.8% -83.3%.
Since the seeds have a particle size of 12-16 mesh, the thickness of the sandwich layer is greater than the maximum particle size of the individual seeds in order to ensure surface smoothness of the sandwich layer, while in one embodiment the thickness of the sandwich layer is 2-3 mm, considering that the thickness of the sandwich layer is too great and the seaweed of the nut sandwich is too brittle and hard to affect the mouthfeel.
The invention also provides a preparation method of the nut-sandwiched crisp sea sedge, which specifically comprises the following steps:
s1, providing kernels with the particle size of 12 meshes-16 meshes;
s2, adding the fruitThe surface of the kernel is coated to form a density of 1.01g/cm 3 -1.09g/cm 3 The protective film to obtain nutlet particles;
s3, providing at least two layers of sea sedges, stacking the sea sedges, and laying the kernel particles between two adjacent layers of the sea sedges to obtain a prefabricated product; and
s4, carrying out vacuum freeze drying and baking on the prefabricated product to obtain the nut sandwich sea sedge crisp.
In the step S1, the kernel with the granularity of 12 meshes to 16 meshes can be obtained through the following steps: at least one of semen Juglandis, semen Armeniacae amarum, semen Caryae Cathayensis, fructus Anacardii kernel, semen Cucurbitae kernel, and semen Coryli Heterophyllae kernel is pulverized.
In step S2, the surface of the kernel is coated to form a kernel with the density of 1.01g/cm 3 -1.09g/cm 3 The step of protecting the film of (2) comprises:
s21, providing an embedding liquid, wherein the embedding liquid comprises starch, edible gum, a thickening agent and an emulsifying agent; wherein the mass percentage of the starch in the embedding liquid is 50-70%, preferably 60%; the edible gum accounts for 5-15% of the embedding liquid by mass, and is preferably 10%; the mass percentage of the thickening agent in the embedding liquid is 5% -15%, preferably 10%; the mass percentage of the emulsifier in the embedding liquid is 15% -25%, and the optimal mass percentage is 20%.
S22, coating the embedding liquid on the surface of the nutlet and drying to obtain a protective film coated on the surface of the nutlet; wherein the mass ratio of the embedding liquid to the nuts is 2. In order to ensure that the protective film is uniformly coated on the surface of the nutlet and avoid the drying cracking of the protective film in the drying process, the drying temperature is 50-60 ℃, and the drying time is 20-30 min.
In step S3, when the nut particles are directly laid between two adjacent layers of the sea sedge, the crispy sandwich layer of the nut sandwich sea sedge directly consists of the nut particles.
In order to improve the binding force between the sandwich layer and the sea sedge, the step S3 can also be realized by mixing the kernel particles with the adhesive and water to obtain a sandwich material, and laying the sandwich material between two adjacent layers of sea sedge to obtain a prefabricated product. At this time, the core layer of the nut-sandwiched sea sedge crisp comprises a binder layer and nut particles, and the nut particles are distributed in the binder layer.
In one embodiment, the core material may further comprise ingredients.
It should be noted that the thickness of the nut particles or the filling laid between two adjacent layers of laver is substantially the same as the thickness of the filling layer, on the one hand, because the nut particles have a supporting function, and on the other hand, because the vacuum freeze-drying can make the pre-product keep the original structure.
In order to enable the sea sedges to have better toughness and prevent the sea sedges from being broken in the processing process, before the sea sedges are stacked, seasoning liquid is adopted to perform seasoning treatment on the sea sedges, wherein the seasoning liquid comprises 60-74% of water, 24-37% of white granulated sugar, 0.5-2% of edible salt and 1-3% of brewed soy sauce in percentage by mass.
In order to improve the binding force between thallus Porphyrae and the sandwich layer, the surface of thallus Porphyrae that is applied to the sandwich layer is preferably flavored, and the flavored liquid is absorbed by the thallus Porphyrae by standing for 5-15 min after flavoring.
During the baking process, if the baking temperature is too high or the baking time is too long, even if the protection of the protective film is provided, the oil molecules in the kernels are still oxidized and rancid, and the nutrition of the sandwich layer is lost and the shelf life is shortened. Therefore, in the step S4, the pre-preparation is subjected to vacuum freeze drying, so that the moisture in the pre-preparation is cooled from a liquid state to a solid state, and then is directly sublimated from the solid state to escape, and when the pre-preparation is baked, the pre-preparation can be prevented from removing the moisture in baking, so that the baking time can be shortened, the peroxide value of the nut is less than or equal to 0.07g/100g, and the nutrition and the quality guarantee period of the nut sandwich sea sedge are ensured.
In order to facilitate the uniform cooling of the preform and avoid the difficulty in evaporating the internal moisture due to the freezing of the surface of the preform, in one embodiment, the preform is first placed at-8 ℃ to-12 ℃ for 30min to 50min and then frozen at-28 ℃ to-32 ℃ for 3h to 4h. After the freezing, drying is performed under vacuum to lower the drying temperature. Wherein, the vacuum degree of the vacuum is preferably 15Pa-25Pa, the drying temperature is preferably 70-80 ℃, and the drying time is preferably 6-8 h.
In one embodiment, the baking temperature is preferably 180 ℃ to 220 ℃, and the baking time is preferably 10s to 20s.
Hereinafter, the nut-sandwiched seaweed crisps and the preparation method thereof will be further described by specific examples.
Example 1
Taking 40% of almond kernels, 30% of cashew kernels and 30% of pumpkin seed kernels in percentage by mass, crushing the almond kernels, the cashew kernels and the pumpkin seed kernels until the granularity is 16 meshes, and uniformly mixing the crushed cashew kernels and the pumpkin seed kernels to obtain the kernels.
Uniformly mixing 60% of corn starch, 10% of gelatin, 10% of maltodextrin and 20% of glycerol in percentage by mass to obtain an embedding liquid, then uniformly coating the surface of the kernel with the embedding liquid, placing the kernel on a baking tray, standing the kernel for 25min at the temperature of 55 ℃ to obtain kernel particles, wherein the mass ratio of the embedding liquid to the kernel is 3 3 。
And blending 35g of nut particles, 6g of pregelatinized starch, 3g of maltose syrup, 15g of white granulated sugar powder, 8g of trehalose, 3g of edible salt, 8g of fruit and vegetable freeze-dried powder, 6g of sesame and a proper amount of water to form the sandwich material.
Uniformly stirring 100g of water, 50g of white granulated sugar, 2g of edible salt and 3g of brewed soy sauce to obtain a seasoning liquid, coating the seasoning liquid on the rough surface of the roasted porphyra yezoensis, standing for 10min to obtain seasoned sea sedge, uniformly coating the sandwich material on the rough surface of the sea sedge, wherein the coating thickness is 2.2mm, then taking a piece of sea sedge, covering the rough surface on the sandwich material, and performing rolling by using a tablet press to obtain a prefabricated product.
Standing the pre-product at-10 deg.C for 35min, freezing at-30 deg.C for 3.5 hr, drying at vacuum degree of 20Pa and 70 deg.C for 6.5 hr to obtain lyophilized pre-product, baking at 220 deg.C for 10s, and cooling to obtain nut-sandwiched sea sedge crisp.
Example 2
Taking 30 percent of almond kernel, 20 percent of pecan kernel, 20 percent of cashew kernel, 15 percent of pumpkin seed kernel and 15 percent of hazelnut kernel in percentage by mass, crushing the almond kernel, the pecan kernel and the hazelnut kernel until the granularity is 12 meshes, and uniformly mixing the almond kernel and the hazelnut kernel.
Uniformly mixing 60% of corn starch, 10% of gelatin, 10% of maltodextrin and 20% of glycerin by mass percentage to obtain an embedding liquid, then uniformly coating the surface of the kernel with the embedding liquid, placing the kernel on a baking tray, standing the kernel for 22min at the temperature of 60 ℃ to obtain kernel particles, wherein the mass ratio of the embedding liquid to the kernel is 5 3 。
38g of kernel particles, 6g of pregelatinized starch, 3g of maltose syrup, 16g of white granulated sugar powder, 7g of trehalose, 2g of edible salt, 8g of fruit and vegetable freeze-dried powder, 6g of sesame and a proper amount of water are blended into the sandwich material.
Uniformly stirring 105g of water, 50g of white granulated sugar, 1.5g of edible salt and 3g of brewed soy sauce to obtain a seasoning liquid, coating the seasoning liquid on the rough surface of the roasted porphyra yezoensis, standing for 8min to obtain seasoned seaweed, uniformly coating the sandwich material on the rough surface of the seaweed, wherein the coating thickness is 2.5mm, then taking a piece of seaweed, covering the rough surface on the sandwich material, and performing roll forming through a tablet press to obtain a prefabricated product.
Standing the pre-preparation at-12 deg.C for 30min, freezing at-32 deg.C for 3h, drying at vacuum degree of 15Pa and 73 deg.C for 8h to obtain lyophilized pre-preparation, baking at 200 deg.C for 15s, and cooling to obtain nut-sandwiched thallus Porphyrae crisp.
Example 3
Taking 20% of almond kernel, 35% of walnut kernel, 20% of cashew kernel, 15% of pumpkin seed kernel and 10% of hazelnut kernel in percentage by mass, crushing the almond kernel, the walnut kernel, the cashew kernel and the hazelnut kernel until the granularity is 16 meshes, and uniformly mixing the almond kernel and the hazelnut kernel.
Uniformly mixing 60% of corn starch, 10% of gelatin, 10% of maltodextrin and 20% of glycerin by mass percentage to obtain an embedding liquid, then uniformly coating the surface of the kernel with the embedding liquid, placing the kernel on a baking tray, standing the kernel for 28min at the temperature of 58 ℃ to obtain kernel particles, wherein the mass ratio of the embedding liquid to the kernel is 4 3 。
Taking 36g of kernel particles, 6g of pregelatinized starch, 5g of maltose syrup, 18g of white granulated sugar powder, 5g of trehalose, 2g of edible salt, 6g of fruit and vegetable freeze-dried powder, 8g of sesame and a proper amount of water to blend into a sandwich material.
Uniformly stirring 110g of water, 55g of white granulated sugar, 3g of edible salt and 2g of brewed soy sauce to obtain a seasoning liquid, coating the seasoning liquid on the rough surface of the roasted porphyra yezoensis, standing for 10min to obtain seasoned sea sedge, uniformly coating the sandwich material on the rough surface of the sea sedge, wherein the coating thickness is 2.8mm, then taking a piece of sea sedge, covering the rough surface on the sandwich material, and performing rolling by using a tablet press to obtain a prefabricated product.
Standing the pre-product at-11 deg.C for 35min, freezing at-29 deg.C for 4h, drying at vacuum degree of 23Pa and 78 deg.C for 7h to obtain lyophilized pre-product, baking at 200 deg.C for 15s, and cooling to obtain nut-sandwiched thallus Porphyrae crisp.
Example 4
Taking 40% of almond kernels, 30% of cashew kernels and 30% of pumpkin seed kernels in percentage by mass, crushing the almond kernels, the cashew kernels and the pumpkin seed kernels until the granularity is 16 meshes, and uniformly mixing the crushed cashew kernels and the pumpkin seed kernels to obtain the kernels.
Uniformly mixing 60% of corn starch, 10% of gelatin, 10% of maltodextrin and 20% of glycerol in percentage by mass to obtain an embedding liquid, uniformly coating the surface of the kernel with the embedding liquid, placing the coated kernel on a baking tray, and standing the coated kernel for 25min at 55 ℃ to obtain kernel particles, wherein the mass ratio of the embedding liquid to the kernel is 3 3 。
Uniformly stirring 100g of water, 50g of white granulated sugar, 2g of edible salt and 3g of brewed soy sauce to obtain a seasoning liquid, coating the seasoning liquid on the rough surface of the baked porphyra yezoensis, standing for 10min to obtain seasoned seaweed, uniformly laying nut particles on the rough surface of the seaweed with the laying thickness of 2.2mm, then taking a piece of seaweed, covering the rough surface on the nut particles, and performing roll forming through a tablet press to obtain a prefabricated product.
Standing the pre-product at-10 deg.C for 35min, freezing at-30 deg.C for 3.5 hr, drying at vacuum degree of 20Pa and 70 deg.C for 6.5 hr to obtain lyophilized pre-product, baking at 220 deg.C for 10s, and cooling to obtain nut-sandwiched sea sedge crisp.
Comparative example 1
Comparative example 1 differs from example 1 only in that the nuts of comparative example 1 are not coated with a protective film.
Comparative example 2
Comparative example 2 differs from example 1 only in that the preforms were not vacuum freeze-dried but were baked directly at 220 c for 120s.
Comparative example 3
The difference between the comparative example 3 and the example 1 is that 90% of corn starch, 2.5% of gelatin, 2.5% of maltodextrin and 5% of glycerol are uniformly mixed by mass percent to obtain an embedding liquid, then the embedding liquid is uniformly coated on the surface of the kernel and is placed on a baking tray, and after the surface is placed for 25min at 55 ℃, the kernel particles are obtained, wherein the mass ratio of the embedding liquid to the kernel is 3 3 。
Comparative example 4
Comparative example 4 differed from example 4 only in that the nuts of comparative example 4 were not subjected to the crushing process.
The crisp nut-filled seaweed obtained in examples 1 to 4 and those obtained in comparative examples 1 to 4 were tested for appearance, peel strength, crispness and peroxide value of the nuts after 1 month of storage according to the following methods, and the test results are shown in Table 1.
The peroxide value of the kernel is tested by the method specified in GB 5009.227-2016.
TABLE 1
As can be seen from examples 1 and 4 in table 1, since the adhesive layer can effectively improve the bonding force between the sandwich layer and the laver, and prevent the separation and falling off, the peel strength between the sandwich layer containing the adhesive layer and the laver is significantly higher than that between the sandwich layer containing no adhesive layer, and the bonding effect between the sandwich layer and the laver is greatly improved.
As can be seen from examples 1-4 and comparative example 1 in Table 1, the protective film can effectively isolate air and prevent the grease molecules exposed from the cut surface of the kernel from contacting with the air, so that the peroxide value of the kernel coated with the protective film is obviously lower than that of the kernel without the protective film, and the shelf life is long.
As can be seen from example 1 and comparative example 2 of Table 1, vacuum freeze-drying the pre-forms to remove moisture from the pre-forms followed by baking can prevent the pre-forms from removing moisture during baking and thus shorten the baking time, whereas the short-baking time kernels have a peroxide value significantly lower than the long-baking time kernels and therefore have a longer shelf life.
As can be seen from example 1 and comparative example 3 in Table 1, the coating density was 1.01g/cm 3 -1.09g/cm 3 The peroxide value of the kernel of the protective film is obviously lower than that of the kernel of which the density of the coated protective film is not in the required range of the invention, so that when the density of the protective film is in the required range of the invention, the density of the protective film is 1.01g/cm 3 -1.09g/cm 3 When the nutlet liquid is used internally, the protective film has better air barrier property, can more effectively prevent air from contacting with oil molecules exposed from the cut surface of the nutlet, avoids the increase of the peroxide value of the nutlet and prolongs the shelf life.
As can be seen from example 4 and comparative example 4 in Table 1, since the surface of the sandwich layer formed by the nut particles with smaller particle sizes is flatter and the effective contact area between the sandwich layer and the sea sedge is larger, the peel strength of the crisp nut sandwich sea sedge with the particle size of 12 meshes to 16 meshes of the nut is obviously higher than that of the crisp nut sandwich sea sedge without crushing the nut, and the bonding effect of the sandwich layer and the sea sedge is better.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. The nut-sandwiched sea sedge crisp is characterized by comprising at least two layers of sea sedges which are stacked, a sandwich layer is arranged between every two adjacent layers of sea sedges, each sandwich layer comprises nut particles, each nut particle comprises a nut and a protective film coated on the surface of each nut, the particle size of each nut is 12-16 meshes, and the density of each protective film is 1.01g/cm 3 -1.09g/cm 3 The thickness of the protective film is 160-300 μm, and the components of the protective film comprise starch, edible gum, a thickening agent and an emulsifying agent;
the sandwich layer also comprises a binder layer, and the nut particles are distributed in the binder layer.
2. The nut-filled sea sedge crisp of claim 1 wherein the thickness of the center layer is between 2mm and 3mm.
3. The nut-filled sea sedge crisp of claim 1 wherein the mass percent of said nut particles in said core layer is from 27.5% to 88.9%.
4. The nut-sandwiched nori crisp of claim 3 wherein the nut comprises at least one of walnut kernel, almond kernel, pecan kernel, cashew kernel, pumpkin seed kernel, and hazelnut kernel;
and/or the material of the adhesive layer comprises pregelatinized starch;
and/or the adhesive layer also comprises ingredients, wherein the ingredients comprise at least one of maltose syrup, white granulated sugar powder, trehalose, edible salt, fruit and vegetable freeze-dried powder and sesame.
5. A process for preparing a nut-filled sea sedge crisp according to any of claims 1 to 4 comprising the steps of:
providing kernels with the particle size of 12 meshes to 16 meshes;
coating the surface of the kernel to form the kernel with the density of 1.01g/cm 3 -1.09g/cm 3 The thickness of the protective film is 160-300 mu m, and the components of the protective film comprise starch, edible gum, a thickening agent and an emulsifier;
providing at least two layers of sea sedge, stacking the sea sedge, and laying the kernel particles between two adjacent layers of sea sedge to obtain a prefabricated product; and
vacuum freeze-drying and baking the pre-preparation to obtain the nut-sandwiched crispy sea sedge.
6. The method of making nut-filled sea sedge crisps of claim 5, wherein said surface coating of said seeds results in a density of 1.01g/cm 3 -1.09g/cm 3 The step of protecting the film of (2) comprises:
providing an embedding liquid, wherein the embedding liquid comprises starch, edible gum, a thickening agent and an emulsifying agent;
coating the embedding liquid on the surface of the nutlet and drying to obtain a protective film coated on the surface of the nutlet; wherein the mass ratio of the embedding liquid to the nuts is 2-98-5, the drying temperature is 50-60 ℃, and the drying time is 20-30 min.
7. The method of making nut-filled sea sedge crisps as in claim 5, wherein said nut particles are mixed with a binder and water to form a core, and said core is applied between two adjacent layers of said sea sedge to form a pre-form.
8. The method of making nut-filled sea sedge crisps of claim 5, wherein said step of vacuum freeze drying comprises:
placing the prefabricated product for 30min-50min under the condition of-8 ℃ to-12 ℃ and freezing for 3h-4h under the condition of-28 ℃ to-32 ℃; and
drying for 6-8 h under vacuum at 70-80 deg.C.
9. The method of making nut-filled sea sedge crisps according to claim 5, wherein the baking temperature is 180 ℃ to 220 ℃ and the baking time is 10s to 20s.
10. The method of making nut-filled sea sedge crisps according to claim 5, wherein the sea sedges are further subjected to a seasoning treatment prior to the stacking of the sea sedges.
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| CN107836669A (en) * | 2017-12-15 | 2018-03-27 | 江苏瑞雪海洋科技股份有限公司 | Seasoning sea sedge is sandwich and preparation method thereof |
| US20220361539A1 (en) * | 2019-09-19 | 2022-11-17 | Cj Cheiljedang Corporation | Edible sheet containing seaweed and preparation method therefor |
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| CN111317109A (en) * | 2020-03-23 | 2020-06-23 | 洽洽食品股份有限公司 | Multilayer multi-flavor nut sea sedge crisp and processing method thereof |
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