CN113575904A - Mustard-flavored Australia nut paste and preparation method thereof - Google Patents
Mustard-flavored Australia nut paste and preparation method thereof Download PDFInfo
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- CN113575904A CN113575904A CN202110823683.0A CN202110823683A CN113575904A CN 113575904 A CN113575904 A CN 113575904A CN 202110823683 A CN202110823683 A CN 202110823683A CN 113575904 A CN113575904 A CN 113575904A
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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
- A23L25/10—Peanut butter
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/40—Fermented products; Products treated with microorganisms or 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses mustard-flavored Australia nut paste and a preparation method thereof, and belongs to the technical field of foods. The mustard-flavored Australia nut paste comprises the following components: macadamia nut meal, avocado, Chinese wampee peel, mustard sauce, edible oil, red oil, pepper oil, salt, white sugar and clear water. The preparation method comprises the following steps: (1) pretreating raw materials; (2) heating and mixing; (3) grinding; (4) subpackaging and sterilizing. The mustard-flavored Australia nut paste prepared by the method disclosed by the invention is natural and healthy, does not contain any artificial additive, preservative and the like, can be stored at normal temperature, is safe to eat, rich in nutrition, strong in fragrance, fine and smooth in taste and unique in flavor.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to mustard-flavored Australia nut paste and a preparation method thereof.
Background
Macadamia ternifolia (Latin name: Macadamia ternifolia F. Muell.) alternative name: kunzea chestnut, macadamia nut and Kunzea nut are tree nuts native to macadamia. Macadamia nuts belong to perennial evergreen fruit trees, are native to subtropical rainforest regions along the coast of southeast kunskian and northeast of new south wales in australia, and are world-famous nuts.
The macadimia nuts are rich in nutritional ingredients, nuts contain relatively high protein and carbohydrate besides high fat, and are also rich in calcium, phosphorus, iron, B vitamins, thiamine, riboflavin, nicotinic acid and the like, and the macadimia nuts have the effects of reducing cholesterol, improving blood circulation and enhancing memory after being eaten frequently. The macadimia nut oil has multiple health care functions, partial nutrient substances of the macadimia nuts are reserved in the cake after oil extraction, and the macadimia nut oil has high nutritional value, but is mainly used as feed at present, so that the resource waste is greatly caused. The processing of the macadimia nut meal into the sauce is one of effective ways for further processing the macadimia nuts, and has great significance for the development of the macadimia nut agriculture industry.
Publication No. CN 103238884A discloses a macadamia nut paste and a preparation method thereof, the macadamia nut paste is composed of macadamia nuts, glycerin monostearate and flavoring agents, and the macadamia nut paste is obtained through the steps of primary grinding, baking, fine grinding, sterilization and the like. But the raw materials have single composition, so that the taste is also single and the flavor is not harmonious.
The publication No. CN 111296821A discloses a macadimia nut wampee sauce and a preparation method thereof, the macadimia nut wampee sauce is composed of denucleated wampee, soybean paste, nut kernels, white granulated sugar, garlic granules, red peppers, rice wine and clear water, and the macadimia nut wampee sauce is prepared through raw material pretreatment, material frying and wall breaking treatment. Although the macadimia nut wampee is rich in raw material composition and nutrition and taste, the macadimia nut wampee prepared by the preparation method is easy to have granular shape and rough taste only by pulping and wall breaking treatment of the materials.
Therefore, the mustard-flavored Australia nut paste which is rich in flavor, fine and smooth in taste and rich in nutrition is very necessary to be developed.
Disclosure of Invention
Aiming at the problems, the mustard-flavor Australia nut paste and the preparation method thereof are provided, and the prepared mustard-flavor Australia nut paste is rich in flavor, fine and smooth in taste and rich in nutrition.
The invention is realized by the following technical scheme:
the mustard-flavored Australia nut paste comprises the following components in parts by weight:
35-40 parts of macadamia nut meal, 18-22 parts of avocado, 20-30 parts of Chinese wampee peel, 5-8 parts of mustard sauce, 4-8 parts of red pepper, 3-6 parts of red oil, 5-10 parts of pepper oil, 2-3 parts of salt, 1-2 parts of white sugar, 2-4 parts of oyster sauce and 0.3-0.5 part of chicken essence.
Preferably, the composition comprises the following components in parts by weight:
36 parts of macadamia nut meal, 19 parts of avocado, 25 parts of Chinese wampee peel, 6 parts of mustard sauce, 5 parts of red pepper, 4 parts of red oil, 7 parts of zanthoxylum oil, 2 parts of salt, 1 part of white sugar, 3 parts of oyster sauce and 0.3 part of chicken essence.
A preparation method of the mustard taste Australia nut paste comprises the following steps:
(1) pretreatment of raw materials:
preprocessing macadimia nut meal: uniformly scattering the macadimia nut meal, and putting the macadimia nut meal into a vacuum centrifugal deoiling machine to remove redundant grease in the macadimia nut meal; deoiling, soaking in water, and pulping to obtain macadimia nut pulp slurry; performing enzymolysis on the macadimia nut pulp, heating to 90-110 ℃, and performing enzyme deactivation and sterilization to obtain the macadimia nut pulp for later use after enzymolysis;
② pretreatment of the avocados: removing core of fructus Pyri, cutting into pieces, soaking in lemon juice for 20-30min, rapidly freezing fructus Pyri pulp, and refrigerating; taking out the refrigerated avocado pulp, and mashing into paste to obtain paste avocado pulp for later use;
③ pretreating the pericarp of the clausena lansium: soaking cortex Ranunculi Japonici pericarp in lemon juice for 3-5min, soaking cortex Ranunculi Japonici pericarp in 40-50 deg.C water for 10-20min, and pulping to obtain cortex Ranunculi Japonici pericarp pulp;
(2) heating and mixing materials: mixing macadimia nut meal slurry and the clausena lansium peel slurry uniformly, adding white sugar, performing microwave heating, cooling to 60-65 ℃, stirring and mixing mustard sauce, red pepper, red oil and pepper oil, and adding the mixture; cooling to 30-40 deg.C, sequentially adding paste fructus Pyri pulp, salt, oyster sauce and chicken essence, stirring and mixing to obtain mixed material;
(3) grinding treatment: processing the mixed material by adopting wet-process ultramicro grinding to obtain a ground mixed material;
(4) subpackaging and sterilizing: and subpackaging and sealing the ground mixed materials, and performing ultrahigh pressure sterilization treatment to obtain a finished product of the mustard-flavored Australia nut paste.
Preferably, in the step (1), the macadimia nut pulp slurry is subjected to enzymolysis, wherein the macadimia nut pulp slurry is added with 0.05 to 0.1 weight percent of papain at the temperature of 40 to 45 ℃, the papain is subjected to enzymolysis for 2 to 3 hours under the stirring condition at the speed of 150 plus 200r/min, the mixture is kept standing for 10 to 15 minutes, then the neutral protease at the weight percent of 0.2 to 0.5 percent is added, and the enzymolysis is continued for 1 to 2 hours under the stirring condition at the speed of 150 plus 200 r/min.
Preferably, in the step (3), the wet superfine grinding treatment is carried out by a sand mill, and the treatment time is 8-15 min.
Preferably, the particle size of the mixed material after grinding in the step (3) is 10-100 μm.
Preferably, the microwave heating in the step (2) is heating for 15-20min under the microwave condition with the power of 500-800W.
Preferably, in the step (1), the pear pulp is refrigerated at the temperature of between 6 ℃ below zero and 2 ℃ below zero for 45 to 80 minutes.
Preferably, the ultrahigh pressure sterilization treatment in the step (4) is sterilization for 20-30min under the ultrahigh pressure condition of 400-600 MPa.
Preferably, the soaking of the macadimia nut meal in water in the step (1) is to add water with the temperature of 70-80 ℃ into the deoiled macadimia nut meal to soak for 2-3h, and the water is replaced every 40-60min in the soaking process.
The avocado has high nutritive value and good health promotion effect, and is rich in vitamin A, C, E, B group series, multiple mineral elements (potassium, calcium, ferrum, magnesium, phosphorus, sodium, zinc, copper, manganese, selenium, etc.), and edible plant fiber. The avocado is also rich in unsaturated fatty acid, and has important physiological functions of reducing cholesterol and blood fat, protecting cardiovascular system and liver system, and the like.
The cortex Ranunculi Ternati is rich in vitamins, amino acids, calcium and ferrum, and has effects of promoting digestion, removing summer heat, resolving food stagnation, eliminating phlegm, regulating qi, and dredging intestine and stomach.
Compared with the prior art, the invention has the advantages and beneficial effects that:
1. the mustard-flavored Australia nut paste disclosed by the invention is natural and healthy, does not contain any artificial additive, preservative and the like, can be stored at normal temperature, is safe to eat, rich in nutrition, strong in fragrance, fine and smooth in taste and unique in flavor.
2. The macadimia nut meal and the clausena lansium peel are wastes generated after the macadimia nuts and the clausena lansium are processed, partial nutrient substances are reserved, the macadimia nut meal and the clausena lansium peel have high nutritional value, and the method for preparing the mustard-flavor macadimia nut jam by using the macadimia nut meal and the clausena lansium peel is one of effective ways for deep processing of the macadimia nuts and the clausena lansium, has great significance for the development of the macadimia nut and clausena lansium agricultural industry, and has good economic benefit and social benefit.
3. According to the invention, the defect of single taste of the jam is improved by adding the avocado and the clausena lansium pericarp, and the mixed smell of the avocado and the clausena lansium pericarp can effectively improve the oily feeling of the macadimia nut meal, so that the product presents fresh taste, and the shelf life of the jam can be prolonged to a certain extent.
4. According to the invention, after the macadimia nut pulp slurry, the clausena lansium peel slurry and the white sugar are mixed, a microwave heating mode is adopted, the heating speed is high, the heating time can be shortened, the clausena lansium peel slurry, the white sugar and the macadimia nut pulp slurry are fully fused, the effective components in the clausena lansium peel slurry can quickly permeate, the greasiness of the macadimia nut pulp slurry is effectively improved, the loss of nutritional ingredients and flavor substances in the product can be reduced, and the product is full in taste, thick in flavor and bright in color.
5. According to the invention, two enzymes are added into the macadimia nut pulp for compound enzymolysis, the hydrolysis degree of protein can be improved according to enzyme cutting sites of different enzymes, anti-nutritional factors in the macadimia nut pulp can be effectively removed, the macadimia nut pulp slurry has good color and luster, good quality and good stability, and the shelf life of the jam can be prolonged.
6. According to the invention, the superfine grinding treatment by a wet method is adopted, so that the cell wall breaking effect is good, substances in the jam are fully permeated and fused, the synergistic effect of effective components is increased, and the prepared product is fine and uniform, has aromatic flavor, and is fuller, finer and smoother in taste.
7. According to the invention, the muddy avocado flesh is added after the mixture is cooled and is uniformly mixed, so that the avocado flesh is prevented from being bitter due to heat at a high temperature, and the mustard-flavored Australian nut jam finished product is suitable and harmonious in salty, sweet, sour, spicy and hot, full in taste and free of bitter.
8. According to the invention, the lemon juice is added into the avocado flesh for soaking, so that the astringent taste of the avocado flesh can be effectively removed, the avocado flesh is sour, sweet and delicious, the elasticity of the avocado flesh is increased, and then the avocado is refrigerated, so that the avocado is mashed, larger cell swelling pressure can be kept, and the quality of the avocado is favorably improved.
9. According to the invention, the randia cochinchinensis peel is soaked by using the lemon juice, so that the bitter taste of the randia cochinchinensis peel can be effectively improved; and soaking the clausena lansium peel in hot water to soften the pericarp tissue of the clausena lansium, so that pulping is facilitated, and partial oxygen and microorganisms can be removed to inactivate enzymes and obtain better color protection.
10. The invention adopts the ultrahigh pressure sterilization technology, not only can achieve the purpose of sterilization, but also can promote the mutual permeation and fusion of effective components in the components of macadamia nut meal, avocado, Chinese wampee pericarp and the like, also keeps the original color and flavor of the avocado and the Chinese wampee pericarp, enables the product to have the fresh feeling of fruits, and simultaneously does not destroy the activity of the effective components and nutrient substances in the product.
11. The finished product of the mustard-flavor Australia nut paste prepared by the invention meets the quality requirements of GB31644 plus 2018 composite seasoning of national food safety standard, and the paste is light yellow in color, bright in color, glossy and consistent in color; the salty, sweet, sour, spicy and hot taste is properly coordinated, the taste is full, the flavor is relatively strong, and the sauce flavor is proper; the paste is proper in viscosity, uniform, fine and smooth and has no layering.
Detailed Description
The present invention is further illustrated by the following examples, which are provided only for illustrating the present invention and are not intended to limit the scope of the present invention.
Example 1
The mustard-flavored Australia nut paste comprises the following components in parts by weight:
36 parts of macadamia nut meal, 19 parts of avocado, 25 parts of Chinese wampee peel, 6 parts of mustard sauce, 5 parts of red pepper, 4 parts of red oil, 7 parts of zanthoxylum oil, 2 parts of salt, 1 part of white sugar, 3 parts of oyster sauce and 0.3 part of chicken essence.
A preparation method of mustard taste Australia nut paste comprises the following steps:
(1) pretreatment of raw materials:
preprocessing macadimia nut meal: uniformly scattering the macadimia nut meal, and putting the macadimia nut meal into a vacuum centrifugal deoiling machine to remove redundant grease in the macadimia nut meal; after deoiling, adding 78 deg.C water, soaking for 2.5h, changing water every 45min during soaking process, soaking, and pulping to obtain macadimia nut pulp slurry; performing enzymolysis on macadimia nut pulp, adding 0.08 wt% of papain into the macadimia nut pulp slurry at the temperature of 40 ℃, performing enzymolysis for 3 hours under the stirring condition at the speed of 200r/min, standing for 12 minutes, then adding 0.4 wt% of neutral protease, continuing performing enzymolysis for 1.5 hours under the stirring condition at the speed of 200r/min, and then heating to 110 ℃ for enzyme deactivation and sterilization to obtain the macadimia nut pulp after enzymolysis for later use;
② pretreatment of the avocados: removing core of fructus Pyri, cutting into pieces, soaking in lemon juice for 25min, refrigerating fructus Pyri pulp at-4 deg.C for 60 min; taking out the refrigerated avocado pulp, and mashing into paste to obtain paste avocado pulp for later use;
③ pretreating the pericarp of the clausena lansium: soaking cortex Ranunculi Ternati pericarp in lemon juice for 5min, soaking cortex Ranunculi Ternati pericarp in 50 deg.C water for 15min, and pulping to obtain cortex Ranunculi Ternati pericarp slurry;
(2) heating and mixing materials: mixing macadimia nut pulp slurry and the cortex phellodendri pericarp slurry uniformly, adding white sugar, performing microwave heating, heating for 16min under the microwave condition with the power of 800W, cooling to 65 ℃, stirring and mixing mustard sauce, red pepper, red oil and pepper oil, and adding the mixture; when the temperature is cooled to 32 ℃, sequentially adding the pasty avocado pulp, the salt, the oyster sauce and the chicken essence, and uniformly stirring and mixing to obtain a mixed material;
(3) grinding treatment: treating the mixed material by wet-process superfine grinding for 15min to obtain mixed material with particle size of 10-100 μm;
(4) subpackaging and sterilizing: and subpackaging and sealing the ground mixed materials, and sterilizing for 30min under the condition of 500MPa of ultrahigh pressure to obtain the finished product of the mustard-flavored Australia nut paste.
According to the quality requirements of GB 31644-.
1. Sensory evaluation
(1) The detection method comprises the following steps: an appropriate amount of the mustard taste Australia nut paste product prepared in this example was placed in a clean white porcelain dish and the color and state were observed under natural light. Smelling its smell, gargling with warm boiled water, and taking its taste.
(2) And (4) testing results:
color: light yellow, bright and lustrous, and consistent in color.
Taste and smell: the salty, sweet, sour and spicy taste is proper and coordinated, the taste is full, no bitter taste exists, the thick fragrance is provided, the sauce fragrance is proper, the fragrance is coordinated, and no peculiar smell exists.
The state is as follows: the sauce has proper viscosity, uniformity, fineness, no layering, no mildew and no impurities.
2. Microbial detection
The finished product of the mustard taste Australia nut paste prepared in the example was subjected to microbiological examination.
And (3) detection results:
the total number of colonies is less than 10CFU/g, staphylococcus aureus is less than 10CFU/g, vibrio parahaemolyticus is less than 10MPK/g, and salmonella is not detected.
To sum up the sensory evaluation and the microbial detection, the finished product of the mustard-flavor Australia nut paste prepared by the embodiment meets the quality requirements of GB31644-2018 'national food safety standard compound seasoning'.
Example 2
The mustard-flavored Australia nut paste comprises the following components in parts by weight:
35 parts of macadamia nut meal, 18 parts of avocado, 20 parts of Chinese wampee peel, 5 parts of mustard sauce, 4 parts of red pepper, 3 parts of red oil, 5 parts of zanthoxylum oil, 2 parts of salt, 1 part of white sugar, 2 parts of oyster sauce and 0.3 part of chicken essence.
A preparation method of mustard taste Australia nut paste comprises the following steps:
(1) pretreatment of raw materials:
preprocessing macadimia nut meal: uniformly scattering the macadimia nut meal, and putting the macadimia nut meal into a vacuum centrifugal deoiling machine to remove redundant grease in the macadimia nut meal; deoiling, soaking in 70 deg.C water for 3 hr, changing water every 40min during soaking, and pulping to obtain macadimia nut pulp slurry; performing enzymolysis on macadimia nut pulp, adding 0.05 wt% of papain into the macadimia nut pulp slurry at the temperature of 40 ℃, performing enzymolysis for 3 hours under the stirring condition at the speed of 150r/min, standing for 10 minutes, adding 0.2 wt% of neutral protease, continuing performing enzymolysis for 2 hours under the stirring condition at the speed of 150r/min, heating to 90 ℃, performing enzyme deactivation and sterilization to obtain the macadimia nut pulp slurry after enzymolysis, and keeping for later use;
② pretreatment of the avocados: removing core of fructus Pyri, cutting into pieces, soaking in lemon juice for 20min, refrigerating fructus Pyri pulp at-6 deg.C for 45 min; taking out the refrigerated avocado pulp, and mashing into paste to obtain paste avocado pulp for later use;
③ pretreating the pericarp of the clausena lansium: soaking cortex Ranunculi Ternati peel in lemon juice for 3min, soaking the cortex Ranunculi Ternati peel in 40 deg.C water for 10min, and pulping to obtain cortex Ranunculi Ternati peel pulp;
(2) heating and mixing materials: mixing macadimia nut pulp slurry and the cortex phellodendri pericarp slurry uniformly, adding white sugar, performing microwave heating, heating for 20min under the microwave condition with the power of 500W, cooling to 45 ℃, stirring and mixing mustard sauce, red pepper, red oil and pepper oil, and adding the mixture; when the temperature is cooled to 30 ℃, sequentially adding the pasty avocado pulp, the salt, the oyster sauce and the chicken essence, and uniformly stirring and mixing to obtain a mixed material;
(3) grinding treatment: treating the mixed material by wet-process ultramicro grinding, and treating for 8min by using a sand mill to obtain the mixed material with the particle size of 10-100 μm;
(4) subpackaging and sterilizing: and subpackaging and sealing the ground mixed materials, and sterilizing for 20min under the ultrahigh pressure condition of 400MPa to obtain the finished product of the mustard-flavored Australia nut paste.
According to the quality requirements of GB 31644-.
1. Sensory evaluation
(1) The detection method comprises the following steps: an appropriate amount of the mustard taste Australia nut paste product prepared in this example was placed in a clean white porcelain dish and the color and state were observed under natural light. Smelling its smell, gargling with warm boiled water, and taking its taste.
(2) And (4) testing results:
color: light yellow, bright and lustrous, and consistent in color.
Taste and smell: the salty, sweet, sour and spicy taste is proper and coordinated, the taste is full, no bitter taste exists, the thick fragrance is provided, the sauce fragrance is proper, the fragrance is coordinated, and no peculiar smell exists.
The state is as follows: the sauce has proper viscosity, uniformity, fineness, no layering, no mildew and no impurities.
2. Microbial detection
The finished product of the mustard taste Australia nut paste prepared in the example was subjected to microbiological examination.
And (3) detection results:
the total number of colonies is less than 10CFU/g, staphylococcus aureus is less than 10CFU/g, vibrio parahaemolyticus is less than 10MPK/g, and salmonella is not detected.
To sum up the sensory evaluation and the microbial detection, the finished product of the mustard-flavor Australia nut paste prepared by the embodiment meets the quality requirements of GB31644-2018 'national food safety standard compound seasoning'.
Example 3
The mustard-flavored Australia nut paste comprises the following components in parts by weight:
40 parts of macadamia nut meal, 22 parts of avocado, 30 parts of Chinese wampee peel, 8 parts of mustard sauce, 8 parts of red pepper, 6 parts of red oil, 10 parts of zanthoxylum oil, 3 parts of salt, 2 parts of white sugar, 4 parts of oyster sauce and 0.5 part of chicken essence.
A preparation method of mustard taste Australia nut paste comprises the following steps:
(1) pretreatment of raw materials:
preprocessing macadimia nut meal: uniformly scattering the macadimia nut meal, and putting the macadimia nut meal into a vacuum centrifugal deoiling machine to remove redundant grease in the macadimia nut meal; after deoiling, adding water of 80 ℃ for soaking for 2h, changing water every 60min in the soaking process, and pulping after soaking to obtain macadimia nut meal slurry; performing enzymolysis on macadimia nut pulp, adding 0.1 wt% of papain into the macadimia nut pulp slurry at the temperature of 40 ℃, performing enzymolysis for 2.5 hours under the stirring condition at the speed of 200r/min, standing for 15 minutes, adding 0.5 wt% of neutral protease, continuing enzymolysis for 2 hours under the stirring condition at the speed of 200r/min, heating to 100 ℃, performing enzyme deactivation and sterilization to obtain the macadimia nut pulp after enzymolysis for later use;
② pretreatment of the avocados: removing core of fructus Pyri, cutting into pieces, soaking in lemon juice for 30min, refrigerating fructus Pyri pulp at-2 deg.C for 80 min; taking out the refrigerated avocado pulp, and mashing into paste to obtain paste avocado pulp for later use;
③ pretreating the pericarp of the clausena lansium: soaking cortex Ranunculi Ternati peel in lemon juice for 4min, soaking the cortex Ranunculi Ternati peel in 45 deg.C water for 20min, and pulping to obtain cortex Ranunculi Ternati peel pulp;
(2) heating and mixing materials: mixing macadimia nut pulp slurry and the cortex phellodendri pericarp slurry uniformly, adding white sugar, performing microwave heating, heating for 20min under the microwave condition with the power of 600W, cooling to 60 ℃, stirring and mixing mustard sauce, red pepper, red oil and pepper oil, and adding the mixture; when the temperature is cooled to 40 ℃, sequentially adding the pasty avocado pulp, the salt, the oyster sauce and the chicken essence, and uniformly stirring and mixing to obtain a mixed material;
(3) grinding treatment: treating the mixed material by wet-process superfine grinding for 10min to obtain mixed material with particle size of 10-100 μm;
(4) subpackaging and sterilizing: and subpackaging and sealing the ground mixed materials, and sterilizing for 25min under the ultrahigh pressure condition of 600MPa to obtain the finished product of the mustard-flavored Australia nut paste.
According to the quality requirements of GB 31644-.
1. Sensory evaluation
(1) The detection method comprises the following steps: an appropriate amount of the mustard taste Australia nut paste product prepared in this example was placed in a clean white porcelain dish and the color and state were observed under natural light. Smelling its smell, gargling with warm boiled water, and taking its taste.
(2) And (4) testing results:
color: light yellow, bright and lustrous, and consistent in color.
Taste and smell: the salty, sweet, sour and spicy taste is proper and coordinated, the taste is full, no bitter taste exists, the thick fragrance is provided, the sauce fragrance is proper, the fragrance is coordinated, and no peculiar smell exists.
The state is as follows: the sauce has proper viscosity, uniformity, fineness, no layering, no mildew and no impurities.
2. Microbial detection
The finished product of the mustard taste Australia nut paste prepared in the example was subjected to microbiological examination.
And (3) detection results:
the total number of colonies is less than 10CFU/g, staphylococcus aureus is less than 10CFU/g, vibrio parahaemolyticus is less than 10MPK/g, and salmonella is not detected.
To sum up the sensory evaluation and the microbial detection, the finished product of the mustard-flavor Australia nut paste prepared by the embodiment meets the quality requirements of GB31644-2018 'national food safety standard compound seasoning'.
Example 4
The mustard-flavored Australia nut paste comprises the following components in parts by weight:
38 parts of macadamia nut meal, 20 parts of avocado, 25 parts of Chinese wampee peel, 7 parts of mustard sauce, 6 parts of red pepper, 5 parts of red oil, 8 parts of zanthoxylum oil, 2 parts of salt, 2 parts of white sugar, 3 parts of oyster sauce and 0.3 part of chicken essence.
A preparation method of mustard taste Australia nut paste comprises the following steps:
(1) pretreatment of raw materials:
preprocessing macadimia nut meal: uniformly scattering the macadimia nut meal, and putting the macadimia nut meal into a vacuum centrifugal deoiling machine to remove redundant grease in the macadimia nut meal; after deoiling, adding 75 ℃ water for soaking for 2 hours, changing water every 50min in the soaking process, and pulping after soaking to obtain macadimia nut meal slurry; performing enzymolysis on macadimia nut pulp, adding 0.05% by weight of papain into the macadimia nut pulp slurry at the temperature of 43 ℃, performing enzymolysis for 2.5 hours under the stirring condition at the speed of 180r/min, standing for 10 minutes, then adding 0.3% by weight of neutral protease, continuing enzymolysis for 1.5 hours under the stirring condition at the speed of 180r/min, then heating to 100 ℃ for enzyme deactivation and sterilization to obtain the macadimia nut pulp slurry after enzymolysis for later use;
② pretreatment of the avocados: removing core of fructus Pyri, cutting into pieces, soaking in lemon juice for 20min, refrigerating fructus Pyri pulp at-4 deg.C for 70 min; taking out the refrigerated avocado pulp, and mashing into paste to obtain paste avocado pulp for later use;
③ pretreating the pericarp of the clausena lansium: soaking cortex Ranunculi Ternati peel in lemon juice for 4min, soaking the cortex Ranunculi Ternati peel in 45 deg.C water for 15min, and pulping to obtain cortex Ranunculi Ternati peel pulp;
(2) heating and mixing materials: mixing macadimia nut pulp slurry and the cortex phellodendri pericarp slurry uniformly, adding white sugar, performing microwave heating, heating for 15min under the microwave condition with the power of 600W, cooling to 60 ℃, stirring and mixing mustard sauce, red pepper, red oil and pepper oil, and adding the mixture; when the temperature is cooled to 35 ℃, sequentially adding the pasty avocado pulp, the salt, the oyster sauce and the chicken essence, and uniformly stirring and mixing to obtain a mixed material;
(3) grinding treatment: treating the mixed material by wet-process superfine grinding for 10min to obtain mixed material with particle size of 10-100 μm;
(4) subpackaging and sterilizing: and subpackaging and sealing the ground mixed materials, and sterilizing for 30min under the ultrahigh pressure condition of 450MPa to obtain the finished product of the mustard-flavored Australia nut paste.
According to the quality requirements of GB 31644-.
1. Sensory evaluation
(1) The detection method comprises the following steps: an appropriate amount of the mustard taste Australia nut paste product prepared in this example was placed in a clean white porcelain dish and the color and state were observed under natural light. Smelling its smell, gargling with warm boiled water, and taking its taste.
(2) And (4) testing results:
color: light yellow, bright and lustrous, and consistent in color.
Taste and smell: the salty, sweet, sour and spicy taste is proper and coordinated, the taste is full, no bitter taste exists, the thick fragrance is provided, the sauce fragrance is proper, the fragrance is coordinated, and no peculiar smell exists.
The state is as follows: the sauce has proper viscosity, uniformity, fineness, no layering, no mildew and no impurities.
2. Microbial detection
The finished product of the mustard taste Australia nut paste prepared in the example was subjected to microbiological examination.
And (3) detection results:
the total number of colonies is less than 10CFU/g, staphylococcus aureus is less than 10CFU/g, vibrio parahaemolyticus is less than 10MPK/g, and salmonella is not detected.
To sum up the sensory evaluation and the microbial detection, the finished product of the mustard-flavor Australia nut paste prepared by the embodiment meets the quality requirements of GB31644-2018 'national food safety standard compound seasoning'.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and the like that are within the spirit and principle of the present invention are included in the present invention.
Claims (10)
1. The mustard-flavored Australia nut paste is characterized by comprising the following components in parts by weight:
35-40 parts of macadamia nut meal, 18-22 parts of avocado, 20-30 parts of Chinese wampee peel, 5-8 parts of mustard sauce, 4-8 parts of red pepper, 3-6 parts of red oil, 5-10 parts of pepper oil, 2-3 parts of salt, 1-2 parts of white sugar, 2-4 parts of oyster sauce and 0.3-0.5 part of chicken essence.
2. The mustard taste australia nut paste as claimed in claim 1, which comprises the following components in parts by weight:
36 parts of macadamia nut meal, 19 parts of avocado, 25 parts of Chinese wampee peel, 6 parts of mustard sauce, 5 parts of red pepper, 4 parts of red oil, 7 parts of zanthoxylum oil, 2 parts of salt, 1 part of white sugar, 3 parts of oyster sauce and 0.3 part of chicken essence.
3. A method of preparing a mustard taste australian nut spread according to claim 1 or 2, characterized in that it comprises the following steps:
(1) pretreatment of raw materials:
preprocessing macadimia nut meal: uniformly scattering the macadimia nut meal, and putting the macadimia nut meal into a vacuum centrifugal deoiling machine to remove redundant grease in the macadimia nut meal; deoiling, soaking in water, and pulping to obtain macadimia nut pulp slurry; performing enzymolysis on the macadimia nut pulp, heating to 90-110 ℃, and performing enzyme deactivation and sterilization to obtain the macadimia nut pulp for later use after enzymolysis;
② pretreatment of the avocados: removing core of fructus Pyri, cutting into pieces, soaking in lemon juice for 20-30min, and refrigerating fructus Pyri pulp; taking out the refrigerated avocado pulp, and mashing into paste to obtain paste avocado pulp for later use;
③ pretreating the pericarp of the clausena lansium: soaking cortex Ranunculi Japonici pericarp in lemon juice for 3-5min, soaking cortex Ranunculi Japonici pericarp in 40-50 deg.C water for 10-20min, and pulping to obtain cortex Ranunculi Japonici pericarp pulp;
(2) heating and mixing materials: mixing macadimia nut meal slurry and the clausena lansium peel slurry uniformly, adding white sugar, performing microwave heating, cooling to 60-65 ℃, stirring and mixing mustard sauce, red pepper, red oil and pepper oil, and adding the mixture; cooling to 30-40 deg.C, sequentially adding paste fructus Pyri pulp, salt, oyster sauce and chicken essence, stirring and mixing to obtain mixed material;
(3) grinding treatment: processing the mixed material by adopting wet-process ultramicro grinding to obtain a ground mixed material;
(4) subpackaging and sterilizing: and subpackaging and sealing the ground mixed materials, and performing ultrahigh pressure sterilization treatment to obtain a finished product of the mustard-flavored Australia nut paste.
4. The method for preparing the mustard Australia nut paste as claimed in claim 3, wherein the step (1) of performing enzymolysis on the Australia nut meal slurry is to add 0.05-0.1% by weight of papain into the Australia nut meal slurry at the temperature of 40-45 ℃, perform enzymolysis for 2-3h under the stirring condition at the speed of 150-.
5. The method for preparing mustard Australia nut paste according to claim 3, wherein the wet superfine grinding treatment in the step (3) is a sand mill treatment for 8-15 min.
6. The method for preparing mustard Australia nut spread according to claim 3, wherein the grain size of the mixed material after grinding in the step (3) is 10-100 μm.
7. The method for preparing mustard Australia nut paste as claimed in claim 3, wherein the microwave heating in step (2) is performed under the microwave condition of 500-800W power for 15-20 min.
8. The method for preparing mustard-flavored Australia nut paste according to claim 3, wherein the cold storage treatment of the avocado pulp in the step (1) is carried out at a temperature of between-6 and-2 ℃ for 45 to 80 minutes.
9. The preparation method of mustard taste Australia nut paste as claimed in claim 3, wherein the ultra-high pressure sterilization treatment in the step (4) is sterilization under the ultra-high pressure condition of 400-600MPa for 20-30 min.
10. The method for preparing mustard-flavored macadamia nut paste according to claim 3, wherein the soaking of the macadamia nut meal in water in the step (1) is carried out by adding water with the temperature of 70-80 ℃ into the deoiled macadamia nut meal for 2-3h, and the water is replaced every 40-60min during the soaking process.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238884A (en) * | 2013-05-13 | 2013-08-14 | 中国热带农业科学院农产品加工研究所 | Australia nut paste and preparation method thereof |
| CN107853709A (en) * | 2017-10-26 | 2018-03-30 | 茂名市电白区玖乐食品有限公司 | A kind of Queensland nut polypeptide production methods |
| CN107897862A (en) * | 2017-11-22 | 2018-04-13 | 凌工二号（大连）科技有限公司 | A kind of Black Fungus with Mustard Sauce sauce and preparation method thereof |
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2021
- 2021-07-21 CN CN202110823683.0A patent/CN113575904A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238884A (en) * | 2013-05-13 | 2013-08-14 | 中国热带农业科学院农产品加工研究所 | Australia nut paste and preparation method thereof |
| CN107853709A (en) * | 2017-10-26 | 2018-03-30 | 茂名市电白区玖乐食品有限公司 | A kind of Queensland nut polypeptide production methods |
| CN107897862A (en) * | 2017-11-22 | 2018-04-13 | 凌工二号（大连）科技有限公司 | A kind of Black Fungus with Mustard Sauce sauce and preparation method thereof |
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| 苏艳兰等: "黄皮酱加工工艺及其优化", 农业研究与应用, vol. 34, no. 1, pages 76 - 81 * |
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