CN115176979A - 奶枣扁桃仁及其加工方法 - Google Patents
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Abstract
本发明公开了一种奶枣扁桃仁及其加工方法,所述奶枣扁桃仁包括扁桃仁本体和去核红枣,扁桃仁被填充进去核红枣,去核红枣外部包覆有风味浆料层和混合粉层。所述奶枣扁桃仁的加工方法包括烘烤工序、填充工序、浆料制作工序、混合粉制作工序、上浆工序、滚粉工序和冷却工序。根据本发明公开的实施方式,成品外层口感软糯、果仁口感松脆,营养丰富,样式新颖,弥补了市场上扁桃仁口味和产品形式的不足,加工过程使用无糖配方,更适合少摄入白砂糖、糖尿病或是三高人群食用。
Description
技术领域
本发明涉及食品加工领域,尤其是一种奶枣扁桃仁及其加工方法。
背景技术
扁桃仁又称巴旦木仁,其具有较高的营养价值和药用价值,富含丰富的不饱和脂肪酸和维生素E,对健脑安神、控制体重、保护肠道等方面都起到了积极作用,同时可以对抗自由基,有保护肌肤以及延缓衰老的效果,而且扁桃仁中含有的不饱和脂肪酸可以帮助人体降低胆固醇,保护心脏,减少心脏病发生几率,因此被越来越多的消费者喜爱。然而,成熟的巴旦木果仁纤维多、汁液少,食用起来口感不好。目前扁桃仁制品的口味和形式还较为单一且存在不足,很多是原味、油炸或是高糖产品。原味扁桃仁口感单一且较为粗糙,油炸或是高糖扁桃仁制品不利于身体健康,易导致肥胖。
有鉴于此,如何利用扁桃仁这种对人体有益的优质原料,对其加以合理开发,优化原料本身的优点而不会因后期过度添加其他成分而破坏自身的营养价值,同时兼顾消费者的口味需求,使其真正成为对人体健康有益且能弥补扁桃仁果仁自身口感不佳的缺陷,是坚果食品加工领域一直在探索的技术问题。
发明内容
本发明实施例提供了一种奶枣扁桃仁及其加工方法,填补了市场上对坚果仁产品开发的技术空白,同时解决了现有技术中存在的缺陷问题。
根据本发明的一个方面,提供了一种奶枣扁桃仁,其包括扁桃仁本体和去核红枣,所述扁桃仁被填充进所述去核红枣,所述去核红枣外部包覆有风味浆料层和混合粉层。
进一步地,所述风味浆料层包括甜味剂、黄油和全脂奶,所述各原料按质量比为3-4.5:2.5-3.5:2.5-3.5配制而成。
进一步地,所述甜味剂为麦芽糖醇棉花糖。
进一步地,所述混合粉层包括全脂奶粉。
进一步地,所述混合粉层还包括酸奶粉,且所述全脂奶粉和所述酸奶粉的质量比为1.5-2.25:1.5-2.25。
本发明还提供了所述奶枣扁桃仁的加工方法,具体包括以下步骤:
烘烤工序:将扁桃仁生料进行烘烤,温度设定为125±5℃;
填充工序:将烤好的扁桃仁填塞入已进行过去核处理的红枣中;
浆料制作工序:将甜味剂、黄油和全脂奶按照3-4.5:2.5-3.5:2.5-3.5的质量比称重后,搅拌加热,温度设定在100℃,待全部融化并搅拌均匀后,将浆料的温度保持在80℃;
混合粉制作工序:将混合粉称重搅拌后备用;
上浆工序:将填充后的红枣倒入可调温包衣机内,温度设置在80℃,5分钟内使浆料均匀包裹在红枣表面;
滚粉工序:将混合粉倒入容器,再将上浆后的产品倒入容器滚动均匀;
冷却工序。
进一步地,所述浆料与所述混合粉的质量比为5:2。
优选地,所述容器为八角桶。
进一步地,所述甜味剂为麦芽糖醇棉花糖。
进一步地,所述混合粉层包括全脂奶粉和酸奶粉,且所述全脂奶粉和所述酸奶粉的质量比为1.5-2.25:1.5-2.25。
与现有技术相比,本发明将扁桃仁、红枣、黄油以及奶粉相结合拓宽了扁桃仁制品的种类,提高了扁桃仁制品的营养性,采用无糖配方生产所得的奶枣扁桃仁兼具软糯奶香和扁桃仁的松脆口感,丰富了扁桃仁制品的口感,非常适合少摄入白砂糖、糖尿病或是三高人群食用。
附图说明
此处所说明的附图用来提供对本发明的进一步理解,构成本申请的一部分,本发明的示意性实施例及其说明用于解释本发明,并不构成对本发明的不当限定。在附图中:
图1为根据本申请实施例的奶枣扁桃仁加工方法的流程图。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将结合本发明具体实施例及相应的附图对本发明技术方案进行清楚、完整地描述。显然,所描述的实施例仅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。
以下结合附图,详细说明本发明实施例提供的技术方案。
本发明实施的技术方案选用独立的且具有完整颗粒的扁桃仁,即巴旦木果仁,当然也可以是其他具有独立颗粒的坚果果仁;但本方案的构思是为了充分弥补巴旦木果仁的纤维较为粗质而做出的。
本发明公开的奶枣扁桃仁包括四部分,由内向外分别为扁桃仁本体,去核红枣、浆料和混合粉层。浆料层口感主要以奶味为主,也可以是其他口味的浆料层。本发明实施例中,浆料层主要由甜味剂、黄油和全脂奶按照预设的质量比配制而成。甜味剂优选为麦芽糖醇棉花糖。麦芽糖醇,因具有非腐蚀性、促进钙的吸收、不刺激胰岛素的蜂蜜和抑制体内脂肪过多积聚的作用,适合糖尿病和肥胖病患者食用。而结合棉花糖一起形成甜味剂,目的是在上浆过程中,能够使浆料层起到一定的膨化作用,让最终形成的产品具有椭圆形的标准形状。
在一些实施方式中,浆料层按质量比进行配制,将甜味剂、黄油和全脂奶按照3-4.5:2.5-3.5:2.5-3.5的质量进行称重,优先为4:3:3的质量比。本发明实施的技术方案中所采用的混合粉层,可以主要包括全脂奶粉,也可以选用全脂奶粉和酸奶粉的混合粉末,当使用全脂奶粉和酸奶粉的混合粉末配制时,质量比可为1:1。对应浆料层的所使用的各原料质量,即,当甜味剂、黄油和全脂奶的质量比为3-4.5:2.5-3.5:2.5-3.5,混合粉末中所使用的全脂奶粉和酸奶粉的质量比为1.5-2.25:1.5-2.25,使浆料和混合粉层的质量比例大致保持在5:2的配制关系。混合粉层的使用,目的是将上浆后的产品进行固化,不会随温度升高而脱浆,在不同的环境下均能保持产品的完整度。
本发明还公开了所述奶枣扁桃仁的加工方法和制备工艺。参阅图1,具体加工步骤包括烘烤工序、填充工序、浆料制作工序、混合粉制作工序、上浆工序、滚粉工序和冷却工序。
首先,将挑选后的整颗扁桃仁置入烘箱内采用常规的方式进行烘烤,温度设定为125±5℃,烘烤时间为55±5分钟,至产品水分质量百分比为2±0.2%后备用。烘烤至产品松脆,微芽黄,将果仁的水分控制在2%±0.2时即可。接下来进行填充工序。红枣按照常规的方式进行去核处理后,将烘烤完成的扁桃仁填塞进红枣中心,制备得到1kg的红枣扁桃仁半成品。
浆料层按质量比进行配制,将麦芽糖醇棉花糖400g、黄油300g和全脂奶300g称重后,倒入电磁搅拌锅定温在100℃融化搅拌均匀后备用,完成搅拌后将温度保持在80℃,确保浆料呈液态状。然后,将前述步骤中得到的1kg红枣扁桃仁倒入浆料中充分搅拌,使浆料充分包裹每一颗红枣扁桃仁。因浆料中含有麦芽糖醇棉花糖浆,此时红枣扁桃仁颗粒整体会膨化,直径约比上浆前增加0.3-0.5cm,形成了椭圆形颗粒。
混合粉层的配制可在常温下进行。当浆料层按麦芽糖醇棉花糖400g、黄油300g和全脂奶300g的质量比配制时,混合粉层则需配制400g,在一些实施方式中,可全部选用全脂奶粉,也可在全脂奶粉中混合酸奶粉,此时可使用200g全脂奶粉和200g酸奶粉进行混合配制。在混合粉层中加入酸奶粉,使最终的产品口感更加软糯。
配制好的混合粉层倒入特定的容器,为了实现更好的翻滚效果,可选择八角桶进行后续操作。将温度始终保持在60℃的前提下,将上浆后的红枣扁桃仁倒入八角桶后进行持续滚动,使产品表面均匀沾上混合粉末,并形成一个个独立不粘连的椭圆形,当表面粘粉均匀且不黏连时即可出锅备用。充分冷却后即完成了加工步骤。
本发明提供的奶枣扁桃仁及其加工制备方法,产品本身融合了扁桃仁、红枣、黄油、奶粉、麦芽糖醇棉花糖等配料,红枣有“天然维生素丸”之称,黄油提供了人体所必需的脂肪酸,促进脂溶性维生素的吸收,提供人体日常所需能量;奶粉营养丰富,含有蛋白质、糖、维生素、矿物质和脂肪,具有补钙和补铁的作用。成品外层口感软糯、果仁口感松脆,产品营养丰富,样式新颖,弥补了市场上扁桃仁口味和产品形式的不足,产品使用无糖配方,更适合少摄入白砂糖、糖尿病或是三高人群食用。
以上所述仅为本发明的实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的权利要求范围之内。
Claims (10)
1.一种奶枣扁桃仁,其特征在于,包括:扁桃仁本体和去核红枣,所述扁桃仁被填充进所述去核红枣,所述去核红枣外部包覆有风味浆料层和混合粉层。
2.根据权利要求1所述的奶枣扁桃仁,其特征在于,所述风味浆料层包括甜味剂、黄油和全脂奶,所述各原料按质量比为3-4.5:2.5-3.5:2.5-3.5配制而成。
3.根据权利要求2所述的奶枣扁桃仁,其特征在于,所述甜味剂为麦芽糖醇棉花糖。
4.根据权利要求1所述的奶枣扁桃仁,其特征在于,所述混合粉层包括全脂奶粉。
5.根据权利要求4中所述的奶枣扁桃仁,其特征在于,所述混合粉层还包括酸奶粉,且所述全脂奶粉和所述酸奶粉的质量比为1.5-2.25:1.5-2.25。
6.一种奶枣扁桃仁的加工方法,其特征在于,包括以下步骤:
烘烤工序:将扁桃仁生料进行烘烤,温度设定为125±5℃,烘烤时间为55±5分钟,至产品水分质量百分比为2±0.2%后备用;
填充工序:将烤好的扁桃仁填塞入已进行过去核处理的红枣中;
浆料制作工序:将甜味剂、黄油和全脂奶按照3-4.5:2.5-3.5:2.5-3.5的质量比称重后,搅拌加热,温度设定在100℃,待全部融化并搅拌均匀后,将浆料的温度保持在80℃;
混合粉制作工序:将混合粉称重搅拌后备用;
上浆工序:将填充后的红枣倒入调温包衣机内,温度设置在80℃,5分钟内使浆料均匀包裹在红枣表面;
滚粉工序:将混合粉倒入容器,再将上浆后的产品倒入容器滚动至均匀;
冷却工序。
7.根据权利要求6所述的加工方法,其特征在于,所述浆料与所述混合粉的质量比为5:2。
8.根据权利要求6所述的加工方法,其特征在于,所述容器为八角桶。
9.根据权利要求6所述的加工方法,其特征在于,所述甜味剂为麦芽糖醇棉花糖。
10.根据权利要求6所述的加工方法,其特征在于,所述混合粉层包括全脂奶粉和酸奶粉,且所述全脂奶粉和所述酸奶粉的质量比为1.5-2.25:1.5-2.25。
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