CN115399463A - 零添加蔗糖山核桃仁的加工工艺及山核桃仁 - Google Patents
零添加蔗糖山核桃仁的加工工艺及山核桃仁 Download PDFInfo
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Abstract
本发明公开了零添加蔗糖山核桃仁的加工工艺,将山核桃仁与备用糖浆混合后进行翻炒,炒拌均匀至山核桃仁表面无粘连后,入味并烘烤;所述糖浆的制备方法为:将海藻糖、食用盐、水按比例放入熬糖锅内进行熬煮,同时搅拌,直至糖盐全部融化。本发明改变了传统山核桃仁的配方工艺,成品仁香酥脆,齿颊留香,既改善了传统山核桃仁的高甜和夏季吸湿返潮的弊端,又保持了产品的美味,赋予产品更加健康的属性,且适用人群更广,尤其适合有糖尿病和控制食用白砂糖的人群。
Description
技术领域
本发明属于食品加工技术领域,特别涉及零添加蔗糖山核桃仁的加工工艺及山核桃仁。
背景技术
山核桃是中国独有的坚果品种,风味独特,主要在天目山脉的安徽宁国、浙江临安种植,属于地理标识保护产品,山核桃仁营养丰富,富含微量元素和不饱和脂肪酸,山核桃仁中的钙离子、铁离子、钾离子、硒离子等矿物质含量丰富,可以增加骨骼的强度、改善缺铁性贫血。山核桃仁中的亚油酸比较多,可以降低身体内胆固醇含量,对于心脑血管疾病有预防作用,具有润燥滑肠的作用。山核桃仁中的维生素E和DHA含量充沛,能够缓解疲劳、营养神经、增强记忆力。
市场上的山核桃制品主要分两种,一种是带壳的原味或者调味的山核桃,食用时需要剥壳,不卫生且不方便;另一种是山核桃仁,是使用白砂糖、食用盐等调味后烘烤而成,口感香酥,但在夏季高温高湿的季节,该制法的山核桃仁特别容易吸湿返潮,不仅感官不美观,口感也大打折扣。
发明内容
本发明针对现有技术的问题,提供零添加蔗糖山核桃仁的加工工艺及山核桃仁,具体技术方案如下:
零添加蔗糖山核桃仁的加工工艺,将山核桃仁与备用糖浆混合后进行翻炒,炒拌均匀至山核桃仁表面无粘连后,入味并烘烤;
所述糖浆的制备方法为:将海藻糖、食用盐、水按比例放入熬糖锅内进行熬煮,同时搅拌,直至糖盐全部融化。
优选的,将山核桃仁与备用糖浆混合后进行翻炒之前对山核桃仁脱涩,包括:将山核桃仁加入与沸腾状态的淡盐水中,煮制20min后,捞出冷却,再次加入沸腾状态的淡盐水中,煮制20min,捞出用冷水冲干净山核桃仁表面的浮沫。
优选的,淡盐水中食用盐重量占水的0.2%。
优选的,糖浆中海藻糖、食用盐、水的重量比为100:6:100。
优选的,所述烘烤方法为:将入味后的山核桃仁在140℃下烘烤70min。
优选的,对山核桃仁脱涩前须选果,去除山核桃仁生料中的黑斑果、带壳果。
本发明所加工的山核桃仁,颜色就会要更深一些,一般为棕红色至棕褐色,对于是否属于黑斑果,较难通过肉眼去判别,因此,本发明中采用辅助方法来选果。
通常黑斑果是由霉菌产生,本发明提供的选果方法为:将山核桃仁散开平铺,同时两两山核桃仁彼此完全间隔,放置于封闭空间内,对封闭空间的环境控温控湿,使封闭空间的环境为适宜霉菌生长繁殖的状态,一段时间后取出,去除表面明显霉变的山核桃仁,保留表面未明显发生变化的山核桃仁即可。
本发明还提供一种山核桃仁,所述山核桃仁采用上诉中任一所述的零添加蔗糖山核桃仁的加工工艺制得。
本发明的有益效果为:本发明改变了传统山核桃仁的配方工艺,成品仁香酥脆,齿颊留香,既改善了传统山核桃仁的高甜和夏季吸湿返潮的弊端,又保持了产品的美味,赋予产品更加健康的属性,且适用人群更广,尤其适合有糖尿病和控制食用白砂糖的人群。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合实施例对本发明技术方案进行清楚、完整地描述。
实施例1
本发明的山核桃仁采用如下的具体操作进行制作:
原料挑选:去除山核桃仁生料中的黑斑果、带壳果等不符合要求的果仁;
脱涩:将挑选好的山核桃仁与淡盐水按比例混合,煮制脱涩,煮制过程中微沸状态为最佳,脱涩时间20min,两遍脱涩,脱涩完成后用冷水冲干净原料表面的浮沫,沥水备用;脱涩所用的淡盐水按照水量的0.2%添加食用盐,融化均匀制得,脱涩的山核桃仁与淡盐水的质量比为1:4,本实施例中,山核桃仁用5kg,淡盐水20kg,淡盐水中食用盐为40g;
熬糖:将海藻糖、食用盐、水按照配比称量后放入熬糖锅内进行熬煮,熬煮的同时进行缓慢的搅拌,直至糖盐全部融化成糊状,制得糖浆,糖浆中海藻糖、食用盐、水的重量分别为5kg、0.3kg、5kg;
炒制:按比例称量脱涩后的山核桃仁5kg和糖浆0.5kg,将山核桃仁倒入糖浆内进行翻炒,山核桃仁炒拌均匀至表面无粘连;
入味:将炒制完成的山核桃仁平铺在不锈钢盘上进行入味,入味时间至少2h;
烘烤:设备选用翻板干燥机,设置温度140摄氏度并预热,定量称重50kg入味好的山核桃仁放入烘干机第一层,10min后自上而下进入下一层,每批原料总烘烤时间为70min,如此循环连续烘烤;
冷却:烘烤完成后的山核桃仁通过冷却振动筛冷却至≤35℃;
装袋:按照20kg/袋进行半成品包装,贴上标签进入下工序备用;
内包装:按照客户要求包装成手抓包或是定量包;
外包装:按照客户要求定量装箱。
实施例2
与实施例1的区别在于,脱涩过程中仅加入水20kg,不加入食用盐,其余均与实施例1相同。
实施例3
与实施例1的区别在于,脱涩过程中所加入的淡盐水中,淡盐水20kg、食用盐60g,其余均与实施例1相同。
实施例4
与实施例1的区别在于,脱涩过程中所加入的淡盐水中,淡盐水20kg、食用盐80g,其余均与实施例1相同。
实施例5
与实施例1的区别在于,脱涩过程中所加入的淡盐水中,淡盐水20kg、食用盐100g,其余均与实施例1相同。
实施例6
与实施例1的区别在于,脱涩过程中所加入的淡盐水中,淡盐水20kg、食用盐200g,其余均与实施例1相同。
实施例7
与实施例1的区别在于,脱涩过程中所加入的淡盐水中,淡盐水20kg、食用盐300g,其余均与实施例1相同。
实施例8
与实施例1的区别在于,脱涩过程中所加入的淡盐水中,淡盐水20kg、食用盐400g,其余均与实施例1相同。
实施例9
与实施例1的区别在于,脱涩过程中仅脱涩一次,其余均与实施例1相同。
检测试验
对实施例1~9制得的山核桃仁试吃,组织100位评价人员进行试吃,试吃脱涩后的山核桃仁以及最终制得的山核桃仁成品,并针对试吃涩感、酥脆度、气味、甜度四个方面进行测评打分,各项指标分数根据个人喜好进行浮动打分,最终取每项指标的平均值,评价标准如表1所示,试验数据如表2所示。
表1:评价标准
需要说明的时,上述评价标准中,表面挂浆并不是指可以流动的浆状物质,而是经过入味、烘烤、冷却后形成的黏附在山核桃仁表面的固体物质;30天表面挂浆软化程度是指放置在密闭环境内统一测试,环境温度为35℃,湿度为60%。
表2:试验数据
通过实施例1~9可以看出,在脱涩过程中,不管是使用盐水或是纯水,对于山核桃仁的脱涩都是效果显著的,但是,脱涩使用盐水或是纯水对于制成的成品口感和表面状态确有不同的影响。实施例2中使用的纯水脱涩,相较于实施例1、3~8使用盐水而言,酥脆度会有降低,实施例9相较于实施例1而言,少了一次脱涩,酥脆度也少稍有下降;实施例2中使用的纯水脱涩,相较于实施例1、3~8使用盐水而言,存放30天表面挂浆碎落情况确表现更加优秀,也就是说脱涩时使用的盐水浓度越高,成品山核桃仁放置一段时间后,核桃仁表面因炒制所挂上的浆料越容易脱落;实施例2中使用的纯水脱涩,相较于实施例1、3~8使用盐水而言,存放30天表面挂浆软化程度表现也更加优秀,也就是说脱涩时使用的盐水浓度越高,对加入海藻糖来抵抗夏季高温高湿季节发生的吸湿返潮问题越不利。而使用0.2%~0.3%左右的盐水对核桃仁脱涩对于整个制作过程所得得产品而言,既能保持较好的酥脆口感,又能保证储存周期内表面的完整性。
以上实施例仅用以说明本发明的技术方案,而非对其限制。
Claims (7)
1.零添加蔗糖山核桃仁的加工工艺,其特征在于,将山核桃仁与备用糖浆混合后进行翻炒,炒拌均匀至山核桃仁表面无粘连后,入味并烘烤;
所述糖浆的制备方法为:将海藻糖、食用盐、水按比例放入熬糖锅内进行熬煮,同时搅拌,直至糖盐全部融化;
所述山核桃仁提前用浓度不超过1%的淡盐水煮制脱涩。
2.根据权利要求1所述的零添加蔗糖山核桃仁的加工工艺,其特征在于,将山核桃仁与备用糖浆混合后进行翻炒之前对山核桃仁脱涩,包括:将山核桃仁加入与沸腾状态的淡盐水中,煮制20min后,捞出冷却,再次加入沸腾状态的淡盐水中,煮制20min,捞出用冷水冲干净山核桃仁表面的浮沫。
3.根据权利要求2所述的零添加蔗糖山核桃仁的加工工艺,其特征在于,淡盐水中食用盐重量占水的0.2%。
4.根据权利要求1所述的零添加蔗糖山核桃仁的加工工艺,其特征在于,糖浆中海藻糖、食用盐、水的重量比为100:6:100。
5.根据权利要求1所述的零添加蔗糖山核桃仁的加工工艺,其特征在于,所述烘烤方法为:将入味后的山核桃仁在140℃下烘烤70min。
6.根据权利要求2所述的零添加蔗糖山核桃仁的加工工艺,其特征在于,对山核桃仁脱涩前须选果,去除山核桃仁生料中的黑斑果、带壳果。
7.一种山核桃仁,其特征在于,所述山核桃仁采用如权利要求1~6中任一所述的零添加蔗糖山核桃仁的加工工艺制得。
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CN109548947A (zh) * | 2018-12-28 | 2019-04-02 | 杭州姚生记食品有限公司 | 一种山核桃仁脆片及其加工方法 |
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CN106551356A (zh) * | 2016-09-30 | 2017-04-05 | 广元棒仁食品科技股份有限公司 | 蜂蜜桃仁及其制备方法 |
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