CN116918957A - Coffee peach kernel and preparation method thereof - Google Patents
Coffee peach kernel and preparation method thereof Download PDFInfo
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- CN116918957A CN116918957A CN202310985696.7A CN202310985696A CN116918957A CN 116918957 A CN116918957 A CN 116918957A CN 202310985696 A CN202310985696 A CN 202310985696A CN 116918957 A CN116918957 A CN 116918957A
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- coffee
- coffee powder
- syrup
- walnut kernels
- walnut
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- GDTBXPJZTBHREO-UHFFFAOYSA-N bromine Chemical compound BrBr GDTBXPJZTBHREO-UHFFFAOYSA-N 0.000 description 1
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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
- A23L25/20—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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The application belongs to the technical field of food processing, and particularly relates to a coffee peach kernel and a preparation method thereof. Aiming at the problems that the oil overflow rate is too high and oil oxidation is easy to occur when the water content of the dehulled walnut kernels is dried to be 1.6+/-0.2% in the prior art, the maltose syrup is adopted as a medium, and the characteristic of low oil retention is utilized, so that the oil on the surface of the walnut kernels is quickly transferred from the surface of the walnut kernels, the oil content of the walnut kernels is reduced, and the influence of the oil oxidation on the quality of the walnut kernels is reduced. The transferred grease is coated by white granulated sugar, honey and the like through one part, and the other part is immediately mixed with the second coffee powder after overflowing, and the grease is coated by the powdery second coffee powder; the two components act together to reduce the contact amount of grease and oxygen, thereby achieving the purposes of delaying the oxidation of the grease and prolonging the shelf life.
Description
Technical Field
The application belongs to the technical field of food processing, and particularly relates to a coffee peach kernel and a preparation method thereof.
Background
Walnut is a well-known woody oil which has rich nutrition and high economic value, and is therefore called one of the four-big dried fruits in the world. Meanwhile, the heat productivity of the walnut is 8000-8500 calorie/kg, the fat content is about 63%, the protein content is about 15.4%, the carbohydrate content is about 10%, the crude fiber content is about 5.8%, the ash content is about 1.5%, and in addition, the walnut also contains various microelements required by human bodies, so that the walnut has high nutritional value.
At present, the industrial production of the walnut generally takes the dried flavored walnut kernels as a main material and is supplemented with different auxiliary materials to prepare the walnut kernels with different flavors, such as caramel peach kernels, various fruity peach kernels and the like; among them, coffee peach kernels have been increasingly popular with consumers in recent years. The walnut kernel is generally obtained by drying walnut kernels, wrapping sugar and wrapping coffee powder, and the moisture content of the dried walnut kernels is generally 2.8% -3%. In order to pursue a crispy taste, researchers try to reduce the moisture to 1.6% -1.8%, and the walnut kernel is crispy in taste under the moisture content, but the grease secretion is greatly increased, so that the high-quality oxidization speed of the walnut kernel is increased, and the shelf life is shortened.
For the above reasons, a walnut kernel having extremely low moisture content, crisp taste and low oxidation rate of oil is an urgent need in the art.
Disclosure of Invention
Aiming at the problems, the application aims to provide the coffee peach kernels and the preparation method thereof, which adopt high maltitol as a binder, a medium-temperature drying process and a technical means of wrapping with coffee powder, so that the obtained coffee peach kernels have crisp taste, and meanwhile, can effectively avoid oxidation rancidity of grease and prolong the shelf life of products.
In order to achieve the above purpose, the first technical scheme of the application discloses a coffee peach kernel, which comprises a dehulled walnut kernel, white granulated sugar, maltose syrup, first coffee powder, second coffee powder and honey.
Preferably, the adding proportion of the dehulled walnut kernels, the white granulated sugar, the maltose syrup, the first coffee powder, the second coffee powder and the honey is 100 (8-12): (8-12): (0.6-1.2): (1-3) weight ratio of (0.2-0.4).
Preferably, the first coffee powder is protease-hydrolyzed coffee powder.
The second technical scheme of the application discloses a preparation method of coffee peach kernels, which comprises the following steps:
mixing white granulated sugar, maltose syrup, first coffee powder and honey to form mixed syrup;
wrapping the dehulled walnut kernels with mixed syrup after first drying, and mixing the walnut kernels with second coffee powder after second drying.
Preferably, the temperature of the first drying is 70-90 ℃ until the moisture content of the dehulled walnut kernels is 0.8-1.2%; the second drying temperature is 140-160 ℃ until the moisture content of the dehulled walnut kernels is 1.6% -1.8%.
Preferably, the preparation method of the mixed syrup comprises the following steps: heating white sugar, maltose syrup, and Mel to boil, mixing with the first coffee powder, and continuously heating to predetermined sugar degree.
And the coffee peach kernel is prepared according to the preparation method.
In the second technical aspect, the third technical aspect of the present application further discloses a preparation method of the mixed syrup when the first coffee powder is a protease enzymatic coffee powder, wherein the preparation method comprises the following steps: heating white sugar, maltose syrup and Mel to boiling to predetermined sugar degree, stopping heating, continuously stirring to a temperature below 80deg.C, and mixing with protease to hydrolyze coffee powder.
Further, the pH of the protease enzymatic hydrolysis coffee powder and the mixed syrup is controlled to be 5.5-7.
And, according to the third technical scheme, the prepared coffee peach kernel.
The application has the following beneficial effects:
aiming at the problems that the oil overflow rate is too high and oil oxidation is easy to occur when the water content of the dehulled walnut kernels is dried to be 1.6+/-0.2% in the prior art, the maltose syrup is adopted as a medium, and the characteristic of low oil retention is utilized, so that the oil on the surface of the walnut kernels can be quickly transferred, the oil content of the walnut kernels is reduced, and the influence of the oil oxidation on the quality of the walnut kernels is reduced. The transferred grease is coated by white granulated sugar, honey and the like through one part, and the other part is immediately mixed with the second coffee powder after overflowing, and the grease is coated by the powdery second coffee powder; the two components act together to reduce the contact amount of grease and oxygen, thereby achieving the purposes of delaying the oxidation of the grease and prolonging the shelf life.
According to the application, the protein is hydrolyzed into amino acid or polypeptide by utilizing protease to prepare the syrup through mixing, and the amino acid or polypeptide is hydrolyzed into protein-carbohydrate copolymer under the action of heating power, so that the copolymer has excellent emulsifying property and oxidation resistance, and the emulsifying property of the protein-carbohydrate copolymer forms a compact interfacial film in the process that the grease is transferred from the surface of walnut kernel through the maltose, so that the grease is more tightly and stably wrapped, and the molecular weight of the copolymer is further increased compared with that of the carbohydrate, so that the damage of the external environment can be effectively resisted, the entry of external oxygen is reduced, all the grease is wrapped in the syrup, the contact of the grease in the syrup with oxygen is blocked, and the enzymolysis protein has oxidation resistance, so that the obtained product can effectively prevent the grease from being oxidized while keeping crisp mouthfeel.
According to the application, maillard reaction is mainly maintained in the first stage through temperature and pH control, so that protein-saccharide copolymer formed by enzymolysis of coffee protein and sugar does not lose flavor of the coffee protein, namely, change of food color and aroma is not caused, so that coffee flavor is retained, meanwhile, the coffee flavor can be rapidly released through enzymolysis, so that the prepared product can instantly feel intense coffee aroma at the inlet, and the sensory quality of the product is improved.
Detailed Description
Embodiments of the present application will be described in detail below with reference to examples, which will be understood by those skilled in the art, for illustrating the present application only and should not be construed as limiting the scope of the present application. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention. Unless specifically indicated, the amounts listed are based on total weight and are described in parts by weight. The application should not be construed as being limited to the particular embodiments described.
Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs, if not otherwise defined, to which this application belongs.
The term "coffee grounds" is a product obtained by roasting and grinding green coffee beans. The coffee grounds used in the present application are commercially available, such as, for example, arabica coffee grounds.
The term "protease-hydrolyzed coffee powder" is obtained by subjecting conventional commercially available coffee powder to protease hydrolysis and drying.
The term "deshelled walnut kernel" is obtained by removing seed coat of walnut kernel by peeling process. The peeled walnut kernels after seed coat removal have no bitter taste.
In the context of the present application, the term "comprising" or "comprises" does not exclude other possible elements. The compositions of the present application (including embodiments described herein) may comprise, consist of, or consist essentially of the following elements; the essential elements of the application described herein and any of the other or optional ingredients, components or limitations described herein or otherwise as desired.
There is also a more detailed description of the application now, it should be noted that the various aspects, features, embodiments, examples and advantages thereof described herein may be compatible and/or may be combined together.
The first embodiment of the application discloses a coffee peach kernel, which comprises a deshelled walnut kernel, white granulated sugar, maltose syrup, first coffee powder, second coffee powder and honey.
The moisture content of the seasoned walnut kernels in the prior art is generally more than 2.5 percent and mostly between 2.8 percent and 3.0 percent after the seasoned walnut kernels are dried, the walnut kernels under the moisture content have the characteristics of fragrant and crisp, oil overflows little during drying, and the standard of peroxide value less than or equal to 0.05g/100g can be met in the quality guarantee period (refer to section 7 of the production and processing technical rules of deep-grain walnut kernels of T/YNFS 1.7-2021, namely amber walnut kernels and honey walnut kernels). In order to pursue a crisp taste, when the moisture content after drying is reduced to about 1.6% -1.8%, the oil overflow amount is obviously increased, the oxidation of the oil is caused, the peroxide value is correspondingly increased, and the shelf life is obviously shortened.
In this embodiment, the purpose of adding maltose syrup is to serve as a sweetener and an adhesive to adhere to coffee powder, and on the other hand, because the maltose syrup has low oil retention, the oil overflowed from the walnut kernel in the drying process is easily transferred from the surface of the walnut kernel to the maltose syrup and then is transferred outwards.
In the process of drying the walnut kernels, along with further reduction of moisture, grease overflows from cells and is transferred to the surfaces of the walnut kernels. The applicant found that the oxidation of the oil mainly causes nutrition to the quality of the walnut kernel itself, and the syrup, the seasoning powder and the like have a wrapping effect on the oil, and the influence is lower than that of the walnut kernel itself. Therefore, the application adopts the maltose syrup as a medium, and utilizes the characteristic of low oil retention property of the maltose syrup to ensure that the oil on the surface of the walnut kernel is quickly transferred from the surface of the walnut kernel, thereby reducing the oil quantity of the walnut kernel and further reducing the influence of oil oxidation on the quality of the walnut kernel. The transferred grease is coated by white granulated sugar, honey and the like through one part, and the other part is immediately mixed with the second coffee powder after overflowing, and the grease is coated by the powdery second coffee powder; the two components act together to reduce the contact amount of grease and oxygen, thereby achieving the purposes of delaying the oxidation of the grease and prolonging the shelf life.
It is understood that the first coffee powder and the second coffee powder are both conventional commercial coffee powder, and can be selected by those skilled in the art conveniently, and the application is a mixture of the arabica coffee powder and the brome coffee powder.
In a further embodiment, the syrup may further comprise a flavoring agent such as sea salt, which is rich in flavor.
In the above embodiments, the addition amount of each component is selected by the person skilled in the art according to the taste of the coffee peach kernel to be obtained, and the present application provides only the preferred embodiments. For example, it is preferable that: the adding proportion of the dehulled walnut kernels, the white granulated sugar, the maltose syrup, the first coffee powder, the second coffee powder and the honey is 100 (8-12): (8-12): (0.6-1.2): (1-3) weight ratio of (0.2-0.4).
The low oil retention of the maltose syrup makes it possible to transfer the oil on the surface of the walnut kernel into the syrup quickly, but it is easy to overflow from the maltose syrup, and the white granulated sugar and the coffee powder can form a wrapping effect on the oil, but cannot prevent the entry of external oxygen.
Thus, in a preferred embodiment, the first coffee grounds are protease-digested coffee grounds. In this embodiment, the protease-hydrolyzed coffee powder is obtained by subjecting conventional commercial coffee powder to protease hydrolysis and then drying.
The protein content of the conventional commercial coffee powder is generally in the range of 10% -30%, and the protein content is less than 30%; according to the preferred embodiment, protein in the coffee powder is hydrolyzed into amino acid or polypeptide through the action of protease, maillard reaction is carried out under the action of heat, protein-carbohydrate copolymer is formed with maltose syrup, white granulated sugar and honey, the copolymer has excellent emulsifying property and oxidation resistance, so that in the process that grease is transferred from the surface of walnut kernel through the maltose syrup, on one hand, the emulsifying property of the protein-carbohydrate copolymer forms a compact interfacial film, more tight and stable package is formed on the grease, on the other hand, the molecular weight of the copolymer is further increased than that of carbohydrate, the damage of the external environment can be effectively resisted, the entry of external oxygen is reduced, all grease is wrapped in the syrup, the contact of the grease in the syrup with the oxygen is blocked, and the enzymolysis protein has oxidation resistance, so that the obtained product can effectively prevent the grease from being oxidized while keeping crisp taste.
As the release of the coffee powder flavor generally requires a certain medium, for example, dissolution with purified water, milk dissolution, etc. are traditionally used. In the application, the water content of the walnut kernel is required to be controlled to be extremely low (1.6% -1.8%), so that only the dried coffee powder can be added, and the coffee flavor is released slowly when the coffee powder is eaten, so that consumers feel insufficient flavor.
In the embodiment, the coffee powder is mixed with the sugar after enzymolysis, so that on one hand, the flavor release speed of the coffee powder after enzymolysis is accelerated, and on the other hand, the flavor component generated by Maillard reaction of the coffee powder and the sugar under the action of heat also remarkably improves the special flavor, thereby enhancing the sensory flavor of the coffee as walnut kernels.
The second embodiment of the application discloses a preparation method of coffee peach kernels, which comprises the following steps:
mixing white granulated sugar, maltose syrup, first coffee powder and honey to form mixed syrup;
wrapping the dehulled walnut kernels with mixed syrup after first drying, and mixing the walnut kernels with second coffee powder after second drying. The temperature of the first drying is 70-90 ℃ until the moisture content of the dehulled walnut kernels is 0.8-1.2%; the second drying temperature is 140-160 ℃ until the moisture content of the dehulled walnut kernels is 1.6% -1.8%.
In this embodiment, the first drying stage is selected from low temperature drying at 70-90 ℃ to control the dissolution of grease. Those skilled in the art should appreciate that, due to the low temperature, the drying process is basically moisture loss, the fat is rarely dissolved, and the quality of the walnut kernels is not affected by the fission. After the syrup is wrapped, the syrup contains moisture, so that the walnut kernels have a water absorption process, at the moment, the drying temperature is required to be increased, and the moisture is required to be dried rapidly, so that the temperature in the second drying stage is required to be controlled to be 140-160 ℃, the walnut kernels are more in water absorption and longer in drying time below the temperature, the production period is easy to lengthen, and unnecessary waste is caused; above this temperature may lead to caramelization of the saccharides. However, this temperature tends to cause fat to overflow, and the overflowed fat has a great influence on the quality of the walnut itself, so that it is necessary to consider the rapid transfer of fat. According to the application, the fat is quickly transferred and wrapped by the mixed syrup, and the malt syrup in the mixed syrup has the characteristic of low oil retention, so that the grease on the surface of the walnut kernel can be quickly transferred into the syrup, and the package is formed by the white granulated sugar and the coffee powder, thereby reducing the content of the grease overflowed from the walnut kernel on one hand, reducing the contact quantity and the contact difficulty of the grease in the syrup and external oxygen on the other hand, and reducing the oxidization speed. The obtained coffee semen Persicae can delay oxidation speed of oil while keeping crisp, thereby prolonging shelf life.
In a further embodiment, the method of preparing the mixed syrup is: heating white sugar, maltose syrup, and Mel to boil, mixing with the first coffee powder, and continuously heating to predetermined sugar degree. The predetermined sugar level can be determined by one skilled in the art according to the desired sweetness selectivity of the resulting coffee cherry, for example, the sweetness of the conventional sweet coffee cherry can be set to 65% or more, while the sweetness of the espresso peach can be set to 70% or more, while the added amounts of the first coffee powder and the second coffee powder can be increased accordingly due to the increased sweetness of the espresso peach (for example, the first coffee powder can be preferably increased by 2% by weight of the peeled walnut kernel, and the second coffee powder can be preferably increased by 0.5% by weight of the peeled walnut kernel).
In this embodiment, the first coffee powder and the second coffee powder mainly serve the purpose of flavoring.
The third embodiment of the application discloses a preparation method of coffee peach kernel, wherein when the first coffee powder is protease enzymolysis coffee powder, the preparation method of the mixed syrup comprises the following steps: heating white sugar, maltose syrup and Mel to boiling to predetermined sugar degree, stopping heating, continuously stirring to a temperature below 80deg.C, and mixing with protease to hydrolyze coffee powder.
In this embodiment, the preparation method of the protease-hydrolyzed coffee powder can be routinely prepared by those skilled in the art according to the prior art, for example, enzymolysis with alkaline protease, acidic protease, neutral protease, and drying the coffee powder to a moisture content of 2% or less is required after the enzymolysis. The application preferably uses clear water to dissolve coffee powder, adds alkaline proteinase, and carries out enzymolysis for 60min at the pH value of 8 and 55 ℃ to obtain an enzymolysis product, uses sodium bicarbonate to adjust the pH value of the enzymolysis product to 7, and carries out freeze-drying to obtain the proteinase-hydrolyzed coffee powder, wherein the water content of the coffee powder is less than or equal to 2 percent.
It should be noted that the pH of the enzymatic hydrolysate after the enzymatic hydrolysis should be maintained within the range of 5.5-7, so that the enzymatic hydrolysis is preferably performed by neutral protease and a small amount of acidic protease, and if alkaline protease or a mixed protease containing alkaline protease is used for the enzymatic hydrolysis, the pH should be adjusted to 5.5-7 by an edible pH adjusting agent (e.g., sodium bicarbonate, etc.) after the enzymatic hydrolysis is completed.
In this embodiment, the pH of the syrup is generally in the range of 5.5-7, and no deliberate adjustment is required, but the specific pH values of the maltose syrup and the honey from different raw materials are different, so that the pH needs to be tested after mixing, and if the pH is lower or higher than the range of 5.5-7, fine adjustment is required by using a pH regulator.
In this embodiment, when the added first coffee powder is an enzymatic coffee powder, the preparation method of the mixed syrup needs to be adjusted correspondingly, specifically, after the white granulated sugar, the maltose syrup and the honey are heated and boiled to a predetermined sugar degree, the heating is stopped, the stirring is continued until the temperature is lower than 80 ℃, and then the protease is mixed to enzymatic coffee powder. The predetermined sugar degree is set conventionally, the purpose of cooling the syrup to below 80 ℃ and adding protease to carry out enzymolysis on the coffee powder is to control Maillard reaction of amino acid, polypeptide and sugar in the enzymolysis coffee powder to be mild Maillard reaction, and the temperature is kept below 80 ℃ until the walnut kernel is wrapped with sugar after mixing, so that the Maillard reaction is generally in a first stage (glycosylation reaction stage), because the initial product of the Maillard reaction has good emulsifying property, and the second stage and the third stage (middle and later products) cause cross-linking of protein, polypeptide and the like, and the protein-sugar copolymer thereof is cross-linked, so that the emulsifying property is destroyed, and the purpose of wrapping grease cannot be achieved. While the purpose of controlling the pH to 5.5-7 is to reduce the speed of the Maillard reaction and to control the Maillard reaction as much as possible in the first stage.
The applicant finds that, firstly, protease is used for carrying out enzymolysis on coffee powder to generate polypeptide or amino acid, so that the protein structure can be more flexible, more amphoteric molecules are generated, the amino acid residues with antioxidation effect are increased, and the protease is combined with oxygen molecules, so that the contact between oxygen and fat can be reduced; on the other hand, the protein-saccharide copolymer formed by the enzymolysis protein and the saccharide in the first stage of Maillard reaction can weaken the interfacial tension of an oil phase and a water phase, and a compact interfacial film is formed. In the drying process, the overflowed grease in the walnut kernels is quickly transferred into the syrup through the maltitol and is wrapped under the action of the interface film, the wrapping action is more compact and stable compared with the wrapping action of white granulated sugar and honey, and meanwhile, the molecular weight of the protein-carbohydrate copolymer is relatively larger, so that the damage of the external environment can be resisted, and the entry of external oxygen is reduced.
Therefore, the grease is hermetically wrapped in the syrup, and is not easy to contact with oxygen, so that the problem of oxidative rancidity of the grease does not occur, and the coffee peach kernel obtained by the method has crisp taste and can greatly ensure the product characteristics, and the quality is not influenced by oxidative rancidity caused by grease overflow.
Furthermore, because the Maillard reaction is mainly maintained in the first stage, the protein-sugar copolymer formed by the enzymolysis of the coffee protein and the sugar does not lose the flavor of the coffee protein, namely, the change of the color and the flavor of food is not caused, so that the flavor of the coffee is retained, and meanwhile, the flavor of the coffee can be quickly released by enzymolysis, so that the prepared product can instantly feel intense coffee flavor, and the sensory quality of the product is improved.
The present application will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present application more apparent. It should be understood that the detailed description and specific examples are intended for purposes of illustration only and are not intended to limit the scope of the application.
Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present application are those conventional in the art.
Example 1 preparation of coffee peach seed
Raw material selection: 400kg of dehulled walnut kernel, 40kg of white granulated sugar, 40kg of maltose syrup, 3.2kg of first coffee powder, 8kg of second coffee powder and 1.6kg of honey;
s1, adding clear water into a pot, heating a jacketed kettle, sequentially pouring white granulated sugar, maltose and honey, heating to boil, adding first coffee powder, continuously heating until the sugar degree is more than or equal to 65%, and stopping heating to obtain mixed syrup;
s2, firstly drying the dehulled walnut kernels at 80 ℃ until the moisture content is 1%, adding mixed syrup for mixing, then respectively putting the walnut kernels wrapped with the syrup into baking trays sterilized at high temperature, and secondly drying at 150 ℃ until the moisture content of the walnut kernels is 1.7%;
s3, mixing the dried walnut kernels with second coffee powder to obtain coffee peach kernels.
Example 2 preparation of coffee peach seed
Raw material selection: 100kg of dehulled walnut kernel, 8kg of white granulated sugar, 8kg of maltose syrup, 0.6kg of first coffee powder, 1kg of second coffee powder and 0.2kg of honey;
s1, adding clear water into a pot, heating a jacketed kettle, sequentially pouring white granulated sugar, maltose and honey, heating to boil, adding first coffee powder, continuously heating until the sugar degree is more than or equal to 68%, and stopping heating to obtain mixed syrup;
s2, firstly drying the dehulled walnut kernels at 70 ℃ until the moisture content is 0.8%, adding mixed syrup for mixing, then respectively putting the walnut kernels wrapped with the syrup into baking trays sterilized at high temperature, and secondly drying at 140 ℃ until the moisture content of the walnut kernels is 1.6%;
s3, mixing the dried walnut kernels with second coffee powder to obtain coffee peach kernels.
Example 3 preparation of coffee peach seed
Raw material selection: 200kg of dehulled walnut kernel, 24kg of white granulated sugar, 24kg of maltose syrup, 2.4kg of first coffee powder, 6kg of second coffee powder and 0.8kg of honey;
s1, adding clear water into a pot, heating a jacketed kettle, sequentially pouring white granulated sugar, maltose and honey, heating to boil, adding first coffee powder, continuously heating until the sugar degree is more than or equal to 70%, and stopping heating to obtain mixed syrup;
s2, firstly drying the dehulled walnut kernels at 70 ℃ until the moisture content is 1.2%, adding mixed syrup for mixing, then respectively putting the walnut kernels wrapped with the syrup into baking trays sterilized at high temperature, and secondly drying at 160 ℃ until the moisture content of the walnut kernels is 1.8%;
s3, mixing the dried walnut kernels with second coffee powder to obtain coffee peach kernels.
Example 4 preparation of coffee peach seed
Raw material selection: 400kg of dehulled walnut kernel, 40kg of white granulated sugar, 40kg of maltose syrup, 3.2kg of protease enzymolysis coffee powder, 8kg of second coffee powder and 1.6kg of honey;
s1, adding clear water into a pot, heating the pot with a sandwich layer, sequentially pouring white granulated sugar, malt syrup and honey, heating and boiling to 65 ℃, stopping heating, continuously stirring to 78 ℃, adding protease to carry out enzymolysis on coffee powder, and controlling the pH of the protease to be 5.5-7;
s2, firstly drying the dehulled walnut kernels at 80 ℃ until the moisture content is 1%, adding mixed syrup for mixing, then respectively putting the walnut kernels wrapped with the syrup into baking trays sterilized at high temperature, and secondly drying at 150 ℃ until the moisture content of the walnut kernels is 1.7%;
s3, mixing the dried walnut kernels with second coffee powder to obtain coffee peach kernels.
Example 5 preparation of coffee peach seed
Raw material selection: 100kg of dehulled walnut kernel, 8kg of white granulated sugar, 8kg of maltose syrup, 0.6kg of first coffee powder, 1kg of second coffee powder and 0.2kg of honey;
s1, adding clear water into a pot, heating the pot with the interlayer, sequentially pouring white granulated sugar, malt syrup and honey, heating and boiling to a sugar degree of more than or equal to 68 ℃, stopping heating, continuously stirring to a temperature of 72 ℃, adding protease to perform enzymolysis on coffee powder, and controlling the pH of the protease to be in a range of 5.5-7;
s2, firstly drying the dehulled walnut kernels at 70 ℃ until the moisture content is 0.8%, adding mixed syrup for mixing, then respectively putting the walnut kernels wrapped with the syrup into baking trays sterilized at high temperature, and secondly drying at 140 ℃ until the moisture content of the walnut kernels is 1.6%;
s3, mixing the dried walnut kernels with second coffee powder to obtain coffee peach kernels.
Example 6 preparation of coffee peach seed
Raw material selection: 200kg of dehulled walnut kernel, 24kg of white granulated sugar, 24kg of maltose syrup, 2.4kg of first coffee powder, 6kg of second coffee powder and 0.8kg of honey;
s1, adding clear water into a pot, heating the pot with the interlayer, sequentially pouring white granulated sugar, malt syrup and honey, heating and boiling to a sugar degree of more than or equal to 70 ℃, stopping heating, continuously stirring to a temperature of 65 ℃, adding protease to perform enzymolysis on coffee powder, and controlling the pH of the protease to be in a range of 5.5-7;
s2, firstly drying the dehulled walnut kernels at 70 ℃ until the moisture content is 1.2%, adding mixed syrup for mixing, then respectively putting the walnut kernels wrapped with the syrup into baking trays sterilized at high temperature, and secondly drying at 160 ℃ until the moisture content of the walnut kernels is 1.8%;
s3, mixing the dried walnut kernels with second coffee powder to obtain coffee peach kernels.
Comparative example 1 preparation of coffee peach seed
The preparation method was the same as in example 1, except that the maltose syrup was replaced with trehalose in comparative example 1.
Comparative example 2 preparation of coffee peach seed
The preparation process was the same as in example 1, except that the second drying temperature of comparative example 2 was 180 ℃.
Comparative example 3 preparation of coffee peach seed
The preparation was the same as in example 4, except that in comparative example 3 maltose syrup was replaced with trehalose.
Comparative example 4 preparation of coffee peach seed
The preparation method is the same as in example 4, except that the protease-hydrolyzed coffee powder in comparative example 4 is hydrolyzed with alkaline protease, and the pH after the enzymolysis is 8.5.
Comparative example 5 preparation of coffee peach seed
The preparation method is the same as in example 4, except that in comparative example 5, the protease-hydrolyzed coffee powder, white granulated sugar, maltose syrup and honey are directly mixed and heated, and the protease-hydrolyzed coffee powder is added without cooling.
Comparative example 6 preparation of coffee peach seed
The preparation method is the same as in example 4, except that the heated and boiled sugar solution is cooled to 90 ℃ in comparative example 6, and protease is added to carry out enzymolysis on the coffee powder.
Test example 1 peroxide value measurement
The peroxide value reflects the oxidation degree of grease, and the peroxide value of the coffee peach kernel is less than or equal to 0.05g/100g and the quality guarantee period is generally more than 6 months according to the standard of amber walnut kernel and honey walnut kernel in the 7 th part of the production and processing technical specification of deep-grain walnut of T/YNFS 1.7-2021.
In this test example, the peroxide values of the coffee peach kernels prepared in examples 1 to 6 and comparative examples 1 to 6 were measured and stored at room temperature (20 to 25 ℃) for 0 day, 3 months, 6 months, 9 months, and 12 months, and the degree of fat oxidation was observed
The testing method comprises the following steps: the peroxide value is determined according to GB 5009.227-2016 national food safety standard.
Test results: see table 1.
TABLE 1 peroxide value test results
。
Analysis of results: as can be seen from Table 1, the peroxide values of the coffee peach kernels prepared in examples 1-3 are less than or equal to 0.05g/100g within 6 months of the normal shelf life, and meet the product requirements; the examples 4-6 are added with the protease to carry out enzymolysis on the coffee powder, and the quality guarantee period of the coffee peach kernel of the preparation process of the mixed syrup is correspondingly improved, the peroxide value is still less than or equal to 0.05g/100g within 12 months, which shows that the emulsifying property and the oxidation resistance of the coffee peach kernel prepared by the protease to carry out enzymolysis on the coffee powder and sugar through the Maillard reaction controlled by temperature and pH are improved, and meanwhile, the macromolecular protein-sugar copolymer prevents the entry of external oxygen, so that the fat in the syrup is in a closed state and cannot remove the oxidation of oxygen, and the quality guarantee period is obviously improved.
Example 1 compared with comparative example 1 (maltose syrup is replaced by trehalose) and comparative example 2 (second drying temperature is 180 ℃), the peroxide value of comparative example 1 exceeds the standard range in 6 months, and the peroxide value of comparative example 2 exceeds the standard range in 3 months, which shows that only maltitol with lower oil retention is selected, fat in walnut kernels can be quickly transferred into syrup, and fat oxidation is delayed; meanwhile, the second drying temperature needs to be controlled within the range of 140-160 ℃, which is based on comprehensive consideration of moisture absorption and diffusion of walnut kernels after wrapping syrup and oil overflow amount, and above the temperature range, the oil overflow speed and amount in the walnut kernels are too high, the outward transferring speed of the oil is correspondingly increased, the wrapping degree of the syrup on the oil is not high, and the oxidation speed of the oil is increased.
In example 4, compared with comparative example 3, the maltose syrup was replaced with trehalose under the precondition of adding the protease-hydrolyzed coffee powder, and the peroxide value was in the standard range when stored for 6 months, but the peroxide value was out of the standard range at 9 months, because on one hand, the addition of the protease-hydrolyzed coffee powder enhanced the emulsifying property of the syrup, the inclusion of overflowed fat was enhanced, and at the same time, the external oxygen was prevented from entering, the oxidation time of the fat was delayed (compared with example 1), but because the oil retention property of trehalose was relatively high, the transfer rate of the fat in the walnut kernel to the syrup after the overflow of the fat was limited, the fat accumulated in the walnut kernel was deteriorated, and the peroxide value was increased, thereby reducing the shelf life.
Example 4 compared with comparative examples 4-6, it is shown that the pH and mixing temperature can affect the Maillard reaction degree, in general, the higher the pH, the higher the temperature, the faster the Maillard reaction and the deeper the reaction degree, therefore, only if the temperature is controlled in the range of 5.5-7, the temperature is lower than 80 ℃, the Maillard reaction can be controlled in the first stage mostly, and the product can have beneficial emulsifying property, thereby playing the roles of wrapping grease and preventing oxygen from entering the syrup.
Test example 2 sensory test
Coffee flavor sensory evaluation was performed on the coffee peach kernels prepared in examples 1 to 6 and comparative examples 1 to 6, and 15 food field practitioners were searched for to perform coffee flavor release sensory evaluation, and the flavor intensity felt during chewing was used as an evaluation index to score, and the average value was obtained after the scoring. The scoring criteria are shown in Table 2, and the evaluation results are shown in Table 3.
TABLE 2 sensory evaluation criteria
。
Table 3 the results of the evaluation.
。
As can be seen from Table 3, the coffee flavor release rates of examples 1-3 and comparative examples 1-2 were both relatively slow due to the lack of medium by which the coffee grounds were mixed with the nuts as a solid powder; the coffee flavor release rates of examples 4-6 and comparative examples 3-6 were each improved, because the release of polypeptides and amino acids was faster during chewing after proteolytic cleavage of the coffee powder. However, as can be seen from the evaluation results of example 4 and comparative examples 4 to 6, it is necessary to control the Maillard reaction as much as possible in the first stage because the Maillard reaction product does not cause the change in color and flavor of the food in this stage, and if the Maillard reaction is mostly conducted in the second stage and the third stage (comparative example 5), the reaction product changes the characteristics of the coffee itself and the emulsification characteristics of the product are lowered, resulting in a significant decrease in the coffee flavor release rate.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present application, and not for limiting the same; although the application has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the application.
Claims (10)
1. A coffee cherry seed, comprising: the green tea comprises the following components of de-coated walnut kernels, white granulated sugar, maltose syrup, first coffee powder, second coffee powder and honey.
2. The coffee peach kernel according to claim 1, wherein the addition ratio of the dehulled walnut kernel, white granulated sugar, maltose syrup, first coffee powder, second coffee powder and honey is 100 (8-12): (8-12): (0.6-1.2): (1-3) weight ratio of (0.2-0.4).
3. The coffee peach kernel of claim 1, wherein the first coffee grounds are protease-digested coffee grounds.
4. A method of preparing a coffee peach kernel according to any one of claims 1-3, comprising:
mixing white granulated sugar, maltose syrup, first coffee powder and honey to form mixed syrup;
wrapping the dehulled walnut kernels with mixed syrup after first drying, and mixing the walnut kernels with second coffee powder after second drying.
5. The method according to claim 4, wherein the first drying temperature is 70-90 ℃ until the moisture content of the dehulled walnut kernels is 0.8% -1.2%; the second drying temperature is 140-160 ℃ until the moisture content of the dehulled walnut kernels is 1.6% -1.8%.
6. The method of preparing the mixed syrup according to claim 4 or 5, wherein the method of preparing the mixed syrup comprises: heating white sugar, maltose syrup, and Mel to boil, mixing with the first coffee powder, and continuously heating to predetermined sugar degree.
7. The method of preparing the mixed syrup according to claim 4 or 5, wherein when the first coffee grounds are protease-hydrolyzed coffee grounds, the method of preparing the mixed syrup comprises: heating white sugar, maltose syrup and Mel to boiling to predetermined sugar degree, stopping heating, continuously stirring to a temperature below 80deg.C, and mixing with protease to hydrolyze coffee powder.
8. The method according to claim 7, wherein the pH of the mixed syrup is controlled to 5.5-7.
9. A coffee peach kernel prepared according to the method of any one of claims 4-6.
10. A coffee peach kernel prepared according to the preparation method of claim 7 or 8.
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