CN1185945C - Cated almond and its preparing process - Google Patents
Cated almond and its preparing process Download PDFInfo
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- CN1185945C CN1185945C CNB021404569A CN02140456A CN1185945C CN 1185945 C CN1185945 C CN 1185945C CN B021404569 A CNB021404569 A CN B021404569A CN 02140456 A CN02140456 A CN 02140456A CN 1185945 C CN1185945 C CN 1185945C
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Abstract
The present invention relates to sugared almonds which are prepared by that almonds are peeled, debitterized, and then preheated to 40 to 60 DEG C, sugar which is 0.5 to 1.5 times the weight of the almonds is melted by heating, and added into the almonds in two times for sugaring, so the sugar is uniformly coated on the surface of the almonds, and thus, the sugared almonds are obtained. Essence and edible pigment can also be added into syrup to prepare the sugared almonds with various tastes. The sugared almonds prepared by the present invention have the characteristics of soft and delicate mouth feel and various tastes, so the present invention is recreation food with health care, and simultaneously exploits a new field of almond processing.
Description
Technical field
The present invention relates to a kind of almond food, more specifically, the present invention relates to a kind of almond food through the sugar-coat parcel.The invention still further relates to the preparation method of described almond.
Background technology
Almond (aprico kernel) is the kind benevolence of rose material apricot fruit, be rich in mineral elements such as vegetable protein, unrighted acid and calcium, iron, zinc, selenium, and contain abundant amygdalin, not only nutritious, also having good health-care effect, is a kind of plant protein source of dietotherapeutic.At present, the almond food that is commercially available mostly is almond bevertage or salty almond can.Almond content in the beverage is very low, and salty almond can only is suitable for preparing pickles, edible form dullness.Therefore, be badly in need of a kind of novel almond food of exploitation.
Summary of the invention
The purpose of this invention is to provide a kind of is raw material with the almond, and almond is wrapped up the leisure almond food of making through sugar-coat.
Purpose of the present invention also is present in the preparation method that this sugar-coat almond is provided.
Sugar-coat almond of the present invention is prepared by following method: with almond after decortication and debitterize processing, be preheated to 40～60 ℃, after the sugared heating and melting that is equivalent to 0.5～1.5 times of almond weight, join cover sugar in the almond at twice, make sugar-coat evenly be wrapped in the almond surface, obtain the sugar-coat almond.
The concrete preparation method of sugar-coat almond of the present invention is:
A) almond is joined in 2～8% weight NaOH aqueous solution, boil 4～8min after, pull out, through cold water cooling, mechanical agitation and cold rinse are simultaneously adopted in the diluted acid neutralization, make its decortication;
B) blanched apricot kernel is joined by in 4～10% weight salt, 0.4～1.2% weight citric acid, 0.1～1.0% weight percent sulfuric acid salt and the composite debitterize liquid of water, soaked 3～8 days, put into clear water again and soak debitterize after 3～9 days;
C) almond is put into coating pan and is preheated to 40～60 ℃ behind the debitterize;
D) will be equivalent to the sugared heating and melting of 0.6～1.2 times of almond weight, and get half liquid glucose and add in coating pan, and add thermal agitation and make water evaporates, carry out the cover sugar first time of almond;
E) liquid glucose with remainder joins in the coating pan, adds thermal agitation, makes transpiring moisture carry out the cover sugar second time, obtains the sugar-coat almond.
The present invention has also added the quality improver of 2～10% weight and an amount of flavor enhancement, to produce the sugar-coat almond of different taste in the liquid glucose that melts.The quality improver that adds is honey or maltose.In order to make product that good color and luster be arranged, in the liquid glucose that overlaps sugar for the second time, also be added with the food coloring of 0.01～0.1% weight.Add the color of pigment and the taste of product is complementary.
In the decortication operation, the use amount of the NaOH aqueous solution is 1.5～2.5 times of almond weight.Equally, in the debitterize operation, the consumption of debitterize liquid is 1.2～3 times of almond weight.
The sulfate that uses in the debitterize liquid is niter cake, sodium pyrosulfite or sodium sulphate.
When almond is pulled out and soaked with clear water, should replace clear water every day two to three times from debitterize liquid.
The sugar-coat almond product that the present invention produces had both kept the nutrition and the functional components of almond, and the almond leisure food of a species tool local flavor is provided again, had developed another application approach of almond.
The sugar-coat that the present invention produces almond nutritious abundant, mouthfeel is good, and meets the food hygienic standard requirement fully, is a kind of leisure pot foods of uniqueness.
The almond of the uniqueness that the present invention had decortication debitterizing method makes in the almond process almond loss few, the production efficiency height, and production cost is low.
The present invention can control the variations in temperature in the almond process better by sugared to the almond cover automatically in coating pan, promotes the anti-sand of water evaporates sugar-coat, has improved technological effect and product quality.
The specific embodiment
By specific embodiments of the invention given below, the present invention can be described further.
Embodiment 1:
To boil in the 15kg running water adding corrosion-resistant container, after the adding 0.9kgNaOH dissolving, put into the clean almond of 10kg impurity elimination, constantly stir, and behind the boiling 4min, pull out at once and lower the temperature, and add cold rinse by mechanical agitation almond is peeled with cold water.
0.72kg salt, 48g citric acid and 12g niter cake are dissolved in the clean cold water of 12kg, add above-mentioned blanched apricot kernel, soaks after 4 days, pull out and put into clear water and soaked again 6 days, change water twice every day, respectively once, the almond bitter taste is removed sooner or later.
Almond is put into coating pan and is heated, and makes almond be preheated to 50 ℃.
In sugar dissolving kettle, add a small amount of water purification earlier, add 8kg sucrose again, heating is stirred to fully melts, and add 0.5kg honey and the 18g menthol stirs, get the almond surface in half coating pan that slowly wafts, constantly rotate coating pan and stir under heating, make liquid glucose be rolled in the almond surface equably and make water evaporates.After adding the grass green food coloring of 50mL0.4% in half remaining liquid glucose, join almond surface in the coating pan once more, take the dish out of the pot after adding thermal agitation 30min.Cool off, pack, obtain the sugar-coat almond of peppermint taste.
Embodiment 2:
To boil in the 15kg running water adding corrosion-resistant container, after the adding 0.45kgNaOH dissolving, put into the clean almond of 10kg impurity elimination, constantly stir, and behind the boiling 6min, pull out at once and lower the temperature, add cold rinse, almond is peeled by mechanical agitation with cold water.
1.2kg salt, 90g citric acid and 15g sodium pyrosulfite are dissolved in the clean cold water of 15kg, add above-mentioned blanched apricot kernel, soaks after 4 days, pull out and put into clear water and soaked again 4 days, change water every day three times, early respectively once the almond bitter taste is removed evening at noon.
Almond is put into coating pan and is heated, and makes almond be preheated to 60 ℃.
In sugar dissolving kettle, add a small amount of water purification earlier, add 10kg sucrose again, heating is stirred to fully melts, and add the 0.8kg maltose and the 50g strawberry essence stirs, get slowly waft almond surface in the coating pan of half liquid glucose, constantly rotate coating pan and stir under heating, make liquid glucose be rolled in the almond surface equably and make water evaporates.After adding the carmine food coloring of 30mL4% in half remaining liquid glucose, join once more and carry out secondary cover sugar in the coating pan, take the dish out of the pot after adding thermal agitation 30min.Spray the molten strawberry essence liquid of 30mL0.25% immediately, put into cooling behind the drying box 20min, packing, obtain the sugar-coat almond of strawberry taste.
Embodiment 3:
Get the 10kg almond, press embodiment 1 method decortication debitterize after, put into coating pan and be preheated to 50 ℃.
In sugar dissolving kettle, add a small amount of water purification earlier, add 8kg sucrose, heating is stirred to fully melts, and adding 0.7kg maltose, 0.35kg cacao essence and 100g salt, after stirring, get half and slowly waft, rotate coating pan into to the almond surface, sugar is wrapped up in heating under constantly stirring, and makes the water evaporates altogether need about 30min.With adding the caramel food coloring of 50mL5% in the liquid glucose of remainder, join once more in the coating pan then, constantly stir, carry out the cover sugar second time, be sprinkled into the 500g cocoa power simultaneously equably, take the dish out of the pot behind the heating 20min, cool off, pack, make the sugar-coat almond of cocoa taste.
Embodiment 4:
Get the 10kg almond, press embodiment 2 methods decortications debitterize after, put into coating pan and be preheated to 40 ℃.
Add a small amount of water purification earlier in sugar dissolving kettle, add 10kg sucrose, heating is stirred to fully melts, and add 0.8kg maltose, 0.1kg salt, after stirring, get in half almond that slowly wafts, add thermal agitation 25min, make liquid glucose evenly wrap up in almond surface and make water evaporates.After adding the caramel food coloring of 60mL5% in the remaining liquid glucose, join in the coating pan, heating jacket sugar 10min, evenly be sprinkled into the spicy powder of 500g (chilli powder: zanthoxylum powder: salt: granulated sugar=3: 2: 2: 3) again, continue to take the dish out of the pot behind the heating 30min, cooling, packing are made spicy flavor sugar-coat almond.
Claims (8)
1, a kind of preparation method of sugar-coat almond is characterized in that being prepared by following steps:
A) almond is joined in 2～8% weight NaOH aqueous solution and boil 4-8min, pull the cold water cooling out, mechanical agitation and cold rinse decortication;
B) blanched apricot kernel joins by in 4～10% weight salt, 0.4～1.2% weight citric acid, 0.1～1.0% weight percent sulfuric acid salt and the composite debitterize liquid of water, soaks 3～8 days, puts into clear water again and soaks 3～9 days debitterizes;
C) almond is put into coating pan and is preheated to 40～60 ℃ behind the debitterize;
D) will be equivalent to the sugared heating and melting of 0.5～1.5 times of almond weight, and get half liquid glucose and add in coating pan, and add thermal agitation, transpiring moisture carries out the cover sugar first time of almond;
E) remaining liquid glucose is added in the coating pan, add thermal agitation, transpiring moisture carries out the cover sugar second time of almond.
2,, it is characterized in that in the liquid glucose that melts, also adding the quality improver and the flavor enhancement of 2～10% weight according to the preparation method of the described sugar-coat almond of claim 1.
3,, it is characterized in that said quality improver is honey or maltose according to the preparation method of the described sugar-coat almond of claim 2.
4,, it is characterized in that in the liquid glucose that overlaps sugar for the second time, also being added with the food coloring of 0.01～0.1% weight according to the preparation method of the described sugar-coat almond of claim 1.
5,, it is characterized in that said sulfate is one or more in niter cake, sodium pyrosulfite, the sodium sulphate according to the preparation method of the described sugar-coat almond of claim 1.
6,, it is characterized in that in the said decortication operation that water consumption is 1.5～2.5 times of almond weight according to the preparation method of the described sugar-coat almond of claim 1.
7,, it is characterized in that said debitterize liquid consumption is 1.2～3 times of almond weight according to the preparation method of the described sugar-coat almond of claim 1.
8,, it is characterized in that in the clear water of debitterize operation soaks, changing water every day two to three times according to the preparation method of the described sugar-coat almond of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021404569A CN1185945C (en) | 2002-07-12 | 2002-07-12 | Cated almond and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021404569A CN1185945C (en) | 2002-07-12 | 2002-07-12 | Cated almond and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1395857A CN1395857A (en) | 2003-02-12 |
| CN1185945C true CN1185945C (en) | 2005-01-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021404569A Expired - Fee Related CN1185945C (en) | 2002-07-12 | 2002-07-12 | Cated almond and its preparing process |
Country Status (1)
| Country | Link |
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| CN (1) | CN1185945C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150729A (en) * | 2010-06-04 | 2011-08-17 | 兰州理工大学 | Apricot chesses and preparation method thereof |
| CN103564133A (en) * | 2013-11-10 | 2014-02-12 | 周瑞保 | Preparing method of almond rose candy |
| CN103610140B (en) * | 2013-11-11 | 2016-05-04 | 李建军 | opening almond leisure food and preparation method thereof |
| CN104522837B (en) * | 2014-12-11 | 2018-01-05 | 山东秦老太食品有限公司 | The embedding anti-oxidation treatment method of nut in a kind of millet paste |
| CN106036611A (en) * | 2016-05-30 | 2016-10-26 | 宁夏天瑞产业集团现代农业有限公司 | Red jujube leisure food and making method thereof |
| CN105981764A (en) * | 2016-07-11 | 2016-10-05 | 望江县皖江食品有限公司 | Almond sesame cake and preparation method thereof |
-
2002
- 2002-07-12 CN CNB021404569A patent/CN1185945C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1395857A (en) | 2003-02-12 |
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