CN105595287A - Sugar-free nut meat product and processing method thereof - Google Patents
Sugar-free nut meat product and processing method thereof Download PDFInfo
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- CN105595287A CN105595287A CN201610055326.3A CN201610055326A CN105595287A CN 105595287 A CN105595287 A CN 105595287A CN 201610055326 A CN201610055326 A CN 201610055326A CN 105595287 A CN105595287 A CN 105595287A
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- 235000013622 meat product Nutrition 0.000 title abstract 4
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-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
- 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
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a sugar-free nut meat product and a processing method thereof. The sugar-free nut meat product is prepared from, by weight, 100-200 parts of nut meat, 8-25 parts of isomaltitol, 3-7 parts of erythritol and 0.5-2 parts of edible salt. The sugar-free nut meat product prepared through the method retains the nutritional value of the original nut meat, has the advantages of being high in quality stability, not prone to browning, crisp in mouthfeel, glossy in appearance, has the probiotic effect of adjusting the intestinal microenvironment and extremely has the market potential.
Description
Technical field
The present invention relates to food processing field, specifically relate to a kind of without adding sugared nut product and processing method thereof.
Background technology
Nut is the general name of the fruit of remaining silent of plant, general shell is hard, include one or more kernels, be the elite part of plant, contain the nutriments such as abundant phytoprotein, polyunsaturated fatty acid, mineral matter and trace element, be extremely of value to health. Instant nut food, is one of the leisure food of tool health of 21 century, and U.S. FDA in 2007 is announced to classify instant nut food as B level healthy food, and in daily diet structure table is listed nut and seed based food again by nutrition authoritative institution of China. Instant nut food has been regarded as preferably supplementing of nutrient outside the daily health diet of human body.
The common edible way of nut has: band shell nut after pretreatment, seasoning (or not seasoning) dry/fry carry out after slaking edible, or edible after the technique slakings such as getting benevolence seasoning (not seasoning) parch/fried of shelling. Current nut product sugar content is on the market generally higher, because mostly adding the glucide of the glycemic index high (high GI) such as sucrose/white granulated sugar/malt syrup in its production process, this product finally has very high glycemic index, thereby causes manyly cannot enjoying this natural health food special populations such as diabetes, three high crowds, obesity.
Number of patent application is the manufacture craft that 2013100842378 " a kind of xylitol hickory kernels and preparation method thereof " have been announced a kind of xylitol nut product, its shortcoming is that the xylitol component in product causes the easy moisture absorption of finished product, and excessive edible xylitol easily causes diarrhoea in addition. In addition the fusing point of xylitol lower than 100 DEG C, easily there is caramelization when high temperature. And the need of production of nut product is through the 120-150 DEG C of high-temperature baking Titian of 30-60min, after this operational characteristic causes adding the product high-temperature baking of xylitol, color and luster is burned black, obscure.
Isomalt, claims again Palatinitol, claims isomalt abroad. The 50-60% that isomalt is odorlessness white, crystalloid sugar alcohol, non-hygroscopic, sweet taste is pure, sugariness is sucrose, having the effect, low heater, calorific value of covering bitter taste is only 50% of sucrose, about 8.4KJ/g, Heat stability is good, acid, alkali are stablized, various microorganisms are difficult to utilize, and are unlikely carious tooth.
Antierythrite is a kind of quaternary sugar alcohol, and sweet taste is pure, sugariness is sucrose 70%, and natural product are extensively present in marine alga, muskmelon, mushroom and grape. That antierythrite has is natural, agent of low hygroscopicity, zero calory, anti-caries, do not cause blood sugar and rise high, its human tolerance be xylitol 2-3 doubly.
Isomalt, antierythrite are emerging functional Sugar Alcohol in the world in recent years, have the features such as agent of low hygroscopicity, high stability, height endurability, low in calories, pure taste, and security is high. U.S. FDA gives isomalt GRAS (generally recognized as safe) status, and isomalt is included into new resource food catalogue " Ministry of Public Health is about the bulletin (Ministry of Public Health's bulletin 2008 No. 20) of the new resource foods such as approval galactooligosaccharide " by China in 2008. Isomalt is the MF of Bifidobacterium in addition, can promote Bifidobacterium growth and breeding, maintain intestinal microenvironment, be conducive to health.
Antierythrite, owing to having higher dissolving and heat absorbing characteristic, is 3 times of glucose dissolving and heat absorbing, and entrance has obvious ice-cold mouthfeel, and part population may be felt this and be felt not too comfortable. And isomalt has tissue filling, increases crisp, to improve glossy degree effect in food, but use amount there will be product adhesion, product surface to cross the problems such as bright after excessive. Be mainly used in cake, pan work at European & American Market at present, be showed no isomalt and antierythrite both at home and abroad and be applied in nut parched food.
Summary of the invention
For defect of the prior art, the object of this invention is to provide a kind of agent of low hygroscopicity, high stability without adding sugared nut product and processing method thereof, the product of preparation is except retaining the nutritive value of original nut, also there is the good characteristics such as quality stability is high, not brown stain, mouthfeel is crisp, outward appearance is glossy, the prebiotic effect also with regulating intestinal canal microenvironment simultaneously, has market potential.
The object of the invention is to be achieved through the following technical solutions:
The invention provides a kind of nothing and add sugared nut product, meter, comprises following component: nut 100-200 part, isomalt 8-25 part, antierythrite 3-7 part, edible salt 0.5-2 part by weight.
Preferably, described nut comprises little walnut kernel, walnut kernel, green kernel, hazelnut kernel, shelled peanut, polly seed nucleole, SEMEN PINI KORAIENSIS, cashew nut kernel, almond.
Preferably, meter, comprises following component: 100 parts, small nut peach kernel, 12 parts of isomalts, 4 parts of antierythrites, 0.8 part of edible salt by weight.
The processing method that the present invention also provides a kind of nothing to add sugared nut product, described processing method comprises step, the step of frying and the step of baking of batching.
Preferably, the step of described batching specifically comprises: take each component, and the isomalt taking, antierythrite and edible salt are mixed, form mix.
Preferably, the step of described frying specifically comprises: each raw material components is added in frying pan, is the 35-55 minute that uninterruptedly stir-fries under 0.3-0.5MPa at steam pressure, then takes out and leaves standstill.
Preferably, in the step of described baking, baking temperature is 100-150 DEG C, and the time is 40-180 minute.
Preferably, before the described step preparing burden, also comprise the pretreatment of nut, be specially: by nut boiling, then pull out by 5-15 DEG C of cold water flush, drain for subsequent use.
More preferably, the step of described boiling is specially: be micro-boiling 40-55 minute that boils under 0.3-0.5Mpa at steam pressure.
In the present invention, remove by picking/machine choosing damage by worms, go mouldy, the defective raw material such as impurity, the processing that need to remove astringent taste such as puckery mouthful of nut raw material of part (as little walnut kernel, walnut kernel, green kernel), the step that removes astringent taste is as follows: in stainless steel jacketed pan, put into proper amount of clear water, after boiling, pour nut raw material into, under certain steam pressure, keep micro-boiling of boiling, pull the cold water shower of raw material uniform temperature out, then drain for subsequent use.
In nut pre-treatment step of the present invention, after raw material boiling, adopt immediately 5-15 DEG C of cold water flush, its role is to by the institutional framework of cold and hot temperature difference control raw material, be beneficial to the infiltration of the raw material such as sugar alcohol in follow-up frying process, make final products obtain desirable mouthfeel.
The present invention adopts the combination of isomalt and antierythrite to prepare without adding sugared nut, can obtain applicable diabetes, obesity and other avoid the low glycemic index food that sugared crowd eats, and has market value. In the present invention, the addition of isomalt and antierythrite is specific. If isomalt content is too much, antierythrite content is very few, can cause product surface to occur that glassy state coating, product appearance are excessively bright; Isomalt content is very few, and antierythrite content is too much, can cause final product inlet to occur the refrigerant sense that part population is unhappy.
Compared with prior art, the present invention has following beneficial effect:
1, the present invention is based on the physical attribute that is obviously better than xylitol that isomalt and antierythrite have, effectively overcome the insoluble moisture absorption of current xylitol products, can cause deficiency and the defects such as diarrhoea.
What 2, prepared by the present invention avoids the edible of sugared crowd without adding the very applicable diabetes of sugared nut product, three high crowds, obesity etc., allow happy free of a burden, product has the effect that promotes Bifidobacterium propagation, regulating intestinal canal microenvironment simultaneously, has very much market value.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail. Following examples will contribute to those skilled in the art further to understand the present invention, but not limit in any form the present invention. It should be pointed out that to those skilled in the art, without departing from the inventive concept of the premise, can also make some distortion and improvement. These all belong to protection scope of the present invention.
Embodiment 1 is without the preparation of adding sugared little walnut kernel
Described in the present embodiment, nothing is added the formula of sugared little walnut kernel, by weight: 100 parts, small nut peach kernel, 12 parts of isomalts, 4 parts of antierythrites, 0.8 part of edible salt.
In the present embodiment, without the preparation method of adding sugared little walnut kernel, comprise the following steps:
Step S1, small nut peach kernel raw material is poured in steam-jacked kettle after removing the defective raw materials such as blackhead, flat benevolence, impurity through picking, keeps micro-boiling 40min that boils under 0.4Mpa steam pressure, then with 10 DEG C of cold water showers, drain for subsequent use;
Step S2, raw material and the proportioning of adding sugared little walnut kernel according to above-mentioned nothing, take batching;
Step S3, pours above-mentioned batching in stainless steel jacketed pan into, adds the small nut peach kernel material that proper amount of clear water and pretreatment are good, constantly stir-fries 55 minutes, until material is absorbed completely by little walnut kernel under 0.4Mpa steam pressure;
Step S4, pours small nut peach kernel material good above-mentioned frying into dryer, 150 DEG C, baking 40 minutes;
Step S5, by above-mentioned baked little walnut kernel, pour out nature cooling, select, obtain described without adding sugared little walnut kernel.
Embodiment 2 is without the preparation of adding green kernel of sugar
Described in the present embodiment without the formula that adds green kernel of sugar, by weight: 100 parts, green kernel, 10 parts of isomalts, 4 parts of antierythrites, 0.8 part of edible salt.
In the present embodiment, without the preparation method of adding green kernel of sugar, comprise the following steps:
Step S1, pours in steam-jacked kettle after green nerkel raw material removes the defective raw materials such as blackhead, flat benevolence, impurity through picking, keeps micro-boiling 50min that boils under 0.5Mpa steam pressure, then with 15 DEG C of cold water showers, drain for subsequent use;
Step S2, raw material and the proportioning of adding green kernel of sugar according to above-mentioned nothing, take batching;
Step S3, pours above-mentioned batching in stainless steel jacketed pan into, adds the small nut peach kernel material that proper amount of clear water and pretreatment are good, constantly stir-fries 35 minutes, until material is absorbed completely by green kernel under 0.5Mpa steam pressure;
Step S4, pours green good above-mentioned frying kernel material into dryer, 130 DEG C, baking 40 minutes;
Step S5, by above-mentioned green baked kernel, pour out nature cooling, select, obtain described without adding green kernel of sugar.
Embodiment 3 is without the preparation of adding sugared cashew nut kernel
Described in the present embodiment without the formula that adds sugared cashew nut kernel, by weight: 100 parts, cashew nut, 11 parts of isomalts, 4 parts of antierythrites, 0.8 part of edible salt.
In the present embodiment, without the preparation method of adding sugared cashew nut kernel, comprise the following steps:
Step S1, cashew nut kernel raw material removes the defective raw materials such as blackhead, flat benevolence, impurity through picking, and clear water rinses, drains for subsequent use;
Step S2, raw material and the proportioning of adding sugared cashew nut kernel according to above-mentioned nothing, take batching;
Step S3, pours above-mentioned batching in stainless steel jacketed pan into, adds the cashew nut material that proper amount of clear water and pretreatment are good, constantly stir-fries 45 minutes, until material is absorbed completely by cashew kernel under 0.3Mpa steam pressure;
Step S4, pours cashew nut kernel material good above-mentioned frying into dryer, 120 DEG C, baking 40 minutes;
Step S5, by above-mentioned baked cashew nut kernel, pour out nature cooling, select, obtain described without adding sugared cashew nut kernel.
Embodiment 4 is without the preparation of adding sugared little walnut kernel
Described in the present embodiment, nothing is added the formula of sugared little walnut kernel, by weight: 200 parts, small nut peach kernel, 25 parts of isomalts, 7 parts of antierythrites, 2 parts of edible salts.
In the present embodiment, without adding, the preparation method of sugared little walnut kernel is identical with embodiment 1, and difference is only: in described step S1, under 0.3MPa steam pressure, keep micro-boiling 55min that boils, then with 5 DEG C of cold water showers, drain for subsequent use; In described step S4,100 DEG C, baking 180 minutes.
Embodiment 5 is without the preparation of adding sugared little walnut kernel
Described in the present embodiment, nothing is added the formula of sugared little walnut kernel, by weight: 110 parts, small nut peach kernel, 8 parts of isomalts, 3 parts of antierythrites, 0.5 part of edible salt.
In the present embodiment, identical with embodiment 1 without the preparation method of adding sugared little walnut kernel. Difference is only: in described step S4,110 DEG C, baking 100 minutes.
Comparative example 1 is without the preparation of adding sugared little walnut kernel
Described in this comparative example, nothing is added the formula of sugared little walnut kernel, by weight: 100 parts, small nut peach kernel, 5 parts of isomalts, 10 parts of antierythrites, 0.8 part of edible salt.
In this comparative example, identical with embodiment 1 without the preparation method of adding sugared little walnut kernel.
Comparative example 2 is without the preparation of adding sugared little walnut kernel
Described in this comparative example, nothing is added the formula of sugared little walnut kernel, by weight: 100 parts, small nut peach kernel, 28 parts of isomalts, 1 part of antierythrite, 0.8 part of edible salt.
In this comparative example, identical with embodiment 1 without the preparation method of adding sugared little walnut kernel.
Comparative example 3 is without the preparation of adding sugared little walnut kernel
Described in this comparative example, nothing is added the formula of sugared little walnut kernel, by weight: 100 parts, small nut peach kernel, 28 parts of xylitols, 1 part of antierythrite, 0.8 part of edible salt.
In this comparative example, identical with embodiment 1 without the preparation method of adding sugared little walnut kernel.
Compliance test result:
By embodiment 1-5 and prepared the carrying out sensory evaluation and store experiment without adding sugared nut of comparative example 1-3, result is as shown in table 2.
Effect assessment of the present invention is marked according to product color, taste, three organoleptic indicators of mouthfeel, and sensory evaluation scores standard is in table 1.
Table 1 organoleptic indicator and standards of grading
Table 2 prepare without the Analyses Methods for Sensory Evaluation Results adding after sugared nut stores
From the above results, product storage stability prepared by embodiment 1-5 is very high, and significant change does not all occur for room temperature storage 180 days products tastes, taste, outward appearances. Comparative example 1 and 2, after isomalt and antierythrite proportional imbalance, product there will be the problem such as color and luster, uncomfortable refrigerant mouthfeel. The product of comparative example 3 was stored after 180 days, due to the moisture absorption, and the obvious variation of its mouthfeel.
In sum, the present invention is based on the physical attribute that is obviously better than xylitol that isomalt and antierythrite have, effectively overcome the insoluble moisture absorption of current xylitol products, can cause deficiency and the defects such as diarrhoea. The nut product of preparation, except retaining the nutritive value of original nut, also has the good characteristics such as quality stability is high, not brown stain, mouthfeel is crisp, outward appearance is glossy, also has the prebiotic effect of regulating intestinal canal microenvironment simultaneously, has market potential.
The above-mentioned description to embodiment is can understand and use invention for ease of those skilled in the art. Person skilled in the art obviously can easily make various amendments to these embodiment, and General Principle described herein is applied in other embodiment and needn't passes through performing creative labour. Therefore, the invention is not restricted to above-described embodiment, those skilled in the art are according to announcement of the present invention, and not departing from improvement and the amendment that category of the present invention makes all should be within protection scope of the present invention.
Claims (10)
1. nothing is added a sugared nut product, it is characterized in that, meter, comprises following component: nut by weightBenevolence 100-200 part, isomalt 8-25 part, antierythrite 3-7 part, edible salt 0.5-2 part.
2. nothing according to claim 1 is added sugared nut product, it is characterized in that, described nut comprises small nutPeach kernel, walnut kernel, green kernel, hazelnut kernel, shelled peanut, polly seed nucleole, SEMEN PINI KORAIENSIS, cashew nut kernel, bar dawn wood RenheOne or more in almond.
3. nothing according to claim 1 is added sugared nut product, it is characterized in that, meter, comprises by weightFollowing component: 100 parts, small nut peach kernel, 12 parts of isomalts, 4 parts of antierythrites, 0.8 part of edible salt.
According to described in claim 1～3 any one without a processing method of adding sugared nut product, its feature existsIn, described processing method comprises step, the step of frying and the step of baking of batching.
5. nothing according to claim 4 is added the processing method of sugared nut product, it is characterized in that, described batchingStep specifically comprise: weigh each component, and the isomalt weighing, antierythrite and edible salt mixed,Form mix.
6. nothing according to claim 4 is added the processing method of sugared nut product, it is characterized in that, described fryingStep specifically comprise: each raw material components is added in frying pan, is uninterruptedly to stir-fry under 0.3-0.5MPa at steam pressure35～55 minutes, then take out and leave standstill.
7. nothing according to claim 4 is added the processing method of sugared nut product, it is characterized in that, described bakingStep in, baking temperature is 100-150 DEG C, the time is 40-180 minute.
8. nothing according to claim 4 is added the processing method of sugared nut product, it is characterized in that, described joiningBefore the step of material, also comprise the pretreated step of nut.
9. nothing according to claim 8 is added the processing method of sugared nut product, it is characterized in that, described to heavily fortified pointThe pretreated step of kernel is specially: by nut boiling, then pull out by 5-15 DEG C of cold water flush, drain for subsequent use.
10. nothing according to claim 9 is added the processing method of sugared nut product, it is characterized in that, described boilingStep be specially: be micro-boiling 40-55 minute that boils under 0.3-0.5Mpa at steam pressure.
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| CN110521851A (en) * | 2019-04-12 | 2019-12-03 | 江苏茂兴食品有限公司 | One kind being rich in anti-oxidation peptide nut kernel processing method |
| CN113768022A (en) * | 2021-08-31 | 2021-12-10 | 山东星光首创生物科技有限公司 | Low-GI (glycemic index) candied date and making method thereof |
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