CN102771841B - Garlic flavor baked walnut and production method of garlic flavor baked walnut - Google Patents
Garlic flavor baked walnut and production method of garlic flavor baked walnut Download PDFInfo
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- CN102771841B CN102771841B CN2012102379920A CN201210237992A CN102771841B CN 102771841 B CN102771841 B CN 102771841B CN 2012102379920 A CN2012102379920 A CN 2012102379920A CN 201210237992 A CN201210237992 A CN 201210237992A CN 102771841 B CN102771841 B CN 102771841B
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Abstract
The invention relates to garlic flavor baked walnut, which is prepared from the following ingredients in parts by weight: 75 to 79 parts of baked walnut, 1.5 to 1.7 parts of white sugar powder, 0.7 to 0.9 parts of garlic powder, 1.3 to 1.5 parts of common salts, 0.27 to 0.29 parts of monosodium glutamate, 0.7 to 0.9 parts of dried yeast powder, 8.0 to 9.0 parts of crushed peanuts, 0.34 to 0.37 parts of spiced salt powder, 0.7 to 0.9 parts of cream, 1.3 to 1.5 parts of malt syrup, 0.5 to 0.7 parts of garlic powder essence and 0.17 to 0.19 parts of onion powder essence. The garlic flavor baked walnut provided by the invention belongs to the flavor type walnut products mainly obtained through being refined via the processes of shelling, baking, seasoning and the like. The product is mixed with other auxiliary materials for adding other flavors on the basis of the original walnut fragrance, so the walnut has the unique garlic flavor, in addition, the flavor is pluralistic through being compared with that in the prior art, the taste is richer, and the palatability is better, so the garlic flavor baked walnut is more suitable for the requirements of customers, and better economic benefits are realized.
Description
Technical field
The present invention relates to a kind ofly cure walnut and this cures the production method of walnut, belong to foodstuff.
Background technology
Walnut is woody oleiferous plants world-famous, and it has abundant nutrition and higher economic value, therefore is called as one of world's " four is big " dry fruit.Simultaneously the caloric value of walnut is 8000-8500 cards/kilogram, and fat content is about 63%, protein content about 15.4%, carbohydrate content is about 10%, and crude fiber content is about 5.8%, content of ashes about 1.5%, the trace element that needs of the multiple human body of content in addition is so there is very high nutritive value.In addition, walnut also have pleasantly enrich blood, function such as relieving cough and reducing sputum, moistening lung kidney tonifying, nourishes rough skin.But mainly be directly to eat walnut kernel at present, the bitter taste that not only has the walnut clothing to cause, and its fragrance matter better do not discharged, so its mouthfeel etc. is not fine.
Summary of the invention
The objective of the invention is for the diversification more of a kind of local flavor is provided, taste is abundanter, and the better garlic taste of palatability cures walnut and production method thereof.
The technical scheme that the present invention adopts to achieve these goals is: a kind of garlic taste cures walnut, it is characterized in that being made by the raw material of following parts by weight, walnut roasted 75-79 parts, 1.5-1.7 parts of powdered sugar, 0.7-0.9 part of garlic powder, 1.3-1.5 parts of salt, 0.27-0.29 part of monosodium glutamate, 0.7-0.9 part of dried yeast powder, 8.0-9.0 parts of peanut particles, 0.34-0.37 part in spiced salt powder, 0.7-0.9 part in cream, 1.3-1.5 parts of malt syrups, 0.5-0.7 part of fragrant garlic powdered flavor, 0.17-0.19 part of onion powdered flavor.
Fragrant and sweet flavor described in the present invention cures walnut, is wherein more preferably made by the raw material of following parts by weight, walnut roasted 77.29 parts, 1.6 parts of powdered sugar, 0.8 part of garlic powder, 1.34 parts of salt, 0.28 part of monosodium glutamate, 0.8 part of dried yeast powder, 8.52 parts of peanut particles, 0.36 part in spiced salt powder, 0.8 part in cream, 1.42 parts of malt syrups, 0.6 part of fragrant garlic powdered flavor, 0.18 part of onion powdered flavor.
The production method that the present invention also provides a kind of garlic taste to cure walnut is characterized in that may further comprise the steps:
1), walnut decortication: shelling walnut that will be to be peeled drops into little sodium hydroxide solution that boils, sodium hydroxide solution need flood walnut, more than the heating sodium hydroxide solution to 90 ℃, and keeps about 3 minutes, the centre should be stirred for several times, then walnut is pulled out decortication and is immersed in the clear water;
2), rinsing: rinsing mainly is residual NaOH solution on the flush away walnut, at first cleans with clear water, walnut is placed clear water to soak about 1 hour again, pulls out then to drain, and is standby;
3), drain: will distinguish the flavor of except lixiviating, the kernel of color and luster milky white is laid on the filter frame, and walnut is drained to the surface does not have the tangible globule, refrigerates standby then;
4), baking for the first time: the baking box that the above-mentioned walnut that drains is put between 125 ℃ and 135 ℃ toasted 3～3.5 hours, be between 45～60 minutes the time at stoving time, walnut in the baking plate stirs once at least, make the walnut baking evenly, the standard of judging the walnut baking degree occurs glossy with the walnut surface, the inside of walnut kernel presents lighter coke yellow, and give out the distinctive roasting fragrance of walnut, can conclude that walnut has toasted finishes, after baking finishes, place on the conveyer belt and cool off fast, standby;
5), spice for the first time: malt syrup, the cream that weighs up is preheated to about 70 ℃, make it to become runny liquid, then this sugar liquors is poured in the sugar coating machine, fully stir about 5 minutes with walnut, make and wrap up in even liquid glucose on the walnut kernel, again powdered sugar, garlic powder, salt, monosodium glutamate, dried yeast powder, peanut particle and the spiced salt powder of accurate weighing and mixing is sprinkled in the sugar coating machine and stirred again 5～10 minutes with the walnut kernel that wraps liquid glucose, each supplementary material is mixed thoroughly fully, pulled out standby then;
6), baking for the second time: the above-mentioned walnut of mixing honest material is tiled on the baking tray, places baking box, under 130 ℃ the temperature roasting about 10 minutes, make the fragrance of spice bake, and the moisture content that the walnut kernel surface is unnecessary dries, make the product mouthfeel crisp;
7), spice for the second time: the walnut that baking is for the second time come out of the stove takes advantage of heat to pour in the sugar coating machine, then accurate weighing and fragrant garlic powdered flavor and the onion powdered flavor mixed thoroughly are sprinkled in the sugar coating machine, the spice time is more than 5 minutes, spices is evenly sticked on the walnut kernel, and it is standby to take the dish out of the pot then;
8), with the said goods pack successively, beat the sign indicating number, the vanning, dispatch from the factory at last.
Wherein above-mentioned steps 1) described in decortication be by giant flushing walnut, remove Cortex walnut, the Cortex walnut of not rinsing well by artificial rejecting simultaneously, and sodium hydrate aqueous solution concentration wherein is 2%.
Above-mentioned steps 2) overweight as finding the alkali lye processing after the rinsing, cause the walnut color darker, then the citric acid of adding 0.2～0.5% carries out rinsing when soaking.
Walnut is mainly made with extra care the local flavor class that forms by technologies such as decortication, baking, seasonings walnut product is cured in seasoning of the present invention, this product has been allocated other on the basis of the roasting fragrance of original walnut increases the auxiliary material of local flavor, make unique garlic taste that has of walnut, and local flavor is than diversification more in the past, taste is abundanter, palatability is better, is fit to consumer demand so more, thereby has favorable economic benefit.
Description of drawings
Fig. 1 is technological process of production figure of the present invention.
The specific embodiment
Understand more easily and implement the present invention for the ease of everybody, make further instruction below in conjunction with 1 pair of technical scheme of the present invention of accompanying drawing.
Embodiment 1: each raw material adopts following parts by weight in the present embodiment:
Walnut roasted 75 parts, 1.5 parts of powdered sugar, 0.7 part of garlic powder, 1.3 parts of salt, 0.27 part of monosodium glutamate, 0.7 part of dried yeast powder, 8.0 parts of peanut particles, 0.34 part in spiced salt powder, 0.7 part in cream, 1.3 parts of malt syrups, 0.5 part of fragrant garlic powdered flavor, 0.17 part of onion powdered flavor.
Its production technology is as follows:
The auxiliary material preliminary treatment, the making of powdered sugar because the white sugar particle is thicker, is unfavorable for spice, should be earlier with food masher with the white sugar pulverize, and segment by 60 purpose screen clothes.The peanut of taking off scarlet is chosen in the making of peanut particle, screens out impurity in the shelled peanut with vibratory sieve, again by the method for hand picking, removes wherein the shelled peanut that goes mouldy, ruins.The shelled peanut of handling well is tiled on the baking tray, places baking box to carry out baking again, temperature is controlled to be 130 ℃, and the time is about 3～3.5 hours, is cooled to 25 ℃ after roasting good shelled peanut is taken out from baking box.Cooled shelled peanut is ground into the granular of sesame size with food masher, standby then.
Begin formally to carry out garlic taste subsequently and cure walnut production,
1, walnut decortication
Compound concentration is 2% caustic soda (NaOH) solution, heats to little boiling, and walnut to be peeled is dropped into, what of walnut addition are flooded walnut with alkali lye and are as the criterion, and continue to heat up, when treating that alkali liquid temperature reaches more than 90 ℃, pick up counting, it is about 3 minutes that alkali lye is handled the walnut time, and the centre should be stirred for several times, when handling fast the end, getting an amount of walnut from pot immerses in the clear water, gently rub wiping with have gentle hands, Cortex walnut is namely tear-away, proves the walnut processing of peeling that can take the dish out of the pot.
The walnut that takes the dish out of the pot is placed screen frame rapidly, wash walnut with giant, remove Cortex walnut, the Cortex walnut of not rinsing well by artificial rejecting simultaneously, and be immersed in the clear water.
2, rinsing
Rinsing mainly is alkali lye residual on the flush away walnut, and rinsing need be carried out 2～3 times, places clear water to soak again about 1 hour, pulls out then to drain, and is standby.As find that the alkali lye processing is overweight, and cause the walnut color darker, when soaking, can add 0.2～0.5% citric acid.
3, drain
Will be except the lixiviating flavor, the kernel of color and luster milky white is laid on the filter frame, and walnut is drained to the surface does not have the tangible globule, refrigerates standby then.
4, baking for the first time
After walnut drained, it is tiled on the baking tray, is difficult for blocked up.Oven temperature is risen to 130 ℃, the baking tray of completing walnut is put into baking box, open the air-blast device in the baking box simultaneously, make the temperature in the baking box even, toast under the time about 3～3.5 hours 130 ℃ of left and right sides, when stoving time enters 45～60 minutes, answer the walnut in the baking plate to stir once, spread blocked uply as the walnut on the baking tray, in bake process, should stir several times more, make the walnut baking evenly.Baking places on the conveyer belt and cools off fast after finishing, and is standby.
In that walnut baking is fast when finishing, the standard of judging the walnut baking degree occurs glossy with the walnut surface, and the inside of walnut kernel presents lighter coke yellow, and gives out the distinctive roasting fragrance of walnut, can conclude that walnut has toasted to finish.
In addition, consider easy to operately as need, it is fragrant to adopt automatic baking machine that walnut is fried, and temperature can transfer to 200～220 ℃, fry to the time be about 10 minutes, concrete temperature and time should arrange according to the performance of baking machine and the moisture of walnut.
5, spice for the first time
Open sugar coating machine, and open heater, the walnut kernel that weighs up is poured in the sugar coating machine, in advance syrup, the cream that weighs up is preheated to about 70 ℃, make it to become runny liquid, then this sugar liquors is poured in the sugar coating machine, fully stir about 5 minutes with walnut, make and wrap up in even liquid glucose on the walnut kernel.Again powdered sugar, garlic powder, salt, monosodium glutamate, dried yeast powder, peanut particle and the spiced salt powder etc. of accurate weighing and mixing are sprinkled into and stirred again 5～10 minutes with the walnut kernel that wraps liquid glucose in the sugar coating machine, each supplementary material is mixed thoroughly fully, and it is standby to take the dish out of the pot then.
6, baking for the second time
The main purpose of baking is to bake by the fragrance of high temperature with spice for the second time, and the moisture content oven dry that the walnut kernel surface is unnecessary, makes the product mouthfeel crisp.The walnut of mixing honest material is tiled on the baking tray, places baking box, can come out of the stove in roasting about 10 minutes under 130 ℃ the temperature.
7, spice for the second time
Spice mainly is to add some spices for the second time, and the local flavor of product is finally finalized the design.Open sugar coating machine, this time spice need not be driven heater, take advantage of heat to pour in the sugar coating machine walnut that baking is for the second time come out of the stove, then accurate weighing and fragrant garlic powdered flavor and the onion powdered flavor mixed thoroughly are sprinkled in the sugar coating machine, the spice time is more than 5 minutes, spices is evenly sticked on the walnut kernel, begin to take shape the walnut that cures of garlic taste, it is standby to take the dish out of the pot then.
8, packing
Adopt full-automatic particles packing machine to pack, packaging bag can be adopted composite membrane or aluminum foil material.Can adopt the inflated with nitrogen packing, the method can prolong the shelf-life of product, makes the quality of product have more reliability if needed.
9, play the sign indicating number vanning
Can directly beat sign indicating number after packaging, cross the processing of just can casing behind the metal detector.Embodiment 2: each raw material adopts following parts by weight in the present embodiment:
Walnut roasted 79 parts, 1.7 parts of powdered sugar, 0.9 part of garlic powder, 1.5 parts of salt, 0.29 part of monosodium glutamate, 0.9 part of dried yeast powder, 9.0 parts of peanut particles, 0.37 part in spiced salt powder, 0.9 part in cream, 1.5 parts of malt syrups, 0.7 part of fragrant garlic powdered flavor, 0.19 part of onion powdered flavor.
The production method of present embodiment is as embodiment 1.
Embodiment 3: each raw material adopts following parts by weight in the present embodiment: walnut roasted 77.29 parts, 1.6 parts of powdered sugar, 0.8 part of garlic powder, 1.34 parts of salt, 0.28 part of monosodium glutamate, 0.8 part of dried yeast powder, 8.52 parts of peanut particles, 0.36 part in spiced salt powder, 0.8 part in cream, 1.42 parts of malt syrups, 0.6 part of fragrant garlic powdered flavor, 0.18 part of onion powdered flavor.
The production technology of this embodiment is the same with embodiment 1.
In the various embodiments described above: walnut roasted is the high-quality walnut process shelling then that our company purchases at the Guangyuan City Chaotian District, and baking is handled and obtained.Towards the sky walnut according to towards unique geography and climate in area, sky and well-known throughout the country.Chaotian District is located in the middle part, Qin Bashan area that the cold and heat air convection current crosses, winter-spring season is windy so summer and autumn is rainy, because northeast and southwestern relative relief great disparity, so season, weather differed nearly 30 days, exactly because also such climatic characteristic, so the growth of suitable especially summer autumn crop wherein just has large local and special products walnut.Towards the sky walnut not only the quality uniqueness also have long history, according to historical records, when Zhuge Liang six goes out the Qishan, just become the supply of short-commons in wartime towards the sky walnut.In the period of the Tang Dynasty of Tian Bao, also be listed in into the palace tribute, enjoy fleeting fame.Mainly be grown in the area, gentle slope of hill-side, the foot of a mountain towards the sky walnut, unique natural ecological environment, bring up the unique quality towards the sky walnut: individual big, mean fruit weight 14.1 grams, average benevolence weighs 8.4 grams; Shell is thin, thick only 0.9 millimeter of shell; Fragrance U.S., meat is plump fine and smooth, delicious and crisp; Product are of fine quality, and beneficial element content is high, and protein content reaches 15.2%, and fat content 73.04% contains trace elements such as abundant calcium, iron, phosphorus, zinc simultaneously; Be the kernel percent height at last, easily get benevolence, the nut of kernel percent average out to 70%, 80% can round benevolence.
Secondly salt, monosodium glutamate, peanut and white sugar are from directly buying on the market; malt syrup (75%) becomes food Development Co., Ltd well available from Shanghai; cream is available from Shanghai Bright Cheese and Butter Co., Ltd.; dried yeast powder is available from Tangshan Tuopu Biotechnology Co., Ltd.; garlic powder is available from Jiangsu Xinghua City Rui Sheng Food Co., Ltd; spiced salt powder is available from Shanghai Homega Foodstuff Co., Ltd.; fragrant garlic powdered flavor SM212845 is available from Shanghai Warburg Peacock Flavors ﹠ Fragrances Co., Ltd, and onion powdered flavor HL-3141 is available from Dongguan City Hua Lin trade Co., Ltd.
The walnut that the present invention makes through the various embodiments described above has unique garlic taste, and local flavor is first, and taste is abundanter than diversification more in the past, and palatability is better, is fit to consumer demand so more, thereby has favorable economic benefit.
Claims (6)
1. production method that garlic taste cures walnut is characterized in that may further comprise the steps:
1), walnut decortication: shelling walnut that will be to be peeled drops into little sodium hydroxide solution that boils, sodium hydroxide solution need flood walnut, more than the heating sodium hydroxide solution to 90 ℃, and keeps 3 minutes, the centre should be stirred for several times, then walnut is pulled out decortication and is immersed in the clear water;
2), rinsing: rinsing mainly is residual NaOH solution on the flush away walnut, at first cleans with clear water, walnut is placed clear water to soak 1 hour again, pulls out then to drain, and is standby;
3), drain: will distinguish the flavor of except lixiviating, the walnut kernel of color and luster milky white is laid on the filter frame, and walnut is drained to the surface does not have the tangible globule, refrigerates standby then;
4), baking for the first time: the baking box that the above-mentioned walnut that drains is put between 125 ℃～135 ℃ toasted 3～3.5 hours, be between 45～60 minutes the time at stoving time, walnut in the baking plate stirs once at least, make the walnut baking evenly, the standard of judging the walnut baking degree occurs glossy with the walnut surface, the inside of walnut kernel presents lighter coke yellow, and give out the distinctive roasting fragrance of walnut, can conclude that walnut has toasted finishes, after baking finishes, place on the conveyer belt and cool off fast, standby;
5), take by weighing the raw material for standby of following weight distribution ratio:
Walnut roasted 75-79 parts, 1.5-1.7 parts of powdered sugar, 0.7-0.9 part of garlic powder, 1.3-1.5 parts of salt, 0.27-0.29 part of monosodium glutamate, 0.7-0.9 part of dried yeast powder, 8.0-9.0 parts of peanut particles, 0.34-0.37 part in spiced salt powder, 0.7-0.9 part in cream, 1.3-1.5 parts of malt syrups, 0.5-0.7 part of fragrant garlic powdered flavor, 0.17-0.19 part of onion powdered flavor;
6), spice for the first time: malt syrup, the cream that weighs up is preheated to 70 ℃, make it to become runny liquid, then this liquid glucose is poured in the sugar coating machine, fully stirred 5 minutes with walnut, make and wrap up in even liquid glucose on the walnut kernel, again powdered sugar, garlic powder, salt, monosodium glutamate, dried yeast powder, peanut particle and the spiced salt powder of accurate weighing and mixing is sprinkled in the sugar coating machine and stirred again 5～10 minutes with the walnut kernel that wraps liquid glucose, each supplementary material is mixed thoroughly fully, pull out standby then;
7), baking for the second time: the above-mentioned walnut of mixing honest material is tiled on the baking tray, places baking box, under 130 ℃ temperature roasting 10 minutes, make the fragrance of spice bake, and the moisture content that the walnut kernel surface is unnecessary dries, make the product mouthfeel crisp;
8), spice for the second time: the walnut that baking is for the second time come out of the stove takes advantage of heat to pour in the sugar coating machine, then accurate weighing and fragrant garlic powdered flavor and the onion powdered flavor mixed thoroughly are sprinkled in the sugar coating machine, the spice time is more than 5 minutes, spices is evenly sticked on the walnut kernel, and it is standby to take the dish out of the pot then;
9), with the said goods pack successively, beat the sign indicating number, the vanning, dispatch from the factory at last.
2. garlic taste according to claim 1 cures the production method of walnut, it is characterized in that the decortication described in the step 1) is by giant flushing walnut, removes Cortex walnut, simultaneously the Cortex walnut of not rinsing well by artificial rejecting.
3. garlic taste according to claim 1 cures the production method of walnut, it is characterized in that the concentration of sodium hydroxide solution in the described step 1) is 2%.
4. garlic taste according to claim 1 cures the production method of walnut, it is characterized in that step 2) after the rinsing as find that alkali lye handles overweightly, cause the walnut color darker, then when soaking, add 0.2～0.5% citric acid and carry out rinsing.
5. garlic taste according to claim 1 cures the production method of walnut, it is characterized in that: described raw material is made up of following components in weight portions:
Walnut roasted 77.29 parts, 1.6 parts of powdered sugar, 0.8 part of garlic powder, 1.34 parts of salt, 0.28 part of monosodium glutamate, 0.8 part of dried yeast powder, 8.52 parts of peanut particles, 0.36 part in spiced salt powder, 0.8 part in cream, 1.42 parts of malt syrups, 0.6 part of fragrant garlic powdered flavor, 0.18 part of onion powdered flavor.
6. prepared walnut of method according to claim 1.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5149562A (en) * | 1990-06-28 | 1992-09-22 | Nabisco, Inc. | Product and process of coating nuts with edible protein |
| CN101133874A (en) * | 2007-10-18 | 2008-03-05 | 刘铁 | Peanut food product and manufacturing method thereof |
| CN101301099A (en) * | 2008-06-27 | 2008-11-12 | 王晶平 | Method for processing crisp-fried barking walnut kernel |
| CN102423091A (en) * | 2011-10-18 | 2012-04-25 | 北京农学院 | Processing method for multi-flavor thin-skin walnut and walnut prepared by same |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5149562A (en) * | 1990-06-28 | 1992-09-22 | Nabisco, Inc. | Product and process of coating nuts with edible protein |
| CN101133874A (en) * | 2007-10-18 | 2008-03-05 | 刘铁 | Peanut food product and manufacturing method thereof |
| CN101301099A (en) * | 2008-06-27 | 2008-11-12 | 王晶平 | Method for processing crisp-fried barking walnut kernel |
| CN102423091A (en) * | 2011-10-18 | 2012-04-25 | 北京农学院 | Processing method for multi-flavor thin-skin walnut and walnut prepared by same |
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