CN106360583A - Rose jam sandwich hickory kernel and preparation method thereof - Google Patents

Abstract

The invention discloses rose jam sandwich hickory kernel and a preparation method thereof. The rose jam sandwich hickory kernel is prepared from the following raw materials of rose petal, brown sugar, dahurian rose fruit, grape seed powder, hickory fruit, birch juice, honey, modified starch, radix rehmanniae praeparate, caulis spatholobi, smallflower microtis herb, pomegranate seed, tea polyphenol, skim milk powder, a defined amount of rice vinegar, cymbopogon citrates, shaddock peel and a defined amount of linseed oil. According to the prepared rose jam sandwich hickory kernel, overheated steam is utilized to steam, kill out, remove astringency and sterilize at a high temperature; furthermore, natural plant fragrance of lemon and the shaddock peel are fused to remove peculiar smell and solve the problem of irritant like getting inflamed caused by eating the hickory kernel often; the shell of the hickory fruit can be tendered after the hickory fruit is soaked in vinegar liquid, and is easy to break for taking the kernel; the kernel is immersed in rose juice and the birch juice, so that the hardness of the kernel can be softened, the kernel can be cut into pieces conveniently, and the kernel is given rose fragrance; the raw materials of the rose flower, the grape seeds and the like are arranged between the cut kernel to be prepared into filling; the rose jam sandwich hickory kernel contains traditional Chinese medicine functional components of the radix rehmanniae praeparate, the caulis spatholobi and the like, and has the effects of nourishing yin, supplementing blood, maintaining beauty and keeping young.

Description

Sandwich green kernel of a kind of Flos Rosae Rugosae sause and preparation method thereof

Technical field

The present invention relates to food technology field, sandwich green kernel of more particularly, to a kind of Flos Rosae Rugosae sause and preparation method thereof.

Background technology

Green fruit is also known as pecan tree, long-lived shell Semen Caryae Cathayensis or pecan, the U.S. of original North American continent and ink Western brother is northern, and become international one of dry fruit seeds.Green fruit belongs to pure wild fruit, is the anima nurture in collection mountain region Form, the natural green food of no any public hazards pollution.Green shell is very crisp, especially good stripping, and kernel is loose, and meat is between big core Between Fructus Persicae and little Semen Juglandiss, nutritious, and Semen Juglandis can be eaten raw or stir-fry and eat, and also can make various dessert, be the woody of grain fruit Oil crop.Green fruit also known as " Solanum muricatum ", contain rich in protein, aminoacid, vitamin in green fruit kernel, have very high Nutritive value, measure according to science, green kernel of per kilogram be equivalent to the nutritive value of 5 kilograms of eggs or 9 kilograms of fresh milks, Every 100 Ke Bigen kernels can produce 670 kilocalories of heats, is a times of the produced heat of equivalent weight grain, can the kidney invigorating be good for Brain, invigorating the spleen and replenishing QI, profit skin, black beard and hair, and nourish brain and build up health, the effect of reduction blood fat.The U.S. mountain processing through parch Semen Juglandiss, palatable crisp, aftertaste is aromatic, is the top grade gift of tourism and leisure good merchantable brand and presenting friends.

At present, the existing application for a patent for invention with regard to green fruit, specific as follows:

(1) processing method that the patent application for cn104351862a for the application publication number discloses a kind of green kernel of desiccated coconut, be With green kernel, desiccated coconut, mirabalan powder, maltose syrup, white sugar, nourishing additive agent, Sal, Petiolus Trachycarpi oil etc. as raw material, through joining Material, the cleaning that removes astringent taste, hang sugared, the fried, step such as spice, cooling packing and make.

(2) patent application for cn104544332a for the application publication number discloses a kind of safety life of green kernel of milk fragrance Production. art, comprises the following steps: 1) impurity removing: removes the impurity such as mudstone, glass, plastics, chooses mould decayed fruit；2) metal detection Instrument: remove the metal impurities in green fruit；3) wrap up in clothing: add seasoning soln containing milk, carry out wrapping up in clothing process, wrap up in clothing temperature 80 DEG C, wrap up in the clothing time 5 minutes；4) numerical control is continuously toasted: carries out sequencing intensification, 115-120 DEG C of baking temperature, baking time 25- 30 minutes；5) infrared sterilization: by infrared sterilization, the time is the 2-3 second；6) color selector: by color selector, remove and go rotten Really；7) nitrogen gas packing: carry out nitrogen charging automatic packaging, control remaining oxygen below 3%.

Although in above-mentioned patent application mentioned preparation technology all can reasonably using green fruit prepare shelling green This kind of instant food of root kernel, but be all slough shell after kernel added food additive, sweeting agent and essence assigned Taste, simultaneously mainly with tasty baking or hang based on sugar and oil explodes in terms of processing technique, it is original natural flavour mountaineous not retain green fruit, And taste flavor single it is impossible to meet nutrition and lie fallow green fruit food products market demand.

Content of the invention

The object of the invention is exactly the defect in order to make up prior art, provide a kind of sandwich green kernel of Flos Rosae Rugosae sause and its Preparation method.

The present invention is achieved by the following technical solutions:

A kind of sandwich green kernel of Flos Rosae Rugosae sause, is made up of the raw material of following weight parts:

Roseleaf 25-30, brown sugar 10-12, rose hip 12-15, grape pip powder 6-8, green fruit 230-240, birch juice 20- 25th, Mel 10-12, modified starch 4-6, Radix Rehmanniae Preparata 2-3, Caulis Spatholobi 1-3, Herba Microtis taiwanianae 1-3, Semen Granati 2-4, tea polyphenols 1-2, de- Fat milk powder 6-8, appropriate rice vinegar, lemon grass (Cymbopogon citratus) 10-12, pomelo peel 10-12, appropriate Semen Lini oil.

The preparation method of the sandwich green kernel of described Flos Rosae Rugosae sause, comprises the following steps:

(1), lemon grass (Cymbopogon citratus), pomelo peel remove impurity are cleaned, cryogenic dewatering is dried, be crushed to 10-20 mesh, mix homogeneously, spray profit respectively The appropriate mixed solution containing 0.2-0.3 ‰ vitamin c, 2-3% Sal, spray profit uniformly, puts into microwave oven, at 80-90 DEG C Bake dry perfume, through superfine comminution at low temperature after cooling, add 1-2 days processed of 2-3 times of rice vinegar sealing leaching, stand-by；

(2), green fruit is screened, broken, the insect pest pit of removal, choose full grains, the big and pit of circle, roll to rinse and do Only, dehydration drains, mechanical openings, steams 15-20 minute under 200-220 DEG C of superheated steam, adds step (1) leaching system after cooling Vinegar liquid and appropriate distilled water flood opening pit, soak 1-2 hour processed, boil to micro-boiling under 1-2mpa, sift out pit, dehydration drip Dry, rubber chases after percussion pit split and not broken, heats up in 50-80 DEG C of downstairs and 4-6 hour is dried, and heat treatment sifts out granule Uniformly, no unqualified kernel, get Bi Gen kernel, stand-by；

(3), by Radix Rehmanniae Preparata, Caulis Spatholobi, Herba Microtis taiwanianae, Semen Granati co-grinding, add appropriate rice wine infiltration uniformly, put into steam curtain, 15-25 minute is steamed under superheated steam at 160-180 DEG C, quick freezing and cold preserving 1-2 hour at -12 DEG C ± 3 DEG C, fine grinding is crushed to 60-80 mesh, is mixed homogeneously with 8-10 times of distilled water, and heated and boiled boils 40-60 minute, then decocting liquid is used at 85-95 DEG C super Sound wave extracts 20-30 minute, centrifugal filtration after cooling, then through vacuum lyophilization, is lyophilized into powder, obtains lyophilized powder；

(4), rose hip remove impurity is cleaned, freezing crushing becomes granule, add Mel to stir, boil in a covered pot over a slow fire 1-2 processed at 40-50 DEG C little When, pulping is made in stirring, and filter pressing separates, and obtains fruit jam, and marc is dried and is milled into powder, stand-by；

(5), marc powder is mixed homogeneously with grape pip powder, put into microwave oven, toast out perfume (or spice), superfine powder at 120-130 DEG C Broken, plus 10-15 times of distilled water stir, and uses ultrasonic extraction 20-30 minute, cooled and filtered, filtrate is low at 80-85 DEG C Temperature is concentrated in vacuo to thick shape, obtains Semen Vitis viniferae concentrated solution；

(6), roseleaf is rinsed well, water proof steams 10-15 minute, add brown sugar to rub and mix uniformly, smash and be pressed into gruel, add Portugal Grape seed concentrated solution stirs, and stands 1-2 hour, solid-liquid separation, obtain rose-juice, solid at 40-60 DEG C of 1-2mpa pressure Thing is stirred with fruit jam, obtains Flos Rosae Rugosae sause stuffing material；

(7), by lyophilized powder, defatted milk powder, tea polyphenols mix homogeneously, add 2-3 times of 90-95 DEG C of pure water stirring to melt, add Modified starch stirs, and slow fire boils thick glue shape, adds Flos Rosae Rugosae sause to make uniformly, through high pressure homogenize, dense at 40-50 DEG C It is reduced to thick emulsus, obtain Flos Rosae Rugosae slurry stuffing material；

(8), rose-juice is mixed with birch juice, add the citric acid of mixed serum 0.2-0.4 ‰ to stir, be heated to 90-95 DEG C of insulation sterilization 3-5 minute, is cooled to room temperature and uniformly sprays green kernel of profit, stand 30-40 minute, put into baking box, At 40-50 DEG C, low temperature is baked epidermis receipts and is done, then will be cut into strip lamellar in the middle of kernel using microtome, then two panels kernel piece For interlayer, uniformly clamp-on Flos Rosae Rugosae sause stuffing material, somewhat firmly extrude, so that two pieces of kernel sections and Flos Rosae Rugosae sause stuffing material is cohered one Rise, then even application coats Semen Lini oil, puts into baking box and toasts ripe perfume (or spice) at 120-130 DEG C, obtains final product.

The invention has the advantage that

The sandwich green kernel of Flos Rosae Rugosae sause that the present invention is obtained, green fruit is processed, and being steamed using superheated steam is completed removes astringent taste together When high temperature sterilization, and do not affect kernel mouthfeel, lemon grass (Cymbopogon citratus), pomelo peel processed and mix liquid processed with rice vinegar, leaching opening pit processed, melt Close Fructus Citri Limoniae, Pericarpium Citri grandiss natural plant fragrance, dispelling odor, elimination nutses nature and flavor partial temperature heat can be alleviated simultaneously and belong to high heat energy food The sharp sex chromosome mosaicism such as get angry caused by product often to eat, adjust organism metabolism balance, vinegar liquid leaching system can also brittle shell, be more easy to out shell and take Core；Kernel is infiltrated with birch juice using rose-juice, softens kernel hardness, facilitate cutting in flakes, give Rose Essentielle；To cut Be aided with the raw materials such as Flos Rosae Rugosae, Semen Vitis viniferae in the middle of kernel and make stuffing material, be obtained sandwich kernel, abundant taste flavor simultaneously, product kind Class is more unusual；In addition sandwich stuffing material contains the Chinese medicine functional component such as Radix Rehmanniae Preparata, Semen Granati, has nourishing YIN and supplementing blood, beauty treatment Effect of skin care, is suitable for various crowds and is eaten for a long time, and is that consumer provides that a kind of rich in taste, local flavor are full, health care complete The leisure kernel food of new concept.

Specific embodiment

A kind of sandwich green kernel of Flos Rosae Rugosae sause, is made up of the raw material of following weight (jin):

Roseleaf 30, brown sugar 12, rose hip 15, grape pip powder 8, green fruit 240, birch juice 25, Mel 12, modified starch 6, Radix Rehmanniae Preparata 3, Caulis Spatholobi 3, Herba Microtis taiwanianae 3, Semen Granati 4, tea polyphenols 2, defatted milk powder 8, appropriate rice vinegar, lemon grass (Cymbopogon citratus) 12, pomelo peel 12, Appropriate Semen Lini oil.

The preparation method of the sandwich green kernel of described Flos Rosae Rugosae sause, comprises the following steps:

(1), lemon grass (Cymbopogon citratus), pomelo peel remove impurity are cleaned, cryogenic dewatering is dried, be crushed to 10 mesh, mix homogeneously respectively, spray profit is appropriate Mixed solution containing 0.3 ‰ vitamin cs, 3% Sal, spray profit uniformly, puts into microwave oven, bakes dry perfume at 80-90 DEG C, Through superfine comminution at low temperature after cooling, add 3 times of rice vinegar sealing leaching systems 2 days, stand-by；

(2), green fruit is screened, broken, the insect pest pit of removal, choose full grains, the big and pit of circle, roll to rinse and do Only, dehydration drains, mechanical openings, steams 20 minutes under 220 DEG C of superheated steams, after cooling add step (1) soak vinegar liquid processed and Appropriate distilled water floods opening pit, leaching system 2 hours, boils to micro-boiling, sifts out pit, dehydration drains, rubber chases after and strikes under 2mpa Hit pit split and not broken, heat up in 50-80 DEG C of downstairs and be dried 6 hours, heat treatment, sift out granule uniformly, no unqualified fruit Core, get Bi Gen kernel, stand-by；

(3), by Radix Rehmanniae Preparata, Caulis Spatholobi, Herba Microtis taiwanianae, Semen Granati co-grinding, add appropriate rice wine infiltration uniformly, put into steam curtain, Steam under superheated steam at 180 DEG C 25 minutes, quick freezing and cold preserving 2 hours at -12 DEG C, fine grinding is crushed to 80 mesh, steam with 10 times Distilled water mix homogeneously, heated and boiled boils 60 minutes, then decocting liquid is used ultrasonic extraction 30 minutes at 95 DEG C, is centrifuged after cooling Filter, then through vacuum lyophilization, be lyophilized into powder, obtain lyophilized powder；

(4), rose hip remove impurity is cleaned, freezing crushing becomes granule, add Mel to stir, stewing system 2 hours, stir at 50 DEG C Mix and make pulping, filter pressing separates, obtain fruit jam, marc is dried and is milled into powder, stand-by；

(5), marc powder is mixed homogeneously with grape pip powder, put into microwave oven, toast out perfume (or spice) at 130 DEG C, micronizing, plus 15 times of distilled water stir, and use ultrasonic extraction 30 minutes at 85 DEG C, cooled and filtered, and filtrate cryogenic vacuum is concentrated into thick Shape, obtains Semen Vitis viniferae concentrated solution；

(6), roseleaf is rinsed well, water proof steams 15 minutes, add brown sugar to rub and mix uniformly, smash and be pressed into gruel, add Fructus Vitis viniferae Seed concentrated solution stirs, and stands 2 hours at 60 DEG C of 2mpa pressure, and solid-liquid separation obtains rose-juice, solid content is stirred with fruit jam Mix uniformly, obtain Flos Rosae Rugosae sause stuffing material；

(7), by lyophilized powder, defatted milk powder, tea polyphenols mix homogeneously, add 3 times of 95 DEG C of pure water stirrings to melt, add degeneration to form sediment Powder stirs, and slow fire boils thick glue shape, adds Flos Rosae Rugosae sause to make uniformly, through high pressure homogenize, is concentrated into thick at 50 DEG C Emulsus, obtains Flos Rosae Rugosae slurry stuffing material；

(8), rose-juice is mixed with birch juice, add the citric acid of mixed serum 0.4 ‰ to stir, be heated to 95 DEG C of guarantors Temperature sterilization 5 minutes, is cooled to room temperature and uniformly sprays green kernel of profit, stand 40 minutes, put into baking box, low temperature bakes table at 50 DEG C Skin is received and is done, then will be cut into strip lamellar in the middle of kernel using microtome, and then two panels kernel piece is interlayer, uniformly clamp-ons Flos Rosae Rugosae Flower sauce stuffing material, somewhat firmly extrudes, and so that two pieces of kernel sections and Flos Rosae Rugosae sause stuffing material is bonded together, then even application coats Asia Hemp seed oil, puts into baking box and toasts ripe perfume (or spice) at 130 DEG C, obtain final product.

Claims (2)

1. a kind of sandwich green kernel of Flos Rosae Rugosae sause is it is characterised in that be made up of the raw material of following weight parts:

Roseleaf 25-30, brown sugar 10-12, rose hip 12-15, grape pip powder 6-8, green fruit 230-240, birch juice 20- 25th, Mel 10-12, modified starch 4-6, Radix Rehmanniae Preparata 2-3, Caulis Spatholobi 1-3, Herba Microtis taiwanianae 1-3, Semen Granati 2-4, tea polyphenols 1-2, de- Fat milk powder 6-8, appropriate rice vinegar, lemon grass (Cymbopogon citratus) 10-12, pomelo peel 10-12, appropriate Semen Lini oil.

2. a kind of preparation method of the sandwich green kernel of Flos Rosae Rugosae sause as claimed in claim 1 is it is characterised in that include following Step:

(1), lemon grass (Cymbopogon citratus), pomelo peel remove impurity are cleaned, cryogenic dewatering is dried, be crushed to 10-20 mesh, mix homogeneously, spray profit respectively The appropriate mixed solution containing 0.2-0.3 ‰ vitamin c, 2-3% Sal, spray profit uniformly, puts into microwave oven, at 80-90 DEG C Bake dry perfume, through superfine comminution at low temperature after cooling, add 1-2 days processed of 2-3 times of rice vinegar sealing leaching, stand-by；

(2), green fruit is screened, broken, the insect pest pit of removal, choose full grains, the big and pit of circle, roll to rinse and do Only, dehydration drains, mechanical openings, steams 15-20 minute under 200-220 DEG C of superheated steam, adds step (1) leaching system after cooling Vinegar liquid and appropriate distilled water flood opening pit, soak 1-2 hour processed, boil to micro-boiling under 1-2mpa, sift out pit, dehydration drip Dry, rubber chases after percussion pit split and not broken, heats up in 50-80 DEG C of downstairs and 4-6 hour is dried, and heat treatment sifts out granule Uniformly, no unqualified kernel, get Bi Gen kernel, stand-by；

(3), by Radix Rehmanniae Preparata, Caulis Spatholobi, Herba Microtis taiwanianae, Semen Granati co-grinding, add appropriate rice wine infiltration uniformly, put into steam curtain, 15-25 minute is steamed under superheated steam at 160-180 DEG C, quick freezing and cold preserving 1-2 hour at -12 DEG C ± 3 DEG C, fine grinding is crushed to 60-80 mesh, is mixed homogeneously with 8-10 times of distilled water, and heated and boiled boils 40-60 minute, then decocting liquid is used at 85-95 DEG C super Sound wave extracts 20-30 minute, centrifugal filtration after cooling, then through vacuum lyophilization, is lyophilized into powder, obtains lyophilized powder；

(4), rose hip remove impurity is cleaned, freezing crushing becomes granule, add Mel to stir, boil in a covered pot over a slow fire 1-2 processed at 40-50 DEG C little When, pulping is made in stirring, and filter pressing separates, and obtains fruit jam, and marc is dried and is milled into powder, stand-by；

(5), marc powder is mixed homogeneously with grape pip powder, put into microwave oven, toast out perfume (or spice), superfine powder at 120-130 DEG C Broken, plus 10-15 times of distilled water stir, and uses ultrasonic extraction 20-30 minute, cooled and filtered, filtrate is low at 80-85 DEG C Temperature is concentrated in vacuo to thick shape, obtains Semen Vitis viniferae concentrated solution；

(6), roseleaf is rinsed well, water proof steams 10-15 minute, add brown sugar to rub and mix uniformly, smash and be pressed into gruel, add Portugal Grape seed concentrated solution stirs, and stands 1-2 hour, solid-liquid separation, obtain rose-juice, solid at 40-60 DEG C of 1-2mpa pressure Thing is stirred with fruit jam, obtains Flos Rosae Rugosae sause stuffing material；

(7), by lyophilized powder, defatted milk powder, tea polyphenols mix homogeneously, add 2-3 times of 90-95 DEG C of pure water stirring to melt, add Modified starch stirs, and slow fire boils thick glue shape, adds Flos Rosae Rugosae sause to make uniformly, through high pressure homogenize, dense at 40-50 DEG C It is reduced to thick emulsus, obtain Flos Rosae Rugosae slurry stuffing material；

(8), rose-juice is mixed with birch juice, add the citric acid of mixed serum 0.2-0.4 ‰ to stir, be heated to 90-95 DEG C of insulation sterilization 3-5 minute, is cooled to room temperature and uniformly sprays green kernel of profit, stand 30-40 minute, put into baking box, At 40-50 DEG C, low temperature is baked epidermis receipts and is done, then will be cut into strip lamellar in the middle of kernel using microtome, then two panels kernel piece For interlayer, uniformly clamp-on Flos Rosae Rugosae sause stuffing material, somewhat firmly extrude, so that two pieces of kernel sections and Flos Rosae Rugosae sause stuffing material is cohered one Rise, then even application coats Semen Lini oil, puts into baking box and toasts ripe perfume (or spice) at 120-130 DEG C, obtains final product.