CN106376893A - Pitaya-flavored sandwich pecan kernels and production method thereof - Google Patents

Abstract

The invention discloses a pitaya-flavored sandwich pecan kernels and a production method thereof. The pitaya-flavored sandwich pecan kernels comprise the following components: pitaya, pitaya flower, glutinous rice juice, pecan fruit, birch juice, modified starch, buddleja officinalis, phyllanthus emblica, radix ophiopogonis, banana peel, tea polyphenol, skimmed milk powder, a proper amount of rice vinegar, lemon-grass, shaddock peel, honey, and a proper amount of flaxseed oil. The produced pitaya-flavored sandwich pecan kernels employ a superheated steaming de-enzyming method to remove astringency, high-temperature sterilization is carried out at the same time, the natural plant fragrance of lemon and shaddock peel are combined to remove the peculiar smell, acute problem such as internal heat due to frequent eating of the product can be alleviated and eliminated, metabolism balance of the body can be adjusted, the vinegar immersion is capable of embrittling the shells of the pecan fruit, so that the shells can be easily removed to take the pecan kernels; honey and birch juice are employed for infiltrating the kernels, the kernel hardness can be softened so that the kernels can be conveniently cut to slices, the mouthfeel is sweet; the pitaya and pitaya flower are placed at middle part of the cut kernels for being as a stuffing, and the traditional Chinese medicine function components such as buddleja officinalis and radix ophiopogonis have the efficacy for nourishing yin and clearing heat, and nourishing liver and expelling toxin.

Description

Sandwich green kernel of a kind of pitaya-flavor and preparation method thereof

Technical field

The present invention relates to food technology field, sandwich green kernel of more particularly, to a kind of pitaya-flavor 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）The 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）The 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：Remove the impurity such as mudstone, glass, plastics, choose 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：Carry 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 pitaya-flavor and its Preparation method.

The present invention is achieved by the following technical solutions：

A kind of sandwich green kernel of pitaya-flavor, is made up of the raw material of following weight parts：

Hylocereus undatuss 20-22, Pitaya Flower 10-12, sticky rice juice 10-12, green fruit 190-210, birch juice 20-22, modified starch 3-5, Flos Buddlejae 2-3, Fructus Phyllanthi 2-4,2-3 Radix Ophiopogonis, Pericarpium Musae 2-3, tea polyphenols 1-2, defatted milk powder 6-8, appropriate rice vinegar, Fructus Citri Limoniae Careless 10-12, pomelo peel 10-12, Mel 6-8, appropriate Semen Lini oil.

The preparation method of the sandwich green kernel of described pitaya-flavor, comprises the following steps：

（1）, lemon grass (Cymbopogon citratus), pomelo peel remove impurity are cleaned, cryogenic dewatering is dried, and is crushed to 10-20 mesh respectively, mix homogeneously, spray profit 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, remove broken, insect pest pit, choose full grains, the big and pit of circle, roll rinse dry Only, dehydration drains, mechanical openings, steams 15-20 minute under 200-220 DEG C of superheated steam, adds step after cooling（1）Leaching system 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 Flos Buddlejae, Fructus Phyllanthi, Radix Ophiopogonis, Pericarpium Musae 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）, Hylocereus undatuss are removed outside rind, separate internal layer peel and sarcocarp, sarcocarp is smash and is pressed into paste, peel cutting filamentation, fire Dragon fruit has spent the base of a fruit, is respectively put into blanching 1-2 minute in boiling water, pulls out and drain, plus 1-1.5 times of water makes pulping, filter pressing is removed slag, filter Liquid and sticky rice juice are puddled uniformly, slow fire boil thick, obtain Pitaya Flower sugar sweet starch, HUOLONG pulp；

（5）, 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 Pitaya Flower sugar sweet slurry, HUOLONG pulp to make uniformly, equal through high pressure Matter, is concentrated into thick emulsus at 40-50 DEG C, obtains HUOLONG fruit jam stuffing material；

（6）, citric acid that birch juice added its weight 0.2-0.4 ‰ stir, be heated to 90-95 DEG C of insulation sterilization 3-5 Minute, it is cooled to 40-60 DEG C, adds Mel to stir, uniformly green kernel of spray profit, stands 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 is interlayer, uniformly clamp-ons HUOLONG fruit jam stuffing material, somewhat firmly extrudes, and so that two pieces of kernel sections and HUOLONG fruit jam stuffing material is cohered Together, then even application coats Semen Lini oil, put into baking box and toast ripe perfume (or spice) at 120-130 DEG C, obtain final product.

It is an advantage of the invention that：

The sandwich green kernel of pitaya-flavor 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 Mel, softens kernel hardness, facilitate cutting in flakes, mouthfeel is more fresh and sweet；Kernel will be cut Centre is aided with the raw materials such as Hylocereus undatuss, Pitaya Flower and makes stuffing material, be obtained sandwich kernel, abundant taste flavor simultaneously, product category More unusual；In addition sandwich stuffing material contains the Chinese medicine functional component such as Flos Buddlejae, Radix Ophiopogonis, has nourishing YIN and clearing away heat, liver-nourishing, toxin-expelling Effect, be suitable for various crowds and be eaten for a long time, full, the brand-new reason of health care that is that consumer provides a kind of rich in taste, local flavor The leisure kernel food read.

Specific embodiment

A kind of sandwich green kernel of pitaya-flavor, is by following weight（Jin）Raw material make：

Hylocereus undatuss 22, Pitaya Flower 12, sticky rice juice 12, green fruit 210, birch juice 22, modified starch 5, Flos Buddlejae 3, Fructus Phyllanthi 4th, Radix Ophiopogonis 3, Pericarpium Musae 3, tea polyphenols 2, defatted milk powder 8, appropriate rice vinegar, lemon grass (Cymbopogon citratus) 12, pomelo peel 12, Mel 8, Semen Lini oil are fitted Amount.

The preparation method of the sandwich green kernel of described pitaya-flavor, comprises the following steps：

（1）, lemon grass (Cymbopogon citratus), pomelo peel remove impurity are cleaned, cryogenic dewatering is dried, and is crushed to 20 mesh respectively, mix homogeneously, and spray profit is appropriate Mixed solution containing 0.3 ‰ vitamin Cs, 3% Sal, spray profit uniformly, puts into microwave oven, bakes dry perfume, cooling at 90 DEG C By superfine comminution at low temperature, add 1-2 days processed of 3 times of rice vinegar sealing leachings, stand-by；

（2）, green fruit is screened, remove broken, insect pest pit, choose full grains, the big and pit of circle, roll rinse dry Only, dehydration drains, mechanical openings, steams 20 minutes under 220 DEG C of superheated steams, adds step after cooling（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 Flos Buddlejae, Fructus Phyllanthi, Radix Ophiopogonis, Pericarpium Musae 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, distill with 10 times 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, it is lyophilized into powder, obtain lyophilized powder；

（4）, Hylocereus undatuss are removed outside rind, separate internal layer peel and sarcocarp, sarcocarp is smash and is pressed into paste, peel cutting filamentation, fire Dragon fruit spent the base of a fruit, be respectively put into blanching 2 minutes in boiling water, pull out and drain, plus 1.5 times of water make pulping, filter pressing is removed slag, filtrate with Sticky rice juice is puddled uniformly, slow fire boil thick, obtain Pitaya Flower sugar sweet slurry, HUOLONG pulp；

（5）, 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 Pitaya Flower sugar sweet slurry, HUOLONG pulp to make uniformly, through high pressure homogenize, 50 It is concentrated into thick emulsus at DEG C, obtain HUOLONG fruit jam stuffing material；

（6）, citric acid that birch juice added its weight 0..4 ‰ stir, be heated to 90-95 DEG C of insulation sterilization 3-5 and divide Clock, is cooled to 60 DEG C, adds Mel to stir, and uniformly green kernel of spray profit, stands 40 minutes, put into baking box, at 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, and then two panels kernel piece is interlayer, all Even clamp-on HUOLONG fruit jam stuffing material, somewhat firmly extrude, so that two pieces of kernels sections and HUOLONG fruit jam stuffing material is bonded together, more uniformly Coat Semen Lini oil, put into baking box and toast ripe perfume (or spice) at 130 DEG C, obtain final product.

Claims (2)

1. a kind of sandwich green kernel of pitaya-flavor is it is characterised in that be made up of the raw material of following weight parts：

Hylocereus undatuss 20-22, Pitaya Flower 10-12, sticky rice juice 10-12, green fruit 190-210, birch juice 20-22, modified starch 3-5, Flos Buddlejae 2-3, Fructus Phyllanthi 2-4,2-3 Radix Ophiopogonis, Pericarpium Musae 2-3, tea polyphenols 1-2, defatted milk powder 6-8, appropriate rice vinegar, Fructus Citri Limoniae Careless 10-12, pomelo peel 10-12, Mel 6-8, appropriate Semen Lini oil.

2. a kind of preparation method of the sandwich green kernel of pitaya-flavor 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, and is crushed to 10-20 mesh respectively, mix homogeneously, spray profit 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, remove broken, insect pest pit, choose full grains, the big and pit of circle, roll rinse dry Only, dehydration drains, mechanical openings, steams 15-20 minute under 200-220 DEG C of superheated steam, adds step after cooling（1）Leaching system 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 Flos Buddlejae, Fructus Phyllanthi, Radix Ophiopogonis, Pericarpium Musae 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）, Hylocereus undatuss are removed outside rind, separate internal layer peel and sarcocarp, sarcocarp is smash and is pressed into paste, peel cutting filamentation, fire Dragon fruit has spent the base of a fruit, is respectively put into blanching 1-2 minute in boiling water, pulls out and drain, plus 1-1.5 times of water makes pulping, filter pressing is removed slag, filter Liquid and sticky rice juice are puddled uniformly, slow fire boil thick, obtain Pitaya Flower sugar sweet starch, HUOLONG pulp；

（5）, 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 Pitaya Flower sugar sweet slurry, HUOLONG pulp to make uniformly, equal through high pressure Matter, is concentrated into thick emulsus at 40-50 DEG C, obtains HUOLONG fruit jam stuffing material；

（6）, citric acid that birch juice added its weight 0.2-0.4 ‰ stir, be heated to 90-95 DEG C of insulation sterilization 3-5 Minute, it is cooled to 40-60 DEG C, adds Mel to stir, uniformly green kernel of spray profit, stands 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 is interlayer, uniformly clamp-ons HUOLONG fruit jam stuffing material, somewhat firmly extrudes, and so that two pieces of kernel sections and HUOLONG fruit jam stuffing material is cohered Together, then even application coats Semen Lini oil, put into baking box and toast ripe perfume (or spice) at 120-130 DEG C, obtain final product.