CN106387807A - Coconut-fragrance sandwich pecan kernels and preparation method thereof - Google Patents
Coconut-fragrance sandwich pecan kernels and preparation method thereof Download PDFInfo
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- CN106387807A CN106387807A CN201610780496.8A CN201610780496A CN106387807A CN 106387807 A CN106387807 A CN 106387807A CN 201610780496 A CN201610780496 A CN 201610780496A CN 106387807 A CN106387807 A CN 106387807A
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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
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses coconut-fragrance sandwich pecan kernels and a preparation method thereof. The coconut-fragrance sandwich pecan kernels are made from the following raw materials of coconut flesh, coconut juice, pecan, egg white, butter, white granulated sugar, birch juice, modified starch, lotus seed cores, papaya kernels, American ginseng, European verbena herbs, tea polyphenols, an appropriate amount of rice vinegar, cymbopogon citrates, pomelo peel, skimmed milk powder and an appropriate amount of linseed oil. According to the coconut-fragrance sandwich pecan kernels disclosed by the invention, the steps of performing steaming with superheated steam, performing fixation, removing astringent taste, and performing high-temperature sterilization are adopted, and natural plant fragrance of lemons and pomelo peel is also merged for removing peculiar smell; besides, the situations after the pecans are always eaten, stimulation such as excessive internal heat and the like is caused can be alleviated and removed, and the metabolic balance of organisms is adjusted; vinegar liquid is used for infusing and tendering fruit shells, so that the shells are easy to open and kernels are easy to obtain; the coconut juice and the birch juice are used for infusing the fruit kernels, and the hardness of the fruit kernels is softened, so that the fruit kernels are conveniently cut into slices, and the fragrant mouth feel of coconuts is obtained; fillings made from raw materials of shredded coconut stuffing, the butter and the like are stuffed in the middle of the fruit kernels, and the coconut-fragrance sandwich pecan kernels contain functional components of traditional Chinese medicines including the lotus seed cores, the European verbena herbs and the like, so that the coconut-fragrance sandwich pecan kernels have the efficacies of clearing heat, relieving fidgetiness, tonifying qi and nourishing yin.
Description
Technical field
The present invention relates to food technology field, sandwich green kernel of more particularly, to a kind of coconut 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, provides a kind of sandwich green kernel of coconut and its preparation
Method.
The present invention is achieved by the following technical solutions：
A kind of sandwich green kernel of coconut, is made up of the raw material of following weight parts：
Coconut meat 20-25, coconut juice 15-18, green fruit 220-230, Ovum Gallus domesticus album 3-5, butter 4-6, white sugar 3-5, birch juice 20-
24th, modified starch 3-5, embryo nelumbinises 1-2, Semen Chaenomeliss 2-3, Radix Panacis Quinquefolii 1-2, Herba Verbenae 2-4, tea polyphenols 1-2, appropriate rice vinegar, lemon
Lemon grass 10-12, pomelo peel 10-12, defatted milk powder 8-10, appropriate Semen Lini oil.
The preparation method of the sandwich green kernel of described coconut, 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 embryo nelumbinises, Semen Chaenomeliss, Radix Panacis Quinquefolii, Herba Verbenae 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）, coconut meat remove impurity is cleaned, cutting filamentation, put into cooking machine and make broken, enter pot slow fire and stir-fry to dry, refine to 80-
100 mesh, obtain desiccated coconut, and enduring of butter is added white sugar, Ovum Gallus domesticus album quickly to make thick cunning, add desiccated coconut to rub and mix uniformly, obtain desiccated coconut sugar
Cream；
（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 desiccated coconut sweet cake to make uniformly, through high pressure homogenize, dense at 40-50 DEG C
It is reduced to thick emulsus, obtain Coconut milk stuffing material；
（6）, coconut juice is mixed with birch juice, add mixed serum 0.2-0.4 ‰ citric acid stir, be heated to 90-95
DEG C insulation sterilization 3-5 minute, be cooled to room temperature uniformly spray profit green kernel, stand 30-40 minute, put into baking box, at 40-50 DEG C
Lower 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,
Uniformly clamp-on Coconut milk stuffing material, somewhat firmly extrude, so that two pieces of kernel sections and Coconut milk stuffing material is bonded together, then even application applies
Upper Semen Lini oil, puts into baking box and toasts 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 coconut that the present invention is obtained, by green fruit process, being steamed using superheated steam is completed remove astringent taste simultaneously high
Temperature sterilization, and do not affect kernel mouthfeel, lemon grass (Cymbopogon citratus), pomelo peel are processed and mix liquid processed with rice vinegar, soaks opening pit processed, merge lemon
Lemon, Pericarpium Citri grandiss natural plant fragrance, dispelling odor, can alleviate elimination nutses nature and flavor partial temperature heat simultaneously and the high energy food of genus is normal
The sharp sex chromosome mosaicism such as get angry caused by food, adjust organism metabolism balance, vinegar liquid leaching system can also brittle shell, be more easy to out shell and take core；Adopt
Infiltrate kernel with coconut juice with birch juice, soften kernel hardness, facilitate cutting in flakes, give coconut mouthfeel；To cut in the middle of kernel
It is aided with the raw materials such as desiccated coconut, butter and makes stuffing material, sandwich kernel is obtained, simultaneously, product category is more with crowd not for abundant taste flavor
With；In addition sandwich stuffing material contains the Chinese medicine functional component such as embryo nelumbinises, Herba Verbenae, has functions that clearing heat and relieving fidgetness, boosting qi and nourishing yin, fits
Close various crowds to be eaten for a long time, full, the leisure candy of the brand new ideas of health care that is that consumer provides a kind of rich in taste, local flavor
Core food.
Specific embodiment
A kind of sandwich green kernel of coconut, is by following weight（Jin）Raw material make：
Coconut meat 25, coconut juice 18, green fruit 230, Ovum Gallus domesticus album 5, butter 6, white sugar 5, birch juice 24, modified starch 5, embryo nelumbinises 2,
Semen Chaenomeliss 3, Radix Panacis Quinquefolii 2, Herba Verbenae 4, tea polyphenols 2, appropriate rice vinegar, lemon grass (Cymbopogon citratus) 12, pomelo peel 12, defatted milk powder 10, Semen Lini
Oil is appropriate.
The preparation method of the sandwich green kernel of described coconut, 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 C, 3% Sal, spray profit uniformly, puts into microwave oven, bakes dry perfume at 90 DEG C, cold
But through superfine comminution at low temperature after, 3 times of rice vinegar sealing leaching systems are added 2 days, 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 embryo nelumbinises, Semen Chaenomeliss, Radix Panacis Quinquefolii, Herba Verbenae co-grinding, add appropriate rice wine infiltration uniformly, put into steam curtain,
Steam under superheated steam at 180 DEG C 15 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）, coconut meat remove impurity is cleaned, cutting filamentation, put into cooking machine and make broken, enter pot slow fire and stir-fry to dry, refine to 100
Mesh, obtains desiccated coconut, and enduring of butter is added white sugar, Ovum Gallus domesticus album quickly to make thick cunning, adds desiccated coconut to rub and mixes uniformly, obtains desiccated coconut massecuite；
（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 desiccated coconut sweet cake to make uniformly, through high pressure homogenize, is concentrated into thick at 50 DEG C
Emulsus, obtains Coconut milk stuffing material；
（6）, coconut juice is mixed with birch juice, add mixed serum 0.4 ‰ citric acid stir, be heated to 95 DEG C of insulations and kill
Bacterium 5 minutes, is cooled to room temperature and uniformly sprays green kernel of profit, stand 40 minutes, put into baking box, low temperature is baked epidermis and received at 50 DEG C
Dry, then strip lamellar will be cut into using microtome in the middle of kernel, then two panels kernel piece is interlayer, uniformly clamp-ons Coconut milk filling
Material, somewhat firmly extrudes, and so that two pieces of kernel sections and Coconut milk stuffing material is bonded together, then even application coats Semen Lini oil, puts
Enter 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 coconut is it is characterised in that be made up of the raw material of following weight parts：
Coconut meat 20-25, coconut juice 15-18, green fruit 220-230, Ovum Gallus domesticus album 3-5, butter 4-6, white sugar 3-5, birch juice 20-
24th, modified starch 3-5, embryo nelumbinises 1-2, Semen Chaenomeliss 2-3, Radix Panacis Quinquefolii 1-2, Herba Verbenae 2-4, tea polyphenols 1-2, appropriate rice vinegar, lemon
Lemon grass 10-12, pomelo peel 10-12, defatted milk powder 8-10, appropriate Semen Lini oil.
2. a kind of preparation method of the sandwich green kernel of coconut as claimed in claim 1 is it is characterised in that comprise 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 embryo nelumbinises, Semen Chaenomeliss, Radix Panacis Quinquefolii, Herba Verbenae 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）, coconut meat remove impurity is cleaned, cutting filamentation, put into cooking machine and make broken, enter pot slow fire and stir-fry to dry, refine to 80-
100 mesh, obtain desiccated coconut, and enduring of butter is added white sugar, Ovum Gallus domesticus album quickly to make thick cunning, add desiccated coconut to rub and mix uniformly, obtain desiccated coconut sugar
Cream；
（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 desiccated coconut sweet cake to make uniformly, through high pressure homogenize, dense at 40-50 DEG C
It is reduced to thick emulsus, obtain Coconut milk stuffing material；
（6）, coconut juice is mixed with birch juice, add mixed serum 0.2-0.4 ‰ citric acid stir, be heated to 90-95
DEG C insulation sterilization 3-5 minute, be cooled to room temperature uniformly spray profit green kernel, stand 30-40 minute, put into baking box, at 40-50 DEG C
Lower 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,
Uniformly clamp-on Coconut milk stuffing material, somewhat firmly extrude, so that two pieces of kernel sections and Coconut milk stuffing material is bonded together, then even application applies
Upper Semen Lini oil, puts into baking box and toasts ripe perfume (or spice) at 120-130 DEG C, obtain final product.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019190A (en) * | 2017-04-10 | 2017-08-08 | 洽洽食品股份有限公司 | A kind of Cranberry almond benevolence and its processing method |
| CN107822063A (en) * | 2017-10-26 | 2018-03-23 | 茂名市电白区玖乐食品有限公司 | A kind of natural coconut milk flavor pine nut |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444894A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Spiced sandwich dried bean curd and preparation method thereof |
| CN104172309A (en) * | 2014-08-06 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of red jujube-medlar carya illinoensis koch |
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2016
- 2016-08-31 CN CN201610780496.8A patent/CN106387807A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444894A (en) * | 2013-07-30 | 2013-12-18 | 陈瑞 | Spiced sandwich dried bean curd and preparation method thereof |
| CN104172309A (en) * | 2014-08-06 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of red jujube-medlar carya illinoensis koch |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019190A (en) * | 2017-04-10 | 2017-08-08 | 洽洽食品股份有限公司 | A kind of Cranberry almond benevolence and its processing method |
| CN107822063A (en) * | 2017-10-26 | 2018-03-23 | 茂名市电白区玖乐食品有限公司 | A kind of natural coconut milk flavor pine nut |
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Application publication date: 20170215 |