CN106387807A - 一种椰香夹心碧根果仁及其制备方法 - Google Patents
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Abstract
本发明公开了一种椰香夹心碧根果仁及其制备方法,是由下述原料制成:椰肉、椰汁、碧根果、鸡蛋清、黄油、白砂糖、桦树汁、变性淀粉、莲子芯、木瓜核、西洋参、马鞭草、茶多酚、米醋适量、柠檬草、柚子皮、脱脂奶粉、亚麻籽油适量。本发明制得的椰香夹心碧根果仁,采用过热蒸汽蒸制杀青去涩同时高温杀菌,还融合柠檬、柚皮天然植物香味、驱除异味,同时缓解消除常食所引起上火等激性问题,调节机体代谢平衡,醋液浸制还能脆化果壳,更易开壳取仁;采用椰汁与桦树汁浸润果仁,软化果仁硬度,方便切制成片,赋予椰香口感;将切开果仁中间辅以椰蓉、黄油等原料制成馅料,含有莲子芯、马鞭草等中药功能成分,具有清热除烦、补气养阴的功效。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种椰香夹心碧根果仁及其制备方法。
背景技术
碧根果又称美国山核桃、长寿果壳山核桃或长山核桃,原产北美大陆的美国和墨西哥北部,现已成为世界性的干果类树种之一。碧根果属纯野生果类,是集山地之灵气哺育而成,无任何公害污染的天然绿色食品。碧根果壳很脆,特别好剥,核仁肥大,肉质介于大核桃与小核桃之间,营养丰富,而且核桃仁可生食或炒食,也可制作各种点心,是粮果的木本油料作物。碧根果又名“长寿果”,碧根果果仁中含有丰富的蛋白质,氨基酸,维生素,有很高的营养价值,据科学测定,每公斤碧根果仁相当于5公斤鸡蛋或 9 公斤鲜牛奶的营养价值,每100 克碧根果仁可产生 670 千卡热量,是同等重量粮食所产生热量的一倍,能补肾健脑,补中益气,润肌肤、乌须发,并有补脑强身,降低血脂之功效。经过炒制加工好的美国山核桃,酥脆可口,回味香浓,是旅游休闲佳品和馈赠亲友之高档礼品。
目前,已有关于碧根果的发明专利申请,具体如下:
(1)申请公开号为CN104351862A的专利申请公开了一种椰蓉碧根果仁的加工方法,是以碧根果仁、椰蓉、樱桃李粉、麦芽糖浆、白砂糖、营养添加剂、食盐、棕榈油等为原料,经配料、去涩清洗、挂糖、油炸、拌料、冷却包装等步骤制成。
(2)申请公开号为CN104544332A的专利申请公开了一种奶香味碧根果仁的安全生产工艺,包括以下步骤:1)原料除杂:去除泥石、玻璃、塑料等杂质,挑出霉烂果;2)金属探测仪:去除碧根果中的金属杂质;3)裹衣:加入含奶香调味溶液,进行裹衣处理,裹衣温度80℃,裹衣时间5分钟;4)数控连续烘烤:进行程序化升温,烘烤温度115-120℃,烘烤时间25-30分钟;5)红外线杀菌:通过红外线杀菌,时间为2-3秒;6)色选机:通过色选机,去除霉烂果;7)充氮包装:进行充氮自动化包装,控制残氧量在3%以下。
虽然上述专利申请中所提及的制备工艺均能够合理的利用碧根果制备出脱壳碧根果仁这类方便食品,但是都是脱去果壳后将果仁添加食品添加剂、甜味剂和香精进行赋味,同时在加工工艺方面主要以入味烘烤或挂糖油炸为主,没有保留碧根果原有天然风味,而且口感风味单一,无法满足营养且休闲的碧根果食品市场的需求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种椰香夹心碧根果仁及其制备方法。
本发明是通过以下技术方案实现的:
一种椰香夹心碧根果仁,是由下述重量份的原料制成:
椰肉20-25、椰汁15-18、碧根果220-230、鸡蛋清3-5、黄油4-6、白砂糖3-5、桦树汁20-24、变性淀粉3-5、莲子芯1-2、木瓜核2-3、西洋参1-2、马鞭草2-4、茶多酚1-2、米醋适量、柠檬草10-12、柚子皮10-12、脱脂奶粉8-10、亚麻籽油适量。
所述的椰香夹心碧根果仁的制备方法,包括以下步骤:
(1)、将柠檬草、柚子皮除杂洗净,脱水低温烘干,分别粉碎至10-20目,混合均匀,喷润适量含有0.2-0.3‰维生素C、2-3%食盐的混合溶液,喷润均匀,放入微波烘箱,在80-90℃下烘制干香,冷却后经低温超微粉碎,加入2-3倍米醋密封浸制1-2天,待用;
(2)、将碧根果筛选,去除残破、虫害果核,选取颗粒饱满、大又圆的果核,滚动冲洗干净,脱水沥干,机械开口,在200-220℃过热蒸汽下蒸制15-20分钟,冷却后加入步骤(1)浸制醋液及适量蒸馏水淹没开口果核,浸制1-2小时,在1-2MPa下煮至微沸,筛出果核,脱水沥干,橡皮追敲击果核开裂而不碎,在50-80℃下阶梯升温干燥4-6小时,脱壳处理,筛出颗粒均匀、无碎末果仁,得碧根果仁,待用;
(3)、将莲子芯、木瓜核、西洋参、马鞭草混合粉碎,加入适量米酒浸润均匀,放入蒸帘,在160-180℃下过热蒸汽下蒸制15-25分钟,在-12℃±3℃下速冻冷藏1-2小时,精磨粉碎至60-80目,与8-10倍蒸馏水混合均匀,加热煮沸熬制40-60分钟,再将煎液在85-95℃下用超声波提取20-30分钟,冷却后离心过滤,再经真空冷冻干燥,冻干成粉,得冻干粉;
(4)、将椰肉除杂洗净,切制成丝,放入料理机打制破碎,入锅文火翻炒至干,精磨至80-100目,得椰蓉,将黄油熬化加入白砂糖、蛋清快速打制稠滑,加入椰蓉揉拌均匀,得椰蓉糖膏;
(5)、将冻干粉、脱脂奶粉、茶多酚混合均匀,加入2-3倍90-95℃纯净水搅拌化开,加入变性淀粉搅拌均匀,文火熬制稠滑状,加入椰蓉糖糕打制均匀,经高压均质,在40-50℃下浓缩至浓稠乳状,得椰奶馅料;
(6)、将椰汁与桦树汁混合,加入混合浆液0.2-0.4‰的柠檬酸搅拌均匀,加热至90-95℃保温杀菌3-5分钟,冷却至常温均匀喷润碧根果仁,静置30-40分钟,放入烤箱,在40-50℃下低温烘制表皮收干,再采用切片机将果仁中间切开成长条片状,然后两片果仁片为夹层,均匀挤入椰奶馅料,稍微用力挤压,使两块果仁切片和椰奶馅料黏结在一起,再均匀喷涂涂上亚麻籽油,放入烤箱在120-130℃下烘烤熟香,即得。
本发明的优点是:
本发明制得的椰香夹心碧根果仁,将碧根果处理,采用过热蒸汽蒸制杀青去涩同时高温杀菌,且不影响果仁口感,将柠檬草、柚子皮处理与米醋混合制液,浸制开口果核,融合柠檬、柚皮天然植物香味、驱除异味,同时能够缓解消除坚果类性味偏温热且属高热能食品常食所引起上火等激性问题,调节机体代谢平衡,醋液浸制还能脆化果壳,更易开壳取仁;采用椰汁与桦树汁浸润果仁,软化果仁硬度,方便切制成片,赋予椰香口感;将切开果仁中间辅以椰蓉、黄油等原料制成馅料,制得夹心果仁,丰富口感风味同时,产品种类更加与众不同;此外夹心馅料含有莲子芯、马鞭草等中药功能成分,具有清热除烦、补气养阴的功效,适合各种人群长期食用,为消费者提供了一种口感丰富、风味十足,保健的全新理念的休闲果仁食品。
具体实施方式
一种椰香夹心碧根果仁,是由下述重量(斤)的原料制成:
椰肉25、椰汁18、碧根果230、鸡蛋清5、黄油6、白砂糖5、桦树汁24、变性淀粉5、莲子芯2、木瓜核3、西洋参2、马鞭草4、茶多酚2、米醋适量、柠檬草12、柚子皮12、脱脂奶粉10、亚麻籽油适量。
所述的椰香夹心碧根果仁的制备方法,包括以下步骤:
(1)、将柠檬草、柚子皮除杂洗净,脱水低温烘干,分别粉碎至20目,混合均匀,喷润适量含有0..3‰维生素C、3%食盐的混合溶液,喷润均匀,放入微波烘箱,在90℃下烘制干香,冷却后经低温超微粉碎,加入3倍米醋密封浸制2天,待用;
(2)、将碧根果筛选,去除残破、虫害果核,选取颗粒饱满、大又圆的果核,滚动冲洗干净,脱水沥干,机械开口,在220℃过热蒸汽下蒸制20分钟,冷却后加入步骤(1)浸制醋液及适量蒸馏水淹没开口果核,浸制2小时,在2MPa下煮至微沸,筛出果核,脱水沥干,橡皮追敲击果核开裂而不碎,在50-80℃下阶梯升温干燥6小时,脱壳处理,筛出颗粒均匀、无碎末果仁,得碧根果仁,待用;
(3)、将莲子芯、木瓜核、西洋参、马鞭草混合粉碎,加入适量米酒浸润均匀,放入蒸帘,在180℃下过热蒸汽下蒸制15分钟,在-12℃下速冻冷藏2小时,精磨粉碎至80目,与10倍蒸馏水混合均匀,加热煮沸熬制60分钟,再将煎液在95℃下用超声波提取30分钟,冷却后离心过滤,再经真空冷冻干燥,冻干成粉,得冻干粉;
(4)、将椰肉除杂洗净,切制成丝,放入料理机打制破碎,入锅文火翻炒至干,精磨至100目,得椰蓉,将黄油熬化加入白砂糖、蛋清快速打制稠滑,加入椰蓉揉拌均匀,得椰蓉糖膏;
(5)、将冻干粉、脱脂奶粉、茶多酚混合均匀,加入3倍95℃纯净水搅拌化开,加入变性淀粉搅拌均匀,文火熬制稠滑状,加入椰蓉糖糕打制均匀,经高压均质,在50℃下浓缩至浓稠乳状,得椰奶馅料;
(6)、将椰汁与桦树汁混合,加入混合浆液0.4‰的柠檬酸搅拌均匀,加热至95℃保温杀菌5分钟,冷却至常温均匀喷润碧根果仁,静置40分钟,放入烤箱,在50℃下低温烘制表皮收干,再采用切片机将果仁中间切开成长条片状,然后两片果仁片为夹层,均匀挤入椰奶馅料,稍微用力挤压,使两块果仁切片和椰奶馅料黏结在一起,再均匀喷涂涂上亚麻籽油,放入烤箱在130℃下烘烤熟香,即得。
Claims (2)
1.一种椰香夹心碧根果仁,其特征在于,是由下述重量份的原料制成:
椰肉20-25、椰汁15-18、碧根果220-230、鸡蛋清3-5、黄油4-6、白砂糖3-5、桦树汁20-24、变性淀粉3-5、莲子芯1-2、木瓜核2-3、西洋参1-2、马鞭草2-4、茶多酚1-2、米醋适量、柠檬草10-12、柚子皮10-12、脱脂奶粉8-10、亚麻籽油适量。
2.一种如权利要求1所述的椰香夹心碧根果仁的制备方法,其特征在于包括以下步骤:
(1)、将柠檬草、柚子皮除杂洗净,脱水低温烘干,分别粉碎至10-20目,混合均匀,喷润适量含有0.2-0.3‰维生素C、2-3%食盐的混合溶液,喷润均匀,放入微波烘箱,在80-90℃下烘制干香,冷却后经低温超微粉碎,加入2-3倍米醋密封浸制1-2天,待用;
(2)、将碧根果筛选,去除残破、虫害果核,选取颗粒饱满、大又圆的果核,滚动冲洗干净,脱水沥干,机械开口,在200-220℃过热蒸汽下蒸制15-20分钟,冷却后加入步骤(1)浸制醋液及适量蒸馏水淹没开口果核,浸制1-2小时,在1-2MPa下煮至微沸,筛出果核,脱水沥干,橡皮追敲击果核开裂而不碎,在50-80℃下阶梯升温干燥4-6小时,脱壳处理,筛出颗粒均匀、无碎末果仁,得碧根果仁,待用;
(3)、将莲子芯、木瓜核、西洋参、马鞭草混合粉碎,加入适量米酒浸润均匀,放入蒸帘,在160-180℃下过热蒸汽下蒸制15-25分钟,在-12℃±3℃下速冻冷藏1-2小时,精磨粉碎至60-80目,与8-10倍蒸馏水混合均匀,加热煮沸熬制40-60分钟,再将煎液在85-95℃下用超声波提取20-30分钟,冷却后离心过滤,再经真空冷冻干燥,冻干成粉,得冻干粉;
(4)、将椰肉除杂洗净,切制成丝,放入料理机打制破碎,入锅文火翻炒至干,精磨至80-100目,得椰蓉,将黄油熬化加入白砂糖、蛋清快速打制稠滑,加入椰蓉揉拌均匀,得椰蓉糖膏;
(5)、将冻干粉、脱脂奶粉、茶多酚混合均匀,加入2-3倍90-95℃纯净水搅拌化开,加入变性淀粉搅拌均匀,文火熬制稠滑状,加入椰蓉糖糕打制均匀,经高压均质,在40-50℃下浓缩至浓稠乳状,得椰奶馅料;
(6)、将椰汁与桦树汁混合,加入混合浆液0.2-0.4‰的柠檬酸搅拌均匀,加热至90-95℃保温杀菌3-5分钟,冷却至常温均匀喷润碧根果仁,静置30-40分钟,放入烤箱,在40-50℃下低温烘制表皮收干,再采用切片机将果仁中间切开成长条片状,然后两片果仁片为夹层,均匀挤入椰奶馅料,稍微用力挤压,使两块果仁切片和椰奶馅料黏结在一起,再均匀喷涂涂上亚麻籽油,放入烤箱在120-130℃下烘烤熟香,即得。
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