CN109170779A - 一种脱衣琥珀核桃仁制备方法 - Google Patents
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Abstract
一种脱衣琥珀核桃仁制备方法，包括核桃仁脱内种皮：核桃仁在‑18℃下冷冻24h，取出剥去内种皮；护色及脱水：脱去内种皮的核桃仁立即放入0.3％食用柠檬酸液或0.5％Vc液或含有0.5％Vc和0.3％食用柠檬酸的混合护色液中进行护色处理，后甩水；浸渍：甩水后的核桃仁放人混合浸渍液中浸渍，混合浸渍液是在50％低聚异麦芽糖液中加入30％的蜂蜜混合而成；低温真空油炸、脱油。采用本发明方法生产的琥珀核桃仁表面晶莹浅黄,具有橄榄油及核桃香味，口感酥脆，含油量低，砷、铅重金属未检出，酸值、过氧化值均低于传统套糖工艺生产的产品；丙烯酰胺、反式脂肪酸、苯并芘等对人体有害物质、大肠杆菌及致病菌未检出，货架期长。
Description
技术领域
本发明涉及一种核桃仁加工技术，属于食品加工技术领域。
背景技术
核桃是世界著名的木本油料和经济林树种，也是高脂肪、高蛋白、高营养的食、油两用树种，生产遍及世界各地，对其开发利用也比较早，已形成核桃油、核桃乳及休闲小吃等产品。核桃因其风味独特、营养丰富历来都是休闲食品的重要原料或辅料，目前国内外有关核桃休闲食品的报道，主要关注点在其加工方法上如核桃仁种衣去皮，预热、去脂、烘烤、油炸等工序对核桃仁色泽、质地、口感及综合评分的影响，确定核桃仁休闲食品的最佳生产方法参数等内容。对核桃休闲食品的包装及抗氧化性贮藏相关报道较少。
油炸食品以其独特的的口感一直深受人们的喜爱，但随生活水平的不断提高，人们对于饮食的要求已达到天然化高品质阶段，传统油炸方法使大部分食品营养成分受到破坏，且油炸食品含油量过高，不适合高血压、高血脂人群食用。琥珀核桃仁是云南传统特色食品，随社会、经济的发展及人们生活水平的提高，其加工方法、技术要求及营养价值已不能满足云南核桃产业发展的需求。传统的高温油炸琥珀核桃的含油量高达60％以上，属高油、高糖食品，高含油量食品不仅不易于长期保存，而且也不利于食用者的身体健康。鉴于现有核桃套糖油炸方法使其过氧化值、酸值升高，降低总酚及抗氧化能力，缩短其贮藏稳定性，在其油炸过程，因高温产生大量对人体有害的丙烯酰胺、反式脂肪酸、苯并芘等物质等一系列问题，对现行加工方法进行改进迫在眉睫。
发明内容
为了解决现有琥珀核桃仁加工中易氧化、高温产生大量对人体有害的丙烯酰胺、反式脂肪酸、苯并芘等物质技术问题，本发明提供一种琥珀核桃制备方法。方法流程：核桃仁冷冻去内种皮→(低聚异麦芽糖+蜂蜜)浸渍→低温真空油炸→脱油→包装→成品。
本发明所提供的一种琥珀核桃仁制备方法，包括以下步骤：
(1)核桃仁脱内种皮：核桃仁在-18℃下冷冻24h，取出剥去内种皮；
(2)护色及脱水：脱去内种皮的核桃仁立即放入0.3％食用柠檬酸液或0.5％维生素C液或含有0.5％维生素C和0.3％食用柠檬酸的混合护色液中进行护色处理30～60min，然后将核桃仁装入布袋，用甩水机甩水1～2分钟，使核桃仁含水量控制在10～12％；
(3)浸渍：将甩水后的桃仁放人混合浸渍液中浸渍30～60mi n，所述混合浸渍液是在50％低聚异麦芽糖液中加入为50％低聚异麦芽糖液质量30％的蜂蜜混合而成；
(4)低温真空油炸：将橄榄油预热致90℃，将浸渍后的核桃仁放入橄榄油中，真空度在-0.09MPa～-0.1MPa，油炸15～20min；
(5)脱油：油炸结束后将核桃仁置于真空离心机脱油，在真空度为-0.1MPa下离心脱油，转速1500r/min，时间2～3min；
(6)包装
将脱油后的核桃仁用充氮铝箔包装或真空铝箔包装；
上述各步骤中所述的百分数为质量百分数。
与现有技术相比，本发明方法生产的琥珀核桃仁具有如下特点：
1、采用核桃仁在-18℃下冷冻24h后取出剥去内种皮，其核桃仁的内种皮不仅容易剥去，而且保持核桃仁原有的色泽、风味、脆性。现有技术通常采用热烫或浓碱浸泡后去内种皮，热烫去内种皮后核桃仁***，不能恢复原有的脆性，口感变差；碱液浸泡后去内种皮由于碱液的浸入，碱液与蛋白反应色泽暗黄，失去原有的核桃仁风味。
2、采用“低聚异麦芽糖液+蜂蜜”浸渍，形成低糖琥珀核桃仁，表面敷以蜂蜜外膜，形成天然抗氧化层，可延长其产品货架期，本产品货架期12个月，保存12个月，核桃仁仍然酥脆，没有哈喇味。
3、本发明方法生产的琥珀核桃保留了核桃的原有风味和营养成分，而且具有低糖、低脂和低热等特点，酥脆可口，风味独特，是一种优良的保健食品，可以调剂季节性短缺，便于贮存和运输。
4、本发明采用烨昌低温真空油炸机YC-500低温油炸方法及特级初炸橄榄油生产的琥珀核桃仁能最大程度的保留核桃中营养成分、风味成分以及功能因子，无丙烯酰胺、反式脂肪酸、苯并芘等对人体有害物质，顺应了传统食品现代化，现代食品国际化的发展趋势。
4、所得琥珀核桃仁优质，其感官和理化指标如下：
感官指标：表面晶莹浅黄,具有橄榄油及核桃香味，口感酥脆。
理化指标：含油量<35％；水分<5％；砷、铅重金属未检出，产品酸值及过氧化值均低于传统套糖工艺，本产品酸值为0.25～0.62mgKOH/g，过氧化值为0.32～1.08mmol/kg(均低于传统套糖工艺生产的琥珀核桃仁酸值0.82～1.59mgKOH/g及过氧化值1.15～1.98mmol/kg)，丙烯酰胺、反式脂肪酸、苯并芘等对人体有害物质均未检出，微生物指标：细菌总数≤50个/g，大肠杆菌及致病菌未检出。
具体实施方式
实施例1
(1)筛选云南广泛种植的主栽漾濞大泡干核桃仁，筛选时除去碎仁、碎皮、虫食、霉烂、哈喇味等不合格的核桃仁，使所选的核桃仁仁色、块形基本均匀一致，在-18℃下冷冻24h，取出剥去内种皮，以除其苦涩味。
(2)脱内种皮核桃仁护色及脱水
脱去内种皮的核桃仁立即放入质量百分数为0.3％的食用柠檬酸液中进行护色处理30min，然后将核桃仁装入布袋，用甩水机甩水1～2分钟，使核桃仁含水量控制在10～12％质量百分数。
(3)浸渍：将甩水后的核桃仁放人混合浸渍液中浸渍30min，所述混合浸渍液是在质量百分数为50％的低聚异麦芽糖液中加入蜂蜜混合而成，蜂蜜的加入量为质量百分数50％的低聚异麦芽糖液质量的30％；本发明混合浸渍液浸渍处理除通过渗透脱水作用去掉一部分水分并填充其孔隙，减少表面皱缩，增加其固形物含量，达到改善口感，代替琥珀核桃生产方法中的套糖外，还形成低糖琥珀核桃仁，表面敷以蜂蜜外膜，形成天然抗氧化层，可延长其产品货架期，本产品货架期12个月，保存12个月，核桃仁仍然酥脆，没有哈喇味。
(4)烨昌低温真空油炸机YC-500油炸：采用烨昌低温真空油炸机YC-500低温油炸方法，先将橄榄油放入油锅预热致90℃，然后将浸渍后的核桃仁放入橄榄油中，封闭油锅，抽空，使得真空度稳定在-0.09MPa～-0.1MPa，油炸20min。
(5)脱油：油炸结束后应立即脱油，将核桃仁置于真空离心机脱油，在真空度为-0.1MPa下离心脱油，转速1500r/min，时间2～3min，以防止余温褐变。
(6)包装
将脱油后的核桃仁用充氮铝箔包装或真空铝箔包装。
所得产品理化指标：
感官指标：表面晶莹浅黄,具有橄榄油及核桃香味，口感酥脆。
理化指标：含油量34.2％；水分4.5％；砷、铅重金属未检出，产品酸值为0.25mgKOH/g，过氧化值为0.32mmo l/kg，丙烯酰胺、反式脂肪酸、苯并芘等对人体有害物质均未检出。
微生物指标：细菌总数≤50个/g，大肠杆菌和致病菌未检出。
采用食品中脂肪的测定《GB/T5009.6-2003》植物油料含油量测定《GB/T 14488.1-2008》检测含油量；采用食品中水分的测定《GB/T5009.3-2003》方法检测水分；采用《SN/T3479-2013》进出口化妆品中汞、砷、铅的测定方法原子荧光光谱法方法检测砷、铅重金属；采用《SN/T 4018-2014》出口食品中非可培养状态细菌的检验方法检测细菌，采用《SN/T0169-2010》进出口食品中大肠菌群、粪大肠菌群和大肠杆菌检测方法检测大肠杆菌；采用《SN/T 2641-2010》食品中常见致病菌检测PCR-DHPLC法方法检测沙门氏菌、志贺氏菌、金黄色葡萄球菌、小肠结肠炎耶尔森氏菌、单核细胞增生李斯特氏菌、空肠弯曲菌、嗜热弯曲菌等致病菌；丙烯酰胺采用《GB 5009.204-2014》食品安全国家标准食品中丙烯酰胺的测定；反式脂肪酸采用《GB 5009.257-2016》食品安全国家标准食品中反式脂肪酸的测定；苯并(α)芘采用《食品安全国家标准食品中苯并(α)芘的测定》的检测方法；过氧化值采用《GB5009.227-2016》食品安全国家标准食品中过氧化值的测定；酸值采用《GB/T 5510-2011》粮油检验粮食、油料脂肪酸值测定。
实施例2
实施例2除以下步骤不同外，其余步骤与实施例1相同。
(1)筛选云南的主栽品种***干核桃仁在-18℃下冷冻24h，取出剥去内种皮，以除其苦涩味。
(2)脱内种皮核桃仁护色及脱水
脱去内种皮的核桃仁立即放入质量百分数为0.5％的维生素C液中进行护色处理60min。
(3)浸渍：将甩水后的桃仁放人混合浸渍液中浸渍的时间是60min。
(4)烨昌低温真空油炸机YC-500油炸：油炸15min。
所得产品理化指标：
感官指标：表面晶莹浅黄,具有橄榄油及核桃香味，口感酥脆。
理化指标：含油量32％；水分4.8％；砷、铅重金属未检出，产品酸值为0.59mgKOH/g，过氧化值为0.98mmo l/kg，丙烯酰胺、反式脂肪酸、苯并芘等对人体有害物质均未检出。
微生物指标：细菌总数≤50个/g，大肠杆菌和致病菌未检出。
实施例3
实施例3除以下步骤不同外，其余步骤与实施例1相同。
(1)筛选云南的主栽品种大姚三台干核桃仁在-18℃下冷冻24h，取出剥去内种皮，以除其苦涩味。
(2)脱内种皮核桃仁护色及脱水
脱去内种皮的核桃仁立即放入含有质量百分数为0.5％的维生素C和质量百分数为0.3％的食用柠檬酸的混合护色液中进行护色处理30min，既达到了防止核桃仁褐变护色的效果，又增加了维生素C的含量。
所得产品理化指标：
感官指标：表面晶莹浅黄,具有橄榄油及核桃香味，口感酥脆。
理化指标：含油量31.8％,水分4.2％；砷、铅重金属未检出，产品酸值为0.62mgKOH/g，过氧化值为1.08mmol/kg，丙烯酰胺、反式脂肪酸、苯并芘等对人体有害物质均未检出。
微生物指标：细菌总数≤50个/g，大肠杆菌和致病菌未检出。
以上各实施例所用原料均来源于云南省的不同主栽核桃品种，其加工效果都很好，表明本发明适应性广，适用于不同核桃品种的核桃仁的加工。该方法加工的琥珀核桃仁酸值为0.25～0.62mgKOH/g，过氧化值为0.32～1.08mmol/kg，均低于传统套糖工艺生产的琥珀核桃仁酸值0.82～1.59mgKOH/g及过氧化值1.15～1.98mmol/kg。
Claims (1)
1.一种脱衣琥珀核桃仁制备方法，其特征在于，包括以下步骤：
(1)核桃仁脱内种皮：核桃仁在-18℃下冷冻24h，取出剥去内种皮；
(2)护色及脱水：脱去内种皮的核桃仁立即放入0.3％食用柠檬酸液或0.5％维生素C液或含有0.5％维生素C和0.3％食用柠檬酸的混合护色液中进行护色处理30～60min，然后将核桃仁装入布袋，用甩水机甩水1～2分钟，使核桃仁含水量控制在10～12％；
(3)浸渍：将甩水后的核桃仁放人混合浸渍液中浸渍30～60min，所述混合浸渍液是在50％低聚异麦芽糖液中加入为50％低聚异麦芽糖液质量30％的蜂蜜混合而成；
(4)低温真空油炸：将橄榄油预热致90℃，将浸渍后的核桃仁放入橄榄油中，真空度在-0.09Mpa～-0.1Mpa，油炸15～20min；
(5)脱油：油炸结束后将核桃仁置于真空离心机脱油，在真空度为-0.1Mpa下离心脱油，转速1500r/min，时间2～3min；
(6)包装
将脱油后的核桃仁用充氮铝箔包装或真空铝箔包装；
上述各步骤中所述的百分数为质量百分数。
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