CN206687105U - A kind of macadamia product - Google Patents

Abstract

It the utility model is related to a kind of macadamia product.Product of the present utility model is by comprising the different nutriment of multilayer, so as to which the products appearance for making to obtain is tempting, rich in taste and nutrition are balanced.

Description

A kind of macadamia product

Technical field

Nut field of deep is the utility model is related to, in particular to a kind of macadamia product.

Background technology

Macadamia is a kind of tree life nut for originating in Australia, also referred to as Queensland nut or volcanic pisolite.Outside macadamia Pericarp is in dark green, and endocarp is hard, brown, 15-16 grams of single fruit weight.The nutritional ingredient of macadamia is extremely abundant, oil-containing Measure as 60-80% or so, protein content 9%, containing 8 kinds of amino acid needed by human, also rich in mineral such as calcium, phosphorus, iron Matter and vitamin B1 and B2.Macadamia kernel crisp-fried is slided tender tasty, has the cream fragrance of uniqueness, is performance optimal in the world It is edible use fruit, have " dry fruit queen ", the laudatory title of " king of world's nut ".Further, since unsaturated fatty acid content is higher, the summer Prestige, which razes fruit, also nootropic effect.

Macadamia is directly edible by consumer generally in the form of nut products, and is seldom further processed into nutrition Processed food more balanced, taste is more rich.Especially, because the monounsaturated fatty acids grease contained in macadamia is easy to Oxidation, there may be peroxide during processing, manufacture and storage, cause foodsafety decline and nutritional losses.Just For this point, there is the demand of exploitation macadamia processed food in this area.

For example, a kind of honey butter with beautifying face and moistering lotion effect is disclosed in Chinese patent application CN 105519753A The processing technology of nut, wherein preparing syrup with white granulated sugar, honey and water etc. and wrapping up in nut (such as Hawaii after baking Fruit kernel) on.Chinese patent application CN 105309728A disclose a kind of chocolate nut benevolence and its processing technology, wherein, Syrup is wrapped up on nut (such as macadamia kernel) after baking and to wrap up in chocolate before syrup is uncolled broken.It is in addition, Chinese Patent application CN 105581308A disclose a kind of oat nut benevolence and its processing technology, wherein, nut after baking (such as macadamia kernel) top wraps up in syrup side and spreads oatmeal mixture.However, above-mentioned patent application does not significantly improve the summer Prestige razes the problems such as a large amount of unrighted acids contained in fruit are easy to oxidative rancidity.Meanwhile resulting product does not still change Macadamia more hard mouthfeel in itself.Product grease after high temperature frying be present in the nut seed products that above-mentioned patent makes Content is high, and after frying the problem of carcinogen effect health such as caused BaP, acrylamide etc..

The content of the invention

Inventor of the present utility model by study find, can by by the edible polyphenoils such as vitamin E with molten Liquid form is sprayed on macadamia kernel surface, and utilizes cereal or the particulate matter such as broken nut or fruit grain, syrup and sauce Wrapped up and filled Deng the macadamia kernel hollowed out to center, so as to by forming the macadamia system with sandwich construction The problems such as distinctive unsaturated fat acid lipid that product can not only solve in macadamia kernel is easy to oxidative rancidity, but also can enter One step improves the mouthfeel of macadamia kernel.

In a first aspect, the utility model provides a kind of macadamia product, it is characterised in that the macadamia system Product include particle adhesion layer, layers of syrup, anti-oxidant nitride layer, the macadamia kernel layer and sauce central core of spherical shell shape, wherein, The anti-oxidant nitride layer is sprayed on the outer surface of the macadamia kernel layer, and the layers of syrup is wrapped in the polyphenoils On the outer surface of layer, the particle adhesion layer is adhered on the outer surface of the layers of syrup, and the sauce central core is filled In the internal cavities formed are surrounded by the macadamia kernel layer.

Macadamia product described in the utility model can be manufactured for example by the following method, wherein, methods described bag Include following steps：

(1) syrup is prepared；

(2) macadamia is toasted；

(3) shell of toasted macadamia is peelled off, obtains pending macadamia kernel, by the summer prestige The outer surface of smooth fruit kernel sprays edible polyphenoils to carry out surface oxidation-resistant processing, so as in the macadamia fruit Anti-oxidant nitride layer is formed on the outer surface of benevolence；

(4) the macadamia kernel handled through surface oxidation-resistant is cut into two hemispherical kernels, and respectively described Hemi-spherical cavities are dug out in the section side of hemispherical kernel, obtain the macadamia kernel of two hemisphere shell sapes；

(5) sauce is provided, and the sauce is packed into the half of the macadamia kernel of described two hemisphere shell sapes respectively In spherical hollow space, the macadamia kernel matched moulds that will then be filled with two hemisphere shell sapes of the sauce is complete spherical shell shape Macadamia kernel；

(6) the macadamia kernel of the spherical shell shape is immersed in the syrup described in step (1), thus in the spherical shell shape Macadamia kernel the anti-oxidant nitride layer outer surface on wrap up layers of syrup, obtain being enclosed with the macadamia of layers of syrup Kernel；

(7) the macadamia kernel for being enclosed with layers of syrup is made to be contacted with particulate matter, so as in the outer of the layers of syrup The particulate matter is adhered on surface, so as to form particle adhesion layer, is derived from the macadamia product.

Manufacture method described in the utility model is wrapped up by using the different material of a variety of mouthfeels or filling Hawaii Fruit kernel, so as to get macadamia product it is more abundant in mouthfeel.Meanwhile the utility model is by spraying anti-oxidant nitride layer And layers of syrup is wrapped up, advantageously account for the problems such as unrighted acid in macadamia is easy to oxidative rancidity.

Brief description of the drawings

Fig. 1 is the sectional view for showing exemplary macadamia product of the present utility model.

Fig. 2 is the flow chart for showing exemplary manufacture macadamia product of the present utility model.

Fig. 3 is the schematic diagram for showing exemplary macadamia kernel of the manufacture filled with sauce of the present utility model.

Each reference in Fig. 1 represents respectively：1 particle adhesion layer；2 layers of syrup；3 anti-oxidant nitride layer；The summer of 4 spherical shell shapes Prestige razes fruit kernel layer；5 sauce central cores.

Embodiment

Be set forth in the utility model below in conjunction with accompanying drawing, skilled artisans appreciate that be retouching hereafter The purpose being merely to illustrate is stated, and is not intended to limit the scope of protection of the utility model.

Macadamia product

As shown in figure 1, the utility model provides a kind of macadamia product with sandwich construction.The utility model institute The outward appearance for the macadamia product stated is good, wherein, (such as oatmeal, Semen sesami nigrum are white for the cereal-granules of formation particle adhesion layer Sesame etc.), broken nut or fruit grain etc. be uniformly adhered on the outer surface of the layers of syrup in the product.On the other hand, exist Before wrapping up layers of syrup on to macadamia kernel outer surface, it is anti-oxidant to be formed to spray polyphenoils to the macadamia kernel Nitride layer；Then, by the macadamia kernel cutting into two, and scraped out respectively the hemisphere shell sape kernel with cavity with to Sauce is filled in the kernel and then merges two described hemisphere shell sape kernels.The macadamia product is first when edible Crisp particle adhesion layer is first tasted, then happy layers of syrup can slowly dissolve in the mouth of eater holds, and next eats To the macadamia kernel of delicious and crisp, the sauce of giving off a strong fragrance is finally tasted, so as to successively provide a variety of taste stimulations, is made Obtain the rich in taste of whole product.Also, due to further with the addition of other nutritional ingredients (such as oatmeal, sauce), so as to Make the nutrition of resulting macadamia product more balanced and comprehensive.

As shown in fig. 1, the outermost layer of macadamia product described in the utility model is particle adhesion layer, using the teaching of the invention it is possible to provide Abundant nutrition, tempting outward appearance and crisp mouthfeel.The particulate matter for forming the particle adhesion layer may include but be not limited to paddy Composition granule, broken nut, fruit grain or their arbitrary composition.Wherein, the cereal-granules preferably selected from ripe oatmeal, Semen sesami nigrum or white sesameseed (preferably ripe Semen sesami nigrum or white sesameseed).The broken nut may be selected from for example broken almond, grating peanut benevolence, broken Polly seed nucleole etc..The fruit grain can be for lyophilized fruit grain, such as shredded coconut meat etc..

The secondary outer layer of macadamia product described in the utility model is layers of syrup.In one embodiment, the sugar Pulp layer includes white granulated sugar and high maltose syrup.Preferably, the layers of syrup further includes ginger juice, brown sugar and honey.It is described Ginger juice, brown sugar and honey can also play certain food therapy effect while providing delicious to product.Specifically, it is raw Anemofrigid cold can be prevented and treated containing pungent and fragrance ingredient (such as zingerone and gingerol etc.) in ginger juice, is made by sweating Cold-evil solves from table.Gingerol has stimulation to oral cavity and gastric mucosa, can promote digestive juice secretion, improve a poor appetite, and promotes intestines Wriggle in road.Zingerone has excitation to breathing and vasomotor center, can stimulate circulation.

The honey included in layers of syrup can improve blood constituent, and informal dress is with very good to cardiovascular patient.Honey is to liver It is dirty to have maintenance effects, liver cell regeneration can be promoted, the formation to fatty liver has certain inhibition.Edible honey can be mended quickly Physical efficiency is filled, elimination is tired out, builds up one's resistance to disease.The people of insomnia oral 1 soupspoon honey before daily sleep can be accelerated Fall asleep, honey can also relax bowel.

The brown sugar included in layers of syrup is not by sucrose that is highly refined, decolourizing, in addition to providing heat energy, is also contained Trace element, such as calcium, potassium, iron, magnesium and folic acid and other mineral matters, there is very high nutritive value.Brown sugar energy rich in nutrition, It is the indispensable excellent tonic product of women.Relevant research shows that it is very rich to find that brown sugar contains with AFS measure Rich Trace Elements, some of which trace element have the function of intense stimulus body hematopoiesis.Brown sugar is suitable to woman in menstrual period Smooth helpful, hot brown sugar water can allow body warmer, increase energy, active qi and blood, accelerate blood circulation, menstruation can also arrange compared with To be smooth.The traditional Chinese medical science thinks that brown sugar is warm-natured sweet, enters spleen, have tonifying middle-Jiao and Qi, it is slow in, helping digestion, invigorating the spleen warm stomach function, also stop Pain, promoting circulation of blood, the effectiveness for cold dispelling of invigorating blood circulation.In addition, brown sugar and being used cooperatively for ginger juice have cosmetic result, chill is applied also for The auxiliary treatment of stomach cold after catching a cold or drenching with rain.

In one embodiment, syrup is prepared using the following raw material：30wt%-50wt% white granulated sugars, 30wt%- The drinking water of 50wt% high maltose syrups and surplus.Prepared syrup has glittering and translucent outward appearance.In another embodiment party In formula, syrup is prepared using the following raw material：30wt%-50wt% white granulated sugars, 30wt%-50wt% high maltose syrups, 3wt%-10wt% brown sugar, 0.05wt%-0.2wt% coconut oil, 0.1wt%-0.5wt% lecithin, 2wt%-10wt% lifes Ginger juice, 1wt%-4wt% honey, the drinking water of 0.005wt%-0.02wt% water solubilitys oleoresin ginger and surplus.It is prepared Syrup further have health care effect.Wherein, the addition of coconut oil and lecithin helps further to maintain syrup Uniformity and be readily produced operation.

What the inner side of the layers of syrup in macadamia product described in the utility model was close to is that anti-oxidant nitride layer (that is, should The third layer that product counts from outside to inside).The polyphenoils can be known in the art any edible polyphenoils, preferably For vitamin E solution (the dimension life in the Glycerin, mixed triester with caprylic acid capric acid further preferably in 9 times of weight in Glycerin, mixed triester with caprylic acid capric acid Plain E solution).Glycerin, mixed triester with caprylic acid capric acid is colourless, tasteless transparency liquid, and its viscosity is about the half of general vegetable oil.Pungent capric acid Glyceride oxidation stability is good, has good intersolubility with some oxidants, vitamin (such as vitamin E), its emulsibility, Dissolubility, extensibility and lubricity are better than common grease.Due to the considerably less (example of dosage of polyphenoils (such as vitamin E) Such as, it is only 0.08wt% to 0.2wt%, preferably from about for the weight of the macadamia kernel after toasting and shelling 0.1wt%), if without dilution be difficult by its even application on macadamia surface, therefore using polyphenoils solution, It is preferred that sprayed using vitamin E mixed liquor obtained from the Glycerin, mixed triester with caprylic acid capric acid dissolved dilution vitamin E using 9 times of weight Apply.The mixed liquor has that oxidation stability is good, colourless, tasteless (other peculiar smell will not be brought to product), viscosity it is low and be easy to by The advantages of being sprayed on the macadamia surface after toasting and shelling.On the macadamia kernel surface after toasting and shelling Vitamin E of a thin layer as antioxidant is sprayed evenly, can effectively prevent the oxygen in air from contacting, and slows down oxidation hair It is raw, extend the shelf life.

The layer of the inner side accompanying by anti-oxidant nitride layer in macadamia product described in the utility model is spherical shell shape Macadamia kernel layer (that is, the product from outside to inside number the 4th layer).Pass through the summer for handling toasted and surface oxidation-resistant Prestige razes the cutting of fruit kernel into two, and digs out hemi-spherical cavities on two resulting hemispherical kernels respectively and form two The macadamia kernel of hemisphere shell sape, the macadamia kernel of spherical shell shape is formed by the two matched moulds, as the summer of the present invention Prestige razes the macadamia kernel layer of the spherical shell shape in fruit product.Although skilled artisans appreciate that appointing more than 0 The macadamia kernel layer of meaning thickness can realize the purpose of this utility model, but only from be easy to for the angle of processing (when When the thickness of macadamia kernel layer is less than 2mm, it is possible to can processing when crush, be unfavorable for processing) preferably the Hawaii Fruit kernel layer has the thickness more than or equal to 2mm.

In the internal cavities of the macadamia kernel layer of spherical shell shape in macadamia product described in the utility model For sauce central core (that is, the innermost layer of the product).The sauce central core is by the way that sauce is filled to the spherical shell shape Formed in the internal cavities of macadamia kernel layer.The sauce can be edible any sauce well known in the prior art Or their mixture, such as including but not limited to cheese sauce, nut spreads (such as peanut butter, fibert sauce), jam (such as apple Sauce, strawberry jam), chocolate cream or mayonnaise.The sauce can further include broken nut, preferably diameter less than 2mm's Broken nut.Broken nut can be commercially available any broken nut, such as broken almond, grating peanut benevolence, broken fibert etc..The sauce Butter can also further be included.Preferably, the exemplary sauce comprising broken nut and butter of the present utility model can be Sandwich cheese sauce with following composition：10wt%-30wt% mayonnaise, 10wt%-30wt% cheese sauces, 5wt%- The broken nuts of 20wt% (preferably diameter is less than 2mm), 5wt%-25wt% peanut butter, 5wt%-15wt% fiberts sauce and 5wt%-15wt% butter (the good butter of the preferably commercially available entitled peace of brand).By the way that the summer of the spherical shell shape of sauce will be filled with Prestige razes the laminated mould of fruit kernel, hangs syrup and enwrapped granule thing, so as to form macadamia product described in the utility model.

The method for manufacturing macadamia product

As shown in Figures 2 and 3, the utility model provides the exemplary side for manufacturing macadamia product as described above Method, wherein, methods described comprises the following steps：

(1) syrup is prepared；

(2) macadamia is toasted；

(3) shell of toasted macadamia is peelled off, obtains pending macadamia kernel, by the summer prestige The outer surface of smooth fruit kernel sprays edible polyphenoils to carry out surface oxidation-resistant processing, so as in the macadamia fruit Anti-oxidant nitride layer is formed on the outer surface of benevolence；

(4) the macadamia kernel handled through surface oxidation-resistant is cut into two hemispherical macadamia kernels, and divided Hemi-spherical cavities are not dug out in the section side of the hemispherical macadamia kernel, obtain the macadamia fruit of two hemisphere shell sapes Benevolence；

(5) sauce is provided, and the sauce is packed into the half of the macadamia kernel of described two hemisphere shell sapes respectively In spherical hollow space, the macadamia kernel matched moulds that will then be filled with two hemisphere shell sapes of the sauce is complete spherical shell shape Macadamia kernel；

(6) the macadamia kernel of the spherical shell shape is immersed in the syrup described in step (1), thus in the spherical shell shape Macadamia kernel the anti-oxidant nitride layer outer surface on wrap up layers of syrup, obtain being enclosed with the macadamia of layers of syrup Kernel；

(7) the macadamia kernel for being enclosed with layers of syrup is made to be contacted with particulate matter, so as in the outer of the layers of syrup The particulate matter is adhered on surface, so as to form particle adhesion layer, obtains macadamia product described in the utility model.

For step (1), in some embodiments, syrup can be prepared by following process：By white granulated sugar, high malt Syrup, drinking water and optional ginger juice and brown sugar are heated with stirring to no granulated sugar grain, the impurity screening after being heated to 100 DEG C, Liquid syrup is obtained, continues thereafter with and is heated to 150 DEG C -155 DEG C, it is stand-by at a temperature of obtaining syrup and being maintained at 140 DEG C -155 DEG C. Preferably, it is described to be filtered through the progress of 120 eye mesh screens.In a preferred embodiment, the preparation process of the syrup can enter one Step to remove the minute bubbles in syrup, while takes the part water in syrup away comprising vacuumize process is carried out to obtained syrup Point, reduce syrup moisture.Preferably, the moisture of the syrup after processing is≤1wt%.

In further preferred embodiment, after liquid syrup is heated into 150 DEG C -155 DEG C, optionally further by coconut palm The raw materials such as seed oil, lecithin, honey and water-soluble oleoresin ginger are added into the liquid syrup and are stirred.

In a preferred embodiment, syrup is prepared using the following raw material：30wt%-50wt% white granulated sugars, 30wt%- The drinking water of 50wt% high maltose syrups and surplus.In another preferred embodiment, sugar is prepared using the following raw material Slurry：30wt%-50wt% white granulated sugars, 30wt%-50wt% high maltose syrups, 3wt%-10wt% brown sugar, 0.05wt%- 0.2wt% coconut oil, 0.1wt%-0.5wt% lecithin, 2wt%-10wt% ginger juices, 1wt%-4wt% honey, The drinking water of 0.005wt%-0.02wt% water solubilitys oleoresin ginger and surplus.

For step (2), preferably select that grain is big and full unabroken complete macadamia is toasted.Preferably It is that macadamia is toasted at a temperature of 120-160 DEG C, preferably toasts 20-50min.It may further be preferable that by the summer Prestige name for ancient tribes in the east fruit, which is uniformly layered on to be put into oven in stainless steel pallet, is toasted.

For step (3), toasted macadamia is peeled off, obtains pending macadamia kernel.It is described to treat Delicious and crisp is non-burnt when the preferably inside and outside maturity of macadamia kernel of processing, color and luster are consistent and edible.Due to macadamia oil-containing Measure and be up to 60%-80wt%, the unsaturated fatty acid content in grease is about 60wt%, and a large amount of unrighted acids therein exist Oyster is easily aoxidized in the presence of light and oxygen to lose and there is clam loudspeaker taste so that its quality variation and can not eat.To delay Xia Wei Smooth fruit oxidation oyster loses, and is no more than preferably after the shell of toasted macadamia is peelled off in 2h time and is treated to described The macadamia kernel of processing carries out surface oxidation-resistant processing.The surface oxidation-resistant processing is preferably used as natural anti-oxidation The vitamin E of agent is carried out.It may further be preferable that by spraying the vitamin E solution being in Glycerin, mixed triester with caprylic acid capric acid (more preferably Vitamin E solution in Glycerin, mixed triester with caprylic acid capric acid in 9 times of weight) carry out surface oxidation-resistant processing.Preferably, by that will treat Processing macadamia kernel input rotating speed be 3rpm-12rpm (preferably 6rpm) water chestnut pot in, and with polyphenoils (such as Vitamin E solution in Glycerin, mixed triester with caprylic acid capric acid, the vitamin E solution being preferably in the Glycerin, mixed triester with caprylic acid capric acid of 9 times of weight) The pending macadamia kernel surface is sprayed, so as to carry out surface oxidation-resistant processing.Macadamia kernel after baking It is crisp, it is easily damaged due to being collided acutely between macadamia kernel when rotating speed is too fast, so the rotating speed of the water chestnut pot is not It is preferably too fast.In further preferred embodiment, the polyphenoils is sprayed with Sprayable by watering can pressurization and waits to locate The surface of the macadamia kernel of reason.It may further be preferable that for the weight of pending macadamia kernel, spray The polyphenoils for applying 0.08wt% to 0.2wt%, preferably 0.1wt% is (molten for instance in the vitamin E in Glycerin, mixed triester with caprylic acid capric acid Liquid, the vitamin E solution being preferably in the Glycerin, mixed triester with caprylic acid capric acid of 9 times of weight).

For step (4), the macadamia that will preferably be handled using cutting tools such as thin saw blades through surface oxidation-resistant Kernel cuts into symmetrical two hemispherical macadamia kernels.For the purpose for easily facilitating cutting process, further It is preferred that the thickness of used saw blade is 0.1mm-0.5mm, preferably 0.2mm.Also it is preferred that by above-mentioned hemispherical Hawaii Fruit kernel is put into the die cavity made of rubber (such as silica gel) plastic material and fixed, with the hemispherical macadamia Dig out hemi-spherical cavities in the section side of kernel.Because the die cavity that the plastic materials such as rubber (especially silica gel) make is with respect to stainless steel There is certain elasticity Deng material softness some and surface, therefore, macadamia kernel can be protected to greatest extent in process Do not crush.Further preferably using tiny electric drill (bit diameter 1mm-3mm, preferably 2mm) in the hemispherical summer prestige Dig out hemi-spherical cavities (only remaining skin as watermelon cuts out flesh) in the section side of smooth fruit kernel.Hemi-spherical cavities can not be excessive, such as mistake The watchcase of big then remaining macadamia kernel is too thin, and shell is broken, it is therefore preferable that being formed after digging out hemi-spherical cavities Hemisphere shell sape macadamia kernel have more than or equal to 2mm thickness.

For step (5), the sauce can be selected from cheese sauce, nut spreads (such as peanut butter, fibert sauce), jam One or more in (such as apple jam, strawberry jam), chocolate cream, mayonnaise and mayonnaise.It is preferred that the sauce enters one Step includes broken nut.Or preferably described sauce further comprises butter.For the sauce, preferably pass through Cheese sauce, jam, nut spreads (preferably peanut butter), chocolate cream, mayonnaise and/or mayonnaise are mixed to get.For example, pass through Weigh cheese sauce, jam, nut spreads (preferably peanut butter), chocolate cream, mayonnaise, mayonnaise and/or butter and put into stirring Stirred in machine and (3-5min is preferably stirred with 10-30rpm rotating speed) to prepare the sauce of solidifying paste.Further preferably to above-mentioned Broken nut is added in the sauce of solidifying paste, and 1min-3min is preferably further stirred with 5-15rpm rotating speed.In this practicality In a new preferred embodiment, the sauce preferably has following composition：10wt%-30wt% mayonnaise, 10wt%- The broken nut of 30wt% cheese sauces, 5wt%-20wt% (diameter is less than 2mm), 5wt%-25wt% peanut butter, 5wt%- 15wt% fiberts sauce and 5wt%-15wt% butter.

It is preferred that the macadamia kernel of the hemisphere shell sape with hemi-spherical cavities can be put into rubber (such as silicon respectively Glue) etc. plastic material make die cavity in and fix, by filling device (such as with mounting fresh idea piping bag；Preferably It is that the size of the mounting fresh idea is 2mm-4mm, preferably 3mm) fill sauce into the hemi-spherical cavities.Then, will can fill The macadamia kernel of the hemisphere shell sape of sauce carries out matched moulds, obtains outward appearance and appears to be a complete macadamia kernel Spherical shell shape macadamia kernel (its cavity in is full of sauce).

For step (6), the macadamia kernel of the spherical shell shape after the matched moulds that step (5) is obtained immerses step (1) In the syrup of preparation, sugar is thus wrapped up on the outer surface of the anti-oxidant nitride layer of the macadamia kernel of the spherical shell shape Slurry, by cool down syrup can on the outer surface of the anti-oxidant nitride layer of the macadamia kernel of the spherical shell shape shape Into layers of syrup, so as to further cement the macadamia kernel after matched moulds, without the semi-detached situation of kernel two.By The surface layers of syrup that what this was obtained be enclosed with the macadamia kernel of layers of syrup can obstruct air, so as to further prolong The oxidation oyster of slow macadamia loses effect, and can provide the mouthfeel of sweetness simultaneously.Preferably, institute step (5) obtained The macadamia kernel for stating spherical shell shape immerses and is in 1s-5s, excellent in the syrup that the step of at a temperature of 140 DEG C -155 DEG C prepared by (1) Select 2s.Preferably, relative to spherical shell shape macadamia kernel weight, wrap up about 30wt% syrup.Preferably, it is described It is cooled under 10 DEG C -25 DEG C of temperature and≤60% humidity and carries out 5s-10s.

For step (7), described by step (6) acquisition is enclosed with the macadamia kernel of layers of syrup equipped with particle Thing (such as grain particle (such as ripe Semen sesami nigrum and/or white sesameseed, ripe oatmeal), broken nut (such as broken almond, grating peanut benevolence With broken polly seed nucleole), fruit grain (preferably freeze-dried fruit grain, such as shredded coconut meat)) container in roll, because the viscosity of syrup causes Syrup layer surface is stained with particulate matter, so as to form the particle adhesion layer in macadamia product described in the utility model.

The in the market product similar with the utility model product structure is typically to bake into shelly by primary raw material of flour Baking biscuit based food.It fills nut, chocolate cream etc. in the shell of shaping, then is baking the food surface coating of shelling One layer of chocolate mass, outermost layer spread some nut bits.The utility model is different from the food of above-mentioned simple structure, is with through drying Whole grain macadamia kernel after baking and shelling is main body, symmetrical two hemisphericals macadamia kernel is cut into, in hollowing out Into spherical shell after the heart, two hemispherical macadamia kernels are subjected to matched moulds after filling sauce in spherical shell, form outer watch again It is complete spherical shell shape macadamia kernel up.To make the macadamia kernel of the spherical shell shape after matched moulds bond consolidation, at it Covering surface layers of syrup, while the layers of syrup can also play a part of obstructing the oxygen in air, delay the oxidation of macadamia Oyster loses, and provides sweet and dilitious abundant mouthfeel.

The exemplary embodiment mentioned by this paper can be illustrated by following numbering paragraph.

A kind of 1. macadamia product, it is characterised in that the macadamia product include particle adhesion layer, layers of syrup, The macadamia kernel layer and sauce central core of anti-oxidant nitride layer, spherical shell shape, wherein, the anti-oxidant nitride layer is sprayed on described On the outer surface of macadamia kernel layer, the layers of syrup is wrapped on the outer surface of the anti-oxidant nitride layer, and the particle is attached Layer to be adhered on the outer surface of the layers of syrup, and the sauce central core is filled in and enclosed by the macadamia kernel layer In the internal cavities of formation.

2. the macadamia product as described in paragraph 1, wherein, the particle adhesion layer is included selected from cereal-granules, broken heavily fortified point One or more particulate matters in fruit and fruit grain.

3. the macadamia product as described in paragraph 2, wherein, the cereal-granules are selected from oatmeal, Semen sesami nigrum and white One or more in sesame.

4. the macadamia product as described in paragraph 3, wherein, the cereal-granules are selected from ripe oatmeal, ripe black One or more in sesame and ripe white sesameseed.

5. the macadamia product as described in either segment in paragraph 2-4, wherein, the broken nut is selected from broken almond, broken One or more in shelled peanut and broken polly seed nucleole.

6. the macadamia product as described in either segment in paragraph 2-5, wherein, the fruit grain is lyophilized fruit grain.

7. the macadamia product as described in either segment in paragraph 2-6, wherein, the fruit grain is shredded coconut meat.

8. the macadamia product as described in either segment in paragraph 1-7, wherein, the layers of syrup includes white granulated sugar and Gao Mai Bud syrup.

9. the macadamia product as described in paragraph 8, wherein, the layers of syrup by 30wt%-50wt% white granulated sugars, 30wt%-50wt% high maltose syrups and the drinking water of surplus are made.

10. the macadamia product as described in paragraph 8, wherein, the layers of syrup further includes ginger juice, brown sugar and honeybee Honey.

11. the macadamia product as described in paragraph 10, wherein, the layers of syrup by being made as follows：30wt%-50wt% White granulated sugar, 30wt%-50wt% high maltose syrups, 3wt%-10wt% brown sugar, 0.05wt%-0.2wt% coconut oil, 0.1wt%-0.5wt% lecithin, 2wt%-10wt% ginger juices, 1wt%-4wt% honey, 0.005wt%-0.02wt% water The drinking water of dissolubility oleoresin ginger and surplus.

12. the macadamia product as described in either segment in paragraph 1-11, wherein, the antioxygen of the formation anti-oxidant nitride layer Compound is the vitamin E solution in Glycerin, mixed triester with caprylic acid capric acid.

13. the macadamia product as described in paragraph 12, wherein, the polyphenoils is the pungent capric acid in 9 times of weight Vitamin E solution in glyceride.

14. the macadamia product as described in either segment in paragraph 1-13, wherein, relative to the Xia Wei toasted and after shelling The weight of smooth fruit kernel, the weight for forming the polyphenoils of the anti-oxidant nitride layer is 0.08wt%-0.2wt%, preferably 0.1wt%

15. the macadamia product as described in either segment in paragraph 1-14, wherein, the macadamia kernel layer has big In or equal to 2mm thickness.

16. the macadamia product as described in either segment in paragraph 1-15, wherein, form the sauce of the sauce central core For the one or more in following：Cheese sauce, nut spreads, jam, chocolate cream and mayonnaise.

17. the macadamia product as described in paragraph 16, wherein, the nut spreads are in peanut butter and fibert sauce One or more.

18. the macadamia product as described in paragraph 16, wherein, the jam is one in apple jam and strawberry jam Kind is a variety of.

19. the macadamia product as described in either segment in paragraph 16-18, wherein, form the sauce of the sauce central core Material further includes broken nut.

20. the macadamia product as described in paragraph 19, wherein, the broken nut is the broken nut that diameter is less than 2mm Benevolence.

21. the macadamia product as described in paragraph 19 or 20, wherein, the broken nut is selected from broken almond, design of scattered small flowers and plants One or more in the raw broken fibert in Renhe.

22. the macadamia product as described in either segment in paragraph 16-21, wherein, form the sauce of the sauce central core Material further includes butter.

23. the macadamia product as described in either segment in paragraph 1-22, wherein, form the sauce of the sauce central core With following composition：10wt%-30wt% mayonnaise, 10wt%-30wt% cheese sauces, the broken nuts of 5wt%-20wt%, 5wt%-25wt% peanut butter, 5wt%-15wt% fiberts sauce and 5wt%-15wt% butter.

Embodiment

Unless otherwise indicated, the source of the raw material used in the following each embodiments of the utility model and the following institute of product type State：

White granulated sugar (Gaungzhou Huaqiao Sugar Factory, brand：Silk cotton)；(the happy biotechnology of Jinan moral, maltose contain high maltose syrup Amount (in terms of dry) >=70wt%, sugar cook temperature >=150 DEG C)；(Lincang sweet tea miaow plays food, brand to brown sugar：The sugar of cloud)；Coconut Oily (this daily use chemicals development in science and technology of the Guangzhou Chinese one hundred, brand：The Chinese one hundred this, 24 DEG C of fusing point)；Butter (the triumphant industry of Shanghai credit, brand：An Jia； The place of production：New Zealand)；Lecithin (the taste biotechnology of Hebei hundred, brand：Hundred tastes；Food-grade)；Ginger juice (fresh ginger purchased in market, clearly Squeezed the juice after washing away skin)；Honey (Shaanxi chin or cheek honeybee hall honey source factory, brand：Nourish honeybee hall；Type：All flower honey)；Water-soluble ginger oil Resin (Zhengzhou Xue Mailong)；Liquid natural VE (Guangzhou product ancient cooking vessel chemical science and technology, brand：Product ancient cooking vessel；Model：AJ-001-1)；It is pungent Glycerol decanoate (Zhejiang oasis biotechnology, brand：Oasis；Food-grade)；Peanut butter (Shandong China Oil and Food Import and Export Corporation peanut food, brand：Good fortune Near the house；Original flavor children slip)；Fibert sauce (the green commerce and trade in Beijing mountain, brand：Jia Libao；The place of production：Belgium；Magma class)；Mayonnaise (Beijing mound is than food, fragrant and sweet taste mayonnaise)；Cheese sauce (nation scholar (Tianjin) food, brand：French hundred lucky good fortune；The place of production：My god Tianjin)；Oatmeal (the western wheat food in Hebei, brand：Western wheat)；Semen sesami nigrum (Linyi City Lanshan District paddy drifting fragrance food, brand：Paddy is floatd It is fragrant)；White sesameseed (development in science and technology of Shenzhen's favourite, brand：Pass river)；Grating peanut benevolence (Shandong peanut Co., Ltd of Weihai China Oil and Food Import and Export Corporation； Freeze-dried fruit grain (Jiangmen city Jia get Food Co., Ltd, brand：Jia get Mei, grade：One-level).

INSTRUMENT MODEL is as follows used in embodiment：(Nanjing space expects mechanical source factory, model to water chestnut pot：BY-600), bake Case (Beijing hero roc century Chu Ye Co., Ltds, brand：Thick mountain, model：RQL-Y-1), die cavity (electronics source when Yiwu City is good Factory, brand：Wellget, material：Silica gel).

Embodiment 1

Each raw material and its formula used in the present embodiment are shown in as follows：

Include the sauce of broken nut：30wt% mayonnaise, 20wt% cheese sauces, (diameter is less than the broken nuts of 15wt% 2mm), 15wt% peanut butter, 10wt% fiberts sauce, 10wt% butter.

Syrup：41wt% white granulated sugars, 38wt% high maltose syrups, 7.2wt% brown sugar, 0.1wt% coconut oil, 0.2wt% Lecithin, 5.9wt% ginger juices, 2wt% honey, 0.01wt% water solubilitys oleoresin ginger and 5.59wt% drinking water.

Vitamin E solution：10wt% liquid natural VEs in 90wt% Glycerin, mixed triester with caprylic acid capric acid.

Oatmeal：Bake.

1. prepare syrup

Formula by as above recording weighs white granulated sugar, high maltose syrup, brown sugar, ginger juice, drinking water input stainless-steel pan Interior, side agitating and heating is dissolved to mixture entirely without granulated sugar grain, the temperature of the mixture up at 100 DEG C with 120 mesh screens sugar Slurry goes the removal of impurity, obtains liquid syrup.The liquid syrup big fire is heated to seething with excitement, liquid syrup temperature is up to 155 DEG C after about 17min.With Afterwards, coconut oil, lecithin, honey and water-soluble oleoresin ginger are sequentially added, is quickly stirred, obtains syrup semi-finished product.Take out The minute bubbles in the syrup semi-finished product and partial moisture is removed in vacuum, reduces syrup moisture to≤1wt%.

2. macadamia is toasted and shelled

Select that particle is big and full unabroken complete macadamia, be uniformly layered in stainless steel tray and be put into oven 40min is toasted at a temperature of 140 DEG C, bakes and peels off to macadamia, the inside and outside maturation of resulting macadamia kernel Degree, color and luster are consistent, and delicious and crisp is non-burnt when eating, using the macadamia kernel as product 1.

3. the surface oxidation-resistant processing of macadamia kernel

It is no more than after toasted macadamia to be peelled off to shell in 2 hours, pending macadamia kernel is thrown Enter into the water chestnut pot of rotation, set water chestnut pot rotating speed as 6rpm.Relative to the weight of the pending macadamia kernel, Watering can pressurization is used to spray 0.1wt% above-mentioned vitamin E solution with Sprayable.So as to be treated into the water chestnut pot of rotation Sprayed on the surface of the macadamia kernel of processing uniform.Using the macadamia kernel by surface oxidation-resistant processing as production Product 2.

4. cut through the macadamia kernel of surface oxidation-resistant processing

The macadamia kernel handled through surface oxidation-resistant is cut into symmetrical two with the thin saw blade that thickness is 0.2mm Half, obtain two hemispherical macadamia kernels.Above-mentioned hemispherical macadamia kernel is put into the mould made of silica gel Intracavitary is simultaneously fixed, and hemisphere is dug out in the section side of hemispherical macadamia kernel using the tiny electric drill that bit diameter is 2mm Shape cavity, obtain the macadamia kernel for the hemisphere shell sape that thickness is 2mm.

5. the preparation and filling of sauce

Formula by as above recording is weighed in mayonnaise, cheese sauce, peanut butter, fibert sauce and butter input mixer, with It is in uniform solidifying paste after 15rpm rotating speed stirring 4min；Broken nut is then added, is well mixed with 5rpm stirrings 2min and is Only, sauce is obtained.

The macadamia kernel of hemisphere shell sape with hemi-spherical cavities is put into the die cavity made of silica gel material simultaneously Fix, the above-mentioned sauce prepared is loaded into piping bag, using the mounting fresh idea that size is 3mm, above-mentioned sauce is squeezed into half Spherical hollow space is interior and fills the full cavity.The macadamia kernel matched moulds for two hemisphere shell sapes for filling full sauce is turned into one It is overall, the macadamia kernel of spherical shell shape is obtained, its outward appearance appears to be a complete macadamia kernel.After the matched moulds Macadamia kernel as product 4.

6. wrap up syrup

The macadamia kernel for having filled the spherical shell shape after sauce and matched moulds is immersed 2 in syrup of the insulation at 150 DEG C Second, its surface is sticked the syrup of heat.Wherein, relative to the spherical shell shape macadamia kernel weight, after matched moulds Macadamia kernel is coated with own wt about 30wt% syrup.At 15 DEG C of temperature and≤60% relative humidity Cooling 7 seconds, now syrup is shaped substantially on the surface of the macadamia kernel of spherical shell shape, and (now syrup does not solidify completely But have viscous feel), it is possible thereby to the macadamia kernel of the spherical shell shape after matched moulds further be cemented, without two half points From.So as to obtain being enclosed with the macadamia kernel of layers of syrup.This is enclosed with the macadamia kernel of layers of syrup as product 5。

7. adhered particles thing

The macadamia kernel for being enclosed with layers of syrup is rolled in the container equipped with oatmeal, due to gluing for syrup The syrup layer surface that property makes sticks oatmeal, so as to obtain macadamia product, is designated as product 6.

Embodiment 2

Each raw material and its formula used in the present embodiment are shown in as follows：

Include the sauce of broken nut：20wt% mayonnaise, 25wt% cheese sauces, (diameter is less than the broken nuts of 15wt% 2mm), 10wt% peanut butter, 20wt% fiberts sauce, 10wt% butter.

Syrup：40wt% white granulated sugars, 39wt% high maltose syrups, 5wt% brown sugar, 0.15wt% coconut oil, 0.4wt% ovum Phosphatide, 8wt% ginger juices, 3wt% honey, 0.02wt% water solubilitys oleoresin ginger and 4.03wt% drinking water.

Vitamin E solution：10wt% liquid natural VEs in 90wt% Glycerin, mixed triester with caprylic acid capric acid.

Semen sesami nigrum：Bake.

Preparation method is same as Example 1, and macadamia product is prepared, and is designated as product 7.

Embodiment 3

Each raw material and its formula used in the present embodiment are shown in as follows：

Include the sauce of broken nut：35wt% mayonnaise, 15wt% cheese sauces, (diameter is less than the broken nuts of 12wt% 2mm), 22wt% peanut butter, 8wt% fiberts sauce, 8wt% butter.

Syrup：41wt% white granulated sugars, 38wt% high maltose syrups, 21wt% drinking water.

Vitamin E solution：10wt% liquid natural VEs in 90wt% Glycerin, mixed triester with caprylic acid capric acid.

White sesameseed：Bake.

In addition to step 1 does not add coconut oil, lecithin, honey and ginger resin, other operations are same as Example 1, prepare Macadamia product is obtained, is designated as product 8.

Comparative example 1

In addition to sauce is not filled by, macadamia product is prepared according to method and raw material same as Example 1, is designated as Product 3.

Comparative example 2

In addition to surface oxidation-resistant processing is not carried out, Hawaii is prepared according to method and raw material same as Example 1 Fruit product, it is designated as product 9.

Effect example 1：The checking of inoxidizability

Effect of the surface oxidation-resistant processing to the inoxidizability of macadamia product is carried out using vitamin E solution to study Fruit, inventor of the present utility model is to being not carried out macadamia of the surface oxidation-resistant processing with having been carried out surface oxidation-resistant processing Product (that is, above-mentioned product 6 and 9) carries out following effect assessment：

Product 6 and product 9 produced above are respectively charged into the packaging bag that material is OPP25/VMPET12/CPP50, Specification is 150 grams/bag.It is put into climatic chamber and carries out accelerated oxidation test, acid of the periodic detection as main security index Valency (its unit is mg/g KOH) and peroxide value (its unit is g/100g) judge product quality stability.Wherein, constant temperature The temperature of constant humidity cabinet is set as 37 DEG C；Humidity set is 92%RH.Placed in climatic chamber and be approximately equivalent within 1 week store under normal temperature Deposit 1 month, i.e. place 12 weeks in climatic chamber and stored 12 months equivalent under normal temperature condition.

GB/T5009.37 is pressed in the detection of acid value, peroxide value《The analysis method of edible vegetable oil sanitary standard》Middle regulation Perform.

The accelerated oxidation test result of the product 6 of table 1 and product 9

Above-mentioned experimental data is shown, molten using vitamin E during the accelerated oxidation test carried out in climatic chamber It is 0.6mg/g KOH, peroxide value that liquid, which carries out acid value of the macadamia product (product 6) of surface oxidation-resistant processing after 12 weeks, For 0.05g/100g；And do not carry out the acid value of the macadamia product (product 9) of surface oxidation-resistant processing for 1.2mg/g KOH, Peroxide value is 0.08g/100g.It can be seen that obvious antioxygen can be shown by carrying out surface oxidation-resistant processing using polyphenoils Change the effect become sour.

In addition, by test, the shelf-life of the macadamia product handled through polyphenoils surface oxidation-resistant can be by 10 Extend to 15 months within individual month, now still conform to GB 19300《National food safety standard nut and seed based food》It is defined main Safety index.

Effect example 2：The sensory evaluation of macadamia product

Sensory evaluation is carried out to each product prepared in above-described embodiment 1-3 and comparative example 1.Screening 12 is trained to be reached To evaluation require composition of personnel sensory evaluation group, by crisp degree, taste, rich in taste degree, pack 12 months after mouth The evaluation order of interest sense, product is carried out tasting evaluation marking one by one, calculate average value.The fractional weight system of each assessment item Number is：Crisp degree accounts for 30%；Taste, rich in taste degree account for 40%；Taste mouthfeel of the packaging after 12 months accounts for 30%.Sense organ Evaluation criterion is as shown in table 2.The result of sensory evaluation is as shown in table 3.

The sensory evaluation standard of the macadamia product of table 2

The Analyses Methods for Sensory Evaluation Results of each macadamia product of table 3

It was found from above-mentioned Analyses Methods for Sensory Evaluation Results, product 6-8 taste is very good, rich in taste, has a sense of hierarchy, and conduct pair The product 1-5 of ratio taste, mouthfeel evaluation score are significantly lower than product 6-8.

On the other hand, for taste mouthfeel this assessment item after packaging 12 months, product 6-8 is scored at 84- 86 points, far above 57 points of product 1.Therefore, storage at normal temperature does not spray the macadamia product tool of anti-oxidant nitride layer after 12 months There is the clam loudspeaker taste that obvious grease oxidation rancid is brought, and spray the macadamia product without grease oxidative rancidity of anti-oxidant nitride layer The clam loudspeaker taste and peculiar smell brought.

In a word, the appearance luster for the macadamia product that embodiment 1, embodiment 2 and embodiment 3 make is preferable, and conduct Ripe oatmeal, ripe Semen sesami nigrum, the ripe white sesameseed of outmost surface layer are adhered well in syrup layer surface.Tasting When, happy layers of syrup is slowly dissolved in mouth to come, and then tastes the macadamia kernel shell of delicious and crisp, finally tastes dense Fragrant sauce, shows changeable delicious food and mouth feeling experience.

Although above having made detailed description to the utility model by generality explanation and specific embodiment, But it can modify or improve on the basis of the utility model, this will be apparent to those skilled in the art. Therefore, the these modifications or improvements on the basis of without departing from the utility model spirit, belong to the requires of the utility model The scope of protection.

Claims (2)

1. a kind of macadamia product, it is characterised in that the macadamia product includes particle adhesion layer, layers of syrup, antioxygen The macadamia kernel layer and sauce central core of compound layer, spherical shell shape, wherein, the anti-oxidant nitride layer is sprayed on the summer prestige On the outer surface of smooth fruit kernel layer, the layers of syrup is wrapped on the outer surface of the anti-oxidant nitride layer, the particle adhesion layer It is adhered on the outer surface of the layers of syrup, and the sauce central core is filled in and surrounds shape by the macadamia kernel layer Into internal cavities in.

2. macadamia product as claimed in claim 1, wherein, the macadamia kernel layer, which has, is more than or equal to 2mm Thickness.