High-stability roasted nut seeds and nuts and processing method

Abstract

The invention provides a high-stability roasted nut and a processing method thereof. The high-stability roasted nut comprises nut raw materials, seasonings, liquorice, pepper, fennel, galangal and a sweetening agent. Various spices and seasonings are combined for use, so that the roasted seeds and nuts have complex and rich flavors, are salty, fragrant and sweet, and also have unique flavors of spicy and spices. According to the processing method disclosed by the invention, the structure and quality of the grease are protected, the oxidation resistance of the roasted nut food is improved, nutrients and flavor substances in the food can be well reserved, and the prepared roasted nut food is pure in taste, rich in fragrance, long in shelf life and good in market potential.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and relates to nut roasting, and in particular to a high-stability nut roasting method and a processing method for improving the stability of nut roasting oil. Background Art

[0002] Nuts and roasted seeds refer to foods made from nuts, seeds or their kernels as the main raw materials, mainly including melon seeds, walnuts, pistachios, cashews, hazelnuts, etc. Nuts and roasted seeds contain a variety of nutrients such as protein, minerals, vitamins, etc. They have high nutritional value, rich flavors and a wide variety of varieties. They are a kind of snack food favored by consumers.

[0003] Nuts and roasted seeds and nuts are rich in oil, generally 45%-60%, and most of them have a high content of unsaturated fatty acids. After high-temperature cooking (or boiling), the oil is prone to become unstable during the production, processing, storage and circulation process. It is easy to oxidize and deteriorate to produce a rancid smell, and the peroxide value and acid value will exceed the standard, thereby deteriorating in quality and producing a rancid smell, which has a serious impact on the flavor of the food; the peroxide value exceeds the standard. Many roasted seeds and nuts have excessive peroxide values ​​when stored for 2-3 months in the hot summer.

[0004] Therefore, improving the antioxidant properties of nuts and roasted foods and improving oil stability are of great significance to extending the shelf life of nuts and roasted foods and promoting the healthy development of the roasted foods industry. Summary of the invention

[0005] In order to solve the above problems, the present invention first provides a high-stability roasted nuts and a processing technology thereof for improving the stability of roasted nuts oil. The present invention can not only improve the antioxidant properties of roasted nuts food, but also well retain the nutrients and flavor substances in the food. The prepared roasted nuts food has a pure taste, rich aroma, long shelf life, and good market potential.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] A high-stability roasted nut, comprising, by weight, 800-1200 parts of nut raw materials, 164.08-246.12 parts of seasonings, 0.8-1.2 parts of liquorice, 0.8-1.2 parts of prickly ash, 1.76-2.64 parts of cumin, 1.2-1.8 parts of ginger and 3.01-4.44 parts of sweetener.

[0008] As a preferred embodiment of the present invention, the seasoning is a combination of edible salt, white sugar and monosodium glutamate.

[0009] As a preferred embodiment of the present invention, the amounts of edible salt, white sugar and monosodium glutamate added to the seasoning are 96-144 parts of edible salt, 68-102 parts of white sugar and 0.08-0.12 parts of monosodium glutamate, respectively, by weight.

[0010] As a preferred embodiment of the present invention, the sweetener includes a combination of sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol, erythritol, sodium cyclamate, acesulfame potassium, saccharin sodium or sucralose.

[0011] As a preferred embodiment of the present invention, the sweetener is a combination of sodium cyclamate, acesulfame potassium, saccharin sodium and sucralose.

[0012] As a preferred embodiment of the present invention, the added amounts of cyclamate, acesulfame potassium, saccharin sodium and sucralose in the sweeteners are 0.96-0.144 parts of cyclamate, 1.2-1.8 parts of acesulfame potassium, 0.4-0.6 parts of saccharin sodium and 0.4-0.6 parts of sucralose respectively by weight.

[0013] As a preferred embodiment of the present invention, the nut raw materials include sunflower seeds, walnuts, pistachios, cashews or hazelnuts.

[0014] The present invention also provides a method for processing the above-mentioned high-stability roasted nuts, the processing method comprising the following steps:

[0015] 1) Crack and remove the nut shells;

[0016] 2) According to the above formula, seasoning, licorice, pepper, cumin, ginger, sweetener and the nuts after the greening are mixed to taste;

[0017] 3) Baking, cooling, sorting, metal inspection and packaging.

[0018] As a preferred embodiment of the present invention, in step 3), baking includes constant temperature hot air baking, variable temperature hot air baking or far infrared baking.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] 1) The present invention can not only improve the antioxidant properties of nut roasted seeds and seeds food, but also can well retain the nutrients and flavor substances in the food. The prepared nut roasted seeds and seeds food has a pure taste, a strong aroma, a long shelf life, and has good market potential.

[0021] 2) The processing method of the present invention is simple and suitable for industrial production.

[0022] 3) Compared with the 0.5-3 month shelf life in the prior art, the present invention can at least achieve a shelf life of 9-12 months, which can effectively prevent the oxidation and rancidity of nut and roasted seeds and nuts products, and has a sweet and crispy taste with less loss of nutritional value. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a processing flow chart of the present invention. DETAILED DESCRIPTION

[0024] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0025] The invention firstly provides high-stability roasted nuts, which comprise, by weight, 800-1200 parts of nut raw materials, 164.08-246.12 parts of seasonings, 0.8-1.2 parts of liquorice, 0.8-1.2 parts of prickly ash, 1.76-2.64 parts of cumin, 1.2-1.8 parts of ginger and 3.01-4.44 parts of sweetener.

[0026] Calculated by weight, the amounts of edible salt, granulated sugar and monosodium glutamate added to the seasoning are 96-144 parts of edible salt, 68-102 parts of granulated sugar and 0.08-0.12 parts of monosodium glutamate respectively.

[0027] In terms of weight, the added amounts of cyclamate, acesulfame potassium, saccharin sodium and sucralose in the sweeteners are 0.96-0.144 parts of cyclamate, 1.2-1.8 parts of acesulfame potassium, 0.4-0.6 parts of saccharin sodium and 0.4-0.6 parts of sucralose respectively.

[0028] In the present invention, the addition of edible salt is used to adjust the taste, making the fried seeds and nuts more delicious, and can also prolong the shelf life and maintain the safety of food by inhibiting the growth of microorganisms. The addition of white sugar forms a contrast with the saltiness of edible oil, increasing the layered feeling of the fried seeds and nuts.

[0029] The addition of licorice adds complexity to the flavor of nutty roasted nuts. The addition of pepper, cumin, and galangal is used for seasoning, adding aroma and spiciness to the roasted nuts, and the combination can form a rich and diverse flavor.

[0030] The combined use of various spices and seasonings of the present invention makes the fried seeds and nuts have a complex and rich flavor, which has both salty fragrance and sweetness, as well as a unique flavor of spiciness and spices.

[0031] See also Figure 1, the processing method of the present invention comprises the following steps:

[0032] 1) Crack and remove the nut shells;

[0033] 2) According to the above formula, seasoning, licorice, pepper, cumin, ginger, sweetener and the nuts after the greening are mixed to taste;

[0034] 3) Baking, cooling, sorting, metal inspection and packaging.

[0035] The processing method of the invention protects the structure and quality of oils and fats, improves the antioxidant properties of nut roasted food, and can well retain the nutrients and flavor substances in the food. The prepared nut roasted food has a pure taste, a strong aroma, a long shelf life, and has good market potential.

[0036] Example 1

[0037] The high-stability roasted nuts provided in this embodiment include, by weight, 1000 parts of sunflower seeds, 120 parts of edible salt, 85 parts of white sugar, 1 part of licorice, 1 part of pepper, 2.2 parts of fennel, 1.5 parts of ginger, 0.1 part of monosodium glutamate, 1.2 parts of cyclamate, 1.5 parts of acesulfame potassium, 0.5 part of saccharin sodium, and 0.5 part of sucralose.

[0038] Follow these steps to process:

[0039] 1) Wash the sunflower seeds;

[0040] 2) According to the above formula, seasoning, licorice, pepper, cumin, ginger, sweetener and washed sunflower seeds are cooked and flavored;

[0041] 3) Bake at 95℃ constant temperature hot air for 6 hours, cool, select, inspect for metal, and pack.

[0042] Example 2

[0043] The high-stability roasted nuts provided in this embodiment include, by weight, 1200 parts of walnuts, 144 parts of edible salt, 102 parts of white sugar, 1.2 parts of licorice, 1.2 parts of pepper, 2.64 parts of fennel, 1.8 parts of ginger, 0.12 parts of monosodium glutamate, 0.144 parts of cyclamate, 1.8 parts of acesulfame potassium, 0.6 parts of saccharin sodium, and 0.6 parts of sucralose.

[0044] Follow these steps to process:

[0045] 1) Crack the walnut shell and kill the green part;

[0046] 2) According to the above formula, seasoning, licorice, pepper, cumin, ginger, sweetener and the walnuts after being blanched are mixed to taste;

[0047] 3) Far infrared baking at 100℃ for 3.5h, cooling, sorting, metal inspection, and packaging.

[0048] Example 3

[0049] The high-stability roasted nuts provided in this embodiment include, by weight, 800 parts of sunflower seeds, 96 parts of edible salt, 68 parts of white granulated sugar, 0.8 parts of licorice, 0.8 parts of pepper, 1.76 parts of cumin, 1.2 parts of ginger, 0.08 parts of monosodium glutamate, 0.96 parts of cyclamate, 1.2 parts of acesulfame potassium, 0.4 parts of saccharin sodium, and 0.4 parts of sucralose.

[0050] Follow these steps to process:

[0051] 1) Wash the sunflower seeds;

[0052] 2) According to the above formula, seasoning, licorice, pepper, cumin, ginger, sweetener and washed sunflower seeds are mixed to taste;

[0053] 3) 95-100℃ variable temperature hot air baking for 5-6h, cooling, sorting, metal inspection, and packaging.

[0054] Comparative Example 1

[0055] The same as Example 1, the only difference is that the baking in step 3) is done in a wok.

[0056] The nut and roasted food prepared in Example 1, Example 3 and Comparative Example 1 was subjected to an antioxidant test. The test method is as follows: the nut and roasted food were stored at room temperature, and the peroxide value was determined after extracting the oil every month of storage. The peroxide value determination standard was based on GB / T5009-2003, and the time when the peroxide value exceeded the maximum limit value was recorded. According to GB 19300-2014, the maximum limit value of the peroxide value of cooked sunflower seeds is 0.80 g / 100 g. The results are shown in Table 1.

[0057] Table 1. Antioxidant test results

[0058]

[0059] It can be seen that the processing method of the present invention protects the structure and quality of oils and fats, improves the antioxidant properties of nut roasted food, and can well retain the nutrients and flavor substances in the food. The prepared nut roasted food has a pure taste, rich aroma, and a long shelf life, and has good market potential.

[0060] The above is only a preferred embodiment of the present invention, and is not any formal or substantial limitation of the present invention. It should be pointed out that ordinary technicians in this technical field can make several improvements and supplements without departing from the method of the present invention, and these improvements and supplements should also be regarded as the protection scope of the present invention. Any technician familiar with this profession, without departing from the spirit and scope of the present invention, can make some changes, modifications and evolutions of the technical content disclosed above, which are equivalent embodiments of the present invention; at the same time, any changes, modifications and evolutions of any equivalent changes made to the above embodiments based on the essential technology of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A high-stability roasted nut, characterized in that: The roasted nuts include, by weight: 800-1200 parts of nut raw materials, 164.08-246.12 parts of seasonings, 0.8-1.2 parts of liquorice, 0.8-1.2 parts of prickly ash, 1.76-2.64 parts of cumin, 1.2-1.8 parts of ginger and 3.01-4.44 parts of sweetener.

2. The high-stability roasted nuts according to claim 1, characterized in that: The seasoning is a combination of edible salt, white sugar and monosodium glutamate.

3. The high-stability roasted nuts according to claim 2, characterized in that: Calculated by weight, the amounts of edible salt, granulated sugar and monosodium glutamate added to the seasoning are 96-144 parts of edible salt, 68-102 parts of granulated sugar and 0.08-0.12 parts of monosodium glutamate respectively.

4. The high-stability roasted nuts according to claim 1, characterized in that: The sweeteners include sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol, erythritol, sodium cyclamate, acesulfame potassium, saccharin sodium or a combination of sucralose.

5. The high-stability roasted nuts according to claim 4, characterized in that: The sweetener is a combination of sodium cyclamate, acesulfame potassium, saccharin sodium and sucralose.

6. The high-stability roasted nuts according to claim 5, characterized in that: In terms of weight, the added amounts of cyclamate, acesulfame potassium, saccharin sodium and sucralose in the sweeteners are 0.96-0.144 parts of cyclamate, 1.2-1.8 parts of acesulfame potassium, 0.4-0.6 parts of saccharin sodium and 0.4-0.6 parts of sucralose respectively.

7. The high-stability roasted nuts according to claim 1, characterized in that: The nut raw materials include sunflower seeds, walnuts, pistachios, cashews or hazelnuts.

8. A method for processing roasted nuts with high stability as claimed in any one of claims 1 to 7, characterized in that: The processing method comprises the following steps: 1) Crack and remove the nut shells; 2) According to the above formula, seasoning, licorice, pepper, cumin, ginger, sweetener and the nuts after the greening are mixed to taste; 3) Baking, cooling, sorting, metal inspection and packaging.

9. The method for processing roasted nuts with high stability according to claim 8, characterized in that: In step 3), baking includes constant temperature hot air baking, variable temperature hot air baking or far infrared baking.

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