Lemon peanut crisp and preparation method thereof

Abstract

The invention relates to the technical field of food, and particularly discloses lemon and peanut crisps and a preparation method thereof.The lemon and peanut crisps are prepared from lemon particles processed with honey, peanut kernels, processed sesame seeds, a sodium alginate-lemon oil microcapsule solution and a sugar solution; the preparation method comprises the following steps: preparing lemon into honey-processed lemon particles, cleaning and airing peanut kernels, baking, peeling, crushing into peanut particles, cleaning and airing sesame, and stir-frying to obtain mature sesame; uniformly mixing the honey-processed lemon particles and the peanut particles, and carrying out embedding and drying treatment; adding the sugar liquid and the cooked sesame, uniformly mixing, cooling, shaping, slitting and packaging; the lemon peanut crisp prepared by the preparation method does not contain preservatives, and uniform color and long shelf life of the product are realized through process control; the fresh flavor of the lemons is fused with the baking fragrance of the peanuts and the sesames to form a multi-layer flavor system; and a low-temperature treatment process is adopted, so that heat-sensitive nutritional ingredients such as vitamin C in the lemons are reserved to the maximum extent.

Description

Technical Field

[0001] The present application relates to the field of food technology, and more specifically, to a lemon peanut crisp and a preparation method thereof. Background Art

[0002] Lemon (Citrus limon) is a perennial evergreen tree in the genus Citrus of the Rutaceae family. Its fruit is oval or ovate, with a pale yellow peel when ripe, and has a unique aromatic character. Lemons typically bloom from April to May, and fruit from September to November. As a nutritious fruit, lemons are rich in vitamins B and C, organic acids (such as citric acid, malic acid, and quinic acid), and active ingredients such as lemon essential oil, and have high nutritional and medicinal value. The Compendium of Materia Medica records that lemons have the effects of promoting salivation and quenching thirst, dispelling heat and dampness, and modern medical research further demonstrates that lemons have antibacterial and anti-inflammatory properties, regulate gastrointestinal function, have antioxidant effects, prevent cardiovascular disease, slow aging, and enhance immunity. They are a high-quality fruit with both edible and medicinal value.

[0003] my country's lemon industry, centered in Anyue, Sichuan, ranks first in Asia in terms of both planting scale and fresh fruit production, with a domestic market share of 80%. Anyue lemons are of excellent quality, providing a rich raw material base for the research, development, and production of deep-processed lemon products. However, the processing and application of lemons still face certain technical bottlenecks, particularly in the food processing sector. Fresh lemons contain high levels of organic acids (such as citric acid), and their peel, pulp, and seeds contain large amounts of bitter substances such as naringin and limonin. This leads to a pronounced bitter aftertaste during high-temperature processing, severely impacting the product's taste and flavor quality. Furthermore, the volatile aroma components in lemons are easily lost during processing, further limiting their application in the food industry.

[0004] As a traditional snack food, peanut crisps usually use peanuts, sugar and oil as the main raw materials. They are high in sugar, fat and calories. Long-term excessive intake may have adverse effects on health. At the same time, the functional ingredients of traditional peanut crisps are relatively single, lacking in bioactive substances, and it is difficult to meet the demand of modern consumers for healthy food. At present, there are no peanut crisp products with lemon as the main raw material on the market, and related processing technology is still blank. Therefore, the development of a new lemon peanut crisp product that can retain the nutritional components and flavor of lemon and improve the health defects of traditional peanut crisps has important market value and scientific research significance. Based on the above statements, the present application provides a lemon peanut crisp and a preparation method thereof. Summary of the Invention

[0005] In order to solve the problems of nutritional imbalance, single function, increase of bitter substances during high-temperature processing of lemon, serious loss of characteristic aroma substances, and deterioration of product texture in traditional crisp candies, the present application provides a lemon peanut crisp and a preparation method thereof.

[0006] In a first aspect, the present application provides a lemon peanut crisp, which adopts the following technical solution:

[0007] A lemon peanut crisp is prepared from the following raw materials in parts by weight: 20-120 parts of honey-processed lemon particles, 100-600 parts of peanut kernels, 5-25 parts of cooked sesame seeds, 8-16 parts of sodium alginate-lemon oil microcapsule solution, and 40-60 parts of sugar solution.

[0008] Preferably, the lemon peanut crisps are made from the following raw materials in parts by weight: 40-100 parts of honey-processed lemon particles, 200-500 parts of peanut kernels, 10-20 parts of cooked sesame seeds, 10-14 parts of sodium alginate-lemon oil microcapsule solution, and 45-55 parts of sugar solution.

[0009] Preferably, the lemon peanut crisps are made from the following raw materials in parts by weight: 80 parts of honey-processed lemon particles, 400 parts of peanut kernels, 15 parts of sesame seeds, 12 parts of sodium alginate-lemon oil microcapsule solution, and 50 parts of sugar solution.

[0010] Preferably, the honey-processed lemon granules are prepared by the following method:

[0011] (1) Take fresh Sichuan Anyue lemons, perform ultrasonic cleaning, cut into 2-4 mm particles, remove the seeds and set aside;

[0012] (2) using cellulase with a specific enzyme activity of 5000-15000 U / g to prepare a 0.05-0.15% cellulase solution, adding seeded lemon particles, soaking at 30-40°C for 20-30 minutes, then taking out the lemon particles and drying them for later use;

[0013] (3) adding 70-90% of the weight of the seeded lemon particles and 0.1-0.2% of sodium bicarbonate, mixing well to obtain a mixture, and setting aside;

[0014] (4) refrigerating the mixture at 4-8°C for 6-10 hours, adding 0.05-0.15% of pectinase by weight of the mixture, wherein the specific enzyme activity of the pectinase is 5000-15000 U / g, pickling at 20-30°C for 24-36 hours, and then canning at 75-90°C for 40-80 minutes to obtain the treated mixture, which is then set aside;

[0015] (5) The treated mixture is intermittently dried under microwave at 40-50° C., power 250-350 W, and an intermittent ratio of 1:1 until the moisture content is less than 30%, thereby obtaining honey-made lemon granules.

[0016] Preferably, the cooked sesame is prepared by the following method: washing and drying the sesame, adding a viable bacterial count of 10 5 -10 7 The lactic acid bacteria with a CFU / g content are solid-state fermented at 35-40° C. for 16-24 hours, and then fried at 100-110° C. for 10-15 minutes to obtain cooked sesame seeds.

[0017] Preferably, the sodium alginate-lemon oil microcapsule solution is prepared by the following method:

[0018] (1) Mix lemon oil and Tween 80 at a ratio of 1:0.5-1.5 for ultrasonic emulsification;

[0019] (2) mixing the emulsified lemon oil with a 2-4% sodium alginate solution in a ratio of 1:8-10 to obtain a mixed solution;

[0020] (3) The mixture is added dropwise into a 2-4% calcium chloride solution using a syringe, and after standing for 5-15 minutes, filtered and washed to obtain sodium alginate-lemon oil microcapsules. The sodium alginate-lemon oil microcapsules are mixed evenly with distilled water at a ratio of 1:100-200 to obtain a sodium alginate-lemon oil microcapsule solution.

[0021] Preferably, the sugar solution is prepared by the following method: 4-6 parts of maltose syrup, 2-3 parts of white sugar, 1 part of peanut oil and 10-12 parts of water are mixed evenly, and boiled at 105-115°C until the sugar content reaches 72-78°Brix to obtain the sugar solution.

[0022] In a second aspect, the present application provides a method for preparing lemon peanut crisps, which adopts the following technical solution:

[0023] A method for preparing lemon peanut crisps comprises the following steps:

[0024] S1. Weigh honey-processed lemon granules, peanut kernels, cooked sesame seeds, sodium alginate-lemon oil microcapsule solution, and sugar solution by weight and set aside;

[0025] S2. Peanut granule pretreatment: Wash and dry the peanut kernels, roast them at 120-130°C for 45-60 minutes, cool and peel them, and grind them into 4-6 mm granules for later use;

[0026] S3, preparation of peanut lemon composite particles: mix the honey lemon particles with the peanut particles prepared in S2, spray them with sodium alginate-lemon oil microcapsule solution for embedding, and dry them with hot air at 125-135°C for 15-25 minutes for later use;

[0027] S4, molding: Mix the cooked sesame seeds and sugar solution with the peanut-lemon composite particles prepared in S3, inject the mixture into a mold, and cool to 25-35°C to set the shape;

[0028] S5. Packaging: Cut the shaped product into 8-10mm uniform thick slices, screen them and vacuum pack them with aluminum foil composite film.

[0029] In summary, this application has the following beneficial effects:

[0030] (1) Nutritional enhancement: By innovatively adding fresh lemons rich in vitamin C, citric acid and other active ingredients and using lactic acid bacteria to ferment sesame seeds to produce gamma-aminobutyric acid with a calming effect on the nerves, the nutritional value of the product has been significantly improved, effectively solving the problem of single and unbalanced nutrition in traditional crispy candies, making the product both delicious and healthy.

[0031] (2) Flavor improvement: The enzymatic debittering technology is creatively applied to pre-treat lemon particles with cellulase and pectinase, which effectively degrades bitter substances such as naringin, reducing the bitterness of the product by more than 80%. At the same time, gradient sugar pickling (a combination of low-temperature refrigeration and room-temperature pickling) and precise temperature-controlled honey-making technology are used to retain the characteristic aroma substances such as limonene in lemons to the maximum extent, with an aroma retention rate of more than 90%.

[0032] (3) Flavor stability: The innovative introduction of microwave intermittent drying and sodium alginate-lemon oil microencapsulation technology effectively protects the characteristic flavor components of lemons through micro-nano-level encapsulation, solving the technical problem of volatilization of flavor substances during high-temperature processing.

[0033] (4) Process control: By precisely controlling the drying temperature of the peanut-lemon composite particles, the raw materials are ensured to be evenly heated, achieving the synergistic release and stable fusion of the peanut and lemon aroma substances, while fully retaining the nutritional components and natural flavor of the lemon.

[0034] (5) Extended shelf life: By strictly controlling the water activity of the raw materials and using aluminum foil composite film vacuum packaging, the shelf life of the product at room temperature can reach 12 months, greatly improving the commercial circulation of the product. DETAILED DESCRIPTION

[0035] The present invention will be further described in detail below with reference to the following examples. It should be understood that the specific examples described herein are only used to illustrate the present invention and are not intended to limit the scope of the present invention.

[0036] If no specific techniques or conditions are specified in the examples, the experiments were carried out according to the techniques or conditions described in the literature in the field or according to the product instructions. If no manufacturer is specified for the reagents or instruments used, they are all conventional products that can be purchased through regular channels.

[0037] The experimental methods in the following examples are conventional methods unless otherwise specified. The experimental materials used in the following examples are commercially available products unless otherwise specified.

[0038] Examples 1-3 provide a lemon peanut crisp and a preparation method thereof.

[0039] Example 1

[0040] A lemon peanut crisp is prepared from the following raw materials in parts by weight: 20 parts of honey-processed lemon particles, 100 parts of peanut kernels, 5 parts of cooked sesame seeds, 8 parts of sodium alginate-lemon oil microcapsule solution, and 40 parts of sugar solution;

[0041] The honey-processed lemon granules are prepared by the following method:

[0042] (1) Take fresh Sichuan Anyue lemons, perform ultrasonic cleaning, cut into 2 mm particles, remove the seeds and set aside;

[0043] (2) A 0.05% cellulase solution was prepared using cellulase with a specific enzyme activity of 5000 U / g, and the solution was added to the seeded lemon particles, and the solution was soaked at 30°C for 20 minutes. The lemon particles were then taken out and dried for later use;

[0044] (3) adding 70% of the weight of the seeded lemon particles and 0.1% of sodium bicarbonate, mixing well to obtain a mixture, and setting aside;

[0045] (4) refrigerating the mixture at 4°C for 6 hours, adding 0.05% pectinase by weight of the mixture, wherein the specific enzyme activity of the pectinase is 5000 U / g, pickling at 20°C for 24 hours, and then honey-curing at 75°C for 40 minutes to obtain the treated mixture, which is then set aside;

[0046] (5) The treated mixture is intermittently dried under microwave at 40° C., power 250 W, and an intermittent ratio of 1:1 until the moisture content is less than 30%, thereby obtaining honey-processed lemon granules.

[0047] The cooked sesame seeds are prepared by the following method:

[0048] After washing and drying the sesame seeds, add the viable bacteria count to 5 CFU / g of lactic acid bacteria were solid-state fermented at 35°C for 16 h and then frying at 100°C for 10 min to obtain cooked sesame seeds.

[0049] The sodium alginate-lemon oil microcapsule solution is prepared by the following method:

[0050] (1) Mix lemon oil and Tween 80 at a ratio of 1:0.5 for ultrasonic emulsification;

[0051] (2) mixing the emulsified lemon oil and 2% sodium alginate solution in a ratio of 1:8 to obtain a mixed solution;

[0052] (3) The mixture was added dropwise into a 2% calcium chloride solution using a syringe, and after standing for 5 minutes, the mixture was filtered and washed to obtain sodium alginate-lemon oil microcapsules. The sodium alginate-lemon oil microcapsules were mixed with distilled water at a ratio of 1:100 to obtain a sodium alginate-lemon oil microcapsule solution.

[0053] The sugar solution is prepared by the following method:

[0054] Mix 4 parts of maltose syrup, 2 parts of white sugar, 1 part of peanut oil and 10 parts of water, and cook at 105℃ until the sugar content reaches 72°Brix to obtain sugar solution.

[0055] A method for preparing lemon peanut crisps comprises the following steps:

[0056] S1. Weigh honey-processed lemon granules, peanut kernels, cooked sesame seeds, sodium alginate-lemon oil microcapsule solution, and sugar solution by weight and set aside;

[0057] S2. Peanut granule pretreatment: Wash and dry the peanut kernels, roast them at 120°C for 45 minutes, cool and peel them, and grind them into 4mm granules for later use;

[0058] S3, preparation of peanut lemon composite particles: mix the honey lemon particles with the peanut particles prepared in S2, spray them with sodium alginate-lemon oil microcapsule solution for embedding, and dry them with hot air at 125°C for 15 minutes for later use;

[0059] S4, molding: Mix the cooked sesame seeds and sugar solution with the peanut-lemon composite particles prepared in S3, inject the mixture into a mold, and cool to 25°C to set the shape;

[0060] S5. Packaging: Cut the shaped product into 8mm uniform thick slices, screen them and vacuum pack them with aluminum foil composite film.

[0061] Example 2

[0062] A lemon peanut crisp is prepared from the following raw materials in parts by weight: 80 parts of honey-processed lemon particles, 400 parts of peanut kernels, 15 parts of cooked sesame seeds, 12 parts of sodium alginate-lemon oil microcapsule solution, and 50 parts of sugar solution;

[0063] The honey-processed lemon granules are prepared by the following method:

[0064] (1) Fresh Sichuan Anyue lemons were ultrasonically cleaned, cut into 3 mm pieces, and deseeded for later use;

[0065] (2) A 0.1% cellulase solution was prepared using cellulase with a specific enzyme activity of 10,000 U / g, and the solution was added to the seeded lemon particles. The solution was soaked at 35°C for 25 minutes, and the lemon particles were taken out and dried for later use;

[0066] (3) adding 80% of the weight of the seeded lemon particles in the form of white sugar and 0.15% of sodium bicarbonate, mixing well to obtain a mixture, which is then set aside;

[0067] (4) refrigerating the mixture at 6°C for 8 hours, adding 0.1% pectinase by weight of the mixture, wherein the specific enzyme activity of the pectinase is 10,000 U / g, pickling at 25°C for 30 hours, and then honey-curing at 85°C for 60 minutes to obtain the treated mixture, which is then set aside;

[0068] (5) The treated mixture is intermittently dried in a microwave oven at 45°C, 300W power, and an intermittent ratio of 1:1 until the moisture content is less than 30%, thereby obtaining honey-processed lemon granules.

[0069] The cooked sesame seeds are prepared by the following method:

[0070] After washing and drying the sesame seeds, add the viable bacteria count to 6 CFU / g of lactic acid bacteria were solid-state fermented at 37°C for 20 h and then frying at 105°C for 12 min to obtain cooked sesame seeds.

[0071] The sodium alginate-lemon oil microcapsule solution is prepared by the following method:

[0072] (1) Mix lemon oil and Tween 80 in a ratio of 1:1 for ultrasonic emulsification;

[0073] (2) mixing the emulsified lemon oil and 3% sodium alginate solution in a ratio of 1:9 to obtain a mixed solution;

[0074] (3) The mixture was added dropwise into a 3% calcium chloride solution using a syringe, and after standing for 10 minutes, the mixture was filtered and washed to obtain sodium alginate-lemon oil microcapsules. The sodium alginate-lemon oil microcapsules were evenly mixed with distilled water at a ratio of 1:150 to obtain a sodium alginate-lemon oil microcapsule solution.

[0075] The sugar solution is prepared by the following method:

[0076] Mix 5 parts of maltose syrup, 2.5 parts of white sugar, 1 part of peanut oil and 11 parts of water, and cook at 110℃ until the sugar content reaches 75°Brix to obtain sugar solution.

[0077] A method for preparing lemon peanut crisps comprises the following steps:

[0078] S1. Weigh honey-processed lemon granules, peanut kernels, cooked sesame seeds, sodium alginate-lemon oil microcapsule solution, and sugar solution by weight and set aside;

[0079] S2. Peanut granule pretreatment: Wash and dry the peanut kernels, roast them at 125°C for 55 minutes, cool and peel them, and grind them into 5mm granules for later use;

[0080] S3, preparation of peanut lemon composite particles: mix the honey lemon particles with the peanut particles prepared in S2, spray them with sodium alginate-lemon oil microcapsule solution for embedding, and dry them in hot air at 130°C for 20 minutes for later use;

[0081] S4, molding: Mix the cooked sesame seeds and sugar solution with the peanut-lemon composite particles prepared in S3, inject the mixture into a mold, and cool to 30°C to set the shape;

[0082] S5. Packaging: Cut the shaped product into 9mm uniform thick slices, screen them and vacuum pack them with aluminum foil composite film.

[0083] Example 3

[0084] A lemon peanut crisp is prepared from the following raw materials in parts by weight: 120 parts of honey-processed lemon particles, 600 parts of peanut kernels, 25 parts of cooked sesame seeds, 16 parts of sodium alginate-lemon oil microcapsule solution, and 60 parts of sugar solution;

[0085] The honey-processed lemon granules are prepared by the following method:

[0086] (1) Fresh Sichuan Anyue lemons were ultrasonically cleaned, cut into 4 mm pieces, and deseeded for later use;

[0087] (2) A 0.15% cellulase solution was prepared using cellulase with a specific enzyme activity of 15,000 U / g, and the solution was added to the seeded lemon particles. The solution was soaked at 40°C for 30 minutes, and the lemon particles were taken out and dried for later use;

[0088] (3) adding 90% of the weight of the seeded lemon particles and 0.2% of sodium bicarbonate, mixing well to obtain a mixture, and setting aside;

[0089] (4) Refrigerate the mixture at 8°C for 10 hours, add 0.15% of pectinase by weight of the mixture, wherein the specific enzyme activity of the pectinase is 15,000 U / g, marinate at 30°C for 36 hours, and then marinate at 90°C for 80 minutes to obtain the treated mixture, which is then set aside;

[0090] (5) The treated mixture was intermittently dried under microwave at 50°C, power 350W, and intermittent ratio 1:1 until the moisture content was less than 30%, thereby obtaining honey-made lemon granules.

[0091] The cooked sesame seeds are prepared by the following method:

[0092] After washing and drying the sesame seeds, add the viable bacteria count to 7 CFU / g of lactic acid bacteria are solid-state fermented at 40°C for 24h and then fried at 110°C for 15min to obtain cooked sesame seeds.

[0093] The sodium alginate-lemon oil microcapsule solution is prepared by the following method:

[0094] (1) Mix lemon oil and Tween 80 in a ratio of 1:1.5 for ultrasonic emulsification;

[0095] (2) mixing the emulsified lemon oil and 4% sodium alginate solution in a ratio of 1:10 to obtain a mixed solution;

[0096] (3) The mixture was added dropwise into a 4% calcium chloride solution using a syringe, and after standing for 15 minutes, the mixture was filtered and washed to obtain sodium alginate-lemon oil microcapsules. The sodium alginate-lemon oil microcapsules were mixed with distilled water at a ratio of 1:200 to obtain a sodium alginate-lemon oil microcapsule solution.

[0097] The sugar solution is prepared by the following method:

[0098] Mix 6 parts of maltose syrup, 3 parts of white sugar, 1 part of peanut oil and 12 parts of water, and cook at 115℃ until the sugar content reaches 78°Brix to obtain sugar solution.

[0099] A method for preparing lemon peanut crisps comprises the following steps:

[0100] S1. Weigh honey-processed lemon granules, peanut kernels, cooked sesame seeds, sodium alginate-lemon oil microcapsule solution, and sugar solution by weight and set aside;

[0101] S2. Peanut granule pretreatment: Wash and dry the peanut kernels, roast them at 130°C for 60 minutes, cool and peel them, and grind them into 6mm granules for later use;

[0102] S3, preparation of peanut lemon composite particles: mix the honey lemon particles with the peanut particles prepared in S2, spray them with sodium alginate-lemon oil microcapsule solution for embedding, and dry them with hot air at 135°C for 25 minutes for later use;

[0103] S4, molding: Mix the cooked sesame seeds and sugar solution with the peanut-lemon composite particles prepared in S3, inject the mixture into a mold, and cool to 35°C to set the shape;

[0104] S5. Packaging: Cut the shaped product into 10mm uniform thick slices, screen them and vacuum pack them with aluminum foil composite film.

[0105] Comparative Example 1

[0106] A lemon peanut crisp is prepared from the following raw materials in parts by weight: 20 parts of honey-processed lemon particles, 100 parts of peanut kernels, 5 parts of cooked sesame seeds, 8 parts of sodium alginate-lemon oil microcapsule solution, and 40 parts of sugar solution;

[0107] The honey-processed lemon granules are prepared by the following method:

[0108] (1) Take fresh Sichuan Anyue lemons, perform ultrasonic cleaning, cut into 2 mm particles, remove the seeds and set aside;

[0109] (2) A 0.05% pectinase solution was prepared using pectinase with a specific enzyme activity of 5000 U / g, and the solution was added to the seeded lemon particles and soaked at 30°C for 20 minutes. The lemon particles were then taken out and dried for later use;

[0110] (3) adding 70% of the weight of the seeded lemon particles and 0.1% of sodium bicarbonate, mixing well to obtain a mixture, and setting aside;

[0111] (4) refrigerating the mixture at 4°C for 6 hours, adding 0.05% of cellulase by weight of the mixture, wherein the specific enzyme activity of the cellulase is 5000 U / g, curing at 20°C for 24 hours, and then canning at 75°C for 40 minutes to obtain the treated mixture, which is then set aside;

[0112] (5) The treated mixture is intermittently dried under microwave at 40° C., power 250 W, and an intermittent ratio of 1:1 until the moisture content is less than 30%, thereby obtaining honey-processed lemon granules.

[0113] The cooked sesame seeds are prepared by the following method:

[0114] After washing and drying the sesame seeds, add the viable bacteria count to 5 CFU / g of lactic acid bacteria were solid-state fermented at 35°C for 16 h and then frying at 100°C for 10 min to obtain cooked sesame seeds.

[0115] The sodium alginate-lemon oil microcapsule solution is prepared by the following method:

[0116] (1) Mix lemon oil and Tween 80 at a ratio of 1:0.5 for ultrasonic emulsification;

[0117] (2) mixing the emulsified lemon oil and 2% sodium alginate solution in a ratio of 1:8 to obtain a mixed solution;

[0118] (3) The mixture was added dropwise into a 2% calcium chloride solution using a syringe, and after standing for 5 minutes, the mixture was filtered and washed to obtain sodium alginate-lemon oil microcapsules. The sodium alginate-lemon oil microcapsules were mixed with distilled water at a ratio of 1:100 to obtain a sodium alginate-lemon oil microcapsule solution.

[0119] The sugar solution is prepared by the following method:

[0120] Mix 4 parts of maltose syrup, 2 parts of white sugar, 1 part of peanut oil and 10 parts of water, and cook at 105℃ until the sugar content reaches 72°Brix to obtain sugar solution.

[0121] A method for preparing lemon peanut crisps comprises the following steps:

[0122] S1. Weigh honey-processed lemon granules, peanut kernels, cooked sesame seeds, sodium alginate-lemon oil microcapsule solution, and sugar solution by weight and set aside;

[0123] S2. Peanut granule pretreatment: Wash and dry the peanut kernels, roast them at 120°C for 45 minutes, cool and peel them, and grind them into 4mm granules for later use;

[0124] S3, preparation of peanut lemon composite particles: mix the honey lemon particles with the peanut particles prepared in S2, spray them with sodium alginate-lemon oil microcapsule solution for embedding, and dry them with hot air at 125°C for 15 minutes for later use;

[0125] S4, molding: Mix the cooked sesame seeds and sugar solution with the peanut-lemon composite particles prepared in S3, inject the mixture into a mold, and cool to 25°C to set the shape;

[0126] S5. Packaging: Cut the shaped product into 8mm uniform thick slices, screen them and vacuum pack them with aluminum foil composite film.

[0127] Comparative Example 2

[0128] A lemon peanut crisp is prepared from the following raw materials in parts by weight: 20 parts of honey-processed lemon particles, 100 parts of peanut kernels, 5 parts of cooked sesame seeds, 8 parts of sodium alginate-lemon oil microcapsule solution, and 40 parts of sugar solution;

[0129] The honey-processed lemon granules are prepared by the following method:

[0130] (1) Take fresh Sichuan Anyue lemons, perform ultrasonic cleaning, cut into 2 mm particles, remove the seeds and set aside;

[0131] (2) A 0.05% cellulase solution was prepared using cellulase with a specific enzyme activity of 5000 U / g, and the solution was added to the seeded lemon particles, and the solution was soaked at 30°C for 20 minutes. The lemon particles were then taken out and dried for later use;

[0132] (3) adding 70% of the weight of the seeded lemon particles and 0.1% of sodium bicarbonate, mixing well to obtain a mixture, and setting aside;

[0133] (4) refrigerating the mixture at 4°C for 6 hours, adding 0.05% pectinase by weight of the mixture, wherein the specific enzyme activity of the pectinase is 5000 U / g, pickling at 20°C for 24 hours, and then honey-curing at 75°C for 40 minutes to obtain the treated mixture, which is then set aside;

[0134] (5) The treated mixture is dried at 130° C. with hot air until the moisture content is less than 30%, thereby obtaining honey-made lemon granules.

[0135] The cooked sesame seeds are prepared by the following method:

[0136] After washing and drying the sesame seeds, add the viable bacteria count to 5 CFU / g of lactic acid bacteria were solid-state fermented at 35°C for 16 h and then frying at 100°C for 10 min to obtain cooked sesame seeds.

[0137] The sodium alginate-lemon oil microcapsule solution is prepared by the following method:

[0138] (1) Mix lemon oil and Tween 80 at a ratio of 1:0.5 for ultrasonic emulsification;

[0139] (2) mixing the emulsified lemon oil and 2% sodium alginate solution in a ratio of 1:8 to obtain a mixed solution;

[0140] (3) The mixture was added dropwise into a 2% calcium chloride solution using a syringe, and after standing for 5 minutes, the mixture was filtered and washed to obtain sodium alginate-lemon oil microcapsules. The sodium alginate-lemon oil microcapsules were mixed with distilled water at a ratio of 1:100 to obtain a sodium alginate-lemon oil microcapsule solution.

[0141] The sugar solution is prepared by the following method:

[0142] Mix 4 parts of maltose syrup, 2 parts of white sugar, 1 part of peanut oil and 10 parts of water, and cook at 105℃ until the sugar content reaches 72°Brix to obtain sugar solution.

[0143] A method for preparing lemon peanut crisps comprises the following steps:

[0144] S1. Weigh honey-processed lemon granules, peanut kernels, cooked sesame seeds, sodium alginate-lemon oil microcapsule solution, and sugar solution by weight and set aside;

[0145] S2. Peanut granule pretreatment: Wash and dry the peanut kernels, roast them at 120°C for 45 minutes, cool and peel them, and grind them into 4mm granules for later use;

[0146] S3, preparation of peanut lemon composite particles: mix the honey lemon particles with the peanut particles prepared in S2, spray them with sodium alginate-lemon oil microcapsule solution for embedding, and dry them with hot air at 125°C for 15 minutes for later use;

[0147] S4, molding: Mix the cooked sesame seeds and sugar solution with the peanut-lemon composite particles prepared in S3, inject the mixture into a mold, and cool to 25°C to set the shape;

[0148] S5. Packaging: Cut the shaped product into 8mm uniform thick slices, screen them and vacuum pack them with aluminum foil composite film.

[0149] Comparative Example 3

[0150] A lemon peanut crisp is prepared from the following raw materials in parts by weight: 20 parts of honey-processed lemon particles, 100 parts of peanut kernels, 5 parts of cooked sesame seeds, 8 parts of sodium alginate-lemon oil microcapsule solution, and 40 parts of sugar solution;

[0151] The honey-processed lemon granules are prepared by the following method:

[0152] (1) Take fresh Sichuan Anyue lemons, perform ultrasonic cleaning, cut into 2 mm particles, remove the seeds and set aside;

[0153] (2) A 0.05% cellulase solution was prepared using cellulase with a specific enzyme activity of 5000 U / g, and the solution was added to the seeded lemon particles, and the solution was soaked at 30°C for 20 minutes. The lemon particles were then taken out and dried for later use;

[0154] (3) adding 70% of the weight of the seeded lemon particles and 0.1% of sodium bicarbonate, mixing well to obtain a mixture, and setting aside;

[0155] (4) refrigerating the mixture at 4°C for 6 hours, adding 0.05% pectinase by weight of the mixture, wherein the specific enzyme activity of the pectinase is 5000 U / g, pickling at 20°C for 24 hours, and then honey-curing at 75°C for 40 minutes to obtain the treated mixture, which is then set aside;

[0156] (5) The treated mixture is intermittently dried under microwave at 40° C., power 250 W, and an intermittent ratio of 1:1 until the moisture content is less than 30%, thereby obtaining honey-processed lemon granules.

[0157] The cooked sesame seeds are prepared by the following method:

[0158] Wash and dry the sesame seeds, then fry them at 100℃ for 10 minutes to get cooked sesame seeds.

[0159] The sodium alginate-lemon oil microcapsule solution is prepared by the following method:

[0160] (1) Mix lemon oil and Tween 80 at a ratio of 1:0.5 for ultrasonic emulsification;

[0161] (2) mixing the emulsified lemon oil and 2% sodium alginate solution in a ratio of 1:8 to obtain a mixed solution;

[0162] (3) The mixture was added dropwise into a 2% calcium chloride solution using a syringe, and after standing for 5 minutes, the mixture was filtered and washed to obtain sodium alginate-lemon oil microcapsules. The sodium alginate-lemon oil microcapsules were mixed with distilled water at a ratio of 1:100 to obtain a sodium alginate-lemon oil microcapsule solution.

[0163] The sugar solution is prepared by the following method:

[0164] Mix 4 parts of maltose syrup, 2 parts of white sugar, 1 part of peanut oil and 10 parts of water, and cook at 105℃ until the sugar content reaches 72°Brix to obtain sugar solution.

[0165] A method for preparing lemon peanut crisps comprises the following steps:

[0166] S1. Weigh honey-processed lemon granules, peanut kernels, cooked sesame seeds, sodium alginate-lemon oil microcapsule solution, and sugar solution by weight and set aside;

[0167] S2. Peanut granule pretreatment: Wash and dry the peanut kernels, roast them at 120°C for 45 minutes, cool and peel them, and grind them into 4mm granules for later use;

[0168] S3, preparation of peanut lemon composite particles: mix the honey lemon particles with the peanut particles prepared in S2, spray them with sodium alginate-lemon oil microcapsule solution for embedding, and dry them with hot air at 125°C for 15 minutes for later use;

[0169] S4, molding: Mix the cooked sesame seeds and sugar solution with the peanut-lemon composite particles prepared in S3, inject the mixture into a mold, and cool to 25°C to set the shape;

[0170] S5. Packaging: Cut the shaped product into 8mm uniform thick slices, screen them and vacuum pack them with aluminum foil composite film.

[0171] Comparative Example 4

[0172] A lemon peanut crisp is prepared from the following raw materials in parts by weight: 20 parts of honey-processed lemon granules, 100 parts of peanut kernels, 5 parts of cooked sesame seeds, 8 parts of sodium alginate solution, and 40 parts of sugar solution;

[0173] The honey-processed lemon granules are prepared by the following method:

[0174] (1) Take fresh Sichuan Anyue lemons, perform ultrasonic cleaning, cut into 2 mm particles, remove the seeds and set aside;

[0175] (2) A 0.05% cellulase solution was prepared using cellulase with a specific enzyme activity of 5000 U / g, and the solution was added to the seeded lemon particles, and the solution was soaked at 30°C for 20 minutes. The lemon particles were then taken out and dried for later use;

[0176] (3) adding 70% of the weight of the seeded lemon particles and 0.1% of sodium bicarbonate, mixing well to obtain a mixture, and setting aside;

[0177] (4) refrigerating the mixture at 4°C for 6 hours, adding 0.05% pectinase by weight of the mixture, wherein the specific enzyme activity of the pectinase is 5000 U / g, pickling at 20°C for 24 hours, and then honey-curing at 75°C for 40 minutes to obtain the treated mixture, which is then set aside;

[0178] (5) The treated mixture is intermittently dried under microwave at 40° C., power 250 W, and an intermittent ratio of 1:1 until the moisture content is less than 30%, thereby obtaining honey-processed lemon granules.

[0179] The cooked sesame seeds are prepared by the following method:

[0180] After washing and drying the sesame seeds, add the viable bacteria count to 5 CFU / g of lactic acid bacteria were solid-state fermented at 35°C for 16 h and then frying at 100°C for 10 min to obtain cooked sesame seeds.

[0181] The sodium alginate solution is prepared by the following method:

[0182] Weigh an appropriate amount of sodium alginate, add distilled water, and dissolve in a 50°C water bath under stirring to obtain a sodium alginate solution with a concentration of 2%.

[0183] The sugar solution is prepared by the following method:

[0184] Mix 4 parts of maltose syrup, 2 parts of white sugar, 1 part of peanut oil and 10 parts of water, and cook at 105℃ until the sugar content reaches 72°Brix to obtain sugar solution.

[0185] A method for preparing lemon peanut crisps comprises the following steps:

[0186] S1. Weigh honey-processed lemon granules, peanut kernels, cooked sesame seeds, sodium alginate-lemon oil microcapsule solution, and sugar solution by weight and set aside;

[0187] S2. Peanut granule pretreatment: Wash and dry the peanut kernels, roast them at 120°C for 45 minutes, cool and peel them, and grind them into 4mm granules for later use;

[0188] S3, preparation of peanut-lemon composite particles: mix the honey-processed lemon particles with the peanut particles prepared in S2, spray them with sodium alginate solution for embedding, and dry them with hot air at 125°C for 15 minutes for later use;

[0189] S4, molding: Mix the cooked sesame seeds and sugar solution with the peanut-lemon composite particles prepared in S3, inject the mixture into a mold, and cool to 25°C to set the shape;

[0190] S5. Packaging: Cut the shaped product into 8mm uniform thick slices, screen them and vacuum pack them with aluminum foil composite film.

[0191] 1. Sensory evaluation

[0192] The sensory evaluation mainly provides a comprehensive score based on the appearance, smell, taste and flavor of the prepared lemon peanut crisps.

[0193] Specifically, the lemon peanut crisps prepared in Examples 1-3 and Comparative Examples 1-4 of the present application were used as test samples, and an evaluation panel consisting of 10 professional food inspectors who had received sensory testing training was invited to give a comprehensive score to the appearance, smell, taste and flavor of the lemon peanut crisps, and the average score was selected as the final sensory score.

[0194] Table 1 Sensory evaluation standards for lemon peanut crisps

[0195]

[0196] Table 2 Sensory evaluation results of lemon peanut crisps

[0197]

[0198] It can be seen from Table 2 above that the lemon peanut crisps prepared in Examples 1-3 of the present application have generally high comprehensive scores in appearance, smell, taste and flavor, among which Example 2 has the best comprehensive performance; the lemon and peanut aroma of the lemon peanut crisps prepared in Example 1 are not strong, resulting in the overall smell and flavor score of the lemon peanut crisps not being as good as that of Example 2; the lemon and peanut aroma concentrations of the lemon peanut crisps prepared in Example 3 are too high, and the overall flavor coordination of the lemon peanut crisps is not as good as that of Example 2, which results in the overall smell and flavor score of the lemon peanut crisps not being as good as that of Example 2. The order of using cellulase and pectinase in the enzymatic debittering step of the lemon peanut biscuits prepared in Comparative Example 1 was reversed, and bitter substances such as naringin were not efficiently degraded. Therefore, its overall appearance was acceptable, but its smell, taste, and flavor were not as good as those of Examples 1-3. In Comparative Example 2, after washing and drying the sesame seeds, the solid-state fermentation step of the sesame seeds was omitted, and the sesame seeds were directly roasted. No γ-aminobutyric acid was produced, and its nutritional components were lost. Therefore, its appearance, smell, taste, and flavor scores were the highest among the comparative examples. In Comparative Example 3, the honey-made lemon particles were not subjected to microwave intermittent drying during the processing process. In Comparative Example 4, the honey-made lemon particles were not sprayed with a sodium alginate-lemon oil microcapsule solution for embedding, but were embedded with a sodium alginate solution. This resulted in the volatilization of various flavor substances during the high-temperature processing. Therefore, the comprehensive scores of the lemon peanut biscuits prepared in Comparative Examples 3 and 4 were lower than those in Examples 1-3. As can be seen from Examples 1-3 and Comparative Examples 1-4, the limitations of the process parameters and process operations in this application have a certain degree of influence on the comprehensive performance of the lemon peanut biscuits finally obtained.

[0199] 2. Performance Testing

[0200] According to the testing standard GB 7099-2015, the sensory properties of the lemon peanut crisps prepared in Examples 1-3 of the present application were tested. After testing, the lemon peanut crisps prepared in Examples 1-3 of the present application all met the sensory requirements specified in the standard, specifically in terms of appearance (golden and uniform color, smooth surface, complete shape), smell (harmonious aroma of lemon and roasted peanuts, no peculiar smell), taste (crisp texture, no hard core or lumps) and flavor (moderately sweet and sour, no greasy smell or other peculiar smell).

[0201] According to the testing standards GB 7099-2015, GB 4789.15-2016, GB 4789.3-2016, GB 4789.2-2016, GB 4789.4-2016 and GB 4789.10-2016, the safety performance of the lemon peanut crisps prepared in Examples 1-3 of the present application was tested, and the result parameters shown in Table 3 below were obtained:

[0202] Table 3 Lemon Peanut Crisp Performance Test Results

[0203]

[0204] Note: n is the number of samples to be collected from the same batch of products; c is the maximum number of samples that can exceed the value of m; m is the limit value of the acceptable level of microbial / pathogen indicators; M is the maximum safety limit value of microbial / pathogen indicators.

[0205] It can be seen from Table 3 that the lemon peanut crisps prepared in Examples 1-3 of the present application meet the requirements of GB 7099-2015, GB4789.15-2016, GB 4789.3-2016, GB 4789.2-2016, GB 4789.4-2016 and GB 4789.10-2016 standards.

[0206] 3. Abuse and temperature cycle test

[0207] Abuse test: Ten portions of each lemon peanut crisp prepared in Examples 1-3 and Comparative Examples 1-4 were divided into two groups of five and stored at -18°C and 45°C for 14 days. Changes in appearance, physical and chemical properties, and flavor were observed after 14 days.

[0208] Abuse test results: After 14 days of storage at -18°C and 45°C, the lemon peanut crisps prepared in Examples 1-15 of this application showed normal appearance, intact shape, no cracking, no oil exudation, and uniform color without browning. Their physical and chemical properties were normal, with acid value and peroxide value meeting the GB 7099-2015 standard. Their flavor was normal, maintaining a refreshing lemon and peanut aroma, without a rancid or sour taste. After 14 days of storage at -18°C and 45°C, the lemon peanut crisps prepared in Comparative Examples 1-4 showed abnormal appearance, with oil precipitation or surface microcracks. Some showed abnormal physical and chemical properties, with increased acid value and peroxide value. Some showed abnormal flavor, with a slight oxidized oil smell and a weakened lemon aroma.

[0209] Temperature cycling test: Take 5 portions of the lemon peanut crisps prepared in Examples 1-3 of the present application and Comparative Examples 1-4, place them at -18°C and 45°C, alternately store them for 12 hours each, and repeat the alternation 5 times for a total of 5 days; after 5 days, summarize the changes in product appearance, product physicochemical properties, and product flavor.

[0210] Temperature cycle test results: The lemon peanut crisps prepared in Examples 1-3 of the present application were stored alternately at -18°C and 45°C for 12 hours each, repeated 10 times, for a total of 5 days. The product appearance was normal, the shape was intact, there was no cracking, no oil exudation, and the color was uniform and there was no browning. The physical and chemical properties of the products were normal, and the acid value and peroxide value both met the GB 7099-2015 standard. The product flavor was normal, maintaining the lemon fragrance and the peanut aroma, without the rancid or sour taste. The lemon peanut crisps prepared in Comparative Examples 1-4 were stored alternately at -18°C and 45°C for 12 hours each, repeated 10 times, for a total of 5 days. Some products had abnormal appearance, with samples cracking or peanut particles falling off. Some products had abnormal physical and chemical properties, with acid value increasing by 15-25% and peroxide value exceeding the limit. Some products had abnormal flavor, with a slight bitter taste and deterioration of peanut aroma.

[0211] From the above abuse and temperature cycle tests, it can be seen that the changes in the process steps in the preparation process of Comparative Examples 1-4 will partially affect the stability and shelf life of the final lemon peanut crisp product.

Claims

1. A lemon peanut crisp, characterized in that: The invention is prepared from the following raw materials in parts by weight: 20-120 parts of honey-processed lemon particles, 100-600 parts of peanut kernels, 5-25 parts of cooked sesame seeds, 8-16 parts of sodium alginate-lemon oil microcapsule solution, and 40-60 parts of sugar solution.

2. The lemon peanut crisp according to claim 1, characterized in that The lemon peanut crisps are prepared from the following raw materials in parts by weight: 40-100 parts of honey-processed lemon particles, 200-500 parts of peanut kernels, 10-20 parts of cooked sesame seeds, 10-14 parts of sodium alginate-lemon oil microcapsule solution, and 45-55 parts of sugar solution.

3. The lemon peanut crisp according to claim 1, characterized in that The lemon peanut crisps are prepared from the following raw materials in parts by weight: 80 parts of honey-processed lemon particles, 400 parts of peanut kernels, 15 parts of sesame seeds, 12 parts of sodium alginate-lemon oil microcapsule solution, and 50 parts of sugar solution.

4. The lemon peanut crisp according to claim 1, characterized in that The honey-processed lemon granules are prepared by the following method: (1) Take fresh Sichuan Anyue lemons, perform ultrasonic cleaning, cut into 2-4 mm particles, remove the seeds and set aside; (2) using cellulase with a specific enzyme activity of 5000-15000 U / g to prepare a 0.05-0.15% cellulase solution, adding seeded lemon particles, soaking at 30-40°C for 20-30 minutes, then taking out the lemon particles and drying them for later use; (3) adding 70-90% of the weight of the seeded lemon particles in the amount of white sugar and 0.1-0.2% of sodium bicarbonate, mixing well to obtain a mixture, and setting aside; (4) refrigerating the mixture at 4-8°C for 6-10 hours, adding 0.05-0.15% of pectinase by weight of the mixture, wherein the specific enzyme activity of the pectinase is 5000-15000 U / g, pickling at 20-30°C for 24-36 hours, and then canning at 75-90°C for 40-80 minutes to obtain the treated mixture, which is then set aside; (5) The treated mixture is intermittently dried under microwave at 40-50° C., power 250-350 W, and an intermittent ratio of 1:1 until the moisture content is less than 30%, thereby obtaining honey-made lemon granules.

5. The lemon peanut crisp according to claim 1, characterized in that: The cooked sesame is prepared by the following method: washing and drying the sesame seeds, adding a viable bacterial count of 10 5 -10 7 The lactic acid bacteria with a CFU / g content are solid-state fermented at 35-40°C for 16-24 hours, and then fried at 100-110°C for 10-15 minutes to obtain cooked sesame seeds.

6. The lemon peanut crisp according to claim 1, characterized in that: The sodium alginate-lemon oil microcapsule solution is prepared by the following method: (1) Mix lemon oil and Tween 80 at a ratio of 1:0.5-1.5 for ultrasonic emulsification; (2) mixing the emulsified lemon oil with a 2-4% sodium alginate solution in a ratio of 1:8-10 to obtain a mixed solution; (3) The mixture is added dropwise into a 2-4% calcium chloride solution using a syringe, and after standing for 5-15 minutes, filtered and washed to obtain sodium alginate-lemon oil microcapsules. The sodium alginate-lemon oil microcapsules are mixed evenly with distilled water at a ratio of 1:100-200 to obtain a sodium alginate-lemon oil microcapsule solution.

7. The lemon peanut crisp according to claim 1, characterized in that: The sugar solution is prepared by the following method: 4-6 parts of maltose syrup, 2-3 parts of white sugar, 1 part of peanut oil and 10-12 parts of water are evenly mixed, and boiled at 105-115°C until the sugar content reaches 72-78°Brix, thereby obtaining the sugar solution.

8. A method for preparing the lemon peanut crisp according to any one of claims 1 to 7, characterized in that: The following steps are involved: S1. Weigh honey-processed lemon granules, peanut kernels, cooked sesame seeds, sodium alginate-lemon oil microcapsule solution, and sugar solution by weight and set aside; S2. Peanut granule pretreatment: Wash and dry the peanut kernels, roast them at 120-130°C for 45-60 minutes, cool and peel them, and grind them into 4-6 mm granules for later use; S3, preparation of peanut lemon composite particles: mix the honey lemon particles with the peanut particles prepared in S2, spray them with sodium alginate-lemon oil microcapsule solution for embedding, and dry them with hot air at 125-135°C for 15-25 minutes for later use; S4, molding: Mix the cooked sesame seeds and sugar solution with the peanut-lemon composite particles prepared in S3, inject the mixture into a mold, and cool to 25-35°C to set the shape; S5. Packaging: Cut the shaped product into 8-10mm uniform thick slices, screen them and vacuum pack them with aluminum foil composite film.

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