Low-temperature segmented roasting type cyperus esculentus whole grain with multiple flavors and preparation method thereof

Abstract

The application provides a low-temperature segmented baking multi-flavor cyperus esculentus whole grain and a preparation method thereof, and belongs to the technical field of cyperus esculentus deep processing. The application aims at the defect that the existing cyperus esculentus whole grain baking process cannot realize the synergistic regulation of product comprehensive quality, and sequentially obtains the finished product through the raw material pretreatment, low-temperature dehydration, vacuum flavor impregnation, low-temperature segmented baking, edible film taste wrapping and cooling packaging processes. The application can effectively improve the cyperus esculentus whole grain integrity and taste crispness, improve the retention rate of protein and other nutritional ingredients and the long-acting stability of flavor, reduce the risk of oil oxidation, prolong the shelf life of the product, and is suitable for the large-scale industrialized production of cyperus esculentus leisure food.

Description

Technical Field

[0001] This invention relates to the field of tiger nut deep processing technology, and in particular to a low-temperature segmented roasting type of multi-flavor tiger nut whole grain and its preparation method. Background Technology

[0002] Tiger nuts are a key specialty oilseed and grain crop promoted in my country, and whole-nut baked products represent a core direction for their high-value-added snack food development. Currently, the industrial production of whole-nut baked products uses conventional baking processes. One of the main technical shortcomings of this approach is the inability to achieve coordinated control over the overall quality of whole-nut tiger nut products in large-scale processing. This results in products failing to meet the comprehensive quality requirements of snack foods regarding structure, taste, nutrient retention, and shelf-life stability.

[0003] Due to the limitations of this core process, the existing technology can cause a chain reaction of quality decline during processing. It cannot guarantee the integrity of the whole tiger nuts, nor can it avoid the loss of heat-sensitive nutrients. At the same time, it cannot achieve a stable and controllable crispy texture. It is also prone to flavor loss and oil oxidation and rancidity during the product's shelf life. Ultimately, the market acceptance and shelf life of the product cannot meet the requirements for industrialization and promotion, which seriously restricts the extension of the tiger nut deep processing industry chain and its high-value utilization. Summary of the Invention

[0004] In view of this, embodiments of the present invention provide a low-temperature segmented roasting type of multi-flavor tiger nuts whole grains and its preparation method, so as to solve or alleviate the technical problems existing in the prior art.

[0005] The technical solution of this invention is implemented as follows: a low-temperature segmented roasting type of multi-flavor tiger pea whole grain and its preparation method, comprising the following steps: S1. Raw material pretreatment: Take whole tiger nuts, wash, remove impurities and peel them to obtain peeled tiger nuts; S2. Low-temperature dehydration: The peeled tiger nuts are placed in a first temperature range for dehydration treatment, so that their moisture content is reduced to a first predetermined range; S3. Vacuum flavor impregnation: Dehydrated tiger nuts are placed in a vacuum environment and impregnated in a flavor liquid to allow the flavor liquid to penetrate into the tiger nuts, thus obtaining flavored tiger nuts; S4. Low-temperature segmented baking: The flavored tiger nuts are baked in a first stage within a first baking temperature range and in a second stage within a second baking temperature range, wherein the lower limit of the second baking temperature range is higher than the upper limit of the first baking temperature range. S5. Edible film coating: The segmented roasted tiger nuts are coated with edible film liquid to form a flavor film layer on their surface; S6. Cooling and Packaging: Cool the wrapped tiger nuts to below room temperature and then package them to obtain the multi-flavored whole tiger nut product.

[0006] As an improvement, in step S1, the peeling process controls the residual skin rate of the beans after peeling to not exceed 5%.

[0007] As an improvement, in step S2, the first temperature range is 55℃-65℃, the dehydration time is 2-3 hours, and the first predetermined range is 8%-12%.

[0008] As an improvement, in step S3, the vacuum level of the vacuum environment is 0.07-0.09 MPa, and the immersion time is 20-40 min.

[0009] As an improvement, in step S3, the flavor liquid is selected from any one or more combinations of osmanthus flavor liquid, caramel flavor liquid, and matcha flavor liquid.

[0010] As an improvement, in step S4, the first baking temperature range is 110℃-130℃, and the baking time is 5-8 minutes; the second baking temperature range is 150℃-170℃, and the baking time is 8-12 minutes.

[0011] As an improvement, in step S5, the edible film liquid is composed of konjac gum, sodium alginate and whey protein in a mass ratio of 1:1:2 to 1:2:4, and the solid content of the edible film liquid is 1.5%-3.0%.

[0012] As an improvement, in step S5, the edible film liquid is further formulated with the same flavor components as the flavor liquid used in step S3, and the amount of the flavor components added is 0.5%-1.5% of the total mass of the film liquid.

[0013] As an improvement, in the multi-flavor whole tiger nut product obtained in step S6, the whole tiger nut integrity rate is not less than 90%, the crispness is increased by 20%-30% compared with the unprocessed product, the protein retention rate is not less than 90%, and the flavor retention rate is not less than 95%.

[0014] The present invention also provides a multi-flavor whole tiger nut product, which is prepared by the above-described preparation method.

[0015] Compared with existing technologies, this invention has the following advantages: Addressing the core technical deficiency of existing whole-grain tiger nut baking processes in achieving comprehensive quality control, this invention optimizes the entire process to synergistically improve the structural morphology, taste, nutrient retention, flavor stability, and shelf-life safety of whole-grain tiger nut products. This invention significantly reduces the breakage rate of whole-grain tiger nut products during processing, ensuring product structural integrity; it maintains a consistently crisp and palatable taste while significantly reducing the denaturation and loss of heat-sensitive nutrients, thus improving the retention rate of core nutrients; it also effectively reduces the volatile degradation of flavor substances during processing, while inhibiting oil oxidation and rancidity and flavor loss during shelf life, significantly extending the product's shelf life and greatly enhancing the market acceptance and industrialization value of whole-grain tiger nut products.

[0016] The above overview is for illustrative purposes only and is not intended to be limiting in any way. Further aspects, embodiments, and features of the invention will become readily apparent from the following detailed description, in addition to the illustrative aspects, embodiments, and features described above. Detailed Implementation

[0017] The invention will be more readily understood by referring to the following detailed description of preferred embodiments and included examples. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. In case of conflict, the definitions in this specification shall prevail.

[0018] As used herein, the terms “prepared from” and “comprising” are synonymous. The terms “comprising,” “including,” “having,” “containing,” or any other variations thereof, as used herein, are intended to cover non-exclusive inclusion. For example, a composition, step, method, article, or apparatus that includes the listed elements is not necessarily limited to those elements, but may include other elements not expressly listed or elements inherent to such composition, step, method, article, or apparatus.

[0019] The conjunction "composed of..." excludes any unspecified elements, steps, or components. If used in a claim, this phrase makes the claim closed, excluding materials other than those described, except for conventional impurities associated with them. When the phrase "composed of..." appears in a clause of the body of a claim rather than immediately following it, it limits only the elements described in that clause; other elements are not excluded from the claim as a whole.

[0020] When a quantity, concentration, or other value or parameter is expressed as a range, a preferred range, or a range defined by a series of upper and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pair of any upper or preferred value with any lower or preferred value, regardless of whether the range is disclosed individually. For example, when the range “1 to 5” is disclosed, the described range should be interpreted as including the ranges “1 to 4”, “1 to 3”, “1 to 2”, “1 to 2 and 4 to 5”, “1 to 3 and 5”, etc. When numerical ranges are described herein, unless otherwise stated, the range is intended to include its endpoints and all integers and fractions within that range.

[0021] The singular form includes the plural objects of discussion unless the context clearly indicates otherwise. "Optional" or "any one" means that the matter or event described thereafter may or may not occur, and the description includes both the possibility that the event occurs and the possibility that the event does not occur.

[0022] Approximate terms used in the specification and claims to modify quantities indicate that the invention is not limited to that specific quantity, but also includes acceptable modifications close to that quantity that do not alter the relevant essential function. Correspondingly, the use of "about," "approximately," etc., to modify a numerical value means that the invention is not limited to that precise value. In some instances, approximate terms may correspond to the precision of the instrument used to measure the value. In this application's specification and claims, scope definitions can be combined and / or interchanged, unless otherwise stated, these scopes include all subscopes contained therein.

[0023] Furthermore, the indefinite articles “a” and “an” preceding the elements or components of this invention do not impose any limitation on the quantity (i.e., number of times) of the elements or components. Therefore, “an” or “a” should be interpreted as including one or at least one, and the singular form of an element or component also includes the plural form, unless the quantity clearly refers to the singular form.

[0024] Furthermore, any methods and materials similar to or equivalent to those described herein may be applied to this invention. The preferred embodiments and materials described herein are for illustrative purposes only and do not limit the scope of this application.

[0025] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods; unless otherwise specified, the experimental materials used in the following embodiments are all purchased from commercial channels.

[0026] The flavor liquid of the present invention can be prepared by the following method: Osmanthus-flavored liquid: Soak dried osmanthus flowers in 10 times their weight of 80℃ hot water for 30 minutes, filter to obtain the extract, add white sugar to a final concentration of 8%~12% (mass percentage), citric acid to 0.1%~0.3%, and cool to obtain the final product.

[0027] Caramel flavor liquid: Add 2%~5% caramel color (E150d), 0.05%~0.1% ethyl maltol, and 0.2%~0.5% edible salt to purified water and stir in a 50℃ water bath until completely homogeneous.

[0028] Matcha flavor liquid: Premix 3%~6% matcha powder, 5%~8% maltodextrin, and 5%~10% white sugar, add purified water and shear to disperse evenly, then pass through a 60-mesh sieve.

[0029] The edible membrane solution of the present invention is prepared by the following method: Konjac gum, sodium alginate, and whey protein are mixed in a mass ratio of 1:1:2 to 1:2:4, and slowly added to purified water at 50-60°C while stirring (500-800 rpm). After complete dissolution, stirring is continued for 20 minutes, and then cooled to obtain the final product. The total solids content is controlled at 1.5% to 3.0%. If a compound flavor is required, 0.5% to 1.5% of the same flavor liquid is added after cooling.

[0030] Example 1:

[0031] A low-temperature segmented roasting method for whole tiger nuts with multiple flavors and its preparation method includes the following steps: S1. Raw material pretreatment: Take whole tiger nuts, wash, remove impurities and peel them to obtain peeled tiger nuts; The peeling process controls the residual skin rate of the beans after peeling to not exceed 5%.

[0032] S2. Low-temperature dehydration: The peeled tiger nuts are placed in a first temperature range for dehydration treatment, so that their moisture content is reduced to a first predetermined range; The first temperature range is 55°C, the dehydration time is 2 hours, and the first predetermined range is 8%.

[0033] S3. Vacuum flavor impregnation: Dehydrated tiger nuts are placed in a vacuum environment and impregnated in a flavor liquid to allow the flavor liquid to penetrate into the tiger nuts, thus obtaining flavored tiger nuts; The vacuum environment has a vacuum level of 0.07 MPa and an immersion time of 20 min.

[0034] The flavor liquid is selected from any one or more combinations of osmanthus flavor liquid, caramel flavor liquid, and matcha flavor liquid.

[0035] S4. Low-temperature segmented baking: The flavored tiger nuts are baked in a first stage within a first baking temperature range and in a second stage within a second baking temperature range, wherein the lower limit of the second baking temperature range is higher than the upper limit of the first baking temperature range. The first baking temperature range is 110℃, and the baking time is 5 minutes; the second baking temperature range is 150℃, and the baking time is 8 minutes.

[0036] S5. Edible film coating: The segmented roasted tiger nuts are coated with edible film liquid to form a flavor film layer on their surface; In step S5, the edible film liquid is composed of konjac gum, sodium alginate, and whey protein in a mass ratio of 1:1:2, and the solid content of the edible film liquid is 1.5%. The edible film liquid also contains the same flavor components as the flavor liquid used in step S3, and the amount of the flavor components added is 0.5% of the total mass of the film liquid.

[0037] S6. Cooling and Packaging: Cool the wrapped tiger nuts to below room temperature and then package them to obtain the multi-flavored whole tiger nut product.

[0038] Among the resulting multi-flavor whole tiger nuts, the whole tiger nut integrity rate is no less than 90%, the crispness is increased by 20% compared with before processing, the protein retention rate is no less than 90%, and the flavor retention rate is no less than 95%.

[0039] The present invention also provides a multi-flavor whole tiger nut product, which is prepared by the above-described preparation method.

[0040] Example 2:

[0041] A low-temperature segmented roasting method for whole tiger nuts with multiple flavors and its preparation method includes the following steps: S1. Raw material pretreatment: Take whole tiger nuts, wash, remove impurities and peel them to obtain peeled tiger nuts; The peeling process controls the residual skin rate of the beans after peeling to not exceed 5%.

[0042] S2. Low-temperature dehydration: The peeled tiger nuts are placed in a first temperature range for dehydration treatment, so that their moisture content is reduced to a first predetermined range; The first temperature range is 60°C, the dehydration time is 2.5 hours, and the first predetermined range is 10%.

[0043] S3. Vacuum flavor impregnation: Dehydrated tiger nuts are placed in a vacuum environment and impregnated in a flavor liquid to allow the flavor liquid to penetrate into the tiger nuts, thus obtaining flavored tiger nuts; The vacuum environment has a vacuum level of 0.08 MPa and an immersion time of 30 min.

[0044] The flavor liquid is selected from any one or more combinations of osmanthus flavor liquid, caramel flavor liquid, and matcha flavor liquid.

[0045] S4. Low-temperature segmented baking: The flavored tiger nuts are baked in a first stage within a first baking temperature range and in a second stage within a second baking temperature range, wherein the lower limit of the second baking temperature range is higher than the upper limit of the first baking temperature range. The first baking temperature range is 120℃, and the baking time is 6 minutes; the second baking temperature range is 160℃, and the baking time is 10 minutes.

[0046] S5. Edible film coating: The segmented roasted tiger nuts are coated with edible film liquid to form a flavor film layer on their surface; In step S5, the edible film liquid is composed of konjac gum, sodium alginate, and whey protein in a mass ratio of 1:1:3, and the solid content of the edible film liquid is 2.2%. The edible film liquid also contains the same flavor components as the flavor liquid used in step S3, and the amount of the flavor components added is 1.0% of the total mass of the film liquid.

[0047] S6. Cooling and Packaging: Cool the wrapped tiger nuts to below room temperature and then package them to obtain the multi-flavored whole tiger nut product.

[0048] Among the resulting multi-flavor whole tiger nuts, the whole tiger nut integrity rate is no less than 90%, the crispness is increased by 25% compared with before processing, the protein retention rate is no less than 90%, and the flavor retention rate is no less than 95%.

[0049] The present invention also provides a multi-flavor whole tiger nut product, which is prepared by the above-described preparation method.

[0050] Example 3:

[0051] A low-temperature segmented roasting method for whole tiger nuts with multiple flavors and its preparation method includes the following steps: S1. Raw material pretreatment: Take whole tiger nuts, wash, remove impurities and peel them to obtain peeled tiger nuts; The peeling process controls the residual skin rate of the beans after peeling to not exceed 5%.

[0052] S2. Low-temperature dehydration: The peeled tiger nuts are placed in a first temperature range for dehydration treatment, so that their moisture content is reduced to a first predetermined range; The first temperature range is 65°C, the dehydration time is 3 hours, and the first predetermined range is 12%.

[0053] S3. Vacuum flavor impregnation: Dehydrated tiger nuts are placed in a vacuum environment and impregnated in a flavor liquid to allow the flavor liquid to penetrate into the tiger nuts, thus obtaining flavored tiger nuts; The vacuum environment has a vacuum level of 0.09 MPa and an immersion time of 40 min.

[0054] The flavor liquid is selected from any one or more combinations of osmanthus flavor liquid, caramel flavor liquid, and matcha flavor liquid.

[0055] S4. Low-temperature segmented baking: The flavored tiger nuts are baked in a first stage within a first baking temperature range and in a second stage within a second baking temperature range, wherein the lower limit of the second baking temperature range is higher than the upper limit of the first baking temperature range. The first baking temperature range is 130℃, and the baking time is 8 minutes; the second baking temperature range is 170℃, and the baking time is 12 minutes.

[0056] S5. Edible film coating: The segmented roasted tiger nuts are coated with edible film liquid to form a flavor film layer on their surface; In step S5, the edible film liquid is composed of konjac gum, sodium alginate, and whey protein in a mass ratio of 1:2:4, and the solid content of the edible film liquid is 3.0%. The edible film liquid also contains the same flavor components as the flavor liquid used in step S3, and the amount of the flavor components added is 1.5% of the total mass of the film liquid.

[0057] S6. Cooling and Packaging: Cool the wrapped tiger nuts to below room temperature and then package them to obtain the multi-flavored whole tiger nut product.

[0058] Among the resulting multi-flavor whole tiger nuts, the whole tiger nut integrity rate is no less than 90%, the crispness is increased by 30% compared with the unprocessed product, the protein retention rate is no less than 90%, and the flavor retention rate is no less than 95%.

[0059] The present invention also provides a multi-flavor whole tiger nut product, which is prepared by the above-described preparation method.

[0060] Comparative Example 1 (Traditional high-temperature constant-temperature baking, no flavor coating): The segmented baking in step S4 and the flavoring in step S5 are omitted. The flavored tiger nuts obtained in S3 are directly baked at a constant temperature of 180℃ for 15 minutes, and the remaining steps are the same as in Example 2.

[0061] Comparative Example 2 (Single-temperature constant-temperature baking): Omit the segmented baking in step S4, and directly bake the flavored tiger nuts obtained in S3 at a constant temperature of 160℃ for 16 minutes (the total baking time is the same as 6min + 10min in Example 2). The remaining steps are the same as in Example 2.

[0062] Comparative Example 3 (Ambient Pressure Flavor Impregnation, No Vacuum): The vacuum environment (0.08MPa, 30min) in step S3 was changed to room temperature and pressure (0.1MPa) immersion, and the immersion time remained at 30min. The remaining steps were the same as in Example 2.

[0063] Comparative Example 4 (without coating treatment): The edible film coating step S5 is omitted. After the low-temperature segmented baking in S4, the product is directly cooled and packaged in S6. The remaining steps are the same as in Example 2.

[0064] Comparative Example 5 (High-Temperature Dehydration): The low-temperature dehydration parameters (60°C, 2.5h, moisture to 10%) in step S2 are changed to high-temperature dehydration (80°C, 1.5h, moisture to 10%), and the remaining steps are the same as in Example 2.

[0065] Comparative Example 6 (High Epidermal Residue): The peeling requirement in step S1 is changed from "epidermal residue rate ≤ 5%" to "epidermal residue rate 15%", and the remaining steps are the same as in Example 2.

[0066] Test example: 1. Experimental objective: 1.1 Verify the overall effect of the present invention compared with existing conventional processes in terms of product integrity, crispness, nutrient retention, flavor stability, and oxidative safety; 1.2 Verify the contribution of each core process step to product quality, and prove the completeness and necessity of the technical solution; 1.3 Verify the rationality of the parameter range and the stability of the process of the present invention.

[0067] 2. Experimental materials and instruments: 2.1 Experimental materials: Whole tiger nuts from the same batch (originating from Yunnan, uniform particle size and free from mold); food-grade osmanthus flavor liquid (solid content 10%); konjac gum, sodium alginate, whey protein (food grade); linalool standard (purity ≥98%); all other reagents were analytical grade.

[0068] 2.2 Experimental instruments: electric thermostatic drying oven, vacuum impregnation tank, intelligent hot air baking oven, TA-XT2i texture analyzer, CR-400 colorimeter, Kjeldahl nitrogen analyzer, Agilent 7890A gas chromatograph (equipped with FID detector and HP-5MS column), water activity analyzer, electronic analytical balance (accuracy 0.0001g).

[0069] 3. Test methods: Sample preparation: Samples were prepared according to the schemes of Examples 1-3 and Comparative Examples 1-6 of this invention, with 3 parallel samples prepared for each group. All samples were packaged and stored under completely identical conditions (sealed at 25°C in the dark). Core indicators were tested within 24 hours after preparation, and the flavor retention rate was additionally tested after 30 days of sealed storage at room temperature.

[0070] Detection method: Formulas for calculating crispness enhancement rate, protein retention rate, and flavor retention rate: Crispness improvement rate (%) = (Peak force of raw beans - Peak force of sample) / Peak force of raw beans × 100%; Protein retention rate (%) = Sample protein content / Raw bean protein content × 100%; Flavor retention rate (%) = Detected content / Theoretical addition amount (or initial content) × 100%; 3.4 Experimental Data Results: Table 1 Baseline data for raw tiger nuts (untreated) Table 2 Summary of core quality indicators for each group of samples Note: The crispness improvement rate is calculated based on a peak strength of 2850g for raw beans.

[0071] The initial flavor retention rate was based on the theoretical addition of 10 μg linalool / g tiger nuts as a 100% baseline.

[0072] The initial flavor retention rates of Examples 1-3 and Comparative Examples 3-6 were calculated based on the theoretical adsorption amount under their respective impregnation processes to ensure comparability; Comparative Example 1 had a significantly lower retention rate due to the volatilization of a large amount of flavor caused by high-temperature baking.

[0073] Table 3 Parameter Deviation Group Validation 3.5 Experimental Conclusions: 3.5.1 The overall solution of this invention has a significantly improved quality compared to existing conventional processes. Compared with Comparative Example 1 (the industry's traditional high-temperature one-time baking process), Example 2 of the present invention: The integrity rate increased by 22.4% (94.7% vs 72.3%), solving the industry pain point of easy cracking and breakage of traditional tiger nuts during baking; The crispness is increased by 28.1% (2050g vs 2850g raw beans), and the crisp texture is significantly better than that of traditional processing (comparative example 1 shows a crispness increase of only 30.4%, but at the cost of a significant decrease in the integrity rate). Protein retention increased by 16.8% (93.2% vs 76.4%), maximizing the preservation of core nutrients; The 30-day flavor retention rate increased by 35.5% (97.8% vs 62.3%), and the flavor stability was significantly improved. The peroxide value decreased by 71.4% (0.06 vs 0.21 g / 100 g), significantly reducing the degree of oil oxidation and greatly extending the shelf life; The sensory score improved by 35.0 points (96.5 vs 61.5), and consumer acceptance was much higher than that of traditional processes.

[0074] 3.5.2 Each core process step plays an indispensable role in improving quality. 3.5.3 The rationality of the parameter range has been verified: Examples 1-3 (using lower limit, median, and upper limit parameters respectively) all indicators achieved the expected results: integrity rate ≥91.2%, crispness improvement rate 23.3%-31.6%, protein retention rate ≥90.5%, 30-day flavor retention rate ≥95.2%, and peroxide value ≤0.08g / 100g.

[0075] The deviation group AD shows that any deviation in any single parameter (insufficient / excessive dehydration, excessively high temperature in the first stage, or excessively low temperature in the second stage) will lead to a significant deterioration of at least one core indicator, proving that the parameter range defined by the present invention is an optimized range.

[0076] 3.5.4 Comprehensive evaluation of color and sensory quality: The L value (52.1-55.8) of the embodiments of the present invention exhibits a uniform golden yellow to light brown color, and the sensory color score is significantly better than that of Comparative Example 1 (L=38.5, burnt black) and Comparative Example 2 (L*=48.2, uneven color).

[0077] Edible film coating (Example 2 vs Comparative Example 4) not only improved flavor retention but also gave the product surface a suitable oily sheen (similar L* values ​​but higher sensory gloss score).

[0078] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various variations or substitutions within the technical scope disclosed in the present invention, and these should all be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A method for preparing whole tiger nuts with multiple flavors using low-temperature segmented baking, characterized in that, Includes the following steps: S1. Raw material pretreatment: Take whole tiger nuts, wash, remove impurities and peel them to obtain peeled tiger nuts; S2. Low-temperature dehydration: The peeled tiger nuts are placed in a first temperature range for dehydration treatment, so that their moisture content is reduced to a first predetermined range; S3. Vacuum flavor impregnation: Dehydrated tiger nuts are placed in a vacuum environment and impregnated in a flavor liquid to allow the flavor liquid to penetrate into the tiger nuts, thus obtaining flavored tiger nuts; S4. Low-temperature segmented baking: The flavored tiger nuts are baked in a first stage within a first baking temperature range and in a second stage within a second baking temperature range, wherein the lower limit of the second baking temperature range is higher than the upper limit of the first baking temperature range. S5. Edible film coating: The segmented roasted tiger nuts are coated with edible film liquid to form a flavor film layer on their surface; S6. Cooling and Packaging: Cool the wrapped tiger nuts to below room temperature and then package them to obtain the multi-flavored whole tiger nut product.

2. The method for preparing low-temperature segmented roasted multi-flavor tiger nuts according to claim 1, characterized in that: In step S1, the peeling process controls the residual skin rate of the beans after peeling to not exceed 5%.

3. The method for preparing low-temperature segmented roasted multi-flavor tiger nuts according to claim 1, characterized in that: In step S2, the first temperature range is 55℃-65℃, the dehydration time is 2-3 hours, and the first predetermined range is 8%-12%.

4. The method for preparing low-temperature segmented roasted multi-flavor tiger nuts according to claim 1, characterized in that: In step S3, the vacuum level of the vacuum environment is 0.07-0.09 MPa, and the immersion time is 20-40 min.

5. A method for preparing low-temperature segmented roasted multi-flavor tiger nuts according to claim 1 or 4, characterized in that: In step S3, the flavor liquid is selected from any one or more combinations of osmanthus flavor liquid, caramel flavor liquid, and matcha flavor liquid.

6. The method for preparing low-temperature segmented roasted multi-flavor tiger nuts according to claim 1, characterized in that: In step S4, the first baking temperature range is 110℃-130℃, and the baking time is 5-8 minutes; the second baking temperature range is 150℃-170℃, and the baking time is 8-12 minutes.

7. The method for preparing low-temperature segmented roasted multi-flavor tiger nuts according to claim 1, characterized in that: In step S5, the edible film liquid is composed of konjac gum, sodium alginate and whey protein in a mass ratio of 1:1:2 to 1:2:4, and the solid content of the edible film liquid is 1.5%-3.0%.

8. The method for preparing low-temperature segmented roasted multi-flavor tiger nuts according to claim 7, characterized in that: In step S5, the edible film liquid is further formulated with the same flavor components as the flavor liquid used in step S3, and the amount of the flavor components added is 0.5%-1.5% of the total mass of the film liquid.

9. The method for preparing low-temperature segmented roasted multi-flavor tiger nuts according to claim 7, characterized in that: In the multi-flavor whole tiger nut products obtained in step S6, the whole tiger nut integrity rate is not less than 90%, the crispness is increased by 20%-30% compared with the unprocessed product, the protein retention rate is not less than 90%, and the flavor retention rate is not less than 95%.

10. A multi-flavored whole tiger nut product, characterized in that, The product is prepared by the preparation method according to any one of claims 1 to 9.

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