A mustard-flavored macadamia nut and method of making the same

Abstract

The present application belongs to the technical field of food processing, and particularly relates to mustard-flavored macadamia nuts and a method for making the same. The method for making the mustard-flavored macadamia nuts comprises the following steps: grading and screening, freezing treatment, primary coating, secondary alternate coating, seasoning, and packaging. The present application uses different seasonings to coat the macadamia nuts in batches, and obtains a kind of macadamia nuts with the outermost salty and fresh flavor, the middle sweet and crisp melt-in-the-mouth, and the inner spicy and creamy flavor. The macadamia nuts have rich and multi-level different tastes, and have rich and full taste and aftertaste, satisfying the demand of people for multi-level taste of macadamia nuts, and not being easily oxidized and having long shelf life. The method for making the mustard-flavored macadamia nuts has low production cost, simple operation, and great popularization value.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a wasabi-flavored macadamia nut and its preparation method. Background Technology

[0002] Macadamia nuts are rich in nutrients, containing 70%-79% oil, especially unsaturated fatty acids, mainly oleic acid and palmitic acid. They also contain saturated fatty acids, protein, calcium, phosphorus, iron, vitamins B1 and B2, and the eight essential amino acids. With a unique creamy aroma, they are known as the "Queen of Nuts" and the "King of Nuts," and are loved by many.

[0003] Currently, there are many types of macadamia nuts on the market. In terms of processing technology, most are boiled or roasted in their shells. However, processing in the shell easily leads to the loss of nutrients, and the flavor is only present in the outer shell. Consumers must use tools to eat them, making it inconvenient. Furthermore, macadamia nuts are high in fat, and fat oxidation is prone to occur during storage, affecting their taste and health. Therefore, there is an urgent need to develop a new method for processing macadamia nuts. Summary of the Invention

[0004] One of the objectives of this invention is to provide a method for producing wasabi-flavored macadamia nuts. This method has low production costs, is simple to operate, and has significant potential for widespread application.

[0005] The second objective of this invention is to provide a wasabi-flavored macadamia nut with a rich and multi-layered taste, characterized by an outer layer of salty and savory flavor, a middle layer of sweet and crunchy flavor that melts in your mouth, and an inner layer of spicy and creamy flavor. This results in a macadamia nut with a rich and lingering taste both inside and out, while also being less prone to oxidation and having a long shelf life.

[0006] To solve the above-mentioned technical problems of the present invention, the present invention provides the following technical solution:

[0007] The first objective of this invention is to provide a method for preparing wasabi-flavored macadamia nuts, comprising the following steps:

[0008] S1. Grading and screening: After the macadamia nuts are shelled, they are graded and screened to select macadamia nuts of relatively uniform size. Impurities, moldy nuts, discolored nuts, black-hearted nuts, and worm-eaten nuts are removed by hand.

[0009] S2. Freezing treatment: The graded and screened macadamia nuts are vacuum freeze-dried at -30 to -20℃ for 4-6 hours to obtain frozen macadamia nuts;

[0010] S3, First coating: Place 50-70 portions of macadamia nuts obtained in S2 into a coating machine, adjust the speed to 300-500 rpm, spray 10-20 portions of coating material onto the macadamia nuts, and rotate for 5-10 minutes; then place them in a shaker and bake at 50-60℃ for 20-30 minutes.

[0011] S4. Double alternating coating: Spray a layer of syrup on the surface of the macadamia nuts obtained in S3, then evenly sprinkle a layer of mixed powder, perform a double alternating coating, and then place them in a shaker at 80-100℃ for 15-25 minutes.

[0012] The amount of syrup used is 8%-10% of the total amount of macadamia nuts obtained in S3, and the amount of mixed powder used is 20%-30% of the total amount of macadamia nuts obtained in S3.

[0013] S5. Seasoning: Place the macadamia nuts obtained in S4 into a seasoning container, coat them evenly with a layer of syrup, then add 2-4 portions of seasoning, mix well, and then place them in a shaker at 50-60℃ for 20-30 minutes.

[0014] The amount of syrup used is 3%-5% of the total amount of macadamia nuts obtained from S4;

[0015] S6. Packaging: After the macadamia nuts obtained in S5 are naturally cooled, they are inner-packaged, quality-inspected, and outer-packaged to obtain wasabi-flavored macadamia nuts.

[0016] Furthermore, in step S3, the method for preparing the wrapping material includes the following steps:

[0017] S11. While stirring, slowly and evenly add sodium polyacrylate to purified water, stirring until dissolved into a homogeneous solution with a concentration of 0.1%-0.4%.

[0018] S12. Add propyl gallate, ascorbate palmitate, mustard powder, and emulsifier to the sodium polyacrylate solution obtained in S11, and sonicate at 30-60 kHz for 10-20 min to obtain the coating material.

[0019] The mass ratio of sodium polyacrylate, propyl gallate, ascorbate palmitate, mustard powder, and emulsifier is 2-10:1-2:1:3-5:0.5-1.

[0020] This invention first involves vacuum freeze-drying macadamia nuts to remove internal moisture, preventing mold growth and preserving their flavor to the greatest extent possible. Furthermore, the expansion of free water crystals during ice crystal formation disrupts the internal structure of the nuts, creating numerous pores. A coating material is then applied to the surface, primarily composed of sodium polyacrylate, propyl gallate, ascorbyl palmitate, mustard powder, and an emulsifier. Propyl gallate and ascorbyl palmitate exhibit excellent synergistic antioxidant effects. Mustard powder provides the mustard flavor, while emulsifiers ensure even dispersion of the ingredients. Sodium polyacrylate, when dissolved in water, forms a cross-linked network structure on the surface of macadamia nuts, isolating them from the outside air. Simultaneously, some ingredients penetrate into the pores inside the macadamia nuts, resulting in a more uniform mustard flavor and taste. Furthermore, the synergistic effect of propyl gallate and ascorbate palmitate, combined with the cross-linked network structure of sodium polyacrylate, significantly enhances the antioxidant properties of macadamia nuts, preserving their color and flavor to the greatest extent possible.

[0021] Furthermore, in S12, the emulsifier is at least one of glyceryl monosuccinate, polyoxyethylene xylitol anhydride monostearate, glyceryl citrate fatty acid ester, and xylitol anhydride monostearate.

[0022] Further, in S4 or S5, the syrup is prepared by adding water to granulated sugar, wherein the weight ratio of granulated sugar to water is 2:1, heating to 50-60°C, and stirring until the granulated sugar is completely dissolved to obtain syrup.

[0023] Further, in S4, the mixed powder is a mixture of pregelatinized starch, low-gluten flour, and corn starch in a weight ratio of 3-5:4:18.

[0024] Pregelatinized starch has good puffing properties under high temperature conditions, low-gluten flour has weak gluten, soft texture and loose structure, and corn starch, as a type of amylose, has good high temperature resistance and can increase crispness. When pregelatinized starch, low-gluten flour and corn starch are mixed in a weight ratio of 3-5:4:18, a loose and uniform mixed powder is obtained, which can effectively transfer heat and has a good baking effect. After baking and maturing, it enhances the crispness of the product and makes it melt in your mouth.

[0025] Further, in S5, the seasoning is 0.15-0.25 parts butter, 0.1-0.2 parts edible salt, 0.5-0.8 parts chicken essence, 0.1-0.5 parts ammonium bicarbonate, 0.005 parts tert-butylhydroquinone, 0.5-0.8 parts spices, 0.005 parts food flavoring, and 0.7-1.5 parts sweetener.

[0026] Finally, the macadamia nuts are coated with a seasoning made of ammonium bicarbonate, chicken essence, butter, spices, food flavoring, and sweetener, giving them a unique salty and savory flavor. At the same time, tert-butylhydroquinone is added as an antioxidant to prevent the macadamia nuts from oxidizing and spoiling.

[0027] A second objective of this invention is to provide wasabi-flavored macadamia nuts prepared by the above-described method.

[0028] This invention achieves a rich and multi-layered taste by setting the outermost layer to a savory flavor, the middle layer to a sweet and crisp flavor, and the inner layer to a spicy and creamy flavor. This results in macadamia nuts with a rich and lingering taste both inside and out, satisfying people's demand for macadamia nuts with a multi-layered flavor.

[0029] The beneficial effects of this invention are:

[0030] 1. This invention uses different seasonings to coat macadamia nuts in stages, resulting in a macadamia nut with a salty and savory outer layer, a sweet and crunchy middle layer that melts in your mouth, and a spicy and creamy inner layer. It has a rich and multi-layered taste, making the macadamia nuts have a rich and lingering flavor, satisfying people's demand for macadamia nuts with a multi-layered taste.

[0031] 2. This invention first involves vacuum freeze-drying macadamia nuts to remove internal moisture, preventing mold growth and preserving their flavor to the greatest extent possible. Furthermore, the expansion of free water crystals disrupts the internal structure of the nuts, creating numerous pores. Then, a coating material is applied to the surface. This coating material primarily consists of sodium polyacrylate, propyl gallate, ascorbyl palmitate, mustard powder, and an emulsifier. Propyl gallate and ascorbyl palmitate exhibit excellent synergistic antioxidant effects. In this process, mustard powder provides the mustard flavor, while emulsifiers ensure even dispersion of the various materials. Sodium polyacrylate, when formed into an aqueous solution, creates a cross-linked network structure distributed on the surface of macadamia nuts, effectively isolating them from the outside air. Simultaneously, some of the material penetrates into the pores inside the macadamia nuts, resulting in a more uniform mustard flavor and taste. Furthermore, the synergistic effect of propyl gallate and ascorbate palmitate, combined with the cross-linked network structure of sodium polyacrylate, significantly enhances the antioxidant properties of macadamia nuts, preserving their color and flavor.

[0032] 3. In the raw material formula of this invention, various powders are mixed as coating powder. Among them, pregelatinized starch has good puffing properties under high temperature conditions, low-gluten flour has weak gluten, soft taste, and loose texture, and corn starch, as a type of amylose, has good high temperature resistance and can increase crispness. After mixing pregelatinized starch, low-gluten flour, and corn starch in a weight ratio of 3-5:4:18, a loose and uniform mixed powder is obtained, which can effectively transfer heat and has a good baking effect. After baking and maturing, the crispness of the product is enhanced and it melts in the mouth.

[0033] 4. This invention coats the outermost layer of macadamia nuts with a seasoning of ammonium bicarbonate, chicken essence, butter, spices, food flavoring, and sweetener, giving macadamia nuts a unique salty and savory flavor. At the same time, tert-butylhydroquinone is added as an antioxidant to prevent macadamia nuts from oxidizing and deteriorating.

[0034] 5. In terms of the production method of this invention, firstly, vacuum freeze-drying is used to form a porous structure inside the macadamia nuts. Then, through three coatings and three double-layer low-temperature bakings, the mustard powder and antioxidants can penetrate into the interior, giving the macadamia nuts a spicy flavor while preventing oxidation and deterioration. At the same time, the multiple coatings and bakings ensure that the macadamia nuts and the attached powder layers are baked evenly, allowing the inherent aroma of the nuts to be extracted. Moreover, it can avoid the destruction of inherent nutrients by high temperatures, which is in line with the concept of health. Furthermore, the method of low-temperature baking after coating gives the product the characteristics of even flavoring and rich flavor. This product meets the consumer demand for macadamia nut products. This production method has low production costs, is simple to operate, and has great market promotion value. Detailed Implementation

[0035] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below in conjunction with the specific embodiments in the specification.

[0036] Unless otherwise specified, the experimental methods used in the following examples are conventional methods. Unless otherwise specified, the formulations involved in the following examples are all commercially available products that can be purchased from the market.

[0037] The features and performance of the present invention will be further described in detail below with reference to embodiments.

[0038] The syrup preparation method in the following examples and comparative examples is as follows: 1L of water is added to 500g of white sugar, heated to 55℃, and stirred until the white sugar is completely dissolved to obtain syrup.

[0039] Example 1:

[0040] Preparation of wrapping material:

[0041] S11. While stirring, slowly and evenly add 3g of sodium polyacrylate to 997mL of purified water and stir until dissolved into a homogeneous solution.

[0042] S12. Add 2g of propyl gallate, 1g of ascorbate palmitate, 4g of mustard powder, and 0.8g of emulsifier to the sodium polyacrylate solution obtained in S11, and sonicate at 50kHz for 15min to obtain the coating material.

[0043] Making wasabi-flavored macadamia nuts:

[0044] S1. Grading and screening: After the macadamia nuts are shelled, they are graded and screened to select macadamia nut kernels of relatively uniform size. Impurities, moldy kernels, discolored kernels, black-hearted kernels, and insect-damaged kernels are removed by manual selection.

[0045] S2. Freezing treatment: The graded and screened macadamia nuts are vacuum freeze-dried at -20℃ for 6 hours to obtain frozen macadamia nuts;

[0046] S3, First coating: Place 60 portions of macadamia nuts obtained in S2 into a coating machine, adjust the speed to 400 rpm, spray 15 portions of coating material onto the macadamia nuts, and rotate for 8 minutes; then place them in a shaker and bake at 55°C for 25 minutes.

[0047] S4, Secondary alternating coating: Spray a layer of syrup on the surface of the macadamia nuts obtained in S3, then evenly sprinkle a layer of mixed powder, perform secondary alternating coating, and then place them in a shaker at 80℃ for 25 minutes.

[0048] The amount of syrup used is 9% of the total amount of macadamia nuts obtained in S3, and the amount of mixed powder used is 25% of the total amount of macadamia nuts obtained in S3.

[0049] The mixed powder is a mixture of pregelatinized starch, low-gluten flour, and corn starch in a weight ratio of 3:4:18.

[0050] S5. Seasoning: Place the macadamia nuts obtained in S4 into a seasoning container, coat them evenly with a layer of syrup, then add 0.18 parts butter, 0.16 parts salt, 0.6 parts chicken essence, 0.3 parts ammonium bicarbonate, 0.005 parts tert-butylhydroquinone, 0.6 parts spices, 0.005 parts food flavoring, and 0.7 parts sweetener. Mix well, then place in a shaker and bake at 55°C for 25 minutes.

[0051] The amount of syrup used is 4% of the total amount of macadamia nuts obtained in S4;

[0052] S6. Packaging: After the macadamia nuts obtained in S5 are naturally cooled, they are inner-packaged, quality-inspected, and outer-packaged to obtain wasabi-flavored macadamia nuts.

[0053] Example 2:

[0054] Preparation of wrapping material:

[0055] S11. While stirring, slowly and evenly add 4g of sodium polyacrylate to 996mL of purified water and stir until dissolved into a homogeneous solution.

[0056] S12. Add 1.5g propyl gallate, 1g ascorbate palmitate, 5g mustard powder, and 1g emulsifier to the sodium polyacrylate solution obtained in S11, and sonicate at 60kHz for 10min to obtain the coating material.

[0057] Making wasabi-flavored macadamia nuts:

[0058] S1. Grading and screening: After the macadamia nuts are shelled, they are graded and screened to select macadamia nut kernels of relatively uniform size. Impurities, moldy kernels, discolored kernels, black-hearted kernels, and insect-damaged kernels are removed by manual selection.

[0059] S2. Freezing treatment: The graded and screened macadamia nuts are vacuum freeze-dried at -30℃ for 4 hours to obtain frozen macadamia nuts;

[0060] S3, First coating: Place 60 portions of macadamia nuts obtained in S2 into a coating machine, adjust the speed to 300 rpm, spray 20 portions of coating material onto the macadamia nuts, and rotate for 10 minutes; then place them in a shaker at 60°C and bake for 20 minutes.

[0061] S4, Secondary alternating coating: Spray a layer of syrup on the surface of the macadamia nuts obtained in S3, then evenly sprinkle a layer of mixed powder, perform secondary alternating coating, and then place them in a shaker at 90℃ for 20 minutes.

[0062] The amount of syrup used is 8% of the total amount of macadamia nuts obtained in S3, and the amount of mixed powder used is 20% of the total amount of macadamia nuts obtained in S3.

[0063] The mixed powder is a mixture of pregelatinized starch, low-gluten flour, and corn starch in a weight ratio of 2:2:9.

[0064] S5. Seasoning: Place the macadamia nuts obtained in S4 into a seasoning container, coat them evenly with a layer of syrup, then add 0.25 parts butter, 0.2 parts salt, 0.5 parts chicken essence, 0.5 parts ammonium bicarbonate, 0.005 parts tert-butylhydroquinone, 0.8 parts spices, 0.005 parts food flavoring, and 1.0 part sweetener. Mix well, then place in a shaker and bake at 60°C for 20 minutes.

[0065] The amount of syrup used is 5% of the total amount of macadamia nuts obtained in S4;

[0066] S6. Packaging: After the macadamia nuts obtained in S5 are naturally cooled, they are inner-packaged, quality-inspected, and outer-packaged to obtain wasabi-flavored macadamia nuts.

[0067] Example 3:

[0068] Preparation of wrapping material:

[0069] S11. While stirring, slowly and evenly add 2g of sodium polyacrylate to 998mL of purified water and stir until dissolved into a homogeneous solution.

[0070] S12. Add 1.5g propyl gallate, 1g ascorbate palmitate, 5g mustard powder, and 1g emulsifier to the sodium polyacrylate solution obtained in S11, and sonicate at 30kHz for 20min to obtain the coating material.

[0071] Making wasabi-flavored macadamia nuts:

[0072] S1. Grading and screening: After the macadamia nuts are shelled, they are graded and screened to select macadamia nut kernels of relatively uniform size. Impurities, moldy kernels, discolored kernels, black-hearted kernels, and insect-damaged kernels are removed by manual selection.

[0073] S2. Freezing treatment: The graded and screened macadamia nuts are vacuum freeze-dried at -30℃ for 4 hours to obtain frozen macadamia nuts;

[0074] S3, First coating: Place 60 portions of macadamia nuts obtained in S2 into a coating machine, adjust the speed to 500 rpm, spray 10 portions of coating material onto the macadamia nuts, and rotate for 6 minutes; then place them in a shaker and bake at 50°C for 30 minutes.

[0075] S4, Secondary alternating coating: Spray a layer of syrup on the surface of the macadamia nuts obtained in S3, then evenly sprinkle a layer of mixed powder, perform secondary alternating coating, and then place them in a shaker at 100℃ for 20 minutes.

[0076] The amount of syrup used is 10% of the total amount of macadamia nuts obtained in S3, and the amount of mixed powder used is 30% of the total amount of macadamia nuts obtained in S3.

[0077] The mixed powder is a mixture of pregelatinized starch, low-gluten flour, and corn starch in a weight ratio of 5:4:18.

[0078] S5. Seasoning: Place the macadamia nuts obtained in S4 into a seasoning container, coat them evenly with a layer of syrup, then add 0.25 parts butter, 0.2 parts salt, 0.5 parts chicken essence, 0.5 parts ammonium bicarbonate, 0.005 parts tert-butylhydroquinone, 0.8 parts spices, 0.005 parts food flavoring, and 1.0 part sweetener. Mix well, then place in a shaker and bake at 50°C for 30 minutes.

[0079] The amount of syrup used is 3% of the total amount of macadamia nuts obtained in S4;

[0080] S6. Packaging: After the macadamia nuts obtained in S5 are naturally cooled, they are inner-packaged, quality-inspected, and outer-packaged to obtain wasabi-flavored macadamia nuts.

[0081] Comparative Example 1:

[0082] Preparation of wrapping material:

[0083] S11. While stirring, slowly and evenly add 3g of sodium polyacrylate to 997mL of purified water and stir until dissolved into a homogeneous solution.

[0084] S12. Add 4g of propyl gallate, 1g of ascorbate palmitate, 4g of mustard powder, and 0.8g of emulsifier to the sodium polyacrylate solution obtained in S11, and sonicate at 50kHz for 15min to obtain the coating material.

[0085] Making wasabi-flavored macadamia nuts:

[0086] S1. Grading and screening: After the macadamia nuts are shelled, they are graded and screened to select macadamia nut kernels of relatively uniform size. Impurities, moldy kernels, discolored kernels, black-hearted kernels, and insect-damaged kernels are removed by manual selection.

[0087] S2. Freezing treatment: The graded and screened macadamia nuts are vacuum freeze-dried at -20℃ for 6 hours to obtain frozen macadamia nuts;

[0088] S3, First coating: Place 60 portions of macadamia nuts obtained in S2 into a coating machine, adjust the speed to 400 rpm, spray 15 portions of coating material onto the macadamia nuts, and rotate for 8 minutes; then place them in a shaker and bake at 55°C for 25 minutes.

[0089] S4, Secondary alternating coating: Spray a layer of syrup on the surface of the macadamia nuts obtained in S3, then evenly sprinkle a layer of mixed powder, perform secondary alternating coating, and then place them in a shaker at 80℃ for 25 minutes.

[0090] The amount of syrup used is 9% of the total amount of macadamia nuts obtained in S3, and the amount of mixed powder used is 25% of the total amount of macadamia nuts obtained in S3.

[0091] The mixed powder is a mixture of pregelatinized starch, low-gluten flour, and corn starch in a weight ratio of 3:4:18.

[0092] S5. Seasoning: Place the macadamia nuts obtained in S4 into a seasoning container, coat them evenly with a layer of syrup, then add 0.18 parts butter, 0.16 parts salt, 0.6 parts chicken essence, 0.3 parts ammonium bicarbonate, 0.005 parts tert-butylhydroquinone, 0.6 parts spices, 0.005 parts food flavoring, and 0.7 parts sweetener. Mix well, then place in a shaker and bake at 55°C for 25 minutes.

[0093] The amount of syrup used is 4% of the total amount of macadamia nuts obtained in S4;

[0094] S6. Packaging: After the macadamia nuts obtained in S5 are naturally cooled, they are inner-packaged, quality-inspected, and outer-packaged to obtain wasabi-flavored macadamia nuts.

[0095] Comparative Example 2:

[0096] Preparation of wrapping material:

[0097] S11. While stirring, slowly and evenly add 3g of sodium polyacrylate to 997mL of purified water and stir until dissolved into a homogeneous solution.

[0098] S12. Add 0.5g propyl gallate, 1g ascorbate palmitate, 4g mustard powder, and 0.8g emulsifier to the sodium polyacrylate solution obtained in S11, and sonicate at 50kHz for 15min to obtain the coating material.

[0099] Making wasabi-flavored macadamia nuts:

[0100] S1. Grading and screening: After the macadamia nuts are shelled, they are graded and screened to select macadamia nut kernels of relatively uniform size. Impurities, moldy kernels, discolored kernels, black-hearted kernels, and insect-damaged kernels are removed by manual selection.

[0101] S2. Freezing treatment: The graded and screened macadamia nuts are vacuum freeze-dried at -20℃ for 6 hours to obtain frozen macadamia nuts;

[0102] S3, First coating: Place 60 portions of macadamia nuts obtained in S2 into a coating machine, adjust the speed to 400 rpm, spray 15 portions of coating material onto the macadamia nuts, and rotate for 8 minutes; then place them in a shaker and bake at 55°C for 25 minutes.

[0103] S4, Secondary alternating coating: Spray a layer of syrup on the surface of the macadamia nuts obtained in S3, then evenly sprinkle a layer of mixed powder, perform secondary alternating coating, and then place them in a shaker at 80℃ for 25 minutes.

[0104] The amount of syrup used is 9% of the total amount of macadamia nuts obtained in S3, and the amount of mixed powder used is 25% of the total amount of macadamia nuts obtained in S3.

[0105] The mixed powder is a mixture of pregelatinized starch, low-gluten flour, and corn starch in a weight ratio of 3:4:18.

[0106] S5. Seasoning: Place the macadamia nuts obtained in S4 into a seasoning container, coat them evenly with a layer of syrup, then add 0.18 parts butter, 0.16 parts salt, 0.6 parts chicken essence, 0.3 parts ammonium bicarbonate, 0.005 parts tert-butylhydroquinone, 0.6 parts spices, 0.005 parts food flavoring, and 0.7 parts sweetener. Mix well, then place in a shaker and bake at 55°C for 25 minutes.

[0107] The amount of syrup used is 4% of the total amount of macadamia nuts obtained in S4;

[0108] S6. Packaging: After the macadamia nuts obtained in S5 are naturally cooled, they undergo inner packaging, quality inspection, and outer packaging to obtain wasabi-flavored macadamia nuts.

[0109] Comparative Example 3:

[0110] Preparation of wrapping material:

[0111] S11. While stirring, slowly and evenly add 3g of sodium polyacrylate to 997mL of purified water and stir until dissolved into a homogeneous solution.

[0112] S12. Add 2g of propyl gallate, 1g of ascorbate palmitate, 4g of mustard powder, and 0.8g of emulsifier to the sodium polyacrylate solution obtained in S11, and sonicate at 50kHz for 15min to obtain the coating material.

[0113] Making wasabi-flavored macadamia nuts:

[0114] S1. Grading and screening: After the macadamia nuts are shelled, they are graded and screened to select macadamia nut kernels of relatively uniform size. Impurities, moldy kernels, discolored kernels, black-hearted kernels, and insect-damaged kernels are removed by manual selection.

[0115] S2. Freezing treatment: The graded and screened macadamia nuts are vacuum freeze-dried at -20℃ for 6 hours to obtain frozen macadamia nuts;

[0116] S3, First coating: Place 60 portions of macadamia nuts obtained in S2 into a coating machine, adjust the speed to 400 rpm, spray 15 portions of coating material onto the macadamia nuts, and rotate for 8 minutes; then place them in a shaker and bake at 55°C for 25 minutes.

[0117] S4, Secondary alternating coating: Spray a layer of syrup on the surface of the macadamia nuts obtained in S3, then evenly sprinkle a layer of mixed powder, perform secondary alternating coating, and then place them in a shaker at 80℃ for 25 minutes.

[0118] The amount of syrup used is 9% of the total amount of macadamia nuts obtained in S3, and the amount of mixed powder used is 25% of the total amount of macadamia nuts obtained in S3.

[0119] The mixed powder is a mixture of pregelatinized starch, low-gluten flour, and corn starch in a weight ratio of 1:4:18.

[0120] S5. Seasoning: Place the macadamia nuts obtained in S4 into a seasoning container, coat them evenly with a layer of syrup, then add 0.18 parts butter, 0.16 parts salt, 0.6 parts chicken essence, 0.3 parts ammonium bicarbonate, 0.005 parts tert-butylhydroquinone, 0.6 parts spices, 0.005 parts food flavoring, and 0.7 parts sweetener. Mix well, then place in a shaker and bake at 55°C for 25 minutes.

[0121] The amount of syrup used is 4% of the total amount of macadamia nuts obtained in S4;

[0122] S6. Packaging: After the macadamia nuts obtained in S5 are naturally cooled, they are inner-packaged, quality-inspected, and outer-packaged to obtain wasabi-flavored macadamia nuts.

[0123] Comparative Example 4:

[0124] Preparation of wrapping material:

[0125] S11. While stirring, slowly and evenly add 3g of sodium polyacrylate to 997mL of purified water and stir until dissolved into a homogeneous solution.

[0126] S12. Add 2g of propyl gallate, 1g of ascorbate palmitate, 4g of mustard powder, and 0.8g of emulsifier to the sodium polyacrylate solution obtained in S11, and sonicate at 50kHz for 15min to obtain the coating material.

[0127] Making wasabi-flavored macadamia nuts:

[0128] S1. Grading and screening: After the macadamia nuts are shelled, they are graded and screened to select macadamia nut kernels of relatively uniform size. Impurities, moldy kernels, discolored kernels, black-hearted kernels, and insect-damaged kernels are removed by manual selection.

[0129] S2. Freezing treatment: The graded and screened macadamia nuts are vacuum freeze-dried at -20℃ for 6 hours to obtain frozen macadamia nuts;

[0130] S3, First coating: Place 60 portions of macadamia nuts obtained in S2 into a coating machine, adjust the speed to 400 rpm, spray 15 portions of coating material onto the macadamia nuts, and rotate for 8 minutes; then place them in a shaker and bake at 55°C for 25 minutes.

[0131] S4, Secondary alternating coating: Spray a layer of syrup on the surface of the macadamia nuts obtained in S3, then evenly sprinkle a layer of mixed powder, perform secondary alternating coating, and then place them in a shaker at 80℃ for 25 minutes.

[0132] The amount of syrup used is 9% of the total amount of macadamia nuts obtained in S3, and the amount of mixed powder used is 25% of the total amount of macadamia nuts obtained in S3.

[0133] The mixed powder is a mixture of pregelatinized starch, low-gluten flour, and corn starch in a weight ratio of 4:2:9.

[0134] S5. Seasoning: Place the macadamia nuts obtained in S4 into a seasoning container, coat them evenly with a layer of syrup, then add 0.18 parts butter, 0.16 parts salt, 0.6 parts chicken essence, 0.3 parts ammonium bicarbonate, 0.005 parts tert-butylhydroquinone, 0.6 parts spices, 0.005 parts food flavoring, and 0.7 parts sweetener. Mix well, then place in a shaker and bake at 55°C for 25 minutes.

[0135] The amount of syrup used is 4% of the total amount of macadamia nuts obtained in S4;

[0136] S6. Packaging: After the macadamia nuts obtained in S5 are naturally cooled, they are inner-packaged, quality-inspected, and outer-packaged to obtain wasabi-flavored macadamia nuts.

[0137] Comparative Example 5:

[0138] Preparation of wrapping material:

[0139] S11. While stirring, slowly and evenly add 3g of sodium alginate to 997mL of purified water and stir until dissolved into a uniform solution.

[0140] S12. Add 2g of propyl gallate, 1g of ascorbate palmitate, 4g of mustard powder, and 0.8g of emulsifier to the sodium alginate solution obtained in S11, and sonicate at 50kHz for 15min to obtain the coating material.

[0141] Making wasabi-flavored macadamia nuts:

[0142] S1. Grading and screening: After the macadamia nuts are shelled, they are graded and screened to select macadamia nut kernels of relatively uniform size. Impurities, moldy kernels, discolored kernels, black-hearted kernels, and insect-damaged kernels are removed by manual selection.

[0143] S2. Freezing treatment: The graded and screened macadamia nuts are vacuum freeze-dried at -20℃ for 6 hours to obtain frozen macadamia nuts;

[0144] S3, First coating: Place 60 portions of macadamia nuts obtained in S2 into a coating machine, adjust the speed to 400 rpm, spray 15 portions of coating material onto the macadamia nuts, and rotate for 8 minutes; then place them in a shaker and bake at 55°C for 25 minutes.

[0145] S4, Secondary alternating coating: Spray a layer of syrup on the surface of the macadamia nuts obtained in S3, then evenly sprinkle a layer of mixed powder, perform secondary alternating coating, and then place them in a shaker at 80℃ for 25 minutes.

[0146] The amount of syrup used is 9% of the total amount of macadamia nuts obtained in S3, and the amount of mixed powder used is 25% of the total amount of macadamia nuts obtained in S3.

[0147] The mixed powder is a mixture of pregelatinized starch, low-gluten flour, and corn starch in a weight ratio of 3:4:18.

[0148] S5. Seasoning: Place the macadamia nuts obtained in S4 into a seasoning container, coat them evenly with a layer of syrup, then add 0.18 parts butter, 0.16 parts salt, 0.6 parts chicken essence, 0.3 parts ammonium bicarbonate, 0.005 parts tert-butylhydroquinone, 0.6 parts spices, 0.005 parts food flavoring, and 0.7 parts sweetener. Mix well, then place in a shaker and bake at 55°C for 25 minutes.

[0149] The amount of syrup used is 4% of the total amount of macadamia nuts obtained in S4;

[0150] S6. Packaging: After the macadamia nuts obtained in S5 are naturally cooled, they are inner-packaged, quality-inspected, and outer-packaged to obtain wasabi-flavored macadamia nuts.

[0151] Sensory evaluation: The sensory evaluation experiment was conducted by three evaluation groups consisting of 15 people with tasting experience. They scored the sensory indicators of the wasabi-flavored macadamia nuts prepared in Examples 1-3 and Comparative Examples 1-5. The sensory evaluation items and scoring criteria are shown in Table 1, and the sensory evaluation results are shown in Table 2.

[0152] Table 1 Sensory Evaluation Table

[0153]

[0154] Table 2 Sensory evaluation results

[0155]

[0156]

[0157] As can be seen from Table 2, in Comparative Examples 1 and 2, when the mass ratio of sodium polyacrylate, propyl gallate, ascorbyl palmitate, mustard powder, and emulsifier is not within the range of 2-10:1-2:1:3-5:0.5-1, propyl gallate and ascorbyl palmitate cannot achieve a good synergistic antioxidant effect, resulting in the oxidation of mustard-flavored macadamia nuts and affecting their taste.

[0158] In Comparative Example 5, when sodium polyacrylate was replaced with sodium alginate, the film-forming properties of sodium alginate were not as good as those of sodium polyacrylate. As a result, the inner layer of the wasabi-flavored macadamia nut could not form a good film layer, which meant that it could not work synergistically with propyl gallate and ascorbyl palmitate to achieve a good antioxidant effect, and it also affected the taste.

[0159] In Comparative Examples 3 and 4, when the pregelatinized starch, low-gluten flour, and cornstarch are not mixed in a weight ratio of 3-5:4:18, the crispness is significantly affected, and the powder is easily shed.

[0160] Finally, it should be noted that the above examples are merely some specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments and many variations are possible. All variations that can be directly derived or conceived by those skilled in the art from the disclosure of the present invention should be considered within the scope of protection of the present invention.

Claims

1. A method for preparing wasabi-flavored macadamia nuts, characterized in that, Includes the following steps: S1. Grading and screening: After the macadamia nuts are shelled, they are graded and screened to select macadamia nut kernels of relatively uniform size. Impurities, moldy kernels, discolored kernels, black-hearted kernels, and insect-damaged kernels are removed by manual selection. S2. Freezing treatment: The graded and screened macadamia nuts are vacuum freeze-dried at -30~-20℃ for 4-6 hours to obtain frozen macadamia nuts; S3, First coating: Place 50-70 portions of macadamia nuts obtained in S2 into a coating machine, adjust the speed to 300-500 rpm, spray 10-20 portions of coating material onto the macadamia nuts, and rotate for 5-10 minutes; then place them in a shaker at 50-60℃ and bake for 20-30 minutes. S4, Secondary alternating coating: Spray a layer of syrup on the surface of the macadamia nuts obtained in S3, then evenly sprinkle a layer of mixed powder, perform secondary alternating coating, and then place them in a shaker at 80-100℃ for 15-25 minutes. The amount of syrup used is 8%-10% of the total amount of macadamia nuts obtained in S3, and the amount of mixed powder used is 20%-30% of the total amount of macadamia nuts obtained in S3; the mixed powder is a mixture of pregelatinized starch, low-gluten flour and corn starch in a weight ratio of 3-5:4:

18. S5. Seasoning: Place the macadamia nuts obtained in S4 into a seasoning container, coat them evenly with a layer of syrup, then add 2-4 portions of seasoning, mix well, and then place them in a shaker at 50-60℃ for 20-30 minutes. The amount of syrup used is 3%-5% of the total amount of macadamia nuts obtained from S4; S6. Packaging: After the macadamia nuts obtained in S5 are naturally cooled, they are inner-packaged, quality-inspected, and outer-packaged to obtain wasabi-flavored macadamia nuts. In step S3, the method for preparing the wrapping material includes the following steps: S11. While stirring, slowly and evenly add sodium polyacrylate to purified water, stirring until dissolved into a homogeneous solution with a concentration of 0.1%-0.4%; S12. Add propyl gallate, ascorbate palmitate, mustard powder, and emulsifier to the sodium polyacrylate solution obtained in S11, and sonicate at 30-60 kHz for 10-20 min to obtain the coating material; wherein, the mass ratio of sodium polyacrylate, propyl gallate, ascorbate palmitate, mustard powder, and emulsifier is 2-10:1-2:1:3-5:0.5-1.

2. The manufacturing method according to claim 1, characterized in that, In S12, the emulsifier is at least one of glyceryl monosuccinate, polyoxyethylene xylitol anhydride monostearate, glyceryl citrate fatty acid ester, and xylitol anhydride monostearate.

3. The manufacturing method according to claim 1, characterized in that, In S4 or S5, the syrup is prepared by adding water to granulated sugar, with a weight ratio of granulated sugar to water of 2:1, heating to 50-60℃, and stirring until the granulated sugar is completely dissolved to obtain the syrup.

4. The manufacturing method according to claim 1, characterized in that, In S5, the seasoning is 0.15-0.25 parts butter, 0.1-0.2 parts edible salt, 0.5-0.8 parts chicken essence, 0.1-0.5 parts ammonium bicarbonate, 0.005 parts tert-butylhydroquinone, 0.5-0.8 parts spices, 0.005 parts food flavoring, and 0.7-1.5 parts sweetener.

5. A wasabi-flavored macadamia nut prepared by the method described in any one of claims 1-4.

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