Nut sandwich nori and preparation method thereof

Abstract

The invention discloses nut sandwich nori and a preparation method thereof, relates to the technical field of food processing, and relates to a preparation method of sandwich nori prepared from various nuts. The preparation method comprises the following steps: uniformly mixing glucose or cane sugar, maltodextrin with different DE values, maltose, isomaltooligosacharide and table salt according to a mass ratio of (30-35): (10-15): (5-10): (1-7): (0.1-0.3), uniformly spreading crushed pecans, crushed peanuts, crushed almonds, sesame seeds, sunflower kernels and the like on dried laver according to a ratio, then taking another piece of dried laver as a noodle dish, compacting, and carrying out gradient heating baking at 140-220 DEG C. And performing air cooling, slicing and packaging. The nut sandwich nori prepared by the method meets the requirements of low sugar and high protein.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing seaweed with nut fillings. Background Art

[0002] Sandwich seaweed is made of dried laver and special ingredients, and is made through laver supply, sprinkling seasonings and special ingredients, noodle supply, compaction, baking, cooling, slicing, packaging and other processes. The laver in sandwich seaweed contains a large amount of taurine, which can control the cholesterol level in the blood, promote the growth and development of children, and has an antioxidant effect. Laver is also an ideal source of natural vitamin B12. At the same time, the content of minerals such as Ca, Na, K, and Mg in laver is high, and the Na / K ratio helps reduce the incidence of hypertension.

[0003] At present, the proportion of auxiliary materials in commercially available sandwich seaweed accounts for about 80-90% of the total weight of the sandwich seaweed, of which starch sugar accounts for about 75-80%, and high-calorie monosaccharides or disaccharides account for nearly 80% of the total sugar, while the protein content is low, resulting in excessive sugar content in sandwich seaweed products. Excessive intake poses a great health hazard to infants, teenagers and the elderly if used frequently. Therefore, it is necessary to improve the auxiliary materials in sandwich seaweed to meet the demand for low calories, increase the addition of protein components derived from nuts, make sandwich seaweed healthier and more nutritious, and further improve the market competitiveness of sandwich seaweed. Summary of the invention

[0004] The key technical problem to be solved by the present invention is to provide a new type of sandwich seaweed auxiliary material and a new method for preparing sandwich seaweed in view of the characteristics of the existing sandwich seaweed production auxiliary materials with too high sugar content and low protein content. The sandwich seaweed prepared by this method meets the requirements of low sugar and high protein.

[0005] In order to achieve the purpose of the present invention, the following technical means are specifically adopted: A nut-filled seaweed and a preparation method thereof, comprising the following steps: (1) Glucose or sucrose, maltodextrin with different DE values, maltose, isomaltooligosaccharide, and salt are uniformly mixed in a mass ratio of 30-35:10-15:5-10:1-7:0.1-0.3 to obtain auxiliary material 1; pecans, peanuts, and almonds are crushed into pecan crumbs, peanut crumbs, and almond crumbs, and then mixed with sesame seeds and sunflower kernels to obtain auxiliary material 2; (2) evenly sprinkle a certain amount of auxiliary material 1 and auxiliary material 2 obtained in step (1) on the dried laver, and then use another sheet of dried laver as a side dish to obtain a primary sandwich seaweed product; (3) compacting the primary sandwich seaweed obtained in step (2), baking at a gradient temperature of 140° C. to 220° C., and then air-cooling to obtain the sandwich seaweed; Preferably, in step (2), the mass ratio of auxiliary material 1 to auxiliary material 2 is 40-50:5-15.

[0006] Preferably, the baking temperature in step (3) is a gradient temperature increase of 140°C to 220°C.

[0007] Preferably, the baking time in step (3) is 27s to 37s. Beneficial Effects

[0008] (1) The product prepared by the present invention has a similar crispness as the sandwich seaweed with a high market share, and has the advantages of low sugar and high protein.

[0009] (2) The beneficial effect described in (1) above is due to the special formula of auxiliary materials 1 and 2 used in the present invention, which is the result of the interaction of various components in the raw and auxiliary materials, and is also related to the preparation method of the sandwich seaweed in the present invention. Implementation Example

[0010] (1) Glucose or sucrose, maltodextrin with different DE values, maltose, isomaltooligosaccharide, and salt are uniformly mixed in a mass ratio of 28:0.8:20:25:0.2 to obtain auxiliary material 1; pecans, peanuts, almonds, etc. are crushed into pecan crumbs, peanut crumbs, almond crumbs, sesame seeds, sunflower kernels, etc. to obtain auxiliary material 2.

[0011] (2) The first sheet of dry laver is spread on the conveyor belt of the sandwich seaweed production line through the feeding trough, and then the auxiliary materials 1 and auxiliary materials 2 are evenly spread on the first sheet of dry laver in a mass ratio of 35:10 through the automatic spreading device on the sandwich seaweed production line according to a total mass of 21-23g, and then the second sheet of dry laver is spread to obtain the initial sandwich seaweed product. The spread amount of the mixture of auxiliary materials 1 and auxiliary materials 2 on the first sheet of dry laver is 0.06g / cm 2 ; The mass ratio of dried laver / auxiliary material mixture is 1:3.1.

[0012] (3) Adjust the compacting device on the sandwich seaweed production line, set the conveyor belt speed and baking temperature, so that the baking conditions of the sandwich seaweed initial product are 140° C. and 27 seconds. After baking, cool it to obtain a sandwich seaweed with a thickness of 0.18 cm. The sandwich seaweed is cut, measured, and packaged for sale. Example

[0013] (1) Glucose or sucrose, maltodextrin with different DE values, maltose, isomaltooligosaccharide, and salt are uniformly mixed in a mass ratio of 28:0.8:20:25:0.2 to obtain auxiliary material 1; pecans, peanuts, almonds, etc. are crushed into pecan crumbs, peanut crumbs, almond crumbs, sesame seeds, sunflower kernels, etc. to obtain auxiliary material 2.

[0014] (2) The first sheet of dry laver is spread on the conveyor belt of the sandwich seaweed production line through the feeding trough, and then the auxiliary materials 1 and auxiliary materials 2 are evenly spread on the first sheet of dry laver in a mass ratio of 35:9 through the automatic spreading device on the sandwich seaweed production line according to a total mass of 21-23g, and then the second sheet of dry laver is spread to obtain the initial sandwich seaweed product. The laying amount of the mixture of auxiliary materials 1 and auxiliary materials 2 on the first sheet of dry laver is 0.08g / cm 2 ; The mass ratio of dried laver / auxiliary material mixture is 1:3.2.

[0015] (3) Adjust the compacting device on the sandwich seaweed production line, set the conveyor belt speed and baking temperature, so that the baking conditions of the sandwich seaweed initial product are 160° C. and 29 s. After baking, cool it to obtain a sandwich seaweed with a thickness of 0.19 cm. The sandwich seaweed is cut, measured, and packaged for sale. Example

[0016] (1) Glucose or sucrose, maltodextrin with different DE values, maltose, isomaltooligosaccharide, and salt are uniformly mixed in a mass ratio of 28:0.8:20:25:0.2 to obtain auxiliary material 1; pecans, peanuts, almonds, etc. are crushed into pecan crumbs, peanut crumbs, almond crumbs, sesame seeds, sunflower kernels, etc. to obtain auxiliary material 2.

[0017] (2) The first sheet of dry laver is spread on the conveyor belt of the sandwich seaweed production line through the feeding trough, and then the auxiliary materials 1 and auxiliary materials 2 are evenly spread on the first sheet of dry laver in a mass ratio of 35:8 through the automatic spreading device on the sandwich seaweed production line according to a total mass of 21-23g, and then the second sheet of dry laver is spread to obtain the initial sandwich seaweed product. The spread amount of the mixture of auxiliary materials 1 and auxiliary materials 2 on the first sheet of dry laver is 0.08g / cm 2 ; The mass ratio of dried laver / auxiliary material mixture is 1:3.2.

[0018] (3) Adjust the compacting device on the sandwich seaweed production line, set the conveyor belt speed and baking temperature, so that the baking conditions of the sandwich seaweed initial product are 180° C. and 31 seconds. After baking, cool it to obtain sandwich seaweed with a thickness of 0.20 cm. The sandwich seaweed is cut, measured, and packaged for sale. Example

[0019] (1) Glucose or sucrose, maltodextrin with different DE values, maltose, isomaltooligosaccharide, and salt are uniformly mixed in a mass ratio of 28:0.8:20:25:0.2 to obtain auxiliary material 1; pecans, peanuts, almonds, etc. are crushed into pecan crumbs, peanut crumbs, almond crumbs, sesame seeds, sunflower kernels, etc. to obtain auxiliary material 2.

[0020] (2) The first sheet of dry laver is spread on the conveyor belt of the sandwich seaweed production line through the feeding trough, and then the auxiliary materials 1 and auxiliary materials 2 are evenly spread on the first sheet of dry laver in a mass ratio of 35:7 through the automatic spreading device on the sandwich seaweed production line according to a total mass of 21g, and then the second sheet of dry laver is spread to obtain the initial sandwich seaweed product. The amount of the mixture of auxiliary materials 1 and auxiliary materials 2 laid on the first sheet of dry laver is 0.09g / cm 2 ; The mass ratio of dry laver / auxiliary material mixture is 1:3.3.

[0021] (3) Adjusting the compacting device on the sandwich seaweed production line, setting the conveyor belt speed and baking temperature, so that the baking conditions of the sandwich seaweed initial product are 200° C. and 35 s. After baking, cooling is performed to obtain sandwich seaweed with a thickness of 0.22 cm. The sandwich seaweed is cut, measured, packaged, and then sold.

[0022] In this embodiment, the cooled material is cut, specifically the burnt or thin parts around the edges of the cooled material are cut, and cut into suitable sizes according to preset sizes. The specific preset sizes are determined according to the packaging type. The cut material is packaged. The specific packaging method can be roll film packaging, self-supporting bag packaging, canning, with or without tray, with or without desiccant, etc., as long as the packaging purpose can be achieved, and this application does not limit this.

[0023] The embodiments of the present application described above are exemplary, non-exhaustive, and are not limited to the disclosed embodiments. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope of the illustrated embodiments. The selection of terms used herein is intended to best explain the principles of the embodiments, practical applications, or improvements to the technology in the market, or to enable other persons of ordinary skill in the art to understand the embodiments disclosed herein.

Claims

1. A method for preparing nut-filled seaweed, characterized in that: The steps include: (1) Glucose or sucrose, maltodextrin with different DE values, maltose, isomaltooligosaccharide, and salt are uniformly mixed in a mass ratio of 30-35:10-15:5-10:1-7:0.1-0.3 to obtain auxiliary material 1; pecans, peanuts, and almonds are crushed into pecan crumbs, peanut crumbs, and almond crumbs, and then mixed with sesame seeds and sunflower kernels to obtain auxiliary material 2; (2) evenly sprinkle a certain amount of auxiliary material 1 and auxiliary material 2 obtained in step (1) on the dried laver, and then use another sheet of dried laver as a side dish to obtain a primary sandwich seaweed product; (3) The primary sandwich seaweed obtained in step (2) is compacted, baked at a gradient temperature of 140° C. to 220° C. for 27 seconds to 37 seconds, and then air-cooled to obtain the sandwich seaweed.

2. The preparation method according to claim 1, characterized in that: In step (2), the mass ratio of auxiliary material 1 to auxiliary material 2 is 40-50:5-15.

3. The preparation method according to claim 1, characterized in that: The baking temperature in step (3) is a gradient temperature increase of 140° C. to 220° C.

4. The preparation method according to claim 1, characterized in that: The baking time in step (3) is 27s to 37s.

5. The nut-filled seaweed prepared by the preparation method according to any one of claims 1 to 4.