Brazil nut ice cream and preparation technology thereof

Abstract

The present invention belongs to the technical field of food, and discloses a Brazil nut ice cream and a preparation technology thereof, the ice cream comprises the following preparation raw materials: Brazil nuts, Canada maple sugar, coconut juice, milk and auxiliary materials, and the auxiliary materials comprise coconut oil, single cream, butter and a sweetening agent. The Brazil nuts, the Canada maple sugar, the coconut juice and the milk are used as main raw materials, baking treatment is performed on the Brazil nuts according to the specific properties of the Brazil nuts, the honey processing technology of the Canada maple sugar and the coconut juice on the Brazil nuts is optimized, and the influence of direct addition of the Brazil nuts on the taste of the ice cream is reduced; the content of sodium ions in the ice cream can be reduced, the content of selenium can be increased, and the ice cream which is good in flavor and taste and rich in nutrition can be prepared.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to abalone fruit ice cream and a preparation process thereof. Background Art

[0002] Abalone fruit (Bertholletia excelsa HBK) is a trihedral, irregular-shaped fruit of the family Barrychnaceae. It is named because its appearance looks very similar to abalone. Abalone fruit is a kind of dried fruit, which is rich in nutrition. In addition to protein, fat, and carotene, the kernel is also rich in vitamin B1, vitamin B2, and vitamin E. The kernel contains 8 kinds of amino acids required by the human body, and the content of calcium, phosphorus, and iron is also higher than that of other nuts. Most importantly, the magnesium and selenium content in abalone fruit is much higher than that of general food. The fat contained in abalone fruit includes saturated fat and unsaturated fat. Among nuts, it is a nut with a high saturated fat content.

[0003] Studies have shown that long-term consumption of abalone fruit can not only improve brain health, but also prevent brain aging; abalone fruit is rich in high-quality oil, which is conducive to the absorption of fat-soluble vitamins in the human body, and has a good nourishing effect on people who are weak, weak after illness, and prone to hunger. Due to the high content of ω-3 fatty acids and other unsaturated fatty acids in the nuts, it has a certain effect on relieving the condition of patients with chronic diseases such as hypertension and cerebrovascular disease. The latest research shows that abalone fruit is also quite effective in sobering up and protecting the liver. Therefore, abalone fruit has a high value for development and utilization.

[0004] Currently, the dried fruit of abalone fruit is mainly sold on the market. The product form is single, and because of its hard shell, it must be eaten with the help of pliers or kernel openers, which is extremely inconvenient. Ice cream is a frozen food with expanded volume made from drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc. as the main raw materials, with appropriate amount of food additives added, and mixed, sterilized, homogenized, aged, frozen, hardened and other processes. It has a delicate, smooth, cool taste and is easy to eat, and is deeply loved by consumers. However, there are few reports on adding abalone fruit to ice cream.

[0005] However, there are several problems when abalone fruit is used in ice cream: (1) Abalone fruit itself has a unique nutty smell, and adding it alone to ice cream will affect the taste.

[0006] (2)The kernel of the Brazil nut is the edible part. The seed coat on the surface of the kernel contains tannic acid, resulting in astringency. Therefore, when the Brazil nut is used in food, the seed coat generally needs to be removed. However, the adhesion of the seed coat is relatively strong, and it is difficult to completely remove the seed coat by conventional hot water soaking. Moreover, the method of soaking with alkali solution or acid solution to remove the seed coat is likely to affect the flavor of the kernel and bring chemical risks. In addition, the flavor of the Brazil nut can be enhanced after roasting. However, the kernel of the Brazil nut after removing the seed coat is prone to oxidation during high-temperature roasting, leading to food spoilage.

[0007] (3)As a nut with a relatively high selenium content, when the Brazil nut is applied to ice cream, it often requires high-temperature processing, resulting in selenium loss and reduced nutritional value.

[0008] In summary, how to provide a Brazil nut ice cream and its preparation process to overcome the problems existing in the application of the Brazil nut in ice cream, improve the flavor and taste of the ice cream while being rich in nutrition, is an urgent problem to be solved. Summary of the Invention

[0009] The purpose of the present invention is to provide a Brazil nut ice cream, which uses Brazil nuts, Canadian maple syrup, coconut milk, and milk as the main raw materials, and conducts roasting treatment on the Brazil nuts according to their unique properties, and optimizes the candying process of the Canadian maple syrup and coconut milk on the Brazil nuts, reducing the impact of directly adding the Brazil nuts on the taste of the ice cream, and also reducing the sodium ion content in the ice cream and increasing the selenium content, so as to produce an ice cream with better flavor and taste and rich nutrition.

[0010] The technical solution of the present invention is as follows: A Brazil nut ice cream, comprising the following preparation raw materials: Brazil nuts, Canadian maple syrup, coconut milk, milk, and auxiliary materials, wherein the auxiliary materials include coconut oil, light cream, butter, and sweetener.

[0011] Preferably, the ice cream comprises the following preparation raw materials by weight: 6-10 parts of Brazil nuts, 1-4 parts of Canadian maple syrup, 2-6 parts of coconut milk, 15-20 parts of milk, and 30-89 parts of auxiliary materials, and the auxiliary materials include 15-40 parts of coconut oil, 10-30 parts of light cream, 4.5-15 parts of butter, and 0.5-4 parts of sweetener.

[0012] Preferably, the Brazil nuts are roasted before use, and the roasting treatment method comprises the following steps: Take the kernels of abalone nuts (with seed coats), add pregelatinized starch and mix well. Then add water until the moisture content of the pregelatinized starch reaches 40 - 60%, and continue to mix well. Cool at 1 - 5°C until the gelatinization degree of the starch on the surface of the abalone nut kernels is 30 - 50% (starch retrogradation), then transfer to room temperature and let stand for 1 - 2 h. Then bake at 155 - 165°C. When the surface color index of the baked material is detected: L value (brightness) = 40 - 50, b value (yellow - blue value) = 50 - 60, lower the temperature to 140 - 150°C and continue baking. When the seed coats on the surface of the baked material start to fall off, continue baking for 1 - 2 min and then stop baking. Then knead to make the seed coats completely detached, wash with water and dry to obtain the baked abalone nuts.

[0013] Preferably, the gelatinization degree of the pregelatinized starch is 88 - 95%, and the pregelatinized starch is pregelatinized wheat starch or pregelatinized corn starch.

[0014] Preferably, the addition amount of the pregelatinized starch is 0.3 - 0.7% of the mass of the abalone nut kernels.

[0015] Preferably, the laying thickness of the material during baking is single - layer.

[0016] Preferably, the milk is any one or several of fresh milk, skim milk powder, whole milk powder, and milk protein concentrate.

[0017] Preferably, the sweetener is white granulated sugar, sucrose, fructose, maltose, starch sugar, lactose or stevioside.

[0018] The present invention also provides a preparation process for abalone nut ice cream, which includes the following steps: Take the abalone nut kernels, add Canadian maple sugar and coconut juice for candying, grind into a pulp, then add milk and auxiliary materials and mix evenly, sterilize, and then homogenize, cool and age, freeze - set, and fill and form.

[0019] Preferably, the process of adding Canadian maple sugar and coconut juice for candying specifically includes the following steps: Take the coconut juice, refrigerate it at 2 - 6°C for 4 - 8 h, then take the upper - layer coconut juice and lower - layer coconut juice separately according to the volume ratio of 1:(1 - 3) for standby. Mix the lower - layer coconut juice with the abalone nut kernels and Canadian maple sugar evenly, stir at 40 - 60°C for 20 - 40 min, and then add the upper - layer coconut juice and steam.

[0020] Preferably, the steaming temperature is 95 - 100°C and the steaming time is 50 - 90 min.

[0021] Preferably, the refrigeration time is 4 - 8 h.

[0022] The beneficial effects of the present invention are: 1. The ice cream of the present invention uses macadamia nuts, Canadian maple syrup, coconut milk, and milk as the main raw materials, and can produce ice cream with better flavor and taste and rich nutrition.

[0023] 2. The ice cream of the present invention adds macadamia nuts, which are rich in fat, protein, vitamins, trace elements, etc., and have both brain-strengthening and nourishing effects. On the basis of retaining the original nutritional components of macadamia nuts, adding macadamia nuts to the ice cream can effectively improve the nutritional value of the ice cream.

[0024] 3. During the roasting process of the macadamia nut kernels of the present invention, the seed coats are removed at the same time. By introducing starch onto the surface of the macadamia nuts and subjecting it to an aging treatment, and controlling the roasting process according to the surface color of the material and the peeling situation of the seed coat during roasting in sequence, it is possible to take into account both a relatively high degree of seed coat peeling of the macadamia nut kernels and a better flavor. While improving the taste of the ice cream, it also overcomes the chemical risks caused by the traditional alkali solution for removing the seed coats of the kernels (especially the problem of excessive sodium ions in the ice cream).

[0025] In the present invention, pre-gelatinized starch is aged on the surface of macadamia nut kernels, and the degree of starch aging is controlled so that the seed coats of the macadamia nut kernels can be peeled off at the appropriate time point during the roasting process, achieving the removal of the seed coats while reducing the oxidation risk of the macadamia nuts during the roasting process (premature peeling of the seed coat will expose the kernels to the air for oxidation, and delayed peeling of the seed coat is likely to cause over-roasting of the kernels and affect the flavor). The present invention first detects the color index on the surface of the macadamia nut kernels. When the color index reaches a certain range, it indicates that the surface ripening degree of the macadamia nut kernels has also reached a certain sensitive stage. After that, the roasting temperature is lowered until the seed coats on the surface of the kernels begin to peel off. All the seed coats of the kernels can be basically peeled off within 1 - 2 minutes, and the flavor of the macadamia nut kernels is better.

[0026] 4. The ice cream of the present invention also adds Canadian maple syrup. Maple syrup is one of the most representative specialty products in Canada. It is rich in minerals and organic acids, and has a lower calorie content than sucrose, fructose, corn syrup, etc. However, the calcium, magnesium, and organic acid components it contains are much higher than those of other sugars, and it can supplement the weak constitution with unbalanced nutrition; the amino acid content in Canadian maple syrup reaches a detectable level, and the taste is mellow. Maple syrup also contains other volatile organic compounds, giving it a unique taste. Adding Canadian maple syrup to the ice cream can endow the ice cream with unique nutrition and taste.

[0027] 5. Macadamia nuts themselves have the unique smell of nuts, and adding them alone to the ice cream will affect the taste. This application uses Canadian maple syrup and coconut milk to candied macadamia nuts to improve the bad smell of macadamia nuts, and overall can improve the taste of the ice cream.

[0028] A certain amount of fat in coconut juice is likely to coat the surface of the almond kernels. When candying the almond kernels of abalone fruit together with Canadian maple syrup, it can easily affect the penetration of sugar into the kernels and the candying effect. Therefore, in the present invention, the coconut juice is first refrigerated and then the upper-layer coconut juice and the lower-layer coconut juice are taken. Most of the fat in the coconut juice is distributed in the upper-layer coconut juice under refrigeration conditions. Thus, in the present invention, the lower-layer coconut juice is mixed with Canadian maple syrup to form a sugar solution, and the almond kernels of abalone fruit are soaked in sugar. Finally, the upper-layer coconut juice is added for high-temperature steaming. This method can not only reduce the influence of the fat in the coconut juice on the penetration of maple syrup into the kernels, but also improve the retention rate of selenium in the almond kernels of abalone fruit and enhance the nutritional value of abalone fruit ice cream. Detailed implementation mode

[0029] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0030] Unless otherwise specified, the reagents involved in the embodiments of the present invention are all commercially available products and can be obtained through commercial channels.

[0031] Unless otherwise specified, the preparation process of ice cream refers to the conventional method. The sterilization, homogenization, cooling and aging, freezing, filling and molding, etc. involved in the preparation process of ice cream are all operated according to the conventional process.

[0032] Among them, the sterilization can be low-temperature long-time sterilization (65 - 70 °C / 30 min), pasteurization (75 - 78 °C / 15 min) or ultra-high temperature instantaneous sterilization (132 °C / 2 s).

[0033] The homogenization pressure can be 5 - 10 MPa, and the temperature is 60 - 68 °C.

[0034] The cooling and aging temperature can be 0 - 5 °C, and the time is 5 - 12 h.

[0035] The freezing temperature can be - (2 - 6) °C, and the freezing time is 8 - 12 min.

[0036] The almond kernels of abalone fruit, Canadian maple syrup, coconut juice and other raw materials used in the embodiments of the present invention are all commercially available, and the nutritional composition table is shown in Table 1.

[0037] Table 1 Example 1

[0038] The present embodiment provides an abalone fruit ice cream, which includes the following preparation materials in parts by weight: 8 parts of abalone fruit, 2.5 parts of Canadian maple syrup, 4 parts of coconut milk, 10 parts of fresh milk, 8 parts of skim milk powder, 30 parts of coconut oil, 20 parts of cream, 8 parts of butter and 2 parts of white sugar.

[0039] The preparation process of abalone fruit ice cream comprises: Take abalone kernels according to the above mass fractions, add Canadian maple syrup and coconut milk to mix evenly, steam at 100°C for 60 minutes, grind into slurry, then add fresh milk, skim milk powder, coconut oil, cream, butter and white sugar, mix evenly, sterilize, then homogenize, cool and age, freeze, and fill to form.

[0040] The abalone kernels in this embodiment are soaked in alkali solution in advance according to the conventional method to remove the seed coat and then added. They are soaked in a 2.0% sodium hydroxide aqueous solution at 90° C. for 5 minutes and then rinsed with clean water to remove the seed coat. Example 2

[0041] On the basis of embodiment 1, the present embodiment also bakes the abalone fruit and then uses it.

[0042] The present embodiment provides an abalone fruit ice cream, which includes the following preparation materials in parts by weight: 8 parts of abalone fruit, 2.5 parts of Canadian maple syrup, 4 parts of coconut milk, 10 parts of fresh milk, 8 parts of skim milk powder, 30 parts of coconut oil, 20 parts of cream, 8 parts of butter and 2 parts of white sugar.

[0043] The baking method of abalone fruit comprises the following steps: Take abalone kernels (with seed coat) according to the above mass fractions, add 0.5% pregelatinized wheat starch (gelatinization degree of 88-95%) and mix well, then add water to the pregelatinized wheat starch with a moisture content of 50%, continue to mix well, cool at 3°C until the gelatinization degree of the starch on the surface of the abalone kernel is 30-50%, place it at room temperature for 1.5 hours, and then bake it at 160°C. The laying thickness of the baked material is a single layer. When the color index of the surface of the baked material is detected: L value (brightness) = 40-50, b value (yellow-blue value) = 50-60, cool it to 145°C and continue baking. When the seed coat on the surface of the baked material begins to fall off, continue baking for 1.5 minutes and then stop baking, then rub it to make the seed coat completely detached, rinse it with water, and dry it to obtain the baked abalone fruit.

[0044] The preparation process of abalone fruit ice cream comprises: Take the baked abalone fruit kernels, add Canadian maple syrup and coconut milk according to the above parts by weight, mix evenly, steam at 100°C for 60 minutes, grind into a pulp, then add fresh milk, skimmed milk powder, coconut oil, light cream, butter and granulated sugar, mix evenly, sterilize, then homogenize, cool and age, freeze, and fill and form, then it is ready. Example 3

[0045] Based on Example 2, this example also optimizes the process of adding Canadian maple syrup and coconut milk for steaming in the ice cream preparation process.

[0046] This example provides an abalone fruit ice cream, which includes the following preparation raw materials by weight: 8 parts of abalone fruit, 2.5 parts of Canadian maple syrup, 4 parts of coconut milk, 10 parts of fresh milk, 8 parts of skimmed milk powder, 30 parts of coconut oil, 20 parts of light cream, 8 parts of butter and 2 parts of granulated sugar.

[0047] The baking treatment method of abalone fruit includes the following steps: Take abalone fruit kernels (with seed coats) according to the above parts by weight, add 0.5% pregelatinized wheat starch (gelatinization degree of 88 - 95%) and mix well, then add water until the moisture content of the pregelatinized wheat starch is 50%, continue to mix well, cool at 3°C until the gelatinization degree of the starch on the surface of the abalone fruit kernels is measured to be 30 - 50%, transfer to room temperature and place for 1.5 hours, then bake at 160°C, the laying thickness of the baking material is single layer, when detecting the surface color index of the baking material: L value (brightness) = 40 - 50, b value (yellow - blue value) = 50 - 60, lower the temperature to 145°C and continue baking, when the seed coat on the surface of the baking material begins to fall off, continue to keep warm and bake for 1.5 minutes and then stop baking, then knead to make the seed coat completely detached, wash with water and dry, then the baked abalone fruit is obtained.

[0048] The preparation process of abalone fruit ice cream includes: Take coconut milk refrigerated at 4°C for 6 hours according to the above parts by weight, reserve the upper - layer coconut milk and the lower - layer coconut milk according to a volume ratio of 1:2 respectively, mix the lower - layer coconut milk with the baked abalone fruit kernels and Canadian maple syrup evenly, stir at 50°C for 30 minutes, then add the upper - layer coconut milk and mix evenly, steam at 100°C for 60 minutes, grind into a pulp, then add fresh milk, skimmed milk powder, coconut oil, light cream, butter and granulated sugar, mix evenly, sterilize, then homogenize, cool and age, freeze, and fill and form, then it is ready. Example 4

[0049] This embodiment provides a macadamia nut ice cream, which includes the following preparation raw materials by weight: 6 parts of macadamia nuts, 1 part of Canadian maple syrup, 2 parts of coconut milk, 15 parts of fresh milk, 15 parts of coconut oil, 10 parts of light cream, 4.5 parts of butter, and 0.5 part of sucrose.

[0050] The baking treatment method of macadamia nuts includes the following steps: Take macadamia nut kernels (with seed coats) according to the above mass parts, add 0.3% of pregelatinized wheat starch (gelatinization degree of 88 - 95%) and mix well. Then add water until the moisture content of the pregelatinized wheat starch reaches 40%, and continue to mix well. Cool to 1°C until the gelatinization degree of the starch on the surface of the macadamia nut kernels is 30 - 50% (starch retrogradation), then transfer to room temperature and place for 1 h. Then bake at 155°C, and the laying thickness of the baking material is a single layer. When detecting the surface color index of the baking material: L value (brightness) = 40 - 50, b value (yellow - blue value) = 50 - 60, lower the temperature to 140°C and continue baking. When the seed coat on the surface of the baking material begins to fall off, continue baking at a constant temperature for 2 min and then stop baking. Then knead to make the seed coat completely separate, wash with water and dry to obtain the baked macadamia nuts.

[0051] The preparation process of macadamia nut ice cream includes: Take coconut milk according to the above mass parts, refrigerate it at 2°C for 4 h, then take the upper - layer coconut milk and the lower - layer coconut milk separately according to a volume ratio of 1:1 for standby. Mix the lower - layer coconut milk with the baked macadamia nut kernels and Canadian maple syrup evenly, stir at 40°C for 40 min, then add the upper - layer coconut milk and mix evenly. Place it under 95°C steam and steam for 90 min, grind it into a slurry, then add fresh milk, skim milk powder, coconut oil, light cream, butter, and granulated sugar, mix evenly, sterilize, and then homogenize, cool and age, freeze, and fill and form to obtain the product. Example 5

[0052] This embodiment provides a macadamia nut ice cream, which includes the following preparation raw materials by weight: 10 parts of macadamia nuts, 4 parts of Canadian maple syrup, 6 parts of coconut milk, 20 parts of fresh milk, 40 parts of coconut oil, 30 parts of light cream, 15 parts of butter, and 4 parts of granulated sugar.

[0053] The baking treatment method of macadamia nuts includes the following steps: Take the macadamia nuts (with seed coats) according to the above mass parts, add 0.7% of pregelatinized corn starch (gelatinization degree of 88 - 95%) and mix well. Then add water until the moisture content of the pregelatinized corn starch reaches 60%, and continue to mix well. Cool to 5°C until the gelatinization degree of the starch on the surface of the macadamia nuts is 30 - 50% (starch retrogradation), then transfer to room temperature and let stand for 2 h. Then bake at 165°C. The laying thickness of the baked material is a single layer. When detecting the surface color index of the baked material: L value (brightness) = 40 - 50, b value (yellow - blue value) = 50 - 60, lower the temperature to 150°C and continue baking. When the seed coats on the surface of the baked material start to fall off, continue baking for 1 min while keeping warm and then stop baking. Then knead to make the seed coats completely separate, wash with water and dry, and the baked macadamia nuts are obtained.

[0054] The preparation process of macadamia nut ice cream includes: Take the coconut milk and refrigerate it at 6°C for 8 h according to the above mass parts. Then, take the upper - layer coconut milk and the lower - layer coconut milk separately according to a volume ratio of 1:3 for standby. Mix the lower - layer coconut milk with the baked macadamia nut kernels and Canadian maple sugar evenly, stir at 60°C for 20 min, then add the upper - layer coconut milk and mix evenly. Place it in 100°C steam and steam for 50 min, grind it into a slurry, then add fresh milk, skim milk powder, coconut oil, light cream, butter and granulated sugar, mix evenly, sterilize, then homogenize, cool and age, freeze and fill into molds, and it is ready.

[0055] Comparative Example 1 The difference between this comparative example and Example 1 is that the preparation raw materials of the macadamia nut ice cream do not contain macadamia nuts.

[0056] Comparative Example 2 The difference between this comparative example and Example 1 is that the preparation raw materials of the macadamia nut ice cream do not contain Canadian maple sugar.

[0057] Comparative Example 3 The difference between this comparative example and Example 1 is that the preparation raw materials of the macadamia nut ice cream do not contain coconut milk.

[0058] Comparative Example 4 The difference between this comparative example and Example 2 is that the macadamia nuts do not remove the seed coats, and the baking treatment uses a conventional baking method. The specific steps are: take the macadamia nut kernels (with seed coats) according to the above mass parts, bake at 160°C for 20 min, the laying thickness of the baked material is a single layer, knead after baking, wash with water and dry, and the baked macadamia nuts are obtained.

[0059] Comparative Example 5 The difference between this comparative example and Example 2 is that for cashew nuts, after removing the seed coat by conventional lye soaking, a conventional baking method is adopted. The specific steps are as follows: Take cashew nut kernels (without seed coats) according to the above mass parts, soak them in a 2.0% sodium hydroxide aqueous solution at 90 °C for 5 min, then rinse with water to remove the seed coat. After removing the seed coat, bake at 160 °C for 20 min. The laying thickness of the baked material is single-layer. After baking, knead, rinse with water, and dry to obtain the baked cashew nuts.

[0060] Comparative Example 6 The difference between this comparative example and Example 2 is that in the baking treatment method of cashew nuts, the pregelatinized wheat starch is replaced with pregelatinized potato starch.

[0061] Comparative Example 7 The difference between this comparative example and Example 2 is that in the baking treatment method of cashew nuts, the pregelatinized wheat starch is not cooled and aged. At this time, the specific steps are as follows: Take cashew nut kernels according to the above mass parts, add 0.5% of pregelatinized wheat starch and mix well. Then add water until the moisture content of the pregelatinized wheat starch is 50%, and continue to mix well. Then bake at 160 °C. The laying thickness of the baked material is single-layer. When detecting the surface color index of the baked material: L value = 40 - 50, b value = 50 - 60, cool down to 145 °C and continue baking. When the seed coat on the surface of the baked material begins to fall off, continue baking for 1.5 min and then stop baking. Then knead to make the seed coat completely detached, rinse with water, and dry to obtain the baked cashew nuts.

[0062] Comparative Example 8 The difference between this comparative example and Example 2 is that in the baking treatment method of cashew nuts, the gelatinization degree of the pregelatinized wheat starch after cooling and aging is relatively low, being 20 - 29%. At this time, the specific steps are as follows: Take cashew nut kernels according to the above mass parts, add 0.5% of pregelatinized wheat starch and mix well. Then add water until the moisture content of the pregelatinized wheat starch is 50%, and continue to mix well. Cool at 3 °C until the gelatinization degree of the starch on the surface of the cashew nut kernels is measured to be 20 - 29%, then transfer to room temperature and place for 1.5 h. Then bake at 160 °C. The laying thickness of the baked material is single-layer. When detecting the surface color index of the baked material: L value = 40 - 50, b value = 50 - 60, cool down to 145 °C and continue baking. When the seed coat on the surface of the baked material begins to fall off, continue baking for 1.5 min and then stop baking. Then knead to make the seed coat completely detached, rinse with water, and dry to obtain the baked cashew nuts.

[0063] Comparative Example 9 The difference between this comparative example and Example 2 lies in that in the baking treatment method of cashew nuts, the gelatinization degree of the pre-gelatinized wheat starch after cooling and aging is relatively high, being 51-60%. The specific steps are as follows: Take cashew nut kernels according to the above mass parts, add 0.5% of pre-gelatinized wheat starch and mix well. Then add water until the water content of the pre-gelatinized wheat starch reaches 50%, and continue to mix well. Cool at 3°C until the gelatinization degree of the starch on the surface of the cashew nut kernels is measured to be 51-60%, then transfer to room temperature and let stand for 1.5 h. Then bake at 160°C, and the laying thickness of the baking material is single-layer. When detecting the surface color index of the baking material: L value = 40-50, b value = 50-60, reduce the temperature to 145°C and continue baking. When the seed coat on the surface of the baking material begins to fall off, continue baking for 1.5 min and then stop baking. Then knead to make the seed coat completely detached, wash with water and dry, and the baked cashew nuts are obtained.

[0064] Comparative Example 10 The difference between this comparative example and Example 2 lies in that in the baking treatment method of cashew nuts, no temperature reduction baking is carried out on the cashew nuts. The specific steps are as follows: Take cashew nut kernels according to the above mass parts, add 0.5% of pre-gelatinized wheat starch and mix well. Then add water until the water content of the pre-gelatinized wheat starch reaches 50%, and continue to mix well. Cool at 3°C until the gelatinization degree of the starch on the surface of the cashew nut kernels is measured to be 30-50%, then transfer to room temperature and let stand for 1.5 h. Then bake at 160°C, and the laying thickness of the baking material is single-layer. When detecting the surface color index of the baking material: L value = 40-50, b value = 50-60, stop baking. Then knead to make the seed coat completely detached, wash with water and dry, and the baked cashew nuts are obtained.

[0065] Comparative Example 11 The difference between this comparative example and Example 2 lies in that in the baking treatment method of cashew nuts, the baking temperature only includes 145°C. The specific steps are as follows: Take cashew nut kernels according to the above mass parts, add 0.5% of pre-gelatinized wheat starch and mix well. Then add water until the water content of the pre-gelatinized wheat starch reaches 50%, and continue to mix well. Cool at 3°C until the gelatinization degree of the starch on the surface of the cashew nut kernels is measured to be 30-50%, then transfer to room temperature and let stand for 1.5 h. Then bake at 145°C. When the seed coat on the surface of the baking material begins to fall off, continue baking for 1.5 min and then stop baking. Then knead to make the seed coat completely detached, wash with water and dry, and the baked cashew nuts are obtained.

[0066] Comparative Example 12 The difference between this comparative example and Example 2 lies in that in the baking treatment method of cashew nuts, the surface color index of the baking material is changed to: L value = 30-39, b value = 40-49.

[0067] Comparative Example 13 The difference between this comparative example and Example 2 lies in that in the baking treatment method of cashew nuts, the surface color index of the baked material is changed to: L value = 51 - 60, b value = 61 - 70.

[0068] Comparative Example 14 The difference between this comparative example and Example 2 lies in that in the baking treatment method of cashew nuts, when the seed coat on the surface of the baked material begins to fall off, baking is continued for 0.5 min and then baking is stopped.

[0069] Comparative Example 15 The difference between this comparative example and Example 2 lies in that in the baking treatment method of cashew nuts, when the seed coat on the surface of the baked material begins to fall off, baking is continued for 3 min and then baking is stopped.

[0070] Comparative Example 16 The difference between this comparative example and Example 3 lies in that when steaming with Canadian maple syrup and coconut milk, after taking the coconut milk according to the above mass fraction and refrigerating it at 4°C for 6 h, the upper-layer coconut milk and the lower-layer coconut milk are taken for standby according to a volume ratio of 1:0.5.

[0071] Comparative Example 17 The difference between this comparative example and Example 3 lies in that when steaming with Canadian maple syrup and coconut milk, after taking the coconut milk according to the above mass fraction and refrigerating it at 4°C for 6 h, the upper-layer coconut milk and the lower-layer coconut milk are taken for standby according to a volume ratio of 1:4.

[0072] Comparative Example 18 The difference between this comparative example and Example 3 lies in that when steaming with Canadian maple syrup and coconut milk, the upper-layer coconut milk is mixed evenly with the baked cashew nut kernels and Canadian maple syrup.

[0073] Comparative Example 19 The difference between this comparative example and Example 3 lies in that when steaming with Canadian maple syrup and coconut milk, after the lower-layer coconut milk is mixed evenly with the baked cashew nut kernels and Canadian maple syrup, without heating and stirring, the upper-layer coconut milk is directly added and mixed evenly, and then steamed at 100°C for 60 min.

[0074] Comparative Example 20 The difference between this comparative example and Example 3 lies in that when steaming with Canadian maple syrup and coconut milk, after the lower-layer coconut milk is mixed evenly with the baked cashew nut kernels and Canadian maple syrup, it is stirred at 50°C for 10 min.

[0075] Comparative Example 21 The difference between this comparative example and Example 3 lies in that when steaming with Canadian maple syrup and coconut milk, after the lower-layer coconut milk is mixed evenly with the baked cashew nut kernels and Canadian maple syrup, it is stirred at 50°C for 50 min.

[0076] I. Sensory Evaluation of Ice Cream Ten sensory evaluators were used to conduct a sensory evaluation of the ice cream prepared by the present invention. The results are shown in Table 2 below. The remaining sensory requirements (such as impurities), physical and chemical indicators, and hygiene indicators all comply with the relevant regulations of GB / T 31114-2014 (Frozen Drinks - Ice Cream).

[0077] 1. Evaluation indicators include: (1) Color and shape: The main color is uniform, the shape is complete, the size is consistent, without deformation, soft collapse, or shrinkage.

[0078] (2) Texture: Fine, smooth, and without air holes.

[0079] (3) Odor: ① Soft milk fragrance, without peculiar smell; ② Soft nut aroma or baking aroma, without peculiar smell (4) Taste and flavor: ① Mouth melting property: The melting situation of the ice cream when put into the mouth; ② Fat feeling: The feeling of the fat content in the ice cream (recall the oil used for frying or cookie dough left for a while); ③ Smooth feeling: The smoothness of the ice cream when put into the mouth and during the melting process; ④ Flavor: Without sour or astringent feeling or other bad flavors.

[0080] 2. Scoring system: The scoring uses a 10-point system. The higher the score, the more prominent the indicator of the ice cream. The average score of the 10 sensory evaluators is taken.

[0081] Table 2 Sensory Evaluation Results (points)

[0082] As can be seen from the results in Table 2, the sensory evaluation results of the ice cream prepared in Examples 2-5 of the present invention are relatively excellent. Each indicator can reach more than 8.7 points. The scores of indicators such as color and shape, texture, odor, and taste and flavor are relatively high, indicating that the ice cream prepared by the present invention has a better taste.

[0083] Compared with Example 1, after the macadamia nuts in Example 2 of the present invention were roasted, the score of the nut aroma or baking aroma increased significantly, the sour and astringent taste decreased, and the score of the flavor increased significantly. On the basis of Example 2, the present invention optimized the process of adding Canadian maple syrup and coconut juice for candying, resulting in a further increase in the score of the nut aroma or baking aroma.

[0084] Compared with Example 1, in Comparative Examples 1-3, cashew nuts, Canadian maple syrup, and coconut milk were not added respectively. In Comparative Examples 4-15, the baking treatment steps of cashew nuts were changed. In Comparative Examples 16-21, the candying process was changed. As a result, the sensory index scores of the ice cream decreased to varying degrees.

[0085] II. Sodium ion content in ice cream The sodium ion content of the cashew nut ice cream prepared in Examples 1-5 of the present invention was measured, and the results are shown in Table 3.

[0086] Table 3

[0087] As can be seen from Table 3, compared with the method of soaking cashew nuts in lye to remove the seed coat in Example 1, in Examples 2-5 of the present invention, the seed coat detachment is achieved while baking, which can significantly reduce the sodium ion content in the ice cream, reduce the health risks brought by sodium ions, and at the same time will not affect the quality of the ice cream.

[0088] III. Effect of baking treatment of cashew nuts The cashew nuts were baked according to the methods of Examples 2 and 3 of the present invention and Comparative Examples 4-15, and the effects of different parameter indexes on the baking effect were studied, and the results are shown in Table 4.

[0089] Among them, the sensory evaluation criteria include: strong aroma, obvious baking fragrance, strong direct impact, no burnt smell (9.0-10.0 points); relatively strong aroma, no burnt smell (7.0-8.9 points); relatively light aroma (5.0-6.9) points; relatively light aroma and slightly burnt smell (3.0-4.9) points; very light aroma and very heavy burnt smell (1.0-2.9) points.

[0090] The determination of peroxide value refers to GB 19300-2014 (National Food Safety Standard Nuts and Seeds Food). Other indexes of the baked cashew nuts meet the requirements of GB 19300-2014.

[0091] Table 4

[0092] As can be seen from Table 4, when the cashew nuts are baked by the methods of Examples 2 and 3 of the present invention, the seed coat stripping rates are both 100%. The sensory score of the baked cashew nuts is 9.5 points, and the peroxide value is 0.10-0.12 g / 100g, which can simultaneously take into account the higher seed coat stripping degree of the cashew nut kernels and the better nut baking flavor, and the oxidation degree of the kernels is lower, far lower than the limit value of 0.50 g / 100g in the standard GB 19300-2014.

[0093] Compared with Example 2, in Comparative Examples 4-15, specific parameters in the baking process of Brazil nuts were changed respectively, and as a result, the baking quality of Brazil nuts decreased to varying degrees.

[0094] IV. Selenium content in ice cream The actual selenium content of the Brazil nut ice cream prepared in Examples 2 and 3 and Comparative Examples 16-21 was measured, and the results are shown in Table 5.

[0095] Table 5

[0096] As can be seen from Table 5, compared with Example 2, in Example 3 of the present invention, the candying process of Canadian maple syrup and coconut juice on Brazil nuts was optimized, and the selenium content in the prepared ice cream was significantly increased to 18.5 μg (per 100 g of ice cream), indicating that the present invention can reduce selenium loss and improve the selenium nutrition in Brazil nut ice cream. Compared with Example 3, in Comparative Examples 16-21, the candying process was changed respectively, and as a result, the selenium loss increased.

[0097] Finally, it should be noted that the above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments, or perform equivalent substitution on some of the technical features. Any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A macadamia nut ice cream, characterized in that: The ice cream includes the following raw materials for preparation: Brazil nuts, Canadian maple syrup, coconut milk, milk and auxiliary materials. The auxiliary materials include coconut oil, whipped cream, butter and sweeteners.

2. The cashew nut ice cream according to claim 1, wherein: The ice cream includes the following raw materials for preparation by weight: 6-10 parts of Brazil nuts, 1-4 parts of Canadian maple syrup, 2-6 parts of coconut milk, 15-20 parts of milk and 30-89 parts of auxiliary materials. The auxiliary materials include 15-40 parts of coconut oil, 10-30 parts of whipped cream, 4.5-15 parts of butter and 0.5-4 parts of sweeteners.

3. The cashew nut ice cream according to claim 1, wherein: The Brazil nuts are used after being baked. The baking method includes the following steps: Take the Brazil nut kernels, add pregelatinized starch and mix well. Then add water until the moisture content of the pregelatinized starch is 40-60%, and continue to mix well. Cool at 1-5°C until the gelatinization degree of the starch on the surface of the Brazil nut kernels is 30-50%, then transfer to room temperature and place for 1-2 h. Then bake at 155-165°C. When detecting the surface color index of the baked material: L value = 40-50, b value = 50-60, cool down to 140-150°C and continue baking. When the seed coat on the surface of the baked material begins to fall off, continue baking for 1-2 min and then stop baking. Then knead, wash with water and dry to obtain the baked Brazil nuts.

4. The cashew nut ice cream according to claim 3, characterized in that: The gelatinization degree of the pregelatinized starch is 88-95%. The pregelatinized starch is pregelatinized wheat starch or pregelatinized corn starch.

5. The cashew nut ice cream according to claim 3, characterized in that: The addition amount of the pregelatinized starch is 0.3-0.7% of the mass of the Brazil nut kernels.

6. A preparation process of the cashew nut ice cream according to claim 1, characterized in that: It includes the following steps: Take the Brazil nut kernels, add Canadian maple syrup and coconut milk for candying, grind into a paste, then add milk and auxiliary materials and mix evenly, sterilize, then homogenize, cool and age, freeze and fill into molds to obtain the finished product.

7. The preparation process of the cashew nut ice cream according to claim 6, characterized in that: The candying includes the following steps: Take the coconut milk and refrigerate it for 4-8 h. Then, take the upper layer and the lower layer of the coconut milk separately according to the volume ratio of 1:(1-3) and set aside. Mix the lower layer of coconut milk with the Brazil nut kernels and Canadian maple syrup evenly, stir at 40-60°C for 20-40 min, and then add the upper layer of coconut milk and steam to obtain the candied product.

8. The preparation process of the cashew nut ice cream according to claim 7, characterized in that: The refrigeration time is 4-8 h, the steaming temperature is 95-100°C, and the steaming time is 50-90 min.

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