CN115843907B - Malt cocoa powder, preparation method and application thereof in nut kernels - Google Patents
Malt cocoa powder, preparation method and application thereof in nut kernels Download PDFInfo
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Abstract
The invention relates to malt cocoa powder, a preparation method and application thereof in nut kernels, and belongs to the technical field of food processing. Aiming at the technical problems that the coating powder in the prior art is poor in solubility when the coating powder does not contain additives, is difficult to generate crisp feeling, is not easy to adhere to nuts, and is unfavorable for human health when the coating powder contains additives, the application provides the malt cocoa powder, which takes barley malt and high-fat alkalized cocoa powder as raw materials, does not contain food additives, is strong in solubility, is easy to adhere, gives food an additional taste, and is strong in crisp taste. The application also provides the application of the malt cocoa powder in the nut kernel, the malt cocoa powder is used in the coating of the nut kernel, a crispy outer layer can be formed on the surface of the nut kernel after water is evaporated, the whole crispy taste of the nut is improved, no essence is added to realize the product flavor, the nut kernel is not required to be fried, and the nutrient elements of the nut kernel are reserved.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to malt cocoa powder, a preparation method and application of malt cocoa powder in nut kernels.
Background
Nuts are a classification of closed fruits, with the peel being hard and containing 1 or more seeds. The nuts are essence parts of plants, are rich in nutrition, have higher proteins, grease, minerals and vitamins, and have excellent effects on the growth and development of human bodies, the physical strengthening and the disease prevention. Common processing methods for endowing nut with flavor include powder wrapping and baking, wrapping flavor components on the nut surface by using sugar liquid as an adhesive, and baking and curing; frying with sugar, mixing syrup with nut kernel, boiling or parching to hang sugar solution on the nut surface, and frying. Some nut kernels, such as cashew kernels, are unique in texture and soft in taste. The cashew kernels prepared by the powder wrapping baking process have little change on the overall soft taste of the cashew, and the sugar liquid of the powder wrapping baking adhesive is easy to absorb moisture, so that the taste of the cashew is not crisp; the crispy shell can be formed on the surface of the cashew nuts through sugar-hanging frying, but a large amount of oil can be inhaled in the frying process, so that the whole crispy taste of the cashew nuts is affected.
For example, chinese patent application publication No. CN104351862a, application date 2014, 10 month, 08, and named: the processing method of the pecan nut with the desiccated coconut is characterized by taking pecan nut, desiccated coconut, cherry plum powder, maltose syrup, white granulated sugar, nutritional additives, salt, palm oil and the like as raw materials, and performing the steps of proportioning, acerbity removal and cleaning, sugar hanging, frying, material mixing, cooling and packaging and the like. The coconut pecan nuts prepared by the scheme are crisp in taste, but are fried by adding 6-8 times of palm oil in parts by weight of pecan nuts and heating to 143-155 ℃. During the process of making the fried food, the oil is excessively soaked, and the energy is doubled as compared with the energy of non-fried food. Almost all fried foods have trans-fat, and the harm of the fried foods after being absorbed by human bodies is internationally recognized, so that people are extremely easy to get fat, the memory is reduced, and cardiovascular and cerebrovascular diseases are caused. The high temperature fried nuts, various nutrients can be destroyed to be depleted, so that proteins are deteriorated, inorganic salts and some fat-soluble vitamins are destroyed, and absorption of human bodies is prevented.
Chinese patent application publication number CN113854526a, application date 2021, 09, 27, entitled: the production process of the coated nut kernel comprises the steps of raw material selection pretreatment, coating liquid preparation, nut kernel coating, two-stage baking, seasoning, cooling and packaging; the coating liquid is prepared by mixing flour, water, sugar and butyl hydroxy anisole and decocting, wherein the sugar consisting of white granulated sugar and maltose has good sweetness and adhesiveness, so that the flour tightly coats the nut kernels to obtain a coating layer which is not easy to fall off residues and powder; the butyl hydroxy anisole can release hydrogen atoms to block the automatic oxidation of the grease, so that the grease in the nut kernel is protected, and the oxidation resistance of the nut kernel is improved; the two-stage baking and seasoning processes are finished through continuous rotary baking furnaces, hot air is dispersed in the first-stage baking area and the second-stage baking area, and then the contact area between the hot air and the coated semi-finished product is large, so that the baking is more uniform. However, in order to prevent oxidation and obtain crisp taste, butyl hydroxy anisole is added, and a carcinogen list published by the international cancer research institute of world health organization is primarily arranged and referenced, and tert-butyl p-hydroxy anisole (BHA) is in a class 2B carcinogen list. Although the crispy feeling is increased by the two-stage baking, the raw materials with the flavor are easily lost by high temperature after the two-stage baking is performed after the flavoring is sprayed. How to improve the coating powder, so that the coating powder can give crisp taste to nuts and has good adhesiveness, and the problem in the prior art is needed to be solved.
Disclosure of Invention
1. Problems to be solved
Aiming at the technical problems that the coating powder in the prior art is poor in solubility when the coating powder does not contain additives, is difficult to generate crisp feeling, is not easy to adhere to nuts, and is unfavorable for human health when the coating powder contains additives, the application provides the malt cocoa powder, which takes barley malt and high-fat alkalized cocoa powder as raw materials, does not contain food additives, is strong in solubility, is easy to adhere, gives food an additional taste, and is strong in crisp taste. The application also provides the application of the malt cocoa powder in the nut kernel, the malt cocoa powder is used in the coating of the nut kernel, a crispy outer layer can be formed on the surface of the nut kernel after water is evaporated, the whole crispy taste of the nut is improved, no essence is added to realize the product flavor, the nut kernel is not required to be fried, and the nutrient elements of the nut kernel are reserved.
2. Technical proposal
In order to achieve the above purpose, the technical scheme provided is as follows:
the preparation method of the malt cocoa powder comprises the following steps:
comprising the steps of preparing a mixed solution: mixing barley malt powder and high fat alkalization cocoa powder according to a mass ratio of 3:1-4:1, and dissolving, wherein the pH value of the high fat alkalization cocoa powder is 6.5-7.0, so as to obtain a mixed solution;
the method comprises the steps of preparing enzymolysis liquid: carrying out secondary enzymolysis on the mixed solution, adding proteolytic enzyme into the mixed solution for the first enzymolysis, adding lipase into the mixed solution for the second enzymolysis, and carrying out enzyme deactivation on the mixed solution after the first enzymolysis and the second enzymolysis to obtain an enzymolysis solution;
comprising the steps of preparing malt cocoa powder: concentrating the enzymolysis liquid, and then spray-drying to obtain the malt cocoa powder.
The mixed solution is prepared for more thorough subsequent enzymolysis process, and the pH value of the high-fat alkalized cocoa powder is 6.5-7.0, so as to prevent the subsequent enzymolysis reaction from being influenced.
Barley malt, is a processed product obtained by germinating and drying mature fruits of barley belonging to the family Gramineae. The barley malt contains rich protein, amino acid, dietary fiber, starch and other components, and also contains some alkaloid and flavonoid components, so that the barley malt is a product with medical and edible values, and is suitable for most people to eat. The barley malt contains a certain amount of proteolytic enzyme, starch hydrolase and other components, and can produce micromolecular substances after enzymolysis reaction, so that the physical properties, flavor and the like of the barley malt are changed. The cocoa powder is a powder obtained by performing procedures such as fermentation, coarse crushing, peeling and the like on cocoa beans, degreasing and crushing the cocoa cakes. Cocoa powder is classified into high, medium and low fat cocoa powder according to its fat content. In national standard, the cocoa butter content of the high-fat cocoa powder is more than or equal to 20.0 percent. According to the processing method, natural cocoa powder and alkalized cocoa powder are classified. The solubility of the natural cocoa powder is about 30%, and the natural cocoa powder is not suitable for the production of liquid products; the alkalized cocoa powder has good solubility, can be used for producing any food, and can be directly taken after being mixed with water. The cocoa powder contains proteins, various amino acids, fats, various minerals and vitamins.
Further, in the first enzymolysis step, the mass ratio of the mixed solution to the proteolytic enzyme is 15:1-20:1; in the second enzymolysis step, the mass ratio of the mixed solution to the lipase is 30:1-40:1.
Further, the first enzymolysis step adopts stage enzymolysis, the first stage is 50-60 ℃, the heat preservation is carried out for 40-50 min, the second stage is 65-75 ℃, and the heat preservation is carried out for 5-7 h.
Barley malt itself contains a quantity of starch hydrolyzing enzymes and proteolytic enzymes, which are added in this step in addition to the quantity of proteolytic enzymes in order to activate and initiate the enzymatic hydrolysis. Under the temperature condition, the activities of starch hydrolase and proteolytic enzyme can be maintained to the greatest extent, the hydrolysis of starch, protein and protein in the cocoa powder in the barley malt is promoted, and the contents of small-molecule saccharides, small-molecule peptides and free amino acids in the mixed solution are improved. The small molecular saccharides are beneficial to increasing the viscosity of the mixed solution, and a compact and crisp shell can be formed on the surface of the nut kernel in the subsequent processing; meanwhile, the small molecular peptide and the free amino acid can improve the flavor of the product.
Further, the second enzymolysis step adopts stage enzymolysis, the first stage is 40-50 ℃, the heat preservation is carried out for 2-3 hours, the second stage is 60-70 ℃, and the heat preservation is carried out for 3-4 hours.
Promote lipase hydrolysis in the high-fat alkalization cocoa powder, improve the content of fatty acid and the like in the mixed solution, and further rearrange molecules so as to greatly improve the milk flavor in the product and form chocolate-like fragrance.
Further, the parameters of the first enzyme deactivation are 90-100 ℃, and the temperature is kept for 10-15 min; the parameters of the secondary enzyme deactivation are 80-90 ℃, and the temperature is kept for 15-20 min.
A malt cocoa powder is prepared by a preparation method of the malt cocoa powder.
Use of malt cocoa powder in nut kernel, said malt cocoa powder being used in nut kernel coating.
Preferably, the nut kernel is dried at 90-100 ℃ for 2-3 hours, and the moisture content in the nut kernel is controlled to be 2-3%. The nut is cashew nut kernel, walnut kernel, hawaii nut kernel or pecan nut kernel. The baking treatment can reduce the moisture content in the nut kernels, so that the crispy layer is prevented from being formed by baking after the coating liquid is coated, the moisture is locked in the cashew nuts and is difficult to volatilize, and the taste of the nuts in the inner layer is soft.
Further, the method comprises the following steps:
carrying out secondary flour coating on the nut kernels, wherein the mass ratio of the first flour coating nut kernel to the coating liquid to the coating powder is 20:3:4-20:4:5, and the mass ratio of the second flour coating nut kernel to the high-fat alkalization cocoa powder is 20:1-30:1; baking is carried out after the powder is wrapped twice.
Preferably, the thickness of the first wrapping powder is controlled to be 1-2 mm. The thickness of the flour coating layer is too large, the taste of the nuts is hard, the thickness is too thin, and the crispy taste of the nuts is not improved.
The purpose of the secondary coating is to prevent the migration of external water to the coating crisp layer from the nut kernel and to keep the nut kernel surface dry and comfortable.
Primary baking: and drying the nut kernels subjected to primary coating at the temperature of 80-85 ℃ for 0.5-1 h until the coating powder on the surfaces of the nuts is absorbed by sugar liquid. And (3) secondary baking: and drying the cashew kernels subjected to the secondary flour wrapping at the temperature of 85-95 ℃ for 4-5 hours until the inside and outside of the nut kernels are crisp.
Further, mixing sugar solution and the malt cocoa powder according to a mass ratio of 1:2-1:3 to obtain a coating solution, wherein the sugar solution comprises white granulated sugar, edible salt and water according to a mass ratio of 10:1:10-15:1:15. The purpose of adding the malt cocoa powder into the sugar solution is to utilize the high viscosity of the malt cocoa powder solution, so that a viscous solution can be formed and firmly adhered to the surface of the nut, and a crisp outer layer can be formed on the surface of the nut after the moisture is evaporated.
Further, preparing sugar powder from the sugar solution, and mixing the sugar powder and the malt cocoa powder according to the mass ratio of 1:3-1:4 to obtain the coating powder. The flavor of the malt cocoa powder is greatly improved after enzymolysis, and the malt cocoa powder can be used as coating powder to realize the product flavor without adding essence.
3. Advantageous effects
Compared with the prior art, the technical scheme provided by the invention has the following beneficial effects:
(1) According to the preparation method of the malt cocoa powder, the barley malt powder and the high-fat alkalization cocoa powder with the pH value of 6.5-7.0 are mixed according to the mass ratio of 3:1-4:1 and then dissolved, then proteolytic enzyme and lipase are added for secondary enzymolysis, and concentrated and spray-dried to obtain the malt cocoa powder. The malt cocoa powder can be quickly dissolved in water, the viscosity of an aqueous solution of the malt cocoa powder is strong, the flavor of the product is improved by enzymolysis reaction, and the product has malt flavor and milk chocolate-like flavor.
(2) According to the malt cocoa powder disclosed by the invention, the barley malt powder and the high-fat alkalization cocoa powder are subjected to enzymolysis treatment, and the prepared malt cocoa powder has strong crisp feel, does not damage the health of a human body when the malt cocoa powder does not contain additives, is strong in solubility, is easy to attach to the taste of food, and contains a large amount of micromolecular saccharides.
(3) The invention relates to an application of malt cocoa powder in nut kernels, which is used for coating nut kernels and is respectively used as coating liquid and coating powder to be coated on the surfaces of the nut kernels. The malt cocoa powder is used in the coating of nut kernels, a crispy outer layer can be formed on the surfaces of the nut kernels after moisture is evaporated, the whole crispy taste of the nuts is improved, no essence is added to realize the flavoring of the products, no frying step is performed, and the nutrient elements of the nut kernels are reserved.
Detailed Description
For a further understanding of the present invention, the present invention will be described in detail with reference to examples.
Example 1
The preparation method of the malt cocoa powder comprises the following steps:
(1) The preparation of the mixed solution comprises the following steps: mixing and dissolving crushed barley malt powder and high-fat alkalized cocoa powder according to a mass ratio of 3:1, and adding a certain proportion of water to prepare an aqueous solution, wherein the pH value of the high-fat alkalized cocoa powder is 6.5-7.0, so as to obtain a mixed solution. The preparation of the solution is to make the subsequent enzymolysis process more thorough. The pH of the high fat alkalized cocoa powder is 6.5-7.0, so as to prevent the influence on the subsequent enzymolysis reaction.
(2) The preparation of the enzymolysis liquid comprises the following steps: and (3) performing secondary enzymolysis on the mixed solution, wherein proteolytic enzyme is added in the primary enzymolysis, lipase is added in the secondary enzymolysis, and the steps of enzyme deactivation are included after the primary enzymolysis and the secondary enzymolysis, so that an enzymolysis solution is obtained.
In the first enzymolysis step, the mass ratio of the mixed solution to the proteolytic enzyme is 15:1. The first enzymolysis step adopts stage enzymolysis, the first stage is 50-60 ℃, the heat preservation is carried out for 40-50 min, the second stage is 65-75 ℃, and the heat preservation is carried out for 5-7 h. And after the completion, inactivating enzyme for the first time, wherein the parameters are 90-100 ℃, and preserving the heat for 10-15 min.
And (3) cooling, adding a lipase for secondary enzymolysis, wherein the mass ratio of the mixed solution to the lipase is 30:1. The second enzymolysis step adopts stage enzymolysis, the first stage is 40-50 ℃, the heat preservation is carried out for 2-3 hours, the second stage is 60-70 ℃, and the heat preservation is carried out for 3-4 hours. And after the completion, inactivating enzyme for the second time, wherein the parameters are 80-90 ℃, and preserving heat for 15-20 min.
(3) Step of preparing malt cocoa powder: filtering the enzymolysis liquid, concentrating, and spray drying to obtain malt cocoa powder.
The present example relates to the use of malt cocoa powder in nut kernel coating.
Drying nut kernel at 90-100 deg.c for 2-3 hr to control the water content in nut kernel at 2-3%. The nut kernel in this embodiment is cashew nut kernel, and may be walnut kernel, hawaii nut kernel or pecan nut in actual production.
The method comprises the following steps:
(4) Preparing a coating liquid: mixing sugar solution and the malt cocoa powder according to a mass ratio of 1:2 to obtain a coating solution, wherein the sugar solution comprises white granulated sugar, edible salt and water according to a mass ratio of 10:1:10.
(5) Preparing coating powder: and preparing the sugar solution into sugar powder, mixing the sugar powder and the malt cocoa powder according to the mass ratio of 1:3, and drying to obtain the coating powder.
(6) The nut kernels are subjected to secondary flour coating, and the mass ratio of the first flour coated nut kernels to the coating liquid to the coating powder is 20:3:4. The thickness of the first wrapping powder is controlled to be 1-2 mm. And (3) drying the cashew kernels subjected to primary powder wrapping at the temperature of 80-85 ℃ for 0.5-1 h until the surface powder wrapping of the cashew kernels is absorbed by sugar liquid.
(7) And taking out the cashew kernels after primary baking, putting the cashew kernels into an octagonal stirring pot, adding high-fat alkalization cocoa powder, and carrying out secondary powder wrapping treatment. The mass ratio of the nut kernel coated with the powder for the second time and the high-fat alkalized cocoa powder is 20:1. And drying the cashew kernels subjected to the secondary powder wrapping at the temperature of 85-95 ℃ for 4-5 hours until the cashew kernels are crisp inside and outside.
The cashew kernels prepared in the embodiment are crisp in overall taste, and the products have light malt flavor and milk chocolate flavor.
Example 2
The preparation method of the malt cocoa powder in the embodiment is basically the same as that in the embodiment 1, except that the raw materials are mixed:
in the step (1), the barley malt powder and the high fat alkalization cocoa powder are mixed according to the mass ratio of 4:1 and then dissolved.
The mass ratio of the mixed solution to the proteolytic enzyme in the step (2) is 20:1. The mass ratio of the mixed solution to the lipase is 40:1.
Step (3) example 1 was performed simultaneously.
The use of malt cocoa powder in nut kernels according to this embodiment is used in the coating of nut kernels substantially as described in example 1.
In the step (4), mixing sugar solution and the malt cocoa powder according to a mass ratio of 1:3 to obtain a coating solution, wherein the sugar solution comprises white granulated sugar, edible salt and water according to a mass ratio of 15:1:15.
In the step (5), sugar powder and malt cocoa powder are mixed according to the mass ratio of 1:4, and the coating powder is obtained after drying.
In the step (6), the mass ratio of the nut kernel to the coating liquid to the coating powder is 20:4:5.
The mass ratio of the second coated nut kernel to the high fat alkalized cocoa powder in the step (7) is 30:1.
The cashew kernels prepared in the embodiment are crisp in overall taste and hard in taste, and the product has malt flavor and milk chocolate-like flavor.
Example 3
The preparation method of the malt cocoa powder in the embodiment is basically the same as that in the embodiment 1, except that the raw materials are mixed:
in the step (1), the barley malt powder and the high fat alkalization cocoa powder are mixed according to the mass ratio of 3.5:1 and then dissolved.
The mass ratio of the mixed liquor and the proteolytic enzyme in the step (2) is 17.5:1. The mass ratio of the mixed solution to the lipase is 35:1.
Step (3) was the same as in example 1.
The use of malt cocoa powder in nut kernels according to this embodiment is used in the coating of nut kernels substantially as described in example 1.
The method comprises the following steps:
preparing a coating liquid in the step (4): mixing sugar solution and the malt cocoa powder according to the mass ratio of 1:2.5 to obtain coating solution, wherein the sugar solution comprises white granulated sugar, edible salt and water according to the mass ratio of 12.5:1:12.5.
Preparing coating powder in the step (5): preparing sugar powder from the sugar solution, mixing the sugar powder and the malt cocoa powder according to the mass ratio of 1:3.5, and drying to obtain the coating powder.
The mass ratio of nut kernel, coating liquid and coating powder in the step (6) is 20:3.5:4.5.
The mass ratio of the second coated nut kernel to the high fat alkalized cocoa powder in the step (7) is 25:1.
The cashew kernels prepared by the method are crisp in overall taste, a layer of crisp shell is formed on the surfaces of the cashew kernels, the cashew kernels have malt flavor, milk chocolate flavor and dry and sticky surfaces.
Example 4
The preparation method of the malt cocoa powder in the embodiment is basically the same as that in the embodiment 1, except that the raw materials are composed of the following components: the nut kernel used in this example is walnut kernel.
The walnut kernel prepared by the embodiment is crisp in overall taste, a layer of crisp shell is formed on the surface of the walnut kernel, and the product has malt flavor and milk chocolate-like flavor.
Comparative example 1
The preparation method of the malt cocoa powder of the comparative example is basically the same as that of example 3, except that the composition of the raw materials is as follows: the common cocoa powder is used for replacing the high-fat alkalized cocoa powder.
Steps (1) to (7) are the same as in example 3.
The whole cashew kernels prepared in the comparative example have a slightly crispy taste and a malt flavor, but the cocoa flavor is not strong enough and lacks the milk chocolate-like flavor.
Comparative example 2
The preparation method of the malt cocoa powder of the comparative example is basically the same as that of example 3, except that the composition of the raw materials is as follows: wheat malt flour is used instead of barley malt flour.
Steps (1) to (7) are the same as in example 3.
The whole cashew kernels prepared in the comparative example are not crisp in taste, crisp shells are not formed on the surfaces of the cashew kernels, and the products lack malt flavor.
Comparative example 3
The preparation method of the malt cocoa powder of the comparative example is basically the same as that of example 3, except that the composition of the raw materials is as follows: the pH value of the high fat alkalization cocoa powder is 7.5.
Steps (1) to (7) are the same as in example 3.
The cashew kernels prepared in the comparative example are not crisp in overall taste, and the malt flavor and the milk chocolate flavor of the cashew kernels are not enough.
Comparative example 4
The preparation method of the malt cocoa powder in the comparative example is basically the same as that in example 3, except for the process steps: instead of using staged enzymolysis, proteolytic enzyme and lipase are used for mixed enzymolysis.
Steps (1) to (7) are the same as in example 3.
The cashew kernels prepared in the comparative example are overall crispy and not good enough in taste, and the products have malt flavor, but the milk chocolate flavor is not good enough.
Comparative example 5
The preparation method of the malt cocoa powder in the comparative example is basically the same as that in example 3, except for the process steps: and secondary powder wrapping is not carried out.
Steps (1) to (7) are the same as in example 3.
The cashew kernels prepared in the comparative example are crisp in overall taste, a layer of crisp shell is formed on the surfaces of the cashew kernels, and the cashew kernels have malt flavor and milk chocolate-like flavor at the same time; however, the surface of the product is easy to absorb moisture and stick hands when placed under the normal temperature condition, and the taste of the cashew nuts becomes sticky.
Comparative example 6
The preparation method of the malt cocoa powder in the comparative example is basically the same as that in example 3, except for the process steps: no coating powder is used.
Steps (1) to (7) are the same as in example 3.
The cashew kernels prepared in the comparative example are not enough in overall crisp taste, and the coating liquid forms a thin crisp outer layer on the surfaces of the cashew kernels, so that the thickness is not enough; and the whole malt flavor and milk chocolate flavor are also insufficient.
Comparative example 7
The preparation method of the malt cocoa powder in the comparative example is basically the same as that in example 3, except for the process steps: instead of using the coating prepared herein, the coating prepared from white granulated sugar and maltose syrup was used.
Steps (1) to (7) are the same as in example 3.
The cashew kernels prepared in this comparative example are not crispy in overall taste and also insufficient in malt flavor and milk chocolate flavor.
The foregoing examples have shown only the preferred embodiments of the invention, which are described in more detail and are not to be construed as limiting the scope of the invention. It should be noted that modifications, improvements and substitutions can be made by those skilled in the art without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (3)
1. A preparation method of malt cocoa powder nut kernels is characterized by comprising the following steps: the method comprises the following steps:
the preparation of the mixed solution comprises the following steps: mixing barley malt powder and high-fat alkalized cocoa powder according to a mass ratio of 3:1-3.5:1, and dissolving, wherein the pH value of the high-fat alkalized cocoa powder is 6.5-7.0, so as to obtain a mixed solution;
the preparation of the enzymolysis liquid comprises the following steps: carrying out secondary enzymolysis on the mixed solution, adding proteolytic enzyme into the mixed solution for the first enzymolysis, adding lipase into the mixed solution for the second enzymolysis, and carrying out enzyme deactivation on the mixed solution after the first enzymolysis and the second enzymolysis to obtain an enzymolysis solution;
step of preparing malt cocoa powder: concentrating the enzymolysis liquid, and then spray-drying to obtain malt cocoa powder;
in the first enzymolysis step, the mass ratio of the mixed solution to the proteolytic enzyme is 15:1-17.5:1; in the second enzymolysis step, the mass ratio of the mixed solution to the lipase is 30:1-35:1;
the first enzymolysis step adopts stage enzymolysis, the first stage is 50-60 ℃, the heat preservation is carried out for 40-50 min, the second stage is 65-75 ℃, and the heat preservation is carried out for 5-7 h; the second enzymolysis step adopts stage enzymolysis, wherein the first stage is carried out at 40-50 ℃, the temperature is kept for 2-3 hours, and the second stage is carried out at 60-70 ℃ for 3-4 hours;
mixing sugar solution and the malt cocoa powder according to a mass ratio of 1:2-1:2.5 to obtain a coating solution, wherein the sugar solution comprises white granulated sugar, edible salt and water according to a mass ratio of 10:1:10-12.5:1:12.5;
preparing sugar powder from the sugar solution, and mixing the sugar powder and the malt cocoa powder according to a mass ratio of 1:3-1:3.5 to obtain coating powder;
carrying out secondary flour coating on the nut kernels, wherein the mass ratio of the nut kernels subjected to primary flour coating, the coating liquid and the coating powder is 20:3:4-20:3.5:4.5, and the mass ratio of the nut kernels subjected to secondary flour coating and the high-fat alkalization cocoa powder is 20:1-25:1; baking after the powder is wrapped twice;
the nut kernel is cashew nut kernel or walnut kernel.
2. The method for producing a nut kernel of malt cocoa powder as claimed in claim 1, wherein: the parameters of the first enzyme deactivation are 90-100 ℃, and the temperature is kept for 10-15 min; the parameters of the secondary enzyme deactivation are 80-90 ℃, and the temperature is kept for 15-20 min.
3. A malt cocoa nut kernel characterized by: prepared by the process for preparing the nut kernel of malt cocoa powder as claimed in any one of claims 1 to 2.
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Denomination of invention: A malt cocoa powder, preparation method and its application in nut kernels Granted publication date: 20240412 Pledgee: Industrial and Commercial Bank of China Limited Hefei Yaohai Branch Pledgor: CHACHA FOOD Co.,Ltd.|Anhui Qianqian Food Design Research Institute Registration number: Y2024980037760 |