CN116420860A - A kind of processing technology of nuts coated with flour - Google Patents

Abstract

This application relates to the field of food processing, and specifically discloses a processing technology for coating nuts with powder, which includes the following steps: S1. Soak and stir the nut kernels in the binding liquid, then take out the nut kernels, and process them under low-temperature refrigeration to obtain the wrapped nut kernels. Coated nut kernels; S2, bake the coated nut kernels at 112-120°C for 28-38min to obtain cooked nut kernels; S3, evenly spray cooked edible oil at 24-35°C on the surface of the cooked nut kernels in batches , and then spray seasoning powder evenly in batches, the mass ratio of nut kernels, edible oil and seasoning powder is 100:5-8:15-25, and after drying, the finished powder-coated nuts are obtained; the powder on the surface of the powder-coated nuts The adhesion is stable, and it is not easy to lose powder due to friction and extrusion during transportation.

Description

A kind of processing technology of nuts coated with flour

technical field

The application relates to the field of food processing, and more specifically, it relates to a processing technology for coating nuts with flour.

Background technique

Nuts include walnuts, chestnuts, almonds, cashews, etc. Nuts are rich in protein, minerals and vitamins, which have good effects on human growth and development, strengthening physical fitness and preventing diseases.

In order to ensure the flavor of nuts and prolong the storage period of nuts, nuts are often coated with coatings. The existing coatings generally refer to coating sugar shells, which use the barrier effect of sugar shells to isolate moisture and oxygen in the external environment, so that Nuts are not easy to become soft and oxidative rancidity; but the nuts covered with sugar shells have a single taste. In order to enrich the taste of the coated nuts, the method of attaching seasoning powder to the surface of the sugar shell is used to improve the taste of the coated nuts.

However, during the transportation of nuts covered with powder, the powder on the surface of the nuts is often prone to fall due to extrusion and friction; The phenomenon of powder falling due to friction and extrusion is a problem to be solved.

Contents of the invention

In order to make the powder coated on the surface of nuts adhere stably and prevent the powder from falling off due to friction and extrusion during transportation, the application provides a processing technology for coating nuts with powder.

The processing technology of a kind of nut powder coating provided by the application adopts the following technical scheme:

A processing technology for covering nuts with flour, comprising the steps of:

S1. Soak and stir the nut kernels in the bonding liquid, then take out the nut kernels, and process them in low-temperature refrigeration to obtain coated nut kernels; S2. Bake the coated nut kernels at 112-120°C for 28-38min to prepare Ripe nut kernels;

S3. Spray cooked edible oil at 24-35°C evenly in batches on the surface of cooked nut kernels, and then evenly spray seasoning powder in batches. The mass ratio of nut kernels, edible oil and seasoning powder is 100:5-8:15 -25, after drying, the finished powder-coated nuts are obtained.

By adopting the above technical scheme, the nut kernels are soaked in the bonding liquid, and the bonding liquid is bonded to the surface of the nut kernels by using the viscosity of the sugar in the bonding liquid, and then after low-temperature refrigeration, the surface of the nut kernels forms a stable and evenly attached Then bake at 112-120°C for 28-38 minutes to remove the moisture in the raw nuts and at the same time ensure that the sugar-coated shells can be stably attached to the surface of the nut kernels, and it is not easy to crack and bulge due to baking, ensuring nuts The kernel surface structure is smooth; finally, spray edible oil at 24-35°C on the surface of the sugar-coated shell, and then spray seasoning powder. Using the viscosity of the edible oil and the flatness of the surface structure of the nut kernel, the seasoning powder is evenly attached to the surface of the nut kernel, and it is not easy to produce parts The problem of too much seasoning powder in one position and less seasoning powder in some positions, and the phenomenon of powder falling is easy to occur in the position where there is too much seasoning powder, so that the problem of powder falling off is not easy to occur on the surface of powdered nuts, and the edible oil and seasoning are sprayed in batches Powder can further improve the adhesion stability of seasoning powder on the surface of nut kernels, so as to avoid the problem of powder falling due to friction and extrusion during transportation of powder-coated nuts.

Preferably, the bonding liquid comprises the following raw materials in parts by weight:

20-30 parts of white sugar, 10-20 parts of xylitol, 2-4 parts of salt, 2-6 parts of honey, 1-3 parts of modified starch, 0.1-0.4 parts of xanthan gum, 25-35 parts of water.

By adopting the above technical scheme, the combination of xylitol, honey, modified starch and xanthan gum can not only adjust the sweetness of the binding liquid, but also improve the bonding fastness and stickiness of the binding liquid on the surface of the nut kernel. At the same time, under long-term baking conditions, the sugar-coated shell is not easy to lose water and become brittle or cracks during the process of water loss inside the nut kernel, so that the sugar-coated shell is stable and evenly attached to the surface of the nut kernel, and it is not easy to be damaged due to moisture loss. Long-term baking makes the sugar-coated shell separate from the surface of the nut kernel; the sugar-coated shell adheres stably and evenly to the surface of the nut kernel, so that the sugar coating on the surface of the powder-coated nut is not easy to fall off, and the seasoning powder is not easy to separate from the surface of the nut kernel. Try to avoid powder-coated nuts During the transportation process, there is a problem of powder falling due to friction and extrusion.

Preferably, the modified starch is prepared by the following method:

The starch solution and the gum arabic solution are mixed according to the mass ratio of 1:2-5, and the mixed solution is obtained by stirring; The mass ratio is 1:0.01-0.05. After stirring, soybean lecithin is added. The mass ratio of starch solution to soybean lecithin is 1:0.01-0.1. After post-treatment and freeze-drying, the modified starch is obtained.

By adopting the above technical scheme, starch solution, gum arabic solution, swellable chitosan particles, and soybean lecithin are combined, and the starch solution and gum arabic solution are first used to cross-link to form a network skeleton, and then add swellable chitosan particles to attach On the surface of the network skeleton and dispersed in the network skeleton, further cross-linked to form a hydrophilic network structure, providing hydrophilic network channels, so that the coated nut kernels can be discharged through the pores of the hydrophilic network structure during baking without damage The sugar-coated shell structure enables the coated nut kernels to use the hydrophilicity of the hydrophilic network structure in the sugar-coated shell during the drying process to keep the sugar-coated shell from completely losing water and causing cracking problems during the process of water loss inside the nut kernel , and through a longer baking time, the water absorbed by the sugar coating shell will gradually lose during the final baking period, ensuring the crispy taste of cooked nuts; then after adding soybean lecithin, use the hydrophilic group in soybean lecithin Towards the hydrophilic network structure and the lipophilic group facing outward, a lipophilic network channel is formed between the lipophilic groups, and the fat is gradually lost during the roasting process of the coated nuts, and the lipophilic network channel is the loss of lipid substances Provide a circulation path, that is, realize the coexistence of lipophilic network and hydrophilic network, and provide channels for water and lipids respectively during the baking process, so that the nut kernel can remove water while the sugar-coated shell can be wrapped in the nuts stably, uniformly and completely On the surface of the nuts, try to avoid the problem of cracks or shedding of the sugar coating, so that the seasoning powder can also be stably attached to the surface of the nuts, and it is not easy to cause powder falling.

Starch solution, gum arabic solution, swellable chitosan particles, and soybean lecithin are used together to make use of the lipophilicity of one end of soybean lecithin to facilitate the attachment of modified starch to the surface of nut kernels. Lipid substances in nut kernels exist in the cell wall , and the surface of the nut kernel also shows lipophilicity. The viscosity of the adhesive liquid combined with the lipophilicity of the surface of the modified starch can further improve the stability of the adhesive liquid attached to the surface of the nut kernel, so that the sugar-coated shell is not easy to detach from the surface of the nut kernel. This ensures that the surface of the nut kernel has a better flatness, and when the seasoning powder is attached, it is not easy to cause the phenomenon of falling powder.

Preferably, the bonding liquid is prepared by the following method:

Mix and dissolve white sugar, xylitol and water, then add salt and honey, mix and stir evenly, then add xanthan gum, mix and stir to dissolve, and finally add a mixture of modified starch and rhamnolipid to prepare a binding liquid, The mass ratio of the modified starch to the rhamnolipid is 1:0.1-0.2.

By adopting the above-mentioned technical scheme, the modified starch and the rhamnolipid are combined, and the lipophilic group of the soybean lecithin on the surface of the modified starch is used to cooperate with the lipophilic group of the rhamnolipid to promote the formation of the lipid network. And the other end of the rhamnolipid is hydrophilic, which can be cross-linked with xanthan gum, xylitol, honey and other substances. At the same time, by limiting the amount of soybean lecithin added to the modified starch, the surface of the modified starch can still expose the hydrophilic The water network structure realizes the cross-linking and bonding of starch, gum arabic, swelling chitosan, xanthan gum and xylitol, so that the content of the hydrophilic network structure in the bonding liquid is relatively high, and the hydrophilic network structure exists Partially lipophilic network structure; during the sugar coating process, the lipophilic network structure is used to match the viscosity of the binding liquid, so that the binding liquid can be stably and uniformly bonded to the surface of the nuts; during the baking process, it can prevent the loss of nuts The moisture and lipids provide flow channels to ensure the removal of water and not easily affect the adhesion of the sugar-coated shell on the surface of the nut kernel, so that the sugar-coated shell and seasoning powder can be stably and evenly attached to the surface of the nut kernel, and the problem of powder drop is not easy to occur .

Preferably, the swellable chitosan particles are prepared by the following method:

The chitosan microparticles are weighed and placed in an ethanol solution for dispersion treatment, and the chitosan microparticles are taken out to obtain swelling chitosan microparticles.

By adopting the above technical scheme, chitosan particles, ethanol solution, and soybean lecithin are matched, starch solution and gum arabic form a skeleton gel network, and swelling chitosan forms a network structure on the surface and inside of the network skeleton. The coordination of ethanol and soybean lecithin in chitosan particles on the surface of the network structure promotes the hydrophilic group of soybean lecithin to face inward and the hydrophobic group to face outward, that is, the hydrophilic group is close to the network structure, and the hydrophobic group is in contact with rhamnolipids outward , so as to promote the formation of a hydrophilic network structure and a hydrophobic network structure in the binding liquid, ensure the stable attachment of the sugar coating structure and ensure that the seasoning powder is stably attached to the surface of the nut kernel, and the powder drop problem is not easy to occur.

Preferably, the particle size of the chitosan particles is 80-120 mesh.

By adopting the above technical scheme, limiting the particle size of chitosan particles can increase the pores of the hydrophilic network and facilitate water loss. During the baking process, it is not easy to damage the structure of the sugar-coated shell while promoting the water loss in the nut kernel, so that the sugar-coated shell It adheres more stably to the surface of nut kernels and can reduce the problem of falling powder.

Preferably, the starch solution is an aqueous starch solution with a concentration of 5-15%.

By adopting the above technical scheme, starch is insoluble in water, and the combination of starch and swellable chitosan can form a cross-linked network with large pores, provide a flow channel for the loss of water in the nut kernel, and promote the removal of water in the nut kernel at the same time Ensure that the sugar coating is stably attached to the surface of the nut kernel.

Preferably, the gum arabic solution is an aqueous solution of gum arabic with a concentration of 2-10%.

By adopting the above technical scheme, the aqueous solution of gum arabic and xanthan gum are combined to facilitate the adjustment of the viscosity and fluidity of the binding liquid, and ensure the stable and uniform adhesion of the binding liquid on the surface of the nuts.

Preferably, the seasoning powder is prepared by the following method:

The fruit is freeze-dried and powdered to obtain a freeze-dried powder, and the freeze-dried powder and edible beeswax are mixed and stirred evenly according to a mass ratio of 1:0.05-0.1 to obtain a finished seasoning powder.

By adopting the above technical scheme, the freeze-dried powder, edible beeswax, and edible oil are combined, and when the seasoning powder is sprayed on the surface of the edible oil, the fat solubility of the edible beeswax can be used to promote the stable bonding of the seasoning powder when the edible beeswax contacts the edible oil On the surface of edible oil, and the contact between edible beeswax and freeze-dried powder can also improve the bonding effect between the freeze-dried powder, so that the seasoning powder can be stably and evenly attached to the surface of cooked nut kernels, and try to avoid powder-coated nuts during transportation. During the process, there is a problem of powder falling due to friction and extrusion.

Preferably, the edible oil is one or more of palm oil and soybean oil.

By adopting the above-mentioned technical scheme, palm oil is stable at relatively high temperature, and has certain viscosity, palm oil, modified starch, rhamnolipid cooperate, utilize the lipophilic group in modified starch and rhamnolipid, It is easy to bond with palm oil, thereby improving the bonding stability of palm oil on the surface of coated nut kernels, making the seasoning powder adhere to the surface of cooked nuts stably, and avoiding powder-coated nuts from being damaged by friction and extrusion during transportation. There is a problem of falling powder.

In summary, the application has the following beneficial effects:

1. The nuts are first soaked in the bonding liquid and then baked to limit the raw material composition of the bonding liquid to ensure that the surface structure of the nuts is smooth; then use the viscosity of the edible oil to match the flatness of the surface structure of the nuts to make the seasoning powder adhere stably and evenly On the surface of nut kernels, so that the surface of powder-coated nuts is not easy to produce the problem of powder falling off, and spraying edible oil and seasoning powder in batches can further improve the adhesion stability of seasoning powder on the surface of nut kernels, so as to avoid powder-coated nuts from falling off as much as possible. The problem of powder falling due to friction and extrusion during transportation.

2. Starch solution, gum arabic solution, swelling chitosan particles, soybean lecithin, and rhamnolipid cooperate to form a hydrophilic network structure and a lipophilic network structure. Moisture and lipid substances provide circulation channels, while removing moisture in raw nuts, it ensures that the sugar-coated shell is not easy to lose water quickly and become brittle, which affects the surface smoothness of the sugar-coated shell, thereby ensuring better surface smoothness of the nut kernel. When the seasoning powder is attached, It is not easy to produce the phenomenon of falling powder.

3. Starch solution, gum arabic solution, swelling chitosan particles, soybean lecithin, rhamnolipid, edible oil, freeze-dried powder and edible beeswax are combined, and the sugar-coated shell is stably attached after low-temperature refrigeration. Using soybean lecithin And the lipophilicity of rhamnolipid, when edible oil is sprayed, it can improve the bonding stability of edible oil on the surface of sugar-coated shell, and then use the lipophilic effect of edible beeswax to further improve the bonding of freeze-dried powder on the surface of edible oil At the same time, the cohesion between the freeze-dried powders is good, so that the powder-coated nuts will lose powder due to friction and extrusion during transportation.

Detailed ways

The present application will be described in further detail below in conjunction with the examples.

The following raw materials are all food grade.

Preparation example of modified starch

Preparation example 1: Modified starch is prepared by the following method:

Take by weighing 1kg chitosan microparticles and place them in 5kg ethanol solution for dispersion treatment, take out chitosan microparticles, and make swelling type chitosan microparticles; aqueous solution;

Weigh 100kg of starch solution and 360kg of gum arabic solution and mix them at 60°C for 1 hour to obtain a mixed solution. The starch solution is a starch aqueous solution with a concentration of 10%. The starch is passed through a 100-mesh sieve, and the gum arabic solution is a 5% concentration of arabic gum solution. Glue aqueous solution; add 3kg of swelling chitosan particles to the mixture, stir magnetically at 60°C for 2 hours; finally add 6kg of soybean lecithin, the particle size of soybean lecithin is 80 mesh, and cross-link at 65°C After 2 hours of defoaming, freeze-drying and passing through a 40-mesh sieve to obtain modified starch.

Preparation example 2: the difference between this preparation example and preparation example 1 is:

Take by weighing 1kg chitosan microparticles and place them in 5kg ethanol solution for dispersion treatment, take out chitosan microparticles, and make swelling type chitosan microparticles; the particle diameter of chitosan microparticles is 80 orders;

Weigh 100kg of starch solution and 200kg of gum arabic solution and mix them at 60°C for 1 hour to obtain a mixed solution. The starch solution is a starch aqueous solution with a concentration of 5%. The starch is passed through a 100-mesh sieve, and the gum arabic solution is a 2% concentration of arabic gum solution. Glue aqueous solution; add 1 kg of swelling chitosan particles to the mixture, stir magnetically for 2 hours at 60 ° C; finally add 1 kg of soybean lecithin, the particle size of soybean lecithin is 80 mesh, and cross-link at 65 ° C After 2 hours of defoaming, freeze-drying and passing through a 40-mesh sieve to obtain modified starch.

Preparation Example 3: The difference between this preparation example and Preparation Example 1 is:

Take by weighing 1kg chitosan microparticles and place them in 5kg ethanol solution for dispersion treatment, take out chitosan microparticles, and make swelling type chitosan microparticles; the particle diameter of chitosan microparticles is 120 orders;

Weigh 100kg of starch solution and 500kg of gum arabic solution and mix them at 60°C for 1 hour to obtain a mixed solution. The starch solution is a starch aqueous solution with a concentration of 15%. The starch is passed through a 100-mesh sieve, and the gum arabic solution is a 10% concentration of arabic gum solution. glue solution; add 5kg swelling chitosan microparticles to the mixture, stir magnetically at 60°C for 2 hours; finally add 10kg soybean lecithin, the particle size of soybean lecithin is 80 mesh, after defoaming, heat at 65°C Under the condition of cross-linking for 2 hours, after defoaming, freeze-drying and passing through a 40-mesh sieve, the modified starch was obtained.

Preparation example of adhesive liquid

Preparation example 4: bonding liquid:

White granulated sugar 25kg, xylitol 15kg, salt 3kg, honey 4kg, modified starch 2kg, xanthan gum 0.02kg, water 30kg; Modified starch selects the modified starch prepared in Preparation Example 1;

Preparation example method is as follows:

Mix and stir white granulated sugar, xylitol and water until they are completely dissolved, then add salt and honey, mix and stir evenly, then add xanthan gum, mix and stir to dissolve, and finally add modified starch and mix evenly to obtain a bonding liquid.

Preparation Example 5: The difference between this preparation example and Preparation Example 4 is:

White granulated sugar 20kg, xylitol 10kg, salt 2kg, honey 2kg, modified starch 1kg, xanthan gum 0.1kg, water 25kg;

Preparation Example 6: The difference between this preparation example and Preparation Example 4 is:

White granulated sugar 30kg, xylitol 20kg, salt 4kg, honey 6kg, modified starch 3kg, xanthan gum 0.4kg, water 35kg;

Preparation Example 7: The difference between this preparation example and Preparation Example 4 is:

Rhamnolipid is added to the raw material, and the mass ratio of modified starch to rhamnolipid is 1:0.15;

The preparation method is as follows:

Mix and stir white sugar, xylitol and water until they are all dissolved, then add salt and honey, mix and stir evenly, then add xanthan gum, mix and stir to dissolve, finally add the mixture of modified starch and rhamnolipid, mix evenly, Prepare the glue.

Preparation Example 8: The difference between this preparation example and Preparation Example 7 is:

The mass ratio of modified starch to rhamnolipid is 1:0.1.

Preparation Example 9: The difference between this preparation example and Preparation Example 7 is:

The mass ratio of modified starch to rhamnolipid is 1:0.2.

Preparation example of seasoning powder

Preparation example 10: seasoning powder is prepared by the following method:

Durian is freeze-dried and powdered to obtain freeze-dried powder, and 10 kg of freeze-dried powder and 0.8 kg of edible beeswax are mixed and stirred evenly to obtain a finished seasoning powder; the freeze-dried powder and edible beeswax are passed through a 60-mesh sieve.

Preparation Example 11: The difference between this preparation example and Preparation Example 10 is:

The mango is freeze-dried and powdered to obtain a freeze-dried powder, and 10 kg of the freeze-dried powder and 0.5 kg of edible beeswax are mixed and stirred evenly to obtain a finished seasoning powder.

Preparation Example 12: The difference between this preparation example and Preparation Example 10 is:

Durian is freeze-dried and powdered to obtain freeze-dried powder, and 10 kg of freeze-dried powder and 1 kg of edible beeswax are mixed and stirred evenly to obtain a finished seasoning powder.

Example

Embodiment 1: A kind of processing technology of nut powder coating:

S1. Soak and stir 100 kg of nut kernels in 200 kg of the binding solution prepared in Preparation Example 4. The nut kernels are cashew kernels, and then take out the nut kernels and perform low-temperature refrigeration treatment at -2°C for 6 hours. A sugar-coated shell is formed on the surface, and the thickness of the sugar-coated shell is 1 mm, so that the coated nut kernel is obtained;

S2. Bake the coated nut kernels at 115° C. for 32 minutes to obtain cooked nut kernels;

S3. Spray 3kg of cooked edible oil at a temperature of 32°C on the surface of cooked nut kernels. The edible oil is palm oil, and then spray 10kg of seasoning powder evenly. ℃ cooked edible oil, and then spray 10kg of seasoning powder evenly, and then dry and pack to obtain the finished powder-coated nuts.

Embodiment 2: the difference between this embodiment and embodiment 1 is:

S1. Soak and stir 100 kg of nut kernels in 200 kg of the binding solution prepared in Preparation Example 5, then take out the nut kernels, and perform low-temperature refrigeration treatment at -2°C for 6 hours, and the binding solution forms a sugar-coated shell on the surface of the nut kernels. The thickness of the shell is 1mm, and the coated nut kernel is obtained;

S2. Bake the coated nuts at 112° C. for 38 minutes to obtain cooked nuts;

S3. Spray 2kg of cooked edible oil at a temperature of 24°C on the surface of cooked nut kernels. The edible oil is soybean oil, and then evenly spray 7kg of seasoning powder. ℃ cooked edible oil, and then evenly spray 8kg of seasoning powder, and then dry and pack to obtain the finished powder-coated nuts.

Embodiment 3: the difference between this embodiment and embodiment 1 is:

S1. Soak and stir 100 kg of nut kernels in 200 kg of the binding solution prepared in Preparation Example 6, then take out the nut kernels, and perform low-temperature refrigeration treatment at -2°C for 6 hours, and the binding solution forms a sugar-coated shell on the surface of the nut kernels. The thickness of the shell is 1mm, and the coated nut kernel is obtained;

S2. Bake the coated nuts at 120° C. for 28 minutes to obtain cooked nuts;

S3. Spray 4kg of cooked edible oil at a temperature of 35°C on the surface of cooked nut kernels. The edible oil is palm oil, and then evenly spray 15kg of seasoning powder. ℃ cooked edible oil, and then spray 10kg of seasoning powder evenly, and then dry and pack to obtain the finished powder-coated nuts.

Embodiment 4: the difference between this embodiment and embodiment 1 is:

The bonding liquid is selected from the bonding liquid prepared in Preparation Example 7.

Embodiment 5: the difference between this embodiment and embodiment 4 is:

The bonding liquid is selected from the bonding liquid prepared in Preparation Example 8.

Embodiment 6: the difference between this embodiment and embodiment 4 is:

The bonding liquid is selected from the bonding liquid prepared in Preparation Example 9.

Embodiment 7: the difference between this embodiment and embodiment 1 is:

In the modified starch raw material of the binding liquid, replace the starch solution with the gum arabic solution of the same quality.

Embodiment 8: The differences between this embodiment and Embodiment 1 are:

In the modified starch raw material of the binding liquid, the swellable chitosan particles were replaced with food-grade sodium carboxymethylcellulose of the same quality.

Embodiment 9: the difference between this embodiment and embodiment 1 is:

In the modified starch raw material of the binding liquid, the soybean lecithin was replaced with the gum arabic solution of the same quality.

Embodiment 10: the difference between this embodiment and embodiment 1 is:

During the preparation of the modified starch of the binding liquid:

Weigh 100kg of starch solution, 360kg of gum arabic solution, 3kg of swellable chitosan particles, and 6kg of soybean lecithin. After mixing and stirring evenly, stir magnetically at 60°C for 4 hours. After defoaming, freeze-dry and pass through 40 mesh After sieving, the modified starch is obtained.

Embodiment 11: The differences between this embodiment and Embodiment 1 are:

During the preparation of the adhesive liquid:

White granulated sugar, xylitol, water, salt, honey, xanthan gum, modified starch and rhamnolipid are mixed and stirred evenly to prepare the bonding liquid.

Embodiment 12: The differences between this embodiment and Embodiment 1 are:

Edible beeswax is not added in the seasoning powder raw materials.

comparative example

Comparative Example 1: A preparation method for coating syrup and durian cashew nuts:

Durian cashew nuts were prepared with reference to Example 2 in the Chinese patent document with application number 202010607040.8.

Comparative example 2: the difference between this comparative example and embodiment 1 is:

S1. Roasting 100kg of nut kernels at 115°C for 32 minutes to obtain cooked nut kernels;

S2. Soak and stir the cooked nut kernels in 200 kg of the binding solution prepared in Preparation Example 4, then take out the cooked nut kernels and perform low-temperature refrigeration treatment at -2°C for 6 hours, the binding solution forms a sugar-coated shell, and the sugar-coated shell The thickness is 1mm, and coated nuts are prepared; S3, spray 3kg of cooked edible oil at a temperature of 32°C on the surface of coated nuts, the edible oil is palm oil, and then evenly spray 10kg of seasoning powder, which is prepared in Preparation Example 10 seasoning powder, then again spray 4kg of cooked cooking oil with a temperature of 32°C, then evenly spray 10kg of spray seasoning powder, dry and pack to obtain the finished powder-coated nuts.

Comparative example 3: the difference between this comparative example and embodiment 1 is:

S3. Spray 7 kg of cooked edible oil at a temperature of 32° C. on the surface of the cooked nuts, the edible oil is palm oil, and then evenly spray 20 kg of seasoning powder, dry and pack to obtain finished powder-coated nuts.

performance test

Detection method

1. Powder shedding performance test

The powder-coated nuts were prepared by using the processing techniques of Examples 1-12 and Comparative Examples 2-3 respectively, and the powder loss rate after transportation was recorded=the ratio of the grams of powder loss to the total amount of seasoning powder; the transportation distance was 20km, the transportation road surface, the speed Same, each box contains 20 nut bags, each nut bag contains 150g of nuts.

2. Performance testing of sugar-coated shells

Cooked nut kernels were prepared using the processing techniques of Examples 1-11 and Comparative Examples 1-3 respectively, and the number of surface cracks, protrusions, and depressions of 10 cooked nut kernels in each group was observed.

3. Caking performance test

Prepare powder-coated nuts by using the processing techniques of Examples 1-11 and Comparative Examples 2-3 respectively. Caking: Define 2 or more cashew nuts that stick together and cannot be freely dispersed as caking, caking The rate is the ratio of the weight of the agglomerated product to the weight of the whole product, and the data is recorded.

Table 1 Performance test table

In combination with Examples 1-3 and in conjunction with Table 1, it can be seen that the powder-coated nuts prepared by the present application have a lower powder loss rate and agglomeration rate, and the number of cracks, pits and protrusions on the surface of the sugar-coated shell is less, indicating that the finished product The powder on the surface of powder-coated nuts adheres stably, and it is not easy to lose powder due to friction and extrusion during transportation.

In combination with Example 1 and Example 4-6 and in combination with Table 1, it can be seen that the powder-coated nuts prepared in Example 4-6 have a powder drop rate, cracks, etc., and the caking rate are less than Example 1, indicating that the rhamnolipid Combined with modified starch, it can not only improve the adhesion stability of the sugar coating on the surface of the nut kernel, but also provide a circulation channel for moisture and lipids during the baking process, reducing the cracks, bumps and bulges on the surface of the sugar coating. , and make the sugar-coated shell on the surface of the cooked nuts even and smooth, so that the powder on the surface of the powder-coated nuts adheres stably, and it is not easy to lose powder due to friction and extrusion during transportation.

In conjunction with Example 1 and Examples 7-12 and in conjunction with Table 1, it can be seen that in the modified starch raw material of the cohesive liquid of Example 7, the gum arabic solution of the same quality is used to replace the starch solution, compared to Example 1, Example 1 7 The flour dropping rate, the number of cracks and protrusions, and the caking rate of the prepared flour-coated nuts are all higher than those in Example 1; it shows that the starch granules in the starch solution are insoluble in water, so that the cross-linked network structure has more and larger pores Structure, so as to facilitate the loss of water during the baking process, to ensure that the sugar-coated shell is even and smooth, so that the powder on the surface of the powder-coated nuts adheres stably, and it is not easy to lose powder due to friction and extrusion during transportation.

In the modified starch raw material of embodiment 8 binding liquid, food-grade sodium carboxymethylcellulose of the same quality is used to replace swellable chitosan particles. Compared with embodiment 1, the powder-coated nuts prepared in embodiment 8 have a powder drop rate , crack and protrusion quantity, caking rate are all greater than embodiment 1; Explanation swelling type chitosan has the effect of water absorption swelling, and contains amino group and carboxyl group and is convenient to cross-linking with starch solution and gum arabic solution, forms porosity higher and The network structure with larger pores facilitates the loss of water during the baking process and ensures that the sugar-coated shell is even and smooth, so that the powder on the surface of the powder-coated nuts adheres stably, and it is not easy to lose powder due to friction and extrusion during transportation.

In the modified starch raw material of embodiment 9, gum arabic solution of the same quality was used to replace soybean lecithin in the modified starch raw material of the binding liquid. Block rate is all greater than embodiment 1; Explain that one end of soybean lecithin is hydrophilic and the other is lipophilic, and the hydrophilic group is convenient to attract and connect with the hydrophilic network structure. Bonding stability, improve the adhesion stability of the sugar coating shell, not easy to produce cracks and other problems, and provide channels for the loss of water and lipids, and at the same time, the lipophilic group is easy to attract and bond with the cooked edible oil, improving the cooking oil and seasoning. The adhesion stability of the powder on the surface of the nut kernel makes it difficult for the powder-coated nuts to lose powder due to friction and extrusion during transportation.

When preparing the modified starch in Example 10, all the raw materials were mixed directly. Compared with Example 1, the flour-losing rate, number of cracks and protrusions, and caking rate of the powder-coated nuts prepared in Example 10 were all greater than those in Example 1; Mixing is not easy to form a network structure, which affects the performance of the sugar coating shell and the powder loss rate.

When preparing the bonding solution in Example 11, all the raw materials were directly mixed. Compared with Example 1, the powder-coated nuts prepared in Example 11 had a higher powder drop rate, number of cracks and protrusions, and agglomeration rate than Example 1; Mixing is easy to affect the stability and uniformity of the sugar shell structure, thereby affecting the performance of the sugar shell and the powder loss rate.

No edible beeswax was added to the seasoning powder raw material in Example 12. Compared with Example 1, the powder-coated nuts prepared in Example 12 had a higher powder loss rate than Example 1; it shows that edible beeswax is lipophilic, and under the action of edible oil, it can improve The bonding stability of seasoning powder and edible oil can be improved, and the bonding fastness between freeze-dried powder in seasoning powder can be improved, thereby reducing the powder dropping rate.

In combination with Example 1 and Comparative Examples 1-3 and in combination with Table 1, it can be seen that Comparative Example 1 has an existing patent, and Comparative Example 2 is prepared by baking powdered nuts first and then coating them with sugar. Compared with Example 1, Comparative Example 1 The number of cracks in the sugar-coated shell is greater than that of Example 1, and the powder loss rate, number of cracks and protrusions, and caking rate of Comparative Example 2 are greater than that of Example 1; it shows that the application is coated with sugar and then baked, and the raw materials of the binding liquid are limited. Composition, can reduce powder shedding rate.

Comparative Example 3 The edible oil and seasoning powder on the surface of cooked nut kernels are sprayed at one time. Compared with Example 1, the powder drop rate, cracks and protrusions, and agglomeration rate of Comparative Example 3 are greater than that of Example 1; more explanations Spraying edible oil and seasoning powder for the first time can reduce the powder drop rate.

This specific embodiment is only an explanation of this application, and it is not a limitation of this application. Those skilled in the art can make modifications to this embodiment without creative contribution according to needs after reading this specification, but as long as the rights of this application All claims are protected by patent law.

Claims (10)

1. The nut coating powder processing technology is characterized by comprising the following steps of:

s1, soaking and stirring nut kernels in a binding liquid, taking out nut kernels, and carrying out low-temperature refrigeration treatment to obtain coated nut kernels;

s2, baking the coated nut kernels at 112-120 ℃ for 28-38min to obtain cooked nut kernels;

s3, uniformly spraying cooked edible oil at 24-35 ℃ on the surface of the cooked nut kernel in batches, uniformly spraying seasoning powder in batches, wherein the mass ratio of nut kernel to edible oil to seasoning powder is 100:5-8:15-25, and drying to obtain the finished product of the nut covered with the powder.

2. The nut spread process as defined in claim 1, wherein: the bonding liquid comprises the following raw materials in parts by weight:

20-30 parts of white granulated sugar, 10-20 parts of xylitol, 2-4 parts of salt, 2-6 parts of honey, 1-3 parts of modified starch, 0.1-0.4 part of xanthan gum and 25-35 parts of water.

3. The nut spread processing technology according to claim 2, wherein the modified starch is prepared by the following method:

mixing a starch solution and a acacia solution according to the mass ratio of 1:2-5, and stirring to prepare a mixed solution; adding swelling chitosan particles into the mixed solution, mixing, stirring, adding soybean lecithin, adding the starch solution and the soybean lecithin, wherein the mass ratio of the starch solution to the soybean lecithin is 1:0.01-0.1, and performing post-treatment and freeze-drying treatment to obtain modified starch.

4. The nut spread processing technology according to claim 1, wherein the binding liquid is prepared by the following method:

mixing white granulated sugar, xylitol and water for dissolution, adding salt and honey for uniform mixing and stirring, adding xanthan gum for mixing and stirring for dissolution, and finally adding a mixture of modified starch and rhamnolipid to prepare a bonding liquid, wherein the mass ratio of the modified starch to the rhamnolipid is 1:0.1-0.2.

5. A nut spread powder process according to claim 3, wherein said swollen chitosan particles are prepared by:

and (3) weighing chitosan particles, putting the chitosan particles into an ethanol solution for dispersion treatment, and taking out the chitosan particles to obtain the swelling type chitosan particles.

6. The nut spread processing technology as claimed in claim 5, wherein said chitosan particles have a particle size of 80-120 mesh.

7. A nut spread process according to claim 3, wherein the starch solution is an aqueous starch solution having a concentration of 5-15%.

8. A nut spread process according to claim 3, wherein the gum arabic solution is an aqueous 2-10% gum arabic solution.

9. The nut spread processing technology according to claim 1, wherein the seasoning powder is prepared by the following method:

freeze-drying fruits to prepare freeze-dried powder, and uniformly mixing and stirring the freeze-dried powder and edible beeswax according to the mass ratio of 1:0.05-0.1 to prepare the finished seasoning powder.

10. The nut spread process according to claim 1, wherein said edible oil is one or more of palm oil and soybean oil.