阅读说明：本技术 一种裹衣糖浆及榴莲腰果的制备方法 (Preparation method of coating syrup and durian cashew nuts ) 是由 施永雷 束天锋 张丽华 王松 于 2020-06-29 设计创作，主要内容包括：本发明公开了一种裹衣糖浆及榴莲腰果的制备方法,属于食品加工技术领域。所述裹衣糖浆包括糖浆和黄原胶；所述糖浆和黄原胶的质量比为(40-50)：(0.1-1)。本发明添加黄原胶能够使腰果糖层防结块,形成独特的糖层外观和口感,还能提高产品出成率,出品率达138％；另一方面,本发明的黄原胶和低聚果糖具有协同作用,能显著降低糖浆结块,结块率低至3％,同时还能保证较低的掉粉率。(The invention discloses a coating syrup and a preparation method of durian cashew nuts, and belongs to the technical field of food processing. The coating syrup comprises syrup and xanthan gum; the mass ratio of the syrup to the xanthan gum is (40-50): (0.1-1). The addition of the xanthan gum can prevent the cashew nut sugar layer from caking, form unique sugar layer appearance and taste, and can improve the product yield, wherein the yield reaches 138%; on the other hand, the xanthan gum and the fructo-oligosaccharide have a synergistic effect, can obviously reduce the agglomeration of syrup, and ensure a low powder falling rate at the same time, wherein the agglomeration rate is as low as 3%.)

1. A coating syrup, wherein the coating syrup comprises syrup and a hydrophilic colloid; the mass ratio of the syrup to the hydrophilic colloid is (40-50): (0.1-1); the hydrocolloid comprises xanthan gum or gum arabic.

2. The coating syrup of claim 1, further comprising fructo-oligosaccharide, wherein the mass ratio of the syrup, fructo-oligosaccharide and hydrocolloid is (40-50): (3-5): (0.1-1).

3. Use of the coating syrup of claim 1 or 2 for coating nuts.

4. A method of making durian cashews, characterized in that the method comprises the steps of:

(1) baking in the first step: baking raw material cashew nuts at 110-120 ℃ for 15-20min for later use;

(2) first step of coating: adding the coating syrup of claim 1 or 2 into the baked cashew nuts in the step (1), and fully mixing in a coating machine to enable the cashew nuts to be uniformly coated with sugar coatings, so that the cashew nuts are completely coated in the first step;

(3) and a second step of baking: baking the cashew nuts obtained in the step (2);

(4) coating in the second step: adding vegetable oil and durian seasoning powder into the baked cashew nuts in the step (3), so that the composite durian seasoning powder is uniformly attached to the surface of the cashew nuts, and the durian cashew nuts are obtained.

5. The method as claimed in claim 4, wherein the mass ratio of the cashew nuts to the coating syrup in step (2) is (9-11): 1.

6. the method as claimed in claim 4 or 5, wherein the durian seasoning powder comprises, by mass, 170 parts of durian freeze-dried powder 165-35 parts, 30-35 parts of maltodextrin and 110 parts of white granulated sugar powder 105-110 parts.

7. The method as claimed in claim 6, wherein the mass ratio of the cashew nuts, the vegetable oil and the durian seasoning powder in the step (4) is (100- & lt 110-): (10-12): (30-35).

8. Durian cashews prepared using the method of any of claims 4-7.

9. Use of the method according to any of claims 4-7 for the preparation of multi-flavored nuts, wherein cashews are replaced by other types of nuts and durian-flavored powders are replaced by other types of flavored powders.

10. A method for preventing agglomeration of coating syrup is characterized in that hydrophilic colloid is added into the coating syrup, and the mass ratio of the syrup to the hydrophilic colloid is (40-50): (0.1-1); or, adding hydrophilic colloid and fructo-oligosaccharide into the coating syrup, wherein the mass ratio of the syrup to the fructo-oligosaccharide to the hydrophilic colloid is (40-50): (3-5): (0.1-1); the hydrocolloid comprises xanthan gum or gum arabic.

Technical Field

The invention relates to a coating syrup and a preparation method of durian cashew nuts, and belongs to the technical field of food processing.

Background

Cashew nuts, Mesomna fruits, Sapindales, Anacardiaceae, Sapindales. Evergreen arbor with upright trunk of up to 10 m. The edible part of the cashew nut is a kidney-shaped part growing on the top of the pseudocarp, the length of the edible part is about 25 mm, the cashew nut is named because of the kidney shape, the cashew nut is fragrant and overflowing when being ripe, is sweet like honey, is crisp and delicious, and is one of four famous dried fruits in the world. Cashew nuts are harvested at 3-6 months per year, and 5 months is a full-bearing period. When nut shells become hard, pears rapidly expand and the color changes into bright red, yellow or red-yellow variegated color, the fruits are mature and naturally fall down after the fruits are mature. It is rich in nutrients including fat 47%, protein 21.2%, carbohydrate 22.3%, A, B1, B2 and other vitamins and minerals, especially the trace elements of Mn, Cr, Mg, Se, etc. and has the functions of resisting oxidation, delaying senility, resisting tumor and resisting cardiac vascular diseases. The contained fat is unsaturated fatty acid, wherein oleic acid accounts for 67.4 percent of the total fatty acid, linoleic acid accounts for 19.8 percent of the total fatty acid, and the health care food is a good fruit for diet therapy of patients with hyperlipidemia and coronary heart disease. Meanwhile, the content of vitamin B1 in the cashew nuts is second to that of sesame and peanuts, so that the cashew nuts have the effects of supplementing physical strength and eliminating fatigue, and are suitable for people who are easy to fatigue. The cashew nuts contain rich vitamin A, are excellent antioxidants and can enable the skin to be glossy and have good complexion. Cashew nuts also have the effect of promoting lactation, and are beneficial to women with postpartum hypogalactia. Cashew nuts contain a large amount of protease inhibitors, and can control the cancer condition.

The cashew nuts are rich in nutrient content, cooked cashew nuts after processing have a longer shelf life than raw cashew nuts, the processing method of common cashew nuts at present mainly comprises a frying type and a baking type, the frying type product is single in taste, and fried food is harmful to human bodies. For example, according to the patent of a five-spice cashew nut (application number 201711230274.X), the cashew nut is cooked by using a frying process, wherein the frying condition is 150-170 ℃, the oil system of the cashew nut is seriously damaged due to the overhigh temperature, and the shelf life storage of the cashew nut is not facilitated. While baked products are healthier than fried products, conventional coated nut products are coated with a viscous syrup, which results in easy caking between the products and low yields.

Disclosure of Invention

In order to solve the problems, the invention utilizes the emulsification of xanthan gum to prevent the first coated cashew nuts from caking, and can form a thin sugar layer on the surface of the cashew nuts, thereby forming unique taste and flavor and improving the yield of the product.

A first object of the present invention is to provide a coating syrup comprising a syrup and a hydrophilic colloid; the mass ratio of the syrup to the hydrophilic colloid is (40-50): (0.1-1); the hydrocolloid comprises xanthan gum or gum arabic.

In one embodiment of the invention, the coating syrup further comprises fructo-oligosaccharide, and the mass ratio of the syrup to the fructo-oligosaccharide to the hydrophilic colloid is (40-50): (3-5): (0.1-1).

The second purpose of the invention is to provide a method for preventing agglomeration of coating syrup, which is to add hydrophilic colloid to the coating syrup, wherein the mass ratio of the syrup to the hydrophilic colloid is (40-50): (0.1-1); or, adding hydrophilic colloid and fructo-oligosaccharide into the coating syrup, wherein the mass ratio of the syrup to the fructo-oligosaccharide to the hydrophilic colloid is (40-50): (3-5): (0.1-1); the hydrocolloid comprises xanthan gum or gum arabic.

The third purpose of the invention is to provide the application of the coating syrup in the aspect of coating the nuts.

A fourth object of the present invention is to improve a process for preparing durian cashews, said process comprising the steps of:

(1) baking in the first step: baking raw material cashew nuts at 110-120 ℃ for 15-20min for later use;

(2) first step of coating: adding the coating syrup into the baked cashew nuts in the step (1), fully mixing in a coating machine to enable the surfaces of the cashew nuts to be uniformly coated with sugar coatings, and completely coating in the first step;

(3) and a second step of baking: baking the cashew nuts obtained in the step (2);

(4) coating in the second step: adding vegetable oil and durian seasoning powder into the baked cashew nuts in the step (3), so that the composite durian seasoning powder is uniformly attached to the surface of the cashew nuts, and the durian cashew nuts are obtained.

In one embodiment of the invention, the mass ratio of the cashew nuts to the coating syrup in the step (2) is (9-11): 1.

in one embodiment of the invention, the durian seasoning powder comprises, by mass, 170 parts of durian freeze-dried powder 165-.

In one embodiment of the invention, the mass ratio of the cashew nuts, the vegetable oil and the durian seasoning powder in the step (4) is (100- & lt 110-): (10-12): (30-35).

In one embodiment of the invention, the method comprises the steps of:

1. preparing first seasoning coating syrup: taking 40-50 parts of white granulated sugar, 3-5 parts of fructo-oligosaccharide (liquid), 3-6 parts of edible salt, 0.2-0.5 part of xanthan gum and 25-30 parts of purified water. Heating at low temperature, and stirring thoroughly to make the coating syrup form uniform liquid state. A large amount of coating syrup is prepared according to the proportion and is cooled for standby.

2. Preparing the composite durian seasoning powder: 170 portions of durian freeze-dried powder 165, 30-35 portions of maltodextrin and 110 portions of white granulated sugar powder 105 are fully and evenly mixed for standby.

3. Baking cashew nuts in the first step: taking 110 parts of raw material cashew nuts, and baking for later use at 110-120 ℃ for 15-20 min.

4. Wrapping cashew nuts with syrup: and (3) taking 95-105 parts of cashew nuts prepared in the step (3) (mainly water loss) and 9.5-10.5 parts of coating syrup prepared in the step (1), and fully mixing in a coating machine to enable the surfaces of the cashew nuts to be uniformly coated with sugar coatings. Because the coating syrup contains xanthan gum, the cashew nuts cannot be caked.

5. Baking cashew nuts in the second step: taking 103-113 parts of cashew nuts prepared in the step 4 (part of cashew nuts can be lost), and roasting at 110-120 ℃ for 15-18 min. The cashew nuts prepared in this step are semi-finished products containing sugar layers.

6. Coating: and (3) taking 110 parts of the semi-finished product cashew nuts containing the sugar layer prepared in the step (5), finishing the coating operation in a coating machine, adding 10-12 parts of vegetable oil in batches, and adding 30-35 parts of the composite durian seasoning powder prepared in the step (2). So that the composite durian seasoning powder is uniformly attached to the surface of the cashew nuts. The final product of durian cashew nuts is prepared by the step.

7. Cooling and packaging: cooling and packaging the finally prepared durian cashew nuts. Drying agent and deoxidant are added into the package, so as to keep the product dry and prolong the shelf life of the product.

The fifth purpose of the invention is to provide durian cashew nuts prepared by the method.

The sixth purpose of the invention is to provide the application of the method in the preparation of multi-flavor nuts, wherein cashews are replaced by other types of nuts, and durian seasoning powder is replaced by other types of seasoning powder.

The invention has the beneficial effects that:

the method has the advantages that firstly, the baking process is healthier than the traditional frying process, and meanwhile, the baking temperature is not high, so that the oil system of the cashew nuts is not damaged excessively, and the accelerated oxidation of the oil is prevented. And secondly, fructo-oligosaccharide is added as a prebiotic, and the prebiotic can promote the growth and reproduction of beneficial bacteria in the intestinal tract in vivo, form a microecological competitive advantage, optimize the microecological balance of the intestinal tract, and further improve the immunity so as to keep the body healthy. Thirdly, the addition of the xanthan gum can prevent the cashew nut sugar layer from caking, form unique sugar layer appearance and taste, and can improve the product yield, wherein the yield reaches 138%; on the other hand, the xanthan gum and the fructo-oligosaccharide have a synergistic effect, can obviously reduce the agglomeration of syrup, and ensure a low powder falling rate at the same time, wherein the agglomeration rate is as low as 3%. Fourthly, vegetable oil is adopted for coating, the cashew nuts do not need to be excessively baked, meanwhile, the pigment system and the fragrance components of the durian freeze-dried powder are protected from being damaged, the appearance of the product is more loose, and the appetite is stimulated.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.

1. The method for measuring the caking rate comprises the following steps:

and (3) agglomeration: define the product that 2 cashew nuts and more than 2 cashew nuts are stuck together and can not be freely dispersed as the caking product.

The caking rate: the ratio of the weight of the agglomerated product to the weight of the overall product is called the agglomeration rate. Such as: 20g of caking product and 100g of total product, the caking rate is 20%.

2. The method for measuring the yield comprises the following steps:

after various raw and auxiliary materials are added into 1 kg of cashew nuts, the cashew nuts are processed by a plurality of processes, the weight of the finally obtained product is 1.3kg, and the yield is 130%.

3. The determination method of the powder falling rate comprises the following steps:

in the processing process, 100g of raw material powder is added, and after the finished product is packaged after processing, the weight of the falling powder in the packaging bag is 5g, so that the powder falling rate is 5%.