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CN-122004438-A - Multi-flavor medlar health-care melon seeds and production process thereof

CN122004438ACN 122004438 ACN122004438 ACN 122004438ACN-122004438-A

Abstract

The invention relates to the technical field of nut roasting processing, and discloses a multi-flavor medlar health-care melon seed and a production process thereof, wherein the melon seed is prepared from raw sunflower seeds and hysteresis gel impregnating solution, the impregnating solution comprises deionized water, D- (+) -trehalose dihydrate, low-acyl gellan gum, concentrated medlar pulp and the like. The production process includes preparing delayed gel soaking liquid, vacuum degassing sunflower seed, pressure varying pulse soaking, fluid dynamic driving to permeate, solid-liquid separation, gradient temperature varying in-situ gelation and drying, heat inducing GDL hydrolysis to trigger gelation inside the shell, high temperature drying to realize trehalose vitrification, cooling and packing. The invention realizes the deep flavoring and physical anchoring of active ingredients by using a delayed permeation and in-situ gel locking mechanism, and builds a glassy barrier layer on the surface, thereby effectively solving the problems of uneven flavoring, surface adhesion and easy moisture absorption and regain in the traditional process.

Inventors

  • WANG XIHUI

Assignees

  • 宁夏宁峡家乡人食品科技有限公司

Dates

Publication Date
20260512
Application Date
20260202

Claims (10)

  1. 1. A multi-flavor medlar health care melon seed is characterized by being prepared from 100 parts of deionized water, 8.0-15.0 parts of D- (+) -trehalose dihydrate, 0.10-0.25 parts of low-acyl gellan gum, 15.0-25.0 parts of medlar concentrated slurry, 0.20-0.45 parts of D-glucono-delta-lactone, 0.20-0.40 parts of antioxidant, 0.01-0.05 parts of surface wetting agent and 1.5-3.0 parts of flavoring agent; and the initial pH value of the hysteresis gel impregnating solution is 6.6-7.0, and the hysteresis gel impregnating solution is in a sol state at 35-40 ℃.
  2. 2. The multi-flavor medlar health care melon seed according to claim 1, wherein the hysteresis gel impregnating solution comprises the following components in parts by weight: 100 parts of deionized water, 10.0-12.0 parts of D- (+) -trehalose dihydrate, 0.15-0.18 part of low-acyl gellan gum, 18.0-20.0 parts of concentrated medlar pulp, 0.30-0.35 part of D-glucono-delta-lactone, 0.25-0.30 part of antioxidant, 0.02-0.03 part of surface wetting agent and 2.0-2.5 parts of flavoring agent.
  3. 3. The multi-flavor medlar health melon seed according to claim 1, wherein the total content of acyl groups of the low-acyl gellan gum is less than 5%, and the viscosity of the 0.2wt% aqueous solution at 25 ℃ without the presence of exogenous divalent cations is 20-60cP; The anhydrous form glass transition temperature Tg of the D- (+) -trehalose dihydrate is more than or equal to 110 ℃; the content of soluble solids in the concentrated pulp of the medlar is 40-50Brix, and the content of polysaccharide of the medlar is more than or equal to 0.8 percent.
  4. 4. The multi-flavor medlar health-care melon seed according to claim 1, wherein the antioxidant is D-sodium erythorbate, the surface wetting agent is sucrose fatty acid ester, the flavoring agent contains salt, and the total molar concentration of Na + ions in the hysteresis gel impregnating solution is controlled below 0.05 mol/L.
  5. 5. A production process of multi-flavor medlar health-care melon seeds, which is used for producing the multi-flavor medlar health-care melon seeds as claimed in any one of claims 1 to 4, and is characterized by comprising the following steps: S1, hydrating and dissolving low-acyl gellan gum and D- (+) -trehalose dihydrate at high temperature, rapidly cooling to below a critical temperature, adding concentrated matrimony vine pulp and auxiliary materials for compounding, and finally adding D-gluconic acid-delta-lactone for uniform mixing to obtain hysteretic gel impregnating solution; s2, placing the raw sunflower seeds in a closed container for vacuumizing treatment; s3, sucking the hysteresis gel impregnating solution prepared in the step S1 in a vacuum state, and then alternately performing pulse circulation of pressurization and pressure maintaining, instantaneous pressure relief and vacuum complex phase; s4, removing free feed liquid on the surfaces of the melon seeds; s5, performing heat induction treatment at a first temperature section to promote the D-gluconic acid-delta-lactone to be rapidly hydrolyzed and induce the feed liquid in the shell to generate sol-gel phase change, and then heating to a second temperature section to dehydrate and dry and realize the glass transition of trehalose; s6, cooling and packaging.
  6. 6. The production process of the multi-flavor medlar health melon seeds according to claim 5, wherein in the step S1, the high temperature is 85-90 ℃ and the critical temperature is 35-40 ℃; the temperature of the system is required to be stably controlled at 35-40 ℃ before the D-glucono-delta-lactone is added, and the stirring time after the D-glucono-delta-lactone is added is controlled within 2-5 minutes.
  7. 7. The production process of the multi-flavor medlar health melon seeds according to claim 5, wherein in the step S3, the temperature of the hysteresis gel impregnating solution is controlled to be 35-40 ℃; The parameters of pulse circulation are that gas is introduced to raise the pressure to 0.20-0.35MPa, the pressure is maintained for 120-240 seconds, the instantaneous pressure relief time is less than 5 seconds to normal pressure, the vacuum complex phase pressure is-0.05 MPa to-0.07 MPa, the pulse circulation time is 30-60 seconds, the pulse circulation time is 3-5 times, and the total operation time of the step S3 is controlled within 25 minutes.
  8. 8. The production process of the multi-flavor medlar health care melon seeds according to claim 5, wherein the specific conditions of gradient temperature change in the step S5 are as follows: the first temperature section is that the temperature of hot air is 75-85 ℃ and the treatment time is 15-20 minutes; And the second temperature section is that the temperature of hot air is 100-110 ℃, the treatment time is 45-60 minutes, and the water content is reduced to 3.8% -4.5%.
  9. 9. The production process of multi-flavor medlar health melon seeds according to claim 5, wherein in step S2, the vacuum degree of the vacuum degassing is-0.080 MPa to-0.090 MPa, and the holding time is 10-15 minutes.
  10. 10. The production process of the multi-flavor medlar health care melon seeds according to claim 5, wherein in the step S6, the dried melon seeds are cooled to room temperature rapidly by adopting 15-25 ℃ cold air, so that a trehalose coating on the surfaces of the melon seeds forms a glassy film.

Description

Multi-flavor medlar health-care melon seeds and production process thereof Technical Field The invention relates to the technical field of nut roasting processing, in particular to a multi-flavor medlar health-care melon seed and a production process thereof. Background Sunflower seeds, which are a traditional snack food, are popular with consumers because of their unique taste and rich nutritional value. With the popularity of consumer upgrades and healthy diet concepts, market demands are gradually moving from single roasted seeds and nuts to functional products with both nutrient enrichment and flavor diversity. Wherein, the active ingredients of medicinal and edible materials such as medlar, red date and the like are introduced into melon seed processing, and the development of the composite flavor health melon seed becomes a research and development hot spot in the industry. However, in the prior art, the preparation of such tasty melon seeds mainly faces the double challenges of large shell mass transfer resistance and difficulty in deep fixation of active substances. The sunflower seed shell mainly comprises a porous medium composed of cellulose and lignin, has a strong hydrophobicity and a compact microstructure, and air is always retained in the pores to form an air resistance effect. The traditional normal pressure cooking or soaking process is difficult to overcome interfacial tension and capillary resistance, so that the feed liquid is difficult to penetrate through the shell barrier to enter the kernel body, and the phenomena of strong shell taste and low kernel smell are often generated. In order to improve the flavoring degree, the prior art generally adopts a means of prolonging the boiling time or improving the concentration of feed liquid, but the method not only can lead to degradation and loss of thermosensitive nutrient components such as lycium barbarum polysaccharide and the like, but also can obviously increase the production energy consumption. In addition, the reverse migration of flavor during drying is also a critical factor limiting product quality. During the hot air drying stage, as the internal moisture evaporates toward the surface, sugar, salt and flavor substances dissolved in the water migrate with the moisture to the outer surface of the housing by capillary action and are deposited after the moisture evaporates. This solute migration phenomenon results in the accumulation of high amounts of sugar salts on the shell surface, while the internal kernel remains less. When traditional auxiliary materials such as sucrose are adopted, because the hygroscopicity is strong and the glass transition temperature is low, hygroscopic deliquescence is easy to occur when the environmental humidity is high, the surfaces of finished products are sticky, the particles are adhered to each other, the taste is moist, and the shelf life stability and the consumption experience of the products are seriously affected. The existing surface coating technology is mainly focused on spraying film forming agents, and although the appearance can be improved to a certain extent, the fundamental contradiction between internal taste and prevention of external solute infiltration is difficult to solve. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a multi-flavor medlar health-care melon seed and a production process thereof, which solve the problems of insufficient internal flavor, sticky surface and easy moisture absorption and regain of a finished product caused by the reverse migration of solutes in the drying process of the prior art. In order to solve the problems, the invention provides the following technical scheme: In a first aspect, the invention provides a multi-flavor medlar health care melon seed, which adopts the following technical scheme: The multi-flavor medlar health-care melon seeds are prepared from 100 parts by weight of deionized water, 8.0-15.0 parts by weight of D- (+) -trehalose dihydrate, 0.10-0.25 parts by weight of low acyl gellan gum, 15.0-25.0 parts by weight of medlar concentrated slurry, 0.20-0.45 parts by weight of D-glucono-delta-lactone, 0.20-0.40 parts by weight of antioxidant, 0.01-0.05 parts by weight of surface wetting agent and 1.5-3.0 parts by weight of flavoring agent, wherein the initial pH value of the hysteresis gel impregnating solution is 6.6-7.0, and the hysteresis gel impregnating solution is in a sol state at 35-40 ℃. By adopting the technical scheme, the invention solves the contradiction between flavor permeation and surface anti-sticking by utilizing a space-time coupling mechanism of physical field assistance and chemical reaction dynamics. Preferably, the hysteresis gel impregnating solution comprises, by weight, 100 parts of deionized water, 10.0-12.0 parts of D- (+) -trehalose dihydrate, 0.15-0.18 parts of low-acyl gellan gum, 18.0-20.0 parts of concentrated matrimony vine pulp, 0.30-0.35 parts of D-glucono-d