A method for embedding and anti-oxidation treatment of nut kernels in tea soup

Abstract

The invention relates to a method for food processing, and in particular discloses a method for embedding antioxidant treatment of nut meat in a tea soup. The method for embedding antioxidant treatment of the nut meat in the tea soup comprises the following steps: (1) selecting materials; (2) crushing the materials; (3) performing secondary selection; (4) preparing a sugar solution; (5) embedding the materials; (6) drying; and (7) cooling. The method for embedding antioxidant treatment of the nut meat in the tea soup has the beneficial effects that the preparation is simple, the sugar solution is used for soaking and embedding the nut meat in the tea soup to ensure that fat in the nut meat is isolated from being in contact with external oxygen, so that oxidation reaction of the fat in the nut meat is avoided, the mouthfeel and flavor of a finished product tea soup are ensured, the shelf life of a tea soup product is effectively prolonged, the tea soup product is safe and reliable, and the nutritional health and food safety of a special food product are greatly improved.

Description

(1) Technical field [0001] The invention relates to a food processing method, in particular to an anti-oxidation treatment method for embedding nut kernels in tea soup. (2) Background technology [0002] The specialty food tea soup is a unique traditional nutritious diet, which is well-known in Laiwu and even the whole Shandong Province, and has a very wide influence in North China. Tea soup is made by frying millet as the main ingredient. It is called tea soup because it is like brewing tea, and it is cooked as soon as it is poured in boiling water, but tea soup is not tea. The existing tea soup is generally made by mixing and refining fried millet noodles, sesame, walnut kernels and other ingredients. Nut kernels, an important material in specialty food ingredients that can present product nutrition and aroma, are very easy to oxidize, which will affect the taste and shelf life of tea soup. Because the fat content of nuts in tea soup is relatively high, but it is easily ...

AI Technical Summary

Problems solved by technology

The existing tea soup is generally made by mixing and refining fried millet noodles, sesame, walnut kernels and other ingredients. Nut kernels are very easy to oxidize, which can affect the taste and shelf life of tea soup.

Because the fat content of nuts in tea soup is relatively high, but it is easily oxidized, which shortens the shelf life of the product, which will not only affect the taste and flavor of the product, but even seriously cause food safety hazards

In order to solve the above problems, the following three methods are often used in the modern industrial production of tea soup: one is to use an oxygen absorber to remove the oxygen in contact with the fat, but it is difficult to use the oxygen absorber in the finished product of grain flour, which will also lead to ingestion. It is not safe; the second is to fill the product packaging with nitrogen to separate the oil from the oxygen, but nitrogen injection is not feasible in grain flour products; the third is to add free radical absorbers (antioxidants) to the product to prevent the oxidation reaction However, as a healthy and authentic specialty food, attention should be paid to retaining the original color, fragrance, and excessive use of food additives, which is very harmful to human health.

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