Product made of fruit nut and honey milk and preparation method thereof
A technology of nut milk and nuts, applied in the field of nut milk and its preparation, to achieve the effects of convenient consumption, fast absorption by the human body, and nutritional supplementation
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Embodiment 1
[0014] The baklava milk comprises: honey and nuts, and the percentage by weight is: 68% of honey and 32% of nuts.
[0015] In the baklava, the nuts are one of pine nuts, almonds, walnut kernels, chestnuts, jujube kernels, soybeans, red beans, mung beans, white melon seeds and sunflower seeds.
[0016] Or the nuts are a combination of pine nuts, almonds, walnut kernels, chestnuts, jujube kernels, soybeans, red beans, mung beans, white melon seeds and sunflower seeds to form foods with different health effects.
Embodiment 2
[0018] A preparation method of baklava: the method comprises:
[0019] (1) After the raw honey is fully melted, carry out coarse filtration, heat and stir after the coarse filtration, then carry out fine filtration and fine filtration to completely remove the impurities in the honey, and carry out low-temperature vacuum concentration of the honey from which the impurities have been removed, so that the content of the honey The water volume reaches below 18%;
[0020] (2) remove impurities from the nuts, dry them, and grind them to a particle size of 10-100 mesh;
[0021] (3) The honey obtained in the step (1) and the nuts obtained in the step (2) are homogenized, sterilized and emulsified according to the weight percentage of 68% honey and 32% nuts.
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