Konjaku flour walnut sauce with function of health care and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of konjac flour and walnut paste, which is applied in the food field, can solve the problems of rare walnut paste, achieve the effect of improving nutrition and health care, increasing the content of mineral elements, and good viscoelasticity
Inactive Publication Date: 2011-04-20
BEIJING UNION UNIVERSITY
View PDF0 Cites 7 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
The consumption of walnut is mainly directly edible nut at present, and processed product is less, although there are some patents disclosed [CN 101317677A, C
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0019] Walnut jam of the present invention is made up of following formula by weight percentage:
[0020] 82% of walnut kernel, 3.0% of konjac flour, 6% of powdered sugar, 0.2% of salt, 0.5% of CMC, and the balance is water.
[0021] The preparation method of walnut sauce of the present invention is implemented according to the following steps:
[0022] a. Material selection: choose walnut kernels that are dry, full-bodied, normal in color and non-deteriorating;
[0023] b. Baking and peeling: bake the walnut kernels at 135°C-145°C for 30-40min, rub them after cooling to remove the inner testa, and set aside;
[0024] c. Konjac flour, baked at 125°C for 12 minutes, the color is light yellow and has a clear fragrance;
[0025] d, the white granulated sugar is ground into powder through a pulverizer;
[0026] e. Coarse grinding: Use a universal grinder or a colloid mill to grind the prepared spare walnut kernels until they are like sauce;
[0027] f. Blending and fine grindi...
Embodiment 2
[0030] Walnut jam of the present invention is made up of following formula by weight percentage:
[0031] 79.5% of walnut kernels, 5.5% of konjac flour, 6% of powdered sugar, 0.2% of salt, 0.5% of CMC, and the balance is water.
[0032] Prepared by the method of Example 1.
Embodiment 3
[0034] Walnut jam of the present invention is made up of following formula by weight percentage:
[0035] 78.5% of walnut kernels, 7.5% of konjac flour, 5% of powdered sugar, 0.2% of salt and 0.5% of CMC, and the balance is water.
[0036] Prepared by the method of Example 1.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention relates to konjaku flour walnut sauce with the function of health care and a preparation method thereof. The konjaku flour walnut sauce is characterized in that the formulation comprises the following components by weight percent: 77% to 82% of walnut meat, 3% to 10% of konjaku flour, 4% to 6% of white sugar, 0.5% of CMC (Sodium Carboxymethyl Cellulose), 0.2% of edible salt and the balance of water. The preparation method comprises the steps of: baking the walnut meat for 30 minutes to 40 minutes at 135 DEG C to 145 DEG C; cooling; peeling; roughly grinding the walnut meat by a pulverizer or a colloid mill into walnut sauce; baking the konjaku flour for 12 minutes at 125 DEG C until the color is light yellow; grinding the white sugar into powder; adding the powdery white sugar and the edible salt in proportion to the walnut sauce; continuously grinding the walnut sauce until the walnut sauce is fine and smooth; then adding hot water to the CMC to dissolve the CMC; adding CMC to the walnut sauce to continuously grind the walnut sauce; uniformly stirring; canning; and sterilizing at high temperature. The invention keeps the original natural flavor of walnut, contains carbohydrate, dietary fiber and mineral elements, and enhances nutrition and health care function. The konjaku flour walnut sauce has the advantages of fine and sweet mouth feel, no separation of an oil layer, and good application performance and is convenient for eating.
Description
technical field [0001] The invention relates to edible walnut paste, in particular to konjac flour walnut paste with health care function, and belongs to the technical field of food. Background technique [0002] Walnut is a nut with high nutritional value, rich in oil, containing 63% fat, 15.4% protein, 10% carbohydrate and various vitamins and mineral elements. Unsaturated fatty acids in walnut oil are more than 90%, and the content of essential fatty acids is rich in human body. In addition, it also contains rich polyphenols and flavonoids, as well as functional ingredients such as melatonin. Kidney, brain, anti-aging, prevention of cardiovascular and cerebrovascular diseases and other functions. The consumption of walnut is mainly directly edible nut at present, and processed product is less, although there are some patents disclosed [CN 101317677A, CN1640297A, CN1957769A] about walnut paste, but rarely have walnut paste on the market, especially nutrition collocation h...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.