Matcha milk flavor baked walnut and production method of matcha milk flavor baked walnut

A production method, tea milk technology, applied in the food field, can solve problems such as poor taste and no better release of aroma substances, and achieve the effect of rich taste, good economic benefits and good palatability

Active Publication Date: 2012-11-14
GUANGYUAN BANGREN FOOD
View PDF3 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, walnut kernels are mainly eaten directly, which not only has the bitter taste caused by the walnut coating, but also has no better release of its aroma substances, so its mouthfeel is not very good.

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Matcha milk flavor baked walnut and production method of matcha milk flavor baked walnut

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: each raw material adopts following parts by weight in the present embodiment:

[0021] 70 parts of roasted walnuts, 6.0 parts of white sugar powder, 0.65 parts of table salt, 0.11 parts of monosodium glutamate, 7.0 parts of crushed peanuts, 3.5 parts of butter, 7.0 parts of malt syrup, 0.83 parts of matcha powder, 0.32 parts of natural matcha flavor, 0.07 part of creamy sesame oil flavor .

[0022] Its production process is as follows:

[0023] Pretreatment of auxiliary materials and production of white sugar powder, because the white sugar particles are relatively coarse, which is not conducive to mixing materials, the white sugar should be ground into powder with a food grinder first, and then subdivided through a 60-mesh sieve. For the production of peanut crumbs, choose peanuts that have taken off their red coats, use a vibrating sieve to remove impurities in the peanut kernels, and then use manual selection to remove moldy and spoiled peanut kernels....

Embodiment 2

[0046] Embodiment 2: each raw material adopts following parts by weight in the present embodiment:

[0047] 75 parts of roasted walnuts, 7.0 parts of powdered sugar, 0.70 parts of salt, 0.13 parts of monosodium glutamate, 8.0 parts of crushed peanuts, 4.0 parts of butter, 7.5 parts of malt syrup, 0.86 parts of matcha powder, natural matcha flavor, and 0.09 part of creamy sesame oil flavor.

[0048] The production method of this embodiment is the same as embodiment 1.

Embodiment 3

[0049] Embodiment 3: In this embodiment, each raw material adopts the following parts by weight: 72.64 parts of roasted walnuts, 6.52 parts of white sugar powder, 0.68 parts of salt, 0.12 parts of monosodium glutamate, 7.82 parts of ground peanuts, 3.96 parts of cream, 7.02 parts of malt syrup, 0.85 part of matcha powder, 0.08 part of natural matcha essence, and 0.08 part of creamy sesame oil essence. The production process of this embodiment is the same as that of embodiment 1.

[0050] In each of the above-mentioned embodiments: the roasted walnuts are obtained from high-quality walnuts purchased by our company in Chaotian District, Guangyuan City, and then processed by shelling and roasting. Chaotian walnuts are well-known throughout the country based on the unique geographical climate of the Chaotian area. Chaotian District is located in the central part of the Qinba Mountains where warm and cold air convects and convects, so it is rainy in summer and autumn and windy in ...

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

No PUM Login to view more

Abstract

The invention relates to matcha milk flavor baked walnut, which is prepared from the following ingredients in parts by weight: 70 to 75 parts of baked walnut, 6.0 to 7.0 parts of white sugar powder, 0.65 to 0.70 parts of common salt, 0.11 to 0.13 parts of monosodium glutamate, 7.0 to 8.0 parts of crushed peanuts, 3.5 to 4.0 parts of cream, 7.0 to 7.5 parts of malt syrup, 0.83 to 0.86 parts of matcha powder, 0.32 to 0.34 parts of natural matcha essence and 0.07 to 0.09 parts of cream sesame oil essence. The matcha milk flavor baked walnut provided by the invention belongs to the flavor type walnut products mainly obtained through being refined via the processes of shelling, baking, seasoning and the like. The product is mixed with other auxiliary materials for adding other flavors on the basis of the original walnut fragrance, so the walnut has the unique matcha milk flavor, in addition, the flavor is pluralistic through being compared with that in the prior art, the taste is richer, and the palatability is better, so the matcha milk flavor baked walnut is more suitable for the requirements of customers, and better economic benefits are realized.

Description

technical field [0001] The invention relates to a baked walnut and a production method of the baked walnut, belonging to the food category. Background technique [0002] Walnut is a world-famous woody oil, which is rich in nutrition and high economic value, so it is called one of the "four major" dried fruits in the world. At the same time, the calorific value of walnut is 8000-8500 cal / kg, the fat content is about 63%, the protein content is about 15.4%, the carbohydrate content is about 10%, the crude fiber content is about 5.8%, the ash content is about 1.5%, and there are many kinds of Trace elements needed by the human body, so it has high nutritional value. In addition, walnuts also have the functions of smoothing Qi and nourishing blood, relieving cough and reducing phlegm, nourishing lungs and kidneys, and nourishing skin. But mainly directly edible walnut kernel at present, not only has the bitter taste that walnut coating causes, and its fragrance material is not...

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
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 尹宏飚
Owner GUANGYUAN BANGREN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap