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

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...

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.

Images