Tomato flavor baked walnut and production method of tomato flavor baked walnut

A production method and walnut technology, applied in the field of food, can solve the problems of poor taste and better release of aroma substances, and achieve the effects of rich taste, good economic benefits and good palatability

Active Publication Date: 2012-11-14
GUANGYUAN BANGREN FOOD
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  • 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

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  • Tomato flavor baked walnut and production method of tomato flavor baked walnut

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: each raw material adopts following parts by weight in the present embodiment:

[0022] 72 parts of roasted walnuts, 2.0 parts of white sugar powder, 0.07 parts of garlic powder, 0.45 parts of table salt, 0.85 parts of dry yeast powder, 8.0 parts of crushed peanuts, 1.8 parts of butter, 8.0 parts of malt syrup, 2.6 parts of tomato powder essence, anhydrous lemon 0.40 parts of acid, 0.15 parts of I+G.

[0023] Its production process is as follows:

[0024] 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 peanu...

Embodiment 2

[0047] Embodiment 2: each raw material adopts following parts by weight in the present embodiment:

[0048] 75 parts of roasted walnuts, 2.1 parts of white sugar powder, 0.09 parts of garlic powder, 0.50 parts of table salt, 0.90 parts of dry yeast powder, 9.0 parts of crushed peanuts, 1.9 parts of cream, 8.5 parts of malt syrup, 2.8 parts of tomato powder essence, anhydrous lemon 0.45 parts of acid, 0.17 parts of I+G.

[0049] The production method of this embodiment is the same as embodiment 1.

Embodiment 3

[0050] Embodiment 3: In this embodiment, each raw material adopts the following parts by weight: 74.43 parts of roasted walnuts, 2.09 parts of white sugar powder, 0.08 parts of garlic powder, 0.47 parts of table salt, 0.87 parts of dry yeast powder, 8.73 parts of ground peanuts, butter 1.85 parts, malt syrup 8.18 parts, tomato powder essence 2.72 parts, anhydrous citric acid 0.42 parts, I+G 0.16 parts. The production process of this embodiment is the same as that of embodiment 1.

[0051] 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...

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Abstract

The invention relates to tomato flavor baked walnut, which is prepared from the following ingredients in parts by weight: 72 to 75 parts of baked walnut, 2.0 to 2.1 parts of white sugar powder, 0.07 to 0.09 parts of garlic powder, 0.45 to 0.50 parts of common salts, 0.85 to 0.90 parts of dried yeast powder, 8.0 to 9.0 parts of crushed peanuts, 1.8 to 1.9 parts of cream, 8.0 to 8.5 parts of malt syrup, 2.6 to 2.8 parts of tomato powder essence, 0.40 to 0.45 parts of anhydrous citric acid and 0.15 to 0.17 parts of I+G. The tomato 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 tomato flavor, in addition, the flavor is pluralistic compared with that in the prior art, the taste is richer, and the palatability is better, so the tomato 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

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 尹宏飚
Owner GUANGYUAN BANGREN FOOD
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