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: 2013-12-25
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] Example 1: In this example, the following parts by weight are used for each raw material:

[0022] 72 parts roasted walnuts, 2.0 parts white sugar powder, 0.07 parts garlic powder, 0.45 parts salt, 0.85 parts dry yeast powder, 8.0 parts peanuts, 1.8 parts cream, 8.0 parts maltose syrup, 2.6 parts tomato powder flavor, anhydrous lemon 0.40 part of acid, 0.15 part of I+G.

[0023] The production process is as follows:

[0024] For the pretreatment of auxiliary materials and the production of white sugar powder, because the white sugar particles are relatively coarse, it is not conducive to mixing. You should first grind the white sugar into powder with a food grinder, and then subdivide it through a 60 mesh screen. For the production of peanut crumbs, choose peanuts that have been stripped of their red coats, use a vibrating screen to remove impurities in the peanut kernels, and then manually select them to remove moldy and spoiled peanuts. Spread the processed peanuts flat on...

Embodiment 2

[0047] Embodiment 2: In this embodiment, the following parts by weight are used for each raw material:

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

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

Embodiment 3

[0050] Example 3: The following parts by weight are used for each raw material in this example: 74.43 parts of roasted walnuts, 2.09 parts of white sugar powder, 0.08 parts of garlic powder, 0.47 parts of salt, 0.87 parts of dry yeast powder, 8.73 parts of peanuts, and butter 1.85 parts, 8.18 parts maltose syrup, 2.72 parts tomato powder flavor, 0.42 parts anhydrous citric acid, 0.16 parts I+G. The production process of this embodiment is the same as that of embodiment 1.

[0051] In the above embodiments, the roasted walnuts are obtained from high-quality walnuts purchased by the company in Chaotian District, Guangyuan City, and then subjected to shelling and roasting. Chaotian walnut is well-known throughout the country based on the unique geographical climate of Chaotian area. Chaotian District is located in the central part of the Qinba Mountain area where the convection of cold and warm air meets. Therefore, it is rainy in summer and autumn and windy in winter and spring. D...

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PUM

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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 roasted walnut and a production method of the roasted walnut, belonging to the category of foods. Background technique [0002] Walnut is a world-famous woody oil, which has rich nutrition and high economic value, so it is called one of the world's "four major" dried fruits. At the same time, the calorific value of walnuts is 8000-8500 calories / kg, fat content is about 63%, protein content is about 15.4%, carbohydrate content is about 10%, crude fiber content is about 5.8%, ash content is about 1.5%, and there are many kinds of content. The trace elements needed by the human body have high nutritional value. In addition, walnuts also have the functions of smoothing qi and nourishing blood, relieving cough and reducing phlegm, moistening the lungs and kidneys, and nourishing the skin. But at present, walnut kernels are mainly eaten directly, which not only has the bitterness and astringency caused by the walnut coat, but also the...

Claims

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Application Information

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