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Australia nut paste and preparation method thereof

A nut butter and nut technology, which is applied in the food field, can solve problems such as the preparation of nut butter and related products that have not yet been involved, and achieve the effects of strong roasting aroma, rich aroma and rich nutrition.

Active Publication Date: 2014-08-27
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the product development of macadamia nuts involves macadamia nut oil, flavored macadamia nut kernels and their use as ingredients for bakery, candy, chocolate and ice cream, advanced cosmetics, etc., but has not yet involved the preparation of macadamia nut paste and related products

Method used

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  • Australia nut paste and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Take 10Kg of macadamia nuts, peel and screen to remove moldy and spoiled kernels, then use a nut grinder to grind them into uniform crumbs with a diameter of about 2mm, and bake them in a nut roaster at 135°C until the surface of the crumbs is light golden yellow , exudes the aroma of roasted nuts with the unique aroma of nuts, and cools at room temperature for later use; then add glyceryl monostearate accounting for 0.3% by weight of macadamia nut paste, enter the sauce grinder for secondary fine grinding, and control the export The temperature of the sauce is 65°C to obtain a nut butter with a delicate taste and full of sauce aroma. Then, the nut butter is degassed, cooled, and left to mature at 20°C for 28 hours. After that, it is sterilized at 115°C and filled and sealed to obtain the finished product.

Embodiment 2

[0023] Take 10Kg of macadamia nuts, peel and screen to remove moldy and spoiled kernels, then use a nut grinder to grind them into uniform crumbs with a diameter of about 2mm, and bake them in a nut roaster at 130°C until the surface of the crumbs is light golden yellow, With the unique aroma of nuts, add 0.07% vanilla bean tincture, 1.0% salt and 0.4% glyceryl monostearate to the macadamia nut paste, then enter the colloid mill for secondary fine grinding, control The temperature of the outlet sauce is 65°C to obtain a nut butter with fine taste and strong flavor. Then the nut butter is degassed, cooled, and aged at 22°C for 30 hours, then sterilized at 110°C and filled and sealed to obtain the finished product.

Embodiment 3

[0025] Take 10Kg of macadamia nuts, peel and screen to remove moldy and spoiled kernels, then use a nut grinder to grind them into uniform crumbs with a diameter of about 2mm, and bake them in a nut roaster at 140°C until the surface of the crumbs is light golden yellow, Exudes a roasted aroma, then add 0.7% green plum powder, 4.5% maple syrup and 0.4% glyceryl monostearate to the macadamia nut paste, and then enter the colloid mill for secondary fine grinding to control the export sauce The temperature is 68°C to obtain nut butter with unique taste and excellent spreadability. Then the nut butter is degassed, cooled, and left to mature at 25°C for 40 hours, then sterilized at 120°C and filled and sealed to obtain the finished product.

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PUM

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Abstract

The invention provides Australia nut paste which comprises Australia nut and glycerin monostearate. The invention further provides a preparation method of the Australia nut paste. The Australia nut paste comprises more than 70% of nutlet fat, rich unsaturated fatty acids and nutrient elements such as proteins and vitamins necessary for a human body, so that the human body can be provided with daily energy and a cardiovascular disease can be prevented to a certain extent. The Australia nut paste keeps the nutrient content of the original Australia nut to the maximum extent, is added with a full baking aroma, and can be used for being applied to breads or steamed buns, seasoning noodles, making cookies or desserts and the like.

Description

technical field [0001] The invention relates to a food, especially a macadamia nut paste and a method for preparing the macadamia nut paste. Background technique [0002] Macadamia nuts, also known as Queensland chestnuts and macadamia nuts, are the mature fruits of the Proteaceae Macadamia F.Muell plant in the family Longanaceae. Macadamia nuts are considered one of the best table nuts in the world. Macadamia nut oil is a natural salad oil with an oil content of about 70%, 80% of which are unsaturated fatty acids such as oleic acid and palmitoleic acid; it contains about 9% of protein, a total of 17 kinds of amino acids, including 8 kinds of amino acids necessary for human body, Also rich in minerals and vitamins. Macadamia nuts are crispy, smooth, tender and delicious, with a unique buttery aroma. They are the best quality edible fruit in the world. They are known as the "Queen of Dried Fruits" and "King of Nuts in the World". The monounsaturated fatty acids rich in mac...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 静玮袁源刘洋洋李积华林丽静韩志萍曹玉坡
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI