Lemon and seaweed crispy walnut kernel and preparation method thereof

Abstract

The invention discloses a lemon and seaweed crispy walnut kernel which is prepared from the following raw materials in parts by weight: 70-80 parts of Chinese walnut kernels, 15-16 parts of kiwi fruits, 14-15 parts of seaweed, 6-7 parts of lemon juice, 1-2 parts of olive oil, 15-16 parts of mung bean cakes, 6-7 parts of bone meal, 1.5-2.1 parts of cordyceps sinensis, 1.2-2.3 parts of rhizoma nardostachyos, 2-2.4 parts of catchweed bedstraw herbs, and appropriate amounts of glycerol, zein and 3%-4% sodium carbonate solution. The lemon and seaweed crispy walnut kernel is subjected to film coating treatment by employing the zein, and moisture and oxygen from outside are isolated, so that an oxidative rancidity process of the lemon and seaweed crispy walnut kernel is inhibited, and the quality guarantee period of the Chinese walnut kernel is prolonged; and the added traditional Chinese medicine components such as cordyceps sinensis and rhizoma nardostachyos enable the lemon and seaweed crispy walnut kernel to have the health-care efficacies of clearing away heat and toxic materials, activating a spleen and invigorating a stomach.

Description

technical field [0001] The invention relates to a health-care walnut series snack food, in particular to crispy lemon seaweed walnut kernels and a preparation method thereof. Background technique [0002] Walnuts are very rich in nutrients and delicious. They have the effects of nourishing the kidneys and Qi, nourishing the heart and brain, and are a therapeutic agent for neurasthenia. The added value of general walnut kernel products is not high, and there are not many varieties of products; the processing method of walnut kernels on the market uses a large amount of condiments to remove the astringency, and most of them are fried, and the sugar content is high. This kind of disease does not conform to the concept of modern people's healthy diet. [0003] The skin of the walnut kernel contains more tannins and pigments, which will make the processed products have a bitter taste and poor color. Tannin will not only affect the taste and color of walnut oil, but also affect ...

AI Technical Summary

Problems solved by technology

However, oil is easily oxidized and decomposed by factors such as light, heat, oxygen, moisture, enzymes, and microorganisms. Therefore, walnut kernels are easily rancid during postharvest storage and processing, and unsaturated fatty acids are easily oxidized and deteriorated, which will greatly reduce Its nutritional value and commodity value, this problem has not been effectively resolved