Walnut kernel with polygonatum odoratum and jasmine and preparation method thereof

Abstract

The invention discloses a walnut kernel with polygonatum odoratum and jasmine. The walnut kernel with polygonatum odoratum and jasmine is prepared from the following raw materials in parts by weight: 70-75 parts of walnut kernel, 9-15 parts of fish eggs, 18-23 parts of rice slurry, 6-8 parts of rice vinegar, 2-2.2 parts of Chinese prickly ash, 5-8 parts of jasmine, 2-3 parts of beewax, 0.8-1.1 part of polygonatum odoratum, 1.8-2.3 parts of common fenugreek seeds, 2-2.4 parts of semen cassia, a proper quantity of emulgators, a proper amount of sesbania gum, a proper amount of zein and a proper amount of 3-4% sodium carbonate solution. The alcohol soluble protein is used for coating the walnut kernel; the outside water and oxygen are isolated; the oxidative rancidity process of the walnut kernel is inhibited; the shelf life of the pecan kernel is prolonged; by virtue of the traditional Chinese herbal medicinal ingredients such as polygonatum odoratum and common fenugreek seeds added into the walnut kernel, the healthcare functions of nourishing yin to moisten dryness, moistening lung, invigorating yang and relieving fatigue of the walnut kernel are added.

Description

technical field [0001] The invention relates to a health-care walnut series snack food, in particular to a polygonatum jasmine soothing walnut kernel 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 als...

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