Honey donkey-hide gelatin walnut kernel and its preparation method

A technology of walnut kernels and honey, which is applied in food ingredients as taste improvers, food science, food heat treatment, etc. It can solve the problems of insufficient crispness of walnut kernels, affecting the taste of walnut kernels in honey juice, and insufficient removal of walnut bitterness and astringency. Achieve the effect of reducing nutrient loss, high quality and rich nutrition

Inactive Publication Date: 2018-03-16
SHENNONGJIA WANGLIN GREEN FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many techniques for processing walnut kernels. Honey-juice walnut kernels are loved by the masses because of their sweetness and deliciousness. However, due to the limitation of formula and processing technology, the traditional honey-juice walnut kernels often do not remove the bitterness and astringency of walnuts thoroughly. In addition, walnut kernels The crispness is not enough, which affects the taste of honey walnut kernels

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] A preparation method of honey donkey-hide gelatin walnut kernel, comprising the following steps:

[0030] Step 1. Boil the walnut kernels in water for 3-8 minutes. The bitterness can be removed by boiling, and then quick-frozen at minus 25-30°C for 5-10 hours. Low-temperature freezing can not only keep the nutrition of the walnut kernels from being lost, but also make the walnuts The taste is more crispy. Then bake at 160-190° C. for 3-8 minutes to obtain cooked walnut kernels. The oven can be used for baking, and the baking temperature and time can be adjusted according to the power of each oven to avoid burning.

[0031] Step 2: Mix the honey and donkey-hide gelatin pulp, heat at a low temperature of 15-25° C. for 2-4 hours, and keep stirring during the heating process to obtain a mixed slurry. Because both honey and donkey-hide gelatin are rich in vitamins, these nutrients will be destroyed under high temperature, and these two materials are very viscous, choosing ...

Embodiment 1

[0038] 1. Select high-quality honey and walnut raw materials;

[0039] 2. Blanch the walnut kernels in water at 100-130 degrees Celsius for 5 minutes to remove the astringent taste, and put them in the freezer at a temperature of minus 25 degrees to 30 degrees Celsius for 5-10 hours to keep the nutrition of the walnut kernels from being lost and make the walnuts taste better crispy;

[0040] 3. Use high-quality honey and donkey-hide gelatin as the main ingredients, and heat at a low temperature of 15-25 degrees for 3 hours;

[0041] 4. Put the walnuts in the oven at 180 degrees and bake for 5 minutes.

[0042] 5. Mix walnut kernels, honey, white sugar, vegetable oil, and donkey-hide gelatin at 50-70 degrees Celsius in a ratio of 1:0.2:0.2:0.03:0.05 for 15 minutes.

[0043] 6. Put the mixed honey donkey-hide gelatin walnut kernels in a cold storage at minus 25 degrees to 30 degrees for 10 hours, then take them out and pack them separately.

Embodiment 2

[0045] 1. Boil walnut kernels in water at 100-130 degrees Celsius for 5 minutes, then freeze them at minus 25-30 degrees Celsius for 5-10 hours, and then bake them at 180 degrees Celsius for 5 minutes to obtain cooked walnut kernels;

[0046] Step 2, mixing honey and donkey-hide gelatin pulp, heating at 20°C for 3 hours at a low temperature, to obtain a mixed slurry;

[0047] Step 3: Mix prefabricated walnut kernels, mixed slurry, white sugar, vegetable oil, medlar 3-5, osmanthus powder, cinnamon powder and rum, and then keep at 50-70°C for 10-20min to obtain prefabricated honey donkey-hide gelatin walnut kernel;

[0048] Step 4, freezing the prefabricated honey donkey-hide gelatin walnut kernels at minus 25-30°C for 10 hours to obtain the honey donkey-hide gelatin walnut kernels.

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PUM

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Abstract

The invention discloses honey colla corii asini walnut kernels and a making method thereof. The honey colla corii asini walnut kernels comprise, by weight, 80-120 parts of walnut kernels, 15-25 parts of honey, 15-25 parts of white sugar, 2-5 parts of vegetable oil and 3-8 parts of colla corii asini pulp. The making method of the honey colla corii asini walnut kernel comprises the steps that 1, the walnut kernels are boiled in water for 3-8 minutes, then frozen quickly at the temperature of 25 DEG C-30 DEG C below zero for 5-10 hours, and then baked at the temperature of 160 DEG C-190 DEG C for 3-8 minutes to obtain the cooked walnut kernels; 2, the honey and the colla corii asini pulp are mixed and heated at the low temperature of 15 DEG C-25 DEG C for 2-4 hours to obtain mixed pulp; 3, the walnut kernels prepared in advance, the mixed pulp, the white sugar and the vegetable oil are mixed, and kept for 10-10 minutes at the temperature of 50 DEG C-70 DEG C to obtain the honey colla corii asini walnut kernels made in advance; 4, the honey colla corii asini walnut kernels made in advance are frozen at the temperature of 25 DEG C-30 DEG C below zero for at least 10 hours to obtain the honey colla corii asini walnut kernels.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a honey donkey-hide gelatin walnut kernel and a preparation method thereof. Background technique [0002] Walnut kernels are harvested when the walnut fruit is ripe, the fleshy peel is removed, dried in the sun, and the core shell and wooden septum are removed. Walnut kernel contains about 22% crude protein, about 64% crude lipid, about 13% sugar, about 3.9% sterol lipid, containing 1,4-naphthoquinone, juglone, 4-hydroxy-1-naphthyl-β -D-glucopyranoside, 4,8-dihydroxy-1-naphthyl-β-D-glucopyranoside and other active ingredients, potassium, calcium, iron, manganese, zinc, copper, strontium and other trace elements. According to traditional Chinese medicine, walnut kernels are sweet and warm in nature and belong to the kidney, lung and large intestine channels. Nourishes the kidney, warms the lung, moistens the intestines. Tonify the kidney and strengthen the essence, warm the lung...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L25/00A23L21/25A23L5/20A23P20/15
CPCA23V2002/00A23V2200/14A23V2250/204A23V2300/20A23V2300/24
Inventor 望玲
Owner SHENNONGJIA WANGLIN GREEN FOOD DEV
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