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Instant apple and walnut sauce and processing method thereof

A processing method, the technology of walnut paste, applied in the field of food processing, can solve the problem that the taste of the product cannot be achieved, etc.

Inactive Publication Date: 2015-10-07
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Walnut kernels are rich in fat, protein, carbohydrates and trace elements. It also contains nutrients that have special effects on the human body and has high nutritional value. However, after peeling the walnuts, they still retain a certain jerky taste.
Walnut kernels are ground to make walnut sauce, but still have a part of the raw taste, which makes the taste of the whole product not reach an ideal state

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Apples (90wt% water content) were peeled and sliced, soaked in 1wt% vitamin C solution for 15min to protect the color, and then freeze-dried in vacuum at -55℃ for 48h (water content 5wt%) to obtain dried apple slices. The apple slices are ground by a pulverizer for 1 min and passed through a 20-mesh sieve with a sieving rate of 95% to obtain apple powder;

[0028] (2) After the walnut kernels are removed, they are dried until the moisture content is below 3wt%;

[0029] (3) Take 70.9g of walnut kernel, 15g of apple powder, 8g of sucrose, 5g of maltodextrin, 0.4g of xanthan gum, 0.3g of salt, 0.3g of sodium carboxymethyl cellulose, 0.1g of potassium sorbate, and water Mix and beat with a mass ratio of 1:1.5, and the beating liquid is homogenized by colloid mill and 25mpa homogenizer to obtain instant apple walnut sauce;

[0030] (4) Fill, vent, seal, sterilize, and cool the ready-to-eat apple walnut sauce; the sterilization condition of the apple walnut sauce is 121°C ...

Embodiment 2

[0032] (1) Take 80.9g of walnut kernel prepared in Example 1, 5g of apple powder prepared in Example 1, 8g of sucrose, 5g of maltodextrin, 0.4g of xanthan gum, 0.3g of salt, 0.3g of sodium carboxymethylcellulose, Potassium sorbate 0.1g, mixed with water according to the mass ratio of 1:1.5, beating, the beating liquid is homogenized by colloid mill and 25mpa homogenizer to obtain instant apple walnut sauce;

[0033] (2) Fill, vent, seal, sterilize, and cool the ready-to-eat apple walnut sauce; the sterilization condition of apple walnut sauce is 121°C for 10 minutes.

Embodiment 3

[0035] (1) Take 75.9g of walnut kernel prepared in Example 1, 10g of apple powder prepared in Example 1, 8g of sucrose, 5g of maltodextrin, 0.4g of xanthan gum, 0.3g of salt, 0.3g of sodium carboxymethylcellulose, Potassium sorbate 0.1g, mixed with water according to the mass ratio of 1:1.5, beating, and the beating liquid is homogenized by colloid mill and 25mpa homogenizer to obtain instant apple walnut sauce;

[0036] (2) Fill, vent, seal, sterilize, and cool the ready-to-eat apple walnut sauce; the sterilization condition of apple walnut sauce is 121°C for 10 minutes.

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PUM

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Abstract

The present invention relates to an instant apple and walnut sauce and a processing method thereof, and belongs to the technical field of food processing. The instant apple and walnut sauce comprises the following raw materials: 10-20 parts of apples and 65-75 parts of walnut kernels. The total amount of apples and walnut kernels is 83-87 parts. For the apple and walnut sauce, the delicate fragrance of the apples just covers the raw and astringent taste of the walnut kernels and does not cover the walnut flavor at the same time. The tastes of the apples and walnut kernels are merged with each other, and thus the instant apple and walnut sauce is sweeter, more fragrant and palatable in taste. The processing method of the instant apple and walnut sauce consists of the following steps: decorticating the walnut kernels and drying, mixing with dried apple powder, water and other optional raw materials, and then pulping and homogenizing through a colloid mill. The invention has the advantages that dried apple powder is added, firstly, the two materials are mixed evenly to obtain a product with delicate and smooth mouthfeel; and more importantly, compared with a method of mixing fresh apples and walnut kernels, the processing method can further effectively remove the raw and astringent taste of the walnuts, and improves product color and luster.

Description

technical field [0001] The invention relates to an instant apple-walnut sauce and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Walnuts are dried fruits with high nutritional value and are rich in nutrients. Walnut kernels are rich in fat, protein, carbohydrates and trace elements. It also contains nutrients that have special effects on the human body and has high nutritional value. However, after peeling the walnuts, they still retain a certain jerky taste. Walnut kernels are made into walnut sauce after being ground, but still have a part of astringent taste so that the taste of the whole product cannot reach an idealized state. Contents of the invention [0003] The object of the present invention is to provide a kind of walnut paste without astringent taste and its processing method. [0004] A kind of instant apple walnut sauce, its raw material comprises 10-20 parts of apples and 65-75 parts of waln...

Claims

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Application Information

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IPC IPC(8): A23L1/38A23L1/212A23L1/03A23L1/29A23L25/10A23L19/00A23L29/00A23L33/00
CPCA23V2002/00A23V2250/708A23V2300/10A23V2300/20A23V2300/38A23V2300/26
Inventor 孙金月王维婷王青刘超程安玮郭溆
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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