Nut snack food

A technology for snack food and nuts, applied in the directions of food drying, food ingredients, food ultrasonic treatment, etc., can solve the problems of loss of supplementary nutrition, increase in blood lipids, improper processing methods, etc., and achieve lower cholesterol and triglyceride, effective ingredients. The effect of content enhancement, portability and convenience

Inactive Publication Date: 2016-01-27
广东玖乐食品产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such practices usually require high-temperature baking or frying, resulting in the loss of active ingredients in nuts, such as unsaturated fatty acids, or the breakage of their molecular bonds under harsh processing conditions, the molecular structure is broken, and the nutritional value is lost At the same time, the protein in this kind of food is not easy to digest, which leads to the inability of the body to absorb the nutrients, and loses the meaning of supplementing nutrition; If the average intake exceeds the standard, it will cause blood pressure to rise, etc.; some nut foods are processed improperly. Due to their high calories, excessive consumption will lead to obesity, increased blood lipids, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1 prepares nut snack food of the present invention by the raw material of following parts by weight: 10 parts of macadamia nuts, 16 parts of pecans, 15 parts of pistachios, 18 parts of cashew nuts, 11 parts of liquid nitrogen quick-frozen banana powders, 5 parts of apple powders , 20 parts of stevia leaves, 8 parts of mint leaves.

[0035] Prepared by following steps:

[0036] (1) Wash stevia leaves and mint leaves, add 80-90°C hot water four times the mass, extract twice, filter to obtain extract and filter residue; dry the filter residue at 80°C, crush to obtain fine filter residue powder ;

[0037] (2) Shell macadamia nuts and pecans respectively, take the nuts, mix and crush them to obtain 80-mesh nut fine powder, add the extract from step (1), heat, and keep warm at 70°C for 2 hours, at 80Hz Ultrasonic treatment for 20 minutes, then lower the temperature to 50°C, and concentrate to an extract with a solid content of 38%;

[0038] (3) Remove the pistac...

Embodiment 2

[0039] Embodiment 2 prepares the nut snack food of the present invention by the raw material of following parts by weight: 3 parts of macadamia nuts, 4 parts of pecans, 22 parts of pistachios, 25 parts of cashew nuts, 20 parts of liquid nitrogen quick-frozen banana powder, fruit powder (strawberry flavor) 2 parts, stevia leaves 30 parts, mint leaves 5 parts.

[0040] Prepared by following steps:

[0041] (1) Wash stevia leaves and mint leaves, add 5 times the mass of hot water at 80-90°C, extract twice, filter to obtain extract and filter residue; dry the filter residue at 60°C, crush to obtain fine powder of filter residue ;

[0042] (2) Shell the macadamia nuts and pecans respectively, take the nuts, mix and crush them to obtain 80-mesh nut fine powder, add the extract from step (1), heat, and keep warm at 65°C for 1 hour, at 70Hz Ultrasonic treatment for 35 minutes, then lower the temperature to 55°C, and concentrate to an extract with a solid content of 30%;

[0043] (3) ...

Embodiment 3

[0044] Embodiment 3 prepares the nut snack food of the present invention by the raw material of following parts by weight: 6 parts of macadamia nuts, 12 parts of pecans, 18 parts of pistachios, 14 parts of cashew nuts, 18 parts of liquid nitrogen quick-frozen banana powder, fruit powder (honey melon flavor) 8 parts, stevia leaves 18 parts, mint leaves 10 parts.

[0045] Prepared by following steps:

[0046] (1) Take stevia leaves and mint leaves and wash them, add 4 times the mass of hot water at 80-90°C, extract twice, filter to obtain extract and filter residue; dry the filter residue at 70°C, crush to obtain fine powder of filter residue ;

[0047] (2) Shell the macadamia nuts and pecans respectively, take the nuts, mix and crush them to obtain 80-mesh nut fine powder, add the extract from step (1), heat, and keep warm at 60°C for 1 hour, at 90Hz Ultrasonic treatment for 25 minutes, then lower the temperature to 50°C, and concentrate to an extract with a solid content of ...

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PUM

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Abstract

The invention discloses nut snack food. The snack food is prepared from, by weight, 3-10 parts of macadamia nuts, 4-16 parts of pokok pecan, 5-25 parts of pistachio nuts , 5-30 parts of cashew nuts, 5-20 parts of banana meal, 1-10 parts of fruit meal, 10-50 parts of stevia rebaudian and 1-22 parts of mint leaves. Hot water extraction, ultrasonic treatment and other processes are adopted for preparation in the preparation process, the extraction rate of unsaturated fattyacid, linoleic acid, amino acid and other effective ingredients in the raw materials can be increased, and the effective ingredients can be directly and fast absorbed by the human body. The snack food is rich in taste, high in nutritive value and convenient to carry and eat. The raw material constituents serving medicine and food are added, the healthcare effect can be added, and the absorption and digestion function of the organism can be adjusted. The food has the advantages of being low in salt, purely natural and free of additives.

Description

technical field [0001] The invention relates to a snack food and a preparation method thereof, in particular to a nut snack food, which belongs to the technical field of food processing. Background technique [0002] Nuts are the essence of plants, generally rich in nutrients, high in protein, oil, minerals, and vitamins, and have excellent effects on human growth and development, strengthening physical fitness, and preventing diseases. Chinese medicine believes that nuts are warm in nature and flavor, and they are suitable tonic foods in autumn and winter. [0003] Most of the existing nut snack foods are directly baked, fried, salt baked, etc. or processed with flour, eggs, etc. and then baked at high temperature to obtain crispy nuts or nut biscuits. This kind of practice usually requires high-temperature baking or frying, resulting in the loss of active ingredients in nuts, such as unsaturated fatty acids, or the breakage of their molecular bonds under harsh processing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L19/00A23L33/10A23L33/105A23L5/30
CPCA23V2002/00A23V2200/322A23V2200/32A23V2200/30A23V2250/21A23V2300/10A23V2300/48
Inventor 陈进基何瑜海
Owner 广东玖乐食品产业有限公司
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