Multi-flavor beautifying walnut kernel and preparation method thereof

Abstract

The invention discloses multi-flavor beautifying walnut kernels. The multi-flavor beautifying walnut kernels are prepared from the following raw materials in parts by weight: 50-70 parts of walnut kernels, 4-6 parts of peppermints, 7-9 parts of yolk powder, 10-20 parts of dried fishes, 23-24 parts of green plum juice, 3-5 parts of bamboo vinegar, 0.8-1.3 parts of convolvulus purga, 0.7-1 part of pectinate rungia herbs, 0.9-1.1 parts of Chinese angelica roots, an appropriate amount of an emulsifying agent, an appropriate amount of fresh ginger juice, an appropriate amount of corn alcohol-soluble proteins, and an appropriate amount of a 3-4% sodium carbonate aqueous solution. According to the preparation method, a coating treatment is performed on the walnut kernels by the alcohol-soluble proteins, so that external moisture and oxygen are isolated; thus, oxidation and rancidity processes of the walnut kernels are inhibited so as to prolong shelf lives of the hickory nut (walnut) kernels. Moreover, the traditional Chinese medicine ingredients, including the convolvulus purga, the pectinate rungia herbs and the like, are added, so that the walnut kernels have the healthcare effects of replenishing Qi, beautifying, clearing the liver and improving eyesight.

Description

technical field [0001] The invention relates to a health-care walnut series snack food, in particular to a multi-flavor beauty-beautifying 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 ...

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