Banana vinegar intestine moistening film coated walnut kernels and preparation method thereof

A technology of walnut kernels and bananas, which is applied in the direction of food preservation, food ingredients as antioxidants, and food ingredients as antimicrobial preservation. High nutritional value and quality improvement effect

Inactive Publication Date: 2016-11-09
ANHUI TRUELOVE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, walnut kernels contain a large amount of unsaturated fatty acids, which are easily oxidized to cause changes in color, flavor and quality, and even produce unpleasant odors, which reduces the value of commodities
When processing a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] A banana vinegar coated walnut kernel moistens the intestines, which is made from the following raw materials in parts by weight:

[0022] Walnut kernel 170-180, tea leaves 2-3, Prunella vulgaris 2-2.4, highland barley powder 7-10, banana vinegar 25-26, bee milk 10-13, whey protein, xylose, glycerin and water.

[0023] A kind of preparation method of banana vinegar moistening intestines coating walnut kernel according to claim 1, it is characterized in that comprising the following steps:

[0024] (1) Extract Prunella vulgaris with 7-9 times of water, filter to obtain the extract, add 12-15 times of boiling water to the highland barley powder, then add banana vinegar, add 2-3 times of water, continue to stir and heat Cook, stir evenly after boiling, and cool to room temperature;

[0025] (2) Add 9-11 times cold boiled water to the bee milk, stir and cook, cook at 85-90°C, mix with the material obtained in step 1, and stir evenly to make a nutrient solution;

[0026] (...

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PUM

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Abstract

The present invention discloses banana vinegar intestine moistening film coated walnut kernels. The film coated walnut kernels are prepared from the following raw materials in parts by weight: 170-180 parts of walnut kernels, 2-3 parts of tea leaves, 2-2.4 parts of spica prunellae, 7-10 parts of highland barley flour, 25-26 parts of banana vinegar, 10-13 parts of royal jelly, an appropriate amount of whey proteins, an appropriate amount of xylose, an appropriate amount of glycerin and an appropriate amount of water. In the processing processes of the walnut kernels, the various accessory materials of the highland barley powder, banana vinegar, royal jelly, etc. are added to increase the whole nutrients of the walnut kernels, so that the walnut kernels are high in nutritional values and have efficacies of moistening dryness and smoothing intestines after consumption. Besides, in the processing and manufacturing process, the oxidation resistance of the tea leaves and the coating films are used to improve the overall quality.

Description

technical field [0001] The invention relates to the technical field of nut food and preparation technology, and mainly relates to a banana vinegar-moistening intestine-coated walnut kernel and a preparation method thereof. Background technique [0002] Walnut kernels are rich in nutrition, contain a lot of phospholipids, protein and VE, and the oil content is higher than 60%. Unsaturated fatty acids (oleic acid, linoleic acid and linolenic acid) in walnut oil generally account for more than 90% of the total, especially flax The acid content is significantly higher than other plants. Therefore, walnut kernels have been considered as a high-quality brain food since ancient times. Many ingredients can improve the metabolic balance of the brain, improve the biofilm function of nerve cells, reduce blood viscosity, have the effects of scavenging free radicals, anti-aging, and inhibit Lipid peroxidation in the body. In traditional Chinese medicine, walnut kernels have the effects...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L7/10A23L21/20A23L33/10A23L33/105A23L3/3454A23L5/41A23P20/17
CPCA23L3/3454A23V2002/00A23V2200/02A23V2200/048A23V2200/10A23V2200/209A23V2200/32A23V2250/21A23V2250/54252A23V2250/6406A23V2250/638A23V2300/10A23V2300/20
Inventor 代鹏袁霞张鑫刘武
Owner ANHUI TRUELOVE FOODS
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