Processing technology of butter honey nuts

A processing technology and nut technology, applied in the field of butter honey nut processing technology, can solve the problem of single taste of coated nuts, and achieve the effects of ensuring appearance consistency, convenience and mobilization, and delaying aging.

Inactive Publication Date: 2016-12-07
青岛果果爸爸食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the technical problem of the single taste of coated nuts existing in the prior art, the purpose of the present invention is to provide a butter honey nut processing technology

Method used

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  • Processing technology of butter honey nuts

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Experimental program
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Effect test

Embodiment 1

[0033] Nut products use flat almonds, and the processing technology of butter honey flat almonds includes the following steps:

[0034] (1) Prepare coating solution: prepare coating solution according to the mass percentage of nuts at 5%, and the coating solution is composed of 55% hot water with a water temperature of 60°C, 3% xanthan gum, 30% white granulated sugar and 12% honey, after mixing xanthan gum and auxiliary materials, add in a high-shear machine equipped with hot water and stir evenly, and set aside;

[0035] (2) Preparation of pre-powder and post-powder: take 8% white sugar and 4% maltodextrin according to the mass percentage of nuts, mix and stir evenly to prepare the front powder; take 1% salt and 1% white sugar according to the mass percentage of nuts Mix and stir evenly to obtain the back powder;

[0036] (3) Spray coating: The inner wall of the coating cylinder is equidistantly provided with truncated conical protrusions, which are arranged in an S-shape stag...

Embodiment 2

[0044] Almonds are selected as nut products, and the processing technology of butter honey almonds includes the following steps:

[0045] (1) Prepare coating liquid: prepare coating liquid according to the mass percentage of nuts at 5%, and the coating liquid is composed of: 60.5% hot water, 2.5% xanthan gum, 27% white granulated sugar, 10 % honey, after mixing xanthan gum and auxiliary materials, add in the high-shear machine that hot water is housed and stir evenly, stand-by;

[0046] (2) Preparation of pre-powder and post-powder: take 10% white sugar and 5% maltodextrin according to the mass percentage of nuts, mix and stir evenly to prepare the front powder; take 1.5% salt and 1.5% white sugar according to the mass percentage of nuts Mix and stir evenly to obtain the back powder;

[0047] (3) Spray coating: The inner wall of the coating cylinder is equidistantly provided with truncated conical protrusions, which are arranged in an S-shape staggered along the horizontal an...

Embodiment 3

[0055] Nut products use hazelnut kernels, butter honey hazelnut kernel processing technology, specifically including the following steps:

[0056] (1) Preparation of coating solution: prepare coating solution according to the mass percentage of nuts at 5%, and the coating solution is composed of: 65% hot water with a water temperature of 70°C, 2% xanthan gum, 25% white granulated sugar and 8% honey, after mixing xanthan gum and auxiliary materials, add in a high-shear machine equipped with hot water and stir evenly, and set aside;

[0057] (2) Preparation of pre-powder and post-powder: take 12% white sugar and 6% maltodextrin according to the mass percentage of nuts, mix and stir evenly to prepare the front powder; take 2% salt and 3% white sugar according to the mass percentage of nuts Mix and stir evenly to obtain the back powder;

[0058] (3) Spray coating: The inner wall of the coating cylinder is equidistantly provided with truncated conical protrusions, which are arrang...

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Abstract

The present invention discloses a processing technology of butter honey nuts. The processing technology specifically consists of the following steps: (1) wrapping liquid preparing; (2) pre-powder and post-powder preparing; (3) spraying and coating; (4) oil-frying and residue removing; (5) oil blowing; (6) cooling and beating; (7) butter spraying; and (8) nut finished product wrapping. The processing technology enriches the fragrant and sweet mouthfeel of the coated butter honey, effectively improves the uniformity of the powder wrapping, improves the texture tightness of the coating, and effectively prevents the falling of the coating, so that the product appearances, physicochemical indicators and other various performance indicators of the butter honey nuts are more stable. The processing technology effectively prevents the losses of the nuts, honey, butter and other nutrients, the low-temperature oil-frying reduces the destruction of the product nutrients, and the processing technology improves the nutritional values of the products, enables the coating to be translucent in appearances and uniform in color and luster, reduces the defective percentage to be 20-30%, improves the yields, and can well separate the adhesive materials. The oil blowing technology is conducive to the rapid drying of the surfaces of the butter honey nuts and prolongs the shelf life of the products.

Description

technical field [0001] The invention belongs to the technical field of preparation technology of wrapped clothing products, and in particular relates to the processing technology of butter, honey and nuts. Background technique [0002] In addition to glucose and fructose, the composition of honey also contains various vitamins, minerals and amino acids. It is a nutritious natural nourishing food and one of the most commonly used tonics. The effect of moistening the intestines and laxative is very good for the treatment of cough in the elderly and children. [0003] Butter is extremely nutritious and is the crown of dairy products. Because only five or sixty catties of yogurt can extract about two catties of butter, which shows its preciousness. For the convenience of eating, herdsmen often put butter in utensils or stomach pouches of cattle and sheep. Butter has the function of adding heat and prolonging life. In the cold winter season, when people and animals suffer fro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L21/25A23L33/10A23L29/00A23L5/10A23P20/12
CPCA23V2002/00A23V2200/318A23V2200/332A23V2200/302A23V2250/18A23V2250/5086A23V2250/60A23V2250/5114
Inventor 钱龙
Owner 青岛果果爸爸食品有限公司
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