Bergamot-flavored honey chestnut kernels and making method thereof
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A production method and technology of bergamot, applied in the field of bergamot honey chestnut kernel and its production, can solve the problems of single flavor and nutrition, greasy taste, etc., and achieve high nutritional value and economic value, rich fruity aroma and unique flavor Effect
Inactive Publication Date: 2016-12-07
安庆天然蜂坊蜂业有限公司
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Problems solved by technology
[0004] At present, most of the chestnut kernels on the market are roughly processed. They are usually fried with sugar or directly cooked before eating. They taste greasy, and the flavor and nutrition are relatively simple.
Method used
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Effect test
Embodiment 1
[0021] A bergamot honey chestnut kernel is made from the following raw materials in parts by weight:
[0022] 50 parts of bergamot, 60 parts of chestnut, 4 parts of pea, 3 parts of bitter gourd, 3 parts of prickly ash, appropriate amount of water, 2 parts of burdock, 1 part of stevia, 1 part of saffron, 2 parts of acacia vine leaves, rosemary 1 part, 25 parts of honey, 5 parts of camellia oil, 2 parts of sesame powder;
[0023] The preparation method of described bergamot honey chestnut kernel, comprises the following steps:
[0024] (1) Select fresh chestnuts, boil them in water at 90-100°C for 5 minutes, remove the shell and chestnut coat after cooling, protect the color, and dry to obtain spare chestnut kernels;
[0025] (2) Remove impurities, clean and beat the bergamot, bitter gourd and prickly ash, and mix to obtain mixed fruit and vegetable juice;
[0026] (3) Heat and boil the peas until they are cooked and rotten, and grind them into a slurry to obtain miscellaneous...
Embodiment 2
[0032] A bergamot honey chestnut kernel is made from the following raw materials in parts by weight:
[0033] 80 parts of bergamot, 100 parts of chestnut, 10 parts of pea, 8 parts of bitter gourd, 8 parts of spinach, appropriate amount of water, 4 parts of burdock, 2 parts of stevia, 2 parts of Polygonum japonica, 3 parts of acacia vine leaves, rosemary 3 parts, 30 parts honey, 10 parts camellia oil, 5 parts sesame powder;
[0034] The preparation method of described bergamot honey chestnut kernel, comprises the following steps:
[0035] (1) Select fresh chestnuts, boil them in water at 90-100°C for 8 minutes, remove the shell and chestnut coat after cooling, protect the color, and dry them to obtain spare chestnut kernels;
[0036] (2) Remove impurities, clean and beat the bergamot, bitter gourd and prickly ash, and mix to obtain mixed fruit and vegetable juice;
[0037] (3) Heat and boil the peas until they are cooked and rotten, and grind them into a slurry to obtain misc...
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Abstract
The invention discloses bergamot-flavored honey chestnut kernels. The bergamot-flavored honey chestnut kernels are made from bergamot, chestnuts, pea, bitter gourds, cephalanoplos seyetum, an a appropriate amount of water, burdock, stevia rebaudiana, flaccid knotweed herb, leaves of abrus precatorius L., rosemary, honey, camellia oil and sesame seed powder. A making method of the bergamot-flavored honey chestnut kernels comprises the following steps that 1, standby chestnut kernels are made; 2, mixed fruit and vegetable juice is made; 3, coarse cereal pulp is made; 4, a nutrition solution is prepared; 5, a soaking solution is prepared; 6, the standby chestnut kernels are put into the soaking solution to be soaked and fished out to be dried after being tasty, and then the finished product is obtained. According to the bergamot-flavored honey chestnut kernels, nutritional ingredients of fruits, vegetables and coarse cereals such as the bergamot and the cephalanoplos seyetum are introduced into the honey chestnut kernels, health-care beneficial ingredients of the sesame seeds and the burdock are added, and therefore the bergamot-flavored honey chestnut kernels are unique in flavor, crispy and delicious in taste and strong in fruit aroma and have the health-care effects of nourishing the stomach and strengthening the spleen, invigorating the kidney and reinforcing the tendons, activating blood circulation and strengthening the body and the like while the nutritional substances needed by a human body are supplemented.
Description
technical field [0001] The invention belongs to the field of health food, and in particular relates to a bergamot honey chestnut kernel and a preparation method thereof. Background technique [0002] Honey is a nutrient-rich natural nourishing food. It has the functions of nourishing the lungs, laxatives, tonifying the middle and detoxifying. Wide application value and food value. Honey is sweet in taste, enters the spleen and stomach meridian, can nourish the middle and nourish qi, moisten the intestines and laxative. Honey also has a certain curative effect on certain chronic diseases. Taking honey regularly has a good auxiliary medical effect on heart disease, high blood pressure, lung disease, eye disease, liver disease, dysentery, constipation, anemia, nervous system diseases, gastric and duodenal ulcer diseases, etc. [0003] Chestnut, also known as chestnut, chestnut, and wind chestnut, is a plant of the genus Chestnut in the Fagaceae. Chestnuts are rich in nutrie...
Claims
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Application Information
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