Caramel peach kernel and preparation method thereof

Abstract

The invention discloses a caramel peach kernel. The caramel peach kernel is prepared from 1 part by weight of baked peach kernels, 0.5 parts by weight of golden slab sugar and 0.1 parts by weight of maltose syrup. Through astringency removal, drainage, baking and stirring processes, the caramel peach kernel is prepared. The caramel peach kernel solves the problem of contradiction of a bitter taste and rancidity of peach kernels, and fragrance, brittleness and moldability of peach kernels and a flavor adhesion degree. The caramel peach kernel has no astringency and rancidity, has excellent brittleness, ntegrity and flavor adhesion degree, and has a quality guarantee period of 18 months.

Description

technical field [0001] The invention relates to the field of walnut kernel processing, in particular to a caramelized walnut kernel and a preparation method thereof. Background technique [0002] Walnut is a world-famous woody oil, which is rich in nutrition and high economic value, so it is called one of the "four major" dried fruits in the world. At the same time, the calorific value of walnut is 8000-8500 cal / kg, the fat content is about 63%, the protein content is about 15.4%, the carbohydrate content is about 10%, the crude fiber content is about 5.8%, the ash content is about 1.5%, and there are many kinds of Trace elements needed by the human body, so it has high nutritional value. In addition, walnuts also have the functions of smoothing Qi and nourishing blood, relieving cough and reducing phlegm, nourishing lungs and kidneys, and nourishing skin. But at present mainly eat walnut kernel (also known as peach kernel) directly, not only has the bitter taste caused by...

AI Technical Summary

Problems solved by technology

But at present, walnut kernels (also known as peach kernels) are mainly eaten directly, which not only has the bitter taste caused by the walnut coating, but also has no better release of its aroma substances, so its taste is not very good

At the same time, walnut kernels are very easy to oxidize and produce a hala taste, mainly because the oil secreted by walnut kernels is easy to oxidize, so walnut kernels are not resistant to storage

[0003] The patent with the publication number CN102771838A discloses a sweet-scented roasted walnut and its preparation method. The sweet-scented roasted walnut is mainly refined through peeling, roasting, seasoning and other processes, and is used to solve the bitterness caused by the walnut coat of the walnut. However, the preparation process of the sweet-flavored roasted walnuts is very complicated. The use of lye to peel the walnuts not only destroys the color of the walnut kernels, but also rinsing with citric acid also seriously destroys the original fragrance of the walnuts. On the basis of the roasted walnut flavor, other flavor-increasing auxiliary materials are also blended, such as various flavor-enhancing essences, garlic powder, yeast powder, etc., although the taste of walnut kernels is improved and enriched to a certain extent, but in the end it is still If the walnut kernel is not resistant to storage, if it is stored for a period of time, the formability of the walnut kernel will be poor, that is, the integrity of the walnut kernel will be poor, and it will be easily broken; there will also be excessive oil secretion and easy oxidation, resulting in a hala smell, etc. question

Simultaneously also due to the addition of various essences, not only covered up the original fragrance of walnut, but also due to the existence of various chemical raw materials and fragrance substances, while reducing the safety and quality of the product, the shelf life of the product was short, the taste changed, and the quality of the product became worse. Needless to say, the poor combination of these spices and walnut kernels causes the spices to fall off easily.