Cranberry-almond kernels and processing method thereof

A processing method and almond kernel technology are applied in the field of cranberry almond kernels and their processing, can solve the problems such as the stickiness of syrup and are difficult to separate, and achieve the effects of good effect, reasonable processing method and simple operation.

Inactive Publication Date: 2017-08-08
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Stirring and baking are used during processing to bond and produce aroma. The addition of egg white can not only provide a full and glossy appearance, but also serve as a binder to solve the problem that the two are sticky with syrup and are not easy to separate. Adding any additives can not only meet consumers' requirements for taste and appearance, but also satisfy consumers' needs for nutrition, and cater to the healthy diet concept of contemporary consumers, which has important practical significance and application value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Use the selection machine and color sorter to remove various impurities, broken grains and moldy grains for the almonds to be processed, select 60 kg of plump almonds that meet the requirements, and prepare 30 kg of cranberry grains; weigh 2.6 kg of egg whites kg, 10kg of white sugar, 0.6kg of butter, and 0.3kg of salt, mix and stir evenly; add the above-mentioned spare mixture into the stirring pot with almonds and cranberries, set the stirring time for 5 minutes after turning on the machine, and adjust the stirring gear to high speed; Transfer the stirred and sent materials to the mesh belt oven, set the baking time to 8 minutes, and the baking temperature to 160°C; cool the baked materials through the cooling line before bagging and selling.

Embodiment 2

[0026] Use the selection machine and color sorter to remove various impurities, broken grains and moldy grains for the almonds to be processed, select 66 kg of plump almonds that meet the requirements, and prepare 33 kg of cranberry grains; weigh 2.8 kg of egg whites kg, 11kg of white sugar, 0.7kg of butter, and 0.4kg of salt, mix and stir evenly; add the above-mentioned spare mixture into the stirring pot with almonds and cranberries, set the stirring time for 5 minutes after turning on the machine, and adjust the stirring gear to high speed; Transfer the stirred and sent materials to a mesh belt oven, set the baking time to 8 minutes, and bake at a temperature of 160°C before baking; the baked materials are cooled by the cooling line before being bagged and sold.

Embodiment 3

[0028] Use a selection machine and a color sorter to remove various impurities, broken grains and moldy grains from the almonds to be processed, select 77kg of plump almonds that meet the requirements, and prepare 38.5kg of cranberry grains; weigh the egg white 3.0kg, white sugar 13kg, butter 0.8kg, salt 0.5kg, mix and stir evenly; add the above spare mixture into the mixing pot with almonds and cranberries, turn on the machine and set the stirring time to 5, and adjust the stirring gear to high speed. ; Transfer the stirred and sent materials to the mesh belt oven, set the baking time to 8 minutes, and the baking temperature to 160°C; cool the baked materials through the cooling line before bagging and selling.

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PUM

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Abstract

The invention provides a processing method of cranberry-almond kernels. By adopting a technology of stirring and whipping, baking, bonding and aroma producing, the crispy mouthfeel and rich aroma of almond kernels and the sour-sweet taste of cranberries as well as the nutritional functions thereof are combined, and no additive is added, thereby meeting the requirements of consumers on taste and appearance and the needs for nutrients and conforming to the healthy diet idea of modern consumers. According to the processing method provided by the invention, by adding and whipping egg white, an appearance with good fullness and glossiness can be obtained, and nutrition is provided; meanwhile, since the egg white serves as a binder, the problem that the cranberries and the almond kernels bound with syrup cannot be separated easily is solved. The processing method provided by the invention is reasonable and practical; the operation is simple, and the effect is good; wide promotion is facilitated.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a cranberry almond kernel and a processing method thereof. [0002] technical background [0003] Almond is one of the four major dried fruits, containing 55-61% of vegetable oil, which is rich in unsaturated fatty acids, accounting for an average of 92.3% of the total fatty acids. Among the unsaturated fatty acids, the content of monounsaturated fatty acid-oleic acid is the highest (75.5%. 40%), followed by linoleic acid (15.6%), palmitoleic acid (5.97%), the content of linoleic acid and linolenic acid is appropriate, which can not only meet the needs of human health care, but also has good storage resistance characteristic. It also contains 28% protein, starch, sugar, a small amount of vitamins A, B1, B2 and digestive enzymes, almond enzymes, almond ingredients, calcium, magnesium, sodium, potassium, and 18 trace elements such as iron and cobalt. Chew more than ten cap...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L19/00A23L5/10
Inventor 陈先保郭书爱
Owner CHACHA FOOD CO LTD
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