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Processing method of cream flavor macadamia nuts

A processing method and technology for macadamia nuts, applied in the field of food processing, can solve problems such as affecting the extraction of kernels from the shell, storage, drying process, etc., and achieve the effects of improving the rate of kernels, the rate of whole kernels, and the efficiency.

Inactive Publication Date: 2017-09-22
安徽亮中亮食品有限公司
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

Cracks not only affect the later extraction of shells and kernels and storage, but also affect the drying process to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of processing method of creamy macadamia nut is characterized in that it is made up of following steps:

[0015] 1) Grading the macadamia nuts according to the horizontal width, at 55°C, adjusting the relative humidity to 40%, drying until the moisture content of the nuts reaches 2%, and cooling for later use;

[0016] 2) Arrange the macadamia nuts obtained in step 1 horizontally, adjust the shell breaking rate to 30mm / min to break the shells, after breaking the shells, transfer the mixture of the shells and nuts to the vibrating mixer, and separate the shells from the nuts;

[0017] 3) Rinse the nuts obtained in step 2 with running water, add 85% fresh cream, 12% honey, 5% caramel, 0.02% lemon juice, and heat in a boiling water bath for 30 minutes to fully taste;

[0018] 4) Take out the nuts obtained in step 3, arrange them evenly on a plate, bake them at 125°C for 3 minutes, take them out, evenly coat them with sugar, spread them out, cool until the surface is...

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PUM

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Abstract

The invention relates to a processing method of cream flavor macadamia nuts. The method is characterized in that the method comprises the steps that the nuts pass through a certain guiding device before shell breaking, so that the loading direction is the horizontal direction, the loading rate and the moisture content of the nuts are controlled, and the kernel rate and the kernel integrity degree are improved. According to the processing method, through the difference between the nut densities and the difference between friction coefficients of shells and kernel, and by the adoption of a vibration method, the efficiency of kernel husk separation is obviously improved.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a method for processing creamy macadamia nuts. Background technique [0002] Macadamia nuts are macadamia nuts. The exocarp and mesocarp form fibrous pods, about 2-3mm thick. When ripe, the pods become darker and crack. The endocarp and seed coat harden into a brown shell, about 2-5mm thick, very hard and porous, with relatively low density and relatively high strength. Macadamia nuts are oblate, generally milky white, with a dry weight of 2-3g, and are tightly attached to the inside of the paper shell. High oil content, rich nutrition, can be eaten raw, baked, with natural buttery aroma, excellent flavor, macadamia nuts have a high fat content, about 70.8% or more, much larger than walnuts, peanut kernels, cashews, etc.; The protein content is also very high, about 9%; the carbohydrate content is about 10%; in addition, it also contains a variety of nutrients, such as calci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N5/08
CPCA23N5/08
Inventor 吴巍吴然亮
Owner 安徽亮中亮食品有限公司
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