Macadamia nuts having taste of maple sugar and honey, and making method of Macadamia nuts having taste of maple sugar and honey

A production method and nut technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of long storage time, poor taste, bad taste, etc., to reduce the cost of raw materials, have strong layers, and isolate oxygen. Effect

Inactive Publication Date: 2017-10-10
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing macadamia nuts are prone to produce bitter taste if stored for too long, resulting in bad taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A maple syrup-flavored macadamia nut, comprising the following raw materials in parts by weight:

[0023] 250 parts macadamia nuts, 15 parts mixed syrup, 8 parts honey and 8 parts Canadian maple syrup;

[0024] Among them, the mixed syrup includes 125 parts of water, 25 parts of Canadian maple syrup, 125 parts of white sugar, 40 parts of honey, 40 parts of malt syrup and 20 parts of edible salt.

[0025] The preparation method of the maple syrup-flavored macadamia nuts comprises the following steps:

[0026] (1) Screening: Screen out broken kernels and impurities in macadamia nut raw materials.

[0027] (2) Cleaning: Soak the macadamia nuts in clean water and stir to remove the inner skin of the macadamia nuts and dust impurities attached to the surface of the macadamia nuts (do not stir vigorously to produce broken kernels).

[0028] (3) Fixing: The washed macadamia nuts are fixed in a fixing machine, the temperature is controlled at 130°C, and the fixing time is 35 ...

Embodiment 2

[0040] A maple syrup-flavored macadamia nut, comprising the following raw materials in parts by weight:

[0041] 200 parts of macadamia nuts, 10 parts of mixed syrup, 5 parts of honey and 5 parts of Canadian maple syrup;

[0042] Wherein, the mixed syrup includes 100 parts of water, 20 parts of Canadian maple syrup, 100 parts of white sugar, 30 parts of honey, 30 parts of malt syrup and 10 parts of edible salt.

[0043] The preparation method of the maple syrup-flavored macadamia nuts comprises the following steps:

[0044] (1) Screening: Screen out broken kernels and impurities in macadamia nut raw materials.

[0045] (2) Cleaning: Soak the macadamia nuts in clean water and stir to remove the inner skin of the macadamia nuts and dust impurities attached to the surface of the macadamia nuts (do not stir vigorously to produce broken kernels).

[0046] (3) Fixing: The washed macadamia nuts are fixed in a fixing machine, the temperature is controlled at 140°C, and the fixing ti...

Embodiment 3

[0058] A maple syrup-flavored macadamia nut, comprising the following raw materials in parts by weight:

[0059] 300 parts of macadamia nuts, 20 parts of mixed syrup, 10 parts of honey and 10 parts of Canadian maple syrup;

[0060] Among them, the mixed syrup includes 150 parts of water, 30 parts of Canadian maple syrup, 140 parts of white sugar, 50 parts of honey, 50 parts of malt syrup and 30 parts of edible salt.

[0061] The preparation method of the maple syrup-flavored macadamia nuts comprises the following steps:

[0062] (1) Screening: Screen out broken kernels and impurities in macadamia nut raw materials.

[0063] (2) Cleaning: Soak the macadamia nuts in clean water and stir to remove the inner skin of the macadamia nuts and dust impurities attached to the surface of the macadamia nuts (do not stir vigorously to produce broken kernels).

[0064] (3) Fixing: The washed macadamia nuts are fixed in a fixing machine, the temperature is controlled at 120°C, and the fixi...

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PUM

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Abstract

The invention discloses Macadamia nuts having taste of maple sugar and honey, and a making method of the Macadamia nuts having taste of maple sugar and honey. The Macadamia nuts having taste of maple sugar and honey comprise the following raw materials in parts by weight: 200-300 parts of Macadamia nuts, 10-20 parts of mixed syrup, 5-10 parts of honey and 5-10 parts of maple tree syrup, wherein the mixed syrup comprises 100-150 parts of water, 20-30 parts of maple tree syrup, 100-140 parts of white granulated sugar, 30-50 parts of honey, 30-50 parts of malt syrup and 10-30 parts of edible salt. According to the Macadamia nuts having taste of maple sugar and honey disclosed by the invention, the outer surfaces of the Macadamia nuts are coated with sugar in a layering manner, so that the layering feeling of mouth feel is high; and through wrapping treatment, a layer of uniform protective layer can be formed on the surfaces of the Macadamia nuts, so that oxygen can be separated, and fat is prevented from rancidity to produce unpleasant rancid odor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a maple syrup-flavored macadamia nut and a preparation method thereof. Background technique [0002] Canadian maple syrup has high nutritional value, which is embodied in: ①Canadian maple syrup is rich in minerals and vitamins; ②Rich in nutrition and low in calories, maple syrup is rich in minerals and organic acids, and its calories are higher than sucrose, fructose, Corn sugar is low; ③Maple syrup contains much higher calcium, magnesium and organic acids than other sugars, which can supplement a weak body with unbalanced nutrition; ④Maple syrup contains dozens of minerals and vitamins, which is very It is a unique natural nutritious product, which is proudly called the "angel" of health by Canadians; ⑤ maple syrup contains organic acids, and its calories are lower than sucrose, fructose, corn sugar, etc. Magnesium and organic acid content are much higher th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/54
CPCA23G3/48A23G3/42A23G3/54
Inventor 章燎源魏本强袁士光束天锋
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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