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Processing method of macadamia ternifolia having taste of black tea

A macadamia nut and processing method technology, which is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, and functions of food ingredients, etc. Effect

Inactive Publication Date: 2017-10-24
ANHUI TRUELOVE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a black tea-flavored macadamia fruit processing method, which overcomes the deficiencies of the prior art and solves the problem that the existing macadamia nuts have a single taste, and uses the flavoring agent prepared by black tea and citric acid to prepare the taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The processing method of black tea-flavored macadamia nuts according to the present invention includes the following steps:

[0022] Step 1: Preparation of flavoring agent: Weigh each raw material component: black tea, citric acid, caramel pigment, vitamin C, fructose syrup, black tea flavor, purified water, and then extract the black tea at high temperature, cool it, and filter to obtain Black tea juice, finally add citric acid, concentrated milk flavor, caramel color, maltodextrin, vitamin C, fructose syrup, black tea flavor, and purified water into the black tea juice, heat to 70℃, stir evenly to obtain black tea The flavoring agent is ready for use; the black tea flavoring agent is made of the following raw materials in parts by weight: 350 to 450 parts of black tea, 2 to 4 parts of citric acid, 0.5 to 1 part of concentrated milk flavor, 0.06 to 0.08 parts of caramel coloring, malt 6-10 parts of dextrin, 0.7-1 part of vitamin C, 40-50 parts of fructose syrup, 0.3-0.4 p...

Embodiment 2

[0030] The processing method of black tea-flavored macadamia nuts according to the present invention includes the following steps:

[0031] Step 1: Preparation of flavoring agent: Weigh each raw material component: black tea, citric acid, caramel pigment, vitamin C, fructose syrup, black tea flavor, purified water, and then extract the black tea at high temperature, cool it, and filter to obtain Black tea juice, finally add citric acid, concentrated milk flavor, caramel color, maltodextrin, vitamin C, fructose syrup, black tea flavor, and purified water into the black tea juice, heat to 70℃, stir evenly to obtain black tea The flavoring agent is reserved; the black tea flavoring agent is made of the following raw materials by weight: 450 parts of black tea, 4 parts of citric acid, 1 part of concentrated milk flavor, 0.08 parts of caramel coloring, 10 parts of maltodextrin, 1 part of vitamin C , 50 parts of fructose syrup, 0.4 parts of black tea flavor, 900 parts of purified water...

Embodiment 3

[0039] The processing method of black tea-flavored macadamia nuts according to the present invention includes the following steps:

[0040] Step 1: Preparation of flavoring agent: Weigh each raw material component: black tea, citric acid, caramel pigment, vitamin C, fructose syrup, black tea flavor, purified water, and then extract the black tea at high temperature, cool it, and filter to obtain Black tea juice, finally add citric acid, concentrated milk flavor, caramel color, maltodextrin, vitamin C, fructose syrup, black tea flavor, and purified water into the black tea juice, heat to 70℃, stir evenly to obtain black tea The flavoring agent is reserved; the black tea flavoring agent is made of the following parts by weight of raw materials: 350 parts of black tea, 2 parts of citric acid, 0.5 parts of concentrated milk flavor, 0.06 parts of caramel coloring, 6 parts of maltodextrin, vitamin C0. 7 parts, 40 parts of fructose syrup, 0.3 parts of black tea flavor, 800 parts of puri...

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PUM

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Abstract

The invention relates to the technical field of processing of nut foods, in particular to a processing method of macadamia ternifolia having taste of black tea. The processing method comprises the following steps of preparing a tasteful agent, treating macadamia ternifolia, performing treatment to enable the treated macadamia ternifolia to be tasteful, performing surface cleaning, performing high-temperature baking and ageing, and performing cooling. According to the processing method disclosed by the invention, the defects existing in the prior art are overcome, and the problem that conventional macadamia ternifolia is single in mouth feel is solved; the tasteful agent prepared from the black tea and citric acid is used for blending taste, so that the mouth feel of the conventional macadamia ternifolia is enriched; and besides, various nutrient elements contained in the black tea, such as carotenoid, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine and aspartic acid, are merged into the macadamia ternifolia in a soaking manner, so that the nutrient value of the macadamia ternifolia is effectively increased.

Description

Technical field [0001] The invention relates to the technical field of nut food processing, in particular to a processing method of black tea flavored macadamia nuts. Background technique [0002] Macadamia (Latin scientific name: Macadamia ternifolia F. Muell.) Alias: Queensland chestnut, macadamia walnut, macadamia, queensland fruit, is a tree nut native to Australia. Macadamia is an evergreen tree, dicotyledonous plant. The crown is tall, with 3 to 4 whorls of leaves, lanceolate, leathery, smooth, with spiny serrations on the edges. The racemes are axillary, the flowers are beige, the fruit is round, the fruit is leathery, the endocarp is hard, and the seeds are beige to light brown. It is suitable for growing in mild, humid, and low wind areas; the outer macadamia nut also has high nutritional value and medicinal value. [0003] Most of the existing macadamia nuts are original, and some of them are creamy, and the taste is relatively simple. Summary of the invention [0004]...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L27/00A23L27/10A23L33/105
CPCA23L25/25A23L27/00A23L27/10A23L27/88A23L33/105A23V2002/00A23V2200/16A23V2200/14A23V2200/30A23V2250/032A23V2250/214
Inventor 代鹏孙国升袁霞刘武
Owner ANHUI TRUELOVE FOODS
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