Preparation method of fermented walnut

A technology of walnuts and walnut kernels is applied in the field of preparation of fermented walnuts, which can solve the problems of obesity, indigestion, physical health hazards, etc., and achieve the effects of promoting digestion, enhancing health care functions, and avoiding moisture resurgence.

Inactive Publication Date: 2017-11-24
FUYANG SIJIWANG FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Walnut, also known as walnut and Qiang peach, is rich in fat, protein, vitamins and mineral elements. It is one of the four famous dry fruits in the world. It is known as "longevity fruit" and "longevity fruit". It can strengthen brain and intelligence, resist oxidation, prevent and treat neurasthenia, anti-inflammatory and sterilize, moisten intestines and laxative, moisturize and beautify skin, and delay aging; The content will be higher, and only a small amount can be eaten each time. Eating too much will cause indigestion, lead to obesity, and cause greater harm to health

Method used

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  • Preparation method of fermented walnut

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Effect test

Embodiment 1

[0019] A preparation method of fermented walnuts, comprising the following steps:

[0020] (1) Soaking: Shell the walnuts, boil the walnut kernels in hot water for 15 minutes, a small amount of fat in the walnut kernels can be extracted, and at the same time, ripen the walnut kernels to increase the aroma of the walnuts, take them out, drain the water, and soak the walnuts;

[0021] (2) Enzymolysis: Put soaked walnuts in a selenium yeast solution with a mass concentration of 0.03%, add lipase to a mass concentration of 0.02%, and enzymolyze at 35°C for 140 minutes to increase the content of organic selenium in walnuts and reduce The fat in walnuts can enhance the health function of walnuts, prevent walnuts from oxidation, prolong the shelf life, and obtain enzymatically hydrolyzed walnuts;

[0022] (3) Fermentation: add sucrose solution 6 times the weight of walnut kernels to the enzymatic walnuts, the mass concentration is 2%, heat and boil until the volume is 1 / 3 of the orig...

Embodiment 2

[0028] A preparation method of fermented walnuts, comprising the following steps:

[0029] (1) Soaking: shell the walnuts, boil the walnut kernels in hot water for 18 minutes, a small amount of fat in the walnut kernels can be extracted, and at the same time, ripen the walnut kernels to increase the aroma of the walnuts, take them out, drain the water, and soak the walnuts;

[0030] (2) Enzymolysis: Put soaked walnuts in a selenium yeast solution with a mass concentration of 0.04%, add lipase to a mass concentration of 0.03%, and enzymolyze at 36°C for 150 minutes to increase the content of organic selenium in walnuts and reduce The fat in walnuts can enhance the health function of walnuts, prevent walnuts from oxidation, prolong the shelf life, and obtain enzymatically hydrolyzed walnuts;

[0031] (3) Fermentation: add sucrose solution 6.5 times the weight of walnut kernels to the enzymolyzed walnuts, the mass concentration is 2.5%, heat and boil until the volume is 1 / 3 of th...

Embodiment 3

[0037] A preparation method of fermented walnuts, comprising the following steps:

[0038] (1) Soaking: shell the walnuts, boil the walnut kernels in hot water for 20 minutes, a small amount of fat in the walnut kernels can be extracted, and at the same time, ripen the walnut kernels to increase the aroma of the walnuts, take them out, drain the water, and soak the walnuts;

[0039] (2) Enzymolysis: soak walnuts in a selenium yeast solution with a mass concentration of 0.05%, add lipase to a mass concentration of 0.04%, and enzymolyze at 37°C for 160 minutes to increase the content of organic selenium in walnuts and reduce The fat in walnuts can enhance the health function of walnuts, prevent walnuts from oxidation, prolong the shelf life, and obtain enzymatically hydrolyzed walnuts;

[0040](3) Fermentation: add sucrose solution 7 times the weight of walnut kernels to the enzymatic walnuts, with a mass concentration of 3%, heat and boil until the volume is 1 / 3 of the original...

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Abstract

The invention mainly relates to the technical field of food processing, and discloses a preparation method of a fermented walnut. The preparation method of the fermented walnut comprises the steps of soaking, carrying out enzymolysis, fermenting, freezing, drying and packaging. The obtained fermented walnut is sweet and sour in taste, moderate in saltness and sweetness, and crisp in taste, has the selenium content being 19.17mug/100g and the fat content being 23.6 percent, does not contain any additive, and is safe and healthy; a walnut kernel is boiled in hot water, so that a little fat in the walnut kernel can be leached; meanwhile, the walnut kernel is cured, so that the fragrance of the walnut is increased; the walnut is soaked and then added into a selenium yeast solution so as to be subjected to lipase enzymolysis, so that the organic selenium content in the walnut is increased, the fat in the walnut is reduced, a health care function of the walnut is improved, the walnut is prevented from being oxidized, and the shelf life is prolonged.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a preparation method of fermented walnuts. Background technique [0002] Walnut, also known as walnut and Qiang peach, is rich in fat, protein, vitamins and mineral elements. It is one of the four famous dry fruits in the world. It is known as "longevity fruit" and "longevity fruit". It can strengthen brain and intelligence, resist oxidation, prevent and treat neurasthenia, anti-inflammatory and sterilize, moisten intestines and laxative, moisturize and beautify skin, and delay aging; The content will be higher, and you can only eat a small amount each time. Eating too much will cause indigestion, lead to obesity, and cause greater harm to your health. Contents of the invention [0003] In order to make up for the defects of the prior art, the purpose of the present invention is to provide a method for preparing fermented walnuts. [0004] A preparation method ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/10A23L29/00A23L29/30A23L27/40A23L19/10A23L3/3571A23L33/00
CPCA23L3/3571A23L5/10A23L5/13A23L19/115A23L25/40A23L27/40A23L29/065A23L29/30A23L33/00A23V2002/00A23V2400/123A23V2400/137A23V2400/113A23V2400/51A23V2200/10A23V2200/14A23V2200/15A23V2200/30A23V2250/628A23V2250/76A23V2300/20A23V2300/10
Inventor 席家友刘洪侠席伟伟
Owner FUYANG SIJIWANG FOOD
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