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Aroma liquid formula for pistachios

The technology of fragrance liquid and pistachio is applied in the field of fragrance liquid formulation for pistachios, which can solve the problem of heavy taste of fragrance liquid, and achieve the effect of wide application range and protection of taste and nutrition.

Inactive Publication Date: 2017-12-08
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 kind of fragrance liquid formula for pistachio, which overcomes the deficiencies in the prior art and solves the problem that the existing pistachio processing flavor liquid has a heavier taste

Method used

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Embodiment Construction

[0010] Below in conjunction with embodiment the present invention will be further described, but the present invention is not limited to these examples, under the premise of departing from the gist of the present invention, any improvement made falls within the protection scope of the present invention.

[0011] A fragrance liquid formula for pistachios according to the present invention, the flavor liquid formula contains: 0.6% of licorice, 0.1% of nutmeg, 0.05% of Amomum 0.1%, 0.1% of longan longan, 0.1% of cinnamon seed, 0.1% of white Tibetan %, star anise 0.2%, cumin 0.2%, salt 5%, monosodium glutamate 0.05% and water 93.5%.

[0012] Further, the preparation method of the fragrance liquid is as follows: put the weighed spices into water and soak for 1 hour, and then filter to obtain the fragrance liquid.

[0013] Wherein adopt flavor liquid formula of the present invention to prepare pistachio processing process and comprise the following steps:

[0014] Step 1, material ...

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Abstract

The invention relates to the technical field of nut food processing, and particularly discloses an aroma liquid formula for pistachios. The aroma liquid formula comprises 0.6% of licorice root, 0.1% of seeds of common nutmeg, 0.05% of villous amomum fruits, 0.1% of immature fruits of long pepper, 0.1% of immature fruits of cassia bark tree, 0.1% of baicang, 0.2% of star anise, 0.2% of common fennel fruits, 5% of salt, 0.05% of monosodium glutamate, and 93.5% of water. The invention overcomes the disadvantages of the prior art, and solves a problem that present aroma liquids used for pistachio processing have a strong flavor. The aroma liquid is prepared by mixing the licorice root, the seeds of common nutmeg, the villous amomum fruits, the immature fruits of long pepper, the immature fruits of cassia bark tree, the baicang, the star anise, the common fennel fruits, the monosodium glutamate, and the water, and conducting digestion on the mixture. A main effect of the aroma liquid is aroma strengthening. The formula furthest protects the taste and nutrients of the pistachios, and has a wide application range.

Description

technical field [0001] The invention relates to the technical field of nut food processing, in particular to a pistachio fragrance liquid formula. Background technique [0002] Pistachio, also known as Bisida, Green Pistachio, etc. Pistachio is a kind of dried fruit, commonly known as pistachio, also known as "nameless fruit", similar to ginkgo fruit, which is different from ginkgo fruit with cracks and seams. Pistachios are rich in vitamins, minerals and antioxidant elements. They are low in fat, low in calories and high in fiber, making them a wise choice for health. It is mainly produced in Syria, Iraq, Iran, the southwestern part of the former Soviet Union and southern Europe. It is also cultivated in Xinjiang, China. Pistachios are suitable for normal growth in this area, and have good economic benefits. At the same time, they can be used as an excellent soil and water conservation tree species. [0003] The original pistachio shell is light yellow, with purple fruit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L27/00
CPCA23L25/25A23L27/00
Inventor 代鹏孙国升袁霞刘武
Owner ANHUI TRUELOVE FOODS