Preparation method and equipment of walnut kernel powder baked in vacuum and at low temperature
A technology of walnut kernel powder and production method, which is applied in application, food processing, food science, etc., can solve the problems of insufficient attention to traditional food, single variety of traditional food, and insufficient processing methods, etc., and achieve simple and convenient operation, no paste and no raw Mouthfeel, ripe and consistent effect
Inactive Publication Date: 2018-01-09
乔丹芳
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[0002] People in our country generally attach great importance to the application of traditional food. Traditional food has a wide variety and rich nutrition, which meets the requirements of people's dietary diversity. In particular, most special foods have the effect on the treatment of chronic diseases, such as mung beans can detoxify, but my country does not pay enough attention to traditional food. In particular, the processing methods are not enough, the variety of traditional food is single, it is difficult to store and many other factors, coupled with the strong seasonality of special food, high processing cost, low profit and other reasons, the traditional food processing industry in my country is very backward, and its application is not yet available. not widely
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[0023] A low-vacuum low-temperature baked walnut kernel powder and a production method thereof, comprising the following steps: removing impurities from freshly harvested mung beans, drying them in the air, and baking them in a special baking oven. The baking is carried out at a low temperature, and the temperature should be Control it below 150 degrees Celsius, and ensure that the mung beans can be roasted, and then made into powder for later use.
[0024] The present invention is realized through the following technical scheme: its main components include: equipment support, vacuum tank, electrical control panel, vacuum pump facility, transmission system equipment, and cover.
[0025] The vacuum tank of the rotary stirring low-temperature baking equipment is supported by two equipment supports, and the vacuum tank can rotate; the equipment support is equipped with electrical control panels, vacuum pump facilities, supporting rollers, motors, gearboxes, and moving wheels.
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Abstract
The invention provides walnut kernel powder baked in vacuum and at low temperature and a preparation method thereof. The cooked walnut kernel powder prepared by the production process has medicinal and edible functions of walnut kernels, can keep the original fragrance of the walnut kernels, has low contents of crude fiber and moisture, is thoroughly sterilized, has long shelf life, and is a purely natural green health food free of any additive. The preparation method comprises the following steps: thoroughly cleaning the walnut kernels, performing soaking, dehydrating, baking and stacking, performing sterilization treatment on the cooked walnut kernels, grinding the cooked walnut kernels by a grinder to obtain cooked walnut kernel powder, and then, packaging the cooked walnut kernel powder in different bags according to requirements. The processed cooked walnut kernel powder keeps the nutritional ingredients and original flavor of the walnut kernels, meanwhile contains many new nutrients, contains fine granules, has better reconstitution properties, can be directly brewed with boiled water to obtain walnut kernel pulp to be drunk, and can be used as an auxiliary material of foodsand beverages.
Description
technical field [0001] The invention relates to a food preparation method, in particular to a preparation method and equipment for vacuum low-temperature baked walnut kernel powder. Background technique [0002] People in our country generally attach great importance to the application of traditional food. Traditional food has a wide variety and rich nutrition, which meets the requirements of people's dietary diversity. In particular, most special foods have the effect on the treatment of chronic diseases, such as mung beans can detoxify, but my country does not pay enough attention to traditional food. In particular, the processing methods are not enough, the variety of traditional food is single, it is difficult to store and many other factors, coupled with the strong seasonality of special food, high processing cost, low profit and other reasons, the traditional food processing industry in my country is very backward, and its application is not yet available. not widely. ...
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IPC IPC(8): A23L25/00A23N12/10
Inventor 乔丹芳
Owner 乔丹芳