Technological method of baking nuts

A process method and nut technology, applied in food science and other directions, can solve the problems of nut nutrition waste, single nut eating method, etc., and achieve the effect of retaining flavor, broad market application prospects, and preventing moisture.

Inactive Publication Date: 2018-01-09
青岛众创味来食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the nut snacks on the market are mainly dry products, which are mainly eaten after air-drying the nut kernels. Because the nut kernels are hard, the body cannot absorb too much nutrition when eating, resulting in a waste of nut nutrition; at the same time, nuts are eaten The method is single and cannot meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A technical method for roasting nuts, comprising the steps of:

[0026] (1) Nuts are pretreated;

[0027] (2) Roast the pretreated nuts within the set time, and detect the roasting temperature at the same time, so that the roasting temperature is within the set range;

[0028] (3) Rapidly cool the roasted nuts to room temperature.

[0029] In order to further optimize the above-mentioned technical scheme, the roasting process of nuts is a converter-type roasting process, and includes four variable temperature heating zones, wherein the temperature of the first variable temperature heating zone is set at 100°C, and the temperature of the second variable temperature heating zone is set at 100°C. Set at 104°C, the temperature of the third variable temperature heating zone is set at 108°C, and the temperature of the fourth variable temperature heating zone is set at 110°C.

[0030] In order to further optimize the above-mentioned technical scheme, the crawler belt speed o...

Embodiment 2

[0038] A technical method for roasting nuts, comprising the steps of:

[0039] (1) Nuts are pretreated;

[0040] (2) Roast the pretreated nuts within the set time, and detect the roasting temperature at the same time, so that the roasting temperature is within the set range;

[0041] (3) Rapidly cool the roasted nuts to room temperature.

[0042] In order to further optimize the above-mentioned technical scheme, the roasting process of nuts is a converter-type roasting process, and includes four variable temperature heating zones, wherein the temperature of the first variable temperature heating zone is set at 100°C, and the temperature of the second variable temperature heating zone is set at 100°C. Set as 105°C, the temperature of the third variable temperature heating zone is set at 107°C, and the temperature of the fourth variable temperature heating zone is set at 109°C.

[0043] In order to further optimize the above-mentioned technical scheme, the crawler belt speed o...

Embodiment 3

[0051] A technical method for roasting nuts, comprising the steps of:

[0052] (1) Nuts are pretreated;

[0053] (2) Roast the pretreated nuts within the set time, and detect the roasting temperature at the same time, so that the roasting temperature is within the set range;

[0054] (3) Rapidly cool the roasted nuts to room temperature.

[0055] In order to further optimize the above-mentioned technical scheme, the roasting process of nuts is a converter-type roasting process, and includes four temperature-variable heating zones, wherein the temperature of the first variable-temperature heating zone is set at 102°C, and the temperature of the second variable-temperature heating zone is set at Set at 104°C, the temperature of the third variable temperature heating zone is set at 106°C, and the temperature of the fourth variable temperature heating zone is set at 108°C.

[0056] In order to further optimize the above-mentioned technical scheme, the crawler belt speed of each ...

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PUM

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Abstract

The invention discloses a technological method of baking nuts. The technological method is characterized by comprising the following steps of pretreating nuts; baking the pretreated nuts within a setperiod, and besides, detecting baking temperature, so that the baking temperature is set within the set range; and rapidly cooling the baked nuts to room temperature. According to the technological method disclosed by the invention, firstly modified starch which can form films on the surfaces of the nuts is added, and moisture penetration is avoided by film forming of the modified starch so as toeffectively prevent the product going bad and guarantee the taste of the product not to deteriorate; secondly, low temperature-change baking in four temperature zones is adopted, so that baking uniformity can be improved and product quality can be guaranteed; and therefore, according to the baked nuts prepared by the technological method disclosed by the invention, an eating method of conventionalnuts is changed, and the baking method is adopted, so that the condition that the nutrient components of the products are not damaged is effectively guaranteed, the taste is unique, and different taste experience is brought to consumers.

Description

technical field [0001] The invention relates to the technical field of food, and more specifically relates to a process for roasting nuts. Background technique [0002] Nuts are a category of closed fruits that have a hard skin and contain 1 seed. Nuts are the essence of plants. They are generally nutritious, rich in protein, oil, minerals and vitamins. They have excellent effects on human growth and development, strengthening physical fitness and preventing diseases. [0003] At present, the nut snacks on the market are mainly dry products, which are mainly eaten after air-drying the nut kernels. Because the nut kernels are hard, the body cannot absorb too much nutrition when eating, resulting in a waste of nut nutrition; at the same time, nuts are eaten The method is single and cannot satisfy people's needs. [0004] Therefore, how to provide a new nut eating method is an urgent problem for those skilled in the art to solve. Contents of the invention [0005] In view ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00
Inventor 钱龙
Owner 青岛众创味来食品科技有限公司
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