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Frosted walnut kernels and preparation method thereof

A technology of walnut kernels and white sugar, applied in the field of snack food, can solve the problems of sweet and greasy product taste, extensive production method, difficult industrial production, etc., and achieve the effects of reducing sweetness, promoting appetite and less pollution.

Inactive Publication Date: 2018-01-12
杭州姚生记食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the practice of hanging frost walnut kernels is mainly based on the production process of hanging frost peanuts. The production method is extensive and greatly influenced by experience. It is difficult to industrialize production, and the product tastes sweet and greasy, and it is difficult to effectively solve the problem of oil rancidity and easy to get angry. The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0038] The above-mentioned method for preparing frosted walnut kernels comprises the following steps:

[0039] (1) Mix honeysuckle, chrysanthemum, and mint leaves, extract with water, concentrate, and mix the medicinal juice obtained by filtering with pear juice to make a mixed solution, wherein the concentrated concentration of the extract is 40-50%;

[0040] (2) After soaking the walnut kernels in an aqueous hydrogen peroxide solution, rinse off the seed coats of the walnut kernels with a high-pressure water gun and drain to obtain peeled walnut kernels;

[0041] (3) Accurately weigh the sugar, milk powder, and citric acid and mix them evenly, put them into the pot, add the same amount of the mixed liquid prepared in step (1) and stir, turn on a low heat to dissolve the material liquid, and then put the mixed liquid in step (2) The obtained uncoated walnut kernels are poured and stirred, so that the material liquid is evenly distributed on the surface of the walnut kernels a...

Embodiment 1

[0054] A frosting walnut kernel is made of the following raw materials in parts by weight: walnut kernel 105, white sugar 11, pear juice 14, frosting liquid 7, white sugar powder 5, trehalose powder 4, milk powder 2.5, honeysuckle 1.2, chrysanthemum 1.0 , mint leaves 0.7, menthol powder 0.8, citric acid 0.4.

[0055] The frosting liquid is made of the following raw materials in parts by weight: white sugar 65, maltodextrin 9, water 35, wheat prolamin 0.4, mint flavor 0.15; its processing method is: weigh white sugar, maltodextrin, wheat Dry mix prolamin, add water evenly, heat and stir over low heat to dissolve, add appropriate amount of mint essence after cooling, and make frosting liquid.

[0056] In addition, the preparation method of the above-mentioned hanging frost walnut kernel comprises the following steps:

[0057] (1) mix honeysuckle, chrysanthemum, and mint leaves with 4 times the amount of water to extract and concentrate, filter to obtain the medicinal juice and ...

Embodiment 2

[0067] A frosting walnut kernel is made from the following raw materials in parts by weight: 100 walnut kernels, 10 white sugar, 12 pear juice, 6 frosting liquid, 6 white sugar powder, 3 trehalose powder, 2 milk powder, 1.0 honeysuckle flower, and 0.8 chrysanthemum flower , mint leaves 0.8, menthol powder 0.6, citric acid 0.3.

[0068] The frosting liquid described therein is made from the following raw materials in parts by weight: white sugar 60, maltodextrin 10, water 45, wheat prolamin 0.3, peppermint essence 0.2; its processing method is: take white sugar, maltodextrin, Dry mix the wheat prolamin and add water evenly, heat and stir with low heat to dissolve, add appropriate amount of mint essence after cooling to make a frosting liquid.

[0069] In addition, the preparation method of the above-mentioned hanging frost walnut kernel comprises the following steps:

[0070] (1) mix honeysuckle, chrysanthemum, and mint leaves with 4 times the amount of water to extract and co...

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Abstract

The invention discloses frosted walnut kernels and a preparation method thereof. Making raw materials of the frosted walnut kernels comprise the following components of walnut kernels, plant raw materials having functions of clearing heat and removing toxicity, snow pear juice, white sugar, milk powder, citric acid, frosting fluid and frost powder, wherein the frost powder comprises white sugar powder and menthol powder. According to the frosted walnut kernels disclosed by the invention, the ingredients having the efficacy of clearing heat, removing toxicity, reducing pathogenic fire and diminishing inflammation, such as the snow pear juice, honeysuckle flowers, chrysanthemum flowers, mint leaves and menthol, are added, so that the ORAC (oxygen radical absorbance capacity) of products is improved, the frosted walnut kernels not only can have a certain function of reducing internal heat but also can provide refreshing mouth feel, and the intrinsic greasy feel of walnut nuts can be reduced.

Description

technical field [0001] The invention relates to the field of snack foods, in particular to frosted walnut kernels and a preparation method thereof. Background technique [0002] Walnuts, also known as walnuts, are rich in protein, fat, minerals and vitamins. "Pharmacopoeia" believes that walnuts are sweet and warm. Return kidney, lung, large intestine channel. It has the functions of invigorating the kidney, warming the lung and moistening the intestines. It is used for deficiency of kidney yang, soreness of the waist and knees, impotence and nocturnal emission, deficiency-cold asthma and cough, intestinal dryness and constipation, and is a traditional health food widely loved by consumers. However, the fat content of walnut kernels is as high as 60%-70%. During processing and storage, affected by oxygen, temperature, light, moisture, and metal ions, fat oxidation and rancidity are extremely prone to occur, which reduces the quality of the product and produces hala and bi...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/44A23G3/48A23G3/54A23L5/00
Inventor 高军龙赵文革陈岳祥
Owner 杭州姚生记食品有限公司
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