Preparation method of pinenut kernel cake

A pine nut cake and pine nut technology, which is applied in the food field, can solve the problems of inconvenient eating, difficult molding, hard pine nut kernels, etc., and achieve the effect of simple preparation method, good formability, and crispy taste

Inactive Publication Date: 2018-06-01
王艳萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in the development of pine nuts, it is mainly developed into nuts for direct consumption. Its brittleness and fragrance are recognized by consumers. However, pine nuts are smaller, difficult to remove, and inconvenient to eat. A kind of pine nut kernel cake is developed. It can satisfy the majority of consumers, but the pine nuts are hard and contain a large amount of unsaturated fatty acids, so it is difficult to form. Adding a large amount of binder, although it can be formed well, but because the pine nuts themselves are relatively hard, the whole pine nut cake It is very hard and inconvenient to eat, so it is very meaningful to develop a crispy and well-formed pine nut cake

Method used

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  • Preparation method of pinenut kernel cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of pine nut kernel cake, its preparation method is as follows:

[0029] 1. Take an appropriate amount of pine nuts, add water equivalent to 1.0 times the mass of pine nuts, soak for 9 hours, grind, sieve, dry at low temperature, and control the water content of the particles to 8%.

[0030] 2. Take aliphatic polyester equivalent to 0.2 times the mass of pine nuts, add ethanol solution equivalent to 0.4 times the mass of pine nuts, stir evenly, place for 8 hours, and dry at low temperature until there is no ethanol smell.

[0031] 3. Add hypromellose solution equivalent to 1.0 times the mass of pine nut kernels to the above mixture, stir and mix evenly, and dry at low temperature until the moisture content is 2%.

[0032] 4. The above-mentioned dry granules are pressed into a circular pine nut cake by a circular mold.

Embodiment 2

[0034] 1. Take an appropriate amount of pine nuts, add water equivalent to 0.5 times the mass of pine nuts, soak for 6 hours, grind, sieve, dry at low temperature, and control the water content of the particles to 5%-10%.

[0035] 2. Take aliphatic polyester equivalent to 0.1 times the mass of pine nut kernels, add an amount of ethanol solution equivalent to 0.3 times the mass of pine nut kernels, stir evenly, place for 5 hours, and dry at low temperature until there is no ethanol smell.

[0036] 3. Add hypromellose solution equivalent to 0.5 times the mass of pine nut kernels to the above mixture, stir and mix, and dry at low temperature until the moisture content is 1.0%.

[0037] 4. The above-mentioned dry granules are pressed into square pine nut cakes by using a square mold.

Embodiment 3

[0039] 1. Take an appropriate amount of pine nuts, add water equivalent to 1.5 times the mass of pine nuts, soak for 6-12 hours, grind, sieve, dry at low temperature, and control the moisture content of the particles to 10%.

[0040] 2. Take aliphatic polyester equivalent to 0.3 times the mass of pine nuts, add an ethanol solution equivalent to 0.5 times the mass of pine nuts, stir evenly, place for 10 hours, and dry at low temperature until there is no ethanol smell.

[0041] 3. Add hypromellose solution equivalent to 1.5 times the mass of pine nut kernels to the above mixture, stir and mix, and dry at low temperature until the moisture content is 0.5%.

[0042] 4. The above-mentioned dry granules are pressed into an oval pine nut cake by an oval mold.

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Abstract

The invention discloses a preparation method of pinenut kernel cake. According to the method, firstly, pinenut kernels are soaked in water and are crushed together with water; drying is performed; soft particles with the fine particle diameter are obtained; aliphatic polyester is added; ethanol is used as a medium; the aliphatic polyester and the pinenut kernels realize sufficient contact; under the existence of certain moisture, the aliphatic polyester hydrolyzes to obtain glycollic acid and are seeped into tissues in the pinenut kernels; unsaturated fatty acid is combined to be seeped to theoutside of the pinenut kernels; meanwhile, the pinenut kernel tissues become loose and soft; hydroxypropyl methylcellulose is added; the film forming performance and the viscosity are utilized; the unsaturated fatty acid can be protected; the pinenut kernel viscosity can be enhanced; the shaping performance is improved. By using the method, the pinenut kernel cake with good mouthfeel and good shaping performance can be obtained. The preparation method also has the advantages that the preparation method is simple; the preparation process is controllable; the method is applicable to industrialization.

Description

technical field [0001] The invention relates to a preparation method of pine nut kernel cake, which belongs to the field of food. Background technique [0002] Pine nuts are the seeds of pine trees. Pine nuts contain fat, protein, carbohydrates and so on. Pine nut is not only an important traditional Chinese medicine, it can be eaten for a long time to strengthen the heart, moisturize the skin, prolong life, and also has high therapeutic value. The nutritional value of pine nuts is very high. In every 100 grams of pine nut meat, it contains 16.7 grams of protein, 63.5 grams of fat, 9.8 grams of carbohydrates, 78 mg of mineral calcium, 236 mg of phosphorus, 6.7 mg of iron and unsaturated fatty acids. The fat components in pine nuts are mainly unsaturated fatty acids such as linoleic acid and linoleic acid, which can soften blood vessels and prevent atherosclerosis. Therefore, the elderly often eat pine nuts, which can prevent cardiovascular diseases caused by increased cho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23P30/10
CPCA23L25/30A23P30/10
Inventor 王艳萍
Owner 王艳萍
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