Milk-flavor macadamia nuts

A macadamia nut and milk-flavored technology, which is applied in the field of milk-flavored macadamia nuts, can solve the problems of inability to meet consumer demand and single nut taste, and achieve the effects of rich milky fragrance, high nutritional value and broad market prospects.

Inactive Publication Date: 2018-06-29
良品铺子股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of nuts is single, which cannot meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A milk-flavored macadamia nut, comprising the following raw materials in parts by weight: 1500 parts of macadamia nuts, 25 parts of white sugar, 20 parts of edible salt, 0.6 parts of monosodium glutamate, 1.5 parts of sweetener sucralose, 0.4 parts of vanillin, ethyl 0.2 parts of maltol, 0.1 parts of vanilla essence, and 0.2 parts of milky essence; prepared by the following method:

[0026] Prepare feed water: put white granulated sugar, edible salt, monosodium glutamate, sweetener, edible spices, food essence into 300 parts by weight of drinking water and fully dissolve to obtain feed water;

[0027] Fixing: the opened macadamia nuts are baked for 35 minutes at 70°C by a fixing machine;

[0028] Soaking: immerse the greened macadamia nuts in the water for 1 minute, stir to taste, remove and drain;

[0029] Taste: stand for 6h,

[0030] Baking: Baking at 150°C for 12 hours, and packing the finished product with nitrogen.

Embodiment 2

[0032] A milk-flavored macadamia nut, comprising the following raw materials in parts by weight: 2500 parts of macadamia nuts, 40 parts of white granulated sugar, 35 parts of edible salt, 1.2 parts of monosodium glutamate, 3 parts of sweetener aspartame, 0.8 parts of vanillin, 0.4 parts of base maltol, 0.5 parts of vanilla essence, and 3.0 parts of milky essence; prepared by the following method:

[0033] Prepare feed water: put white granulated sugar, edible salt, monosodium glutamate, sweetener, edible spices, food essence into 350 parts by weight of drinking water and fully dissolve to obtain feed water;

[0034] Fixing: The opened macadamia nuts are baked at 140°C for 5 minutes through a fixing machine;

[0035] Soaking: immerse the greened macadamia nuts in the water for 3 minutes, stir to taste, remove and drain;

[0036] Taste: stand for 10h,

[0037] Baking: Baking at 70°C for 22 hours, and packing the finished product with nitrogen.

Embodiment 3

[0039] A milk-flavored macadamia nut, comprising the following raw materials in parts by weight: 1800 parts of macadamia nuts, 30 parts of white sugar, 28 parts of edible salt, 0.9 parts of monosodium glutamate, 0.1 part of sodium saccharin, 0.3 parts of acesulfame potassium, and 0.6 parts of aspartame , 0.6 part of vanillin, 0.3 part of ethyl maltol, 0.2 part of vanilla essence, 0.6 part of milky essence; obtained by the following method:

[0040] Preparation of raw material water: put white granulated sugar, edible salt, monosodium glutamate, sweetener, edible spices, edible essence into 320 parts by weight of drinking water and fully dissolve to obtain raw material water;

[0041] Fixing: the opened macadamia nuts are baked at 110°C for 15 minutes by a fixing machine;

[0042] Soaking: immerse the greened macadamia nuts in the water for 2 minutes, stir to taste, remove and drain;

[0043] Taste: stand for 9h,

[0044] Baking: Baking at 100°C for 15 hours, and packing the ...

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PUM

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Abstract

The invention relates to milk-flavor macadamia nuts. The milk-flavor macadamia nuts comprise the following raw materials in parts by weight: 1500-2500 parts of macadamia nuts, 25-40 parts of white granulated sugar, 20-35 parts of edible salt, 0.6-1.2 parts of monosodium glutamate, 1.5-3 parts of a sweetening agent, 0.6-1.2 parts of flavoring agent and 0.3-3.5 parts of edible essence. The milk-flavor macadamia nuts are prepared by the following steps: adding the white granulated sugar, the edible salt, the monosodium glutamate, the sweetening agent, the flavoring agent and the edible essence to280-350 parts by weight of water, and allowing the substances to sufficiently dissolve to obtain flavoring water; baking the macadamia nuts at 70-140 DEG C for 5-35min for performing removing water;soaking the macadamia nuts subjected to water removing in the flavoring water for 1-3min, and fishing out and draining off the macadamia nuts; and allowing the macadamia nuts to stand for 6-10h, and then baking the macadamia nuts at 70-150 DEG C for 12-22h. By a special processing technology, the milk flavor and the taste of the macadamia nuts are combined perfectly together, and the milk-flavor macadamia nuts are strong in milk flavor, crisp, fragrant, delicious and moderately sweet and salty and have high nutritional value and broad market prospects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a milk-flavored macadamia nut. Background technique [0002] The scientific name macadamia nut is a tree nut native to Australia. Among the many dried fruits in the world, the macadamia nut has the highest economic value and has always enjoyed the reputation of "the king of dried fruits". Macadamia nuts have high nutritional and medicinal value. [0003] Macadamia nuts are rich in nutrients, with an oil content of 70%-79%. They are especially rich in unsaturated fatty acids, mainly oleic acid and palmitic acid. The ratio of unsaturated fatty acids to saturated fatty acids in macadamia nut kernels is 6.2 , the rough shell species is 4.8; the protein is 9%, and it is also rich in calcium, phosphorus, iron, vitamin B1, B2 and 8 kinds of amino acids necessary for the human body. The natural vegetable oil with extremely high monounsaturated fatty acid content contained in macadamia n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L27/00A23L33/00
CPCA23L25/20A23L27/00A23L33/00
Inventor 舒畅吴沁
Owner 良品铺子股份有限公司
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