Chocolate-flavor hazelnut kernels and preparation method thereof

A chocolate and hazelnut technology, which is applied in the preservation of edible seeds, food preservation, preservation of food ingredients as anti-microbials, etc., can solve the problems such as the inability to meet the high-quality demand of hazelnuts, the way of eating, the single taste, and the short hazelnut picking season. , to achieve the effect of good quality, delaying oxidative rancidity and uniform taste

Inactive Publication Date: 2018-09-07
本溪裕祥明农业开发有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the picking season of hazelnuts is short, and the quality of hazelnuts during the storage period is often unstable, which cannot meet the high-quality demand for hazelnuts at all times throughout the year. Single way and taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Chocolate Hazelnuts

[0033] (1) Harvest hazelnuts: collect fresh hazelnuts and dry them until the water content is 7%, then collect hazelnuts for later use;

[0034] (2) Sealed storage: Pack 9kg of hazelnuts into polyvinyl chloride bags with a thickness of 0.4mm and a size of 500mm×800mm, put them in a deoxidizer, and store them at 12°C and relative humidity <60%. ;

[0035] (3) Hazelnut pretreatment: After the hazelnuts are separated from the shell and kernel, 100kg of qualified hazelnut kernels are selected;

[0036] (4) Low-temperature segmental dehydration: spread the hazelnut kernels on trays at a suitable density, put them into a steam oven for low-temperature segmental dehydration, and segmental dehydration is 1.5 hours at 0.5Mpa, 2 hours at -0.5Mpa, and 1.5 hours at 0.5Mpa. h, dehydrated hazelnuts with water content <6%;

[0037] (5) Pneumatic peeling: After the dehydrated hazelnuts are thoroughly wetted with distilled water, they are sent into the barrel, a...

Embodiment 2

[0043] Chocolate Hazelnuts

[0044] (1) Harvest hazelnuts: collect fresh hazelnuts and dry them until the water content is 6%, then collect hazelnuts for later use;

[0045] (2) Sealed storage: According to each bag of 8kg hazelnuts, put them into polyvinyl chloride bags with a thickness of 0.3mm and a size of 500mm×800mm, put them in a deoxidizer, and store them at 10°C and relative humidity <60%;

[0046] (3) Hazelnut pretreatment: After the hazelnuts are separated from the shell and kernel, 100kg of qualified hazelnut kernels are selected;

[0047] (4) Low-temperature segmental dehydration: spread the hazelnut kernels on trays at a suitable density, put them into a steam oven for low-temperature segmental dehydration, dehydrate at 0.5Mpa for 2 hours, dehydrate at -0.5Mpa for 1 hour, and dehydrate at 0.5Mpa for 2 hours. % of dehydrated hazelnuts;

[0048](5) Pneumatic peeling: After the dehydrated hazelnuts are thoroughly wetted with distilled water, they are sent into the...

Embodiment 3

[0054] Chocolate Hazelnuts

[0055] (1) Harvest hazelnuts: collect fresh hazelnuts and dry them until the water content is 8%, then collect hazelnuts for later use;

[0056] (2) Sealed storage: According to each bag of 10kg of hazelnuts, put them into polyvinyl chloride bags with a thickness of 0.5mm and a size of 500mm×800mm, put them in a deoxidizer, and store them at 15°C and relative humidity <60%. ;

[0057] (3) Hazelnut pretreatment: After the hazelnuts are separated from the shell and kernel, select qualified hazelnut kernels;

[0058] (4) Low-temperature segmental dehydration: spread the hazelnut kernels on trays at a suitable density, put them in a steam oven for low-temperature segmental dehydration, dehydrate at 0.5Mpa for 2 hours, dehydrate at -0.5Mpa for 2 hours, and dehydrate at 0.5Mpa for 2 hours. % of dehydrated hazelnuts;

[0059] (5) Pneumatic peeling: After the dehydrated hazelnuts are thoroughly wetted with distilled water, they are sent into the barrel,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses chocolate-flavor hazelnut kernels and a preparation method thereof. The method comprises the steps as follows: spreading, airing, packing and storing hazelnuts to prolong the storage life of the hazelnuts; then, selecting the hazelnuts, performing separation, shell breaking and shell-kernel separation; and performing selection, screening, low-temperature sectioned dewatering, air peeling, chocolate coating, cooling, polishing and packing on the hazelnut kernels. Low-temperature sectioned dewatering and air-process peeling are adopted for the prepared chocolate-flavor hazelnut kernels, the peeling rate of the hazelnuts is 99% or above, meanwhile, the integrity of the hazelnuts is high, pores are produced in the hazelnuts by the aid of pressure difference during preparation, chocolate is integrated with the hazelnut kernels more uniformly, nutrient ingredients in the hazelnuts can be effectively locked, the shelf life of the hazelnuts can be prolonged, secondary processing of the hazelnuts is broadened, and the health concept of modern people for nutrient complementation, comprehensiveness and balance is conformed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing chocolate hazelnuts. Background technique [0002] Chocolate is one of the most popular foods in the world. It has a creamy, sweet and palatable taste. At the same time, it contains antioxidant substances, which are beneficial to human health when eaten in moderation. However, chocolate contains a lot of fat, and it is easy to eat a lot of pure chocolate. It can lead to obesity and related diseases. Therefore, there are chocolate products with nuts, such as hazelnuts, peanuts, etc. as auxiliary materials, or puffed food as the core in the market. However, puffed food often contains extra fat or additives, so it will reduce its nutritional value. [0003] Hazelnuts (hazelnuts) are known as "nuts" because they contain 20%~30% protein, 40%~50% fat, 13%~24% carbohydrates, 8.2%~9.6% dietary fiber and rich trace elements. In addition, hazelnuts also contain 8 kin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/54A23L3/3454A23N7/00A23B9/34
CPCA23G1/48A23B9/34A23G1/54A23L3/3454A23N7/005A23V2002/00A23V2200/10A23V2200/22A23V2300/10A23V2300/24
Inventor 张岐坤
Owner 本溪裕祥明农业开发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap