Bitter gourd walnut kernels capable of clearing acids and preparation method of bitter gourd walnut kernels

Abstract

The invention discloses bitter gourd walnut kernels capable of clearing acids. The bitter gourd walnut kernels are prepared from the following raw materials in parts by weight of 40-50 parts of walnutkernels, 18-22 parts of bitter gourds, 10-13 parts of bananas, 12-14 parts of smoked plum powder, 12-13 parts of haws, 3-4 parts of mung bean cakes, 8-9 parts of coconut milk, 1.5-2 parts of radix angelica sinensis, 1.8-2 parts of wild chrysanthemums, 0.5-1 part of singharanut stems, an emulsifying agent, sesbania gum and zein. According to the bitter gourd walnut kernels, alcohol soluble proteinis used for coating films on the walnut kernels, so that outside moisture and oxygen are separated, the process of oxidation and rancidification of the walnut kernels is restrained, and the quality guarantee period of the walnut kernels is prolonged. Traditional Chinese medicine components of the radix angelica sinensis, the wild chrysanthemums and the like are added, so that the health-care efficacy of the walnut kernels of clearing heat, calming the liver, replenishing blood and promoting blood circulation can be increased.

Description

technical field [0001] The invention relates to a health-care walnut series snack food, in particular to bitter melon walnut kernels with clear sourness and a preparation method thereof. Background technique [0002] Walnuts are very rich in nutrients and delicious. They have the effects of nourishing the kidneys and Qi, nourishing the heart and brain, and are a therapeutic agent for neurasthenia. The added value of general walnut kernel products is not high, and there are not many varieties of products; the processing method of walnut kernels on the market uses a large amount of condiments to remove the astringency, and most of them are fried, and the sugar content is high. This kind of disease does not conform to the concept of modern people's healthy diet. [0003] The skin of the walnut kernel contains more tannins and pigments, which will make the processed products have a bitter taste and poor color. Tannin will not only affect the taste and color of walnut oil, but ...

AI Technical Summary

Problems solved by technology

However, oil is easily oxidized and decomposed by factors such as light, heat, oxygen, moisture, enzymes, and microorganisms. Therefore, walnut kernels are easily rancid during postharvest storage and processing, and unsaturated fatty acids are easily oxidized and deteriorated, which will greatly reduce Its nutritional value and commodity value, this problem has not been effectively resolved