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Preparation technology of sacha inchi nut

A preparation process and a technology for flavoring materials, which are applied in the directions of food ingredients as taste modifiers, food ingredients as odor modifiers, food science, etc., can solve the problems of dull nut shell, dark yellow outer coating of nut kernels, serious shell breakage, etc. , to achieve the effect of complete shell, crisp nuts and small loss of nutrients

Inactive Publication Date: 2019-01-04
广西宁明县星雨生物资源开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the development and utilization of Sato fruit is mainly to prepare Sato fruit oil, and the preparation of Sato fruit is seldom
Moreover, the taste of the Mito nuts prepared in the prior art is not crisp, the shell is severely broken, the shell is dull, the outer coating of the nuts is dark yellow, and there is no fragrance when smelling.

Method used

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  • Preparation technology of sacha inchi nut

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The invention provides a process for preparing satobi nuts, comprising the following steps:

[0026] Step 1, preparation of fragrance:

[0027] Step a: Take 3 parts by weight of amomum, 2 parts by weight of Tsaoguo, 0.3 parts by weight of P. japonica, and 0.3 parts by weight of mint leaves, mash them separately, mix them, add 8 parts by weight of water to boil, continue boiling for 1 hour, and then add After 3.5 parts by weight of hawthorn, after being cooled to room temperature, carry out supercritical CO 2 Extraction, prepared extract, supercritical CO 2 The pressure of the extraction kettle during extraction is 23-26MPa, the temperature is 43-46.5°C, the extraction time is 175min, the pressure of the separation kettle is 4.5-5.0MPa, and the separation temperature is 45-50°C. The hawthorn is beaten with a beater Carry out, the aperture of the sieve drum of the beater is 0.8mm, the rotating speed is 800r / min, and the time is 15min;

[0028] Step b. Dry 2 parts by we...

Embodiment 2

[0035] On the basis of Example 1, a layer of wormwood is pre-laid on the steamer in step 2, and the temperature of the steamer is controlled at 38°C. After 30 minutes, the wormwood is removed, and then the temperature of the steamer is controlled at 38°C. The initial temperature rises at a rate of 5°C per minute until it is cooked.

[0036] Step 3 Drying is carried out in a rotary furnace, including three stages, the temperature of the first stage is 48°C, the time is 40min, the speed of the rotary furnace is 1r / min, the temperature of the second stage is 85°C, and the time is 50min , the rotation speed of the rotary furnace is 5r / min, the temperature of the third stage is 105°C, the time is 30min, and the rotation speed of the rotary furnace is 15r / min.

[0037]

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PUM

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Abstract

The invention discloses a preparation technology of sacha inchi nut, which includes the following steps: step 1, preparing flavor materials; step 2, sun-drying the sacha inchi nut in sunlight, addingsalt, uniformly mixing the prepared flavor materials, placing in a steamer, and steaming to obtain primary products, wherein the weight ratio among the sacha inchi nut, the salt and the flavor material is 75:8:11; step 3, drying the primary product prepared in the step 2 until cracking is carried out to obtain the sacha inchi nut. The prepared sacha inchi nut is generally accepted by the public, has the advantages that the shell is complete and bright and the kernel is crispy, has light faint scent, and is beneficial to refreshing. Besides, the prepared flavor material makes the prepared sachainchi nut more fragrant and crisp. In the prepared kernel of the sacha inchi nut, compared to the fresh sacha inchi nut kernel, the nutrient content loss is small, and the kernel of the prepared sacha inchi nut has rich protein, fat and vitamin E.

Description

technical field [0001] The invention relates to the technical field of nut preparation, in particular to a preparation process of Mito nuts. Background technique [0002] Meiteng fruit is a perennial woody vine of Euphorbiaceae. Meiteng nuts are rich in nutrition, rich in protein, vitamin E, calcium, phosphorus, iron and other minerals, which can promote bone growth and nervous system development, beauty and anti-aging, improve digestive system function, prevent cardiovascular disease, and prevent cancer , prevention of diabetes and other aspects have important functions, and belong to the national new resource food. In the prior art, the development and utilization of Sato fruit is mainly to prepare Sato fruit oil, and the preparation of Sato fruit is seldom. And the cane nuts prepared in the prior art are not brittle in mouthfeel, the shell is severely broken, the shell is dull, the outer coating of the nut is dark yellow, and there is no delicate fragrance when smelling...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L33/00
CPCA23V2002/00A23L25/00A23L33/00A23V2200/15A23V2200/14A23V2200/30A23V2250/21A23V2300/14A23V2300/10Y02A40/90
Inventor 黄勇
Owner 广西宁明县星雨生物资源开发有限公司