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Red date and walnut sauce and making method thereof

A technology of walnut paste and red dates, which is applied in the field of food processing, can solve the problems such as the absence of similar products of red dates and walnut paste, and achieve the effects of good health care, brain nutrition, and broad market prospects.

Inactive Publication Date: 2019-01-11
SHANDONG AGRI & ENG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, as for the way of eating red dates and walnuts, most of the products on the market are red dates with walnuts, and there is no similar product of red dates and walnut sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A jujube walnut sauce is prepared from the following raw materials in parts by weight: 15 parts of red dates, 15 parts of walnut kernels and 70 parts of water.

[0022] A preparation method of jujube walnut sauce, comprising the following steps:

[0023] a. After the walnut kernels are baked at 130°C for 30 minutes in a blast drying oven, they are peeled by vibration and blast.

[0024] b. Wash the red dates and cut them into small pieces, soak them in water at a constant temperature of 60°C for 20 minutes.

[0025] c. Peeled walnut kernels and soaked red dates are mixed with water, pulped, homogenized through a colloid mill, and sterilized at 100°C for 30 minutes after canning.

Embodiment 2

[0027] A jujube walnut paste is made from the following raw materials in parts by weight: 20 parts of red dates, 20 parts of walnut kernels and 60 parts of water.

[0028] A preparation method of jujube walnut sauce, comprising the following steps:

[0029] a. After the walnut kernels are baked at 140°C for 30 minutes in a blast drying oven, they are peeled by vibration and blast.

[0030] b. Wash the red dates and cut them into small pieces, soak them in 70°C constant temperature water for 20 minutes.

[0031] c. Peeled walnut kernels and soaked red dates are beaten together with water, passed through a colloid mill for homogenization, and sterilized at 110°C for 20 minutes after filling.

Embodiment 3

[0033] A jujube walnut sauce is prepared from the following raw materials in parts by weight: 30 parts of red dates, 15 parts of walnut kernels and 60 parts of water.

[0034] A preparation method of jujube walnut sauce, comprising the following steps:

[0035] a. After the walnut kernels are baked at 145°C for 25 minutes in a blast drying oven, they are peeled by vibration and blast.

[0036] b. Wash the red dates and cut them into small pieces, soak them in water at a constant temperature of 70°C for 30 minutes.

[0037] c. Peeled walnut kernels and soaked red dates are mixed with water, beaten, passed through a colloid mill for homogenization, and sterilized at 121°C for 10 minutes after canning.

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Abstract

The invention discloses red date and walnut sauce and a making method thereof. The red date and walnut sauce contains the following raw materials: 15-35 parts of red dates, 10-35 parts of walnut kernels, and the balance of water, wherein the total amount of the red dates and walnuts is 30-70 parts. The preparation method comprises the following steps: a, drying the walnut kernels, and removing peel for later use; b, washing the red dates, and cutting into pieces; c, soaking the red dates cut into pieces with hot water; and d, pulping the peeled walnut kernels and soaked red dates with water, homogenizing by a colloid mill, and sterilizing. The natural components and effects of the red dates and walnuts are matched and mutually complemented and achieve effects of benefiting qi and nourishing blood and the like, the walnuts can achieve effects of nourishing skin, invigorating the brain, lubricating the intestines and relieving fatigue, and the made sauce has an excellent health effect, is applicable to the old, children and people of all ages, and has excellent market space.

Description

technical field [0001] The invention relates to a jujube walnut sauce and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Jujube is a good nutritious product, known as "woody food, good nourishing product". Li Shizhen recorded in "Compendium of Materia Medica" that jujube is sweet in taste and warm in nature. Modern pharmacology has found that jujube contains rich nutrients such as protein, sugar, organic acid, vitamin A, vitamin C, various trace calcium and amino acids. There is also a folk proverb that "a solar eclipse of three dates will not make you look old at a hundred years". [0003] Walnut has another name called ginger peach, walnut, belongs to Juglandaceae Juglans, has a long history of cultivation in my country, has many varieties and is rich in resources. Walnuts have high nutritional value, rich in protein, fat, carbohydrates and vitamins, and other essential trace elements such as zinc, chromium, mangan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L25/10A23L33/00
CPCA23V2002/00A23L21/12A23L21/15A23L25/10A23L33/00A23V2200/30A23V2200/31A23V2200/318A23V2200/32
Inventor 陈庆敏傅茂润姜桂传吴洪亚徐冰
Owner SHANDONG AGRI & ENG UNIV
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