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Product of ziziphus jujuba dates sandwiching English walnut seeds and preparation method thereof

A technology for sandwiching walnuts and walnut kernels with dates, which is applied to the fields of jujube sandwiching walnuts and their preparation, can solve problems such as long sterilization time for easily nourishing microorganisms, and achieve the effects of enhancing human immunity, prolonging shelf life, and inhibiting the total number of bacterial colonies and mold.

Inactive Publication Date: 2019-01-29
HAOXIANGNI HEALTH FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of jujube walnut, to solve the technical problems in the prior art that the jujube walnut is easy to nourish microorganisms and requires a long time for sterilization

Method used

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  • Product of ziziphus jujuba dates sandwiching English walnut seeds and preparation method thereof
  • Product of ziziphus jujuba dates sandwiching English walnut seeds and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The jujube stuffed walnut of this embodiment is composed of the following components in mass percentage: 79.97% of jujube, 20% of walnut kernel, and 0.03% of chitosan oligosaccharide.

[0043] The preparation method of present embodiment jujube clamped walnut, as figure 1 shown, including the following steps:

[0044] 1) Cleaning of jujube: cleaning the jujube to remove the silt in the raw material and the dirt on the surface of the jujube. After cleaning, ensure that the jujube raw material is free of impurities and can be eaten directly;

[0045] 2) Red jujube microwave: Microwave the washed gray jujube, microwave temperature is 45°C, and microwave time is 15 minutes; after microwave processing, it enters the buffering stage, the frequency of microwave buffering is 80Hz, the temperature is controlled at 15°C, and the buffering time is 30 minutes. minute;

[0046] 3) Drying of red dates: drying the gray dates after microwave buffering until the moisture content is 25...

Embodiment 2

[0055] The jujube stuffed walnut of the present embodiment is composed of the following components in mass percentage: 54.97% of jujube, 45% of walnut kernel, and 0.03% of chitosan oligosaccharide.

[0056] The preparation method of the present embodiment jujube sandwiched walnut, comprises the following steps:

[0057] 1) Jujube cleaning: Clean the jujube to remove the silt in the raw materials and the dirt on the surface of the jujube. After cleaning, ensure that the jujube is free of impurities and can be eaten directly;

[0058] 2) Red jujube microwave: Microwave the cleaned jujube, microwave temperature is 30°C, and microwave time is 10 minutes; after microwave processing, it enters the buffering stage, the frequency of microwave buffering is 80Hz, the temperature is controlled at 20°C, and the buffering time is 40 minutes. minute;

[0059] 3) Drying of jujubes: drying the jujubes cached in the microwave until the moisture content is 23%;

[0060] 4) Jujube pitting: use...

Embodiment 3

[0068] The jujube stuffed walnut of the present embodiment is composed of the following components in mass percentage: 69.94% of red dates, 30% of walnut kernels, and 0.06% of chitosan oligosaccharides.

[0069] The preparation method of the present embodiment jujube sandwiched walnut, comprises the following steps:

[0070] 1) Cleaning of jujube: cleaning the jujube to remove the silt in the raw material and the dirt on the surface of the jujube. After cleaning, ensure that the jujube raw material is free of impurities and can be eaten directly;

[0071] 2) Red jujube microwave: Microwave the washed gray jujube, microwave temperature is 55°C, and microwave time is 20 minutes; after microwave processing, it enters the buffering stage, the frequency of microwave buffering is 80Hz, the temperature is controlled at 18°C, and the buffering time is 50 minutes. minute;

[0072] 3) Drying of red dates: drying the gray dates after microwave buffering until the moisture content is 25%...

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Abstract

The invention relates to a product of ziziphus jujuba dates sandwiching English walnut seeds and a preparation method thereof, which belongs to the field of foodstuffs. The product of the ziziphus jujuba dates sandwiching the English walnut seeds is composed of, by mass, the following components: 54.97-79.97% of the ziziphus jujuba dates, 20-45% of the English walnut seeds, and 0.03-0.06% of chitooligosaccharides. The chitooligosaccharides are added to the product of the ziziphus jujuba dates sandwiching the English walnut seeds, has functions of being resistant to bacteria and inhibitory to bacteria, being resistant to cancers, lowering blood lipid, scavenging free radicals, enhancing human immunity, and the like, can effectively inhibit the total number of bacterial colonies in the product of the ziziphus jujuba dates sandwiching the English walnut seeds, and enables the sterilization efficiency of production to be improved.

Description

technical field [0001] The invention relates to a jujube-stuffed walnut and a preparation method thereof, belonging to the field of food. Background technique [0002] Jujube (Ziziphus jujuba dates), also known as jujube, is the fruit of Ziziphus jujube Mill., a plant belonging to the family Rhamnaceae. It tastes sweet and contains a lot of sugar, cellulose and 18 kinds of nutrients needed by the human body. Amino acids, 8 of which are essential amino acids, have the effects of invigorating the vital energy, nourishing blood and calming the nerves. [0003] Walnut kernel is the dry mature seed of Juglans regia L, rich in protein and various unsaturated fatty acids. Walnuts have high nutritional and medicinal value. According to Li Shizhen's "Compendium of Materia Medica", walnuts have the functions of "tonifying qi and nourishing blood, moistening dryness and resolving phlegm, benefiting the gate of life, treating the triple burner, warming the lungs and intestines, and tre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L25/00A23L33/125A23L3/01
CPCA23L3/01A23L19/05A23L25/20A23L33/125
Inventor 石聚彬石聚领石勇张文杰王静孙晓瑞石强
Owner HAOXIANGNI HEALTH FOOD CO LTD
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