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Caramel-flavored Carya cathayensis kernel

A technology of hickory kernels and walnut kernels, which is applied in the field of caramel-flavored hickory kernels, and can solve the problem of not having caramel flavor

Inactive Publication Date: 2019-01-29
湖南鑫泉食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing pecan kernels do not have a caramel flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The caramel-flavored pecan kernels in this example include the following components by weight: 800 parts of pecan kernels, 60 parts of white sugar, 15 parts of edible salt, 0.2 parts of ethyl maltol, 0.04 parts of tert-butyl hydroquinone part, 0.05 part of VC palmitate, 10 parts of rose extract, 4 parts of concentrated coconut milk, 6 parts of caramel; the preparation method of described hickory kernel, comprises the steps:

[0024] S1, removing astringency: pour hickory kernels into 0.02% soda ash aqueous solution by mass fraction, heat at 60°C for 55 minutes, roll every 5 minutes, after the heating is completed, rinse with cold water, wash and cool to obtain Pecan kernels after removing astringency;

[0025] S2, frying: take the pecan kernels obtained in step S1 after removing astringency, add white sugar, edible salt, ethyl maltol, tert-butyl hydroquinone, VC palmitate, concentrate Coconut milk and caramel are fried repeatedly to get fried pecan kernels;

[0026] S...

Embodiment 2

[0031] The caramel-flavored pecan kernels in this example include the following components by weight: 1200 parts of pecan kernels, 90 parts of white sugar, 25 parts of edible salt, 0.6 parts of ethyl maltol, 0.08 parts of tert-butyl hydroquinone part, 0.2 part of VC palmitate, 25 parts of rose extract, 8 parts of concentrated coconut milk, 10 parts of caramel; the preparation method of described hickory kernel, comprises the steps:

[0032] S1. To remove astringency: pour hickory kernels into 0.05% soda ash aqueous solution, heat at 90°C for 65 minutes, and roll every 10 minutes. After heating, rinse with cold water, wash, and cool to obtain Pecan kernels after removing astringency;

[0033] S2, frying: take the pecan kernels obtained in step S1 after removing astringency, add white sugar, edible salt, ethyl maltol, tert-butyl hydroquinone, VC palmitate, concentrate Coconut milk and caramel are fried repeatedly to get fried pecan kernels;

[0034] S3, taking the roasted peca...

Embodiment 3

[0039] The caramel-flavored pecan kernels in this example include the following components by weight: 1000 parts of pecan kernels, 75 parts of white sugar, 20 parts of edible salt, 0.4 parts of ethyl maltol, 0.06 parts of tert-butyl hydroquinone part, 0.15 part of VC palmitate, 6 parts of concentrated coconut milk, 8 parts of caramel, 15 parts of rose extract; the preparation method of described hickory kernel, comprises the steps:

[0040] S1. To remove astringency: Pour hickory kernels into 0.04% soda ash aqueous solution, heat at 75°C for 60 minutes, roll over once every 8 minutes, after heating, rinse with cold water, wash, and cool to obtain Pecan kernels after removing astringency;

[0041] S2, frying: take the pecan kernels obtained in step S1 after removing astringency, add white sugar, edible salt, ethyl maltol, tert-butyl hydroquinone, VC palmitate, concentrate Coconut milk and caramel are fried repeatedly to get fried pecan kernels;

[0042] S3, taking the roasted...

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PUM

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Abstract

The invention discloses caramel-flavored Carya cathayensis kernel, which comprises, by weight, 800-1200 parts of Carya cathayensis kernel, 60-90 parts of white sugar, 15-25 parts of edible salt, 0.2-0.6 part of ethyl maltol, 0.04-0.08 part of tert-butyl hydroquinone, 0.05-0.2 part of VC palmitate, 10-25 parts of a rose extraction liquid, 4-8 parts of a concentrated coconut juice, and 6-10 parts ofcaramel. A preparation method of the caramel-flavored Carya cathayensis kernel comprises: S1, removing astringent taste; S2, frying; S3, taking the Carya cathayensis kernel fried in step S2, uniformly spraying the fried Carya cathayensis kernel with the rose extraction liquid according to a certain weight part ratio to obtain a Carya cathayensis kernel semi-finished product; S4, baking, wherein the Carya cathayensis kernel semi-finished product obtained in the step S3 is placed in a baking machine, and baking is performed for 45-65 min at a temperature of 110-125 DEG C to obtain baked Carya cathayensis kernel; S5, cooling; and S6, inspecting, and warehousing. The caramel-flavored Carya cathayensis kernel of the present invention has characteristics of caramel flavor, good taste and rich coconut aroma.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a caramel-flavored pecan kernel. Background technique [0002] Carya cathayensis Sarg. belongs to the Carya family of Juglandaceae. There are about 20 species, of which 4 species are native to my country. In 1984, Zhejiang Forestry College discovered a new species in Jinzhai, Anhui. There are 11 species native to North America. Hickory kernels belong to the genus Hickory of the walnut family. It is a deciduous tree with smooth bark, greenish brown when young, white old bark, bare buds, new shoots, the back of the leaves and the outer surface of the exocarp are densely covered with rusty yellow glandular scales. The growth is slow in juvenile stage, and the growth speed is accelerated after 3 years old. Generally, it starts to bear fruit in 6-7 years, and enters the full fruit period after 20 years. The results are very obvious, the main reason is the lack of nutrition, the shoot...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L27/00A23L29/30
CPCA23L25/20A23L27/00A23L29/30
Inventor 颜树德钟志茂许鹏杰
Owner 湖南鑫泉食品科技有限责任公司
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