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Baking method for improving walnut taste

A roasting method and walnut technology, applied in the field of walnut processing, can solve problems such as the influence of walnut taste, the influence of walnut commodity nutritional value, etc., and achieve the effects of improving taste and reducing cost.

Inactive Publication Date: 2019-09-20
YUNNAN MOER GARDEN BIOLOGICAL SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, roasting has a greater impact on the taste of walnuts. The current roasting process mostly has a negative impact on the taste of walnuts after roasting. Add other steps or add some additives, which will have a certain impact on the nutritional value of the walnut product itself

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A roasting method for improving the taste of walnuts, comprising the following steps:

[0028] S1: dehumidification baking,

[0029] When dehumidifying, put the walnut material under the condition of 30~35℃ for dehumidifying, and the baking time is 12~15h;

[0030] S2: preliminary baking,

[0031] During the initial roasting, the walnut materials that have been roasted by S1 dehumidification are directly placed at 45-50°C for preliminary roasting, and the roasting time is 10-12 hours;

[0032] S3: slow fire drying,

[0033] When performing slow fire drying, dry the walnut material after preliminary baking in S2 for 14~16h, and the temperature of preliminary baking is 28~32°C;

[0034] S4: residual temperature heat dissipation,

[0035] The walnut material after slow fire drying is radiated at room temperature, and the temperature of the walnut material is gradually cooled to 18-25°C.

[0036] In this example, the walnut material is roasted in a low-temperature-high...

Embodiment 2

[0038] A roasting method for improving the taste of walnuts, comprising the following steps:

[0039] S1: dehumidification baking,

[0040] When dehumidifying, put the walnut material under the condition of 34~36℃ for dehumidifying, and the baking time is 5~7h;

[0041] S2: preliminary baking,

[0042] During the initial roasting, the walnut material that has been roasted by S1 dehumidification is directly placed under the condition of 37-40°C for preliminary roasting, and the roasting time is 14-16 hours;

[0043] S3: slow fire drying,

[0044] When performing slow fire drying, dry the walnut material after preliminary baking in S2 for 15-18 hours, and the temperature of preliminary baking is 47-50°C;

[0045] S4: residual temperature heat dissipation,

[0046] The walnut material after slow fire drying is radiated at room temperature, and the temperature of the walnut material is gradually cooled to 18-25°C.

[0047] In this example, the walnut material is roasted in a ...

Embodiment 3

[0049] A roasting method for improving the taste of walnuts, comprising the following steps:

[0050] S1: dehumidification baking,

[0051] When dehumidifying, put the walnut material under the condition of 30~35℃ for dehumidifying, and the baking time is 12~15h;

[0052] S2: preliminary baking,

[0053] During the initial roasting, the walnut materials that have been roasted by S1 dehumidification are directly placed at 45-50°C for preliminary roasting, and the roasting time is 10-12 hours;

[0054] S3: slow fire drying,

[0055] When performing slow fire drying, dry the walnut material after preliminary baking in S2 for 14~16h, and the temperature of preliminary baking is 28~32°C;

[0056] S4: residual temperature heat dissipation,

[0057] Heat the walnut material after slow fire drying at normal temperature, let the temperature of the walnut material gradually cool down to 18~25°C, and cover the walnut material with sacks during the whole process of residual temperatur...

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PUM

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Abstract

The invention discloses a baking method for improving walnut taste. The baking method includes following steps: S1, performing moisture removing and baking: putting a walnut material into a condition of 25-40 DEG C for moisture removing; S2, preliminarily baking: directly putting the walnut material after going through moisture removing and baking in the S1 into a condition of 35-50 DEG C for preliminary baking; S3, drying with mild fire: drying the walnut material after being dried preliminarily in the S2 for 14-18h; S4, performing residual warmth cooling: cooling the walnut material after being dried by the mild fire at normal temperature. By improving the baking process, the objective of improving taste of walnut products is achieved.

Description

technical field [0001] The invention relates to the field of walnut processing, in particular to a roasting method capable of improving the taste of walnuts. Background technique [0002] Walnut, also known as walnut. Together with almonds, cashew nuts and hazelnuts, it is also known as the world-renowned "four major dried fruits". Walnuts are rich in nutrients, containing 15-20 grams of protein per hectogram, more fat, 10 grams of carbohydrates, and contain calcium, phosphorus, iron and other trace elements and minerals necessary for human body, as well as carotene, nuclear Flavin and other multivitamins. Beneficial to the human body. It is one of the nut foods loved by the common people. [0003] Most walnut products need to be sold after being roasted, or processed again to form walnut drinks or other types of products. Moreover, roasting has a greater impact on the taste of walnuts. The current roasting process mostly has a negative impact on the taste of walnuts af...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/10
CPCA23L25/00A23L5/10
Inventor 张跃进李柯桦段学荣黄翔侯永强侯忠保
Owner YUNNAN MOER GARDEN BIOLOGICAL SCI & TECH DEV