Nut kernel, method for making nut kernel and nut food

A production method and technology of nut kernels, which are applied in the field of food processing, can solve the problems of low survival rate of probiotics and inconspicuous digestion effect, and achieve the effects of promoting germination and reproduction, rich yogurt flavor, and helping digestion

Active Publication Date: 2022-04-05
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problem that the survival rate of probiotics is extremely low due to high-temperature baking in the production process of existing nut kernels, making the digestion effect in the later stage not obvious

Method used

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  • Nut kernel, method for making nut kernel and nut food
  • Nut kernel, method for making nut kernel and nut food
  • Nut kernel, method for making nut kernel and nut food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] This embodiment provides a kind of preparation method of nut kernel, such as figure 1 Shown:

[0043] S10: freezing treatment;

[0044] Specifically, the nuts are placed in the refrigerator, the freezing temperature is adjusted to minus 18°C, and the freezing time is 24 hours. The nuts can include one or more of almonds, hazelnuts, cashews, and walnuts. The embodiment selects cashew kernels and walnut kernels; through the freezing treatment of nut kernels, the free water inside the nut kernels forms ice crystals, and the growth and expansion of ice crystals can destroy the internal structure of the nut kernels, forming a large number of voids and channels inside, which is convenient for subsequent wrapping. The probiotics in the coating process enter the spaces and channels of the nut kernel.

[0045] S30: bake once;

[0046] Specifically, the frozen nut raw material is placed in an oven for baking, the baking temperature is 80°C, and the baking time is 1.5h;

[004...

Embodiment 2

[0073] It differs from Example 1 in that:

[0074] S10: freezing treatment;

[0075] Specifically, place the nuts in the refrigerator, adjust the freezing temperature to minus 10°C, and the freezing time to 36 hours. In this example, almonds and hazelnuts are selected; through the freezing process of the nuts, the free water inside the nuts forms ice crystals , The growth and expansion of ice crystals can destroy the internal structure of the nut kernel, forming a large number of voids and channels inside, so that the probiotics in the subsequent coating process can enter the voids and channels of the nut kernel.

[0076] S20: soaking in yogurt;

[0077] Specifically, the frozen nuts are placed in yogurt inoculated with lactic acid bacteria and soaked for 48 hours. During soaking, yogurt is inoculated with lactic acid bacteria, so that more lactic acid is produced during the soaking process, and the sour taste is more prominent, ensuring that the internal flavor of the nuts i...

Embodiment 3

[0097] It differs from Example 1 in that:

[0098] S10: freezing treatment;

[0099] Specifically, the nut kernels are placed in a refrigerator, the freezing temperature is adjusted to minus 8° C., and the freezing time is 48 hours. In this embodiment, hazelnut kernels and cashew nut kernels are selected.

[0100] S20: soaking in yogurt;

[0101] Specifically, the frozen nuts are placed in yogurt inoculated with lactic acid bacteria and soaked for 72 hours. During soaking, the yogurt is inoculated with lactic acid bacteria, so that more lactic acid is produced during the soaking process, and the sour taste is more prominent, ensuring that the internal flavor of the nuts is more prominent. The present embodiment lactic acid bacteria selects lactobacillus B110 for use.

[0102] S30: bake once;

[0103] Specifically, the frozen nut raw materials are placed in an oven for baking, the baking temperature is 100° C., and the baking time is 3 hours;

[0104] S40: the wrapping step...

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Abstract

The invention discloses a nut kernel, a method for making the nut kernel and a nut food, and belongs to the technical field of food processing. The method includes preparing the nuts according to the steps of freezing, primary baking, coating, secondary baking and cooling. The nut kernels are frozen in advance, so that the free water inside the nut kernels forms ice crystals. The growth and expansion of ice crystals can destroy the internal structure of the nut kernels, forming a large number of voids and channels inside, and then add seasoning powder containing probiotics to the nut kernels. When evenly coated with powder, probiotics can enter the gaps and channels in the nut kernel, so that they will not be directly burned during the second baking, and the heating temperature is lower, thereby improving the survival rate of probiotics, and then, It can enter the intestinal tract of the human body more and help digestion, and the gaps and channels in the nut kernel can facilitate the entry and retention of seasoning powder, endowing the product with a strong flavor inside, and also help the nut kernel texture to loosen and become more crispy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nut kernel, a method for making the nut kernel and a nut food. Background technique [0002] Mixed nuts is a mixed snack food first launched by the applicant company. It mainly uses nuts and flavored dried fruits as raw materials. The nutrition, color and taste of the fruit are widely loved by customers. [0003] The nuts contained in the mixed nuts are rich in nutrition, containing fatty acids, phospholipids, trace elements, polyphenols, flavonoids, etc. Multiple effects. However, the high content of dietary fiber in nuts makes them easy to eat, but difficult to digest, which will cause a certain burden on the digestive organs of the body and affect the consumption experience of customers. This is a technical problem to be solved urgently by those skilled in the art. [0004] The prior art discloses a probiotic yoghurt nut kernel and a preparation method...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/00A23L5/10A23P20/10
CPCA23L21/00A23L5/10A23P20/10
Inventor 江志坚彭辉孙美
Owner CHACHA FOOD CO LTD
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