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Durian-mango hazelnut kernels and a preparation method thereof

A technology for hazelnut kernels and durian, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of high processing degree, unfavorable preservation of hazelnuts, accelerated oxidation of oil, etc., so as to maintain body health and optimize intestinal microecological balance. , to prevent the effect of accelerated oxidation

Inactive Publication Date: 2020-08-25
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, in terms of processing technology, the high temperature of 140°C / 35-40min for a long time bakes the hazelnuts to a high degree, which leads to accelerated oxidation of the hazelnut oil, which is not conducive to the preservation of the hazelnuts.

Method used

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  • Durian-mango hazelnut kernels and a preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] 1. Preparation of coating syrup: Take 40 parts of corn syrup, 3 parts of fructooligosaccharide (liquid), 0.5 part of edible salt, 2 parts of whole milk powder, and 15 parts of purified water. Heating at 70°C, fully stirring evenly, so that the coating syrup forms a uniform fluid liquid state. Prepare a large amount of coating syrup according to this ratio and cool it for later use.

[0048] 2. The first step of coating and baking the hazelnut kernels: take 100 parts of uncoated raw material hazelnut kernels, 5 parts of the coating syrup prepared in step 1, and 14 parts of cornstarch. The first step of coating the hazelnut kernels is completed in the coating machine, and the cornstarch is evenly wrapped on the surface of the hazelnut kernels. When coating, pay attention to the order of adding coating syrup and cornstarch, first add an appropriate amount of coating syrup, and when the syrup is evenly attached to the surface of the hazelnuts, sprinkle cornstarch evenly, a...

Embodiment 2

[0053] 1. Preparation of coating syrup: Take 43 parts of corn syrup, 3.4 parts of fructooligosaccharide (liquid), 0.5 part of edible salt, 3 parts of whole milk powder, and 16 parts of purified water. Heating at 80°C, fully stirring evenly, so that the coating syrup forms a uniform fluid liquid state. Prepare a large amount of coating syrup according to this ratio and cool it for later use.

[0054] 2. The first step of coating and baking the hazelnut kernels: take 100 parts of uncoated hazelnut kernels, 7 parts of the coating syrup prepared in step 1, and 19 parts of cornstarch. The first step of coating the hazelnut kernels is completed in the coating machine, and the cornstarch is evenly wrapped on the surface of the hazelnut kernels. When coating, pay attention to the order of adding coating syrup and cornstarch, first add an appropriate amount of coating syrup, and when the syrup is evenly attached to the surface of the hazelnuts, sprinkle cornstarch evenly, and when the...

Embodiment 3

[0059] 1. Preparation of coating syrup: Take 40 parts of corn syrup, 3 parts of fructooligosaccharide (liquid), 0.5 part of edible salt, 2 parts of whole milk powder, and 15 parts of purified water. Heating at 75°C, fully stirring evenly, so that the coating syrup forms a uniform fluidity liquid state. Prepare a large amount of coating syrup according to this ratio and cool it for later use.

[0060] 2. The first step of coating and baking the hazelnut kernels: take 100 parts of uncoated raw material hazelnut kernels, 5 parts of the coating syrup prepared in step 1, and 14 parts of cornstarch. The first step of coating the hazelnut kernels is completed in the coating machine, and the cornstarch is evenly wrapped on the surface of the hazelnut kernels. When coating, pay attention to the order of adding coating syrup and cornstarch, first add an appropriate amount of coating syrup, and when the syrup is evenly attached to the surface of the hazelnuts, sprinkle cornstarch evenly...

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Abstract

The invention discloses durian-mango hazelnut kernels and a preparation method thereof, and belongs to the technical field of food processing. By means of adhesion performance of prepared coating syrup, corn starch, mango freeze-dried powder and durian freeze-dried powder are uniformly attached to the surfaces of hazelnut kernels three times, layers are clear and taste is rich; baking at low temperature is performed to remove excess water and retain original fragrance of the hazelnut kernels; the principle of three times of baking aims to make each coating be firm without falling off. The baking processing method for applying natural durian freeze-dried powder and mango freeze-dried powder to nut products and endowing the products with special flavor and appearance is provided, and the shelf life of the prepared durian-mango hazelnut kernels is as long as 9 months.

Description

technical field [0001] The invention relates to durian, mango and hazelnut kernels and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] With the development of the national economy, my country's nut supply has formed an overall pattern dominated by market consumption, and the nut product processing industry occupies a very important position in the national economy. Hazelnut is an indispensable part of many family members of nuts. Hazelnut is the seed kernel of Betaceae plants, Hazel, Chinese stick, Dian stick, Chuan stick. Round, fragrant, rich in fat, tastes particularly delicious, with a lingering aftertaste, so it has become the most popular nut food, known as the "King of Nuts"; hazelnut is also a "frequent visitor" in people's fruit bowls. One of the "four major nuts", hazelnuts are crispy, delicious and nutritious, and can be eaten raw or fried. Hazelnut itself is rich in oil, which makes the fat-solubl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/38A23G3/42A23G3/48
CPCA23G3/48A23G3/38A23G3/42A23V2002/00
Inventor 施永雷束天锋张丽华王松
Owner SHANGHAI LAIYIFEN
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