Processing method of bubble nuts

A processing method and technology of nuts, applied in the confectionery industry, confectionery, food ingredients as taste improvers, etc., can solve the unsolved problems of foaming agent easy to react in advance, product surface foaming, etc., to achieve product beauty, mix Evenly used for a short time, to ensure the effect of adhesion

Inactive Publication Date: 2021-06-01
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this solution uses a foaming agent for coating, it does not solve the problem that the foaming agent is easy to react in advance during the process, resulting in foaming on the surface of the product

Method used

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  • Processing method of bubble nuts
  • Processing method of bubble nuts
  • Processing method of bubble nuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of processing method of bubble pistachio of the present embodiment, comprises the following steps:

[0031] Syrup cooking: first weigh 23g of water, 22g of white granulated sugar, 40g of maltose syrup, and 0.02g of edible essence, mix the above-mentioned prepared materials well, stir evenly, and heat to 85°C. The compound syrup of this example has a suitable concentration, strong adhesion between pistachios and the air bubble powder, less water content, the air bubble powder will not react prematurely, and the amount of water added makes the syrup not too thick. It makes the pistachios easy to mix when coated with syrup, and the syrup adhered to a single pistachio is more even.

[0032] Pre-coated syrup: After the pistachios are sorted to remove impurities, add the syrup in Step 1 to 3.6% of the pistachio content, and stir well to make the syrup evenly stick to the surface of the pistachios. The amount of syrup added in this embodiment not only ensures the adhes...

Embodiment 2

[0038] The processing method of a kind of bubble nut of the present embodiment comprises the following steps: the bubble almond of the present embodiment and the processing method thereof, the basic steps are the same as that of the embodiment 1, the differences and improvements are:

[0039] Syrup cooking: first weigh 28g of water, 27g of white sugar, 45g of maltose syrup, and 0.05g of edible essence, mix the above-mentioned prepared materials well, stir evenly, and heat to 95°C;

[0040] Pre-coated syrup: After the almonds are sorted to remove impurities, add the syrup in step 1 to 6% of the amount of nuts, and stir well to make the syrup evenly stick to the surface of the nuts;

[0041] Coating powder: 95g powdered sugar, 0.2g powdered salt, 2g fruit powder, 3g silicon dioxide, 6g whey powder, 4g milk powder, 0.6g citric acid, 0.3g malic acid, 6g sodium bicarbonate, 0.3g vegetable oil, Yeast extract 0.2g is fully mixed and set aside. Put the almonds mixed with syrup in ste...

Embodiment 3

[0046] A kind of processing method of bubble cashew kernel of the present embodiment, comprises the following steps:

[0047] Syrup cooking: First weigh 25g of water, 25g of white granulated sugar, 43g of maltose syrup, and 0.03g of edible essence, mix the above-mentioned prepared materials well, stir evenly, and heat to 90°C.

[0048] Pre-coated syrup: After the cashew kernels are sorted to remove impurities, add the syrup in step 1 to 5% of the nuts, and stir well to make the syrup evenly stick to the surface of the nuts.

[0049] Coating powder: 93 parts of powdered sugar, 0.15 parts of salt powder, 1.5 parts of fruit powder, 2 parts of silicon dioxide, 3 parts of milk powder, 0.4 parts of citric acid, 0.2 parts of malic acid, 5.5 parts of sodium bicarbonate, 0.2 parts of vegetable oil and 0.15 parts of yeast extract are fully mixed and set aside. Import the nuts mixed with syrup into the star anise mixing pot, sprinkle the above-mentioned air bubble powder according to 8%...

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Abstract

The invention belongs to the technical field of food processing, and relates to a processing method of bubble nuts. The method disclosed by the invention comprises the following steps: putting nuts into syrup, and uniformly stirring to obtain the nuts wrapped with the syrup; the nuts wrapped with the syrup are placed in bubble powder to be evenly stirred, and the nuts wrapped with the bubble powder are obtained; and pre-baking the nut wrapped with the bubble powder at a low temperature, and then baking at a high temperature to obtain the bubble nut. In order to solve the technical problems that in the prior art, a bubble nut product is non-uniform in powder coating, the bubble feeling of the bubble nut product is insufficient, the heavy greasy feeling of the nut cannot be improved, and the bubble loss is serious in the processing process, the processing method of the bubble nut provided by the scheme delays the reaction of bubble powder in the processing process by adopting a low-temperature slow drying and high-temperature short drying mode; the phenomenon that the surfaces of nuts bubble due to bubble reaction is improved, and then a novel nut snack product which is attractive in appearance and strong in bubble feeling after being eaten is obtained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of bubble nuts. Background technique [0002] A nut refers to a fruit consisting of a hard peel and seeds, the peel is hard and does not crack when ripe, and the fruit contains one or more seeds. Nuts are the essence of plants, rich in nutrients, high in protein, unsaturated fatty acids, and carbohydrates, and also contain minerals (phosphorus, calcium, iron, zinc), vitamins (vitamin B, E, etc.), dietary fiber, etc. It has excellent effects on human growth and development, physical fitness enhancement and disease prevention. [0003] The rapid growth of the sparkling water product market has led to a linear increase in the attention of the FMCG industry to bubbles. Before the wave of "bubbly water" was set off in the beverage industry, bubbles met us in the form of snacks. At present, on the market, carbon dioxide is mainly added during t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/54A23G3/36A23G3/00
CPCA23G3/0004A23G3/36A23G3/48A23G3/54A23V2002/00A23V2250/032A23V2250/044A23V2200/16A23V2250/218A23V2250/616
Inventor 朱勇生张书光齐路路曹娟娟刘卫光
Owner CHACHA FOOD CO LTD
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