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Macadamia nut tea and preparation method thereof

A technology for nut tea and nuts, which is applied to the field of macadamia nut tea and its preparation, can solve the problems of single taste, poor stability, easy oxidation and rancidity of macadamia nut products, facilitate continuous production, and realize large-scale production and application. , good for digestion and absorption

Active Publication Date: 2021-12-10
JILIN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the above-mentioned prior art, the object of the present invention is to provide a kind of macadamia nut tea and its preparation method, which solves the problem of poor solubility and poor stability in the traditional embedding method for high-fat macadamia nut products, which leads to Problems such as easy oxidative rancidity, short shelf life and single taste of macadamia nut products

Method used

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  • Macadamia nut tea and preparation method thereof

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Effect test

Embodiment 1

[0030] 1) Take 1.5 parts of black tea and soak in 750 parts of hot water at 90°C for 30 minutes, filter out the tea dregs, and the obtained extract is tea soup;

[0031] 2) After mixing 50 parts of maltodextrin, 50 parts of wall material sucrose, 0.3 part of mono-diglyceride fatty acid ester, 0.9 part of sucrose fatty acid ester and 2.25 parts of phospholipid, put it in the tea soup obtained in step 1), and then add Wash 100 parts of macadamia kernels, and then refine the above mixture with a colloid mill. If there are still small particles after the colloid mill, then return to colloid mill again until there are no small particles.

[0032] 3) Pump the material liquid after refining in step 2) into the stainless steel batching tank, heat to 60°C, use a high-pressure homogenizer to homogenize at 35Mpa, and then use an ultra-high pressure instantaneous sterilizer or a stainless steel constant temperature heating tank to sterilize The temperature is 90° C., and the sterilization...

Embodiment 2

[0036] 1) Take 3 parts of Pu'er tea and soak in 1000 parts of hot water at 90°C for 30 minutes, filter out the tea dregs, and the obtained extract is tea soup;

[0037] 2) After mixing 60 parts of maltodextrin, 40 parts of wall material sucrose, 0.5 part of mono- and diglyceride fatty acid ester, 0.7 part of sucrose fatty acid ester and 2 parts of phospholipid, put it in the tea soup obtained in step 1), and then add Wash 100 parts of macadamia kernels, and then refine the above mixture with a colloid mill. If there are still small particles after the colloid mill, then return to colloid mill again until there are no small particles.

[0038] 3) Pump the material liquid after refining in step 2) into the stainless steel batching tank, heat to 60°C, use a high-pressure homogenizer to homogenize at 35Mpa, and then use an ultra-high pressure instantaneous sterilizer or a stainless steel constant temperature heating tank to sterilize The temperature is 95° C., and the sterilization ...

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Abstract

The invention discloses macadamia nut tea and a preparation method thereof. The macadamia nut tea is prepared from the following raw materials in parts by weight: 80-100 parts of macadamia nut kernels, 30-80 parts of maltodextrin, 40-100 parts of cane sugar, 40-80 parts of milk powder, 1-6 parts of tea leaves, 1-6 parts of an emulsifier, 0.1-1 part of a food flavor and 0.1-1 part of food-grade silicon dioxide. According to the macadamia nut tea and the preparation method thereof, the macadamia nut tea product which is good in solubility, more stable in fat in the product, unique in flavor of nuts and tea fragrance and smooth in taste is prepared through a special formula and a special process. The obtained product is convenient to brew and easy to carry and store, product marketization is achieved, and the product is suitable for being industrially popularized and applied. According to the macadamia nut tea and the preparation method thereof, a processing way of macadamia nuts is widened, the additional value is increased, and the macadamia nut tea and the preparation method thereof have an important significance in healthy development of macadamia nut industry and poverty-overcoming and prosperity-becoming of farmers.

Description

technical field [0001] The invention relates to the technical field of agricultural product (food) processing, in particular to a macadamia nut tea and a preparation method thereof. Background technique [0002] Macadamia nut, alias: Queensland chestnut, macadamia walnut, macadamia nut, Queensland fruit, is a tree nut native to Australia. In 2019, the macadamia planting area in Yunnan was about 300,000 hectares, accounting for about 50% of the world's total planting area. Macadamia nuts are considered to be one of the best table nuts in the world. Its nuts are crispy, smooth, tender and delicious, with a unique buttery aroma. It is the best quality edible nut in the world. King". [0003] Macadamia nuts are rich in nutrients, not only rich in calcium, phosphorus, iron, vitamin B 1 , Vitamin B 2 and 8 kinds of amino acids necessary for the human body, the fat content is as high as 78%, of which unsaturated fatty acids account for 84% of the total fatty acids, mainly oleic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/28
CPCA23F3/163A23F3/28
Inventor 董周永李姣姣张铁华胡兴燕李宗成胡锦波
Owner JILIN UNIV
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