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Production process of coated nut kernels

A production process, the technology of nut kernels, applied in the field of food processing, to achieve the effect of improving anti-oxidation, large contact area and uniform baking

Pending Publication Date: 2021-12-31
ANHUI ZHANSHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a production process of coated nut kernels, which is used to solve how to obtain a coating layer that is not easy to drop slag and powder in the prior art and improve the oxidation resistance of nut kernels, and how to make the roasting process Technical issues of more uniformity and faster cooling after baking

Method used

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  • Production process of coated nut kernels
  • Production process of coated nut kernels
  • Production process of coated nut kernels

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Such as Figure 1-8 Shown, a kind of production technology of coated nut kernel of the present embodiment comprises the following steps:

[0040] S1. Raw material selection and pretreatment: select nut varieties with full grains and no pests and diseases, wash and dry, remove the shell, and obtain nut kernels. Among them, the drying temperature is 110-115°C, and the drying time is 40-55 minutes; the nuts are selected from pecan kernels, pistachio kernels, cashew kernels, walnut kernels, almond kernels, macadamia nuts, and hazelnut kernels. one or a combination of more.

[0041] S2. Preparation of coating liquid: mix and dissolve flour, water, sugar, butylated hydroxyanisole according to the mass ratio of 8-15:120-140:25-35:1-3, boil over low heat until 120-130°C, Get a coat. Among them, the flour is made by mixing wheat flour and potato starch in a mass ratio of 3-5:1; the sugar is made by mixing white granulated sugar and maltose in a mass ratio of 6-8:1.

[0042] S3...

Embodiment 2

[0052] Such as figure 1 Shown, a kind of production technology of coated nut kernel of the present embodiment comprises the following steps:

[0053] S1. Raw material selection and pretreatment: select nut varieties with full grains and no pests and diseases, wash and dry, remove the shell, and obtain nut kernels. Wherein, the drying temperature is 112° C., and the drying time is 50 minutes; the nut variety is selected from cashew kernels.

[0054] S2. Preparation of coating solution: flour, water, sugar, and butyl hydroxyanisole were mixed and dissolved in a mass ratio of 12:130:28:1.6, boiled over low heat to 126°C to obtain a coating solution. Among them, the flour is made by mixing wheat flour and potato starch in a mass ratio of 4.2:1; the sugar is made by mixing white granulated sugar and maltose in a mass ratio of 7:1.

[0055] S3. Wrapping the nut kernels: use an automatic wrapping machine to wrap the surface of the nut kernels with a coating solution to obtain a sem...

Embodiment 3

[0059] Such as figure 1 Shown, a kind of production technology of coated nut kernel of the present embodiment comprises the following steps:

[0060] S1. Raw material selection and pretreatment: select nut varieties with full grains and no pests and diseases, wash and dry, remove the shell, and obtain nut kernels. Wherein, the drying temperature is 115° C., and the drying time is 42 minutes; the nut variety is selected from walnut kernels.

[0061] S2. Preparation of coating solution: flour, water, sugar, and butyl hydroxyanisole were mixed and dissolved in a mass ratio of 12:135:32:2.5, boiled over low heat to 126°C to obtain a coating solution. Among them, the flour is made by mixing wheat flour and potato starch in a mass ratio of 4.2:1; the sugar is made by mixing white granulated sugar and maltose in a mass ratio of 6.5:1.

[0062] S3. Wrapping the nut kernels: use an automatic wrapping machine to wrap the surface of the nut kernels with a coating solution to obtain a s...

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Abstract

The invention discloses a production process of coated nut kernels, and relates to the technical field of food processing. The production process of the coated nut kernels comprises the following steps of selecting and pretreating raw materials, preparing a coating solution, coating the nut kernels, performing two-stage baking, seasoning, cooling and packaging, wherein the coating solution is obtained by mixing and boiling flour, water, sugar and butyl hydroxy anisd; the sugar consisting of white granulated sugar and maltose has good sweetness and adhesion, so that the flour tightly coats the nut kernels, and a coating layer which is not easy to drop residues and powder is obtained; the butyl hydroxy anisd can release hydrogen atoms to block automatic oxidation of grease, so that the grease in the nut kernels is protected, and the oxidation resistance of the nut kernels is improved; the two-stage baking and seasoning processes are completed by a continuous rotary baking oven, and hot air is dispersed in a first-stage baking area and a second-stage baking area and has a large contact area with a coated semi-finished product, so that the baking is more uniform.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of coated nut kernels. Background technique [0002] Coated products are one of the more popular products in recent years. The surface of the material is coated with compound powder through syrup, and baked and seasoned to give the product more shape, crispness and flavor. At present, domestic coated nut kernel products are mainly divided into two categories, one is fried type, and the other is baked type. The basic process of the fried type is to coat the nuts with flour, deep-fry, add seasoning powder, and then deep-fry at high temperature after coating with flour, and then sprinkle seasoning powder to add flavor. Such products have high oil content, and the oil used for frying needs to be considered for reuse, and the nutritional retention of the product is poor. The basic process of the baked type is to coat the nuts with flour, bake, spray oil,...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L5/10A23L27/00A23L27/10A23P20/15
CPCA23L25/25A23L5/10A23L27/00A23L27/10A23P20/15
Inventor 赵化银汪太平刘绪光周春杰张静
Owner ANHUI ZHANSHI FOOD
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