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Freeze-dried powder coated nut meat and preparation method thereof

A technology of freeze-dried powder and nut kernels, which is applied in the field of food processing, can solve problems such as insufficient freeze-dried fruit powder sterilization treatment, freeze-dried fruit powder microorganisms exceeding the standard, freeze-dried fruit powder flavor loss, etc., to achieve storage stability, The effect of enriching the taste level and preventing collapse

Active Publication Date: 2022-04-08
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this solution uses a baking temperature of 60-80°C for 10-20 minutes, which is not enough to completely sterilize the freeze-dried fruit powder. Some tropical fruits have a high microbial content, and bulk fruit materials are produced and transported Sanitation is difficult to control, and there is a common risk of microbial excess in freeze-dried fruit powder
In addition, for some freeze-dried fruit powders that are sensitive to heat, the baking temperature of 60-80°C is enough to discolor the surface of the freeze-dried fruit powder, affect the appearance of the final product, and partially lose the flavor of the freeze-dried fruit powder

Method used

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  • Freeze-dried powder coated nut meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A kind of preparation method of freeze-dried powder coated nut kernel of the present embodiment comprises the following steps:

[0045] Before preparing the oil layer, the cashew kernels are baked and dried at 90-100° C. for 1-2 hours until the moisture content in the cashew kernels is 2-3%. The roasting process can make the cashew kernels crispy, and can also prevent moisture from migrating into the fat layer when the subsequent puffed layer is baked, destroying the adhesion of the fat layer.

[0046] Preparation of the oil-powder mixture: mix the melted cocoa butter and cheese berry powder (freeze-dried strawberry powder, cheese powder and powdered sugar) in a ratio of 10:1 to 8:1 to prepare the oil-powder mixture. The preparation of the oil-powder mixture can avoid the volatilization of flavor substances caused by the loss of baking water, greatly retain the strawberry flavor, and at the same time avoid the flavor fault after the pulp burst.

[0047] Grease layer pr...

Embodiment 2

[0053] A kind of preparation method of freeze-dried powder coating nut kernel of the present embodiment is basically the same as embodiment 1, the difference is:

[0054] Mix the melted cocoa butter with Zhizhi berry mixed powder (freeze-dried strawberry powder, cheese powder and powdered sugar) according to the ratio of 8:1;

[0055] In the oil layer, take the oil-powder mixture and mix evenly with the roasted cashew kernels (the ratio of cashew kernels to oil-powder mixture is 5:1);

[0056] In the polishing layer, the ratio of cashew kernels to polishing liquid is 10:1;

[0057] In the expanded layer, the mass ratio of wheat flour, deformed starch and glutinous rice flour is 20:20:1;

[0058] The Zhizhi berry cashew kernels (freeze-dried powder-coated nut kernels) prepared in this example maintain a complete shape; the shelf life is 8 months, and the strawberry flavor is strong and pure; Dense, but hard on the outside.

Embodiment 3

[0060] A kind of preparation method of freeze-dried powder coating nut kernel of the present embodiment is basically the same as embodiment 1, the difference is:

[0061] Mix the melted cocoa butter with Zhizhi berry mixed powder (freeze-dried strawberry powder, cheese powder and powdered sugar) according to the ratio of 9:1;

[0062] In the oil layer, take the oil-powder mixture and mix evenly with the roasted cashew kernels (the ratio of cashew kernels to oil-powder mixture is 4.5:1);

[0063] In the polishing layer, the ratio of cashew kernels to polishing liquid is 15:1;

[0064] In the puffed layer, the mass ratio of wheat flour, modified starch and glutinous rice flour is 30:30:1~20:20:1

[0065] The Zhizhi berry cashew kernel (freeze-dried powder coated nut kernel) prepared in this example maintains a complete shape; the shelf life is 8 months; the strawberry flavor is rich and pure; the inner layer of the product has a dense mouthfeel and the outer layer is crispy , ...

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Abstract

The invention relates to freeze-dried powder coated nut meat and a preparation method thereof, and belongs to the technical field of food processing. The technical problems that in the prior art, when freeze-dried powder is applied to nut meat flavor attaching, due to high-temperature baking in a preparation technology, freeze-dried powder is oxidized, discolored and loses flavor, nut meat grease is prone to being oxidized and loses taste, the quality guarantee period is shortened, due to low-temperature baking, the freeze-dried powder cannot be completely sterilized, and the risk that microorganisms exceed the standard exists are solved. The freeze-dried powder coated nut meat provided by the invention comprises the nut layer, the grease layer, the polishing layer and the puffing layer which are sequentially arranged from inside to outside, so that the problems that microorganisms of the freeze-dried powder coated nut meat exceed the standard and discolor can be effectively controlled, and the nut meat keeps grease, has a pulp explosion taste and is rich in flavor. The invention further provides a preparation method of the freeze-dried powder coated nut meat, the grease layer is prepared, grease seepage caused by high temperature is prevented, the puffing layer can be different from the grease layer in taste, and the taste of the product is enriched.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a freeze-dried powder-coated nut kernel and a preparation method thereof. Background technique [0002] As for imparting fruit flavor to nuts, common processing methods include: adding fruit essence, fruit flavoring powder, fruit granules, or using coating liquid or vegetable oil to impart flavor on the surface of nuts. For example, the Chinese Patent Application Publication No. CN111743131A, the title of the invention is "a fruit-flavored nut and its preparation method", the disclosed fruit-flavored nut is made of the following raw materials in parts by weight: 50-60 g of nuts, 10-15 g of kiwi fruit powder, and hawthorn powder 5-10g, durian powder 6-10g, pineapple powder 5-10g, watermelon powder 8-12g, white granulated sugar 15-25g, glucose 5-10g, fructose 10-15g, the nuts are composed of walnut kernels, almonds, peanuts and Cashew nuts are mixed in a ratio ...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23P20/20A23L29/30A23L5/20A23L27/12A23L27/10
CPCY02A40/90
Inventor 曹娟娟张书光杨欢齐路路刘腾飞叶奎胡晓波任晶晶
Owner CHACHA FOOD CO LTD
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