Floral nut and method of making same

Abstract

The application belongs to the technical field of food processing, and relates to flower-scented nuts and a preparation method thereof. In the prior art, it is difficult to endow the nuts with rich flower-scented flavor and keep the nuts crisp in taste without adding any essence flavoring, and the addition of the essence flavoring is not conducive to human health. The application provides the preparation method of the flower-scented nuts. The nuts are soaked in an EGCG solution to obtain wet nuts; the wet nuts are baked to obtain semi-cooked nuts; and the semi-cooked nuts are mixed with petals for scenting and then the petals are removed. EGCG can form a chemical adsorption effect with aroma substances, and the moisture in the nuts can also form a polar combination with the aroma substances. The internal structure of the baked nuts is relatively loose, and there are more channels, so that the aroma substances can be fully absorbed. The method endows the nuts with richer and more stable flower scent, and makes the flower scent reach the inside of the nuts. The prepared flower-scented nuts have rich flower-scented flavor and stable aroma, and do not contain essence or spice.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and specifically relates to a flower-scented nut and a preparation method thereof. BACKGROUND

[0002] Nuts are an important component of snack foods, and are nutritious, healthy and unique in flavor. Nuts contain rich unsaturated fatty acids, especially monounsaturated fatty acids, which help prevent cardiovascular disease; they also contain minerals such as phosphorus, potassium and iron, which play an important role in human energy metabolism and growth and development; in addition, nuts are a source of protein, and regular consumption of nuts can effectively supplement essential amino acids in the human body, and nuts contain rich dietary fiber, which helps maintain the intestinal function of the human body. In recent years, as the consumption level improves, more and more consumers are concerned about their dietary health, and the demand for nut food intake has gradually increased. The latest dietary guidelines in China recommend a daily intake of 25-35g of beans and nuts. At the same time, this has brought new opportunities and challenges to the nut food industry, and it is necessary to continuously adapt to market changes and meet the individualized needs of consumers for sensory experience, and to develop more healthy and enjoyable products.

[0003] Rose, jasmine and osmanthus are traditional famous flowers, and have ornamental value, edible value and medicinal value. For example, rose contains rich chemical active ingredients, mainly including flavonoids, aromatic compounds and polyphenols, etc., and has multiple functions such as antioxidant, beauty, nourishing the stomach and protecting the liver, and promoting blood circulation. Rose is also a good food with medicinal and edible value, and can be used as an ingredient for various delicious dishes, such as rose tea, rose jam, rose cake and rose wine.

[0004] At present, there are few products that add flower fragrance to nuts, and the existing flower-flavored nut products are mostly flavored by adding a small amount of flower-flavored seasoning powder. For example, Chinese Patent Application Publication No. CN116264903A, filed on December 16, 2021, entitled "Rose-coated peanut and preparation method", discloses a method comprising the following steps: grading and selecting peanut kernels, pretreating the peanut kernels, preparing rose powder, preparing syrup, preparing coating powder, preparing coated peanuts, baking, and vacuum sealing and packaging to obtain coated peanut products. The raw materials include the following components: 40-80 parts of peanut kernels, 30-90 parts of coating powder, and 40-50 parts of sugar powder. The coating powder includes rose powder, wheat flour, and glutinous rice flour in a mass ratio of 1:1:1. The rose-coated peanuts prepared by the method have a strong rose fragrance in a short time, but the rose fragrance becomes weak over time. For another example, Chinese Patent Application Publication No. CN108967984A, filed on August 9, 2018, entitled "Preparation method of rose-flavored sunflower seeds", discloses raw materials: 14-17 parts of salt, 7-10 parts of brown sugar, 26-29 parts of white sugar, 0.4-0.8 parts of sweetener, 0.07-0.11 parts of sodium saccharin, 0.04-0.08 parts of sucralose, 0.1-0.3 parts of acesulfame potassium, 50-80 parts of sunflower seeds, 300-500 parts of water, and flavorings and spices. The flavorings include 0.07-0.09 parts of ethyl maltol, 0.1-0.14 parts of vanillin, and 1-1.4 parts of rose flavor. The sunflower seeds prepared by the method are added with rose flavor, but as the consumption level improves, more and more consumers pay attention to food ingredient lists, and more people pursue label cleanliness and no added flavoring powder. Therefore, how to make nuts fully absorb the fragrance of flowers, achieve a strong flower fragrance of nuts without adding any flavoring powder, and make the nuts have a crispy taste, is a problem to be solved. SUMMARY

[0005] 1. Problem to be solved

[0006] In view of the technical problem in the prior art that it is difficult to give nuts a strong flower fragrance without adding any flavoring material, and the nuts remain crispy in taste, and the addition of flavoring material is not conducive to human health. The present application provides a preparation method of flower-flavored nuts, and the flower-flavored nuts prepared by the method have a strong flower fragrance, stable aroma, and no flavor or spice.

[0007] 2. Technical solution

[0008] To achieve the above-mentioned purpose, the technical solution provided is as follows:

[0009] The preparation method of flower-flavored nuts of the present application comprises the following steps:

[0010] Soaking nuts in an EGCG solution to obtain wet nuts;

[0011] Roasting wet nuts yields semi-cooked nuts;

[0012] After mixing semi-cooked nuts with flower petals and then removing the petals, you get floral-scented nuts.

[0013] Preferably, the temperature for roasting wet nuts is 80–90°C, and the roasting time is 0.5–1.5 h.

[0014] Preferably, the aromatic nuts are roasted at a temperature of 80-90°C for 1-3 hours.

[0015] Furthermore, the petals are one or more of rose petals, jasmine petals, or osmanthus petals; the nuts are one or more of cashew nuts, almonds, or macadamia nuts.

[0016] Furthermore, the concentration of the EGCG solution is 2-3 wt%; the soaking temperature is 75-85°C, and the soaking time is 10-30 min.

[0017] Preferably, the solution is an aqueous solution or an ethanol solution of EGCG.

[0018] Preferably, the ratio of nuts to EGCG aqueous solution is 1:10 by mass.

[0019] Furthermore, the moisture content of the semi-cooked nuts is 8-10 wt%.

[0020] Retaining 8-10 wt% moisture in semi-cooked nuts is to allow aroma molecules to form stable hydrogen bonds with polar water extracts such as EGCG, thereby achieving chemical adsorption.

[0021] Furthermore, calculated by mass ratio, the ratio of the semi-cooked nuts to the petals is 5:1 to 3.

[0022] Furthermore, the process parameters for the scenting are as follows: after sealing and standing at 20-35°C for 12-18 hours, the petals and nuts are turned over, sealed and stood again, and then scented at 20-35°C for 12-18 hours.

[0023] Preferably, the temperature of the semi-cooked nuts is lowered to 40°C, and the aging process begins in a cardboard box.

[0024] Furthermore, after obtaining the floral-scented nuts, they are coated; the raw materials for the coating include petal fragments.

[0025] Preferably, the aromatic nuts are roasted before coating, at a temperature of 80-90℃ for 0.5-1.5 hours.

[0026] Furthermore, the coating is applied twice with powder; calculated by weight ratio,

[0027] First coating: First coating liquid: white sugar: maltose syrup: salt: water in a ratio of 5:18:1:9; First coating powder: sugar powder: milk powder: maltodextrin: beetroot powder in a ratio of 1:1:1:0.1; Nuts: First coating liquid: First coating powder in a ratio of 20:1~2:2~3; nut blanks are obtained;

[0028] The first coating process perfectly encapsulates the floral-scented nuts within the coating layer, better preserving the floral fragrance absorbed during the scenting process. At the same time, the surface of the nuts is roughened to facilitate the adhesion of subsequent petal fragments.

[0029] Second coating: Second coating liquid: First coating liquid: First coating powder: Butter ratio is 10:1.5:0.5; Second coating powder: Petal fragments: Maltodextrin ratio is 4:1; Nut embryo: Second coating liquid: Second coating powder ratio is 20:2~3:1~4.

[0030] The second coating with powder reduces the stickiness between the nut pieces during the coating process, allowing the petal fragments to adhere more evenly to the surface of the nut pieces, resulting in a neater appearance.

[0031] Preferably, the baking temperature for the first coating is 105°C and the baking time is 0.5 to 1 hour; the baking temperature for the second coating is 75°C and the baking time is 3 to 4 hours.

[0032] The double coating and baking process facilitates dual flavoring and achieves a crispy texture for the nuts. The first coating and baking uses a higher temperature to further dry the nuts and make them crispier; the second coating and baking uses a low-temperature, long-time baking process to preserve the color and aroma of the petal fragments as much as possible, because the petal fragments are prone to discoloration at high temperatures.

[0033] Furthermore, the preparation of the petal fragments involves drying the petals at a low temperature of 40–50°C for 18–22 hours, controlling the moisture content to be 9–11%.

[0034] Preferably, the petals are crushed and sieved to collect petal fragments between 4 and 16 mesh.

[0035] The aromatic nuts are prepared by the method described above.

[0036] 3. Beneficial effects

[0037] Compared with existing known technologies, the technical solution provided by this invention has the following beneficial effects:

[0038] (1) The method for preparing the floral-scented nuts of the present invention involves soaking the nuts in a solution of epigallocate c-hin gallate (EGCG), then roasting them, and then scenting them with flower petals to obtain floral-scented nuts. The EGCG absorbed by the nuts can form a chemical adsorption with the aroma substances, while the moisture inside the nuts can also form a polar combination with the aroma substances. Furthermore, the internal structure of the roasted nuts is relatively loose with many channels, which can fully absorb the aroma substances. This method gives the nuts a richer and more stable floral aroma, allowing the floral aroma to reach deeper into the nuts. At the same time, EGCG is one of the main components of catechins in tea and has strong antioxidant properties. While exerting a chemical aroma-absorbing effect, EGCG can also give the nuts stronger antioxidant activity.

[0039] (2) The floral-scented nuts of the present invention are prepared by baking the nuts after they absorb EGCG and then scenting them with petals. The resulting floral-scented nuts have a rich and stable floral flavor, do not contain any flavorings or fragrances, and have extremely clean ingredients. Attached Figure Description

[0040] Figure 1 This is a photograph of the floral-scented nut product prepared in Example 6.

[0041] Figure 2 Photograph of the floral-scented nut product prepared in Comparative Example 3. Detailed Implementation

[0042] To further understand the content of this invention, the invention will be described in detail with reference to the embodiments.

[0043] Example 1

[0044] The preparation method of the floral-scented nuts in this embodiment includes the following steps:

[0045] (1) Prepare an EGCG aqueous solution with a concentration of 2wt%, pour cashews into the EGCG aqueous solution and heat and soak them. The mass ratio of cashews to EGCG aqueous solution is 1:10. Soak at 75℃ for 30 minutes to obtain wet cashews.

[0046] (2) Roast the wet cashews at 80°C for 1.5 hours, retaining 10% of the nut moisture to obtain semi-roasted cashews.

[0047] (3) When the temperature of the semi-cooked cashews drops to 40℃, mix the semi-cooked cashews with rose petals and let them sit. Mix the semi-cooked cashews with rose petals at a mass ratio of 5:1, put them in a paper box, seal and let them stand. After 18 hours of sitting at 20℃, open the paper box, turn the rose petals and nuts over, mix them evenly, seal and let them stand again. After 18 hours of sitting at 20℃, open the paper box, turn the rose petals and nuts over, mix them evenly, seal and let them stand again.

[0048] (4) Remove the rose petals by hand to obtain the floral nuts.

[0049] (5) Roast the floral nuts at 80℃ for 3 hours until they are crispy.

[0050] Traditional processing of scented tea primarily relies on physical adsorption to absorb floral aromas from the tea leaves. This physical adsorption utilizes the porosity of tea leaves and the presence of highly absorbent ether extracts (palmitic acid, terpenes, etc.). Compared to dried tea leaves, dried nuts have weaker adsorption capacity due to their porous structure. Although nuts also contain small amounts of palmitic acid and other components that can contribute to some physical aroma absorption, this adsorption is easily broken down, resulting in a short-lasting fragrance. EGCG, a major catechin in tea, possesses strong antioxidant properties. It is readily soluble in water and exhibits strong polarity. By soaking nuts in an EGCG solution, allowing them to fully absorb the EGCG, followed by roasting to loosen the nuts while retaining some moisture, and then mixing them with flower petals for scenting, the absorbed EGCG in the nuts can chemically adsorb the aromatic substances. Simultaneously, the moisture within the nuts can form polar bonds with these aromatic compounds. Furthermore, the roasted nuts have numerous channels that allow for ample absorption of aromatic substances. This method imparts a richer and more stable floral aroma to the nuts, allowing the fragrance to penetrate deeper into the nut itself. This solves the problem that the physical adsorption of rose fragrance by dried nuts is weak and unstable.

[0051] The floral-scented nut product prepared in this embodiment has a complete shape, a rich rose flavor, and a crisp texture. The rose aroma in the nuts has a long retention time, lasting up to 8 months.

[0052] Example 2

[0053] The preparation method of the floral-scented nuts in this embodiment includes the following steps:

[0054] (1) Prepare an EGCG aqueous solution with a concentration of 3wt%, pour cashews into the EGCG aqueous solution and heat and soak them. The mass ratio of cashews to EGCG aqueous solution is 1:10. Soak at 85℃ for 10 minutes to obtain wet cashews.

[0055] (2) Roast the wet cashews at 90°C for 0.5 hours, retaining the moisture content of the nuts down to 8%, to obtain semi-roasted cashews.

[0056] (3) When the temperature of the semi-cooked cashews drops to 40℃, mix the semi-cooked cashews with rose petals and let them sit. Mix the semi-cooked cashews with rose petals at a mass ratio of 5:3, put them in a paper box, seal and let them stand. After 12 hours of curing at 35℃, open the paper box, turn the rose petals and nuts over, mix them evenly, seal and let them stand again. Curing time is 12 hours at 35℃.

[0057] (4) Remove the rose petals by hand to obtain the floral nuts.

[0058] (5) Roast the floral nuts at 90℃ for 1 hour until they are crispy.

[0059] The floral-scented nut product prepared in this embodiment has a complete shape, a rich rose flavor, and a crisp texture. The rose aroma in the nuts can be retained for a long time and can last for 8 months.

[0060] Example 3

[0061] The preparation method of the floral-scented nuts in this embodiment includes the following steps:

[0062] (1) Prepare an EGCG aqueous solution with a concentration of 2.5wt%. Pour cashews into the EGCG aqueous solution and heat and soak them. The mass ratio of cashews to EGCG aqueous solution is 1:10. Soak at 80℃ for 20 minutes to obtain wet cashews.

[0063] (2) Roast the wet cashews at 85°C for 1 hour, retaining 9% of the nut moisture to form semi-cooked cashews.

[0064] (3) When the temperature of the semi-cooked cashews drops to 40℃, mix the semi-cooked cashews with rose petals and let them sit. Mix the semi-cooked cashews with rose petals at a mass ratio of 5:2, put them in a paper box, seal and let them stand. After 16 hours of sitting at 25℃, open the paper box, turn the rose petals and nuts over, mix them evenly, seal and let them stand again. After 16 hours of sitting at 25℃, let them sit.

[0065] (4) Remove the rose petals by hand to obtain the floral nuts.

[0066] (5) Roast the floral nuts at 85℃ for 2 hours until they are crispy.

[0067] The rose nut product prepared in this embodiment has a complete shape, a rich rose flavor, and a crisp texture. The rose aroma in the nuts blends with the nuts, creating a long-lasting and pleasant flavor that can last for 8 months.

[0068] Comparative Example 1

[0069] The preparation method of this comparative example of floral-scented nuts is basically the same as that of Example 3, except that the nuts are not soaked in EGCG aqueous solution.

[0070] The floral-scented nuts prepared in this comparative example have only a slight rose fragrance, and the fragrance is short-lived, lasting only 3 months.

[0071] Comparative Example 2

[0072] The preparation method of the floral-scented nuts in this comparative example is basically the same as that in Example 3, except that the EGCG aqueous solution is replaced with a pure aqueous solution.

[0073] The floral nuts prepared in the comparative ratio have a rose fragrance, but it is not harmonious and the aroma is weak.

[0074] Comparative Example 3

[0075] The preparation method of the floral-scented nuts in this comparative example is basically the same as that in Example 3, except that the wet cashews are not roasted.

[0076] The floral nuts prepared in this comparative example have a rose fragrance, but the fragrance is not long-lasting, the nuts are not crisp enough, and the surface of the nuts is dark in color.

[0077] Comparative Example 4

[0078] The preparation method of the floral-scented nuts in this comparative example is basically the same as that in Example 3. The difference is that the step of mixing and scenting the nuts and petals is replaced by separating the nuts and petals, dividing the carton space in two with mesh, and placing the nuts and fresh flowers on both sides respectively.

[0079] The process implemented in this comparative example simplifies the steps of separating fresh flowers and nuts, but the resulting floral-scented nuts have a weak floral aroma.

[0080] As can be seen from the above, in Examples 1-3, the nuts are soaked in EGCG solution, then roasted, and then mixed with fresh rose petals for scenting. The resulting floral nut products are intact, crispy, and have a rich and lasting rose flavor.

[0081] Example 4

[0082] The preparation method of the floral-scented nuts in this embodiment is basically the same as that in embodiment 3, except that the nuts used in this embodiment are almonds and the petals are jasmine petals.

[0083] The jasmine-scented nut product prepared in this embodiment is intact, has a rich jasmine aroma, a crisp texture, and the jasmine aroma in the nuts can be retained for a long time, lasting up to 8 months.

[0084] Example 5

[0085] The preparation method of the floral-scented nuts in this embodiment is basically the same as that in embodiment 3, except that the nuts used in this embodiment are macadamia nuts and the petals are osmanthus petals.

[0086] The floral-scented nut product prepared in this embodiment is intact, has a rich osmanthus aroma, a crisp texture, and the osmanthus fragrance in the nuts is delicate and long-lasting, lasting for 8 months.

[0087] As can be seen from Examples 4 and 5, the nuts in the floral-scented nuts can be replaced with almonds or macadamia nuts; the petals in the mixed scenting process can be replaced with jasmine or osmanthus. The prepared floral-scented nuts have a rich floral aroma, a crisp texture, a stable shelf life, and an intact shape.

[0088] Example 6

[0089] The method for preparing the floral-scented nuts in this embodiment is further optimized based on the floral-scented nuts obtained in step (4) of Example 3, by baking at 85°C for 1 hour, and also includes the following steps:

[0090] (6) Preparation of rose petal fragments: After drying the rose petals at a low temperature of 45℃ for 18 hours, the moisture content is controlled at 10%. The petals are then crushed in a machine and sieved through 4 mesh and 16 mesh. The rose petal fragments between 4 mesh and 16 mesh are mainly collected.

[0091] (7) First coating: Mix powdered sugar, milk powder, maltodextrin, and beetroot powder in a mass ratio of 1:1:1:0.1 to obtain a first coating powder. Mix granulated sugar, maltose syrup, edible salt, and water in a mass ratio of 5:18:1:9 to obtain a first coating liquid. Mix 100g of the above cashews with 5g of the above coating liquid evenly. Then, using an octagonal mixing pot, evenly sprinkle 10g of the first coating powder onto the cashews. After coating, dry at 105℃ for 0.5h to obtain cashew embryos.

[0092] The initial coating process perfectly encapsulates the floral aroma within the nuts, better preserving the fragrance absorbed during the scenting process. Simultaneously, the surface of the nuts is roughened to facilitate the adhesion of subsequent petal fragments. Beetroot powder, a natural coloring agent, gives the nuts a pink base color, while milk powder and powdered sugar provide initial flavoring.

[0093] (8) Secondary coating: Secondary coating powder is prepared by mixing rose petal fragments and maltodextrin at a mass ratio of 4:1. Secondary coating liquid is prepared by mixing the primary coating liquid, primary coating powder, and butter at a mass ratio of 10:1.5:0.5. Take 100g of cashew nut embryos and mix them evenly with 10g of secondary coating liquid. Then, coat the cashew nut embryos evenly with 5g of secondary coating powder and bake at 75℃ for 3 hours to obtain floral-scented nuts.

[0094] The purpose of adding the first-stage coating powder to the second coating solution is to utilize the fine texture of powdered sugar and milk powder to form a viscous solution that adheres tightly to the surface of the nuts, resulting in a crispy outer layer after baking. Adding butter reduces the stickiness of the coating solution, preventing the nuts from sticking together excessively during the coating process. Adding maltodextrin to the petal pieces roughens their surface, further reducing adhesion between the nuts and allowing the petals to adhere more evenly to the nut surface.

[0095] The floral-scented nuts prepared in this embodiment have a rich rose flavor and a crispier texture. The rose aroma in the nuts is stable, and the entire nut blends seamlessly with the petals, resulting in a more beautiful appearance.

[0096] In this embodiment, the floral fragrance can be maintained for a longer period of time, up to 12 months at room temperature.

[0097] Example 7

[0098] The preparation method of the floral-scented nuts in this embodiment is basically the same as that in Example 6, except that...

[0099] Preparation of crushed rose petals: temperature 40℃, time 22h, moisture content controlled at 11%.

[0100] First coating: 100g of the above cashews, 7g of the above coating liquid, and 12g of first coating powder are dried at 105℃ for 0.75h to obtain cashew embryos.

[0101] Second coating: 100g cashew nut embryos, 12g second coating liquid, 12g second coating liquid, bake at 75℃ for 3.5h.

[0102] The floral-scented nuts prepared in this embodiment have a rich rose flavor and a crispier texture. The rose aroma in the nuts is stable, and the entire nut blends seamlessly with the petals, resulting in a more beautiful appearance.

[0103] In this embodiment, the floral fragrance can also be maintained for a long time, lasting up to 12 months.

[0104] Example 8

[0105] The preparation method of the floral-scented nuts in this embodiment is basically the same as that in Example 6, except that...

[0106] Preparation of crushed rose petals: temperature 50℃, time 20h, moisture content controlled at 9%.

[0107] First coating: 100g of the above cashews, 10g of the above coating liquid, and 15g of first coating powder are dried at 105℃ for 1 hour to obtain cashew embryos.

[0108] Second coating: 100g cashew nut embryos, 15g second coating liquid, 20g second coating liquid, bake at 75℃ for 4 hours.

[0109] The floral-scented nuts prepared in this embodiment have a rich rose flavor and a crispier texture. The rose aroma in the nuts is stable, and the entire nut blends seamlessly with the petals, resulting in a more beautiful appearance.

[0110] In this embodiment, the floral fragrance can still be maintained for a long time, lasting up to 12 months.

[0111] As can be seen from Examples 6-8, the floral-scented nuts are coated with flour and baked twice, resulting in coated floral-scented nuts with a rich rose flavor, a more delicious and crispy texture, and the rose aroma in the nuts can be retained for a longer time. The whole nut and petals are integrated into one, making the appearance more beautiful.

[0112] Comparative Example 5

[0113] The preparation method of the floral-scented nuts in this comparative example is basically the same as that in Example 6, except that the mixing and scenting step is removed and the wet cashews from Example 3 are used.

[0114] The floral nuts prepared in this comparative ratio lacked crispness, and the floral aroma relied solely on the surface petals, resulting in a weak aftertaste.

[0115] Comparative Example 6

[0116] The preparation method of the floral-scented nuts in this comparative example is basically the same as that in Example 3, except that the moisture content of the semi-cooked nuts is 5%.

[0117] The floral aroma prepared in this comparative example was relatively weak and its retention time was relatively short. Due to the low moisture content of the semi-cooked nuts and the lack of a water medium, the water-extractable substance EGCG was less effective, and the adsorption effect of water itself was also lost, resulting in a weaker overall floral aroma. The floral aroma mainly relied on physical adsorption, and therefore its retention time was relatively short.

[0118] Example 9

[0119] The preparation method of the fragrant nuts in this embodiment is basically the same as that in embodiment 6. The difference is that the fragrant nuts (jasmine almonds) prepared by step (4) of embodiment 4 are used, and the petal fragments in the coating material are jasmine petal fragments.

[0120] The jasmine-scented nuts prepared in this embodiment have a rich jasmine aroma and a crispier texture. The jasmine fragrance in the nuts can be retained for a longer time, and the entire nut and petals are integrated into one, resulting in a more beautiful appearance.

[0121] Example 10

[0122] The preparation method of the floral-scented nuts in this embodiment is basically the same as that in embodiment 6. The difference is that the floral-scented nuts (osmanthus macadamia nuts) prepared by step (4) of embodiment 5 use osmanthus petal fragments in the coating material.

[0123] The osmanthus-scented nuts prepared in this embodiment have a rich osmanthus fragrance and a crispier texture. The osmanthus fragrance in the nuts can be retained for a longer time, and the entire nut and petals are integrated into one, making the appearance more beautiful.

[0124] Table 1. Taste Evaluation Results (out of 100)

[0125]

[0126]

[0127] The embodiments described above are merely preferred embodiments of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications, improvements, and substitutions without departing from the concept of the present invention, and these all fall within the scope of protection of the present invention. Therefore, the scope of protection of this patent should be determined by the appended claims.

Claims

1. A method of preparing a floral nut, characterized in that: The method comprises the following steps: immersing nuts in an EGCG solution to obtain wet nuts; roasting the wet nuts to obtain semi-roasted nuts; mixing the semi-roasted nuts with petals to obtain flower-scented nuts.

2. The method of claim 1, wherein: The petals are rose petals, jasmine petals or magnolia petals; the nuts are cashews, almonds or macadamia nuts.

3. The method of claim 2, wherein: The concentration of the EGCG solution is 2-3 wt%; the temperature of the immersion is 75-85℃, and the time of the immersion is 10-30 min.

4. The method of claim 2, wherein: The water content of the semi-roasted nuts is 8-10 wt%.

5. The method of claim 2, wherein: The ratio of the semi-roasted nuts to the petals is 5:1-3 by mass ratio.

6. The method of claim 5, wherein: The process parameters of the mixing are as follows: sealing and standing, mixing at 20-35℃ for 12-18 h, stirring the petals and nuts, sealing and standing again, and mixing at 20-35℃ for 12-18 h.

7. The method of making a floral nut according to any one of claims 1-6, wherein: coating the flower-scented nuts; the raw materials of the coating include petal fragments.

8. The method of claim 7, wherein: The coating uses two coating powders; by mass ratio, the first coating powder: the first coating liquid: white sugar: malt syrup: edible salt: water is 5:18:1:9; the first coating powder: sugar powder: milk powder: malt dextrin: beetroot powder is 1:1:1:0.1; the nuts: the first coating liquid: the first coating powder is 20:1-2:2-3; to obtain nut blanks; the second coating powder: the second coating liquid: the first coating liquid: the first coating powder: butter is 10:1.5:0.5; the second coating powder: petal fragments: malt dextrin is 4:1; the nut blanks: the second coating liquid: the second coating powder is 20:2-3:1-4.

9. The method of claim 7, wherein: The preparation of the petal fragments: drying the petals at 40-50℃ for 18-22 h to control the water content at 9-11%.

10. A floral nut characterized in that, The method is prepared by any one of claims 1-9. The method is prepared by any one of claims 1-9.

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