Nut sauce, preparation method therefor, and use thereof

Abstract

The present invention relates to the technical field of food processing, and specifically provides a nut sauce, a preparation method therefor, and a use thereof. The nut sauce comprises nuts and essence, the essence is liquid essence consisting of a solvent and an aroma-producing component, and the solvent is glyceryl triacetate. In the present invention, liquid essence taking glyceryl triacetate as a solvent is added, so that the aroma of the nut sauce is more complete, the lack of aroma is compensated for, the problem of bad smells such as rancid smell caused by long-time placement is solved, and the problem that the nut sauce is thickened due to a large addition amount, loses fluidity and thus cannot be produced is solved. The nut sauce of the present invention has wide market prospects.

Description

Nut flavoring sauce and its preparation method and application

[0001] Priority

[0002] The present application claims the priority benefit of Chinese Patent Application No. 202410600059.8, filed on May 15, 2024, entitled "Nut flavoring sauce and its preparation method and application". TECHNICAL FIELD

[0003] The present application relates to the technical field of food processing, in particular to a nut flavoring sauce and its preparation method and application. BACKGROUND

[0004] Nut paste is a paste made of nuts, with rich taste and high nutritional value. Common nut pastes include peanut butter, almond paste, cashew paste, and walnut paste. These pastes can not only be directly spread on bread or biscuits for consumption, but also be used as a seasoning for cooking to add flavor to dishes. The process of making nut paste is relatively simple, usually requiring soaking, roasting nuts, and then putting them into a blender or food processor to blend into a smooth paste. During the blending process, salt, sugar, vegetable oil, and other seasonings can be added according to personal taste to adjust the taste and texture. Nut paste is rich in unsaturated fatty acids, proteins, fiber, and various vitamins and minerals, which is beneficial to maintaining health, enhancing immunity, and reducing cholesterol. At the same time, nut paste can also add fun to people's diet due to its rich taste.

[0005] However, pure nut paste has the defect of insufficient aroma, and long-term storage can produce unpleasant odors such as halitosis. Therefore, it is common to add essence to nut paste, but the amount of essence added is generally not more than 0.5%, which is very limited in improving the lack of aroma. When people consume nut paste, they still need to add a large amount, resulting in high cost or sticky taste, affecting commercial value. SUMMARY

[0006] In view of the problems existing in the prior art, the present application provides a nut flavoring sauce and its preparation method and application.

[0007] In a first aspect, the present application provides a nut flavoring sauce, comprising nuts and essence, wherein the essence is a liquid essence composed of a solvent and an aroma component, the mass fraction of the solvent in the essence is 70-90%, and the solvent is triacetin.

[0008] The present application researches and finds that the essence solvent such as citrus oil and lemon oil extracted from citrus fruits or peels cannot be applied in nut sauce due to the heavy citrus fruit characteristic aroma; and the powder essence is difficult to be dissolved in the nut sauce and cannot be evenly dispersed, so it cannot be added in the form of powder, and the liquid essence dissolved in solvent is more suitable. The solvents in the liquid essence are mainly alcohol and propylene glycol, glycerol (glycerin), etc., which have good water and oil solubility, but can cause the nut sauce to be thick, which is the reason why the general addition amount in the prior art is not more than 0.5%. However, the present application accidentally finds that the essence with glyceryl triacetate as the solvent does not cause such a phenomenon. That is, the essence with glyceryl triacetate as the solvent can make the nut sauce have more complete aroma, make up for the insufficient aroma, solve the problem of unpleasant odor such as halitosis generated after long-term storage, and also does not cause the nut sauce to be thick and lose fluidity due to large addition amount.

[0009] It should be noted that the essence described in the present application is a food essence allowed to be added according to laws and regulations. Further, the essence described in the present application is a nut essence.

[0010] According to the nut seasoning sauce provided by the present application, the addition amount of the essence accounts for 1-10% of the mass of the nut seasoning sauce.

[0011] The addition amount of the essence in the prior art is generally not more than 0.5%, and the addition amount of the essence with glyceryl triacetate as the solvent can reach 10%, at which time the nut seasoning sauce is slightly thick, but still has normal fluidity to ensure normal production operation. Moreover, after the addition amount of the essence is increased, it is beneficial to make up for the insufficient aroma and cover up the unpleasant odor, and can meet the demand of people for nut sauce under the condition of less use amount.

[0012] According to the nut seasoning sauce provided by the present application, the nut is selected from one or more of almond, walnut, peanut, apricot kernel, hazelnut, cashew.

[0013] It can be understood that when the nut is almond, the essence selected is correspondingly almond essence. The rest is by analogy.

[0014] According to the nut seasoning sauce provided by the present application, the nut seasoning sauce further comprises edible salt and edible glucose.

[0015] In some embodiments of the present application, the nut seasoning sauce is composed of the following components in terms of weight percentage: nut 88-98.8%, essence 1-10%, edible salt 0.1-1%, and edible glucose 0.1-1%.

[0016] In a second aspect, the present application provides a preparation method of the above-mentioned nut seasoning sauce.

[0017] The preparation method comprises the following steps: high-temperature roasting nuts, cooling the nuts to room temperature, grinding the nuts, adding essence to the nuts, and grinding the nuts again.

[0018] Further, the high-temperature roasting is performed at a temperature of 110-180℃, and the roasting is performed until the water content of the nuts is not more than 8%. The cooling can be natural cooling or artificial cooling by using a device.

[0019] Further, before the addition of the essence, the grinding is performed by first coarse grinding and then fine grinding, and the temperature in the fine grinding process is strictly controlled to be below 60℃ to prevent the generation of undesirable odors such as paste odor.

[0020] In some embodiments of the present application, before the fine grinding, cooling water is circulated in the jacket layer of a fine grinding device (ball mill) to control the temperature of the coarsely ground nuts to be below 60℃, and edible salt and edible glucose are added, and then the fine grinding is performed until the fineness of the nut seasoning meets the requirement of 95% passing rate of 400 mesh.

[0021] Further, after the addition of the essence, the grinding is continued for 20-80 minutes, and cooling water is circulated during the grinding to ensure that the temperature of the nut seasoning is controlled to be below 60℃. Preferably, the cooling water is ice water.

[0022] In a third aspect, the present application provides the use of the nut seasoning in food.

[0023] The nut seasoning of the present application can be directly used for spreading, for example, on bread, biscuits and other food; or can be added as a seasoning to food, for example, to obtain nut-flavored milk, or a small amount of the nut seasoning of the present application can be added to food during cooking to season the food.

[0024] The present application provides a nut seasoning, a preparation method and use thereof. By adding liquid essence with triacetin as a solvent, the nut seasoning has more complete aroma, makes up for the insufficient aroma, solves the problem of undesirable odor such as rancid smell generated after long-term storage, and also does not cause the nut seasoning to become thick and lose fluidity due to large amount of addition. The nut seasoning of the present application has a broad market prospect. BRIEF DESCRIPTION OF DRAWINGS

[0025] Fig. 1 is the morphology of nut seasoning under different conditions (from left to right, no addition of essence, addition of essence with alcohol as a solvent, addition of essence with propylene glycol as a solvent, and addition of essence with triacetin as a solvent);

[0026] Fig. 2 is the morphology of nut seasoning after the addition of powder essence;

[0027] Figure 3 is the morphology of the nut seasoning sauce obtained in Comparative Example 6;

[0028] Figure 4 is the principal component PCA analysis result of the aroma component electronic nose response value of 6 examples and Comparative Example 1, Comparative Example 5. DETAILED DESCRIPTION

[0029] In order to make the objectives, technical solutions and advantages of the present application clearer, the technical solutions in the present application will be described clearly and completely below. Obviously, the described examples are part of the examples of the present application, rather than all the examples. Based on the examples in the present application, all other examples obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0030] If a specific technology or condition is not specified in the examples, it is performed according to the technology or condition described in the literature in the art, or according to the product manual. If the reagent or instrument used is not specified by the manufacturer, it is a conventional product that can be purchased through a regular channel.

[0031] The essences (almond essence, walnut essence, apricot kernel peanut essence) used in the following examples are commercially available. When it is a liquid essence, regardless of any one of triacetin, propylene glycol or alcohol as the solvent, the mass fraction of the solvent in the liquid essence is 70-90%.

[0032] Example 1

[0033] The present example provides a nut seasoning sauce, the raw material composition of which is as follows:

[0034] 88.5 parts by weight of almond, 10 parts by weight of almond essence with triacetin as the solvent, 1 part by weight of edible salt and 0.5 part by weight of edible glucose.

[0035] The present example also provides a preparation method of the above nut seasoning sauce, which is specifically as follows:

[0036] After the almond is baked at 135℃ for 40min (at this time, the water content is not more than 8%), it is naturally cooled to room temperature, then it is coarsely ground in a colloid mill, and then it is finely ground in a ball milling device. Before fine grinding, cooling water circulation is given to the jacket layer of the ball milling device, and the temperature of the coarsely ground material is controlled below 60℃, and edible salt and edible glucose are added, then the nut seasoning sauce is finely ground to a fineness of 400 mesh with a passing rate of 95%, and essence is added for further grinding for 80min. During the grinding process, ice water circulation is maintained to control the temperature of the nut seasoning sauce below 60℃, thereby obtaining the nut seasoning sauce.

[0037] Example 2

[0038] The present example provides a nut seasoning sauce, the raw material composition of which is as follows:

[0039] Almond 98.2 parts by weight, almond essence 1 part by weight with triacetin as solvent, edible salt 0.5 parts by weight and edible glucose 0.3 parts by weight.

[0040] The example also provides a preparation method of the above-mentioned nut sauce, which is specifically as follows:

[0041] After the almond is baked at 135℃ for 40 min (at this time, the water content is not more than 8%), the almond is naturally cooled to room temperature, then is coarsely ground in a colloid mill, and then is finely ground in a ball mill device. Before fine grinding, cooling water circulation is given to the jacket layer of the ball mill device, the temperature of the coarsely ground material is controlled to be below 60℃, edible salt and edible glucose are added, and then the fine grinding is performed until the fineness of the almond sauce satisfies 95% of 400 mesh passing rate. The essence is added and the grinding is continued for 20 min. During the grinding, ice water circulation is maintained to ensure that the temperature of the almond sauce is controlled to be below 60℃. Thus, the nut sauce is obtained.

[0042] Example 3

[0043] The example provides a nut sauce, and the raw material composition is as follows:

[0044] Almond 93.7 parts by weight, almond essence 5 parts by weight with triacetin as solvent, edible salt 0.8 parts by weight and edible glucose 0.5 parts by weight.

[0045] The example also provides a preparation method of the above-mentioned nut sauce, which is specifically as follows:

[0046] After the almond is baked at 135℃ for 40 min (at this time, the water content is not more than 8%), the almond is naturally cooled to room temperature, then is coarsely ground in a colloid mill, and then is finely ground in a ball mill device. Before fine grinding, cooling water circulation is given to the jacket layer of the ball mill device, the temperature of the coarsely ground material is controlled to be below 60℃, edible salt and edible glucose are added, and then the fine grinding is performed until the fineness of the almond sauce satisfies 95% of 400 mesh passing rate. The essence is added and the grinding is continued for 20 min. During the grinding, ice water circulation is maintained to ensure that the temperature of the almond sauce is controlled to be below 60℃. Thus, the nut sauce is obtained.

[0047] Example 4

[0048] The example provides a nut sauce, and the raw material composition is as follows:

[0049] Walnut kernel 93.7 parts by weight, walnut essence 5 parts by weight with triacetin as solvent, edible salt 0.8 parts by weight and edible glucose 0.5 parts by weight.

[0050] The example also provides a preparation method of the above-mentioned nut sauce, which is specifically as follows:

[0051] After the walnut kernels are roasted at 140°C for 30 min (at which time the water content is no more than 8%), the walnut kernels are naturally cooled to room temperature, then coarsely ground in a colloid mill, and then moved to a ball mill device for fine grinding. Before fine grinding, cooling water is circulated through the jacket layer of the ball mill device, the temperature of the coarsely ground material is controlled to be below 60°C, edible salt and edible glucose are added, and then the walnut seasoning sauce is fine ground to a fineness of 400 mesh with a passing rate of 95%. Then, essence is added and the grinding is continued for 50 min. During the grinding, ice water is circulated to ensure that the temperature of the walnut seasoning sauce is controlled to be below 60°C. Thus, the nut seasoning sauce is obtained.

[0052] Example 5

[0053] The nut seasoning sauce provided in this example has the following raw material composition:

[0054] 93.7 parts by weight of hazelnuts, 5 parts by weight of hazelnut essence with triacetin as a solvent, 0.8 parts by weight of edible salt, and 0.5 parts by weight of edible glucose.

[0055] The preparation method of the nut seasoning sauce provided in this example is also provided and is as follows:

[0056] After the hazelnuts are roasted at 160°C for 20 min (at which time the water content is no more than 8%), the hazelnuts are naturally cooled to room temperature, then coarsely ground in a colloid mill, and then moved to a ball mill device for fine grinding. Before fine grinding, cooling water is circulated through the jacket layer of the ball mill device, the temperature of the coarsely ground material is controlled to be below 60°C, edible salt and edible glucose are added, and then the hazelnut seasoning sauce is fine ground to a fineness of 400 mesh with a passing rate of 95%. Then, essence is added and the grinding is continued for 60 min. During the grinding, ice water is circulated to ensure that the temperature of the hazelnut seasoning sauce is controlled to be below 60°C. Thus, the nut seasoning sauce is obtained.

[0057] Example 6

[0058] The nut seasoning sauce provided in this example has the following raw material composition:

[0059] 92 parts by weight of nuts (1:1 of almonds and peanuts), 6.5 parts by weight of almond peanut essence with triacetin as a solvent, 1 part by weight of edible salt, and 0.5 parts by weight of edible glucose.

[0060] The preparation method of the nut seasoning sauce provided in this example is also provided and is as follows:

[0061] The almond and peanut are roasted at 170℃ for 35min (the water content is not more than 8%), and then naturally cooled to room temperature. The material is coarsely ground in a colloid mill, and then transferred to a ball mill device for fine grinding. Before fine grinding, cooling water is circulated in the jacket layer of the ball mill device. The temperature of the coarsely ground material is controlled below 60℃, and edible salt and edible glucose are added. Then the material is finely ground to a fineness of 400 mesh with a passing rate of 95%. Then essence is added for further grinding for 50min. During the grinding process, ice water is circulated to ensure that the temperature of the almond and peanut seasoning sauce is controlled below 60℃. Thus, the nut seasoning sauce is obtained.

[0062] Comparative Example 1

[0063] The comparative example provides a nut seasoning sauce, and the raw material composition is as follows:

[0064] 98.2 parts by weight of almond, 1 part by weight of almond essence with glycerol triacetate as solvent, 0.5 part by weight of edible salt, and 0.3 part by weight of edible glucose.

[0065] The preparation method is as follows:

[0066] The almond is roasted at 135℃ for 40min (the water content is not more than 8%), and then naturally cooled to room temperature. The material is coarsely ground in a colloid mill, and then transferred to a ball mill device for fine grinding. Before fine grinding, cooling water is circulated in the jacket layer of the ball mill device. The temperature of the coarsely ground material is controlled below 60℃, and edible salt and edible glucose are added. Then the material is finely ground to a fineness of 400 mesh with a passing rate of 95%. Then essence is added for further grinding for 50min. During the grinding process, the cooling water circulation is stopped, and the temperature of the almond seasoning sauce is not controlled. Thus, the nut seasoning sauce is obtained.

[0067] Comparative Example 2

[0068] The comparative example provides a nut seasoning sauce, and the raw material composition is as follows:

[0069] 98.2 parts by weight of almond, 1 part by weight of almond essence with glycerol triacetate as solvent, 0.5 part by weight of edible salt, and 0.3 part by weight of edible glucose.

[0070] The preparation method is as follows:

[0071] After almond is roasted at 135℃ for 40min (at this time, the water content is not more than 8%), the almond is naturally cooled to room temperature, then the almond is coarsely ground in a colloid mill, and then the almond is finely ground in a ball mill device. Before fine grinding, cooling water is circulated in the jacket layer of the ball mill device, the temperature of the coarsely ground almond is controlled below 60℃, edible salt and edible glucose are added, then the almond is finely ground until the fineness of the almond sauce meets the requirement that 95% of the almond sauce passes through a 400-mesh sieve, then essence is added and the grinding is continued. During the grinding, ice water is circulated to ensure that the temperature of the almond sauce is controlled below 60℃.

[0072] However, after the almond essence with solvent being alcohol is added, the almond sauce becomes particularly thick and loses fluidity after about 5min of grinding, and the grinding cannot be continued normally.

[0073] Comparative Example 3

[0074] The comparative example provides a nut sauce, and the raw material composition of the nut sauce is as follows:

[0075] Almond 98.2 parts by weight, almond essence with solvent being propylene glycol 1 part by weight, edible salt 0.5 parts by weight, and edible glucose 0.3 parts by weight.

[0076] The preparation method of the nut sauce is as follows:

[0077] After almond is roasted at 135℃ for 40min (at this time, the water content is not more than 8%), the almond is naturally cooled to room temperature, then the almond is coarsely ground in a colloid mill, and then the almond is finely ground in a ball mill device. Before fine grinding, cooling water is circulated in the jacket layer of the ball mill device, the temperature of the coarsely ground almond is controlled below 60℃, edible salt and edible glucose are added, then the almond is finely ground until the fineness of the almond sauce meets the requirement that 95% of the almond sauce passes through a 400-mesh sieve, then essence is added and the grinding is continued. During the grinding, ice water is circulated to ensure that the temperature of the almond sauce is controlled below 60℃.

[0078] However, after the almond essence with solvent being propylene glycol is added, the almond sauce becomes particularly thick and loses fluidity after about 7min of grinding, and the grinding cannot be continued normally.

[0079] Comparative Example 4

[0080] The comparative example provides a nut sauce, and the raw material composition of the nut sauce is as follows:

[0081] Almond 98.2 parts by weight, almond essence with solvent being propylene glycol 1 part by weight, edible salt 0.5 parts by weight, and edible glucose 0.3 parts by weight.

[0082] The preparation method of the nut sauce is as follows:

[0083] After almond is roasted at 135℃ for 40min (at this time, the water content is not more than 8%), the almond is naturally cooled to room temperature, then the almond is coarsely ground in a colloid mill, and then is moved into a ball mill device for fine grinding. Before fine grinding, cooling water circulation is given to the jacket layer of the ball mill device, and the temperature of the coarsely ground almond is controlled below 60℃. Edible salt and edible glucose are added, and then the almond is fine ground until the fineness of the almond sauce meets the requirement of 95% passing rate of 400 mesh. Then, essence is added and the grinding is continued for 20min. During the grinding, cooling water circulation is maintained to ensure that the temperature of the almond sauce is controlled below 60℃. Thus, the nut sauce is obtained.

[0084] Comparative Example 5

[0085] The comparative example provides a nut sauce, and the raw material composition is as follows:

[0086] Almond 98.2 parts by weight, almond powder essence 1 part by weight, edible salt 0.5 parts by weight, and edible glucose 0.3 parts by weight.

[0087] The preparation method is as follows:

[0088] After almond is roasted at 135℃ for 40min (at this time, the water content is not more than 8%), the almond is naturally cooled to room temperature, then the almond is coarsely ground in a colloid mill, and then is moved into a ball mill device for fine grinding. Before fine grinding, cooling water circulation is given to the jacket layer of the ball mill device, and the temperature of the coarsely ground almond is controlled below 60℃. Edible salt and edible glucose are added, and then the almond is fine ground until the fineness of the almond sauce meets the requirement of 95% passing rate of 400 mesh. Then, essence is added and the grinding is continued for 20min. During the grinding, cooling water circulation is maintained to ensure that the temperature of the almond sauce is controlled below 60℃. Thus, the nut sauce is obtained.

[0089] Comparative Example 6

[0090] The comparative example provides a nut sauce, and the raw material composition is as follows:

[0091] Almond 86.5 parts by weight, almond essence with glyceryl triacetate as solvent 12 parts by weight, edible salt 1 part by weight, and edible glucose 0.5 parts by weight.

[0092] The preparation method is the same as that of Example 1.

[0093] Performance test

[0094] The nut sauces obtained in the examples and comparative examples are tested, the viscosity is measured, the flowability is observed, and the aroma is evaluated, and the results are shown in Table 1.

[0095] Table 1

[0096] To more intuitively compare the product forms after adding various flavors, Figs. 1 and 2 and Fig. 3 show the forms of the nut sauce under different conditions. Specifically, in Fig. 1, from left to right, there are no flavor added, flavor added with alcohol as a solvent (Comparative Example 2), flavor added with propylene glycol as a solvent (Comparative Example 3), flavor added with triacetin as a solvent (Example 1); Fig. 2 shows the form of the nut sauce after adding powder flavor (Comparative Example 4); and Fig. 3 shows the form of the nut sauce after adding more flavor in Comparative Example 6.

[0097] It can be seen that the flavor added with triacetin as a solvent in the embodiment of the present application can enhance the aroma while ensuring the flowability of the product, thereby not affecting normal production.

[0098] In addition, the electronic nose PEN3 of Airsense Company is used to detect the aroma of the nut sauce obtained in each example and comparative example, and the results are shown in Fig. 4.

[0099] Fig. 4 is the principal component PCA analysis result of the electronic nose response value of the aroma components of six examples and Comparative Examples 1 and 5. As can be seen from the figure, the variance contribution rate of the 1st principal component (1.main axis) is 99.48%, the variance contribution rate of the 2nd principal component (2.main axis) is 0.47%, and the cumulative contribution rate reaches 99.95%, indicating that the two principal components contain most of the information of the original data and can reflect the overall information of the aroma of six examples and Comparative Examples 1 and 5. Since the variance contribution rate of the 1st principal component (1.main axis) has reached 99.48%, the aroma represented by the 1st principal component (1.main axis) is the main aroma of six examples and Comparative Examples 1 and 5, and can be used to identify and evaluate the difference and strength of the aroma.

[0100] The results are consistent with the results reflected by the artificial sensory test in Table 1, that is, the nut characteristic aroma of the nut sauce of Examples 1-6 is rich, while the characteristic aroma in Comparative Examples 1 and 5 is obviously weaker than that in Examples 1-6.

[0101] It should be noted that the endpoints of the ranges and any values disclosed herein are not limited to the precise values stated. The ranges and values should be construed to be approximations that can vary depending on the specific range or value. For ranges, the endpoints are included in the ranges, and the ranges are inclusive of the endpoints. The endpoints of the ranges and the individual points can be combined with one or more other endpoints or points to form new ranges or points, which are specifically disclosed herein.

[0102] In the description of the present specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", or "some specific embodiments" and the like means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the embodiments of the present application. In the present specification, the illustrative description of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any appropriate manner in any one or more embodiments or examples. In addition, those skilled in the art can combine and combine the different embodiments or examples described in the present specification and the features of the different embodiments or examples without contradiction.

[0103] Finally, it should be noted that: the above embodiments are only used to illustrate the technical solutions of the present application, and not to limit them; although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that: it can still modify the technical solutions recorded in the foregoing embodiments, or make equivalent replacement for part of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solution deviate from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A nut spread characterized in that, The nut and essence, the essence is liquid essence composed of solvent and aroma ingredients, the mass fraction of the solvent in the essence is 70-90%, the solvent is glyceryl triacetate; the added amount of the essence accounts for 1-10% of the mass of the nut sauce.

2. The nut spread of claim 1, wherein, The essence is nut essence.

3. Nut spread according to claim 1 or 2, characterized in that, The nut is selected from one or more of almond, walnut, peanut, apricot kernel, hazelnut, cashew.

4. The nut spread of any one of claims 1-3, wherein, The nut sauce also includes edible salt and edible glucose.

5. The nut spread of claim 4, wherein, The nut sauce is composed of nut 88-98.8%, essence 1-10%, edible salt 0.1-1% and edible glucose 0.1-1% by weight percentage.

6. Process for the preparation of a nut spread according to any one of claims 1-5, characterized in that, It comprises: The nut is roasted at high temperature, cooled to room temperature, then ground, essence is added and the grinding process is controlled below 60℃.

7. The method of preparing a nut spread according to claim 6, wherein, The high temperature roasting temperature is 110-180℃, and the nut is roasted until the water content is not more than 8%.

8. The method of preparing a nut spread according to claim 6 or 7, characterized in that, Before adding essence, the grinding process is coarse grinding first and then fine grinding; Before fine grinding, the jacket layer of the fine grinding equipment is circulated with cooling water to control the temperature of the coarse ground nut below 60℃, and then the nut sauce is fine ground until the fineness meets the requirement of 95% passing rate of 400 mesh; After adding essence, the grinding time is 20-80min, and the cooling water circulation is maintained to ensure that the temperature of the nut sauce is controlled below 60℃.

9. The use of the nut sauce of any one of claims 1-5 in food.

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