39 results about "Walnut Flavor" patented technology

The invention discloses walnut powder capable of preserving health and a preparation method of the walnut powder. Raw materials of the walnut powder comprise main materials and auxiliary materials, wherein the main materials comprise walnut kernels, coix seeds and black sesame seeds; the auxiliary materials comprise one or more selected from the group consisting of sorghum, black beans, Chinese yam, polygonum multiflorum, poria cocos, haws, red jujubes, lilies, radix puerariae and fresh ginger. The walnut powder is prepared through the following steps: a, selecting the raw materials; b, baking the selected raw materials; c, mixing the baked materials and pulping the mixed materials so as to obtain mixed primary pulp; and d, powdering the mixed primary pulp so as to obtain the walnut powder. The walnut powder can serve as nutrient breakfast which is high in walnut content and prominent in walnut flavor, various nutrient components are added, and the protein content is increased. Through the scientific concerted application, the nutrient requirements of various crowds are met, so that the walnut powder is particularly suitable for old people, children and women.

The invention relates to a kind of Chinese yam and walnut compound beverage, which is mainly made of the following raw materials by weight, 1-8 parts of Chinese yams, 3-8 parts of dry walnut kernels, 0.4-1 part of stabilizing agent, 2-8.015 parts of sweetening agent and 50-80 parts of water. The Chinese yam and walnut compound beverage can be prepared through the following method: precooking the Chinese yams, slurrying the Chinese yams in a colloid mill, filtering the Chinese yams to obtain filter liquor for being contained in a preparing tank for sparing; blanching walnuts, grinding the walnuts in a grinding machine, slurrying the walnuts in the colloid mill, filtering the walnuts to obtain filter liquor for being contained in the preparing tank for sparing; and adding the stabilizing agent, the sweetening agent and the balanced water into the preparing tank, stirring evenly and obtaining a finished product through homogenizing, degassing, filling and sterilizing. The prepared beverage is free of sediment and not muddy, flavor of the Chinese yams and the walnuts is thick, taste is pure, original double nutrition constituents of the Chinese yams and the walnuts are maintained to the maximum extent, and yang strengthening and yin nourishing effect of the Chinese yams and brain nourishing effect of the walnuts are given full play to, so that if a drinker drinks the compound beverage for a long period, immunity of the drinker can be enhanced and sub-health can be prevented, and the Chinese yam and walnut compound beverage is a kind of high-end health-care beverage excellent in nutrition and taste.

The invention provides a walnut kernel pancake which is rich in nutrients, good and smooth in taste. The technical scheme includes that a method for making the walnut kernel pancake includes: grinding cleaned and peeled walnut kernels to be standby, taking millet, sorghum rice and corn as main raw materials, matching walnut kernels, sesame pine kernels, eggs and the like as auxiliary materials according to the proportion of, by weight, 40% of millet, 20% of sorghum rice, 20% of corn, 3% of walnut kernels, 2% of sesame, 6% of pipe kernels and 5% of eggs, grinding above materials into paste, placing on a flat iron plate to fry, drying, and then the walnut kernel pancake is ready to eat. The walnut kernel pancake has walnut flavor, is delicious in taste, rich in nutrients, fine and smooth in taste, capable of supplementing multivitamins and is suitable for various groups of people.

The invention discloses a walnut-flavored essence and a preparation method thereof. The preparation method comprises the following steps: taking soyabean protein, performing enzymolysis by adding water and protease, then centrifugally collecting supernatant to obtain a proteolysis solution, performing a thermal reaction by adding amino acid, less walnut oil, a solvent and the like, then adding monostearin and xanthan gum, and shearing and homogenizing to obtain the walnut-flavored essence. The walnut-flavored essence is prepared by using the soybean protein as a raw material by combining biological enzymolysis and thermal reaction is excellent in fragrance, taste and high-temperature resistance; the defects of poor fragrance and no heat resistance of a synthetic perfume are overcome.

The invention provides primary walnut pulp and a production method thereof. The primary walnut pulp is prepared from raw materials of walnut kernels and pure water through pulping, enzymolysis, oil taking and standardization; and through detection, the product has the protein content of more than or equal to 2.5 percent, the fat content of more than or equal to 2.6 percent and the polypeptide content of more than or equal to 18mg / ml. The production method comprises the following steps of: preparing walnut pulp, performing enzymolysis, centrifuging to take oil, and performing secondary enzymolysis; adding pure water for standardization; and homogenizing feed liquid, separating impurities by using a self-discharging disc centrifuge, performing ultra high temperature short-time sterilizationtreatment, cooling to the temperature below 35DEG C, and performing sterile filling to obtain the final product. The obtained product is white in color and thick in walnut flavor, contains nutrient components such as walnut protein, linoleic acid, linolenic acid and walnut phosphatide, and is rich in walnut polypeptide with high bioactivity, does not contain cholesterol or lactose; the bioavailability of walnut protein is greatly improved; and the product has high stability and meets the consumption requirements of people on nature, health and nutrition.

The invention discloses a formula and a preparation method of a high-protein beancurd jelly, wherein the high-protein beancurd jelly comprises 12-20 parts of a soybean milk drying material, 22-42 parts of maltose, 3-7 parts of high protein, 3-7 parts of walnut powder, and 3 parts of a stabilizer and a coagulant. The preparation method comprises: washing soybeans, placing into a soybean milk machine, adding clear water accounting for three times the amount of the soybeans, soaking for 6 h in the soybean milk machine, adding maltose, high protein and walnut powder to the prepared soybean milk filtrate, stirring for 5 min, adding delta-gluconolactone, uniformly stirring, and packaging the prepared high-protein beancurd jelly powder by using a sterilized packaging bag so as to obtain the product. According to the present invention, the feeding ratio for regulating the protein is achieved by adding the maltose, such that the formed beancurd jelly has the good appearance and the good taste of the beancurd jelly, further has appropriate walnut flavor, and can greatly stimulate the appetite by adding the high protein.

The invention relates to a walnut essence. The walnut essence comprises 0.1-100 parts of essence base, 0-99.9 parts of solvent, 0-20 parts of a surfactant, 0-20 parts of a cosurfactant and 0-99.9 parts of a carrier, wherein the essence base consists of the following components in parts by weight: 10-30 parts of vanillin, 5-15 parts of maltol, 0.1-0.5 part of acetyl pyrazine, 0.3-1 part of 5-methyl furfural, 10-35 parts of benzaldehyde, 10-35 parts of 2,3,5-trimethylpyrazine, 3-15 parts of 4-methyl-5-ethoxyl thiazole and 1-4 parts of acetoin. According to a formula of the walnut essence, perfumes with natural equivalent components having strong affinity for a walnut beverage are used as raw materials, so that the natural sense of a beverage and other food to which the walnut essence is added is improved, and the beverage has a natural fragrance and a natural taste.

The invention relates to a production technology and a formula of a natto natural healthy beverage. The production technology comprises the following steps: preparing raw materials which comprise milk, soybeans, black beans, chickpeas, dried (hard) nuts, flavor raw materials, sugar, a stabilizer and an antioxidant; fermenting: firstly, cleaning and soaking the soybeans, cooking, fermenting (early fermentation and later fermentation), and obtaining natto; cooking: cleaning and cooking corn, rice and potatoes for later use; juicing: crushing fresh vegetables and fresh fruits into juice, and sterilizing for later use; crushing: crushing the dried (hard) nuts into powder, and sterilizing for later use; mixing 1: mixing the metered and weighed natto, the milk, the corn, the rice, the potatoes and the fresh vegetable and fruit juice into basic beverage juice by using a high-speed crusher, controlling the mixing temperature to be 45 DEG C or below, and sterilizing; mixing 2: mixing the basic beverage juice with dry (hard) nut powder and flavor raw materials to obtain the beverage which is suitable for various flavor beverages of different crowds, such as milk flavor, corn flavor, vegetable flavor, fruit flavor, walnut flavor, peanut flavor, green matcha flavor, cocoa flavor, coffee flavor and desiccated coconut flavor; and forming a finished product: sterilizing and filling.

The invention discloses a beverage processing technology, in particular to a pure walnut fermented milk and a production method thereof, comprising the following steps: peeling-refining-refining-sugar-chemical auxiliary material-preparation-homogenization-pH adjustment-sterilization Fermentation‑ripening. The pure walnut fermented milk produced by the present invention is not only well preserved and improved in nutrition, but also does not need to add milk powder in the fermentation process, and adopts the direct injection inoculation method, which does not need to activate the strains, and does not need to The walnut milk is degreased. By improving the process, raw material formula and strain ratio, the fermented strains can grow well in the high-fat pure walnut milk, retaining the mellow and unique walnut flavor of the walnut fermented drink, and ensuring the stability of the product Sex and taste, making the drink uniform and stable, with a delicate, sweet, smooth taste, easy to absorb, and nutritious and healthy.

The invention provides a preparation method of peanut / walnut powder, belonging to the field of vegetable protein solid beverages. The formula used by the preparation method comprises the following components in mass percent: 35-45 of walnuts, 5-15 of peanuts, 23-28 of white granulated sugar, 0.5-1.5 of sodium caseinate, 0.1-1 of sodium bicarbonate, and the balance of maltodextrin with an additiveamount of about 22-27. The product processing technologies are as follows: peeling the walnuts and the peanuts and baking, adding water in the walnut kernels, peanut kernels and other auxiliary materials for pulping, regulating the pH value to be 7.2-7.4 by using sodium bicarbonate, homogenizing, sterilizing and carrying out spray drying. The obtained high-nutrition peanut / walnut powder is high in walnut content, prominent in flavor, high in protein content and rich in unsaturated fatty acid, and has functions of reinforcing intelligence and brain health; and by adding sodium caseinate, the emulsion stability and the dissolvability of the peanut / walnut powder are improved. The peanut / walnut powder product obtained according to the invention is mellow in walnut flavor, free of essence and pigment, rich in nutrition and suitable for people of all ages.

The invention relates to a preparation method of walnut milk tea, which comprises the following concrete steps: (1) preparing red jujube juice; (2) preparing walnut pulp; (3) preparing soybean pulp; and (4) proportioning. In the invention, the prepared walnut milk tea does not have beany flavor, has strong walnut flavor, concentrated jujube fragrance and fine and palatable taste, can effectively supplement water for a human body and is a high-quality drink.