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Konjaku flour walnut sauce with function of health care and preparation method thereof

A technology of konjac flour and walnut paste, which is applied in the food field, can solve the problems of rare walnut paste, achieve the effect of improving nutrition and health care, increasing the content of mineral elements, and good viscoelasticity

Inactive Publication Date: 2011-04-20
BEIJING UNION UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The consumption of walnut is mainly directly edible nut at present, and processed product is less, although there are some patents disclosed [CN 101317677A, CN1640297A, CN1957769A] about walnut paste, but rarely have walnut paste on the market, especially nutrition collocation has health care function walnut butter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Walnut jam of the present invention is made up of following formula by weight percentage:

[0020] 82% of walnut kernel, 3.0% of konjac flour, 6% of powdered sugar, 0.2% of salt, 0.5% of CMC, and the balance is water.

[0021] The preparation method of walnut sauce of the present invention is implemented according to the following steps:

[0022] a. Material selection: choose walnut kernels that are dry, full-bodied, normal in color and non-deteriorating;

[0023] b. Baking and peeling: bake the walnut kernels at 135°C-145°C for 30-40min, rub them after cooling to remove the inner testa, and set aside;

[0024] c. Konjac flour, baked at 125°C for 12 minutes, the color is light yellow and has a clear fragrance;

[0025] d, the white granulated sugar is ground into powder through a pulverizer;

[0026] e. Coarse grinding: Use a universal grinder or a colloid mill to grind the prepared spare walnut kernels until they are like sauce;

[0027] f. Blending and fine grindi...

Embodiment 2

[0030] Walnut jam of the present invention is made up of following formula by weight percentage:

[0031] 79.5% of walnut kernels, 5.5% of konjac flour, 6% of powdered sugar, 0.2% of salt, 0.5% of CMC, and the balance is water.

[0032] Prepared by the method of Example 1.

Embodiment 3

[0034] Walnut jam of the present invention is made up of following formula by weight percentage:

[0035] 78.5% of walnut kernels, 7.5% of konjac flour, 5% of powdered sugar, 0.2% of salt and 0.5% of CMC, and the balance is water.

[0036] Prepared by the method of Example 1.

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Abstract

The invention relates to konjaku flour walnut sauce with the function of health care and a preparation method thereof. The konjaku flour walnut sauce is characterized in that the formulation comprises the following components by weight percent: 77% to 82% of walnut meat, 3% to 10% of konjaku flour, 4% to 6% of white sugar, 0.5% of CMC (Sodium Carboxymethyl Cellulose), 0.2% of edible salt and the balance of water. The preparation method comprises the steps of: baking the walnut meat for 30 minutes to 40 minutes at 135 DEG C to 145 DEG C; cooling; peeling; roughly grinding the walnut meat by a pulverizer or a colloid mill into walnut sauce; baking the konjaku flour for 12 minutes at 125 DEG C until the color is light yellow; grinding the white sugar into powder; adding the powdery white sugar and the edible salt in proportion to the walnut sauce; continuously grinding the walnut sauce until the walnut sauce is fine and smooth; then adding hot water to the CMC to dissolve the CMC; adding CMC to the walnut sauce to continuously grind the walnut sauce; uniformly stirring; canning; and sterilizing at high temperature. The invention keeps the original natural flavor of walnut, contains carbohydrate, dietary fiber and mineral elements, and enhances nutrition and health care function. The konjaku flour walnut sauce has the advantages of fine and sweet mouth feel, no separation of an oil layer, and good application performance and is convenient for eating.

Description

technical field [0001] The invention relates to edible walnut paste, in particular to konjac flour walnut paste with health care function, and belongs to the technical field of food. Background technique [0002] Walnut is a nut with high nutritional value, rich in oil, containing 63% fat, 15.4% protein, 10% carbohydrate and various vitamins and mineral elements. Unsaturated fatty acids in walnut oil are more than 90%, and the content of essential fatty acids is rich in human body. In addition, it also contains rich polyphenols and flavonoids, as well as functional ingredients such as melatonin. Kidney, brain, anti-aging, prevention of cardiovascular and cerebrovascular diseases and other functions. The consumption of walnut is mainly directly edible nut at present, and processed product is less, although there are some patents disclosed [CN 101317677A, CN1640297A, CN1957769A] about walnut paste, but rarely have walnut paste on the market, especially nutrition collocation h...

Claims

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Application Information

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IPC IPC(8): A23L1/38A23L1/214A23L1/30A23L1/03A23L33/10A23L33/16A23L33/21
Inventor 荣瑞芬高志平
Owner BEIJING UNION UNIVERSITY
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