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Preparation method of peanut/walnut powder

A technology of walnut powder and peanut, which is applied in the field of preparation of high-nutrition peanut walnut powder, can solve the problems of unremarkable walnut flavor, low protein content, and low walnut content, and achieve the effect of improving resolubility and good dispersibility

Active Publication Date: 2013-08-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current walnut powder products on the market have the following characteristics: many brands and types, different flavors, poor taste; less walnut content, no prominent walnut flavor; low protein content, about 5%; resolubility needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Formula: walnut 40%, peanut 10%, white sugar 25%, maltodextrin 23.9%, sodium caseinate 1.0%, sodium bicarbonate 0.1%.

[0023] 2. The production process is as follows:

[0024] 1) Raw material selection: select plump, moth-eaten, and mildew-free walnut kernels of the year, remove walnut shells and impurities; select full-grained peanut kernels;

[0025] 2) Peeling: Mix walnut kernels and 1.0% NaOH solution at a mass ratio of 1:3, soak in water at 100°C for 10 minutes; remove alkaline water, and rinse walnut kernels with clean water until the walnut skin is basically removed; put peeled walnut kernels at 30°C Blow dry;

[0026] 3) Baking: Put the walnut kernels and peanuts in an oven to bake at a temperature of 120°C for 50 minutes, peel the peanuts after baking;

[0027] 4) Pre-dissolving of excipients: weigh 25% of formula sugar, 23.9% of maltodextrin, and 1.0% of sodium caseinate, mix well, add water equivalent to 10 times the sum of walnuts and peanuts to dissol...

Embodiment 2

[0036] 1. The formula used is: walnut content 45%, peanut 5%, white sugar 25%, maltodextrin 23.3%, sodium caseinate 1.5%, sodium bicarbonate 0.2%.

[0037] 2. The production process is as follows:

[0038] 1) Raw material selection: select plump, moth-eaten, and mildew-free walnut kernels of the year, remove walnut shells and impurities; select full-grained peanut kernels;

[0039] 2) Peeling: Mix walnut kernels and 0.8% NaOH solution at a mass ratio of 1:4, soak in water at 90°C for 12 minutes; remove alkaline water, wash walnut kernels with clean water until the walnut skin is basically removed; put peeled walnut kernels at 35°C Blow dry;

[0040] 3) Baking: Put the walnut kernels and peanuts in an oven to bake at 125°C for 40 minutes, peel the peanuts after baking;

[0041] 4) Pre-dissolving of excipients: weigh and remove according to the ratio of 25% of formula sugar, 23.3% of maltodextrin, and 1.5% of sodium caseinate, mix well, add water equivalent to 8 times the sum ...

Embodiment 3

[0050] 1. The formula used is: walnut content 35%, peanut 15%, white sugar 25%, maltodextrin 24.2%, sodium caseinate 0.5%, sodium bicarbonate 0.3%.

[0051] 2. The production process is as follows:

[0052] 1) Raw material selection: select plump, moth-eaten, and mildew-free walnut kernels of the year, remove walnut shells and impurities; select full-grained peanut kernels;

[0053] 2) Peeling: Mix walnut kernels and 0.9% NaOH solution at a mass ratio of 1:3.5, soak in water at 95°C for 8 minutes; remove alkaline water, and rinse walnut kernels with clean water until the walnut skin is basically removed; put peeled walnut kernels at 40°C Blow dry;

[0054] 3) Baking: Put the walnut kernels and peanuts in an oven to bake at 130°C for 30 minutes, peel the peanuts after baking;

[0055] 4) Pre-dissolving of excipients: weigh 25% of formula sugar, 24.2% of maltodextrin, and 0.5% of sodium caseinate, mix well, add water equivalent to 6 times the sum of walnuts and peanuts to dissol...

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Abstract

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.

Description

technical field [0001] The invention discloses a preparation method of high-nutrition peanut walnut powder, which belongs to the field of vegetable protein solid drinks. Background technique [0002] Walnuts, almonds, cashews, and hazelnuts are also known as the world-renowned "four major dried fruits" and enjoy the reputation of "longevity fruit" and "longevity fruit"; they are not only good products for diet therapy, but also have high nutritional value. Every 100 grams of walnut kernels contain 50-64 grams of fat, mainly linoleic acid and linolenic acid, which have the effect of preventing and curing arteriosclerosis and softening of blood vessels; the protein content is 15-20 grams, which is high-quality protein, and the fat and protein in walnuts are Excellent nutrients for the brain; carbohydrates are 10 grams, and contain nutrients such as calcium, phosphorus, iron, carotene, riboflavin (vitamin B2), vitamin B6, vitamin E, juglone, phospholipids, and tannins. Phospho...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 华欲飞于爱霞孔祥珍张彩猛芦叶青
Owner JIANGNAN UNIV
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