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Method for processing xylitol hickory nut

A technology of alcohol pecans and processing methods, which is applied in the field of pecan product processing technology, and can solve problems such as the influence of walnut taste

Inactive Publication Date: 2013-06-12
杭州姚生记食品有限公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

Although it uses isomalt instead of white sugar, it also affects the taste of the walnuts to a certain extent

Method used

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Embodiment Construction

[0023] The technical solutions of the present invention will be further specifically described below through specific examples. In order to improve the fragrance of hickory nuts, its processing method is as follows:

[0024] (1) Treatment before barrel steaming: remove the picked hickory nuts and dry them in the sun, usually in the sun for 3-4 days, and check if there are obvious cracks in the shell of the hickory nuts.

[0025] (2) Barrel steaming procedure: Place a 2.8-meter-high peachwood barrel with a diameter of 1.2 meters on the top and a diameter of 1.5 meters on the bottom of an iron pot with a steam pipe on the bottom, and separate the steam pipe with wooden shelves. After pouring 3,000 catties of hickory nuts into the barrel, wrap the opening on the top with a sack, pre-steam with 2Mpa steam for 2-3 hours, and then steam with 1.5Mpa steam for 2-3 hours later. When the hickory kernels are peeled off, the color of the hickory kernels turns red, and the meat kernels ha...

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Abstract

The invention discloses a method for processing xylitol hickory nut. The method comprises the following steps of: (1) steaming: steaming a dried hickory nut raw material in a steamer to remove bitterness and improve aroma; (2) breaking shells: breaking the shells of the steamed hickory nut with heat, and then cooling; (3) preheating: preheating the shell-broken hickory nut in a hot air box, wherein the temperature in the hot air box is 120 to 160 DEG C; (4) flavoring: spraying a flavoring agent containing xylitol to the preheated hickory nut, and cooling the sprayed hickory nut for later use; and (5) baking: baking the flavored hickory nut in a dryer, and cooling the braked hickory nut for later packing. According to the method, the xylitol is added into the flavoring agent, the sweetness of the xylitol is equivalent to that of sucrose, but the calorie of the xylitol is equivalent to that of glucose, the xylitol is often eaten by diabetics, and the xylitol has the functions of improving the function of the liver, protecting teeth, stabilizing blood sugar, losing weight and the like.

Description

technical field [0001] The invention relates to a processing technology of pecan products. Background technique [0002] Linan hickory is one of the leading forestry industries in Hangzhou. The annual output of the entire hickory industry is more than 15,000 tons, and the output value of the industrial chain has reached more than 4 billion. However, pecan processing enterprises are small in scale and large in quantity. The products are mainly three series of pecan fruit, hand-peeled pecan and pecan kernels. The tastes are mainly divided into original flavor, salt and pepper flavor, and cream flavor. The single taste of the product and the extensive processing technology are the current bottlenecks for the improvement of the hickory nut industry. [0003] Most of the pecan processing technology in the market currently uses white granulated sugar as an auxiliary material, which is not suitable for diabetics. [0004] The Chinese invention patent application with the publicat...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/09A23L25/00
Inventor 陈岳祥项方献崔书成
Owner 杭州姚生记食品有限公司
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