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Sugar-free nut kernel product and processing method thereof

A processing method and nut kernel technology, applied in the field of food processing, can solve such problems as uncomfortable feeling, excessively bright product surface, product adhesion, etc., and achieve the effect of promoting the proliferation of bifidobacteria and regulating the intestinal microenvironment

Active Publication Date: 2020-12-15
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Because erythritol has a high heat absorption characteristic of dissolution, which is three times that of glucose, it has a relatively obvious cold taste in the mouth, and some people may find this feeling uncomfortable
Isomalt has the functions of filling tissue, increasing crispness and improving gloss in food, but if the amount is too large, there will be problems such as product sticking and product surface is too bright
At present, it is mainly used in pastries and candy products in European and American markets. Isomalt and erythritol have not been used in roasted nuts and nuts at home and abroad.

Method used

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  • Sugar-free nut kernel product and processing method thereof
  • Sugar-free nut kernel product and processing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Embodiment 1 The preparation of the small walnut kernel without adding sugar

[0028] The formulation of the sugar-free small walnut kernels described in this embodiment, in parts by weight: 100 parts of small walnut kernels, 12 parts of isomalt, 4 parts of erythritol, and 0.8 parts of edible salt.

[0029] In the present embodiment, the preparation method of sugar-free small walnut kernels comprises the following steps:

[0030] Step S1, small walnut kernel raw materials are manually selected to remove unqualified raw materials such as blackheads, flattened kernels, impurities, etc., and then poured into a steam jacketed pot, kept at a slight boil for 40 minutes under a steam pressure of 0.4Mpa, and then rinsed with 10°C cold water and drained spare;

[0031] Step S2, weighing the ingredients according to the raw materials and proportions of the above-mentioned sugar-free small walnut kernels;

[0032] Step S3, pouring the above-mentioned ingredients into a stainles...

Embodiment 2

[0035] Embodiment 2 Preparation of sugar-free pecan nuts

[0036] The formula of the sugar-free pecan nuts described in this embodiment, in parts by weight: 100 parts of pecan nuts, 10 parts of isomalt, 4 parts of erythritol, and 0.8 parts of edible salt.

[0037] In the present embodiment, the preparation method of sugar-free pecan nuts comprises the following steps:

[0038] Step S1, the pecan nut raw materials are hand-selected to remove unqualified raw materials such as blackheads, flattened kernels, impurities, etc., and then poured into a steam jacketed pot, kept at a slight boil for 50 minutes under a steam pressure of 0.5Mpa, and then rinsed with 15°C cold water and drained dry reserve;

[0039] Step S2, weighing the ingredients according to the raw materials and proportions of the above-mentioned sugar-free pecan nuts;

[0040] Step S3, pour the above ingredients into a stainless steel sandwich pot, add an appropriate amount of water and the pretreated small walnu...

Embodiment 3

[0043] Embodiment 3 Preparation of sugar-free cashew kernels

[0044] The formula of the sugar-free cashew kernel described in this embodiment, in parts by weight: 100 parts of cashew nuts, 11 parts of isomalt, 4 parts of erythritol, and 0.8 part of edible salt.

[0045]In the present embodiment, the preparation method of cashew kernel without adding sugar comprises the following steps:

[0046] Step S1, raw materials of cashew kernels are selected by hand to remove unqualified raw materials such as blackheads, flattened kernels, impurities, etc., rinsed with clean water, and drained for later use;

[0047] Step S2, weighing the ingredients according to the raw materials and proportions of the above-mentioned cashew nuts without sugar added;

[0048] Step S3, pouring the above-mentioned ingredients into a stainless steel sandwich pot, adding an appropriate amount of water and the pretreated cashew nut material, and continuously stirring and frying for 45 minutes under a ste...

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Abstract

The invention provides a sugar-free nut meat product and a processing method thereof. The sugar-free nut meat product is prepared from, by weight, 100-200 parts of nut meat, 8-25 parts of isomaltitol, 3-7 parts of erythritol and 0.5-2 parts of edible salt. The sugar-free nut meat product prepared through the method retains the nutritional value of the original nut meat, has the advantages of being high in quality stability, not prone to browning, crisp in mouthfeel, glossy in appearance, has the probiotic effect of adjusting the intestinal microenvironment and extremely has the market potential.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sugar-free nut kernel product and a processing method thereof. Background technique [0002] Nuts are the general term for the closed-mouthed fruits of plants. They generally have a hard shell and contain one or more kernels. They are the essence of plants. They are rich in plant protein, polyunsaturated fatty acids, minerals and trace elements and other nutrients, which are very beneficial in human health. Nut food is one of the healthiest snack foods in the 21st century. In 2007, the U.S. FDA announced that nut food was listed as a B-level health food. my country's nutrition authority also included nuts and seeds in the daily dietary structure table. Nut food has been regarded as the best supplement of nutrients outside the daily healthy diet of the human body. [0003] The common eating methods of nuts are: nuts with shells are pretreated, seasoned (or unseasoned) baked / frie...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L25/00A23L33/125
CPCA23V2002/00A23V2200/3202A23V2250/64A23V2250/6402
Inventor 郁瑞芬王松张丽华林晓红
Owner SHANGHAI LAIYIFEN
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