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Fried Carya illinoensis Koch kernels containing pineberry and capable of promoting digestion and production method thereof

A technology for digesting fried and nut kernels, which is applied to the peeling of vegetables or fruits, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve the problems of toxic and side effects, carcinogens, etc., and achieve the effect of aiding digestion and health care , Improve solubility, easy to rinse clean effect

Inactive Publication Date: 2016-11-09
安徽佳烨农业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the control of oxidative rancidity of pecan nuts is mainly controlled by antioxidants, but most of the antioxidants used in food are chemically synthesized antioxidants, but these antioxidants have certain toxic and side effects, or form carcinogenic compounds during the degradation process. substance

Method used

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Embodiment Construction

[0020] A pineapple berry aids digestion and fried pecan nuts. The weight ratio among the raw material components is: pecan nuts 900, wolfberry juice 2, pineapple berries 4, millet porridge 10, yam 6, edible salt 9 , Bamboo leaves 8, Zhuru 3, apple seeds 4, honey 80.

[0021] The preparation method of described pineapple berry digestion-aiding fried pecan nuts comprises the following steps:

[0022] 1. Pour the pecan nuts into a NaOH solution with a concentration of 0.9% and soak for 30 minutes: the temperature of the NaOH solution is 40°C for the first 10 minutes of soaking; the temperature of the NaOH solution is 70°C for 20 minutes after soaking; After soaking, remove the pecan nuts, rinse with clear water, drain after rinsing, and obtain peeled pecan nuts;

[0023] 2. Mix pineapple berries, millet porridge, and yam with 80 times of water, boil on high heat, add wolfberry juice, simmer for 10 minutes on low heat, filter to obtain nutrient solution;

[0024] 3. Soak the pee...

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Abstract

The invention discloses fried Carya illinoensis Koch kernels containing pineberry and capable of promoting digestion and a production method thereof. The fried Carya illinoensis Koch kernels comprise, by weight, 900-950 parts of Carya illinoensis Koch kernels, 2-4 parts of fructus lycii juice, 4-6 parts of pineberry, 10-15 parts of millet congee, 6-8 parts of rhizoma dioscoreae, 9-12 parts of salt, 8-12 parts of bamboo leaf, 3-5 parts of bamboo shavings, 4-6 parts of apple seed and 80-120 parts of honey. The fried Carya illinoensis Koch kernels and the production method thereof have the advantages that soaking by the mixed solution of tea polyphenols and vitamin C and technologies such as the nitrogenized frying technology and bamboo leaf honey wrapping technology are adopted to well prevent the oxidative rancidity of grease from multiple aspects and angles, and soaking by the nutritional liquid made of the pineberry, the rhizoma dioscoreae and the like allows the Carya illinoensis Koch kernels to have healthcare effects such as promoting digestion.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a pineapple berry digestible fried pecan kernel and a preparation method thereof. Background technique [0002] The content of unsaturated fatty acids in pecan kernels is high, so it is prone to oxidative rancidity during processing and storage, which reduces its quality and produces odor and bitter taste. Grease rancidity is the main problem encountered in the process of oil storage. Its essence is that oil containing more unsaturated fatty acids is affected by factors such as environment, light, oxygen, moisture, and metal ions during storage, and is finally oxidized to form low-molecular weight oils. fatty acid process. [0003] At present, the control of oxidative rancidity of pecan nuts is mainly controlled by antioxidants, but most of the antioxidants used in food are chemically synthesized antioxidants, but these antioxidants have certain toxic and side effects, or form car...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L19/00A23L19/10A23L21/25A23L33/10A23L33/105A23L33/15A23L5/10A23N7/01
CPCA23N7/01A23V2002/00A23V2200/32A23V2250/21
Inventor 李明
Owner 安徽佳烨农业有限公司
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