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Pine nut rich in dietary fiber

A technology of dietary fiber and pine nuts is applied in the directions of oil-containing food ingredients, functions of food ingredients, food ingredients containing natural extracts, etc. It can solve the problems of lack of unique appearance and single nutrition, and achieve good detoxification and prolonged storage. period, the effect of increasing crunchiness

Inactive Publication Date: 2017-02-08
ANHUI TIANMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned application is mainly based on its taste, and there is no research on the anti-oxidation, prevention of spoilage, and nutrition and health care of pine nuts, and its nutrition is single, and its appearance is not unique, which cannot satisfy people's nutritional requirements for food. and high standards of appearance

Method used

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Experimental program
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Effect test

Embodiment

[0019] A pine nut rich in dietary fiber, made from the following raw materials in parts by weight (Kg): 120 pine nuts, 35 oats, 5 Pu'er tea, 40 soybean starch, 5 American ginseng, 4 wolfberries, 5 cassia seeds, 3 rehmanniae, and walnut meat 5. Hollyhock flower 1, bellflower polysaccharide 10, grape skin 50, sodium alginate 8, glycerin 11, vitamin E 0.5, star anise 8, fennel 6, licorice 8, pepper 8, appropriate amount of salt, maltose, and water.

[0020] A preparation method of pine nuts rich in dietary fiber, comprising the following processes:

[0021] (1) Remove the impurities in the pine nuts, select the pine nuts with full and uniform particles, wash them, dry them in the sun, put them in a pot, put star anise, fennel, licorice, and peppercorns into the pot, bake them, and grind them into Powder, salt and maltose are poured into the pine nut kernels at the same time, add an appropriate amount of water, heat and cook for 2 hours, take out the pine nut kernels, and dry them...

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Abstract

Pine nut rich in dietary fiber is prepared from the following raw materials (by weight): 120-130 parts of pine nut, 35-40 parts of oat, 5-6 parts of Pu'er tea, 40-45 parts of soybean starch, 5-6 parts of American ginseng, 4-5 parts of matrimony vine and 5-6 parts of cassia seed, etc. Pine nut is firstly boiled until pine nut has flavor; then, the pine nut is baked by microwave until moisture is dried. Brittleness of the pine nut is increased, and rancidity of pine nut due to high temperature can be avoided. By adding oat through Pu'er tea flavoring treatment, the pine nut has effects of nourishing the stomach and assisting digestion. In addition, content of dietary fiber in the pine nut is enriched, and gastrointestinal motility can be promoted. By cooperating with Chinese herb extracts such as matrimony vine, cassia seed, radix rehmanniae preparata, walnut meat and the like, the health-care effects of greatly expelling toxin, preventing constipation and preventing obesity are achieved.

Description

technical field [0001] The invention relates to a pine nut kernel rich in dietary fiber, in particular to a pine nut kernel rich in dietary fiber and a preparation method thereof. Background technique [0002] Pine nuts are an excellent variety of dried fruit, because they are full of oil and taste good. The oil is mainly linoleic acid and unsaturated fatty acid, which can adjust blood lipids, soften blood vessels and prevent atherosclerosis. It can improve blood quality and also contains Palmitine, volatile oil, etc. are especially suitable for the elderly and infirm, and those with constipation after postpartum illness. The laxative is loved by people because it comes from pine trees and has a unique taste. [0003] The existing applications for nuts and pine nuts are as follows: [0004] The patent application with the application publication number of 201610025447.3 discloses the processing method of halogenated and matured pine nuts, using pheasant meat, velvet antler,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L33/105A23L33/10A23L33/125A23B9/14A23L5/30
CPCA23B9/14A23V2002/00A23V2200/15A23V2200/30A23V2200/308A23V2200/32A23V2200/332A23V2200/02A23V2200/044A23V2250/21A23V2250/2104A23V2250/5118A23V2250/712A23V2250/51A23V2250/5026A23V2250/616A23V2250/18A23V2300/10
Inventor 宋家臻姚玉飞宋有谞
Owner ANHUI TIANMEI FOOD
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