Preparation method of coatings for waterproof nut granules

A granulation and coating technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of losing the crispness of nuts, easy to absorb moisture and become soft, and achieve good waterproof effect and good taste.

Inactive Publication Date: 2017-03-22
XUZHOU YITONG FOOD IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After ordinary roasting, nut products taste crisp and rich in aroma when eaten without moisture absorption. However, if they are directly added to foods with high water content such as yogurt and ice cream without special treatment, nuts are easy to absorb. Moisture becomes soft and loses the original crispness of nuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] First, the nuts are roasted until they are cooked and crushed to the required size by a particle crusher. Usually, the size is 1-3mm, 3-8mm, 8-12mm, 12-15mm or whole nuts, and the size can be confirmed according to customer requirements; nuts It can be peanuts, almonds, cashews, hazelnuts, walnuts, pecans, ginkgo, melon seeds, etc.; first put the nut particles into a water chestnut-shaped coating pan, and roll the syrup solution with a concentration of 50-80% several times On the surface of the nut granules, evenly wrap a thin layer of syrup on the surface of the nut granules and heat and dry. Juice, fruit powder and essence can be added to the syrup to increase the flavor of the product. The syrupy nut granules are rolled over with a layer of refined vegetable oil, followed by a layer of cocoa butter substitute, and finally a thin layer of polish. Add coated nuts to ice cream or yogurt. Coated nuts stay crispy throughout their shelf life.

Embodiment 2

[0017] First, the nuts are baked until they are cooked and crushed to the required size by a particle crusher, usually with a size of 1-3mm, 3-8mm, 8-12mm, 12-15mm or whole nuts, which can be peanuts, almonds, cashews , hazelnuts, walnuts, pecans, ginkgo, melon seeds, etc.; first put the nut particles into a water chestnut-shaped coating pan, and roll-coat the syrup solution with a concentration of 50-80% on the surface of the nut particles several times to make the nuts A thin layer of syrup is evenly coated on the surface of the granules and heated and dried. Juice, fruit powder and essence can be added to the syrup to increase the flavor of the product. The temperature reaches 140-180°C and then lowers the temperature to 85-100°C, and repeats this 3-5 times, so that the sugar layer on the surface of the nut particles is caramelized, making the nut particles have a caramel aroma and making the nut particles more crispy and more fragrant. The syrupy nut granules are rolled ov...

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PUM

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Abstract

The invention relates to a food processing technology, in particular to a preparation method of coatings for waterproof nut granules, and belongs to the technical field of food processing. According to the preparation method disclosed by the invention, an insoluble-in-oil-water principle and a roll coating technique are used, so that surfaces of the granules are sequentially wrapped with hydrophobic substances of syrup, cocoa butter replacer, refined vegetable oil, polisher and the like, and the nut granules have the effects of being waterproof and crispness-keeping. Compared with the prior art, the nut granules wrapped by the coatings made by the method have the important difference that the nut granules can still keep original crisp mouth feel when being added in foods, such as yogurt, milk and milk beverages, being high in moisture content, as well as ice creams, and can achieve the effect of antioxidation, and the shelf life of the nut granules can be prolonged.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a preparation method for coating waterproof and crisp nut granules, which belongs to the technical field of food processing. Background technique [0002] As people pay more and more attention to health, they pay more attention to comprehensive nutrition and reasonable collocation. Nuts contain 36.0% protein, 58.8% fat, and 72.6% carbohydrates. They also contain vitamins (vitamin B, E, etc.), trace elements (phosphorus) , calcium, zinc, iron), dietary fiber, etc. In addition, it also contains mono- and polyunsaturated fatty acids, including essential fatty acids such as linolenic acid and linoleic acid. Nuts can help remove free radicals in the body, play an anti-aging role, regulate blood lipids, soften blood vessels, protect the cardiovascular system, and nourish the brain. Therefore, nut products are favored by people and are a healthy and nutritious snack food. [0003] In or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48A23G3/54
Inventor 徐春涛
Owner XUZHOU YITONG FOOD IND CO LTD
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