Multi-flavor nut and processing method thereof

A processing method and technology of nuts, applied in the field of multi-flavored nuts and their processing, can solve the problems of labor-intensive and material-resourced products, lack of nutrition retention, and high water content of nut kernels, so as to reduce the loss of flavor, easy to taste, and mellow taste Effect

Inactive Publication Date: 2019-01-11
河北绿岭康维食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing nut kernels have a high water content, are easily rotten and deteriorate during storage, and have a short storage time. At present, most of the nuts on the market are directly dried and stored. Although the storage method is simple, it is more labor-intensive and the product cannot be replaced. good nutrient retention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] This embodiment provides a kind of multi-flavor nut, and its processing method is as follows:

[0039] S1. Selection of nut kernels: Nut kernels should be full of grains, free from insects, mildew, impurities, and long hairs.

[0040] S2. Physical peeling: Soak the nut kernels in water at 20-25°C for 30 minutes, and then peel them with high-pressure water after soaking. The water pressure of the high-pressure water is 0.7MPa.

[0041] S3. Picking after peeling: After the nut kernels are peeled, pick out black bad kernels and incompletely peeled nut kernels. Wash the peeled nut kernels with pure water to remove the sewage on the surface of the nut kernels. Then the nuts are washed with running water on a controlled vibrating platform to remove dirt and other impurities.

[0042] S4. Soaking: Soak the peeled and selected nut kernels, add 1% of the weight of the nut kernels to the soaking solution, and the antioxidants include TBHQ, citric acid, Sodium VC and glucose, s...

Embodiment 2

[0049] This embodiment provides a kind of multi-flavor nut, and its processing method is as follows:

[0050] S1. Selection of nut kernels: Nut kernels should be full of grains, free from insects, mildew, impurities, and long hairs.

[0051] S2. Physical peeling: Soak the nut kernels in water containing antioxidants at 20-25°C for 40 minutes, and then peel the nuts with high-pressure water after soaking. The water pressure of the high-pressure water is 0.6 MPa.

[0052] S3. Picking after peeling: After the nut kernels are peeled, pick out black bad kernels and incompletely peeled nut kernels. Wash the peeled nut kernels with pure water to remove the sewage on the surface of the nut kernels. Then the nuts are washed with running water on a controlled vibrating platform to remove dirt and other impurities.

[0053] S4. Soaking: Soak the peeled and selected nut kernels, add 2% of the weight of the nut kernels to the soaking solution, and the antioxidants include TBHQ, citric ac...

Embodiment 3

[0060] This embodiment provides a kind of multi-flavor nut, and its processing method is as follows:

[0061] S1. Selection of nut kernels: Nut kernels should be full of grains, free from insects, mildew, impurities, and long hairs.

[0062] S2. Physical peeling: Soak the nuts in water at 20-25°C for 35 minutes, and then peel them with high-pressure water after soaking. The water pressure of the high-pressure water is 0.8 MPa.

[0063] S3. Picking after peeling: After the nut kernels are peeled, pick out black bad kernels and incompletely peeled nut kernels. Wash the peeled nut kernels with pure water to remove the sewage on the surface of the nut kernels. Then the nuts are washed with running water on a controlled vibrating platform to remove dirt and other impurities.

[0064] S4. Soaking: Soak the peeled and selected nut kernels, add TBHQ, citric acid, sodium isoVC and glucose in a mass ratio of 2:1:2:2 as antioxidants to the soaking liquid, and add antioxidants The amou...

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PUM

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Abstract

The invention relates to the field of processing of nuts and relates to a multi-flavor nut and a processing method thereof. The processing method of the multi-flavor nut comprises the following steps:soaking peeled nut meat, draining water, pre-baking the drained nut meat, cooling to a room temperature, performing ingredient flavoring on the pre-baked nut meat, baking the flavored nut meat, and cooling. According to the method in the embodiment, the nut meat is physically peeled, any chemical component is not added, and the nutritional ingredients of the nut meat are prevented from being damaged. Then, pre-baking is performed, so that the moisture of the nut meat is reduced to 10% or less, and then flavoring is performed. Since the nut meat is pre-baked at a high temperature, the nut meatis easily flavored. Moreover, since the moisture of the nut meat is low after flavoring and the baking time is short, the loss of taste after flavoring is reduced. The technical process is simple, the operation is not complicated, the nutritional ingredients of the nut meat are remained, and the taste is savory and mellow.

Description

technical field [0001] The invention relates to the field of processing nuts, in particular to a multi-flavored nut and a processing method thereof. Background technique [0002] Existing nut kernels have a high water content, are easily rotten and deteriorate during storage, and have a short storage time. At present, most of the nuts on the market are directly dried and stored. Good nutrient retention. Contents of the invention [0003] The object of the present invention is to provide a processing method of multi-flavored nuts, which has a relatively simple process flow, uncomplicated operation, retains the nutritional components of the nuts, and has a more mellow taste. [0004] Another object of the present invention is to provide a kind of multi-flavored nuts. The nutritional components of the multi-flavored nuts processed by the above-mentioned processing method of multi-flavored nuts are better and the taste is more mellow. [0005] Embodiments of the present inve...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L5/10
CPCA23L5/10A23L25/20
Inventor 何爱民吉洋洋赵端阳徐兴华李娜陈秦玉
Owner 河北绿岭康维食品有限公司
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