Nut, nut preparation method and nut food
A production method, the technology of nut kernels, which is applied in the field of food processing, can solve the problems of low survival rate of probiotics and inconspicuous digestion effect, and achieve the effects of easy entry and retention, strong flavor, and aid in digestion
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Embodiment 1
[0042] This embodiment provides a kind of preparation method of nut kernel, such as figure 1 Shown:
[0043] S10: freezing treatment;
[0044] Specifically, the nuts are placed in the refrigerator, the freezing temperature is adjusted to minus 18°C, and the freezing time is 24 hours. The nuts can include one or more of almonds, hazelnuts, cashews, and walnuts. The embodiment selects cashew kernels and walnut kernels; through the freezing treatment of nut kernels, the free water inside the nut kernels forms ice crystals, and the growth and expansion of ice crystals can destroy the internal structure of the nut kernels, forming a large number of voids and channels inside, which is convenient for subsequent wrapping. The probiotics in the coating process enter the spaces and channels of the nut kernel.
[0045] S30: bake once;
[0046] Specifically, the frozen nut raw material is placed in an oven for baking, the baking temperature is 80°C, and the baking time is 1.5h;
[004...
Embodiment 2
[0073] It differs from Example 1 in that:
[0074] S10: freezing treatment;
[0075] Specifically, place the nuts in the refrigerator, adjust the freezing temperature to minus 10°C, and the freezing time to 36 hours. In this example, almonds and hazelnuts are selected; through the freezing process of the nuts, the free water inside the nuts forms ice crystals , The growth and expansion of ice crystals can destroy the internal structure of the nut kernel, forming a large number of voids and channels inside, so that the probiotics in the subsequent coating process can enter the voids and channels of the nut kernel.
[0076] S20: soaking in yogurt;
[0077] Specifically, the frozen nuts are placed in yogurt inoculated with lactic acid bacteria and soaked for 48 hours. During soaking, yogurt is inoculated with lactic acid bacteria, so that more lactic acid is produced during the soaking process, and the sour taste is more prominent, ensuring that the internal flavor of the nuts i...
Embodiment 3
[0097] It differs from Example 1 in that:
[0098] S10: freezing treatment;
[0099] Specifically, the nut kernels are placed in a refrigerator, the freezing temperature is adjusted to minus 8° C., and the freezing time is 48 hours. In this embodiment, hazelnut kernels and cashew nut kernels are selected.
[0100] S20: soaking in yogurt;
[0101] Specifically, the frozen nuts are placed in yogurt inoculated with lactic acid bacteria and soaked for 72 hours. During soaking, the yogurt is inoculated with lactic acid bacteria, so that more lactic acid is produced during the soaking process, and the sour taste is more prominent, ensuring that the internal flavor of the nuts is more prominent. The present embodiment lactic acid bacteria selects lactobacillus B110 for use.
[0102] S30: bake once;
[0103] Specifically, the frozen nut raw materials are placed in an oven for baking, the baking temperature is 100° C., and the baking time is 3 hours;
[0104] S40: the wrapping step...
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