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Cated almond and its preparing process

A technology for sugar-coated almonds and almonds, which is applied in the directions of food preparation, confectionery, confectionery industry, etc., can solve the problems of monotonous edible form and low almonds, and achieves the effects of good temperature change, less loss of almonds, and low production cost.

Inactive Publication Date: 2003-02-12
INST OF COMPREHENSIVE AGRI PROD UTILIZATION SHANXI PROV ACAD OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of almonds in beverages is very low, and canned salted almonds are only suitable for preparing side dishes, and the eating form is monotonous

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Add 15kg of tap water to a corrosion-resistant container and boil, add 0.9kg of NaOH to dissolve, put in 10kg of clean almonds without impurities, stir constantly, after cooking for 4 minutes, remove and immediately cool down with cold water, and rinse the almonds by mechanical stirring and cold water.

[0023] Dissolve 0.72kg of salt, 48g of citric acid and 12g of sodium bisulfate in 12kg of clean cold water, add the above-mentioned peeled almonds, soak for 4 days, remove them and put them in clean water for 6 days, change the water twice a day, once in the morning and once in the evening, Remove the bitterness of almonds.

[0024] Heat the almonds in an icing pan, preheat the almonds to 50°C.

[0025] Add a small amount of purified water to the sugar-dissolving pot first, then add 8kg of sucrose, heat and stir until completely melted, add 0.5kg of honey and 18g of menthol, stir well, take half of the almonds that slowly float into the sugar-coated pot, and keep rotati...

Embodiment 2

[0027] Add 15kg of tap water to a corrosion-resistant container and boil, add 0.45kg of NaOH to dissolve, put in 10kg of clean almonds without impurities, stir continuously, after cooking for 6 minutes, remove and immediately cool down with cold water, rinse with cold water through mechanical stirring to peel the almonds .

[0028] Dissolve 1.2kg of salt, 90g of citric acid and 15g of sodium metabisulfite in 15kg of clean cold water, add the above-mentioned peeled almonds, soak for 4 days, remove and soak in clean water for 4 days, change the water three times a day, once in the morning, afternoon and evening, Remove the bitterness of almonds.

[0029] Heat the almonds in an icing pan, preheat the almonds to 60°C.

[0030] Add a small amount of purified water to the sugar-dissolving pot first, then add 10kg of sucrose, heat and stir until completely melted, add 0.8kg of caramel and 50g of strawberry essence, and stir evenly. Keep turning the icing pan and heat with stirring ...

Embodiment 3

[0032] 10 kg of almonds were taken, peeled and debittered according to the method in Example 1, and then placed in a sugar-coated pot and preheated to 50°C.

[0033] First add a small amount of purified water to the sugar melting pot, add 8kg of sucrose, heat and stir until completely melted, add 0.7kg of caramel, 0.35kg of cocoa essence and 100g of salt, stir evenly, take half of it and slowly float it onto the surface of the almonds, turn In an icing pan, heat the icing sugar with constant stirring and allow the water to evaporate for a total of about 30 minutes. Then add 50mL of 5% caramel food coloring to the remaining sugar liquid, add it to the sugar-coated pot again, stir continuously, and carry out the second set of sugar. Packaged to make cocoa-flavored dragees.

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PUM

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Abstract

A sugar-coated almond is prepared from almond through peeling, removing bitter taste, preheating to 40-60 deg.C, mixing with fused sugar twice and cooling. Its advantages are agreeable taste and health-care function.

Description

Technical field [0001] The present invention relates to an almond food, more particularly, the present invention relates to a sugar-coated almond food. The present invention also relates to the preparation method of the almonds. Background technique [0002] Almond (aprico kernel) is the seed kernel of rose material apricot fruit, rich in vegetable protein, unsaturated fatty acids and mineral elements such as calcium, iron, zinc, selenium, and rich in amygdalin, which is not only nutritious, but also very good. It is a vegetable protein source for both medicine and food. At present, most of the almond foods seen on the market are almond beverages or canned salted almonds. The content of almonds in the beverage is very low, and canned salted almonds are only suitable for preparing side dishes, and the edible form is monotonous. Therefore, it is urgent to develop a new type of almond food. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to provi...

Claims

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Application Information

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IPC IPC(8): A23G3/00A23L5/20
Inventor 卢健鸣杨春高忠东李萍徐琳
Owner INST OF COMPREHENSIVE AGRI PROD UTILIZATION SHANXI PROV ACAD OF AGRI
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