40 results about "Walnut Flavor" patented technology

The invention provides primary walnut pulp and a production method thereof. The primary walnut pulp is prepared from raw materials of walnut kernels and pure water through pulping, enzymolysis, oil taking and standardization; and through detection, the product has the protein content of more than or equal to 2.5 percent, the fat content of more than or equal to 2.6 percent and the polypeptide content of more than or equal to 18mg / ml. The production method comprises the following steps of: preparing walnut pulp, performing enzymolysis, centrifuging to take oil, and performing secondary enzymolysis; adding pure water for standardization; and homogenizing feed liquid, separating impurities by using a self-discharging disc centrifuge, performing ultra high temperature short-time sterilizationtreatment, cooling to the temperature below 35DEG C, and performing sterile filling to obtain the final product. The obtained product is white in color and thick in walnut flavor, contains nutrient components such as walnut protein, linoleic acid, linolenic acid and walnut phosphatide, and is rich in walnut polypeptide with high bioactivity, does not contain cholesterol or lactose; the bioavailability of walnut protein is greatly improved; and the product has high stability and meets the consumption requirements of people on nature, health and nutrition.

The invention provides a preparation method of peanut / walnut powder, belonging to the field of vegetable protein solid beverages. The formula used by the preparation method comprises the following components in mass percent: 35-45 of walnuts, 5-15 of peanuts, 23-28 of white granulated sugar, 0.5-1.5 of sodium caseinate, 0.1-1 of sodium bicarbonate, and the balance of maltodextrin with an additiveamount of about 22-27. The product processing technologies are as follows: peeling the walnuts and the peanuts and baking, adding water in the walnut kernels, peanut kernels and other auxiliary materials for pulping, regulating the pH value to be 7.2-7.4 by using sodium bicarbonate, homogenizing, sterilizing and carrying out spray drying. The obtained high-nutrition peanut / walnut powder is high in walnut content, prominent in flavor, high in protein content and rich in unsaturated fatty acid, and has functions of reinforcing intelligence and brain health; and by adding sodium caseinate, the emulsion stability and the dissolvability of the peanut / walnut powder are improved. The peanut / walnut powder product obtained according to the invention is mellow in walnut flavor, free of essence and pigment, rich in nutrition and suitable for people of all ages.

The invention discloses a walnut flavor fermented milk making process which includes the following steps of raw material preprocessing, defibrination homogenizing, strain domesticating, inoculated fermentation, blending and sterilization. Degreased walnut cakes obtained through cold pressing and deoiling are selected, the strain domesticating is utilized to conduct screening to obtain two compound strains of lactobacillus plantarum and streptococcus thermophilus, fermentation is conducted on the two compound strains to obtain the walnut flavor fermented milk with the acidity larger than 70 T0 and the protein content higher than 2.2g / 100g. Detection of all items meets the requirements of GB16321-2003. By means of the making process, the lactobacillus plantarum and the streptococcus thermophilus are creatively utilized to ferment walnut fermentation stock solution prepared through the degreased walnut cakes, and the making process fills the blank in walnut beverage fermentation through utilization of the lactobacillus plantarum.

The invention discloses walnut powder capable of preserving health and a preparation method of the walnut powder. Raw materials of the walnut powder comprise main materials and auxiliary materials, wherein the main materials comprise walnut kernels, coix seeds and black sesame seeds; the auxiliary materials comprise one or more selected from the group consisting of sorghum, black beans, Chinese yam, polygonum multiflorum, poria cocos, haws, red jujubes, lilies, radix puerariae and fresh ginger. The walnut powder is prepared through the following steps: a, selecting the raw materials; b, baking the selected raw materials; c, mixing the baked materials and pulping the mixed materials so as to obtain mixed primary pulp; and d, powdering the mixed primary pulp so as to obtain the walnut powder. The walnut powder can serve as nutrient breakfast which is high in walnut content and prominent in walnut flavor, various nutrient components are added, and the protein content is increased. Through the scientific concerted application, the nutrient requirements of various crowds are met, so that the walnut powder is particularly suitable for old people, children and women.

The invention provides walnut-red date wine and a brewing method thereof. The walnut-red date wine comprises the following raw materials in percentage by mass: 1-5 percent of oil-squeezed walnut powder, 1-5 percent of dry red dates, 18-22 percent of cane sugar or starch hydrolysis sugar, 4-8 percent of bean sprout juice, 0.02-0.04 percent of a phosphonium salt, 1-5 percent of blended yeast and the balance of water. A brewing process comprises the following steps of: washing red dates and denucleating; mixing with oil-squeezed walnut powder, soaking and homogenizing; mixing other components; sterilizing; inoculating into strains of which the collection numbers are CGMCC NO.5919 and CGMCC NO.5918 for fermenting for 8-10 days at an earlier stage and for 5-7 days at a later stage; and after fermenting, centrifuging a fermentation liquor and filtering to obtain fruit wine; or distilling the fermentation liquor to obtain white liquor. The fruit wine obtained by filtering has salubrious mouthfeel, light walnut flavor, strong date flavor, white liquor obtained by distilling, and light walnut and date flavors.

The invention relates to a kind of Chinese yam and walnut compound beverage, which is mainly made of the following raw materials by weight, 1-8 parts of Chinese yams, 3-8 parts of dry walnut kernels, 0.4-1 part of stabilizing agent, 2-8.015 parts of sweetening agent and 50-80 parts of water. The Chinese yam and walnut compound beverage can be prepared through the following method: precooking the Chinese yams, slurrying the Chinese yams in a colloid mill, filtering the Chinese yams to obtain filter liquor for being contained in a preparing tank for sparing; blanching walnuts, grinding the walnuts in a grinding machine, slurrying the walnuts in the colloid mill, filtering the walnuts to obtain filter liquor for being contained in the preparing tank for sparing; and adding the stabilizing agent, the sweetening agent and the balanced water into the preparing tank, stirring evenly and obtaining a finished product through homogenizing, degassing, filling and sterilizing. The prepared beverage is free of sediment and not muddy, flavor of the Chinese yams and the walnuts is thick, taste is pure, original double nutrition constituents of the Chinese yams and the walnuts are maintained to the maximum extent, and yang strengthening and yin nourishing effect of the Chinese yams and brain nourishing effect of the walnuts are given full play to, so that if a drinker drinks the compound beverage for a long period, immunity of the drinker can be enhanced and sub-health can be prevented, and the Chinese yam and walnut compound beverage is a kind of high-end health-care beverage excellent in nutrition and taste.

The invention discloses a walnut-flavored nougat and a preparation method thereof. The walnut-flavored nougat is prepared from high maltose syrup, sucrose, whole milk powder, condensed milk, anhydrous cream, hydrogenated vegetable oil, walnut powder, cranberry juice, longan meat and other raw materials. The walnut-flavored nougat has the beneficial effects that the walnut-flavored nougat is characterized by white color, moderate sweetness, certain hardness, moderate chewing texture, strong milk flavor, stable structural property, non-stickiness to wrapping paper, and non-stickiness to teeth; the walnut powder, cranberry juice and longan meat are added, thereby enriching the sweet taste of the walnut-flavored nougat and increasing the nutty flavor; the walnut-flavored nougat has a unique flavor, and is nutritional and healthy.

The invention provides a preparation method of a fresh walnut kernel can. The prepared fresh walnut kernel can adopts walnuts with fully manure kernels at the late mature stage, and the walnuts have sufficient nutrients and produce peculiar walnut flavor; after green peels of picked green peel walnuts are removed, the walnuts are cleaned with clear water without ethephon or bleaching powder, and the environment cannot be polluted. The fresh walnut kernels are not subjected to coat removal, bitterness is removed through water soaking, no chemical agents are added, no pollution or residues can be produced, and nutritional ingredients of the coats of the fresh walnuts are reserved. After bitterness of the fresh walnuts are removed through water soaking at the temperature of 0-5 DEG C, the fresh walnuts are stored in a cold storage and can be used for production all year round. With the adoption of high-energy electronic beam irradiation cold sterilization of the fresh walnut kernel can, the characteristic of crisp taste of the fresh walnut kernels is kept.

The invention discloses a preparation method of an essence combination of an olfaction identification book suitable for olfaction of Chinese population. The essence combination for the identification book comprises the following ten kinds of flavors: apple flavor, cola flavor, grape flavor, lemon flavor, red date flavor, rose flavor, cumin flavor, walnut flavor, almond flavor and vanilla flavor. Solvents of the essences are caprylic / capric triglyceride, natural essential oil, animal fat or vegetable fat. The ten essences are combined in different series to form the identification book containing different smell types, so that different identification requirements are met, and the identification book has the characteristics of high specificity and convenient identification.

A walnut powder and production technology thereof belong to the processing technology of fruit and vegetable foodstuff. The walnut powder is prepared from walnuts through the steps of blanching, ingredients preparing, grinding to slurry, high-pressure homogenization, sterilization, spray drying, cooling, sieving and packing. The walnut powder has a strong walnut flavor, and can be used as a raw material for producing nutritious prepared food.

The invention provides a walnut kernel pancake which is rich in nutrients, good and smooth in taste. The technical scheme includes that a method for making the walnut kernel pancake includes: grinding cleaned and peeled walnut kernels to be standby, taking millet, sorghum rice and corn as main raw materials, matching walnut kernels, sesame pine kernels, eggs and the like as auxiliary materials according to the proportion of, by weight, 40% of millet, 20% of sorghum rice, 20% of corn, 3% of walnut kernels, 2% of sesame, 6% of pipe kernels and 5% of eggs, grinding above materials into paste, placing on a flat iron plate to fry, drying, and then the walnut kernel pancake is ready to eat. The walnut kernel pancake has walnut flavor, is delicious in taste, rich in nutrients, fine and smooth in taste, capable of supplementing multivitamins and is suitable for various groups of people.

The invention discloses a walnut-flavored essence and a preparation method thereof. The preparation method comprises the following steps: taking soyabean protein, performing enzymolysis by adding water and protease, then centrifugally collecting supernatant to obtain a proteolysis solution, performing a thermal reaction by adding amino acid, less walnut oil, a solvent and the like, then adding monostearin and xanthan gum, and shearing and homogenizing to obtain the walnut-flavored essence. The walnut-flavored essence is prepared by using the soybean protein as a raw material by combining biological enzymolysis and thermal reaction is excellent in fragrance, taste and high-temperature resistance; the defects of poor fragrance and no heat resistance of a synthetic perfume are overcome.

The invention provides rice crusts with a walnut flavor. The rice crusts with the walnut flavor are prepared from, by weight, 25-45 parts of millet, 5-15 parts of soybeans, 5-10 parts of barley rice, 15-25 parts of walnuts, 0-5 parts of hawthorn powder, 0-5 parts of lotus seed powder, 6-12 parts of soybean oil and 0.3-1 part of salt, wherein cold squeezed oil which is obtained through a cold squeezing method is adopted as the soybean oil. A making method comprises the following steps that the corresponding raw materials are weighed and then ground or cut up; the ground or cut raw materials are put into a stirrer to be evenly stirred to enable the raw materials to form dough; the dough is put into a rice crust mould to be extruded and then cut into dough pieces with the thickness of 5-10 mm; roasting is performed with a roasting belt; vacuum packaging is performed. The rice crusts are safe in eating, high in nutritional ingredient content and crisp and fresh in mouthfeel, are pure natural green health food and are suitable for popularization.

The invention discloses a formula and a preparation method of a probiotic beancurd jelly, wherein the raw materials comprise a soybean milk drying material, maltose, walnut, probiotic, a stabilizer and a coagulant. According to the present invention, the beancurd jelly with good appearance and good taste can be formed if the ratio of the protein in the soybean milk drying material to the stabilizer to the coagulant is suitable, and the protein coagulation mechanism can be effected if other substances such as walnut is added; by adding maltose, the beancurd jelly has good appearance and good taste, and further has the right walnut flavor, and the walnut flavor cannot be significantly affected due to the low sweetness of the maltose so as to ensure the stable quality of the product; and by adding the probiotic, the appetite of people can be greatly stimulated.

Lotus seed and walnut-flavored egg roll is disclosed. The egg roll is prepared from the following raw materials, by weight, 40-50 parts of egg, 20-25 parts of sugar, 70-80 parts of flour, 15-20 parts of walnut powder, 10-15 parts of puffed powder, 10-15 parts of plant oil, 3-5 parts of lotus seed, 3-5 parts of almond, 15-20 parts of glutinous rice flour and 20-25 parts of water. The egg roll provided by the invention has advantages of rich nutrition, sweet and fragrant mouthfeel, crispy exterior, fragrant crispy interior and the like.

The invention discloses cocoa flavor, cake flavor and walnut flavor. Preparation methods comprise steps of a thermal reaction, a simultaneous reactive adsorption, preparation of essence through desorption and the like. The transparent water-soluble essences are prepared through thermal reaction, simultaneous reactive adsorption and desorption concentration, so that the problems that thermal reaction essence has dark color, viscous system and cannot be dissolved in water completely and the like are solved. Besides, through simultaneous reactive adsorption, the chemical reaction direction is affected, production of aromatic substances is promoted, the obtained essence has high strength, and the bottle neck of insufficient strength of thermal reaction essence is broken through.

The invention discloses walnut-flavored flammulina velutipes biscuits with effects of moistening dryness and tonifying deficiency. The biscuits are made from, by weight, 300-320 parts of low-gluten flour, 120-130 parts of fresh flammulina velutipes, 15-18 parts of red grapes, 23-26 parts of walnut powder, 5-6 parts of goose livers, 3-4 parts of honeysuckle flowers, 65-70 parts of butter, 90-95 parts of white granulated sugar, 4-4.5 parts of salt and an appropriate amount of citric acid, sodium erythorbate, sodium pyrosulfite, sodium carboxymethylcellulose, soybean lecithin and water. According to the flammulina velutipes biscuits, the raw materials are rich, the main material is reasonably matched with multiple auxiliary materials such as the walnut powder and the goose livers to be process, and therefore the made finished biscuits contain more nutrient elements; color protecting operation is conducted on the flammulina velutipes in the processing process, gradual and uniform drying is adopted, therefore, the certain stability of the biscuits is kept, the unique flavor of the biscuits is kept, and the effects of moistening dryness and tonifying deficiency are achieved if the biscuits are eaten.

The invention provides walnut flavored thin-skinned melon seeds. The walnut flavored thin-skinned melon seeds are made through cooking sunflower seeds and seasonings and are characterized in that theseasonings comprise the following raw materials in parts by weight: 30-35 parts of walnuts, 20-28 parts of edible salt, 12-18 parts of edible sugar, 5-10 parts of flavoring materials, 5-8 parts of cooking wine, 1-3 parts of linolenic acid, 3-5 parts of coix seeds, 1-3 parts of haws, 0.5-1 part of radix codonopsis, 0.1-0.3 part of radix astragali and 0.1-0.3 part of star aniseeds, wherein the flavoring materials are a mixture of sweet-scented osmanthus, mint and leucine in the weight ratio of the sweet-scented osmanthus to the mint to the leucine being (3-8) to (5-8) to (1-5). The walnut flavored thin-skinned melon seeds made from the raw materials by a technology provided by the invention are rich in fragrance, fresh in mouth feel and outstanding and natural in walnut taste, after eating the walnut flavored thin-skinned melon seeds, people do not suffer from excessive internal heat easily, and the walnut flavored thin-skinned melon seeds are beneficial to bodies.

The present invention relates to an instant apple and walnut sauce and a processing method thereof, and belongs to the technical field of food processing. The instant apple and walnut sauce comprises the following raw materials: 10-20 parts of apples and 65-75 parts of walnut kernels. The total amount of apples and walnut kernels is 83-87 parts. For the apple and walnut sauce, the delicate fragrance of the apples just covers the raw and astringent taste of the walnut kernels and does not cover the walnut flavor at the same time. The tastes of the apples and walnut kernels are merged with each other, and thus the instant apple and walnut sauce is sweeter, more fragrant and palatable in taste. The processing method of the instant apple and walnut sauce consists of the following steps: decorticating the walnut kernels and drying, mixing with dried apple powder, water and other optional raw materials, and then pulping and homogenizing through a colloid mill. The invention has the advantages that dried apple powder is added, firstly, the two materials are mixed evenly to obtain a product with delicate and smooth mouthfeel; and more importantly, compared with a method of mixing fresh apples and walnut kernels, the processing method can further effectively remove the raw and astringent taste of the walnuts, and improves product color and luster.

The invention relates to a roselle walnut beverage. The roselle walnut beverage comprises roselle dry calyx juice, walnut juice, common salt, water, sodium cyclamate and white granulated sugar, is tasty salty and sweet with a walnut taste, contains ingredients, such as amino acid, anthocyanin, citric acid, hibiscus acid, delphinidin-3-erberry diglycoside, a plurality of vitamins, iron, calcium, and the like and has a certain healthcare function. Detected by relative departments, the invention has various sanitary indexes according with relative national standards.

The invention provides primary walnut pulp and a production method thereof. The primary walnut pulp is prepared from raw materials of walnut kernels and pure water through pulping, enzymolysis, oil taking and standardization; and through detection, the product has the protein content of more than or equal to 2.5 percent, the fat content of more than or equal to 2.6 percent and the polypeptide content of more than or equal to 18mg / ml. The production method comprises the following steps of: preparing walnut pulp, performing enzymolysis, centrifuging to take oil, and performing secondary enzymolysis; adding pure water for standardization; and homogenizing feed liquid, separating impurities by using a self-discharging disc centrifuge, performing ultra high temperature short-time sterilizationtreatment, cooling to the temperature below 35DEG C, and performing sterile filling to obtain the final product. The obtained product is white in color and thick in walnut flavor, contains nutrient components such as walnut protein, linoleic acid, linolenic acid and walnut phosphatide, and is rich in walnut polypeptide with high bioactivity, does not contain cholesterol or lactose; the bioavailability of walnut protein is greatly improved; and the product has high stability and meets the consumption requirements of people on nature, health and nutrition.

The invention discloses walnut-flavored nutritional soybean milk. The walnut-flavored nutritional soybean milk is prepared from raw materials as follows: walnuts, soybeans, beet, glutinous rice, water, Chinese forest frog oil, hericium erinaceus, areca flowers, common selfheal fruit-spike, wrinkled gianthyssop herbs, hawthorn fruits, stevioside and lettuce seed powder. The preparation method comprises steps as follows: (1) preparation of walnut milk; (2) preparation of mixed milk; (3) preparation of glutinous rice flour; (4) preparation of a nutrient solution; (5) preparation of soybean milk; (6) mixing of the mixed milk, the glutinous rice flour, the nutrient solution, the soybean milk and the lettuce seed powder, adding of stevioside and sterilization after homogenization. The walnuts, the beet and other nutritional ingredients are introduced into the soybean milk, besides, hericium erinaceus, the lettuce seed powder and other health-care ingredients are added, the walnut-flavored nutritional soybean milk has soft and smooth taste and unique flavor, contains rich protein, amino acid, microelements and other nutrient ingredients, is easy to digest and absorb and has better dietary therapy and health-care effects.

The invention discloses a formula and a preparation method of a high-protein beancurd jelly, wherein the high-protein beancurd jelly comprises 12-20 parts of a soybean milk drying material, 22-42 parts of maltose, 3-7 parts of high protein, 3-7 parts of walnut powder, and 3 parts of a stabilizer and a coagulant. The preparation method comprises: washing soybeans, placing into a soybean milk machine, adding clear water accounting for three times the amount of the soybeans, soaking for 6 h in the soybean milk machine, adding maltose, high protein and walnut powder to the prepared soybean milk filtrate, stirring for 5 min, adding delta-gluconolactone, uniformly stirring, and packaging the prepared high-protein beancurd jelly powder by using a sterilized packaging bag so as to obtain the product. According to the present invention, the feeding ratio for regulating the protein is achieved by adding the maltose, such that the formed beancurd jelly has the good appearance and the good taste of the beancurd jelly, further has appropriate walnut flavor, and can greatly stimulate the appetite by adding the high protein.

The invention relates to a production technology and a formula of a natto natural healthy beverage. The production technology comprises the following steps: preparing raw materials which comprise milk, soybeans, black beans, chickpeas, dried (hard) nuts, flavor raw materials, sugar, a stabilizer and an antioxidant; fermenting: firstly, cleaning and soaking the soybeans, cooking, fermenting (early fermentation and later fermentation), and obtaining natto; cooking: cleaning and cooking corn, rice and potatoes for later use; juicing: crushing fresh vegetables and fresh fruits into juice, and sterilizing for later use; crushing: crushing the dried (hard) nuts into powder, and sterilizing for later use; mixing 1: mixing the metered and weighed natto, the milk, the corn, the rice, the potatoes and the fresh vegetable and fruit juice into basic beverage juice by using a high-speed crusher, controlling the mixing temperature to be 45 DEG C or below, and sterilizing; mixing 2: mixing the basic beverage juice with dry (hard) nut powder and flavor raw materials to obtain the beverage which is suitable for various flavor beverages of different crowds, such as milk flavor, corn flavor, vegetable flavor, fruit flavor, walnut flavor, peanut flavor, green matcha flavor, cocoa flavor, coffee flavor and desiccated coconut flavor; and forming a finished product: sterilizing and filling.

The invention provides a small-grain walnut-flavored peanut, which is prepared from cooking peanuts with a seasoning, the seasoning is characterized by comprising the following raw materials by weight: 30-35 parts of walnut, 20-28 parts of edible salt, 12 to 18 parts of edible sugar, 5 to 10 parts of a flavoring material, 5 to 8 parts of cooking wine, 1 to 3 parts of linolenic acid, 3 to 5 parts of coix seed, 1 to 3 parts of pepper, 1 to 3 parts of dried longan, 0.5 to 1 part of creamer, 0.1 to 0.3 part of Astragalus membranaceus and 0.1 to 0.3 part of star anise; wherein the flavoring material is a mixture of sweet-scented osmanthus, mint and leucine in a weight ratio of 3-8:5-8:1-5. The small-grain walnut-flavored peanut prepared by the raw materials and the process provided by the invention is rich in flavor, fresh and crisp in taste, prominent and natural in walnut flavor, not easy to cause inner fire and beneficial to the body after eating.

The invention discloses a formula of sugar-free walnut and peanut milk with good taste, which comprises the following components according to mass percentage: 15-20% of walnut pulp, 10-15% of peanut pulp, 8-10% of milk powder, 0.1- 0.2% essence, 55-65% water. The invention has the advantages that the formula of the sugar-free walnut-peanut milk has the flavor of peanut and walnut, is rich in nutrition, and has a good taste.

The invention discloses walnut melon seeds and a manufacturing method thereof. The walnut melon seeds comprise the following raw materials: 80-120 parts of melon seeds, 10-20 parts of walnuts, 5-10 parts of sesame, 2-4 parts of rock candy, 3-5 parts of ginger juice brown sugar, 2-4 parts of salt, 1-2 parts of liquorice, 1-2 parts of a yeast extract and 2-4 parts of peppermint. According to the provided walnut melon seeds and the manufacturing method thereof, the melon seeds are uniform and crisp in mouthfeel, moderate in sweet and salty degree, outstanding in walnut flavor, and fragrant and sweet. In addition, the peppermint and the sesame are added to dosing materials, a hot property of the melon seeds can be neutralized because the peppermint is capable of clearing away heat and toxic materials, and clearing away heart-fire and improving eyesight, and internal heat after eating the melon seeds is reduced, so the walnut melon seeds can be suitable for requirements of different people.

The invention discloses a beverage processing technology, in particular to a pure walnut fermented milk and a production method thereof, comprising the following steps: peeling-refining-refining-sugar-chemical auxiliary material-preparation-homogenization-pH adjustment-sterilization Fermentation‑ripening. The pure walnut fermented milk produced by the present invention is not only well preserved and improved in nutrition, but also does not need to add milk powder in the fermentation process, and adopts the direct injection inoculation method, which does not need to activate the strains, and does not need to The walnut milk is degreased. By improving the process, raw material formula and strain ratio, the fermented strains can grow well in the high-fat pure walnut milk, retaining the mellow and unique walnut flavor of the walnut fermented drink, and ensuring the stability of the product Sex and taste, making the drink uniform and stable, with a delicate, sweet, smooth taste, easy to absorb, and nutritious and healthy.

The invention provides a preparation method of peanut / walnut powder, belonging to the field of vegetable protein solid beverages. The formula used by the preparation method comprises the following components in mass percent: 35-45 of walnuts, 5-15 of peanuts, 23-28 of white granulated sugar, 0.5-1.5 of sodium caseinate, 0.1-1 of sodium bicarbonate, and the balance of maltodextrin with an additiveamount of about 22-27. The product processing technologies are as follows: peeling the walnuts and the peanuts and baking, adding water in the walnut kernels, peanut kernels and other auxiliary materials for pulping, regulating the pH value to be 7.2-7.4 by using sodium bicarbonate, homogenizing, sterilizing and carrying out spray drying. The obtained high-nutrition peanut / walnut powder is high in walnut content, prominent in flavor, high in protein content and rich in unsaturated fatty acid, and has functions of reinforcing intelligence and brain health; and by adding sodium caseinate, the emulsion stability and the dissolvability of the peanut / walnut powder are improved. The peanut / walnut powder product obtained according to the invention is mellow in walnut flavor, free of essence and pigment, rich in nutrition and suitable for people of all ages.