CN106307397A - Matcha-flavored collagen macadamia nuts - Google Patents
Matcha-flavored collagen macadamia nuts Download PDFInfo
- Publication number
- CN106307397A CN106307397A CN201610774946.2A CN201610774946A CN106307397A CN 106307397 A CN106307397 A CN 106307397A CN 201610774946 A CN201610774946 A CN 201610774946A CN 106307397 A CN106307397 A CN 106307397A
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- hawaii
- kernel
- matcha
- parts
- macadamia nuts
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- 102000008186 Collagen Human genes 0.000 title claims abstract description 16
- 108010035532 Collagen Proteins 0.000 title claims abstract description 16
- 229920001436 collagen Polymers 0.000 title abstract description 5
- 241000208467 Macadamia Species 0.000 title abstract 11
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000019991 rice wine Nutrition 0.000 claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 241001116389 Aloe Species 0.000 claims abstract description 4
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241000628997 Flos Species 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 18
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 10
- 235000009569 green tea Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000003814 drug Substances 0.000 claims description 9
- 150000004676 glycans Chemical class 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 229920001282 polysaccharide Polymers 0.000 claims description 9
- 239000005017 polysaccharide Substances 0.000 claims description 9
- 235000014347 soups Nutrition 0.000 claims description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 8
- 235000006751 Platycodon Nutrition 0.000 claims description 7
- 244000274050 Platycodon grandiflorum Species 0.000 claims description 7
- 229930189914 platycodon Natural products 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 235000009392 Vitis Nutrition 0.000 claims description 6
- 241000219095 Vitis Species 0.000 claims description 6
- 239000001913 cellulose Substances 0.000 claims description 6
- 229920002678 cellulose Polymers 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 229930003427 Vitamin E Natural products 0.000 claims description 5
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 5
- 235000019165 vitamin E Nutrition 0.000 claims description 5
- 229940046009 vitamin E Drugs 0.000 claims description 5
- 239000011709 vitamin E Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 244000178870 Lavandula angustifolia Species 0.000 claims description 3
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000001102 lavandula vera Substances 0.000 claims description 3
- 235000018219 lavender Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 210000000582 semen Anatomy 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000144730 Amygdalus persica Species 0.000 abstract 1
- 235000006040 Prunus persica var persica Nutrition 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 1
- 241000109329 Rosa xanthina Species 0.000 abstract 1
- 240000004922 Vigna radiata Species 0.000 abstract 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 229940109850 royal jelly Drugs 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000282898 Sus scrofa Species 0.000 description 1
- 230000003255 anti-acne Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000001777 nootropic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Matcha-flavored collagen macadamia nuts are prepared from raw materials in parts by weight as follows: 130-135 parts of macadamia nuts, 20-25 parts of matcha powder, 8-10 parts of pigskin, 8-10 parts of rice wine, 10-15 parts of royal jelly, 30-35 parts of mung bean starch, 4-5 parts of aloe, 5-6 parts of semen oroxyli, 5-6 parts of peach blossoms and the like. According to the matcha-flavored collagen macadamia nuts, firstly, macadamia nuts are boiled to be tasty with green black leaves, roses and the like, so that the macadamia nuts have a faint flower and tea aroma, then the macadamia nuts are baked with microwaves to be dried, the brittleness of the macadamia nuts is improved, decay caused by rancidity when the macadamia nuts are at the high temperature can be avoided, the treated pigskin and matcha powder coat the macadamia nuts, so that the macadamia nuts have an aromatic matcha flavor, are rich in collagen, can maintain beauty and are delicious.
Description
Technical field
The present invention relates to a kind of matcha taste collagen protein Hawaii kernel, particularly relate to a kind of matcha taste collagen protein summer prestige
Smooth kernel and preparation method thereof.
Background technology
Hawaii nut kernel is nutritious in off-white color, oil content about 70%, protein 9%, containing including needed by human
8 kinds of aminoacid at 17 kinds of interior aminoacid, also rich in mineral substances and vitamin.Hawaii nut kernel crisp-fried is sliding tender good to eat, has
Unique butter fragrance, is the edible fruit of performance optimal in the world, has " dry fruit queen ", the laudatory title of " king of world's nut ",
Local flavor and mouthfeel all have well regulation blood fat and nootropic effect more than other nuts, are especially suitable for middle-aged and elderly people or the bad people of blood fat
Nourishing is edible.But Hawaii kernel is oxidized easily, stores and need suitably, it is to avoid nutrition leak and spoiled, the ripe fruit in Hawaii
Core is more in good taste than fruit core.
The most existing application about Hawaii nut is as follows:
Application publication number be 201310483362.6 patent application disclose the safety in production of a kind of black pepper taste Hawaii nut
Technique, after impurity removing, is seasoned with black pepper and wraps up in clothing, rebake, sterilizes, packs, its Hawaii nut produced
Do not strengthen its nutrition and health-preserving function, and Hawaii nut kernel oil and fat content is high, the most oxidized, the most do not do place especially
Reason, above-mentioned application mainly its mouthfeel is main, not Hawaii nut antioxidation, prevent Kazakhstan from losing and nourishing healthy
The research of aspect, and its nutrition is single, profile does not has distinctive feature, can not meet present people for the nutrition of food and
The high standard requirement of profile.
Summary of the invention
Instant invention overcomes prior art not enough, it is provided that a kind of matcha taste collagen protein Hawaii kernel.
The present invention is achieved by the following technical solutions:
A kind of matcha taste collagen protein Hawaii kernel, is made up of following raw material: Hawaii kernel 130-135, matcha
Powder 20-25, Corii Sus domestica 8-10, rice wine 8-10, Lac regis apis 10-15, green starch 30-35, Aloe 4-5, Semen Oroxyli 5-6, Flos persicae 5-
6, Flos Magnoliae 4-5, Folium Nelumbinis ash 3-4, platycodon root polysaccharide 10-12, Pericarpium Vitis viniferae 50-60, sodium alginate 8-10, glycerol 11-12, vitamin
E0.5-0.6, green tea 8-10, Flos Rosae Rugosae 8-10, Radix Glycyrrhizae 8-10, Fructus Crataegi fresh fruit 30-35, proper amount of salt, maltose are appropriate, water
In right amount.
A kind of preparation method of matcha taste collagen protein Hawaii kernel, including following technique:
(1) impurity in the kernel of Hawaii is rejected, select full grains uniform Hawaii kernel, clean, after drying, be placed in pot
In, green tea, Flos Rosae Rugosae, Radix Glycyrrhizae are put in pot, roasts ripe, be milled into powder, Fructus Crataegi fresh fruit is cleaned, take its sarcocarp, put into squeezing
Juice machine is squeezed the juice, with green tea, Flos Rosae Rugosae, Radix Glycyrrhizae mixing, adds Sal, maltose and be added simultaneously to pour into Hawaii simultaneously
In kernel, add appropriate water, heating and cooking 2h, take out Hawaii kernel, dry under the microwave condition of 60 DEG C, obtain Hawaii
Kernel is standby；
(2) being cleaned by Corii Sus domestica, chopping, mix with rice wine, appropriate water, at 0.07Mpa, under the conditions of 110 DEG C, heating simmers to soup
Dense, gained material is centrifuged, filters, obtain Corii Sus domestica rice wine soup standby；
(3) by Aloe, Semen Oroxyli, Flos persicae, Flos Magnoliae, the Folium Nelumbinis ash water heating extraction of 5-10 times amount, filter, obtain Chinese medicine extraction
Liquid, spray-dried device is dried, and obtains Chinese medicine powder standby；
(4) pour in container after green starch, matcha powder, Chinese medicine powder mixing, be slowly added to the water of 80 DEG C, be sufficiently stirred for, fall
Enter Corii Sus domestica rice wine soup, pasty state made by Lac regis apis, then pours appropriate Sal, maltose mixing into, is sufficiently stirred for mixing and makes paste, uniformly
Spreading upon the surface of Hawaii kernel, thickness 1-2mm, it is crisp to be placed in baking in baking box, takes out, and cooling obtains crisp Hawaii nut
Core is standby；
(5) Pericarpium Vitis viniferae clear water is rinsed well, mix with the water of 3-5 times amount and be placed in defibrination in fiberizer, cross colloid mill, obtain carefully
Serosity, by 4 layers of filtered through gauze, takes filtrate, and i.e. thick jacquard weave green grass or young crops cellulose solution is standby；
(6) platycodon root polysaccharide is mixed with sodium alginate, add appropriate 50 DEG C of distilled water and thick jacquard weave green grass or young crops cellulose solution stirring, then fall
Entering glycerol, vitamin E, regulation pH value is to 7.0, and 30 DEG C of constant temperature are stirred until homogeneous, and deaerate to film under the vacuum of 0.095Mpa
Bubble-free in liquid, is sprayed at the surface of crisp Hawaii kernel by film liquid, and 40 DEG C are dried, and obtain the Hawaii nut of lavender parcel
Core, packs.
Compared with prior art, the invention have the advantage that
A kind of matcha taste collagen protein Hawaii kernel of the present invention, first Hawaii kernel green tea, Flos Rosae Rugosae etc. are boiled to
Tasty, make Hawaii kernel have light flower tea fragrance, then use microwave that Hawaii kernel is toasted, dry moisture, increase
Added Hawaii kernel crispness and it can be avoided that Hawaii kernel by temperature higher time the Kazakhstan caused spoiled by rancid oil or fat lose, by pig
Skin wraps up Hawaii kernel with matcha powder etc. after treatment, makes Hawaii kernel have delicate fragrance matcha taste, and rich in collagen egg
In vain, skin care is delicious, and the extract such as Aloe, Semen Oroxyli, Flos persicae, Flos Magnoliae collocation, impart the good looks improving and the skin nourishing of the present invention,
The cosmetic result of the light speckle of anti-acne；Owing to Hawaii kernel is rich in oils and fats, it is oxidized easily, in order to avoid the Hawaii nut of the present invention
Core is oxidized with air contact, uses platycodon root polysaccharide, anthocyanidin etc. to be prepared as edible film parcel, it is possible to extend the storage of nut
Phase, polysaccharide and active effect of anthocyanidin self after platycodon root polysaccharide film is edible, the pharmacologically active such as antitumor, antiviral, antioxidation
To play a role, and have the effect of health care to human body, and film presents purple, the Hawaii kernel finished product color making the present invention is rich
Rich.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of matcha taste collagen protein Hawaii kernel, is made up of following weight portion (Kg) raw material: Hawaii kernel 130, matcha
Powder 20, Corii Sus domestica 8, rice wine 8, Lac regis apis 10, green starch 30, Aloe 4, Semen Oroxyli 5, Flos persicae 5, Flos Magnoliae 4, Folium Nelumbinis ash 3, Radix Platycodonis
Polysaccharide 10, Pericarpium Vitis viniferae 50, sodium alginate 8, glycerol 11, vitamin E 0.5, green tea 8-10, Flos Rosae Rugosae 8, Radix Glycyrrhizae 8, Fructus Crataegi fresh fruit
30, proper amount of salt, maltose is appropriate, water is appropriate.
A kind of preparation method of matcha taste collagen protein Hawaii kernel, including following technique:
(1) impurity in the kernel of Hawaii is rejected, select full grains uniform Hawaii kernel, clean, after drying, be placed in pot
In, green tea, Flos Rosae Rugosae, Radix Glycyrrhizae are put in pot, roasts ripe, be milled into powder, Fructus Crataegi fresh fruit is cleaned, take its sarcocarp, put into squeezing
Juice machine is squeezed the juice, with green tea, Flos Rosae Rugosae, Radix Glycyrrhizae mixing, adds Sal, maltose and be added simultaneously to pour into Hawaii simultaneously
In kernel, add appropriate water, heating and cooking 2h, take out Hawaii kernel, dry under the microwave condition of 60 DEG C, obtain Hawaii
Kernel is standby；
(2) being cleaned by Corii Sus domestica, chopping, mix with rice wine, appropriate water, at 0.07Mpa, under the conditions of 110 DEG C, heating simmers to soup
Dense, gained material is centrifuged, filters, obtain Corii Sus domestica rice wine soup standby；
(3) by Aloe, Semen Oroxyli, Flos persicae, Flos Magnoliae, the Folium Nelumbinis ash water heating extraction of 5 times amount, filter, obtain Chinese medicine extraction liquid,
Spray-dried device is dried, and obtains Chinese medicine powder standby；
(4) pour in container after green starch, matcha powder, Chinese medicine powder mixing, be slowly added to the water of 80 DEG C, be sufficiently stirred for, fall
Enter Corii Sus domestica rice wine soup, pasty state made by Lac regis apis, then pours appropriate Sal, maltose mixing into, is sufficiently stirred for mixing and makes paste, uniformly
Spreading upon the surface of Hawaii kernel, thickness 1mm, it is crisp to be placed in baking in baking box, takes out, and cooling obtains crisp Hawaii kernel
Standby；
(5) Pericarpium Vitis viniferae clear water is rinsed well, mix with the water of 3 times amount and be placed in defibrination in fiberizer, cross colloid mill, obtain screened stock
Liquid, by 4 layers of filtered through gauze, takes filtrate, and i.e. thick jacquard weave green grass or young crops cellulose solution is standby；
(6) platycodon root polysaccharide is mixed with sodium alginate, add appropriate 50 DEG C of distilled water and thick jacquard weave green grass or young crops cellulose solution stirring, then fall
Entering glycerol, vitamin E, regulation pH value is to 7.0, and 30 DEG C of constant temperature are stirred until homogeneous, and deaerate to film under the vacuum of 0.095Mpa
Bubble-free in liquid, is sprayed at the surface of crisp Hawaii kernel by film liquid, and 40 DEG C are dried, and obtain the Hawaii nut of lavender parcel
Core, packs.
Claims (2)
1. a matcha taste collagen protein Hawaii kernel, it is characterised in that be made up of following raw material: Hawaii kernel
130-135, matcha powder 20-25, Corii Sus domestica 8-10, rice wine 8-10, Lac regis apis 10-15, green starch 30-35, Aloe 4-5, beautiful butterfly
Butterfly 5-6, Flos persicae 5-6, Flos Magnoliae 4-5, Folium Nelumbinis ash 3-4, platycodon root polysaccharide 10-12, Pericarpium Vitis viniferae 50-60, sodium alginate 8-10, glycerol
11-12, vitamin E 0.5-0.6, green tea 8-10, Flos Rosae Rugosae 8-10, Radix Glycyrrhizae 8-10, Fructus Crataegi fresh fruit 30-35, proper amount of salt, wheat
Bud sugar is appropriate, water is appropriate.
The preparation method of a kind of matcha taste collagen protein Hawaii the most as claimed in claim 1 kernel, it is characterised in that include
Following technique:
(1) impurity in the kernel of Hawaii is rejected, select full grains uniform Hawaii kernel, clean, after drying, be placed in pot
In, green tea, Flos Rosae Rugosae, Radix Glycyrrhizae are put in pot, roasts ripe, be milled into powder, Fructus Crataegi fresh fruit is cleaned, take its sarcocarp, put into squeezing
Juice machine is squeezed the juice, with green tea, Flos Rosae Rugosae, Radix Glycyrrhizae mixing, adds Sal, maltose and be added simultaneously to pour into Hawaii simultaneously
In kernel, add appropriate water, heating and cooking 2h, take out Hawaii kernel, dry under the microwave condition of 60 DEG C, obtain Hawaii
Kernel is standby；
(2) being cleaned by Corii Sus domestica, chopping, mix with rice wine, appropriate water, at 0.07Mpa, under the conditions of 110 DEG C, heating simmers to soup
Dense, gained material is centrifuged, filters, obtain Corii Sus domestica rice wine soup standby；
(3) by Aloe, Semen Oroxyli, Flos persicae, Flos Magnoliae, the Folium Nelumbinis ash water heating extraction of 5-10 times amount, filter, obtain Chinese medicine extraction
Liquid, spray-dried device is dried, and obtains Chinese medicine powder standby；
(4) pour in container after green starch, matcha powder, Chinese medicine powder mixing, be slowly added to the water of 80 DEG C, be sufficiently stirred for, fall
Enter Corii Sus domestica rice wine soup, pasty state made by Lac regis apis, then pours appropriate Sal, maltose mixing into, is sufficiently stirred for mixing and makes paste, uniformly
Spreading upon the surface of Hawaii kernel, thickness 1-2mm, it is crisp to be placed in baking in baking box, takes out, and cooling obtains crisp Hawaii nut
Core is standby；
(5) Pericarpium Vitis viniferae clear water is rinsed well, mix with the water of 3-5 times amount and be placed in defibrination in fiberizer, cross colloid mill, obtain carefully
Serosity, by 4 layers of filtered through gauze, takes filtrate, and i.e. thick jacquard weave green grass or young crops cellulose solution is standby；
(6) platycodon root polysaccharide is mixed with sodium alginate, add appropriate 50 DEG C of distilled water and thick jacquard weave green grass or young crops cellulose solution stirring, then fall
Entering glycerol, vitamin E, regulation pH value is to 7.0, and 30 DEG C of constant temperature are stirred until homogeneous, and deaerate to film under the vacuum of 0.095Mpa
Bubble-free in liquid, is sprayed at the surface of crisp Hawaii kernel by film liquid, and 40 DEG C are dried, and obtain the Hawaii nut of lavender parcel
Core, packs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610774946.2A CN106307397A (en) | 2016-08-31 | 2016-08-31 | Matcha-flavored collagen macadamia nuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610774946.2A CN106307397A (en) | 2016-08-31 | 2016-08-31 | Matcha-flavored collagen macadamia nuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307397A true CN106307397A (en) | 2017-01-11 |
Family
ID=57788508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610774946.2A Pending CN106307397A (en) | 2016-08-31 | 2016-08-31 | Matcha-flavored collagen macadamia nuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307397A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242518A (en) * | 2017-06-11 | 2017-10-13 | 安徽真心食品有限公司 | A kind of tasty agent prescription of black tea taste macadamia |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1273788A (en) * | 1999-05-15 | 2000-11-22 | 马锡洪 | Snack series |
| CN103689690A (en) * | 2013-11-07 | 2014-04-02 | 合肥昊康食品贸易有限责任公司 | Spicy shelled melon seeds and preparation method thereof |
-
2016
- 2016-08-31 CN CN201610774946.2A patent/CN106307397A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1273788A (en) * | 1999-05-15 | 2000-11-22 | 马锡洪 | Snack series |
| CN103689690A (en) * | 2013-11-07 | 2014-04-02 | 合肥昊康食品贸易有限责任公司 | Spicy shelled melon seeds and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242518A (en) * | 2017-06-11 | 2017-10-13 | 安徽真心食品有限公司 | A kind of tasty agent prescription of black tea taste macadamia |
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Application publication date: 20170111 |