CN106360585A - Ginger candy body-warming macadamia nut - Google Patents
Ginger candy body-warming macadamia nut Download PDFInfo
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- CN106360585A CN106360585A CN201610774968.9A CN201610774968A CN106360585A CN 106360585 A CN106360585 A CN 106360585A CN 201610774968 A CN201610774968 A CN 201610774968A CN 106360585 A CN106360585 A CN 106360585A
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- 238000010792 warming Methods 0.000 title claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 16
- 235000008397 ginger Nutrition 0.000 title claims abstract description 16
- 244000273928 Zingiber officinale Species 0.000 title claims 3
- 235000018330 Macadamia integrifolia Nutrition 0.000 title abstract 11
- 240000000912 Macadamia tetraphylla Species 0.000 title abstract 11
- 235000003800 Macadamia tetraphylla Nutrition 0.000 title abstract 11
- 235000009508 confectionery Nutrition 0.000 title abstract 3
- 244000269722 Thea sinensis Species 0.000 claims abstract description 13
- 235000009569 green tea Nutrition 0.000 claims abstract description 11
- 239000009636 Huang Qi Substances 0.000 claims abstract description 9
- 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
- 241000208467 Macadamia Species 0.000 claims description 43
- 239000000843 powder Substances 0.000 claims description 27
- 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
- 241000628997 Flos Species 0.000 claims description 10
- 239000003814 drug Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 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 9
- 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 9
- 238000001035 drying Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 229920001282 polysaccharide Polymers 0.000 claims description 9
- 239000005017 polysaccharide Substances 0.000 claims description 9
- 229930014669 anthocyanidin Natural products 0.000 claims description 8
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims description 8
- 235000008758 anthocyanidins Nutrition 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
- 239000011782 vitamin Substances 0.000 claims description 7
- 235000013343 vitamin Nutrition 0.000 claims description 7
- 229940088594 vitamin Drugs 0.000 claims description 7
- 229930003231 vitamin Natural products 0.000 claims description 7
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 6
- 235000009392 Vitis Nutrition 0.000 claims description 6
- 241000219095 Vitis Species 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- 239000010135 fructus aurantii immaturus Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 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 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 206010013786 Dry skin Diseases 0.000 claims description 3
- 244000178870 Lavandula angustifolia Species 0.000 claims description 3
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 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
- 239000001102 lavandula vera Substances 0.000 claims description 3
- 235000018219 lavender Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims 2
- 241000234314 Zingiber Species 0.000 abstract description 13
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000284 extract Substances 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 abstract description 2
- 244000197580 Poria cocos Species 0.000 abstract 2
- 235000008599 Poria cocos Nutrition 0.000 abstract 2
- 241000220317 Rosa Species 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 150000004804 polysaccharides Chemical class 0.000 description 7
- 238000000034 method Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 235000019197 fats Nutrition 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
- 230000003064 anti-oxidating effect Effects 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
- 239000003205 fragrance Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001251949 Xanthium sibiricum Species 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 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
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 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
- 238000004806 packaging method and process Methods 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
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 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
- Medicines Containing Plant Substances (AREA)
Abstract
A ginger candy body-warming macadamia nut is prepared from, by weight, 130-150 parts of macadamia nut, 15-20 parts of fresh ginger, 40-45 parts of brown sugar, 10-15 parts of red dates, 20-25 parts of green bean starch, 5-6 parts of poria cocos, 3-4 parts of radix astragali, 2-3 parts of radix bupleuri, 3-4 parts of rhizoma pinelliae and the like. According to the ginger candy body-warming macadamia nut, the macadamia nut is boiled to be tasty with green tea leaves, rose flowers and the like so as to have faint flower, fruit and tea aroma and is then baked through microwaves to be dry, the crispiness of the macadamia nut is increased, and the rancidity caused by oil and fat rancidification when the macadamia nut is in a high temperature can be avoided; through certain technological processing, the macadamia nut is wrapped by fresh ginger, brown sugar and the like, so the macadamia nut has a body-warming effect; the macadamia nut is matched with extracts of traditional Chinese medicines including poria cocos, radix astragali, radix bupleuri, rhizoma pinelliae and the like, so the macadamia nut is endowed with good body-warming and weight-losing functions and is particularly suitable for being eaten by females.
Description
Technical field
The present invention relates to a kind of warming up Macadamia nuts of ginger sugar, the warming up Macadamia nuts of more particularly, to a kind of ginger sugar and its system
Preparation Method.
Background technology
Hawaii nut kernel nutritious in off-white color, oil content 70% about, protein 9%, containing include needed by human
8 kinds of aminoacid in 17 kinds of interior aminoacid, also rich in mineral substances and vitamin.Hawaii nut kernel crisp-fried cunning is tender good to eat, has
Unique butter fragrance, is that the edible of performance optimal in the world has " dry fruit queen " with fruit, 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 Macadamia nuts is oxidized easily, storage needs suitably, it is to avoid nutrition leak and spoiled, the ripe fruit in Hawaii
Core is more in good taste than fruit core.
The existing at present application with regard to Hawaii nut is as follows:
Application publication number is that 201310483362.6 patent application discloses a kind of safety in production of black pepper taste Hawaii nut
Technique, after impurity removing, is seasoned with black pepper and wraps up in clothing, rebake, sterilization, packaging, its Hawaii nut produced
Do not strengthen its nutrition and health-preserving function, and Macadamia nuts fat content is high, easily oxidized, do not do special place yet
Reason, above-mentioned application is mainly based on its mouthfeel, not Hawaii nut antioxidation, prevent Kazakhstan from losing and nourishing healthy
The research of aspect, and its nutrition is single, profile does not have distinctive feature, can not meet present people for the nutrition of food and
The high standard alignment request of profile.
Content of the invention
Instant invention overcomes prior art is not enough, there is provided a kind of warming up Macadamia nuts of ginger sugar.
The present invention is achieved by the following technical solutions:
A kind of warming up Macadamia nuts of ginger sugar, is made up of following raw material: Macadamia nuts 130-135, Rhizoma Zingiberis Recenss 15-20,
Remelt sugar 40-45, Fructus Jujubae 10-15, green starch 20-25, Poria 5-6, Radix Astragali 3-4, Radix Bupleuri 2-3, Rhizoma Pinelliae 3-4, Fructus Aurantii Immaturus 4-5, Fructus Citri tangerinae
Stalk 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
Flower 8-10, Radix Glycyrrhizae 8-10, Fructus Crataegi fresh fruit 30-35, proper amount of salt, appropriate maltose, appropriate amount of water.
A kind of preparation method of the warming up Macadamia nuts of ginger sugar, including following technique:
(1) impurity in Macadamia nuts is rejected, select the uniform Macadamia nuts of full grains, clean, after drying, be placed in pot
In, green tea, Flos Rosae Rugosae, Radix Glycyrrhizae are put in pot, roasting is ripe, is milled into powder, Fructus Crataegi fresh fruit is cleaned, take its sarcocarp, put into squeezing
Squeeze the juice in juice machine, mix with green tea, Flos Rosae Rugosae, Radix Glycyrrhizae, add Sal, maltose and be added simultaneously to pour into Hawaii simultaneously
In kernel, add appropriate water, heating and cooking 2h, take out Macadamia nuts, dry under 60 DEG C of microwave condition, obtain Hawaii
Kernel is standby；
(2) Rhizoma Zingiberis Recenss are cleaned, mix with remelt sugar after section, add appropriate water, heating decocts, is stirred continuously, treats that Rhizoma Zingiberis Recenss taste is dense
Strongly fragrant, filter, the heated concentration of gained filtrate, be milled into powder after being dried, obtain Rhizoma Zingiberis Recenss remelt sugar powder standby；By extracting red date stone, clean, drip
Solid carbon dioxide, enters drying moisture in baking oven, is milled to powder, obtains red date powder standby；
(3) by Poria, the Radix Astragali, Radix Bupleuri, the Rhizoma Pinelliae, the Fructus Aurantii Immaturus water heating extraction of 5-10 times amount, filter, obtain Chinese medicine extraction liquid, warp
Spray dryer is dried, and obtains Chinese medicine powder standby；
(4) pour in container after green starch, Rhizoma Zingiberis Recenss remelt sugar powder, red date powder, Chinese medicine powder being mixed, be slowly added to 80 DEG C of water,
Pour appropriate Sal, maltose mixing again into, be sufficiently stirred for mixing and make paste, uniform application is in the surface of Macadamia nuts, thickness
1-2mm, it is crisp to be placed in baking in baking box, takes out, and cooling obtains crisp Macadamia nuts 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, with 4 layers of filtered through gauze, takes filtrate, slightly puies forward anthocyanidin solution for standby；
(6) platycodon root polysaccharide is mixed with sodium alginate, add appropriate 50 DEG C of distilled water and slightly put forward anthocyanidin solution stirring, then fall
Enter glycerol, vitamin e, adjust ph value and be stirred until homogeneous to 7.0,30 DEG C of constant temperature, deaerate to film under the vacuum of 0.095mpa
Bubble-free in liquid, film liquid is sprayed at the surface of crisp Macadamia nuts, 40 DEG C of dryings, obtains the Hawaii nut of lavender parcel
Core, packs.
Compared with prior art, the invention has the advantage that
A kind of warming up Macadamia nuts of ginger sugar of the present invention, first boils Macadamia nuts green tea, Flos Rosae Rugosae etc. to tasty, makes
Macadamia nuts has light flower tea fragrance, then using microwave, Macadamia nuts is toasted, and dries moisture, increased Xia Wei
The crispness of smooth kernel and it can be avoided that when Macadamia nuts is subject to temperature higher the Kazakhstan leading to spoiled by rancid oil or fat lose, by Rhizoma Zingiberis Recenss, remelt sugar
Deng by certain PROCESS FOR TREATMENT, wrap up Macadamia nuts, make the Macadamia nuts of the present invention have warming up effect, with Fu
The Chinese medicine extract such as Siberian cocklebur, the Radix Astragali, Radix Bupleuri, the Rhizoma Pinelliae are arranged in pairs or groups, and impart effect of the present invention warming up weight reducing well, are particularly suitable for female
Property edible；Because Macadamia nuts is rich in oils and fatss, it is oxidized easily, in order to avoid Macadamia nuts and the air contact of the present invention
Oxidized, edible film parcel is prepared into using platycodon root polysaccharide, anthocyanidin etc., the storage period of nut can be extended, platycodon root polysaccharide film
Active effect of polysaccharide and anthocyanidin itself after edible, the pharmacologically active such as antitumor, antiviral, antioxidation will play a role, right
Human body plays the role of health care, and film assumes purple, makes the Macadamia nuts finished product rich color of the present invention.
Specific embodiment
With reference to embodiment, the present invention is described in further detail:
Embodiment:
A kind of warming up Macadamia nuts of ginger sugar, is made up of following weight portion (kg) raw material: Macadamia nuts 130, Rhizoma Zingiberis Recenss 15, remelt sugar
40th, Fructus Jujubae 10, green starch 20, Poria 5, the Radix Astragali 3, Radix Bupleuri 2, the Rhizoma Pinelliae 3, Fructus Aurantii Immaturus 4, platycodon root polysaccharide 10, Pericarpium Vitis viniferae 50, alginic acid
Sodium 8, glycerol 11, vitamin e0.5, green tea 8, Flos Rosae Rugosae 8, Radix Glycyrrhizae 8, Fructus Crataegi fresh fruit 30, proper amount of salt, appropriate maltose, water
In right amount.
A kind of preparation method of the warming up Macadamia nuts of ginger sugar, including following technique:
(1) impurity in Macadamia nuts is rejected, select the uniform Macadamia nuts of full grains, clean, after drying, be placed in pot
In, green tea, Flos Rosae Rugosae, Radix Glycyrrhizae are put in pot, roasting is ripe, is milled into powder, Fructus Crataegi fresh fruit is cleaned, take its sarcocarp, put into squeezing
Squeeze the juice in juice machine, mix with green tea, Flos Rosae Rugosae, Radix Glycyrrhizae, add Sal, maltose and be added simultaneously to pour into Hawaii simultaneously
In kernel, add appropriate water, heating and cooking 2h, take out Macadamia nuts, dry under 60 DEG C of microwave condition, obtain Hawaii
Kernel is standby；
(2) Rhizoma Zingiberis Recenss are cleaned, mix with remelt sugar after section, add appropriate water, heating decocts, is stirred continuously, treats that Rhizoma Zingiberis Recenss taste is dense
Strongly fragrant, filter, the heated concentration of gained filtrate, be milled into powder after being dried, obtain Rhizoma Zingiberis Recenss remelt sugar powder standby；By extracting red date stone, clean, drip
Solid carbon dioxide, enters drying moisture in baking oven, is milled to powder, obtains red date powder standby；
(3) by Poria, the Radix Astragali, Radix Bupleuri, the Rhizoma Pinelliae, the Fructus Aurantii Immaturus water heating extraction of 5 times amount, filter, obtain Chinese medicine extraction liquid, through spraying
Exsiccator is dried, and obtains Chinese medicine powder standby；
(4) pour in container after green starch, Rhizoma Zingiberis Recenss remelt sugar powder, red date powder, Chinese medicine powder being mixed, be slowly added to 80 DEG C of water,
Pour appropriate Sal, maltose mixing again into, be sufficiently stirred for mixing and make paste, uniform application is in the surface of Macadamia nuts, thickness
1mm, it is crisp to be placed in baking in baking box, takes out, and cooling obtains crisp Macadamia nuts 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, with 4 layers of filtered through gauze, takes filtrate, slightly puies forward anthocyanidin solution for standby；
(6) platycodon root polysaccharide is mixed with sodium alginate, add appropriate 50 DEG C of distilled water and slightly put forward anthocyanidin solution stirring, then fall
Enter glycerol, vitamin e, adjust ph value and be stirred until homogeneous to 7.0,30 DEG C of constant temperature, deaerate to film under the vacuum of 0.095mpa
Bubble-free in liquid, film liquid is sprayed at the surface of crisp Macadamia nuts, 40 DEG C of dryings, obtains the Hawaii nut of lavender parcel
Core, packs.
Claims (2)
1. a kind of warming up Macadamia nuts of ginger sugar is it is characterised in that be made up of following raw material: Macadamia nuts 130-
135th, Rhizoma Zingiberis Recenss 15-20, remelt sugar 40-45, Fructus Jujubae 10-15, green starch 20-25, Poria 5-6, Radix Astragali 3-4, Radix Bupleuri 2-3, the Rhizoma Pinelliae
3-4, Fructus Aurantii Immaturus 4-5, 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, appropriate maltose, appropriate amount of water.
2. as claimed in claim 1 a kind of preparation method of the warming up Macadamia nuts of ginger sugar it is characterised in that including following work
Skill:
(1) impurity in Macadamia nuts is rejected, select the uniform Macadamia nuts of full grains, clean, after drying, be placed in pot
In, green tea, Flos Rosae Rugosae, Radix Glycyrrhizae are put in pot, roasting is ripe, is milled into powder, Fructus Crataegi fresh fruit is cleaned, take its sarcocarp, put into squeezing
Squeeze the juice in juice machine, mix with green tea, Flos Rosae Rugosae, Radix Glycyrrhizae, add Sal, maltose and be added simultaneously to pour into Hawaii simultaneously
In kernel, add appropriate water, heating and cooking 2h, take out Macadamia nuts, dry under 60 DEG C of microwave condition, obtain Hawaii
Kernel is standby；
(2) Rhizoma Zingiberis Recenss are cleaned, mix with remelt sugar after section, add appropriate water, heating decocts, is stirred continuously, treats that Rhizoma Zingiberis Recenss taste is dense
Strongly fragrant, filter, the heated concentration of gained filtrate, be milled into powder after being dried, obtain Rhizoma Zingiberis Recenss remelt sugar powder standby；By extracting red date stone, clean, drip
Solid carbon dioxide, enters drying moisture in baking oven, is milled to powder, obtains red date powder standby；
(3) by Poria, the Radix Astragali, Radix Bupleuri, the Rhizoma Pinelliae, the Fructus Aurantii Immaturus water heating extraction of 5-10 times amount, filter, obtain Chinese medicine extraction liquid, warp
Spray dryer is dried, and obtains Chinese medicine powder standby；
(4) pour in container after green starch, Rhizoma Zingiberis Recenss remelt sugar powder, red date powder, Chinese medicine powder being mixed, be slowly added to 80 DEG C of water,
Pour appropriate Sal, maltose mixing again into, be sufficiently stirred for mixing and make paste, uniform application is in the surface of Macadamia nuts, thickness
1-2mm, it is crisp to be placed in baking in baking box, takes out, and cooling obtains crisp Macadamia nuts 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, with 4 layers of filtered through gauze, takes filtrate, slightly puies forward anthocyanidin solution for standby；
(6) platycodon root polysaccharide is mixed with sodium alginate, add appropriate 50 DEG C of distilled water and slightly put forward anthocyanidin solution stirring, then fall
Enter glycerol, vitamin e, adjust ph value and be stirred until homogeneous to 7.0,30 DEG C of constant temperature, deaerate to film under the vacuum of 0.095mpa
Bubble-free in liquid, film liquid is sprayed at the surface of crisp Macadamia nuts, 40 DEG C of dryings, obtains the Hawaii nut of lavender parcel
Core, packs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610774968.9A CN106360585A (en) | 2016-08-31 | 2016-08-31 | Ginger candy body-warming macadamia nut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610774968.9A CN106360585A (en) | 2016-08-31 | 2016-08-31 | Ginger candy body-warming macadamia nut |
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| Publication Number | Publication Date |
|---|---|
| CN106360585A true CN106360585A (en) | 2017-02-01 |
Family
ID=57901032
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610774968.9A Pending CN106360585A (en) | 2016-08-31 | 2016-08-31 | Ginger candy body-warming macadamia nut |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244311A (en) * | 2020-10-23 | 2021-01-22 | 广东南兴天虹果仁制品有限公司 | High-pressure flushing device for peeling almond kernels, adjusting method and production process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101273788A (en) * | 2008-05-08 | 2008-10-01 | 广东富味制果厂有限公司 | Method for preparing sweet apricot kernel |
| 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 CN201610774968.9A patent/CN106360585A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101273788A (en) * | 2008-05-08 | 2008-10-01 | 广东富味制果厂有限公司 | Method for preparing sweet apricot kernel |
| 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 |
|---|---|---|---|---|
| CN112244311A (en) * | 2020-10-23 | 2021-01-22 | 广东南兴天虹果仁制品有限公司 | High-pressure flushing device for peeling almond kernels, adjusting method and production process |
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Application publication date: 20170201 |