CN107668634A - A kind of flavored walnut benevolence and processing method - Google Patents

A kind of flavored walnut benevolence and processing method Download PDF

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Publication number
CN107668634A
CN107668634A CN201711077486.9A CN201711077486A CN107668634A CN 107668634 A CN107668634 A CN 107668634A CN 201711077486 A CN201711077486 A CN 201711077486A CN 107668634 A CN107668634 A CN 107668634A
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parts
walnut kernel
walnut
water
flavored
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肖华
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WEISHAN COUNTY FULYU FOOD Co Ltd
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WEISHAN COUNTY FULYU FOOD Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17Amino acids, peptides or proteins
    • A23L33/19Dairy proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of flavored walnut benevolence and processing method, mainly solves the problems, such as that walnut kernel present in prior art has slight bitter taste.A kind of its raw material of flavored walnut benevolence and processing method includes following parts by weight:90 120 parts of walnut kernel, 13 parts of cassia seed, 13 parts of the Radix Astragali, 58 parts of cassia bark, 7 10 parts of matrimony vine, 58 parts of tealeaves, 15 25 parts of radix glycyrrhizae, 3 12 parts of leaf of GAIGUO.By such scheme, invention achieves the purpose of the nutritive value for improving walnut kernel and edibility, there is very high practical value and promotional value.

Description

A kind of flavored walnut benevolence and processing method
Technical field
The present invention relates to walnut kernel manufacture field, is to be related to a kind of flavored walnut benevolence and processing method specifically.
Background technology
Containing abundant protein, amino acid and mineral essence in walnut kernel, there is very high nutritive value, and with profit The strong kidney of lung, reduce blood fat, prevent coronary heart disease the effect of, long-term consumption there is prolonging life and nursing face, the anti-ageing effect of waiting for a long time;And it has " benefit Gas blood-nourishing, moistening dryness and resolving phlegm, the beneficial gate of vitality, place three is burnt, warm lung ease constipation, controls the cold of insufficiency type and breathes with cough, waist pin aches again, trusted subordinate's colic, bloody flux intestines wind " And other effects.Prolonging life and nursing face, anti-aging is eaten for a long time, pregnant woman has magical effect to fetal intelligence development.
Existing walnut kernel is all mostly to be cooked gruel in routine use, because walnut kernel is wrapped in walnut after the drying The kind leatherware of benevolence outer layer has bitter taste so that and directly edible taste is slightly worse, can heartily enjoy cuisines whenever and wherever possible for convenience, Improving walnut kernel has the problem of slight bitter taste, and existing utilization condiment, which is processed improvement walnut kernel to walnut kernel, slight bitter taste The problem of;But through condiment such as cassia bark, cloves, fennel seeds, anise and Chinese prickly ashes, make made of walnut kernel mouthfeel it is poor, condiment taste is very Weight.
The content of the invention
It is an object of the invention to provide a kind of flavored walnut benevolence and processing method, has slight hardship to solve existing walnut kernel Taste problem.
In order to solve the above problems, the present invention provides following technical scheme:
A kind of flavored walnut benevolence raw material includes following parts by weight:Walnut kernel 90-120 parts, cassia seed 1-3 parts, Radix Astragali 1-3 Part, cassia bark 5-8 parts, matrimony vine 7-10 parts, tealeaves 5-8 parts, radix glycyrrhizae 15-25 parts, leaf of GAIGUO 3-12 parts.
Preferably, 90 parts of walnut kernel, 3 parts of cassia seed, 2 parts of the Radix Astragali, 8 parts of cassia bark, 10 parts of matrimony vine, 8 parts of tealeaves, radix glycyrrhizae 20 Part, 7 parts of leaf of GAIGUO.
A kind of flavored walnut benevolence and processing method comprise the following steps:
(1) 7-9 times of water is added to boil to 4-5 times of water cassia seed, the Radix Astragali, cassia bark, radix glycyrrhizae, filtrate must be carried by filtering;
(2) leaf of GAIGUO is added into 5-6 times of water mashing, the slurries of filtering and the gained filtrate of step (1) are mixed, and stirring is equal It is even that nutrient solution is made;
(3) walnut kernel is immersed in 15-20 minutes in clear water, rinsed 2-3 times after taking-up, then drain table naturally at room temperature Face moisture, finally walnut kernel is put into the nutrient solution of step (2) together with tealeaves and matrimony vine, adds 2-3 times of water, first with small Fire heats 8-10 minutes at a temperature of 55-60 DEG C;Turn big fire heating again, after 10-15 minutes are boiled in heating, take out walnut kernel and drip Dry surface moisture, place under conditions of 7-10 DEG C of temperature, relative humidity 60-65% and put;
(4) lactalbumin is first configured to the lactoalbumin soln that mass concentration is 10g/100mL, xylose is configured to quality Concentration is 5g/100mL xylose solution, then is in proportion mixed lactoalbumin soln and xylose solution with concentration, simultaneously The glycerine that volume fraction is 5% is added, is mixed and made into film liquid, will be into film liquid in 80-82 DEG C of heating water bath 45-48 minute;
(5) by the walnut kernel of step (3) processing be immersed in step (4) into film liquid, be gently mixed 4-6 minutes, until All walnut kernel are uniformly wrapped up into film liquid, the walnut kernel taking-up after immersion are glued after wrapping up in mixing dried flower, cooled down in natural conditions To 20-23 DEG C;
(6) step (5) is handled into walnut kernel and refrigerates 20-30 minutes at a temperature of 2-5 DEG C immediately, then be placed in -10 DEG C to -15 2-3 hours are freezed at a temperature of DEG C, are then dried in vacuum freeze drier, until moisture is in 4%-7%, most Packed afterwards using the coloured packaging bag of low oxygen transmission rate, and make nitrogen charging processing.
Specifically, mixing dried flower includes sophora flower, chrysanthemum, rose, sweet osmanthus, additional proportion 3 in step (5):2:1:1; Sophora flower, chrysanthemum, rose, the water content of sweet osmanthus are 5%-30%.
Compared with prior art, the invention has the advantages that:
Cassia seed has and clear liver and improved vision in the present invention, hypotensive, and the function such as treat constipation;The Radix Astragali has invigorating qi for strengthening superficies, diuresis Eliminating toxic, the total white blood cells in blood can be dramatically increased, strengthen immunologic function, liver protecting, the effect of delaying senility;Cassia bark has There are mends fire supporing yang, let the fire back to its origin, eliminating cold to stop pain, the effect of invigorate blood circulation;Radix glycyrrhizae has bowl spares gas, moistened the lung and relieve the cough, relieving spasm to stop pain; Matrimony vine has antioxidant and anti-aging effect;Tealeaves has good inoxidizability, biocidal property, and stability is high, in anti-oxidant, color protection And health care etc. has good performance;Leaf of GAIGUO contain 17 kinds of amino acid, particularly vitamin C, B2 and E content and Potassium, phosphorus, iron, zinc, the content of selenium and lysine are above existing common fruit variety, also substantial amounts of calcium;Cassia seed, the Radix Astragali, Also containing substantial amounts of trace element, amino acid and organic matter etc. in cassia bark, matrimony vine, tealeaves, matrimony vine, radix glycyrrhizae, leaf of GAIGUO;By this hair Bright specified raw material and processing method, synergy can be produced, walnut kernel decompression level, its effect can greatly be significantly improved Raising not simple antihypertensive effect superposition, but reached the not expectable raising amount of those skilled in the art.
Material in raw material is extracted using the filtrate that takes of method of water extraction or mistake boiling water in the processing method of the present invention, but Existing method water is the surface or top layer into raw material, it is impossible to effectively sufficiently separates out the essential ingredient of raw material;Make raw material big Amount is wasted, the product finally given it is second-rate;The present invention uses to boil and fully separates out the essential ingredient in raw material, has Effect make use of raw material, also make that the quality of final obtained product is more preferable, and nutritive value is higher.
Embodiment
With reference to embodiment, the invention will be further described, and embodiments of the present invention include but is not limited to following reality Apply example.
Embodiment 1
A kind of flavored walnut benevolence raw material includes following parts by weight:90 parts of walnut kernel, 1 part of cassia seed, 1 part of the Radix Astragali, cassia bark 5 Part, 7 parts of matrimony vine, 5 parts of tealeaves, 15 parts of radix glycyrrhizae, 3 parts of leaf of GAIGUO.
A kind of flavored walnut benevolence and processing method comprise the following steps:
(1) 7-9 times of water is added to boil to 4-5 times of water cassia seed, the Radix Astragali, cassia bark, radix glycyrrhizae, filtrate must be carried by filtering;
(2) leaf of GAIGUO is added into 5-6 times of water mashing, the slurries of filtering and the gained filtrate of step (1) are mixed, and stirring is equal It is even that nutrient solution is made;
(3) walnut kernel is immersed in 15-20 minutes in clear water, rinsed 2-3 times after taking-up, then drain table naturally at room temperature Face moisture, finally walnut kernel is put into the nutrient solution of step (2) together with tealeaves and matrimony vine, adds 2-3 times of water, first with small Fire heats 8-10 minutes at a temperature of 55-60 DEG C;Turn big fire heating again, after 10-15 minutes are boiled in heating, take out walnut kernel and drip Dry surface moisture, place under conditions of 7-10 DEG C of temperature, relative humidity 60-65% and put;
(4) lactalbumin is first configured to the lactoalbumin soln that mass concentration is 10g/100mL, xylose is configured to quality Concentration is 5g/100mL xylose solution, then is in proportion mixed lactoalbumin soln and xylose solution with concentration, simultaneously The glycerine that volume fraction is 5% is added, is mixed and made into film liquid, will be into film liquid in 80-82 DEG C of heating water bath 45-48 minute;
(5) by the walnut kernel of step (3) processing be immersed in step (4) into film liquid, be gently mixed 4-6 minutes, until All walnut kernel are uniformly wrapped up into film liquid, the walnut kernel taking-up after immersion are glued after wrapping up in mixing dried flower, cooled down in natural conditions To 20-23 DEG C;
(6) step (5) is handled into walnut kernel and refrigerates 20-30 minutes at a temperature of 2-5 DEG C immediately, then be placed in -10 DEG C to -15 2-3 hours are freezed at a temperature of DEG C, are then dried in vacuum freeze drier, until moisture is in 4%-7%, most Packed afterwards using the coloured packaging bag of low oxygen transmission rate, and make nitrogen charging processing.
Wherein, mixing dried flower includes sophora flower, chrysanthemum, rose, sweet osmanthus, additional proportion 3 in step (5):2:1:1;Chinese scholartree Flower, chrysanthemum, rose, the water content of sweet osmanthus are 5%-30%.
Embodiment 2
A kind of flavored walnut benevolence raw material includes following parts by weight:100 parts of walnut kernel, 1.5 parts of cassia seed, 1.5 parts of the Radix Astragali, osmanthus 6 parts of skin, 8 parts of matrimony vine, 5 parts of tealeaves, 18 parts of radix glycyrrhizae, 7 parts of leaf of GAIGUO;Its processing method such as embodiment 1.
Embodiment 3
A kind of flavored walnut benevolence raw material includes following parts by weight:110 parts of walnut kernel, 2 parts of cassia seed, 2 parts of the Radix Astragali, cassia bark 7 Part, 9 parts of matrimony vine, 7 parts of tealeaves, 23 parts of radix glycyrrhizae, 10 parts of leaf of GAIGUO;Its processing method such as embodiment 1.
Embodiment 4
A kind of flavored walnut benevolence raw material includes following parts by weight:120 parts of walnut kernel, 3 parts of cassia seed, 3 parts of the Radix Astragali, cassia bark 8 Part, 10 parts of matrimony vine, 8 parts of tealeaves, 25 parts of radix glycyrrhizae, 12 parts of leaf of GAIGUO;Its processing method such as embodiment 1.
Embodiment 5
A kind of flavored walnut benevolence raw material includes following parts by weight:90 parts of walnut kernel, 3 parts of cassia seed, 2 parts of the Radix Astragali, cassia bark 8 Part, 10 parts of matrimony vine, 8 parts of tealeaves, 20 parts of radix glycyrrhizae, 7 parts of leaf of GAIGUO;Its processing method such as embodiment 1.
Embodiment 6
A kind of flavored walnut benevolence raw material includes following parts by weight:100 parts of walnut kernel, 2 parts of cassia seed, 2 parts of the Radix Astragali, cassia bark 8 Part, 10 parts of matrimony vine, 8 parts of tealeaves, 15 parts of radix glycyrrhizae, 3 parts of leaf of GAIGUO;Its processing method such as embodiment 1.
Cassia seed has and clear liver and improved vision in the present invention, hypotensive, and the function such as treat constipation;The Radix Astragali has invigorating qi for strengthening superficies, diuresis Eliminating toxic, the total white blood cells in blood can be dramatically increased, strengthen immunologic function, liver protecting, the effect of delaying senility;Cassia bark has There are mends fire supporing yang, let the fire back to its origin, eliminating cold to stop pain, the effect of invigorate blood circulation;Radix glycyrrhizae has bowl spares gas, moistened the lung and relieve the cough, relieving spasm to stop pain; Matrimony vine has antioxidant and anti-aging effect;Tealeaves has good inoxidizability, biocidal property, and stability is high, in anti-oxidant, color protection And health care etc. has good performance;Leaf of GAIGUO contain 17 kinds of amino acid, particularly vitamin C, B2 and E content and Potassium, phosphorus, iron, zinc, the content of selenium and lysine are above existing common fruit variety, also substantial amounts of calcium;Cassia seed, the Radix Astragali, Also containing substantial amounts of trace element, amino acid and organic matter etc. in cassia bark, matrimony vine, tealeaves, matrimony vine, radix glycyrrhizae, leaf of GAIGUO;By this hair Bright specified raw material and processing method, synergy can be produced, walnut kernel decompression level, its effect can greatly be significantly improved Raising not simple antihypertensive effect superposition, but reached the not expectable raising amount of those skilled in the art.
Material in raw material is extracted using the filtrate that takes of method of water extraction or mistake boiling water in the processing method of the present invention, but Existing method water is the surface or top layer into raw material, it is impossible to effectively sufficiently separates out the essential ingredient of raw material;Make raw material big Amount is wasted, the product finally given it is second-rate;The present invention uses to boil and fully separates out the essential ingredient in raw material, has Effect make use of raw material, also make that the quality of final obtained product is more preferable, and nutritive value is higher.
Walnut kernel is viscous in the present invention is wrapped with mixing dried flower, the example for just having edible fresh flowers from ancient times to the present, containing many in spending Vitamin, several amino acids etc., there is beautifying face and moistering lotion, the effect of anti-aging;Dried flower in the present invention, not only with above-mentioned effect Fruit, mouthfeel and appetite are also improved, better than the walnut kernel in existing individually sweet tea, salty or condiment taste.
Lactalbumin is conventional filmogen in the present invention, and lactalbumin membrane has good barrier energy to gases such as oxygen Power, but due to the hydrophilic radical containing higher proportion in lactalbumin, thus the mechanical strength of single lactalbumin membrane is relatively low, water Vapor barrier performance is poor.Xylose can reduce the S-S keys and non-covalent bond between whey protein molecules in gel process, and The structure of S-S keys and lactalbumin membrane has substantial connection.As pentose, xylose can also be sent out with protein in a short time Raw Maillard reaction, changes the crosslinking situation of lactalbumin, so as to change the mechanical performance of lactalbumin membrane and barrier property, contains There is the film mechanical strength of 5g/100mL xyloses moderate, maintain certain vapor water barriers ability, be appropriate film forming Mass concentration.In film forming ,-the OH in glycerine can react with albumen, increase film-forming flexibility;And glycerine volume integral When number is 5%, film mechanical strength is moderate, maintains certain vapor water barriers ability, is that appropriate quality of forming film is dense Degree.
Lactalbumin-xylose maillard reaction product film is thicker in the present invention, and film is transparent yellow, and absorbance is slightly larger. In terms of mechanical strength, lactalbumin-xylose maillard reaction product film mechanical strength is larger, while maintains certain flexible Property and elasticity, have more efficiently delay walnut kernel to become sour.
According to above-described embodiment, the present invention can be realized well.What deserves to be explained is before based on said structure design Put, to solve same technical problem, some made in the present invention are used without substantial change or polishing Technical scheme essence still as the present invention, therefore it should also be as within the scope of the present invention.

Claims (4)

1. a kind of flavored walnut benevolence, it is characterised in that its raw material includes following parts by weight:Walnut kernel 90-120 parts, cassia seed 1-3 Part, Radix Astragali 1-3 parts, cassia bark 5-8 parts, matrimony vine 7-10 parts, tealeaves 5-8 parts, radix glycyrrhizae 15-25 parts, leaf of GAIGUO 3-12 parts.
2. a kind of flavored walnut benevolence according to claim 1, it is characterised in that 90 parts of walnut kernel, 3 parts of cassia seed, the Radix Astragali 2 Part, 8 parts of cassia bark, 10 parts of matrimony vine, 8 parts of tealeaves, 20 parts of radix glycyrrhizae, 7 parts of leaf of GAIGUO.
3. a kind of flavored walnut benevolence according to claim 1 and processing method, it is characterised in that comprise the following steps:
(1) 7-9 times of water is added to boil to 4-5 times of water cassia seed, the Radix Astragali, cassia bark, radix glycyrrhizae, filtrate must be carried by filtering;
(2) leaf of GAIGUO is added into 5-6 times of water mashing, the slurries of filtering and the gained filtrate of step (1) are mixed, the system of stirring Into nutrient solution;
(3) walnut kernel is immersed in 15-20 minutes in clear water, rinsed 2-3 times after taking-up, then drain surface water naturally at room temperature Point, finally walnut kernel is put into the nutrient solution of step (2) together with tealeaves and matrimony vine, adds 2-3 times of water, is first existed with small fire 8-10 minutes are heated at a temperature of 55-60 DEG C;Turn big fire heating again, after 10-15 minutes are boiled in heating, take out walnut kernel and drain table Face moisture, place under conditions of 7-10 DEG C of temperature, relative humidity 60-65% and put;
(4) lactalbumin is first configured to the lactoalbumin soln that mass concentration is 10g/100mL, xylose is configured to mass concentration For 5g/100mL xylose solution, then lactoalbumin soln and xylose solution are mixed with concentration in proportion, added simultaneously Volume fraction is 5% glycerine, is mixed and made into film liquid, will be into film liquid in 80-82 DEG C of heating water bath 45-48 minute;
(5) by the walnut kernel of step (3) processing be immersed in step (4) into film liquid, 4-6 minutes are gently mixed, until all Walnut kernel is uniformly wrapped up into film liquid, the walnut kernel taking-up after immersion is glued after wrapping up in mixing dried flower, 20- is cooled in natural conditions 23℃;
(6) step (5) is handled into walnut kernel and refrigerates 20-30 minutes at a temperature of 2-5 DEG C immediately, then be placed in -10 DEG C to -15 DEG C At a temperature of freeze 2-3 hours, be then dried in vacuum freeze drier, until moisture in 4%-7%, is finally adopted Packed with the coloured packaging bag of low oxygen transmission rate, and make nitrogen charging processing.
4. a kind of flavored walnut benevolence according to claim 1 and processing method, it is characterised in that mixing is dry in step (5) Flower includes sophora flower, chrysanthemum, rose, sweet osmanthus, additional proportion 3:2:1:1;Sophora flower, chrysanthemum, rose, the water content of sweet osmanthus are 5%-30%.
CN201711077486.9A 2017-11-06 2017-11-06 A kind of flavored walnut benevolence and processing method Pending CN107668634A (en)

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Publication number Priority date Publication date Assignee Title
CN109699799A (en) * 2019-02-25 2019-05-03 云南省林业科学院 A kind of processing method of walnut kernel containing lecithin
CN112369591A (en) * 2020-07-06 2021-02-19 邵剑 Rose hickory nut kernel and preparation method thereof

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CN106072308A (en) * 2016-06-14 2016-11-09 安徽真心食品有限公司 Peplos Semen Juglandis of strong body brain-strengthening and preparation method thereof
CN106072302A (en) * 2016-06-14 2016-11-09 安徽真心食品有限公司 Pickled pepper flavor health care peplos Semen Juglandis and preparation method thereof
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104872736A (en) * 2015-04-25 2015-09-02 石台县横渡镇香口二郎家庭农场 Walnut kernel with polygonatum odoratum and jasmine and preparation method thereof
KR101756956B1 (en) * 2015-08-19 2017-07-12 주식회사 대신제과 Walnut cake coated with chocolate and manufacturing the same
CN106036714A (en) * 2016-06-14 2016-10-26 安徽真心食品有限公司 Film-coated walnut kernels with lotus roots and effects of benefiting blood and promoting tissue regeneration and method for preparing film-coated walnut kernels
CN106072313A (en) * 2016-06-14 2016-11-09 安徽真心食品有限公司 Semen Coicis clearing away heart-fire for tranquillization peplos Semen Juglandis and preparation method thereof
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CN106072302A (en) * 2016-06-14 2016-11-09 安徽真心食品有限公司 Pickled pepper flavor health care peplos Semen Juglandis and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109699799A (en) * 2019-02-25 2019-05-03 云南省林业科学院 A kind of processing method of walnut kernel containing lecithin
CN112369591A (en) * 2020-07-06 2021-02-19 邵剑 Rose hickory nut kernel and preparation method thereof

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Application publication date: 20180209