CN108813078A - A kind of jujube walnut kernel and processing method - Google Patents
A kind of jujube walnut kernel and processing method Download PDFInfo
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- CN108813078A CN108813078A CN201810626378.0A CN201810626378A CN108813078A CN 108813078 A CN108813078 A CN 108813078A CN 201810626378 A CN201810626378 A CN 201810626378A CN 108813078 A CN108813078 A CN 108813078A
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- walnut kernel
- jujube
- white granulated
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of jujube walnut kernel and processing method, the raw material including parts by weight is：100 parts -150 parts of walnut kernel, 70 parts -105 parts of white granulated sugar, 30 parts -45 parts of maltose, 10 parts -15 parts of jujube, appropriate vegetable oil；Walnut kernel is put into 10-15s in boiling water to remove astringent taste；Malt syrup is mixed with white granulated sugar, after adding water to boil syrup, walnut kernel is added and stirs stirring, walnut kernel surface sprinkles jujube after sufficiently wrapping up in sugar；It after the walnut kernel cooling for sprinkling jujube, is put under 55~65 DEG C of temperature atmosphere, baking is taken out after 8-12 hours, and sealed package in packaging bag is put into after product spreading for cooling.Jujube, the higher food of both nutritional ingredients of walnut kernel are combined together by jujube walnut kernel provided by the invention, do not destroying the flavor that food is increased while food nutrition itself, a kind of instant snack food is provided for consumer, is more easier to obtain the favor of consumer.Processing method of the present invention is simple, easy to spread.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of jujube walnut kernel processing method.
Background technique
The primary raw material walnut kernel of fried walnut kernel, the phosphatide in walnut, has excellent health functions to cranial nerve.Walnut battalion
Support abundant, protein rich in, fat, minerals and vitamins.Containing 15.4 grams of protein in every 100 grams, 63 grams of fat,
10.7 grams of carbohydrate, 108 milligrams of calcium, 9 milligrams of P 32,3.2 milligrams of iron, 0.32 milligram of thiamine, 0.11 milligram of riboflavin, Buddhist nun
Grams 1.0 milligrams of acid.Walnut vitamin B also rich in and E, can prevent cell senescence, can divide brain tonic, enhancing memory and prolong
Slow aging.Also contain special vitamin ingredients in walnut, not only not elevated cholesterol, moreover it is possible to reduce suction of the enteron aisle to cholesterol
It receives, is suitble to artery sclerosis, hypertension and Coronary Heart Disease Patients edible.
Walnut kernel contains linolenic acid and calcium, phosphorus, iron, is the ideal skin enamel of human body, often it is edible have profit skin,
Black beard and hair, and have the function of that preventing and treating hair bleaches and fall off too early.Walnut oil contains unsaturated fatty acid, has prevention and treatment artery hard
The effect of change.Contain the indispensable microelements of human bodies such as zinc, manganese, chromium in walnut kernel.Human body zinc, manganese in aging course contain
Amount increasingly reduces, and chromium, which has, promotes glucose utilization, cholesterol metabolic and the cardiovascular function of protection.Jujube contains a large amount of fat
And protein, the main component of fat are linoleic acid, linoleic acid has the function of adjusting cholesterol.Also containing abundant in jujube
VE, the harm of lipid peroxidation confrontation skin can be prevented, offset or neutralize the accumulation of intracellular harmful substance free radical, skin can be made
Skin is pale moist, and can prevent various scytitis.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of novel leisure food jujube walnut kernel and processing methods.
In order to solve the above technical problems, jujube walnut kernel provided by the invention, the raw material including parts by weight are：Walnut kernel
100 parts -150 parts, 70 parts -105 parts of white granulated sugar, 30 parts -45 parts of maltose, 10 parts -15 parts of jujube, appropriate vegetable oil；
Walnut kernel is put into 10-15s in boiling water to remove astringent taste；Malt syrup is mixed with white granulated sugar, after adding water to boil syrup, is added
Enter walnut kernel and stir stirring, walnut kernel sprinkles jujube after sufficiently wrapping up in sugar；After the walnut kernel cooling for sprinkling jujube, it is put into 55~65 DEG C
Under temperature atmosphere, baking is taken out after 8-12 hours, and sealed package in packaging bag is put into after product spreading for cooling.
Preferably, the raw material of jujube walnut kernel is：120 parts of walnut kernel, 90 parts of white granulated sugar, 35 parts of maltose, 12 parts of jujube.
Jujube, the higher food of both nutritional ingredients of walnut kernel are incorporated in one by jujube walnut kernel provided by the invention
It rises, is not destroying the flavor for increasing food while food nutrition itself, provide a kind of instant leisure for consumer
Food is more easier to obtain the favor of consumer.Processing method of the present invention is simple, easy to spread.
Specific embodiment
Face will be in conjunction with the embodiment of the present invention, and technical scheme in the embodiment of the invention is clearly and completely described.
Embodiment 1
(1) 10 parts of 30 parts of 70 parts of 100 parts of walnut kernel, white granulated sugar, maltose, the jujube of parts by weight, appropriate vegetable oil are taken；
(2) walnut kernel boiling water removes astringent taste 10-15s；
(3) malt syrup is mixed with white granulated sugar, and water is added to boil syrup；
(4) appropriate walnut kernel is added in syrup, equably sprinkles jujube after wrapping up in sugar sufficiently,
(5) it being put under 55 DEG C of temperature atmosphere, baking is taken out after 12 hours,
(6) sealed package in packaging bag is put into after product spreading for cooling.
Embodiment 2
(1) 15 parts of 45 parts of 105 parts of 150 parts of walnut kernel, white granulated sugar, maltose, the jujube of parts by weight, appropriate vegetable oil are taken；
(2) walnut kernel boiling water removes astringent taste 10-15s；
(3) malt syrup is mixed with white granulated sugar, and water is added to boil syrup；
(4) appropriate walnut kernel is added in syrup, equably sprinkles jujube after wrapping up in sugar sufficiently,
(5) it being put under 60 DEG C of temperature atmosphere, baking is taken out after 9 hours,
(6) sealed package in packaging bag is put into after product spreading for cooling.
Embodiment 3
(1) 12 parts of 35 parts of 90 parts of 120 parts of walnut kernel, white granulated sugar, maltose, jujube, the appropriate vegetable oil of parts by weight are taken；
(2) walnut kernel boiling water removes astringent taste 10-15s；
(3) malt syrup is mixed with white granulated sugar, and water is added to boil syrup；
(4) appropriate walnut kernel is added in syrup, equably sprinkles jujube after wrapping up in sugar sufficiently,
(5) it being put under 65 DEG C of temperature atmosphere, baking is taken out after 8 hours,
(6) sealed package in packaging bag is put into after product spreading for cooling.
It should be noted last that the above specific embodiment is only used to illustrate the technical scheme of the present invention and not to limit it,
Although being described the invention in detail referring to preferred embodiment, those skilled in the art should understand that, it can be right
Technical solution of the present invention is modified or replaced equivalently, without departing from the spirit and scope of the technical solution of the present invention,
It is intended to be within the scope of the claims of the invention.
Claims (3)
1. a kind of jujube walnut kernel, which is characterized in that the raw material including parts by weight is：100 parts -150 parts of walnut kernel, white granulated sugar 70
Part -105 parts, 30 parts -45 parts of maltose, 10 parts -15 parts of jujube, appropriate vegetable oil；
Walnut kernel is put into 10-15s in boiling water to remove astringent taste；Malt syrup is mixed with white granulated sugar, after adding water to boil syrup, core is added
Peach kernel stirs stirring, and walnut kernel surface sprinkles jujube after sufficiently wrapping up in sugar；After the walnut kernel cooling for sprinkling jujube, it is put into 55~65 DEG C
Under temperature atmosphere, baking is taken out after 8-12 hours, and sealed package in packaging bag is put into after product spreading for cooling.
2. jujube walnut kernel according to claim 1, which is characterized in that the raw material is：120 parts of walnut kernel, white granulated sugar
90 parts, 35 parts of maltose, 12 parts of jujube.
3. a kind of processing method of jujube walnut kernel as claimed in claim 1 or 2, which is characterized in that include the following steps：
Walnut kernel is put into 10-15s in boiling water to remove astringent taste；
Malt syrup is mixed with white granulated sugar, after adding water to boil syrup, walnut kernel is added and stirs stirring, walnut kernel surface is sufficiently wrapped up in
Jujube is sprinkled after sugar；
After the walnut kernel cooling for sprinkling jujube, it is put under 55~65 DEG C of temperature atmosphere, baking is taken out after 8-12 hours；
Sealed package in packaging bag is put into after product spreading for cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810626378.0A CN108813078A (en) | 2018-06-19 | 2018-06-19 | A kind of jujube walnut kernel and processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810626378.0A CN108813078A (en) | 2018-06-19 | 2018-06-19 | A kind of jujube walnut kernel and processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813078A true CN108813078A (en) | 2018-11-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810626378.0A Pending CN108813078A (en) | 2018-06-19 | 2018-06-19 | A kind of jujube walnut kernel and processing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN108813078A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109511767A (en) * | 2019-01-22 | 2019-03-26 | 云南摩尔农庄生物科技开发有限公司 | Desk-top walnut and date cake and its processing method |
| CN109566830A (en) * | 2018-12-04 | 2019-04-05 | 云南省林业科学院漾濞核桃研究院 | A kind of Walnut Milk fan sugar and preparation method thereof |
| CN109965248A (en) * | 2019-05-07 | 2019-07-05 | 大连民族大学 | A kind of Poria cocos fructus lycii walnut cake |
| CN111920044A (en) * | 2020-08-10 | 2020-11-13 | 四川禾天下农业科技有限公司 | Jujube kernel sealwort and preparation method thereof |
-
2018
- 2018-06-19 CN CN201810626378.0A patent/CN108813078A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566830A (en) * | 2018-12-04 | 2019-04-05 | 云南省林业科学院漾濞核桃研究院 | A kind of Walnut Milk fan sugar and preparation method thereof |
| CN109511767A (en) * | 2019-01-22 | 2019-03-26 | 云南摩尔农庄生物科技开发有限公司 | Desk-top walnut and date cake and its processing method |
| CN109965248A (en) * | 2019-05-07 | 2019-07-05 | 大连民族大学 | A kind of Poria cocos fructus lycii walnut cake |
| CN111920044A (en) * | 2020-08-10 | 2020-11-13 | 四川禾天下农业科技有限公司 | Jujube kernel sealwort and preparation method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181116 |
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| WD01 | Invention patent application deemed withdrawn after publication |