CN115804441A - Nut and Chinese wolfberry fruit paste and preparation method thereof - Google Patents
Nut and Chinese wolfberry fruit paste and preparation method thereof Download PDFInfo
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Seeds, Soups, And Other Foods (AREA)
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Abstract
The invention discloses a nut Chinese wolfberry paste and a preparation method thereof, wherein the nut Chinese wolfberry paste comprises paste pulp and nut kernels, the mass ratio of the paste pulp to the nut kernels is 5: 40-50 parts of maltitol, 27-37 parts of medlar pulp, 8-18 parts of butter, 1-9 parts of maltitol powder and 1-9 parts of coconut pulp; the nut kernel comprises one or more of almond kernel, walnut kernel, cashew kernel, pecan kernel, xiawei kernel and hazelnut kernel. The nut and wolfberry fruit paste can be a single nut fruit variety or a combination of multiple nut fruits, the nut fruit paste integrates ingredients such as nut fruit, maltitol, wolfberry fruit pulp, butter, coconut pulp and the like, the finished product is soft and elastic in taste, crisp in taste, rich in nutrition and novel in style, overcomes the defects of the nut fruit taste and the product form in the market, does not contain a white granulated sugar formula, and is more suitable for people who take little white granulated sugar and diabetes or people with three highs to eat.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to nut and Chinese wolfberry fruit paste and a preparation method thereof.
Background
The nut is a seed plant rich in oil, such as walnut, cashew, pine nut, almond, pistachio nut, almond and the like, has rich nutrition and is beneficial to human health. The nuts contain rich unsaturated fatty acid, are beneficial to improving the content of high-density lipoprotein in serum, have the function of reducing triglyceride in blood, and have certain effects on preventing and treating diseases such as atherosclerosis, hypertension, coronary heart disease and the like; in addition, the nuts are a treasure house of various mineral substances, are good sources of magnesium, copper, manganese and selenium, can regulate various physiological functions, are key factors for synthesizing antioxidant enzymes in vivo, contain a large amount of antioxidant components such as vitamin E and the like, and can delay aging after being properly ingested every day.
At present, the taste and the form of nut products are single and have the defects that most of the nut products are original taste, fried or high sugar products, the original taste of the nut is single, and the fried or high sugar nut products are not good for body health and are easy to cause obesity.
Disclosure of Invention
The invention aims to solve the technical problem of providing a nut and medlar paste and a preparation method thereof, wherein nut kernels, medlar, butter, maltitol and the like are combined, so that the variety of the nut kernel product is widened, the nutrition of the nut kernel product is improved, the nut kernel is crisp in taste, the paste is soft and elastic, and the variety and the taste of the nut kernel product are enriched.
The technical problem to be solved by the invention is realized by the following technical scheme:
the nut and Chinese wolfberry fruit paste comprises paste pulp and nut kernels, wherein the mass ratio of the paste pulp to the nut kernels is 5: 40-50 parts of maltitol, 27-37 parts of medlar pulp, 8-18 parts of butter, 1-9 parts of maltitol powder and 1-9 parts of coconut pulp; the nut kernel comprises one or more of almond kernel, walnut kernel, cashew kernel, pecan kernel, xiawei kernel and hazelnut kernel.
Preferably, the nut and Chinese wolfberry fruit paste comprises paste pulp and nut kernels, wherein the paste pulp comprises the following components in parts by mass: 45 parts of maltitol, 32 parts of medlar syrup, 13 parts of butter, 5 parts of maltitol powder and 5 parts of coconut syrup; the nut kernel comprises one or more of almond kernel, walnut kernel, cashew kernel, pecan kernel, xiawei kernel and hazelnut kernel.
Preferably, when the nut kernel is a combination of flat peach kernel, walnut kernel and cashew kernel, the mass ratio of the three is 4.
Preferably, said nut kernels are nut nibs, said nut nibs having a size of 2-3mm.
The preparation method of the nut medlar paste comprises the following steps:
step (1): baking nuts until the product is crisp and reaches the deep baking degree, and controlling the water content of the product to be 1 +/-1.5%;
step (2): cutting the nut kernels into particles, and cutting the nut kernels into 2-3mm crushed particles, namely crushing the nut kernels;
and (3): weighing maltitol, medlar pulp, butter, maltitol powder and coconut pulp according to the mass parts, weighing, stirring, melting at 100-120 ℃, and uniformly stirring to obtain slurry;
and (4): pouring the crushed nut kernels obtained in the step (2) into the slurry obtained in the step (3), slowly stirring and rapidly stirring until the crushed nut kernels and the slurry are uniformly stirred to obtain a mixed paste, wherein the mass ratio of the paste slurry to the nut kernels in the paste is 5;
and (5): pouring the mixed paste obtained in the step (4) into a forming machine, pressing and leveling the paste, then entering a cooling tunnel and cooling the paste according to the speed of 1.5 m/min;
and (6): and cutting the product which is cooled completely to obtain the nut medlar paste.
Preferably, the method further comprises the following steps:
and (7): and (4) packaging the obtained product in the step (6), and then entering an outer packaging process after the obtained product is independently packaged.
Preferably, the method further comprises the following steps:
and (8): and bagging, boxing and packaging to obtain the finished product according to the requirements of customers.
Preferably, the mass ratio of the maltitol to the medlar pulp to the butter to the maltitol powder to the coconut pulp is 45.
Preferably, the nut kernel comprises one or more of almond kernel, walnut kernel, cashew kernel, pecan kernel, xiawei kernel and hazelnut kernel, and when the nut kernel is the combination of almond kernel, walnut kernel and cashew kernel, the mass ratio of the almond kernel, walnut kernel and cashew kernel is 4.
Preferably, the melting temperature in the step (3) is 110 ℃; and (6) cutting the strips into 2cm x 4cm long-strip products.
Fructus Lycii containing fructus Lycii polysaccharide, betaine, atropine, and henbane; carotene, riboflavin, nicotinic acid, vitamin B1 and various amino acids. The lycium barbarum polysaccharide can enhance nonspecific immunity, improve disease resistance, and inhibit tumor growth and cell mutation. The fructus Lycii has effects of protecting eyes and improving eyesight; the fructus Lycii has effects of replenishing blood, reducing blood lipid, reducing blood pressure, reducing blood lipid, and caring skin; meanwhile, the medlar also has the function of radiation resistance.
Coconut milk is a white liquid in coconut, and is an excellent cool and thirst-quenching beverage. The coconut milk is sweet in taste and warm in nature; has the functions of promoting the production of body fluid, promoting diuresis and the like; it can be used for treating summer heat, polydipsia, vomiting, diarrhea, impairment of body fluid, edema, and oliguria. Has effects of supplementing nutrition, promoting urination, relieving swelling, and caring skin, and can be drunk by general people.
Maltitol is used as a low calorie sweetener in the food field, and can replace fat, inhibit fat accumulation and formula, and promote calcium absorption.
Butter nutrition is the first of dairy products, and is rich in vitamins, minerals and the like; meanwhile, the butter is rich in trace element copper and can supplement trace elements, and the butter also contains fat and can provide necessary fatty acid.
The technical scheme of the invention has the following beneficial effects:
the nut and wolfberry fruit paste can be a single nut fruit variety or a combination of multiple nut fruits, the nut fruit paste is combined with nut fruits, maltose syrup, wolfberry fruit pulp, butter, maltitol, coconut pulp and other ingredients, the finished product is soft and elastic in taste, crisp in taste, rich in nutrition and novel in style, overcomes the defects of the nut fruit taste and the product form in the market, does not contain a white granulated sugar formula, and is more suitable for people who take little white granulated sugar, diabetes or the three high people to eat.
Meanwhile, various raw materials in the paste act synergistically, the medlar not only enhances the immunity of a human body, but also can beautify and nourish the face, the maltitol provides sweet taste and promotes the absorption of calcium, and the butter provides fat while supplementing essential minerals and trace elements for the human body. After the nuts are blended into the slurry, the taste is improved and the health-care function of the whole product is also improved.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the invention without limiting the invention. In the drawings:
fig. 1 is a flow chart of a method of making nut-medlar paste according to an embodiment of the application.
Detailed Description
Specific embodiments of the present invention will be described in detail below with reference to fig. 1 to facilitate a further understanding of the invention. All experimental procedures used in the following examples are conventional unless otherwise specified. Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
Example 1
The preparation method of the nut medlar paste comprises the following steps:
step (1): baking nuts until the product is crisp and reaches the deep baking degree, and controlling the water content of the product to be 1 +/-1.5%; the nut kernel is almond kernel;
step (2): cutting the nut kernels into particles, and cutting the nut kernels into particles with the particle size of 2-3mm, namely crushing the nut kernels;
and (3): weighing maltitol, medlar pulp, butter, maltitol powder and coconut pulp (mass ratio 40;
and (4): pouring the crushed nut kernels obtained in the step (2) into the slurry obtained in the step (3), and slowly stirring and then quickly stirring until the crushed nut kernels and the slurry are uniformly stirred to obtain a mixed paste; the mass ratio of the nut kernels to the paste in the paste body is 5;
and (5): pouring the mixed paste obtained in the step (4) into a forming machine, pressing and leveling the paste, then entering a cooling tunnel and cooling the paste according to the speed of 1.5 m/min;
and (6): and cutting the product which is cooled thoroughly to obtain the nut medlar paste.
Example 2
The preparation method of the nut medlar paste comprises the following steps:
step (1): baking nuts until the product is crisp and reaches the deep baking degree, and controlling the water content of the product to be 1 +/-1.5%; the nut kernel is almond kernel, walnut kernel, cashew kernel, pecan kernel and xiawei nut;
step (2): cutting the nut kernels into particles, and cutting the nut kernels into 2-3mm crushed particles, namely crushing the nut kernels;
and (3): weighing maltitol, medlar pulp, butter, maltitol powder and coconut pulp (mass ratio 50;
and (4): pouring the crushed nut kernels obtained in the step (2) into the slurry obtained in the step (3), and stirring the crushed nut kernels and the slurry uniformly at a slow speed and a fast speed to obtain a mixed paste; the mass ratio of the nut kernels to the paste in the paste body is 5;
and (5): pouring the mixed paste in the step (4) into a forming machine, pressing and leveling, then entering a cooling tunnel, and cooling according to the speed of 1.5 m/min;
and (6): and cutting the product which is cooled completely to obtain the nut medlar paste.
And (7): and (4) packaging the obtained product in the step (6), and then entering an outer packaging process after the obtained product is independently packaged.
Example 3
Step (1): baking nut kernels until the product is crisp, controlling the water content of the product to be 1 +/-1.5 percent; the nut kernel comprises almond kernels, walnut kernels and cashew kernels, and the mass ratio of the almond kernels to the walnut kernels is 4;
step (2): cutting the nut kernels into particles, and cutting the nut kernels into 2-3mm crushed particles, namely crushing the nut kernels;
and (3): weighing maltitol, medlar pulp, butter, maltitol powder and coconut pulp (mass ratio is 45;
and (4): pouring the crushed nut kernels obtained in the step (2) into the slurry obtained in the step (3), and stirring the crushed nut kernels and the slurry uniformly at a slow speed and a fast speed to obtain a mixed paste; the mass ratio of the nut kernels to the paste in the paste body is 5;
and (5): pouring the mixed paste in the step (4) into a forming machine, pressing and leveling, then entering a cooling tunnel, and cooling according to the speed of 1.5 m/min;
and (6): and cutting the completely cooled product into strip-shaped products with the size of 2cm x 4cm to obtain the nut medlar paste.
Preferably, the method further comprises the following steps:
and (7): and (4) packaging the obtained product in the step (6), and then entering an outer packaging process after the obtained product is independently packaged.
And (8): and bagging, boxing and packaging to obtain a finished product according to the requirements of customers.
And (4) evaluating the results:
the finished product of examples 1-3 of the present application:
appearance: the red wolfberry fruit paste has the advantages of uniform wolfberry fruit red color, uniform nut meat distribution, soft and glutinous taste, crisp nut meat particles and fresh wolfberry fruit flavor.
The content of nutrient substances: energy (1800 kJ/100 g), protein (7.1 g), fat content (14.5 g) and carbohydrate content (67.0), wherein the content of the medlar pulp is not less than 30 percent, the content of the zeaxanthin is 40mg, and the zeaxanthin has the functions of protecting vision, shortening dark adaptation time and improving weak light vision.
Although the present invention has been disclosed in the context of embodiments and examples, it should be understood that the invention is not limited to those embodiments and that various changes and modifications can be made by one skilled in the art without departing from the spirit and scope of the invention.
Claims (10)
1. The nut and Chinese wolfberry fruit paste is characterized by comprising paste pulp and nut kernels, wherein the mass ratio of the paste pulp to the nut kernels is 5: 40-50 parts of maltitol, 27-37 parts of medlar syrup, 8-18 parts of butter, 1-9 parts of maltitol powder and 1-9 parts of coconut syrup; the nut kernel comprises one or more of almond kernel, walnut kernel, cashew kernel, pecan kernel, xiawei kernel and hazelnut kernel.
2. The nut medlar paste of claim 1, wherein the paste slurry comprises the following components in parts by mass: 45 parts of maltitol, 32 parts of medlar pulp, 13 parts of butter, 5 parts of maltitol powder and 5 parts of coconut pulp.
3. The nut-medlar paste of claim 2, wherein when the nut kernel is a combination of almond kernel, walnut kernel and cashew kernel, the mass ratio of the three is 4.
4. The nut and wolfberry paste of claim 1 wherein the nut kernels are nut mince, the size of the nut mince being 2-3mm.
5. A method of making the nut and wolfberry paste of any one of claims 1-4, comprising the steps of:
baking nuts until the product is crisp and reaches the deep baking degree, and controlling the water content of the product to be 1 +/-1.5%;
cutting the nut kernels into particles, and cutting the nut kernels into 2-3mm crushed particles, namely crushing the nut kernels;
weighing maltitol, medlar pulp, butter, maltitol powder and coconut pulp according to the mass parts, pouring the weighed materials into a stirring pot, melting the materials at the temperature of 100-120 ℃, and uniformly stirring the materials to obtain slurry;
pouring the crushed nut kernels into the slurry and stirring to obtain a mixed paste body, wherein the mass ratio of the paste body slurry to the nut kernels in the mixed paste body is 5; the paste slurry comprises the following components in parts by mass: 40-50 parts of maltitol, 27-37 parts of medlar pulp, 8-18 parts of butter, 1-9 parts of maltitol powder and 1-9 parts of coconut pulp;
pouring the mixed paste into a forming machine, pressing and leveling the paste, then entering a cooling tunnel and cooling the paste according to the speed of 1.5 m/min;
and cutting the cooled product to obtain the nut medlar paste.
6. The method of making the nut and wolfberry paste according to claim 5, wherein the mass ratio of the maltitol, the wolfberry pulp, the butter, the maltitol powder and the coconut pulp is 45.
7. The method for preparing the nut-medlar paste as claimed in claim 5, wherein the nut kernel comprises one or more of almond kernel, walnut kernel, cashew kernel, pecan kernel, xiawei kernel and hazelnut kernel, and when the nut kernel is the combination of almond kernel, walnut kernel and cashew kernel, the mass ratio of the three is 4.
8. The process of claim 5, wherein the melting temperature of the nut-wolfberry paste when melted and mixed to homogeneity to form a slurry is 110 ℃.
9. The method of making nut and wolfberry paste according to claim 5 wherein in the step of cutting the cooled product, the product is cut into strips of size 2cm x 4 cm.
10. The method for preparing the nut medlar paste as claimed in claim 5, further comprising a packaging step, wherein the cut nut medlar paste is packaged independently, and then packaged and boxed to obtain a finished product according to requirements.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581255A (en) * | 2015-12-18 | 2016-05-18 | 林秋健 | Matcha pudding and preparation method thereof |
| CN106889293A (en) * | 2017-03-06 | 2017-06-27 | 安徽闻香清真食品有限公司 | A kind of prebiotic cake and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581255A (en) * | 2015-12-18 | 2016-05-18 | 林秋健 | Matcha pudding and preparation method thereof |
| CN106889293A (en) * | 2017-03-06 | 2017-06-27 | 安徽闻香清真食品有限公司 | A kind of prebiotic cake and preparation method thereof |
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