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Monk fruit Processing method of coated nuts for Monk fruit flavor and scent

机译:套装果实果实果实香气果实和气味的健康果实加工方法

摘要

The present invention is to coat nuts (whole nuts, roasted nuts, sliced nuts) with the soft sweetness of Nahan Gua, so that they can be used as toppings and various materials for all foods, confectionery, baking, cereals, ice cream, shaved ice, food and beverages, etc. aim to do The present invention relates to a method of coating nuts with the soft sweetness of Nahanwa, (a) washing the nuts with cold/hot water as a process before coating the nuts; and draining the washed nuts; (b) In order to coat the nuts with the soft sweetness of Nahan Gua, add the solution at 8 to 13% of the weight of the nuts so that the color and taste are well absorbed in the nuts, and rotate at low speed so that the taste and flavor are penetrated into the inner skin and flesh of the nuts. to do; (c) drying the nuts coated with the soft sweetness of Nahanwawa; (d) further coating the dried nuts with flavor and aroma; It is characterized in that it includes.
机译:本发明是用Nahan Gua的柔软甜味涂上螺母(整个螺母,烤的螺母,切片螺母),使它们可以用作所有食物,糖果,烘焙,谷物,冰淇淋,剃光的浇头和各种材料 冰,食品和饮料等旨在本发明涉及一种涂覆具有Nahanwa软甜度的胶囊的方法,(a)在涂覆坚果之前用冷/热水洗涤螺母作为过程; 并排出洗涤的坚果; (b)为了涂上Nahan Gua的软甜度,将溶液加入8-13%的螺母的溶液,使得颜色和味道很好地吸收在螺母中,并在低速下旋转 味道和味道渗透到内部皮肤和螺母的肉体中。 去做; (c)干燥涂有Nahanwawa软甜度的坚果; (d)进一步用香料和香气涂覆干燥的坚果; 它的特征在于它包括。

著录项

  • 公开/公告号KR20210093700A

    专利类型

  • 公开/公告日2021-07-28

    原文格式PDF

  • 申请/专利权人 고영인;

    申请/专利号KR20200007646

  • 发明设计人 고영인;

    申请日2020-01-20

  • 分类号A23L25;A23L27;A23L3/40;A23P20/13;

  • 国家 KR

  • 入库时间 2022-08-24 20:26:02

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