Trichosanthes kirilowii Maxim seed processing and storage method

A technology of trichosanthes seeds and seasoning liquid, which is applied in the field of storage and processing of nuts and trichosanthes seeds, can solve the problems of rapid quality decline and short shelf life, and achieve the goal of reducing the degree of oxidation, prolonging the shelf life and inhibiting the rise of acid value Effect

Active Publication Date: 2010-11-10
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to aim at the shell damage and oxidative hydrolysis and rancidity of unsaturated fatty acids produced in the traditional high-temperature frying process, packaging and storage of existing Trichosanthes seeds, resulting in rapid decline in quality and short shelf life (2-3 month) and other defects, provide a simple and easy process and matching with packaging and storage conditions, which can effectively inhibit the rapid decline in the quality of processed bagged Trichosanthes seeds, and the storage period and shelf life can be extended to 6-8 months Trichosanthes How to process and store seeds

Method used

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  • Trichosanthes kirilowii Maxim seed processing and storage method

Examples

Experimental program
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Effect test

Embodiment 1

[0031] Embodiment 1: (processing and storage method 1 of Trichosanthes chinensis seeds)

[0032] Proceed as follows:

[0033] (1) Selection of raw materials: remove impurities such as deflated seeds, small seeds, mildew, and moths, and select Trichosanthes seeds with full grains as raw materials for use;

[0034] (2) Preparation of seasoning liquid: Salt, spices, antioxidants and water are formulated into seasoning liquid in a ratio of 8% by weight: 1.4%: 0.3%: 90.3%, where the spices are ginger, fennel, star anise, pepper and cinnamon A mixture with a ratio of 2:1:5:1:1 by weight; the antioxidant in which is a mixture of TBHQ and BHT with a ratio of 1:1 by weight, for subsequent use;

[0035] (3) High-pressure cooking and seasoning: Put the raw materials of step (1) and the seasoning liquid of step (2) into the high-pressure equipment at a ratio of 0.8g: 1.0ml by weight and volume, heat to 121°C and cook for 30min at 0.2Mpa;

[0036] (4) Vacuum drying: pull out the boiled T...

Embodiment 2

[0040] In this example, the preparation of step (2) seasoning liquid: the weight ratio of its salt, spices, antioxidants and water is 10%: 1.0%: 0.5%: 88.5%; step (3) high-pressure cooking and seasoning: its raw materials The weight-to-volume ratio with the seasoning liquid is 1.0g: 1.5ml; step (4) vacuum drying: the water content of the Trichosanthes seeds after drying is 4%; step (5) composite film vacuum packaging: the used OPP / PET / PE composite The film thickness is 100 μm, and the packaging bag is evacuated to 0.09Mpa; step (6) the storage temperature of the bagged product is 5° C., and the storage period is as long as 8 months; the remaining steps and processes are the same as in Example 1.

Embodiment 3

[0042] In this example, the preparation of step (2) seasoning liquid: the weight ratio of its salt, spices, antioxidants and water is 12%: 0.5%: 0.8%: 86.7%; step (3) high-pressure cooking and seasoning: its raw materials The weight-to-volume ratio with the seasoning liquid is 1.2g: 2.0ml; step (4) vacuum drying: the moisture content after the drying of its Trichosanthes seeds is 5%; step (5) composite film vacuum packaging: the used OPP / PET / PE composite The film thickness is 90 μm, and the inside of the packaging bag is evacuated to 0.08Mpa; step (6) the storage temperature of the bagged product is 15° C., and the storage period is as long as 7 months; the remaining steps and processes are the same as in Example 1.

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Abstract

The invention discloses a Trichosanthes kirilowii Maxim seed processing and storage method, belonging to the technical field of food processing and storage. The method comprises the following steps: (1) selecting raw materials; (2) preparing favoring solution; (3) boiling at high pressure, and flavoring; (4) vacuum drying; (5) vacuum packaging by using composite membranes; and (6) listing or storing bagged products. The method improves the traditional processing technology of Trichosanthes kirilowii Maxim seeds, changes high-temperature quick-frying at 260 DEG C into high-pressure boiling and flavoring at 121 DEG C, inhibits the hydrolytic rancidity and the oxidative rancidity of Trichosanthes kirilowii Maxim seed oil, decreases the acid value and the peroxide value respectively by 39.0 percent and 36.4 percent when being compared with that of the traditional processing method, and prolongs the storage period and the shelf life of the processed products to 6-8 months from the original 2-3 months. The method can be popularized and applied in roasted food processing enterprises.

Description

technical field [0001] The invention relates to the technical field of food processing and storage, in particular to a method for processing and storing nuts and seeds. Background technique [0002] Trichosanthes, commonly known as Diaogua, is a plant of the genus Trichosanthes cucurbitaceae. Trichosanthes seeds can be used for medicine, which has the functions of antipyretic and thirst quenching, diuretic, antitussive and expectorant. Trichosanthes seed kernels have an oil content of 51.03%, rich in a variety of essential fatty acids, of which unsaturated fatty acids such as oleic acid, linoleic acid and trichosanthic acid account for 91.60% of the total, with high nutritional value, long-term consumption, It is extremely beneficial for reducing blood fat and preventing and treating cardiovascular diseases, and is expected to be used as a potential oil resource for comprehensive utilization. However, due to its high content of unsaturated fatty acids, it is easily affecte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23B9/20A23L25/00
Inventor 毛金林郜海燕陈杭君葛林梅陶菲周拥军房祥军
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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