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Method for keeping specific aroma of hickory nuts

A pecan and aroma technology, applied in the field of food processing, can solve the problems of product characteristic aroma loss, flavor quality decline, characteristic aroma escape, etc., to reduce the loss of volatilization escape and oxidation, reduce the entry of oxygen, inhibit the The effect of oxidation

Active Publication Date: 2012-10-03
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a low-cost, high-efficiency product for the problem that the characteristic aroma of traditional hickory processed products is prone to escape, oxidize and degrade during the shelf life, resulting in serious loss of product characteristic aroma and rapid decline in flavor quality. A good, easy-to-handle method for maintaining the characteristic aroma of pecans

Method used

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  • Method for keeping specific aroma of hickory nuts
  • Method for keeping specific aroma of hickory nuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: (maintenance method 1 of hickory nut characteristic fragrance)

[0019] Proceed as follows:

[0020] 1) Cooling treatment: the hickory nuts were transferred to an environment with a temperature of 7°C and a relative humidity of 34% for 50 minutes when the frying process was completed for 9 minutes, and the temperature of the hickory nuts dropped to 8°C;

[0021] 2) Packing: put the hickory nuts that have been processed through cooling into a 0.05mm thick KPET / PE composite packaging bag after being weighed, pour nitrogen gas with a concentration of 99% into the packaging bag, and then seal the packaging;

[0022] 3) Shelf life management: store or sell the packaged pecan products in an environment of 11°C.

Embodiment 2

[0023] Embodiment 2: (maintaining method 2 of pecan characteristic fragrance)

[0024] In this example, the hickory nuts were transferred to a temperature of 9° C. and a relative humidity of 28% for 60 minutes after the frying process was completed, and the temperature of the hickory nuts dropped to 10° C.; After weighing, put it into a 0.06mm thick OPP / PE / KPET / PE composite packaging bag; pour nitrogen gas with a concentration of 100% into the packaging bag, and then seal the package; place the packaged hickory product in a 19°C refrigerator environment for storage or sale.

Embodiment 3

[0025] Embodiment 3: (maintenance method 3 of pecan characteristic fragrance)

[0026] In this example, the hickory nuts were transferred to a temperature of 5°C and a relative humidity of 30% for 42 minutes when the frying process was finished for 7 minutes, and the temperature of the hickory nuts dropped to 7°C; After weighing, put it into a 0.07mm thick OPP / PE / KPET / PE composite packaging bag, pour nitrogen gas with a concentration of 98% into the packaging bag, and then seal the package; place the packaged pecan product in a 16°C refrigerator environment for storage or sale.

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Abstract

The invention discloses a method for keeping specific aroma of hickory nuts, and belongs to the technical field of food processing. The hickory nuts are quickly transferred to a low-temperature and low-humidity condition for cooling treatment after the sauting process is finished, nitrogen-filling packing is performed by adopting a composite packing bag and storage or selling is performed in an environment of 10 to 20 DEG C. The method can effectively inhibit the problems that specific aroma of the hickory nuts is easily dissipated, oxidized and degraded in shelf life or storage. When the hickory nuts are stored for six months, the specific aroma intensity score of the hickory nuts still reaches 31 by adopting a sensory evaluation method, but the score is only 14 in the conventional method; and when the total amount of the specific aroma of the hickory nuts is measured by adopting a GC / MS instrument measurement method, the peak area is 2.31*109, but the peak area in the conventional method is only 0.82*109. The method can be popularized and applied in hickory nut processing and operating enterprises.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for stabilizing the characteristic aroma of hickory nuts, so as to inhibit or reduce the loss or degradation of the aroma of hickory nuts. technical background [0002] Pecan is a traditional snack food in my country. It is rich in protein, carbohydrates, a variety of amino acids and vitamins. The vegetable fat is as high as 50-60%. It is a veritable "oil depot in the fruit". Unsaturated fatty acids such as linolenic acid and linolenic acid are mainly unsaturated fatty acids, accounting for more than 70%. These unsaturated fatty acids have medicinal values ​​such as regulating blood lipids, preventing coronary heart disease, inhibiting tumors, moistening lungs and relieving cough. Because of its special flavor, unique aroma and high nutritional value, hickory nuts have always been loved by consumers. The oil, protein, carbohydrates and trace elements contained in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 周拥军郜海燕陈杭君房祥军陈文煊毛金林陶菲
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES