Walnut kernel fresh-keeping method

A fresh-keeping method, walnut kernel technology, which is applied in the direction of edible seed preservation, food preservation, and seed preservation through freezing/cooling, etc., can solve the problems of high water content in walnut kernel, unfavorable walnut kernel processing, walnut loss of taste, etc. The method is simple, the preservation effect is obvious, and the effect of the method is simple

Inactive Publication Date: 2013-01-30
GANSU LONGXIN CONSOLIDATED TRADING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Walnut kernels have high water content and high oil content, and are easily oxidized and deteriorated during storage. At present, walnuts eaten as nuts are dried and stored after being picked. Although this preservation method is simple, the dried walnuts Not only some nutrients are lost, but also dry walnuts are prone to quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The walnut kernels are prepared by common techniques in this field, and the walnut kernels are soaked in the soaking solution for 1 hour; the soaking temperature is 25°C; the soaking solution contains 0.01% vitamin C, 0.1% vitamin E, 0.01% TBHQ, and 0.06% BHA , 0.01% EDTA, 0.5% citric acid, 0.01% sodium sulfite aqueous solution;

[0020] Drain the water after soaking, control the water content to 8%, and spray with the spray liquid containing 0.05‰ nisin and 0.001‰ natamycin after draining the water;

[0021] Packaging after spraying, the packaging is vacuum packaging; the packaging bag contains an oxygen scavenger, and the oxygen scavenger is iron or a food oxygen scavenger commonly used in this field;

[0022] Storage: The storage temperature is below 6°C; in general, it can be stored for at least 12 months at 2°C to 6°C, at least 18 months at -4°C to 2°C, and at least 30 months at -18°C to -4°C. It can be stored at least 36 months below -18°C.

Embodiment 2

[0024] The walnut kernels are obtained by common techniques in this field, and the walnut kernels are soaked in the soaking solution for 1.5 hours; the soaking temperature is 15°C; the soaking solution is: containing 0.2% vitamin C, 0.01% vitamin E, 0.06% TBHQ, 0.01% Aqueous solution of BHA, 0.05% EDTA, 0.05% citric acid, 0.2% sodium sulfite;

[0025] Drain the water after soaking, control the water content to 15%, and spray with the spray liquid containing 0.01‰ nisin and 0.005‰ natamycin after draining the water;

[0026] Packaged after spraying, the package is filled with nitrogen; the package contains an oxygen scavenger, and the oxygen scavenger is NaOH or a food oxygen scavenger commonly used in this field;

[0027] Storage: The storage temperature is below 6°C; in general, it can be stored for at least 12 months at 2°C to 6°C, at least 18 months at -4°C to 2°C, and at least 30 months at -18°C to -4°C. It can be stored at least 36 months below -18°C.

Embodiment 3

[0029] The walnut kernels are obtained by common techniques in this field, and the walnut kernels are soaked in the soaking solution for 0.5 hours; the soaking temperature is 30°C; the soaking solution is: containing 0.05% vitamin C, 0.08% vitamin E, 0.02% TBHQ, 0.02% Aqueous solution of BHA, 0.02% EDTA, 0.1% citric acid, 0.05% sodium sulfite;

[0030] Drain the water after soaking, control the water content to 25%, and spray with the spray liquid containing 0.02‰ nisin and 0.003‰ natamycin after draining the water;

[0031] Packaging after spraying, the packaging is vacuum packaging; the packaging bag contains oxygen scavenger, and the oxygen scavenger is iron, CaO, NaOH or common food oxygen scavenger in this field;

[0032] Storage: The storage temperature is below 6°C; in general, it can be stored for at least 12 months at 2°C to 6°C, at least 18 months at -4°C to 2°C, and at least 30 months at -18°C to -4°C. It can be stored at least 36 months below -18°C.

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PUM

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Abstract

The invention discloses a walnut kernel fresh-keeping method. Walnut kernels are soaked, packaged in vacuum or nitrogen, added with a deoxidant and stored, so as to solve the problem of walnut kernel fresh-keeping, and prolong shelf life of walnut kernels. The method does not cause loss of nutritional components of walnut kernels, preserves almost all the nutritional value of walnut kernels, and is simple for processing and easy for industrial production; and the walnut kernels stored by the method provided by the invention do not degenerate for at least 6 months and generate no rancid odor; therefore, the method has obvious fresh-keeping effect.

Description

technical field [0001] The invention relates to a fresh-keeping method for walnut kernels. Background technique [0002] Walnuts are widely distributed in my country, with many varieties and rich resources. Walnuts have the effects of strengthening the brain and improving the mind, nourishing the kidney and strengthening the waist, and anti-aging, so they are called "puzzle fruit" and "longevity fruit". The nutritional value of walnuts is very high, which can delay the aging of cells, prevent the decline of memory, and enhance the vitality of cells. Walnuts can nourish brain cells and enhance brain function. They are one of the best foods for brain and brain protection. Docosahexaenoic acid (DHA) and arachidonic acid (ARA) are the most abundant long-chain polyunsaturated fatty acids. In recent years, studies have found that DHA and AA have very important physiological effects on the growth and development of infants. Promote the intelligence and vision development of fetu...

Claims

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Application Information

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IPC IPC(8): A23B9/26A23B9/28A23B9/30A23B9/20A23B9/10
Inventor 袁媛丁莉冯霖李东庄艳玲
Owner GANSU LONGXIN CONSOLIDATED TRADING
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