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Biophysical method for removing endopleura of walnut

A technology of biophysics and inner testa, which is applied in the field of removing the inner testa of walnuts by biological and physical means, so as to achieve the effect of maintaining good sensory quality, simple operation and no chemical pollution

Inactive Publication Date: 2013-03-20
BEIJING UNION UNIVERSITY
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  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved in the present invention is to provide an efficient peeling and pollution-free method for removing the endocarp of walnuts by using the biological enzyme method combined with ultrasonic technology. The characteristics of fresh walnut kernel

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0016] Soak shelled walnuts in tap water for 12-24 hours, then manually or mechanically remove the shells to obtain relatively complete walnut kernels;

[0017] Prepare a disodium hydrogen phosphate-citric acid buffer solution with a pH of 3.2-3.8. Both sodium phosphate and citric acid are intermediate products in the normal metabolism of the human body. Therefore, there is no risk of chemical contamination in soaking walnuts in the buffer solution composed of them. Weigh the amount of pectinase (enzyme activity is 30000IU) with a weight percentage of 4% of the configured buffer, dissolve it in the buffer, and prepare a 4% pectin enzymatic hydrolysis solution;

[0018] Heat the container containing the pectin enzymatic hydrolysis solution to 50°C, immerse the walnut kernels in the enzymatic hydrolysis solution, and use an ultrasonic generator to perform ultrasonic treatment on the container soaked in walnut kernels for 2.5-5 hours. The ultrasonic power is 250W and the working ...

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Abstract

The invention provides a biophysical method for removing the endopleura of a walnut. The walnut with the shell is soaked by tap water for 12 to 24 hours, the shell is removed, the kernel is taken out, pectinase with the activity being 30000 IU is dissolved into disodium hydrogen phosphate-citric acid buffer liquid with the pH being 3.2 to 3.8, and 3 percent to 5 percent of pectic enzyme liquid is prepared and is heated to 50 DEG C. The soaked walnut kernel is soaked in the pectic enzyme liquid and is placed into an ultrasonic generator with the power being 250W and the work frequency being 40KHZ, the enzymolysis and the ultrasonic treatment are carried out for 2.5 to 5 hours at the constant temperature being 50 DEG C, the walnut kernel is fished out and is sprayed and flushed by flowing water with the pressure being 7 to 10 MPa until the endopleura is completely removed, the walnut kernel with the advantages that the color and the luster are opacified, the kernel fruit is complete, the texture is flexible, the mouth feeling and the flavor are pure and sweet as those of the fresh walnut kernel can be obtained, and when the walnut kernel is in vacuum package and freezing storage, a fresh walnut kernel storage method is obtained. The biophysical method adopts the advanced biological enzyme technology to be combined with the ultrasonic physical technology and has the obvious characteristics that the operation is simple, the processing condition is mild, no chemical pollution exists, the kernel and the nutrition are kept complete, and the sensory quality is good.

Description

Technical field: [0001] The invention relates to a new green and environment-friendly method for removing the inner testa of walnuts, specifically a method for removing the inner testa of walnuts by biological and physical means, and belongs to the field of agricultural product processing. Background technique: [0002] Walnut is a dual-purpose food for medicine and food. It is not only rich in protein, fat, carbohydrates, various mineral elements, vitamins and other nutrients, but also rich in phenolic substances, flavonoids, melatonin and other antioxidant components. It contains functional fatty acids linoleic acid and linolenic acid, and the ratio of omega-3 and omega-6 fatty acids is suitable. This kind of health care function has been regarded as a health preservation product by medical scientists and health preservationists of all ages. [0003] With the nutritional and health value of walnuts being recognized by more and more consumers, the consumption of walnuts is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N5/08A23L3/36
Inventor 荣瑞芬王文倩李大鹏陈彤赵雅欣
Owner BEIJING UNION UNIVERSITY
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