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Vacuum freeze drying production method of nuts and nut product

A vacuum freeze-drying and production method technology, applied in food processing, food preparation, application, etc., can solve the problems of deterioration, moldy and rotten nuts, and accelerate nuts, etc., to achieve crisp and delicious taste, high retention rate, and prolong storage time Effect

Inactive Publication Date: 2013-06-12
ANHUI ZHANSHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Due to the high fat content in nuts, generally reaching 50% to 60%, nuts will become moldy and rotten due to the deterioration of fat. Generally, nuts with shells can be stored in a cool and dry place for a few days. However, when they are shelled or the container is opened, it will accelerate the deterioration of nuts

Method used

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Embodiment Construction

[0026] The embodiment of the present invention proposes a vacuum freeze-drying production method of nuts, comprising the following steps:

[0027] S1 Nut raw material selection: choose fresh nut raw materials that are free from mildew, no insects, good in appearance;

[0028] S2 selection: clean out unqualified products, defective products and impurities;

[0029] S3 Cleaning: Wash the nuts with water to remove dust and impurities;

[0030] S4 pretreatment: Different nuts have different treatment methods, such as pecans need to be processed to remove astringency, pecans need to be shelled, etc.;

[0031] S5 seasoning: seasoning nuts according to different tastes and products;

[0032] S6 quick freezing: nuts are quick frozen at -35°C to -55°C for 4 to 8 hours;

[0033] S7 Vacuum drying: vacuum-dry the quick-frozen nuts in a vacuum environment with a medium temperature of 55°C-35°C and a vacuum degree of 35-115Pa, and the vacuum drying time is 10h-15h.

[0034] S8 sub-packa...

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PUM

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Abstract

The invention provides a vacuum freeze drying production method of nuts, which comprises the following steps of quickly freezing the nuts between -35 DEG C and -55 DEG C, and conducting vacuum drying on the quickly frozen nuts for 10-15h under a vacuum environment at the medium temperature of 55-35 DEG C and the vacuum degree of 35-115Pa. The invention further provides a nut product manufactured by applying the vacuum freeze drying production method of the nuts. According to the production method and the nut product, a vacuum freeze drying mode is adopted to produce the nut product, the saving time of the nuts is prolonged, organization structures, nutritional ingredients and flavor substances of the nuts are kept unchanged, the appearances of the nuts are free from sun cracks and are not shrunk, the original shapes and colors of the nuts are maintained, and the taste is crisp and nice.

Description

technical field [0001] The invention relates to the technical field of nut food, in particular to a vacuum freeze-drying production method of nuts and a nut product. Background technique [0002] Nuts, a classification of closed fruits, have hard skins. Nuts are the essence of plants. They are rich in nutrients, rich in protein, oil, minerals, and high in vitamins. They have excellent effects on human growth and development, strengthening physical fitness, and preventing diseases. effect. Nuts can generally be divided into two categories: the first category is tree nuts, including almonds, cashews, hazelnuts, walnuts, pine nuts, chestnuts, ginkgo, pistachios, macadamia nuts, etc.; the second category is seeds, including peanuts, sunflower seeds, pumpkins Seeds, watermelon seeds, etc. [0003] The benefits of nuts to human health are mainly manifested in the following aspects: [0004] Free radical scavenging. Free radicals are very active and will react with cell tissues...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N12/08A23L1/36A23L25/00
Inventor 杨建华方勇方长兴赵化银
Owner ANHUI ZHANSHI FOOD
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