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Method for prolonging storage period of walnut kernels

A technology for walnut kernels and storage period, which is applied in the field of prolonging the storage period of walnut kernels, can solve problems such as toxic side effects and impact on human health, and achieve the effects of low production cost, convenient industrial application, and easy implementation

Active Publication Date: 2013-08-21
SOUTHWEST FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the existing technology, the synthetic antioxidants tert-butyl p-cresol (BHT), tert-butyl p-methoxyphenol (BHA), tert-butyl hydrodiphenol (TBHQ) and propyl gallate are mostly used to prevent oxidative rancidity of walnut kernels. (PG), etc. These antioxidants have toxic and side effects, long-term or large consumption will affect human health, and have limitations in use, so people gradually turn their attention to natural antioxidants extracted from various plants and animal tissues. As an antioxidant in edible fats and oils

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The method for prolonging the storage period of walnut kernels adopts the following steps:

[0027] Step 1. Spray the prepared bleached shellac and tea polyphenol compound solution (0.5% of bleached shellac and 0.05% of tea polyphenol) evenly on the cleaned and dried walnut kernels;

[0028] Step 2. After step 1 is completed, put the naturally air-dried walnut kernels into PE packaging bags, vacuumize for 30 seconds, and complete the packaging at a heat-sealing temperature of 140°C and a heat-sealing time of 6 seconds;

[0029] Step 3, store the packed walnut kernels at room temperature.

Embodiment 2

[0031] The method for prolonging the storage period of walnut kernels adopts the following steps:

[0032] Step 1. Spray the prepared bleached shellac and tea polyphenol compound solution (0.8% of bleached shellac and 0.1% of tea polyphenol) evenly on the cleaned and dried walnut kernels;

[0033] Step 2. After step 1 is completed, put the naturally air-dried walnut kernels into PE packaging bags, vacuumize for 35 seconds, and complete the packaging under the conditions of heat-sealing temperature of 150°C and heat-sealing time of 4 seconds;

[0034] Step 3, store the packed walnut kernels at room temperature.

Embodiment 3

[0036] The method for prolonging the storage period of walnut kernels adopts the following steps:

[0037] Step 1. Spray the prepared bleached shellac and tea polyphenol compound solution (0.6% of bleached shellac and 0.08% of tea polyphenol) evenly on the cleaned and dried walnut kernels;

[0038] Step 2. After step 1 is completed, put the naturally air-dried walnut kernels into PE packaging bags, vacuumize for 40 seconds, and complete the packaging at a heat-sealing temperature of 140°C and a heat-sealing time of 5 seconds;

[0039] Step 3, refrigerating the packed walnut kernels at a temperature of 0-4°C.

[0040] The walnut kernels of the method storage described in embodiment 1, embodiment 2 and embodiment 3, its mouthfeel, color and luster, shape etc. are all very close to fresh walnut kernels, can obviously prolong the storage time of walnut kernels (not less than 12 months ), which is easy for industrial application and achieves the purpose of the present invention. ...

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Abstract

The invention relates to a method for prolonging the storage period of walnut kernels and belongs to the technical field of food freshness preservation storage. The method comprises the following steps of: uniformly spraying prepared bleached shellac and tea polyphenol composite solution on the cleaned and dried walnut kernels, and naturally drying the walnut kernels in the air; packaging the dried walnut kernels into package bags, and carrying out vacuumizing and thermal sealing to package the walnut kernels; and storing the packaged walnut kernels at normal temperature or in the cold. By the method, the walnut kernels are smeared with the natural prepared bleached shellac and tea polyphenol composite solution, so that the limitation of a synthesized antioxidant is eliminated; furthermore, by vacuum package, oxidative rancidity of the walnut kernels is effectively suppressed; the storage period of the walnut kernels is prolonged; selling and transportation of the walnut kernels are facilitated; and the edible quality of the walnut kernels is kept for a longer time.

Description

technical field [0001] The invention belongs to the technical field of food preservation and storage, and in particular relates to a method for extending the storage period of walnut kernels. Background technique [0002] Walnut (Juglans regia L.), also known as walnut and ginger peach, is a perennial deciduous tree of Juglandaceae (Juglandaceae). It is mainly distributed in Asia, Europe, and North and South America. In Asia, it is mainly distributed in China, India, Afghanistan, Iran and other countries. In my country, it is mainly distributed in Shanxi, Hebei, Qinghai, Shaanxi, Yunnan and other provinces. Unsaturated fatty acids (oleic acid, linoleic acid and linolenic acid) in walnut oil generally account for more than 90% of the total, especially the content of linolenic acid is significantly higher than that of other plants. Therefore, walnut kernels have been considered as a high-quality brain food since ancient times. Many ingredients can improve the metabolic balance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/26
Inventor 阚欢段安安赵平刘云
Owner SOUTHWEST FORESTRY UNIVERSITY
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