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Method for preserving fresh walnut kernels

A technology for walnut kernels and fresh food, which is applied in the fields of edible seed preservation, food preservation, food science, etc. It can solve problems such as difficult to achieve long-term freshness, affect flavor and taste, and affect food safety, so as to maintain sensory, physical and chemical quality, color and luster Bright colors, the effect of solving the problem of mildew and rot

Inactive Publication Date: 2015-04-29
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as the storage temperature is concerned, if the temperature is too high, fresh walnut kernels will rot quickly, while the storage temperature is too low, because of the high water content, it is easy to cause tiny ice crystals to form in the cells, which will affect the flavor and taste of the walnut kernels when they are heated and eaten ; In terms of anti-mold, people are currently more inclined to use green and efficient anti-mold agents; fresh walnut kernels may have residual dose problems when treated with chemical germ inhibitors or irradiation, which will affect food safety
[0005] At present, fresh-keeping walnut kernels are all processed by a single method, which is difficult to meet the demand for long-term fresh-keeping

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Picking eight-ripe green walnuts, picking out rotten and defective fruits; spreading the green walnuts for 24-48 hours, then performing manual or mechanical peeling to obtain fresh walnut kernels.

[0023] (2) Soak the fresh walnut kernels obtained in step (1) in the composite biological antifungal agent solution, while soaking, process at room temperature under ultra-high pressure (100MPa), and the holding time is 10 minutes. Afterwards, the high pressure is broken and the soaking liquid is filtered off. The composition of the composite biological antifungal agent according to the mass fraction is: ε-polylysine 0.1%, natamycin 0.3%, chitosan 1.5%, and the balance is a sodium chloride solution with a mass percentage concentration of 1.5%. .

[0024] (3) Naturally air-dry the fresh walnut kernels treated in step (2) for 24 hours; then place the fresh walnut kernels in a cold storage at 4°C±0.5°C for 24 hours; put the fresh walnut kernels into a 0.05mm thick containe...

Embodiment 2

[0027] (1) Picking eight-ripe green walnuts, picking out rotten and defective fruits; spreading the green walnuts for 24-48 hours, then performing manual or mechanical peeling to obtain fresh walnut kernels.

[0028] (2) Soak the fresh walnut kernels in the compound biological antifungal agent solution, and at the same time of immersing, treat them under ultra-high pressure (100MPa) at room temperature for 12 minutes under pressure. Afterwards, the high pressure is broken and the soaking liquid is filtered off. The composition ratio of the composite biological antifungal agent is: ε-polylysine 0.0875%, natamycin 0.2%, chitosan 1.5%, and the balance is mass percent, and the concentration is 1.5% sodium chloride solution.

[0029] (3) Dry the fresh walnuts naturally for 24 hours; then place the fresh walnuts in a cold storage at 4°C±0.5°C for 24 hours; put the fresh walnuts into a 0.05mm thick PE fresh-keeping bag (300mmx400mm) , 5kg / bag, tie the mouth of the bag tightly, put t...

Embodiment 3

[0032] (1) Pick eight-ripe green walnuts and pick out rotten and defective fruits; spread out the green walnuts and place them for 24-48 hours before peeling them manually or mechanically.

[0033] (2) Soak the fresh walnut kernels in the compound biological antifungal agent solution, and at the same time of immersing, treat them under ultra-high pressure (100MPa) at room temperature for 15 minutes under pressure. Afterwards, the high pressure is broken and the soaking liquid is filtered off. The components of the compound biological antifungal agent are proportioned according to the mass fraction: ε-polylysine 0.0875%, natamycin 0.2%, chitosan 1.5%, the balance is the mass percentage, and the concentration is 1.5% sodium chloride solution .

[0034] (3) Dry the fresh walnut kernels treated in step (2) naturally for 24 hours; then place the fresh walnut kernels in a cold storage at 4°C±0.5°C for 24 hours; put the fresh walnut kernels into 0.05mm thick PE In a fresh-keeping b...

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Abstract

The invention discloses a method for preserving fresh walnut kernels and provides a method for improving storage quality of the fresh walnut the kernels and prolonging the refreshing time of the fresh walnut kernels. The method comprises the following steps: soaking the fresh walnut kernels in a composite biologic mould inhibitor solution, and performing ultra-high pressure treatment at a room temperature while soaking; then, relieving the high pressure and filtrating a soaking solution out, wherein the composite biologic mould inhibitor solution consists of the following components in mass fraction: 0.075%-0.1% of epsilon-polylysine, 0.1-0.3% of natamycin, 1.0-1.5% of chitosan and the balance being a 0.5%-1.5% sodium chloride solution; naturally drying the treated fresh walnut kernels in air, and pre-cooling for 24 hours at 4 DEG C+ / -0.5 DEG C; and putting the fresh walnut kernels into a thick PE freshness-retaining bag, tightening a bag opening, storing the freshness-retaining bag with the fresh walnut kernels at -1.5+ / -0.5 DEG C. The method is integrated with temperature regulating, biological mould proofing and ultrahigh-pressure sprouting inhibition, so that the preservation and freshness period of the fresh walnut kernels can be up to 210-240 days, and the sense organ and physical-chemical properties of the fresh walnut kernels are effectively kept.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a method for preserving fresh edible walnut kernels. Background technique [0002] Fresh walnut kernels are rich in nutrients, such as protein, vitamins, minerals, etc., as well as their fresh and unique flavor and taste. In addition, they can be eaten in a variety of ways, such as making walnut milk or cooking them. Compared with walnut kernels, its fat content is greatly reduced, which meets the requirements of modern consumers for low-fat food intake, so it has good edible value and market prospects. [0003] However, because fresh walnut kernels are rich in nutrients and have a high water content (about 35% on average), they are prone to mildew, germination and shrinkage during storage, which seriously affects their commodity value and edible value. A difficult problem to be solved urgently in the preservation of fresh walnut kernels. [0004] Mildew of fresh waln...

Claims

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Application Information

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IPC IPC(8): A23B9/26A23B9/10
Inventor 鲁晓翔
Owner TIANJIN UNIV OF COMMERCE
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