A kind of fresh-keeping method of edible walnut kernel

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...

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