Method for inhibiting rancidity of peanut kernels

A technology of Renhawei and peanut kernels, which is applied in food preparation, food preservation, and preservation of seeds through drying, etc., can solve the problems of peanut kernel product shelf life, Harmony taste, etc.

Inactive Publication Date: 2015-05-27
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, during the storage process of shelled peanut kernels, it is very easy to produce "harsh taste", which has an extremely adverse impact on the shelf life of peanut kernel products

Method used

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  • Method for inhibiting rancidity of peanut kernels
  • Method for inhibiting rancidity of peanut kernels
  • Method for inhibiting rancidity of peanut kernels

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0020] Select Luhua No. 14 harvested in September 2013, use a sheller to remove the peanut shells to obtain peanut kernels, and select complete peanut kernels to perform the following steps in sequence:

[0021] 1) According to the ratio of 150 grams of pure water for every 100 grams of peanut kernels, soak the peanut kernels in pure water, pour them into polyethylene plastic bags together, and vacuum seal them.

[0022] 2), make the peanut kernel soaked in the pure water in the above-mentioned sealed polyethylene plastic bag immediately carry out the high-pressure treatment of different pressures and holding time as described in Table 1.

[0023] 3) Take out the high-pressure processed peanut kernels obtained in step 2), and dry them at 50° C. for 5 hours, so that the peanut kernels can reach a safe storage moisture content (that is, the moisture content is about 15%). After the integrity rate of the dried finished peanut kernels is measured, the peanut kernels are sealed in ...

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PUM

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Abstract

The invention discloses a method for inhibiting the rancidity of peanut kernels. The method comprises the following steps sequentially before packaging: (1) soaking peanut kernels in pure water, placing the peanut kernels together with the pure water into a container and sealing in a vacuum manner; (2) carrying out treatment to the peanut kernels soaked in pure water in the sealed container for 2-5min under high pressure of 200-400MPa; and (3) drying the peanut kernels after high pressure treatment at 45-55 DEG C for 4.5-5.5h. According to the method, the generation time of the rancidity of the peanut kernels is effectively postponed under a condition that the intact rate of the peanut kernels is ensured to meet the requirements.

Description

technical field [0001] The invention relates to the field of nut processing, in particular to a method for suppressing the Ha-flavor (Hala-flavor) of peanut kernels. Background technique [0002] Peanut is an agricultural product with high nutritional value. The peanut kernel obtained after shelling peanuts is rich in vegetable protein, vegetable fat, cellulose, minerals, etc. It is a favorite snack food for consumers in my country. In order to meet the needs of consumers for convenient eating, many merchants directly use peanut kernels as products for packaging and sales after shelling and processing peanuts. However, the peeled peanut kernels are prone to produce "harsh smell" during storage, which has a very adverse impact on the shelf life of peanut kernel products. A method that can effectively inhibit the production of "Ha taste" of peanut kernels without adding any additives is urgently needed to be developed. Contents of the invention [0003] The technical proble...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23B9/00A23B9/08A23L25/00
Inventor 于勇潘芳朱松明
Owner ZHEJIANG UNIV
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