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Low-temperature drying processing process of fresh macadimia nuts

A low-temperature drying and processing technology, which is applied in the field of food processing, can solve the problems of affecting food quality, excessive oxidation of oil, and difficulty in large-scale production, and achieve the effects of easy control of the processing process, reduction of oxidation degree, and control of moisture content

Inactive Publication Date: 2016-05-11
AGRI MACHINERY INST CHINESE TROPICAL ACAD OF SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the technology provided by this patent not only requires high equipment requirements, but also has high costs, making it difficult to achieve mass production
Other techniques such as frying and high-temperature drying can effectively reduce the moisture content of macadamia nuts, making them crispy and have good preservation performance. However, due to the high temperature during processing, the nutrients, especially unsaturated fatty acids, of macadamia nuts will be damaged. Cause damage, and even cause the nuts to have an odor of excessive oil oxidation during storage, which seriously affects the eating quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A low-temperature drying process for fresh macadamia nuts, comprising the following steps:

[0027] (1) Peeling: Use a macadamia nut peeling machine for peeling, and remove the green skin outside the macadamia nut shell in time;

[0028] (2) Cleaning: Rinse in the cleaning tank to remove peel residues, soil and microbial bacteria on the surface of the fruit shell. Cleaning time: 1 minute;

[0029] (3) Air-drying with cold air: The washed macadamia nuts in shell are dried by blowing cold air to remove surface water stains, and fresh macadamia nuts in shell can be pre-cooled. Pre-cooling time: 1 hour;

[0030] (4) Low-temperature drying: the process uses compressed air with low dew point, working pressure: 0.8MPa; drying at 32°C to a moisture content of 13%, drying time: 1 day;

[0031] (5) Drying at medium temperature: Dry at 55°C until the moisture content is 3%, drying time: 3 days, and add 100g of oxygen absorber per square meter in the drying environment;

[0032] ...

Embodiment 2

[0038] A low-temperature drying process for fresh macadamia nuts, comprising the following steps:

[0039] (1) Peeling: Use a macadamia nut peeling machine for peeling, and remove the green skin outside the macadamia nut shell in time;

[0040] (2) Cleaning: Rinse in the cleaning tank to remove the peel residues, soil and microorganisms on the surface of the shell. Cleaning time: 5 minutes;

[0041] (3) Cold air drying: the washed macadamia nuts in shell are dried by blowing cold air to remove surface water stains, and fresh macadamia nuts in shell can be pre-cooled. Pre-cooling time: 5 hours;

[0042] (4) Low-temperature drying: the process uses compressed air with a low dew point, working pressure: 1.8MPa; drying at 37°C to a moisture content of 16%, drying time: 3 days;

[0043] (5) Drying at medium temperature: Dry at 55°C until the moisture content is 5%, drying time: 6 days, and add 150g of oxygen absorber per square meter in the drying environment;

[0044] (6) Coolin...

Embodiment 3

[0050] A low-temperature drying process for fresh macadamia nuts, comprising the following steps:

[0051] (1) Peeling: Use a macadamia nut peeling machine for peeling, and remove the green skin outside the macadamia nut shell in time;

[0052] (2) Cleaning: Rinse in the cleaning tank to remove the residues of the peel, soil and microorganisms on the surface of the shell. Cleaning time: 3 minutes;

[0053] (3) Cold air drying: the washed macadamia nuts in shell are dried by blowing cold air to remove surface water stains, and fresh macadamia nuts in shell can be pre-cooled. Pre-cooling time: 3 hours;

[0054] (4) Low-temperature drying: the process uses compressed air with a low dew point, working pressure: 1.3MPa; drying at 35°C to a moisture content of 14%, drying time: 2 days;

[0055] (5) Medium-temperature drying: Dry at 50°C until the moisture content is 4%, drying time: 4.5 days, and add 125g of oxygen absorber per square meter in the drying environment;

[0056] (6) Co...

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PUM

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Abstract

The invention relates to a low-temperature drying processing process of fresh macadimia nuts and belongs to the technical field of food processing. The processing process provided by the invention comprises the following steps of peeling off, washing, drying with cold air, drying at a middle temperature, cooling, breaking shells, storing and the like. The whole process of the processing technique is at a low temperature, and nutritional ingredients of the nuts, particularly unsaturated fatty acids of the nuts, are kept very well; oxidative deterioration is prevented from being caused by high-temperature treatment; and meanwhile, the processing process is easy to control, is low in cost and is suitable for large-scale popularization and application.

Description

technical field [0001] The invention relates to a low-temperature drying process for fresh macadamia nuts, belonging to the technical field of food processing. Background technique [0002] Macadamia nut (Latin scientific name: Macadamiaternifolia F.Muell.) Alias: Queensland chestnut, macadamia walnut, macadamia nut, Queensland nut, is a tree nut native to Australia. [0003] Macadamia nuts are rich in nutrients, with an oil content of 70%-79%. They are especially rich in unsaturated fatty acids, mainly oleic acid and palmitic acid. The ratio of unsaturated fatty acids to saturated fatty acids in the kernels of light-shelled macadamia nuts is 6.2 , the rough shell species is 4.8; the protein is 9%, and it is also rich in calcium, phosphorus, iron, vitamin B1, B2 and 8 kinds of amino acids necessary for the human body. Macadamia nuts are crispy, tender and delicious, with a unique buttery aroma. They are the highest quality edible nuts in the world. They are known as the "Qu...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L3/40
CPCA23L3/40
Inventor 宋德庆薛忠黄茂芳黄正明王刚朱德明刘义军宋刚
Owner AGRI MACHINERY INST CHINESE TROPICAL ACAD OF SCI
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