Low-temperature drying processing process of fresh macadimia nuts

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...