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High-quality fried walnut and processing and storage method thereof

A high-quality technology for walnut kernels, which is applied to the fields of high-quality fried walnut kernels and their processing and storage, can solve the problems of weak market competitiveness, poor quality and taste of fried walnut kernels, and achieves a taste without astringency, The effect of low broken kernel rate and uniform sugar coating

Inactive Publication Date: 2016-05-25
福建东方食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But above-mentioned patented technology does not improve the storage aspect of walnut kernel raw material, and the storage period of walnut kernel raw material is the determinant factor that determines the shelf life of fried walnut kernel finished product, and the quality decline in the storage process of walnut kernel raw material simultaneously causes oil The quality and taste of fried walnut kernel products are obviously worse
In addition, in the patented technology, there is no formula optimization in the core process steps such as rinsing and sugar coating, resulting in the quality, taste and flavor of fried walnut kernel products being very common, and the market competitiveness is not strong

Method used

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  • High-quality fried walnut and processing and storage method thereof
  • High-quality fried walnut and processing and storage method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1. Storage of walnut kernel raw materials

[0041] Acceptance procedures for incoming walnut kernels:

[0042] After the walnut kernels come in, notify the quality control staff to check and accept them, and conduct sensory inspection and physical and chemical testing. Only those that pass the test can be put into storage. If there is any sensory defect, the raw materials must be selected to remove damaged fruits, black-spotted fruits and impurities. If the moisture is too damp, the raw materials need to be dried in the sun. When the moisture content of the nuts is ≤8%, if it needs to be stored until March of the next year, the moisture content must be controlled at ≤6.5% before storage.

[0043] Nitrogen-filled packaging process and operating procedures:

[0044] Conduct a trial run of the nitrogen charging equipment to check whether the equipment is operating normally.

[0045] Quantitatively weigh the qualified walnut kernels and carry out vacuum nitrogen-filled ...

Embodiment 2

[0078] The process of this embodiment is substantially the same as that of Example 1, and the adjustment of its formula is shown in Table 1 for details.

Embodiment 3

[0080] The process of this embodiment is substantially the same as that of Example 1, and the adjustment of its formula is shown in Table 1 for details.

[0081] Table 2 The sensory index evaluation results and shelf life of the ten-person group

[0082]

[0083] Table 2 shows the sensory index evaluation results and shelf life of the ten-member panel of fried walnut kernels prepared in Examples 1 to 3, all of which meet the requirements of the national standard "GB / T22165-2008 General Rules for Roasted Nuts and Seeds and Seeds".

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Abstract

The present invention discloses a high-quality fried walnut and a processing and storage method thereof. The method is as below: packaging a raw material of dried walnuts with moisture content of no more than 6.5% by introducing nitrogen; and refrigerating into a cold storage at 0-4 DEG C. The method can extend the shelf life of walnut raw material to 12 months without significant quality deterioration, in order to guarantee the shelf life of fried walnut finished product; and a new blanching and sugar stir-frying procedure ensures the uniform sugar coating, bright color, taste crisp and no astringent sense low breaking rate and good color, aroma and taste of the finished walnuts.

Description

technical field [0001] The invention relates to the technical field of fried nuts, and particularly discloses a high-quality fried walnut kernel and a processing and storing method thereof. Background technique [0002] Walnut, also known as walnut, Qiang peach, is a Juglandaceae plant. Walnuts are rich in nutrients, containing 15-20 grams of protein per hectogram, more fat, and 10 grams of carbohydrates; Flavin and other multivitamins. It is beneficial to the human body and can strengthen the brain. Walnuts are one of the nut foods that are loved by the common people, and are known as "longevity fruit" and "longevity fruit". [0003] Walnut kernels have high water content and high oil content, and are easily oxidized and deteriorated during storage. At present, walnuts eaten as nuts are dried and stored after being picked. Although this preservation method is simple, the dried walnuts Kernels are prone to quality deterioration caused by oil oxidation after being stored ...

Claims

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Application Information

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IPC IPC(8): A23L25/00
Inventor 王健坤王自安杨锦绣梁艳
Owner 福建东方食品集团有限公司
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