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Physical preservation method of apricot kernels

A fresh-keeping method, almond technology, applied in the direction of edible seed preservation, seed preservation through radiation/electrical treatment, food ingredients as anti-microbial preservation, etc., to achieve broad market application prospects, guarantee odor and nutritional value, and avoid food safety hazards Effect

Inactive Publication Date: 2017-04-26
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of the research is the use of chemical substance soaking, however, there are inevitably food safety hazards in the chemical substance soaking treatment

Method used

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  • Physical preservation method of apricot kernels

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Selection: Manually select almonds with full grains, and pay attention to screening and removing almonds with wormhole mold.

[0027] (2) Soaking and cleaning: immerse the above-mentioned almonds in ultra-pure water to remove impurities and dust on the surface of the almonds, and then sonicate for 1 hour;

[0028] (3) Drain, air blowing and mixing treatment: quickly drain the treated almonds in the dark at a low temperature of 1°C, and then dry them for 20 minutes with a mesh belt air dryer at 50°C;

[0029] (4) High-pressure osmosis treatment: Add mugwort essential oil into the heating chamber, promote the volatilization of mugwort essential oil at a constant temperature of 100°C, and use a high-pressure pump to pump the volatilized mugwort essential oil gas into the high-pressure air chamber equipped with almonds , and pressurize the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber is 9MPa, at this time, the gas of mugwort ess...

Embodiment 2

[0034] (1) Selection: Manually select almonds with full grains, and pay attention to screening and removing almonds with wormhole mold.

[0035] (2), soaking and cleaning: immerse the above-mentioned almonds in ultra-pure water to remove impurities and dust on the surface of the almonds, and then ultrasonically for 1.5 hours;

[0036] (3), draining, air blowing and mixing treatment: quickly drain the treated almonds in the dark at a low temperature of 5°C, and then dry them for 30min at 80°C with a mesh belt air dryer;

[0037](4) High-pressure osmosis treatment: Add mugwort essential oil into the heating chamber, promote the volatilization of mugwort essential oil at a constant temperature of 120°C, and use a high-pressure pump to pump the volatilized mugwort essential oil gas into the high-pressure air chamber equipped with almonds , and pressurize the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber is 15MPa, at this time, the gas of mu...

Embodiment 3

[0042] (1) Selection: Manually select almonds with full grains, and pay attention to screening and removing almonds with wormhole mold.

[0043] (2) Soaking and cleaning: immerse the above-mentioned almonds in ultra-pure water to remove impurities and dust on the surface of the almonds, and then ultrasonicate for 1.2 hours;

[0044] (3) Drain, air blowing and mixing treatment: quickly drain the treated almonds in the dark at a low temperature of 3°C, and then dry them for 25 minutes with a mesh belt air dryer at 65°C;

[0045] (4) High-pressure osmosis treatment: Add mugwort essential oil into the heating chamber, promote the volatilization of mugwort essential oil at a constant temperature of 110°C, and use a high-pressure pump to pump the volatilized mugwort essential oil gas into the high-pressure air chamber equipped with almonds , and pressurize the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber is at 12MPa. At this time, the gas of...

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Abstract

The present invention discloses a physical preservation method of apricot kernels and solves the problems of emerging insect damages in the existing storage processes, relatively low nutritional value, etc. Technical schemes are as follows: the fresh apricot kernels are soaked and washed, the washed apricot kernels are drained, the drained apricot kernels are subjected to a high pressure infiltration treatment, the treated apricot kernels are subjected to a vacuum high pressure electric field electric corona discharge treatment, the treated apricot kernels are vacuum packaged, and the vacuum packaged apricot kernels are cold stored. Under a high pressure condition, volatile folium artemisiae argyi gas presents as an approximate supercritical state, has an extremely strong penetration capacity, can penetrate into the apricot kernels and plays an effective antibacterial and insecticidal effect. By the vacuum high pressure electric field electric corona discharge treatment, the method breaks the molecular structures of volatile components of the folium artemisiae argyi to further remove peculiar smell. After the treatment, the apricot kernels have greatly improved preservation period and excellent in color, smell, fragrance and taste.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to a physical preservation method for almonds. Background technique [0002] Almond is the seed of Rosaceae apricot, divided into sweet almond and bitter almond, mainly containing protein, fat, sugar, and a small amount of amygdalin. In the classics of traditional Chinese medicine "Compendium of Materia Medica", three major functions of almonds are listed: moistening the lungs, clearing accumulated food, and dispelling stagnation. Qingjishi means that almonds can help digestion and relieve constipation symptoms; "Modern Practical Chinese Medicine" records: "Oral administration of almonds has a laxative effect and has a nourishing effect." better. Researchers believe that a variety of nutrients rich in almonds, such as vitamin E, monounsaturated fat and dietary fiber, can effectively reduce the risk of heart disease. The total cholesterol level of 85 middle-aged and el...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/00A23B9/06A23B9/18
CPCA23B9/005A23B9/06A23B9/18A23V2002/00A23V2200/10A23V2300/24A23V2300/12
Inventor 汪超胡开群李冬生吴茜石勇徐宁胡勇周梦舟
Owner HUBEI UNIV OF TECH
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