Macadamia and processing method thereof

A technology of macadamia nuts and processing methods, which is applied in the field of food processing, can solve problems such as difficulty in shelling, and achieve the effect of improving quality uniformity

Active Publication Date: 2017-04-26
HANGZHOU HAOMUSI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The first object of the present invention is to provide a processing method of macadamia nuts, through which the raw taste of macadamia nuts can be effe

Method used

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  • Macadamia and processing method thereof
  • Macadamia and processing method thereof

Examples

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Embodiment 1

[0057] Present embodiment provides a kind of macadamia nut, and its processing method comprises the following steps:

[0058] a. Material collection: select macadamia nuts with a particle size of 23-25mm, and screen and grade the macadamia nuts according to their size and size.

[0059] b. Flotation: Remove the macadamia nuts floating on the water surface through water buoyancy, and then select by observing the appearance of the macadamia nuts with the naked eye, and remove bad seeds.

[0060] c. Opening: The opening is machined on the periphery of the shell of the macadamia nut by mechanical cutting, and the extension angle of the opening is 290°-310°.

[0061] d. Sieving foam: adopt the mode of screening and winnowing to remove the shell powder remaining in the shell of the macadamia nut.

[0062] e. Fixing: place macadamia nuts at 130°C for 14 minutes.

[0063] f. Taste: After mixing the hot macadamia nuts with the feed liquid for 3 minutes, take out the macadamia nuts. T...

Embodiment 2

[0068] Present embodiment provides a kind of macadamia nut, and its processing method comprises the following steps:

[0069] a. Material collection: select macadamia nuts with a particle size of 20-28mm, and screen and grade the macadamia nuts according to their size and size.

[0070] b. Flotation: Remove the macadamia nuts floating on the water surface through water buoyancy, then observe the appearance of the macadamia nuts with the naked eye and remove bad seeds.

[0071] c. Opening: The opening is machined on the periphery of the shell of the macadamia nut by mechanical cutting, and the extension angle of the opening is 180°-220°.

[0072] d. Sieving foam: adopt the mode of screening and winnowing to remove the shell powder remaining in the shell of the macadamia nut.

[0073] e. Fixing: place macadamia nuts at 75°C for 15 minutes.

[0074] f. Taste: After mixing the hot macadamia nuts with the feed liquid for 5 minutes, take out the macadamia nuts. The temperature of ...

Embodiment 3

[0079] Present embodiment provides a kind of macadamia nut, and its processing method comprises the following steps:

[0080] a. Material collection: select macadamia nuts with a particle size of 21-27mm, and screen and grade the macadamia nuts according to their size and size.

[0081] b. Flotation: Remove the macadamia nuts floating on the water surface through water buoyancy, then observe the appearance of the macadamia nuts with the naked eye and remove bad seeds.

[0082] c. Opening: The opening is machined on the periphery of the shell of the macadamia nut by mechanical cutting, and the extension angle of the opening is 300°-320°.

[0083] d. Sieving foam: adopt the mode of screening and winnowing to remove the shell powder remaining in the shell of the macadamia nut.

[0084] e. Fixing: put macadamia nuts at 135°C for 10 minutes.

[0085] f. Taste: After mixing the hot macadamia nuts with the feed liquid for 2 minutes, take out the macadamia nuts. The temperature of t...

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Abstract

The invention provides macadamia and a processing method thereof, and belongs to the field of food processing. The method comprises the following steps of selecting macadamia; then performing processing to form an opening in the periphery of a macadamia shell in a mechanical cutting manner; then placing the processed macadamia at 75-135 DEG C for fixation treatment for 10-15min; then enabling the macadamia after the fixation treatment to be mixed with feed liquid when the macadamia is hot, and after 2-5min, cleaning the macadamia which is mixed with the feed liquid; and after performing standing treatment for 2-10h, performing drying treatment on the macadamia after standing at 40-100 DEG C for 8-16h. By the processing method disclosed by the invention, the raw and astringent taste of the macadamia can be effectively removed, the mouth feel of the macadamia can be improved, and besides, the problem that macadamia shells are difficult to rind is effectively solved. The macadamia is comfortable and crisp in mouth feel, shell surfaces are reddish-brown and rich in gloss, and besides, the macadamia shells are free from stickness, easy to rind and refreshing in feel.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a macadamia nut and a processing method thereof. Background technique [0002] Macadamia is a tree nut native to Australia. The kernel of macadamia nut is rich in nutrition, the skin is hard and brown, and the weight of a single fruit is 15-16 grams. Macadamia nuts contain about 70% oil, 9% protein, and 10% carbohydrates, and contain 8 kinds of amino acids, minerals and vitamins necessary for the human body. [0003] Macadamia nuts are extremely rich in nutrients, known as the "queen of dried fruits", and the edible part is nuts. Macadamia nuts are rich in monounsaturated fatty acids, which can not only regulate the blood lipid and blood sugar levels of the human body, but also effectively reduce the content of serum total cholesterol and low-density lipoprotein cholesterol in plasma. [0004] The shell of macadamia nuts is hard, and tools must be used to break the shell to obta...

Claims

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Application Information

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IPC IPC(8): A23L25/00
Inventor 蔡红亮
Owner HANGZHOU HAOMUSI FOOD
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