Physical preservation method for walnuts

A fresh-keeping method and walnut technology are applied in the fields of edible seed preservation, seed preservation by radiation/electrical treatment, food preservation, etc., which can solve problems such as hidden dangers of food safety, guarantee odor and nutritional value, broad market application prospects, avoid The effect of food safety hazards

Inactive Publication Date: 2017-05-31
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the soaking treatment of chemical substances inevitably has food safety hazards

Method used

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  • Physical preservation method for walnuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Picking: Pick fresh walnuts by hand, and pay attention to avoid picking walnuts with damaged shapes and pests;

[0027] (2), soaking and cleaning: immerse the walnuts picked above in ultrapure water, remove impurities and dust on the surface of the walnuts, and then sonicate for 2 hours;

[0028] (3), draining, air blowing and mixing treatment: quickly drain the treated walnuts in the dark at a low temperature of 1°C, and then dry them for 40 minutes at 50°C with a mesh belt air dryer;

[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 walnuts , and pressurize the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber is at 10MPa. At this time, the gas of mugwort essential oil...

Embodiment 2

[0034] (1) Picking: Pick fresh walnuts by hand, and pay attention to avoid picking walnuts with damaged shapes and pests;

[0035] (2), soaking and cleaning: immerse the walnuts picked above in ultrapure water, remove impurities and dust on the surface of the walnuts, and then sonicate for 2.5 hours;

[0036] (3), draining, air blowing and mixing treatment: quickly drain the treated walnuts in the dark at a low temperature of 10°C, and then dry them for 60 minutes at 70°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 walnuts , and pressurize the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber is at 14MPa. At this time, the gas of mugwort essential o...

Embodiment 3

[0042] (1) Picking: Pick fresh walnuts by hand, and pay attention to avoid picking walnuts with damaged shapes and pests;

[0043] (2), soaking and cleaning: immerse the walnuts picked above in ultrapure water, remove impurities and dust on the surface of the walnuts, and then sonicate for 2.2 hours;

[0044] (3), draining, air blowing and mixing treatment: quickly drain the treated walnuts in the dark at a low temperature of 5°C, and then dry them for 50min at 60°C with a mesh belt air dryer;

[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 walnuts , 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 mugwort essential oil ha...

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Abstract

The invention discloses a physical preservation method for walnuts, which aims to solve the problems that insects can be caused, the nutrient values are relatively low and the like in the conventional walnut preservation process. According to the technical scheme, the physical preservation method comprises the following steps: soaking fresh walnuts, washing, draining off water, performing high-pressure permeation treatment, performing vacuum high-voltage electric field corona discharge treatment and vacuum packaging, and performing cold storage. By adopting the physical preservation method, artemisia argyi gas volatilized under a high pressure condition is approximate to a supercritical state, has a very good permeation property, can penetrate into the walnuts, and can bring an effective antibacterial insecticidal function into play; due to vacuum high-voltage electric field corona discharge treatment, the molecular structures of volatile components in the artemisia argyi can be broken, the odor can be further removed, the preservation period of the treated walnuts can be greatly prolonged, and moreover the walnuts are all good in color, 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 walnuts. Background technique [0002] Walnut, also known as walnut, Qiang peach, is a Juglandaceae plant. Together with almonds, cashew nuts and hazelnuts, it is also known as the world-renowned "four major dried fruits". Walnuts are rich in nutrients, containing 15-20 grams of protein per hectogram, more fat, 10 grams of carbohydrates, and contain calcium, phosphorus, iron and other trace elements and minerals necessary for human body, as well as carotene, nuclear Flavin and other multivitamins. It is beneficial to the human body and can strengthen the brain. It is one of the nut foods loved by the common people and is known as "longevity fruit" and "longevity fruit". Modern medical research believes that the phospholipids in walnuts have a good health care effect on the brain nerves, and walnut oil contains unsaturated fatty ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/26A23B9/06A23B9/10A23B9/00
CPCA23B9/005A23B9/06A23B9/10A23B9/26
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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