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Processing method of spiced macadamia nut

A technology of spiced macadamia nuts and processing methods, which is applied in the directions of heating and preserving seeds, preserving seeds through drying, food science, etc., which can solve the problems of high drying costs, a large number of manual operations, and large floor space, so as to save land occupation area, extend shelf life, and increase yield

Inactive Publication Date: 2017-10-20
安徽亮中亮食品有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

This process occupies a huge area, requires a lot of manual operation, and the drying cost is also considerable

Method used

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Effect test

Embodiment 1

[0012] A kind of processing method of spiced macadamia nut is characterized in that it is made up of following steps:

[0013] 1) Harvest the mature macadamia nuts and remove the peels, wash the surface impurities with running water, remove the floating and worm-eyed inferior nuts, drain the water and sterilize it with ultraviolet light for 3 hours, screen and grade according to the width of the nuts, and open mechanically on the surface of the nuts , the caliber is 12mm long, 2.5mm wide, and 2.5mm deep;

[0014] 2) Evenly disperse the nuts obtained in step 1 in a 27MHz, 7kW radio frequency microwave heating system, supplemented by 60°C hot air, and dry until the moisture content of the nuts is 5.5%;

[0015] 3) Mix the nuts obtained in step 2 with 15% five-spice aniseed, heat and sauté in a drum at 115°C until the moisture content drops to 1.5%, sieve to remove slag, cool and store in sealed and dry places.

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PUM

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Abstract

The invention relates to a processing method of a spiced macadamia nut. The method is characterized by utilizing "water self-balancing effect" of radio frequency energy drying, high water content nut kernels can be heated preferentially, so that water in the part of nut kernels can be evaporated quickly, and the drying uniformity is enhanced. Radio frequency drying equipment is connected to microwave drying equipment, the yield can be significantly increased and the floor space is saved. And then with the assistance of hot air drying, the dried product can have a more uniform water content, thus reducing the mold growth probability, and significantly prolonging the shelf life of product.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of spiced macadamia nuts. Background technique [0002] The moisture content of fresh macadamia nuts (macadamia nuts) is as high as about 32%, and the loss caused by mold and germination is an important problem in the processing and storage of macadamia nuts. Macadamia nuts have a thick and hard shell, which results in a long drying cycle. The traditional industrial drying process includes drying on the farm for 3-4 weeks, and the moisture content of the nuts is reduced to 8.7-11.1%; hot air drying for 6 days, the initial temperature is 40°C, and the temperature at the end of the drying is 60°C. Within a month, the moisture content of the nut kernels dropped to 1.5%. This process occupies a huge area, requires a lot of manual operation, and the drying cost is also considerable. This requires the development of advanced heating technology and the transfor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23B9/08A23B9/04
CPCA23L25/20A23B9/04A23B9/08
Inventor 吴巍吴然亮
Owner 安徽亮中亮食品有限公司
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