Fried walnut with long shelf life

A shelf life, walnut technology, applied in food ingredients as antioxidants, confectionery, confectionery industry and other directions, can solve the problems of loss of product crispy taste, bad taste, oil oxidation, etc., to achieve golden color, no burnt taste, Protect the effect of nutrients

Inactive Publication Date: 2017-10-24
YUNNAN MOER GARDEN BIOLOGICAL SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional method of frying walnut kernels is instant frying and instant eating, or without anti-oxidation treatment during frying, and the packaging materials use ordinary plastic packaging. If such products are placed at room temperature, the shelf life will not exceed one month, and the product will be stored for more than one month. There will be an obvious taste of oil oxidation and spoilage within a month, and it will absorb water and lose the crispy taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The fried walnut with long shelf life is characterized in that it comprises the following steps:

[0026] S1. adding antioxidants to the oil, frying the walnut kernels to obtain fried walnut kernels;

[0027] The specific method of the step S1 is as follows: adding antioxidants to the oil, heating to 120° C., adding walnut kernels, and frying for 2 minutes to obtain fried walnut kernels.

[0028] The temperature of frying is controlled at 120-170°C, preferably 150°C. One is to prevent the decomposition of antioxidants caused by excessive oil temperature and affect the antioxidant effect. The other is to prevent the walnuts from being burnt when the oil temperature is too high during frying. . The purpose of controlling the frying time is to ensure that the fried walnut kernels can be fried thoroughly, golden in color, crisp in taste, pure in aroma, and free of burnt smell. The suitable range is 2-2.5 minutes. If it is more than 2.5 minutes, it will be fried until it i...

Embodiment 2

[0032] Deep-fried walnuts with a long shelf life, including the following steps:

[0033] S1. add antioxidant in oil, walnut kernel is fried, obtain fried walnut kernel; Described antioxidant is t-butyl hydroquinone, and the addition amount of tert-butyl hydroquinone is oil weight 0.1‰.

[0034] Tertiary butyl hydroquinone (TBHQ), the antioxidant effect in vegetable oils is 5-10 times that of other commonly used antioxidants, especially suitable for vegetable oils, it is the first choice for salad oils, blended oils, and high cooking oils Antioxidants. Secondly, TBHQ can better enter the walnut kernel with the frying oil in fried food, and distribute in the finished walnut kernel, so as to play a role, which is better than other antioxidants; third, TBHQ heat resistance Well, the maximum temperature can reach more than 230 ℃, which is very important for fried food. Usually the frying temperature is above 150°C, and antioxidants with poor heat resistance will decompose durin...

Embodiment 3

[0039] The fried walnut with long shelf life is characterized in that it comprises the following steps:

[0040] S1. Add antioxidants to the oil, heat to 170°C, add walnut kernels, and fry for 2.5 minutes to obtain fried walnut kernels. The antioxidant is t-butyl hydroquinone, and the addition amount of t-butyl hydroquinone is 0.5‰ of the oil weight.

[0041] The walnut kernels are honey-made walnut kernels, and the preparation method of the honey-made walnut kernels is: after stirring the peeled walnut kernels, white granulated sugar and honey evenly; ; Obtain honeydewed walnut kernels. The weight ratio of the peeled walnut kernels to white sugar and honey is 300:100:1.

[0042] In the present application, the walnut kernels are processed into honey, which not only increases the flavor of the walnuts, but also makes the fried walnut kernels sweet and delicious, and is especially popular among young people. In addition, the honeydewed walnut kernels can effectively reduce t...

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PUM

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Abstract

The invention discloses fried walnut with a long shelf life. The fried walnut with the long shelf life is prepared through the following steps: S1, an antioxidant is added to oil, walnut kernels are fried, and fried walnut kernels are obtained; S2, the fried walnut kernels are cooled and packaged in deoxidizer-containing aluminum foil bags. Nutrients of the walnut can be guaranteed effectively, and the shelf life of the fried walnut kernels can be prolonged.

Description

technical field [0001] The invention belongs to the field of food, in particular to fried walnuts with long shelf life. Background technique [0002] The traditional method of frying walnut kernels is instant frying and instant eating, or without anti-oxidation treatment during frying, and the packaging materials use ordinary plastic packaging. If such products are placed at room temperature, the shelf life will not exceed one month, and the product will be stored for more than one month. There will be obvious taste of oil oxidation and spoilage within a month, and it will absorb water and lose the crispy taste of the product. [0003] Therefore, need badly a kind of nutritive substance that can guarantee walnut not consume on the market, and have the fried walnut kernel of longer walnut shelf-life. Contents of the invention [0004] The object of the present invention is to provide a fried walnut with long shelf life, which can effectively guarantee the nutritive substan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L29/00A23L5/00A23G3/48A23G3/36
CPCA23L25/20A23G3/364A23G3/48A23L5/11A23L29/03A23V2002/00A23V2200/02
Inventor 张跃进尹文剑
Owner YUNNAN MOER GARDEN BIOLOGICAL SCI & TECH DEV
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