Oxygen-reduction and quality-guaranteeing processing method of Chinese walnut kernels

A processing method and technology of walnut kernels, which are applied in heating preservation of seeds, preservation of seeds with chemicals, preservation of seeds by freezing/cooling, etc., can solve the problem of easy oxidation of unsaturated fatty acids, high oil content, and nutritional value of finished products. Discount and other issues to achieve the effect of ensuring water loss, reducing oxygen, and reducing loss

Active Publication Date: 2018-06-05
杭州姚生记食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, pecan kernels are in high temperature, high humidity, and high oxygen environment for a long time during processing. Due to the protective effect of the shell, it is directly exposed to the air and in contact with inducing factors such as oxygen, moisture, and light, which will cause unsaturated fatty acids to be easily oxidized, and the browning color of the hickory kernel seed coat will deepen, and the nutritional value of the finished product will be greatly reduced. Product sensory experience and product shelf life
The above problems affect the healthy development of the entire hickory nut industry, but as far as the current situation is concerned, the research on the processing of hickory kernel products at home and abroad is basically in the primary research of single process or taste development, while the fine processing of oxygen reduction and quality assurance Not yet reported

Method used

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  • Oxygen-reduction and quality-guaranteeing processing method of Chinese walnut kernels
  • Oxygen-reduction and quality-guaranteeing processing method of Chinese walnut kernels
  • Oxygen-reduction and quality-guaranteeing processing method of Chinese walnut kernels

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Embodiment 1

[0035] Embodiment 1: a kind of processing method of hickory kernel by reducing oxygen and preserving quality, comprising the following steps:

[0036] (1) Low temperature removal of astringency: put 0.12% tannase aqueous solution in the sandwich pot, adjust the pH value to 4.6 with a small amount of citric acid, and pour the hickory kernels that have been selected and removed with the same weight as the astringent solution into the sandwich pot , heating to keep the temperature of the astringent-removing solution at 40°C for 50 minutes, remove it, rinse it with water 2-3 times, and drain the water;

[0037] (2) Vacuum flavoring: Put the hickory kernels obtained in step (1) into the vacuum flavoring equipment filled with room temperature seasoning liquid, seal the cover, and then vacuumize to keep the vacuum at -0.03mpa, flavoring for 12 minutes each time, cycle 3 (3) Standing at low temperature to equalize the taste: put the hickory kernels obtained in step (2) at 2° C. and a ...

Embodiment 2

[0041] Embodiment two: a kind of hickory nut kernel oxygen-reducing and quality-preserving processing method comprises the following steps:

[0042] (1) Low-temperature removal of astringency: put 0.15% tannase aqueous solution in the sandwich pot, adjust the pH value to 5.0 with a small amount of citric acid, and pour the hickory kernels that have been selected and removed with the same weight as the astringent solution into the sandwich pot , heating to keep the temperature of the astringent-removing solution at 35°C for 60 minutes, remove, rinse with water 2-3 times, and drain the water;

[0043] (2) Vacuum flavoring: Put the hickory kernels obtained in step (1) into a vacuum flavoring device filled with room temperature seasoning liquid, seal the cover, and then vacuumize to keep the vacuum at -0.05mpa, flavoring for 10 minutes each time, cycle 3 Second-rate;

[0044] (3) Standing at low temperature to equalize the taste: put the hickory kernels obtained in step (2) in a ...

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Abstract

The invention discloses an oxygen-reduction and quality-guaranteeing processing method of Chinese walnut kernels. The oxygen-reduction and quality-guaranteeing processing method comprises the following steps: (1) removing an astringent taste at low temperature: preparing a tannase astringent taste removing solution; pouring the Chinese walnut kernels into the astringent taste removing solution; heating to keep the temperature of the astringent taste removing solution to be 50 DEG C or lower and carrying out astringent taste removal; (2) enabling the Chinese walnut kernels to be tasty in vacuum; (3) standing at low temperature to enable the taste to be uniform; (4) baking by sections: baking a semi-finished product obtained by step (3) by adopting a section temperature-change baking technology and raising the temperature section by section; (5) rapidly cooling: rapidly lowing the temperature to be 15 DEG C or lower; (6) packaging in vacuum. The oxygen-reduction and quality-guaranteeingprocessing method disclosed by the invention adopts a technology of enabling a product to be tasty in vacuum, so that on one hand, oxygen in a tasty environment is reduced; on the other hand, the temperature of a material solution is low; the defects of an existing technology of enabling the product to be tasty can be effectively solved, without the need of continuously stirring.

Description

technical field [0001] The invention relates to food processing technology, in particular to the technical field of hickory kernel processing. Background technique [0002] Hickory nut (Carya cathayensis Sarg.) has another name called "small walnut" and "walnut catalpa", belonging to Juglandaceae and Juglans. Pecan grows in a natural environment with superior climate, fertile soil and lush vegetation. It is a wild fruit, a pollution-free natural green food, and one of the varieties with high nutritional value among many dried fruits in China. Pecans are mainly produced in Anji, Lin'an, Chun'an, Zhejiang, Ningguo, Jixi, Anhui and other places. They are unique famous dried fruits and woody oil crops in my country. The oil content in pecan kernel is about 70%, and the fatty acid that makes up oil is mainly unsaturated fatty acid (above 83.11%), so it has higher nutritional value and medical value such as regulating blood fat, preventing coronary heart disease, suppressing tumo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L27/00A23L5/20A23L5/10A23B9/02A23B9/10A23B9/18
CPCA23B9/02A23B9/10A23B9/18A23L5/10A23L5/27A23L25/20A23L27/00
Inventor 赵文革高军龙陈岳祥
Owner 杭州姚生记食品有限公司
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