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

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...

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

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