Preparation method of endothelia-removed amber walnut kernels

A technology for stripping amber and walnut kernels, applied in the field of walnut kernel processing, can solve the problems of easy oxidation of amber walnut kernels, harmful to human body, etc., and achieve the effects of easy storage and transportation, and easy peeling.

Inactive Publication Date: 2019-01-11
YUNNAN ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the technical problems of the existing amber walnut kernels that are easily oxidized and high-temperature produces a larg

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Screen the dry walnut kernels of Yangbi, the main plant widely planted in Yunnan, and remove unqualified walnut kernels such as broken kernels, broken skins, insects, mildew, and hala smell during screening, so that the selected walnut kernels are colored and lumpy. The shape is basically uniform, frozen at -18°C for 24 hours, taken out and peeled off the inner testa to remove its bitter taste.

[0024] (2) Color protection and dehydration of walnut kernels with inner testa removed

[0025] The walnut kernels that have been removed from the inner testa are immediately put into 0.3% edible citric acid solution for color protection treatment for 30 minutes, then put the walnut kernels into a cloth bag, and use a water shaker to shake water for 1 to 2 minutes to make the walnut kernels The water content is controlled at 10-12% by mass.

[0026] (3) Impregnation: Put the walnut kernels after water rejection into the mixed impregnating liquid for 30min. The mixed impreg...

Embodiment 2

[0037] Embodiment 2 is the same as Embodiment 1 except that the following steps are different.

[0038] (1) Screen the dried walnut kernels of the main variety of cannabis in Yunnan, freeze them at -18°C for 24 hours, take them out and peel off the inner seed coat to remove their bitter taste.

[0039] (2) Color protection and dehydration of walnut kernels with inner testa removed

[0040] The walnut kernels removed from the inner testa were immediately put into 0.5% vitamin C solution by mass percentage for color protection treatment for 60 minutes.

[0041](3) Dipping: put the water-spun peach kernels into the mixed dipping solution for 60 minutes.

[0042] (4) Yechang low-temperature vacuum fryer YC-500 frying: frying for 15 minutes.

[0043] The physical and chemical indicators of the product obtained:

[0044] Sensory indicators: The surface is crystal clear and light yellow, with the aroma of olive oil and walnut, and the taste is crisp.

[0045] Physical and chemica...

Embodiment 3

[0048] Embodiment 3 is the same as Embodiment 1 except that the following steps are different.

[0049] (1) Screen the dried walnut kernels of Dayao Santai, the main cultivar in Yunnan, and freeze them at -18°C for 24 hours, take out and peel off the inner seed coat to remove its bitter taste.

[0050] (2) Color protection and dehydration of walnut kernels with inner testa removed

[0051] The walnut kernels with the inner seed coat removed are immediately placed in a mixed color protection solution containing 0.5% vitamin C and 0.3% edible citric acid for color protection treatment for 30 minutes, both to prevent browning of the walnut kernels. The effect of color protection, but also increased the content of vitamin C.

[0052] The physical and chemical indicators of the product obtained:

[0053] Sensory indicators: The surface is crystal clear and light yellow, with the aroma of olive oil and walnut, and the taste is crisp.

[0054] Physical and chemical indicators: oil...

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Abstract

The present invention discloses a preparation method of endothelia-removed amber walnut kernels. The preparation method comprises the following steps: walnut kernel endothelia removing is conducted: walnut kernels are frozen at -18 DEG C for 24 h; and the peeled endothelia are taken out; color protecting and dehydrating are conducted: the endothelia-removed walnut kernels are immediately placed ina 0.3% edible citric acid solution or a 0.5% Vc solution or a mixed color protection solution containing 0.5% Vc and 0.3% edible citric acid for color protection treatment; and then water splashing is conducted; soaking is conducted: after the water splashing, the walnut kernels are put into a mixed soaking solution to be soaked; the mixed soaking solution is prepared by adding 30% honey into a 50% isomalto-oligosaccharide solution; and low-temperature vacuum oil-frying and de-oiling are conducted. The produced amber walnut kernels by using the method are crystal clear and lightly yellow, have olive oil and walnut fragrance, and are crisp in mouthfeel and low in oil content; heavy metals of arsenic and lead are not detected; acid value and peroxide value of the endothelia-removed amber walnut kernels are lower than those of products produced by traditional sugar coating technologies; acrylamide, trans fatty acids, benzopyrene and other human body harmful substances, escherichia coli and pathogenic bacteria are not detected; and the endothelia-removed amber walnut kernels have a long shelf life.

Description

technical field [0001] The invention relates to a walnut kernel processing technology, which belongs to the technical field of food processing. Background technique [0002] Walnut is a world-renowned woody oil plant and economic forest tree species. It is also a high-fat, high-protein, high-nutrition food and oil dual-purpose tree species. It is produced all over the world and its development and utilization are relatively early. It has formed walnut oil, walnut milk and Casual snacks and other products. Walnut has always been an important raw material or auxiliary material of snack food because of its unique flavor and rich nutrition. At present, the reports on walnut snack food at home and abroad mainly focus on its processing methods, such as peeling walnut kernel seed coat, preheating, and degreasing. The effects of processes such as baking, baking, and frying on the color, texture, taste and comprehensive score of walnut kernels, and the determination of the optimal p...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L5/10A23L5/41A23L3/3472A23L3/3562A23N5/00
CPCA23L3/3472A23L3/3562A23N5/002A23V2002/00A23L5/11A23L5/41A23L25/20A23L25/25A23V2250/28Y02A40/90
Inventor 耿树香宁德鲁陈海云贺娜马婷徐田
Owner YUNNAN ACAD OF FORESTRY
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