Preparation method of rosemary hickory nut kernels

A technology of fragrant pecan kernels and hickory kernels, which is applied in the fields of edible seed preservation, food science, food preservation, etc., and can solve the problems of easy rancidity and greasy.

Pending Publication Date: 2019-02-15
湖南鑫泉食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing pecan kernels are prone to rancidity and deterioration because they contain m

Method used

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  • Preparation method of rosemary hickory nut kernels

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] refer to figure 1 , the preparation method of the rosemary pecan kernel in the present embodiment, comprises the steps:

[0041] (1) extraction of rosemary antioxidant; the extraction method of described rosemary antioxidant comprises the steps:

[0042] S1, take the fresh leaves of rosemary, dry and pulverize to obtain rosemary powder;

[0043] S2. Get the rosemary powder obtained in step S1, place it in an extraction tank, carry out reflux extraction, and filter to obtain a rosemary extract; wherein, the extraction solvent is distilled water, and the ratio of solid to liquid is 1: 18 (g / mL ), the extraction temperature is 75°C, and the extraction time is 1h;

[0044] S3, take the rosemary extract obtained in step S2, carry out decolorization, obtain the rosemary extract after decolorization; Wherein, the decolorizing agent is activated carbon, and the addition of decolorizing agent is 1% of the quality of the rosemary extract %, the decolorization temperature is 80...

Embodiment 2

[0055] The preparation method of the rosemary pecan kernel in the present embodiment may further comprise the steps:

[0056] (1) extraction of rosemary antioxidant; the extraction method of described rosemary antioxidant comprises the steps:

[0057] S1, take the fresh leaves of rosemary, dry and pulverize to obtain rosemary powder;

[0058] S2. Get the rosemary powder obtained in step S1, place it in an extraction tank, carry out reflux extraction, and filter to obtain a rosemary extract; wherein, the extraction solvent is distilled water, and the ratio of solid to liquid is 1: 24 (g / mL ), the extraction temperature is 95°C, and the extraction time is 4h;

[0059] S3, get the rosemary extract obtained in step S2, carry out decolorization, obtain the rosemary extract after decolorization; Wherein, decolorizing agent is activated carbon, and the addition of decolorizing agent is 5% of the quality of described rosemary extract %, the decolorization temperature is 100°C;

[0...

Embodiment 3

[0070] The preparation method of the rosemary pecan kernel in the present embodiment may further comprise the steps:

[0071] (1) extraction of rosemary antioxidant; the extraction method of described rosemary antioxidant comprises the steps:

[0072] S1, take the fresh leaves of rosemary, dry and pulverize to obtain rosemary powder;

[0073] S2. Get the rosemary powder obtained in step S1, place it in an extraction tank, carry out reflux extraction, and filter to obtain a rosemary extract; wherein, the extraction solvent is distilled water, and the ratio of solid to liquid is 1: 20 (g / mL ), the extraction temperature is 85°C, and the extraction time is 2.5h;

[0074] S3, get the rosemary extract that obtains in step S2, carry out decolorization, obtain the rosemary extract after decolorization; Wherein, decolorizing agent is activated carbon, and the add-on of decolorizing agent is 3% of the quality of described rosemary extract %, the decolorization temperature is 90°C;

...

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Abstract

The invention discloses a preparation method of rosemary hickory nut kernels. The method comprises the following steps: extraction of rosemary antioxidant; and pretreatment of hickory nut kernels. Thepretreatment method of the hickory nut kernels comprises the following steps: T1, astringency removal of the hickory nut kernels: pouring full hickory nut kernels into a sodium carbonate aqueous solution with a mass percentage of 0.03-0.05%, adding edible salt which is 1-5% by mass of the hickory nut kernels, conducting heating for 45-65min at the temperature of 80-100 DEG C, turning over the hickory nut kernels once every 5 minutes, taking out the hickory nut kernels after the heating, and conducting showering, cleaning and cooling with cold water so as to obtain astringency-removed hickorynut kernels; T2, controlling the water content of the hickory nut kernels; and T3, carrying out freeze-drying on the hickory nut kernels after the water content is controlled by the step T2 so as toobtain freeze-dried hickory nut kernels. The absorption of the rosemary antioxidant, the gelatinization of the hickory nut kernels and the stir frying of the hickory nut kernels can effectively prevent putrefaction and deterioration of saturated fatty acids in the hickory nut kernels, and at the same time, can improve flavor of the hickory nut kernels and make the hickory nut kernels fragrant butnot greasy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of rosemary pecan kernels. Background technique [0002] Carya is a plant of the family Juglandaceae Carya. There are about 20 species, of which 4 species are native to my country. In 1984, Zhejiang Forestry College discovered a new species in Jinzhai, Anhui. There are 11 species native to North America. Hickory kernels belong to the genus Hickory of the walnut family. It is a deciduous tree with smooth bark, greenish brown when young, white old bark, bare buds, new shoots, the back of the leaves and the outer surface of the exocarp are densely covered with rusty yellow glandular scales. The growth is slow in juvenile stage, and the growth speed is accelerated after 3 years old. Generally, it starts to bear fruit in 6-7 years, and enters the full fruit period after 20 years. The results are very obvious, the main reason is the lack of nutrition, t...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L5/10A23B9/26
CPCA23B9/26A23L5/10A23L5/13A23L25/20A23V2002/00A23V2300/10
Inventor 颜树德钟志茂许鹏杰
Owner 湖南鑫泉食品科技有限责任公司
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