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Method for preserving fresh wet walnut kernels

A fresh-keeping method and technology for walnut kernels, which are applied to the preservation of edible seeds, the preservation of food ingredients as antimicrobials, and the preservation of food, can solve the problems of reducing the nutritional content and taste of walnut kernels, and the high cost of refrigerated storage, and achieve well-preserved nutritional value. , the taste is crisp and tender, the effect of low economic cost

Inactive Publication Date: 2019-03-22
霍成点
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a fresh-keeping method for fresh-wet walnut kernels, which solves the technical problem that the existing walnut kernels are kept fresh by cold storage, which has high cost and reduces the nutritional content and taste of walnut kernels, and has the effect of preserving the nutritional value of walnut kernels intact

Method used

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  • Method for preserving fresh wet walnut kernels

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The fresh-keeping method of described fresh wet walnut kernel may further comprise the steps:

[0031] S1: Soak fresh and wet walnut kernels with a water content of 35% in an aqueous ozone solution with a concentration of 0.2 mg / L for 5 minutes;

[0032] S2: Take out the soaked walnut kernels, pack them in a PE vacuum composite high-temperature-resistant bag with a thickness of 0.8mm, and vacuumize the inside of the bag so that the vacuum degree is 1.33×10 -1 Pa, when bagging, each bag is loaded with 250g of walnut kernels;

[0033] S3: Put the packaged walnut kernels into a high-pressure steam sterilizer, rapidly raise the temperature to 105°C and keep it for 6 minutes, then take it out and put it in cold water to quickly cool to 15°C, then remove and dry the surface moisture of the packaging bag;

[0034] S4: After draining the moisture on the surface of the packaging bag, pack it into a box for storage. The storage temperature is 25°C, and the freshness period can b...

Embodiment 2

[0036] The fresh-keeping method of described fresh wet walnut kernel may further comprise the steps:

[0037] S1: Soak fresh and wet walnut kernels with a water content of 40% in an aqueous ozone solution with a concentration of 0.3 mg / L for 4 minutes;

[0038] S2: Take out the soaked walnut kernels, pack them in a PE vacuum composite high-temperature-resistant bag with a thickness of 0.8mm, and vacuumize the inside of the bag so that the vacuum degree is 1.33×10 -3 Pa, when bagging, each bag is loaded with 250g of walnut kernels;

[0039] S3: Put the packaged walnut kernels into a high-pressure steam sterilizer, rapidly raise the temperature to 110°C and keep for 5 minutes, then take it out and put it in cold water to quickly cool to 0°C, then remove and dry the surface moisture of the packaging bag;

[0040] S4: After draining the moisture on the surface of the packaging bag, pack it into a box for storage. The storage temperature is 0°C, and the freshness period can be as ...

Embodiment 3

[0042] The fresh-keeping method of described fresh wet walnut kernel may further comprise the steps:

[0043] S1: Soak fresh and wet walnut kernels with a water content of 30% in an aqueous ozone solution with a concentration of 0.4 mg / L for 2 minutes;

[0044] S2: Take out the soaked walnut kernels, pack them in a PE vacuum composite high-temperature-resistant bag with a thickness of 0.8mm, and vacuumize the inside of the bag so that the vacuum degree is 1.33×10 -6 Pa, when bagging, each bag is loaded with 250g of walnut kernels;

[0045] S3: Put the packaged walnut kernels into a high-pressure steam sterilizer, quickly raise the temperature to 100°C and keep for 7 minutes, then take it out and put it in cold water to cool it down to 10°C quickly, then remove and dry the surface moisture of the packaging bag;

[0046] S4: After draining the moisture on the surface of the packaging bag, pack it into a box for storage. The storage temperature is 10°C, and the freshness period ...

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Abstract

The invention provides a method for preserving fresh wet walnut kernels and belongs to the technical field of food processing. The method for preserving fresh wet walnut kernels comprises the following steps: S1, soaking fresh wet walnut kernels in an aqueous solution of ozone with the concentration of 0.2-0.4mg / L for 2-5 minutes; S2, taking out the soaked walnut kernels, bagging by adopting PE composite high-temperature-resistant vacuum bags, and vacuumizing the interior of the bag; S3, putting the packaged walnut kernels into a high-pressure steam sterilizing chamber, rapidly raising the temperature to 100-110 DEG C, maintaining for 5-7 minutes, rapidly cooling in cold water, taking out, and airing the surface moisture of the packaging bags; S4, packing, warehousing and preserving afterthe surface moisture of the packaging bags is drained, wherein the refreshing time can reach 280 days. According to the technical scheme in the invention, the ozone sterilization technology and the high-temperature steam sterilization technology are combined, two sterilization stages are implemented, and the problem that the fresh wet walnut kernels are ripened and cause poor taste due to long pure high temperature sterilization time can be solved.

Description

technical field [0001] The invention belongs to the technical field of food fresh-keeping, and in particular relates to a fresh-keeping method for fresh wet walnut kernels. Background technique [0002] Walnuts, almonds, cashews, and hazelnuts are also known as the world-renowned "four major dried fruits", and walnuts rank first. Walnuts are rich in nutrients, integrating flavor, nutrition, and health care. They are indispensable raw materials for food and medicine in daily life and patient recovery. They are called "natural brain gold". [0003] In traditional production, walnuts are mainly stored and marketed in dried form. During the drying (baking or drying) process of walnut nuts, some nutrients (especially vitamins) are lost or destroyed, and the dried nuts have astringent, bitter seed coats and poor palatability. Fresh walnuts are walnuts that are marketed without drying after peeling off the green skin. It has the characteristics of fresh and tender taste, light f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/24A23B9/02A23B9/00A23L5/20
CPCA23B9/005A23B9/02A23B9/24A23V2002/00A23L5/27A23V2200/10
Inventor 霍成点
Owner 霍成点
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