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Processing method of walnut kernels with lecithin

A processing method and lecithin-containing technology are applied in the fields of confectionery industry, confectionery, food science, etc., which can solve the problems of walnut nutrient destruction, fried food with high oil content, and harmfulness to human body, so as to reduce the production of harmful substances , retain nutrients, improve memory

Inactive Publication Date: 2019-05-03
YUNNAN ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] On the other hand, most walnut snack foods are often processed and produced by frying at present, but the traditional frying method not only destroys most of the nutritional components of walnuts, but also the oil content of fried foods is too high, and it is easy to produce a large amount of oil that is harmful to the human body. Substances such as acrylamide, trans fatty acids, and benzopyrene have also been criticized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0017] The preparation process of lecithin-containing walnut kernel comprises the following steps:

[0018] The first step is to screen 1 kg of dried walnut kernels that are widely planted in Yunnan. Unqualified walnut kernels such as broken kernels, broken skins, insects, mildew, and hala should be removed, and impurities should be removed so that the shape of the walnut kernels is basically uniform. ; Freeze at -18°C for 24 hours, take out and peel off the endocarp to remove its bitter taste.

[0019] The second step is to immediately put the walnut kernels that have been removed from the inner testa into 0.3% edible citric acid solution or 0.5% Vc solution for color protection treatment for 30-60 minutes.

[0020] The third step is to put the color-protected peach kernels into the isomaltooligosaccharide solution with a concentration of 50%, the amount of egg yolk lecithin powder is 0.5-1.0%, the amount of gelatin protein powder is 20-30%, and the amount of water is added. ...

Embodiment approach 2

[0032] Dried hemp walnut kernels are selected to replace the dried walnut kernels of Yangbi in the first embodiment for processing, and the preparation process steps are basically the same as those in the first embodiment.

[0033] The main difference is that the mixed solution used in the third step is different. In the second embodiment, the mixed solution is composed of: a concentration of 50% isomaltooligosaccharide solution, an addition of egg yolk lecithin powder of 0.8%, and an addition of gelatin protein powder of 25% mixed with 150% water, steamed at 95°C for 12min.

[0034] The physical and chemical indicators of the product obtained:

[0035] Sensory indicators: the surface is crystal clear and light yellow, with olive oil and walnut aroma; the taste is crisp.

[0036] Physical and chemical indicators: oil content 32%; moisture 4.8%; heavy metals not detected.

[0037] Microbiological indicators: the total number of bacteria ≤ 50 / g; no Escherichia coli; no pathoge...

Embodiment approach 3

[0039] Dayao Santai dried walnut kernels were selected to replace the Yangbi big soaked dried walnut kernels in Example 1 for processing, and the preparation process steps were basically the same as those in Embodiment 1.

[0040] The main difference is that the mixed solution used in the third step is different. The mixed solution in the third embodiment is composed of: a concentration of 50% isomaltooligosaccharide liquid, an addition of egg yolk lecithin powder of 1.0%, and an addition of gelatin protein powder of 30% mixed with 150% water, steamed at 95°C for 15 minutes.

[0041] The physical and chemical indicators of the product obtained:

[0042] Sensory indicators: the surface is crystal clear and light yellow, with a walnut aroma; the taste is crisp.

[0043] Physical and chemical indicators: oil content ≤ 35%; moisture ≤ 5%; no heavy metals.

[0044] Microbiological indicators: the total number of bacteria ≤ 50 / g; no Escherichia coli; no pathogenic bacteria detecte...

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Abstract

The invention discloses a processing method of walnut kernels with lecithin. The processing method of the walnut kernels with the lecithin comprises the following steps: screening walnut kernels, andcarrying out color-protecting treatment; putting the color-protected walnut kernels into mixed liquid composed of 0.5-1.0% of an isomalto-oligosaccharide solution of which the concentration is 50%, 0.5-1.0% of yolk lecithin powder, 20-30% of gelatinous protein powder and 150% of water, and carrying out cooking with the temperature controlled at 95 DEG C for 10-15 minutes; fishing the cooked walnutkernels out, and carrying out dehydrating; putting the dehydrated walnut kernels into a freeze drier so as to be subjected to freeze-drying; and then, taking the freeze-dried walnut kernels out, andcarrying out packaging. The walnut kernels with the lecithin prepared by the processing method disclosed by the invention preserve original flavor and nutrients of the walnuts, and have the characteristics of being low in sugar content, low in fat content, high in lecithin content and so on. Moreover, the walnut kernels with the lecithin are crispy, delicious and unique in flavor.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a walnut kernel processing method. Background technique [0002] Walnut tree is a world-renowned woody oil plant and economic forest tree species. It is also a high-fat, high-protein, high-nutritional food and oil tree species, and its production is all over the world. Walnut has always been an important raw material or auxiliary material of snack food because of its unique flavor and rich nutrition. With the improvement of people's living standards, the demand for walnut snack food is increasing. At present, there are not many types of walnut snack foods in my country, and high-value walnut products are even rarer. [0003] On the other hand, most walnut snack foods are often processed and produced by frying at present, but the traditional frying method not only destroys most of the nutritional components of walnuts, but also the oil content of fried foods is too hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/40A23G3/42A23G3/44A23G3/36A23G3/54
Inventor 耿树香宁德鲁贺娜陈海云徐田马婷潘莉
Owner YUNNAN ACAD OF FORESTRY
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