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Method for storing fresh walnut kernel

A technology for fresh walnut kernels, which is applied in the field of storage of fresh walnut kernels, can solve the problems of few fresh walnuts, and achieve the effects of inhibiting rancidity, facilitating sales and transportation, and prolonging the storage period

Inactive Publication Date: 2019-08-06
绵阳德生皇食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, walnuts sold in the market are mainly dried walnuts, while fresh walnuts are still less

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A storage method for fresh walnut kernels, comprising the following contents:

[0035] 1) Pre-treat the walnut kernels after peeling off the seed coat, wash to remove impurities, and dry them naturally without obvious moisture on the surface;

[0036] 2) Sterilize the walnut kernels pretreated in step 1) at 100°C for 15 seconds to remove microorganisms on the surface;

[0037] 3) Soak the sterilized walnuts in step 2) in a color-protecting agent, wherein the color-protecting agent includes 1 part by weight of citric acid, 1 part by weight of vitamin C, 0.5 part by weight of zinc gluconate, ferrous gluconate 1 part by weight, 0.5 parts by weight of potassium nitrate, 0.5 parts by weight of sodium nitrate and 20 parts by weight of distilled water. The color-protecting agent is heated to improve the treatment effect of the color-protecting agent. The soaking temperature is 30°C; the soaking time is 15min;

[0038] 4) Dry the walnut kernels soaked in color protection in s...

Embodiment 2

[0043] A storage method for fresh walnut kernels, comprising the following contents:

[0044] 1) Pre-treat the walnut kernels after peeling off the seed coat, wash to remove impurities, and dry them naturally without obvious moisture on the surface;

[0045] 2) Sterilize the walnut kernels pretreated in step 1) at 110°C for 20 seconds to remove microorganisms on the surface;

[0046] 3) Soak the sterilized walnut kernels in step 2) in a color-protecting agent, wherein the color-protecting agent includes 2 parts by weight of citric acid, 3 parts by weight of vitamin C, 1 part by weight of zinc gluconate, ferrous gluconate 1 part by weight, 0.5 parts by weight of potassium nitrate, 1 part by weight of sodium nitrate and 25 parts by weight of distilled water. The color-protecting agent is heated to improve the treatment effect of the color-protecting agent. The soaking temperature is 30°C; the soaking time is 20min;

[0047] 4) Dry the walnut kernels soaked in color protection ...

Embodiment 3

[0052] A storage method for fresh walnut kernels, comprising the following contents:

[0053] 1) Pre-treat the walnut kernels after peeling off the seed coat, wash to remove impurities, and dry them naturally without obvious moisture on the surface;

[0054] 2) Sterilize the walnut kernels pretreated in step 1) at 125°C for 30 seconds to remove microorganisms on the surface;

[0055] 3) Soak the sterilized walnuts in step 2) in a color-protecting agent, wherein the color-protecting agent includes 3 parts by weight of citric acid, 3 parts by weight of vitamin C, 2.5 parts by weight of zinc gluconate, ferrous gluconate 1.5 parts by weight, 1 part by weight of potassium nitrate, 0.5 parts by weight of sodium nitrate and 25 parts by weight of distilled water. The color-protecting agent is heated to improve the treatment effect of the color-protecting agent. The soaking temperature is 35°C; the soaking time is 20min;

[0056] 4) Dry the walnut kernels soaked in color protection i...

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PUM

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Abstract

The invention provides a method for storing fresh walnut kernel, which comprises the following contents: 1) pretreating the walnut kernel after peeling the seed coat; 2) disinfecting the pretreated walnut kernel in step 1); 3) immersing the sterilized walnut kernel in step 2) in a coloring agent; 4) drying the walnut kernel soaked in the coloring agent in step 3), and then spraying the antioxidantcomposite liquid; and 5) drying the walnut kernel treated in the step 4), and sterilizing the product. The method of the invention can effectively avoid or reduce the rancidity of the walnut kernels.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a method for storing fresh walnut kernels. [0002] technical background [0003] Walnut is one of the "four major dried fruits" in the world. It has extremely high nutritional value and health care function, and its main role is in the walnut kernel. Walnuts are rich in nutritional value and have the reputation of "longevity fruit", "longevity fruit" and "health treasure". 86% of the fat in walnuts is unsaturated fatty acids. Walnuts are rich in copper, magnesium, potassium, vitamin B6, folic acid, and vitamin B1. They also contain fiber, phosphorus, niacin, iron, vitamin B2, and pantothenic acid. In every 50 grams of walnuts, water accounts for 3.6%, and it also contains 7.2 grams of protein, 31 grams of fat and 9.2 grams of carbohydrates. [0004] Walnut kernels contain 22.18% crude protein, of which soluble protein is mainly composed of glutamic acid, followed by arginine and w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/26A23B9/10A23B9/14
CPCA23B9/26A23B9/10A23B9/14A23V2002/00A23V2200/02A23V2200/048A23V2200/22A23V2250/032A23V2250/16A23V2250/1614A23V2250/212A23V2250/5066A23V2250/2132A23V2250/214A23V2250/708
Inventor 唐蜀智唐玲玲
Owner 绵阳德生皇食品有限责任公司
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