Nut processing method capable of effectively preventing mould

Abstract

The invention provides a nut processing method capable of effectively preventing mould. Through a two-stage freeze-dehydration process, most of water contained in nut particles is removed; and the synergistic bactericidal action of ultraviolet sterilization and plant essential oil is used for completely removing fungi causing mould as much as possible, meanwhile, by controlling the pressure and temperature during the pressurized frying process, the fried nut particles have a good taste, and the occurrence of mould can be effectively prevented. The processing method can be applied to nut particles with different water contents, the adaptability is wide, prepared nut products can be effectively prevented from mildewing, the color, taste, smell and nutritional value are effectively retained,and broad market application prospects are achieved.

Description

technical field [0001] The invention relates to the field of roasting and processing of nuts, in particular to a method for processing nuts which can effectively prevent mildew. Background technique [0002] Nuts have hard skins and high nutritional value, especially rich in protein, oil, minerals, vitamins, etc., which have excellent effects on human growth and development, strengthening physical fitness, and preventing diseases. Nuts are generally divided into two categories: the first category is tree nuts, including almonds, cashews, hazelnuts, walnuts, pine nuts, chestnuts, ginkgo, pistachios, macadamia nuts, etc.; the second category is seeds, including peanuts, sunflower seeds, pumpkin seeds, watermelon seeds etc. [0003] At present, the production methods of dried nuts such as melon seeds, hickory nuts, and pine nuts are mostly made by the following traditional processes: raw materials → screening → cleaning → cooking to taste → frying or drying → cooling → packagi...

AI Technical Summary

Problems solved by technology

Among them, physical methods such as ultraviolet radiation, gamma ray and cooking antibacterial cannot completely sterilize bacteria, and the radiation process may lead to changes in matrix components, affecting the texture and appearance of food, etc.; chemical based on ozone, solid nitrogen dioxide, benzoic acid, etc. The method has a single component, which is easy to produce drug resistance, and the residual chemical components may cause harm to the human body, and the residual waste residue will cause secondary pollution to the environment; the biological method mainly uses non-toxic strains to "competitively exclude" natural products. Virus strains, although this method has broad application prospects in antibacterial and antivirus, its safety needs to be verified

[0005] At the same time, another problem faced by roasted seeds and nuts is that high-temperature treatment is required during the frying or drying process, and high-temperature treatment not only easily destroys the antioxidant components inside the roasted seeds and nuts, but also causes oil and fat loss in the finished product during production and storage. , and it is easy to make roasted seeds and nuts overly dry or burnt, resulting in hard, chewy and bad taste problems

Images