Composite antioxidant of roasted nuts and method for processing roasted nuts by using composite antioxidant

A technology of compound antioxidant and antioxidant solution, which is applied in the fields of compound antioxidant, compound antioxidant of roasted nuts and roasted nuts, and the processing of nuts roasted with it, which can solve the problems of loss of nutrients, odor, oil instability, etc., and achieve the loss of nutritional value Less, sweet and crisp taste, anti-oxidation effect
CN110637879APending Publication Date: 2020-01-03河北绿岭康维食品有限公司 +1
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
河北绿岭康维食品有限公司
Publication Date
2020-01-03
Patent Text Reader

Abstract

The invention provides a composite antioxidant of roasted nuts and a method for processing the roasted nuts by using the composite antioxidant, and belongs to the technical field of composite antioxidants. The composite antioxidant includes the following components, in percentages by mass: 0.1-0.5% of papain, 15-25% of tert-butylhydroquinone, 10-20% of sodium erythorbate, 10-25% of citric acid monohydrate and 35-45% of glucose monohydrate. The method for processing the roasted nuts by using the composite antioxidant comprises the following steps: firstly, enzymolysis is performed on nuts by using the papain, enzyme deactivation treatment is performed, the tert-butylhydroquinone, the sodium erythorbate, the citric acid monohydrate and the glucose monohydrate are used to prepare a compound antioxidant solution, the nuts are soaked by using the compound antioxidant solution, after the soaking is completed, draining is performed, and baking is performed. The shelf life of the roasted nutsprocessed by the composite antioxidant can reach 9-12 months, and the detection value of a use amount of the TBHQ is 19-22 mg / kg, and is far lower than a national standard in China.
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Description

technical field

[0001] The invention belongs to the technical field of food additives, and relates to a composite antioxidant, in particular to a composite antioxidant of roasted nuts and seeds and a method for processing roasted nuts with the same. Background technique

[0002] Roasted nuts and seeds are rich in oil, generally 45% to 60%, and most of the unsaturated fatty acid content is relatively high. After high-temperature cooking (or boiling), the oil is prone to instability during production, processing, storage and circulation. Therefore, the quality deteriorates, which can produce ha-flavor and seriously affect the flavor of food; the peroxide value exceeds the standard, and many roasted seeds and nuts are stored for 2 to 3 months in the hot summer, and the peroxide value exceeds the standard, which will increase the food quality. The risk of being complained, removed from the shelves, punished, and exposed; the loss of nutrients, oxidation will cause serious damage...

Claims

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