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Walnut kernel peeling and debittering method

A walnut kernel and ultrasonic-assisted technology are applied in the fields of removing astringency and peeling walnut kernels, which can solve the problems of affecting the taste of walnut kernels, destroying nutrients, and being difficult to eliminate with lye, achieving good peeling effect, increasing the loss of nutrients, low cost effect

Pending Publication Date: 2020-05-12
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the more commonly used peeling methods in the processing of walnut kernels include the use of chemical reagents such as sodium hydroxide for peeling. Usually, walnut kernels are placed in a higher concentration of sodium hydroxide solution and peeled by high-pressure steam. Although this method can improve Walnut peeling efficiency is high, but walnut kernels are cooked at high temperature in high-concentration alkaline water, which will destroy their nutrients and reduce their quality; at the same time, the residual lye of walnut kernels after peeling is not easy to eliminate. Good for food safety

Method used

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  • Walnut kernel peeling and debittering method
  • Walnut kernel peeling and debittering method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for peeling walnut kernels and removing astringency, comprising the steps of:

[0030] (1) Pretreatment of walnut kernels: Put the walnut kernels into a plasma activation machine for activation treatment. Under the conditions of a pressure of 50Pa and an activation power of 100W, they are treated with plasma carbon dioxide gas for 180s, and the gas flow rate during the treatment process is 0.8L. / min to get pretreated walnut kernels.

[0031] (2) Graded ultrasound-assisted peeling:

[0032] S1, preparation of peeling and astringent agent: get 0.3% quicklime, 0.4% edible alkali, 0.01% sodium diacetate, 0.04% xanthan gum, 0.02% polyvinylpyrrolidone, 0.02% glycerin by weight percentage, and the balance is water , mix evenly to obtain a mixed solution, adjust the pH of the mixed solution to 12.5 with food-grade NaOH, and obtain peeling and astringent-removing agent I;

[0033] S2. The first level of ultrasonic-assisted peeling: Put the peeling and astringent agen...

Embodiment 2

[0039] A method for peeling walnut kernels and removing astringency, comprising the steps of:

[0040](1) Pretreatment of walnut kernels: Put the walnut kernels into a plasma activation machine for activation treatment. Under the conditions of a pressure of 60Pa and an activation power of 150W, they are treated with plasma nitrogen gas for 120s, and the gas flow rate during the treatment process is 1.0L. / min to get pretreated walnut kernels.

[0041] (2) Graded ultrasound-assisted peeling:

[0042] S1, preparation of peeling and astringent agent: take 0.2% quicklime, 0.5% edible alkali, 0.02% sodium diacetate, 0.03% xanthan gum, 0.03% polyvinylpyrrolidone, 0.01% glycerin by weight percentage, and the balance is water , mix evenly to obtain a mixed solution, adjust the pH of the mixed solution to 13 with food-grade NaOH, and obtain peeling and astringent-removing agent I;

[0043] S2. The first level of ultrasonic-assisted peeling: Put the peeling and astringent agent I into...

Embodiment 3

[0049] A method for peeling walnut kernels and removing astringency, comprising the steps of:

[0050] (1) Pretreatment of walnut kernels: soak walnut kernels in clean water for 0.5h, drain the water for later use;

[0051] (2) Graded ultrasound-assisted peeling:

[0052] S1, preparation of peeling and astringent agent: get 0.3% quicklime, 0.4% edible alkali, 0.02% sodium diacetate, 0.03% xanthan gum, 0.03% polyvinylpyrrolidone, 0.02% glycerin by weight percentage, and the balance is water , mix evenly to obtain a mixed solution, adjust the pH of the mixed solution to 12.3 with food-grade NaOH, and obtain the peeling and astringent-removing agent I;

[0053] S2. The first level of ultrasonic-assisted peeling: put the peeling and astringent agent I into the ultrasonic instrument, turn on the machine and heat up to 67°C, put the walnut kernels into the peeling and astringent agent I, and submerge it below the liquid surface. Ultrasonic treatment for 1 min at 67°C and ultrasoni...

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Abstract

The invention discloses a walnut kernel peeling and debittering method, and belongs to the technical field of walnut processing. The walnut kernel peeling and debittering method comprises the following steps: (1), preprocessing of walnut kernels: soaking the walnut kernels with clean water for 0 hour to 1 hour, and draining water for subsequent use; or carrying out plasma activation treatment; (2), carrying out grading ultrasonic auxiliary peeling; and (3), taking out the walnut kernels subjected to ultrasonic treatment, rinsing the walnut kernels with water and peeling the walnut kernels to obtain peeled walnut kernels, and putting the peeled walnut kernels into citric acid solutions and performing soaking for 5 minutes to 20 minutes to obtain a finished product. The peeling and debittering method disclosed by the invention has the characteristics of being low in temperature, high in speed, good in peeling effect and low in cost; and a peeling and debittering agent can be recycled; and the peeled walnut kernels are pure white in lustre, less in loss of nutrients, has no obvious alkaline taste after being rinsed, and has a good mouthfeel.

Description

【Technical field】 [0001] The invention relates to the technical field of walnut processing, in particular to a method for peeling and removing astringency from walnut kernels. 【Background technique】 [0002] Walnut is rich in nutrition, the lipid content is as high as 60% to 70%, and the protein content is 15% to 20%. Walnut protein contains 18 kinds of amino acids, 8 of which are essential amino acids for human body, and the content is close to that of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization. (WHO) standards, the digestibility is as high as 85%, which belongs to high-quality vegetable protein; in addition, walnuts also contain a lot of carbohydrates and calcium, phosphorus, iron, magnesium and other minerals and trace elements needed by the human body, and various vitamins , carotene, riboflavin, phospholipids, niacin, nicotinic acid, etc. are also very rich; endow walnuts with strong antioxidant capacity, anti-agi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L5/30A23L25/00
CPCA23L5/27A23L5/276A23L5/32A23L5/30A23L25/20
Inventor 李明娟张雅媛游向荣王颖周葵卫萍
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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