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Preparation method of frozen fresh walnuts

The technology of fresh walnut and walnut green fruit is applied in the field of preparation of frozen fresh walnut, which can solve the problems of sticky and mildew on the surface of the seed shell, and achieve the effects of prolonging the fresh-keeping period and slowing down the mildew.

Inactive Publication Date: 2021-01-05
长沙沃霖农副产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Using traditional preservative treatment, modified atmosphere treatment and irradiation treatment to treat walnuts without green skin and then cold storage can effectively prolong the freshness period of walnuts without green skin, but walnuts without green skin are prone to seed shells Problems such as sticky and moldy surface

Method used

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  • Preparation method of frozen fresh walnuts
  • Preparation method of frozen fresh walnuts
  • Preparation method of frozen fresh walnuts

Examples

Experimental program
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Effect test

preparation example Construction

[0048] Examples of Preparation of Raw Materials and / or Intermediates

[0049] Chitosan: adopt oligomeric chitosan, the average molecular weight is 15000, purchased from Hebei Chuangzhiyuan Biotechnology Co., Ltd., the content is 99%;

[0050] Natamycin: Item No. 001, active matter content 99%, purchased from Zhejiang Zhonghaoxing Food Additive Co., Ltd.;

[0051] Calcium propionate: active matter content 99.8%, purchased from Hebei Chuangzhiyuan Biotechnology Co., Ltd.;

[0052] Methyl-β-cyclodextrin: average molecular weight 1331, purchased from Shanghai Yuanye Biotechnology Co., Ltd.;

[0053] Hydroxypropyl-β-cyclodextrin: average molecular weight 1380, purchased from Shanghai Yuanye Biotechnology Co., Ltd.;

[0054] 2,3-Epoxypropyltrimethylammonium chloride: purchased from Shanghai Macklin Biochemical Technology Co., Ltd.;

[0055] Isopropanol: purchased from Jinan Century Tongda Chemical Co., Ltd.;

[0056] Ethanol: Product No. ZY-036, content greater than 95%, purchas...

preparation example 1

[0058] A kind of hydrophilic natamycin, its preparation steps are as follows:

[0059] A1. Weigh 920g of methyl-β-cyclodextrin and 460g of hydroxypropyl-β-cyclodextrin into 1657ml of water to prepare a solution of β-cyclodextrin derivatives, and add 828g to the solution of β-cyclodextrin derivatives Natamycin, mix evenly to obtain a mixed solution, and place the mixed solution in a brown bottle;

[0060] A2. Ultrasonic treatment is performed on the mixed solution, the ultrasonic power is 55KW, the ultrasonic temperature is 20°C, and the ultrasonic time is 10 minutes;

[0061] A3. Shake the ultrasonically treated mixed solution until the mixed solution reaches equilibrium;

[0062] A4. Filter the mixture, put the filtrate into a brown bottle, and pre-cool at -18°C;

[0063] A5. The pre-cooled filtrate was frozen at -45°C for 20 hours.

preparation example 2

[0065] A kind of hydrophilic natamycin, its preparation steps are as follows:

[0066] A1. Weigh 1150g of methyl-β-cyclodextrin and 460g of hydroxypropyl-β-cyclodextrin into 1928ml of water to prepare a β-cyclodextrin solution, and add 966g of natamycin to the β-cyclodextrin solution , mix evenly to obtain a mixed solution, and place the mixed solution in a brown bottle;

[0067] A2. Ultrasonic treatment is performed on the mixture, the ultrasonic power is 57.5KW, the ultrasonic temperature is 19°C, and the ultrasonic time is 15 minutes;

[0068] A3. Shake the ultrasonically treated mixed solution until the mixed solution reaches equilibrium;

[0069] A4. Filter the mixture, put the filtrate into a brown bottle, and pre-cool at -18°C;

[0070] A5. The pre-cooled filtrate was frozen at -42.5°C for 22 hours.

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Abstract

The invention relates to the field of food preservation, and particularly discloses a preparation method of frozen fresh walnuts. The preparation method comprises the following steps of S1, selectingwalnuts: picking green walnuts of 90% of maturity, and removing immature walnuts and bad walnuts to obtain green walnuts to be treated; S2, removing green seedcases, namely removing green seedcases from the to-be-treated green walnuts obtained in the step S1, and cleaning until no green seedcases remain on the surfaces, so as to obtain green seedcase-removed fresh walnuts; S3, performing fresh-keeping liquid treatment; S3, soaking the green seedcase-removed fresh walnuts obtained in the step S2 in a fresh-keeping liquid for 3-5 minutes; S4, freezing: storing the fresh walnuts without the greenseedcases under the condition that the temperature is (-12) to (-3) DEG C to obtain frozen fresh walnuts without the green seedcases, wherein the fresh-keeping liquid is prepared from the following components in parts by weight of 0.15-0.25 part of chitosan, 0.4-0.6 part of natamycin, 1.2-1.5 parts of calcium propionate and 16-20 parts of water. The frozen fresh walnuts prepared by the preparation method disclosed by the invention have a relatively long fresh-keeping period.

Description

technical field [0001] The application relates to the field of food preservation, more specifically, it relates to a preparation method of frozen fresh walnuts. Background technique [0002] With the continuous improvement of people's awareness of nutrition and health, walnuts are more and more popular because of their high content of unsaturated fatty acids, anti-aging, brain-building and other health functions. Compared with dried walnuts, fresh walnuts have a crisp taste and unique flavor. In addition, its antioxidant capacity is also significantly better than that of dry walnuts, and its antioxidant-related total phenolic content and related enzyme activities are significantly higher than those of dry walnuts. It is deeply loved by consumers, and the market demand and price of fresh walnuts are rising rapidly. , Fresh walnuts have high water content, strong physiological and metabolic activities, and are prone to rot and mildew, dehydration and germination, and rancidity...

Claims

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Application Information

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IPC IPC(8): A23B9/10A23B9/26C08B37/08C08B37/16
CPCA23B9/10A23B9/26C08B37/003C08B37/0012
Inventor 彭青松陈松应董科彤
Owner 长沙沃霖农副产品开发有限公司
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