Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of nut roasted food

A processing method and technology for roasting seeds and seeds, which are applied in the processing field of nut roasted seeds and seeds, can solve the problems of short shelf life, easy oxidative deterioration, peroxide value, excessive acid value, etc., and achieve the effects of long shelf life, improved penetration effect and rich aroma.

Inactive Publication Date: 2021-04-23
WUHU FEIYUE FOOD
View PDF0 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Roasted nuts are rich in fat, especially unsaturated fatty acids, which are easy to oxidize and deteriorate to produce a bitter taste, and the peroxide value and acid value exceed the standard. Moreover, the shelf life is short, and the general shelf life is only 2 to 3 months.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of nut roasted food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for processing nut roasted seeds and nuts food, comprising the following steps:

[0020] S1. Add walnut kernels to water and soak at 20°C for 12 hours, wherein the weight ratio of walnut kernels to water is 1:6;

[0021] S2. Place the soaked walnut kernels in a closed high-pressure container, freeze for 15 minutes at a pressure of 100 MPa and a temperature of -20° C., then soak and thaw in water at a temperature of 15° C. for 30 minutes, and dry at 40° C. The water content is 8%, and the pretreated walnut kernel is obtained;

[0022] S3. Add the pretreated walnut kernels into the antioxidant solution, soak at 70°C for 20 minutes, then dry at 40°C until the water content is 10%, and then bake at 100°C for 90 minutes to obtain roasted nuts food.

[0023] In step S3, the weight ratio of the pretreated walnut kernels to the antioxidant solution is 1:5, and the antioxidant solution includes the following raw materials in weight percent: 0.01% tert-butyl hydroquinon...

Embodiment 2

[0025] A method for processing nut roasted seeds and nuts food, comprising the following steps:

[0026] S1. Add pistachio kernels to water and soak at 30°C for 5 hours, wherein the weight ratio of pistachio kernels to water is 1:10;

[0027] S2. Place soaked pistachio kernels in a closed high-pressure container, freeze for 5 minutes at a pressure of 150 MPa and a temperature of -30°C, then soak and thaw in water at a temperature of 20°C for 40 minutes, and dry at 60°C When the water content is 5%, the pretreated pistachio kernels are obtained;

[0028] S3. Add the pretreated pistachio kernels into the antioxidant solution, soak them at 90°C for 10 minutes, then dry them at 60°C until the water content is 5%, and then bake them at 120°C for 50 minutes to obtain roasted nuts and seeds. .

[0029] In step S3, the weight ratio of the pretreated pistachio kernels to the antioxidant solution is 1:8, and the antioxidant solution includes the following raw materials in weight perce...

Embodiment 3

[0031] A method for processing nut roasted seeds and nuts food, comprising the following steps:

[0032] S1. Add sunflower kernels to water, soak at 25°C for 10 hours, wherein the weight ratio of sunflower kernels to water is 1:8;

[0033] S2. Place soaked sunflower kernels in a closed high-pressure container, freeze for 10 minutes at a pressure of 120 MPa and a temperature of -25°C, then soak and thaw in water at a temperature of 18°C ​​for 35 minutes, and dry at 50°C until the water content is 6%, to obtain pretreated sunflower kernels;

[0034] S3. Add the pretreated sunflower kernels into the antioxidant solution, soak at 80°C for 15 minutes, then dry at 50°C until the water content is 8%, and then bake at 110°C for 60 minutes to obtain roasted nuts food .

[0035] In step S3, the weight ratio of the pretreated sunflower kernels to the antioxidant solution is 1:7, and the antioxidant solution includes the following raw materials in weight percent: 0.015% tert-butylhydroq...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method of nut roasted food, which comprises the following steps: S1, soaking nut kernels in water for a certain period of time; S2, freezing the soaked nut kernels under high pressure, and then unfreezing and drying the frozen nut kernels to obtain pretreated nut kernels; and S3, soaking the pretreated nut kernels in an antioxidant solution, and then performing drying and baking so as to obtain the nut roasted food. According to the processing method disclosed by the invention, the oxidation resistance of the nut roasted food can be improved, nutrient and flavor substances in the food can be well reserved, and the prepared nut roasted food is pure in taste, rich in fragrance and long in shelf life, and has good market potential.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing roasted nuts and seeds. Background technique [0002] Roasted nut foods refer to processed foods made from nuts, seeds or their kernels, etc., mainly including melon seeds, walnuts, pistachios, cashews, hazelnuts, etc. Roasted nuts food contains protein, minerals, vitamins and other nutrients. Its nutritional value is very high, and it has rich taste and variety. It is a kind of leisure food favored by consumers. Roasted nuts are rich in fat, especially unsaturated fatty acids, which are easily oxidized and deteriorated to produce a bitter taste, and the peroxide value and acid value exceed the standard. Moreover, the shelf life is short, and the general shelf life is only 2 to 3 months. Therefore, improving the antioxidant properties of roasted seeds and nuts is of great significance to prolong the shelf life of roasted seeds and nuts and promote...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/10A23B9/12A23B9/08A23B9/00A23B9/14A23L25/00
CPCA23B9/005A23B9/08A23B9/10A23B9/12A23B9/14A23V2002/00A23L25/20A23V2300/10A23V2300/20A23V2300/24A23V2300/46A23V2200/02A23V2200/22A23V2250/2116A23V2250/21A23V2250/51
Inventor 周英
Owner WUHU FEIYUE FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com