Preparation method of rehydrated walnut kernels capable of being stored at normal temperature

A technology of normal temperature preservation and walnut kernel, applied in the direction of food preservation, heat preservation of seeds, edible seeds preservation, etc., can solve the problems of spoilage, short sales radius, short shelf life, etc., to reduce the degree of product deterioration, avoid The effect of protein denaturation and crisp taste

Active Publication Date: 2021-06-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fresh walnuts are prone to product deterioration such as oil oxidation, spoilage, browning, and soft texture.
It is necessary to maintain the frozen chain throughout the process, with high cost, short sales radius and short shelf life
Unable to meet the needs of daily convenient consumption of walnut food
Conventional soft-canned high-moisture nut snack foods usually directly adopt high-temperature sterilization process to ensure a certain shelf life of the product (such as high-moisture chestnut kernels, etc.), and similar processes will make the taste of high-moisture walnuts soft and crisp Small, unable to maintain the crisp taste of fresh walnuts

Method used

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  • Preparation method of rehydrated walnut kernels capable of being stored at normal temperature
  • Preparation method of rehydrated walnut kernels capable of being stored at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation method of the rehydrated walnut kernel which can be preserved at normal temperature comprises the following steps:

[0033] Step 1. Wash the peeled walnut kernels and perform intermittent blanching, and then moisten to a moisture content of 5%. Intermittent blanching can remove the oil on the surface of the walnut kernels, passivate the enzyme activity of the walnut kernels, and reduce the storage of high-moisture walnut kernels The degree of product deterioration during the process is also conducive to the immersion of water when the walnut kernels are moistened. Due to the intermittent blanching, it can avoid the denaturation of the walnut kernel protein and the soft texture caused by long-term blanching.

[0034] Step 2, micro-expanding the treated walnut kernels in step 1 by vacuum microwave, so that the moisture content is reduced to 3%;

[0035] Step 3, after vacuum impregnating the processed walnut kernels in the step 2 in the embrittlement prote...

Embodiment 2

[0045] The preparation method of the rehydrated walnut kernel which can be preserved at normal temperature comprises the following steps:

[0046] Step 1. Wash the peeled walnut kernels and perform intermittent blanching, and then moisten to a moisture content of 7%. Intermittent blanching can remove the grease on the surface of the walnut kernels, passivate the enzyme activity of the walnut kernels, and reduce the storage of high-moisture walnut kernels The degree of product deterioration during the process is also conducive to the immersion of water when the walnut kernels are moistened. Due to the intermittent blanching, it can avoid the denaturation of the walnut kernel protein and the soft texture caused by long-term blanching.

[0047] Step 2, micro-expanding the walnut kernels treated in step 1 by vacuum microwave to reduce the moisture content to 4%;

[0048]Step 3, after vacuum impregnating the processed walnut kernels in the step 2 in the embrittlement protecting ag...

Embodiment 3

[0058] The preparation method of the rehydrated walnut kernel which can be preserved at normal temperature comprises the following steps:

[0059] Step 1: Clean the peeled walnut kernels, then blanch them intermittently, and then moisten until the water content is 10%.

[0060] Step 2, micro-expanding the treated walnut kernels in step 1 by vacuum microwave, so that the moisture content is reduced to 5%;

[0061] Step 3, after vacuum impregnating the processed walnut kernels in the step 2 in the embrittlement agent, cleaning;

[0062] Step 4, place the processed walnut kernels in the step 3 in the packaging bag and pour water into it, then pack it;

[0063] Step 5. Sterilize the packaged walnut kernels, cool them down to below 5°C after sterilization, let the walnut protein that has been heated for a long time recover its crisp texture, then return to room temperature, balance and replenish water, and then store at room temperature.

[0064] In the preparation method of rehy...

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Abstract

The invention discloses a preparation method of rehydrated walnut kernels capable of being stored at normal temperature, which comprises the following steps: step 1, cleaning peeled walnut kernels, performing intermittent blanching, and then moistening the walnut kernels with water until the water content is 5-10%; step 2, subjecting the walnut kernels treated in the step 1 to vacuum microwave micro-puffing, so that the water content is reduced to 3-5%; step 3, performing vacuum impregnation on the walnut kernels treated in the step 2 in a crispness-keeping agent, and cleaning the walnut kernels; step 4, putting the walnut kernels treated in the step 3 into a packaging bag, filling the packaging bag with water, and then packaging; and step 5, sterilizing the packaged walnut kernels, and rapidly cooling the walnut kernels to 5 DEG C or below after sterilization. The prepared walnut kernels are long in shelf life, and the quality and flavor of the walnut kernels are similar to those of fresh walnuts. The prepared walnut kernels can keep good crispness, are fresh and sweet in taste, and have rich walnut fragrance.

Description

technical field [0001] The invention relates to the technical field of walnut kernel processing. More specifically, the present invention relates to a method for preparing rehydrated walnut kernels that can be stored at room temperature. Background technique [0002] Fresh walnuts have always been loved by consumers because of their crispness, sweetness, full of water, and not easy to get angry when eaten, and they are often used for dish processing. However, fresh walnuts are extremely prone to product deterioration such as oil oxidation, spoilage, browning, and texture softening. It is necessary to maintain the frozen chain throughout the process, with high cost, short sales radius and short shelf life. Can't satisfy the demand of daily convenient consumption of walnut food. Conventional soft-canned high-moisture nut snack foods usually directly adopt high-temperature sterilization process to ensure a certain shelf life of the product (such as high-moisture chestnut ker...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/20A23B9/02A23B9/26A23B9/30A23P30/32A23L5/00
CPCA23L25/20A23L5/21A23B9/02A23B9/26A23B9/30A23P30/32A23L5/55
Inventor 王锋顾丰颖朱金锦丁雅楠杨婷婷刘昊邵之晓张巧真
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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