Walnut kernel baking device and method capable of improving flavor

Abstract

The invention belongs to the technical field of walnut kernel processing, and particularly relates to a walnut kernel baking device and method capable of improving flavor. The walnut kernel baking device comprises a crushing mechanism, a screening mechanism, a first processing mechanism, a second processing mechanism, a control unit and a corresponding method, wherein the crushing mechanism is used for crushing walnuts; the screening mechanism is used for screening walnut kernels; the first processing mechanism is used for sterilization, drying and baking treatment; the second processing mechanism is used for anti-oxidation cooling treatment; the control unit is used for controlling the crushing mechanism, the screening mechanism, the first processing mechanism and the second processing mechanism to operate in real time; and the corresponding method is combined with the device. The walnut kernel baking device can avoid generating saliva smell, is not easy to become damp, rot and deteriorate, realizes the purpose of guaranteeing nutritional ingredients, and can also maintain and improve the original unique flavor of the walnut kernels.

Description

technical field [0001] The invention belongs to the technical field of walnut kernel processing, and in particular relates to a walnut kernel baking device and method capable of improving flavor. Background technique [0002] Walnut kernel is the pulp in the walnut core, also known as walnut kernel and walnut meat; walnut kernel contains a certain amount of water, is prone to mildew and is not resistant to storage, and usually needs to be preserved as dried fruit, and after a period of circulation, its flavor tends to fade. change. The main reason is that the oxidized nutrients that dominate the flavor tend to produce a "harlazi" taste, and the existence of water has a bad promoting effect on it. That is to say, the original flavor of walnut kernels cannot be maintained, let alone highlight its flavor. It has its own unique flavor. [0003] At present, the traditional treatment mode of walnut kernels is to place food desiccant in food packaging, thereby reducing the enviro...

AI Technical Summary

Problems solved by technology

The main reason is that the oxidized nutrients that dominate the flavor tend to produce a "harlazi" taste, and the existence of water has a bad effect on it. That is to say, the original flavor of walnut kernels cannot be maintained, let alone highlight its flavor. own unique flavor

[0003] At present, the traditional treatment mode of walnut kernels is to place food desiccant in food packaging, thereby reducing the environmental humidity and alleviating oxidative rancidity, but as time goes by, it is difficult to maintain the original taste of the product, that is, it is easy to produce "Halazi" taste, and it is easy to be damp and rotten, which will affect the taste and nutrition, and even damage human health

[0004] Therefore, in view of the above technical problems that are easy to produce "halazi" taste, easy to be damp and rotten, can not maintain the original flavor of walnut kernel, and then affect the mouthfeel and nutrition, and even damage human health, it is urgent to design and develop a walnut that can improve the flavor. Walnut kernel baking device and method of the present invention

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