Macadamia nut fresh-keeping storage method

A technology of nuts and preservatives, which is applied in the direction of edible seed preservation, food preservation, and packaging of fruits/vegetables. It can solve the problems of long time and distance to be processed, affecting the flavor and nutrition of macadamia nuts, and the decline in fruit quality, so as to maintain quality, improve fresh-keeping storage effect, and keep fresh for a long time

Pending Publication Date: 2022-02-01
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the storage process of the macadamia nuts after the green skin is removed, the shells will become moldy and sticky, lose water, and black mold, which will affect the flavor and nutrition of the macadamia nuts, and significantly affect their storage life, especially during long-distance transportation. The time and distance to be treated are long, which will cause the decline of fruit quality, browning of kernels, etc., which will easily cause huge economic losses

Method used

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  • Macadamia nut fresh-keeping storage method
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  • Macadamia nut fresh-keeping storage method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A storage preservative for macadamia nuts, comprising the following components in parts by weight:

[0035] Macadamia nut green bark extract 5 parts, grape seed extract 2 parts, chitosan 4 parts, glycerin 1 part, tea polyphenols 3.2 parts, salicylic acid 1 part, cinnamon essential oil 1.3 parts, β-cyclodextrin 1 part.

[0036] A preparation method of a macadamia nut storage preservative, comprising the steps of:

[0037] Heat deionized water to 45°C, add chitosan and β-cyclodextrin in parts by weight and stir to dissolve, then add cinnamon essential oil and glycerin, after sealing, stir at 65°C for 3.5h, wait for the temperature to cool After reaching room temperature, tea polyphenols, salicylic acid, grape seed extract and macadamia nut green bark extract are added, and the macadamia nut storage preservative is obtained after uniform dispersion.

[0038] A method for fresh-keeping and storing macadamia nuts, comprising the steps of:

[0039] (1) Harvest: Harvest when t...

Embodiment 2

[0050] A storage preservative for macadamia nuts, comprising the following components in parts by weight:

[0051] Macadamia nut green bark extract 4.5 parts, grape seed extract 3 parts, chitosan 2 parts, glycerin 1.5 parts, tea polyphenols 3 parts, salicylic acid 2 parts, cinnamon essential oil 1.5 parts, β-cyclodextrin 1 part.

[0052] A preparation method of a macadamia nut storage preservative, comprising the steps of:

[0053] Heat deionized water to 45°C, add chitosan and β-cyclodextrin according to weight fraction, stir to dissolve, then add cinnamon essential oil and glycerin, after sealing, stir at 65°C for 4 hours, wait for the temperature to cool to room temperature Finally, add tea polyphenols, salicylic acid, grape seed extract and macadamia nut green bark extract, and disperse evenly to obtain a macadamia nut storage preservative.

[0054] A method for fresh-keeping and storing macadamia nuts, comprising the steps of:

[0055] (1) Harvest: Harvest when the maca...

Embodiment 3

[0066] A storage preservative for macadamia nuts, comprising the following components in parts by weight:

[0067] Macadamia nut green bark extract 3 parts, grape seed extract 4 parts, chitosan 3 parts, glycerin 2 parts, tea polyphenols 5 parts, salicylic acid 2 parts, cinnamon essential oil 1 part, β-cyclodextrin 1 part.

[0068] A preparation method of a macadamia nut storage preservative, comprising the steps of:

[0069] Heat deionized water to 45°C, add chitosan and β-cyclodextrin according to weight fraction, stir to dissolve, then add cinnamon essential oil and glycerin, after sealing, stir at 70°C for 4h, wait for the temperature to cool to room temperature Finally, add tea polyphenols, salicylic acid, grape seed extract and macadamia nut green bark extract, and disperse evenly to obtain a macadamia nut storage preservative.

[0070] A method for fresh-keeping and storing macadamia nuts, comprising the steps of:

[0071] (1) Harvest: Harvest when the macadamia nuts a...

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Abstract

The invention provides a macadamia nut fresh-keeping storage method, and belongs to the technical field of food fresh-keeping storage. The method comprises the following technical steps: (1) harvesting; (2) removing green peels; (3) carrying out primary soaking; (4) carrying out secondary soaking; (5) carrying out vacuum precooling; and (6) storing. According to the macadamia nut fresh-keeping storage method, water evaporation of macadamia nuts can be well reduced, invasion of microorganisms is effectively prevented, the oxidation resistance of the macadamia nuts is improved, the nutritional quality of the macadamia nuts is maintained, and the macadamia nut fresh-keeping storage method storage effect is improved; and the macadamia nuts subjected to fresh-keeping treatment can be stored for more than 6 months, the moisture content, the oleic acid value and the peroxide value in kernels are slightly changed, and compared with a common storage method, the macadamia nuts are long in fresh-keeping time and good in fruit quality.

Description

technical field [0001] The invention belongs to the technical field of food preservation and storage, and in particular relates to a method for preservation and storage of macadamia nuts. Background technique [0002] Macadamia ternifolia F.Muell., also known as macadamia nut, is a perennial evergreen fruit tree belonging to the family Longanaceae. Its fruit has high nutritional value, unique nut flavor, delicate texture, delicious taste and high economic value. , is extremely popular in the market and is known as the "King of Nuts". In recent years, with the continuous expansion of domestic macadamia nut planting area, its output has continued to increase. [0003] Macadamia nuts include green peel (pod), brown shell and milky white kernel. The edible part is the kernel. It is the main product of macadamia nut and the biggest economic benefit point. It is mainly eaten as a snack. The shell of the macadamia nut after removing the green skin is dark brown, and the texture i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/10A23B9/26A23L5/20A23L5/30B65D33/01B65D85/34
CPCA23B9/26A23B9/10A23L5/32A23L5/27A23L5/20B65D33/01B65D85/345A23V2002/00A23V2250/21A23V2250/214A23V2250/2132A23V2250/511A23V2250/5112A23V2300/48
Inventor 王文林宋海云张涛贺鹏郑树芳谭秋锦覃振师韦哲君陈海生黄锡云汤秀华许鹏韦媛荣何铣扬莫庆道钟建章周春衡
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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