Method for controlling oxidation of raw nuts

A technology of nuts and film-forming liquid, which is applied in the direction of food ingredients as antioxidants, food ingredients as antimicrobial preservation, edible seeds preservation, etc. It can solve the problems of accelerating nut oxidative rancidity, cumbersome material components, and increasing external pollution, etc. , to achieve the effect of simple and feasible method, slow down the respiratory metabolism process, and obvious film forming effect

Pending Publication Date: 2022-02-25
QINGDAO AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in order to achieve the anti-oxidation effect, form a thin film on the surface of nuts, reduce the water transpiration and respiration of nuts, the coating agents used are mostly composed of various film-forming materials and ingredients with anti-oxidation properties, so that coating The material components in the film are complicated and cumbersome, which increases the possibility of external pollution
Moreover, natural drying at room temperature is often used after the nuts are coated, but in this process, not only the time cost is increased, but also the nuts will absorb the moisture in the solution during the coating process, and the moisture absorbed by the nuts cannot be fully absorbed. Completely volatilize, and under certain conditions, accelerate the oxidative rancidity of nuts

Method used

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  • Method for controlling oxidation of raw nuts
  • Method for controlling oxidation of raw nuts
  • Method for controlling oxidation of raw nuts

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preparation example Construction

[0050] 1. Preparation of film-forming solution: Dissolve chitosan in 40-60 ºC mineral water according to 0.3-0.6% of the weight of the film-forming solution, and then stir on a magnetic stirrer for 10-15 min at a stirring speed of 750-800 rpm, magnetic stirrer heating temperature 40~60°C.

[0051] 2. Preparation of coating solution: Add tea polyphenols to the film-forming solution according to 0.1-0.2% of the weight of the coating solution, put it on the stirrer again and mix for 10-15 minutes, and then under the condition of 40-60ºC, ultrasonic Treat for 10~15min under the power of 200W.

[0052] 3. Pretreatment of the coating solution: filter the mixed coating solution through a 30-mesh screen to remove mechanical impurities, improve the plasticizing effect, and collect uniform coating solution.

[0053] 4. Treatment of walnut coating: put the walnut kernels into the coating liquid and soak for 3~5s, then take them out;

[0054]5. Treatment of walnut film formation: put th...

Embodiment 1

[0057] The method for the present embodiment to control the oxidation of raw nuts comprises the following steps:

[0058] Step 1. Preparation of film-forming solution: Weigh 0.8g chitosan and dissolve in 200ml mineral water at 50ºC, place in a magnetic stirrer and stir to dissolve for 10min. The temperature of the magnetic stirrer is set at 50ºC, and the stirring speed is set at 750 rpm.

[0059] Step 2. Preparation of coating solution: After stirring and dissolving, add 0.4g of natural antioxidant tea polyphenols to the film-forming solution, place in a magnetic stirrer and stir to dissolve for 10 minutes, set the temperature of the magnetic stirrer to 50ºC, and set the stirring speed to 750rpm , with an ultrasonic power of 200W, dissolved and degassed at 50ºC for 10 minutes, filtered through a 30-mesh sieve, and the filtrate collected was the coating solution.

[0060] Step 3. Coating of walnuts: Take 100g of walnuts and soak them in the coating solution for 5s, take them ou...

Embodiment 2

[0067] The method for the present embodiment to control the oxidation of raw nuts comprises the following steps:

[0068] Step 1. Preparation of film-forming solution: Weigh 0.8g chitosan and dissolve it in 200ml mineral water at 40ºC, place it in a magnetic stirrer and stir to dissolve for 10min. The temperature of the magnetic stirrer is set at 40ºC, and the stirring speed is set at 750rpm.

[0069] Step 2. Preparation of coating solution: After stirring and dissolving, add 0.4g of natural antioxidant tea polyphenols to the film-forming solution, place in a magnetic stirrer and stir to dissolve for 10 minutes, set the temperature of the magnetic stirrer to 40ºC, and set the stirring speed to 750rpm , dissolved and degassed at 50ºC for 10 minutes at an ultrasonic power of 200W, filtered through a 30-mesh sieve, and collected the filtrate for later use.

[0070] Step 3. Coating of walnuts: Take 100g of walnuts and soak them in the coating solution for 5s, take them out and pla...

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Abstract

The invention discloses a method for controlling oxidation of raw nuts. The method comprises the following steps: (1) stirring and dissolving a film-forming material, namely chitosan in a solvent to obtain a film-forming solution; (2) adding an antioxidant, namely tea polyphenol into the film forming liquid for dissolving, and performing ultrasonic treatment and sieving to obtain a coating liquid; (3) soaking nuts in the coating liquid for a short time, and fishing out and draining the nuts; (4) drying the drained nuts in a forced air drying oven; and (5) putting the dried nuts into the coating liquid again for short-time soaking, then fishing out and draining the nuts, and carrying out forced air drying. According to the invention, natural antioxidant substances are added into the film forming liquid, and the nuts are controlled to be in contact with moisture and oxygen in the air after film forming, so the effect of controlling oxidation of the walnut kernels is achieved; the method is easy to operate, and the effect of controlling oxidation resistance of the raw nuts is obvious; and the processing mode of secondary coating and drying is adopted, so the uniformity and the thickness of the coating liquid on the surfaces of the walnuts are increased, and oxidation resistance is improved.

Description

technical field [0001] The invention belongs to the field of food anti-oxidation, and in particular relates to a method for controlling the oxidation of raw nuts. Background technique [0002] As a plant resource for both food and medicine, walnuts are rich in unsaturated fatty acids, proteins, minerals, tocopherols, flavonoids and polyphenols. It has beneficial effects such as protecting the liver, lowering blood sugar, lowering blood fat and preventing cardiovascular diseases. When walnuts are stored for a long time, they will be oxidized to produce strong oxidative rancidity, which will reduce the quality of walnuts and reduce the economic value of walnuts. Therefore, the antioxidant treatment of walnuts is very important for the economic benefits of walnuts. [0003] At present, the anti-oxidation of nuts through film coating has gradually attracted attention. However, in order to achieve the anti-oxidation effect, form a thin film on the surface of nuts, reduce the w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/14A23B9/26
CPCA23B9/14A23B9/26A23V2002/00A23V2200/02A23V2200/10A23V2200/22A23V2250/511A23V2250/2132A23V2250/214A23V2300/10
Inventor 李晓丹李朝阳王泽通肖军霞郭丽萍黄国清
Owner QINGDAO AGRI UNIV
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