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Compound antioxidant, processing method for improving oxidation stability of macadamia nut product and macadamia nut

A processing method and anti-oxidant technology, applied in chemical preservation of seeds, food preservation, climate change adaptation, etc., can solve problems such as prolonging the shelf life of macadamia nuts

Pending Publication Date: 2022-08-05
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Still another object of the present invention is to provide a processing method for improving the oxidation stability of macadamia nut products, using the above-mentioned compound antioxidant processing, designing and matching suitable production and processing technology, and solving the problem of easy generation of macadamia nut products in the storage and sales process. The problem of oxidative spoilage odor, thereby prolonging the shelf life of macadamia nuts, and better reducing the occurrence of food safety problems

Method used

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  • Compound antioxidant, processing method for improving oxidation stability of macadamia nut product and macadamia nut
  • Compound antioxidant, processing method for improving oxidation stability of macadamia nut product and macadamia nut
  • Compound antioxidant, processing method for improving oxidation stability of macadamia nut product and macadamia nut

Examples

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Effect test

preparation example Construction

[0041] (1) Preparation of antioxidant solution: Add the above-mentioned compound antioxidant of 0.05-0.1% by mass of the flavoring liquid to the flavoring liquid of macadamia nuts and mix uniformly to prepare an antioxidant solution. Wherein, the specific composition raw materials and mass percentage of the flavored liquid are: 3% high fructose syrup, 1% salt, 0.2% concentrated fresh milk essence, 0.1% 5'-flavor disodium nucleotide, and the balance is water.

[0042] (2) Macadamia nut pretreatment: screen the dried macadamia nuts to remove bad seeds; then use a machine to cut and open the macadamia nut shell, the depth of the opening does not touch the kernel, about 2-3mm, and the size of the opening is nut 1 / 2-2 / 3 of the outer circumference; finally, the powder on the surface of the open macadamia nuts is cleaned by wind selection;

[0043] (3) Macadamia nut processing: The pretreated macadamia nuts are treated at a high temperature of 130-140 °C for 20-25 minutes to eliminat...

Embodiment 1

[0050] A processing method for improving the oxidative stability of macadamia nut products, comprising the following steps:

[0051] (1) Preparation of antioxidant solution: add 0.05% of the compound antioxidant of the quality of the flavored material to the flavoring liquid of macadamia nut and mix it uniformly to make an antioxidant solution, wherein the compounded antioxidant includes the following mass percentages Content components: 20% bamboo leaf antioxidants, 30% tea polyphenol palmitate, 25% tocopherol, 10% sodium chloride and 15% citric acid. Wherein, the specific components and mass percentage of the flavoring liquid are composed of: 3% fructose syrup, 1% salt, 0.2% concentrated fresh milk essence, 0.1% disodium 5'-flavor nucleotide, and the balance is water.

[0052] (2) Macadamia nut pretreatment: screen the dried macadamia nuts to remove bad seeds; then use a machine to cut and open the macadamia nut shell, the depth of the opening is about 3mm without touching t...

Embodiment 2

[0058] A kind of processing method that improves the oxidative stability of macadamia nut product that the present embodiment provides, comprises the steps:

[0059] (1) Preparation of antioxidant solution: the flavoring liquid of macadamia nut is the same as Example 1, and the compound antioxidant of 0.05% of the quality of the flavoring liquid of macadamia nut in the flavoring liquid of macadamia nut is mixed uniformly to make antioxidant The solution, wherein the compound antioxidant comprises the following components by mass percentage: 15% of bamboo leaf antioxidants, 25% of tea polyphenol palmitate, 25% of tocopherol, 15% of sodium chloride and 20% Potassium Citrate.

[0060] (2) Macadamia nut pretreatment: screen the dried macadamia nuts to remove bad seeds; then use a machine to cut and open the macadamia nut shell, the depth of the opening is about 3mm without touching the kernel, and the opening size is 2 mm of the outer circumference of the nut / 3; Finally, the pow...

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Abstract

The invention provides a compound antioxidant, a processing method for improving oxidation stability of macadamia nut products and macadamia nuts. The compound antioxidant comprises the following components: 25-30% of tea polyphenol palmitate, 25-30% of tocopherol, 10-20% of sodium chloride and 15-20% of an acidity regulator. Wherein the three main antioxidants have a remarkable synergistic interaction effect; sodium chloride is used as a synergist, so that the oxidation resistance of the nuts can be enhanced; the acidity regulator has a remarkable synergistic effect on the antioxidant, the antioxidant and the flavoring material liquid are prepared into an antioxidant solution together, the antioxidant solution is used in the macadamia nut soaking flavoring stage, and then the macadamia nut product is prepared by standing, baking, secondary baking, cooling and packaging in a mode of combining an oxygen absorbent and modified atmosphere packaging. And the obtained macadamia nut product has remarkable advantages in shelf life.

Description

technical field [0001] The invention belongs to the field of food processing, and particularly relates to a compound antioxidant, a processing method for improving the oxidative stability of a macadamia nut product by utilizing the compound antioxidant, and the macadamia nut obtained by processing. Background technique [0002] Macadamia nut is a tree nut native to Australia. It is rich in oil (mainly unsaturated fatty acids that are beneficial to the human body), calcium, iron, phosphorus and other mineral elements, and also contains a certain amount of protein and carbohydrates. Essential 8-heavy amino acids, etc. Therefore, macadamia nuts have high nutritional value and are known as the "Queen of dried fruits". [0003] As a newly emerging nut snack in recent years, macadamia nut products occupy a huge share of snack consumption and have huge development prospects. However, the oil content of macadamia nuts reaches 75-80%, and mainly unsaturated fatty acids. During proc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/26A23B9/02A23B9/08A23B9/20A23B9/30A23B9/18A23L25/00A23L27/00
CPCA23B9/26A23B9/02A23B9/08A23B9/20A23B9/30A23B9/18A23L25/00A23L27/00A23V2002/00A23V2200/02A23V2200/10A23V2200/15A23V2200/16A23V2250/032A23V2250/61A23V2250/606A23V2250/712A23V2300/24A23V2300/10Y02A40/90
Inventor 章燎源李进伟顾千辉牛超峰谢婷婷刘颜颜陆超群
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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