Pepper sesame walnut kernels and preparation method thereof
By using a specific ratio of ingredients and irradiation sterilization treatment, pepper-flavored walnut kernels are prepared, solving the problems of low nutritional value and easy oxidation and rancidity of existing walnut kernels, and achieving nutrient preservation and flavor enhancement.
Patent Information
- Application Number
- CN202511439894.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-10
- Publication Date
- 2025-11-14
AI Technical Summary
Existing processed walnut kernel products have low nutritional value and are prone to oxidation and rancidity.
By using a specific ratio of ingredients such as Sichuan pepper oil, chili oil, and white sugar, combined with rosemary extract and Acanthopanax senticosus extract, and then subjected to irradiation sterilization treatment, Sichuan pepper walnut kernels are prepared.
The prepared Sichuan peppercorn walnut kernels retain their nutrients, have a fresh and spicy aroma, a long shelf life, and a rich flavor, while avoiding oxidative rancidity.
Smart Images
Figure SMS_1 
Figure SMS_2 
Figure SMS_3
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing technology, and in particular relates to a Sichuan peppercorn walnut kernel and its preparation method. Background Technology
[0002] Walnuts belong to the Juglandaceae family and the Juglandaceae genus. The kernel inside the walnut shell is called the walnut kernel, also known as walnut meat. Walnut kernels are rich in nutrients, including protein, fat, and carbohydrates; they also contain essential trace elements and minerals such as calcium, phosphorus, and iron, as well as various vitamins such as carotene and riboflavin. Beneficial to the human body, walnut kernels can invigorate the body, reduce inflammation and kill bacteria, nourish the skin, prevent and fight cancer, promote brain health and anti-aging, purify the blood, lower cholesterol, relieve fatigue, and reduce stress. Walnut kernels contain a relatively high amount of protein and essential unsaturated fatty acids, which have excellent brain-boosting effects, nourishing brain cells and enhancing brain function. They are a popular nut among consumers.
[0003] Because of the natural, nutritious, and health-promoting properties of walnut kernels, various processed foods made from walnut kernels have emerged. However, most existing processed walnut kernel products undergo roasting and frying, resulting in significant loss of nutrients and the production of harmful substances and oxidative rancidity, which in turn affects the nutritional value of the products. Summary of the Invention
[0004] In view of this, the purpose of this invention is to provide a Sichuan pepper walnut kernel and its preparation method, so as to solve the problems of low nutritional value and easy oxidation and rancidity of existing products.
[0005] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a Sichuan peppercorn walnut kernel, comprising the following components in parts by weight: 800-1200 parts walnut kernels, 40-60 parts Sichuan peppercorn oil, 3-8 parts chili oil, 3-5 parts white sugar, 3-5 parts edible salt, 1-5 parts monosodium glutamate, 3-8 parts garlic powder, 1-5 parts ginger powder, 3-8 parts white pepper, 1-5 parts yeast extract, 0.02-0.1 parts disodium inosinate, 0.05-0.2 parts rosemary extract, 0.1-0.3 parts Acanthopanax senticosus extract, 3-7 parts cardamom, 0.05-0.15 parts sodium D-isoascorbate, 0.1-0.2 parts ε-polylysine hydrochloride, 0.1-0.3 parts potassium sorbate, 0.02-0.04 parts sodium metabisulfite.
[0006] Preferably, the Sichuan pepper oil is obtained by extracting a mixture of green and red Sichuan peppercorns, with the mass ratio of green to red Sichuan peppercorns being 1~3:7~9.
[0007] This invention also provides a method for preparing the aforementioned Sichuan peppercorn walnut kernels, comprising the following steps: 1) Soak the walnut kernels in a peeling solution to remove the skin, then boil the peeled walnut kernels in water for 3-5 minutes and then dry them to obtain dried walnut kernels; 2) Mix sodium D-isoascorbate, ε-polylysine hydrochloride, potassium sorbate, sodium metabisulfite and water to obtain a mixed solution. Soak the dried walnut kernels in the mixed solution to obtain soaked walnut kernels. 3) Heat the cardamom and 8-12 times their weight of water to boiling for 20-40 minutes, then filter out the solids to obtain the soaking liquid; 4) Mix the soaked walnut kernels with Sichuan peppercorn oil, chili oil, white sugar, salt, monosodium glutamate, garlic powder, ginger powder, white pepper, yeast extract, disodium inosinate, rosemary extract, eleutherococcus senticosus extract, and soaking liquid, sterilize, and vacuum pack to obtain Sichuan peppercorn walnut kernels.
[0008] Preferably, the dehulling solution in step 1) comprises the following components by mass fraction: 0.4-0.8% sodium citrate solution and 0.2-0.5% Na2CO3 solution, wherein the mass ratio of sodium citrate solution to Na2CO3 solution is 1:1-3; and the mass ratio of walnut kernel to dehulling solution is 1:1-3.
[0009] Preferably, the soaking temperature is 60~70℃ and the soaking time is 4~8 minutes.
[0010] Preferably, the drying temperature in step 1) is 40~50℃ and the drying time is 4~6h.
[0011] Preferably, the amount of water used in step 2) is 1 to 3 times the mass of the dried walnut kernels.
[0012] Preferably, the soaking temperature in step 2) is 20~30℃, and the soaking time is 12~24h.
[0013] The preferred method of sterilization in step 4) is irradiation sterilization, wherein the irradiation sterilization radiation is... 60 The irradiation dose for sterilization is 2-6 kGy using γ-rays of Co.
[0014] Compared with the prior art, the present invention has the following beneficial effects: The peppery walnut kernels prepared by this invention are ready to eat straight from the bag. They are crisp and delicious without the bitterness of the inner membrane of the walnut kernels, and retain the nutrients of the walnut kernels. They are peppery and fragrant, preserving the sweet fruity aroma of the walnut kernels while adding a unique flavor and rich taste. Moreover, they are not easily oxidized and rancid, and have a long shelf life.
[0015] This invention, by adding rosemary extract and Acanthopanax senticosus extract, not only has antioxidant and antibacterial effects, which can prevent the oxidative rancidity of Sichuan peppercorn walnuts and extend their shelf life; it can also endow Sichuan peppercorn walnuts with a unique aroma, taste and flavor while retaining the nutritional components of rosemary and Acanthopanax senticosus.
[0016] This invention controls the balance between sweet, salty, numbing, spicy, and umami flavors by controlling the proportions of each ingredient, thus preventing any one flavor from becoming too prominent and affecting the overall flavor and texture of the Sichuan peppercorn walnut kernels. Detailed Implementation
[0017] This invention provides a Sichuan peppercorn walnut kernel, comprising the following components in parts by weight: 800-1200 parts walnut kernels, 40-60 parts Sichuan peppercorn oil, 3-8 parts chili oil, 3-5 parts white sugar, 3-5 parts edible salt, 1-5 parts monosodium glutamate, 3-8 parts garlic powder, 1-5 parts ginger powder, 3-8 parts white pepper, 1-5 parts yeast extract, 0.02-0.1 parts disodium inosinate, 0.05-0.2 parts rosemary extract, 0.1-0.3 parts Acanthopanax senticosus extract, 3-7 parts cardamom, 0.05-0.15 parts sodium D-isoascorbate, 0.1-0.2 parts ε-polylysine hydrochloride, 0.1-0.3 parts potassium sorbate, 0.02-0.04 parts sodium metabisulfite.
[0018] In this invention, the preferred amount of walnut kernels is 900-1100 parts; the preferred amount of Sichuan pepper oil is 45-55 parts; the Sichuan pepper oil is obtained by extracting a mixture of green and red Sichuan pepper, and the preferred mass ratio of green to red Sichuan pepper is 1-3:7-9, more preferably 2:8; the preferred amount of chili oil is 4-7 parts; the preferred amount of white sugar is 4 parts; the preferred amount of edible salt is 4 parts; the preferred amount of monosodium glutamate is 2-4 parts; the preferred amount of garlic powder is 4-7 parts; the preferred amount of ginger powder is 2-4 parts; the preferred amount of white pepper is 4-7 parts; the preferred amount of yeast extract is 2-4 parts; and the preferred amount of disodium inosinate is 0. 0.04~0.08 parts; the disodium ribonucleotide used in combination with salt has a significant synergistic effect, which can greatly enhance the freshness of walnut kernels; the amount of rosemary extract is preferably 0.1~0.15 parts; the amount of Acanthopanax senticosus extract is preferably 0.15~0.25 parts; the amount of cardamom is preferably 4~6 parts, as cardamom has a rich aroma and can significantly enhance the layering and aroma intensity of Sichuan pepper flavor; the amount of sodium D-isoascorbate is preferably 0.08~0.12 parts; the amount of ε-polylysine hydrochloride is preferably 0.12~0.18 parts; the amount of potassium sorbate is preferably 0.15~0.25 parts; the amount of sodium metabisulfite is preferably 0.025~0.035 parts.
[0019] This invention also provides a method for preparing the aforementioned Sichuan peppercorn walnut kernels, comprising the following steps: 1) Soak the walnut kernels in a peeling solution to remove the skin, then boil the peeled walnut kernels in water for 3-5 minutes and then dry them to obtain dried walnut kernels; 2) Mix sodium D-isoascorbate, ε-polylysine hydrochloride, potassium sorbate, sodium metabisulfite and water to obtain a mixed solution. Soak the dried walnut kernels in the mixed solution to obtain soaked walnut kernels. 3) Heat the cardamom and 8-12 times their weight of water to boiling for 20-40 minutes, then filter out the solids to obtain the soaking liquid; 4) Mix the soaked walnut kernels with Sichuan peppercorn oil, chili oil, white sugar, salt, monosodium glutamate, garlic powder, ginger powder, white pepper, yeast extract, disodium inosinate, rosemary extract, eleutherococcus senticosus extract, and soaking liquid, sterilize, and vacuum pack to obtain Sichuan peppercorn walnut kernels.
[0020] In this invention, walnut kernels are soaked in a peeling solution to remove the skin, and then the peeled walnut kernels are boiled in water for 3-5 minutes and then dried to obtain dried walnut kernels. The dehulling solution comprises the following components by mass fraction: 0.4-0.8% sodium citrate solution and 0.2-0.5% Na₂CO₃ solution, wherein the mass fraction of the sodium citrate solution is preferably 0.5-0.7%; the mass fraction of the Na₂CO₃ solution is preferably 0.3-0.4%; the mass ratio of the sodium citrate solution to the Na₂CO₃ solution is preferably 1:1-3, more preferably 1:1.5-2.5; the mass ratio of the walnut kernel to the dehulling solution is preferably 1:1-3, more preferably 1:1.5-2.5; the soaking temperature is preferably 60-70℃, more preferably 62-68℃; the soaking time is preferably 4-8 min, more preferably 5-7 min; the drying temperature is preferably 40-50℃, more preferably 42-48℃; and the drying time is preferably 4-6 h, more preferably 4.5-5.5 h.
[0021] In this invention, sodium D-isoascorbate, ε-polylysine hydrochloride, potassium sorbate, sodium metabisulfite, and water are mixed to obtain a mixed solution. Dried walnut kernels are then soaked in this mixed solution to obtain soaked walnut kernels. The amount of water used is preferably 1 to 3 times the mass of the dried walnut kernels, more preferably 1.5 to 2.5 times the mass of the dried walnut kernels; the soaking temperature is preferably 20 to 30°C, more preferably 22 to 28°C; and the soaking time is preferably 12 to 24 hours, more preferably 14 to 22 hours.
[0022] In this invention, cardamom and 8-12 parts by weight of water are heated to boiling for 20-40 minutes, and the solids are filtered out to obtain an infusion solution. The amount of water used is preferably 9-11 parts by weight, and the boiling time is preferably 25-35 minutes.
[0023] In this invention, soaked walnut kernels are mixed with Sichuan peppercorn oil, chili oil, white sugar, edible salt, monosodium glutamate, garlic powder, ginger powder, white pepper, yeast extract, disodium inosinate, rosemary extract, eleutherococcus senticosus extract, and soaking solution, sterilized, and vacuum-packed to obtain Sichuan peppercorn walnut kernels. The sterilization method is preferably irradiation sterilization, and the irradiation sterilization radiation is preferably... 60 The irradiation dose of Co γ-rays is preferably 2-6 kGy, more preferably 3-5 kGy.
[0024] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0025] For the preparation method of rosemary extract, please refer to: Le Zhenqiao, Liu Wenmei. Study on the process of supercritical carbon dioxide extraction of effective components of natural rosemary antioxidants [J]. Food Industry Technology, 2010. DOI:CNKI:SUN:SPKJ.0.2010-02-075.
[0026] The preparation method of Acanthopanax senticosus extract is as follows: 1 kg of Acanthopanax senticosus slices were dried, pulverized, and then put into a supercritical CO2 extraction device for extraction for 3 hours. The extract was collected, and the filter residue was added to a 70% (v / v) ethanol solution with a mass of 3 times the filter residue. The mixture was then refluxed for 20 minutes at a temperature of 65℃. Then, the mixture was poured into a 0.3 μm ceramic membrane module at a flow rate of 0.1 m / s for microfiltration. Under a pressure difference of 0.1 MPa, the mixture was circulated and ultrafiltered sequentially using membrane modules with a molecular weight cutoff of 10000 Da and 5000 Da in a cross-flow manner to obtain Acanthopanax senticosus extract with a molecular weight range of 5000 Da.
[0027] Example 1
[0028] A type of Sichuan peppercorn walnut kernel, composed of the following ingredients: 1000g walnut kernel, 50g Sichuan peppercorn oil (obtained by extraction from a mixture of green and red Sichuan peppercorns, with a mass ratio of green to red Sichuan peppercorns of 2:8; extraction method: Sun Jing, Wu Jianhua, Gan Di. Optimization of supercritical CO2 extraction process for Sichuan peppercorn oil using response surface methodology [J]. China Oils and Fats, 2019.), 5g chili oil, 4g white sugar, 4g edible salt, 3g monosodium glutamate, 5g garlic powder, 3g ginger powder, 5g white pepper, 3g yeast extract, 0.06g disodium inosinate, 0.15g rosemary extract, 0.2g Acanthopanax senticosus extract, 5g cardamom, 0.1g sodium D-isoascorbate, 0.15g ε-polylysine hydrochloride, 0.2g potassium sorbate, and 0.03g sodium metabisulfite.
[0029] Its preparation method is as follows: (1) Mix 0.6% sodium citrate solution and 0.3% Na2CO3 solution at a mass ratio of 1:2 to obtain a peeling solution. Mix walnut kernels with 2L of peeling solution and soak them at 65℃ for 6 minutes to remove the skin. Rinse the soaked walnut kernels with water under certain pressure until neutral to obtain peeled walnut kernels. Boil the peeled walnut kernels in water for 4 minutes and then dry them at 45℃ for 5 hours to obtain dried walnut kernels. (2) Mix sodium D-isoascorbate, ε-polylysine hydrochloride, potassium sorbate, sodium metabisulfite and water at twice the mass of dried walnut kernels to obtain a mixed solution. Soak the dried walnut kernels in the mixed solution (25℃, 18h) to obtain soaked walnut kernels. (3) Heat the cardamom and 10 times the weight of water to boiling for 30 minutes, and filter out the solids to obtain the soaking solution; (4) Mix the soaked walnut kernels with Sichuan pepper oil, chili oil, white sugar, salt, monosodium glutamate, garlic powder, ginger powder, white pepper, yeast extract, disodium inosinate, rosemary extract, Acanthopanax senticosus extract, and soaking solution, and sterilize by irradiation. 60 Co gamma rays (dose of 4 kGy) were used to vacuum-pack the peppery walnut kernels.
[0030] Example 2
[0031] A type of Sichuan peppercorn walnut kernel, composed of the following ingredients: 800g walnut kernels, 40g Sichuan peppercorn oil (obtained by extraction from a mixture of green and red Sichuan peppercorns, with a mass ratio of green to red Sichuan peppercorns of 1:9; extraction method: Sun Jing, Wu Jianhua, Gan Di. Optimization of supercritical CO2 extraction process for Sichuan peppercorn oil using response surface methodology [J]. China Oils and Fats, 2019.), 3g chili oil, 3g white sugar, 3g edible salt, 1g monosodium glutamate, 3g garlic powder, 1g ginger powder, 3g white pepper, 1g yeast extract, 0.02g disodium inosinate, 0.05g rosemary extract, 0.1g Acanthopanax senticosus extract, 3g cardamom, 0.05g sodium D-isoascorbate, 0.1g ε-polylysine hydrochloride, 0.1g potassium sorbate, and 0.02g sodium metabisulfite.
[0032] Its preparation method is as follows: (1) Mix 0.4% sodium citrate solution and 0.2% Na2CO3 solution at a mass ratio of 1:1 to obtain a peeling solution. Mix walnut kernels with 1L of peeling solution and soak them at 60℃ for 5min to remove the skin. Rinse the soaked walnut kernels with water under certain pressure until neutral to obtain peeled walnut kernels. Boil the peeled walnut kernels in water for 3min and then dry them at 40℃ for 4h to obtain dried walnut kernels. (2) Mix sodium D-isoascorbate, ε-polylysine hydrochloride, potassium sorbate, sodium metabisulfite and water equal to 1 times the mass of dried walnut kernels to obtain a mixed solution. Soak the dried walnut kernels in the mixed solution (20℃, 12h) to obtain soaked walnut kernels. (3) Heat the cardamom and 8 times the weight of water to boiling for 20 minutes, and filter out the solids to obtain the soaking solution; (4) Mix the soaked walnut kernels with Sichuan pepper oil, chili oil, white sugar, salt, monosodium glutamate, garlic powder, ginger powder, white pepper, yeast extract, disodium inosinate, rosemary extract, Acanthopanax senticosus extract, and soaking solution, and sterilize by irradiation. 60 Co gamma rays (dose of 2 kGy) were used to vacuum-pack the peppery walnut kernels.
[0033] Example 3
[0034] A type of Sichuan peppercorn walnut kernel, composed of the following ingredients: 1200g walnut kernel, 60g Sichuan peppercorn oil (obtained by extraction from a mixture of green and red Sichuan peppercorns, with a mass ratio of green to red Sichuan peppercorns of 3:7; extraction method: Sun Jing, Wu Jianhua, Gan Di. Optimization of supercritical CO2 extraction process for Sichuan peppercorn oil using response surface methodology [J]. China Oils and Fats, 2019.), 8g chili oil, 5g white sugar, 5g edible salt, 5g monosodium glutamate, 8g garlic powder, 5g ginger powder, 8g white pepper, 5g yeast extract, 0.1g disodium inosinate, 0.2g rosemary extract, 0.3g Acanthopanax senticosus extract, 3g cardamom, 0.15g sodium D-isoascorbate, 0.2g ε-polylysine hydrochloride, 0.3g potassium sorbate, and 0.04g sodium metabisulfite.
[0035] Its preparation method is as follows: (1) Mix 0.8% sodium citrate solution and 0.5% Na2CO3 solution at a mass ratio of 1:3 to obtain a peeling solution. Mix walnut kernels with 3L of peeling solution and soak them at 70℃ for 7min to remove the skin. Rinse the soaked walnut kernels with water under certain pressure until neutral to obtain peeled walnut kernels. Boil the peeled walnut kernels in water for 5min and then dry them at 50℃ for 6h to obtain dried walnut kernels. (2) Mix sodium D-isoascorbate, ε-polylysine hydrochloride, potassium sorbate, sodium metabisulfite and water at 3 times the mass of dried walnut kernels to obtain a mixed solution. Soak the dried walnut kernels in the mixed solution (30℃, 24h) to obtain soaked walnut kernels. (3) Heat the cardamom and 12 times the weight of water to boiling for 40 minutes, and filter out the solids to obtain the soaking solution; (4) Mix the soaked walnut kernels with Sichuan pepper oil, chili oil, white sugar, salt, monosodium glutamate, garlic powder, ginger powder, white pepper, yeast extract, disodium inosinate, rosemary extract, Acanthopanax senticosus extract, and soaking solution, and sterilize by irradiation. 60 Co gamma rays (at a dose of 6 kGy) were used to vacuum-pack the peppery walnut kernels.
[0036] Comparative Example 1
[0037] The difference from Example 1 is that the mass ratio of green Sichuan peppercorns to red Sichuan peppercorns is 1:15.
[0038] Comparative Example 2
[0039] The difference from Example 1 is that the mass ratio of green Sichuan peppercorns to red Sichuan peppercorns is 10:1.
[0040] Comparative Example 3
[0041] The difference from Example 1 is that rosemary extract is not added.
[0042] Comparative Example 4
[0043] The difference from Example 1 is that Acanthopanax senticosus extract is not added.
[0044] Experimental Example 1
[0045] Food sensory evaluation
[0046] Ten food professionals were selected to conduct sensory evaluations of the Sichuan peppercorn walnut kernels, assessing four aspects: texture, aroma, color, and taste. Specific evaluation criteria are shown in Table 1. The shelf life of the Sichuan peppercorn walnut kernels was tested by Xinzheng Inspection and Testing Co., Ltd.
[0047] Table 1 Sensory Evaluation Criteria for Sichuan Pepper Walnut Kernels
[0048] Experimental results are shown in Table 2.
[0049] Table 2 Sensory evaluation results of Sichuan peppercorn walnut kernels
[0050] As shown in Table 2, the Sichuan peppercorn walnut kernels prepared in Examples 1-3 are far superior to those in Comparative Examples 1-4 in terms of texture, aroma, color, and taste. The Sichuan peppercorn walnut kernels prepared by this invention are plump, highly intact, bright and uniform in color, glossy, with a distinct walnut aroma, a unique and pure Sichuan peppercorn flavor, and a crisp and refreshing texture. In Comparative Example 1, the amount of red Sichuan peppercorns used was far higher than that of green Sichuan peppercorns, resulting in an excessively strong numbing and spicy flavor, severely affecting the flavor and taste of the Sichuan peppercorn walnut kernels. In Comparative Example 2, the amount of green Sichuan peppercorns used was far higher than that of red Sichuan peppercorns, and the strong aroma of the red peppercorns severely masked the natural fragrance of the walnut kernels, resulting in a poor flavor and taste. Comparative Examples 3 and 4, by not adding rosemary extract and eleutherococcus extract, accelerated the oxidative rancidity of the walnut kernels, while also reducing the unique flavor and rich taste of the Sichuan peppercorn walnut kernels.
[0051] Experiment Example 2
[0052] The pepper-flavored walnut kernels from Examples 1-3 and Comparative Examples 1-4 were sent to Xinzheng Inspection and Testing Co., Ltd. for analysis of nutritional components.
[0053] Experimental results are shown in Table 3.
[0054] Table 3. Nutritional composition analysis results of Sichuan peppercorn walnut kernels
[0055] As shown in Table 3, the content of nutrients such as fat, protein, carbohydrates, and minerals in the Sichuan pepper walnut kernels prepared in Examples 1-3 is higher than that in Comparative Examples 1-4. This indicates that the Sichuan pepper walnut kernels prepared by this invention not only reduce the loss of nutrients in the walnut kernels themselves, but also fully combine the nutrients in rosemary extract and Acanthopanax senticosus extract, greatly improving the nutritional value of the Sichuan pepper walnut kernels.
[0056] As can be seen from the above examples, comparative examples and experimental examples, the peppery walnut kernels prepared by the present invention are ready to eat after opening the bag, without the bitterness of the inner membrane of the walnut kernel, crisp and delicious, the nutrients of the walnut kernel are not lost, and the peppery and fragrant flavor not only retains the sweet fruity aroma of the walnut kernel, but also adds a unique flavor and rich taste. Moreover, they are not easily oxidized and rancid, and have a long shelf life.
[0057] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A type of Sichuan peppercorn walnut kernel, characterized in that, Includes the following ingredients by weight: 800-1200 parts walnut kernels, 40-60 parts Sichuan peppercorn oil, 3-8 parts chili oil, 3-5 parts white sugar, 3-5 parts edible salt, 1-5 parts monosodium glutamate, 3-8 parts garlic powder, 1-5 parts ginger powder, 3-8 parts white pepper, 1-5 parts yeast extract, 0.02-0.1 parts disodium inosinate, 0.05-0.2 parts rosemary extract, 0.1-0.3 parts Acanthopanax senticosus extract, 3-7 parts cardamom, 0.05-0.15 parts sodium D-isoascorbate, 0.1-0.2 parts ε-polylysine hydrochloride, 0.1-0.3 parts potassium sorbate, 0.02-0.04 parts sodium metabisulfite.
2. The Sichuan peppercorn walnut kernel according to claim 1, characterized in that, The Sichuan pepper oil is obtained by extracting a mixture of green and red Sichuan peppercorns, with a mass ratio of 1~3:7~9.
3. The method for preparing Sichuan peppercorn walnut kernels according to claim 1, characterized in that, Includes the following steps: 1) Soak the walnut kernels in a peeling solution to remove the skin, then boil the peeled walnut kernels in water for 3-5 minutes and then dry them to obtain dried walnut kernels; 2) Mix sodium D-isoascorbate, ε-polylysine hydrochloride, potassium sorbate, sodium metabisulfite and water to obtain a mixed solution. Soak the dried walnut kernels in the mixed solution to obtain soaked walnut kernels. 3) Heat the cardamom and 8-12 times the weight of water to boiling for 20-40 minutes, then filter out the solids to obtain the soaking solution; 4) Mix the soaked walnut kernels with Sichuan peppercorn oil, chili oil, white sugar, salt, monosodium glutamate, garlic powder, ginger powder, white pepper, yeast extract, disodium inosinate, rosemary extract, eleutherococcus senticosus extract, and soaking liquid, sterilize, and vacuum pack to obtain Sichuan peppercorn walnut kernels.
4. The preparation method according to claim 3, characterized in that, Step 1) The dehulling solution comprises the following components by mass fraction: 0.4~0.8% sodium citrate solution and 0.2~0.5% Na2CO3 solution, wherein the mass ratio of sodium citrate solution to Na2CO3 solution is 1:1~3; and the mass ratio of walnut kernel to dehulling solution is 1:1~3.
5. The preparation method according to claim 3, characterized in that, The soaking temperature is 60~70℃, and the soaking time is 4~8 minutes.
6. The preparation method according to claim 3, characterized in that, Step 1) The drying temperature is 40~50℃ and the drying time is 4~6h.
7. The preparation method according to claim 3, characterized in that, Step 2) The amount of water used is 1 to 3 times the weight of the dried walnut kernels.
8. The preparation method according to claim 3, characterized in that, Step 2) The soaking temperature is 20~30℃, and the soaking time is 12~24h.
9. The preparation method according to claim 3, characterized in that, Step 4) The sterilization method is irradiation sterilization, and the irradiation sterilization radiation is... 60 The irradiation dose for sterilization is 2-6 kGy using γ-rays of Co.