A preparation method for healthy amber walnut kernels and a vacuum sugar-impregnation device

Abstract

The invention discloses a preparation method of healthy amber walnut kernels and a vacuum sugar-impregnation device, and the preparation method comprises: puffing selected qualified walnut kernels; immersing the puffed walnut kernels in white wine to remove astringency and enhance fragrance; immersing the removed astringency and enhanced fragrance walnut kernels in sugar; placing the sugar-impregnated walnut kernels in an oven for heating and baking, and while the alcohol in the walnut kernels is volatilized, the sugar layer on the surface of the walnut kernels forms an amber color; vacuum freeze-drying the amber walnut kernels to obtain finished amber walnut kernels. The walnut kernels prepared by the method of the invention not only have the appearance of amber walnuts, but also have a crispy, sweet and fragrant taste, and are healthier and safer to eat. The sugar-impregnation device of the invention allows the syrup to be heated evenly, can prevent the syrup from solidifying, and prevents the syrup from sticking to the inner wall; the syrup can be evenly wrapped on the surface of the walnut kernels to prevent the appearance of the walnut kernels from being damaged, improve the quality of sugar-impregnation and the efficiency of production, and is convenient to use.

Description

Technical Field

[0001] The invention belongs to the technical field of walnut kernel processing products and preparation thereof, and particularly relates to a preparation method of healthy amber walnut kernels and a vacuum sugar impregnation device. Background Art

[0002] Amber walnut is a traditional snack made with walnut meat as the main ingredient. It is amber in color, amber-free, and has a crispy and sweet taste. The traditional method of making amber walnuts is to remove the astringency of the walnut kernels by blanching or boiling, and then vacuum impregnation and sugaring, and vacuum frying and dehydration to prepare amber walnuts. Amber walnuts are usually dipped in sugar by placing the walnut kernels on a hanging basket so that the hanging basket is immersed in syrup to dip the walnut kernels in sugar. This method requires the tank to have a large capacity and a large inlet, which easily leads to a large equipment volume and difficult vacuum sealing. Alternatively, the syrup and walnut kernels are stirred by a stirring device to complete the sugar dipping. This method is easy to damage the appearance of the walnut kernels, resulting in a large number of defective products, thereby affecting the quality of the walnut kernel dipped in sugar and the efficiency of production, and is inconvenient to use. Therefore, it is necessary to design a vacuum sugar dipping device that can stir and dip the walnut kernels in a vacuum environment, so that the syrup is more evenly coated on the surface of the walnut kernels, prevent the appearance of the walnut kernels from being damaged, improve the quality of the sugar dipping and the efficiency of production, and use a convenient vacuum sugar dipping device for preparing amber walnuts.

[0003] The existing process removes the astringency of walnut kernels by blanching or boiling, which increases the water content of the walnut kernels, making the processing difficulty of the back-end dehydration step greater, prolonging the dehydration time, and reducing the dehydration efficiency. At the same time, prolonging the dehydration time will increase the loss of nutrients in the walnut kernels; in particular, dehydration by frying, the long frying time leads to an increase in the acid value of the walnut kernels, which is easy to spoil and deteriorate, and fried food does not conform to the healthy diet concept of modern people. Therefore, it is necessary to develop an amber walnut that is sweet, crispy, healthy and nutritious. Summary of the invention

[0004] The first purpose of the present invention is to provide a method for preparing healthy amber walnut kernels which are sweet, crispy, healthy and nutritious.

[0005] The second object of the present invention is to provide a vacuum sugar dipping device with little damage to the appearance of walnut kernels, high production efficiency and no sugar dripping.

[0006] The first object of the present invention is implemented by the following technical scheme: a method for preparing healthy amber walnut kernels, comprising the following steps:

[0007] (1) treating qualified walnut kernels by vacuum microwave puffing to obtain puffed walnut kernels;

[0008] (2) The puffed walnut kernels are immersed in 40-60° white wine for 10-15 minutes and then taken out to obtain the de-astringent and flavored walnut kernels; the vacuum microwave treatment causes the internal tissue of the walnut kernel to puff up and become relatively loose, and the white wine quickly penetrates into the internal tissue of the walnut kernel along the loose tissue gaps, fully contacts and reacts with the astringent substances, thereby quickly removing the astringency of the walnut kernel and stimulating the unique aroma of the walnut kernel.

[0009] (3) placing the astringent-removed and flavored walnut kernels into a vacuum sugar-impregnating device, adding the boiled syrup, and vacuum impregnating for 10-15 minutes at a temperature of 80-90° C. and a syrup concentration of 80-90 Brix. After the impregnation is completed, draining the sugar until no syrup drips, thereby preparing sugar-impregnated walnut kernels;

[0010] (4) Place the sugar-soaked walnut kernels in an oven at 110-120°C for 6-10 minutes. While the alcohol in the walnut kernels evaporates, the sugar layer on the surface of the walnut kernels turns amber.

[0011] (5) The amber walnut kernels are pre-frozen at -38 to -40°C for 4 to 5 hours, and then dehydrated at a vacuum degree of -55 to -60 KPa for 24 to 30 hours to obtain finished amber walnut kernels.

[0012] Furthermore, in the step (1), the moisture content of the walnut kernels before puffing is 5-10%, the vacuum degree of the vacuum microwave puffing treatment is 50-60 kPa, the microwave power is 800-1000 W, and the puffing treatment is 2-3 min.

[0013] Furthermore, the vacuum sugar dipping device includes a connecting frame, a stirring barrel, a drain pipe, a first motor, a stirring frame, a second motor, a closing cover, a vacuum straw and a containing component, wherein the upper portion of the connecting frame is rotatably connected to the stirring barrel, the upper right side of the stirring barrel is connected to the drain pipe, the right side of the stirring barrel is connected to the first motor, the stirring barrel is rotatably connected to the stirring frame, the output shaft of the first motor passes through the stirring barrel and is connected to the stirring frame, the upper front side of the connecting frame is connected to the second motor, the output shaft of the second motor is connected to the stirring barrel, the left portion of the stirring barrel is rotatably connected to the closing cover, the middle of the closing cover is connected to the vacuum straw, and the stirring barrel is rotatably connected to the closed cover. The mixing barrel is provided with a holding component; two spiral heating channels are opened in parallel along the circumference of the barrel wall of the mixing barrel, an upper water inlet and an upper water outlet are provided at the upper part of one end of the mixing barrel, and a lower water inlet and a lower water outlet are provided at the lower part of the other end of the mixing barrel, the upper water inlet and the lower water outlet are respectively connected with the two ends of one of the spiral heating channels; the lower water inlet and the upper water outlet are respectively connected with the two ends of the other spiral heating channel; the upper water inlet and the lower water inlet are both connected with the water outlet of the hot water pipe; the upper water outlet and the lower water outlet are both connected with the return water outlet of the hot water pipe. The setting of the double spiral heating channel can make one hot water enter from the top and exit from the bottom, and the other hot water enter from the bottom and exit from the top, and the two hot waters are simultaneously passed into the barrel wall of the mixing barrel, which can ensure that the syrup inside the mixing barrel is heated evenly, avoiding local overheating resulting in sugar paste, or local low temperature resulting in syrup solidification.

[0014] Furthermore, valves are rotatably provided on the liquid discharge pipe and the vacuum suction pipe; and the stirring frame is U-shaped.

[0015] Furthermore, the containing assembly includes a cylinder, a fixed frame, a mesh frame and a docking block. The cylinder is connected to the front and rear parts of the mixing barrel, the fixed frame is connected between the telescopic ends of the two cylinders, the fixed frame is in contact with the mixing barrel, the mesh frame is rotatably connected to the fixed frame, the mesh frame is in contact with the mixing frame, the docking block is connected to the right side of the mesh frame, and the docking block is clamped with the mixing frame.

[0016] Furthermore, the docking block is hexagonal.

[0017] The second object of the present invention is implemented by the following technical scheme: a vacuum sugar soaking device, which includes a connecting frame, a stirring barrel, a drain pipe, a first motor, a stirring frame, a second motor, a closing cover, a vacuum straw and a containing component, the upper part of the connecting frame is rotatably connected to the stirring barrel, the upper right side of the stirring barrel is connected to the drain pipe, the right side of the stirring barrel is connected to the first motor, the inside of the stirring barrel is rotatably connected to the stirring frame, the output shaft of the first motor passes through the stirring barrel and is connected to the stirring frame, the upper front side of the connecting frame is connected to the second motor, the output shaft of the second motor is connected to the stirring barrel, the left part of the stirring barrel is rotatably connected to the closing cover, and the middle of the closing cover is connected to There is a vacuum suction pipe, and a holding component is provided on the mixing barrel; two spiral heating channels are opened in parallel along the circumference of the barrel wall of the mixing barrel, an upper water inlet and an upper water outlet are provided at the upper part of one end of the mixing barrel, and a lower water inlet and a lower water outlet are provided at the lower part of the other end of the mixing barrel, and the upper water inlet and the lower water outlet are respectively connected to the two ends of one of the spiral heating channels; the lower water inlet and the upper water outlet are respectively connected to the two ends of the other spiral heating channel; the upper water inlet and the lower water inlet are both connected to the water outlet of the hot water pipe; the upper water outlet and the lower water outlet are both connected to the return water port of the hot water pipe. The setting of the double spiral heating channel can make one hot water enter from the top and exit from the bottom, and the other hot water enter from the bottom and exit from the top, and the two hot waters are simultaneously passed into the barrel wall of the mixing barrel, which can ensure that the syrup inside the mixing barrel is heated evenly, avoiding local overheating to cause sugar paste, or local low temperature to cause syrup solidification.

[0018] Furthermore, valves are rotatably provided on the liquid discharge pipe and the vacuum suction pipe; and the stirring frame is U-shaped.

[0019] Furthermore, the containing assembly includes a cylinder, a fixed frame, a mesh frame and a docking block. The cylinder is connected to the front and rear parts of the mixing barrel, the fixed frame is connected between the telescopic ends of the two cylinders, the fixed frame is in contact with the mixing barrel, the mesh frame is rotatably connected to the fixed frame, the mesh frame is in contact with the mixing frame, the docking block is connected to the right side of the mesh frame, and the docking block is clamped with the mixing frame.

[0020] Furthermore, the docking block is hexagonal.

[0021] Advantages of the present invention:

[0022] (1) The present invention adopts vacuum microwave treatment to make the internal tissue of walnut kernel expand, and the tissue becomes relatively loose. The liquor quickly penetrates into the internal tissue of walnut kernel along the loose tissue gap, fully contacts and reacts with astringent substances, thereby quickly removing the astringency of walnut kernel and stimulating the unique aroma of walnut kernel; the liquor entering into walnut kernel is quickly volatilized by subsequent heating process, which reduces the water content of walnut kernel and improves drying efficiency compared with blanching or boiling.

[0023] (2) The present invention heats the sugar-soaked walnut kernels in an oven at 110-120° C., and while the alcohol in the walnut kernels evaporates, the sugar layer on the surface of the walnut kernels turns amber;

[0024] (3) The present invention adopts vacuum freeze-drying technology to remove moisture from walnut kernels, which can prevent the nutrients in the walnut kernels from being destroyed and greatly reduce the degree of oxidation and rancidity of the oil in the walnut kernels. The prepared walnut kernels not only have the appearance of amber walnuts, but also have a crispy and sweet taste, making them healthier and safer to eat.

[0025] (4) The present invention places the stirring barrel in a vacuum state, and then drives the stirring frame, the mesh frame and the docking block to rotate through the first motor, thereby stirring the syrup and the walnut kernels, so that the walnut kernels are immersed in sugar. Thus, the walnut kernels can be stirred and immersed in sugar under a vacuum environment, so that the syrup is more evenly wrapped on the surface of the walnut kernels, preventing the appearance of the walnut kernels from being damaged, improving the quality of the sugar immersion and the production efficiency, and being easy to use.

[0026] (5) The present invention drives the fixed frame to move through the cylinder, and then drives the mesh frame and the docking block to move, so that the walnut kernels after being soaked in sugar are separated from the syrup for draining, and the flowing syrup will drip into the mixing barrel. Therefore, after the walnut kernels are soaked in sugar, the mesh frame can be automatically lifted up for draining, so that the syrup drips into the mixing barrel, thereby preventing the syrup from dripping and contaminating the surrounding equipment, and reducing the waste of syrup.

[0027] (6) The present invention heats the syrup evenly in the mixing barrel by heating through a double-helix heating channel, thereby avoiding local overheating that causes the syrup to become sticky, or local low temperature that causes the syrup to solidify. The first motor further drives the stirring frame to rotate, and the stirring frame contacts and scrapes the inner wall of the mixing barrel, thereby heating the syrup and scraping the inner wall during the process of soaking the walnut kernels in sugar, thereby preventing the syrup from solidifying and sticking to the inner wall, and reducing the difficulty of later cleaning. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0029] Figure 1 It is a schematic diagram of the three-dimensional structure of the present invention.

[0030] Figure 2 It is a three-dimensional structural cross-sectional view of the present invention.

[0031] Figure 3 It is a sectional view of the first partial three-dimensional structure of the present invention.

[0032] Figure 4 It is a schematic diagram of a second partial three-dimensional structure of the present invention.

[0033] In the above figures: 1: connecting frame, 2: stirring barrel, 20: drain pipe, 21: first motor, 22: stirring frame, 3: second motor, 4: spiral heating channel, 5: closing cover, 6: vacuum suction pipe, 7: cylinder, 8: fixing frame, 9: grid frame, 90: docking block. DETAILED DESCRIPTION

[0034] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0035] Embodiment 1: Vacuum sugar dipping device, such as Figure 1-Figure 4As shown, it includes a connecting frame 1, a stirring barrel 2, a discharge pipe 20, a first motor 21, a stirring frame 22, a second motor 3, a spiral heating channel 4, a closing cover 5, a vacuum suction pipe 6, a cylinder 7, a fixing frame 8, a grid 9 and a docking block 90. ​​The upper part of the connecting frame 1 is rotatably connected to the stirring barrel 2, the upper right side of the stirring barrel 2 is connected to the discharge pipe 20, the right side of the stirring barrel 2 is connected to the first motor 21, the inside of the stirring barrel 2 is rotatably connected to the stirring frame 22, the output shaft of the first motor 21 passes through the stirring barrel 2 and is connected to the stirring frame 22, the stirring frame 22 is U-shaped, the upper front side of the connecting frame 1 is connected to the second motor 3, and the output shaft of the second motor 3 is connected to the stirring barrel 2. A closing cover 5 is rotatably connected to the left portion of the mixing barrel 2, a vacuum pipette 6 is connected to the middle portion of the closing cover 5, valves are rotatably provided on the discharge pipe 20 and the vacuum pipette 6, which are convenient for controlling the inflow and outflow of syrup and the extraction of air, a cylinder 7 is connected to the front and rear portions of the mixing barrel 2, a fixing frame 8 is connected between the telescopic ends of the cylinder 7, the fixing frame 8 is in contact with the mixing barrel 2, a mesh frame 9 is rotatably connected to the fixing frame 8, the mesh frame 9 is in contact with the mixing frame 22, a docking block 90 is connected to the right side of the mesh frame 9, the docking block 90 is snap-connected to the mixing frame 22, and the docking block 90 is hexagonal, which is convenient for docking with the mixing frame 22. Two spiral heating channels 4 are provided in parallel along the circumference of the barrel wall of the mixing barrel 2. An upper water inlet and an upper water outlet are provided at the upper part of one end of the mixing barrel 2, and a lower water inlet and a lower water outlet are provided at the lower part of the other end of the mixing barrel 2. The upper water inlet and the lower water outlet are respectively connected to the two ends of one of the spiral heating channels 4; the lower water inlet and the upper water outlet are respectively connected to the two ends of the other spiral heating channel 4; the upper water inlet and the lower water inlet are both connected to the outlet of the hot water pipe; the upper water outlet and the lower water outlet are both connected to the return water port of the hot water pipe. The setting of the double spiral heating channel can make one hot water enter from the top and exit from the bottom, and the other hot water enter from the bottom and exit from the top. The two hot waters are simultaneously passed into the barrel wall of the mixing barrel 2, which can ensure that the syrup inside the mixing barrel 2 is heated evenly, avoiding local overheating resulting in sugar paste, or local low temperature resulting in syrup solidification.

[0036] When vacuum sugar dipping is required for the preparation of amber walnuts, the device can be used. The device is brought to the place where amber walnuts need to be prepared, so that the connecting frame 1 is in contact with the ground, and then the second motor 3 is started, and the stirring barrel 2 is driven to rotate ninety degrees by the second motor 3, and then the second motor 3 is turned off, and then the closing cover 5 is pulled by hand to turn it open, and then the boiled syrup is poured into the stirring barrel 2, and then the walnut kernels are put into the grid 9, and then the closing cover 5 is turned to close, and then circulating hot water is introduced into the spiral heating channel 4 to heat the syrup, and then a vacuum pump is externally connected through the vacuum suction pipe 6, and then the valve on the vacuum suction pipe 6 is turned to open, and the air in the stirring barrel 2 is evacuated by the vacuum pump, so that the stirring barrel 2 is in a vacuum state, and then the valve is turned. The stirring frame 22 is U-shaped, which in turn drives the mesh frame 9 and the docking block 90 to rotate, thereby stirring the syrup and the walnut kernels, so that the walnut kernels are soaked in sugar, thereby stirring and soaking the walnut kernels in sugar under a vacuum environment, so that the syrup is more evenly wrapped on the surface of the walnut kernels, preventing the appearance of the walnut kernels from being damaged, improving the quality of the sugar soaking and the efficiency of production, and being easy to use. When the stirring frame 22 rotates, the stirring frame 22 will contact and scrape the inner wall of the stirring barrel 2, so that the syrup can be heated while the inner wall is scraped during the process of soaking the walnut kernels in sugar, preventing the syrup from being heated. Solidification can prevent the syrup from sticking to the inner wall, reducing the difficulty of later cleaning. After the sugar dipping is completed, the first motor 21 is turned off, and the second motor 3 is started. The stirring barrel 2 is driven to rotate ninety degrees by the second motor 3, and then the closing cover 5 is rotated to open, and then the cylinder 7 is started, and the fixed frame 8 is driven to move by the cylinder 7, and then the grid frame 9 and the docking block 90 are driven to move, so that the walnut kernels after the sugar dipping are separated from the syrup for draining, and the outflowing syrup will drip into the stirring barrel 2, so that the grid frame 9 can be automatically lifted up for draining after the walnut kernels are soaked in sugar, so that the syrup drips into the stirring barrel 2, preventing the syrup from dripping and polluting the surrounding equipment, and reducing the waste of syrup. After the sugar draining is completed, the walnut kernels in the grid frame 9 are taken out, and then new walnut kernels are put 9, and then start the cylinder 7 to operate in the reverse direction, so that the fixed frame 8, the grid frame 9 and the docking block 90 move in the reverse direction, so that the docking block 90 is engaged with the stirring frame 22. The docking block 90 is hexagonal, which is convenient for docking with the stirring frame 22. Then rotate the closing cover 5 to close it, and then use the vacuum pump to extract the air in the stirring barrel 2, and then start the second motor 3 to drive the stirring barrel 2 to rotate and reset, and then start the first motor 21 to drive the stirring frame 22 and the grid frame 9 to rotate, and then immerse the walnut kernels in sugar, and then repeat the above operation until the walnut kernels are completely immersed in sugar, rotate to open the valve on the discharge pipe 20, so that the syrup is discharged from the discharge pipe 20, and then stop passing the circulating hot water into the spiral heating channel 4, and then clean the device.

[0037] Example 2: A method for preparing healthy amber walnut kernels, comprising the following steps:

[0038] (1) Select qualified walnut kernels and subject them to vacuum microwave puffing to obtain puffed walnut kernels; the moisture content of the walnut kernels before puffing is 5-10%, the vacuum degree of the vacuum microwave puffing is 50-60 kPa, the microwave power is 1000 W, and the puffing treatment is performed for 2 minutes.

[0039] (2) The puffed walnut kernels were immersed in 40° white wine for 15 min and then taken out to obtain the de-astringent and flavored walnut kernels; the vacuum microwave treatment caused the internal tissue of the walnut kernels to puff up and become relatively loose, and the white wine quickly penetrated into the internal tissue of the walnut kernels along the loose tissue gaps, fully contacted and reacted with the astringent substances, thereby quickly removing the astringency of the walnut kernels and stimulating the unique aroma of the walnut kernels.

[0040] (3) Put the astringent-free and flavored walnut kernels into a vacuum sugar-impregnating device, add the boiled syrup, and vacuum-impregnate for 10 minutes. The impregnation temperature is 80-90° C. and the syrup concentration is 80-90 Brix. After the impregnation is completed, drain the sugar until no syrup drips, and prepare the sugar-impregnated walnut kernels. The vacuum sugar-impregnating device is the vacuum sugar-impregnating device described in Example 1.

[0041] (4) Place the sugar-soaked walnut kernels in an oven at 110-120°C for 6 minutes. While the alcohol in the walnut kernels evaporates, the sugar layer on the surface of the walnut kernels turns amber.

[0042] (5) The amber walnut kernels were pre-frozen at -38 to -40°C for 4 h, and then dehydrated at a vacuum degree of -55 to -60 KPa for 30 h to obtain finished amber walnut kernels.

[0043] Example 3: A method for preparing healthy amber walnut kernels, comprising the following steps:

[0044] (1) Select qualified walnut kernels and subject them to vacuum microwave puffing to obtain puffed walnut kernels; the moisture content of the walnut kernels before puffing is 5-10%, the vacuum degree of the vacuum microwave puffing is 50-60 kpa, the microwave power is 800 W, and the puffing treatment is performed for 3 minutes.

[0045] (2) The puffed walnut kernels were immersed in 60° white wine for 10 min and then taken out to obtain the de-astringent and flavored walnut kernels; the vacuum microwave treatment caused the internal tissue of the walnut kernels to puff up and become relatively loose, and the white wine quickly penetrated into the internal tissue of the walnut kernels along the loose tissue gaps, fully contacted and reacted with the astringent substances, thereby quickly removing the astringency of the walnut kernels and stimulating the unique aroma of the walnut kernels.

[0046] (3) Put the astringent-free and flavored walnut kernels into a vacuum sugar-impregnating device, add the boiled syrup, and vacuum-impregnate for 15 minutes. The impregnation temperature is 80-90° C. and the syrup concentration is 80-90 Brix. After the impregnation is completed, drain the sugar until no syrup drips, and prepare the sugar-impregnated walnut kernels. The vacuum sugar-impregnating device is the vacuum sugar-impregnating device described in Example 1.

[0047] (4) Place the sugar-soaked walnut kernels in an oven at 110-120°C for 10 min. While the alcohol in the walnut kernels evaporates, the sugar layer on the surface of the walnut kernels turns amber.

[0048] (5) The amber walnut kernels were pre-frozen at -38 to -40°C for 5 h, and then dehydrated at a vacuum degree of -55 to -60 KPa for 24 h to obtain finished amber walnut kernels.

[0049] Example 4: A method for preparing healthy amber walnut kernels, comprising the following steps:

[0050] (1) Select qualified walnut kernels and subject them to vacuum microwave puffing to obtain puffed walnut kernels; the moisture content of the walnut kernels before puffing is 5-10%, the vacuum degree of the vacuum microwave puffing is 50-60 kPa, the microwave power is 900 W, and the puffing treatment is performed for 2 minutes.

[0051] (2) The puffed walnut kernels were immersed in 48° white wine for 12 min and then taken out to obtain the de-astringent and flavored walnut kernels; the vacuum microwave treatment caused the internal tissue of the walnut kernels to puff up and become relatively loose, and the white wine quickly penetrated into the internal tissue of the walnut kernels along the loose tissue gaps, fully contacted and reacted with the astringent substances, thereby quickly removing the astringency of the walnut kernels and stimulating the unique aroma of the walnut kernels.

[0052] (3) Put the astringent-free and flavored walnut kernels into a vacuum sugar-impregnating device, add the boiled syrup, and vacuum-impregnate for 12 minutes. The impregnation temperature is 80-90° C. and the syrup concentration is 80-90 Brix. After the impregnation is completed, drain the sugar until no syrup drips, and prepare the sugar-impregnated walnut kernels. The vacuum sugar-impregnating device is the vacuum sugar-impregnating device described in Example 1.

[0053] (4) Place the sugar-soaked walnut kernels in an oven at 110-120°C for 8 minutes. While the alcohol in the walnut kernels evaporates, the sugar layer on the surface of the walnut kernels turns amber.

[0054] (5) The amber walnut kernels were pre-frozen at -38 to -40°C for 4.5 h, and then dehydrated at a vacuum degree of -55 to -60 KPa for 27 h to obtain finished amber walnut kernels.

[0055] Example 5: A method for preparing healthy amber walnut kernels. The method is different from Example 4 in that the puffed walnut kernels are immersed in 42° white wine. The other methods and steps are exactly the same as those of Example 4.

[0056] Example 6: A method for preparing healthy amber walnut kernels. The method is different from Example 4 in that the puffed walnut kernels are immersed in 43° white wine. The other methods and steps are exactly the same as those of Example 4.

[0057] Example 7: A method for preparing healthy amber walnut kernels. The method is different from Example 4 in that the puffed walnut kernels are immersed in 45° white wine. The other methods and steps are exactly the same as those of Example 4.

[0058] Example 8: A method for preparing healthy amber walnut kernels. The method is different from Example 4 in that the puffed walnut kernels are immersed in 50° white wine. The other methods and steps are exactly the same as those of Example 4.

[0059] Example 9: A method for preparing healthy amber walnut kernels. The method is different from Example 4 in that the puffed walnut kernels are immersed in 52° white wine. The other methods and steps are exactly the same as those of Example 4.

[0060] Example 10: A method for preparing healthy amber walnut kernels. The method is different from Example 4 in that the puffed walnut kernels are immersed in 53° white wine. The other methods and steps are exactly the same as those of Example 4.

[0061] Example 11: A method for preparing healthy amber walnut kernels. The difference from Example 4 is that the puffed walnut kernels are immersed in 56° white wine. The other methods and steps are exactly the same as Example 4.

[0062] The sensory quality of the walnut kernel products prepared in Examples 2-11 was evaluated respectively.

[0063] The sensory quality evaluation method is as follows: 10 professionals engaged in food processing are organized to score the color, taste and smell, tissue morphology and impurities of the walnut kernel products prepared in Examples 2-11 according to the sensory evaluation scoring standard table, as shown in Table 1, remove the highest score and the lowest score, calculate the average score as the score of each evaluation item, and finally calculate the total score of each evaluation item. The sensory evaluation results of the walnut kernel products prepared in Examples 2-11 are shown in Table 2.

[0064] Table 1: Amber walnut kernel product sensory quality evaluation scoring standard

[0065]

[0066] Table 2: Sensory evaluation results of walnut kernel products prepared in Examples 2-11

[0067]

[0068] It can be seen from the data in the above table that the amber walnut kernels prepared by the method of the present invention can meet the sensory requirements specified in amber walnut kernels (food safety enterprise standard) Q / KXXY0002S-2019, and the sensory evaluation result of the amber walnut kernels prepared in Example 4 is 95 points, which is significantly better than the sensory evaluation scores of other examples. Specifically, the score differences are mainly in the taste and smell parts, indicating that 48° white wine can better stimulate the unique aroma of walnut kernels. The tissue morphology scores are all 18 points or above, indicating that the sugar soaking device of the present invention can be used to stir and soak walnut kernels in sugar under a vacuum environment, so that the syrup is more evenly wrapped on the surface of the walnut kernels, preventing the appearance of the walnut kernels from being damaged and improving the quality of sugar soaking.

[0069] The acid value (based on fat) of the walnut kernel products prepared in Examples 2-11 was detected by the cold solvent indicator titration method specified in GB 5009.229, and the peroxide value (based on fat) was detected by the titration method specified in GB 5009.227. The test results are shown in Table 3.

[0070] Table 3: Test results of acid value and peroxide value of walnut kernel products prepared in Example 2-11

[0071]

[0072] It can be seen from Table 3 that the acid value and peroxide value of the walnut kernel products prepared in Examples 2-11 meet the corresponding index values ​​specified in Amber Walnut Kernel (Food Safety Enterprise Standard) Q / KXXY0002S-2019, and the acid value and peroxide value of Example 4 are lower than those of other examples. The reason may be that the walnut kernels soaked in 48° white wine produce substances with antioxidant activity during the subsequent treatment process, which increases the antioxidant activity of the walnut kernels and reduces the degree of oxidative rancidity of the walnut oil during processing.

[0073] It can be seen that the walnut kernels prepared by the method of the present invention not only have the appearance of amber walnuts, but also have a crispy, sweet and fragrant taste, and are healthier and safer to eat.

[0074] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing healthy amber walnut kernels, characterized in that: It includes the following steps: (1) treating qualified walnut kernels by vacuum microwave puffing to obtain puffed walnut kernels; (2) Soaking the puffed walnut kernels in 48° white wine for 10-15 minutes and then taking them out to obtain the astringent and flavored walnut kernels; (3) placing the astringent-removed and flavored walnut kernels into a vacuum sugar-impregnating device, adding the boiled syrup, and vacuum impregnating for 10-15 minutes at a temperature of 80-90° C. and a syrup concentration of 80-90 Brix. After the impregnation is completed, draining the sugar until no syrup drips, thereby preparing sugar-impregnated walnut kernels; (4) Place the sugar-soaked walnut kernels in an oven at 110-120°C for 6-10 minutes. While the alcohol in the walnut kernels evaporates, the sugar layer on the surface of the walnut kernels turns amber. (5) Prefreeze the amber walnut kernels at -38~-40℃ for 4-5h, and then dehydrate them at a vacuum degree of -55~-60Kpa for 24-30h to obtain finished amber walnut kernels; the vacuum sugar impregnation device comprises a connecting frame, a stirring barrel, a drain pipe, a first motor, a stirring frame, a second motor, a closing cover, a vacuum straw and a containing component, the upper part of the connecting frame is rotatably connected to the stirring barrel, the upper right side of the stirring barrel is connected to the drain pipe, the right side of the stirring barrel is connected to the first motor, the stirring barrel is rotatably connected to the stirring frame, the output shaft of the first motor passes through the stirring barrel and is connected to the stirring frame, the upper front side of the connecting frame is connected to the second motor, and the output shaft of the second motor is connected to the stirring barrel. The mixing barrel is connected, a closed cover is rotatably connected to the left part of the mixing barrel, a vacuum suction pipe is connected to the middle part of the closed cover, and a holding component is provided on the mixing barrel; two spiral heating channels are opened in parallel along the circumferential direction of the barrel wall in the barrel wall of the mixing barrel, an upper water inlet and an upper water outlet are provided at the upper part of one end of the mixing barrel, and a lower water inlet and a lower water outlet are provided at the lower part of the other end of the mixing barrel, the upper water inlet and the lower water outlet are respectively connected to the two ends of one of the spiral heating channels; the lower water inlet and the upper water outlet are respectively connected to the two ends of the other spiral heating channel; the upper water inlet and the lower water inlet are both connected to the water outlet of the hot water pipe; the upper water outlet and the lower water outlet are both connected to the return water outlet of the hot water pipe; The containing assembly includes a cylinder, a fixed frame, a mesh frame and a docking block. The cylinder is connected to the front and rear parts of the mixing barrel. The fixed frame is connected between the telescopic ends of the two cylinders, the fixed frame is in contact with the mixing barrel, the mesh frame is rotatably connected to the fixed frame, the mesh frame is in contact with the mixing frame, the docking block is connected to the right side of the mesh frame, and the docking block is clamped with the mixing frame; when the mixing frame rotates, the mixing frame contacts the inner wall of the mixing barrel for scraping.

2. The method for preparing healthy amber walnut kernels according to claim 1, characterized in that: In the step (1), the water content of the walnut kernels before puffing is 5-10%, the vacuum degree of the vacuum microwave puffing treatment is 50-60 kPa, the microwave power is 800-1000 W, and the puffing treatment is 2-3 minutes.

3. The method for preparing healthy amber walnut kernels according to claim 1, characterized in that: The liquid discharge pipe and the vacuum suction pipe are both rotatably provided with valves; the stirring frame is U-shaped.

4. The method for preparing healthy amber walnut kernels according to claim 1, characterized in that: The docking block is hexagonal.

5. Vacuum sugar impregnation device, characterized in that: The invention comprises a connecting frame, a stirring barrel, a liquid discharge pipe, a first motor, a stirring frame, a second motor, a closing cover, a vacuum suction pipe and a containing assembly. The upper part of the connecting frame is rotatably connected to the stirring barrel, the upper right side of the stirring barrel is connected to the liquid discharge pipe, the right side of the stirring barrel is connected to the first motor, the stirring barrel is rotatably connected to the stirring frame, the output shaft of the first motor passes through the stirring barrel and is connected to the stirring frame, the upper front side of the connecting frame is connected to the second motor, the output shaft of the second motor is connected to the stirring barrel, the left part of the stirring barrel is rotatably connected to the closing cover, the middle of the closing cover is connected to the vacuum suction pipe, and a containing assembly is provided on the stirring barrel. The mixing barrel has two spiral heating channels arranged in parallel along the circumference of the barrel wall, an upper water inlet and an upper water outlet are arranged at the upper part of one end of the mixing barrel, and a lower water inlet and a lower water outlet are arranged at the lower part of the other end of the mixing barrel, the upper water inlet and the lower water outlet are respectively connected with the two ends of one of the spiral heating channels; the lower water inlet and the upper water outlet are respectively connected with the two ends of the other spiral heating channel; the upper water inlet and the lower water inlet are both connected with the water outlet of the hot water pipe; the upper water outlet and the lower water outlet are both connected with the water return port of the hot water pipe; The containing assembly includes a cylinder, a fixed frame, a mesh frame and a docking block. The cylinder is connected to the front and rear parts of the mixing barrel. The fixed frame is connected between the telescopic ends of the two cylinders, the fixed frame is in contact with the mixing barrel, the mesh frame is rotatably connected to the fixed frame, the mesh frame is in contact with the mixing frame, the docking block is connected to the right side of the mesh frame, and the docking block is clamped with the mixing frame; when the mixing frame rotates, the mixing frame contacts the inner wall of the mixing barrel for scraping.

6. The vacuum sugar impregnation device according to claim 5, characterized in that: The liquid discharge pipe and the vacuum suction pipe are both rotatably provided with valves; the stirring frame is U-shaped.

7. The vacuum sugar impregnation device according to claim 5, characterized in that: The docking block is hexagonal.

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