CN102894080A - Walnut kernel fresh-keeping method - Google Patents
Walnut kernel fresh-keeping method Download PDFInfo
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- CN102894080A CN102894080A CN201110217133.0A CN201110217133A CN102894080A CN 102894080 A CN102894080 A CN 102894080A CN 201110217133 A CN201110217133 A CN 201110217133A CN 102894080 A CN102894080 A CN 102894080A
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- walnut kernel
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- oxygen scavenger
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 61
- 235000020234 walnut Nutrition 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims abstract description 25
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 60
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 229940123973 Oxygen scavenger Drugs 0.000 claims description 36
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 34
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 30
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 30
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 30
- 239000007921 spray Substances 0.000 claims description 29
- 238000012856 packing Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 238000003860 storage Methods 0.000 claims description 18
- 239000004255 Butylated hydroxyanisole Substances 0.000 claims description 17
- 235000019282 butylated hydroxyanisole Nutrition 0.000 claims description 17
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 17
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 17
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 16
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 15
- 229930003268 Vitamin C Natural products 0.000 claims description 15
- 229930003427 Vitamin E Natural products 0.000 claims description 15
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 15
- 235000010265 sodium sulphite Nutrition 0.000 claims description 15
- 235000019154 vitamin C Nutrition 0.000 claims description 15
- 239000011718 vitamin C Substances 0.000 claims description 15
- 235000019165 vitamin E Nutrition 0.000 claims description 15
- 229940046009 vitamin E Drugs 0.000 claims description 15
- 239000011709 vitamin E Substances 0.000 claims description 15
- 239000007864 aqueous solution Substances 0.000 claims description 14
- 238000007654 immersion Methods 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 13
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical group [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 11
- 108010053775 Nisin Proteins 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 235000010298 natamycin Nutrition 0.000 claims description 11
- 239000004311 natamycin Substances 0.000 claims description 11
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims description 11
- 229960003255 natamycin Drugs 0.000 claims description 11
- 235000010297 nisin Nutrition 0.000 claims description 11
- 239000004309 nisin Substances 0.000 claims description 11
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 8
- 239000000292 calcium oxide Substances 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 8
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 239000003963 antioxidant agent Substances 0.000 claims description 3
- 230000003078 antioxidant effect Effects 0.000 claims description 3
- 235000006708 antioxidants Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
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- 235000012041 food component Nutrition 0.000 abstract 1
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- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
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- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
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- 238000007254 oxidation reaction Methods 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- 229940043253 butylated hydroxyanisole Drugs 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 238000010668 complexation reaction Methods 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
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- 238000001035 drying Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 235000019261 food antioxidant Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000020978 long-chain polyunsaturated fatty acids Nutrition 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000005709 nerve cell growth Effects 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
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- 229920001864 tannin Polymers 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
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Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a walnut kernel fresh-keeping method. Walnut kernels are soaked, packaged in vacuum or nitrogen, added with a deoxidant and stored, so as to solve the problem of walnut kernel fresh-keeping, and prolong shelf life of walnut kernels. The method does not cause loss of nutritional components of walnut kernels, preserves almost all the nutritional value of walnut kernels, and is simple for processing and easy for industrial production; and the walnut kernels stored by the method provided by the invention do not degenerate for at least 6 months and generate no rancid odor; therefore, the method has obvious fresh-keeping effect.
Description
Technical field
The present invention relates to a kind of walnut kernel preservation method.
Background technology
Walnut distributes wide, wide in variety in China, aboundresources.Walnut has brain tonic and intelligence development, replenishing kidney, strengthening waist, the anti-ageing effect of waiting for a long time, so the title of " intelligence promoting fruit ", " Longevity " is arranged.The nutritive value of walnut is very high, can delay the aging of cell, can prevent the decline of memory, and can strengthen the vigor of cell.Walnut energy nutrition brain cell strengthens cerebral function, is that best beneficial brain protects one of food of brain.DHA (DHA), the abundantest long-chain polyunsaturated fatty acid of arachidonic acid (ARA) content, Recent study is found, DHA, AA have very important physiological action to growing of infant, promote fetus, infant's intelligence and visual acuity; Taurine can obviously promote neural growing and cell proliferation, differentiation, also plays a part very important in the cranial nerve cell growth course.The walnut kernel water content is high, it is also high to contain grease, oxidation deterioration very easily in storage process, all be that it is dried rear preservation after plucking as the edible walnut of nut at present, although this store method is simple, but not only some nutritional labelings loss of the walnut after drying, and dried walnut is easy to occur the quality deterioration phenomenon that causes because of Oxidation of Fat and Oils after storage a period of time.The thin skin of walnut kernel outside is difficult to remove after the dry fruit stoning, and it is not only bitter but also puckery to taste, and makes walnut lose original mouthfeel, is unfavorable for the further processing to walnut kernel.China is to the development and production increasing year by year of walnut product at present, and walnut is again seasonal very strong plant, and it is particularly important that the storage problem of walnut kernel seems, is problem in the urgent need to address.
Summary of the invention
The object of the invention provides a kind of preservation method of walnut kernel, prolongs storage period and the shelf life of walnut kernel, is beneficial to the deep processing to walnut kernel.
In order to realize the foregoing invention purpose, the technical scheme that the present invention takes is: a kind of preservation method of walnut kernel, adopt walnut kernel to add the technological means such as antioxidant, low tempertaure storage in vacuum or inflated with nitrogen packing, the packing material and process.
Described walnut kernel is preferably put first immersion treatment in the soak, makes dried walnut kernel again, carries out adding the technological means such as antioxidant, low tempertaure storage in vacuum or inflated with nitrogen packing, the packing material again and processes.
Described soak time is preferably 0.5～2h; Preferred 10 ℃～30 ℃ of described soaking temperature;
Described soak is: the aqueous solution that contains 0.01%～0.2% vitamin C, 0.01%～0.1% vitamin E, 0.01%～0.06%TBHQ, 0.01%～0.06%BHA, 0.01%～0.05%EDTA, 0.05%～0.5% citric acid, 0.01%～0.2% sodium sulfite; The described % implication concentration that is weight percentage;
Described soak is preferably: the aqueous solution that contains 0.05%～0.1% vitamin C, 0.02%～0.08% vitamin E, 0.01%～0.06%TBHQ, 0.01%～0.06%BHA, 0.01%～0.05%EDTA, 0.1%～0.3% citric acid, 0.05%～0.1% sodium sulfite;
Vitamin C and vitamin E have stronger reduction antioxidation; TBHQ is TBHQ, and BHA is butylated hydroxy anisole, and TBHQ and BHA are the food antioxidants of commonly using; EDTA is a kind of important chelating agent, can complexation of metal ions, EDTA can and the stable water soluble complexs of formation such as alkali metal, rare earth element and transition metal.Citric acid can reduce the ph value of medium and suppress the oxidizing brown stain of tannin, and sodium sulfite has the bleaching decolourization effect;
This soak is preferably, to act synergistically between each component through test of many times, and best results is better than the mixing of one-component or several components; After this soak is processed, effectively reduced acid value and the peroxide value of walnut kernel, prolonged the generation consumption and lost the time;
Drain away the water control moisture 8%～25% after the described immersion;
The spray liquid that the described rear preferred usefulness that drains away the water contains nisin, natamycin element sprays; Spray liquid contains 0.01 ‰～0.05 ‰ nisin, 0.001 ‰～0.005 ‰ natamycin element;
Described vacuum or the inflated with nitrogen packing of being packaged as;
Described packaging bag includes oxygen scavenger, and described oxygen scavenger is iron, CaO, NaOH or this area common food oxygen scavenger;
Described reserve temperature is preferred below 6 ℃;
Ordinary circumstance can be preserved 12 months for 2 ℃～6 ℃ at least, can preserve at least 18 months for-4 ℃～2 ℃, can preserve at least 30 months, and can preserve at least 36 months below-18 ℃ for-18 ℃～-4 ℃.
The present invention utilizes advanced technology that walnut kernel is carried out preservation and freshness, has solved the fresh-keeping problem of walnut kernel, prolongs walnut kernel shelf-life and shelf life.The walnut kernel nutritional labeling can not run off, and has guaranteed the most nutritive value of walnut kernel, and processing method is simple, is easy to industrial production and uses; The comprehensive utilization of multiple technologies means has reduced energy consumption, thereby has reduced the cost in the industrial production, and method is convenient practical; Walnut kernel preservation method of the present invention all can guarantee the fresh-keeping effect of walnut kernel, and method is simple and direct, is applicable to large-scale industrialization and uses.The walnut kernel of the method storage can guarantee to never degenerate more than 6 months at least, does not have rancidity, and fresh-keeping effect is obvious.
The specific embodiment
Embodiment 1
Make walnut kernel by this area common technology, walnut kernel is put in the soak soaked, soak time is 1h; 25 ℃ of soaking temperatures; Soak is: the aqueous solution that contains 0.01% vitamin C, 0.1% vitamin E, 0.01%TBHQ, 0.06%BHA, 0.01%EDTA, 0.5% citric acid, 0.01% sodium sulfite;
Drain away the water after the immersion, control moisture 8%, the spray liquid that the rear usefulness that drains away the water contains 0.05 ‰ nisin, 0.001 ‰ natamycin element sprays;
Packing is packaged as vacuum packaging behind the spray; Packaging bag includes oxygen scavenger, and oxygen scavenger is iron or this area common food oxygen scavenger;
Storage; Reserve temperature is below 6 ℃; Ordinary circumstance can be preserved 12 months for 2 ℃～6 ℃ at least, can preserve at least 18 months for-4 ℃～2 ℃, can preserve at least 30 months, and can preserve at least 36 months below-18 ℃ for-18 ℃～-4 ℃.
Embodiment 2
Make walnut kernel by this area common technology, walnut kernel is put in the soak soaked, soak time is 1.5h; 15 ℃ of soaking temperatures; Soak is: the aqueous solution that contains 0.2% vitamin C, 0.01% vitamin E, 0.06%TBHQ, 0.01%BHA, 0.05%EDTA, 0.05% citric acid, 0.2% sodium sulfite;
Drain away the water after the immersion, control moisture 15%, the spray liquid that the rear usefulness that drains away the water contains 0.01 ‰ nisin, 0.005 ‰ natamycin element sprays;
Packing behind the spray is packaged as the inflated with nitrogen packing; Packaging bag includes oxygen scavenger, and oxygen scavenger is NaOH or this area common food oxygen scavenger;
Storage; Reserve temperature is below 6 ℃; Ordinary circumstance can be preserved 12 months for 2 ℃～6 ℃ at least, can preserve at least 18 months for-4 ℃～2 ℃, can preserve at least 30 months, and can preserve at least 36 months below-18 ℃ for-18 ℃～-4 ℃.
Embodiment 3
Make walnut kernel by this area common technology, walnut kernel is put in the soak soaked, soak time is 0.5h; 30 ℃ of soaking temperatures; Soak is: the aqueous solution that contains 0.05% vitamin C, 0.08% vitamin E, 0.02%TBHQ, 0.02%BHA, 0.02%EDTA, 0.1% citric acid, 0.05% sodium sulfite;
Drain away the water after the immersion, control moisture 25%, the spray liquid that the rear usefulness that drains away the water contains 0.02 ‰ nisin, 0.003 ‰ natamycin element sprays;
Packing is packaged as vacuum packaging behind the spray; Packaging bag includes oxygen scavenger, and oxygen scavenger is iron, CaO, NaOH or this area common food oxygen scavenger;
Storage; Reserve temperature is below 6 ℃; Ordinary circumstance can be preserved 12 months for 2 ℃～6 ℃ at least, can preserve at least 18 months for-4 ℃～2 ℃, can preserve at least 30 months, and can preserve at least 36 months below-18 ℃ for-18 ℃～-4 ℃.
Embodiment 4
Make walnut kernel by this area common technology, walnut kernel is put in the soak soaked, soak time is 2h; 10 ℃ of soaking temperatures; Soak is: the aqueous solution that contains 0.1% vitamin C, 0.02% vitamin E, 0.05%TBHQ, 0.03%BHA, 0.04%EDTA, 0.3% citric acid, 0.1% sodium sulfite;
Drain away the water after the immersion, control moisture 22%, the spray liquid that the rear usefulness that drains away the water contains 0.04 ‰ nisin, 0.003 ‰ natamycin element sprays;
Packing behind the spray is packaged as the inflated with nitrogen packing; Packaging bag includes oxygen scavenger, and oxygen scavenger is CaO or this area common food oxygen scavenger;
Storage; Reserve temperature is below 6 ℃; Ordinary circumstance can be preserved 12 months for 2 ℃～6 ℃ at least, can preserve at least 18 months for-4 ℃～2 ℃, can preserve at least 30 months, and can preserve at least 36 months below-18 ℃ for-18 ℃～-4 ℃.
Embodiment 5
Walnut kernel put in the soak soak, soak time is 1h; 25 ℃ of soaking temperatures; Soak is: the aqueous solution that contains 0.01% vitamin C, 0.1% vitamin E, 0.01%TBHQ, 0.06%BHA, 0.01%EDTA, 0.5% citric acid, 0.01% sodium sulfite;
Drain away the water after the immersion, control moisture 8%, the spray liquid that the rear usefulness that drains away the water contains 0.05 ‰ nisin, 0.001 ‰ natamycin element sprays;
Packing is packaged as vacuum packaging behind the spray; Packaging bag includes oxygen scavenger, and oxygen scavenger is iron or this area common food oxygen scavenger;
Storage; Reserve temperature is below 6 ℃; Ordinary circumstance can be preserved 12 months for 2 ℃～6 ℃ at least, can preserve at least 18 months for-4 ℃～2 ℃, can preserve at least 30 months, and can preserve at least 36 months below-18 ℃ for-18 ℃～-4 ℃.
Embodiment 6
Make walnut kernel by this area common technology, walnut kernel after the rinsing is put in the soak soaked, soak time is 1.5h; 15 ℃ of soaking temperatures; Soak is: the aqueous solution that contains 0.2% vitamin C, 0.01% vitamin E, 0.06%TBHQ, 0.01%BHA, 0.05%EDTA, 0.05% citric acid, 0.2% sodium sulfite;
Drain away the water after the immersion, control moisture 15%, the spray liquid that the rear usefulness that drains away the water contains 0.01 ‰ nisin, 0.005 ‰ natamycin element sprays;
Packing behind the spray is packaged as the inflated with nitrogen packing; Packaging bag includes oxygen scavenger, and oxygen scavenger is NaOH or this area common food oxygen scavenger;
Storage; Reserve temperature is below 6 ℃; Ordinary circumstance can be preserved 12 months for 2 ℃～6 ℃ at least, can preserve at least 18 months for-4 ℃～2 ℃, can preserve at least 30 months, and can preserve at least 36 months below-18 ℃ for-18 ℃～-4 ℃.
Embodiment 7
Make walnut kernel by this area common technology, walnut kernel is put in the soak soaked, soak time is 0.5h; 30 ℃ of soaking temperatures; Soak is: the aqueous solution that contains 0.05% vitamin C, 0.08% vitamin E, 0.02%TBHQ, 0.02%BHA, 0.02%EDTA, 0.1% citric acid, 0.05% sodium sulfite;
Drain away the water after the immersion, control moisture 25%, the spray liquid that the rear usefulness that drains away the water contains 0.02 ‰ nisin, 0.003 ‰ natamycin element sprays;
Packing is packaged as vacuum packaging behind the spray; Packaging bag includes oxygen scavenger, and oxygen scavenger is iron, CaO, NaOH or this area common food oxygen scavenger;
Storage; Reserve temperature is below 6 ℃; Ordinary circumstance can be preserved 12 months for 2 ℃～6 ℃ at least, can preserve at least 18 months for-4 ℃～2 ℃, can preserve at least 30 months, and can preserve at least 36 months below-18 ℃ for-18 ℃～-4 ℃.
Embodiment 8
Make walnut kernel by this area common technology, walnut kernel is put in the soak soaked, soak time is 2h; 10 ℃ of soaking temperatures; Soak is: the aqueous solution that contains 0.1% vitamin C, 0.02% vitamin E, 0.05%TBHQ, 0.03%BHA, 0.04%EDTA, 0.3% citric acid, 0.1% sodium sulfite;
Drain away the water after the immersion, control moisture 22% drains rear packing, is packaged as the inflated with nitrogen packing; Packaging bag includes oxygen scavenger, and oxygen scavenger is CaO or this area common food oxygen scavenger;
Storage; Reserve temperature is below 6 ℃; Ordinary circumstance, 15 ℃～25 ℃ of normal temperature can be preserved 6 months at least, can preserve at least 12 months for 2 ℃～6 ℃, can preserve at least 18 months for-4 ℃～2 ℃, can preserve at least 30 months, and can preserve at least 36 months below-18 ℃ for-18 ℃～-4 ℃.
Embodiment 9
Make walnut kernel by this area common technology, walnut kernel after the rinsing is put in the soak soaked, soak time is 2h; 10 ℃ of soaking temperatures; Soak is: the aqueous solution that contains 0.1% vitamin C, 0.02% vitamin E, 0.05%TBHQ, 0.03%BHA, 0.04%EDTA, 0.3% citric acid, 0.1% sodium sulfite;
Drain away the water after the immersion, control moisture 22%, the spray liquid that the rear usefulness that drains away the water contains 0.04 ‰ nisin, 0.003 ‰ natamycin element sprays;
Packing behind the spray is packaged as the inflated with nitrogen packing; Packaging bag includes oxygen scavenger, and oxygen scavenger is CaO or this area common food oxygen scavenger;
Storage; Reserve temperature is below 6 ℃; Ordinary circumstance, 15 ℃～25 ℃ of normal temperature can be preserved 6 months at least, can preserve at least 12 months for 2 ℃～6 ℃, can preserve at least 18 months for-4 ℃～2 ℃, can preserve at least 30 months, and can preserve at least 36 months below-18 ℃ for-18 ℃～-4 ℃.
Embodiment 10
Walnut kernel put in the soak soak, soak time is 2h; 10 ℃ of soaking temperatures; Soak is: the aqueous solution that contains 0.1% vitamin C, 0.02% vitamin E, 0.05%TBHQ, 0.03%BHA, 0.04%EDTA, 0.3% citric acid, 0.1% sodium sulfite;
Drain away the water after the immersion, control moisture 22% drains rear packing, is packaged as the inflated with nitrogen packing;
Packaging bag includes oxygen scavenger, and oxygen scavenger is CaO or this area common food oxygen scavenger;
Storage; Reserve temperature is below 6 ℃; Ordinary circumstance, 15 ℃～25 ℃ of normal temperature can be preserved 6 months at least, can preserve at least 12 months for 2 ℃～6 ℃, can preserve at least 18 months for-4 ℃～2 ℃, can preserve at least 30 months, and can preserve at least 36 months below-18 ℃ for-18 ℃～-4 ℃.
Claims (9)
1. the preservation method of a walnut kernel is characterized in that, walnut kernel is adopted in vacuum or inflated with nitrogen packing, the packing material add antioxidant, the low tempertaure storage technological means is processed.
2. method according to claim 1 is characterized in that, described walnut kernel is preferably put first immersion treatment in the soak;
Described soak is: the aqueous solution that contains 0.01%～0.2% vitamin C, 0.01%～0.1% vitamin E, 0.01%～0.06%TBHQ, 0.01%～0.06%BHA, 0.01%～0.05%EDTA, 0.05%～0.5% citric acid, 0.01%～0.2% sodium sulfite.
3. method according to claim 2, it is characterized in that described soak is: the aqueous solution that contains 0.05%～0.1% vitamin C, 0.02%～0.08% vitamin E, 0.01%～0.06%TBHQ, 0.01%～0.06%BHA, 0.01%～0.05%EDTA, 0.1%～0.3% citric acid, 0.05%～0.1% sodium sulfite.
4. method according to claim 2 is characterized in that, described soak time is 0.5～2h; 10 ℃～30 ℃ of described soaking temperatures.
5. method according to claim 2 is characterized in that, drains away the water control moisture 8%～25% after the described immersion.
6. method according to claim 5 is characterized in that, the spray liquid that the described rear usefulness that drains away the water contains 0.01 ‰～0.05 ‰ nisin, 0.001 ‰～0.005 ‰ natamycin element sprays.
7. according to claim 1 to 6 arbitrary described methods, it is characterized in that described vacuum or the inflated with nitrogen packing of being packaged as.
8. according to claim 1 to 6 arbitrary described methods, it is characterized in that described packaging bag includes oxygen scavenger, described oxygen scavenger is iron, CaO, NaOH or this area common food oxygen scavenger.
9. according to claim 1 to 6 arbitrary described methods, it is characterized in that described reserve temperature is below 6 ℃.
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| CN103250783A (en) * | 2013-05-17 | 2013-08-21 | 西南林业大学 | Method for prolonging storage period of walnut kernels |
| CN103609677A (en) * | 2013-12-10 | 2014-03-05 | 浙江师范大学 | Comprehensive storage and preservation method for relieving lignification of loquat fruits by using vitamins |
| CN104309933A (en) * | 2014-08-28 | 2015-01-28 | 中国科学院植物研究所 | Storage and preservation method of fresh walnuts |
| CN104542961A (en) * | 2015-01-05 | 2015-04-29 | 天津商业大学 | Method for preserving fresh walnut kernels |
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| CN107279927A (en) * | 2017-07-17 | 2017-10-24 | 云南摩尔农庄生物科技开发有限公司 | Fried walnut with the long shelf-life |
| CN109090236A (en) * | 2018-08-31 | 2018-12-28 | 云南省林业科学院 | A kind of walnut kernel preservation method |
| CN110089564A (en) * | 2019-05-17 | 2019-08-06 | 绵阳德生皇食品有限责任公司 | A kind of storage method of fresh walnut kernel |
| CN113017059A (en) * | 2021-04-20 | 2021-06-25 | 中国农业科学院农产品加工研究所 | Preparation method of rehydrated walnut kernels capable of being preserved at normal temperature |
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| CN110089564A (en) * | 2019-05-17 | 2019-08-06 | 绵阳德生皇食品有限责任公司 | A kind of storage method of fresh walnut kernel |
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