CN103250783B - A kind of method extending walnut kernel storage period - Google Patents
A kind of method extending walnut kernel storage period Download PDFInfo
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- CN103250783B CN103250783B CN201310184770.1A CN201310184770A CN103250783B CN 103250783 B CN103250783 B CN 103250783B CN 201310184770 A CN201310184770 A CN 201310184770A CN 103250783 B CN103250783 B CN 103250783B
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- walnut kernel
- tea polyphenols
- bleaching shellac
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 63
- 235000020234 walnut Nutrition 0.000 title claims abstract description 62
- 238000003860 storage Methods 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 20
- 240000007049 Juglans regia Species 0.000 title description 2
- 241000758789 Juglans Species 0.000 claims abstract description 63
- 229920001800 Shellac Polymers 0.000 claims abstract description 28
- 238000004061 bleaching Methods 0.000 claims abstract description 28
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 28
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 28
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims abstract description 28
- 239000004208 shellac Substances 0.000 claims abstract description 28
- 229940113147 shellac Drugs 0.000 claims abstract description 28
- 235000013874 shellac Nutrition 0.000 claims abstract description 28
- 238000004806 packaging method and process Methods 0.000 claims abstract description 18
- 238000007789 sealing Methods 0.000 claims abstract description 16
- 238000005057 refrigeration Methods 0.000 claims abstract description 9
- 238000007605 air drying Methods 0.000 claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000002131 composite material Substances 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 230000001590 oxidative effect Effects 0.000 abstract description 3
- 230000003449 preventive effect Effects 0.000 abstract description 3
- 238000009461 vacuum packaging Methods 0.000 abstract description 3
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 2
- 241000758791 Juglandaceae Species 0.000 description 2
- 235000013757 Juglans Nutrition 0.000 description 2
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
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- 230000000694 effects Effects 0.000 description 2
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- -1 flavanol compound Chemical class 0.000 description 2
- 235000011987 flavanols Nutrition 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
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- 238000004519 manufacturing process Methods 0.000 description 2
- 235000010388 propyl gallate Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- XKZQKPRCPNGNFR-UHFFFAOYSA-N 2-(3-hydroxyphenyl)phenol Chemical group OC1=CC=CC(C=2C(=CC=CC=2)O)=C1 XKZQKPRCPNGNFR-UHFFFAOYSA-N 0.000 description 1
- IKEHOXWJQXIQAG-UHFFFAOYSA-N 2-tert-butyl-4-methylphenol Chemical compound CC1=CC=C(O)C(C(C)(C)C)=C1 IKEHOXWJQXIQAG-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 241001516928 Kerria lacca Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000010022 Myron Substances 0.000 description 1
- 241001439614 Myron Species 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Chemical class 0.000 description 1
- 239000004410 anthocyanin Chemical class 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
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- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Chemical class O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 239000000025 natural resin Substances 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 230000003617 peroxidasic effect Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 1
- 125000000999 tert-butyl group Chemical group [H]C([H])([H])C(*)(C([H])([H])[H])C([H])([H])[H] 0.000 description 1
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of method extending walnut kernel storage period, belong to food fresh keeping storage technique field.The method comprises the steps: the bleaching shellac prepared, Tea Polyphenols composite solution to be sprayed at equably on the walnut kernel that cleaned and dried, by its natural air drying; Walnut kernel after air-dry is loaded in packaging bag, through to vacuumize and heat-sealing completes packaging; Again by packaged walnut kernel in room temperature storage or refrigeration.The present invention adopts natural bleaching shellac, Tea Polyphenols composite solution is smeared walnut kernel, overcome the limitation of synthetized oxidation preventive agent, adopt vacuum packaging simultaneously, effectively inhibit the oxidative rancidity of walnut kernel, extend the storage time of walnut kernel, be conducive to the sale transport of walnut kernel, maintain the edible quality of walnut kernel for more time.
Description
Technical field
The invention belongs to food fresh keeping storage technique field, particularly, relate to a kind of method extending walnut kernel storage period.
Background technology
Walnut (JuglansregiaL.) has another name called English walnut, Jiang Tao, for Juglandaceae (Juglandaceae) juglans (Juglans) perennial deciduous tree, for one of large dry fruit in the world four, originate in East Asia, W. Asia and north America region, it is mainly distributed in Asia, Europe and South and North America, Asia is mainly distributed in the countries such as China, India, Afghanistan, Iran, and China is mainly distributed in the provinces and regions such as Shanxi, Hebei, Qinghai, Shaanxi, Yunnan.In walnut oil, unrighted acid (oleic acid, linoleic acid plus linolenic acid) generally accounts for more than 90% of total amount, and especially linolenic acid content is apparently higher than other plant.Therefore, walnut kernel is all considered to a kind of brain-care foods of high-quality since ancient times, all multicomponents can improve the metabolic balance of brain, improve the biomembrane function of nerve cell, reduce blood viscosity, have scavenging free radicals, anti-aging effects, suppress the peroxidatic reaction of lipid of body, in Traditional Chinese Medicine, walnut kernel has kidney tonifying, warm lung and nurses one's health effect of internal organ.
Lac has another name called shellac, be a kind of lac insect parasitize some legume branches suck myron after a kind of aubergine natural resin of secreting.Lac is a kind of multi-functional natural polymer, have film forming, protection against the tide, water conservation, anticorrosion, stable chemical nature, to the premium properties such as human non-toxic is non-stimulated.World lac produces and mainly concentrates on Southeast Asia and South Asia region, Chinese lac major production areas in Yunnan, Guizhou, 8 provinces such as Sichuan, its output accounts for more than 90% of national total output.
Bleaching shellac is the granular product of a kind of white obtained after lac passes through decolouring, bleaching, cleaning.Recent study shows that bleaching shellac has good effect for the preservation and freshness of apple, mango, blue or green crisp Lee etc.
Tea Polyphenols is the general name of Polyphenols of Tea, comprises flavanol compound, anthocyanin class, flavonoids, flavonols and phenolic acid class etc.Wherein important with flavanol compound material (catechin).Tea Polyphenols is the All Pure Nature antioxidant food extracted from tealeaves, has oxidation resistance strong, has no side effect, the features such as free from extraneous odour.
Because walnut contains a large amount of greases, therefore, walnut kernel is oxidizable in storage transportation to become sour, and there will be Kazakhstan and loses smell, produce harmful material, thus greatly reduce its nutritive value and commodity value time serious.Prevent walnut kernel oxidative rancidity many employings synthetized oxidation preventive agent tert-butyl-p-cresol (BHT), antrancine 12 (BHA), the tert-butyl group to diphenol (TBHQ) and n-propyl gallate (PG) etc. in currently available technology, these antioxidants have toxic and side effect due to itself, eat and can affect health for a long time or in a large number, use has limitation, so people turn to sight the natural extracted in each Plants, animal tissue gradually, as the antioxidant of edible oil and fat.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of method extending walnut kernel storage period is provided.It adopts bleaching shellac, Tea Polyphenols composite solution to smear cleaning the walnut kernel dried, and vacuum packaging storage is carried out to walnut kernel, overcome the limitation of synthetized oxidation preventive agent, extend the storage time of walnut kernel, be conducive to the sale transport of walnut kernel, maintain the edible quality of walnut kernel for more time.
Following technical proposals of the present invention is used to reach above-mentioned object:
Extend the method for walnut kernel storage period, comprise the steps:
Step one, the bleaching shellac prepared, Tea Polyphenols composite solution be sprayed at equably on the walnut kernel that cleaned and dried;
Step 2, after step one completes, the walnut kernel of natural air drying to be loaded in packaging bag, through to vacuumize and heat-sealing completes packaging;
Step 3, by packaged walnut kernel in room temperature storage or refrigeration.
Described bleaching shellac, Tea Polyphenols composite solution adopt the configuration of bleaching shellac, Tea Polyphenols and edible alcohol to form, and by weight percentage, wherein bleaching shellac ratio is 0.5% ~ 1.5%, and Tea Polyphenols ratio is: 0.05% ~ 0.15%, and all the other are edible alcohol.
The described time vacuumized is: 25 ~ 60 seconds; Heat-sealing temperature is: 140 ~ 160 DEG C; The heat-sealing time is: 3 ~ 6 seconds;
Described refrigeration is preserved under 0 ~ 4 DEG C of temperature conditions.
In said method, the material of packaging bag is PE material.
Particularly, a kind of method extending walnut kernel storage period of the present invention, comprises the steps:
(1) bleaching shellac prepared, Tea Polyphenols complex liquid are sprayed on the walnut kernel cleaning and dry, described bleaching shellac, Tea Polyphenols complex liquid adopt the configuration of bleaching shellac, Tea Polyphenols and edible alcohol to form, by weight percentage, wherein bleaching shellac is 0.5% ~ 1.5%, Tea Polyphenols is 0.05% ~ 0.15%, and all the other are edible alcohol;
(2) after step (1) completes, loaded in packaging bag by the walnut kernel of natural air drying, through to vacuumize and heat-sealing completes packaging, described vacuumizes 25 ~ 60 seconds, heat-sealing temperature 140 ~ 160 DEG C, 3 ~ 6 seconds time;
(3) by packaged walnut kernel in room temperature storage or refrigeration, described refrigeration is preserved under 0 ~ 4 DEG C of temperature conditions.
Compared with prior art, the present invention has following beneficial effect:
1, the present invention adopts natural, and adopts vacuum packaging, effectively inhibits the oxidative rancidity of walnut kernel in storage, is conducive to the sale transport of walnut kernel, maintains the edible quality of walnut kernel for more time, extend the shelf life that it is sold.
2, the present invention has significantly prolongation walnut kernel time storage period, easy to implement, be convenient to the advantage of industrial applications, and production cost is lower.
Detailed description of the invention
Below in conjunction with embodiments of the invention, essentiality content of the present invention is described further, but does not limit the present invention with this.
Embodiment 1:
Extend the method for walnut kernel storage period, adopt following steps:
Step one, the bleaching shellac by preparing, Tea Polyphenols composite solution (wherein bleaching shellac 0.5%, Tea Polyphenols 0.05%) are sprayed on the walnut kernel that cleaned and dried equably;
Step 2, after step one completes, the walnut kernel of natural air drying is loaded in PE packaging bag, vacuumized through 30 seconds, heat-sealing temperature 140 DEG C, under the condition of 6 seconds heat-sealing time, complete packaging;
Step 3, by packaged walnut kernel in room temperature storage.
Embodiment 2:
Extend the method for walnut kernel storage period, adopt following steps:
Step one, the bleaching shellac by preparing, Tea Polyphenols composite solution (wherein bleaching shellac 0.8%, Tea Polyphenols 0.1%) are sprayed on the walnut kernel that cleaned and dried equably;
Step 2, after step one completes, the walnut kernel of natural air drying is loaded in PE packaging bag, vacuumized through 35 seconds, heat-sealing temperature 150 DEG C, under the condition of 4 seconds heat-sealing time, complete packaging;
Step 3, by packaged walnut kernel in room temperature storage.
Embodiment 3:
Extend the method for walnut kernel storage period, adopt following steps:
Step one, the bleaching shellac by preparing, Tea Polyphenols composite solution (wherein bleaching shellac 0.6%, Tea Polyphenols 0.08%) are sprayed on the walnut kernel that cleaned and dried equably;
Step 2, after step one completes, the walnut kernel of natural air drying is loaded in PE packaging bag, vacuumized through 40 seconds, heat-sealing temperature 140 DEG C, under the condition of 5 seconds heat-sealing time, complete packaging;
Step 3, packaged walnut kernel to be refrigerated under 0 ~ 4 DEG C of temperature conditions.
The walnut kernel of embodiment 1, embodiment 2 and the method described in embodiment 3 storage, its mouthfeel, color and luster, profile etc. all with fresh walnut kernel closely, obviously can extend the storage time (being not less than 12 months) of walnut kernel, be easy to industrial applications, achieve object of the present invention.
Raw material in the embodiment of the present invention is market and purchases, and the equipment without specified otherwise is conventional equipment.
Claims (5)
1. extend the method for walnut kernel storage period, comprise the steps:
(1) bleaching shellac prepared, Tea Polyphenols complex liquid are sprayed on the walnut kernel cleaning and dry;
(2) after step (1) completes, the walnut kernel of natural air drying is loaded in packaging bag, through to vacuumize and heat-sealing completes packaging;
(3) by packaged walnut kernel in room temperature storage or refrigeration;
Described bleaching shellac, Tea Polyphenols complex liquid adopt the configuration of bleaching shellac, Tea Polyphenols and edible alcohol to form, and by weight percentage, wherein bleaching shellac is 0.5% ~ 1.5%, and Tea Polyphenols is 0.05% ~ 0.15%, and all the other are edible alcohol.
2. the method for prolongation walnut kernel storage period according to claim 1, is characterized in that described vacuumizing 25 ~ 60 seconds; Heat-sealing temperature 140 ~ 160 DEG C, 3 ~ 6 seconds time.
3. the method for prolongation walnut kernel storage period according to claim 1, is characterized in that described refrigeration is preserved under 0 ~ 4 DEG C of temperature conditions.
4. the method for prolongation walnut kernel storage period according to claim 1, is characterized in that the material of packaging bag is PE material.
5. a kind of method extending walnut kernel storage period according to claim 1, is characterized in that comprising the steps:
(1) bleaching shellac prepared, Tea Polyphenols complex liquid are sprayed on the walnut kernel cleaning and dry, described bleaching shellac, Tea Polyphenols complex liquid adopt the configuration of bleaching shellac, Tea Polyphenols and edible alcohol to form, by weight percentage, wherein bleaching shellac is 0.5% ~ 1.5%, Tea Polyphenols is 0.05% ~ 0.15%, and all the other are edible alcohol;
(2) after step (1) completes, loaded in packaging bag by the walnut kernel of natural air drying, through to vacuumize and heat-sealing completes packaging, described vacuumizes 25 ~ 60 seconds, heat-sealing temperature 140 ~ 160 DEG C, 3 ~ 6 seconds time;
(3) by packaged walnut kernel in room temperature storage or refrigeration, described refrigeration is preserved under 0 ~ 4 DEG C of temperature conditions.
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| CN201310184770.1A CN103250783B (en) | 2013-05-17 | 2013-05-17 | A kind of method extending walnut kernel storage period |
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| CN201310184770.1A CN103250783B (en) | 2013-05-17 | 2013-05-17 | A kind of method extending walnut kernel storage period |
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Families Citing this family (10)
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| CN103734280B (en) * | 2013-12-18 | 2015-09-16 | 广西科技大学 | A kind of Siraitia grosvenori preservative and using method thereof |
| CN103843883B (en) * | 2014-03-28 | 2015-09-30 | 胡聪林 | Walnut Chinese olive is sealed with wax cold-storage and fresh-keeping method |
| CN104304447A (en) * | 2014-10-11 | 2015-01-28 | 广元棒仁食品有限公司 | Method for preserving green peel removed fresh walnuts |
| CN104542961B (en) * | 2015-01-05 | 2017-08-04 | 天津商业大学 | A kind of method of fresh-keeping fresh-eating walnut benevolence |
| CN105557998A (en) * | 2016-02-14 | 2016-05-11 | 谢志钢 | Antioxidant for nuts and walnut kernel deep-processing food |
| CN106820043A (en) * | 2016-12-26 | 2017-06-13 | 云南木元食品有限公司 | A kind of fresh flower walnut kernel and preparation method thereof |
| 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 |
| CN111436490B (en) * | 2020-05-13 | 2022-11-08 | 中国林业科学研究院林产化学工业研究所 | Preparation method of thin-shell pecan compound preservative |
| CN113632909B (en) * | 2021-08-18 | 2024-02-27 | 山西欧莱特农业科技有限公司 | Plant-based antioxidant composition and application thereof |
| CN114982826A (en) * | 2022-06-21 | 2022-09-02 | 石家庄市丸京干果有限公司 | Dry walnut kernel preservation process and walnut kernels |
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| CN102894080A (en) * | 2011-07-29 | 2013-01-30 | 甘肃陇新综合商贸有限公司 | Walnut kernel fresh-keeping method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2330456C1 (en) * | 2007-01-17 | 2008-08-10 | Олег Иванович Квасенков | Method of production of preserved food "rice salad with smoked chicken and pineapples" |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1891058A (en) * | 2005-07-01 | 2007-01-10 | 李彬 | Fruit-vegetable antistaling agent |
| CN101861892A (en) * | 2010-05-16 | 2010-10-20 | 粟学俐 | Chinese chestnut biological antistaling agent |
| CN101836673A (en) * | 2010-05-20 | 2010-09-22 | 中山市先禾生物科技有限公司 | Chinese medicinal refreshing fruit wax |
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