CN103349312A - Process for storing and processing walnuts - Google Patents
Process for storing and processing walnuts Download PDFInfo
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- CN103349312A CN103349312A CN2013102930706A CN201310293070A CN103349312A CN 103349312 A CN103349312 A CN 103349312A CN 2013102930706 A CN2013102930706 A CN 2013102930706A CN 201310293070 A CN201310293070 A CN 201310293070A CN 103349312 A CN103349312 A CN 103349312A
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Abstract
The invention discloses a process for storing and processing walnuts. The process comprises the following steps: S1, picking out diseased walnuts from dry walnuts; S2, removing walnut shells, grading, screening, and removing impurities; S3, drying walnut kernels; S4, packaging the walnut kernels; S5, storing the walnut kernels; and S6, processing the walnut kernels. The process has the benefits as follows: a storage process of drying, vacuum packaging and refrigerating is adopted instead of a processing process of frying, boiling or the like of the walnut kernels, causing the loss of the nutrient content of the walnut kernels before storage, so that the quality guarantee period of the walnut kernels can be prolonged and the loss of the nutrient content of the walnut kernels cannot be caused; the process is simple, low in cost and easy to realize; and the stored walnut kernels are processed, so that the quality guarantee period of a product is further prolonged and the added value of the product is increased at the same time.
Description
Technical field
The present invention relates to the food processing technology technical field, particularly a kind of walnut storage and processing technology.
Background technology
Walnut distributes wide, wide in variety in China, aboundresources.Walnut has the effect of brain tonic and intelligence development, and nutritive value is abundant, can delay the aging of cell, prevents the decline of memory, and can strengthen the vigor of cell, is praised highly by increasing people.
The walnut kernel water content is high, contain grease also high, 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 a part of nutritional labeling 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.Although the processing methods such as fried, poach in recent years occurred, but the processing of these class methods easily causes the loss of walnut kernel nutritional labeling, and the shelf-life that prolongs is limited, China is to the development and production increasing year by year of walnut product at present, walnut is again seasonal very strong plant, 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 is to overcome the shortcoming of prior art, provide a kind for the treatment of process simple, can either prolong the shelf-life of walnut kernel, can not cause again walnut storage and the processing technology of the loss of walnut kernel nutritional labeling.
Purpose of the present invention is achieved through the following technical solutions: a kind of walnut storage and processing technology, and it may further comprise the steps:
S1, walnut dry fruit choosing fruit enter to store the row filter that advances to dry fruit, choose the disease fruit;
S2, breaking walnut shell carry out heat treatment to the walnut dry fruit of harvesting and storing at once, in the heat treatment process, avoid the injury to walnut kernel; To the walnut kernel sizing screening of different integrity degrees, remove impurity;
The drying of S3, walnut kernel by drying plant, is dried to the walnut kernel water content less than 5% with walnut kernel, and the temperature in the dry run is no more than 35 ℃;
The packing of S4, walnut kernel adopts lucifuge, low temperature resistant freezing packaging bag that walnut kernel is carried out vacuum packaging;
The storage of S5, walnut kernel, the product after the vacuum packaging are put into freezer and are stored, and storage temperature is 5 ℃, and storing relative humidity is 55%～60%;
The processing of S6, walnut kernel boils glycosyl in sugar pot, pour into the walnut kernel of storage in the glycosyl and stir, and glycosyl covers the surface of all walnut kernel, compressing tablet after the cooled and solidified, and walnut cake is namely made in stripping and slicing, adopts nitrogen filling packing machine to carry out the inflated with nitrogen packing.
The present invention has the following advantages: the present invention does not carry out the processing technology that fried or poach etc. cause the walnut kernel nutrient loss to walnut kernel before storage, but adopt storage technology dry, that the vacuum lucifuge is packed, refrigerated, can either prolong the shelf-life of walnut kernel, can not cause again the loss of walnut kernel nutritional labeling; And treatment process is simple, cost is low, be easy to realization; The processing that the walnut kernel of preserving carries out is processed, then further prolonged the shelf-life of product, improve simultaneously value-added content of product.
The specific embodiment
The present invention will be further described below in conjunction with embodiment, and protection scope of the present invention is not limited to the following stated:
Embodiment:
A kind of walnut storage and processing technology, it may further comprise the steps:
S1, walnut dry fruit choosing fruit, whether Walnut Fruit has disease directly to affect the walnut length of storage period, and walnut is disease-free, quality better, then storage period is long; Otherwise, then storage period short, economic worth is low.Insect pest, disease easily occuring in the walnut storage, in order to reduce the appearance of these problems in the storage, enter to store the row filter that advances to dry fruit, chooses the disease fruit.
S2, breaking walnut shell carry out heat treatment to the walnut dry fruit of harvesting and storing at once, in the heat treatment process, should avoid the injury to walnut kernel as far as possible; To the walnut kernel classification, to the walnut kernel sizing screening of different integrity degrees, remove impurity.
Shelling mainly is to utilize manpower to come the walnut dry fruit is carried out heat treatment.At first the walnut dry fruit is selected, rejected the walnut dry fruit underproof, that disease is arranged, and then utilization manually shells to the walnut dry fruit.Because the oxidation of walnut and become sour with shelling after the granularity integrity degree of walnut kernel certain relation is arranged, so in the process that shells, should avoid as far as possible walnut kernel to come to harm.
The drying of S3, walnut kernel by drying plant, is dried to the walnut kernel water content less than 5% with walnut kernel, and the temperature in the dry run is no more than 35 ℃.
Control the water content of walnut kernel by the dry treatment process of walnut kernel, walnut kernel through heat treatment carries out processed at once, when the walnut kernel water content less than 8% the time, its water activity is generally less than 0.64, with this understanding, can suppress the most of microbe growth and breeding.
In the dry run of walnut kernel, CCP: 1, the temperature in the control dry run is no more than 35 ℃; 2, dried walnut kernel water content is less than 5%.
The packing of S4, walnut kernel adopts lucifuge, low temperature resistant freezing packaging bag that walnut kernel is carried out vacuum packaging,
Light can promote the oxidation of grease significantly, the having the greatest impact of ultraviolet light, and the Oxidation of Fat and Oils of oxygen concentration and walnut kernel has close relationship.The packing main purpose of walnut kernel be lucifuge, the resistance oxygen, avoid walnut kernel oxidation, become sour.The present invention adopts vacuum-packed mode to achieve the above object.And the material that the present invention adopts vacuum packaging bag is " PA+PE seven-layer co-extrusion ", and this material has the effect of high-barrier to oxygen, water, carbon dioxide, smell etc., can anti-subzero 20 ℃ of lower cryogenic freezings, and photophobism is good, and heat sealability is good.
The storage of S5, walnut kernel, the product after the vacuum packaging are put into freezer and are stored, and storage temperature is 5 ℃, and storing relative humidity is 55%～60%;
Temperature is the primary environment factor that affects the shelf-life of walnut kernel, and temperature is higher, and respiratory intensity is larger.Experiment shows will be avoided the walnut kernel oxidation, becomes sour, and the reserve temperature of walnut kernel is less than 10 ℃.Humidity is one of the key factor that affects the storage effect of walnut kernel.Experiment shows that relative humidity is 50%～60%, the better condition of storage walnut.Walnut kernel is to CO
2Insensitive, high concentration CO
2O with low concentration
2Storage to walnut is favourable.Adopt oxygen barrier packing or nitrogen-filled packaging, can suppress the breeding harm of microorganism and insect pest, and can control oil and fat's.
Temperature, humidity are very important to the preservation and freshness of walnut kernel.Walnut kernel is preserved in low-temp bunker by the control temperature and humidity.CCP: the product after the vacuum packaging is put into freezer and is stored, and 5 ℃ of storage temperatures store relative humidity 55%～60%
The processing of S6, walnut kernel, in the sugar pot, boil glycosyl, the walnut kernel of storage is poured in the glycosyl and stirred, glycosyl covers the surface of all walnut kernel, compressing tablet after the cooled and solidified, and walnut cake is namely made in stripping and slicing, adopt nitrogen filling packing machine to carry out the inflated with nitrogen packing, the packaging bag material that adopts is BPP/CPP, and to the effect of the high-barrier such as oxygen, water, carbon dioxide, smell, heat sealability is good.
The method that boils glycosyl is:
(1), take by weighing white granulated sugar, the glucose syrup that accounts for walnut kernel weight 60～80%, the starch that accounts for walnut kernel weight 4～20% that accounts for walnut kernel weight 10～30%, the vegetable oil that accounts for walnut kernel weight 2～4%,
(2), syrup is made: 25～35% the water of preparing to be equivalent to white granulated sugar weight, water is added in the infusion jacketed pan, after opening infusion jacketed pan direct-through valve, open steam valve, air pressure is controlled at 1.5～2MPa, treat to close when straight-through valve has gas to discharge direct-through valve, when rising to 40 ℃～60 ℃, water temperature adds white granulated sugar, air pressure is controlled at 3.5～4MPa, and white granulated sugar in the agitated kettle, after white granulated sugar dissolves fully, add the aforementioned glucose syrup that takes by weighing, mix rear temperature and rise to more than 90 ℃, be filled in the storage sugar bowl with 60～100 eye mesh screens, obtain syrup for subsequent use;
(2) starch milk is made: the starch that takes by weighing is added water evenly stir and close, the weight ratio of starch and water is 0.8～1.2:3.5～4, forms starch milk wait stirring after closing evenly, guarantees then starch to be carried out rehydration and process without the powder bubble, and rehydration time is not less than 10 minutes;
(3) gelatinization: the infusion jacketed pan is cleaned, the vegetable oil that takes by weighing is added in the infusion jacketed pan, add water purification, open the jacketed pan direct-through valve after, open steam valve, steam pressure is controlled at 1.5～2MPa, when treating that straight-through valve is given vent to anger, close straight-through valve; Then open jacketed pan mixer power supply, when water temperature rises to 40～60 ℃, starch milk for subsequent use is stirred, with pouring in the infusion jacketed pan after the filtration of 60～100 mesh sieves, air pressure keeps 1.5～2.5MPa, heating up to stir enters the gelatinization state, treats that the gelatinization imbibition to the aobvious transparence of the solution that detects by an unaided eye, enters punching slurry flow process;
(4) punching slurry: the quantitative syrup after will filtering adds in the gelatinized corn starch, after stirring air pressure is controlled at 3～5MPa, carry out infusion, when the infusion temperature constantly increases, evaporation, the air pressure change of moisture are frequent, adjust air pressure, guarantee the safety operation of jacketed pan, when the safety valve tripping, should in time adjust air pressure valve during exhaust; After the infusion to 60 minute, remain grease in will preparing burden, progressively add in the pot, when temperature reached 88～90 ℃, selective examination was endured warm frequency and should be increased, when temperature reaches 93～95 ℃, the sugar head is cut into fritter progressively add, when temperature reaches more than 98 ℃, close steam valve, open the jacketed pan straight-through valve, obtain sugared cake for subsequent use.
Then walnut kernel and glycosyl obtained above are mixed and made, namely obtain candy batch, compressing tablet after the cooled and solidified, walnut cake is namely made in stripping and slicing.
The processing of walnut kernel also is a kind of preservation mode to walnut kernel, delays the oxidation of walnut kernel and becomes sour.By walnut kernel is carried out the shelf-life that deep processing prolongs product, improve simultaneously value-added content of product.Product quality control mainly is by raw materials such as sugar the parcel of walnut kernel to be reached the shelf-life that starvation prolongs product.CCP: after 1, walnut kernel and glycosyl mixed, walnut kernel was mixed in the glycosyl, and glycosyl covers the surface of all walnut kernel, and walnut kernel is blocked with oxygen, the contacting of water in the external world; 2, carrying out inflated with nitrogen when packing processes; 3, the packaging film material adopts BPP/CPP, and to the effect of the high-barrier such as oxygen, water, carbon dioxide, smell, heat sealability is good.
Claims (1)
1. a walnut is preserved and processing technology, and it is characterized in that: it may further comprise the steps:
S1, walnut dry fruit choosing fruit enter to store the row filter that advances to dry fruit, choose the disease fruit;
S2, breaking walnut shell carry out heat treatment to the walnut dry fruit of harvesting and storing at once, in the heat treatment process, avoid the injury to walnut kernel; To the walnut kernel sizing screening of different integrity degrees, remove impurity;
The drying of S3, walnut kernel by drying plant, is dried to the walnut kernel water content less than 5% with walnut kernel, and the temperature in the dry run is no more than 35 ℃;
The packing of S4, walnut kernel adopts lucifuge, low temperature resistant freezing packaging bag that walnut kernel is carried out vacuum packaging;
The storage of S5, walnut kernel, the product after the vacuum packaging are put into freezer and are stored, and storage temperature is 5 ℃, and storing relative humidity is 55%～60%;
The processing of S6, walnut kernel boils glycosyl in sugar pot, pour into the walnut kernel of storage in the glycosyl and stir, and glycosyl covers the surface of all walnut kernel, compressing tablet after the cooled and solidified, and walnut cake is namely made in stripping and slicing, adopts nitrogen filling packing machine to carry out the inflated with nitrogen packing.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815013A (en) * | 2013-12-04 | 2014-05-28 | 新疆农业大学 | Storage method for preventing dried Xinjiang Wen 185 thin-skin walnut from rancidity |
| CN103843883A (en) * | 2014-03-28 | 2014-06-11 | 胡聪林 | Green walnut fruit wax-sealing cold storage method |
| 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 |
| CN104643176A (en) * | 2015-02-14 | 2015-05-27 | 浙江大学 | Method for suppressing rancidity of walnut kernels |
| CN105595285A (en) * | 2015-12-19 | 2016-05-25 | 福建东方食品集团有限公司 | High-quality fried walnut and processing and storage method thereof |
| CN107509809A (en) * | 2017-08-17 | 2017-12-26 | 阜阳市新丰种业有限公司 | A kind of apocarya cold preserving method of controlled atmospheric packing |
| CN108783371A (en) * | 2018-07-06 | 2018-11-13 | 云南省农业科学院农产品加工研究所 | A kind of processing method of instant fresh walnut |
| CN112056484A (en) * | 2020-08-17 | 2020-12-11 | 安徽万利生态农业有限公司 | Apocarya storage method |
| CN113796415A (en) * | 2021-09-17 | 2021-12-17 | 陕西农产品加工技术研究院 | Walnut kernel acid and acid corrosion prevention method |
| CN114747618A (en) * | 2022-04-07 | 2022-07-15 | 云南楚雄东宝生物资源开发有限公司 | Method for drying and storing green peel removed walnut |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815013A (en) * | 2013-12-04 | 2014-05-28 | 新疆农业大学 | Storage method for preventing dried Xinjiang Wen 185 thin-skin walnut from rancidity |
| CN103843883A (en) * | 2014-03-28 | 2014-06-11 | 胡聪林 | Green walnut fruit wax-sealing cold storage method |
| CN103843883B (en) * | 2014-03-28 | 2015-09-30 | 胡聪林 | Walnut Chinese olive is sealed with wax cold-storage and fresh-keeping method |
| 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 |
| CN104643176A (en) * | 2015-02-14 | 2015-05-27 | 浙江大学 | Method for suppressing rancidity of walnut kernels |
| CN105595285A (en) * | 2015-12-19 | 2016-05-25 | 福建东方食品集团有限公司 | High-quality fried walnut and processing and storage method thereof |
| CN107509809A (en) * | 2017-08-17 | 2017-12-26 | 阜阳市新丰种业有限公司 | A kind of apocarya cold preserving method of controlled atmospheric packing |
| CN108783371A (en) * | 2018-07-06 | 2018-11-13 | 云南省农业科学院农产品加工研究所 | A kind of processing method of instant fresh walnut |
| CN112056484A (en) * | 2020-08-17 | 2020-12-11 | 安徽万利生态农业有限公司 | Apocarya storage method |
| CN113796415A (en) * | 2021-09-17 | 2021-12-17 | 陕西农产品加工技术研究院 | Walnut kernel acid and acid corrosion prevention method |
| CN114747618A (en) * | 2022-04-07 | 2022-07-15 | 云南楚雄东宝生物资源开发有限公司 | Method for drying and storing green peel removed walnut |
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Application publication date: 20131016 |