CN104304447A - Method for preserving green peel removed fresh walnuts - Google Patents
Method for preserving green peel removed fresh walnuts Download PDFInfo
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- CN104304447A CN104304447A CN201410533086.4A CN201410533086A CN104304447A CN 104304447 A CN104304447 A CN 104304447A CN 201410533086 A CN201410533086 A CN 201410533086A CN 104304447 A CN104304447 A CN 104304447A
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Abstract
The invention discloses a method for preserving green peel removed fresh walnuts. According to the method, fresh walnuts are preserved through process produces of selecting walnuts, removing the green peel, washing, sterilizing, soaking to preserve, packaging, and freezing. The water content of the processed green peel removed fresh walnuts is greater than 35%, the preservation time is longer than 240 days at 0-5 DEG C, and the walnuts can be preserved for 15 days at room temperature and are free of mold, thick in flavor and free of odor.
Description
Technical field
The present invention relates to agricultural products storage and preservation technical field, particularly relate to a kind of preservation method removing rascal fresh-eating walnut.
Background technology
Walnut is woody oleiferous plants world-famous, and it has abundant nutrition and higher economic worth, is therefore called as one of the world's " four is large " dry fruit.In walnut kernel, fat content is about 50-63%, protein content about 15.4%, carbohydrate content about 10%, crude fiber content about 5.8%, content of ashes about 1.5%, in addition the trace element of the multiple human body needs of content, therefore has very high nutritive value.In addition, walnut also have pleasantly to enrich blood, relieving cough and reducing sputum, moistening lung kidney tonifying, the function such as nourishes rough skin.At present, the walnut commercially sold mostly is dry product, and fresh-eating walnut is due to the short less sale of fresh-keeping shelf-life.So-called fresh-eating walnut sloughs green rind walnut, and water content is at 35%-45%, and direct eating mouth feel is crisp sweet, has the fragrance that walnut is intrinsic.Because walnut kernel contains a large amount of unrighted acids and high moisture content, existing fresh-keeping and preserving method, easily there is phenomenon spoiled by rancid oil or fat in walnut, fresh-eating walnut more easily occur spoiled by rancid oil or fat, moisture content is many, form acid and macerate taste, go rotten rotten, fresh-eating walnut listing is very short.Therefore the processing of fresh-eating walnut and its fresh-keepingly all seem particularly urgent, crucially solve the going mouldy of walnut, moisture content is many, taste is macerated in acid, reaches the quality and safety standard of fresh-eating walnut.
Summary of the invention
In view of above-mentioned weak point, the object of the present invention is to provide that a kind of fresh keeping time is long, taste quality good, the preservation method removing rascal fresh-eating walnut of instant.
In order to achieve the above object, the present invention is by the following technical solutions:
A kind of preservation method of rascal fresh-eating walnut that goes comprises the following steps:
(1) select: the fresh walnut of harvesting ripe is carried out size and selects, reject rotten sick fruit;
(2) de-rascal: mechanical exfoliation, polishing remove flesh clothing;
(3) cleaning and sterilizing: be the water cleaning of 3 by pH value, then be the Ozone Water sterilization 3-5min of 5-10mg/l by concentration;
(4) fresh-keeping immersion: walnut is soaked 5-10min in fresh-keeping liquid, pulls out and drain;
(5) pack: pack with 0.06MMPE package bag vacuum, vacuum 0.08MPA, in packaging bag, place the getter of walnut quality 1% simultaneously;
(6) freeze preservation: packaged walnut is carried out fresh-retaining preserving under 0-5 degrees celsius.
Described fresh-keeping liquid mixes obtained by the component of following mass percent:
1%-1.5% shitosan
0.1-0.2% hydrochloric acid
0.1%-0.2% silica
0.1%-0.2% potassium sorbate
0.1%-0.2% ditert-butylhydro quinone
Surplus is pure water.
Described concentration of hydrochloric acid is 31%.
Described getter is mixed by the component of following weight:
Active carbon 9 parts, aluminium triphosphate 1 part.
Beneficial effect of the present invention is: what process through the inventive method removes rascal fresh-eating walnut, and walnut water content, all more than 35%, reaches more than 240 days 0-5 DEG C of fresh keeping time, and preserve 15 days under room temperature, walnut is without going mouldy, with rich flavor, free from extraneous odour.
Detailed description of the invention
We will the present invention is further illustrated in conjunction with specific embodiments below.
A kind of preservation method of rascal fresh-eating walnut that goes comprises the following steps:
(1) select: the fresh walnut of harvesting ripe is carried out size and selects, reject rotten sick fruit;
(2) de-rascal: mechanical exfoliation, polishing remove flesh clothing;
(3) cleaning and sterilizing: be water (pH value with the hydrochloric acid water transfer) cleaning of 3 by pH value, then be the Ozone Water sterilization 3-5min of 5-10mg/l by concentration;
(4) fresh-keeping immersion: walnut is soaked 5-10min in fresh-keeping liquid, pulls out and drain; Fresh-keeping liquid mixes obtained by the component of following mass percent:
1%-1.5% shitosan
0.1-0.2% concentration is the hydrochloric acid of 31%
0.1%-0.2% silica
0.1%-0.2% potassium sorbate
0.1%-0.2% ditert-butylhydro quinone
Surplus is pure water.
(5) pack: pack with 0.06MMPE package bag vacuum, vacuum 0.08MPA, in packaging bag, place the getter of walnut quality 1% simultaneously; Getter is mixed by the component of following weight: active carbon 9 parts, aluminium triphosphate 1 part.
(6) freeze preservation: packaged walnut is carried out fresh-retaining preserving under 0-5 degrees celsius.
Test example:
The inventive method and conventional ventilation room temperature preservative and vacuum packaging preservative are carried out contrast test:
Test products and method:
A product: the inventive method products obtained therefrom.
B product: same A product is equally directly preserved by the walnut after de-rascal, cleaning and sterilizing process under routine ventilation room temperature condition;
C product: by same A product equally by the walnut 0.06MMPE package bag vacuum packaging after de-rascal, cleaning and sterilizing, vacuum 0.08MPA, preserves under 0-5 DEG C of condition;
D product: by same A product equally by the walnut 0.06MMPE package bag vacuum packaging after de-rascal, cleaning and sterilizing, vacuum 0.08MPA, in packaging bag, place the getter (getter is with getter of the present invention) of walnut quality 1% simultaneously, preserve under 0-5 DEG C of condition;
Result of the test:
By the preservation and freshness 240 days under 0-5 DEG C of condition of A product, after testing, walnut moisture content is about 35-40%, and walnut is without going mouldy, and lose without breathing out, with rich flavor, free from extraneous odour, as fresh walnut.
Preserved under routine ventilation room temperature condition by B product, preservation and freshness is after 20 days, and walnut moisture content is about 15%; After 30 days, walnut occurs breathing out change, and mouthfeel peculiar smell, after 40 days, going mouldy appears in walnut.
Preserved under 0-5 DEG C of condition by C product, preservation and freshness 60 days, walnut moisture content is about 25%; After 80 days, walnut occurs breathing out change, and mouthfeel peculiar smell, after 90 days, going mouldy appears in walnut.
Preserved under 0-5 DEG C of condition by D product, preservation and freshness 80 days, walnut moisture content is about 25%; After 90 days, walnut occurs breathing out change, and mouthfeel peculiar smell, after 120 days, going mouldy appears in walnut.
Claims (4)
1. remove a preservation method for rascal fresh-eating walnut, it is characterized in that: the method comprises the following steps:
(1) select: the fresh walnut of harvesting ripe is carried out size and selects, reject rotten sick fruit;
(2) de-rascal: mechanical exfoliation, polishing remove flesh clothing;
(3) cleaning and sterilizing: be the water cleaning of 3 by pH value, then be the Ozone Water sterilization 3-5min of 5-10mg/l by concentration;
(4) fresh-keeping immersion: walnut is soaked 5-10min in fresh-keeping liquid, pulls out and drain;
(5) pack: pack with 0.06MMPE package bag vacuum, vacuum 0.08MPA, in packaging bag, place the getter of walnut quality 1% simultaneously;
(6) freeze preservation: packaged walnut is carried out fresh-retaining preserving under 0-5 degrees celsius.
2. the preservation method removing green rind walnut according to claim 1, is characterized in that: described fresh-keeping liquid mixes obtained by the component of following mass percent:
1%-1.5% shitosan
0.1-0.2% hydrochloric acid
0.1%-0.2% silica
0.1%-0.2% potassium sorbate
0.1%-0.2% ditert-butylhydro quinone
Surplus is pure water.
3. the preservation method removing green rind walnut according to claim 2, is characterized in that: described concentration of hydrochloric acid is 31%.
4. the preservation method removing green rind walnut according to claim 1, is characterized in that: described getter is mixed by the component of following weight:
Active carbon 9 parts, aluminium triphosphate 1 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533086.4A CN104304447A (en) | 2014-10-11 | 2014-10-11 | Method for preserving green peel removed fresh walnuts |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533086.4A CN104304447A (en) | 2014-10-11 | 2014-10-11 | Method for preserving green peel removed fresh walnuts |
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| CN104304447A true CN104304447A (en) | 2015-01-28 |
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| CN201410533086.4A Pending CN104304447A (en) | 2014-10-11 | 2014-10-11 | Method for preserving green peel removed fresh walnuts |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372815A (en) * | 2017-09-19 | 2017-11-24 | 温县华鑫家庭农场 | A kind of fresh-eating walnut antistaling process |
| CN107549305A (en) * | 2017-08-25 | 2018-01-09 | 天津科技大学 | A kind of processing storage fresh-keeping method for eating rascal walnut in shell raw and application |
| CN108850133A (en) * | 2018-06-28 | 2018-11-23 | 熊建凉 | Green rind walnut preservation method |
| CN108935661A (en) * | 2018-06-06 | 2018-12-07 | 孙学兵 | A kind of preparation method of the green fresh walnut of freezing |
| CN109090236A (en) * | 2018-08-31 | 2018-12-28 | 云南省林业科学院 | A kind of walnut kernel preservation method |
| CN109497130A (en) * | 2018-12-26 | 2019-03-22 | 霍成点 | A kind of preservation method of fresh wet walnut kernel |
| CN110074183A (en) * | 2019-05-28 | 2019-08-02 | 杭州姚生记食品有限公司 | Composite preservative and application method and fresh-keeping hickory nut before a kind of hickory nut raw material is store |
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663465A (en) * | 2005-04-13 | 2005-09-07 | 齐宏之 | Technology for processing fresh-keeping hulled walnut kernel |
| CN1883279A (en) * | 2006-05-27 | 2006-12-27 | 北海市平泰纳米材料应用研究有限公司 | A lychee and longan fresh-keeping agent with nano-chitosan as main ingredient and method for preparing same |
| CN101209067A (en) * | 2007-12-23 | 2008-07-02 | 山东省果树研究所 | Processing and fresh-keeping method for fresh-eating walnut |
| CN103250783A (en) * | 2013-05-17 | 2013-08-21 | 西南林业大学 | Method for prolonging storage period of walnut kernels |
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2014
- 2014-10-11 CN CN201410533086.4A patent/CN104304447A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663465A (en) * | 2005-04-13 | 2005-09-07 | 齐宏之 | Technology for processing fresh-keeping hulled walnut kernel |
| CN1883279A (en) * | 2006-05-27 | 2006-12-27 | 北海市平泰纳米材料应用研究有限公司 | A lychee and longan fresh-keeping agent with nano-chitosan as main ingredient and method for preparing same |
| CN101209067A (en) * | 2007-12-23 | 2008-07-02 | 山东省果树研究所 | Processing and fresh-keeping method for fresh-eating walnut |
| CN103250783A (en) * | 2013-05-17 | 2013-08-21 | 西南林业大学 | Method for prolonging storage period of walnut kernels |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549305A (en) * | 2017-08-25 | 2018-01-09 | 天津科技大学 | A kind of processing storage fresh-keeping method for eating rascal walnut in shell raw and application |
| CN107372815A (en) * | 2017-09-19 | 2017-11-24 | 温县华鑫家庭农场 | A kind of fresh-eating walnut antistaling process |
| CN108935661A (en) * | 2018-06-06 | 2018-12-07 | 孙学兵 | A kind of preparation method of the green fresh walnut of freezing |
| CN108850133A (en) * | 2018-06-28 | 2018-11-23 | 熊建凉 | Green rind walnut preservation method |
| CN108850133B (en) * | 2018-06-28 | 2022-01-25 | 熊建凉 | Method for preserving green-peel walnuts |
| CN109090236A (en) * | 2018-08-31 | 2018-12-28 | 云南省林业科学院 | A kind of walnut kernel preservation method |
| CN109497130A (en) * | 2018-12-26 | 2019-03-22 | 霍成点 | A kind of preservation method of fresh wet walnut kernel |
| 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 |
| CN110074183A (en) * | 2019-05-28 | 2019-08-02 | 杭州姚生记食品有限公司 | Composite preservative and application method and fresh-keeping hickory nut before a kind of hickory nut raw material is store |
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Address after: 628031 seven industrial parks, overturned District, Sichuan, Guangyuan Applicant after: Guangyuan stick food Polytron Technologies Inc Address before: 628031, Sichuan City, Guangyuan province Chao District Township Applicant before: Guangyuan Bangren Food Co., Ltd. |
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Application publication date: 20150128 |
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