CN106579238A - Macadamia and processing method thereof - Google Patents
Macadamia and processing method thereof Download PDFInfo
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- CN106579238A CN106579238A CN201611069662.XA CN201611069662A CN106579238A CN 106579238 A CN106579238 A CN 106579238A CN 201611069662 A CN201611069662 A CN 201611069662A CN 106579238 A CN106579238 A CN 106579238A
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- 238000010438 heat treatment Methods 0.000 claims description 18
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- 238000005188 flotation Methods 0.000 claims description 12
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Abstract
The invention provides macadamia and a processing method thereof, and belongs to the field of food processing. The method comprises the following steps of selecting macadamia; then performing processing to form an opening in the periphery of a macadamia shell in a mechanical cutting manner; then placing the processed macadamia at 75-135 DEG C for fixation treatment for 10-15min; then enabling the macadamia after the fixation treatment to be mixed with feed liquid when the macadamia is hot, and after 2-5min, cleaning the macadamia which is mixed with the feed liquid; and after performing standing treatment for 2-10h, performing drying treatment on the macadamia after standing at 40-100 DEG C for 8-16h. By the processing method disclosed by the invention, the raw and astringent taste of the macadamia can be effectively removed, the mouth feel of the macadamia can be improved, and besides, the problem that macadamia shells are difficult to rind is effectively solved. The macadamia is comfortable and crisp in mouth feel, shell surfaces are reddish-brown and rich in gloss, and besides, the macadamia shells are free from stickness, easy to rind and refreshing in feel.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of Hawaii nut and its processing method.
Background technology
Hawaii nut, is a kind of tree life nut for originating in Australia.The kernel of Hawaii nut is nutritious, and peel is hard,
It is brown, 15-16 gram of single fruit weight.The oil content 70% or so, protein 9% of Hawaii nut, carbohydrate 10%, and contain
8 kinds of aminoacid, mineral and vitamin needed by human.
Hawaii nut nutritional labeling is extremely enriched, and is described as " dry fruit queen ", and edible part is kernel.Hawaii nut is rich in
Monounsaturated fatty acid, the blood fat and blood sugar level of human body can not only be adjusted, moreover it is possible to effectively reduce the total gallbladder of serum in blood plasma
The content of sterin and low-density lipoprotein cholesterol.
The shell of Hawaii nut is hard, it is necessary to could broken shell acquirement kernel by instrument.Without the Xia Wei of processed
The kernel of smooth fruit has very strong jerky taste, and eating mouth feel is bad, and many people select due to being difficult to stand the astringent taste of Hawaii nut
Abandon eating.
The content of the invention
The first object of the present invention is to provide a kind of processing method of Hawaii nut, can be had by this processing method
Effect removes the jerky taste of Hawaii nut, improves the mouthfeel of Hawaii nut, and difficulty of peeling off when efficiently solving edible Hawaii nut
Problem.
The second object of the present invention is to provide a kind of Hawaii nut, and the mouthfeel of this Hawaii nut is pleasant, crisp, shell
Surface in rufous and being rich in gloss, while shell is inviscid, easily peel off, feel is salubrious.
In order to realize the above-mentioned purpose of the present invention, spy employs the following technical solutions：
A kind of processing method of Hawaii nut, it includes：
Hawaii nut of the particle diameter for 20-28mm is chosen, and the size and size according to Hawaii nut is carried out to Hawaii nut
Sieving and grading；Subsequently, by flotation and select rejecting bad seed；
The periphery processing of the shell by the way of machine cuts in Hawaii nut is open, and the extension angle of opening is 180-
320°；Again by the way of screening and selecting crude drugs with winnower, removing remains in the housing powder in the shell of Hawaii nut；
The process 10-15min that completes is carried out at Hawaii nut is placed in into 75-135 DEG C, subsequently by the Hawaii nut and feed liquid of heat
After mixing 2-5min, by Hawaii nut take out and removed by the way of spraying treatment Hawaii nut shell surface feed liquid,
Again after stewing process 2-10h, by Hawaii nut at 40-100 DEG C dried 8-16h.
Hawaii nut obtained in a kind of processing method by above-mentioned Hawaii nut.
Compared with prior art, beneficial effects of the present invention are：
Hawaii nut to choosing is screened and flotation, will have bad seed, shell to have breakage and size underproof summer
Prestige is razed fruit and is rejected, so as to improve the quality uniformity of the Hawaii nut of same batch production.Opening process, energy are carried out to Hawaii nut
Broken shell difficult problem during enough effectively solvings edible Hawaii nut, and contribute to feed liquid and smoothly enter to carry out kernel in shell
Tasty process.
The process that completes is carried out to Hawaii nut at 75-135 DEG C, the kernel of the Hawaii nut of ecosystem can be effectively removed
Jerky taste, improve the mouthfeel of Hawaii nut, and make the open-shaped state after by high temperature of the pore in kernel, contribute to follow-up
The quick infiltration of feed liquid.Hawaii nut is mixed while hot with feed liquid, the pore opened in kernel can be closed gradually after low temperature is run into
Close, contribute to feed liquid and rapidly penetrate in kernel, so that Hawaii nut is more tasty.
The feed liquid cleaned outside shell by the way of spraying, the moisture that can avoid cleaning is entered in shell, to shell
Interior feed liquid is diluted.After Hawaii nut stewing process 2-10h, the feed liquid in shell is gradually penetrated in kernel, subsequently,
Hawaii nut dried 8-16h at 40-100 DEG C, contributes to gradually decreasing the moisture in the kernel for carrying feed liquid, has
Help make kernel more crisp, tasty and refreshing, so as to improve fancy grade of the people to this nutrient nut of Hawaii nut.
The mouthfeel of this Hawaii nut is pleasant, crisp, and the surface of shell is in rufous and is rich in gloss, at the same shell without
Viscosity, easily peel off, feel it is salubrious.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.It is unreceipted concrete in embodiment
Condition person, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or the unreceipted production firm person of instrument, are
The conventional products that commercially available purchase is obtained can be passed through.
Present embodiment provides a kind of processing method of Hawaii nut, and it includes：
(1) feeding：Choose particle diameter for 20-28mm Hawaii nut, and according to Hawaii nut size and size to summer prestige
Smooth fruit carries out sieving and grading.
(2) flotation：By water buoyancy, the Hawaii nut for floating on water surface upper strata is rejected, then observe by the naked eye Xia Wei
The outward appearance of smooth fruit rejects bad seed being selected.
Hawaii nut to selecting is screened and flotation, will have bad seed, shell to have breakage and size underproof summer
Prestige is razed fruit and is rejected, so as to improve the quality uniformity of the Hawaii nut of same batch production.
In preferred embodiments of the present invention, also including drying step, Hawaii nut that will be after flotation is placed in ventilation
After drying, then carry out follow-up opening process step.
(3) it is open：The periphery processing of the shell by the way of machine cuts in Hawaii nut is open, the angle of strike of opening
Spend for 180-320 °.
Opening process is carried out to Hawaii nut, broken shell difficult problem when can effectively solve the problem that edible Hawaii nut, and have
Help feed liquid and smoothly enter carry out tasty process to kernel in shell.
The extension angle of opening is 180-320 °, preferably 290-310 °, be more highly preferred to for 300 °, contribute to edible
When be more prone to opening Hawaii nut shell.
In preferred embodiments of the present invention, the width of above-mentioned opening is 0.6-1.2mm, preferably 1.0mm, this width
Opening difficulty of processing it is low, and be conducive to making appropriate feed liquid to enter in shell.If the width of opening is less than 0.6mm,
After Hawaii nut mixes with feed liquid, feed liquid is easy to form liquid film at opening, so as to prevent feed liquid from entering in shell；And work as and open
When the width of mouth is more than 1.2mm, excessive into the feed liquid in shell, the taste that can cause Hawaii nut is laid particular stress on, and increases follow-up
The difficulty of process.
The end of opening has the crack consistent with the bearing of trend of opening, contributes in the shell for opening Hawaii nut
When, shell can facilitate the taking-up that kernel is complete along the bearing of trend of opening to semi-open, it is to avoid shell opens after-opening mistake
It is little, it is necessary to could to take out after kernel is smashed to pieces.
(4) foam is sieved：By the way of screening and selecting crude drugs with winnower, removing remains in the housing powder in the shell of Hawaii nut.
The housing powder in the shell of Hawaii nut is clearly remained in, the overall cleannes of product are favorably improved, fruit is made
Core surface is cleaner, and mouthfeel is more pleasant.
Remove housing powder mode be：Housing powder is set to separate with Hawaii nut by vibration screening, it is larger to remove
The housing powder of granule；Subsequently remove remaining housing powder in shell by the way of selecting crude drugs with winnower again.Using screening and selecting crude drugs with winnower phase
With reference to mode, contribute to thoroughly removing the housing powder of residual in shell, so as to improve the quality of product.
(5) complete：The process 10-15min that completes is carried out at Hawaii nut is placed in into 75-135 DEG C.
Under this condition the process that completes is carried out to Hawaii nut, can effectively remove the kernel of the Hawaii nut of ecosystem
Jerky taste, improves the mouthfeel of Hawaii nut, and makes the open-shaped state after by high temperature of the pore in kernel, contributes to follow-up
The quick infiltration of feed liquid.
When fixing temperature is less than 75 DEG C, even if fixation time is up to 1h, the Hawaii nut after process also has fraction of
Jerky taste, mouthfeel is not still good；And fixation time is long, such as more than 15min, the color and luster of shell can be affected, make shell outside
Dim heavy tarnish, can reduce the desire that consumer is edible and buys.Conversely, when fixing temperature is more than 135 DEG C, even if fixation time
Very short, such as less than 10min, although the Hawaii nut after process is without jerky taste, generates some other impact mouthfeel
Strange taste, such as the smell of burning.
In preferred embodiments of the present invention, above-mentioned completing is processed as first Hawaii nut being positioned over into the accommodating of drying plant
In chamber, then make containing cavity temperature rise to 75-135 DEG C with the heating rate of 20-25 DEG C/min after, take out the summer after 10-15min
Prestige razes fruit.
With 20-25 DEG C/min, the preferably heating rate of 22 DEG C/min can make the temperature in containing cavity within a few minutes
75-135 DEG C is rapidly increased to, preferably 110 DEG C, is conducive to avoiding Hawaii nut from being heated for a long time at a lower temperature and affecting mouth
Sense, makes the toughness of kernel larger, not sharp and clear enough.When Hawaii nut is heated 10-15min, preferably 13min in accommodating intracavity, i.e.,
The process that completes can be completed.
(6) it is tasty：The Hawaii nut of heat is mixed after 2-5min with feed liquid, Hawaii nut is taken out.
In the present invention, feed liquid refers to the aqueous solution for seasoning prepared with condiment.Wherein the concentration of condiment can basis
Actual demand makes the appropriate adjustments.The selection of condiment can flexibly be selected according to the taste of different crowd, such as of the invention preferable
Embodiment in, condiment include salt, sugar, milk and Mel in one or more, the selection of certain condiment is not limited and this.It is logical
The addition of condiment is crossed, makes Hawaii nut present various tastes, to cater to the taste of more consumers.
Hawaii nut is mixed while hot with feed liquid, feed liquid is entered in shell by the opening on shell, is opened in kernel
Pore can be closed gradually after low temperature is run into, and contributed to feed liquid and rapidly penetrated in kernel, so that the kernel of Hawaii nut is more
Plus it is tasty.
In preferred embodiments of the present invention, the temperature of feed liquid is 10-50 DEG C, preferably 25 DEG C.According to what is expanded with heat and contract with cold
Principle, the appropriate temperature for reducing feed liquid, contributes to the quick infiltration of feed liquid, so that kernel is more tasty.
In preferred embodiments of the present invention, the Hawaii nut Jing after completing and process is while hot with the speed of 0.08-0.09m/s
In rolling through the material tank equipped with feed liquid.Under these conditions, Hawaii nut is conducive in dynamic during rolling
Break the liquid film that feed liquid is formed at opening, feed liquid is smoothly entered in shell.
(7) clean：The feed liquid on the shell surface of Hawaii nut is removed by the way of spraying treatment.
Cleaning step, is favorably improved the cleanliness factor on shell surface so as to handss not easy to stick, more clearly.With water in high pressure
The spraying of lower formation can effectively remove feed liquid and spot outside shell epidermis, and can be prevented effectively from the moisture entrance of cleaning
In shell, the feed liquid in shell is diluted, makes product not tasty enough.
In order to further improve cleaning performance, in preferred embodiments of the present invention, the time of spraying treatment is 1-3min,
Preferably 2min；The pressure of spraying treatment is 10-20MPa, preferably 15MPa.
(8) stand：After cleaning is finished, by Hawaii nut stewing process 2-10h.
After Hawaii nut is separated with feed liquid, the feed liquid of part can be still left in shell, it is slow that standing contributes to feed liquid
Penetrate in kernel so that kernel is more tasty.
In preferred embodiments of the present invention, after stewing process at 10-35 DEG C by Hawaii nut first to transfer and setting to 0 .5-4h,
Preferably place 2h；Again Hawaii nut is placed into 1.5-6h, preferably 4h at 27-30 DEG C.
First Hawaii nut is set to 0 into .5-4h in 10-35 DEG C of decentralization, enable the deep enough fruit of feed liquid that condiment is dissolved with shell
In core, the evaporation of feed liquid can be prevented effectively from and the kernel taste that causes is uneven, i.e., internal lightly seasoned and outside taste is overweight.In 0.5-
After 4h, the feed liquid of the overwhelming majority has penetrated into kernel and suffers in shell, then again Hawaii nut is placed into 1.5- at 27-30 DEG C
6h, preferably 4h, contribute to the feed liquid in kernel and continue quickly to be penetrated into toward inside kernel, make kernel more tasty.
(9) it is dried：By Hawaii nut at 40-100 DEG C dried 8-16h.
Hawaii nut dried 8-16h at 40-100 DEG C, contribute to making moisture in the kernel for carrying feed liquid by
It is decrescence few, make kernel more crisp, tasty and refreshing, so as to improve fancy grade of the people to this nutrient nut of Hawaii nut.
In preferred embodiments of the present invention, dried includes first stage, second stage and phase III, the first rank
Section is dried 1-2h for Hawaii nut at 40-45 DEG C；Second stage is dried 6-10h for Hawaii nut at 60-70 DEG C；3rd rank
Section is dried 1-4h for Hawaii nut at 90-100 DEG C.By this temperature drying mode that in gradient formula changes, Hawaii is made
Moisture in the kernel of fruit gradually evaporates, so as to improve the crunchy sensation of kernel, it is to avoid at the very start using high-temperature baking Hawaii
The abnormal flavour for really causing.
Further, dried is carried out in continuous tunnel furnace, continuous tunnel furnace drying in the first stage terminate after with 30-40
DEG C/heating rate of min is warming up to 60-70 DEG C, continuous tunnel furnace is after the drying of second stage terminates again with the liter of 30-40 DEG C/min
Warm ramp is to 90-100 DEG C.In the transient state in these three stages, carried out using the heating rate of 30-40 DEG C/min
Heat up, by making tunnel in-furnace temperature in 1min default baking temperature is reached, be effectively connected two different dry temperature
Degree, it is to avoid kernel heated time at non-default temperature is long so that the crisp sense of Hawaii nut is reduced.
In order to further improve the mouthfeel of Hawaii nut, more preferred dried is：Hawaii nut is prior to 42
Be dried 1.5h at DEG C, subsequent continuous tunnel furnace is warming up to 65 DEG C, after being dried 7h with the heating rate of 35 DEG C/min, continuous tunnel furnace with 35 DEG C/
The heating rate of min is warming up to 95 DEG C to be continued to be dried 2h.
The present embodiment also provides Hawaii nut obtained in a kind of processing method by above-mentioned Hawaii nut.This Hawaii
The mouthfeel of fruit is pleasant, crisp, and the surface of shell is in rufous and is rich in gloss, while shell is inviscid, easily peel off, feel is clear
It is refreshing.
The feature and performance of the present invention are described in further detail with reference to embodiments：
Embodiment 1
The present embodiment provides a kind of Hawaii nut, and its processing method is comprised the following steps：
A. feeding：Choose particle diameter for 23-25mm Hawaii nut, and according to Hawaii nut size and size to Hawaii
Fruit carries out sieving and grading.
B. flotation：By water buoyancy, the Hawaii nut for floating on water surface upper strata is rejected, then observe by the naked eye Hawaii
The outward appearance of fruit rejects bad seed being selected.
C. it is open：The periphery processing of the shell by the way of machine cuts in Hawaii nut is open, the angle of strike of opening
Spend for 290 ° -310 °.
D. foam is sieved：By the way of screening and selecting crude drugs with winnower, removing remains in the housing powder in the shell of Hawaii nut.
E. complete：The process 14min that completes is carried out at Hawaii nut is placed in into 130 DEG C.
F. it is tasty：The Hawaii nut for making heat mixes after 3min with feed liquid, and Hawaii nut is taken out, and the temperature of the feed liquid is 25
℃。
G. clean：The feed liquid on the shell surface of Hawaii nut is removed by the way of spraying treatment.
H. stand：After cleaning is finished, by Hawaii nut stewing process 6h.
I. it is dried：By Hawaii nut at 60 DEG C dried 10h.
Embodiment 2
The present embodiment provides a kind of Hawaii nut, and its processing method is comprised the following steps：
A. feeding：Choose particle diameter for 20-28mm Hawaii nut, and according to Hawaii nut size and size to Hawaii
Fruit carries out sieving and grading.
B. flotation：By water buoyancy, the Hawaii nut for floating on water surface upper strata is rejected, then observe by the naked eye Hawaii
The outward appearance of fruit simultaneously rejects bad seed.
C. it is open：The periphery processing of the shell by the way of machine cuts in Hawaii nut is open, the angle of strike of opening
Spend for 180 ° -220 °.
D. foam is sieved：By the way of screening and selecting crude drugs with winnower, removing remains in the housing powder in the shell of Hawaii nut.
E. complete：The process 15min that completes is carried out at Hawaii nut is placed in into 75 DEG C.
F. it is tasty：The Hawaii nut for making heat mixes after 5min with feed liquid, and Hawaii nut is taken out, and the temperature of the feed liquid is 50
℃。
G. clean：The feed liquid on the shell surface of Hawaii nut is removed by the way of spraying treatment.
H. stand：After cleaning is finished, by Hawaii nut stewing process 2h.
I. it is dried：By Hawaii nut at 100 DEG C dried 8h.
Embodiment 3
The present embodiment provides a kind of Hawaii nut, and its processing method is comprised the following steps：
A. feeding：Choose particle diameter for 21-27mm Hawaii nut, and according to Hawaii nut size and size to Hawaii
Fruit carries out sieving and grading.
B. flotation：By water buoyancy, the Hawaii nut for floating on water surface upper strata is rejected, then observe by the naked eye Hawaii
The outward appearance of fruit simultaneously rejects bad seed.
C. it is open：The periphery processing of the shell by the way of machine cuts in Hawaii nut is open, the angle of strike of opening
Spend for 300 ° -320 °.
D. foam is sieved：By the way of screening and selecting crude drugs with winnower, removing remains in the housing powder in the shell of Hawaii nut.
E. complete：The process 10min that completes is carried out at Hawaii nut is placed in into 135 DEG C.
F. it is tasty：The Hawaii nut for making heat mixes after 2min with feed liquid, and Hawaii nut is taken out, and the temperature of the feed liquid is 10
℃。
G. clean：The feed liquid on the shell surface of Hawaii nut is removed by the way of spraying treatment.
H. stand：After cleaning is finished, by Hawaii nut stewing process 10h.
I. it is dried：By Hawaii nut at 40 DEG C dried 16h.
Embodiment 4
The present embodiment provides a kind of Hawaii nut, and its processing method is comprised the following steps：
A. feeding：Choose particle diameter for 20-28mm Hawaii nut, and according to Hawaii nut size and size to Hawaii
Fruit carries out sieving and grading.
B. flotation：By water buoyancy, the Hawaii nut for floating on water surface upper strata is rejected, then observe by the naked eye Hawaii
The outward appearance of fruit simultaneously rejects bad seed.
C. it is open：The periphery processing of the shell by the way of machine cuts in Hawaii nut is open, the angle of strike of opening
Spend for 290 ° -310 °, the width of opening is 0.7-0.9mm, and the end being open has consistent with the bearing of trend of opening splitting
Seam.
D. foam is sieved：By the way of screening and selecting crude drugs with winnower, removing remains in the housing powder in the shell of Hawaii nut.
E. complete：First Hawaii nut is positioned in the accommodating intracavity of drying plant, then make the temperature of containing cavity with 22 DEG C/
After the heating rate of min rises to 75 DEG C, Hawaii nut is taken out after 13min.
F. it is tasty：Make heat Hawaii nut with the rolling speed of 0.08m/s by equipped with feed liquid material tank in, the feed liquid
Temperature be 25 DEG C.
G. clean：The feed liquid on the shell surface of Hawaii nut, the time of spraying treatment are removed by the way of spraying treatment
It is 15MPa for 2min, pressure.
H. stand：After cleaning is finished, after first Hawaii nut being placed into 2h at 25 DEG C, then by Hawaii nut in 28 DEG C of decentralizations
Put 4h.
I. it is dried：Hawaii nut is dried after 1.5h at 42 DEG C, and continuous tunnel furnace is warming up to 65 with the heating rate of 35 DEG C/min
DEG C, Hawaii nut is dried 7h at 65 DEG C；Subsequently, continuous tunnel furnace is warming up to 95 DEG C with the heating rate of 35 DEG C/min again, Hawaii
Fruit continues to be dried 2h at 95 DEG C.
Embodiment 5
A. feeding：Choose particle diameter for 20-28mm Hawaii nut, and according to Hawaii nut size and size to Hawaii
Fruit carries out sieving and grading.
B. flotation：By water buoyancy, the Hawaii nut for floating on water surface upper strata is rejected, then observe by the naked eye Hawaii
The outward appearance of fruit simultaneously rejects bad seed.
C. it is open：The periphery processing of the shell by the way of machine cuts in Hawaii nut is open, the angle of strike of opening
Spend for 290 ° -310 °, the width of opening is 0.7-1.0mm, and the end being open has consistent with the bearing of trend of opening splitting
Seam.
D. foam is sieved：By the way of screening and selecting crude drugs with winnower, removing remains in the housing powder in the shell of Hawaii nut.
E. complete：First Hawaii nut is positioned in the accommodating intracavity of drying plant, then make the temperature of containing cavity with 20 DEG C/
After the heating rate of min rises to 110 DEG C, Hawaii nut is taken out after 12min.
F. it is tasty：Make heat Hawaii nut with the rolling speed of 0.08m/s by equipped with feed liquid material tank in, the feed liquid
Temperature be 20 DEG C.
G. clean：The feed liquid on the shell surface of Hawaii nut, the time of spraying treatment are removed by the way of spraying treatment
It is 20MPa for 1min, pressure.
H. stand：After cleaning is finished, after first Hawaii nut being placed into 4h at 35 DEG C, then by Hawaii nut in 30 DEG C of decentralizations
Put 1.5h.
I. it is dried：Hawaii nut is dried after 2h at 40 DEG C, and continuous tunnel furnace is warming up to 70 DEG C with the heating rate of 40 DEG C/min,
Hawaii nut is dried 6h at 70 DEG C；Subsequently, continuous tunnel furnace is warming up to 90 DEG C with the heating rate of 30 DEG C/min again, and Hawaii nut exists
Continue to be dried 4h at 90 DEG C.
Embodiment 6
A. feeding：Choose particle diameter for 20-28mm Hawaii nut, and according to Hawaii nut size and size to Hawaii
Fruit carries out sieving and grading.
B. flotation：By water buoyancy, the Hawaii nut for floating on water surface upper strata is rejected, then observe by the naked eye Hawaii
The outward appearance of fruit simultaneously rejects bad seed.
C. it is open：The periphery processing of the shell by the way of machine cuts in Hawaii nut is open, the angle of strike of opening
Spend for 290 ° -310 °, the width of opening is 0.6-1.2mm, and the end being open has consistent with the bearing of trend of opening splitting
Seam.
D. foam is sieved：By the way of screening and selecting crude drugs with winnower, removing remains in the housing powder in the shell of Hawaii nut.
E. complete：First Hawaii nut is positioned in the accommodating intracavity of drying plant, then make the temperature of containing cavity with 25 DEG C/
After the heating rate of min rises to 75 DEG C, Hawaii nut is taken out after 15min.
F. it is tasty：Make Hawaii nut while hot with the rolling speed of 0.09m/s by equipped with feed liquid material tank in, the feed liquid
Temperature be 10 DEG C.
G. clean：The feed liquid on the shell surface of Hawaii nut, the time of spraying treatment are removed by the way of spraying treatment
It is 10MPa for 3min, pressure.
H. stand：After cleaning is finished, first by Hawaii nut after 10 DEG C of decentralizations set to 0 .5h, then by Hawaii nut at 27 DEG C
Place 6h.
I. it is dried：Hawaii nut is dried after 1h at 45 DEG C, and continuous tunnel furnace is warming up to 60 DEG C with the heating rate of 30 DEG C/min,
Hawaii nut is dried 8h at 60 DEG C；Subsequently, continuous tunnel furnace is warming up to 100 DEG C with the heating rate of 40 DEG C/min again, Hawaii nut
Continue to be dried 3h at 100 DEG C.
Experimental example
The Hawaii nut that processing method provided in an embodiment of the present invention is processed is evaluated with reference to organoleptic indicator.
First, experimental technique：
The Hawaii nut (three Sciurus vulgariss limited companies production) of the opening sold with market as reference substance, with this
Bright embodiment 1-6 is sample, random to invite 100 people to be foretasted.
2nd, evaluation criterion：
The person of foretasting according to oneself feel scored, standards of grading are taken and are foretasted the meansigma methodss of scoring and enter using 100 points of systems
Row statistics.Evaluation criterion and result are shown in respectively Tables 1 and 2.
The sensory evaluation standard of table 1.
The Analyses Methods for Sensory Evaluation Results of table 2.
| Type | Color and luster | Feel | Mouthfeel | Total score |
| Embodiment 1 | 16 | 24 | 42 | 82 |
| Embodiment 2 | 15 | 22 | 41 | 78 |
| Embodiment 3 | 16 | 23 | 40 | 79 |
| Embodiment 4 | 19 | 28 | 48 | 95 |
| Embodiment 5 | 18 | 26 | 46 | 90 |
| Embodiment 6 | 17 | 27 | 47 | 91 |
| Commercially available Hawaii nut | 13 | 18 | 34 | 65 |
As shown in Table 2,
Hawaii nut in embodiment of the present invention 1-6, shell surface is in rufous, and is rich in gloss, in sensory evaluation
The scoring that " color and luster " is one is more than 15 points, and the shell mattness of commercially available Hawaii nut, score as 13 points.Explanation
The color of Hawaii nut can be improved by the method for the present invention, be optimal with embodiment 4.
In the evaluation of " feel ", the scoring of the Hawaii nut in embodiment of the present invention 1-6 more than 22 points, with
Embodiment 4 is optimal.This just illustrates that the shell of the Hawaii nut obtained by method of the present invention processing is clean, inviscid, handss
Sense is salubrious, and opening angle is big, width is moderate, opens shell difficulty little, it is only necessary to the power of very little can by shell to semi-open,
It is convenient to take out complete kernel.And the shell of commercially available Hawaii nut is difficult to pry open, even if it is also to reveal to have pried open major part
Go out 1/4 breach, be still difficult to take out in kernel；Meanwhile, there are many granular disintegrating slags in the shell of commercially available Hawaii nut,
Foretaste and be easily stained with defensive position powder.
In the evaluation of " mouthfeel ", the scoring of the Hawaii nut in embodiment of the present invention 1-6 more than 40 points, with
Embodiment 6 is optimal, illustrates the Hawaii nut obtained by method of the present invention processing, and kernel is sharp and clear, without jerky taste, does not also have
Other abnormal flavour；And the kernel of commercially available Hawaii nut is not sharp and clear enough, mouthfeel is bad.
By sensory evaluation, the feeling evaluation of the Hawaii nut that embodiment of the present invention 1-6 is provided more than 78 points, with
Embodiment 6 is optimal (95 points), much larger than commercially available Hawaii nut (65 points).As can be seen here, the processing side for being provided by the present invention
The Hawaii nut that method processing is obtained, by this processing method the jerky taste of Hawaii nut can be effectively removed, and improve Hawaii
The mouthfeel of fruit, and efficiently solve the problems, such as difficulty of peeling off during edible Hawaii nut.Additionally, the Xia Wei that embodiment 4-6 is provided
The feeling evaluation of smooth fruit more than 90 points, the feeling evaluation (78-82 point) of the Hawaii nut provided more than embodiment 1-3,
Illustrate the temperature of feed liquid, and the further optimized choice of parameters has bright to the color and luster of Hawaii nut, feel and mouthfeel
Aobvious impact, by the synergism of these conditions, further improves the quality of Hawaii nut.
Although illustrate and describing the present invention with specific embodiment, but will be appreciated that without departing substantially from the present invention's
Many other changes and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including all such changes and modifications belonged in the scope of the invention.
Claims (10)
1. a kind of processing method of Hawaii nut, it is characterised in that it includes：
Choose particle diameter for 20-28mm Hawaii nut, and according to the Hawaii nut size and size to the Hawaii nut
Carry out sieving and grading；Subsequently, by flotation and select rejecting bad seed；
The periphery processing of the shell by the way of machine cuts in the Hawaii nut is open, and the extension angle of the opening is
180-320°；Again by the way of screening and selecting crude drugs with winnower, removing remains in the housing powder in the shell of the Hawaii nut；
Carry out completing process 10-15min at the Hawaii nut is placed in into 75-135 DEG C, subsequently by the Hawaii nut of heat with
After feed liquid mixing 2-5min, the Hawaii nut is taken out and is removed by the way of spraying treatment the shell of the Hawaii nut
The feed liquid on surface, then after stewing process 2-10h, by the Hawaii nut at 40-100 DEG C dried 8-16h.
2. the processing method of Hawaii nut according to claim 1, it is characterised in that the width of the opening is 0.6-
1.2mm, the end of the opening has the crack consistent with the bearing of trend of the opening.
3. the processing method of Hawaii nut according to claim 1, it is characterised in that described to complete that be processed as first be described
Hawaii nut is positioned in the containing cavity of drying plant, then makes the temperature of the containing cavity with the heating rate of 20-25 DEG C/min
After rising to 75-135 DEG C, the Hawaii nut is taken out after 10-15min.
4. the processing method of Hawaii nut according to claim 1, it is characterised in that the temperature of the feed liquid is 10-50
℃。
5. the processing method of Hawaii nut according to claim 1, it is characterised in that complete described in described after processing
Hawaii nut is while hot with the speed scroll of 0.08-0.09m/s by the material tank equipped with the feed liquid.
6. the processing method of Hawaii nut according to claim 1, it is characterised in that the time of the spraying treatment is 1-
3min, pressure are 10-20MPa.
7. the processing method of Hawaii nut according to claim 1, it is characterised in that the stewing process is for first will be described
Hawaii nut is after 10-35 DEG C of decentralization sets to 0 .5-4h, then the Hawaii nut is placed into 1.5-6h at 27-30 DEG C.
8. the processing method of Hawaii nut according to claim 1, it is characterised in that the dried includes the first rank
Section, second stage and phase III, the first stage is dried 1-2h for the Hawaii nut at 40-45 DEG C；Described second
Stage is dried 6-10h for the Hawaii nut at 60-70 DEG C；The phase III is the Hawaii nut at 90-100 DEG C
It is dried 1-4h.
9. the processing method of Hawaii nut according to claim 8, it is characterised in that the dried is in continuous tunnel furnace
Carry out, drying of the continuous tunnel furnace in the first stage is warming up to 60-70 after terminating with the heating rate of 30-40 DEG C/min
DEG C, the continuous tunnel furnace with the heating rate of 30-40 DEG C/min is warming up to 90-100 again after the drying of the second stage terminates
℃。
10. Hawaii nut obtained in a kind of processing method by the Hawaii nut any one of claim 1-9.
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| CN108201105A (en) * | 2017-12-30 | 2018-06-26 | 三只松鼠股份有限公司 | A kind of sugar-free fruit flavor macadamia and preparation method thereof |
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| CN108783187A (en) * | 2018-04-19 | 2018-11-13 | 贵州省亚热带作物研究所 | The processing method that charcoal burns taste Queensland nut |
| CN109007733A (en) * | 2018-07-26 | 2018-12-18 | 广西浙缘农业科技有限公司 | A kind of processing method of macadamia |
| CN109954573A (en) * | 2019-04-22 | 2019-07-02 | 云南省热带作物科学研究所 | A kind of Queensland nut water method for floating |
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| CN108030041A (en) * | 2017-11-29 | 2018-05-15 | 良品铺子股份有限公司 | A kind of sea salt macadamia |
| CN108208696A (en) * | 2017-11-29 | 2018-06-29 | 良品铺子股份有限公司 | A kind of processing method of macadamia |
| CN108208701A (en) * | 2017-12-15 | 2018-06-29 | 良品铺子股份有限公司 | A kind of sea salt draft macadamia and processing method |
| CN108201105A (en) * | 2017-12-30 | 2018-06-26 | 三只松鼠股份有限公司 | A kind of sugar-free fruit flavor macadamia and preparation method thereof |
| CN108783187A (en) * | 2018-04-19 | 2018-11-13 | 贵州省亚热带作物研究所 | The processing method that charcoal burns taste Queensland nut |
| CN109007733A (en) * | 2018-07-26 | 2018-12-18 | 广西浙缘农业科技有限公司 | A kind of processing method of macadamia |
| CN109954573A (en) * | 2019-04-22 | 2019-07-02 | 云南省热带作物科学研究所 | A kind of Queensland nut water method for floating |
| CN109954573B (en) * | 2019-04-22 | 2021-08-03 | 云南省热带作物科学研究所 | Macadamia nut water flotation method |
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| CN110074376A (en) * | 2019-05-30 | 2019-08-02 | 洽洽食品股份有限公司 | A kind of hickory nut taste melon seeds and its processing method |
| CN110074376B (en) * | 2019-05-30 | 2022-09-13 | 洽洽食品股份有限公司 | Pecan-flavored melon seeds and processing method thereof |
| CN113383818A (en) * | 2021-06-11 | 2021-09-14 | 江南大学 | Method for improving antioxidant permeation efficiency of macadamia nuts |
| CN113383818B (en) * | 2021-06-11 | 2022-09-06 | 江南大学 | Method for improving antioxidant permeation efficiency of macadamia nuts |
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