CN107318962A - A kind of preservation method of fresh walnut - Google Patents
A kind of preservation method of fresh walnut Download PDFInfo
- Publication number
- CN107318962A CN107318962A CN201710413457.9A CN201710413457A CN107318962A CN 107318962 A CN107318962 A CN 107318962A CN 201710413457 A CN201710413457 A CN 201710413457A CN 107318962 A CN107318962 A CN 107318962A
- Authority
- CN
- China
- Prior art keywords
- fresh
- parts
- walnut
- preservation method
- keeping
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 51
- 235000020234 walnut Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000004321 preservation Methods 0.000 title claims abstract description 18
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 50
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 235000013871 bee wax Nutrition 0.000 claims abstract description 12
- 239000012166 beeswax Substances 0.000 claims abstract description 12
- 229940119170 jojoba wax Drugs 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000003306 harvesting Methods 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 8
- 238000007654 immersion Methods 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 abstract description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 abstract description 2
- 230000008859 change Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 description 5
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 206010027146 Melanoderma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of preservation method of fresh walnut, comprise the following steps：The fresh walnut of the rascal of harvesting is soaked with fresh-keeping liquid, is dried, is vacuumized and packed with polybag, be placed in temperature be 25 DEG C~20 DEG C, humidity be refrigerated storage under conditions of 50%~60%；The fresh-keeping liquid is prepared from the following raw materials in parts by weight：10~20 parts of 80~120 parts of jojoba oil, 10~20 parts of sodium acid carbonate and decolouring beeswax.It is an advantage of the invention that：Place 12 months interior energies make green rind walnut imputrescibility, go mouldy, iso-metamorphism situation of germinateing, fresh keeping time is long, and the quality of fresh-keeping period kernel peach kernel does not change, and preservation method simple possible, it is easy to operate, and widely can be promoted and be used.
Description
Technical field
The invention belongs to walnut deep process technology field, more particularly to a kind of preservation method of fresh walnut.
Background technology
Walnut is the important dry fruit of China and woody grain and oil product, there is higher nutritive value and medicines and health protection function.Mesh
Before, walnut is mainly preserved in drying mode.Because walnut kernel contains triglycerides and unrighted acid, easy oxidizing acid
Lose, cause walnut kernel mouthfeel, nutrition reduction.
In recent years, due to fresh walnut kernel good mouthfeel, nutritious, people are enjoyed to like.But the fresh walnut harvesting of rascal
Afterwards, it is easily corrupt, it strongly limit its application and promote.Accordingly, it would be desirable to further fresh-keeping the studying to the fresh walnut of rascal.
The content of the invention
The present invention proposes a kind of preservation method of the fresh walnut of energy long-period freshness preserving.
The technical proposal of the invention is realized in this way：
A kind of preservation method of fresh walnut, comprises the following steps：The fresh walnut of the rascal of harvesting is soaked with fresh-keeping liquid, dried in the air
It is dry, vacuumized and packed with polybag, be placed in temperature be -25 DEG C~-20 DEG C, humidity be to freeze under conditions of 50%~60%
Storage；The fresh-keeping liquid is prepared from the following raw materials in parts by weight：80~120 parts of jojoba oil, 10~20 parts of sodium acid carbonate and
10~20 parts of decolouring beeswax.
It is preferred that, the time of the immersion is 10~30 minutes.
It is preferred that, it is described pack after, the first precooling under conditions of -1 DEG C~3 DEG C then is freezed.
It is preferred that, it is described to prevent that brown liquid is prepared from the following raw materials in parts by weight：90~110 parts of jojoba oil, sodium acid carbonate
12~18 parts and 12~18 parts of decolouring beeswax.
It is preferred that, it is described to prevent that brown liquid is prepared from the following raw materials in parts by weight：100 parts of jojoba oil, 15 parts of sodium acid carbonate
With 15 parts of decolouring beeswax.
Compared with prior art, the beneficial effects of the invention are as follows：
Soaked using the fresh walnut of rascal with fresh-keeping liquid, cryogenic freezing, place 12 months interior energies make green rind walnut imputrescibility,
Go mouldy, iso-metamorphism situation of germinateing, fresh keeping time is long, and the quality of fresh-keeping period kernel peach kernel does not change, and preservation method
Simple possible, it is easy to operate, widely can be promoted and be used.
Embodiment
The technical scheme in the present invention is clearly and completely described below, it is clear that described embodiment is only
Several embodiments therein of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belongs to the model that the present invention is protected
Enclose.
Embodiment 1
A kind of preservation method of fresh walnut, comprises the following steps：The fresh walnut of the rascal of harvesting is soaked 20 with fresh-keeping liquid
Minute, dry, vacuumized and packed with polybag, the first precooling under conditions of 0 DEG C, then be placed in temperature be -22 DEG C, humidity be
Refrigerated storage under conditions of 55%；The fresh-keeping liquid is prepared from the following raw materials in parts by weight：100 parts of jojoba oil, bicarbonate
15 parts of 15 parts of sodium and decolouring beeswax.
After testing, after 12 months, polybag is opened, the light greenish blue light yellow complexion of crust of the new walnut of rascal, nothing is rotted, gone mouldy, sending out
Bud iso-metamorphism situation；Walnut kernel is removed after kind of skin, no browning phenomenon, is white, mouthfeel is fresh and sweet.
Embodiment 2
A kind of preservation method of fresh walnut, comprises the following steps：The fresh walnut of the rascal of harvesting is soaked 30 with fresh-keeping liquid
Minute, dry, vacuumized and packed with polybag, the first precooling under conditions of 3 DEG C, then be placed in temperature be -20 DEG C, humidity be
Refrigerated storage under conditions of 60%；The fresh-keeping liquid is prepared from the following raw materials in parts by weight：120 parts of jojoba oil, bicarbonate
20 parts of 20 parts of sodium and decolouring beeswax.
After testing, after 12 months, polybag is opened, the light greenish blue light yellow complexion of crust of the new walnut of rascal, nothing is rotted, gone mouldy, sending out
Bud iso-metamorphism situation；Walnut kernel is removed after kind of skin, no browning phenomenon, is white, mouthfeel is fresh and sweet.
Embodiment 3
A kind of preservation method of fresh walnut, comprises the following steps：The fresh walnut of the rascal of harvesting is soaked 10 with fresh-keeping liquid
Minute, dry, vacuumized and packed with polybag, the first precooling under conditions of -1 DEG C, then temperature is placed in for -25 DEG C, humidity
For refrigerated storage under conditions of 50%；The fresh-keeping liquid is prepared from the following raw materials in parts by weight：80 parts of jojoba oil, bicarbonate
10 parts of 10 parts of sodium and decolouring beeswax.
After testing, after 12 months, polybag is opened, the light greenish blue light yellow complexion of crust of the new walnut of rascal, nothing is rotted, gone mouldy, sending out
Bud iso-metamorphism situation；Walnut kernel is removed after kind of skin, no browning phenomenon, is white, mouthfeel is fresh and sweet.
Embodiment 4
A kind of preservation method of fresh walnut, comprises the following steps：The fresh walnut of the rascal of harvesting is soaked 15 with fresh-keeping liquid
Minute, dry, vacuumized and packed with polybag, the first precooling under conditions of 1 DEG C, then be placed in temperature be -24 DEG C, humidity be
Refrigerated storage under conditions of 60%；The fresh-keeping liquid is prepared from the following raw materials in parts by weight：90 parts of jojoba oil, sodium acid carbonate
12 parts and 12 parts of decolouring beeswax.
After testing, after 12 months, polybag is opened, the light greenish blue light yellow complexion of crust of the new walnut of rascal, nothing is rotted, gone mouldy, sending out
Bud iso-metamorphism situation；Walnut kernel is removed after kind of skin, no browning phenomenon, is white, mouthfeel is fresh and sweet.
Embodiment 5
A kind of preservation method of fresh walnut, comprises the following steps：The fresh walnut of the rascal of harvesting is soaked 10 with fresh-keeping liquid
Minute, dry, vacuumized and packed with polybag, the first precooling under conditions of 3 DEG C, then be placed in temperature be -25 DEG C, humidity be
Refrigerated storage under conditions of 50%；The fresh-keeping liquid is prepared from the following raw materials in parts by weight：110 parts of jojoba oil, bicarbonate
12 parts of 18 parts of sodium and decolouring beeswax.
After testing, after 12 months, polybag is opened, the light greenish blue light yellow complexion of crust of the new walnut of rascal, nothing is rotted, gone mouldy, sending out
Bud iso-metamorphism situation；Walnut kernel is removed after kind of skin, no browning phenomenon, is white, mouthfeel is fresh and sweet.
Comparative example 1
The step of fresh-keeping liquid soaks is omitted, remaining is carried out fully according to the mode of embodiment 1.
After testing, after 12 months, polybag is opened, pistac, 12% or so production is presented in the crust of the new walnut of rascal
Product occur rotting, gone mouldy, iso-metamorphism situation of germinateing.
Comparative example 2
The step of omitting precooling, remaining is carried out fully according to the mode of embodiment 1.
After testing, after 12 months, polybag is opened, pistac, 5% or so product is presented in the crust of the new walnut of rascal
Appearance is rotted, gone mouldy, iso-metamorphism situation of germinateing.
Comparative example 3
The step of cold slightly vacuum sealed package, remaining is carried out fully according to the mode of embodiment 1.
After testing, after 12 months, the crust yellow green of the new walnut of rascal, due to being aerobic stacking, center section is occurred
Rot, go mouldy, iso-metamorphism situation of germinateing；The walnut kernel of rotten part is removed after kind of skin, and color and luster has black spot phenomenon, there is bad gas
Taste.
Comparative example 4
The step of omitting freezing, remaining is carried out fully according to the mode of embodiment 1.
After testing, after 12 months, polybag is opened, the crust browning of the new walnut of rascal, basic present is rotted, gone mouldy, sending out
Bud iso-metamorphism situation；Walnut kernel rots, it is impossible to eaten again.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God is with principle, and any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (5)
1. a kind of preservation method of fresh walnut, it is characterised in that：Comprise the following steps：By the fresh walnut of the rascal of harvesting with fresh-keeping
Immersion is steeped, and is dried, is vacuumized and packed with polybag, be placed in temperature be -25 DEG C~-20 DEG C, humidity be 50%~60%
Under the conditions of refrigerated storage；The fresh-keeping liquid is prepared from the following raw materials in parts by weight：80~120 parts of jojoba oil, sodium acid carbonate
10~20 parts and 10~20 parts of decolouring beeswax.
2. a kind of preservation method of fresh walnut according to claim 1, it is characterised in that：The time of the immersion is 10
~30 minutes.
3. a kind of preservation method of fresh walnut according to claim 1, it is characterised in that：It is described pack after, first
The precooling under conditions of -1 DEG C~3 DEG C, then freezed.
4. a kind of preservation method of fresh walnut according to claim 1, it is characterised in that：It is described to prevent brown liquid by following heavy
The raw material of amount number is made：12~18 parts of 90~110 parts of jojoba oil, 12~18 parts of sodium acid carbonate and decolouring beeswax.
5. a kind of preservation method of fresh walnut according to claim 4, it is characterised in that：It is described to prevent brown liquid by following heavy
The raw material of amount number is made：15 parts of 100 parts of jojoba oil, 15 parts of sodium acid carbonate and decolouring beeswax.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710413457.9A CN107318962A (en) | 2017-06-05 | 2017-06-05 | A kind of preservation method of fresh walnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710413457.9A CN107318962A (en) | 2017-06-05 | 2017-06-05 | A kind of preservation method of fresh walnut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107318962A true CN107318962A (en) | 2017-11-07 |
Family
ID=60194539
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710413457.9A Pending CN107318962A (en) | 2017-06-05 | 2017-06-05 | A kind of preservation method of fresh walnut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107318962A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850133A (en) * | 2018-06-28 | 2018-11-23 | 熊建凉 | Green rind walnut preservation method |
| CN109090236A (en) * | 2018-08-31 | 2018-12-28 | 云南省林业科学院 | A kind of walnut kernel preservation method |
| CN111235899A (en) * | 2020-03-10 | 2020-06-05 | 贾晶晶 | Environment-friendly easily-degradable fresh-keeping cloth |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1541066A (en) * | 2001-06-28 | 2004-10-27 | Compsn. for coating fruis, vegetables and fowl eggs, esp. useful for organic produce | |
| CN1586228A (en) * | 2004-09-24 | 2005-03-02 | 梁继英 | Freshness preserving method for chestnut |
| 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 |
| CN103349068A (en) * | 2013-07-19 | 2013-10-16 | 山西昌圆农副土特产品有限公司 | Method for fresh-keeping of wet walnuts in all seasons |
-
2017
- 2017-06-05 CN CN201710413457.9A patent/CN107318962A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1541066A (en) * | 2001-06-28 | 2004-10-27 | Compsn. for coating fruis, vegetables and fowl eggs, esp. useful for organic produce | |
| CN1586228A (en) * | 2004-09-24 | 2005-03-02 | 梁继英 | Freshness preserving method for chestnut |
| 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 |
| CN103349068A (en) * | 2013-07-19 | 2013-10-16 | 山西昌圆农副土特产品有限公司 | Method for fresh-keeping of wet walnuts in all seasons |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN111235899A (en) * | 2020-03-10 | 2020-06-05 | 贾晶晶 | Environment-friendly easily-degradable fresh-keeping cloth |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20190335775A1 (en) | Method for Preservation of Fresh Plants by Vacuum Pre-Cooling Synchronously Combined with Modified Atmosphere Technique | |
| CN101156622A (en) | High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics | |
| CN108576558B (en) | Leaf-like glutinous rice cake and industrial processing production method thereof | |
| CN107549298A (en) | A kind of solid-state chloride dioxide sustained release agent and its application | |
| CN107318962A (en) | A kind of preservation method of fresh walnut | |
| CN107712038A (en) | A kind of fresh-keeping method of Table Grape and application | |
| CN107114466A (en) | A kind of lotus rhizome storage practice | |
| CN108419883B (en) | Multi-flavor fruit cake and preparation method thereof | |
| CN105104510A (en) | Fresh-preservation method for figs | |
| CN102429008B (en) | Refrigerated blueberry chitosan coating fresh-keeping method | |
| Rana et al. | Effect of individual vacuum and modified atmosphere packaging on shelf life of guava | |
| CN102763713A (en) | Fresh-keeping processing and packaging process for lotus seed | |
| CN103564550A (en) | Processing method for unshelled instant castanea henryi fruits | |
| CN110973329A (en) | Processing method of fermented preserved passion fruits | |
| CN101715805A (en) | Refrigerating method of Fuji apples based on 1-methylcyclopropene | |
| CN109601817A (en) | A kind of preparation method of berry grain | |
| CN111449130B (en) | Green preservative for fresh-cut Nanguo pear | |
| CN104886244A (en) | A grape fresh-keeping agent | |
| CN103461479A (en) | Freshness preserving method for red date | |
| CN105614775A (en) | Preparing method for freeze-dried waxberry buccal tablets | |
| GB2061693A (en) | Preserving foodstuffs | |
| CN102657258B (en) | Method for preserving fresh dates at normal temperature | |
| FR2594642A1 (en) | HUMIDITY INTERMEDIATE PLANT PRODUCTS AND THEIR MANUFACTURE | |
| CN103478225A (en) | Kohlrabi pre-cooling technological process | |
| CN109258800B (en) | Method for fresh-keeping, storing and transporting picked peaches |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171107 |