CN107549308A - A kind of method for slowly freezing the fresh-keeping fresh walnut of slow defrosting rejuvenating process - Google Patents
A kind of method for slowly freezing the fresh-keeping fresh walnut of slow defrosting rejuvenating process Download PDFInfo
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- CN107549308A CN107549308A CN201710828264.XA CN201710828264A CN107549308A CN 107549308 A CN107549308 A CN 107549308A CN 201710828264 A CN201710828264 A CN 201710828264A CN 107549308 A CN107549308 A CN 107549308A
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Abstract
The present invention relates to a kind of preservation method of fresh walnut, and in particular to a kind of method for slowly freezing the fresh-keeping fresh walnut of slow defrosting rejuvenating process.Technical solution of the present invention includes going rascal, classification, slow freezing, chilled storage, slow defrosting multiple fresh.The technology of the present invention extended to the freshness date of fresh walnut more than 10~12 months by 2~4 months, realized the year-round supply of fresh walnut.
Description
Technical field
The present invention relates to a kind of preservation method of fresh walnut, and in particular to a kind of rejuvenating process of slowly freeze-slowly thawing
The method of fresh-keeping fresh walnut.
Background technology
Walnut is favored because abundant nutritive value and health value is deep by consumers in general, in addition strong adaptability, cultivation it is wide,
The features such as ecological benefits are notable, in recent years, Walnut Industry are rapidly developed in the whole nation.2002, national walnut yield only had
34.3 ten thousand t, to the end of the year 2014, national walnut cultivated area is up to hm more than 722.85 ten thousand2, as a result area is hm more than 285.6 ten thousand2, yield
Reach 18.81% up to 271.3 ten thousand t, the annual average rate of increase of yield, area and yield occupy first place in the world.But with whole
Body economic development it is descending, nearly 2 years, there is the trend that producing region chops at a tree in Walnut Industry Benefit Drops, and industry development faces
Great challenge.Professional thinks, has only and greatly develops walnut processing industry and could save the walnut that large area grows up
Set the present situation (walnut begins with yield on the 4th year, enters the best fruiting period on the 8th year) that is chopped off, but at present because deep process technology not into
Ripe and product category is few, and the rescue to industry is limited in one's ability.Since in the 1990s, without the fresh-eating walnut of drying process
France is popular in, subsequent fresh-eating walnut is liked because of its unique mouthfeel and nutrition by increasing consumer.China
The consumption market of fresh-eating walnut is gradually formed, in annual July~November, when removing green peel of walnut selling fresh walnut turns into fruit
The a line of scenery of selling market generally existing.Compared with xerophagia walnut, fresh-eating walnut except with uniqueness flavor and taste in addition to, its
Nutrition and health care function is the several times of xerophagia walnut；Compared with deep processing project, the fresh fresh-keeping project investment small scale of walnut, go into operation
Phase is short, quick, therefore, professional by the hope of quick rescue Walnut Industry place on fresh walnut it is fresh-keeping on.
But because fresh-eating walnut water content is high, in storage easily germination, dehydration, go mouldy and quality deterioration, freshness date
Short, fresh-keeping problem turns into the bottleneck for restricting fresh-eating walnut industry development；Fresh walnut is fresh-keeping to cause nearly all fresh-keeping research people
The concern of member, but at present on laboratory level, walnut freshness date does not break through 4 months；Report goes the green rind walnut cold storing and fresh-keeping phase
No more than 2 months, more than 2 months, walnut shell was tacky, mildew, further had influence on the flavor of walnut kernel.Green rind walnut is fresh-keeping
Phase be no more than 4 months, and rascal brown stain, rot, rotting rate further has influence on the flavor of walnut kernel, not given birth to more than 50%
Production operability.Have and propose first rascal fresh-keeping 80 days or so, then de- rascal fresh-keeping 40 days or so, walnut freshness date is reached 4 months,
But the technology production operation difficulty is big；The method that some scholars propose use -10~-20 DEG C cryogenic temperature storage walnut, proposition
Supporting freezing-thawing method is：" walnut that jelly has ice clothing after outbound is put and melted naturally at normal temperatures, or is rinsed and melted with running water,
Or be put into 30~60 DEG C of warm water and melt, or take other mode of heatings to melt, but substantial amounts of research discovery this method is cold
The walnut kernel color and luster of jelly-defrosting is partially yellow, and kernel softens, and taste sweetens, and hardness, brittleness and chewiness reduce, and lose fresh flavor
And mouthfeel, the category of fresh walnut is not belonging to, in the market is difficult to receive.
The content of the invention
The purpose of the present invention is that a kind of rejuvenating process of slowly freeze-slowly thawing is provided the problem of presence for prior art
The method of fresh-keeping fresh walnut.
The concrete technical scheme of the present invention is as follows：
The method of a kind of slowly freezing-fresh-keeping fresh walnut of slow defrosting rejuvenating process, it is characterised in that including following step
Suddenly：
A, rascal, classification are gone：0.3~0.5% ethephon (CEPHA),2-(chloroethyl) phosphonic acid is sprayed after fully ripe green rind walnut harvesting, lamination is accelerated the ripening
3~5 days, remove rascal and carry out size fractionation；
B, slowly freezing：Temperature -2~-18 DEG C are placed in by being fitted into the walnut 12h after step a processing in freshness protection package
Slowly freezed；
C, chilled storage：The step b walnuts slowly freezed are placed in temperature -2~-18 DEG C storage；
D, slowly thaw multiple fresh：Determined according to the height of Time To Market requirement and cryogenic temperature to step c chilled storages
Fresh walnut thaws the time started；To the fresh walnut that chilled storage temperature is -2~-10 DEG C, slowly solved at temperature -2~2 DEG C
Freeze, thawing 3~20 days can be fresh again；It is -10~-18 DEG C to chilled storage temperature, is slowly risen by 2 DEG C of progress gradients are raised weekly
Temperature, slowly thawed at -2~2 DEG C after rising to -10 DEG C, thawing 14~30 days can be fresh again.
The invention has the advantages that：
1st, the technology of the present invention extended to the freshness date of fresh walnut more than 10~12 months by 2~4 months, realized fresh core
The year-round supply of peach；
2nd, it is fresh-keeping that any antistaling agent, the fresh walnut of preservative progress are not added, Product Safety height；
3rd, according to market capacity and required time, it is determined that defrosting amount and thawing time, product supply control is strong；
4th, go fresh-keeping after rascal, reduce to the rigors without wound harvesting, increase freezer storage capacity utilization ratio, reduce system
Cold is wasted, and pollution caused by rascal, is utilized beneficial to rascal concentrated processing when reducing storage, transport, sale；
5th, existing refrigerating equipment, facility condition can meet the process, simple for process, have extensive raw
Produce the feasibility of operation.
Embodiment
Embodiment 1
(1) timely collecting：Stop pouring water, spraying within 2 weeks before walnut harvesting；Fine day harvesting is selected, avoids fine day height during harvesting
The warm period, the field heat that walnut carries is reduced, the time avoided after rainy day, rain and have dew harvests；Band is blue or green after walnut fully maturation
Skin harvests, and harvesting is too early, and flavor is not fully developed, and is in water soaking mode after slowly freezing, can not thaw again fresh；Harvested
Evening, benevolence skin are in dark brown, and moisture content reduces, and influences sense organ commodity and taste flavor.
(2) rascal, classification are gone：0.5% ethephon (CEPHA),2-(chloroethyl) phosphonic acid is sprayed after green rind walnut harvesting, lamination is accelerated the ripening 5 days, goes rascal to go forward side by side
Row size fractionation；
(3) slowly freezing：It will be fitted into walnut 12h in freshness protection package and be placed in -2 DEG C of temperature and slowly freezed；
(4) chilled storage：The walnut slowly freezed is placed in -2 DEG C of storages of temperature；
(5) slowly thaw multiple fresh：Slowly thawed at 2 DEG C of temperature, thawing 3 days can be fresh again；
(6) transport and sell：Chilled-multiple fresh fresh walnut requirement of thawing is transported in 4 DEG C of temperature, humidity RH90%
Defeated, sale and consumption, consumer consume within 5 days finish after point of purchase.
Embodiment 2
(1) timely collecting：Stop pouring water, spraying within 2 weeks before walnut harvesting；Fine day harvesting is selected, avoids fine day height during harvesting
The warm period, the field heat that walnut carries is reduced, the time avoided after rainy day, rain and have dew harvests；Band is blue or green after walnut fully maturation
Skin harvests, and harvesting is too early, and flavor is not fully developed, and is in water soaking mode after slowly freezing, can not thaw again fresh；Harvested
Evening, benevolence skin are in dark brown, and moisture content reduces, and influences sense organ commodity and taste flavor.
(2) rascal, classification are gone：0.5% ethephon (CEPHA),2-(chloroethyl) phosphonic acid is sprayed after green rind walnut harvesting, lamination is accelerated the ripening 4 days, goes rascal to go forward side by side
Row size fractionation；
(3) slowly freezing：It will be fitted into walnut 12h in freshness protection package and be placed in -10 DEG C of temperature and slowly freezed；
(4) chilled storage：The walnut slowly freezed is placed in -10 DEG C of storages of temperature；
(5) slowly thaw multiple fresh：Slowly thawed at -2 DEG C of temperature, thawing 20 days can be fresh again；
(6) transport and sell：Chilled-multiple fresh fresh walnut requirement of thawing is in 2 DEG C of temperature, humidity
RH90% is transported, sold and consumed, and consumer consumes within 5 days finish after point of purchase.
Embodiment 3
(1) timely collecting：Stop pouring water, spraying within 2 weeks before walnut harvesting；Fine day harvesting is selected, avoids fine day height during harvesting
The warm period, the field heat that walnut carries is reduced, the time avoided after rainy day, rain and have dew harvests；Band is blue or green after walnut fully maturation
Skin harvests, and harvesting is too early, and flavor is not fully developed, and is in water soaking mode after slowly freezing, can not thaw again fresh；Harvested
Evening, benevolence skin are in dark brown, and moisture content reduces, and influences sense organ commodity and taste flavor.
(2) rascal, classification are gone：0.4% ethephon (CEPHA),2-(chloroethyl) phosphonic acid is sprayed after green rind walnut harvesting, lamination is accelerated the ripening 4 days, goes rascal to go forward side by side
Row size fractionation；
(3) slowly freezing：It will be fitted into walnut 12h in freshness protection package and be placed in -15 DEG C of temperature and slowly freezed；
(4) chilled storage：The walnut slowly freezed is placed in -15 DEG C of storages of temperature；
(5) slowly thaw multiple fresh：2 DEG C of progress gradients are raised weekly slowly to heat up, and are slowly solved at 2 DEG C after rising to -10 DEG C
Freeze, thawing 14 days can be fresh again；
(6) transport and sell：Chilled-multiple fresh fresh walnut requirement of thawing is transported in 0 DEG C of temperature, humidity RH90%
Defeated, sale and consumption, consumer consume within 5 days finish after point of purchase.
Embodiment 4
(1) timely collecting：Stop pouring water, spraying within 2 weeks before walnut harvesting；Fine day harvesting is selected, avoids fine day height during harvesting
The warm period, the field heat that walnut carries is reduced, the time avoided after rainy day, rain and have dew harvests；Band is blue or green after walnut fully maturation
Skin harvests, and harvesting is too early, and flavor is not fully developed, and is in water soaking mode after slowly freezing, can not thaw again fresh；Harvested
Evening, benevolence skin are in dark brown, and moisture content reduces, and influences sense organ commodity and taste flavor.
(2) rascal, classification are gone：0.3% ethephon (CEPHA),2-(chloroethyl) phosphonic acid is sprayed after green rind walnut harvesting, lamination is accelerated the ripening 3 days, goes rascal to go forward side by side
Row size fractionation；
(3) slowly freezing：It will be fitted into walnut 12h in freshness protection package and be placed in -18 DEG C of temperature and slowly freezed；
(4) chilled storage：The walnut slowly freezed is placed in -18 DEG C of storages of temperature；
(5) slowly thaw multiple fresh：2 DEG C of progress gradients are raised weekly slowly to heat up, and are slowly solved at -2 DEG C after rising to -10 DEG C
Freeze, thawing 30 days can be fresh again；
(6) transport and sell：Chilled-multiple fresh fresh walnut requirement of thawing is transported in 0 DEG C of temperature, humidity RH90%
Defeated, sale and consumption, consumer consume within 5 days finish after point of purchase.
Claims (1)
1. the method for a kind of slowly freezing-fresh-keeping fresh walnut of slow defrosting rejuvenating process, it is characterised in that comprise the following steps：
A, rascal, classification are gone：Spray 0.3~0.5% ethephon (CEPHA),2-(chloroethyl) phosphonic acid after fully ripe green rind walnut harvesting, lamination accelerates the ripening 3~5
My god, remove rascal and carry out size fractionation；
B, slowly freezing：It will be fitted into the walnut 12h after step a processing in freshness protection package and be placed in temperature -2~-18 DEG C progress
Slowly freezing；
C, chilled storage：The step b walnuts slowly freezed are placed in temperature -2~-18 DEG C storage；
D, slowly thaw multiple fresh：The fresh core to step c chilled storages is determined according to the height of Time To Market requirement and cryogenic temperature
Peach is thawed the time started；To the fresh walnut that chilled storage temperature is -2~-10 DEG C, slowly thaw, solve at temperature -2~2 DEG C
Freezing 3~20 days can be fresh again；It is -10~-18 DEG C to chilled storage temperature, slowly heats up, rise by 2 DEG C of progress gradients are raised weekly
Slowly thawed at -2~2 DEG C after to -10 DEG C, thawing 14~30 days can be fresh again.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850133A (en) * | 2018-06-28 | 2018-11-23 | 熊建凉 | Green rind walnut preservation method |
| CN109197847A (en) * | 2018-08-21 | 2019-01-15 | 戴军 | A kind of low-temperature frozen melts deinsectization method |
| CN109566734A (en) * | 2019-01-17 | 2019-04-05 | 陇南市经济林研究院核桃研究所 | It freezes fresh wet Walnut and answers taste method |
| CN110250266A (en) * | 2019-07-30 | 2019-09-20 | 陇南市经济林研究院核桃研究所 | A kind of fresh-keeping and preserving method of the fresh walnut of de- green peel |
| CN110292065A (en) * | 2019-07-30 | 2019-10-01 | 云南鑫业农业科技有限公司 | A kind of method of belt leather green walnut cold storing and fresh-keeping |
| CN113017058A (en) * | 2021-04-20 | 2021-06-25 | 中国农业科学院农产品加工研究所 | Processing technology of quick-refreshment walnuts |
-
2017
- 2017-09-14 CN CN201710828264.XA patent/CN107549308A/en active Pending
Cited By (8)
| 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 |
| CN109197847A (en) * | 2018-08-21 | 2019-01-15 | 戴军 | A kind of low-temperature frozen melts deinsectization method |
| CN109566734A (en) * | 2019-01-17 | 2019-04-05 | 陇南市经济林研究院核桃研究所 | It freezes fresh wet Walnut and answers taste method |
| CN110250266A (en) * | 2019-07-30 | 2019-09-20 | 陇南市经济林研究院核桃研究所 | A kind of fresh-keeping and preserving method of the fresh walnut of de- green peel |
| CN110292065A (en) * | 2019-07-30 | 2019-10-01 | 云南鑫业农业科技有限公司 | A kind of method of belt leather green walnut cold storing and fresh-keeping |
| CN113017058A (en) * | 2021-04-20 | 2021-06-25 | 中国农业科学院农产品加工研究所 | Processing technology of quick-refreshment walnuts |
| CN113017058B (en) * | 2021-04-20 | 2022-04-08 | 中国农业科学院农产品加工研究所 | Processing technology of quick-refreshment walnuts |
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