CN107897363A - A kind of store method of fresh walnut kernel - Google Patents
A kind of store method of fresh walnut kernel Download PDFInfo
- Publication number
- CN107897363A CN107897363A CN201711278200.3A CN201711278200A CN107897363A CN 107897363 A CN107897363 A CN 107897363A CN 201711278200 A CN201711278200 A CN 201711278200A CN 107897363 A CN107897363 A CN 107897363A
- Authority
- CN
- China
- Prior art keywords
- walnut kernel
- parts
- store method
- resin
- fresh
- 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.)
- Withdrawn
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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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to field of food, especially a kind of store method of fresh walnut kernel.After Vc solution color protections, preserved using protecting resin immersion taking-up film forming to be placed under low temperature drying environment.This method is simply easily operated, and of low cost, while is needing in use, directly adding water to carry out soaking and washing can obtain removing the resin film on surface.
Description
Technical field
The present invention relates to field of food, especially a kind of store method of fresh walnut kernel.
Background technology
Walnut is one of world's " four big dry fruits ", has high nutritive value and health-care effect, its main function part
It is in walnut kernel kind, walnut kernel kind contains the nutriment of substantial amounts of unrighted acid and lecithin property, and human body is good for
Health is with health role.
At present, the walnut commercially sold all is the dry product of walnut, is not had also still for fresh-eating walnut.It is so-called to eat core raw
Peach, is to have higher water content (water content is 30~40%).Crisp taste sweet, there is the fragrance that walnut is intrinsic.Due to walnut
Itself contain substantial amounts of unrighted acid, existing storage practice, phenomenon spoiled by rancid oil or fat easily occurs in walnut, and fresh-eating walnut is more
Easily occur spoiled by rancid oil or fat and rot, be greatly reduced the use value of walnut.
The content of the invention
To solve the above problems, the present invention provides a kind of store method of fresh walnut kernel, it is possible to achieve the length of walnut
Phase is fresh-keeping.
To achieve these goals, the present invention uses following technical scheme, a kind of store method of fresh walnut kernel, bag
Include following steps：
A. the V walnut kernel after stripping kind skin being immersed inCColor retention is carried out in solution；
B. the walnut kernel after color retention is immersed in protection resin to take out film forming after 3~5min and be placed on low temperature and done
Preserved under dry environment；
The protection resin, its raw material are calculated as by weight：30~50 parts of polyacrylic resin, 30~50 parts of water, konjaku
2~5 parts of glue.
The low temperature drying environment refers to temperature as -5~5 DEG C, and water content is not higher than 4g/m3.
Further, V in the step aCSolution concentration is 0.1~0.8%, when soaking time is 1~2 small.
Preferably, the protection resin, its raw material be calculated as by weight 35 parts of polyacrylic resin, 40 parts of water,
3.5 parts of konjac glucomannan.
Fresh walnut kernel is protected using method of the present invention, can effectively completely cut off connecing for air and walnut kernel
Touch, placement is spoiled by rancid oil or fat, while is needing in use, directly adding water to carry out soaking and washing can obtain removing the resin on surface
Film, and the resin film is nontoxic, environment, which will not be impacted, will not influence health.
Embodiment
The present invention is described in further detail below by specific embodiment.
Embodiment 1：A kind of store method of fresh walnut kernel, comprises the following steps：
A. the V walnut kernel after stripping kind skin being immersed inCColor retention is carried out in solution；
B. the walnut kernel after color retention is immersed in protection resin and film forming is taken out after 3~5min is placed on low temperature drying
Preserved under environment；
The protection resin, its raw material are calculated as by weight：35 parts of polyacrylic resin, 40 parts of water, 3 parts of konjac glucomannan.
The low temperature drying environment refers to temperature as -5~5 DEG C, and water content is not higher than 4g/m3.
V in the step aCSolution concentration is 0.3~0.5%, when soaking time is 1~2 small.
Embodiment 2：A kind of store method of fresh walnut kernel, comprises the following steps：
A. color retention is carried out in the VC solution walnut kernel after stripping kind skin being immersed in；
B. the walnut kernel after color retention is immersed in protection resin and film forming is taken out after 3~5min is placed on low temperature drying
Preserved under environment；
The protection resin, its raw material are calculated as by weight：30 parts of polyacrylic resin, 30 parts of water, 2 parts of konjac glucomannan.
The low temperature drying environment refers to temperature as -5~5 DEG C, and water content is not higher than 4g/m3.
V in the step aCSolution concentration is 0.1~0.3%, when soaking time is 1~2 small.
Embodiment 3：A kind of store method of fresh walnut kernel, comprises the following steps：
A. the V walnut kernel after stripping kind skin being immersed inCColor retention is carried out in solution；
B. the walnut kernel after color retention is immersed in protection resin and film forming is taken out after 3~5min is placed on low temperature drying
Preserved under environment；
The protection resin, its raw material are calculated as by weight：50 parts of polyacrylic resin, 50 parts of water, 5 parts of konjac glucomannan.
The low temperature drying environment refers to temperature as -5~5 DEG C, and water content is not higher than 4g/m3.
V in the step aCSolution concentration is 0.5~0.8%, when soaking time is 1~2 small.
Embodiment 4：A kind of store method of fresh walnut kernel, comprises the following steps：
A. the V walnut kernel after stripping kind skin being immersed inCColor retention is carried out in solution；
B. the walnut kernel after color retention is immersed in protection resin and film forming is taken out after 3~5min is placed on low temperature drying
Preserved under environment；
The protection resin, its raw material are calculated as by weight：40 parts of polyacrylic resin, 35 parts of water, 4 parts of konjac glucomannan.
The low temperature drying environment refers to temperature as -5~5 DEG C, and water content is not higher than 4g/m3.
V in the step aCSolution concentration is 0.3~0.5%, when soaking time is 1~2 small.
Embodiment 5：A kind of store method of fresh walnut kernel, comprises the following steps：
A. the V walnut kernel after stripping kind skin being immersed inCColor retention is carried out in solution；
B. the walnut kernel after color retention is immersed in protection resin and film forming is taken out after 3~5min is placed on low temperature drying
Preserved under environment；
The protection resin, its raw material are calculated as by weight：45 parts of polyacrylic resin, 45 parts of water, 3 parts of konjac glucomannan.
The foregoing is only a preferred embodiment of the present invention, is not intended to limit the invention, for the skill of this area
For art personnel, there can be various modifications and variations in the spirit and principles in the present invention, these equivalent modifications or replacement etc.,
It is all contained within protection scope of the present invention.
Claims (4)
1. a kind of store method of fresh walnut kernel, it is characterised in that comprise the following steps：
The V that walnut kernel after stripping kind skin is immersed inCColor retention is carried out in solution；
Walnut kernel after color retention is immersed in protection resin and film forming is taken out after 3~5min is placed on low temperature drying ring
Preserved under border；
The protection resin, its raw material are calculated as by weight：30~50 parts of polyacrylic resin, 30~50 parts of water, konjaku
2~5 parts of glue.
A kind of 2. store method of fresh walnut kernel according to claim 1, it is characterised in that：The low temperature drying ring
Border refers to temperature as -5~5 DEG C, and water content is not higher than 4g/m3.
A kind of 3. store method of fresh walnut kernel according to claim 1, it is characterised in that：V in the step aCSolution
Concentration is 0.1~0.8%, when soaking time is 1~2 small.
A kind of 4. store method of fresh walnut kernel according to claim 1, it is characterised in that：The protection resin,
Its raw material is calculated as 35 parts of polyacrylic resin, 40 parts of water, 3.5 parts of konjac glucomannan by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711278200.3A CN107897363A (en) | 2017-12-06 | 2017-12-06 | A kind of store method of fresh walnut kernel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711278200.3A CN107897363A (en) | 2017-12-06 | 2017-12-06 | A kind of store method of fresh walnut kernel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897363A true CN107897363A (en) | 2018-04-13 |
Family
ID=61854836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711278200.3A Withdrawn CN107897363A (en) | 2017-12-06 | 2017-12-06 | A kind of store method of fresh walnut kernel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897363A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090236A (en) * | 2018-08-31 | 2018-12-28 | 云南省林业科学院 | A kind of walnut kernel preservation method |
| 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 |
-
2017
- 2017-12-06 CN CN201711278200.3A patent/CN107897363A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090236A (en) * | 2018-08-31 | 2018-12-28 | 云南省林业科学院 | A kind of walnut kernel preservation method |
| 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 |
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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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180413 |
|
| WW01 | Invention patent application withdrawn after publication |