CN108850133A - Green rind walnut preservation method - Google Patents
Green rind walnut preservation method Download PDFInfo
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- CN108850133A CN108850133A CN201810690811.7A CN201810690811A CN108850133A CN 108850133 A CN108850133 A CN 108850133A CN 201810690811 A CN201810690811 A CN 201810690811A CN 108850133 A CN108850133 A CN 108850133A
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- 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
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- 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
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- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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Abstract
The invention discloses green rind walnut preservation methods, including enter and carried out disinfection sterilization before freezer to fresh green rind walnut of plucking；Green rind walnut is then packed into venting bags again, is placed in freezer magazine；After green rind walnut enters freezer, first temperature of ice house is arranged to 5 ~ 8 hours progress pre-freezes of -8 DEG C ~ -3 DEG C holdings；Temperature of ice house -1 DEG C ~ 5 DEG C are risen to again after pre-freeze to refrigerate；After green rind walnut storage, nitrogen being passed through to freezer and carries out controlled atmosphere, control oxygen concentration is 5% and less；1 ~ 2 month before sale, green rind walnut is first removed into green peel, then the sterilization that carries out disinfection, the net fruit after peeling is packed into micropore bag；Micropore bag equipped with net fruit enters freezer controlled atmosphere again, and storage is until outbound is sold.The invention has the advantages that this method makes green rind walnut retention cycle extend to 180 ~ 200 days, when the green rind walnut after preservation is eaten, it is easy to tear the coating of the bitter taste on walnut kernel surface, and walnut kernel mouthfeel more sweet tea.
Description
Technical field
The present invention relates to green rind walnut preservation fields, more particularly, to green rind walnut preservation method.
Background technique
Walnut nutritious value is abundant, and the 86% of the fat that it contains is unsaturated fatty acid, and walnut is rich in copper, magnesium, potassium, dimension
Raw element B6, folic acid and vitamin B1, also contain fiber, phosphorus, niacin, iron, vitamin B2 and pantothenic acid.In every 50 grams of walnuts, moisture
3.6% is accounted for, separately containing 7.2 grams of protein, 31 grams and 9.2 grams of carbohydrate of fat.
Dry walnut is after the fresh green rind walnut plucked removes green peel, then is dried and be process, its advantage is that the holding time
It is longer.But the consumption demand growing with consumer, more and more people like edible green rind walnut, with dry walnut phase
Than green rind walnut moisture is more, and mouthfeel is more tender and crisp, while green rind walnut can also tear the packet of the mouthfeel bitterness on walnut kernel surface
Clothing.The maturity period of walnut is probably in the middle ten days and the last ten days in September, if not removed green peel, being dried, most of green rind walnut can exist successively
Brown stain in 10 ~ 15 days, nigrescence smashing, raw mould bacterial plaque and it is soft it is rotten go rotten rotten, consumer can not be made at longer one section
It is interior to have fresh and tender walnut.
Publication No. CN104286168A patent document discloses a kind of method for preserving of walnut fresh fruit, by green peel core
The disinfection and sterilization of peach, is refrigerated with plastic bag vacuum packing thereafter；But the storage life of this method is at 120 days or so, by a large amount of
Experiment grope to obtain, to increase retention cycle at 180 ~ 200 days or so, it is also necessary to preservation method is further changed
Into.Because after green rind walnut fruit harvesting, continuing to carry out vital movement, the main performance of vital movement is then fruit
Breathing；Respiration of fruits is an absorption oxygen, sugar and other inclusions is decomposed into carbon dioxide and water, and is provided for fruit metabolism
The process of energy.Under normal circumstances, every to rise 10 DEG C, respiratory intensity is increased by one times；Under conditions of oxygen abundance, walnut
In carbohydrate or other organic substance oxygenolysis, generate carbon dioxide and moisture, and release amount of heat；In the condition of anoxic
Under, fruit aerobic respiration is suppressed, and in order to obtain enough energy needed for vital movement, must just decompose more battalion
It supports, fresh fruit still can switch to anaerobic respiration in the case where moisture abundance, and the product of anaerobic respiration is the substances such as alcohol and acetaldehyde.
When alcohol concentration accumulation is to the accumulation of 0.3%, acetaldehyde concentration to 0.4% in fruit, fruit will be poisoned, acceleration fruit loses
It is bad, and a small amount of heat is released, the holding time of green rind walnut can be extended so solely rely on walnut being placed on vacuum bag, still
There is also bottlenecks；It was verified that vacuum, which saves initial stage, can allow fresh green rind walnut slight dehydration, the ethylene etc. that respiration generates
Gas is stayed in for a long time in closed packaging bag, will affect storage life instead, so the effect that vacuum saves is not so good as controlled atmosphere, gas
The gases such as the nitrogen or nitrogen dioxide of adjusting preservation technology to pour inhibit bacterial growth breeding, to delay reserve cell
Metabolic processes reach the technology of holding freshness with this.The patent document of Publication No. CN108094513A also discloses
A kind of controlled atmospheric packing preservation method of green rind walnut, by filling oxygen and carbon dioxide to the closed bag equipped with green rind walnut,
But this method needs oxygen and carbon dioxide as production factors, and nitrogen is inert gas, it is with oxygen, the carbon dioxide property compared
Matter is more stable, and use is safer；This method also records its reliable holding time at 50 days or so simultaneously, because of it and its
Its method is compared, and do not carry out disinfection sterilisation step.The Dissertation Database of ten-thousand-ton train includes the entitled of the garden Liao Guoyuan《Green peel
The research of fresh walnut cold storing and fresh-keeping technology》Paper, demonstrate green rind walnut preferable fresh-keeping mode be temperature control -1
± 0.5 DEG C, using the PE bag of 40 μ m thicks, so that the shelf-life of green rind walnut can reach 90 days.But in practical applications, greatly
Type freezer because such as 100 square metres or more of region broadness of temperature control in ± 0.5 DEG C of deviation be it is highly difficult, performance is good
Good freezer can control within 1 ~ 2 DEG C；In addition in actual operation, green rind walnut, disadvantage are packed using the PE bag of sealing
With Publication No. CN104286168A sealing method it is consistent, fruit slowly breathe the gases such as the ethylene of accumulation stay in for a long time it is closed
Packaging bag in, will affect storage life instead, so that being sealed there are bottleneck, effect is not as good as ventilation low-oxygen environment.
Summary of the invention
To solve the above-mentioned problems, by largely practicing, the invention proposes green rind walnut preservation methods, by green peel core
The prolonged shelf life of peach was to 180 ~ 200 days.
To achieve the goals above, the present invention adopts the following technical scheme that：Green rind walnut preservation method, including following step
Suddenly：
S1, enter freezer pre-treatment：It carries out disinfection sterilization to fresh green rind walnut of plucking；
S2, freezer preservation processing：Green rind walnut after sterilizing is packed into venting bags, the venting bags equipped with green rind walnut are placed
In magazine in freezer；After green rind walnut enters freezer, first temperature of ice house is arranged to -8 ~ -3 DEG C and keeps carrying out for 5 ~ 8 hours
Pre-freeze；Temperature of ice house -1 ~ 5 DEG C are risen to again after pre-freeze to refrigerate；Green rind walnut storage after, to freezer be passed through nitrogen into
Row controlled atmosphere, control oxygen concentration is 5% and less；
S3, pre-sales processing：1 ~ 2 month before sale, green rind walnut is first removed into green peel, then the net fruit after peeling is carried out again
Disinfection and sterilization, then net fruit is packed into micropore bag, micropore bag is used for the air permeable humidity retaining of net fruit；Micropore bag equipped with net fruit enters cold again
First temperature of ice house is arranged to 3 ~ 5 hours progress pre-freezes of -5 ~ -3 DEG C of holdings for library；Temperature of ice house is risen to -1 again after pre-freeze ~
5 DEG C are refrigerated；After net fruit storage, nitrogen being passed through to freezer and carries out controlled atmosphere, control oxygen concentration is 5% and hereinafter, storage
Until outbound is sold.
Further, it is described enter freezer pre-treatment step, including following sub-step：
S11, picking degree of cracking screen out decayed fruit and inferior fruit in the fresh green rind walnut of 5-10%；
S12, potassium sorbate or sodium sorbate and water are according to 1：80 ~ 100 proportional arrangement solution, is immersed in solution for green rind walnut
In 15 ~ 20min carry out disinfection sterilization；
S13, the green rind walnut taken out in solution are dried or are dried up in the cool.
Further, the pre-sales processing step and to enter the disinfection and sterilization way of freezer pre-treatment step be identical.
Further, it is described enter freezer pre-treatment step further include the sub-step of sterilization of carrying out disinfection to freezer, it is specific
Process is fumigated using formalin solution, is aerated after stifling to freezer.
Further, the sale pre-treatment step further includes green rind walnut screening sub-step, i.e., goes blueness in green rind walnut
Before skin, every bag of green rind walnut is sampled, if bad fruit rate reaches 5% or more, rejects whole bag green rind walnut.
Further, the venting bags are vegetables mesh pockets.
Further, the magazine has multilayer, and every layer discharges the venting bags equipped with green rind walnut, has time between layers
The space of flow of air.
Further, the micropore bag is hydrophobic permeable membrane, and the relative humidity inside the micropore bag equipped with net fruit is maintained at
60-75%。
Compared with prior art, the beneficial effects of the present invention are：
1. this method makes the retention cycle of green rind walnut extend to 180 ~ 200 days；
2. the green rind walnut after this method preservation is edible, the coating on walnut kernel surface, and walnut kernel mouthfeel can be smoothly torn
More sweet tea.
Detailed description of the invention
Fig. 1 is method and step figure of the invention；
Fig. 2 is the bad fruit rate experimental data of the embodiment of the present invention and control group.
Specific embodiment
For a clearer understanding of the technical characteristics, objects and effects of the present invention, this hair of Detailed description of the invention is now compareed
Bright specific embodiment, but protection scope of the present invention be not limited to it is as described below.
Specific embodiment one：
As shown in Figure 1, including the following steps the present invention provides green rind walnut preservation method：
S1, enter freezer pre-treatment：It carries out disinfection sterilization to fresh green rind walnut of plucking, specific method is picking degree of cracking in 5-10%
Fresh green rind walnut, screens out decayed fruit and inferior fruit；Then by potassium sorbate and water according to 1：80 proportional arrangement solution, by green peel core
Peach is immersed in 15 ~ 20min in solution and carries out disinfection sterilization；The green rind walnut in solution is further taken out to dry or dry up in the cool.
S2, freezer preservation processing：Green rind walnut after sterilizing is packed into venting bags, the venting bags equipped with green rind walnut
It is placed in the magazine in freezer；After green rind walnut enters freezer, first temperature of ice house is arranged to -8 DEG C and keeps carrying out in advance for 5 hours
Freeze；Temperature of ice house -1 DEG C is risen to again after pre-freeze to refrigerate；After green rind walnut storage, nitrogen is passed through to freezer and carries out gas
Adjust fresh-keeping, control oxygen concentration is 5% and less；
S3, pre-sales processing：1 ~ 2 month before sale, green rind walnut is first removed into green peel, then the net fruit after peeling is carried out again
Disinfection and sterilization, disinfection and sterilization are also by the way that net fruit is immersed in potassium sorbate and water according to 1：The solution 15 of 80 proportional arrangement ~
20min is pulled out after net fruit dries in the shade or dry up, then net fruit is packed into micropore bag, and micropore bag is used for the air permeable humidity retaining of net fruit；Equipped with net
The micropore bag of fruit enters freezer again, and first temperature of ice house is arranged to 3 hours progress pre-freezes of -5 DEG C of holdings；It again will be cold after pre-freeze
Library temperature rises to -1 DEG C and is refrigerated；After net fruit storage, nitrogen is passed through to freezer and carries out controlled atmosphere, control oxygen concentration 5%
And hereinafter, storage is sold up to outbound.
It should be noted that sodium sorbate anti-microbial property with higher, has inhibition to make in bacterium, mould, saccharomycete
With especially anti-mold effect is good；Similarly, potassium sorbate is also the sylvite of sorbic acid, can also effectively inhibit mould, yeast
The activity of bacterium and aerobic bacteria, to reach the holding time for effectively extending food.
In addition, temperature is first reduced to -8 ~ -3 DEG C rapidly by freezer, into pre-freeze process, the purpose of pre-freeze process is rapid
Cooling inhibits the respiratory state of green rind walnut, and green rind walnut is made to enter dormant state.But pre-freeze process cannot too long, time control
System was at 5 ~ 8 hours, and as the green peel of green rind walnut outer surface gradually cools down, the temperature inside green rind walnut is reduced to will not
The state frozen is acted, temperature is rapidly increased to -1 DEG C；Because under normal circumstances, fruit is a kind of to freeze, the fruit after freezing
It will appear after real defrosting and damage to plants caused by sudden drop in temperature, being embodied in fruit is in that water soaking mode is soft rotten, and mouthfeel is deteriorated significantly；So walnut is in pre-freeze process
It is not yet refrigerated to inside green rind walnut and is refrigerated with regard to needing that temperature is risen to -1 ~ 5 DEG C as early as possible, the breathing of green rind walnut is made at this time
With fainter.
Freezer is passed through nitrogen, and control oxygen concentration is also to reduce oxygen in 5% and following progress controlled atmosphere preservation, effect
Gas concentration inhibits aerobic respiration；Because the heat of aerobic respiration release is larger, in addition most of mould is all aerobic bacteria,
Aerobic respiration release heat will promote the breeding of aerobic bacteria inside the green rind walnut of stacking, so controlled atmosphere can inhibit big
The breeding of part mould；The temperature of freezer is lower simultaneously, also allows the anuerobic respiration of green rind walnut faint；Furthermore green peel core
The ethylene that the process that peach slowly breathes generates, ethylene have the function of accelerating the ripening of fruit, and ethylene will not in the environment of divulging information hypoxemia
Aggregation, so the ethylene concentration in storehouse is extremely low.
It should be noted that can only dry in the shade or dry up, cannot dry after green rind walnut disinfection, the reason is that sunning process
The temperature of sunlight is uncontrollable, it is difficult to ensure that big batch dries uniformly every time；And it dries excessive and will affect green peel core
Water content and cracking inside peach etc., influence retention cycle.
Venting bags select vegetables mesh pocket, and vegetables mesh pocket is generally used for the preservation transport of potato, onion etc.,
Feature is good permeability.The just green rind walnut of fresh picking installs green rind walnut with vegetables mesh pocket, builds pile in layer and exists
In magazine, magazine is multilayer, there is the space of ventilation between every layer.During pre-freeze, due to temperature of ice house sharply under
Drop, and the fresh water content for plucking green rind walnut be it is bigger, so moisture evaporite ratio is more, sound ventilation environment makes blueness
Skin walnut surface will not generate condensation；Condensation can pass through the spiracle or cracking of green peel once on the green peel of green rind walnut
Mouth enters inside green rind walnut, and during long-term preservation, condensation water also has maximum probability mould growth and causes green rind walnut
Internal brown stain, nigrescence smashing, raw mould bacterial plaque and it is soft it is rotten go rotten it is rotten.If one bag of green rind walnut has mildew,
Up to that in 180 ~ 200 days retention cycles, then can make mildew, slowly sprawling is come, and causes largely to lose.The micropore bag
It is hydrophobic permeable membrane, the relative humidity inside the micropore bag equipped with net fruit is maintained at 60-75%, net fruit can be allowed to exist using micropore bag
Also it is able to maintain ventilative in packaging bag, will not condense having difference variation during transportation loading and unloading, otherwise dew is stained with
Net fruit, it is easy to breed bacterial reproduction and cause to go rotten；The product such as ethylene that anaerobic respiration under low-oxygen environment generates can penetrate micro-
Hole bag discharges, and is unlikely to gather.
Specific embodiment two：
S1, enter freezer pre-treatment：It carries out disinfection sterilization to fresh green rind walnut of plucking, specific method is picking degree of cracking in 5-10%
Fresh green rind walnut, screens out decayed fruit and inferior fruit；Then by sodium sorbate and water according to 1：100 proportional arrangement solution, by green peel
Walnut is immersed in 15 ~ 20min in solution and carries out disinfection sterilization；The green rind walnut further taken out in solution dries in the cool.
S2, freezer preservation processing：Green rind walnut after sterilizing is packed into venting bags, the venting bags equipped with green rind walnut
It is placed in the magazine in freezer；After green rind walnut enters freezer, first temperature of ice house is arranged to -3 DEG C and keeps carrying out in advance for 8 hours
Freeze；Temperature of ice house 5 DEG C are risen to again after pre-freeze to refrigerate；After green rind walnut storage, nitrogen is passed through to freezer and carries out gas
Adjust fresh-keeping, control oxygen concentration is 5% and less；
S3, pre-sales processing：1 ~ 2 month before sale, green rind walnut is first removed into green peel, then the net fruit after peeling is carried out again
Disinfection and sterilization, disinfection and sterilization are also by the way that net fruit is immersed in sodium sorbate and water according to 1：The solution 15 of 100 proportional arrangement ~
20min is pulled out after net fruit dries in the shade, then net fruit is packed into micropore bag, and micropore bag is used for the air permeable humidity retaining of net fruit；Equipped with the micro- of net fruit
Hole bag enters freezer again, and first temperature of ice house is arranged to 5 hours progress pre-freezes of -3 DEG C of holdings；Again by temperature of ice house after pre-freeze
5 DEG C are risen to be refrigerated；After net fruit storage, be passed through nitrogen to freezer and carry out controlled atmosphere, control oxygen concentration 5% and hereinafter,
Storage is until outbound is sold.
It should be pointed out that the present embodiment is adjusted in pre-freezing temperature and temperature, the refrigerated storage temperature of freezer, wherein pre-freeze
The criterion of process pre-freezing temperature and time coordination is that the temperature and time of pre-freeze process can only allow temperature of ice house to lower,
But it does not allow green rind walnut inside to be risen again and freezes.
Specific embodiment three：
On the basis of example 1, then optimized, it is described enter freezer pre-treatment step further include disappearing to freezer
The sub-step of bacterium is killed, detailed process is fumigated using formalin solution, is aerated after stifling to freezer.
Formalin is the aqueous solution of formaldehyde gas 36~40%, there is extremely strong reproducibility, and heating or chance oxidant can make formaldehyde volatilize.
The formaldehyde gas of volatilization, which meets protein generation alkylation reaction, makes protein denaturation, thus shows powerful bactericidal effect, to thin
Bacterium, virus, gemma, mould, arthropod and ovum can be killed；Again since formaldehyde gas has very strong irritation and toxicity,
It is all-pervasive, the microorganism in micropore can be killed, therefore Disinfection Effect is good, is suitable for very much fumigation.It is real in freezing
In trampling, since freezer is after freezing other frozen products, vacant period restores room temperature, and the residue of frozen product may be made when room temperature
At a large amount of bacterium and virus breeding, so in order to reduce the bacterial virus in freezer as far as possible, using formalin to freezer
It carries out stifling being necessary；After stifling, freezer is aerated or is evacuated with exhaust fan, discharge formaldehyde gas is
It can.
Specific embodiment four：
On the basis of example 1, then optimized, the sale pre-treatment step, further include green rind walnut screening
Step is sampled every bag of green rind walnut that is, before green rind walnut removes green peel, if bad fruit rate reaches 5% or more,
Reject whole bag green rind walnut.It should be noted that the corruption of green rind walnut sometimes observes by the naked eye green rind walnut and net fruit
Surface can't see, the brown stain of especially internal walnut kernel is gone rotten, and mildew and rot walnut and normal walnut is removed the peel mixed
When being combined, because the bacterium for the walnut that goes rotten extremely is easy to spread to normal walnut after having lacked one layer of green peel barrier again,
The walnut of whole bag is caused to go mouldy.So in order to reduce loss, because being sampled to every bag of green rind walnut, if bad fruit rate reaches 5%
Or more, then reject whole bag green rind walnut, only retain whole bag bad fruit rate 5% green rind walnut below peeling can.
By multiple practice, this method makes the retention cycle of green rind walnut extend to 180 ~ 200 days；Meanwhile the party
When green rind walnut after method preservation is edible, the coating of the bitter taste of the influence mouthfeel on walnut kernel surface, Er Qiehe can be smoothly torn
Peach kernel mouthfeel more sweet tea.The reason of walnut kernel mouthfeel more sweet tea is that during pre-freeze, temperature of ice house is reduced rapidly, green rind walnut
Stomata is shunk, and walnut kernel body occurs stress reaction and starch is promoted to be converted into polysaccharide；Simultaneously because the holding time has up to more than 6
Month, starch is constantly slowly also being converted into reduced sugar in walnut kernel body；The fructose in polysaccharide in walnut kernel is to influence sweet tea
The maximum factor of taste, there are two types of molecular structure, that is, α-D- fructofuranose and Beta-D-Fructopyranose isomeric forms, α type fruits for fructose tool
Sugar ratio β type fructose sweet tea, sugariness is 3 times of β type fructose；As temperature is lower, it is more that when low temperature, switchs to α type fructose, fructose sweet tea
Spend it is higher, the net fruit of the method to it is pre-sales be still in freezing state, until transport and cold chain, so at low ambient temperatures
Fructose in walnut kernel allows for tasting more sweet tea.As shown in Fig. 2, providing embodiment one to four and control group one, two
Bad fruit rate experiment value, wherein control group is placed in air naturally first is that only green rind walnut sterilizing, is not done its elsewhere
Reason；Control group is then placed in common freezer Keep cool -1 DEG C of temperature, do not do its elsewhere second is that green rind walnut sterilizing
Reason.
Disclosed above is only presently preferred embodiments of the present invention, cannot limit the right model of the present invention with this certainly
It encloses, therefore makees ground equivalent variations according to the claims in the present invention, be still within the scope of the present invention.
Claims (8)
1. green rind walnut preservation method, which is characterized in that include the following steps：
S1, enter freezer pre-treatment：It carries out disinfection sterilization to fresh green rind walnut of plucking；
S2, freezer preservation processing：Green rind walnut after sterilizing is packed into venting bags, the venting bags equipped with green rind walnut are placed
In magazine in freezer；After green rind walnut enters freezer, first temperature of ice house is arranged to -8 ~ -3 DEG C and keeps carrying out for 5 ~ 8 hours
Pre-freeze；Temperature of ice house -1 ~ 5 DEG C are risen to again after pre-freeze to refrigerate；Green rind walnut storage after, to freezer be passed through nitrogen into
Row controlled atmosphere, control oxygen concentration is 5% and less；
S3, pre-sales processing：1 ~ 2 month before sale, green rind walnut is first removed into green peel, then the net fruit after peeling is carried out again
Disinfection and sterilization, then net fruit is packed into micropore bag, micropore bag is used for the air permeable humidity retaining of net fruit；Micropore bag equipped with net fruit enters cold again
First temperature of ice house is arranged to 3 ~ 5 hours progress pre-freezes of -5 ~ -3 DEG C of holdings for library；Temperature of ice house is risen to -1 again after pre-freeze ~
5 DEG C are refrigerated；After net fruit storage, nitrogen being passed through to freezer and carries out controlled atmosphere, control oxygen concentration is 5% and hereinafter, storage
Until outbound is sold.
2. green rind walnut preservation method as described in claim 1, it is characterised in that：It is described enter freezer pre-treatment step, including
Following sub-step：
S11, picking degree of cracking screen out decayed fruit and inferior fruit in the fresh green rind walnut of 5-10%；
S12, potassium sorbate or sodium sorbate and water are according to 1：80 ~ 100 proportional arrangement solution, is immersed in solution for green rind walnut
In 15 ~ 20min carry out disinfection sterilization；
S13, the green rind walnut taken out in solution are dried or are dried up in the cool.
3. such as the described in any item green rind walnut preservation methods of claims 1 or 2, it is characterised in that：The pre-sales processing step
It is identical with the disinfection and sterilization way for entering freezer pre-treatment step.
4. green rind walnut preservation method as described in claim 1, it is characterised in that：It is described enter freezer pre-treatment step further include
It carries out disinfection the sub-step of sterilization to freezer, detailed process is fumigated using formalin solution, right after fumigating
Freezer is aerated.
5. green rind walnut preservation method as described in claim 1, it is characterised in that：The pre-sales processing step, further includes blueness
Skin walnut screening sub-step is sampled every bag of green rind walnut that is, before green rind walnut removes green peel, if bad fruit rate reaches
5% or more, then reject whole bag green rind walnut.
6. green rind walnut preservation method as described in claim 1, it is characterised in that：The venting bags are vegetables mesh pockets.
7. green rind walnut preservation method as described in claim 1, it is characterised in that：The magazine has multilayer, and every layer discharges
Venting bags equipped with green rind walnut are the space of free flow of air between layers.
8. green rind walnut preservation method as described in claim 1, it is characterised in that：The micropore bag is hydrophobic permeable membrane, dress
There is the relative humidity inside the micropore bag of net fruit to be maintained at 60-75%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810690811.7A CN108850133B (en) | 2018-06-28 | 2018-06-28 | Method for preserving green-peel walnuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810690811.7A CN108850133B (en) | 2018-06-28 | 2018-06-28 | Method for preserving green-peel walnuts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108850133A true CN108850133A (en) | 2018-11-23 |
| CN108850133B CN108850133B (en) | 2022-01-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810690811.7A Active CN108850133B (en) | 2018-06-28 | 2018-06-28 | Method for preserving green-peel walnuts |
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| CN (1) | CN108850133B (en) |
Cited By (2)
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| 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 |
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