CN108935661A - A kind of preparation method of the green fresh walnut of freezing - Google Patents
A kind of preparation method of the green fresh walnut of freezing Download PDFInfo
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- CN108935661A CN108935661A CN201810573380.6A CN201810573380A CN108935661A CN 108935661 A CN108935661 A CN 108935661A CN 201810573380 A CN201810573380 A CN 201810573380A CN 108935661 A CN108935661 A CN 108935661A
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- 235000020234 walnut Nutrition 0.000 title claims abstract description 161
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 152
- 238000007710 freezing Methods 0.000 title claims abstract description 30
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- 238000002360 preparation method Methods 0.000 title claims abstract description 23
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- 241000283690 Bos taurus Species 0.000 claims abstract description 10
- 238000010894 electron beam technology Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims description 20
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- 238000004806 packaging method and process Methods 0.000 claims description 14
- 238000005057 refrigeration Methods 0.000 claims description 12
- 241000758791 Juglandaceae Species 0.000 claims description 9
- 238000009461 vacuum packaging Methods 0.000 claims description 9
- 238000003306 harvesting Methods 0.000 claims description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 2
- 244000144730 Amygdalus persica Species 0.000 claims 1
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- UDPGUMQDCGORJQ-UHFFFAOYSA-N (2-chloroethyl)phosphonic acid Chemical compound OP(O)(=O)CCCl UDPGUMQDCGORJQ-UHFFFAOYSA-N 0.000 abstract description 6
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
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- 229960003512 nicotinic acid Drugs 0.000 description 1
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- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
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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
-
- 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
- A23B9/06—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of the green fresh walnut of freezing, walnut of the green fresh walnut of freezing of the invention using the abundant mature and plump in mature later period, walnut nutritious abundance, the flavor with walnut；The green rind walnut of acquisition washes with water after past green peel, does not add ethephon (CEPHA),2-(chloroethyl) phosphonic acid, bleaching powder etc., the residual contamination of no chemical agent；Fresh walnut kernel does not take processing of undressing, directly dissolves out the tannin in walnut kernel clothing by being impregnated twice with 0-5 DEG C of water, reduces bitter, the puckery mouthfeel of walnut, remain the nutritional ingredient of walnut kernel clothing；Sterilizing of the invention uses the cold sterilization of high-energy electron beam irradiation, avoids high temperature sterilization bring protein denaturation, maintains the sharp and clear mouthfeel of fresh walnut；The fresh walnut commodity of blueness of the invention maintain the flavor of green fresh walnut, and mouthfeel is crisp and refreshing, delicious in taste, have green fresh walnut peculiar taste and mouthfeel, use complete cold chain can be with Long-term Cold Storage, sale.
Description
Technical field
The invention belongs to food processing technology fields, specifically, being related to a kind of preparation method of green fresh walnut of freezing.
Background technique
Extensive walnut plantation is developed in Xinjiang, necessarily faces the market outlet problem of a large amount of walnuts.At home, numerous consumption
Person has recognized that walnut has comparable health care food therapy effect, and the sale of walnut is in rising trend.Market at home, fresh walnut are
One new demand is sold in rising trend.The pure fresh walnut of ecogeography famous special product in Xinjiang marches mainland market, by pole
The earth pulls the fast development of Xinjiang walnut process deeply industry.
Walnut is one of world-renowned four big dry fruits, and the Song Dynasty " Kaibao Bencao " is said: " walnut makes us fertile strong, moisturizing, black palpus
Hair." China it is civil also spread to have often eat walnut, can " rejuvenation " saying, therefore walnut is described as " fruit of longevity ".Modern times doctor
Really a kind of advanced strong invigorant studies have shown that walnut kernel is learned, blood vessels can be nourished by often eating, and be improved a poor appetite, black one of the main divisions of the male role in traditional opera's hair,
And there are strong kidney cerebrum tonifying, the function for longevity of being healthy and strong.
Modern medicine study shows lecithin abundant contained in walnut kernel, is the good nutriment of brain cell,
In addition the oxygen radical of human senility also is allowed containing can fight there are many antioxidant vitamin C.Vitamin B can prevent cell
Aging, can brain tonic, enhancing memory and anti-aging.There is good health-care effect to cranial nerve, is very suitable to the child in growth period
The adult of son and the common brain of warp is edible.
The copying of walnut kernel clothing is eaten micro- containing vitamin, carrotene, thiamine, riboflavin, niacin and minerals in fiber
Secondary element, but walnut kernel clothing, containing tannin, coarse mouthfeel has apparent bitter taste.
Edible walnut can meet the health demand of human body, but its greasy and bitter sense of taste but to reduce eating for people emerging
Interest.Recently as the income increase of people, food and drink habit wraps up in abdomen and turns to nutrition health from having enough to eat and wear.The harvest season without
The fresh walnut of dry processing initially enters market.Since green fresh walnut kernel chewing mouthfeel is sharp and clear, liked by consumer, green walnut
Freshness date is short, is not able to satisfy across season supply market needs.
For these reasons, the present invention is specifically proposed.
Summary of the invention
In order to solve problem above of the existing technology, the present invention provides a kind of preparation sides of the green fresh walnut of freezing
Method washes with water after the fresh removing walnut green husk of method of the invention, does not add the chemical substances such as ethephon (CEPHA),2-(chloroethyl) phosphonic acid, bleaching powder, not having
The residual for learning drug is sterilized, crisp, the side of the invention of the fresh walnut of preparation using the cold bactericidal assay of high-energy electron beam irradiation
The long shelf-life of the fresh walnut of method preparation, can achieve 24 months or more, mouthfeel is as the walnut newly picked.
To achieve the goals above, the present invention uses following technical method:
A kind of preparation method of the green fresh walnut of freezing, includes the following steps:
(1) green rind walnut in harvesting ripe later period rejects crude fruit and bad fruit, removes green peel, washes, and selects superfine green fresh
Walnut；
(2) shell of green fresh walnut is got into crack, it is spare；
(3) the fresh walnut of blueness for getting crack is impregnated 6-8 hours, centrifuge dripping for the first time into the water, is changed second of water
It impregnates 4-6 hours；
(4) it is then fed into workshop vacuum packaging, is put into refrigeration house storage；
(5) it is a packaging with 6 walnuts by the fresh walnut of blueness of storage, is packed into carton；
(6) the then cold sterilization of room temperature, is put into refrigeration house storage, obtains the green fresh walnut of the freezing.
Further, the water content of walnut kernel is 18-24% in the green rind walnut in the mature later period picked in step (1).
Further, transverse diameter >=30mm of superfine green fresh walnut.
It the shell of green fresh walnut is got into crack in the present invention is easy for eater and only use hand can peel shell skin.
Further, the quality of first time soaking water is 5-10 times of green fresh walnut quality in step (3), is impregnated for the second time
The quality of water is 2-5 times of green fresh walnut quality.
Fresh walnut is impregnated using water twice in the present invention, is to dissolve out the tannin in walnut kernel for the first time, removes walnut kernel
The bitter taste of clothing, second of immersion are the bitter mouthfeels in order to thoroughly remove walnut kernel clothing.
Further, the temperature of first time soaking water and second of soaking water is 0-5 DEG C in step (3).
The temperature of soaking water of the invention is 0-5 DEG C, and the present inventor has found by a large number of experiments, after temperature is more than 5 DEG C,
Walnut kernel is particularly easy to soften, and influences mouthfeel, and temperature is too low, and water freezing does not have the effect of immersion.
Fresh walnut needs to impregnate in water in the present invention, and impregnating in water is to sufficiently remove in walnut clothing
Bitter, puckery mouthfeel increases the mouthfeel of fresh walnut, and the present inventor is by a large amount of experiment discovery, the soaking time of walnut kernel in water
Also there is very big relationship with mouthfeel, soaking time is too short not to have that removal is bitter, puckery, and soaking time is too long, some in walnut
Nutritional ingredient can be lost, and the water of immersion is replaced, in this way can more thorough hardship, the astringent taste for removing walnut kernel clothing；
Walnut kernel impregnates the effect for also acting and preventing walnut meat from softening in water.
The soaking time and water temperature for using water of the invention not only can be with fresh-keeping walnuts, and can make the fresh walnut of preparation
Mouthfeel it is better, be not in bitter feeling and crisp, consumer used it is good in taste after walnut kernel clothing,
The nutriment of walnut kernel clothing will not be lost.
Further, the temperature in workshop is 0-5 DEG C in step (4), and the temperature of freezer is -5 DEG C~-18 DEG C.
Further, 15-25kg/ bags are packaged as in step (4).
Further, packaging vacuumizes packaging using the composite evacuated bag of 30-45mi s, PET-PE.
The finally prepd fresh walnut to come into the market of the present invention is with 6 fresh walnuts for a unit, is packed into square cylinder
In carton.
Further, sterilization uses the cold sterilization of high-energy electron beam irradiation in step (6).
It is for seed bud inactivation, enzyme deactivation using the purpose of above-mentioned sterilization.
Further, the temperature of freezer is -5 DEG C~-18 DEG C in step (6).
Further, the temperature of freezer is -8 DEG C~-12 DEG C.
The finished product of fresh walnut prepared by the present invention in transit, using cold chain transportation, sell by -18 DEG C of refrigerators of terminal, this
The entire chilling treatment process of the fresh walnut of blueness of invention is the standardization of fresh walnut.
Compared with prior art, the invention has the benefit that
(1) walnut of the green fresh walnut of freezing of the invention using the abundant mature and plump in mature later period, walnut nutritious abundance,
Flavor with walnut；
(2) green rind walnut acquired washes with water after past green peel, does not add ethephon (CEPHA),2-(chloroethyl) phosphonic acid, bleaching powder etc., no chemical drugs
The residual contamination of agent；
(3) fresh walnut kernel does not take processing of undressing, is directly made in walnut kernel clothing with 0-5 DEG C of water by impregnating twice
Tannin dissolution, reduces bitter, the puckery mouthfeel of walnut, remains the nutritional ingredient of walnut kernel clothing；
(4) the freezing prepared by the present invention green fresh walnut production processing phase is not limited to one month of walnut maturation picking, adopts
After standardization, it is housed in low-temperature cold store freeze preservation, annual can be processed according to the market demand, meet people's
The annual demand to fresh walnut；
(5) sterilizing of the invention uses the cold sterilization of high-energy electron beam irradiation, avoids high temperature sterilization bring albumen qualitative change
Property, maintain the sharp and clear mouthfeel of fresh walnut；
(6) the fresh walnut commodity of blueness of the invention maintain the flavor of green fresh walnut, and mouthfeel is crisp and refreshing, delicious in taste, have blueness
Fresh walnut peculiar taste and mouthfeel use complete cold chain can be with Long-term Cold Storage, sale.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
A kind of preparation method of the green fresh walnut of freezing of the present embodiment, includes the following steps:
(1) green rind walnut in harvesting ripe later period, the water content of walnut kernel are 18%~24%, reject crude fruit and bad
Fruit removes green peel, washing, selects superfine green fresh walnut, transverse diameter >=30mm of superfine green fresh walnut；
(2) shell of green fresh walnut is got into crack, it is spare；
(3) the fresh walnut of blueness for getting crack is put into 0 DEG C of water and is impregnated for the first time 6 hours, the quality of soaking water is blueness
5 times of fresh walnut quality, centrifuge dripping change 0 DEG C of water and carry out second of immersion 4 hours, and the quality of second of soaking water is green fresh
2 times of walnut quality；
(4) it is then fed into 0 DEG C of workshop vacuum packaging, is packaged as 15kg/ bags, packaging is multiple using 30-45mi s, PET-PE
Bag vacuum packaging is closed, -5 DEG C of refrigeration house storages are put into；
(5) it is a packaging with 6 walnuts by the fresh walnut of blueness of storage, is packed into carton；
(6) the cold sterilization of high-energy electron beam irradiation is then used under normal temperature condition, is put into -5 DEG C of refrigeration house storages, is obtained described
The green fresh walnut of freezing.
Embodiment 2
A kind of preparation method of the green fresh walnut of freezing of the present embodiment, includes the following steps:
(1) green rind walnut in harvesting ripe later period, the water content of walnut kernel are 21%, reject crude fruit and bad fruit, go
Superfine green fresh walnut, transverse diameter >=30mm of superfine green fresh walnut are selected in green peel, washing；
(2) shell of green fresh walnut is got into crack, it is spare；
(3) the fresh walnut of blueness for getting crack is put into 2.5 DEG C of water and is impregnated for the first time 7 hours, the quality of soaking water is
7.5 times of green fresh walnut quality, centrifuge dripping change 2.5 DEG C of water and carry out second of immersion 5 hours, the quality of second of soaking water
It is 3.5 times of green fresh walnut quality；
(4) it is then fed into 2.5 DEG C of workshop vacuum packaging, is packaged as 20kg/ bags, packaging uses 30-45mi s, PET-PE
Composite evacuated bag vacuumizes packaging, is put into -12 DEG C of refrigeration house storages；
(5) it is a packaging with 6 walnuts by the fresh walnut of blueness of storage, is packed into carton；
(6) the cold sterilization of high-energy electron beam irradiation then is used under normal temperature condition, is put into -10 DEG C of refrigeration house storages, obtained described
The green fresh walnut of freezing.
Embodiment 3
A kind of preparation method of the green fresh walnut of freezing of the present embodiment, includes the following steps:
(1) green rind walnut in harvesting ripe later period, the water content of walnut kernel are 24%, reject crude fruit and bad fruit, go
Superfine green fresh walnut, transverse diameter >=30mm of superfine green fresh walnut are selected in green peel, washing；
(2) shell of green fresh walnut is got into crack, it is spare；
(3) the fresh walnut of blueness for getting crack is put into 5 DEG C of water and is impregnated for the first time 8 hours, the quality of soaking water is blueness
10 times of fresh walnut quality, centrifuge dripping change 5 DEG C of water and carry out second of immersion 6 hours, and the quality of second of soaking water is green fresh
5 times of walnut quality；
(4) it is then fed into 5 DEG C of workshop vacuum packaging, is packaged as 25kg/ bags, packaging is multiple using 30-45mi s, PET-PE
Bag vacuum packaging is closed, -18 DEG C of refrigeration house storages are put into；
(5) it is a packaging with 6 walnuts by the fresh walnut of blueness of storage, is packed into carton；
(6) the cold sterilization of high-energy electron beam irradiation then is used under normal temperature condition, is put into -18 DEG C of refrigeration house storages, obtained described
The green fresh walnut of freezing.
Embodiment 4
A kind of preparation method of the green fresh walnut of freezing of the present embodiment, includes the following steps:
(1) green rind walnut in harvesting ripe later period, the water content of walnut kernel are 20%, reject crude fruit and bad fruit, go
Superfine green fresh walnut, transverse diameter >=30mm of superfine green fresh walnut are selected in green peel, washing；
(2) shell of green fresh walnut is got into crack, it is spare；
(3) the fresh walnut of blueness for getting crack is put into 4 DEG C of water and is impregnated for the first time 4 hours, the quality of soaking water is blueness
5 times of fresh walnut quality, centrifuge dripping change 2 DEG C of water and carry out second of immersion 4 hours, and the quality of second of soaking water is green fresh
4 times of walnut quality；
(4) it is then fed into 2 DEG C of workshop vacuum packaging, is packaged as 15kg/ bags, packaging is multiple using 30-45mi s, PET-PE
Bag vacuum packaging is closed, -10 DEG C of refrigeration house storages are put into；
(5) it is a packaging with 6 walnuts by the fresh walnut of blueness of storage, is packed into carton；
(6) the cold sterilization of high-energy electron beam irradiation then is used under normal temperature condition, is put into -14 DEG C of refrigeration house storages, obtained described
The green fresh walnut of freezing.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of preparation method of the green fresh walnut of freezing, which comprises the steps of:
(1) green rind walnut in harvesting ripe later period rejects crude fruit and bad fruit, removes green peel, washes, and selects superfine green fresh core
Peach；
(2) shell of green fresh walnut is got into crack, it is spare；
(3) the fresh walnut of blueness for getting crack is impregnated 6-8 hours, centrifuge dripping for the first time into the water, changes second of water and impregnates
4-6 hours；
(4) it is then fed into workshop vacuum packaging, is put into refrigeration house storage；
(5) it is a packaging with 6 walnuts by the fresh walnut of blueness of storage, is packed into carton；
(6) the then cold sterilization of room temperature, is put into refrigeration house storage, obtains the green fresh walnut of the freezing.
2. a kind of preparation method of the green fresh walnut of freezing according to claim 1, which is characterized in that picking in step (1)
The mature later period green rind walnut in walnut kernel water content be 18-24%.
3. a kind of preparation method of the green fresh walnut of freezing according to claim 1 or 2, which is characterized in that superfine green fresh core
Transverse diameter >=30mm of peach.
4. a kind of preparation method of the green fresh walnut of freezing according to claim 1 or 2, which is characterized in that the in step (3)
The quality of soaking water is 5-10 times of green fresh walnut quality, and the quality of second of soaking water is the 2-5 of green fresh walnut quality
Times.
5. a kind of preparation method of the green fresh walnut of freezing according to claim 1, which is characterized in that first in step (3)
The temperature of secondary soaking water and second of soaking water is 0-5 DEG C.
6. the preparation method of the green fresh walnut of a kind of freezing according to claim 1 or 5, which is characterized in that vehicle in step (4)
Between temperature be 0-5 DEG C, the temperature of freezer is -5 DEG C~-18 DEG C.
7. a kind of preparation method of the green fresh walnut of freezing according to claim 1, which is characterized in that packaging in step (4)
It is 15-25kg/ bags.
8. a kind of preparation method of the green fresh walnut of freezing according to claim 1, which is characterized in that sterilization in step (6)
Using the cold sterilization of high-energy electron beam irradiation.
9. a kind of preparation method of the green fresh walnut of freezing according to claim 1, which is characterized in that freezer in step (6)
Temperature be -5 DEG C~-18 DEG C.
10. a kind of preparation method of the green fresh walnut of freezing according to claim 9, which is characterized in that the temperature of freezer is-
8 DEG C~-12 DEG C.
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| CN104304447A (en) * | 2014-10-11 | 2015-01-28 | 广元棒仁食品有限公司 | Method for preserving green peel removed fresh walnuts |
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| CN107372815A (en) * | 2017-09-19 | 2017-11-24 | 温县华鑫家庭农场 | A kind of fresh-eating walnut antistaling process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1663465A (en) * | 2005-04-13 | 2005-09-07 | 齐宏之 | Technology for processing fresh-keeping hulled walnut kernel |
| KR20080079539A (en) * | 2007-02-27 | 2008-09-01 | 양회경 | Walnut ganjeong and the manufacturing method thereof |
| CN104304447A (en) * | 2014-10-11 | 2015-01-28 | 广元棒仁食品有限公司 | Method for preserving green peel removed fresh walnuts |
| CN104642834A (en) * | 2015-03-20 | 2015-05-27 | 山东省费县沂蒙小调特色食品有限公司 | Deastringency method of semen juglandis |
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Effective date of registration: 20191206 Address after: 835500 No.11, Lane 12, Tuanjie Road, kumutubei village, karadala Township, Tex County, Xinjiang, Ili Kazak Autonomous Prefecture, Xinjiang Uygur Autonomous Region Applicant after: Kurbanguri Kumula Address before: Room 2910, Building 688, Nanzhaibei North Road, Langya District, Chuzhou City, Anhui Province Applicant before: Sun Xuebing Applicant before: Kurbanguri Kumula Applicant before: Wan Bing |
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Application publication date: 20181207 |