CN108991106A - A kind of preparation method of fresh walnut kernel can - Google Patents
A kind of preparation method of fresh walnut kernel can Download PDFInfo
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- CN108991106A CN108991106A CN201810573408.6A CN201810573408A CN108991106A CN 108991106 A CN108991106 A CN 108991106A CN 201810573408 A CN201810573408 A CN 201810573408A CN 108991106 A CN108991106 A CN 108991106A
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- Prior art keywords
- walnut kernel
- fresh
- fresh walnut
- water
- kernel
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 242
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- 238000010894 electron beam technology Methods 0.000 claims abstract description 9
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- 239000002002 slurry Substances 0.000 claims description 24
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- 239000004615 ingredient Substances 0.000 abstract description 4
- ZKQDCIXGCQPQNV-UHFFFAOYSA-N Calcium hypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-] ZKQDCIXGCQPQNV-UHFFFAOYSA-N 0.000 abstract description 3
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
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- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
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- 210000001015 abdomen Anatomy 0.000 description 1
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- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
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- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
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- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
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- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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)
- Medicines Containing Plant Substances (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of preparation method of fresh walnut kernel can of the present invention, fresh walnut kernel can prepared by the present invention generate distinctive walnut flavor using mature later period, the walnut of the abundant mature and plump of benevolence, such walnut nutritious abundance；The green rind walnut of picking is cleaned after removing green peel with clear water, does not add ethephon (CEPHA),2-(chloroethyl) phosphonic acid, bleaching powder, free from environmental pollution；Fresh walnut kernel of the invention is not undressed processing, is adopted the de- bitterness that is soaked in water, is not added any chemical agent, will not generate pollution and residual, remain the nutritional ingredient of fresh walnut kernel clothing；Fresh walnut kernel of the invention is stored in freezer storage after impregnating de- bitterness with 0-5 DEG C of water, takes for whole year production；Fresh walnut kernel can of the invention uses the cold sterilization of high-energy electron beam irradiation, thus the feature for keeping fresh walnut kernel crisp.
Description
Technical field
The invention belongs to food processing technology fields, specifically, being related to a kind of preparation method of fresh walnut kernel can.
Background technique
Tinned food is that the numerous food of China squeeze into the international market at first, and product quality is compared with a kind of quotient earlier than international joint
Product, can industry are also always maintained at faster development speed.
Currently, with the development of the social economy, the raising year by year of people's life class, convenience, health, nutrition, safety
Tinned food is just increasingly by the approval of consumer, and especially in recent years, health-preserving food increasingly receives the favor of people, tank
Head food stores the features such as facilitating because of its nutrient health, there is wide development space in health-preserving food market.
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 unsaturated fatty acids such as walnut kernel fat Linoleic acid, linolenic acid have purification blood, remove vascular wall impurity, promote
Into the effects of circulation；Content vitamin E abundant and vitamin E are the generally acknowledged anti-aging substances of medical field in walnut kernel.Every 100
Vitamin, arginine, oleic acid in gram walnut kernel contain the antioxidant of 20.97 units, cardiovascular to softening, to prevention
Coronary heart disease, apoplexy, senile dementia etc. also have certain effect.Contain zinc, manganese, magnesium, calcium, phosphorus, the human bodies such as iron, potassium, selenium in walnut
Indispensable microelement can supplement the mineral nutrient that human body is increasingly lost in aging course, walnut well
In protein rich in, fat, minerals, a variety of amino acid of vitamin and needed by human body it is as shown in table 1.
Table 1
Walnut shines in day with high temperature, in aeration-drying and storage process, contained essential amino acid and other amino acid, dimension
Raw element has part loss.
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.Mostly in present walnut kernel process is to adopt
It is undressed with various methods, multiple nutritional components contained by benevolence clothing are also lost therewith.
Domestic walnut product at present is mostly circulated market with the ecosystem without deep processing, is bought for consumer edible.
Fat content is up to 60-72% in walnut kernel, and contains tannin in walnut kernel clothing, and chewing, which feels greasy in mouth, bitterness, in
Though more pieces of walnuts of people's solar eclipse are praised highly in doctor's health more can meet the health demand of human body, its greasy and bitter sense of taste but subtract
The edible interest of few people.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.
Market is initially entered without the fresh walnut of dry processing in the harvest season.Since fresh walnut kernel chewing mouthfeel is sharp and clear, consumed
Person likes.Since the more dry walnut of fresh walnut is nicier, nutritional ingredient is more abundant, and people more like fresh-eating walnut, at present still
There is not the fresh walnut kernel can produced using fresh walnut kernel and fresh walnut kernel magma as Raw material processing.
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 fresh walnut kernel can
Method, can of the invention are prepared using fresh walnut, and fresh walnut of the invention strips out walnut kernel in water by soaking twice
Bubble, can adequately remove hardship, the astringent taste of walnut kernel clothing, not need processing of undressing, do not add ethephon (CEPHA),2-(chloroethyl) phosphonic acid, bleaching powder, caustic soda and
Other chemical substances.And walnut kernel is impregnated using fresh walnut kernel slurry, maintain the better mouthfeel of fresh walnut kernel, mouthfeel is crisp and refreshing, mouth
Delicious, the mouthfeel with fresh walnut, to human body nutritive value with higher, method of the invention uses high-power electron beam spoke
Fresh walnut can be made to keep crisp characteristic to avoid high temperature sterilization bring protein denaturation according to cold sterilization.
In order to realize purpose as above, the present invention adopts the following technical scheme:
A kind of preparation method of fresh walnut kernel can, includes the following steps:
(1) green rind walnut of harvesting ripe removes green peel, then washes with water, dry until separation of hull from kernel；
(2) it peels off and takes walnut kernel, after rejecting crude fruit and bad fruit, the walnut kernel that will be singled out is divided into two-stage benevolence, and two points
One of walnut kernel and a quarter walnut kernel be the fresh walnut kernel of level-one, other walnut kernel be the fresh walnut kernel of second level；
(3) the fresh walnut kernel of level-one and the fresh walnut kernel of second level are impregnated 4-6 hours in 0-5 DEG C of water respectively, then changes water and exists
It impregnates 2-4 hours, centrifuge dripping, dries in 0-5 DEG C of water, be sent into 0-5 DEG C of pre-cooling workshop, vacuum packaging；
(4) packaged fresh walnut kernel is put into freezer storage；
(5) the fresh walnut kernel outbound of level-one for storing freezer, is fitted into can；
(6) the fresh walnut kernel of second level and water are beaten, homogenization, filtering, be then added sucrose, stabilizer, water and
Edible salt adjusts pH to 5.5-6.0, obtains fresh walnut kernel slurry；
(7) fresh walnut kernel starched into heating, stirring, homogeneous, sterilize, be cooled to room temperature；
(8) in the can that fresh walnut kernel slurry after cooling is fitted into step (5), sealing, high energy electron beams shine
Cold sterilization, packaging obtain the fresh walnut kernel can.
Further, the water content of green rind walnut walnut kernel is 18-24% in step (1), and drying temperature is 20-24 DEG C.
The mature green rind walnut that the present invention picks is the walnut in mature later period, and removes the green peel of crude fruit, bad fruit
Walnut removes green peel of walnut using stripping green peel machine, dries and use drying box aeration-drying, and 24 DEG C of supply air temperature <, dry mesh
Be that can be easily separated shell benevolence in order to increase walnut flavor, be easy to peel off.
Further, the mass ratio of the fresh walnut kernel of level-one and the fresh walnut kernel of second level and water is 1:5-10 in step (3).
It is to keep the tannin in walnut kernel clothing molten that the fresh walnut kernel of level-one and the fresh walnut kernel of second level impregnate for the first time in water
Out, changing water and impregnating again is the bitter taste for completely removing walnut clothing.
Fresh walnut kernel needs impregnate in 0-5 DEG C of water in the present invention, and impregnating in 0-5 DEG C of water is to sufficiently remove
Bitter, puckery mouthfeel in walnut clothing, increases the mouthfeel of walnut kernel can, and the present inventor exists by a large amount of experiment discovery, walnut kernel
Soaking time in 0-5 DEG C of water and mouthfeel also have a very big relationship, and soaking time is too short, and not have a removal bitter, puckery, when immersion
Between it is too long, some nutritional ingredients in walnut can be lost, and the water of immersion is replaced, and more thorough can be removed in this way
Hardship, the astringent taste of walnut kernel clothing；Walnut kernel impregnates the effect for also acting and preventing walnut meat from softening in 0-5 DEG C of water.Of the invention
The temperature of soaking water is 0-5 DEG C, and the present inventor has found that after temperature is more than 5 DEG C, walnut kernel is particularly easy to soft by a large number of experiments
Change, influences mouthfeel, temperature is too low, and water freezing does not have the effect of immersion.
Further, the drying in step (3) uses three sections of low temperature drying kilns, and one section is dried using warm wind less than 36 DEG C,
Two sections are cooled down using room temperature wind less than 20 DEG C, and three sections are less than or equal to 0 DEG C of cooling using cold wind.
Packaging in step (3) uses 5-25kg/ bags, and the composite evacuated bag of 30-45mis, PET-PE vacuumizes packaging.
Further, one section drying after fresh walnut kernel water content≤35%.
Further, the temperature of freezer is -5 DEG C~-18 DEG C in step (4).
Further, it is quantitatively fitted into the big mouth can of 200ml in step (5) according to 50g/ parts.
Further, the quality of the fresh walnut kernel of second level is the 4-10% of the quality of water, the pressure of homogeneous when mashing in step (6)
Power is 25-45MPa.
Further, the fresh walnut kernel 4-10 parts by weight of second level, sucrose 3-6 parts by weight, steady in step (6) according to parts by weight
Determine agent 0.03-0.06 parts by weight, edible salt 0.005-0.02 parts by weight and water 82-93 parts by weight.
Preferably, stabilizer is single, double fatty acid glyceride, casein sodium, sucrose fatty ester, xanthan gum, ring-type
Dextrin, sodium carbonate, potassium chloride, vitamin C, D-araboascorbic acid sodium, sodium tripolyphosphate and sodium citrate
Further, the temperature heated in step (7) is 55-65 DEG C, and the pressure of homogeneous is 25-45MPa.
Further, stirring rate is 1400r/min or 2800r/min in step (7).
Further, sterilizing is sterilized before being 85 DEG C/15s in step (7), 136 DEG C/3s ultra high temperature short time sterilization.
Further, fresh walnut kernel slurry is 150ml in every tank in step (8), and can capping, can is interior to be arranged lattice
Walnut kernel solid is accidentally sucked tracheae when consumer quotes in order to prevent by grid, and grid consumer of the invention can be easily
It takes off, after fresh walnut kernel slurry consumer finishes off, grid can be removed, easily take out the fresh walnut kernel edible of the inside.
The walnut pulp used in the present invention is uniform and stable, and the mouthfeel of walnut kernel can be increased by being added in walnut kernel, for a long time
Lamination will not occur for storage, and the fresh walnut kernel can of preparation is stored steadily in the long term.
Compared with prior art, beneficial effects of the present invention are as follows:
(1) fresh walnut kernel can prepared by the present invention is using mature later period, the walnut of the abundant mature and plump of benevolence, such core
Peach nutritional sufficiency, and generate distinctive walnut flavor；
(2) green rind walnut picked is cleaned after removing green peel with clear water, does not use ethephon (CEPHA),2-(chloroethyl) phosphonic acid, bleaching powder and caustic soda,
Residual without chemicals, it is free from environmental pollution；
(3) the fresh walnut that the present invention picks is after standardization, and is stored in Freezing room freeze preservation, to be produced to make
With, it prepares one month that fresh walnut kernel can is not only limited to the picking of walnut maturation, it can be according to the processing life of market demand whole year
It produces；
(4) fresh walnut kernel of the invention is not undressed processing, is impregnated de- bitterness using 0-5 DEG C of water, is not added any chemical drugs
Agent will not generate pollution and residual, remain the nutritional ingredient of fresh walnut kernel clothing；
(5) it is uniform and stable using fresh walnut to be prepared into fresh walnut kernel slurry by the present invention, and fresh walnut kernel is immersed in fresh walnut kernel
In slurry, the fresh walnut kernel can made has more fresh walnut flavor, and storage that can be steady in a long-term；
(6) fresh walnut kernel can of the invention carries out product using the cold sterilization of high-energy electron beam irradiation: seed bud inactivation is gone out
Enzyme, sterilization.Low temperature cold sterilization can be to avoid high temperature sterilization bring albuminous degeneration, thus the spy for keeping fresh walnut kernel crisp
Point.
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 fresh walnut kernel can of the present embodiment, includes the following steps:
(1) green rind walnut in harvesting ripe later period, removal crude fruit, bad fruit green rind walnut, green rind walnut it is aqueous
Amount is 18%, removes green peel using stripping green peel machine removing, then washes with water, dry to use drying box aeration-drying, drying temperature
It is 20 DEG C, until separation of hull from kernel；
(2) it peels off and takes walnut kernel, after rejecting crude fruit and bad fruit, the walnut kernel that will be singled out is divided into two-stage benevolence, and two points
One of walnut kernel and a quarter walnut kernel be the fresh walnut kernel of level-one, other walnut kernel be the fresh walnut kernel of second level；
(3) the fresh walnut kernel of level-one and the fresh walnut kernel of second level are impregnated 4 hours in 0 DEG C of water respectively, then changes water in 0 DEG C of water
The mass ratio of middle immersion 2 hours, the fresh walnut kernel of level-one and the fresh walnut kernel of second level and water is 1:5, and centrifuge dripping, drying is using three
Section low temperature drying kiln, one section is dried using 35 DEG C of warm wind, and the water content of fresh walnut kernel is 35% after one section of drying, and two sections using normal
19 DEG C of warm wind coolings, three sections, using 0 DEG C of cold wind cooling, are sent into 0 DEG C of pre-cooling workshop, using 5kg/ bags, 30-45mis, PET-PE
Composite evacuated bag vacuumizes packaging；
(4) packaged fresh walnut kernel is put into -5 DEG C of freezer storages；
(5) the fresh walnut kernel outbound of level-one for storing freezer, is fitted into 50g/ parts and is quantitatively fitted into the big mouth can of 200ml；
(6) the fresh walnut kernel of second level is beaten with water, homogenization, the pressure of homogeneous is 25MPa, filtering, wherein two
Sucrose 3kg, stabilizer 0.03kg, edible salt 0.005kg and water 82kg is added in the fresh walnut kernel 4kg of grade, adjusts pH to 5.5-6.0,
Obtain fresh walnut kernel slurry；
(7) by fresh walnut kernel slurry be heated to 55 DEG C, stirring rate be 1400r/min stirring, 25MPa homogeneous, 85 DEG C/15s
Preceding sterilization, 136 DEG C/3s ultra high temperature short time sterilization, is cooled to room temperature；
(8) in the can that fresh walnut kernel slurry after cooling is fitted into step (5), the fresh walnut kernel slurry of every bottle of 150ml, tank
Grid is set in head bottle, and cold sterilization is shone in sealing, high energy electron beams, and packaging obtains the fresh walnut kernel can.
Embodiment 2
A kind of preparation method of fresh walnut kernel can of the present embodiment, includes the following steps:
(1) green rind walnut of harvesting ripe, removes the green rind walnut of crude fruit, bad fruit, and the water content of green rind walnut is
21%, green peel is gone using stripping green peel machine removing, is then washed with water, it is dry to use drying box aeration-drying, drying temperature 22
DEG C, until separation of hull from kernel；
(2) it peels off and takes walnut kernel, after rejecting crude fruit and bad fruit, the walnut kernel that will be singled out is divided into two-stage benevolence, and two points
One of walnut kernel and a quarter walnut kernel be the fresh walnut kernel of level-one, other walnut kernel be the fresh walnut kernel of second level；
(3) the fresh walnut kernel of level-one and the fresh walnut kernel of second level are impregnated 5 hours in 3 DEG C of water respectively, then changes water in 3 DEG C of water
The mass ratio of middle immersion 3 hours, the fresh walnut kernel of level-one and the fresh walnut kernel of second level and water is 1:7.5, centrifuge dripping, drying use
Three sections of low temperature drying kilns, one section using warm wind less than 36 DEG C dry, one section drying after fresh walnut kernel water content be 30%, two sections
Cooled down using room temperature wind less than 20 DEG C, three sections are less than or equal to 0 DEG C of cooling using cold wind, are sent into 3 DEG C of pre-cooling workshop, use
15kg/ bags, the composite evacuated bag of 30-45mis, PET-PE vacuumizes packaging；
(4) packaged fresh walnut kernel is put into -10 DEG C of freezer storages；
(5) the fresh walnut kernel outbound of level-one for storing freezer, is fitted into 50g/ parts and is quantitatively fitted into the big mouth can of 200ml；
(6) the fresh walnut kernel of second level is beaten with water, homogenization, the pressure of homogeneous is 25MPa, filtering, wherein two
Sucrose 4.5kg, stabilizer 0.04kg, edible salt 0.01kg and water 87kg is added in the fresh walnut kernel 7kg of grade, adjusts pH to 5.5-6.0,
Obtain fresh walnut kernel slurry；
(7) by fresh walnut kernel slurry be heated to 60 DEG C, stirring rate be 2800r/min stirring, 35MPa homogeneous, 85 DEG C/15s
Preceding sterilization, 136 DEG C/3s ultra high temperature short time sterilization, is cooled to room temperature；
(8) in the can that fresh walnut kernel slurry after cooling is fitted into step (5), the fresh walnut kernel slurry of every bottle of 150ml, tank
Grid is set in head bottle, and cold sterilization is shone in sealing, high energy electron beams, and packaging obtains the fresh walnut kernel can.
Embodiment 3
A kind of preparation method of fresh walnut kernel can of the present embodiment, includes the following steps:
(1) green rind walnut of harvesting ripe, removes the green rind walnut of crude fruit, bad fruit, and the water content of green rind walnut is
24%, green peel is gone using stripping green peel machine removing, is then washed with water, it is dry to use drying box aeration-drying, drying temperature 24
DEG C, until separation of hull from kernel；
(2) it peels off and takes walnut kernel, after rejecting crude fruit and bad fruit, the walnut kernel that will be singled out is divided into two-stage benevolence, and two points
One of walnut kernel and a quarter walnut kernel be the fresh walnut kernel of level-one, other walnut kernel be the fresh walnut kernel of second level；
(3) the fresh walnut kernel of level-one and the fresh walnut kernel of second level are impregnated 6 hours in 5 DEG C of water respectively, then changes water in 5 DEG C of water
The mass ratio of middle immersion 4 hours, the fresh walnut kernel of level-one and the fresh walnut kernel of second level and water is 1:10, centrifuge dripping, drying use
Three sections of low temperature drying kilns, one section is dried using 25 DEG C of warm wind, and the water content of fresh walnut kernel is 28% after one section of drying, two sections of uses
15 DEG C of room temperature wind coolings, three sections are less than or equal to 0 DEG C of cooling using cold wind, are sent into 5 DEG C of pre-cooling workshop, using 25kg/ bags, 30-
The composite evacuated bag of 45mis, PET-PE vacuumizes packaging；
(4) packaged fresh walnut kernel is put into -18 DEG C of freezer storages；
(5) the fresh walnut kernel outbound of level-one for storing freezer, is fitted into 50g/ parts and is quantitatively fitted into the big mouth can of 200ml；
(6) the fresh walnut kernel of second level is beaten with water, homogenization, the pressure of homogeneous is 45MPa, filtering, wherein two
Sucrose 6kg, stabilizer 0.06kg, edible salt 0.02kg and water 93kg is added in the fresh walnut kernel 10kg of grade, adjusts pH to 5.5-6.0,
Obtain fresh walnut kernel slurry；
(7) by fresh walnut kernel slurry be heated to 65 DEG C, stirring rate be 2800r/min stirring, 35MPa homogeneous, 85 DEG C/15s
Preceding sterilization, 136 DEG C/3s ultra high temperature short time sterilization, is cooled to room temperature；
(8) in the can that fresh walnut kernel slurry after cooling is fitted into step (5), the fresh walnut kernel slurry of every bottle of 150ml, tank
Grid is set in head bottle, and cold sterilization is shone in sealing, high energy electron beams, and packaging obtains the fresh walnut kernel can.
Embodiment 4
(1) green rind walnut of harvesting ripe, walnut kernel water content are 22%, remove green peel, then wash with water, using temperature
It is dry until separation of hull from kernel at 21 DEG C；
(2) it peels off and takes walnut kernel, after rejecting crude fruit and bad fruit, the walnut kernel that will be singled out is divided into two-stage benevolence, and two points
One of walnut kernel and a quarter walnut kernel be the fresh walnut kernel of level-one, other walnut kernel be the fresh walnut kernel of second level；
(3) the fresh walnut kernel of level-one and the fresh walnut kernel of second level are impregnated 4.5 hours in 2 DEG C of water respectively, then changes water at 4 DEG C
It is impregnated 2.5 hours in water, centrifuge dripping, dries as using three sections of low temperature drying kilns, one section is dried using warm wind less than 36 DEG C, dry
The water content of fresh walnut kernel is 33% after dry, and two sections are cooled down using room temperature wind less than 20 DEG C, and three sections are less than or equal to 0 DEG C using cold wind
4 DEG C of pre-cooling workshop, vacuum packaging are sent into cooling；
(4) freezer that packaged fresh walnut kernel is put into -15 DEG C is stored；
(5) the fresh walnut kernel outbound of level-one for storing freezer, is fitted into can；
(6) the fresh walnut kernel of second level is beaten, homogenization, homogenization pressure 30MPa with water, is filtered, the fresh core of second level
Sucrose 5kg, stabilizer 0.05kg, edible salt 0.012kg and water 92kg is added in peach kernel 6kg, adjusts pH to 5.5-6.0, obtains fresh
Walnut kernel slurry；
It (7) is 58 DEG C by fresh walnut kernel slurry heating temperature, stirring rate is 1400r/min stirring, homogenization pressure 35MPa
Processing, using sterilizing before 85 DEG C/15s, 136 DEG C/3s ultra high temperature short time sterilization is cooled to room temperature；
(8) in the can that fresh walnut kernel slurry after cooling is fitted into step (5), sealing, high energy electron beams shine
Cold sterilization, packaging obtain the fresh walnut kernel can.
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 fresh walnut kernel can, which comprises the steps of:
(1) green rind walnut of harvesting ripe removes green peel, then washes with water, dry until separation of hull from kernel；
(2) it peels off and takes walnut kernel, after rejecting crude fruit and bad fruit, the walnut kernel that will be singled out is divided into two-stage benevolence, half
Walnut kernel and a quarter walnut kernel be the fresh walnut kernel of level-one, other walnut kernel be the fresh walnut kernel of second level；
(3) the fresh walnut kernel of level-one and the fresh walnut kernel of second level are impregnated 4-6 hours in 0-5 DEG C of water respectively, then changes water at 0-5 DEG C
It impregnates 2-4 hours, centrifuge dripping, dries in water, be sent into 0-5 DEG C of pre-cooling workshop, vacuum packaging；
(4) packaged fresh walnut kernel is put into freezer storage；
(5) the fresh walnut kernel outbound of level-one for storing freezer, is fitted into can；
(6) the fresh walnut kernel of second level and water are beaten, homogenization, filtering, sucrose, stabilizer, water is then added and is eaten
Salt adjusts pH to 5.5-6.0, obtains fresh walnut kernel slurry；
(7) fresh walnut kernel starched into heating, stirring, homogeneous, sterilize, be cooled to room temperature；
(8) in the can that fresh walnut kernel slurry after cooling is fitted into step (5), sealing, high energy electron beams are killed according to cold
Bacterium, packaging obtain the fresh walnut kernel can.
2. a kind of preparation method of fresh walnut kernel can according to claim 1, which is characterized in that green peel in step (1)
The water content of walnut walnut kernel is 18-24%, and drying temperature is 20-24 DEG C.
3. a kind of preparation method of fresh walnut kernel can according to claim 1, which is characterized in that level-one in step (3)
The mass ratio of fresh walnut kernel and the fresh walnut kernel of second level and water is 1:5-10.
4. a kind of preparation method of fresh walnut kernel can according to claim 1 or 3, which is characterized in that in step (3)
Drying uses three sections of low temperature drying kilns, and one section is dried using warm wind less than 36 DEG C, and two sections are cooled down using room temperature wind less than 20 DEG C, and three
Duan Caiyong cold wind is less than or equal to 0 DEG C of cooling.
5. a kind of preparation method of fresh walnut kernel can according to claim 4, which is characterized in that fresh core after one section of drying
Water content≤35% of peach kernel.
6. a kind of preparation method of fresh walnut kernel can according to claim 1, which is characterized in that freezer in step (4)
Temperature be -5 DEG C~-18 DEG C.
7. a kind of preparation method of fresh walnut kernel can according to claim 1, which is characterized in that mashing in step (6)
When the fresh walnut kernel of second level quality be water quality 4-10%, the pressure of homogeneous is 25-45MPa.
8. a kind of preparation method of fresh walnut kernel can according to claim 1, which is characterized in that in step (6) according to
Parts by weight, the fresh walnut kernel 4-10 parts by weight of second level, sucrose 3-6 parts by weight, stabilizer 0.03-0.06 parts by weight, edible salt
0.005-0.02 parts by weight and water 82-93 parts by weight.
9. a kind of preparation method of fresh walnut kernel can according to claim 1, which is characterized in that heating in step (7)
Temperature be 55-65 DEG C, the pressure of homogeneous is 25-45MPa.
10. a kind of preparation method of fresh walnut kernel can according to claim 1, which is characterized in that sterilizing in step (7)
To be sterilized before 85 DEG C/15s, 136 DEG C/3s ultra high temperature short time sterilization.
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Cited By (1)
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| CN113559146A (en) * | 2021-07-28 | 2021-10-29 | 西北农林科技大学 | Method for efficiently extracting walnut green husk polyphenol substances by electron beam irradiation |
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Effective date of registration: 20191205 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: 20181214 |