CN109090236A - A kind of walnut kernel preservation method - Google Patents
A kind of walnut kernel preservation method Download PDFInfo
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- CN109090236A CN109090236A CN201811100489.4A CN201811100489A CN109090236A CN 109090236 A CN109090236 A CN 109090236A CN 201811100489 A CN201811100489 A CN 201811100489A CN 109090236 A CN109090236 A CN 109090236A
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- walnut kernel
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- preservation method
- fresh walnut
- walnut
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 86
- 235000020234 walnut Nutrition 0.000 title claims abstract description 86
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000004321 preservation Methods 0.000 title claims abstract description 15
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 85
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000011259 mixed solution Substances 0.000 claims abstract description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 11
- 239000001110 calcium chloride Substances 0.000 claims abstract description 11
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 10
- 229920000742 Cotton Polymers 0.000 claims abstract description 7
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229910052710 silicon Inorganic materials 0.000 claims abstract description 6
- 239000010703 silicon Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000002386 leaching Methods 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000002474 experimental method Methods 0.000 description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 240000005809 Prunus persica Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000011017 operating method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- 239000002918 waste heat Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 239000008207 working material Substances 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
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- 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)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
It is spare to include the following steps: that (1) selects fresh walnut removing exosper to obtain fresh walnut kernel for a kind of walnut kernel preservation method；(2) the fresh walnut kernel in step (1) is immersed in calcium chloride and citric acid or Vc mixed solution and carries out hardening and color protection treatment；(3) it is 30%-40% that the fresh walnut kernel taking-up after the completion of impregnating in step (2) is dried to fresh walnut kernel water content at a certain temperature；(4) it is refrigerated after the fresh walnut kernel after drying in step (3) to be packed into the cotton bag or silicon window freshness protection package of 100 mesh.Using method of the invention, the fresh keeping time of walnut kernel is up to 1-2, and the edible quality of fresh walnut kernel and nutritive value are basically unchanged.
Description
Technical field
The invention belongs to food processing field, in particular to the processing of a kind of fresh walnut and preservation method.
Background technique
Yunnan is the big province of walnut main product, and by the end of the year 2016,42,800,000 mu of the whole province's walnut area, produces by 1,020,000 tons of yield
30,500,000,000 yuan of value, the equal position of yield, area, the output value is the first in the nation.The whole province's walnut is distributed in the area of 122 counties and cities in 16 cities Ge Zhou, core
Peach industry has become great Yunnan Guanyuan characteristic, the whole nation so that the world have an impact, competitive strong industry.Currently, cloud
Southern walnut operation area only 1/3, based on fresh food and preliminary working, or raw material is directly exported external, value-added content of product is low, warp
Benefit of helping is not high.Currently, the main banking system of walnut is dry walnut, but dry walnut store for a long time after since walnut kernel contains
A large amount of triglycerides and insatiable hunger fatty acid, the oxidation Kazakhstan for being easy to happen walnut kernel loses, generates peculiar smell etc., and walnut kernel is caused to seek
The edible qualities such as feeding, mouthfeel are greatly reduced.Relative to dry walnut, the nutritive value of fresh walnut is higher, has in China huge
Market potential.But since the storage period of walnut fresh fruit itself is shorter, lack effective banking system at present, cause fresh walnut to be deposited
Measure small, added value of product height.
Refrigeration is a fresh-keeping important technical of walnut, such as Chinese invention patent discloses CN102894080A
Disclose a kind of technological means that refrigerated storage walnut kernel is packed using vacuum or inflated with nitrogen.Chilling treatment can slow down walnut
Fat oxidation process is in its internal antioxidase in higher field of activity, but the mode of refrigeration is vacuum-packed not
Ideal, fresh keeping time are more than after 1 year, and walnut becomes soft tasteless.
Summary of the invention
In view of the deficiencies of the prior art, the purpose of the present invention is to provide a kind of sides that can effectively extend fresh walnut kernel storage
Method guarantees that fresh walnut edible quality does not decline substantially.
To achieve the above object, it the present invention adopts the following technical scheme: a kind of walnut kernel preservation method, including walks as follows
It is rapid: (1) to select fresh walnut removing exosper to obtain fresh walnut kernel spare；(2) the fresh walnut kernel in step (1) is immersed in chlorine
Change and carries out hardening and color protection treatment in calcium and citric acid or Vc mixed solution；(3) by the fresh walnut after the completion of being impregnated in step (2)
It is 30%-40% that benevolence taking-up is dried to fresh walnut kernel water content at a certain temperature；(4) by the fresh core after drying in step (3)
Peach kernel refrigerates after being packed into the cotton bag or silicon window freshness protection package of 100 mesh.
Preferably, fresh walnut kernel band endotesta.
Preferably, mixed solution is 0.15% calcium chloride and 0.5% Vc mixed solution.
Preferably, mixed solution is 0.15% calcium chloride and 0.5% citric acid mixed solution.
Preferably, the soaking time of fresh walnut kernel is 2 to 3 hours in step (2).
Preferably, drying temperature is 35 degree in step (3).
Preferably, refrigerated storage temperature is subzero 5 degree to 18 degrees below zero.
Compared with prior art, when having the following beneficial effects: first using walnut kernel preservation method of the invention, be fresh-keeping
Between be up to 1-2, and the edible quality of fresh walnut kernel and nutritive value are basically unchanged；The second, the fresh walnut kernel appearance after thawing
Essentially the same with fresh walnut, endotesta is easy to fall off；Third, this method are simple and easy, at low cost.
The above description is only an overview of the technical scheme of the present invention, in order to better understand the technical means of the present invention,
It can be implemented in accordance with the contents of the specification, be described in detail below with presently preferred embodiments of the present invention.
Specific embodiment
Embodiment one
The first step, choosing pluck the consistent fresh walnut fruit of maturity, manually or mechanically peel off green peel, clean up, until walnut shell
On do not have green juice, then slough walnut shell, it is spare to take out the fresh walnut kernel with endotesta；
Second step carries out hardening and color protection treatment to fresh walnut kernel, the walnut kernel in the first step is dipped in 0.15% chlorine
Change calcium and 0.5% vitamin C (Vc) mixed solution in, soaking time length 2 to 3 hours；
Experiments have shown that hardening effect is best when calcium chloride concentration is 0.15%；It, can be in core when calcium chloride concentration increases
Peach kernel surface forms different degrees of crystal；If calcium chloride concentration is too low, hardening effect is bad.
Third step, it is 30%-40% that the walnut kernel after immersion, which is taken out, and is dried to water content under 35 degree；Wherein, walnut
The water content of benevolence can be measured by the methods of Oven Method, when its water content reaches 30%- 40%, from drying equipment
It is middle to take out fresh walnut kernel, prevent moisture to be further lost.
It is dried relative at a temperature of other, the drying at 35 degree can not only effectively keep the functional component of fresh walnut kernel,
And the original pure fragrance of fresh walnut can be retained, and when drying temperature is excessively high, since walnut moisture is heated inside and outside uneven, meeting
Walnut kernel surface is caused slightly to change colour, interior moisture content is also higher, and certain influence can be generated to refrigerating effect and edible quality.
4th step is packed the walnut kernel after drying using the cotton bag classification of 100 mesh, point weight, as refrigerator freezing
Layer storage, cryogenic temperature are set as subzero 5 degree to 18 degrees below zero.
Walnut kernel has moisture evaporation in refrigerating process, can be volatilized by cotton bag hole, if the mesh number of cotton bag
It is too low, the easy dehydration of walnut kernel；Otherwise mesh number Ruo Taigao, will lead to walnut kernel surface and is easily enriched with moisture, influence its quality.
Embodiment two
Be with the distinguishing characteristics of embodiment one: the walnut kernel after drying is using the classification of silicon window freshness protection package, point weight packet
Dress, remaining operating method and step are identical with embodiment one.The function of silicon window freshness protection package and cotton bag is essentially identical, silicon
Window equally has certain gas permeability.
Check experiment group
It is with the distinguishing characteristics of embodiment one or two: is packed in check experiment group using vacuum classification, point weight,
Remaining operating method and step are identical with embodiment one.
Table one: the physical and chemical index table of comparisons of embodiment one, embodiment two and check experiment group
Using the preservation method of embodiment one or two, the fresh walnut kernel of freezing 1 year takes out after thawing its appearance and new
Fresh walnut kernel is almost the same, and endotesta is easy to slough, and maintains the fresh delicious and crisp sweet tea that fresh walnut has, physical and chemical index and pre-freeze
It is preceding very nearly the same；And vacuum-packed mode is used in check experiment group, freeze walnut appearance dirt after thawing, Wen Zhiyou 1 year
Uncomfortable flavor, food it is soft tasteless, do not had walnut fragrance, the difference of fresh walnut kernel is very before every physical and chemical index and pre-freeze
Greatly, oil content decline 8.68% to 59.18%, protein reduces 5.7% to 10.13%, and acid value becomes original 5.6 times
Reach 1.52mg/g, peroxide value reaches 1.52mmol/kg at original 2.6 times, and moisture content drops to 24%, eats
Quality greatly declines.The main reason is that: no permeability is vacuum-packed, the waste heat and water distributed in walnut kernel refrigerating process
Dividing cannot volatilize away, this part of waste heat and moisture promote content anaerobic fermentation or other biochemical reactions, to affect core
The edible quality of peach.
Embodiment three
It is with the distinguishing characteristics of embodiment one: using 0.15% calcium chloride and 0.5% citric acid mixed solution
0.15% calcium chloride that comes in alternate embodiments one and 0.5% Vc mixed solution are hardened and are protected to fresh walnut kernel
Color processing, remaining operating method and step are identical with embodiment one.
The present invention is not limited to above-mentioned specific embodiment, and those skilled in the art are readily understood that,
Under the premise of not departing from the principle of the invention and scope, there are also many alternative solutions, this hairs for walnut kernel preservation method of the invention
Bright protection scope is subjected to the contents of the claims.
Claims (7)
1. a kind of walnut kernel preservation method, which comprises the steps of:
(1) fresh walnut removing exosper is selected to obtain fresh walnut kernel spare；
(2) the fresh walnut kernel in step (1) is immersed in calcium chloride and citric acid or Vc mixed solution and carries out hardening and color protection
Processing；
(3) the fresh walnut kernel taking-up after the completion of impregnating in step (2) is dried to fresh walnut kernel water content at a certain temperature and is
30%-40%；
(4) it is refrigerated after the fresh walnut kernel after drying in step (3) to be packed into the cotton bag or silicon window freshness protection package of 100 mesh.
2. walnut kernel preservation method according to claim 1, it is characterised in that: the fresh walnut kernel band endotesta.
3. walnut kernel preservation method according to claim 1 or 2, it is characterised in that: the mixed solution is 0.15%
Calcium chloride and 0.5% Vc mixed solution.
4. walnut kernel preservation method according to claim 1 or 2, it is characterised in that: the mixed solution is 0.15%
Calcium chloride and 0.5% citric acid mixed solution.
5. walnut kernel preservation method according to claim 3, it is characterised in that: the leaching of fresh walnut kernel in the step (2)
Steeping the time is 2 to 3 hours.
6. walnut kernel preservation method according to claim 1, it is characterised in that: drying temperature is 35 in the step (3)
Degree.
7. walnut kernel preservation method according to claim 1, it is characterised in that: the refrigerated storage temperature is subzero 5 degree to zero
It is 18 degree lower.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811007370 | 2018-08-31 | ||
| CN2018110073702 | 2018-08-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109090236A true CN109090236A (en) | 2018-12-28 |
Family
ID=64866885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811100489.4A Pending CN109090236A (en) | 2018-08-31 | 2018-09-20 | A kind of walnut kernel preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109090236A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114903165A (en) * | 2022-05-18 | 2022-08-16 | 云南楚雄东宝生物资源开发有限公司 | Method for prolonging shelf life of fresh walnut kernels through biological and physical means |
| CN115530235A (en) * | 2022-09-29 | 2022-12-30 | 中国林业科学研究院林业研究所 | Storage and preservation method of fresh hazelnuts |
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Application publication date: 20181228 |