CN112167334A - Preparation method of frozen fresh walnuts - Google Patents
Preparation method of frozen fresh walnuts Download PDFInfo
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- CN112167334A CN112167334A CN202010948807.3A CN202010948807A CN112167334A CN 112167334 A CN112167334 A CN 112167334A CN 202010948807 A CN202010948807 A CN 202010948807A CN 112167334 A CN112167334 A CN 112167334A
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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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0009—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Glucans, e.g. polydextrose, alternan, glycogen; (alpha-1,4)(alpha-1,6)-D-Glucans; (alpha-1,3)(alpha-1,4)-D-Glucans, e.g. isolichenan or nigeran; (alpha-1,4)-D-Glucans; (alpha-1,3)-D-Glucans, e.g. pseudonigeran; Derivatives thereof
- C08B37/0012—Cyclodextrin [CD], e.g. cycle with 6 units (alpha), with 7 units (beta) and with 8 units (gamma), large-ring cyclodextrin or cycloamylose with 9 units or more; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
- C08B37/0027—2-Acetamido-2-deoxy-beta-glucans; Derivatives thereof
- C08B37/003—Chitin, i.e. 2-acetamido-2-deoxy-(beta-1,4)-D-glucan or N-acetyl-beta-1,4-D-glucosamine; Chitosan, i.e. deacetylated product of chitin or (beta-1,4)-D-glucosamine; Derivatives thereof
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Abstract
The application relates to the field of food preservation, and particularly discloses a preparation method of frozen fresh walnuts, which comprises the following steps: s1, selecting fruits: picking the nine-ripe walnut green fruits, and removing the immature fruits and the bad fruits to obtain the walnut green fruits to be treated; s2, green peel removing: removing green peel of the to-be-treated Chinese walnut to obtain green peel removed fresh walnuts in the step S1; s3, treating the preservative solution; soaking the green husk removed fresh walnuts obtained in the step S2 in a fresh-keeping solution for 3-5 min; s4, freezing: storing the fresh walnut without green husk at (-12) - (-3) deg.C to obtain frozen fresh walnut without green husk; wherein the fresh-keeping liquid comprises the following components in parts by weight: 0.15-0.25 part of chitosan, 0.4-0.6 part of natamycin, 1.2-1.5 parts of calcium propionate and 16-20 parts of water. The frozen fresh walnuts prepared by the method have a long fresh-keeping period.
Description
Technical Field
The application relates to the field of food preservation, in particular to a preparation method of frozen fresh walnuts.
Background
Along with the continuous improvement of the nutritional health consciousness of the whole people, the walnut is more and more favored by people due to the health care functions of high unsaturated fatty acid content, anti-aging, brain strengthening and the like, compared with the dry walnut, the fresh walnut has crisp and tender mouthfeel, unique flavor, obviously better oxidation resistance than the dry walnut, obviously higher indexes such as total phenol content related to oxidation resistance, related enzyme activity and the like than the dry walnut, is deeply favored by consumers, the market demand and price of the fresh walnut are rapidly increased, the water content of the fresh walnut is high, the physiological metabolism activity is vigorous, phenomena such as rotting and mildew, water loss and sprouting, rancidity of oil and fat components and the like are easy to occur in the storage process, and the preservation problem becomes one of bottleneck problems restricting the development of the fresh walnut industry.
The walnut with green husk is preserved, the walnut with green husk does not undergo any processing technology and air drying process, the original nutritional ingredients of the walnut are well kept, but the green husk of the walnut is rich in polyphenols, the walnut is browned when being slightly collided or rubbed, the walnut is easy to rot and mildew in the later storage period, the requirement for nondestructive picking is very high when the green husk walnut is preserved, the difficulty of operation in production is improved, the harvesting cost is increased, more storage space is occupied, the storage cost is improved, the corresponding transportation cost can be correspondingly increased when the green husk walnut is sold, meanwhile, the green husk walnut is sold, certain inconvenience is brought to consumers, and environmental pollution is caused.
The walnut without the green husk is kept fresh, the picking requirement can be greatly reduced, the picking cost is saved, fruits fallen by the stick can also be kept fresh after the green husk is removed, the walnut without the green husk is used as a non-respiratory jump type fruit, the respiratory strength is low, the condition that nutrition flows back to the green husk does not exist, the fresh walnut is kept fresh after the green husk is removed, the browning problem caused by the collision of the green husk does not exist, the requirement on grading equipment is low, and the commercialized production operation is easier to carry out. When the walnut without green husk is sold, the green husk can be removed before storage, which not only reduces the storage cost and the transportation cost and lightens the pollution, but also is beneficial to the centralized processing and utilization of the green husk and improves the utilization degree of wastes.
The green husk removed walnuts are treated by the traditional modes of preservative treatment, air conditioning treatment, irradiation treatment and the like and then are refrigerated at low temperature, so that the fresh-keeping period of the green husk removed walnuts can be effectively prolonged, but the green husk removed walnuts are easy to generate the problems of sticky and moldy surfaces of seed shells and the like at the later stage of low-temperature refrigeration.
Disclosure of Invention
In order to prolong the preservation period of fresh walnuts, the application provides a preparation method of frozen fresh walnuts.
In a first aspect, the application provides a preparation method of frozen fresh walnuts, which adopts the following technical scheme:
a preparation method of frozen fresh walnuts is characterized by comprising the following steps:
s1, selecting fruits: picking the nine-ripe walnut green fruits, and removing the immature fruits and the bad fruits to obtain the walnut green fruits to be treated;
s2, green peel removing: removing green peel of the to-be-treated Chinese walnut to obtain green peel removed fresh walnuts in the step S1;
s3, treating the preservative solution; soaking the green husk removed fresh walnuts obtained in the step S2 in a fresh-keeping solution for 3-5 min;
s4, freezing: storing the fresh walnut without green husk at (-12) - (-3) deg.C to obtain frozen fresh walnut without green husk;
the fresh-keeping liquid in the S3 comprises the following components in parts by weight: 0.15-0.25 part of chitosan, 0.4-0.6 part of natamycin, 1.2-1.5 parts of calcium propionate and 16-20 parts of water.
By adopting the technical scheme, the effect of prolonging the fresh-keeping period of the fresh walnuts is achieved due to the adoption of a double fresh-keeping method of fresh-keeping agent treatment and freezing storage.
When the maturity of the green walnuts is nine-ripe, the color of the surface of the walnut begins to turn yellow, the green peel has a small amount of cracks, the kernel is harvested, the kernel is rich in fragrance and faint scent, the water content of the kernel is 28% -35%, the color of the seed coat is light and bright yellow, the requirement that the seed coat is easy to peel off can be met in the subsequent storage period, the green peel of the green walnuts is removed, the picking requirement can be greatly reduced, the picking cost is saved, and the green walnuts are convenient for consumers to eat.
The peeled fresh walnut is treated by using the preservative solution, the natamycin in the preservative solution can be combined with ergosterol and other sterol groups of cell membranes to prevent the biosynthesis of ergosterol, so that the cell membrane structure is changed to break the membranes, the content of the cell membranes leaks, and finally the cells die, most of fungal cell membranes contain the ergosterol, so that the natamycin has an inhibiting effect on most of fungi, the product quality cannot be influenced, the natamycin causes the fungal cells of the peeled fresh walnut to die, and the peeled fresh walnut is not easy to mildew, rot and the like under the action of the fungi; however, ergosterol is not on cell membranes of bacteria, so natamycin has no inhibition effect on the bacteria, putrefying bacteria existing on peeled walnuts can also cause the walnuts to mildew and rot, calcium propionate inhibits the synthesis of beta-alanine in putrefying microorganisms, beta-alanine is a precursor substance of pantothenic acid, and the metabolism of substances in the walnuts is disordered due to the fact that the synthesis of the pantothenic acid, coenzyme A and acyl carrier protein cannot be smoothly carried out, so that the growth and the reproduction of the bacteria are inhibited, peeled fresh walnuts are not easy to mildew and rot under the action of the putrefying bacteria, the natamycin and the calcium propionate jointly act to inhibit the growth and the reproduction of fungi on the walnuts and inhibit the growth and the reproduction of the putrefying bacteria on the walnuts, so that the walnuts are not easy to mildew and rot, and the fresh-keeping period of the fresh walnuts is prolonged; in the process of soaking fresh walnuts in the fresh-keeping liquid, chitosan gradually forms a film on the surface of the walnuts, so that the loss of moisture in the walnuts can be reduced, the moisture content of the walnut kernels is ensured, the moisture content of the walnut kernels is a main index influencing the mouthfeel and flavor of the walnuts, the higher the moisture content is, the better the mouthfeel of the walnuts is, meanwhile, the film formed by the chitosan on the walnut kernels can also prevent external moisture, bacteria and other substances from directly contacting with the walnuts, so that the probability of mildew and rot of the walnuts is further reduced, in addition, the film formed by the chitosan on the surface of the walnuts can prevent natamycin and calcium propionate attached to the surface of the walnuts from falling off, and more natamycin and calcium propionate can be ensured to react with fungi and putrefying bacteria on the walnuts. Rotting and prolonging the preservation period of the walnuts.
Optionally, the natamycin is subjected to hydrophilic treatment in the following way:
A1. preparing saturated aqueous solution of beta-cyclodextrin derivatives, adding natamycin into the aqueous solution of beta-cyclodextrin to obtain mixed solution, wherein the mass ratio of the natamycin to the beta-cyclodextrin derivatives is (0.45-0.6): 1, processing the mixed solution in dark;
A2. carrying out ultrasonic treatment on the mixed solution, wherein the ultrasonic power is 55-60KW, the ultrasonic temperature is 18-20 ℃, and the ultrasonic time is 10-20 min;
A3. oscillating the mixed solution after ultrasonic treatment until the mixed solution reaches balance;
A4. filtering the mixed solution, and precooling the filtrate at (-18) - (-20) DEG C after shading treatment;
A5. freezing the pre-cooled filtrate at (-40) - (-50) deg.C for 20-24h, and processing in dark place after freezing.
By adopting the technical scheme, the natamycin has poor solubility in water, but the natamycin has antifungal activity only when dissolved in a solution; beta-cyclodextrin is a plurality of cyclic oligosaccharides which are connected by alpha-l, 4 bonds and are obtained by acting cyclodextrin glucosyltransferase on starch, the structural appearance is a 'cone-shaped wreath', the interior of a cavity is a hydrophobic space, and the two sides of the exterior are hydrophilic areas, so that a plurality of natural and artificial compounds can be included, and the stability and the solubility of guest molecules are improved; treating natamycin by using beta-cyclodextrin, inserting the natamycin into a cavity of the beta-cyclodextrin from one end of a wide opening of a hydrophobic cavity of the beta-cyclodextrin to realize the inclusion of the beta-cyclodextrin on the natamycin, and increasing the water solubility of the natamycin by a hydrophilic area outside the beta-cyclodextrin so that the natamycin is easily dissolved in water to further play the bacteriostatic action of the natamycin; in addition, the natamycin is sensitive to ultraviolet rays and is easy to degrade under the action of the ultraviolet rays, and the beta-cyclodextrin inclusion of the natamycin can protect the natamycin in the cavity, delay the degradation of the natamycin and enhance the stability of the natamycin.
Optionally, the beta-cyclodextrin derivative comprises methyl-beta-cyclodextrin and hydroxypropyl-beta-cyclodextrin, and the mass ratio is (2-3): 1.
by adopting the technical scheme, the beta-cyclodextrin has insufficient water solubility and certain nephrotoxicity; the inclusion capacity of the methyl-beta-cyclodextrin is comparable to that of the beta-cyclodextrin, and the beta-cyclodextrin has better water solubility and higher safety than the beta-cyclodextrin; the hydroxypropyl-beta-cyclodextrin has good water solubility and strong complexing ability; the effect in the cavity of the methyl-beta-cyclodextrin is more suitable for complexation with natamycin; the introduction of hydroxypropyl in the hydroxypropyl-beta-cyclodextrin breaks the intramolecular cyclic hydrogen bond of the beta-cyclodextrin, and overcomes the defect of poor water solubility of the beta-cyclodextrin while maintaining the cyclodextrin cavity; the methyl-beta-cyclodextrin and the hydroxypropyl-beta-cyclodextrin are matched for use to contain the natamycin together, so that the water solubility of the natamycin is improved, the natamycin can be improved, and the stability of the inclusion compound can be improved.
Optionally, the chitosan is modified by hydrophilicity, and the modification method comprises the following steps:
B1. dissolving 11-13 parts of 2, 3-epoxypropyltrimethylammonium chloride in 35-45 parts of deionized water to obtain a solution A;
B2. adding 2-4 parts of chitosan into 115-125 parts of isopropanol, adding the solution A while stirring, heating to 80-85 ℃, and carrying out condensation reflux while stirring, wherein the condensation reflux time is 23-24 hours, so as to obtain a solution B;
B3. filtering the solution B to obtain a precipitate, cleaning the precipitate with isopropanol, and dissolving the cleaned precipitate in 45-50 parts of water to obtain a solution C;
B4. dropwise adding the solution C into 45-50 parts of 95-97% ethanol while stirring, carrying out suction filtration after the dropwise addition is finished, placing the filtered precipitate into 95-97% ethanol, stirring for 2.5-3h to obtain precipitate again, adding 280-200 parts of 95-97% ethanol into the precipitate, stirring for 10-12h, filtering to obtain precipitate, and drying the obtained precipitate to obtain the modified chitosan.
By adopting the technical scheme, the chitosan molecule contains a large amount of hydroxyl and amino, and a large amount of intramolecular and intermolecular hydrogen bonds are formed in the solution, so that the chitosan has good crystallinity and poor water solubility; after quaternary ammonium salt groups are introduced into chitosan molecules for quaternization modification, because the quaternary ammonium salt groups occupy larger space, the steric hindrance between hydroxyl and amino in the chitosan molecules is increased, the hydrogen bond action in and among the chitosan molecules is weakened, the original crystal structure is broken, and the water solubility of the chitosan is greatly improved.
Optionally, when the solution A is added in the step B1, the solution A is added in three times, and the interval time between two adjacent times is 1.5-2.5 h.
By adopting the technical scheme, the chitosan molecules have more reactive groups, and 2, 3-epoxypropyltrimethylammonium chloride is added in batches, so that more 2, 3-epoxypropyltrimethylammonium chloride can react with the chitosan molecules.
Optionally, the green seedcase removing method for the Chinese olive in the step S1 includes: freezing selected walnut at (-20) - (-5) deg.C, heating to 0-2 deg.C for thawing after the green husk of walnut is completely frozen, and removing the green husk.
By adopting the technical scheme, compared with walnut shells, the walnut green husks are rich in polyphenols and are easy to rot and mildew, the green husks of the walnut olives are removed by a freeze-thaw method, so that the green husks are completely removed, the residue of the green husks outside the walnut shells is reduced, and the walnut rot caused by green husk rot is reduced.
Optionally, the selected walnuts are frozen for 14-18h in an environment at (-20) - (-5) DEG C, and after the walnut green husks are completely frozen, the temperature is raised to 0-2 ℃ for melting, and the walnut green husks are kept for 2-3h in the environment at 0-2 ℃.
By adopting the technical scheme, the walnut is frozen for 14-18h in the environment of (-20) - (-5) DEG C, so that the green husk of the walnut can be ensured to be completely frozen, and the kernel can be prevented from being frozen at the stage; the frozen green tangerine peel is melted for 2-3h in the environment of 0-2 ℃, so that the melting of the green tangerine peel can be ensured, and the problem that the green tangerine peel removing process is complicated because the frozen green tangerine peel is too soft due to overlong melting time and the too soft green tangerine peel is easy to break is avoided.
Optionally, the green husk removed fresh walnuts processed by the S3 are pre-cooled for 20-24h at the temperature of 0-1 ℃ and then are frozen.
By adopting the technical scheme, the walnuts are pre-cooled at 0-1 ℃ before being frozen, so that the walnuts can be slowly cooled and stored, the taste and flavor change caused by freezing of cytoplasm of kernels due to sudden temperature drop is avoided, the seed coat separation can be promoted by the pre-cooling treatment, and the commodity value of the walnuts is favorably improved.
Optionally, the fresh walnut without green husk in S4 is stored at (-7) - (-5) deg.C.
By adopting the technical scheme, the walnuts are stored under the condition of (-7) - (-5) DEG C, the fresh walnuts are in a slightly frozen state at the temperature, various physiological and biochemical deterioration reactions of the walnuts can be inhibited, the walnuts are prevented from mildewing, meanwhile, the generated ice crystals do not cause serious damage to the kernel tissue structure, the original hardness and sensory quality of the kernels can be recovered after unfreezing, and better taste and flavor are kept; the storage period of the fresh walnuts can be shortened when the storage temperature is too high, moisture in the kernels at the early storage stage can form a large amount of ice crystals due to too low storage temperature, the moisture content of the kernels is reduced, the hardness of the kernels after unfreezing is reduced, the kernels are semitransparent, have dehydration phenomenon and peculiar smell, and the ice crystals formed at too low temperature can cause damage to the tissue structure of the fresh walnuts, wherein the damage is difficult to recover.
Optionally, in the storage environment of the green husk removed fresh walnuts in the step S4, O is added2The content of (C) is 2-3%, CO2The content of (A) is 25-27%.
By adopting the technical scheme, the content of CO is high2The conditions can inhibit the respiration and metabolism of fungi and putrefying bacteria, thereby inhibiting the growth of the fungi and the putrefying bacteria and slowing down the mildew and rot of walnuts; small amount of O2Can maintain the respiration of nucleolus, prevent metabolic disturbance caused by anaerobic respiration of nucleolus, and avoid the loss of flavor and sour taste of nucleolus due to anaerobic respiration product, and small amount of O2Is beneficial to keeping the flavor of the kernel and improving the commodity of the walnut.
In summary, the present application has the following beneficial effects:
1. the method combining preservation solution treatment and freezing is adopted, and the preservation solution inhibits the growth and reproduction of fungi and putrefying bacteria on the walnuts, so that the mildew and rot of the walnuts are slowed down, the freezing treatment can further inhibit the mildew and rot of the fresh walnuts in the later storage period, and the effect of prolonging the preservation period of the fresh walnuts is obtained.
2. The weight ratio of (2-3): the methyl-beta-cyclodextrin and the hydroxypropyl-beta-cyclodextrin of 1 carry out hydrophilic treatment on the natamycin, and the natamycin can play a bacteriostatic action to a greater extent due to the enhanced water solubility of the natamycin.
Detailed Description
The present application will be described in further detail with reference to examples.
Examples of preparation of raw materials and/or intermediates
And (3) chitosan: the chitosan oligosaccharide is adopted, has the average molecular weight of 15000, is purchased from Biotech limited company of Hebei Chuang and has the content of 99 percent;
natamycin: the product number 001, with 99% of active ingredient, was purchased from Hachen food additives Co., Ltd, Zhejiang;
calcium propionate: 99.8% of effective substance, purchased from Biotech limited of Hebei Chuang;
methyl- β -cyclodextrin: average molecular weight 1331, available from Shanghai-derived leaf Biotech, Inc.;
hydroxypropyl- β -cyclodextrin: average molecular weight 1380, available from Shanghai-derived Phyllobiosciences, Inc.;
2, 3-epoxypropyltrimethylammonium chloride: from Shanghai Michelin Biochemical technology, Inc.;
isopropyl alcohol: purchased from the chemical company of Tongda in the Jinan century of Jinnan province;
ethanol: the product number ZY-036, the content of which is more than 95 percent, is purchased from Cangzhou Zhuo chemical Co.
Preparation example 1
A hydrophilic natamycin is prepared by the following steps:
A1. weighing 920g of methyl-beta-cyclodextrin and 460g of hydroxypropyl-beta-cyclodextrin, adding the mixture into 1657ml of water to prepare a beta-cyclodextrin derivative solution, adding 828g of natamycin into the beta-cyclodextrin derivative solution, uniformly mixing to obtain a mixed solution, and placing the mixed solution into a brown bottle;
A2. carrying out ultrasonic treatment on the mixed solution, wherein the ultrasonic power is 55KW, the ultrasonic temperature is 20 ℃, and the ultrasonic time is 10 min;
A3. oscillating the mixed solution after ultrasonic treatment until the mixed solution reaches balance;
A4. filtering the mixed solution, placing the filtrate into a brown bottle, and precooling at-18 ℃;
A5. and (4) freezing the pre-cooled filtrate for 20h at-45 ℃.
Preparation example 2
A hydrophilic natamycin is prepared by the following steps:
A1. weighing 1150g of methyl-beta-cyclodextrin and 460g of hydroxypropyl-beta-cyclodextrin, adding the mixture into 1928ml of water to prepare a beta-cyclodextrin solution, adding 966g of natamycin into the beta-cyclodextrin solution, uniformly mixing to obtain a mixed solution, and placing the mixed solution into a brown bottle;
A2. carrying out ultrasonic treatment on the mixed solution, wherein the ultrasonic power is 57.5KW, the ultrasonic temperature is 19 ℃, and the ultrasonic time is 15 min;
A3. oscillating the mixed solution after ultrasonic treatment until the mixed solution reaches balance;
A4. filtering the mixed solution, placing the filtrate into a brown bottle, and precooling at-18 ℃;
A5. the pre-cooled filtrate is frozen for 22h at the temperature of 42.5 ℃ below zero.
Preparation example 3
A hydrophilic natamycin is prepared by the following steps:
A1. weighing 1380g of methyl-beta-cyclodextrin and 460g of hydroxypropyl-beta-cyclo 1104g of natamycin, uniformly mixing to obtain a mixed solution, and placing the mixed solution into a brown bottle;
A2. carrying out ultrasonic treatment on the mixed solution, wherein the ultrasonic power is 60KW, the ultrasonic temperature is 18 ℃, and the ultrasonic time is 20 min;
A3. oscillating the mixed solution after ultrasonic treatment until the mixed solution reaches balance;
A4. filtering the mixed solution, placing the filtrate into a brown bottle, and precooling at-20 ℃;
A5. and freezing the pre-cooled filtrate for 24h at-40 ℃.
A hydrophilic chitosan is prepared by the following steps:
preparation example 4
A hydrophilic chitosan is prepared by the following steps:
B1. dissolving 11g of 2, 3-epoxypropyltrimethylammonium chloride in 45ml of deionized water to obtain a solution A;
B2. adding 2g of chitosan into 125ml of isopropanol, adding the solution A into the isopropanol for three times while stirring, wherein the interval time between every two adjacent times is 1.5h, heating the solution A to 85 ℃ after the solution A is completely added, and carrying out condensation reflux in a stirring state for 23h to obtain a solution B;
B3. filtering the solution B to obtain a precipitate, cleaning the precipitate with 20ml of isopropanol, and dissolving the cleaned precipitate in 50ml of water to obtain a solution C;
B4. and dropwise adding the solution C into 45ml of 95-97% ethanol while stirring, carrying out suction filtration after dropwise adding is finished, placing the filtered precipitate into 95-97% ethanol, stirring for 3h to obtain precipitate again, adding 280ml of 95-97% ethanol into the precipitate, stirring for 12h, filtering to obtain precipitate, and drying the obtained precipitate to obtain the modified chitosan.
Preparation example 5
A hydrophilic chitosan is prepared by the following steps:
B1. dissolving 2, 3-epoxypropyltrimethylammonium chloride (12 g) in deionized water (40 ml) to obtain a solution A;
B2. adding 3g of chitosan into 120ml of isopropanol, adding the solution A into the 120ml of isopropanol for three times while stirring, wherein the interval time between every two adjacent times is 2 hours, heating the solution A to 82.5 ℃ after the solution A is completely added, and carrying out condensation reflux under the stirring state for 23.5 hours to obtain a solution B;
B3. filtering the solution B to obtain a precipitate, cleaning the precipitate by using 20ml of isopropanol, and dissolving the cleaned precipitate in 47.5ml of water to obtain a solution C;
B4. and dropwise adding the solution C into 47.5ml of 95-97% ethanol while stirring, performing suction filtration after dropwise adding is completed, placing the filtered precipitate into 95-97% ethanol, stirring for 2.75h to obtain precipitate again, adding 290ml of 95-97% ethanol into the precipitate, stirring for 11h, filtering to obtain precipitate, and drying the obtained precipitate to obtain the modified chitosan.
Preparation example 6
A hydrophilic chitosan is prepared by the following steps:
B1. dissolving 2, 3-epoxypropyltrimethylammonium chloride 13g in deionized water 35ml to obtain a solution A;
B2. adding 4g of chitosan into 115ml of isopropanol, adding the solution A into the isopropanol for three times while stirring, wherein the interval time between every two adjacent times is 2.5 hours, heating the solution A to 80 ℃ after the solution A is completely added, and carrying out condensation reflux under the stirring state for 24 hours to obtain a solution B;
B3. filtering the solution B to obtain a precipitate, cleaning the precipitate by using 20ml of isopropanol, and dissolving the cleaned precipitate in 45ml of water to obtain a solution C;
B4. and dropwise adding the solution C into 50ml of 95-97% ethanol while stirring, carrying out suction filtration after dropwise adding is finished, placing the filtered precipitate into 95-97% ethanol, stirring for 2.5h to obtain precipitate again, adding 300ml of 95-97% ethanol into the precipitate, stirring for 10h, filtering to obtain precipitate, and drying the obtained precipitate to obtain the modified chitosan.
Examples
Example 1
A preparation method of frozen fresh walnuts comprises the following steps:
s1, selecting fruits: picking the nine-ripe walnut green fruits, and removing the immature fruits and the bad fruits to obtain the walnut green fruits to be treated;
s2, green peel removing: freezing the to-be-processed walnut olives obtained in the step S1 for 18h in an environment at-20 ℃, heating to 0 ℃ to melt the walnut green husks after the walnut green husks are completely frozen, keeping the walnut green husks in the environment at 0 ℃ for 3h, removing the green husks, and cleaning until no green husk residue exists on the surface to obtain green husk removed fresh walnuts;
s3, treating the preservative solution; soaking the green husk removed fresh walnuts obtained in the step S2 in a fresh-keeping solution for 3 min;
s4, freezing: storing the green husk removed fresh walnut at-3 deg.C to obtain frozen green husk removed fresh walnut;
the fresh-keeping liquid in the S3 comprises the following components in parts by weight: 0.15g of chitosan, 0.6g of natamycin, 1.2g of calcium propionate and 20ml of water.
Example 2
A preparation method of frozen fresh walnuts comprises the following steps:
s1, selecting fruits: picking the nine-ripe walnut green fruits, and removing the immature fruits and the bad fruits to obtain the walnut green fruits to be treated;
s2, green peel removing: freezing the to-be-processed walnut olives obtained in the step S1 in an environment at-12.5 ℃ for 16h, heating to 1 ℃ to melt the walnut green husks after the walnut green husks are completely frozen, keeping the walnut green husks in the environment at 1 ℃ for 2.5h, removing the green husks, and cleaning until no green husks remain on the surface to obtain green husk removed fresh walnuts;
s3, treating the preservative solution; soaking the green husk removed fresh walnuts obtained in the step S2 in a fresh-keeping solution for 4 min;
s4, freezing: storing the green husk removed fresh walnut at-7 deg.C to obtain frozen green husk removed fresh walnut;
the fresh-keeping liquid in the S3 comprises the following components in parts by weight: 0.2g of chitosan, 0.5g of natamycin, 1.35g of calcium propionate and 18ml of water.
Example 3
S1, selecting fruits: picking the nine-ripe walnut green fruits, and removing the immature fruits and the bad fruits to obtain the walnut green fruits to be treated;
s2, green peel removing: freezing the to-be-processed walnut olives obtained in the step S1 for 14h in an environment at-5 ℃, heating to 2 ℃ to melt the walnut green husks after the walnut green husks are completely frozen, keeping the walnut green husks in the environment at 2 ℃ for 2h, removing the green husks, and cleaning until no green husk residue exists on the surface to obtain green husk removed fresh walnuts;
s3, treating the preservative solution; soaking the green husk removed fresh walnuts obtained in the step S2 in a fresh-keeping solution for 5 min;
s4, freezing: storing the green husk removed fresh walnut at-12 deg.C to obtain frozen green husk removed fresh walnut;
the fresh-keeping liquid in the S3 comprises the following components in parts by weight: 0.25g of chitosan, 0.4g of natamycin, 1.5g of calcium propionate and 16ml of water.
Example 4
The difference from example 2 is: natamycin was from preparation 1.
Example 5
The difference from example 2 is: natamycin was from preparation 2.
Example 6
The difference from example 2 is: natamycin was from preparation 3.
Example 7
The difference from example 5 is: chitosan was from preparation 4.
Example 8
The difference from example 5 is: chitosan was from preparation 5.
Example 9
The difference from example 5 is: chitosan was from preparation 6.
Example 10
In contrast to example 8, the pre-freezing was set at d1. pre-cooling: precooling the walnut obtained in the S3 for 24h at the temperature of 0 ℃.
Example 11
The difference from example 8 is: setting D1 before freezing, precooling: precooling the walnut obtained in the S3 for 22h at the temperature of 0.5 ℃.
Example 12
The difference from example 8 is: setting D1 before freezing, precooling: precooling the walnut obtained in the S3 for 20h at the temperature of 1 ℃.
Example 13
The difference from example 11 is: s5, freezing: storing the fresh walnut without green husk at-5 deg.C to obtain the frozen fresh walnut without green husk.
Example 14
The difference from example 11 is: s5, freezing: storing the fresh walnut without green husk at-6 deg.C to obtain the frozen fresh walnut without green husk.
Example 15
The difference from example 14 is: before precooling, setting C1. air conditioning: adding the walnut obtained in S3 into a sealed bag, and adjusting O in the sealed bag2Content of (2%), CO2The content of (B) is 27%
Example 16
The difference from example 14 is: before precooling, setting C1. air conditioning: adding the walnut obtained in S3 into a sealed bag, and adjusting O in the sealed bag2Content of (2.5%), CO2The content of (B) is 26%.
Example 17
The difference from the example 14 is that: before precooling, setting C1. air conditioning: adding the obtained Juglandis of S3 into a sealed bag, adjusting and sealingIn bag O2Content of (3%), CO2The content of (B) is 25%.
Comparative example
Comparative example 1
(1) Picking green-peel walnuts at the later mature period, wherein the water content of the walnut kernels is 18-24%, removing immature fruits and bad fruits, removing green peels, washing with water, and selecting special-grade fresh walnuts, wherein the transverse diameter of the special-grade fresh walnuts is more than or equal to 30 mm;
(2) cracking the shell of the fresh walnut for later use;
(3) putting the cracked fresh walnuts into water at 0 ℃ for primary soaking for 6 hours, wherein the mass of the soaking water is 5 times that of the fresh walnuts, centrifugally drying, changing the water at 0 ℃ for secondary soaking for 4 hours, and the mass of the second soaking water is 2 times that of the fresh walnuts;
(4) then the mixture is sent into a workshop at the temperature of 0 ℃ for vacuum packaging, the packaging is 15 kg/bag, the vacuum pumping packaging is carried out by adopting 30-45mis and PET-PE composite vacuum bags, and the vacuum packaging is stored in a refrigeration house at the temperature of-5 ℃;
(5) packaging the stored fresh walnuts by taking 6 walnuts as a package, and putting the package into a paper box;
(6) and then, carrying out cold sterilization by adopting high-energy electron beam irradiation at normal temperature, and storing in a refrigeration house at the temperature of-5 ℃ to obtain the frozen fresh walnuts.
Comparative example 2
The difference from embodiment 2 is that step S3 is eliminated.
Performance test
Detection method/test method
The fresh-keeping state of the walnuts is judged by measuring the mildew and rot rate, the water content of the peach kernels and the sensory quality of the walnuts after 3 months of storage.
And (3) determining the walnut mildew and rot rate:
the shells of the fresh walnuts do not have obvious mildewing phenomenon or only slightly mildews (the mildewing area is below 10%), and the shells and kernels have no mildewing phenomenon and are marked as good fruits, otherwise, the shells and kernels are marked as mildewed fruits.
Measuring the water content of the fresh walnuts:
taking out walnut kernel, cutting into pieces, drying in a drying oven at 85 deg.C to constant mass, cooling, and weighing. The formula for calculating the water content of the fresh walnuts is as follows:
in the formula: m 1-mass of sample before drying, g;
m 2-mass of sample after drying, g.
And (3) measuring the sensory quality of the walnut:
randomly taking 30 walnuts, scoring by a scoring person from 4 aspects of the kernel flavor, the combination degree of seed coats and the kernel, the color of seed coats and the color of seed coats of the walnuts by adopting a percentile system, averagely scoring the four aspects into single walnut scoring, and finally averaging the 30 scoring.
TABLE 1 evaluation index and scoring standard for walnut sensory quality
TABLE 2 Performance test results
As can be seen by combining examples 1 to 14 and comparative examples 1 to 2 and by combining table 2, the frozen fresh walnuts obtained by the present application have a lower mold rot rate than the frozen walnuts obtained by comparative example 1, a higher water content than the frozen walnuts obtained by comparative example 1, and a higher sensory quality score than the frozen walnuts obtained by comparative example 1, which indicates that the shelf life of the present application to the storage of the frozen fresh walnuts is longer.
The combination of the embodiments 1-3 and the comparative example 2 and the combination of the table 2 show that the frozen walnuts obtained in the embodiments 1-3 are superior to the frozen walnuts obtained in the comparative example 2 in three aspects of mildew rate, water content and sensory quality, which indicates that the fresh keeping period of the frozen fresh walnuts can be prolonged by treating the fresh walnuts with the preservative solution of the application before the fresh walnuts are frozen, wherein the fresh keeping period of the frozen fresh walnuts prepared in the embodiment 2 is longer.
It can be seen by combining the examples 2 and 4-6 and combining the table 2 that the frozen walnuts obtained in the examples 4-6 are superior to the frozen walnuts obtained in the example 2 in the three aspects of mould rot rate, water content and sensory quality, which shows that the frozen fresh walnuts prepared by treating fresh walnuts with the preservative solution prepared by performing hydrophilic modification on natamycin have longer preservation period, and the preservative solution prepared in the example 5 has the best effect.
It can be seen by combining the examples 5 and 7-9 and combining the table 2 that the frozen walnuts obtained in the examples 7-9 are superior to the frozen walnuts obtained in the example 5 in three aspects of mould rotting rate, water content and sensory quality, which shows that the fresh frozen walnuts prepared by treating fresh walnuts with the fresh-keeping liquid prepared by performing hydrophilic modification on chitosan and natamycin have longer fresh-keeping period, and the fresh-keeping liquid prepared in the example 8 has the best effect.
It can be seen by combining example 8 and examples 10-12 with table 2 that the mould rotting rate of the frozen walnuts obtained in examples 10-12 is not much higher than that of example 5, but is better than that of example 5 in terms of water content and sensory quality, which shows that the pre-cooling treatment before the freezing of the fresh walnuts can effectively improve the water content of the frozen fresh walnuts and the sensory quality of the frozen fresh walnuts, especially improve the scores of kernel flavor.
As can be seen by combining the examples 11 and 13-14 and combining the table 2, the frozen walnuts obtained in the examples 13-14 are superior to the frozen fresh walnuts obtained in the example 11 in the aspects of mould rotting rate, water content and sensory quality, which indicates that the fresh walnuts are frozen at (-7) - (-5) DEG C to obtain the frozen fresh walnuts with longer fresh keeping period.
It can be seen by combining example 14 and examples 15-17 with table 2 that the frozen walnuts obtained in examples 15-17 are superior to the frozen fresh walnuts obtained in example 14 in the aspects of mold decay rate, water content and sensory quality, which indicates that the shelf life of the frozen fresh walnuts obtained by performing modified atmosphere treatment on the fresh walnuts is longer.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. A preparation method of frozen fresh walnuts is characterized by comprising the following steps:
s1, selecting fruits: picking the nine-ripe walnut green fruits, and removing the immature fruits and the bad fruits to obtain the walnut green fruits to be treated;
s2, green peel removing: removing green peel of the to-be-treated Chinese walnut to obtain green peel removed fresh walnuts in the step S1;
s3, treating the preservative solution; soaking the green husk removed fresh walnuts obtained in the step S2 in a fresh-keeping solution for 3-5 min;
s4, freezing: storing the fresh walnut without green husk at (-12) - (-3) deg.C to obtain frozen fresh walnut without green husk;
the fresh-keeping liquid in the S3 comprises the following components in parts by weight: 0.15-0.25 part of chitosan, 0.4-0.6 part of natamycin, 1.2-1.5 parts of calcium propionate and 16-20 parts of water.
2. The method for preparing frozen fresh walnuts according to claim 1, wherein the method comprises the following steps: the natamycin is subjected to hydrophilic treatment in the following way:
A1. preparing saturated aqueous solution of beta-cyclodextrin derivatives, adding natamycin into the aqueous solution of the beta-cyclodextrin derivatives to obtain mixed solution, wherein the mass ratio of the natamycin to the beta-cyclodextrin derivatives is (0.45-0.6): 1, processing the mixed solution in dark;
A2. carrying out ultrasonic treatment on the mixed solution, wherein the ultrasonic power is 55-60KW, the ultrasonic temperature is 18-20 ℃, and the ultrasonic time is 10-20 min;
A3. oscillating the mixed solution after ultrasonic treatment until the mixed solution reaches balance;
A4. filtering the mixed solution, and precooling the filtrate at (-18) - (-20) DEG C after shading treatment;
A5. freezing the pre-cooled filtrate at (-40) - (-45) deg.C for 20-24h, and processing in dark place after freezing.
3. The method for preparing frozen fresh walnuts according to claim 2, wherein the method comprises the following steps: the beta-cyclodextrin derivative comprises methyl-beta-cyclodextrin and hydroxypropyl-beta-cyclodextrin, and the mass ratio of the methyl-beta-cyclodextrin to the hydroxypropyl-beta-cyclodextrin is (2-3): 1.
4. the method for preparing frozen fresh walnuts according to claim 1, wherein the method comprises the following steps: the chitosan is modified by hydrophilicity, and the modification method comprises the following steps:
B1. dissolving 11-13 parts of 2, 3-epoxypropyltrimethylammonium chloride in 35-45 parts of deionized water to obtain a solution A;
B2. adding 2-4 parts of chitosan into 115-125 parts of isopropanol, adding the solution A while stirring, heating to 80-85 ℃, and carrying out condensation reflux while stirring, wherein the condensation reflux time is 23-24 hours, so as to obtain a solution B;
B3. filtering the solution B and the reverse direction to obtain a precipitate, cleaning the precipitate with isopropanol, and dissolving the cleaned precipitate in 45-50 parts of water to obtain a solution C;
B4. dropwise adding the solution C into 45-50 parts of 95-97% ethanol while stirring, carrying out suction filtration after the dropwise addition is finished, placing the filtered precipitate into 95-97% ethanol, stirring for 2.5-3h to obtain precipitate again, adding 280-200 parts of 95-97% ethanol into the precipitate, stirring for 10-12h, filtering to obtain precipitate, and drying the obtained precipitate to obtain the modified chitosan.
5. The method for preparing frozen fresh walnuts according to claim 4, wherein the method comprises the following steps: when the solution A is added in the step B1, the solution A is added in three times, and the interval time between two adjacent times is 1.5-2.5 h.
6. The method for preparing frozen fresh walnuts according to claim 1, wherein the method comprises the following steps: the green seedcase removing method of the Chinese walnut green fruit in the S1 comprises the following steps: freezing selected walnut at (-20) - (-5) deg.C, heating to 0-2 deg.C for thawing after the green husk of walnut is completely frozen, and removing the green husk.
7. The method for preparing frozen fresh walnuts according to claim 6, wherein the method comprises the following steps: freezing the selected walnut at (-20) - (-5) deg.C for 14-18h, heating to 0-2 deg.C for thawing after the green husk of the walnut is completely frozen, and maintaining at 0-2 deg.C for 2-3 h.
8. The method for preparing frozen fresh walnuts according to claim 1, wherein the method comprises the following steps: and (3) precooling the green husk removed fresh walnuts processed by the S3 for 20-24h at the temperature of 0-1 ℃, and then freezing.
9. The method for preparing frozen fresh walnuts according to claim 1, wherein the method comprises the following steps: and the fresh walnut without green seedcase in the S4 is stored at the temperature of (-7) - (-5) DEG C.
10. The method for preparing frozen fresh walnuts according to claim 1, wherein the method comprises the following steps: o in the storage environment of the fresh walnut without green husk in the S42The content of (C) is 2-3%, CO2The content of (A) is 25-27%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113995012A (en) * | 2021-09-30 | 2022-02-01 | 广西南亚热带农业科学研究所 | Method for preserving and storing macadimia nuts |
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