CN112890153A - Processing method of macadimia nut low-black-spot high-quality shelled fruits - Google Patents
Processing method of macadimia nut low-black-spot high-quality shelled fruits Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- 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
Abstract
The invention provides a processing method of macadimia nut low-black-spot high-quality shelled fruits, and belongs to the technical field of macadimia nut processing. The method comprises the following steps: (1) selecting fresh macadimia nut green peel fruits, drying for 48 hours or 84 hours at the temperature of 35 ℃, and then performing green peel removing operation; (2) and (3) carrying out ultrasonic cleaning on the fresh shell fruits obtained after the green husks are removed, wherein the power of ultrasonic waves is 400W, the ultrasonic frequency is 45kHz, and the ultrasonic time is 8-10 min, and carrying out secondary drying to obtain the high-quality macadimia nut with the shell fruits. The method has high green husk removing efficiency on the fresh macadimia nuts, less residual pulp of the shelled fruits obtained by drying after green husk removing is low, the black spot rate is low, the quality of the kernels in the shells is high, the defective fruit rate is low, and the macadimia nuts obtained by drying after green husk removing are smooth, clean and tidy and have high quality.
Description
Technical Field
The invention belongs to the technical field of macadimia nut product processing, and relates to a method for producing high-quality macadimia nut with shell, in particular to a processing method for low-black-spot high-quality macadimia nut with shell.
Background
Macadamia (Macadamia spp.) is a perennial evergreen fruit tree of the genus Macadamia (Macadamia f.muell) of the phylum campylon ophthalmology (Proteaceae), native to the subtropical rainforest regions of the southeast part of queensland and the northeast part of new south wales, australia, and is a world-famous nut. The macadamia nut fruits are also called macadamia walnuts, kunshela chestnuts, macadamia nuts and the like, the edible part of the macadamia nut fruits are rich in nutrients, the fat content is as high as 65-80% (the monounsaturated fatty acid accounts for 78%), the macadamia nut fruits are the only woody nut fruit trees containing palmitoleic acid (POA) in the nuts, the content is 19%, the macadamia nut fruits are rich in protein, carbohydrate, calcium, phosphorus, iron, B vitamins and nicotinic acid, the macadamia nut fruits have the effects of reducing cholesterol, improving blood circulation and enhancing memory after being eaten frequently, and the macadamia nut fruits are called 'dried fruit queen' by nature.
The mature macadimia nuts usually drop naturally, when the fruits fall off from the trees, the water content of the epicarp (green tangerine peel) of the macadimia nuts is very high and can reach more than 70 percent, and when the fruits are stacked and stored, the fruits can generate heat and mildew due to metabolism, so that the quality of the nuts is influenced. Therefore, the green peels of the macadimia nuts are removed within 24 hours after the macadimia nuts are collected, so that the phenomenon of heating and deterioration of the fruits is avoided, and the quality of the fruits is guaranteed. The water content of the peeled fresh shell fruits is more than 20 percent, and the fresh shell fruits still need to be dried at the moment to reduce the water content, otherwise, the fresh shell fruits are easy to deteriorate under the conditions of high temperature and high humidity, so that the quality of nuts is influenced and economic loss is caused.
At present, domestic macadimia nut products mainly comprise open shell fruit products of macadimia nuts processed by hulled fruits after green peel removal, which account for about 90% of the market of the macadimia nut products, traditional fresh macadimia nuts are generally subjected to green peel removal and drying treatment, and the green peel removal is usually carried out directly by adopting a special peeling machine, however, fruit pulp is easily remained on the surfaces of the hulled fruits after the green peel removal of the fresh fruits, and black spots are easily formed after the drying treatment. The production of the macadimia nut open shell fruit product needs the shelled fruits with good appearance, so the black specks seriously affect the quality of the macadimia nut open shell fruit product, and a processing method capable of reducing the black speck rate on the surface of the shelled fruits is urgently needed to be found. Most of the existing schemes are that after green peel removing treatment of fresh macadimia nuts, a drum-type cleaning machine is adopted to clean the shell fruits, so that the fruit pulp residue is reduced, the formation of black spots is reduced, and then the shell fruits are dried to obtain the shell fruits. The black spot rate of the shelled fruits produced by several domestic manufacturers is generally higher than 20%, the shelled fruits are easily damaged in the cleaning process of the drum-type equipment, the quality of the shelled fruits is influenced to a certain extent, the occupied area of the drum-type cleaning equipment is large, the production cost is high, the quality of the produced shelled fruits is low, and the quality of the produced shelled fruits is to be further improved.
On the other hand, because the green seedcase water content in the fresh fruit is higher, the green seedcase removing efficiency by adopting a peeling machine is lower, the natural cracking rate of the green seedcase is lower, and the peeling treatment is often required to be repeatedly carried out, so that the cost is increased, and a method for improving the green seedcase removing efficiency of the fresh fruit of the macadimia nut is urgently required.
Therefore, a new processing method of the shell-bearing macadimia nut is needed to be provided, so as to improve the green husk removing efficiency, reduce the residual pulp of the shell-bearing nut, greatly reduce the black spot rate and improve the quality of the shell-bearing macadimia nut.
Disclosure of Invention
The invention aims to solve the technical problems and provides a processing method of macadimia nut with low black spots and high quality and shell. The method has high green husk removing efficiency on the fresh macadimia nuts, less residual pulp with shell fruits obtained by drying the fresh macadimia nuts after green husk removing, low black speck fruit rate and high quality of the macadimia nuts with shell fruits after green husk removing.
In order to achieve the purpose, the invention adopts the technical scheme that the processing method of the macadimia nut low-black-spot high-quality shelled fruits comprises the following steps:
(1) selecting fresh macadimia nut green peel fruits, drying for 48 hours or 84 hours at the temperature of 35 ℃, and then performing green peel removing operation;
(2) and (2) carrying out ultrasonic cleaning on the fresh shell fruits obtained after the green husks are removed in the step (1), wherein the power of ultrasonic waves is 400W, the ultrasonic frequency is 45kHz, the ultrasonic time is 8-10 min, and carrying out secondary drying to obtain the low-black-spot high-quality macadimia nut with shell fruits.
Compared with the traditional method, the method provided by the invention has the following main differences: firstly, the invention carries out a drying step before green husk removing operation so as to reduce the pulp yield during green husk removing and improve the peeling efficiency to a greater extent; the existing scheme is that green peel removing treatment is directly carried out on fresh green peel fruits, so that a large amount of pulp residues are generated on the fresh green peel fruits, the fresh green peel fruits cannot be cleaned completely when being cleaned by a subsequent drum-type cleaning machine, and more black spots are generated. Secondly, after green peel removal, the fresh shell fruits are cleaned by ultrasonic waves, and the combination of the ultrasonic cleaning and the green peel removal in the first step can well reduce the pulp rate and the black spot fruit rate of the shell fruits, and large-scale drum-type cleaning equipment is not needed for cleaning, so that the cost is saved; the existing scheme adopts a drum-type cleaning machine for cleaning, so that the reduction effect on the pulp rate and the black spot fruit rate is poor, the cleaning effect is poor, the occupied area of equipment is large, and the treatment cost is high.
In the scheme of the invention, the key point is selection of drying temperature and drying time in the drying process in the step (1) and selection of ultrasonic cleaning conditions in the step (2), and the inventor experiments show that the natural cracking rate of green husks, the subsequent green husk removing efficiency, the pulping rate generated on the surface of fresh shell fruits and the black speck fruit rate after secondary drying are greatly influenced in the drying process in the step (1), the green husk removing efficiency and the kernel quality of the macadamia nuts are high, the pulping rate of the finally obtained shelled fruits is low, the black speck fruit rate is low, the comprehensive quality of the shelled fruits is extremely high, the product quality of the finally obtained shelled fruits exceeds the main product quality of a plurality of enterprises in the existing market, and the market promotion prospect is wide.
Further, the moisture content of the green tangerine orange peel of the macadimia nut after the drying in the step (1) is respectively 54-56% (such as 55.04%) or 13-15% (such as 14.01%).
Further, the drying time in step (1) is 84 h.
Further, the green husk removing operation in the step (1) is carried out by using a macadimia nut huller.
Further, the number of times of green tangerine peel removal in the step (1) is 1.
Further, the fresh shell fruits obtained after the green husks are removed in the step (2) are not cleaned by a roller cleaning machine.
Further, in the step (2), after the ultrasonic cleaning is finished, the fresh shell fruits are dried for the second time until the water content of the nuts is lower than 3 percent, and the shell-bearing fruits are obtained.
Further, a KQ-500VDE double-frequency numerical control ultrasonic cleaner is selected for ultrasonic cleaning in the step (2).
Compared with the prior art, the invention has the following beneficial effects:
the processing method provided by the invention can realize high-efficiency green peel peeling of the macadimia nuts, and meanwhile, the pulp with the shell fruits obtained after green peel peeling is less in residue and low in black speck fruit rate, so that the high-quality macadimia nuts with shell fruits can be finally obtained. According to the invention, the specific drying operation is carried out before the green husk removing operation, and the reasonable ultrasonic cleaning operation is carried out after the green husk removing operation is combined, so that the green husk removing efficiency of the fresh macadimia nuts is greatly improved, the peeling frequency is reduced, and the peeling time is shortened; meanwhile, the pulp with the shell fruit obtained after green peel removal has less residue, the rate of the black speck fruit is low, and the quality of the obtained macadimia nut with the shell fruit is extremely high.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more clearly understood, the present invention is described in detail below with reference to the following embodiments, and it should be noted that the following embodiments are only for explaining and illustrating the present invention and are not intended to limit the present invention. The invention is not limited to the embodiments described above, but rather, may be modified within the scope of the invention.
Examples
1.1 test materials and apparatus
Macadamia nut fresh fruits with green husks are collected from scientific research and planting bases of tropical crops in Yunnan province in 10 months in 2020; an electric hot blast drying oven (BFZ-240, Shanghai Bingmai industries, Ltd.); a green peel removing machine (machine factory, Kunming Yuqian Korsao Co., Ltd.) specially used for macadamia nuts; ultrasonic cleaner (KQ-500VDE, ultrasonic instruments Inc. of Kunshan).
1.2 the process flow is as follows:
fresh Chinese olive fruit → primary drying → statistics of green peel cracking rate → statistics of water content of each component → statistics of defective fruit rate → green peel peeling of Chinese olive nut peeling machine → statistics of peeling times → fresh shell fruit → ultrasonic cleaning → calculation of rate of pulp of shell-bearing fruit → secondary drying → calculation of rate of black spot fruit of shell-bearing fruit → determination of appropriate water content and drying time.
1.3 test methods
(1) Picking up 40kg of freshly picked macadimia nut green skin fruits, picking out impurities such as leaves, twigs, weeds and the like, averagely dividing the impurities into two groups, wherein each group is 20kg, and respectively putting the groups into an electric heating blowing drying box, wherein the drying temperature of one group is kept at 35 ℃, and the drying temperature of the other group is kept at 50 ℃; examining the influence of different drying temperatures and drying times on natural cracking of the peel of the green tangerine peel fruit, counting the number of cracked and uncracked peel, and calculating the natural cracking rate of the dried green tangerine peel fruit according to a formula (I):
respectively sampling two groups of green-peel fruits at different temperatures after different drying times, weighing 1kg of dried green-peel fruits each time, separating green tangerine peels, shelled fruits and nuts for calculating the water content of each component, and determining the initial water content of each component when the green tangerine peels are not dried; the method for measuring the water content is carried out according to the measuring standard of the water content in the GB 5009.3-2016 food.
And (3) carrying out green husk removing operation on the green husk fruits dried at different temperatures for different times by using a macadimia nut peeling machine, finishing primary green husk removing treatment according to a machine program, carrying out secondary green husk removing operation on the green husk fruits which are not completely removed, and calculating the peeling times required by complete peeling of the green husks.
Breaking the shells of the shelled fruits without the green husks, taking out kernels, taking the shelled fruits without kernels in the shells or without the kernels suffering from the conditions of being damaged by worms, color spots, shrivelled, browned, discolored, mildewed, walked and the like as defective fruits, examining the influence of different drying time on the defective fruit rate of the kernels, and calculating the defective fruit rate of the shelled fruits after being dried at different temperatures according to a formula (II):
(2) cleaning the shelled fruits without green peels by using an ultrasonic cleaner, wherein the power of ultrasonic waves is 400W, the ultrasonic frequency is 45kHz, and the ultrasonic time is 10min, carefully observing the condition of residual fruit pulp on the surface of each shelled fruit after cleaning, observing that the berry is regarded as having pulp spots (the pulp spots are obviously remained and the length of the pulp spots is more than 2 mm) on the surface of the shelled fruit by naked eyes, and calculating the pulp rate on the surface of the shelled fruit according to a formula (III):
(3) drying the ultrasonically cleaned shelled fruits for the second time until the water content of the kernels is lower than 3%, observing black spots (with obvious black spots and the length of the black spots exceeding 1 mm) formed on the surfaces of the shelled fruits by naked eyes as black spot fruits, and calculating the black spot fruit rate on the surfaces of the dried shelled fruits according to a formula (IV):
examples of the results
Effect of drying time on moisture content of macadamia nut Components
Selecting drying temperatures of 35 ℃ and 50 ℃, respectively, examining the influence of drying time on the water content of each component (green tangerine orange peel, shelled fruit and nutlet) of the separated macadimia nuts according to different treatment days (2020.10.14-2020.10.19), and recording the drying time once in the morning and at the evening in a day, wherein the results are shown in table 1:
TABLE 1
As can be seen from table 1, as the drying time of the fresh macadimia nut green husk fruit is prolonged, the water content of the green husk, the shelled fruit and the nut in each component is in a descending trend, wherein the water content of the green husk changes most, and during the continuous drying process of the macadimia nut green husk fruit, the green husk can be naturally cracked due to a great amount of water loss, so that on one hand, the subsequent green husk removing operation can be facilitated, the green husk removing efficiency can be improved, and on the other hand, due to the reduction of the water content in the green husk, the pulp residue can be reduced when the green husk removing machine is used for removing the green husk; however, the green tangerine peel after excessive dehydration is adhered to the fruit shell, so that the green tangerine peel becomes too hard, which affects the green tangerine peel removing efficiency. Compared with the drying temperature, although the time required for drying at 50 ℃ is shorter than that required for drying at 35 ℃, because the change range of the water content of the green tangerine peel is large between treatments at the temperature, the green tangerine peel is easy to drop off and is not easy to control, and the subsequent green tangerine peel removing efficiency is influenced, theoretically, the water content of the green tangerine peel in the dried macadimia nut green peel can be more beneficial to the subsequent peeling operation within a certain range, and the excessively high and excessively low water contents are not beneficial to the green tangerine peel removing operation, so the drying temperature and the drying time are continuously examined in subsequent experiments.
(II) influence of drying temperature and drying time on natural cracking rate of green tangerine peel fruits
After the green peel fruits are treated at different drying temperatures of 35 ℃ and 50 ℃ for different drying times, the influence of the different drying temperatures and the different drying times on the natural cracking of the green peel fruits is examined, the number of cracked fruits and non-cracked fruits on the peel is counted, the natural cracking rate of the green peel fruits is calculated according to the formula (I), and the results are shown in Table 2.
TABLE 2
As can be seen from Table 2, in the initial drying stage, because the moisture content in the green tangerine peel is higher (73.33%), the green tangerine peel and the fruit shell are tightly wrapped, the natural cracking rate of the green tangerine peel is lower, and because the moisture loss in the green tangerine peel is faster at 50 ℃, the natural cracking rate is slightly higher than 35 ℃ before 36 h; however, with the extension of the drying time, when the drying time exceeds 48 hours, the natural cracking rate of the green tangerine peel is obviously reduced under the drying treatment at 50 ℃, and is obviously lower than that under the drying treatment at 35 ℃, which indicates that the green tangerine peel of the macadimia nut is not easy to naturally crack under the high-temperature treatment, because the long-time drying treatment is carried out at high temperature, the green tangerine peel on the surface of the macadimia nut loses water too fast, and is easy to blacken and harden, and a part of the green tangerine peel is easy to adhere to the shell and can not crack automatically, so that the natural cracking rate of the green tangerine peel is greatly reduced, and subsequent studies indicate that the subsequent green tangerine peel removing operation can be influenced, and the green tangerine peel removing efficiency.
Further examining the influence of each treatment time at the drying temperature of 35 ℃ on the natural cracking rate of the green husks, it can be found that when the drying time is 48 hours, the natural cracking rate of the green husks is greatly improved compared with the natural cracking rate under 36 hours of treatment, and the improvement range is close to 20%, which shows that when the drying time is 48 hours of treatment, the loss degree of the water content of the green husks of the macadimia nuts is better, the natural cracking rate is obviously improved, the subsequent green husking removal operation can be facilitated, and the green husking removal efficiency is greatly improved; further, when the drying time is 84 hours, the natural cracking rate of the green husks is already basically highest and tends to be stable along with the extension of the drying time, which indicates that most of the green-peel fruits crack at the moment, and the influence of the extension of the drying time on the natural cracking rate is not large, so that the subsequent green-peel removing time can be greatly reduced by selecting the drying time of 84 hours, and the efficiency of completely removing the green husks by adopting a green-peel removing machine can be obviously improved.
(III) influence of drying temperature and drying time on green husk removing efficiency
The green husk removing operation is carried out at different drying temperatures of 35 ℃ and 50 ℃ for different drying times, the influence of the drying temperature on the green husk removing efficiency is examined according to the step (1) in the test method, the times required for completely removing the green husks are counted, the number of macadamia nuts without green husks removed after the initial peeling operation is counted, the ratio of the number of non-peeled macadamia nuts is calculated, and the result is shown in table 3.
TABLE 3
As can be seen from table 3, the peeling frequency is significantly increased when compared with the drying treatment at 35 ℃ at 50 ℃, the number of fruits which are not peeled off after the first peeling is higher, which indicates that the green husks of macadamia nuts are not easy to peel off under the high temperature treatment, because the green husks on the surfaces of the macadamia nuts turn black and harden after being treated at a high temperature for a period of time, the green husks turning black and hardened are easy to adhere to the shells inside, so that the green husks are not easy to separate from the shelled fruits, even if the peeling machine is used for treatment, the green husk removing efficiency is seriously influenced, and therefore, the drying temperature is selected to be 35 ℃.
Further analyzing the influence of different drying times at the same temperature on the peeling efficiency, it can be obviously seen that when the water content of the green tangerine peel is higher at first, the green tangerine peel is not easy to be completely peeled off at one time because the green tangerine peel is tightly adhered to the fruit shell, but the water content of the green tangerine peel is gradually reduced along with the drying time, on one hand, the green tangerine peel can be naturally cracked and is easy to peel, on the other hand, the lower water content enables the green tangerine peel to be more easily separated from the fruit shell after being treated by a peeling machine, at the moment, the peeling efficiency is higher, the green tangerine peel can be completely peeled after being treated for 36-84h or even once by the peeling machine at 35 ℃, at the moment, the peeling efficiency is highest, but compared with the green tangerine peel effect at 50 ℃, the peeling effect is not good, only after 36h, and the peeling frequency is more at other times because the, Becomes hard and adheres to the inner shell, resulting in greatly reduced green peeling efficiency.
(IV) Effect of drying temperature and drying time on the quality of the inner kernels
The shells are broken at different drying temperatures of 35 ℃ and 50 ℃ for different drying times, the inner kernels are taken out, the influence of the different drying times on the defective fruit rate of the kernels is examined according to the steps in the test method (1), the defective fruit rate of the shelled fruits dried at different temperatures is calculated according to the formula (II), and the results are shown in Table 4.
TABLE 4
As can be seen from Table 4, the defective fruit rate of the kernels is increased along with the extension of the drying time, because the kernels lose water to cause color change and even browning of the kernels after long-time drying treatment, and the defective fruit rate under the treatment of 35 ℃ is not changed greatly and is within an acceptable range, which indicates that the selection of the temperature for one-time drying is feasible and does not affect the quality of the kernels. However, under the treatment of 50 ℃, the defect fruit rate of the kernels is changed greatly along with the extension of the drying time, and the maximum change amplitude reaches 6.21 percent, which shows that the quality of the kernels is greatly influenced by drying at high temperature, so the drying treatment effect at 35 ℃ is better.
(V) determination of ultrasound time
Completely removing green peel of fresh macadimia nut by adopting a green peel removing machine special for macadimia nuts, and carrying out ultrasonic treatment on the peeled nut, wherein the ultrasonic treatment conditions are as follows: the frequency is 45kHZ, the power is 400W, the temperature is 25 ℃, the influence of different ultrasonic time on the pulp rate of the shelled fruits is examined, the calculation is carried out according to the formula (III), and the result is shown in the table 5:
TABLE 5
As can be seen from table 5, the difference of the ultrasonic time has a great influence on the pulp yield of the peeled macadimia nut with shell, and the pulp yield affects the quality of the macadimia nut with shell, so from the above results, the ultrasonic time is determined to be preferably within the range of 8-10 min, and the pulp yield is below 30%, while the pulp yield of other ultrasonic time treatments is obviously too high.
(VI) influence of drying time on pulp yield of fresh shell fruits obtained after green peel removing treatment
Drying the macadimia nut fresh fruits at 35 ℃ for different times, then completely removing green peels, and carrying out ultrasonic treatment on the fresh shell fruits for 8min to obtain the shelled fruits, wherein the ultrasonic treatment conditions are as follows: the surface dressing rate of the shelled fruits was calculated according to the formula (III) at a frequency of 45kHZ, a power of 400W and a temperature of 25 ℃ and the results are shown in Table 6:
TABLE 6
As can be seen from table 6, the surface pulp percentage of the finally obtained shelled fruits changes with the difference of the drying time, and it can be seen that the pulp percentage of the fresh shelled fruits can be greatly reduced by the scheme of the present invention, so as to improve the quality of the macadamia nut shelled fruits. From the data in Table 6, the hulled fruits obtained by green seedcase removing and ultrasonic treatment after being dried for 84 hours at 35 ℃ have the lowest pulp yield, which well meets the requirement of high quality of the hulled fruits; and when the drying time reaches 48h, the pulp rate on the surface of the shelled fruits is obviously reduced, which shows that the quality of the shelled fruits can be better improved and the drying time can be saved under the drying time, and the 48h drying time is better in combination with other groups of data.
(VII) Effect of drying time on Black Spot fruit percentage of shelled macadamia nuts
Drying the macadimia nut fresh fruits at 35 ℃ for different times, then completely removing green peels, and then carrying out ultrasonic treatment on the shelled fruits for 8min to obtain the shelled fruits, wherein the ultrasonic treatment conditions are as follows: the black spot fruit rate on the surface of the shelled fruits was calculated according to the formula (IV) at a frequency of 45kHZ, a power of 400W and a temperature of 25 ℃ and the results are shown in Table 7:
TABLE 7
From table 7, it can be seen that when the drying time is 84h, the obtained black speck fruit rate of the shelled fruits is the lowest, and from the data of the pulp rate obtained in table 6, it can be known that pulp stains left on the surfaces of the fresh shelled fruits after the green husks of the fresh fruits are removed are further reduced after ultrasonic cleaning, and the black specks left after secondary drying are fewer, so that the black speck fruit rate is also lower; and the amount of the slurry marks and the amount of the corresponding black spots are related to the initial drying time, and the research shows that 84h of drying time is the best for the quality of the macadimia nut shelled fruit product, and meanwhile, from the viewpoints of saving economic cost and improving efficiency, a better effect can be obtained by selecting 48h of drying time, so that the method is suitable for industrial production of the macadimia nut shelled fruit product.
The method comprises the steps of selecting and comparing several famous domestic shelled fruit products of macadamia nut producers, randomly selecting equal (one kilogram) quantity of shelled fruits of each producer in the same batch, and carrying out statistics on the black spot fruit rate of the products according to a formula (IV), wherein the obtained results are shown in a table 8, and as can be seen from the table 8, the black spot fruit rate of the shelled fruit products produced by other producers is 21.43-37.5 percent, and the black spot fruit rate obtained after the treatment is obviously lower than that of the products on the existing market, so that the quality of the shelled fruit products is better improved.
TABLE 8
Claims (8)
1. The processing method of the macadimia nut low-black-spot high-quality shelled fruits is characterized by comprising the following steps of:
(1) selecting fresh macadimia nut green peel fruits, drying for 48 hours or 84 hours at the temperature of 35 ℃, and then performing green peel removing operation;
(2) and (2) carrying out ultrasonic cleaning on the fresh shell fruits obtained after the green husks are removed in the step (1), wherein the power of ultrasonic waves is 400W, the ultrasonic frequency is 45kHz, the ultrasonic time is 8-10 min, and carrying out secondary drying to obtain the low-black-spot high-quality macadimia nut with shell fruits.
2. The method according to claim 1, wherein the moisture content of the green husk of macadimia nut obtained after the drying in step (1) is 54-56% and 13-15%, respectively.
3. The method according to claim 1, wherein the drying time in step (1) is 84 h.
4. The method of claim 1 or 2, wherein the green husk removing operation in step (1) is performed using a macadamia nut huller.
5. The method according to claim 1 or 2, wherein the number of times of green tangerine peeling in step (1) is 1.
6. The method according to claim 1 or 2, wherein the fresh shell fruits obtained after removing the green husks in the step (2) are not washed by a roller washing machine.
7. The method according to claim 1 or 2, wherein in step (2) after the ultrasonic cleaning is completed, the fresh shell fruit is secondarily dried until the water content of the nuts is less than 3% to obtain the shelled fruit.
8. The method according to claim 1 or 2, wherein the ultrasonic cleaning in step (2) is performed by a KQ-500VDE dual-frequency numerical control ultrasonic cleaner.
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