CN113017058B - Processing technology of quick-refreshment walnuts - Google Patents
Processing technology of quick-refreshment walnuts Download PDFInfo
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- CN113017058B CN113017058B CN202110424272.4A CN202110424272A CN113017058B CN 113017058 B CN113017058 B CN 113017058B CN 202110424272 A CN202110424272 A CN 202110424272A CN 113017058 B CN113017058 B CN 113017058B
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- 235000020234 walnut Nutrition 0.000 title claims abstract description 192
- 238000012545 processing Methods 0.000 title claims abstract description 34
- 238000005516 engineering process Methods 0.000 title claims abstract description 29
- 241000758791 Juglandaceae Species 0.000 title claims abstract description 17
- 241000758789 Juglans Species 0.000 claims abstract description 175
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 175
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 115
- 238000000034 method Methods 0.000 claims abstract description 37
- 230000001007 puffing effect Effects 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 14
- 238000004108 freeze drying Methods 0.000 claims abstract description 11
- 239000004519 grease Substances 0.000 claims abstract description 11
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 78
- 229920002752 Konjac Polymers 0.000 claims description 31
- 229920000161 Locust bean gum Polymers 0.000 claims description 31
- 239000000252 konjac Substances 0.000 claims description 31
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- 235000010420 locust bean gum Nutrition 0.000 claims description 31
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- 235000010493 xanthan gum Nutrition 0.000 claims description 31
- 229940082509 xanthan gum Drugs 0.000 claims description 31
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 28
- 239000011734 sodium Substances 0.000 claims description 25
- 230000003068 static effect Effects 0.000 claims description 18
- 238000003825 pressing Methods 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 15
- 239000004310 lactic acid Substances 0.000 claims description 14
- 235000014655 lactic acid Nutrition 0.000 claims description 14
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 23
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
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- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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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
-
- 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
- A23B9/02—Preserving by heating
-
- 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
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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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
- A23L5/55—Rehydration or dissolving of foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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
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Abstract
The invention discloses a processing technology of fast refreshing walnuts, which comprises the following steps: removing 20-30% of grease from the dry walnut kernels by adopting a gradient squeezing method; moistening the squeezed walnut kernels with water, and then carrying out vacuum microwave puffing, wherein the water content of the puffed walnut kernels is 2-4%; preparing an edible water-absorbing gel solution, immersing the puffed walnut kernels into the edible water-absorbing gel solution for 10-20 min, taking out the walnut kernels, and draining the walnut kernels, wherein the water content of the walnut kernels is controlled to be 5-10%; and (3) freeze-drying the drained walnut kernels by adopting a vacuum freeze-drying method until the water content is lower than 1.5%. The invention can shorten the rehydration time of the dried walnut kernels, improve the rehydration efficiency and reduce the oil content in the walnut kernels, and the whole process also greatly prolongs the quality guarantee period of the walnut kernels, and the taste and flavor of the rehydrated walnut kernels are far superior to those of the rehydrated walnut kernels after being dried in the sun.
Description
Technical Field
The invention relates to the technical field of food processing. More specifically, the invention relates to a processing technology of fast refreshing walnuts.
Background
The fresh walnut kernels are generally favored by consumers because of crisp and sweet taste, but the fresh walnut kernels are very easy to brown, oxidize and decay at normal temperature, can be stored for 48 hours at most, and can be stored for 1-2 weeks in a refrigeration environment, so that the fresh walnut kernels are difficult to store and inconvenient to carry, and the sales radius is short. In order to overcome the defects of fresh walnut kernels, the fresh walnut kernels are usually dried in the sun for storage and transportation in the prior art, and are soaked in water after being purchased by a consumer and then rehydrated for eating, however, the dried walnut kernels generally need to be rehydrated for more than 3 hours, and the rehydration time is long. The existing fresh walnut kernels and the rehydrated walnut kernels have single taste, high oil content and greasy feeling after being eaten for a long time.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The invention also aims to provide a processing technology of the quick-speed fresh-recovery walnuts, which can shorten the water recovery time and improve the water recovery efficiency.
To achieve these objects and other advantages in accordance with the present invention, there is provided a process for rapidly rejuvenating walnuts, which comprises the steps of:
removing 20-30% of grease from the dry walnut kernels by adopting a gradient squeezing method, wherein the shape of the walnut kernels in a degreasing process can be kept complete by the gradient squeezing, and the breaking rate of the walnut kernels is reduced;
moistening the squeezed walnut kernels with water and then carrying out vacuum microwave puffing, wherein the water content of the puffed walnut kernels is 2-4%, the moistening means that the walnut kernels are soaked in water to absorb a small amount of water, and the walnut kernels are dehydrated in the puffing process, so that the walnut kernels are prevented from being excessively dehydrated and embrittled by moistening, the walnut kernels can be loosened in structure through puffing, and the walnut kernels are beneficial to subsequently sucking water-absorbing components in the edible water-absorbing gel solution;
preparing an edible water-absorbing gel solution, immersing the puffed walnut kernels into the edible water-absorbing gel solution for 10-20 min, taking out and draining, controlling the water content of the walnut kernels to be 5-10%, wherein the walnut kernels are puffed to become loose in structure and generate micropores in the walnut kernels, and then water-absorbing components in the edible water-absorbing gel solution can quickly enter the walnut kernels, and after the water-absorbing components fill the micropores in the walnut kernels, the contact between grease in the walnut kernels and oxygen is reduced, so that the oxidation and rancidity of the walnut kernels can be inhibited, and the quality guarantee period of the walnut kernels is prolonged;
the drained walnut kernels are freeze-dried by adopting a vacuum freeze-drying method until the water content is lower than 1.5%, after drying, the quality guarantee period of the product can be prolonged again, and meanwhile, the vacuum freeze-drying can ensure the complete appearance of the walnut kernels and is beneficial to improving the rehydration efficiency.
Preferably, the method of gradient pressing comprises: and (3) carrying out static hydraulic pressing for 5min at the temperature of 60-80 ℃ under the pressure of 10-15 MPa, and then carrying out static hydraulic pressing for 15min under the pressure of 15-25 MPa.
Preferably, the water content of the walnut kernel before the moistening is 2-3%, and the water content after the moistening is 6-10%.
Preferably, the vacuum degree of the vacuum microwave puffing is 0.6-0.8 MPa, the power is 600-800W, and the time duration is 3-5 min.
Preferably, the edible water-absorbent gel solution is prepared by a method comprising: dissolving at least one of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum and citric acid or lactic acid in water at 50-90 ℃, cooling to 30-60 ℃ to obtain an edible water-absorbing gel solution, wherein the total mass concentration of at least one of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum in the edible water-absorbing gel solution is 0.05-0.2%, and the total mass concentration means: when the edible water-absorbing gel solution only contains one component of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum, the mass concentration of the component; when the edible water-absorbing gel solution contains multiple components of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum, the total mass concentration of the multiple components is high. The mass concentration of citric acid or lactic acid in the edible water-absorbing gel solution is 0.2-0.5%.
Preferably, the temperature of vacuum freeze-drying is-80 deg.C and the vacuum degree is 15 Pa.
The invention also provides a processing technology of the quick refreshing walnut, which comprises the following steps:
removing 20-30% of grease from the dry walnut kernels by adopting a gradient squeezing method, wherein the shape of the walnut kernels in a degreasing process can be kept complete by the gradient squeezing, and the breaking rate of the walnut kernels is reduced;
moistening the squeezed walnut kernels with water and then carrying out vacuum microwave puffing, wherein the water content of the puffed walnut kernels is 2-4%, the moistening means that the walnut kernels are soaked in water to absorb a small amount of water, and the walnut kernels are dehydrated in the puffing process, so that the walnut kernels are prevented from being excessively dehydrated and embrittled by moistening, the walnut kernels can be loosened in structure through puffing, and the walnut kernels are beneficial to subsequently sucking water-absorbing components in the edible water-absorbing gel solution;
preparing an edible water-absorbing gel solution, immersing the puffed walnut kernels into the edible water-absorbing gel solution for 10-20 min, taking out and draining, controlling the water content of the walnut kernels to be 5-10%, wherein the walnut kernels are puffed to become loose in structure and generate micropores in the walnut kernels, and then water-absorbing components in the edible water-absorbing gel solution can quickly enter the walnut kernels, and after the water-absorbing components fill the micropores in the walnut kernels, the contact between grease in the walnut kernels and oxygen is reduced, so that the oxidation and rancidity of the walnut kernels can be inhibited, and the quality guarantee period of the walnut kernels is prolonged;
the drained walnut kernels are rehydrated by a vacuum gradient rehydration method, so that the rehydrated walnut kernels can be directly produced, wherein the rehydration means that the walnut kernels are soaked in water to reach the water content of the fresh walnut kernels.
Preferably, the method of gradient pressing comprises: and (3) carrying out static hydraulic pressing for 5min at the temperature of 60-80 ℃ under the pressure of 10-15 MPa, and then carrying out static hydraulic pressing for 15min under the pressure of 15-25 MPa.
Preferably, the water content of the walnut kernel before the moistening is 2-3%, and the water content after the moistening is 6-10%.
Preferably, the vacuum degree of the vacuum microwave puffing is 0.6-0.8 MPa, the power is 600-800W, and the time duration is 3-5 min.
Preferably, the edible water-absorbent gel solution is prepared by a method comprising: dissolving at least one of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum and citric acid or lactic acid in water at 50-90 ℃, cooling to 30-60 ℃ to obtain an edible water-absorbing gel solution, wherein the total mass concentration of at least one of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum in the edible water-absorbing gel solution is 0.05-0.2%, and the total mass concentration means: when the edible water-absorbing gel solution only contains one component of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum, the mass concentration of the component; when the edible water-absorbing gel solution contains multiple components of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum, the total mass concentration of the multiple components is high. The mass concentration of citric acid or lactic acid in the edible water-absorbing gel solution is 0.2-0.5%.
Preferably, the vacuum gradient rehydration method comprises the following steps: and (3) immersing the drained walnut kernels into water for 20-40 min under the condition that the vacuum degree is 0.85-0.95 MPa, and then immersing the walnut kernels into water again for 20-40 min under the condition that the vacuum degree is 0.75-0.85 MPa.
Preferably, the processing technology of the quick refreshing walnut further comprises the following steps: and (3) placing the rehydrated walnut kernels at the temperature of 85-93 ℃ for 30-40 min for sterilization, cooling to below 5 ℃ within 10min, and carrying out vacuum packaging.
Preferably, the vacuum gradient rehydration process uses a vacuum gradient rehydration machine, said vacuum gradient rehydration machine comprising:
the rehydration bin comprises a cylindrical part and a circular bucket part, wherein the circular bucket part is coaxially connected to the lower end of the cylindrical part, an inlet pipe is connected to the side wall, close to the lower end, of the cylindrical part in the tangential direction, the inlet pipe is communicated with the interior of the rehydration bin, the lower end of the circular bucket part is connected with an outlet pipe, the inner diameter of the inlet pipe is the same as that of the outlet pipe, an exhaust pipe is connected to the side wall, close to the upper end, of the cylindrical part and communicated with the interior of the rehydration bin, the upper end of the cylindrical part is in threaded connection with a sealing cover, the lower end of the circular bucket part is provided with a barrier net, and the net holes of the barrier net are smaller than the particle size of walnut kernels;
a water outlet of the water pump is communicated with the inlet pipe through a first pipeline, a water inlet of the water pump is communicated with the outlet pipe through a second pipeline, a first valve is arranged on the first pipeline, and a second valve is arranged on the second pipeline;
the air suction port of the air suction pump is communicated with the air suction pipe through a third pipeline;
an air outlet of the blower is communicated with the first pipeline through a first bypass pipeline, a third valve is arranged on the first bypass pipeline, a second bypass pipeline is communicated with the second pipeline, and a fourth valve is arranged on the second bypass pipeline;
wherein, the water level line in the rehydration bin does not exceed half of the height of the cylindrical part and is not lower than the height of the top of the inlet pipe.
The invention at least comprises the following beneficial effects: the rehydration time can be shortened, the rehydration efficiency is improved, the oil content in the walnut kernels is reduced, the quality guarantee period of the walnut kernels is greatly prolonged, and the taste and flavor of the rehydrated walnut kernels are far superior to those of the rehydrated walnut kernels after being dried in the sun.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
Fig. 1 is a schematic side view of a rehydration bin according to an embodiment of the present invention;
FIG. 2 is a top view of the vacuum gradient rehydration machine according to an embodiment of the present invention.
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials, if not otherwise specified, are commercially available; in the description of the present invention, the terms "lateral", "longitudinal", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are only for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
< example 1>
A processing technology of fast refreshing walnuts comprises the following steps:
and (3) carrying out static hydraulic pressing on the dried walnut kernels with the water content of 2% for 5min under the pressure of 10MPa at 60 ℃, and then carrying out static hydraulic pressing for 15min under the pressure of 15MPa, so that 20% of grease in the walnut kernels is removed.
Soaking the squeezed semen Juglandis in water, taking out when the water content of semen Juglandis reaches 6%, and performing vacuum microwave puffing with vacuum degree of 0.6MPa and power of 600W for 3min until the water content of semen Juglandis is 2%.
Dissolving konjac glucomannan, CMC-Na, locust bean gum, xanthan gum and citric acid in water of 50 deg.C, and cooling to 30 deg.C to obtain edible water-absorbing gel solution, wherein the total mass concentration of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum in the edible water-absorbing gel solution is 0.05%, and the mass concentration of citric acid in the edible water-absorbing gel solution is 0.2%.
Soaking the puffed semen Juglandis in edible water-absorbing gel solution, stirring for 10min, taking out, and draining to control water content of semen Juglandis at 5%.
Freeze-drying the drained walnut kernels by adopting a vacuum freeze-drying method until the water content is lower than 1.5%, wherein the temperature of the freeze-drying in vacuum is-80 ℃ and the vacuum degree is 15Pa after the freeze-drying in vacuum.
< example 2>
A processing technology of fast refreshing walnuts comprises the following steps:
squeezing dry semen Juglandis with water content of 3% at 80 deg.C under static hydraulic pressure of 15MPa for 5min, and squeezing under static hydraulic pressure of 25MPa for 15min to remove 30% of oil from semen Juglandis
Soaking the squeezed semen Juglandis in water, taking out when the water content of semen Juglandis reaches 10%, and performing vacuum microwave puffing with vacuum degree of 0.8MPa and power of 800W for 5min until the water content of semen Juglandis is 4%.
Dissolving konjac glucomannan, CMC-Na, locust bean gum, xanthan gum and citric acid in water of 90 deg.C, and cooling to 60 deg.C to obtain edible water-absorbing gel solution, wherein the total mass concentration of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum in the edible water-absorbing gel solution is 0.2%, and the mass concentration of citric acid in the edible water-absorbing gel solution is 0.5%.
Soaking the squeezed semen Juglandis in edible water-absorbing gel solution, stirring for 20min, taking out, and draining to control water content of semen Juglandis at 10%.
Freeze-drying the drained walnut kernels by adopting a vacuum freeze-drying method until the water content is lower than 1.5%, wherein the temperature of the freeze-drying in vacuum is-80 ℃ and the vacuum degree is 15Pa after the freeze-drying in vacuum.
< example 3>
A processing technology of fast refreshing walnuts comprises the following steps:
and (3) carrying out static hydraulic pressing on the dried walnut kernels with the water content of 2% for 5min under the pressure of 13MPa at 70 ℃, and then carrying out static hydraulic pressing for 15min under the pressure of 20MPa, so that 25% of grease in the walnut kernels is removed.
Soaking the squeezed semen Juglandis in water, taking out when the water content of semen Juglandis reaches 8%, and performing vacuum microwave puffing with vacuum degree of 0.7MPa and power of 700W for 4min until the water content of semen Juglandis is 3%.
Dissolving konjac glucomannan, CMC-Na, locust bean gum, xanthan gum and citric acid in 70 deg.C water, and cooling to 45 deg.C to obtain edible water-absorbing gel solution, wherein the total mass concentration of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum in the edible water-absorbing gel solution is 0.1%, and the mass concentration of citric acid in the edible water-absorbing gel solution is 0.3%.
Soaking the squeezed semen Juglandis in edible water-absorbing gel solution, stirring for 15min, taking out, and draining to control water content of semen Juglandis at 8%.
Freeze-drying the drained walnut kernels by adopting a vacuum freeze-drying method until the water content is lower than 1.5%, wherein the temperature of the freeze-drying in vacuum is-80 ℃ and the vacuum degree is 15Pa after the freeze-drying in vacuum.
< example 4>
The processing technology of the fast refreshing walnut is basically the same as that in the embodiment 3, and is characterized in that konjac glucomannan and citric acid are selected as raw materials when the edible water-absorbing gel solution is prepared.
< example 5>
The processing technology of the fast refreshing walnut is basically the same as that in the embodiment 3, and is characterized in that locust bean gum and citric acid are selected as raw materials when the edible water-absorbing gel solution is prepared.
< example 6>
The processing technology of the fast refreshing walnut is basically the same as that in the embodiment 3, and the difference is that xanthan gum and citric acid are selected as raw materials when the edible water-absorbing gel solution is prepared.
< example 7>
The processing technology of the fast refreshing walnut is basically the same as that in the embodiment 3, and is characterized in that konjac gum and lactic acid are selected as raw materials when the edible water-absorbing gel solution is prepared.
< example 8>
The processing technology of the fast refreshing walnut is basically the same as that in the embodiment 3, and is characterized in that locust bean gum and lactic acid are selected as raw materials when the edible water-absorbing gel solution is prepared.
< example 9>
The processing technology of the fast refreshing walnut is basically the same as that in the embodiment 3, and the difference is that xanthan gum and lactic acid are selected as raw materials when the edible water-absorbing gel solution is prepared.
< example 10>
A processing technology of fast refreshing walnuts comprises the following steps:
and (3) carrying out static hydraulic pressing on the dried walnut kernels with the water content of 2% for 5min under the pressure of 10MPa at 60 ℃, and then carrying out static hydraulic pressing for 15min under the pressure of 15MPa, so that 20% of grease in the walnut kernels is removed.
Soaking the squeezed semen Juglandis in water, taking out when the water content of semen Juglandis reaches 6%, and performing vacuum microwave puffing with vacuum degree of 0.6MPa and power of 600W for 3min until the water content of semen Juglandis is 2%.
Dissolving konjac glucomannan, CMC-Na, locust bean gum, xanthan gum and citric acid in water of 50 deg.C, and cooling to 30 deg.C to obtain edible water-absorbing gel solution, wherein the total mass concentration of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum in the edible water-absorbing gel solution is 0.05%, and the mass concentration of citric acid in the edible water-absorbing gel solution is 0.2%.
Soaking the puffed semen Juglandis in edible water-absorbing gel solution, stirring for 10min, taking out, and draining to control water content of semen Juglandis at 5%.
The drained walnut kernels are rehydrated by a vacuum gradient rehydration method, which comprises the following steps: soaking the drained walnut kernel in water for 20min under the condition of a vacuum degree of 0.85MPa, and then soaking the walnut kernel in water for 20min again under the condition of a vacuum degree of 0.75 MPa.
Sterilizing the rehydrated semen Juglandis at 85 deg.C for 30min, cooling to below 5 deg.C within 10min, and vacuum packaging.
< example 11>
A processing technology of fast refreshing walnuts comprises the following steps:
squeezing dry semen Juglandis with water content of 3% at 80 deg.C under static hydraulic pressure of 15MPa for 5min, and squeezing under static hydraulic pressure of 25MPa for 15min to remove 30% of oil from semen Juglandis
Soaking the squeezed semen Juglandis in water, taking out when the water content of semen Juglandis reaches 10%, and performing vacuum microwave puffing with vacuum degree of 0.8MPa and power of 800W for 5min until the water content of semen Juglandis is 4%.
Dissolving konjac glucomannan, CMC-Na, locust bean gum, xanthan gum and citric acid in water of 90 deg.C, and cooling to 60 deg.C to obtain edible water-absorbing gel solution, wherein the total mass concentration of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum in the edible water-absorbing gel solution is 0.2%, and the mass concentration of citric acid in the edible water-absorbing gel solution is 0.5%.
Soaking the squeezed semen Juglandis in edible water-absorbing gel solution, stirring for 20min, taking out, and draining to control water content of semen Juglandis at 10%.
The drained walnut kernels are rehydrated by a vacuum gradient rehydration method, which comprises the following steps: soaking the drained walnut kernel in water for 40min under the condition of a vacuum degree of 0.95MPa, and then soaking the walnut kernel in water for 40min again under the condition of a vacuum degree of 0.85 MPa.
Sterilizing the rehydrated semen Juglandis at 93 deg.C for 40min, cooling to below 5 deg.C within 10min, and vacuum packaging.
< example 12>
A processing technology of fast refreshing walnuts comprises the following steps:
and (3) carrying out static hydraulic pressing on the dried walnut kernels with the water content of 2% for 5min under the pressure of 13MPa at 70 ℃, and then carrying out static hydraulic pressing for 15min under the pressure of 20MPa, so that 25% of grease in the walnut kernels is removed.
Soaking the squeezed semen Juglandis in water, taking out when the water content of semen Juglandis reaches 8%, and performing vacuum microwave puffing with vacuum degree of 0.7MPa and power of 700W for 4min until the water content of semen Juglandis is 3%.
Dissolving konjac glucomannan, CMC-Na, locust bean gum, xanthan gum and citric acid in 70 deg.C water, and cooling to 45 deg.C to obtain edible water-absorbing gel solution, wherein the total mass concentration of konjac glucomannan, CMC-Na, locust bean gum and xanthan gum in the edible water-absorbing gel solution is 0.1%, and the mass concentration of citric acid in the edible water-absorbing gel solution is 0.3%.
Soaking the squeezed semen Juglandis in edible water-absorbing gel solution, stirring for 15min, taking out, and draining to control water content of semen Juglandis at 8%.
The drained walnut kernels are rehydrated by a vacuum gradient rehydration method, which comprises the following steps: soaking the drained walnut kernel in water for 30min under the condition of a vacuum degree of 0.9MPa, and then soaking the walnut kernel in water for 30min again under the condition of a vacuum degree of 0.8 MPa.
Sterilizing the rehydrated semen Juglandis at 89 deg.C for 35min, cooling to below 5 deg.C within 10min, and vacuum packaging.
< example 13>
The processing technology of the fast refreshing walnut is basically the same as that in the embodiment 12, and is characterized in that konjac glucomannan and citric acid are selected as raw materials when the edible water-absorbing gel solution is prepared.
< example 14>
The processing technology of the fast refreshing walnut is basically the same as that in the embodiment 12, and is characterized in that locust bean gum and citric acid are selected as raw materials when the edible water-absorbing gel solution is prepared.
< example 15>
The processing technology of the fast refreshing walnut is basically the same as that in the embodiment 12, and the difference is that xanthan gum and citric acid are selected as raw materials when the edible water-absorbing gel solution is prepared.
< example 16>
The processing technology of the fast refreshing walnut is basically the same as that in the embodiment 12, and is characterized in that konjac glucomannan and lactic acid are selected as raw materials when the edible water-absorbing gel solution is prepared.
< example 17>
The processing technology of the fast refreshing walnut is basically the same as that in the embodiment 12, and the difference is that the raw materials adopted in the preparation of the edible water-absorbing gel solution are locust bean gum and lactic acid.
< example 18>
The processing technology of the fast refreshing walnut is basically the same as that in the embodiment 12, and the difference is that xanthan gum and lactic acid are selected as raw materials when the edible water-absorbing gel solution is prepared.
In the above examples 1 to 3 and 10 to 12, the amounts of konjac gum, CMC-Na, locust bean gum and xanthan gum were 1: 0.5: 0.5: 1, but there is no special requirement for the amount of konjac gum, CMC-Na, locust bean gum, xanthan gum, and the above example is only for the purpose of providing a specific embodiment, and in other examples, konjac gum, CMC-Na, locust bean gum, xanthan gum can be used in other ratios.
< example 19>
A process for processing fast-refreshing walnuts, which is substantially the same as that in embodiment 12, except that a vacuum gradient rehydration process uses a vacuum gradient rehydration machine, as shown in fig. 1-2, the vacuum gradient rehydration machine comprises:
the rehydration bin comprises a cylindrical part 1 and a circular bucket part 2, wherein the circular bucket part 2 is coaxially connected to the lower end of the cylindrical part 1, an inlet pipe 3 is connected to the side wall, close to the lower end, of the cylindrical part 1 in a tangential direction, the inlet pipe 3 is communicated with the interior of the rehydration bin, the lower end of the circular bucket part 2 is connected with an outlet pipe 4, the inner diameter of the inlet pipe 3 is the same as the inner diameter of the outlet pipe 4, an exhaust pipe 5 is connected to the side wall, close to the upper end, of the cylindrical part 1, the exhaust pipe 5 is communicated with the interior of the rehydration bin, a sealing cover 6 is connected to the upper end of the cylindrical part 1 in a threaded mode, a barrier net 7 is arranged at the lower end of the circular bucket part 2, and the meshes of the barrier net 7 are smaller than the particle size of walnut kernels;
a water outlet of the water pump 8 is communicated with the inlet pipe 3 through a first pipeline 9, a water inlet of the water pump 8 is communicated with the outlet pipe 4 through a second pipeline 10, a first valve 11 is arranged on the first pipeline 9, and a second valve 12 is arranged on the second pipeline 10;
the air suction pump 13 is communicated with the air suction pipe 5 through a third pipeline 14 at an air suction opening;
a blower 15 having an outlet connected to the first line 9 through a first bypass line 16, wherein a connection point of the first bypass line 16 to the first line 9 is located on the first line 9 between the first valve 11 and the inlet pipe 3, a third valve 17 is provided on the first bypass line 16, a second bypass line 18 is connected to the second line 10, wherein a connection point of the second bypass line 18 to the second line 10 is located on the second line 10 between the second valve 12 and the outlet pipe 4, and a fourth valve 19 is provided on the second bypass line 18;
wherein the water level line in the rehydration bin is not more than half of the height of the cylindrical part 1 and is not lower than the height of the top of the inlet pipe 3.
When the vacuum gradient rehydration machine is used, the third valve 17 and the fourth valve 19 are closed, the first valve 11 and the second valve 12 are opened, purified water is injected into the rehydration bin and the first pipeline 9 and the second pipeline 10, then the dry walnut kernels to be rehydrated are poured into the rehydration bin, and the sealing cover 6 is closed. At the moment, if the dry walnut kernels are allowed to be rehydrated naturally, the efficiency is lower because the dry walnut kernels are low in density and easy to float on the water surface and the rehydration process completely depends on the water absorption gel in the dry walnut kernels and the capillary action of pores. The event can open water pump 8, let water pump 8 go into rivers from inlet tube 3 along 1 tangential direction pump of drum portion, make in the rehydration storehouse water form the vortex under the rivers effect of 8 pump income, in the walnut kernel just so easily wraps up in the area under the hand in the wrapping up of rivers, more comprehensive quick rehydration compares in setting up stirring fan blade in the rehydration storehouse, uses the technical scheme of flabellum stirring water, and the flabellum is beaten bad walnut kernel easily, and this embodiment then does not have this problem. Then the air pump 13 is started again to form a certain negative pressure in the rehydration bin, micro bubbles in the dry walnut kernels are easy to separate from the dry walnut kernels attached to the dry walnut kernels under the disturbance of the water body, in addition, the micro bubbles are easier to overflow from the dry walnut kernels under the negative pressure environment, and the rehydration efficiency is greatly improved.
After the rehydration is finished, the water pump 8, the air pump 13, the first valve 11 and the second valve 12 are closed, the fourth valve 19 is opened, water in the rehydration bin is discharged from the second bypass pipeline 18, the rehydrated walnut kernels are accumulated in the rehydration bin, the third valve 17 and the air blower 15 are opened again at the moment, the air blower 15 blows air flow into the rehydration bin from the inlet pipe 3 along the tangential direction of the cylindrical portion 1, the air flow penetrates through the gaps between the walnut kernels and is discharged along the outlet pipe 4 and the second bypass pipeline 18, and therefore air drying of water drops on the surfaces of the walnut kernels can be accelerated.
< comparative example >
Drying fresh walnut kernel until the water content is lower than 1.5%.
< rehydration test >
The water content of the walnut kernels was measured by immersing the dried walnut kernels obtained in examples 1 to 3 and comparative example in water at different times, and the water content after vacuum gradient rehydration in comparative examples 10 to 12 and 19 was shown in table 1:
TABLE 1
As can be seen from table 1, in any of examples 1 to 3, 10 to 12, or 19, the rehydration efficiency of the produced walnut kernels is far higher than that of the dried walnut kernels of the comparative examples, while the water content of the fresh walnut kernels is generally 25 to 40%, the walnut kernels of examples 1 to 3 and 10 to 12 can basically reach the level of the fresh walnut kernels after being rehydrated for 1 to 2 hours, the walnut kernels of example 19 can basically reach the level of the fresh walnut kernels after being rehydrated for 1 hour, and the walnut kernels can be eaten, but the dried walnut kernels cannot.
< shelf life test >
The dry walnut kernels obtained in examples 1 to 3, the rejuvenated walnut kernels obtained in examples 10 to 12 and the dry walnut kernels obtained in comparative example were stored at room temperature, and then subjected to hardness (also called brittleness), acid value test and peroxide value test after 6 months, 9 months and 12 months, respectively, according to the method specified in the national standard GB/T5009.37, and the results are shown in tables 2 to 4:
TABLE 2
TABLE 3
TABLE 4
Note: at 9 months, the fresh walnut kernels prepared in examples 10-12 are deteriorated, so at 12 months, the acid value and the peroxide value of examples 10-12 are not detected.
According to the national standard GB19300, the acid value and the peroxide value of the cooked nut food exceed 3mg/g and 0.50g/100g respectively, and the cooked nut food is unqualified food. As can be seen from Table 4, when the walnut kernels are preserved for 12 months, only the dry walnut kernels obtained in examples 1-3 are still preserved, while the dry walnut kernels obtained in comparative example are out-of-date food and can be identified by smelling, the dry walnut kernels obtained in comparative example have rancid taste, and the dry walnut kernels obtained in examples 1-3 do not have rancid taste. In addition, by observing tables 2-3, the acid value and the peroxide value of the dry walnut kernels prepared in the comparative example are close to the national standard threshold after the walnut kernels are stored for 9 months at normal temperature, which indicates that the shelf life of the dry walnut kernels prepared in the comparative example is about 9 months, and similarly, the shelf life of the refreshment walnut kernels prepared in examples 10-12 is about 6 months.
< taste and flavor tests >
The dried walnut kernels prepared in examples 1 to 3 were rehydrated for 2 hours, the dried walnut kernels prepared in comparative examples were rehydrated for 3 hours, and the refreshed walnut kernels prepared in examples 10 to 12 were subjected to sensory evaluation tests of flavor, color and taste, respectively, and the results are shown in table 5:
TABLE 5
As can be seen from Table 5, the rejuvenated walnut kernels obtained in examples 10-12 and the dried walnut kernels obtained in examples 1-3 were far superior to those of the comparative examples in flavor, color and taste after being rehydrated during the shelf life.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (7)
1. The processing technology of the quick refreshment walnut is characterized by comprising the following steps:
removing 20-30% of grease from the dry walnut kernels by adopting a gradient squeezing method;
moistening the squeezed walnut kernels with water, and then carrying out vacuum microwave puffing, wherein the water content of the puffed walnut kernels is 2-4%;
preparing an edible water-absorbing gel solution, immersing the puffed walnut kernels into the edible water-absorbing gel solution for 10-20 min, taking out the walnut kernels, and draining the walnut kernels, wherein the water content of the walnut kernels is controlled to be 5-10%;
freeze-drying the drained walnut kernels by adopting a vacuum freeze-drying method until the water content is lower than 1.5%;
the preparation method of the edible water-absorbing gel solution comprises the following steps: dissolving at least one of konjac gum, CMC-Na, locust bean gum and xanthan gum and citric acid or lactic acid in water with the temperature of 50-90 ℃, and cooling to 30-60 ℃ to obtain an edible water-absorbing gel solution, wherein the total mass concentration of at least one of the konjac gum, the CMC-Na, the locust bean gum and the xanthan gum in the edible water-absorbing gel solution is 0.05-0.2%, and the mass concentration of the citric acid or the lactic acid in the edible water-absorbing gel solution is 0.2-0.5%.
2. The processing technology of the quick refreshment walnut is characterized by comprising the following steps:
removing 20-30% of grease from the dry walnut kernels by adopting a gradient squeezing method;
moistening the squeezed walnut kernels with water, and then carrying out vacuum microwave puffing, wherein the water content of the puffed walnut kernels is 2-4%;
preparing an edible water-absorbing gel solution, immersing the puffed walnut kernels into the edible water-absorbing gel solution for 10-20 min, taking out the walnut kernels, and draining the walnut kernels, wherein the water content of the walnut kernels is controlled to be 5-10%;
rehydrating the drained walnut kernels by adopting a vacuum gradient rehydration method;
the preparation method of the edible water-absorbing gel solution comprises the following steps: dissolving at least one of konjac gum, CMC-Na, locust bean gum and xanthan gum and citric acid or lactic acid in water with the temperature of 50-90 ℃, and cooling to 30-60 ℃ to obtain an edible water-absorbing gel solution, wherein the total mass concentration of at least one of the konjac gum, the CMC-Na, the locust bean gum and the xanthan gum in the edible water-absorbing gel solution is 0.05-0.2%, and the mass concentration of the citric acid or the lactic acid in the edible water-absorbing gel solution is 0.2-0.5%.
3. The process for processing quick refreshment walnuts as claimed in claim 1 or 2, wherein the method of gradient pressing comprises: and (3) carrying out static hydraulic pressing for 5min at the temperature of 60-80 ℃ under the pressure of 10-15 MPa, and then carrying out static hydraulic pressing for 15min under the pressure of 15-25 MPa.
4. The processing technology of the fast refreshing walnut as claimed in claim 1 or 2, wherein the water content of the walnut kernel before being moistened is 2-3%, and the water content after being moistened is 6-10%.
5. The process for processing quick-refreshment walnuts as claimed in claim 1, wherein the temperature of vacuum freeze drying is-80 ℃ and the vacuum degree is 15 Pa.
6. The process for processing quick-refreshment walnuts as claimed in claim 2, further comprising:
and (3) placing the rehydrated walnut kernels at the temperature of 85-93 ℃ for 30-40 min for sterilization, cooling to below 5 ℃ within 10min, and carrying out vacuum packaging.
7. The processing technology of fast refreshing walnuts as claimed in claim 2, wherein the vacuum gradient rehydration process uses a vacuum gradient rehydration machine, said vacuum gradient rehydration machine comprising:
the rehydration bin comprises a cylindrical part and a circular bucket part, wherein the circular bucket part is coaxially connected to the lower end of the cylindrical part, an inlet pipe is connected to the side wall, close to the lower end, of the cylindrical part in the tangential direction, the inlet pipe is communicated with the interior of the rehydration bin, the lower end of the circular bucket part is connected with an outlet pipe, the inner diameter of the inlet pipe is the same as that of the outlet pipe, an exhaust pipe is connected to the side wall, close to the upper end, of the cylindrical part and communicated with the interior of the rehydration bin, the upper end of the cylindrical part is in threaded connection with a sealing cover, the lower end of the circular bucket part is provided with a barrier net, and the net holes of the barrier net are smaller than the particle size of walnut kernels;
a water outlet of the water pump is communicated with the inlet pipe through a first pipeline, a water inlet of the water pump is communicated with the outlet pipe through a second pipeline, a first valve is arranged on the first pipeline, and a second valve is arranged on the second pipeline;
the air suction port of the air suction pump is communicated with the air suction pipe through a third pipeline;
an air outlet of the blower is communicated with the first pipeline through a first bypass pipeline, a third valve is arranged on the first bypass pipeline, a second bypass pipeline is communicated with the second pipeline, and a fourth valve is arranged on the second bypass pipeline;
wherein, the water level line in the rehydration bin does not exceed half of the height of the cylindrical part and is not lower than the height of the top of the inlet pipe.
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