CN114847344A - Compound antioxidant, processing method for improving oxidation stability of macadamia nut product and macadamia nut - Google Patents
Compound antioxidant, processing method for improving oxidation stability of macadamia nut product and macadamia nut Download PDFInfo
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Images
Classifications
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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
- 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
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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
- A23B9/08—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
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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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
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B9/20—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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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
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- A23B9/30—Inorganic compounds
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides a processing method for compounding an antioxidant and improving the oxidation stability of a macadamia nut product and the macadamia nut, wherein the compounding antioxidant comprises the following components: 25-30% of tea polyphenol palmitate, 25-30% of tocopherol, 10-20% of sodium chloride and 15-20% of acidity regulator. The three main antioxidants have obvious synergistic effect; the sodium chloride can be used as a synergist to enhance the oxidation resistance of the nuts; the acidity regulator has obvious synergistic effect on the antioxidant, the compounded antioxidant and the flavoring liquid are prepared into antioxidant solution together, the antioxidant solution is used for soaking and flavoring the macadamia nuts, then the macadamia nuts are prepared by standing, baking, secondary baking, cooling and packaging in a mode of combining the oxygen absorbent and modified atmosphere packaging, and the obtained macadamia nut products have obvious advantages in shelf life.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a compound antioxidant, a processing method for improving the oxidation stability of a macadamia nut product by using the compound antioxidant, and the macadamia nut obtained by processing.
Background
Macadamia nut is a tree nut originally produced in macadamia, is rich in oil (mainly unsaturated fatty acid beneficial to human bodies), mineral elements such as calcium, iron and phosphorus, and also contains a certain amount of protein, carbohydrate, 8-fold amino acid essential to human bodies and the like. Therefore, the macadamia nut has higher nutritional value and is a beautiful name of 'dried fruit queen'.
The macadamia nut product as a nut snack emerging in recent years occupies a huge share of snack consumption and has a huge development prospect. However, the content of oil in macadamia nuts reaches 75-80%, unsaturated fatty acids are mainly used, oxidation is easy to occur when the macadamia nuts are contacted with oxygen during processing, storage and sale, the quality and the shelf life of the nuts are affected, and the health of a human body is also affected when the macadamia nuts are eaten. Therefore, with the demands of upgrading consumption and going to national markets, the future development direction of the macadamia nut industry mainly focuses on the research of the improvement of the quality and the oxidation stability during the storage and sale of nuts, and tries to bring good economic benefit to producers and bring better food safety to consumers.
At present, because macadamia nut products mostly adopt macadamia nuts with shells as main materials, the addition of an antioxidant is difficult, and a high-temperature baking process is needed after the antioxidant is added, and a common antioxidant generally has difficulty in resisting high temperature during baking and loses antioxidant activity, so that the common antioxidant cannot play a role in the storage period.
Disclosure of Invention
The invention aims to provide a compound antioxidant which has strong thermal stability and excellent oxidation resistance through the synergistic effect of a plurality of components.
The invention also aims to provide a processing method for improving the oxidation stability of macadamia nut products, which utilizes the compound antioxidant processing to design and match a proper production and processing technology, and solves the problem that the macadamia nut products are easy to generate oxidative putrefactive odor in the storage and sale processes, thereby prolonging the shelf life of the macadamia nuts and better reducing the occurrence of food safety problems.
The last object of the invention is to provide macadamia nuts which are obtained by processing through the method and have long shelf life and stable product properties.
The specific technical scheme of the invention is as follows:
a compound antioxidant comprises the following components in percentage by mass: 15-20% of bamboo leaf antioxidant, 25-30% of tea polyphenol palmitate, 25-30% of tocopherol, 10-20% of sodium chloride and 15-20% of acidity regulator; the total is 100%.
The bamboo leaf antioxidant is purchased from Jiangsu Caoshu Biotechnology GmbH;
the acidity regulator is one or more of lactic acid, malic acid, tartaric acid, citric acid, potassium citrate or sodium citrate;
the prevention and control measures for the oxidative deterioration of the macadamia nut product can be mainly carried out from three aspects: adding a substance having antioxidant activity to the nuts; controlling the physical and chemical changes inside the nuts by using a proper baking process to generate more components with antioxidant activity; minimizing exposure of the macadamia nut product to oxygen during storage from the package.
In order to solve the problems in the prior art, the invention needs to select the antioxidant with strong thermal stability, and further, the proper compounding of the antioxidants with different action mechanisms can play a role in synergy. The bamboo leaf antioxidant disclosed by the invention is stable in property, acid-resistant and heat-resistant, mainly comprises active ingredients such as flavone, phenolic acid and lactone, can block the chain reaction of the automatic oxidation of a fatty chain, can chelate transition metal ions, and has a strong antibacterial effect. The tea polyphenol palmitate is a safe and nontoxic food antioxidant and has good food health care function; the tea polyphenol palmitate mainly captures active lipid free radicals to prevent the oxidation chain reaction from proceeding; tocopherol is a fat-soluble natural free radical scavenger, and is stable to acid and heat. The tocopherol can remove the generated lipid free radical and prevent the generation of peroxide in the reaction system so as to block the chain reaction; the physicochemical property and the action mechanism of the antioxidant can improve the use safety of the antioxidant when the three are used in the nut processing industry, and simultaneously obtain more ideal action effect. In addition, the sodium chloride has a seasoning function and can form higher ion concentration outside cells, so that the formation of free total phenols in nut cells is promoted, and the antioxidant capacity of nuts is enhanced. The acidity regulator can not only change or maintain the acidity of food and improve the flavor of the food, but also has a certain antioxidation effect, can be combined with metal ions, and in addition, the acid also has a certain antibacterial effect, thereby improving the quality of the food in the storage process. The sodium chloride and the acidity regulator can play a synergistic role when being used together with the antioxidant. Different antioxidants are distributed at different action parts of the redox system, and different action mechanisms have obvious complementary action, so that the synergistic effect can be achieved.
The processing method for improving the oxidation stability of the macadamia nut product comprises the following steps:
1) pretreatment of macadamia nuts: an opening;
2) processing macadamia nuts: firstly, high-temperature treatment is carried out, then the macadamia nuts are immersed in the compound antioxidant solution for soaking treatment while the macadamia nuts are hot, the macadamia nuts are baked for the first time and then baked for the second time, and the macadamia nuts are packaged after being cooled.
In the step 1), the pretreatment specifically comprises the following steps: screening the dried macadamia nuts, and removing bad seeds; then cutting the macadamia nut shell by using a machine to form an opening, wherein the opening depth does not touch the nuts, the depth is controlled to be 2-3mm, and the opening size is 1/2-2/3 of the peripheral length of the nuts; and finally, cleaning the powder on the surface of the opened macadamia nuts by adopting air separation.
The high-temperature treatment in the step 2) is enzyme deactivating treatment, the treatment is carried out at the high temperature of 130-140 ℃ for 20-25min, and lipase and lipoxygenase in the macadamia nuts are not beneficial to the storage stability of the macadamia nuts, so that the high-temperature treatment can inactivate endogenous enzyme to eliminate the activity of endogenous enzyme, reduce the enzymatic oxidation of the macadamia nuts and enhance the storage stability of the macadamia nuts.
In the step 2), after high-temperature treatment, immersing the macadamia nuts in a compound antioxidant solution at 60-70 ℃ for 5-15min while the macadamia nuts are hot;
in the step 2), the preparation method of the compound antioxidant solution comprises the following steps: adding a compound antioxidant which accounts for 0.05-0.1% of the mass of the flavoring liquid into the flavoring liquid of the macadamia nuts to prepare an antioxidant solution. The flavor liquid of the macadamia nuts comprises the following raw materials in percentage by mass: 3 percent of high fructose corn syrup, 1 percent of salt, 0.2 percent of concentrated fresh milk essence, 0.1 percent of disodium 5' -flavor nucleotide and the balance of water. The concentrated fresh milk essence is a commercial product.
In the step 2), the mass ratio of the macadamia nuts to the compound antioxidant solution is 1: 2-1: 6;
in the step 2), the first baking is as follows: taking out the macadamia nuts in the feed liquid, draining, and drying the macadamia nuts by hot air by adopting a gradient heating method, wherein the drying end point is that the water content reaches 1.5-2%.
In the step 2), the first baking specifically comprises the following steps: firstly, drying the drained macadamia nuts at 60-75 ℃ for 5-8h, and then continuously drying the nuts at 80-100 ℃ for 3-8h until the water content reaches 1.5% -2%.
In the step 2), the second baking specifically comprises the following steps: after cooling the nuts after the first baking, baking the nuts for 10-20min at the temperature of 110-120 ℃, wherein the mark of the baking completion is that the nuts of the macadamia nuts are in uniform light yellow;
the first roasting is to reduce the moisture content of the nuts and enhance the storage stability; the second baking is to make the macadamia nuts undergo the Maillard reaction through high-temperature baking, and the products of the Maillard reaction are helpful for enhancing the oxidation resistance of the macadamia nuts.
The invention carries out the purpose of drying twice: the roasting at a lower temperature is favorable for the migration and volatilization of water in the kernels to the outside; the baking temperature is raised in the later period to accelerate the volatilization of water and reduce the baking time.
Further, after the secondary baking is finished, the quality of the product is controlled, unqualified products such as broken macadamia nuts and the like generated in the production process are picked out, and then qualified products are packaged.
The packaging in the step 2) is specifically as follows: and after baking and cooling the macadamia nuts, packaging the macadamia nuts by adopting a mode of combining an oxygen absorbent and modified atmosphere packaging to obtain macadamia nut products. The composite packaging mode can enhance the control of the oxygen content in the package in the subsequent storage and sale process, thereby enhancing the prevention and control of the product oxidation.
The type of the modified atmosphere package is vacuum or nitrogen filled; the oxygen absorbent is special for nut roasting and is a commercially available product; can work well in goods with low water activity.
In the processing method of the macadamia nut, improper baking process control can not only cause the loss of the added antioxidant, but also reduce the components with antioxidant activity generated in nut processing, so that the method selects a proper baking process, can generate the components with antioxidant activity such as melanoidin pigment and the like through Maillard reaction after secondary baking, and increases the oxidation stability of the macadamia nut product in the storage process. Meanwhile, macadamia nuts sold in the market are mainly packaged in bulk or in common, and the control effect on oxygen in the storage period is poor. The invention can reduce the contact of the product and oxygen to a certain extent by using nitrogen filling or vacuum packaging, and the use of the compound oxygen absorbent can lower the oxygen concentration in the packaging and further enhance the oxidation stability of the macadamia nuts.
The macadamia nut is produced by the processing method.
Compared with the macadamia nut products obtained by common processing (blank group), the oxidation reduction rate in the storage process is as follows: 30.49% -46.34% calculated on the basis of acid value and 33.33% -56.82% calculated on the basis of peroxide value.
Compared with the prior art, the processing method of the macadamia nut product improves the oxidation stability of the macadamia nut product during storage from three aspects of an antioxidant, a processing technology and a packaging mode. First, most of the oxygen in the macadamia nut package can be removed in advance by packaging with a controlled atmosphere oxygen scavenger. The content of active oxygen in the package is reduced along with the reduction of the content of oxygen, but the active oxygen can still have oxidation reaction with the macadamia nut oil, and the antioxidant can have oxidation reaction with the active oxygen before the macadamia nut oil, so that the oxidation of the macadamia nut is controlled. If most of the oxygen is not removed first, the amount of antioxidant is increased and the effect is greatly reduced. In addition, substances with antioxidant activity are generated in the macadamia nuts after the secondary baking, and the effects similar to the antioxidant can also be achieved, so that the lipid oxidation of the macadamia nuts is inhibited. While natural antioxidants and substances having antioxidant activity are expected by both producers and consumers, natural substances are largely unstable and, in particular, have poor thermal stability, and therefore, there is little possibility that suitable addition timing is found in the production process of macadamia nuts mainly based on thermal processing so that these substances can exert their antioxidant effect. Replacing a portion of the synthetic antioxidants with natural antioxidants is an effective way to address oxidative deterioration of nuts. Bamboo leaf antioxidant with antibacterial effect, novel oil antioxidant tea polyphenol palmitate and natural antioxidant tocopherol with strong heat resistance are selected for compounding. The bamboo leaf antioxidant has the advantages of good quality, high safety, low price, natural and nutritional functional characteristics and the like, and can block the chain reaction of fat autoxidation and remove free radicals, thereby reducing the lipid oxidation level. With the increasing demand of the market on healthy antioxidants, various novel antioxidants come into force, and the tea polyphenol palmitate is used as a safe and nontoxic food for resisting oxidation and meets the market demand. The compound use of each antioxidant can prevent and control the oxidative deterioration of the macadamia nut product from different aspects, and simultaneously reduces the dosage of the antioxidant. The sodium chloride has a seasoning function, and can form higher ion concentration outside cells, so that the formation of free total phenols in nut cells is promoted, and the oxidation resistance of nuts is enhanced. The acidity regulator can not only change or maintain the acidity of food and improve the flavor of the food, but also has a certain antioxidation effect, can be combined with metal ions, and in addition, the acid also has a certain antibacterial effect, thereby improving the quality of the food in the storage process. The sodium chloride and the acidity regulator can play a synergistic role when being used together with the antioxidant. Therefore, one of the key points of the present invention is to provide an antioxidant combination having a superior antioxidant effect. Innovative research shows that the combination of the bamboo leaf antioxidant, the tea polyphenol palmitate, the tocopherol, the sodium chloride and the acidity regulator has a very good antioxidant effect and has a synergistic effect. In the processing, the macadamia nuts can be subjected to Maillard reaction during secondary baking, and the product has an antioxidant effect and can delay oxidative deterioration of the macadamia nuts to a certain extent. The packaging adopts the combination of modified atmosphere packaging and oxygen absorbent. Vacuum or nitrogen gas can reduce the oxygen concentration in the package to a certain extent, but because the macadamia nut is packaged in a shell form, oxygen with a certain concentration still remains, and the oxygen concentration in the package of the macadamia nut product can be further reduced by compounding the macadamia nut product with an oxygen absorbent. The oxygen absorbent is an oxygen absorbent special for nut roasting, namely the oxygen absorbent capable of efficiently absorbing oxygen under low water activity. The method has scientific and reasonable design, controls the oxidative deterioration of the macadamia nut products from multiple aspects during the storage and sale period, can improve the oxidative stability of the products, prolongs the shelf life, and reduces the occurrence of food safety problems.
Drawings
FIG. 1 is a process flow diagram of the macadamia nut processing method of the present invention;
FIG. 2 is a graph of the increased oxidation induction time (IP) of oils and fats when three antioxidants are used alone and in combination.
Detailed Description
The present invention will be described in more detail below with reference to specific examples, but the embodiments of the present invention are not limited thereto.
A compound antioxidant comprises the following components in percentage by mass: 15-20% of bamboo leaf antioxidant, 25-30% of tea polyphenol palmitate, 25-30% of tocopherol, 10-20% of sodium chloride and 15-20% of acidity regulator; the total is 100%.
The bamboo leaf antioxidant is purchased from Jiangsu Caoshu Biotechnology GmbH;
the acidity regulator is one or more of lactic acid, malic acid, tartaric acid, citric acid, potassium citrate or sodium citrate;
the processing method for improving the oxidation stability of the macadamia nut product by utilizing the compound antioxidant comprises the following steps:
(1) preparation of antioxidant solution: adding the compound antioxidant with the mass of 0.05-0.1% of the flavoring liquid into the flavoring liquid of macadamia nut, and mixing uniformly to obtain antioxidant solution. The flavoring liquid comprises the following raw materials in percentage by mass: 3 percent of high fructose corn syrup, 1 percent of salt, 0.2 percent of concentrated fresh milk essence, 0.1 percent of disodium 5' -flavor nucleotide and the balance of water.
(2) Pretreatment of macadamia nuts: screening the dried macadamia nuts, and removing bad seeds; cutting the macadamia nut shell by a machine to form an opening, wherein the opening is not in contact with the nut, the opening depth is about 2-3mm, and the opening size is 1/2-2/3 of the periphery of the nut; finally, air separation is adopted to clean the powder on the surface of the opened macadamia nuts;
(3) processing macadamia nuts: the pretreated macadamia nuts are treated at the high temperature of 140 ℃ for 20-25min to eliminate the activity of endogenous enzymes; soaking macadamia nuts in the flavoring liquid at 60-70 deg.C for 5-15 min; and (3) fishing out the macadamia nuts in the feed liquid, draining water, and drying the macadamia nuts by hot air by adopting a gradient heating method (the first baking). The gradient temperature rise comprises two steps: the first step is to dry the drained macadamia nuts at 60-75 ℃ for 5-8h, and the second step is to dry the nuts finished in the first step at 80-100 ℃ for 3-8h until the water content reaches 1.5% -2%.
(4) Secondary baking: after cooling the nuts after the first baking, baking the nuts for 10-20min at the temperature of 110-120 ℃, wherein the mark of the end of the second baking is that the nuts of the macadamia nuts are in uniform light yellow;
(5) product quality control: after baking is finished, controlling the quality of the product, and picking out unqualified products such as broken macadamia nuts and the like generated in the production process, so that the nuts with good appearance and flavor are packaged;
(6) packaging: and after baking and cooling the macadamia nuts, packaging the macadamia nuts by adopting a mode of combining an oxygen absorbent and modified atmosphere packaging to obtain macadamia nut products. Wherein the gas-regulating bag is filled with vacuum and nitrogen. Wherein, the oxygen absorbent is an oxygen absorbent special for nut roasting, namely the oxygen absorbent capable of efficiently absorbing oxygen under low water activity, thereby achieving better action and effect.
In the embodiment, the compound antioxidant is added into the macadamia nuts in the soaking stage of the macadamia nut processing process, a proper baking process is formulated, and the storage conditions of the macadamia nut products are improved to enhance the oxidation stability of the macadamia nut products, so that the storage stability of the macadamia nuts is further improved, the problems existing in the storage and sale process of the shelled macadamia nuts are overcome to a great extent, and the occurrence of food safety problems can be reduced from the source.
The processing method for improving the oxidation stability of the macadamia nut product according to the invention is further illustrated by the following examples.
Example 1
The processing method for improving the oxidation stability of the macadamia nut product comprises the following steps:
(1) preparation of antioxidant solution: adding a compound antioxidant which accounts for 0.05 percent of the mass of the flavoring liquid into the flavoring liquid of the macadamia nuts, and uniformly mixing to prepare an antioxidant solution, wherein the compound antioxidant comprises the following components in percentage by mass: 20% of bamboo leaf antioxidant, 30% of tea polyphenol palmitate, 25% of tocopherol, 10% of sodium chloride and 15% of citric acid. Wherein the flavoring liquid comprises the following specific components in percentage by mass: 3 percent of high fructose corn syrup, 1 percent of salt, 0.2 percent of concentrated fresh milk essence, 0.1 percent of disodium 5' -flavor nucleotide and the balance of water.
(2) Pretreatment of macadamia nuts: screening the dried macadamia nuts, and removing bad seeds; then cutting an opening of the macadamia nut shell by using a machine, wherein the opening depth does not touch the nuts and is about 3mm, and the opening size is 2/3 of the periphery of the nuts; finally, air separation is adopted to clean the powder on the surface of the opened macadamia nuts;
(3) processing macadamia nuts: the pretreated macadamia nuts are treated at the high temperature of 130 ℃ for 25min, and the activity of endogenous enzymes is eliminated; soaking macadamia nuts in 70 deg.C antioxidant solution for 5min while hot; and fishing out the macadamia nuts in the feed liquid, draining water, and drying the macadamia nuts by hot air by adopting a gradient heating method. The gradient temperature rise comprises two steps: the first step is to dry the drained macadamia nuts at 70 ℃ for 5h, and the second step is to dry the nuts finished in the first step at 100 ℃ for 3h until the water content reaches 1.5-2%.
(4) Secondary baking: cooling the primarily baked nuts, and baking at 120 deg.C for 15 min;
(5) product quality control: and (4) controlling the product quality after baking, and picking out the broken macadamia nuts and other unqualified products produced in the production process.
(6) Packaging: and after baking and cooling the macadamia nuts, packaging the macadamia nuts by adopting a mode of combining an oxygen absorbent and vacuum packaging to obtain macadamia nut products.
Example 2
The processing method for improving the oxidation stability of the macadamia nut product provided by the embodiment comprises the following steps:
(1) preparation of antioxidant solution: the same as example 1, the flavor liquid of macadamia nut is added with a compound antioxidant which is 0.05% of the flavor liquid of macadamia nut in mass and mixed evenly to prepare an antioxidant solution, wherein the compound antioxidant comprises the following components in percentage by mass: 15% of bamboo leaf antioxidant, 25% of tea polyphenol palmitate, 25% of tocopherol, 15% of sodium chloride and 20% of potassium citrate.
(2) Pretreatment of macadamia nuts: screening the dried macadamia nuts, and removing bad seeds; then cutting an opening of the macadamia nut shell by using a machine, wherein the opening depth does not touch the nuts and is about 3mm, and the opening size is 2/3 of the periphery of the nuts; finally, air separation is adopted to clean the powder on the surface of the opened macadamia nuts;
(3) processing macadamia nuts: treating the pretreated macadamia nuts at a high temperature of 140 ℃ for 20 min; soaking macadamia nuts in an antioxidant solution at 60 ℃ for 15min while the macadamia nuts are hot; and fishing out the macadamia nuts in the feed liquid, draining water, and drying the macadamia nuts by hot air by adopting a gradient heating method. The gradient temperature rise comprises two steps: the first step is to dry the drained macadamia nuts at 60 ℃ for 8 hours, and the second step is to dry the nuts finished in the first step at 80 ℃ for 3 hours until the water content reaches 1.5-2%.
(4) Secondary baking: cooling the primarily baked nuts, and baking at 120 deg.C for 15 min;
(5) product quality control: and (4) controlling the product quality after baking, and picking out the broken macadamia nuts and other unqualified products produced in the production process.
(6) Packaging: and after the macadamia nuts are baked and cooled, packaging the macadamia nuts by adopting a mode of combining an oxygen absorbent and nitrogen-filled packaging to obtain macadamia nut products.
Example 3
The processing method for improving the oxidation stability of the macadamia nut product provided by the embodiment comprises the following steps:
(1) preparation of antioxidant solution: the same as example 1, the compound antioxidant with the mass of 0.08% of the flavor liquid of the macadamia nut is added into the flavor liquid of the macadamia nut and is uniformly mixed to prepare antioxidant solution, wherein the compound antioxidant comprises the following components in percentage by mass: 20% of bamboo leaf antioxidant, 30% of tea polyphenol palmitate, 25% of tocopherol, 10% of sodium chloride and 15% of sodium citrate.
(2) Pretreatment of macadamia nuts: screening the dried macadamia nuts, and removing bad seeds; then cutting an opening of the macadamia nut shell by using a machine, wherein the opening depth does not touch the nuts and is about 3mm, and the opening size is 2/3 of the periphery of the nuts; finally, air separation is adopted to clean the powder on the surface of the opened macadamia nuts;
(3) processing macadamia nuts: the pretreated macadamia nuts are treated at the high temperature of 135 ℃ for 22min to eliminate the activity of endogenous enzymes; soaking macadamia nuts in 65 deg.C antioxidant solution for 10min while hot; and fishing out the macadamia nuts in the feed liquid, draining water, and drying the macadamia nuts by hot air by adopting a gradient heating method. The gradient temperature rise comprises two steps: the first step is to dry the drained macadamia nuts at 70 ℃ for 6.5h, and the second step is to dry the nuts finished in the first step at 90 ℃ for 6h until the water content reaches 1.5-2%.
(4) Secondary baking: cooling the primarily baked nuts, and baking at 120 deg.C for 15 min;
(5) product quality control: and (4) controlling the product quality after baking, and picking out the broken macadamia nuts and other unqualified products produced in the production process.
(6) Packaging: and after baking and cooling the macadamia nuts, packaging the macadamia nuts by adopting a mode of combining an oxygen absorbent and vacuum packaging to obtain macadamia nut products.
Example 4
The processing method for improving the oxidation stability of the macadamia nuts, provided by the embodiment, comprises the following steps:
(1) preparation of antioxidant solution: the same as example 1, the flavor liquid of macadamia nut is added with a compound antioxidant which is 0.10% of the flavor liquid of macadamia nut in mass and mixed evenly to prepare an antioxidant solution, wherein the compound antioxidant comprises the following components in percentage by mass: 20% of bamboo leaf antioxidant, 30% of tea polyphenol palmitate, 25% of tocopherol, 10% of sodium chloride and 15% of acidity regulator.
(2) Pretreatment of macadamia nuts: screening the dried macadamia nuts, and removing bad seeds; then cutting an opening of the macadamia nut shell by using a machine, wherein the opening depth does not touch the nuts and is about 3mm, and the opening size is 2/3 of the periphery of the nuts; finally, air separation is adopted to clean the powder on the surface of the opened macadamia nuts;
(3) processing macadamia nuts: the pretreated macadamia nuts are treated at the high temperature of 140 ℃ for 20min, and the activity of endogenous enzymes is eliminated; soaking macadamia nuts in an antioxidant solution at 60 ℃ for 15min while the macadamia nuts are hot; and fishing out the macadamia nuts in the feed liquid, draining water, and drying the macadamia nuts by hot air by adopting a gradient heating method. The gradient temperature rise comprises two steps: the first step is to dry the drained macadamia nuts at 60 ℃ for 8 hours, and the second step is to dry the nuts finished in the first step at 80 ℃ for 8 hours until the water content reaches 1.5-2%.
(4) Secondary baking: cooling the primarily baked nuts, and baking at 120 deg.C for 15 min;
(5) product quality control: and (4) controlling the product quality after baking, and picking out the broken macadamia nuts and other unqualified products produced in the production process.
(6) Packaging: and after baking and cooling the macadamia nuts, packaging the macadamia nuts by adopting a mode of combining an oxygen absorbent and vacuum packaging to obtain macadamia nut products.
Comparative example 1
This comparative example 1 differs from example 1 only in steps (1), (3) and (6), and the hawaiian fruit in comparative example 1 is not subjected to step (1); step (3), soaking the macadamia nuts in the flavoring liquid; no compound antioxidant is added into the flavoring liquid; and (6) packaging without adopting modified atmosphere matching deoxidizer, and simply packaging by using the same packaging material.
Comparative example 2
This comparative example 2 differs from example 1 only in step (1) and step (3), and the hawaiian fruit of comparative example 2 is not subjected to step (1); and (3) soaking the macadamia nuts in the flavoring liquid, wherein no compound antioxidant is added into the flavoring liquid.
Comparative example 3
This comparative example 3 differs from example 2 only in step (4) and step (6), and the hawaiian fruit of comparative example 3 is not subjected to step (4); and (6) adopting common packaging.
Comparative example 4
The processing method for improving the oxidation stability of the macadamia nuts comprises the following steps:
(1) preparation of antioxidant solution: the same seasoning liquid as in example 1 was added to 0.05% by mass of tert-butylhydroquinone TBHQ and mixed uniformly to prepare an antioxidant solution.
(2) Pretreatment of macadamia nuts: screening the dried macadamia nuts, and removing bad seeds; then cutting an opening of the macadamia nut shell by using a machine, wherein the opening depth does not touch the nuts and is about 3mm, and the opening size is 2/3 of the periphery of the nuts; finally, the powder on the surface of the opened macadamia nut is cleaned by air separation;
(3) processing macadamia nuts: the pretreated macadamia nuts are treated at the high temperature of 130 ℃ for 25min, and the activity of endogenous enzymes is eliminated; soaking macadamia nuts in antioxidant solution at 70 deg.C for 5 min; and fishing out the macadamia nuts in the feed liquid, draining water, and drying the macadamia nuts by hot air by adopting a gradient heating method. The gradient temperature rise comprises two steps: the first step is to dry the drained macadamia nuts at 70 ℃ for 5h, and the second step is to dry the nuts finished in the first step at 100 ℃ for 3h until the water content reaches 1.5-2%.
(4) Product quality control: and (4) controlling the product quality after baking, and picking out the broken macadamia nuts and other unqualified products produced in the production process.
(5) Packaging: and (4) after baking the macadamia nuts and cooling, directly packaging to obtain the macadamia nut product.
Comparative example 5
The processing method for improving the oxidation stability of the macadamia nuts comprises the following steps:
(1) preparation of antioxidant solution: adding 0.05 percent by mass of compound antioxidant into the flavoring liquid of the macadamia nuts, and uniformly mixing to prepare antioxidant solution, wherein the compound antioxidant comprises the following components in percentage by mass: 15% of bamboo leaf antioxidant, 25% of tocopherol and the balance of flavoring liquid. Wherein, the flavoring liquid comprises the following components in percentage by weight: 3 percent of high fructose corn syrup, 1 percent of salt, 0.2 percent of concentrated fresh milk essence and 0.1 percent of 5' -flavor nucleotide disodium.
(2) Pretreatment of macadamia nuts: screening the dried macadamia nuts, and removing bad seeds; then cutting an opening of the macadamia nut shell by using a machine, wherein the opening depth is about 3mm without touching the nut, and the opening size is 2/3 of the periphery of the nut; finally, air separation is adopted to clean the powder on the surface of the opened macadamia nuts;
(3) processing macadamia nuts: the pretreated macadamia nuts are treated at the high temperature of 130 ℃ for 25min, and the activity of endogenous enzymes is eliminated; soaking macadamia nuts in antioxidant solution at 70 deg.C for 5 min; and fishing out the macadamia nuts in the feed liquid, draining water, and drying the macadamia nuts by hot air by adopting a gradient temperature rise method. The gradient temperature rise comprises two steps: the first step is to dry the drained macadamia nuts at 70 ℃ for 5h, and the second step is to dry the nuts finished in the first step at 100 ℃ for 3h until the water content reaches 1.5-2%.
(4) Product quality control: and (4) controlling the product quality after baking, and picking out the broken macadamia nuts and other unqualified products produced in the production process.
(5) Packaging: and (4) after baking the macadamia nuts and cooling, directly packaging to obtain the macadamia nut product.
Comparative example 6
The processing method for improving the oxidation stability of the macadamia nuts comprises the following steps:
(1) preparation of antioxidant solution: adding 0.05 percent by mass of compound antioxidant into the flavoring liquid of the macadamia nuts, and uniformly mixing to prepare antioxidant solution, wherein the compound antioxidant comprises the following components in percentage by mass: 15% of bamboo leaf antioxidant, 25% of tea polyphenol palmitate, and the balance of flavoring liquid. Wherein, the flavoring liquid comprises the following components in percentage by weight: 3 percent of high fructose corn syrup, 1 percent of salt, 0.2 percent of concentrated fresh milk essence and 0.1 percent of 5' -flavor nucleotide disodium.
(2) Pretreatment of macadamia nuts: screening the dried macadamia nuts, and removing bad seeds; then cutting an opening of the macadamia nut shell by using a machine, wherein the opening depth does not touch the nuts and is about 3mm, and the opening size is 2/3 of the periphery of the nuts; finally, air separation is adopted to clean the powder on the surface of the opened macadamia nuts;
(3) processing macadamia nuts: the pretreated macadamia nuts are treated at the high temperature of 130 ℃ for 25min, and the activity of endogenous enzymes is eliminated; soaking macadamia nuts in antioxidant solution at 70 deg.C for 5 min; and fishing out the macadamia nuts in the feed liquid, draining water, and drying the macadamia nuts by hot air by adopting a gradient heating method. The gradient temperature rise comprises two steps: the first step is to dry the drained macadamia nuts at 70 ℃ for 5h, and the second step is to dry the nuts finished in the first step at 100 ℃ for 3h until the water content reaches 1.5-2%.
(4) Product quality control: and (4) controlling the product quality after baking, and picking out the broken macadamia nuts and other unqualified products produced in the production process.
(5) Packaging: and (4) after baking the macadamia nuts and cooling, directly packaging to obtain the macadamia nut product.
Comparative example 7
The processing method for improving the oxidation stability of the macadamia nuts comprises the following steps:
(1) preparation of antioxidant solution: adding 0.05 percent by mass of compound antioxidant into the flavoring liquid of the macadamia nuts, and uniformly mixing to prepare antioxidant solution, wherein the compound antioxidant comprises the following components in percentage by mass: 25% of tea polyphenol palmitate, 30% of tocopherol and the balance of flavoring liquid. Wherein, the flavoring liquid comprises the following components in percentage by weight: 3 percent of high fructose corn syrup, 1 percent of salt, 0.2 percent of concentrated fresh milk essence and 0.1 percent of 5' -flavor nucleotide disodium.
(2) Pretreatment of macadamia nuts: screening the dried macadamia nuts, and removing bad seeds; then cutting an opening of the macadamia nut shell by using a machine, wherein the opening depth does not touch the nuts and is about 3mm, and the opening size is 2/3 of the periphery of the nuts; finally, air separation is adopted to clean the powder on the surface of the opened macadamia nuts;
(3) processing macadamia nuts: the pretreated macadamia nuts are treated at the high temperature of 130 ℃ for 25min, and the activity of endogenous enzymes is eliminated; soaking macadamia nuts in antioxidant solution at 70 deg.C for 5 min; and fishing out the macadamia nuts in the feed liquid, draining water, and drying the macadamia nuts by hot air by adopting a gradient heating method. The gradient temperature rise comprises two steps: the first step is to dry the drained macadamia nuts at 70 ℃ for 5h, and the second step is to dry the nuts finished in the first step at 100 ℃ for 3h until the water content reaches 1.5-2%.
(4) Product quality control: and (4) controlling the product quality after baking, and picking out the broken macadamia nuts and other unqualified products produced in the production process.
(5) Packaging: and (4) after baking the macadamia nuts and cooling, directly packaging to obtain the macadamia nut product.
Comparative example 8
The processing method for improving the oxidation stability of the macadamia nuts comprises the following steps:
(1) preparation of antioxidant solution: adding 0.05 percent by mass of compound antioxidant into the flavoring liquid of the macadamia nuts, and uniformly mixing to prepare antioxidant solution, wherein the compound antioxidant comprises the following components in percentage by mass: 15 bamboo leaf antioxidant, 25% of tea polyphenol palmitate and 30% of tocopherol, and the balance of flavoring liquid. Wherein, the flavoring liquid comprises the following components in percentage by weight: 3 percent of high fructose corn syrup, 1 percent of salt, 0.2 percent of concentrated fresh milk essence and 0.1 percent of 5' -flavor nucleotide disodium.
(2) Pretreatment of macadamia nuts: screening the dried macadamia nuts, and removing bad seeds; then cutting an opening of the macadamia nut shell by using a machine, wherein the opening depth does not touch the nuts and is about 3mm, and the opening size is 2/3 of the periphery of the nuts; finally, air separation is adopted to clean the powder on the surface of the opened macadamia nuts;
(3) processing macadamia nuts: the pretreated macadamia nuts are treated at the high temperature of 130 ℃ for 25min, and the activity of endogenous enzymes is eliminated; soaking macadamia nuts in antioxidant solution at 70 deg.C for 5 min; and fishing out the macadamia nuts in the feed liquid, draining water, and drying the macadamia nuts by hot air by adopting a gradient heating method. The gradient temperature rise comprises two steps: the first step is to dry the drained macadamia nuts at 70 ℃ for 5 hours, and the second step is to dry the nuts finished in the first step at 100 ℃ for 3-8 hours until the water content reaches 1.5% -2%.
(4) Product quality control: and (4) controlling the product quality after baking, and picking out the broken macadamia nuts and other unqualified products produced in the production process.
(5) Packaging: and (4) after baking the macadamia nuts and cooling, directly packaging to obtain the macadamia nut product.
Comparative examples 4 to 8 all used conventional packaging.
The detection of each embodiment and comparative example of the invention is as follows: the produced Hawaii fruit oil is extracted according to the oil extraction method of the solid sample specified in GB5009.229-2016 national food safety Standard. Setting a blank set for comparison, wherein the blank set treatment only differs from the comparative example 4 in the step (1) and the step (3), and the hawaiian fruits of the blank set do not go through the step (1); the soaking solution in the step (3) is only the flavoring liquid.
First, the synergistic effect between antioxidants and the synergistic effect of sodium chloride and acidity regulator were compared by calculating the increase in Oxidation Stability Index (OSI) of the macadamia nut oil processed in comparative examples 3-8 relative to the blank group.
OSI of macadamia nut oil was measured according to the Rancimat method, 3g of oil was weighed into a reaction tube, air was pumped into the tube at an air flow rate of 20L/h using a heating block at 130 ℃, OSI to different samples was measured, OSI of comparative examples 1-8 and blank group of examples 1-4 were measured respectively and differed as OSI increments, and the results are as follows in Table 1:
TABLE 1 increase in OSI of comparative examples 1-8 over blank group
The results of comparative examples 5 to 8 show that when the three antioxidants, namely the bamboo leaf antioxidant, the tea polyphenol palmitate and the tocopherol, are compounded and then are used for processing macadamia nut, the action effect is better than that when any two antioxidants are compounded and used. Comparative example 8 has 1.75 times, 1.38 times, and 2.18 times the OSI gain of comparative example 5, comparative example 6, and comparative example 7, respectively.
The results of comparative example 4 and comparative example 8 show that the effect of enhancing the oxidation stability of the macadamia nut after the three antioxidants are compounded is 1.3 times that of using the same amount of TBHQ, and the effect is better.
The results of comparative example 3 and comparative example 8 show that the sodium chloride and the acidity regulator have obvious synergistic effect on the three compounded antioxidants, and when the sodium chloride and the acidity regulator are used for processing macadamia nuts, the OSI increment is 1.96 times that of the compound of the three antioxidants.
Obviously, the compound of the bamboo leaf antioxidant, the tea polyphenol palmitate, the tocopherol, the sodium chloride and the acidity regulator has more remarkable improvement on the oxidation stability of the macadamia nut.
And secondly, comparing the inhibition effects of secondary baking, deoxidant compound modified atmosphere packaging and compound antioxidant on the oxidation of the macadamia nuts by detecting the acid value and the peroxide value by taking the comparative example 1, the comparative example 2 and the comparative example 3 as comparative examples of the example 1.
The macadamia nut products treated in example 1 and comparative examples 1-3 were stored at 45 ℃ for 128 days at an accelerated rate. The acid value of Hawaii fruit was measured according to the first method defined in GB5009.229-2016 measurement of acid value in national food safety Standard, and the peroxide value was measured according to the first method defined in GB5009.227-2016 measurement of peroxide value in national food safety Standard, and the results are shown in tables 2 and 3.
TABLE 2 acid value and oxidation reduction rate in storage period of example 1 and comparative examples 1 to 3
Wherein the formula for calculating the oxidation reduction rate in table 2 is: the oxidation reduction rate (blank acid value-other detection target acid value)/blank acid value × 100.
As can be seen from table 2, the oxidation degree of the macadamia nut during storage can be reduced by secondary baking, deoxidizer composite vacuum packaging and addition of a compound antioxidant, and the oxidation inhibition effect of the macadamia nut is the best when the three treatment modes are used simultaneously, i.e. the processing mode developed by the research can remarkably enhance the oxidation stability of the macadamia nut. Compared with the product obtained by common processing, when the addition amount of the compound antioxidant is 0.05%, the oxidation reduction rate of the processing mode developed by the research can reach 37.80% (based on acid value).
TABLE 3 peroxide number and oxidation reduction rate in storage period of example 1 and comparative examples 1 to 3
Wherein the formula for calculating the oxidation reduction rate in table 3 is: oxidation reduction rate (blank peroxide value-other detection target peroxide value)/blank peroxide value × 100.
As can be seen from table 3, the oxidation degree of the macadamia nut during storage can be reduced by secondary baking, deoxidizer composite vacuum packaging and addition of a compound antioxidant, and the oxidation inhibition effect on the macadamia nut is the best when the three treatment modes are used simultaneously, i.e. the processing mode developed by the research can significantly enhance the oxidation stability of the macadamia nut. Compared with the product obtained by ordinary processing, when the addition amount of the compound antioxidant is 0.05%, the oxidation reduction rate of the processing mode developed by the research can reach 37.12% (calculated based on the peroxide value).
And thirdly, after different amounts of the compound antioxidant are added, the acid value and the peroxide value of the macadamia nut processed product are shown in tables 4 and 5.
TABLE 4 acid value and oxidation reduction rate in storage period of examples 1-4
Wherein the formula for calculating the oxidation reduction rate of table 4 is: the oxidation reduction rate (blank acid value-other detection target acid value)/blank acid value × 100.
TABLE 5 peroxide number and oxidation reduction rate in storage period of examples 1-4
Wherein the formula for calculating the oxidation reduction rate of table 5 is: oxidation reduction rate (blank peroxide value-other detection target peroxide value)/blank peroxide value × 100.
From tables 4 and 5, it can be seen that the antioxidant can effectively play an antioxidant role when the compound concentration of the antioxidant is 0.05% -0.1%, and the oxidation stability of the macadamia nut product is improved more obviously along with the increase of the content of the compound antioxidant in the concentration range. The processing regime developed by the present invention can achieve 46.34% (calculated based on acid value) and 56.82% (calculated based on peroxide value) oxidation reduction compared to the product obtained by conventional processing (blank).
The compound antioxidant provided by the invention comprises the following components in percentage by mass: 15-20% of bamboo leaf antioxidant, 25-30% of tea polyphenol palmitate, 25-30% of tocopherol, 10-20% of sodium chloride and 15-20% of acidity regulator. The three main antioxidants have obvious synergistic effect; the sodium chloride can be used as a synergist to enhance the oxidation resistance of the nuts; the acidity regulator has obvious synergistic effect on the antioxidant, and the compounded antioxidant and the flavoring liquid are prepared into antioxidant solution together, the antioxidant solution is used for the soaking and flavoring stage of the macadamia nut, and then the macadamia nut product is prepared through the steps of baking, secondary baking, cooling, packaging and the like. The secondary baking can enable the macadamia nuts to generate components with antioxidant activity, meanwhile, the packaging method is improved, a vacuum or nitrogen-filled packaging mode is adopted, and a deoxidizer capable of efficiently reacting with oxygen under low water activity is matched, so that the oxygen concentration of the product in the gas environment in the storage and sale stage can be better controlled. The macadamia nut product obtained by the method has remarkable advantages in shelf life, compared with products obtained by common processing, the oxidation reduction rate can reach 30.49-46.34% (calculated based on acid value) and 33.33-56.82% (calculated based on peroxide value), and the oxidation stability of the macadamia nut product during storage is effectively improved.
The increase in shelf life of the products of inventive examples 1-4 and comparative examples 1-4 relative to the blank set is shown in Table 6. And (3) determining shelf lives of different groups by adopting an ASLT accelerated oxidation experiment under the condition of accelerating oxidation at 45 ℃ by taking a peroxide value as an index, and subtracting the obtained shelf lives from a blank group to obtain the shelf life increment of each group.
TABLE 6 increase in shelf life of examples 1-4, comparative examples 1-4 relative to blank
When the tea polyphenol palmitate, the tocopherol, the bamboo leaf antioxidant and the compound antioxidant are used, the oxidation induction time (IP) of the increased oil is tested, and the specific method comprises the following steps:
the method comprises the steps of respectively adding tea polyphenol palmitate, tocopherol, bamboo leaf antioxidant and the compound antioxidant prepared in example 1 into macadamia nut oil, measuring the oxidation induction time of the macadamia nut oil according to a Rancimat method, specifically, weighing 3g of oil into a reaction test tube, pumping air into the test tube at the air flow rate of 20L/h by using a heating module at 130 ℃, measuring the oxidation induction time of different samples, and differentiating the obtained oxidation induction time from the oxidation induction time of the macadamia nut oil without the antioxidant to obtain the oxidation induction time (IP) increased by the oil when the three antioxidants are singly used and compounded. Wherein the amount of each antioxidant added is 0.1g/kg of oil.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications may be made without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments.
Claims (10)
1. The compound antioxidant is characterized by comprising the following components in percentage by mass:
15-20% of bamboo leaf antioxidant, 25-30% of tea polyphenol palmitate, 25-30% of tocopherol, 10-20% of sodium chloride and 15-20% of acidity regulator; the total is 100%.
2. The processing method for improving the oxidation stability of the macadamia nut product based on the compound antioxidant disclosed by claim 1 is characterized by comprising the following steps of:
1) pretreatment of macadamia nuts: an opening;
2) processing macadamia nuts: firstly, high-temperature treatment is carried out, then the macadamia nuts are immersed in the compound antioxidant solution for soaking treatment while the macadamia nuts are hot, the macadamia nuts are baked for the first time and then baked for the second time, and the macadamia nuts are packaged after being cooled.
3. The process as claimed in claim 2, wherein the step 2) of compounding the antioxidant comprises treating at 130-140 ℃ for 20-25 min.
4. The processing method according to claim 2, wherein in the step 2), after the high-temperature treatment, the macadamia nuts are immersed in the compound antioxidant solution at 60-70 ℃ for 5-15min while the macadamia nuts are hot.
5. The processing method according to claim 2, wherein in the step 2), the preparation method of the compound antioxidant solution comprises the following steps: adding a compound antioxidant which accounts for 0.05-0.1% of the mass of the flavoring liquid into the flavoring liquid of the macadamia nuts to prepare an antioxidant solution.
6. The processing method according to claim 2, wherein in the step 2), the mass ratio of the macadamia nut to the compound antioxidant solution is 1: 2-1:6.
7. The processing method according to claim 2, wherein in the step 2), the first baking is specifically: firstly, drying the drained macadamia nuts at 60-75 ℃ for 5-8h, and then continuously drying the nuts at 80-100 ℃ for 3-8h until the water content reaches 1.5% -2%.
8. The processing method according to claim 2 or 7, wherein in the step 2), the second baking is specifically: after cooling, the nuts after the first roasting are roasted at the temperature of 110-120 ℃ for 10-20 min.
9. The process according to claim 2 or 7, wherein the packaging in step 2) is in particular: and packaging the macadamia nuts by adopting a mode of combining an oxygen absorbent and modified atmosphere packaging.
10. A macadamia nut produced by the processing method of any one of claims 2 to 9.
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