CN114903165A - Method for prolonging shelf life of fresh walnut kernels through biological and physical means - Google Patents
Method for prolonging shelf life of fresh walnut kernels through biological and physical means Download PDFInfo
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 84
- 238000000855 fermentation Methods 0.000 claims description 72
- 239000008213 purified water Substances 0.000 claims description 62
- 238000002791 soaking Methods 0.000 claims description 45
- 230000004151 fermentation Effects 0.000 claims description 37
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 235000015097 nutrients Nutrition 0.000 claims description 26
- 235000002566 Capsicum Nutrition 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 23
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims description 17
- 238000009928 pasteurization Methods 0.000 claims description 16
- 240000007087 Apium graveolens Species 0.000 claims description 13
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 13
- 235000010591 Appio Nutrition 0.000 claims description 13
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- 244000000626 Daucus carota Species 0.000 claims description 13
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- 239000006002 Pepper Substances 0.000 claims description 13
- 241000722363 Piper Species 0.000 claims description 13
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- 235000017804 Piper guineense Nutrition 0.000 claims description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims description 13
- 244000269722 Thea sinensis Species 0.000 claims description 12
- 235000009569 green tea Nutrition 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 12
- 235000002639 sodium chloride Nutrition 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 11
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- 235000008397 ginger Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 10
- 241000186660 Lactobacillus Species 0.000 claims description 10
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- 229940039696 lactobacillus Drugs 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 9
- 240000004760 Pimpinella anisum Species 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 9
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 238000009924 canning Methods 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 239000000498 cooling water Substances 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 8
- 239000007921 spray Substances 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 38
- 241000234314 Zingiber Species 0.000 description 9
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- 235000019640 taste Nutrition 0.000 description 5
- 241000758791 Juglandaceae Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
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- 238000012545 processing Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
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- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
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- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
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- 239000004519 grease Substances 0.000 description 1
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- 229920006395 saturated elastomer Polymers 0.000 description 1
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- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- 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
- A23B9/28—Microorganisms; Enzymes; Antibiotics
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a method for prolonging the quality guarantee period of fresh walnut kernels through biological and physical means, belonging to the technical field of quality guarantee of fresh walnut kernels. The method comprises the steps of peeling and peeling, hardening and curing, fermenting, deoxidizing, packaging and sterilizing. According to the invention, through the technical innovation of the traditional product, the fresh walnut kernels are processed to a certain degree, so that the quality guarantee period of the walnut kernels is prolonged, the walnut kernels can be stored for 360-480 days at normal temperature, the demand of the market on fresh walnut kernel products is met to the maximum extent, the market space is expanded, and more market outlets are provided for walnut fruit growers.
Description
Technical Field
The invention belongs to the technical field of quality guarantee of fresh walnut kernels, and particularly relates to a method for prolonging the quality guarantee period of fresh walnut kernels through biological and physical means.
Background
The walnut kernel is rich in grease, tastes oily when eaten, so that a plurality of people prefer to eat fresh walnut kernels, the fresh walnut kernels are also eaten by making the fresh walnut kernels into cold dishes, the market of the non-snack table fresh walnut kernels is large, but the fresh walnut kernels are short in shelf life, so that the walnut kernels can only become seasonal products, and the fresh walnut kernels and products thereof cannot be eaten except the picking season of the walnut kernels. According to the fact that the yield of walnuts in a main production area of Yunnan walnuts is greatly increased, the market of dried walnut products tends to be saturated, and dried walnuts in hands of farmers cannot be sold by the farmers, how to prolong the quality guarantee period of fresh walnut kernels is a problem to be solved urgently in the technical field at present.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a method for prolonging the quality guarantee period of fresh walnut kernels by biological and physical treatment.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the method for prolonging the quality guarantee period of the fresh walnut kernels through biological and physical means treatment comprises the following steps:
step (1), peeling and peeling: soaking semen Juglandis in 0.9-1.1% sodium carbonate solution for 3-5 min, taking out when the walnut shell is separated from the walnut meat, removing the walnut shell to obtain clean semen Juglandis, soaking in 0.2-0.3% citric acid water solution for 5-8 min, and taking out;
step (2), hardening and curing: soaking the clean walnut kernels soaked in the step (1) in a calcium hydroxide solution with the mass concentration of 4.8-5.2% for 19-21 minutes, or soaking the clean walnut kernels in a calcium chloride solution with the mass concentration of 0.2% for 14-15 minutes, and taking out;
and (3) fermenting: rinsing the clean walnut kernels soaked in the step (2) with water, soaking in a seasoning nutrient solution, and performing anaerobic fermentation;
the preparation method of the seasoning nutrient solution comprises the following steps: boiling purified water, adding table salt accounting for 7.8-8.2% of the purified water by mass, naturally cooling the water to normal temperature after dissolving, adding crystal sugar accounting for 1.9-2.1% of the purified water by mass, fresh ginger accounting for 1.9-2.1% of the purified water by mass, dried anise accounting for 0.77-0.83% of the purified water by mass, dried pepper accounting for 0.78-0.82% of the purified water by mass, fresh diced capsicum accounting for 4.9-5.1% of the purified water by mass, fresh diced celery accounting for 5.9-6.2% of the purified water by mass, fresh diced carrot accounting for 7.8-8.2% of the purified water by mass, fresh minced garlic accounting for 1.9-2.1% of the purified water by mass, green tea accounting for 0.028-0.028% of the purified water by mass and yeast fine powder accounting for 1.009-0.011% of the purified water by mass, and uniformly mixing to obtain the active lactic acid bacteria powder;
and (4) deoxidizing, packaging and sterilizing: packaging the walnut kernels (containing seasoning ingredients and auxiliary materials) fermented in the step (3) and fermentation liquor together, deoxidizing, and then sterilizing to obtain a finished product;
the mass ratio of the walnut kernel, the solid matter and the fermentation liquor in each portion of package is 28-32:68-72, and the pH value of the walnut kernel and the fermentation liquor is 2.5-4.
Further, in the step (1), the specific method for peeling is that a drum-type walnut kernel peeling machine is used for peeling for 9-11 minutes, or a high-pressure water gun is used for impact spray washing for peeling.
Further, it is preferable that the number of rinsing in step (3) is 2 to 3.
Further, preferably, the dried pepper is replaced by fresh pepper with the mass of 1.9-2.1% of the mass of purified water.
Further, preferably, the preparation method of the seasoning nutrient solution comprises the following steps: boiling purified water, adding salt accounting for 8% of the purified water by mass, dissolving, naturally cooling water to room temperature, adding crystal sugar accounting for 2% of the purified water by mass, 2% of fresh ginger, 0.8% of dried anise, 0.8% of dried pepper, 5% of fresh diced hot pepper, 6% of fresh diced celery, 8% of fresh diced carrot, 2% of fresh chopped garlic, 0.03% of green tea and 2% of yeast fine powder by mass, finally adding active lactobacillus powder accounting for 0.01% of the purified water by mass, and uniformly mixing to obtain the finished product.
Further, in the step (3), preferably, the anaerobic fermentation is performed at a constant temperature of 25-30 ℃ for 48 hours, or is performed naturally at a room temperature of 15-30 ℃ for 3-6 days.
Further, in the step (4), when the pH exceeds 4 after fermentation, the anaerobic fermentation is preferably continued until the pH becomes 4 or less and 2.5 or more, or the pH is preferably adjusted to 4 or less and 2.5 or more with citric acid.
Further, preferably, in the step (4), the packaging is bagged, canned or bottled, the bag is vacuumized to perform deoxidation when being bagged, and the canning or bottling is performed with deoxidation treatment by adopting a physical exhaust method; the vacuum packaging adopts pasteurization for sterilization for 10-15 minutes, and the canning or bottling adopts pasteurization for sterilization for 23-27 minutes.
The invention adopts citric acid aqueous solution to soak clean walnut kernels so as to neutralize the pH value and effectively remove residual alkali.
The method solidifies walnut kernel tissues through calcification reaction of the clean walnut kernels soaked in the step (1), so that the walnut kernels have stable tissue structures and crisp mouthfeel.
In step (3) of the present invention, green tea is used as a dry product. The size of the fresh diced capsicum, fresh diced celery and fresh diced carrot is not particularly limited, and the diced capsicum, fresh diced celery and fresh diced carrot can be in a conventional diced shape, for example, a diced shape of (0.5-1) cm x (0.5-1) cm. The optimized nutrient solution is 10 g of lactobacillus powder with 35 hundred million flora equivalents implanted in one hundred liters of solution. During fermentation, the fermentation container should be oxygen-isolated, such as a fermentation jar, a closed fermentation tank (timely venting), etc.
After the hardening treatment of the clean walnut kernel, the clean walnut kernel is rinsed by changing water for 2-3 times, and then the clean walnut kernel is put into an oxygen-isolated container and is soaked by seasoning nutrient solution for anaerobic fermentation. On one hand, free water in fresh walnut kernel tissues is discharged through osmotic pressure of sodium chloride, so that the walnut tissue bodies are subjected to physiological and physical changes, walnut active enzymes are inactivated at low temperature, and the tissue structure and the nutritional ingredients of the walnut active enzymes are not subjected to qualitative change; by soaking the walnut kernels in the nutrient solution, more nutrient components are absorbed by the walnut kernels, and the walnut kernels have better taste and better nutrition. On the other hand, beneficial bacteria are implanted into the seasoning nutrient solution to culture the dominant beneficial bacteria group, so that a powerful bacteria group barrier is formed, the pollution of foreign bacteria can be effectively resisted, the deterioration phenomenon of the walnut kernels can not be generated, the shelf life is effectively prolonged, and the walnut kernel product with the special flavor is obtained.
The beneficial bacterium groups are cultivated through anaerobic fermentation, so that the pollution of the foreign bacteria can be avoided, but the cultivation of the beneficial bacteria cannot be carried out indefinitely, otherwise, the edible taste of the walnut kernels is influenced if the fermentation is excessive, and the nutritive value, the preservation value and the quality of the materials are also influenced. Therefore, through proper fermentation, the treated walnut kernels must be sterilized to inactivate beneficial bacteria, so that the product is kept in a sterile state (inactivated state) in a vacuum state, and can be stored for a long time without deterioration or flavor change. The walnut kernels packaged in vacuum can be packaged into small packages of tens of grams or hundreds of grams in one bag, and can also be packaged into large packages of 1-5 kilograms in one bag for storage. The deoxygenated walnut kernel can be stored at normal temperature for 360-480 days.
In the packaging and sterilizing process, the walnut kernel is pasteurized and fresh-kept after the quality of the walnut kernel is solidified, and the materials in the bag are effectively sterilized in the pH environment which is easy to kill microorganisms, so that the materials can be effectively guaranteed and fresh.
The product obtained by the invention can be eaten as snacks after being unpacked, or can be eaten as a dish food after being taken out and added with a proper amount of seasonings according to different taste requirements.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, through the technical innovation of the traditional product, the fresh walnut kernels are processed to a certain degree, so that the quality guarantee period of the walnut kernels is prolonged, the walnut kernels can be stored for 360-480 days at normal temperature, the demand of the market on fresh walnut kernel products is met to the maximum extent, the market space is expanded, and more market outlets are provided for walnut fruit growers. Compared with the traditional fresh walnut kernel storage and preservation technology, the invention greatly prolongs the quality guarantee period and the preservation period on one hand, and on the other hand, the quality state of the fresh walnut kernel is relatively solidified through multi-level processing such as mechanical, physical, microbial, packaging and storage and the like, so that the fresh walnut product with low cost, long-term storage, transportation and flavor characteristics can be obtained. Therefore, under the condition that the number of dried walnuts and processed products is large and the number of fresh kernel products is small in the current market, the method has good market prospect and economic and social significance.
Detailed Description
The present invention will be described in further detail with reference to examples.
It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples do not specify particular techniques or conditions, and are performed according to the techniques or conditions described in the literature in the art or according to the product specifications. The materials or equipment used are not indicated by manufacturers, and all are conventional products available by purchase.
Example 1
A method for prolonging the shelf life of fresh walnut kernels through biological and physical treatment is characterized by comprising the following steps:
step (1), peeling and peeling: soaking walnut kernel in 1% sodium carbonate solution for 4 min, taking out walnut shell and walnut meat when the walnut shell and the walnut meat are separated, removing the walnut shell to obtain clean walnut kernel, soaking in 0.5% citric acid solution for 7 min, and taking out;
step (2), hardening and curing: soaking the clean walnut kernels soaked in the step (1) in a calcium hydroxide solution with the mass concentration of 5% for 20 minutes or in a calcium chloride solution with the mass concentration of 0.2% for 14.5 minutes, and then taking out;
and (3) fermenting: rinsing the clean walnut kernels soaked in the step (2) with water, soaking the cleaned walnut kernels in seasoning nutrient solution together with nutrient ingredients and auxiliary materials, and performing anaerobic fermentation;
the preparation method of the seasoning nutrient solution comprises the following steps: boiling purified water, adding salt accounting for 8% of the mass of the purified water, naturally cooling the water to room temperature after dissolving, then adding crystal sugar accounting for 2% of the mass of the purified water, 2% of fresh ginger, 0.8% of dried anise, 0.8% of dried pepper, 5% of fresh diced hot pepper, 6% of fresh diced celery, 8% of fresh diced carrot, 2% of fresh chopped garlic, 0.03% of green tea and 2% of yeast fine powder, finally adding active lactobacillus powder accounting for 0.01% of the mass of the purified water, and uniformly mixing to obtain the product;
and (4) deoxidizing, packaging and sterilizing: carrying out package deoxidation treatment on the walnut kernels fermented in the step (3) and fermentation liquor, packaging, and then sterilizing to obtain a finished product;
the mass ratio of the walnut kernels to the fermentation liquor in each portion of package is 30:70, and the pH value of the walnut kernels to the fermentation liquor is 2.5-4.
Example 2
A method for prolonging the shelf life of fresh walnut kernels through biophysical means treatment is characterized by comprising the following steps:
step (1), peeling and peeling: soaking semen Juglandis in 0.9% sodium carbonate solution for 3 min, taking out when the walnut shell is separated from the walnut meat, removing the walnut shell to obtain clean semen Juglandis, soaking in 0.2% citric acid water solution for 5 min, and taking out;
step (2), hardening and curing: soaking the clean walnut kernels soaked in the step (1) in a calcium hydroxide solution with the mass concentration of 4.8% for 19 minutes, or soaking the clean walnut kernels in a calcium chloride solution with the mass concentration of 0.2% for 14 minutes, and then taking out;
and (3) fermenting: rinsing the clean walnut kernels soaked in the step (2) with water for 2 times; soaking in flavoring nutrient solution, and performing anaerobic fermentation;
the preparation method of the seasoning nutrient solution comprises the following steps: boiling purified water, adding table salt accounting for 7.8% of the purified water by mass, naturally cooling water to normal temperature after dissolving, adding crystal sugar accounting for 1.9% of the purified water by mass, 1.9% of fresh ginger, 0.77% of dried anise, 0.78% of dried pepper, 4.9% of fresh diced capsicum, 5.9% of fresh diced celery, 7.8% of fresh diced carrot, 1.9% of fresh chopped garlic, 0.028% of green tea and 1.9% of yeast extract powder by mass, finally adding active lactobacillus powder accounting for 0.009% of the purified water by mass, and uniformly mixing to obtain the product;
and (4) deoxidizing, packaging and sterilizing: carrying out deoxidation treatment on the walnut kernels fermented in the step (3) and fermentation liquor, packaging, and then sterilizing to obtain a finished product;
the mass ratio of the walnut kernels to the fermentation liquor in each portion of package is 28:72, and the pH value of the walnut kernels to the fermentation liquor is 2.5-4.
In the step (1), the specific method for peeling off the walnut kernels comprises the step of peeling off the walnut kernels for 9 minutes by using a drum-type walnut kernel peeling machine or the walnut kernels are subjected to peeling off by using high-pressure water gun for impact spray washing.
In the step (3), the specific anaerobic fermentation method is to perform anaerobic fermentation for 48 hours at a constant temperature of 25 ℃, or perform natural anaerobic fermentation for 2 days at a room temperature of 15-30 ℃.
In the step (4), the packaging is bagged, canned or bottled, the bag is vacuumized to perform deoxidation during bagging, and the physical exhaust method is adopted to perform deoxidation treatment during canning or bottling; the vacuum bag is sterilized by pasteurization for 10 min, and the bottle is sterilized by pasteurization for 23 min.
Example 3
A method for prolonging the shelf life of fresh walnut kernels through biophysical means treatment is characterized by comprising the following steps:
step (1), peeling and peeling: soaking walnut kernel in 1.1 wt% sodium carbonate solution for 5 min, taking out walnut shell and walnut meat when they are separated, removing walnut shell to obtain clean walnut kernel, soaking in 0.3 wt% citric acid solution for 8 min, and taking out;
step (2), hardening and curing: soaking the clean walnut kernels soaked in the step (1) in a calcium hydroxide solution with the mass concentration of 5.2% for 21 minutes, or soaking the clean walnut kernels in a calcium chloride solution with the mass concentration of 0.2% for 15 minutes, and then taking out;
and (3) fermenting: rinsing the clean walnut kernels soaked in the step (2) with water for 3 times; soaking in flavoring nutrient solution, and performing anaerobic fermentation;
the preparation method of the seasoning nutrient solution comprises the following steps: boiling purified water, adding table salt accounting for 8.2 percent of the mass of the purified water, naturally cooling water to normal temperature after dissolving, then adding crystal sugar accounting for 2.1 percent of the mass of the purified water, 2.1 percent of fresh ginger, 0.83 percent of dried star anise, 0.82 percent of dried pepper, 5.1 percent of fresh diced capsicum, 6.2 percent of fresh diced celery, 8.2 percent of fresh diced carrot, 2.1 percent of fresh chopped garlic, 0.032 percent of green tea and 2.1 percent of yeast fine powder, finally adding active lactobacillus powder accounting for 0.011 percent of the mass of the purified water, and uniformly mixing to obtain the product;
and (4) deoxidizing, packaging and sterilizing: packaging the walnut kernels fermented in the step (3) and the fermentation liquor together, deoxidizing, and then sterilizing to obtain a finished product;
the mass ratio of the walnut kernels to the fermentation liquor in each portion of package is 32:68, and the pH value of the walnut kernels to the fermentation liquor is 2.5-4.
In the step (1), the specific method for peeling off the walnut kernels comprises the step of peeling off the walnut kernels for 11 minutes by using a drum-type walnut kernel peeling machine or the step of peeling off the walnut kernels by using a high-pressure water gun for impact spray washing.
In the step (3), the specific anaerobic fermentation method is anaerobic fermentation at a constant temperature of 30 ℃ for 48 hours, or natural anaerobic fermentation at room temperature of 15-30 ℃ for 4 days.
In the step (4), the packaging is bagged, canned or bottled, the bag is vacuumized for deoxidation when being bagged, and the physical exhaust method is adopted for deoxidation treatment when being canned or bottled; the vacuum bag is sterilized by pasteurization for 15 min, and the bottle is sterilized by pasteurization for 27 min.
Example 4
A method for prolonging the shelf life of fresh walnut kernels through biophysical means treatment is characterized by comprising the following steps:
step (1), peeling and peeling: soaking walnut kernel in 1% sodium carbonate solution for 4 min, taking out walnut shell and walnut meat when the walnut shell and the walnut meat are separated, removing the walnut shell to obtain clean walnut kernel, soaking in 0.25% citric acid solution for 6 min, and taking out;
step (2), hardening and curing: soaking the clean walnut kernels soaked in the step (1) in a calcium hydroxide solution with the mass concentration of 5% for 20 minutes, or soaking the clean walnut kernels in a calcium chloride solution with the mass concentration of 0.2% for 14.5 minutes, and then taking out;
and (3) fermenting: rinsing the clean walnut kernels soaked in the step (2) with water for 2 times; soaking in flavoring nutrient solution, and performing anaerobic fermentation;
the preparation method of the seasoning nutrient solution comprises the following steps: boiling purified water, adding salt accounting for 8% of the mass of the purified water, naturally cooling water to normal temperature after dissolving, adding crystal sugar accounting for 2% of the mass of the purified water, 2% of fresh ginger, 0.8% of dried anise, 0.8% of dried pepper, 5% of fresh diced hot pepper, 6% of fresh diced celery, 8% of fresh diced carrot, 2% of fresh chopped garlic, 0.03% of green tea and 2% of yeast fine powder, finally adding active lactobacillus powder accounting for 0.01% of the mass of the purified water, and uniformly mixing to obtain the product.
And (4) deoxidizing, packaging and sterilizing: packaging the walnut kernels fermented in the step (3) and the fermentation liquor together, deoxidizing, and then sterilizing to obtain a finished product;
the mass ratio of the walnut kernels to the fermentation liquor in each portion of package is 30:70, and the pH value of the walnut kernels to the fermentation liquor is 2.5-4.
In the step (1), the specific method for peeling off the walnut kernels comprises the step of peeling off the walnut kernels for 10 minutes by using a drum-type walnut kernel peeling machine or the step of peeling off the walnut kernels by using a high-pressure water gun for impact spray washing.
In the step (3), the specific anaerobic fermentation method is to perform anaerobic fermentation for 48 hours at a constant temperature of 28 ℃, or perform natural anaerobic fermentation for 3 days at a room temperature of 15-30 ℃.
In the step (4), the packaging is bagged, canned or bottled, the bag is vacuumized to perform deoxidation during bagging, and the physical exhaust method is adopted to perform deoxidation treatment during canning or bottling; the vacuum bag is sterilized by pasteurization for 12 min, and the bottle is sterilized by pasteurization for 25 min.
In the step (4), if the pH value after fermentation exceeds 4, anaerobic fermentation is continued until the pH value is between 4 and 2.5, or citric acid is adopted to adjust the pH value to be between 4 and 2.5.
Example 5
A method for prolonging the shelf life of fresh walnut kernels through biophysical means treatment is characterized by comprising the following steps:
step (1), peeling and peeling: soaking semen Juglandis in 0.9% sodium carbonate solution for 3 min, taking out when the walnut shell is separated from the walnut meat, removing the walnut shell to obtain clean semen Juglandis, soaking in 0.2% citric acid water solution for 5 min, and taking out;
step (2), hardening and curing: soaking the clean walnut kernels soaked in the step (1) in a calcium hydroxide solution with the mass concentration of 4.8% for 19 minutes, or soaking the clean walnut kernels in a calcium chloride solution with the mass concentration of 0.2% for 14 minutes, and then taking out;
and (3) fermenting: rinsing the clean walnut kernels soaked in the step (2) with water for 2 times; soaking in flavoring nutrient solution, and performing anaerobic fermentation;
the preparation method of the seasoning nutrient solution comprises the following steps: boiling purified water, adding table salt accounting for 7.8% of the mass of the purified water, naturally cooling water to normal temperature after dissolving, adding crystal sugar accounting for 1.9% of the mass of the purified water, 1.9% of fresh ginger, 0.77% of dried anise, 1.9% of fresh pepper, 4.9% of fresh diced capsicum, 5.9% of fresh diced celery, 7.8% of fresh diced carrot, 1.9% of fresh chopped garlic, 0.028% of green tea and 1.9% of yeast extract powder, finally adding active lactobacillus powder accounting for 0.009% of the mass of the purified water, and uniformly mixing to obtain the product;
and (4) deoxidizing, packaging and sterilizing: carrying out deoxidation treatment on the walnut kernels fermented in the step (3) and fermentation liquor, packaging, and then sterilizing to obtain a finished product;
the mass ratio of the walnut kernels to the fermentation liquor in each portion of package is 28:72, and the pH value of the walnut kernels to the fermentation liquor is 2.5-4.
In the step (1), the specific method for peeling off the walnut kernels comprises the step of peeling off the walnut kernels for 9 minutes by using a drum-type walnut kernel peeling machine or the walnut kernels are subjected to peeling off by using high-pressure water gun for impact spray washing.
In the step (3), the specific anaerobic fermentation method is to perform anaerobic fermentation for 48 hours at a constant temperature of 25 ℃, or perform natural anaerobic fermentation for 2 days at a room temperature of 15-30 ℃.
In the step (4), the packaging is bagged, canned or bottled, the bag is vacuumized to perform deoxidation during bagging, and the physical exhaust method is adopted to perform deoxidation treatment during canning or bottling; the vacuum bag is sterilized by pasteurization for 10 min, and the bottle is sterilized by pasteurization for 23 min.
Example 6
A method for prolonging the shelf life of fresh walnut kernels through biophysical means treatment is characterized by comprising the following steps:
step (1), peeling and peeling: soaking walnut kernel in 1.1 wt% sodium carbonate solution for 5 min, taking out walnut kernel skin after the walnut skin is separated from walnut meat, removing skin to obtain clean walnut kernel, soaking in 0.3 wt% citric acid solution for 8 min, and taking out;
step (2), hardening and curing: soaking the clean walnut kernels soaked in the step (1) in a calcium hydroxide solution with the mass concentration of 5.2% for 21 minutes, or soaking the clean walnut kernels in a calcium chloride solution with the mass concentration of 0.2% for 15 minutes, and then taking out;
and (3) fermenting: rinsing the clean walnut kernels soaked in the step (2) with water for 3 times; soaking in flavoring nutrient solution, and performing anaerobic fermentation;
the preparation method of the seasoning nutrient solution comprises the following steps: boiling purified water, adding table salt accounting for 8.2 percent of the mass of the purified water, naturally cooling water to normal temperature after dissolving, then adding crystal sugar accounting for 2.1 percent of the mass of the purified water, 2.1 percent of fresh ginger, 0.83 percent of dried star anise, 2.1 percent of fresh pepper, 5.1 percent of fresh diced capsicum, 6.2 percent of fresh diced celery, 8.2 percent of fresh diced carrot, 2.1 percent of fresh chopped garlic, 0.032 percent of green tea and 2.1 percent of yeast fine powder, finally adding active lactobacillus powder accounting for 0.011 percent of the mass of the purified water, and uniformly mixing to obtain the product;
and (4) deoxidizing, packaging and sterilizing: carrying out deoxidation treatment on the walnut kernels fermented in the step (3) and fermentation liquor, packaging, and then sterilizing to obtain a finished product;
the mass ratio of the walnut kernels to the fermentation liquor in each portion of package is 32:68, and the pH value of the walnut kernels to the fermentation liquor is 2.5-4.
In the step (1), the specific method for peeling off the walnut kernels comprises the step of peeling off the walnut kernels for 11 minutes by using a drum-type walnut kernel peeling machine or the step of peeling off the walnut kernels by using high-pressure water gun impact spray washing.
In the step (3), the specific anaerobic fermentation method is to perform anaerobic fermentation for 48 hours at a constant temperature of 30 ℃, or perform natural anaerobic fermentation for 3 to 4 days at a room temperature of 15 to 30 ℃.
In the step (4), the packaging is bagged, canned or bottled, the bag is vacuumized to perform deoxidation during bagging, and the physical exhaust method is adopted to perform deoxidation treatment during canning or bottling; the vacuum bag is sterilized by pasteurization for 15 min, and the bottle is sterilized by pasteurization for 27 min.
Example 7
A method for prolonging the shelf life of fresh walnut kernels through biophysical means treatment is characterized by comprising the following steps:
step (1), peeling and peeling: soaking walnut kernel in 1% sodium carbonate solution for 4 min, taking out walnut shell and walnut meat when the walnut shell and the walnut meat are separated, removing the walnut shell to obtain clean walnut kernel, soaking in 0.25% citric acid solution for 6 min, and taking out;
step (2), hardening and curing: soaking the clean walnut kernels soaked in the step (1) in a calcium hydroxide solution with the mass concentration of 5% for 20 minutes, or soaking the clean walnut kernels in a calcium chloride solution with the mass concentration of 0.2% for 14.5 minutes, and then taking out;
and (3) fermenting: rinsing the clean walnut kernels soaked in the step (2) with water for 2 times; soaking in flavoring nutrient solution, and performing anaerobic fermentation;
the preparation method of the seasoning nutrient solution comprises the following steps: boiling purified water, adding salt accounting for 8% of the mass of the purified water, naturally cooling water to normal temperature after dissolving, adding crystal sugar accounting for 2% of the mass of the purified water, 2% of fresh ginger, 0.8% of dried anise, 2% of fresh pepper, 5% of fresh diced hot pepper, 6% of fresh diced celery, 8% of fresh diced carrot, 2% of fresh chopped garlic, 0.03% of green tea and 2% of yeast fine powder, finally adding active lactobacillus powder accounting for 0.01% of the mass of the purified water, and uniformly mixing to obtain the product.
And (4) deoxidizing, packaging and sterilizing: packaging the walnut kernels fermented in the step (3) and the fermentation liquor together, deoxidizing, and then sterilizing to obtain a finished product;
the mass ratio of the walnut kernels to the fermentation liquor in each portion of package is 30:70, and the pH value of the walnut kernels to the fermentation liquor is 2.5-4.
In the step (1), the specific method for peeling off the walnut kernels comprises the step of peeling off the walnut kernels for 10 minutes by using a drum-type walnut kernel peeling machine or the step of peeling off the walnut kernels by using a high-pressure water gun for impact spray washing.
In the step (3), the specific anaerobic fermentation method is to perform anaerobic fermentation for 48 hours at a constant temperature of 28 ℃, or perform natural anaerobic fermentation for 3 days in an environment with the room temperature of 15-30 ℃.
In the step (4), the packaging is bagged, canned or bottled, the bag is vacuumized to perform deoxidation during bagging, and the physical exhaust method is adopted to perform deoxidation treatment during canning or bottling; the vacuum bag is sterilized by pasteurization for 12 min, and the bottle is sterilized by pasteurization for 25 min.
In the step (4), if the pH value after fermentation exceeds 4, anaerobic fermentation is continued until the pH value is between 4 and 2.5, or citric acid is adopted to adjust the pH value to be between 4 and 2.5.
In the invention process, repeated experiments show that the effect of the method for processing the walnut kernels by adopting a single processing method and a single technical means is quite different from that of the method for processing the walnut kernels, for example, if the walnut kernels are not hardened, solidified or fermented in time after the peeling processing of the walnut kernels, but the fresh walnut kernels are directly de-enzymed, packaged, sterilized and preserved, the walnut kernels can be softened and melted, the natural taste of the fresh walnut kernels is not available, and even the flavor of the fresh walnut kernels is lost, so that the fresh walnut kernels have no edible value. Therefore, the method adopts programmed, multi-element, combined and three-dimensional processing method and technical means according to the physiological characteristics and biological characteristics of the fresh walnut kernels, is very necessary and reasonable, and has objective advancement and practicability
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are given by way of illustration of the principles of the present invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention, and such changes and modifications are within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. The method for prolonging the quality guarantee period of the fresh walnut kernels through biological and physical means treatment is characterized by comprising the following steps:
step (1), peeling and peeling: soaking semen Juglandis in 0.9-1.1% sodium carbonate solution for 3-5 min, taking out when the walnut shell is separated from the walnut meat, removing the walnut shell to obtain clean semen Juglandis, soaking in 0.2-0.3% citric acid water solution for 5-8 min, and taking out;
step (2), hardening and curing: soaking the clean walnut kernels soaked in the step (1) in a calcium hydroxide solution with the mass concentration of 4.8-5.2% for 19-21 minutes, or soaking the clean walnut kernels in a calcium chloride solution with the mass concentration of 0.2% for 14-15 minutes, and taking out;
and (3) fermenting: rinsing the clean walnut kernels soaked in the step (2) with water, soaking the cleaned walnut kernels, the auxiliary materials and the clean walnut kernels in seasoning nutrient solution, and performing anaerobic fermentation;
the preparation method of the seasoning nutrient solution comprises the following steps: boiling purified water, adding table salt accounting for 7.8-8.2% of the purified water by mass, naturally cooling the water to normal temperature after dissolving, adding crystal sugar accounting for 1.9-2.1% of the purified water by mass, fresh ginger accounting for 1.9-2.1% of the purified water by mass, dried anise accounting for 0.77-0.83% of the purified water by mass, dried pepper accounting for 0.78-0.82% of the purified water by mass, fresh diced capsicum accounting for 4.9-5.1% of the purified water by mass, fresh diced celery accounting for 5.9-6.2% of the purified water by mass, fresh diced carrot accounting for 7.8-8.2% of the purified water by mass, fresh minced garlic accounting for 1.9-2.1% of the purified water by mass, green tea accounting for 0.028-0.028% of the purified water by mass and yeast fine powder accounting for 1.009-0.011% of the purified water by mass, and uniformly mixing to obtain the active lactic acid bacteria powder;
and (4) deoxidizing, packaging and sterilizing: packaging the walnut kernels fermented in the step (3) with auxiliary materials, auxiliary materials and fermentation liquor, deoxidizing, and then sterilizing to obtain a finished product;
the mass ratio of the walnut kernel, the solid matter and the fermentation liquor in each portion of package is 28-32:68-72, and the pH value of the walnut kernel and the fermentation liquor is 2.5-4.
2. The method for prolonging the shelf life of fresh walnut kernels through biological and physical means as claimed in claim 1, wherein in step (1), the specific method of peeling is to use a drum-type walnut kernel peeling machine to perform peeling treatment for 9-11 minutes, or to use high-pressure water gun to perform impact spray washing to perform peeling.
3. The method for prolonging the shelf life of fresh walnut kernels through biological and physical means as claimed in claim 1, wherein in step (3), the number of rinses is 2-3.
4. The method for prolonging the shelf life of fresh walnut kernels through biological and physical means as claimed in claim 1, wherein the dried peppers are replaced by fresh peppers with the mass of 1.9-2.1% of the mass of purified water.
5. The method for prolonging the shelf life of fresh walnut kernels through biological and physical means as claimed in claim 1, wherein the preparation method of the flavored nutrient solution comprises: boiling purified water, adding salt accounting for 8% of the purified water by mass, naturally cooling water to room temperature after dissolving, and then adding other auxiliary materials: rock candy with the mass of 2% of purified water, fresh ginger with the mass of 2%, dried anise with the mass of 0.8%, dried pepper with the mass of 0.8%, fresh diced hot pepper with the mass of 5%, fresh diced celery with the mass of 6%, fresh diced carrot with the mass of 8%, fresh chopped garlic with the mass of 2%, green tea with the mass of 0.03% and yeast fine powder with the mass of 2% are added, and finally active lactobacillus powder with the mass of 0.01% of purified water is added and mixed evenly to obtain the product.
6. The method for prolonging the shelf life of fresh walnut kernels through biological and physical means as claimed in claim 1, wherein in step (3), the anaerobic fermentation is carried out at a constant temperature of 25-30 ℃ for 48 hours, or naturally at a room temperature of 15-30 ℃ for 3-4 days.
7. The method for prolonging the shelf life of fresh walnut kernels through biological and physical treatment as claimed in claim 1, wherein in step (4), if the pH is over 4 after fermentation, anaerobic fermentation is continued until the pH is 2.5-4, or citric acid is used to adjust the pH to 2.5-4.
8. The method for prolonging the shelf life of fresh walnut kernels through biological and physical means as claimed in claim 1, wherein in step (4), the package is bagged, canned or bottled, the bag is vacuumized to perform deoxidation, and the canning or bottling is performed with deoxidation treatment by physical exhaust method; the vacuum bag is sterilized by pasteurization for 10-15 min, and the can or bottle is sterilized by pasteurization for 23-27 min.
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| CN109090236A (en) * | 2018-08-31 | 2018-12-28 | 云南省林业科学院 | A kind of walnut kernel preservation method |
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| CN102090450A (en) * | 2009-12-10 | 2011-06-15 | 何林 | Method for processing walnut peanut milk tablets |
| CN103919192A (en) * | 2014-04-25 | 2014-07-16 | 山西汾州裕源食品有限公司 | Pickled pepper walnut kernel and preparation method thereof |
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