CN114982826A - Dry walnut kernel preservation process and walnut kernels - Google Patents

Dry walnut kernel preservation process and walnut kernels Download PDF

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Publication number
CN114982826A
CN114982826A CN202210704398.1A CN202210704398A CN114982826A CN 114982826 A CN114982826 A CN 114982826A CN 202210704398 A CN202210704398 A CN 202210704398A CN 114982826 A CN114982826 A CN 114982826A
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walnut kernels
dry
fresh
walnut
kernels
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Inventor
秦世杰
曹艳广
崔龙飞
刘俊玲
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Shijiazhuang Maru Dried Fruit Co ltd
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Shijiazhuang Maru Dried Fruit Co ltd
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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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/10—Freezing; Subsequent thawing; Cooling
    • 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
    • A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • 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
    • 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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The application relates to the technical field of food preservation, and particularly discloses a dry walnut kernel preservation process and walnut kernels. A fresh-keeping process for dry walnut kernels comprises the following steps: bagging, vacuumizing and inflating, wherein the mixed gas inflated in the inflating process is the mixed gas of oxygen, carbon dioxide and nitrogen, and the mixed gas comprises 2-3% of oxygen, 20-50% of carbon dioxide and the balance of nitrogen according to volume fraction. The storage period of the dry walnut kernels stored by the fresh-keeping technology can reach three years, the acid value of the dry walnut kernels can be controlled within the range of 0.48-0.77mg/g after the walnut kernels are stored for three years, the peroxide value of the dry walnut kernels can be controlled within the range of 0.045-0.077g/100g, the shelf life of the walnut kernels is prolonged, and the commodity value of the walnut kernels is improved.

Description

Dry walnut kernel preservation process and walnut kernels
Technical Field
The application relates to the technical field of food preservation, in particular to a preservation process of dry walnut kernels and the walnut kernels.
Background
Walnut is a plant of the genus walnut of the family Juglandaceae, and is called world four dry fruits together with almond, cashew nut and Chinese chestnut. Walnut kernel is rich in various nutrients, including unsaturated fat and six nutrients essential to human body. Walnuts are widely consumed due to their high nutritional value, and they are usually introduced into the market after being dried in a hulled or hulled manner.
As the walnut contains a large amount of grease, the walnut kernel is easy to oxidize and rancid in the storage and transportation process, and has rancid odor and harmful substances in severe cases, thereby greatly reducing the nutritional value and the commodity value of the walnut kernel.
At present, synthetic antioxidants of dibutyl hydroxy toluene (BHT), Butyl Hydroxy Anisole (BHA), tert-butyl hydroquinone (TBHQ), Propyl Gallate (PG) and the like are mostly adopted to prevent walnut kernel from oxidative rancidity in the prior art, walnut kernel is subjected to antioxidant treatment, and the shelf life of walnut kernel is prolonged.
In view of the above-mentioned related arts, the applicant believes that these antioxidants, which are commonly used, have toxic and side effects by themselves, affect human health if eaten for a long time or in a large amount, and have a long shelf life in keeping fresh.
Disclosure of Invention
In order to prolong the shelf life of the walnut kernels, the application provides a dry walnut kernel preservation process and the walnut kernels.
In a first aspect, the application provides a fresh-keeping process for dry walnut kernels, which adopts the following technical scheme:
a fresh-keeping process for dry walnut kernels comprises the following steps: bagging, vacuumizing and inflating, wherein the mixed gas inflated in the inflating process is the mixed gas of oxygen, carbon dioxide and nitrogen, and the mixed gas comprises 2-3% of oxygen, 20-50% of carbon dioxide and the balance of nitrogen according to volume fraction.
By adopting the technical scheme, the dry walnut kernels are preserved by a gas adjusting method, most aerobic bacteria and mould can be inhibited by carbon dioxide, the dry walnut kernels are inhibited from rotting and deteriorating, and the shelf life of the dry walnut kernels is prolonged; nitrogen is an inert gas, is used for expelling air, particularly oxygen, in the package, is also used as filling gas for perishable food, has the effect like carbon dioxide, reduces the vacuum effect, and is beneficial to prolonging the shelf life of the dry walnut kernels; although oxygen is a condition for growth of aerobic microorganisms and supports the deterioration of perishable foods, a proper amount of oxygen can enable dry walnut kernel foods to breathe, so that the dry walnut kernels keep better freshness and look more natural, and meanwhile, the oxygen can inhibit anaerobic microorganisms in the dry walnut kernels, further inhibit the deterioration of the dry walnut kernels and prolong the shelf life of the dry walnut kernels.
Because the carbon dioxide density is greater than the oxygen density and further reduces dry walnut kernel and oxygen contact, the carbon dioxide concentration is higher in theory, the shelf life of the dry walnut kernel is longer, but the fat content in the dry walnut kernel is high, the fat can easily absorb the carbon dioxide, the humidity of the dry walnut kernel is consumed, the taste and the nutritive value of the dry walnut kernel are influenced, the reasonable proportion of the concentrations of the oxygen, the carbon dioxide and the nitrogen is carried out in the application, the shelf life of the dry walnut kernel can be prolonged, the taste and the nutritive value of the dry walnut kernel can be guaranteed, and the commodity value of the dry walnut kernel is improved.
Preferably, the mixed gas comprises 2-3% of oxygen, 25-35% of carbon dioxide and the balance of nitrogen by volume fraction.
By adopting the technical scheme, the concentration ratio of oxygen, carbon dioxide and nitrogen is further optimized, the overall effect of dry walnut storage is improved, and the commodity value of dry walnut kernels is improved.
Preferably, the method further comprises a pre-cooling step, wherein the pre-cooling step is arranged before bagging, and the pre-cooling step is carried out for 24-36h in an environment with the ambient humidity of 80-90% and the temperature of 0-2 ℃.
By adopting the technical scheme, the precooling can reduce the central temperature of the dry walnut kernels, the probability of the outward diffusion of the central temperature is reduced, the respiration effect and the metabolic strength are slowed down, and the modified atmosphere treatment is carried out after the precooling, so that the probability of the deterioration of the dry walnut kernels can be further reduced, and the shelf life of the dry walnut kernels can be prolonged.
Preferably, the method further comprises an antistaling agent treatment step which is arranged before the pre-cooling step.
By adopting the technical scheme, the combination of preservative treatment and modified atmosphere treatment can inhibit the growth of mould in the dry walnut kernels, reduce the probability of deterioration of the dry walnut kernels, maintain good sensory quality of the dry walnut kernels, reduce the consumption of soluble sugar, soluble protein and fat content in the dry walnut kernels, maintain higher nutritive value and improve the commodity value of the dry walnut kernels.
Preferably, the processing steps of the preservative are as follows: soaking semen Juglandis in the preservative for 1-2min, taking out, and drying; the preservative comprises the following raw materials in parts by weight: 3-5 parts of chitosan, 5-10 parts of tea polyphenol, 15-25 parts of pyroligneous and 300 parts of water 250-one.
By adopting the technical scheme, the wood vinegar is prepared from agricultural and forestry wastes such as straws, woods, barks and the like through pyrolysis and dry distillation treatment, the main component of the wood vinegar is water, the wood vinegar accounts for 70-85%, and the wood vinegar also contains a large amount of organic matters such as acids, phenols, alcohols and the like; tea polyphenols, polyphenols in tea, are also known as tea tannins or tea tannins. The walnut kernel is soaked in the preservative, chitosan in the preservative can form a protective film on the surface of the walnut kernel, the protective film has permeability and water resistance, can increase the penetration resistance to various gas molecules, and forms a micro-air-conditioned environment, so that the content of carbon dioxide in walnut kernel tissues is increased, the content of oxygen is reduced, the respiratory metabolism and the water loss of the walnut kernel are inhibited, and the aging of walnut kernel tissues and structures is slowed down; the tea polyphenol and the wood vinegar are dispersed in the protective film, and the tea polyphenol and the phenolic substances in the wood vinegar play roles in removing free radicals, disinfecting and sterilizing, so that the shelf life of the walnut kernels is further prolonged.
Preferably, the preparation method of the preservative comprises the following steps: dissolving chitosan in wood vinegar, mixing, diluting with water, adding tea polyphenols, and mixing to obtain the final product.
By adopting the technical scheme, the chitosan is dissolved in the wood vinegar liquid, the tea polyphenol is added after dilution, the raw materials can be fully mixed, and therefore the dispersion uniformity of the tea polyphenol and the wood vinegar liquid in the chitosan protective film is improved.
Preferably, the method further comprises a drying step, wherein the drying step is carried out before bagging, and the dried walnut kernels are dried until the water content is 3-4% and then bagged.
By adopting the technical scheme, the moisture in the dry walnut kernels is controlled before bagging, the moisture content in the walnut kernels is reduced, the respiration and metabolic strength are slowed down, the probability of deterioration of the walnut kernels is further reduced, and the shelf life of the walnut kernels is prolonged.
In a second aspect, the present application provides a walnut kernel processed by any one of the above dry walnut kernel freshness preservation processes.
After the walnut kernels are stored for three years, the acid value of the dry walnut kernels can be controlled within the range of 0.48-0.77mg/g, the peroxide value of the dry walnut kernels can be controlled within the range of 0.045-0.077g/100g, the shelf life of the walnut kernels is long, the content of nutrient substances is high, and the commodity value of the walnut kernels is improved.
In summary, the present application has the following beneficial effects:
1. because the mixed gas of 2-3 percent of oxygen, 20-50 percent of carbon dioxide and the balance of nitrogen is adopted to carry out controlled atmosphere preservation treatment on the dry walnut kernels, the carbon dioxide can inhibit most aerobic bacteria and mould, inhibit the dry walnut kernels from rotting and deteriorating and be beneficial to prolonging the shelf life of the dry walnut kernels; the nitrogen gas drives out air, especially oxygen, in the package, and is also used as filling gas for perishable food, so that the vacuum effect is reduced, and the shelf life of the dry walnut kernels is prolonged; the proper amount of oxygen can breathe the dry walnut kernel food, so that the dry walnut kernel keeps better freshness, the color and luster of the dry walnut kernel are more natural, and meanwhile, the oxygen can also inhibit anaerobic microorganisms in the dry walnut kernel, so that the deterioration of the dry walnut kernel is further inhibited; the acid value of the dry walnut kernels can be controlled within the range of 0.48-0.77mg/g after the walnut kernels are stored for three years, the peroxide value of the dry walnut kernels can be controlled within the range of 0.045-0.077g/100g, the walnut kernels can still keep a fresh state after being stored for three years, good edible value is ensured, the shelf life of the walnut kernels is greatly prolonged, the loss of nutrient substances in the walnut kernels is relieved, and the commodity value of the walnut kernels is improved.
2. In the application, chitosan, wood vinegar and tea polyphenol are preferably compounded to serve as a preservative and combined with modified atmosphere preservation, the acid value of the dry walnut kernels can reach 0.48-0.61mg/g after the walnut kernels are stored for three years, the peroxide value of the dry walnut kernels can reach 0.045-0.059g/100g, the preservation effect of the walnut kernels is further improved, and the comprehensive commodity value of the walnut kernels is improved.
3. The dry walnut kernel before bagging is preferably treated by adopting a precooling mode in the application, the probability of outward diffusion of the central temperature is reduced, the respiration and the metabolic strength are slowed down, and the modified atmosphere treatment is carried out after precooling, so that the probability of deterioration of the dry walnut kernel can be further reduced, and the shelf life of the dry walnut kernel is prolonged.
Detailed Description
The present application will be described in further detail with reference to examples.
Preparation examples of starting materials and intermediates
Raw materials
Oxygen, carbon dioxide and nitrogen are all food grade;
the chitosan, tea polyphenols and wood vinegar are all food grade.
Preparation examples
Preparation examples 1 to 5
A preservative is prepared by the following steps:
1. dissolving chitosan into wood vinegar according to the raw material proportion in table 1 to obtain a chitosan solution;
2. adding water into the chitosan solution, uniformly mixing, adding tea polyphenol, and uniformly stirring and mixing to obtain the preservative.
TABLE 1 preparation examples 1-5 raw material proportioning Table (kg)
Preparation example 1 Preparation example 2 Preparation example 3 Preparation example 4 Preparation example 5
Chitosan 3 4 5 0 4
Wood vinegar 25 20 15 20 28
Water (I) 250 280 300 280 280
Tea polyphenols 10 8 5 8 0
Examples
Example 1
A walnut kernel is prepared by the following fresh-keeping process:
s1. bagging
Putting dry walnut kernels into a vacuum bag;
s2, vacuumizing
Pumping out the air in the vacuum bag filled with the dry walnut kernels by using a vacuum sealing machine;
s3, inflating
And filling a mixed gas into the vacuum bag, wherein the mixed gas comprises 2% of oxygen, 50% of carbon dioxide and 48% of nitrogen in percentage by volume.
Example 2
Unlike example 1, the mixed gas in example 2 includes 3% of oxygen, 20% of carbon dioxide, and 77% of nitrogen by volume fraction.
Example 3
Unlike example 1, the mixed gas in example 3 includes 2% of oxygen, 25% of carbon dioxide, and 73% of nitrogen by volume fraction.
Example 4
Unlike example 1, the mixed gas in example 4 includes 3% of oxygen, 35% of carbon dioxide, and 62% of nitrogen by volume fraction.
Example 5
A walnut kernel is prepared by the following fresh-keeping process:
s1, precooling
Precooling the dry walnut kernels for 36h in an environment with the environment humidity of 80% and the temperature of 2 ℃;
s2. bagging
Putting dry walnut kernels into a vacuum bag;
s3, vacuumizing
Pumping out the air in the vacuum bag filled with the dry walnut kernels by using a vacuum sealing machine;
s4, inflating
And filling a mixed gas into the vacuum bag, wherein the mixed gas comprises 3% of oxygen, 35% of carbon dioxide and 62% of nitrogen in volume fraction.
Example 6
Unlike example 5, in step S1 of example 6, the dried walnut kernels are pre-cooled for 24h in an environment with an ambient humidity of 90% and a temperature of 0 ℃.
Example 7
A walnut kernel is prepared by the following fresh-keeping process:
s1, preservative treatment
Soaking walnut kernels in the preservative obtained in the preparation example 1 for 1min, taking out and airing;
s2, precooling
Precooling the dried walnut kernels treated by the S1 for 36h in an environment with the ambient humidity of 80% and the temperature of 2 ℃;
s3, bagging
Putting dry walnut kernels into a vacuum bag;
s4, vacuumizing
Pumping out the air in the vacuum bag filled with the dry walnut kernels by using a vacuum sealing machine;
s5, inflating
And filling a mixed gas into the vacuum bag, wherein the mixed gas comprises 3% of oxygen, 35% of carbon dioxide and 62% of nitrogen in volume fraction.
Example 8
In contrast to example 7, the preservative in example 8 was obtained from preparation example 2.
Example 9
In contrast to example 7, the preservative in example 9 was derived from preparation example 3.
Example 10
Different from the embodiment 7, in the embodiment 10, the preservative treatment is performed in the following step s 1: and (3) soaking the walnut kernels in the preservative obtained in the preparation example 4, fishing out after 2min, and airing.
Example 11
Different from example 7, in example 11, s1. antistaling agent treatment: and soaking walnut kernels in the preservative obtained in the preparation example 5, taking out after 2min, and airing.
Example 12
A walnut kernel is prepared by the following fresh-keeping process:
s1, preservative treatment
Soaking walnut kernels in the preservative obtained in the preparation example 2, fishing out after 1min, and airing;
s2, drying
Drying the dried walnut kernels treated by the S1 until the water content is 3%;
s3, precooling
Precooling the dried walnut kernels treated by the S2 for 36h in an environment with the ambient humidity of 80% and the temperature of 2 ℃;
s4, bagging
Putting the dried walnut kernels into a vacuum bag;
s5, vacuumizing
Pumping out the air in the vacuum bag filled with the dry walnut kernels by using a vacuum sealing machine;
s6, inflating
And filling a mixed gas into the vacuum bag, wherein the mixed gas comprises 3% of oxygen, 35% of carbon dioxide and 62% of nitrogen in volume fraction.
Comparative example
Comparative example 1
Unlike example 1, the mixed gas in comparative example 1 did not include oxygen, and the volume fraction of carbon dioxide was 52%.
Comparative example 2
Unlike example 1, the mixed gas in comparative example 1 did not include carbon dioxide, and the volume fraction of carbon dioxide was 98%.
Comparative example 3
Unlike example 1, the volume fraction of oxygen in the mixed gas in comparative example 3 was 5%, and the volume fraction of carbon dioxide was 47%.
Performance test
Detection method/test method
The peroxide values and acid values of the walnut kernels in examples 1-12 and comparative examples 1-3 after initial storage for 3 years are detected by referring to a method in national food safety standard nut and seed food GB19300-2014, and the detection results are shown in Table 2.
TABLE 2 Performance test results
Figure BDA0003705681310000071
By combining examples 1-12 and comparative examples 1-3, and by combining table 2, it can be seen that the acid value and peroxide value of the walnut kernels in examples 1-12 are obviously lower than those of comparative examples 1-3, both the soluble protein content and the fat content are obviously higher than those of comparative examples 1-3 after the walnut kernels are stored for three years, and the more the acid value and peroxide value of the dry walnut kernels are increased, the less fresh the dry walnut kernels are, and the lower the edible value is, which indicates that the dry walnut kernel preservation process of the present application can not only reduce the deterioration of the walnut kernels, prolong the shelf life of the walnut kernels, but also can retain the nutrients of the walnut kernels to a greater extent, and improve the commodity value of the walnut kernels.
Combining the examples with comparative examples 1-3 and table 2, it can be seen that the gas mixture in comparative example 1 does not include oxygen, the gas in comparative example 2 does not include carbon dioxide, and the oxygen content in comparative example 3 is higher than the range defined in the present application, the acid value and peroxide value of the dry walnut kernel are increased more remarkably after the dry walnut kernel is stored for three years in comparative examples 1 and 2, which is probably because, under the conditions of the oxygen, carbon dioxide and nitrogen ratios defined in the present application, the carbon dioxide inhibits most aerobic bacteria and molds, the nitrogen reduces the vacuum effect, the oxygen inhibits anaerobic microorganisms in the dry walnut kernel, the dry walnut kernel is further inhibited from deteriorating, and the shelf life of the dry walnut kernel is prolonged.
In combination with examples 4-6 and table 2, it can be seen that the acid value and peroxide value of the walnut kernels are lower than those of example 4 after three years of storage in examples 5-6, probably because precooling reduces the core temperature of the dry walnut kernels, slows down respiration and metabolic strength, further reduces the probability of deterioration of the dry walnut kernels and reduces the consumption of nutrients in the walnut kernels.
In combination with examples 6-11 and Table 2, it can be seen that the acid value and peroxide value of the dried walnut kernels are lower than those of example 6 after three years of storage in examples 7-11, and the acid value and peroxide value are lower in examples 7-9, probably because the combination of the preservative treatment and the modified atmosphere treatment can not only inhibit the growth of mold in the dried walnut kernels, but also maintain the good sensory quality of the dried walnut kernels, reduce the consumption of soluble sugar, soluble protein and fat content in the dried walnut kernels, maintain higher nutritional value and improve the commodity value of the dried walnut kernels; in addition, chitosan in the preservative can form a protective film on the surface of the walnut kernel, so that a micro-air-conditioned environment is formed, the content of carbon dioxide in walnut kernel tissues is increased, the content of oxygen is reduced, the respiratory metabolism and the water loss of the walnut kernel are inhibited, and the aging of walnut kernel tissues and structures is slowed down; the tea polyphenol and the wood vinegar are dispersed in the protective film, and the tea polyphenol and the phenolic substances in the wood vinegar play roles in removing free radicals, disinfecting and sterilizing, so that the shelf life of the walnut kernels is further prolonged.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims (8)

1. A fresh-keeping process for dry walnut kernels comprises the following steps: bagging, vacuumizing and inflating, and is characterized in that mixed gas filled in the inflating process is mixed gas of oxygen, carbon dioxide and nitrogen, wherein the mixed gas comprises 2-3% of oxygen, 20-50% of carbon dioxide and the balance of nitrogen according to volume fraction.
2. The fresh-keeping process of the dry walnut kernels according to claim 1, which is characterized in that: the mixed gas comprises 2-3% of oxygen, 25-35% of carbon dioxide and the balance of nitrogen by volume fraction.
3. The fresh-keeping process of the dry walnut kernels according to claim 1, which is characterized in that: the method also comprises a pre-cooling step, wherein the pre-cooling step is arranged before bagging, and the pre-cooling step is carried out for 24-36h in an environment with the environment humidity of 80-90% and the temperature of 0-2 ℃.
4. The fresh-keeping process of the dry walnut kernels according to claim 1, which is characterized in that: the method also comprises a preservative treatment step which is arranged before the precooling step.
5. The fresh-keeping process of the dry walnut kernels as claimed in claim 4, which is characterized in that: the processing steps of the preservative are as follows: soaking semen Juglandis in the preservative for 1-2min, taking out, and drying; the preservative comprises the following raw materials in parts by weight: 3-5 parts of chitosan, 5-10 parts of tea polyphenol, 15-25 parts of pyroligneous and 300 parts of water 250-one.
6. The fresh-keeping process of the dry walnut kernels as claimed in claim 5, which is characterized in that: the preparation method of the preservative comprises the following steps: dissolving chitosan in wood vinegar, mixing, diluting with water, adding tea polyphenols, and mixing to obtain the final product.
7. The fresh-keeping process of the dry walnut kernels according to claim 1, which is characterized in that: the method also comprises a drying step, wherein the drying step is arranged before bagging, and the dried walnut kernels are dried until the water content is 3-4% and then bagged.
8. Walnut kernels processed by the dry walnut kernel preservation process according to any one of claims 1 to 7.
CN202210704398.1A 2022-06-21 2022-06-21 Dry walnut kernel preservation process and walnut kernels Pending CN114982826A (en)

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