Method for peeling and removing astringent taste of semen juglandis

Abstract

The invention discloses a method for peeling and removing astringent taste of semen juglandis, which is used for solving the problems the problems of low peeling efficiency or nutrition ingredient loss and the like. The technical scheme of the invention is that the method comprises the steps of sorting, soaking, stamping and the like; in the soaking step, soaking liquid consists of a desquamatory agent and water according to the weight ratio of 1-3:500; the desquamatory agent consists of raw materials in percentage by weight: 70-80 NaOH, 10-15 sucrose fatty acid ester, 5-10 ethylene diamine tetraacetic acid, 5-10 sodium tripolyphosphate and 5-10 D- sodium erythorbate. Through repeated research and experiment, by the invention, a semen juglandis desquamatory agent formula suitable for batch production can be designed; one batch of semen juglandis peeling treatment can be finished by soaking for 5-7 minutes and rinsing for about 5 minutes in low-concentration alkali solution at the temperature less than 100DEG C; and the peeled semen juglandis has good mouthfeel and white color and luster; and the nutrient ingredients loss is less than 5 percent.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for efficiently removing the outer thin skin of walnut kernels, and belongs to the technical field of food processing. Background technique [0002] Walnut, also known as walnut, longevity fruit, long live fruit, etc., belongs to Juglandaceae. Walnuts are not only delicious, but also have high medicinal value. Chinese medicine believes that walnuts are warm in nature, sweet in taste, non-toxic, and have nutritional and health effects such as invigorating the stomach, nourishing blood, moistening the lungs, and nourishing the mind. Modern medical research has proved that the phospholipids in walnuts have a good health care effect on the brain nerves; walnut oil contains unsaturated fatty acids, which can prevent and treat arteriosclerosis; walnut kernels contain zinc, manganese, chromium and other indispensable trace elements for the human body. In recent years, the walnut mi...

AI Technical Summary

Problems solved by technology

At present, the walnut kernel peeling method is relatively backward. It is generally used to soak or cook the walnut kernel in heated water, then drain the water and manually peel the peeling method. This method is very time-consuming and laborious. Even skilled operators can only produce 3 per person per day -5kg of peeled walnut kernels

There are also some enterprises that use walnut kernels as raw materials to process food and beverages, and then use the walnut kernels to be cooked and peeled in a high-temperature caustic soda solution, such as the walnut peeling method disclosed in Chinese patent No. Put it in 35% sodium hydroxide solution and peel it with high-pressure steam. Although this method can improve the peeling efficiency of walnut kernels, the high-temperature cooking of walnut kernels in high-concentration alkaline water will inevitably cause serious loss of nutrients in walnut kernels. , the high-concentration waste alkaline water produced after peeling pollutes the environment, and the residual lye is not easy to eliminate, which affects the taste of walnut kernels

There is also the method of soaking walnut kernels in weak alkaline water for a long time and then peeling them. This method has a long production cycle and cannot meet the needs of mass production, and the kernel yield is low, and the degree of peeling is not ideal, resulting in walnut kernels. Astringent, not up to the quality requirements