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Method for peeling off walnut kernel pellicle by ultrasonic waves

A technology of walnut kernels and ultrasound, which is applied in the fields of shelling, pod removal, food science, etc., can solve the problems of decreased kernel quality and low aroma of walnuts, etc., and achieves the effects of high efficiency, high processing economic benefits, and quality assurance.

Inactive Publication Date: 2011-02-02
HEFEI UNIV OF TECH
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Problems solved by technology

However, due to the corrosiveness of the lye, the aroma of the peeled walnuts will not be strong, and the quality of the kernels will decline.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] Place the shelled walnuts in hot water at 50°C, and immerse the walnuts in hot water for 20 minutes. For walnut kernels of different sizes and different humidity, the hot water temperature and soaking time are different. For walnut kernels with high humidity or large particles, the temperature of hot water should be slightly higher, and the immersion time should be longer, such as the temperature of hot water is 75°C, and the immersion time is 20 minutes; otherwise, the temperature of hot water can be lower, such as The hot water temperature was 50° C., and the immersion time was 5 minutes.

[0020] Immediately put the heated walnut kernels into a container filled with cold water. The cold water is required to completely submerge the walnut kernels. At the same time, the piezoelectric ultrasonic generator is used to apply the cold water with a frequency of 10KHz~1MHz and a sound intensity of 0.2~10W / cm 2 Ultrasound, to ultrasonic treatment for 4-20 minutes.

[0021] S...

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Abstract

The invention discloses a method for peeling off walnut kernel pellicle by ultrasonic waves, which is characterized by comprising: firstly, placing walnut meat in 50 to 75 DEG C hot water and completely immersing the walnut meat in the hot water for 5 to 20 minutes; secondly, placing the heated walnut meat in a cold water container, and immersing the walnut meat in the water completely; thirdly, applying ultrasonic waves at a frequency of 1 to 10KHz and a sound intensity of 0.2 to 10W / cm<2> to the cold water for performing ultrasonic treatment for 4 to 20 minutes by using a piezoelectric ultrasonic generator to remove the pellicle on the surface of the walnut meat; and finally, manually removing the residual pellicle in the wrinkles of the walnut meat and obtaining clean hulled walnut meat. The method of the invention is efficiency, pollution-free, economic and practical, is applicable to almonds, ginkgo nut pip, pine nut pip, hazelnut pip, pea nut pip and other nut pips and suitable for industrial production and has very high promotion value.

Description

technical field [0001] The invention relates to a pretreatment technology for deep-processing agricultural products, in particular to a method for ultrasonically peeling walnut kernels. Background technique [0002] Walnut kernels are rich in fat, protein and trace elements, and have extremely high nutritional value and health care. However, there is a layer of seed coat except for the hickory kernels behind the shell, which contains ingredients such as pigments and bitter taste. The series of products processed are not good in taste and are prone to brown, which affects the taste and color of the products. Therefore, the walnut kernels must be processed. The seed coat is removed. [0003] Because the surface of the walnut kernel is uneven and has many folds, the seed coat is deeply sunken in these folds, which brings certain difficulties to peeling, and it cannot be peeled by mechanization. At present, the commonly used removal methods of walnut kernel seed coat mainly in...

Claims

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Application Information

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IPC IPC(8): A23N5/08
Inventor 程建萍唐志国陈长琦
Owner HEFEI UNIV OF TECH
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