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A fresh walnut preservative and its preparation method and fresh storage method

A preservative and walnut technology, which is applied in the direction of food preservation, edible seed preservation, food ingredients as antimicrobial preservation, etc. It can solve the problems of short storage period of fresh walnuts, loss of water and freshness of fresh walnuts, time limit for marketing, etc. , to achieve the effects of saving labor and materials, less damage to nutrients, and product safety and environmental protection

Active Publication Date: 2019-06-14
卿厚明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a fresh walnut preservative, which solves the problem that in the prior art, fresh walnuts are extremely prone to dehydration and freshness, their nutritional components are destroyed, and they are prone to mildew and deterioration under ordinary refrigeration conditions, resulting in a short storage period for fresh walnuts. And the time to market is very limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The preparation method of the preservative of the present invention specifically follows the following steps:

[0045] Preparation of solid component I:

[0046] (1) Weigh diatomaceous earth 70%, potassium permanganate 11%, chlorine dioxide 6%, β-cyclodextrin 6%, calcium chloride 5%, sodium bicarbonate 2%, etc. The total mass percentage of the components is 100%; the weighed chlorine dioxide is made into a stable chlorine dioxide aqueous solution with a mass concentration of 40%;

[0047] (2) In the mixer, add the weighed diatomaceous earth and the chlorine dioxide aqueous solution with a mass concentration of 40%, stir and mix thoroughly;

[0048] (3) Add the weighed potassium permanganate, β-cyclodextrin, calcium chloride, and sodium bicarbonate, stir and mix thoroughly;

[0049] (4) Heating at 60°C, drying to make pellets;

[0050] (5) Put it into a polyethylene bag and seal the package;

[0051] Preparation of liquid component II:

[0052] (1) Prepare a citric acid aqueous solu...

Embodiment 2

[0056] The preparation method of the preservative of the present invention specifically follows the following steps:

[0057] Preparation of solid component I:

[0058] (1) Weigh diatomaceous earth 70%, potassium permanganate 10%, chlorine dioxide 4%, β-cyclodextrin 10%, calcium chloride 4%, sodium bicarbonate 2%, etc. The total mass percentage of the components is 100%; the weighed chlorine dioxide is made into a stable chlorine dioxide aqueous solution with a mass concentration of 40%;

[0059] (2) In the mixer, add the weighed diatomaceous earth and the chlorine dioxide aqueous solution with a mass concentration of 40%, stir and mix thoroughly;

[0060] (3) Add the weighed potassium permanganate, β-cyclodextrin, calcium chloride, and sodium bicarbonate, stir and mix thoroughly;

[0061] (4) Heating at 70°C and drying to make pellets;

[0062] (5) Put it into a polyethylene bag and seal the package;

[0063] Preparation of liquid component II:

[0064] (1) Prepare respectively a citric ...

Embodiment 3

[0068] The preparation method of the preservative of the present invention specifically follows the following steps:

[0069] Preparation of solid component I:

[0070] (1) Weigh diatomaceous earth 71%, potassium permanganate 11%, chlorine dioxide 6%, β-cyclodextrin 4%, calcium chloride 5%, sodium bicarbonate 3%, and more The total mass percentage of the components is 100%; the weighed chlorine dioxide is made into a stable chlorine dioxide aqueous solution with a mass concentration of 40%;

[0071] (2) In the mixer, add the weighed diatomaceous earth and the chlorine dioxide aqueous solution with a mass concentration of 40%, stir and mix thoroughly;

[0072] (3) Add the weighed potassium permanganate, β-cyclodextrin, calcium chloride, and sodium bicarbonate, stir and mix thoroughly;

[0073] (4) Heat at 50°C, dry, and make pellets;

[0074] (5) Put it into a polyethylene bag and seal the package;

[0075] Preparation of liquid component II:

[0076] (1) Prepare a citric acid aqueous solu...

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Abstract

The present invention discloses a fresh edible walnut preservative and a preparation method and a preservation method thereof. A solid component I and a liquid component II are mixed at 1 : 1. The solid component I consists of the follow raw materials in weight percentages: 70%-71% of diatomaceous earth, 10%-11% of potassium permanganate, 4%-6% of chlorine dioxide, 4-10% of beta-cyclodextrin, 4-5% of calcium chloride, and 2%-3% of sodium bicarbonate, and a total mass percentages of the components are 100%. The liquid component II consists of the following components in weight percentages: 1 part of 30%-40% mass concentration of citric acid aqueous solution and 2 parts of 50%-60% mass concentration of propylene glycol aqueous solution. The preservative ingredients are non-toxic, safe and environmentally protective. The storage method is simple and the preservation method solves the problems in the prior art that the fresh walnuts are extremely easy to lose water and freshness, the nutrients are destroyed, the walnuts are easily rotten and degenerated under an ordinary refrigeration condition, and so that the walnuts are short in storage time and the listed time is very limited.

Description

Technical field [0001] The invention belongs to the technical field of walnut processing, and relates to a fresh walnut antistaling agent, a preparation method and a fresh storage method. Background technique [0002] Walnuts, almonds, cashews, and hazelnuts are also known as the world-famous "four major dried fruits", and walnuts rank first. Walnut is rich in nutrients. It combines flavor, nutrition and health care. It is an indispensable raw material of food and medicine in daily life and rehabilitation of patients. It is called "natural brain gold". [0003] In traditional production, walnuts are mainly preserved and marketed in dried form. Part of the nutrients (especially vitamins) of walnut nuts are lost or destroyed in the process of drying (roasting or drying), and the seed coat of dried nuts is astringent, bitter, and has poor palatability. Fresh walnuts are walnuts that are put on the market without being dried after removing the green peel. It has the characteristics ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B9/30A23B9/26A23L3/3481A23L3/358
CPCA23B9/26A23B9/30A23L3/3481A23L3/358A23V2002/00A23V2200/10A23V2250/1578A23V2250/1582A23V2250/1614A23V2250/16A23V2250/5114Y02A40/90
Inventor 卿厚明贾建章卿岚卿培龙
Owner 卿厚明
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