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Macadimia nut byproduct processing and reusing method

A technology of by-products and nuts, applied in the field of macadamia by-product processing and reuse, can solve the problems of changing the unique efficacy and unique flavor of macadamia nuts, not reflecting the value of macadamia nuts, and low utilization rate of macadamia nuts, so as to broaden the processing and reuse Utilize ways to enhance human immunity and prolong the effect of processing industry chain

Active Publication Date: 2019-10-01
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it discloses that macadamia nut shells and shells are used for soaking wine, this method has a relatively low utilization rate for macadamia nuts and does not reflect the due value of macadamia nuts
Also Chinese Patent Publication No. CN107574068A discloses a kind of macadamia nut polypeptide wine, which discloses macadamia nut meal powder for wine making, but the wine made by this method has changed the unique efficacy and unique flavor of macadamia nuts

Method used

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  • Macadimia nut byproduct processing and reusing method
  • Macadimia nut byproduct processing and reusing method
  • Macadimia nut byproduct processing and reusing method

Examples

Experimental program
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Effect test

Embodiment 1

[0041] A method for processing and reusing macadamia nut by-products, comprising the steps of:

[0042] (1) Selection of shells: Select macadamia nuts that are free from pests and diseases and have a smooth appearance, use vibration classification to screen out shelled macadamia nuts with a diameter ≥ 20mm, and then use the opener to open along the surface of the nuts, and then separate the kernels and shells Separation, the nuts and shells are stored dry separately, and set aside;

[0043] (2) Nutshell drying treatment: clean the husk and dry it in a drying oven at 40°C until the water content is 2%, then take it out and put it in a frying pan pre-heated to 100°C and stir fry continuously 1 to 2 minutes; then put it in a dry environment to cool naturally, and set aside;

[0044] (3) husk treatment: the dried husk obtained in step (2) is steam-exploded, and then the steam-exploded material is dried until the moisture content is less than 1.5%, and it is set aside;

[0045] (...

Embodiment 2

[0057] A method for processing and reusing macadamia nut by-products, comprising the steps of:

[0058] (1) Selection of shells: Select macadamia nuts that are free from pests and diseases and have a smooth appearance, use vibration classification to screen out shelled macadamia nuts with a diameter ≥ 20mm, and then use the opener to open along the surface of the nuts, and then separate the kernels and shells Separation, the nuts and shells are stored dry separately, and set aside;

[0059] (2) Drying treatment of the fruit shell: clean the fruit shell, then dry it in a drying oven at 50°C until the water content is 4%, then take it out and put it in a frying pan preheated to 120°C and stir fry continuously 1 to 2 minutes; then put it in a dry environment to cool naturally, and set aside;

[0060] (3) husk treatment: the dried husk obtained in step (2) is steam-exploded, and then the steam-exploded material is dried until the moisture content is less than 1.5%, and it is set ...

Embodiment 3

[0079] A method for processing and reusing macadamia nut by-products, comprising the steps of:

[0080] (1) Selection of shells: Select macadamia nuts that are free from pests and diseases and have a smooth appearance, use vibration classification to screen out shelled macadamia nuts with a diameter ≥ 20mm, and then use the opener to open along the surface of the nuts, and then separate the kernels and shells Separation, the nuts and shells are stored dry separately, and set aside;

[0081] (2) Nutshell drying treatment: clean the husk and dry it in a drying oven at 45°C until the water content is 3%, then take it out and put it in a frying pan pre-heated to 110°C and stir fry continuously 1 to 2 minutes; then put it in a dry environment to cool naturally, and set aside;

[0082] (3) husk treatment: the dried husk obtained in step (2) is steam-exploded, and then the steam-exploded material is dried until the moisture content is less than 1.5%, and it is set aside;

[0083] (...

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Abstract

The invention relates to the technical field of macadimia nut byproduct wine brewing, and particularly discloses a macadimia nut byproduct processing and reusing method. The method includes the following steps of firstly, selecting nut shells; secondly, drying the nut shells; thirdly, processing the nut shells; fourthly, selecting nut pulp; fifthly, degreasing the nut pulp; sixthly, soaking the materials; seventhly, conducting standing and ageing. The macadimia nut byproduct processing and reusing method has the advantages that the aroma features and pigment features of rich compounds such asesters, hydrocarbons, aldehyde ketones, alcohols and acids in macadimia nuts are sufficiently utilized, the reutilizing value of the nut shells and nut pulp of the macadimia nuts is sufficiently used,the processing and reutilizing approach of macadimia nut byproducts is widened, the processing industrial chain of the macadimia nuts is prolonged, and the additional value of the product is improved.

Description

technical field [0001] The invention belongs to the technical field of brewing macadamia by-products, and in particular relates to a method for processing and reusing macadamia by-products. Background technique [0002] Macadamia integrifolia nuts are rich in nutrition, crispy, smooth and delicious, with a unique buttery aroma, flavor and taste are far better than cashews, it is the best quality edible nuts in the world. Macadamia nuts are rich in minerals, protein, and multiple unsaturated fatty acids. The fatty acid composition is mainly oleic acid and palmitoleic acid, and contains a small amount of palmitic acid and stearic acid. Macadamia nuts have strong adaptability, extensive management, and high economic and health value. The purchase price of fresh fruit is 14,000 to 18,000 yuan / t, and the supply in the market exceeds demand. [0003] Dew wine is mainly processed from wine base and raw and auxiliary materials according to advanced technology. Dew wine is made by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/055
CPCC12G3/055Y02A40/90
Inventor 张涛宋海云贺鹏覃振师郑树芳王文林肖海艳汤秀华韦媛荣许鹏谭秋锦黄锡云莫庆道何铣扬陈海生
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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