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Composite antioxidant of roasted nuts and method for processing roasted nuts by using composite antioxidant

A technology of compound antioxidant and antioxidant solution, which is applied in the fields of compound antioxidant, compound antioxidant of roasted nuts and roasted nuts, and the processing of nuts roasted with it, which can solve the problems of loss of nutrients, odor, oil instability, etc., and achieve the loss of nutritional value Less, sweet and crisp taste, anti-oxidation effect

Pending Publication Date: 2020-01-03
河北绿岭康维食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Roasted nuts and seeds are rich in oil, generally 45% to 60%, and most of the unsaturated fatty acid content is relatively high. After high-temperature cooking (or boiling), the oil is prone to instability during production, processing, storage and circulation. Therefore, the quality deteriorates, which can produce ha-flavor and seriously affect the flavor of food; the peroxide value exceeds the standard, and many roasted seeds and nuts are stored for 2 to 3 months in the hot summer, and the peroxide value exceeds the standard, which will increase the food quality. The risk of being complained, removed from the shelves, punished, and exposed; the loss of nutrients, oxidation will cause serious damage to the nutritional function of oils and vitamin content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A, by mass percentage, prepare 0.4% papain, 20% tertiary butyl hydroquinone, 15% sodium erythorbate, 20% citric acid monohydrate, 44.6% glucose monohydrate; the size of the prepared opening is a walnut suture 1 / 2 open walnut;

[0020] B, with the water dissolving papain of 40 ℃, the consumption of described water is prepared as follows: the consumption of papain is 0.5% mass percent of water, obtains papain mixed solution; Open walnut is soaked in the papain mixed solution, open The walnut is 3 / 4 of the volume of the papain mixture, and the enzymolysis is 40min;

[0021] C. Treat the enzymatically hydrolyzed open-ended walnuts at 130°C for 15 minutes to deenzyme and deenzyme;

[0022] D. After mixing tert-butyl hydroquinone, sodium erythorbate, citric acid monohydrate and glucose monohydrate, a compound antioxidant is obtained, and the compound antioxidant is added into water at 75° C. according to a mass fraction of 0.06% to dissolve, Obtain compound antioxidant solu...

Embodiment 2

[0025] A, by mass percentage, prepare 0.5% papain, 25% tert-butyl hydroquinone, 20% sodium erythorbate, 19.5% citric acid monohydrate, 35% glucose monohydrate; prepare the size of the opening as a walnut suture 1 / 3 of open walnuts;

[0026] B, with the water dissolving papain of 45 ℃, the consumption of described water is prepared as follows: the consumption of papain is 0.8% mass percent of water, obtains papain mixed solution; Open walnut is soaked in the papain mixed solution, open The walnut is 3 / 4 of the volume of the papain mixture solution, and the enzymolysis is 50min;

[0027] C. Treat the enzymatically hydrolyzed open walnuts at 140° C. for 20 minutes to deenzyme and deenzyme;

[0028] D. After mixing tert-butylhydroquinone, sodium erythorbate, citric acid monohydrate and glucose monohydrate, a compound antioxidant is obtained, and the compound antioxidant is added into water at 85° C. according to a mass fraction of 0.04% to dissolve, Obtain compound antioxidant s...

Embodiment 3

[0031] A, by mass percentage, prepare 0.1% papain, 19.9% ​​tert-butyl hydroquinone, 10% sodium erythorbate, 25% citric acid monohydrate, 45% glucose monohydrate; prepare the size of the opening as a walnut suture 5 / 12 open walnuts;

[0032] B, dissolving papain in water with 42 ℃, the consumption of described water is prepared as follows: the consumption of papain is 0.6% mass percent of water, obtains papain mixed solution; Open walnut is soaked in papain mixed solution, open The walnut is 3 / 4 of the volume of the papain mixture, and the enzymolysis is 45min;

[0033] C. Pass the enzymatically hydrolyzed open walnut through 135°C. 18min killing enzymatically and enzymatically;

[0034] D. After mixing tert-butylhydroquinone, sodium erythorbate, citric acid monohydrate and glucose monohydrate, a compound antioxidant is obtained, and the compound antioxidant is added into water at 80° C. according to a mass fraction of 0.05% for dissolution. Obtain compound antioxidant solut...

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Abstract

The invention provides a composite antioxidant of roasted nuts and a method for processing the roasted nuts by using the composite antioxidant, and belongs to the technical field of composite antioxidants. The composite antioxidant includes the following components, in percentages by mass: 0.1-0.5% of papain, 15-25% of tert-butylhydroquinone, 10-20% of sodium erythorbate, 10-25% of citric acid monohydrate and 35-45% of glucose monohydrate. The method for processing the roasted nuts by using the composite antioxidant comprises the following steps: firstly, enzymolysis is performed on nuts by using the papain, enzyme deactivation treatment is performed, the tert-butylhydroquinone, the sodium erythorbate, the citric acid monohydrate and the glucose monohydrate are used to prepare a compound antioxidant solution, the nuts are soaked by using the compound antioxidant solution, after the soaking is completed, draining is performed, and baking is performed. The shelf life of the roasted nutsprocessed by the composite antioxidant can reach 9-12 months, and the detection value of a use amount of the TBHQ is 19-22 mg / kg, and is far lower than a national standard in China.

Description

technical field [0001] The invention belongs to the technical field of food additives, and relates to a composite antioxidant, in particular to a composite antioxidant of roasted nuts and seeds and a method for processing roasted nuts with the same. Background technique [0002] Roasted nuts and seeds are rich in oil, generally 45% to 60%, and most of the unsaturated fatty acid content is relatively high. After high-temperature cooking (or boiling), the oil is prone to instability during production, processing, storage and circulation. Therefore, the quality deteriorates, which can produce ha-flavor and seriously affect the flavor of food; the peroxide value exceeds the standard, and many roasted seeds and nuts are stored for 2 to 3 months in the hot summer, and the peroxide value exceeds the standard, which will increase the food quality. The risk of being complained, removed from the shelves, punished, and exposed; the loss of nutrients, oxidation will cause serious damage...

Claims

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Application Information

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IPC IPC(8): A23B9/28A23B9/26
CPCA23B9/28A23B9/26
Inventor 何爱民吉洋洋徐兴华李娜赵端阳
Owner 河北绿岭康维食品有限公司
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