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Treatment method of nut grains and special compound thickening agent thereof

A processing method and thickener technology, applied in the fields of application, food science, food preservation, etc., can solve the problems of complex components of preservatives, affecting the flavor of nuts, and not being universal, so as to improve the taste and increase the density , Inhibit the effect of water absorption and softening

Inactive Publication Date: 2021-04-13
济南泉康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above storage and preservation methods are only for certain nuts and are not universal, and the composition of the preservative is relatively complex, which affects the flavor of the nuts themselves

Method used

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  • Treatment method of nut grains and special compound thickening agent thereof
  • Treatment method of nut grains and special compound thickening agent thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: the processing of walnut grain

[0039] 1) Pelleting treatment: walnut grains are chopped (about 0.5cm) by a granulator;

[0040] 2) Soaking treatment: add chopped walnut grains to 30 times the water of its mass, and simultaneously add 3% of its mass of tansy seasoning bag, its mass of 0.1% of tea polyphenols, and add salt to a final concentration of 1%. , calcium chloride to a final concentration of 0.5%, soaking for 8 hours;

[0041] 3) Cleaning treatment: soak in water (the time is controlled within 20 minutes), until there is no soaking liquid residue on the surface of the walnut grains;

[0042] 4) Preparation of the transparent colloidal solution of the shell: prepare a colloidal solution containing 1% gellan gum and 1% sodium alginate, and control the solution temperature at 80°C;

[0043] 5) Preparation of the shell transparent colloid: put the processed walnut grains into the colloid solution and soak for 30 minutes, remove and filter the aqueou...

Embodiment 2-8

[0048] Adjust the consumption of each raw material and the soaking time of step 2) (specifically see the following table 1), all the other are with embodiment 1.

[0049] Table 1: the consumption of each raw material of embodiment 1-8

[0050]

[0051] blank control sample 1 # :

[0052] 1) Walnut grains are cleaned;

[0053] 2) Pelletizing treatment: cut the walnuts into the required particle size by a pelletizer.

[0054] blank control sample 2 # :

[0055] 1) Walnut grains are cleaned;

[0056] 2) Pelleting treatment: the walnut grains are cut into the required particle size by a granulator;

[0057] 3) Microwave treatment, the temperature is controlled at 140° C., the baking time is controlled at 6 minutes, and the moisture content is controlled within 15%.

Embodiment 9

[0078] Embodiment 9: the processing of peanut grain

[0079] 1) Pelleting treatment: chop the peanuts (below 0.5cm) by a granulator;

[0080] 2) Soaking treatment: add the chopped peanuts into water, 30 times the water of its mass, add tansy seasoning bag of 2% of its mass, tea polyphenols of 0.2% of its mass, and add salt to a final concentration of 1%, calcium chloride to a final concentration of 0.5%, soaking for 8 hours;

[0081] 3) Cleaning treatment: wash with water until there is no soaking liquid residue on the surface of peanut grains;

[0082] 4) Preparation of the transparent colloidal solution of the shell: prepare a colloidal solution containing 1% gellan gum and 1% sodium alginate, and control the solution temperature at 80°C;

[0083] 5) Preparation of the shell transparent colloid: put the processed peanuts into the colloid solution and soak for 30 minutes, remove and filter the aqueous solution;

[0084] 6) Freezing treatment: put the dried peanuts in a fre...

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Abstract

The invention discloses a treatment method of nut grains and a special compound thickening agent thereof. The treatment method comprises the following steps of firstly, adding nut grains into a wormwood and chrysanthemum seasoning bag and tea polyphenol to achieve the purposes of preventing worm damage and resisting oxidation, adding edible salt and calcium chloride to inhibit water absorption and softening of the nut grains, and then adding a colloidal solution (special compound thickening agent) prepared from gellan gum and sodium alginate to form a transparent colloidal layer on the outer layer of the nut grains to isolate air and water, so that oxidation and mildewing are further avoided; and finally, after the nut grains are subjected to freeze drying and microwave baking, forming a core-shell structure, wherein the inner shell of the core-shell structure is a dense transparent colloidal layer on the outer surface of the nut grains. According to the nut treatment method, the shelf life of the nut grains is prolonged, the chewiness and bursting feeling of the nut grains are improved, and the treatment method is suitable for almost all the nut grains.

Description

technical field [0001] The invention relates to a method for processing nuts, belonging to the technical field of food processing. Background technique [0002] Nuts are rich in nutrients, rich in protein, oil, minerals, and vitamins. They have excellent effects on human growth and development, strengthening physical fitness, and preventing diseases. According to research by authoritative organizations, eating nuts more than twice a week can reduce people's fatal diseases. heart disease risk. Nuts are rich in nutrition and are deeply loved by consumers. However, due to the high content of oil in nuts, they are easily affected by external conditions, and easy to be oxidized is one of them. At the same time, nuts are also prone to mildew and insects. [0003] Heat, light, and exposure to oxygen can all cause oxidation in nuts. When the peroxide value in nuts exceeds the limit, there will be a sour and pungent smell, which not only affects the taste of nuts, but also greatly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L29/20A23L29/256A23L5/20A23L3/3544
CPCA23L25/25A23L29/256A23L29/20A23L5/27A23L5/276A23L3/3544
Inventor 赵永科陈春龙姬光锋张建涛王文伟
Owner 济南泉康生物科技有限公司
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