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High-moisture peeled walnut with low browning index and preparation method thereof

A high-moisture, high-index technology, applied in chemical instruments and methods, water/sewage treatment, adsorption water/sewage treatment, etc., can solve the problems affecting the sensory quality of walnut products, the inability to keep the taste fresh and crisp, and the high water content of walnut kernels. Achieve the effects of reducing the probability of browning, improving sensory quality, and reducing skin abrasion

Active Publication Date: 2022-04-08
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high water content of rehydrated peeled walnut kernels, browning is very easy to occur during processing and storage, which seriously affects the sensory quality of walnut products.
In order to reduce browning, traditional dried walnuts must be frozen and stored immediately after peeling and rehydration, and then thawed before eating. If they are not frozen, they will change color in about 1 hour.

Method used

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  • High-moisture peeled walnut with low browning index and preparation method thereof
  • High-moisture peeled walnut with low browning index and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The preparation method of the high-moisture peeling walnut with low browning index comprises the following steps:

[0046] S1. Soak the dried walnut kernels in water at a temperature of 35° C. for 7 minutes to soak the walnut kernels;

[0047] Rinse and soak the walnut kernels with a pressure of 50 Pa for 13 minutes, then rinse and soak the walnut kernels with a pressure of 80 Pa for 8 minutes to obtain peeled walnut kernels;

[0048]S2. Put the peeled walnut kernels in the bubbling water tank 10 of the bubbling machine 1, add water and an adsorbent material accounting for 2% of the water quality, and inject air for bubbling and cleaning for 1 min, wherein the adsorbent material is polysaccharide gel particles, In the specific operation process, put the adsorbent material into the metal ball with holes, and fix it on the wall of the bubbler 1 with a thread, etc., which is conducive to the separation of walnut kernels during continuous operation, and ensures that the dis...

Embodiment 2

[0056] The preparation method of the high-moisture peeling walnut with low browning index comprises the following steps:

[0057] S1. Soak the dried walnut kernels in water at a temperature of 30° C. for 5 minutes to soak the walnut kernels;

[0058] Rinse and soak the walnut kernels with a pressure of 60 Pa for 10 minutes, and then rinse and soak the walnut kernels for 5 minutes with a pressure of 100 Pa to obtain peeled walnut kernels;

[0059] S2. Put the peeled walnut kernels in the bubbling water tank 10 of the bubbling machine 1, add water and an adsorbent material accounting for 0.05% of the water quality, and feed air for bubbling and cleaning for 2 minutes, wherein the adsorbent material is activated carbon. The specific operation process Put the absorbent material into a nylon mesh bag, and fix it on the wall of the bubbler 1 with a string or the like;

[0060] Place the peeled walnut kernels after bubbling and cleaning in the ultrasonic water tank of the ultrasonic...

Embodiment 3

[0066] The preparation method of the high-moisture peeling walnut with low browning index comprises the following steps:

[0067] S1. Soak the dried walnuts in water at a temperature of 40°C for 10 minutes to soak the walnuts;

[0068] Rinse and soak the walnut kernels with a pressure of 40 Pa for 15 minutes, and then wash and soak the walnut kernels for 10 minutes with a pressure of 70 Pa to obtain peeled walnut kernels;

[0069] S2. Put the peeled walnut kernels in the bubbling water tank 10 of the bubbling machine 1, add water and an adsorbent material accounting for 3% of the water mass, and feed air into it for bubbling and cleaning for 1 min, wherein the adsorbent material is activated clay. The specific operation During the process, put the absorbent material into a nylon mesh bag, and fix it on the wall of the bubbler 1 with a string or the like;

[0070] Place the peeled walnut kernels after bubbling and cleaning in the ultrasonic water tank of the ultrasonic machine...

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Abstract

The invention discloses a preparation method of high-moisture peeled walnuts with low browning index, comprising the following steps: S1, peeling dry walnut kernels to obtain peeled walnut kernels; S2, placing the peeled walnut kernels in an ultrasonic water tank of an ultrasonic machine, It is connected with the ultrasonic water tank and equipped with a water circulation device. Add water to the ultrasonic water tank and add acid accounting for 0.5-2% of the water quality for water circulation and ultrasonic cleaning to clean the walnut kernels. Wherein, the water circulation device is provided with an adsorption filter layer, which passes through the water circulation device. The water passes through the adsorption filter layer; S3, washing the walnut kernels, blanching, rehydrating, and then packaging. A high moisture peeled walnut with a low browning index. The invention has the beneficial effects of inhibiting the discoloration of the rehydrated peeled walnut kernels, ensuring less browning of the peeled walnut kernels with high water content, and maintaining fresh and crisp taste.

Description

technical field [0001] The invention relates to the field of preparation of high-moisture peeled walnuts. More specifically, the invention relates to a high-moisture peeled walnut with low browning index and a preparation method thereof. Background technique [0002] Rehydrated peeled walnut kernels are often used as raw materials for cold dishes and other dishes because they have the taste of fresh walnut kernels, and are welcomed by consumers. However, due to the high water content of rehydrated peeled walnut kernels, browning is very easy to occur during processing and storage, which seriously affects the sensory quality of walnut products. In order to reduce browning, traditional dried walnuts must be frozen and stored immediately after peeling and rehydration, and thawed before eating. If they are not frozen, they will change color in about 1 hour. [0003] How to provide a method for suppressing discoloration of rehydrated peeled walnut kernels, to ensure that the pe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L25/00A23L5/00A23L5/30A23L5/41A23B9/02C02F1/28
CPCA23L25/20A23L5/57A23L5/55A23L5/32A23L5/41A23B9/02C02F1/281C02F1/283C02F1/286
Inventor 王锋顾丰颖朱金锦丁雅楠杨婷婷刘昊邵之晓张巧真
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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