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Processing technology for rapid freeze-dried walnuts

A processing technology, fresh walnut technology, applied in the field of food processing, can solve the problems of short sales radius, difficult storage of fresh walnut kernels, and long rehydration time, so as to improve rehydration efficiency, shorten rehydration time, and reduce oil content Effect

Active Publication Date: 2021-06-25
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

[0002] Fresh walnut kernels are generally favored by consumers because of their crisp and sweet taste. However, fresh walnut kernels are easily browned, oxidized, and spoiled at room temperature. Therefore, fresh walnut kernels are not easy to store and carry, and the sales radius is short
In order to overcome the above-mentioned shortcomings of fresh walnut kernels, fresh walnut kernels are often dried in the sun for storage and transportation in the prior art. After purchase, consumers immerse them in water and eat them after rehydration. However, rehydration of dried walnut kernels generally takes more than 3 hours. , long rehydration time
And regardless of the existing fresh walnut kernel or rehydrated walnut kernel, the taste is relatively simple, the oil content is high, and it will feel greasy if eaten too much

Method used

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  • Processing technology for rapid freeze-dried walnuts
  • Processing technology for rapid freeze-dried walnuts
  • Processing technology for rapid freeze-dried walnuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A process process of fast reeling walnuts, including the following steps:

[0040] The moisture containing water was 2% at 60 ° C, first using 10 MPa pressure static hydraulic press 5 min, and then 15MPa pressure static hydraulic pressing was used for 15 min, so that walnut removal of 20% of grease.

[0041] Soak the crust in the water in water, and the water content of walnut reached 6%, then the vacuum microwave expansion, the vacuum microwave expansion is 0.6MPa, the power is 600W, the time is 3 min, and the puffed To walnut kernel water content is 2%.

[0042] The konjac gum, CMC-NA, hunggane gelatin, xanthan gum, and citric acid were dissolved in 50 ° C, cooled to 30 ° C, can be edible water-absorbent gel solution, edible water absorbing gel solution, CMC -NA, tatgac gum, the total mass concentration of 0.05%, the mass concentration of citric acid in an edible water-absorbent gel solution is 0.2%.

[0043] The puffed walnut is immersed in the edible water-absorbent gel ...

Embodiment 2

[0046] A process process of fast reeling walnuts, including the following steps:

[0047] The water content at 3% of the dry kernels at 80 ° C, first use 15MPa pressure static hydraulic press 5 min, and then use 25 MPa pressure static hydraulic press to remove walnut removal of 30% oil.

[0048] Soak the crust in the water in water, when the water content of walnut reached 10%, then the vacuum microwave expansion, the vacuum microwave expansion of the vacuum is 0.8 MPa, the power is 800W, the time is 5 min, and the puffed To walnut water water content is 4%.

[0049] The konjac gum, CMC-NA, hunggane gelatin, xanthan gum, and citric acid were dissolved in 90 ° C water, cooled to 60 ° C to obtain an absorbent gel solution, edible water-absorbent gel solution, CMC -NA, the total mass concentration of 0.2% in the 原 胶, the mass concentration of citric acid in the water absorption gel solution is 0.5%.

[0050] The hydraulines after the press treatment was immersed in the edible water-a...

Embodiment 3

[0053] A process process of fast reeling walnuts, including the following steps:

[0054] The moisture containing water was 2% at 70 ° C, first using 13 MPa pressure static hydraulic press 5 min, and then 20 MPa pressure static hydraulic pressure of 15 min, allowing walnut removing 25% oil.

[0055] Soak the crucible of walnut after pressing in the water, when the water content of walnut reaches 8%, then the vacuum microwave expansion, the vacuum microwave expansion is 0.7 MPa, the power is 700W, the time is 4 minutes, and the puffed To walnut water water content is 3%.

[0056] The konjac gum, CMC-NA, ramp, soybean gum, xanthan gum, and citric acid were dissolved in 70 ° C water, cooled to 45 ° C to obtain water-absorbent gel solution, edible water absorbing gel solution, CMC -NA, the total mass concentration of, the total mass concentration of 0.1%, the mass concentration of citric acid in the water absorption gel solution is 0.3%.

[0057] The hydraulines after the press treatm...

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Abstract

The invention discloses a processing technology for rapid freeze-dried walnuts. The processing technology comprises the following steps: removing 20-30% of grease from dried walnut kernels by adopting a gradient squeezing method; moistening the squeezed walnut kernels with water and carrying out vacuum microwave puffing so that the water content of the puffed walnut kernels is 2-4%; preparing an edible water-absorbing gel solution, immersing the puffed walnut kernels into the edible water-absorbing gel solution for 10-20 minutes, fishing out and draining, and controlling the water content of the walnut kernels to be 5-10%; and freeze-drying the drained walnut kernels until the water content is lower than 1.5% by adopting a vacuum freeze-drying method. The rehydration time of the dried walnut kernels can be shortened, the rehydration efficiency is improved, the grease content in the walnut kernels is reduced, the shelf life of the walnut kernels is greatly prolonged through the whole set of technology, and the taste and flavor of the freeze-dried walnut kernels are far better than those of common dried and rehydrated walnut kernels.

Description

Technical field [0001] The present invention relates to the field of food processing technology. More specifically, the present invention relates to a processing process of rapid refreshing walnuts. Background technique [0002] Fresh food walnuts is widely favored by consumers because of the crisp, but fresh food walnuts are extremely browning, oxidized, corrupted at room temperature, and only 48 hours can be stored in the refrigerated environment. Therefore, the fresh food walnut is not easy to store, not to carry, and the sales radius is short. In order to overcome the above disadvantages of fresh food walnuts, the prior art often keeps fresh food walnuts, transportation, consumers are immersed in water, and then consume after replenishing, however, the dried walnut resection generally takes more than 3 hours. , Long a water time. And no matter the existing fresh walnuts or a water-saving walnut, the taste is a single, high oil content, and a greasy feeling. Inventive content...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/20A23P30/32A23L5/00A23B9/26A23B9/02A23B9/08
CPCA23L25/20A23L5/20A23P30/32A23L5/55A23B9/26A23B9/02A23B9/08A23V2002/00A23V2250/5066A23V2250/51082A23V2250/507A23V2250/5086A23V2250/032A23V2250/042
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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