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Processing Technology of Quickly Refreshing Walnut

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: 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

[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 of Quickly Refreshing Walnut
  • Processing Technology of Quickly Refreshing Walnut
  • Processing Technology of Quickly Refreshing Walnut

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of processing technology of fresh walnut fast, it comprises the following steps:

[0040] Dried walnut kernels with a moisture content of 2% were first pressed statically at 10 MPa for 5 minutes at 60° C., and then statically hydraulically pressed at 15 MPa for 15 minutes to remove 20 percent of the oil from the walnut kernels.

[0041] Soak the squeezed walnut kernels in water to moisten the water. When the water content of the walnut kernels reaches 6%, take them out, and then carry out vacuum microwave puffing. The vacuum degree of vacuum microwave puffing is 0.6MPa, the power is 600W, and the duration is 3min. Until the water content of walnut kernel is 2%.

[0042] Dissolve konjac gum, CMC-Na, locust bean gum, xanthan gum, and citric acid in water at 50°C, and cool to 30°C to obtain an edible water-absorbing gel solution. In the edible water-absorbing gel solution, konjac gum, CMC - The total mass concentration of Na, locust bean gum and xanthan gum is 0.05%,...

Embodiment 2

[0046] A kind of processing technology of fresh walnut fast, it comprises the following steps:

[0047] Dry walnut kernels with a water content of 3% at 80°C, first use 15MPa pressure static hydraulic pressing for 5 minutes, and then use 25MPa pressure static hydraulic pressing for 15 minutes to remove 30% of the walnut kernel oil

[0048] Soak the squeezed walnut kernels in water to moisten the water. When the water content of the walnut kernels reaches 10%, take them out, and then carry out vacuum microwave puffing. The vacuum degree of vacuum microwave puffing is 0.8MPa, the power is 800W, and the duration is 5min. Until the water content of walnut kernel is 4%.

[0049] Dissolve konjac gum, CMC-Na, locust bean gum, xanthan gum, and citric acid in water at 90°C, and cool to 60°C to obtain an edible water-absorbing gel solution. In the edible water-absorbing gel solution, konjac gum, CMC The total mass concentration of Na, locust bean gum and xanthan gum is 0.2%, and the ma...

Embodiment 3

[0053] A kind of processing technology of fresh walnut fast, it comprises the following steps:

[0054] Dry walnut kernels with a moisture content of 2% are first pressed statically at 13 MPa for 5 minutes at 70° C., and then statically pressed at 20 MPa for 15 minutes to remove 25 percent of the oil from the walnut kernels.

[0055] Soak the squeezed walnut kernels in water to moisten the water. When the water content of the walnut kernels reaches 8%, take them out, and then carry out vacuum microwave puffing. The vacuum degree of vacuum microwave puffing is 0.7MPa, the power is 700W, and the duration is 4min. Until the water content of walnut kernel is 3%.

[0056] Dissolve konjac gum, CMC-Na, locust bean gum, xanthan gum, and citric acid in water at 70°C, and cool to 45°C to obtain an edible water-absorbing gel solution. In the edible water-absorbing gel solution, konjac gum, CMC - The total mass concentration of Na, locust bean gum and xanthan gum is 0.1%, and the mass co...

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Abstract

The invention discloses a processing technology for fast freshening walnuts, which comprises the following steps: removing 20-30% of oil from dried walnut kernels by means of gradient pressing; moistening the squeezed walnut kernels with vacuum microwave puffing, The water content of the puffed walnut kernels is 2-4%. To prepare an edible water-absorbing gel solution, immerse the puffed walnut kernels in the edible water-absorbing gel solution for 10-20 minutes, remove and drain, and control the water content of the walnut kernels. 5-10%; the drained walnut kernels are freeze-dried to a water content lower than 1.5% by vacuum freeze-drying. The invention can shorten the rehydration time of dried walnut kernels, improve the rehydration efficiency, reduce the oil content in walnut kernels, and the above-mentioned whole set of processes also greatly prolongs the shelf life of walnut kernels, and the taste and flavor of fresh walnut kernels are far superior to those of ordinary dried walnut kernels. Dried and rehydrated walnut kernels.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a kind of processing technique of fast freshening walnut. Background technique [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 no matter the existing fresh walnut kernels or rehydrated walnut kernels, the taste is all relatively single...

Claims

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Application Information

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Patent Type & Authority Patents(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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