Rancidity prevention method for walnut kernels

Abstract

The invention discloses a rancidity prevention method for walnut kernels. The method comprises the following steps of: (1) preparing two solutions, wherein the solution A is an aqueous solution containing 0.1-0.2% by mass of sodium ascorbate, 0.05-0.1% by mass of citric acid and 0.02-0.04% by mass of epsilon-polylysine hydrochloride, and the solution B is an edible alcohol solution containing 0.05-0.1% by mass of BHT; (2) preparing a mixed solution, namely uniformly mixing 25-30% by volume of the solution A and 70-75% by volume of the solution B to obtain the mixed solution; (3) immersing the walnut kernels in the mixed solution, putting the walnut kernels in a vacuum container, and vacuumizing to remove gas containing active oxygen in the walnut kernel tissues; (4) opening a vacuum valve, enabling the vacuum container to be communicated with the outside, immersing the walnut kernels in the mixed solution, and maintaining for 10-15 minutes; and (5) fishing out the walnut kernels, drying, filling nitrogen, and packaging, thereby obtaining the product. The quality guarantee period of the walnut kernels treated by the method disclosed by the invention can reach 8-12 months at room temperature.

Description

technical field [0001] The invention relates to the processing technology of agricultural and forestry products, in particular to a method for preventing rancidity of walnut kernels. Background technique [0002] Walnut belongs to Juglandaceae, Juglans, arbor, and grows in hillsides and hills at an altitude of 400-1800 meters. It is commonly cultivated in plains and hills in my country. It likes fertile and moist sandy loam, and it is often found in places with deep soil layers on both sides of mountain valleys. . Produced in North China, Northwest China, Southwest China, Central China, South China and East China. Distributed in Central Asia, West Asia, South Asia and Europe. my country's walnut output reached 3.627 million tons in 2019 and exceeded 4 million tons in 2020. [0003] Walnuts have high nutritional value and have the functions of nourishing deficiency and strengthening the body, providing nutrition, preventing cancer and anti-cancer, strengthening the brain an...

AI Technical Summary

Problems solved by technology

[0004] Because walnut kernels contain a lot of unsaturated fats and fatty acids, they are prone to rancidity during preservation, resulting in bad smell, which seriously affects the quality of the product

Li Pengxia et al. conducted research on the normal temperature and atmosphere-modified packaging of walnut kernels, and extended the storage period of walnut kernels by changing the gas ratio in the microenvironment through modified atmosphere packaging; Yang Xi et al. used plastic bags to vacuumize walnut kernels; Zhang Wentao used vacuum packaging The method reduces the oxygen in the storage environment of walnut kernels, thereby delaying the oxidation of walnut kernel fatty acids; the above research uses oxygen absorbers to reduce the oxygen in the environment, and prevents food from rotting, deteriorating, moldy and other changes in physical and chemical properties; Li Yana et al. use oxygen absorbers combined with vacuum Packing and processing it, it is found that the oxygen absorbing agent treatment has a very good fresh-keeping effect on chestnuts, but the effect on walnut kernels is average; Ma Xuemei and others use oxygen absorbing agents combined with packaging boxes to treat walnut kernels to extend the shelf life; but the above effects are very general