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Nut food and preparation method thereof

A nut kernel and food technology, applied in the field of nut kernel food and its preparation, can solve the problems of affecting the taste, lack of peel protection, mildew, etc.

Pending Publication Date: 2022-01-04
钟春燕 +6
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, without the protection of the peel, the lipids contained in the nut kernels are easily oxidized when in contact with the air. While losing their health functions, they will also produce a hala oil smell that seriously affects the quality of the product, and most of the nut kernel products are Dry products are easy to absorb water and soften after the package is opened, which greatly affects the taste, and even breeds bacteria and mildew
At present, many measures have been taken for the above technical problems, such as vacuum packaging, development of small packaging products, adding antioxidants to products, adding hygroscopic agents to packaging, etc., but none of them can completely solve the above problems. The problem of oxidation and moisture absorption of nut kernels cannot be eliminated. The dosage of antioxidants directly added to nut kernel products is relatively high, which is not favored by consumers due to health side effects; the anti-moisture absorption effect of hygroscopic agents is limited

Method used

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  • Nut food and preparation method thereof
  • Nut food and preparation method thereof
  • Nut food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-5

[0027] Embodiment 1-5: the preparation of enzymatic hydrolysis biocellulose nanofiber slurry:

[0028] Using biological cellulose as raw material, after washing, purifying, and pulping, the pH value is adjusted, and β-glucanase is added for hydrolysis to obtain enzyme-hydrolyzed biological cellulose nanofiber slurry. The concrete process parameter that each embodiment adopts sees the following table:

[0029]

Embodiment 6-10

[0030] Embodiment 6-10: the preparation of nut kernel food

[0031] The enzymatically hydrolyzed biocellulose nanofiber slurries prepared in Examples 1-5 were sprayed onto the surfaces of different nut kernels, dried and packaged. See the table below for various nuts:

[0032]

experiment example 1

[0033] Experimental example 1: anti-oxidation experiment

[0034] Take the nut kernels in Examples 6-10 as the experimental example, and use the nut kernels obtained by the same processing method without spraying the enzymatic biocellulose nanofiber slurry and drying as the control examples, and expose them to the air at room temperature for 90 Days later, the peroxide value was determined according to the titration method in GB5009.227-2016. The results are shown in the table below:

[0035]

[0036] From the above experimental results, it is not difficult to see that if it is not sealed and preserved, after 90 days, the peroxide value of the nut kernels in the control example all significantly increases, and the product has a Hara taste and loses its commercial value; while the nuts in Examples 6-10 The peroxide value of nut kernels is kept at a very low level, which meets the national standard, and there is no abnormality in the sensory evaluation.

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Abstract

The invention relates to a nut food. Each nut in the food is wrapped with a nanofiber membrane hydrolyzed by biological cellulase. The nanofiber membrane hydrolyzed by biological cellulase is formed by spraying enzyme hydrolysis biological cellulose nanofiber slurry which is prepared by hydrolyzing biological cellulose with beta-glucanase onto nuts and then drying the nuts. The nanofiber membrane can form compact protection and effectively isolate air and moisture, so that the product cannot be oxidized or absorb moisture even if stored for a long time, and the commodity property can be well kept.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a nut food and a preparation method thereof. Background technique [0002] Nuts with hard skin and seeds. From melon seeds, peanuts to almonds, macadamia nuts, etc., they have always been the favorite food of consumers. Nuts are rich in nutrition and contain a large amount of unsaturated fatty acids (such as linoleic acid, linolenic acid, etc.), vitamins, trace elements and dietary fiber. Regular consumption of nuts has a good preventive effect on heart, brain, and vascular diseases, and also has the functions of improving eyesight, strengthening the brain, Health benefits such as beauty and beauty, anti-cancer, and prevention of depression. [0003] Because the nut skin is relatively hard and difficult to remove, it is inconvenient to eat. Therefore, nut kernel products that can be eaten directly have become more and more popular in the market in recent years. However, without ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00
CPCA23L25/25
Inventor 钟宇光钟春燕
Owner 钟春燕
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