CN105595285A - High-quality fried walnut and processing and storage method thereof - Google Patents
High-quality fried walnut and processing and storage method thereof Download PDFInfo
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Abstract
The present invention discloses a high-quality fried walnut and a processing and storage method thereof. The method is as below: packaging a raw material of dried walnuts with moisture content of no more than 6.5% by introducing nitrogen; and refrigerating into a cold storage at 0-4 DEG C. The method can extend the shelf life of walnut raw material to 12 months without significant quality deterioration, in order to guarantee the shelf life of fried walnut finished product; and a new blanching and sugar stir-frying procedure ensures the uniform sugar coating, bright color, taste crisp and no astringent sense low breaking rate and good color, aroma and taste of the finished walnuts.
Description
Technical field
The present invention relates to fried-in-oil nuts technical field, disclose especially a kind of high-quality fried walnut kernel andIts processing and storage method.
Background technology
Walnut, claims again English walnut, and Qiang peach is juglandaceae plant. Walnut kernel contains abundant nutritionElement, every hectogram is containing 15～20 grams, protein, and fat is more, 10 grams, carbohydrate; And containThere are various trace elements and the mineral matters such as the calcium, phosphorus, iron of needed by human, and carrotene,The multivitamins such as riboflavin. Useful to human body, can strong brain. Walnut is to be deeply subject to common peopleOne of nut fruits food of liking, is described as " long live ", " Longevity ".
Walnut kernel water content is high, also high containing grease, oxidation deterioration very easily in storage process, orderPrevious crops is dried rear preservation after the edible walnut of nut is plucked, though this store methodSo simple, but after the walnut kernel storage a period of time after drying, be easy to occur because of Oxidation of Fat and OilsAnd the quality deterioration phenomenon causing. Walnut is as processing raw material, and all goes being processed into before productShell, can save storage space like this, reduces production costs. The normal shelf-life of walnut kernel isPurchase month May August to next year then, but in storage, there will be disease and pest to cause qualityDecline, because the oxidative rancidity of grease produces rancidity, there is the phenomenon such as mouldy, mistake in surfaceOxidation number and acid value continue to increase, and nutritional quality reduces, and walnut is housed in next year 6 to SeptemberQuality severe exacerbation, has greatly affected quality and the shelf life of fried walnut kernel finished product.
In prior art, have some researchs for the quality that improves fried walnut kernel finished product, such asPatent CN103704784A discloses the fried saline taste walnut kernel of a kind of high-quality production technology, its spyLevy and be, comprise the following steps: 1) impurity removing, 2) sieving and grading, 3) wrap up in clothing before fried,4) sizing after fried cooling, 5) fried, 6) select packaging; It is logical successively by walnut kernel raw materialCross wrap up in that clothing bucket wraps up in that clothing solution wraps up in that clothing, serialization temperature control deep fryer are fried, cooling, sizing bucket fried afterWrap up in clothing powder and wrap up in clothing, select the master operations such as packaging, product is adding without antioxidant, anticorrisive agent etc.Add in the situation of agent, more than can extending the shelf life to 12 month of product; Nothing in product simultaneouslyAflatoxin, salmonella are residual, the security that can improve product, the city that strengthens productField competitiveness. Patent CN102960787A discloses a kind of amber sugar coated walnut meat preparation method, bagDraw together following step: select materials → rinsing → poach → cover sugar → fried → drain and cooling → packaging,It has optimized the technical data of each link, and method is reasonable, and preparation method is easy, adds man-hourBetween short and yield rate is high, it is abundant that the amber sugar coated walnut meat of making has not only retained walnut kernel preferablyNutrition, and color and luster is vivid, sugar-coat thickness is even, sugariness is moderate, and frying is even, mouthfeel shortcakeCrisp and without astringent taste sense, kernel breaking rate is low, color, smell and taste are all good.
But above-mentioned patented technology is not being improved aspect the storage of walnut kernel raw material, and coreThe storage life of peach kernel raw material is the decisive factor that determines the shelf life of fried walnut kernel finished product, simultaneouslyQuality in the storage process of walnut kernel raw material decline cause fried walnut kernel finished product quality andIt is bad that taste flavor obviously becomes. In addition, in described patented technology in core process such as rinsing, cover sugarOptimization on not filling a prescription in step, causes quality and the mouthfeel wind of fried walnut kernel finished productTaste is very common, and the market competitiveness is not strong.
Summary of the invention
The object of the present invention is to provide a kind of high-quality fried walnut kernel, it adopts brand-new floatingScald, fry sugared technique, finished product walnut kernel sugar-coat is even, bright in color, and mouthfeel is crisp and without astringent tasteSense, kernel breaking rate is low, and color, smell and taste are all good.
Another object of the present invention is to provide a kind of processing and storage of high-quality fried walnut kernelMethod, the shelf-life of walnut kernel raw material reaches 12 months, and quality, without obviously worsening phenomenon, is protectedDemonstrate,prove the shelf life of fried walnut kernel finished product; Adopt brand-new blanching, fry sugared operation formula protectDemonstrate,prove finished product walnut kernel sugar-coat even, bright in color, mouthfeel is crisp.
The invention provides a kind of high-quality fried walnut kernel, comprise the component raw material of following weight portion:Walnut kernel 55-65 weight portion, salt 0.9-1.2 weight portion, baking powder 0.14-0.16 weight portion,White granulated sugar 0.4-0.6 weight portion, maltose 0.11-0.15 weight portion and ditert-butylhydro quinone0.0003-0.0004 weight portion, its moisture content of finished products content≤6.5%.
This high-quality fried walnut kernel is prepared by following steps method:
Raw-material storing step: the walnut kernel after walnut peeling is dried to moisture≤6.5wt.%,Adopt packaging bag and the inflated with nitrogen mode of high barrier to pack, refrigeration at 0-4 DEG C;
Blanching step: add following component raw material in water: salt 0.9-1.2 weight portion, bubble are beatenPowder 0.14-0.16 weight portion and walnut kernel 55-65 weight portion, keep micro-and boil, and the blanching time approximately2-3 minute;
Drain step: after blanching finishes, carry out rinsing with circulating water, drain away the water;
Baking step: drain material and proceed to dryer and dry, temperature is at 100-110 DEG C;
Fry sugared step: the raw material configuration liquid glucose by following proportioning: water 0.16-0.18 weight portion,White granulated sugar 0.4-0.6 weight portion, maltose 0.11-0.15 weight portion and ditert-butylhydro quinone0.0003-0.0004 weight portion, adopts the liquid glucose material drying that stir-fries, time 1-3 minute;
Fried step: oil temperature reaches 160 DEG C and starts to drop into the material of frying after sugar, fried time 1-2Minute;
Dnockout cooling step: the material after fried is dumped on the plate that cools cooling;
Packaging step: adopt the packaging bag of high barrier and fill nitrogen mode and pack.
Preferably, in blanching step, keep pressure 0.35-0.4MPa, keep that water is micro-to boil, floatScald time 2-3 minute.
Preferably, fry in sugared step, taking the liquid glucose fried dry of jacketed pan the inside as endpoint foundation.
Preferably, in fried step, become amber as terminal taking fried material floating and colorBasis for estimation.
The present invention also provides a kind of processing and storage method of high-quality fried walnut kernel, comprises following stepRapid:
Raw-material storing step: the walnut kernel after walnut peeling is dried to moisture≤6.5wt.%,Adopt packaging bag and the inflated with nitrogen mode of high barrier to pack, refrigeration at 0-4 DEG C;
Blanching step: add following component raw material in water: salt 0.9-1.2 weight portion, bubble are beatenPowder 0.14-0.16 weight portion and walnut kernel 55-65 weight portion, keep micro-and boil, and the blanching time approximately2-3 minute;
Drain step: after blanching finishes, carry out rinsing with circulating water, drain away the water;
Baking step: drain material and proceed to dryer and dry, temperature is at 100-110 DEG C;
Fry sugared step: the raw material configuration liquid glucose by following proportioning: water 0.16-0.18 weight portion,White granulated sugar 0.4-0.6 weight portion, maltose 0.11-0.15 weight portion and ditert-butylhydro quinone0.0003-0.0004 weight portion, adopts the liquid glucose material drying that stir-fries, time 1-3 minute;
Fried step: oil temperature reaches 160 DEG C and starts to drop into the material of frying after sugar, fried time 1-2Minute;
Dnockout cooling step: the material after fried is dumped on the plate that cools cooling;
Packaging step: adopt the packaging bag of high barrier and fill nitrogen mode and pack.
Preferably, in blanching step, keep pressure 0.35-0.4MPa, keep that water is micro-to boil, floatScald time 2-3 minute.
Preferably, fry in sugared step, taking the liquid glucose fried dry of jacketed pan the inside as endpoint foundation.
Preferably, in fried step, become amber as terminal taking fried material floating and colorBasis for estimation.
Beneficial effect of the present invention has:
1, adopt dry rear moisture≤6.5% walnut raw material, then carry out nitrogen-filled packaging, put into0-4 DEG C of freezer refrigerates, and the shelf-life of walnut kernel can be extended to 12 months, quality withoutObviously worsen phenomenon.
2, the formula of adopt brand-new blanching, frying sugared operation has ensured that finished product walnut kernel sugar-coat is equalEven, bright in color, mouthfeel is crisp and without astringent taste sense, kernel breaking rate is low, and color, smell and taste are all good.
Brief description of the drawings
Fig. 1 is the procedure of processing flow chart of high-quality fried walnut kernel of the present invention.
Detailed description of the invention
Can be further by specific embodiments of the invention given below and comparing embodimentBe well understood to the present invention, but they not limitation of the invention. Specific embodiment and comparisonThe part not describing in detail in embodiment is to adopt prior art, known technology means and industryStandard obtains.
Except as otherwise noted, the percentage adopting in the present invention is percetage by weight.
Embodiment 1
1, walnut kernel raw-material storing
Walnut kernel supplied materials acceptance procedures:
After walnut kernel supplied materials, notify production controller to carry out an acceptance inspection, carry out organoleptic examination and physics and chemistry and detect.Detect qualified can warehouse-in in storage. As sense organ has flaw, must select raw material, pick out damaged fruit,Blackspot fruit and impurity. Raw material as partially damp in moisture will carry out airing, in the time of kernel moisture≤8%,Need be controlled in March storage time to next year, moisture as needed≤6.5% can put in storage.
Nitrogen-filled packaging technological process and operation sequence:
Nitrogen charging equipment is tried out, and whether checkout facility normally runs well.
The walnut kernel that quantitative weighing has been up to the standards also carries out vacuum pack with nitrogen, fills nitrogen rate99.9%. After vacuum pack with nitrogen, check whether packaging has the situations such as not firm, the false envelope of sealing,If any repacking.
Warehouse-in storage:
Receiving inspection person carries out organoleptic examination to the material that will allot, can adjust after the assay was approvedDial; Material needs by date, numbering etc. piled up, from wall 30cm, deposit every ground 10cm,Warehouse needs that temperature need keep dry, cool place, does not allow to put with poisonous and harmful article are mixed, carries out anti-The measures such as mouse. As put into production, the qualified product subsequent processing of being allowed for access after testing, through inspectionTest substandard product by not conforming to the operation of product control program.
2, processing method
Incorporated by reference to the procedure of processing flow chart with reference to accompanying drawing 1, the procedure of processing of the present embodiment asUnder:
Select:
Walnut kernel raw material is poured on and is selected on operation element platform; Impurity is selected, comprised certainlyBody impurity is as shell; Reject the raw material of surperficial drying shrinkage, blackout; Raw material is crossed 4 mesh sieves, rejects sieveLower thing, focuses on.
Blanching:
Jacketed pan is cleaned up and add 100 kilograms water (in production process, can be for the first timeAfter strict weighing, do water level mark, then all can add water by mark); Start jacketed pan air inletValve heats the water in jacketed pan, keeps pressure 0.35-0.4MPa; When water in jacketed panAfter micro-boiling (approximately having 5cm to seethe with excitement above by pot limit in jacketed pan), by preparing burden A's in table 1Formula adds edible salt component materials in pot, and gentle agitation makes it to dissolve, and presses in table 1The formula of batching A drops into walnut kernel component materials;
Walnut kernel raw material enters after pot, institute's blanching material stirred with stainless steel ware, untilMicro-boiling, adds baking powder component materials by the formula of the A for preparing burden in table 1, keeps that water is micro-boils,About 2-3 minute of blanching time;
Material takes the dish out of the pot and wants rapidly, midway material must not rest in jacketed pan excessively long-time, in order to avoidExcessively be heated.
Drift ice, drain:
Material, after blanching finishes, must take the dish out of the pot immediately, with there being the container of mesh to hold, and with flowingMoving water carries out drift ice; After drift ice finishes, must rinse one time with running water; Thing after flushing finishesMaterial, container is gone up shelf together, drains away the water.
Dry:
Drain material and need to drain to container bottom and flow down without the obvious consecutive globule, represent material dropDry and hard bundle, can dry. Dryer air door is adjusted to half-open position, adjusts heat exchanger admissionPressure size, control instrument temperature is at 100-110 DEG C; By whole dryer working interface furnishingsClosed condition, the about 20kg of material (every pot of blanching material roughly divides four parts) after draining successivelyPour dryer top layer into, and shakeout; At interval of 5 minutes, successively regulate from bottom to up dryerThe open and close of louver, successively moves down material, and bottom material falls to discharge bucket; Repeat againState operation; The material container of having dried end in discharge bucket is taken out, for subsequent use.
Fry sugar:
Opening jacketed pan intake valve heats jacketed pan; By the formula of the B for preparing burden in table 1Water gaging is poured jacketed pan into; Take white granulated sugar and maltose component by the formula of the B for preparing burden in table 1Material also will be poured in pot, stir and will make it fully to dissolve with scoop;
Material drying after drying is poured in the jacketed pan that is dissolved with liquid glucose, stirred with scoopStir; (TBHQ is tertiary butyl pair to measure TBHQ component by the formula of the B for preparing burden in table 1Benzenediol, as generally acknowledging in the world one of best food antioxidant), be poured on above-mentioned interlayerIn pot, and do not stop to stir with scoop;
Keep jacketed pan pressure to remain on 0.35-0.4MPa, and constantly material is carried out with scoopFlip-flop transition about 1-3 minute;
Taking jacketed pan the inside liquid glucose fried dry as basis for estimation, fry 1-3 minute material scoop through sugarScoop up be placed in special implement, treat fried.
Fried:
Processing procedure QC personnel first carry out physics and chemistry detection to the fried oil that will come into operation, and are up to the standardsAfter can come into operation; Pour into and account for 7 points of full fried oil of deep fryer volume; Check that oil filtersWhether screen cloth is intact, clean, opens oil and is circulated throughout filter pump, makes the oily normal circulation in pot, opensOpen frying apparatus igniter;
Sight find oil temperature reach 160 DEG C start drop into fried sugar material, fried time 1-2Minute, endpoint is amber during as fried end according to having become taking material floating and colorBetween, now product little bubble around, surperficial relatively placidity;
Fried end, rises fried basket immediately, leaves pasta, stops 5-10 second, then fallsEnter material hopper.
Dnockout, cooling:
Open the wind circulating system switch of corrosion resistant plate and the row of the interchange above corrosion resistant plateFan swicth, can select the quantity of opening according to temperature; Open Fryer material basket rising switch,Make hopper increase and transfer to funnel under chilling room, the material after fried is dumped into chilling roomStainless steel cool on plate, material is lowered the temperature in time;
In material temperature-fall period with special dnockout utensil to being poured on the material cooling on plate toward fourBreak up out in week and in dnockout process, keep firmly evenly must not be firmly with the utensil material of extruding;The material that economy-combat is scattered pushes away material toward cooling the latter half of of plate with horizontal the pushing away of dnockout special implement, fromSo cooling or adopt air-cooled, guarantee material be down to a little more than or natural temperature.
Packaging:
The Honeyed Walnuts that quantitative weighing is cooling also pack by proprietary bags; Product after quantitative packageProduct, can temporarily be stored in make-up room, allot in the lump warehouse-in after end to be produced.
The packaging of this fried walnut kernel finished product can be with reference to the packaging process of walnut kernel raw material.
The formula rate of the sugared step batching of table 1 blanching step batching A and stir-fry B
Embodiment 2
The process of this embodiment is substantially the same manner as Example 1, and the adjustment of its formula refers to table 1.
Embodiment 3
The process of this embodiment is substantially the same manner as Example 1, and the adjustment of its formula refers to table 1.
Organoleptic indicator's evaluation result and the shelf-life of table 20 people groups
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Color and luster | Amber light | Amber light | Amber light |
| Local flavor | Pure | Pure | Pure |
| Sugariness | Agreeable to the taste | Agreeable to the taste | Agreeable to the taste |
| Mouthfeel | Mouthfeel is crisp | Mouthfeel is crisp | Mouthfeel is crisp |
| Quality | Sugar-coat is even | Sugar-coat is even | Sugar-coat is even |
| Kernel breaking rate | Extremely low | Extremely low | Extremely low |
| The walnut kernel shelf-life | 12 months | 12 months | 12 months |
| The finished product shelf-life | 12 months | 12 months | 12 months |
The sense organ that table 2 has provided ten people groups of the fried walnut kernel that embodiment 1 to 3 makes refers toMark evaluation result and shelf-life, all meet national standard " GB/T22165-2008 nut roasted seeds and nutsFood general rule " requirement.
Above disclosed is only the preferred embodiments of the present invention, certainly can not limit with thisDetermine the present invention's interest field, the equivalent variations of therefore doing according to the present patent application the scope of the claims,Still belong to the scope that the present invention is contained.
Claims (6)
1. a high-quality fried walnut kernel, is characterized in that: the component that comprises following weight portion is formerMaterial: walnut kernel 55-65 weight portion, salt 0.9-1.2 weight portion, baking powder 0.14-0.16Weight portion, white granulated sugar 0.4-0.6 weight portion, maltose 0.11-0.15 weight portion and spyButylhydroquinone 0.0003-0.0004 weight portion, its moisture content of finished products content≤6.5%.
2. high-quality fried walnut kernel according to claim 1, is characterized in that: by as followsStep method prepares:
Raw-material storing step: the walnut kernel after walnut peeling be dried to moisture≤6.5wt.%, adopts packaging bag and the inflated with nitrogen mode of high barrier to pack, at 0-4 DEG CRefrigeration;
Blanching step: add following component raw material in water: salt 0.9-1.2 weight portion, bubble are beatenPowder 0.14-0.16 weight portion and walnut kernel 55-65 weight portion, keep micro-and boil, blanchingAbout 2-3 minute of time;
Drain step: after blanching finishes, carry out rinsing with circulating water, drain away the water;
Baking step: drain material and proceed to dryer and dry, temperature is at 100-110 DEG C;
Fry sugared step: the raw material configuration liquid glucose by following proportioning: water 0.16-0.18 weight portion,White granulated sugar 0.4-0.6 weight portion, maltose 0.11-0.15 weight portion and tertiary butyl are to benzeneDiphenol 0.0003-0.0004 weight portion, adopts the liquid glucose material drying that stir-fries, time 1-3Minute;
Fried step: oil temperature reaches 160 DEG C and starts to drop into the material of frying after sugar, fried time1-2 minute;
Dnockout cooling step: the material after fried is dumped on the plate that cools cooling;
Packaging step: adopt the packaging bag of high barrier and fill nitrogen mode and pack.
3. a processing and storage method for high-quality fried walnut kernel, is characterized in that: comprise followingStep:
Raw-material storing step: the walnut kernel after walnut peeling be dried to moisture≤6.5wt.%, adopts packaging bag and the inflated with nitrogen mode of high barrier to pack, at 0-4 DEG CRefrigeration;
Blanching step: add following component raw material in water: salt 0.9-1.2 weight portion, bubble are beatenPowder 0.14-0.16 weight portion and walnut kernel 55-65 weight portion, keep micro-and boil, blanchingAbout 2-3 minute of time;
Drain step: after blanching finishes, carry out rinsing with circulating water, drain away the water;
Baking step: drain material and proceed to dryer and dry, temperature is at 100-110 DEG C;
Fry sugared step: the raw material configuration liquid glucose by following proportioning: water 0.16-0.18 weight portion,White granulated sugar 0.4-0.6 weight portion, maltose 0.11-0.15 weight portion and tertiary butyl are to benzeneDiphenol 0.0003-0.0004 weight portion, adopts the liquid glucose material drying that stir-fries, time 1-3Minute;
Fried step: oil temperature reaches 160 DEG C and starts to drop into the material of frying after sugar, fried time1-2 minute;
Dnockout cooling step: the material after fried is dumped on the plate that cools cooling;
Packaging step: adopt the packaging bag of high barrier and fill nitrogen mode and pack.
4. the processing and storage method of high-quality fried walnut kernel according to claim 3, its spyLevy and be: in blanching step, keep pressure 0.35-0.4MPa, keep that water is micro-to boil, floatScald time 2-3 minute.
5. the processing and storage method of high-quality fried walnut kernel according to claim 3, its spyLevy and be: fry in sugared step, comply with taking the liquid glucose fried dry inside jacketed pan as endpointAccording to.
6. the processing and storage method of high-quality fried walnut kernel according to claim 3, its spyLevy and be: in fried step, become amber as whole taking fried material floating and colorPoint basis for estimation.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360578A (en) * | 2016-08-30 | 2017-02-01 | 郑州荣利达生物科技有限公司 | Amber sugar coated walnut meat and preparation method thereof |
| CN106551355A (en) * | 2016-09-30 | 2017-04-05 | 广元棒仁食品科技股份有限公司 | Caramel Semen Persicae and preparation method thereof |
| CN107279927A (en) * | 2017-07-17 | 2017-10-24 | 云南摩尔农庄生物科技开发有限公司 | Fried walnut with the long shelf-life |
| CN107484865A (en) * | 2017-07-27 | 2017-12-19 | 东阿阿胶股份有限公司 | A kind of donkey-hide gelatin amber sugar coated walnut meat and preparation method thereof |
| CN110584053A (en) * | 2019-09-29 | 2019-12-20 | 北京林业大学 | Flavored walnut and method for preparing flavored walnut |
| CN112244125A (en) * | 2020-10-23 | 2021-01-22 | 广东南兴天虹果仁制品有限公司 | Walnut kernel baking and frying device, baking and frying method and production process |
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| CN102960787A (en) * | 2012-11-16 | 2013-03-13 | 葛伟 | Manufacturing method of amber sugar coated walnut meat |
| CN103349312A (en) * | 2013-07-12 | 2013-10-16 | 四川茂华食品有限公司 | Process for storing and processing walnuts |
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| CN101946926A (en) * | 2010-09-07 | 2011-01-19 | 杨柏金 | Method for preparing amber walnut kernel |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360578A (en) * | 2016-08-30 | 2017-02-01 | 郑州荣利达生物科技有限公司 | Amber sugar coated walnut meat and preparation method thereof |
| CN106551355A (en) * | 2016-09-30 | 2017-04-05 | 广元棒仁食品科技股份有限公司 | Caramel Semen Persicae and preparation method thereof |
| CN107279927A (en) * | 2017-07-17 | 2017-10-24 | 云南摩尔农庄生物科技开发有限公司 | Fried walnut with the long shelf-life |
| CN107484865A (en) * | 2017-07-27 | 2017-12-19 | 东阿阿胶股份有限公司 | A kind of donkey-hide gelatin amber sugar coated walnut meat and preparation method thereof |
| CN110584053A (en) * | 2019-09-29 | 2019-12-20 | 北京林业大学 | Flavored walnut and method for preparing flavored walnut |
| CN112244125A (en) * | 2020-10-23 | 2021-01-22 | 广东南兴天虹果仁制品有限公司 | Walnut kernel baking and frying device, baking and frying method and production process |
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Application publication date: 20160525 |