Introduction to the processing method of crispy walnut kernel

   (1) raw materials prepare peeled walnut kernel, starch, whole milk powder, granulated sugar, honey, syrup, protein sugar, β-cyclodextrin, vanillin, sodium D-isoascorbate, sodium bicarbonate, citric acid, malic acid.

   (2) technological process preparation of crisp syrup: starch, water → gelatinized → hot paste (sweetener, acidifier, sodium D-isoascorbate, whole milk powder) → cooling → preparation (sodium bicarbonate, β-cyclodextrin, vanillin) → crisp syrup.

   production process: peeled walnut kernel → sugar-coated → baking → cooling → finishing → bagging → sealing → inspection → packing → into storage.

The picture shows: crispy walnut kernel

Operation points of    (3)

Selection of    walnut raw materials: no impurities, no pollution, no peculiar smell, noodles clean and hygienic, large, thin shell, neat size, kernel rate of more than 40%.

   shelling: generally manual peeling to reduce the fragmentation of walnut kernels.

   walnut kernel selection: remove broken kernels, insect kernels, moldy kernels and other unqualified kernels and remove impurities.

   peeling: use 0. 4% sodium stearate and 0. 2% sodium hydroxide solution, peel for 10 minutes at 95 ~ 100 ℃, then use 0. 1% citric acid neutralized. Among them, the ratio of solution to walnut kernel is 3: 4: 1. Cool with water before neutralization, rinse to remove residual skin and residual alkali.

   color protection: 0. 1% citric acid, 0. 15% zinc chloride and 0. The ratio of 1% sodium ascorbate solution to walnut kernel is 1. 5% 2: 1, dipped for 20 minutes.

   dehydration: centrifugal dehydration, 2000 rpm / min, dehydration for 15 minutes, so that the water content ≤ 20%.

Gelatinization of    starch with water: boil water 10 times the weight of starch, then use cold water soap paste, add boiling water to gelatinize at the same time, add milk powder, sugar, acid and sodium D-isoascorbate, stir constantly to prevent local coke, and cool to 50 ℃ in time after starch is cooked.

Sugar coating on   : according to the ratio of peeled walnut to crisp syrup of 2: 3: 4, stir and row evenly, the temperature can rise from 50 ℃ to 80 ℃. After 1 hour of treatment, the excess slurry can be filtered out and can be reused.

   baking: spread the sugar-coated walnut kernels evenly on the material drying plate, enter the oven, then bake at 110℃ to the moisture content ≤ 7%, then cool.

   cooling and finishing: cool when the temperature is below 20 ℃ and the humidity is less than 70% to prevent moisture absorption. After cooling to room temperature, sieve with 10-20 purpose vibrating screen, the upper part of the screen can be packaged, and the lower part of the screen is granular syrup, which can be added to the crisp syrup for reuse.

   bagging: 130mm x 170mm aluminum foil composite bag is used to prevent sundries from entering the bag.

   sealing: use vacuum inflatable packaging machine to seal, first suck the air out of the bag. Filled with nitrogen, the product can be preserved for more than 1 year, and if the non-inflatable package is used, it can also be kept for 8 months without changing color and flavor. Check whether the mouth of the bag is sealed in time after sealing.

   packing, storage: each box into 50 bags, pick out the bags that are not tightly sealed and not strong. The storage temperature was lower than 20 ℃.