Talk about the preservation technology of nuts in roasting

Nuts have a unique fruity flavor and chewy characteristics, in the process of Western-style baking, the appropriate addition of some nuts, not only can enhance the appearance and nutritional value of the product, but also add a different flavor and mellow taste

Nuts have a hard skin and contain one or more seeds, common pine nuts, hazelnuts, pistachio kernels, almonds, chestnuts, peanuts, walnuts, cashews, macadamia nuts, white fruits and so on

From the analysis of nutritional composition, the content of high-quality fat in nuts can reach more than 40%, the protein content is mostly 12%-36%, and the carbohydrate is below 15%, and it is rich in essential nutrients

Fresh nuts are usually processed into various types of nuts and sold after drying, and in the process of processing and storage, they are prone to defeat, mildew and insects because of their rich nutrition and active ingredients

Consumption of oils that are severely oxidized and rancid can have an impact on

The effects of oxidation, microbial contamination, and insect pests on nuts are irreversible

Oil oxidation is the process

Antioxidants react with free radicals to block subsequent cascading oxidation, thereby protecting the unsaturated fatty acids and active substances in nuts

Avoiding direct contact between nuts and oxygen is often considered a good solution to oxidation problems

The use of deoxidizers in conjunction with antioxidants can obtain obvious preservation effects

Microbial contamination in dried nuts is mainly related to mold pollution, and since most molds are aerobic microorganisms, they can be solved

The role of deoxidizers in preserving dried nuts is obvious

(HE Song)

China Food News (2022-09-05 05 edition)