Evaluation of Processing Technology for 4 Types of Seasoned Walnut Kernels
Using walnuts,walnut kernels and 4 types of seasoned walnut kernels as test materials,safety indicators such as acid value,lead content,aflatoxin B,content and peroxide value were measured to evaluate the processing technology of the 4 types of seasoned walnut kernels.The results showed that the acid value,lead content,aflatoxin B,content and peroxide value of the tested walnuts,walnut kernels and 4 seasoned walnut kernels were all lower than the standard values which meeting the requirements of national standards.During the processing of walnut kernels,attention should be paid to control-ling the processing temperature and heating time to avoid oxidation and deterioration.Except for 2018,the lead content in the walnut kernels of the other 3 years was higher than that of walnuts which indicating a certain degree of lead pollution ex-isted in the mechanized production process of walnut shell breaking and kernel extraction.In addition,the peroxide value of salt and pepper walnut kernels was significantly higher than that of walnuts,walnut kernels and 3 other seasoned walnut kernels which might be related to the longer frying time during the processing.
万方数据
维普
