Development Of Flavory Product Of Xinjiang Thin-shinned Walnut And Establishment And Evaluation Of Shelf-life Forecast Model

Through the analysis to the major components of the Hetian thin-skinned walnut,it's confirmed that the nutritional value is better than ordinary walnut. On protection of the best sensory quality, the walnut seed coat was flayed by several methods, and then products'aging. We studied the spicy and creamy flavor walnut production process. The best formula was used to obtain a certain amount of flavor products, and then we studied the changes of the sensory quality and the physical and chemical properties at different temperatures and different times, and then explore the relationship between the physical and chemical indicators and temperature and time by modeling. And predict the remaining shelf-life under the specific temperature. The main research content and results are as follows:1. Through the appearance and analysis of the internal components and comparison, the Hetian thin-skinned walnut achieve the quality grade of the national standards.2. On research of peeling the coat by being immersed in boiling water or lye, the first way is better. Directly immersed in boiling water for 4~6min, the nutcoat can be completely peeled, and nuts get better texture, color and luster; immersed in NaOH solution at room or boiling temperature, will change the color of nucleolus to lower quality; and done in 1.5% Na2CO3 solution, temperature 75℃, heating 15min can also get good result.3. Aging with boiling, frying, baking and microwave, through the score of sensory quality, we can see the curing effect that using microwave is the best, then baking, and the boiling way is worst.4. Using orthogonal method 34, study the best production technology of spicy and creamy flavor walnut. And summarized and analysis the critical control point, and establish methods of CCP for large-scale production.5. According to the results of sensory scores and physical and chemical indicators ,analysis and obtain the flavor ptoducts'shelflife under refrigeration and normol temperature condition.6. According to life acceleration principle,use Weibull Hazard Analysis or results of determination of AV and POV to Fit quality degeneration models,then confirm the shelflife model through the observed values under refrigeration and normal temperatures,and use the values obtained under undulation temperatures to confirm models of AV and POV changes.