Views: 260 Author: Site Editor Publish Time: 2023-12-18 Origin: Site
Nuts have a distinct whiff of fruitiness and a chewy texture. As a result of the processing of baking and seasoning, the distinctively fruity aroma of nuts will be better discharged, and the aroma will be more powerful. In addition, the flavour of roasted nuts will be more crisp than unroasted ones. A wide variety of nuts, including peanuts, walnuts, cashews, almonds, pine nuts, hazelnuts, and others, can be roasted and consumed after the roasting process. Let's discuss about the method of baking nuts and the equipment that is used for it today.
When baking nuts, the temperature should not be allowed to go too high. Once the temperature reaches an excessive level, it is highly probable that the exterior will get charred, while the interior will not be completely baked, and the aroma will not be able to be fully carried out. Even more significantly, the unsaturated fatty acids found in the majority of nuts have a very low resistance to heat, and it is possible that their nutritional value will be lost when they are exposed to high temperatures.
Additionally, once the nuts have been roasted, they should be removed from the baking equipment as soon as possible so that they can go through the cooling process. This is done to prevent the residual temperature of the baking equipment from continuing to heat the nuts, which would cause them to burn and get burned. The colour of the roasted nuts will gradually become darker, ultimately reaching a golden brown or dark brown hue as the process of cooling continues.
The drum baking machines, continuous baking machines, and continuous baking and chilling integrated machines are the three types of nut baking equipment that are most commonly used in the nut processing sector at the present time. Roller baking machines are excellent for nut baking on a small scale or for processing that does not include automation. On the other hand, continuous baking machines and integrated machines that combine baking and cooling are suitable for large-scale automated manufacturing.
When it comes to using baking equipment, the most important thing is to combine the requirements of food processing, adjust the baking temperature appropriately, and bake for the proper amount of time.
There is a significant opportunity for nut baking and processing in light of the growing tendency of the general population consuming nuts on a daily basis. With a firm grasp on the development trend of the industry, our company is able to construct nut baking processing solutions in a flexible manner, taking into account the specific circumstances of each individual customer. This will always assist you in becoming more efficient in the nut processing track.
You are more than welcome to get in touch with us at any time if you have any questions or concerns regarding the nut baking process or the equipment involved. In addition, we would be delighted to have you visit our research and development facility for the purpose of conducting an on-site inspection and engaging in cooperative exchange.
In the United States, the pecan tree, which belongs to the Pecan family, is often referred to as the thin-shelled or long walnut, which is also referred to as pecan or hickory in English. Pecan is also known as the Pecan genus. The pecan is one of the top ten nuts in the world, and it has a huge shape that is similar to that of an olive. Its flesh is rich and fragrant. The pecan is a long, oval-shaped dried fruit that is native to the United States of America and northern Mexico on the continent of North America. It has now become one of the tree species that are used to produce dry fruit around the world. The kernels of this plant have substantial nutritional and health benefits.
It is possible to peel the green root fruit by hand because it has a thin skin and is of great quality. The flavour of the fruit kernels is somewhere in the middle of that of the larger walnuts that we frequently consume, and they have a texture that is both fragrant and crispy, which has garnered a lot of praise. It falls under the category of pure wild fruit and is one of the seventeen varieties of walnuts that may be found around the world. It is a natural, environmentally friendly cuisine that does not contribute to any pollution of the environment and is nourished by the spiritual energy of mountains.
The pecan, which is also referred to as the "longevity fruit," has the ability to nourish the kidneys and the brain, as well as the stomach and the qi, and it can also moisturise the skin and the hair. The Xinjiang Uyghur Autonomous Region in China is known for its speciality, which is the Bi Gen fruit, which is produced in large quantities in nations such as Australia and North America. These days, Zhejiang Province has also begun a limited number of experimental plantings, and the fruit that it produces is not only delicious but also abundant in nutrients. The pecan is a dried fruit that is both uncommon and tasty.
When it comes to the processing technology for Bi Gen fruit, drying is an essential component. Drying is directly responsible for determining the shelf life of the fruit as well as the flavour and quality of the final product. The water content of freshly picked Bi Gen fruit can reach up to thirty percent, but the drying process can reduce it to between two and three percent. When the fruit breaks, it will also shrink to the inside of the shell and detach from the inner wall of the shell. This ensures that the kernel will not be damaged by the fruit when it breaks.
Shell fruits are typically dried at the following temperatures and for the following amount of time: 30-degree Celsius (two to three days) -38 degrees Celsius (one to two days) -45 degrees Celsius (one to two days) Dry until the appropriate moisture content is obtained, which is -5 degrees Celsius. The starting humidity of the fruit, the relative humidity of the air, and the needed ultimate moisture content of the fruit after drying are the conditions that have an impact on the amount of time it takes for the fruit to dry. In the event that the beginning humidity, relative humidity of the air, and needed moisture content are all high, the required time should be extended; in the event that these factors are not high, the required time should be reduced, depending on the particular circumstances.
A determination of the beginning drying temperature ought to be made on the basis of the moisture content of the fruit kernels that are accompanied by shells. The temperature at which the kernels are dried should not be more than 30 degrees Celsius if the moisture content of the kernels is between 25 and 28 percent. The drying temperature should not be higher than 38 degrees Celsius when the moisture content of the nuts is between 15 and 20 percent. When the moisture level of nuts is between 10 and 15 percent, the temperature at which they are dried should not be higher than 45 degrees Celsius. It is recommended that the drying temperature not go above fifty degrees Celsius when the moisture content of the fruit kernels is between seven and ten percent. In the event that this does not occur, the fruit shell will fracture while it is being baked, the kernel will turn brown, and the overall quality of the product will suffer.
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