Views: 219 Author: Site Editor Publish Time: 2023-08-18 Origin: Site
Macadamia nut, known as the "King of Nuts in the World", is extremely rich in nutrients, with an oil content of 60-80% and rich in calcium, phosphorus, iron, vitamins B1, B2, and amino acids. The fruit is not only delicious and nutritious, but also has the function of softening blood vessels, reducing the incidence rate of heart disease and hypertension. It is very suitable for the elderly or people with high blood lipids.Secondly, unsaturated fatty acids are crucial for the development of the brain, Macadamia nut is suitable for all ages and has a broad market prospect.
The mature Macadamia nut just picked from the tree has a layer of green skin, with a moisture content of up to 45 in the skin and about 23-25 in the kernel. It is best to spread the fruit by hand on the day it is harvested to prevent the pile from heating up, as fruits that have not been peeled can generate heat due to respiration (sometimes up to 10℃) during storage, which can lead to kernel spoilage.
There are two types of peeling: manual peeling and mechanical peeling. Currently, due to the low yield of nuts in China and the fear of damaging the kernels, manual peeling is used. Before manual peeling, it is best to leave the peeled nuts in the sun for 1-2 days to allow the skin to dry and crack, and then use manual peeling to make it easier. But mechanical peeling requires high moisture content in the green skin of the fruit, and peeling processing is carried out when the kernel and shell are in a solid state.
Find tools to "slit". If making cream flavored macadamia nuts, you need to first slit them. The function of the slit is to allow the taste to blend into the nuts; If you want to make authentic Macadamia nut, you can sew it after the production is completed.
Next is the seasoning process. If you want to make a creamy flavor, you can buy ingredients, adjust the concentration, and soak the fruit on top.
Drying is a crucial part of the processing technology of Macadamia nut, which directly determines the shelf life of the fruit and the taste and quality of the final product. The newly harvested Macadamia nut contains up to 30% moisture, and the drying process can reduce the moisture content to 2 to 3%. The fruit will also shrink to the inside of the shell and separate from the inner wall of the shell, ensuring that the fruit will not damage the kernel when it breaks.
The general drying temperature and time for shelled fruits are as follows: 30 ℃ (2-3d) → 38 ℃ (1-2d) → 45 ℃ (1-2d) → 50 ℃ (until the required moisture content is reached). The drying time is influenced by the following conditions: the initial humidity of the fruit, the relative humidity of the air, and the required final moisture content of the fruit after drying. If the initial humidity, relative humidity of the air, and required water content are all high, the required time should be longer, otherwise it should be shorter, depending on the specific situation.
In addition, the initial drying temperature should be determined based on the moisture content of the fruit kernels with shells. If the moisture content of the kernels is 25% -28%, the drying temperature should not exceed 30 ℃; If the moisture content of the fruit kernels is 15% -20%, the drying temperature should not exceed 38 ℃; If the moisture content of the fruit kernels is 10% -15%, the drying temperature should not exceed 45 ℃; If the moisture content of the fruit kernels is 7% -10%, the drying temperature should not exceed 50 ℃; Otherwise, during the baking process, the shell will crack, the kernel will turn brown, and the quality of the product will be reduced.