Pine nuts are a nutrient-dense traditional Chinese health food, known for their rich content of proteins, fats, carbohydrates, and bioactive compounds. In every 100 grams, there are approximately 16.7 grams of protein, 63.3 grams of fat, and 9.8 grams of carbohydrates, along with essential vitamins, minerals, phospholipids, octacosanol, and sterols. Notably, they contain beneficial unsaturated fatty acids like linoleic acid and alpha-linolenic acid, which support heart health and overall well-being.
Pine nuts offer various benefits such as anti-aging effects, cardiovascular protection, moisturizing the internal organs, improving skin condition, calming the mind, and boosting energy. They can be processed into canned products, beverages, and more, making them versatile for both direct consumption and industrial use.
**Canned Pine Nuts**
The production process involves several key steps: raw material selection, shelling, peeling, cleaning, filling, exhausting, sealing, sterilization, cooling, and final inspection.
1. **Raw Material Selection**: Choose dry, clean, intact pine nuts free from pests, mold, and damage. Remove any impurities.
2. **Peeling and De-astringency**: Soak the selected nuts in warm water (around 50°C) for 3–5 days, changing water 1–2 times to remove bitterness. Then cook in boiling water for 1–2 minutes, cool in cold water, and peel manually or mechanically.
3. **Canning**: After sifting out broken pieces, weigh and place 240g per can. Prepare a seasoning broth with citric acid to adjust pH to 5–5.5, and maintain a headspace of 6–8 mm.
4. **Exhaust and Sealing**: Place cans in an exhaust chamber until the center reaches above 85°C, then seal using a vacuum sealer with pressure over 53.38 kPa.
5. **Sterilization and Cooling**: Sterilize the sealed cans, then cool them to around 40°C using hot water.
6. **Inspection**: Store the product at 37°C ± 2°C for 5–7 days to detect defects such as leaking or spoiled cans before final storage.
**Soft-Canned Pine Nuts**
This method includes soaking, pre-cooking, peeling, dehydration, rinsing, sugar coating, frying, and packaging.
1. **Raw Material Selection**: Use uniform, dried pine nuts with no insects or mold, cleaned using a sieve.
2. **Pre-cooking and Peeling**: Boil for 1–2 minutes, cool, and peel by hand or chemically. Soak in warm water for 2–3 days.
3. **Sugar Coating**: Mix 50 kg sugar, 5 kg glucose, 1.5 kg honey, 30 g citric acid, and 2 kg salt in a pot. Boil, add pine nuts, and simmer for 10–15 minutes. Ensure the syrup concentration is above 75%.
4. **Frying**: Fry sugared nuts at 150–160°C until golden and dry. Cool quickly and prevent sticking.
5. **Packaging**: Centrifuge oil off, weigh, and seal in flexible bags.
**Pine Nut Beverage**
The process includes raw material processing, peeling, dehydration, pre-cooking, refining, blending, homogenization, bottling, sterilization, and cooling.
1. **Raw Material Selection**: Sort and remove damaged or oxidized nuts.
2. **Peeling and De-astringency**: Similar to previous methods.
3. **Pre-cooking**: Cook in hot water (70–80°C) for 10–15 minutes to soften texture.
4. **Refining**: Grind in a steel mill, adding 3–5 times water. Add 0.1% pyrophosphate and sulfurous acid to prevent discoloration.
5. **Formulation**: Add 10% sugar, 0.5% honey, 0.15% glycerol monostearate, 0.2% propylene glycol alginate, 0.1% soy lecithin, and adjust pH to 5.0 with citric acid.
6. **Homogenization**: Use high-pressure homogenizer at 25 MPa for stability.
7. **Bottling and Sterilization**: Fill bottles with liquid at ~85°C, seal, and sterilize before cooling.
**Pine Nut Dessert**
The process includes raw material selection, pretreatment, refining, pulping, and packaging.
1. **Raw Material Selection**: Use 30 parts pine nuts, 30–100 parts sugar, 25 parts red adzuki beans, 35 parts agar, and 0.08% sodium benzoate.
2. **Pretreatment**: Soak agar in 20 times its weight of water, then melt at 90–95°C. Cook and mash red beans, filter to make paste.
3. **Processing**: Boil pine nuts, grind into slurry, add sugar and stir. Heat to 101–102°C with 65–67% solids.
4. **Making the Dessert**: Combine agar, sugar, and bean paste. Add pine nuts and sodium benzoate, pour into molds, and let set for 30–40 minutes before packing.
These processes ensure that pine nuts are transformed into safe, nutritious, and appealing products suitable for a wide range of consumers.
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