CN101791142B - Method for peeling almond or peach seed by freezing - Google Patents
Method for peeling almond or peach seed by freezing Download PDFInfo
- Publication number
- CN101791142B CN101791142B CN2010101350822A CN201010135082A CN101791142B CN 101791142 B CN101791142 B CN 101791142B CN 2010101350822 A CN2010101350822 A CN 2010101350822A CN 201010135082 A CN201010135082 A CN 201010135082A CN 101791142 B CN101791142 B CN 101791142B
- Authority
- CN
- China
- Prior art keywords
- almonds
- peach kernels
- peeling
- peach
- freezing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 60
- 241000220304 Prunus dulcis Species 0.000 title claims abstract description 59
- 235000020224 almond Nutrition 0.000 title claims abstract description 59
- 238000007710 freezing Methods 0.000 title claims abstract description 19
- 230000008014 freezing Effects 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000011437 Amygdalus communis Nutrition 0.000 title claims description 6
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000000428 dust Substances 0.000 claims abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 206010053615 Thermal burn Diseases 0.000 abstract 1
- 238000004925 denaturation Methods 0.000 abstract 1
- 230000036425 denaturation Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 238000007667 floating Methods 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000018633 Prunus armeniaca Species 0.000 description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- XUCIJNAGGSZNQT-JHSLDZJXSA-N (R)-amygdalin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O[C@@H](C#N)C=2C=CC=CC=2)O1 XUCIJNAGGSZNQT-JHSLDZJXSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000008425 Protein deficiency Diseases 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 229940089837 amygdalin Drugs 0.000 description 1
- YZLOSXFCSIDECK-UHFFFAOYSA-N amygdalin Natural products OCC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC(C#N)c3ccccc3 YZLOSXFCSIDECK-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- YGHHWSRCTPQFFC-UHFFFAOYSA-N eucalyptosin A Natural products OC1C(O)C(O)C(CO)OC1OC1C(OC(C#N)C=2C=CC=CC=2)OC(CO)C(O)C1O YGHHWSRCTPQFFC-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
杏仁或桃仁的冷冻去皮方法，将杏仁或桃仁清洗后去除表面浮尘，然后浸泡于水中后进行低温冷冻，将冷冻后的杏仁或桃仁迅速置于沸水中热烫，取出后迅速进行机械去皮，得到去皮杏仁或桃仁。本发明提出的冷冻去皮方法以机械手段去掉杏仁或桃仁的种皮，与传统工艺比较，冷冻去皮方法提高了去皮率，而且所得去皮杏仁或桃仁品质较好，各组成成分都未变性；本发明操作简单，无污染，能耗低，易于处理，有利于节能、环保，符合可持续发展原则。The method of freezing and peeling almonds or peach kernels. Wash the almonds or peach kernels to remove surface dust, then soak them in water and freeze them at a low temperature. Put the frozen almonds or peach kernels in boiling water and scald them quickly, and then perform mechanical peeling immediately after taking them out. , to get peeled almonds or peach kernels. The freezing and peeling method proposed by the present invention removes the seed coat of almonds or peach kernels by mechanical means. Compared with the traditional process, the freezing and peeling method improves the peeling rate, and the quality of the resulting peeled almonds or peach kernels is better, and each component has no difference. Denaturation; the invention is simple in operation, pollution-free, low in energy consumption, easy to handle, beneficial to energy saving and environmental protection, and conforms to the principle of sustainable development.
Description
技术领域technical field
本发明属于农产品加工领域，具体涉及一种杏仁或桃仁的冷冻去皮方法。The invention belongs to the field of agricultural product processing, and in particular relates to a method for freezing and peeling almonds or peach kernels.
背景技术Background technique
杏仁为蔷薇科植物杏和山杏干燥成熟的种子，味苦、性温，具有止咳、平喘、润肠通便的功效，是一种药食兼用的食物。它富含蛋白质(24.7％)、脂肪(44.8％)、纤维素(12％)，另外含有12％苦杏仁甙和微量硒，其中，钙、钾、磷、铁的含量分别是牛奶的3、4、6、7倍。杏仁不仅是新植物蛋白的良好来源，而且具有抗癌、预防衰老等功效。常食杏仁即可补充营养，又可预防疾病。因此，加大力度开发疗效性、保健型杏仁食品前景广阔。Almonds are the dried and mature seeds of apricot and apricot, which are plants of the Rosaceae family. They are bitter in taste and warm in nature. It is rich in protein (24.7%), fat (44.8%), cellulose (12%), and contains 12% amygdalin and trace selenium in addition, and wherein, the content of calcium, potassium, phosphorus, and iron is respectively 3, 4, 6, 7 times. Almonds are not only a good source of new plant protein, but also have anti-cancer, anti-aging and other effects. Regular consumption of almonds can supplement nutrition and prevent diseases. Therefore, intensify efforts to develop curative effect, health-care type almond food has broad prospect.
桃是我国仅次于苹果、梨的第三大落叶果树。目前，桃加工副产物-桃仁除少量用作中药外，大部分被抛弃，利用率很低。桃仁中油脂和蛋白质含量分别为54.5％和27.5％，其中油脂的不饱和脂肪酸组分高于75％，而桃仁蛋白质富含赖氨酸、亮氨酸、异亮氨酸、缬氨酸、苏氨酸等必需氨基酸，由于世界人口的迅速增长，蛋白质远不能满足人类的需求，蛋白质缺乏已成为发展中国家营养不良的重要因素。可见，开发桃仁蛋白可以拓宽蛋白质来源。Peach is the third largest deciduous fruit tree in my country after apple and pear. At present, except for a small amount of peach kernel, which is a by-product of peach processing, which is used as traditional Chinese medicine, most of it is discarded, and the utilization rate is very low. The content of oil and protein in peach kernel is 54.5% and 27.5% respectively, among which the unsaturated fatty acid component of oil is higher than 75%, and the protein of peach kernel is rich in lysine, leucine, isoleucine, valine, threonine, etc. Due to the rapid growth of the world population, protein is far from meeting human needs, and protein deficiency has become an important factor for malnutrition in developing countries. It can be seen that the development of almond protein can broaden the source of protein.
但是，在杏仁、桃仁加工过程中，去皮一直是个难题，传统去皮方法有两种，一是碱液浸泡后去皮，这种方法低温时效果不好，高温时又会对杏仁、桃仁成分有所影响，而且还需使用大量碱液，造成环境污染。二是沸水浸泡，这种高温处理方法使杏仁、桃仁中的某些活性成分变性，对杏仁、桃仁的品质有很大影响。因此亟待研究新型去皮工艺，既保证杏仁、桃仁品质不受影响又易于去皮。However, in the process of processing almonds and peach kernels, peeling has always been a difficult problem. There are two traditional peeling methods. One is peeling after soaking in lye. The ingredients are affected, and a large amount of lye is required to cause environmental pollution. The second is soaking in boiling water. This high-temperature treatment method denatures some active ingredients in almonds and peach kernels, which has a great impact on the quality of almonds and peach kernels. Therefore urgently need to research novel peeling process, not only guarantee that the quality of almonds and peach kernels is not affected but also easy to peel.
发明内容Contents of the invention
本发明目的在于针对现有技术存在的问题与缺点，提供了一种杏仁或桃仁的冷冻去皮方法，以提高杏仁或桃仁去皮的加工效率及加工品质，提高对杏仁或桃仁有效成分活性的保护。The purpose of the present invention is to provide a method for freezing and peeling almonds or peach kernels in order to improve the processing efficiency and processing quality of peeling almonds or peach kernels, and to improve the activity of active ingredients in almonds or peach kernels. Protect.
针对上述技术问题，本发明的解决方案是：For the problems of the technologies described above, the solution of the present invention is:
1)将杏仁或桃仁清洗后去除表面浮尘，然后用30～40℃的温水浸泡至杏仁或桃仁的水分含量达到20～30％；1) Wash the almonds or peach kernels to remove surface dust, and then soak them in warm water at 30-40°C until the moisture content of the almonds or peach kernels reaches 20-30%;
2)将经过浸泡的杏仁或桃仁沥干水分后进行低温冷冻，冷冻温度为-20℃，冷冻时间为5～6h；2) Drain the soaked almonds or peach kernels and freeze them at a low temperature, the freezing temperature is -20°C, and the freezing time is 5-6 hours;
3)将冷冻后的杏仁或桃仁迅速置于20～35℃温水浸泡20～40s，取出后迅速进行机械去皮或将冷冻后的杏仁或桃仁置于超声波清洗器，25～30℃，超声频率80Hz，功率200～250W，超声时间10～25s取出，机械去皮，得到去皮杏仁或桃仁。3) Quickly soak the frozen almonds or peach kernels in warm water at 20-35°C for 20-40s, then perform mechanical peeling immediately after taking them out, or place the frozen almonds or peach kernels in an ultrasonic cleaner at 25-30°C, ultrasonic frequency 80Hz, power 200-250W, ultrasonic time 10-25s, take out, mechanically peel, get peeled almonds or peach kernels.
本发明的有益效果体现在：本发明提出的冷冻去皮方法以机械手段去掉杏仁或桃仁的种皮，与传统工艺比较，冷冻去皮方法提高了去皮率，而且所得去皮杏仁或桃仁品质较好，各组成成分都未变性；本发明操作简单，无污染，能耗低，易于处理，有利于节能、环保，符合可持续发展原则。The beneficial effect of the present invention is reflected in: the frozen peeling method that the present invention proposes removes the seed coat of almond or peach kernel by mechanical means, compares with traditional technology, and freezing peeling method has improved peeling rate, and gained peeled almond or peach kernel quality Preferably, each component is not denatured; the invention has simple operation, no pollution, low energy consumption, easy handling, is beneficial to energy saving and environmental protection, and conforms to the principle of sustainable development.
具体实施方式Detailed ways
下面结合实施例对本发明作进一步说明。The present invention will be further described below in conjunction with embodiment.
实施例1：1)将杏仁或桃仁清洗后去除表面浮尘，然后用40℃的温水浸泡至杏仁或桃仁的水分含量达到30％；Embodiment 1: 1) After washing the almonds or peach kernels, remove the floating dust on the surface, and then soak them in warm water at 40°C until the moisture content of the almonds or peach kernels reaches 30%;
2)将经过浸泡的杏仁或桃仁沥干水分后进行低温冷冻，冷冻温度为-20℃，冷冻时间为5h；2) Drain the soaked almonds or peach kernels and freeze them at a low temperature. The freezing temperature is -20°C and the freezing time is 5 hours;
3)将冷冻后的杏仁或桃仁迅速置于20℃水中40s，取出后迅速进行机械去皮或桃仁或将冷冻后的杏仁或桃仁置于超声波清洗器，25℃，超声频率80Hz，功率200W，超声时间25s取出，机械去皮，得到去皮杏仁或桃仁。3) Place the frozen almonds or peach kernels in 20°C water for 40 seconds quickly, and then quickly peel the peeled or peach kernels mechanically or place the frozen almonds or peach kernels in an ultrasonic cleaner at 25°C, ultrasonic frequency 80Hz, power 200W, Ultrasonic time is 25s to take out, mechanically peeled, to obtain peeled almonds or peach kernels.
实施例2：1)将杏仁或桃仁清洗后去除表面浮尘，然后用30℃的温水浸泡至杏仁或桃仁的水分含量达到30％；Embodiment 2: 1) After washing the almonds or peach kernels, remove the floating dust on the surface, and then soak them in warm water at 30°C until the moisture content of the almonds or peach kernels reaches 30%;
2)将经过浸泡的杏仁或桃仁沥干水分后进行低温冷冻，冷冻温度为-20℃，冷冻时间为6h；2) Drain the soaked almonds or peach kernels and freeze them at a low temperature. The freezing temperature is -20°C and the freezing time is 6 hours;
3)将冷冻后的杏仁或桃仁迅速置于25℃水中浸泡35s，取出后迅速进行机械去皮或将冷冻后的杏仁或桃仁置于超声波清洗器，28℃，超声频率80Hz，功率205W，超声时间20s取出，机械去皮，得到去皮杏仁或桃仁3) Quickly soak the frozen almonds or peach kernels in 25°C water for 35s, and then perform mechanical peeling immediately after taking them out, or place the frozen almonds or peach kernels in an ultrasonic cleaner at 28°C, ultrasonic frequency 80Hz, power 205W, ultrasonic Take it out in 20 seconds, peel it mechanically, and get peeled almonds or peach kernels
实施例3：1)将杏仁或桃仁清洗后去除表面浮尘，然后用33℃的温水浸泡至杏仁或桃仁的水分含量达到20％；Embodiment 3: 1) After cleaning the almonds or peach kernels, remove the floating dust on the surface, and then soak them in warm water at 33°C until the moisture content of the almonds or peach kernels reaches 20%;
2)将经过浸泡的杏仁或桃仁沥干水分后进行低温冷冻，冷冻温度为-20℃，冷冻时间为5.5h；2) Drain the soaked almonds or peach kernels and freeze them at a low temperature. The freezing temperature is -20°C and the freezing time is 5.5 hours;
3)将冷冻后的杏仁或桃仁迅速置于30℃温水水保温30s，取出后迅速进行机械去皮或将冷冻后的杏仁或桃仁置于超声波清洗器，30℃，超声频率80Hz，功率200W，超声时间20s取出，机械去皮，得到去皮杏仁或桃仁。3) Put the frozen almonds or peach kernels in warm water at 30°C for 30s and keep them warm for 30s. After taking them out, quickly perform mechanical peeling or place the frozen almonds or peach kernels in an ultrasonic cleaner at 30°C, ultrasonic frequency 80Hz, power 200W, Ultrasonic time is 20s and taken out, mechanically peeled to obtain peeled almonds or peach kernels.
实施例4：1)将杏仁或桃仁清洗后去除表面浮尘，然后用37℃的温水浸泡至杏仁或桃仁的水分含量达到25％；Embodiment 4: 1) After cleaning the almonds or peach kernels, remove the floating dust on the surface, and then soak them in warm water at 37°C until the moisture content of the almonds or peach kernels reaches 25%;
2)将经过浸泡的杏仁或桃仁沥干水分后进行低温冷冻，冷冻温度为-20℃，冷冻时间为5h；2) Drain the soaked almonds or peach kernels and freeze them at a low temperature. The freezing temperature is -20°C and the freezing time is 5 hours;
3)将冷冻后的杏仁或桃仁迅速置于35℃温水保温20s，取出后迅速进行机械去皮或将冷冻后的杏仁或桃仁置于超声波清洗器，30℃，超声频率80Hz，功率250W，超声时间10s取出，机械去皮，得到去皮杏仁或桃仁。3) Put the frozen almonds or peach kernels in warm water at 35°C for 20 seconds, take them out and quickly perform mechanical peeling or place the frozen almonds or peach kernels in an ultrasonic cleaner at 30°C, ultrasonic frequency 80Hz, power 250W, ultrasonic Take it out in 10 seconds, and peel it mechanically to get peeled almonds or peach kernels.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101350822A CN101791142B (en) | 2010-03-29 | 2010-03-29 | Method for peeling almond or peach seed by freezing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101350822A CN101791142B (en) | 2010-03-29 | 2010-03-29 | Method for peeling almond or peach seed by freezing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101791142A CN101791142A (en) | 2010-08-04 |
| CN101791142B true CN101791142B (en) | 2011-05-18 |
Family
ID=42584241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101350822A Expired - Fee Related CN101791142B (en) | 2010-03-29 | 2010-03-29 | Method for peeling almond or peach seed by freezing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101791142B (en) |
Families Citing this family (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961130A (en) * | 2010-11-05 | 2011-02-02 | 合肥工业大学 | Method for peeling off walnut kernel pellicle by ultrasonic waves |
| CN102618380B (en) * | 2012-04-06 | 2013-08-14 | 合肥工业大学 | Method for removing oil tea seed coats |
| CN103859555B (en) * | 2012-12-18 | 2016-07-06 | 中国林业科学研究院林业研究所 | A kind of removal methods of endopleura of walnut |
| CN103181448B (en) * | 2013-04-12 | 2014-02-12 | 无锡上可食品有限公司 | Cocoa bean kernel peeling process |
| CN103960718B (en) * | 2014-04-09 | 2015-07-22 | 洛阳春魁农业开发有限公司 | High-nutrition-value peony beverage and preparation method thereof |
| CN103948123B (en) * | 2014-04-11 | 2016-03-16 | 洛阳春魁农业开发有限公司 | A kind of preparation method containing peony seeds vegetable protein beverage |
| CN103947755B (en) * | 2014-04-11 | 2015-09-23 | 洛阳春魁农业开发有限公司 | A kind of preparation method of tree peony flavor beverage |
| CN104473303B (en) * | 2015-01-07 | 2017-04-12 | 莒南县嘉宝农产品有限公司 | Process for removing inner peels of Chinese chestnuts |
| CN104621311A (en) * | 2015-03-06 | 2015-05-20 | 会宁县星火生物科技发展有限公司 | Almond coffee |
| CN105559101B (en) * | 2015-12-02 | 2018-11-16 | 王忠民 | A kind of raspberry decortication process and red raspberry health wine |
| CN105661566B (en) * | 2016-01-25 | 2018-05-25 | 中国热带农业科学院香料饮料研究所 | A kind of peeling method of seed |
| CN105995997A (en) * | 2016-05-30 | 2016-10-12 | 陈天仁 | Processing technology of semen ginkgo instant drink granules |
| CN106360778A (en) * | 2016-09-05 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Soybean water washing peeling method |
| CN106307558A (en) * | 2016-09-07 | 2017-01-11 | 合肥元政农林生态科技有限公司 | Washing husking method for sesame seeds |
| CN106538933A (en) * | 2016-10-19 | 2017-03-29 | 陕西天寿杏仁食品有限责任公司 | A kind of Semen Armeniacae Amarum green barking method |
| CN106732884A (en) * | 2016-11-20 | 2017-05-31 | 青海泰柏特生物科技有限公司 | The method that quinoa seed is got express developed to remove bitter taste |
| CN106622451B (en) * | 2017-02-22 | 2019-08-20 | 山东省农业科学院农产品研究所 | A kind of sorghum peeling method |
| CN107156877A (en) * | 2017-05-16 | 2017-09-15 | 贵州修文瑞源酒庄有限公司 | A kind of Kiwi berry barking method and mashed fruit of kiwi fruit processing method |
| CN108308629B (en) * | 2018-02-08 | 2020-02-14 | 湖南文理学院 | Chinese chestnut peel treatment facility that has screening function based on thing networking |
| CN108908577A (en) * | 2018-08-06 | 2018-11-30 | 安徽三和工艺品有限公司 | A kind of high-quality peeling method of wicker plaiting article raw material |
| CN113509517B (en) * | 2021-08-03 | 2022-06-21 | 信阳农林学院 | Production place processing method of rhizoma pinelliae preparata |
| CN115568591B (en) * | 2022-10-10 | 2025-07-08 | 农业农村部南京农业机械化研究所 | High-quality nut shelling process and equipment |
| CN115568592B (en) * | 2022-10-10 | 2024-02-13 | 农业农村部南京农业机械化研究所 | A multi-stage nut shelling device |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03183462A (en) * | 1989-12-12 | 1991-08-09 | Kazuhiko Toyama | Method for peeling skin of chestnut |
| CN1030596C (en) * | 1992-09-19 | 1996-01-03 | 张歌今 | Method and machine for ultrasonic hulling |
| CN2450900Y (en) * | 2000-10-10 | 2001-10-03 | 原振云 | Hulling machine for mountain apricots |
| JP2002238526A (en) * | 2001-02-18 | 2002-08-27 | Yukiko Morimoto | Method for freezing and simultaneous peeling of shell and pellicle of chestnut |
| CN1421156A (en) * | 2001-11-30 | 2003-06-04 | 吉林省巨龙高科技术开发有限责任公司 | New pine nut processing method |
| CN101129213A (en) * | 2007-09-26 | 2008-02-27 | 山东省果树研究所 | Method for peeling green peel of walnut |
| CN101147617A (en) * | 2007-10-16 | 2008-03-26 | 山东省果树研究所 | Walnut kernel peeling method |
-
2010
- 2010-03-29 CN CN2010101350822A patent/CN101791142B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN101791142A (en) | 2010-08-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101791142B (en) | Method for peeling almond or peach seed by freezing | |
| CN101356985B (en) | Production method of direct-edible raw sea-slug | |
| CN102972850A (en) | Biophysical method for removing endopleura of walnut | |
| CN101991070B (en) | Color protection and combined drying method of apple chips | |
| CN103040896A (en) | Preparation method of maca extractive | |
| CN104544454A (en) | Sea cucumber peptide nutrition powder and preparation method thereof | |
| CN101653216A (en) | Germinated brown rice rich in bioactive peptide and production method thereof | |
| CN104431907A (en) | Fermented crystal garlic and preparation method thereof | |
| CN103392891B (en) | Peony preserved fruit and production process thereof | |
| CN101199311A (en) | Preserved papaya and its preparation method | |
| CN104187485A (en) | Yam crisp chip processing method | |
| CN103156133A (en) | Natural pawpaw can | |
| CN104621564A (en) | Dried fig product rich in gamma-aminobutyric acid and production method of dried fig product | |
| CN106107767A (en) | A kind of preparation method of Passifolra edulis lyophilizing dried fruits | |
| CN104544408A (en) | Method for preparing litchi concentrated juice by vacuum thin film concentration | |
| CN105287689B (en) | The preparation method of Trichosanthes seeds | |
| CN103952457A (en) | Method for extracting active collagen peptide with low molecular weight from chicken skin | |
| CN103380889A (en) | Pickled peony production process | |
| CN104172002B (en) | A kind of method preparing green Bulbus Allii | |
| CN106307484A (en) | Making method of dried shiitake mushroom | |
| CN102919900B (en) | Euphausia superba meat nutritious base stock and preparation method and application thereof | |
| CN102038074A (en) | Process for extracting agaric collagen | |
| CN101804077B (en) | Pretreatment method of propolis effective component raw material by supercritical extraction | |
| CN103504387A (en) | Watermelon seed capable of beautifying face and preparation method of same | |
| CN104450843B (en) | It is a kind of quickly from Corbicula fluminea the more peptide polysaccharides of separation and Extraction method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110518 Termination date: 20150329 |
|
| EXPY | Termination of patent right or utility model |