CN102669501A - Production process for controlling salmonella in peanut butter - Google Patents
Production process for controlling salmonella in peanut butter Download PDFInfo
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- CN102669501A CN102669501A CN2011100608691A CN201110060869A CN102669501A CN 102669501 A CN102669501 A CN 102669501A CN 2011100608691 A CN2011100608691 A CN 2011100608691A CN 201110060869 A CN201110060869 A CN 201110060869A CN 102669501 A CN102669501 A CN 102669501A
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Abstract
The invention provides a production process for controlling salmonella in peanut butter, which is characterized by comprising the following steps of: (1) removing impurities in raw materials; (2) carrying out continuous numerical control bake; (3) passing through a color sorter; (4) inflating and grinding; (5) homogenizing and seasoning; (6) sterilizing through infrared rays for 2-3s; and (7) packaging and storing. The production process has the beneficial effects that through processing by using the three main processes, i.e., carrying out continuous numerical control bake, inflating and grinding and sterilizing through the infrared ray, no salmonella residues exist in a peanut butter product, the safety of the product is improved, and the market competitiveness of the product is enhanced.
Description
Technical field
The present invention relates to peanut butter technology, be specifically related to salmonella production technology in a kind of control peanut butter.
Background technology
Peanut, have another name called peanut, fruit, Chinese's beans, be conducive to long life, so among the peoplely claim " peanut " again, and be described as the same " plant meat ", " meat or fish in the element " with soya bean.The nutritive value of peanut is higher than grain class, can match in excellence or beauty with some animal foods such as egg, milk, meats.Peanut is made up of the moisture of 45-55% fat, 23-35% protein and 5-12%, and particularly the content of unrighted acid is very high, the very suitable nutraceutical such as peanut butter, peanut are broken, peanut powder that manufacture.
According to statistics in the food posioning incident of countries in the world, the normal row umber one of salmonellal food poisoning.China hinterland is also with headed by the salmonella poisoning.Salmonella thalline size (0.6-0.9) * (1-3) micron, no brood cell does not generally have pod membrane, except that white diarrhea salmonella and fowl typhoid salmonella, whole body flagellum is arranged mostly.Nutritional requirement is not high, and separation and Culture often adopts enteron aisle to select differential medium.Biochemical reaction has the important references meaning to the discriminating of this genus bacterium.Liquefy gelatin not, decomposing urea not, edwardsiella hoshinae, azymic lactose and sucrose can glucose fermentation, sweet mellow wine, maltose and defend bud sugar, big voluminous sour aerogenesis, minority is only produced not aerogenesis of acid.VP tests negative, and lysine decarboxylase is arranged.The G+C content of DNA is 50-53%.Salmonella is a mesophilic bacteria, in moderate temperature, and neutral pH, growth is best under less salt and the high water activity condition.The minimum water activity of growing is 0.94.Amphimicrobian is difficult to existence under the condition of hypoxemia.Not strong to heat resist power, at 60 ℃, can be killed in 15 minutes.
Cause salmonella-polluted main cause to be: the pollution that raw material is brought by equipment and environment in process; The sanitary condition of packaging material is poor, the pollution that brings; Raw material and finished product are polluted in storage and transportation process.It is reported, U.S. CDC statistics, since in August, 2006,41 states of the U.S. have 329 people elder generation postoperative infection Tennessee type salmonella, and the arch-criminal is two sauce of cultivating peanut that Kang Nagela company produces.The salmonella epidemic situation is broken out again in the U.S. at the beginning of 2009, has 474 people and catches an illness, and causes 6 people dead, and US authorities suspects relevant with contaminated peanut butter food.In recent years, the peanut company of China also was detected salmonella repeatedly and exceeded standard, and had influenced the company's reputation and the market competitiveness greatly.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art; Salmonella production technology in a kind of control peanut butter is provided; This technology utilization salmonella non-refractory, not anti-low humidity, the characteristics of lower oxygen concentration resistance environment not, design three big control salmonella steps, with peanut raw material through numerical control toast, inflate grinding continuously, infrared sterilization (dry heating method) three big master operations are processed peanut butter; Through this PROCESS FOR TREATMENT; Can make in the peanut butter product no salmonella residual, improve security of products, strengthen the competitiveness of product in market.
The objective of the invention is to realize that by following technical scheme developed salmonella production technology in a kind of control peanut butter, its characteristic comprises the steps:
1) impurity removing: remove mudstone, glass impurities, choose mould decayed fruit;
2) numerical control is toasted continuously: through debugging, detestaing carries out sequencing intensification automated production;
3) color selector: product is evenly through color selector, and removal is gone rotten and removed the halfway shelled peanut of scarlet;
4) inflation is ground: adopt the adjustable diamonds bistrique, grind the fineness product;
5) homogeneous, seasoning: add flavouring, emulsifying agent, stabilizing agent;
6) infrared sterilization 2-3 second;
7) packing, warehouse-in according to production standard, carry out vacuum-packed automatic continuous production.
Described infrared radiation is the electromagnetic wave of 0.77-1000 micron wave length.
Described flavouring is white granulated sugar and salt.
Described sequencing heats up and is the 125-135 degree.
Beneficial effect of the present invention: toast, inflate grinding, infrared sterilization (dry heating method) three big master operations continuously through numerical control and handle, can make in the peanut butter product no salmonella residual, improve security of products, the enhancing competitiveness of product in market.
Specific embodiment
The present invention is in order better to realize required technical characterictic, and the technical scheme that is adopted comprises the steps:
The salmonella production technology is in this control peanut butter:
1) impurity removing: remove mudstone, glass impurities, choose mould decayed fruit;
2) numerical control is toasted continuously: through debugging, detestaing carries out sequencing intensification automated production;
3) color selector: product is evenly through color selector, and removal is gone rotten and removed the halfway shelled peanut of scarlet;
4) inflation is ground: adopt the adjustable diamonds bistrique, grind the fineness product;
5) homogeneous, seasoning: add flavouring, emulsifying agent, stabilizing agent;
6) infrared sterilization 2-3 second;
7) packing, warehouse-in according to production standard, carry out vacuum-packed automatic continuous production.
Described infrared radiation is the electromagnetic wave of 0.77-1000 micron wave length.
Described flavouring is white granulated sugar and salt.
Described sequencing heats up and is the 125-135 degree.
The peanut butter production technology of control salmonella described in the present invention is characterized in that: adopt the numerical control method processing peanut raw material of baking continuously in the step 2.There are some researches prove that salmonella is not strong to heat resist power,, can be killed in 15 minutes that the PROCESS FOR TREATMENT of step 2 has well guaranteed sterilization effects at 60 ℃.The automatic continuous production operation is ground in inflation in the step 4.The salmonella amphimicrobian is difficult to existence under the condition of hypoxemia.The technology of step 4 has been made the environment of an anaerobic, can effectively suppress the growth of salmonella.Step 6 middle infrared (Mid-IR) sterilization 2-3 second.Infrared radiation is a kind of electromagnetic wave of 0.77-1000 micron wave length, and fuel factor is preferably arranged, and the fuel factor with the 1-10 micron wave length is the strongest especially, is considered to a kind of effective dry heat sterilization method.Infrared sterilization processing is not only carried out high-temperature sterilization to the not strong weakness of salmonella fever resistance; But also, carry out hot air sterilization to the characteristics that salmonella needs high humidity environment to survive, be a kind of sterilizing methods that kills two birds with one stone.Toast, inflate grinding, infrared sterilization (dry heating method) three big master operations continuously through numerical control and handle, can make in the peanut butter product no salmonella residual, improve security of products, the enhancing competitiveness of product in market.
Those of ordinary skill in the art can understand, and in protection scope of the present invention, makes amendment for the foregoing description, and it all is possible adding and replacing, and it does not all exceed protection model of the present invention.
Claims (4)
1. control salmonella production technology in the peanut butter for one kind, its characteristic comprises the steps:
1) impurity removing: remove mudstone, glass impurities, choose mould decayed fruit;
2) numerical control is toasted continuously: through debugging, detestaing carries out sequencing intensification automated production;
3) color selector: product is evenly through color selector, and removal is gone rotten and removed the halfway shelled peanut of scarlet;
4) inflation is ground: adopt the adjustable diamonds bistrique, grind the fineness product;
5) homogeneous, seasoning: add flavouring, emulsifying agent, stabilizing agent;
6) infrared sterilization 2-3 second;
7) packing, warehouse-in according to production standard, carry out vacuum-packed automatic continuous production.
2. salmonella production technology in the control peanut butter as claimed in claim 1 is characterized in that: described infrared radiation is the electromagnetic wave of 0.77-1000 micron wave length.
3. salmonella production technology in the control peanut butter as claimed in claim 1 is characterized in that: described flavouring is white granulated sugar and salt.
4. salmonella production technology in the control peanut butter as claimed in claim 1 is characterized in that: described sequencing heats up and is the 125-135 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100608691A CN102669501A (en) | 2011-03-06 | 2011-03-06 | Production process for controlling salmonella in peanut butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100608691A CN102669501A (en) | 2011-03-06 | 2011-03-06 | Production process for controlling salmonella in peanut butter |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102669501A true CN102669501A (en) | 2012-09-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100608691A Pending CN102669501A (en) | 2011-03-06 | 2011-03-06 | Production process for controlling salmonella in peanut butter |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894420A (en) * | 2012-10-18 | 2013-01-30 | 众地食品有限公司 | Low-oxygen fine milling production process of peanut butter |
| CN102907715A (en) * | 2012-10-18 | 2013-02-06 | 众地食品有限公司 | Accurate grinding process for production of peanut butter |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4004037A (en) * | 1974-10-25 | 1977-01-18 | Swift And Company Limited | Peanut butter manufacture |
| US5202147A (en) * | 1990-03-16 | 1993-04-13 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Peanut butter and a method for its production |
-
2011
- 2011-03-06 CN CN2011100608691A patent/CN102669501A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4004037A (en) * | 1974-10-25 | 1977-01-18 | Swift And Company Limited | Peanut butter manufacture |
| US5202147A (en) * | 1990-03-16 | 1993-04-13 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Peanut butter and a method for its production |
Non-Patent Citations (2)
| Title |
|---|
| NACHAY,ET.AL: "Reducing Salmonella in peanut butter", 《FOOD TECHNOLOGY》 * |
| 崔伏香: "三种花生酱的制作", 《农产品加工》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894420A (en) * | 2012-10-18 | 2013-01-30 | 众地食品有限公司 | Low-oxygen fine milling production process of peanut butter |
| CN102907715A (en) * | 2012-10-18 | 2013-02-06 | 众地食品有限公司 | Accurate grinding process for production of peanut butter |
| CN102894420B (en) * | 2012-10-18 | 2014-01-01 | 众地食品有限公司 | Low-oxygen fine milling production process of peanut butter |
| CN102907715B (en) * | 2012-10-18 | 2014-03-05 | 青岛众地坚果食品有限公司 | Accurate grinding process for production of peanut butter |
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Application publication date: 20120919 |