CN102987459A - Safe production process for high-quality baked brazil nuts - Google Patents
Safe production process for high-quality baked brazil nuts Download PDFInfo
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- CN102987459A CN102987459A CN2011102769594A CN201110276959A CN102987459A CN 102987459 A CN102987459 A CN 102987459A CN 2011102769594 A CN2011102769594 A CN 2011102769594A CN 201110276959 A CN201110276959 A CN 201110276959A CN 102987459 A CN102987459 A CN 102987459A
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Abstract
Brazil nuts have the significant characteristics such as hard shells, extremely fragrant and crispy kernels and the like of most nuts, have an extremely fragrant taste, are crispy and can strengthen and develop brain when people eat the brazil nuts for a long time. The invention aims to provide a safe production process for high-quality baked brazil nuts. According to the safe production process, impurities in the brazil nuts which serve as a raw material are removed, fungi and bacteria possibly existing in the brazil nuts which serve as the raw material are killed, and the peroxide value and acid value of the brazil nuts are controlled. The safe production process mainly comprises four main steps of removing the impurities in the brazil nuts which serve as the raw material, continuously baking the brazil nuts through numerical control, sterilizing and packaging in vacuum. By the safe production process, a baked brazil nut product can meet requirements of commercial sterilization, the shelf life of the product is prolonged, and the safety and market competitiveness of the product are improved; and the baked brazil nuts are convenient to carry, and high in keeping quality and are a nutritious food with market potential.
Description
Technical field
The present invention relates to cure abalone fruit technique, be specifically related to the safety in production technique that high-quality is cured the abalone fruit.
Background technology
Abalone really is a kind of dry fruit, seems the extraordinary image abalone, thereby gains the name.They have the key property of general nut,, kernel special delicious and crisp hard such as crust etc., abalone fruity road delicate fragrance is strong, crisp crisp-fried, long-term edible can brain tonic, beneficial brain.Abalone is really planted the fertile Bai Xiangrun of benevolence, and fragrance is arranged, the palatable crisp of tasting, and fragrant especially beautiful, aftertaste is aromatic.The abalone fruit is nutritious, contains 14% protein, 11% carbohydrate, 67% fat.25% saturated fat is arranged in the fat approximately, the 41%th, unit unsaturated fat, the 34%th, polynary unsaturated fat.In nut fruits food, abalone really is the highest nut of saturated fat levels, the saturated fat that it is contained even higher than Australia English walnut.The abalone fruit contains again abundant selenium, magnesium, vitamin B1, vitamin B2, vitamin E, carrotene etc., and calcium, phosphorus, iron content also are higher than other nuts.Abalone really is the current known the highest plant of Organic Selenium element of being rich in, and can promote the synthetic of glutathione.
Summary of the invention
[0004] the object of the invention is to remove impurity in the abalone fruit raw material, kill fungi, the bacterium that may exist in the abalone fruit raw material, peroxide value and the acid value of control abalone fruit, provide a kind of high-quality to cure the abalone technique of really keeping the safety in production, these technological design four large main safety in production steps, with abalone fruit raw material by removal of impurities, numerical control toast continuously, sterilize, vacuum-packed four large main technique processing, can make and cure the requirement that the abalone fruit product reaches commercial sterilization, prolong the shelf life of product, improve the security of product, strengthen the competitiveness of product in market.
The objective of the invention is to be realized by following technical scheme that developed the safety in production technique that high-quality is cured the abalone fruit, the technical solution adopted in the present invention comprises the steps:
1) impurity removing: remove the impurity such as mudstone, glass, plastics, emphasis is chosen mould decayed fruit, avoids the raw material cross pollution;
2) metal detector: remove the metal impurities in the abalone fruit raw material;
3) wrap up in clothing: add contain flavoring wrap up in clothing solution, abalone fruit raw material is wrapped up in clothing processes, wrap up in 80 ℃ of clothing temperature, wrap up in 5 minutes clothing time;
4) numerical control is toasted continuously: through repetition test, work out the optimum condition (125 ℃, 25 minutes) of curing the abalone fruit, carry out the automated production that sequencing heats up;
5) infrared sterilization: it's infrared sterilization machine 2-3 second is past product;
6) color selector: product evenly by color selector, is removed mould decayed fruit through conveyer belt;
7) vacuum packaging: according to production standard, carry out vacuum-packed automatic continuous production, the control remaining oxygen is below 3%.
It is as follows to wrap up in the clothing solution ratio in the described step 3: hot water (75-80 ℃) 80%, glutinous rice flour 6%, D-sorbite 5%, glucose 3%, expanded starch 2%, B glue 2%, white granulated sugar 1%, edible salt 1%.
Described high-quality is cured the abalone technique of really keeping the safety in production, it is characterized in that: step 1,2 is carried out raw-material removal of impurities and is processed, wherein step 1 will be through abalone fruit raw material (the aspergillus flavus standard: 0PPB of quality testing standard, non-EU＜4PPB moisture standards≤15%, peroxide value≤0.5meq/kg, acid value≤4.0mg/g), the manual impurity such as mudstone, glass of removing, emphasis is chosen mould decayed fruit, avoids the raw material cross pollution.Step 2 is further removed the metal impurities that may exist in the abalone fruit raw material.Step 5,6,7 safety in production of sterilizing, guaranteeing to cure the abalone fruit product can safe edible.Wherein step 5 adopts infrared sterilization (dry-air sterilization); Step 6 is crossed color selector, rejects substandard products by aberration; Step 7 adopts the automation continuous vacuum packaging, and these 3 techniques can guarantee to cure the high-quality and safety production of abalone fruit to the full extent.Most crucial technique of the present invention is the numerical control serialization baking of step 4, adopt European advanced technologies, utilize PLC FPGA automatic control system to carry out partition heating, each regional temperature can be regulated arbitrarily, the mean temperature of whole bake process is 125 ℃, and stoving time is about 25 minutes.Abalone fruit raw material by removal of impurities, numerical control toast continuously, sterilize, vacuum-packed four large main technique processing, can make and cure the requirement that the abalone fruit product reaches commercial sterilization, prolong the shelf life of product, improve the security of product, strengthen the competitiveness of product in market.
Beneficial effect of the present invention: by removal of impurities, numerical control toast continuously, sterilize, vacuum-packed four large main technique processing, can make and cure the requirement that the abalone fruit product reaches commercial sterilization, prolong the shelf life of product, improve the security of product, strengthen the competitiveness of product in market.And it is easy to carry to cure abalone fruit, and keeping quality is strong, is a kind of nutraceutical with market potential.
Specific embodiment
The technical solution adopted in the present invention comprises the steps:
1) impurity removing: remove the impurity such as mudstone, glass, plastics, emphasis is chosen mould decayed fruit, avoids the raw material cross pollution;
2) metal detector: remove the metal impurities in the abalone fruit raw material;
3) wrap up in clothing: add contain flavoring wrap up in clothing solution, abalone fruit raw material is wrapped up in clothing processes, wrap up in 80 ℃ of clothing temperature, wrap up in 5 minutes clothing time;
4) numerical control is toasted continuously: through repetition test, work out the optimum condition (125 ℃, 25 minutes) of curing the abalone fruit, carry out the automated production that sequencing heats up;
5) infrared sterilization: it's infrared sterilization machine 2-3 second is past product;
6) color selector: product evenly by color selector, is removed mould decayed fruit through conveyer belt;
7) vacuum packaging: according to production standard, carry out vacuum-packed automatic continuous production, the control remaining oxygen is below 3%.
It is as follows to wrap up in the clothing solution ratio in the described step 3: hot water (75-80 ℃) 80%, glutinous rice flour 6%, D-sorbite 5%, glucose 3%, expanded starch 2%, B glue 2%, white granulated sugar 1%, edible salt 1%.
Described high-quality is cured the abalone technique of really keeping the safety in production, it is characterized in that: step 1,2 is carried out raw-material removal of impurities and is processed, wherein step 1 will be through abalone fruit raw material (the aspergillus flavus standard: 0PPB of quality testing standard, non-EU＜4PPB moisture standards≤15%, peroxide value≤0.5meq/kg, acid value≤4.0mg/g), the manual impurity such as mudstone, glass of removing, emphasis is chosen mould decayed fruit, avoids the raw material cross pollution.Step 2 is further removed the metal impurities that may exist in the abalone fruit raw material.Step 5,6,7 safety in production of sterilizing, guaranteeing to cure the abalone fruit product can safe edible.Wherein step 5 adopts infrared sterilization (dry-air sterilization); Step 6 is crossed color selector, rejects substandard products by aberration; Step 7 adopts the automation continuous vacuum packaging, and these 3 techniques can guarantee to cure the high-quality and safety production of abalone fruit to the full extent.Most crucial technique of the present invention is the numerical control serialization baking of step 4, adopt European advanced technologies, utilize PLC FPGA automatic control system to carry out partition heating, each regional temperature can be regulated arbitrarily, the mean temperature of whole bake process is 125 ℃, and stoving time is about 25 minutes.Abalone fruit raw material by removal of impurities, numerical control toast continuously, sterilize, vacuum-packed four large main technique processing, can make and cure the requirement that the abalone fruit product reaches commercial sterilization, prolong the shelf life of product, improve the security of product, strengthen the 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 above-described embodiment, and it all is possible adding and replacing, and it does not all exceed protection scope of the present invention.
Claims (8)
1. a high-quality is cured abalone safety in production technique really, comprises the steps:
1) impurity removing: remove the impurity such as mudstone, glass, plastics, emphasis is chosen mould decayed fruit, avoids the raw material cross pollution;
2) metal detector: remove the metal impurities in the abalone fruit raw material;
3) wrap up in clothing: add contain flavoring wrap up in clothing solution, abalone fruit raw material is wrapped up in clothing processes, wrap up in 80 ℃ of clothing temperature, wrap up in 5 minutes clothing time;
4) numerical control is toasted continuously: through repetition test, work out the optimum condition (125 ℃, 25 minutes) of curing the abalone fruit, carry out the automated production that sequencing heats up;
5) infrared sterilization: it's infrared sterilization machine 2-3 second is past product;
6) color selector: product evenly by color selector, is removed mould decayed fruit through conveyer belt;
7) vacuum packaging: according to production standard, carry out vacuum-packed automatic continuous production, the control remaining oxygen is below 3%.
2. it is as follows to wrap up in the clothing solution ratio in the described step 3: hot water (75-80 ℃) 80%, glutinous rice flour 6%, D-sorbite 5%, glucose 3%, expanded starch 2%, B glue 2%, white granulated sugar 1%, edible salt 1%.
3. described high-quality is cured the abalone technique of really keeping the safety in production, it is characterized in that: step 1,2 is carried out raw-material removal of impurities and is processed, wherein step 1 will be through abalone fruit raw material (the aspergillus flavus standard: 0PPB of quality testing standard, non-EU＜4PPB moisture standards≤15%, peroxide value≤0.5meq/kg, acid value≤4.0mg/g), the manual impurity such as mudstone, glass of removing, emphasis is chosen mould decayed fruit, avoids the raw material cross pollution.
4. step 2 is further removed the metal impurities that may exist in the abalone fruit raw material.
5. step 6,7 safety in production of sterilizing, guaranteeing to cure the abalone fruit product can safe edible.
6. wherein step 5 adopts infrared sterilization (dry-air sterilization); Step 6 is crossed color selector, rejects substandard products by aberration; Step 7 adopts the automation continuous vacuum packaging, and these 3 techniques can guarantee to cure the high-quality and safety production of abalone fruit to the full extent.
7. most crucial technique of the present invention is the numerical control serialization baking of step 4, adopt European advanced technologies, utilize PLC FPGA automatic control system to carry out partition heating, each regional temperature can be regulated arbitrarily, the mean temperature of whole bake process is 125 ℃, and stoving time is about 25 minutes.
Abalone fruit raw material by removal of impurities, numerical control toast continuously, sterilize, vacuum-packed four large main technique processing, can make and cure the requirement that the abalone fruit product reaches commercial sterilization, prolong the shelf life of product, improve the security of product, strengthen the competitiveness of product in market.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102769594A CN102987459A (en) | 2011-09-19 | 2011-09-19 | Safe production process for high-quality baked brazil nuts |
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| CN2011102769594A CN102987459A (en) | 2011-09-19 | 2011-09-19 | Safe production process for high-quality baked brazil nuts |
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| CN102987459A true CN102987459A (en) | 2013-03-27 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256744A (en) * | 2014-10-23 | 2015-01-07 | 彭尚元 | Brain-strengthening nutritional desert fruit powder and preparation method thereof |
| CN107549747A (en) * | 2016-07-01 | 2018-01-09 | 青岛果果爸爸食品有限公司 | A kind of process for baking nut |
-
2011
- 2011-09-19 CN CN2011102769594A patent/CN102987459A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256744A (en) * | 2014-10-23 | 2015-01-07 | 彭尚元 | Brain-strengthening nutritional desert fruit powder and preparation method thereof |
| CN107549747A (en) * | 2016-07-01 | 2018-01-09 | 青岛果果爸爸食品有限公司 | A kind of process for baking nut |
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Application publication date: 20130327 |