CN103005534A - Safe production process of high quality baked pumpkin seeds - Google Patents
Safe production process of high quality baked pumpkin seeds Download PDFInfo
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- CN103005534A CN103005534A CN201110281610XA CN201110281610A CN103005534A CN 103005534 A CN103005534 A CN 103005534A CN 201110281610X A CN201110281610X A CN 201110281610XA CN 201110281610 A CN201110281610 A CN 201110281610A CN 103005534 A CN103005534 A CN 103005534A
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Abstract
Pumpkin seeds are seeds of pumpkin, and are rich in fat, wherein unsaturated fatty acids are rich in the pumpkin seeds, especially linoleic acid content and pantothenic acid content are particularly high, and the pumpkin seeds further contain cucurbitine, protein, vitamin B1, vitamin C and the like. A purpose of the present invention is to remove impurities from a pumpkin seed raw material, kill fungi and bacteria possibly existing in the pumpkin seed raw material, control a peroxide number and an acid number of the pumpkin seeds, and provide a safe production process of the high quality baked pumpkin seeds. According to the present invention, four main safe production steps are designed in the safe production process, and the pumpkin seed raw material is subjected to the four main process treatments such as impurity removing, numerical control continuous baking, sterilization and vacuum packaging, such that the baked pumpkin seed product can achieve commercial sterilization requirements, a product shelf life can be prolonged, product safety can be improved, and market competitiveness can be enhanced. In addition, the baked pumpkin seeds are easy to carry, have strong storage resistance, and are a nutritional food with market potential.
Description
Technical field
The present invention relates to cure pumpkin technique, be specifically related to the safety in production technique that high-quality is cured pumpkin.
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Background technology
Pumpkin is the seed of pumpkin, is rich in fat, and wherein unsaturated fatty acid content is abundant, and especially linoleic acid and pantothenic acid content are especially high, also contain in addition cucurbitin, protein, vitamin B1, vitamin C etc.Pumpkin has very high medical value in addition: 1) pumpkin is rich in aliphatic acid, can make the row gland keep good function, and contained active component can be eliminated the swelling at prostatitis initial stage, prevents in addition simultaneously the effect of prostate cancer; 2) pumpkin contains abundant pantothenic acid, and this material can be alleviated inactive angina pectoris, and the effect of step-down is arranged; 3) pumpkin has the effect of well killing the blood fluke larva, for snail fever certain therapeutic action is arranged; 4) pumpkin also is effective tenifuge, and does not have toxicity and any side effect, and the diseases such as suitable old man, children's taeniasis and stomachache turgor all have obvious effect to patients such as enterobiasis, taeniasis, hookworm disease; 5) the contained high-content linoleic acid of pumpkin can reduce blood sugar effectively, is diabetic's good medicine; 6) contain abundant unrighted acid and vegetable protein in the pumpkin seed oil, help to reduce Blood Cholesterol, the cardiovascular and cerebrovascular diseases such as prevention of arterial sclerosis.
Summary of the invention
The object of the invention is to remove the impurity in the pumpkin raw material, kill fungi, the bacterium that may exist in the pumpkin raw material, peroxide value and the acid value of control pumpkin, provide a kind of high-quality to cure pumpkin safety in production technique, these technological design four large main safety in production steps, with the pumpkin 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 pumpkin 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 pumpkin, 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 pumpkin raw material;
3) wrap up in clothing: add contain flavoring wrap up in clothing solution, the pumpkin 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 (115 ℃, 25 minutes) of curing pumpkin, 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 ℃) 78%, glutinous rice flour 6%, D-sorbite 5%, glucose 3%, expanded starch 2%, B glue 2%, white granulated sugar 3%, edible salt 1%.
Described high-quality is cured pumpkin safety in production technique, 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 pumpkin 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 pumpkin raw material.Step 5,6,7 safety in production of sterilizing, guaranteeing to cure the pumpkin 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 pumpkin 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 115 ℃, and stoving time is about 25 minutes.The pumpkin 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 pumpkin 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 pumpkin 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 pumpkin, 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 pumpkin raw material;
3) wrap up in clothing: add contain flavoring wrap up in clothing solution, the pumpkin 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 (115 ℃, 25 minutes) of curing pumpkin, 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 ℃) 78%, glutinous rice flour 6%, D-sorbite 5%, glucose 3%, expanded starch 2%, B glue 2%, white granulated sugar 3%, edible salt 1%.
Described high-quality is cured pumpkin safety in production technique, 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 pumpkin 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 pumpkin raw material.Step 5,6,7 safety in production of sterilizing, guaranteeing to cure the pumpkin 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 pumpkin 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 115 ℃, and stoving time is about 25 minutes.The pumpkin 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 pumpkin 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 the safety in production technique of pumpkin, 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 pumpkin raw material;
3) wrap up in clothing: add contain flavoring wrap up in clothing solution, the pumpkin 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 (115 ℃, 25 minutes) of curing pumpkin, 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 ℃) 78%, glutinous rice flour 6%, D-sorbite 5%, glucose 3%, expanded starch 2%, B glue 2%, white granulated sugar 3%, edible salt 1%.
3. described high-quality is cured pumpkin safety in production technique, 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 pumpkin 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 pumpkin raw material.
5. step 6,7 safety in production of sterilizing, guaranteeing to cure the pumpkin 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 pumpkin 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 115 ℃, and stoving time is about 25 minutes.
The pumpkin 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 pumpkin 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 |
|---|---|---|---|
| CN201110281610XA CN103005534A (en) | 2011-09-21 | 2011-09-21 | Safe production process of high quality baked pumpkin seeds |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110281610XA CN103005534A (en) | 2011-09-21 | 2011-09-21 | Safe production process of high quality baked pumpkin seeds |
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| CN103005534A true CN103005534A (en) | 2013-04-03 |
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| CN201110281610XA Pending CN103005534A (en) | 2011-09-21 | 2011-09-21 | Safe production process of high quality baked pumpkin seeds |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564548A (en) * | 2013-08-08 | 2014-02-12 | 洽洽食品股份有限公司 | Smoothened shelled melon seeds and processing method thereof |
| CN104664461A (en) * | 2015-03-02 | 2015-06-03 | 安徽真心食品有限公司 | Pumpkin seeds and production method thereof |
| CN104720003A (en) * | 2015-02-11 | 2015-06-24 | 苏州口水娃食品有限公司 | Wrapped shelled melon seeds and preparation method thereof |
-
2011
- 2011-09-21 CN CN201110281610XA patent/CN103005534A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564548A (en) * | 2013-08-08 | 2014-02-12 | 洽洽食品股份有限公司 | Smoothened shelled melon seeds and processing method thereof |
| CN104720003A (en) * | 2015-02-11 | 2015-06-24 | 苏州口水娃食品有限公司 | Wrapped shelled melon seeds and preparation method thereof |
| CN104664461A (en) * | 2015-03-02 | 2015-06-03 | 安徽真心食品有限公司 | Pumpkin seeds and production method thereof |
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Application publication date: 20130403 |