CN103653072A - Processing method of peanuts - Google Patents
Processing method of peanuts Download PDFInfo
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- CN103653072A CN103653072A CN201310375262.1A CN201310375262A CN103653072A CN 103653072 A CN103653072 A CN 103653072A CN 201310375262 A CN201310375262 A CN 201310375262A CN 103653072 A CN103653072 A CN 103653072A
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 130
- 238000003672 processing method Methods 0.000 title claims abstract description 19
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- 235000014347 soups Nutrition 0.000 claims abstract description 21
- 239000000243 solution Substances 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 16
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- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 12
- 239000007921 spray Substances 0.000 claims abstract description 12
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- 239000007788 liquid Substances 0.000 claims description 35
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 20
- 239000011521 glass Substances 0.000 claims description 20
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- 239000012267 brine Substances 0.000 claims description 12
- 238000005868 electrolysis reaction Methods 0.000 claims description 12
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 12
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- 235000008326 Trichosanthes anguina Nutrition 0.000 claims description 11
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- 241000196324 Embryophyta Species 0.000 claims description 10
- 229940037003 alum Drugs 0.000 claims description 10
- 238000007598 dipping method Methods 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 10
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- 150000007949 saponins Chemical class 0.000 claims description 10
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- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 5
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- 102000004190 Enzymes Human genes 0.000 claims description 5
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 5
- 235000010081 allicin Nutrition 0.000 claims description 5
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- 230000000975 bioactive effect Effects 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 235000019864 coconut oil Nutrition 0.000 claims description 5
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- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
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- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 abstract 1
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- 239000000460 chlorine Substances 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 230000001717 pathogenic effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
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- 239000012895 dilution Substances 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N7/00—Peeling vegetables or fruit
- A23N7/01—Peeling vegetables or fruit using chemical substances, e.g. lye
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Toxicology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a processing method of peanuts, which comprises the following steps: A. cleaning; B. weighing active components required by preparing a seasoning soup blend solution; C. preparing a stock solution; D. preparing the seasoning soup blend solution; E. pickling; F. conveying the pickled peanuts with a reticular conveyor belt, wherein the surface moisture is drained in the conveying process, the conveyor belt passes through a disinfection chamber, and electrolytic water with the chlorine content of 30 mg/L is used in the disinfection chamber to perform spray disinfection on the peanuts; and continuing conveying the peanuts with the conveyor belt, wherein a 1.5-2 wt% chitosan solution is utilized to perform spray preservation on the peanuts in the process. The preparation method is simple; the introduced pickling component used in the preparation method has the advantage of high pickling speed, so that the obtained peanuts have the functions of purging the pathogenic fire and reducing dryness and taste fresh, and people can not feel dry in the mouth and itchy at the throat even eating lots of peanuts; the introduced health-care components have the functions of regulating the spleen and stomach and promoting the strengthening of human immunity; and the peanuts have favorable preservation effect.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to a kind of processing method of peanut.
Background technology
The pod shell of peanut is hard, after maturation, does not ftracture, and has the contracting of hanging (fruit waist) between chamber without tabula.Kind of Pi Youbai, pink, red, reddish brown, purple, the red white or purple different colours such as alternate in vain.Cotyledon accounts for the more than 90% of seed gross weight.Plumule is hidden in the middle of two plump cotyledons, main bud and two cotyledonary node lateral buds, consists of.Each pod has 2～6 seeds, with 2 in the majority, be plain edition, axe-shaped, calabash shape or cocoon shape more.The pod of 3 above seeds of every pod is hockey stick shape or bead type more, general 50～200 grams of 100-grain weight, and there is network-like vein on shell surface.Seed triangle, peach-shaped, cylindrical or oval, the general blunt circle in bottom or slightly flat, top end radicle is outstanding.
China is peanut big producing country, the later stage preparation of peanut is directly connected to the economic benefit of (Groundnut products), traditional peanut preparation method, as, Chinese patent application, the preparation method of 201210007093.1 disclosed microwave vacuum fast tasty peanuts, it carries out tasty operation under the condition of microwave vacuum by peanut, to reach the object of fast tasty.For another example, Chinese patent application 200710114705.6 discloses the production method of energy-saving poach salt dry peanut, be mainly: peanut is after cleaning is selected, carry out boiling 5-10 minute, under the condition of 90 ± 3 degrees Celsius, toast 5-10 hour sending into temperature adjustment baking box, under 60 ± 3 degrees celsius, toast 5-10 hour again, finally under 90 ± 3 degrees celsius, toast 5-10 hour again, obtain salted peanut.For another example, Chinese patent application, the production method of 200510032444.4 disclosed a kind of salt crisp peanuts, it discloses peanut and flavoring ratio is, peanut: salt: Radix Glycyrrhizae: anise: sweetener: flavouring=3000:20-300:0.3-8.0:0.5-16:0.3-10:0.2-6.0, also comprise cassia bark 1.0-8.0, orange peel 0-3.0, fennel 0-3.5, Chinese prickly ash 0-2.5, kaempferia galamga 0-1.0, garlic 0-3.This invention, in the preparation technology of peanut, has been introduced traditional Chinese medicinal components, has promoted the taste of peanut.Make that peanut is fragrant, sweet, salty, crisp, crisp to be integrated.But it is quoted, and composition is most can not regulate peanut itself for seasoning use, does not accomplish to fall dry effect.And for example, Chinese patent application, 200810237639.6 disclose a kind of processing method of baked fresh peanut, wherein, salt accounts for the 2-5% of the weight of peanut, and shallot accounts for the 1-2% of the weight of peanut, ginger accounts for the 1-2% of peanut, and Chinese prickly ash and large fennel account for the 0.1-1% of peanut weight.
There are again other for the improvement of peanut processing technique, no longer exhaustive at this, most for adjusting the control time, control temperature, change the proportioning of flavor enhancement to obtain corresponding tasty and refreshing peanut, still, and of peanut itself, sweet, flat, enter spleen, lung channel.Have strengthening the spleen and stomach, sharp kidney anhydrate, regulate the flow of vital energy logical breast, control the effects such as all mass formed by blood stasis, still, eat more dry, dry, the throat pain of itching.And current preparation technology, even if quoted traditional Chinese medicinal components, is only also for tasty improvement, therefore, it is simple that the present invention aims to provide a kind of preparation method, the tasty composition of quoting, tasty speed is fast, makes the peanut purging intense heat that obtains, falls dry, dry is salubrious, and eat also not can mouth parched and tongue scorched more, the throat pain of itching, and, introduce health-care components, regulating spleen and stomach, promote the increase of body immunity, and the processing method of a kind of peanut of good refreshing effect.
summary of the invention:
The object of the present invention is to provide a kind of preparation method simple, the tasty composition of quoting, tasty speed is fast, make the peanut purging intense heat obtaining, fall dryly, dry is salubrious, and eat also not can mouth parched and tongue scorched more, throat is itched bitterly, and, introduce health-care components, regulating spleen and stomach, promote the increase of body immunity, and the processing method of a kind of peanut of good refreshing effect.
For for solving the problems of the technologies described above, the invention provides a kind of processing method of peanut, wherein, comprise the steps:
The step of A, cleaning: peanut is screened and classification, and rinsing is clean;
B, take the step of configuration seasoning soup feed liquid required active component: the hundred kilograms of peanuts of take are base unit, according to unit of weight, configure following active component:
Root of Dahurain angelica 80-100g, pair Cen 60-80g, date 60-80g, schizonepeta 60-80g, lily 60-80g, bulb of fritillary 40-60g, tussilago 40-60g, Chinese lantern 60-80g, wind-weed 80-100g, bitter orange flower 60-80g, fructus cannabis 40-60g, fennel seeds 80-100g, Snakegourd Seed 80-100g, peach kernel 40-60g; Each active component is cleaned, after chopping, with pulverizer, be crushed to 80-100 order, obtain medicinal powder, standby;
The step of C, preparation stoste: each active component of step B is put into glass container, in glass container, put into again mass percent concentration 95% ethanolic solution, soak after 2-3 hour, glass container is put into water in 60 degrees Celsius of water-bath 8-10 hour, leach liquid; The glass container that the dregs of a decoction are housed is put into water again in 60 degrees Celsius of water-bath 8-10 hour, then leaches liquid, and the liquid of twice is merged, and being diluted to mass percent concentration is 30%, and naturally cooling being down to after room temperature, obtains stoste;
The step of D, configuration seasoning soup feed liquid: get 1-1.5L stoste, add allicin 100g, Tea Polyphenols 100g, salt 500g, with stirred tank, under the condition of 30-40 degree Celsius, stir after 5-8 minute, adding chitin 10-20g, be warming up to 50 degrees Celsius, continue to stir after 5-8 minute, obtain seasoning soup feed liquid;
E, flood tasty step: steps A gained peanut is taken to 100 kilograms, put in microwave vacuum still, in microwave vacuum still, adding water purifying direct to not having peanut, in microwave vacuum still, soak while stirring, the vacuum that makes microwave vacuum still is 0.06MPa, and temperature is soaked after 10-12 minute under the condition of 42-45 degree Celsius, insulation 25-30 minute, be warming up to again 55-60 degree Celsius, continue to soak 8-10 minute, be again incubated 25-30 minute; Taking-upization life, centrifugal dehydration 5-8 minute, completes the tasty step of dipping;
F, the peanut by dipping after tasty transmit with conveyer belt, and it is netted that conveyer belt is, and drains surface moisture in transport process, make conveyer belt through disinfection room, and disinfection room is used brine electrolysis to carry out spray disinfection to peanut, and the chlorinty of brine electrolysis is 30mg/L;
The peanut of step F continues to transmit through conveyer belt, uses chitosan solution to spray to peanut fresh-keeping in this process, and the mass percent of chitosan solution is 1.5-2%;
The peanut of G, step e is transported to micro-wave oven through conveyer belt, toasts baking temperature 85-90 degree Celsius under vacuum condition, baking time is to be warming up to rapidly 120-125 degree Celsius after 1 hour, under this temperature conditions, be incubated half an hour, then be cooled to 75-85 degree Celsius, be incubated half an hour; After coming out of the stove, use blower fan fast cooling to room temperature, pouch-packaged, obtains tasty and refreshing peanut.
Comprise the steps:
The cleaning step of steps A is specially:
First adopt ferment lotion to clean, concrete proportioning is that 1L water adds 10-20g ferment lotion, the active component of described ferment lotion is any several being mixed in plant saponin(e, bioactive enzyme, active oxygen release agent, special efficacy dirt separation factor, coconut oil extract, plant saponin(e
Then use alum to soak, 1L water adds 3-5g alum,
With clear water, rinse 2-3 time again, obtain the clean peanut of rinsing.
Peanut after coming out of the stove through blower fan fast cooling to room temperature, pack in polybag, the uncovered 8-10 degree Celsius that is cooled to of polybag, with 48-55 hour, cool the temperature to again between subzero 1 degree Celsius of subzero 4-, then keep, after 12-20 hour, detecting the water content of dried peanut, water content is that 5-7% is qualified, and described blower fan can be adjusted the temperature of air-out.
The polybag that qualified peanut is housed is vacuumized, and its vacuum is 0.06-0.07MPa, then is filled with nitrogen, after polybag rises slightly, stops.
While vacuumizing, each plastic bag extraction 3-5 minute, is filled with 1.5-2.5 minute while being filled with nitrogen.
In step B, the unit of weight of each active component is:
Root of Dahurain angelica 80-90g, pair Cen 60-70g, date 60-70g, schizonepeta 60-70g, lily 60-70g, bulb of fritillary 40-50g, tussilago 40-50g, Chinese lantern 60-70g, wind-weed 80-90g, bitter orange flower 60-70g, fructus cannabis 40-50g, fennel seeds 80-90g, Snakegourd Seed 80-90g, peach kernel 40-50g.
Or the unit of weight of each active component is in step B:
Root of Dahurain angelica 90-100g, pair Cen 70-80g, date 70-80g, schizonepeta 70-80g, lily 70-80g, bulb of fritillary 50-60g, tussilago 50-60g, Chinese lantern 70-80g, wind-weed 90-100g, bitter orange flower 70-80g, fructus cannabis 50-60g, fennel seeds 90-100g, Snakegourd Seed 90-100g, peach kernel 50-60g.
Or the unit of weight of each active component is in step B:
Root of Dahurain angelica 85-95g, pair Cen 65-75g, date 65-75g, schizonepeta 65-75g, lily 65-75g, bulb of fritillary 45-55g, tussilago 45-55g, Chinese lantern 65-75g, wind-weed 85-95g, bitter orange flower 65-75g, fructus cannabis 45-55g, fennel seeds 85-95g, Snakegourd Seed 85-95g, peach kernel 45-55g.
Advantage of the present invention is: preparation method is simple, the tasty composition of quoting, and tasty speed is fast, make the peanut purging intense heat obtaining, fall dryly, dry is salubrious, eat also not can mouth parched and tongue scorched more, throat is itched bitterly, and, introduce health-care components, regulating spleen and stomach, promote the increase of body immunity, and good refreshing effect, be specially:
The present invention is most to be adopted Xiang Xin section crop in Chinese herbal medicine (its composition is most for falling treating cough as the active component of condiment, the composition of wind-dispelling heat-dissipating), by alcohol steep, obtain baste, be blended into the chitin that improves immunity, after dilution, be soaked into taste, after draining, carry out brine electrolysis sterilization, with spraying chitosan solution shutoff peanut crust, last vacuum microwave drying, cooling rear package rapidly, the tasty speed of peanut making improves 12-15%, fall dry effective, avoid user to occur mouth parched and tongue scorched, throat itch pain problem, freshness date increases simultaneously, more traditional method for making freshness date improves 4-8 month, and good refreshing effect, mouthfeel is clear-cut, be difficult for going mouldy or feeling like jelly.
the specific embodiment:
Object lesson 1
The processing method of peanut, wherein, comprises the steps:
The step of A, cleaning: peanut is screened and classification, and rinsing is clean;
B, take the step of configuration seasoning soup feed liquid required active component: the hundred kilograms of peanuts of take are base unit, according to unit of weight, configure following active component:
Root of Dahurain angelica 100g, pair Cen 80g, date 80g, schizonepeta 80g, lily 80g, bulb of fritillary 60g, tussilago 60g, Chinese lantern 80g, wind-weed 100g, bitter orange flower 80g, fructus cannabis 60g, fennel seeds 100g, Snakegourd Seed 100g, peach kernel 60g; Each active component is cleaned, after chopping, with pulverizer, be crushed to 100 orders, obtain medicinal powder, standby;
The step of C, preparation stoste: each active component of step B is put into glass container, put into again mass percent concentration 95% ethanolic solution in glass container, soak after 2-3 hour, glass container is put into water in 60 degrees Celsius of water-baths 8 hours, leach liquid; The glass container that the dregs of a decoction are housed is put into water again in 60 degrees Celsius of water-baths 8 hours, then leaches liquid, and the liquid of twice is merged, and being diluted to mass percent concentration is 30%, and naturally cooling being down to after room temperature, obtains stoste;
The step of D, configuration seasoning soup feed liquid: get 1-1.5L stoste, add allicin 100g, Tea Polyphenols 100g, salt 500g, stirred under the condition of 40 degrees Celsius with stirred tank after 8 minutes, was adding chitin 20g, be warming up to 50 degrees Celsius, continue to stir after 8 minutes, obtain seasoning soup feed liquid;
E, flood tasty step: steps A gained peanut is taken to 100 kilograms, put in microwave vacuum still, in microwave vacuum still, adding water purifying direct to not having peanut, in microwave vacuum still, soak while stirring, the vacuum that makes microwave vacuum still is 0.06MPa, and temperature is soaked after 12 minutes under the condition of 45 degrees Celsius, be incubated 30 minutes, be warming up to again 55-60 degree Celsius, continue to soak 10 minutes, be again incubated 30 minutes; Taking-upization life, centrifugal dehydration 8 minutes, completes the tasty step of dipping;
F, the peanut by dipping after tasty transmit with conveyer belt, and it is netted that conveyer belt is, and drains surface moisture in transport process, make conveyer belt through disinfection room, and disinfection room is used brine electrolysis to carry out spray disinfection to peanut, and the chlorinty of brine electrolysis is 30mg/L;
The peanut of step F continues to transmit through conveyer belt, uses chitosan solution to spray to peanut fresh-keeping in this process, and the mass percent of chitosan solution is 2%;
The peanut of G, step e is transported to micro-wave oven through conveyer belt, toasts baking temperature 85-90 degree Celsius under vacuum condition, baking time is to be warming up to rapidly 125 degrees Celsius after 1 hour, under this temperature conditions, be incubated half an hour, then be cooled to 85 degrees Celsius, be incubated half an hour; After coming out of the stove, use blower fan fast cooling to room temperature, pouch-packaged, obtains tasty and refreshing peanut.
The cleaning step of steps A is specially:
First adopt ferment lotion to clean, concrete proportioning is that 1L water adds 20g ferment lotion, the active component of described ferment lotion is any several being mixed in plant saponin(e, bioactive enzyme, active oxygen release agent, special efficacy dirt separation factor, coconut oil extract, plant saponin(e
Then use alum to soak, 1L water adds 5g alum, then rinses 2-3 time with clear water, obtains the clean peanut of rinsing.
Peanut after coming out of the stove through blower fan fast cooling to room temperature, pack in polybag, polybag is uncovered is cooled to 10 degrees Celsius, with 55 hours, again by 1 degree Celsius of temperature, then keep, after 20 hours, detecting the water content of dried peanut, water content is 7% for qualified, and described blower fan can be adjusted the temperature of air-out.The polybag that qualified peanut is housed is vacuumized, and its vacuum is 0.07MPa, then is filled with nitrogen, after polybag rises slightly, stops.While vacuumizing, each plastic bag extraction is 5 minutes, is filled with 2.5 minutes while being filled with nitrogen.
Object lesson 2
The processing method of peanut, wherein, comprises the steps:
The step of A, cleaning: peanut is screened and classification, and rinsing is clean;
B, take the step of configuration seasoning soup feed liquid required active component: the hundred kilograms of peanuts of take are base unit, according to unit of weight, configure following active component:
Root of Dahurain angelica 80g, pair Cen 60g, date 60g, schizonepeta 60g, lily 60g, bulb of fritillary 40g, tussilago 40g, Chinese lantern 60g, wind-weed 80g, bitter orange flower 60g, fructus cannabis 40g, fennel seeds 80g, Snakegourd Seed 80g, peach kernel 40g; Each active component is cleaned, after chopping, with pulverizer, be crushed to 80 orders, obtain medicinal powder, standby;
The step of C, preparation stoste: each active component of step B is put into glass container, put into again mass percent concentration 95% ethanolic solution in glass container, soak after 2-3 hour, glass container is put into water in 60 degrees Celsius of water-baths 10 hours, leach liquid; The glass container that the dregs of a decoction are housed is put into water again in 60 degrees Celsius of water-baths 10 hours, then leaches liquid, and the liquid of twice is merged, and being diluted to mass percent concentration is 30%, and naturally cooling being down to after room temperature, obtains stoste;
The step of D, configuration seasoning soup feed liquid: get 1-1.5L stoste, add allicin 100g, Tea Polyphenols 100g, salt 500g, stirred under the condition of 30 degrees Celsius with stirred tank after 8 minutes, was adding chitin 10g, be warming up to 50 degrees Celsius, continue to stir after 5 minutes, obtain seasoning soup feed liquid;
E, flood tasty step: steps A gained peanut is taken to 100 kilograms, put in microwave vacuum still, in microwave vacuum still, adding water purifying direct to not having peanut, in microwave vacuum still, soak while stirring, the vacuum that makes microwave vacuum still is 0.06MPa, and temperature is soaked after 10 minutes under the condition of 42 degrees Celsius, be incubated 25 minutes, be warming up to again 60 degrees Celsius, continue to soak 10 minutes, be again incubated 25 minutes; Taking-upization life, centrifugal dehydration 5 minutes, completes the tasty step of dipping;
F, the peanut by dipping after tasty transmit with conveyer belt, and it is netted that conveyer belt is, and drains surface moisture in transport process, make conveyer belt through disinfection room, and disinfection room is used brine electrolysis to carry out spray disinfection to peanut, and the chlorinty of brine electrolysis is 30mg/L;
The peanut of step F continues to transmit through conveyer belt, uses chitosan solution to spray to peanut fresh-keeping in this process, and the mass percent of chitosan solution is 1.5%;
The peanut of G, step e is transported to micro-wave oven through conveyer belt, toasts baking temperature 85-90 degree Celsius under vacuum condition, baking time is to be warming up to rapidly 120 degrees Celsius after 1 hour, under this temperature conditions, be incubated half an hour, then be cooled to 75 degrees Celsius, be incubated half an hour; After coming out of the stove, use blower fan fast cooling to room temperature, pouch-packaged, obtains tasty and refreshing peanut.
Comprise the steps:
The cleaning step of steps A is specially:
First adopt ferment lotion to clean, concrete proportioning is that 1L water adds 10g ferment lotion, the active component of described ferment lotion is any several being mixed in plant saponin(e, bioactive enzyme, active oxygen release agent, special efficacy dirt separation factor, coconut oil extract, plant saponin(e
Then use alum to soak, 1L water adds 3g alum,
With clear water, rinse 2-3 time again, obtain the clean peanut of rinsing.
Peanut after coming out of the stove through blower fan fast cooling to room temperature, pack in polybag, polybag is uncovered is cooled to 8 degrees Celsius, with 48 hours, cool the temperature to again subzero 2 degrees Celsius, then keep, after 12 hours, detecting the water content of dried peanut, water content is 5% for qualified, and described blower fan can be adjusted the temperature of air-out.
The polybag that qualified peanut is housed is vacuumized, and its vacuum is 0.06MPa, then is filled with nitrogen, after polybag rises slightly, stops.While vacuumizing, each plastic bag extraction is 3 minutes, is filled with 1.5 minutes while being filled with nitrogen.
Object lesson 3
The processing method of peanut, wherein, comprises the steps:
The step of A, cleaning: peanut is screened and classification, and rinsing is clean;
B, take the step of configuration seasoning soup feed liquid required active component: the hundred kilograms of peanuts of take are base unit, according to unit of weight, configure following active component:
Root of Dahurain angelica 85g, pair Cen 75g, date 75g, schizonepeta 75g, lily 65g, bulb of fritillary 45g, tussilago 55g, Chinese lantern 75g, wind-weed 95g, bitter orange flower 75g, fructus cannabis 55g, fennel seeds 95g, Snakegourd Seed 95g, peach kernel 45g.Each active component is cleaned, after chopping, with pulverizer, be crushed to 100 orders, obtain medicinal powder, standby;
The step of C, preparation stoste: each active component of step B is put into glass container, put into again mass percent concentration 95% ethanolic solution in glass container, soak after 2-3 hour, glass container is put into water in 60 degrees Celsius of water-baths 8 hours, leach liquid; The glass container that the dregs of a decoction are housed is put into water again in 60 degrees Celsius of water-baths 8 hours, then leaches liquid, and the liquid of twice is merged, and being diluted to mass percent concentration is 30%, and naturally cooling being down to after room temperature, obtains stoste;
The step of D, configuration seasoning soup feed liquid: get 1-1.5L stoste, add allicin 100g, Tea Polyphenols 100g, salt 500g, stirred under the condition of 40 degrees Celsius with stirred tank after 8 minutes, was adding chitin 20g, be warming up to 50 degrees Celsius, continue to stir after 8 minutes, obtain seasoning soup feed liquid;
E, flood tasty step: steps A gained peanut is taken to 100 kilograms, put in microwave vacuum still, in microwave vacuum still, adding water purifying direct to not having peanut, in microwave vacuum still, soak while stirring, the vacuum that makes microwave vacuum still is 0.06MPa, and temperature is soaked after 12 minutes under the condition of 45 degrees Celsius, be incubated 30 minutes, be warming up to again 55-60 degree Celsius, continue to soak 10 minutes, be again incubated 30 minutes; Taking-upization life, centrifugal dehydration 8 minutes, completes the tasty step of dipping;
F, the peanut by dipping after tasty transmit with conveyer belt, and it is netted that conveyer belt is, and drains surface moisture in transport process, make conveyer belt through disinfection room, and disinfection room is used brine electrolysis to carry out spray disinfection to peanut, and the chlorinty of brine electrolysis is 30mg/L;
The peanut of step F continues to transmit through conveyer belt, uses chitosan solution to spray to peanut fresh-keeping in this process, and the mass percent of chitosan solution is 2%;
The peanut of G, step e is transported to micro-wave oven through conveyer belt, toasts baking temperature 85-90 degree Celsius under vacuum condition, baking time is to be warming up to rapidly 125 degrees Celsius after 1 hour, under this temperature conditions, be incubated half an hour, then be cooled to 85 degrees Celsius, be incubated half an hour; After coming out of the stove, use blower fan fast cooling to room temperature, pouch-packaged, obtains tasty and refreshing peanut.
The cleaning step of steps A is specially:
First adopt ferment lotion to clean, concrete proportioning is that 1L water adds 20g ferment lotion, the active component of described ferment lotion is any several being mixed in plant saponin(e, bioactive enzyme, active oxygen release agent, special efficacy dirt separation factor, coconut oil extract, plant saponin(e
Then use alum to soak, 1L water adds 5g alum, then rinses 2-3 time with clear water, obtains the clean peanut of rinsing.
Peanut after coming out of the stove through blower fan fast cooling to room temperature, pack in polybag, polybag is uncovered is cooled to 10 degrees Celsius, with 55 hours, again by 1 degree Celsius of temperature, then keep, after 20 hours, detecting the water content of dried peanut, water content is 7% for qualified, and described blower fan can be adjusted the temperature of air-out.The polybag that qualified peanut is housed is vacuumized, and its vacuum is 0.07MPa, then is filled with nitrogen, after polybag rises slightly, stops.While vacuumizing, each plastic bag extraction is 5 minutes, is filled with 2.5 minutes while being filled with nitrogen.
Corresponding comparing data:
One, the difference of the tasty and refreshing peanut that prepared by object lesson 1-3 and prior art in shelf-life and mouthfeel:
Two, select 50 people as experimental group, 50 people as a control group, (every group all has 10 people to have minor cut or wound incised wound, 10 people have stomach trouble history) experimental group every day 150 grams of edible peanuts of the present invention, 150 grams of the edible peanuts of the prior art of control group, continuously edible after 6 months, during individual health contrast as follows:
Three, the antibacterial bacteriostatic of seasoning soup feed liquid experiment
Bacteria culture media: containing 1% peptone (W/V), 0.5% glucose (W/V), the culture medium of 0.5% sodium chloride (W/V) is for Bacteria Culture.
Mould medium: containing 0.5% peptone (W/V), 1% glucose (W/V), 0.1%KH
2pO
4, 0.05%Mg-SO
4h
2the culture medium of O is for mycotic culture.
Yeast Cultivation base: yeast extract is as culture medium, for Yeast Cultivation.
Method: get soup stock liquid, with aseptic 24 well culture plates, every block of plate represents the test tube of 24 variable concentrations in conventional dilution method, first row hole to every block of plate adds respectively 2ml culture medium and 10ul soup stock liquid, other holes add 1ml culture medium, with the suction pipe of the bacterium of having gone out, liquid is transferred to another hole from a hole and obtains doubling dilution, then to each hole, to add 10ul concentration be 10
7-10
8the microbial suspension of individual/L, is then placed under 28 degrees Celsius and cultivates 24-28 disappearance, treats that the bacteria growing of control wells records experimental result after observing out.As following table: (antibacterial activity :-without antibacterial effect ,+there is an antibacterial effect, ++ antibacterial effect is obvious)
From above-mentioned, can find out relatively, soup stock liquid of the present invention has good antibacterial, fungistatic effect, good refreshing effect.
Four, detecting VBN salt content detects
Summary, preparation method of the present invention is simple, the tasty composition of quoting, tasty speed is fast, make the peanut purging intense heat obtaining, fall dry, dry is salubrious, eat also not can mouth parched and tongue scorched more, throat is itched bitterly, and, introduce health-care components, regulating spleen and stomach, promote the increase of body immunity, and good refreshing effect, the present invention is most to be adopted Xiang Xin section crop in Chinese herbal medicine (its composition is most for falling treating cough as the active component of condiment, the composition of wind-dispelling heat-dissipating), by alcohol steep, obtain baste, be blended into the chitin that improves immunity, after dilution, be soaked into taste, after draining, carry out brine electrolysis sterilization, with spraying chitosan solution shutoff peanut crust, last vacuum microwave drying, cooling rear package rapidly, the tasty speed of peanut making improves 12-15%, fall dry effective, avoid user to occur mouth parched and tongue scorched, throat itch pain problem, freshness date increases simultaneously, more traditional method for making freshness date improves 4-8 month, and good refreshing effect, mouthfeel is clear-cut, be difficult for going mouldy or feeling like jelly.
Claims (8)
1. a processing method for peanut, is characterized in that, comprises the steps:
The step of A, cleaning: peanut is screened and classification, and rinsing is clean;
B, take the step of configuration seasoning soup feed liquid required active component: the hundred kilograms of peanuts of take are base unit, according to unit of weight, configure following active component:
Root of Dahurain angelica 80-100g, pair Cen 60-80g, date 60-80g, schizonepeta 60-80g, lily 60-80g, bulb of fritillary 40-60g, tussilago 40-60g, Chinese lantern 60-80g, wind-weed 80-100g, bitter orange flower 60-80g, fructus cannabis 40-60g, fennel seeds 80-100g, Snakegourd Seed 80-100g, peach kernel 40-60g; Each active component is cleaned, after chopping, with pulverizer, be crushed to 80-100 order, obtain medicinal powder, standby;
The step of C, preparation stoste: each active component of step B is put into glass container, in glass container, put into again mass percent concentration 95% ethanolic solution, soak after 2-3 hour, glass container is put into water in 60 degrees Celsius of water-bath 8-10 hour, leach liquid; The glass container that the dregs of a decoction are housed is put into water again in 60 degrees Celsius of water-bath 8-10 hour, then leaches liquid, and the liquid of twice is merged, and being diluted to mass percent concentration is 30%, and naturally cooling being down to after room temperature, obtains stoste;
The step of D, configuration seasoning soup feed liquid: get 1-1.5L stoste, add allicin 100g, Tea Polyphenols 100g, salt 500g, with stirred tank, under the condition of 30-40 degree Celsius, stir after 5-8 minute, adding chitin 10-20g, be warming up to 50 degrees Celsius, continue to stir after 5-8 minute, obtain seasoning soup feed liquid;
E, flood tasty step: steps A gained peanut is taken to 100 kilograms, put in microwave vacuum still, in microwave vacuum still, adding water purifying direct to not having peanut, in microwave vacuum still, soak while stirring, the vacuum that makes microwave vacuum still is 0.06MPa, and temperature is soaked after 10-12 minute under the condition of 42-45 degree Celsius, insulation 25-30 minute, be warming up to again 55-60 degree Celsius, continue to soak 8-10 minute, be again incubated 25-30 minute; Taking-upization life, centrifugal dehydration 5-8 minute, completes the tasty step of dipping;
F, the peanut by dipping after tasty transmit with conveyer belt, and it is netted that conveyer belt is, and drains surface moisture in transport process, make conveyer belt through disinfection room, and disinfection room is used brine electrolysis to carry out spray disinfection to peanut, and the chlorinty of brine electrolysis is 30mg/L;
The peanut of step F continues to transmit through conveyer belt, uses chitosan solution to spray to peanut fresh-keeping in this process, and the mass percent of chitosan solution is 1.5-2%;
The peanut of G, step e is transported to micro-wave oven through conveyer belt, toasts baking temperature 85-90 degree Celsius under vacuum condition, baking time is to be warming up to rapidly 120-125 degree Celsius after 1 hour, under this temperature conditions, be incubated half an hour, then be cooled to 75-85 degree Celsius, be incubated half an hour; After coming out of the stove, use blower fan fast cooling to room temperature, pouch-packaged, obtains tasty and refreshing peanut.
2. the processing method of peanut according to claim 1, is characterized in that, comprises the steps:
The cleaning step of steps A is specially:
First adopt ferment lotion to clean, concrete proportioning is that 1L water adds 10-20g ferment lotion, the active component of described ferment lotion is any several being mixed in plant saponin(e, bioactive enzyme, active oxygen release agent, special efficacy dirt separation factor, coconut oil extract, plant saponin(e
Then use alum to soak, 1L water adds 3-5g alum,
With clear water, rinse 2-3 time again, obtain the clean peanut of rinsing.
3. according to the processing method of peanut described in claim 1 or 2, it is characterized in that, peanut after coming out of the stove, packs in polybag through blower fan fast cooling to room temperature, the uncovered 8-10 degree Celsius that is cooled to of polybag, with 48-55 hour, cool the temperature to again between subzero 1 degree Celsius of subzero 4-, then keep, after 12-20 hour, detecting the water content of dried peanut, water content is that 5-7% is qualified, and described blower fan can be adjusted the temperature of air-out.
4. the processing method of peanut according to claim 3, is characterized in that, the polybag that qualified peanut is housed is vacuumized, and its vacuum is 0.06-0.07MPa, then is filled with nitrogen, after polybag rises slightly, stops.
5. the processing method of peanut according to claim 4, is characterized in that, while vacuumizing, each plastic bag extraction 3-5 minute, is filled with 1.5-2.5 minute while being filled with nitrogen.
6. the processing method of peanut according to claim 1, is characterized in that, in step B, the unit of weight of each active component is:
Root of Dahurain angelica 80-90g, pair Cen 60-70g, date 60-70g, schizonepeta 60-70g, lily 60-70g, bulb of fritillary 40-50g, tussilago 40-50g, Chinese lantern 60-70g, wind-weed 80-90g, bitter orange flower 60-70g, fructus cannabis 40-50g, fennel seeds 80-90g, Snakegourd Seed 80-90g, peach kernel 40-50g.
7. the processing method of peanut according to claim 1, is characterized in that, in step B, the unit of weight of each active component is:
Root of Dahurain angelica 90-100g, pair Cen 70-80g, date 70-80g, schizonepeta 70-80g, lily 70-80g, bulb of fritillary 50-60g, tussilago 50-60g, Chinese lantern 70-80g, wind-weed 90-100g, bitter orange flower 70-80g, fructus cannabis 50-60g, fennel seeds 90-100g, Snakegourd Seed 90-100g, peach kernel 50-60g.
8. the processing method of peanut according to claim 1, is characterized in that, in step B, the unit of weight of each active component is:
Root of Dahurain angelica 85-95g, pair Cen 65-75g, date 65-75g, schizonepeta 65-75g, lily 65-75g, bulb of fritillary 45-55g, tussilago 45-55g, Chinese lantern 65-75g, wind-weed 85-95g, bitter orange flower 65-75g, fructus cannabis 45-55g, fennel seeds 85-95g, Snakegourd Seed 85-95g, peach kernel 45-55g.
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| CN201310375262.1A CN103653072A (en) | 2013-08-27 | 2013-08-27 | Processing method of peanuts |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207231A (en) * | 2014-09-17 | 2014-12-17 | 福州大学 | Production method of quickly cured instant peanuts and bean pods |
| CN105076384A (en) * | 2015-07-28 | 2015-11-25 | 江西省农业科学院 | Method for reducing damage, drying and storing fresh peanuts after production |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171905A (en) * | 1997-04-11 | 1998-02-04 | 张义存 | Nutritious peanut |
| CN101933531A (en) * | 2010-07-23 | 2011-01-05 | 重庆市畜牧科学院 | Method for refreshing spiced goose |
| CN102551122A (en) * | 2012-01-11 | 2012-07-11 | 青岛老三东食品股份有限公司 | Preparation method for rapidly flavoring peanuts with microwaves in vacuum |
-
2013
- 2013-08-27 CN CN201310375262.1A patent/CN103653072A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171905A (en) * | 1997-04-11 | 1998-02-04 | 张义存 | Nutritious peanut |
| CN101933531A (en) * | 2010-07-23 | 2011-01-05 | 重庆市畜牧科学院 | Method for refreshing spiced goose |
| CN102551122A (en) * | 2012-01-11 | 2012-07-11 | 青岛老三东食品股份有限公司 | Preparation method for rapidly flavoring peanuts with microwaves in vacuum |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207231A (en) * | 2014-09-17 | 2014-12-17 | 福州大学 | Production method of quickly cured instant peanuts and bean pods |
| CN105076384A (en) * | 2015-07-28 | 2015-11-25 | 江西省农业科学院 | Method for reducing damage, drying and storing fresh peanuts after production |
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