CN104413389A - Aspergillus flavus-controlled lima bean sauce production process - Google Patents
Aspergillus flavus-controlled lima bean sauce production process Download PDFInfo
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- CN104413389A CN104413389A CN201310395465.7A CN201310395465A CN104413389A CN 104413389 A CN104413389 A CN 104413389A CN 201310395465 A CN201310395465 A CN 201310395465A CN 104413389 A CN104413389 A CN 104413389A
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- Prior art keywords
- aspergillus flavus
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- lima bean
- color selector
- grinding
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention provides an aspergillus flavus-controlled lima bean sauce production process. The production process is characterized by comprising the following steps: (1) removing impurities from raw materials; (2) continuously baking in a numerical control manner; (3) treating by using a color selector; (4) performing low-oxygen grinding, namely introducing nitrogen, and grinding at a low-oxygen condition by using an adjustable diamond grinding head to obtain products different in fineness according to the requirements of customers; (5) homogenizing and seasoning; (6) performing infrared sterilization; (7) packaging and putting into storage. The production process disclosed by the invention has the beneficial effects that a lima bean raw material is subjected to five technological processing steps including impurity removal of raw materials, numerical control continuous baking, automatic continuous production based on a color selector, low-oxygen grinding and infrared sterilization in order to prepare the lima bean sauce; through the technological process, the lima bean sauce product is free of aspergillus flavus residues, prolonged in shelf time, improved in safety and enhanced in market competitiveness.
Description
Technical field
The present invention relates to green bean jam production technology, be specifically related to a kind of green bean jam production technology controlling aspergillus flavus.
Background technology
Green soya bean is pulse family Glycine annual herb plant, originates in China.China cultivates from ancient times, the plantation history of existing 5000.Green soya bean is generally planted in China, and northeastward, North China, Shan, river and Lower Changjiang River region all produce, with the Yangtze river basin and southwest cultivation more, with northeast green soya bean optimal quality.Green soya bean is containing rich in protein, wherein containing the several amino acids of needed by human, especially high with lysine content.Green soya bean is rich in unrighted acid and soybean lecithin, has the effect keeping blood vessel elasticity, brain tonic and prevent fatty liver from being formed.Be rich in the anticancer components such as saponin, protease inhibitors, isoflavones, molybdenum, selenium in green soya bean, have inhibitory action to nearly all cancers such as prostate cancer, cutaneum carcinoma, intestinal cancer, cancers of the esophagus.Aflatoxin is the hepatotoxin that a kind of toxicity is very strong, the acute of liver or chronic lesion can be caused, except the liver of infringement body, aflatoxin also can cause serious harm to other Various Tissues organs such as kidneys, and more seriously aflatoxin has been proved and has had carcinogenic, teratogenesis, causes " three cause " of cell mutation effect.In recent years, the green soya bean of China's export is repeatedly detected aflatoxin, and the accident of being returned goods because aflatoxin exceeds standard occurs repeatedly, and the domestic report also having aflatoxin contamination.This not only have impact on the outlet of China's green soya bean, and also constitutes a serious threat to the health of domestic consumer.
Summary of the invention
The object of the invention is to kill the aspergillus flavus that may exist in green soya bean, a kind of green bean jam production technology controlling aspergillus flavus is provided, this technology utilization aspergillus flavus is easy to other mould symbiosis, not resistance to low humidity, not three features of lower oxygen concentration resistance environment, design five controls aspergillus flavus step greatly, successively green soya bean raw material is passed through impurity removing, numerical control is toasted continuously (accurate temperature controlling peeling), cross color selector automatic continuous production, hypoxemia grinding and the large PROCESS FOR TREATMENT operation of infrared sterilization five make green bean jam, by this PROCESS FOR TREATMENT, can make to remain without aspergillus flavus in green bean jam product, extend the shelf life of product, improve the security of product, strengthen the competitiveness of product in market.
The object of the invention is to be realized by following technical scheme, have developed a kind of green bean jam production technology controlling aspergillus flavus, it is characterized in that, comprise the following steps:
1) impurity removing peeling: remove mudstone, metal fragment impurity, removes the grain that goes rotten;
2) numerical control is toasted continuously: obtain best baking temperature and baking time by test, carry out the automated production of sequencing intensification, green soya bean is removed the peel completely, toasts completely;
3) color selector: product, evenly by color selector, is removed and gone rotten and remove the peel halfway green soya bean benevolence, and the time crossing color selector is 3-4 second;
4) hypoxemia grinding: be filled with nitrogen, grind under the condition of hypoxemia, adopts adjustable diamonds bistrique, grinds the product of different fineness according to customer demand;
5) homogeneous, seasoning: add flavouring, emulsifying agent, stabilizing agent;
6) infrared sterilization: it's infrared sterilization machine 3-6 second pasts product;
7) pack, put in storage: according to production standard, carry out the canned automatic continuous production of vacuum.
Described described sequencing intensification 126-136 degree.
Beneficial effect of the present invention: green soya bean raw material is toasted continuously by impurity removing, numerical control, crosses color selector automatic continuous production, hypoxemia grinds and the large PROCESS FOR TREATMENT operation of infrared sterilization five makes green bean jam, by this PROCESS FOR TREATMENT, can make to remain without aspergillus flavus in green bean jam product, extend the shelf life of product, improve the security of product, strengthen the competitiveness of product in market.
Specific embodiment
Immobilizing Aspergillus flavus for Producing technique in control green bean jam of the present invention, its feature comprises the steps:
1) impurity removing (removing the peel): remove the impurity such as mudstone, glass, metal fragment, removes the grain that goes rotten, carries out classification select according to customer demand;
2) numerical control is toasted continuously: obtain best baking temperature and baking time by test, carry out the automated production of sequencing intensification, green soya bean is removed the peel completely, toasts completely (duration and degree of heating of attentional manipulation baking);
3) color selector: product, evenly by color selector, is removed and gone rotten and remove the peel halfway green soya bean benevolence, and the time crossing color selector is 3-5 second;
4) hypoxemia grinding: be filled with nitrogen, carry out grinding (remaining oxygen controls within 2.0%) under the condition of hypoxemia, adopts adjustable diamonds bistrique, grinds the product (as needs can carry out regrind) of different fineness according to customer demand;
5) homogeneous, seasoning: carry out seasoning according to customer demand, adds flavouring, emulsifying agent, stabilizing agent;
6) infrared sterilization: it's infrared sterilization machine 3-6 second pasts product;
7) pack, put in storage: according to production standard, carry out the canned automatic continuous production of vacuum.
Described sequencing intensification 126-136 degree.
Described baking time is 35-45 minute.
Described infrared sterilization 3-6 second.
Described flavouring is white granulated sugar and salt.
The green bean jam production technology of control aspergillus flavus of the present invention, is characterized in that: adopt removal of impurities in step 1,3,6 respectively, cross the method for color selector and infrared sterilization, thoroughly remove and go rotten and remove the peel halfway green soya bean.There are some researches prove, aflatoxin is present in pericarp more, and the aspergillus flavus of green soya bean grain only accounts for about 10% of whole fruit.Step 1,3,6 both ensure that the peeling rate of green soya bean, eliminated again the miscellaneous bacteria that may exist in raw material, thus significantly reduced the content of the aspergillus flavus in green soya bean.Adopt the continuous baking process of numerical control in step 2, the relative humidity of product can be reduced to greatest extent, thus control aspergillus flavus.Step 4 hypoxemia grinds, and make use of the feature of aspergillus flavus not lower oxygen concentration resistance, inhibits the growth of aspergillus flavus, extend the shelf life of product.Step 6 middle infrared (Mid-IR) sterilization 3-5 second.Infrared radiation is a kind of electromagnetic wave of 0.77-1000 micron wave length, has good fuel factor, especially the strongest with the fuel factor of 1-10 micron wave length, is considered to a kind of effective dry heat sterilization method.Infrared sterilization processing not only carries out high-temperature sterilization for the weakness that aspergillus flavus heat resist power is not strong; But also for the feature that aspergillus flavus needs high humidity environment to survive, carry out hot air sterilization, be a kind of sterilizing methods killed two birds with one stone.(accurate temperature controlling peeling), excessively color selector automatic continuous production, hypoxemia grinding and the large PROCESS FOR TREATMENT of infrared sterilization five is toasted continuously by impurity removing, numerical control, can make to remain without aspergillus flavus in baking green soya bean product, extend 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, modifies for above-described embodiment, and it is all possible for adding and replacing, and it does not all exceed protection scope of the present invention.
Claims (2)
1. control a green bean jam production technology for aspergillus flavus, it is characterized in that, comprise the following steps:
1) impurity removing peeling: remove mudstone, metal fragment impurity, removes the grain that goes rotten;
2) numerical control is toasted continuously: obtain best baking temperature and baking time by test, carry out the automated production of sequencing intensification, green soya bean is removed the peel completely, toasts completely;
3) color selector: product, evenly by color selector, is removed and gone rotten and remove the peel halfway green soya bean benevolence, and the time crossing color selector is 3-4 second;
4) hypoxemia grinding: be filled with nitrogen, grind under the condition of hypoxemia, adopts adjustable diamonds bistrique, grinds the product of different fineness according to customer demand;
5) homogeneous, seasoning: add flavouring, emulsifying agent, stabilizing agent;
6) infrared sterilization: it's infrared sterilization machine 3-6 second pasts product;
7) pack, put in storage: according to production standard, carry out the canned automatic continuous production of vacuum.
2. a kind of green bean jam production technology controlling aspergillus flavus according to claim 1, is characterized in that, described described sequencing intensification 126-136 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310395465.7A CN104413389A (en) | 2013-09-03 | 2013-09-03 | Aspergillus flavus-controlled lima bean sauce production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310395465.7A CN104413389A (en) | 2013-09-03 | 2013-09-03 | Aspergillus flavus-controlled lima bean sauce production process |
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| Publication Number | Publication Date |
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| CN104413389A true CN104413389A (en) | 2015-03-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310395465.7A Pending CN104413389A (en) | 2013-09-03 | 2013-09-03 | Aspergillus flavus-controlled lima bean sauce production process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927258A (en) * | 2017-12-05 | 2018-04-20 | 湖南利农五倍子产业发展有限公司 | A kind of anti-oxidant preparation method of kudzu root tea |
-
2013
- 2013-09-03 CN CN201310395465.7A patent/CN104413389A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927258A (en) * | 2017-12-05 | 2018-04-20 | 湖南利农五倍子产业发展有限公司 | A kind of anti-oxidant preparation method of kudzu root tea |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150318 |