CN104413490A - Safe production process of five-spice-flavored peanuts - Google Patents
Safe production process of five-spice-flavored peanuts Download PDFInfo
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- CN104413490A CN104413490A CN201310395368.8A CN201310395368A CN104413490A CN 104413490 A CN104413490 A CN 104413490A CN 201310395368 A CN201310395368 A CN 201310395368A CN 104413490 A CN104413490 A CN 104413490A
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- peanut
- spice
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- safe production
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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
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
Abstract
The invention provides a safe production process of five-spice-flavored peanuts. The safe production process is characterized by comprising the following steps: (1) sorting, namely removing impurities such as mud and stone, and picking out rotted particles to prevent cross contamination; (2) coating, namely adding a coating solution of five-spice-flavored condiment, and coating a peanut raw material; (3) continuously baking in a numerical control manner, namely performing automatic production in a programmed heating manner at a baking temperature of 135 to 145 DEG C for 20-35 minutes; (4) performing infrared sterilization, namely treating a product for 4-7 seconds by an infrared sterilizer; and (5) charging nitrogen for packaging, performing nitrogen-charged packaging to realize automatic continuous production, and controlling the residual oxygen amount to be within 1.9%. The safe production process disclosed by the invention has the beneficial effects that by the four main technological processes including impurity removal, numerical control continuous baking, sterilization and nitrogen-charged packaging, the five-spice-flavored peanut product reaches the commercial aseptic requirement and is prolonged in shelf time, improved in safety, enhanced in market competiveness, also convenient to carry and high in storage stability, so the five-spice-flavored peanut product is a nutritional food with market potential.
Description
Technical field
The present invention relates to toast earthnut technique, be specifically related to the Safe production technology of spiced peanut.
Background technology
Peanut, have another name called peanut, fruit, Chinese's beans, the important industrial crops of China, oil crops and export crop, again the traditional food that our people likes simultaneously, not only nutritious, and there is the effect such as happy spleen and stomach, moistening lung for removing phlegm, qi-restoratives cough-relieving, nourishing regulating the qi flowing in the channels, clearing, ease constipation, logical breast, therefore there is the laudatory title of " peanut ".Confirmation is studied recently by American-European scientist, scientific research institution and agricultural sector: peanut is rich in vegetable active compound, as phytosterol, saponin, resveratrol, antioxidant etc., to preventing malnutrition, balanced diet, prevention diabetes, cardiovascular disease, obesity, suppress growth of cancers and antidotal disease-prevention health etc. to have remarkable effect.
Current peanut raw material is usually made into that fried peanuts, peanut are broken, the nutraceutical such as peanut powder, peanut butter.Along with improving constantly of people's living standard, food quality and flavour of food products more and more receive publicity, the conventional (Groundnut products) of Vehicles Collected from Market circulation is difficult to meet the growing requirement to (Groundnut products) of people, so for the field of current (Groundnut products), the R&D work carrying out this deep processed product of cultivating peanut of spiced peanut is imperative.
Summary of the invention
The object of the invention is to remove the impurity in peanut raw material, kill may exist in peanut raw material fungi, bacterium, a kind of high-quality spiced peanut Safe production technology is provided, the large main security production stage of this technological design four, peanut raw material is toasted continuously by removal of impurities, numerical control, sterilizing, the large main technique process of nitrogen-filled packaging four, spiced peanut products can be made to reach the requirement of commercial sterilization, 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 the Safe production technology of high-quality spiced peanut, the technical solution adopted in the present invention comprises the steps:
1) impurity removing: remove the impurity such as mudstone, glass, emphasis chooses mould decayed fruit, avoids raw material cross pollution;
2) metal detector: remove the metal impurities in peanut raw material;
3) clothing is wrapped up in: add and wrap up in clothing solution containing spiced flavoring, carried out wrapping up in clothing process by peanut raw material;
4) numerical control is toasted continuously: through repetition test, works out the optimum condition of spiced peanut, carries out the automated production of sequencing intensification, baking temperature 130-135 DEG C, baking time 35-45 minute;
5) infrared sterilization: it's infrared sterilization machine 3-6 second pasts product;
6) color selector: product evenly by color selector, removes mould decayed fruit;
7) nitrogen-filled packaging: according to production standard, carries out nitrogen-filled packaging automatic continuous production, and remaining oxygen controls within 1.9%, extends shelf life of products.
Clothing solution ratio is wrapped up in as follows: hot water (75-80 DEG C) 81%, glutinous rice flour 5%, D-sorbite 5%, glucose 3%, expanded starch 2%, five-spice powder 2%, white granulated sugar 1%, edible salt 1% in described step 3.
Described high-quality spiced peanut Safe production technology, it is characterized in that: step 1,2 carries out raw-material removal of impurities process, wherein step 1 is by peanut raw material (the aspergillus flavus standard: 0PPB through quality testing standard, non-EU < 4PPB moisture standards≤15%, peroxide value≤0.5meq/kg, acid value≤4.0mg/g), remove the impurity such as mudstone, glass by hand, emphasis chooses mould decayed fruit, avoids raw material cross pollution.Step 2 removes the metal impurities that may exist in peanut raw material further.Step 5,6,7 carries out sterilizing safety in production, ensures that spiced peanut products can safe edible.Wherein step 5 adopts infrared sterilization (dry-air sterilization); Step 6 crosses color selector, rejects substandard products by aberration; Step 7 adopts automation continuous vacuum packaging, and these 3 techniques can ensure that the high-quality and safety of spiced peanut is produced to the full extent.Most crucial technique of the present invention is the numerical control serialization baking of step 4, adopt European advanced technologies, PLC FPGA automatic control system is utilized to carry out partition heating, the temperature in each region can regulate arbitrarily, the mean temperature of whole bake process is 130-135 DEG C, and baking time is 35-45 minute.Peanut raw material is toasted continuously by removal of impurities, numerical control, sterilizing, the large main technique process of nitrogen-filled packaging four, spiced peanut products can be made to reach the requirement of commercial sterilization, extend the shelf life of product, improve the security of product, strengthen the competitiveness of product in market.
Beneficial effect of the present invention: toasted continuously by removal of impurities, numerical control, sterilizing, the large main technique process of nitrogen-filled packaging four, spiced peanut products can be made to reach the requirement of commercial sterilization, extend the shelf life of product, improve the security of product, strengthen the competitiveness of product in market.And spiced peanut is easy to carry, 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, emphasis chooses mould decayed fruit, avoids raw material cross pollution;
2) metal detector: remove the metal impurities in peanut raw material;
3) clothing is wrapped up in: add and wrap up in clothing solution containing spiced flavoring, carried out wrapping up in clothing process by peanut raw material;
4) numerical control is toasted continuously: through repetition test, works out the optimum condition of spiced peanut, carries out the automated production of sequencing intensification, baking temperature 130-135 DEG C, baking time 35-45 minute;
5) infrared sterilization: it's infrared sterilization machine 3-6 second pasts product;
6) color selector: product evenly by color selector, removes mould decayed fruit;
7) nitrogen-filled packaging: according to production standard, carries out nitrogen-filled packaging automatic continuous production, and remaining oxygen controls within 1.9%, extends shelf life of products.
Clothing solution ratio is wrapped up in as follows: hot water (75-80 DEG C) 81%, glutinous rice flour 5%, D-sorbite 5%, glucose 3%, expanded starch 2%, five-spice powder 2%, white granulated sugar 1%, edible salt 1% in described step 3.
Described high-quality spiced peanut Safe production technology, it is characterized in that: step 1,2 carries out raw-material removal of impurities process, wherein step 1 is by peanut raw material (the aspergillus flavus standard: 0PPB through quality testing standard, non-EU < 4PPB moisture standards≤15%, peroxide value≤0.5meq/kg, acid value≤4.0mg/g), remove the impurity such as mudstone, glass by hand, emphasis chooses mould decayed fruit, avoids raw material cross pollution.Step 2 removes the metal impurities that may exist in peanut raw material further.Step 5,6,7 carries out sterilizing safety in production, ensures that spiced peanut products can safe edible.Wherein step 5 adopts infrared sterilization (dry-air sterilization); Step 6 crosses color selector, rejects substandard products by aberration; Step 7 adopts automation continuous vacuum packaging, and these 3 techniques can ensure that the high-quality and safety of spiced peanut is produced to the full extent.Most crucial technique of the present invention is the numerical control serialization baking of step 4, adopt European advanced technologies, PLC FPGA automatic control system is utilized to carry out partition heating, the temperature in each region can regulate arbitrarily, the mean temperature of whole bake process is 130-135 DEG C, and baking time is 35-45 minute.Peanut raw material is toasted continuously by removal of impurities, numerical control, sterilizing, the large main technique process of nitrogen-filled packaging four, spiced peanut products can be made to reach the requirement of commercial sterilization, 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. a Safe production technology for spiced peanut, is characterized in that, comprises the following steps:
1) sorting: remove the impurity such as mudstone, choose mildew and rot particle, anti-cross-contamination;
2) clothing is wrapped up in: add and wrap up in clothing solution containing spiced flavoring, carried out wrapping up in clothing process by peanut raw material;
3) numerical control is toasted continuously: the automated production carrying out sequencing intensification, baking temperature 135-145 DEG C, baking time 20-35 minute;
4) infrared sterilization: it's infrared sterilization machine 4-7 second pasts product;
5) nitrogen-filled packaging: carry out nitrogen-filled packaging automatic continuous production, remaining oxygen controls within 1.9%; Clothing solution ratio is wrapped up in as follows: hot water (75-80 DEG C) 81%, glutinous rice flour 5%, D-sorbite 5%, glucose 3%, expanded starch 2%, five-spice powder 2%, white granulated sugar 1%, edible salt 1% in described step 3.
2. the Safe production technology of spiced peanut according to claim 1, it is characterized in that: through peanut 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).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310395368.8A CN104413490A (en) | 2013-09-03 | 2013-09-03 | Safe production process of five-spice-flavored peanuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310395368.8A CN104413490A (en) | 2013-09-03 | 2013-09-03 | Safe production process of five-spice-flavored peanuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104413490A true CN104413490A (en) | 2015-03-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310395368.8A Pending CN104413490A (en) | 2013-09-03 | 2013-09-03 | Safe production process of five-spice-flavored peanuts |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712788A (en) * | 2017-11-10 | 2018-02-23 | 青岛胶平食品有限公司 | Dry roasting spicy peanuts and preparation method thereof |
| CN107890064A (en) * | 2017-11-10 | 2018-04-10 | 青岛胶平食品有限公司 | A kind of delicious peanuts handling process |
-
2013
- 2013-09-03 CN CN201310395368.8A patent/CN104413490A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712788A (en) * | 2017-11-10 | 2018-02-23 | 青岛胶平食品有限公司 | Dry roasting spicy peanuts and preparation method thereof |
| CN107890064A (en) * | 2017-11-10 | 2018-04-10 | 青岛胶平食品有限公司 | A kind of delicious peanuts handling process |
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Application publication date: 20150318 |
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| WD01 | Invention patent application deemed withdrawn after publication |