CN104413491A - Safety production process of cheese cashew nuts - Google Patents
Safety production process of cheese cashew nuts Download PDFInfo
- Publication number
- CN104413491A CN104413491A CN201310395432.2A CN201310395432A CN104413491A CN 104413491 A CN104413491 A CN 104413491A CN 201310395432 A CN201310395432 A CN 201310395432A CN 104413491 A CN104413491 A CN 104413491A
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- cheese
- cashew nut
- production process
- baking
- infrared sterilization
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a safety production process of cheese cashew nuts. The safety production process is characterized by comprising the following steps: (1) sorting: removing impurities such as mud-stones and the like, and picking out mildewed particles to prevent cross contamination; (2) treatment performed by a metal detector: removing metal impurities in cashew nuts; (3) wrapping: adding a wrapping solution of seasonings to perform wrapping treatment; (4) numerically-controlled continuous baking: performing automatic production with programmed heating, wherein the baking temperature is 135-145 DEG C, and the baking time takes 35-45 minutes; (5) infrared sterilization: performing infrared sterilization for 3-6 seconds; (6) treatment performed by a color sorter: removing fruits with color difference by virtue of the color sorter; and (7) nitrogen filling and packaging: performing nitrogen filling and packaging automatic continuous production, and controlling the remaining oxygen quantity within 2%. The safety production process provided by the invention has the beneficial effects that by virtue of three main processes namely impurity removal, numerically-controlled continuous baking and infrared sterilization, commercial aseptic requirements of cheese cashew nut products can be met, the shelf life of the products can be prolonged, the product safety can be improved, and the market competitiveness of the products can be enhanced. Moreover, the cheese cashew nuts provided by the invention are convenient to carry and strong in storability, and are nutritious foods with market potential.
Description
Technical field
The present invention relates to baking cashew nut technique, be specifically related to the Safe production technology of cheese's cashew nut.
Background technology
Cashew nut is called as one of world's " four large nuts " (walnut, almond and fibert), is a kind of famous and precious dry fruit and senior dish.Cashew nut contains higher heat, and its origin of heat is mainly fatty, is secondly carbohydrate and protein.Cashew nut fatty 48%, protein 21%, starch 10-20%, sugar 7%, and a small amount of minerals and vitamins A, vitamin B1, vitamin B2, be a kind of nutritious health food, often edible cashew nut has improving the health, improves body resistance against diseases, improving is for, the effect such as to put on weight.Cashew nut is called as one of world's " four large nuts " (walnut, almond and fibert), is a kind of famous and precious dry fruit and senior dish.Cashew nut contains higher heat, and its origin of heat is mainly fatty, is secondly carbohydrate and protein.Mainly unrighted acid in the aliphatic acid of cashew nut, wherein oleic acid accounts for 90% of unrighted acid, and linoleic acid only accounts for 10%, and therefore, cashew nut is compared with other are rich in linoleic nut, and the possibility of becoming sour is less.Protein contained by cashew nut is the twice of general cereal crops, and in amino acid contained kind and cereal, amino acid whose kind is complementary.Cashew nut is the one that in all nuts, aflatoxin risk is minimum, and reason is that cashew nut shell contains CNSL (a kind of natural biological bactericide), and it can the growth of Antifungi.
Current cashew nut raw material is usually made into that fried cashew nut, cashew nut are broken, the nutraceutical such as cashew nut powder, cashew kernel paste.Along with improving constantly of people's living standard, food quality and flavour of food products more and more receive publicity, the conventional cashew nut goods of Vehicles Collected from Market circulation are difficult to meet the growing requirement to cashew nut goods of people, so for the field of current cashew nut goods, the R&D work carrying out this cashew nut of cheese's cashew nut deep processed product is imperative.
Summary of the invention
The object of the invention is to remove the impurity in cashew nut raw material, kill may exist in cashew nut raw material fungi, bacterium, a kind of high-quality cheese cashew nut Safe production technology is provided, the large main security production stage of this technological design three, cashew nut raw material is toasted continuously by removal of impurities, numerical control, the large main technique process of infrared sterilizing three, cheese's cashew nut product 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 cheese cashew nut, the technical solution adopted in the present invention comprises the steps:
1) sorting: remove the impurity such as mudstone, choose mildew and rot particle, anti-cross-contamination;
2) metal detector: remove the metal impurities in cashew nut;
3) wrap up in clothing: what add flavoring wraps up in clothing solution, carry out wrapping up in clothing process;
4) numerical control is toasted continuously: the automated production carrying out sequencing intensification, baking temperature 135-145 DEG C, baking time 35-45 minute;
5) infrared sterilization: infrared sterilization 3-6 second;
6) color selector: by color selector, difference of discoloring fruit;
7) nitrogen-filled packaging: carry out nitrogen-filled packaging automatic continuous production, remaining oxygen controls within 2%;
The Safe production technology of described a kind of cheese's cashew nut, 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).
Beneficial effect of the present invention: to be toasted continuously by removal of impurities, numerical control, the large main technique process of infrared sterilizing three, cheese's cashew nut product 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 cheese's cashew nut 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 mildew and rot grain, avoids raw material cross pollution;
2) metal detector: remove the metal impurities that may exist in cashew nut raw material;
3) clothing is wrapped up in: add and wrap up in clothing solution containing cheese's flavoring, carried out wrapping up in clothing process by cashew nut raw material;
4) numerical control is toasted continuously: through repetition test, works out the optimum condition of cheese's cashew nut, carries out the automated production of sequencing intensification, baking temperature 135-145 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 the grain that goes rotten;
7) nitrogen-filled packaging: according to production standard, carries out nitrogen-filled packaging automatic continuous production, and remaining oxygen controls within 2%, extends shelf life of products.
Clothing solution ratio is wrapped up in as follows: hot water (75-80 DEG C) 80%, glutinous rice flour 4%, D-sorbite 4%, glucose 3%, expanded starch 3%, cheese's powder 3%, white granulated sugar 2%, edible salt 1% in described step 3.
Described high-quality cheese cashew nut Safe production technology, it is characterized in that: step 1,2 carries out raw-material removal of impurities process, wherein step 1 is by cashew nut 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 cashew nut raw material further.Step 5,6,7 carries out sterilizing safety in production, ensures that cheese's cashew nut product 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 cheese's cashew nut 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 135-145 DEG C, and baking time is 35-45 minute.Cashew nut raw material is toasted continuously by removal of impurities, numerical control, the large main technique process of infrared sterilizing three, cheese's cashew nut product 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 cheese's cashew nut, 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) metal detector: remove the metal impurities in cashew nut;
3) wrap up in clothing: what add flavoring wraps up in clothing solution, carry out wrapping up in clothing process;
4) numerical control is toasted continuously: the automated production carrying out sequencing intensification, baking temperature 135-145 DEG C, baking time 35-45 minute;
5) infrared sterilization: infrared sterilization 3-6 second;
6) color selector: by color selector, difference of discoloring fruit;
7) nitrogen-filled packaging: carry out nitrogen-filled packaging automatic continuous production, remaining oxygen controls within 2%.
2. the Safe production technology of a kind of cheese's cashew nut according to claim 1, it is characterized in that: through peanut raw material (aspergillus flavus standard: 0PPB, non-EU < 4PPB, moisture standards≤15% of quality testing standard, peroxide value≤0.5meq/kg, acid value≤4.0mg/g).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310395432.2A CN104413491A (en) | 2013-09-03 | 2013-09-03 | Safety production process of cheese cashew nuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310395432.2A CN104413491A (en) | 2013-09-03 | 2013-09-03 | Safety production process of cheese cashew nuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104413491A true CN104413491A (en) | 2015-03-18 |
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ID=52964422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310395432.2A Pending CN104413491A (en) | 2013-09-03 | 2013-09-03 | Safety production process of cheese cashew nuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104413491A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106805181A (en) * | 2017-02-22 | 2017-06-09 | 洽洽食品股份有限公司 | A kind of green fruit of milk fragrance and its processing method |
| CN113412922A (en) * | 2021-06-07 | 2021-09-21 | 天津市隆信达商贸有限公司 | Cheese chestnut kernels and preparation method thereof |
-
2013
- 2013-09-03 CN CN201310395432.2A patent/CN104413491A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106805181A (en) * | 2017-02-22 | 2017-06-09 | 洽洽食品股份有限公司 | A kind of green fruit of milk fragrance and its processing method |
| CN113412922A (en) * | 2021-06-07 | 2021-09-21 | 天津市隆信达商贸有限公司 | Cheese chestnut kernels and preparation method thereof |
| CN113412922B (en) * | 2021-06-07 | 2024-01-30 | 天津市食品研究所有限公司 | Cheese chestnut kernel and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150318 |
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| WD01 | Invention patent application deemed withdrawn after publication |