CN104413497A - Aspergillus flavus-controlled filbert sauce production process - Google Patents
Aspergillus flavus-controlled filbert sauce production process Download PDFInfo
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- CN104413497A CN104413497A CN201310394878.3A CN201310394878A CN104413497A CN 104413497 A CN104413497 A CN 104413497A CN 201310394878 A CN201310394878 A CN 201310394878A CN 104413497 A CN104413497 A CN 104413497A
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- aspergillus flavus
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- filbert
- production process
- fibert
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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
- A23L25/10—Peanut butter
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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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides an aspergillus flavus-controlled filbert 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 air-inflation grinding; (5) homogenizing and seasoning, adding a condiment, an emulsifying agent and a stabilizing agent; (6) performing infrared sterilization, namely treating a product in an infrared sterilizer for 3-5 seconds; and (7) packaging and putting into storage. The production process disclosed by the invention has the beneficial effects that a filbert raw material is subjected to five technological processing steps including impurity removal of raw materials, numerical control continuous baking (precise temperature control and peeling), automatic continuous production based on a color selector, air-inflation grinding and infrared sterilization in order to prepare the filbert sauce; by virtue of the technological process, the filbert 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 fibert sauce production technology, be specifically related to a kind of fibert sauce production technology controlling aspergillus flavus.
Background technology
Fibert, also known as mountain Chinese chestnut, Jian Li, Chui etc., is distributed in Asia, Europe and North America; There are 2 mutation of 8 kinds within Chinese territory, are distributed in northeast, East China, North China, northwest and southwest.Fibert likeness in form chestnut, shell is hard, and the fertile Bai Eryuan of kernel, has special aroma, have the address of " king of nut ", with almond, walnut, cashew nut being called " four large nuts ".
Fibert is nutritious, and except containing except protein, fat, carbohydrate in kernel, carrotene, vitamin B1, vitamin B2, content of vitamin E are also very abundant; 8 seed amino acids containing needed by human body in fibert, its content exceeds walnut far away; In fibert, various trace element is if calcium, phosphorus, iron content are also higher than other nuts.
Fibert, except nutritious, also has a lot of health care.Contain anti-cancer chemical composition taxol in fibert, oophoroma and breast cancer and some other cancer can be treated, the lifetime of patient can be extended.Fibert itself has a kind of natural fragrance, has effect of appetizing, and abundant cellulose also has the aid digestion and anti-effect treated constipation.Fibert contains cupreol (sterol), and natural phytosterin has the effect reducing cholesterol, avoids saturated fatty acid in meat and, to the harm of health, effectively can prevent the generation of cardiovascular and cerebrovascular disease.In fibert, the content of the trace element such as magnesium, calcium and potassium is very high, and Long-Time Service contributes to adjusting blood pressure.
Aflatoxin (AFT) is that the gang produced by aspergillus flavus, aspergillus parasiticus, collection honeybee aspergillus, aspergillus niger or aspergillus tamarii has bioactive secondary metabolites, current confirmed aflatoxin has two large Class1 7 kinds, two big nations are divided into, i.e. B race (bluish violet fluorescence) and G race (green fluorescence) according to the fluorescence color that they send under ultraviolet light.Wherein AFB1, AFB2, AFG1 and AFG2 are four kinds of AFT the most basic, and other are derivative, if AFM1 with AFM2 is the hydroxy compounds (M names because it is separated from cow's milk at first) of AFB1 with AFB2.Various AFT is quite similar in chemical constitution, containing C, H, O tri-kinds of elements, it is all the derivative of dihydrofuran cumarin, namely two furan nucleus (bifuran) and a cumarin (coumarin is all contained, be cumarin again), the former is basic toxin moiety, and the latter has reinforcement toxicity and carcinogenesis.AFT Poisoning and carcinogenicity the strongest be B1, G1, G2 and M1 also have strong toxicity in addition.Nearly all aspergillus parasiticus all can produce B group and G group AFT, and aspergillus flavus then only has the bacterial strain of 50% to produce AFT, and can only produce B group AFT.Aspergillus flavus physicochemical property is comparatively stable, but not lower oxygen concentration resistance environment, can with other mould mutualism, in a humidity environment amount reproduction.
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 fibert 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 fibert, 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 fibert, a kind of fibert sauce production technology controlling aspergillus flavus is provided, this technology utilization aspergillus flavus is easy to other mould symbiosis, not resistance to low humidity, the not feature of lower oxygen concentration resistance environment, design five controls aspergillus flavus step greatly, fibert raw material is passed through impurity removing, numerical control is toasted continuously (accurate temperature controlling peeling), cross color selector automatic continuous production, inflation grinding and the large PROCESS FOR TREATMENT operation of infrared sterilization five make fibert sauce, by this PROCESS FOR TREATMENT, can make to remain without aspergillus flavus in fibert jam products, 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 fibert sauce production technology controlling aspergillus flavus, it is characterized in that, comprise the following steps:
1) impurity removing: remove mudstone, choose mildew and rot grain;
2) numerical control is toasted continuously: test peeling, carries out the automated production of sequencing intensification;
3) color selector: product, evenly by color selector, is removed and gone rotten and remove the peel halfway hazelnut kernel;
4) inflation grinding: be filled with nitrogen, adopts adjustable diamonds bistrique, grinds the product of different fineness;
5) homogeneous, seasoning: add flavouring, emulsifying agent, stabilizing agent;
6) infrared sterilization: it's infrared sterilization machine 3-5 second pasts product;
7) pack, put in storage: according to production standard, carry out vacuum packaging automatic continuous production.
Described described flavouring is white granulated sugar and salt.
Beneficial effect of the present invention: fibert raw material is toasted (accurate temperature controlling peeling) continuously by impurity removing, numerical control, crosses color selector automatic continuous production, inflation is ground and the large PROCESS FOR TREATMENT operation of infrared sterilization five makes fibert sauce, by this PROCESS FOR TREATMENT, can make to remain without aspergillus flavus in fibert jam products, 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 fibert sauce of the present invention, its feature comprises the steps:
1) impurity removing: remove mudstone, glass impurities, choose mildew and rot grain;
2) numerical control is toasted continuously: test peeling, carries out the automated production of sequencing intensification;
3) color selector: product, evenly by color selector, is removed and gone rotten and remove the peel halfway hazelnut kernel;
4) inflation grinding: be filled with nitrogen, adopts adjustable diamonds bistrique, grinds the product of different fineness;
5) homogeneous, seasoning: add flavouring, emulsifying agent, stabilizing agent;
6) infrared sterilization: it's infrared sterilization machine 3-5 second pasts product;
7) pack, put in storage: according to production standard, carry out vacuum packaging automatic continuous production.
Described sequencing intensification 125-130 degree.
Described infrared sterilization 3-5 second.
Described flavouring is white granulated sugar and salt.
The fibert sauce 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 hazelnut kernel.There are some researches prove, aflatoxin is present in pericarp more, and the aspergillus flavus of hazelnut kernel only accounts for about 10% of whole fruit.Step 1,3,6 both ensure that the peeling rate of fibert, eliminated again the miscellaneous bacteria that may exist in raw material, thus significantly reduced the content of the aspergillus flavus in fibert.Adopt the continuous baking process of numerical control in step 2, can remove the peel to greatest extent, the relative humidity of product can also be reduced, control aspergillus flavus from these two aspects.Step 4 inflates grinding, 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.Toast (accurate temperature controlling peeling) continuously by impurity removing, numerical control, cross color selector automatic continuous production, inflate grinding and the large PROCESS FOR TREATMENT of infrared sterilization five, can make to remain without aspergillus flavus in baking fibert 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 fibert sauce production technology for aspergillus flavus, it is characterized in that, comprise the following steps:
1) impurity removing: remove mudstone, choose mildew and rot grain;
2) numerical control is toasted continuously: test peeling, carries out the automated production of sequencing intensification;
3) color selector: product, evenly by color selector, is removed and gone rotten and remove the peel halfway hazelnut kernel;
4) inflation grinding: be filled with nitrogen, adopts adjustable diamonds bistrique, grinds the product of different fineness;
5) homogeneous, seasoning: add flavouring, emulsifying agent, stabilizing agent;
6) infrared sterilization: it's infrared sterilization machine 3-5 second pasts product;
7) pack, put in storage: according to production standard, carry out vacuum packaging automatic continuous production.
2. a kind of fibert sauce production technology controlling aspergillus flavus according to claim 1, it is characterized in that, described described flavouring is white granulated sugar and salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310394878.3A CN104413497A (en) | 2013-09-03 | 2013-09-03 | Aspergillus flavus-controlled filbert sauce production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310394878.3A CN104413497A (en) | 2013-09-03 | 2013-09-03 | Aspergillus flavus-controlled filbert sauce production process |
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| Publication Number | Publication Date |
|---|---|
| CN104413497A true CN104413497A (en) | 2015-03-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310394878.3A Pending CN104413497A (en) | 2013-09-03 | 2013-09-03 | Aspergillus flavus-controlled filbert sauce production process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558216A (en) * | 2016-01-07 | 2016-05-11 | 吉林省德盛农牧科技发展有限公司 | Brain-invigorating healthcare hazel chocolate sauce and preparation technology thereof |
-
2013
- 2013-09-03 CN CN201310394878.3A patent/CN104413497A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558216A (en) * | 2016-01-07 | 2016-05-11 | 吉林省德盛农牧科技发展有限公司 | Brain-invigorating healthcare hazel chocolate sauce and preparation technology thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150318 |