CN104544331A - Safe production process for peanuts with strawberry flavor - Google Patents
Safe production process for peanuts with strawberry flavor Download PDFInfo
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- CN104544331A CN104544331A CN201310482062.6A CN201310482062A CN104544331A CN 104544331 A CN104544331 A CN 104544331A CN 201310482062 A CN201310482062 A CN 201310482062A CN 104544331 A CN104544331 A CN 104544331A
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Abstract
The invention provides a safe production process for peanuts with a strawberry flavor. The process is characterized by comprising the following steps: 1) sorting; 2) removing metal impurities from the peanuts by using a metal detector; 3) adding a wrapping solution with seasonings to wrap the peanuts; 4) performing numerical control continuous baking; 5) performing infrared sterilizing; 6) removing peanuts with color aberration by using a color sorter; and 7) performing nitrogen-filled packing. The invention aims to remove impurities among the peanuts, kill possibly existing fungi and bacteria in the peanuts, and provide the safe production process for high quality peanuts with the strawberry flavor. The production process contains three major safe production steps including impurity removing, numerical control continuous baking and sterilizing and enabling the peanut products with the strawberry flavor to meet commercial sterilization requirements. Shelf life of the peanuts is prolonged. Product safety is improved and product market competitiveness is enhanced.
Description
Technical field
The present invention relates to toast earthnut technique, be specifically related to the Safe production technology of strawberry flavor peanut.
Background technology
Peanut is 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.China is one of main in the world peanut production state, and existing long-term cultivated area, close to 5,000,000 hectares, accounts for 20% of the total cultivated area in the world, occupies the 2nd; Output close to 1,500 ten thousand tons, account for that the world always produces 40%, occupy the 1st.Peanut oil content is about 50%, is rich in micronutrient element, containing 13 kinds of vitamins and 26 kinds of mineral elements, particularly vitamin E, and nicotinic acid, folic acid, vitamin B1, the rich content of the micronutrients such as magnesium, calcium, copper, potassium.
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 strawberry flavor 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 strawberry peanut Safe production technology is provided, the large main security production stage of this technological design three, peanut raw material is toasted continuously by removal of impurities, numerical control, the large main technique process of sterilizing three, strawberry 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 strawberry peanut, 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 peanut;
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 132-137 DEG C, baking time 35-45 minute;
5) infrared sterilization: infrared sterilization 3-7 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 strawberry flavor peanut, it is characterized in that: the peanut raw material aspergillus flavus standard through quality testing standard: 0PPB, 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 sterilizing three, can be made strawberry peanut products 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 strawberry 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) sorting: remove the impurity such as mudstone, choose mildew and rot particle, anti-cross-contamination;
2) metal detector: remove the metal impurities in peanut;
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 132-137 DEG C, baking time 35-45 minute;
5) infrared sterilization: infrared sterilization 3-7 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 strawberry flavor peanut, 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).
Described high-quality strawberry 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 strawberry 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 strawberry 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 35-40 minute.Peanut raw material is toasted continuously by removal of impurities, numerical control, the large main technique process of sterilizing three, strawberry 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 strawberry flavor 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) metal detector: remove the metal impurities in peanut;
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 132-137 DEG C, baking time 35-45 minute;
5) infrared sterilization: infrared sterilization 3-7 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 strawberry flavor peanut according to claim 1, it is characterized in that: the peanut raw material aspergillus flavus standard through quality testing standard: 0PPB, 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 |
|---|---|---|---|
| CN201310482062.6A CN104544331A (en) | 2013-10-15 | 2013-10-15 | Safe production process for peanuts with strawberry flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310482062.6A CN104544331A (en) | 2013-10-15 | 2013-10-15 | Safe production process for peanuts with strawberry flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104544331A true CN104544331A (en) | 2015-04-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310482062.6A Pending CN104544331A (en) | 2013-10-15 | 2013-10-15 | Safe production process for peanuts with strawberry flavor |
Country Status (1)
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| CN (1) | CN104544331A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394310A (en) * | 2015-11-27 | 2016-03-16 | 安徽三只松鼠电子商务有限公司 | Process for machining heat-clearing and detoxifying lemon flavored nuts |
| CN105410823A (en) * | 2015-11-27 | 2016-03-23 | 安徽三只松鼠电子商务有限公司 | Lemon-flavored nut meat capable of clearing away heat and toxicity |
-
2013
- 2013-10-15 CN CN201310482062.6A patent/CN104544331A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394310A (en) * | 2015-11-27 | 2016-03-16 | 安徽三只松鼠电子商务有限公司 | Process for machining heat-clearing and detoxifying lemon flavored nuts |
| CN105410823A (en) * | 2015-11-27 | 2016-03-23 | 安徽三只松鼠电子商务有限公司 | Lemon-flavored nut meat capable of clearing away heat and toxicity |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |
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| WD01 | Invention patent application deemed withdrawn after publication |