CN104544335A - Safe production technique for manufacturing black pepper-flavor pecan nuts - Google Patents
Safe production technique for manufacturing black pepper-flavor pecan nuts Download PDFInfo
- Publication number
- CN104544335A CN104544335A CN201310483362.6A CN201310483362A CN104544335A CN 104544335 A CN104544335 A CN 104544335A CN 201310483362 A CN201310483362 A CN 201310483362A CN 104544335 A CN104544335 A CN 104544335A
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- China
- Prior art keywords
- black pepper
- flavor
- carrying
- safe production
- macadamia
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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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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)
- Seasonings (AREA)
Abstract
The present invention relates to a safe production technique for manufacturing black pepper-flavor pecan nuts. The safe production technique is characterized in that it comprises the following steps: 1) raw material impurities removing, removing the impurities of mudstone, glass, plastic and the like; 2) a metal detector: removing the metal impurities in the pecan nuts; 3) coating: adding black pepper-flavor seasoning solution to the pecan nuts, carrying out coating at 80 DEG C for 25 to 35 min; 4) numerical control continuous baking: carrying out programmed heating and baking at 125 DEG C to 130 DEG C for 25 to 35 min; 5) carrying out infrared sterilization: infrared sterilization time is 2-4seconds; 6) a color selector: removing rotten fruit by a color selector; 7) nitrogen packaging: carrying out nitrogen automated packaging, controlling residual oxygen content below 3%. The safe production technique has the following beneficial effects: by four major process treatments of impurity removing, numerical control continuous baking, sterilization and nitrogen packaging, the black pepper-flavor pecan products can reach commercial sterility requirements, the shelf life of products can be extended, product security can be improved, and market competitiveness can be enhanced. The black pepper-flavor pecan nuts have characteristics of easy carrying and strong storage resistance, and are nutritional food with market potential.
Description
Technical field
The present invention relates to and cure macadamia technique, be specifically related to the Safe production technology of high-quality black pepper taste macadamia.
Background technology
Among dry fruits numerous in the world, the economic worth of macadamia (Queensland nut) is the highest, usually enjoys " dry fruit queen ", the reputation of " king of world's nut " claims.Macadamia nut oil is a kind of natural salad oil, and the protein in kernel is altogether containing 17 seed amino acids.Because macadamia is nutritious, crisp, fragrant and pleasant to taste, unique flavor, be described as the five-star edible nut in the world.Macadamia can be eaten raw, but be mostly be processed into dessert, as the batching of Bread and Cakes, candy, chocolate and ice cream etc.
Macadamia (Queensland nut) kernel is nutritious, its exocarp dark green, and endocarp is hard, in brown, single fruit weight 15-16 gram, oil content about 70%, protein 9%, carbohydrate 10%, 8 seed amino acids containing needed by human, are also rich in minerals and vitamins.It has adjusting blood lipid and nootropic effect, is applicable to very much the nourishing food of the elderly or blood fat not good person.Macadamia is rich in monounsaturated fatty acids, so it not only has the effect of adjusting blood lipid blood sugar, effectively can reduce the content of serum total cholesterol and LDL-C in blood plasma.
Summary of the invention
The object of the invention is to remove the impurity in macadamia raw material, kill the fungi that may exist in macadamia raw material, bacterium, control peroxide value and the acid value of macadamia, a kind of high-quality black pepper taste macadamia Safe production technology is provided, the large main security production stage of this technological design four, macadamia raw material is passed through removal of impurities, numerical control is toasted continuously, sterilizing, the large main technique process of nitrogen-filled packaging four, black pepper taste macadamia 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 black pepper taste macadamia, the technical solution adopted in the present invention comprises the steps:
1) impurity removing: remove the impurity such as mudstone, glass, plastics, choose mould decayed fruit;
2) metal detector: remove the metal impurities in macadamia;
3) wrap up in clothing: add containing black pepper seasoning soln, carry out wrapping up in clothing process, wrap up in clothing temperature 80 DEG C, wrap up in 5 minutes clothing time;
4) numerical control is toasted continuously: carry out sequencing intensification, baking temperature 125-130 DEG C, baking time 25-35 minute;
5) infrared sterilization: be 2-4 second by infrared sterilization machine;
6) color selector: by color selector, removes mould decayed fruit;
7) nitrogen-filled packaging: carry out filling nitrogen automated production packaging, remaining oxygen is below 3%.
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, black pepper taste macadamia 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 black pepper taste macadamia 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, plastics, choose mould decayed fruit;
2) metal detector: remove the metal impurities in macadamia;
3) wrap up in clothing: add containing black pepper seasoning soln, carry out wrapping up in clothing process, wrap up in clothing temperature 80 DEG C, wrap up in 5 minutes clothing time;
4) numerical control is toasted continuously: carry out sequencing intensification, baking temperature 125-130 DEG C, baking time 25-35 minute;
5) infrared sterilization: be 2-4 second by infrared sterilization machine;
6) color selector: by color selector, removes mould decayed fruit;
7) nitrogen-filled packaging: carry out filling nitrogen automated production packaging, remaining oxygen is below 3%.
Clothing solution ratio is wrapped up in as follows: hot water (75-80 DEG C) 81%, glutinous rice flour 5%, D-sorbite 4%, glucose 3%, black pepper 2%, B glue 2%, white granulated sugar 2%, edible salt 1% in described step 3.
Described high-quality black pepper taste macadamia Safe production technology, it is characterized in that: step 1,2 carries out raw-material removal of impurities process, wherein step 1 is by macadamia 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 macadamia raw material further.Step 5,6,7 carries out sterilizing safety in production, ensures that black pepper taste macadamia 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 the continuous nitrogen-filled packaging of automation, and these 3 techniques can ensure that the high-quality and safety of black pepper taste macadamia 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 125-130 DEG C, and baking time is 25-35 minute.Macadamia raw material is toasted continuously by removal of impurities, numerical control, sterilizing, the large main technique process of nitrogen-filled packaging four, black pepper taste macadamia 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 (1)
1. a Safe production technology for black pepper taste macadamia, is characterized in that, comprises the following steps:
1) impurity removing: remove the impurity such as mudstone, glass, plastics, choose mould decayed fruit;
2) metal detector: remove the metal impurities in macadamia;
3) wrap up in clothing: add containing black pepper seasoning soln, carry out wrapping up in clothing process, wrap up in clothing temperature 80 DEG C, wrap up in 5 minutes clothing time;
4) numerical control is toasted continuously: carry out sequencing intensification, baking temperature 125-130 DEG C, baking time 25-35 minute;
5) infrared sterilization: be 2-4 second by infrared sterilization machine;
6) color selector: by color selector, removes mould decayed fruit;
7) nitrogen-filled packaging: carry out filling nitrogen automated production packaging, remaining oxygen is below 3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310483362.6A CN104544335A (en) | 2013-10-15 | 2013-10-15 | Safe production technique for manufacturing black pepper-flavor pecan nuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310483362.6A CN104544335A (en) | 2013-10-15 | 2013-10-15 | Safe production technique for manufacturing black pepper-flavor pecan nuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104544335A true CN104544335A (en) | 2015-04-29 |
Family
ID=53062256
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310483362.6A Pending CN104544335A (en) | 2013-10-15 | 2013-10-15 | Safe production technique for manufacturing black pepper-flavor pecan nuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104544335A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242518A (en) * | 2017-06-11 | 2017-10-13 | 安徽真心食品有限公司 | A kind of tasty agent prescription of black tea taste macadamia |
| CN108112946A (en) * | 2017-12-29 | 2018-06-05 | 三只松鼠股份有限公司 | A kind of black pepper nut and its processing method |
| CN108323737A (en) * | 2017-12-27 | 2018-07-27 | 良品铺子股份有限公司 | A kind of cheese's corn taste Macadamia nuts and processing method |
-
2013
- 2013-10-15 CN CN201310483362.6A patent/CN104544335A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242518A (en) * | 2017-06-11 | 2017-10-13 | 安徽真心食品有限公司 | A kind of tasty agent prescription of black tea taste macadamia |
| CN108323737A (en) * | 2017-12-27 | 2018-07-27 | 良品铺子股份有限公司 | A kind of cheese's corn taste Macadamia nuts and processing method |
| CN108112946A (en) * | 2017-12-29 | 2018-06-05 | 三只松鼠股份有限公司 | A kind of black pepper nut and its processing method |
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| Date | Code | Title | Description |
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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 |