CN105011335A - Technology for peeling peanuts at negative pressure and low temperature - Google Patents
Technology for peeling peanuts at negative pressure and low temperature Download PDFInfo
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- CN105011335A CN105011335A CN201510336765.7A CN201510336765A CN105011335A CN 105011335 A CN105011335 A CN 105011335A CN 201510336765 A CN201510336765 A CN 201510336765A CN 105011335 A CN105011335 A CN 105011335A
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Abstract
The invention relates to a technology method for peeling peanuts at negative pressure and low temperature. Peanut kernels are used as raw materials. The technology method comprises the working procedures of selecting raw materials, adjusting temperature, immersing peanuts, performing a peeling technology on peanuts at the negative pressure, performing peeling treatment, performing a dehydration technology and the like. Results show that peanut seed coats have certain permeability, under the condition of negative pressure, air between the peanut seed coats and peanut kernels is drawn out, and when the air is exhausted, gaps between the peanut seed coats and the peanut kernels are filled with water, so that seed kernels and seed coats are easy to separate, and the purpose of peeling the peanuts is realized. The technology method disclosed by the invention has the following characteristics: 1, the peeling rate of the seed coats of the peanut kernels is high, the breakage rate of the peeled peanut kernels is low, the peeled peanut kernels are pure white in color, and the content of protein is unchanged; 2, the technique adopted by the method disclosed by the invention can reduce the peeling cost, shorten the peeling time and obtain products with a low overoxidation value, and the technology difficulty of the later-period storage of the peanuts is reduced; 3, the technology technique is low in energy consumption, high in efficiency, simple to operate, and easy in industrial implementation.
Description
Technical field
The invention belongs to food processing field, relate to the method for decortication of cultivating peanut.
Background technology
The international trade of China's peanut is based on outlet, and import is auxiliary, and China's peanut and goods annual export volume thereof are at 600,000 ~ 750,000 t, and wherein blanched peanut annual export volume is at 200,000 ~ 300,000 t, earns foreign exchange to account for peanut and export always earn foreign exchange 28.6% ~ 35.7%.Therefore, blanched peanut, as China's one outlet raw material peanut, occupies very consequence in national economy and social development.Kind clothing due to peanut can affect the color and luster, mouthfeel etc. of (Groundnut products), so require could sell after peanut removes kind of clothing in the U.S. in recent years, blanched peanut also enjoys policy of tax refunds on export goods simultaneously, decortication peanut outlet taxation rate 17%, export rebate rate is 15%, and export tax rebate gone without by raw material shelled peanut, causes the gap of huge refund, therefore, blanched peanut has huge development potentiality.Existing shelled peanut peeling technology can cause its peroxide value to raise, make later stage storage technology difficulty large, and production cost is high, so the peroxide value of shelled peanut is low after being badly in need of low cost, decortication, the shelled peanut peeling technology being easy to preserve occurs, to meet the demand of existing market and to expand the development space of shelled peanut.
In recent years the quality requirement of outlet blanched peanut was improved constantly, promote shelled peanut peeling technology to continue to optimize and development, peanut negative pressure peeling technology is adopted in the present invention, shelled peanut is immersed in the water, under the condition of negative pressure, moisture enters in the gap of shelled peanut kind clothing and seed benevolence fast, make seed benevolence and plant clothing energy quick separating, to reach seed coat object, this technique both ensure that blanched peanut quality, solve pulp, color and luster, the market flaw of particle and residual red skin, also ensure that de-kind of clothing cost is low, fast, the advantages such as after de-kind of clothing the peroxide value of shelled peanut is low.
Summary of the invention
The object of the present invention is to provide one to cultivate peanut negative pressure low temperature peeling technology method, it has safety and environmental protection, production efficiency is high, and stable performance, decortication effect is good, peeling technology cost is low, the advantage of low-peroxide value and this technological operation is simple.
The present invention is achieved like this: peanut negative pressure low temperature peeling technology method take shelled peanut as raw material, through raw material selection, regulates temperature, the operations such as submergence peanut, negative pressure peanut peeling technology, decortication process, dewatering process, packaging storage.It comprises following processing step:
One cultivates peanut negative pressure low temperature peeling technology, and step is as follows:
1) raw material selection: choose fruit grain full, color and luster is good, is raw material without mildew, without the shelled peanut of insect pest;
2) temperature is regulated: the temperature of vacuum drying chamber is set within the scope of 0 DEG C-60 DEG C; By shelled peanut containers hold, add water and make the complete submergence of shelled peanut, be then placed in vacuum drying chamber;
3) negative pressure peanut decortication: close vacuum drying chamber door, makes vacuum drying chamber be in negative pressure state and its vacuum is 0.05 ~ 0.1Mpa, keeps 4-6 minute; Close vacuum pump and open vacuum drying chamber venting valve venting after, water is just filled between the gap of peanut red coat and benevolence, and keeps this state 10 ~ 15 minutes, opens vacuum drying chamber door, take out shelled peanut;
4) decortication process: rub shelled peanut with the hands with have gentle hands and seed coat is come off or peels with peeling machine;
5) dewatered drying;
6) packaging storage.
In order to reach better technique effect:
Step 2) in add water, water temperature is 0 DEG C-60 DEG C.
Described dewatered drying technique for blanched peanut is put into the oven dry of less than 60 DEG C, baking oven, or puts into turnover plate type continuous heated-air drying equipment less than 60 DEG C low temperature dryings indirectly, and making blanched peanut moisture be in water content is less than 8%.
Described packaging storage is for preserving after gas flush packaging.
Technique effect of the present invention is: the kind clothing peeling rate of (1) shelled peanut is high, and the shelled peanut percentage of damage after decortication is low, and color and luster is pure white, and protein content is constant; (2) this invention technology can reduce peeling technology cost, shortens the decortication time and obtain the product of low-peroxide value, reduces the technology difficulty of rear term storage; (3) this technology energy consumption is low, efficiency is high, simple to operate, be easy to industrialized implementation.
Detailed description of the invention
Embodiment 1
The present invention is achieved like this, and its processing step is:
(1) raw material selection: choose fruit grain full, color and luster is good, is raw material without mildew, without the shelled peanut of insect pest;
(2) temperature is regulated: the temperature of vacuum drying chamber is set within the scope of 0 DEG C-60 DEG C;
(3) submergence peanut: first loaded by shelled peanut in a stainless steel punching round bottom bucket with cover, injects water, and puts into round bottom bucket with plank or another bobbin, by compacting, is immersed in completely in water by shelled peanut;
(4) negative pressure peanut peeling technology: the uncovered stainless steel round bottom bucket that shelled peanut is housed in (3) step is placed in vacuum drying chamber, close vacuum drying chamber door, and guarantee that drying box forms an enclosed system, then start vacuum pump to vacuumize, make drying box be in negative pressure state and its vacuum is 0.05 ~ 0.1Mpa, keep 4-6 minute.Because peanut kind clothing has certain permeability, adopt the air between vacuum pumping technology extraction peanut kind clothing and benevolence, peanut kind clothing and benevolence is made to be in negative pressure state, so close vacuum pump and open vacuum drying chamber venting valve venting after, water is just filled between the gap of peanut red coat and benevolence, and keep this state 10 ~ 15 minutes, open vacuum drying chamber door, take out shelled peanut;
(5) decortication process: rub shelled peanut with the hands with have gentle hands and seed coat is come off or peels with peeling machine;
(6) dewatering process: blanched peanut is put into less than 60 DEG C, baking oven and dry moisture, make blanched peanut moisture be within the scope of safe moisture;
(7) index determining: measure the protein content before and after shelled peanut decortication and peroxide value; Peeling rate, breakage rate;
Assay method is specially: peanut protein measures with reference to GB/T5511-2008; Determination of POV is with reference to GB/T5009.37-2003;
Peeling rate=(1-m benevolence/m is total) × 100%, always × 100%, wherein, m is always peanut skin benevolence mixture weight to breakage rate=m benevolence/m, and m benevolence is for choosing damaged shelled peanut weight;
(8) packaging storage: cooling rear peeling shelled peanut is entered bag, carries out gas flush packaging and be placed in room temperature storage.
Experimental result: present invention process decortication peanut protein content and peroxide value are constant before and after peeling; Peeling rate is greater than 99.9%, breakage rate is less than 0.1%.
Embodiment 2
(1) raw material selection: choose fruit grain full, color and luster is good, is raw material without mildew, without the shelled peanut of insect pest;
(2) submergence peanut heating: first shelled peanut is loaded in a stainless steel punching round bottom bucket with cover, and toward this uncovered stainless steel round bottom bucket water filling, shelled peanut is immersed in water completely, and the temperature range of water is 0 DEG C-60 DEG C;
(3) negative pressure peanut peeling technology: the uncovered stainless steel round bottom bucket that shelled peanut is housed in (2) step is placed in vacuum drying chamber, close vacuum drying chamber door, and guarantee that drying box forms an enclosed system, then start vacuum pump to vacuumize, make drying box be in negative pressure state and its vacuum is 0.05 ~ 0.1Mpa, keep 4-6 minute.Because peanut kind clothing has certain permeability, adopt the air between vacuum pumping technology extraction peanut kind clothing and benevolence, peanut kind clothing and benevolence is made to be in negative pressure state, so close vacuum pump and open vacuum drying chamber venting valve venting after, water is just filled between the gap of peanut red coat and benevolence, and keep this state 10 ~ 15 minutes, open vacuum drying chamber door, take out shelled peanut;
(4) decortication process: rub shelled peanut with the hands with have gentle hands and seed coat is come off or peels with peeling machine;
(5) dewatering process: blanched peanut is put into turnover plate type continuous heated-air drying equipment (adopting heat drying peanut and aeration-drying peanut two kinds of dewatering types simultaneously to carry out) less than 60 DEG C low temperature drying moisture indirectly, make blanched peanut moisture be within the scope of safe moisture;
(6) index determining: measure the protein content before and after shelled peanut decortication and peroxide value;
(7) packaging storage: cooling rear peeling shelled peanut is entered bag, carries out gas flush packaging and be placed in room temperature storage.
Claims (4)
1. one to cultivate peanut negative pressure low temperature peeling technology, it is characterized in that step is as follows:
1) raw material selection: choose fruit grain full, color and luster is good, is raw material without mildew, without the shelled peanut of insect pest;
2) temperature is regulated: the temperature of vacuum drying chamber is set within the scope of 0 DEG C-60 DEG C; By shelled peanut containers hold, add water and make the complete submergence of shelled peanut, be then placed in vacuum drying chamber;
3) negative pressure peanut decortication: close vacuum drying chamber door, makes vacuum drying chamber be in negative pressure state and its vacuum is 0.05 ~ 0.1Mpa, keeps 4-6 minute; Close vacuum pump and open vacuum drying chamber venting valve venting after, water is just filled between the gap of peanut red coat and benevolence, and keeps this state 10 ~ 15 minutes, opens vacuum drying chamber door, take out shelled peanut;
4) decortication process: rub shelled peanut with the hands with have gentle hands and seed coat is come off or peels with peeling machine;
5) dewatered drying;
6) packaging storage.
2. peanut negative pressure low temperature peeling technology according to claim 1, is characterized in that step 2) in add water, water temperature is 0 DEG C-60 DEG C.
3. peanut negative pressure low temperature peeling technology according to claim 1, it is characterized in that described dewatered drying is for put into the oven dry of less than 60 DEG C, baking oven by blanched peanut, or put into turnover plate type continuous heated-air drying equipment less than 60 DEG C low temperature dryings indirectly, make blanched peanut moisture be in water content less than 8%.
4. peanut negative pressure low temperature peeling technology according to claim 1, is characterized in that the storage of described packaging is for preserving after gas flush packaging.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510336765.7A CN105011335B (en) | 2015-06-17 | 2015-06-17 | Semen arachidis hypogaeae negative pressure low temperature peeling technology |
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| CN201510336765.7A CN105011335B (en) | 2015-06-17 | 2015-06-17 | Semen arachidis hypogaeae negative pressure low temperature peeling technology |
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| CN105011335A true CN105011335A (en) | 2015-11-04 |
| CN105011335B CN105011335B (en) | 2016-10-26 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226729A (en) * | 2019-07-19 | 2019-09-13 | 江西省农业科学院农产品质量安全与标准研究所 | A kind of peeling sesame method |
| CN113142484A (en) * | 2021-05-12 | 2021-07-23 | 吉林农业大学 | Method for pre-separating cyperus esculentus cortex |
Citations (4)
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| CN203155274U (en) * | 2012-09-13 | 2013-08-28 | 连锦昌 | Dry-method soybean hulling and sorting machine |
| CN203262233U (en) * | 2013-05-17 | 2013-11-06 | 泗水县锦川花生食品有限公司 | Novel peanut huller |
| CN103462098A (en) * | 2013-08-07 | 2013-12-25 | 湖北大别山药业有限公司 | Processing production line and processing method of chestnut |
| CN203841069U (en) * | 2014-04-23 | 2014-09-24 | 中国热带农业科学院农产品加工研究所 | Cashew nut peeling machine |
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2015
- 2015-06-17 CN CN201510336765.7A patent/CN105011335B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203155274U (en) * | 2012-09-13 | 2013-08-28 | 连锦昌 | Dry-method soybean hulling and sorting machine |
| CN203262233U (en) * | 2013-05-17 | 2013-11-06 | 泗水县锦川花生食品有限公司 | Novel peanut huller |
| CN103462098A (en) * | 2013-08-07 | 2013-12-25 | 湖北大别山药业有限公司 | Processing production line and processing method of chestnut |
| CN203841069U (en) * | 2014-04-23 | 2014-09-24 | 中国热带农业科学院农产品加工研究所 | Cashew nut peeling machine |
Non-Patent Citations (1)
| Title |
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| 王九龙等: "带式花生红衣脱皮机的涉及", 《新疆农机化》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226729A (en) * | 2019-07-19 | 2019-09-13 | 江西省农业科学院农产品质量安全与标准研究所 | A kind of peeling sesame method |
| CN113142484A (en) * | 2021-05-12 | 2021-07-23 | 吉林农业大学 | Method for pre-separating cyperus esculentus cortex |
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| CN105011335B (en) | 2016-10-26 |
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