CN107136462A - 一种焦糖葵花籽及其制备方法 - Google Patents
一种焦糖葵花籽及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种焦糖葵花籽,由以下重量份的原料制成:葵花籽800~1200份,食用盐8~12份,红糖100~150份,白砂糖40~60份,葡萄糖5~10份,甘草1~2份,茴香6~10份,甜蜜素0.8~1.0份,安赛蜜0.05~0.1份,糖精钠0.05~0.1份,三氯蔗糖0.1~0.2份,香兰素0.05~0.1份,乙基麦芽酚0.8~1.0份,谷氨酸钠2~5份。并且,本发明还公开了该焦糖葵花籽的制备方法,包括备料、制备清热料浆、熬料、葵花籽去皮、煮制、烘干和筛选等步骤。该制备方法操作简单,适宜于批量生产,且制备成的焦糖葵花籽色香味俱全,并且食用时不会染黑手指和嘴,食用后不易上火和口舌生疮。
Description
技术领域
本发明涉及一种焦糖葵花籽及其制备方法。
背景技术
葵花籽是向日葵的果实,可供食用和油用。葵花籽富含蛋白质、多种维生素、矿物质和不饱和脂肪酸,而且不含胆固醇。据分析,脂肪的含量优于动物脂肪和植物类油脂,因为它含有的不饱和脂肪酸,其中亚油酸占55%,有助于降低人体的血液胆固醇水平,有益于保护心血管健康;葵花籽仁的蛋白质含量为30%,可与大豆、鸡蛋、牛奶相比;丰富的磷、钙、铁、锌、钾、镁等矿物质使葵花籽具有预防贫血等疾病的作用;同时还富含VE、生物素、VB5,对安定情绪、防止细胞衰老,预防成人疾病都有好处,它还具有治疗失眠、增强记忆力的作用。
目前市场上的葵花籽中案例繁多,有炒制的原香葵花籽,也有煮制入味的奶油葵花籽等,随着人们生活水平的提高,对葵花籽的口味要求越来越高,而现有的葵花籽存在嗑葵花籽时让手指和嘴染黑、嗑葵花籽时口干舌燥、嗑完葵花籽后容易上火口舌生疮等问题。因此,为满足消费者的需求,本申请研发了一种焦糖葵花籽及其制备方法,使得葵花籽色、香、味俱全。
发明内容
本发明的目的之一是为了解决上述问题,提供一种焦糖葵花籽,该葵花籽色香味俱全,并且食用时不会染黑手指和嘴,食用后不易上火和口舌生疮。
为实现上述目的,本发明采用的技术方案如下:
一种焦糖葵花籽,由以下重量份的原料制成:葵花籽800~1200份,食用盐8~12份,红糖100~150份,白砂糖40~60份,葡萄糖5~10份,甘草1~2份,茴香6~10份,甜蜜素0.8~1.0份,安赛蜜0.05~0.1份,糖精钠0.05~0.1份,三氯蔗糖0.1~0.2份,香兰素0.05~0.1份,乙基麦芽酚0.8~1.0份,谷氨酸钠2~5份。
优选的,由以下重量份的原料制成:葵花籽1000份,食用盐10份,红糖120份,白砂糖50份,葡萄糖8份,甘草1份,茴香8份,甜蜜素0.8份,安赛蜜0.05份,糖精钠0.08份,三氯蔗糖0.15份,香兰素0.05份,乙基麦芽酚1.0份,谷氨酸钠4份。
一种制备上述焦糖葵花籽的方法,包括以下步骤:
(1)备料:采用精选机、色选机除去各种杂质、脱皮和异类籽,精选出符合要求饱满的葵花籽;然后,按重量比备好挑选好的葵花籽和其他备用原料,并将其他备用原料均分为若干等分,用布袋包成若干调料包;
(2)熬料:将备好的若干调料包放入蒸煮罐A中,并加入水至浸没调料包后,先浸泡20~40分钟,然后加热,在96~100℃条件下蒸煮10~20分钟,得到蒸煮调料;
(3)葵花籽去皮:将备好的葵花籽洗净后放入蒸煮罐B中,并加水浸没,再大火煮后,改用小火加热在80~95℃条件下煮制20~30min,然后捞出快速放入凉水浸泡揉搓去掉葵花籽表面的黏膜,再用清水洗净,沥干;
(4)煮制:将步骤(3)中沥干的葵花籽放入蒸煮罐A中,搅拌均匀后在98~100℃条件下蒸煮1.5~2.5小时后,以100℃/h的降温速率降至常温,得到煮制的葵花籽;
(5)烘干:将煮制的葵花籽沥干后放入烘干流水线进行烘干,干燥温度为115~134℃,干燥时间为120~160分钟,使葵花籽含水量为3%以下;
(6)筛选:将烘干完的葵花籽送入自动筛选比重机进行精选后,冷却至室温,然后通过输送带,输送到自动称重包装机进行包装;未进行包装的装入半成品储存袋,密封放置半成品储藏车间。
进一步的,所述步骤(1)的备料过程中还包括了清热料浆100~300份,且该清热料浆在所述步骤(4)中,蒸煮完成后加入蒸煮罐A中。
更进一步的,所述清热料浆由以下重量份数的原料制成:仙人草20~30份,薄荷50~100份,金银花10~15份,菊花10~15份,山楂50~100份。
优选的,所述清热料浆由以下重量份数的原料制成:仙人草25份,薄荷80份,金银花12份,菊花12份,山楂80份。
进一步的,所述清热料浆的制备方法为:按比取原料并将其一一破碎成颗粒状,然后在容器中混合均匀得到混合物,再向容器中加入去离子水至将混合物完全淹没,沸水提取1~1.5h后过滤,将滤液冷冻浓缩至糖浆状,即得到清热料浆。
优选的,所述沸水提取次数为1~3次。
更进一步的,所述步骤(5)中,烘干步骤共有三段,根据葵花籽原材料的大小颗粒,设置好烘干流水线上三段各自的传动频率和温度:第一段传动频率为20~25HZ,温度为123~128℃,干燥时间为41~33分钟;第二段传动频率为10~15HZ,温度为115~124℃,干燥时间为83~55分钟;第三段传动频率为13~18HZ,温度为122~134℃,干燥时间为28~38分钟。
与现有技术相比,本发明具有以下有益效果:
(1)本发明的焦糖葵花籽入味均匀,营养丰富,口感香甜,食用时不会染黑手指和嘴,食用后不易上火和口舌生疮。
(2)本发明利用蒸制、烘干工艺代替传统的煮制、翻炒工艺,克服了传统煮制工艺下焦糖瓜子产品易掉色的缺点,使焦糖瓜子具有口味甘甜、外观较好的特点;同时蒸制工艺缩短了单批次样品的加热时间,降低了能耗。
(3)本发明的熬料工艺可充分的将调料包中的各项有益物质熬制出来并混入熬制的水中,使葵花籽更易入味,节约调料的同时缩短了葵花籽煮制时间。
(4)本发明还对葵花籽进行了去皮操作,将葵花籽皮表面的黏膜去掉,可使其更易入味,缩短葵花籽煮制时间,并且,还可有效避免在嗑葵花籽时造成的手、嘴染黑等不良影响。
(5)本发明采用了烘干流水线上三段烘干的方式对葵花籽进行烘干,其烘干效果好,又不易将葵花籽烘枯,还以流水线的方式烘制,烘干均匀。
附图说明
图1为本发明制备方法流程框图。
具体实施方式
下面结合附图说明和实施例对本发明作进一步说明,本发明的方式包括但不仅限于以下实施例。
实施例1
本实施例提供了一种焦糖葵花籽,由以下重量份的原料制成:葵花籽1000份,食用盐10份,红糖120份,白砂糖50份,葡萄糖8份,甘草1份,茴香8份,甜蜜素0.8份,安赛蜜0.05份,糖精钠0.08份,三氯蔗糖0.15份,香兰素0.05份,乙基麦芽酚1.0份,谷氨酸钠4份,清热料浆150份。
本实施例还提供了上述焦糖葵花籽的制备方法,如图1所示,包括以下步骤:
(1)备料:采用精选机、色选机除去各种杂质、脱皮和异类籽,精选出符合要求饱满的葵花籽;然后,按重量比备好挑选好的葵花籽和其他备用原料,并将除清热料浆外的其他备用原料均分为若干等分,用布袋包成若干调料包;
(2)制备清热料浆,该清热料浆的制备包括以下步骤:
a、按以下重量份数取原料:仙人草25份,薄荷80份,金银花12份,菊花12份,山楂80份;
b、将上述原料一一破碎成颗粒状,然后在容器中混合均匀得到混合物,再向容器中加入去离子水至将混合物完全淹没,沸水提取过滤,将滤液冷冻浓缩至糖浆状,即得到清热料浆,其中,所述沸水提取次数为1次,每次1h。
(3)熬料:将步骤(1)备好的若干调料包放入蒸煮罐A中,并加入水至浸没调料包后,先浸泡20min,然后加热,在96℃条件下蒸煮10分钟,得到蒸煮调料;
(3)葵花籽去皮:将备好的葵花籽洗净后倒入煮制铁笼内,通过航吊,将铁笼吊进蒸煮罐B中,并加水浸没,再大火煮后,改用小火加热在80℃条件下煮制20min,然后捞出快速放入凉水浸泡揉搓去掉葵花籽表面的黏膜,再用清水洗净,沥干;
(4)煮制:将步骤(3)煮制铁笼中沥干的葵花籽连同煮制铁笼放入蒸煮罐A中,搅拌均匀后在98℃条件下蒸煮1.5h,加入备好的清热料浆后,以100℃/h的降温速率降至常温,得到煮制的葵花籽;
(5)烘干:将煮制铁笼中煮制的葵花籽沥干后通过航吊将铁笼吊至烘干流水线下料口,打开铁笼底下的开口,将葵花籽倒入流水线入料口;烘干步骤共有三段,根据葵花籽原材料的大小颗粒,设置好烘干流水线上三段各自的传动频率和温度:第一段传动频率为20HZ,温度为123℃,干燥时间为41min;第二段传动频率为10HZ,温度为115℃,干燥时间为83min;第三段传动频率为13HZ,温度为122℃,干燥时间为28min;
(6)筛选:将烘干完的葵花籽通过流水线送入自动筛选比重机进行精选,将太小颗的葵花籽、太大颗的葵花籽、杂质筛选除掉后,冷却至室温,然后通过输送带,输送到自动称重包装机进行包装;未进行包装的装入半成品储存袋,密封放置半成品储藏车间。
实施例2
本实施例提供了一种焦糖葵花籽,由以下重量份的原料制成:葵花籽800份,食用盐8份,红糖10份,白砂糖40份,葡萄糖5份,甘草2份,茴香6份,甜蜜素1.0份,安赛蜜0.1份,糖精钠0.05份,三氯蔗糖0.1份,香兰素0.1份,乙基麦芽酚0.8份,谷氨酸钠2份,清热料浆100份。
本实施例还提供了上述焦糖葵花籽的制备方法,包括以下步骤:
(1)备料:采用精选机、色选机除去各种杂质、脱皮和异类籽,精选出符合要求饱满的葵花籽;然后,按重量比备好挑选好的葵花籽和其他备用原料,并将除清热料浆外的其他备用原料均分为若干等分,用布袋包成若干调料包;
(2)制备清热料浆,该清热料浆的制备包括以下步骤:
a、按以下重量份数取原料:仙人草20份,薄荷50份,金银花10份,菊花10份,山楂50份;
b、将上述原料一一破碎成颗粒状,然后在容器中混合均匀得到混合物,再向容器中加入去离子水至将混合物完全淹没,沸水提取过滤,将滤液冷冻浓缩至糖浆状,即得到清热料浆,其中,所述沸水提取次数为2次,每次1.5h。
(3)熬料:将步骤(1)备好的若干调料包放入蒸煮罐A中,并加入水至浸没调料包后,先浸泡40min,然后加热,在100℃条件下蒸煮20分钟,得到蒸煮调料;
(3)葵花籽去皮:将备好的葵花籽洗净后倒入煮制铁笼内,通过航吊,将铁笼吊进蒸煮罐B中,并加水浸没,再大火煮后,改用小火加热在95℃条件下煮制30min,然后捞出快速放入凉水浸泡揉搓去掉葵花籽表面的黏膜,再用清水洗净,沥干;
(4)煮制:将步骤(3)煮制铁笼中沥干的葵花籽连同煮制铁笼放入蒸煮罐A中,搅拌均匀后在100℃条件下蒸煮2.5h,加入备好的清热料浆后,以100℃/h的降温速率降至常温,得到煮制的葵花籽;
(5)烘干:将煮制铁笼中煮制的葵花籽沥干后通过航吊将铁笼吊至烘干流水线下料口,打开铁笼底下的开口,将葵花籽倒入流水线入料口;烘干步骤共有三段,根据葵花籽原材料的大小颗粒,设置好烘干流水线上三段各自的传动频率和温度:第一段传动频率为20HZ,温度为123℃,干燥时间为41min;第二段传动频率为10HZ,温度为115℃,干燥时间为83min;第三段传动频率为13HZ,温度为122℃,干燥时间为28min;
(6)筛选:将烘干完的葵花籽通过流水线送入自动筛选比重机进行精选,将太小颗的葵花籽、太大颗的葵花籽、杂质筛选除掉后,冷却至室温,然后通过输送带,输送到自动称重包装机进行包装;未进行包装的装入半成品储存袋,密封放置半成品储藏车间。
实施例3
本实施例提供了一种焦糖葵花籽,由以下重量份的原料制成:葵花籽1200份,食用盐12份,红糖150份,白砂糖60份,葡萄糖10份,甘草2份,茴香10份,甜蜜素1.0份,安赛蜜0.1份,糖精钠0.1份,三氯蔗糖0.2份,香兰素0.1份,乙基麦芽酚1.0份,谷氨酸钠5份,清热料浆300份。
本实施例的制备方法与实施例2的制备方法相似,不同之处仅在于清热料浆的配方不同,所述清热料浆由以下重量份数的原料制成的:仙人草30份,薄荷100份,金银花15份,菊花15份,山楂100份。
以本发明实施例1~3制备的焦糖葵花籽及市面上常见的焦糖葵花籽作为4组对照,并将各对照组匿名包为50份,分别分给50个人(共200人)食用;开展对入味的均匀程度、口感、食用过程中是否容易口干、食用后是否上火及食用时是否会染黑手指和嘴进行打分对照,将实验结果的平均数据计算后可得到如表1所示打分情况数据。
表1打分情况
由实验结果可知,本发明食用效果好,相较于市面上常见的焦糖葵花籽,其入味均匀,营养丰富,口感香甜,食用时不会染黑手指和嘴,食用后不易上火和口舌生疮,解决了葵花籽爱好者喜食却不能多食的难题。另外,除了选用药食两用的添加材料配合使用外,本发明制备葵花籽过程中采用煮制的方式,避免了其它方式容易引起的过热或局部过热,从而避免了一些高温热敏性成分的流失,保全了添加材料的有效成分和瓜子本身的营养成分,营养又健康。
上述实施例仅为本发明的优选实施方式,不应当用于限制本发明的保护范围,但凡在本发明的主体设计思想和精神上作出的毫无实质意义的改动或润色,其所解决的技术问题仍然与本发明一致的,均应当包含在本发明的保护范围之内。
Claims (9)
1.一种焦糖葵花籽,其特征在于,由以下重量份的原料制成:葵花籽800~1200份,食用盐8~12份,红糖100~150份,白砂糖40~60份,葡萄糖5~10份,甘草1~2份,茴香6~10份,甜蜜素0.8~1.0份,安赛蜜0.05~0.1份,糖精钠0.05~0.1份,三氯蔗糖0.1~0.2份,香兰素0.05~0.1份,乙基麦芽酚0.8~1.0份,谷氨酸钠2~5份。
2.根据权利要求1所述的一种焦糖葵花籽,其特征在于,由以下重量份的原料制成:葵花籽1000份,食用盐10份,红糖120份,白砂糖50份,葡萄糖8份,甘草1份,茴香8份,甜蜜素0.8份,安赛蜜0.05份,糖精钠0.08份,三氯蔗糖0.15份,香兰素0.05份,乙基麦芽酚1.0份,谷氨酸钠4份。
3.一种制备权利要求1或2所述的焦糖葵花籽的方法,其特征在于,包括以下步骤:
(1)备料:采用精选机、色选机除去各种杂质、脱皮和异类籽,精选出符合要求饱满的葵花籽;然后,按重量比备好挑选好的葵花籽和其他备用原料,并将其他备用原料均分为若干等分,用布袋包成若干调料包;
(2)熬料:将备好的若干调料包放入蒸煮罐A中,并加入水至浸没调料包后,先浸泡20~40分钟,然后加热,在96~100℃条件下蒸煮10~20分钟,得到蒸煮调料;
(3)葵花籽去皮:将备好的葵花籽洗净后放入蒸煮罐B中,并加水浸没,再大火煮后,改用小火加热在80~95℃条件下煮制20~30min,然后捞出快速放入凉水浸泡揉搓去掉葵花籽表面的黏膜,再用清水洗净,沥干;
(4)煮制:将步骤(3)中沥干的葵花籽放入蒸煮罐A中,搅拌均匀后在98~100℃条件下蒸煮1.5~2.5小时后,以100℃/h的降温速率降至常温,得到煮制的葵花籽;
(5)烘干:将煮制的葵花籽沥干后放入烘干流水线进行烘干,干燥温度为115~134℃,干燥时间为120~160分钟,使葵花籽含水量为3%以下;
(6)筛选:将烘干完的葵花籽送入自动筛选比重机进行精选后,冷却至室温,然后通过输送带,输送到自动称重包装机进行包装;未进行包装的装入半成品储存袋,密封放置半成品储藏车间。
4.根据权利要求3所述的制备焦糖葵花籽的方法,其特征在于,所述步骤(1)的备料过程中还包括了清热料浆100~300份,且该清热料浆在所述步骤(4)中,蒸煮完成后加入蒸煮罐A中。
5.根据权利要求4所述的制备焦糖葵花籽的方法,其特征在于,所述清热料浆由以下重量份数的原料制成:仙人草20~30份,薄荷50~100份,金银花10~15份,菊花10~15份,山楂50~100份。
6.根据权利要求5所述的制备焦糖葵花籽的方法,其特征在于,所述清热料浆由以下重量份数的原料制成:仙人草25份,薄荷80份,金银花12份,菊花12份,山楂80份。
7.根据权利要求6所述的制备焦糖葵花籽的方法,其特征在于,所述清热料浆的制备方法为:按比取原料并将其一一破碎成颗粒状,然后在容器中混合均匀得到混合物,再向容器中加入去离子水至将混合物完全淹没,沸水提取1~1.5h后过滤,将滤液冷冻浓缩至糖浆状,即得到清热料浆。
8.根据权利要求7所述的制备焦糖葵花籽的方法,其特征在于,所述沸水提取次数为1~3次。
9.根据权利要求4~8任意一项所述的制备焦糖葵花籽的方法,其特征在于,所述步骤(5)中,烘干步骤共有三段,根据葵花籽原材料的大小颗粒,设置好烘干流水线上三段各自的传动频率和温度:第一段传动频率为20~25HZ,温度为123~128℃,干燥时间为41~33分钟;第二段传动频率为10~15HZ,温度为115~124℃,干燥时间为83~55分钟;第三段传动频率为13~18HZ,温度为122~134℃,干燥时间为28~38分钟。
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CN112826108A (zh) * | 2020-12-25 | 2021-05-25 | 安徽农业大学 | 牡丹花味葵花籽制备设备及其制备方法 |
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