CN108606294A - A kind of American pistachios processing technology and its tasty equipment of pre-heating drying - Google Patents
A kind of American pistachios processing technology and its tasty equipment of pre-heating drying Download PDFInfo
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- CN108606294A CN108606294A CN201810452348.2A CN201810452348A CN108606294A CN 108606294 A CN108606294 A CN 108606294A CN 201810452348 A CN201810452348 A CN 201810452348A CN 108606294 A CN108606294 A CN 108606294A
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- 235000004292 Pistacia texana Nutrition 0.000 title claims abstract description 54
- 238000010438 heat treatment Methods 0.000 title claims abstract description 28
- 238000001035 drying Methods 0.000 title claims abstract description 27
- 241001033280 Pistacia mexicana Species 0.000 title 1
- 244000289433 Pistacia texana Species 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 241000220215 Moringa Species 0.000 claims description 13
- 235000011347 Moringa oleifera Nutrition 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000019202 steviosides Nutrition 0.000 claims description 8
- 239000004383 Steviol glycoside Substances 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 229930182488 steviol glycoside Natural products 0.000 claims description 7
- 235000019411 steviol glycoside Nutrition 0.000 claims description 7
- 150000008144 steviol glycosides Chemical class 0.000 claims description 7
- 239000010497 wheat germ oil Substances 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000003595 mist Substances 0.000 claims description 4
- 238000004506 ultrasonic cleaning Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 239000008369 fruit flavor Substances 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 235000013547 stew Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 244000061520 Angelica archangelica Species 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- -1 stevioside Glycosides Chemical class 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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Classifications
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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
-
- 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
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
- A23B9/28—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/30—Inorganic compounds
-
- 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
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a kind of processing technology of American pistachios, including raw material preparation, cleaning, pre-heating drying and it is tasty, dry again, cooling, packaging and other steps.The present invention optimizes tasty effect while retaining the fruit flavor of American pistachios itself, and when entrance is the sweet tea pungent that taste water is brought, after chewing aftertaste be American pistachios itself fruit flavor, taste is very good.
Description
Technical field
The present invention relates to nut fruits food processing fields, and in particular to a kind of American pistachios processing technology and its pre-heating drying enter
Taste equipment.
Background technology
American pistachios rich in vitamin, minerals close anti-oxidizing elements, with low fat, low-calorie, high microsteping it is notable
Feature eats dissolved oxygen and generates satiety and satisfaction, contributes to control body weight；In addition, it is rich in arginine, can not only alleviate
The generation of atherosclerosis helps to reduce blood fat, moreover it is possible to reduce heart attack danger, reduce cholesterol, alleviate memory
Stress reaction etc..American pistachios are band shell nut, and people can eat the food after, crispy and delicious, is snack food suitable for both young, opens
The processing technology of heart fruit directly affects its mouthfeel.
CN2012100849813 discloses a kind of processing method of American pistachios, and this method passes through opening, cleaning, stew in soy sauce, cold
But, impregnate drain, dry, secondary baking, keep the American pistachios of preparation crisp, but the reason of because of processing technology, there is still
Stock beany flavor.
CN2014105517156 discloses a kind of processing method of American pistachios, and this method passes through happy by what is collected
Fruit, which is first put into baking box, toasts 10min, and shell is removed, then kernel is poured into wooden barrel and impregnates, places into food steamer and steams
It is ripe then fried then tasty.Its nutrition leak is more serious.
CN2017110121701 discloses a kind of processing method of American pistachios, and this method passes through cleaning, stew in soy sauce, drying, baking
Obtained, crispy in taste is vacuum-packed again after roasting, because the natural plant composition root of Dahurain angelica, fennel, Radix Glycyrrhizae, dried orange peel, longan etc., nutrition is added
Value is high, safe and healthy.But this method because directly carry out stew in soy sauce after cleaning, tasty ineffective, and because of the pass of thick gravy
System, the fragrance of American pistachios itself are blanked, and mouthfeel is to be improved.
Invention content
In view of the deficiency of the prior art, the object of the present invention is to provide a kind of more rational American pistachios of design
Processing technology and the tasty equipment of pre-heating drying, make the American pistachios processed while reservation fragrance itself, free from beany flavor, and
And nutrition leak is few.
To achieve the above object, one of the technical solution adopted by the present invention is：A kind of processing technology of American pistachios, feature
It is, includes the following steps：
（1）Raw material preparation：Fresh American pistachios are selected, folder opening；
（2）Cleaning：The American pistachios being open are poured into and are loaded in the cleaning barrel of clear water, using ultrasonic cleaning 3-4 times；
（3）Pre-heating drying and tasty：It will be through step（2）The first layer that the American pistachios of processing are sent into pre-heating drying flavouring device dries
In dry area, American pistachios enter second layer baking zone after first layer baking zone, pre-heating drying are completed, subsequently into entering for third layer
Taste area realizes that immersion is tasty, and tasty area is loaded with prepared taste water in advance, and wherein first layer baking zone, the second layer dries the head of district
Degree is 2-4m and conveying speed is 0.3-0.5m/min, and pre-heating drying temperature and tasty temperature are 80-90 DEG C, are soaked into
The taste time is 30-60min；
（4）It dries again：It will be through step（3）The American pistachios of processing toast 4-6h at 75-80 DEG C；
（5）Cooling, packaging：Finished product is made through cooling, vacuum packaging in American pistachios after baking.
Preferably, above-mentioned taste water is mainly made by the raw material of following weight percentage：Moringa seeds powder 5-8%, stevioside
Glycosides 1-3%, salt 4-6%, monosodium glutamate 1-3%, cellulase 0.01-0.1%, wheat-germ oil 2-4%, remaining is clear water.
Preferably, above-mentioned moringa seeds powder is to use micro-nano ultra-fine grinding machine ultra-fine grinding for 900-1000 by moringa seeds
Purpose micro mist.
Preferably, the preparation of above-mentioned taste water is first to add clear water to change small fire after being boiled by fire in moringa seeds powder to endure 5-10min
Postcooling stirs 2-5min to 45-60 DEG C after adding cellulase, finally with steviol glycoside, salt, wheat-germ oil, taste
It is uniformly mixed and obtains after essence.
The technical solution adopted by the present invention second is that：The tasty equipment of pre-heating drying, including closed babinet, feature exist
In upper and lower different height position is equipped with first layer baking zone, second layer baking zone and the tasty area of third layer in babinet；Wherein
Two groups of driving wheels are fixed with along babinet length direction in first layer baking zone, same root mesh plate is arranged on two groups of driving wheels
Conveyer belt；Equally, two groups of driving wheels also are fixed along babinet length direction in second layer baking zone, is arranged on two groups of driving wheels same
A piece mesh plate conveyer belt；Mesh plate in the mesh plate conveyer belt tail portion and second layer baking zone of first layer baking zone
Receiving hopper is fixed between conveyor belt head；In the tasty area of third layer also two groups of driving wheels are fixed along babinet length direction, two
It is arranged same root mesh plate conveyer belt on group driving wheel, in the mesh plate conveyer belt tail portion of second layer baking zone and third layer
It is also fixed with receiving hopper between the mesh plate conveyor belt head in tasty area；Under the mesh plate conveyer belt in the tasty area of third layer
Side is fixed with frame-type fermentation vat, and frame-type fermentation vat is sunk in the part of the mesh plate conveyer belt in the tasty area of third layer in addition to both ends
It is interior；Accordingly, one upper lateral part of babinet be provided with for the mesh plate conveyor belt head of first layer baking zone pierce into hole, in case
One side lower part of body is provided with to portal for what the mesh plate conveyer belt tail portion in the tasty area of third layer was pierced by；Heating is fixed in babinet
Pipe group.
Compared with prior art, the advantageous effect that the present invention has：
1, pre-heating drying is carried out after cleaning, then carries out tasty, removes the water fishy smell brought by cold water, while to American pistachios fruit
The Meat of benevolence carries out preliminary loose, while retaining the fruit flavor of American pistachios itself, optimizes tasty effect, when entrance
The sweet tea pungent that taste water is brought, after chewing aftertaste be American pistachios itself fruit flavor, taste is very good；
2, by realizing pre-heating drying and tasty in same equipment, thermal energy is taken full advantage of, also ensures tasty effect, together
When reduce floor space, improve the quality of American pistachios；
3, special taste water effectively reduces the loss of American pistachios fruit clothing anthocyanidin, nutrient health, and extends the guarantor of American pistachios
The matter phase, while the mouthfeel of American pistachios is good, aftertaste faint scent.
Description of the drawings
Fig. 1 is the dimensional structure diagram of the present invention
Fig. 2 is the structural schematic diagram that the present invention removes babinet.
Specific implementation mode
Presently in connection with specific embodiment, next the invention will be further elaborated.
As shown in Figs. 1-2, the tasty equipment of pre-heating drying of the invention, including closed babinet 1, in babinet 1 above and below not
It is equipped with first layer baking zone 2, second layer baking zone 3 and the tasty area of third layer 4 with height and position；Wherein in first layer baking zone 2
Two groups of driving wheels 5 are fixed with along 1 length direction of babinet, same root mesh plate conveyer belt 6 is arranged on two groups of driving wheels 5；Together
Sample, second layer baking zone 2 also fix two groups of driving wheels 5 along 1 length direction of babinet, and same root net is arranged on two groups of driving wheels 5
Hole plate conveyer belt 6, it is defeated in 6 tail portion of mesh plate conveyer belt of first layer baking zone 2 and the mesh plate of second layer baking zone 3
It send and is fixed with receiving hopper 7 between 6 head of band；Two groups of driving wheels 5 also are fixed along 1 length direction of babinet in the tasty area of third layer 4,
Same root mesh plate conveyer belt 6 is arranged on two groups of driving wheels 5,6 tail portion of mesh plate conveyer belt of second layer baking zone 3 with
It is also fixed with receiving hopper 7 between 6 head of mesh plate conveyer belt in the tasty area of third layer 4；Mesh plate in the tasty area of third layer 4
The lower section of shape conveyer belt 6 is fixed with frame-type fermentation vat 8, and the part of the mesh plate conveyer belt 6 in the tasty area of third layer 4 in addition to both ends is equal
It sinks in frame-type fermentation vat 8；Accordingly, it is provided with the mesh plate conveyer belt 6 for first layer baking zone 2 in 1 one upper lateral part of babinet
Head pierce into hole, be provided in 1 one side lower part of babinet and be pierced by for 6 tail portion of mesh plate conveyer belt in the tasty area of third layer 4
Portal；It is fixed with heating tube group 9 in 1 inner top of babinet.
Embodiment one
The processing technology of American pistachios, includes the following steps：
（1）Raw material preparation：Fresh American pistachios are selected, folder opening.
（2）Cleaning：The American pistachios being open are poured into and are loaded in the cleaning barrel of clear water, using ultrasonic cleaning 3 times.
（3）Pre-heating drying and tasty：It will be through step（2）The American pistachios of processing are sent into first in pre-heating drying flavouring device
In layer baking zone 2, American pistachios enter second layer baking zone 3 after first layer baking zone 2, complete pre-heating drying, subsequently into the
The tasty area 4 of three floor realizes that immersion is tasty, and tasty area is loaded with prepared taste water in advance, and taste water is mainly by following weight hundred
The raw material of content is divided to be made：Moringa seeds powder 5%, steviol glycoside 3%, salt 6%, wheat-germ oil 2%, cellulase 0.1%, monosodium glutamate
1%, remaining is clear water；Wherein first layer baking zone 2,3 length of second layer baking zone are 4m and conveying speed is 0.3m/
Min, pre-heating drying temperature and tasty temperature are 90 DEG C, and it is 60min to impregnate the tasty time.The preparation of taste water：First by moringa seeds
Use micro-nano ultra-fine grinding machine ultra-fine grinding for the micro mist of 900-1000 mesh；Then clear water is added to be boiled through big fire in moringa seeds powder
Change small fire after boiling and endure 8min postcoolings to 55 DEG C, 5min is stirred after adding cellulase, finally with steviol glycoside, salt, small
It is uniformly mixed and obtains after wheat germ oil, monosodium glutamate.
（4）It dries again：It will be through step（3）The American pistachios of processing toast 6h at 75 DEG C；
（5）Cooling, packaging：Finished product is made through cooling, vacuum packaging in American pistachios after baking.
Embodiment two
The processing technology of American pistachios, includes the following steps：
（1）Raw material preparation：Fresh American pistachios are selected, folder opening；
（2）Cleaning：The American pistachios being open are poured into and are loaded in the cleaning barrel of clear water, using ultrasonic cleaning 4 times；
（3）Pre-heating drying and tasty：It will be through step（2）The first layer that the American pistachios of processing are sent into pre-heating drying flavouring device dries
In dry area 2, American pistachios enter second layer baking zone 3 after first layer baking zone 2, pre-heating drying are completed, subsequently into third layer
Tasty area 4 realizes and impregnates tasty, tasty area is loaded with prepared taste water in advance, and taste water is mainly contained by following weight percent
The raw material of amount is made：Moringa seeds powder 8%, steviol glycoside 3%, salt 6%, cellulase 0.05%, wheat-germ oil 3%, monosodium glutamate 2%,
Remaining is clear water；Wherein first layer baking zone 2,3 length of second layer baking zone are 3m and conveying speed is 0.5m/min, in advance
Hot drying temperature and tasty temperature are 80 DEG C, and it is 60min to impregnate the tasty time.The preparation of taste water：First by moringa seeds using micro-
Nanometer ultra-fine grinding machine ultra-fine grinding is the micro mist of 900-1000 mesh, then adds clear water to change after being boiled by fire in moringa seeds powder
Small fire endures 10min postcoolings to 50 DEG C, and 2min is stirred after adding cellulase, finally with steviol glycoside, salt, wheat embryo
It is uniformly mixed and obtains after oil, monosodium glutamate.
（4）It dries again：It will be through step（3）The American pistachios of processing toast 4h at 80 DEG C；
（5）Cooling, packaging：Finished product is made through cooling, vacuum packaging in American pistachios after baking.
Claims (5)
1. a kind of processing technology of American pistachios, which is characterized in that include the following steps：
（1）Raw material preparation：Fresh American pistachios are selected, folder opening；
（2）Cleaning：The American pistachios being open are poured into and are loaded in the cleaning barrel of clear water, using ultrasonic cleaning 3-4 times；
（3）Pre-heating drying and tasty：It will be through step（2）The first layer that the American pistachios of processing are sent into pre-heating drying flavouring device dries
In dry area, American pistachios enter second layer baking zone after first layer baking zone, pre-heating drying are completed, subsequently into entering for third layer
Taste area realizes that immersion is tasty, and tasty area is loaded with prepared taste water in advance, and wherein first layer baking zone, the second layer dries the head of district
Degree is 2-4m and conveying speed is 0.3-0.5m/min, and pre-heating drying temperature and tasty temperature are 80-90 DEG C, are soaked into
The taste time is 30-60min；
（4）It dries again：It will be through step（3）The American pistachios of processing toast 4-6h at 75-80 DEG C；
Cooling, packaging：Finished product is made through cooling, vacuum packaging in American pistachios after baking.
2. the processing technology of American pistachios according to claim 1, which is characterized in that above-mentioned taste water is mainly by following weight
The raw material of percentage composition is made：Moringa seeds powder 5-8%, steviol glycoside 1-3%, salt 4-6%, monosodium glutamate 1-3%, cellulase 0.01-
0.1%, wheat-germ oil 2-4%, remaining is clear water.
3. the processing technology of American pistachios according to claim 2, which is characterized in that above-mentioned moringa seeds powder is adopted by moringa seeds
With the micro mist that micro-nano ultra-fine grinding machine ultra-fine grinding is 900-1000 mesh.
4. the processing technology of American pistachios according to claim 3, which is characterized in that the preparation of above-mentioned taste water is first by Moringa
Seed powder adds clear water to change small fire after being boiled by fire to endure 5-10min postcoolings to 45-60 DEG C, 2- is stirred after adding cellulase
5min is finally obtained with being uniformly mixed after steviol glycoside, salt, wheat-germ oil, monosodium glutamate.
5. the processing technology of American pistachios according to claim 1 or 2 or 3 or 4, which is characterized in that the pre-heating drying enters
Taste equipment, including closed babinet, upper and lower different height position is equipped with first layer baking zone, second layer baking zone in babinet
And the tasty area of third layer；Two groups of driving wheels wherein are fixed with along babinet length direction in first layer baking zone, in two groups of driving wheels
On be arranged same root mesh plate conveyer belt；Equally, two groups of driving wheels also are fixed along babinet length direction in second layer baking zone,
Same root mesh plate conveyer belt is arranged on two groups of driving wheels；In the mesh plate conveyer belt tail portion of first layer baking zone and the
It is fixed with receiving hopper between the mesh plate conveyor belt head of two layers of baking zone；Also along babinet length side in the tasty area of third layer
To two groups of driving wheels are fixed, same root mesh plate conveyer belt is arranged on two groups of driving wheels, in the mesh plate of second layer baking zone
Shape conveys and is also fixed with receiving hopper between tail and the mesh plate conveyor belt head in the tasty area of third layer；It is tasty in third layer
It is fixed with frame-type fermentation vat below the mesh plate conveyer belt in area, the mesh plate conveyer belt in the tasty area of third layer is in addition to both ends
Part is sunk in frame-type fermentation vat；Accordingly, it is provided with the mesh plate conveying for first layer baking zone in one upper lateral part of babinet
Headed pierce into hole, be provided with to go out for what the mesh plate conveyer belt tail portion in the tasty area of third layer was pierced by one side lower part of babinet
Hole；Heating tube group is fixed in babinet.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838704A (en) * | 2020-07-01 | 2020-10-30 | 杭州姚生记食品有限公司 | Pistachio processing method and pistachio processing system |
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| CN201846761U (en) * | 2010-11-17 | 2011-06-01 | 福州闽台机械有限公司 | Drying machine |
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| CN102578638A (en) * | 2012-03-28 | 2012-07-18 | 常熟市汇康食品厂 | Method for processing pistachio nuts |
| CN104172306A (en) * | 2014-07-25 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of fermented bean curd pistachios |
| CN105995857A (en) * | 2016-06-14 | 2016-10-12 | 安徽真心食品有限公司 | Anti-senile sunflower seeds prepared from liquor and purple sweet potatoes and preparation method of sunflower seeds |
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| CN201846761U (en) * | 2010-11-17 | 2011-06-01 | 福州闽台机械有限公司 | Drying machine |
| CN102342549A (en) * | 2011-09-08 | 2012-02-08 | 卢春贵 | Drying device for flavoring nut food |
| CN102578638A (en) * | 2012-03-28 | 2012-07-18 | 常熟市汇康食品厂 | Method for processing pistachio nuts |
| CN104172306A (en) * | 2014-07-25 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of fermented bean curd pistachios |
| CN105995857A (en) * | 2016-06-14 | 2016-10-12 | 安徽真心食品有限公司 | Anti-senile sunflower seeds prepared from liquor and purple sweet potatoes and preparation method of sunflower seeds |
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| CN111838704A (en) * | 2020-07-01 | 2020-10-30 | 杭州姚生记食品有限公司 | Pistachio processing method and pistachio processing system |
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Application publication date: 20181002 |