CN109105847A - A kind of peanut processing technique to extend the shelf life - Google Patents
A kind of peanut processing technique to extend the shelf life Download PDFInfo
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- CN109105847A CN109105847A CN201810982133.1A CN201810982133A CN109105847A CN 109105847 A CN109105847 A CN 109105847A CN 201810982133 A CN201810982133 A CN 201810982133A CN 109105847 A CN109105847 A CN 109105847A
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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
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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
- 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
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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
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/30—Inorganic compounds
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Abstract
The invention discloses a kind of peanut processing techniques to extend the shelf life, specifically comprise the following steps: that S1. is screened: screened out from peanut rice grain to be processed gone mouldy, soft granules and the lesser peanut grain of the grain of rice, pass through the impurity in manually removal of impurities removal peanut grain after the completion of screening again；S2. it pre-processes: the peanut that S1 is filtered out all being put into drying box and carries out baking 1-2h, baking temperature is 100-130 DEG C, while in baking and carrying out mechanical stirring is heated evenly the multi-panel of peanut grain, the revolving speed of blender is 40-50r/min；S3. it permeates: peanut grain obtained by S2 is poured into osmotic agent solution, stand 30-50min.The present invention is absorbed the combination water inside peanut by osmosis under low concentration environment, and high concentration permeates the plasmolysis that can be achieved inside peanut, so that the dehydration rate of peanut can reach 80% or more, to improve the dehydration rate of peanut into one.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of peanut processing techniques to extend the shelf life.
Background technique
China is maximum peanut production, consumption and exported country in the world, and peanut is in Chinese national economy development and daily
It is all played an important role in life.Peanut just has " peanut " as one of favorite traditional food of common people since ancient times
Good reputation, proverb road: " often eating the health of peanut energy ", the study found that its function includes 1, reduces cholesterol: containing big in peanut oil
The linoleic acid of amount, this substance can make cholesterol in human body be decomposed into bile acid to excrete, cholesterol is avoided to deposit in vivo,
It reduces and causes the incidences of a variety of cardiovascular and cerebrovascular diseases because cholesterol is more than normal value in human body；2, delaying human body caducity:
Zn-ef ficiency content in peanut is generally higher than other oil crops, and zinc can promote children's brain development, there is the memory of enhancing brain
Function can activate middle-aged and the old's brain cell, and effectively delaying human body crosses presenility, have anti-aging effect；3, promote bone in children
Bone development: peanut calcium content is abundant, can promote children's skeleton development, and prevent the elderly's bone degenerative lesion,
Fat oil and protein rich in peanut, have blood-nourishing lactation promoting effect to postpartum hypogalactia person；4, pre- preventing tumor: flower
Contain a kind of very strong natural polyphenol substance of bioactivity --- resveratrol in raw, peanut oil, it is the day of tumor disease
Right chemopreventive agent, while platelet aggregation can also be reduced, prevent and treat atherosclerosis, cardiovascular and cerebrovascular disease.
Often contain a large amount of moisture in the peanut grain just harvested, be not easy to the storage of peanut, be easy to generate mildew,
In order to increase the shelf-life of peanut, generally require to be processed peanut, existing peanut processing method is by dry
Dry case is dry or sunning is to remove the moisture in peanut, thus extend the shelf-life of metaplasia, but the method for traditional drying is past
Toward the Free water that can only be removed in peanut, and the inside of peanut is also contained largely in conjunction with water, can still reduce peanut in conjunction with water
Antioxygenic property, to easily make peanut rotten.
Summary of the invention
The purpose of the present invention is to provide a kind of peanut processing techniques to extend the shelf life, by osmosis, by peanut
Internal combination water absorbs under low concentration environment, to realize the removal of the Free water inside peanut, improves into one
The advantages of dehydration rate of peanut, solving existing peanut processing method is to remove flower by drying box drying or sunning
Moisture in life, thus extend the shelf-life of metaplasia, but the method for traditional drying can only often remove the Free water in peanut,
And the problem of largely combining water, the antioxygenic property of peanut can be still reduced in conjunction with water, is also contained in the inside of peanut.
A kind of peanut processing technique to extend the shelf life according to an embodiment of the present invention, specifically comprises the following steps:
S1. screen: screened out from peanut rice grain to be processed gone mouldy, soft granules and the lesser peanut grain of the grain of rice,
Pass through the impurity in manually removal of impurities removal peanut grain after the completion of screening again；
S2. it pre-processes: the peanut that S1 is filtered out all being put into drying box and carries out baking 1-2h, baking temperature 100-
130 DEG C, while in baking and carrying out mechanical stirring is heated evenly the multi-panel of peanut grain, the revolving speed of blender is 40-
50r/min；
S3. it permeates: peanut grain obtained by S2 is poured into osmotic agent solution, stand 30-50min；
S4. filter: peanut grain and osmotic agent solution mixture after S3 is impregnated successively slowly are poured into suction filtration machine, are adjusted
The vacuum degree of whole suction filtration machine is 0.25-0.3MPa, and peanut grain is carried out suction filtration with osmotic agent solution and is separated；
S5. redrying: S4 is filtered into peanut grain obtained and is dried being put into drying box, adjustment temperature is 130-
150 DEG C, and the dry particle agent and antioxidant that partial size is 10-20mm is added toward internal again, it is stirred 1-2h, mixing is completed
After stand and be cooled to room temperature；
S6. it packs: S5 peanut grain obtained is manually cleaned again, remove the red skin fallen in peanut grain, then
Anaerobic packaging is carried out, is sealed after packaging using sealing machine, that is, completes the processing of peanut.
On the basis of above scheme, the osmotic agent solution is the sucrose solution of 0.3-0.65% concentration, 3.5-5.0% concentration
Sodium chloride solution in any one.
On the basis of above scheme, the dry particle agent is copper sulfate particle, calcium chloride granules, silicate particle, quartz
One or more of sand, sodium chloride particle composition.
On the basis of above scheme, the antioxidant is flavones and flavonols, flavanonol, in isoflavanone
Any one.
On the basis of above scheme, the grain diameter of the antioxidant is 5-10mm.
On the basis of above scheme, the artificial removal of impurities is one during filter screen cleans, wind-force cleans, centrifuge cleans
Kind.
On the basis of above scheme, the anaerobic is packaged as one of vacuum packaging, inert environments packaging.
On the basis of above scheme, selected gas is nitrogen or helium, the nitrogen in the inert environments packaging
Or set vacuum degree is 0.03-0.04MPa to helium in an inert atmosphere, the concentration of the inert gas is 95-98%.
On the basis of above scheme, in S4, used filter paper aperture is 80-120 μm to the suction filtration machine at work.
A kind of peanut processing technique to extend the shelf life is in the application for extending the peanut shelf-life.
Compared with the prior art, the invention has the beneficial effects that:
1, by osmosis, the combination water inside peanut is absorbed under low concentration environment, to realize inside peanut
The removal of Free water, high concentration permeates the plasmolysis that can be achieved inside peanut, so that the dehydration rate of peanut can reach 80%
More than, and the cell membrane of scuffing can be acted on, so that cell membrane is lost water absorbing properties, to improve the de- of peanut into one
Water rate, and osmotic agent solution has the characteristics that hyperosmosis, has not only sloughed the moisture in peanut, while can also kill
The bacterium and mould being attached on mantle, to play good bactericidal effect to peanut；
2, due to the effect of Thief zone so that the moisture in peanut is mostly disengaged from, in redrying, using dry particle
Agent carries out moisture removal to peanut, and required desiccant particle water absorption rate can reach 90% or more, to the moisture of peanut outer surface
It absorbs thoroughly, to ensure that drying effect.
Specific embodiment
To further understand the features of the present invention, technological means and concrete function achieved, below with specific implementation
The invention will be described in further detail for mode.
Embodiment 1
A kind of peanut processing technique to extend the shelf life is present embodiments provided, is specifically comprised the following steps:
S1. screen: screened out from peanut rice grain to be processed gone mouldy, soft granules and the lesser peanut grain of the grain of rice,
Pass through the impurity in manually removal of impurities removal peanut grain after the completion of screening again；
S2. it pre-processes: the peanut that S1 is filtered out all being put into drying box and carries out baking 1h, baking temperature is 100 DEG C, together
When in baking and carrying out mechanical stirring is heated evenly the multi-panel of peanut grain, the revolving speed of blender is 40r/min；
S3. it permeates: peanut grain obtained by S2 is poured into osmotic agent solution, stand 30min；
S4. filter: peanut grain and osmotic agent solution mixture after S3 is impregnated successively slowly are poured into suction filtration machine, are adjusted
The vacuum degree of whole suction filtration machine is 0.25MPa, and peanut grain is carried out suction filtration with osmotic agent solution and is separated；
S5. redrying: S4 is filtered into peanut grain obtained and is dried being put into drying box, adjustment temperature is 130
DEG C, and the dry particle agent and antioxidant that partial size is 10mm is added toward internal again, it is stirred 1h, is stood simultaneously after the completion of mixing
It is cooled to room temperature；
S6. it packs: S5 peanut grain obtained is manually cleaned again, remove the red skin fallen in peanut grain, then
Anaerobic packaging is carried out, is sealed after packaging using sealing machine, that is, completes the processing of peanut.
Osmotic agent solution is the sucrose solution of 0.3% concentration.
Dry particle agent is copper sulfate particle.
Antioxidant is flavones, and the grain diameter of antioxidant is 5mm.
Artificial removal of impurities is that filter screen cleans, and filter screen removal of impurities is exactly the separation that net shapes carry out peanut and red skin.
Anaerobic is packaged as being vacuum-packed.
In S4, filtering machine, used filter paper aperture is 80 μm at work.
Embodiment 2
A kind of peanut processing technique to extend the shelf life is present embodiments provided, is specifically comprised the following steps:
S1. screen: screened out from peanut rice grain to be processed gone mouldy, soft granules and the lesser peanut grain of the grain of rice,
Pass through the impurity in manually removal of impurities removal peanut grain after the completion of screening again；
S2. it pre-processing: the peanut that S1 is filtered out all being put into drying box and carries out baking 1.5h, baking temperature is 110 DEG C,
Simultaneously in baking and carrying out mechanical stirring is heated evenly the multi-panel of peanut grain, the revolving speed of blender is 45r/min；
S3. it permeates: peanut grain obtained by S2 is poured into osmotic agent solution, stand 35min；
S4. filter: peanut grain and osmotic agent solution mixture after S3 is impregnated successively slowly are poured into suction filtration machine, are adjusted
The vacuum degree of whole suction filtration machine is 0.3MPa, and peanut grain is carried out suction filtration with osmotic agent solution and is separated；
S5. redrying: S4 is filtered into peanut grain obtained and is dried being put into drying box, adjustment temperature is 140
DEG C, and the dry particle agent and antioxidant that partial size is 15mm is added toward internal again, it is stirred 1.5h, is stood after the completion of mixing
And it is cooled to room temperature；
S6. it packs: S5 peanut grain obtained is manually cleaned again, remove the red skin fallen in peanut grain, then
Anaerobic packaging is carried out, is sealed after packaging using sealing machine, that is, completes the processing of peanut.
Osmotic agent solution is the sodium chloride solution of 3.5% concentration.
Dry particle agent is copper sulfate particle, calcium chloride granules, mixed proportion 2:1.
Antioxidant is flavonols, and the grain diameter of antioxidant is 5mm.
Artificial removal of impurities is that wind-force cleans.
Anaerobic is packaged as inert environments packaging.
Selected gas is nitrogen in inert environments packaging, and set vacuum degree is nitrogen in an inert atmosphere
0.03MPa, the concentration of inert gas are 95%.
In S4, filtering machine, used filter paper aperture is 85 μm at work.
Embodiment 3
A kind of peanut processing technique to extend the shelf life is present embodiments provided, is specifically comprised the following steps:
S1. screen: screened out from peanut rice grain to be processed gone mouldy, soft granules and the lesser peanut grain of the grain of rice,
Pass through the impurity in manually removal of impurities removal peanut grain after the completion of screening again；
S2. it pre-processing: the peanut that S1 is filtered out all being put into drying box and carries out baking 1.5h, baking temperature is 120 DEG C,
Simultaneously in baking and carrying out mechanical stirring is heated evenly the multi-panel of peanut grain, the revolving speed of blender is 45r/min；
S3. it permeates: peanut grain obtained by S2 is poured into osmotic agent solution, stand 40min；
S4. filter: peanut grain and osmotic agent solution mixture after S3 is impregnated successively slowly are poured into suction filtration machine, are adjusted
The vacuum degree of whole suction filtration machine is 0.3MPa, and peanut grain is carried out suction filtration with osmotic agent solution and is separated；
S5. redrying: S4 is filtered into peanut grain obtained and is dried being put into drying box, adjustment temperature is 140
DEG C, and the dry particle agent and antioxidant that partial size is 15mm is added toward internal again, it is stirred 1.5h, is stood after the completion of mixing
And it is cooled to room temperature；
S6. it packs: S5 peanut grain obtained is manually cleaned again, remove the red skin fallen in peanut grain, then
Anaerobic packaging is carried out, is sealed after packaging using sealing machine, that is, completes the processing of peanut.
Osmotic agent solution is the sucrose solution of 0.65% concentration.
Dry particle agent is copper sulfate particle, calcium chloride granules, silicate particle, mixed proportion 3:2:1.
Antioxidant is flavanonol, and the grain diameter of antioxidant is 8mm.
Artificial removal of impurities is that centrifuge cleans.
Anaerobic is packaged as inert environments packaging.
Selected gas is nitrogen in inert environments packaging, and set vacuum degree is nitrogen in an inert atmosphere
0.04MPa, the concentration of inert gas are 98%.
In S4, filtering machine, used filter paper aperture is 100 μm at work.
Embodiment 4
A kind of peanut processing technique to extend the shelf life is present embodiments provided, is specifically comprised the following steps:
S1. screen: screened out from peanut rice grain to be processed gone mouldy, soft granules and the lesser peanut grain of the grain of rice,
Pass through the impurity in manually removal of impurities removal peanut grain after the completion of screening again；
S2. it pre-processes: the peanut that S1 is filtered out all being put into drying box and carries out baking 2h, baking temperature is 120 DEG C, together
When in baking and carrying out mechanical stirring is heated evenly the multi-panel of peanut grain, the revolving speed of blender is 45r/min；
S3. it permeates: peanut grain obtained by S2 is poured into osmotic agent solution, stand 40min；
S4. filter: peanut grain and osmotic agent solution mixture after S3 is impregnated successively slowly are poured into suction filtration machine, are adjusted
The vacuum degree of whole suction filtration machine is 0.3MPa, and peanut grain is carried out suction filtration with osmotic agent solution and is separated；
S5. redrying: S4 is filtered into peanut grain obtained and is dried being put into drying box, adjustment temperature is 140
DEG C, and the dry particle agent and antioxidant that partial size is 20mm is added toward internal again, it is stirred 2h, is stood simultaneously after the completion of mixing
It is cooled to room temperature；
S6. it packs: S5 peanut grain obtained is manually cleaned again, remove the red skin fallen in peanut grain, then
Anaerobic packaging is carried out, is sealed after packaging using sealing machine, that is, completes the processing of peanut.
Osmotic agent solution is the sodium chloride solution of 5.0% concentration.
Dry particle agent be copper sulfate particle, calcium chloride granules, silicate particle, quartz sand, sodium chloride, mixed proportion 1:1:
2:1:2。
Antioxidant is isoflavanone, and the grain diameter of antioxidant is 10mm.
Artificial removal of impurities is that centrifuge cleans.
Anaerobic is packaged as inert environments packaging.
Selected gas is helium in inert environments packaging, and set vacuum degree is helium in an inert atmosphere
0.03MPa, the concentration of inert gas are 95%.
In S4, filtering machine, used filter paper aperture is 80 μm at work.
Embodiment 5
A kind of peanut processing technique to extend the shelf life is present embodiments provided, is specifically comprised the following steps:
S1. screen: screened out from peanut rice grain to be processed gone mouldy, soft granules and the lesser peanut grain of the grain of rice,
Pass through the impurity in manually removal of impurities removal peanut grain after the completion of screening again；
S2. it pre-processes: the peanut that S1 is filtered out all being put into drying box and carries out baking 2h, baking temperature is 130 DEG C, together
When in baking and carrying out mechanical stirring is heated evenly the multi-panel of peanut grain, the revolving speed of blender is 50r/min；
S3. it permeates: peanut grain obtained by S2 is poured into osmotic agent solution, stand 50min；
S4. filter: peanut grain and osmotic agent solution mixture after S3 is impregnated successively slowly are poured into suction filtration machine, are adjusted
The vacuum degree of whole suction filtration machine is 0.3MPa, and peanut grain is carried out suction filtration with osmotic agent solution and is separated；
S5. redrying: S4 is filtered into peanut grain obtained and is dried being put into drying box, adjustment temperature is 150
DEG C, and the dry particle agent and antioxidant that partial size is 20mm is added toward internal again, it is stirred 2h, is stood simultaneously after the completion of mixing
It is cooled to room temperature；
S6. it packs: S5 peanut grain obtained is manually cleaned again, remove the red skin fallen in peanut grain, then
Anaerobic packaging is carried out, is sealed after packaging using sealing machine, that is, completes the processing of peanut.
Osmotic agent solution is the sodium chloride solution of 4.0% concentration.
Dry particle agent is calcium chloride granules, silicate particle, quartz sand, mixed proportion 2:1:2.
Antioxidant is flavones, and the grain diameter of antioxidant is 10mm.
Artificial removal of impurities is that wind-force cleans, and is removed by red skin of the wind-force to peanut.
Anaerobic is packaged as inert environments packaging.
Selected gas is helium in inert environments packaging, and set vacuum degree is helium in an inert atmosphere
0.04MPa, the concentration of inert gas are 98%.
In S4, filtering machine, used filter paper aperture is 120 μm at work.
Experimental example
Now for the present invention to inside its peanut of the processing technology of peanut water content, fat content unsaturated fatty acid content into
The result of row measurement, measurement result and reference examples is following (peanut that reference examples are prior art processing):
| Reference examples | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Water content (%) | 35 | 18.1 | 16.3 | 17.9 | 22.4 | 19.8 |
| Fat content (%) | 80 | 76.3 | 70.1 | 71.8 | 73.5 | 78.8 |
| Unsaturated fatty acid content (%) | 40 | 33.2 | 35.5 | 36.3 | 35.3 | 32.2 |
| Shelf-life (moon) | 5 | 9 | 9 | 11 | 10 | 8 |
It can be obtained by upper table, the present invention makes extended shelf-life nearly 1.8 times of peanut to the processing technology of peanut, and aqueous
Amount reduces 15%, and unsaturated fatty acid content and fat content have dropped 3-5%, to increase the inoxidizability of peanut
Can, for peanut long-time storage bring it is convenient.
Place is not described in detail by the present invention, is the well-known technique of those skilled in the art.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (10)
1. a kind of peanut processing technique to extend the shelf life, it is characterised in that: specifically comprise the following steps:
S1. screen: screened out from peanut rice grain to be processed gone mouldy, soft granules and the lesser peanut grain of the grain of rice,
Pass through the impurity in manually removal of impurities removal peanut grain after the completion of screening again；
S2. it pre-processes: the peanut that S1 is filtered out all being put into drying box and carries out baking 1-2h, baking temperature 100-
130 DEG C, while in baking and carrying out mechanical stirring is heated evenly the multi-panel of peanut grain, the revolving speed of blender is 40-
50r/min；
S3. it permeates: peanut grain obtained by S2 is poured into osmotic agent solution, stand 30-50min；
S4. filter: peanut grain and osmotic agent solution mixture after S3 is impregnated successively slowly are poured into suction filtration machine, are adjusted
The vacuum degree of whole suction filtration machine is 0.25-0.3MPa, and peanut grain is carried out suction filtration with osmotic agent solution and is separated；
S5. redrying: S4 is filtered into peanut grain obtained and is dried being put into drying box, adjustment temperature is 130-
150 DEG C, and the dry particle agent and antioxidant that partial size is 10-20mm is added toward internal again, it is stirred 1-2h, mixing is completed
After stand and be cooled to room temperature；
S6. it packs: S5 peanut grain obtained is manually cleaned again, remove the red skin fallen in peanut grain, then
Anaerobic packaging is carried out, is sealed after packaging using sealing machine, that is, completes the processing of peanut.
2. a kind of peanut processing technique to extend the shelf life according to claim 1, it is characterised in that: the bleeding agent is molten
Liquid be the sucrose solution of 0.3-0.65% concentration, 3.5-5.0% concentration sodium chloride solution in any one.
3. a kind of peanut processing technique to extend the shelf life according to claim 1, it is characterised in that: the dry particle
Agent is one or more of copper sulfate particle, calcium chloride granules, silicate particle, quartz sand, sodium chloride particle composition.
4. a kind of peanut processing technique to extend the shelf life according to claim 1, it is characterised in that: the antioxidant
For any one in flavones and flavonols, flavanonol, isoflavanone.
5. a kind of peanut processing technique to extend the shelf life according to claim 4, it is characterised in that: the antioxidant
Grain diameter be 5-10mm.
6. a kind of peanut processing technique to extend the shelf life according to claim 1, it is characterised in that: the artificial removal of impurities
For one of filter screen removal of impurities, wind-force removal of impurities, centrifuge removal of impurities.
7. a kind of peanut processing technique to extend the shelf life according to claim 1, it is characterised in that: the anaerobic packaging
For one of vacuum packaging, inert environments packaging.
8. a kind of peanut processing technique to extend the shelf life according to claim 7, it is characterised in that: the inert environments
Selected gas is nitrogen or helium in packaging, and set vacuum degree is in an inert atmosphere for the nitrogen or helium
0.03-0.04MPa, the concentration of the inert gas are 95-98%.
9. a kind of peanut processing technique to extend the shelf life according to claim 1, it is characterised in that: described in S4
Used filter paper aperture is 80-120 μm to suction filtration machine at work.
10. a kind of -9 described in any item peanut processing techniques to extend the shelf life are guaranteed the quality extending peanut according to claim 1
The application of phase.
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| CN201810982133.1A CN109105847A (en) | 2018-08-27 | 2018-08-27 | A kind of peanut processing technique to extend the shelf life |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6268353B1 (en) * | 1998-09-03 | 2001-07-31 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method for inhibiting the formation of volatile aldehydes including their related compounds and/or the decomposition of fatty acids including their related compounds, and uses thereof |
| CN104256739A (en) * | 2014-09-23 | 2015-01-07 | 江南大学 | Method for producing vinasse-flavored salty and dry peanuts by low-temperature air drying vinasse-flavored immersion |
| CN104663879A (en) * | 2015-03-30 | 2015-06-03 | 安徽秋果食品有限公司 | Peanut storage method |
| CN105076384A (en) * | 2015-07-28 | 2015-11-25 | 江西省农业科学院 | Method for drying and storing fresh peanuts for reducing produced derogation |
| CN107296247A (en) * | 2017-06-11 | 2017-10-27 | 安徽真心食品有限公司 | A kind of green fruit processing method of honey peach taste |
-
2018
- 2018-08-27 CN CN201810982133.1A patent/CN109105847A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6268353B1 (en) * | 1998-09-03 | 2001-07-31 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method for inhibiting the formation of volatile aldehydes including their related compounds and/or the decomposition of fatty acids including their related compounds, and uses thereof |
| CN104256739A (en) * | 2014-09-23 | 2015-01-07 | 江南大学 | Method for producing vinasse-flavored salty and dry peanuts by low-temperature air drying vinasse-flavored immersion |
| CN104663879A (en) * | 2015-03-30 | 2015-06-03 | 安徽秋果食品有限公司 | Peanut storage method |
| CN105076384A (en) * | 2015-07-28 | 2015-11-25 | 江西省农业科学院 | Method for drying and storing fresh peanuts for reducing produced derogation |
| CN107296247A (en) * | 2017-06-11 | 2017-10-27 | 安徽真心食品有限公司 | A kind of green fruit processing method of honey peach taste |
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Application publication date: 20190101 |