CN109170794A - 一种花椒生产工艺 - Google Patents
一种花椒生产工艺 Download PDFInfo
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- CN109170794A CN109170794A CN201811101660.3A CN201811101660A CN109170794A CN 109170794 A CN109170794 A CN 109170794A CN 201811101660 A CN201811101660 A CN 201811101660A CN 109170794 A CN109170794 A CN 109170794A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
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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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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Abstract
本发明属于花椒加工技术领域,具体公开了一种花椒生产工艺,原料干花椒经过选取、清选、风选、色选、精选、包装及杀菌等工艺,使用双层包装袋,可有效防治花椒吸潮及氧气进入,可延长产品存储期;本发明采用的射频杀菌,可有效杀死花椒中含有的菌落和霉菌等微生物,提高花椒质量,且与传统的杀菌方法比,所述杀菌方法操作简单,可保持花椒原有的色泽,不会损坏花椒的香气成分,保证了花椒的品质。
Description
技术领域
本发明属于花椒加工技术领域,具体涉及一种花椒生产工艺。
背景技术
花椒是芸香科、花椒属落叶小乔木,高可达7米;茎干上的刺,枝有短刺,当年生枝被短柔毛。叶轴常有甚狭窄的叶翼;小叶对生,卵形,椭圆形,稀披针形,叶缘有细裂齿,齿缝有油点。叶背被柔毛,叶背干有红褐色斑纹。花序顶生或生于侧枝之顶,花被片黄绿色,形状及大小大致相同;花柱斜向背弯。果紫红色,散生微凸起的油点,花期4-5月,果期8-9月或10月。
花椒用于食物的调味,不仅可赋予食物独特的风味,也具有温中散寒,除湿,止痛,杀虫,解鱼腥毒。治积食停饮,心腹冷痛,呕吐等功效。花椒若保存不当,使其存放后香味和养分都会流失,严重影响了花椒的品质。
发明内容
本发明公开了一种花椒生产工艺,干花椒经过清选等工艺,采用双层包装袋,并借助射频加热设备杀菌,不仅可有效长期保存花椒香气及养分不流失,通过射频杀菌可有效杀死霉菌等微生物,提高花椒品质。
为达到上述目的,本发明技术方案如下:
一种花椒生产工艺,其特征在于:包含以下步骤:
(1)原料选取:选取水分含量在7~10%的干花椒,清理去杂;
(2)清选:使用花椒清选机去除所述干花椒的椒柄和脱落的花椒籽;
(3)风选:使用风选机对步骤(2)所得干花椒进行风选,去除其中含有的包籽、灰尘其杂质;
(4)色选:使用色选机去除步骤(3)所得干花椒中的异类颜色的异物
(5)精选:借助X光机去除步骤(4)所得干花椒中含有的金属及石块;
(6)包装:采用包装袋对对步骤(5)精选后的花椒进行包装,并充入氮气,排除氧气后密封;
(7)杀菌:对步骤(6)包装后的产品采用射频加热设备进行杀菌处理,冷却,得成品花椒。
优选地,步骤(4)所述颜色异类的物质为花椒叶、变色的花椒及虫类杂质。
优选地,步骤(6)所述包装袋为双层包装袋。
优选地,步骤(7)所述 杀菌条件为:板间距为80~100mm,物料温度为70~75℃。
本发明有益效果:
本发明所述花椒的生产工艺,通过清选、风选、色选及精选,所得花椒纯净,品质高;使用双层包装袋,可有效防治花椒吸潮及氧气进入,可延长产品存储期;本发明采用射频杀菌,可有效杀死花椒中含有的菌落和霉菌等微生物,提高花椒质量,且与传统的杀菌方法比,所述杀菌方法操作简单,可保持花椒原有的色泽,不会损坏花椒的香气成分,保证了花椒的品质。
具体实施方式
下面通过具体实施方式进一步说明本发明的技术方案。
实施例1
一种花椒生产工艺,包含以下步骤:
(1)原料选取:选取水分含量在7~10%的干花椒,清理去杂;
(2)清选:使用花椒清选机去除所述干花椒的椒柄和脱落的花椒籽;
(3)风选:使用风选机对步骤(2)所得干花椒进行风选,去除其中含有的包籽、灰尘其杂质;
(4)色选:使用色选机去除步骤(3)所得干花椒中的花椒叶、变色的花椒及虫类咋类物质;
(5)精选:借助X光机去除步骤(4)所得干花椒中含有的金属及石块;
(6)包装:采用双层包装袋对对步骤(5)精选后的花椒进行包装,并充入氮气,排除氧气后密封;
(7)杀菌:对步骤(6)包装后的产品采用射频加热设备,在80mm,物料温度为70℃进行杀菌处理,冷却,得成品花椒。
实施例2
一种花椒生产工艺,包含以下步骤:
(1)原料选取:选取水分含量在7~10%的干花椒,清理去杂;
(2)清选:使用花椒清选机去除所述干花椒的椒柄和脱落的花椒籽;
(3)风选:使用风选机对步骤(2)所得干花椒进行风选,去除其中含有的包籽、灰尘其杂质;
(4)色选:使用色选机去除步骤(3)所得干花椒中的花椒叶、变色的花椒及虫类杂质;
(5)精选:借助X光机去除步骤(4)所得干花椒中含有的金属及石块;
(6)包装:采用双层包装袋对对步骤(5)精选后的花椒进行包装,并充入氮气,排除氧气后密封;
(7)杀菌:对步骤(6)包装后的产品采用射频加热设备,在板间距为100mm,物料温度为75℃条件下,进行杀菌处理,冷却,得成品花椒。
实施例3
一种花椒生产工艺,包含以下步骤:
(1)原料选取:选取水分含量在7~10%的干花椒,清理去杂;
(2)清选:使用花椒清选机去除所述干花椒的椒柄和脱落的花椒籽;
(3)风选:使用风选机对步骤(2)所得干花椒进行风选,去除其中含有的包籽、灰尘其杂质;
(4)色选:使用色选机去除步骤(3)所得干花椒中的花椒叶、变色的花椒及虫类杂质;
(5)精选:借助X光机去除步骤(4)所得干花椒中含有的金属及石块;
(6)包装:采用双层包装袋对对步骤(5)精选后的花椒进行包装,并充入氮气,排除氧气后密封;
(7)杀菌:对步骤(6)包装后的产品采用射频加热设备,在板间距为90mm,物料温度为73℃条件下,进行杀菌处理,冷却,得成品花椒。
Claims (4)
1.一种花椒生产工艺,其特征在于:包含以下步骤:
(1)原料选取:选取水分含量在7~10%的干花椒,清理去杂;
(2)清选:使用花椒清选机去除所述干花椒的椒柄和脱落的花椒籽;
(3)风选:使用风选机对步骤(2)所得干花椒进行风选,去除其中含有的包籽、灰尘其杂质;
(4)色选:使用色选机去除步骤(3)所得干花椒中的异类颜色的异物
(5)精选:借助X光机去除步骤(4)所得干花椒中含有的金属及石块;
(6)包装:采用包装袋对对步骤(5)精选后的花椒进行包装,并充入氮气,排除氧气后密封;
(7)杀菌:对步骤(6)包装后的产品采用射频加热设备进行杀菌处理,冷却,得成品花椒。
2.根据权利要求1所述花椒生产工艺,其特征在于:步骤(4)所述颜色异类的物质为花椒叶、变色的花椒及虫类杂质。
3.根据权利要求2所述花椒生产工艺,其特征在于:步骤(6)所述包装袋为双层包装袋。
4.根据权利要求3所述花椒生产工艺,其特征在于:步骤(7)所述 杀菌条件为:板间距为80~100mm,物料温度为70~75℃。
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CN112155147A (zh) * | 2020-08-28 | 2021-01-01 | 四川农业大学 | 一种基于射频辅助热风干燥的花椒灭菌方法 |
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CN107397194A (zh) * | 2016-05-18 | 2017-11-28 | 西北农林科技大学 | 一种采用射频杀菌的花椒粉加工方法 |
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CN107397194A (zh) * | 2016-05-18 | 2017-11-28 | 西北农林科技大学 | 一种采用射频杀菌的花椒粉加工方法 |
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韩素芹,等: "花椒的采收与加工", 《农村天地》 * |
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CN112155147A (zh) * | 2020-08-28 | 2021-01-01 | 四川农业大学 | 一种基于射频辅助热风干燥的花椒灭菌方法 |
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Address after: 715412 national Prickly Ash Industrial Park, Zhiyang Town, Hancheng City, Weinan City, Shaanxi Province Applicant after: Shaanxi Weikang Biotechnology Co.,Ltd. Address before: 715400 National Prickly Pepper Industrial Park, Zhiyang Town, Hancheng City, Weinan City, Shaanxi Province Applicant before: SHAANXI WEIKANG FOOD TECHNOLOGY Co.,Ltd. |
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