CN110074375A - A kind of drying means of caramel melon seeds, caramel melon seeds preparation method and melon seeds - Google Patents
A kind of drying means of caramel melon seeds, caramel melon seeds preparation method and melon seeds Download PDFInfo
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- CN110074375A CN110074375A CN201910461941.8A CN201910461941A CN110074375A CN 110074375 A CN110074375 A CN 110074375A CN 201910461941 A CN201910461941 A CN 201910461941A CN 110074375 A CN110074375 A CN 110074375A
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- melon seeds
- drying
- redrying
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- 241000353135 Psenopsis anomala Species 0.000 title claims abstract description 203
- 238000001035 drying Methods 0.000 title claims abstract description 133
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 36
- 235000013736 caramel Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 63
- 230000008569 process Effects 0.000 claims description 51
- 235000020238 sunflower seed Nutrition 0.000 claims description 11
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims description 5
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 229940085605 saccharin sodium Drugs 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 5
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 5
- AHRFRRASJMTTQU-UHFFFAOYSA-N 6-methyl-2,2-dioxooxathiazin-4-one;potassium Chemical compound [K].CC1=CC(=O)NS(=O)(=O)O1 AHRFRRASJMTTQU-UHFFFAOYSA-N 0.000 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 4
- 235000019408 sucralose Nutrition 0.000 claims description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 4
- 241000219112 Cucumis Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
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- 238000009835 boiling Methods 0.000 description 3
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- 238000010411 cooking Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 241000205585 Aquilegia canadensis Species 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000219784 Sophora Species 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 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
- 230000018044 dehydration Effects 0.000 description 2
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- 235000019197 fats Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
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- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
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- 150000003384 small molecules Chemical class 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
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- 238000003756 stirring Methods 0.000 description 2
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- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
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- 238000009395 breeding Methods 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000003345 natural gas Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000012643 polycondensation polymerization Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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Classifications
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
Abstract
The invention discloses the drying means of a kind of caramel melon seeds, caramel melon seeds preparation method and melon seeds, belong to food processing field.Sugared serious problems are analysed for existing caramel melon seeds surface, the drying process of melon seeds is divided into multistage by the present invention, wherein the maximum temperature of the warm area of leading portion drying process is less than the minimum temperature of the warm area of back segment drying process, by the way of temperature gradient, the warm area temperature of leading portion drying process is lower, migration velocity of the sugar in melon seed cases is slow, it is retained in inside melon seeds, and moisture is evaporated easily from melon seed cases, in this way when melon seeds are transported to back segment drying process, completion is dried in melon seeds surface, since the fusing point of sugar is higher, the overwhelming majority is stored in melon seed cases with solid state, melon seed cases outer surface will not be moved to and form sugared spot, to efficiently solve the problems, such as analysis sugar.
Description
Technical field
The invention belongs to food processing field, specifically relate to a kind of caramel melon seeds, caramel melon seeds preparation method and
The drying means of melon seeds.
Background technique
Melon seeds have very high nutritive value as Chinese common people most familiar with a kind of, favorite leisure snacks.It grinds
Study carefully and show to be rich in protein, fat etc. in melon seeds, is mainly unsaturated fat in fat, and cholesterol-free, linoleic acid contains
Amount facilitates the blood cholesterol levels for reducing human body, protects cardiovascular health up to 70%；In addition, in melon seeds rich in iron,
The microelements such as zinc, potassium and magnesium have the effects that prevent anaemia.Furthermore melon seeds " are cracked " between the teeth, also allow people to be benefited a lot of, can be made whole
A digestive system is active, enhances digestive function.This is because the fragrance of melon seeds have stimulated " taste bud " on tongue, it is set to be in
Excitatory state reaches digestive organs, and the secretion of saliva, gastric juice of various digestive ferments etc. is correspondingly vigorous, is undoubtedly conducive to disappear
Foodization is stagnant.
As shown in fig. 6, the gap between shell benevolence can penetrate into a large amount of material in current caramel melon seeds in boiling process
Liquid, since sugar content is high in feed liquid, leading to melon seeds, sugar is largely precipitated in the drying process, is formed in melon seed cases outer surface
Multiple sugar spots, seriously affect product appearance and taste, and this phenomenon is known as " analysis sugar " phenomenon by we, due to melon seed cases outer surface
There are multiple sugared spots, when customer takes melon seeds with hand, sugar can easily be sticked on hand, be easy dirty hand, significantly impact the body of customer
It tests.
Prior art discloses a kind of floral type caramel sunflower seeds and its processing method, which includes following step
Rapid: (1) precook material, (5) cooking, (6) immersion, (7) drying, (8) redrying, (9) of sorting, (2) extraction spice (4) configuration are cold
But, (10) pack；The caramel melon seeds produced using the method are by the benevolence perfume (or spice) of sunflower seeds and chrysanthemum, sophora flower, Honeysuckle flower, caramel
Peculiar faint scent, taste, mouthfeel combine, improve the color of sunflower seeds；The invention the method is reasonable, real simultaneously
With, and it is easy to operate, effect is good, conducive to being widely popularized.But the technical solution has the disadvantage that (1) this method produces
Caramel melon seeds because in cooking the white sugar content added be up to the 10%-20% of sunflower seeds weight, the melon seeds after cooking are adopted
It is dried with net belt type drying equipment, drying temperature is 90-110 DEG C, and redrying temperature is 140-150 DEG C, caramel melon seeds product
Analysis sugared problem in surface is more serious, tastes and is easy dirty hand；(2) moisture distribution in melon seeds is uneven, causes crisp degree inadequate；
(3) since dry and redrying temperature setting is excessively high, cause to be charred close to heat source melon seeds, influence melon seeds beauty.
Summary of the invention
1, it to solve the problems, such as
Sugared serious problems are analysed for existing caramel melon seeds surface, the present invention provides a kind of caramel melon seeds, caramel melon seeds system
The drying means of Preparation Method and melon seeds.By the way that the drying process of melon seeds is divided into multistage, the wherein temperature of leading portion drying process
The maximum temperature in area is less than the minimum temperature of the warm area of back segment drying process, by the way of temperature gradient, leading portion drying process
Warm area temperature it is lower, migration velocity of the sugar in melon seed cases is slow, is retained in inside melon seeds, and moisture is easily steamed from melon seed cases
It sends out, in this way when melon seeds are transported to back segment drying process, completion has been dried on melon seeds surface, since the fusing point of sugar is higher,
The overwhelming majority is stored in melon seed cases with solid state, will not be moved to melon seed cases outer surface and be formed sugared spot, to effectively solve
Analyse sugared problem.
2, technical solution
To solve the above problems, the present invention adopts the following technical scheme that.
First aspect present invention provides a kind of drying means of melon seeds, is applied to caramel melon seeds, by cooked tasty coke
Sugared melon seeds are dried according to the multistage drying process set gradually, wherein the leading portion drying process in adjacent drying process
The maximum temperature of warm area is less than the minimum temperature of the warm area of back segment drying process.
Further, the multistage drying process is four sections.
Further, the warm area temperature range of four sections of drying processes and drying time are respectively set are as follows:
Warm area one, drying temperature are 60-70 DEG C, time 25-30min；
Warm area two, drying temperature are 80-90 DEG C, time 25-30min；
Warm area three, drying temperature are 100-110 DEG C, time 20-25min；
Warm area four, drying temperature are 110-120 DEG C, time 20-25min.
It further, include that melon seeds overturn process between adjacent drying process, when the melon seeds overturn the processing of process
Between be 3-5min.
Further, after four sections of drying processes, melon seeds moisture content is 3%.
It further, further include multistage redrying process after drying process.
Further, the multistage redrying process is two sections, the warm area temperature range and redrying of two sections of redrying processes
Time is respectively as follows:
Redrying warm area one, redrying temperature are 140-145 DEG C, and the redrying time is 3-5min；
Redrying warm area two, redrying temperature are 145-150 DEG C, and the redrying time is 3-5min.
Further, after two sections of redrying processes, melon seeds moisture content is 1.5%-2.5%.
Second aspect of the present invention provides a kind of caramel melon seeds preparation method, including above-mentioned drying means.
Third aspect present invention provides a kind of caramel melon seeds, is prepared by the above method, includes: sunflower seeds using raw material, white
Granulated sugar, salt, brown granulated sugar, saccharin sodium, honey element, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, Sucralose, tert-butylhydroquinone, edible essence and water.
3, beneficial effect
Compared with the prior art, the invention has the benefit that
(1) drying process of melon seeds is divided into multistage by the present invention, wherein the maximum temperature of the warm area of leading portion drying process
Less than the minimum temperature of the warm area of back segment drying process, by the way of temperature gradient, the warm area temperature of leading portion drying process compared with
Low, moisture is evaporated easily from melon seed cases, however migration velocity of the sugar in melon seed cases is slow, is retained in inside melon seeds, this
For sample when melon seeds are transported to back segment drying process, completion has been dried on melon seeds surface, due to sugar fusing point it is higher, the overwhelming majority with
Solid state is stored in melon seed cases, will not be moved to melon seed cases outer surface and be formed sugared spot, to efficiently solve the problems, such as analysis sugar；
(2) drying process is further divided into four sections by the present invention, and as warm area transformation temperature is gradually increasing, first two sections dry
Dry warm area temperature is lower, and sugar movement speed is slow, is retained in inside melon seeds, and moisture slow evaporation from melon seeds is gone out；Two sections afterwards
Dry warm area temperature is high, and moisture continuation is evaporated from melon seeds, but sugar has been gathered in inside melon seeds, can not be overflowed outside melon seeds,
Melon seeds dry tack free at the end of four-temperature region, no analysis sugar, further solves the problems, such as the analysis sugar of caramel melon seeds；
(3) present invention setting overturning process between adjacent drying process, overturns in process, melon seeds are turned over by multiple machinery
It is dynamic, it be heated evenly melon seeds can in the drying process, sufficiently progress heat exchange improves drying efficiency；
(4) present invention includes overturning process and redrying process, overturns melon seeds in process and stirs by multiple machinery, makes melon seeds
Sugar content is evenly distributed in moisture and shell between individual, to make in redrying process, occurs more equal when caramelization
It is even, and then keep the crisp degree of melon seeds high, the mouthfeel of melon seeds greatly improved；
(5) drying and redrying process of the present invention use multistage warm area, as warm area temperature is gradually increasing, will not make melon seeds because
It heats too fast, causes melon seeds to be charred, influence mouthfeel, make it have high market and economic value；
(6) melon seeds drying means provided by the invention uses simple, easy to implement, conducive to being widely popularized.
Detailed description of the invention
The drawings described herein are used to provide a further understanding of the present invention, constitutes part of this application, this hair
Bright illustrative embodiments and their description are used to explain the present invention, and are not constituted improper limitations of the present invention.In the accompanying drawings:
Fig. 1 is melon seeds drying process step schematic diagram；
Fig. 2 is the structural schematic diagram of the drying redrying section of melon seeds drying equipment；
Fig. 3 is the structural schematic diagram of the overturning section of melon seeds drying equipment；
Fig. 4 is the structural schematic diagram of the cooling section of melon seeds drying equipment；
Fig. 5 is the drying process schematic diagram of melon seeds drying equipment；
Fig. 6 is that caramel melon seeds analyse sugared schematic diagram；
In figure:
10, feed zone；100, the first conveying plate chain；
20, dry redrying section；200, heating unit；210, wind-supplying mouth；220, first partition；230, circulating fan；240,
Second partition；
30, section is overturn；300, the second conveying plate chain；310, driving mechanism；
40, cooling section；400, cold air outlet；410, blanking machine.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1
A kind of drying means of caramel melon seeds is present embodiments provided, general thought is as follows: including multistage drying process,
The maximum temperature of the warm area of middle leading portion drying process is less than the minimum temperature of the warm area of back segment drying process.By the dried of melon seeds
Journey is divided into multistage, and wherein the maximum temperature of the warm area of leading portion drying process is less than the lowest temperature of the warm area of back segment drying process
Degree, by the way of temperature gradient, the warm area temperature of leading portion drying process is lower, and migration velocity of the sugar in melon seed cases is slow,
It is retained in inside melon seeds, and moisture is evaporated easily from melon seed cases, in this way when melon seeds are transported to back segment drying process, melon seeds
Completion has been dried on surface, and since the fusing point of sugar is higher, the overwhelming majority is stored in melon seed cases with solid state, will not be moved to
Melon seed cases outer surface forms sugared spot, to efficiently solve the problems, such as analysis sugar.
Above-mentioned technical proposal in order to better understand carries out above-mentioned technical proposal below in conjunction with specific mode detailed
Explanation.
It is three sections by the drying process of melon seeds, wherein the warm area temperature range of three sections of drying processes and drying time set respectively
It is set to:
Warm area one, drying temperature are 60-65 DEG C, time 25-27min；
Warm area two, drying temperature are 80-85 DEG C, time 25-27min；
Warm area three, drying temperature are 100-105 DEG C, time 20-22min.
Specifically, different temperatures range is respectively set, then melon seeds are passed through conveying for multiple warm areas are arranged in drying equipment
Band successively passes through different warm areas, is dried with this.Drying process is further divided into three sections, with warm area transformation temperature
It being gradually increasing, preceding Two stage dryer warm area temperature is lower, and sugar movement speed is slow, it is retained in inside melon seeds, and moisture is from melon seeds
Slow evaporation is gone out；The dry warm area temperature of back segment is high, and moisture continuation is evaporated from melon seeds, but sugar has been gathered in inside melon seeds,
It can not overflow outside melon seeds, melon seeds dry tack free at the end of third warm area, no analysis sugar, the analysis sugar for further solving caramel melon seeds is asked
Topic.
It include overturning process between adjacent drying process, the time of overturning is 3-5min.
After four sections of drying processes, melon seeds moisture content is 3%, into redrying process.Wherein moisture content is tested, and is pressed
It is carried out according to method in GB5009.3-2016.When moisture content reaches 3% hereinafter, moisture is suitable in melon seeds, nothing of tasting sticks to one's teeth,
With preferable mouthfeel.
Redrying process is divided into two sections, the melon seeds after drying are subjected to high temperature redrying, each section of setting warm area；Two sections multiple
The warm area temperature range of roasting process and redrying time are respectively as follows:
Redrying warm area one, redrying temperature are 140-142 DEG C, and the redrying time is 3-4min；
Redrying warm area two, redrying temperature are 145-147 DEG C, and the redrying time is 3-4min.
Overturning process is carried out before redrying process, is overturn melon seeds in process and is stirred by multiple machinery, between keeping melon seeds individual
Sugar content is evenly distributed in moisture and shell, to make in redrying process, occur it is more uniform when caramelization, in turn
Keep the crisp degree of melon seeds high, the mouthfeel of melon seeds greatly improved.
After two sections of redrying processes, melon seeds moisture content is 1.5%.
Melon seeds after redrying are fed again into cleaner, are packed after being cooled to room temperature after cleaning.
Embodiment 2
The present embodiment combination attached drawing is further illustrated Integral Thought of the present invention.
As shown in Figure 1, the drying steps of melon seeds include charging, drying process one, overturning process, drying process two, drying
Process three, overturning process, drying process four, redrying process one, redrying process two, discharging and selected packaging.
As shown in Fig. 2, the door of feed zone 10 is opened first for feed step, in the accommodating space of feed zone 10
First conveying plate chain 100 is installed, melon seeds are put into and are uniformly layered on 100 top of the first conveying plate chain, start transmission mechanism band
Dynamic melon seeds enter dry redrying section 20, so that process be dried.
The drying process of melon seeds is divided into four sections, wherein the warm area temperature range and drying time difference of four sections of drying processes
Setting are as follows:
Warm area one, drying temperature are 65-67 DEG C, time 27-28min；
Warm area two, drying temperature are 85-87 DEG C, time 27-28min；
Warm area three, drying temperature are 105-108 DEG C, time 22-24min；
Warm area four, drying temperature are 115-118 DEG C, time 22-24min.
Specifically, cabinets cavity is provided with first partition 220 as shown in figure 5, dry redrying section 20 is body structure, the
One partition 220 is L-type, and the first conveying plate chain 100 is provided with below first partition 220, and the first conveying plate chain 100 is that net belt type is defeated
Band is sent, inside offers several apertures, and air can pass freely through.One side-lower of long right-angle side of first partition 220 is provided with
Second partition 240, second partition 240 are fixed on the inner wall below cabinet.First partition 220 and second partition 240 and cabinet
Inner wall forms air flow passage.Circulating fan 230 and heating unit 200 are symmetrically installed with above first partition 220, wherein plus
Wind-supplying mouth 210 is provided with above hot cell 200, wind-supplying mouth 210 is connected to cabinet.Specific drying process is as follows: wind-supplying mouth 210 will
Extraneous air imports heating unit 200, and heating unit 200 heats air, and the air after heating is by circulating fan 230
Guide 220 lower section of first partition into, since second partition 240 obstructs, air hot-fluid flows to 100 top of the first conveying plate chain, thus
Realize the drying to melon seeds, at this time since air and melon seeds carry out heat exchange, air hot fluid temperature is reduced, and flow direction heating is single again
Member 200, heating unit 200 again heats air, so that guard box body temperature is relatively stable, so far follows for one
Ring is in cycles dried melon seeds.Wherein heating unit 200 can be according to the difference of warm area temperature setting, to control
Heating temperature, to guarantee the warm area different temperatures range of each drying process, heating unit can be heat conducting oil type or natural
Gas is direct-fired.
Redrying process is divided into three sections, the melon seeds after drying are subjected to high temperature redrying, the warm area temperature of three sections of redrying processes
Degree range and redrying time are respectively as follows:
Redrying warm area one, redrying temperature are 140-144 DEG C, and the redrying time is 2-3min；Redrying warm area two, redrying temperature are
144-147 DEG C, the redrying time is 3-4min；Redrying warm area three, redrying temperature are 147-150 DEG C, and the redrying time is 2-3min.By
Identical as the heating method of above-mentioned drying process in redrying process, principle is identical, and this will not be repeated here.
When melon seeds carry out redrying, caramel reaction occurs for the sugar inside melon seed cases at this time.Caramel reaction be carbohydrate especially
Monosaccharide is in the presence of no amino-compound, when being heated to high temperature (usually 140-170 DEG C or more) of fusing point or more,
Because dehydration and degradation occur for sugar, browning reaction can also occur.Caramelization can be carried out under acid-base condition, general alkalinity
Under the conditions of speed fastlyer.Carbohydrate generates two substances under intense heat conditions: it is a kind of to generate caramel through dehydration, it is another kind of in high temperature
Under be cracked to form small molecule aldoketones, the further condensation polymerization of small molecule aldoketones also has dark matter appearance.Caramel conduct
Good food additives make melon seed cases surface in golden yellow herein, and shelled melon seed is in coke yellow.Burnt sugar coloring on melon seeds is tempting,
Sweet taste is palatable, caramelized flavor is strong, and mouthfeel burnt odor is crisp, is loved by consumers.
After two sections of redrying processes, melon seeds moisture content is 2.5%.
Melon seeds are subjected to selected packaging process, specifically, as shown in figure 4, melon seeds are defeated by first after the completion of redrying process
It send plate chain 100 to be transported to cooling section 40, cold air outlet 400 is provided with above cooling section 40, cold air outlet 400 introduces cold air, to multiple
Melon seeds after roasting are cooled down, and 40 side of cooling section is equipped with blanking machine 410, and blanking machine 410 transfers out melon seeds.By melon seeds
It is cooled to room temperature hereinafter, being sent into cleaner, carrying out selected and packing.
Further, optional for the present embodiment, increase overturning process between adjacent drying process, the time of overturning is
3-5min.Specifically, as shown in Fig. 3, melon seeds being transported to overturning section 30 by the first conveying plate chain 100, are overturn inside section 30
It is provided with the second conveying plate chain 300, the second conveying plate chain 300 includes end to end tilting section and horizontal segment, under tilting section
End is arranged in the underface of the first conveying plate chain 100, and the vertical range of horizontal segment and the bottom of box is greater than the first conveying plate chain 100
Vertical range away from the bottom of box.Melon seeds transport horizontal segment by tilting section, then fall next first delivery board from horizontal segment
Chain 100, during falling, melon seeds are overturn in the sky, guarantee the drying of melon seeds two sides, to make moisture and shell between melon seeds individual
Middle sugar content is evenly distributed, to make in redrying process, occurs more uniform when caramelization, and then makes the shortcake of melon seeds
Brittleness is high, and the mouthfeel of melon seeds greatly improved.In addition, the setting overturning process between adjacent drying process, overturns in process, melon
Son is stirred by multiple machinery, be heated evenly melon seeds can in the drying process, and sufficiently progress heat exchange improves dry
Dry efficiency；On the one hand, melon seeds mix in switching process with ingredient more uniform, can further improve the flavor of melon seeds；Separately
On the one hand the epidermis of melon seeds is made easily to be peeled by friction in overturning, thus realize that melon seeds epidermis is bright, appearance uniform.
It will be appreciated by those skilled in the art that the selection of the above equipment can change according to actual needs, it is not used in limitation
The present invention.For feed zone 10, dry redrying section 20, overturning section 30 and cooling section 40 is all body structure, the first delivery board
Chain 100 and the second conveying plate chain 300 are installed inside it, for conveying melon seeds.Wherein exist for specific structure and positional relationship
Comparative maturity is used in the prior art, and this will not be repeated here.
It should also be noted that, in melon seeds drying process: at a certain temperature, melon seed cases surface moisture due to directly and
Air contact, is directly taken away, the moisture of central part can be migrated to melon seed cases surface, in this way from melon seeds center (water by hot-air
Divide more place) melon seed cases are arrived, it will form the gradation of moisture, moisture is migrated along gradient analysis, arrives melon seed cases surface, most
It is taken away eventually by hot wind.But the migration rate of sugar is different with water translocation rate, and sugar is slower than moisture, and at high temperature, the two is moved
Shifting rate difference is smaller, and sugar reaches melon seed cases surface with moisture together, ultimately forms sugared spot.It therefore can be using first low temperature
(migration rate difference is bigger both under low temperature), allows moisture largely to evaporate, and sugar is equably combined with melon seed cases, then high
Warm evaporating completely moisture, and form caramelization.Therefore drying process is further divided into four sections, as warm area changes temperature
Degree is gradually increasing, and preceding Two stage dryer warm area temperature is lower, and sugar movement speed is slow, is retained in inside melon seeds, and moisture is from melon seeds
Middle slow evaporation is gone out；Two stage dryer warm area temperature is high afterwards, and moisture continuation is evaporated from melon seeds, but sugar has been gathered in melon seeds
Portion can not overflow outside melon seeds, melon seeds dry tack free at the end of four-temperature region, and no analysis sugar further solves the analysis of caramel melon seeds
Sugared problem.
It should also be appreciated by one skilled in the art that melon seeds surface is covered with sugared spot, when melon seeds, which are packed, to be opened, sugared spot is rich in
A large amount of nutriment provides breeding ground for microbial reproduction, to accelerate the mildew process of melon seeds, so as to shorten the guarantor of melon seeds
The matter phase, influence consumer experience；Therefore it solves the problems, such as analysis sugar, can not only allow consumer when eating melon seeds, be not easy to touch with one's hand, more exist
The retention cycle after melon seeds are opened is improved to a certain extent, reduces mildew.
Embodiment 3
Difference from Example 2 is:
The warm area temperature range of four sections of drying processes and drying time are respectively set are as follows:
Warm area one, drying temperature are 67-70 DEG C, time 28-30min；
Warm area two, drying temperature are 87-90 DEG C, time 28-30min；
Warm area three, drying temperature are 108-110 DEG C, time 24-25min；
Warm area four, drying temperature are 118-120 DEG C, time 24-25min.
Redrying process is divided into two sections, the warm area temperature range of two sections of redrying processes and redrying time are respectively as follows:
Redrying warm area one, redrying temperature are 140-145 DEG C, and the redrying time is 3-5min；
Redrying warm area two, redrying temperature are 145-150 DEG C, and the redrying time is 3-5min.
Embodiment 4
The present embodiment provides a kind of caramel melon seeds preparation methods, comprising the following steps:
(1) various impurity, decortication seed and foreign peoples's seed are removed using cleaner, color selector, choose meet the requirements it is full
Melon seeds；
Melon seeds in the present embodiment select sunflower seed, but are not used in the limitation present invention, it is also an option that pumpkin seeds, watermelon
Son, Semen Trichosanthis etc..
(2) by white granulated sugar, salt, brown granulated sugar, saccharin sodium, honey element, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, Sucralose, tert-butylhydroquinone, food
It is put into togerther in suitable water with essence, it is spare to obtain soup stock liquid in atmospheric conditions, after boiling 100 minutes at a temperature of 100 DEG C；
The white granulated sugar, salt, brown granulated sugar, saccharin sodium, honey element, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, Sucralose, tert-butylhydroquinone, edible essence
Mass ratio with water is 50:1:0.5:0.03:0.15:0.01:0.02:0.015:0.05:1000；
(3) sunflower seeds is added after boiling above-mentioned spare soup stock liquid, continues to cook 10min, closes the energy, impregnate 35min；
The mass ratio of the sunflower seeds and water is 1:4；
By the melon seeds after above-mentioned immersion according to the method as described in embodiment 1-3 any one, it is dried.
Embodiment 5
The present embodiment provides a kind of caramel melon seeds: being made of the raw material of following weight (kg): sunflower seeds 1000, white granulated sugar
100, salt 4, brown granulated sugar 1, chrysanthemum 2, sophora flower 1, Honeysuckle flower 0.5, saccharin sodium 0.05, honey element 0.4,3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt 0.02, trichlorine sugarcane
Sugared 0.03, tert-butylhydroquinone 0.02, edible essence 0.2, appropriate amount of water.Melon seeds in the present embodiment select sunflower seed, but
It is not used in the limitation present invention.
Above-mentioned raw materials are prepared according to embodiment 1, embodiment 2 and 3 any one the method for embodiment.
Comparative example 1
Melon seeds are prepared according to raw material described in embodiment 3 and 4 and method, the difference is that: it will be with drying
Melon seeds are put into net belt type drying equipment and are dried, and drying temperature is 90-110 DEG C, time 80-100 minute；By the melon after drying
Son is sent into continuous redrying device and carries out high temperature redrying, and redrying temperature is 140-150 DEG C, and the redrying time is 5-10 minutes, and redrying is extremely
In golden yellow, shelled melon seed is in coke yellow on melon seed cases surface.
The analysis sugar rate of 1 melon seeds of table, crisp degree and it is charred rate detection method
Table 2 is using the drying process test result such as embodiment 1-2
| Performance | Analyse sugared rate | It is charred rate | Crisp degree |
| Embodiment 1 | 1% | 1.2% | 4.3 |
| Embodiment 2 | 0.5% | 0.3% | 4.6 |
| Comparative example 1 | 8% | 5% | 3.7 |
From table 2, on the one hand, the drying process of melon seeds is divided into multistage, leading portion in embodiment 1 and embodiment 2
The maximum temperature of the warm area of drying process is less than the minimum temperature of the warm area of back segment drying process, using the side of such temperature gradient
Formula is analysed sugared rate and is substantially reduced, reach the company standard of applicant company's setting, work as consumption compared with freeze-day with constant temperature in comparative example 1
When person eats melon seeds, it is not easy dirty hand, to efficiently solve the problems, such as analysis sugar；On the one hand, adjacent in embodiment 1 and embodiment 2
Drying process addition overturning process, overturns melon seeds in process and stirs by multiple machinery, between keeping melon seeds individual in moisture and shell
Sugar content is evenly distributed, to make in redrying process, occurs more uniform when caramelization, relative to comparative example 1, makes
The crisp degree of melon seeds is high, and the mouthfeel of melon seeds greatly improved；On the other hand, embodiment 1 and embodiment 2 will dry and redrying processes
Using multistage warm area, as warm area temperature is gradually increasing, melon seeds will not be made too fast because heating, cause melon seeds to be charred, compared to right
Ratio 1, the rate of being charred substantially reduces, to improve mouthfeel, makes it have high market and economic value.
It is above-mentioned that this specification specific embodiment is described.Other embodiments are in the scope of the appended claims
It is interior.In some cases, the movement recorded in detail in the claims or step can be come according to the sequence being different from embodiment
It executes and desired result still may be implemented.In addition, process depicted in the drawing not necessarily require show it is specific suitable
Sequence or consecutive order are just able to achieve desired result.In some embodiments, multitasking and parallel processing be also can
With or may be advantageous.It should be pointed out that for those skilled in the art, not departing from the application
Under the premise of principle, several improvements and modifications can also be made, these improvements and modifications also should be regarded as the protection scope of the application.
Claims (10)
1. a kind of drying means of melon seeds, which is characterized in that be applied to caramel melon seeds, by cooked tasty caramel melon seeds according to
The multistage drying process set gradually is dried, wherein in adjacent drying process the warm area of leading portion drying process highest
Temperature is less than the minimum temperature of the warm area of back segment drying process.
2. the drying means of melon seeds is it is characterized by: the multistage drying process is four sections according to claim 1.
3. according to claim 2 melon seeds drying means it is characterized by: four sections of drying processes warm area temperature model
It encloses and is respectively set with drying time are as follows:
Warm area one, drying temperature are 60-70 DEG C, time 25-30min；
Warm area two, drying temperature are 80-90 DEG C, time 25-30min；
Warm area three, drying temperature are 100-110 DEG C, time 20-25min；
Warm area four, drying temperature are 110-120 DEG C, time 20-25min.
4. the drying means of melon seeds according to claim 3, it is characterised in that: between adjacent drying process further include melon
The processing time of son overturning process, the melon seeds overturning process is 3-5min.
5. the drying means of melon seeds according to claim 3, it is characterised in that: after four sections of drying processes, melon seeds moisture
Content is 3%.
6. the drying means of melon seeds according to claim 1, it is characterised in that: further include multistage redrying work after drying process
Sequence.
7. the drying means of melon seeds according to claim 6, it is characterised in that: the multistage redrying process is two sections, described
The warm area temperature range of two sections of redrying processes and redrying time are respectively as follows:
Redrying warm area one, redrying temperature are 140-145 DEG C, and the redrying time is 3-5min；
Redrying warm area two, redrying temperature are 145-150 DEG C, and the redrying time is 3-5min.
8. the drying means of melon seeds according to claim 6, it is characterised in that: after two sections of redrying processes, melon seeds moisture
Content is 1.5%-2.5%.
9. a kind of caramel melon seeds preparation method, which is characterized in that the drying side including melon seeds described in claim 1-8 any one
Method.
10. a kind of caramel melon seeds of claim 1-8 any one the method preparation, which is characterized in that include: using raw material
Sunflower seeds, white granulated sugar, salt, brown granulated sugar, saccharin sodium, honey element, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt, Sucralose, tert-butylhydroquinone, edible essence
And water.
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Application publication date: 20190802 |