CN111657469A - Peeled sunflower seeds and processing method thereof - Google Patents
Peeled sunflower seeds and processing method thereof Download PDFInfo
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Images
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
- A23L25/40—Fermented products; Products treated with microorganisms or 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses peeled sunflower seeds and a processing method thereof, wherein the processing method comprises the following steps: step1 germination and burst: breaking dormancy of the screened pumpkin seeds, and then carrying out conventional germination until the radicle of the pumpkin seeds breaks through the seed coat; step2 pretreatment: twisting off radicles on the seed coats of the pumpkin seeds, and then cleaning; step3 negative pressure flavoring: placing the pumpkin seeds pretreated by Step2 into a negative pressure pot, adding feed liquid until the pumpkin seeds submerge on the surface, starting a vacuum pump, and carrying out negative pressure flavoring operation twice, wherein the feed liquid contains amino acid chelated zinc; step4 drying and stir-frying: draining water of semen Cucurbitae obtained in Step3, oven drying, parching, cooling, and packaging. The invention can improve the enrichment amount of amino acid chelated zinc and natural organic zinc-containing substances in the pumpkin seeds, thereby eliminating the toxic and side reaction and the gastrointestinal stimulation of inorganic zinc and organic zinc with chemical properties to human bodies, and enabling the zinc to be absorbed and utilized by the human bodies more efficiently and more safely.
Description
Technical Field
The invention belongs to the technical field of light industry biological food processing, and particularly relates to peeled sunflower seeds and a processing method thereof.
Background
Roasted food products are one of leisure foods particularly favored by consumers, particularly sunflower seeds, and are the leisure foods most frequently eaten by people during leisure and entertainment. The sunflower seeds are rich in nutrition, contain rich unsaturated fatty acids, proteins, vitamins, sterols and the like, have the effects of reducing blood fat and improving immunity, and have attractive aroma after being fried. It is reported that eating one sunflower seed per day has the effects of stabilizing mood, preventing aging, and preventing adult diseases.
With the improvement of living standard, people only pay attention to the flavor of food and have more demands on the sanitation degree and the food therapy function of the food. The edible essence is generally added into a plurality of sunflower seeds with different tastes in the market, and the sunflower seeds which are too rich in the edible essence are easy to get inflamed and are not beneficial to health; the non-peeled sunflower seeds have a layer of easy-to-peel film on the surface, and after the sunflower seeds are contacted for a long time, black stains can appear on fingers, so that the unsanitary state can influence the appetite of consumers and is more unfavorable for the health of the consumers.
The processing method of the peeled sunflower seeds in the prior art usually adopts boiling or frying, and has the following problems: (1) the cooking is to be tasty and easy to peel, the cooking time is long, but the melon seeds are hard and the taste is not crisp; the cooking time is short, the crisp effect can be achieved, the taste is not easy to enter, the oxidation is easy, and the quality guarantee period is short; (2) the traditional process has short shelf life, and although the antioxidant TBHQ and the like are added, the feed water can not completely enter the center of the shelled melon seeds, the TBHQ can not play a due role, and in the GB2760 national additive standard, the TBHQ is used in a limited amount, has more peculiar smell and is harmful to human bodies; (3) the peeling is not clean and has residue, which affects the appearance effect; (4) the temperature is not easy to control in the frying process, the temperature difference is not large, and the crisp effect is not easy to achieve.
Disclosure of Invention
The invention provides peeled sunflower seeds and a processing method thereof, aiming at the problems in the prior art.
A peeled sunflower seed is prepared from sunflower seed through screening, boiling, negative-pressure flavouring, peeling, parching, sieving, cooling, proportioning, color selection and packing.
Furthermore, the same spice and auxiliary materials are added in the boiling and negative pressure flavoring processes, and in addition, ligninase, cellulase and pectinase are also added during negative pressure flavoring.
Further, papain and neutral protease are added in the negative pressure flavoring process.
Further, the negative pressure flavoring operation comprises: adding spice and water into a negative pressure cooker, boiling for 30 minutes, cooling, adding auxiliary materials, fixing the volume, and then adding ligninase, cellulase, pectinase, papain and neutral protease for later use; adding sunflower seeds into a negative pressure pot, stirring with compressed air, keeping the temperature at 50-55 ℃, vacuumizing to 0.07Mpa, stopping, keeping the negative pressure for 10 minutes, relieving the pressure until the pointer of a negative pressure gauge is 0, fishing out the sunflower seeds, and standing for 2 hours.
Further, the peeling and frying method comprises the following steps: preheating a frying pan of a peeling and frying machine, adding the melon seeds, frying for 50-60 minutes, adding salt, turning off the fire, frying for 30 minutes, then forcibly cooling to enable the melon seeds to be rapidly cooled to 40 ℃, continuously frying the melon seeds in the frying pan for 10-15 minutes, and then rapidly and forcibly cooling.
Further, the perfume comprises the following components in parts by weight: 4-6 parts of anise, 2-3 parts of fennel, 3-4 parts of cinnamon, 2-3 parts of liquorice, 0.3-0.4 part of clove and 0.3-0.4 part of pepper.
Further, the auxiliary materials comprise the following components in parts by weight: 2-3 parts of sodium cyclamate, 1-2 parts of acesulfame, 0.15-0.2 part of sucralose, 0.1-0.2 part of stevioside, 65-70 parts of salt and 1-2 parts of monosodium glutamate.
Furthermore, impurities are removed by a screening machine in the screening process, and sunflower seeds with uniform sizes meeting the requirements are selected.
Further, the cooking method comprises the following steps: adding a certain amount of tap water, spices and auxiliary materials into a boiling pot, uniformly stirring, boiling the feed water, adding sunflower seeds, and boiling at the temperature of 98-100 ℃ for 20 minutes.
Further, the proportion is that the proportion is got rid of the broken skin impurity of empty shell through the proportion machine, the look selects to get rid of the surface through the look selection machine and has incomplete skin, the dysmorphism grain, and the color is dark, open-ended melon seed.
The invention has the beneficial effects that: (1) adding tap water and a certain amount of aniseed seasoning into a boiling pot, boiling the melon seeds in boiling water, putting the sunflower seeds into a negative pressure pot, adding the feed liquid into the negative pressure pot, stirring the mixture by using compressed air, keeping the temperature constant, and forcibly pressing the feed liquid to the center of the shelled melon seeds by using a negative pressure flavoring method;
(2) the liquid in the negative pressure cooker contains ligninase, cellulase and pectinase, which can decompose part of cellulase on the surface of melon seeds and part of pectin on the surface of melon seeds, thus facilitating the liquid to enter the center of the melon seeds;
(3) the feed liquid contains papain and neutral protease, can carry out enzymolysis on protein into polypeptide, the polypeptide has strong in-vitro antioxidant property, and the polypeptide is a health food and a green antioxidant and is harmless to human bodies;
(4) when the melon seeds are fried for about 50 minutes, adding salt to assist in polishing the skin, turning off the fire for 30 minutes, taking the melon seeds out of the pot, screening and cooling the melon seeds, putting the melon seeds into a continuous frying pan, frying the melon seeds for 10 to 15 minutes at a high temperature for a short time, and then rapidly and forcibly cooling the melon seeds.
(5) Removing the empty shells and broken peels of the cooled sunflower seeds by a proportion machine, and removing the sunflower seeds with deformed grains, dark colors and openings, which have residual peels on the surfaces, by a color selector, so that the grains have uniform colors;
in conclusion, the peeled multi-flavor sunflower seeds produced by the invention have better taste, less residual skin on the appearance, beautiful appearance, tidiness and crispness, and the enzymatic polypeptide is used as the antioxidant, so that the nutrition is increased, the natural antioxidant also belongs to the natural antioxidant, and the shelf life is prolonged by three months more than that of the traditional product.
Drawings
FIG. 1 is a schematic flow diagram of the process of the present invention;
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to FIG. 1, a process flow diagram of the present invention is shown.
Example 1
(1) Removing impurities by using a screening machine, and finely selecting the sunflower seeds with uniform seeds according with requirements;
(2) adding a certain amount of tap water into a boiler, uniformly stirring 5kg of aniseed, 2kg of fennel, 3.5kg of cassia bark, 2kg of liquorice, 0.3kg of clove, 0.3kg of pepper, 2kg of sodium cyclamate, 1.5kg of acesulfame potassium, 0.18kg of sucralose, 0.15kg of stevioside, 66kg of salt and 1.5kg of monosodium glutamate, and boiling water;
(3) adding sunflower seeds into the boiled soup material, and boiling for 20 minutes at the temperature of 98-100 ℃;
(4) adding the same material water as in the step (3) into another negative pressure cooker, boiling the large material water for 30 minutes in advance, cooling, adding the large material water, dissolving the rest additives with cold water, fixing the volume, and then adding 0.015kg of ligninase, 0.015kg of cellulase, 0.03kg of pectinase, 0.3kg of papain and 0.2kg of neutral protease for later use;
(5) lifting the sunflower seeds, putting the sunflower seeds into a negative pressure pot, adding the feed liquid, stirring the mixture by using compressed air, and keeping the temperature at 50-55 ℃; covering a pot cover of the negative pressure pot, starting a negative pressure system, vacuumizing to 0.07Mpa, stopping, keeping negative pressure for 10 minutes, releasing pressure until the pointer of a negative pressure meter is 0, opening the pot cover, and hanging the melon seeds out; placing the melon seeds in a temporary storage tank and standing for 2 hours;
(6) heating a frying pan to a temperature of about 160 ℃, and peeling the melon seeds which are cooked and then stand for 2 hours in a peeling and frying machine, wherein the rotating speed of the peeling machine is 33 revolutions per minute, and the peeling time is 50-60 minutes;
(7) adding salt for assisting to polish the skin when the melon seeds are fried for about 50-60 minutes, turning off the fire for 30 minutes, taking the melon seeds out of the pot, screening and cooling, and rapidly cooling the fried peeled melon seeds to 40 ℃ for forced cooling to obtain peeled melon seeds;
(8) putting the mixture into a continuous frying pan, frying for 10-15 minutes at 160-180 ℃, and then rapidly and forcibly cooling;
(9) the cooled peeled multi-flavor sunflower seeds are processed by a proportion machine to remove the impurities of the empty shells and the broken shells, and processed by a color selector to remove the sunflower seeds with the residual shells, special-shaped grains, deep color and openings on the surfaces, so that the grains have uniform and consistent color and luster, and the peeled sunflower seeds are packaged and sold according to the measurement.
Example 2
(1) Removing impurities by using a screening machine, and finely selecting the sunflower seeds with uniform seeds according with requirements;
(2) adding quantitative tap water into a boiler, uniformly stirring 4kg of aniseed, 2.5kg of fennel, 3kg of cassia bark, 2.5kg of liquorice, 0.35kg of clove, 0.35kg of pepper, 2.5kg of sodium cyclamate, 1kg of acesulfame potassium, 0.15kg of sucralose, 0.18kg of stevioside, 68kg of salt and 1.8kg of monosodium glutamate, and boiling water;
(3) adding sunflower seeds into the boiled soup material, and boiling for 20 minutes at the temperature of 98-100 ℃;
(4) adding the same material water as in the step (3) into another negative pressure cooker, boiling the large material water for 30 minutes in advance, cooling, adding the large material water, dissolving the rest additives with cold water, fixing the volume, and then adding 0.02kg of ligninase, 0.018kg of cellulase, 0.04kg of pectinase, 0.4kg of papain and 0.25kg of neutral protease for later use;
(5) lifting the sunflower seeds, putting the sunflower seeds into a negative pressure pot, adding the feed liquid, stirring the mixture by using compressed air, and keeping the temperature at 50-55 ℃; covering a pot cover of the negative pressure pot, starting a negative pressure system, vacuumizing to 0.07Mpa, stopping, keeping negative pressure for 9 minutes, releasing pressure until the pointer of a negative pressure meter is 0, opening the pot cover, and hanging the melon seeds out; placing the melon seeds in a temporary storage tank and standing for 2 hours;
(6) heating a frying pan to a temperature of about 160 ℃, and peeling the melon seeds which are cooked and then stand for 2 hours in a peeling and frying machine, wherein the rotating speed of the peeling machine is 34 revolutions per minute, and the peeling time is 50-60 minutes;
(7) adding salt for assisting to polish the skin when the melon seeds are fried for about 50-60 minutes, turning off the fire for 30 minutes, taking the melon seeds out of the pot, screening and cooling, and rapidly cooling the fried peeled melon seeds to 40 ℃ for forced cooling to obtain peeled melon seeds;
(8) putting the mixture into a continuous frying pan, frying for 10-15 minutes at 160-180 ℃, and then rapidly and forcibly cooling;
(9) the cooled peeled multi-flavor sunflower seeds are processed by a proportion machine to remove the impurities of the empty shells and the broken shells, and processed by a color selector to remove the sunflower seeds with the residual shells, special-shaped grains, deep color and openings on the surfaces, so that the grains have uniform and consistent color and luster, and the peeled sunflower seeds are packaged and sold according to the measurement.
It is noted that, in this document, relational terms such as first and second, and the like, if any, are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A peeled sunflower seed is prepared from sunflower seed through screening, boiling, negative-pressure flavouring, peeling, parching, sieving, cooling, proportioning, color selection and packing.
2. The peeled sunflower seeds of claim 1, wherein the same flavor and auxiliary materials are added during the cooking and negative pressure flavoring, and lignin enzyme, cellulose and pectinase are added during the negative pressure flavoring.
3. The peeled sunflower seeds of claim 2, wherein papain and neutral protease are added during the negative pressure flavoring process.
4. The peeled sunflower seeds and the processing method thereof according to claim 3, wherein the negative pressure flavoring operation comprises: adding spice and water into a negative pressure cooker, boiling for 30 minutes, cooling, adding auxiliary materials, fixing the volume, and then adding ligninase, cellulase, pectinase, papain and neutral protease for later use; adding sunflower seeds into a negative pressure pot, stirring with compressed air, keeping the temperature at 50-55 ℃, vacuumizing to 0.07Mpa, stopping, keeping the negative pressure for 10 minutes, relieving the pressure until the pointer of a negative pressure gauge is 0, fishing out the sunflower seeds, and standing for 2 hours.
5. The peeled sunflower seeds and the processing method thereof according to any one of claims 1 to 4, wherein the peeling and frying method comprises: preheating a frying pan of a peeling and frying machine, adding the melon seeds, frying for 50-60 minutes, adding salt, turning off the fire, frying for 30 minutes, then forcibly cooling to enable the melon seeds to be rapidly cooled to 40 ℃, continuously frying the melon seeds in the frying pan for 10-15 minutes, and then rapidly and forcibly cooling.
6. The peeled sunflower seeds and the processing method thereof according to claim 5, wherein the spice comprises the following components in parts by weight: 4-6 parts of anise, 2-3 parts of fennel, 3-4 parts of cinnamon, 2-3 parts of liquorice, 0.3-0.4 part of clove and 0.3-0.4 part of pepper.
7. The peeled sunflower seeds and the processing method thereof according to claim 5, wherein the auxiliary materials comprise the following components in parts by weight: 2-3 parts of sodium cyclamate, 1-2 parts of acesulfame, 0.15-0.2 part of sucralose, 0.1-0.2 part of stevioside, 65-70 parts of salt and 1-2 parts of monosodium glutamate.
8. The peeled sunflower seeds and the processing method thereof according to claim 1, wherein the screening process uses a screening machine to remove impurities and refine the sunflower seeds with uniform grain size.
9. The peeled sunflower seeds and the processing method thereof according to claim 1, wherein the boiling method comprises the following steps: adding a certain amount of tap water, spices and auxiliary materials into a boiling pot, uniformly stirring, boiling the feed water, adding sunflower seeds, and boiling at the temperature of 98-100 ℃ for 20 minutes.
10. The peeled sunflower seed as claimed in claim 1, wherein the specific gravity is that the impurities of the empty shell and the broken shell are removed by a specific gravity machine, and the color sorting is that the melon seeds with the residual shell, the irregular grains, the dark color and the open mouth are removed by a color sorting machine.
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Application publication date: 20200915 |