CN114343013A - Processing method of special fresh peanuts - Google Patents
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Abstract
The invention discloses a processing method of special fresh peanuts, which comprises the steps of collecting, cleaning, grading, pretreating, sterilizing, packaging and low-temperature storage. Aiming at the problems that the fresh peanuts are easy to germinate, easy to rot outside, easy to chaff inside, and withered due to dehydration in the storage process, the fresh peanuts are isolated from oxygen and carbon dioxide through sealed packages, the growth of terminal buds is delayed, the moisture is locked, the physiological activity after picking is inhibited at low temperature, the storage period of the fresh peanuts is prolonged, the fresh peanuts are stored for 6 months with almost no difference from the fresh peanuts when just picked, the edible rate is more than or equal to 90%, and the fresh peanut fresh-keeping purpose with high efficiency, no toxicity and low cost is achieved. The peanut flavor-preserving agent can preserve the color, the aroma and the taste of peanuts, can taste the flavor of fresh peanuts in seasons without receiving the peanuts, is convenient to carry and eat when going out, and meets the requirements of vast consumers; can batch production, do benefit to the later stage and transport, sell.
Description
Technical Field
The invention belongs to the technical field of fresh peanut processing and storage, and particularly relates to a processing method of special fresh-eating peanuts.
Background
The traditional peanuts in China are generally consumed after being dried, pressed into oil or processed (cooked, baked and made into sauce), so that the defects of obvious loss of nutrition, potential aflatoxin pollution, easy deterioration of products and the like exist, and the fresh peanuts solve the problems caused by processing, have the outstanding advantages of high nutritional value, easy absorption, no aflatoxin, greenness, naturalness and the like, so that the peanuts can be completely eaten as nutritional green foods. In recent years, with the continuous improvement of the living standard of people and the improvement of the dietary structure, fresh peanuts are increasingly popular among urban and rural residents as special varieties of fruits and vegetables. With the adjustment of the agricultural industrial structure, the planting area of the fresh peanuts is rapidly enlarged, and the development prospect is very wide.
At present, the fresh peanuts are stored by silt or frozen storage, so that the silt storage capacity is small, the demand on silt and storage space is large, and the large-scale production and processing are not facilitated; low temperature cryopreservation then needs whole journey freezing, is unfavorable for the later stage to be transported, sells, needs to carry out the processing of unfreezing earlier when edible, and is comparatively troublesome loaded down with trivial details.
Therefore, the key point for solving the problems is to develop a processing method of fresh peanuts.
Disclosure of Invention
The invention aims to provide a processing method of special fresh peanuts.
The invention is realized by the following technical scheme:
A. collecting and cleaning, cleaning the picked fresh peanuts, selecting fresh peanuts without mechanical damage and plant diseases and insect pests on the surface, spreading and drying in the air under normal temperature environment to remove surface moisture, and grading according to the size of the fresh peanuts;
B. pre-treating, namely placing the fresh peanuts obtained in the step A into a fumigation chamber at a ratio of 5-10 g/m3The using amount of the peanut oil is sealed, smoked, disinfected and sterilized, the fumigating temperature is 10-25 ℃, the time is 0.5-2 hours, the sterilized fresh peanuts are placed in a drying environment at the temperature of 5-15 ℃, and the peanut oil is ventilated for 0.5-2 hours and naturally aired to remove residual gas on the surfaces of the peanuts and remove residual gas on the surfaces of the peanutsMoisture is added to obtain the fresh pretreated peanuts;
C. c, packaging, namely irradiating the fresh peanuts obtained in the step B by using rays or electron beams, and then respectively pre-cooling the fresh peanuts of each level in a dry environment, wherein the pre-cooling temperature is 0-5 ℃, and the pre-cooling time is 3-4 hours; then, packaging the fresh peanut fruits in a bag;
D. and D, storing, namely storing the fresh peanuts obtained in the step C in a cold storage at a low temperature of-2-3 ℃.
The invention has the beneficial effects that: 1) the method for storing and refreshing the fresh peanuts does not need to adopt food preservatives to carry out preservative treatment on the fresh peanuts, so that the toxic hazard of chemical preservatives can be avoided, the human health and the environmental protection are facilitated, the color and taste and the nutritional ingredients of the peanuts can be effectively reserved, and the inconvenience brought by the traditional process is solved; the food is convenient to carry and eat when going out, and the requirements of consumers are met; can batch production, do benefit to the later stage and transport, sell.
2) According to the invention, in the storage process of fresh peanuts with strips, the fresh peanuts are easy to germinate, the outer part is easy to rot, the inner part is easy to chaff and wither due to water loss, oxygen and carbon dioxide are isolated by sealed packaging, the growth of terminal buds is delayed, the moisture is locked, the physiological activity after picking is inhibited at low temperature, the fresh peanuts can be stored for a long time, the edible rate is more than or equal to 90 percent, the freshness degree is almost the same as that of the fresh peanuts which are just picked and dug, and the purposes of high efficiency, low toxicity and low cost for fresh peanuts are achieved;
3) the invention can store and preserve the fresh peanuts for a long time without whole-process freezing preservation, avoids the toxic hazard of a chemical preservative, prolongs the preservation time to more than several months from one week of the conventional preservation method, can be eaten after the peanuts are unpacked, does not need to be unfrozen, has basically the same flavor, taste, color and luster and the like as those of the peanuts when the peanuts are just harvested, retains the color, aroma and taste of the peanuts, can taste the flavor of the fresh peanuts in seasons without peanut harvest, and has very good market application prospect.
Detailed Description
In order that those skilled in the art will better understand the technical solution of the present invention, the following detailed description will be given of specific embodiments thereof.
A processing method of special fresh peanuts comprises the steps of collecting, cleaning, pretreating, packaging and storing, and comprises the following specific steps:
A. collecting and cleaning, cleaning the picked fresh peanuts, selecting fresh peanuts without mechanical damage and plant diseases and insect pests on the surface, spreading and drying in the air under normal temperature environment to remove surface moisture, and grading according to the size of the fresh peanuts;
B. pre-treating, namely placing the fresh peanuts obtained in the step A into a fumigation chamber at a ratio of 5-10 g/m3The using amount of the fresh peanut oil is sealed, smoked, sterilized and fumigated, the fumigating temperature is 10-25 ℃, the time is 0.5-2 hours, the sterilized fresh peanut is placed in a drying environment at the temperature of 5-15 ℃, and the fresh peanut oil is naturally aired for 0.5-2 hours after being ventilated to remove residual gas and water on the surface, so that the pretreated fresh peanut is obtained;
C. c, packaging, namely irradiating the fresh peanuts obtained in the step B by using rays or electron beams, and then respectively pre-cooling the fresh peanuts of each level in a dry environment, wherein the pre-cooling temperature is 0-5 ℃, and the pre-cooling time is 3-4 hours; then, packaging the fresh peanut fruits in a bag;
D. and D, storing, namely placing the fresh peanuts obtained in the step C into a refrigeration house for low-temperature preservation, wherein the preservation temperature is-2-3 ℃.
The fresh peanut in the step A is fresh peanut with shell or fresh peanut kernel without shell.
The medicine for disinfection and sterilization in the step B is any one of peroxyacetic acid, hydrogen peroxide, chlorine dioxide or food-grade double-long-chain quaternary ammonium salt disinfectant, the medicine and water are atomized and then used, the ratio of the medicine to the water is 1-5: 30-60, and the dosage is 10-20 g/m3。
The ray in the step C is any one of ultraviolet ray, gamma ray and X ray.
And C, packaging the fresh peanuts in the step C in a vacuum sealing mode.
And C, packaging the fresh peanuts in the step C in a sealing bag, and filling ozone or nitrogen into the sealing bag.
And C, spraying 3-7% of fresh peanut fruits with a fresh-keeping solution, wherein the fresh-keeping solution is a natural fresh-keeping solution prepared from fresh peanut fruits and/or extracts of branches and leaves, nisin is added into the fresh-keeping solution, and the ratio of the extracts to nisin is 10-20: 1-5, wherein the application mode of the fresh-keeping liquid is spray spraying.
And C, the irradiation time of the fresh peanuts in the step C is 20-40 s.
And D, during the storage period in the step D, the humidity of the refrigeration house is kept at 60-85%, the temperature change is +/-0.2 ℃, and the humidity change is +/-5%.
The present invention will be described in further detail with reference to examples, but the present invention is not limited to these examples.
Example 1
A. Collecting and cleaning, washing the excavated fresh peanut with normal-temperature water to remove silt and impurities, selecting out fresh peanut without mechanical damage and plant diseases and insect pests on the surface, and spreading and drying in the air at normal temperature to remove surface moisture;
B. b, pre-treating, namely placing the fresh peanut fruits obtained in the step A into a fumigation chamber, selecting any one of peracetic acid, hydrogen peroxide, chlorine dioxide or food-grade double-long-chain quaternary ammonium salt disinfectant, atomizing water vapor, and using the mixture, wherein the ratio of the medicine to the water is 1:30, the using amount of the medicine to the water is 10g/m3, sealing, smoking, disinfecting and sterilizing, the fumigation temperature is 10-25 ℃, the time is 0.5h, placing the sterilized fresh peanut fruits into a drying environment at the temperature of 5-15 ℃, ventilating again for 0.5-2 h, naturally airing to remove residual gas and water on the surfaces of the fresh peanut fruits to obtain the pretreated fresh peanut fruits, and grading according to the sizes of the fresh peanut fruits;
C. packaging, namely placing the fresh peanuts obtained in the step B in a ray (ultraviolet ray, gamma ray or X ray) or electron beam irradiation for 20s, and then respectively placing the fresh peanuts of each level in a dry environment for pre-cooling treatment, wherein the pre-cooling temperature is 0-5 ℃, and the pre-cooling time is 3-4 h; spraying 3-7% of natural fresh-keeping liquid on the fresh peanuts, and then bagging and packaging; wherein, the packaging mode is vacuum sealed packaging or sealed bag packaging, and the sealed bag is filled with ozone or nitrogen;
D. c, storing, namely placing the fresh peanuts obtained in the step C into a refrigeration house at a low temperatureAnd (4) preserving at the preservation temperature of-2-3 ℃, wherein the humidity of the refrigerator is kept at 60%, the temperature change is +/-0.2 ℃, and the humidity change is +/-5% during the preservation period. Checking the cold storage for at least 1 time every day in the first month of storage, and observing temperature and humidity to ensure CO in the plastic bag2The concentration is not higher than 3-5%, the cold storage is checked for at least 1 time every week in the second month of storage, the cold storage is checked for at least 1 time in the third month and half month of storage, rotten fruits are timely removed, and the investigation condition of each time is recorded in detail. After the peanut kernels are stored for 90 days, the mildew and rot rate of the fresh fruits is 0.5-1%, the rot rate of the fresh fruits is 2-3% after 180 days, the water content is 50-55%, and the fresh and tender mouthfeel of the peanut kernels is still kept.
Example 2
A. Collecting and cleaning, washing the excavated fresh peanut with normal-temperature water to remove silt and impurities, selecting out fresh peanut without mechanical damage and plant diseases and insect pests on the surface, and spreading and drying in the air at normal temperature to remove surface moisture;
B. b, pre-treating, namely placing the fresh peanut fruits obtained in the step A into a fumigation chamber, selecting any one of peracetic acid, hydrogen peroxide, chlorine dioxide or food-grade double-long-chain quaternary ammonium salt disinfectant, and atomizing water vapor for use, wherein the ratio of the medicine to the water is 3:45, the using amount of the medicine is 15g/m3, sealing, smoking, disinfecting and sterilizing, the fumigation temperature is 10-25 ℃, the time is 1.3h, placing the sterilized fresh peanut fruits into a drying environment at 5-15 ℃, ventilating for 0.5-2 h again, naturally airing to remove residual gas and water on the surfaces of the peanut fruits to obtain the pretreated fresh peanut fruits, and grading according to the sizes of the fresh peanut fruits;
C. packaging, namely, placing the fresh peanut fruits obtained in the step B in a ray (ultraviolet ray, gamma ray or X ray) or electron beam irradiation process for 30s, and then respectively placing the fresh peanut fruits of each level in a drying environment for pre-cooling treatment, wherein the pre-cooling temperature is 0-5 ℃, and the pre-cooling time is 3-4 h; spraying 3-7% of natural fresh-keeping liquid on the fresh peanuts, and then bagging and packaging; wherein, the packaging mode is vacuum sealed packaging or sealed bag packaging, and the sealed bag is filled with ozone or nitrogen;
D. c, storing, namely placing the fresh peanuts obtained in the step C into a refrigeration house for low-temperature preservation at the temperature of-2-3 DEG CDuring the storage period, the humidity of the refrigeration house is kept at 75%, the temperature change is +/-0.2 ℃, and the humidity change is +/-5%. Checking the cold storage for at least 1 time every day in the first month of storage, and observing temperature and humidity to ensure CO in the plastic bag2The concentration is not higher than 3-5%, the cold storage is checked for at least 1 time every week in the second month of storage, the cold storage is checked for at least 1 time in the third month and half month of storage, rotten fruits are timely removed, and the investigation condition of each time is recorded in detail. After the peanut kernels are stored for 90 days, the mildew and rot rate of the fresh fruits is 0.5-1%, the rot rate of the fresh fruits is 2-3% after 180 days, the water content is 50-55%, and the fresh and tender mouthfeel of the peanut kernels is still kept.
Example 3
A. Collecting and cleaning, washing the excavated fresh peanut with normal-temperature water to remove silt and impurities, selecting out fresh peanut without mechanical damage and plant diseases and insect pests on the surface, and spreading and drying in the air at normal temperature to remove surface moisture;
B. b, pre-treating, namely placing the fresh peanut fruits obtained in the step A into a fumigation chamber, selecting any one of peracetic acid, hydrogen peroxide, chlorine dioxide or food-grade double-long-chain quaternary ammonium salt disinfectant, and atomizing water vapor for use, wherein the ratio of the medicine to the water is 5:60, the dosage of the medicine to the water is 20g/m3, sealing, smoking, disinfecting and sterilizing, the fumigation temperature is 10-25 ℃, the time is 2 hours, placing the sterilized fresh peanut fruits into a drying environment at 5-15 ℃, ventilating for 0.5-2 hours again to remove residual gas and water on the surface, obtaining the pretreated fresh peanut fruits, and grading according to the sizes of the fresh peanut fruits;
C. packaging, namely placing the fresh peanut fruits obtained in the step B in a ray (ultraviolet ray, gamma ray or X ray) or electron beam irradiation for 40s, and then respectively placing the fresh peanut fruits of each level in a dry environment for pre-cooling treatment, wherein the pre-cooling temperature is 0-5 ℃, and the pre-cooling time is 3-4 h; spraying 3-7% of natural fresh-keeping liquid on the fresh peanuts, and then bagging and packaging; wherein, the packaging mode is vacuum sealed packaging or sealed bag packaging, and the sealed bag is filled with ozone or nitrogen;
D. and D, storing, namely placing the fresh peanuts obtained in the step C into a refrigeration house for low-temperature preservation, wherein the preservation temperature is-2-3 ℃, the humidity of the refrigeration house is kept at 85% during the storage period, and the temperature is changed intoPlus or minus 0.2 ℃ and the humidity change is plus or minus 5 percent. Checking the cold storage for at least 1 time every day in the first month of storage, and observing temperature and humidity to ensure CO in the plastic bag2The concentration is not higher than 3-5%, the cold storage is checked for at least 1 time every week in the second month of storage, the cold storage is checked for at least 1 time in the third month and half month of storage, rotten fruits are timely removed, and the investigation condition of each time is recorded in detail. After the peanut kernels are stored for 90 days, the mildew and rot rate of the fresh fruits is 0.5-1%, the rot rate of the fresh fruits is 2-3% after 180 days, the water content is 55-60%, and the fresh and tender mouthfeel of the peanut kernels is still kept.
Example 4
A. Collecting and cleaning, washing the excavated fresh peanut with normal-temperature water to remove silt and impurities, selecting out fresh peanut without mechanical damage and plant diseases and insect pests on the surface, and spreading and drying in the air at normal temperature to remove surface moisture;
B. b, pretreatment, namely placing the fresh peanut fruits obtained in the step A into a fumigation chamber, atomizing any one of peracetic acid, hydrogen peroxide, chlorine dioxide or food-grade double-long-chain quaternary ammonium salt disinfectant and water to be used, wherein the ratio of the medicine to the water is 1-5: 30-60, the using amount of the medicine to the water is 10-20 g/m3, sealing, fumigating, sterilizing, and the fumigating temperature is 10-25 ℃, the time is 0.5-2 h, placing the sterilized fresh peanut fruits into a drying environment at the temperature of 5-15 ℃, ventilating again for 0.5-2 h to remove residual gas and water on the surface, so that the pretreated fresh peanut fruits are obtained, and grading is carried out according to the sizes of the fresh peanut fruits;
C. packaging, namely placing the fresh peanut fruits obtained in the step B in a ray (ultraviolet ray, gamma ray or X ray) or electron beam irradiation for 40s, and then respectively placing the fresh peanut fruits of each level in a dry environment for pre-cooling treatment, wherein the pre-cooling temperature is 0-5 ℃, and the pre-cooling time is 3-4 h; spraying 3-7% of natural fresh-keeping liquid on the fresh peanuts, and then bagging and packaging; wherein, the packaging mode is vacuum sealed packaging or sealed bag packaging, and the sealed bag is filled with ozone or nitrogen;
D. and D, storing, namely placing the fresh peanuts obtained in the step C into a refrigeration house for low-temperature preservation at the temperature of-2-3 ℃, wherein during the storage period, the humidity of the refrigeration house is kept at 60-85%, the temperature change is +/-0.2 ℃, and the humidity change is +/-5 percent. Checking the cold storage for at least 1 time every day in the first month of storage, and observing temperature and humidity to ensure CO in the plastic bag2The concentration is not higher than 3-5%, the cold storage is checked for at least 1 time every week in the second month of storage, the cold storage is checked for at least 1 time in the third month and half month of storage, rotten fruits are timely removed, and the investigation condition of each time is recorded in detail. After the peanut kernels are stored for 90 days, the mildew and rot rate of the fresh fruits is 0.5-1%, the rot rate of the fresh fruits is 2-3% after 180 days, the water content is 55-60%, and the fresh and tender mouthfeel of the peanut kernels is still kept.
Observing and identifying different storage times, the fresh peanuts stored in the embodiment 4 and the comparative examples 1 and 2 of the invention have various sensory quality evaluation indexes, and meanwhile, the water content of the fresh peanuts is detected, and the results are shown in tables 1 and 2. Wherein comparative example 1 is a pure frozen storage; comparative example 2 was stored by evacuating and charging nitrogen gas.
TABLE 1
As can be seen from table 1 above, the fresh peanuts obtained by simply freezing in comparative example 1 have high water content, but have short storage time, are easy to have black spots and mildew, and have poor taste and flavor when stored for 90 days; comparative example 2 although the storage time of the fresh peanuts obtained by vacuumizing and filling nitrogen is greatly prolonged on the basis of comparative example 1, the peanut kernels have much water loss and the taste and the delicate flavor are poor; the fresh peanuts obtained by the method of the embodiment 4 of the invention have high water content, the fresh peanuts from the hard shells and the nuts inside can keep the original color, shape and freshness during collection, the nuts have good taste and fresh flavor, and the storage time is long, thus completely meeting the requirements of consumers.
TABLE 2
As can be seen from table 2 above, the fresh peanuts obtained by simply freezing in comparative example 1 have high water content, but have short storage time, are easy to have black spots and mildew, and have poor taste and flavor when stored for 180 days; comparative example 2 although the storage time of the fresh peanuts obtained by vacuumizing and filling nitrogen is greatly prolonged on the basis of comparative example 1, the peanut kernels have much water loss and the taste and the delicate flavor are poor; the fresh peanuts obtained by the method of the embodiment 4 of the invention have high water content, the fresh peanuts from the hard shells and the nuts inside can keep the original color, shape and freshness during collection, the nuts have good taste and fresh flavor, and the storage time is long, thus completely meeting the requirements of consumers.
In conclusion, the fresh peanut fruits can protect hardness and color of hard shells and prevent rotten and deterioration of the hard shells and the peanut kernels by fumigation and sterilization, the dual treatment of fumigation and sterilization and ray or electron beam irradiation sterilization is carried out, the sealed bag is packaged to isolate oxygen, oil oxidation and kernel rancidity are prevented, the storage quality is improved, a good storage effect is achieved, the water content of the peanut kernels is kept, the change rate of the acid value and the peroxide value of the oil is slowed down, and the good quality of the fresh peanut fruits is kept.
Claims (10)
1. A processing method of special fresh-eating peanuts comprises the steps of harvesting, cleaning, pretreatment, packaging and storage, and is characterized in that: comprises the following specific steps
A. Collecting and cleaning, removing impurities from the picked fresh peanuts, cleaning, selecting fresh peanuts without mechanical damage and diseases and insect pests on the surface, spreading and drying in the air at normal temperature to remove surface moisture, and grading according to the size of the fresh peanuts;
B. b, pretreatment, namely placing the fresh peanut fruits obtained in the step A into a fumigation chamber, sealing, fumigating, disinfecting and sterilizing at 10-25 ℃ for 0.5-2 h, placing the sterilized fresh peanut fruits in a drying environment at 5-15 ℃, ventilating for 0.5-2 h again, and naturally airing to remove residual gas and water on the surfaces of the fresh peanut fruits to obtain the pretreated fresh peanut fruits;
C. c, packaging, namely irradiating the fresh peanuts obtained in the step B by using rays or electron beams, and then respectively pre-cooling the fresh peanuts of each level in a dry environment, wherein the pre-cooling temperature is 0-5 ℃, and the pre-cooling time is 3-4 hours; then, packaging the fresh peanut fruits in a bag;
D. and D, storing, namely storing the fresh peanuts obtained in the step C in a cold storage at a low temperature of-2-3 ℃.
2. The method of claim 1 for processing a specialty fresh-eating peanut, further comprising: the fresh peanut in the step A is fresh peanut with shell or fresh peanut kernel without shell.
3. The method of claim 1 for processing a specialty fresh-eating peanut, further comprising: the medicine for disinfection and sterilization in the step B is any one of peroxyacetic acid, hydrogen peroxide, chlorine dioxide or food-grade double-long-chain quaternary ammonium salt disinfectant, the medicine and water are atomized and then used, the ratio of the medicine to the water is 1-5: 30-60, and the dosage is 10-20 g/m3。
4. The method of claim 1 for processing a specialty fresh-eating peanut, further comprising: the ray in the step C is any one of ultraviolet ray, gamma ray and X ray.
5. The method of claim 1 for processing a specialty fresh-eating peanut, further comprising: and C, packaging the fresh peanuts in the step C in a vacuum sealing mode.
6. The method of claim 1 for processing a specialty fresh-eating peanut, further comprising: and C, packaging the fresh peanuts in the step C in a sealing bag, and filling ozone or nitrogen into the sealing bag.
7. The method of claim 5 wherein the fresh-eating peanut is selected from the group consisting of: and C, spraying 3-7% of natural fresh-keeping liquid on the fresh peanuts in the step C, wherein the fresh-keeping liquid is prepared from fresh peanuts and/or extracts of branches and leaves, nisin is added into the fresh-keeping liquid, and the ratio of the extracts to the nisin is 10-20: 1-5, wherein the application mode of the fresh-keeping liquid is spray spraying.
8. The method of claim 1 for processing a specialty fresh-eating peanut, further comprising: and C, the irradiation time of the fresh peanuts in the step C is 20-40 s.
9. The method of claim 1 for processing a specialty fresh-eating peanut, further comprising: and D, during the storage period in the step D, the humidity of the refrigeration house is kept at 60-85%, the temperature change is +/-0.2 ℃, and the humidity change is +/-5%.
10. The method of claim 1 for processing a specialty fresh-eating peanut, further comprising: during the storage period in the step D, the cold storage is checked at least 1 time every day in the first month of storage, the temperature and the humidity are observed, and CO in the plastic bags is ensured2The concentration is not higher than 3-5%, the cold storage is checked for at least 1 time every week in the second month of storage, the cold storage is checked for at least 1 time in the third month and half month of storage, rotten fruits are timely removed, detailed records of investigation conditions are recorded every time, and the storage period is 3-6 months.
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| CN108064932A (en) * | 2017-11-24 | 2018-05-25 | 贵州省现代农业发展研究所 | For the storage practice of peanut |
| CN109717346A (en) * | 2019-03-08 | 2019-05-07 | 中国科学院西北高原生物研究所 | A kind of method of the fresh-keeping cordyceps sinensis of irradiation method |
| CN110353040A (en) * | 2019-08-11 | 2019-10-22 | 王清 | A kind of method of fresh peanut preservation and freshness |
| CN113796485A (en) * | 2020-06-16 | 2021-12-17 | 沈阳恩柽研究院有限公司 | Agricultural product fresh-keeping extract and application thereof |
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