CN101028113A - Production of low-peroxide value peanut - Google Patents
Production of low-peroxide value peanut Download PDFInfo
- Publication number
- CN101028113A CN101028113A CNA2006100698165A CN200610069816A CN101028113A CN 101028113 A CN101028113 A CN 101028113A CN A2006100698165 A CNA2006100698165 A CN A2006100698165A CN 200610069816 A CN200610069816 A CN 200610069816A CN 101028113 A CN101028113 A CN 101028113A
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- Prior art keywords
- peanut
- baking
- peroxide value
- temperature
- low
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 42
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 40
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 38
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 241001553178 Arachis glabrata Species 0.000 title claims abstract 10
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 238000005202 decontamination Methods 0.000 claims 1
- 230000003588 decontaminative effect Effects 0.000 claims 1
- 239000012535 impurity Substances 0.000 abstract description 4
- 125000004122 cyclic group Chemical group 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000005502 peroxidation Methods 0.000 abstract 1
- 244000105624 Arachis hypogaea Species 0.000 description 34
- 150000002978 peroxides Chemical class 0.000 description 12
- 238000000034 method Methods 0.000 description 4
- 239000000428 dust Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 235000003276 Apios tuberosa Nutrition 0.000 description 2
- 235000010744 Arachis villosulicarpa Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Abstract
A process for preparing the peanut food with low peroxidation includes such steps as weighing raw peanut, removing impurities, sequentially baking at 60-65 deg.C, 70-75 deg.C and 80-90 deg.C, cyclic cooling, removing red cover, rejecting unqualified peanut, and packing.
Description
1, technical field:
The present invention relates to the deep process technology of cultivating peanut, especially relate to a kind of production method of low-peroxide value peanut.
2, background technology:
Existing peanut processing technology mainly is to adopt high-temperature baking single step processing technology in the baking link.In bake process, its baking heating-up temperature mostly is more than 60 minutes more than 200 ℃ heat time heating time, can make peanut grease generation sex change, and temperature is high more, and heat time heating time is long more, and the thermal oxide polymerisation is just fierce more.The grease that the thermal oxide polymerization takes place can contain the glyceride dimer with toxicity, and Oxidation of Fat and Oils sharply increases its peroxide value, and bad change takes place oil quality.This polymer is absorbed the back in vivo and combines with enzyme, enzyme is lost activity and causes physically different phenomenon, is harmful to health, and high peroxide value more influences the storage stability of peanut, causes the peanut shelf-life to be lacked.
3, technical scheme:
The objective of the invention is to overcome the weak point of above process technology, the production method that provides a kind of multistep, many temperature difference, heating capable of circulation and the type of cooling to produce low-peroxide value peanut.
Technical solution of the present invention is: hot-blast stove adds behind the hot-air by blower fan high-temperature hot-air is blown in No. 3 baking boxs as terminal baking, by temperature in No. 3 baking boxs of temperature controller setting is 80-90 ℃, temperature is 70-75 ℃ in No. 2 baking boxs, temperature is 60-65 ℃ in No. 1 baking box, temperature error is ± 1.5 ℃ in every section baking box, hot air circulation utilization in every section baking box.Peanut then is at first through entering baking box No. 1 after the screening, enter baking box according to how much toasting of peanut water content No. 2 after 10-15 minute, enter baking box through baking No. 3 after 10-15 minute, in No. 3 baking boxs, toasted 10-15 minute, along with temperature in the baking box raises gradually, peanut reaches baking temperature gradually, stoving time amounts to and is about 30-45 minute, then in elevator enters cooler, again through the circulation cooling, take away the peanut heat by the cold wind of cooling blower, thereby reach cooling effect, be about 15-20 minute cool time, be placed at last in the chest and cooled off about 5 hours naturally, remove scarlet then, select to remove and protect dress behind the substandard products and be finished product.
The present invention is controlled at lower temperature and short period all the time in (Groundnut products) processing, the peroxide value of the (Groundnut products) of production is extremely low.
Under the different temperatures, peanut peroxide value test result is as follows:
Raw material shelled peanut: peroxide value≤0.11meq/kg
65 ℃: peroxide value≤0.15meq/kg
75 ℃: peroxide value≤0.21meq/kg
85 ℃: peroxide value≤0.32meq/kg
When the conventional method baking temperature was 220 ℃: peroxide value was 2-7meq/kg
Product peroxide value＜1meq/kg that the present invention produces, well below European Union member countries standard 6meq/kg, and the peroxide value of the product of producing with prior art is about 2-7meq/kg, and the peroxide value of the peanut that is toasted along with the prolongation in storage time can constantly raise, main nutritions such as this invention production fat that product was rich in, native protein are kept to greatest extent simultaneously, the product non-oxidizability improves greatly, and its shelf-life has prolonged 2 times to 3 times than the product under the traditional handicraft.
4, description of drawings:
Fig. 1 is the process chart of the production method of low-peroxide value peanut of the present invention.
5, the specific embodiment:
With reference to Fig. 1, the production method of low-peroxide value peanut of the present invention comprises following operation:
Embodiment 1:
(1) taking by weighing the white sand specification is 20 tons of 40/50 shelled peanuts, sends into loading hopper, removes wherein 0.01 ton impurity through equipment such as air-introduced machine, stone removers.
(2) peanut enters baking oven No. 1 through elevator, under 60 ± 1.5 ℃ condition, toasted 15 minutes, and entered baking oven then No. 2, under 70 ± 1.5 ℃ condition, toasted 15 minutes, enter baking oven at last No. 3, under 80 ± 1.5 ℃ condition, toasted 15 minutes, toast 45 fens clock times altogether, can bake 0.6 ton of moisture.
(3) peanut after the baking enters cooler bin circulation cooling 20 minutes after dust suction, and putting into plastic box again after reaching 20 ℃ cooled off 5.5 hours naturally.
(4) cooled peanut is sent into peeling machine by the loading hopper elevator, slough 0.6 ton scarlet after, select again, choosing is removed 1.29 tons of substandard products and is not purified the shelled peanut of scarlet, remains out 17.5 tons of finished products at last and packs.
Embodiment 2:
(1) taking by weighing specification is 10 tons of 40/50 shelled peanuts, sends into loading hopper, removes wherein 0.005 ton impurity through equipment such as air-introduced machine, stone removers.
(2) peanut enters baking oven No. 1 through elevator, under 62 ± 1.5 ℃ condition, toasted 10 minutes, and entered baking oven then No. 2, under 72 ± 1.5 ℃ condition, toasted 10 minutes, enter baking oven at last No. 3, under 85 ± 1.5 ℃ condition, toasted 10 minutes, toast 30 fens clock times altogether, can bake 0.31 ton of moisture.
(3) peanut after the baking enters cooler bin circulation cooling 15 minutes after dust suction, reaches to put into plastic box again after the room temperature and cooled off naturally 4.5 hours.
(4) cooled peanut is sent into peeling machine by the loading hopper elevator, slough 0.31 ton scarlet after, select again, choosing is removed 0.64 ton of substandard products and is not purified the shelled peanut of scarlet, remains out 8.735 tons of finished products at last and packs.
Embodiment 3:
(1) taking by weighing the white sand specification is 15 tons of 40/50 shelled peanuts, sends into loading hopper, removes wherein 0.008 ton impurity through equipment such as air-introduced machine, stone removers.
(2) peanut enters baking oven No. 1 through elevator, under 65 ± 1.5 ℃ condition, toasted 12 minutes, and entered baking oven then No. 2, under 75 ± 1.5 ℃ condition, toasted 12 minutes, enter baking oven at last No. 3, under 90 ± 1.5 ℃ condition, toasted 12 minutes, toast 36 fens clock times altogether, can bake 0.41 ton of moisture.
(3) peanut after the baking enters cooler bin circulation cooling 17 minutes after dust suction, and putting into plastic box again after reaching about 20 ℃ cooled off 5 hours naturally.
(4) cooled peanut is sent into peeling machine by the loading hopper elevator, slough 0.39 ton scarlet after, select again, choosing is removed 0.86 ton of substandard products and is not purified the shelled peanut of scarlet, remains out 13.332 tons of finished products at last and packs.
Claims (3)
1, a kind of production method of low-peroxide value peanut, comprise weighing, decontamination, baking, cool off, remove scarlet, go steps such as substandard products, it is characterized in that: roasting temperature is divided three sections designs, temperature is set at 60-65 ℃ in No. 1 baking box, temperature is set at 70-75 ℃ in No. 2 baking boxs, temperature is set at 80-90 ℃ in No. 3 baking boxs, the peanut that is toasted is successively through No. 1 baking box, 2 baking boxs and 3 baking boxs, enter in the cooler then, after the circulation cooling, through natural cooling, remove scarlet then again, select to remove to protect to dress up behind the substandard products and be finished product.
2, according to the production method of the described low-peroxide value peanut of claim 1, it is characterized in that: the stoving time of peanut in each baking box is 10-15 minute.
3, according to the production method of claim 1 or 2 described low-peroxide value peanuts, it is characterized in that: peanut after baking circulation cool time is 15-20 minute, and nature cool time is about 5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100698165A CN101028113A (en) | 2006-08-07 | 2006-08-07 | Production of low-peroxide value peanut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100698165A CN101028113A (en) | 2006-08-07 | 2006-08-07 | Production of low-peroxide value peanut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101028113A true CN101028113A (en) | 2007-09-05 |
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ID=38713799
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100698165A Pending CN101028113A (en) | 2006-08-07 | 2006-08-07 | Production of low-peroxide value peanut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101028113A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613617A (en) * | 2012-03-29 | 2012-08-01 | 青岛宝泉花生制品有限公司 | Preparation method used for roasted groundnut kernels and capable of prolonging quality guarantee period thereof |
| CN103937594A (en) * | 2014-05-09 | 2014-07-23 | 山东金胜粮油集团有限公司 | Intelligent program control production process of small-squeezed refined peanut oil |
| CN107518360A (en) * | 2017-08-09 | 2017-12-29 | 合肥徽徽逗食品有限公司 | A kind of preparation method of the ice-cold taste three-phase-drying for tobacco watermelon seeds of cola |
| CN110140924A (en) * | 2019-06-19 | 2019-08-20 | 湖北浩伟科技股份有限公司 | A kind of low fat low temperature bakes decortication peanut and preparation method thereof |
| CN115024476A (en) * | 2022-07-14 | 2022-09-09 | 青岛沃隆食品股份有限公司 | Baking method for increasing walnut oxidation resistance and inhibiting walnut oil return and application |
-
2006
- 2006-08-07 CN CNA2006100698165A patent/CN101028113A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613617A (en) * | 2012-03-29 | 2012-08-01 | 青岛宝泉花生制品有限公司 | Preparation method used for roasted groundnut kernels and capable of prolonging quality guarantee period thereof |
| CN103937594A (en) * | 2014-05-09 | 2014-07-23 | 山东金胜粮油集团有限公司 | Intelligent program control production process of small-squeezed refined peanut oil |
| CN103937594B (en) * | 2014-05-09 | 2015-09-09 | 山东金胜粮油集团有限公司 | The production technique of peanut oil is refined in a kind of intelligent program-controlled little squeezing |
| CN107518360A (en) * | 2017-08-09 | 2017-12-29 | 合肥徽徽逗食品有限公司 | A kind of preparation method of the ice-cold taste three-phase-drying for tobacco watermelon seeds of cola |
| CN110140924A (en) * | 2019-06-19 | 2019-08-20 | 湖北浩伟科技股份有限公司 | A kind of low fat low temperature bakes decortication peanut and preparation method thereof |
| CN115024476A (en) * | 2022-07-14 | 2022-09-09 | 青岛沃隆食品股份有限公司 | Baking method for increasing walnut oxidation resistance and inhibiting walnut oil return and application |
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