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Method for prolonging quality guarantee period of roasted sunflower seeds

A technology of sunflower seeds and shelf life, which is applied in the fields of application, food preparation, food science, etc., can solve the problems that are unfavorable to the sustainable development of roasted sunflower seeds and restrict the development speed of sunflower seeds, so as to achieve better taste, meet needs, and guarantee The effect of nutrient content

Inactive Publication Date: 2014-12-10
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the shelf life of roasted sunflower seeds is not long, which restricts the growth rate of sunflower seed products and is not conducive to the sustainable development of roasted sunflower seeds

Method used

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  • Method for prolonging quality guarantee period of roasted sunflower seeds

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Acceptance of raw materials: When purchasing sunflower seeds, inspect the moisture content, acid value and peroxide value of the sunflower seeds to ensure that the moisture content of the sunflower seeds is less than 10%, and the acid value of the sunflower seeds is less than 1.5 (mgKOH / g) , the peroxide value of sunflower seeds is less than 0.05 (g / 100g);

[0027] (2) Selection: Use manual methods to screen out sundries, foreign matter and moldy insect eyes;

[0028] (3) Cleaning: clean the dust on the outer layer of sunflower seeds with clear water;

[0029] (4) Cooking:

[0030] ①Ingredients: Take 1000 parts of washed sunflower seeds, 4000 parts of water, 300 parts of edible salt, 5 parts of star anise, 5 parts of licorice, 3 parts of cinnamon, 2 parts of cumin, 1 part of tangerine peel, 0.5 parts of cloves, tert-butyl p- 0.7 parts of hydroquinone, 56 parts of 95% alcohol, 5 parts of cyclamate, 1.5 parts of sodium saccharin, 0.5 parts of acesulfame potassium; ...

Embodiment 2

[0036] (1) Acceptance of raw materials: When purchasing sunflower seeds, inspect the moisture content, acid value and peroxide value of the sunflower seeds to ensure that the moisture content of the sunflower seeds is less than 10%, and the acid value of the sunflower seeds is less than 1.5 (mgKOH / g) , the peroxide value of sunflower seeds is less than 0.05 (g / 100g);

[0037] (2) Selection: Use manual methods to screen out sundries, foreign matter and moldy insect eyes;

[0038] (3) Cleaning: clean the dust on the outer layer of sunflower seeds with clear water;

[0039] (4) Cooking:

[0040] ①Ingredients: Take 1000 parts of washed sunflower seeds, 4000 parts of water, 300 parts of edible salt, 5 parts of star anise, 5 parts of licorice, 3 parts of cinnamon, 2 parts of cumin, 1 part of tangerine peel, 0.5 parts of cloves, tert-butyl p- 0.73 parts of hydroquinone, 56 parts of 95% alcohol, 5 parts of cyclamate, 1.5 parts of sodium saccharin, 0.5 parts of acesulfame potassium; ...

Embodiment 3

[0046] (1) Acceptance of raw materials: When purchasing sunflower seeds, inspect the moisture content, acid value and peroxide value of the sunflower seeds to ensure that the moisture content of the sunflower seeds is less than 10%, and the acid value of the sunflower seeds is less than 1.5 (mgKOH / g) , the peroxide value of sunflower seeds is less than 0.05 (g / 100g);

[0047] (2) Selection: Use manual methods to screen out sundries, foreign matter and moldy insect eyes;

[0048] (3) Cleaning: clean the dust on the outer layer of sunflower seeds with clear water;

[0049] (4) Cooking:

[0050] ①Ingredients: Take 1000 parts of washed sunflower seeds, 4000 parts of water, 300 parts of edible salt, 5 parts of star anise, 5 parts of licorice, 3 parts of cinnamon, 2 parts of cumin, 1 part of tangerine peel, 0.5 parts of cloves, tert-butyl p- 0.7 parts of hydroquinone, 56 parts of 95% alcohol, 5 parts of cyclamate, 1.5 parts of sodium saccharin, 0.5 parts of acesulfame potassium; ...

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Abstract

The invention relates to a method for prolonging a quality guarantee period of roasted sunflower seeds. The method comprises the steps of checking and accepting raw materials; selecting carefully; washing; cooking; roasting; cooling and weighing for packaging. Auxiliary materials added in the cooking step comprises 1,000 parts of the sunflower seeds, 4,000 parts of water, 300 parts of salt, 5 parts of star anise, 5 parts of licorice root, 3 parts of cassia bark, 2 parts of fennel, 1 part of dried tangerine peel, 0.5 part of clove, 0.7-0.76 part of tert-butylhydroquinone, 56 parts of 95% alcohol, 5 parts of sodium cyclamate, 1.5 parts of sodium saccharin and 0.5 part of acesulfame potassium. The method prolongs the quality guarantee period of the roasted sunflower seeds, increases the quality of the roasted sunflower seeds, enables the mouthfeel of the roasted sunflower seeds to be better and to have moderate fragrance, guarantees the nutrition content of the sunflower seeds, reduces rejection rate for enterprises, increases benefits of the enterprises, and meets the requirements of consumers for high-quality sunflower seeds.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a method for extending the shelf life of roasted sunflower seeds. Background technique [0002] Sunflower seed is a snack food with a long history in my country and is loved by people. It is a traditional snack food for Chinese people. Moreover, sunflower seed has high nutritional value, good edibility and excellent health care function, and has great development potential. However, the shelf life of roasted sunflower seeds is not long, which restricts the growth rate of sunflower seed products and is not conducive to the sustainable development of roasted sunflower seeds. [0003] Since sunflower seeds are rich in fat, with an oil content as high as 50%, during the preservation of cooked sunflower seeds, the increase in the acid value and peroxide value of oil has become a key factor for shortening the shelf life of sunflower seeds. The main factors affec...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
CPCA23L25/20A23L27/10A23L27/20
Inventor 牛超峰朱作朋章燎源
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS