Preparation technology of Brazil nut jam capable of controlling aspergillus flavus

Abstract

The invention provides a preparation technology of Brazil nut jam capable of controlling aspergillus flavus. The preparation technology is characterized by comprising the following steps: (1) removing impurities of a raw material; (2) carrying out numerical control continuous baking; (3) enabling products to evenly pass through a color selector, and removing mildewed and rotten Brazil nuts and the Brazil nuts with peels which are not thoroughly removed, wherein the color selector passing time is 3-6 seconds; (4) grinding under the condition of low oxygen; (5) homogenizing and seasoning; (6) carrying out infrared sterilization; and (7) packaging and putting into a storage. The preparation technology of the Brazil nut jam capable of controlling aspergillus flavus has the beneficial effects that the Brazil nut raw material is prepared into the Brazil nut jam by being treated by five technologies including raw material impurity removal, numerical control continuous baking, automatic and continue production by passing through the color selector, low-oxygen grinding and infrared sterilization; after being treated by the technology, the Brazil nut jam products are free from residue of the aspergillus flavus; therefore, the shelf lives of the products can be prolonged, the safety of the products can be improved, and the market competitiveness of the products can be improved.

Description

technical field [0001] The invention relates to an abalone jam production process, in particular to an abalone jam production process for controlling Aspergillus flavus. Background technique [0002] Abalone fruit is a dried fruit that looks very much like abalone, hence the name. They have the important characteristics of general nuts, such as hard skin and particularly crispy kernels, etc. Abalone fruit is fragrant and rich, crunchy and crispy. Long-term consumption can strengthen the brain and benefit the brain. Abalone seeds are fat, white and fragrant, with aroma, crispy and delicious, especially delicious, with a strong aftertaste. Abalone fruit is rich in nutrition, containing 14% protein, 11% carbohydrate, and 67% fat. About 25% of the fat is saturated fat, 41% is monounsaturated fat, and 34% is polyunsaturated fat. Among nuts, abalone nuts are the nuts with the highest saturated fat content, even higher than macadamia nuts. Abalone fruit is also rich in selenium...

AI Technical Summary

Problems solved by technology

This not only affects the export of abalone fruit in our country, but also poses a serious threat to the health of domestic consumers