Method for inhibiting rancidity of peanut kernels
A technology of Renhawei and peanut kernels, which is applied in food preparation, food preservation, and preservation of seeds through drying, etc., can solve the problems of peanut kernel product shelf life, Harmony taste, etc.
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[0020] Select Luhua No. 14 harvested in September 2013, use a sheller to remove the peanut shells to obtain peanut kernels, and select complete peanut kernels to perform the following steps in sequence:
[0021] 1) According to the ratio of 150 grams of pure water for every 100 grams of peanut kernels, soak the peanut kernels in pure water, pour them into polyethylene plastic bags together, and vacuum seal them.
[0022] 2), make the peanut kernel soaked in the pure water in the above-mentioned sealed polyethylene plastic bag immediately carry out the high-pressure treatment of different pressures and holding time as described in Table 1.
[0023] 3) Take out the high-pressure processed peanut kernels obtained in step 2), and dry them at 50° C. for 5 hours, so that the peanut kernels can reach a safe storage moisture content (that is, the moisture content is about 15%). After the integrity rate of the dried finished peanut kernels is measured, the peanut kernels are sealed in ...
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