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A method of breaking shell safflower seeds and preparing safflower seed snack food by using germination technology

A technology for snack food and safflower seeds, which is applied in the field of preparation of safflower seed snack foods, can solve the problems of unsatisfactory safflower seed breaking effect, poor mechanical adaptability and high rate of broken kernels, and achieves increased edible convenience and nutrition. Rich, Inexpensive Effects

Active Publication Date: 2018-05-25
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, industrial shell breaking mostly adopts mechanical breaking shells, mainly using mechanical principles such as impact, rolling, shearing, extrusion and rubbing to break shells. This shell breaking method is not ideal for the cracking effect of safflower seeds. Disadvantages such as low broken shell rate, high broken kernel rate, poor mechanical suitability, etc.

Method used

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  • A method of breaking shell safflower seeds and preparing safflower seed snack food by using germination technology
  • A method of breaking shell safflower seeds and preparing safflower seed snack food by using germination technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1.1. Screening of safflower seeds

[0036] Select safflower seeds with uniform size, full grains and no mildew;

[0037] 1.2, break dormancy processing

[0038] (1) Drying treatment

[0039] Spread the safflower seeds flat and dry them in a well-ventilated blast drying oven at 60°C for 2 hours;

[0040] (2) Soak water absorption treatment

[0041] Soak the dried safflower seeds in water at room temperature for 12 hours, so that the safflower seeds can fully absorb water;

[0042] 1.3 Germination of safflower seeds

[0043] Put the soaked safflower seeds in water, and germinate them in a water bath at 45°C for 12 hours, and replace the soaking water every 3 hours during the germination process;

[0044] 1.4. Screen open safflower seeds

[0045] Manually select safflower seeds with good germination effect, and select safflower seeds with an opening diameter of 1 mm to 2 mm;

[0046] 1.5. Preparation of soaking solution

[0047] Weigh 30kg of white soft sugar, 2kg ...

Embodiment 2

[0057] 1.1. Screening of safflower seeds

[0058] Select safflower seeds with uniform size, full grains and no mildew;

[0059] 1.2, break dormancy processing

[0060] (1) Drying treatment

[0061] Spread the safflower seeds flat and dry them in a well-ventilated forced air drying oven at 50°C for 4 hours;

[0062] (2) Soak water absorption treatment

[0063] Soak the dried safflower seeds in water for 24 hours at room temperature, so that the safflower seeds can fully absorb water;

[0064] 1.3 Germination of safflower seeds

[0065] Put the soaked safflower seeds in water and germinate them in a water bath at 40°C for 24 hours, and replace the soaking water every 5 hours during the germination process;

[0066] 1.4. Screen open safflower seeds

[0067] Manually select safflower seeds with good germination effect, and select safflower seeds with an opening diameter of 1 mm to 2 mm;

[0068] 1.5. Preparation of soaking solution

[0069] Weigh 60kg of white soft sugar a...

Embodiment 3

[0079] 1.1. Screening of safflower seeds

[0080] Select safflower seeds with uniform size, full grains and no mildew;

[0081] 1.2, break dormancy processing

[0082] (1) Drying treatment

[0083] Spread the safflower seeds flat and dry them in a well-ventilated forced air drying oven at 55°C for 3 hours;

[0084] (2) Soak water absorption treatment

[0085] Soak the dried safflower seeds in water for 15 hours at room temperature, so that the safflower seeds can fully absorb water;

[0086] 1.3 Germination of safflower seeds

[0087] Put the soaked safflower seeds in water at 42°C in a water bath for 16 hours, and replace the soaking water every 4 hours during the germination process;

[0088] 1.4. Screen open safflower seeds

[0089] Manually select safflower seeds with good germination effect, and select safflower seeds with an opening diameter of 1 mm to 2 mm;

[0090] 1.5. Preparation of soaking solution

[0091] Weigh 75kg of white soft sugar, 19kg of aspartame a...

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Abstract

A method for breaking the shell of safflower seeds and preparing the safflower seed snack food by using germination technology. The safflower seeds are spread flat and dried in a well-ventilated environment, and then soaked in water at room temperature to make the safflower seeds Fully absorb the water, put the soaked safflower seeds in water for germination; artificially screen the safflower seeds with good germination effect; After dissolving, cool to room temperature, add essence, and prepare soaking liquid; soak open safflower seeds in the soaking liquid to taste, remove and drain, lay flat in a container, dry and treat with slow water to get safflower seed leisure food. The advantages are: cheap price, rich nutrition, green and healthy, with unique flavor, better taste and better taste.

Description

technical field [0001] The invention belongs to the field of preparation of safflower seed snack foods, and in particular relates to a method for breaking shells of safflower seeds and preparing safflower seed snack foods by using germination technology. Background technique [0002] Safflower seeds are the seeds of safflower. The essential fatty acid content in safflower seed oil is more than 80%, especially linoleic acid is necessary for the human body. The main reason is that compared with melon seeds, safflower seeds have smaller particles, and The shell is difficult to separate from the safflower seed kernel, and it is difficult for consumers to peel off the shell during eating, which is very inconvenient to eat. Therefore the present invention develops a kind of broken shell safflower seed food, to expand the market share of safflower seed in snack food. [0003] At present, industrial shell breaking mostly adopts mechanical breaking shells, mainly using mechanical pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00
Inventor 刘贺朱丹实李倩马媛何余堂朱力杰马涛惠丽娟王勃
Owner BOHAI UNIV
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