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Production method of red date flavored sunflower seeds

A production method and technology for sunflower seeds, which are applied in the fields of food science, food preservation, food ingredients as taste improvers, etc., can solve the problems of a single type of sunflower seed taste, cannot satisfy consumers, and have poor flavor retention, so as to improve the flavor and taste. , the effect of prolonging the expiry date and diversifying the taste

Inactive Publication Date: 2018-03-09
山丹县精海农副产品加工有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing frying method has poor temperature control, poor flavor retention, and the prepared sunflower seeds have a single variety and taste, which cannot meet the needs of consumers
In addition, the content of unsaturated fatty acids in sunflower seeds is very high (up to 90%), and the oil in them is easily decomposed by light, heat, oxygen, etc. to form glycerol and fatty acids, and hydrolysis and rancidity occur, and free fatty acids are further hydrolyzed, oxidized, and finally decomposed into Some simple odorous aldehydes, ketones, acids, etc., undergo oxidative rancidity, thereby deteriorating sunflower seeds and greatly reducing their nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for producing jujube-flavored sunflower seeds, the steps are as follows:

[0021] 1) Select sunflower seed raw materials that have no mildew and deterioration, no insect bites, uniform size, and full kernels, sieve, and remove dust and impurities;

[0022] 2) Wash the jujube and remove the core, put the jujube meat in a cooking pot, put the washed snakeberry in it, pour in an appropriate amount of honey water, cook until boiling, mash, keep warm for 10 minutes, filter, and get the filtrate for later use , and the filter residue was freeze-dried to obtain a powder for subsequent use;

[0023] 3) Mint leaves, lemongrass, and Ulva were washed and chopped, then blended with the powder, and kept at a temperature of 50°C and a humidity of 70% for 1.5 hours to obtain a mixture for later use;

[0024] 4) Grind cinnamon, anise, fennel, and amomum into powder and pass through an 80-mesh sieve, then put them into a cloth bag together with salt, monosodium glutamate, and ...

Embodiment 2

[0030] A method for producing jujube-flavored sunflower seeds, the steps are as follows:

[0031] 1) Select sunflower seed raw materials that have no mildew and deterioration, no insect bites, uniform size, and full kernels, sieve, and remove dust and impurities;

[0032] 2) Wash the jujube and remove the core, put the jujube meat in a cooking pot, put the washed snakeberry in it, pour in an appropriate amount of honey water, cook until boiling, mash, keep warm for 10 minutes, filter, and get the filtrate for later use , and the filter residue was freeze-dried to obtain a powder for subsequent use;

[0033] 3) Mint leaves, lemongrass, and Ulva were washed and chopped, then blended with the powder, and kept at a temperature of 50°C and a humidity of 70% for 1 hour to obtain the mixture for later use;

[0034] 4) Grind cinnamon, anise, fennel, and amomum into powder and pass through an 80-mesh sieve, then put them into a cloth bag together with salt, monosodium glutamate, and s...

Embodiment 3

[0040] A method for producing jujube-flavored sunflower seeds, the steps are as follows:

[0041] 1) Select sunflower seed raw materials that have no mildew and deterioration, no insect bites, uniform size, and full kernels, sieve, and remove dust and impurities;

[0042] 2) Wash the jujube and remove the core, put the jujube meat in a cooking pot, put the washed snakeberry in it, pour in an appropriate amount of honey water, cook until boiling, mash, keep warm for 10 minutes, filter, and get the filtrate for later use , and the filter residue was freeze-dried to obtain a powder for subsequent use;

[0043] 3) Mint leaves, lemongrass, and Ulva were washed and chopped, then blended with the powder, and kept at a temperature of 50°C and a humidity of 65% for 2 hours to obtain a mixture for later use;

[0044] 4) Grind cinnamon, anise, fennel, and amomum into powder and pass through an 80-mesh sieve, then put them into a cloth bag together with salt, monosodium glutamate, and sacc...

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PUM

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Abstract

The invention provides a production method of red date flavored sunflower seeds. The production method comprises the following steps: selecting materials, preparing the materials, steaming, frying andthe like; the flavor and the mouthfeel of the sunflower seeds are effectively improved through a reasonable raw material selection ratio and technology improvement; the red date flavored sunflower seeds have a rich red date aroma and the prepared sunflower seeds have diversified tastes, are nutritional and healthy and do not easily cause internal heat; meanwhile, the shelf life of the sunflower seeds is prolonged to 10 months or more and the economic benefits are better.

Description

technical field [0001] The invention relates to the technical field of sunflower seeds processing, in particular to a production method of jujube-flavored sunflower seeds. Background technique [0002] Sunflower seeds, commonly known as melon seeds, are the fruits of sunflowers, which can be used for food and oil. Sunflower seeds are rich in unsaturated fatty acids, multivitamins and trace elements, plus their delicious taste, so they become a very popular leisure snack. Pick off the receptacles in autumn, collect the mature seeds, dry them in the sun, and remove the husks before use. Sunflower seeds can be eaten fried or roasted, or cooked whole, chopped, ground or sprouted. The existing frying method has poor temperature control and flavor retention, and the prepared sunflower seeds have a single variety and taste, which cannot meet the needs of consumers. In addition, the unsaturated fatty acid content in sunflower seeds is very high (up to 90%), and the oil in it is e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L27/10A23L33/10A23L3/3472
CPCA23L3/3472A23L25/20A23L27/10A23L33/10A23V2002/00A23V2200/30A23V2200/14
Inventor 马延麟朱红
Owner 山丹县精海农副产品加工有限责任公司
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