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Milk-flavor sunflower seed making method

A production method and technology of melon seeds, applied in the direction of food science, etc., can solve the problems of melon seeds with a single taste and easy to get angry, and achieve the effects of not easy to get angry, convenient production and processing, and high production efficiency

Inactive Publication Date: 2018-11-23
平顶山市秦新民食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The melon seeds processed by the existing technology on the market are often eaten and easy to get angry
Melon seeds have a single taste and are not easy to crack, so they are not suitable for the elderly and children

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for preparing milky melon seeds, comprising the following steps:

[0016] Step 1. Put 180 parts of melon seeds, 5 parts of sodium saccharin, 15 parts of xylitol, 8 parts of fresh creamer, 30 parts of white sugar, 8 parts of edible salt and 320 parts of water into the pot according to the parts by weight, stir evenly, and heat After the temperature reaches 80°C, cook for 30 minutes, then remove the melon seeds and dry them;

[0017] Step 2. Put the dried melon seeds in step 1 into a roaster for the first roasting, adjust the baking temperature to 80°C, bake for 1 hour, then take out the melon seeds and let the temperature reach 20°C;

[0018] Step 3. Put the cooled melon seeds in step 2 into a roaster for the second roasting, adjust the roasting temperature to 60°C, and roast for 20 minutes to obtain the milk-flavored melon seeds.

[0019] When cooking in the step 1, add plant powder that is 0.1 times the weight of melon seeds to the water.

[0020] Also add t...

Embodiment 2

[0022] A method for preparing milky melon seeds, comprising the following steps:

[0023] Step 1. Put 210 parts of melon seeds, 5.5 parts of sodium saccharin, 18 parts of xylitol, 9 parts of fresh creamer, 35 parts of white sugar, 9 parts of edible salt and 360 parts of water into the pot according to the parts by weight, stir evenly, and heat After the temperature reaches 85°C, cook for 40 minutes, then remove the melon seeds and dry them;

[0024] Step 2. Put the dried melon seeds in step 1 into a roaster for the first roasting, adjust the baking temperature to 90°C, bake for 1.5 hours, then take out the melon seeds and let the temperature reach 25°C;

[0025] Step 3. Put the cooled melon seeds in step 2 into a roaster for the second roasting, adjust the roasting temperature to 70°C, and roast for 25 minutes to obtain the milk-flavored melon seeds.

[0026] When boiling in said step 1, also add the plant powder that is 0.2 times of the weight of melon seeds to water.

[00...

Embodiment 3

[0029] A method for preparing milky melon seeds, comprising the following steps:

[0030] Step 1. Put 230 parts of melon seeds, 6 parts of sodium saccharin, 20 parts of xylitol, 10 parts of fresh creamer, 40 parts of white sugar, 10 parts of edible salt and 380 parts of water into the pot according to the parts by weight, stir evenly, and heat After the temperature reaches 90°C, cook for 45 minutes, then remove the melon seeds and dry them;

[0031] Step 2. Put the dried melon seeds in step 1 into the roaster for the first roasting, adjust the baking temperature to 95°C, bake for 2 hours, then take out the melon seeds and let the temperature reach 30°C;

[0032] Step 3. Put the cooled melon seeds in step 2 into a roaster for the second roasting, adjust the baking temperature to 75°C, and bake for 30 minutes to obtain the milk-flavored melon seeds.

[0033] When boiling in said step 1, also add the plant powder that is 0.3 times of the weight of melon seeds to water.

[0034]...

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PUM

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Abstract

The invention discloses a milk-flavor sunflower seed making method which comprises the following steps: step 1, according to parts by weight, putting 180 to 230 parts of sunflower seed, 5 to 6 parts of saccharin sodium salt, 15 to 20 parts of xylitol, 8 to 10 parts of fresh cream, 30 to 40 parts of white granulated sugar, 8 to 10 parts of table salt and 320 to 380 parts of water into a pot, evenlystirring, heating a temperature to 80 to 90 DEG C, boiling for 30 to 45 minutes, then fishing the sunflower seeds out and airing the sunflower seed; step 2, putting the aired sunflower seeds in the step 1 into a roasting machine to be primarily roasted, adjusting a roasting temperature to 80 to 95 DEG C, roasting for 1 to 2 hours, then taking the sunflower seeds out and cooling the temperature to20 to 30 DEG C; step 3, putting the cooled sunflower seeds in the step 2 into the roasting machine to be secondarily roasted, adjusting the roasting temperature to 60 to 75 DEG C, roasting for 20 to30 minutes to obtain the milk-flavor sunflower seeds.

Description

technical field [0001] The invention relates to the technical field of melon seeds processing, in particular to a method for preparing milky melon seeds. Background technique [0002] Melon seeds are the seeds of the herbaceous plant sunflower of the Compositae family, also known as sunflower seeds and sunflower seeds. Sunflower seeds are rich in unsaturated fatty acids, high-quality protein, potassium, phosphorus, calcium, magnesium, selenium, vitamin E, vitamin B1 and other nutrients. In addition to their delicious taste, they have become a very popular leisure snack. [0003] The melon seeds processed by the existing technology on the market are often eaten and are easy to get angry. Melon seeds have a single taste and are not easy to crack, so they are not suitable for the elderly and children. Contents of the invention [0004] In order to overcome the deficiencies of the above-mentioned technologies, the object of the present invention is to provide a method for ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L27/20
CPCA23L25/20A23L27/206
Inventor 秦新民
Owner 平顶山市秦新民食品有限公司