Baked sunflower seed production process for regulating and controlling oxidation resistance based on liquid chromatography

Abstract

The invention relates to the technical field of food processing, in particular to a parched sunflower seed production process for regulating and controlling oxidation resistance based on liquid chromatography. By applying the liquid chromatography technology, accurate detection of antioxidant components of sunflower seeds and dynamic regulation and control of the baking and frying process are achieved, the antioxidant performance of the product is effectively improved, stable and consistent product quality is ensured, the shelf life of the product is remarkably prolonged, the requirement of the market for high-quality sunflower seed products is met, and the market prospect is wide. Upgrading of the sunflower seed processing industry is promoted; furthermore, by adopting a process mode of combining segmented baking and frying with real-time dynamic regulation and control, the baking and frying process parameters can be timely and accurately adjusted according to the characteristics of the sunflower seeds and the change condition of antioxidant components, so that the sunflower seed quality fluctuation caused by unreasonable process parameters is effectively avoided; the sunflower seeds are highly stable in quality indexes such as oxidation resistance, color, taste and the like, the product quality consistency is good, and the product reputation and market competitiveness of enterprises are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a production process of roasted sunflower seeds with antioxidant properties regulated by liquid chromatography. Background Art

[0002] Sunflower seeds, a popular snack food among consumers, are rich in nutrients such as oil, protein, vitamin E, and polyphenols, which give them a certain antioxidant capacity. However, during the traditional roasting process, many problems exist, making it difficult to ensure the antioxidant properties of the product. First, there is a lack of precise monitoring methods for changes in antioxidant components, making it impossible to grasp the dynamic changes of key antioxidant components such as phenolic compounds and vitamin E in real time during the different roasting stages. Second, most process parameters are set based on experience and cannot be adjusted according to the origin, variety, initial composition and other characteristics of the raw materials, resulting in large differences in the antioxidant properties of different batches of products. Third, due to their unstable antioxidant properties, sunflower seeds are prone to oxidative rancidity during storage, producing unpleasant flavors, reducing nutritional value, and shortening the product's shelf life. This makes it difficult to meet consumers' growing demand for high-quality, highly stable sunflower seed products, and also restricts the further development of the sunflower seed processing industry. Therefore, it is particularly important and urgent to develop a production process that can accurately regulate the antioxidant properties of sunflower seeds. Summary of the Invention

[0003] The purpose of the present invention is to provide a roasted sunflower seed production process based on liquid chromatography to regulate antioxidant properties. By using liquid chromatography technology, accurate detection of sunflower seed antioxidant components and dynamic regulation of the roasting process can be achieved, thereby effectively improving the antioxidant properties of the product, ensuring stable and consistent product quality, and significantly extending the shelf life of the product, so as to meet the market demand for high-quality sunflower seed products and promote the upgrading of the sunflower seed processing industry.

[0004] To achieve the above object, the present invention provides the following technical solutions: A production process for roasted sunflower seeds with antioxidant properties regulated by liquid chromatography, comprising the following steps: Step 1: Select high-quality sunflower seeds with plump grains, no insect damage, no mildew, and a moisture content of 8-12% as raw materials; Step 2: Rinse the screened sunflower seeds with clean water to remove dust and impurities attached to the surface; then centrifuge the washed sunflower seeds for dehydration; Step 3: Performing liquid chromatography pre-test on the washed and dehydrated sunflower seeds to analyze the types and contents of antioxidant components therein and establish an initial component database; Step 4: Place the pre-tested sunflower seeds into a roasting device for segmented roasting, while simultaneously monitoring and dynamically controlling relevant indicators of the sunflower seeds during the roasting process in real time; wherein, during the roasting process, a small amount of sunflower seed samples are taken out of the roasting device every 3 to 5 minutes for testing; Step 5: Using liquid chromatography to detect the antioxidant components in the sunflower seed sample in real time, comparing and analyzing the test results with the initial component database, and if it is found that the antioxidant content does not meet the expected target, adjusting the parameters such as roasting temperature and time; Step 6: After the roasting is completed, the sunflower seeds are quickly cooled and then sealed and packed with nitrogen.

[0005] Furthermore, during cleaning, circulating clean water is used for rinsing 3 to 5 times, and the water flow rate is 0.5 to 1 m / s.

[0006] Furthermore, when the sunflower seeds are centrifugally dehydrated, the rotation speed is set to 800-1200 r / min and the time is 3-5 minutes.

[0007] Furthermore, in the liquid chromatography pre-test, the sunflower seed sample is ground to a particle size of ≤0.5 mm, and an ethanol solution with a volume fraction of 70-80% is used for ultrasonic extraction at a temperature of 40-50°C and a rotation speed of 200-300 r / min for 30-40 minutes. The extract is filtered through a 0.45 μm filter membrane before liquid chromatography pre-test.

[0008] Furthermore, the chromatographic conditions for the liquid chromatography pre-detection are: C18 chromatographic column (250mm×4.6mm, 5μm); mobile phase A is an aqueous solution containing 0.1% formic acid, and mobile phase B is acetonitrile; the gradient elution program is: 5-10min, 10-30%B; 10-25min, 30-50%B; 25-35min, 50-70%B; 35-45min, 70-90%B; 45-50min, 90%B; the flow rate is 1.0mL / min; the column temperature is 30°C; and the detection wavelength is 280nm.

[0009] Furthermore, the antioxidant components include phenolic compounds, vitamin E, and flavonoids; wherein the phenolic compounds include catechin, epicatechin, and chlorogenic acid.

[0010] Furthermore, the temperature of the first stage of the segmented roasting is 130-140°C, the rotation speed is 80-100 r / min, and the roasting time is 12-15 min; the temperature of the second stage is 170-180°C, the rotation speed is 60-80 r / min, and the roasting time is 8-10 min.

[0011] Furthermore, during the real-time monitoring and dynamic control, 5 to 8 g of sunflower seed samples are taken out from the roasting equipment every 2 to 4 minutes, quickly cooled to room temperature, and then tested. If the antioxidant content does not meet expectations, the roasting temperature is adjusted by 2 to 5°C or the roasting time is extended / shortened by 1 to 2 minutes.

[0012] Furthermore, in the rapid cooling process, the sunflower seeds are rapidly cooled through an air cooling tunnel, and the wind speed of the air cooling tunnel is controlled by a wind speed regulator within the range of 3 to 5 m / s, so that the sunflower seeds are cooled to 23 to 27° C. within 5 to 8 minutes.

[0013] Furthermore, when nitrogen is filled and sealed for packaging, either food-grade plastic bags or food-grade aluminum foil bags are used, the nitrogen purity is ≥99.9%, and the nitrogen pressure in the bag is 5-10 kPa.

[0014] Compared with the prior art, the present invention has the following beneficial effects: This method uses liquid chromatography to precisely detect and monitor the antioxidant content of sunflower seeds in real time. Compared to traditional processes, it provides a deeper understanding of the dynamic changes in antioxidant content during the roasting process, enabling precise control of process parameters. Compared to traditional processes, the sunflower seeds produced by this method significantly improve their DPPH free radical scavenging rate and ABTS free radical cation scavenging rate, significantly enhancing the antioxidant properties of the seeds, effectively slowing their oxidative rancidity and preserving their nutritional content and flavor. 2. Utilizing a segmented roasting process combined with real-time dynamic control, the roasting parameters can be adjusted promptly and precisely based on the characteristics of the sunflower seeds and changes in their antioxidant content. This effectively avoids fluctuations in seed quality caused by inappropriate process parameters. This ensures highly stable quality indicators such as antioxidant properties, color, and taste, resulting in excellent product quality consistency, enhancing the company's product reputation and market competitiveness. 3. Excellent antioxidant properties, combined with nitrogen-filled, sealed packaging technology, effectively inhibit oxidative rancidity and microbial growth during storage. This extends the shelf life of sunflower seeds while significantly reducing storage and sales costs for businesses, improving economic efficiency. Furthermore, the energy cost of this method is lower than that of traditional processes, at 0.38 yuan / kg compared to 0.52 yuan / kg for traditional processes. 4. The production process provided by the present invention has a clear and simple operational flow, making it easy to implement industrial large-scale production. Furthermore, the process parameters in steps such as raw material pretreatment, liquid chromatography testing, staged roasting, and real-time monitoring can be flexibly adjusted according to the characteristics of sunflower seeds of different varieties and origins. This has broad applicability, can meet market demand for diversified, high-quality roasted sunflower seeds, and promote technological upgrading and innovative development in the sunflower seed processing industry. DETAILED DESCRIPTION

[0015] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts shall fall within the scope of protection of the present invention.

[0016] Example 1 A production process for roasted sunflower seeds with antioxidant properties regulated by liquid chromatography, comprising the following steps: Step 1: Select high-quality sunflower seeds with full grains, no insect damage, no mildew, and a moisture content of 8% as raw materials; Step 2: Rinse the screened sunflower seeds with clean water to remove dust and impurities attached to the surface; then centrifuge the washed sunflower seeds; rinse three times with circulating clean water at a water flow rate of 0.5 m / s; when centrifuging the sunflower seeds, the speed is set to 800 r / min and the time is 5 minutes; Step 3: Performing liquid chromatography pre-test on the washed and dehydrated sunflower seeds to analyze the types and contents of antioxidant components therein and establish an initial component database; In the liquid chromatography pre-test, the sunflower seed samples were ground to a particle size of 0.5 mm and ultrasonically extracted with a 70% volume fraction ethanol solution at 40°C and 200 r / min for 40 min. The extract was filtered through a 0.45 μm filter membrane before liquid chromatography pre-test. The chromatographic conditions for the liquid chromatography pre-detection were as follows: C18 column (250 mm × 4.6 mm, 5 μm); mobile phase A was an aqueous solution containing 0.1% formic acid, and mobile phase B was acetonitrile; the gradient elution program was: 5 min, 30% B; 10 min, 50% B; 25 min, 70% B; 80 min, 90% B; the flow rate was 1.0 mL / min; the column temperature was 30°C; and the detection wavelength was 280 nm. Antioxidant ingredients include phenolic compounds, vitamin E, and flavonoids; among them, phenolic compounds include catechin, epicatechin, and chlorogenic acid; Step 4: Place the pre-tested sunflower seeds into a roasting device for segmented roasting, while simultaneously monitoring and dynamically controlling the relevant indicators of the sunflower seeds during the roasting process in real time; wherein, during the roasting process, a small amount of sunflower seed samples are taken out of the roasting device every 3 minutes for testing; The first stage of segmented baking is at a temperature of 130°C, a rotation speed of 80 r / min, and a baking time of 15 min; the second stage is at a temperature of 170°C, a rotation speed of 60 r / min, and a baking time of 10 min. During real-time monitoring and dynamic control, 5g of sunflower seed samples were removed from the roasting equipment every 2 minutes, quickly cooled to room temperature, and then tested. If the antioxidant content did not meet expectations, the roasting temperature was adjusted by 2°C or the roasting time was extended / shortened by 1 minute. Step 5: Using liquid chromatography to detect the antioxidant components in the sunflower seed sample in real time, comparing and analyzing the test results with the initial component database, and if it is found that the antioxidant content does not meet the expected target, adjusting the parameters such as roasting temperature and time; Step 6: After the roasting is completed, the sunflower seeds are quickly cooled and then sealed and packed with nitrogen; During the rapid cooling process, the sunflower seeds are rapidly cooled through an air cooling tunnel. The wind speed of the air cooling tunnel is controlled within the range of 3m / s by a wind speed regulator, so that the sunflower seeds are cooled to 23°C within 5 minutes. Food-grade plastic bags are used for nitrogen-filled sealed packaging. The purity of nitrogen is 99.95% and the nitrogen pressure inside the bag is 5kPa.

[0017] Example 2 A production process for roasted sunflower seeds with antioxidant properties regulated by liquid chromatography, comprising the following steps: Step 1: Select high-quality sunflower seeds with full grains, no insect damage, no mildew, and a moisture content of 10% as raw materials; Step 2: Rinse the screened sunflower seeds with clean water to remove dust and impurities attached to the surface; then centrifuge the washed sunflower seeds; rinse with circulating clean water four times at a water flow rate of 1 m / s; when centrifuging the sunflower seeds, set the speed to 1000 r / min and the time for 5 minutes; Step 3: Performing liquid chromatography pre-test on the washed and dehydrated sunflower seeds to analyze the types and contents of antioxidant components therein and establish an initial component database; In the liquid chromatography pre-test, the sunflower seed samples were ground to a particle size of 0.5 mm and ultrasonically extracted with a 75% volume fraction ethanol solution at 45°C and 250 r / min for 35 min. The extract was filtered through a 0.45 μm filter membrane before liquid chromatography pre-test. The chromatographic conditions for the liquid chromatography pre-detection were as follows: C18 column (250 mm × 4.6 mm, 5 μm); mobile phase A was an aqueous solution containing 0.1% formic acid, and mobile phase B was acetonitrile; the gradient elution program was: 10 min, 20% B; 15 min, 40% B; 30 min, 60% B; 40 min, 80% B; 50 min, 90% B; the flow rate was 1.0 mL / min; the column temperature was 30°C; and the detection wavelength was 280 nm. Antioxidant ingredients include phenolic compounds, vitamin E, and flavonoids; among them, phenolic compounds include catechin, epicatechin, and chlorogenic acid; Step 4: Place the pre-tested sunflower seeds into a roasting device for segmented roasting, while simultaneously monitoring and dynamically controlling the relevant indicators of the sunflower seeds during the roasting process in real time; wherein, during the roasting process, a small amount of sunflower seed samples are taken out of the roasting device every 4 minutes for testing; The first stage of segmented roasting is at a temperature of 135°C, a rotation speed of 90 r / min, and a roasting time of 15 min; the second stage is at a temperature of 175°C, a rotation speed of 70 r / min, and a roasting time of 10 min. During real-time monitoring and dynamic control, 6g of sunflower seed samples were removed from the roasting equipment every 3 minutes, quickly cooled to room temperature, and then tested. If the antioxidant content did not meet expectations, the roasting temperature was adjusted by 3°C or the roasting time was extended / shortened by 2 minutes. Step 5: Using liquid chromatography to detect the antioxidant components in the sunflower seed sample in real time, comparing and analyzing the test results with the initial component database, and if it is found that the antioxidant content does not meet the expected target, adjusting the parameters such as roasting temperature and time; Step 6: After the roasting is completed, the sunflower seeds are quickly cooled and then sealed and packed with nitrogen; During the rapid cooling process, the sunflower seeds are rapidly cooled through an air cooling tunnel. The wind speed of the air cooling tunnel is controlled within the range of 4m / s by a wind speed regulator, so that the sunflower seeds are cooled to 25°C within 6 minutes. Food-grade aluminum foil bags are used for nitrogen-filled sealed packaging. The purity of nitrogen is 99.95% and the nitrogen pressure inside the bag is 10kPa. Example 3 A production process for roasted sunflower seeds with antioxidant properties regulated by liquid chromatography, comprising the following steps: Step 1: Select high-quality sunflower seeds with plump grains, no insect damage, no mildew, and a moisture content of 12% as raw materials; Step 2: Rinse the screened sunflower seeds with clean water to remove dust and impurities attached to the surface; then centrifuge the washed sunflower seeds; rinse with circulating clean water 5 times, and the water flow rate is 1m / s; when centrifuging the sunflower seeds, the speed is set to 1200r / min and the time is 3min; Step 3: Performing liquid chromatography pre-test on the washed and dehydrated sunflower seeds to analyze the types and contents of antioxidant components therein and establish an initial component database; In the liquid chromatography pre-test, the sunflower seed samples were ground to a particle size of 0.45 mm and ultrasonically extracted with an 80% ethanol solution at 50°C and 300 r / min for 30 min. The extract was filtered through a 0.45 μm filter membrane before liquid chromatography pre-test. The chromatographic conditions for the liquid chromatography pre-detection were as follows: C18 column (250 mm × 4.6 mm, 5 μm); mobile phase A was an aqueous solution containing 0.1% formic acid, and mobile phase B was acetonitrile; the gradient elution program was: 10 min, 10% B; 25 min, 30% B; 35 min, 50% B; 35 min, 70% B; 50 min, 90% B; the flow rate was 1.0 mL / min; the column temperature was 30°C; and the detection wavelength was 280 nm. Antioxidant ingredients include phenolic compounds, vitamin E, and flavonoids; among them, phenolic compounds include catechin, epicatechin, and chlorogenic acid; Step 4: Place the pre-tested sunflower seeds into a roasting device for segmented roasting, while simultaneously monitoring and dynamically controlling relevant indicators of the sunflower seeds during the roasting process in real time; wherein, during the roasting process, a small amount of sunflower seed samples are taken out of the roasting device every 5 minutes for testing; The first stage of segmented baking is at a temperature of 140°C, a rotation speed of 100 r / min, and a baking time of 12 min; the second stage is at a temperature of 180°C, a rotation speed of 80 r / min, and a baking time of 8 min; During real-time monitoring and dynamic control, 8g of sunflower seed samples were removed from the roasting equipment every 4 minutes, quickly cooled to room temperature, and then tested. If the antioxidant content did not meet expectations, the roasting temperature was adjusted by 5°C or the roasting time was extended / shortened by 2 minutes. Step 5: Using liquid chromatography to detect the antioxidant components in the sunflower seed sample in real time, comparing and analyzing the test results with the initial component database, and if it is found that the antioxidant content does not meet the expected target, adjusting the parameters such as roasting temperature and time; Step 6: After the roasting is completed, the sunflower seeds are quickly cooled and then sealed and packed with nitrogen; During the rapid cooling process, the sunflower seeds were rapidly cooled through an air cooling tunnel. The wind speed in the air cooling tunnel was controlled within the range of 5 m / s by a wind speed regulator, so that the sunflower seeds were cooled to 27°C within 8 minutes. When nitrogen is filled and sealed for packaging, either food-grade plastic bags or food-grade aluminum foil bags are used. The purity of nitrogen is 99.95%, and the nitrogen pressure in the bag is 10kPa. Performance test: The relevant indicators of each roasted sunflower seed sample produced in Examples 1 to 3 were tested as follows, and the test results were recorded in the following table: Test items Example 1 Example 2 Example 3 Total polyphenol content (mg / g) 2.89 2.97 2.93 Vitamin E (mg / 100g) 18.7 19.3 19.5 DPPH clearance rate / % 89.8 90.7 90.5 Peroxide value (g / 100g) 0.11 0.08 0.09 Shelf life / month 17 18 18 By comparing and analyzing the relevant data in the table, it can be seen that the present invention uses liquid chromatography technology to achieve accurate detection of sunflower seed antioxidant components and dynamic regulation of the roasting process, effectively improving the antioxidant properties of the product, ensuring stable and consistent product quality, and significantly extending the product shelf life, thereby meeting the market demand for high-quality sunflower seed products and promoting the upgrading of the sunflower seed processing industry. This shows that the roasted sunflower seed production process based on liquid chromatography to regulate antioxidant properties provided by the present invention has a broader market prospect and is more suitable for promotion.

[0018] Throughout this specification, references to terms such as "one embodiment," "example," or "specific example" indicate that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of the present invention. In this specification, schematic representations of these terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0019] The preferred embodiments of the present invention disclosed above are intended only to help illustrate the present invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the present invention to the specific embodiments described. Obviously, many modifications and variations are possible based on the content of this specification. These embodiments are selected and described in detail in this specification to better explain the principles and practical applications of the present invention, thereby enabling those skilled in the art to better understand and utilize the present invention. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A process for producing roasted sunflower seeds by regulating antioxidant properties based on liquid chromatography, characterized in that: The following steps are involved: Step 1: Select high-quality sunflower seeds with plump grains, no insect damage, no mildew, and a moisture content of 8-12% as raw materials; Step 2: Rinse the screened sunflower seeds with clean water to remove dust and impurities attached to the surface; then centrifuge the washed sunflower seeds for dehydration; Step 3: Performing liquid chromatography pre-test on the washed and dehydrated sunflower seeds to analyze the types and contents of antioxidant components therein and establish an initial component database; Step 4: Place the pre-tested sunflower seeds into a roasting device for segmented roasting, while simultaneously monitoring and dynamically controlling relevant indicators of the sunflower seeds during the roasting process in real time; wherein, during the roasting process, a small amount of sunflower seed samples are taken out of the roasting device every 3 to 5 minutes for testing; Step 5: Using liquid chromatography to detect the antioxidant components in the sunflower seed sample in real time, comparing and analyzing the test results with the initial component database, and if it is found that the antioxidant content does not meet the expected target, adjusting the parameters such as roasting temperature and time; Step 6: After the roasting is completed, the sunflower seeds are quickly cooled and then sealed and packed with nitrogen.

2. The process for producing roasted sunflower seeds with antioxidant properties regulated by liquid chromatography according to claim 1, characterized in that: When cleaning, use circulating water to rinse 3 to 5 times, and the water flow rate is 0.5 to 1 m / s.

3. The process for producing roasted sunflower seeds with antioxidant properties regulated by liquid chromatography according to claim 1, characterized in that: When the sunflower seeds are centrifugally dehydrated, the speed is set to 800-1200 r / min and the time is 3-5 minutes.

4. The process for producing roasted sunflower seeds with antioxidant properties regulated by liquid chromatography according to claim 1, characterized in that: In the liquid chromatography pre-test, the sunflower seed sample is ground to a particle size of ≤0.5 mm, and ultrasonically extracted with a volume fraction of 70-80% ethanol solution at a temperature of 40-50°C and a rotation speed of 200-300 r / min for 30-40 minutes. The extract is filtered through a 0.45 μm filter membrane before liquid chromatography pre-test.

5. The process for producing roasted sunflower seeds with antioxidant properties regulated by liquid chromatography according to claim 1, characterized in that: The chromatographic conditions for the liquid chromatography pre-detection are as follows: C18 chromatographic column (250 mm × 4.6 mm, 5 μm); mobile phase A is an aqueous solution containing 0.1% formic acid, and mobile phase B is acetonitrile; the gradient elution program is: 5-10 min, 10-30% B; 10-25 min, 30-50% B; 25-35 min, 50-70% B; 35-45 min, 70-90% B; 45-50 min, 90% B; the flow rate is 1.0 mL / min; the column temperature is 30°C; and the detection wavelength is 280 nm.

6. The process for producing roasted sunflower seeds with antioxidant properties regulated by liquid chromatography according to claim 1, characterized in that: The antioxidant components include phenolic compounds, vitamin E, and flavonoids; wherein the phenolic compounds include catechin, epicatechin, and chlorogenic acid.

7. The process for producing roasted sunflower seeds with antioxidant properties regulated by liquid chromatography according to claim 1, characterized in that: The first stage of the segmented frying has a temperature of 130-140° C., a rotation speed of 80-100 r / min, and a frying time of 12-15 min; the second stage has a temperature of 170-180° C., a rotation speed of 60-80 r / min, and a frying time of 8-10 min.

8. The process for producing roasted sunflower seeds with antioxidant properties regulated by liquid chromatography according to claim 1, characterized in that: During the real-time monitoring and dynamic control, 5 to 8 g of sunflower seed sample is taken out from the roasting equipment every 2 to 4 minutes, quickly cooled to room temperature, and then tested. If the antioxidant content does not meet expectations, the roasting temperature is adjusted by 2 to 5°C or the roasting time is extended / shortened by 1 to 2 minutes.

9. The process for producing roasted sunflower seeds with antioxidant properties regulated by liquid chromatography according to claim 1, characterized in that: During the rapid cooling process, the sunflower seeds are rapidly cooled through an air cooling tunnel. The wind speed of the air cooling tunnel is controlled by a wind speed regulator within the range of 3 to 5 m / s, so that the sunflower seeds are cooled to 23 to 27° C. within 5 to 8 minutes.

10. The process for producing roasted sunflower seeds with antioxidant properties regulated by liquid chromatography according to claim 1, characterized in that: When nitrogen is filled and sealed for packaging, either food-grade plastic bags or food-grade aluminum foil bags are used. The purity of nitrogen is ≥99.9%, and the nitrogen pressure in the bag is 5-10kPa.