CN105595284A - Preparation method of roasted peanuts - Google Patents
Preparation method of roasted peanuts Download PDFInfo
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- CN105595284A CN105595284A CN201510749998.XA CN201510749998A CN105595284A CN 105595284 A CN105595284 A CN 105595284A CN 201510749998 A CN201510749998 A CN 201510749998A CN 105595284 A CN105595284 A CN 105595284A
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Abstract
The invention discloses a preparation method of roasted peanuts, and belongs to the technical field of food processing. The preparation method comprises following steps: peanuts to be treated are immersed in warm water at 40 DEG C for 4h; water on the surfaces is removed; and direct roasting at a low temperature of 160 DEG C is carried out. Moisture saturation states of peanuts are achieved because of long time immersion in warm water, and low temperature roasting is adopted, so that peanut coat softening caused by rupture of tissues such as cell membranes and cell walls of peanuts in roasting process is avoided. When the peanuts roasted at moisture saturation states are subjected to sized dicing or chipping, and are added into food such as quick-frozen food, ice cream, Snickers, and biscuit, water absorbing softening is not easily caused, crisp mouthfeel can be maintained for a long term, and peanut coat softening is not caused.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of preparation method who cures peanut.
Background technology
The nutritive value of peanut is high, and in shelled peanut, fat content is 45%～60%, and protein content is22%～36%, sugar content is 20% left and right, and contains abundant unrighted acid, phytosterol,The active substance of plant such as vitamin E, amino acids distribution is extensive simultaneously, is rich in 8 kinds of amino of needed by humanAcid, no matter add in animal food or vegetable food, can play and improve food quality, strengtheningThe effect of food nutrition, the various nutraceutical of suitable for making. Because peanut has pyrazine class in bake processA series of aromatic substances such as compound, aldehydes, ester class evaporate, and make peanut processing product have spyDifferent strong fragrance, gives peanut more functional quality, except can be for making peanut oil,Can also, by human consumption after the processing such as the cooking methods of frying, explode, boil, can also be made into peanut simultaneouslySauce, Peanut Squares and various candy, cake etc.
The distinctive crisp hard mouthfeel of frying and toast earthnut is and welcomed by the people, and still traditional frying is spentRaw as salty stir-fry peanut, spiced peanut, spiced salt peanut etc., place after tens days or some months peanut mouthfeel skinSoft, particularly peanut adds in food less than two weeks through pulverizing certain granularity, and peanut mouthfeel is soft and soggy,Peanut granular sensation is not strong. Meanwhile, traditional toast earthnut also exists baking temperature high, causes seeking in peanutThe loss of forming point. Due to the defect of above-mentioned traditional frying and toast earthnut process, people are continuousThe new method of development frying and toast earthnut, as Chinese patent CN104171765 discloses a kind of band seed coatSoak the method for toast earthnut benevolence, comprise successively examination, select, soak, dry, baking, cooling etc.Operating procedure, the concrete grammar wherein soaking is that a soak (40 kg of water+5 kilogram salt) soaks400 kilograms of raw materials, the time is 3～4 minutes; The concrete grammar drying is to pack the raw material soaking into drenchWater tank, is placed on drench waterwheel, pushes and dries district, and dry district's temperature and remain on 15～20 DEG C, humidity 30～50%,Dry 4 hours; The concrete grammar of baking is: baking temperature is controlled at 180～200 DEG C, and baking time is45～50 minutes. Although the method has reduced baking temperature, retain to greatest extent peanut nutrition composition,The toast earthnut that the method is produced still exists long-time placement to cause peanut mouthfeel soft and soggy, peanut particleFeel not strong defect.
Summary of the invention
In order to overcome the defect of prior art, the object of this invention is to provide a kind of preparation side of curing peanutMethod, improves the mouthfeel of curing peanut, and the peanut that cures of preparation passes through pelletizing or chips and add flower in food toLife can be protected crisp for a long time.
In order to realize above object, the technical solution adopted in the present invention is:
Cure a preparation method for peanut, comprise following operating procedure:
1) soak: pending peanut is put into 40 DEG C of water, soak 4 hours; Guarantee that water can soak completelyNo peanut;
2) dehydration: slough step 1) in the moisture on peanut surface after soaking;
3) baking: by step 2) in dehydration after peanut at 160～165 DEG C of temperature, baking 40～42Minute, complete.
Preferably, the concrete grammar of described dehydration is: with blower fan by step 1) in the peanut surface of soakingMoisture blow away.
In order further to improve the quality of the peanut of preparation, preferred, also comprise pending peanut is enteredAfter row cleaning, soak again; Wherein cleaning concrete grammar be, the peanut shell in pending peanut,Grogs, go mouldy and bad grain is rejected.
Preferably, also comprise step 3) baking after peanut cooling after, take off scarlet processing.
Described cooling concrete grammar is: by step 3) baking after peanut blower fan be cooled to room temperature.
The concrete grammar of described de-scarlet is: utilize physical friction, scarlet is sloughed with peeling machine.
In order further to improve the quality of the peanut of preparation, preferred, also comprise the peanut after de-scarletAfter picking, vacuum packaging.
The described concrete grammar of picking is that incomplete de-scarlet, bad grain, moldy kernel are rejected.
Described pending peanut is Shandong flower peanut.
The present invention cures the preparation method of peanut, and pending peanut is placed in 40 DEG C of warm water and soaks 4Hour, and then after surperficial moisture is sloughed, directly under cryogenic conditions, toast. Due to for a long timeEmerge in worm water makes the state of peanut in completely full water, and adopts the mode of 160～165 DEG C of low-temperature bakes,Avoid causing the breaking of tissue such as peanut interior detail after birth, cell membrane in bake process and cause soft and soggy.Meanwhile, the peanut toasting out under the state of this completely full water through pelletizing or chip add to quick-frozen food,In the food such as ice cream, scholar's power frame, biscuit, be difficult for water suction deliquescing, can keep for a long time crisp mouthSense, there will not be soft and soggy phenomenon.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is elaborated.
Embodiment 1
The present embodiment cures the preparation method of peanut, and concrete operation step is:
1) peanut cleaning: get pending Shandong flower peanut, by the peanut shell in peanut, grogs, moldy kernelAnd bad grain is rejected;
2) soak: by step 1) in Shandong flower peanut after cleaning put into 40 DEG C of water, the complete submergence flower of waterRaw, and keep water temperature constant, soak 4 hours;
3) dehydration: with blower fan by step 2) in the moisture on peanut surface after soaking blow away;
4) baking: by step 3) in peanut after dehydration put into Multi-function baking oven, at 162 DEG CUnder baking temperature, toast 41 minutes;
5) cooling: by step 4) baking after peanut be cooled to room temperature with blower fan;
6) de-scarlet: by step 5) cooled peanut puts into peeling machine, utilizes the former of physical frictionReason, sloughs peanut red coat;
7) pick: to step 6) peanut after de-scarlet picks, reject decortication not exclusively, bad grainAnd moldy kernel;
8) vacuumize packaging: by step 7) pick qualified peanut and vacuumize and pack with vacuum bag, completeBecome.
Embodiment 2
The present embodiment cures the preparation method of peanut, and concrete operation step is:
1) peanut cleaning: get pending Shandong flower peanut, by the peanut shell in peanut, grogs, moldy kernelAnd bad grain is rejected;
2) soak: by step 1) in Shandong flower peanut after cleaning put into 40 DEG C of water, the complete submergence flower of waterRaw, and keep water temperature constant, soak 4 hours;
3) dehydration: with blower fan by step 2) in the moisture on peanut surface after soaking blow away;
4) baking: by step 3) in peanut after dehydration put into Multi-function baking oven, at 160 DEG CUnder baking temperature, toast 42 minutes;
5) cooling: by step 4) baking after peanut be cooled to room temperature with blower fan;
6) de-scarlet: by step 5) cooled peanut puts into peeling machine, utilizes the former of physical frictionReason, sloughs peanut red coat;
7) pick: to step 6) peanut after de-scarlet picks, reject decortication not exclusively, bad grainAnd moldy kernel;
8) vacuumize packaging: by step 7) pick qualified peanut and vacuumize and pack with vacuum bag, completeBecome.
Embodiment 3
The present embodiment cures the preparation method of peanut, and concrete operation step is:
1) peanut cleaning: get pending Shandong flower peanut, by the peanut shell in peanut, grogs, moldy kernelAnd bad grain is rejected;
2) soak: by step 1) in Shandong flower peanut after cleaning put into 40 DEG C of water, the complete submergence flower of waterRaw, and keep water temperature constant, soak 4 hours;
3) dehydration: with blower fan by step 2) in the moisture on peanut surface after soaking blow away;
4) baking: by step 3) in peanut after dehydration put into Multi-function baking oven, at 165 DEG CUnder baking temperature, toast 40 minutes;
5) cooling: by step 4) baking after peanut be cooled to room temperature with blower fan;
6) de-scarlet: by step 5) cooled peanut puts into peeling machine, utilizes the former of physical frictionReason, sloughs peanut red coat;
7) pick: to step 6) peanut after de-scarlet picks, reject decortication not exclusively, bad grainAnd moldy kernel;
8) vacuumize packaging: by step 7) pick qualified peanut and vacuumize and pack with vacuum bag, completeBecome.
Comparative example 1
This comparative example is cured the preparation method of peanut, and concrete operation step is:
1) peanut cleaning: get pending Shandong flower peanut, by the peanut shell in peanut, grogs, moldy kernelAnd bad grain is rejected;
2) soak: by step 1) in Shandong flower peanut after cleaning put into soak and soak 3～4 minutes;Wherein soak is the mixed liquor of water and salt, and concrete usage ratio is: 40 kg of water+5 kilogram salt systemsThe 400 kilograms of peanuts of the corresponding immersion of soak that become;
3) dehydration: pack the peanut soaking into drench water tank, be placed on drench waterwheel, push and dry district,Dry district's temperature and remain on 20 DEG C, humidity 50%, dries 4 hours;
4) baking: by step 3) in peanut after dehydration put into Multi-function baking oven, at 180 DEG CUnder baking temperature, toast 45 minutes;
5) cooling: by step 4) baking after peanut be cooled to room temperature with blower fan;
6) de-scarlet: by step 5) cooled peanut puts into peeling machine, utilizes the former of physical frictionReason, sloughs peanut red coat;
7) pick: to step 6) peanut after de-scarlet picks, reject decortication not exclusively, bad grainAnd moldy kernel;
8) vacuumize packaging: by step 7) pick qualified peanut and vacuumize and pack with vacuum bag, completeBecome.
Comparative example 2
This comparative example is cured the preparation method of peanut, and pending peanut is not carried out to immersion treatment and dehydrationProcess, other are with embodiment 1.
Effect test
Method one: get the peanut that cures prepared by embodiment 1, comparative example 1 and comparative example 2, be placed on relativelyHumidity is, in 75% environment, to place after 6 hours, tastes its mouthfeel, and result shows, embodiment 1 makesThe standby peanut that cures still has crisp mouthfeel, and the peanut that cures prepared by comparative example 1 and comparative example 2 goes outExisting soft and soggy phenomenon, do not have crisp mouthfeel, and the soft and soggy phenomenon of comparative example 2 is the most serious.
Method two: get the peanut that cures prepared by embodiment 1, comparative example 1 and comparative example 2, pelletizing, addsEnter in ice cream, taste the mouthfeel of peanut in the ice cream of preparing, result demonstration, prepared by embodiment 1Cure peanut and still there is crisp mouthfeel, and there is skin in the peanut that cures prepared by comparative example 1 and comparative example 2Soft phenomenon, does not have crisp mouthfeel, and the soft and soggy phenomenon of comparative example 2 is the most serious.
Above-mentioned result of the test shows that the present invention cures the preparation method of peanut, can improve the mouth that cures peanutSense, makes the peanut that cures of preparation add to while use in food and can keep for a long time crisp hard mouthfeel.
Claims (8)
1. a preparation method who cures peanut, is characterized in that, comprises following operating procedure:
1) soak: pending peanut is put into 40 DEG C of water, soak 4 hours;
2) dehydration: slough step 1) in the moisture on peanut surface after soaking;
3) baking: by step 2) in dehydration after peanut at 160～165 DEG C of temperature, baking 40～42Minute, complete.
2. the preparation method who cures peanut according to claim 1, is characterized in that, described dehydrationConcrete grammar be: with blower fan by step 1) in the moisture on the peanut surface of soaking blow away.
3. the preparation method who cures peanut according to claim 1, is characterized in that, also comprise byPending peanut soaks after clearing up again; Wherein the concrete grammar of cleaning is, pending flowerPeanut shell, grogs in life, go mouldy and bad grain is rejected.
4. according to the preparation method who cures peanut described in claim 1～3 any one, it is characterized in that,Also comprise step 3) baking after peanut cooling after, take off scarlet processing.
5. the preparation method who cures peanut according to claim 4, is characterized in that, described coolingConcrete grammar be: by step 3) baking after peanut blower fan be cooled to room temperature.
6. the preparation method who cures peanut according to claim 4, is characterized in that, described de-redThe concrete grammar of clothing is: utilize physical friction, scarlet is sloughed with peeling machine.
7. the preparation method who cures peanut according to claim 4, is characterized in that, also comprise byAfter peanut after de-scarlet is picked, vacuum packaging.
8. the preparation method who cures peanut according to claim 7, is characterized in that, described in pickConcrete grammar be, de-scarlet not exclusively, bad grain, moldy kernel reject.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510749998.XA CN105595284A (en) | 2015-10-30 | 2015-10-30 | Preparation method of roasted peanuts |
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| CN201510749998.XA CN105595284A (en) | 2015-10-30 | 2015-10-30 | Preparation method of roasted peanuts |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111602795A (en) * | 2020-06-29 | 2020-09-01 | 海口橄爱餐饮管理有限公司 | Crispy red onion nuts and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907973A (en) * | 2013-01-07 | 2014-07-09 | 程长青 | Purely-natural low temperature baked peanut powder and its making method |
| CN104146294A (en) * | 2014-08-29 | 2014-11-19 | 乳山市金果花生制品有限公司 | Low temperature baking method of hulled peanut kernels |
| CN104172305A (en) * | 2014-07-03 | 2014-12-03 | 湖北红福食品工贸有限公司 | Preparation process of dried salted peanuts |
| CN104171765A (en) * | 2014-07-07 | 2014-12-03 | 乳山市金果花生制品有限公司 | Method for soaking roasted peanut kernel with seed coat |
| CN104187891A (en) * | 2014-08-29 | 2014-12-10 | 乳山市金果花生制品有限公司 | Method for baking chopped peanuts at low temperature |
| CN104544349A (en) * | 2015-01-15 | 2015-04-29 | 乳山市金果花生制品有限公司 | Method for baking half peanut kernels at low temperature |
-
2015
- 2015-10-30 CN CN201510749998.XA patent/CN105595284A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907973A (en) * | 2013-01-07 | 2014-07-09 | 程长青 | Purely-natural low temperature baked peanut powder and its making method |
| CN104172305A (en) * | 2014-07-03 | 2014-12-03 | 湖北红福食品工贸有限公司 | Preparation process of dried salted peanuts |
| CN104171765A (en) * | 2014-07-07 | 2014-12-03 | 乳山市金果花生制品有限公司 | Method for soaking roasted peanut kernel with seed coat |
| CN104146294A (en) * | 2014-08-29 | 2014-11-19 | 乳山市金果花生制品有限公司 | Low temperature baking method of hulled peanut kernels |
| CN104187891A (en) * | 2014-08-29 | 2014-12-10 | 乳山市金果花生制品有限公司 | Method for baking chopped peanuts at low temperature |
| CN104544349A (en) * | 2015-01-15 | 2015-04-29 | 乳山市金果花生制品有限公司 | Method for baking half peanut kernels at low temperature |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111602795A (en) * | 2020-06-29 | 2020-09-01 | 海口橄爱餐饮管理有限公司 | Crispy red onion nuts and preparation method thereof |
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Application publication date: 20160525 |
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