CN101390556A - Peanut candy (crisp) and preparation method thereof - Google Patents
Peanut candy (crisp) and preparation method thereof Download PDFInfo
- Publication number
- CN101390556A CN101390556A CNA2008100464212A CN200810046421A CN101390556A CN 101390556 A CN101390556 A CN 101390556A CN A2008100464212 A CNA2008100464212 A CN A2008100464212A CN 200810046421 A CN200810046421 A CN 200810046421A CN 101390556 A CN101390556 A CN 101390556A
- Authority
- CN
- China
- Prior art keywords
- sugar
- peanut
- parts
- shelled peanut
- white granulated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses a peanut candy (crisp), which comprises the following raw materials in parts by weight: 58-65 parts of peanut kernels, 15-20 parts of chemical maltose, 12-17 parts of white granulated sugar and 3-10 parts of edible oil, and is prepared by the steps of preparing materials, processing the peanut kernels, melting sugar, sieving, boiling the sugar, preheating cooked peanut kernels, stirring and forming.
Description
[technical field]
The present invention relates to peanut sugar (shortcake) and preparation method thereof.
[background technology]
Peanut brittle (shortcake) is found during the time ruled by Emperor Guang Xu and is propagated later age and gain the name because of the Qing Dynasty, be to form by the shelled peanut of no any additives is refining, and peanut is flat, flavor is sweet, can be amusing stomach, moistening lung for removing phlegm, nourishing regulating the qi flowing in the channels, clearing cough-relieving, nutrition preferably and medical value are arranged, the peanut brittle of preparing has, and sweet, white, fragrant, crisp pool is natural, delicious and crisp is tasty and refreshing, suitable to people of all ages characteristics, be loved by the people, its manufacture craft generally comprises shelled peanut processing, changes sugar, crosses sieve, sugar cook, spice, moulding several steps.There is sweet greasy, the shortcoming such as loose, crunching is hard inadequately of mouthfeel in existing peanut brittle (shortcake), with regard to its basic reason, be because shelled peanut and sugar content ratio not science cause, the content of sugar is main, generally surpassed more than 60% of peanut brittle gross weight, high person reaches 70-80%, and shelled peanut only accounts for about 30% of finished product peanut brittle weight, for a long time, people thirst for increasing the content of shelled peanut in peanut brittle, but regrettably, before the present invention, be in the news without any the technical scheme that addresses this problem.
[summary of the invention]
The applicant finds, in the peanut brittle process, especially in the spice stage, the temperature when sugar becomes pasty state is about 135 ℃, when moving away from stove fire adding shelled peanut for 160 ℃, can cause products temperature to reduce rapidly, cause sugar to solidify rapidly and can not add shelled peanut again and mixed the lower main cause of the content of shelled peanut in peanut brittle that Here it is from pasty state, for this reason, the applicant is by repetition test, and having found finally increases the method for shelled peanut content, thereby has finished the present invention.
The object of the present invention is to provide the higher peanut brittle of a kind of shelled peanut content; Another object of the present invention provides a kind of preparation method who prepares this peanut brittle.
The raw material consumption of peanut brittle of the present invention is also groped Test Summary in a large number through the inventor and is drawn, and each amounts of components can both guarantee to realize goal of the invention in following ranges:
One peanut sugar (shortcake), it mainly is the raw material one-tenth by following parts by weight:
Shelled peanut 58-65 part, chemical maltose 15-20 part, white granulated sugar 12-17 part, edible oil 3-10 part;
Be preferably: 61 parts of shelled peanuts, 17 parts of chemical maltoses, 15 parts of white granulated sugars, 7 parts of edible oils.
Above-mentioned raw materials all is conventional raw material, all can buy from market, wherein chemical maltose also is referred to as the glue maltosemalt sugar, soft sweets, for the grain of Chinese sorghum, rice, barley, grain, corn and other starches matter is raw material, the food through the fermentation saccharification is made has soft, hard two kinds, soft person claims the glue maltosemalt sugar, hard person claims white maltose, all can be used as medicine, but based on the glue maltosemalt sugar.
Prepare the method for above-mentioned peanut brittle (shortcake), comprise the steps:
(1) take by weighing each raw material shelled peanut, maltose, white granulated sugar and edible oil, standby;
(2) shelled peanut processing: shelled peanut is baked to medium well, when color still is white in color, the peeling of promptly coming out of the stove, it is stand-by to select the shelled peanut that nothing goes mouldy again;
(3) change sugar: heat after putting into the white granulated sugar of described weight proportion in the pot and being equivalent to the water of white granulated sugar weight 25-30%, after white granulated sugar fully dissolves, promptly add the chemical maltose of described weight proportion, form liquid glucose;
(4) cross sieve: after above-mentioned filtering sugar solution by using is removed impurity, pour another sugar pot into;
(5) stir off: continue the heating liquid glucose, and stir off while stirring, when temperature to be tasted with discrimination reached 135 ℃, sugar juice formed massecuite, added the edible oil of described weight proportion then and stirred, and temperature to be tasted with discrimination moves away from stove fire when reaching 160 ℃;
(6) the ripe shelled peanut with select in the step (2) is heated to 50-90 ℃;
(7) spice moulding: after sugar boiler moves away from stove fire, in pot, pour into through the ripe shelled peanut of step (6) heating immediately and stir, compressing tablet after the cooled and solidified, peanut brittle (shortcake) is promptly made in stripping and slicing.
The present invention has following advantage with respect to background technology:
Because the present invention has increased the proportion of shelled peanut in peanut brittle (shortcake) effectively, be increased to 58-65% by original 20-30%, both kept sugar cementation therein, the product that has thoroughly changed original sugar again and be major ingredient is formed structure, makes that its goods are agreeably sweet, structure is loose, just melt in the mouth; Simultaneously, in method provided by the invention, in terms of existing technologies, before the spice step, at first selected shelled peanut is preheated, its temperature is improved, and this just helps in the spice process, is unlikely to make the rapid reduction of temperature of massecuite and solidify, thereby guaranteed the addition of shelled peanut, but, need to prove that the addition of shelled peanut is not high more good more, this need take into account sugar can present caking property preferably within it, guarantee its shape of products, simultaneously, neither improve the temperature of shelled peanut simply, add more substantial shelled peanut, this also is uneconomic, and therefore, content range and the pre-heating temperature of shelled peanut of shelled peanut in peanut brittle need be selected and determine by a large amount of tests.
[specific embodiment]
Below by embodiment the present invention is described in further detail, but the present invention has more than and is limited to these examples, such as, in order to adjust taste, adding salt that can be an amount of in order to brighten goods, can add sodium bicarbonate of trace or the like.
Embodiment 1:
(1) takes by weighing each raw material for standby by following weight proportion: 58 parts of shelled peanuts, 20 parts of chemical maltoses, 17 parts of white granulated sugars, 5 parts of edible oils.
(2) shelled peanut processing: shelled peanut is baked to medium well, when color still is white in color, the peeling of promptly coming out of the stove, it is stand-by to select the shelled peanut that nothing goes mouldy again;
(3) change sugar: heat after putting into the white granulated sugar of described weight proportion in the pot and being equivalent to the water of white granulated sugar weight 25-30%, after white granulated sugar fully dissolves, promptly add the chemical maltose of described weight proportion, form liquid glucose;
(4) cross sieve: after above-mentioned filtering sugar solution by using is removed impurity, pour another sugar pot into;
(5) stir off: continue the heating liquid glucose, and stir off while stirring, when temperature to be tasted with discrimination reached 135 ℃, sugar juice formed massecuite, added the edible oil of described weight proportion then and stirred, and temperature to be tasted with discrimination moves away from stove fire when reaching 160 ℃;
(6) the ripe shelled peanut with select in the step (2) is heated to 50 ℃;
(7) spice moulding: after sugar boiler moves away from stove fire, in pot, pour into through the ripe shelled peanut of step (6) heating immediately and stir, compressing tablet after the cooled and solidified, peanut brittle (shortcake) is promptly made in stripping and slicing.
Embodiment 2:
(1) takes by weighing each raw material for standby by following weight proportion: 61 parts of shelled peanuts, 17 parts of chemical maltoses, 15 parts of white granulated sugars, 7 parts of edible oils.
(2) shelled peanut processing: shelled peanut is baked to medium well, when color still is white in color, the peeling of promptly coming out of the stove, it is stand-by to select the shelled peanut that nothing goes mouldy again;
(3) change sugar: heat after putting into the white granulated sugar of described weight proportion in the pot and being equivalent to the water of white granulated sugar weight 25-30%, after white granulated sugar fully dissolves, promptly add the chemical maltose of described weight proportion, form liquid glucose;
(4) cross sieve: after above-mentioned filtering sugar solution by using is removed impurity, pour another sugar pot into;
(5) stir off: continue the heating liquid glucose, and stir off while stirring, when temperature to be tasted with discrimination reached 135 ℃, sugar juice formed massecuite, added the edible oil of described weight proportion then and stirred, and temperature to be tasted with discrimination moves away from stove fire when reaching 160 ℃;
(6) the ripe shelled peanut with select in the step (2) is heated to 60 ℃;
(7) spice moulding: after sugar boiler moves away from stove fire, in pot, pour into through the ripe shelled peanut of step (6) heating immediately and stir, compressing tablet after the cooled and solidified, peanut brittle (shortcake) is promptly made in stripping and slicing.
Embodiment 3:
(1) takes by weighing each raw material for standby by following weight proportion: 65 parts of shelled peanuts, 15 parts of chemical maltoses, 12 parts of white granulated sugars, 8 parts of edible oils;
(2) shelled peanut processing: shelled peanut is baked to medium well, when color still is white in color, the peeling of promptly coming out of the stove, it is stand-by to select the shelled peanut that nothing goes mouldy again;
(3) change sugar: heat after putting into the white granulated sugar of described weight proportion in the pot and being equivalent to the water of white granulated sugar weight 25-30%, after white granulated sugar fully dissolves, promptly add the chemical maltose of described weight proportion, form liquid glucose;
(4) cross sieve: after above-mentioned filtering sugar solution by using is removed impurity, pour another sugar pot into;
(5) stir off: continue the heating liquid glucose, and stir off while stirring, when temperature to be tasted with discrimination reached 135 ℃, sugar juice formed massecuite, added the edible oil of described weight proportion then and stirred, and temperature to be tasted with discrimination moves away from stove fire when reaching 160 ℃;
(6) the ripe shelled peanut with select in the step (2) is heated to 90 ℃;
(7) spice moulding: after sugar boiler moves away from stove fire, in pot, pour into through the ripe shelled peanut of step (6) heating immediately and stir, compressing tablet after the cooled and solidified, peanut brittle (shortcake) is promptly made in stripping and slicing.
Claims (3)
1, a peanut sugar (shortcake) is characterized in that it mainly is made up of the raw material of following parts by weight: shelled peanut 58-65 part, chemical maltose 15-20 part, white granulated sugar 12-17 part, edible oil 3-10 part.
2, peanut brittle according to claim 1 (shortcake), wherein the consumption of each raw material is: 61 parts of shelled peanuts, 17 parts of chemical maltoses, 15 parts of white granulated sugars, 7 parts of edible oils.
3, the preparation method of claim 1 or 2 described peanut brittle (shortcake), it comprises the following steps:
(1) take by weighing each raw material shelled peanut, maltose, white granulated sugar and edible oil, standby;
(2) shelled peanut processing: shelled peanut is baked to medium well, when color still is white in color, the peeling of promptly coming out of the stove, it is stand-by to select the shelled peanut that nothing goes mouldy again;
(3) change sugar: heat after putting into the white granulated sugar of described weight proportion in the pot and being equivalent to the water of white granulated sugar weight 25-30%, after white granulated sugar fully dissolves, promptly add the chemical maltose of described weight proportion, form liquid glucose;
(4) cross sieve: after above-mentioned filtering sugar solution by using is removed impurity, pour another sugar pot into;
(5) stir off: continue the heating liquid glucose, and stir off while stirring, when temperature to be tasted with discrimination reached 135 ℃, sugar juice formed massecuite, added the edible oil of described weight proportion then and stirred, and temperature to be tasted with discrimination moves away from stove fire when reaching 160 ℃;
(6) the ripe shelled peanut with select in the step (2) is heated to 50-90 ℃;
(7) spice moulding: after sugar boiler moves away from stove fire, in pot, pour into through the ripe shelled peanut of step (6) heating immediately and stir, compressing tablet after the cooled and solidified, peanut brittle (shortcake) is made in stripping and slicing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100464212A CN101390556B (en) | 2008-10-28 | 2008-10-28 | Preparation method of peanut candies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100464212A CN101390556B (en) | 2008-10-28 | 2008-10-28 | Preparation method of peanut candies |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101390556A true CN101390556A (en) | 2009-03-25 |
| CN101390556B CN101390556B (en) | 2011-01-26 |
Family
ID=40491219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100464212A Active CN101390556B (en) | 2008-10-28 | 2008-10-28 | Preparation method of peanut candies |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101390556B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878848A (en) * | 2010-07-05 | 2010-11-10 | 丽江先锋食品开发有限公司 | Perilla candy and making method thereof |
| CN102302079A (en) * | 2011-08-27 | 2012-01-04 | 雅客（中国）有限公司 | Formula of crispy candies with fruits and preparation method |
| CN103141770A (en) * | 2013-03-07 | 2013-06-12 | 王玉兰 | Peanut and dried-longan sugar |
| CN103783111A (en) * | 2014-01-16 | 2014-05-14 | 天益食品（徐州）有限公司 | Burdock crisps and preparation method thereof |
| CN108740246A (en) * | 2018-05-15 | 2018-11-06 | 洽洽食品股份有限公司 | A kind of preparation method and nut crisp fritter of nut crisp fritter |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549424A (en) * | 2016-06-30 | 2018-01-09 | 重庆凰巢实业有限公司 | A kind of preparation method of peanut crisp food |
| CN106666048A (en) * | 2016-12-27 | 2017-05-17 | 李康康 | Fruit flavored sugar crisp cakes and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082334A (en) * | 1992-08-07 | 1994-02-23 | 王步宏 | A kind of technology for producing candy |
| CN101176494A (en) * | 2006-11-09 | 2008-05-14 | 戴红谱 | Coffee peanut brittle tablet and preparation method thereof |
-
2008
- 2008-10-28 CN CN2008100464212A patent/CN101390556B/en active Active
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878848A (en) * | 2010-07-05 | 2010-11-10 | 丽江先锋食品开发有限公司 | Perilla candy and making method thereof |
| CN102302079A (en) * | 2011-08-27 | 2012-01-04 | 雅客（中国）有限公司 | Formula of crispy candies with fruits and preparation method |
| CN102302079B (en) * | 2011-08-27 | 2014-08-27 | 雅客（中国）有限公司 | Formula of crispy candies with fruits and preparation method |
| CN103141770A (en) * | 2013-03-07 | 2013-06-12 | 王玉兰 | Peanut and dried-longan sugar |
| CN103783111A (en) * | 2014-01-16 | 2014-05-14 | 天益食品（徐州）有限公司 | Burdock crisps and preparation method thereof |
| CN103783111B (en) * | 2014-01-16 | 2015-07-15 | 天益食品（徐州）有限公司 | Burdock crisps and preparation method thereof |
| CN108740246A (en) * | 2018-05-15 | 2018-11-06 | 洽洽食品股份有限公司 | A kind of preparation method and nut crisp fritter of nut crisp fritter |
| CN108740246B (en) * | 2018-05-15 | 2022-04-08 | 洽洽食品股份有限公司 | Preparation method of nut crisps and nut crisps |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101390556B (en) | 2011-01-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101390556B (en) | Preparation method of peanut candies | |
| CN104757060B (en) | A kind of seedpod of the lotus dietary fiber cookies and preparation method thereof | |
| CN103005298B (en) | Brown rice snow cake and preparation method thereof | |
| CN102406196B (en) | Method for producing low-fat low-sugar lotus paste stuffing with auxiliary ultrasonic processing | |
| CN104105415A (en) | Processed konjak food or drink having effect of inhibiting increase in blood sugar level | |
| CN103783247A (en) | Blueberry peanut crisps and preparation method thereof | |
| CN101810334A (en) | Konjak snack food and preparation method thereof | |
| JP2007167056A (en) | Method for producing pearl jelly | |
| CN107028146A (en) | Natural palm sugar flavour enhancer and preparation method thereof | |
| KR101512679B1 (en) | syrup powder And manufacturing method thereof | |
| CN108541926A (en) | A kind of peanut butter and preparation method thereof | |
| KR101791325B1 (en) | Method for Producing Grain Syrup With Oat And Grain Syrup Produced By Thereof | |
| CN107683939A (en) | A kind of herbal tea candy and preparation method thereof | |
| CN110419706A (en) | A kind of sea salt taste original sunflower seed and preparation method thereof | |
| CN102150734A (en) | Ice cream | |
| CN104824110A (en) | Pastry containing gamma-aminobutyric acid | |
| KR101849167B1 (en) | Manufacture method of grain syrup | |
| JP5718678B2 (en) | Non-heat-processed food or non-heat-processed beverage using brown rice just before germination | |
| CN107212283A (en) | A kind of crisp nutritious coarse cereals crispy rice and preparation method thereof | |
| KR102284193B1 (en) | Manufacturing method of scorched rice containing natural materials | |
| CN104522276A (en) | Oat bran nutritive snickers and making method thereof | |
| CN107509781A (en) | A kind of processing method of potato cake | |
| KR20110023193A (en) | Functional grain syrup and gochujang using thereof | |
| CN109043317A (en) | A kind of low sugar yacon rice dumpling | |
| KR20160069772A (en) | Sikhye Using Purple Sweet Potato and a Production Method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP03 | Change of name, title or address |
Address after: 642450 No.158, group 13, Shengli Street, Zhenxi Town, Weiyuan County, Neijiang City, Sichuan Province Patentee after: Huang Laowu Address before: 642453 victory Street town of Weiyuan County in Sichuan Province town of West China No. 13 Weiyuan County food factory Patentee before: Huang Chongyou |
|
| CP03 | Change of name, title or address | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220524 Address after: 642453 Building 5, No. 197, Zhongxin street, West Town, Weiyuan County, Neijiang City, Sichuan Province Patentee after: HUANG LAOWU FOOD Co.,Ltd. Address before: No. 158, group 13, Shengli Street, Zhenxi Town, Weiyuan County, Neijiang City, Sichuan 642450 Patentee before: Huang Laowu |
|
| TR01 | Transfer of patent right |