CN102599560B - 一种低过氧化值裹衣花生制备方法 - Google Patents

一种低过氧化值裹衣花生制备方法 Download PDF

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CN102599560B
CN102599560B CN2012100486970A CN201210048697A CN102599560B CN 102599560 B CN102599560 B CN 102599560B CN 2012100486970 A CN2012100486970 A CN 2012100486970A CN 201210048697 A CN201210048697 A CN 201210048697A CN 102599560 B CN102599560 B CN 102599560B
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贾玉洁
孙宝国
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QINGDAO BAOQUAN PEANUTS PRODUCTS CO Ltd
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Abstract

本发明公开了一种低过氧化值裹衣花生制备方法,属于花生食品加工领域,其制备方法步骤包括:(1)裹衣;(2)真空远红外烘烤;(3)冷却;(4)涂可食膜;(5)真空远红外烘烤,通过上述五步使裹衣花生即保证了烘烤质量的统一性,又有效的隔绝了氧气和水分,延长了保质期,有效的提高了货架期和产品出口期限,经济效益显著。

Description

一种低过氧化值裹衣花生制备方法
技术领域
本发明涉及一种低过氧化值裹衣花生制备方法,属于花生食品加工领域。 
背景技术
现有的裹衣花生生产过程中,烘烤工艺使用简单的烤炉或者烤箱烘烤,烘烤不均匀,造成烘烤后质量不稳定,而烘烤后,由于裹衣花生制品不能有效隔绝氧气和水分,产品易快速氧化而腐坏,使产品的保质期大大缩短,影响货架期及制品出口。 
发明内容
本发明的目的是解决现有技术中的不足,提供一种低过氧化值裹衣花生制备方法,保证烘烤的质量统一且有效隔绝氧气和水分,延长了保质期。 
为达到上述目的,本发明所采用的技术手段是,一种低过氧化值裹衣花生制备方法,包括以下步骤: 
(1)裹衣:称取相同重量的裹衣粉和花生仁,将花生仁加入裹衣机内, 加入一层糖浆,加入一层裹衣粉,重复添加直至将裹衣粉快加完,待裹衣花生表面呈干燥状,再裹上一层;
(2)真空远红外烘烤:将裹好衣的裹衣花生制品放于真空远红外真空烘烤锅炉中,密闭环境,抽真空,真空度0.04~0.06MPa,105~110℃烘烤,烘烤时间25~30min;
(3)冷却:烘烤结束后,冷却至40℃以下;
(4)涂可食膜:将膜液涂抹于裹衣花生表面,在裹衣机里滚动,使其形成均匀、致密、透明的薄膜;
(5)真空远红外烘烤:将涂可食性膜后的裹衣花生制品放于真空远红外真空烘烤锅炉中,密闭环境,抽真空,真空度0.08~0.09MPa,95~100℃烘烤,烘烤时间10~15min。
进一步的,所述可食膜是指用3.5~5.5%浓度的豌豆淀粉溶液配制,配制膜液时,需在沸水浴中糊化18~22min,保持膜液温度在30~40℃之间,防止淀粉膜液结块。 
本发明的有益之处在于:真空远红外烘烤,保证了烘烤的均匀性,可食膜有效的隔绝了氧气和水分,延长了保质期,有效的提高了货架期和产品出口期限,经济效益显著。 
具体实施方式
实施例1
一种低过氧化值裹衣花生制备方法,包括以下步骤:
(1)裹衣:称取15千克的裹衣粉,称取相同重量的裹衣粉和花生仁,将花生仁加入裹衣机内, 加入一层糖浆,加入一层裹衣粉,重复添加直至将裹衣粉快加完,待裹衣花生表面呈干燥状,再裹上一层;
(2)真空远红外烘烤:将裹好衣的裹衣花生制品放于真空远红外真空烘烤锅炉中,密闭环境,抽真空,真空度0.04MPa,105℃烘烤,烘烤时间25min;
(3)冷却:烘烤结束后,冷却至40℃以下;
(4)涂可食膜:将膜液涂抹于裹衣花生表面,在裹衣机里滚动,使其形成均匀、致密、透明的薄膜;
(5)真空远红外烘烤:将涂可食性膜后的裹衣花生制品放于真空远红外真空烘烤锅炉中,密闭环境,抽真空,真空度0.08MPa,95℃烘烤,烘烤时间10min。
进一步的,所述可食膜是指用3.5%浓度的豌豆淀粉溶液配制,配制膜液时,需在沸水浴中糊化18min,保持膜液温度在30℃(防止淀粉膜液结块)。 
实施例2
一种低过氧化值裹衣花生制备方法,包括以下步骤:
(1)裹衣:称取20千克的裹衣粉,称取相同重量的裹衣粉和花生仁,将花生仁加入裹衣机内, 加入一层糖浆,加入一层裹衣粉,重复添加直至将裹衣粉快加完,待裹衣花生表面呈干燥状,再裹上一层;
(2)真空远红外烘烤:将裹好衣的裹衣花生制品放于真空远红外真空烘烤锅炉中,密闭环境,抽真空,真空度0.06MPa,110℃烘烤,烘烤时间30min;
(3)冷却:烘烤结束后,冷却至40℃以下;
(4)涂可食膜:将膜液涂抹于裹衣花生表面,在裹衣机里滚动,使其形成均匀、致密、透明的薄膜;
(5)真空远红外烘烤:将涂可食性膜后的裹衣花生制品放于真空远红外真空烘烤锅炉中,密闭环境,抽真空,真空度0.09MPa,100℃烘烤,烘烤时间15min。
进一步的,所述可食膜是指用5.5%浓度的豌豆淀粉溶液配制,配制膜液时,需在沸水浴中糊化22min,保持膜液温度在40℃(防止淀粉膜液结块)。 
实施例3
一种低过氧化值裹衣花生制备方法,包括以下步骤:
(1)裹衣:称取18千克的裹衣粉,称取相同重量的裹衣粉和花生仁,将花生仁加入裹衣机内, 加入一层糖浆,加入一层裹衣粉,重复添加直至将裹衣粉快加完,待裹衣花生表面呈干燥状,再裹上一层;
(2)真空远红外烘烤:将裹好衣的裹衣花生制品放于真空远红外真空烘烤锅炉中,密闭环境,抽真空,真空度0.05MPa,110℃烘烤,烘烤时间28min;
(3)冷却:烘烤结束后,冷却至40℃以下;
(4)涂可食膜:将膜液涂抹于裹衣花生表面,在裹衣机里滚动,使其形成均匀、致密、透明的薄膜;
(5)真空远红外烘烤:将涂可食性膜后的裹衣花生制品放于真空远红外真空烘烤锅炉中,密闭环境,抽真空,真空度0.085MPa,98℃烘烤,烘烤时间13min。
进一步的,所述可食膜是指用5%浓度的豌豆淀粉溶液配制,配制膜液时,需在沸水浴中糊化20min,保持膜液温度在35℃(防止淀粉膜液结块)。 

Claims (2)

1.一种低过氧化值裹衣花生制备方法,其特征在于:包括以下步骤:
(1)裹衣:称取相同重量的裹衣粉和花生仁,将花生仁加入裹衣机内, 加入一层糖浆,加入一层裹衣粉,重复添加直至将裹衣粉快加完,待裹衣花生表面呈干燥状,再裹上一层;
(2)真空远红外烘烤:将裹好衣的裹衣花生制品放于真空远红外真空烘烤锅炉中,密闭环境,抽真空,真空度0.04~0.06MPa,105~110℃烘烤,烘烤时间25~30min;
(3)冷却:烘烤结束后,冷却至40℃以下;
(4)涂可食膜:将膜液涂抹于裹衣花生表面,在裹衣机里滚动,使其形成均匀、致密、透明的薄膜;
(5)真空远红外烘烤:将涂可食性膜后的裹衣花生制品放于真空远红外真空烘烤锅炉中,密闭环境,抽真空,真空度0.08~0.09MPa,95~100℃烘烤,烘烤时间10~15min。
2.根据权利要求1所述的低过氧化值裹衣花生制备方法,其特征在于:所述可食膜是指用3.5~5.5%浓度的豌豆淀粉溶液配制,配制膜液时,需在沸水浴中糊化18~22min,保持膜液温度在30~40℃之间,防止淀粉膜液结块。
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CN103005538A (zh) * 2012-11-23 2013-04-03 安文娟 一种非油炸可口零食
CN103070280B (zh) * 2012-12-27 2014-10-15 青岛佳德食品股份有限公司 一种裹衣花生及其制备方法
CN103385499A (zh) * 2013-07-31 2013-11-13 武汉轻工大学 一种低钠盐多味花生及其制备方法
CN103461627A (zh) * 2013-08-01 2013-12-25 华隆(乳山)食品工业有限公司 一种低糖裹衣花生的制备方法
CN103749926A (zh) * 2014-01-17 2014-04-30 陆志金 一种焙烤裹衣花生的加工工艺
CN104432274A (zh) * 2014-11-04 2015-03-25 固镇县连龙花生专业合作社 一种蜜焗花生及其加工工艺
CN108464476A (zh) * 2018-04-12 2018-08-31 安徽阿幸食品有限公司 一种多味保健裹衣花生米的制备方法
CN109122845A (zh) * 2018-07-05 2019-01-04 江苏豪蓓特食品有限公司 一种延缓烘烤坚果和未烘烤坚果保质期的制作方法

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