CN102715575A

CN102715575A - Mixed peanuts with sauce flavor

Info

Publication number: CN102715575A
Application number: CN2012101709586A
Authority: CN
Inventors: 陈建
Original assignee: SUZHOU YOUI FOODS CO Ltd
Current assignee: SUZHOU YOUI FOODS CO Ltd
Priority date: 2012-05-30
Filing date: 2012-05-30
Publication date: 2012-10-10

Abstract

The invention discloses mixed peanuts with sauce flavor. The mixed peanuts with the sauce flavor comprise peanuts, wheat flour, oxidized hydroxypropyl starch, white granulated sugar, corn starch, salt, sesame seeds, soy sauce, maltodextrin and laver particles; and the mixed peanuts with the soy sauce taste are produced by baking, are soft in mouthfeel, ready-to-eat and very suitable for the taste of the public, and have the sauce flavor.

Description

A kind of soy sauce flavor peanut that loads in mixture

Technical field

The present invention relates to one and cultivate peanut, especially a kind of mouthfeel is soft, have a sauce fragrance road load in mixture soy sauce flavor peanut, belong to peanut deep process technology field.

Background technology

Peanut nourishes help, is conducive to long life, thus among the peoplely be referred to as " peanut " again, and together be described as " plant meat ", " meat or fish in the element " with soya bean; The nutritive value of peanut is higher than grain, can match in excellence or beauty with some animal foods such as egg, milk, meats, and it contains amounts of protein and fat; Particularly the content of unrighted acid is very high; Various nutraceutical of suitable for making very, and China is the big producing country of peanut, are done and are fried peanut traditional eating method such as poach peanut; Fried peanutses etc. are difficult to satisfy the suitable needs that increase of people.

Summary of the invention

Technical problem to above-mentioned existence the objective of the invention is: proposed a kind of mouthfeel soft, have a sauce fragrance road load in mixture soy sauce flavor peanut.

Technical solution of the present invention is achieved in that a kind of soy sauce flavor peanut that loads in mixture, and comprises peanut, wheat flour, oxidation hydroxypropul starch, white granulated sugar, cornstarch, salt, sesame, soy sauce, maltodextrin, laver grain; Form through baking, wherein peanut accounts for 30-40%, wheat flour and accounts for 20-25%, oxidation hydroxypropul starch and account for 10-20%, white granulated sugar and account for 10-15%, cornstarch and account for 5-10%, salt and account for 1-3%, sesame and account for 1-2%, soy sauce and account for that 1-2%, maltodextrin account for 1-1.5%, the laver grain accounts for 0.1-1%.

Preferably, the said soy sauce flavor peanut that loads in mixture also comprises sodium copper chlorophyllin, and wherein said sodium copper chlorophyllin accounts for 0.01-0.02%.

Preferably, the said soy sauce flavor peanut that loads in mixture also comprises capsanthin, and wherein said capsanthin accounts for 0.01-0.1%.

Preferably, the said soy sauce flavor peanut that loads in mixture also comprises beet red, and wherein said beet red accounts for 0.01-0.1%.

Preferably, the said soy sauce flavor peanut that loads in mixture also comprises turmeric, and wherein said turmeric accounts for 0.01-0.02%.

Because the utilization of technique scheme, the present invention compared with prior art has advantage:

The soy sauce flavor peanut that loads in mixture of the present invention comprises peanut, wheat flour, oxidation hydroxypropul starch, white granulated sugar, cornstarch, salt, sesame, soy sauce, maltodextrin, laver grain; Form through baking, mouthfeel is soft, has sauce fragrance, promptly opens instantly, is fit to very much popular taste.

The specific embodiment

Embodiment 1

A kind of soy sauce flavor peanut that loads in mixture of the present invention comprises peanut, wheat flour, oxidation hydroxypropul starch, white granulated sugar, cornstarch, salt, sesame, soy sauce, maltodextrin, laver grain, sodium copper chlorophyllin, capsanthin, beet red, turmeric; Form through baking, wherein peanut accounts for 36.7%, wheat flour accounts for 21%, the oxidation hydroxypropul starch accounts for 15%, white granulated sugar accounts for 12.8%, cornstarch accounts for 8.7%, salt accounts for 2%, sesame accounts for 1.19%, soy sauce accounts for 1.34%, maltodextrin accounts for 1.06%, the laver grain accounts for 0.06%, sodium copper chlorophyllin accounts for 0.014%, capsanthin accounts for 0.07%, beet red accounts for 0.05%, turmeric accounts for 0.016%.

Embodiment 2

A kind of soy sauce flavor peanut that loads in mixture of the present invention comprises peanut, wheat flour, oxidation hydroxypropul starch, white granulated sugar, cornstarch, salt, sesame, soy sauce, maltodextrin, laver grain, sodium copper chlorophyllin, capsanthin, beet red, turmeric; Form through baking, wherein peanut accounts for 35.7%, wheat flour accounts for 20%, the oxidation hydroxypropul starch accounts for 18%, white granulated sugar accounts for 13.8%, cornstarch accounts for 6.7%, salt accounts for 1.5%, sesame accounts for 1.69%, soy sauce accounts for 1.44%, maltodextrin accounts for 1 %, the laver grain accounts for 0.06%, sodium copper chlorophyllin accounts for 0.015%, capsanthin accounts for 0.04%, beet red accounts for 0.04%, turmeric accounts for 0.015%.

Embodiment 3

A kind of soy sauce flavor peanut that loads in mixture of the present invention comprises peanut, wheat flour, oxidation hydroxypropul starch, white granulated sugar, cornstarch, salt, sesame, soy sauce, maltodextrin, laver grain, sodium copper chlorophyllin, capsanthin, beet red, turmeric; Form through baking, wherein peanut accounts for 38.7%, wheat flour accounts for 20%, the oxidation hydroxypropul starch accounts for 13%, white granulated sugar accounts for 14.8%, cornstarch accounts for 8.2%, salt accounts for 1.5%, sesame accounts for 1.2%, soy sauce accounts for 1.24%, maltodextrin accounts for 1.15%, the laver grain accounts for 0.08%, sodium copper chlorophyllin accounts for 0.015%, capsanthin accounts for 0.05%, beet red accounts for 0.05%, turmeric accounts for 0.015%.

The foregoing description only is explanation technical conceive of the present invention and characteristics; Its purpose is to let the personage that is familiar with this technology can understand content of the present invention and implements; Can not limit protection scope of the present invention with this; All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.

Claims

1. one kind loads in mixture soy sauce flavor peanut, it is characterized in that: comprise peanut, wheat flour, oxidation hydroxypropul starch, white granulated sugar, cornstarch, salt, sesame, soy sauce, maltodextrin, laver grain; Form through baking, wherein peanut accounts for 30-40%, wheat flour and accounts for 20-25%, oxidation hydroxypropul starch and account for 10-20%, white granulated sugar and account for 10-15%, cornstarch and account for 5-10%, salt and account for 1-3%, sesame and account for 1-2%, soy sauce and account for that 1-2%, maltodextrin account for 1-1.5%, the laver grain accounts for 0.1-1%.

2. the soy sauce flavor peanut that loads in mixture according to claim 1 is characterized in that: the said soy sauce flavor peanut that loads in mixture also comprises sodium copper chlorophyllin, and wherein said sodium copper chlorophyllin accounts for 0.01-0.02%.

3. the soy sauce flavor peanut that loads in mixture according to claim 1 is characterized in that: the said soy sauce flavor peanut that loads in mixture also comprises capsanthin, and wherein said capsanthin accounts for 0.01-0.1%.

4. the soy sauce flavor peanut that loads in mixture according to claim 1 is characterized in that: the said soy sauce flavor peanut that loads in mixture also comprises beet red, and wherein said beet red accounts for 0.01-0.1%.

5. the soy sauce flavor peanut that loads in mixture according to claim 1 is characterized in that: the said soy sauce flavor peanut that loads in mixture also comprises turmeric, and wherein said turmeric accounts for 0.01-0.02%.