CN103070280A - Coated peanut and preparation method thereof - Google Patents

Abstract

The invention relates to a preparation method of a coated peanut. The method comprises the steps as follows: 1), preparing a coating material; 2), coating; 3), baking peanuts firstly; 4), baking the peanuts secondly; and 5), cooling. The preparation method of the coated peanut has the advantages that: 1, the quality guarantee period is prolonged, and compared with coated peanut products produced in the prior art, the quality guarantee period of the coated peanut produced with the method is prolonged by over 100 days; 2, the product tastes crisp and has an aromatic flavor; and compared with the prior art, due to the facts that holes in a coated layer are fine and puffing sticky rice is utilized, the product tastes crisp and has rich fragrance mixed with sticky rice and the peanut; and 3, the energy is saved, the baking process is merely required 30 minutes, which is shortened by 15 minutes compared with the technology in the prior art, and the energy is remarkably saved.

Description

A kind of wrapped peanut and preparation method thereof of wrapping up in

Technical field

Originally relate to food processing field, particularly a kind of wrapped peanut and preparation method thereof of wrapping up in.

Background technology

Peanut, another name peanut, peanut have strengthening the spleen and stomach, regulate the flow of vital energy and lead to the effects such as newborn.Wrap up in wrapped peanut food and be one of leisure food that the consumer likes very much, but its shelf life (be generally 150 days---180 days) very short.Not only mouthfeel is poor, peroxide value is high for the wrapped peanut food of wrapping up in beyond shelf-life, and significantly " rancidity " arranged, and also contains the harmful material of kind more than ten.Production technology and the technique of wrapping up at present wrapped peanut are that shelled peanut is repeatedly added wheat flour, syrup etc. in the inclined-plane rotary pot, after moulding, disposablely enter bake oven roasting 40 minutes---45 minutes.Through this technique baking wrap up in the wrapped peanut mouthfeel hard, without obvious expanded layer, the airborne oxygen molecule utmost point penetrates wraps up in clothing layer oxidation shelled peanut, causes shelled peanut early to become sour, and obvious " rancidity " occur.

The shortcoming of prior art: 1, traditional wrapped peanut method of wrapping up in is shelled peanut directly to be entrained into special wheat flour incorporate flat revolving burner baking into and form, its smooth in appearance, and color and luster is kermesinus, wraps up in the clothing layer without obvious expanded layer.2, since peanut to wrap up in the clothing layer be without expanded wheat flour, thereby mouthfeel is harder; 3, because the wheat flour opaque is thicker, though wrap shelled peanut, but still stronger gas permeability arranged, in the air or the oxygen in the packing material of product will enter and wrap up in clothing layer and peanut generation oxidation, cause and wrap up in wrapped peanut product peroxide value and exceed standard, with significantly " rancidity ".4, stoving time was about more than 40 minutes, and energy resource consumption is larger.

It is generally acknowledged that Oxidation of Fat and Oils and unrighted acid polymerization in the shelled peanut affect the nutritive value of shelled peanut.Peanut stores in inappropriate environment and can cause becoming sour, and causes that free fatty and peroxide increase, and namely becoming sour produces a certain amount of free fatty and peroxide.After being eaten by the consumer, the peanut food that becomes sour to cause digestive discomfort, diarrhoea and infringement liver.Solve the higher problem of peroxide value, only way is that the obstruct shelled peanut is oxidized.

Summary of the invention

For the defective that exists in the prior art, the object of the present invention is to provide a kind ofly can make peanut wrap up in the clothing layer to produce said minuscule hole fine and closely woven, that be full of the carbon dioxide inert gas, can effectively intercept in the air oxygen molecule to the preparation method of wrapping up in wrapped peanut of the oxidation of shelled peanut

For reaching above purpose, the technical scheme that the present invention takes is:

A kind of preparation method of wrapping up in wrapped peanut, concrete steps are as follows:

1) wraps up in the material preparation

Glutinous rice is expanded, be milled into 150 order powder, again expanded, again be milled into 250 order powder, add salt, the weight ratio of glutinous rice flour and salt is 1: 0.02, makes to wrap up in material;

2) wrap up in clothing

The shelled peanut of oven dry is wrapped up in clothing, concrete method is: under 45 ℃-55 ℃, the shelled peanut of oven dry is joined in the rotary pot that gradient is 45 degree, rotating speed 90 turns/min, slowly add and wrap up in material, described shelled peanut is 1: 1.2 with the weight ratio of wrapping up in material, in rotary pot uniform rotation process, constantly drench syrup, the weight ratio of syrup and shelled peanut is 0.04: 1, rotation 45min, wrap up in make size relatively uniformly circle wrap up in wrapped peanut, adding vegetable oil after the system wrapped up in is finished, the weight ratio of vegetable oil and shelled peanut is 0.05: 12, makes to wrap up in the clothing any surface finish, mutually do not stick;

3) for the first time baking

Put into rotating type baking oven and toast 10min wrapping up in shelled peanut behind the clothing, temperature is 160 degree, and rotating speed is 150 to turn/min;

4) for the second time baking

To put into low speed hoirzontally rotating low temperature oven baking 15-20min through the wrapped peanut benevolence of wrapping up in after step 3 baking, temperature is 110 degree, and rotating speed is 100 to turn/min;

5) cooling

Will be through step 4) after wrap up in wrapped peanut benevolence forced cooling, concrete grammar: will be through wrapping up in wrapped peanut and place the bottom to be latticed container after for the second time baking, in temperature is about 15-18 ℃ cold wind, left standstill 1 hour, at room temperature left standstill afterwards 1 hour.

On the basis of such scheme, described syrup is that sugar is formulated according to 1: 5 weight ratio with drinking water.

Advantage of the present invention is: 1, prolong quality guarantee period.The present invention and prior art are produced wraps up in the wrapped peanut product and compares and prolong quality guarantee period more than 100 days; 2, crisp, the aromatic flavour of products taste.Compare with existing technology, product is because to wrap up in clothing layer hole fine and closely woven and what adopt is puffing glutinous rice, so mouthfeel is crisp, and with strong glutinous rice and the mixed flavor of peanut.3, energy savings.Only need 30 minutes in bake process, reduce 15 minutes than prior art processes, energy conservation is obvious.

The specific embodiment

Below the present invention is described in further detail.

Embodiment 1

A kind of preparation method of wrapping up in wrapped peanut, concrete steps are as follows:

1) wraps up in the material preparation

Glutinous rice is expanded, be milled into 150 order powder, again expanded, again be milled into 250 order powder, add salt, the weight ratio of glutinous rice flour and salt is 1: 0.02, makes to wrap up in material;

2) wrap up in clothing

The shelled peanut of oven dry is wrapped up in clothing, and concrete method is: under 45 ℃-55 ℃, the shelled peanut of drying is joined in the rotary pots that gradient is 45 degree, rotating speed 90 turns/min, slowly add and wrap up in material, described shelled peanut is 1: 1.2 with the weight ratio of wrapping up in material, in rotary pot uniform rotation process, constantly drench syrup, the weight ratio of syrup and shelled peanut is 0.04: 1, and rotation 45min is wrapped up in system, adding vegetable oil after the system wrapped up in is finished, the weight ratio of vegetable oil and shelled peanut is 0.05: 12;

3) for the first time baking

Put into rotating type baking oven and toast 10min wrapping up in shelled peanut behind the clothing, temperature is 160 degree, and rotating speed is 150 to turn/min;

4) for the second time baking

To put into low speed hoirzontally rotating low temperature oven baking 15-20min through the wrapped peanut benevolence of wrapping up in after step 3 baking, temperature is 110 degree, and rotating speed is 100 to turn/min;

5) cooling

Will be through step 4) after wrap up in wrapped peanut benevolence forced cooling, concrete grammar: will be through wrapping up in wrapped peanut and place the bottom to be latticed container after for the second time baking, in temperature is about 15-18 ℃ cold wind, left standstill 1 hour, at room temperature left standstill afterwards 1 hour.

Preferably, described syrup is that sugar is formulated according to 1: 5 weight ratio with drinking water.

Embodiment 2

Wrap up in wrapped peanut by what the method described in the embodiment 1 was prepared from.

Claims (3)

1. preparation method of wrapping up in wrapped peanut is characterized in that concrete steps are as follows:

1) wraps up in the material preparation

Glutinous rice is expanded, be milled into 150 order powder, again expanded, again be milled into 250 order powder, add salt, the weight ratio of glutinous rice flour and salt is 1: 0.02, makes to wrap up in material;

2) wrap up in clothing

The shelled peanut of oven dry is wrapped up in clothing, and concrete method is: under 45 ℃-55 ℃, the shelled peanut of drying is joined in the rotary pots that gradient is 45 degree, rotating speed 90 turns/min, slowly add and wrap up in material, described shelled peanut is 1: 1.2 with the weight ratio of wrapping up in material, in rotary pot uniform rotation process, constantly drench syrup, the weight ratio of syrup and shelled peanut is 0.04: 1, and rotation 45min is wrapped up in system, adding vegetable oil after the system wrapped up in is finished, the weight ratio of vegetable oil and shelled peanut is 0.05: 12;

3) for the first time baking

Put into rotating type baking oven and toast 10min wrapping up in shelled peanut behind the clothing, temperature is 160 degree, and rotating speed is 150 to turn/min;

4) for the second time baking

To put into low speed hoirzontally rotating low temperature oven baking 15-20min through the wrapped peanut benevolence of wrapping up in after step 3 baking, temperature is 110 degree, and rotating speed is 100 to turn/min;

5) cooling

Will be through step 4) after wrap up in wrapped peanut benevolence forced cooling, concrete grammar: will be through wrapping up in wrapped peanut and place the bottom to be latticed container after for the second time baking, in temperature is about 15-18 ℃ cold wind, left standstill 1 hour, at room temperature left standstill afterwards 1 hour.

2. the preparation method of wrapping up in wrapped peanut according to claim 1 is characterized in that described syrup is formulated according to 1: 5 weight ratio for sugar and drinking water.

3. a method according to claim 1 preparation wraps up in wrapped peanut.