CN103070280B - Coated peanut and preparation method thereof - Google Patents
Coated peanut and preparation method thereof Download PDFInfo
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- CN103070280B CN103070280B CN201210596305.4A CN201210596305A CN103070280B CN 103070280 B CN103070280 B CN 103070280B CN 201210596305 A CN201210596305 A CN 201210596305A CN 103070280 B CN103070280 B CN 103070280B
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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
Technical field
Originally relate to food processing field, particularly one is wrapped up in wrapped peanut and preparation method thereof.
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 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 has significantly " rancidity ", also contains the harmful material of kind more than ten.Production technology and the technique of wrapping up at present wrapped peanut are shelled peanut repeatedly to be added in inclined-plane rotary pot to wheat flour, syrup etc., after moulding, disposable enter roasting 40 minutes of bake oven---45 minutes.Through this technique baking wrap up in 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 occurs obvious " rancidity ".
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 be incorporated to flat revolving burner baking and form, its smooth in appearance, color and luster is kermesinus, wraps up in clothing layer without obvious expanded layer.2, due to peanut, to wrap up in clothing layer be without expanded wheat flour, thereby mouthfeel is harder; 3, because wheat flour opaque is thicker, though wrap shelled peanut, but still have stronger gas permeability, the oxygen in air or in the packing material of product will enter wraps 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, baking time is 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 shelled peanut affect the nutritive value of shelled peanut.Peanut stores and can cause becoming sour in inappropriate environment, causes that free fatty and peroxide increase, and becomes sour and produces a certain amount of free fatty and peroxide.The peanut food becoming sour can cause digestive discomfort, diarrhoea and damage liver after being eaten by consumer.Solve the higher problem of peroxide value, only way is that obstruct shelled peanut is oxidized.
Summary of the invention
For the defect existing in prior art, the object of the present invention is to provide and a kind ofly can make peanut wrap up in clothing layer to produce said minuscule hole fine and closely woven, that be full of carbon dioxide inert gas, can effectively intercept the preparation method of wrapping up in wrapped peanut of the oxidation of oxygen molecule to shelled peanut in air
For reaching above object, the technical scheme that the present invention takes is:
A preparation method of wrapping up in wrapped peanut, concrete steps are as follows:
1) wrap up in material preparation
Glutinous rice is expanded, be milled into 150 order powder, again expanded, be again milled into 250 order powder, add salt, the weight ratio of glutinous rice flour and salt is 1: 0.02, makes and wraps up in material;
2) wrap up in clothing
The shelled peanut of oven dry is wrapped up in to clothing, concrete method is: at 45 DEG C-55 DEG C, the shelled peanut of oven dry is joined in the rotary pot that gradient is 45 degree, turn/min of rotating speed 90, 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 into 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, wrap up in after having made and add vegetable oil, the weight ratio of vegetable oil and shelled peanut is 0.05: 12, make to wrap up in clothing any surface finish, mutually do not stick,
3) baking for the first time
Put into rotating type baking oven and toast 10min wrapping up in shelled peanut after clothing, temperature is 160 degree, and rotating speed is 150 turn/min;
4) baking for the second time
The wrapped peanut benevolence of wrapping up in after step 3 is toasted is put into low speed hoirzontally rotating low temperature oven baking 15-20min, and temperature is 110 degree, and rotating speed is 100 turn/min;
5) cooling
Will be through step 4) after wrap up in wrapped peanut benevolence forced cooling, concrete grammar: the wrapped peanut of wrapping up in after baking is for the second time placed in to bottom for latticed container, be about in the cold wind of 15-18 DEG C and leave standstill 1 hour in temperature, at room temperature leave standstill 1 hour afterwards.
On the basis of such scheme, described syrup is that sugar is formulated according to the weight ratio of 1: 5 with drinking water.
Advantage of the present invention is: 1, extend quality guarantee period.Compared with what the present invention and prior art were produced wrap up in wrapped peanut product, extend quality guarantee period more than 100 days; 2, crisp, the aromatic flavour of products taste.Compared with existing technology, clothing layer hole is fine and closely woven and what adopt is puffing glutinous rice owing to wrapping up in for product, and therefore mouthfeel is crisp, and with strong glutinous rice and the mixed flavor of peanut.3, save the energy.In bake process, only need 30 minutes, reduce 15 minutes than prior art processes, energy conservation is obvious.
Detailed description of the invention
Below the present invention is described in further detail.
Embodiment 1
A preparation method of wrapping up in wrapped peanut, concrete steps are as follows:
1) wrap up in material preparation
Glutinous rice is expanded, be milled into 150 order powder, again expanded, be again milled into 250 order powder, add salt, the weight ratio of glutinous rice flour and salt is 1: 0.02, makes and wraps up in material;
2) wrap up in clothing
The shelled peanut of oven dry is wrapped up in to clothing, and concrete method is: at 45 DEG C-55 DEG C, the shelled peanut of oven dry is joined in the rotary pot that gradient is 45 degree, turn/min of rotating speed 90, 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 into syrup, the weight ratio of syrup and shelled peanut is 0.04: 1, and rotation 45min, wraps up in system, wrap up in after having made and add vegetable oil, the weight ratio of vegetable oil and shelled peanut is 0.05: 12;
3) baking for the first time
Put into rotating type baking oven and toast 10min wrapping up in shelled peanut after clothing, temperature is 160 degree, and rotating speed is 150 turn/min;
4) baking for the second time
The wrapped peanut benevolence of wrapping up in after step 3 is toasted is put into low speed hoirzontally rotating low temperature oven baking 15-20min, and temperature is 110 degree, and rotating speed is 100 turn/min;
5) cooling
Will be through step 4) after wrap up in wrapped peanut benevolence forced cooling, concrete grammar: the wrapped peanut of wrapping up in after baking is for the second time placed in to bottom for latticed container, be about in the cold wind of 15-18 DEG C and leave standstill 1 hour in temperature, at room temperature leave standstill 1 hour afterwards.
Preferably, described syrup is that sugar is formulated according to the weight ratio of 1: 5 with drinking water.
Embodiment 2
What be prepared from by the method described in embodiment 1 wraps up in wrapped peanut.
Claims (3)
1. wrap up in a preparation method for wrapped peanut, it is characterized in that concrete steps are as follows:
1) wrap up in material preparation
Glutinous rice is expanded, be milled into 150 order powder, again expanded, be again milled into 250 order powder, add salt, the weight ratio of glutinous rice flour and salt is 1: 0.02, makes and wraps up in material;
2) wrap up in clothing
The shelled peanut of oven dry is wrapped up in to clothing, and concrete method is: at 45 DEG C-55 DEG C, the shelled peanut of oven dry is joined in the rotary pot that gradient is 45 degree, turn/min of rotating speed 90, 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 into syrup, the weight ratio of syrup and shelled peanut is 0.04: 1, and rotation 45min, wraps up in system, wrap up in after having made and add vegetable oil, the weight ratio of vegetable oil and shelled peanut is 0.05: 12;
3) baking for the first time
Put into rotating type baking oven and toast 10min wrapping up in shelled peanut after clothing, temperature is 160 degree, and rotating speed is 150 turn/min;
4) baking for the second time
Will be through step 3) the wrapped peanut benevolence of wrapping up in after baking puts into low speed hoirzontally rotating low temperature oven baking 15-20min, and temperature is 110 degree, and rotating speed is 100 turn/min;
5) cooling
Will be through step 4) after wrap up in wrapped peanut benevolence forced cooling, concrete grammar: the wrapped peanut of wrapping up in after baking is for the second time placed in to bottom for latticed container, in temperature is the cold wind of 15-18 DEG C, leaves standstill 1 hour, at room temperature leave standstill 1 hour afterwards.
2. the preparation method of wrapping up in wrapped peanut according to claim 1, is characterized in that described syrup is for sugared formulated according to the weight ratio of 1: 5 with drinking water.
3. what prepared by a method according to claim 1 wraps up in wrapped peanut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210596305.4A CN103070280B (en) | 2012-12-27 | 2012-12-27 | Coated peanut and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210596305.4A CN103070280B (en) | 2012-12-27 | 2012-12-27 | Coated peanut and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103070280A CN103070280A (en) | 2013-05-01 |
| CN103070280B true CN103070280B (en) | 2014-10-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210596305.4A Expired - Fee Related CN103070280B (en) | 2012-12-27 | 2012-12-27 | Coated peanut and preparation method thereof |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404679A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Coated peanuts and preparation method thereof |
| CN103393165B (en) * | 2013-07-15 | 2015-01-14 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
| CN103461627A (en) * | 2013-08-01 | 2013-12-25 | 华隆（乳山）食品工业有限公司 | Preparation method for low-sugar coated peanuts |
| CN103749926A (en) * | 2014-01-17 | 2014-04-30 | 陆志金 | Processing technology for roasting coated peanuts |
| CN103960708A (en) * | 2014-05-06 | 2014-08-06 | 泗水县锦川花生食品有限公司 | Process for manufacturing purple sweet potato peanuts |
| CN104365744A (en) * | 2014-09-29 | 2015-02-25 | 延边东北仁儿食品有限公司 | Making formula of sticky rice cake wrapping shells of multiple tastes |
| CN106070991A (en) * | 2016-06-23 | 2016-11-09 | 青岛宝泉花生制品有限公司 | A kind of peanuts with polished glutinous rices processing technique |
| CN107251977A (en) * | 2017-06-12 | 2017-10-17 | 安徽真心食品有限公司 | A kind of chocolate happy kernel processing method |
| CN107568687B (en) * | 2017-10-18 | 2020-08-28 | 青岛大洋天德食品有限公司 | Butter peanut ingredient and preparation method of butter peanut |
| CN108464476A (en) * | 2018-04-12 | 2018-08-31 | 安徽阿幸食品有限公司 | A kind of preparation method of multi-taste health care wrapped clothes peanuts rice |
| CN114287598B (en) * | 2021-12-28 | 2023-06-30 | 洽洽食品股份有限公司 | Freeze-dried powder coated nut kernel and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933552A (en) * | 2010-08-06 | 2011-01-05 | 苏州口水娃食品有限公司 | Coated peanuts and making method thereof |
| CN102578634B (en) * | 2012-02-28 | 2013-04-24 | 青岛宝泉花生制品有限公司 | Preparation method of wrapped clothes peanuts |
| CN102599560B (en) * | 2012-02-29 | 2013-04-24 | 青岛宝泉花生制品有限公司 | Preparation method of low-peroxide-value coated peanuts |
| CN102697106B (en) * | 2012-06-12 | 2013-08-21 | 青岛宝泉花生制品有限公司 | Formula of sea-sedge wrapped peanuts and preparation method of the seaweed wrapped peanuts |
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