CN103284234A - Preparation and application methods of purple sweet potato powder used for coated peanut foods - Google Patents
Preparation and application methods of purple sweet potato powder used for coated peanut foods Download PDFInfo
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- CN103284234A CN103284234A CN201310225284XA CN201310225284A CN103284234A CN 103284234 A CN103284234 A CN 103284234A CN 201310225284X A CN201310225284X A CN 201310225284XA CN 201310225284 A CN201310225284 A CN 201310225284A CN 103284234 A CN103284234 A CN 103284234A
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- sweet potato
- purple sweet
- potato powder
- peanut
- baking
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 48
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 48
- 239000000843 powder Substances 0.000 title claims abstract description 40
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 33
- 235000020232 peanut Nutrition 0.000 title claims abstract description 33
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 32
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 32
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013305 food Nutrition 0.000 title abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 18
- 239000000047 product Substances 0.000 claims description 16
- 238000012856 packing Methods 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 3
- 230000002950 deficient Effects 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 12
- 230000035764 nutrition Effects 0.000 abstract description 7
- 238000002156 mixing Methods 0.000 abstract description 3
- 239000011248 coating agent Substances 0.000 abstract 2
- 238000000576 coating method Methods 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 10
- 238000002372 labelling Methods 0.000 description 4
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
The invention discloses an application method of purple sweet potato powder used for coated peanut foods. The application method comprises the following steps of: 1. blending coating powder: taking a white granulated sugar solution with the concentration being 40%, sufficiently mixing the white granulated sugar solution with purple sweet potato powder and starch according to the mass ratio being 1:0.6:0.4, and then evenly spreading on peanut kernels which rotate in a coating pot; 2. baking; 3. adding mixed seasonings; 4. selecting and packaging. A preparation method of the purple sweet potato powder used in the application method comprises the following steps of: selecting materials, washing, slicing, microwave baking, crushing and sieving to prepare the purple sweet potato powder. The preparation method can be used for producing the coated peanut foods by sufficiently utilizing the nutritional ingredients of the purple sweet potato powder in combination with the nutrition and the taste of peanuts, thus solving the taste and the nutrition of the coated foods, and increasing the application range of the purple sweet potato powder.
Description
Technical field
The present invention relates to a kind of preparation and using method of purple sweet potato powder, relate in particular to one and cultivate peanut and wrap up in the basic necessities of life product with preparation and the using method of purple sweet potato powder.
Background technology
Purple sweet potato claims purple potato, purple pachyrhizus again, it is purple to darkviolet that potato meat is, the purple skin of purple sweet potato, purple meat is edible all, taste is slightly sweet, except the nutritional labeling with common sweet potato, be rich in anthocyanidin, content is the 20-180mg/100 gram, higher medical value is arranged, and is a kind of desirable crop easy, dietotherapeutic of cultivating.The anthocyanidin that contains in the purple sweet potato is a kind of powerful antioxidant, it has the enhancing blood vessel elasticity, improve the circulatory system and promote the skin smooth degree, inflammation-inhibiting and allergy are improved the functions such as pliability in joint, be identified as the special kind of using owing to be rich in a class such as anthocyanidin to the health substance of human nutrition and in recent years, be a kind of health food of pure natural, economic benefit is very high, in recent years, extremely sell well in international, domestic market, the market development prospect is very wide.But because purple sweet potato water content height, long-time preservation and freshness is difficulty relatively, and nutrient consumption is big in the storage, due to illness evil and the loss that produces is serious; Therefore need purple sweet potato is prepared into purple sweet potato powder, and keep its inherent nutritional labeling,
It is daily consumer foods that peanut is wrapped up in the basic necessities of life product, it is the consumer food that people often eat under situations such as amusement and recreation, tourism, what its peanut was wrapped up in the use of clothing powder is general starch or converted starch, this kind of starch can solve the needs of wrapping up in clothing, but business is worth and mouthfeel on to wrapping up in the basic necessities of life product all less than too big help, to wrap up in the basic necessities of life product and have better mouthfeel and nutrition in order to make, as the nutritional labeling that takes full advantage of purple sweet potato produces technology and the product that peanut is wrapped up in the basic necessities of life product in conjunction with nutrition and the taste of peanut, yet there are no report.
Summary of the invention
Wrap up in preparation and the using method that the basic necessities of life product are used purple sweet potato powder for solving the technical barrier that exists in the above-mentioned technology, the purpose of this invention is to provide to cultivate peanut.
For achieving the above object, the technical solution adopted in the present invention is: one cultivates peanut wraps up in the using method that the basic necessities of life product are used purple sweet potato powder, it is characterized in that, step comprises: one, powder is wrapped up in modulation: the white granulated sugar solution of getting concentration 40% is with after purple sweet potato powder and starch fully mix according to mass ratio 1:0.6:0.4, evenly be sprinkled into and wrapping up on the shelled peanut that rotates in the clothing pot, powder to be mixed goes out to wrap up in the clothing pot when being wrapped on the shelled peanut equably; Two, baking: the peanut that will wrap up in behind the clothing is put into Bulking tank, and heat temperature raising, swelling temperature are 120 ℃, stagnates 8min, vacuumizes then, and this moment, temperature was set to 90 ℃, time 120min, and the bulking pressure difference is 0.15MPa; Three, add blend flavouring: the semi-finished product that baking is good are poured in the flavoring machine, sprinkle blend flavouring uniformly, and described blend flavouring is that 4 parts of salt, white sugar fully mix for 6 parts, add blend flavouring 400 grams with every pot and are advisable, and mix is even; Four, selected packing: baking back is selected on cooling limit, conveyer belt top, chooses defective work, when waiting to wrap up in wrapped peanut benevolence and being cooled to 40 ℃, can pack.
Further, the purple sweet potato powder that uses in the described step 1, its preparation process comprises: select materials, clean, section, microwave baking, crushing screening make purple sweet potato powder, described microwave baking is that the purple sweet potato after the section is cured 8-10min under 70-110 ℃ temperature conditions, described crushing screening is to place pulverizer to pulverize the purple sweet potato behind the microwave baking, crosses 120 mesh sieves.
The invention has the beneficial effects as follows: the nutritional labeling that takes full advantage of purple sweet potato is produced peanut in conjunction with the nutrition of peanut and taste and is wrapped up in the basic necessities of life product, has namely solved mouthfeel and the nutrition of wrapping up in the basic necessities of life product, has increased the scope of application of purple sweet potato powder again.
The specific embodiment
One cultivates peanut wraps up in the using method that the basic necessities of life product are used purple sweet potato powder, and its step comprises:
1, powder is wrapped up in modulation: after getting 0.32 kilogram of abundant mixing of 0.48 kilogram of 0.8 kilogram of white granulated sugar solution, purple sweet potato powder, starch of concentration 40%, evenly be sprinkled into and wrapping up on the shelled peanut that rotates in the clothing pot, powder to be mixed goes out to wrap up in the clothing pot when being wrapped on the shelled peanut equably.
2. baking: the peanut that will wrap up in behind the clothing is put into Bulking tank, and heat temperature raising, swelling temperature are 120 ℃, stagnates 8min, vacuumizes then, and evacuation temperature is 90 ℃, evacuated time 120min; The bulking pressure difference is 0.15MPa.
3, add blend flavouring: the semi-finished product that baking is good are poured in the flavoring machine, sprinkle the blend flavouring that fully mixes uniformly, 4 parts of salt, 6 parts of white sugar and add blend flavouring 400 grams with every pot and be advisable, mix is even, and slowly discharging is sent on the conveyer belt and is cooled off then.
4. cool off selected: baking back is selected on cooling limit, conveyer belt top, choose adhesion, wrap up in clothing complete, wrap up in that clothing breaks and pickup grain etc., when waiting to wrap up in wrapped peanut benevolence and being cooled to 40 ℃, can pack.
5. pack: the finished product of choosing is weighed in the packing of packing into and is carried out heat sealing by customer requirement behind metal detector; With the packing shaping of the sealing mouthful packing case of packing into.
The described purple sweet potato powder that uses in the said method, its preparation process comprises: select materials, clean, section, microwave baking, crushing screening make purple sweet potato powder, describedly select materials, clean and refer to clean purple sweet potato, remove other external foreign material; Described section is to adopt slicer that purple sweet potato is cut to 8mm*8mm size sweet potato; Described microwave baking is that the purple sweet potato after the section is cured 8-10min under 70-110 ℃ temperature conditions, and described crushing screening is to place pulverizer to pulverize the purple sweet potato behind the microwave baking, crosses 120 mesh sieves.
One cultivates peanut wraps up in preparation and the using method that the basic necessities of life product are used purple sweet potato powder, major technique technology is to be to wrap up on the technology basis of clothing powder with purple sweet potato powder and starch, because the difference of inwardness, need the proportional quantity of purple sweet potato powder and starch carries out analytical test in the clothing powder to wrapping up in, with the technology of changing temperature-pressure-difference and baking is improved, its key technology: the one, get hold of the proportioning of supplementary material, the pol of liquid glucose, time and the temperature of baking, the 2nd, adopt the changing temperature-pressure-difference and puffing technology during the baking; This project adopts advanced peanut to wrap up in the platform of clothing technology and technology, main technique such as baking are improved, and the purple sweet potato powder that will have nourishing healthy is used for peanut and wraps up in clothing, both can change people to the food custom of sweet potato, fill up the blank in market again, met the constantly demand of development of social economy.
The above is the specific embodiment of the present invention only, is not limited thereto, and anyly is familiar with those skilled in the art in the technical scope that the present invention discloses, and can expect easily changing or replacing, and all should be encompassed within protection scope of the present invention.
Claims (2)
1. one cultivate peanut and wrap up in the basic necessities of life product with the using method of purple sweet potato powder, it is characterized in that, step comprises: one, powder is wrapped up in modulation: the white granulated sugar solution of getting concentration 40% is with after purple sweet potato powder and starch fully mix according to mass ratio 1:0.6:0.4, evenly be sprinkled into and wrapping up on the shelled peanut that rotates in the clothing pot, powder to be mixed goes out to wrap up in the clothing pot when being wrapped on the shelled peanut equably; Two, baking: the peanut that will wrap up in behind the clothing is put into Bulking tank, and heat temperature raising, swelling temperature are 120 ℃, stagnates 8min, vacuumizes then, and this moment, temperature was set to 90 ℃, time 120min, and the bulking pressure difference is 0.15MPa; Three, add blend flavouring: the semi-finished product that baking is good are poured in the flavoring machine, sprinkle blend flavouring uniformly, and described blend flavouring is that 4 parts of salt, white sugar fully mix for 6 parts, add blend flavouring 400 grams with every pot and are advisable, and mix is even; Four, selected packing: baking back is selected on cooling limit, conveyer belt top, chooses defective work, when waiting to wrap up in wrapped peanut benevolence and being cooled to 40 ℃, can pack.
2. peanut according to claim 1 is wrapped up in the using method that the basic necessities of life product are used purple sweet potato powder, it is characterized in that: the purple sweet potato powder that uses in the described step 1, its preparation process comprises: select materials, clean, section, microwave baking, crushing screening make purple sweet potato powder, wherein microwave baking is that the purple sweet potato after the section is cured 8-10min under 70-110 ℃ temperature conditions, crushing screening is to place pulverizer to pulverize the purple sweet potato behind the microwave baking, crosses 120 mesh sieves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310225284.XA CN103284234B (en) | 2013-06-07 | 2013-06-07 | Preparation and application methods of purple sweet potato powder used for coated peanut foods |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310225284.XA CN103284234B (en) | 2013-06-07 | 2013-06-07 | Preparation and application methods of purple sweet potato powder used for coated peanut foods |
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| Publication Number | Publication Date |
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| CN103284234A true CN103284234A (en) | 2013-09-11 |
| CN103284234B CN103284234B (en) | 2014-11-26 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103828997A (en) * | 2014-03-14 | 2014-06-04 | 安徽真心食品有限公司 | Production method for purple sweet potato peanuts |
| CN103892360A (en) * | 2014-04-01 | 2014-07-02 | 吉林省向宇农副产品有限公司 | Purple sweet potato taste sunflower seeds and production method thereof |
| 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 |
| CN104013035A (en) * | 2013-11-30 | 2014-09-03 | 安徽恋尚你食品有限公司 | Health-care ginkgo nut and preparation method thereof |
| CN104172311A (en) * | 2014-08-20 | 2014-12-03 | 万源市源丰林业有限责任公司 | Purple sweet potato flavor walnut kernels and processing process thereof |
| CN106616766A (en) * | 2016-12-05 | 2017-05-10 | 龙岩市农业科学研究所 | Sweet potato wrapped peanuts |
| CN108244579A (en) * | 2017-12-28 | 2018-07-06 | 安徽徽风生态农业开发有限公司 | A kind of processing method of the crisp purple sweet potato peanut of sweetness |
Citations (5)
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| US4499113A (en) * | 1981-08-26 | 1985-02-12 | Meiji Seika Kaisha, Ltd. | Process for preparing snack products with expanded coating |
| CN101810235A (en) * | 2010-01-11 | 2010-08-25 | 海通食品集团股份有限公司 | Mini sweet potato and manufacturing method thereof |
| CN201609102U (en) * | 2010-03-08 | 2010-10-20 | 成都市金堂县绿山农业发展有限公司 | Production system of purple sweet potato entire powder |
| CN101889699A (en) * | 2010-06-25 | 2010-11-24 | 青岛宝泉花生制品有限公司 | Technology for production of peanut coated food by variable-temperature pressure-difference puffing technology |
| CN102697106A (en) * | 2012-06-12 | 2012-10-03 | 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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2013
- 2013-06-07 CN CN201310225284.XA patent/CN103284234B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4499113A (en) * | 1981-08-26 | 1985-02-12 | Meiji Seika Kaisha, Ltd. | Process for preparing snack products with expanded coating |
| CN101810235A (en) * | 2010-01-11 | 2010-08-25 | 海通食品集团股份有限公司 | Mini sweet potato and manufacturing method thereof |
| CN201609102U (en) * | 2010-03-08 | 2010-10-20 | 成都市金堂县绿山农业发展有限公司 | Production system of purple sweet potato entire powder |
| CN101889699A (en) * | 2010-06-25 | 2010-11-24 | 青岛宝泉花生制品有限公司 | Technology for production of peanut coated food by variable-temperature pressure-difference puffing technology |
| CN102697106A (en) * | 2012-06-12 | 2012-10-03 | 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 |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013035A (en) * | 2013-11-30 | 2014-09-03 | 安徽恋尚你食品有限公司 | Health-care ginkgo nut and preparation method thereof |
| CN103828997A (en) * | 2014-03-14 | 2014-06-04 | 安徽真心食品有限公司 | Production method for purple sweet potato peanuts |
| CN103892360A (en) * | 2014-04-01 | 2014-07-02 | 吉林省向宇农副产品有限公司 | Purple sweet potato taste sunflower seeds and production method thereof |
| 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 |
| CN104172311A (en) * | 2014-08-20 | 2014-12-03 | 万源市源丰林业有限责任公司 | Purple sweet potato flavor walnut kernels and processing process thereof |
| CN106616766A (en) * | 2016-12-05 | 2017-05-10 | 龙岩市农业科学研究所 | Sweet potato wrapped peanuts |
| CN108244579A (en) * | 2017-12-28 | 2018-07-06 | 安徽徽风生态农业开发有限公司 | A kind of processing method of the crisp purple sweet potato peanut of sweetness |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103284234B (en) | 2014-11-26 |
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Denomination of invention: Preparation and application methods of purple sweet potato powder used for coated peanut foods Effective date of registration: 20151231 Granted publication date: 20141126 Pledgee: Qingdao high technology financing Company limited by guarantee Pledgor: Qingdao Baoquan Peanuts Products Co., Ltd. Registration number: 2015990001195 |
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Denomination of invention: Preparation and application methods of purple sweet potato powder used for coated peanut foods Effective date of registration: 20191024 Granted publication date: 20141126 Pledgee: Qingdao Changyang financing Company limited by guarantee Pledgor: Qingdao Baoquan Peanuts Products Co., Ltd. Registration number: Y2019370010029 |
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