CN103284234B - 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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- CN103284234B CN103284234B CN201310225284.XA CN201310225284A CN103284234B CN 103284234 B CN103284234 B CN 103284234B CN 201310225284 A CN201310225284 A CN 201310225284A CN 103284234 B CN103284234 B CN 103284234B
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- sweet potato
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 47
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 47
- 239000000843 powder Substances 0.000 title claims abstract description 39
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 32
- 235000020232 peanut Nutrition 0.000 title claims abstract description 32
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 31
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 31
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 12
- 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
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 16
- 239000000047 product Substances 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 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
- 239000000796 flavoring agent Substances 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
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- 230000035764 nutrition Effects 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract description 4
- 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
- 238000005406 washing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 7
- 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
- 230000036541 health Effects 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
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- 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
- 230000008901 benefit 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
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect 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 application of purple sweet potato powder, relate in particular to one and cultivate peanut and wrap up in the preparation and application of purple sweet potato powder for basic necessities of life product.
Background technology
Purple sweet potato claims again purple potato, purple pachyrhizus, 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 having the nutritional labeling of Ordinary Sweet Potatoes, be rich in anthocyanidin, content is 20-180mg/100 gram, having higher medical value, is a kind of desirable crop easy, dietotherapeutic of cultivating.The anthocyanidin containing in purple sweet potato is a kind of powerful antioxidant, it has enhancing blood vessel elasticity, improve the circulatory system and promote skin smooth degree, inflammation-inhibiting and allergy, improve the functions such as pliability in joint, owing to being rich in classes such as anthocyanidin, the health substance of human nutrition is identified as to spy's kind in recent years, be a kind of health food of pure natural, economic benefit is very high, in recent years, in international, domestic market, extremely sell well, future develop is very wide.But because purple sweet potato water content is high, long-time preservation and freshness is more difficult, and in storage, nutrient consumption is large, because of the loss that disease produces serious; Therefore purple sweet potato need be prepared into purple sweet potato powder, and retain its inherent nutritional labeling,
It is daily consumer foods that peanut is wrapped up in basic necessities of life product, people's frequent edible consumer foods in the 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 basic necessities of life product all less than too large help, in order to make to wrap up in basic necessities of life product, there is better mouthfeel and nutrition, as the nutritional labeling that makes full use of purple sweet potato produces in conjunction with nutrition and the taste of peanut technology and the product that peanut is wrapped up in basic necessities of life product, yet there are no report.
Summary of the invention
For solving the technical barrier existing in above-mentioned technology, the object of this invention is to provide to cultivate peanut, wrap up in the preparation and application of purple sweet potato powder for basic necessities of life product.
For achieving the above object, the technical solution adopted in the present invention is: one cultivates peanut wraps up in the using method of purple sweet potato powder for basic necessities of life product, it is characterized in that, step comprises: one, powder is wrapped up in modulation: after the white granulated sugar solution of getting concentration 40% fully mixes according to mass ratio 1:0.6:0.4 with purple sweet potato powder and starch, evenly be sprinkled into and wrapping up on the shelled peanut rotating in clothing pot, powder to be mixed goes out to wrap up in clothing pot while being wrapped in equably on shelled peanut; Two, baking: the peanut of wrapping up in after clothing is put into Bulking tank, heat temperature raising, swelling temperature is 120 ℃, stagnates 8min, then vacuumizes, now temperature setting is set to 90 ℃, time 120min, bulking pressure is poor is 0.15MPa; Three, add blend flavouring: the good semi-finished product of baking are poured in flavoring machine, sprinkled uniformly blend flavouring, described blend flavouring is that 6 parts of 4 parts of salt, white sugar fully mix, and adds 400 grams of blend flavourings be advisable with every pot, and mix is even; Four, selected packing: select on cooling limit, conveyer belt top after baking, choose defective work, when wrapping up in wrapped peanut benevolence and be cooled to 40 ℃, can pack.
Further, the purple sweet potato powder using in described step 1, its preparation process comprises: select materials, clean, section, microwave baking, pulverize and sieve and make purple sweet potato powder, described microwave baking is that the purple sweet potato after section is cured to 8-10min under the temperature conditions of 70-110 ℃, described pulverizing and sieving is the purple sweet potato after microwave baking to be placed in to pulverizer pulverize, and crosses 120 mesh sieves.
The invention has the beneficial effects as follows: the nutritional labeling that makes full use of purple sweet potato is produced peanut in conjunction with the nutrition of peanut and taste and wrapped up in basic necessities of life product, has solved mouthfeel and the nutrition of wrapping up in basic necessities of life product, has increased again the scope of application of purple sweet potato powder.
The specific embodiment
One cultivates peanut wraps up in the using method of purple sweet potato powder for basic necessities of life product, and its step comprises:
1, powder is wrapped up in modulation: get 0.48 kilogram of 0.8 kilogram of white granulated sugar solution, purple sweet potato powder, the starch of concentration 40% after 0.32 kilogram of abundant mixing, be evenly sprinkled into and wrapping up on the shelled peanut rotating in clothing pot, powder to be mixed goes out to wrap up in clothing pot while being wrapped in equably on shelled peanut.
2. baking: the peanut of wrapping up in after clothing is put into Bulking tank, heat temperature raising, swelling temperature is 120 ℃, stagnates 8min, then vacuumizes, evacuation temperature is 90 ℃, evacuated time 120min; Bulking pressure is poor is 0.15MPa.
3, add blend flavouring: the good semi-finished product of baking are poured in flavoring machine, sprinkle uniformly the blend flavouring fully mixing, 4 parts of salt, 6 parts of white sugar and with every pot, add 400 grams of blend flavourings and be advisable, mix is even, and then slowly discharging is sent on conveyer belt cooling.
4. cooling selected: after baking, on cooling limit, conveyer belt top, select, choose adhesion, wrap up in clothing complete, wrap up in that clothing breaks and pickup grain etc., when wrapping up in wrapped peanut benevolence and be cooled to 40 ℃, can pack.
5. pack: the finished product of choosing, after metal detector, packs in packing and weighs and carry out heat sealing by customer requirement; Pack the packing shaping of sealing mouth into packing case.
The described purple sweet potato powder using in said method, its preparation process comprises: select materials, clean, section, microwave baking, pulverize and sieve and make purple sweet potato powder, described in select materials, clean and refer to and 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 section is cured to 8-10min under the temperature conditions of 70-110 ℃, described in to pulverize and sieve be the purple sweet potato after microwave baking to be placed in to pulverizer pulverize, cross 120 mesh sieves.
One cultivates peanut wraps up in the preparation and application of purple sweet potato powder for basic necessities of life product, major technique technique is to take purple sweet potato powder and starch as wrapping up on the technique basis of clothing powder, difference due to inwardness, need to carry out analytical test to wrapping up in the proportional quantity of purple sweet potato powder and starch in clothing powder, 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 time of the pol of liquid glucose, baking and temperature, the 2nd, during baking, adopt changing temperature-pressure-difference and puffing technology; This project adopts advanced peanut to wrap up in the platform of clothing technology, the main technique such as baking are improved, the purple sweet potato powder with nutrition and health care is wrapped up in to clothing for peanut, both can change the food custom of people to sweet potato, fill up again the blank in market, met the demand of social economy's development.
The above, be only the specific embodiment of the present invention, is not limited to this, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses, and can expect easily changing or replacing, within all should being encompassed in protection scope of the present invention.
Claims (1)
1. one cultivate peanut and wrap up in the using method of purple sweet potato powder for basic necessities of life product, it is characterized in that, step comprises: one, powder is wrapped up in modulation: after the white granulated sugar solution of getting concentration 40% fully mixes according to mass ratio 1:0.6:0.4 with purple sweet potato powder and starch, evenly be sprinkled into and wrapping up on the shelled peanut rotating in clothing pot, powder to be mixed goes out to wrap up in clothing pot while being wrapped in equably on shelled peanut; Two, baking: the peanut of wrapping up in after clothing is put into Bulking tank, heat temperature raising, swelling temperature is 120 ℃, stagnates 8min, then vacuumizes, now temperature setting is set to 90 ℃, time 120min, bulking pressure is poor is 0.15MPa; Three, add blend flavouring: the good semi-finished product of baking are poured in flavoring machine, sprinkled uniformly blend flavouring, described blend flavouring is that 6 parts of 4 parts of salt, white sugar fully mix, add 400 grams of blend flavourings with every pot, mix is even; Four, selected packing: select on cooling limit, conveyer belt top after baking, choose defective work, when wrapping up in wrapped peanut benevolence and be cooled to 40 ℃, can pack; The purple sweet potato powder using in described step 1, its preparation process comprises: select materials, clean, section, microwave baking, pulverize and sieve and make purple sweet potato powder, wherein microwave baking is that the purple sweet potato after section is cured to 8-10min under the temperature conditions of 70-110 ℃, pulverizing and sieving is the purple sweet potato after microwave baking to be placed in to pulverizer pulverize, and crosses 120 mesh sieves.
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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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| 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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| CN103284234A CN103284234A (en) | 2013-09-11 |
| CN103284234B true CN103284234B (en) | 2014-11-26 |
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Families Citing this family (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 |
| CN103828997B (en) * | 2014-03-14 | 2015-09-16 | 安徽真心食品有限公司 | A kind of production method of purple potato peanut |
| 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 |
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 |
-
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 |
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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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