CN103462112A - Production method of instant low-temperature-dehydrated multicolored peanuts - Google Patents

Abstract

The invention relates to a peanut processing technique, particularly relates to a production method of instant low-temperature-dehydrated multicolored peanuts, and belongs to the technical field of deep processing on agricultural products. By taking multicolored peanuts as raw materials, the instant low-temperature-dehydrated multicolored peanuts are prepared by the following technical steps of selecting, cleaning, soaking, pickling, cooking, cooling, vacuum frying, degreasing, seasoning, packaging and the like. The production method of the instant low-temperature-dehydrated multicolored peanuts, which is provided by the invention, has the advantages that the instant multicolored peanut dehydrated products are prepared under a vacuum low-temperature condition, and the produced instant multicolored peanut products have the characteristics of low nutrition loss, low grease content, high puffing rate, crisp mouthfeel and the like, and a novel approach is opened up for the development and utilization of high-additional-value peanut products.

Description

The production method of instant low temperature dewatering five colours peanut

Technical field

The present invention relates to a kind of peanut processing technology, be specifically related to a kind of production method of instant low temperature dewatering five colours peanut, belong to deep-processing technical field of agricultural products.

Background technology

Peanut is food, the dual-purpose industrial crops of oil, nutritious, the fat that contains 50% left and right, and the protein of 24%-36%, the amino acid of 8 kinds of needed by human, also contain abundant vitamin E and phytosterol.Five colours peanut plants the general designation of the different new peanut variety of skin.Its kind of Pi Youhong, the color such as black, purple, white, yellow.Because of its kernel seed coat colour difference, not only outward appearance is pleasing, can meet more greatly people's curiosity and aesthetic psychology, and except the compositions such as the high protein that contains common peanut, amino acid, also be rich in the necessary trace elements of multiple human body such as selenium, zinc, calcium, iron, have replenish the calcium, anticancer effect.

China is maximum peanut producing country, and the total cultivated area of China's peanut in 2009 is 437.7 ten thousand hectares, accounts for 20.4% of world's gross area, is only second to India and occupies the 2nd, the world; Total output is 1470.8 ten thousand tons, accounts for 44.0% of the world, occupies the first in the world; China is also maximum in the world peanut exported country, and the peanut export volume is 63.1 ten thousand tons, accounts for 42% of the Peanut export trade, occupies very consequence in the production and trade of Peanut simultaneously.

Traditional (Groundnut products) still be take as main in the edible processing of peanut in China, as toast earthnut, poach peanut, Fried peanuts, peanut bean etc., also occur that in recent years some new products are as peanut butter, Peanut confectionery etc., but total amount and famous brand name are seldom, do not form industrial advantage, still have larger gap compared with developed countries.The immediate cause that causes this phenomenon is exactly that China's peanut process deeply industry technology and equipment falls behind.

For the weak foundation that changes China's peanut processing industry, backward in technique, single this present situation of product, must accelerate the research of major peanut deep process technology, the Novel peanut food such as exploitation nutrition, health care, promote the processing peanut by rudimentary, low grade products to fundamental shifts senior, expensive goods.The cryogenic vacuum dehydration technique is the nearest 30 years fruits and vegetables ' dehydration new and high technologies that grow up, it is that vacuum condition and dehydration are organically combined, take deep fat as heat catalysis under negative pressure and low-temperature condition, make the technology of the moisture of fruits and vegetables organization internal because of sharply evaporation drying.With traditional peanut processing goods, compare, cryogenic vacuum dehydration peanut has nutritional labeling, institutional framework, natural colored and local flavor and destroys little, alleviate the harm that such as fat rancidity, enzymatic browning and other oxidation deteriorations etc. brought, give the loose porous structure of product and crisp unique advantages such as mouthfeel.

The invention provides a kind of production method of instant low temperature dewatering five colours peanut; The method is to take multicolored peanut to make as Raw material processing.

The present invention realizes with following technical scheme: a kind of production method of instant low temperature dewatering five colours peanut, and the different color kind skin peanuts of take is made as Raw material processing, and concrete steps are as follows:

(1) by the selected removal stone of multicolored peanut, metal impurities, and reject the rotten peanut that goes rotten;

(2) by multicolored peanut after cleaning, add 3～5 times of water soaking 24～48h, add 4%～6% edible salt to carry out pickled simultaneously;

(3) boiling 15-30min, and be cooled to 10 ℃ of left and right by secondary;

(4) freezing 48～72h in-18～-20 ℃ of freezers; Standby;

(5) get multicolored peanut and freeze product, take palm oil or soybean oil as heat catalysis ,-0.09～-0.1Mpa, 85～98 ℃ of conditions under low temperature processed 25-45min, then centrifugation de-oiling;

(6) seasoning, be modulated to barbecue flavor or barbecue flavor or tomato or the various tastes such as fragrant pungent or cumin flavor as required by the multicolored peanut of step (5) gained, finally by packing, is finished product.

Described multicolored peanut comprises the peanut of black, white, purple, redness, yellow, the different kernel seed coat colours such as amber.

Advantage of the present invention is: the method is the instant multicolored peanut dehydrating prods of preparation under the vacuum and low temperature condition, the instant multicolored (Groundnut products) of producing has the characteristics such as nutritive loss is little, oil content is low, expansion rate is high, mouthfeel is crisp, for the exploitation of high added value (Groundnut products) open up a new way.

The specific embodiment

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment 1

The multicolored peanut of the colors such as selected redness, black and white, remove impurity and go rotten rotten peanut; Clean 2 times with running water, add 3 times of water soaking 24h(summers), add the edible salt of peanut weight 6% pickled simultaneously; After soaking end, drain, running water rinses, and adds poach 20min processed under normal pressure to well-done, then is cooled to rapidly room temperature, again is cooled to 10 ℃ of left and right; Be placed in-20 ℃ of freezing 60h of freezer to deep colling; Get appropriate multicolored peanut and freeze product, take palm oil as heat catalysis, under-0.1Mpa, 85 ℃ of conditions, process 40min, the then centrifugal 5min de-oiling of 200r/min; Finally in multicolored (Groundnut products), add fragrant pungent flavor material, mix thoroughly, packing is product.

Embodiment 2

Select the multicolored peanut of redness, purple, white, the color such as amber, yellow, remove stone, metal impurities and the rotten peanut that goes rotten; Clean 2 times with running water, add 5 times of water soaking 48h(winters), add the edible salt of peanut weight 4% pickled simultaneously; After soaking end, drain, running water rinses, and is placed in 108 ℃ of boiling 15min of pressure cooker, then is cooled to rapidly room temperature, again is cooled to 10 ℃ of left and right; Be placed in-20 ℃ of freezing 72h of freezer to deep colling; Get appropriate multicolored peanut and freeze product, take soybean oil as heat catalysis, under-0.1Mpa, 95 ℃ of conditions, process 30min, the then centrifugal 3min de-oiling of 300r/min; Finally in multicolored (Groundnut products), add the tomato flavoring, mix thoroughly, packing is product.

Claims (2)

1. the production method of an instant low temperature dewatering five colours peanut, is characterized in that, the different color kind skin peanuts of take is made as Raw material processing, and concrete steps are as follows:

(1) by the selected removal stone of multicolored peanut, metal impurities, and reject the rotten peanut that goes rotten;

(2) by multicolored peanut after cleaning, add 3～5 times of water soaking 24～48h, add 4%～6% edible salt to carry out pickled simultaneously;

(3) boiling 15-30min, and be cooled to 10 ℃ of left and right by secondary;

(4) freezing 48～72h in-18～-20 ℃ of freezers; Standby;

(5) get multicolored peanut and freeze product, take palm oil or soybean oil as heat catalysis ,-0.09～-0.1Mpa, 85～98 ℃ of conditions under low temperature processed 25-45min, then centrifugation de-oiling;

(6) seasoning, be modulated to barbecue flavor or barbecue flavor or tomato or the various tastes such as fragrant pungent or cumin flavor as required by the multicolored peanut of step (5) gained, finally by packing, is finished product.

2. the production method of instant low temperature dewatering five colours peanut as claimed in claim 1, is characterized in that, described multicolored peanut comprises the peanut of black, white, purple, redness, yellow, the different kernel seed coat colours such as amber.