CN103462112B - Production method of instant low-temperature-dehydrated multicolored peanuts - Google Patents
Production method of instant low-temperature-dehydrated multicolored peanuts Download PDFInfo
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- CN103462112B CN103462112B CN201310429014.0A CN201310429014A CN103462112B CN 103462112 B CN103462112 B CN 103462112B CN 201310429014 A CN201310429014 A CN 201310429014A CN 103462112 B CN103462112 B CN 103462112B
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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
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, oily dual-purpose industrial crops, nutritious, and containing the fat of about 50%, the protein of 24%-36%, the amino acid of 8 kinds of needed by human, also containing abundant vitamin E and phytosterol.The general designation of five colours peanut and the different new peanut variety of seed coat.Its seed coat has the colors such as red, black, purple, white, yellow.Because its kernel seed coat colour is different, not only outward appearance is pleasing, can meet more greatly curiosity and the aesthetic psychology of people, and except the compositions such as the high protein containing common peanut, amino acid, also be rich in the trace element that the multiple human bodies such as selenium, zinc, calcium, iron are necessary, have replenish the calcium, anticancer effect.
China is maximum peanut production state, 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 peanut exported country maximum in the world simultaneously, and 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.
China eats processing still based on traditional (Groundnut products) at peanut, as toast earthnut, poach peanut, Fried peanuts, peanut bean etc., also occur that some new products are as peanut butter, Peanut confectionery etc. in recent years, but total amount and famous brand name little, do not form industrial advantage, still there is larger gap compared with developed countries.The immediate cause of this phenomenon is caused to be exactly that China's peanut process deeply industry technology and equipment falls behind.
In order to change the weak foundation of China's peanut processing industry, backward in technique, product this present situation single, the research of major peanut deep process technology must be accelerated, the exploitation Novel peanut such as nutrition, health care food, promotes processing peanut by rudimentary, low grade products to fundamental shifts that are senior, expensive goods.Low-temperature vacuum dehydration technology is the nearest 30 years fruits and vegetables ' dehydration new and high technologies grown up, it is organically combined at vacuum condition and dehydration, be heat catalysis with deep fat under negative pressure and low-temperature condition, make the moisture of fruits and vegetables organization internal because of sharply evaporation the technology of drying.Compared with traditional peanut processing goods, low-temperature 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. bring, give the advantage that the loose porous structure of product and crisp mouthfeel etc. are unique.
The invention provides a kind of production method of instant low temperature dewatering five colours peanut; The method is for Raw material processing obtains with multicolored peanut.
The present invention realizes with following technical scheme: a kind of production method of instant low temperature dewatering five colours peanut, and with different color kind skin peanuts for Raw material processing is made, concrete steps are as follows:
(1) by selected for multicolored peanut removal stone, metal impurities, and the rotten peanut that goes rotten is rejected;
(2) by multicolored peanut through cleaning after, add 3 ~ 5 times of water soaking 24 ~ 48h, add 4% ~ 6% edible salt simultaneously and carry out pickled;
(3) boiling 15-30min, and after through about cooling twice to 10 DEG C;
(4) freezing 48 ~ 72h in-18 ~-20 DEG C of freezers; For subsequent use;
(5) get multicolored peanut and freeze product, with palm oil or soybean oil for heat catalysis, low temperature processed 25-45min, then centrifugation de-oiling under-0.09 ~-0.1Mpa, 85 ~ 98 DEG C of conditions;
(6) seasoning, is modulated to barbecue taste or barbecue taste or tomato or the various tastes such as fragrant pungent or cumin as required, is finished product finally by packaging by the multicolored peanut of step (5) gained.
Described multicolored peanut comprises the peanut of black, white, purple, redness, yellow, the different kernel seed coat colour such as amber.
Advantage of the present invention is: the method is under vacuum and low temperature condition, prepare instant multicolored peanut dehydrating prods, the instant multicolored (Groundnut products) of producing has the features such as nutritive loss is little, oil content is low, expansion rate is high, crispy in taste, for the exploitation of high added value (Groundnut products) open up a new way.
Detailed description of the invention
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, removes impurity and the rotten peanut that goes rotten; Clean 2 times with running water, add 3 times of water soaking 24h(summers), the edible salt simultaneously adding peanut weight 6% is pickled; After immersion terminates, drain, tap water, the boiling 20min that adds water under normal pressure, to well-done, be then cooled to room temperature rapidly, be again cooled to about 10 DEG C; Be placed in-20 DEG C of freezing 60h of freezer to deep colling; Getting appropriate multicolored peanut and freeze product, take palm oil as heat catalysis, under-0.1Mpa, 85 DEG C 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, packaging 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), the edible salt simultaneously adding peanut weight 4% is pickled; After immersion terminates, drain, tap water, be placed in pressure cooker 108 DEG C of boiling 15min, be then cooled to room temperature rapidly, be again cooled to about 10 DEG C; Be placed in-20 DEG C of freezing 72h of freezer to deep colling; Getting appropriate multicolored peanut and freeze product, take soybean oil as heat catalysis, under-0.1Mpa, 95 DEG C of conditions, process 30min, the then centrifugal 3min de-oiling of 300r/min; Finally in multicolored (Groundnut products), add tomato flavoring, mix thoroughly, packaging is product.
Claims (2)
1. a production method for instant low temperature dewatering five colours peanut, it is characterized in that, with different color kind skin peanuts for Raw material processing is made, concrete steps are as follows:
(1) by selected for multicolored peanut removal stone, metal impurities, and the rotten peanut that goes rotten is rejected;
(2) by multicolored peanut through cleaning after, add 3 ~ 5 times of water soaking 24 ~ 48h, add 4% ~ 6% edible salt simultaneously and carry out pickled;
(3) boiling 15-30min, and after through about cooling twice to 10 DEG C;
(4) freezing 48 ~ 72h in-18 ~-20 DEG C of freezers; For subsequent use;
(5) get multicolored peanut and freeze product, with palm oil or soybean oil for heat catalysis, low temperature processed 25-45min, then centrifugation de-oiling under-0.09 ~-0.1Mpa, 85 ~ 98 DEG C of conditions;
(6) seasoning, is modulated to barbecue taste or barbecue taste or tomato or fragrant pungent or cumin as required, is finished product finally by packaging by the multicolored peanut of step (5) gained.
2. the production method of instant low temperature dewatering five colours peanut as claimed in claim 1, it is characterized in that, described multicolored peanut comprises black, white, purple, redness, yellow, amber peanut.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310429014.0A CN103462112B (en) | 2013-09-18 | 2013-09-18 | Production method of instant low-temperature-dehydrated multicolored peanuts |
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| CN201310429014.0A CN103462112B (en) | 2013-09-18 | 2013-09-18 | Production method of instant low-temperature-dehydrated multicolored peanuts |
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| CN103462112B true CN103462112B (en) | 2015-04-08 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829297B (en) * | 2014-02-27 | 2016-08-03 | 长沙理工大学 | Selenium-rich crispy instant lotus seed and preparation process thereof |
| CN104286980B (en) * | 2014-09-29 | 2017-04-26 | 福建农林大学 | Processing method of ready-to-eat lotus seed leisure food |
| CN104921199A (en) * | 2015-06-18 | 2015-09-23 | 广西大学 | Processing method for fragrant and crisp peanuts |
| CN106722654A (en) * | 2016-11-28 | 2017-05-31 | 贵州省桐梓县康利绿色食品有限公司 | The preparation method of pickled pepper peanut |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1026653C (en) * | 1992-08-27 | 1994-11-23 | 广西壮族自治区农业科学院经济作物研究所 | Production method of salted, brittle peanut |
| CN101057645B (en) * | 2006-04-19 | 2010-05-12 | 山东潍坊出口商品基地建设有限公司 | Preparing technology method for vacuum low temperature dewatering notto |
| CN101703282A (en) * | 2009-11-19 | 2010-05-12 | 中国农业科学院油料作物研究所 | Method for producing dried salted peanuts |
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| 张国治.真空油炸的特点.《油炸食品生产技术》.化学工业出版社,2005,(第1版),140-142. * |
| 杨瑞.速冻与缓冻.《食品保藏原理》.化学工业出版社,2006,(第1版),80-83. * |
| 果蔬脆片及其生产技术综述;鲍彤华 等;《天中学刊》;20070430;第22卷(第2期);81-83 * |
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