CN104187890A - Method for baking shelled peanuts - Google Patents
Method for baking shelled peanuts Download PDFInfo
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- CN104187890A CN104187890A CN201410430722.0A CN201410430722A CN104187890A CN 104187890 A CN104187890 A CN 104187890A CN 201410430722 A CN201410430722 A CN 201410430722A CN 104187890 A CN104187890 A CN 104187890A
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- baking
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- peanut
- fruit
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 23
- 241001553178 Arachis glabrata Species 0.000 title abstract 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 51
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 39
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 39
- 239000002184 metal Substances 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 50
- 235000013399 edible fruits Nutrition 0.000 claims description 29
- 239000002994 raw material Substances 0.000 claims description 16
- 235000008692 Carum bulbocastanum Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000428 dust Substances 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 5
- 238000006062 fragmentation reaction Methods 0.000 claims description 5
- 230000005855 radiation Effects 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000002689 soil Substances 0.000 claims description 5
- 235000003276 Apios tuberosa Nutrition 0.000 claims description 2
- 235000010744 Arachis villosulicarpa Nutrition 0.000 claims description 2
- 239000003086 colorant Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000002417 nutraceutical Substances 0.000 description 2
- 235000021436 nutraceutical agent Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a method for baking shelled peanuts. The method comprises the steps of inspecting and accepting, sorting, washing, drying, baking, cooling, cooked peanuts picking up, metal detecting, weighing and packaging, boxing and finished product warehousing. The shelled baked peanut food produced by the method is rich in nutrition and the original nutrition ingredients of the peanuts are not damaged; besides, the shelled baked peanut food is convenient for a human body to digest and absorb, quite crisp, low in hardness, good in taste, capable of meeting the requirements of widespread consumers and wide in market prospect.
Description
Technical field
The present invention relates to a kind of production technology of peanut baked goods, specifically a kind of method with shell toast earthnut.
Background technology
Roasted peanut is a kind of popular long peanut processing method of China, and the peanut that ancient tradition processes this method is also for a long time more fragrant.Along with people's living standard improves, also increasing to the demand of these products, mouthfeel required standard was also more and more higher in recent years.
Along with updating production technology, the mouthfeel raw with shell decoration firing fruit is also more and more abundanter, and this industry also moves ahead steadily, progressively grows up, being the very abundant selected inevitable outcome aspect eating later of people's material life, is a kind of food of enjoying type.The production technology with shell toast earthnut fruit adopting is at present roughly following two kinds of methods.
(1) direct baking technology: direct baking technology is to utilize baking oven directly peanut to be baked into goods, adopts the method in the peanut enterprise suitability for industrialized production of current most of toast earthnut fruit.As at 200 ~ 280 DEG C, under 1.5 ~ 3h condition, to toast, temperature is high, and the time is long, and energy resource consumption is high, and because peanut, not through doing the wash, contains dust in finished product, in the process of stripping food, is very easily stained with to hand, in tape entry, brings unsafe factor to food.Because direct baking, because be heated inequality, easily forms because the degree difference mouthful of finished product baking forms different mouthfeels, make the mouthfeel of product not good again.
(2) microwave baking technology: microwave penetration power is strong, and material is subject to microwave, inner moisture is vaporized rapidly.The advantage of microwave bulking is that dewatering speed is fast, but microwave baking is subject to the impact of shape of product, thickness, size, water content, dewaters, it is inhomogeneous to toast.Portioned product does not also reach due water-content indicator, and coking of another part is difficult to be controlled.Therefore, microwave baking is in the laboratory research stage mostly, there are no the report of industrial applications.
Shandong is the large province of peanut cultivation, but a large amount of peanuts is all to sell as raw material, peanut process deeply industry is very weak, therefore, development peanut baked product contributes to develop peanut food industry, improve scientific and technological content and the added value of (Groundnut products), adjust China's agricultural structure, drive the enthusiasm of peasant planting peanut.
Peanut contains abundant nutritional labeling, once has the title of " green milk " " the first nutraceutical " abroad, is known as again " peanut " in some areas of China, has higher edible and medical value.It is longer than nourishing help, is conducive to long life, and be described as " Vegetable meat ", " meat or fish in element " the same as soya bean.The nutritive value of peanut is higher than grain class, can match in excellence or beauty with some animal foods such as egg, milk, meats.The content that it contains a large amount of protein and fat, particularly unrighted acid is very high, the various nutraceutical of very suitable manufacture.
Summary of the invention
The object of the invention is to the shortcoming for prior art, a kind of constant temperature, cage type baking are provided, retain to greatest extent the method for the toast earthnut fruit of the nutrition of peanut, retain peanut nutritional labeling, natural colored, product has low fat, the feature such as low in calories, is healthy baked goods of new generation.
Technical scheme of the present invention is: a kind of method with shell toast earthnut, and described step is as follows:
1. raw material check and accept, selection: peanut selects that shape is full, color is pure white, must not damage by worms, mouldy, Fragmentation Phenomena, uses after generally using classification by specification, removes not plump fruit;
2. do the wash: raw material fruit being dropped into do the wash in machine through elevator and do the wash, approximately need 2 ~ 3 minutes, is mainly sandy soil, the dust of removing shell surface;
3. dry: the raw material of doing the wash is dropped into drench water machine, through the rotation Li Shui of 3 ~ 4 minutes, enter next process through conveyer belt;
4. baking: constant to peanut primary colors, baking temperature is controlled at 180 ~ 210 DEG C, and baking time is 40 ~ 50 minutes, cage baking;
5. cooling: by baked peanut through the air-dry heat radiation of conveyer belt;
6. grog is selected: reject the underproof products such as not plump fruit, spot fruit, scaling fruit;
7. the finished product of choosing, after metal detection, packs packaging into, weighs, seals, cases, and enters warehouse for finished product after joint sealing.
The process of doing the wash, toasting of the present invention is as follows: raw material peanut is rinsed 2 ~ 3 minutes through doing the wash machine washing, entered drench water machine, through the rotation Li Shui of 3 ~ 4 minutes, enter baking oven through conveyer belt, baking temperature is controlled at 180 ~ 210 DEG C, and baking time is 40 ~ 50 minutes, cage baking.
Beneficial effect of the present invention is: the low temperate zone of the present invention shell toast earthnut is compared and had with microwave baking with high temperature direct baking: (1) is nutritious: the baking of peanut band shell is owing to first passing through and doing the wash, low-temperature bake again, thus the nutrition of peanut farthest retained; (2) being convenient to human body digests and assimilates: compared with common direct baking, after doing the wash, baking can make peanut in the time of baking, farthest retain nutrition again, is convenient to human body and digests and assimilates, and be difficult for getting angry.(3) storage period is long: have the protection of peanut shell, avoided the Oxidation of Fat and Oils phenomenon of shelled peanut; Product water content is below 5% simultaneously, and therefore shelf life of products is longer.After doing the wash again the product hardness of baking than the product hardness on market low 16.07%, brittleness improves 19.88% than product on market.Nutriment loss is few, and crisp brittleness is good, and hardness is low, and mouthfeel is good, meets consumers in general's demand, and market prospects are wide.
Detailed description of the invention
Embodiment 1:
Peanut selects that shape is full, color is pure white, must not damage by worms, mouldy, Fragmentation Phenomena, uses after generally using classification by specification, removes not plump fruit; Raw material fruit being dropped into do the wash in machine through elevator and do the wash, approximately need 2 ~ 3 minutes, is mainly sandy soil, the dust of removing shell surface; The raw material of doing the wash is dropped into drench water machine, through the rotation Li Shui of 3 ~ 4 minutes, enter baking oven through conveyer belt, baking oven baking temperature is controlled at 180 ~ 200 DEG C, and baking time is 45 ~ 50 minutes, cage baking; By baked peanut through the air-dry heat radiation of conveyer belt; Reject the underproof products such as not plump fruit, spot fruit, scaling fruit; The finished product of choosing, after metal detection, packs packaging into, weighs, seals, cases, and enters warehouse for finished product after joint sealing.
Embodiment 2:
Peanut selects that shape is full, color is pure white, must not damage by worms, mouldy, Fragmentation Phenomena, uses after generally using classification by specification, removes not plump fruit; Raw material fruit being dropped into do the wash in machine through elevator and do the wash, approximately need 2 ~ 3 minutes, is mainly sandy soil, the dust of removing shell surface; The raw material of doing the wash is dropped into drench water machine, through the rotation Li Shui of 3 ~ 4 minutes, enter baking oven through conveyer belt, baking oven baking temperature is controlled at 190 ~ 210 DEG C, and baking time is 40 ~ 45 minutes, cage baking; By baked peanut through the air-dry heat radiation of conveyer belt; Reject the underproof products such as not plump fruit, spot fruit, scaling fruit; The finished product of choosing, after metal detection, packs packaging into, weighs, seals, cases, and enters warehouse for finished product after joint sealing.
Embodiment 3:
Peanut selects that shape is full, color is pure white, must not damage by worms, mouldy, Fragmentation Phenomena, uses after generally using classification by specification, removes not plump fruit; Raw material fruit being dropped into do the wash in machine through elevator and do the wash, approximately need 3 ~ 4 minutes, is mainly sandy soil, the dust of removing shell surface; The raw material of doing the wash is dropped into drench water machine, through the rotation Li Shui of 2 ~ 3 minutes, enter baking oven through conveyer belt, baking oven baking temperature is controlled at 190 ~ 210 DEG C, and baking time is 45 ~ 50 minutes, cage baking; By baked peanut through the air-dry heat radiation of conveyer belt; Reject the underproof products such as not plump fruit, spot fruit, scaling fruit; The finished product of choosing, after metal detection, packs packaging into, weighs, seals, cases, and enters warehouse for finished product after joint sealing.
Claims (3)
1. the method with shell toast earthnut, described step is as follows:
1. raw material check and accept, selection: peanut selects that shape is full, color is pure white, must not damage by worms, mouldy, Fragmentation Phenomena, uses after generally using classification by specification, removes not plump fruit;
2. do the wash: raw material fruit being dropped into do the wash in machine through elevator and do the wash, approximately need 2 ~ 3 minutes, is mainly sandy soil, the dust of removing shell surface;
3. dry: the raw material of doing the wash is dropped into drench water machine, through the rotation Li Shui of 3 ~ 4 minutes, enter next process through conveyer belt;
4. baking: constant to peanut primary colors, baking temperature is controlled at 180 ~ 210 DEG C, and baking time is 40 ~ 50 minutes, cage baking;
5. cooling: by baked peanut through the air-dry heat radiation of conveyer belt;
6. grog is selected: reject the underproof products such as not plump fruit, spot fruit, scaling fruit;
7. the finished product of choosing, after metal detection, packs packaging into, weighs, seals, cases, and enters warehouse for finished product after joint sealing.
2. the method with shell toast earthnut according to claim 1, is characterized in that: in described band shell bake process without any interpolation, pure (Groundnut products).
3. the method with shell toast earthnut according to claim 1, it is characterized in that: the described process with shell baking is as follows: will after the selection of raw material peanut, rinse 2 ~ 3 minutes through doing the wash machine washing, send into drench water machine through conveyer belt, through the rotation Li Shui of 3 ~ 4 minutes, being sent to baking oven through conveyer belt toasts, Control for Kiln Temperature, at 180 ~ 200 DEG C, is toasted 45 ~ 60 minutes, and baking oven is selected cage baking oven; Preferably: the described process of doing the wash, toasting is as follows: by entering after the selection of raw material shelled peanut, doing the wash machine-washes rinses 2 ~ 3 minutes, send into drench water machine through conveyer belt, through the rotation Li Shui of 3 ~ 4 minutes, in sending into the cage of baking oven, toasts by conveyer belt, be, under the furnace temperature of 180 ~ 200 DEG C, to toast 45 ~ 50 minutes in temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410430722.0A CN104187890A (en) | 2014-08-29 | 2014-08-29 | Method for baking shelled peanuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410430722.0A CN104187890A (en) | 2014-08-29 | 2014-08-29 | Method for baking shelled peanuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187890A true CN104187890A (en) | 2014-12-10 |
Family
ID=52073405
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410430722.0A Pending CN104187890A (en) | 2014-08-29 | 2014-08-29 | Method for baking shelled peanuts |
Country Status (1)
| Country | Link |
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| CN (1) | CN104187890A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722661A (en) * | 2016-11-30 | 2017-05-31 | 锦州大远食品工业有限公司 | The preparation method that a kind of local flavor hangs stove peanut |
-
2014
- 2014-08-29 CN CN201410430722.0A patent/CN104187890A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722661A (en) * | 2016-11-30 | 2017-05-31 | 锦州大远食品工业有限公司 | The preparation method that a kind of local flavor hangs stove peanut |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141210 |
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| WD01 | Invention patent application deemed withdrawn after publication |