CN104544349A - Method for baking half peanut kernels at low temperature - Google Patents
Method for baking half peanut kernels at low temperature Download PDFInfo
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- CN104544349A CN104544349A CN201510019725.XA CN201510019725A CN104544349A CN 104544349 A CN104544349 A CN 104544349A CN 201510019725 A CN201510019725 A CN 201510019725A CN 104544349 A CN104544349 A CN 104544349A
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Abstract
The invention provides a method for baking half peanut kernels at a low temperature. The method comprises the following steps: inspecting raw materials, sorting, baking, cooling, peeling, sorting baked peanut kernels, detecting with metal, halving, detecting with metal, weighing, packing, boxing and warehousing the finished product. The half peanut kernels produced by the method have rich nutrition, facilitate human digestion and absorption, and have low nutrient loss and good mouthfeel; and because red skin is removed and peanut kernels are halved, the half peanut kernels are widely applicable to people, meet the requirements of mass consumers and have a broad market prospect.
Description
Technical field
The present invention relates to a kind of production technology of shelled peanut baked goods, specifically the method for a kind of low-temperature bake peanut half.
Background technology
Roasted peaunt kernel is a kind of popular long peanut processing method of China, and the peanut that ancient tradition makes this method process is also for a long time more fragrant.In recent years along with people's living standard improves, also increasing to the demand of these products, mouthfeel required standard was also more and more higher.
Along with updating production technology, the mouthfeel of (Groundnut products) is also more and more abundanter, and this industry also moves ahead steadily, progressively grows up, and being the very abundant inevitable outcome later selected by eating of people's material life, is a kind of food of enjoying type.The production technology that the production peanut of current employing is broken is roughly following several method.
(1) high-temperature baking technology: high-temperature baking technology utilizes baking oven high temperature that shelled peanut is baked into goods rear peeling, regenerative ratio peanut half, major part is produced in the broken peanut enterprise suitability for industrialized production of peanut and is adopted the method at present.As at 200 ~ 280 DEG C, toast under 30 ~ 40 minutes conditions, temperature is high, and the time is long, and energy resource consumption is high, and peanut half color and luster produced is partially dark, the micro-hardship of mouthfeel, various nutritional labeling easily cause damage.
(2) microwave baking technology: microwave penetration power is strong, material is subject to microwave, inner moisture rapid vaporization.The advantage of microwave baking 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 uneven to toast.Portioned product does not also reach due water-content indicator, and another part coking, be 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 sell as raw material, peanut process deeply industry is very weak, therefore, development peanut baked product contributes to developing peanut food industry, improve scientific and technological content and the added value of (Groundnut products), adjustment China agricultural structure, drives the enthusiasm of peasant planting peanut.
Peanut contains abundant nutritional labeling, once has the title of " green milk " " the first nutraceutical " abroad, in some areas of China also referred to as " peanut ", has higher edible and medical value.It is longer than nourishing help, is conducive to long life, and equally with soya bean is described as " Vegetable meat ", " meat or fish in element ".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 low temperature is provided, retains the method for the low-temperature bake peanut half of peanut nutrition composition to greatest extent, remain the nutritional labeling of peanut, natural colored, product has low fat, the feature such as low in calories, is the healthy baked goods of a new generation.
Technical scheme of the present invention is: the method for a kind of low-temperature bake peanut half, and described step is as follows:
1. raw material is checked and accepted: medium-sized grain peanut selected by shelled peanut, must not damage by worms, mouldy, broken half, generally uses the some more of 28/32,28/30,30/34 specification after classification, removes too large or too little shelled peanut;
2. choose: raw material enters stone remover (removing raw material in earth, handstone) and arrive conveying picker afterwards, manually chooses, removing damaged by worms, mouldy, break half;
3. toast: enter bake oven and bake, baking temperature controls at 180 ~ 200 DEG C, and baking time is 20 ~ 25 minutes, and shelled peanut color is constant, just disconnected raw taste;
4. cool: by baked shelled peanut through the air-dry heat radiation of conveyer belt 30 ~ 40 minutes;
5. peel: enter peeling machine and slough scarlet;
6. grog selection: reject and do not purify scarlet, half, all kinds of underproof product such as unsound grain;
7. metal detection: the finished product chosen crosses metal detector;
8. half is cut: entered by the blanched peanut of metal detection and cut half machine and cut half by specification;
9. metal detection: the finished product of broken half crosses metal detector;
10. weighing and bagging: weigh, load packaging, sealing, vanning, enter warehouse for finished product after joint sealing.
Each component in bake process of the present invention and parts by weight as follows: band red peanut benevolence 100%.
The process of low-temperature bake of the present invention is as follows: the raw material shelled peanut chosen is dropped into baking oven, baking temperature controls at 180 ~ 200 DEG C, and baking time is 20 ~ 25 minutes, and shelled peanut color is constant, just disconnected raw taste, by baked shelled peanut through the air-dry heat radiation of conveyer belt 30 ~ 40 minutes; Enter peeling machine and slough scarlet; Reject and do not purify scarlet, also improve all kinds of underproof product such as grain, broken kernel; Entered by the blanched peanut of metal detection and cut half machine and cut half by specification.
Beneficial effect of the present invention is: low-temperature bake peanut of the present invention half and high temperature direct baking are compared with microwave baking to be had: (1) is nutritious: low-temperature bake, farthest remains the nutrition of peanut; (2) be convenient to human consumption absorb: compared with common high-temperature baking, low-temperature bake can make peanut farthest retain nutrition when toasting, and is convenient to human consumption and absorbs, and not easily get angry.(3) storage period is long: low-temperature bake farthest avoids peanut grease oxidative phenomena; Product water content is below 5% simultaneously, and therefore shelf life of products is longer.
Detailed description of the invention
Embodiment 1:
28/32 shelled peanut selected by shelled peanut, must not damage by worms, mouldy, broken kernel; Raw material enters stone remover (removing raw material in earth, handstone) and arrive conveying picker afterwards, manually chooses, remove damage by worms, mouldy, broken kernel; Choose complete enter bake oven bake, baking temperature controls at 180 ~ 200 DEG C, and baking time is 22 ~ 25 minutes, bakes, just disconnected raw taste constant to shelled peanut color, comes out of the stove; By baked shelled peanut through the air-dry heat radiation of conveyer belt 30 ~ 40 minutes; Enter peeling machine and slough scarlet; Reject and do not purify all kinds of underproof products such as scarlet, unsound grain, broken kernel; Entered by the blanched peanut of metal detection and cut half machine and cut half by specification, cut the finished product after half and again cross metal detector; Weigh, load packaging, sealing, vanning, after joint sealing, enter warehouse for finished product.
Embodiment 2:
28/30 shelled peanut selected by shelled peanut, must not damage by worms, mouldy, broken kernel; Raw material enters stone remover (removing raw material in earth, handstone) and arrive conveying picker afterwards, manually chooses, remove damage by worms, mouldy, broken kernel; Choose complete enter bake oven bake, baking temperature controls at 180 ~ 200 DEG C, and baking time is 23 ~ 25 minutes, bakes, just disconnected raw taste constant to shelled peanut color, comes out of the stove; By baked shelled peanut through the air-dry heat radiation of conveyer belt 30 ~ 40 minutes; Enter peeling machine and slough scarlet; Reject and do not purify all kinds of underproof product such as scarlet, unsound grain; Entered by the blanched peanut of metal detection and cut half machine and cut half by specification, cut the finished product after half and again cross metal detector; Weigh, load packaging, sealing, vanning, after joint sealing, enter warehouse for finished product.
Embodiment 3:
30/34 shelled peanut selected by shelled peanut, must not damage by worms, mouldy, unsound grain; Raw material enters stone remover (removing raw material in earth, handstone) and arrive conveying picker afterwards, manually chooses, remove damage by worms, mouldy, unsound grain; Choose complete enter bake oven bake, baking temperature controls at 180 ~ 200 DEG C, and baking time is 20 ~ 23 minutes, bakes, just disconnected raw taste constant to shelled peanut color, comes out of the stove; By baked shelled peanut through the air-dry heat radiation of conveyer belt 30 ~ 40 minutes; Enter peeling machine and slough scarlet; Reject and do not purify all kinds of underproof product such as scarlet, unsound grain; Entered by the blanched peanut of metal detection and cut half machine and cut half by specification, cut the finished product after half and again cross metal detector; Weigh, load packaging, sealing, vanning, after joint sealing, enter warehouse for finished product.
Claims (3)
1. a method for low-temperature bake peanut half, described step is as follows:
1. raw material is checked and accepted: medium-sized grain peanut selected by shelled peanut, must not damage by worms, mouldy, broken half, generally uses the some more of 28/32,28/30,30/34 specification after classification, removes too large or too little shelled peanut;
2. choose: raw material enters stone remover (removing raw material in earth, handstone) and arrive conveying picker afterwards, manually chooses, removing damaged by worms, mouldy, break half grain;
3. toast: enter bake oven and bake, baking temperature controls at 180-200 DEG C, and baking time is 20-25 minute, and shelled peanut color is constant, just disconnected raw taste;
4. cool: by baked shelled peanut through the air-dry heat radiation of conveyer belt 30 ~ 40 minutes;
5. peel: enter peeling machine and slough scarlet;
6. grog selection: reject do not purify scarlet, half, unsound grain, all kinds of underproof product such as mould grain;
7. metal detection: the finished product chosen crosses metal detector;
8. half: enter peanut half machine by the blanched peanut of metal detection and carry out brokenly half;
9. metal detection: broken half good peanut finished product crosses metal detector
10. weighing and bagging: weigh, load packaging, sealing, vanning, enter warehouse for finished product after joint sealing.
2. the method for low-temperature bake peanut according to claim 1 half, is characterized in that: without any interpolation in the process of described low-temperature bake peanut half, pure (Groundnut products).
3. the method for low-temperature bake peanut according to claim 1 half, it is characterized in that: described low-temperature bake process is as follows: the raw material shelled peanut chosen is dropped into baking oven, baking temperature controls at 180-200 DEG C, baking time is 20-25 minute, shelled peanut color is constant, just disconnected raw taste, by baked shelled peanut through the air-dry heat radiation of conveyer belt 30 ~ 40 minutes; Enter peeling machine and slough scarlet; Reject and do not purify scarlet, all kinds of underproof product such as half, half; Entered by the blanched peanut of metal detection and cut half machine and cut half by specification.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510019725.XA CN104544349A (en) | 2015-01-15 | 2015-01-15 | Method for baking half peanut kernels at low temperature |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510019725.XA CN104544349A (en) | 2015-01-15 | 2015-01-15 | Method for baking half peanut kernels at low temperature |
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| CN104544349A true CN104544349A (en) | 2015-04-29 |
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| CN201510019725.XA Pending CN104544349A (en) | 2015-01-15 | 2015-01-15 | Method for baking half peanut kernels at low temperature |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595284A (en) * | 2015-10-30 | 2016-05-25 | 郑州思念食品有限公司 | Preparation method of roasted peanuts |
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2015
- 2015-01-15 CN CN201510019725.XA patent/CN104544349A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595284A (en) * | 2015-10-30 | 2016-05-25 | 郑州思念食品有限公司 | Preparation method of roasted peanuts |
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Application publication date: 20150429 |
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| WD01 | Invention patent application deemed withdrawn after publication |