CN104939168A - Sauce-flavoured fried flour-coated peanuts and preparation process thereof - Google Patents
Sauce-flavoured fried flour-coated peanuts and preparation process thereof Download PDFInfo
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- CN104939168A CN104939168A CN201510269877.5A CN201510269877A CN104939168A CN 104939168 A CN104939168 A CN 104939168A CN 201510269877 A CN201510269877 A CN 201510269877A CN 104939168 A CN104939168 A CN 104939168A
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 81
- 235000013312 flour Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 80
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 76
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 76
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 76
- 235000015067 sauces Nutrition 0.000 claims abstract description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000003814 drug Substances 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 8
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000294611 Punica granatum Species 0.000 claims abstract 3
- 239000003205 fragrance Substances 0.000 claims description 16
- 239000011248 coating agent Substances 0.000 claims description 15
- 238000000576 coating method Methods 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 241001107116 Castanospermum australe Species 0.000 claims description 7
- 235000021279 black bean Nutrition 0.000 claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 241001313855 Bletilla Species 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 239000011812 mixed powder Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000002344 surface layer Substances 0.000 claims description 3
- 229930195730 Aflatoxin Natural products 0.000 abstract description 13
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 abstract description 13
- 239000005409 aflatoxin Substances 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 240000001462 Pleurotus ostreatus Species 0.000 abstract 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 abstract 1
- 238000003958 fumigation Methods 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 241000219991 Lythraceae Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 3
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 229940016667 resveratrol Drugs 0.000 description 3
- 235000021283 resveratrol Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000003899 bactericide agent Substances 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000315 carcinogenic Toxicity 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000011953 bioanalysis Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 231100000299 mutagenicity Toxicity 0.000 description 1
- 230000007886 mutagenicity Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc Nutrition 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses sauce-flavoured fried flour-coated peanuts and a preparation process thereof. The sauce-flavoured fried flour-coated peanuts are prepared from the following various raw material components in parts by weight: 80-120 parts of peanut kernels, 10-15 parts of dry kelp meal, 15-20 parts of fermented soybean paste, 6-12 parts of pomegranate, 20-30 parts of oyster mushroom juice, 1-3 parts of pericarpium citri reticulatae, 1-3 parts of rhizoma bletillae, 2-4 parts of fructus amomi, 4-8 parts of brown sugar, 30-35 parts of wheat flour, 25-30 parts of modified starch and 0.5-1 parts of a smoked plum extract. According to the preparation process disclosed by the invention, the peanut kernels are subjected to two times of fumigation through ozone, aflatoxin in the peanut kernels is effectively degraded, and the peanut kernels are placed in a specially-made traditional Chinese medicine filtered juice to have a stomach-invigorating health effect; in addition, the fermented soybean paste is added to syrup, so that the taste of the fried flour-coated peanuts is more unique and full of a sauce flavour.
Description
technical field:
The present invention relates generally to peanut preparing technical field, particularly relates to a kind of sauce fragrance boiled peanut and preparation technology thereof.
background technology:
China is peanut production state maximum in the world and exported country, and peanut occupies critical role in the national economic development and foreign trade.Containing quality plant oil and the protein of having an appointment in peanut, nutritious, local flavor is tempting, is particularly rich in the natural function composition such as unrighted acid, zinc and vitamin, resveratrol, paddy alcohol, coenzyme, cardiovascular disease, tumour and diabetes can be prevented, and brain tonic, intelligence development, anti-aging.But peanut production technology bad at present and management cause product to be subject to the pollution of aflatoxin etc.
Aflatoxin is a kind of carcinogenic, teratogenesis, mutagenic extremely toxic substance, carries out the research of Aflatoxin in Peanut byHigh degradation technique significant for minimizing aflatoxin contamination, guarantee agricultural product quality and food security etc.According to the chemical property of aflatoxin, there are three kinds of detoxification approach in theory, namely remove toxin, toxin become non-toxic compound, toxin is degraded to nontoxic small-molecule substance.Conventional detoxicating method mainly contains Physical, chemical method, bioanalysis.But the defect that these three kinds of detoxicating methods mostly exist detoxification weak effect or affect peanut quality.
In addition, be that the food variety of Raw material processing is a lot of with peanut.It is only a large advantage of peanut through baking and edible.The little ichthyophagy skin peanuts of tradition is exactly after shelled peanut surface is coated with last layer Starch Size, the class kernel goods made through baking.Its raw material tired is easy to get, and preparation small investment, production technology is simple, thus by widespread production.But traditional boiled peanut external coating is hard, and crisp not, mouthfeel is poor, can not adapt to the needs of current market development.
summary of the invention:
The object of the invention is exactly the defect in order to make up prior art, provides a kind of sauce fragrance boiled peanut and preparation technology thereof, and it not only effectively can remove the aflatoxin in peanut, and obtained boiled peanut external coating is crisp, mouthfeel good.
The present invention is achieved by the following technical solutions:
A kind of sauce fragrance boiled peanut, is characterized in that: the weight proportion between each raw material components is: shelled peanut 80-120, sea-tangle dry powder 10-15, black bean sauce 15-20, pomegranate 6-12, flat mushroom juice 20-30, dried orange peel 1-3, bletilla 1-3, fructus amomi 2-4, brown sugar 4-8, wheat flour 30-35, converted starch 25-30, smoked plum extractive 0.5-1.
A preparation technology for sauce fragrance boiled peanut, is characterized in that: carry out according to following steps successively:
One, getting shelled peanut puts in an oven, and being dried to peanut moisture is 5-8%, takes out, and is placed on that to be full of concentration be once stifling 25-35 minute in the ozone of 5.5-6.5 mg/L; Take out, the shelled peanut after once being degraded;
Two, dried orange peel, bletilla and fructus amomi are mixed, add and add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain Chinese medicine filtered juice; After being placed on and soaking 20-40 minute in Chinese medicine filtered juice by shelled peanut after once degraded, take out, putting secondary drying to peanut moisture is in an oven 10-15%; Take out, be placed on that to be full of concentration be that in the ozone of 7.5-8.5 mg/L, secondary fumigates 25-35 minute; Take out, obtain the shelled peanut after secondary degraded;
Three, the shelled peanut after being degraded by secondary is pulled out after pouring into and boiling 15-20 minute in flat mushroom juice, stand-by;
Four, by pomegranate and black bean sauce mixing, be twisted into pureed, obtain sauce mud; Add water after brown sugar, sauce mud and smoked plum extractive are mixed and be deployed into the sauce fragrance syrup that concentration is 45-55%;
Five, wheat flour, sea-tangle dry powder and converted starch are mixed in dry powder form completely;
Six, the shelled peanut that step 3 obtains is placed in coating pan, coating pan is rotating while, progressively adds syrup, and be spilled into mixed powder, obtain coating peanut;
Seven, be placed in oven by coating peanut and toast, baking peanut surface layer be golden brown, and taking-up, is cooled to room temperature, obtains sauce fragrance boiled peanut.
Ozone is the allotrope of oxygen, has extremely strong oxidation-reduction quality, is a kind of common bactericide.Because oxidability is strong, action time is short, easily decomposes and produces oxygen and do not produce hazard residue, can be used as bactericide and anticorrisive agent directly applies in bakery and confectionery.Ozone has good removal effect to aflatoxin, and catabolite does not exist mutagenicity and the toxicity such as carcinogenic.Ozone oxidation is strong, and have very strong permeability, action time is short, is easily decomposed into oxygen, does not produce hazard residue.
Ozone suffocating treatment is the biodegrading process between physics and chemistry oxidation double action, has to develop into a kind ofly to be applied to that grain is actual to be stored and remove the potential advantages of the method for aflatoxin in process.And our experiments show that peanut in optimal conditions after ozone treatment, its polyphenol and Resveratrol content do not have significant change.Under this condition is described, peanut acid value, peroxide value, polyphenol content and Resveratrol content are all without marked change.
The present invention, adopts the stifling method of ozone secondary to process peanut, the aflatoxin that can effectively degrade in peanut, and the quality of peanut after treatment is not affected.
In addition, containing acidic materials such as citric acids in smoked plum extractive, to aflatoxin, also there is certain capacity of decomposition, more effectively reduce the aflatoxin content in peanut.
In the present invention, containing converted starch in mixed powder, make peanut coating produce institutional framework, make outer field quality more crisp.
Advantage of the present invention is:
The present invention fumigates for twice through ozone at shelled peanut, aflatoxin inside shelled peanut is effectively degraded, shelled peanut being placed in special Chinese medicine filtered juice makes it possess the health-care efficacy of stomach invigorating, in addition, black bean sauce joins in syrup, make the taste of boiled peanut unique, be full of sauce fragrance.
detailed description of the invention:
A kind of sauce fragrance boiled peanut, the weight proportion between each raw material components is: shelled peanut 100, sea-tangle dry powder 12, black bean sauce 18, pomegranate 8, flat mushroom juice 25, dried orange peel 2, bletilla 2, fructus amomi 3, brown sugar 6, wheat flour 32, converted starch 28, smoked plum extractive 0.8.
A preparation technology for sauce fragrance boiled peanut, carries out according to following steps successively:
One, getting shelled peanut puts in an oven, and being dried to peanut moisture is 5-8%, takes out, and is placed on that to be full of concentration be once stifling 25-35 minute in the ozone of 5.5-6.5 mg/L; Take out, the shelled peanut after once being degraded;
Two, dried orange peel, bletilla and fructus amomi are mixed, add and add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain Chinese medicine filtered juice; After being placed on and soaking 20-40 minute in Chinese medicine filtered juice by shelled peanut after once degraded, take out, putting secondary drying to peanut moisture is in an oven 10-15%; Take out, be placed on that to be full of concentration be that in the ozone of 7.5-8.5 mg/L, secondary fumigates 25-35 minute; Take out, obtain the shelled peanut after secondary degraded;
Three, the shelled peanut after being degraded by secondary is pulled out after pouring into and boiling 15-20 minute in flat mushroom juice, stand-by;
Four, by pomegranate and black bean sauce mixing, be twisted into pureed, obtain sauce mud; Add water after brown sugar, sauce mud and smoked plum extractive are mixed and be deployed into the sauce fragrance syrup that concentration is 45-55%;
Five, wheat flour, sea-tangle dry powder and converted starch are mixed in dry powder form completely;
Six, the shelled peanut that step 3 obtains is placed in coating pan, coating pan is rotating while, progressively adds syrup, and be spilled into mixed powder, obtain coating peanut;
Be placed in oven by coating peanut and toast, baking peanut surface layer is golden brown, takes out, is cooled to room temperature, obtains sauce fragrance boiled peanut.
Claims (2)
1. a sauce fragrance boiled peanut, is characterized in that: the weight proportion between each raw material components is: shelled peanut 80-120, sea-tangle dry powder 10-15, black bean sauce 15-20, pomegranate 6-12, flat mushroom juice 20-30, dried orange peel 1-3, bletilla 1-3, fructus amomi 2-4, brown sugar 4-8, wheat flour 30-35, converted starch 25-30, smoked plum extractive 0.5-1.
2. the preparation technology of a kind of sauce fragrance boiled peanut according to claim 1, is characterized in that: carry out according to following steps successively:
(1) getting shelled peanut puts in an oven, and being dried to peanut moisture is 5-8%, takes out, and is placed on that to be full of concentration be once stifling 25-35 minute in the ozone of 5.5-6.5 mg/L; Take out, the shelled peanut after once being degraded;
(2) dried orange peel, bletilla and fructus amomi are mixed, add and add water to liquid level and exceed material 8-10cm, decoct 60-80min, filter to obtain Chinese medicine filtered juice; After being placed on and soaking 20-40 minute in Chinese medicine filtered juice by shelled peanut after once degraded, take out, putting secondary drying to peanut moisture is in an oven 10-15%; Take out, be placed on that to be full of concentration be that in the ozone of 7.5-8.5 mg/L, secondary fumigates 25-35 minute; Take out, obtain the shelled peanut after secondary degraded;
(3) shelled peanut after being degraded by secondary is pulled out after pouring into and boiling 15-20 minute in flat mushroom juice, stand-by;
(4) by pomegranate and black bean sauce mixing, be twisted into pureed, obtain sauce mud; Add water after brown sugar, sauce mud and smoked plum extractive are mixed and be deployed into the sauce fragrance syrup that concentration is 45-55%;
(5) wheat flour, sea-tangle dry powder and converted starch are mixed in dry powder form completely;
(6) shelled peanut that step 3 obtains is placed in coating pan, coating pan is rotating while, progressively adds syrup, and be spilled into mixed powder, obtain coating peanut;
(7) be placed in oven by coating peanut and toast, baking peanut surface layer be golden brown, and taking-up, is cooled to room temperature, obtains sauce fragrance boiled peanut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510269877.5A CN104939168A (en) | 2015-05-26 | 2015-05-26 | Sauce-flavoured fried flour-coated peanuts and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510269877.5A CN104939168A (en) | 2015-05-26 | 2015-05-26 | Sauce-flavoured fried flour-coated peanuts and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104939168A true CN104939168A (en) | 2015-09-30 |
Family
ID=54154690
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510269877.5A Pending CN104939168A (en) | 2015-05-26 | 2015-05-26 | Sauce-flavoured fried flour-coated peanuts and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104939168A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103404907A (en) * | 2013-06-24 | 2013-11-27 | 吴瑞凤 | Spicy snowflake peanuts and production method thereof |
-
2015
- 2015-05-26 CN CN201510269877.5A patent/CN104939168A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103404907A (en) * | 2013-06-24 | 2013-11-27 | 吴瑞凤 | Spicy snowflake peanuts and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈冉: "花生中黄曲霉毒素降解技术研究", 《中国优秀硕士学位论文全文数据库工程科技I辑》 * |
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Application publication date: 20150930 |