CN106070991A - A kind of peanuts with polished glutinous rices processing technique - Google Patents
A kind of peanuts with polished glutinous rices processing technique Download PDFInfo
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- CN106070991A CN106070991A CN201610470521.2A CN201610470521A CN106070991A CN 106070991 A CN106070991 A CN 106070991A CN 201610470521 A CN201610470521 A CN 201610470521A CN 106070991 A CN106070991 A CN 106070991A
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- peanuts
- raw material
- clothing
- polished glutinous
- glutinous rices
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- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 76
- 235000020232 peanut Nutrition 0.000 title claims abstract description 76
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 68
- 235000009566 rice Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000012545 processing Methods 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 13
- 241000209094 Oryza Species 0.000 claims abstract description 55
- 239000002994 raw material Substances 0.000 claims abstract description 52
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 28
- 210000000582 semen Anatomy 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 17
- 238000000643 oven drying Methods 0.000 claims abstract description 15
- 208000037656 Respiratory Sounds Diseases 0.000 claims abstract description 11
- 235000014121 butter Nutrition 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 235000021050 feed intake Nutrition 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims description 29
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 29
- 229920002472 Starch Polymers 0.000 claims description 28
- 235000019698 starch Nutrition 0.000 claims description 28
- 239000008107 starch Substances 0.000 claims description 28
- 235000013312 flour Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000001035 drying Methods 0.000 claims description 19
- 235000013339 cereals Nutrition 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 9
- 235000020357 syrup Nutrition 0.000 claims description 9
- 229920001353 Dextrin Polymers 0.000 claims description 7
- 239000004375 Dextrin Substances 0.000 claims description 7
- 108010010803 Gelatin Proteins 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 239000000470 constituent Substances 0.000 claims description 7
- 235000019425 dextrin Nutrition 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 229920000159 gelatin Polymers 0.000 claims description 7
- 239000008273 gelatin Substances 0.000 claims description 7
- 235000019322 gelatine Nutrition 0.000 claims description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000009495 sugar coating Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 3
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 abstract description 2
- 230000007423 decrease Effects 0.000 abstract description 2
- 238000004134 energy conservation Methods 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 32
- 235000013305 food Nutrition 0.000 description 10
- 235000017060 Arachis glabrata Nutrition 0.000 description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 description 8
- 235000018262 Arachis monticola Nutrition 0.000 description 8
- 229910052751 metal Inorganic materials 0.000 description 5
- 239000002184 metal Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000011265 semifinished product Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 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
- 150000002978 peroxides Chemical class 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000010420 art technique Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of peanuts with polished glutinous rices processing technique, specifically include following steps: (1) boils malt sugar；(2) clothing is wrapped up in；(3) oven drying at low temperature；(4) feed intake baking；(5) seasoning；(6) selection, joint sealing warehouse-in.It is the thinnest that ground floor of the present invention wraps up in clothing raw material, it is ensured that it is uniform that Semen arachidis hypogaeae wraps up in clothing；The second layer is wrapped up in clothing raw material and is added the giving off a strong fragrance mouthfeel wrapping up in clothing layer, remains the fragrance of Oryza glutinosa, and butter improves the crisp degree of Semen arachidis hypogaeae；Third layer is wrapped up in clothing raw material and is improve the bright degree of outward appearance of peanuts with polished glutinous rices, the technique of oven drying at low temperature, decreases baking time, the unique products of outside cornice crackle mouth has been prepared while energy conservation, significant making the peanuts with polished glutinous rices taste produced crisp by force, product is uniformly dispersed, product shaping is effective, wrap up in clothing layer color and luster cadmium yellow, there is the mouthfeel of delicious and crisp, improve the yield rate of product, extend the shelf-life of product, improve the edible safety of product.
Description
Technical field
The invention belongs to peanut processing Technology field, be specifically related to a kind of peanuts with polished glutinous rices processing technique.
Background technology
Semen arachidis hypogaeae contains abundant nutritional labeling, the most once has " green milk ", the title of " the first nutraceutical ", in China one
A little areas, also referred to as " peanut ", have higher edible and medical value, and it is longer than nourishing tonification, contributes to benefit of prolonging life
Longevity, and the same with Semen Glycines it is described as " Vegetable meat ", " meat or fish in element ".The nutritive value of Semen arachidis hypogaeae is higher than grain class, can with egg,
Some animal foods such as milk, meat match in excellence or beauty, and it contains containing of substantial amounts of protein and fat, particularly unsaturated fatty acid
Measure the highest, the most suitably manufacture various nutraceutical.
Liking of consumers in general firmly got by the delicious food of Semen arachidis hypogaeae, but owing to existing peanut leisure food kind is the most single
One, only considered taste and the nutrition of Semen arachidis hypogaeae, and have ignored the developing of other nutrition, taste, cause peanut leisure food taste
The most single, nutrition is the abundantest, have impact on sale and the popularization in its market.Leisure food is that a class of abundant quality of life is produced
Product, it is as living standards of the people raising and progressively grows up, is to eat after people's material life is extremely enriched
Inevitable outcome selected by aspect.Wrapped clothes peanuts food is one of leisure food of liking very much of consumer, but its shelf life
The shortest.Wrapped clothes peanuts food not only mouthfeel beyond shelf-life is poor, peroxide value high, has significantly " rancidity ", possibly together with
The material that kind more than ten is harmful.The wrapped clothes peanuts of the production technology baking of wrapped clothes peanuts is directly to be entrained into by Semen arachidis hypogaeae at present
Special wheat flour is incorporated to the baking of flat revolving burner and forms, and its smooth in appearance, color and luster is kermesinus, wraps up in clothing layer without the most expanded
Layer.Owing to wheat flour opaque is relatively thick, though wrapping Semen arachidis hypogaeae, but still there is stronger breathability, in air or the packing material of product
Interior oxygen will enter wraps up in clothing layer and Semen arachidis hypogaeae generation oxidation, causes wrapped clothes peanuts product peroxide value to exceed standard, with significantly
" rancidity ".Baking time is about more than 40 minutes, and energy resource consumption is bigger.For technical problem present in prior art, as
A kind of peanuts with polished glutinous rices processing technique of what research and development, has important practical significance.
Summary of the invention
Single for wrapped clothes peanuts shape of product present in prior art, mass color and brittleness, the problem of mouthfeel difference, this
Bright purpose is to provide a kind of peanuts with polished glutinous rices processing technique.
The technical scheme that the present invention takes is:
A kind of peanuts with polished glutinous rices processing technique, specifically includes following steps:
(1) malt sugar is boiled: according to being the pol of 65-75% containing white sugar amount, water burning is gradually added white sugar, slowly to 80 DEG C
Slow agitation is all melted to white sugar, and clothing raw material is wrapped up in configuration；
(2) clothing is wrapped up in: machine in the viscous pink blossom of subpackage raw input sugar coating machine, gradually add suitable malt sugar, mixing
Each layer wrap up in clothing raw material, be allowed to be rolled into circle, one-tenth product be contained in basket；
(3) oven drying at low temperature: the revolution of low temperature baking oven is adjusted to 5 turns/min, feeds intake wrapped clothes peanuts and carries out drying to 7%
Moisture, drying limit, limit cools down；
(4) feed intake baking: flat baking box revolution being adjusted to 45-50 and turns/min, furnace temperature rises to 160-165 DEG C, baking time
20-25min feeds intake and takes a sample to check after 20min, light yellow to ball surface, is quickly poured into charge basket；
(5) seasoning: the peanuts with polished glutinous rices of baking box is poured into seasoning pot, and open flavoring machine is to suitable rotating speed, the most quickly
Add baste, after seasoning 5-8s, stop flavoring machine, in quick releasing peanuts with polished glutinous rices to freeze-day with constant temperature machine, 60 DEG C-70 DEG C drying
Pour cooling in cooling car after 8-10min into, load material box；
(6) selection: choosing broken kernel, be charred grain, abnormity grain unsound grain, moisture requirement 3.0-3.5%, peanuts with polished glutinous rices
Semi-finished product add in bucket, weigh vacuum packaging, carry out joint sealing warehouse-in after checking deoxidation.
Further, described step (1) is wrapped up in clothing raw material and is set to three layers, each layer wrap up in clothing raw material according to every kilogram of flower
Raw constituent content proportioning is as follows:
Ground floor wraps up in clothing raw material: starch syrup 0.08-0.12kg, flour 0.1-0.15kg；
The second layer wraps up in clothing raw material: white sugar 0.5-0.55kg, butter 45-50g, yeast powder 25-30g, emulsifying agent 3-4g；Flour
0.2-0.3kg, Oryza glutinosa Alpha starch 0.4-0.5kg, wheaten starch 0.07-0.08kg；
Third layer wraps up in clothing raw material: white sugar 0.2-0.3kg, gelatin 6-7g, flour 0.05-0.15kg.
Further, described step (1) is wrapped up in clothing raw material and is set to three layers, each layer wrap up in clothing raw material according to every kilogram
Semen arachidis hypogaeae constituent content proportioning is as follows:
Ground floor wraps up in clothing raw material: starch syrup 0.095kg, flour 0.125kg；
The second layer wraps up in clothing raw material: white sugar 0.525kg, butter 47.5g, yeast powder 26.25g, emulsifying agent 3.5g；Flour
0.25kg, Oryza glutinosa Alpha starch 0.425kg, wheaten starch 0.075kg；
Third layer wraps up in clothing raw material: white sugar 0.215kg, gelatin 6.45g, flour 0.1kg.
Further, in described step (1) malt sugar be sugar content be the syrup of 71-72%.
Further, in described step (3), the temperature of oven drying at low temperature is 65-70 DEG C, and drying time is 3.5-4h, inventory
For 200kg/h.
Further, in described step (5), baste is the 0.04-0.06kg in dextrin in every kg water, wheaten starch
The mixed liquor of 0.02-0.04kg, mixed liquor is heated to 60 DEG C, and finished product water content is≤3.5%.
Further, in described step (5), baste is the 0.05kg in dextrin in every kg water, wheaten starch 0.034kg
Mixed liquor, mixed liquor is heated to 60-70 DEG C, and finished product water content is 2.5-3.5%.
Further, metal detector Fe diameter >=0.8mm, Sus >=1.2mm is crossed in described step (6) selection must not examine
Go out.
Further, the peanuts with polished glutinous rices sidepiece of preparation has one crackle mouth, and the color at crackle mouth is than peanuts with polished glutinous rices surface
Color deep.
The invention have the benefit that
The present invention applies the raw materials such as Oryza glutinosa in peanut leisure food and wraps up in clothing, and product is fine and closely woven and adopt owing to wrapping up in clothing layer hole
Be that the multicomponent based on Oryza glutinosa wraps up in clothing raw material, therefore crispy in taste, and the mixing with strong Oryza glutinosa and Semen arachidis hypogaeae is fragrant
Taste, the technique being additionally arranged oven drying at low temperature before baking, make baking process only to need about 25min, baking time compare prior art
Technique has reduced, and has prepared the unique products of outside cornice crackle mouth, Social benefit and economic benefit while energy conservation
Significantly.
The present invention uses three layers wrap up in clothing raw material and Semen arachidis hypogaeae is wrapped up in clothing, each layer wrap up in clothing raw material by boiling malt sugar control
Sugaring degree, the component preparation of special formulation, it is the thinnest that ground floor wraps up in clothing raw material, it is ensured that it is uniform that Semen arachidis hypogaeae wraps up in clothing；It is former that the second layer wraps up in clothing
Material, adds the giving off a strong fragrance mouthfeel wrapping up in clothing layer, remains the fragrance of Oryza glutinosa, and butter improves the crisp degree of Semen arachidis hypogaeae；Third layer wraps up in clothing
Raw material improves the bright degree of outward appearance of peanuts with polished glutinous rices, makes the peanuts with polished glutinous rices product produced reach optimal mouthfeel, and taste is crisp, wraps up in
Clothing layer color and luster cadmium yellow, and the surface side of peanuts with polished glutinous rices has one crackle mouth, the color at crackle mouth is than peanuts with polished glutinous rices surface
Color is deep, and outward appearance uniqueness is outstanding, significant substantially increases the appetite of consumer by force, has a marvelous flavor, refreshing, strengthens and produces
The market competitiveness of product.
Semen arachidis hypogaeae in the present invention uses the technique of oven drying at low temperature after wrapping up in clothing, this step makes the outward appearance of peanuts with polished glutinous rices and existing skill
Art creates the difference of matter, wraps up in clothing raw material and the temperature of oven drying at low temperature, the control of time, the moisture of peanuts with polished glutinous rices is defined
Accurately control, it is to avoid moisture is excessive causes many places, peanuts with polished glutinous rices surface to be ftractureed, hypohydration, peanuts with polished glutinous rices surface do not ftracture or
Ftracture inconspicuous, be effectively controlled the crackle outward appearance of product, prolongation matter compared with the wrapped clothes peanuts product that prior art produces
More than 50 days duration of insurance.
Controlling temperature in the present invention after baking during seasoning is about 70 DEG C, product water content can be kept moderate, keep away during drying
Free sticky knot, beneficially product are uniformly dispersed, and product shaping is effective, and mouthfeel is crisp, it is to avoid temperature is too low, the product moisture of generation
The phenomenon exceeded standard, causes brittleness to decline, and mouthfeel is poor, and moisture immerses in product and causes the shelf-life to shorten；It also avoid simultaneously
Temperature is too high, the problem that product is really up to the mark, and integral processing is simple to operate, formula is reasonable, and the product prepared has the mouth of delicious and crisp
Sense, by techniques such as selection, metal detections, carries out joint sealing warehouse-in after checking deoxidation, substantially increases the yield rate of product, can
To meet commercial sterilization, extend the shelf-life of product, improve the edible safety of product.
Accompanying drawing explanation
Fig. 1 is the product appearance schematic diagram of peanuts with polished glutinous rices in the present invention.
Detailed description of the invention
As it is shown in figure 1, peanuts with polished glutinous rices sidepiece prepared by the present invention has one crackle mouth, the color at crackle mouth compares polished glutinous flower
The color on raw surface is deep.
The present invention is further illustrated below in conjunction with specific embodiment.
Embodiment 1
The constituent content proportioning that three layers of peanuts with polished glutinous rices wrap up in clothing raw material is as follows:
Ground floor wraps up in clothing raw material: Semen arachidis hypogaeae 20kg, starch syrup 1.6kg, flour 2kg；
The second layer wraps up in clothing raw material: white sugar 10kg, butter 900g, yeast powder 500g, emulsifying agent 60g；Flour 4kg, Oryza glutinosa Ah
You are method starch 8kg, wheaten starch 1.4kg；
Third layer wraps up in clothing raw material: white sugar 4kg, gelatin 120g, flour 1kg.
A kind of peanuts with polished glutinous rices processing technique, specifically includes following steps:
(1) malt sugar is boiled: according to being the pol of 65% containing white sugar amount, water burning is gradually added white sugar, slowly to 80 DEG C
Stirring and all melt to white sugar, clothing raw material is wrapped up in configuration；
(2) clothing is wrapped up in: machine in the viscous pink blossom of subpackage raw input sugar coating machine, gradually add suitable malt sugar, mixing
Each layer wrap up in clothing raw material, be allowed to be rolled into circle, one-tenth product be contained in basket；
(3) oven drying at low temperature: the revolution of low temperature baking oven is adjusted to 5 turns/min, the temperature of oven drying at low temperature is 65 DEG C, drying time
For 4h, inventory is 200kg/h, wrapped clothes peanuts is fed intake and carries out drying the moisture to 7%, and drying limit, limit cools down；
(4) feed intake baking: flat baking box revolution is adjusted to 45 turns/min, and furnace temperature rises to 160 DEG C, and baking time 25min throws
Take a sample to check after material 20min, light yellow to ball surface, it is quickly poured into charge basket；
(5) seasoning: the peanuts with polished glutinous rices of baking box is poured into seasoning pot, and open flavoring machine is to suitable rotating speed, the most quickly
Adding baste, baste is water 0.44kg, dextrin 0.017kg, and the mixed liquor of wheaten starch 0.008kg, mixed liquor is heated to
60 DEG C, finished product water content≤3.5%, stop flavoring machine after seasoning 5s, in quick releasing peanuts with polished glutinous rices to freeze-day with constant temperature machine, 60 DEG C
Pour cooling in cooling car after drying 10min into, load material box；
(6) selection: choose broken kernel, be charred grain, abnormity grain unsound grain, moisture requirement 3.2%, cross metal detector Fe
Diameter >=0.8mm, Sus >=1.2mm must not detect, and peanuts with polished glutinous rices semi-finished product are added in bucket, weigh vacuum packaging,
Joint sealing warehouse-in is carried out after checking deoxidation.
Embodiment 2
Three layers of constituent content proportioning wrapping up in clothing raw material are as follows:
Ground floor wraps up in clothing raw material: starch syrup 1.9kg, flour 2.5kg；
The second layer wraps up in clothing raw material: white sugar 10.5kg, butter 950g, yeast powder 525g, emulsifying agent 70g；Flour 5kg, Oryza glutinosa
Alpha starch 8.5kg, wheaten starch 1.5kg；
Third layer wraps up in clothing raw material: white sugar 4.3kg, gelatin 129g, flour 2kg.
A kind of peanuts with polished glutinous rices processing technique, specifically includes following steps:
(1) malt sugar is boiled: according to being the pol of 72% containing white sugar amount, water burning is gradually added white sugar, slowly to 80 DEG C
Stirring and all melt to white sugar, clothing raw material is wrapped up in configuration；
(2) clothing is wrapped up in: machine in the viscous pink blossom of subpackage raw input sugar coating machine, gradually add suitable malt sugar, mixing
Each layer wrap up in clothing raw material, be allowed to be rolled into circle, one-tenth product be contained in basket；
(3) oven drying at low temperature: the revolution of low temperature baking oven is adjusted to 5 turns/min, the temperature of oven drying at low temperature is 68 DEG C, drying time
For 3.8h, inventory is 200kg/h, wrapped clothes peanuts is fed intake and carries out drying the moisture to 7%, and drying limit, limit cools down；
(4) feed intake baking: flat baking box revolution is adjusted to 48 turns/min, and furnace temperature rises to 163 DEG C, and baking time 23min throws
Take a sample to check after material 20min, light yellow to ball surface, it is quickly poured into charge basket；
(5) seasoning: the peanuts with polished glutinous rices of baking box is poured into seasoning pot, and open flavoring machine is to suitable rotating speed, the most quickly
Adding baste, baste is water 0.44kg, dextrin 0.025kg, and the mixed liquor of wheaten starch 0.015kg, mixed liquor is heated to
60 DEG C, finished product water content≤3.5%, stop flavoring machine after seasoning 5-8s, in quick releasing peanuts with polished glutinous rices to freeze-day with constant temperature machine, 65
DEG C dry and to pour cooling in cooling car after 9min into, load material box；
(6) selection: choose broken kernel, be charred grain, abnormity grain unsound grain, moisture requirement 3.3%, cross metal detector Fe
Diameter >=0.8mm, Sus >=1.2mm must not detect, and peanuts with polished glutinous rices semi-finished product are added in bucket, weigh vacuum packaging,
Joint sealing warehouse-in is carried out after checking deoxidation.
Embodiment 3
The constituent content proportioning that three layers of peanuts with polished glutinous rices wrap up in clothing raw material is as follows:
Ground floor wraps up in clothing raw material: Semen arachidis hypogaeae 20kg, starch syrup 2.4kg, flour 3kg；
The second layer wraps up in clothing raw material: white sugar 11kg, butter 1000g, yeast powder 600g, emulsifying agent 80g；Flour 6kg, Oryza glutinosa Ah
You are method starch 10kg, wheaten starch 1.6kg；
Third layer wraps up in clothing raw material: white sugar 6kg, gelatin 140g, flour 3kg.
A kind of peanuts with polished glutinous rices processing technique, specifically includes following steps:
(1) malt sugar is boiled: according to being the pol of 75% containing white sugar amount, water burning is gradually added white sugar, slowly to 80 DEG C
Stirring and all melt to white sugar, clothing raw material is wrapped up in configuration；
(2) clothing is wrapped up in: machine in the viscous pink blossom of subpackage raw input sugar coating machine, gradually add suitable malt sugar, mixing
Each layer wrap up in clothing raw material, be allowed to be rolled into circle, one-tenth product be contained in basket；
(3) oven drying at low temperature: the revolution of low temperature baking oven is adjusted to 5 turns/min, the temperature of oven drying at low temperature is 70 DEG C, drying time
For 3.5h, inventory is 200kg/h, wrapped clothes peanuts is fed intake and carries out drying the moisture to 7%, and drying limit, limit cools down；
(4) feed intake baking: flat baking box revolution is adjusted to 50 turns/min, and furnace temperature rises to 165 DEG C, and baking time 20min throws
Take a sample to check after material 20min, light yellow to ball surface, it is quickly poured into charge basket；
(5) seasoning: the peanuts with polished glutinous rices of baking box is poured into seasoning pot, and open flavoring machine is to suitable rotating speed, the most quickly
Adding baste, baste is water 0.44kg, dextrin 0.026kg, and the mixed liquor of wheaten starch 0.017kg, mixed liquor is heated to
60 DEG C, finished product water content≤3.5%, stop flavoring machine after seasoning 6s, in quick releasing peanuts with polished glutinous rices to freeze-day with constant temperature machine, 70 DEG C
Pour cooling in cooling car after drying 8min into, load material box；
(6) selection: choose broken kernel, be charred grain, abnormity grain unsound grain, moisture requirement 3.5%, cross metal detector Fe
Diameter >=0.8mm, Sus >=1.2mm must not detect, and peanuts with polished glutinous rices semi-finished product are added in bucket, weigh vacuum packaging,
Joint sealing warehouse-in is carried out after checking deoxidation.
Above three embodiment prepare peanuts with polished glutinous rices and prior art in common peanut goods parameter comparison form such as
Shown in table 1 below:
The parameter comparison form of table 1 peanuts with polished glutinous rices and common peanut goods
From table 1 it follows that the peanuts with polished glutinous rices moisture in the application is on the low side, hardness is moderate, and acid value is relatively low, and peroxidating
It is worth more lower slightly than common peanut, is conducive to extending the shelf-life of Semen arachidis hypogaeae, from accompanying drawing 1, can be seen that the product quality of peanuts with polished glutinous rices
Get well and appearance uniform, it is ensured that in product, imperfection granule is less than 2%, is the foods processing technique of a kind of green safety, has
Preferably market application and promotion prospect.
The above is not limitation of the present invention, it should be pointed out that: those skilled in the art are come
Saying, on the premise of without departing from essential scope of the present invention, it is also possible to make some changes, retrofit, add or replace, these improve
Also protection scope of the present invention is should be regarded as with retouching.
Claims (9)
1. a peanuts with polished glutinous rices processing technique, it is characterised in that specifically include following steps:
(1) malt sugar is boiled: according to being the pol of 65-75% containing white sugar amount, water burning is gradually added white sugar to 80 DEG C, slowly stirs
Moving and all melt to white sugar, clothing raw material is wrapped up in configuration；
(2) clothing is wrapped up in: machine in the viscous pink blossom of subpackage raw input sugar coating machine, gradually add suitable malt sugar, mix each
Layer wrap up in clothing raw material, be allowed to be rolled into circle, one-tenth product be contained in basket；
(3) oven drying at low temperature: the revolution of low temperature baking oven is adjusted to 5 turns/min, feeds intake wrapped clothes peanuts and carries out drying the water to 7%
Point, drying limit, limit cools down；
(4) feed intake baking: flat baking box revolution being adjusted to 45-50 and turns/min, furnace temperature rises to 160-165 DEG C, baking time 20-
25min feeds intake and takes a sample to check after 20min, light yellow to ball surface, is quickly poured into charge basket；
(5) seasoning: the peanuts with polished glutinous rices of baking box is poured into seasoning pot, open flavoring machine, to suitable rotating speed, rapidly joins as requested
Baste, stops flavoring machine, in quick releasing peanuts with polished glutinous rices to freeze-day with constant temperature machine, dries 8-for 60 DEG C-70 DEG C after seasoning 5-8s
Pour cooling in cooling car after 10min into, load material box；
(6) selection: choose broken kernel, be charred grain, abnormity grain unsound grain, moisture requirement 3.0-3.5%, peanuts with polished glutinous rices half is become
Product add in bucket, weigh vacuum packaging, carry out joint sealing warehouse-in after checking deoxidation.
A kind of peanuts with polished glutinous rices processing technique, it is characterised in that described step wraps up in clothing raw material in (1)
Be set to three layers, each layer to wrap up in clothing raw material as follows according to every kilogram of Semen arachidis hypogaeae constituent content proportioning: ground floor wraps up in clothing raw material: starch
Syrup 0.08-0.12kg, flour 0.1-0.15kg；
The second layer wraps up in clothing raw material: white sugar 0.5-0.55kg, butter 45-50g, yeast powder 25-30g, emulsifying agent 3-4g；Flour 0.2-
0.3kg, Oryza glutinosa Alpha starch 0.4-0.5kg, wheaten starch 0.07-0.08kg；
Third layer wraps up in clothing raw material: white sugar 0.2-0.3kg, gelatin 6-7g, flour 0.05-0.15kg.
A kind of peanuts with polished glutinous rices processing technique, it is characterised in that described step wraps up in clothing raw material in (1)
Be set to three layers, each layer to wrap up in clothing raw material as follows according to every kilogram of Semen arachidis hypogaeae constituent content proportioning: ground floor wraps up in clothing raw material: starch
Syrup 0.095kg, flour 0.125kg；
The second layer wraps up in clothing raw material: white sugar 0.525kg, butter 47.5g, yeast powder 26.25g, emulsifying agent 3.5g；Flour 0.25kg,
Oryza glutinosa Alpha starch 0.425kg, wheaten starch 0.075kg；
Third layer wraps up in clothing raw material: white sugar 0.215kg, gelatin 6.45g, flour 0.1kg.
A kind of peanuts with polished glutinous rices processing technique, it is characterised in that in described step (1), malt sugar is for containing
Sugar amount is the syrup of 71-72%.
A kind of peanuts with polished glutinous rices processing technique, it is characterised in that oven drying at low temperature in described step (3)
Temperature be 65-70 DEG C, drying time is 3.5-4h, and inventory is 200kg/h.
A kind of peanuts with polished glutinous rices processing technique, it is characterised in that in described step (5), baste is
The 0.04-0.06kg in dextrin in every kg water, the mixed liquor of wheaten starch 0.02-0.04kg, mixed liquor is heated to 60 DEG C, finished product
Water content is≤3.5%.
A kind of peanuts with polished glutinous rices processing technique, it is characterised in that in described step (5), baste is
The 0.05kg in dextrin in every kg water, the mixed liquor of wheaten starch 0.034kg, mixed liquor is heated to 60-70 DEG C, finished product water content
For 2.5-3.5%.
A kind of peanuts with polished glutinous rices processing technique, it is characterised in that golden in described step (6) selection
Belong to survey meter Fe diameter >=0.8mm, Sus >=1.2mm must not detect.
A kind of peanuts with polished glutinous rices processing technique, it is characterised in that the peanuts with polished glutinous rices sidepiece of preparation has one
Road crackle mouth, the color at crackle mouth is deeper than the color on peanuts with polished glutinous rices surface.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549749A (en) * | 2017-10-18 | 2018-01-09 | 青岛大洋天德食品有限公司 | A kind of milk wrapped clothes peanuts rice and preparation method thereof |
| CN107772391A (en) * | 2017-11-10 | 2018-03-09 | 青岛胶平食品有限公司 | A kind of roasting rice preparation method for not destroying scarlet |
| CN108244579A (en) * | 2017-12-28 | 2018-07-06 | 安徽徽风生态农业开发有限公司 | A kind of processing method of the crisp purple sweet potato peanut of sweetness |
| CN111067069A (en) * | 2019-11-29 | 2020-04-28 | 安徽三杨食品有限公司 | Multilayer coated peanuts and preparation method thereof |
| CN112956580A (en) * | 2021-03-25 | 2021-06-15 | 上海来伊份股份有限公司 | Double-layer coated nut and preparation method thereof |
| CN114747647A (en) * | 2022-04-15 | 2022-07-15 | 广东南兴天虹果仁制品有限公司 | Production process of crisp macadamia nuts |
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| CN104543300A (en) * | 2015-01-14 | 2015-04-29 | 乳山市金果花生制品有限公司 | Method for producing wrapped peanut at low temperature |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107549749A (en) * | 2017-10-18 | 2018-01-09 | 青岛大洋天德食品有限公司 | A kind of milk wrapped clothes peanuts rice and preparation method thereof |
| CN107549749B (en) * | 2017-10-18 | 2020-10-23 | 青岛大洋天德食品有限公司 | Milk coated peanuts and preparation method thereof |
| CN107772391A (en) * | 2017-11-10 | 2018-03-09 | 青岛胶平食品有限公司 | A kind of roasting rice preparation method for not destroying scarlet |
| CN108244579A (en) * | 2017-12-28 | 2018-07-06 | 安徽徽风生态农业开发有限公司 | A kind of processing method of the crisp purple sweet potato peanut of sweetness |
| CN111067069A (en) * | 2019-11-29 | 2020-04-28 | 安徽三杨食品有限公司 | Multilayer coated peanuts and preparation method thereof |
| CN112956580A (en) * | 2021-03-25 | 2021-06-15 | 上海来伊份股份有限公司 | Double-layer coated nut and preparation method thereof |
| CN114747647A (en) * | 2022-04-15 | 2022-07-15 | 广东南兴天虹果仁制品有限公司 | Production process of crisp macadamia nuts |
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Application publication date: 20161109 |