CN107549749B - Milk coated peanuts and preparation method thereof - Google Patents
Milk coated peanuts and preparation method thereof Download PDFInfo
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- CN107549749B CN107549749B CN201710971202.4A CN201710971202A CN107549749B CN 107549749 B CN107549749 B CN 107549749B CN 201710971202 A CN201710971202 A CN 201710971202A CN 107549749 B CN107549749 B CN 107549749B
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- peanuts
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- wrapping
- peanut
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 140
- 235000013336 milk Nutrition 0.000 title claims abstract description 67
- 239000008267 milk Substances 0.000 title claims abstract description 67
- 210000004080 milk Anatomy 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241001553178 Arachis glabrata Species 0.000 title abstract 12
- 239000011248 coating agent Substances 0.000 claims abstract description 60
- 238000000576 coating method Methods 0.000 claims abstract description 60
- 239000007788 liquid Substances 0.000 claims abstract description 53
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 36
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 36
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 36
- 235000012907 honey Nutrition 0.000 claims abstract description 31
- 238000001035 drying Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 244000105624 Arachis hypogaea Species 0.000 claims description 128
- 229920002261 Corn starch Polymers 0.000 claims description 17
- 239000008120 corn starch Substances 0.000 claims description 17
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 15
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 15
- 235000010447 xylitol Nutrition 0.000 claims description 15
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 15
- 229960002675 xylitol Drugs 0.000 claims description 15
- 239000000811 xylitol Substances 0.000 claims description 15
- 235000014571 nuts Nutrition 0.000 claims description 11
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 8
- 244000046146 Pueraria lobata Species 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 5
- 230000003647 oxidation Effects 0.000 abstract description 8
- 238000007254 oxidation reaction Methods 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 description 17
- 235000019640 taste Nutrition 0.000 description 13
- 210000000582 semen Anatomy 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000002791 soaking Methods 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 5
- 230000003111 delayed effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a milk coated peanut and a preparation method thereof, wherein the preparation method of the milk coated peanut mainly comprises the following steps: heating peanut in water at 100 deg.C for 30-40min to obtain cooked peanut; the volume ratio of the cooked peanuts to the first coating liquid is 1:3 for 36-48h to obtain first wrapping peanuts; drying the first wrapping peanuts, wrapping honey in vacuum to obtain first honey wrapping peanuts, and drying; the first honey wrapping peanut and the second wrapping liquid are mixed according to the volume ratio of 1:3, and drying at the temperature of 100-120 ℃ to obtain the peanut coated with the milk. The peanut coated with the milk prepared by the method has the characteristics of oxidation delay and crisp mouthfeel.
Description
Technical Field
The invention relates to the field of peanut processing, in particular to milk coated peanuts and a preparation method thereof.
Background
The peanut is a nut which is rich in nutrition and is suitable for most people. In order to be convenient to eat, the peanuts are usually wrapped with wrapping coats with different tastes, and wrapped peanuts suitable for different people are prepared.
The preparation method of the conventional coated peanuts is shown in the patent with the application publication number of CN 104336275. The preparation process of the coated peanuts mainly comprises the following steps: after the peanuts are screened, water and sugar are mixed according to a certain proportion and boiled into syrup, and the syrup is coated outside the peanuts to obtain the coated peanuts. After the peanuts are wrapped by the wrapping coat, some procedures need further puffing or frying treatment, so that the wrapping coat can generate fine cracks, air is more easily contacted with the peanuts in the peanuts, the peanuts are easily oxidized, and the taste is influenced.
Disclosure of Invention
The invention aims to provide the peanut coated with the milk, which has the characteristics of oxidation delay and crisp mouthfeel.
The technical purpose of the invention is realized by the following technical scheme: a preparation method of peanut kernels coated with milk comprises the following steps:
heating peanut in water at 100 deg.C for 30-40min to obtain cooked peanut;
mixing and soaking the cooked peanuts and the first coating liquid for 36-48h according to the volume ratio of 1:3 to obtain first coating peanuts;
drying the first wrapping peanuts, wrapping honey in vacuum to obtain first honey wrapping peanuts, and drying;
mixing the first honey-coated peanuts with the second coating liquid according to the volume ratio of 1:3, and drying at 100-120 ℃ to obtain the milk-coated peanuts.
By adopting the technical scheme, the peanuts are mixed with the first coating liquid in advance and soaked into the taste, so that the taste of the peanuts is improved. A layer of honey is wrapped outside the first wrapping peanuts in advance, so that the flavor of the peanuts can be kept, the effect of preservation is achieved, and the oxidation of the peanuts is delayed. In order to improve the flavor of the peanuts, the second coating liquid is coated on the outer side of the peanuts, so that on one hand, the crisp taste of the peanuts is improved, and the second coating liquid can also be used as a protective layer to be matched with honey to delay the oxidation of the peanuts.
The peanuts are mixed with the first coating liquid to provide a certain flavor for the peanuts, and the first honey coating liquid is mixed with the second coating liquid to improve the crisp taste of the peanuts again. By the arrangement, the prepared peanut coated with the cream is consistent inside and outside, and has good crispy taste and strong milk flavor.
Further, the first coating liquid comprises the following components in parts by weight: 80-100 parts of milk; 10-15 parts of kudzu root powder; 5-8 parts of xylitol; 8-12 parts of waxy corn starch.
By adopting the technical scheme, the milk in the first coating liquid provides main flavor, and the kudzu root powder and the waxy corn starch improve the viscosity of the first coating liquid, so that the first coating liquid is convenient to bond outside peanuts. The xylitol in the first coating liquid is matched with milk, so that the milk flavor of the first coating liquid is improved.
Further, the second coating liquid comprises the following components in parts by weight: 80-100 parts of milk; 8-10 parts of xylitol; 15-20 parts of waxy corn starch; 20-30 parts of nut pieces; the crushed nut has a particle size of 1-3 mm.
By adopting the technical scheme, the second coating liquid has similar components to the first coating liquid, in order to increase the crispy taste of peanuts, the adding amount of waxy corn starch is increased in the second coating liquid, and in addition, nut pieces are added, so that the crispy taste of the second coating liquid in the baking process is improved.
Further, the honey has a baume degree of at least 43 degrees.
The honey in the range has better antioxidation, and can provide sweet taste; and also has better antibacterial effect, and prolongs the storage of the peanuts.
Further, the drying temperature of the first wrapping peanut kernels is 90-120 ℃.
By adopting the technical scheme, the first coating peanuts are baked at the temperature, so that the first coating liquid is promoted to soak the peanuts, the moisture in the peanuts is greatly reduced, and the preservation is prolonged.
Another object of the present invention is to provide a milk coated peanut that is crispy and palatable and has a delayed oxidation.
The above object of the present invention is achieved by the following technical solutions: a peanut coated with milk is prepared by the above method.
The peanut coated with the milk prepared by the method has good crisp taste and can prolong the storage time of the peanut.
In conclusion, the invention has the following beneficial effects:
1. the milk-coated peanuts prepared by the invention have a crisp taste, and the first coating liquid and the second coating liquid are coated outside the peanuts twice in sequence, so that the crisp taste of the peanuts inside and outside can be kept consistently;
2. the peanut coated with the milk prepared by the invention has strong milk fragrance, and the peanut and the first coating liquid are mixed and soaked to promote the first coating liquid to soak the peanut, so that the peanut has strong milk fragrance; the second coating liquid is used for coating the peanut rice for the second time, so that the milk flavor of the peanuts is improved;
3. the milk-coated peanuts prepared by the invention have the characteristic of delaying storage, and a layer of honey is coated in advance before a second coating liquid is coated, so that the oxidation of the peanuts in the interior is delayed; the content of waxy corn starch is increased in the second coating liquid coated finally, and network gel is formed on the outer side of the milk coated peanuts, so that the oxidation of the milk coated peanuts is further delayed.
Detailed Description
The present invention will be described in further detail with reference to examples.
The raw materials involved in the invention are all commercially available.
The first embodiment is as follows: a preparation method of peanut kernels coated with milk comprises the following steps:
(1) cleaning semen Arachidis Hypogaeae, and heating in 100 deg.C water for 30min to obtain cooked semen Arachidis Hypogaeae;
(2) mixing and soaking the cooked peanuts and the first coating liquid for 48 hours according to the volume ratio of 1:3 to obtain first coating peanuts;
(3) drying the first wrapping peanuts at 100 ℃, mixing the first wrapping peanuts with honey with a Baume degree of 43 under vacuum to obtain first honey wrapping peanuts, and airing for later use;
(4) mixing the first honey-coated peanuts with the second coating liquid according to the volume ratio of 1:3, and drying at 120 ℃ to obtain the milk-coated peanuts.
Wherein, the first coating liquid comprises 80kg of milk, 10kg of kudzu root powder, 5kg of xylitol and 8kg of waxy corn starch.
The second coating liquid comprises 80kg of milk, 8kg of xylitol, 15kg of waxy corn starch and 20kg of nut pieces (the particle size is 1 mm).
Example two: a preparation method of peanut kernels coated with milk comprises the following steps:
(1) cleaning semen Arachidis Hypogaeae, and heating in 100 deg.C water for 40min to obtain cooked semen Arachidis Hypogaeae;
(2) mixing and soaking the cooked peanuts and the first coating liquid for 36 hours according to the volume ratio of 1:3 to obtain first coating peanuts;
(3) drying the first wrapping peanuts at 90 ℃, mixing the first wrapping peanuts with honey with a Baume degree of 45 under vacuum to obtain first honey wrapping peanuts, and airing for later use;
(4) mixing the first honey-coated peanuts with the second coating liquid in a volume ratio of 1:3, and drying at 100 ℃ to obtain the milk-coated peanuts.
Wherein, the first coating liquid comprises 85kg of milk, 15kg of kudzu root powder, 6kg of xylitol and 10kg of waxy corn starch.
The second coating liquid comprises 85kg of milk, 9kg of xylitol, 18kg of waxy corn starch and 25kg of nut pieces (the particle size is 1 mm).
Example three: a preparation method of peanut kernels coated with milk comprises the following steps:
(1) cleaning semen Arachidis Hypogaeae, and heating in 100 deg.C water for 35min to obtain cooked semen Arachidis Hypogaeae;
(2) mixing and soaking the cooked peanuts and the first coating liquid for 40 hours according to the volume ratio of 1:3 to obtain first coating peanuts;
(3) drying the first wrapping peanuts at 100 ℃, mixing the first wrapping peanuts with honey with a Baume degree of 45 under vacuum to obtain first honey wrapping peanuts, and airing for later use;
(4) mixing the first honey-coated peanuts with the second coating liquid in a volume ratio of 1:3, and drying at 110 ℃ to obtain the milk-coated peanuts.
Wherein the first coating liquid comprises 90kg of milk, 12kg of kudzu root powder, 7kg of xylitol and 12kg of waxy corn starch.
The second coating liquid comprises 90kg of milk, 10kg of xylitol, 20kg of waxy corn starch and 30kg of nut pieces (the grain diameter is 3 mm).
Example four: a preparation method of peanut kernels coated with milk comprises the following steps:
(1) cleaning semen Arachidis Hypogaeae, and heating in 100 deg.C water for 40min to obtain cooked semen Arachidis Hypogaeae;
(2) mixing and soaking the cooked peanuts and the first coating liquid for 48 hours according to the volume ratio of 1:3 to obtain first coating peanuts;
(3) drying the first wrapping peanuts at 95 ℃, mixing the first wrapping peanuts with honey with a Baume degree of 43 under vacuum to obtain first honey wrapping peanuts, and airing for later use;
(4) mixing the first honey-coated peanuts with the second coating liquid according to the volume ratio of 1:3, and drying at 120 ℃ to obtain the milk-coated peanuts.
Wherein the first coating liquid comprises 95kg of milk, 13kg of kudzu root powder, 8kg of xylitol and 10kg of waxy corn starch.
The second coating liquid comprises 95kg of milk, 9kg of xylitol, 18kg of waxy corn starch and 25kg of nut pieces (the grain diameter is 3 mm).
Example five: a preparation method of peanut kernels coated with milk comprises the following steps:
(1) cleaning semen Arachidis Hypogaeae, and heating in 100 deg.C water for 35min to obtain cooked semen Arachidis Hypogaeae;
(2) mixing and soaking the cooked peanuts and the first coating liquid for 42 hours according to the volume ratio of 1:3 to obtain first coating peanuts;
(3) drying the first wrapping peanuts at 110 ℃, mixing the first wrapping peanuts with honey with a Baume degree of 43 under vacuum to obtain first honey wrapping peanuts, and airing for later use;
(4) mixing the first honey-coated peanuts with the second coating liquid according to the volume ratio of 1:3, and drying at 120 ℃ to obtain the milk-coated peanuts.
Wherein the first coating liquid comprises 100kg of milk, 15kg of kudzu root powder, 8kg of xylitol and 10kg of waxy corn starch.
The second coating liquid comprises 100kg of milk, 10kg of xylitol, 18kg of waxy corn starch and 30kg of nut pieces (the particle size is 1 mm).
The milk-coated peanuts prepared in the embodiments meet the regulation of physicochemical indexes and sanitation indexes in QB 1733.3-93. In addition, the milk-coated peanuts prepared in the above examples are stored for 5 months, and the milk-coated peanuts after 5 months of storage still meet the regulations of physicochemical indexes and sanitation indexes in QB 1733.3-93.
The milk-coated peanuts prepared in the above examples and the milk-coated peanuts stored for 5 months were evaluated, and the specific evaluation indexes are shown in table 1.
TABLE 1 evaluation index of milk-coated peanuts
The milk-coated peanuts prepared in each example and the milk-coated peanuts after being left for 5 months were evaluated. The milk-coated peanuts obtained in the first to fifth examples were evaluated by randomly selecting 50 persons according to the criteria in table 1, and the specific evaluation results are shown in table 2.
TABLE 2 evaluation results of milk-coated peanuts produced in examples
The milk-coated peanuts prepared in the first to fifth examples are uniform in color, have milk fragrance and peanut fragrance, are uniform inside and outside, and have crispy mouthfeel. After being placed for 5 months, the milk-coated peanuts can still keep crisp taste and have better oxidation resistance.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (4)
1. A preparation method of peanut kernels coated with milk is characterized by comprising the following steps:
heating peanut in water at 100 deg.C for 30-40min to obtain cooked peanut;
the volume ratio of the cooked peanuts to the first coating liquid is 1:3 for 36-48h to obtain first wrapping peanuts;
drying the first wrapping peanuts, wrapping honey in vacuum to obtain first honey wrapping peanuts, and drying;
the first honey wrapping peanut and the second wrapping liquid are mixed according to the volume ratio of 1:3, and drying at the temperature of 100-120 ℃ to obtain the peanut coated with the milk;
the first coating liquid comprises the following components in parts by weight: 80-100 parts of milk; 10-15 parts of kudzu root powder; 5-8 parts of xylitol; 8-12 parts of waxy corn starch; the second coating liquid comprises the following components in parts by weight: 80-100 parts of milk; 8-10 parts of xylitol; 15-20 parts of waxy corn starch; 20-30 parts of nut pieces; the crushed nut has a particle size of 1-3 mm.
2. The method of claim 1, wherein the honey has a baume degree of at least 43 degrees.
3. The method of producing milk-coated peanuts as recited in claim 2, wherein the first coating peanuts are dried at a temperature of 90-120 ℃.
4. A milk coated peanut kernel is characterized in that: the method for preparing the milk-coated peanuts as claimed in any one of claims 1 to 3.
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| CN201710971202.4A CN107549749B (en) | 2017-10-18 | 2017-10-18 | Milk coated peanuts and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710971202.4A CN107549749B (en) | 2017-10-18 | 2017-10-18 | Milk coated peanuts and preparation method thereof |
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| CN107549749B true CN107549749B (en) | 2020-10-23 |
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| CN110419706A (en) * | 2019-09-09 | 2019-11-08 | 洽洽食品股份有限公司 | A kind of sea salt taste original sunflower seed and preparation method thereof |
| CN111671070A (en) * | 2020-07-15 | 2020-09-18 | 杭州森宝食品有限公司 | A kind of fried walnut kernel for easy storage and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652572A (en) * | 2012-05-17 | 2012-09-05 | 青岛宝泉花生制品有限公司 | Production method of peanuts wrapped with honey |
| CN104054886A (en) * | 2014-06-23 | 2014-09-24 | 安徽三只松鼠电子商务有限公司 | Preparation method of black rice and Chinese yam coated peanuts |
| CN104336275A (en) * | 2013-07-27 | 2015-02-11 | 青岛宝泉花生制品有限公司 | Preparation method for milk-flavor coated peanut |
| CN106072334A (en) * | 2016-06-23 | 2016-11-09 | 青岛宝泉花生制品有限公司 | A kind of honeyed peanuts processing technique |
| CN106070991A (en) * | 2016-06-23 | 2016-11-09 | 青岛宝泉花生制品有限公司 | A kind of peanuts with polished glutinous rices processing technique |
| CN106578285A (en) * | 2016-11-10 | 2017-04-26 | 无锡华臻果果食品技术有限公司 | Coating formula, honey and butter coating peanuts and peanut preparation method |
-
2017
- 2017-10-18 CN CN201710971202.4A patent/CN107549749B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652572A (en) * | 2012-05-17 | 2012-09-05 | 青岛宝泉花生制品有限公司 | Production method of peanuts wrapped with honey |
| CN104336275A (en) * | 2013-07-27 | 2015-02-11 | 青岛宝泉花生制品有限公司 | Preparation method for milk-flavor coated peanut |
| CN104054886A (en) * | 2014-06-23 | 2014-09-24 | 安徽三只松鼠电子商务有限公司 | Preparation method of black rice and Chinese yam coated peanuts |
| CN106072334A (en) * | 2016-06-23 | 2016-11-09 | 青岛宝泉花生制品有限公司 | A kind of honeyed peanuts processing technique |
| CN106070991A (en) * | 2016-06-23 | 2016-11-09 | 青岛宝泉花生制品有限公司 | A kind of peanuts with polished glutinous rices processing technique |
| CN106578285A (en) * | 2016-11-10 | 2017-04-26 | 无锡华臻果果食品技术有限公司 | Coating formula, honey and butter coating peanuts and peanut preparation method |
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Effective date of registration: 20211210 Address after: 532699 No. 666, ASEAN characteristic food industrial park, Pingxiang border economic cooperation zone, Pingxiang City, Chongzuo City, Guangxi Zhuang Autonomous Region Patentee after: Guangxi Pingxiang Huilong Food Co.,Ltd. Address before: 266732 waziqiu village, Nancun Town, Pingdu City, Qingdao City, Shandong Province Patentee before: QINGDAO DAYANG TIANDE FOOD CO.,LTD. |
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