CN109303305A - A kind of method that low-temperature bake produces milky white shelled peanut - Google Patents
A kind of method that low-temperature bake produces milky white shelled peanut Download PDFInfo
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- CN109303305A CN109303305A CN201710626590.2A CN201710626590A CN109303305A CN 109303305 A CN109303305 A CN 109303305A CN 201710626590 A CN201710626590 A CN 201710626590A CN 109303305 A CN109303305 A CN 109303305A
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- shelled peanut
- baking
- peanut
- low
- milky white
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of methods that low-temperature bake produces milky white shelled peanut, steps are as follows: raw material examination → sorting → baking → cooling → decortication → clinker sorting → metal detection → weighing and bagging → joint sealing → warehousing finished products, and each component and its parts by weight in baking process are as described below: shelled peanut: 100%.Milky white benevolence peanut food produced by the invention is full of nutrition, absorbs convenient for human consumption, and nutriment loss is few, and in good taste, because removing scarlet, target user is more extensive, meets the needs of the majority of consumers, wide market.
Description
Technical field
The present invention relates to a kind of production technology of shelled peanut baked goods, specifically a kind of low-temperature bake production is milky white
The method of shelled peanut.
Background technique
Roasted peaunt kernel is a kind of popular long peanut processing method in China, and ancient tradition processes this method
Peanut it is also for a long time more fragrant.In recent years as people's living standard improves, the demand to these products is also increasing, and mouthfeel is wanted
The standard asked is also higher and higher.
With continuously improving to production technology, the mouthfeel of milky white shelled peanut is also more and more abundant, this industry is also steady
It moves ahead, gradually grows up, be the extremely abundant inevitable outcome selected in terms of eating later of people 's material life, be one
The food of kind enjoying type.The currently used milky white substantially following several method of shelled peanut production technology of production:
(1) high-temperature baking technology: high-temperature baking technology is that shelled peanut is baked into product using oven high temperature, is peeled again after the meeting,
The method is used in most of peanut enterprise industrialized production for producing milky white shelled peanut at present.Such as at 200 ~ 280 DEG C, 30-40
It is toasted under the conditions of minute, temperature is high, and the time is long, and energy consumption is high, and the milky white benevolence color produced is partially deep, mouthfeel slight bitter, each
Kind nutritional ingredient easily causes loss.
(2) microwave baking technology: microwave penetration power is strong, and material is by microwave radiation, internal moisture rapid vaporization.Microwave dries
Roasting advantage is that dewatering speed is fast, but influence of the microwave baking vulnerable to shape of product, thickness, size, water content, dehydration are toasted
Unevenly.Portioned product has not been reached yet due water-content indicator, and another part coking, is difficult to be controlled.Cause
This, microwave baking is in the laboratory research stage mostly, there are no the report of industrial applications.
Shandong is the big province of peanut cultivation, but a large amount of peanut is sold as raw material, and peanut process deeply industry is extremely thin
Weak, therefore, developing peanut baked product helps to develop peanut food industry, improves the scientific and technological content of (Groundnut products) and adds
Value adjusts China's agricultural structure, drives the enthusiasm of peasant planting peanut.
Peanut nutritional ingredient rich in, once there were the title of " green milk " " the first nutraceutical " in foreign countries, in China one
A little areas are also referred to as " peanut ", edible and medical value with higher.It is longer than nourishing help, facilitates macrobiosis benefit
Longevity, and " Vegetable meat ", " meat or fish in element " are known as soya bean.The nutritive value of peanut is higher than grain class, can with egg,
Some animal foods such as milk, meat match in excellence or beauty.It contains containing for a large amount of protein and fat, especially unsaturated fatty acid
Measure very high, the very suitable various nutraceutical of manufacture.
Summary of the invention
It is an object of the invention in view of the shortcomings of the prior art, provide a kind of low temperature, retain peanut nutrition to greatest extent
The method that the low-temperature bake of composition produces milky white shelled peanut, remains the nutritional ingredient of peanut, natural colored, and product has low fat
Fat, it is low in calories the features such as, be a new generation healthy baked goods.
The technical solution of the present invention is as follows: a kind of method that low-temperature bake produces milky white shelled peanut, the step is as follows:
1. raw material check and accept: shelled peanut select medium-sized grain peanut, must not damage by worms, is mouldy, is broken, generally using classification after 28/32,
28/30,30/34 specification is some more, removes too big or too small shelled peanut；
2. sorting: raw material enters stone remover (removing the soil in raw material, handstone) and arrive conveying picker afterwards, artificial to sort, remove damage by worms,
Mouldy, broken kernel；
3. baking: entering baking oven and bake, baking temperature control is at 180-200 DEG C, and baking time is 20-25 minutes, and shelled peanut color is not
Become, rigid medium well taste；
4. cooling down: the baked communicated band of shelled peanut is air-dried heat dissipation 30 ~ 40 minutes；
5. decortication: entering peeling machine and slough scarlet
6. clinker sorts: rejecting does not purify scarlet, half, all kinds of underproof products such as particle；
7. metal detection: the finished product chosen crosses metal detector
8. weighing and bagging: weighing is packed into packaging, sealing, vanning, enters warehouse for finished product after joint sealing.
Each component and its parts by weight in baking process of the present invention is 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 sorted is put into oven, baking temperature
Control is at 180-200 DEG C, and baking time is 20-25 minutes, and shelled peanut color is constant, rigid medium well taste, and baked shelled peanut is passed through
Conveyer belt air-dries heat dissipation 30 ~ 40 minutes；Enter peeling machine and sloughs scarlet.
The invention has the benefit that low-temperature bake of the present invention produces milky white benevolence and high temperature direct baking and microwave baking phase
More full of nutrition than including (1): low-temperature bake remains the nutrition of shelled peanut to the greatest extent；(2) it is convenient for human consumption
Absorb: compared with common high-temperature baking, low-temperature bake can make peanut retain nutrition to the greatest extent in baking, be convenient for
Human consumption absorbs, and is not easy to get angry.(3) storage period is long: low-temperature bake avoids peanut grease oxidative phenomena to the greatest extent；
Product moisture content is 5% hereinafter, therefore shelf life of products is longer simultaneously.
Specific embodiment
Embodiment 1:
Shelled peanut selects 28/32 shelled peanut, must not damage by worms, is mouldy, is broken；Raw material enter stone remover (remove raw material in soil,
Handstone) conveying picker is arrived afterwards, artificial to sort, removing damages by worms, is mouldy, broken kernel；Sorting finishes, baking temperature control roasting into baking oven
At 180-200 DEG C, baking time is 22-25 minutes, bakes to shelled peanut color is constant, rigid medium well taste, comes out of the stove；By baked peanut
The communicated band of benevolence air-dries heat dissipation 30 ~ 40 minutes；Enter peeling machine and sloughs scarlet；Rejecting do not purify scarlet, half, particle etc. it is all kinds of not
Qualified product；The finished product sorted crosses metal detector；Weighing is packed into packaging, sealing, vanning, enters warehouse for finished product after joint sealing.
Embodiment 2:
Shelled peanut selects 28/30 shelled peanut, must not damage by worms, is mouldy, is broken；Raw material enter stone remover (remove raw material in soil,
Handstone) conveying picker is arrived afterwards, artificial to sort, removing damages by worms, is mouldy, broken kernel；Sorting finishes, baking temperature control roasting into baking oven
At 180-200 DEG C, baking time is 23-25 minutes, bakes to shelled peanut color is constant, rigid medium well taste, comes out of the stove；By baked peanut
The communicated band of benevolence air-dries heat dissipation 30 ~ 40 minutes；Enter peeling machine and sloughs scarlet；Rejecting do not purify scarlet, half, particle etc. it is all kinds of not
Qualified product；The finished product sorted crosses metal detector；Weighing is packed into packaging, sealing, vanning, enters warehouse for finished product after joint sealing.
Embodiment 3:
Shelled peanut selects 30/34 shelled peanut, must not damage by worms, is mouldy, is broken；Raw material enter stone remover (remove raw material in soil,
Handstone) conveying picker is arrived afterwards, artificial to sort, removing damages by worms, is mouldy, broken kernel；Sorting finishes, baking temperature control roasting into baking oven
At 180-200 DEG C, baking time is 20-23 minutes, bakes to shelled peanut color is constant, rigid medium well taste, comes out of the stove；By baked peanut
The communicated band of benevolence air-dries heat dissipation 30 ~ 40 minutes；Enter peeling machine and sloughs scarlet；Rejecting do not purify scarlet, half, particle etc. it is all kinds of not
Qualified product；The finished product sorted crosses metal detector；Weighing is packed into packaging, sealing, vanning, enters warehouse for finished product after joint sealing.
Claims (3)
1. a kind of method that low-temperature bake produces milky white shelled peanut, the step is as follows:
1. raw material check and accept: shelled peanut select medium-sized grain peanut, must not damage by worms, is mouldy, is broken, generally using classification after 28/32,
28/30,30/34 specification is some more, removes too big or too small shelled peanut；
2. sorting: raw material enters stone remover (removing the soil in raw material, handstone) and arrive conveying picker afterwards, artificial to sort, remove damage by worms,
Mouldy, broken kernel；
3. baking: entering baking oven and bake, baking temperature control is at 180-200 DEG C, and baking time is 20-25 minutes, and shelled peanut color is not
Become, rigid medium well taste；
4. cooling down: the baked communicated band of shelled peanut is air-dried heat dissipation 30 ~ 40 minutes；
5. decortication: entering peeling machine and slough scarlet
6. clinker sorts: rejecting does not purify scarlet, half, all kinds of underproof products such as particle；
7. metal detection: the finished product chosen crosses metal detector
8. weighing and bagging: weighing is packed into packaging, sealing, vanning, enters warehouse for finished product after joint sealing.
2. the method that low-temperature bake according to claim 1 produces milky white benevolence, it is characterised in that: the low-temperature bake is raw
Without any addition, pure (Groundnut products) during the benevolence of galactopoiesis mountain.
3. the method that low-temperature bake according to claim 1 produces milky white benevolence, it is characterised in that: the low-temperature bake mistake
Journey is as follows: the raw material shelled peanut sorted being put into oven, at 180-200 DEG C, baking time is 20-25 points for baking temperature control
Clock, shelled peanut color is constant, rigid medium well taste, and the baked communicated band of shelled peanut is air-dried heat dissipation 30 ~ 40 minutes；It is de- to enter peeling machine
Remove scarlet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710626590.2A CN109303305A (en) | 2017-07-28 | 2017-07-28 | A kind of method that low-temperature bake produces milky white shelled peanut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710626590.2A CN109303305A (en) | 2017-07-28 | 2017-07-28 | A kind of method that low-temperature bake produces milky white shelled peanut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109303305A true CN109303305A (en) | 2019-02-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710626590.2A Pending CN109303305A (en) | 2017-07-28 | 2017-07-28 | A kind of method that low-temperature bake produces milky white shelled peanut |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663917A (en) * | 2019-10-14 | 2020-01-10 | 张振锋 | Fine nutritional peanut powder |
-
2017
- 2017-07-28 CN CN201710626590.2A patent/CN109303305A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663917A (en) * | 2019-10-14 | 2020-01-10 | 张振锋 | Fine nutritional peanut powder |
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Application publication date: 20190205 |