CN109875016A - A kind of raw peanut of saline taste and preparation method thereof - Google Patents
A kind of raw peanut of saline taste and preparation method thereof Download PDFInfo
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- CN109875016A CN109875016A CN201910332178.9A CN201910332178A CN109875016A CN 109875016 A CN109875016 A CN 109875016A CN 201910332178 A CN201910332178 A CN 201910332178A CN 109875016 A CN109875016 A CN 109875016A
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Abstract
The present invention relates to a kind of raw peanuts of saline taste, the raw peanut of saline taste is made of raw materials such as raw peanut, salt, degrading enzyme and carriers, by will be soaked expansion after the peeling of raw peanut, by degrading enzyme, salt, carrier with after expansion described in go skin peanuts to mix, shell peanut is wrapped up in uniformly mixed formation, then one layer of selenium soil is spread, 8-12 days are stood, then peanut is sifted out, is cleaned, dry to get.Beneficial effects of the present invention: the raw fat content of peanut of saline taste of the invention is low, in good taste, easy to digest；Whole nutrition of raw peanut are remained to greatest extent；It is preferable on mouthfeel, flavor and color compared to untreated peanut.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of raw peanut of saline taste and preparation method thereof.
Background technique
Peanut is popular food, is crops very common during we live, lists usually at the beginning of autumn late summer, and
Healthy food, raw peanut nutrition is good, and a large amount of protein and fat are contained in raw peanut, and protein plays the role of neutralizing gastric acid,
Fat can also stimulate mucous membrane of small intestine secrete intestines gastron, gastric acid secretion inhibiting, so, so that it may improve symptom.It is raw
Peanut has obvious auxiliary therapeutic action for the stomach trouble of sour regurgitation and belch symptom.The eating method of peanut, first is that eating it raw, two
Be it is ripe eat, processing method is multifarious, soaks, steeps, boiling, frying, steaming, stewing, baking, frying varied, ripe color, smell and taste of eating all have, but nutrition
It is lost greatly, processing method is more troublesome.But the fat content of raw peanut peanut is high, there is the people of stomach trouble or gallbladder removal even meeting
Aggravate the state of an illness.
Summary of the invention
It is of the existing technology in order to solve the problems, such as, the present invention provides a kind of raw peanut of saline taste and its application method,
It is low with fat content, it is in good taste, it is easy to digest the features such as.
The object of the present invention is to provide a kind of raw peanuts of saline taste.
Another object of the present invention is to provide the preparation method of the raw peanut of above-mentioned saline taste.
The raw peanut of the saline taste of specific embodiment according to the present invention, the raw peanut of saline taste are prepared by following raw material, institute
State raw material includes: by weight
Raw peanut 500-600 parts, 50-60 parts of salt, 2-6 parts and carrier 100-300 parts of degrading enzyme.
Further, the raw material further includes water.
The raw peanut of the saline taste of specific embodiment according to the present invention, wherein the carrier is maltodextrin, starch or plant
Object albumen powder.
The raw peanut of the saline taste of specific embodiment according to the present invention, wherein the degrading enzyme is protease and pectase.
Further, the protease and pectase are with weight ratio for (6-10): the ratio of (2-3) is mixed.
The raw peanut of the saline taste of specific embodiment according to the present invention, wherein the protease is flavor protease stomach function regulating
Protease is with weight ratio for (1-2): the ratio of (5-8) is mixed.
The preparation method of the raw peanut of the saline taste of specific embodiment according to the present invention, the described method comprises the following steps:
(1) raw peanut is removed the peel, skin peanuts are removed in formation；
(2) by step (1) obtain it is described go skin peanuts to be soaked expansion, by the institute after degrading enzyme, salt, carrier and expansion
It states skin peanuts to mix, shell peanut is wrapped up in uniformly mixed formation, is then wrapped up in the tiling of shell peanut for described, is wrapped up in shell described in every one layer of tiling
One layer of selenium soil is spread on peanut, repeatedly, stands 8-12 days after putting well, and keeping the relative humidity of environment is 85%-90%, is kept
The temperature of environment is 10 DEG C -25 DEG C；Peanut is sifted out, cleans, dries to get the raw peanut of the saline taste.
The preparation method of the raw peanut of the saline taste of specific embodiment according to the present invention, wherein in step (1), raw peanut
The specific steps of peeling are as follows: raw peanut bubble is sent out 2-6 hours, but is not germinateed, freezing 12-24 hours is then carried out, is taken out
It thaws, dries, then remove the peel.
The preparation method of the raw peanut of the saline taste of specific embodiment according to the present invention, further, by raw peanut water
It is soaked to 1.05-1.1 times of the raw peanut, then carries out freezing 15-18 hours, take out and thaw, dry, remove the peel.
The preparation method of the raw peanut of the saline taste of specific embodiment according to the present invention, wherein, will be described in step (2)
Wrap up in the tiling of shell peanut, wrap up in described in every one layer of tiling and spread one layer of selenium soil on shell peanut, repeatedly, intermediate every layer of selenium soil with a thickness of
1cm, topmost one layer of selenium soil with a thickness of 2cm, put rear sealing and standing well 8-12 days
The preparation method of the raw peanut of the saline taste of specific embodiment according to the present invention, wherein, will be described in step (2)
Go skin peanuts to be soaked expansion, but do not germinate, by degrading enzyme with after expansion described in go skin peanuts to mix after be placed on flexible package material
In material, reduced pressure treatment, make degrading enzyme be uniformly impregnated with to after expansion described in go in skin peanuts again will be after salt, carrier and expansion
It is described go skin peanuts to mix, shell peanut is wrapped up in uniformly mixed formation.It goes skin peanuts to be soaked to expand 2-6 hours.
The preparation method of the raw peanut of the saline taste of specific embodiment according to the present invention, further, by degrading enzyme with it is swollen
After going skin peanuts to mix described in after swollen, so that degrading enzyme is uniformly maintained at the outer surface for removing skin peanuts, be placed on Soft Roll
In package material, reduced pressure treatment, make degrading enzyme be uniformly impregnated with to after expansion described in go in skin peanuts.
Compared with prior art, the invention has the following beneficial effects:
(1) the raw fat content of peanut of saline taste of the invention is low, in good taste, easy to digest；
(2) nutritive loss is few, and the raw peanut of saline taste of the invention remains whole nutrition of raw peanut to greatest extent；
(3) sensory evaluation scores of the raw peanut of saline taste of the invention are at 27 points or more, compared to untreated peanut in mouthfeel, wind
On taste and color preferably.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Protease in the present invention, which is purchased from Novi, believes enzyme preparation company.
Embodiment 1
A kind of raw peanut of saline taste is present embodiments provided, is prepared by following raw material:
Raw peanut 500g, salt 60g, protease and pectase 2g and maltodextrin 300g.
Preparation method, comprising the following steps:
(1) raw peanut is removed the peel, skin peanuts are removed in formation；
(2) by step (1) obtain it is described go skin peanuts to be soaked expansion, by the institute after degrading enzyme, salt, carrier and expansion
It states skin peanuts to mix, shell peanut is wrapped up in uniformly mixed formation, is then wrapped up in the tiling of shell peanut for described, is wrapped up in shell described in every one layer of tiling
One layer of selenium soil is spread on peanut, repeatedly, stands 10 days after putting well, and keeping the relative humidity of environment is 88%, keeps environment
Temperature is 15 DEG C；Peanut is sifted out, cleans, dries to get the raw peanut of the saline taste.
Embodiment 2
A kind of raw peanut of saline taste is present embodiments provided, is prepared by following raw material:
Raw peanut 600g, salt 50g, protease and pectase 6g and potato starch 100g.
The protease is that flavor protease and pepsin are mixed with weight ratio for the ratio of 1:5.The albumen
Enzyme and pectase are mixed with weight ratio for the ratio of 3:1.
Preparation method, comprising the following steps:
(1) raw peanut is sent out with bubble, then carries out freezing 20 hours, taken out and thaw, dry, then remove the peel, form peeling
Peanut；
(2) by step (1) obtain it is described go skin peanuts to be soaked expansion, by the institute after degrading enzyme, salt, carrier and expansion
It states skin peanuts to mix, shell peanut is wrapped up in uniformly mixed formation, is then wrapped up in the tiling of shell peanut for described, is wrapped up in shell described in every one layer of tiling
One layer of selenium soil is spread on peanut, repeatedly, stands 10 days after putting well, and keeping the relative humidity of environment is 90%, keeps environment
Temperature is 18 DEG C；Peanut is sifted out, cleans, dries to get the raw peanut of the saline taste.
Embodiment 3
A kind of raw peanut of saline taste is present embodiments provided, is prepared by following raw material:
Raw peanut 550g, salt 55g, protease and pectase 4g and plant protein powder 200g.
The protease is that flavor protease and pepsin are mixed with weight ratio for the ratio of 1:8；The albumen
Enzyme and pectase are mixed with weight ratio for the ratio of 7:3.
Preparation method, comprising the following steps:
(1) raw peanut is sent to 1.1 times of the raw peanut with bubble, then carries out freezing 15 hours, taken out and thaw, shone
It is dry, then remove the peel, skin peanuts are removed in formation；
(2) by step (1) obtain it is described go skin peanuts to be soaked expansion, by degrading enzyme with expand after described in remove skin peanuts
After mixing, so that degrading enzyme is uniformly maintained at the outer surface for removing skin peanuts, is placed in flexible packing material, reduced pressure treatment,
Make degrading enzyme be uniformly impregnated with to after expansion described in go in skin peanuts, then ginned cotton will be removed described in after salt, carrier and expansion
Shell peanut is wrapped up in raw mixing, uniformly mixed formation, is then wrapped up in the tiling of shell peanut for described, is wrapped up in described in every one layer of tiling and spread on shell peanut
One layer of selenium soil, repeatedly, intermediate every layer of selenium soil with a thickness of 1cm, topmost one layer of selenium soil with a thickness of 2cm, put well rear close
Envelope stands 8-12 days, and keeping the relative humidity of environment is 85%, and keeping the temperature of environment is 25 DEG C；Peanut is sifted out, is cleaned, is shone
It does to get the raw peanut of the saline taste.
Embodiment 4
A kind of raw peanut of saline taste is present embodiments provided, is prepared by following raw material:
Raw peanut 560g, salt 50-60g, protease and pectase total 5g and starch 180g.
The protease is that flavor protease and pepsin are mixed with weight ratio for the ratio of 2:5.The albumen
Enzyme and pectase are mixed with weight ratio for the ratio of 10:3.
Preparation method, comprising the following steps:
(1) raw peanut is sent to 1.05 times of the raw peanut with bubble, then carries out freezing 18 hours, taken out and thaw,
It dries, then removes the peel, skin peanuts are removed in formation；
(2) by step (1) obtain it is described go skin peanuts to be soaked expansion, by degrading enzyme with expand after described in remove skin peanuts
After mixing, so that degrading enzyme is uniformly maintained at the outer surface for removing skin peanuts, is placed in flexible packing material, reduced pressure treatment,
Make degrading enzyme be uniformly impregnated with to after expansion described in go in skin peanuts, then ginned cotton will be removed described in after salt, carrier and expansion
Shell peanut is wrapped up in raw mixing, uniformly mixed formation, is then wrapped up in the tiling of shell peanut for described, is wrapped up in described in every one layer of tiling and spread on shell peanut
One layer of selenium soil, repeatedly, intermediate every layer of selenium soil with a thickness of 1cm, topmost one layer of selenium soil with a thickness of 2cm, put well rear close
Envelope stands 8 days, and keeping the relative humidity of environment is 88%, and keeping the temperature of environment is 18 DEG C；Peanut is sifted out, cleans, dries,
Up to the raw peanut of the saline taste.
The raw peanut of the saline taste that 1-4 of the embodiment of the present invention is obtained is compared with untreated raw peanut, by 10 professionals
Carrying out subjective appreciation, (standards of grading are shown in Table 1, everyone independence gives a mark to each index, are averaged as indices score, respectively
The summation of item index score is the comprehensive score of sample), it the results are shown in Table 2.
The sensory evaluation criteria of the raw peanut of 1 saline taste of table
The sensory evaluation scores of the 2 raw peanut of embodiment saline taste of table
| Test specimen | Mouthfeel | Flavor | Color | Comprehensive score |
| Embodiment 1 | 10 | 9 | 8 | 27 |
| Embodiment 2 | 9 | 9 | 9 | 27 |
| Embodiment 3 | 10 | 10 | 10 | 30 |
| Embodiment 4 | 8 | 9 | 10 | 27 |
| Untreated peanut | 7 | 7 | 7 | 21 |
As can be seen from the above table, the sensory evaluation scores of the raw peanut of saline taste of the invention are at 27 points or more, and are processing
Peanut is poor on mouthfeel, flavor and color.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of raw peanut of saline taste, which is characterized in that the raw peanut of saline taste is prepared by following raw material, and the raw material is by weight
Include:
Raw peanut 500-600 parts, 50-60 parts of salt, 2-6 parts and carrier 100-300 parts of degrading enzyme.
2. the raw peanut of saline taste according to claim 1, which is characterized in that the carrier is maltodextrin, starch or plant
Albumen powder.
3. the raw peanut of saline taste according to claim 1, which is characterized in that the degrading enzyme is protease and pectase.
4. the raw peanut of saline taste according to claim 3, which is characterized in that the protease is flavor protease and stomach cardia
Enzyme is with weight ratio for (1-2): the ratio of (5-8) is mixed.
5. the method for preparing the raw peanut of saline taste described in claim 1, which is characterized in that the described method comprises the following steps:
(1) raw peanut is removed the peel, skin peanuts are removed in formation；
(2) by step (1) obtain it is described go skin peanuts to be soaked expansion, will go described in after degrading enzyme, salt, carrier and expansion
Shell peanut is wrapped up in skin peanuts mixing, uniformly mixed formation, is then wrapped up in the tiling of shell peanut for described, is wrapped up in shell peanut described in every one layer of tiling
On spread one layer of selenium soil, repeatedly, stand 8-12 days after putting well, keep environment relative humidity be 85%-90%, keep environment
Temperature be 10 DEG C -25 DEG C；Peanut is sifted out, cleans, dries to get the raw peanut of the saline taste.
6. the preparation method of the raw peanut of saline taste according to claim 5, which is characterized in that in step (1), raw peanut peeling
Specific steps are as follows: raw peanut is sent out with bubble, then carry out freezing 12-24 hour, take out defrosting, dry, then remove the peel.
7. the preparation method of the raw peanut of saline taste according to claim 6, which is characterized in that raw peanut is sent to institute with bubble
Then 1.05-1.1 times for stating raw peanut carries out freezing 15-18 hours, take out and thaw, dry, and removes the peel.
8. the preparation method of the raw peanut of saline taste according to claim 5, which is characterized in that in step (2), wrap up in shell for described
Peanut tiling is wrapped up in and spreads one layer of selenium soil on shell peanut described in every one layer of tiling, repeatedly, intermediate every layer of selenium soil with a thickness of 1cm,
Topmost one layer of selenium soil with a thickness of 2cm, put rear sealing and standing well 8-12 days.
9. the preparation method of the raw peanut of saline taste according to claim 6, which is characterized in that in step (2), by the peeling
Peanut is soaked expansion, but does not germinate, by degrading enzyme with after expansion described in go skin peanuts to mix after be placed in flexible packing material,
Reduced pressure treatment, make degrading enzyme be uniformly impregnated with to after expansion described in go in skin peanuts, then by the institute after salt, carrier and expansion
It states skin peanuts to mix, shell peanut is wrapped up in uniformly mixed formation.
10. the preparation method of the raw peanut of saline taste according to claim 9, which is characterized in that after degrading enzyme and expansion
It is described go skin peanuts to mix after, so that degrading enzyme is uniformly maintained at the outer surface for removing skin peanuts, be placed on flexible packing material
It is interior, reduced pressure treatment, make degrading enzyme be uniformly impregnated with to after expansion described in go in skin peanuts.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910332178.9A CN109875016A (en) | 2019-04-24 | 2019-04-24 | A kind of raw peanut of saline taste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910332178.9A CN109875016A (en) | 2019-04-24 | 2019-04-24 | A kind of raw peanut of saline taste and preparation method thereof |
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| CN109875016A true CN109875016A (en) | 2019-06-14 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6033692A (en) * | 1998-11-20 | 2000-03-07 | Chi's Business Consulting Group, Inc. | Method for hydrating dry edible beans |
| US20040009262A1 (en) * | 1998-11-20 | 2004-01-15 | Chukwu Uchenna N. | Vegetable processing |
| US20100112134A1 (en) * | 1998-11-20 | 2010-05-06 | Chukwu Uchenna N | Bioactive raw vegetables |
| CN103652513A (en) * | 2013-12-11 | 2014-03-26 | 天津商业大学 | Method for obtaining hypoallergenic entire peanut kernel through biological enzyme preparation treatment |
| CN103859484A (en) * | 2012-12-17 | 2014-06-18 | 青岛旭瑞花生制品有限公司 | Non-fried salty peanut bean |
-
2019
- 2019-04-24 CN CN201910332178.9A patent/CN109875016A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6033692A (en) * | 1998-11-20 | 2000-03-07 | Chi's Business Consulting Group, Inc. | Method for hydrating dry edible beans |
| US20040009262A1 (en) * | 1998-11-20 | 2004-01-15 | Chukwu Uchenna N. | Vegetable processing |
| US20100112134A1 (en) * | 1998-11-20 | 2010-05-06 | Chukwu Uchenna N | Bioactive raw vegetables |
| CN103859484A (en) * | 2012-12-17 | 2014-06-18 | 青岛旭瑞花生制品有限公司 | Non-fried salty peanut bean |
| CN103652513A (en) * | 2013-12-11 | 2014-03-26 | 天津商业大学 | Method for obtaining hypoallergenic entire peanut kernel through biological enzyme preparation treatment |
Non-Patent Citations (4)
| Title |
|---|
| 曾凡坤 等: "《果蔬加工工艺学》", 30 September 1996, 成都科技大学出版社 * |
| 瑞雅: "《绝味过瘾川菜》", 30 June 2015, 广东科技出版社 * |
| 边用福: "《新编果脯凉果加工技术大全》", 31 May 2001, 中国农业大学出版社 * |
| 陈智斌 等: "《食品加工学》", 31 August 2012, 哈尔滨工业大学出版社 * |
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