CN115316481A

CN115316481A - Black garlic peanut crunchy candy and preparation method thereof

Info

Publication number: CN115316481A
Application number: CN202210384447.8A
Authority: CN
Inventors: 刁恩杰; 周杰; 罗倩; 陆钰莹; 张黎明; 岳娜; 刘灿; 吴桂花
Original assignee: Huaiyin Normal University
Current assignee: Huaiyin Normal University
Priority date: 2022-04-13
Filing date: 2022-04-13
Publication date: 2022-11-11

Abstract

The black garlic peanut crunchy candy prepared by the invention has attractive color, sweet and crisp taste and mild garlic taste without stimulation, reduces the using amount of the sugar, increases the unique aroma and flavor of the black garlic, and simultaneously, the functional components of polyphenol, selenoprotein, selenoglycopolysaccharide and the like in the black garlic and the catechin and the like in the peanut are mutually cooperated in the aspects of oxidation resistance, aging resistance, immunity enhancement and the like, so that the product is more in line with the pursuit of consumers for nutritional and healthy products, and the requirements of the consumers on taste and health are met.

Description

Black garlic peanut crunchy candy and preparation method thereof

Technical Field

The invention belongs to the field of food processing, and particularly relates to a black garlic peanut crunchy candy and a preparation method thereof.

Background

The black garlic is a functional food formed by fermenting fresh raw garlic by temperature control, humidity control, enzymatic treatment, curing and the like. The black garlic not only eliminates the original spicy taste of the garlic, the taste becomes sour and sweet, but also generates the special aroma and flavor of the black garlic; meanwhile, the protein of the garlic is converted into amino acid necessary for human body, carbohydrate is decomposed into fructose and glucose, the binding force of trace elements such as selenium and the like and the protein or the sugar is reduced, and the garlic is more favorable for the digestion and the absorption of the human body. Therefore, compared with the fresh garlic, the black garlic is more nutritional and delicious, and has the effects of oxidation resistance, aging resistance, cancer prevention and resistance, sterilization and inflammation diminishing, liver protection, immunity enhancement, bowel relaxing and the like which are obviously improved on the basis of keeping the original nutritional components of the fresh garlic. However, the black garlic product has a complex preparation process and a single flavor, so that the current consumer groups are limited, and the consumption market of the black garlic is limited.

The peanut is rich in vitamins, minerals such as calcium, iron, zinc, selenium, magnesium, phosphorus, potassium and the like, and amino acids essential to human bodies, and the components such as catechin, lysine and the like contained in the peanut have strong anti-aging effect on human bodies. Although the peanut crunchy candy prepared from the cooked peanuts and the sugar can keep the nutritional ingredients in the peanuts, is sweet and crisp in taste and is deeply favored by consumers, the existing peanut crunchy candy is single in product variety, monotonous in flavor, incomplete in nutrition and functional ingredients and insufficient in product innovation, and cannot meet the requirements of modern consumers on product diversification, unique taste and flavor and comprehensive nutrition and function.

At present, how to expand the consumption market of black garlic, overcome the defects of single black garlic or peanuts in flavor, nutrition and efficacy, and develop a black garlic and peanut crunchy candy product with reasonable nutrition proportion and novel and unique flavor and taste is a technical problem to be solved urgently.

Disclosure of Invention

In view of the above, the invention aims to provide the preparation method of the black garlic peanut crunchy candy, compared with the traditional peanut crunchy candy, the black garlic peanut crunchy candy prepared by the invention has the advantages that the special flavor and taste of black garlic are increased, the nutrition balance and functionality of the traditional peanut crunchy candy are improved, and the problems of high sugar content and single flavor of the traditional peanut crunchy candy are solved.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides a black garlic peanut crunchy candy which comprises the following components in parts by mass: 200 to 250 parts of peanut, 110 to 125 parts of sugar, 40 to 55 parts of black garlic and 5 to 10 parts of edible oil.

Preferably, the sugar comprises white sugar and maltose; the mass ratio of the white granulated sugar to the maltose is preferably (50-55) to (60-70).

Preferably, the preparation of the black garlic comprises: fermenting Bulbus Allii at variable temperature to obtain black Bulbus Allii;

the variable temperature fermentation comprises a ferment activation fermentation period, a medium temperature fermentation period, a mature fermentation period and a dehumidification drying period which are sequentially carried out;

the temperature of the enzyme activating fermentation period is 74-76 ℃, the relative humidity is 75-80%, and the time is 4-6 days;

the temperature of the medium-temperature fermentation period is 78-80 ℃, the relative humidity is 65-70%, and the time is 1-3 days;

the temperature in the mature fermentation period is 74-76 ℃, the relative humidity is 60-65%, and the time is 1-3 days;

the temperature in the dehumidification drying period is 85-90 ℃, the relative humidity is 50-55%, and the time is 1-3 h.

The invention also provides a preparation method of the black garlic peanut crunchy candy, which comprises the following steps:

baking and crushing peanuts to obtain peanut particles;

pulping black garlic to obtain black garlic juice;

mixing edible oil and sugar, decocting, adding black Bulbus Allii juice, and decocting to obtain black Bulbus Allii syrup;

stopping heating after the black garlic syrup is obtained, and mixing the peanut granules and the black garlic syrup within 2-3min to obtain peanut candy blank;

and (4) carrying out molding treatment on the peanut candy blank to obtain the black garlic peanut crunchy candy.

Preferably, the mixed decoction is carried out by adopting slow fire, and the temperature for decoction by adopting slow fire is preferably 100-150 ℃; the preferable time of the decoction with soft fire is 15-35 min.

Preferably, the mixing and decocting comprises adding the black garlic juice for decocting when the edible oil and the sugar are decocted to be viscous.

Preferably, the mixing of the peanut granules and the black garlic syrup is performed under stirring conditions; the stirring speed is preferably 40 to 50 times/min, and the stirring time is preferably 2 to 3min.

The baking temperature is preferably 100-120 ℃, and the baking time is preferably 30-40 min.

Preferably, the peanut granules further comprise, before mixing with the black garlic syrup: the peanut particles are subjected to heat preservation, and the heat preservation temperature of the peanut particles is preferably 65-75 ℃.

Preferably, the molding process comprises: pouring the peanut brittle blank into a mould, flattening and cutting into blocks.

Has the beneficial effects that:

the invention provides a black garlic peanut crunchy candy, which combines the strong fragrance of peanuts with the unique fragrance and flavor of black garlic, has moderate sweetness, crisp mouthfeel, novel and non-irritating taste, and no spicy taste and foreign flavor. The black garlic peanut crunchy candy provided by the invention can eliminate the spicy taste of the fresh garlic, endows the common peanut crunchy candy with the unique flavor and taste of the black garlic, and meets the requirements of modern consumers on product diversification, unique specialization of the taste and flavor and comprehensive nutrition and function. The results of the examples show that the black garlic peanut crunchy candy provided by the invention has moderate sweet taste, has the special aroma and flavor of black garlic and the intense aroma of peanuts, has no spicy taste and foreign flavor, and has a comprehensive score remarkably higher than that of the traditional peanut crunchy candy.

According to the theory of 'homology of medicine and food' in traditional Chinese medicine, the black garlic and peanut crunchy candy provided by the invention takes peanut crunchy candy which is popular among people as a carrier, the black garlic juice is added to improve the nutritional structure and flavor of the peanut crunchy candy, the black garlic is matched with peanuts, the use amount of sugar in the peanut crunchy candy is reduced, and the special flavor and nutrition of the black garlic are endowed. Meanwhile, the black garlic peanut crunchy candy contains a large amount of polyphenol, selenium-containing protein and polysaccharide, polypeptide, allicin, abundant vitamins, minerals such as calcium, iron, zinc, selenium, magnesium, phosphorus, potassium and the like, and various amino acids necessary for human bodies, so that the nutritional balance and functionality of the traditional peanut crunchy candy are effectively improved. The effective components of the black garlic peanut crunchy candy are mutually cooperated in the aspects of oxidation resistance, aging resistance, immunity enhancement and the like, so that the product more conforms to the pursuit of consumers for nutritional and healthy products, and the requirements of the consumers on both mouthfeel and health are met. The embodiment results show that the black garlic peanut crunchy candy provided by the invention has the advantages that the sugar content is obviously reduced, the black garlic peanut crunchy candy is rich in alliin and allicin, the functional trace element selenium is greatly improved, and the nutrient elements such as trace elements including calcium, iron, zinc and the like are improved.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required in the embodiments will be briefly described below.

FIG. 1 shows the black garlic peanut crunchy candy prepared in example 1;

FIG. 2 shows the black garlic peanut brittle prepared in example 2;

FIG. 3 is the black garlic peanut crunchy candy prepared in example 3;

FIG. 4 is the black garlic peanut crunchy candy prepared in example 4;

FIG. 5 shows the black garlic peanut brittle prepared in example 5;

FIG. 6 is the black garlic peanut crunchy candy prepared in example 6;

FIG. 7 is the black garlic peanut crunchy candy prepared in example 7;

FIG. 8 is the black garlic peanut crunchy candy prepared in example 8;

fig. 9 shows the black garlic peanut crunchy candy prepared in comparative example 4.

Detailed Description

The black garlic peanut crunchy candy provided by the invention comprises 200-250 parts of peanuts, more preferably 220-250 parts, even more preferably 220-230 parts, and most preferably 230 parts by mass. The peanuts are preferably those that have been freed of rotting, mildew, and other impurities, and more preferably are uniformly plump. The source of the peanuts is not particularly limited, and the conventional commercial products in the field can be adopted.

The black garlic peanut crunchy candy provided by the invention comprises 40-55 parts of black garlic, preferably 40-50 parts of black garlic, and more preferably 45 parts of black garlic based on the mass parts of peanuts. In the present invention, the preparation of the black garlic preferably comprises: fermenting Bulbus Allii at variable temperature to obtain black Bulbus Allii. The garlic is preferably fresh garlic, and more preferably fresh full purple-skinned garlic; the diameter of the fresh full purple single-skinned garlic is preferably more than or equal to 3.0cm. In the invention, the variable-temperature fermentation preferably comprises a ferment activating fermentation period, a medium-temperature fermentation period, a mature fermentation period and a dehumidifying and drying period which are sequentially carried out. In the invention, the temperature of the enzyme activation fermentation period is preferably 74-76 ℃, and more preferably 75 ℃; the relative humidity of the enzyme activation fermentation period is preferably 75-80%, and more preferably 78%; the time for activating the fermentation period by the enzyme is preferably 4 to 6 days, and more preferably 5 days. In the invention, the temperature in the medium-temperature fermentation period is preferably 78-80 ℃, and more preferably 79 ℃; the relative humidity in the medium-temperature fermentation period is preferably 65-70%, and more preferably 68%; the time of the mesophilic fermentation period is preferably 1 to 3 days, and more preferably 2 days. In the present invention, the temperature in the mature fermentation period is preferably 74 to 76 ℃, more preferably 75 ℃; the relative humidity in the mature fermentation period is preferably 60-65%, and more preferably 63%; the time of the mature fermentation period is preferably 1 to 3 days, more preferably 2 days. In the invention, the temperature in the dehumidification drying period is preferably 85-90 ℃, and more preferably 88 ℃; the relative humidity in the dehumidification drying period is preferably 50 to 55 percent, and more preferably 52 percent; the time of the dehumidification drying period is preferably 1 to 3 hours, and more preferably 2 hours. According to the method for preparing the black garlic by variable-temperature fermentation, the temperature in the enzyme activation fermentation period is relatively low, the enzyme activation fermentation period is long, and the condition is favorable for activating various enzymes such as protease, polyphenol oxidase and the like in the fresh garlic, promoting the polysaccharide to be converted into reducing sugar, and creating a condition for blackening the fresh garlic in the medium-temperature fermentation period; the temperature in the medium-temperature fermentation period is increased, so that enzymatic browning and Maillard reaction are facilitated, and the blackening of the fresh garlic, the elimination of spicy taste and the formation of functional components are promoted; the temperature in the mature fermentation period is reduced, the formation of the flavor of the black garlic and the elimination of the spicy taste are further enhanced, and the flavor of the black garlic is more unique and mellow.

The black garlic peanut crunchy candy comprises 5-10 parts of edible oil, preferably 8-10 parts of edible oil, and more preferably 8 parts of edible oil. The edible oil is preferably edible vegetable oil. The source of the edible oil is not particularly limited in the invention, and the edible oil can be prepared from conventional commercial products in the field.

The black garlic peanut crunchy candy provided by the invention comprises 110-125 parts of sugar, preferably 115-125 parts of sugar, and more preferably 120 parts of sugar by mass. In the present invention, the sugar preferably includes white granulated sugar and maltose. The maltose is preferably a pasty maltose. The mass ratio of the white granulated sugar to the pasty maltose is preferably (50-55) to (60-70), and more preferably (52-55): (60 to 65), more preferably 50. The white granulated sugar and the pasty maltose are used as sweeteners in the black garlic peanut crunchy candy, and the hardness, the crispness and the sweetness of the black garlic peanut crunchy candy are controlled by adjusting the adding proportion of the pasty maltose and the white granulated sugar.

The invention provides a preparation method of the black garlic peanut crunchy candy in the technical scheme, which comprises the following steps:

baking and crushing peanuts to obtain peanut particles;

pulping black garlic to obtain black garlic juice;

The invention bakes and crushes peanuts to obtain peanut particles. In the invention, the baking temperature is preferably 100-120 ℃, more preferably 110-120 ℃, and more preferably 115 ℃; the baking time is preferably 30 to 40min, more preferably 33 to 40min, and still more preferably 35min. The baking of the invention mainly comprises the step of curing the peanuts to obtain cured peanuts. The present invention has no special requirements for the specific implementation of the baking, and the baking method is well known to those skilled in the art; in embodiments of the invention, the toasting is carried out in an oven, which helps to toast the peanut flavour.

The invention preferably removes the peanut skin from the cured peanut and then crushes the peanut skin. The crushed peanuts have beautiful color and better taste. In the invention, the crushing is preferably to crush the peanuts into particles with uniform size; the particle size of the peanut particles is preferably 0.3-0.5 cm, and more preferably 0.4cm. The peanut particles with the particle size can be uniformly dispersed in the black garlic peanut crunchy candy, and the taste is better. The method for crushing is not particularly limited in the present invention, and a crushing method which is conventional in the art may be employed.

The invention obtains the black garlic juice by pulping the black garlic. The black garlic and the purified water are preferably mixed and pulped; in the present invention, the mass ratio of the black garlic to the purified water is preferably 1.8 to 1.2, more preferably 1; the invention has no special requirements on the pulping mode, and the mode known by the technical personnel in the field can be adopted. The invention preferably screens the pulp obtained by pulping, and the undersize is black garlic juice; the screened aperture is preferably 50 to 80 mesh, more preferably 60 mesh.

After the black garlic juice is obtained, the edible oil and the sugar are firstly mixed and decocted, and then the black garlic juice is added for continuous decoction, so that the black garlic syrup is obtained. In the invention, the mixing and boiling are preferably boiled by small fire, and the boiling temperature of the small fire is preferably 100-150 ℃, more preferably 120-150 ℃ and even more preferably 130 ℃. In the present invention, the time for the slow fire decoction is preferably 15 to 35min, more preferably 20 to 30min, and still more preferably 25min. In the invention, the boiling time is preferably shortened when higher temperature boiling is adopted, and the boiling time is prolonged when lower temperature boiling is adopted. The crisp taste of the black garlic peanut crunchy candy is determined by the temperature of boiling with slow fire, the candy can turn into deep red color and even burnt flavor can appear when the temperature is too high, and the peanut candy is not crisp when the temperature is too low and the boiling time is prolonged.

In the invention, the mixing and boiling of the edible oil and the sugar are preferably carried out by heating and boiling the edible oil and the white granulated sugar, adding the maltose and continuing boiling after the white granulated sugar is dissolved. According to the invention, preferably, when the edible oil and the sugar are decocted to be thick, the black garlic juice is added for continuous decoction, and part of water in the black garlic juice is removed, so that the requirements for preparing the crunchy candy are met. The preferable time for heating and boiling the edible oil and the white granulated sugar is 7-12 min; the preferable time for adding maltose to continue decocting is 2-8 min; the preferable time for continuously decocting the black garlic juice is 6-15 min. In the invention, the boiling time is preferably shortened when higher temperature boiling is adopted, and the boiling time is prolonged when lower temperature boiling is adopted. In the invention, the edible oil and the sugar are mixed and decocted firstly, and then the black garlic juice is added for continuous decoction, so that the decoction time of the black garlic juice is reduced, and the loss of the nutrient components in the black garlic juice is reduced. According to the invention, the black garlic syrup is preferably obtained when the syrup is decocted to be in a filament drawing state. In the invention, the mixing and boiling process is preferably carried out under stirring conditions; the present invention does not require special embodiments of the stirring, as will be appreciated by those skilled in the art.

After the black garlic syrup is obtained, the heating is stopped, and the peanut granules and the black garlic syrup are mixed within 2-3min to obtain the peanut candy blank. Before the peanut particles are mixed with the black garlic syrup, the invention preferably further comprises: the peanut particles are subjected to heat preservation, and the temperature of the heat preservation is preferably 65-75 ℃, more preferably 68-72 ℃, and even more preferably 70 ℃. The heat-preservation peanut granules are mixed with the black garlic syrup, so that premature crystallization of the sugar liquid caused by sharp temperature drop when the peanut granules are mixed into the decocted sugar liquid is prevented, the peanut and the sugar liquid are mixed unevenly, and the quality of a finished product is poor. According to the invention, the peanut particles are preferably added into the black garlic syrup to realize the mixing of the peanut particles and the black garlic syrup. In the present invention, the mixing of the peanut granules and the black garlic syrup is preferably performed under stirring conditions, and the stirring speed is preferably 40 to 50 times/min, more preferably 45 to 50 times/min, and still more preferably 50 times/min; the stirring time is preferably 2 to 3min, more preferably 3min. According to the invention, the peanut particles and the black garlic syrup are preferably mixed and stirred until the peanuts and the black garlic syrup are fully mixed, cohered and conglomerated to obtain the black garlic peanut candy blank.

After the black garlic peanut brittle candy is obtained, the black garlic peanut brittle candy is obtained by molding the black garlic peanut brittle candy. In the present invention, the forming process preferably comprises pouring the black garlic peanut brittle dough into a mold, flattening and dicing. In the invention, the temperature of the black garlic peanut candy blank is preferably 80-90 ℃ and is poured into a mould, and more preferably 85 ℃. In the invention, the sugar blank is preferably cut into blocks when the surface temperature of the sugar blank is cooled to 50-60 ℃, and more preferably 55 ℃; the block is preferably a block-shaped rectangular solid obtained by rapid cutting with a knife, and the block-shaped rectangular solid is preferably a (1.5 to 2.5) cm × 2cm × 2cm block, more preferably a 2cm × 2cm × 2cm block. Preferably, the black garlic peanut crunchy candy further comprises a package, wherein the package is preferably a double-layer package, the inner layer package is preferably made of edible film materials, and the outer layer package is preferably made of plastic or paper packaging materials.

In order to further illustrate the present invention, the black garlic peanut crunchy candy and the preparation method thereof provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.

Example 1

A black garlic peanut crunchy candy comprises 250g of peanuts in parts by weight; 50g of black garlic; 10g of edible vegetable oil; 50g of white granulated sugar; 60g of pasty maltose.

A preparation method of black garlic peanut crunchy candy comprises the following steps:

(1) Weighing 250g of peanuts which are free of insect pests and mildew and have plump grains according to the weight ratio;

(2) Putting the weighed peanuts into an oven for baking at 100 ℃ for 40min, and peeling for later use;

(3) Putting the peeled peanut kernels obtained in the step (2) into a dry crusher, crushing the peanut kernels until the particle size is 0.5cm to obtain peanut particles, and storing the peanut particles in a constant temperature box at 70 ℃ for later use;

(4) Putting fresh full single purple garlic into a black garlic fermentation machine, and performing variable temperature fermentation to obtain the black garlic. Setting fermentation process parameters of 75 ℃ fermentation for 5 days and relative humidity of 78% (enzyme activation period), 79 ℃ fermentation for 2 days and relative humidity of 68% (medium temperature fermentation period), 75 ℃ fermentation for 2 days and relative humidity of 63% (maturation period), 88 ℃ drying for 2h, and relative humidity of 52% (dehumidification drying period). Mixing 50g of black garlic with purified water with equal mass, pulping to obtain black garlic juice (about 100 g), sieving the black garlic juice with a 60-mesh sieve, and storing at 4 ℃ for later use;

(5) Weighing 50g of white granulated sugar and 10g of edible vegetable oil, adding into a pot, decocting at 120 ℃ for 10min until the white granulated sugar is dissolved, adding 60g of pasty maltose, continuously decocting for 5min until the mixture is thick, adding 50g of black garlic to prepare black garlic juice (about 100 g), and continuously decocting for 10min until the sugar solution can generate a phenomenon of silking to obtain black garlic syrup;

(6) Adding the peanut granules obtained in the step 3) into the decocted black garlic syrup while stirring, stirring and mixing within 2-3min, stopping heating, stirring at the speed of 45 times/min, stirring for 2-3min, and stirring until the peanuts and the syrup are bonded and cohered to obtain black garlic peanut candy blanks;

(7) After the black garlic peanut candy blank is obtained, when the temperature of the black garlic peanut candy blank is cooled to 85 ℃, the black garlic peanut candy blank is quickly poured into a die to be flattened and molded. Cooling to 55 deg.C, cutting into blocks with size of 1.5cm × 2cm × 2cm, naturally cooling, and packaging to obtain crisp candy as shown in FIG. 1.

Example 2

A crisp candy containing black garlic and peanut comprises (by weight parts) peanut 200g; 50g of black garlic; 10g of edible vegetable oil; 55g of white granulated sugar; 60g of pasty maltose.

(1) Weighing 200g of full peanuts without insect pests and mildew according to the weight ratio;

(2) Putting the weighed peanuts into an oven for baking at the baking temperature of 110 ℃ for 35min, and peeling for later use;

(4) Putting fresh full single-clove purple garlic into a black garlic fermentation machine, and fermenting at variable temperature to obtain the black garlic. Setting fermentation process parameters of 75 ℃ fermentation for 5 days and relative humidity of 78% (enzyme activation period), 79 ℃ fermentation for 2 days and relative humidity of 68% (medium temperature fermentation period), 75 ℃ fermentation for 2 days and relative humidity of 63% (maturation period), 88 ℃ drying for 2h, and relative humidity of 52% (dehumidification drying period). Mixing 50g of black garlic with purified water with equal mass, pulping to obtain black garlic juice (about 100 g), sieving the black garlic juice with a 60-mesh sieve, and storing at 4 ℃ for later use;

(5) Weighing 55g of white granulated sugar and 10g of edible vegetable oil, adding the white granulated sugar and the edible vegetable oil into a pot, decocting for 12min at 100 ℃ until the white granulated sugar is dissolved, adding 60g of pasty maltose, continuing decocting for 8min until the mixture is thick, adding 50g of black garlic to prepare black garlic juice (about 100 g), and continuing decocting for 15min until the sugar solution can generate a filament drawing phenomenon, thereby obtaining black garlic syrup;

(6) Adding the peanut granules obtained in the step 3) into the decocted black garlic syrup while stirring, stirring and mixing within 2-3min, stopping heating, stirring at the speed of 50 times/min for 2-3min, and stirring until the peanuts and the syrup are bonded and cohered to obtain black garlic peanut candy blanks;

(7) After the black garlic peanut candy blank is obtained, when the temperature of the black garlic peanut candy blank is cooled to 90 ℃, the black garlic peanut candy blank is quickly poured into a die to be flattened and molded. Cooling to 60 deg.C, cutting into blocks, cutting into 2.5cm × 2cm × 2cm rectangular blocks, naturally cooling, and packaging to obtain crisp candy as shown in FIG. 2.

Example 3

A crisp candy containing black garlic and peanut comprises (by weight parts) peanut 200g; 40g of black garlic; 10g of edible vegetable oil; 50g of white granulated sugar; 70g of pasty maltose.

(1) Weighing 200g of peanuts which are full and have no insect pest and mildew according to the weight ratio;

(2) Putting the weighed peanuts into an oven for baking at the temperature of 120 ℃ for 30min, and peeling for later use;

(4) Putting fresh full single purple garlic into a black garlic fermentation machine, and performing variable temperature fermentation to obtain the black garlic. The fermentation process parameters are set as fermentation at 75 ℃ for 5 days and relative humidity of 78% (enzyme activation period), fermentation at 79 ℃ for 2 days and relative humidity of 68% (medium temperature fermentation period), fermentation at 75 ℃ for 2 days and relative humidity of 63% (maturation period), drying at 88 ℃ for 2 hours and relative humidity of 52% (dehumidification drying period). Mixing 40g of black garlic with purified water with equal mass, pulping to obtain black garlic juice (about 80 g), sieving the black garlic juice with a 60-mesh sieve, and storing at 4 ℃ for later use;

(5) Weighing 50g of white granulated sugar and 10g of edible vegetable oil, adding into a pot, decocting at 150 ℃ for 8min until the white granulated sugar is dissolved, adding 70g of pasty maltose, continuously decocting for 2min until the mixture is thick, adding 40g of black garlic to prepare black garlic juice (about 80 g), and continuously decocting for 6min until the sugar solution can generate a phenomenon of silking to obtain black garlic syrup;

(6) Adding the peanut particles in the step 3) into the decocted black garlic syrup while stirring, stirring and mixing within 2-3min, stopping heating, stirring at the speed of 45 times/min for 2-3min, and stirring until the peanuts are bonded with the syrup and cohered to obtain black garlic peanut candy blanks;

(7) After the black garlic peanut candy blank is obtained, when the temperature of the black garlic peanut candy blank is cooled to 85 ℃, the black garlic peanut candy blank is quickly poured into a mould to be pressed and molded. Cooling to 60 deg.C, cutting into blocks, cutting into 2.5cm × 2cm × 2cm blocks, naturally cooling, and packaging to obtain black Bulbus Allii peanut crunchy candy as shown in FIG. 3.

Example 4

The black garlic peanut crunchy candy comprises 230g of peanuts in parts by weight; 45g of black garlic; 8g of edible vegetable oil; 55g of white granulated sugar; 65g of paste maltose.

(1) Weighing 230g of plump peanuts without insect pests and mildew according to the weight ratio;

(2) Putting the weighed peanuts into an oven for baking at 115 ℃ for 35min, and peeling for later use;

(3) Putting the peeled peanut kernels obtained in the step (2) into a dry crusher, crushing the peanut kernels to the particle size of 0.5cm to obtain peanut particles, and storing the peanut particles in a constant temperature box at 70 ℃ for later use;

(4) Putting fresh full single-clove purple garlic into a black garlic fermentation machine, and fermenting at variable temperature to obtain the black garlic. Setting fermentation process parameters of 75 ℃ fermentation for 5 days and relative humidity of 78% (enzyme activation period), 79 ℃ fermentation for 2 days and relative humidity of 68% (medium temperature fermentation period), 75 ℃ fermentation for 2 days and relative humidity of 63% (maturation period), 88 ℃ drying for 2h, and relative humidity of 52% (dehumidification drying period). Mixing 45g of black garlic with purified water with equal mass, pulping to obtain black garlic juice (about 90 g), sieving the black garlic juice with a 60-mesh sieve, and storing at 4 ℃ for later use;

(5) Weighing 55g of white granulated sugar and 8g of edible vegetable oil, adding the white granulated sugar and the edible vegetable oil into a pot, decocting for 8min at 130 ℃ until the white granulated sugar is dissolved, adding 65g of pasty maltose, continuing decocting for 5min until the mixture is thick, adding 45g of black garlic to prepare black garlic juice (about 90 g), and continuing decocting for 7min until the sugar solution can generate a phenomenon of silking, thereby obtaining black garlic syrup;

(6) Adding the peanut granules obtained in the step 3) into the decocted black garlic syrup while stirring, stirring and mixing within 2-3min, stopping heating, stirring at the speed of 50 times/min, stirring for 2-3min, and stirring until the peanuts and the syrup are bonded and cohered to obtain black garlic peanut candy blanks;

(7) After the black garlic peanut candy blank is obtained, when the temperature of the black garlic peanut candy blank is cooled to 85 ℃, the black garlic peanut candy blank is quickly poured into a die to be flattened and molded. Cooling to 55 deg.C, cutting into blocks with length of 2cm × 2cm × 2cm, naturally cooling, and packaging to obtain crisp candy as shown in FIG. 4.

Example 5

220g of peanuts are adopted; 55g of black garlic; 5g of edible vegetable oil; 52g of white granulated sugar; with reference to fig. 5, a black garlic peanut brittle was prepared in the same manner as in example 1 except that the amount of maltose was 65g.

Example 6

Decocting edible oil and white sugar at 100 deg.C for 11min until white sugar is dissolved, adding pasty maltose, decocting for 8min until it is thick, adding black Bulbus Allii juice made from black Bulbus Allii, decocting for 15min, and preparing black Bulbus Allii peanut crunchy candy under the same conditions as in example 1, wherein the obtained black Bulbus Allii peanut crunchy candy is shown in FIG. 6.

Example 7

Decocting edible oil and white sugar at 150 deg.C for 7min until white sugar is dissolved, adding pasty maltose, decocting for 2min until it is thick, adding black Bulbus Allii juice made from black Bulbus Allii, decocting for 6min, and preparing black Bulbus Allii peanut crunchy candy under the same conditions as in example 2, wherein the obtained black Bulbus Allii peanut crunchy candy is shown in FIG. 7.

Example 8

Decocting edible oil and white sugar at 120 deg.C for 10min until white sugar is dissolved, adding pasty maltose, decocting for 8min until it is thick, adding black Bulbus Allii juice made from black Bulbus Allii, decocting for 8min, and performing preparation of black Bulbus Allii peanut crunchy candy under the same conditions as in example 3, wherein the obtained black Bulbus Allii peanut crunchy candy is shown in FIG. 8.

Comparative example 1

Preparation of household peanut crunchy candy

The formula is as follows: 1200g of peeled peanut kernels, 1000g of white granulated sugar, 400g of sugar or honey, 100g of oil and a little sweet osmanthus flower.

The manufacturing process comprises the following steps: selecting full peanut kernels, injecting a proper amount of water into white granulated sugar, stirring uniformly, adding a pleasant sugar after dissolving, heating to boil, adding oil and sweet osmanthus, decocting until the syrup is foamed, taking away from fire, pouring the decocted syrup into the peanut kernels, stirring uniformly, pouring the mixture on a chopping board, molding and cutting into blocks.

Comparative example 2

Orange peel peanut candy

The formula is as follows: 1000g of white sugar, 800g of peanut kernel, 200g of chewing gum, 100g of cream, 50g of orange peel powder, 100g of refined salt and 0.1 g of sodium isoascorbate.

The preparation process comprises the following steps: the peanut kernels are baked at 120 ℃ for 30 minutes. Dissolving white sugar in water, boiling, adding maltose and butter, heating to 150-160 deg.C, decocting while stirring. Removing fire source from the decocted sugar, stirring continuously, when the temperature is slightly lowered, mixing the weighed orange peel powder, refined salt, sodium isoascorbate and other raw materials, pouring into a pot, stirring uniformly, pouring onto a chopping board, cooling, shaping, and cutting into strips after slightly cooling.

Comparative example 3

Pseudo-ginseng leaf peanut crunchy candy

The formula is as follows: 400g of white sugar, 200g of glucose, 6.7g of citric acid, 25g of pseudo-ginseng leaf powder, 325g of peanut powder and 45g of water

The preparation process comprises the following steps: dissolving white sugar and glucose in proportion, heating, decocting, stopping heating when the sugar liquid is clear and bright and can be drawn, cooling to appropriate temperature, adding folium Notoginseng powder, peanut powder and citric acid, and rapidly stirring. And pouring the mixed peanut candy blank into a mould to be pressed flat, and putting the mould into a refrigerator to be rapidly cooled until the candy is completely molded when the candy begins to solidify.

Comparative example 4

Directly decocting the edible oil, the sugar and the black garlic juice together to prepare the black garlic peanut crunchy candy. The other conditions are the same as example 1, and the obtained black garlic peanut crunchy candy is shown in figure 9.

Application example 1

The flavor and taste of the black garlic peanut crunchy candies prepared in the embodiments 1-8 and the flavor and taste of the common peanut crunchy candies are respectively comprehensively evaluated, and the method specifically comprises the following steps: the sensory evaluation of the black garlic peanut crunchy candies prepared in the examples 1-8 is carried out by a set sensory evaluation subgroup, and the specific method comprises the following steps: sensory evaluation was performed in a food sensory evaluation room at a room temperature of 25 ℃. The sensory evaluation group consists of 20 persons (1 man and woman, age 18-25 years), the sensory evaluation persons have normal sense of smell and taste and no smoke and alcohol taste, the sensory evaluation persons are systematically trained before participating in the sensory evaluation, the sensory evaluation persons are tested by a double-blind method, the samples are randomly numbered (3 random numbers are adopted), and the test samples are randomized. The sample is scored, the full score is 100 points, the final comprehensive score is obtained through the crispness (the full score is 30 points, the score is from high to low, the crispness is reduced), the flavor and the taste (the full score is 50 points, the score is from high to low, the taste sense is reduced), the appearance (the full score is 20 points, including the factors of color, appearance and the like, the score is from high to low, the appearance quality is reduced), and the product quality is better. Each sample was rinsed with clean water before evaluation. Specific sensory evaluation results are shown in tables 1 and 2.

TABLE 1 sensory index evaluation results of the black garlic peanut crunchy candies and common peanut crunchy candies described in examples 1 to 8

TABLE 2 sensory evaluation results of peanut crunchy candies prepared in examples and comparative examples

As can be seen from the table 1 and the figures 1 to 8, black brown sugar liquid is embedded between the faint yellow crushed peanuts of the black garlic peanut crunchy candy, the crushed peanuts and the sugar liquid are alternated, the veins are clear, and the color is attractive; meanwhile, the black garlic peanut crunchy candy is crisp in taste, novel and unique in flavor without stimulation, and free of pungent taste, raw taste and burnt taste and foreign flavor. The black garlic peanut crunchy candy provided by the invention can overcome the defect of the taste of fresh garlic, and simultaneously enriches the taste of common peanut crunchy candy. As can be seen from Table 2, the black garlic peanut crunchy candy obtained by the invention has good crispness, taste, flavor and appearance evaluation, and the comprehensive score is 80-88. Compared with the common peanut crunchy candy, the black garlic peanut crunchy candy has better taste, flavor and appearance flavor scores, and the comprehensive score is higher than that of the common peanut crunchy candy, so that the black garlic peanut crunchy candy is easily accepted by the public.

Application example 2

The nutrition proportion of the black garlic peanut crunchy candies prepared in the embodiments 1-8 of the invention and the common peanut crunchy candies is detected, and the detection result is shown in table 3.

Table 3-1 comparison of nutritional ingredients of the black garlic peanut crunchy candy and the common peanut crunchy candy described in examples 1 to 4

Table 3-2 comparison of nutritional ingredients of the black garlic peanut crunchy candy and the common peanut crunchy candy described in examples 5 to 8

The nutrient contents of the black garlic peanut crunchy candy provided by the invention are rich in alliin and allicin and obviously improve the selenium content compared with the common peanut crunchy candy as can be obtained from the tables 3-1 and 3-2; secondly, the contents of trace elements such as calcium, iron, zinc and the like, and nutrient elements such as protein, total phenol, dietary fiber, vitamin E and the like are improved; the total sugar content is significantly reduced.

In conclusion, the black garlic peanut crunchy candy provided by the invention is simple in raw materials and convenient to operate, takes peanut crunchy candy liked by people as a carrier, and adds the black garlic juice to improve the nutritional structure of the peanut crunchy candy, so that the use amount of the sugar in the peanut crunchy candy is reduced on the premise of not changing the original crisp and delicious taste of the peanut candy. Meanwhile, the black garlic peanut crunchy candy contains a large amount of polyphenol, selenoprotein, polysaccharide, polyphenol, garlicin, abundant vitamins, calcium, iron, zinc, selenium and other mineral substances and a plurality of amino acids necessary for human bodies, so that the nutrition balance and functionality of the traditional peanut crunchy candy are effectively improved, the product is more in line with the pursuit of consumers for nutritional and healthy products, and the requirements of the consumers on taste and health are met. According to the theory of homology of medicine and food in traditional Chinese medicine, the black garlic and peanut crunchy candy with a special target is prepared by matching black garlic with peanuts, and has very important significance for beautifying, resisting aging and enhancing the body immunity function.

Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and all of the embodiments are included in the scope of the present invention.

Claims

1. The black garlic peanut crunchy candy is characterized by comprising the following components in parts by mass: 200 to 250 parts of peanut, 110 to 125 parts of sugar, 40 to 55 parts of black garlic and 5 to 10 parts of edible oil.

2. The black garlic peanut brittle candy as claimed in claim 1, wherein the sugar comprises white granulated sugar and maltose; the mass ratio of the white granulated sugar to the maltose is (50-55) to (60-70).

3. The black garlic peanut brittle sugar as claimed in claim 1 or 2, wherein the preparation of the black garlic comprises: fermenting Bulbus Allii at variable temperature to obtain black Bulbus Allii;

the temperature of the medium temperature fermentation period is 78-80 ℃, the relative humidity is 65-70%, and the time is 1-3 days;

the temperature of the dehumidification drying period is 85-90 ℃, the relative humidity is 50-55%, and the time is 1-3 h.

4. The preparation method of the black garlic peanut crunchy candy as claimed in any one of claims 1 to 3, which is characterized by comprising the following steps:

baking and crushing peanuts to obtain peanut particles;

pulping black garlic to obtain black garlic juice;

and (5) carrying out molding treatment on the peanut candy blank to obtain the black garlic peanut crunchy candy.

5. The preparation method according to claim 4, wherein the mixing and boiling are carried out by slow fire, the boiling temperature is 100-150 ℃, and the boiling time is 15-35 min.

6. The preparation method according to claim 4 or 5, wherein the mixing and decocting comprises adding the black garlic juice when the edible oil and the sugar are decocted to be viscous.

7. The method of claim 4, wherein the mixing of the peanut granules and the black garlic syrup is performed under stirring conditions; the stirring speed is 40-50 times/min, and the stirring time is 2-3 min.

8. The method according to claim 4, wherein the baking temperature is 100 to 120 ℃ and the baking time is 30 to 40min.

9. The method of claim 4, wherein the step of mixing the peanut particles with the black garlic syrup further comprises: and (3) insulating the peanut particles, wherein the temperature for insulating the peanut particles is 65-75 ℃.

10. The production method according to any one of claims 4 to 5 or 7 to 9, wherein the molding treatment includes: pouring the peanut brittle blank into a mould, flattening and cutting into blocks.