CN104543300A - Method for producing wrapped peanut at low temperature - Google Patents
Method for producing wrapped peanut at low temperature Download PDFInfo
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- CN104543300A CN104543300A CN201510017877.6A CN201510017877A CN104543300A CN 104543300 A CN104543300 A CN 104543300A CN 201510017877 A CN201510017877 A CN 201510017877A CN 104543300 A CN104543300 A CN 104543300A
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- shelled peanut
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- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 63
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 63
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 63
- 235000020232 peanut Nutrition 0.000 title claims abstract description 63
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 62
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 9
- 230000001007 puffing effect Effects 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 238000012856 packing Methods 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 239000002184 metal Substances 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 239000002994 raw material Substances 0.000 claims description 9
- 235000013355 food flavoring agent Nutrition 0.000 claims description 7
- 238000001514 detection method Methods 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000009495 sugar coating Methods 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 238000004880 explosion Methods 0.000 claims description 4
- 230000017525 heat dissipation Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000011068 loading method Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 7
- 238000001816 cooling Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 235000019264 food flavour enhancer Nutrition 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 8
- 241000209094 Oryza Species 0.000 description 5
- 230000009466 transformation Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 241001466460 Alveolata Species 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000009834 vaporization Methods 0.000 description 2
- 230000008016 vaporization Effects 0.000 description 2
- 238000007605 air drying Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 150000001732 carboxylic acid derivatives Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a method for producing a wrapped peanut at a low temperature. The method comprises the following steps: checking and accepting; choosing; baking; cooking; peeling; wrapping; baking; puffing and drying; cooling; choosing cooked materials; detecting by metal; weighing and packing; binning; and warehousing products. The wrapped peanut comprises the following components in parts by weight: 20-50 parts of peanut kernels, 10-30 parts of flour, 10-30 parts of starch, 0-10 parts of rice flour, 0-15 parts of white granulated sugar and 0-10 parts of a flavor enhancer. The wrapped peanut food produced by the method is abundant in nutrient, convenient to digest and absorb by a human body, long in storage period, low in nutrient loss, good in crispness, low in hardness, good in taste and wide in market prospect, and can meet the requirements of widespread consumers.
Description
Technical field
The present invention relates to one to cultivate peanut and wrap up in the production technology of basic necessities of life product, a kind of temperature production wraps up in the method for wrapped peanut specifically.
Background technology
Peanut wraps up in the novel processed food having developed formation since basic necessities of life product are the nineties in last century gradually, is one of prior development direction of 21 century food industry.It is the series products enriching quality of life that peanut wraps up in basic necessities of life product, and it improves along with living standards of the people and progressively grows up, and being the very abundant inevitable outcome later selected by eating of people's material life, is a kind of food of enjoying type.The swelling production technology wrapping up in wrapped peanut of current employing is roughly following several method:
(1) high temperature puffing technology: high temperature puffing technology utilizes high-temperature baking food, current major part is wrapped up in wrapped peanut enterprise suitability for industrialized production and is adopted the method.As at 200 ~ 280 DEG C, toast under 1.5 ~ 3h condition, temperature is high, and the time is long, and energy resource consumption is high, and in product, various nutritional labeling easily causes damage.
(2) frying-expansion technology: frying-expansion technology drops in deep fat by wrapping up in wrapped peanut, and moisture is vaporized, and one deck drying layer appears in surface, and then moisture vaporization layer just moves to food product.Dry tack free layer has loose structure, and in frying course, water and steam moves out from space, is then replaced the space originally having water and steam to occupy by deep fat.The motive force of dehydration is the difference of the vapour pressure of food inside and outside moisture.But the too high or oily recycling increase of frying temperature can make the decomposition of oil, polymerization can generate carbonyls, carboxylic acid etc., affects product special flavour; Liposoluble vitamin is oxidized, and causes nutritive value to reduce.
(3) microwave bulking technology: microwave penetration power is strong, material is by microwave, and inner moisture rapid vaporization, produces powerful steam pressure, impel tissue bulking.After moisture effusion, material tissue is alveolate texture, produces expansion effect.The advantage of microwave bulking is that dewatering speed is fast, but microwave bulking is by the impact of shape of product, thickness, size, water content, dehydration, expanded uneven.
Summary of the invention
The object of the invention is to the shortcoming for prior art, provide a kind of temperature production to wrap up in the method for wrapped peanut, remain peanut nutritional labeling, natural colored, product has low fat, the feature such as low in calories, is the healthy dilated food of a new generation.
Technical scheme of the present invention is: a kind of temperature production wraps up in the method for wrapped peanut, and described step is as follows:
1. raw material is checked and accepted: short granule shelled peanut selected by shelled peanut, must not damage by worms, mouldy, broken, and general screening is divided into two-stage, i.e. 1200 ~ 1600/kg and 1600 ~ 2000/kg, removes too large or too little shelled peanut;
2. toast: faint yellow to shelled peanut, baking temperature controls at 180 ~ 200 DEG C, and baking time is 50 ~ 60min;
3. cool: by baked raw material natural heat dissipation 20 ~ 40min;
4. clothing is wrapped up in: pour in sugar coating machine by the shelled peanut of packing, machine; Successively add suitable malt sugar, mixed flour, make it to be rolled into circle; After shaping, ingredient powder is bonded at uniformly the surface of peanut ball, wherein shelled peanut 20 ~ 50 parts, 10 ~ 30 parts, flour, starch 10 ~ 30 parts, 0 ~ 10 part, ground rice, white granulated sugar 0 ~ 15 part, flavor additives useful 1 ~ 10 part;
5. explosion puffing drying: raw material is placed in pressurized tank, swelling temperature is 80 ~ 120 DEG C, and after stagnating 5 ~ 20min, find time, evacuation temperature is 70 ~ 100 DEG C, and evacuated time is 120 ~ 210min; Bulking pressure difference is 0.2 ~ 0.5MPa;
6. cool: expanded product is carried out packing according to 5kg mono-basket, natural heat dissipation 20 ~ 40min;
7. grog is selected: reject underproof product;
8. the finished product chosen, after metal detection, is weighed in loading packaging, is sealed.
Of the present invention wrap up in each component in clothing process and parts by weight as follows: shelled peanut 20 ~ 50 parts, 10 ~ 30 parts, flour, starch 10 ~ 30 parts, 0 ~ 10 part, ground rice, white granulated sugar 0 ~ 15 part, flavor additives useful 0 ~ 10 part.
The process of explosion puffing drying of the present invention is as follows: will wrap up in clothing and the peanut of drying puts into Bulking tank, heat temperature raising, and swelling temperature is 80 ~ 120 DEG C, and stagnate after 5 ~ 20min, find time, evacuation temperature is 70 ~ 100 DEG C, and evacuated time is 120 ~ 210min; Bulking pressure difference is 0.2 ~ 0.5MPa; In drying processes, heat temperature raising is by steam-heated mode, namely by the pipeline in Bulking tank, constantly inputs steam intermittent-heating.
Beneficial effect of the present invention is: low temperature transformation puffed peanut of the present invention wrap up in basic necessities of life product savor food with fried shape helping digestion compared with have: (1) is nutritious: low temperature transformation puffing technique because processing temperature is low, the time is short, thus remains most nutritional labeling in former fruits and vegetables; (2) be convenient to human consumption absorb: compared with common heated-air drying, what low temperature transformation was expanded and unique wrap up in, and clothing formula can produce equably, alveolate texture significantly, be convenient to human consumption and absorb; (3) storage period is long: low temperature transformation dilated product not oil-containing, thus avoids Oxidation of Fat and Oils phenomenon; Product water content is below 5% simultaneously, and therefore shelf life of products is longer.It is lower than the product hardness on market by 69.04% that the peanut that utilizes low temperature transformation puffing technique to produce wraps up in clothing product hardness, and brittleness improves 52.21% than the product on market.Nutriment loss is few, and crisp brittleness is good, and hardness is low, and mouthfeel is good, meets the demand of consumers in general, wide market.
Detailed description of the invention
Embodiment 1:
Short granule shelled peanut selected by shelled peanut, must not damage by worms, mouldy, broken, after cleaning, peanut raw material is baked to shelled peanut faint yellow, drops into peeling machine and carry out machine decortication after cooling, stand-by according to 50kg mono-bag of packing after selection; Get shelled peanut 40 parts, 15 parts, flour, starch 20 parts, 10 parts, ground rice, white granulated sugar 10 parts, flavor additives useful 5 parts, clothing auxiliary material is wrapped up in allotment.The shelled peanut that above-mentioned point installs is poured in sugar coating machine and wraps up in clothing, then pressurized tank is put into, heat temperature raising, be 0.2MPa by the Stress control of Bulking tank at vacuum meter reading, when temperature reaches 100 DEG C, control at 0.2MPa by vacuum meter reading, after keeping 10min, rapid depressurization to vacuum meter reading is-0.05 MPa, temperature is dropped to 80 DEG C, dry 150min at this temperature, stops finding time, and takes out and wrap up in wrapped peanut after recovering normal temperature 37 DEG C, finally expanded peanut is wrapped up in basic necessities of life product after metal detection, load in packaging and weigh, sealing, vanning.
Embodiment 2:
Short granule shelled peanut selected by shelled peanut, must not damage by worms, mouldy, broken, after cleaning, peanut raw material is baked to shelled peanut faint yellow, drops into peeling machine and carry out machine decortication after cooling, stand-by according to 50kg mono-bag of packing after selection.Get shelled peanut 40 parts, 20 parts, flour, starch 20 parts, 10 parts, ground rice, white granulated sugar 5 parts, flavor additives useful 5 parts, clothing auxiliary material is wrapped up in allotment.The shelled peanut that above-mentioned point installs is poured in sugar coating machine and wraps up in clothing, then pressurized tank is put into, heat temperature raising, be 0.1MPa by the Stress control of Bulking tank at vacuum meter reading, when temperature reaches 110 DEG C, control at 0.4MPa by vacuum meter reading, after keeping 15min, rapid depressurization to vacuum meter reading is-0.05 MPa, temperature is dropped to 90 DEG C, dry 120min at this temperature, stops finding time, and takes out and wrap up in wrapped peanut after recovering normal temperature 37 DEG C, finally expanded peanut is wrapped up in basic necessities of life product after metal detection, load in packaging and weigh, sealing, vanning.
Embodiment 3:
Short granule shelled peanut selected by shelled peanut, must not damage by worms, mouldy, broken, after cleaning, peanut raw material is baked to shelled peanut faint yellow, drops into peeling machine and carry out machine decortication after cooling, stand-by according to 50kg mono-bag of packing after selection.Get shelled peanut 45 parts, 10 parts, flour, starch 15 parts, 10 parts, ground rice, white granulated sugar 10 parts, flavor additives useful 10 parts, clothing auxiliary material is wrapped up in allotment.The shelled peanut that above-mentioned point installs is poured in sugar coating machine and wraps up in clothing, then pressurized tank is put into, heat temperature raising, be 0.4MPa by the Stress control of Bulking tank at vacuum meter reading, when temperature reaches 100 DEG C, control at 0.45MPa by vacuum meter reading, after keeping 5min, rapid depressurization to vacuum meter reading is-0.05 MPa, temperature is dropped to 70 DEG C, dry 210min at this temperature, stops finding time, and takes out and wrap up in wrapped peanut after recovering normal temperature 37 DEG C, finally expanded peanut is wrapped up in basic necessities of life product after metal detection, load in packaging and weigh, sealing, vanning.
Claims (3)
1. temperature production wraps up in a method for wrapped peanut, and described step is as follows:
1. raw material is checked and accepted: short granule shelled peanut selected by shelled peanut, must not damage by worms, mouldy, broken, and general screening is divided into two-stage, i.e. 1200 ~ 1600/kg and 1600 ~ 2000/kg, removes too large or too little shelled peanut;
2. toast: faint yellow to shelled peanut, baking temperature controls at 180 ~ 200 DEG C, and baking time is 50 ~ 60min;
3. cool: by baked raw material natural heat dissipation 20 ~ 40min;
4. clothing is wrapped up in: pour in sugar coating machine by the shelled peanut of packing, machine; Successively add suitable malt sugar, mixed flour, make it to be rolled into circle; After shaping, ingredient powder is bonded at uniformly the surface of peanut ball, wherein shelled peanut 20 ~ 50 parts, 10 ~ 30 parts, flour, starch 10 ~ 30 parts, 0 ~ 10 part, ground rice, white granulated sugar 0 ~ 15 part, flavor additives useful 1 ~ 10 part;
5. explosion puffing drying: raw material is placed in pressurized tank, swelling temperature is 80 ~ 120 DEG C, and after stagnating 5 ~ 20min, find time, evacuation temperature is 70 ~ 100 DEG C, and evacuated time is 120 ~ 210min; Bulking pressure difference is 0.2 ~ 0.5MPa;
6. cool: expanded product is carried out packing according to 5kg mono-basket, natural heat dissipation 20 ~ 40min;
7. grog is selected: reject underproof product;
8. the finished product chosen, after metal detection, is weighed in loading packaging, is sealed.
2. temperature production according to claim 1 wraps up in the method for wrapped peanut, it is characterized in that: described wrap up in each component in clothing process and parts by weight as follows: shelled peanut 40 parts, 15 parts, flour, starch 25 parts, 5 parts, ground rice, white granulated sugar 10 parts, flavor additives useful 5 parts.
3. temperature production according to claim 1 wraps up in the method for wrapped peanut, it is characterized in that: the process of described explosion puffing drying is as follows: will wrap up in clothing and dry peanut put into Bulking tank, heat temperature raising, swelling temperature is 80 ~ 120 DEG C, after stagnating 5 ~ 20min, find time, evacuation temperature is 70 ~ 100 DEG C, and evacuated time is 120 ~ 210min; Bulking pressure difference is 0.2 ~ 0.5Mpa; In drying processes, heat temperature raising is by steam-heated mode, namely by the pipeline in Bulking tank, constantly inputs steam intermittent-heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510017877.6A CN104543300A (en) | 2015-01-14 | 2015-01-14 | Method for producing wrapped peanut at low temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510017877.6A CN104543300A (en) | 2015-01-14 | 2015-01-14 | Method for producing wrapped peanut at low temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543300A true CN104543300A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510017877.6A Pending CN104543300A (en) | 2015-01-14 | 2015-01-14 | Method for producing wrapped peanut at low temperature |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN111067069A (en) * | 2019-11-29 | 2020-04-28 | 安徽三杨食品有限公司 | Multilayer coated peanuts and preparation method thereof |
-
2015
- 2015-01-14 CN CN201510017877.6A patent/CN104543300A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN111067069A (en) * | 2019-11-29 | 2020-04-28 | 安徽三杨食品有限公司 | Multilayer coated peanuts and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |