Vacuum fried convenient peanut and preparation method for comprehensive utilization of the product

Abstract

The invention discloses a vacuum frying convenient peanut kernel and the making method of the comprehensive utilization product, which is characterized in that: the making method comprises the following steps: 1) screening, rinsing; 2) drying dehydrating; 3) taking off the red clothes of peanut; 4) vacuum frying, dehydrating and drying: the peanut kernels are vacuum fried for 10 to 15 minutes under the temperature of 115 to 120 DEG C, and the vacuum degree of 0.06 to 0.09 Mpa, then the vacuum frying peanut kernels with water volume under 3 percentage are obtained; the separated surplus materials are squeezed to make peanut wool oil; then the rest blank after squeezing is made into peanut protein powder, to be used as peanut product material; the making method can adequately utilize the peanuts, the peanut kernel made by the method avoids the disadvantage of high-temperature fry, and with little nutrition loss. The vacuum frying convenient peanut kernel has the advantage of the use as convenience food, direct consumption, boiling and restaurant collocation; long guarantee period, convenience for preservation and transportation. The produced peanut oil has the advantage of original peanut fragrance; both the produced solid peanut protein beverage and the liquid peanut protein beverage have the advantage of great peanut flavor and taste, and high nutritional value.

Description

technical field [0001] The invention relates to the field of vegetable protein-containing food processing, in particular to a method for making vacuum-fried instant peanuts and comprehensive utilization products thereof. Background technique [0002] Peanuts contain protein, fat, sugar, vitamins and minerals calcium, phosphorus, iron and other nutrients, and contain eight essential amino acids and unsaturated fatty acids, lecithin, choline, carotene, crude fiber, etc., which are beneficial to human health The nutritional value is no less than that of milk, eggs or lean meat. Peanuts are also a popular food that people like, and there are many ways to eat them. For the utilization of peanuts, most enterprises use a single processing method; for example, oil factories mainly extract oil, but the value of peanut cakes after oil extraction is low, and they fail to combine comprehensive development and utilization of peanuts. Commercially available peanut foods such as roasted ...

AI Technical Summary

Problems solved by technology

However, high-temperature frying or high-temperature frying will lead to rapid deterioration of the oil and the production of harmful substances (such as acrylamide, benzopyridine, heterocyclic amines and other carcinogens) in the peanut itself, which is harmful to human health.

Second, in the process of high-temperature roasting or high-temperature frying, the protein and nutrients of peanuts will be damaged due to high temperature and lose nutrients.

Third, the traditional processed peanut food is a single processing method

Especially in the processing of oil factories, the main purpose is to extract peanut oil. The quality of peanut protein is restricted by the high-temperature processing in the previous process. High-temperature roasting destroys the protein of peanuts, making it impossible to use as food-grade raw materials, reducing the use grade. Make these peanut proteins not get valuable utilization

Fourth, although fried peanuts or roasted peanuts are crispy and delicious, the nutritional protein and oil are damaged to varying degrees due to high-temperature production. Frequent or excessive consumption will cause the human body to feel hot (lit) after eating, and the face Acne etc.