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Peanut candy (crisp) and preparation method thereof

A technology of peanut candy and peanut kernels, which is applied in food preparation, confectionery, confectionery industry and other directions, can solve the problems of insufficient crispness, hard crunching, unscientific content ratio, etc., and achieve the effect of crisp structure.

Active Publication Date: 2009-03-25
黄老五食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing peanut candy (crispy) has shortcomings such as sweet and greasy taste, not crispy enough, and difficult to chew. The root cause is that the content ratio of peanut kernels and sugar is unscientific. The total weight of sugar is more than 60%, and the highest reaches 70-80%, while peanut kernels only account for about 30% of the weight of finished peanut candy. For a long time, people have been eager to increase the content of peanut kernels in peanut candy, but unfortunately , until the present invention, no technical solution to this problem has been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Weigh each raw material according to the following weight ratio for later use: 58 parts of peanut kernels, 20 parts of chemical caramel, 17 parts of white granulated sugar, and 5 parts of edible oil.

[0023] (2) Peanut kernel processing: Roast the peanut kernels until they are seven mature, and when the color is still white, they are immediately removed from the oven and peeled, and then the peanut kernels without mildew are selected for use;

[0024] (3) Melting sugar: Put the white granulated sugar of described weight ratio and the water that is equivalent to 25-30% of white granulated sugar weight in the pot and heat, after the white granulated sugar fully dissolves, promptly add the chemical caramel of described weight ratio, form a sugar solution;

[0025] (4) Passing: After the above-mentioned sugar solution is filtered to remove impurities, it is poured into another sugar pot;

[0026] (5) Boiling sugar: continue to heat the sugar liquid, and boil the sugar...

Embodiment 2

[0030] (1) Weigh each raw material according to the following weight ratio for later use: 61 parts of peanut kernels, 17 parts of chemical caramel, 15 parts of white granulated sugar, and 7 parts of edible oil.

[0031] (2) Peanut kernel processing: Roast the peanut kernels until they are seven mature, and when the color is still white, they are immediately removed from the oven and peeled, and then the peanut kernels without mildew are selected for use;

[0032] (3) Melting sugar: Put the white granulated sugar of described weight ratio and the water that is equivalent to 25-30% of white granulated sugar weight in the pot and heat, after the white granulated sugar fully dissolves, promptly add the chemical caramel of described weight ratio, form a sugar solution;

[0033] (4) Passing: After the above-mentioned sugar solution is filtered to remove impurities, it is poured into another sugar pot;

[0034] (5) Boiling sugar: continue to heat the sugar liquid, and boil the sugar...

Embodiment 3

[0038] (1) Weigh each raw material according to the following weight ratio for later use: 65 parts of peanut kernels, 15 parts of chemical caramel, 12 parts of white granulated sugar, and 8 parts of edible oil;

[0039] (2) Peanut kernel processing: Roast the peanut kernels until they are seven mature, and when the color is still white, they are immediately removed from the oven and peeled, and then the peanut kernels without mildew are selected for use;

[0040] (3) Melting sugar: Put the white granulated sugar of described weight ratio and the water that is equivalent to 25-30% of white granulated sugar weight in the pot and heat, after the white granulated sugar fully dissolves, promptly add the chemical caramel of described weight ratio, form a sugar solution;

[0041] (4) Passing: After the above-mentioned sugar solution is filtered to remove impurities, it is poured into another sugar pot;

[0042] (5) Boiling sugar: continue to heat the sugar liquid, and boil the sugar...

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PUM

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Abstract

The invention discloses a peanut sugar (cake), which comprises the following raw materials based on weight proportion: 58-65 portions of groundnut kernels, 15-20 portions of chemical maltose, 12-17 portions of granulated sugar, and 3-10 portions of edible oil; through material preparing, peanut processing, sugar melting, screening, sugar boiling, cooked groundnut kernel pre-heating as well as stirring and forming, the peanut sugar (cake) is obtained. In the groundnut kernel pre-heating step, more groundnut kernels can be added into the sugar paste, and the content of the groundnut kernels accounts for more than half of the total peanut sugar (cake), so that the product tastes crisp and sweet but not greasy.

Description

[technical field] [0001] The invention relates to a peanut candy (crispy) and a preparation method thereof. [Background technique] [0002] Peanut candy (crispy) was named after it was discovered in the Guangxu period of the Qing Dynasty and spread to later generations. It is refined from peanut kernels without any additives. Peanuts are flat in nature and sweet in taste. , clearing the throat and relieving cough, has good nutritional and medical value, the prepared peanut candy is sweet, white, fragrant, crisp and natural, crispy and refreshing, and suitable for all ages. It is very popular among people, and its production process is general It includes several steps of peanut processing, sugar melting, boiling, sugar boiling, mixing and forming. The existing peanut candy (crispy) has shortcomings such as sweet and greasy taste, not crispy enough, and difficult to chew. The fundamental reason is that the content ratio of peanut kernels and sugar is unscientific. The total...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23L1/36A23L25/00
Inventor 黄崇友
Owner 黄老五食品股份有限公司
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