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
View PDF0 Cites 8 Cited by
  • 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%, w

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1:

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

[0023] (2) Peanut kernel processing: roast the peanut kernels until they are seven mature and the color is still white, then peel them out of the oven, and then select the peanut kernels without mold for use;

[0024] (3) Sugar: Put the white granulated sugar of the weight ratio and water equivalent to 25-30% of the weight of the white sugar in the pot and heat it. After the white sugar is fully dissolved, add the chemical caramel in the weight ratio. Form sugar liquid;

[0025] (4) Guo Luo: After filtering the above sugar solution to remove impurities, pour it into another sugar pot;

[0026] (5) Boil sugar: continue to heat the sugar liquid, and boil the sugar while stirring. When the product temperature reaches 135℃, the sugar solution will form a massecuite, then add the e...

Example Embodiment

[0029] Example 2:

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

[0031] (2) Peanut kernel processing: roast the peanut kernels until they are seven mature and the color is still white, then peel them out of the oven, and then select the peanut kernels without mold for use;

[0032] (3) Sugar: Put the white granulated sugar of the weight ratio and water equivalent to 25-30% of the weight of the white sugar in the pot and heat it. After the white sugar is fully dissolved, add the chemical caramel in the weight ratio. Form sugar liquid;

[0033] (4) Guo Luo: After filtering the above sugar solution to remove impurities, pour it into another sugar pot;

[0034] (5) Boil sugar: continue to heat the sugar liquid, and boil the sugar while stirring. When the product temperature reaches 135℃, the sugar solution will form a massecuite, then add the e...

Example Embodiment

[0037] Example 3:

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

[0039] (2) Peanut kernel processing: roast the peanut kernels until they are seven mature and the color is still white, then peel them out of the oven, and then select non-mold peanut kernels for use;

[0040] (3) Sugar: Put the white granulated sugar of the weight ratio and water equivalent to 25-30% of the weight of the white sugar in the pot and heat it. After the white sugar is fully dissolved, add the chemical caramel in the weight ratio. Form sugar liquid;

[0041] (4) Guoluo: After filtering the above sugar solution to remove impurities, pour it into another sugar pot;

[0042] (5) Boil sugar: continue to heat the sugar liquid, and boil the sugar while stirring. When the product temperature reaches 135℃, the sugar solution will form a massecuite, then add the edible oil of ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23G3/48A23L1/36A23L25/00
Inventor 黄崇友
Owner 黄老五食品股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap