Technology for production of peanut coated food by variable-temperature pressure-difference puffing technology

A technology for puffing and clothing food with variable temperature and pressure difference, which is applied in food preparation, application, food science, etc. It can solve the problems of no industrial application reports, failure to reach the water content index, dehydration, uneven puffing, etc., and achieve convenience The human body digests and absorbs, facilitates digestion and absorption, and has the effect of low processing temperature

Active Publication Date: 2010-11-24
QINGDAO BAOQUAN PEANUTS PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The advantage of microwave puffing is that the dehydration speed is fast, but microwave puffing is affected by the shape, thickness, size and water content of the product, and the dehydration and puffing are uneven
Some products have not ye

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0029] The main equipment of variable temperature and pressure difference expansion technology consists of a pressure tank and a vacuum storage tank whose volume is 5-10 times larger than the pressure tank. The pressure tank and the vacuum tank are connected through a solenoid valve. During puffing, the raw material is put into a pressure tank, and the moisture inside the raw material is continuously evaporated by steam heating to generate steam and pressure. When the pressure reaches a certain index, open the solenoid valve and instantly reduce pressure to expand the material, and continue to heat and dehydrate under negative pressure. When the moisture content of the material drops below 5%, the process is completed.

[0030] The production process of peanut coated food is as follows:

[0031] ①Raw material acceptance: short-sized peanuts shall be selected for peanuts, which shall not be moth-eaten, moldy, or broken. Generally, the screening is divided into two levels, namely 10...

specific Embodiment 1

[0039] Specific Example 1: Production of coffee-coated peanuts

[0040] The peanuts are short and small-grain peanuts, which must not be moth-eaten, moldy, or broken. After cleaning, roast the peanuts until the peanut kernels are pale yellow, and then put them into the peeling machine for machine peeling after cooling. After sorting, pack them into 50kg bags for use. . According to the proportion of peanut kernels accounting for 40%, flour accounting for 15%, modified starch accounting for 20%, rice flour accounting for 5%, white sugar accounting for 5%, and coffee powder accounting for 15%, the coating auxiliary materials are formulated. Pour the packed peanut kernels into the icing machine for coating, then put it into the pressure tank, heat it up, and control the pressure of the puffing tank to a vacuum gauge reading 0.2Mpa. When the temperature reaches 100℃, the vacuum gauge will read Control it at 0.2Mpa and keep it for 10min, then quickly reduce the pressure to the vacuum...

specific Embodiment 2

[0041] Specific Example 2: Production of Beef Coated Peanuts

[0042] The peanuts are short and small-grain peanuts, which must not be moth-eaten, moldy, or broken. After cleaning, roast the peanuts until the peanut kernels are pale yellow, and then put them into the peeling machine for machine peeling after cooling. After sorting, pack them into 50kg bags for use. . According to the proportions of peanut kernels accounting for 35%, flour accounting for 10%, modified starch accounting for 20%, rice flour accounting for 10%, white sugar accounting for 5%, and beef powder accounting for 20%, the coating auxiliary materials are formulated. Pour the peanut kernels into the sugar coating machine for coating, then put them into the pressure tank, heat up, and control the pressure of the puffing tank to a vacuum gauge reading 0.1Mpa. When the temperature reaches 110℃, read the vacuum gauge Control it at 0.4Mpa, keep it for 15min, quickly reduce the pressure to the vacuum gauge reading ...

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PUM

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Abstract

The invention relates to a technology for the production of peanut coated food by variable-temperature pressure-difference puffing technology, which comprises the following steps of: acceptance check, pick-out, baking, cooling, peel-off, coating, oven drying, puffing drying, cooling, pick-out of edible material, metal detection, weighing and packaging, box sealing and warehousing of the finished product, wherein the ingredients in the process of coating and the weight parts thereof are as below: 20-50% of peanut kerbel, 10-30% of flour, 10-30% of modified starch, 0-10% of rice flour, 0-15 of white crystal sugar and flavoring additives as the balance; the puffing drying process is as below: the coated and dried peanuts are put in an puffing tank which is heated up to the puffing temperature of 60 to 120 DEG C, evacuation is performed at the temperature of 70 to 100 DEG C for 120 to 210 minutes after standstill for 5 to 20 minutes; and the puffing pressure difference is 0.2 to 0.5MPa. The peanut coated food produced according to the technology of the invention is rich in nutrition, convenient for digestion and absorption by human body, long in storage period, less in nutrient loss, good in crispness, low in hardness and excellent in taste, thus the peanut coated food meets the demand of massive consumers and includes wide market prospect.

Description

Technical field [0001] The invention relates to a production process of peanut-coated food, in particular to a process for producing peanut-coated food using variable temperature and pressure difference puffing technology. Background technique [0002] Peanut coated food is a new type of processed food that has gradually developed since the 1990s and is one of the key development directions of the food industry in the 21st century. Peanut-coated food is a kind of product that enriches the quality of life. It is gradually developed with the improvement of people's living standards. It is an inevitable product that people choose when they eat after their material life is extremely rich. It is a kind of enjoyment. food. The puffing production process of coated peanuts currently used is roughly the following methods: [0003] (1) High-temperature puffing technology: The high-temperature puffing technology uses high-temperature baked foods. At present, most of the coated peanut enterp...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/29A23L25/00A23L33/00
Inventor 贾玉洁
Owner QINGDAO BAOQUAN PEANUTS PRODS
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