Preparation method of crisp peanuts

A technology for crispy peanuts and sugar-coated peanuts is applied in the field of preparation of crispy peanuts.

Inactive Publication Date: 2011-01-26
ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing granules are puffed products, which have no waterproof fun

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation method of crispy peanut grains of the present invention comprises 742 parts of roasted and peeled sugar-coated peanut grains (commercially available), 128 parts of white granulated sugar, 60 parts of cocoa butter substitute, 40 parts of whole milk powder, vegetable oil (such as peanut oil, Sunflower oil, rapeseed oil, soybean oil, palm oil, coconut oil, etc.) 30 parts, gum arabic 0.2 parts according to the following method:

[0018] In the first step, the white granulated sugar is crushed, the cocoa butter substitute is melted, and the foreign matter in the peanut kernels is detected;

[0019] In the second step, white sugar powder, cocoa butter substitute, whole milk powder, vegetable oil and gum arabic are put into a fine grinder and ground into a white chocolate colloidal liquid;

[0020] In the third step, the roasted peeled sugar-coated peanuts are added to the coating machine, and the white fat substitute chocolate obtained by grinding in the secon...

Embodiment 2

[0023] The preparation method of crispy peanut grains of the present invention comprises 700 parts of roasted and peeled sugar-coated peanut grains as raw materials; 100 parts of white granulated sugar; 50 parts of cocoa butter substitute; 30 parts of whole milk powder; 20 parts of vegetable oil; Prepared by the method in Example 1.

Embodiment 3

[0025] The preparation method of crispy peanut grains of the present invention comprises 800 parts of roasted and peeled sugar-coated peanut grains as raw materials; 150 parts of white granulated sugar; 80 parts of cocoa butter substitute; 60 parts of whole milk powder; 40 parts of vegetable oil; Prepared by the method in Example 1.

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PUM

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Abstract

The invention discloses a preparation method of crisp peanuts which are prepared from the following raw materials: 700-800 parts of sugar-coated peanuts, 100-150 parts of white granulated sugar, 50-80 parts of cocoa butter substitute, 30-60 parts of whole milk powder, 20-40 parts of vegetable oil and 0.1-0.4 part of Arabic gum. The method of the invention comprises the following steps: pulverizing the white granulated sugar and melting the cocoa butter substitute; adding the other raw materials except the peanuts into a refiner for grinding into white chocolate with cocoa butter substitute; putting the peanuts into a coating machine and adding the obtained white chocolate with cocoa butter substitute for coating; and screening, polishing, packing and warehousing qualified products. The invention has the advantages of simple process, low cost and fragrant, sweet and crisp taste; because the raw materials of the white granulated sugar powder and the like are put into the refiner and ground into the white chocolate liquid to be coated on the broken peanuts, the peanuts have a good waterproof effect; and the peanuts can be added as an intermediate product to ice cream, chipped ice, ice porridge and water ice, or added as an additive of the external crackling of the water ice, and long-time crispness can be kept.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing crispy peanuts used as an intermediate product. Background technique [0002] When many foods are processed, it is necessary to add a variety of intermediate products for ingredients to obtain a better taste. Such as ice cream, shaved ice, ice porridge, and sorbet body or outer crispy skin, etc., if some chewy particles are added, the taste will be more unique and sweet. However, most of the existing granules are puffed products, which have no waterproof function. If the time is a little longer, the granules will melt and lose their brittleness. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing crispy peanuts with good taste and waterproof function. [0004] To achieve the above object, the present invention can take the following technical solutions: [0005] The preparation method of crispy pean...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
Inventor 张旭东陈秀廷南宾朋
Owner ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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