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Plasticizing penetration processing technology for peanuts

A processing technology, peanut technology, applied in the application, food preparation, food science and other directions, can solve the problems of easy variation of peanut oil, reduce the nutritional value of products, difficult to obtain processing plasticity, etc. , the effect of increasing flexibility and plasticity

Active Publication Date: 2012-08-15
东莞市绰士食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the characteristics of pod peanuts are different from those of nuts. Peanuts are relatively low in density and have good water absorption and dehydration performance. Using the above processing technology will make peanuts absorb water and dehydrate too quickly, which will easily change the physical properties of peanuts. , the oil contained in peanuts is prone to variation. On the one hand, it is difficult to obtain ideal processing plasticity, and on the other hand, it will also reduce the quality of the product such as nutritional value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of plasticizing through processing technique of peanut, it comprises following several technological steps:

[0020] 1. Spraying: When the room temperature is higher than 20°C in summer, spray with pure water at normal temperature for 5 minutes, so that the peeled peanuts can absorb water by contacting with water.

[0021] 2. Low-temperature storage: Put the peeled peanuts after spraying into a relatively closed low-temperature container for storage. When the room temperature is greater than 20°C in summer, the low-temperature storage temperature is 0°C, and the low-temperature storage time is 8 hours. The peanut absorbs water slowly and evenly in the low-temperature container, which increases the flexibility and plasticity of the peanut, so as not to cause the peanut to absorb water too quickly and cause oil variation.

[0022] 3. Baking: When the room temperature in summer is greater than 20°C, bake the peeled peanuts stored at low temperature for 6 minutes, an...

Embodiment 2

[0029] A kind of plasticizing through processing technique of peanut, it comprises following several technological steps:

[0030] 1. Spray: When the room temperature is higher than 20°C in summer, spray with pure water at room temperature for 8 minutes.

[0031] 2. Low-temperature storage: Put the peeled peanuts after spraying into a relatively closed low-temperature container for storage. When the room temperature is greater than 20°C in summer, the low-temperature storage temperature is -5°C, and the low-temperature storage time is 7 hours.

[0032] 3. Baking: In summer, when the room temperature is greater than 20°C, bake the peeled peanuts stored at low temperature for 5 minutes, the temperature is controlled at 95°C, and the moisture content of the peanuts is controlled at 3%.

[0033] 4. Cutting: Put the roasted peanuts into the cutting machine, and cut them into slices / strips / crushed / powder according to the needs of production and processing, so that the peanuts are no...

Embodiment 3

[0039] A kind of plasticizing through processing technique of peanut, it comprises following several technological steps:

[0040] 1. Spray: When the room temperature is higher than 20°C in summer, spray with pure water at room temperature for 10 minutes.

[0041] 2. Low-temperature storage: Put the peeled peanuts after spraying into a relatively closed low-temperature container for storage. When the room temperature is greater than 20°C in summer, the low-temperature storage temperature is -10°C, and the low-temperature storage time is 6 hours.

[0042] 3. Baking: In summer, when the room temperature is higher than 20°C, bake the peeled peanuts stored at low temperature for 4 minutes, the temperature is controlled at 90°C, and the moisture content of the peanuts is controlled at 6%.

[0043] 4. Cutting: Put the roasted peanuts into the cutting machine, and cut them into slices / strips / crushed / powder according to the needs of production and processing, so that the peanuts are n...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a plasticizing penetration processing technology for peanuts. The plasticizing penetration processing technology for the peanuts comprises the following steps of: duly adjusting spraying temperature and spraying time according to the change of room temperature when the peanuts are sprayed to ensure that the peanuts fully absorb the moisture and the plasticity of the peanuts is increased; then storing in an airtight low-temperature container; baking the peeled peanuts after the storage at low temperature, controlling the water content of the peanuts by adjusting baking temperature and baking time so as to ensure that the peanuts have better plasticity before the cutting; and placing the baked peanuts into a cutting machine for processing, and cutting into peanut slices / bars / crumb / powder according to the need of the production, wherein the breakage or crushing is prevented during the cutting and cut surfaces are smooth. The peanuts are protected from being broken during the processing, have smooth cut surfaces, and are raw material-saving, high in qualification rate and low in production cost.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a plasticizing and through-processing technology of peanuts. Background technique [0002] Peanut belongs to Fabaceae, Papilionaceae, Arachis, annual dicotyledonous herb, pod. It is rich in protein, and the essential amino acid nutrition is comprehensive, especially the lysine content that is lacking in various staple foods is high, and the content of vitamins and minerals is high, and the content of saturated fatty acids is low. It is of great significance and is very suitable for making various nutritious foods. Because peanuts are rich in nutrients, they have the effects of nourishing the spleen and nourishing the lungs, nourishing the middle and nourishing qi, appetizing and refreshing the spleen, and also have the effect of strengthening the body and brain, rejuvenating the face and prolonging life, so it has become a "longevity fruit" and has been regarded as a lon...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 王振杰
Owner 东莞市绰士食品有限公司