Method for producing fried peanut kernels with low peroxide number

Abstract

The invention discloses a method for producing friend peanut kernels with low peroxide number for fried peanuts with strong oxidation resistance and long quality guarantee period. The method comprises the following steps of: (1). selecting peanut kernels; (2). charging nitrogen: continuously supplementing nitrogen for a frying pan through a nitrogen making machine, wherein the nitrogen charging time is 20-25 minutes, and the nitrogen charging purity is 98.5-99.5%; (3). frying with mixed water and oil, wherein the temperature of oil at the upper layer is within 130-200 DEG C, the temperature of oil at the lower layer is within 55-130 DEG C, and the temperature of the oil water demarcation face is controlled to be below 55 DEG C; (4) processing the fried peanut kernels; (5). coating a film:a film solution is prepared by a pea starch solution with the concentration of 5%, during preparation, the film solution needs to be gelatinized in a boiling water bath for 20 minutes, the temperature of the film solution is maintained to be within 30-40 DEG C, and then the film solution is coated on the surfaces of the fried peanut kernels; and (6). drying the fried peanut kernels subjected to film coating in a vacuum-freezing drying machine, wherein the freezing temperature is minus 35 DEG C, and the vacuum degree is 0.05 MPa.

Description

[0001] technical field [0002] The invention relates to a production method of fried peanut kernels, in particular to a production method of fried peanut kernels with low peroxide value. [0003] Background technique [0004] Fried peanuts refer to a convenient and highly nutritious non-staple food made from peeled peanuts, fried in vegetable oil, and seasoned with appropriate seasonings. The fried peanut kernels produced under the current domestic traditional technology have many shortcomings: the long-term high temperature makes the oil oxidize and deteriorate quickly, the viscosity increases, the color turns black, and it is inedible; It will be fried into carbon chips, which will further generate carcinogens such as nitrous acid and pyridine, which will affect the health of consumers; repeatedly fried oil will produce a variety of toxic oil polymers—cyclic monomers, dimers and polymers; The peroxides of unsaturated fatty acids produced after oxidation hinder the body'...

AI Technical Summary

Problems solved by technology

The fried peanut kernels produced under the current domestic traditional technology have many shortcomings: the long-term high temperature makes the oil oxidize and deteriorate quickly, the viscosity increases, the color turns black, and it is inedible; It will be fried into carbon chips, which will further generate carcinogens such as nitrous acid and pyridine, which will affect the health of consumers; repeatedly fried oil will produce a variety of toxic oil polymers—cyclic monomers, dimers and polymers; The peroxides of unsaturated fatty acids produced after oxidation hinder the body's absorption of oil and protein and reduce the nutritional value of food

The above shortcomings are all caused by the fact that the oil is in a high temperature state for a long time and the residue cannot be separated in time.