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Preparation method of low-peroxide-value coated peanuts

A technology of wrapping peanuts and peroxide value, which is applied in the field of preparation of low peroxide value wrapping peanuts, can solve the problems of ineffective isolation of oxygen and moisture, unstable quality, uneven baking, etc. Significant economic benefits and the effect of improving shelf life

Active Publication Date: 2012-07-25
QINGDAO BAOQUAN PEANUTS PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the existing production process of coated peanuts, the baking process uses a simple oven or oven to bake, and the baking is uneven, resulting in unstable quality after baking, and after baking, because the coated peanut products cannot effectively isolate oxygen and moisture, the product is prone to rapid oxidation and spoilage, which greatly shortens the shelf life of the product and affects the shelf life and product export

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for preparing coated peanuts with low peroxide value includes the following steps:

[0014] (1) Coating: Weigh 15 kg of coating powder, weigh the same weight of coating powder and peanut kernels, add peanut kernels to the coating machine, add a layer of syrup, add a layer of coating powder, and repeat the addition Until the coating powder is almost finished, wait until the surface of the coated peanuts is dry, then coat it with a layer;

[0015] (2) Vacuum far-infrared baking: Put the coated peanut products in a vacuum far-infrared vacuum baking boiler, airtight environment, vacuum, vacuum degree 0.04MPa, 105℃ baking, baking time 25min;

[0016] (3) Cooling: After baking, cool to below 40℃;

[0017] (4) Coating edible film: smear the film liquid on the surface of the coated peanuts and roll it in the wrapping machine to form a uniform, dense and transparent film;

[0018] (5) Vacuum far-infrared baking: Put the coated peanut products coated with edible film in a vacuum ...

Embodiment 2

[0021] A method for preparing coated peanuts with low peroxide value includes the following steps:

[0022] (1) Coating: Weigh 20 kg of coating powder, weigh the same weight of coating powder and peanut kernels, add peanut kernels to the coating machine, add a layer of syrup, add a layer of coating powder, and repeat the addition Until the coating powder is almost finished, wait until the surface of the coated peanuts is dry, then coat it with a layer;

[0023] (2) Vacuum far-infrared baking: Put the coated peanut products in a vacuum far-infrared vacuum baking boiler, airtight environment, vacuum, vacuum degree 0.06MPa, 110℃ baking, baking time 30min;

[0024] (3) Cooling: After baking, cool to below 40℃;

[0025] (4) Coating edible film: smear the film liquid on the surface of the coated peanuts and roll it in the wrapping machine to form a uniform, dense and transparent film;

[0026] (5) Vacuum far-infrared baking: Put the coated peanut products coated with edible film in a vacuum ...

Embodiment 3

[0029] A method for preparing coated peanuts with low peroxide value includes the following steps:

[0030] (1) Coating: Weigh 18 kg of coating powder, weigh the same weight of coating powder and peanut kernels, add peanut kernels to the coating machine, add a layer of syrup, add a layer of coating powder, and repeat the addition Until the coating powder is almost finished, wait until the surface of the coated peanuts is dry, then coat it with a layer;

[0031] (2) Vacuum far-infrared baking: Put the coated peanut products in a vacuum far-infrared vacuum baking boiler, airtight environment, vacuum, vacuum degree 0.05MPa, 110℃ baking, baking time 28min;

[0032] (3) Cooling: After baking, cool to below 40℃;

[0033] (4) Coating edible film: smear the film liquid on the surface of the coated peanuts and roll it in the wrapping machine to form a uniform, dense and transparent film;

[0034] (5) Vacuum far-infrared baking: Put the coated peanut products coated with edible film in a vacuum ...

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Abstract

The invention discloses a preparation method of low-peroxide-value coated peanuts. The invention belongs to the field of peanut foodstuff processing. The preparation method comprises the steps of: (1) coating, (2) vacuum far-infrared baking, (3) cooling, (4) edible film coating, and (5) vacuum far-infrared baking. With the five steps, baking quality consistency of the coated peanuts is ensured, and oxygen and water are effectively isolated. Therefore, a guarantee period, a shelf life and a product exportation time limit are effectively prolonged, and substantial economic benefits are provided.

Description

technical field [0001] The invention relates to a method for preparing coated peanuts with low peroxide value, belonging to the field of peanut food processing. Background technique [0002] In the existing production process of coated peanuts, the baking process uses a simple oven or oven to bake, and the baking is uneven, resulting in unstable quality after baking, and after baking, because the coated peanut products cannot effectively isolate oxygen And moisture, the product is prone to rapid oxidation and spoilage, which greatly shortens the shelf life of the product and affects the shelf life and product export. Contents of the invention [0003] The purpose of the present invention is to solve the deficiencies in the prior art, and provide a method for preparing coated peanuts with low peroxide value, which ensures uniform roasted quality, effectively isolates oxygen and moisture, and prolongs the shelf life. [0004] In order to achieve the above object, the techni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 贾玉洁孙宝国
Owner QINGDAO BAOQUAN PEANUTS PRODS
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