Production method for purple sweet potato peanuts

A production method, the technology of purple sweet potato and peanut, is applied in confectionary, confectionary industry, food science, etc., and can solve the problems of low nutritional value, unfavorable food health and safety requirements, high oil content, etc., and achieve high nutritional value and maintain color and the effect of nutrients

Active Publication Date: 2014-06-04
ANHUI TRUELOVE FOODS
3 Cites 15 Cited by

AI-Extracted Technical Summary

Problems solved by technology

[0002] At present, most of the coated peanuts on the market are mainly spicy and spiced, which not only have low nutritional value, but also use high-temperature frying to process coated peanuts, ...
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Method used

The coated peanuts obtained in the present embodiment are made from purple sweet potato powder, cornstarch, flour, and peanuts, are made through powder coating and baking procedures, and are rich in materials such as protein, cellulose, selenium and anthocyanins , high nutritional value; at the same time, instead of using the high-temperature frying method to process the coated peanuts, it uses variable temperature baking, which maintains the color and nutritional content of the coated peanuts, and avoids the risk of carcinogens such as acrylamide produced by long-term frying of vegetable oil. , Conducive to food health and safety requirements....
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Abstract

The invention provides a production method for purple sweet potato peanuts. The production method comprises the following steps: step 1, preparing materials: 100-110kg of peanuts, 60-70kg of purple sweet potato powder, 30-40kg of flour, 10-15kg of high gluten flour, 20-25kg of corn starch, 10-15kg of white sugar powder, 8-10kg of table salt powder and 0.8-1kg of baking powder; step 2, covering the peanuts by the powder; and step 3, baking and cooking the covered peanuts to obtain the purple sweet potato peanuts. The purple sweet potato peanuts provided by the invention are enriched with proteins, celluloses, selenium and anthocyanin, and have a high nutritive value; meanwhile, a traditional method for treating the coated peanuts by using a high-temperature oil frying method is changed; temperature-changing baking is adopted so as to be good for keeping the color and luster, and nutritional ingredients of the purple sweet potato peanuts; the risk of generating cancerogenic substances including acrylic amide and the like by frying plant oil for long time is avoided, so as to be good for healthy and safety requirements of foods.

Application Domain

Technology Topic

Examples

  • Experimental program(3)

Example Embodiment

[0013] Example 1
[0014] This embodiment relates to a method for producing purple sweet potato peanuts, including the following steps:
[0015] Step one, preparation: 100 kg of peanuts, 65 kg of purple potato powder, 40 kg of flour, 10 kg of high-precision powder, 22.5 kg of corn starch, 15 kg of white sugar powder, 8 kg of salt powder, and 0.9 kg of baking powder;
[0016] Step two, peanut flour coating: mix the purple potato flour, corn starch, flour, high-precision powder, white sugar powder, salt powder, and baking powder evenly with a mixer to obtain a mixed powder, and put the peanuts in a flour coating machine , Spray the sugar liquid evenly, then sprinkle the mixed powder, spray a layer of sugar liquid, and then sprinkle the mixed powder, and repeat the operation until the mixed powder is evenly coated on the surface of the peanuts to obtain a coating with the mixed powder For peanuts, the total amount of sprayed sugar solution is 30kg (the weight ratio of sugar to water is 1:1);
[0017] Step 3: Roast and ripen the coated peanuts: Put the above-mentioned coated peanuts coated with mixed powder into the oven and bake, first place it on the bottom fire at 95 ℃ and the surface fire at 120 ℃ for 5 min, and then enter the bottom fire at 110 ℃, Bake at 162.5 ℃ for 6 min, then it is enough.
[0018] The coated peanuts obtained in this example are made of purple sweet potato flour, corn starch, flour, and peanuts as raw materials through flour coating and baking processes. They are rich in protein, cellulose, selenium, anthocyanins and other substances with nutritional value. High; At the same time, it changes the past high-temperature frying method to process coated peanuts, and uses variable temperature baking to maintain the color and nutrient content of coated peanuts, and avoid the risk of carcinogens such as acrylamide when vegetable oil is fried for a long time. Food health and safety requirements.

Example Embodiment

[0019] Example 2
[0020] This embodiment relates to a method for producing purple sweet potato peanuts, including the following steps:
[0021] Step one, preparation: 105 kg of peanuts, 70 kg of purple potato powder, 30 kg of flour, 12.5 kg of high-precision powder, 25 kg of corn starch, 10 kg of white sugar powder, 9 kg of salt powder, 1 kg of baking powder;
[0022] Step two, peanut flour coating: mix the purple potato flour, corn starch, flour, high-precision powder, white sugar powder, salt powder, and baking powder evenly with a mixer to obtain a mixed powder, and put the peanuts in a flour coating machine , Spray the sugar liquid evenly, then sprinkle the mixed powder, spray a layer of sugar liquid, and sprinkle the mixed powder, and repeat the operation until the mixed powder is evenly coated on the surface of the peanuts to obtain a coating with the mixed powder For peanuts, the total amount of sprayed sugar solution is 25kg (the weight ratio of sugar to water is 1:1);
[0023] Step 3: Roast and ripen coated peanuts: Put the above-mentioned coated peanuts coated with mixed powder into the oven to bake, and bake for 3 minutes at the bottom fire at 100 ℃ and the surface fire at 125 ℃, and then enter the bottom fire at 115 ℃, Bake at 170 ℃ for 4 min, then it is enough.
[0024] The coated peanuts obtained in this example are made of purple sweet potato flour, corn starch, flour, and peanuts as raw materials through flour coating and baking processes. They are rich in protein, cellulose, selenium, anthocyanins and other substances with nutritional value. High; at the same time, it changes the past high-temperature frying method to process coated peanuts, and uses variable temperature baking to maintain the color and nutrient content of coated peanuts, and avoids the risk of carcinogens such as acrylamide generated by long-term frying of vegetable oil, which is beneficial Food health and safety requirements.

Example Embodiment

[0025] Example 3
[0026] This embodiment relates to a method for producing purple sweet potato peanuts, including the following steps:
[0027] Step 1, prepare materials: 110 kg of peanuts, 60 kg of purple potato powder, 35 kg of flour, 15 kg of high-precision powder, 20 kg of corn starch, 12.5 kg of white sugar powder, 10 kg of salt powder, and 0.8 kg of baking powder;
[0028] Step two, peanut flour coating: mix the purple potato flour, corn starch, flour, high-precision powder, white sugar powder, salt powder, and baking powder evenly with a mixer to obtain a mixed powder, and put the peanuts in the flour coating machine , Spray the sugar liquid evenly, then sprinkle the mixed powder, spray a layer of sugar liquid, and then sprinkle the mixed powder, and repeat the operation until the mixed powder is evenly coated on the surface of the peanuts to obtain a coating with the mixed powder For peanuts, the total amount of sprayed sugar solution is 27.5kg (the weight ratio of sugar to water is 1:1);
[0029] Step 3: Roast and ripen the coated peanuts: Put the above-mentioned coated peanuts coated with mixed powder into the oven for roasting, first put it on the bottom fire 105 ℃, surface fire 115 ℃ for 4 minutes, then enter the bottom fire 120 ℃, surface fire Bake at 155 ℃ for 5 min.
[0030] The coated peanuts obtained in this example are made from purple potato flour, corn starch, flour, and peanuts through flour coating and baking processes. They are rich in protein, cellulose, selenium, anthocyanins and other substances, and have nutritional value High; At the same time, it changes the past high-temperature frying method to process coated peanuts, and uses variable temperature baking to maintain the color and nutrient content of coated peanuts, and avoid the risk of carcinogens such as acrylamide when vegetable oil is fried for a long time. Food health and safety requirements.
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Description & Claims & Application Information

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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Classification and recommendation of technical efficacy words

  • Maintains color and nutrients
  • High nutritional value
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