Method for processing rhizoma polygonati odorati and paeonia ostii flavor fermented peanut product

Abstract

The invention discloses a method for processing a rhizoma polygonati odorati and paeonia ostii flavor fermented peanut product. The method comprises the following steps: selecting high-quality peanuts, soaking, cooking, performing starter propagation, mixing rhizoma polygonati odorati, paeonia ostii and other traditional Chinese medicinal material powder, fermenting, thereby obtaining a flavor fermented peanut product. The product is strong in ester fragrance, has full granules and is loose, has the special aroma of rhizoma polygonati odorati and paeonia ostii and has the health effects of benefiting qi and nourishing blood and clearing lung and eliminating phlegm. According to the method, the process is simple, the implementation is easy, the peanuts are fully developed and utilized, and a novel way is provided for peasants to overcome poverty and achieve prosperity.

Description

technical field

[0001] The invention belongs to the technical field of production of fermented peanut products, and specifically relates to a method for producing a fermented product by using peanut kernels and Chinese medicinal materials as raw materials. Background technique

[0002] Peanut is an economic crop widely planted in my country and even in the world. The main planting areas are distributed in warm climate areas such as Asia, Africa, Oceania, North America and South America. According to statistics, the global peanut planting area is 25.102 million hectares 2 , our country takes 4.631 million hm 2 ranked second.

[0003] Peanut kernels are rich in fat and protein, and have high nutritional and economic value. At present, my country's utilization of peanut kernels is mainly used for oil extraction, accounting for about 54.9%. Since the 1960s, due to the development and utilization of other oils, the human demand for edible oil has been relatively satisfied. In...

Examples

Embodiment 1

[0026] Embodiment 1, a kind of processing method of Yuzhu Fengdan flavor fermented peanut product, adopts the following steps:

[0027] 1. Peanut pretreatment: select peanut kernels with full particles and no deterioration, put them into the soaking tank, add warm water at 30-38°C and soak for 5 hours until the water content of peanuts is 45%, and then use a rotary high-pressure cooking tank to cook at 0.1MP Steam under pressure for 2 hours, adjust the water content to 44%, and make cooked peanuts;

[0028] 2. Koji making: When the cooked peanuts are cooled to 32°C, they are transported into the koji making room, inoculated into purebred Mucor M·R·C-1 seed koji with 0.6% weight of cooked peanuts, mixed well and put into the fermentation tray Inside, the room temperature is controlled at 25-28°C, and after culturing for 60 hours, the peanut koji is prepared;

[0029] 3. Mixing materials: 200 kg of peanut koji, 3 kg of Yuzhu powder, 1 kg of rehmannia glutinosa powder, 2 kg of l...

Embodiment 2

[0032] Embodiment 2, a processing method of Polygonatum odoratum flavor fermented peanut product, adopts the following steps:

[0033] 1. Peanut pretreatment: select peanut kernels with full granules and no deterioration, put them into the soaking tank, add warm water at 38°C and keep warm at 32-35°C for 6 hours, until the water content of peanuts is 47%, and then steam them with steaming equipment. prepared cooked peanuts;

[0034] 2. Koji making: When the cooked peanuts are cooled to 30°C, they are transported into the koji making room, inoculated with pure Mucor koji, mixed well, put into a fermentation tray, controlled at room temperature 25-28°C, and cultivated for 72 hours. Prepare peanut koji;

[0035] 3. Mixing materials: 240 kg of peanut koji, 4 kg of Yuzhu powder, 1.5 kg of rehmannia powder, 2 kg of honeysuckle powder, 2 kg of nutmeg powder, 2 kg of Fengdan skin powder, 3 kg of galangal powder, Gastrodia elata powder 1.2 kilograms, 1.5 kilograms of sandalwood powde...

technical field

[0001] The invention belongs to the technical field of production of fermented peanut products, and specifically relates to a method for producing a fermented product by using peanut kernels and Chinese medicinal materials as raw materials. Background technique

[0002] Peanut is an economic crop widely planted in my country and even in the world. The main planting areas are distributed in warm climate areas such as Asia, Africa, Oceania, North America and South America. According to statistics, the global peanut planting area is 25.102 million hectares 2 , our country takes 4.631 million hm 2 ranked second.

[0003] Peanut kernels are rich in fat and protein, and have high nutritional and economic value. At present, my country's utilization of peanut kernels is mainly used for oil extraction, accounting for about 54.9%. Since the 1960s, due to the development and utilization of other oils, the human demand for edible oil has been relatively satisfied. In...

Examples

Embodiment 1

[0026] Embodiment 1, a kind of processing method of Yuzhu Fengdan flavor fermented peanut product, adopts the following steps:

[0027] 1. Peanut pretreatment: select peanut kernels with full particles and no deterioration, put them into the soaking tank, add warm water at 30-38°C and soak for 5 hours until the water content of peanuts is 45%, and then use a rotary high-pressure cooking tank to cook at 0.1MP Steam under pressure for 2 hours, adjust the water content to 44%, and make cooked peanuts;

[0028] 2. Koji making: When the cooked peanuts are cooled to 32°C, they are transported into the koji making room, inoculated into purebred Mucor M·R·C-1 seed koji with 0.6% weight of cooked peanuts, mixed well and put into the fermentation tray Inside, the room temperature is controlled at 25-28°C, and after culturing for 60 hours, the peanut koji is prepared;

[0029] 3. Mixing materials: 200 kg of peanut koji, 3 kg of Yuzhu powder, 1 kg of rehmannia glutinosa powder, 2 kg of l...

Embodiment 2

[0032] Embodiment 2, a processing method of Polygonatum odoratum flavor fermented peanut product, adopts the following steps:

[0033] 1. Peanut pretreatment: select peanut kernels with full granules and no deterioration, put them into the soaking tank, add warm water at 38°C and keep warm at 32-35°C for 6 hours, until the water content of peanuts is 47%, and then steam them with steaming equipment. prepared cooked peanuts;

[0034] 2. Koji making: When the cooked peanuts are cooled to 30°C, they are transported into the koji making room, inoculated with pure Mucor koji, mixed well, put into a fermentation tray, controlled at room temperature 25-28°C, and cultivated for 72 hours. Prepare peanut koji;

[0035] 3. Mixing materials: 240 kg of peanut koji, 4 kg of Yuzhu powder, 1.5 kg of rehmannia powder, 2 kg of honeysuckle powder, 2 kg of nutmeg powder, 2 kg of Fengdan skin powder, 3 kg of galangal powder, Gastrodia elata powder 1.2 kilograms, 1.5 kilograms of sandalwood powde...