Stick shaped peanut crisp and preparation method thereof

A technology for peanut cakes and sticks, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of inability to meet consumer needs, inconvenience to carry and eat, and the taste is not novel enough, so as to achieve novel taste and convenience for eating by hand. , the effect of high yield

Inactive Publication Date: 2016-06-08
ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But traditional peanut crisp products also have certain shortcomings
First, most of them are made of peanuts and sugar through a series of processes. The materials are single, the taste i...

Method used

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  • Stick shaped peanut crisp and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A stick-shaped peanut cake, see figure 1As shown, it includes a peanut crisp body 1 and a handle 2 fixedly arranged with the peanut crisp body; the peanut crisp body 1 is made of the following raw materials in parts by weight: 115 parts of malt syrup, 120 parts of white granulated sugar, 30 parts of fructose syrup 42 parts of palm oil, 300 parts of roasted peanuts, 32 parts of crispy cereals, 112 parts of puffed corn granules, 5 parts of white sesame seeds, 5 parts of black sesame seeds, 7.2 parts of edible salt, 0.3 parts of lecithin, and 2.5 parts of baking soda.

[0046] Among them, the crispy cereal flakes are made of the following raw materials in parts by weight: 8 parts of cornmeal, 2 parts of wheat flour, 1 part of whole wheat flour, 0.5 parts of whole oat flour, 1.3 parts of white sugar, 0.03 parts of edible salt, 0.1 part of calcium carbonate, water 1.1 parts. The puffed corn granules are made of the following raw materials in parts by weight: 0.4 parts of co...

Embodiment 2

[0068] A stick-shaped peanut crisp, comprising a peanut crisp body and a handle fixed to the peanut crisp body; the peanut crisp body is made of the following raw materials in parts by weight: 135 parts of malt syrup, 80 parts of white granulated sugar, fruit grape 40 parts of syrup, 36 parts of palm oil, 336 parts of roasted peanuts, 72 parts of crispy cereals, 72 parts of puffed corn granules, 20 parts of white sesame seeds, 20 parts of black sesame seeds, 5.6 parts of edible salt, 0.2 parts of lecithin, 3 parts of baking soda share.

[0069] Among them, the crispy cereal flakes are made from the following raw materials in parts by weight: 7 parts of cornmeal, 3 parts of wheat flour, 0.8 part of whole wheat flour, 1 part of whole oat flour, 1 part of white sugar, 0.04 part of edible salt, 0.2 part of calcium carbonate, water 1 serving. The puffed corn granules are made of the following raw materials in parts by weight: 0.5 parts of cornmeal, 7 parts of corn grits, 3 parts o...

Embodiment 3

[0080] A stick-shaped peanut crisp, comprising a peanut crisp body and a handle fixed to the peanut crisp body; the peanut crisp body is made of the following raw materials in parts by weight: 155 parts of malt syrup, 40 parts of white sugar, fruit grape 50 parts of syrup, 30 parts of palm oil, 372 parts of roasted peanuts, 112 parts of crispy cereals, 32 parts of puffed corn granules, 40 parts of white sesame seeds, 40 parts of black sesame seeds, 4 parts of edible salt, 0.1 parts of lecithin, 3.5 parts of baking soda share.

[0081] Among them, the crispy cereal flakes are made of the following raw materials in parts by weight: 6 parts of cornmeal, 4 parts of wheat flour, 0.5 part of whole wheat flour, 1 part of whole oat flour, 0.9 part of white sugar, 0.05 part of edible salt, 0.3 part of calcium carbonate, water 0.9 servings. The puffed corn granules are made of the following raw materials in parts by weight: 0.8 parts of cornmeal, 6 parts of corn grits, 4 parts of wheat...

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Abstract

The invention relates to the technical field of foods, and in particular relates to stick-shaped peanut crisp and a preparation method thereof. The peanut crisp is prepared from the following raw materials in parts by weight: 115-155 parts of malt syrup, 40-120 parts of white granulated sugar, 30-50 parts of high fructose corn syrup, 30-42 parts of palm oil, 300-372 parts of baked chopped peanuts, 32-112 parts of crisp cereal, 32-112 parts of corn expanded particles, 5-40 parts of white sesame seed, 5-40 parts of black sesame seed, 4-7.2 parts of edible salt, 0.1-0.3 part of phospholipid, and 2.5-3.5 parts of baking soda. The preparation method orderly comprises the following steps: preparing raw materials, decocting sugar syrup, mixing and forming, and coating. The stick-shaped peanut crisp provided by the invention is more abundant in nutrition, crisp in taste, and is more novel in the taste in matching with the chocolate. The preparation method provided by the invention is less in equipment input, low in energy consumption, simple in operation and suitable for industrial popularization.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a stick-shaped peanut crisp, and also relates to a preparation method thereof. Background technique [0002] The traditional peanut crisp is refined from peanut kernels, white granulated sugar, and maltose as the main raw materials. Peanut kernels are mixed with melted syrup, and finally pressed and cut. Peanut crisps originated in the Wanli period of the Ming Dynasty. They are a kind of halva. Peanut crisps with different techniques are spread all over the country, forming different tastes and brands. [0003] But there are also certain shortcomings in traditional peanut crisp products. First, most of them are made of peanuts and sugar through a series of processes. The materials are single, the taste is not novel enough, and the traditional taste can no longer meet the needs of consumers; Therefore, it is very inconvenient to carry and eat when going out, which also has a certa...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48
Inventor 张旭东陈秀廷董亚王凤霞温泉
Owner ZHENGZHOU RONGLIDA BIOLOGICAL TECH CO LTD
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