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Fermented peanuts rich in small peptides and processing method thereof

A processing method and technology of peanuts, applied in the fields of application, food preparation, food science, etc., can solve the problem of fermentation of dried peanuts without shells, etc., and achieve the effects of eliminating anti-nutritional factors, increasing content, reducing fat and energy

Inactive Publication Date: 2016-08-03
罗福仲
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far there is no report that the shell dried peanuts are directly fermented

Method used

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Embodiment Construction

[0030] The present invention will be further described below in conjunction with the examples, wherein the parts of raw materials are parts by weight unless otherwise specified.

[0031] The fermented peanuts rich in small protein peptides and a processing method thereof are prepared by adding water, compound probiotics and glucose to dried peanuts with shells for fermentation, and then drying to obtain fermented peanuts.

[0032] The complex probiotics consist of Bacillus, Yeast, Aspergillus and Lactic acid bacteria.

[0033] Fermented peanut fruit processing steps are:

[0034] A. Wash the fresh peanuts, remove diseased and rotten fruits, and dry them until the moisture content is below 10%, so as to obtain dried peanuts with shells;

[0035] B. Add compound probiotics and glucose into clean water and stir evenly;

[0036] C. Add shelled dried peanuts to step B and stir evenly;

[0037] D. sealed and fermented for 4 days at 30°C;

[0038] E. Take it out and dry it at 65°...

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Abstract

The invention discloses fermented peanuts rich in small peptides and a processing method thereof. Fermentation is carried out by adding clear water, complex probiotics and glucose to hulled dry peanuts, and then the peanuts are dried to prepare the fermented peanuts. The complex probiotics are composed of bacillus subtilis, candida utilis, aspergillus niger and lactobacillus casei. The processing method of the fermented peanuts comprises the following steps: cleaning fresh peanuts, removing diseased and rotten fruits, and drying until water content is below 10% so as to prepare hulled dry peanuts; adding the complex probiotics and glucose to clear water and uniformly stirring, adding the hulled dry peanuts into the product obtained in the step B and uniformly stirring; sealing and fermenting at 28-32 DEG C for 2-7 days; taking out the peanuts, and drying at 50-75 DEG C until water content is below 10%; and carrying out sealed packaging. According to the invention, content of small peptides in peanuts can be remarkably raised, antinutritional factors are eliminated, fat and energy are reduced, toxins are decreased, and lots of probiotics are generated. The invention provides a brand-new approach to development of new peanut products.

Description

technical field [0001] The invention relates to the technical field of peanut processing, in particular to a fermented peanut rich in small protein peptides and a processing method thereof. Background technique [0002] According to measurements, the fat content of peanuts is 44%-45%, the protein content is 24-36%, the sugar content is about 20%, and it is rich in vitamin B2, PP, A, D, E, calcium and minerals. In addition to processing vegetable oil, it can also be baked, fried, fried or made of peanut candy, peanut crisp and other confectionery and peanut butter. Because peanuts are high-fat, high-protein foods, regular consumption can easily cause indigestion and obesity. Peanuts stored for a long time are prone to oil oxidation and deterioration. After absorbing moisture and becoming mildewed, a large amount of carcinogen-aflatoxin will be produced, leaving a safety hazard to human health. [0003] Using modern microbial engineering fermentation technology, it can elimi...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/305
Inventor 罗福仲
Owner 罗福仲
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