A kind of honey peanut processing technology

A processing technology and peanut technology, applied in the field of honey peanut processing technology, can solve the problems of single taste and loss of peanut nutrient elements, and achieve the effects of avoiding excessive sugar content, improving crispness and bright yellow color.

Active Publication Date: 2020-02-07
QINGDAO BAOQUAN PEANUTS PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the technical problems of single taste and loss of peanut nutritional elements in the peanut processing method existing in the prior art, the purpose of the present invention is to provide a honey peanut processing technology

Method used

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  • A kind of honey peanut processing technology
  • A kind of honey peanut processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Choose 20kg of peanuts, and the sugar water is prepared by adding white sugar and honey one by one to boil the water to 80°C, stirring slowly until the white sugar is completely melted;

[0031] The wrapping raw materials are set to two layers, and the ratio of the wrapping raw materials for each layer is as follows according to the component content of 20kg peanuts:

[0032] The first layer of coating raw materials: including sugar water and flour, wherein, the sugar water is 50% sugar water composed of 2 kg of maltodextrin and 4 kg of syrup, and 16 kg of flour;

[0033] The second layer of coating raw materials: including sugar water and mixed powder, wherein the sugar water is 30% sugar water with a sugar content of 7kg of honey and 7kg of white sugar, and the mixed powder is a mixed powder of flour 60kg and white sugar 40kg.

[0034] The addition amount of seasoning is the seasoning that adds salt 80g, monosodium glutamate 4g according to 20kg of peanuts.

[0035] ...

Embodiment 2

[0044] Choose 20kg peanuts, and the sugar water is prepared by adding white sugar and honey one by one to boil the water to 80°C, stirring slowly until the white sugar is completely melted;

[0045]The wrapping raw materials are set to two layers, and the ratio of the wrapping raw materials for each layer is as follows according to the component content of 20kg peanuts:

[0046] The first layer of coating raw materials: including sugar water and flour, wherein the sugar water is 55% sugar water composed of 3 kg of maltodextrin and 6 kg of syrup, and 20 kg of flour;

[0047] The second layer of coating raw materials: including sugar water and mixed powder, wherein the sugar water is 35% sugar water with a sugar content of 7.5kg of honey and 7.5kg of white sugar, and the mixed powder is a mixed powder of 70kg of flour and 45kg of white sugar.

[0048] The addition amount of seasoning is the seasoning that adds salt 100g, monosodium glutamate 6g according to 20kg of peanuts.

[...

Embodiment 3

[0058] Choose 20kg of peanuts, and the sugar water is prepared by adding white sugar and honey one by one to boil the water to 80°C, stirring slowly until the white sugar is completely melted;

[0059] The wrapping raw materials are set to two layers, and the ratio of the wrapping raw materials for each layer is as follows according to the component content of 20kg peanuts:

[0060] The first layer of coating raw materials: including sugar water and flour, wherein the sugar water is 60% sugar water composed of 5 kg of maltodextrin and 10 kg of starch syrup, and 30 kg of flour;

[0061] The second layer of coating raw materials: including sugar water and mixed powder, wherein the sugar water is 40% sugar water with a sugar content of 8 kg of honey and 8 kg of white sugar, and the mixed powder is a mixed powder of 75 kg of flour and 50 kg of white sugar.

[0062] The addition amount of seasoning is the seasoning that adds salt 120g, monosodium glutamate 8g according to 20kg of p...

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Abstract

The invention discloses a honey peanut processing technology. The honey peanut processing technology comprises the following steps of feeding and baking, peeling and picking, wrapping, oil frying, oil draining, seasoning and picking and packaging. According to the honey peanut processing technology, holes of a wrapping layer are fine, rich mixed fragrance of honey and peanuts is achieved, the crispy degree and transparency of appearance of the peanuts are improved, the wrapping layer is bright yellow in color and luster, the double effects of peeling and moisture controlling are achieved simultaneously by means of the baking pretreatment technology, the moisture is controlled to range from 3.5% to 4%, by means of the synergistic effect of baking and oil frying, the nutritional ingredients in the peanuts are reserved, the quality guarantee period is prolonged to 50 days or above, cooling and oil draining are conducted in sequence, the prepared honey peanuts are each shaped like an ellipsoidal sphere, the outer walls are smooth, the prepared peanuts are dry in surface, crispy in mouthfeel and low in peroxide value, the peroxide value is decreased by 50% compared with the prior art, and the use security and honey fragrance of the product are improved.

Description

technical field [0001] The invention belongs to the technical field of peanut processing technology, and in particular relates to a peanut processing technology with honey. Background technique [0002] Peanut is an important food resource and a highly nutritious food loved by the general public. Peanuts have many functions such as pleasing the spleen and stomach, moistening the lungs and reducing phlegm, nourishing and regulating qi. Peanuts are rich in lecithin, potassium, calcium, iron, zinc and other minerals and vitamins. The nutritional value of peanuts is higher than that of grain, comparable to animal foods such as eggs, milk, and meat. Aging, promoting the development of brain cells and preventing arteriosclerosis and other effects, it is very suitable for making various nutritious foods. There are many processing methods for peanuts, such as frying, boiling, frying and deep-frying. It is a common food on the public table and has the advantages of convenient eatin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L25/00A23P20/10A23L5/10
Inventor 孙晓东姜勇曹秀珍滕斐陈靖宇
Owner QINGDAO BAOQUAN PEANUTS PRODS
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