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Method for tempering and perfuming peanuts

A peanut and conditioning technology, which is applied in the direction of antimicrobial preservation of food ingredients, edible seed preservation, food preservation, etc. It can solve the problems of destroying nutritional value and inability to effectively improve peanut fragrance, achieve long-lasting fragrance and weather resistance, and avoid free fatty acids and peroxide increase, optimize the effect of frequency and temperature

Inactive Publication Date: 2017-08-04
JIANGXI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the existing peanut processing method to be solved by the present invention cannot effectively improve the peanut fragrance, and has the defect that the nutritional value is seriously damaged, and then provides a peanut fragrance that can effectively improve the peanut fragrance, the fragrance is durable and weather-resistant, the nutritional value is less damaged, and the taste is good. The method of improving the flavor of peanuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment provides a kind of method that peanuts are tempered and flavored, comprising the following steps:

[0028] 1) mixing and stirring the purified water and glucose, so that the glucose is uniformly dissolved, and a glucose aqueous solution with a mass fraction of 1% is obtained;

[0029] 2) Transfer the above aqueous glucose solution into a vacuum tank, and immerse the stripped peanut kernels in the aqueous glucose solution, and maintain it at a relative vacuum of -0.082MPa for 15 minutes; then break the vacuum to return to normal pressure, and continue to soak for 20 minutes;

[0030] 3) Put the above-mentioned aqueous glucose solution containing peanut kernels in an ultrasonic treatment tank, immerse the peanut kernels in the aqueous glucose solution, and ultrasonically immerse them at 40KHZ and 35°C for 30min, then remove the peanut kernels and drain them;

[0031] 4) Spread the peanut kernels treated in step 3) on a grid tray, place them in a dry...

Embodiment 2

[0033] The present embodiment provides a kind of method that peanuts are tempered and flavored, comprising the following steps:

[0034] 1) Proportioning glucose, sucrose and fructose according to the mass ratio of 11:5:4, and then uniformly dissolving them in clean water to prepare a compound sugar aqueous solution with a reducing sugar mass fraction of 8%;

[0035] 2) Transfer the above-mentioned compound sugar aqueous solution into a vacuum tank, and immerse the unshelled peanuts in the compound sugar aqueous solution, and maintain it at a relative vacuum of -0.09MPa for 18 minutes; then break the vacuum to return to normal pressure, and continue to soak 30min;

[0036] 3) Put the above-mentioned compound sugar aqueous solution of shelled peanuts in an ultrasonic treatment tank, immerse the shelled peanuts in the compound sugar aqueous solution, and ultrasonically immerse at 30KHZ and 55°C for 60min, and then remove the shelled peanuts , drain;

[0037] 4) Spread the shel...

Embodiment 3

[0039] The present embodiment provides a kind of method that peanuts are tempered and flavored, comprising the following steps:

[0040] 1) Mix glucose, sucrose, fructose, galactose, lactose and maltose according to the mass ratio of 5:3:1:0.25:0.25:0.5, and then dissolve them evenly with clean water to prepare a reducing sugar mass fraction of 15 % compound sugar aqueous solution;

[0041] 2) Transfer the above-mentioned compound sugar aqueous solution into a vacuum tank, and immerse the skinned peanut kernels in the compound sugar aqueous solution, and maintain it at a relative vacuum of -0.08MPa for 10 minutes; then break the vacuum to return to normal pressure, and continue to impregnate 10min;

[0042] 3) Put the above-mentioned compound sugar aqueous solution of the skinned peanut kernels in an ultrasonic treatment tank, immerse the skinned peanut kernels in the compound sugar aqueous solution, and ultrasonically immerse them at 50KHZ and 20°C for 15 minutes, and then r...

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PUM

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Abstract

The invention discloses a method for tempering and perfuming peanuts. The method comprises the following steps: (1) carrying out ultrasonic impregnation on a pea nut raw material in a water solution containing reducing sugar at 30KHZ-50KHZ; and (2) after the ultrasonic impregnation, baking the pea nut raw material. By virtue of the steps, the reducing sugar permeates into tissues of peanut kernels, meanwhile, the peanut tissues and the nutrition value are not damaged, and the taste of the peanuts is not influenced; more flavor components can be synthesized inside or outside the peanut kernels, so that the peanut kernels have strong fragrance, are durable and weather-resistant and can preserve the fragrance for a long time in a storage process; the reducing sugar permeating into the tissues of peanut kernels is capable of blocking oxygen from entering the tissues and consuming oxygen so as to generate CO2 and water, so that the oxidation of the peanut kernels is prevented, and the increase of free fatty acid and peroxide is avoided; and the nutrition value of the peanuts is not damaged, and meanwhile, the peanuts are tempered, so that the nutrition value and the taste of the peanuts are improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for conditioning and flavoring peanuts. Background technique [0002] Peanut (peanut), formerly known as groundnut (scientific name: Arachis hypogaea Linn.), is a kind of nut with abundant output and wide consumption in my country. It is rich in protein, fat, sugar and other nutrients, with a protein content of 24%-36%, a fat content of 44.3%, and unsaturated fatty acids accounting for 81%. Among the unsaturated fatty acids, the content of oleic acid is 40.4%, the content of linoleic acid is 37.9%, the content of linolenic acid is 0.4%, and a small amount of arachidic acid. Therefore, it has high nutritional value and medicinal value. [0003] The direct edible mouthfeel of peanut is not good, so prior art is processed into various forms of food products, as peanut butter, various local flavor peanuts, peanut drink and peanut powder etc., to improve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/30A23L5/10A23L33/125A23B9/26
CPCA23B9/26A23V2002/00A23V2200/10A23V2200/14A23V2200/15A23V2250/61A23V2250/606A23V2250/628A23V2250/608A23V2250/612A23V2250/616
Inventor 闵华幸胜平付晓记熊慧薇冯健雄朱雪晶
Owner JIANGXI ACAD OF AGRI SCI
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