Method for preparing functional peanut dew from sprouted peanuts

A technology for sprouting peanuts and peanut dew, which is applied in the field of producing functional food peanut dew, can solve the problems of not very prominent health care effect and low content of functional substances, and achieves the advantages of improving stability and taste, improving functionality and increasing content. Effect

Inactive Publication Date: 2017-12-05
LIAONING UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main nutrient in the currently commercially available peanut dew is protein, which is a good protein drink, but the content of functional substances in it is low, and the health care effect on the human body is not very prominent.

Method used

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  • Method for preparing functional peanut dew from sprouted peanuts
  • Method for preparing functional peanut dew from sprouted peanuts
  • Method for preparing functional peanut dew from sprouted peanuts

Examples

Experimental program
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Effect test

Embodiment 1

[0034] The screening of embodiment 1 peanut variety

[0035] Select four varieties of peanuts, namely red, white sand, and large, and accurately weigh 200g of peanuts. After the peanuts are screened and cleaned of impurities, the peanuts with moth-eaten, incomplete, and moldy spots are removed, and rinsed with deionized water for 3-5 days. time, soak in dark room temperature conditions, 6 hours in summer and 12 hours in winter, rinse with deionized water twice after soaking, and then germinate in a 30°C incubator, wash the peanuts every 4-6 hours, and after two days It began to germinate gradually, and after 3 days of germination, the germination of peanuts slowed down, and the germination rate gradually stabilized. Determine the 3 days of germination as the observation time, and the results are shown in Table 1.

[0036] Table 1

[0037]

[0038] It can be seen from Table 1 that Sizihong has the highest germination rate, so the preferred peanut variety is Sizihong.

Embodiment 2

[0039] Example 2 Determination of germination and beating process conditions in the preparation of functional peanut dew

[0040] (1) The preparation method is as follows:

[0041] 1. Four safflower peanuts are screened and cleaned to remove moth-eaten, incomplete and moldy peanuts. Accurately weigh 200g of four red peanuts, wash them with deionized water for 3-5 times, soak them in the dark and at room temperature, for 6 hours in summer and 12 hours in winter, rinse them twice with deionized water after soaking, and then rinse them at 30 Germinate in an incubator at ℃ for 3 days, wash the peanuts every 4-6 hours, keep the humidity in the incubator at 90-97%, and obtain germinated peanuts.

[0042] 2. Remove the red coat from the germinated peanuts by hand, add deionized water at a beating temperature of 40°C, and a material-to-liquid ratio of 1:10, and beat with a food beater for a total of 2 times to obtain peanut pulp.

[0043] 3. The obtained peanut pulp is subjected to ...

Embodiment 3

[0078] Example 3 Determination of the blending process conditions in the preparation of functional peanut dew

[0079] (1) The preparation method is as follows:

[0080] 1. Four safflower peanuts are screened and cleaned to remove moth-eaten, incomplete and moldy peanuts. Accurately weigh 200g of four red peanuts, wash them with deionized water for 3-5 times, soak them in the dark and at room temperature, for 6 hours in summer and 12 hours in winter, rinse them twice with deionized water after soaking, and then rinse them at 30 Germinate in an incubator at ℃ for 3 days, wash the peanuts every 4-6 hours, keep the humidity in the incubator at 90-97%, and obtain germinated peanuts.

[0081] 2. Remove the red coat of the germinated peanuts by hand, add deionized water at a beating temperature of 40°C, and a material-to-liquid ratio of 1:9.90, and beat with a food beater for a total of 2 times to obtain peanut pulp.

[0082] 3. The obtained peanut pulp is subjected to rubber mill...

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Abstract

The present invention provides a method for preparing functional peanut dew from sprouted peanuts. The technical scheme is as follows: the peanuts are screened, washed, soaked, and put in an incubator for sprouting, after peanut skin is removed, the sprouted peanuts are ground, soft white sugar, monoglyceride and sucrose ester are added as a complex emulsifier, sodium alginate, xanthan gum and carrageenan are used as stabilizers to improve the stability of the peanut dew, and finally a sprouted peanut dew drink is obtained by high temperature sterilization. The content of total polyphenols and resveratrol in the peanut dew can be effectively increased, by detection, the content of the total polyphenols in the peanut dew is increased from 18.81mg / 100ml to 23.75mg / 100ml, and the content of the resveratrol in the peanut dew is increased from 0 when the peanuts are not sprouted to 20 mu g / 100 ml.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a process for producing functional food peanut dew by using a germination method to increase the content of functional substances in raw materials. Background technique [0002] Peanut is also known as golden fruit, longevity fruit, long fruit, etc. Peanuts contain protein and fat, especially unsaturated fatty acids. At the same time, peanuts also contain 26 kinds of minerals such as vitamin B1, vitamin E and potassium, calcium and phosphorus. Substances and trace elements have the functions of promoting cell development and enhancing memory. [0003] Studies in recent years have found that peanuts contain a large number of functional substances, such as arachidonic acid, polyphenols, and resveratrol. Studies have found that peanuts are rich in resveratrol. Resveratrol (Resveratrol) is a non-flavonoid polyphenol compound containing a stilbene structure. In plants, resveratrol is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 薛友林党猛高琦王晓文张俊伟彭雪
Owner LIAONING UNIVERSITY
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