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A production process, peanut technology, applied in the confectionary industry, confectionery, food science, etc., can solve the problems of high peanuts, dare not eat, etc., achieve the effect of lowering blood sugar, reducing intake, and promoting the functions of pancreas and spleen and stomach
Inactive Publication Date: 2018-01-09
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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Abstract
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Problems solved by technology
[0003] However, because of the high fat content of peanuts, pe
Method used
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Effect test
Embodiment 1
[0035] A kind of production technology of hanging frost peanut, comprises the following steps:
[0036] 1) Roast peanuts at 160°C for 10 minutes to cook peanuts;
[0037] 2) In parts by weight, mix 50 parts of cornstarch, 16 parts of water chestnut extract, 12 parts of winter melon extract, 10 parts of hawthorn powder, 15 parts of pumpkin powder and 3 parts of mint powder, bake at 175°C for 12 minutes, and cook;
[0038] 3) Put 300 parts of roasted peanuts in step 1) into 115 parts of syrup, and quickly stir-fry them at a temperature of 100°C for 3 minutes, so that the peanuts are evenly coated with syrup;
[0039] 4) Then, sprinkle the cooked mixed powder in step 2) on the peanuts coated with syrup, stir-fry for 2-3 minutes, so that the peanuts are evenly coated with the mixed powder, and the frosted peanuts are obtained.
[0040] 5) The finished product is sieved, and the excess uncoated mixed powder is sieved off.
[0041] 6) Then put it on a cooling platform to cool for ...
Embodiment 2
[0050] A kind of production technology of hanging frost peanut, comprises the following steps:
[0051] 1) Roast peanuts at 162°C for 11 minutes to cook peanuts;
[0052] 2) In parts by weight, mix 52 parts of corn starch, 18 parts of water chestnut extract, 14 parts of winter melon extract, 17 parts of hawthorn powder, 20 parts of pumpkin powder and 4 parts of mint powder, bake at 180°C for 14 minutes, and cook;
[0053] 3) Put 300 parts of roasted peanuts in step 1) into 118 parts of syrup, and quickly stir-fry them at a temperature of 100°C for 3 minutes, so that the peanuts are evenly coated with syrup;
[0054] 4) Then, sprinkle the cooked mixed powder in step 2) on the peanuts coated with syrup, and stir-fry for 3 minutes, so that the peanuts are evenly coated with the mixed powder, and the frosted peanuts are obtained.
[0055] 5) The finished product is sieved, and the excess uncoated mixed powder is sieved off.
[0056]6) Then put it on a cooling platform to cool fo...
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Abstract
The invention provides icing peanuts and a production technology. The production technology comprises the following steps: 1) baking peanut kernels; 2) mixing corn starch, a water chestnut extract, aChinese watermelon extract, hawthorn powder, pumpkin powder and mint powder, and baking and cooking; 3) putting the peanut kernels baked in the step 1) into sugar syrup, and wrapping the peanut kernels with the sugar syrup; and 4) wrapping the peanut kernels with the mixed powder cooked in the step 2), so that the icing peanuts are obtained. Compared with the prior art, the production technology provided by the invention has the advantages that the peanut kernels are baked and cooked and are not fried, so that the oil content is reduced; and the peanut kernels are wrapped with sugar, and thenwith the water chestnut extract, Chinese watermelon extract, hawthorn powder, pumpkin powder and mint powder, so that the icing peanut product is fresh and cool in taste, internal heat can be cleared,and metabolism of fat and saccharides is promoted, so that the icing peanut product has certain treatment and health effects on regulation of blood lipid, hypertension, diabetes mellitus and obesity,and a choice is provided for people suffering from hypertension, hyperlipemia and hyperglycemia, diabetes mellitus and obesity.
Description
technical field [0001] The invention belongs to the field of food, and in particular relates to frost-coated peanuts and a production process. Background technique [0002] Peanuts are common snacks and snacks, which have high nutritional value and beauty effects. It contains vitamin E and zinc, which can help enhance memory, delay the decline of brain function, anti-aging, and moisturize the skin. Moreover, vitamin K in peanuts has a hemostatic effect. In addition, the hemostatic effect of peanut red coat is many times higher than that of peanuts, and it has good hemostatic effect on various blood diseases. [0003] However, because of the high fat content of peanuts, people with three highs, diabetes and obesity dare not eat them. Contents of the invention [0004] The object of the present invention is to provide a frosted peanut, adding water chestnut extract, wax gourd extract, hawthorn powder, pumpkin powder and mint powder, not only degreasing peanut fat, making ...
Claims
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Application Information
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