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Milk-wrapped peanut and preparation method thereof

A technology of wrapping peanuts, applied in the direction of food science, etc., can solve the problems of affecting the taste, small cracks in the wrapping, easy oxidation of peanuts, etc., and achieve the effect of delaying oxidation and improving the flavor of milk

Active Publication Date: 2018-01-09
广西凭祥汇隆食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After wrapping the outside of the peanuts, some processes need further puffing or frying, which may cause small cracks in the wrapping, and the air is more likely to come into contact with the peanuts inside, causing the peanuts to be easily oxidized and affecting the taste.

Method used

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  • Milk-wrapped peanut and preparation method thereof
  • Milk-wrapped peanut and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment one: a kind of preparation method of milk-coated peanuts, comprises the following steps:

[0030] (1) After the peanuts are cleaned, they are heated in water at 100° C. for 30 minutes to obtain cooked peanuts;

[0031] (2) Cooked peanuts and the first coating liquid are mixed and soaked for 48 hours at a volume ratio of 1:3 to obtain the first coated peanuts;

[0032] (3) After the first wrapped peanuts were dried at 100°C, they were mixed with honey with a Baume degree of 43 under vacuum to obtain the first honey wrapped peanuts, and dried for later use;

[0033] (4) The first honey-coated peanuts were mixed with the second coating solution at a volume ratio of 1:3, and dried at 120° C. to obtain milk-coated peanuts.

[0034] Wherein, the first coating solution includes 80kg of milk, 10kg of kudzu root powder, 5kg of xylitol, and 8kg of waxy cornstarch.

[0035] The second coating liquid comprises 80kg of milk, 8kg of xylitol, 15kg of waxy cornstarch, and ...

Embodiment 2

[0036] Embodiment two: a kind of preparation method of milk-coated peanuts, comprises the following steps:

[0037] (1) After the peanuts are cleaned, they are heated in water at 100° C. for 40 minutes to obtain cooked peanuts;

[0038] (2) Cooked peanuts and the first coating liquid are mixed and soaked for 36 hours at a volume ratio of 1:3 to obtain the first coated peanuts;

[0039] (3) After the first wrapped peanuts are dried at 90°C, mix them with honey with a Baume degree of 45 under vacuum to obtain the first honey wrapped peanuts, and dry them for later use;

[0040] (4) The first honey-coated peanuts were mixed with the second coating solution at a volume ratio of 1:3, and dried at 100°C to obtain milk-coated peanuts.

[0041] Wherein, the first coating solution includes 85kg of milk, 15kg of kudzu root powder, 6kg of xylitol, and 10kg of waxy cornstarch.

[0042] The second coating solution comprises 85kg of milk, 9kg of xylitol, 18kg of waxy cornstarch, and 25kg ...

Embodiment 3

[0043] Embodiment three: a kind of preparation method of milk-coated peanuts, comprises the following steps:

[0044] (1) After the peanuts are cleaned, they are heated in water at 100° C. for 35 minutes to obtain cooked peanuts;

[0045] (2) Cooked peanuts and the first coating liquid are mixed and soaked for 40 hours at a volume ratio of 1:3 to obtain the first coated peanuts;

[0046] (3) After drying the first wrapped peanuts at 100°C, mix them with honey with a Baume degree of 45 under vacuum to obtain the first honey wrapped peanuts, and dry them for later use;

[0047] (4) The first honey-coated peanuts were mixed with the second coating solution at a volume ratio of 1:3, and dried at 110° C. to obtain milk-coated peanuts.

[0048] Wherein, the first coating solution includes 90kg of milk, 12kg of kudzu root powder, 7kg of xylitol, and 12kg of waxy cornstarch.

[0049] The second coating liquid comprises 90kg of milk, 10kg of xylitol, 20kg of waxy cornstarch, and 30kg...

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Abstract

The invention relates to a milk-wrapped peanut and a preparation method thereof. The preparation method of the milk-wrapped peanut mainly comprises the following steps: heating the peanuts in water with the temperature of 100 DEG C for 30 to 40 minutes to prepare cooked peanuts; mixing the cooked peanuts with first wrapping liquid according to the volume ratio of 1 to 3 and then soaking for 36 to48 hours to prepare first wrapped peanuts; drying the first wrapped peanuts, then wrapping with honey in a vacuum state to obtain first honey wrapped peanuts and drying in air; mixing the first honeywrapped peanuts with second wrapping liquid according to the volume ratio of 1 to 3 and then drying at the temperature of 100 to 120 DEG C, thus obtaining the milk-wrapped peanuts. The prepared milk-wrapped peanut prepared by the method has the characteristics of retardance of oxidation and crispy mouth feel.

Description

technical field [0001] The invention relates to the field of peanut processing, in particular to milk-coated peanuts and a preparation method thereof. Background technique [0002] As a nutritious and affordable nut, peanuts are suitable for most people. For the convenience of eating, wrappings of different flavors are usually wrapped on the outside of the peanuts to make wrapped peanuts suitable for different people. [0003] The preparation method of conventional coated peanuts is shown in the patent of CN104336275 as the application publication number. The preparation process of coated peanuts mainly includes the following steps: after the peanuts are screened, water and sugar are mixed according to a certain ratio to cook syrup, and the coated peanuts are obtained by wrapping the peanuts with syrup. After wrapping the outside of the peanuts, some processes need further puffing or frying, which may cause small cracks in the wrapping, and the air is more likely to come i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00
Inventor 梁礼志
Owner 广西凭祥汇隆食品有限公司
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