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Dry-baked spicy peanuts and production method thereof

A production method, peanut technology, applied in food ingredients as coating agents, food ingredients as mouthfeel improvers, food ingredients as taste improvers, etc., can solve the problems of increasing peanut oil content, increasing unhealthy factors, and high sugar consumption. To achieve the effect of reducing the amount of sugar, coating evenly and benefiting health

Inactive Publication Date: 2018-02-23
青岛胶平食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the amount of sugar in this coated peanut formula is high, and the sugar content in the finished coated peanut is as high as 18%-28%, which is not conducive to health, and the continuous frying method is adopted in the production process, which increases the peanut fat content, further increasing the unhealthy factors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A dry-roasted spicy peanut has a formula of adding 12 parts of coating liquid and 23 parts of seasoning to every 45 parts of peanuts. The components in the coating solution are proportioned by weight: 60 parts of hot water at 80°C-85°C, 20 parts of table salt, 5 parts of alkaline edible gelatin, 4 parts of edible essence, 2.5 parts of sorbitol sugar, and 0.3 parts of glucose Prepared in proportion. Each component in the seasoning is formulated according to the proportion by weight: 40 parts of ethyl maltol, 25 parts of basic powder, 27 parts of chili flakes and 2.5 parts of chili powder. The components in the basic powder used are proportioned according to parts by weight: 35 parts of garlic powder, 17 parts of table salt, 13 parts of corn flour, 13 parts of hydroxypropyl distarch phosphate, 7 parts of onion powder, and 4.5 parts of glutinous rice flour. become.

[0039] Its preparation method comprises the following steps:

[0040] P1. Grading, stone removal and sel...

Embodiment 2

[0046]A dry-roasted spicy peanut has a formula of adding 12 parts of coating liquid and 23 parts of seasoning to every 45 parts of peanuts. The components in the coating solution are proportioned by weight: 60 parts of hot water at 80°C-85°C, 20 parts of table salt, 5 parts of alkaline edible gelatin, 4 parts of edible essence, 2.5 parts of sorbitol sugar, and 0.3 parts of glucose Prepared in proportion. Each component in the seasoning is formulated according to the proportion by weight: 40 parts of ethyl maltol, 25 parts of basic powder, 27 parts of chili flakes and 2.5 parts of chili powder. The components in the basic powder used are proportioned according to parts by weight: 38 parts of garlic powder, 18 parts of table salt, 15 parts of corn flour, 15 parts of acetylated distarch phosphate, 7.5 parts of onion powder and 6.5 parts of glutinous rice flour. .

[0047] Its preparation method comprises the following steps:

[0048] P1. Grading, stone removal and selection of...

Embodiment 3

[0054] A dry-roasted spicy peanut has a formula of adding 12 parts of coating liquid and 23 parts of seasoning to every 45 parts of peanuts. The components in the coating solution are proportioned by weight: 60 parts of hot water at 80°C-85°C, 20 parts of table salt, 5 parts of alkaline edible gelatin, 4 parts of edible essence, 2.5 parts of sorbitol sugar, and 0.3 parts of glucose Prepared in proportion. Each component in the seasoning is formulated according to the proportion by weight: 40 parts of ethyl maltol, 25 parts of basic powder, 27 parts of chili flakes and 2.5 parts of chili powder. The components in the basic powder used are proportioned according to parts by weight: 40 parts of garlic powder, 19 parts of table salt, 17 parts of corn flour, 17 parts of hydroxypropyl distarch phosphate, 8 parts of onion powder and 7.5 parts of glutinous rice flour. become.

[0055] Its preparation method comprises the following steps:

[0056] P1. Grading, stone removal and sele...

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PUM

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Abstract

The invention discloses dry-baked spicy peanuts. According to the technical scheme, the dry-baked spicy peanuts are characterized in that 12-18 parts of coating liquid and 23-27 parts of a seasoning are added into each 45-55 parts of peanuts; the coating liquid is prepared from the following components in parts by weight: 5.0-6.0 parts of edible gelatin, 2.8-4.0 parts of sugar, 4.0-6.0 parts of anedible essence, 20-25 parts of table salt and 60-70 parts of hot water; and the seasoning is prepared from the following components in parts by weight: 25-30 parts of basic powder, 27-32 parts of chili flakes, 2.5-3.0 parts of chili powder and 40-45 parts of a flavoring agent; and the dry-baked spicy peanuts have the advantages of low sugar and fat and spicy and crispy taste. The invention further provides a production method of the dry-baked spicy peanuts. By utilizing a dry-baking process, the deep-frying is not required, and the peanuts are low in sugar and fat and are spicy and crispy.

Description

technical field [0001] The invention relates to a cooked nut and a processing method thereof, more specifically, to a dry-roasted spicy peanut and a preparation method thereof. Background technique [0002] Wrapped peanuts are a traditional snack food, which is deeply loved by consumers due to its various tastes, high quality and low price, and easy to carry. [0003] The Chinese patent with the existing application publication number CN101933552A discloses a coated peanut and a production method thereof. The formula of the coated peanut is: 10-20 parts of white granulated sugar, 10-15 parts of flour, 1-2 parts of powder, The powder is prepared from chili powder, garlic powder, spices, monosodium glutamate and sugar in a ratio of 2:1:2:1:1. The production method of continuous frying is adopted in the production process. [0004] However, the amount of sugar in this coated peanut formula is high, and the sugar content in the finished coated peanut is as high as 18%-28%, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L29/00A23L29/30A23P20/10A23L27/00A23L5/10
CPCA23V2002/00A23L5/10A23L25/25A23L27/00A23L29/035A23L29/30A23P20/10A23V2200/22A23V2200/16A23V2200/14A23V2250/5432A23V2250/642A23V2250/61
Inventor 田强
Owner 青岛胶平食品有限公司
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