Coated peanut and preparation method thereof

Abstract

The invention discloses coated peanuts and a preparation method thereof, relating to the technical field of food processing. The coated peanuts are prepared from the following raw materials: 40-60 parts of peanut kernels, 5-15 parts of wheat bran, 3-6 parts of buckwheat, 2-5 parts of quinoa flour, 5-10 parts of pre-gelatinized starch, 2-7 parts of maltodextrin, 1-4 parts of corn starch, 0.5-1.5 parts of water-chestnut starch, 0.1-0.8 part of water-chestnut skin extract, 0.5-2 parts of whole egg powder, 0.2-1.8 parts of eggplant powder, 0.2-1 part of mushroom powder, 0.3-1.5 parts of pitaya skin powder, 0. 5-3 parts of fructose, 1-4 parts of maltitol, 0.01-0.1 part of sorbitol, 0.2-1 part of vegetable oil and 0.5-1.5 parts of feed powder. The coated peanuts have the beneficial effect that the added sweetening agent does not cause the increase in blood sugar, is rich in dietary fibers, and is conductive to supplementation of dietary fibers required by human bodies, and meanwhile does notcause the increase in blood pressure and blood fat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a coated peanut and a preparation method thereof. Background technique [0002] The existing coated peanut products on the market are mainly a kind of snack food formed by wrapping flour or starch on the surface of peanut products and baking. Because of its crisp taste and the original flavor of peanuts, It also contains other fragrances, which are loved by consumers. [0003] However, the current preparation of coated peanuts is usually to wrap a layer of syrup on the outside of the peanut kernels, and then use the viscosity of the syrup to wrap the coating powder on the outside of the peanut kernels, focusing on the flavor of the product and ignoring the nutritional appeal of the product ; and the syrup currently used is usually boiled with white granulated sugar and purified water, which has a higher sugar content and a higher fat content in peanut beans. If you eat too much, y...

AI Technical Summary

Problems solved by technology

[0003] However, the current preparation of coated peanuts is usually to wrap a layer of syrup on the outside of the peanut kernels, and then use the viscosity of the syrup to wrap the coating powder on the outside of the peanut kernels, focusing on the flavor of the product and ignoring the nutritional appeal of the product ; and the syrup currently used is usually boiled with white granulated sugar and purified water, which has a higher sugar content and a higher fat content in peanut beans. If you eat too much, you will get fat easily, which makes many people who love beauty and hyperglycemia , high blood pressure, high blood fat consumers can only stay away from it, dare not buy, eat

For example, the patent application No. 201410381335.2 "A Low-sugar Hericium Hericium Coated Peanut and Its Preparation Method" changes the coating process, replaces part of the sucrose with xylitol, reduces the input of starch syrup, and reduces the sugar concentration; but it is only in Reduced the amount of sucrose to a certain extent, consumers still dare not eat too much

In addition, because many coated peanuts are currently processed through frying, puffing, and baking, people are prone to get angry after eating coated peanuts. Therefore, no matter how good the taste of coated peanuts is, people dare not eat too much

Moreover, after baking, because the coated peanut products cannot effectively isolate oxygen and moisture, the products are prone to rapid oxidation and spoilage, which greatly shortens the shelf life of the products and affects the shelf life and product exports.

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