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Chewing-resistant semi-degreased leisure peanuts and preparation method thereof

A semi-skimmed, chewable technology, applied in food ingredients as antimicrobial preservation, food science, edible seed preservation, etc., can solve the problems that cannot meet the needs of low-fat and low-calorie products, high oil content, etc.

Pending Publication Date: 2021-09-14
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the commercially available peanut kernels are roasted and fried peanuts with high oil content, which cannot well meet people's demand for low-fat and low-calorie products

Method used

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  • Chewing-resistant semi-degreased leisure peanuts and preparation method thereof
  • Chewing-resistant semi-degreased leisure peanuts and preparation method thereof
  • Chewing-resistant semi-degreased leisure peanuts and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0045]A preparation method for chewable semi-skimmed recreational peanuts, comprising: pressing peanut kernels with a water content of 6% at a temperature of 40°C and a pressure of 4-6MPa for 30 minutes to obtain defatted peanut kernels with a fat content of 40%, which is used for later use; Put the peanut kernels into seasoning water and boil the peanuts for 20 minutes to obtain compound peanut kernels with a water content of 41 wt %; dry the obtained compound peanut kernels in the air, heat them in a hollow baking pan at 80° C., and air-dry them for 1.5 hours to obtain Casual peanuts.

Embodiment 2

[0047] A preparation method of chewable semi-skimmed recreational peanuts, comprising: pressing peanut kernels with a water content of 7% at a temperature of 50°C and a pressure of 4-8 MPa for 40 minutes to obtain defatted peanut kernels with a fat content of 38%, which are used for later use; Put the peanut kernels into seasoning water and boil the peanuts for 15 minutes to obtain complex peanut kernels with a water content of 42% by weight; dry the obtained complex peanut kernels in the air, heat them in a hollow baking pan at 115°C, and air-dry them for 20 minutes to obtain leisure peanut.

Embodiment 3

[0049] A preparation method of chewable semi-skimmed recreational peanuts, comprising pressing peanut kernels with a water content of 7% at a temperature of 40°C and a pressure of 2-8 MPa for 1 hour to obtain defatted peanut kernels with a fat content of 35%, which are used for later use; the above defatted peanut kernels are taken , boil peanuts in seasoning water for 10 minutes to obtain complex peanut kernels with a water content of 44wt%; dry the obtained complex peanut kernels in the air, heat air in a hollow baking pan at 115°C, and air-dry for 22.5min to obtain casual peanuts .

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Abstract

The invention relates to chewing-resistant semi-degreased leisure peanuts and a preparation method thereof. The preparation method of the leisure peanuts comprises the following steps: providing peanut kernels with the fat content of 25wt%-45wt%; pre-cooking the peanut kernels to obtain complex peanut kernels with the water content of 30wt%-45wt%; and drying the complex peanut kernels to prepare the leisure peanuts. The water content of the leisure peanuts is 8wt%-13wt%, and the fat content of the leisure peanuts is 20wt%-40wt%. The prepared leisure peanuts are flexible in taste, elastic, palatable and chewy.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to chewable semi-skimmed leisure peanuts and a preparation method thereof. Background technique [0002] Peanut is the fourth largest oil crop in the world. Peanut kernels contain about 50% fat, mostly unsaturated fatty acids; high-fat food contains a lot of energy, and the calorie density of fat is twice that of protein and carbohydrates. Long-term consumption can easily make the body dynamic Imbalanced energy balance; increased intake of peanuts increases risk of obesity, and high fat content of peanuts limits consumption of peanuts as a snack product. [0003] There are various ways to make peanut snack food, such as frying, boiling, frying, roasting and so on. Commercially available peanut kernels are mostly roasted and fried peanuts with high oil content, which cannot well meet people's demand for low-fat and low-calorie products. CN105595284A discloses a method for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/20A23L5/10A23L5/00A23B9/30A23B9/26
CPCA23L25/20A23L5/20A23L5/13A23L5/00A23B9/30A23B9/26A23V2002/00A23V2200/10A23V2300/10
Inventor 王强焦博陈奕颖胡晖王琛
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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