Preparation process of low-fat high-protein peanut leisure food based on calcium alginate gel technology

Abstract

The invention discloses a preparation process of low-fat high-protein peanut leisure food based on a calcium alginate gel technology, which comprises the following steps: S1, weighing 0.5-1.25 g of sodium alginate, adding 50 mL of warm water to prepare a 1-2.5% sodium alginate solution, weighing 6.5-16.5 g of peanut protein powder, and continuously dissolving in the sodium alginate solution; s2, sucking a solution mixed with sodium alginate by using a rubber head dropper, dripping the solution into a mold, and adding 1-4 crushed peanuts / peanut meal into the mold; s3, the mold is put into a refrigerator at-20 DEG C to be frozen for 1 h; s4, weighing 0.5 g-2 g of calcium lactate, adding the calcium lactate into 50 mL of water to prepare a 1%-4% calcium lactate solution, demolding the mold, pouring the mold into the calcium lactate solution, and cross-linking for 2 hours; and S5, taking out from the calcium lactate solution, filtering in clear water, putting into an oven at 45 DEG C for 1-2.5 hours, and then putting into an oven at 150 DEG C for 12 minutes. The low-fat high-protein peanut leisure food is developed by combining the crushed peanuts or peanut meal with a calcium alginate gel technology for the first time, and the low-fat high-protein peanut leisure food has a wide application prospect in the green leisure healthy peanut leisure food industry.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a low-fat and high-protein peanut snack food developed based on calcium alginate gel technology. Background Art

[0002] Calcium alginate gel technology is a method of forming a gel by chelating sodium alginate and calcium lactate. Sodium alginate is a polysaccharide compound extracted from seaweed, which has good gel properties and biocompatibility. Its structure contains a large number of carboxyl groups, which dissociate into negative charges in water, making the sodium alginate molecules negatively charged. The calcium ion of calcium lactate is a divalent cation with two positive charges. When calcium lactate is added to the sodium alginate solution, the positively charged calcium ions will combine with the negatively charged carboxyl groups in the sodium alginate. This connection cross-links the molecules of the sodium alginate to form a three-dimensional network structure, thereby forming a gel.

[0003] Calcium alginate gel has good solubility in water, is easy to mix with other food ingredients, has a simple preparation process, and is not prone to suspended matter or precipitation. It is generally considered healthy and safe. It is also rich in calcium ions, which can increase the calcium ion content in food and will not cause obvious adverse reactions or allergic reactions in the human body in food. However, it also has certain disadvantages. The technical cost of calcium alginate gel is relatively high, which will increase the production cost of food; high-concentration calcium alginate gel will affect the taste of food, making it too viscous or gelatinous, which does not meet the preferences of consumers.

[0004] Calcium alginate gel technology is often used as a food thickener and stabilizer. It is used to thicken dairy products such as cheese, yogurt, and cream to improve the taste and stability of the product; it can form a stable gel structure in jelly and pudding to give it a suitable taste and consistency; in the production process of meat products such as ham, meatballs, and sausages, it can be used to improve the texture and taste of the product, increase the processability and flavor of the food; it can also be used in the production of condiments and soy sauce to enhance stability. At present, there is no application of calcium alginate gel technology in peanut snacks.

[0005] Peanut snacks are various snack foods made from peanuts. As the world's largest peanut producer and exporter, my country has a huge market for peanut snacks. Wrapped and fried peanut snacks, which occupy a large market share, have high sugar and fat content, and long-term excessive consumption can easily lead to obesity. With the development of society and the improvement of people's living standards, consumers' demand for food safety and health is also increasing, and they prefer low-fat, high-protein peanut snacks. The peanut snack industry is showing a trend of diversification and health.

[0006] Therefore, using peanut crumbs / peanut meal as the main raw material and using calcium alginate gel technology to develop low-fat, high-protein peanut products has broad application prospects in the green and healthy peanut snack food industry. Compared with traditional fried peanuts and coated peanuts, the peanut snack food produced by this technology not only retains the original taste of peanuts, but also increases the protein content, reduces the fat content, and improves the nutritional value, which is worthy of promotion and application. Summary of the invention

[0007] The present invention aims to solve the above problems and provides a preparation process of low-fat and high-protein peanut snack food based on calcium alginate gel technology. The preparation process steps are as follows: S1: Raw material preparation: weigh 0.5 g-1.25 g sodium alginate and add 50 mL warm water to prepare 1%-2.5% sodium alginate solution. After fully dissolved, weigh 6.5 g-16.5 g peanut protein powder and continue to dissolve in the sodium alginate solution; S2: Introducing into the mold: Use a rubber-tipped dropper to draw the mixed solution of sodium alginate and drip it into the mold, then add 1-4 peanut pieces / peanut meal (0.4 cm*0.4 cm*0.4 cm, 0.12 g in total) into the mold; S3: Freezing molding: Place the mold in a -20℃ refrigerator and freeze for 1 h; S4: Demolding and crosslinking: Weigh 0.5 g-2 g of calcium lactate and add it to 50 mL of water to prepare a 1%-4% calcium lactate solution. After it is fully dissolved, demold the mold and pour it into the calcium lactate solution for crosslinking for 2 h. S5: Baking: Take out the cross-linked beads from the calcium lactate solution, filter them in clean water, put them in a 45°C oven for 1h-2.5h, and finally put them in an oven with a top and bottom temperature of 150°C for 12 min.

[0008] Based on the above technical solution, the step S1: raw material preparation: weigh 1 g of sodium alginate and add 50 mL of warm water to prepare a 2% sodium alginate solution. After it is fully dissolved, weigh 13 g of peanut protein powder and continue to dissolve it in the sodium alginate solution.

[0009] Based on the above technical solution, the step S2: introducing into the mold: using a rubber-tipped dropper to absorb the mixed solution of sodium alginate and drip it into the mold, and then adding 3 peanut pieces / peanut meal into the mold.

[0010] Furthermore, the volume of the crushed peanuts / peanut meal is 0.4 cm*0.4 cm*0.4 cm / peanut, and the weight is 0.4 g / peanut.

[0011] Furthermore, the production process of the peanut crumbs is as follows: high-quality peanuts → cleaning → baking → peeling → grinding; the production process of the peanut meal is as follows: high-quality peanuts → removing the red skin → peanut kernels → cleaning and removing impurities → conditioning → cold pressing → cold pressing crude oil → high-quality peanut meal.

[0012] Crushed peanuts are made by frying and roasting raw peanuts at 180℃ for more than ten minutes and then grinding them. They are also rich in protein and oil, especially high in fat, which contains 40%-50%; the protein content is about 30%. Cold-pressed peanut meal is a byproduct obtained by the process of low-temperature pressing of peanut oil. This process does not use heating, thus maintaining the nutrients in the peanut meal, especially protein and dietary fiber. The protein content is about 40%-50%, while most of the oil is squeezed out, with a content of only 1%-5%.

[0013] Based on the above technical solution, step S4: demoulding and cross-linking: weigh 1 g of calcium lactate and add it to 50 mL of water to prepare a 2% calcium lactate solution. After it is fully dissolved, demould the mold and pour it into the calcium lactate solution for cross-linking for 2 hours.

[0014] Based on the above technical solution, the step S5: baking: taking the cross-linked balls out of the calcium lactate solution, filtering them in clean water, putting them in a 45°C oven for 2 hours, and finally putting them in an oven with a top and bottom temperature of 150°C for 12 minutes.

[0015] Further preferably, the best preparation process steps are: S1: Raw material preparation: weigh 1 g of sodium alginate and add 50 mL of warm water to prepare a 2% sodium alginate solution. After it is fully dissolved, weigh 13 g of peanut protein powder and continue to dissolve it in the sodium alginate solution; S2: Introducing into the mold: Use a rubber-tipped dropper to absorb the mixed solution of sodium alginate and drip it into the mold, then add 3 peanut pieces / peanut meal (0.4 cm*0.4 cm*0.4 cm, 0.12 g in total) into the mold; S3: Freezing molding: Place the mold in a -20℃ refrigerator and freeze for 1 h; S4: Demolding and crosslinking: Weigh 1 g of calcium lactate and add it to 50 mL of water to prepare a 2% calcium lactate solution. After it is fully dissolved, demold the mold and pour it into the calcium lactate solution for crosslinking for 2 h. S5: Baking: Take the cross-linked beads out of the calcium lactate solution, filter them in clean water, put them in a 45°C oven for 2 hours, and finally put them in an oven with a top and bottom temperature of 150°C for 12 minutes.

[0016] Based on the same invention, the present invention also provides a low-fat and high-protein peanut leisure product, which is prepared by the above-mentioned preparation process.

[0017] The low-fat and high-protein peanut snack product provided by the present invention has a similar sensory score and an average diameter similar to that of coated peanuts compared to fried peanuts and coated peanuts on the market. In terms of product hardness, calcium alginate gel peanuts are similar to coated peanuts; in terms of product crispness, they are similar to fried peanuts and coated peanuts. The fat content of the calcium alginate gel peanut crumbs and peanut meal products prepared by us are 24% and 1.4%, respectively, which are much lower than fried peanuts (49.7%), and the protein and lipid content are 37.4% and 54.7%, respectively, which are much higher than fried peanuts (24.6%) and coated peanuts (13.9%).

[0018] The present invention has the following advantages / benefits: The present invention combines peanut crumbs or peanut meal with calcium alginate gel technology for the first time to develop a low-fat and high-protein peanut snack food; through sensory evaluation and texture testing, the formula and process parameters for preparing peanut crumbs / peanut meal products are optimized; the protein content and fat content are tested, and the fat contents of the prepared calcium alginate gel peanut crumbs and peanut meal products are 24% and 1.4% respectively, and the protein and fat contents are 37.4% and 54.7% respectively. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the prior art descriptions are briefly introduced below. Obviously, the drawings described below are only one embodiment of the present invention, and for ordinary technicians in this field, other implementation drawings can be derived from the provided drawings without creative work.

[0020] Figure 1 : The effect of sodium alginate concentration on product appearance of the present invention; wherein, (A) peanut crumbs product before baking; (B) peanut crumbs product after baking; (C) peanut meal product before baking; (D) peanut meal product after baking.

[0021] Figure 2 : The effect of sodium alginate concentration of the present invention on product texture characteristics and sensory scores; wherein, (A) peanut crumbs product; (B) peanut meal product.

[0022] Figure 3 : The effect of calcium lactate concentration on product appearance of the present invention; wherein, (A) peanut crumbs product before baking; (B) peanut crumbs product after baking; (C) peanut meal product before baking; (D) peanut meal product after baking.

[0023] Figure 4 : The effect of sodium calcium lactate concentration on product texture characteristics and sensory scores of the present invention; wherein, (A) peanut crumbs product; (B) peanut meal product.

[0024] Figure 5 : The effect of the concentration of the peanut protein powder of the present invention on the appearance of the product; wherein, (A) before the peanut crumbs product is baked; (B) after the peanut crumbs product is baked; (C) before the peanut meal product is baked; (D) after the peanut meal product is baked.

[0025] Figure 6 : The effect of the concentration of the peanut protein powder of the present invention on the product texture characteristics and sensory scores; wherein, (A) peanut crumbs product; (B) peanut meal product.

[0026] Figure 7 : The effect of the peanut crumbs / peanut meal content on the product appearance of the present invention; wherein, (A) the peanut crumbs product before baking; (B) the peanut crumbs product after baking; (C) the peanut meal product before baking; (D) the peanut meal product after baking.

[0027] Figure 8 : The influence of the peanut crumbs / peanut meal content of the present invention on the product texture characteristics and sensory scores; wherein, (A) peanut crumbs product; (B) peanut meal product.

[0028] Fig. 9 : The effect of the baking time of the present invention on the appearance of the product; wherein, (A) before baking the peanut crumbs product; (B) after baking the peanut crumbs product; (C) before baking the peanut meal product; (D) after baking the peanut meal product.

[0029] Fig.10 : The effect of the baking time of the present invention on the texture characteristics and sensory scores of the products; wherein, (A) peanut crumbs product; (B) peanut meal product.

[0030] Fig.11 : The calcium alginate gel peanut snack food is prepared under the optimal process conditions of the present invention; wherein, (A) the peanut crushed product before baking; (B) the peanut crushed product after baking; (C) the peanut meal product before baking; (D) the peanut meal product after baking.

[0031] Fig.12 : Changes in hardness and brittleness of the products during storage of the present invention; wherein, (A) peanut crushed product; (B) peanut meal product. DETAILED DESCRIPTION

[0032] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. The following embodiments are only for illustrating the present invention, and are not intended to limit the scope of the present invention in any way. Based on the embodiments in the present invention, all other embodiments obtained by those skilled in the art without making creative work are within the scope of protection of the present invention. The experimental methods used in the present invention are conventional methods unless otherwise specified. The materials, reagents, etc. used in the present invention, unless otherwise specified, can be obtained from commercial channels. In addition, other terms used in the present invention, unless otherwise specified, generally have the meanings commonly understood by those of ordinary skill in the art.

[0033] Embodiment 1: 1.1 Preparation method of calcium alginate gel peanuts Dissolve 1 g of sodium alginate in 50 mL of distilled water to prepare a 2% sodium alginate solution; add 13 g of peanut protein powder to the sodium alginate solution, and after fully dissolving, use a rubber-tipped dropper to drip into a 1 cm spherical mold, add peanut crumbs / peanut meal of the same size (0.4 cm*0.4 cm*0.4 cm, 3 pieces, a total of 0.12 g), and put it in the refrigerator for 1 hour. After demolding, put it in a 2% calcium lactate solution for cross-linking for 2 hours, remove the water and filter it, bake it in a 45℃ oven for 2 hours, and bake it in a 150℃ oven for 12 minutes, turning it over during the period to prevent it from being burned. The various indicators of the product were tested through sensory evaluation and texture testing.

[0034] 1.2 Sensory evaluation The evaluation team was composed of 10 professionals with certain evaluation experience, who scored the peanut products on a 10-point scale based on four indicators: color, taste, shape, and texture. The scoring criteria for sensory evaluation are shown in Table 1.

[0035] Table 1: Sensory evaluation scoring criteria

[0036] 1.3 Texture test All samples were uniformly balanced at room temperature for 30 minutes before testing. Samples of the same size, shape and color were selected, and the texture characteristics of peanut products were tested using a texture analyzer. The texture characteristics of peanut products were tested using a TA-36 cylindrical probe (diameter 36 mm) and the "TPA" mode. The measurement parameters were as follows: pre-test speed was 1.0 mm / s, test speed was 1.0 mm / s, post-test speed was 1.0 mm / s, interval time was 1 s, target value compression deformation was 40%, and trigger force was 5 gf. The breaking force of the sample during the compression process represents hardness, and the distance to reach the maximum force, that is, the deformation distance, represents brittleness.

[0037] 1.4 Determination of protein and fat content According to the second method of GB 5009.6-2016, the fat content of peanut crumbs / peanut meal products is determined by acid hydrolysis method.

[0038] The protein content of peanut crumbs / peanut meal products was determined by the Kjeldahl method according to the first method of GB 5009.5-2016.

[0039] 1.5 Optimization of Processing Conditions for Calcium Alginate Gel Peanuts Calcium alginate gel peanuts were prepared with peanut crumbs / peanut meal as the main ingredients and peanut protein powder, sodium alginate and calcium lactate as auxiliary materials. First, a single factor experiment was conducted to obtain the optimal values ​​of sodium alginate concentration, calcium lactate concentration, peanut protein powder concentration, peanut crumb content and baking time based on sensory scores and texture data, and to optimize the preparation process of gel peanuts.

[0040] Embodiment 2: 2.1 Effect of sodium alginate concentration on product sensory evaluation and texture characteristics With peanut crumbs and peanut meal as the main ingredients, the concentration of calcium lactate was set to 2%, the concentration of peanut protein powder was set to 26%, the amount of peanut crumbs / peanut meal was set to 3 pieces (0.12g), the baking time was set to 2 h, and the concentration of sodium alginate was set to 1%, 1.5%, 2%, and 2.5%, and 4 kinds of peanut crumb products and 4 kinds of peanut meal products were obtained respectively. The appearance and average diameter of the products before and after baking are shown in Figure 2. Figure 1 The sensory evaluation and texture test results are shown in Figure 2 The experimental results show that when the sodium alginate concentration is 2%, the product has good sensory quality, and the hardness and brittleness are appropriate.

[0041] As the concentration of sodium alginate increases from 1% to 2.5%, the sensory score increases first and then decreases. When the concentration of sodium alginate is 2%, the sensory score of the product is the highest. This is because when the concentration of sodium alginate is too low, the gel strength is insufficient and the stability is reduced due to cross-linking with calcium lactate, and the gel structure is easily lost. In addition, after baking, the internal peanut crumbs and peanut meal are easily exposed, which makes it easy for the outside to be burnt while the inside is not completely crisp, and the shape is not full and round, and the product has poor brittleness. When the concentration of sodium alginate exceeds 2%, the sodium alginate has a strong fishy smell, which will cause the roasted peanut product to have a slightly bitter taste. In addition, if the concentration is too high, the sodium alginate is not easy to dissolve, resulting in uneven internal distribution and a slightly poor taste.

[0042] 2.2 Effect of calcium lactate concentration on product sensory evaluation and texture characteristics With peanut crumbs and peanut meal as the main ingredients, the sodium alginate concentration was set to 2%, the peanut protein powder concentration was set to 26%, the amount of peanut crumbs / peanut meal was set to 3 (0.12 g), the baking time was set to 2 h, and the calcium lactate concentration was set to 1%, 2%, 3%, and 4%, and 4 kinds of peanut crumb products and 4 kinds of peanut meal products were obtained respectively. The appearance and average diameter of the products before and after baking are shown in Figure 2. Figure 3 The sensory evaluation and texture test results are shown in Figure 4 The experimental results show that when the concentration of calcium lactate is 2%, the product has good sensory quality, and the hardness and crispness are appropriate.

[0043] As the concentration of calcium lactate increases from 1% to 4%, the sensory score increases first and then decreases. When the concentration of calcium lactate is 2%, the sensory score of the product is the highest. This is because when the concentration of calcium lactate is too low, cross-linking with sodium alginate will lead to insufficient gel strength, decreased stability, and easy loss of gel structure. In addition, after baking, the internal peanut crumbs / peanut meal are easily exposed, making it easy to burn on the outside and not completely crisp on the inside. The shape is not full and round, and the crispness of the product is poor. When the concentration of calcium lactate exceeds 2%, the roasted peanut product will be slightly salty, resulting in a slightly poor taste.

[0044] 2.3 Effect of peanut protein powder concentration on product sensory evaluation and texture characteristics With peanut crumbs and peanut meal as the main ingredients, the sodium alginate concentration was set to 2%, the calcium lactate concentration was set to 2%, the amount of peanut crumbs / peanut meal was set to 3 (0.12 g), the baking time was set to 2 h, and the peanut protein powder concentration was set to 13%, 19%, 26%, and 33%, respectively, to obtain 4 kinds of peanut crumb products and 4 kinds of peanut meal products. The appearance and average diameter of the products before and after baking are shown in Figure 2. Figure 5 The sensory evaluation and texture test results are shown in Figure 6 The experimental results show that when the concentration of peanut protein powder is 26%, the product has good sensory quality, and the hardness and crispness are appropriate.

[0045] As the concentration of peanut protein increases from 13% to 33%, the sensory score increases first and then decreases. When the concentration of peanut protein powder is 26%, the sensory score of the product is the highest. This is because when the concentration of peanut protein powder is low, the mellow flavor of the product is not strong enough to cover the fishy smell of sodium alginate well, and more pores will appear inside after baking, and the crispness of the product is poor; when the concentration of peanut protein powder exceeds 26%, the solution of sodium alginate and peanut protein powder is more viscous, resulting in excessive hardness of the product.

[0046] 2.4 Effect of peanut crumbs / peanut meal content on product sensory evaluation and texture characteristics Peanut crumbs and peanut meal were used as the main ingredients. The sodium alginate concentration was set to 2%, the calcium lactate concentration was set to 2%, the peanut protein powder concentration was set to 26%, the baking time was set to 2 h, and the amount of peanut crumbs / peanut meal added was set to 1 (0.04 g), 2 (0.08 g), 3 (0.12 g), and 4 (0.16 g). Four kinds of peanut crumb products and four kinds of peanut meal products were obtained, respectively. The appearance and average diameter of the products before and after baking are shown in Figure 2. Figure 7 The sensory evaluation and texture test results are shown in Figure 8 The experimental results show that when the amount of peanut crumbs / peanut meal added is 3 pieces (0.12 g), the product has good sensory quality, and the hardness and crispness are appropriate.

[0047] As the amount of crushed peanuts / peanut meal added increased from 1 (0.04 g) to 4 (0.16 g), the sensory score first increased and then decreased. When the amount of crushed peanuts / peanut meal added was 3 (0.12 g), the sensory score of the product was the highest. This is because when the amount of crushed peanuts / peanut meal added was small, the proportion of calcium alginate was large, the aroma of peanut alcohol was weakened, and the crispness was weakened; when the amount of crushed peanuts / peanut meal added exceeded 3 (0.12 g), the crushed peanuts / peanut meal were easily exposed to the outside, and the exposed peanuts were slightly burnt, and the product shape was poor.

[0048] 2.5 Effect of baking time on product sensory evaluation and texture characteristics With peanut crumbs and peanut meal as the main ingredients, the sodium alginate concentration was set to 2%, the calcium lactate concentration was set to 2%, the peanut protein powder concentration was set to 26%, the amount of peanut crumbs / peanut meal was set to 3 (0.12g), and the baking time was set to 1 h, 1.5 h, 2 h, and 2.5 h, and 4 kinds of peanut crumb products and 4 kinds of peanut meal products were obtained respectively. The appearance and average diameter of the products before and after baking are shown in Figure 2. Fig. 9 The sensory evaluation and texture test results are shown in Fig.10 The experimental results show that when the baking time is 2 h, the product has good sensory quality, and the hardness and crispness are appropriate.

[0049] As the baking time increases from 1 h to 2.5 h, the sensory score increases first and then decreases. When the baking time is 2 h, the sensory score of the product is the highest. This is because when the baking time is short, the outside is relatively dry but the inside is relatively wet, which will cause the inside to not be completely dried and the crispness of the product to be poor; when the baking time exceeds 2 h, the outside will easily burn and produce bitterness, and the taste and shape of the product will be poor.

[0050] In summary, 2.1-2.5 show that the optimal process conditions for calcium alginate gel peanuts are 2% sodium alginate concentration, 2% calcium lactate concentration, 26% peanut protein powder concentration, 3 peanut crumbs / peanut meal added (0.12 g), and 45°C baking time for 2 h.

[0051] Example 3: Storage stability Calcium alginate gel peanuts were prepared under the above optimal process conditions. The appearance and average diameter of the product are shown in Fig.11 The storage conditions are vacuum storage at room temperature and away from light, and the changes in hardness and brittleness are detected using a texture analyzer ( Fig.12 The experimental results show that the hardness and brittleness of peanut crumbs and peanut meal products did not change significantly within one month.

[0052] Example 4: Comparison with other peanut snacks on the market According to the relevant information, the oil content of fresh peanuts is about 25%, and the protein content is about 12%; the oil content of dried peanuts is about 50%, and the protein content is about 44%; the oil content of roasted peanuts is about 45%, and the protein content is about 30%. The prepared calcium alginate gel peanut crumbs and peanut meal products were compared with fried peanuts and coated peanuts purchased on the market (Table 2).

[0053] The experimental results show that the calcium alginate gel peanut crumbs and peanut meal products have similar sensory scores to fried peanuts and coated peanuts, and have similar average diameters to coated peanuts. In terms of product hardness, the calcium alginate gel peanuts are similar to coated peanuts; in terms of product crispness, they are similar to fried peanuts and coated peanuts. The fat content of the calcium alginate gel peanut crumbs and peanut meal products we prepared was 24% and 1.4%, respectively, which is much lower than fried peanuts (49.7%), and the protein and lipid content was 37.4% and 54.7%, respectively, which is much higher than fried peanuts (24.6%) and coated peanuts (13.9%).

[0054] Table 2 Comparison of calcium alginate gel peanut products and other peanut snacks

[0055] * This product is provided by Baoquan Peanut Products Co., Ltd.

[0056] In summary, as described in Examples 1-4, peanut crumbs / peanut meal are used as the main raw materials, sodium alginate, calcium lactate, and peanut protein powder are used as auxiliary materials to develop low-fat and high-protein peanut snack foods. The optimized process conditions are: the concentration of sodium alginate solution is 2%, the concentration of calcium lactate solution is 2%, the concentration of peanut protein powder is 26%, the amount of peanut crumbs / peanut meal added is 3 (0.4cm*0.4cm*0.4cm, a total of 0.12g), the baking conditions are 45℃ baking for 2h, and finally placed in an oven with a top and bottom temperature of 150℃ for 12min.

[0057] The specific method is 1) raw material preparation; 2) introduction into mold; 3) freezing molding; 4) demoulding and cross-linking; 5) baking.

[0058] 1) Raw material preparation: Weigh 1 g of sodium alginate and add it to 50 mL of warm water to prepare a 2% sodium alginate solution. After it is fully dissolved, weigh 13 g of peanut protein powder and continue to dissolve it in the sodium alginate solution.

[0059] 2) Introducing into the mold: Use a rubber-tipped dropper to absorb the mixed solution of sodium alginate and drop it into the mold. Then add 3 pieces of crushed peanuts / peanut meal (0.4 cm*0.4 cm*0.4 cm, a total of 0.12 g) into the mold.

[0060] 3) Freezing molding: Place the mold in a -20℃ refrigerator and freeze for 1 hour.

[0061] 4) Demolding and crosslinking: Weigh 1 g of calcium lactate and add it to 50 mL of water to prepare a 2% calcium lactate solution. After it is fully dissolved, demold the mold and pour it into the calcium lactate solution for crosslinking for 2 h.

[0062] 5) Baking: Take out the cross-linked balls from the calcium lactate solution, filter them in clean water, put them in a 45°C oven for 2 hours, and finally put them in an oven with a top and bottom temperature of 150°C for 12 minutes.

[0063] It is understandable that those skilled in the art can make equivalent substitutions or changes based on the technical solution and concept of the present invention, and all these changes or substitutions should fall within the protection scope of the claims attached to the present invention.

Claims

1. A preparation process of low-fat and high-protein peanut snack food based on calcium alginate gel technology, characterized in that: The preparation process steps are as follows: S1: Raw material preparation: weigh 0.5 g-1.25 g sodium alginate and add 50 mL warm water to prepare 1%-2.5% sodium alginate solution. After fully dissolved, weigh 6.5 g-16.5 g peanut protein powder and continue to dissolve in the sodium alginate solution; S2: Introducing into the mold: Use a rubber-tipped dropper to absorb the mixed solution of sodium alginate and drop it into the mold, then add 1-4 crushed peanuts / peanut meal into the mold; S3: Freezing molding: Place the mold in a -20℃ refrigerator and freeze for 1 h; S4: Demolding and crosslinking: Weigh 0.5 g-2 g of calcium lactate and add it to 50 mL of water to prepare a 1%-4% calcium lactate solution. After it is fully dissolved, demold the mold and pour it into the calcium lactate solution for crosslinking for 2 h. S5: Baking: Take out the cross-linked beads from the calcium lactate solution, filter them in clean water, put them in a 45°C oven for 1 h-2.5 h, and finally put them in an oven with a top and bottom temperature of 150°C for 12 min.

2. The preparation process of a low-fat and high-protein peanut snack food based on calcium alginate gel technology according to claim 1, characterized in that: Step S1: Raw material preparation: weigh 1 g of sodium alginate and add it into 50 mL of warm water to prepare a 2% sodium alginate solution. After the sodium alginate solution is fully dissolved, weigh 13 g of peanut protein powder and continue to dissolve it in the sodium alginate solution.

3. The preparation process of a low-fat and high-protein peanut snack food based on calcium alginate gel technology according to claim 1, characterized in that: The step S2: introducing into the mold: using a rubber-tipped dropper to absorb the mixed solution of sodium alginate and drip it into the mold, and then adding 3 peanut pieces / peanut meal into the mold.

4. The preparation process of a low-fat and high-protein peanut snack food based on calcium alginate gel technology according to claim 3, characterized in that: The volume of the crushed peanuts / peanut meal is 0.4 cm*0.4 cm*0.4 cm / peanut, and the weight is 0.4 g / peanut.

5. The preparation process of a low-fat and high-protein peanut snack food based on calcium alginate gel technology according to claim 1, characterized in that: The step S4: demoulding and cross-linking: weigh 1 g of calcium lactate and add it into 50 mL of water to prepare a 2% calcium lactate solution. After it is fully dissolved, demould the mold and pour it into the calcium lactate solution for cross-linking for 2 h.

6. The preparation process of a low-fat and high-protein peanut snack food based on calcium alginate gel technology according to claim 1, characterized in that: The step S5: baking: the cross-linked small balls are taken out from the calcium lactate solution, filtered in clean water, placed in a 45°C oven for 2 h, and finally placed in an oven with a top and bottom temperature of 150°C for 12 min.

7. A peanut crumb product prepared by the preparation process according to any one of claims 1 to 6.

8. A peanut meal product prepared by the preparation process according to any one of claims 1 to 6.

9. A low-fat, high-protein peanut snack food, characterized in that: The method is prepared by any one of the preparation processes of claims 1 to 6.

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