A kind of peanut essence and preparation method thereof

Abstract

The invention discloses a peanut flavor and a preparation method thereof. The peanut flavor comprises the following raw materials in parts by weight: 0.05-0.1 parts of 2,4-undecadienal, 0.05-0.1 parts of 2-methyl-2-pentenal, 0.05-0.1 parts of 2,6-dimethyl-5-heptenal, and 0.05-0.1 parts of 3-(2-furanyl)acrolein. The invention compounds the peanut flavor, adds the peanut flavor to water used for steaming and cooking peanuts, and bakes the peanuts without stir-frying them, so that the steamed peanuts have the flavor of stir-fried peanuts.

Description

Technical Field

[0001] The invention belongs to the technical field of flavors, and in particular relates to a peanut flavor and a preparation method thereof. Background Art

[0002] Edible flavors are food additives made from various edible spices and permitted additives, used to enhance the flavor of food. Edible flavors are mainly divided into natural flavors and synthetic flavors. Among them, synthetic flavors can be divided into flavors obtained through microbial fermentation or enzymatic reaction, and flavors obtained through Maillard reaction of heating protein and reducing sugar.

[0003] Peanuts are popular as both a snack and a restaurant food. There are three main ways to eat peanuts: (1) stir-frying; (2) eating directly; and (3) steaming. Peanuts eaten directly or steamed are not as crispy as stir-fried peanuts. However, due to the different sizes of peanuts, when stir-frying peanuts, the large peanuts are just cooked while the small peanuts are already burnt, making it difficult to make the peanuts have a consistent color, aroma and taste. In addition, the high processing temperature of stir-fried peanuts results in a short shelf life and easy oxidation and taste change. Summary of the invention

[0004] In view of the above-mentioned deficiencies in the prior art, a peanut essence is provided. When steaming peanuts, the peanut essence is added to the water used for steaming, and then baked without stir-frying the peanuts, so that the steamed peanuts have the flavor of stir-fried peanuts, and the inconsistency of color, aroma and taste of the stir-fried peanuts due to the inconsistency of peanut sizes is avoided.

[0005] The object of the present invention is to provide a peanut flavor, which comprises the following raw materials in parts by weight: 0.05-0.1 parts of 2,4-undecadienal, 0.05-0.1 parts of 2-methyl-2-pentenal, 0.05-0.1 parts of 2,6-dimethyl-5-heptenal, and 0.05-0.1 parts of 3-(2-furanyl)acrolein.

[0006] In some embodiments of the present invention, the peanut flavor further includes 0.1 to 0.5 parts of 4-methyl-5-vinylthiazole.

[0007] In some embodiments of the present invention, the peanut flavor further includes 0.1 to 0.5 parts of 2-acetylthiazole.

[0008] In some embodiments of the present invention, the peanut flavor further includes 40-73 parts of peanut oil and 5-8 parts of peanut meal.

[0009] In some embodiments of the present invention, the peanut flavor further includes 10 to 20 parts of an emulsifier, 0.01 to 0.05 parts of a preservative, 0.1 to 0.5 parts of an antioxidant and 50 to 70 parts of water.

[0010] In some embodiments of the present invention, the emulsifier is selected from at least one of glyceryl monostearate, glyceryl monocaprylate, and Span 60.

[0011] In some embodiments of the present invention, the preservative is selected from at least one of potassium sorbate, sodium benzoate, benzoic acid, sorbic acid, and ethyl paraben.

[0012] In some embodiments of the present invention, the antioxidant is selected from 2,6-di-tert-butyl-4-methylphenol.

[0013] Another object of the present invention is to provide a method for preparing the peanut flavor, comprising the following steps:

[0014] S1. Mix peanut meal and water, perform sonication, and remove solids by centrifugation to obtain a mixture A;

[0015] S2. 2,4-undecadienal, 2-methyl-2-pentenal, 2,6-dimethyl-5-heptenal, 3-(2-furyl)acrolein and optionally 4-methyl-5-vinylthiazole, optionally 2-acetylthiazole are mixed, and peanut oil and an antioxidant are added to obtain a mixture B;

[0016] S3. Mix the emulsifier and the preservative, add the mixture B and the mixture A in sequence, stir evenly, and obtain peanut flavor.

[0017] In some embodiments of the present invention, in S1, the ultrasonic time is 0.5 to 1 hour.

[0018] Another object of the present invention is to provide a steamed peanut, which is prepared by the following preparation method:

[0019] Mix peanuts and water, add salt and the peanut essence, stir evenly, soak, heat and steam, dry and bake to obtain steamed peanuts.

[0020] In some embodiments of the present invention, the soaking time is 5 to 8 hours.

[0021] In some embodiments of the present invention, the temperature-raising cooking is boiling water cooking.

[0022] In some embodiments of the present invention, the heating and steaming time is 0.5 to 1 hour.

[0023] In some embodiments of the present invention, the drying temperature is room temperature.

[0024] In some embodiments of the present invention, the baking temperature is 110-130° C. and the baking time is 1-2 hours.

[0025] In some embodiments of the present invention, the mass ratio of the peanuts, the peanut essence and water is 1:0.05~0.2:4~6.

[0026] In some embodiments of the present invention, the mass ratio of the peanuts, the peanut essence and water is 1:0.1:5.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] (1) The present invention prepares an essence with a flavor similar to that of stir-fried peanuts by combining 2,4-undecadienal, 2-methyl-2-pentenal, 2,6-dimethyl-5-heptenal, and 3-(2-furyl)propenal. When steaming peanuts, the peanut essence is added to the water used for steaming, and then the peanuts are baked without stir-frying the peanuts. The steamed peanuts can have the flavor of stir-fried peanuts, and the inconsistency of color, aroma and taste of stir-fried peanuts due to the inconsistency of peanut size is avoided.

[0029] (2) In the preparation of peanut essence, peanut meal is added. Peanut meal contains amino acids and reducing sugars. The amino acids and reducing sugars undergo Maillard reaction during the steaming and baking process, thereby increasing and enriching the flavor of the peanut essence.

[0030] (3) When preparing peanut flavor, the present invention adds 4-methyl-5-vinylthiazole and / or 2-acetylthiazole, so that the peanut flavor is added to the water used for steaming, and then baked without stir-frying the peanuts, so that the steamed peanuts not only have the flavor of stir-fried peanuts, but also have a richer aroma.

[0031] (4) When preparing the peanut essence, the present invention adds preservatives and antioxidants to prevent the finished peanuts from deteriorating and oxidizing and changing their taste. DETAILED DESCRIPTION

[0032] In order to enable those skilled in the art to better understand the technical solutions of the present invention, the technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0033] Example 1

[0034] This embodiment provides a peanut flavor, and the specific preparation steps are as follows:

[0035] S1. 8 parts by mass of peanut meal and 69.84 parts by mass of water were mixed, ultrasonicated for 0.5 to 1 hour, and the solid was removed by centrifugation to obtain a mixture A;

[0036] S2. 0.05 parts by mass of 2,4-undecadienal, 0.1 parts by mass of 2-methyl-2-pentenal, 0.1 parts by mass of 2,6-dimethyl-5-heptenal, and 0.05 parts by mass of 3-(2-furanyl)acrolein were mixed, and 40 parts by mass of peanut oil and 0.3 parts by mass of 2,6-di-tert-butyl-4-methylphenol were added to obtain a mixture B;

[0037] S3. Mix 20 parts by mass of monoglycerol stearate and 0.01 parts by mass of potassium sorbate, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

[0038] Example 2

[0039] This embodiment provides a peanut flavor, and the specific preparation steps are as follows:

[0040] S1. Mix 5 parts by mass of peanut meal and 50 parts by mass of water, sonicate for 0.5 to 1 hour, and remove solids by centrifugation to obtain a mixture A;

[0041] S2. 0.1 parts by mass of 2,4-undecadienal, 0.05 parts by mass of 2-methyl-2-pentenal, 0.05 parts by mass of 2,6-dimethyl-5-heptenal, and 0.1 parts by mass of 3-(2-furanyl)acrolein were mixed, and 73 parts by mass of peanut oil and 0.1 parts by mass of 2,6-di-tert-butyl-4-methylphenol were added to obtain a mixture B;

[0042] S3. Mix 10 parts by mass of monoglycerol stearate and 0.05 parts by mass of potassium sorbate, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

[0043] Example 3

[0044] This embodiment provides a peanut flavor, and the specific preparation steps are as follows:

[0045] S1. Mix 6 parts by mass of peanut meal and 60.62 parts by mass of water, sonicate for 0.5 to 1 hour, and remove solids by centrifugation to obtain a mixture A;

[0046] S2. 0.07 parts by mass of 2,4-undecadienal, 0.08 parts by mass of 2-methyl-2-pentenal, 0.07 parts by mass of 2,6-dimethyl-5-heptenal, and 0.08 parts by mass of 3-(2-furanyl)acrolein were mixed, and 56 parts by mass of peanut oil and 0.5 parts by mass of 2,6-di-tert-butyl-4-methylphenol were added to obtain a mixture B;

[0047] S3. Mix 15 parts by mass of monoglycerol stearate and 0.03 parts by mass of potassium sorbate, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

[0048] Example 4

[0049] This embodiment provides a peanut flavor, and the specific preparation steps are as follows:

[0050] S1. Mix 6 parts by mass of peanut meal and 60.02 parts by mass of water, sonicate for 0.5 to 1 hour, and remove solids by centrifugation to obtain a mixture A;

[0051] S2. 0.07 parts by mass of 2,4-undecadienal, 0.08 parts by mass of 2-methyl-2-pentenal, 0.07 parts by mass of 2,6-dimethyl-5-heptenal, 0.08 parts by mass of 3-(2-furyl)acrolein, 0.1 parts by mass of 4-methyl-5-vinylthiazole and 0.5 parts by mass of 2-acetylthiazole were mixed, and 56 parts by mass of peanut oil and 0.5 parts by mass of 2,6-di-tert-butyl-4-methylphenol were added to obtain a mixture B;

[0052] S3. Mix 15 parts by mass of monoglycerol stearate and 0.03 parts by mass of potassium sorbate, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

[0053] Example 5

[0054] This embodiment provides a peanut flavor, and the specific preparation steps are as follows:

[0055] S1. Mix 6 parts by mass of peanut meal and 60.02 parts by mass of water, sonicate for 0.5 to 1 hour, and remove solids by centrifugation to obtain a mixture A;

[0056] S2. 0.07 parts by mass of 2,4-undecadienal, 0.08 parts by mass of 2-methyl-2-pentenal, 0.07 parts by mass of 2,6-dimethyl-5-heptenal, 0.08 parts by mass of 3-(2-furyl)acrolein, 0.5 parts by mass of 4-methyl-5-vinylthiazole and 0.1 parts by mass of 2-acetylthiazole were mixed, and 56 parts by mass of peanut oil and 0.5 parts by mass of 2,6-di-tert-butyl-4-methylphenol were added to obtain a mixture B;

[0057] S3. Mix 15 parts by mass of monoglycerol stearate and 0.03 parts by mass of potassium sorbate, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

[0058] Example 6

[0059] This embodiment provides a peanut flavor, and the specific preparation steps are as follows:

[0060] S1. Mix 6 parts by mass of peanut meal and 60.02 parts by mass of water, sonicate for 0.5 to 1 hour, and remove solids by centrifugation to obtain a mixture A;

[0061] S2. 0.07 parts by mass of 2,4-undecadienal, 0.08 parts by mass of 2-methyl-2-pentenal, 0.07 parts by mass of 2,6-dimethyl-5-heptenal, 0.08 parts by mass of 3-(2-furyl)acrolein, and 0.6 parts by mass of 4-methyl-5-vinylthiazole were mixed, and 56 parts by mass of peanut oil and 0.5 parts by mass of 2,6-di-tert-butyl-4-methylphenol were added to obtain a mixture B;

[0062] S3. Mix 15 parts by mass of monoglycerol stearate and 0.03 parts by mass of potassium sorbate, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

[0063] Example 7

[0064] This embodiment provides a peanut flavor, and the specific preparation steps are as follows:

[0065] S1. Mix 6 parts by mass of peanut meal and 60.02 parts by mass of water, sonicate for 0.5 to 1 hour, and remove solids by centrifugation to obtain a mixture A;

[0066] S2. 0.07 parts by mass of 2,4-undecadienal, 0.08 parts by mass of 2-methyl-2-pentenal, 0.07 parts by mass of 2,6-dimethyl-5-heptenal, 0.08 parts by mass of 3-(2-furyl)acrolein, and 0.6 parts by mass of 2-acetylthiazole were mixed, and 56 parts by mass of peanut oil and 0.5 parts by mass of 2,6-di-tert-butyl-4-methylphenol were added to obtain a mixture B;

[0067] S3. Mix 15 parts by mass of monoglycerol stearate and 0.03 parts by mass of potassium sorbate, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

[0068] Comparative Example 1

[0069] This comparative example provides a peanut flavor, which differs from Example 3 only in that 2,4-undecadienal is not added. The specific preparation steps are as follows:

[0070] S1. 6 parts by mass of peanut meal and 60.69 parts by mass of water were mixed, ultrasonicated for 0.5 to 1 hour, and the solids were removed by centrifugation to obtain a mixture A;

[0071] S2. 0.08 parts by mass of 2-methyl-2-pentenal, 0.07 parts by mass of 2,6-dimethyl-5-heptenal and 0.08 parts by mass of 3-(2-furyl)acrolein were mixed, and 56 parts by mass of peanut oil and 0.5 parts by mass of 2,6-di-tert-butyl-4-methylphenol were added to obtain a mixture B;

[0072] S3. Mix 15 parts by mass of monoglycerol stearate and 0.03 parts by mass of potassium sorbate, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

[0073] Comparative Example 2

[0074] This comparative example provides a peanut flavor, which differs from Example 3 only in that 2-methyl-2-pentenal is not added. The specific preparation steps are as follows:

[0075] S1. Mix 6 parts by mass of peanut meal and 60.70 parts by mass of water, sonicate for 0.5 to 1 hour, and remove solids by centrifugation to obtain a mixture A;

[0076] S2. 0.07 parts by mass of 2,4-undecadienal, 0.07 parts by mass of 2,6-dimethyl-5-heptenal and 0.08 parts by mass of 3-(2-furanyl)acrolein were mixed, and 56 parts by mass of peanut oil and 0.5 parts by mass of 2,6-di-tert-butyl-4-methylphenol were added to obtain a mixture B;

[0077] S3. Mix 15 parts by mass of monoglycerol stearate and 0.03 parts by mass of potassium sorbate, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

[0078] Comparative Example 3

[0079] This comparative example provides a peanut flavor, which differs from Example 3 only in that 2,6-dimethyl-5-heptenal is not added. The specific preparation steps are as follows:

[0080] S1. 6 parts by mass of peanut meal and 60.69 parts by mass of water were mixed, ultrasonicated for 0.5 to 1 hour, and the solids were removed by centrifugation to obtain a mixture A;

[0081] S2. 0.07 parts by mass of 2,4-undecadienal, 0.08 parts by mass of 2-methyl-2-pentenal and 0.08 parts by mass of 3-(2-furyl)acrolein were mixed, and 56 parts by mass of peanut oil and 0.5 parts by mass of 2,6-di-tert-butyl-4-methylphenol were added to obtain a mixture B;

[0082] S3. Mix 15 parts by mass of monoglycerol stearate and 0.03 parts by mass of potassium sorbate, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

[0083] Comparative Example 4

[0084] This comparative example provides a peanut flavor, which differs from Example 3 only in that 3-(2-furanyl)acrolein is not added. The specific preparation steps are as follows:

[0085] S1. Mix 6 parts by mass of peanut meal and 60.70 parts by mass of water, sonicate for 0.5 to 1 hour, and remove solids by centrifugation to obtain a mixture A;

[0086] S2. 0.07 parts by mass of 2,4-undecadienal, 0.08 parts by mass of 2-methyl-2-pentenal and 0.07 parts by mass of 2,6-dimethyl-5-heptenal were mixed, and 56 parts by mass of peanut oil and 0.5 parts by mass of 2,6-di-tert-butyl-4-methylphenol were added to obtain a mixture B;

[0087] S3. Mix 15 parts by mass of monoglycerol stearate and 0.03 parts by mass of potassium sorbate, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

[0088] Example 8

[0089] This embodiment provides a kind of steamed peanuts, and the specific preparation steps are as follows:

[0090] Mix 10 parts by mass of peanuts and 50 parts by mass of water, add appropriate amount of salt and 1 part by mass of the peanut essence prepared in Example 1, stir evenly, soak for 5 to 8 hours, boil in boiling water for 0.5 to 1 hour, dry, and bake at 110 to 130° C. for 1 to 2 hours to obtain boiled peanuts.

[0091] Example 9

[0092] This embodiment provides a steamed peanut, which is different from Embodiment 8 in that the peanut essence prepared in Embodiment 1 is replaced with the peanut essence prepared in Embodiment 2. The specific preparation steps are as follows:

[0093] Mix 10 parts by mass of peanuts and 50 parts by mass of water, add appropriate amount of salt and 1 part by mass of the peanut essence prepared in Example 2, stir evenly, soak for 5 to 8 hours, boil in boiling water for 0.5 to 1 hour, dry, and bake at 110 to 130° C. for 1 to 2 hours to obtain boiled peanuts.

[0094] Example 10

[0095] This embodiment provides a steamed peanut, which is different from the embodiment 8 in that the peanut essence prepared in the embodiment 1 is replaced by the peanut essence prepared in the embodiment 3. The specific preparation steps are as follows:

[0096] Mix 10 parts by mass of peanuts and 50 parts by mass of water, add appropriate amount of salt and 1 part by mass of the peanut essence prepared in Example 3, stir evenly, soak for 5 to 8 hours, steam in boiling water for 0.5 to 1 hour, dry, and bake at 110 to 130° C. for 1 to 2 hours to obtain steamed peanuts.

[0097] Embodiment 11

[0098] This embodiment provides a steamed peanut, which is different from the embodiment 8 in that the peanut essence prepared in the embodiment 1 is replaced by the peanut essence prepared in the embodiment 4. The specific preparation steps are as follows:

[0099] Mix 10 parts by mass of peanuts and 50 parts by mass of water, add appropriate amount of salt and 1 part by mass of the peanut essence prepared in Example 4, stir evenly, soak for 5 to 8 hours, boil in boiling water for 0.5 to 1 hour, dry, and bake at 110 to 130° C. for 1 to 2 hours to obtain boiled peanuts.

[0100] Example 12

[0101] This embodiment provides a steamed peanut, which is different from the embodiment 8 in that the peanut essence prepared in the embodiment 1 is replaced by the peanut essence prepared in the embodiment 5. The specific preparation steps are as follows:

[0102] Mix 10 parts by mass of peanuts and 50 parts by mass of water, add appropriate amount of salt and 1 part by mass of the peanut essence prepared in Example 5, stir evenly, soak for 5 to 8 hours, boil in boiling water for 0.5 to 1 hour, dry, and bake at 110 to 130° C. for 1 to 2 hours to obtain boiled peanuts.

[0103] Embodiment 13

[0104] This embodiment provides a steamed peanut, which is different from the embodiment 8 in that the peanut flavor prepared in the embodiment 1 is replaced by the peanut flavor prepared in the embodiment 6. The specific preparation steps are as follows:

[0105] Mix 10 parts by mass of peanuts and 50 parts by mass of water, add appropriate amount of salt and 1 part by mass of the peanut essence prepared in Example 6, stir evenly, soak for 5 to 8 hours, boil in boiling water for 0.5 to 1 hour, dry, and bake at 110 to 130° C. for 1 to 2 hours to obtain boiled peanuts.

[0106] Embodiment 14

[0107] This embodiment provides a steamed peanut, which is different from the embodiment 8 in that the peanut flavor prepared in the embodiment 1 is replaced by the peanut flavor prepared in the embodiment 7. The specific preparation steps are as follows:

[0108] Mix 10 parts by mass of peanuts and 50 parts by mass of water, add appropriate amount of salt and 1 part by mass of the peanut essence prepared in Example 7, stir evenly, soak for 5 to 8 hours, steam in boiling water for 0.5 to 1 hour, dry, and bake at 110 to 130° C. for 1 to 2 hours to obtain steamed peanuts.

[0109] Comparative Example 5

[0110] This comparative example provides a steamed peanut, which is different from Example 8 only in that the peanut essence prepared in Example 1 is replaced with the peanut essence prepared in Comparative Example 1. The specific preparation steps are as follows:

[0111] Mix 10 parts by mass of peanuts and 50 parts by mass of water, add appropriate amount of salt and 1 part by mass of peanut essence prepared in Comparative Example 1, stir evenly, soak for 5-8 hours, steam in boiling water for 0.5-1 hour, dry, and bake at 110-130° C. for 1-2 hours to obtain steamed peanuts.

[0112] Comparative Example 6

[0113] This comparative example provides a steamed peanut, which is different from Example 8 only in that the peanut essence prepared in Example 1 is replaced by the peanut essence prepared in Comparative Example 2. The specific preparation steps are as follows:

[0114] Mix 10 parts by mass of peanuts and 50 parts by mass of water, add appropriate amount of salt and 1 part by mass of peanut essence prepared in Comparative Example 2, stir evenly, soak for 5-8 hours, boil in boiling water for 0.5-1 hour, dry, and bake at 110-130° C. for 1-2 hours to obtain steamed peanuts.

[0115] Comparative Example 7

[0116] This comparative example provides a steamed peanut, which is different from Example 8 only in that the peanut essence prepared in Example 1 is replaced by the peanut essence prepared in Comparative Example 3. The specific preparation steps are as follows:

[0117] Mix 10 parts by mass of peanuts and 50 parts by mass of water, add appropriate amount of salt and 1 part by mass of peanut essence prepared in Comparative Example 3, stir evenly, soak for 5-8 hours, steam in boiling water for 0.5-1 hour, dry, and bake at 110-130° C. for 1-2 hours to obtain steamed peanuts.

[0118] Comparative Example 8

[0119] This comparative example provides a steamed peanut, which is different from Example 8 only in that the peanut flavor prepared in Example 1 is replaced by the peanut flavor prepared in Comparative Example 4. The specific preparation steps are as follows:

[0120] Mix 10 parts by mass of peanuts and 50 parts by mass of water, add appropriate amount of salt and 1 part by mass of peanut essence prepared in Comparative Example 4, stir evenly, soak for 5-8 hours, steam in boiling water for 0.5-1 hour, dry, and bake at 110-130° C. for 1-2 hours to obtain steamed peanuts.

[0121] Sensory evaluation:

[0122] Each of 20 sensory evaluation personnel tasted the steamed peanuts prepared in Examples 8 to 14 and Comparative Examples 5 to 8. The tasting results are shown in Table 1.

[0123] According to the flavor evaluation of steamed peanuts by 20 sensory tasters, the flavor of steamed peanuts can be divided into four types:

[0124] Flavor A: has aroma, but no flavor of stir-fried peanuts;

[0125] Flavor B: It has the flavor of stir-fried peanuts and a burnt aroma;

[0126] Flavor C: It has the flavor of stir-fried peanuts and is generally rich in aroma, with a burnt aroma;

[0127] Flavor D: It has the flavor of stir-fried peanuts and is particularly rich in aroma, with a burnt aroma.

[0128] Count the number of people who like four flavors (Flavor A, Flavor B, Flavor C, Flavor D).

[0129] Table 1. Sensory evaluation.

[0130]

[0131] As shown in Table 1, the peanut flavors prepared in Examples 1 to 3 of the present invention are added to the water used for steaming and then baked without stir-frying the peanuts, so that the steamed peanuts have the flavor of stir-fried peanuts, while avoiding the problem of inconsistent color, aroma and taste of stir-fried peanuts due to inconsistent peanut sizes. The peanut flavors prepared in Examples 4 to 7 are added to the water used for steaming and then baked without stir-frying the peanuts, so that the steamed peanuts not only have the flavor of stir-fried peanuts, but also have a richer aroma.

[0132] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that after reading the specification of this application, the technicians can still modify or replace the specific implementation mode of the present invention with equivalents, but these modifications or changes do not deviate from the scope of protection of the pending claims of the present application.

Claims

1. A peanut flavor, characterized in that: The invention is prepared from the following raw materials in parts by weight: 0.05-0.1 parts of 2,4-undecadienal, 0.05-0.1 parts of 2-methyl-2-pentenal, 0.05-0.1 parts of 2,6-dimethyl-5-heptenal, 0.05-0.1 parts of 3-(2-furyl)acrolein, 40-73 parts of peanut oil, 5-8 parts of peanut meal, 10-20 parts of emulsifier, 0.01-0.05 parts of preservative, 0.1-0.5 parts of antioxidant and 50-70 parts of water; The preparation method of the peanut flavor comprises the following steps: S1. Mix 5 to 8 parts by mass of peanut meal and 50 to 70 parts by mass of water, perform ultrasound, and centrifuge to remove solids to obtain a mixture A; S2. 0.05 to 0.1 parts by mass of 2,4-undecadienal, 0.05 to 0.1 parts by mass of 2-methyl-2-pentenal, 0.05 to 0.1 parts by mass of 2,6-dimethyl-5-heptenal, and 0.05 to 0.1 parts by mass of 3-(2-furanyl)acrolein were mixed, and 40 to 73 parts by mass of peanut oil and 0.1 to 0.5 parts by mass of an antioxidant were added to obtain a mixture B; S3. Mix 10 to 20 parts by mass of an emulsifier and 0.01 to 0.05 parts by mass of a preservative, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

2. A peanut flavor, characterized in that: The invention is prepared from the following raw materials in parts by weight: 0.05-0.1 parts of 2,4-undecadienal, 0.05-0.1 parts of 2-methyl-2-pentenal, 0.05-0.1 parts of 2,6-dimethyl-5-heptenal, 0.05-0.1 parts of 3-(2-furyl)acrolein, 0.1-0.5 parts of 4-methyl-5-vinylthiazole, 40-73 parts of peanut oil, 5-8 parts of peanut meal, 10-20 parts of emulsifier, 0.01-0.05 parts of preservative, 0.1-0.5 parts of antioxidant and 50-70 parts of water; The preparation method of the peanut flavor comprises the following steps: S1. Mix 5 to 8 parts by mass of peanut meal and 50 to 70 parts by mass of water, perform ultrasound, and centrifuge to remove solids to obtain a mixture A; S2. 0.05 to 0.1 parts by mass of 2,4-undecadienal, 0.05 to 0.1 parts by mass of 2-methyl-2-pentenal, 0.05 to 0.1 parts by mass of 2,6-dimethyl-5-heptenal, and 0.05 to 0.1 parts by mass of 3-(2-furanyl)acrolein were mixed, 0.1 to 0.5 parts by mass of 4-methyl-5-vinylthiazole were added, and 40 to 73 parts by mass of peanut oil and 0.1 to 0.5 parts by mass of an antioxidant were added to obtain a mixture B; S3. Mix 10 to 20 parts by mass of an emulsifier and 0.01 to 0.05 parts by mass of a preservative, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

3. A peanut flavor, characterized in that: The peanut flavor is prepared from the following raw materials in parts by weight: 0.05-0.1 parts of 2,4-undecadienal, 0.05-0.1 parts of 2-methyl-2-pentenal, 0.05-0.1 parts of 2,6-dimethyl-5-heptenal, 0.05-0.1 parts of 3-(2-furyl)acrolein, 0.1-0.5 parts of 2-acetylthiazole, 40-73 parts of peanut oil, 5-8 parts of peanut meal, 10-20 parts of emulsifier, 0.01-0.05 parts of preservative, 0.1-0.5 parts of antioxidant and 50-70 parts of water; the preparation method of the peanut flavor comprises the following steps: S1. Mix 5 to 8 parts by mass of peanut meal and 50 to 70 parts by mass of water, perform ultrasound, and centrifuge to remove solids to obtain a mixture A; S2. 0.05 to 0.1 parts by mass of 2,4-undecadienal, 0.05 to 0.1 parts by mass of 2-methyl-2-pentenal, 0.05 to 0.1 parts by mass of 2,6-dimethyl-5-heptenal, and 0.05 to 0.1 parts by mass of 3-(2-furanyl)acrolein were mixed, 0.1 to 0.5 parts by mass of 2-acetylthiazole were added, and 40 to 73 parts by mass of peanut oil and 0.1 to 0.5 parts by mass of an antioxidant were added to obtain a mixture B; S3. Mix 10 to 20 parts by mass of an emulsifier and 0.01 to 0.05 parts by mass of a preservative, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

4. A peanut flavor, characterized in that: The invention is prepared from the following raw materials in parts by weight: 0.05-0.1 parts of 2,4-undecadienal, 0.05-0.1 parts of 2-methyl-2-pentenal, 0.05-0.1 parts of 2,6-dimethyl-5-heptenal, 0.05-0.1 parts of 3-(2-furyl)acrolein, 0.1-0.5 parts of 4-methyl-5-vinylthiazole, 0.1-0.5 parts of 2-acetylthiazole, 40-73 parts of peanut oil, 5-8 parts of peanut meal, 10-20 parts of emulsifier, 0.01-0.05 parts of preservative, 0.1-0.5 parts of antioxidant and 50-70 parts of water; The preparation method of the peanut flavor comprises the following steps: S1. Mix 5 to 8 parts by mass of peanut meal and 50 to 70 parts by mass of water, perform ultrasound, and centrifuge to remove solids to obtain a mixture A; S2. 0.05 to 0.1 parts by mass of 2,4-undecadienal, 0.05 to 0.1 parts by mass of 2-methyl-2-pentenal, 0.05 to 0.1 parts by mass of 2,6-dimethyl-5-heptenal, and 0.05 to 0.1 parts by mass of 3-(2-furyl)acrolein are mixed, 0.1 to 0.5 parts by mass of 4-methyl-5-vinylthiazole and 0.1 to 0.5 parts by mass of 2-acetylthiazole are added, and 40 to 73 parts by mass of peanut oil and 0.1 to 0.5 parts by mass of an antioxidant are added to obtain a mixture B; S3. Mix 10 to 20 parts by mass of an emulsifier and 0.01 to 0.05 parts by mass of a preservative, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

5. The peanut flavor according to any one of claims 1 to 4, characterized in that The emulsifier is selected from at least one of monoglycerol stearate, monocaprylic glyceryl, and Span 60.

6. The peanut flavor according to any one of claims 1 to 4, characterized in that The preservative is selected from at least one of potassium sorbate, sodium benzoate, benzoic acid, sorbic acid, and ethyl p-hydroxybenzoate.

7. The peanut flavor according to any one of claims 1 to 4, characterized in that The antioxidant is selected from 2,6-di-tert-butyl-4-methylphenol.

8. A method for preparing peanut flavor, characterized in that: The steps include: S1. Mix 5 to 8 parts by mass of peanut meal and 50 to 70 parts by mass of water, perform ultrasound, and centrifuge to remove solids to obtain a mixture A; S2. 0.05 to 0.1 parts by mass of 2,4-undecadienal, 0.05 to 0.1 parts by mass of 2-methyl-2-pentenal, 0.05 to 0.1 parts by mass of 2,6-dimethyl-5-heptenal, and 0.05 to 0.1 parts by mass of 3-(2-furanyl)acrolein were mixed, and 40 to 73 parts by mass of peanut oil and 0.1 to 0.5 parts by mass of an antioxidant were added to obtain a mixture B; S3. Mix 10 to 20 parts by mass of an emulsifier and 0.01 to 0.05 parts by mass of a preservative, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

9. A method for preparing peanut flavor, characterized in that: The steps include: S1. Mix 5 to 8 parts by mass of peanut meal and 50 to 70 parts by mass of water, perform ultrasound, and centrifuge to remove solids to obtain a mixture A; S2. 0.05 to 0.1 parts by mass of 2,4-undecadienal, 0.05 to 0.1 parts by mass of 2-methyl-2-pentenal, 0.05 to 0.1 parts by mass of 2,6-dimethyl-5-heptenal, and 0.05 to 0.1 parts by mass of 3-(2-furyl)acrolein are mixed, 0.1 to 0.5 parts by mass of 4-methyl-5-vinylthiazole and / or 0.1 to 0.5 parts by mass of 2-acetylthiazole are added, and 40 to 73 parts by mass of peanut oil and 0.1 to 0.5 parts by mass of an antioxidant are added to obtain a mixture B; S3. Mix 10 to 20 parts by mass of an emulsifier and 0.01 to 0.05 parts by mass of a preservative, add mixture B and mixture A in sequence, stir evenly, and obtain peanut flavor.

10. A method of steaming and cooking peanuts, characterized in that: Prepared by the following preparation method: Mix peanuts and water, add salt and the peanut essence according to any one of claims 1 to 7, stir evenly, soak, heat and steam, dry and bake to obtain steamed peanuts.

11. The steamed peanuts according to claim 10, characterized in that: The soaking time is 5 to 8 hours; The heating and steaming is boiling water steaming, and the heating and steaming time is 0.5 to 1 hour; The drying temperature is room temperature; The baking temperature is 110-130° C. and the baking time is 1-2 hours.

12. The steamed peanuts according to claim 10, characterized in that: The mass ratio of the peanuts, the peanut essence according to any one of claims 1 to 7 and water is 1:0.05-0.2:4-6.

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