Peanut sprout spread and method of making same
By combining ultrasonic-freezing pretreatment and lactic acid bacteria fermentation with compound seasoning and natural preservation, the shortcomings of peanut sprouts in pickle processing have been solved, and peanut sprout pickles with unique flavor, rich nutrition, and health and safety have been prepared.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- HENAN HUIXIAN AGRICULTURAL TECHNOLOGY CO LTD
- Filing Date
- 2026-04-23
- Publication Date
- 2026-06-05
AI Technical Summary
In the current technology, peanut sprouts have not been widely used in pickle processing, and there is a lack of ready-to-eat pickle products that combine good flavor and nutritional value.
By using ultrasonic-freezing pretreatment to break down the cell walls of peanut sprouts, combined with lactic acid bacteria fermentation to form a sour base, and then using compound seasonings and a preservative solution containing ε-polylysine, chitosan, and cinnamaldehyde for dehydration and sterilization, a uniquely flavored and nutritious peanut sprout sauce is prepared.
It retains the crisp texture of peanut sprouts, creates a pure sour taste and rich flavor, reduces the use of chemical additives, and achieves a healthy and safe ready-to-eat pickled product.
Smart Images
Figure CN122139912A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, and in particular to a peanut sprout pickle and its preparation method. Background Technology
[0002] Pickled vegetables, as a traditional food, have long been a popular accompaniment to meals, prized for their unique flavor, rich texture, and nutritional value. Developing new varieties of pickled vegetables that combine excellent flavor and nutritional value remains a crucial direction in the food processing industry.
[0003] Peanut sprouts, also known as longevity sprouts, are a type of edible vegetable cultivated from peanuts through soaking and sprouting. Compared to common bean sprouts, they have a crisper texture and a unique aroma. Nutritionally, peanut sprouts rank among the top vegetables in terms of energy, protein, and crude fat content, and are rich in vitamins, potassium, calcium, iron, zinc, and various minerals and amino acids. Notably, their content of the functional component resveratrol is several times higher than that of peanuts, making their nutritional value significant.
[0004] Currently, while peanut sprouts are consumed in various ways, such as raw, in salads, stir-fries, and soups, their use is largely limited to culinary applications. There are currently no systematic reports on technologies for applying them to pickling processing and developing them into ready-to-eat flavored products. Combining the nutritious and crisp peanut sprouts with pickling techniques can not only enrich the variety of pickled products but also enhance the nutritional value of traditional pickles, meeting the market demand for healthy and unique ready-to-eat foods. Summary of the Invention
[0005] The purpose of this invention is to provide a peanut sprout pickle and its preparation method. Through specific pretreatment, controlled fermentation, compound seasoning and preservation treatment, a ready-to-eat pickle with unique flavor, crisp texture and rich nutrition is obtained.
[0006] To achieve the above objectives, the present invention provides a method for preparing peanut sprout pickles, comprising the following steps: S1. Mix peanut sprouts, edible sodium chloride, baking soda and water, then sonicate and freeze to obtain pretreated peanut sprouts; S2. Mix the pretreated peanut sprouts with the fermentation liquid and ferment under anaerobic conditions to obtain fermented peanut sprouts; S3. Mix fermented peanut sprouts with compound seasonings, stir, let stand, and dry to obtain seasoned peanut sprouts; S4. Spray the seasoned peanut sprouts with preservative solution, let them stand, and then perform dehydration and sterilization treatments in sequence to obtain peanut sprout pickles.
[0007] In this invention, the preferred mass ratio of peanut sprouts, edible sodium chloride, baking soda, and water in S1 is 100:0.5-0.8:0.1:200, and more preferably 100:0.6-0.7:0.1:200.
[0008] In this invention, the frequency of the ultrasound is preferably 20-40 kHz, more preferably 25-35 kHz, and even more preferably 30 kHz; the duration is preferably 8-15 min, more preferably 9-14 min, and even more preferably 10-12 min; the freezing temperature is preferably -25~0℃, more preferably -15~0℃, and the freezing time is preferably 10-20 min, more preferably 12-18 min, and even more preferably 14-16 min.
[0009] In this invention, the mass ratio of the pretreated peanut sprouts to the fermentation liquid in S2 is preferably 100:30-60, more preferably 100:35-55, and even more preferably 100:40-50; the components of the fermentation liquid preferably include 3%-5% edible salt, 1%-2% glucose, 0.001%-0.1% lactic acid bacteria, and the remainder is water, by mass percentage.
[0010] In this invention, the fermentation temperature in S2 is preferably 20-30°C, more preferably 22-28°C, and even more preferably 24-26°C, and the fermentation time is preferably 36-72h, more preferably 48-70h, and even more preferably 50-65h.
[0011] In this invention, the mass ratio of fermented peanut sprouts to compound seasoning in S3 is preferably 100:5-15, more preferably 100:8-12, and even more preferably 100:10-11; the components of the compound seasoning, by mass percentage, preferably include 30%-50% soy sauce, 10%-25% vinegar, 3%-10% spices, 10%-20% chili, 10%-15% garlic, and 15%-30% edible vegetable oil.
[0012] In this invention, the settling temperature in step S3 is preferably 18-25°C, more preferably 20-22°C, and even more preferably 21°C; the settling time is preferably 2-4 hours, more preferably 2.5-3.5 hours, and even more preferably 3 hours; the drying temperature is preferably 40-50°C, more preferably 42-48°C, and even more preferably 44-46°C; and the drying time is preferably 1.5-2 hours.
[0013] In this invention, the components of the preservation liquid in S4 preferably include, by mass percentage, 1%-2% ε-polylysine, 1.5%-2% chitosan, 0.5%-1% cinnamaldehyde, and the remainder being water.
[0014] In this invention, the dehydration treatment in S4 is preferably vacuum drying. The vacuum drying temperature is preferably 40-60°C, more preferably 45-55°C, and even more preferably 50°C. The time is preferably 40-50 min, more preferably 42-48 min, and even more preferably 45 min. The vacuum degree is preferably 0.07-0.09 MPa, and even more preferably 0.08 MPa.
[0015] The sterilization treatment is preferably performed at a temperature of 85-95°C, more preferably at 88-93°C, and even more preferably at 90°C, and the time is preferably 3-10 min, more preferably 4-8 min, and even more preferably 5-6 min.
[0016] The present invention also provides a peanut sprout pickle prepared by the above preparation method.
[0017] The present invention has the following beneficial effects: This invention provides a method for preparing peanut sprout pickles, comprising the following steps: S1, mixing peanut sprouts, edible sodium chloride, baking soda, and water, followed by ultrasonication and freezing to obtain pretreated peanut sprouts; S2, mixing the pretreated peanut sprouts with fermentation broth and fermenting under anaerobic conditions to obtain fermented peanut sprouts; S3, mixing the fermented peanut sprouts with compound seasonings, stirring, allowing to stand, and drying to obtain seasoned peanut sprouts; S4, spraying a preservative solution into the seasoned peanut sprouts, allowing them to stand, and then sequentially performing dehydration and sterilization treatments to obtain peanut sprout pickles. This invention utilizes ultrasonication and freezing for pretreatment. The cavitation effect of ultrasound and the low temperature of freezing effectively and gently disrupt the cell wall structure of peanut sprouts, making it easier for flavor substances to penetrate and be absorbed during subsequent fermentation and seasoning, and also pre-strengthening their texture. The ultrasonically-frozen peanut sprouts retain good crispness and chewiness even after fermentation and sterilization.
[0018] The lactic acid bacteria in the fermentation liquid convert sugars into organic acids such as lactic acid, producing a pure and harmonious natural sour taste and a typical fermented aroma, laying the foundation for the refreshing fermented base flavor of the product. Furthermore, the amino acids, peptides, and other substances produced during the fermentation process provide rich precursors for the subsequent Maillard reaction and flavor fusion with compound seasonings, ultimately resulting in a rich and layered taste for the pickled vegetables.
[0019] This invention uses a preservative solution composed of ε-polylysine, chitosan, and cinnamaldehyde. The three components have complementary antibacterial spectra, which can effectively inhibit bacteria, mold, and yeast, and reduce dependence on chemical preservatives.
[0020] This invention improves the texture of peanut sprouts through ultrasonic-freezing synergistic pretreatment, maintaining a crisp and refreshing taste; lactic acid bacteria fermentation forms a mellow and sour flavor base, which, combined with compound seasoning, gives the product a rich variety of flavors; and an anti-corrosion system is constructed through compound natural preservatives and drying and sterilization processes, which reduces the use of chemical additives while ensuring safety and a longer shelf life. The resulting peanut sprout pickles have a unique flavor, are nutritious and healthy, and are suitable for industrial production.
[0021] The peanut sprout pickles produced by this invention are a ready-to-eat pickle with a crisp texture, rich flavor, natural health benefits, and easy storage. It combines the flavor of traditional fermented pickles with the clean label concept of modern health foods.
[0022] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. Attached Figure Description
[0023] Figure 1 This is a comparison chart of lead content in peanut sprout pickles prepared in Examples 1-6 of this invention; Figure 2 This is a comparison chart of the nitrite content of peanut sprout pickles prepared in Examples 1-6 of this invention. Detailed Implementation
[0024] The present invention will be further described below with reference to the accompanying drawings and embodiments. Unless otherwise defined, the technical or scientific terms used in this invention should be understood in their ordinary sense by those skilled in the art. The features mentioned above or in the specific examples mentioned in this invention can be combined arbitrarily, and these specific embodiments are only used to illustrate the invention and are not intended to limit the scope of the invention.
[0025] Example 1 This embodiment provides a method for preparing peanut sprout pickles, which consists of the following steps: S1. Mix 100 parts peanut sprouts, 0.5 parts sodium chloride, 0.1 parts baking soda and 200 parts water, sonicate at 20 kHz for 15 min, and then freeze at -25℃ for 10 min to obtain pretreated peanut sprouts.
[0026] The fermentation broth consists of the following components by mass percentage: 3% edible salt, 1% glucose, 0.001% lactic acid bacteria, and the remainder is water.
[0027] S2. Mix 100 parts of pretreated peanut sprouts with 60 parts of the above fermentation liquid and ferment at 20°C for 72 hours under anaerobic conditions to obtain fermented peanut sprouts. The compound seasoning consists of the following ingredients by weight percentage: 30% soy sauce, 10% vinegar, 10% spices, 20% chili, 15% garlic, and 15% edible vegetable oil.
[0028] S3. Mix 100 parts of fermented peanut sprouts with 5 parts of compound seasoning, stir, let stand at 25℃ for 2 hours, and then dry at 40℃ for 1.5 hours to obtain seasoned peanut sprouts.
[0029] The preservative solution consists of the following components by weight percentage: 1% ε-polylysine, 2% chitosan, 0.5% cinnamaldehyde, and the remainder is water.
[0030] S4. Spray the seasoned peanut sprouts with preservative solution, let them stand, and then vacuum dry them at 40℃ and 0.09MPa for 50 minutes. Then, sterilize them at 85℃ for 10 minutes to obtain peanut sprout pickles.
[0031] Example 2 This embodiment provides a method for preparing peanut sprout pickles, which consists of the following steps: S1. Mix 100 parts of peanut sprouts, 0.8 parts of edible sodium chloride, 0.1 parts of baking soda and 200 parts of water, and sonicate at a frequency of 40 kHz for 8 min, then freeze at 0℃ for 20 min to obtain pretreated peanut sprouts.
[0032] The fermentation broth consists of the following ingredients by mass percentage: 3% edible salt, 1% glucose, 0.001% lactic acid bacteria, and the remainder is water.
[0033] S2. Mix 100 parts of pretreated peanut sprouts with 30 parts of the above fermentation liquid and ferment at 30°C for 36 hours under anaerobic conditions to obtain fermented peanut sprouts. The compound seasoning is composed of the following ingredients by weight percentage: 35% soy sauce, 20% vinegar, 8% spices, 10% chili peppers, 12% garlic, and 15% edible vegetable oil.
[0034] S3. Mix 100 parts of fermented peanut sprouts with 15 parts of compound seasoning, stir, let stand at 18°C for 4 hours, and then dry at 50°C for 2 hours to obtain seasoned peanut sprouts.
[0035] The preservative solution is composed of the following ingredients by mass percentage: 2% ε-polylysine, 1.5% chitosan, 1% cinnamaldehyde, and the remainder is water.
[0036] S4. Spray the seasoned peanut sprouts with preservative solution, let them stand, and then vacuum dry them at 60℃ and 0.07MPa for 40 minutes. Then, sterilize them at 95℃ for 3 minutes to obtain peanut sprout pickles.
[0037] Example 3 This embodiment provides a method for preparing peanut sprout pickles, which consists of the following steps: S1. Mix 100 parts of peanut sprouts, 0.6 parts of sodium chloride, 0.1 parts of baking soda and 200 parts of water, and sonicate at a frequency of 25 kHz for 9 min, then freeze at -15℃ for 12 min to obtain pretreated peanut sprouts.
[0038] The fermentation broth consists of the following ingredients by mass percentage: 5% edible salt, 1% glucose, 0.1% lactic acid bacteria, and the remainder is water.
[0039] S2. Mix 100 parts of pretreated peanut sprouts with 35 parts of the above fermentation liquid and ferment at 22°C for 70 hours under anaerobic conditions to obtain fermented peanut sprouts. The compound seasoning is composed of the following ingredients by weight percentage: soy sauce 36%, vinegar 14%, spices 6%, chili 17%, garlic 12%, and edible vegetable oil 15%.
[0040] S3. Mix 100 parts of fermented peanut sprouts with 12 parts of compound seasoning, stir, let stand at 20℃ for 2.5h, and then dry at 42℃ for 2h to obtain seasoned peanut sprouts.
[0041] The preservative solution is composed of the following ingredients by mass percentage: 2% ε-polylysine, 1.5% chitosan, 1% cinnamaldehyde, and the remainder is water.
[0042] S4. Spray the seasoned peanut sprouts with preservative solution, let them stand, and then vacuum dry them at 45℃ and 0.08MPa for 42 minutes. Then, sterilize them at 88℃ for 4 minutes to obtain peanut sprout pickles.
[0043] Example 4 This embodiment provides a method for preparing peanut sprout pickles, which consists of the following steps: S1. Mix 100 parts of peanut sprouts, 0.7 parts of sodium chloride, 0.1 parts of baking soda and 200 parts of water, and sonicate at a frequency of 35 kHz for 14 min, then freeze at 0℃ for 18 min to obtain pretreated peanut sprouts.
[0044] The fermentation broth consists of the following ingredients by mass percentage: 5% edible salt, 1% glucose, 0.1% lactic acid bacteria, and the remainder is water.
[0045] S2. Mix 100 parts of pretreated peanut sprouts with 55 parts of the above fermentation liquid and ferment at 28°C for 48 hours under anaerobic conditions to obtain fermented peanut sprouts. The compound seasoning is composed of the following ingredients by weight percentage: 50% soy sauce, 10% vinegar, 3% spices, 10% chili peppers, 12% garlic, and 15% edible vegetable oil.
[0046] S3. Mix 100 parts of fermented peanut sprouts with 8 parts of compound seasoning, stir, let stand at 22℃ for 3.5 hours, and then dry at 48℃ for 1.5 hours to obtain seasoned peanut sprouts.
[0047] The preservative solution is composed of the following ingredients by mass percentage: 2% ε-polylysine, 1.5% chitosan, 1% cinnamaldehyde, and the remainder is water.
[0048] S4. Spray the seasoned peanut sprouts with preservative solution, let them stand, and then vacuum dry them at 55℃ and 0.08MPa for 48 minutes. Then, sterilize them at 93℃ for 8 minutes to obtain peanut sprout pickles.
[0049] Example 5 This embodiment provides a method for preparing peanut sprout pickles, which consists of the following steps: S1. Mix 100 parts of peanut sprouts, 0.6 parts of sodium chloride, 0.1 parts of baking soda and 200 parts of water, and sonicate at a frequency of 30 kHz for 10 min, then freeze at 0℃ for 14 min to obtain pretreated peanut sprouts.
[0050] The fermentation broth consists of the following ingredients by mass percentage: 5% edible salt, 1% glucose, 0.1% lactic acid bacteria, and the remainder is water.
[0051] S2. Mix 100 parts of pretreated peanut sprouts with 40 parts of the above fermentation liquid and ferment at 24°C for 50 hours under anaerobic conditions to obtain fermented peanut sprouts. The compound seasoning is composed of the following ingredients by weight percentage: 30% soy sauce, 22% vinegar, 6% spices, 13% chili, 15% garlic, and 15% edible vegetable oil.
[0052] S3. Mix 100 parts of fermented peanut sprouts with 12 parts of compound seasoning, stir, let stand at 21°C for 3 hours, and then dry at 44°C for 1.5 hours to obtain seasoned peanut sprouts.
[0053] The preservative solution is composed of the following ingredients by mass percentage: 1.5% ε-polylysine, 2% chitosan, 0.8% cinnamaldehyde, and the remainder is water.
[0054] S4. Spray the seasoned peanut sprouts with preservative solution, let them stand, and then vacuum dry them at 50℃ and 0.08MPa for 45 minutes. Then, sterilize them at 90℃ for 5 minutes to obtain peanut sprout pickles.
[0055] Example 6 This embodiment provides a method for preparing peanut sprout pickles, which consists of the following steps: S1. Mix 100 parts peanut sprouts, 0.6 parts sodium chloride, 0.1 parts baking soda and 200 parts water, sonicate at 35 kHz for 12 min, and then freeze at -15℃ for 16 min to obtain pretreated peanut sprouts.
[0056] The fermentation broth consists of the following ingredients by mass percentage: 4% edible salt, 1.5% glucose, 0.008% lactic acid bacteria, and the remainder is water.
[0057] S2. Mix 100 parts of pretreated peanut sprouts with 50 parts of the above fermentation liquid and ferment at 26°C for 65 hours under anaerobic conditions to obtain fermented peanut sprouts. The compound seasoning is composed of the following ingredients by weight percentage: 50% soy sauce, 25% vinegar, 3% spices, 20% chili peppers, 10% garlic, and 15% edible vegetable oil.
[0058] S3. Mix 100 parts of fermented peanut sprouts with 11 parts of compound seasoning, stir, let stand at 21°C for 3 hours, and then dry at 46°C for 2 hours to obtain seasoned peanut sprouts.
[0059] The preservative solution is composed of the following ingredients by mass percentage: 1.8% ε-polylysine, 0.8% chitosan, 1% cinnamaldehyde, and the remainder is water.
[0060] S4. Spray the seasoned peanut sprouts with preservative solution, let them stand, and then vacuum dry them at 55℃ and 0.08MPa for 45 minutes. Then, sterilize them at 85℃ for 6 minutes to obtain peanut sprout pickles.
[0061] Sensory evaluation: Fifty people conducted sensory evaluations on the peanut sprout pickles prepared in Examples 1-6, using a 10-point scale. There were 25 men and 25 women. The tests included morphology (0-2 points), color (0-2 points), taste (0-4 points), and aroma (0-2 points). The average score for each test was taken. The evaluation criteria are shown in Table 1, and the results are shown in Table 2.
[0062] Table 1 Sensory Evaluation Criteria
[0063] Table 2. Sensory evaluation results of peanut sprout pickles prepared in Examples 1-6
[0064] As can be seen from Table 2, the peanut sprouts prepared in each embodiment of the present invention have intact sprout morphology, uniform and bright color, crisp texture, and rich aroma, with sensory scores all above 8.0, which meets market consumption demand.
[0065] The physicochemical properties of the peanut sprout pickles prepared in Examples 1-6 were tested, and the results are shown in Table 3.
[0066] Table 3. Results of Physicochemical Indicators
[0067] The comparison chart of lead content in the peanut sprout pickles prepared in Examples 1-6 is shown below. Figure 1 See the comparison chart of nitrite content. Figure 2 .
[0068] From Table 3 and Figure 1-2 It can be seen that the lead and arsenic content in the peanut sprout pickles prepared in the various embodiments of the present invention is far below the national standard limit, and the nitrite content is only 0.11-0.12 mg / kg, which is significantly lower than the national standard requirement of ≤0.2 mg / kg. The product has no risk of heavy metal exceeding the standard, low nitrite content, and high food safety.
[0069] Shelf life experiment: The peanut sprout pickles prepared in Examples 1-6 were placed at a constant temperature of 25°C for 120 days, and the presence of can swelling was observed every 30 days. The results are shown in Table 4.
[0070] The peanut sprout pickles prepared in Examples 1-6 were placed at a constant temperature of 35°C for 30 days, and sensory experiments were conducted again to obtain the sensory score decline rate. The results are shown in Table 5.
[0071] Table 4. Test results of can bloating phenomenon
[0072] As can be seen from Table 4, the peanut sprout pickles prepared in each embodiment of the present invention did not exhibit can bloating during 120 days of constant temperature storage at 25℃, demonstrating a stable preservative system and excellent shelf life performance.
[0073] Table 5. Rate of Decline in Sensory Scores
[0074] As can be seen from Table 5, the peanut sprout pickles prepared in each embodiment of the present invention showed a low rate of decrease in sensory scores after 30 days of accelerated storage at 35°C, indicating good product quality stability and the ability to maintain excellent sensory quality even after long-term storage.
[0075] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.
Claims
1. A method for preparing peanut sprout pickles, characterized in that, Includes the following steps: S1. Mix peanut sprouts, edible sodium chloride, baking soda and water, then sonicate and freeze to obtain pretreated peanut sprouts; S2. Mix the pretreated peanut sprouts with the fermentation liquid and ferment under anaerobic conditions to obtain fermented peanut sprouts; S3. Mix fermented peanut sprouts with compound seasoning, stir, let stand, and dry to obtain seasoned peanut sprouts; S4. Spray the seasoned peanut sprouts with preservative solution, let them stand, and then perform dehydration and sterilization treatments in sequence to obtain peanut sprout pickles.
2. The method for preparing peanut sprout pickles according to claim 1, characterized in that, The mass ratio of peanut sprouts, edible sodium chloride, baking soda, and water in S1 is 100:0.5-0.8:0.1:
200.
3. The method for preparing peanut sprout pickles according to claim 1, characterized in that, The frequency of the ultrasound is 20-40kHz, and the duration is 8-15min; The freezing temperature is -25~0℃, and the freezing time is 10-20 minutes.
4. The method for preparing peanut sprout pickles according to claim 1, characterized in that, The mass ratio of the pretreated peanut sprouts to the fermentation broth in S2 is 100:30-60; The fermentation broth comprises, by mass percentage, 3%-5% edible salt, 1%-2% glucose, 0.001%-0.1% lactic acid bacteria, and the remainder is water.
5. The method for preparing peanut sprout pickles according to claim 1, characterized in that, The fermentation temperature described in S2 is 20-30℃, and the time is 36-72h.
6. The method for preparing peanut sprout pickles according to claim 1, characterized in that, The mass ratio of fermented peanut sprouts to compound seasonings in S3 is 100:5-15; The ingredients of the compound seasoning, by weight percentage, include 30%-50% soy sauce, 10%-25% vinegar, 3%-10% spices, 10%-20% chili peppers, 10%-15% garlic, and 15%-30% edible vegetable oil.
7. The method for preparing peanut sprout pickles according to claim 1, characterized in that, The settling temperature described in S3 is 18-25℃, and the settling time is 2-4 hours; The drying temperature is 40-50℃, and the drying time is 1.5-2 hours.
8. The method for preparing peanut sprout pickles according to claim 1, characterized in that, The preservative solution described in S4 comprises, by mass percentage, 1%-2% ε-polylysine, 1.5%-2% chitosan, 0.5%-1% cinnamaldehyde, and the remainder is water.
9. The method for preparing peanut sprout pickles according to claim 1, characterized in that, The dehydration treatment method described in S4 is vacuum drying, wherein the vacuum drying temperature is 40-60℃, the time is 40-50min, and the vacuum degree is 0.07-0.09MPa; The sterilization treatment is performed at a temperature of 85-95℃ for 3-10 minutes.
10. Peanut sprout pickles prepared by the preparation method according to any one of claims 1-9.