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Coconut-flavor coated peanuts and preparation method thereof

A technology of wrapping peanuts and coconuts, which is applied in the field of coconut-flavored wrapping peanuts and its preparation, which can solve the problems of peanut nutrition loss, easy cracking of wrapping, and incomplete nutrition, so as to avoid wrapping cracking and avoid wrapping too hard , Nutritious and comprehensive effect

Inactive Publication Date: 2015-03-25
QINGDAO BAOQUAN PEANUTS PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Eating peanuts alone has a single taste. The wrapped peanuts currently available in the market have less flavor and incomplete nutrition, and they are baked at the same temperature during processing, which not only causes a lot of nutritional loss of peanuts, but also the wrapping is easy to crack or hard, and even baked. Coke, resulting in low yield

Method used

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  • Coconut-flavor coated peanuts and preparation method thereof
  • Coconut-flavor coated peanuts and preparation method thereof
  • Coconut-flavor coated peanuts and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A coconut-flavored coated peanut, comprising the following raw materials in parts by weight: 80-100 parts of peanut kernels, 7-9 parts of white sugar, 15-20 parts of coconut powder, 8-10 parts of dried meat floss, and 30-30 parts of coating powder. 40 parts, 10-20 parts of water, 1-2 parts of peanut oil, peanuts and coconut flour are matched, the nutrition is complementary, the coconut fragrance is strong, and the flavor of wrapped peanuts is unique.

[0028] The coating powder includes sweet potato powder, red bean powder, corn powder, papaya powder, and jujube powder in a weight ratio of 2:1:1:1:1, which ensures that the product is rich in nutrition and contains the fragrance of miscellaneous grains and fruits.

[0029] The meat floss is one of chicken floss, pork floss, beef floss and fish floss.

Embodiment 2

[0031] A coconut-flavored coated peanut, comprising the following raw materials in parts by weight: 80 parts of peanut kernels, 7 parts of white sugar, 15 parts of coconut powder, 8 parts of meat floss, 30 parts of coating powder, 10 parts of water, and 1 part of peanut oil , Peanuts and coconut flour are paired for complementary nutrition, rich coconut fragrance, and unique flavor of coated peanuts.

[0032] The coating powder includes 10 parts of sweet potato powder, 5 parts of red bean powder, 5 parts of corn flour, 5 parts of papaya powder, and 5 parts of red date powder, so as to ensure that the product is rich in nutrition and contains the fragrance of miscellaneous grains and fruits.

[0033] The meat floss is chicken floss.

Embodiment 3

[0035] A coconut-flavored coated peanut, comprising the following raw materials in parts by weight: 90 parts of peanut kernels, 8 parts of white granulated sugar, 18 parts of coconut powder, 9 parts of meat floss, 35 parts of coating powder, 15 parts of water, and 1.5 parts of peanut oil , Peanuts and coconut flour are paired for complementary nutrition, rich coconut fragrance, and unique flavor of coated peanuts.

[0036] The coating powder includes 11.7 parts of sweet potato powder, 5.8 parts of red bean powder, 5.8 parts of corn flour, 5.8 parts of papaya powder, and 5.8 parts of red date powder, which ensures that the product is rich in nutrition and contains the fragrance of miscellaneous grains and fruits.

[0037] The meat floss is pork floss.

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Abstract

The invention discloses coconut-flavored coated peanuts and a preparation method thereof, belonging to the technical fields of foods and processing thereof. The coconut-flavored coated peanuts comprise the following materials in parts by weight: 80-100 parts of peanut kernels, 7-9 parts of white granulated sugar, 15-20 parts of coconut powder, 8-10 parts of dried meat floss, 30-40 parts of coating powder, 10-20 parts of water and 1-2 parts of peanut oil. The preparation method comprises the steps of selecting peanuts, sectional roasting, preparing syrup, coating, secondary sectional roasting and cooling, wherein the two roasting procedures both adopt roasting at different temperature sections. The method disclosed by the invention can improve the crispiness of coated peanut, is beneficial for keeping the nutrition and taste of peanut, and improves the yield; and the coated peanuts obtained according to the method disclosed by the invention have heavy coconut fragrance, unique and crispy taste and rich nutrition.

Description

technical field [0001] The invention relates to the technical field of food and its processing, in particular to a coconut-flavored coated peanut and a preparation method thereof. Background technique [0002] Coconut powder is made from fresh coconut milk squeezed from fresh coconut meat, and then spray-dried to make powder. Coconut flour is rich in 18 kinds of amino acids, calcium, zinc, manganese, iron, vitamin C and other nutrients needed by the human body. It is the natural drink with the highest amino acid content in the world so far. The vitamin E contained in it can maintain the youthful vitality of women, the rich zinc can promote the development of young girls, and the magnesium can improve the circulatory system of the elderly. Regular consumption can balance the nutritional needs of the human body, increase the nutritional intake of the human body, and enhance human immunity. [0003] Peanuts have high nutritional value and are called "longevity fruit". They no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/54
Inventor 贾玉洁姜晓飞孙晓东秦丽丽
Owner QINGDAO BAOQUAN PEANUTS PRODS
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