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Wrapped peanuts and preparation method thereof

A technology of wrapping peanuts and peanut beans, which is applied in food science, the function of food ingredients, food ingredients containing inorganic compounds, etc., can solve the problems of high fat content in peanut beans, dare not buy, eat, dare not eat, etc., to achieve Crunchy taste, unique formula, effect of reducing fat content

Inactive Publication Date: 2017-08-11
河北省武强县利民食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, at present, the preparation of coated peanuts is usually preceded by wrapping a layer of syrup on the outside of the peanut kernels, and the coating powder is used to wrap the coating powder on the outside of the peanut kernels by utilizing the viscosity of the syrup. It is boiled with purified water, its sugar content is high, and the fat content of peanut beans is high, and it is easy to gain weight if you eat too much. It is daunting, afraid to buy, eat
[0004] In addition, because many coated peanuts are currently processed through frying, puffing, and baking, people are prone to getting angry after using coated peanuts. Therefore, even if the coated peanuts taste good, people dare not eat too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A coated peanut, which comprises the following components by weight: 50 parts of peanuts, 30 parts of wheat, 5 parts of oats, 10 parts of glutinous rice flour, 1 part of seaweed powder, 3 parts of xylitol, and 2.5 parts of mushroom liquid bacteria , 0.6 parts of sodium bicarbonate, 0.2 parts of ammonium bicarbonate.

[0025] The preparation method of the above-mentioned coated peanuts is as follows: (1) Weighing each component in proportion, cleaning the peanuts, sorting out the peanuts with the same quality and size, and then using the peanuts at 30°C Soak in saturated salt water for 12 hours, then treat it with an alcohol solution with a mass concentration of 15% under a pressure of 1.2MPa for 20 minutes, and then dry it at 120°C for use;

[0026] (2) Bake wheat and oats at 140°C for 20 minutes, then mix them evenly with the nutrient solution in a culture container at a mass ratio of 1:1, sterilize, and pour wheat and oats into the culture container in a sterile envir...

Embodiment 2

[0032] A coated peanut, which comprises the following components by weight: 60 parts of peanuts, 20 parts of wheat, 10 parts of oats, 5 parts of glutinous rice flour, 3 parts of seaweed powder, 1 part of xylitol, and 4 parts of mushroom liquid strain , 0.3 parts of sodium bicarbonate, 0.5 parts of ammonium bicarbonate.

[0033] The preparation method of the above-mentioned coated peanuts is as follows: (1) Weighing each component in proportion, cleaning the peanuts, sorting out the peanuts with the same quality and size, and then using the peanuts at 40°C Soak in saturated salt water for 10 hours, then treat it with 10% alcohol solution at a pressure of 1.5MPa for 30 minutes, and then dry it at 110°C for later use;

[0034] (2) Bake wheat and oats at 160°C for 10 minutes, then mix them evenly with the nutrient solution in the culture container at a mass ratio of 1:1, sterilize, and pour the wheat and oats into the culture container in a sterile environment Insert the liquid s...

Embodiment 3

[0040] A coated peanut, which comprises the following components by weight: 55 parts of peanut beans, 25 parts of wheat, 8 parts of oats, 7 parts of glutinous rice flour, 2 parts of seaweed powder, 2 parts of xylitol, and 3.5 parts of mushroom liquid strain , 0.5 parts of sodium bicarbonate, 0.4 parts of ammonium bicarbonate.

[0041]The preparation method of the above-mentioned coated peanuts is as follows: (1) Weighing each component in proportion, cleaning the peanuts, sorting out the peanuts with the same quality and size, and then using the peanuts at 35°C Soak in saturated salt water for 11 hours, then treat it with an alcohol solution with a mass concentration of 13% under a pressure of 1.3MPa for 25 minutes, and then dry it at 115°C for use;

[0042] (2) Bake wheat and oats at 150°C for 15 minutes, then mix them evenly with the nutrient solution in a culture container at a mass ratio of 1:1, sterilize, and pour wheat and oats into the culture container in a sterile env...

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PUM

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Abstract

The invention belongs to the technical field of food, and in particular relates to wrapped peanuts and a preparation method thereof. The wrapped peanuts are prepared from the following components in parts by weight: 50-60 parts of peanuts, 20-30 parts of wheat, 5-10 parts of oat, 5-10 parts of glutinous rice flour, 1-3 parts of sea weed powder, 1-3 parts of xylitol, 2.5-4 parts of lentinus edodes liquid strains, 0.3-0.6 part of sodium bicarbonate and 0.2-0.5 part of ammonium bicarbonate. The wrapped peanuts have a unique formula and a novel preparation method, the prepared wrapped peanuts have crisp mouthfeel, low sugar and low fat and are suitable for a wide range of people, and simultaneously the combined action of peanut skin, oat, sea weed and lentinan in the lentinus edodes mycelia in the invention has the effects of reducing high blood lipids, high blood pressure and high blood sugar. Through saline soaking and high-pressure extracting, the peanuts are defatted, the fat content in the peanuts is reduced, so the peanuts are suitable for a wider range of people, and eating the wrapped peanuts cannot cause obesity or increase in blood lipids, blood pressure and the like.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a coated peanut and a preparation method thereof. Background technique [0002] Wrapped peanuts refer to a kind of snack food formed by wrapping peanuts with flour and other ingredients, and then baking and other processes. Because of its crisp taste and other flavors besides the original flavor of peanuts, it has been widely consumed. reader's favorite. [0003] However, at present, the preparation of coated peanuts is usually preceded by wrapping a layer of syrup on the outside of the peanut kernels, and the coating powder is used to wrap the coating powder on the outside of the peanut kernels by utilizing the viscosity of the syrup. It is boiled with pure water, its sugar content is high, and the fat content of peanut beans is high, and it is easy to gain weight if you eat too much. It is daunting, dare not buy, eat. [0004] In addition, because many coated peanut...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L25/00A23L7/104A23L17/60A23L31/00A23L5/20A23P20/10
CPCA23V2002/00A23V2200/326A23V2200/3262A23V2200/328A23V2200/3324A23V2250/1614A23V2250/6422A23V2250/61A23V2250/54A23V2250/161A23V2250/16A23V2250/1618A23V2250/1624
Inventor 尹清文尹冰尹大伟李连营李立秀
Owner 河北省武强县利民食品有限公司
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