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Cream peanut components and making method of cream peanut

A technology of peanuts and cream, applied in food coating, food science, application, etc., can solve problems such as poor taste, sweet and greasy taste of peanuts wrapped in milk, and achieve the effect of reducing fat content and daily intake

Active Publication Date: 2018-01-12
广西凭祥汇隆食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after adding a large amount of sugar, the prepared milk-coated peanuts taste too sweet and greasy, and the taste is poor

Method used

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  • Cream peanut components and making method of cream peanut
  • Cream peanut components and making method of cream peanut
  • Cream peanut components and making method of cream peanut

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment one: a kind of preparation method of butter peanut batching, comprises the steps:

[0029] (1) Konjac flour is ground to a particle size of 100 mesh for subsequent use;

[0030] (2) Take skim milk and whole milk with a volume ratio of 3:1 and fully stir and mix to obtain milk for later use;

[0031] (3) Preparation of sugar juice: Take 90kg of water and heat it to 95°C, add 10kg of rock sugar and 20kg of Sydney, stir and heat for 1.5h to prepare sugar juice;

[0032] (4) Get 80kg of milk and heat it to 70°C, add 20kg of konjac powder under stirring, then add 15kg of sugar juice and mix evenly to obtain butter peanut ingredients.

Embodiment 2

[0033] Embodiment two: a kind of preparation method of butter peanut batching, comprises the steps:

[0034] (1) Konjac flour is ground to a particle size of 120 mesh for subsequent use;

[0035] (2) Take skim milk and whole milk with a volume ratio of 4:1 and fully stir and mix to obtain milk for later use;

[0036] (3) Preparation of sugar juice: heat 100kg of water to 100°C, add 15kg of rock sugar and 25kg of Sydney, stir and heat for 2 hours to prepare sugar juice;

[0037] (4) Get 90kg of milk and heat it to 70°C, add 25kg of konjac powder under stirring, then add 17kg of sugar juice and mix evenly to obtain butter peanut ingredients.

Embodiment 3

[0038] Embodiment three: a kind of preparation method of butter peanut batching, comprises the steps:

[0039] (1) Konjac flour is ground to a particle size of 100 mesh for subsequent use;

[0040] (2) Take skim milk and whole milk with a volume ratio of 3:1 and fully stir and mix to obtain milk for later use;

[0041] (3) Preparation of sugar juice: take 95kg of water and heat it to 100°C, add 12kg of rock sugar and 23kg of Sydney, stir and heat for 1.5h to prepare sugar juice;

[0042] (4) Get 95kg of milk and heat it to 70°C, add 28kg of konjac powder under stirring, then add 18kg of sugar juice and mix evenly to obtain butter peanut ingredients.

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Abstract

The invention relates to cream peanut components and a making method of cream peanuts. The cream peanut components comprise the following components in parts by weight: 80-100 parts of milk, 20-30 parts of konjaku flour and 15-20 parts of a sugar liquid. The sugar liquid is made by using the following methods: heating 90-100 parts by mass of water to 95-100 DEG C, and heating 10-15 parts of rock sugar and 20-25 parts of snow pear for 1.5-2 hours, thereby obtaining the sugar liquid. The cream peanuts are made by mixing peanuts with the cream peanut components and by performing high-temperatureand low-temperature secondary baking. The cream peanuts made by using the method have milky fragrance and have the flavor of being sweat and not greasy.

Description

technical field [0001] The invention relates to the field of peanut processing, in particular to an ingredient for buttered peanuts and a preparation method for buttered peanuts. Background technique [0002] Peanuts have high nutritional value and are suitable for people of different ages. In order to increase the edibility of peanuts, peanuts are usually processed to form peanuts with different tastes. The Chinese patent application publication number CN104336275A discloses a method for preparing milk-flavored coated peanuts, which mainly includes the following steps: sieve out broken grains and impurities; mix water, white sugar and milk to make syrup; peanuts and syrup Stir to mix to make milk-coated peanuts. [0003] In order to make the milk evenly wrapped on the outside of the peanuts, it is usually necessary to add a large amount of white sugar to provide viscosity. But after adding a large amount of sugar, the prepared milk-coated peanut tastes too sweet and grea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L33/125A23P20/17
Inventor 梁礼志
Owner 广西凭祥汇隆食品有限公司
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