Buttered peanut ingredients and preparation method of buttered peanuts
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
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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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