Processing method of fresh, sweet and crispy peanuts coated with purple sweet potatoes

A purple potato peanut and processing method technology, applied in the functions of food ingredients, food science, food ingredients as color, etc., can solve the problems of unfavorable food health and safety requirements, high peanut oil content, poor color of coating, etc. Achieve the effect of improving health care efficacy, sweet taste and good purple color.

Inactive Publication Date: 2018-07-06
安徽徽风生态农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The peanuts prepared by this method have high oil content, poor coating color, and high-temperature frying will produce carcinogens such as acrylamide, which is not conducive to the health and safety requirements of food, and the obtained purple sweet potato is hard and has a bad taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of processing method of sweet and crisp purple sweet potato peanut that the present invention proposes, comprises the following steps:

[0021] S1. Soak shelled peanuts in water for 5 hours, filter, and dry until the water content is 30%, to obtain the first prefabricated material;

[0022] S2. Soak 3 parts of glutinous rice and 6 parts of water for 1 hour and cook it into glutinous rice, steam 40 parts of purple sweet potato, mix the glutinous rice and purple sweet potato, add 100 parts of water to homogenate, then add 0.05 part of enzyme preparation, Hydrolyze at 40°C for 1 hour, dry until the moisture content is 30%, and obtain the second prefabricated material;

[0023] S3. Soak 5 parts of tremella in 150 parts of water for 2 hours, add 14 parts of red dates and 7 parts of wolfberry, boil until thick, add 80 parts of rock sugar, stir to dissolve, filter to obtain the third prefabricated material;

[0024] S4. Stir and mix 50 parts of the second prefabricated...

Embodiment 2

[0027] A kind of processing method of sweet and crisp purple sweet potato peanut that the present invention proposes, comprises the following steps:

[0028] S1. Soak shelled peanuts in water for 7 hours, filter, and dry until the water content is 32%, to obtain the first prefabricated material;

[0029] S2. Soak 5 parts of glutinous rice and 9 parts of water for 1 hour and cook it into glutinous rice, steam 43 parts of purple sweet potato, mix the glutinous rice and purple sweet potato, add 110 parts of water to homogenate, then add 0.08 part of enzyme preparation, Hydrolyze at 45°C for 2 hours, dry to a water content of 32%, and obtain a second prefabricated material; the enzyme preparation includes cellulase and amylase in a weight ratio of 2:1;

[0030] S3. Soak 7 parts of white fungus in 170 parts of water for 2 hours, add 16 parts of red dates and 10 parts of wolfberry, boil for 1.5 hours until thickened, add 90 parts of rock sugar, stir to dissolve, filter to obtain the...

Embodiment 3

[0034] A kind of processing method of sweet and crisp purple sweet potato peanut that the present invention proposes, comprises the following steps:

[0035] S1. Soak shelled peanuts in water for 8 hours, filter, and dry until the water content is 34%, to obtain the first prefabricated material;

[0036] S2. Soak 6 parts of glutinous rice and 10 parts of water for 1.5 hours, then cook it into glutinous rice, steam 45 parts of purple sweet potato, mix the glutinous rice and purple sweet potato, add 115 parts of water to homogenate, then add 0.12 part of enzyme preparation, Hydrolyze at 48°C for 2.5 hours, and dry to a water content of 34%, to obtain a second prefabricated material; the enzyme preparation includes cellulase and amylase in a weight ratio of 2.5:1.8;

[0037] S3. Soak 8 parts of white fungus in 180 parts of water for 2.5 hours, add 18 parts of red dates and 12 parts of Chinese wolfberry, boil for 2 hours until thickened, add 95 parts of rock sugar, stir to dissolv...

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PUM

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Abstract

The invention discloses a processing method of fresh, sweet and crispy peanuts coated with purple sweet potatoes, and relates to the technical field of food processing. The processing method comprisesthe following steps of: adding water to shelled peanuts, performing soaking, and performing drying to obtain a first pre-formed material; adding water to glutinous rice, performing soaking, cooking the soaked glutinous rice thoroughly to obtain cooked glutinous rice; steaming purple potatoes thoroughly; mixing the cooked glutinous rice with the steamed purple potatoes, adding water, performing homogenization, adding an enzyme preparation, performing hydrolyzation, and then performing drying until the water content is 30-35% to obtain a second pre-formed material; soaking white fungi in water,adding red jujubes and Chinese wolfberry fruits, performing boiling until a thick state is achieved, adding rock sugar, performing stirring until the rock sugar dissolves, and performing filtering toobtain a third pre-formed material; stirring and mixing the second pre-formed material with the third pre-formed material, baking soda and salt to obtain a fourth pre-formed material; and adding thefirst pre-formed material into a coating machine, adding syrup, performing rotation at a constant speed, adding the fourth pre-formed material, performing rotation at a constant speed, performing baking for the first time, then adding the fourth pre-formed material, performing rotation at a constant speed, and performing baking for the second time so as to obtain the fresh, sweet and crispy peanuts coated with purple sweet potatoes. The peanuts coated with purple sweet potatoes made by the processing method disclosed by the invention are high in nutritional value, plump in internal kernels, good in color and delicious, crisp and crisp in mouth feel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing sweet and crispy purple sweet potatoes and peanuts. Background technique [0002] Purple sweet potato is also called purple sweet potato. Its flesh and skin are purple to deep purple, and its taste is slightly sweet. In addition to the nutrients of ordinary sweet potatoes, it is also rich in anthocyanins and has high medicinal value. It is a kind of Pure natural health food. The anthocyanin contained in purple sweet potato is a strong antioxidant, which can enhance the elasticity of blood vessels, improve the circulatory system, enhance the smoothness of the skin, inhibit inflammation and allergies, and improve the flexibility of joints. [0003] Peanut is a kind of nut with abundant production and wide consumption in our country. Its fruit contains protein, fat, sugar, vitamin A, vitamin B6, vitamin E, vitamin K, and mineral calcium, phosphorus, ...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L7/104A23L19/10A23L31/00A23L33/105A23L5/10
CPCA23L5/10A23L7/107A23L19/105A23L25/25A23L31/00A23L33/105A23V2002/00A23V2200/04A23V2200/14A23V2200/16A23V2200/30A23V2250/21A23V2250/208
Inventor 吴永超
Owner 安徽徽风生态农业开发有限公司
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