Peanut sprout preserved fruit and preparation method thereof

Abstract

The invention discloses a peanut sprout preserved fruit and a preparation method thereof, and belongs to the field of food processing. The preparation method comprises the steps that high-quality peanut sprouts are put in a calcium chloride solution with the concentration of 0.5%-1.0% for being soaked for 90-120 minutes; then, 0.2%-0.5% of sodium hydrogen sulfite and 0.2%-0.5% of citric acid are used for dipping for 45-60 minutes, and then rinsing and draining are carried out with clear water; the drained peanut sprouts are blanched in boiling sugar solutions with the concentrations of 35%-45%, 50%-60% and 65%-70% in sequence for 1-2 minutes, and then the blanched peanut sprouts and the sugar solutions are poured into a jar to be soaked for 10 hours; and finally, fishing out, draining anddrying are carried out to obtain a finished product of the preserved peanut sprouts. The peanut sprout preserved fruit is semitransparent, soft, consistent in color and luster, regular in strip shape,free of sugar precipitation on the surface, with original peanut sprout flavor, moderate in sweetness and free of peculiar smell; and meanwhile, the original nutrient composition in the peanut sprouts can be maintained to the greatest extent, and the peanut sprout preserved fruit is suitable for mass consumers to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preserved peanut sprout and a preparation method thereof. Background technique [0002] Peanut sprouts are tender seedlings grown from peanut kernels, also known as long lettuce. Peanut buds are not only sweet and delicious, fresh and crisp, but also contain a variety of vitamins and trace elements, as well as beneficial ingredients such as fats and plant proteins that are easily absorbed by the human body. effect. In addition, peanut sprouts are rich in resveratrol, which is a polyphenolic substance with high biological activity and a natural component with a wide range of health functions. It has anti-oxidation, anti-tumor, anti-cancer And so on. [0003] Because the water content of peanut buds is too high, it is easy to dry out and lead to wilting due to water loss. At the same time, it is easy to be infected and rotted by microorganisms after mechanical damage such as col...

AI Technical Summary

Problems solved by technology

[0003] Due to the high water content of peanut buds, it is easy to dry out and cause wilting due to water loss. At the same time, it is easy to be infected and rotted by microorganisms after mechanical damage such as collisions, making it difficult to store and keep fresh.

In the prior art, peanut buds are mostly processed into foods such as pickled mustard, peanut bud sauce, tea, etc., such as Chinese patent application (publication number CN101199334A), the peanut buds are dehydrated by natural air drying, pickled, sealed and fermented in 1 to 3 months, and then Flavored and sterilized and packed into peanut bud mustard food, although it is beneficial to long-term preservation, it destroys the original nutritional value and mouthfeel of peanut bud; as Chinese patent application (publication number CN106163293A) relates to a kind of preparation method of peanut bud sauce, raw material has peanut Dried sprouts, chicken, pepper, star anise, garlic, etc., the taste is more complex

At present, there are few related foods that make peanut buds into preserved fruits.