CN103238885A

CN103238885A - Processing method of peanut kernels

Info

Publication number: CN103238885A
Application number: CN2013101899528A
Authority: CN
Inventors: 芮帅
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-05-21
Filing date: 2013-05-21
Publication date: 2013-08-14

Abstract

The invention discloses a processing method of peanut kernels, which is used for carrying out drying and de-greasing treatment on the peanut kernels. The drying and de-greasing treatment is carried out to remove oil in the peanut kernels, so that the content of the oil in the peanut kernels is reduced, and obesity or other diseases, caused by eating a lot of peanut kernels, can be avoided; and furthermore, the peanut kernels subjected to the drying and de-greasing treatment are puffed and crispy and are better in mouth feel.

Description

A kind of processing method of shelled peanut

Technical field

The present invention relates to food processing field, be specifically related to a kind of processing method of shelled peanut.

Background technology

The processing method of tradition shelled peanut is that shelled peanut is carried out fried or dried stir-fry, carrying out seasoning then mostly, and the fat content height of the shelled peanut that this processing method processes long-term a large amount of edible can be causeed fat, disease such as cardiac trigger blood vessel.

Name be called in " a kind of roasting Mi Fangfa that prolongs the peanut shelf-life " Chinese patent literature (CN102613617A) the following technical scheme in record road " may further comprise the steps: one, selected, select the shelled peanut of the band scarlet that full grains do not go mouldy; Two, baking is soaked, and with the shelled peanut vacuum bakeout 10～15min that selects, after scarlet is sloughed in cooling, adds flavor enhancement and soaks 20～30min; Three, fill the nitrogen baking, fill nitrogen baking 40～50min behind the adding natural, 130～140 ℃ of baking temperatures; Four, cooling packing, after baking finishes that the shelled peanut cooling is broken, it is broken to obtain roasted peanut rice wholegrain, half and peanut respectively, inflated with nitrogen packing "; though adopt the mode of baking that shelled peanut is processed in this scheme; it is to adopt cryogenic vacuum or fill the nitrogen baking, it provides a kind of processing method that prevents that linoleic acid in the shelled peanut is oxidized and extend the shelf life, so this scheme is to obtain low grease content or not grease-contained shelled peanut.

Goal of the invention

The object of the present invention is to provide a kind of processing method of shelled peanut, fat content is low in its shelled peanut of preparing, and mouthfeel is good.

Its scheme of taking is: a kind of processing method of shelled peanut is that shelled peanut is toasted ungrease treatment.

By the baking ungrease treatment, make that grease is removed in the shelled peanut, reduce content of oil and grease in the shelled peanut, avoid a large amount of edible causeing fat or the generation of other diseases, in addition, through the swollen shortcake of the shelled peanut of overbaking ungrease treatment, mouthfeel is better.

Certainly, former can the choosing according to such scheme of ordinary skill people makes the temperature of shelled peanut degreasing toast ungrease treatment to shelled peanut.But take all factors into consideration swollen crisp degree, mouthfeel after the shelled peanut baking degreasing, factors such as the effect of shelled peanut degreasing and adaptation serialization production, preferably select for use following scheme specifically to implement after constantly testing, revise repeatedly baking ungrease treatment condition: the temperature of described baking ungrease treatment is 175 ℃～300 ℃, time 15～30min.So that the swollen crisp degree of shelled peanut, mouthfeel and degreasing effect the best, and the continuous batch production of suitable shelled peanut.

Can cool off after the shelled peanut baking ungrease treatment and carry out seasoning, the used flavoring of seasoning can be solid, powder or liquid quelite, among the present invention, preferably with the powder flavoring shelled peanut after drenching is coated seasoning.

These processing method concrete operations are: at first shelled peanut undressed, again shelled peanut put into baking oven and toast ungrease treatment, shelled peanut after the baking degreasing is cooled to room temperature, the cooling back is carried out wetting seasoning with flavoring to shelled peanut, and then shelled peanut is dried processing.The temperature that described oven dry is handled is 100～120 ℃, and the time is 5～15min.Flavoring by liquid or little hygrometric state or half-dried powder carries out seasoning to shelled peanut, because the shelled peanut after the baking is more loose, after therefore handling through oven dry, flavoring can infiltrate shelled peanut inside fully, increases the mouthfeel of shelled peanut.

More preferred scheme is: described baking ungrease treatment is carried out in the vibratory sieve baking box, the vibratory sieve baking box comprises the baking casing, be provided with in the chamber of baking casing for the vibration screen of support shelled peanut and the driving mechanism that drives vibration screen along continuous straight runs double vibrations, the below of vibration screen is provided with the oil trap of the grease that removes for collection shelled peanut baking ungrease treatment.By shelled peanut being placed the vibratory sieve baking box toast ungrease treatment, vibration screen can constantly renovate shelled peanut in continuous vibration processes, guarantees that the degreasing of shelled peanut is all even complete.Oil trap can toast shelled peanut the grease that removes in the ungrease treatment and collect as his usefulness, improves the shelled peanut economic benefit of processing.

In a word, fat content is low in its shelled peanut of preparing of the present invention, the swollen shortcake of shelled peanut, and mouthfeel is better.

The specific embodiment

Embodiment 1

Get the shelled peanut of 1kg, put into the vibratory sieve baking oven after shelled peanut is undressed and toast ungrease treatment, the temperature of control baking ungrease treatment is 175 ℃～300 ℃, time 15～30min; Shelled peanut after the baking degreasing is cooled to room temperature, cooling fully the back with micro-water purification the cooled shelled peanut profit of getting wet, wrap up in sticking powder flavoring then, again shelled peanut is dried processing after the seasoning fully, the temperature that the control oven dry is handled is 100～120 ℃, time is 5～15min, can make the finished product shelled peanut.

Embodiment 2

Get the shelled peanut of 1kg, with shelled peanut vacuum bakeout 10min, baking temperature is 80 ℃, vacuum is 0.03Mpa, after scarlet is sloughed in cooling, add flavor enhancement, flavor enhancement is the 3g dehydrated garlic, the 3g ginger that dewaters, the 3g selfheal, the 3g Radix Glycyrrhizae, 3g salt, 3g cloves and 3g cassia bark mix, it is soluble in water to grind the back, the shelled peanut that adding is sloughed behind the scarlet soaks 20min, account for 2～3% of shelled peanut quality with flavoring, after soak finishing, drench the solid carbon dioxide branch, add natural, described natural is 2g brass, the 2g vitamin E, 1g astaxanthin and 1g resveratrol mix, and filling nitrogen baking vacuum after natural mixes is 0.02Mpa, and nitrogen content accounts for more than 96% of content of total air, baking temperature is 130 ℃, stoving time is 40min, add natural anti-sealing compound and account for 0.3～0.5% of shelled peanut quality, make the finished product shelled peanut.

Compare analysis, analysis result such as following table to making the finished product shelled peanut among the embodiment 1,2:

Project	The shelled peanut maturity	Fat content	The swollen crisp degree of shelled peanut
				Embodiment 1	Well done	Low	Loose
Embodiment 2	Ripe	High	Harder

Claims

1. the processing method of a shelled peanut is characterized in that: be that shelled peanut is toasted ungrease treatment.

2. the processing method of shelled peanut as claimed in claim 1, it is characterized in that: the temperature of described baking ungrease treatment is 175 ℃～300 ℃, time 15～30min.

3. the processing method of shelled peanut as claimed in claim 1 or 2 is characterized in that: cool off after the shelled peanut baking ungrease treatment and carry out seasoning.

4. the processing method of shelled peanut as claimed in claim 3, it is characterized in that, these processing method concrete operations are: at first shelled peanut undressed, again shelled peanut put into baking oven and toast ungrease treatment, shelled peanut after the baking degreasing is cooled to room temperature, the cooling back is carried out wetting seasoning with flavoring to shelled peanut, and then shelled peanut is dried processing.

5. the processing method of shelled peanut as claimed in claim 4, it is characterized in that: described baking ungrease treatment is carried out in the vibratory sieve baking box, the vibratory sieve baking box comprises the baking casing, be provided with in the chamber of baking casing for the vibration screen of support shelled peanut and the driving mechanism that drives vibration screen along continuous straight runs double vibrations, the below of vibration screen is provided with the oil trap of the grease that removes for collection shelled peanut baking ungrease treatment.

6. the processing method of shelled peanut as claimed in claim 4 is characterized in that: the temperature that described oven dry is handled is 100～120 ℃, and the time is 5～15min.