CN109123567A

CN109123567A - One cultivates peanut sauce and preparation method thereof

Info

Publication number: CN109123567A
Application number: CN201811010215.6A
Authority: CN
Inventors: 徐浩; 徐洋
Original assignee: Sanyuan Xuyang Food Ltd
Current assignee: Sanyuan Xuyang Food Ltd
Priority date: 2018-08-31
Filing date: 2018-08-31
Publication date: 2019-01-04

Abstract

It cultivates peanut sauce and preparation method thereof the invention discloses one, which includes following raw material: shelled peanut, cornstarch, wheat flour, shortening, glucose, edible salt and Distilled glycerin monostearate；Preparation method includes following preparation step: step 1, shelled peanut obtains groundnut kernel powder through screening, frying, decortication, sorting, grinding；Step 2, cornstarch, wheat flour, shortening, glucose, edible salt and Distilled glycerin monostearate are added into groundnut kernel powder, stirs evenly, it is heat aging, homogeneous to get.The resulting peanut sauce of the present invention is sepia, and color is consistent, delicate mouthfeel, the fragrance with ripe peanut, free from extraneous odour is in the immobilising uniform sauce body of ointment shape, has micro grease to be precipitated, flawless, and the exogenous impurity being visible by naked eyes, physical and chemical index and microbiological indicator are met the requirements of the standard；Preparation method is simple, and production cost is low, implementation easy to operate, is suitable for enterprise scale and produces.

Description

One cultivates peanut sauce and preparation method thereof

Technical field

The present invention relates to food dressing technical fields, and in particular to one cultivates peanut sauce and preparation method thereof.

Background technique

Flavouring, refers to the color that can increase dish, promotes appetite, the accesary foods being beneficial to health, it Major function be to promote vegetable quality, meet the sense organ needs of consumer, to stimulate appetite, promote human health.From wide Said in justice, flavouring includes savory agent, acid, sweetener, tasty agents and pungent pastil etc., as salt, soy sauce, vinegar, monosodium glutamate, Sugar, illiciumverum, fennel, Chinese prickly ash, mustard etc. all belong to such.

With the development of society, the progress of science and technology, people's living standard is higher and higher, and the food beautiful jade in present shop is full Mesh, complete, omnifarious flavouring makes us dazzled, dizzy and confused, it is difficult to select.But existing flavouring at It is point complex, it not can guarantee the genuineness of raw material, and mouthfeel is heavier, it is larger to human body irritation, it is unfavorable for the body of people Health.

Summary of the invention

Aiming at the problems existing in the prior art, it cultivates peanut sauce and its preparation side the purpose of the present invention is to provide one Method, the peanut sauce are sepia, and color is consistent, delicate mouthfeel, the fragrance with ripe peanut, free from extraneous odour, in immobilising The uniform sauce body of ointment shape has micro grease to be precipitated, flawless, and the exogenous impurity being visible by naked eyes, physical and chemical index and micro- life Object index is met the requirements of the standard；Preparation method is simple, and production cost is low, implementation easy to operate, is suitable for scope of the enterprise metaplasia It produces.

In order to achieve the above object, the present invention is achieved by the following scheme.

(1) one cultivates peanut sauce, including following raw material: shelled peanut, cornstarch, wheat flour, shortening, glucose, Edible salt and Distilled glycerin monostearate.

Preferably, the dosage of the raw material are as follows: 40-60 parts of shelled peanut, 10-30 parts of cornstarch, 10-30 parts of wheat flour, 3-7 parts of shortening, 1-3 parts of glucose, 1-3 parts of edible salt and 1-3 parts of Distilled glycerin monostearate.

It is further preferred that the dosage of the raw material are as follows: 50 parts of shelled peanut, 20 parts of cornstarch, 20 parts of wheat flour, shortening 5 parts of oil, 2 parts of glucose, 2 parts of edible salt and 1 part of Distilled glycerin monostearate.

(2) one preparation methods for cultivating peanut sauce, including following preparation step:

Step 1, shelled peanut obtains groundnut kernel powder through screening, frying, decortication, sorting, grinding；

Step 2, cornstarch, wheat flour, shortening, glucose, edible salt and distillation are added into the groundnut kernel powder Glycerin monostearate stirs evenly, heat aging, and homogeneous is filling, packs to get peanut sauce.

Preferably, in step 1, the temperature of the frying is 140-160 DEG C, and the time of the frying is 30-40 minutes.

Preferably, described to be ground to be ground to 80-100 mesh in step 1.

Preferably, in step 2, the heat aging temperature is 90-110 DEG C, and the heat aging time is 25-35 points Clock.

Preferably, in step 2, the pressure of the homogeneous is 180-220MPa, and the temperature of homogeneous is 170-190 DEG C, homogeneous Time be 25-35 minutes.

Compared with prior art, the invention has the benefit that

The resulting peanut sauce of the present invention is sepia, and color is consistent, delicate mouthfeel, the fragrance with ripe peanut, nothing Peculiar smell is in the immobilising uniform sauce body of ointment shape, has micro grease to be precipitated, flawless, and the exogenous impurity being visible by naked eyes, Physical and chemical index and microbiological indicator are met the requirements of the standard；Preparation method is simple, and production cost is low, implementation easy to operate, is applicable in It is produced in enterprise scale.

Specific embodiment

Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will It will be appreciated that the following example is merely to illustrate the present invention, and it is not construed as limiting the scope of the invention.

Embodiment 1

One preparation method for cultivating peanut sauce, including following preparation step:

Step 1,50% shelled peanut is screened, the frying 35 minutes under the conditions of 150 DEG C, then peels, sorts, grinding To 80 mesh, groundnut kernel powder is obtained；

Step 2,20% cornstarch, 20% wheat flour, 5% shortening, 2% glucose, 2% are added into groundnut kernel powder Edible salt and 1% Distilled glycerin monostearate, stir evenly, then heat aging 30 minutes under the conditions of 100 DEG C, using glue Body is ground homogeneous 30 minutes under the conditions of pressure is 200MPa, temperature is 180 DEG C, filling, is packed to get peanut sauce.

Embodiment 2

Step 1,40% shelled peanut is screened, the frying 40 minutes under the conditions of 140 DEG C, then peels, sorts, grinding To 100 mesh, groundnut kernel powder is obtained；

Step 2,30% cornstarch, 20% wheat flour, 3% shortening, 2% glucose, 2% are added into groundnut kernel powder Edible salt and 3% Distilled glycerin monostearate, stir evenly, then heat aging 25 minutes under the conditions of 110 DEG C, using glue Body is ground homogeneous 25 minutes under the conditions of pressure is 180MPa, temperature is 190 DEG C, filling, is packed to get peanut sauce.

Embodiment 3

Step 1,60% shelled peanut is screened, the frying 30 minutes under the conditions of 160 DEG C, then peels, sorts, grinding To 90 mesh, groundnut kernel powder is obtained；

Step 2,18% cornstarch, 10% wheat flour, 7% shortening, 1% glucose, 2% are added into groundnut kernel powder Edible salt and 2% Distilled glycerin monostearate, stir evenly, then heat aging 35 minutes under the conditions of 90 DEG C, using glue Body is ground homogeneous 35 minutes under the conditions of pressure is 220MPa, temperature is 170 DEG C, filling, is packed to get peanut sauce.

Embodiment 4

Step 1,40% shelled peanut is screened, the frying 30 minutes under the conditions of 150 DEG C, then peels, sorts, grinding To 80 mesh, groundnut kernel powder is obtained；

Step 2,20% cornstarch, 30% wheat flour, 5% shortening, 3% glucose, 1% are added into groundnut kernel powder Edible salt and 1% Distilled glycerin monostearate, stir evenly, then heat aging 35 minutes under the conditions of 100 DEG C, using glue Body is ground homogeneous 30 minutes under the conditions of pressure is 200MPa, temperature is 190 DEG C, filling, is packed to get peanut sauce.

Embodiment 5

Step 1,50% shelled peanut is screened, the frying 35 minutes under the conditions of 160 DEG C, then peels, sorts, grinding To 100 mesh, groundnut kernel powder is obtained；

Step 2,10% cornstarch, 30% wheat flour, 3% shortening, 2% glucose, 3% are added into groundnut kernel powder Edible salt and 2% Distilled glycerin monostearate, stir evenly, then heat aging 30 minutes under the conditions of 90 DEG C, using glue Body is ground homogeneous 25 minutes under the conditions of pressure is 220MPa, temperature is 180 DEG C, filling, is packed to get peanut sauce.

In above embodiments, Distilled glycerin monostearate is a kind of non-ionic surfactant, simultaneously containing parent Water and lipophilic group, can be adsorbed on respectively water and oil both it is mutually exclusive practise physiognomy on, form thin molecular layer, reduce grease The interfacial tension of two-phase, mutual exclusive two kinds of substances, can be uniformly mixed under the intervention of glycerin monostearate originally, be formed The dispersion of homogeneous state, the physical state before changing；Additionally by homogenization technique, broken refinement protein, The macromolecular particles such as fat make it keep evenly dispersed and stable suspersion in content, so that the resulting peanut tune of the present invention Taste sauce is in the immobilising uniform sauce body of ointment shape, and mouthfeel is more fine and smooth soft.

Although the present invention is described in detail with a general description of the specific embodiments in this specification, But on the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art. Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed model It encloses.

Claims

1. sauce of cultivating peanut, which is characterized in that including following raw material: shelled peanut, cornstarch, wheat flour, shortening, Portugal Grape sugar, edible salt and Distilled glycerin monostearate.

2. peanut sauce according to claim 1, which is characterized in that the dosage of the raw material are as follows: shelled peanut 40-60 Part, 10-30 parts of cornstarch, 10-30 parts of wheat flour, 3-7 parts of shortening, 1-3 parts of glucose, 1-3 parts of edible salt and distillation are single 1-3 parts of tristerin.

3. peanut sauce according to claim 2, which is characterized in that the dosage of the raw material are as follows: 50 parts of shelled peanut, jade 20 parts of rice starch, 20 parts of wheat flour, 5 parts of shortening, 2 parts of glucose, 2 parts of edible salt and 1 part of Distilled glycerin monostearate.

4. the preparation method for sauce of cultivating peanut, which is characterized in that including following preparation step:

Step 2, it is single hard that cornstarch, wheat flour, shortening, glucose, edible salt and distillation are added into the groundnut kernel powder Glycerol stirs evenly, heat aging, and homogeneous is filling, packs to get peanut sauce.

5. the preparation method of peanut sauce according to claim 4, which is characterized in that in step 1, the temperature of the frying Degree is 140-160 DEG C, and the time of the frying is 30-40 minutes.

6. the preparation method of peanut sauce according to claim 4, which is characterized in that described to be ground to grind in step 1 It is milled to 80-100 mesh.

7. the preparation method of peanut sauce according to claim 4, which is characterized in that described heat aging in step 2 Temperature be 90-110 DEG C, the heat aging time be 25-35 minutes.

8. the preparation method of peanut sauce according to claim 4, which is characterized in that in step 2, the pressure of the homogeneous Power is 180-220MPa, and the temperature of homogeneous is 170-190 DEG C, and the time of homogeneous is 25-35 minutes.