CN117256826A - Method for reducing oil absorption of fried paste-coated peanuts and improving crispness of fried paste-coated peanuts - Google Patents
Method for reducing oil absorption of fried paste-coated peanuts and improving crispness of fried paste-coated peanuts Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a method for reducing oil absorption of fried paste peanuts and improving the crunchiness of the fried paste peanuts, which mainly comprises the following steps: (1) adjusting a paste formula: adding an amount of a resistant starch-basil seed gum mixture; (2) adding a pre-drying treatment: before frying, carrying out hot air drying on the paste-coated peanuts prepared according to the paste-coated formula in the step (1); (3) adding a post-frying heat preservation treatment: after frying, the fried paste-coated peanuts are immediately heated by microwaves for a certain time. The oil absorption of the fried paste peanut produced by the method is reduced by 23.68 percent, the brittleness is improved by 28.85 percent, the operation is simple, complex processing equipment is not needed, and the industrial production is easy.
Description
Technical Field
The invention relates to a method for reducing oil absorption of fried paste peanuts and improving crispness of the fried paste peanuts, belonging to the technical field of food processing.
Background
The peanut is rich in unsaturated fatty acid and microelements required by human body, and has high nutritive value. Batter (typically consisting of wheat flour, starch, gums, salts, leavening agents) is often combined with frying to impart a crispy crust to the product. The fried paste peanut kernels are popular with consumers due to unique flavor and taste. However, the fried paste in the paste-coated peanut kernels is easy to absorb moisture and soften, has high oil content, and is easy to cause cardiovascular diseases, hypertension and other health problems when being taken too much. In addition, too high a content of oil is unfavorable for long-term preservation of the food, and oxidation of the oil may cause off-flavor generation, deterioration of quality, etc. of the food. Today, many methods are employed to control the oil absorption of fried foods, to improve product quality, such as improving frying techniques, using coating treatments, and pre-treating raw materials. It is therefore desirable to provide a method of reducing oil absorption and improving crispness of fried, gelatinized peanuts in accordance with the present invention in combination with a batter formulation, raw material pretreatment and post-treatment.
1. Optimizing a paste formula: the continuous high temperature and rapid evaporation of moisture during frying can cause a series of changes in the physicochemical properties and microstructure of the starch, such as starch gelatinization and changes in the crystalline form of the starch, which in turn affect the quality of the product. The starch with higher water content is easier to gelatinize, so that the decomposition process of triglyceride is influenced, the retention time of water vapor in the liquid level of the oil phase is prolonged by the polar compounds such as diglycerol ester, monoglyceride and the like, the contact between oil liquid and a product is enhanced, and finally the oil content of the product is increased. On the other hand, the starch film can prevent the water-oil displacement to a certain extent, so that the oil infiltration is effectively reduced. Wheat flour provides better viscosity to the batter, but the batter is less crispy. Furthermore, natural corn starch is not structurally stable and has poor solubility, and therefore, one would prefer to add modified starch to a batter formulation. RS (Reed-Solomon) 3 The resistant starch is physically modified starch formed by pasting and retrograding starch, and has physiological functions of increasing satiety, reducing obesity risk, improving postprandial blood glucose level and the like, and also has sensory characteristics of fine particles, mild taste, good palatability and the like. The use of pregelatinized corn starch obtained by pregelatinizing corn starch can improve the swelling power and crispness of the batter. It has been studied to use the starch in the coating of fried chicken cutlets, and it has been found that the addition of 20% resistant starch is effective in improving the oil content of the fried food, while the coating of the fried foodGolden yellow, dense batter and increased brittleness. In addition to modified starches, hydrocolloids are also commonly used in batter coatings to reduce the oil absorption of fried foods. Hydrophilic groups in the hydrocolloid can interact with macromolecular substances such as starch, protein and the like to form a barrier so as to prevent grease from penetrating. In addition, the method for reducing the oil content of the fried product by utilizing the hydrocolloid can also effectively promote the intake of dietary fibers by a human body, and has positive effects on the health of the human body. Basil Seed Gum (BSG) may be used as an emulsifying, foaming, thickening, gelling, fat replacement and stabilizing agent. Studies show that heating BSG gel at high temperature (121 ℃) has no damage to BSG, even generates a dense gel network with higher strength and hardness, which is beneficial to improving the texture characteristics of the product. In addition, researches show that the pumpkin slices coated with 1.0% of the basil seed gum film on the surfaces are fried, the oil absorption rate is obviously reduced, and the application potential of the basil seed gum in fried products is proved. For the paste-wrapped fried products, the polysaccharide can also co-act with starch, gluten and other components in the paste system to form a space network structure, so that more water is bound, the water-oil exchange proportion is reduced, and the oil absorption is further reduced; and the adhesive also serves as a viscosity control agent of the coating, changes the coating rate, promotes the formation of a uniform and compact outer coating, and improves the brittleness of the outer shell of the fried product. Therefore, the basil seed gum and the resistant starch are compounded to form a mixture and added to the paste coating, an oil-blocking layer is quickly formed in the frying process, the oil absorption of the product is reduced, and the sensory quality of the fried product is improved.
2. Pre-drying: there is a very close relationship between the initial moisture content within the food and the change in the oil content of the food. Based on the water-oil displacement effect, the huge temperature difference promotes water molecules to collide with each other and violently move to vaporize at the initial stage of food contact with high-temperature frying oil. As frying proceeds, a large amount of water vapor escapes, and the bubbles of the frying oil level gradually increase, while a large number of voids are formed within the food product, which become "channels" connecting the internal particles of the fried product with an external heat source, providing a path for the ingress of heat and fat. Thus, reducing the initial moisture content of the food is beneficial in reducing the final oil absorption of the fried product. The pre-drying treatment can improve the brittleness of the product and improve the characteristic that the paste-coated peanuts are easy to absorb moisture and soften. Hot air drying, microwave drying and infrared drying are common drying methods, however, microwave drying is easy to cause the interior of a product to be wet and soft, and the cost of infrared drying is high, so that the hot air drying is a drying method which is lower in cost, simple to operate and capable of protecting the quality of the product to the greatest extent from being changed.
3. Preserving heat after frying: when the food is separated from the high-temperature frying environment, the instantaneous change of the temperature causes the water vapor in the food to be quickly condensed so as to cause the abrupt change of the pressure, and at the moment, the interfacial tension between the surface of the food and the oil cannot reach the balance with the generated pressure, so that a large amount of grease adhered to the surface of the food is filled into the surface pore structure under the action of the pressure, and the other part of grease is continuously adhered to the surface of the food. Thus, employing post-frying soak operations to reduce the temperature differential between the food and the environment after frying may be advantageous in reducing the oil absorption of the fried product. In addition, the heat preservation after frying can maintain the porous structure of the food and keep the food crisp. It has been found that placing the chips under a heat lamp to keep the chips warm reduces the oil content and improves the brittleness, however, the heat lamp keeps warm for too long and the heating is uneven. The microwave heating and heat preservation can fully utilize high-frequency electromagnetic waves to heat food from the inside, has higher heating efficiency, and thus achieves better heat preservation effect.
Disclosure of Invention
The invention aims to provide a method for reducing oil absorption of fried paste peanuts and improving the crispness of the fried paste peanuts, which has the advantages of remarkable effect of reducing the oil absorption of the fried paste peanuts, obvious improvement of the crispness of the fried paste peanuts, simple and convenient operation method and easy industrial production.
The invention relates to a method for reducing oil absorption and improving crispness of fried paste peanuts, which comprises the step of adding RS 3 The oil absorption of fried paste-coated peanuts produced by optimizing paste-coated formulas such as resistant starch, basil seed gum and the like, adding hot air for pre-drying treatment and microwave heat preservation treatment after frying is lower, and the brittleness is higher.
The invention relates to a method for reducing oil absorption and improving crispness of fried paste peanuts, which comprises the following steps:
step 1: selecting peanut kernels which are free of insect damage, mildew and shrinkage, and cleaning with running water for later use; weighing middle gluten wheat flour, pregelatinized corn starch, resistant starch-basil seed gum mixture, salt and baking soda, and mixing uniformly to obtain wrapping powder;
step 2: putting the peanut kernels and the wrapping powder obtained in the step 1 into an automatic wrapping machine, adopting sugar water as an adhesive, enabling the surface of each peanut kernel to be evenly covered by the wrapping powder, and repeating the operation until the wrapping powder is used up to obtain the wrapped paste peanut;
step 3: putting the paste-coated peanuts obtained in the step 2 into a hot air drying box, pre-drying at 60 ℃ for 20-100min, and frying;
step 4: and (3) immediately placing the fried paste peanut obtained in the step (3) in a microwave oven (450W) after frying, preserving heat for 60-120s, and taking out.
In the step 1, the wrapping powder comprises the following components in percentage by mass: 55% of middle gluten wheat flour, 18% of pregelatinized corn starch, 24% of resistant starch-basil seed gum mixture, 2% of salt and 1% of baking soda.
In step 1, the mass ratio of the resistant starch to the basil seed gum in the resistant starch-basil seed gum mixture is (1-5): 1.
In the step 2, the sugar water is obtained by mixing white granulated sugar and purified water, wherein the mass ratio of the white granulated sugar to the purified water to the peanut kernels is 3:6:4.
In the step 3, palm oil is adopted for frying, and the temperature is 170 ℃ for 2min.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention adds RS in the basic paste formulation 3 The resistant starch-basil seed gum mixture can reduce the oil absorption of the product and improve the crispness of the fried product;
2. after the hot air pre-drying treatment, the appearance of the product can be protected from being damaged to the greatest extent, meanwhile, the brittleness of the fried paste-coated peanuts is obviously improved, and the oil absorption is obviously reduced;
3. after frying, the microwave heat preservation treatment reserves a porous structure for the fried paste-wrapped peanuts, and the crispness of the fried paste-wrapped peanuts is obviously improved;
4. the method provided by the invention is simple and convenient to operate, does not need complex processing equipment, and is easy for industrial production.
Drawings
Fig. 1 shows the oil content and crispness of the fried, paste peanuts obtained in comparative example, example 1, example 2 and example 3. As can be seen from FIG. 1, the oil content and the crispness of the fried coated peanuts produced in the comparative example were 59.67% and 2529.83 g.sec, respectively, the oil content and the crispness of the fried coated peanuts produced in example 1 were 52.45% and 2745.11 g.sec, respectively, the oil content and the crispness of the fried coated peanuts produced in example 2 were 45.54% and 3258.69 g.sec, respectively, and the oil content and the crispness of the fried coated peanuts produced in example 3 were 49.42% and 3311.63 g.sec, respectively.
FIG. 2 shows the oil content and crispness of the fried paste peanuts obtained in comparative example, example 4, example 5 and example 6. As can be seen from FIG. 2, the oil content and the crispness of the fried coated peanuts produced in the comparative example were 59.67% and 2529.83 g.sec, respectively, the oil content and the crispness of the fried coated peanuts produced in example 4 were 57.63% and 3409.19 g.sec, respectively, the oil content and the crispness of the fried coated peanuts produced in example 5 were 51.59% and 3058.62 g.sec, respectively, and the oil content and the crispness of the fried coated peanuts produced in example 6 were 48.74% and 2981.57 g.sec, respectively. The fried paste peanuts produced in example 4, example 5 and example 6 have reduced oil content and increased crispness compared to the comparative examples. It is illustrated that the addition of the resistant starch-ocimum basilicum seed gum mixture, pre-drying and microwave incubation treatment is beneficial to reduce oil absorption and increase crispness of fried, gelatinized peanuts. The fried coated peanuts produced in example 4 had the highest fat content compared to example 2, followed by the fried coated peanuts produced in example 5, and the fried coated peanuts in example 6 had the lowest fat content. Compared to example 2, the fried coated peanuts produced in example 4 were the most brittle, followed by the fried coated peanuts produced in example 5, and the fried coated peanuts in example 6 were the least brittle.
The production method comprises the steps of adding a resistant starch-basil seed gum mixture into a paste wrapping formula, adding pre-drying treatment and carrying out microwave heat preservation treatment. The oil content of the fried paste peanuts produced by the three methods is respectively from low to high: adding resistant starch-basil seed gum mixture, pre-drying treatment and microwave heat preservation treatment into the paste; brittleness from high to low: pre-drying, microwave heat preservation, and adding resistant starch-basil seed gum mixture into the paste. The resistant starch-basil seed gum mixture is added in the paste formula, and the paste peanuts are subjected to pre-drying and microwave heat preservation treatment after frying, so that the oil absorption of the fried paste peanuts is greatly reduced, and the crispness of the fried paste peanuts is improved.
Detailed Description
Non-limiting examples are described below:
example 1:
1. extracting basil seed gum: the basil seeds were mixed with ultrapure water at a ratio (w/v) of 1:65 (pH 8.0, 68 ℃) and stirred for 20min. Centrifuging, filtering, purifying, and lyophilizing to obtain herba Ocimi seed gelatin powder.
2. And (3) determining a paste formula: respectively weighing different middle gluten wheat flour (45-65%), pregelatinized corn starch (14-24%), resistant starch-basil seed gum mixture (18-26%, 1:1), 2% salt and 1% baking soda, uniformly mixing to obtain flour-coated peanuts, carrying out flour-coating operation to obtain flour-coated peanuts, and determining a final flour-coating formula according to oil absorption and brittleness results of fried flour-coated peanuts after frying.
3. Selecting peanut kernels which are free from insect damage, mildew and shrinkage, and cleaning the peanut kernels with running water for later use. Weighing 55% of middle gluten wheat flour, 18% of pregelatinized corn starch, 24% of resistant starch-basil seed gum mixture (1:1) and 2% of salt and 1% of baking soda according to the paste formula obtained in the step 2, and uniformly mixing to prepare a paste; putting the peanut kernels and the wrapping powder into an automatic wrapping machine, adopting sugar water as an adhesive, enabling the weight ratio of the white granulated sugar to the purified water to the peanut kernels to be 3:6:4 (w/w/w), enabling the surface of each peanut kernel to be evenly covered by the wrapping powder, and repeating the operation until the wrapping powder is used up, so as to prepare the wrapped paste peanut.
4. And (3) putting the paste-wrapped peanuts prepared in the step (1) into a hot air drying oven to be pre-dried for 20min at 60 ℃ and frying. The palm oil is poured into a frying pan and heated to 170 ℃ and fried for 2min.
5. And (3) immediately placing the fried and pasted peanuts obtained in the step (2) in a microwave oven (450W) after frying, and taking out the fried and pasted peanuts after keeping the temperature for 30 seconds.
The oil and fat content of the fried paste was 52.45%, and the crispness was 2745.11 g.sec.
Example 2:
steps 1 and 2 are the same as in example 1.
3. Selecting peanut kernels which are free from insect damage, mildew and shrinkage, and cleaning the peanut kernels with running water for later use. Weighing 55% of middle gluten wheat flour, 18% of pregelatinized corn starch, 24% of resistant starch-basil seed gum mixture (3:1) and 2% of salt and 1% of baking soda according to the paste formula obtained in the step 2, and uniformly mixing to prepare a paste; putting the peanut kernels and the wrapping powder into an automatic wrapping machine, adopting sugar water as an adhesive, enabling the weight ratio of the white granulated sugar to the purified water to the peanut kernels to be 3:6:4 (w/w/w), enabling the surface of each peanut kernel to be evenly covered by the wrapping powder, and repeating the operation until the wrapping powder is used up, so as to prepare the wrapped paste peanut.
4. And (3) putting the paste-wrapped peanuts prepared in the step (1) into a hot air drying oven to be pre-dried at 60 ℃ for 60min, and frying. The palm oil is poured into a frying pan and heated to 170 ℃ and fried for 2min.
5. And (3) immediately placing the fried and pasted peanuts obtained in the step (2) in a microwave oven (450W) after frying, and taking out the fried and pasted peanuts after preserving heat for 60 seconds.
The oil and fat content of the fried paste was 45.54%, and the crispness was 3258.69 g.sec.
Example 3:
steps 1 and 2 are the same as in example 1.
3. Selecting peanut kernels which are free from insect damage, mildew and shrinkage, and cleaning the peanut kernels with running water for later use. Weighing 55% of middle gluten wheat flour, 18% of pregelatinized corn starch, 24% of resistant starch-basil seed gum mixture (5:1) and 2% of salt and 1% of baking soda according to the paste formula obtained in the step 2, and uniformly mixing to prepare a paste; putting the peanut kernels and the wrapping powder into an automatic wrapping machine, adopting sugar water as an adhesive, enabling the weight ratio of the white granulated sugar to the purified water to the peanut kernels to be 3:6:4 (w/w/w), enabling the surface of each peanut kernel to be evenly covered by the wrapping powder, and repeating the operation until the wrapping powder is used up, so as to prepare the wrapped paste peanut.
4. And (3) putting the paste-wrapped peanuts prepared in the step (1) into a hot air drying oven to be pre-dried for 100min at 60 ℃ and frying. The palm oil is poured into a frying pan and heated to 170 ℃ and fried for 2min.
5. And (3) immediately placing the fried and pasted peanuts obtained in the step (2) in a microwave oven (450W) after frying, and taking out the fried and pasted peanuts after preserving heat for 90 seconds.
The oil content of the fried paste was 49.42%, and the crispness was 3311.63 g.sec.
Example 4:
steps 1 and 2 are the same as in example 1.
3. Selecting peanut kernels which are free from insect damage, mildew and shrinkage, and cleaning the peanut kernels with running water for later use. Weighing 55% of middle gluten wheat flour, 42% of pregelatinized corn starch, 2% of salt and 1% of baking soda according to the paste formula obtained in the step 2, and uniformly mixing to prepare the paste; putting the peanut kernels and the wrapping powder into an automatic wrapping machine, adopting sugar water as an adhesive, enabling the weight ratio of the white granulated sugar to the purified water to the peanut kernels to be 3:6:4 (w/w/w), enabling the surface of each peanut kernel to be evenly covered by the wrapping powder, and repeating the operation until the wrapping powder is used up, so as to prepare the wrapped paste peanut.
4. And (3) putting the paste-wrapped peanuts prepared in the step (1) into a hot air drying oven to be pre-dried at 60 ℃ for 60min, and frying. The palm oil is poured into a frying pan and heated to 170 ℃ and fried for 2min.
5. And (3) immediately placing the fried and pasted peanuts obtained in the step (2) in a microwave oven (450W) after frying, and taking out the fried and pasted peanuts after preserving heat for 60 seconds.
The oil and fat content of the fried paste was 57.63%, and the crispness was 3409.19 g.sec.
Example 5:
steps 1 and 2 are the same as in example 1.
3. Selecting peanut kernels which are free from insect damage, mildew and shrinkage, and cleaning the peanut kernels with running water for later use. Weighing 55% of middle gluten wheat flour, 18% of pregelatinized corn starch, 24% of resistant starch-basil seed gum mixture (3:1) and 2% of salt and 1% of baking soda according to the paste formula obtained in the step 2, and uniformly mixing to prepare a paste; putting the peanut kernels and the wrapping powder into an automatic wrapping machine, adopting sugar water as an adhesive, enabling the weight ratio of the white granulated sugar to the purified water to the peanut kernels to be 3:6:4 (w/w/w), enabling the surface of each peanut kernel to be evenly covered by the wrapping powder, and repeating the operation until the wrapping powder is used up, so as to prepare the wrapped paste peanut.
4. Pouring palm oil into a fryer, heating to 170 ℃, and frying the paste-wrapped peanuts prepared in the step 1 in the fryer for 2min.
5. And (3) immediately placing the fried and pasted peanuts obtained in the step (2) in a microwave oven (450W) after frying, and taking out the fried and pasted peanuts after preserving heat for 60 seconds.
The oil content of the fried paste was determined to be 51.59% and the crispness was determined to be 3058.62 g.sec.
Example 6:
steps 1 and 2 are the same as in example 1.
3. Selecting peanut kernels which are free from insect damage, mildew and shrinkage, and cleaning the peanut kernels with running water for later use. Weighing 55% of middle gluten wheat flour, 18% of pregelatinized corn starch, 24% of resistant starch-basil seed gum mixture (3:1) and 2% of salt and 1% of baking soda according to the paste formula obtained in the step 2, and uniformly mixing to prepare a paste; putting the peanut kernels and the wrapping powder into an automatic wrapping machine, adopting sugar water as an adhesive, enabling the weight ratio of the white granulated sugar to the purified water to the peanut kernels to be 3:6:4 (w/w/w), enabling the surface of each peanut kernel to be evenly covered by the wrapping powder, and repeating the operation until the wrapping powder is used up, so as to prepare the wrapped paste peanut.
3. And (3) putting the paste-wrapped peanuts prepared in the step (1) into a hot air drying oven to be pre-dried at 60 ℃ for 60min, and frying. The palm oil is poured into a frying pan and heated to 170 ℃ and fried for 2min.
4. And (3) naturally cooling the fried paste-wrapped peanuts obtained in the step (2) to room temperature after frying.
The oil and fat content of the fried paste was 48.74%, and the crispness was 2981.57 g.sec.
Comparative example:
1. selecting peanut kernels which are free from insect damage, mildew and shrinkage, and cleaning the peanut kernels with running water for later use. Weighing 55% of medium gluten wheat flour, 42% of pregelatinized corn starch, 2% of salt and 1% of baking soda, and uniformly mixing to prepare wrapping powder; putting the peanut kernels and the wrapping powder into an automatic wrapping machine, adopting sugar water as an adhesive, enabling the weight ratio of the white granulated sugar to the purified water to the peanut kernels to be 3:6:4 (w/w/w), enabling the surface of each peanut kernel to be evenly covered by the wrapping powder, and repeating the operation until the wrapping powder is used up, so as to prepare the wrapped paste peanut.
2. Pouring palm oil into a frying pan, heating to 170 ℃, and frying the paste-coated peanuts prepared in the step 1 for 2min.
3. Naturally cooling the fried paste-wrapped peanuts obtained in the step 2 to room temperature after frying,
the oil content of the fried paste was 59.67%, and the crispness was 2529.83 g.sec.
Claims (7)
1. A method for reducing oil absorption and improving crispness of fried, gelatinized peanuts comprising the steps of:
step 1: selecting peanut kernels which are free of insect damage, mildew and shrinkage, and cleaning with running water for later use; weighing middle gluten wheat flour, pregelatinized corn starch, resistant starch-basil seed gum mixture, salt and baking soda, and mixing uniformly to obtain wrapping powder;
step 2: putting the peanut kernels and the wrapping powder obtained in the step 1 into an automatic wrapping machine, adopting sugar water as an adhesive, enabling the surface of each peanut kernel to be evenly covered by the wrapping powder, and repeating the operation until the wrapping powder is used up to obtain the wrapped paste peanut;
step 3: putting the paste-coated peanuts obtained in the step (2) into a hot air drying box for hot air drying, and frying;
step 4: and (3) placing the fried paste peanut obtained in the step (3) in a microwave oven for heat preservation immediately after frying.
2. The method according to claim 1, characterized in that:
in the step 1, the wrapping powder comprises the following components in percentage by mass: 55% of middle gluten wheat flour, 18% of pregelatinized corn starch, 24% of resistant starch-basil seed gum mixture, 2% of salt and 1% of baking soda.
3. The method according to claim 1 or 2, characterized in that:
in step 1, the mass ratio of the resistant starch to the basil seed gum in the resistant starch-basil seed gum mixture is (1-5): 1.
4. The method according to claim 1, characterized in that:
in the step 2, the sugar water is obtained by mixing white granulated sugar and purified water, wherein the mass ratio of the white granulated sugar to the purified water to the peanut kernels is 3:6:4.
5. The method according to claim 1, characterized in that:
in the step 3, the hot air drying temperature is 60 ℃ and the time is 20-100min.
6. The method according to claim 1, characterized in that:
in the step 3, palm oil is adopted for frying, and the temperature is 170 ℃ for 2min.
7. The method according to claim 1, characterized in that:
in the step 4, the microwave power is 450W, and the heat preservation time is 60-180s.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311338317.1A CN117256826A (en) | 2023-10-17 | 2023-10-17 | Method for reducing oil absorption of fried paste-coated peanuts and improving crispness of fried paste-coated peanuts |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311338317.1A CN117256826A (en) | 2023-10-17 | 2023-10-17 | Method for reducing oil absorption of fried paste-coated peanuts and improving crispness of fried paste-coated peanuts |
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