[go: up one dir, main page]

CN104921191A - Ficus carica flavored fish skin peanut and preparation technology thereof - Google Patents

Ficus carica flavored fish skin peanut and preparation technology thereof Download PDF

Info

Publication number
CN104921191A
CN104921191A CN201510269852.5A CN201510269852A CN104921191A CN 104921191 A CN104921191 A CN 104921191A CN 201510269852 A CN201510269852 A CN 201510269852A CN 104921191 A CN104921191 A CN 104921191A
Authority
CN
China
Prior art keywords
peanut
fish skin
ficus carica
shelled peanut
pigskin
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201510269852.5A
Other languages
Chinese (zh)
Inventor
陈伟
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Kaili Cereals Oils & Foodstuffs Co ltd
Original Assignee
Anhui Kaili Cereals Oils & Foodstuffs Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Anhui Kaili Cereals Oils & Foodstuffs Co ltd filed Critical Anhui Kaili Cereals Oils & Foodstuffs Co ltd
Priority to CN201510269852.5A priority Critical patent/CN104921191A/en
Publication of CN104921191A publication Critical patent/CN104921191A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Seeds, Soups, And Other Foods (AREA)

Abstract

The present invention discloses a ficus carica flavored fish skin peanut and a preparation technology thereof. The ficus carica flavored fish skin peanuts comprise the following raw materials in weight ratios: peanut kernels 80-120, pigskin 5-10, pumpkins 10-15, ficus carica 12-16, maize oil 4-9, brown sugar 4-8, wheat flour 30-35, modified starch 25-30 and black plum extract 0.5-1. The peanut kernels are subjected to fuming and teaming twice by ozone so that the aspergillus flavus toxins inside the peanut kernels can be effectively degraded, the ficus carica and pigskin are mixed into a sugar syrup to obtain a ficus carica flavored sugar syrup, thus the prepared fish skin peanut has a unique ficus carica flavor, crisp mouthfeel, and good taste.

Description

A kind of fig flavor fish skin peanuts and preparation technology thereof
technical field:
The present invention relates generally to peanut preparing technical field, particularly relates to a kind of fig flavor fish skin peanuts and preparation technology thereof.
background technology:
China is peanut production state maximum in the world and exported country, and peanut occupies critical role in the national economic development and foreign trade.Containing quality plant oil and the protein of having an appointment in peanut, nutritious, local flavor is tempting, is particularly rich in the natural function composition such as unrighted acid, zinc and vitamin, resveratrol, paddy alcohol, coenzyme, cardiovascular disease, tumour and diabetes can be prevented, and brain tonic, intelligence development, anti-aging.But peanut production technology bad at present and management cause product to be subject to the pollution of aflatoxin etc.
Aflatoxin is a kind of carcinogenic, teratogenesis, mutagenic extremely toxic substance, carries out the research of Aflatoxin in Peanut byHigh degradation technique significant for minimizing aflatoxin contamination, guarantee agricultural product quality and food security etc.According to the chemical property of aflatoxin, there are three kinds of detoxification approach in theory, namely remove toxin, toxin become non-toxic compound, toxin is degraded to nontoxic small-molecule substance.Conventional detoxicating method mainly contains Physical, chemical method, bioanalysis.But the defect that these three kinds of detoxicating methods mostly exist detoxification weak effect or affect peanut quality.
In addition, be that the food variety of Raw material processing is a lot of with peanut.It is only a large advantage of peanut through baking and edible.The little ichthyophagy skin peanuts of tradition is exactly after shelled peanut surface is coated with last layer Starch Size, the class kernel goods made through baking.Its raw material tired is easy to get, and preparation small investment, production technology is simple, thus by widespread production.But traditional boiled peanut external coating is hard, and crisp not, mouthfeel is poor, can not adapt to the needs of current market development.
summary of the invention:
The object of the invention is exactly the defect in order to make up prior art, provides a kind of fig flavor fish skin peanuts and preparation technology thereof, and it not only effectively can remove the aflatoxin in peanut, and obtained boiled peanut external coating is crisp, mouthfeel good.
The present invention is achieved by the following technical solutions:
A kind of fig flavor fish skin peanuts, is characterized in that: the weight proportion between each raw material components is: shelled peanut 80-120, pigskin 5-10, pumpkin 10-15, fig 12-16, Semen setariae oil 4-9, brown sugar 4-8, wheat flour 30-35, converted starch 25-30, smoked plum extractive 0.5-1.
A preparation technology for fig flavor fish skin peanuts, is characterized in that: carry out according to following steps successively:
One, getting shelled peanut puts in an oven, and being dried to peanut moisture is 5-8%, takes out, and is placed on that to be full of concentration be once stifling 25-35 minute in the ozone of 5.5-6.5 mg/L; Take out, the shelled peanut after once being degraded;
Two, after being placed in clear water and soaking 20-40 minute by the shelled peanut after once degraded, take out, putting secondary drying to peanut moisture is in an oven 10-15%; Take out, be placed on that to be full of concentration be that in the ozone of 7.5-8.5 mg/L, secondary fumigates 25-35 minute; Take out, obtain the shelled peanut after secondary degraded;
Three, be placed in saucepan by pumpkin and add suitable quantity of water and boil 2-3 hour, endure out Pumpkin Juice, the shelled peanut after being degraded by secondary is pulled out after being placed in Pumpkin Juice and boiling 5-10 minute, stand-by;
Four, will add 2-3 water doubly in pigskin, infusion 2-3 hour, pulls pigskin out, with fig milled mixture, obtains fig jam; Add water after brown sugar, Semen setariae oil, fig jam and smoked plum extractive are mixed and be deployed into the Figue flavor syrup that concentration is 45-55%;
Five, wheat flour and converted starch are mixed in dry powder form completely;
Six, the shelled peanut that step 3 obtains is placed in coating pan, coating pan is rotating while, progressively adds Figue flavor syrup, and be spilled into mixed powder, obtain coating peanut;
Seven, be placed in oven by coating peanut and toast, baking peanut surface layer be golden brown, and taking-up, is cooled to room temperature, obtains fig flavor fish skin peanuts.
Ozone is the allotrope of oxygen, has extremely strong oxidation-reduction quality, is a kind of common bactericide.Because oxidability is strong, action time is short, easily decomposes and produces oxygen and do not produce hazard residue, can be used as bactericide and anticorrisive agent directly applies in bakery and confectionery.Ozone has good removal effect to aflatoxin, and catabolite does not exist mutagenicity and the toxicity such as carcinogenic.Ozone oxidation is strong, and have very strong permeability, action time is short, is easily decomposed into oxygen, does not produce hazard residue.
Ozone suffocating treatment is the biodegrading process between physics and chemistry oxidation double action, has to develop into a kind ofly to be applied to that grain is actual to be stored and remove the potential advantages of the method for aflatoxin in process.And our experiments show that peanut in optimal conditions after ozone treatment, its polyphenol and Resveratrol content do not have significant change.Under this condition is described, peanut acid value, peroxide value, polyphenol content and Resveratrol content are all without marked change.
The present invention, adopts the stifling method of ozone secondary to process peanut, the aflatoxin that can effectively degrade in peanut, and the quality of peanut after treatment is not affected.
In addition, containing acidic materials such as citric acids in smoked plum extractive, to aflatoxin, also there is certain capacity of decomposition, more effectively reduce the aflatoxin content in peanut.
In the present invention, containing converted starch in mixed powder, make peanut coating produce institutional framework, make outer field quality more crisp.
Advantage of the present invention is:
The present invention fumigates for twice through ozone at shelled peanut, effectively degraded by aflatoxin inside shelled peanut, in addition, fig makes fig flavored syrups together with pigskin, the boiled peanut made the is possessed peculiar flavour of fig, mouthfeel is crisp, delicious.
detailed description of the invention:
A kind of fig flavor fish skin peanuts, the weight proportion between each raw material components is: shelled peanut 100, pigskin 8, pumpkin 12, fig 14, Semen setariae oil 7, brown sugar 6, wheat flour 32, converted starch 29, smoked plum extractive 0.8.
A preparation technology for fig flavor fish skin peanuts, is characterized in that: carry out according to following steps successively:
One, getting shelled peanut puts in an oven, and being dried to peanut moisture is 5-8%, takes out, and is placed on that to be full of concentration be once stifling 25-35 minute in the ozone of 5.5-6.5 mg/L; Take out, the shelled peanut after once being degraded;
Two, after being placed in clear water and soaking 20-40 minute by the shelled peanut after once degraded, take out, putting secondary drying to peanut moisture is in an oven 10-15%; Take out, be placed on that to be full of concentration be that in the ozone of 7.5-8.5 mg/L, secondary fumigates 25-35 minute; Take out, obtain the shelled peanut after secondary degraded;
Three, be placed in saucepan by pumpkin and add suitable quantity of water and boil 2-3 hour, endure out Pumpkin Juice, the shelled peanut after being degraded by secondary is pulled out after being placed in Pumpkin Juice and boiling 5-10 minute, stand-by;
Four, will add 2-3 water doubly in pigskin, infusion 2-3 hour, pulls pigskin out, with fig milled mixture, obtains fig jam; Add water after brown sugar, Semen setariae oil, fig jam and smoked plum extractive are mixed and be deployed into the Figue flavor syrup that concentration is 45-55%;
Five, wheat flour and converted starch are mixed in dry powder form completely;
Six, the shelled peanut that step 3 obtains is placed in coating pan, coating pan is rotating while, progressively adds Figue flavor syrup, and be spilled into mixed powder, obtain coating peanut;
Be placed in oven by coating peanut and toast, baking peanut surface layer is golden brown, takes out, is cooled to room temperature, obtains fig flavor fish skin peanuts.

Claims (2)

1. a fig flavor fish skin peanuts, is characterized in that: the weight proportion between each raw material components is: shelled peanut 80-120, pigskin 5-10, pumpkin 10-15, fig 12-16, Semen setariae oil 4-9, brown sugar 4-8, wheat flour 30-35, converted starch 25-30, smoked plum extractive 0.5-1.
2. the preparation technology of a kind of fig flavor fish skin peanuts according to claim 1, is characterized in that: carry out according to following steps successively:
(1) getting shelled peanut puts in an oven, and being dried to peanut moisture is 5-8%, takes out, and is placed on that to be full of concentration be once stifling 25-35 minute in the ozone of 5.5-6.5 mg/L; Take out, the shelled peanut after once being degraded;
(2), after being placed in clear water and soaking 20-40 minute by the shelled peanut after once degraded, take out, putting secondary drying to peanut moisture is in an oven 10-15%; Take out, be placed on that to be full of concentration be that in the ozone of 7.5-8.5 mg/L, secondary fumigates 25-35 minute; Take out, obtain the shelled peanut after secondary degraded;
(3) be placed in saucepan by pumpkin and add suitable quantity of water and boil 2-3 hour, endure out Pumpkin Juice, the shelled peanut after being degraded by secondary is pulled out after being placed in Pumpkin Juice and boiling 5-10 minute, stand-by;
(4) will add 2-3 water doubly in pigskin, infusion 2-3 hour, pulls pigskin out, with fig milled mixture, obtains fig jam; Add water after brown sugar, Semen setariae oil, fig jam and smoked plum extractive are mixed and be deployed into the Figue flavor syrup that concentration is 45-55%;
(5) wheat flour and converted starch are mixed in dry powder form completely;
(6) shelled peanut that step 3 obtains is placed in coating pan, coating pan is rotating while, progressively adds Figue flavor syrup, and be spilled into mixed powder, obtain coating peanut;
(7) be placed in oven by coating peanut and toast, baking peanut surface layer be golden brown, and taking-up, is cooled to room temperature, obtains fig flavor fish skin peanuts.
CN201510269852.5A 2015-05-26 2015-05-26 Ficus carica flavored fish skin peanut and preparation technology thereof Pending CN104921191A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510269852.5A CN104921191A (en) 2015-05-26 2015-05-26 Ficus carica flavored fish skin peanut and preparation technology thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510269852.5A CN104921191A (en) 2015-05-26 2015-05-26 Ficus carica flavored fish skin peanut and preparation technology thereof

Publications (1)

Publication Number Publication Date
CN104921191A true CN104921191A (en) 2015-09-23

Family

ID=54108896

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510269852.5A Pending CN104921191A (en) 2015-05-26 2015-05-26 Ficus carica flavored fish skin peanut and preparation technology thereof

Country Status (1)

Country Link
CN (1) CN104921191A (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102697106A (en) * 2012-06-12 2012-10-03 青岛宝泉花生制品有限公司 Formula of sea-sedge wrapped peanuts and preparation method of the seaweed wrapped peanuts

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102697106A (en) * 2012-06-12 2012-10-03 青岛宝泉花生制品有限公司 Formula of sea-sedge wrapped peanuts and preparation method of the seaweed wrapped peanuts

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
许宜进: "《防癌动植物与家用抗癌方 第2版》", 31 July 2013, 人民军医出版社 *
陈冉: "花生中黄曲霉毒素降解技术研究", 《中国优秀硕士学位论文全文数据库工程科技I辑》 *

Similar Documents

Publication Publication Date Title
CN104939165A (en) Fried flour-coated peanuts and preparation process thereof
CN105166297B (en) A kind of instant lemon tablet and preparation method thereof
CN105341773A (en) Making method of instant seasoned fish roe and lobster meat
CN103404818A (en) Manufacture method of spicy dried radish strips
CN105192234B (en) A kind of instant citrus piece and preparation method thereof
CN107258898A (en) A kind of brown stain of fresh-cut potato inhibitor and its preparation method and application
KR102096252B1 (en) The method for preparing kimchi by using lotus root
CN104939166A (en) Fried flour-coated peanuts with cola flavor and preparation process of fried flour-coated peanut
KR101240297B1 (en) aqueous soaking solution for manufacturing fresh-cut banana and method for manufacturing fresh-cut banana using it
KR101105931B1 (en) Manufacturing Method of Functional Water Kimchi Using Herbal Medicine
CN103431341A (en) Potato and pumpkin puffing slice
CN104921191A (en) Ficus carica flavored fish skin peanut and preparation technology thereof
CN104839796A (en) Antihypertensive fried flour-coated peanuts and preparation process thereof
CN104921195A (en) A tea-fragrance flavored fish skin peanut and a preparation technology thereof
CN104839794A (en) Orange-flavored fried flour-coated peanuts and preparation process thereof
CN104939169A (en) Fried flour-coated peanuts for lowering blood sugar and preparation technology thereof
CN104939164A (en) Spicy fried flour-coated peanuts and preparation technology thereof
CN104839797A (en) Pineapple flavor fried flour-coated peanut and preparation technique thereof
CN104905326A (en) Chocolate flavored fishskin peanut and preparation technology thereof
CN104839793A (en) Cool and refreshing fried flour-coated peanut and preparation method thereof
CN104921194A (en) Cucumis melo var. saccharinus flavored fish skin peanut and preparation technology thereof
CN104939170A (en) Kiwi fruit flavored fried flour-coated peanuts and preparation technology thereof
CN104921193A (en) Vinegar-fragrance flavored fish skin peanut and preparation technology thereof
CN104921192A (en) Appetite stimulating haw fish skin peanut and preparation technology thereof
CN104939168A (en) Sauce-flavoured fried flour-coated peanuts and preparation process thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20150923