CN107535972A - A kind of preparation method of spiced peanut fruit - Google Patents

Abstract

The invention relates to a preparation method of spiced peanuts, which comprises peanut pretreatment, microwave drying once, soaking solution boiling once, soaking once, microwave drying twice, soaking solution boiling twice, soaking twice, microwave drying three times, The post-treatment process, wherein, during the impregnation process using spiced marinade, by controlling the microwave power density and the concentration of the impregnating liquid, the amount of oxidation and hydrolysis of unsaturated fatty acids in the impregnating liquid is reduced, so as to ensure that the spiced peanuts have a salty and suitable taste Under the premise of increasing the content of unsaturated fatty acids in the finished peanuts.

Description

A kind of preparation method of spiced peanut fruit

technical field

The invention relates to the technical field of food processing, in particular to a preparation method of spiced peanuts.

Background technique

With the continuous improvement of people's living standards, snack foods such as melon seeds, peanuts, walnuts, etc. are more and more popular, especially peanuts, which not only contain rich oil, but also have high protein content, are easy to digest and absorb, and have high nutritional value. . At the same time, peanut is also one of the main oil crops in my country, and its annual output ranks second in the world.

Specifically, peanuts are rich in fat and protein. According to measurements, the fat content in peanuts is 44% to 45%, the protein content is 24% to 36%, and the sugar content is about 20%. Peanuts are also rich in vitamins B ₂ , A, D, E, calcium and iron, etc., and contain thiamine, riboflavin, niacin and other vitamins. Essential amino acids, which can promote the development of brain cells and enhance memory.

Among many peanut products, spiced peanuts are deeply loved by consumers for their crispy, delicious, salty and mild taste. However, in the traditional process of processing spiced peanuts, the peanuts first need to be soaked in spiced marinade to taste, and then the soaked peanuts are dried to obtain the finished spiced peanuts. However, in the process of dipping the peanuts, the tissue structure of the peanuts will be denatured, and in order to ensure that the peanuts have a salty and suitable mouthfeel, it is usually necessary to soak the peanuts for a long time. During the denaturation process of the tissue structure of peanuts, a large amount of lipid molecules in peanuts are hydrolyzed in the soaking solution, and lipid molecules, especially unsaturated fatty acids, are decomposed to form small molecular organic acids. premature oxidation.

However, the unsaturated fatty acids in peanuts can only be eaten when they are not oxidized or hydrolyzed, so that their complete molecular structure can enter the human body and play a unique role in nutrition and curative effect. After the unsaturated fatty acids are hydrolyzed and oxidized, their special molecular structure is destroyed. , lose its physiological activity, and the by-products produced at the same time are also harmful to the human body.

Contents of the invention

The purpose of the present invention is to provide a method for making spiced peanuts. During the dipping process of spiced marinade, by controlling the microwave power density and the concentration of the dipping liquid, the amount of oxidation and hydrolysis of unsaturated fatty acids in the dipping liquid is reduced, and the amount of unsaturated fatty acids in the dipping liquid is ensured. On the premise that the peanuts have a salty and suitable taste, the content of unsaturated fatty acids in the finished peanuts is increased.

The above object of the present invention is achieved through the following technical solutions: a preparation method of spiced peanuts, at least comprising the following steps:

Peanut pretreatment: select peanuts that are uniform, pest-free, good in color, and full in grains, remove impurities, then wash them with pure water, and drain the water;

One-time microwave drying: put the cleaned peanuts into the microwave oven, the initial power of the microwave oven is 150-170kW, the temperature is 25-29℃, the microwave power density is 1.3-1.5kW/kg, and the microwave is 12-16s;

Primary dipping: Take out the peanuts after the first microwave drying, put them in the primary dipping solution for 1-2 hours, take out the peanuts, and drain the dipping solution;

Secondary microwave drying: Put the drained peanuts into the microwave oven again. The initial power of the microwave oven is 750-850kW, the temperature is 45-49℃, the microwave power density is 2.3-2.7kW/kg, and the microwave is 8-12s ;

Secondary impregnation: take out the peanuts after the second microwave drying, put them in the secondary impregnation solution for 0.5-0.7h, take out the peanuts, and drain the impregnation solution;

Microwave drying three times: put the drained peanuts into the microwave oven again, the initial power of the microwave oven is 150-250kW, the temperature is 35-37℃, the microwave power density is 6.3-7.3kW/kg, and the microwave is 60-80s;

Post-processing: Take the peanuts out of the microwave oven, and pack the peanuts immediately after cooling down.

Preferably, the cleaning time is 4-6 minutes, and the water temperature is 16-20°C.

Preferably, the primary dipping liquid and the secondary dipping liquid are made by boiling seasonings in purified water, and the seasonings include salt, pepper, aniseed, monosodium glutamate, soy sauce, star anise, fennel, cinnamon, and pepper.

Preferably, the mass ratio of the salt, pepper, aniseed, monosodium glutamate, soy sauce, star anise, fennel, cinnamon, and pepper is 3:1:1:1:1:1:1:1:1.

Preferably, the mass ratio of the seasoning in the primary dipping liquid to the secondary dipping liquid is 1:2, and the mass ratio of pure water is 1:1.

Preferably, the time for boiling the primary soaking solution under high temperature and high pressure is 4-5 hours.

Preferably, the boiling pressure of the primary impregnation solution is 1.2-1.4 MPa, and the temperature is 130-150°C.

Preferably, the second impregnation solution is boiled under high temperature and high pressure for 6-7 hours.

Preferably, the boiling pressure of the secondary impregnation solution is 1.4-1.8 MPa, and the temperature is 110-120°C.

In summary, the present invention has the following beneficial effects:

1. The spiced peanuts prepared by the present invention have a salty and suitable mouthfeel. At the same time, in the process of making spiced peanuts, the hydrolysis and oxidation of unsaturated fatty acids are relatively slow, and the content of unsaturated fatty acids in spiced peanuts is relatively high. So as to ensure that its complete molecular structure enters the human body, and plays a unique role in nutrition and curative effect.

2. In the present invention, by controlling the change of microwave power density in the three-step microwave drying process, the tissue shape inside the peanut can absorb suitable soaking liquid, so that the spiced peanut has a salty and suitable taste.

detailed description

All materials involved in the examples of the present invention are commercially available.

1. Production Example

Example 1

Peanut pretreatment: select peanuts that are uniform, insect-free, good in color, and full in grains, remove impurities, and then wash with pure water for 5 minutes at a temperature of 18°C. After cleaning, drain the water;

One-time microwave drying: put the cleaned peanuts into the microwave oven, the initial power of the microwave oven is 160kW, the temperature is 27°C, the microwave power density is 1.4kW/kg, and the microwave is 14s;

One-time dipping liquid boiling: take 40kg of salt, 15kg of pepper, 15kg of aniseed, 15kg of monosodium glutamate, 15kg of soy sauce, 15kg of star anise, 15kg of fennel, 15kg of cinnamon, and 15kg of pepper, put it into 850kg of purified water, pressurize to 1.3MPa, and heat up to 135°C , boil for 4.5h;

Primary dipping: Take out the peanuts after the first microwave drying, put them in the primary dipping solution for 1.5 hours, take out the peanuts, and drain the dipping solution;

Secondary microwave drying: Put the drained peanuts into the microwave oven again. The initial power of the microwave oven is 800kW, the temperature is 47°C, the microwave power density is 2.5kW/kg, and the microwave is 2.5s;

Secondary soaking liquid boiling: take 80kg of salt, 30kg of pepper, 30kg of aniseed, 30kg of monosodium glutamate, 30kg of soy sauce, 30kg of star anise, 30kg of fennel, 30kg of cinnamon, and 30kg of pepper, put them into 850kg of pure water, pressurize to 1.6MPa, and heat up to 115 ℃, boil for 6.5h;

Secondary impregnation: take out the peanuts after the second microwave drying, put them in the secondary impregnation solution for 0.6h, take out the peanuts, and drain the impregnation solution;

Microwave drying three times: put the drained peanuts into the microwave oven again, the initial power of the microwave oven is 200kW, the temperature is 36°C, the microwave power density is 6.8kW/kg, and the microwave is 70s;

Post-processing: Take the peanuts out of the microwave oven, and pack the peanuts immediately after cooling down.

Example 2

Peanut pretreatment: select peanuts that are uniform, insect-free, good in color, and full in grains, remove impurities, and then wash with pure water for 4 minutes at a temperature of 16°C. After cleaning, drain the water;

One-time microwave drying: put the cleaned peanuts into the microwave oven, the initial power of the microwave oven is 150kW, the temperature is 29°C, the microwave power density is 1.5kW/kg, and the microwave is 12s;

One-time soaking liquid cooking: take 40kg of salt, 20kg of pepper, 10kg of aniseed, 10kg of monosodium glutamate, 10kg of soy sauce, 10kg of star anise, 20kg of fennel, 20kg of cinnamon, and 10kg of pepper, put them into 850kg of pure water, pressurize to 1.4MPa, and heat up to 130℃ , cook for 4 hours;

Primary dipping: take out the peanuts after the first microwave drying, put them in the primary dipping solution for 1 hour, take out the peanuts, and drain the dipping solution;

Secondary microwave drying: Put the drained peanuts into the microwave oven again. The initial power of the microwave oven is 750kW, the temperature is 49°C, the microwave power density is 2.7kW/kg, and the microwave is 8s;

Secondary dipping liquid boiling: take 80kg of salt, 40kg of pepper, 20kg of aniseed, 20kg of monosodium glutamate, 20kg of soy sauce, 20kg of star anise, 40kg of fennel, 40kg of cinnamon, and 20kg of pepper, put them into 850kg of purified water, pressurize to 1.8MPa, and heat up to 110 ℃, boil for 6h;

Secondary dipping: take out the peanuts after the second microwave drying, put them in the secondary dipping solution for 0.5h, take out the peanuts, and drain the dipping solution;

Three times of microwave drying: put the drained peanuts into the microwave oven again, the initial power of the microwave oven is 150kW, the temperature is 37°C, the microwave power density is 7.3kW/kg, and the microwave is 60s;

Post-processing: Take the peanuts out of the microwave oven, and pack the peanuts immediately after cooling down.

Example 3

Peanut pretreatment: select peanuts that are uniform, insect-free, good in color, and full in grains, remove impurities, and then wash with pure water for 6 minutes at a temperature of 16°C. After cleaning, drain the water;

One-time microwave drying: put the cleaned peanuts into the microwave oven, the initial power of the microwave oven is 150kW, the temperature is 29°C, the microwave power density is 1.kW/kg, and the microwave is 1s;

One-time dipping liquid boiling: Take 50kg of salt, 20kg of pepper, 10kg of aniseed, 20kg of monosodium glutamate, 10kg of soy sauce, 10kg of star anise, 20kg of fennel, 10kg of cinnamon, and 20kg of pepper, put them into 900kg of pure water, pressurize to 1.4MPa, and heat up to 130℃ , boil for 5 hours;

Primary dipping: take out the peanuts after the first microwave drying, put them in the primary dipping solution for 1 hour, take out the peanuts, and drain the dipping solution;

Secondary microwave drying: Put the drained peanuts into the microwave oven again. The initial power of the microwave oven is 750kW, the temperature is 49°C, the microwave power density is 2.3kW/kg, and the microwave is 12s;

Secondary dipping liquid boiling: take 100kg of salt, 40kg of pepper, 20kg of aniseed, 40kg of monosodium glutamate, 20kg of soy sauce, 20kg of star anise, 40kg of fennel, 20kg of cinnamon, and 40kg of pepper, put them into 900kg of pure water, pressurize to 1.8MPa, and heat up to 110 ℃, boil for 7 hours;

Secondary dipping: take out the peanuts after the second microwave drying, put them in the secondary dipping solution for 0.5h, take out the peanuts, and drain the dipping solution;

Microwave drying three times: put the drained peanuts into the microwave oven again, the initial power of the microwave oven is 150kW, the temperature is 37°C, the microwave power density is 6.3kW/kg, and the microwave is 80s;

Post-processing: Take the peanuts out of the microwave oven, and pack the peanuts immediately after cooling down.

Example 4

Peanut pretreatment: select peanuts that are uniform, insect-free, good in color, and full in grains, remove impurities, and then wash with pure water for 4 minutes at a temperature of 16°C. After cleaning, drain the water;

One-time microwave drying: put the cleaned peanuts into the microwave oven, the initial power of the microwave oven is 170kW, the temperature is 25°C, the microwave power density is 1.5kW/kg, and the microwave is 14s;

One-time soaking liquid boiling: take 30kg of salt, 15kg of pepper, 20kg of aniseed, 10kg of monosodium glutamate, 10kg of soy sauce, 20kg of star anise, 10kg of fennel, 20kg of cinnamon, and 15kg of pepper, put it into 800kg of pure water, pressurize to 1.3MPa, and heat up to 140℃ , cook for 4 hours;

Primary dipping: take out the peanuts after the first microwave drying, put them in the primary dipping solution for 1 hour, take out the peanuts, and drain the dipping solution;

Secondary microwave drying: Put the drained peanuts into the microwave oven again. The initial power of the microwave oven is 850kW, the temperature is 45°C, the microwave power density is 2.7kW/kg, and the microwave is 10s;

Secondary dipping liquid boiling: take 60kg of salt, 30kg of pepper, 40kg of aniseed, 20kg of monosodium glutamate, 20kg of soy sauce, 40kg of star anise, 20kg of fennel, 40kg of cinnamon, and 30kg of pepper, put them into 800kg of pure water, pressurize to 1.6MPa, and heat up to 120 ℃, boil for 6h;

Secondary dipping: take out the peanuts after the second microwave drying, put them in the secondary dipping solution for 0.5h, take out the peanuts, and drain the dipping solution;

Microwave drying three times: Put the drained peanuts into the microwave oven again, the initial power of the microwave oven is 250kW, the temperature is 35°C, the microwave power density is 7.3kW/kg, and the microwave is 70s;

Post-processing: Take the peanuts out of the microwave oven, and pack the peanuts immediately after cooling down.

Example 5

Peanut pretreatment: select peanuts that are uniform, insect-free, good in color, and full in grains, remove impurities, and then wash with pure water for 6 minutes at a temperature of 20°C. After cleaning, drain the water;

One-time microwave drying: put the cleaned peanuts into the microwave oven, the initial power of the microwave oven is 170kW, the temperature is 25°C, the microwave power density is 1.3kW/kg, and the microwave is 12s;

One-time dipping liquid cooking: take 40kg of salt, 15kg of pepper, 20kg of aniseed, 20kg of monosodium glutamate, 20kg of soy sauce, 20kg of star anise, 10kg of fennel, 10kg of cinnamon, and 10kg of pepper, put them into 850kg of purified water, pressurize to 1.3MPa, and heat up to 140°C , boil for 5 hours;

Primary dipping: take out the peanuts after the first microwave drying, put them in the primary dipping solution for 2 hours, take out the peanuts, and drain the dipping solution;

Secondary microwave drying: Put the drained peanuts into the microwave oven again. The initial power of the microwave oven is 850kW, the temperature is 45°C, the microwave power density is 2.3kW/kg, and the microwave is 8s;

Secondary dipping liquid boiling: take 80kg of salt, 30kg of pepper, 40kg of aniseed, 40kg of monosodium glutamate, 40kg of soy sauce, 40kg of star anise, 20kg of fennel, 20kg of cinnamon, and 20kg of pepper, put them into 850kg of pure water, pressurize to 1.6MPa, and heat up to 120 ℃, boil for 7 hours;

Secondary dipping: take out the peanuts after the second microwave drying, put them in the secondary dipping solution for 0.7h, take out the peanuts, and drain the dipping solution;

Microwave drying three times: put the drained peanuts into the microwave oven again, the initial power of the microwave oven is 250kW, the temperature is 35°C, the microwave power density is 6.3kW/kg, and the microwave is 60s;

Post-processing: Take the peanuts out of the microwave oven, and pack the peanuts immediately after cooling down.

Example 6

Peanut pretreatment: select peanuts that are uniform, insect-free, good in color, and full in grains, remove impurities, and then wash with pure water for 4 minutes at a temperature of 20°C. After cleaning, drain the water;

One-time microwave drying: put the cleaned peanuts into the microwave oven, the initial power of the microwave oven is 150kW, the temperature is 25°C, the microwave power density is 1.5kW/kg, and the microwave is 16s;

One-time dipping liquid cooking: take 50kg of salt, 10kg of pepper, 20kg of aniseed, 10kg of monosodium glutamate, 20kg of soy sauce, 10kg of star anise, 10kg of fennel, 20kg of cinnamon, and 20kg of pepper, put it into 900kg of purified water, pressurize to 1.2MPa, and heat up to 140°C , cook for 4 hours;

Primary dipping: take out the peanuts after the first microwave drying, put them in the primary dipping solution for 2 hours, take out the peanuts, and drain the dipping solution;

Secondary microwave drying: Put the drained peanuts into the microwave oven again. The initial power of the microwave oven is 750kW, the temperature is 45°C, the microwave power density is 2.7kW/kg, and the microwave is 12s;

Secondary dipping liquid boiling: take 100kg of salt, 20kg of Chinese prickly ash, 40kg of aniseed, 20kg of monosodium glutamate, 40kg of soy sauce, 20kg of star anise, 20kg of fennel, 40kg of cinnamon, and 40kg of pepper, put them into 900kg of purified water, pressurize to 1.4MPa, and heat up to 120 ℃, boil for 6h;

Secondary dipping: take out the peanuts after the second microwave drying, put them in the secondary dipping solution for 0.7h, take out the peanuts, and drain the dipping solution;

Microwave drying three times: Put the drained peanuts into the microwave oven again, the initial power of the microwave oven is 150kW, the temperature is 35°C, the microwave power density is 7.3kW/kg, and the microwave is 80s;

Post-processing: Take the peanuts out of the microwave oven, and pack the peanuts immediately after cooling down.

2. Production comparison ratio

Comparative example 1

Peanut pretreatment: select peanuts that are uniform, insect-free, good in color, and full in grains, remove impurities, and then wash with pure water for 5 minutes at a temperature of 18°C. After cleaning, drain the water;

One-time dipping liquid boiling: take 40kg of salt, 15kg of pepper, 15kg of aniseed, 15kg of monosodium glutamate, 15kg of soy sauce, 15kg of star anise, 15kg of fennel, 15kg of cinnamon, and 15kg of pepper, put it into 850kg of purified water, pressurize to 1.3MPa, and heat up to 135°C , boil for 4.5h;

Primary dipping: Put the peanuts in the primary dipping solution for 1.5 hours, then take out the peanuts and drain the dipping solution;

Secondary soaking liquid boiling: take 80kg of salt, 30kg of pepper, 30kg of aniseed, 30kg of monosodium glutamate, 30kg of soy sauce, 30kg of star anise, 30kg of fennel, 30kg of cinnamon, and 30kg of pepper, put them into 850kg of pure water, pressurize to 1.6MPa, and heat up to 115 ℃, boil for 6.5h;

Secondary dipping: put the peanuts in the secondary dipping solution for 0.6h, then take out the peanuts and drain the dipping solution;

Microwave drying: Put the drained peanuts into a microwave oven. The initial power of the microwave oven is 200kW, the temperature is 36°C, the microwave power density is 6.8kW/kg, and the microwave is 70s;

Post-processing: Take the peanuts out of the microwave oven, and pack the peanuts immediately after cooling down.

Comparative example 2

Peanut pretreatment: select peanuts that are uniform, insect-free, good in color, and full in grains, remove impurities, and then wash with pure water for 5 minutes at a temperature of 18°C. After cleaning, drain the water;

One-time microwave drying: put the cleaned peanuts into the microwave oven, the initial power of the microwave oven is 160kW, the temperature is 27°C, and the microwave is 14s;

One-time dipping liquid boiling: take 40kg of salt, 15kg of pepper, 15kg of aniseed, 15kg of monosodium glutamate, 15kg of soy sauce, 15kg of star anise, 15kg of fennel, 15kg of cinnamon, and 15kg of pepper, put it into 850kg of purified water, pressurize to 1.3MPa, and heat up to 135°C , boil for 4.5h;

Primary dipping: Take out the peanuts after the first microwave drying, put them in the primary dipping solution for 1.5 hours, take out the peanuts, and drain the dipping solution;

Secondary microwave drying: Put the drained peanuts into the microwave oven again. The initial power of the microwave oven is 800kW, the temperature is 47°C, the microwave power density is 2.5kW/kg, and the microwave is 2.5s;

Secondary soaking liquid boiling: take 80kg of salt, 30kg of pepper, 30kg of aniseed, 30kg of monosodium glutamate, 30kg of soy sauce, 30kg of star anise, 30kg of fennel, 30kg of cinnamon, and 30kg of pepper, put them into 850kg of pure water, pressurize to 1.6MPa, and heat up to 115 ℃, boil for 6.5h;

Secondary impregnation: take out the peanuts after the second microwave drying, put them in the secondary impregnation solution for 0.6h, take out the peanuts, and drain the impregnation solution;

Microwave drying three times: put the drained peanuts into the microwave oven again, the initial power of the microwave oven is 200kW, the temperature is 36°C, the microwave power density is 6.8kW/kg, and the microwave is 70s;

Post-processing: Take the peanuts out of the microwave oven, and pack the peanuts immediately after cooling down.

Comparative example 3

Peanut pretreatment: select peanuts that are uniform, insect-free, good in color, and full in grains, remove impurities, and then wash with pure water for 5 minutes at a temperature of 18°C. After cleaning, drain the water;

One-time microwave drying: put the cleaned peanuts into the microwave oven, the initial power of the microwave oven is 160kW, the temperature is 27°C, the microwave power density is 1.4kW/kg, and the microwave is 14s;

One-time dipping liquid cooking: take 40kg of salt, 15kg of pepper, 15kg of aniseed, 15kg of monosodium glutamate, 15kg of soy sauce, 15kg of star anise, 15kg of fennel, 15kg of cinnamon, and 15kg of pepper, put them into 850kg of purified water, pressurize to 1.3MPa, and heat up to 135°C , boil for 4.5h;

Primary dipping: Take out the peanuts after the first microwave drying, put them in the primary dipping solution for 1.5 hours, take out the peanuts, and drain the dipping solution;

Secondary microwave drying: Put the drained peanuts into the microwave oven again. The initial power of the microwave oven is 800kW, the temperature is 47°C, and the microwave is 2.5s;

Secondary dipping liquid boiling: take 80kg of salt, 30kg of pepper, 30kg of aniseed, 30kg of monosodium glutamate, 30kg of soy sauce, 30kg of star anise, 30kg of fennel, 30kg of cinnamon, and 30kg of pepper, put them into 850kg of purified water, pressurize to 1.6MPa, and heat up to 115 ℃, boil for 6.5h;

Secondary impregnation: take out the peanuts after the second microwave drying, put them in the secondary impregnation solution for 0.6h, take out the peanuts, and drain the impregnation solution;

Microwave drying three times: put the drained peanuts into the microwave oven again, the initial power of the microwave oven is 200kW, the temperature is 36°C, the microwave power density is 6.8kW/kg, and the microwave is 70s;

Post-processing: Take the peanuts out of the microwave oven, and pack the peanuts immediately after cooling down.

Three, the performance of the spiced peanut fruit that above embodiment and comparative example are made is tested.

Sensory evaluation: A sensory evaluation team composed of 30 people evaluated the taste of spiced peanuts, with 1 being the lowest score and 5 being the highest score.

Unsaturated fatty acid content: Freeze peanuts in a low-temperature refrigerator for 60 minutes, take them out and mash them, weigh 2 g of crushed samples into a 10 mL centrifuge tube, add 8 mL of chloroform-methanol (1:1) solution, and shake on a constant temperature shaker in a water bath for 2 hours , so that the fat is dissolved. Place the centrifuge tube in a centrifuge and centrifuge at a speed of 3000r/min for 10min to separate and remove the slag; absorb the chloroform-methanol layer into another centrifuge tube and add 5mL of water. Vibrate to bring methanol and alcohol-soluble impurities into the water, centrifuge for 5 minutes to separate the chloroform and water layer, discard the upper water layer; place the centrifuge tube under the needle of the nitrogen blower and fix it, start the nitrogen blower, and volatilize to remove the chloroform. Then KOH-CH ₃ OH transesterification reaction was carried out on the obtained oil, and the supernatant liquid was taken for gas chromatographic analysis.

The results of each evaluation index are shown in Table 1.

Each embodiment of table 1 and the performance test result of the spiced peanut fruit that comparative example makes

It can be seen from the above table that the spiced peanuts prepared by the present invention have a crispy and salty taste, and the content of unsaturated fatty acids in the dipped spiced peanuts is very high.

Among them, in Comparative Example 1, there is no microwave drying process, and the drained peanuts are directly placed in the dipping solution for dipping treatment. During the dipping process of the peanuts, the tissue structure of the peanuts is denatured, and the lipids in the peanuts A large amount of molecules are hydrolyzed in the immersion solution, and lipid molecules, especially unsaturated fatty acids, decompose to form small molecular organic acids, which will also lead to premature oxidation of unsaturated fatty acids in the immersion solution. Simultaneously, because the concentration of dipping liquid is bigger, the salt content that peanut fruit absorbs is more, therefore causes the unsaturated fatty acid content in the peanut fruit that makes to decrease, and the taste of spiced peanut fruit is saltier simultaneously,

The taste is poor.

During the first microwave drying process of peanuts in comparative example 2, the peanuts began to lose water. The power of the microwave oven was kept at 160kW, and the water loss rate of the peanuts was constant. When the drying was over, the tissue in the peanuts The structure is not optimal for penetration of the first impregnation solution. At the same time, during the dipping process of peanuts, the tissue structure of peanuts is easy to decompose and oxidize the unsaturated fatty acids in the peanuts, which leads to a decrease in the content of unsaturated fatty acids in the prepared peanuts, and the flavor of the spiced peanuts is relatively light. , The taste is poor.

During the second microwave drying process of peanuts in comparative example 3, the power of the microwave oven was maintained at 880kW, and the peanuts began to lose water in a large amount, and the water loss rate of the peanuts was constant. The tissue structure can infiltrate a larger amount of soaking liquid due to more water loss, resulting in salty taste and poor mouthfeel of the obtained peanuts. At the same time, due to the serious water loss in the peanut, when the peanut is in the soaking liquid environment again, the tissue structure of the peanut is easy to decompose and oxidize the unsaturated fatty acid in the peanut, thus resulting in the content of unsaturated fatty acid in the prepared peanut. Decline, and the degree of decline is higher than that of Comparative Example 2.

This specific embodiment is only an explanation of the present invention, and it is not a limitation of the present invention. Those skilled in the art can make modifications to this embodiment without creative contribution as required after reading this specification, but as long as they are within the rights of the present invention All claims are protected by patent law.

Claims (9)

1. a kind of preparation method of spiced peanut fruit, it is characterized in that, including at least following steps：

Peanut pre-processes：Select uniformly, without insect pest, color and luster is good, peanuts of full grains, remove impurity, then clear with pure water Wash clean, drain away the water；

Microwave drying：The peanut cleaned up is put into micro-wave oven, the initial power of predetermined micro-wave oven for 150~ 170kW, temperature are 25~29 DEG C, and Microwave Power Density is 1.3~1.5kW/kg, 12~16s of microwave；

Single-steeping：The peanut after first time microwave drying is taken out, is put into after impregnating 1~2h in single-steeping liquid, by peanut Fruit is taken out, and drains maceration extract；

Secondary microwave is dried：Peanut after draining is placed again into micro-wave oven, the initial power of predetermined micro-wave oven for 750~ 850kW, temperature are 45~49 DEG C, and Microwave Power Density is 2.3~2.7kW/kg, 8~12s of microwave；

Double-steeping：The peanut after second of microwave drying is taken out, is put into after impregnating 0.5~0.7h in double-steeping liquid, will Peanut takes out, and drains maceration extract；

Microwave drying three times：Peanut after draining is placed again into micro-wave oven, the initial power of predetermined micro-wave oven for 150~ 250kW, temperature are 35~37 DEG C, and Microwave Power Density is 6.3~7.3kW/kg, 60~80s of microwave；

Post processing：Peanut is taken out from micro-wave oven, packed immediately after peanut cooling.

2. a kind of preparation method of spiced peanut fruit according to claim 1, it is characterized in that, the scavenging period is 4~ 6min, water temperature are 16~20 DEG C.

3. a kind of preparation method of spiced peanut fruit according to claim 1, it is characterized in that, the single-steeping liquid and two Secondary maceration extract is positioned over to boil in pure water and formed for flavoring, and the flavoring includes salt, Chinese prickly ash, aniseed, monosodium glutamate, sauce Oil, anise, fennel, cassia bark, capsicum.

4. a kind of preparation method of spiced peanut fruit according to claim 3, it is characterized in that, it is the salt, Chinese prickly ash, big Material, monosodium glutamate, soy sauce, anise, fennel, cassia bark, the mass ratio of capsicum are 3:1:1:1:1:1:1:1:1.

5. a kind of preparation method of spiced peanut fruit according to claim 4, it is characterized in that, the single-steeping liquid and two The mass ratio of flavoring is 1 in secondary maceration extract:2, the mass ratio of pure water is 1:1.

6. a kind of preparation method of spiced peanut fruit according to claim 5, it is characterized in that, the single-steeping liquid is in height It is 4~5h that the time is boiled under warm high pressure.

7. a kind of preparation method of spiced peanut fruit according to claim 6, it is characterized in that, the single-steeping liquid boils Pressure is 1.2~1.4MPa, and temperature is 130~150 DEG C.

8. a kind of preparation method of spiced peanut fruit according to claim 5, it is characterized in that, the double-steeping liquid is in height It is 6~7h that the time is boiled under warm high pressure.

9. a kind of preparation method of spiced peanut fruit according to claim 8, it is characterized in that, the double-steeping liquid boils Pressure is 1.4~1.8MPa, and temperature is 110~120 DEG C.