The Processing Research And Pilot Test Of Spicy Roasted Peanuts

Roasted peanuts is a traditional Chinese food, currently it’s taste is single on the market, lacking of taste in the innovation, couldn’t keep up with the modern leisure food to bring forth the new through the old. and couldn’t meet the needs of the consumers. The traditional processing methods and processing technology is backward, production cycle is long and the storage time is short. Through this thesis the roasted peanut roasted process and taste were reasearched. using vacuum inhaled taste way to replace the traditional cooking inhaled taste to shorten the production time. On the processed of roasted peanut products during storage of physicochemical index were reasearched in this paper, and compare the different ways of delaying shell roasted peanut oxidation effect to identified the shelf life of the product. Peanuts in pilot test trial production workshop was designed, which not only meets the peanut production process, but also in accordance with all relevant national standards; estimating the production unit of peanut needed materials and the required power, related equipment and pipe type were selected.In this paper, the experiments and the results are as follows:1. After the pretreatment raw material, on the baking condition based on single factor experiment, orthogonal test was designed to determine the optimum roasting conditions of roasted peanut. Roasted peanuts in the optimum temperature and time for early baking temperature of85℃, the early baking time is3.5h. later baking temperature of115℃, the later baking time is2.5h.2.Using the orthogonal experiment on peanut flavoring liquid formulations were optimized by chili, pepper, salt, monosodium glutamate, licorice amount of impact on the product. On the basis of single factor experiment, by orthogonal experiment to determine the best formula. The optimal formula was:7.0g amount of monosodium glutamate,chili consumption amount of25.0g,9.0g amount of pepper,70.Og and10.Og amount of salt and liquorices, this formula is made of roasted peanuts, spicy aroma with crisp, dry mouth and other characteristics.3.In the same conditions of packaging material to analyse spicy roasted peanut products by added THA. TBHQ, nuts roasted seeds and nuts antioxidant in three different antioxidants after physicochemical indexes, the results show that nuts roasted seeds and nuts antioxidants in antioxidant properties is best. By vacuum packaging, adding antioxidants. vacuum packaging and antioxidant combination way in the storage period of physicochemical detection analysis,the results showed that the antioxidant and vacuum packaging method combining with shell to inhibit lipid oxidation roasting of peanuts has better effect, in this way can the peanut product shelf life from3to5months extended to11months or even longer.4. The layout of pilot test and production process was designed and the workshop production process flow chart and the workshop floor plan was got. at the same time for each unit operation are analyzed, and get the key steps in the process. The related equipment of pilot production was selected, calculated material and water, power consumption of per ton. provides the basis for the roasted peanuts pilot production.