Is peanut not crispy enough? Is it not ripe enough

The brittleness of peanuts is usually related to insufficient maturity, but it may also be affected by storage conditions, processing methods, variety differences, moisture content, and other factors. Fresh and ripe peanuts have a crispy texture after being dried and dehydrated. If they are not fully ripe or damp, the taste may become soft. Immature peanuts have a high internal moisture content and incomplete cell structure solidification, making it difficult to achieve ideal brittleness even after baking or frying. This type of peanut has a lighter color, a soft texture, and may have a raw and astringent taste. It is recommended to choose plump peanuts with hard shells and silent shaking, as these fruits have higher maturity. During processing, the low-temperature drying time can be extended to help slow down the evaporation of moisture. Improper storage of peanuts causing moisture is a common cause, especially in humid environments in the south. After absorbing moisture, the intercellular water content of peanuts increases, damaging the original crispy structure. Moisturized peanuts can be re crispy by baking them at low temperatures in an oven or heating them briefly in a microwave, taking care to avoid high-temperature burning. When sealed, it is recommended to use food desiccants and store in a cool and ventilated place.

There are differences in texture among different peanut varieties, and small grained red skinned peanuts are usually more likely to form a crispy texture than large grained white skinned peanuts. The processing method also affects the brittleness, and traditional air drying can better preserve the integrity of cell structure than mechanical drying. Proper baking before consumption can stimulate the natural aroma of peanuts, and pairing with a small amount of salt can enhance the flavor level. The recommended daily intake is within 20 grams to avoid excessive intake of fats and oils.