CN101878934A - Cashew nut-peanut paste - Google Patents
Cashew nut-peanut paste Download PDFInfo
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- CN101878934A CN101878934A CN2009101359044A CN200910135904A CN101878934A CN 101878934 A CN101878934 A CN 101878934A CN 2009101359044 A CN2009101359044 A CN 2009101359044A CN 200910135904 A CN200910135904 A CN 200910135904A CN 101878934 A CN101878934 A CN 101878934A
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- peanut paste
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Abstract
The invention discloses cashew nut-peanut paste. Based on 100 parts, the cashew nut-peanut paste comprises the following substances in part by weight: 1 to 10 parts of cashew nut and 87 to 97 parts of peanut. The cashew nut is added into the peanut paste, wherein the cashew nut contains high calorie, carbohydrate and protein, has low rancidity possibility, can reduce cholesterol, triglyceride and low-density lipoprotein content in blood, has good skin moisturizing and beautifying effects, and can defer senility, so the peanut paste has richer nutrition and more unique taste.
Description
Technical field
The present invention relates to a kind of flavouring, relate in particular to a kind of peanut butter.
Background technology
Numerous tartar sauces has appearred in the prior art, wherein extensively edible peanut butter, the sesame paste etc. of including.Add certain flavor enhancement and make and traditional peanut butter and sesame paste generally all are peanut or sesame, taste is more single like this.For example China Patent No. is the CN200310101182.3 patent of invention, discloses a kind of sesame paste, it is characterized in that containing following material in 100 parts of weight: ripe sesame 88-97, lecithin 1-4.5, thickener 0.7-3, salt 0.18-0.5 and sugared 1-4.5.The ratio of components of this sesame paste is more single, lacks abundant taste, does not also have many again nutritional labelings.
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiency of above-mentioned prior art, and a kind of special taste, nutritious cashew nut-peanut paste are provided.
According to a kind of cashew nut-peanut paste provided by the invention, contain following material: cashew nut 1-10 part and 87 parts-97 parts in 100 parts of weight.
Also have following attached technical characterictic according to a kind of cashew nut-peanut paste provided by the invention:
Also comprise 1 part-2 parts of flavor enhancements.
Described flavor enhancement comprises salt and/or sugar.
Also comprise sticky dose 0.4 part-2.5 parts.
Described sticky dose is konjac glucomannan, xanthans, xanthan gum, algin or cellulose.
Compared with prior art have following advantage according to a kind of cashew nut-peanut paste provided by the invention: the present invention has added cashew nut in peanut butter, wherein cashew nut contains higher heat, carbohydrate and protein, the possibility that cashew nut becomes sour is less, can reduce blood cholesterol, triglycerides and low-density lipoprotein content, and the effect of good moistening skin beautifying is arranged, can delay senility, therefore, make that the nutrition of peanut butter is abundanter, taste is also unique more.
The specific embodiment
A kind of cashew nut-peanut paste in that the present invention provides contains following material in 100 parts of weight: 1 part-10 parts and 87 parts-97 parts in cashew nut.Also comprise 1 part-2 parts of flavor enhancements, described flavor enhancement comprises salt and/or sugar.Described salt can substitute with other savory agents, and available other sweeteners of described sugar substitute, and described raw material is all in dry measure.Also comprise sticky dose 0.4 part-2.5 parts, described sticky dose is konjac glucomannan, xanthans, xanthan gum, algin or cellulose etc.Described peanut can be ripe peanut.
Embodiment 1, in 100 parts of weight, selects 10 parts in cashew nut and 87 parts of mixing of peanut for use, cures after the mixing and grinds to form peanut butter.Add 1.5 parts of flavor enhancements and sticky dose 1.5 parts simultaneously, after stirring, the bottling sealing gets final product.Wherein salt is 0.5 part in the flavor enhancement, and sugar is 1 part.
Embodiment 2, in 100 parts of weight, select 1 part in cashew nut and 97 parts of mixing of peanut for use, cure after the mixing and grind to form peanut butter.Add 1 part of flavor enhancement and sticky dose 1 part simultaneously, after stirring, the bottling sealing gets final product.Wherein salt is 0.3 part in the flavor enhancement, and sugar is 0.7 part.
Embodiment 3, in 100 parts of weight, select 5 parts in cashew nut and 92 parts of mixing of peanut for use, cure after the mixing and grind to form peanut butter.Add 2 parts of flavor enhancements and sticky dose 1 part simultaneously, after stirring, the bottling sealing gets final product.Wherein salt is 0.7 part in the flavor enhancement, and sugar is 1.3 parts.
Embodiment 4, in 100 parts of weight, select 6.5 parts in cashew nut and 89 parts of mixing of peanut for use, cure after the mixing and grind to form peanut butter.Add 2 parts of flavor enhancements and sticky dose 2.5 parts simultaneously, after stirring, the bottling sealing gets final product.Wherein salt is 0.6 part in the flavor enhancement, and sugar is 1.4 parts.
Claims (5)
1. a cashew nut-peanut paste is characterized in that containing following material in 100 parts of weight: 87 parts-97 parts of 1 part-10 parts in cashew nut and peanuts.
2. a kind of cashew nut-peanut paste as claimed in claim 1 is characterized in that: also comprise 1 part-2 parts of flavor enhancements.
3. a kind of cashew nut-peanut paste as claimed in claim 2 is characterized in that: described flavor enhancement comprises salt and/or sugar.
4. a kind of cashew nut-peanut paste as claimed in claim 1 is characterized in that: also comprise sticky dose 0.4 part-2.5 parts.
5. a kind of cashew nut-peanut paste as claimed in claim 4 is characterized in that: described sticky dose is konjac glucomannan, xanthans, xanthan gum, algin or cellulose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101359044A CN101878934A (en) | 2009-05-06 | 2009-05-06 | Cashew nut-peanut paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101359044A CN101878934A (en) | 2009-05-06 | 2009-05-06 | Cashew nut-peanut paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101878934A true CN101878934A (en) | 2010-11-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101359044A Pending CN101878934A (en) | 2009-05-06 | 2009-05-06 | Cashew nut-peanut paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101878934A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689694A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Sea sedge-peanut sauce and preparation method thereof |
| CN103704791A (en) * | 2013-12-04 | 2014-04-09 | 丁于萍 | Toona sinensis peanut sauce and preparation method thereof |
| CN103829292A (en) * | 2013-12-04 | 2014-06-04 | 江南大学 | Method for improving peanut butter rheological characteristics by wheat fibers and composite emulsifier |
| CN105166730A (en) * | 2015-10-26 | 2015-12-23 | 合肥刘老四调味品厂 | Life-nourishing Lycium ruthenicum peanut butter |
-
2009
- 2009-05-06 CN CN2009101359044A patent/CN101878934A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689694A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Sea sedge-peanut sauce and preparation method thereof |
| CN103704791A (en) * | 2013-12-04 | 2014-04-09 | 丁于萍 | Toona sinensis peanut sauce and preparation method thereof |
| CN103829292A (en) * | 2013-12-04 | 2014-06-04 | 江南大学 | Method for improving peanut butter rheological characteristics by wheat fibers and composite emulsifier |
| CN105166730A (en) * | 2015-10-26 | 2015-12-23 | 合肥刘老四调味品厂 | Life-nourishing Lycium ruthenicum peanut butter |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Xing Genting Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101110 |