CN101965990B - Formula of peanut paste and preparation method thereof - Google Patents
Formula of peanut paste and preparation method thereof Download PDFInfo
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- CN101965990B CN101965990B CN2010102728227A CN201010272822A CN101965990B CN 101965990 B CN101965990 B CN 101965990B CN 2010102728227 A CN2010102728227 A CN 2010102728227A CN 201010272822 A CN201010272822 A CN 201010272822A CN 101965990 B CN101965990 B CN 101965990B
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Abstract
The invention belongs to the technical field of peanut food deep processing and relates to a formula of peanut paste, which is characterized by comprising pulverized skimmed peanut protein particles, pulverized soybean, pulverized garlic, additive, stabilizer and emulsifier, wherein the mass ratio of the skimmed peanut protein particles to the soybean to the garlic is 10:2:1; and the additive, the stabilizer and the emulsifier account for 1.5 percent, 0.2 percent and 0.1 percent of the mass of the mixture of the peanut protein, the soybean and the garlic respectively. The invention also discloses a preparation method of the peanut paste. The peanut paste prepared by the method has the advantages of preventing the paste from separating from fat and oil, along with fine mouthfeel, pure flavor, high stability, long quality guarantee period and the like. Meanwhile, the peanut paste offers a very excellent mouthfeel and can be spread easily. The production method of the peanut paste is simple and the production cost of the peanut past is low, so the peanut paste is suitable for industrial production and can create obvious economic and social benefit.
Description
Technical field
The invention belongs to peanut food deep process technology field, relate to a kind of peanut butter prescription and preparation method.
Background technology
Peanut is important oil crops of China and alimentary crop, and the protein of 20%-30% is arranged in the shelled peanut, compares with several kinds of important oil crops, is only second to soybean, and is higher than sesame and rape.10% albumin is arranged in the peanut protein approximately, and all the other 90% are basic protein, and it is made up of basic protein arachin and conarachin; Wherein about 63% is globulin, the 33%th, and conarachin is a kind of plant protein resource of high nutrition; Its biological value (BV) is 58; Protein tire (PER) be 1: 7, higher than flour and corn, it plays an important role to safeguarding health and early children development.China has about 2,500,000 tons of peanut dregses to can not get good use every year, and contains 50% protein approximately in the grouts after the oil expression, is rich in multiple essential amino acid, does not contain cholesterol.Be difficult to satisfy under the situation of people's needs at present China's animal protein resource wretched insufficiency, carry out the research to peanut protein, development and utilization peanut protein resource is extremely important for the diet structure of improving people.
Peanut butter is exactly a kind of common peanut food that is loved by the people, and especially in states such as the U.S., Canada, Southeast Asia and Europe, peanut butter receives the welcome of 95% above family, is one of food indispensable in the middle of family's diet.But, because the defective of conventional machining process and process equipment has caused the peanut butter of producing in a conventional manner to exist a lot of deficiencies; Show that mainly peanut sauce body and grease after processing and grinding are easily separated; The sauce body sinks to forming solid, and the grease come-up has lost the protection of adipocyte plasma membrane, and easy oxidation causes acid value to be grown tall; Cause and become sour, and sauce body mouthfeel is also thicker.Thereby greatly reduce original giving off a strong fragrance local flavor of peanut and mouthfeel quality, and shortened the storage life, finally influence the quality of product.
Summary of the invention
The object of the present invention is to provide a kind of prescription and preparation method of novel peanut butter, to remedy the deficiency of traditional preparation process method.
For achieving the above object, the present invention adopts following technical scheme to realize:
A kind of peanut butter prescription is characterized in that what it was made up of the semi-defatted peanut albuminous granules that is in the pulverizing state, the soybean that is in the pulverizing state, the garlic that is in the pulverizing state and additive, stabilizing agent and emulsifying agent.
Above-mentioned described peanut butter prescription is characterized in that in the said prescription that the mass ratio of semi-defatted peanut albuminous granules, soybean, garlic is 10: 2: 1.
Further, above-mentioned described peanut butter prescription is characterized in that in the said prescription, and the mass percent that additive accounts for semi-defatted peanut albuminous granules, soybean and garlic three gross mass is 1.5%; The mass percent of stabilizer comprises semi-defatted peanut albuminous granules, soybean and garlic three gross mass is 0.2%; The mass percent that emulsifying agent accounts for semi-defatted peanut albuminous granules, soybean and garlic three gross mass is 0.1%.
A kind of peanut butter that is obtained by above-mentioned prescription is characterized in that what it was made up of the semi-defatted peanut albuminous granules that is in the pulverizing state, the soybean that is in the pulverizing state, the garlic that is in the pulverizing state and additive, stabilizing agent, emulsifying agent and water mixing; Being in the semi-defatted peanut albuminous granules of pulverizing state, the soybean that is in the pulverizing state, the mass content that is in the garlic three of pulverizing state in the said peanut butter is 70%-72%.
A kind of method for preparing above-mentioned described peanut butter is characterized in that it includes following steps:
A, weigh: by mass ratio is to take by weighing semi-defatted peanut albuminous granules, soybean, garlic at 10: 2: 1;
B, mixing: the above-mentioned alleged raw material that gets is mixed;
C, defibrination: with adding a spot of pure water in the B step gained mixture, utilize colloid mill to carry out defibrination, obtain grinding slurry;
D, allotment: in C step gained grinding slurry, add additive, stabilizing agent and emulsifying agent and allocate, obtain seasoning liquid;
E, homogeneous: seasoning liquid is placed on carries out homogeneous in the homogenizer, processing condition is that pressure is 20MPa, and homogenizing time is 5-15 minute, and homogeneous is accomplished and obtained homogenizing fluid;
F, concentrate: homogenizing fluid is carried out cryogenic vacuum concentrate, thickening temperature is that 20-30 ℃, pressure are 500-600Pa, and concentrated completion obtains concentrate;
G, sterilization: concentrate is carried out ultra high temperature short time sterilization, and sterilising temp is 135-140 ℃, and sterilization time is 5-6 second;
H, can: carry out cannedly after sterilization is accomplished, obtain peanut butter.
The preparation method of above-mentioned described peanut butter; It is characterized in that the albuminous granules of semi-defatted peanut described in the steps A is prepared by the low-temperature cold pressing method; Protein content in the albuminous granules>=40%, fat content≤25%, the albuminous granules particle diameter is more than or equal to 0.3 centimetre and smaller or equal to 1 centimetre.
The preparation method of above-mentioned described peanut butter is characterized in that additive described in the step D is a salt, it account for claim in the steps A the mass percent of semi-defatted peanut albuminous granules, soybean and garlic three gross mass be 1.5%.
The preparation method of above-mentioned described peanut butter is characterized in that stabilizing agent described in the step D is a sodium alginate, it account for claim in the steps A the mass percent of semi-defatted peanut albuminous granules, soybean and garlic three gross mass be 0.2%.
The preparation method of above-mentioned described peanut butter is characterized in that emulsifying agent described in the step D is the D-sorbite fatty acid ester, it account for claim in the steps A the mass percent of semi-defatted peanut albuminous granules, soybean and garlic three gross mass be 0.1%.
The peanut butter that adopts this method to produce has that delicate mouthfeel, fragrance are pure, good stability, do not produce sauce body and grease segregation phenomenon, and advantages such as long shelf-life also have fabulous mouthfeel and smearing property simultaneously.Production method of the present invention is simple, and production cost is low, is fit to suitability for industrialized production, has remarkable economic efficiency and social benefit.
The specific embodiment
Below in conjunction with embodiment the present invention is described in detail.
Embodiment 1
Accurately take by weighing by the low-temperature cold pressing legal system and be equipped with semi-defatted peanut albuminous granules 100 gram, protein content is more than 40% in the albuminous granules, and fat content is below 25%; The albuminous granules particle diameter is 0.3 centimetre and 20 gram soybean; 10 gram garlics mix, and add amount of water, utilize the colloid mill defibrination; In grinding slurry, add 1.95 gram salt, 0.26 gram sodium alginate and 0.13 Keshan pears alcohol fatty acid ester are allocated; With carrying out homogeneous in the high pressure homogenizer, homogeneous pressure is 20MPa to dispensed solution, and homogenizing time is 5 minutes; Adopt cryogenic vacuum to concentrate, concentrated condition is 20 ℃, 500Pa, and semi-defatted peanut albuminous granules, soybean and garlic mass content reach at 70% o'clock and concentrate and finish; Carry out ultra high temperature short time sterilization before the can, sterilising temp is 135 ℃, and sterilization time is 5 seconds; Carry out cannedly after sterilization is accomplished, obtain the peanut butter finished product.
Embodiment 2
Accurately take by weighing by the low-temperature cold pressing legal system and be equipped with semi-defatted peanut albuminous granules 100 gram, protein content is more than 40% in the albuminous granules, and fat content is below 25%; The albuminous granules particle diameter is 1.0 centimetres and 20 gram soybean; 10 gram garlics mix, and add amount of water, utilize the colloid mill defibrination; In grinding slurry, add 1.95 gram salt, 0.26 gram sodium alginate and 0.13 Keshan pears alcohol fatty acid ester are allocated; With carrying out homogeneous in the high pressure homogenizer, homogeneous pressure is 20MPa to dispensed solution, and homogenizing time is 15 minutes; Adopt cryogenic vacuum to concentrate, concentrated condition is 30 ℃, 600Pa, and semi-defatted peanut albuminous granules, soybean and garlic mass content reach at 72% o'clock and concentrate and finish; Carry out ultra high temperature short time sterilization before the can, sterilising temp is 140 ℃, and sterilization time is 6 seconds; Carry out cannedly after sterilization is accomplished, obtain the peanut butter finished product.
Embodiment 3
Accurately take by weighing by the low-temperature cold pressing legal system and be equipped with semi-defatted peanut albuminous granules 100 gram, protein content is more than 40% in the albuminous granules, and fat content is below 25%; The albuminous granules particle diameter is 0.5 centimetre and 20 gram soybean; 10 gram garlics mix, and add amount of water, utilize the colloid mill defibrination; In grinding slurry, add 1.95 gram salt, 0.26 gram sodium alginate and 0.13 Keshan pears alcohol fatty acid ester are allocated; With carrying out homogeneous in the high pressure homogenizer, homogeneous pressure is 20MPa to dispensed solution, and homogenizing time is 10 minutes; Adopt cryogenic vacuum to concentrate, concentrated condition is 25 ℃, 550Pa, and semi-defatted peanut albuminous granules, soybean and garlic mass content reach at 71% o'clock and concentrate and finish; Carry out ultra high temperature short time sterilization before the can, sterilising temp is 138 ℃, and sterilization time is 5.5 seconds; Carry out cannedly after sterilization is accomplished, obtain the peanut butter finished product.
Through applicant's repetition test, confirm to adopt following method preparation, all can obtain the peanut butter of expecting requirement:
A kind of preparation method of peanut butter is characterized in that it includes following steps:
A, weigh: by mass ratio is to take by weighing semi-defatted peanut albuminous granules, soybean, garlic at 10: 2: 1;
B, mixing: the above-mentioned alleged raw material that gets is mixed;
C, defibrination: with adding a spot of pure water in the B step gained mixture, utilize colloid mill to carry out defibrination, obtain grinding slurry;
D, allotment: in C step gained grinding slurry, add additive, stabilizing agent and emulsifying agent and allocate, obtain seasoning liquid;
E, homogeneous: seasoning liquid is placed on carries out homogeneous in the homogenizer, processing condition is that pressure is 20MPa, and homogenizing time is 5-15 minute, and homogeneous is accomplished and obtained homogenizing fluid;
F, concentrate: homogenizing fluid is carried out cryogenic vacuum concentrate, thickening temperature is that 20-30 ℃, pressure are 500-600Pa, and concentrated completion obtains concentrate;
G, sterilization: concentrate is carried out ultra high temperature short time sterilization, and sterilising temp is 135-140 ℃, and sterilization time is 5-6 second;
H, can: carry out cannedly after sterilization is accomplished, obtain peanut butter.
The preparation method of above-mentioned described peanut butter; It is characterized in that the albuminous granules of semi-defatted peanut described in the steps A is prepared by the low-temperature cold pressing method; Protein content in the albuminous granules>=40%, fat content≤25%, the albuminous granules particle diameter is more than or equal to 0.3 centimetre and smaller or equal to 1 centimetre.
The preparation method of above-mentioned described peanut butter is characterized in that additive described in the step D is a salt, it account for claim in the steps A the mass percent of semi-defatted peanut albuminous granules, soybean and garlic three gross mass be 1.5%.
The preparation method of above-mentioned described peanut butter is characterized in that stabilizing agent described in the step D is a sodium alginate, it account for claim in the steps A the mass percent of semi-defatted peanut albuminous granules, soybean and garlic three gross mass be 0.2%.
The preparation method of above-mentioned described peanut butter is characterized in that emulsifying agent described in the step D is the D-sorbite fatty acid ester, it account for claim in the steps A the mass percent of semi-defatted peanut albuminous granules, soybean and garlic three gross mass be 0.1%.
The preparation method of above-mentioned described peanut butter, employed soybean and garlic are preferably fresh.
Through the peanut butter of method for preparing, it is characterized in that what it was made up of the semi-defatted peanut albuminous granules that is in the pulverizing state, the soybean that is in the pulverizing state, the garlic that is in the pulverizing state and additive, stabilizing agent, emulsifying agent and water mixing; Being in the semi-defatted peanut albuminous granules of pulverizing state, the soybean that is in the pulverizing state, the mass content that is in the garlic three of pulverizing state in the said peanut butter is 70%-72%; And being in the semi-defatted peanut albuminous granules of pulverizing state, the soybean that is in the pulverizing state, the mass ratio that is in the garlic of pulverizing state is 10: 2: 1; And wherein to account for the mass percent of semi-defatted peanut albuminous granules, soybean and garlic three gross mass be 1.5% to additive; The mass percent of stabilizer comprises semi-defatted peanut albuminous granules, soybean and garlic three gross mass is 0.2%; The mass percent that emulsifying agent accounts for semi-defatted peanut albuminous granules, soybean and garlic three gross mass is 0.1%.
The peanut butter that adopts this method to produce has that delicate mouthfeel, fragrance are pure, good stability, do not produce sauce body and grease segregation phenomenon, and advantages such as long shelf-life also have fabulous mouthfeel and smearing property simultaneously.Production method of the present invention is simple, and production cost is low, is fit to suitability for industrialized production, has remarkable economic efficiency and social benefit.
Clear specifically exemplary embodiment of the present invention of this paper and present preferred implementation should be appreciated that design of the present invention can be by other various forms enforcement utilizations, and they drop in protection scope of the present invention equally.
Claims (1)
1. a peanut butter is characterized in that what it was made up of the semi-defatted peanut albuminous granules that is in the pulverizing state, the soybean that is in the pulverizing state, the garlic that is in the pulverizing state and additive, stabilizing agent, emulsifying agent and water mixing; Being in the semi-defatted peanut albuminous granules of pulverizing state, the soybean that is in the pulverizing state, the mass content that is in the garlic three of pulverizing state in the said peanut butter is 70%-72%;
The preparation method of described peanut butter contains following steps:
A, weigh: by mass ratio is that 10:2:1 takes by weighing semi-defatted peanut albuminous granules, soybean, garlic;
B, mixing: the above-mentioned alleged raw material that gets is mixed;
C, defibrination: with adding a spot of pure water in the B step gained mixture, utilize colloid mill to carry out defibrination, obtain grinding slurry;
D, allotment: in C step gained grinding slurry, add additive, stabilizing agent and emulsifying agent and allocate, obtain seasoning liquid;
E, homogeneous: seasoning liquid is placed on carries out homogeneous in the homogenizer, processing condition is that pressure is 20MPa, and homogenizing time is 5-15 minutes, and homogeneous is accomplished and obtained homogenizing fluid;
F, concentrate: homogenizing fluid is carried out cryogenic vacuum concentrate, thickening temperature is that 20-30 ℃, pressure are 500-600Pa, and concentrated completion obtains concentrate;
G, sterilization: concentrate is carried out ultra high temperature short time sterilization, and sterilising temp is 135-140 ℃, and sterilization time is 5-6 second;
H, can: carry out cannedly after sterilization is accomplished, obtain peanut butter;
The albuminous granules of semi-defatted peanut described in the steps A is prepared by the low-temperature cold pressing method, protein content in the albuminous granules>=40%, and fat content≤25%, the albuminous granules particle diameter is more than or equal to 0.3 centimetre and smaller or equal to 1 centimetre;
Additive described in the step D is a salt, it account for claim in the steps A the mass percent of semi-defatted peanut albuminous granules, soybean and garlic three gross mass be 1.5%;
Stabilizing agent described in the step D is a sodium alginate, it account for claim in the steps A the mass percent of semi-defatted peanut albuminous granules, soybean and garlic three gross mass be 0.2%;
Emulsifying agent described in the step D is the D-sorbite fatty acid ester, it account for claim in the steps A the mass percent of semi-defatted peanut albuminous granules, soybean and garlic three gross mass be 0.1%.
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| CN2010102728227A CN101965990B (en) | 2010-09-02 | 2010-09-02 | Formula of peanut paste and preparation method thereof |
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| CN2010102728227A CN101965990B (en) | 2010-09-02 | 2010-09-02 | Formula of peanut paste and preparation method thereof |
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| CN101965990A CN101965990A (en) | 2011-02-09 |
| CN101965990B true CN101965990B (en) | 2012-11-14 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102669752A (en) * | 2011-03-06 | 2012-09-19 | 众地食品有限公司 | Production process of peanut butter with controlled aspergillus flavus |
| CN102178146A (en) * | 2011-05-04 | 2011-09-14 | 天津市利好食品有限责任公司 | Peanut paste and preparation method thereof |
| CN103238821B (en) * | 2013-05-21 | 2014-05-21 | 广东嘉豪食品股份有限公司 | Preparation method of easy-to-apply low-fat peanut mayonnaise |
| CN103271392B (en) * | 2013-05-24 | 2014-04-16 | 山东省高唐蓝山集团总公司 | Peanut butter and preparing method thereof |
| CN103689695A (en) * | 2013-12-04 | 2014-04-02 | 田世伟 | Frankincense protein peanut butter and preparation method thereof |
| CN103976416B (en) * | 2014-05-30 | 2015-10-14 | 桂林科技企业发展中心 | A kind of spicy peanut butter |
| CN104783239A (en) * | 2015-04-14 | 2015-07-22 | 山东金豆子花生制品有限公司 | Production method for peanut butter with comprehensive nutrition |
| CN104783240A (en) * | 2015-04-14 | 2015-07-22 | 山东金豆子花生制品有限公司 | Peanut butter production method |
| CN104799358A (en) * | 2015-04-14 | 2015-07-29 | 山东金豆子花生制品有限公司 | Production method of special-flavored peanut butter |
| CN108450880A (en) * | 2018-05-16 | 2018-08-28 | 基快富食品（中国）有限公司 | It is a kind of can be with the production technology for the peanut flavor sauce that sauce rifle uses |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1078115A (en) * | 1992-04-29 | 1993-11-10 | 步寿春 | Less fat nutrient peanut butter |
| CN1079122A (en) * | 1993-04-13 | 1993-12-08 | 金佩毅 | Process for producing paste-like peanut butter without oil layer |
| US20030026889A1 (en) * | 2001-07-20 | 2003-02-06 | Michael Vilkin | Soybean food product |
| CN101233941A (en) * | 2008-03-12 | 2008-08-06 | 战丁恺 | Method for preparing deer liver peanut butter |
| CN101554226B (en) * | 2008-04-07 | 2012-11-21 | 张永华 | Nutritional sauce |
| CN101675816A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Peanut sauce and preparation method thereof |
| CN101455421B (en) * | 2008-12-26 | 2011-10-26 | 上海良友（集团）有限公司 | Peanut paste with reasonable fatty acid proportion |
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