CN102132912A - Instant peanut paste and preparation method thereof - Google Patents
Instant peanut paste and preparation method thereof Download PDFInfo
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- CN102132912A CN102132912A CN2011100863873A CN201110086387A CN102132912A CN 102132912 A CN102132912 A CN 102132912A CN 2011100863873 A CN2011100863873 A CN 2011100863873A CN 201110086387 A CN201110086387 A CN 201110086387A CN 102132912 A CN102132912 A CN 102132912A
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Abstract
The invention relates to the field of food, in particular to instant peanut paste made by taking cold-pressing peanut cakes as a main material. The instant peanut paste comprises the following components: the cold-pressing peanut cakes, black sesame, pearl barley, sticky rice, glutinous rice, millet, filbert, walnut, soya bean, black bean, small red beans, lotus root starch, oat, pericarpium citri reticulatae, red dates, lotus nut starch and carrot meal; and the process is as follows: the cold-pressing peanut cakes are treated with enzymolysis, then dried, and then are puffed with the components to make the instant peanut paste. In the invention, the cold-pressing peanut cakes which are commonly used as feed or fertilizer are utilized to be processed into the instant peanut paste, therefore, the cost is low, source is wide, not only the comprehensive utilization of peanut is realied, balanced food nutrition for people is provided, but also the economical benefits of the peanuts are improved.
Description
Technical field
The invention belongs to field of food, being specifically related to a kind of is that the instant peanut that primary raw material is made is stuck with paste and preparation method thereof with the cold press peanut cake.
Background technology
Peanut has another name called " peanut " or " peanut ", belongs to the annual herb plant, is important oil crops, and wherein the half peanut can produce a large amount of accessory substances---peanut cake in order to squeeze edible oil during the peanut oil expression, therefore, and the peanut cake wide material sources.Peanut cake is used as feed, fertilizer more or is dropped at present, and this causes the significant wastage of peanut protein resource.
Protein content also is rich in a large amount of Cobastabs up to about 44% in the peanut cake
2, PP, A, D, E, calcium and iron, total amino acid content is about 88.94 (mgg
-1), glutamic acid content is about 27.32%; Arginine content is about 10.03%; Lysine content is about 4.53%; Essential amino acid accounts for total amino acid about 23.71%; Branched-chain amino acid accounts for total amino acid about 10.86%; Aromatic amino acid accounts for total amino acid about 7.87%; Sulfur-containing amino acid accounts for total amino acid about 2.56%, it is bad that but its amino acid is formed, lysine content is lower, methionine and threonine content are also lower, and arginine content is up to 10.03%, because the special amino acid of peanut dregs is formed, and has influenced its palatability, therefore limited peanut dregs eating as people's diet.
Because peanut dregs is easy to infect aspergillus flavus, aflatoxin has high compatibility to peanut.Aspergillin is the molecule mycotoxin.Aflatoxin is the metabolin that aspergillus flavus Pseudomonas Aspergillus flavus, aspergillus parasiticus bacterium produce, severe toxicity, and carcinogenic in addition simultaneously, teratogenesis, mutagenic effect mainly cause liver cancer, can also bring out osteocarcinoma, kidney, the carcinoma of the rectum, breast cancer, oophoroma etc.Aflatoxins is one of material the strongest in the chemical carcinogen of finding at present.Aspergillus flavus extensively is present in the soil, produces toxin during mycelial growth, and spore can diffuse in the air and propagate, and infects suitable parasitic body under appropriate condition, produces aflatoxin.
Aflatoxin mainly contains B1, B2, G1, G2 in the peanut, wherein the strongest the and product poison amount maximum of the toxicity of B1.For guaranteeing the food security of peanut; various countries have formulated strict aflatoxin limit standard; being directly used in the highest the limiting the quantity of that eats and be directly used in the peanut aflatoxin B1 of raw-food material as European Union's regulation is 2 microgram/kilograms, and the highest the limiting the quantity of of B1+B2+G1+G2 is 4 microgram/kilograms.The highest the limiting the quantity of of Japan regulation peanut aflatoxin B1 is 10 microgram/kilograms.
Because peanut dregs is easy to infect aspergillus flavus, this characteristic has also limited large-area the eating peanut cake of people.Therefore need timely peanut cake to be handled, it is edible to make it be suitable for people.
Common peanut cream is that raw material is made with the shelled peanut, and adopt shelled peanut is raw material more, and its cost is higher, and some crowd can be irritated to peanut, the symptom of peanut allergy comprises: blood pressure reduction, face and throat swelling, these all can hinder breathing, thereby cause shock.Personnel's statistics has an about people to the peanut sensitivity in the middle of per 200 people according to the study.Though groups of people just have slight allergic reaction to peanut,, peanut also can make some anaphylactic shock occur.The irritated this allergy of peanut causes in the Childhood usually, and follows throughout one's life.To the people of peanut allergy, the peanut or the peanut oil of trace all can cause severe anaphylactic reaction even eat very.Simultaneously, peanut allergy also is to cause the highest a kind of of death toll in the food hypersenstivity.The peanut allergic reaction comes into one's own day by day because of its potential danger, chronicity and the ever-increasing incidence of disease.
The researcher has carried out polyacrylamide gel electrophoresis to the peanut anaphylactogen, and 8 examples have been carried out immunoblotting assay, the peanut anaphylactogen contains 14 zone of protein as a result, and is wherein the abundantest with 6 3kD, 4 1.7kD, 39kD, 5 band protein contents such as 34.8kD, 17.9kD.Have 8 kinds of albumen to combine with peanut specificity I g E in the peanut anaphylactogen, they are 6 3kD (recognized by 4 8sera), 4 8.5kD (recognized by 5 8sera), 4 1.7kD (recognized by 4 8sera), 2 3.5kD (recognized by 4 8sera), 17.9kD (recognized by 4 8sera), 34.8k.
Therefore need handle peanut cake, make people no longer to peanut allergy, relieved edible.
Summary of the invention
Technical problem to be solved by this invention is that providing a kind of is that the instant peanut balanced in nutrition that raw material is made is stuck with paste with the cold press peanut cake, the preparation method that the present invention also provides a kind of this instant peanut to stick with paste.
Solution of the present invention is based on the characteristics that peanut protein is formed, at the characteristics design of peanut protein a kind of instant peanut stick with paste and make the preparation method that this instant peanut is stuck with paste, albumen during this instant peanut is stuck with paste in the part peanut anaphylactogen is become polypeptide by enzymolysis, makes people no longer to peanut allergy.
The another one important characteristic that instant peanut of the present invention is stuck with paste is to contain rich nutrient contents, as nutritions such as Semen sesami nigrum, the seed of Job's tears, glutinous rice, black soya bean, soya beans, make this instant peanut stick with paste in plant protein content reach 60～80%, than single be that the peanut cream that comes out of feedstock production is high 2 times only with shelled peanut or cold press peanut cake.This instant peanut is stuck with paste various trace elements such as the potassium that also contains rich in amino acid and needed by human body, magnesium, calcium, zinc, chromium, selenium.
A kind of instant peanut of the present invention is stuck with paste, and comprises the component of following weight parts:
200～300 parts in cold press peanut cake, 80～120 parts of Semen sesami nigrums, 30～60 parts of the seeds of Job's tears, 20～60 parts in glutinous rice, 10～30 parts of glutinous rices, 15～40 parts of millets, 30～60 parts of hazelnut kernels, 20～40 parts of walnuts, 30～70 parts of soya beans, 15～40 parts in black soya bean, 15～40 parts of red beans, 15～40 parts in lotus rhizome powder, 10～20 parts of oats, 5～10 parts of dried orange peels, 10～30 parts of red dates, 10～20 parts of lotus nut starch, 30～60 parts of carrot meals.
260～280 parts in cold press peanut cake, 90～100 parts of Semen sesami nigrums, 40～60 parts of the seeds of Job's tears, 30～50 parts in glutinous rice, 15～25 parts of glutinous rices, 15～30 parts of millets, 40～60 parts of hazelnut kernels, 25～35 parts of walnuts, 40～60 parts of soya beans, 15～30 parts in black soya bean, 15～30 parts of red beans, 15～30 parts in lotus rhizome powder, 12～20 parts of oats, 5～10 parts of dried orange peels, 20～30 parts of red dates, 12～18 parts of lotus nut starch, 40～60 parts of carrot meals.
250 parts in cold press peanut cake, 100 parts of Semen sesami nigrums, 50 parts of the seeds of Job's tears, 40 parts in glutinous rice, 20 parts in glutinous rice powder, 25 parts of millets, 50 parts of hazelnut kernels, 30 parts of walnuts, 50 parts of soya beans, 25 parts in black soya bean, 25 parts of red beans, 25 parts in lotus rhizome powder, 15 parts of oats, 8 parts of dried orange peels, 25 parts of red dates, 15 parts of lotus nut starch, 50 parts of carrot meals.
Content of vitamin E height in the sesame, the tool antioxidation can suppress the peanut cake generation and allow the offending Kazakhstan of people distinguish the flavor of, and often eats and can remove free radical, delays senility, and also contains sesame oil acid in the sesame, so the peculiar fragrance of tool.
Add glutinous rice, increased the density of peanut cream, make the mouthfeel of peanut cream more fragrant sliding fine and smooth; Add dried orange peel, oat is a coarse food grain food, helps to strengthen GI wriggling.
Contain dietary fiber in the lotus rhizome, help digestion.
Since still contain the oil about 6.8% in the peanut cake, peanut cake meeting oxidation when high temperature, can produce to breathe out and distinguish the flavor of, in order to suppress the peanut cake oxidation, therefore add the carrot meal that is rich in VE, the inhibition peanut cake produces and allows the offending Kazakhstan of people distinguish the flavor of.
The adding of above auxiliary material has not only improved the mouthfeel of cold press peanut cake, has also overcome the shortcoming of amino acid imbalance in the single cold press peanut cake,
The preparation method that above instant peanut is stuck with paste comprises following step:
A. the cold press groundnut meal is broken to 100～300 orders, adopt enzyme come enzymolysis it, the enzyme that goes out, centrifugal, take out precipitation, oven dry makes moisture content of material between 10～16%, the dry powder of cold press peanut cake;
B. selected batching cold press peanut cake, Semen sesami nigrum, the seed of Job's tears, glutinous rice, glutinous rice, millet, hazelnut kernel, walnut, soya bean, black soya bean, red bean, lotus rhizome powder, oat, dried orange peel, red date, lotus nut starch, carrot meal, remove impurity again and the particle that goes rotten, clean, oven dry make moisture content of material between 10～16%, be crushed to 100～300 orders;
C. the batching among major ingredient cold press peanut cake and the step b is carried out extrusion, its condition is: 130 ℃ of rotating speed 80～100 r/min, swelling temperatures, and expanded 10～40 min.
Enzyme is at least a in neutral proteinase or the trypsase.
Adopt the dry powder of neutral protease enzymolysis cold press peanut cake, its enzymatic hydrolysis condition is: the concentration of neutral proteinase is 0.05～0.2%, and the neutral protein enzyme dosage is 0.1～0.3% of a cold press peanut cake dry powder quality, and hydrolysis temperature is 45～60 ℃, pH6.5～7.5, enzymolysis time are 15～30min.
Preferred enzymatic hydrolysis condition is: the concentration of neutral proteinase is 0.15%, and the neutral protein enzyme dosage is 0.2% of a cold press peanut cake dry powder quality, and hydrolysis temperature is 55 ℃, and pH7.0, enzymolysis time are 20min.
Also can adopt trypsase to come the dry powder of enzymolysis peanut cake, its enzymatic hydrolysis condition is: tryptic concentration is 0.05～0.2%, the trypsase consumption is 0.1～0.3% of a cold press peanut cake dry powder quality, and hydrolysis temperature is 45～60 ℃, pH6.5～8.0, and enzymolysis time is 15～30min.
Preferred enzymatic hydrolysis condition is: tryptic concentration is 0.12%, and the trypsase consumption is 0.2% of a cold press peanut cake dry powder quality, and hydrolysis temperature is 55 ℃, pH7.5, and enzymolysis time is 20min.
Can also adopt these two kinds of enzymes of neutral proteinase and trypsase to come enzymolysis cold press peanut cake dry powder, the concentration of neutral proteinase is 0.05～0.2%, the neutral protein enzyme dosage is 0.1～0.3% of a cold press peanut cake dry powder quality, hydrolysis temperature is 45～60 ℃, pH6.5～7.5, and enzymolysis time is 15～30min; Tryptic concentration is 0.05～0.2%, and the trypsase consumption is 0.1～0.3% of a cold press peanut cake dry powder quality, and hydrolysis temperature is 45～60 ℃, pH6.5～8.0, and enzymolysis time is 15～30min.
Beneficial effect of the present invention is:
(1) raw material is easy to get and is with low cost.Common peanut cream is that raw material processes with the shelled peanut, and its cost is higher; It is the accessory substance that produces with in the peanut oil production process that raw material instant peanut of the present invention is stuck with paste---the cold press peanut dregs is that raw material is made, the cold press peanut dregs of generally using as feed or fertilizer used be processed into instant peanut and stick with paste, it is with low cost, wide material sources, not only realized the comprehensive utilization of peanut, for people improve balanced diet nutritional, also improved the economic benefit of peanut;
(2) be the peanut polypeptide with the peanut protein enzymolysis that causes people's allergy in the peanut, avoided the symptom of people peanut allergy;
(3) nutritious, reconstitute instant, the composition of peanut cream is all taken from natural material, does not contain any additives, has rich nutrient contents, the peanut special delicate fragrance is arranged again, add other various components that are rich in albumen and VE, remedied the shortcoming of part amino acid content deficiency in the peanut cake, not only nutritious, balanced, instant, and mouthfeel is good.
The specific embodiment
For making those skilled in the art further understand the present invention, now the present invention is done detailed explanation, but do not limit the present invention with this in conjunction with the specific embodiment.
Embodiment 1
A. the cold press groundnut meal is broken to 200 orders, obtain the dry powder of peanut cake, adopt neutral proteinase to come the dry powder of enzymolysis cold press peanut cake, the concentration of neutral proteinase is 0.15%, the neutral protein enzyme dosage is 0.2% of a cold press peanut cake dry powder quality, hydrolysis temperature is 55 ℃, pH7.0, and enzymolysis time is 20min, and enzyme 5 min again go out under 100 ℃, centrifugal to enzymolysis liquid, take out precipitation, oven dry makes moisture content of material about 14%;
B. 100 parts of selected batching Semen sesami nigrums, 50 parts of the seeds of Job's tears, 40 parts in glutinous rice, 20 parts of glutinous rices, 25 parts of millets, 50 parts of hazelnut kernels, 30 parts of walnuts, 50 parts of soya beans, 25 parts in black soya bean, 25 parts of red beans, 25 parts in lotus rhizome powder, 15 parts of oats, 8 parts of dried orange peels, 25 parts of red dates, 15 parts of lotus nut starch, 50 parts of carrot meals, remove impurity again and the particle that goes rotten, clean, oven dry makes moisture content of material about 12%, is crushed to 200 orders;
C. get 200 parts in major ingredient cold press peanut cake and the even and extrusion of the batch mixes among the step b among the step a, its condition is: 130 ℃ of rotating speed 90 r/min, swelling temperatures, pack behind expanded 20 min.
Comparative Examples 1
A. the cold press groundnut meal is broken to 200 orders, obtains the dry powder of peanut cake;
B. 100 parts of selected batching Semen sesami nigrums, 50 parts of the seeds of Job's tears, 40 parts in glutinous rice, 20 parts of glutinous rices, 25 parts of millets, 50 parts of hazelnut kernels, 30 parts of walnuts, 50 parts of soya beans, 25 parts in black soya bean, 25 parts of red beans, 25 parts in lotus rhizome powder, 15 parts of oats, 8 parts of dried orange peels, 25 parts of red dates, 15 parts of lotus nut starch, 50 parts of carrot meals, remove impurity again and the particle that goes rotten, clean, oven dry makes moisture content of material about 12%, is crushed to 200 orders;
C. get 200 parts in major ingredient cold press peanut cake and the even and extrusion of the batch mixes among the step b among the step a, its condition is: 130 ℃ of rotating speed 90 r/min, swelling temperatures, pack behind expanded 20 min.
Comparative Examples 2
A. the cold press groundnut meal is broken to 200 orders, obtains the dry powder of peanut cake;
B. get the 200 parts of extrusions of cold press peanut cake dry powder among the step a, its condition is: 130 ℃ of rotating speed 90 r/min, swelling temperatures, pack behind expanded 20 min.
Comparative Examples 3
A. the cold press groundnut meal is broken to 200 orders, obtain the dry powder of peanut cake, adopt neutral proteinase to come the dry powder of enzymolysis cold press peanut cake, the concentration of neutral proteinase is 0.15%, the neutral protein enzyme dosage is 0.2% of a cold press peanut cake dry powder quality, hydrolysis temperature is 55 ℃, pH7.0, and enzymolysis time is 20min, and enzyme 5 min again go out under 100 ℃, centrifugal to enzymolysis liquid, take out precipitation, oven dry makes moisture content of material about 14%;
B. get the 200 parts of extrusions of major ingredient cold press peanut cake dry powder among the step a, its condition is: 130 ℃ of rotating speed 90 r/min, swelling temperatures, pack behind expanded 20 min.
Following table is that embodiment 1 sticks with paste the subjective appreciation result with the instant peanut of Comparative Examples 1, Comparative Examples 2, Comparative Examples 3 preparations.
| ? | Look | Fragrant | Flavor | Oil content *% | Peroxide value *% |
| Sample | In vain～pale yellow | Aromatic flavour | 4.7 | 10.1 | 0.19 |
| Comparative sample 1 | Pale yellow | Aromatic flavour | 3.8 | 11.3 | 0.25 |
| Comparative sample 2 | Pale yellow | General peanut perfume (or spice) | 3.1 | 6.8 | 0.18 |
| Comparative sample 3 | In vain～pale yellow | General peanut perfume (or spice) | 3.5 | 6.4 | 0.16 |
The flavor hurdle is to connect 1～5 fen score mean value after the scoring after 5 people judge group's trial test, and 5 are divided into full marks, as follows.
*Measure according to GB 1534-2003, peroxide value is measured by GB/T 5538.
As can be seen from the table above, instant peanut of the present invention stick with paste its look just, flavor is fragrant, mouthfeel is good, its oil content will be higher than other comparative sample, but owing to added carrot meal among the present invention, has effectively suppressed the Oxidation of Fat and Oils during instant peanut is stuck with paste.
Embodiment 2
A. the cold press groundnut meal is broken to 200 orders, obtain the dry powder of peanut cake, adopt neutral proteinase to come the dry powder of enzymolysis cold press peanut cake, the concentration of neutral proteinase is 0.05%, the neutral protein enzyme dosage is 0.1% of a cold press peanut cake dry powder quality, hydrolysis temperature is 45 ℃, pH6.5, and enzymolysis time is 15min, and enzyme 5 min again go out under 100 ℃, centrifugal to enzymolysis liquid, take out precipitation, oven dry makes moisture content of material about 14%;
B. 100 parts of selected batching Semen sesami nigrums, 50 parts of the seeds of Job's tears, 40 parts in glutinous rice, 20 parts of glutinous rices, 25 parts of millets, 50 parts of hazelnut kernels, 30 parts of walnuts, 50 parts of soya beans, 25 parts in black soya bean, 25 parts of red beans, 25 parts in lotus rhizome powder, 15 parts of oats, 8 parts of dried orange peels, 25 parts of red dates, 15 parts of lotus nut starch, 50 parts of carrot meals, remove impurity again and the particle that goes rotten, clean, oven dry makes moisture content of material about 12%, is crushed to 200 orders;
C. the batching among 300 parts in major ingredient cold press peanut cake among the step a and the step b is carried out extrusion, its condition is: 130 ℃ of rotating speed 100 r/min, swelling temperatures, pack behind expanded 30 min.
Embodiment 3
A. the cold press groundnut meal is broken to 200 orders, obtain the dry powder of peanut cake, adopt neutral proteinase to come the dry powder of enzymolysis cold press peanut cake, the concentration of neutral proteinase is 0.2%, the neutral protein enzyme dosage is 0.3% of a cold press peanut cake dry powder quality, hydrolysis temperature is 60 ℃, pH7.5, and enzymolysis time is 30min, and enzyme 5 min again go out under 100 ℃, centrifugal to enzymolysis liquid, take out precipitation, oven dry makes moisture content of material about 14%;
B. 90 parts of selected batching Semen sesami nigrums, 50 parts of the seeds of Job's tears, 40 parts in glutinous rice, 20 parts of glutinous rices, 25 parts of millets, 45 parts of hazelnut kernels, 30 parts of walnuts, 60 parts of soya beans, 25 parts in black soya bean, 30 parts of red beans, 25 parts in lotus rhizome powder, 15 parts of oats, 8 parts of dried orange peels, 20 parts of red dates, 15 parts of lotus nut starch, 50 parts of carrot meals, remove impurity again and the particle that goes rotten, clean, oven dry makes moisture content of material about 12%, is crushed to 200 orders;
C. the batching among 300 parts in major ingredient cold press peanut cake among the step a and the step b is carried out extrusion, its condition is: 130 ℃ of rotating speed 80 r/min, swelling temperatures, pack behind expanded 30 min.
Embodiment 4
A. the cold press groundnut meal is broken to 200 orders, obtain the dry powder of peanut cake, adopt neutral proteinase to come the dry powder of enzymolysis cold press peanut cake, the concentration of neutral proteinase is 0.15%, the neutral protein enzyme dosage is 0.3% of a cold press peanut cake dry powder quality, hydrolysis temperature is 55 ℃, pH7.0, and enzymolysis time is 20min, and enzyme 5 min again go out under 100 ℃, centrifugal to enzymolysis liquid, take out precipitation, oven dry makes moisture content of material about 14%;
B. 100 parts of selected batching Semen sesami nigrums, 50 parts of the seeds of Job's tears, 40 parts in glutinous rice, 20 parts of glutinous rices, 25 parts of millets, 45 parts of hazelnut kernels, 30 parts of walnuts, 60 parts of soya beans, 25 parts in black soya bean, 30 parts of red beans, 25 parts in lotus rhizome powder, 10 parts of oats, 8 parts of dried orange peels, 20 parts of red dates, 16 parts of lotus nut starch, 55 parts of carrot meals, remove impurity again and the particle that goes rotten, clean, oven dry makes moisture content of material about 12%, is crushed to 200 orders;
C. the batching among 250 parts in major ingredient cold press peanut cake among the step a and the step b is carried out extrusion, its condition is: under 130 ℃ of rotating speed 100 r/min, swelling temperature, pack behind expanded 30 min.
Embodiment 5
A. the cold press groundnut meal is broken to 200 orders, obtain the dry powder of peanut cake, adopt trypsin digestion to come the dry powder of enzymolysis cold press peanut cake, tryptic concentration is 0.05%, the trypsase consumption is 0.1% of a cold press peanut cake dry powder quality, hydrolysis temperature is 45 ℃, pH6.5, and enzymolysis time is 15min, and enzyme 5 min again go out under 100 ℃, centrifugal to enzymolysis liquid, take out precipitation, oven dry makes moisture content of material about 14%;
B. 100 parts of selected batching Semen sesami nigrums, 30 parts of the seeds of Job's tears, 20 parts in glutinous rice, 10 parts of glutinous rices, 15 parts of millets, 30 parts of hazelnut kernels, 20 parts of walnuts, 30 parts of soya beans, 15 parts in black soya bean, 15 parts of red beans, 15 parts in lotus rhizome powder, 10 parts of oats, 5 parts of dried orange peels, 10 parts of red dates, 10 parts of lotus nut starch, remove impurity again and the particle that goes rotten, clean, oven dry make moisture content of material between 10～16%, be crushed to 200 orders;
C. get 250 parts in major ingredient cold press peanut cake among the step a and the batch mixes among the step b evenly and extrusion, its condition is: under 130 ℃ of rotating speed 100 r/min, swelling temperature, pack behind expanded 20 min.
Embodiment 6
A. the cold press groundnut meal is broken to 200 orders, obtain the dry powder of peanut cake, adopt trypsin digestion to come the dry powder of enzymolysis cold press peanut cake, tryptic concentration is 0.12%, the trypsase consumption is 0.2% of a cold press peanut cake dry powder quality, pH7.5, hydrolysis temperature are that 55 ℃, enzymolysis time are 20min, and enzyme 5 min again go out under 100 ℃, centrifugal to enzymolysis liquid, take out precipitation, oven dry makes moisture content of material about 14%;
B. 100 parts of selected batching Semen sesami nigrums, 30 parts of the seeds of Job's tears, 20 parts in glutinous rice, 10 parts of glutinous rices, 15 parts of millets, 30 parts of hazelnut kernels, 20 parts of walnuts, 30 parts of soya beans, 15 parts in black soya bean, 15 parts of red beans, 15 parts in lotus rhizome powder, 10 parts of oats, 5 parts of dried orange peels, 10 parts of red dates, 10 parts of lotus nut starch, remove impurity again and the particle that goes rotten, clean, oven dry make moisture content of material between 10～16%, be crushed to 200 orders;
C. get 200 parts in major ingredient cold press peanut cake among the step a and the batch mixes among the step b evenly and extrusion, its condition is: under 130 ℃ of rotating speed 90 r/min, swelling temperature, pack behind expanded 20 min.
Embodiment 7
A. the cold press groundnut meal is broken to 200 orders, obtain the dry powder of peanut cake, adopt trypsin digestion to come the dry powder of enzymolysis cold press peanut cake, tryptic concentration is 0.2%, the trypsase consumption is 0.3% of a cold press peanut cake dry powder quality, pH8.0, hydrolysis temperature are that 60 ℃, enzymolysis time are 30min, and enzyme 5 min again go out under 100 ℃, centrifugal to enzymolysis liquid, take out precipitation, oven dry makes moisture content of material about 14%;
B. 80 parts of selected batching Semen sesami nigrums, 30 parts of the seeds of Job's tears, 20 parts in glutinous rice, 10 parts of glutinous rices, 15 parts of millets, 30 parts of hazelnut kernels, 20 parts of walnuts, 30 parts of soya beans, 15 parts in black soya bean, 15 parts of red beans, 15 parts in lotus rhizome powder, 10 parts of oats, 5 parts of dried orange peels, 10 parts of red dates, 10 parts of lotus nut starch, remove impurity again and the particle that goes rotten, clean, oven dry make moisture content of material between 10～16%, be crushed to 200 orders;
C. get 200 parts in major ingredient cold press peanut cake and the even and extrusion of the batch mixes among the step b among the step a, its condition is: 130 ℃ of rotating speed 80～100 r/min, swelling temperatures, pack behind expanded 20 min.
Embodiment 8
A. the cold press groundnut meal is broken to 200 orders, obtain the dry powder of peanut cake, adopt neutral proteinase and these two kinds of enzymes of trypsase to come the dry powder of enzymolysis cold press peanut cake, add neutral proteinase in the solution of peanut cake dry powder, the concentration of neutral proteinase is 0.15%, the neutral protein enzyme dosage is 0.2% of a cold press peanut cake dry powder quality, and hydrolysis temperature is 55 ℃, pH7.0, and enzymolysis time is 20min;
And then add trypsase in the solution of peanut cake dry powder, tryptic concentration is 0.12%, the trypsase consumption is 0.2% of a cold press peanut cake dry powder quality, pH7.5, hydrolysis temperature are that 55 ℃, enzymolysis time are 20min, and enzyme 5 min again go out under 100 ℃, centrifugal to enzymolysis liquid, take out precipitation, oven dry makes moisture content of material about 14%;
B. 100 parts of selected batching Semen sesami nigrums, 30 parts of the seeds of Job's tears, 20 parts in glutinous rice, 10 parts of glutinous rices, 15 parts of millets, 30 parts of hazelnut kernels, 20 parts of walnuts, 30 parts of soya beans, 15 parts in black soya bean, 15 parts of red beans, 15 parts in lotus rhizome powder, 10 parts of oats, 5 parts of dried orange peels, 10 parts of red dates, 10 parts of lotus nut starch, remove impurity again and the particle that goes rotten, clean, oven dry make moisture content of material between 10～16%, be crushed to 200 orders;
C. get 200 parts in major ingredient cold press peanut cake among the step a and the batch mixes among the step b evenly and extrusion, its condition is: under 130 ℃ of rotating speed 100 r/min, swelling temperature, pack behind expanded 20 min.
Embodiment 9
A. the cold press groundnut meal is broken to 200 orders, obtain the dry powder of peanut cake, adopt neutral proteinase and these two kinds of enzymes of trypsase to come the dry powder of enzymolysis cold press peanut cake, add neutral proteinase in the solution of peanut cake, the concentration of neutral proteinase is 0.15%, the neutral protein enzyme dosage is 0.2% of a cold press peanut cake dry powder quality, and hydrolysis temperature is 55 ℃, pH7.0, and enzymolysis time is 20min.
And then add trypsase in the solution of peanut cake, tryptic concentration is 0.15%, the trypsase consumption is 0.3% of a cold press peanut cake dry powder quality, pH7.5, hydrolysis temperature are that 50 ℃, enzymolysis time are 30min, and enzyme 5 min again go out under 100 ℃, centrifugal to enzymolysis liquid, take out precipitation, oven dry makes moisture content of material about 14%;
B. 100 parts of selected batching Semen sesami nigrums, 30 parts of the seeds of Job's tears, 20 parts in glutinous rice, 10 parts of glutinous rices, 15 parts of millets, 30 parts of hazelnut kernels, 20 parts of walnuts, 30 parts of soya beans, 15 parts in black soya bean, 15 parts of red beans, 15 parts in lotus rhizome powder, 10 parts of oats, 5 parts of dried orange peels, 10 parts of red dates, 10 parts of lotus nut starch, remove impurity again and the particle that goes rotten, clean, oven dry make moisture content of material between 10～16%, be crushed to 200 orders;
C. get 200 parts in major ingredient cold press peanut cake and the even and extrusion of the batch mixes among the step b among the step a, its condition is: 130 ℃ of rotating speed 100 r/min, swelling temperatures, pack behind expanded 20 min.
Claims (10)
1. an instant peanut is stuck with paste, and comprises the component of following weight parts:
200～300 parts in cold press peanut cake, 80～120 parts of Semen sesami nigrums, 30～60 parts of the seeds of Job's tears, 20～60 parts in glutinous rice, 10～30 parts of glutinous rices, 15～40 parts of millets, 30～60 parts of hazelnut kernels, 20～40 parts of walnuts, 30～70 parts of soya beans, 15～40 parts in black soya bean, 15～40 parts of red beans, 15～40 parts in lotus rhizome powder, 10～20 parts of oats, 5～10 parts of dried orange peels, 10～30 parts of red dates, 10～20 parts of lotus nut starch, 30～60 parts of carrot meals.
2. a kind of instant peanut as claimed in claim 1 is stuck with paste, and it is characterized in that, described instant peanut is stuck with paste the component that comprises following weight parts:
260～280 parts in cold press peanut cake, 90～100 parts of Semen sesami nigrums, 40～60 parts of the seeds of Job's tears, 30～50 parts in glutinous rice, 15～25 parts of glutinous rices, 15～30 parts of millets, 40～60 parts of hazelnut kernels, 25～35 parts of walnuts, 40～60 parts of soya beans, 15～30 parts in black soya bean, 15～30 parts of red beans, 15～30 parts in lotus rhizome powder, 12～20 parts of oats, 5～10 parts of dried orange peels, 20～30 parts of red dates, 12～18 parts of lotus nut starch, 40～60 parts of carrot meals.
3. a kind of instant peanut as claimed in claim 1 is stuck with paste, and it is characterized in that, described instant peanut is stuck with paste the component that comprises following weight parts:
250 parts in cold press peanut cake, 100 parts of Semen sesami nigrums, 50 parts of the seeds of Job's tears, 40 parts in glutinous rice, 20 parts of glutinous rices, 25 parts of millets, 50 parts of hazelnut kernels, 30 parts of walnuts, 50 parts of soya beans, 25 parts in black soya bean, 25 parts of red beans, 25 parts in lotus rhizome powder, 15 parts of oats, 8 parts of dried orange peels, 25 parts of red dates, 15 parts of lotus nut starch, 50 parts of carrot meals.
4. as the preparation method of claim 1 or 2 or 3 described a kind of instant peanuts pastes, comprise following step:
A. the cold press groundnut meal is broken to 100～300 orders, with enzyme come enzymolysis it, the enzyme that goes out, centrifugal, take out precipitation, oven dry makes moisture content of material between 10～16%, the dry powder of cold press peanut cake;
B. selected batching cold press peanut cake, Semen sesami nigrum, the seed of Job's tears, glutinous rice, glutinous rice powder, millet, hazelnut kernel, walnut, soya bean, black soya bean, red bean, lotus rhizome powder, oat, dried orange peel, red date, lotus nut starch, carrot meal, remove impurity again and the particle that goes rotten, clean, oven dry make moisture content of material between 10～16%, be crushed to 100～300 orders;
C. the batching among major ingredient cold press peanut cake and the step b is carried out extrusion, its condition is: 130 ℃ of rotating speed 80～100 r/min, swelling temperatures, and expanded 10～40 min.
5. the preparation method that a kind of instant peanut as claimed in claim 4 is stuck with paste is characterized in that, described enzyme is at least a in neutral proteinase or the trypsase.
6. the preparation method that a kind of instant peanut as claimed in claim 5 is stuck with paste, it is characterized in that, described enzyme is a neutral proteinase, its enzymatic hydrolysis condition is: the concentration of neutral proteinase is 0.05～0.2%, the neutral protein enzyme dosage is 0.1～0.3% of a cold press peanut cake dry powder quality, hydrolysis temperature is 45～60 ℃, pH6.5～7.5, and enzymolysis time is 15～30min.
7. the preparation method that a kind of instant peanut as claimed in claim 6 is stuck with paste, it is characterized in that described enzymatic hydrolysis condition is: the concentration of neutral proteinase is 0.15%, the neutral protein enzyme dosage is 0.2% of a cold press peanut cake dry powder quality, hydrolysis temperature is 55 ℃, and pH7.0, enzymolysis time are 20min.
8. the preparation method that a kind of instant peanut as claimed in claim 5 is stuck with paste, it is characterized in that, described enzyme is a trypsase, its enzymatic hydrolysis condition is: tryptic concentration is 0.05～0.2%, the trypsase consumption is 0.1～0.3% of a cold press peanut cake dry powder quality, hydrolysis temperature is 45～60 ℃, pH6.5～8.0, and enzymolysis time is 15～30min.
9. the preparation method that a kind of instant peanut as claimed in claim 8 is stuck with paste, it is characterized in that described enzymatic hydrolysis condition is: tryptic concentration is 0.12%, and the trypsase consumption is 0.2% of a cold press peanut cake dry powder quality, hydrolysis temperature is 55 ℃, pH7.5, and enzymolysis time is 20min.
10. the preparation method that a kind of instant peanut as claimed in claim 5 is stuck with paste, it is characterized in that, the enzyme that is adopted is neutral proteinase and trypsase, its enzymatic hydrolysis condition is: the concentration of neutral proteinase is 0.05～0.2%, the neutral protein enzyme dosage be the cold press peanut cake the opaque amount 0.1～0.3%, hydrolysis temperature is 45～60 ℃, pH6.5～7.5, and enzymolysis time is 15～30min; Tryptic concentration is 0.05～0.2%, and the trypsase consumption is 0.1～0.3% of a cold press peanut cake dry powder quality, and hydrolysis temperature is 45～60 ℃, pH6.5～8.0, and enzymolysis time is 15～30min.
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| CN102273586A (en) * | 2011-09-22 | 2011-12-14 | 魏牧 | Health-care coarse cereal paste and preparation method thereof |
| CN102389079A (en) * | 2011-10-17 | 2012-03-28 | 遵义君惠园食品工程有限公司 | Carex porridge nutritional food |
| CN103340450A (en) * | 2013-05-31 | 2013-10-09 | 芜湖市祥荣食品有限公司 | Instant peanut paste and manufacturing method thereof |
| CN103404771A (en) * | 2013-08-08 | 2013-11-27 | 浙江一派食品有限公司 | Processing method of grain and nut nutrient composite paste food |
| CN103535789A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Nutritional peanut paste and preparation method thereof |
| CN103637274A (en) * | 2013-12-21 | 2014-03-19 | 严传玉 | Barley peanut paste |
| CN103859266A (en) * | 2014-01-22 | 2014-06-18 | 北京工业大学 | Ten-treasure health-nourishing porridge powder, preparation method and application thereof |
| CN105054143A (en) * | 2015-09-21 | 2015-11-18 | 李东波 | Peanut paste containing acanthopanax brachypus fruits and preparation method thereof |
| CN108851034A (en) * | 2017-05-12 | 2018-11-23 | 谭泽文 | Selenium-rich zinc black grain nutrition paste |
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| CN109170905A (en) * | 2018-10-12 | 2019-01-11 | 江苏俊启生物科技股份有限公司 | The ingredient and process of peanut polysaccharide under low-temperature cold pressing |
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Cited By (10)
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| CN102273586A (en) * | 2011-09-22 | 2011-12-14 | 魏牧 | Health-care coarse cereal paste and preparation method thereof |
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| CN103404771A (en) * | 2013-08-08 | 2013-11-27 | 浙江一派食品有限公司 | Processing method of grain and nut nutrient composite paste food |
| CN103535789A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Nutritional peanut paste and preparation method thereof |
| CN103637274A (en) * | 2013-12-21 | 2014-03-19 | 严传玉 | Barley peanut paste |
| CN103859266A (en) * | 2014-01-22 | 2014-06-18 | 北京工业大学 | Ten-treasure health-nourishing porridge powder, preparation method and application thereof |
| CN105054143A (en) * | 2015-09-21 | 2015-11-18 | 李东波 | Peanut paste containing acanthopanax brachypus fruits and preparation method thereof |
| CN108851034A (en) * | 2017-05-12 | 2018-11-23 | 谭泽文 | Selenium-rich zinc black grain nutrition paste |
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