CN102132912B - Instant peanut paste and preparation method thereof - Google Patents
Instant peanut paste and preparation method thereof Download PDFInfo
- Publication number
- CN102132912B CN102132912B CN2011100863873A CN201110086387A CN102132912B CN 102132912 B CN102132912 B CN 102132912B CN 2011100863873 A CN2011100863873 A CN 2011100863873A CN 201110086387 A CN201110086387 A CN 201110086387A CN 102132912 B CN102132912 B CN 102132912B
- Authority
- CN
- China
- Prior art keywords
- parts
- peanut
- cold pressed
- dry powder
- peanut cake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
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, be specifically related to a kind of instant peanut paste of making take cold pressed peanut cake as primary raw material and preparation method thereof.
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), content of glutamic acid 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 forms, 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 forms, and has affected 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 in addition carcinogenic, teratogenesis, mutagenic effect mainly causes liver cancer simultaneously, 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 suitable condition, produces aflatoxin.
Aflatoxin in Peanut byHigh mainly contains B1, B2, G1, G2, 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 such 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 processed, it is edible to make it be suitable for people.
Common peanut cream is made as raw material take 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 drop, face and throat swelling, these all can hinder breathing, thereby cause shock.Personnel's statistics has an about people responsive to peanut in the middle of per 200 people according to the study.Although groups of people just have slight allergic reaction to peanut,, peanut also can make some anaphylactic shock occur.This allergy of peanut allergy causes in the Childhood usually, and follows throughout one's life.To the people of peanut allergy, peanut or the peanut oil of trace all can cause serious allergic 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 allergy 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 Peanut Allergen, and 8 examples have been carried out immunoblotting assay, Peanut Allergen contains 14 zone of protein as a result, and is wherein the abundantest with 6 3kD, 4 1.7kD, 39kD, the 5 band protein contents such as 34.8kD, 17.9kD.Have 8 kinds of albumen to be combined with peanut specificity I g E in the Peanut Allergen, 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 to process peanut cake, make people no longer to peanut allergy, relieved edible.
Summary of the invention
Technical problem to be solved by this invention is, a kind of instant peanut paste balanced in nutrition of making take cold pressed peanut cake as raw material is provided, and the present invention also provides a kind of preparation method of this instant peanut paste.
Solution of the present invention is based on the characteristics that peanut protein is formed, for the characteristics design of peanut protein a kind of instant peanut paste and the preparation method that makes this instant peanut paste, albumen in this instant peanut paste in the part peanut anaphylactogen is become polypeptide by enzymolysis, makes people no longer to peanut allergy.
The important characteristics of the another one of instant peanut paste of the present invention are to contain abundant nutritional labeling, such as nutritions such as Semen sesami nigrum, the seed of Job's tears, glutinous rice, black soya bean, soya beans, so that plant protein content reaches 60～80% in this instant peanut paste, only higher 2 times take shelled peanut or cold pressed peanut cake as the peanut cream that raw material prepares than single.This instant peanut paste also contains the various trace elements such as the potassium, magnesium, calcium, zinc, chromium, selenium of abundant amino acid and needed by human body.
A kind of instant peanut paste of the present invention comprises the component of following weight parts:
200～300 parts of cold pressed peanut cakes, 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 of Lotus root congees, 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 of cold pressed peanut cakes, 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 of Lotus root congees, 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 of cold pressed peanut cakes, 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 of Lotus root congees, 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 in the sesame is high, and 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 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 pressed peanut cake, has also overcome the shortcoming of amino acid imbalance in the single cold pressed peanut cake,
The preparation method of above instant peanut paste comprises following step:
A. cold pressed peanut cake is crushed 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%, gets the dry powder of cold pressed peanut cake;
B. selected batching cold pressed 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 root congee, oat, dried orange peel, red date, lotus nut starch, carrot meal, remove again impurity 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 pressed 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 pressed 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 cold pressed 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 cold pressed 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 cold pressed 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 cold pressed 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 pressed 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 cold pressed 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 cold pressed 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 forms take shelled peanut as Raw material processing, and its cost is higher; Raw material instant peanut paste of the present invention is the accessory substance that produces in the peanut oil production process---the cold pressed peanut cake dregs of rice are made as raw material, the cold pressed peanut cake dregs of rice of generally using as feed or fertilizer are used be processed into instant peanut 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 Peanut Polypeptide with the peanut protein enzymolysis that causes people's allergy in the peanut, avoided the symptom of people to peanut allergy;
(3) nutritious, reconstitute instant, the composition of peanut cream is all taken from natural material, does not contain any additive, has abundant nutritional labeling, the distinctive delicate fragrance of peanut 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, the present invention is described in detail in conjunction with the specific embodiment now, but do not limit the present invention with this.
Embodiment 1
A. cold pressed peanut cake is crushed to 200 orders, obtain the dry powder of peanut cake, adopt neutral proteinase to come the dry powder of enzymolysis cold pressed peanut cake, the concentration of neutral proteinase is 0.15%, the neutral protein enzyme dosage is 0.2% of cold pressed 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 of Lotus root congees, 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 again impurity and the particle that goes rotten, clean, oven dry makes moisture content of material about 12%, is crushed to 200 orders;
200 parts of major ingredient cold pressed peanut cakes and the batching among the step b of c. getting among the step a mix also extrusion, and its condition is: 130 ℃ of rotating speed 90 r/min, swelling temperatures, pack behind expanded 20 min.
Comparative Examples 1
A. cold pressed peanut cake is crushed 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 of Lotus root congees, 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 again impurity and the particle that goes rotten, clean, oven dry makes moisture content of material about 12%, is crushed to 200 orders;
200 parts of major ingredient cold pressed peanut cakes and the batching among the step b of c. getting among the step a mix also extrusion, and its condition is: 130 ℃ of rotating speed 90 r/min, swelling temperatures, pack behind expanded 20 min.
Comparative Examples 2
A. cold pressed peanut cake is crushed to 200 orders, obtains the dry powder of peanut cake;
B. get the 200 parts of extrusions of cold pressed 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. cold pressed peanut cake is crushed to 200 orders, obtain the dry powder of peanut cake, adopt neutral proteinase to come the dry powder of enzymolysis cold pressed peanut cake, the concentration of neutral proteinase is 0.15%, the neutral protein enzyme dosage is 0.2% of cold pressed 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 pressed 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 the instant peanut paste results of sensory evaluation that embodiment 1 and Comparative Examples 1, Comparative Examples 2, Comparative Examples 3 prepare.
| ? | 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 is fragrant | 3.1 | 6.8 | 0.18 |
| Comparative sample 3 | In vain～pale yellow | General peanut is fragrant | 3.5 | 6.4 | 0.16 |
The flavor hurdle is to connect 1～5 minute 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, its look of instant peanut paste of the present invention just, flavor is fragrant, mouthfeel is good, and 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 in the instant peanut paste.
Embodiment 2
A. cold pressed peanut cake is crushed to 200 orders, obtain the dry powder of peanut cake, adopt neutral proteinase to come the dry powder of enzymolysis cold pressed peanut cake, the concentration of neutral proteinase is 0.05%, the neutral protein enzyme dosage is 0.1% of cold pressed 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 of Lotus root congees, 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 again impurity 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 of the major ingredient cold pressed peanut cakes 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. cold pressed peanut cake is crushed to 200 orders, obtain the dry powder of peanut cake, adopt neutral proteinase to come the dry powder of enzymolysis cold pressed peanut cake, the concentration of neutral proteinase is 0.2%, the neutral protein enzyme dosage is 0.3% of cold pressed 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 of Lotus root congees, 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 again impurity 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 of the major ingredient cold pressed peanut cakes 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. cold pressed peanut cake is crushed to 200 orders, obtain the dry powder of peanut cake, adopt neutral proteinase to come the dry powder of enzymolysis cold pressed peanut cake, the concentration of neutral proteinase is 0.15%, the neutral protein enzyme dosage is 0.3% of cold pressed 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 of Lotus root congees, 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 again impurity 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 of major ingredient cold pressed peanut cakes 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. cold pressed peanut cake is crushed to 200 orders, obtain the dry powder of peanut cake, adopt trypsin digestion to come the dry powder of enzymolysis cold pressed peanut cake, tryptic concentration is 0.05%, the trypsase consumption is 0.1% of cold pressed 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 of Lotus root congees, 10 parts of oats, 5 parts of dried orange peels, 10 parts of red dates, 10 parts of lotus nut starch, remove again impurity and the particle that goes rotten, clean, oven dry make moisture content of material between 10～16%, be crushed to 200 orders;
250 parts of major ingredient cold pressed peanut cakes and the batching among the step b of c. getting among the step a mix and extrusion, and its condition is: under 130 ℃ of rotating speed 100 r/min, swelling temperature, pack behind expanded 20 min.
Embodiment 6
A. cold pressed peanut cake is crushed to 200 orders, obtain the dry powder of peanut cake, adopt trypsin digestion to come the dry powder of enzymolysis cold pressed peanut cake, tryptic concentration is 0.12%, the trypsase consumption is 0.2% of cold pressed 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 of Lotus root congees, 10 parts of oats, 5 parts of dried orange peels, 10 parts of red dates, 10 parts of lotus nut starch, remove again impurity and the particle that goes rotten, clean, oven dry make moisture content of material between 10～16%, be crushed to 200 orders;
200 parts of major ingredient cold pressed peanut cakes and the batching among the step b of c. getting among the step a mix and extrusion, and its condition is: under 130 ℃ of rotating speed 90 r/min, swelling temperature, pack behind expanded 20 min.
Embodiment 7
A. cold pressed peanut cake is crushed to 200 orders, obtain the dry powder of peanut cake, adopt trypsin digestion to come the dry powder of enzymolysis cold pressed peanut cake, tryptic concentration is 0.2%, the trypsase consumption is 0.3% of cold pressed 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 of Lotus root congees, 10 parts of oats, 5 parts of dried orange peels, 10 parts of red dates, 10 parts of lotus nut starch, remove again impurity and the particle that goes rotten, clean, oven dry make moisture content of material between 10～16%, be crushed to 200 orders;
200 parts of major ingredient cold pressed peanut cakes and the batching among the step b of c. getting among the step a mix also extrusion, and its condition is: 130 ℃ of rotating speed 80～100 r/min, swelling temperatures, pack behind expanded 20 min.
Embodiment 8
A. cold pressed peanut cake is crushed 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 pressed 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 cold pressed 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 cold pressed 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 of Lotus root congees, 10 parts of oats, 5 parts of dried orange peels, 10 parts of red dates, 10 parts of lotus nut starch, remove again impurity and the particle that goes rotten, clean, oven dry make moisture content of material between 10～16%, be crushed to 200 orders;
200 parts of major ingredient cold pressed peanut cakes and the batching among the step b of c. getting among the step a mix and extrusion, and its condition is: under 130 ℃ of rotating speed 100 r/min, swelling temperature, pack behind expanded 20 min.
Embodiment 9
A. cold pressed peanut cake is crushed 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 pressed 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 cold pressed 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 cold pressed 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 of Lotus root congees, 10 parts of oats, 5 parts of dried orange peels, 10 parts of red dates, 10 parts of lotus nut starch, remove again impurity and the particle that goes rotten, clean, oven dry make moisture content of material between 10～16%, be crushed to 200 orders;
200 parts of major ingredient cold pressed peanut cakes and the batching among the step b of c. getting among the step a mix also extrusion, and its condition is: 130 ℃ of rotating speed 100 r/min, swelling temperatures, pack behind expanded 20 min.
Claims (3)
1. the preparation method of an instant peanut paste comprises following step:
A. cold pressed peanut cake is crushed 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%, gets the dry powder of cold pressed peanut cake;
B. 80～120 parts of selected batching 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 of Lotus root congees, 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, remove again impurity 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 200～300 parts of major ingredient cold pressed peanut cakes 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;
Described enzyme is at least a in neutral proteinase or the trypsase;
When described enzyme is neutral proteinase, 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 cold pressed peanut cake dry powder quality, and hydrolysis temperature is 45～60 ℃, pH6.5～7.5, enzymolysis time are 15～30min;
When described enzyme is trypsase, its enzymatic hydrolysis condition is: tryptic concentration is 0.05～0.2%, the trypsase consumption is 0.1～0.3% of cold pressed peanut cake dry powder quality, and hydrolysis temperature is 45～60 ℃, pH6.5～8.0, and enzymolysis time is 15～30min;
When described enzyme 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 is 0.1～0.3% of cold pressed peanut cake dry powder quality, and 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 cold pressed peanut cake dry powder quality, and hydrolysis temperature is 45～60 ℃, pH6.5～8.0, and enzymolysis time is 15～30min.
2. the preparation method of a kind of instant peanut paste as claimed in claim 1, it is characterized in that, when described enzyme is neutral proteinase, its enzymatic hydrolysis condition is: the concentration of neutral proteinase is 0.15%, the neutral protein enzyme dosage is 0.2% of cold pressed peanut cake dry powder quality, hydrolysis temperature is 55 ℃, pH7.0, and enzymolysis time is 20min.
3. the preparation method of a kind of instant peanut paste as claimed in claim 1, it is characterized in that, when described enzyme is trypsase, its enzymatic hydrolysis condition is: tryptic concentration is 0.12%, the trypsase consumption is 0.2% of cold pressed peanut cake dry powder quality, hydrolysis temperature is 55 ℃, pH7.5, and enzymolysis time is 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100863873A CN102132912B (en) | 2011-04-07 | 2011-04-07 | Instant peanut paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100863873A CN102132912B (en) | 2011-04-07 | 2011-04-07 | Instant peanut paste and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102132912A CN102132912A (en) | 2011-07-27 |
| CN102132912B true CN102132912B (en) | 2013-04-10 |
Family
ID=44292965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100863873A Expired - Fee Related CN102132912B (en) | 2011-04-07 | 2011-04-07 | Instant peanut paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102132912B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273586B (en) * | 2011-09-22 | 2012-07-25 | 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 |
| CN103404771B (en) * | 2013-08-08 | 2014-11-12 | 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164350A (en) * | 1996-10-22 | 1997-11-12 | 朱毅 | New taste food made of grain and other material capable of changing food into paste by pouring boiling water |
| CN1210692A (en) * | 1998-09-21 | 1999-03-17 | 徐德宝 | Producing technology for nourishing peanut paste powder |
| CN1586282A (en) * | 2004-08-11 | 2005-03-02 | 大连轻工业学院 | Functional instant millet gruel |
| CN1843181A (en) * | 2006-05-10 | 2006-10-11 | 周超峰 | Multiple ingredient black sesame seed paste |
-
2011
- 2011-04-07 CN CN2011100863873A patent/CN102132912B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164350A (en) * | 1996-10-22 | 1997-11-12 | 朱毅 | New taste food made of grain and other material capable of changing food into paste by pouring boiling water |
| CN1210692A (en) * | 1998-09-21 | 1999-03-17 | 徐德宝 | Producing technology for nourishing peanut paste powder |
| CN1586282A (en) * | 2004-08-11 | 2005-03-02 | 大连轻工业学院 | Functional instant millet gruel |
| CN1843181A (en) * | 2006-05-10 | 2006-10-11 | 周超峰 | Multiple ingredient black sesame seed paste |
Non-Patent Citations (3)
| Title |
|---|
| 周雪松等.《低过敏性花生制品的开发》.《粮油食品科技》.2005,第13卷(第3期),第37－39页. * |
| 胡纯秋等.《花生过敏原在加工中的变化》.《食品科学》.2006,第27卷(第12期),第784-788页. * |
| 蒋清君等.《花生蛋白的酶法水解及其水解物抗氧化性活性的研究》.《亚运食品安全保障与广东食品产业创新发展学术研讨会暨2009年广东省食品学会年会论文集》.2009,第44－47页. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102132912A (en) | 2011-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102132912B (en) | Instant peanut paste and preparation method thereof | |
| Omosebi et al. | Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate | |
| Pomeranz et al. | Buckwheat: Structure, composition, and utilization | |
| Ratnavathi et al. | Sorghum grain quality | |
| Olanipekun et al. | Effect of boiling and roasting on the nutrient composition of kidney beans seed flour | |
| Sarker et al. | Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes | |
| Achidi et al. | Quality evaluation of nine instant weaning foods formulated from cereal, legume, tuber, vegetable and crayfish | |
| CN101984857A (en) | Coarse cereal meal and preparation method thereof | |
| Tripathi et al. | Nutritional composition of millets | |
| Jankorazov et al. | Chemical Composition Of Soy Plant And Improving Technology Of Oil Processing In Industry | |
| Banerjee et al. | Under-utilized germinated horse gram (Macrotyloma uniflorum) protein–Extraction, process optimization, characterization and its use in cookies fortification | |
| Zwer | Oats: characteristics and quality requirements | |
| Oyet et al. | Amino acid profile, mineral bioavailability, and sensory properties of biscuits produced from composite blends of wheat, coconut and defatted fluted pumpkin seed flour | |
| Gull et al. | RETRACTED ARTICLE: Nutritional, technological, and medical approach of finger millet (Eleusine coracana) | |
| Oke et al. | Complementary Foods and Its Processing Methods: A Review | |
| Edima-Nyah et al. | Development and quality evaluation of breakfast cereals from blends of Local Rice (Oryza sativa), African yam beans (Sphenostylis stenocarpa) and Coconut (Cocos nucifera) flour | |
| Tanwar et al. | Protein quality assessment of pecan [Carya illinoinensis (wangenh.) K. Koch] and pine (Pinus gerardiana wall.) nuts for dietary supplementation | |
| Khetarpaul et al. | Effect of composite flour fortification to wheat flour on the quality characteristics of unleavened bread | |
| Dida et al. | Finger millet-A possible source of human nourishment and health | |
| Kakade et al. | Finger millet processing | |
| Monteiro et al. | Chemical composition and in vitro protein digestibility of Italian millett (Setaria italica) | |
| CN103876126B (en) | The healthy vegetarian diet of edible mushroom corn and production method thereof | |
| Lakra et al. | Effect of processing on total and extractable mineral content of products developed using potato flour, defatted soy flour and corn flour | |
| Ali | Product and Process Development of Ready to Eat Sorghum-green Gram Cookies Enriched With Mango Powder | |
| Motsharine | Knowledge of chronic complications amongst diabetic patients in the Vhembe District of Limpopo Province, South Africa |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130410 Termination date: 20200407 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |