CN102972811A - Production technology of peanut butter - Google Patents
Production technology of peanut butter Download PDFInfo
- Publication number
- CN102972811A CN102972811A CN2012105431438A CN201210543143A CN102972811A CN 102972811 A CN102972811 A CN 102972811A CN 2012105431438 A CN2012105431438 A CN 2012105431438A CN 201210543143 A CN201210543143 A CN 201210543143A CN 102972811 A CN102972811 A CN 102972811A
- Authority
- CN
- China
- Prior art keywords
- peanut
- peanut butter
- butter
- production technology
- cooling
- 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.)
- Pending
Links
Abstract
The invention discloses a production technology of a peanut butter, which belongs to the field of food processing. The production technology comprises the following steps of: baking: baking and heating peanuts to 160 DEG C, maintaining for 45-55 minutes till the inner color and outer color of peanut kernels are consistent, and selecting the peanuts without burnt taste for standby; removing peels and screening: timely discharging the baked peanut kernels, spreading for cooling or blowing cold wind for cooling, and cooling the peanut kernels and removing the peels by using a peeling machine and screening to separate seed leaves and embryos; milling to obtain the butter: putting the separated seed leaves in a grinding machine for milling to obtain the butter; canning and sterilizing: filling cans with the peanut butter, carrying out microwave sterilization on the peanut butter in the cans, and simultaneously cooling the tans by flowing water till the water level is in the range of one half to three quarters of the cans, wherein the whole process lasts for 10 minutes; and freezing: to standing the cans at the condition of -3 DEG C to -1 DEG C, and storing after completing whole crystallization. The production technology has the beneficial effects of being safe and sanitary, good in sterilization effect and simultaneously being capable of maintaining the original taste of the peanut butter.
Description
Technical field
The present invention relates to a kind of peanut butter production technology, belong to food processing field.
Background technology
Peanut nourishes help, be conducive to long life, so among the peoplely be referred to as again " peanut ", and and soya bean together be described as " Vegetable meat ", " meat or fish in the element ".The nutritive value of peanut is higher than grain, can match in excellence or beauty with some animal foods such as egg, milk, meats.The content that it contains a large amount of protein and fat, particularly unrighted acid is very high, the various nutraceutical of very suitable manufacturing.Peanut butter is one of fragrance flavouring of liking of the masses, as noodles served with soy sauce, sesame butter, etc. bar, steamed bun, bread or cold vegetable dish in sauce etc., also is to make the filling hearts batchings such as sweet cake, steamed stuffed bun.The color and luster of peanut butter is yellowish-brown, and the thin Tired of quality is delicious, has the intrinsic strong fragrance of peanut, and is not mouldy, insect-free.Peanut butter contains rich in protein, mineral trace element and a large amount of vitamins etc., has effect hypotensive, reducing blood lipid, and to the reproducibility anaemia, diabetes can both play certain auxiliary therapeutic action; Contain tryptophan in the peanut butter, can help to fall asleep, the suitability for industrialized production of peanut butter will be the main path that people have peanut butter, and the safe and sanitary of present peanut butter is in urgent need of strengthening.
Summary of the invention
Problem for above-mentioned prior art exists the invention provides a kind of peanut butter production technology, and the peanut butter of producing is effective, safety and sanitation.
To achieve these goals, the technical solution used in the present invention is: a kind of peanut butter production technology comprises:
(1) baking: with peanut Baking out to 160 ℃, kept 45-55 minute, the inside and outside solid colour of shelled peanut, choosing nothing, to be charred the peanut of flavor for subsequent use;
(2) peeling, screening: the timely discharging of shelled peanut, airing or the cooling of blowing a cold wind over after will be above-mentioned baked, remove the peel, sieve cotyledon and germ separation with skinning machine again after shelled peanut cools off;
(3) mill sauce: isolated cotyledon is put into grinder grind sauce;
(4) tinning, sterilization: in the peanut butter tank filling, peanut butter in the tank is carried out microwave disinfection, the product-filled boiling phenomenon that has in the sterilization process, need circulating water that the packing bottle is cooled off, water level reaches in bottle 1/2nd to 3/4ths place's scopes, and the cooling effect that water level reaches 2/3rds places of bottle is best, can improve simultaneously the effect of microwave sterilization, whole process continues 10 minutes.Because microwave energy gos deep into the inside of peanut butter, heat simultaneously inside and outside making it, rather than the sterilization of image height temperature relies on the heat conduction of sauce body itself, therefore, behind microwave sterilization, Escherichia coli can be controlled in per 100 the gram 30 in, can reach food hygienic standard fully with the bacterial index in the peanut butter of microwave treatment, destroy nutritional labeling seldom, products taste is good, the maximum original flavor that keeps peanut butter;
(5) freezing: the tank body after the sterilization is left standstill under-3 ℃ to-1 ℃ condition, and warehouse-in after whole crystallization is finished leaves standstill under-3 ℃ to-1 ℃ condition and can make peanut butter better keep fresh, the simultaneously growth of anti-bacteria.
Further, the number of times of described mill sauce is 2 times, the 1st corase grind, and meticulous smooth finished product is worn in the 2nd fine grinding, and the salt of the sugar of adding 4% when No. the 2nd mill sauce and 0.7% and 0.07% vitamin E.
The specific embodiment
Below by embodiment the present invention is done further and to specify.
A kind of peanut butter production technology comprises:
(1) baking: with peanut Baking out to 160 ℃, kept 45-55 minute, the inside and outside solid colour of shelled peanut, choosing nothing, to be charred the peanut of flavor for subsequent use;
(2) peeling, screening: the timely discharging of shelled peanut, airing or the cooling of blowing a cold wind over after will be above-mentioned baked, remove the peel, sieve cotyledon and germ separation with skinning machine again after shelled peanut cools off;
(3) mill sauce: isolated cotyledon is put into grinder grind sauce, the number of times of mill sauce is 2 times, the 1st corase grind, and meticulous smooth finished product is worn in the 2nd fine grinding, and the salt of the sugar of adding 4% when No. the 2nd mill sauce and 0.7% and 0.07% vitamin E;
(4) tinning, sterilization: in the peanut butter tank filling, peanut butter in the tank is carried out microwave disinfection, the product-filled boiling phenomenon that has in the sterilization process, need circulating water that the packing bottle is cooled off, water level reaches in bottle 1/2nd to 3/4ths place's scopes, and the cooling effect that water level reaches 2/3rds places of bottle is best, can improve simultaneously the effect of microwave sterilization, whole process continues 10 minutes.Because microwave energy gos deep into the inside of peanut butter, heat simultaneously inside and outside making it, rather than the sterilization of image height temperature relies on the heat conduction of sauce body itself, therefore, behind microwave sterilization, Escherichia coli can be controlled in per 100 the gram 30 in, can reach food hygienic standard fully with the bacterial index in the peanut butter of microwave treatment, destroy nutritional labeling seldom, products taste is good;
(5) freezing: the tank body after the sterilization is left standstill under-3 ℃ to-1 ℃ condition, and warehouse-in after whole crystallization is finished leaves standstill under-3 ℃ to-1 ℃ condition and can make peanut butter better keep fresh, the simultaneously growth of anti-bacteria.
Claims (2)
1. a peanut butter production technology is characterized in that comprising the steps:
(1) baking: with peanut Baking out to 160 ℃, kept 45-55 minute, the inside and outside solid colour of shelled peanut, choosing nothing, to be charred the peanut of flavor for subsequent use;
(2) peeling, screening: the timely discharging of shelled peanut, airing or the cooling of blowing a cold wind over after will be above-mentioned baked, remove the peel, sieve cotyledon and germ separation with skinning machine again after shelled peanut cools off;
(3) mill sauce: isolated cotyledon is put into grinder grind sauce;
(4) tinning, sterilization: in the peanut butter tank filling, the peanut butter in the tank is carried out microwave disinfection, with circulating water tank body is cooled off simultaneously, water level reaches in bottle 1/2nd to 3/4ths scopes, and whole process continues 10 minutes;
(5) freezing: the tank body after the sterilization is left standstill warehouse-in after whole crystallization is finished under-3 ℃ to-1 ℃ condition.
2. a kind of peanut butter production technology according to claim 1, the number of times that it is characterized in that described mill sauce is 2 times, the 1st corase grind, the 2nd fine grinding, wear into meticulous smooth finished product, and the salt of the sugar of adding 4% when No. the 2nd mill sauce and 0.7% and 0.07% vitamin E.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105431438A CN102972811A (en) | 2012-12-16 | 2012-12-16 | Production technology of peanut butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105431438A CN102972811A (en) | 2012-12-16 | 2012-12-16 | Production technology of peanut butter |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102972811A true CN102972811A (en) | 2013-03-20 |
Family
ID=47847384
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105431438A Pending CN102972811A (en) | 2012-12-16 | 2012-12-16 | Production technology of peanut butter |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102972811A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462113A (en) * | 2013-09-05 | 2013-12-25 | 夏华 | Processing method for medlar peanut butter |
| CN104982987A (en) * | 2015-07-20 | 2015-10-21 | 中国农业科学院农产品加工研究所 | Yeast cell wall containing peanut butter and preparation method thereof |
| CN105011242A (en) * | 2015-08-25 | 2015-11-04 | 方莉 | Peanut butter preparation method |
| CN105053974A (en) * | 2015-08-25 | 2015-11-18 | 徐州工程学院 | Badam sauce and preparation method thereof |
| CN105167026A (en) * | 2015-07-20 | 2015-12-23 | 中国农业科学院农产品加工研究所 | Yeast mannan-containing peanut butter and making method thereof |
| CN106262571A (en) * | 2016-08-19 | 2017-01-04 | 王兆生 | A kind of selenium-rich vitamin E nutrient peanut butter and preparation technology thereof |
| CN110301611A (en) * | 2019-08-12 | 2019-10-08 | 内蒙古红太阳食品有限公司 | A method of prevent mixing peanut butter condensate oil hardened |
| CN114532513A (en) * | 2022-03-22 | 2022-05-27 | 合肥市金乡味工贸有限责任公司 | Production process for preparing peanut butter |
-
2012
- 2012-12-16 CN CN2012105431438A patent/CN102972811A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462113A (en) * | 2013-09-05 | 2013-12-25 | 夏华 | Processing method for medlar peanut butter |
| CN104982987A (en) * | 2015-07-20 | 2015-10-21 | 中国农业科学院农产品加工研究所 | Yeast cell wall containing peanut butter and preparation method thereof |
| CN105167026A (en) * | 2015-07-20 | 2015-12-23 | 中国农业科学院农产品加工研究所 | Yeast mannan-containing peanut butter and making method thereof |
| CN104982987B (en) * | 2015-07-20 | 2018-12-18 | 中国农业科学院农产品加工研究所 | A kind of peanut butter and preparation method thereof containing yeast cell wall |
| CN105167026B (en) * | 2015-07-20 | 2018-12-18 | 中国农业科学院农产品加工研究所 | A kind of peanut butter and preparation method thereof containing yeast mannans |
| CN105011242A (en) * | 2015-08-25 | 2015-11-04 | 方莉 | Peanut butter preparation method |
| CN105053974A (en) * | 2015-08-25 | 2015-11-18 | 徐州工程学院 | Badam sauce and preparation method thereof |
| CN105011242B (en) * | 2015-08-25 | 2018-08-21 | 方莉 | A kind of preparation method of peanut butter |
| CN106262571A (en) * | 2016-08-19 | 2017-01-04 | 王兆生 | A kind of selenium-rich vitamin E nutrient peanut butter and preparation technology thereof |
| CN110301611A (en) * | 2019-08-12 | 2019-10-08 | 内蒙古红太阳食品有限公司 | A method of prevent mixing peanut butter condensate oil hardened |
| CN114532513A (en) * | 2022-03-22 | 2022-05-27 | 合肥市金乡味工贸有限责任公司 | Production process for preparing peanut butter |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102972811A (en) | Production technology of peanut butter | |
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN102058089B (en) | Method for improving flavor of seasoning edible mushroom paste | |
| CN101396137B (en) | Processing method of instant squid | |
| CN101779802B (en) | Quick-frozen unshelled instant abalone and preparation method thereof | |
| CN101396135B (en) | Processing method of soft baked prawn | |
| CN103271392B (en) | Peanut butter and preparing method thereof | |
| KR101806072B1 (en) | Manufacturing method for instant ginseng chickensoup | |
| CN102125267A (en) | Production method of schizonepeta dried beef | |
| CN104366571A (en) | Preparation method of tea flavored boiled eggs | |
| CN102334669A (en) | Delicious insect sauce | |
| CN102948822A (en) | Processing method of instant lightly baked scallop | |
| CN102578632A (en) | Process and preparation method of carya illinoensis | |
| CN103689669B (en) | A kind of making method roasting salmon slice foodstuffs | |
| KR101389679B1 (en) | Method for manufacturing healthful fruits preserved in honey | |
| CN101731413A (en) | Method for processing edible fungus straw mushroom succades | |
| CN101416692A (en) | Full-vegetarian multi-flavor jam production technique | |
| CN102783680A (en) | Peanut butter low-oxygen fine grinding process method | |
| CN103704777A (en) | Preparation method of deep-fried salmon steaks | |
| CN103704779B (en) | A kind of manufacture method roasting scad slice foodstuffs | |
| KR101777093B1 (en) | Manufacturing method rice pudding | |
| CN104824110A (en) | Pastry containing gamma-aminobutyric acid | |
| KR102340300B1 (en) | Fried eel bone and manufacturing method of the same | |
| CN104585287A (en) | Method for making nutritive shortcake containing rhopilema esculentum | |
| CN111067073A (en) | Peanut butter making method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130320 |