CN103271392A - Peanut butter and preparing method thereof - Google Patents
Peanut butter and preparing method thereof Download PDFInfo
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- CN103271392A CN103271392A CN2013101974872A CN201310197487A CN103271392A CN 103271392 A CN103271392 A CN 103271392A CN 2013101974872 A CN2013101974872 A CN 2013101974872A CN 201310197487 A CN201310197487 A CN 201310197487A CN 103271392 A CN103271392 A CN 103271392A
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Abstract
The invention belongs to the technical field of food processing, and in particular relate to peanut butter and a preparing method thereof. The peanut butter comprises the following main ingredients in parts by weight: 5-20 parts of peanut kernel, 20-60 parts of peanut protein powder, and 100-300 parts of water; and the peanut butter comprises accessory materials in parts by weight: 2-8 parts salt, 1-8 parts of dextrin, 1-5 parts of a sweetening agent, 5-10 parts of peanut oil, red kojic rice with the weight accounting for 0.1-0.4% of the weight of the peanut protein powder, 1-3 parts of white spirit, 8-12 parts of white sesame seed, 2-8 parts of garlic, 2-8 parts o fginger, and 1-4 parts of paprika powder. According to the peanut butter and a preparing method, the peanut protein powder is taken as the raw material, and the peanut oil and the roasted peanut kernel are taken as the accessory materials and added into the peanut butter in various forms, so that the peanut butter has a pure flavor, and an enhanced mouthfeel; and in addition, the preparing method disclosed by the invention adopts the method, in which the peanut protein powder is dried to be used for directly preparing the peanut butter, which is different from the traditional method in which the peanut kernel is dried and then grinded. The peanut butter and the preparing method provided by the invention have the advantage that the peanut protein powder is dried completely, so that the flavor completely emits out, and the peanut butter has delicate and pure mouthfeel.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of peanut butter, also relate to the preparation method of this peanut butter.
Background technology
Peanut nourishes help, be conducive to long life, so among the peoplely be referred to as " peanut " again, and and soya bean together is described as " plant meat ", " meat or fish in the element ", being of high nutritive value of peanut, can compare favourably with some animal foodstuffs such as egg, milk, meats, it contains amounts of protein and fat, particularly the content of unrighted acid is very high, the food of the various high nutritive values of suitable for making very, peanut butter is one of fragrance flavouring of liking of people, is often used as and mixes cold dish, steamed bun.Peanut butter contains rich in protein, mine trace element and a large amount of vitamin etc., has effect hypotensive, reducing blood lipid, to the reproducibility anaemia, diabetes can both play certain auxiliary curing effect, contain tryptophan in the peanut butter, help to fall asleep, be one of fragrance flavouring of liking of people, peanut butter is that raw material processes with high-quality peanut benevolence mostly, and finished product is the mud shape of flexible, the strong fragrance of peanut is arranged, and is the very high appetizing food of nutritive value.
CN102972811A discloses a kind of " peanut butter production technology ", in this method, the peanut baking is heated to 160 ℃, kept 45-55 minute, and the inside and outside solid colour of shelled peanut, the peanut of choosing no burnt burning is standby; Peeling, screening, with the timely discharging of shelled peanut after the baking, airing or the cooling of blowing a cold wind over, remove the peel with skinning machine again after the shelled peanut cooling, sieve cotyledon and germ separation, mill sauce, isolated cotyledon is put into grinder grind sauce, tinning, sterilization is in the peanut butter tank filling, peanut butter in the jar 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, freezing, tank body after the sterilization is left standstill under-3 ℃ to-1 ℃ condition, treat to put in storage after whole crystallization is finished, beneficial effect is this process safety health, sterilization effect is good, simultaneously can the maximum original flavor that keeps peanut butter.Above-mentioned method is produced peanut butter, and its shortcoming is that the nutritional labeling of peanut butter is more single, only contains the nutritional labeling of peanut.
CN102907717A discloses a kind of preparation method of peanut butter, the steps include: earlier shelled peanut to be screened impurity elimination; The temperature of baking oven is risen to 40 ℃～50 ℃, the above-mentioned shelled peanut of handling well is joined be roasted into ripe shelled peanut in the baking oven; Remove red skin and the base bud of ripe shelled peanut by skinning machine; Remove remaining red skin and foreign matter again by the electronics color selector again; The ripe shelled peanut that comes out from the electronics color selector is sent to the hand picking platform, the not ripe shelled peanut of peeling that the artificial removal is little; Grind by first grinder and second grinder successively from the ripe shelled peanut of hand picking platform output, obtain granularity 90～100 purpose peanut butter at last.Manufacture craft advantages of simple of the present invention realizes the streamline automated production, and production cost is low, the production efficiency height, and labor strength is low, and the peanut butter quality exquisiteness that makes, and gives off a strong fragrance free from admixture.Equally, in the above-mentioned method, the nutritional labeling of peanut butter is single, earlier with pulverizing after the peanut baking, lacks the delicious and crisp mouthfeel of ripe shelled peanut in the above-mentioned method again.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides the preparation method of the peanut butter that a kind of comprehensive nutrition is abundant, mouthfeel is pure.
A kind of peanut butter comprises the raw material of following parts by weight:
Major ingredient comprises: shelled peanut 5-20, peanut protein powder 20-60, water 100-300;
Batching comprises: salt 2-8, dextrin 1-8, sweetener 1-5, peanut oil 5-10, red yeast rice account for 0.1-0.4%, liquor 1-3, the white sesameseed 8-12 of peanut protein powder weight; Garlic: 2-8, ginger: 2-8, zanthoxylum powder: 1-4.
Preferably, above-mentioned peanut butter comprises following materials based on weight:
Major ingredient comprises: shelled peanut 8-12, peanut protein powder 30-50, water: 160-240;
Batching comprises: salt 2-6, dextrin 1-6, sweetener 1-4, peanut oil 6-9, red yeast rice account for 0.1-0.3%, liquor 1-3, the white sesameseed 8-10 of peanut protein powder weight; Garlic: 3-6, ginger: 2-8, zanthoxylum powder: 1-3.
Preferred, above-mentioned peanut butter comprises following materials based on weight:
Major ingredient comprises: shelled peanut 10, peanut protein powder 40, water: 200;
Batching comprises: salt 4, dextrin 5, sweetener 3, peanut oil 8, red yeast rice account for peanut protein powder weight 0.25%, liquor 2, white sesameseed 10; Garlic: 6, ginger: 4, zanthoxylum powder: 2.
Sweetener is at least a in white granulated sugar, the rock sugar.
A kind of preparation method of peanut butter comprises following step:
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 3-30min down at 100-140 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 100-140 ℃ of following toast earthnut albumen powder 3-30min, cool off standby;
White sesameseed toasts 2-15 min down at 80-120 ℃;
With the peeling of garlic and ginger, mince to particle diameter be the granular of 1-3mm;
The dried flower green pepper is worn into 20-60 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 20-60, water 100-300, salt 2-8, dextrin 1-8, sweetener 1-5, red yeast rice account for 0.1-0.4%, liquor 1-3, garlic 2-8, the ginger 2-8 of peanut protein powder weight, zanthoxylum powder 1-4 gets mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), its parts by weight are respectively: shelled peanut 5-20, white sesameseed 8-12;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
Preferably, method of the present invention comprises following step:
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 10min down at 120 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 120 ℃ of following toast earthnut albumen powder 6min, cool off standby;
White sesameseed toasts 5 min down at 90 ℃;
With the peeling of garlic and ginger, mince to particle diameter be the granular of 1-3mm;
The dried flower green pepper is worn into 40 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 40, water 200, salt 4, dextrin 5, sweetener 3, red yeast rice account for peanut protein powder weight 0.25%, liquor 2, garlic 6, ginger 4, zanthoxylum powder 2 gets mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), its parts by weight are respectively: shelled peanut 10, white sesameseed 10;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
As a kind of improvement of the present invention, can in peanut butter, add sweet potato powder and mushroom, strengthen its mouthfeel and local flavor.
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 3-30min down at 100-140 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 100-140 ℃ of following toast earthnut albumen powder, sweet potato powder 3-30min, cool off standby;
White sesameseed toasts 3-10 min down at 80-120 ℃;
Mushroom cleaned dice, at 100-140 ℃ of baking 5-10 min down;
With the peeling of garlic and ginger, mince to particle diameter be the granular of 1-3mm;
The dried flower green pepper is worn into 20-60 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, sweet potato powder, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, mushroom, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 20-60, sweet potato powder 10-20, water 100-300, salt 2-8, dextrin 1-8, sweetener 1-5, red yeast rice account for 0.1-0.4%, liquor 1-3, garlic 2-8, the ginger 2-8 of peanut protein powder weight, zanthoxylum powder 1-4, mushroom 5-10 gets mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), its parts by weight are respectively: shelled peanut 5-20, white sesameseed 8-12;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
As a kind of improvement of the present invention, can in peanut butter, add thick chilli sauce, peanut butter is mixed with fragrant peppery peanut butter, its concrete step is as follows:
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 3-30min down at 100-140 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 100-140 ℃ of following toast earthnut albumen powder 3-30min, cool off standby;
White sesameseed toasts 3-10 min down at 80-120 ℃;
With the peeling of garlic and ginger, mince to particle diameter be the granular of 1-3mm;
The dried flower green pepper is worn into 20-60 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 20-60, water 100-300, salt 2-8, dextrin 1-8, sweetener 1-5, red yeast rice account for 0.1-0.4%, liquor 1-3, garlic 2-8, the ginger 2-8 of peanut protein powder weight, zanthoxylum powder 1-4, catsup 6-18, chilli powder 1-4 get mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), its parts by weight are respectively: shelled peanut 5-20, white sesameseed 8-12;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
Preferably, the preparation method of above-mentioned fragrant peppery peanut butter is as follows:
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 15min down at 120 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 120 ℃ of following toast earthnut albumen powder 12min, cool off standby;
White sesameseed toasts 5 min down at 100 ℃;
With the peeling of garlic and ginger, mince to particle diameter be the granular of 1-3mm;
The dried flower green pepper is worn into 40 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 40, water 150, salt 4, dextrin 3, sweetener 2, red yeast rice account for peanut protein powder weight 0.2%, liquor 2, garlic 4, ginger 3, zanthoxylum powder 2, catsup 10, chilli powder 3 get mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), its parts by weight are respectively: shelled peanut 12, white sesameseed 10;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
Among the present invention the umber of indication unless otherwise indicated beyond, all refer to parts by weight;
Beneficial effect of the present invention is,
1 adopts method of the present invention to prepare peanut butter, is primary raw material with the peanut protein powder, is aided with peanut oil and toast earthnut benevolence, adds in the peanut butter with the peanut various forms, makes peanut butter fragrance pure, strengthens its mouthfeel;
Be that peanut protein powder oven dry back is directly made peanut butter among 2 the present invention, be different from the first roasted peanut benevolence in the conventional method, abrasive dust again, advantage is, and peanut protein powder is dried more thoroughly, and its fragrance comes out fully, and delicate mouthfeel, pure;
3 in process of production, added other spices, as garlic, ginger, Chinese prickly ash, through allotment, also added other auxiliary material, as mushroom, capsicum, makes the mouthfeel of peanut butter more fragrant, can satisfy the different consumer groups' demand.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done further explanation, so that those skilled in the art more understands the present invention, but therefore do not limit the present invention.
Embodiment 1
A kind of preparation method of peanut butter comprises following step:
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 10min down at 120 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 120 ℃ of following toast earthnut albumen powder 10min, cool off standby;
White sesameseed toasts 3 min down at 80 ℃;
With the peeling of garlic and ginger, mince to particle diameter be the granular of 1-3mm;
The dried flower green pepper is worn into 40 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 40, water 200, salt 4, dextrin 2, sweetener 2, red yeast rice account for peanut protein powder weight 0.2%, liquor 2, garlic 3, ginger 2, zanthoxylum powder 2 gets mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), it is about 3mm that toast earthnut benevolence is milled to particle diameter, and its effect is better, and the parts by weight of toast earthnut benevolence and white sesameseed are respectively: shelled peanut 10, white sesameseed 9;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
Embodiment 2:
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 10min down at 120 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 120 ℃ of following toast earthnut albumen powder 6min, cool off standby;
White sesameseed toasts 5 min down at 90 ℃;
With the peeling of garlic and ginger, mince to particle diameter be granular about 2mm;
The dried flower green pepper is worn into 40 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 40, water 200, salt 4, dextrin 5, sweetener 3, red yeast rice account for peanut protein powder weight 0.25%, liquor 2, garlic 6, ginger 4, zanthoxylum powder 2 gets mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), it is about 3mm that toast earthnut benevolence is milled to particle diameter, and its effect is better, and the parts by weight of toast earthnut benevolence and white sesameseed are respectively: shelled peanut 10, white sesameseed 9;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
Embodiment 3
Can in peanut butter, add sweet potato powder and mushroom, strengthen its mouthfeel and local flavor.
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 15min down at 100 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 120 ℃ of following toast earthnut albumen powders, sweet potato powder 10min, cool off standby;
White sesameseed toasts 3 min down at 100 ℃;
Mushroom cleaned dice, at 120 ℃ of baking 7 min down;
With the peeling of garlic and ginger, mince to particle diameter be granular about 2mm;
The dried flower green pepper is worn into 20 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, sweet potato powder, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, mushroom, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 3, sweet potato powder 15, water 200, salt 4, dextrin 3, sweetener 3, red yeast rice account for peanut protein powder weight 0.15%, liquor 2, garlic 3, ginger 4, zanthoxylum powder 2, mushroom 6 gets mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), it is about 3mm that toast earthnut benevolence is milled to particle diameter, and its effect is better, and the parts by weight of toast earthnut benevolence and white sesameseed are respectively: shelled peanut 10, white sesameseed 9;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
Embodiment 4
As a kind of improvement of the present invention, can in peanut butter, add thick chilli sauce, peanut butter is mixed with fragrant peppery peanut butter, its concrete step is as follows:
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 10min down at 120 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 100 ℃ of following toast earthnut albumen powder 10min, cool off standby;
White sesameseed toasts 6 min down at 80 ℃;
With the peeling of garlic and ginger, mince to particle diameter be the granular of 1-3mm;
The dried flower green pepper is worn into 20 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 40, water 200, salt 4, dextrin 5, sweetener 2, red yeast rice account for peanut protein powder weight 0.1%, liquor 2, garlic 3, ginger 4, zanthoxylum powder 2, catsup 10, chilli powder 1 get mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), it is about 3mm that toast earthnut benevolence is milled to particle diameter, and its effect is better, and the parts by weight of toast earthnut benevolence and white sesameseed are respectively: shelled peanut 10, white sesameseed 9;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
Embodiment 5
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 15min down at 120 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 120 ℃ of following toast earthnut albumen powder 12min, cool off standby;
White sesameseed toasts 5 min down at 100 ℃;
With the peeling of garlic and ginger, mince to particle diameter be the granular of 1-3mm;
The dried flower green pepper is worn into 40 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 40, water 150, salt 4, dextrin 3, sweetener 2, red yeast rice account for peanut protein powder weight 0.2%, liquor 2, garlic 4, ginger 3, zanthoxylum powder 2, catsup 10, chilli powder 3 get mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), it is about 3mm that toast earthnut benevolence is milled to particle diameter, and its effect is better, and the parts by weight of toast earthnut benevolence and white sesameseed are respectively: shelled peanut 10, white sesameseed 9;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
Claims (9)
1. peanut butter comprises the raw material of following parts by weight:
Major ingredient comprises: shelled peanut 5-20, peanut protein powder 20-60, water 100-300;
Batching comprises: salt 2-8, dextrin 1-8, sweetener 1-5, peanut oil 5-10, red yeast rice account for 0.1-0.4%, liquor 1-3, the white sesameseed 8-12 of peanut protein powder weight; Garlic: 2-8, ginger: 2-8, zanthoxylum powder: 1-4.
2. a kind of peanut butter as claimed in claim 1 is characterized in that, described peanut butter comprises following materials based on weight:
Major ingredient comprises: shelled peanut 8-12, peanut protein powder 30-50, water: 160-240;
Batching comprises: salt 2-6, dextrin 1-6, sweetener 1-4, peanut oil 6-9, red yeast rice account for 0.1-0.3%, liquor 1-3, the white sesameseed 8-10 of peanut protein powder weight; Garlic: 3-6, ginger: 2-8, zanthoxylum powder: 1-3.
3. a kind of peanut butter as claimed in claim 1 is characterized in that, described peanut butter comprises following materials based on weight:
Major ingredient comprises: shelled peanut 10, peanut protein powder 40, water: 200;
Batching comprises: salt 4, dextrin 5, sweetener 3, peanut oil 8, red yeast rice account for peanut protein powder weight 0.25%, liquor 2, white sesameseed 10; Garlic 6, ginger 4, zanthoxylum powder 2.
4. as each described a kind of peanut butter among the claim 1-3, it is characterized in that described sweetener is at least a in white granulated sugar, the rock sugar.
5. the preparation method of a kind of peanut butter as claimed in claim 1 comprises following step:
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 3-30min down at 100-140 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 100-140 ℃ of following toast earthnut albumen powder 3-30min, cool off standby;
White sesameseed toasts 2-15 min down at 80-120 ℃;
With the peeling of garlic and ginger, mince to particle diameter be the granular of 1-3mm;
The dried flower green pepper is worn into 20-60 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 20-60, water 100-300, salt 2-8, dextrin 1-8, sweetener 1-5, red yeast rice account for 0.1-0.4%, liquor 1-3, garlic 2-8, the ginger 2-8 of peanut protein powder weight, zanthoxylum powder 1-4 gets mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), its parts by weight are respectively: shelled peanut 5-20, white sesameseed 8-12;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
6. the preparation method of a kind of peanut butter as claimed in claim 5 comprises following step:
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 10min down at 120 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 120 ℃ of following toast earthnut albumen powder 6min, cool off standby;
White sesameseed toasts 5 min down at 90 ℃;
With the peeling of garlic and ginger, mince to particle diameter be the granular of 1-3mm;
The dried flower green pepper is worn into 40 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 40, water 200, salt 4, dextrin 5, sweetener 3, red yeast rice account for peanut protein powder weight 0.25%, liquor 2, garlic 6, ginger 4, zanthoxylum powder 2 gets mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), its parts by weight are respectively: shelled peanut 10, white sesameseed 10;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
7. the preparation method of a kind of peanut butter as claimed in claim 1 comprises following step:
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 3-30min down at 100-140 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 100-140 ℃ of following toast earthnut albumen powder 3-30min, cool off standby;
It is standby to get sweet potato powder;
White sesameseed is at 80-120 ℃ of following 3-10 min;
Mushroom cleaned dice, at 100-140 ℃ of baking 5-10 min down;
With the peeling of garlic and ginger, mince to particle diameter be the granular of 1-3mm;
The dried flower green pepper is worn into 20-60 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, sweet potato powder, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, mushroom, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 20-60, sweet potato powder 10-20, water 100-300, salt 2-8, dextrin 1-8, sweetener 1-5, red yeast rice account for 0.1-0.4%, liquor 1-3, garlic 2-8, the ginger 2-8 of peanut protein powder weight, zanthoxylum powder 1-4, mushroom 5-10 gets mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), its parts by weight are respectively: shelled peanut 5-20, white sesameseed 8-12;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
8. the preparation method of a kind of peanut butter as claimed in claim 1 comprises following step:
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 3-30min down at 100-140 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 100-140 ℃ of following toast earthnut albumen powder 3-30min, cool off standby;
White sesameseed toasts 3-10 min down at 80-120 ℃;
With the peeling of garlic and ginger, mince to particle diameter be the granular of 1-3mm;
The dried flower green pepper is worn into 20-60 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 20-60, water 100-300, salt 2-8, dextrin 1-8, sweetener 1-5, red yeast rice account for 0.1-0.4%, liquor 1-3, garlic 2-8, the ginger 2-8 of peanut protein powder weight, zanthoxylum powder 1-4, catsup 6-18, chilli powder 1-4 get mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), its parts by weight are respectively: shelled peanut 5-20, white sesameseed 8-12;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
9. the preparation method of a kind of peanut butter as claimed in claim 1 comprises following step:
(1) pretreatment of raw material:
Select the shelled peanut of full no small holes caused by worms, toast 15min down at 120 ℃, remove the red skin of ripe shelled peanut after cooling, the shelled peanut of choosing no burnt burning is standby;
At 120 ℃ of following toast earthnut albumen powder 12min, cool off standby;
White sesameseed toasts 5 min down at 100 ℃;
With the peeling of garlic and ginger, mince to particle diameter be the granular of 1-3mm;
The dried flower green pepper is worn into 40 purpose powder;
(2) peanut protein powder in the above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, various raw materials in part by weight proportionings are: peanut protein powder 40, water 150, salt 4, dextrin 3, sweetener 2, red yeast rice account for peanut protein powder weight 0.2%, liquor 2, garlic 4, ginger 3, zanthoxylum powder 2, catsup 10, chilli powder 3 get mixed material;
(3) with the peanut oil heating, be to keep 3 min between 100-120 ℃ to the oil temperature, the cold of drying in the air is poured in the above-mentioned mixed material, stirs;
(4) add toast earthnut Renhe white sesameseed in the step (1) in the material in step (3), its parts by weight are respectively: shelled peanut 12, white sesameseed 10;
(5) with the sterilization 10min under 121 ℃ of the material in the step (4), canned.
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| CN103462113A (en) * | 2013-09-05 | 2013-12-25 | 夏华 | Processing method for medlar peanut butter |
| CN103689695A (en) * | 2013-12-04 | 2014-04-02 | 田世伟 | Frankincense protein peanut butter and preparation method thereof |
| CN103704791A (en) * | 2013-12-04 | 2014-04-09 | 丁于萍 | Toona sinensis peanut sauce and preparation method thereof |
| CN103932297A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Nutritious peanut sauce and preparation method thereof |
| CN103932294A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Peanut sauce with tuber magnatum and preparation method thereof |
| CN104256745A (en) * | 2014-09-02 | 2015-01-07 | 福建省莆田市健康树食品有限公司 | Fruit and peanut sauce and preparation method of fruit and peanut sauce |
| CN104305382A (en) * | 2014-10-10 | 2015-01-28 | 曹文柱 | Mustard and inulin contained peanut butter and preparation method thereof |
| CN104432277A (en) * | 2014-11-04 | 2015-03-25 | 曲少春 | Spicy peanut mushroom sauce |
| CN104799358A (en) * | 2015-04-14 | 2015-07-29 | 山东金豆子花生制品有限公司 | Production method of special-flavored peanut butter |
| CN105029535A (en) * | 2015-06-18 | 2015-11-11 | 王昱文 | Peanut butter and preparation method thereof |
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| CN103462113A (en) * | 2013-09-05 | 2013-12-25 | 夏华 | Processing method for medlar peanut butter |
| CN103689695A (en) * | 2013-12-04 | 2014-04-02 | 田世伟 | Frankincense protein peanut butter and preparation method thereof |
| CN103704791A (en) * | 2013-12-04 | 2014-04-09 | 丁于萍 | Toona sinensis peanut sauce and preparation method thereof |
| CN103932297A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Nutritious peanut sauce and preparation method thereof |
| CN103932294A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Peanut sauce with tuber magnatum and preparation method thereof |
| CN103932294B (en) * | 2014-03-25 | 2016-01-20 | 合肥市龙乐食品有限公司 | A kind of truffle peanut butter and preparation method thereof |
| CN104256745A (en) * | 2014-09-02 | 2015-01-07 | 福建省莆田市健康树食品有限公司 | Fruit and peanut sauce and preparation method of fruit and peanut sauce |
| CN104305382A (en) * | 2014-10-10 | 2015-01-28 | 曹文柱 | Mustard and inulin contained peanut butter and preparation method thereof |
| CN104432277A (en) * | 2014-11-04 | 2015-03-25 | 曲少春 | Spicy peanut mushroom sauce |
| CN104799358A (en) * | 2015-04-14 | 2015-07-29 | 山东金豆子花生制品有限公司 | Production method of special-flavored peanut butter |
| CN105029535A (en) * | 2015-06-18 | 2015-11-11 | 王昱文 | Peanut butter and preparation method thereof |
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