CN103919193A - Making method of novel primary-taste peanut butter with high proteins, no precipitation and less floating oil - Google Patents
Making method of novel primary-taste peanut butter with high proteins, no precipitation and less floating oil Download PDFInfo
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- CN103919193A CN103919193A CN201410051904.7A CN201410051904A CN103919193A CN 103919193 A CN103919193 A CN 103919193A CN 201410051904 A CN201410051904 A CN 201410051904A CN 103919193 A CN103919193 A CN 103919193A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
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Abstract
A making method of novel primary-taste peanut butter with high proteins, no precipitation and less floating oil is designed in the invention. Low-fat and high-protein peanut obtained by using a utility model named Hydraulic Oil Squeezing Machine for Peanut Oil Extraction and Kernel Reservation designed by the inventor of the invention is processed to make primary-taste peanut butter and granular peanut butter with low fat, high proteins, no bottom precipitation and less surface floating oil. The content of fat in peanut butter is too high, so the eating mouthfeel is oily, and bottom precipitation easily occurs. The protein components of the peanut butter are reinforced and the fat content is reduced in order to improve the quality of the peanut butter. Low-fat and high-protein peanut is matched with whole fat peanut in proportion, and the obtained mixture is baked to have a peanut baking fragrance. The novel peanut butter with the oil content of 42-45%, the protein content of 31.7% and the cellulose content of 4-5.8% made through colloid milling accords with national standards and has high nutritional values, and the present situations of too much surface peanut oil and easy bottom precipitation of common peanut butter are thoroughly solved.
Description
Technical field
The present invention relates to that a kind of fat content is low, albumen is high and bottom without the few original flavor type peanut butter of precipitation, surperficial oil slick and the making of granular pattern peanut butter.
Background technology
Peanut butter is dark typical local food popular to people.Peanut butter is not only of high nutritive value, also there is tempting fragrance, peanut butter is with its fine and smooth mouthfeel, direct-edible, also in can smearing, the seasoning matter of western-style food food, also can be used as culinary flavouring, also can be used for manufacturing the fillings of cake pot foods, the huge market demand at home and abroad gets consumer reception very much.Peanut butter is rich in the range protein of various needed by human body, and the nutritions such as amino acid and vitamin E have antioxidation in metabolism; Can improve skin elasticity, reduce pigment granule; Can suppress lipid and absorb in small intestine, thereby reduce the synthetic of cholesterol; Prevent artery sclerosis; In peanut butter, also containing abundant zinc, can promote teen-age growth and development, person in middle and old age's anti-senility is also had to important meaning, be not easy to suffer from diabetes; Be all-ages healthy food, and eat manyly, effect is more obvious.
The general method for making of peanut butter is, belt leather kernel is cured, and makes kernel be divided into two lobes, and sweetener, salt and hydrogenated vegetable wet goods composition are added in then coarse crushing, the broken full-cream peanut butter of making of fine powder after fully mixing.In attrition process, granular peanut pulp becomes the semi-liquid stage of thickness.Meanwhile, adipocyte is destroyed, discharges a large amount of greases, forms continuous oil phase, and fine pulp particle is distributed in continuous oil phase.Composition: fat content more than 55%, protein content below 22.9%, content of cellulose 1%～2%.But, the shortcoming existing is that when edible, mouthfeel is excessively greasy, because fat content is too high, cause that bottom precipitation phenomenon is serious, peanut oil floats on surface thickness and reaches more than 30mm, from the viewpoint of nutritional quality, the fat content of peanut butter is too high, has covered the glamour as the peanut butter of protein source, the quality of improvement peanut butter, strengthen the protein ingredient of peanut butter, reduce fat content, use two kinds of raw materials of the low peanut of full-cream peanut and content.Shelled peanut and full-cream shelled peanut that the low albumen of oil-containing is high are arranged in pairs or groups and cured in proportion, make it the fragrance with roasted peanut.Full-cream shelled peanut after the curing shelled peanut low with oil-containing pulverized respectively or together with pulverize, the peanut butter of making according to the technique of common making peanut butter has difference in essence with common peanut butter on the composition of its nutriture value.The fat content of common peanut sauce is more than 55%, protein content below 23%, content of cellulose 1%～2%, Novel peanut sauce composition: fat content 42-45% is following, protein content more than 31%, content of cellulose 4%～5.8%, and the high bottom that simultaneously solved of nutritive value is easily precipitated and the too much present situation of surperficial oil slick.
Summary of the invention
In order to make up peanut butter fat content high (55%), protein content low (22.9%), very easily form precipitation, stir difficulty and the excessively greasy defect of eating mouth feel, the patent < < that the present invention relates to a kind of use design gets oil and stays benevolence oil press > > to take out by a certain percentage the high-quality peanut oil of 20-26%, peanut can not be pressed into grouts, but be left fat content 31.7%, the Intact peanut kernel rice of protein content 31.1%, low with this fat content, the shelled peanut that protein content is high and common peanut rice are arranged in pairs or groups and are baked with baking box by a certain percentage, through colloid mill, make oil content 42-45%, protein 31.7% meets national standard (fat >=40%, protein >=22%) the Novel peanut sauce that nutritive value is higher, thoroughly solved the common peanut sauce surface peanut oil present situation that too much bottom is easily precipitated.
Peanut butter technological process:
1, the technological process of original flavor peanut butter:
Raw material selection → baking → defibrination → cooling → filling and sterilization → finished product.
1), select high-quality peanut rice, remove impurity and mouldy particle, put into and get oil and stay benevolence oil press to squeeze, object is that the oil content of shelled peanut 48.6% is dropped to 31.7%, protein 22.9% brings up to 31.1%.Intact peanut kernel rice, the shelled peanut of " the low albumen of oil-containing is high " and common peanut rice are arranged in pairs or groups by a certain percentage and are cleaned up placement oven for baking, baking temperature is controlled at 160-230 °, the time is to make moisture reach 4-10% in 20-30 minute
2), when peanut temperature drops to below 30 °, with separator or peeling machine, remove peanut red coat, with peanut, be squeezed into two lobes and do not pulverized and be as the criterion, require to pick up and select the shelled peanut that overbaking and scarlet do not purify, peanut red coat residual quantity is no more than 2%;
3), corase grind: the shelled peanut of sloughing scarlet is roughly ground with steel mill;
4), fine grinding; Use colloid mill to carry out regrind, fineness of grind, 7 microns of left and right, grinds outlet temperature twice and is controlled at more than 70 °.
5), cooling, packing, by the temperature of the peanut butter of best approach configuration, be cooled to 45 ° to pack container into when following, pack the applicable temperature 25-40 ° of container into, after installing, carry out maturation process, the time is more than 48 hours, vacuum or bottled.
2, the technological process of particle peanut butter:
Raw material selection → baking → defibrination → cooling → broken → filling and sterilization → finished product with peanut.
1), select high-quality peanut rice, remove impurity and mouldy particle, put into and get oil and stay benevolence oil press to squeeze, object is that the oil content of shelled peanut 48.6% is dropped to 31.7%, protein 22.9% brings up to 31.1%.Intact peanut kernel rice, the shelled peanut of " the low albumen of oil-containing is high " and common peanut rice are arranged in pairs or groups by a certain percentage and are cleaned up placement oven for baking, baking temperature is controlled at 160-230 °; centre will constantly be stirred, and bakes to fragrance and overflows, and the time is 20-30 minute; take out cooling
2), when peanut temperature drops to below 30 °, with separator or peeling machine, remove peanut red coat, with peanut, be squeezed into two lobes and do not pulverized and be as the criterion, require to pick up and select the shelled peanut that overbaking and scarlet do not purify, peanut red coat residual quantity is no more than 2%;
3), corase grind: the shelled peanut of sloughing scarlet is roughly ground with steel mill;
4), fine grinding; Use colloid mill to carry out regrind, fineness of grind, 7 microns of left and right, grinds outlet temperature twice and is controlled at more than 68 °.
5), by a certain proportion of, kibble that broken peanut is broken to add in peanut butter, with agitator, stir.
6), cooling, packing, by the temperature of the peanut butter of best approach configuration, be cooled to 45 ° to pack container into when following, pack the applicable temperature 29-43 ° of container into, after installing, carry out maturation process, the time is more than 48 hours, vacuum or bottled.
Products characteristics of the present invention:
The fat content of the peanut butter on market is too high, exists bottom precipitation, peanut oil to float on surface too much, present situation, the excessively greasy phenomenon of mouthfeel when edible.From nutritional quality aspect, the fat content of peanut butter is too high, covered the glamour as the peanut butter of protein source, the quality of improvement peanut butter, strengthen the protein ingredient of peanut butter, reduce fat content, the researcher of Univ Pennsylvania USA finds: use two kinds of raw materials of peanut that full-cream peanut and oil-containing are low.Defatted peanut and the low peanut of oil-containing are arranged in pairs or groups and cured in proportion, make it the fragrance with roasted peanut.Full-cream peanut after curing is pulverized respectively with defatted peanut or together with pulverize, the peanut butter of making according to the technique of common making peanut butter, quite similar in local flavor, quality and outward appearance and common peanut sauce.But, on the composition of its nutriture value, have difference in essence with common peanut butter.The fat content of common peanut sauce is more than 55%, because fat content is too high, causes the serious precipitation in bottom, stirs difficulty, peanut oil floats on more than surface thickness reaches 30mm; The Novel peanut sauce composition being of high nutritive value: fat content 42-45% is following, protein content more than 31%, content of cellulose 4%～5.8%, bottom is without precipitating, below surperficial oil slick 10mm.
The specific embodiment:
The patent < < that the present invention relates to a kind of use design gets the shelled peanut that also can obtain " oil-containing low-protein is high " after oil stays benevolence oil press > > except taking-up peanut oil, the Novel peanut sauce that the shelled peanut of " oil-containing low-protein is high " of take is made by a certain percentage as raw material and common peanut rice, Novel peanut sauce bottom is few without precipitation, surperficial oil slick, be of high nutritive value.Novel peanut sauce of the present invention comprises 1, original flavor peanut butter, 2, particle peanut butter.
1, the utility model peanut extracting oil of raw material choose application stays the benevolence oil press (patent No.: new technology 201120017447.1), can remove the grease of 50-60% in shelled peanut, the recoverable 200-230kg high-quality peanut oil of shelled peanut per ton, not only reduce the heat of shelled peanut, improved again the content of albumen simultaneously.That is to say that, when peanut oil is produced in squeezing, peanut can not be pressed into grouts, but be left the shelled peanut that whole grain oil content is low, albumen is high.The oil content of shelled peanut is down to 65%, and peanut wet basis albumen is brought up to 135% shelled peanut.
2, with the low peanut of oil content and common peanut, arrange in pairs or groups by a certain percentage, remove impurity and clean up and put into baking box and cure, baking temperature is controlled at 160-230 °, centre will constantly be stirred, time is 20-30 minute, make it the fragrance with roasted peanut, take out cooling, peanut after baking is removed to scarlet with separator or peeling machine, pulverize respectively or pulverize together, put into and in colloid mill, break into liquidly, do not add the novel original flavor peanut butter of any auxiliary material, on the composition of its nutriture value, have difference in essence with common peanut butter.The fat content of common peanut sauce is that more than 55% protein content is below 23%; Novel peanut sauce composition: fat content below 43%, protein content are more than 31%, and nutritive value is high.Feature: how long no matter place, all without deposited phenomenon and the few advantage of surperficial oil slick.Fat content is up to state standards.
3, with the low peanut of oil content and common peanut, arrange in pairs or groups by a certain percentage, remove impurity and clean up and put into baking box and cure, baking temperature is controlled at 160-230 °, and centre will constantly be stirred, time is 20-30 minute, make it the fragrance with roasted peanut, take out coolingly, separator or peeling machine for the peanut after baking are removed to scarlet, pulverize respectively or pulverize together, put into and in colloid mill, break into liquidly, put into by a certain percentage wherein the peanut of kibbling is broken, fully stir well.Do not add the Novel peanut sauce of any auxiliary material, on the composition of its nutriture value, have difference in essence with common peanut butter.The fat content of common peanut sauce is that more than 55% protein content is below 23%; Novel peanut sauce composition: fat content 42-45% is following, protein content is more than 31%, and nutritive value is high.How long no matter place, all without deposited phenomenon and the few advantage of surperficial oil slick.Fat content is up to state standards.
Claims (2)
- A high protein, without precipitation, novel original flavor peanut butter that oil slick is few, make, comprise original flavor type peanut butter and granular pattern peanut butter, it is characterized in that: the utility model peanut extracting oil of raw material choose application stays the benevolence oil press (patent No.: new technology 201120017447.1), take out by a certain percentage the high-quality peanut oil of 20-26%, make the fat of shelled peanut reduce by 65%, protein improves more than 135%.That is to say that, when peanut oil is produced in squeezing, peanut can not be pressed into grouts, but the oil content of shelled peanut 48.6% is dropped to 31.7%, protein 22.9% brings up to 31.1%.Intact peanut kernel rice; fat content is low, protein content is high shelled peanut and common peanut rice are arranged in pairs or groups by a certain percentage; remove impurity and clean up and put into baking box and cure; baking temperature is controlled at 160-230 °; centre will constantly be stirred; time is 20-30 minute; make it the fragrance with roasted peanut; take out cooling; peanut after baking is removed to scarlet with separator or peeling machine; pulverize respectively or pulverize together, put into and in colloid mill, break into liquidly, in process of lapping, do not add any auxiliary material.Novel original flavor peanut butter has difference in essence with common peanut butter in its nutritional labeling.The fat content of common peanut sauce is 55%, protein content 22.9%; Novel peanut sauce composition: fat content 43%, protein content 31, more than 5%, nutritive value is high.Feature: how long no matter place, all without deposited phenomenon and the few advantage of surperficial oil slick.Fat content reaches the peanut butter examination criteria of the People's Republic of China (PRC) (NY/T958-2006) fat >=40%, protein >=22%.
- 2. high protein according to claim 1, without precipitation, the granular pattern peanut butter that oil slick is few, it is characterized in that: with arranging in pairs or groups by a certain percentage containing high shelled peanut and the common peanut rice of grease lower protein content, remove impurity and clean up and put into baking box and cure, baking temperature is controlled at 160-230 °, centre will constantly be stirred, time is 20-30 minute, make it the fragrance with roasted peanut, take out cooling, peanut after baking is removed to scarlet with separator or peeling machine, pulverize respectively or pulverize together, put in colloid mill, break into liquid, put into by a certain percentage wherein the peanut of kibbling is broken, fully stir well.In process of lapping, do not add the granular pattern peanut butter that any auxiliary material is made, on the composition of its nutriture value, have difference in essence with common peanut butter.The fat content of common peanut sauce is that more than 55% protein content is below 23%; Novel peanut sauce composition: fat content below 43%, protein content are more than 31%, and nutritive value is high.How long no matter place, all without deposited phenomenon and the few advantage of surperficial oil slick.Fat content reaches the peanut butter examination criteria of the People's Republic of China (PRC) (NY/T958-2006) fat >=40%, protein >=22%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410051904.7A CN103919193A (en) | 2014-02-17 | 2014-02-17 | Making method of novel primary-taste peanut butter with high proteins, no precipitation and less floating oil |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410051904.7A CN103919193A (en) | 2014-02-17 | 2014-02-17 | Making method of novel primary-taste peanut butter with high proteins, no precipitation and less floating oil |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105419930A (en) * | 2015-11-26 | 2016-03-23 | 东北农业大学 | Method for extracting peanut oil and peanut butter through aqueous enzymatic method |
| CN110089712A (en) * | 2019-05-30 | 2019-08-06 | 中国农业科学院农产品加工研究所 | A kind of pure peanut butter and preparation method thereof using compounding raw material variety preparation |
| CN114027482A (en) * | 2020-11-27 | 2022-02-11 | 山东金胜粮油食品有限公司 | Low-fat strong-flavor peanut protein powder and preparation method thereof |
| CN115066184A (en) * | 2020-02-07 | 2022-09-16 | 通用磨坊公司 | High protein food |
-
2014
- 2014-02-17 CN CN201410051904.7A patent/CN103919193A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105419930A (en) * | 2015-11-26 | 2016-03-23 | 东北农业大学 | Method for extracting peanut oil and peanut butter through aqueous enzymatic method |
| CN110089712A (en) * | 2019-05-30 | 2019-08-06 | 中国农业科学院农产品加工研究所 | A kind of pure peanut butter and preparation method thereof using compounding raw material variety preparation |
| CN115066184A (en) * | 2020-02-07 | 2022-09-16 | 通用磨坊公司 | High protein food |
| US11723390B2 (en) | 2020-02-07 | 2023-08-15 | General Mills, Inc. | High protein food |
| CN114027482A (en) * | 2020-11-27 | 2022-02-11 | 山东金胜粮油食品有限公司 | Low-fat strong-flavor peanut protein powder and preparation method thereof |
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Application publication date: 20140716 |