CN104544352A - Peanut butter and preparation method thereof - Google Patents
Peanut butter and preparation method thereof Download PDFInfo
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- CN104544352A CN104544352A CN201410786358.1A CN201410786358A CN104544352A CN 104544352 A CN104544352 A CN 104544352A CN 201410786358 A CN201410786358 A CN 201410786358A CN 104544352 A CN104544352 A CN 104544352A
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Abstract
The invention discloses a peanut butter and a preparation method thereof, and belongs to the field of condiment processing. On the basis of existing peanut butter, the taste, the nutrient value, the health function and the like of the peanut butter are further improved. The peanut butter disclosed by the invention is prepared from the following raw materials in parts by weight: 500 parts of peeled groundnut kernel, 250 parts of cucumber, 100 parts of wolfberry, 50 parts of walnut kernel, 50 parts of sesame, 20 parts of angelica sinensis, 20 parts of Chinese yam, 20 parts of processed polygonum multiflorum, 20 parts of almond, 10 parts of edible salt, 10 parts of white sugar and 300 parts of edible oil. A plurality of natural health components are added to the peanut butter disclosed by the invention; the taste of the peanut butter is relatively unique and abundant in nutrient, and can play a good health role in a human body; and the used raw materials are cheap and available, so that the peanut butter is low in cost and suitable for popularization in market, and has great economic benefits.
Description
Technical field the present invention relates to a kind of flavouring, specifically a kind of peanut butter and preparation method thereof.
Background technology peanut butter is one of fragrance flavouring of liking of the masses, it has the intrinsic strong fragrance of peanut, not mouldy, insect-free, the flavouring of noodles served with soy sauce, sesame butter, etc. bar, steamed bun, bread or cold vegetable dish in sauce etc. can be used as, also can be used as the filling heart batchings such as sweet cake, sweet steamed stuffed bun, the Application comparison in western-style food is extensive, the equal edible of population.And existing peanut butter all with shelled peanut etc. for Raw material processing is made, be generally divided into sweet, salty two kinds of different tastes, its taste is more dull, unique not, and the nutrition of this peanut butter is abundant not, can not play better health-care effect to human body.
Summary of the invention the object of the present invention is to provide a kind of peanut butter and preparation method thereof, and further raising has been made in the aspects such as the mouthfeel of peanut butter, nutritive value, health care by it on the basis of existing peanut butter.
The present invention is achieved by the following technical solutions:
A kind of peanut butter and preparation method thereof, is made up of the raw material of following weight portion:
Blanched groundnut kernel 500 parts, cucumber 250 parts, matrimony vine 100 parts, walnut kernel 50 parts, sesame 50 parts, Radix Angelicae Sinensis 20 parts, Chinese yam 20 parts, prepared fleece flower root 20 parts, 20 parts, almond, edible salt 10 parts, white sugar 10 parts, edible oil 300 parts.
Edible oil described above is mixed by rapeseed oil 250 parts, peanut oil 25 parts, 10 parts, sesame oil, Zanthoxylum essential oil 5 parts, 10 parts, olive oil.
The preparation method of above-mentioned each raw material is: by blanched groundnut kernel 500 parts, matrimony vine 100 parts, walnut kernel 50 parts, impurity removed by sesame 50 parts, Homogeneous phase mixing, pulverize stand-by, cucumber 250 parts stirs into pasty state by mixer, by Radix Angelicae Sinensis 20 parts, Chinese yam 20 parts, prepared fleece flower root 20 parts, 20 parts, almond removes impurity, Homogeneous phase mixing, pulverize stand-by, mixed peanut powder is poured into pasty state cucumber and carry out stirring formation peanut cream, edible oil is heated to 100 degrees centigrade, pour in peanut cream and stir, edible salt 10 parts is put into after stirring, the low baking temperature heating such as white sugar 10 parts and mixed powdery Radix Angelicae Sinensis carry out stirring 5 minutes, formation peanut butter off the pot.
Peanut butter of the present invention, compared with existing peanut butter, with the addition of multiple natural health composition, and it makes the mouthfeel of peanut butter unique, and nutrition is abundanter, can play better health-care effect to human body.Raw materials used cheap and easy to get, cost is low, is suitable for commercially promoting, and has larger economic benefit.
Detailed description of the invention
A kind of peanut butter and preparation method thereof, is made up of the raw material of following weight portion:
Blanched groundnut kernel 500 grams, cucumber 250 grams, matrimony vine 100 grams, walnut kernel 50 grams, sesame 50 grams, Radix Angelicae Sinensis 20 grams, Chinese yam 20 grams, prepared fleece flower root 20 grams, 20 grams, almond, edible salt 10 grams, white sugar 10 grams, edible oil 300 grams.
Edible oil described above is mixed by rapeseed oil 250 grams, peanut oil 25 grams, 10 grams, sesame oil, Zanthoxylum essential oil 5 grams, 10 grams, olive oil.
The preparation method of above-mentioned each raw material is: by blanched groundnut kernel 500 grams, matrimony vine 100 grams, walnut kernel 50 grams, impurity removed by sesame 50 grams, Homogeneous phase mixing, pulverize stand-by, cucumber 250 grams stirs into pasty state by mixer, by Radix Angelicae Sinensis 20 grams, Chinese yam 20 grams, prepared fleece flower root 20 grams, 20 grams, almond removes impurity, Homogeneous phase mixing, pulverize stand-by, mixed peanut powder is poured into pasty state cucumber and carry out stirring formation peanut cream, edible oil is heated to 100 degrees centigrade, pour in peanut cream and stir, edible salt 10 grams is put into after stirring, the low baking temperature heating such as white sugar 10 grams and mixed powdery Radix Angelicae Sinensis carry out stirring 5 minutes, formation peanut butter off the pot.
Claims (3)
1. peanut butter and preparation method thereof, is characterized in that being made up of the raw material of following weight portion: blanched groundnut kernel 500 parts, cucumber 250 parts, matrimony vine 100 parts, walnut kernel 50 parts, sesame 50 parts, Radix Angelicae Sinensis 20 parts, Chinese yam 20 parts, prepared fleece flower root 20 parts, 20 parts, almond, edible salt 10 parts, white sugar 10 parts, edible oil 300 parts.
2., according to a kind of peanut butter described in claim 1 and preparation method thereof, it is characterized in that described edible oil is mixed by rapeseed oil 250 parts, peanut oil 25 parts, 10 parts, sesame oil, Zanthoxylum essential oil 5 parts, 10 parts, olive oil.
3. according to a kind of peanut butter described in claim 1 and preparation method thereof, it is characterized in that its preparation method is: by blanched groundnut kernel 500 parts, matrimony vine 100 parts, walnut kernel 50 parts, impurity removed by sesame 50 parts, Homogeneous phase mixing, pulverize stand-by, cucumber 250 parts stirs into pasty state by mixer, by Radix Angelicae Sinensis 20 parts, Chinese yam 20 parts, prepared fleece flower root 20 parts, 20 parts, almond removes impurity, Homogeneous phase mixing, pulverize stand-by, mixed peanut powder is poured into pasty state cucumber and carry out stirring formation peanut cream, edible oil is heated to 100 degrees centigrade, pour in peanut cream and stir, edible salt 10 grams is put into after stirring, the low baking temperature heating such as white sugar 10 grams and mixed powdery Radix Angelicae Sinensis carry out stirring 5 minutes, formation peanut butter off the pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410786358.1A CN104544352A (en) | 2014-12-18 | 2014-12-18 | Peanut butter and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410786358.1A CN104544352A (en) | 2014-12-18 | 2014-12-18 | Peanut butter and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN104544352A true CN104544352A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410786358.1A Pending CN104544352A (en) | 2014-12-18 | 2014-12-18 | Peanut butter and preparation method thereof |
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| CN (1) | CN104544352A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475947A (en) * | 2015-12-24 | 2016-04-13 | 遵义市谢老五食品厂 | Vitamin C-rich peanut butter and preparation method thereof |
| CN106213414A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Bean taste peanut butter |
| CN106213413A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Sesame peanut paste |
| CN106213412A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Peanut and walnut beans |
| CN106722687A (en) * | 2016-12-12 | 2017-05-31 | 昭平县科学技术指导站 | A kind of peanut butter and preparation method thereof |
| CN106880012A (en) * | 2017-03-21 | 2017-06-23 | 河南工业大学 | A kind of sesame paste and preparation method thereof |
| CN106942681A (en) * | 2017-04-19 | 2017-07-14 | 马鞍山市十月丰食品有限公司 | A kind of red bayberry/perilla leaf compound health peanut butter and preparation method thereof |
| CN107549752A (en) * | 2017-09-28 | 2018-01-09 | 江永特色农副产品开发有限公司 | A kind of peanut butter and preparation method thereof |
| CN113243510A (en) * | 2021-06-04 | 2021-08-13 | 沈阳农业大学 | Preparation method of composite yam peanut butter and composite yam peanut butter |
-
2014
- 2014-12-18 CN CN201410786358.1A patent/CN104544352A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475947A (en) * | 2015-12-24 | 2016-04-13 | 遵义市谢老五食品厂 | Vitamin C-rich peanut butter and preparation method thereof |
| CN106213414A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Bean taste peanut butter |
| CN106213413A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Sesame peanut paste |
| CN106213412A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Peanut and walnut beans |
| CN106722687A (en) * | 2016-12-12 | 2017-05-31 | 昭平县科学技术指导站 | A kind of peanut butter and preparation method thereof |
| CN106880012A (en) * | 2017-03-21 | 2017-06-23 | 河南工业大学 | A kind of sesame paste and preparation method thereof |
| CN106942681A (en) * | 2017-04-19 | 2017-07-14 | 马鞍山市十月丰食品有限公司 | A kind of red bayberry/perilla leaf compound health peanut butter and preparation method thereof |
| CN107549752A (en) * | 2017-09-28 | 2018-01-09 | 江永特色农副产品开发有限公司 | A kind of peanut butter and preparation method thereof |
| CN113243510A (en) * | 2021-06-04 | 2021-08-13 | 沈阳农业大学 | Preparation method of composite yam peanut butter and composite yam peanut butter |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |