CN105011242A - Peanut butter preparation method - Google Patents
Peanut butter preparation method Download PDFInfo
- Publication number
- CN105011242A CN105011242A CN201510525815.6A CN201510525815A CN105011242A CN 105011242 A CN105011242 A CN 105011242A CN 201510525815 A CN201510525815 A CN 201510525815A CN 105011242 A CN105011242 A CN 105011242A
- Authority
- CN
- China
- Prior art keywords
- peanut
- butter
- bamboo
- peanut butter
- boiling
- 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.)
- Granted
Links
- 235000021400 peanut butter Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 31
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 31
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 31
- 241001330002 Bambuseae Species 0.000 claims abstract description 31
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 31
- 239000011425 bamboo Substances 0.000 claims abstract description 31
- 235000020232 peanut Nutrition 0.000 claims abstract description 31
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 30
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 30
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 30
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000015067 sauces Nutrition 0.000 claims description 19
- 239000002002 slurry Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 5
- 230000006837 decompression Effects 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 230000006870 function Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000005204 segregation Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000003995 emulsifying agent Substances 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 4
- 235000014121 butter Nutrition 0.000 abstract 4
- 239000000047 product Substances 0.000 abstract 4
- 235000021433 fructose syrup Nutrition 0.000 abstract 2
- 239000012467 final product Substances 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 239000004519 grease Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sucrose ester Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a peanut butter preparation method. Peanuts are shelled, baked, peeled and then pulped, then peanut protein powder, a bamboo leaf extract and high fructose syrup are added for butter boiling, and peanut butter having a strong flavor and a stable system is prepared after homogenization. The peanut protein powder, the bamboo leaf extract and the high fructose syrup are added for butter boiling, so that unstable conditions such as layering and the like of the final product can be prevented, and the product stability is guaranteed; compared with traditional technologies, the method has the advantage that the prepared peanut butter contains no hydrogenated oil or emulsifier and is nutritious and healthy. Besides, related operations are required to be performed at the low temperature so as to prevent peanut fat oxidation in the traditional technologies, accordingly, products having strong fragrance are difficult to obtain, or product flavors are improved through directly adding peanut essence; the bamboo leaf extract is added, butter boiling at the temperature of about 95 DEG C can be performed, the strong peanut flavor is produced during butter boiling, and the product quality is improved significantly.
Description
Technical field
The invention belongs to food processing field, the preparation method that particularly a kind of peanut butter is new.
Background technology
Peanut butter is made up through multiple tracks milling work order of the shelled peanut after toasting, and its abundant vitamin and minerals unrighted acid and flavour and mouthfeel, become a part indispensable in world's cooking culture.Containing the composition such as rich in protein and grease in peanut butter, for solving the problem of fat floating, system layering in traditional handicraft, add hydrogenated oil and fat wherein, solidification can be played to sauce body, but hydrogenated oil and fat contains a large amount of trans-fatty acid, seriously add eater and to be losing one's memory the risk such as diabetes cardiovascular and cerebrovascular; Or interpolation emulsifying agent sucrose ester and monoglyceride etc. keep the stability of product.In addition, grease is oxidizable, produces peculiar smell, affects product quality.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of new method preparing peanut butter is provided.
For achieving the above object, the preparation method of the peanut butter of the present invention's design, comprises the following steps:
(1) defibrination: peanut shells, toast, remove scarlet after, break into thick slurry with beater, then wear into peanut slurries by colloid mill;
(2) endure sauce: by mass, get 100 parts, peanut slurries, add 2-5 part peanut protein powder, 2-5 part bamboo extractive, 10-20 part HFCS, heat while stirring under airtight condition, and endure sauce 8-16h in 85-95 DEG C;
(3) homogeneous is filling: 85 DEG C of hot-water sterilization functions used in advance by homogenizer, is cooled to 60-65 DEG C by enduring the peanut butter that sauce step obtains, filling finished product peanut butter after homogeneous under 20-30Mpa condition;
Described bamboo extractive is prepared by following methods: the leaf of bamboo is cleaned, and pulverizes, add the distilled water of 15-25 times of leaf of bamboo quality in 75-85 DEG C after drying, 2-4h is extracted in 60-70 DEG C of decompression, filter, filter vacuum concentrates 3-5 doubly, obtains bamboo extractive after refrigeration 24h after centrifugal segregation solid impurity.
The present invention is undertaken enduring sauce by adding peanut protein powder, bamboo extractive and HFCS, can prevent the unstable situations such as the layering of finished product from occurring, ensure that the stability of product, compared with traditional handicraft, the peanut butter that the present invention prepares does not add hydrogenated oil and fat and various emulsifying agent, nutrient health.In addition, in traditional handicraft, in order to prevent peanut fat oxidation, need to carry out associative operation at low temperatures, therefore, be difficult to the product obtaining giving off a strong fragrance, or directly add peanut essence and carry out improving product local flavor, and present invention adds bamboo extractive, enable to endure sauce at about 95 DEG C, endure sauce process and produce strong peanut flavor, significantly improve product quality.After adding bamboo extractive simultaneously, peanut butter is added and improves immunity, antifatigue, hypoglycemic effect.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme of the present invention is described further.
Embodiment 1:
(1) defibrination: peanut shells, 85 DEG C dry 1h, remove scarlet after, break into thick slurry with beater, then wear into peanut slurries by colloid mill;
(2) endure sauce: by mass, get peanut slurries 100kg, add 2kg peanut protein powder, 2kg bamboo extractive, 20kg HFCS, heat while stirring under airtight condition, and endure sauce 16h in 85 DEG C;
(3) homogeneous is filling: 85 DEG C of hot-water sterilization functions used in advance by homogenizer, is cooled to 60 DEG C by enduring the peanut butter that sauce step obtains, filling finished product peanut butter after homogeneous under 20Mpa condition;
Described bamboo extractive is prepared by following methods: the leaf of bamboo is cleaned, and pulverizes, add the distilled water of 15 times of leaf of bamboo quality in 75 DEG C after drying, 4h is extracted in 60 DEG C of decompressions, filter, concentrated 3 times of filter vacuum, after refrigeration 24h, after centrifugal segregation solid impurity, obtain bamboo extractive.
Embodiment 2:
(1) defibrination: peanut shells, toast, remove scarlet after, break into thick slurry with beater, then wear into peanut slurries by colloid mill;
(2) endure sauce: by mass, get peanut slurries 100kg, add 5kg peanut protein powder, 5kg bamboo extractive, 10kg HFCS, heat while stirring under airtight condition, and endure sauce 8h in 95 DEG C;
(3) homogeneous is filling: 85 DEG C of hot-water sterilization functions used in advance by homogenizer, is cooled to 65 DEG C by enduring the peanut butter that sauce step obtains, filling finished product peanut butter after homogeneous under 30Mpa condition;
Described bamboo extractive is prepared by following methods: the leaf of bamboo is cleaned, and pulverizes, add the distilled water of 25 times of leaf of bamboo quality in 85 DEG C after drying, 2h is extracted in 70 DEG C of decompressions, filter, concentrated 5 times of filter vacuum, after refrigeration 24h, after centrifugal segregation solid impurity, obtain bamboo extractive.
Embodiment 3:
(1) defibrination: peanut shells, toast, remove scarlet after, break into thick slurry with beater, then wear into peanut slurries by colloid mill;
(2) endure sauce: by mass, get peanut slurries 100kg, add 3kg peanut protein powder, 4kg bamboo extractive, 15kg HFCS, heat while stirring under airtight condition, and endure sauce 12h in 90 DEG C;
(3) homogeneous is filling: 85 DEG C of hot-water sterilization functions used in advance by homogenizer, is cooled to 60 DEG C by enduring the peanut butter that sauce step obtains, filling finished product peanut butter after homogeneous under 25Mpa condition;
Described bamboo extractive is prepared by following methods: the leaf of bamboo is cleaned, and pulverizes, add the distilled water of 20 times of leaf of bamboo quality in 80 DEG C after drying, 3h is extracted in 65 DEG C of decompressions, filter, concentrated 4 times of filter vacuum, after refrigeration 24h, after centrifugal segregation solid impurity, obtain bamboo extractive.
Claims (1)
1. a preparation method for peanut butter, is characterized in that, making step is as follows:
(1) defibrination: peanut shells, toast, remove scarlet after, break into thick slurry with beater, then wear into peanut slurries by colloid mill;
(2) endure sauce: by mass, get 100 parts, peanut slurries, add 2-5 part peanut protein powder, 2-5 part bamboo extractive, 10-20 part HFCS, heat while stirring under airtight condition, and endure sauce 8-16h in 85-95 DEG C;
(3) homogeneous is filling: 85 DEG C of hot-water sterilization functions used in advance by homogenizer, is cooled to 60-65 DEG C by enduring the peanut butter that sauce step obtains, filling finished product peanut butter after homogeneous under 20-30Mpa condition;
Described bamboo extractive is prepared by following methods: the leaf of bamboo is cleaned, and pulverizes, add the distilled water of 15-25 times of leaf of bamboo quality in 75-85 DEG C after drying, 2-4h is extracted in 60-70 DEG C of decompression, filter, filter vacuum concentrates 3-5 doubly, obtains bamboo extractive after refrigeration 24h after centrifugal segregation solid impurity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525815.6A CN105011242B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of peanut butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525815.6A CN105011242B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of peanut butter |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105011242A true CN105011242A (en) | 2015-11-04 |
| CN105011242B CN105011242B (en) | 2018-08-21 |
Family
ID=54401843
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510525815.6A Active CN105011242B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of peanut butter |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105011242B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865371A (en) * | 2017-12-20 | 2018-04-03 | 成都新柯力化工科技有限公司 | A kind of preparation method of health care peanut sauce food |
| CN108450880A (en) * | 2018-05-16 | 2018-08-28 | 基快富食品（中国）有限公司 | It is a kind of can be with the production technology for the peanut flavor sauce that sauce rifle uses |
| CN112220019A (en) * | 2020-09-29 | 2021-01-15 | 郎溪县傅家老屋食品有限公司 | Preparation method of peanut butter with oxidation resistance and without excessive internal heat |
| CN112471477A (en) * | 2020-11-20 | 2021-03-12 | 山东丰香园食品股份有限公司 | Preparation method of low-fat peanut butter |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63146767A (en) * | 1986-12-10 | 1988-06-18 | Eijiro Tsunoda | Preparation of seasoning consisting essentially of peanut and sesame |
| CN102972811A (en) * | 2012-12-16 | 2013-03-20 | 徐州市子房商业公司 | Production technology of peanut butter |
| CN103462113A (en) * | 2013-09-05 | 2013-12-25 | 夏华 | Processing method for medlar peanut butter |
| CN104256746A (en) * | 2014-09-28 | 2015-01-07 | 麻江县生产力促进中心有限责任公司 | Peanut butter |
| CN104720007A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Banana peanut butter production technology |
-
2015
- 2015-08-25 CN CN201510525815.6A patent/CN105011242B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63146767A (en) * | 1986-12-10 | 1988-06-18 | Eijiro Tsunoda | Preparation of seasoning consisting essentially of peanut and sesame |
| CN102972811A (en) * | 2012-12-16 | 2013-03-20 | 徐州市子房商业公司 | Production technology of peanut butter |
| CN103462113A (en) * | 2013-09-05 | 2013-12-25 | 夏华 | Processing method for medlar peanut butter |
| CN104720007A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Banana peanut butter production technology |
| CN104256746A (en) * | 2014-09-28 | 2015-01-07 | 麻江县生产力促进中心有限责任公司 | Peanut butter |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865371A (en) * | 2017-12-20 | 2018-04-03 | 成都新柯力化工科技有限公司 | A kind of preparation method of health care peanut sauce food |
| CN107865371B (en) * | 2017-12-20 | 2021-03-30 | 山东味正品康食品科技股份有限公司 | Preparation method of health-care peanut butter food |
| CN108450880A (en) * | 2018-05-16 | 2018-08-28 | 基快富食品（中国）有限公司 | It is a kind of can be with the production technology for the peanut flavor sauce that sauce rifle uses |
| CN112220019A (en) * | 2020-09-29 | 2021-01-15 | 郎溪县傅家老屋食品有限公司 | Preparation method of peanut butter with oxidation resistance and without excessive internal heat |
| CN112471477A (en) * | 2020-11-20 | 2021-03-12 | 山东丰香园食品股份有限公司 | Preparation method of low-fat peanut butter |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105011242B (en) | 2018-08-21 |
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| GR01 | Patent grant |