CN105581181A

CN105581181A - Production method of bean-flavor peanut jam

Info

Publication number: CN105581181A
Application number: CN201410647412.4A
Authority: CN
Inventors: 刁志凯
Original assignee: Qingdao Agricultural University
Current assignee: Qingdao Agricultural University
Priority date: 2014-11-17
Filing date: 2014-11-17
Publication date: 2016-05-18

Abstract

The invention discloses a production method of bean-flavor peanut jam. The production method is characterized by especially comprising the following steps: step (1), baking peanut kernels; step (2), making finely grinded peanut-kernel powder; step (3), preparing fermented bean dregs; step (4), making apple pulp; step (5), preparing seasonings; and step (6), preparing peanut jam. The bean-flavor peanut jam processed according to the production method disclosed by the invention integrates healthcare functions of the bean dregs with vitamin components of the peanut kernels and the apple pulp. The bean-flavor peanut jam is delicate in taste and attractive in color and luster; moreover, the bean-flavor peanut jam can be blended into jam products of various flavors, such as a slight sweet flavor, a delicious spicy flavor and so on, according to requirements of the people. By performing strain fermentation treatment on the bean dregs, no residue is discharged during production process of the fermented bean curd; taste of the bean dreg is increased, so that the bean-flavor peanut jam has a mellow soy-sauce flavor; and the taste of the peanut sauce is also increased, so that the bean-flavor peanut jam has a very unique flavor. The jam produced from the apple pulp is rich in nutrition and suitable for people of all ages to eat.

Description

The preparation method of the raw jam of a kind of beans fragrant flower

Technical field

The invention belongs to (Groundnut products) manufacture technology field, be specifically related to the preparation method of the raw jam of a kind of beans fragrant flower.

Background technology

Peanut is a kind of herbaceous plant, contains rich in protein, fat and multivitamin. Vitamin K in peanut has anastalsis; Vitamin E and a certain amount of zinc, can strengthen memory, anti-aging, delays brain function decline, skin care; Vitamin C has the effect that reduces cholesterol, contributes to prevent and treat artery sclerosis, hypertension and coronary heart disease, resists growth of cancer cells and antidotal disease-prevention health function;

The soybean residue accessory substance producing in bean product production process is rich in cellulose, what have can be up to 50%, is extremely valuable food fiber vegetarian diet source, also has the nutriments such as protein and isoflavones in soybean residue, be the dietotherapy good merchantable brand of preventing diseases and keeping fit, human body is had to health care. But at present due to the restriction of processing technology, soybean residue is just processed when waste material or feed, has both polluted environment, wastes again resource.

Tradition peanut butter is to use through the shelled peanut of baking peeling to grind to form sauce, and after placing several days, the grease in sauce can be separated out from goods, assemble one deck peanut oil, and the bottom of sauce is deposited as hard bulk on the top of sauce; The tropism that this oily sauce separates, causes the grease that separates out oxidized so that become sour fast because of the protection that lost adipocyte plasma membrane, makes the original local flavor of product, organoleptic quality, shelf-life short.

For the more single problem of peanut butter taste in prior art, how on the basis of existing peanut butter, add the fragrant and fruital mouthfeel of beans, make it be rich in multivitamin and trace element, the demand that meets the people of different taste has important practical significance.

Summary of the invention

For problems of the prior art, the object of the present invention is to provide the preparation method of the raw jam of a kind of beans fragrant flower, the raw jam of beans fragrant flower processing, both merged the health care of bean dregs, also drawn the vitamin ingredients of peanut apple mud, not only delicate mouthfeel, color and luster is tempting, simultaneously also can be according to people's demand, be modulated into the sauce product of sweet light, fragrant various local flavors such as peppery.

The technical scheme that the present invention takes is:

A preparation method for the raw jam of beans fragrant flower, is characterized in that, specifically comprises the steps:

(1) peanut baking: clear water for peanut is cleaned to 2-3 time, be dispersed in pallet, the baking oven of putting into temperature and be 160-180 DEG C toasts 15-20min;

(2) system fine grinding peanut powder: the peanut after baking is cooled to 35 DEG C, and with blowing blowing decortication in skin machine, being placed on grinding machine for grinding to fineness is 120-140 object fineness;

(3) fermented soybean dregs processed: by after soybean residue boiling 8-12min, be poured in dustpan and spread out, be cooled to room temperature, carry out inoculated and cultured with mucor, cover Negundo Chastetree Leaf or other leaf in the above, spontaneous fermentation 7-8 days;

(4) apple butter processed: by apples peeling, put into beater and break into even apple butter, the syrup that contains 0.04-0.06% is endured to 108-114 DEG C, pouring apple butter into constantly stirs, while continuing to be heated to 118-122 DEG C, be adjusted to 3-4 with lemon acid adjust pH, lower the temperature with little fire;

(5) flavor enhancement processed: get according to percentage by weight bright red hot pepper end, the 3-5% cottonseed oil that 3-5% flour, 2-3% refined salt, 1.4-1.8% monosodium glutamate, 2-4% Pericarpium Zanthoxyli extract, 4-6% sweetener, 3-5% white wine, 1.3-1.6% bruised ginger, 2-4% garlic end, 4-6% minces and mix thoroughly;

(6) peanut jam processed: by above-mentioned fine grinding peanut powder, fermented soybean dregs and the apple butter making according to weight ratio 10:3:(1.6-1.8) ratio mix, add the flavor enhancement of mixture weight 2-3%, add the emulsifying agent of 0.2-0.3%, stir and make whole material uniform and stable.

Further, in the syrup in described step (4), the ratio of sugar and water is 2:3.

Further, in the process that the apple butter in described step (4) constantly stirs, press on stir-fry limit, limit.

Further, the sweetener in described step (5) is the mixture that xylitol and fructose erection weight form than 3:5.

Further, the Pericarpium Zanthoxyli extract in described step (5) is in the boiling water of Chinese prickly ash and 3 times of volumes after lixiviate 5-6min, filters the filtrate of gained.

Further, the emulsifying agent in described step (6) is the mixture that glyceryl monostearate and sucrose ester erection weight form than 2:3.

Beneficial effect of the present invention is:

The present invention is toasted, is made the step of fine grinding peanut powder, fermented soybean dregs processed, apple butter processed, flavor enhancement processed, peanut jam processed by peanut, the raw jam of beans fragrant flower processing, both merged the health care of bean dregs, also drawn the vitamin ingredients of peanut apple mud, not only delicate mouthfeel, color and luster is tempting, simultaneously also can be according to people's demand, be modulated into the sauce product of sweet light, fragrant various local flavors such as peppery.

In the present invention, bean dregs are carried out to secondary operations, by strain fermentation processing, while reaching production fermented bean curd, without waste sludge discharge, increased the mouthfeel of bean dregs, sauce is aromatic strongly fragrant, has increased again the mouthfeel of peanut butter simultaneously, and local flavor is very unique; The jam of making of apple butter, nutritious, the old and the young are edible all.

Detailed description of the invention

Embodiment 1

(1) peanut baking: clear water for peanut is cleaned 2 times, be dispersed in pallet, the baking oven of putting into temperature and be 160 DEG C toasts 20min;

(3) fermented soybean dregs processed: by after soybean residue boiling 8min, be poured in dustpan and spread out, be cooled to room temperature, carry out inoculated and cultured with mucor, cover Negundo Chastetree Leaf or other leaf in the above, spontaneous fermentation 8 days;

(4) apple butter processed: by apples peeling, put into beater and break into even apple butter, be that the syrup that 2:3 forms is endured to 108 DEG C by the ratio by sugar and water that contains 0.04-%, pouring apple butter into constantly stirs, press on stir-fry limit, limit, while continuing to be heated to 118 DEG C, be adjusted to 3 with lemon acid adjust pH, lower the temperature with little fire;

(5) flavor enhancement processed: get 3% flour, 2% refined salt, 1.4% monosodium glutamate, 2% bright red hot pepper end, 3% cottonseed oil being minced by Pericarpium Zanthoxyli extract, 4% sweetener being formed than 3:5 by xylitol and fructose erection weight, 3% white wine, 1.3% bruised ginger, the 2% garlic end, 4% of filtering gained after lixiviate 5min in the boiling water of Chinese prickly ash and 3 times of volumes according to percentage by weight and mix thoroughly;

(6) peanut jam processed: above-mentioned fine grinding peanut powder, fermented soybean dregs and the apple butter making mixed according to the ratio of weight ratio 10:3:1.6, add the flavor enhancement of mixture weight 2%, add 0.2% glyceryl monostearate and sucrose ester erection weight than the emulsifying agent of 2:3 composition, stir and make whole material uniform and stable.

Embodiment 2

(1) peanut baking: clear water for peanut is cleaned to 2-3 time, be dispersed in pallet, the baking oven of putting into temperature and be 170 DEG C toasts 15-20min;

(3) fermented soybean dregs processed: by after soybean residue boiling 10min, be poured in dustpan and spread out, be cooled to room temperature, carry out inoculated and cultured with mucor, cover Negundo Chastetree Leaf or other leaf in the above, spontaneous fermentation 8 days;

(4) apple butter processed: by apples peeling, put into beater and break into even apple butter, be that the syrup that 2:3 forms is endured to 110 DEG C by the ratio by sugar and water that contains 0.05%, pouring apple butter into constantly stirs, press on stir-fry limit, limit, while continuing to be heated to 120 DEG C, be adjusted to 3-4 with lemon acid adjust pH, lower the temperature with little fire;

(5) flavor enhancement processed: get 4% flour, 2.5% refined salt, 1.6% monosodium glutamate, 3% bright red hot pepper end, 4% cottonseed oil being minced by Pericarpium Zanthoxyli extract, 5% sweetener being formed than 3:5 by xylitol and fructose erection weight, 4% white wine, 1.5% bruised ginger, the 3% garlic end, 5% of filtering gained after lixiviate 6min in the boiling water of Chinese prickly ash and 3 times of volumes according to percentage by weight and mix thoroughly;

(6) peanut jam processed: above-mentioned fine grinding peanut powder, fermented soybean dregs and the apple butter making mixed according to the ratio of weight ratio 10:3:1.7, add the flavor enhancement of mixture weight 2-3%, add 0.3% glyceryl monostearate and sucrose ester erection weight than the emulsifying agent of 2:3 composition, stir and make whole material uniform and stable.

Embodiment 3

(1) peanut baking: clear water for peanut is cleaned 3 times, be dispersed in pallet, the baking oven of putting into temperature and be 180 DEG C toasts 15min;

(3) fermented soybean dregs processed: by after soybean residue boiling 12min, be poured in dustpan and spread out, be cooled to room temperature, carry out inoculated and cultured with mucor, cover Negundo Chastetree Leaf or other leaf in the above, spontaneous fermentation 7 days;

(4) apple butter processed: by apples peeling, put into beater and break into even apple butter, be that the syrup that 2:3 forms is endured to 114 DEG C by the ratio by sugar and water that contains 0.06%, pouring apple butter into constantly stirs, press on stir-fry limit, limit, while continuing to be heated to 122 DEG C, be adjusted to 3-4 with lemon acid adjust pH, lower the temperature with little fire;

(5) flavor enhancement processed: get 5% flour, 3% refined salt, 1.8% monosodium glutamate, 4% bright red hot pepper end, 5% cottonseed oil being minced by Pericarpium Zanthoxyli extract, 6% sweetener being formed than 3:5 by xylitol and fructose erection weight, 5% white wine, 1.6% bruised ginger, the 4% garlic end, 6% of filtering gained after lixiviate 6min in the boiling water of Chinese prickly ash and 3 times of volumes according to percentage by weight and mix thoroughly;

(6) peanut jam processed: above-mentioned fine grinding peanut powder, fermented soybean dregs and the apple butter making mixed according to the ratio of weight ratio 10:3:1.8, add the flavor enhancement of mixture weight 3%, add 0.3% glyceryl monostearate and sucrose ester erection weight than the emulsifying agent of 2:3 composition, stir and make whole material uniform and stable.

Claims

1. a preparation method for the raw jam of beans fragrant flower, is characterized in that, specifically comprises the steps:

2. the preparation method of the raw jam of a kind of beans fragrant flower according to claim 1, is characterized in that, in the syrup in described step (4), the ratio of sugar and water is 2:3.

3. the preparation method of the raw jam of a kind of beans fragrant flower according to claim 1, is characterized in that, in the process that the apple butter in described step (4) constantly stirs, press on stir-fry limit, limit.

4. the preparation method of the raw jam of a kind of beans fragrant flower according to claim 1, is characterized in that, the sweetener in described step (5) is that xylitol and fructose erection weight are than the mixture of 3:5 composition.

5. the preparation method of the raw jam of a kind of beans fragrant flower according to claim 1, is characterized in that, the Pericarpium Zanthoxyli extract in described step (5) is in the boiling water of Chinese prickly ash and 3 times of volumes after lixiviate 5-6min, the filtrate of filtering gained.

6. the preparation method of the raw jam of a kind of beans fragrant flower according to claim 1, is characterized in that, the emulsifying agent in described step (6) is that glyceryl monostearate and sucrose ester erection weight are than the mixture of 2:3 composition.