CN105876511A - Processing and preparation method of flavored peanut butter - Google Patents
Processing and preparation method of flavored peanut butter Download PDFInfo
- Publication number
- CN105876511A CN105876511A CN201410676140.0A CN201410676140A CN105876511A CN 105876511 A CN105876511 A CN 105876511A CN 201410676140 A CN201410676140 A CN 201410676140A CN 105876511 A CN105876511 A CN 105876511A
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- preparation
- peanut butter
- processing
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- peanut
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Abstract
The present invention discloses a processing and preparation method of flavored peanut butter. Peanut kernels are used as raw materials, other accessory materials are added, the mixture is blended, and the finished products are prepared. The finished products have delicate mouthfeel and mellow peanut flavor can be directly used as seasonings to be applied on Chinese and western meals, can also be used as seasonings for cooking, and can also be used for the preparation of fillings of cakes and small food, and are large in market demands.
Description
Technical field
The present invention relates to food processing and make field, be specifically related to a kind of local flavor peanut butter processing
And the method for preparation.
Background technology
(Groundnut products) is not only of high nutritive value, and also has the Semen arachidis hypogaeae fragrance of tempting appetite, deeply by people
Welcome.In numerous (Groundnut products), peanut butter is with the mouthfeel of its exquisiteness, strong flower
Raw local flavor and good processing characteristics and the most well-known.Peanut butter of many uses, both can be direct
In being used as, the condiment of western-style food tablespread, it is possible to as flavoring agent for cooking, it may also be used for system
Make the stuffing material of cake, snack food, the huge market demand.
Summary of the invention
It is an object of the invention to provide the processing of a kind of local flavor peanut butter and the method for preparation thereof.
The present invention realizes with following technical scheme:
Material choice--burn and cooling--demoulding and rinsing--making beating and micro-mill--allotment--homogenizing
--concentrate and sterilize--canned and the operation such as sterilization realizes.
Detailed description of the invention
1, material choice: select the Semen arachidis hypogaeae that matter is good
2, burn and cooling: the Semen arachidis hypogaeae chosen is put into burn about 4-6 minute in boiling water,
Pick up the most rapidly and put in cold water and cool down rapidly, make the scarlet film of Semen arachidis hypogaeae in shock heating quenching
Middle first expansion after-contraction is wrinkling, it is simple to striping.
3, demoulding and rinsing: manual rubbing gently can be used to remove clothing film, and float with flowing clear water
Wash clean.
4, making beating and micro-mill: the Semen arachidis hypogaeae beater after rinsing is broken into unscreened stock, then passes through glue
Body wears into fine and smooth serosity.
5, allotment: proportion scale is 50 kilograms of Semen arachidis hypogaeae serosity, white sugar 60 kilograms, Eucheuma gelatinosum
300 grams.In advance sucrose is made into the concentrated sugar liquid of 70% concentration, with a small amount of hot water by swelling for Eucheuma gelatinosum all
Even.Then all materials are placed in stainless steel burden drum mediation uniformly.
6, homogenizing: deployed feed liquid is carried out homogenizing with the pressure of 40 MPas in homogenizer,
Make the granule in slurry finer and smoother, beneficially the stablizing of end product quality and local flavor.
7, concentrate and sterilize: for keeping nutritional labeling and the local flavor of product, using cryogenic vacuum dense
Contracting, concentration condition is 60-70 DEG C, 0.08-0.09 MPa, solid to concentrate solubility in rear slurry
Shape thing content reaches 62%-65% and is advisable.When concentration reaches above-mentioned requirements, close vacuum pump,
Release vacuum, rapidly beans body is heated to 95 DEG C, maintains and sterilize for 50 seconds, vertical after completing
I.e. enter canned operation.
8, canned and sterilization: four rotation vials and bottle cap are sterilized with steam or boiling water in advance, protects
Hold beans temperature to bottle more than 85 DEG C, and slightly interspace, by vacuum seamer lidstock.
Sealed cans be placed in normal pressure boiling water holding within 10 minutes, sterilize, after completing step by step water-cooled to 37
About DEG C, dry tank free surface moisture, i.e. obtain finished product.
Claims (1)
1. a local flavor peanut butter processing and the method for preparation thereof, it is characterised in that include using with lower section
Method:
1, material allocation: proportion scale is 50 kilograms of Semen arachidis hypogaeae serosity, white sugar 60 kilograms, ocean
Dish 300 grams.In advance sucrose is made into the concentrated sugar liquid of 70% concentration, with a small amount of hot water, Eucheuma gelatinosum is molten
Swollen uniformly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410676140.0A CN105876511A (en) | 2014-11-20 | 2014-11-20 | Processing and preparation method of flavored peanut butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410676140.0A CN105876511A (en) | 2014-11-20 | 2014-11-20 | Processing and preparation method of flavored peanut butter |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105876511A true CN105876511A (en) | 2016-08-24 |
Family
ID=56698639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410676140.0A Pending CN105876511A (en) | 2014-11-20 | 2014-11-20 | Processing and preparation method of flavored peanut butter |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105876511A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876471A (en) * | 2014-11-20 | 2016-08-24 | 梁京林 | Processing and manufacturing method of special garlic flavored chickens |
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931978A (en) * | 2014-03-31 | 2014-07-23 | 李梅 | Heat-resisting baking fruit jam |
-
2014
- 2014-11-20 CN CN201410676140.0A patent/CN105876511A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931978A (en) * | 2014-03-31 | 2014-07-23 | 李梅 | Heat-resisting baking fruit jam |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876471A (en) * | 2014-11-20 | 2016-08-24 | 梁京林 | Processing and manufacturing method of special garlic flavored chickens |
| 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 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Liang Jinglin Document name: Notification of Publication and of Entering the Substantive Examination Stage of the Application for Invention |
|
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |
|
| WD01 | Invention patent application deemed withdrawn after publication |