CN106107852A - A kind of processing method of safety and stability Semen arachidis hypogaeae tartar sauce - Google Patents
A kind of processing method of safety and stability Semen arachidis hypogaeae tartar sauce Download PDFInfo
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- CN106107852A CN106107852A CN201610582006.3A CN201610582006A CN106107852A CN 106107852 A CN106107852 A CN 106107852A CN 201610582006 A CN201610582006 A CN 201610582006A CN 106107852 A CN106107852 A CN 106107852A
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- arachidis hypogaeae
- semen arachidis
- semen
- beans
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- 210000000582 semen Anatomy 0.000 title claims abstract description 128
- 208000006558 Dental Calculus Diseases 0.000 title claims abstract description 14
- 235000015067 sauces Nutrition 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 50
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 50
- 238000000034 method Methods 0.000 claims abstract description 42
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 25
- 238000010025 steaming Methods 0.000 claims abstract description 18
- 239000008187 granular material Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 9
- 244000105624 Arachis hypogaea Species 0.000 claims description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 9
- 235000018262 Arachis monticola Nutrition 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 235000020232 peanut Nutrition 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 241000238631 Hexapoda Species 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 241000607479 Yersinia pestis Species 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 235000011888 snacks Nutrition 0.000 abstract description 9
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000011521 glass Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000012852 snack noodles Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The processing method that the present invention relates to a kind of safety and stability Semen arachidis hypogaeae tartar sauce, described preparation method includes the step that next coming in order are carried out: (1) Semen arachidis hypogaeae pretreatment；(2) Semen arachidis hypogaeae decortication；(3) Semen arachidis hypogaeae steaming and decocting；(4) the fried process of Semen arachidis hypogaeae；(5) Semen Sesami baking；(6) grind for the first time；(7) second time is ground；(8) homogenizing；(9) beans body, cooling, fill, sterilize, pack.It is an object of the invention to solve the uneven of Semen arachidis hypogaeae tartar sauce in the snack of Sha County, utilize modern processing simultaneously, produce nutritious, mouthfeel is good, mobility is strong, be difficult to the peanut butter of traditional Sha County mouthfeel of layering, storage period length.
Description
Technical field
The processing method that the present invention relates to a kind of safety and stability Semen arachidis hypogaeae tartar sauce, belongs to food fermentation and leads with brewing technique
Territory.
Background technology
Peanut butter is that Semen arachidis hypogaeae is through grinding the beans body adding the mixing of other appropriate amount of auxiliary materials.Peanut butter lures sliding mouth because of its exquisiteness
Sense, strong fragrance, is a kind of very popular food flavoring and flavouring agent.Peanut butter also known as " green Lac Bovis seu Bubali ", wherein rich in
Multivitamin, mineral, be the high nutrient density food of a kind of high-protein high-fat.Fat in peanut butter is the most single
Polyunsaturated fatty acid, it is possible to reduce body's cholesterol, to heart disease prevention have certain effect；It addition, U.S. guest sunset method Buddhist nun
Sub-university research finds that eating appropriate peanut butter every day can help to fat-reducing.
It is described as Sha County snack of " living fossil " of han nationality traditional food, originates from summer business week, Shanxi, the Song Zhongyuan Huanghe valley Chinese
Race's diet culture, has dense history culture basis among the people, captured rapidly fast food market, the whole nation from 2009, and cause solely
Special abundant, quickly on eat rhythm and moderate price, constantly fast-food market share is captured in expansion, has enjoyed great prestige at home and abroad.
Leading signboard snack noodles served with soy sauce, sesame butter, etc. in the snack of Sha County and steamed dumpling etc. all need peanut butter seasoning in addition, the mouthfeel of these snacks and peanut butter
Quality closely bound up.At present Sha County snack mostly is decentralized management, and peanut butter is very different, causes that different hotel owner's is same a little
Eating and have different mouthfeel, snack mouthfeel does not reaches unified standard, is unfavorable for long term growth.And the most a few products are asked
Topic, can impact whole Sha County snack brand.
Additionally the Semen arachidis hypogaeae tartar sauce of employing prior art processing is uneven, and nutrition leak is serious, and mouthfeel is poor, mobility
Layering weak, easy, storage period are shorter.
Summary of the invention
In order to solve above-mentioned technical problem, it is an object of the invention to provide the processing of a kind of safety and stability Semen arachidis hypogaeae tartar sauce
Method, the method not only solves the uneven of Semen arachidis hypogaeae tartar sauce in the snack of Sha County, utilizes modern processing simultaneously, produces
Go out nutritious, mouthfeel is good, mobility is strong, be difficult to the peanut butter of traditional Sha County mouthfeel of layering, storage period length.
Technical scheme is as follows:
A kind of processing method of safety and stability Semen arachidis hypogaeae tartar sauce, the step carried out including next coming in order:
(1) Semen arachidis hypogaeae pretreatment: select full, without insect pest, without the Ecological Property of Peanut Seeds that goes mouldy, once purged being placed in the saline of 5% is soaked
18～24 hours, period changed water 3～5 times；
(2) Semen arachidis hypogaeae decortication: step (1) processing Semen arachidis hypogaeae and is placed in cylinder stripping machine and carries out decortication process, drum rotation speed is 80
～100rpm；
(3) Semen arachidis hypogaeae steaming and decocting: steaming and decocting 5～10 minutes under the Semen arachidis hypogaeae 0.20～0.40MPa steam pressure after step (2) is peeled；
(4) the fried process of Semen arachidis hypogaeae: by step (3) process after Semen arachidis hypogaeae put into Vacuum frying machine, with Oleum Arachidis hypogaeae semen at 95 DEG C fried
30～40min, fried still absolute pressure ＜ 5mbar；
(5) Semen Sesami baking: by full grains, free from admixture, the clean Semen sesami Albae of moisture content ＜ 10%, be placed in microwave oven, microwave
Intensity 10W/g, toasts 20～30s；
(6) grind for the first time: Semen sesami Albae and white sugar that the Semen arachidis hypogaeae that processed fried for step (4), step (5) were toasted are pressed
20:4:3 mass proportioning spice, input control outlet temperature is that 75～80 DEG C of graters grind, and granule is 0.16～0.20
Millimeter, forms Semen arachidis hypogaeae just beans；
(7) second time is ground: adds 3～6 ‰ xanthan gum after Semen arachidis hypogaeae step (6) obtained just beans cooling, is placed in colloid mill
Carrying out secondary grinding, being ground to beans body granule is 9～50 microns, obtains fine grinding peanut butter；
(8) homogenizing: the fine grinding peanut butter that step (7) obtains is placed in homogenizer, carries out further granular under 40Mpa pressure
Process, obtain finished product beans body；
(9) beans body, cooling, fill, sterilize, pack: finished product beans body step (8) obtained is cooled to 30～35 DEG C, and fill is extremely
In vial, water dip sterilization 20～25min at 85～95 DEG C, rear cooling packing.
Compared with existing process technology, there is advantages that
1. the Semen arachidis hypogaeae tartar sauce using the present invention to make is the modulation according to tradition Sha County snack peanut butter, uses modern food
Toast fried technology, on the basis of ensureing tradition Sha County peanut butter local flavor, decrease the nutritive loss of Semen arachidis hypogaeae, reduce peanut butter
The probability of layering, extends storage time..
2. the integrated saline soak of the present invention and digesting technoloy, it is simple to the removal of potential aflatoxin, makes product safer；
On the one hand 3. the integrated steaming and decocting of the present invention and vacuum frying technique, instead of traditional stir-frying-technology, it is to avoid hot-spot and
Ripening is uneven, on the other hand, instead of tradition additional fat technique, adds the structure stability of product；
4. the present invention uses secondary to grind and homogenizing processes associating granular peanut pellets, increases peanut butter apparent viscosity, is difficult to
Sedimentation.Through the present invention make peanut butter mouthfeel is good, mobility by force, not with layering, storage period long, it is simple to transport storage.
Detailed description of the invention
(1) detailed description of the invention is as follows:
A kind of processing method of safety and stability Semen arachidis hypogaeae tartar sauce, the step carried out including next coming in order:
(1) Semen arachidis hypogaeae pretreatment: select full, without insect pest, without the Ecological Property of Peanut Seeds that goes mouldy, once purged being placed in the saline of 5% is soaked
18～24 hours, period changed water 3～5 times；
(2) Semen arachidis hypogaeae decortication: step (1) processing Semen arachidis hypogaeae and is placed in cylinder stripping machine and carries out decortication process, drum rotation speed is 80
～100rpm；
(3) Semen arachidis hypogaeae steaming and decocting: steaming and decocting 5～10 minutes under the Semen arachidis hypogaeae 0.20～0.40MPa steam pressure after step (2) is peeled；
(4) the fried process of Semen arachidis hypogaeae: by step (3) process after Semen arachidis hypogaeae put into Vacuum frying machine, with Oleum Arachidis hypogaeae semen at 95 DEG C fried
30～40min, fried still absolute pressure ＜ 5mbar；
(5) Semen Sesami baking: by full grains, free from admixture, the clean Semen sesami Albae of moisture content ＜ 10%, be placed in microwave oven, microwave
Intensity 10W/g, toasts 20～30s；
(6) grind for the first time: Semen sesami Albae and white sugar that the Semen arachidis hypogaeae that processed fried for step (4), step (5) were toasted are pressed
20:4:3 mass proportioning spice, input control outlet temperature is that 75～80 DEG C of graters grind, and granule is 0.16～0.20
Millimeter, forms Semen arachidis hypogaeae just beans；
(7) second time is ground: adds 3～6 ‰ xanthan gum after Semen arachidis hypogaeae step (6) obtained just beans cooling, is placed in colloid mill
Carrying out secondary grinding, being ground to beans body granule is 9～50 microns, obtains fine grinding peanut butter；
(8) homogenizing: the fine grinding peanut butter that step (7) obtains is placed in homogenizer, carries out further granular under 40Mpa pressure
Process, obtain finished product beans body；
(9) beans body, cooling, fill, sterilize, pack: finished product beans body step (8) obtained is cooled to 30～35 DEG C, and fill is extremely
In vial, water dip sterilization 20～25min at 85～95 DEG C, rear cooling packing.
(2) embodiment is as follows:
Below in conjunction with specific embodiment, the present invention will be described in detail.
Embodiment 1
A kind of processing method of safety and stability Semen arachidis hypogaeae tartar sauce, the step carried out including next coming in order:
(1) Semen arachidis hypogaeae pretreatment: select full, without insect pest, without the Ecological Property of Peanut Seeds that goes mouldy, once purged being placed in the saline of 5% is soaked
21 hours, period changed water 4 times；
(2) Semen arachidis hypogaeae decortication: step (1) processing Semen arachidis hypogaeae and is placed in cylinder stripping machine and carries out decortication process, drum rotation speed is
90rpm；
(3) Semen arachidis hypogaeae steaming and decocting: steaming and decocting 8 minutes under the Semen arachidis hypogaeae 0.30MPa steam pressure after step (2) is peeled；
(4) the fried process of Semen arachidis hypogaeae: by step (3) process after Semen arachidis hypogaeae put into Vacuum frying machine, with Oleum Arachidis hypogaeae semen at 95 DEG C fried
35min, fried still absolute pressure ＜ 5mbar；
(5) Semen Sesami baking: by full grains, free from admixture, the clean Semen sesami Albae of moisture content ＜ 10%, be placed in microwave oven, microwave
Intensity 10W/g, toasts 25s；
(6) grind for the first time: Semen sesami Albae and white sugar that the Semen arachidis hypogaeae that processed fried for step (4), step (5) were toasted are pressed
20:4:3 mass proportioning spice, input control outlet temperature is that 78 DEG C of graters grind, and granule is 0.18 millimeter, forms flower
Raw just beans；
(7) second time is ground: adds 5 ‰ xanthan gum after Semen arachidis hypogaeae step (6) obtained just beans cooling, is placed in colloid mill and carries out
Secondary grinds, and the beans body granule being ground to fine grinding peanut butter is 30 microns；
(8) homogenizing: the fine grinding peanut butter that step (7) obtains is placed in homogenizer, carries out further granular under 40Mpa pressure
Process, obtain finished product beans body；
(9) beans body, cooling, fill, sterilize, pack: finished product beans body step (8) obtained is cooled to 33 DEG C, and fill is to glass
In Ping, water dip sterilization 23min at 90 DEG C, rear cooling packing.
Embodiment 2
A kind of processing method of safety and stability Semen arachidis hypogaeae tartar sauce, the step carried out including next coming in order:
(1) Semen arachidis hypogaeae pretreatment: select full, without insect pest, without the Ecological Property of Peanut Seeds that goes mouldy, once purged being placed in the saline of 5% is soaked
18 hours, period changed water 3 times；
(2) Semen arachidis hypogaeae decortication: step (1) processing Semen arachidis hypogaeae and is placed in cylinder stripping machine and carries out decortication process, drum rotation speed is
80rpm；
(3) Semen arachidis hypogaeae steaming and decocting: steaming and decocting 5 minutes under the Semen arachidis hypogaeae 0.20MPa steam pressure after step (2) is peeled；
(4) the fried process of Semen arachidis hypogaeae: by step (3) process after Semen arachidis hypogaeae put into Vacuum frying machine, with Oleum Arachidis hypogaeae semen at 95 DEG C fried
30min, fried still absolute pressure ＜ 5mbar；
(5) Semen Sesami baking: by full grains, free from admixture, the clean Semen sesami Albae of moisture content ＜ 10%, be placed in microwave oven, microwave
Intensity 10W/g, toasts 20s；
(6) grind for the first time: Semen sesami Albae and white sugar that the Semen arachidis hypogaeae that processed fried for step (4), step (5) were toasted are pressed
20:4:3 mass proportioning spice, input control outlet temperature is that 75 DEG C of graters grind, and granule is 0.16 millimeter, forms flower
Raw just beans；
(7) second time is ground: adds 3 ‰ xanthan gum after Semen arachidis hypogaeae step (6) obtained just beans cooling, is placed in colloid mill and carries out
Secondary grinds, and the beans body granule being ground to fine grinding peanut butter is 9 microns；
(8) homogenizing: the fine grinding peanut butter that step (7) obtains is placed in homogenizer, carries out further granular under 40Mpa pressure
Process, obtain finished product beans body；
(9) beans body, cooling, fill, sterilize, pack: finished product beans body step (8) obtained is cooled to 30 DEG C, and fill is to glass
In Ping, water dip sterilization 20min at 85 DEG C, rear cooling packing.
Embodiment 3:
(1) Semen arachidis hypogaeae pretreatment: select full, without insect pest, without the Ecological Property of Peanut Seeds that goes mouldy, once purged being placed in the saline of 5% is soaked
24 hours, period changed water 5 times；
(2) Semen arachidis hypogaeae decortication: step (1) processing Semen arachidis hypogaeae and is placed in cylinder stripping machine and carries out decortication process, drum rotation speed is
100rpm；
(3) Semen arachidis hypogaeae steaming and decocting: steaming and decocting 10 minutes under the Semen arachidis hypogaeae 0.40MPa steam pressure after step (2) is peeled；
(4) the fried process of Semen arachidis hypogaeae: by step (3) process after Semen arachidis hypogaeae put into Vacuum frying machine, with Oleum Arachidis hypogaeae semen at 95 DEG C fried
40min, fried still absolute pressure ＜ 5mbar；
(5) Semen Sesami baking: by full grains, free from admixture, the clean Semen sesami Albae of moisture content ＜ 10%, be placed in microwave oven, microwave
Intensity 10W/g, toasts 30s；
(6) grind for the first time: Semen sesami Albae and white sugar that the Semen arachidis hypogaeae that processed fried for step (4), step (5) were toasted are pressed
20:4:3 mass proportioning spice, input control outlet temperature is that 80 DEG C of graters grind, and granule is 0.20 millimeter, forms flower
Raw just beans；
(7) second time is ground: adds 6 ‰ xanthan gum after Semen arachidis hypogaeae step (6) obtained just beans cooling, is placed in colloid mill and carries out
Secondary grinds, and the beans body granule being ground to fine grinding peanut butter is 50 microns；
(8) homogenizing: the fine grinding peanut butter that step (7) obtains is placed in homogenizer, carries out further granular under 40Mpa pressure
Process, obtain finished product beans body；
(9) beans body, cooling, fill, sterilize, pack: finished product beans body step (8) obtained is cooled to 35 DEG C, and fill is to glass
In Ping, water dip sterilization 25min at 95 DEG C, rear cooling packing.
Embodiment 4:
(1) Semen arachidis hypogaeae pretreatment: select full, without insect pest, without the Ecological Property of Peanut Seeds that goes mouldy, once purged being placed in the saline of 5% is soaked
18 hours, period changed water 5 times；
(2) Semen arachidis hypogaeae decortication: step (1) processing Semen arachidis hypogaeae and is placed in cylinder stripping machine and carries out decortication process, drum rotation speed is
80rpm；
(3) Semen arachidis hypogaeae steaming and decocting: steaming and decocting 5 minutes under the Semen arachidis hypogaeae 0.40MPa steam pressure after step (2) is peeled；
(4) the fried process of Semen arachidis hypogaeae: by step (3) process after Semen arachidis hypogaeae put into Vacuum frying machine, with Oleum Arachidis hypogaeae semen at 95 DEG C fried
40min, fried still absolute pressure ＜ 5mbar；
(5) Semen Sesami baking: by full grains, free from admixture, the clean Semen sesami Albae of moisture content ＜ 10%, be placed in microwave oven, microwave
Intensity 10W/g, toasts 20s；
(6) grind for the first time: Semen sesami Albae and white sugar that the Semen arachidis hypogaeae that processed fried for step (4), step (5) were toasted are pressed
20:4:3 mass proportioning spice, input control outlet temperature is that 80 DEG C of graters grind, and granule is 0.16 millimeter, forms flower
Raw just beans；
(7) second time is ground: adds 6 ‰ xanthan gum after Semen arachidis hypogaeae step (6) obtained just beans cooling, is placed in colloid mill and carries out
Secondary grinds, and the beans body granule being ground to fine grinding peanut butter is 9 microns；
(8) homogenizing: the fine grinding peanut butter that step (7) obtains is placed in homogenizer, carries out further granular under 40Mpa pressure
Process, obtain finished product beans body；
(9) beans body, cooling, fill, sterilize, pack: finished product beans body step (8) obtained is cooled to 35 DEG C, and fill is to glass
In Ping, water dip sterilization 25min at 85 DEG C, rear cooling packing.
Embodiment 5:
(1) Semen arachidis hypogaeae pretreatment: select full, without insect pest, without the Ecological Property of Peanut Seeds that goes mouldy, once purged being placed in the saline of 5% is soaked
24 hours, period changed water 3 times；
(2) Semen arachidis hypogaeae decortication: step (1) processing Semen arachidis hypogaeae and is placed in cylinder stripping machine and carries out decortication process, drum rotation speed is
100rpm；
(3) Semen arachidis hypogaeae steaming and decocting: steaming and decocting 5～10 minutes under the Semen arachidis hypogaeae 0.20MPa steam pressure after step (2) is peeled；
(4) the fried process of Semen arachidis hypogaeae: by step (3) process after Semen arachidis hypogaeae put into Vacuum frying machine, with Oleum Arachidis hypogaeae semen at 95 DEG C fried
40min, fried still absolute pressure ＜ 5mbar；
(5) Semen Sesami baking: by full grains, free from admixture, the clean Semen sesami Albae of moisture content ＜ 10%, be placed in microwave oven, microwave
Intensity 10W/g, toasts 20s；
(6) grind for the first time: Semen sesami Albae and white sugar that the Semen arachidis hypogaeae that processed fried for step (4), step (5) were toasted are pressed
20:4:3 mass proportioning spice, input control outlet temperature is that 80 DEG C of graters grind, and granule is 0.16 millimeter, forms flower
Raw just beans；
(7) second time is ground: adds 6 ‰ xanthan gum after Semen arachidis hypogaeae step (6) obtained just beans cooling, is placed in colloid mill and carries out
Secondary grinds, and the beans body granule being ground to fine grinding peanut butter is 9 microns；
(8) homogenizing: the fine grinding peanut butter that step (7) obtains is placed in homogenizer, carries out further granular under 40Mpa pressure
Process, obtain finished product beans body；
(9) beans body, cooling, fill, sterilize, pack: finished product beans body step (8) obtained is cooled to 35 DEG C, and fill is to glass
In Ping, water dip sterilization 25min at 85 DEG C, rear cooling packing.
The foregoing is only embodiments of the invention, not thereby limit the scope of the claims of the present invention, every utilize this
Equivalent structure or equivalence flow process that bright description is made convert, or are directly or indirectly used in other relevant technology necks
Territory, is the most in like manner included in the scope of patent protection of the present invention.
Claims (1)
1. the processing method of a safety and stability Semen arachidis hypogaeae tartar sauce, it is characterised in that: include the step that next coming in order are carried out:
(1) Semen arachidis hypogaeae pretreatment: select full, without insect pest, without the Ecological Property of Peanut Seeds that goes mouldy, once purged being placed in the saline of 5% is soaked
18～24 hours, period changed water 3～5 times；
(2) Semen arachidis hypogaeae decortication: step (1) processing Semen arachidis hypogaeae and is placed in cylinder stripping machine and carries out decortication process, drum rotation speed is 80
～100rpm；
(3) Semen arachidis hypogaeae steaming and decocting: steaming and decocting 5～10 minutes under the Semen arachidis hypogaeae 0.20～0.40MPa steam pressure after step (2) is peeled；
(4) the fried process of Semen arachidis hypogaeae: by step (3) process after Semen arachidis hypogaeae put into Vacuum frying machine, with Oleum Arachidis hypogaeae semen at 95 DEG C fried
30～40min, fried still absolute pressure ＜ 5mbar；
(5) Semen Sesami baking: by full grains, free from admixture, the clean Semen sesami Albae of moisture content ＜ 10%, be placed in microwave oven, microwave
Intensity 10W/g, toasts 20～30s；
(6) grind for the first time: Semen sesami Albae and white sugar that the Semen arachidis hypogaeae that processed fried for step (4), step (5) were toasted are pressed
20:4:3 mass proportioning spice, input control outlet temperature is that 75～80 DEG C of graters grind, and granule is 0.16～0.20
Millimeter, forms Semen arachidis hypogaeae just beans；
(7) second time is ground: adds 3～6 ‰ xanthan gum after Semen arachidis hypogaeae step (6) obtained just beans cooling, is placed in colloid mill
Carrying out secondary grinding, being ground to beans body granule is 9～50 microns, obtains fine grinding peanut butter；
(8) homogenizing: the fine grinding peanut butter that step (7) obtains is placed in homogenizer, carries out further granular under 40Mpa pressure
Process, obtain finished product beans body；
(9) beans body, cooling, fill, sterilize, pack: finished product beans body step (8) obtained is cooled to 30～35 DEG C, and fill is extremely
In vial, water dip sterilization 20～25min at 85～95 DEG C, rear cooling packing.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123567A (en) * | 2018-08-31 | 2019-01-04 | 三原徐杨食品有限责任公司 | One cultivates peanut sauce and preparation method thereof |
| CN113243509A (en) * | 2021-06-04 | 2021-08-13 | 沈阳农业大学 | Preparation method of composite Chinese chestnut and peanut butter and composite Chinese chestnut and peanut butter |
| 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726778A (en) * | 2012-06-18 | 2012-10-17 | 刘浩然 | Spicy sesame peanut paste, and preparation method thereof |
| CN103238821A (en) * | 2013-05-21 | 2013-08-14 | 广东嘉豪食品股份有限公司 | Preparation method of easy-to-apply low-fat peanut mayonnaise |
-
2016
- 2016-07-22 CN CN201610582006.3A patent/CN106107852A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726778A (en) * | 2012-06-18 | 2012-10-17 | 刘浩然 | Spicy sesame peanut paste, and preparation method thereof |
| CN103238821A (en) * | 2013-05-21 | 2013-08-14 | 广东嘉豪食品股份有限公司 | Preparation method of easy-to-apply low-fat peanut mayonnaise |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123567A (en) * | 2018-08-31 | 2019-01-04 | 三原徐杨食品有限责任公司 | One cultivates peanut sauce and preparation method thereof |
| CN113243509A (en) * | 2021-06-04 | 2021-08-13 | 沈阳农业大学 | Preparation method of composite Chinese chestnut and peanut butter and composite Chinese chestnut and peanut butter |
| 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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