CN106666609A - Rich-flavor and long-shelf life peanut powder and preparation process thereof - Google Patents
Rich-flavor and long-shelf life peanut powder and preparation process thereof Download PDFInfo
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- CN106666609A CN106666609A CN201510760671.2A CN201510760671A CN106666609A CN 106666609 A CN106666609 A CN 106666609A CN 201510760671 A CN201510760671 A CN 201510760671A CN 106666609 A CN106666609 A CN 106666609A
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- Prior art keywords
- fatss
- oils
- arachidis hypogaeae
- powder
- semen arachidis
- Prior art date
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- 239000000843 powder Substances 0.000 title claims abstract description 220
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 135
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 135
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 135
- 235000020232 peanut Nutrition 0.000 title claims abstract description 135
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 241001553178 Arachis glabrata Species 0.000 title abstract 7
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 52
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 50
- 235000013305 food Nutrition 0.000 claims abstract description 36
- 239000004519 grease Substances 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims description 128
- 210000000582 semen Anatomy 0.000 claims description 113
- 235000014593 oils and fats Nutrition 0.000 claims description 109
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- 238000002156 mixing Methods 0.000 claims description 39
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 28
- 239000004094 surface-active agent Substances 0.000 claims description 26
- 235000019197 fats Nutrition 0.000 claims description 23
- 239000000654 additive Substances 0.000 claims description 17
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- 238000005469 granulation Methods 0.000 claims description 15
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- 239000000203 mixture Substances 0.000 claims description 12
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 10
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- QSHVAZMOLNGWSY-UHFFFAOYSA-N 3-butyl-4-methoxyphenol Chemical group CCCCC1=CC(O)=CC=C1OC QSHVAZMOLNGWSY-UHFFFAOYSA-N 0.000 claims description 5
- 244000020551 Helianthus annuus Species 0.000 claims description 5
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 5
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 claims description 5
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 claims description 5
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 claims description 5
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- -1 chelating agen Substances 0.000 claims description 5
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 150000002500 ions Chemical class 0.000 claims description 5
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- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 235000019219 chocolate Nutrition 0.000 claims description 4
- 150000002333 glycines Chemical class 0.000 claims description 4
- 210000004247 hand Anatomy 0.000 claims description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 4
- 235000015243 ice cream Nutrition 0.000 claims description 4
- 235000011962 puddings Nutrition 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 235000013618 yogurt Nutrition 0.000 claims description 4
- 241000218236 Cannabis Species 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 239000004067 bulking agent Substances 0.000 claims description 3
- 235000012970 cakes Nutrition 0.000 claims description 3
- 239000003086 colorant Substances 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000013402 health food Nutrition 0.000 claims description 3
- 235000020124 milk-based beverage Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 3
- 230000035764 nutrition Effects 0.000 claims description 3
- 235000012771 pancakes Nutrition 0.000 claims description 3
- 235000020265 peanut milk Nutrition 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 235000021314 Palmitic acid Nutrition 0.000 claims description 2
- 239000003623 enhancer Substances 0.000 claims description 2
- 239000000686 essence Substances 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 2
- 239000003381 stabilizer Substances 0.000 claims description 2
- FEXBEKLLSUWSIM-UHFFFAOYSA-N 2-Butyl-4-methylphenol Chemical class CCCCC1=CC(C)=CC=C1O FEXBEKLLSUWSIM-UHFFFAOYSA-N 0.000 claims 2
- 239000002736 nonionic surfactant Substances 0.000 claims 2
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 230000003647 oxidation Effects 0.000 abstract description 15
- 238000007254 oxidation reaction Methods 0.000 abstract description 15
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 230000003111 delayed effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 50
- 239000003925 fat Substances 0.000 description 20
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 15
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 15
- 229940030275 epigallocatechin gallate Drugs 0.000 description 15
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 14
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 14
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 14
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 14
- 239000005642 Oleic acid Substances 0.000 description 14
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 14
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 14
- 238000012360 testing method Methods 0.000 description 14
- 230000000694 effects Effects 0.000 description 7
- 230000003064 anti-oxidating effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 150000002989 phenols Chemical class 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 3
- 235000019483 Peanut oil Nutrition 0.000 description 3
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- 230000008859 change Effects 0.000 description 3
- 229910001873 dinitrogen Inorganic materials 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000020166 milkshake Nutrition 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 239000000312 peanut oil Substances 0.000 description 3
- 238000005453 pelletization Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000003442 weekly effect Effects 0.000 description 2
- WGVKWNUPNGFDFJ-CBIUGAAKSA-N (2R)-2,5,8-Trimethyl-2-(4,8,12-trimethyltridecyl)chroman-6-ol Chemical compound OC1=CC(C)=C2O[C@@](CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C WGVKWNUPNGFDFJ-CBIUGAAKSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
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- 150000002978 peroxides Chemical class 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
- QUEDXNHFTDJVIY-DQCZWYHMSA-N γ-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-DQCZWYHMSA-N 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
Landscapes
- Fats And Perfumes (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention relates to rich-flavor and long-shelf life peanut powder and a preparation process thereof, and particularly provides a peanut powder product and a preparation method thereof, and a food containing the peanut powder product. According to the present invention, the peanut powder product contains peanut powder, added grease and an optional antioxidant, and has characteristics of enhanced flavor, delayed peanut powder oxidation rate, and lasting flavor.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of longer peanut powder of shelf-life with rich flavor and
Its preparation technology.
Background technology
Peanut powder be Semen arachidis hypogaeae oil expression after peanut cake after dried, crushed made by powder.In peanut powder
Containing compounds such as protein, oils and fatss, saccharide, flavonoid, phenols, tannin, triterpene or steroids, can
For strengthening end product nutrition, quality structure, mouthfeel and providing peculiar flavour etc..The comprehensive utilization of peanut powder is just
One of main path increased economic efficiency in peanut industry chain is become.
Without amount of grease is contained in the peanut powder of defat, particularly containing substantial amounts of high unsaturated fatty acid
Sweet three ester and other oxidizable polar lipids so as in storage and the process of circulation, easily by air, temperature
The factors such as degree, illumination, metal ion affect oxidation deterioration, produce while peanut flavor is thin out displeased
Happy " losing Kazakhstan " abnormal smells from the patient, so as to reduce the nutritive value and commodity value of peanut powder.It is embodied in PV
The generation of the rising, the decrease of Semen arachidis hypogaeae fragrance and Oxidation of Fat and Oils taste of value.
At present, there is the peanut powder of partially skimmed and full defat on the market.Although full degreased peanut flour solves oil
The problem of lipid oxidation, but lose its distinctive Semen arachidis hypogaeae fragrance.And the shelf life of oil-containing peanut powder is very of short duration,
It is shorter to 1 month in the hotter southern shelf-life.To extend its shelf-life, it is necessary to add antioxidant,
Vacuum or nitrogen gas packing.But the direct additive effect of common antioxidants is not notable, vacuum or nitrogen gas packing exist
Easy broken bag in storage and transportation process, once packages in damaged condition, easily aoxidize.
Sun Gaofei etc. (research of prolongation Semen arachidis hypogaeae albumen powder shelf-life, Chinese grain and oil journal, 2009) once passed through
Add the mode of TBHQ and citric acid cooperation nitrogen gas packing to extend the peanut powder shelf-life.But it is this with dry-mixed
Mode add antioxidant and can use substantial amounts of antioxidant, its effect is undesirable and difficult control food peace
Full blast danger；Simultaneously higher breakage rate is had in actual production transportation intermediate package, so as to affect peanut powder
Quality, is not suitable for industrialized operation.
Therefore, only adding the mode of antioxidant or vacuum preservation can not efficiently solve asking for shelf-life
Topic.This area remains a need for providing the peanut powder of the raising of product sensory quality and shelf life extension.
The content of the invention
The purpose of the present invention includes improving the product quality of peanut powder product, extends the shelf of peanut powder product
Phase.Specifically, the present invention include strengthen peanut powder product local flavor, delay peanut powder oxidation rate and
Make peanut powder local flavor more longlasting.
The purpose of the present invention is realized by the way that peanut powder is mixed with a certain amount of oils and fatss.Further, originally
Invention also includes addition antioxidant, further to improve peanut powder oxidation stability, and obtains peanut flavor
To strengthening and continuing, so as to reach the purpose for improving product quality and extending shelf life.
The present invention is by the fat content and distribution mode in change powder body, and it is anti-optionally to coordinate addition to have
The additive of oxidation susceptibility, makes peanut powder local flavor and oxidation stability be significantly improved.
Therefore, first aspect present invention provides a kind of Semen arachidis hypogaeae powder product, the Semen arachidis hypogaeae powder product contain peanut powder,
The oils and fatss of addition and optional antioxidant.
In a specific embodiment, in the Semen arachidis hypogaeae powder product, oils and fatss account for Semen arachidis hypogaeae powder product gross weight
10%～30%.
In a specific embodiment, peanut powder and the weight proportion of the oils and fatss for being added are 100 weight portions flower
Fecula：The oils and fatss of 5～20 weight portions addition.
In a specific embodiment, peanut powder is to crush to be obtained after Semen arachidis hypogaeae oil expression, or Semen arachidis hypogaeae is Jing after grinding butter
Filter and be obtained after amount of grease.
In a specific embodiment, the peanut powder is the peanut powder of partially skimmed.
In a specific embodiment, the oils and fatss for being added are polished fat.
In a specific embodiment, the oils and fatss for being added are vegetable oil or animal oil.
In a specific embodiment, the oils and fatss for being added are Oleum Arachidis hypogaeae semen.
In a specific embodiment, the oils and fatss for being added be polished fat, selected from Oleum Brassicae campestriss, seed oil of sunflower,
Testa oryzae oil and Petiolus Trachycarpi oil.
In a specific embodiment, the Semen arachidis hypogaeae powder product contains peanut powder, the oils and fatss of addition and antioxidation
Agent.
In a specific embodiment, antioxidant selected from tert-butyl hydroquinone (TBHQ), citric acid,
Epigallocatechin gallate (EGCG) (EGCG), Herba Rosmarini Officinalis extract, tea polyphenols, mixed tocopherol,
In ascorbyl palmitate, 2,6- di-tert-butyl-4-methy phenols and tertiary butyl-4-hydroxy methoxybenzene
One or more.
In a specific embodiment, in terms of the weight of the oils and fatss for adding, the consumption of antioxidant is 50ppm
To 500ppm, such as 50ppm to 400ppm, 100ppm to 300ppm, 100ppm to 200ppm.
In a specific embodiment, the Semen arachidis hypogaeae powder product is also containing selected from surfactant and metal-chelating
The additive of agent.
In a specific embodiment, the surfactant is selected from ion-type, amphoteric ion type or nonionic
Type surfactant.
In a specific embodiment, the surfactant is selected from monoglyceride and phospholipid.
In a specific embodiment, the metal-chelator is selected from citric acid, sodium citrate and EDTA.
In a specific embodiment, in terms of the weight of the oils and fatss for adding, the consumption of the surfactant is
0.1%～2.0%, such as 0.1%～1.5%, 0.5%～1.5%, 0.8%～1.2%.
In a specific embodiment, institute is prepared by each composition mixing granulation by Semen arachidis hypogaeae powder product
State Semen arachidis hypogaeae powder product.
In a specific embodiment, the Semen arachidis hypogaeae powder product is powder type.
In a specific embodiment, the Semen arachidis hypogaeae powder product is packed form.
In a specific embodiment, the Semen arachidis hypogaeae powder product contains：13～17% oleic acid content be 42～
50% common peanut oil, the epigallocatechin gallate (EGCG) of 150～250ppm, and it is optional
0.8～1.2% phospholipid, optionally, the Semen arachidis hypogaeae powder product is prepared via mixing granulation.
In a specific embodiment, the Semen arachidis hypogaeae powder product contains：About 15% oleic acid content be 42～
50% common peanut oil, the epigallocatechin gallate (EGCG) of about 200ppm and about 1.0% phosphorus
Fat.
Second aspect present invention is related to a kind of method for preparing Semen arachidis hypogaeae powder product, and methods described is included Semen arachidis hypogaeae
The step of powder, oils and fatss and optional antioxidant mix.
In a specific embodiment, methods described includes mixing peanut powder, oils and fatss and optional antioxidant
The step of closing granulation.
In a specific embodiment, methods described also includes after mixing or mixing granulation to gained peanut powder
The step of being de-gassed process.
In a specific embodiment, in the Semen arachidis hypogaeae powder product, oils and fatss account for Semen arachidis hypogaeae powder product gross weight
10%～30%.
In a specific embodiment, peanut powder and the weight proportion of the oils and fatss are 100 weight portion peanut powders：
5～20 weight portion oils and fatss.
In a specific embodiment, peanut powder is to crush to be obtained after Semen arachidis hypogaeae oil expression, or Semen arachidis hypogaeae is Jing after grinding butter
Filter and be obtained after amount of grease.
In a specific embodiment, the peanut powder is the peanut powder of partially skimmed.
In a specific embodiment, the oils and fatss for being added are polished fat.
In a specific embodiment, the oils and fatss for being added are vegetable oil or animal oil.
In a specific embodiment, the oils and fatss for being added are Oleum Arachidis hypogaeae semen.
In a specific embodiment, the oils and fatss for being added be polished fat, selected from Oleum Brassicae campestriss, seed oil of sunflower,
Soybean oil, Testa oryzae oil and Petiolus Trachycarpi oil.
In a specific embodiment, the Semen arachidis hypogaeae powder product contains peanut powder, the oils and fatss of addition and antioxidation
Agent.
In a specific embodiment, antioxidant selected from tert-butyl hydroquinone (TBHQ), citric acid,
Epigallocatechin gallate (EGCG) (EGCG), Herba Rosmarini Officinalis extract, tea polyphenols, mixed tocopherol,
In ascorbyl palmitate, 2,6- di-tert-butyl-4-methy phenols and tertiary butyl-4-hydroxy methoxybenzene
One or more.
In a specific embodiment, in terms of the weight of the oils and fatss for adding, the consumption of antioxidant is 50ppm
To 500ppm, such as 50ppm to 400ppm, 100ppm to 300ppm, 100ppm to 200ppm.
In a specific embodiment, the Semen arachidis hypogaeae powder product is also containing selected from surfactant and metal-chelating
The additive of agent.
In a specific embodiment, the surfactant is selected from ion-type, amphoteric ion type or nonionic
Type surfactant.
In a specific embodiment, in terms of the weight of the oils and fatss for adding, the consumption of the surfactant is
0.1%～2.0%, such as 0.1%～1.5%, 0.5%～1.5%, 0.8%～1.2%.
In a specific embodiment, the surfactant is selected from monoglyceride and phospholipid.
In a specific embodiment, the metal-chelator is selected from citric acid, sodium citrate and EDTA.
In a specific embodiment, institute is prepared by each composition mixing granulation by Semen arachidis hypogaeae powder product
State Semen arachidis hypogaeae powder product.
In a specific embodiment, the Semen arachidis hypogaeae powder product is powder type.
In a specific embodiment, the Semen arachidis hypogaeae powder product is packed form.
In a specific embodiment, methods described includes：Peanut powder is stirred under the first mixing speed, plus
Enter oils and fatss, after the completion of under the second mixing speed stirring obtained by mixture.
In a specific embodiment, first mixing speed is less than second mixing speed.
In a specific embodiment, first mixing speed is usually 10-20Hz, second stirring
Speed is usually 15-30Hz.
In a specific embodiment, optional antioxidant and additive are dissolved in the oils and fatss.
Third aspect present invention provides the Semen arachidis hypogaeae powder product prepared using said method.
Fourth aspect present invention provides a kind of food, and the food contains the Semen arachidis hypogaeae powder product of the present invention.
In a specific embodiment, the food includes beverage, bakery, puffed food or freezes sweet
Food.
In a specific embodiment, the food is leisure food or health food.
In a specific embodiment, the food includes flavouring agent and stuffing material.
In a specific embodiment, the food is the ball of glutinous rice, confection, Yoghourt, milk tea, Rice ＆ peanut milk, corn
Beverage, BABAOZHOU, milk beverage, egg roll, cookiess, handss group, cookie, chocolate, ice cream, milk shake,
Pudding, steamed bun, dumpling, spring roll, lightly fried dumpling, pie, Flos Cannabiss, baked cake, pancake, bread, hand grasping pie or
Multi-layer steamed bread.
In a specific embodiment, the food comprising flour, oils and fatss, milk powder, egg albumen powder, Semen Glycines powder,
One or more in baking powder and additive.
In a specific embodiment, the additive includes sweeting agent, emulsifying agent, chelating agen, antioxidation
It is agent, flavoring agent, leaven, thickening agent, nutrition enhancer, coloring agent, edible essence, bulking agent, steady
Determine one or more in agent.
Compared with prior art, the present invention has advantages below：
1) present invention pins peanut flavor by peanut powder and oils and fatss mixing granulation, makes product fragrance more
It is strong and lasting is lasting；
2) present invention shows product powder granule oil-gas interfacial area by peanut powder and oils and fatss mixing granulation
Writing reduces, so as to reach the effect of preferable inhibited oxidation；
3) present invention is by peanut powder and oils and fatss mixing granulation, and coordinates addition adding with anti-oxidation function
Plus agent, antioxidant effect has pole to significantly improve.
Description of the drawings
Fig. 1：Addition antioxidant and surfactant after three weeks endoperoxides value (PV, vertical coordinate) change
Change.
Specific embodiment
Oxidation of Fat and Oils is considered as the main cause for causing peanut powder bad flavor, it is generally recognized that oil content in powder
Higher, the risk that it occurs oxidation deterioration is then higher, however it is discovered in the present invention that existing in powder systems certain
In the case of scope oils and fatss, there is greatly collaboration to increase for the contribution of antioxidant or other materials to oxidation stability
Effect is acted on.
Therefore, the present invention provides a kind of Semen arachidis hypogaeae powder product, and the Semen arachidis hypogaeae powder product contains peanut powder, the oil of addition
Fat and optional antioxidant and other additives.
Peanut powder can be from the peanut powder of common peanut, or the Semen arachidis hypogaeae from high oleic acid Semen arachidis hypogaeae
Powder.Common peanut oleic acid content is usually 40～50%.The content of Oleic acid is usual in the Semen arachidis hypogaeae of high oleic acid content
For more than 70%.Present invention is particularly directed to the prolongation of common peanut powder shelf-life.
Generally, from fresh peanut powder.The peanut powder is crushed after Semen arachidis hypogaeae oil expression and is obtained, or Semen arachidis hypogaeae
Filter Jing after grinding butter and be obtained after amount of grease.According to squeezing process and the difference of device parameter, peanut powder can have
There is the fat residue of different content scope.Therefore, peanut powder of the invention is usually the peanut powder of partially skimmed.
Although the peanut powder of complete defat can also be used, from from the point of view of reservation peanut flavor, preferred part
The peanut powder of defat.
Generally, including including oils and fatss Residual oil and the oils and fatss that additionally add, oils and fatss in Semen arachidis hypogaeae powder product of the present invention
Account for the 10%～30% of Semen arachidis hypogaeae powder product gross weight, such as 13%～28%, 15%～25%, 10%～25%,
10%～20%, 15%～30%.
Herein, " oils and fatss of addition ", " oils and fatss of Hui Tian " or similar terms refer to independent in physical space
Outside the peanut powder for the oils and fatss that re-mix with peanut powder.For example, although Oleum Arachidis hypogaeae semen is from flower
Squeezing in life is obtained, but the Oleum Arachidis hypogaeae semen that obtains of squeezing, when mixing with peanut powder again, the oil remains " addition
Oils and fatss " or " oils and fatss of Hui Tian ".
The oils and fatss of Hui Tian can be each vegetable oil or animal oil.For example, the oils and fatss of Hui Tian can be Semen arachidis hypogaeae
Oil, Oleum Brassicae campestriss, soybean oil, seed oil of sunflower, Testa oryzae oil and Petiolus Trachycarpi oil, or its any mixture.The oil of Hui Tian
Fat can be polished fat.
The amount for returning topping-up fat is usually：Every weight portion oils and fatss of 100 weight portion peanut powder 5～20, such as per 100
The weight portion oils and fatss of weight portion peanut powder 8～20,10～20 weight portion oils and fatss, 8～18 weight portion oils and fatss, 12～
20 weight portion oils and fatss, 8～15 weight portion oils and fatss.
According to different types of fats, the amount of Hui Tian can be different.Technical staff can determine Hui Tian according to normal experiment
Oils and fatss amount.For example, in a particular embodiment of the present invention, Oleum Arachidis hypogaeae semen is freshened if returning, without antioxygen
In the case of agent, the amount of Hui Tian is usually every weight portion Oleum Arachidis hypogaeae semen of 100 weight portion peanut powder 12～20.
If returning and freshening Oleum Brassicae campestriss, the amount of Hui Tian is usually every weight portion Oleum Brassicae campestriss of 100 weight portion peanut powder 5～20.
Preferably, Semen arachidis hypogaeae powder product of the invention also contains antioxidant.
Can be the various antioxidation for edible oil known in the art suitable for the antioxidant of the present invention
Agent, including but not limited to tert-butyl hydroquinone (TBHQ), citric acid, epigallo catechin Galla Turcica (Galla Helepensis)
Acid esters (EGCG), Herba Rosmarini Officinalis extract, tea polyphenols, mixed tocopherol, ascorbyl palmitate, 2,
One or more in 6- di-tert-butyl-4-methy phenols and tertiary butyl-4-hydroxy methoxybenzene.Tocopherol includes
Tocopherol α, β, γ and methyltocol.May used herein any two kinds, three kinds or all four kinds of tocopherols
Mixture.
The amount of the antioxidant for being added should meet the national standard of field of food.In the present invention, with what is added
The weight meter of oils and fatss, the consumption of antioxidant can be 50ppm to 500ppm, such as 50ppm to 400ppm,
100ppm to 300ppm, 100ppm to 200ppm.
In addition to antioxidant, the Semen arachidis hypogaeae powder product of the present invention can also be containing selected from surfactant and metal-chelating
The additive of agent.
Can be known in the art for field of food, especially oil suitable for the surfactant of the present invention
The various surfactants in fat field, including but not limited to ion-type, amphoteric ion type or non-ionic surface
Activating agent.For example, can be using monoglyceride and phospholipid.
In terms of the weight of the oils and fatss for adding, the consumption of the surfactant is 0.1%～2.0%, for example
0.1%～1.5%, 0.5%～1.5%, 0.8%～1.2%.Metal-chelator can be with it in ability
Conventional amount used known to domain is added in the Semen arachidis hypogaeae powder product of the present invention.
As the Semen arachidis hypogaeae powder product that can be used directly, can also contain the acceptable flavoring agent of other field of food,
Including but not limited to Sal and sugar etc..The consumption of these flavoring agents can determine according to practical situation.
The Semen arachidis hypogaeae powder product of the present invention is direct-edible, also can be used as a part for other food.Therefore, originally
Invention includes the various food prepared using Semen arachidis hypogaeae powder product of the present invention, including but not limited to beverage, baking
Roasting food, puffed food or frozen confectionery.
For example, food is leisure food or health food, or flavouring agent and stuffing material.For example, can be by this
The Semen arachidis hypogaeae powder product of invention makes hotpot condiment, or makes the stuffing material of the ball of glutinous rice, steamed bun, bread, or
In being added to various beverages, or as being mixed in Yoghourt, chocolate, or be sprinkled upon ice cream, milk shake or
On pudding.
Therefore, food of the invention can include the ball of glutinous rice, confection, Yoghourt, milk tea, Rice ＆ peanut milk, cereal beverage,
BABAOZHOU, milk beverage, egg roll, cookiess, handss group, cookie, chocolate, ice cream, milk shake, pudding,
Steamed bun, dumpling, spring roll, lightly fried dumpling, pie, Flos Cannabiss, baked cake, pancake, bread, hand grasping pie or multi-layer steamed bread
Deng.
The food of the present invention can contain the various composition prepared needed for the food well known in the art, such as face
One or more in powder, oils and fatss, milk powder, egg albumen powder, Semen Glycines powder, baking powder and additive.It is described to add
Plus agent includes sweeting agent, emulsifying agent, chelating agen, antioxidant, flavoring agent, leaven, thickening agent, battalion
One or more in foster hardening agent, coloring agent, edible essence, bulking agent, stabilizer.
The Semen arachidis hypogaeae powder product of the present invention can be prepared by the method for mixing granulation.Generally, using mixing system
Grain machine is sufficiently stirred for peanut powder and oils and fatss to mix, and under the high-speed stirred of granulator, is formed by oils and fatss
Liquid bridge, makes Semen arachidis hypogaeae powder particles mutually bond, and reduces and air contact surfaces.
In the particular embodiment, peanut powder is stirred under the first mixing speed, is added and is stirred second after oils and fatss
Mix stirring gained mixture under speed.Oils and fatss can be slowly added to, so that peanut powder can be made to be fully contacted with oils and fatss.
Then stirred with the second mixing speed higher than the first mixing speed, be uniformly distributed in peanut powder to oils and fatss.
Generally, to mixing speed without particular restriction.For example, the first mixing speed can be 10-20Hz, the
Two mixing speeds can be 15-30Hz.
If Semen arachidis hypogaeae powder product is also containing antioxidant and/or other additives, can by antioxidant and/or its
Its additive is dissolved in oils and fatss, then oils and fatss is added in peanut powder again and is stirred.
To prevent excessive inclusion of air in whipping process, can adopt after vacuum stirring, or stirring and deaerate.
Semen arachidis hypogaeae powder product after mixing remains powdery, and granule may become big.Semen arachidis hypogaeae powder product can be sealed
Packaging.
In one particular embodiment of the present invention, Semen arachidis hypogaeae powder product of the invention contains：13～17% it is general
Logical Oleum Arachidis hypogaeae semen (oleic acid content is 42～50%) and the epigallo catechin Galla Turcica (Galla Helepensis) of 150～250ppm
Acid esters, prepares via mixing granulation.More specifically, Semen arachidis hypogaeae powder product of the invention contains：About 15%
Common peanut oil (oleic acid content be 42～50%) and about 200ppm epigallo catechin Galla Turcica (Galla Helepensis)
Acid esters, prepares via mixing granulation.In a specific embodiment, the Semen arachidis hypogaeae powder product contains about
0.8～1.2% phospholipid.
The present invention detects PV using following methods：Peanut powder is placed in low-temperature dark environment, adds petroleum ether：
Absolute ether (1:1) mix reagent, the liquid obtained after powder is filtered carries out vacuum and low temperature revolving, receives
Oil in collection revolving bottle.The oil that collection is obtained carries out PV detections according to GB/T5538-2005.
Other aspects of the present invention be due to this disclosure, to those skilled in the art it is aobvious and
It is clear to.
With reference to specific embodiment, the present invention is expanded on further.It should be understood that these embodiments are only used for
The bright present invention rather than restriction the scope of the present invention.The experiment side of unreceipted actual conditions in the following example
Method, generally determines according to national standard.If without corresponding national standard, according to general international standard,
Normal condition is carried out according to the condition proposed by manufacturer.Unless otherwise indicated, otherwise all of part
Number is weight portion, and all of percentage ratio is weight percentage.
As no specific instructions, various raw materials of the invention can be by being commercially available；Or according to this area
Conventional method is prepared.Unless otherwise defined or described herein, all specialties used herein are used with science
Language and the familiar same meaning of those skilled in the art institute.In addition it is any similar to described content or equal
Deng method and material all can be applicable in the inventive method.
In following embodiments or test case, flavor evaluation method is as follows：
By each embodiment and the sample of test case, group member's 9-12 names are judged by peanut powder specialty and is felt
Official evaluates, the Oxidation of Fat and Oils taste to sample, typical Semen arachidis hypogaeae fragrance, and oxidisation odour power is ranked up
And record.
Test case 1
Common peanut is toasted, decortication, after physical squeezing and crushing, take crushing 100 parts of peanut powder of gained,
Addition accounts for the oils and fatss (Oleum Arachidis hypogaeae semen or high oleic acid Oleum Brassicae campestriss) of peanut powder weight 5～20%, by peanut powder in mixing
(10Hz) mixing at a slow speed in granulator, is slowly added oils and fatss, then quick (20Hz) is stirred to oils and fatss and spent
It is uniformly distributed in fecula.Peanut powder is packed, room temperature keeps in dark place, a PV monitoring and wind are carried out weekly
Taste is evaluated.
Table 1：Return the peroxide value and flavor evaluation of topping-up fat two weeks after
Be can be seen that back by the experimental data of two weeks and add a range of high oleic acid Oleum Brassicae campestriss and common refine
Oleum Arachidis hypogaeae semen, and carry out pelletize, i.e. embodiment 4～10, have significant effect to delaying peanut powder oxidation rate
Really, and taste is better.And from the point of view of embodiment 3 and 5, place is de-gassed to powder after mixing granulation
Reason, also to delaying effect to play the role of forward direction.
Test case 2
Common peanut is toasted, decortication, after physical squeezing and crushing, take crushing 100 parts of peanut powder of gained,
Addition accounts for the Oleum Arachidis hypogaeae semen of peanut powder weight 15% (oleic acid content is 47.596%), and in oil Partial Antioxidation is added
Agent (water solublity, oil-soluble EGCG, represented with W and O, afterwards together) and surfactant (monoglyceride
And phospholipid, represented with D and L, afterwards together), peanut powder is mixed at a slow speed in mixer-granulator, slowly add
Plus oils and fatss, then quickly stir to oils and fatss and be uniformly distributed in peanut powder, peanut powder to be packed, 60 DEG C of baking ovens add
Speed experiment, carries out weekly a PV monitoring, and carries out flavor evaluation, as a result sees Fig. 1.
Table 2：Test each group respective operations scheme
Note：Additive addition is in terms of the weight of the oils and fatss for being added.T is degassing process.
As a result show, peanut powder carries out mixing granulation with oils and fatss, and adds antioxidant, i.e. embodiment 1,
With more preferably antioxidant effect, the dry blending process of reference examples 4 and 5, illustrate only to add antioxidant, nothing
Oils and fatss carry out mixing granulation, and antioxidant effect is not obvious；Coordinate antioxidant addition surfactant, as a result
Illustrate that oxidation rate can be slowed down within a period of time, collaboration increases antioxidant effect.
Sensory evaluation selectes 10 experienced subjective appreciation persons and peanut powder local flavor is scored.Will numbering
The peanut powder of 1-13 is separately numbered, and assessment officer gives a mark successively and local flavor description to it, then by evaluation knot
Fruit is summarized according to the order of former peanut powder label 1-13.
Subjective appreciation standard is from peanut flavor by by force to weak 5～1 points, dividing higher, and peanut flavor is stronger.Sense organ
Evaluate average mark and see the table below 3.
Table 3：Analyses Methods for Sensory Evaluation Results
Test case 3
Reference examples：By high oleic acid peanut powder (being purchased from Nutrin), its oil content is 14%, under being placed in room temperature,
After keeping in dark place one month, its PV value is surveyed for 3.5.
Embodiment：The weight portion of common peanut powder 100, returns 33 ° of refine Oleum Arachidis hypogaeae semen for adding 15% (with 100
The common peanut powder meter of weight portion), 1% phospholipid (in terms of refine Semen arachidis hypogaeae weight of oil), 200ppmTBHQ
(in terms of refine Semen arachidis hypogaeae weight of oil) and 100ppm water solublity EGCG (in terms of refine Semen arachidis hypogaeae weight of oil),
After pelletizing by test case 2, under being placed in room temperature, after keeping in dark place one month.Its PV value is surveyed for 2.1.
Description of test, adds antioxidant, and auxiliary addition surfactant adds not high oleic acid content oils and fatss with returning
Pelletize is carried out, with the antioxidant effect more excellent than high oleic acid source peanut powder.
Test case 4
Reference examples：After the weight portion of common peanut powder 100 is pelletized by test case 2, under being placed in normal temperature condition,
Keep in dark place after March.Its PV value is surveyed for 116.85.
Embodiment：The weight portion of common peanut powder 100, returns the Petiolus Trachycarpi oil for adding 15% (with the general of 100 weight portions
Logical peanut powder meter), make back topping-up fat group；The weight portion of common peanut powder 100 is separately taken, the palm fibre for adding 15% is returned
Palmitic acid oil (in terms of the common peanut powder of 100 weight portions), 1% phospholipid (in terms of Petiolus Trachycarpi weight of oil), 200ppm
TBHQ (in terms of Petiolus Trachycarpi weight of oil) and 100ppm water solublity EGCG (in terms of Petiolus Trachycarpi weight of oil), makes
Topping-up fat and antioxidant group are returned, after pelletizing by test case 2, under being placed in normal temperature condition, is kept in dark place three
Month.Survey its three month PV value and be respectively back topping-up group for 12.04 and time topping-up and antioxidant group 3.64.
Experimental result explanation, returns the oils and fatss and antioxidant of the high degree of saturation for adding non-Semen arachidis hypogaeae source to antioxidation
Effect has remarkable result.
Test case 5
Reference examples：After the weight portion of common peanut powder 100 is pelletized by test case 2, under being placed in normal temperature condition,
After keeping in dark place one week.Its PV value is surveyed for 6.00.
Embodiment：The weight portion of common peanut powder 100, returns the soybean oil for adding 15% (with the general of 100 weight portions
Logical peanut powder meter), make back topping-up fat group；Separately take the weight portion of common peanut powder 100, return add 15% it is big
Oleum Glycines (in terms of the common peanut powder of 100 weight portions), 200ppm water solublity EGCG are (with Semen sojae atricolor weight of oil
Meter), topping-up fat and antioxidant group are made back, after pelletizing by test case 2, under being placed in normal temperature condition, keep away
Light is preserved one week.Survey its first week PV value and be respectively back topping-up group for 2.10 and time topping-up and antioxidant group
1.21。
Experimental result explanation, returns the oils and fatss and antioxidant of the low degree of saturation for adding non-Semen arachidis hypogaeae source to antioxidation
Effect has remarkable result.
Claims (10)
1. a kind of Semen arachidis hypogaeae powder product, it is characterised in that the Semen arachidis hypogaeae powder product contains peanut powder, addition
Oils and fatss and optional antioxidant.
2. Semen arachidis hypogaeae powder product as claimed in claim 1, it is characterised in that the Semen arachidis hypogaeae powder product has
One or more features below：
(1) in the Semen arachidis hypogaeae powder product, the gross weight of the oils and fatss contained by the oils and fatss and peanut powder of addition itself is accounted for
The 10%～30% of Semen arachidis hypogaeae powder product gross weight；
(2) peanut powder and the weight proportion of the oils and fatss for being added are every weight of 100 weight portion peanut powder 5～20
The oils and fatss of amount part addition；
(3) peanut powder is to crush to be obtained after Semen arachidis hypogaeae oil expression, or Semen arachidis hypogaeae is filtered after amount of grease Jing after grinding butter
It is obtained；
(4) peanut powder is the peanut powder of partially skimmed；
(5) oils and fatss for being added are vegetable oil or animal oil；
(6) antioxidant is not eaten selected from tert-butyl hydroquinone, citric acid, epigallo catechin
Sub- acid esters, Herba Rosmarini Officinalis extract, tea polyphenols, mixed tocopherol, ascorbyl palmitate, the uncles of 2,6- bis-
One or more in butyl -4- methylphenols and tertiary butyl-4-hydroxy methoxybenzene；
(8) in terms of the weight of the oils and fatss for adding, the consumption of antioxidant is 50ppm to 500ppm；
(9) the Semen arachidis hypogaeae powder product is also containing the additive selected from surfactant and metal-chelator；With
(10) the Semen arachidis hypogaeae powder product is powder type.
3. Semen arachidis hypogaeae powder product as claimed in claim 1 or 2, it is characterised in that the peanut powder has
One or more features below：
A in () described Semen arachidis hypogaeae powder product, the gross weight of the oils and fatss contained by the oils and fatss and peanut powder of addition itself is accounted for
The 13%～25% of Semen arachidis hypogaeae powder product gross weight；
B () peanut powder is every weight of 100 weight portion peanut powder 8～20 with the weight proportion of the oils and fatss for being added
Amount part oils and fatss, such as 10～20 weight portion oils and fatss, 8～18 weight portion oils and fatss, 12～20 weight portion oils and fatss,
8～15 weight portion oils and fatss etc.；
C oils and fatss that () is added are polished fat, selected from Oleum Brassicae campestriss, seed oil of sunflower, Oleum Arachidis hypogaeae semen, Testa oryzae oil
And Petiolus Trachycarpi oil；
D () described Semen arachidis hypogaeae powder product contains peanut powder, the oils and fatss of addition and antioxidant；
E () in terms of the weight of the oils and fatss for adding, the consumption of antioxidant is 50ppm to 400ppm, for example
100ppm to 300ppm, 100ppm to 200ppm；
F () described Semen arachidis hypogaeae powder product also contains surfactant, the surfactant selected from ion-type,
Amphoteric ion type or nonionic surfactant, such as monoglyceride and phospholipid；
G () described Semen arachidis hypogaeae powder product also contains metal-chelator, the metal-chelator selected from citric acid,
Sodium citrate and EDTA；With
H () in terms of the weight of the oils and fatss for adding, the consumption of the surfactant is 0.1%～2.0%,
Such as 0.1%～1.5%, 0.5%～1.5%, 0.8%～1.2%.
It is 4. a kind of to prepare the method for Semen arachidis hypogaeae powder product, or the method for improving the product quality of Semen arachidis hypogaeae powder product,
Or the shelf life of prolongation Semen arachidis hypogaeae powder product, it is characterised in that methods described includes peanut powder, oils and fatss and appoints
The step of antioxidant of choosing mixes；
Optionally, methods described also includes following one or more features：
(1) in the Semen arachidis hypogaeae powder product, the gross weight of the oils and fatss contained by the oils and fatss and peanut powder of addition itself is accounted for
The 10%～30% of Semen arachidis hypogaeae powder product gross weight；
(2) every 100 weight portion peanut powder adds the oils and fatss of 5～20 weight portions；
(3) peanut powder is to crush to be obtained after Semen arachidis hypogaeae oil expression, or Semen arachidis hypogaeae is filtered after amount of grease Jing after grinding butter
It is obtained；
(4) peanut powder is the peanut powder of partially skimmed；
(5) oils and fatss are vegetable oil or animal oil；
(6) antioxidant is not eaten selected from tert-butyl hydroquinone, citric acid, epigallo catechin
Sub- acid esters, Herba Rosmarini Officinalis extract, tea polyphenols, mixed tocopherol, ascorbyl palmitate, the uncles of 2,6- bis-
One or more in butyl -4- methylphenols and tertiary butyl-4-hydroxy methoxybenzene；
(7) in terms of the weight of the oils and fatss for adding, the consumption of antioxidant is 50ppm to 500ppm；
(8) the Semen arachidis hypogaeae powder product is also containing the additive selected from surfactant and metal-chelator；With
(9) the Semen arachidis hypogaeae powder product is powder type.
5. method as claimed in claim 4, it is characterised in that methods described is included with next or many
Individual feature：
A in () described Semen arachidis hypogaeae powder product, the gross weight of the oils and fatss contained by the oils and fatss and peanut powder of addition itself is accounted for
The 13%～25% of Semen arachidis hypogaeae powder product gross weight；
B () every 100 weight portion peanut powder adds 8～20 weight portion oils and fatss, such as 10～20 weight portions oil
Fat, 8～18 weight portion oils and fatss, 12～20 weight portion oils and fatss, 8～15 weight portion oils and fatss etc.；
C () described oils and fatss are polished fat, selected from Oleum Brassicae campestriss, seed oil of sunflower, Oleum Arachidis hypogaeae semen, Testa oryzae oil and palm fibre
Palmitic acid oil；
D () described Semen arachidis hypogaeae powder product contains peanut powder, the oils and fatss of addition and antioxidant；
E () in terms of the weight of the oils and fatss for adding, the consumption of antioxidant is 50ppm to 400ppm, for example
100ppm to 300ppm, 100ppm to 200ppm；
F () described Semen arachidis hypogaeae powder product also contains surfactant, the surfactant selected from ion-type,
Amphoteric ion type or nonionic surfactant；
G () described Semen arachidis hypogaeae powder product also contains metal-chelator, the metal-chelator selected from citric acid,
Sodium citrate and EDTA；With
H () in terms of the weight of the oils and fatss for adding, the consumption of the surfactant is 0.1%～2.0%,
Such as 0.1%～1.5%, 0.5%～1.5%, 0.8%～1.2%.
6. the method as described in claim 4 or 5, it is characterised in that the method comprising the steps of：
I () stirs peanut powder under the first mixing speed, add oils and fatss, after the completion of in the second mixing speed
Lower stirring gained mixture；Preferably, first mixing speed is 10-20Hz, the second stirring speed
Spend for 15-30Hz, and first mixing speed is less than second mixing speed；Wherein, it is optional anti-
Oxidant and optional additive are dissolved in the oils and fatss；With
(ii) process is de-gassed to gained peanut powder after the mixing of step (i) or mixing granulation.
7. the Semen arachidis hypogaeae powder product for being prepared using method any one of claim 4-6.
8. a kind of food, the food contains claim 1-3 and the Semen arachidis hypogaeae powder product described in 7 any one.
9. food as claimed in claim 8, it is characterised in that the food is included with next or many
Individual feature：
(1) food is beverage, bakery, puffed food or frozen confectionery；
(2) food is leisure food or health food；With
(3) food includes flour, oils and fatss, milk powder, egg albumen powder, Semen Glycines powder, baking powder and additive
In one or more.
10. food as claimed in claim 9, it is characterised in that the food has with next or many
Individual feature：
A () described food is flavouring agent or stuffing material, or the ball of glutinous rice, confection, Yoghourt, milk tea, Rice ＆ peanut milk,
Cereal beverage, BABAOZHOU, milk beverage, egg roll, cookiess, handss group, cookie, chocolate, ice cream, milk
Former times, pudding, steamed bun, dumpling, spring roll, lightly fried dumpling, pie, Flos Cannabiss, baked cake, pancake, bread, handss are grabbed
Cake or multi-layer steamed bread；With
(b) described additive include sweeting agent, emulsifying agent, chelating agen, antioxidant, flavoring agent, send out
One kind in ferment agent, thickening agent, nutrition enhancer, coloring agent, edible essence, bulking agent, stabilizer or
It is various.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510760671.2A CN106666609B (en) | 2015-11-10 | 2015-11-10 | Peanut powder with rich flavor and long shelf life and preparation process thereof |
Applications Claiming Priority (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730287A (en) * | 2019-03-13 | 2019-05-10 | 江苏极宇生物科技有限公司 | A kind of preparation method seasoning shelled peanut |
| CN109953130A (en) * | 2017-12-14 | 2019-07-02 | 丰益(上海)生物技术研发中心有限公司 | A kind of heavy fragrant peanut oil product of low pollution object content and preparation method thereof |
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| US3901983A (en) * | 1974-02-13 | 1975-08-26 | Akihiro Matsunaga | Process for making defatted peanut flour |
| AU6455294A (en) * | 1993-06-22 | 1995-01-05 | Kraft Foods, Inc. | Reduced fat peanut butter product |
| AU688028B2 (en) * | 1994-05-06 | 1998-03-05 | Kraft Foods, Inc. | Method of making reduced calorie peanut products |
| CN101066088A (en) * | 2007-04-29 | 2007-11-07 | 北京纬路联合农业投资有限公司 | Process and fechnology of producing instant almond powder with cold squeezed almond dregs |
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| US3901983A (en) * | 1974-02-13 | 1975-08-26 | Akihiro Matsunaga | Process for making defatted peanut flour |
| AU6455294A (en) * | 1993-06-22 | 1995-01-05 | Kraft Foods, Inc. | Reduced fat peanut butter product |
| AU688028B2 (en) * | 1994-05-06 | 1998-03-05 | Kraft Foods, Inc. | Method of making reduced calorie peanut products |
| CN101066088A (en) * | 2007-04-29 | 2007-11-07 | 北京纬路联合农业投资有限公司 | Process and fechnology of producing instant almond powder with cold squeezed almond dregs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953130A (en) * | 2017-12-14 | 2019-07-02 | 丰益(上海)生物技术研发中心有限公司 | A kind of heavy fragrant peanut oil product of low pollution object content and preparation method thereof |
| CN109730287A (en) * | 2019-03-13 | 2019-05-10 | 江苏极宇生物科技有限公司 | A kind of preparation method seasoning shelled peanut |
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| CN106666609B (en) | 2020-02-18 |
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