CN107296250A - A kind of preparation method of smear type sauce based food - Google Patents
A kind of preparation method of smear type sauce based food Download PDFInfo
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- CN107296250A CN107296250A CN201710445590.2A CN201710445590A CN107296250A CN 107296250 A CN107296250 A CN 107296250A CN 201710445590 A CN201710445590 A CN 201710445590A CN 107296250 A CN107296250 A CN 107296250A
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- sauce
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 69
- 235000013305 food Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 239000002245 particle Substances 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 20
- 239000012535 impurity Substances 0.000 claims abstract description 18
- 230000008569 process Effects 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 12
- 238000005406 washing Methods 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 16
- 244000105624 Arachis hypogaea Species 0.000 claims description 16
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 16
- 235000018262 Arachis monticola Nutrition 0.000 claims description 16
- 235000020232 peanut Nutrition 0.000 claims description 16
- 239000004575 stone Substances 0.000 claims description 11
- 235000020238 sunflower seed Nutrition 0.000 claims description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 8
- -1 sucrose ester Chemical class 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 244000226021 Anacardium occidentale Species 0.000 claims description 6
- 240000007049 Juglans regia Species 0.000 claims description 6
- 235000009496 Juglans regia Nutrition 0.000 claims description 6
- 235000020226 cashew nut Nutrition 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 claims description 6
- 235000020234 walnut Nutrition 0.000 claims description 6
- 244000144725 Amygdalus communis Species 0.000 claims description 5
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 5
- 235000020224 almond Nutrition 0.000 claims description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- 239000004203 carnauba wax Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 235000013871 bee wax Nutrition 0.000 claims description 3
- 239000012166 beeswax Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 2
- 235000011613 Pinus brutia Nutrition 0.000 claims description 2
- 241000018646 Pinus brutia Species 0.000 claims description 2
- 235000004292 Pistacia texana Nutrition 0.000 claims description 2
- 244000289433 Pistacia texana Species 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 238000013019 agitation Methods 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- 235000014571 nuts Nutrition 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims 2
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 claims 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims 1
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 claims 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims 1
- 229930003427 Vitamin E Natural products 0.000 claims 1
- 239000003963 antioxidant agent Substances 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 claims 1
- 235000006708 antioxidants Nutrition 0.000 claims 1
- 235000010354 butylated hydroxytoluene Nutrition 0.000 claims 1
- 235000013373 food additive Nutrition 0.000 claims 1
- 239000002778 food additive Substances 0.000 claims 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims 1
- 235000002949 phytic acid Nutrition 0.000 claims 1
- 239000000467 phytic acid Substances 0.000 claims 1
- 229940068041 phytic acid Drugs 0.000 claims 1
- 150000008442 polyphenolic compounds Chemical class 0.000 claims 1
- 235000013824 polyphenols Nutrition 0.000 claims 1
- 235000010241 potassium sorbate Nutrition 0.000 claims 1
- 239000004302 potassium sorbate Substances 0.000 claims 1
- 229940069338 potassium sorbate Drugs 0.000 claims 1
- 235000020748 rosemary extract Nutrition 0.000 claims 1
- 235000013616 tea Nutrition 0.000 claims 1
- 235000019165 vitamin E Nutrition 0.000 claims 1
- 229940046009 vitamin E Drugs 0.000 claims 1
- 239000011709 vitamin E Substances 0.000 claims 1
- 230000006641 stabilisation Effects 0.000 abstract description 3
- 238000011105 stabilization Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 230000007774 longterm Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 20
- 235000021400 peanut butter Nutrition 0.000 description 11
- 241000207961 Sesamum Species 0.000 description 6
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol 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)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000005484 gravity Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000021060 food property Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention is to provide a kind of preparation method of smear type sauce based food, the sauce based food of invention is that mixture of mixture and any one or a few gel ground with one or any several raw material seeds etc. is made.Its method is as follows：The benevolence youngster of mature and plump is chosen after being dried after the advance removal of impurities of seed, washing, reject and go rotten and immature particle, by the raw material seed chosen through decortication, frying, the series of process such as grind sauce be made, a certain proportion of gel is added in the sauce of milled, in the stirring of certain temperature range heating in vacuum, then cooling, 25 DEG C of normal temperature balance 8h series of process produce sauce finished product.Production process includes the processes such as pretreatment of raw material, the making of food paste class pure sauce, the formation of organogel.The food paste based article stabilization of this method production, green, safety, suitable long-term placement.
Description
Technical field
The invention belongs to technical field of food deep processing, and in particular to prepare the smearing that a kind of oil yield is low, stability is good
The preparation method of type sauce class.In process for stabilizing of the present invention by organic gel agent for improving sauce based food, hydrogenated vegetable is not added with
Oil, improves the stability and security for smearing class jam product.
Background technology
The topmost problem that current food paste class industry faces, is how to make product have preferable stability and goods
The frame life-span.This is due to that food paste is a kind of multiphase dispersion, and thermodynamic instability state, body are in during its standing
Particle and drop in system are constantly moved due to the influence of the effects such as Brownian movement and gravity, with other particles or drop
Collide, system is layered by the form of Gravity Separation, so as to produce oily sauce separation, influence the stabilization of sauce based food
Property and shelf life.
The food of existing market circulation smears jam product and hydrogenated vegetable oil is added in product mostly, to improve food paste
The stability and smear of class, add the content of product polyunsaturated fatty acid, and the trans-fatty acid contained is unfavorable for consumption
The demand of the food-safe nutrition of person.
The domestic stability for improving food paste class has done certain research, and research direction is mainly in terms of stabilizer.
These stabilizers include monoglyceride, lecithin and compound emulsifying agent etc., and wherein monoglyceride is to improving food paste class stability effect
Fruit is preferable, and monoglyceride is cheap, and the stability of food paste class is improved available for food paste class, but after addition, influence
The local flavor and smear of sauce based article.
The external main center of gravity of research to improving the stability of food paste class is in terms of particle diameter distribution is changed, and research shows to hang
Particle is spherical in supernatant liquid, and particle diameter is when less than 5 μm, is conducive to system to keep stable, but actually existing processing skill
Art condition is extremely difficult to require, it is difficult to popularization and application.
For this, we are mainly an attempt to a kind of safe, health, price that can reach customer demand of offer and closed
The product of reason, while can provide stabilization, homogeneous, smear good food smear sauce products.
The content of the invention
It is an object of the invention to provide a kind of preparation method for the smear type food paste class that oil yield is low, stability is good.
In process for stabilizing of the present invention by organic gel agent for improving sauce based food, hydrogenated vegetable oil is not added with, smearing class sauce is improved
The stability and security of product.
The purpose of the present invention is to be achieved through the following technical solutions：
（1）Pretreatment of raw material：Raw material seed removes impurity in advance, and the benevolence youngster of mature and plump is chosen after being dried after washing, is rejected
Go rotten and immature particle；
（2）The making of food paste class pure sauce：By the raw material seed chosen decortication, stone mill is used in the frying under conditions of 120-280 DEG C
Series of process is ground etc. to the raw material seed progress fried pure sauce is made；
（3）The formation of organogel：0.5%-15% gel is added in the sauce of milled, because gel normal temperature is in solid-state,
So need to be through 60-180 DEG C of heating stirring 10-90min, afterwards in -15-20 DEG C of coolings, normal temperature balance 8h, which is produced, at 25 DEG C contains
The food paste class finished product of organogel.
Described step（1）, raw material seed can be sesame, peanut, sunflower seeds, pine nut, walnut, green fruit, cashew nut,
One or any several mixture in American pistachios, almond.
Described step（2）, the frying time of raw material seed, the time was unsuitable long, otherwise can between 30-60min
The nutriment destroyed in raw material, influences the local flavor of food.
Described step（3）, gel includes mixture, the single, double glycerine fatty acid of gamma oryzanol+cupreol
Ester, sucrose ester, lecithin, sorbitol ester, Brazil wax, beeswax any of which or several mixtures.
Described step（3）In, gel adds magma when carrying out heating stirring, and mixing speed should not too soon or too
Slowly, the rate of dissolution of the gel effect or reduction gel of gel in pure sauce can otherwise be influenceed.
Described step（3）In, it is necessary to carry out under vacuum when gel adds magma progress heating stirring,
To prevent grease from aoxidizing, the final quality of sauce is influenceed.
Described step（3）In, after heated stirring, the cool time of sauce is unsuitable too short, is advisable at 2-24 hours, cold
But the time is too short, then the gel structure in sauce is not fully developed, and resistance to overturning can then be reduced by being directly placed into normal temperature balance.
Beneficial effects of the present invention are as follows：In process for stabilizing by organic gel agent for improving sauce based food, it is not hydrogenated with
Change vegetable oil, improve the stability and security for smearing class jam product.This raising sauce based food stability obtains the total of method
Body processing technology is simple, easy to operate, easy popularization.It is this can reach customer demand, safety, health, it is easy to apply
Product, with good practical value.
With reference to embodiment, the present invention is described in detail, but does not limit the present invention in any way.
Embodiment
Embodiment 1
A kind of preparation method of smear type sauce based food, it comprises the steps：
（1）Pretreatment of raw material：Sesame removes impurity in advance, and the benevolence youngster of mature and plump is chosen after being dried after washing, rejects and goes rotten
And immature particle；
（2）The making of sesame paste pure sauce：By the peeling sesame chosen, the frying 30min under conditions of 200 DEG C, with stone mill to frying
Good raw material seed progress the series of process such as grinds and pure sauce is made；
（3）The formation of organogel：The mixture of 4% gamma oryzanol+cupreol is added in the sesame paste of milled（Mole
Than 1:1, i.e. weight compare gamma oryzanol：Cupreol=3:2）, 100 DEG C of heating stirring 40min under vacuum, afterwards 5
18h is cooled down at DEG C, normal temperature balance 8h produces the sesame paste finished product containing organogel at 25 DEG C.
Embodiment 2
A kind of preparation method of smear type sauce based food, it comprises the steps：
（1）Pretreatment of raw material：Peanut removes impurity in advance, and the benevolence youngster of mature and plump is chosen after being dried after washing, rejects and goes rotten
And immature particle；
（2）The making of peanut butter pure sauce：The peanut chosen is taken off into scarlet, the frying 30-60min under conditions of 130-150 DEG C is used
Stone mill the series of process such as grinds to the raw material seed progress fried and pure sauce is made；
（3）The formation of organogel：2%-6% beeswax is added in the peanut butter of milled, 60-100 DEG C adds under vacuum
Thermal agitation 40-50min, cools down 8-15h at 0-5 DEG C afterwards, and normal temperature balance 8h produces the peanut containing organogel at 25 DEG C
Sauce finished product.
Embodiment 3
A kind of preparation method of smear type sauce based food, it comprises the steps：
（1）Pretreatment of raw material：Peanut removes impurity in advance, and the benevolence youngster of mature and plump is chosen after being dried after washing, rejects and goes rotten
And immature particle；
（2）The making of peanut butter pure sauce：The peanut chosen is taken off into scarlet, the frying 30-60min under conditions of 120-150 DEG C is used
Stone mill the series of process such as grinds to the raw material seed progress fried and pure sauce is made；
（3）The formation of organogel：6%-10% mono-fatty acid glyceride is added in the peanut butter of milled, under vacuum
70-90 DEG C of heating stirring 30-50min, cools down 8h at 5 DEG C afterwards, and normal temperature balance 8h is produced containing organogel at 25 DEG C
Peanut butter finished product.
Embodiment 4
A kind of preparation method of smear type sauce based food, it comprises the steps：
（1）Pretreatment of raw material：Peanut removes impurity in advance, and the benevolence youngster of mature and plump is chosen after being dried after washing, rejects and goes rotten
And immature particle；The particle for going mouldy and being dried is rejected in walnut peeling, removal of impurities；
（2）The making of pure sauce：The sesame chosen is taken off into scarlet, walnut takes off crust, the frying 40- under conditions of 120-150 DEG C
60min, the series of process such as grinds to the raw material seed progress fried with stone mill and pure sauce is made；
（3）The formation of organogel：2%-8% mono-fatty acid glyceride and 0.5%- is added in the walnut-kernel and peanut-kernel sauce of milled
The mixture of 4% gamma oryzanol+cupreol（Mol ratio 1:1, i.e. weight compare gamma oryzanol：Cupreol=3:2）, true
80-120 DEG C of heating stirring 30-70min under empty condition, cools down 16-24h at -5-5 DEG C afterwards, and normal temperature balances 8h at 25 DEG C
Produce the walnut-kernel and peanut-kernel sauce finished product containing organogel.
Embodiment 5
A kind of preparation method of smear type sauce based food, it comprises the steps：
（1）Pretreatment of raw material：Peanut is shelled removal of impurities in advance, and the benevolence youngster of mature and plump is chosen after being dried after washing, rejects and goes rotten
And immature particle；The particle for going mouldy and being dried is rejected in shell removal of sunflower seed, removal of impurities；
（2）The making of pure sauce：The peanut chosen is taken off into scarlet, sunflower seeds removing dry hide, the frying under conditions of 120-160 DEG C
20-50min, the series of process such as grinds to the raw material seed progress fried with stone mill and pure sauce is made；
（3）The formation of organogel：2%-10% Brazil wax is added in the sunflower seeds peanut butter of milled, in vacuum condition
Lower 80-120 DEG C of heating stirring 30-50min, cools down 2-8h at 5-10 DEG C afterwards, at 25 DEG C normal temperature balance 8h produce containing
The sunflower seeds peanut butter finished product of machine gel.
Embodiment 6
A kind of preparation method of smear type sauce based food, it comprises the steps：
（1）Pretreatment of raw material：Almond is shelled removal of impurities in advance, and the benevolence youngster of mature and plump is chosen after being dried after washing, rejects and goes rotten
And immature particle；The particle for going mouldy and being dried is rejected in walnut peeling, removal of impurities；
（2）The making of pure sauce：By the almond chosen decortication, walnut removing dry hide, the frying 10- under conditions of 100-150 DEG C
40min, the series of process such as grinds to the raw material seed progress fried with stone mill and pure sauce is made；
（3）The formation of organogel：6%-12% mono-fatty acid glyceride is added in the almond sunflower seeds pure sauce of milled, true
60-100 DEG C of heating stirring 30-50min under empty condition, cools down 4-10h at 0-5 DEG C afterwards, and normal temperature balance 8h is at 25 DEG C
The amygdaloid nucleus peach butter finished product of organogel must be contained.
Embodiment 7
A kind of preparation method of smear type sauce based food, it comprises the steps：
（1）Pretreatment of raw material：Peanut is shelled removal of impurities in advance, and the benevolence youngster of mature and plump is chosen after being dried after washing, rejects and goes rotten
And immature particle；Green fruit removes duricrust, and the particle for going mouldy and being dried is rejected in removal of impurities；
（2）The making of pure sauce：The peanut chosen is taken off into scarlet, green fruit removing dry hide, the frying under conditions of 120-160 DEG C
20-50min, the series of process such as grinds to the raw material seed progress fried with stone mill and pure sauce is made；
（3）The formation of organogel：2%-5% lecithin is added in green fruit peanut butter of milled, under vacuum 70-
100 DEG C of heating stirring 50min, cool down 12h at 5 DEG C afterwards, and normal temperature balance 8h produces green containing organogel at 25 DEG C
Fruit peanut butter finished product.
Embodiment 8
A kind of preparation method of smear type sauce based food, it comprises the steps：
（1）Pretreatment of raw material：Peanut is shelled removal of impurities in advance, and the benevolence youngster of mature and plump is chosen after being dried after washing, rejects and goes rotten
And immature particle；The particle for going mouldy and being dried is rejected in shell removal of sunflower seed, removal of impurities；
（2）The making of pure sauce：The peanut chosen is taken off into scarlet, sunflower seeds removing dry hide, the frying under conditions of 130-160 DEG C
20-45min, the series of process such as grinds to the raw material seed progress fried with stone mill and pure sauce is made；
（3）The formation of organogel：3-8%% Brazil wax is added in the sunflower seeds peanut butter of milled, in vacuum condition
Lower 70-110 DEG C of heating stirring 30-50min, cools down 6-12h at 0-10 DEG C afterwards, at 25 DEG C normal temperature balance 8h produce containing
The sunflower seeds peanut butter finished product of machine gel.
Embodiment 9
A kind of preparation method of smear type sauce based food, it comprises the steps：
（1）Pretreatment of raw material：Peanut is shelled removal of impurities in advance, and the benevolence youngster of mature and plump is chosen after being dried after washing, rejects and goes rotten
And immature particle；The particle gone mouldy is rejected in cashew nut, removal of impurities；
（2）The making of pure sauce：The peanut chosen is taken off into scarlet, cashew nut need to peel completely, the frying under conditions of 140-180 DEG C
30-60min, the series of process such as grinds to the raw material seed progress fried with stone mill and pure sauce is made；
（3）The formation of organogel：2%-8% sorbose alcohol ester is added in the cashew nut-peanut paste of milled, under vacuum
60-90 DEG C of heating stirring 40-60min, cools down 8-18h at 0-5 DEG C afterwards, and normal temperature balance 8h is produced containing organic solidifying at 25 DEG C
The cashew nut-peanut paste finished product of glue.
Claims (9)
1. a kind of preparation method of smear type sauce based food, it is characterised in that it comprises the steps：
（A）Pretreatment of raw material：Raw material seed removes impurity in advance, and the benevolence youngster of mature and plump is chosen after being dried after washing, is rejected
Go rotten and immature particle；
（B）The making of food paste class pure sauce：By the raw material seed chosen decortication, frying is entered with stone mill to the raw material seed fried
Row the series of process such as grinds and pure sauce is made；
（C）The formation of organogel：Gel is added in the sauce of milled, because gel normal temperature is in solid-state, so need to be through adding
Thermal agitation 40-60min, then cooling, normal temperature balance 8h produces the food paste class finished product containing organogel at 25 DEG C.
2. the preparation method of smear type sauce based food according to claim 1, it is characterised in that：The step（A）In
Seed can be one or any in sesame, peanut, sunflower seeds, pine nut, walnut, green fruit, cashew nut, American pistachios, almond
Several mixtures.
3. the preparation method of smear type sauce based food according to claim 1, it is characterised in that：The step（B）Middle institute
Frying temperature is between 120-200 DEG C, and the frying time is unsuitable long, between 30-60min；Otherwise raw material can be destroyed
In nutriment, influence food local flavor.
4. the preparation method of smear type sauce based food according to claim 1, it is characterised in that：The step（C）In
Organic gel agent is mixture, single, double fatty acid glyceride, sucrose ester, lecithin, the sorbose of gamma oryzanol+cupreol
Alcohol ester, Brazil wax, beeswax any of which or several mixtures.
5. the preparation method of smear type sauce based food according to claim 1, it is characterised in that：The step（C）In
Gel adds scope between 2%-8%.
6. the preparation method of smear type sauce based food according to claim 1, it is characterised in that：The step（C）In
Heating-up temperature is between 120-200 DEG C.
7. the preparation method of the smear type sauce based food described in claim 1, it is characterised in that：The step（C）In heating
Stirring should be carried out under vacuum.
8. the preparation method of smear type sauce based food according to claim 1, it is characterised in that：The step（C）In
After heated stirring, chilling temperature is between -5-10 DEG C, the cool time of sauce is unsuitable too short, is advisable at 2-24 hours, to ensure
Gel structure in sauce is formed completely.
9. the preparation method of smear type sauce based food according to claim 1, it is characterised in that：The step（C）In, such as
Fruit needs that antioxidant can be added, for example：Vitamin E, phytic acid, Tea Polyphenols, Rosmarinus officinalis extract, phosphatide, potassium sorbate, fourth
Base BHA, dibutyl hydroxy toluene etc., addition scope refer to food additives standard GB/T 2760-2014.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110584058A (en) * | 2019-10-19 | 2019-12-20 | 广州市国味油脂食品有限公司 | Peanut butter and preparation method thereof |
| CN111053217A (en) * | 2019-12-30 | 2020-04-24 | 河南省农业科学院 | Smearing type flavor sesame paste |
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Application publication date: 20171027 |