CN107307357A - A kind of nut butter and preparation method thereof - Google Patents
A kind of nut butter and preparation method thereof Download PDFInfo
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- CN107307357A CN107307357A CN201710608410.8A CN201710608410A CN107307357A CN 107307357 A CN107307357 A CN 107307357A CN 201710608410 A CN201710608410 A CN 201710608410A CN 107307357 A CN107307357 A CN 107307357A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 30
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 30
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 27
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- 244000241838 Lycium barbarum Species 0.000 claims abstract description 20
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 20
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- 244000131522 Citrus pyriformis Species 0.000 claims description 22
- 239000000843 powder Substances 0.000 claims description 16
- 235000013372 meat Nutrition 0.000 claims description 14
- 238000002791 soaking Methods 0.000 claims description 13
- 244000144725 Amygdalus communis Species 0.000 claims description 12
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- 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 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 235000020224 almond Nutrition 0.000 claims description 12
- 235000012907 honey Nutrition 0.000 claims description 12
- 239000004006 olive oil Substances 0.000 claims description 12
- 235000008390 olive oil Nutrition 0.000 claims description 12
- 235000020232 peanut Nutrition 0.000 claims description 12
- 235000020238 sunflower seed Nutrition 0.000 claims description 12
- 235000020234 walnut Nutrition 0.000 claims description 12
- 244000045232 Canavalia ensiformis Species 0.000 claims description 11
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- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 10
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 7
- 241000723382 Corylus Species 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
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- 241000245665 Taraxacum Species 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000003801 milling Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 241000233855 Orchidaceae Species 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 17
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- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 239000004615 ingredient Substances 0.000 abstract description 8
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
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- 239000004519 grease Substances 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 235000012054 meals Nutrition 0.000 abstract description 3
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- 241000894007 species Species 0.000 description 1
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The present invention relates to a kind of nut butter, do not only have the nutriments such as protein, grease, minerals and vitamins that nut is rich in itself, on the basis of the nut that the present invention is selected, addition butter fruit, passion fruit and raisins are worked in coordination on nutritional ingredient, mouthfeel and taste with nut, relaxed with matrimony vine, dandelion and tire chrysanthemum greasy, obtained nut butter mouthfeel is good, nutritional ingredient is high, acts not only as food and drink dispensing, is alternatively arranged as meal replacing food.Different food materials are carried out respective handling by the preparation method of the nut butter respectively, can not only well be reconciled the taste and mouthfeel of different food materials, moreover it is possible to farthest retained the nutritional ingredient of each material.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of nut butter and preparation method thereof.
Background technology
Kernel is nutritious, often eats kernel, contributes to intake to many getable battalion of ability only from animal food
Element is supported, so as to obtain the equilibrium of nutrition.But the big multicomponent of nut butter at present on the market is single, mouthfeel is single, and nutrition
Composition is single, and is essentially all that single nut simply is carried out into simple grinding to beat mud, is then simply mixed, respectively
Taste and mouthfeel between component do not carry out effective integration.
The content of the invention
In order to overcome the deficiencies in the prior art, purpose of the invention is to provide a kind of comprising dry fruit and rich in vitamin and micro-
The nut butter of the fruit of secondary element, and its taste is reached the nut butter that balance reconciles；
A further object is to provide a kind of preparation method of above-mentioned nut butter.
According to the nut butter of the present invention, the nut butter includes in parts by weight：4-6 parts of lima beans, 10-15 parts of almonds,
15-20 parts of walnut kernel, 5-8 parts of sunflower seeds, 5-8 parts of small wheat kernels, 6-12 parts of hazelnuts, 3-5 parts of peanuts, 5-10 parts of raisins, 5-10
Part butter fruit, 2-4 portions of passion fruit meat, 0.2-1 portions of lemons, 3-5 portions of matrimony vines, 1-2 portions of dandelions, 5-8 parts of tire chrysanthemums, 5-8 parts of white sugar,
6-10 parts of honey and 3-5 parts of olive oil.
According to the nut butter of the present invention, not only rich in protein, grease, minerals and vitamins, always according to the heavily fortified point of selection
Fruit species have selected the butter fruit worked in coordination therewith in nutritional ingredient and taste, passion fruit and raisins and nut mixing mouth
Taste is coordinated, and without any food additives.The nut butter mouthfeel is good, taste reconciles, nutrient composition content is high, not only
Food and drink dispensing is suitable as, meal replacing food is also used as.
Further preferably, according to the nut butter of the present invention, the nut butter includes in parts by weight：5 parts of lima beans, 12 parts
Almond, 17 portions of walnut kernel, 6 portions of sunflower seeds, 7 parts of small wheat kernels, 8 parts of hazelnuts, 4 portions of peanuts, 8 portions of raisins, 7 parts of butter fruits, 3 part hundred
Fragrant fruit, 0.4 portion of lemon, 4 portions of matrimony vines, 2 portions of dandelions, 6 parts of tire chrysanthemums, 7 parts of white sugar, 8 parts of honey and 4 parts of olive oil.
According to the preparation method of the nut butter of the present invention, comprise the following steps：
(1) by lima bean, almond, walnut kernel, sunflower seeds, small wheat kernel, hazelnut and peanut in 50-60 DEG C of drying, Ran Hou
120-150 DEG C of roasting is ripe, milling, obtains kernel powder, standby；
(2) matrimony vine is added water and boils and kept for 1-2 hours, dandelion and tire chrysanthemum, leaching are added after water temperature is down to 60-70 DEG C
Bubble 1-2 hours, obtains soaking water, standby；
(3) the lemon peeling, takes Limon pulp, crushes and filter, and it is lemon juice to take filtrate, standby；
(4) cleaning butter fruit takes pulp to add olive oil and the soaking water obtained by step (2), pickles 3-4 hours, so
After make into butter puree；The butter puree crosses 200-300 mesh sieves, takes minus mesh；
(5) insulation enzymolysis 30-40 minutes at pectase, 35-40 DEG C are added into passion fruit meat；Then heat to 50-65
DEG C, 8-10 minute are incubated, then it is warming up to 70-80 DEG C, the 3-5 minutes enzymes that go out are incubated, passion fruit is obtained and starches；Pectase and passion fruit meat
Weight ratio be 3-8:1000, in enzymolysis process every stirring in 3-5 minutes once, 1 minute every time；
(6) raisins are taken out after 10-15 DEG C of water immersion, then crushes and obtain grape dry granular；
(7) by butter puree, step made from lemon juice made from kernel powder made from step (1), step (3), step (4)
Suddenly passion fruit slurry and grape dry granular made from step (6) are mixed made from (5), and add white sugar, honey and water, 110-120 DEG C
Boil 3-5 hours, obtain the nut butter.
It is single by different foods due to containing the different food materials such as nut, fruit and matrimony vine in the nut butter raw material of the present invention
What material was crushed, which obtains powder or slurry progress mixing, can not carry out the mouthfeel of different food materials good equilibrium, above-mentioned
Different food materials are carried out respective handling by the preparation method of the nut butter of invention respectively, can not only be by the taste of different food materials
Well reconciled with mouthfeel, moreover it is possible to farthest retained the nutritional ingredient of each material, obtain nutritional activities height, mouth
Feel, the good nut butter of taste.
Further, in order to coordinate the final mouthfeel and other raw materials of the nut butter, according to the nut butter of the present invention
Preparation method, in step (1), the granularity of the kernel powder is 130-180 mesh.
Further, according to the preparation method of the nut butter of the present invention, in step (2), the weight of the matrimony vine and water
Than for 2-3:100.
According to the preparation method of the nut butter of the present invention, in step (3), the filtered 300-500 mesh sieves.
Further, in order that butter pulp can be pickled fully in the soaking water, and butter fruit is not destroyed in itself
Mouthfeel and quality, according to the preparation method of the nut butter of the present invention, in step (4), the temperature of the soaking water is 35-40
℃。
Further, in order that enzymolysis is fully efficiently carried out, while the flow morphology of passion fruit slurry is not destroyed, according to this hair
The preparation method of bright nut butter, in step (5), the rotating speed of the stirring is 120-200r/min.
Further, in order to soften the raisins, grape dry granular is easily produced, is carried out in nut butter with other compositions
Mouthfeel is merged, and does not destroy the mouthfeel of raisins in itself, according to the preparation method of the nut butter of the present invention, in step (6),
The time of the immersion is 10-20 minutes.
Further preferably, according to the preparation method of the nut butter of the present invention, in step (6), the grape dry granular is obtained
Size is 1-8mm3。
Beneficial effects of the present invention are：
According to the nut butter of the present invention, the battalion such as protein, grease, minerals and vitamins that only nut is not rich in itself
Material is supported, on the basis of the nut that the present invention is selected, addition butter fruit, passion fruit and raisins are in nutritional ingredient, mouthfeel and taste
Worked in coordination on road with nut, relaxed with matrimony vine, dandelion and tire chrysanthemum greasy, obtained nut butter mouthfeel is good, nutritional ingredient is high,
Food and drink dispensing is acted not only as, meal replacing food is alternatively arranged as.
Different food materials are carried out respective handling by the preparation method of the nut butter of the present invention respectively, can not only be by difference
The taste and mouthfeel of food materials are well reconciled, moreover it is possible to farthest retain the nutritional ingredient of each material, sought
Supporting property is high, in good taste, the good nut butter of taste.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below
Detailed description.Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are resulting on the premise of creative work is not made to be owned
Other embodiment, belongs to the scope that the present invention is protected.
Following examples are with 1 part for 1kg.
Embodiment 1
A kind of nut butter, the nut butter includes in parts by weight：4 parts of lima beans, 15 parts of almonds, 15 portions of walnut kernel, 8 parts
Sunflower seeds, 5 parts of small wheat kernels, 12 parts of hazelnuts, 3 portions of peanuts, 10 portions of raisins, 5 parts of butter fruits, 4 portions of passion fruit meat, 0.2 portion of lemon,
5 portions of matrimony vines, 1 portion of dandelion, 8 parts of tire chrysanthemums, 5 parts of white sugar, 10 parts of honey and 3 parts of olive oil.
Described nut butter is prepared, is comprised the following steps：
(1) by lima bean, almond, walnut kernel, sunflower seeds, small wheat kernel, hazelnut and peanut in 60 DEG C of dryings, then 120
DEG C roasting is ripe, milling, obtains kernel powder, standby；The granularity of the kernel powder is 180 mesh；
(2) matrimony vine is added water and boils and kept for 1 hour, the weight ratio of the matrimony vine and water is 3:100；Treat that water temperature is down to 60
Dandelion and tire chrysanthemum are added after DEG C, soaks 2 hours, obtains soaking water, it is standby；
(3) the lemon peeling, takes Limon pulp, crushes and through 300 mesh screens, and it is lemon juice to take filtrate, standby；
(4) butter fruit is cleaned to 40 DEG C of soaking water for taking pulp to add olive oil and obtained by step (2), 3 are pickled small
When, butter puree is then made into, the butter puree crosses 300 mesh sieves, takes minus mesh；
(5) insulation enzymolysis 40 minutes at pectase, 35 DEG C are added into passion fruit meat；Then heat to 50 DEG C, insulation 10
Minute, then it is warming up to 70 DEG C, 5 minutes enzymes that go out are incubated, passion fruit slurry is obtained；The weight ratio of pectase and passion fruit meat is 3:
1000, every 5 minutes in enzymolysis process, with 120r/min rotating speed stirring once, 1 minute every time；
(6) raisins are taken out after 15 DEG C of water soak 10 minutes, then crushes and obtain 8mm3Grape dry granular；
(7) by butter puree, step made from lemon juice made from kernel powder made from step (1), step (3), step (4)
Suddenly passion fruit slurry and grape dry granular made from step (6) are mixed made from (5), and add white sugar, honey and water, and 110 DEG C boil 5
Hour, obtain the preparation of the nut butter.
Embodiment 2
A kind of nut butter, the nut butter includes in parts by weight：6 parts of lima beans, 10 parts of almonds, 20 portions of walnut kernel, 5 parts
Sunflower seeds, 8 parts of small wheat kernels, 6 parts of hazelnuts, 5 parts of peanuts, 10 parts of raisins, 10 parts of butter fruits, 2 parts of passion fruit meat, 1 part of lemon, 3
Part matrimony vine, 2 portions of dandelions, 5 parts of tire chrysanthemums, 8 parts of white sugar, 6 parts of honey and 5 parts of olive oil.
Described nut butter is prepared, is comprised the following steps：
(1) by lima bean, almond, walnut kernel, sunflower seeds, small wheat kernel, hazelnut and peanut in 50 DEG C of dryings, then 150
DEG C roasting is ripe, milling, obtains kernel powder, standby；The granularity of the kernel powder is 130 mesh；
(2) matrimony vine is added water and boils and kept for 2 hours, the weight ratio of the matrimony vine and water is 2:100；Treat that water temperature is down to 70
Dandelion and tire chrysanthemum are added after DEG C, soaks 1 hour, obtains soaking water, it is standby；
(3) the lemon peeling, takes Limon pulp, crushes and through 500 mesh screens, and it is lemon juice to take filtrate, standby；
(4) butter fruit is cleaned to 35 DEG C of soaking water for taking pulp to add olive oil and obtained by step (2), 4 are pickled small
When, butter puree is then made into, the butter puree crosses 200 mesh sieves, takes minus mesh；
(5) insulation enzymolysis 30 minutes at pectase, 40 DEG C are added into passion fruit meat；65 DEG C are then heated to, 8 points are incubated
Clock, then it is warming up to 80 DEG C, 3 minutes enzymes that go out are incubated, passion fruit slurry is obtained；The weight ratio of pectase and passion fruit meat is 8:1000,
Every 3 minutes in enzymolysis process, with 200r/min rotating speed stirring once, 1 minute every time；
(6) raisins are taken out after 10 DEG C of water soak 20 minutes, then crushes and obtain 1mm3Grape dry granular；
(7) by butter puree, step made from lemon juice made from kernel powder made from step (1), step (3), step (4)
Suddenly passion fruit slurry and grape dry granular made from step (6) are mixed made from (5), and add white sugar, honey and water, and 120 DEG C boil 3
Hour, obtain the preparation of the nut butter.
Embodiment 3
A kind of nut butter, the nut butter includes in parts by weight：5 parts of lima beans, 12 parts of almonds, 18 portions of walnut kernel, 6 parts
Sunflower seeds, 7 parts of small wheat kernels, 10 parts of hazelnuts, 4 portions of peanuts, 8 portions of raisins, 6 parts of butter fruits, 3 parts of passion fruits, 0.6 portion of lemon, 4 parts
Matrimony vine, 1 portion of dandelion, 6 parts of tire chrysanthemums, 7 parts of white sugar, 8 parts of honey and 4 parts of olive oil.
Described nut butter is prepared, is comprised the following steps：
(1) by lima bean, almond, walnut kernel, sunflower seeds, small wheat kernel, hazelnut and peanut in 55 DEG C of dryings, then 135
DEG C roasting is ripe, milling, obtains kernel powder, standby；The granularity of the kernel powder is 150 mesh；
(2) matrimony vine is added water and boils and kept for 1 hour, the weight ratio of the matrimony vine and water is 3:100；Treat that water temperature is down to 65
Dandelion and tire chrysanthemum are added after DEG C, soaks 1 hour, obtains soaking water, it is standby；
(3) the lemon peeling, takes Limon pulp, crushes and through 350 mesh screens, and it is lemon juice to take filtrate, standby；
(4) butter fruit is cleaned to 37 DEG C of soaking water for taking pulp to add olive oil and obtained by step (2), 3 are pickled small
When, butter puree is then made into, the butter puree crosses 225 mesh sieves, takes minus mesh；
(5) insulation enzymolysis 33 minutes at pectase, 38 DEG C are added into passion fruit meat；55 DEG C are then heated to, 9 points are incubated
Clock, then it is warming up to 76 DEG C, 4 minutes enzymes that go out are incubated, passion fruit slurry is obtained；The weight ratio of pectase and passion fruit meat is 7:1000,
Every 4 minutes in enzymolysis process, with 180r/min rotating speed stirring once, 1 minute every time；
(6) raisins are taken out after 13 DEG C of water soak 15 minutes, then crushes and obtain 5mm3Grape dry granular；
(7) by butter puree, step made from lemon juice made from kernel powder made from step (1), step (3), step (4)
Suddenly passion fruit slurry and grape dry granular made from step (6) are mixed made from (5), and add white sugar, honey and water, and 115 DEG C boil 4
Hour, obtain the nut butter.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of nut butter, it is characterised in that the nut butter includes in parts by weight：4-6 parts of lima beans, 10-15 parts of almonds,
15-20 parts of walnut kernel, 5-8 parts of sunflower seeds, 5-8 parts of small wheat kernels, 6-12 parts of hazelnuts, 3-5 parts of peanuts, 5-10 parts of raisins, 5-10
Part butter fruit, 2-4 portions of passion fruit meat, 0.2-1 portions of lemons, 3-5 portions of matrimony vines, 1-2 portions of dandelions, 5-8 parts of tire chrysanthemums, 5-8 parts of white sugar,
6-10 parts of honey and 3-5 parts of olive oil.
2. nut butter according to claim 1, it is characterised in that the nut butter includes in parts by weight：5 portions of orchids
Beans, 12 parts of almonds, 17 parts of walnut kernel, 6 parts of sunflower seeds, 7 parts of small wheat kernels, 8 parts of hazelnuts, 4 parts of peanuts, 8 parts of raisins, 7 parts of butter
Really, 3 parts of passion fruits, 0.4 portion of lemon, 4 portions of matrimony vines, 2 portions of dandelions, 6 parts of tire chrysanthemums, 7 parts of white sugar, 8 parts of honey and 4 parts of olive oil.
3. the preparation method of the nut butter described in claim 1, it is characterised in that the described method comprises the following steps：
(1) by lima bean, almond, walnut kernel, sunflower seeds, small wheat kernel, hazelnut and peanut in 50-60 DEG C of drying, then in 120-
150 DEG C of roastings are ripe, milling, obtain kernel powder, standby；
(2) matrimony vine is added water and boils and kept for 1-2 hours, dandelion and tire chrysanthemum are added after water temperature is down to 60-70 DEG C, soak 1-
2 hours, soaking water is obtained, it is standby；
(3) the lemon peeling, takes Limon pulp, crushes and filter, and it is lemon juice to take filtrate, standby；
(4) butter fruit is cleaned to the soaking water for taking pulp to add olive oil and obtained by step (2), pickles 3-4 hours, then beats
Butter puree is made；
(5) insulation enzymolysis 30-40 minutes at pectase, 35-40 DEG C are added into passion fruit meat；Then heat to 50-65 DEG C, guarantor
It is warm 8-10 minutes, then it is warming up to 70-80 DEG C, the 3-5 minute enzymes that go out are incubated, passion fruit is obtained and starches；The weight of pectase and passion fruit meat
Amount is than being 3-8:1000, in enzymolysis process every stirring in 3-5 minutes once, 1 minute every time；
(6) raisins are taken out after 10-15 DEG C of water immersion, then crushes and obtain grape dry granular；
(7) by butter puree, step made from lemon juice made from kernel powder made from step (1), step (3), step (4)
(5) passion fruit slurry and grape dry granular made from step (6) are mixed made from, and add white sugar, honey and water, and 110-120 DEG C is endured
It is processed 3-5 hours, obtain nut butter.
4. the preparation method of nut butter according to claim 3, it is characterised in that in step (1), the kernel powder
Granularity is 130-180 mesh.
5. the preparation method of nut butter according to claim 3, it is characterised in that in step (2), the matrimony vine and water
Weight ratio be 2-3:100.
6. the preparation method of nut butter according to claim 3, it is characterised in that described filtered in step (3)
300-500 mesh sieves.
7. the preparation method of nut butter according to claim 3, it is characterised in that in step (4), the soaking water
Temperature is 35-40 DEG C.
8. the preparation method of nut butter according to claim 3, it is characterised in that in step (5), turn of the stirring
Speed is 120-200r/min.
9. the preparation method of nut butter according to claim 3, it is characterised in that in step (6), the immersion when
Between be 10-20 minutes.
10. the preparation method of nut butter according to claim 3, it is characterised in that in step (6), obtain the Portugal
Grape dry granular size is 1-8mm3。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226728A (en) * | 2019-07-23 | 2019-09-13 | 南京萌萌菌业有限公司 | A kind of butter fruit jam and preparation method thereof |
| CN115005421A (en) * | 2022-06-23 | 2022-09-06 | 吉力力·色买提 | Method for making pigeon egg nutritious sauce |
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|---|---|---|---|---|
| CN101049142A (en) * | 2007-05-11 | 2007-10-10 | 华南理工大学 | Method for preparing fruit flesh and fruit juice of Passionfruit |
| CN104172317A (en) * | 2014-07-04 | 2014-12-03 | 宁夏宁杨清真食品有限公司 | Medlar and nut eight-treasure sauce and preparation method thereof |
| CN106262360A (en) * | 2016-08-20 | 2017-01-04 | 李俊 | A kind of Passifolra edulis fruit jam and preparation method thereof |
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2017
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049142A (en) * | 2007-05-11 | 2007-10-10 | 华南理工大学 | Method for preparing fruit flesh and fruit juice of Passionfruit |
| CN104172317A (en) * | 2014-07-04 | 2014-12-03 | 宁夏宁杨清真食品有限公司 | Medlar and nut eight-treasure sauce and preparation method thereof |
| CN106262360A (en) * | 2016-08-20 | 2017-01-04 | 李俊 | A kind of Passifolra edulis fruit jam and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226728A (en) * | 2019-07-23 | 2019-09-13 | 南京萌萌菌业有限公司 | A kind of butter fruit jam and preparation method thereof |
| CN115005421A (en) * | 2022-06-23 | 2022-09-06 | 吉力力·色买提 | Method for making pigeon egg nutritious sauce |
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Application publication date: 20171103 |