CN107865371B - Preparation method of health-care peanut butter food - Google Patents
Preparation method of health-care peanut butter food Download PDFInfo
- Publication number
- CN107865371B CN107865371B CN201711382112.8A CN201711382112A CN107865371B CN 107865371 B CN107865371 B CN 107865371B CN 201711382112 A CN201711382112 A CN 201711382112A CN 107865371 B CN107865371 B CN 107865371B
- Authority
- CN
- China
- Prior art keywords
- peanut
- health
- longan
- food
- weight parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000021400 peanut butter Nutrition 0.000 title claims abstract description 46
- 235000013305 food Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 91
- 235000020232 peanut Nutrition 0.000 claims abstract description 91
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 84
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 84
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 84
- 239000000843 powder Substances 0.000 claims abstract description 43
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 37
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 37
- 241000241413 Propolis Species 0.000 claims abstract description 22
- 229940069949 propolis Drugs 0.000 claims abstract description 22
- 108010010803 Gelatin Proteins 0.000 claims abstract description 18
- 239000008273 gelatin Substances 0.000 claims abstract description 18
- 229920000159 gelatin Polymers 0.000 claims abstract description 18
- 235000019322 gelatine Nutrition 0.000 claims abstract description 18
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 7
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 238000004898 kneading Methods 0.000 claims description 25
- 238000007599 discharging Methods 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 24
- 239000002002 slurry Substances 0.000 claims description 23
- 235000003132 food thickener Nutrition 0.000 claims description 18
- 235000020186 condensed milk Nutrition 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 238000000265 homogenisation Methods 0.000 claims description 14
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 13
- 230000036541 health Effects 0.000 claims description 13
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 13
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 13
- 150000001720 carbohydrates Chemical class 0.000 claims description 11
- 239000003086 colorant Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 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 7
- 239000007788 liquid Substances 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 6
- 244000275012 Sesbania cannabina Species 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 235000009815 Momordica Nutrition 0.000 claims description 3
- 241000218984 Momordica Species 0.000 claims description 3
- 240000004584 Tamarindus indica Species 0.000 claims description 3
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 235000010419 agar Nutrition 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 230000002452 interceptive effect Effects 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 244000036905 Benincasa cerifera Species 0.000 claims description 2
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 2
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims description 2
- 244000183331 Nephelium lappaceum Species 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000007861 rambutan Nutrition 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 11
- 235000019198 oils Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 8
- 235000019197 fats Nutrition 0.000 abstract description 7
- 235000019483 Peanut oil Nutrition 0.000 abstract description 5
- 239000000312 peanut oil Substances 0.000 abstract description 5
- 238000001556 precipitation Methods 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000001953 sensory effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 7
- 230000032683 aging Effects 0.000 description 6
- 108010052008 colla corii asini Proteins 0.000 description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- -1 ossein Chemical compound 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000010443 alginic acid Nutrition 0.000 description 3
- 239000000783 alginic acid Substances 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 229960001126 alginic acid Drugs 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 150000004804 polysaccharides Chemical class 0.000 description 3
- 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 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 244000040738 Sesamum orientale Species 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CBOJBBMQJBVCMW-BTVCFUMJSA-N (2r,3r,4s,5r)-2-amino-3,4,5,6-tetrahydroxyhexanal;hydrochloride Chemical compound Cl.O=C[C@H](N)[C@@H](O)[C@H](O)[C@H](O)CO CBOJBBMQJBVCMW-BTVCFUMJSA-N 0.000 description 1
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 244000295724 Allium chinense Species 0.000 description 1
- 235000016790 Allium chinense Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 229920001287 Chondroitin sulfate Polymers 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 240000002624 Mespilus germanica Species 0.000 description 1
- 235000017784 Mespilus germanica Nutrition 0.000 description 1
- 235000000560 Mimusops elengi Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000001341 Reynoutria japonica Species 0.000 description 1
- 235000018167 Reynoutria japonica Nutrition 0.000 description 1
- 235000007837 Vangueria infausta Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229940059329 chondroitin sulfate Drugs 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 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 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 229960001911 glucosamine hydrochloride Drugs 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000020234 walnut 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
-
- 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
Abstract
The invention belongs to the technical field of food processing, and provides a preparation method of a health-care peanut butter food. The method comprises the steps of crushing and refining the peanut kernel powder and the propolis under a freezing condition, wrapping the propolis to obtain the superfine peanut kernel powder, preferably preventing the precipitation of peanut oil and fat, completely keeping the flavor of peanuts, further preventing the oil and fat from overflowing through the auxiliary donkey-hide gelatin, the momordica grosvenori and the longan, and endowing the superfine peanut kernel powder with a good health-care function and a good taste. Compared with the traditional method, the preparation method can effectively prevent oil bleeding, ensures the flavor, the smearing type and the sensory quality of the peanut butter, improves the storage period, greatly improves the nutritive value, has a better health-care function and higher commodity value, and has the advantages of simple operation in the whole preparation process, easy obtainment of raw materials, lower cost and convenient popularization and production.
Description
Technical Field
The invention belongs to the technical field of food processing, and provides a preparation method of a health-care peanut butter food.
Background
Peanuts, also known as peanuts, are dual-purpose food and oil commercial crops, are rich in nutrition, contain about 50% of fat, 24% -36% of protein, 8 essential amino acids for human bodies, abundant vitamin E, 3% of mineral substances and abundant phytosterol. The special fragrance and nutritive value of peanut are incomparable with other leguminous crops, and can be eaten after simple processing, and can be made into various high-grade peanut processed products for export, seeds and other purposes after deep processing. Therefore, the peanut processing industry is vigorously developed, the domestic abundant peanut resources are fully utilized, the technological content and the added value of the peanut products are improved, and the development of series products has wide prospects.
The increase of the peanut yield and the continuous development of the processing technology occupy certain markets, such as peanut oil, peanut protein products, peanut beverages, peanut functional extracts, peanut leisure food and the like which mainly comprise peanut processed products. The peanut butter serving as one of leisure foods contains rich protein, vitamins, mineral substances and the like, is rich in nutrition and unique in flavor, and becomes a good table and seasoning. The peanut butter is a product before peanut oil extraction, has yellow brown color, fine texture and delicious taste, has inherent strong fragrance of peanuts, does not go moldy and does not grow insects, is generally used as a seasoning for mixing noodles, steamed bread, bread or cold vegetable dishes and the like, is also used as a stuffing ingredient for cookies, sweet steamed stuffed buns and the like, and is one of the favorite fragrant seasonings of people.
At the present stage, the preparation process of the peanut butter is similar and different, and generally comprises the steps of shelling, baking, removing red skin, primary grinding, adding ingredients, secondary grinding and the like. However, during grinding, oil and fat in the peanuts are separated out due to grinding and extrusion, so that the conventional peanut butter retains large peanut particles, and the flavor of the peanuts cannot be effectively developed. In particular, an oil phase is generated in the processing process, the oil precipitation phenomenon is easy to occur in the storage process, the oil floats upwards, but the oil part is naturally settled to form a hard solid, and the hard solid is easy to oxidize and rancidity, so that the product is easy to deteriorate. Especially, in the preparation of health-care flavor peanut butter, it is more important to prevent the precipitation of excessive fat.
At present, the preparation of the peanut butter, in particular the peanut butter with health care function, has achieved certain effect. The Song dynasty invents a peanut butter and a preparation method thereof (Chinese patent application No. 201410786358.1), the ingredients of which comprise peeled peanut kernels, cucumbers, medlar, walnut kernels, sesame, angelica, Chinese yam 2, prepared fleece-flower root, almond, edible salt, white sugar and edible oil. In addition, Zhangjihuai et al have invented a method for producing peanut butter (Chinese patent application No. 201510172916. X). The invention uses half-defatted peanut protein granules in a pulverized state as main raw material, and adds white sesame, garlic, chondroitin sulfate, ossein, glucosamine hydrochloride, chitin, salt, sodium alginate, mono-and di-glyceride fatty acid esters and other auxiliary materials, and adds Chinese onion bulb, fermented soybean, tangerine peel, peach kernel, citron, honeysuckle flower, fructus momordicae, fructus lycii and arillus longan and other medicinal and edible Chinese herbal medicines to form a special dietary food formula.
Therefore, the phenomenon of oil precipitation is easy to occur in the existing peanut butter making and storing processes, the problem cannot be solved by a common preparation method, the precipitated oil is quickly oxidized to cause rancidity due to loss of the protection of a fat film, so that the original flavor, spreadability, sensory quality and storage period of the product are greatly reduced, the commodity value is reduced, and in addition, the traditional peanut butter making raw material is single, so the nutritive value is lower.
Disclosure of Invention
The invention aims to provide a preparation method of a health-care peanut butter food, which can solve the problems that the original flavor, spreadability, sensory quality and storage period of the product are easy to be reduced, the nutritive value is low, the health-care function is poor and the like in the traditional preparation process of peanut butter.
The invention relates to a specific technical scheme as follows:
a preparation method of a health-care peanut butter food comprises the following specific steps:
(1) screening peanut kernels with normal color and full grains, placing the peanut kernels in an oven for heating and baking until the colors of the interior and the exterior of the peanut kernels are consistent, then quickly discharging, cooling to room temperature by using cold air, then peeling by using a peeling machine, and crushing into peanut kernel powder for later use;
(2) uniformly mixing the peanut kernel powder obtained in the step (1) with propolis according to a mass ratio of 100:3-5, and then carrying out air flow crushing under a liquid nitrogen freezing condition to obtain superfine peanut kernel powder wrapped by the propolis;
(3) mixing fructus momordicae, longan and donkey-hide gelatin with water, curing at a certain humidity and temperature, removing water until the water content is not higher than 8%, adding the mixture and the superfine peanut kernel powder obtained in the step (2) into a kneader for kneading, discharging after the components are fully fused, adding the mixture into a high-pressure homogenizer for homogenizing, and discharging to obtain uniform slurry; wherein, the weight parts of the superfine peanut kernel powder are 46 to 58, the weight parts of the grosvenor momordica fruit are 15 to 17, the weight parts of the longan are 14 to 18, the weight parts of the donkey-hide gelatin are 12 to 15, and the weight parts of the water are 5 to 8; the curing temperature of the momordica grosvenori, the longan and the donkey-hide gelatin is 52-60 ℃, and the curing time is 10-15 min;
(4) mixing the slurry obtained in the step (3) with a food thickener, saccharides, condensed milk and propylene glycol alginate, uniformly stirring, sterilizing and vacuum packaging to obtain the health-care peanut butter food; wherein the weight parts of the slurry are 90 to 95, the weight parts of the food thickener are 0.5 to 2, the weight parts of the saccharide are 1 to 2, the weight parts of the condensed milk are 0.8 to 1.2, and the weight parts of the propylene glycol alginate are 0.5 to 1.
Preferably, the baking temperature in the step (1) is 150-170 ℃, and the baking time is 15-20 min.
Preferably, the momordica grosvenori fruits in the step (2) are at least one of green peel fruits, Lajiang fruits, Changbai fruits, rambutan fruits, winter melon fruits or camellia fruits.
Preferably, the longan in the step (2) is at least one of Shixia longan, Liangshan longan, lingshan longan, ancient longan, Lidong longan, Songfeng longan or Dongdan longan.
Preferably, the kneader in the step (2) is one of a vacuum kneader or a pressure kneader, the power of a motor is 30-50 kW, the rotating speed of blades is 30-40 r/min, and the kneading time is 10-15 min.
Preferably, the high-pressure homogenizer in the step (2) is one of a cavitation nozzle type homogenizer, a collision valve type homogenizer or a Y-shaped interactive homogenizer, the power of a motor is 2-3 kW, the number of plungers is 1-3, and the homogenizing pressure is 180-220 kg/cm2The homogenization temperature is 55-72 ℃, and the homogenization treatment time is 10-20 min.
Preferably, the food thickener in step (3) is at least one of gelatin, carrageenan, gum arabic, tamarind polysaccharide gum, sesbania gum, agar, sodium alginate or pectin.
Preferably, the saccharide in step (3) is at least one of sucrose, fructose and maltose.
According to the invention, the peanut kernel powder and the propolis are crushed and refined under the freezing condition, so that the propolis is wrapped to obtain the superfine peanut kernel powder, the precipitation of peanut oil is better prevented, the flavor of peanuts is completely kept, the oil is further prevented from overflowing through the auxiliary donkey-hide gelatin, the fructus momordicae and the longan, and a good health-care function and a better taste are endowed. The propolis can improve organism immunity and disease resistance, and the flavonoids and polysaccharides in the propolis have the effects of regulating organism metabolism and enhancing immunity.
The invention provides a preparation method of a health-care peanut butter food, which has the outstanding characteristics and excellent effects compared with the prior art:
1. according to the preparation method, the propolis wraps the superfine peanut kernels and the superfine peanut kernels are kneaded with the donkey-hide gelatin, so that the peanut oil does not overflow, and the peanut butter has good taste and health-care nutritional effects.
2. In the preparation method, the peanut kernels and other raw materials are fully micronized, fermented and enzymolyzed, so that the flavor, the spreadability, the sensory quality and the storage period of the peanut butter are ensured.
3. The preparation method has the advantages of easily available raw materials, simple process, low cost and convenient popularization and production.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments, but it should not be construed that the scope of the present invention is limited to the following examples. Various substitutions and alterations can be made by those skilled in the art and by conventional means without departing from the spirit of the method of the invention described above.
Example 1
A preparation method of a health-care peanut butter food comprises the following specific steps:
(1) screening peanut kernels with normal color and full grains, placing the peanut kernels in an oven for heating and baking at the baking temperature of 150 ℃ for 15min until the colors of the interior and exterior of the peanut kernels are consistent, then quickly discharging, cooling to room temperature by using cold air, peeling by using a peeling machine, and crushing into peanut kernel powder for later use;
(2) uniformly mixing the peanut kernel powder obtained in the step (1) with propolis in a mass ratio of 100:3, and then carrying out air flow crushing on the mixture under the condition of liquid nitrogen freezing to obtain superfine peanut kernel powder wrapped by the propolis;
(3) mixing fructus Siraitiae Grosvenorii, arillus longan, colla Corii Asini and water, aging at 52 deg.C for 15min under certain humidity and temperature; removing water until the water content is not higher than 8%, adding the superfine peanut kernel powder obtained in the step (2) into a vacuum kneader for kneading, wherein the rotating speed of kneading paddles is 30r/min, and the kneading time is 10 min; discharging after the components are fully fused, adding the mixture into a cavitation nozzle type homogenizer for homogenization treatment at the homogenization temperature of 55 ℃ for 10min, and discharging to obtain uniform slurry; wherein, the weight parts of the superfine peanut kernel powder are 46, the weight parts of the grosvenor momordica fruit are 15, the weight parts of the longan are 14, the weight parts of the donkey-hide gelatin are 12, and the weight parts of the water are 5;
(4) mixing the slurry obtained in the step (3) with food thickening agent gelatin, sugar sucrose, condensed milk and alginic acid propylene glycol ester, stirring uniformly, sterilizing and vacuum packaging to obtain the health peanut butter food; wherein the components comprise 90 weight parts of slurry, 0.5 weight part of food thickening agent, 1 weight part of saccharide, 0.8 weight part of condensed milk and 0.5 weight part of propylene glycol alginate.
Example 2
A preparation method of a health-care peanut butter food comprises the following specific steps:
(1) screening peanut kernels with normal color and full grains, placing the peanut kernels in an oven for heating and baking at the baking temperature of 150 ℃ for 20min until the colors of the interior and exterior of the peanut kernels are consistent, then quickly discharging, cooling to room temperature by using cold air, peeling by using a peeling machine, and crushing into peanut kernel powder for later use;
(2) uniformly mixing the peanut kernel powder obtained in the step (1) with propolis in a mass ratio of 100:4, and then carrying out air flow crushing on the mixture under the condition of liquid nitrogen freezing to obtain superfine peanut kernel powder wrapped by the propolis;
(3) mixing fructus Siraitiae Grosvenorii, arillus longan, colla Corii Asini and water, aging at 60 deg.C for 15min under certain humidity and temperature; removing water until the water content is not higher than 8%, and adding the superfine peanut kernel powder obtained in the step (2) into a pressure type kneader for kneading, wherein the rotating speed of kneading paddles is 40r/min, and the kneading time is 15 min; discharging after the components are fully fused, adding the mixture into a collision valve body type homogenizer for homogenization treatment at the homogenization temperature of 60 ℃ for 15min, and discharging to obtain uniform slurry; wherein, 50 parts by weight of superfine peanut kernel powder, 15 parts by weight of fructus momordicae, 15 parts by weight of longan, 12 parts by weight of donkey-hide gelatin and 5 parts by weight of water;
(4) mixing the slurry obtained in the step (3) with food thickening agent carrageenan, sugar maltose, condensed milk and alginic acid propylene glycol ester, uniformly stirring, sterilizing and vacuum packaging to obtain the health-care peanut butter food; wherein the weight parts of the paste is 90, the weight parts of the food thickening agent is 1, the weight parts of the sugar is 1, the weight parts of the condensed milk is 1, and the weight parts of the propylene glycol alginate is 0.5.
Example 3
A preparation method of a health-care peanut butter food comprises the following specific steps:
(1) screening peanut kernels with normal color and full grains, placing the peanut kernels in an oven for heating and baking at the baking temperature of 170 ℃ for 15min until the colors of the interior and exterior of the peanut kernels are consistent, then quickly discharging, cooling to room temperature by using cold air, peeling by using a peeling machine, and crushing into peanut kernel powder for later use;
(2) uniformly mixing the peanut kernel powder obtained in the step (1) with propolis in a mass ratio of 100:5, and then carrying out air flow crushing on the mixture under the condition of liquid nitrogen freezing to obtain superfine peanut kernel powder wrapped by the propolis;
(3) mixing fructus Siraitiae Grosvenorii, arillus longan, colla Corii Asini and water, aging at 60 deg.C for 15min under certain humidity and temperature; removing water until the water content is not higher than 8%, adding the superfine peanut kernel powder obtained in the step (2) into a vacuum kneader for kneading, wherein the rotating speed of kneading paddles is 30r/min, and the kneading time is 15 min; discharging after the components are fully fused, adding the mixture into a Y-shaped interactive homogenizer for homogenization treatment at the homogenization temperature of 60 ℃ for 20min, and discharging to obtain uniform slurry; wherein, 58 parts of superfine peanut kernel powder, 15 parts of fructus momordicae, 18 parts of longan, 12 parts of donkey-hide gelatin and 7 parts of water;
(4) mixing the slurry obtained in step (3) with food thickener tamarind seed polysaccharide gum, saccharide fructose, condensed milk and propylene glycol alginate, stirring, sterilizing, and vacuum packaging to obtain health peanut butter food; wherein the components comprise 95 weight parts of slurry, 0.5 weight part of food thickening agent, 1 weight part of saccharide, 0.8 weight part of condensed milk and 0.5 weight part of propylene glycol alginate.
Example 4
A preparation method of a health-care peanut butter food comprises the following specific steps:
(1) screening peanut kernels with normal color and full grains, placing the peanut kernels in an oven for heating and baking at 160 ℃ for 15min until the colors of the interior and exterior of the peanut kernels are consistent, then quickly discharging, cooling to room temperature by using cold air, peeling by using a peeling machine, and crushing into peanut kernel powder for later use;
(2) uniformly mixing the peanut kernel powder obtained in the step (1) with propolis in a mass ratio of 100:5, and then carrying out air flow crushing on the mixture under the condition of liquid nitrogen freezing to obtain superfine peanut kernel powder wrapped by the propolis;
(3) mixing fructus Siraitiae Grosvenorii, arillus longan, colla Corii Asini and water, aging at 60 deg.C for 15min under certain humidity and temperature; removing water until the water content is not higher than 8%, adding the superfine peanut kernel powder obtained in the step (2) into a vacuum kneader for kneading, wherein the rotating speed of kneading paddles is 40r/min, and the kneading time is 15 min; discharging after the components are fully fused, adding the mixture into a collision valve body type homogenizer for homogenizing treatment at 72 ℃ for 15min, and discharging to obtain uniform slurry; wherein, 58 parts of superfine peanut kernel powder, 15 parts of fructus momordicae, 14 parts of longan, 12 parts of donkey-hide gelatin and 8 parts of water;
(4) mixing the slurry obtained in the step (3) with food thickening agent agar, sugar sucrose, condensed milk and alginic acid propylene glycol ester, stirring uniformly, sterilizing and vacuum packaging to obtain the health peanut butter food; wherein the components comprise 92 weight parts of slurry, 0.5 weight part of food thickening agent, 2 weight parts of saccharides, 1.2 weight parts of condensed milk and 0.5 weight part of propylene glycol alginate.
Example 5
A preparation method of a health-care peanut butter food comprises the following specific steps:
(1) screening peanut kernels with normal color and full grains, placing the peanut kernels in an oven for heating and baking at the baking temperature of 170 ℃ for 15min until the colors of the interior and exterior of the peanut kernels are consistent, then quickly discharging, cooling to room temperature by using cold air, peeling by using a peeling machine, and crushing into peanut kernel powder for later use;
(2) uniformly mixing the peanut kernel powder obtained in the step (1) with propolis in a mass ratio of 100:3, and then carrying out air flow crushing on the mixture under the condition of liquid nitrogen freezing to obtain superfine peanut kernel powder wrapped by the propolis;
(3) mixing fructus Siraitiae Grosvenorii, arillus longan, colla Corii Asini and water, aging at 60 deg.C for 15min under certain humidity and temperature; removing water until the water content is not higher than 8%, adding the superfine peanut kernel powder obtained in the step (2) into a vacuum kneader for kneading, wherein the rotating speed of kneading paddles is 35r/min, and the kneading time is 10 min; discharging after the components are fully fused, adding the mixture into a cavitation nozzle type homogenizer for homogenization treatment at the homogenization temperature of 55 ℃ for 10min, and discharging to obtain uniform slurry; 58 parts of superfine peanut kernel powder, 16 parts of momordica grosvenori, 14 parts of longan, 13 parts of donkey-hide gelatin and 8 parts of water;
(4) mixing the slurry obtained in the step (3) with a food thickener of sesbania gum, sugar sucrose, condensed milk and propylene glycol alginate, stirring uniformly, sterilizing and vacuum packaging to obtain the health peanut butter food; wherein the components comprise 95 weight parts of slurry, 0.5 weight part of food thickening agent, 1 weight part of saccharide, 1 weight part of condensed milk and 0.5 weight part of propylene glycol alginate.
Comparative example 1
A preparation method of a health-care peanut butter food comprises the following specific steps:
(1) screening peanut kernels with normal color and full grains, placing the peanut kernels in an oven for heating and baking at the baking temperature of 170 ℃ for 15min until the colors of the interior and exterior of the peanut kernels are consistent, then quickly discharging, cooling to room temperature by using cold air, peeling by using a peeling machine, and crushing into peanut kernel powder for later use;
(2) mixing fructus Siraitiae Grosvenorii, arillus longan, colla Corii Asini and water, aging at 60 deg.C for 15min under certain humidity and temperature; removing water until the water content is not higher than 8%, adding the water and the peanut kernel powder obtained in the step (1) into a vacuum kneader for kneading, wherein the rotating speed of kneading paddles is 35r/min, and the kneading time is 10 min; discharging after the components are fully fused, adding the mixture into a cavitation nozzle type homogenizer for homogenization treatment at the homogenization temperature of 55 ℃ for 10min, and discharging to obtain uniform slurry; 58 parts of peanut kernel powder, 16 parts of momordica grosvenori, 14 parts of longan, 13 parts of donkey-hide gelatin and 8 parts of water;
(3) mixing the slurry obtained in the step (2) with a food thickener of sesbania gum, sugar sucrose, condensed milk and propylene glycol alginate, stirring uniformly, sterilizing and vacuum packaging to obtain the health peanut butter food; wherein the components comprise 95 weight parts of slurry, 0.5 weight part of food thickening agent, 1 weight part of saccharide, 1 weight part of condensed milk and 0.5 weight part of propylene glycol alginate.
The peanut butters prepared in examples 1-5 and comparative example 1 were tested for protein content and storage stability and the data obtained are shown in table 1;
table 1:
| performance index | Protein content (%) | Moisture content (%) | Storage period (moon) |
| Example 1 | 29 | 6 | ＞24 |
| Example 2 | 31 | 8 | ＞24 |
| Example 3 | 34 | 7 | ＞24 |
| Example 4 | 30 | 5 | ＞24 |
| Example 5 | 32 | 6 | ＞24 |
| Example 6 | 35 | 7 | ＞24 |
| Comparative example 1 | 27 | 8 | 10 |
Through storage contrast analysis, the peanut butter without the propolis pretreatment is easy to separate out, loses the protection of a fat film and is easy to oxidize, so that the original flavor, spreadability and taste of the product are poor, and the quality guarantee period of the product is only 10 months.
Claims (8)
1. A preparation method of a health-care peanut butter food comprises the following specific steps:
(1) screening peanut kernels with normal color and full grains, placing the peanut kernels in an oven for heating and baking until the colors of the interior and the exterior of the peanut kernels are consistent, then quickly discharging, cooling to room temperature by using cold air, then peeling by using a peeling machine, and crushing into peanut kernel powder for later use;
(2) uniformly mixing the peanut kernel powder obtained in the step (1) with propolis according to a mass ratio of 100:3-5, and then carrying out air flow crushing under a liquid nitrogen freezing condition to obtain superfine peanut kernel powder wrapped by the propolis;
(3) mixing fructus momordicae, longan and donkey-hide gelatin with water, curing at a certain humidity and temperature, removing water until the water content is not higher than 8%, adding the mixture and the superfine peanut kernel powder obtained in the step (2) into a kneader for kneading, discharging after the components are fully fused, adding the mixture into a high-pressure homogenizer for homogenizing, and discharging to obtain uniform slurry; wherein, the weight parts of the superfine peanut kernel powder are 46 to 58, the weight parts of the grosvenor momordica fruit are 15 to 17, the weight parts of the longan are 14 to 18, the weight parts of the donkey-hide gelatin are 12 to 15, and the weight parts of the water are 5 to 8; the curing temperature of the momordica grosvenori, the longan and the donkey-hide gelatin is 52-60 ℃, and the curing time is 10-15 min;
(4) mixing the slurry obtained in the step (3) with a food thickener, saccharides, condensed milk and propylene glycol alginate, uniformly stirring, sterilizing and vacuum packaging to obtain the health-care peanut butter food; wherein the weight parts of the slurry are 90 to 95, the weight parts of the food thickener are 0.5 to 2, the weight parts of the saccharide are 1 to 2, the weight parts of the condensed milk are 0.8 to 1.2, and the weight parts of the propylene glycol alginate are 0.5 to 1.
2. The method for preparing a health peanut butter food as claimed in claim 1, wherein: the baking temperature in the step (1) is 150-170 ℃, and the baking time is 15-20 min.
3. The method for preparing a health peanut butter food as claimed in claim 1, wherein: and (3) the momordica grosvenori is at least one of green peel fruits, Lajiang fruits, Changbai fruits, rambutan fruits, winter melon fruits or tea mountain fruits.
4. The method for preparing a health peanut butter food as claimed in claim 1, wherein: and (3) the longan is at least one of Shixia longan, Liangliang longan, lingshan longan, ancient mountain longan, Lidong longan, Shuangfeng longan and Dongding longan.
5. The method for preparing a health peanut butter food as claimed in claim 1, wherein: the kneading machine in the step (3) is one of a vacuum kneading machine or a pressure kneading machine, the power of a motor is 30-50 kW, the rotating speed of a blade is 30-40 r/min, and the kneading time is 10-15 min.
6. The method for preparing a health peanut butter food as claimed in claim 1, wherein: the high-pressure homogenizer in the step (3) is one of a cavitation nozzle type homogenizer, a collision valve type homogenizer or a Y-shaped interactive homogenizer, the power of a motor is 2-3 kW, the number of plungers is 1-3, and the homogenizing pressure is 180-220 kg/cm2The homogenization temperature is 55-72 ℃, and the homogenization treatment time is 10-20 min.
7. The method for preparing a health peanut butter food as claimed in claim 1, wherein: and (4) the food thickener is at least one of gelatin, carrageenan, Arabic gum, tamarind seed polysaccharide gum, sesbania gum, agar, sodium alginate or pectin.
8. The method for preparing a health peanut butter food as claimed in claim 1, wherein: the sugar in the step (4) is at least one of sucrose, fructose and maltose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711382112.8A CN107865371B (en) | 2017-12-20 | 2017-12-20 | Preparation method of health-care peanut butter food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711382112.8A CN107865371B (en) | 2017-12-20 | 2017-12-20 | Preparation method of health-care peanut butter food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107865371A CN107865371A (en) | 2018-04-03 |
| CN107865371B true CN107865371B (en) | 2021-03-30 |
Family
ID=61755980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711382112.8A Active CN107865371B (en) | 2017-12-20 | 2017-12-20 | Preparation method of health-care peanut butter food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107865371B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110731384A (en) * | 2018-07-20 | 2020-01-31 | 内蒙古伊利实业集团股份有限公司 | Peeling method of kinds of soybeans, raw material soybeans and soybean milk |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5971676A (en) * | 1982-10-18 | 1984-04-23 | Q P Corp | Preparation of multi-layer spread food |
| JP2005192545A (en) * | 2004-01-09 | 2005-07-21 | Shigeharu Kaiho | Peanut butter mix |
| CN103462113A (en) * | 2013-09-05 | 2013-12-25 | 夏华 | Processing method for medlar peanut butter |
| CN105011242A (en) * | 2015-08-25 | 2015-11-04 | 方莉 | Peanut butter preparation method |
| CN106551329A (en) * | 2016-11-14 | 2017-04-05 | 江苏江大源生态生物科技股份有限公司 | A kind of nanoscale resistive connection propolis powder formula and preparation method thereof |
| CN107232567A (en) * | 2017-07-15 | 2017-10-10 | 诸城市和生食品有限公司 | A kind of walnut cream and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050220971A1 (en) * | 2004-04-01 | 2005-10-06 | Katalin Coburn | Process for making non-emulsified, spiced or flavored peanut butters and peanut butter spreads, with lower fat content, long shelf life, and minimal oil separation |
-
2017
- 2017-12-20 CN CN201711382112.8A patent/CN107865371B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5971676A (en) * | 1982-10-18 | 1984-04-23 | Q P Corp | Preparation of multi-layer spread food |
| JP2005192545A (en) * | 2004-01-09 | 2005-07-21 | Shigeharu Kaiho | Peanut butter mix |
| CN103462113A (en) * | 2013-09-05 | 2013-12-25 | 夏华 | Processing method for medlar peanut butter |
| CN105011242A (en) * | 2015-08-25 | 2015-11-04 | 方莉 | Peanut butter preparation method |
| CN106551329A (en) * | 2016-11-14 | 2017-04-05 | 江苏江大源生态生物科技股份有限公司 | A kind of nanoscale resistive connection propolis powder formula and preparation method thereof |
| CN107232567A (en) * | 2017-07-15 | 2017-10-10 | 诸城市和生食品有限公司 | A kind of walnut cream and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107865371A (en) | 2018-04-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172306B (en) | A kind of preparation method of fermented bean curd Fructus Pistaciae Verae | |
| KR101775766B1 (en) | Manufacturing method for Rubus coreanus noodles and cooking Method thereof | |
| CN104872364A (en) | Lycium chinense fruit cake and making method thereof | |
| CN104886211A (en) | Preparation method of pleurotus eryngii and fresh orange fruitcake | |
| CN107865371B (en) | Preparation method of health-care peanut butter food | |
| KR101969202B1 (en) | Manufacturing method of corn bread | |
| KR20140013708A (en) | Method for preparation of functional walnut steamed bread having blueberry | |
| CN110663920A (en) | Preparation method of hazelnut and peanut composite seasoning sauce | |
| KR101906717B1 (en) | Manufacturing method of liquid sugar composition using berries and other ingredients, and manufacturing method of rice cake food composition comprising the liquid sugar composition thereby | |
| CN105029357A (en) | Tomato juice flavored minced chicken and preparation method thereof | |
| CN107549811A (en) | A kind of peanut protein rich in OPC reconstitutes powder and preparation method thereof | |
| KR101494383B1 (en) | Ramyeon containing cultivated wild ginseng and seafood and method for manufacturing thereof | |
| CN105613680A (en) | Liquorice cake for enhancing immunity of human body and making method thereof | |
| CN103689425A (en) | Wheat germ cake rich in anthocyanin and preparation method of wheat germ cake | |
| KR102492573B1 (en) | Noodle sauce and manufacturing method of the same | |
| CN106173164A (en) | A kind of compound dried meat of Fructus Fragariae Ananssae body-building fruit and preparation method thereof | |
| CN106342974A (en) | Aloe and lonicera fragrantissima fruit combined preserved fruit and preparation method thereof | |
| CN103404837B (en) | European style sweet sauce and preparation method thereof | |
| CN117752067A (en) | Grass paste with folium phyllanthi and preparation method and application thereof | |
| CN110959838A (en) | Preparation method of carrot peanut butter | |
| KR20200009879A (en) | Method for making healthy noodle including ginseng extract and thereof | |
| CN103371340A (en) | Processing method of recombinant bamboo shoot | |
| CN117243357A (en) | Peanut fresh pepper sauce and preparation method thereof | |
| CN110934257A (en) | Konjak and lotus seed rice dumpling and preparation method thereof | |
| CN108935582A (en) | A kind of production method of pleurotus ferulae nutritious shortcake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210310 Address after: 264200 Yingbin Avenue, Weihai Port-Linking Economic and Technological Development Zone, Shandong Province Applicant after: SHANDONG WEIZHENGPINKANG FOOD TECHNOLOGY CO.,LTD. Address before: 610091, Sichuan, Chengdu province Qingyang dragon industrial port, East Sea 4 Applicant before: CHENDU NEW KELI CHEMICAL SCIENCE Co.,Ltd. CHINA |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A preparation method of health peanut butter food Effective date of registration: 20220609 Granted publication date: 20210330 Pledgee: Industrial and Commercial Bank of China Limited Weihai Wendeng sub branch Pledgor: SHANDONG WEIZHENGPINKANG FOOD TECHNOLOGY CO.,LTD. Registration number: Y2022980007404 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230615 Granted publication date: 20210330 Pledgee: Industrial and Commercial Bank of China Limited Weihai Wendeng sub branch Pledgor: SHANDONG WEIZHENGPINKANG FOOD TECHNOLOGY CO.,LTD. Registration number: Y2022980007404 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A preparation method for health peanut butter food Effective date of registration: 20230620 Granted publication date: 20210330 Pledgee: Industrial and Commercial Bank of China Limited Weihai Wendeng sub branch Pledgor: SHANDONG WEIZHENGPINKANG FOOD TECHNOLOGY CO.,LTD. Registration number: Y2023980044418 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |