CN107865371B - Preparation method of health-care peanut butter food - Google Patents
Preparation method of health-care peanut butter food Download PDFInfo
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
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.
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| 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 |
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| 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 |
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| 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 |
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