CN108541926A - A kind of peanut butter and preparation method thereof - Google Patents
A kind of peanut butter and preparation method thereof Download PDFInfo
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- CN108541926A CN108541926A CN201810466181.5A CN201810466181A CN108541926A CN 108541926 A CN108541926 A CN 108541926A CN 201810466181 A CN201810466181 A CN 201810466181A CN 108541926 A CN108541926 A CN 108541926A
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- 235000021400 peanut butter Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 59
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 59
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 52
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 52
- 235000020232 peanut Nutrition 0.000 claims abstract description 52
- 238000001802 infusion Methods 0.000 claims abstract description 35
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
- 239000013067 intermediate product Substances 0.000 claims abstract description 19
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 18
- 239000000312 peanut oil Substances 0.000 claims abstract description 18
- 239000000839 emulsion Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000003276 Apios tuberosa Nutrition 0.000 claims abstract description 7
- 235000010744 Arachis villosulicarpa Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims description 16
- 235000013355 food flavoring agent Nutrition 0.000 claims description 16
- 239000003381 stabilizer Substances 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 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 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 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 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 238000004321 preservation Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 7
- 235000015067 sauces Nutrition 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000004061 bleaching Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021278 navy bean Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000010850 salt effect Methods 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of peanut butter and preparation method thereof, the raw material of peanut butter includes 20 35 parts of shelled peanut, 5 10 parts of kidney bean mud, 13 parts of peanut oil, 0.15 0.25 parts of salt, 65 80 parts of water；Preparation method includes：Shelled peanut is removed the peel, and blanched groundnut kernel is added to the water, squeezes the juice to obtain peanut emulsion；Peanut emulsion is heated to 90 95 DEG C, peanut oil is added, carries out first time infusion, kidney bean mud, salt is added, second of infusion is carried out, obtains intermediate product A；Intermediate product A is subjected to insulated and stirred, obtains thick peanut butter；Thick peanut butter is ground, peanut butter is obtained.Peanut butter provided by the invention has strong peanut fragrance, and delicate mouthfeel, fragrance is pure, and stability is good, and large amounts of food will not generate greasy mouthfeel.
Description
Technical field
The present invention relates to peanut processing fields more particularly to a kind of peanut butter and preparation method thereof.
Background technology
Peanut is as a kind of daily food often eaten, and amount is very big in life, especially peanut butter.Peanut butter
It is made of Raw material processing with high-quality peanut rice etc., finished product is hard tough pureed, and quality is fine and smooth, delicious, with intrinsic dense of peanut
Yu Xiangqi, the application in sauce field is extremely wide, is typically used as the flavouring of noodles served with soy sauce, sesame butter, etc. item, steamed bun, bread or cold vegetable dish in sauce etc.,
And make the heart of filling dispensings such as sweet tea cake, sweet tea steamed stuffed bun.According to taste difference, peanut butter is divided into sweet tea, two kinds salty, has much nutritive value
Appetizing food, the application in western-style food is than wide.
Traditional peanut butter is by the decladding peanut after being toasted at about 170 DEG C（Shelled peanut）It prepares.Then after toasting
Shelled peanut bleaching, go scaling and particle, and the shelled peanut of bleaching is broken into two halves.Then by the shelled peanut after bleaching, fragmentation
Roughly ground, and selective ingredient, such as sweetener, salt and hydrogenated vegetable oil are added in the shelled peanut after corase grinding etc..It will
All the components carry out fine grinding after being sufficiently mixed.Then this mixture is cooling, bottling.
But the mouthfeel of this peanut butter is greasy, food at most taste is more greasy, and then substantially reduces the appetite of eater.For
This, the present invention have developed a kind of fragrance it is mellow, food it is how oiliness, be suitable for large amounts of food peanut butter and preparation method thereof.
Invention content
Technical problems based on background technology, the present invention propose a kind of peanut butter and preparation method thereof.
The present invention provides a kind of peanut butter, raw material includes by weight：20-35 parts of shelled peanut, 5-10 parts of kidney bean mud,
1-3 parts of peanut oil, 0.15-0.25 parts of salt, 65-80 parts of water.
Preferably, the raw material of peanut butter further includes 0.2-0.3 parts of stabilizer.
Preferably, stabilizer is one kind in sodium alginate, maltodextrin, konjaku flour.
Preferably, the raw material of peanut butter further includes 1.5-2.5 parts of flavoring agent.
Preferably, the raw material of flavoring agent includes by weight：3-5 parts of salt, 2-4 parts of white sugar, 0.5-1.5 parts of zanthoxylum powder,
4-6 parts of bruised ginger, 3-5 parts of smashed garlic, 1-2 parts of yellow rice wine.
The present invention also provides a kind of preparation methods of peanut butter, include the following steps：
S1, shelled peanut peeling, blanched groundnut kernel is added to the water, squeezes the juice to obtain peanut emulsion；
S2, the peanut emulsion obtained in S1 is heated to 90-95 DEG C, peanut oil is added, carry out first time infusion, be added kidney bean mud,
Salt carries out second of infusion, obtains intermediate product A；
S3, the intermediate product A obtained in S2 is subjected to insulated and stirred, obtains thick peanut butter；
S4, the thick peanut butter obtained in S3 is ground, obtains peanut butter.
Preferably, the temperature of first time infusion is 110-130 DEG C in S2, and the time is 5-7 minutes.
Preferably, the temperature of second of infusion is 95-105 DEG C in S2, and the time is 20-30 minutes.
Preferably, in S3, the temperature of intermediate product A insulated and stirreds is 50-60 DEG C, and the time is 30-40 minutes.
Preferably, in S3, after stabilizer is added in intermediate product A, then insulated and stirred is carried out.
Preferably, in S2, addition flavoring agent is seasoned during second of infusion, and the flavoring agent addition time is second
Secondary infusion start after 10-15 minutes.
Shelled peanut of the present invention is not cooked raw peanut kernel, after kidney bean mud is navy bean is cooked, well-done, peeling
It is pounded pureed.
Peanut butter provided by the invention has strong peanut fragrance, and delicate mouthfeel, fragrance is pure, and stability is good, does not produce
Raw sauce body and grease segregation phenomenon, large amounts of food will not generate greasy mouthfeel.
The present invention does not use in general peanut butter preparation process and first removes the peel shelled peanut, fries（Baking）, grinding method,
But raw peanut kernel is directly squeezed into peanut emulsion, after during infusion, addition peanut oil, kidney bean mud, salt etc. are deployed into flower
Raw sauce.The fragrance of peanut butter can be made stronger using peanut oil, mouthfeel is more smooth；Kidney bean mud and peanut emulsion, peanut oil
Cooperation, make the very close peanut butter worn into completely by peanut of mouthfeel, but due to the use of kidney bean mud, reduce the use of peanut
Amount, the intake of grease when reducing edible peanut sauce will not feel greasy after large amounts of food, also more healthy；First
The salt being added between secondary infusion and second of infusion is different from the salt effect in flavoring agent, and the salt in flavoring agent is mainly
Peanut butter provides taste, and the salt that is added between first time infusion and second of infusion primarily to excitation peanut emulsion and
The generation of peanut aroma substance in peanut oil, keeps the fragrance of finished product peanut butter stronger；The present invention keeps the temperature intermediate product A
Stirring is to keep peanut butter more uniform, stable, avoid peanut butter from being layered during storage, is hardened, preferably in intermediate product
Stabilizer is added before A insulated and stirreds, the stability of peanut butter can be improved；A kind of present invention further preferably seasoning agent prescription, makes
It can directly be eaten with the peanut butter of this kind of flavoring agent, it is unique in taste without other sauces of arranging in pairs or groups, it is suitable for people of all ages.
Specific implementation mode
In the following, technical scheme of the present invention is described in detail by specific embodiment.
Embodiment 1
The present invention provides a kind of peanut butter, raw material includes by weight：23 parts of shelled peanut, 8 parts of kidney bean mud, peanut oil 2.7
Part, 0.22 part of salt, 71 parts of water.
Embodiment 2
The present invention provides a kind of peanut butter, raw material includes by weight：28 parts of shelled peanut, 6 parts of kidney bean mud, peanut oil 1.4
Part, 0.24 part of salt, 0.23 part of sodium alginate, 76 parts of water.
Embodiment 3
The present invention provides a kind of peanut butter, raw material includes by weight：26 parts of shelled peanut, 9 parts of kidney bean mud, peanut oil 2.1
Part, 0.19 part of salt, 2.3 parts of flavoring agent, 78 parts of water.
Wherein, the raw material of flavoring agent includes by weight：4.2 parts of salt, 2.3 parts of white sugar, 1.1 parts of zanthoxylum powder, bruised ginger 4.5
Part, 4.2 parts of smashed garlic, 1.7 parts of yellow rice wine.
Embodiment 4
The present invention provides a kind of peanut butter, raw material includes by weight：33 parts of shelled peanut, 5 parts of kidney bean mud, peanut oil 2.3
Part, 0.21 part of salt, 0.28 part of maltodextrin, 1.9 parts of flavoring agent, 67 parts of water.
Wherein, the raw material of flavoring agent includes by weight：3.4 parts of salt, 3.6 parts of white sugar, 0.7 part of zanthoxylum powder, bruised ginger 5.2
Part, 4.8 parts of smashed garlic, 1.3 parts of yellow rice wine.
Embodiment 5
The present invention provides a kind of peanut butter, raw material includes by weight：31 parts of shelled peanut, 9 parts of kidney bean mud, peanut oil 1.8
Part, 0.17 part of salt, 0.26 part of konjaku flour, 1.7 parts of flavoring agent, 74 parts of water.
Wherein, the raw material of flavoring agent includes by weight：4.7 parts of salt, 2.8 parts of white sugar, 1.3 parts of zanthoxylum powder, bruised ginger 5.6
Part, 3.4 parts of smashed garlic, 1.5 parts of yellow rice wine.
Embodiment 6
The present invention provides a kind of preparation methods of peanut butter, include the following steps：
S1, various raw materials are weighed according to the proportioning of embodiment 1, it is spare；Shelled peanut is removed the peel, and blanched groundnut kernel is added to the water, and is squeezed
Juice obtains peanut emulsion；
S2, the peanut emulsion obtained in S1 is heated to 92 DEG C, peanut oil is added, carry out first time infusion, the temperature of first time infusion
Degree is 118 DEG C, and the time is 6 minutes, and kidney bean mud, salt is added, and carries out second of infusion, and the temperature of second of infusion is 101 DEG C,
Time is 23 minutes, obtains intermediate product A；
S3, by the intermediate product A obtained in S2 in 54 DEG C of insulated and stirreds 33 minutes, obtain thick peanut butter；
S4, the thick peanut butter obtained in S3 is ground, obtains peanut butter.
Embodiment 7
The present invention provides a kind of preparation methods of peanut butter, include the following steps：
S1, various raw materials are weighed according to the proportioning of embodiment 2, it is spare；Shelled peanut is removed the peel, and blanched groundnut kernel is added to the water, and is squeezed
Juice obtains peanut emulsion；
S2, the peanut emulsion obtained in S1 is heated to 91 DEG C, peanut oil is added, carry out first time infusion, the temperature of first time infusion
Degree is 123 DEG C, and the time is 5 minutes, and kidney bean mud, salt is added, and carries out second of infusion, and the temperature of second of infusion is 103 DEG C,
Time is 24 minutes, obtains intermediate product A；
After sodium alginate is added in S3, the intermediate product A obtained in S2, in 56 DEG C of insulated and stirreds 39 minutes, thick peanut butter is obtained；
S4, the thick peanut butter obtained in S3 is ground, obtains peanut butter.
Embodiment 8
The present invention provides a kind of preparation methods of peanut butter, include the following steps：
S1, various raw materials are weighed according to the proportioning of embodiment 3, it is spare；Shelled peanut is removed the peel, and blanched groundnut kernel is added to the water, and is squeezed
Juice obtains peanut emulsion；
S2, the peanut emulsion obtained in S1 is heated to 94 DEG C, peanut oil is added, carry out first time infusion, the temperature of first time infusion
Degree is 127 DEG C, and the time is 7 minutes, and kidney bean mud, salt is added, and carries out second of infusion, and the temperature of second of infusion is 96 DEG C,
Time is 26 minutes, and flavoring agent is added in the 12nd minute after second of infusion starts, and obtains intermediate product A；
S3, by the intermediate product A obtained in S2 in 58 DEG C of insulated and stirreds 31 minutes, obtain thick peanut butter；
S4, it will be ground in the thick peanut butter obtained in S3 importing colloid mill, obtain peanut butter.
Embodiment 9
The present invention provides a kind of preparation methods of peanut butter, include the following steps：
S1, various raw materials are weighed according to the proportioning of embodiment 5, it is spare；Shelled peanut is removed the peel, and blanched groundnut kernel is added to the water, and is squeezed
Juice obtains peanut emulsion；
S2, the peanut emulsion obtained in S1 is heated to 93 DEG C, peanut oil is added, carry out first time infusion, the temperature of first time infusion
Degree is 113 DEG C, and the time is 6 minutes, and kidney bean mud, salt is added, and carries out second of infusion, and the temperature of second of infusion is 98 DEG C,
Time is 28 minutes, and flavoring agent is added in the 13rd minute after second of infusion starts, and obtains intermediate product A；
After konjaku flour is added in S3, the intermediate product A obtained in S2, in 51 DEG C of insulated and stirreds 37 minutes, thick peanut butter is obtained；
S4, the thick peanut butter obtained in S3 is imported in colloid mill and is ground, obtain peanut butter.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (9)
1. a kind of peanut butter, which is characterized in that its raw material includes by weight：20-35 parts of shelled peanut, 5-10 parts of kidney bean mud, flower
1-3 parts of oil generation, 0.15-0.25 parts of salt, 65-80 parts of water.
2. a kind of peanut butter according to claim 1, which is characterized in that the raw material of the peanut butter further includes stabilizer
0.2-0.3 parts.
3. a kind of peanut butter according to claim 2, which is characterized in that the stabilizer be sodium alginate, maltodextrin,
One kind in konjaku flour.
4. a kind of peanut butter according to claim 1 or 2, which is characterized in that the raw material of the peanut butter further includes seasoning
1.5-2.5 parts of agent.
5. a kind of peanut butter according to claim 4, which is characterized in that the raw material of the flavoring agent includes by weight：
3-5 parts of salt, 2-4 parts of white sugar, 0.5-1.5 parts of zanthoxylum powder, 4-6 parts of bruised ginger, 3-5 parts of smashed garlic, 1-2 parts of yellow rice wine.
6. a kind of preparation method of peanut butter, which is characterized in that include the following steps：
S1, shelled peanut peeling, blanched groundnut kernel is added to the water, squeezes the juice to obtain peanut emulsion；
S2, the peanut emulsion obtained in S1 is heated to 90-95 DEG C, peanut oil is added, carry out first time infusion, be added kidney bean mud,
Salt carries out second of infusion, obtains intermediate product A；
S3, the intermediate product A obtained in S2 is subjected to insulated and stirred, obtains thick peanut butter；
S4, the thick peanut butter obtained in S3 is ground, obtains peanut butter.
7. a kind of preparation method of peanut butter according to claim 6, which is characterized in that first time infusion in the S2
Temperature is 110-130 DEG C, and the time is 5-7 minutes.
8. a kind of preparation method of peanut butter according to claim 6, which is characterized in that second of infusion in the S2
Temperature is 95-105 DEG C, and the time is 20-30 minutes.
9. a kind of preparation method of peanut butter according to claim 6, which is characterized in that in the S3, intermediate product A heat preservations
The temperature of stirring is 50-60 DEG C, and the time is 30-40 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810466181.5A CN108541926A (en) | 2018-05-16 | 2018-05-16 | A kind of peanut butter and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810466181.5A CN108541926A (en) | 2018-05-16 | 2018-05-16 | A kind of peanut butter and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108541926A true CN108541926A (en) | 2018-09-18 |
Family
ID=63495011
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810466181.5A Withdrawn CN108541926A (en) | 2018-05-16 | 2018-05-16 | A kind of peanut butter and preparation method thereof |
Country Status (1)
| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020236450A1 (en) * | 2019-05-20 | 2020-11-26 | Nut Butter Concepts, LLC | Methods and compositions for reducing oil separation in nut butters |
| CN115005414A (en) * | 2022-05-20 | 2022-09-06 | 华中农业大学 | Peanut butter stuffing, sandwich biscuit, and preparation method and application thereof |
| CN115349619A (en) * | 2022-08-09 | 2022-11-18 | 山东莺歌食品有限公司 | Probiotics and prebiotics peanut butter |
-
2018
- 2018-05-16 CN CN201810466181.5A patent/CN108541926A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020236450A1 (en) * | 2019-05-20 | 2020-11-26 | Nut Butter Concepts, LLC | Methods and compositions for reducing oil separation in nut butters |
| US11147284B2 (en) | 2019-05-20 | 2021-10-19 | Nut Butter Concepts, LLC | Methods and compositions for reducing oil separation in nut butters |
| CN115005414A (en) * | 2022-05-20 | 2022-09-06 | 华中农业大学 | Peanut butter stuffing, sandwich biscuit, and preparation method and application thereof |
| CN115349619A (en) * | 2022-08-09 | 2022-11-18 | 山东莺歌食品有限公司 | Probiotics and prebiotics peanut butter |
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Application publication date: 20180918 |
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