CN108719912A - A kind of preparation method of low fat peanut sauce - Google Patents
A kind of preparation method of low fat peanut sauce Download PDFInfo
- Publication number
- CN108719912A CN108719912A CN201810466150.XA CN201810466150A CN108719912A CN 108719912 A CN108719912 A CN 108719912A CN 201810466150 A CN201810466150 A CN 201810466150A CN 108719912 A CN108719912 A CN 108719912A
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- Prior art keywords
- peanut
- low fat
- preparation
- frying
- sauce
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- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 84
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 84
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 84
- 235000020232 peanut Nutrition 0.000 title claims abstract description 84
- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241001553178 Arachis glabrata Species 0.000 title abstract 8
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 23
- 238000002525 ultrasonication Methods 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000000312 peanut oil Substances 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims description 76
- 240000004784 Cymbopogon citratus Species 0.000 claims description 37
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 37
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- 238000012216 screening Methods 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 7
- 208000008589 Obesity Diseases 0.000 abstract description 3
- 201000006549 dyspepsia Diseases 0.000 abstract description 3
- 235000020824 obesity Nutrition 0.000 abstract description 3
- 241000228197 Aspergillus flavus Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000004519 grease Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000002893 slag Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000004615 ingredient Substances 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
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- -1 delicate mouthfeel Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013355 food flavoring agent 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
- 229940113087 geraniol Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation methods of low fat peanut sauce, include the following steps：For shelled peanut after frying, squeezing obtains peanut oil and peanut dregs；Water and salt are added in peanut dregs, stirs evenly, carries out ultrasonication, obtains thick peanut butter；Thick peanut butter is ground twice, obtains low fat peanut sauce.There is strong peanut fragrance using low fat peanut sauce prepared by the method for the present invention, delicate mouthfeel, fragrance is pure, and fat content is low, and obesity, indigestion, the crowd with angiocardiopathy can also eat.
Description
Technical field
The present invention relates to peanut processing field more particularly to a kind of preparation methods of low fat peanut sauce.
Background technology
Peanut butter accounts for the 37% of the current edible peanut consumption in China as a kind of snack food, and it is rich in vegetable protein, dimension
Raw element（Niacin, vitamin E etc.）With minerals etc., full of nutrition, unique flavor.Peanut butter has fine and smooth mouthfeel, strong
Peanut flavor and good processing performance in can not only be used for, the coating of western-style food food, also can be used as flavouring for cooking, cake
Point fillings, market demand are very big.
Traditional peanut butter is ground by the peanut after removing the peel, and maintains the abundant nutritional ingredient of peanut, is had a large amount of
Protein, vitamin, dietary fiber, grease and trace element etc., wherein the content of grease is up to 53%, is not suitable for fat people
Group is edible, and huge uptake grease can induce a series of cardiovascular and cerebrovascular disease, seriously threaten health.
Invention content
Technical problems based on background technology, the present invention propose a kind of preparation method of low fat peanut sauce, use
Low fat peanut sauce fat content prepared by the method for the present invention is low, and obesity, indigestion, the crowd with angiocardiopathy can also
It is edible.
The present invention provides a kind of preparation methods of low fat peanut sauce, include the following steps：
After frying, squeezing obtains peanut oil and peanut dregs for S1, shelled peanut；
Water and salt are added in S2, the peanut dregs obtained in S1, stirs evenly, carries out ultrasonication, obtains thick peanut butter；
S3, the thick peanut butter obtained in S2 is ground twice, obtains low fat peanut sauce.
Preferably, the method for S1 fryings is：Shelled peanut, tealeaves, lemon grass (Cymbopogon citratus) are uniformly mixed, in 55-65 DEG C of frying 25-
35min, after screening out tealeaves, lemon grass (Cymbopogon citratus), then in 130-150 DEG C of frying 3-5min.
Preferably, shelled peanut, tealeaves, lemon grass (Cymbopogon citratus) weight ratio be 100:2-4:1-1.5.
Preferably, the method squeezed in S1 is：Shelled peanut after frying is sent into screw oil expeller and is squeezed, is controlled
The temperature of squeezing is 40-60 DEG C, and squeezing number is 1-2 times, and the shaft rotating speed of screw oil expeller is 30-40r/min.
Preferably, peanut dregs in S2, water, salt weight ratio be 110-130：50-60：1.
Preferably, the ultrasonic frequency of ultrasonication is 380-400khz, power 300-350W, processing time in S2
It is 15-20 minutes.
Preferably, it is 40-60 mesh that the first time in being ground twice in S3, which is ground to granularity, and being ground to granularity for the second time is
100-110 mesh.
The preparation method of low fat peanut sauce provided by the invention has been connected peanut oil is squeezed with the technique for preparing peanut butter
Come, the peanut fried obtains peanut oil and peanut dregs, prepare peanut butter with peanut dregs, reduce peanut butter by 1-2 squeezing
In fat content, while squeezing obtain peanut oil it is best in quality.The low fat peanut sauce tool prepared using the method for the present invention
There is strong peanut fragrance, delicate mouthfeel, fragrance is pure, and fat content is low, obesity, indigestion, with angiocardiopathy
Crowd can also eat.
The peanut frying process of the present invention preferably uses frying in two stages, and first stage is by shelled peanut, tealeaves, lemon
Lemon grass is together in 55-65 DEG C of frying 25-35min, after second stage screens out tealeaves, lemon grass (Cymbopogon citratus), then in 130-150 DEG C of frying 3-
5min.By shelled peanut frying together with tealeaves, lemon grass (Cymbopogon citratus), the growth of Aspergillus flavus can be inhibited.The toxicity of Aspergillus flavus is extremely strong,
And general processing temperature of cooking cannot be destroyed, cracking temperature is 1535 DEG C, and solubility is relatively low in water, is dissolved in oil and one
A little organic solvents, peanut, which such as preserves, improper easily infects Aspergillus flavus.The substances such as tea polyphenols, caffeine, geraniol in tealeaves
The resistance of wide spectrum to bacterium and virus is all had, lemon grass (Cymbopogon citratus) also has the function of sterilizing and anti-virus.Tea is added in frying peanut
Leaf, lemon grass (Cymbopogon citratus), the content of Aspergillus flavus reduces 50%-65% in obtained peanut oil and peanut dregs.The high temperature of second stage
Frying is conducive to generate the fragrance matter of giving off a strong fragrance peanut, but to avoid destruction of the high temperature to nutritional ingredient, time cannot be long.
Peanut dregs are carried out ultrasonication by the present invention, can make nutriment in peanut more with smudge cells wall construction
Good release, fragrance is stronger, convenient for being absorbed and utilized for nutritional ingredient；Food is added in the present invention preferably before ultrasonication
Salt can improve the effect of ultrasonication.The thick peanut butter of ultrasonication by grinding twice so that peanut butter quality is more
Refinement is greasy, and stability is good, not will produce sauce body and grease segregation phenomenon.
Low fat peanut sauce provided by the invention can directly be eaten, and also flavoring agent can be added in process of lapping, be prepared into not
With the peanut butter of taste.
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 preparation methods of low fat peanut sauce, include the following steps：
S1, by weight ratio be 100:3.2:1.2 shelled peanut, tealeaves, lemon grass (Cymbopogon citratus) are uniformly mixed, and in 64 DEG C of frying 26min, screen out
After tealeaves, lemon grass (Cymbopogon citratus), then in 146 DEG C of frying 3min；Shelled peanut after frying is sent into screw oil expeller and is squeezed, is controlled
The temperature of squeezing is 54 DEG C, and squeezing number is 1 time, and the shaft rotating speed of screw oil expeller is 35r/min, obtains peanut oil and peanut
Slag；
Be added water and salt in S2, the peanut dregs obtained in S1, peanut dregs, water, salt weight ratio be 127：52：1, stirring
Uniformly, ultrasonication is carried out, the ultrasonic frequency of ultrasonication is 380khz, and power 310W, processing time is 19 points
Clock obtains thick peanut butter；
S3, the thick peanut butter obtained in S2 is ground twice, it is 50 mesh to be ground to granularity for the first time, is ground to grain for the second time
Degree is 105 mesh, obtains low fat peanut sauce.
Embodiment 2
The present invention provides a kind of preparation methods of low fat peanut sauce, include the following steps：
S1, by weight ratio be 100:3.7:1.1 shelled peanut, tealeaves, lemon grass (Cymbopogon citratus) are uniformly mixed, and in 62 DEG C of frying 28min, screen out
After tealeaves, lemon grass (Cymbopogon citratus), then in 134 DEG C of frying 5min；Shelled peanut after frying is sent into screw oil expeller and is squeezed, is controlled
The temperature of squeezing is 58 DEG C, and squeezing number is 2 times, and the shaft rotating speed of screw oil expeller is 37r/min, obtains peanut oil and peanut
Slag；
Be added water and salt in S2, the peanut dregs obtained in S1, peanut dregs, water, salt weight ratio be 118：56：1, stirring
Uniformly, ultrasonication is carried out, the ultrasonic frequency of ultrasonication is 400khz, and power 340W, processing time is 16 points
Clock obtains thick peanut butter；
S3, the thick peanut butter obtained in S2 is ground twice, it is 55 mesh to be ground to granularity for the first time, is ground to grain for the second time
Degree is 105 mesh, obtains low fat peanut sauce.
Embodiment 3
The present invention provides a kind of preparation methods of low fat peanut sauce, include the following steps：
S1, by weight ratio be 100:2.8:1.3 shelled peanut, tealeaves, lemon grass (Cymbopogon citratus) are uniformly mixed, and in 59 DEG C of frying 31min, screen out
After tealeaves, lemon grass (Cymbopogon citratus), then in 143 DEG C of frying 4min；Shelled peanut after frying is sent into screw oil expeller and is squeezed, is controlled
The temperature of squeezing is 42 DEG C, and squeezing number is 2 times, and the shaft rotating speed of screw oil expeller is 33r/min, obtains peanut oil and peanut
Slag；
Be added water and salt in S2, the peanut dregs obtained in S1, peanut dregs, water, salt weight ratio be 114：54：1, stirring
Uniformly, ultrasonication is carried out, the ultrasonic frequency of ultrasonication is 390khz, and power 330W, processing time is 18 points
Clock obtains thick peanut butter；
S3, the thick peanut butter obtained in S2 is ground twice, it is 44 mesh to be ground to granularity for the first time, is ground to grain for the second time
Degree is 115 mesh, obtains low fat peanut sauce.
Embodiment 4
The present invention provides a kind of preparation methods of low fat peanut sauce, include the following steps：
S1, by weight ratio be 100:2.3:1.4 shelled peanut, tealeaves, lemon grass (Cymbopogon citratus) are uniformly mixed, and in 57 DEG C of frying 33min, screen out
After tealeaves, lemon grass (Cymbopogon citratus), then in 137 DEG C of frying 4.5min；Shelled peanut after frying is sent into screw oil expeller and is squeezed, is controlled
The temperature of system squeezing is 46 DEG C, and squeezing number is 1 time, and the shaft rotating speed of screw oil expeller is 34r/min, obtains peanut oil and flower
Raw slag；
Be added water and salt in S2, the peanut dregs obtained in S1, peanut dregs, water, salt weight ratio be 122：58：1, stirring
Uniformly, ultrasonication is carried out, the ultrasonic frequency of ultrasonication is 385khz, and power 320W, processing time is 17 points
Clock obtains thick peanut butter；
S3, the thick peanut butter obtained in S2 is ground twice, it is 60 mesh to be ground to granularity for the first time, is ground to grain for the second time
Degree is 110 mesh, obtains low fat peanut sauce.
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 (7)
1. a kind of preparation method of low fat peanut sauce, which is characterized in that include the following steps：
After frying, squeezing obtains peanut oil and peanut dregs for S1, shelled peanut；
Water and salt are added in S2, the peanut dregs obtained in S1, stirs evenly, carries out ultrasonication, obtains thick peanut butter；
S3, the thick peanut butter obtained in S2 is ground twice, obtains low fat peanut sauce.
2. a kind of preparation method of low fat peanut sauce according to claim 1, which is characterized in that the method for the S1 fryings
For：Shelled peanut, tealeaves, lemon grass (Cymbopogon citratus) are uniformly mixed, in 55-65 DEG C of frying 25-35min, after screening out tealeaves, lemon grass (Cymbopogon citratus), then
130-150 DEG C of frying 3-5min.
3. a kind of preparation method of low fat peanut sauce according to claim 2, which is characterized in that the shelled peanut, tealeaves,
The weight ratio of lemon grass (Cymbopogon citratus) is 100:2-4:1-1.5.
4. a kind of preparation method of low fat peanut sauce according to claim 1, which is characterized in that the side squeezed in the S1
Method is：Shelled peanut after frying is sent into screw oil expeller and is squeezed, the temperature for controlling squeezing is 40-60 DEG C, squeezing time
Number is 1-2 times, and the shaft rotating speed of screw oil expeller is 30-40r/min.
5. a kind of preparation method of low fat peanut sauce according to claim 1, which is characterized in that peanut dregs in the S2,
Water, salt weight ratio be 110-130：50-60：1.
6. a kind of preparation method of low fat peanut sauce according to claim 1, which is characterized in that in the S2 at ultrasonic wave
The ultrasonic frequency of reason is 380-400khz, and power 300-350W, processing time is 15-20 minutes.
7. a kind of preparation method of low fat peanut sauce according to claim 1, which is characterized in that ground twice in the S3
In first time be ground to granularity be 40-60 mesh, be ground to for the second time granularity be 100-110 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810466150.XA CN108719912A (en) | 2018-05-16 | 2018-05-16 | A kind of preparation method of low fat peanut sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810466150.XA CN108719912A (en) | 2018-05-16 | 2018-05-16 | A kind of preparation method of low fat peanut sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719912A true CN108719912A (en) | 2018-11-02 |
Family
ID=63938257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810466150.XA Withdrawn CN108719912A (en) | 2018-05-16 | 2018-05-16 | A kind of preparation method of low fat peanut sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN108719912A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109222038A (en) * | 2018-08-08 | 2019-01-18 | 武汉轻工大学 | A kind of low fat inulin peanut sauce and preparation method thereof |
| CN112471477A (en) * | 2020-11-20 | 2021-03-12 | 山东丰香园食品股份有限公司 | Preparation method of low-fat peanut butter |
-
2018
- 2018-05-16 CN CN201810466150.XA patent/CN108719912A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109222038A (en) * | 2018-08-08 | 2019-01-18 | 武汉轻工大学 | A kind of low fat inulin peanut sauce and preparation method thereof |
| CN112471477A (en) * | 2020-11-20 | 2021-03-12 | 山东丰香园食品股份有限公司 | Preparation method of low-fat peanut butter |
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