CN111067073A - Peanut butter making method - Google Patents
Peanut butter making method Download PDFInfo
- Publication number
- CN111067073A CN111067073A CN201811216646.8A CN201811216646A CN111067073A CN 111067073 A CN111067073 A CN 111067073A CN 201811216646 A CN201811216646 A CN 201811216646A CN 111067073 A CN111067073 A CN 111067073A
- Authority
- CN
- China
- Prior art keywords
- grinding
- peanut butter
- peanut
- peeling
- tank
- 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.)
- Pending
Links
- 235000021400 peanut butter Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000020232 peanut Nutrition 0.000 claims abstract description 24
- 238000000227 grinding Methods 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 244000052616 bacterial pathogen Species 0.000 claims abstract description 4
- 238000007664 blowing Methods 0.000 claims abstract description 4
- 238000009924 canning Methods 0.000 claims abstract description 4
- 238000002425 crystallisation Methods 0.000 claims abstract description 4
- 230000008025 crystallization Effects 0.000 claims abstract description 4
- 238000007599 discharging Methods 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 4
- 238000007873 sieving Methods 0.000 claims abstract description 4
- 238000003892 spreading Methods 0.000 claims abstract description 4
- 241001553178 Arachis glabrata Species 0.000 claims abstract 10
- 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 claims description 6
- 229930003427 Vitamin E Natural products 0.000 claims description 3
- 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 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229940046009 vitamin E Drugs 0.000 claims description 3
- 235000019165 vitamin E Nutrition 0.000 claims description 3
- 239000011709 vitamin E Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000003086 colorant Substances 0.000 abstract 1
- 244000105624 Arachis hypogaea Species 0.000 description 14
- 235000013372 meat Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 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
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
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for preparing peanut butter, which belongs to the field of food processing and comprises the following steps: baking and heating peanuts to 160 ℃, keeping the temperature for 45-55 minutes, keeping the internal and external colors of the peanut kernels consistent, and selecting peanuts without burnt flavor for later use; peeling and screening: timely discharging the baked peanut kernels, spreading and airing or cooling by blowing cold air, peeling the cooled peanut kernels by using a peeling machine, sieving, and separating cotyledons from germs; grinding sauce: grinding the separated cotyledons in a grinder; canning and sterilizing: putting peanut butter into a tank, performing microwave sterilization on the peanut butter in the tank, and cooling the tank body by using flowing water until the water level reaches the range of one half to three quarters of the bottle body, wherein the whole process lasts for 10 minutes; freezing: and (4) standing the sterilized tank body at a temperature of between 3 ℃ below zero and 1 ℃ below zero, and warehousing after the integral crystallization is finished. The production process has the advantages of safety and sanitation, good sterilization effect and capability of maximally keeping the original flavor of the peanut butter.
Description
Technical Field
The invention relates to a method for preparing peanut butter, belonging to the field of food processing.
Background
Peanuts are nourished and invigorated, and are helpful for prolonging life, so the peanuts are called 'longevity fruits' by folks, and are known as 'vegetable meat' and 'meat in vegetable' together with soybeans. The peanut has higher nutritive value than grain, and can be compared favorably with animal foods such as egg, milk, meat and the like. It contains a large amount of protein and fat, especially unsaturated fatty acid, and is suitable for preparing various nutritional foods. Peanut butter is one of the popular fragrant seasonings of the masses, is used for mixing noodles, steamed bread, cold vegetable dishes and the like, and is also used as stuffing ingredients of cookies, steamed stuffed buns and the like. The peanut butter is yellow brown in color, fine in texture, delicious in taste, and free of mildew and worm due to the inherent strong fragrance of peanuts. The peanut butter is rich in protein, mineral trace elements, a large amount of vitamins and the like, has the effects of reducing blood pressure and blood fat, and can play a certain auxiliary treatment role on regenerative anemia and diabetes; the peanut butter contains tryptophan which is helpful for sleeping, the industrial production of the peanut butter is a main way for people to eat the peanut butter, and the sanitation and safety of the existing peanut butter are urgently needed to be enhanced.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the peanut butter manufacturing method, and the produced peanut butter is good in effect, safe and sanitary.
In order to achieve the purpose, the invention adopts the technical scheme that: a method for making peanut butter comprising:
(1) baking: baking and heating peanuts to 160 ℃, keeping the temperature for 45-55 minutes, enabling the inner color and the outer color of peanut kernels to be consistent, and selecting peanuts without burnt flavor for later use;
(2) peeling and screening: timely discharging the baked peanut kernels, spreading and airing or cooling by blowing cold air, peeling the cooled peanut kernels by using a peeling machine, sieving, and separating cotyledons from germs;
(3) grinding sauce: grinding the separated cotyledons in a grinder;
(4) canning and sterilizing: pack into the jar with peanut butter, carry out the microwave sterilization with the peanut butter in the jar, the filling product can have boiling phenomenon among the sterilization process, need running water to cool off the packing bottle, and the water level reaches bottle half to three-quarters within a range, and the water level reaches the cooling effect of the two-thirds department of bottle is best, can improve the effect of microwave sterilization simultaneously, and whole process lasts 10 minutes. Because the microwave energy is deep into the peanut butter to heat the peanut butter inside and outside simultaneously, and not depending on the heat conduction of the peanut butter body like high-temperature disinfection, after microwave sterilization, escherichia coli can be controlled within 30 per 100 g, the bacterial index in the peanut butter treated by the microwave can completely reach the food sanitation standard, few nutritional ingredients are damaged, the product has good taste, and the original flavor of the peanut butter is kept to the maximum extent;
(5) freezing: and standing the sterilized tank body at a temperature of between 3 ℃ below zero and 1 ℃ below zero, warehousing after the integral crystallization is finished, and standing at a temperature of between 3 ℃ below zero and 1 ℃ below zero to keep the peanut butter fresh better and inhibit the growth of bacteria.
Further, the number of times of sauce grinding is 2, the 1 st coarse grinding, the 2 nd fine grinding, and grinding into fine and smooth finished product, and 4% of sugar, 0.7% of salt and 0.07% of vitamin E are added during the 2 nd sauce grinding.
Detailed Description
The present invention will be further specifically described below by way of examples.
A method for making peanut butter comprising:
(1) baking: baking and heating peanuts to 160 ℃, keeping the temperature for 45-55 minutes, enabling the inner color and the outer color of peanut kernels to be consistent, and selecting peanuts without burnt flavor for later use;
(2) peeling and screening: timely discharging the baked peanut kernels, spreading and airing or cooling by blowing cold air, peeling the cooled peanut kernels by using a peeling machine, sieving, and separating cotyledons from germs;
(3) grinding sauce: grinding the separated cotyledon in a grinder for 2 times, coarse grinding for 1 time, fine grinding for 2 times, grinding into fine and smooth product, and adding 4% sugar, 0.7% salt and 0.07% vitamin E during the 2 nd grinding;
(4) canning and sterilizing: pack into the jar with peanut butter, carry out the microwave sterilization with the peanut butter in the jar, the filling product can have boiling phenomenon among the sterilization process, need running water to cool off the packing bottle, and the water level reaches bottle half to three-quarters within a range, and the water level reaches the cooling effect of the two-thirds department of bottle is best, can improve the effect of microwave sterilization simultaneously, and whole process lasts 10 minutes. Because the microwave energy is deep into the peanut butter to heat the peanut butter inside and outside simultaneously, and does not depend on the heat conduction of the peanut butter body like high-temperature disinfection, after microwave sterilization, escherichia coli can be controlled within 30 per 100 g, the bacterial index in the peanut butter treated by the microwave can completely reach the food sanitation standard, the damage to the nutrient components is less, and the taste of the product is good;
(5) freezing: and standing the sterilized tank body at a temperature of between 3 ℃ below zero and 1 ℃ below zero, warehousing after the integral crystallization is finished, and standing at a temperature of between 3 ℃ below zero and 1 ℃ below zero to keep the peanut butter fresh better and inhibit the growth of bacteria.
Claims (2)
1. The method for preparing the peanut butter is characterized by comprising the following steps:
(1) baking: baking and heating peanuts to 160 ℃, keeping the temperature for 45-55 minutes, enabling the inner color and the outer color of peanut kernels to be consistent, and selecting peanuts without burnt flavor for later use;
(2) peeling and screening: timely discharging the baked peanut kernels, spreading and airing or cooling by blowing cold air, peeling the cooled peanut kernels by using a peeling machine, sieving, and separating cotyledons from germs;
(3) grinding sauce: grinding the separated cotyledons in a grinder;
(4) canning and sterilizing: putting peanut butter into a tank, performing microwave sterilization on the peanut butter in the tank, and cooling the tank body by using flowing water until the water level reaches the range of one half to three quarters of the bottle body, wherein the whole process lasts for 10 minutes;
(5) freezing: and standing the sterilized tank body at a temperature of between 3 ℃ below zero and 1 ℃ below zero, and warehousing after the integral crystallization is finished.
2. A process according to claim 1, wherein said grinding is performed 2 times, 1 st coarse grinding, 2 nd fine grinding, and a fine smooth finish is obtained, and 4% sugar, 0.7% salt and 0.07% vitamin E are added during the 2 nd grinding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811216646.8A CN111067073A (en) | 2018-10-18 | 2018-10-18 | Peanut butter making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811216646.8A CN111067073A (en) | 2018-10-18 | 2018-10-18 | Peanut butter making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111067073A true CN111067073A (en) | 2020-04-28 |
Family
ID=70309104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811216646.8A Pending CN111067073A (en) | 2018-10-18 | 2018-10-18 | Peanut butter making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111067073A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114532513A (en) * | 2022-03-22 | 2022-05-27 | 合肥市金乡味工贸有限责任公司 | Production process for preparing peanut butter |
-
2018
- 2018-10-18 CN CN201811216646.8A patent/CN111067073A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114532513A (en) * | 2022-03-22 | 2022-05-27 | 合肥市金乡味工贸有限责任公司 | Production process for preparing peanut butter |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101779802B (en) | Quick-frozen unshelled instant abalone and preparation method thereof | |
| CN102960753B (en) | Method for pickling pork head meat | |
| CN102771816A (en) | Method for making fried chicken | |
| CN102972811A (en) | Production technology of peanut butter | |
| KR20090059951A (en) | Preparation method of retort-cooked fishes of softened bone | |
| RU2332057C1 (en) | Method of production of preserved food "cod and butter cutlets" | |
| CN102669705A (en) | Making method of dried duck meat slices with excellent taste | |
| CN105124639A (en) | Processing method of quail eggs | |
| KR20110044371A (en) | Lamb cooking method for useing spices sauce, lamb manufactured by the same, and manufacturing method for package lamb | |
| CN111067073A (en) | Peanut butter making method | |
| CN107373368A (en) | A kind of processing method of flavor fish pilau group | |
| CN103704777A (en) | Preparation method of deep-fried salmon steaks | |
| CN103704779B (en) | A kind of manufacture method roasting scad slice foodstuffs | |
| CN102488222A (en) | Meat greaves and manufacturing method thereof | |
| CN102783680A (en) | Peanut butter low-oxygen fine grinding process method | |
| CN104814455A (en) | Tea flavored roasted trachidermus fasciatus and preparation method thereof | |
| KR100630477B1 (en) | Korean stew called boodae jjigae and manufacturing process thereof | |
| CN103719934A (en) | Preparation method for baked mackerel fillet food | |
| CN107361310A (en) | A kind of nut roast duck wing and preparation method thereof | |
| CN106262151A (en) | The manufacture method of quick-freezing Ipomoea batatas Lam. | |
| CN104705694A (en) | Blood pressure reduction alcohol-expelling kudzuvine root egg beancurd and making method thereof | |
| RU2328866C1 (en) | Method for producing tinned food "tongue with green peas sauce" | |
| CN110638020A (en) | Black fish soup and preparation method thereof | |
| KR0183958B1 (en) | Quick ripening method of kimchi and food containing it | |
| CN107373442A (en) | A kind of dried eggs and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200428 |