CN113243509A - Preparation method of composite Chinese chestnut and peanut butter and composite Chinese chestnut and peanut butter - Google Patents
Preparation method of composite Chinese chestnut and peanut butter and composite Chinese chestnut and peanut butter Download PDFInfo
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- 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
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- Health & Medical Sciences (AREA)
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- 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 preparation method of a composite Chinese chestnut and peanut butter and the composite Chinese chestnut and peanut butter, which comprises the following raw materials in percentage by mass: 40-60% of red-skin peanuts, 15-30% of Chinese chestnuts, 2-4% of an emulsifier, 1-5% of salt, 3-9% of sugar, 5-10% of vegetable oil and the balance of water; the manufacturing method comprises the following steps: baking the red-skin peanuts; cooling the roasted red-skin peanuts, removing red skins, and grinding for the first time to obtain crushed peanuts; preprocessing Chinese chestnuts to obtain Chinese chestnut powder; uniformly mixing the chestnut powder, the emulsifier, the salt, the sugar, the vegetable oil, the water and the ground peanuts obtained after the first grinding, and grinding for the second time to obtain peanut pulp; and (4) filling, sealing and sterilizing the peanut pulp to obtain the compound Chinese chestnut and peanut butter. The compound Chinese chestnut and peanut butter prepared by the invention has more balanced and rich nutrition, good stability and prolonged storage period.
Description
Technical Field
The invention relates to the field of peanut butter preparation, in particular to a preparation method of a compound Chinese chestnut peanut butter and the compound Chinese chestnut peanut butter.
Background
Peanut, one of nuts, known as groundnut, has high nutritive value. Peanuts are rich in plant proteins and fats, especially unsaturated fatty acids which are more easily absorbed by human bodies and have the effect of reducing cholesterol. The protein content of peanut is about 25% -36% and 8-10 times of milk, and in all crops, the protein content is second to soybean, and the digestibility of peanut protein and lysine is higher than that of soybean, wherein the digestibility of protein is as high as 89%. The peanut contains 8 kinds of amino acids essential to human body, and also contains rich vitamin B1, vitamin E, minerals and trace elements. Peanuts have disease prevention and health care effects of balancing diet, preventing cardiovascular diseases, diabetes and obesity, resisting cancer cell growth and resisting aging, and therefore the peanuts are also called 'growing fruits'.
Peanut butter is a food which is prepared by grinding high-quality peanuts as a raw material and has strong fried peanut fragrance. The peanut butter is rich in vegetable protein, vitamins, minerals and the like, and becomes an indispensable delicious food on dining tables of people due to the characteristics of unique flavor and convenience for eating. However, the peanut butter is easy to separate out during storage, the oil content of the peanuts is very high, the peanut kernels need to be ground when the peanut butter is prepared, fat cells of the peanuts are damaged, the oil is easy to separate out, the separated oil floats upwards due to gravity, the non-oil part is settled, and the layering phenomenon of the peanut butter is caused. The fat on the layered peanut butter is particularly susceptible to oxidative rancidity due to direct air contact. During storage of the peanut butter, the non-fat fraction naturally settles to form a hard solid mass, resulting in a reduced eating quality of the peanut butter and also a reduced shelf life of the peanut butter. Therefore, improving the stability of peanut butter is a problem that is urgently to be solved and a focus of attention in the art.
The volatile aroma of the peanut butter as a food during the storage period is one of the important standards for evaluating the quality of the peanut butter, and the abundant degree of the volatile aroma and the change of the volatile aroma during the storage period also reflect the nutritional value and the stability of the peanut butter.
Disclosure of Invention
Aiming at solving the technical problems in the prior art, the invention carries out deep research, and the compound type Chinese chestnut and peanut butter is prepared from Chinese chestnuts, so that the nutrition is more balanced and rich, the stability is improved, and the storage period is prolonged. The present invention has been accomplished, at least in part, based on this. Specifically, the present invention includes the following.
The invention provides a preparation method of compound Chinese chestnut and peanut butter, which comprises the following raw materials in percentage by mass: 40-60% of red-skin peanuts, 15-30% of Chinese chestnuts, 2-4% of an emulsifier, 1-5% of salt, 3-9% of sugar, 5-10% of vegetable oil and the balance of water;
the manufacturing method comprises the following steps:
step one, baking the red-skin peanuts;
step two, removing red skins of the roasted red-skin peanuts after the roasted red-skin peanuts are cooled, and grinding for the first time to obtain crushed peanuts;
step three, pretreating Chinese chestnuts to obtain Chinese chestnut powder;
step four, uniformly mixing the chestnut powder, the emulsifier, the salt, the sugar, the vegetable oil, the water and the ground peanut pieces obtained after the first grinding, and grinding for the second time to obtain peanut pulp;
and step five, filling, sealing and sterilizing the peanut pulp to obtain the compound Chinese chestnut and peanut butter.
In certain exemplary embodiments, the raw materials comprise, in mass percent: 40% of red-skin peanuts, 20% of Chinese chestnuts, 2% of an emulsifier, 3% of salt, 6% of sugar, 8% of vegetable oil and the balance of water.
Preferably, the vegetable oil is peanut oil. The added vegetable oil can ensure that the peanut butter has better fluidity, the fragrance of the peanut butter is more intense, and the texture is more delicate, so that the addition amount of the peanut oil has very important influence on the quality of the peanut butter. If the addition amount of the peanut oil is too much, the peanut butter has too strong fluidity and bad state, and the oil content is too much, so that the oxidation rancidity of the peanut butter is more easily caused, and the deterioration of the peanut butter is accelerated; if the peanut oil is added into the peanut butter in too small amount, the peanut butter is too viscous in texture and poor in fluidity, and the taste and flavor of the peanut butter are affected.
In certain exemplary embodiments, the emulsifier is one or more of monoglyceride, sucrose ester, and xanthan gum.
Emulsifiers can interact with proteins, lipids, carbohydrates (van der waals forces, hydrophobic interactions, etc.) and these interactions help to improve the stability of the emulsion. The emulsifier is beneficial to reducing the centrifugal emulsion rate of the compound Chinese chestnut peanut butter, improving the emulsion effect, improving the stability of the peanut butter, prolonging the time of the layering phenomenon of the peanut butter and delaying the oxidation rancidity phenomenon.
Preferably, the emulsifier is monoglyceride and xanthan gum, and the ratio of monoglyceride to xanthan gum is 1: 1.
The peanut butter belongs to W/O type, and monoglyceride can be made into W/O type or O/W type, and can adsorb particles therein to form a protective film after being added into the peanut butter, and simultaneously, emulsified water can form a film, so that the activity of water in the peanut butter is reduced, and the storage period of the peanut butter can be prolonged.
Xanthan gum is exopolysaccharide produced by fermentation of the genus, can form typical non-Newtonian fluid with high viscosity under the condition of low concentration, and has good thickening property, emulsifying property, suspension property and stability.
In certain exemplary embodiments, in the first step, the baking temperature is 140 ℃ to 170 ℃ and the baking time is 25min to 35 min.
Preferably, the baking time is 150 ℃ and 30 min. The roasted peanuts are light brown yellow and have strong fragrance of roasted peanuts, so that the fishy smell of the raw peanuts is removed, and the bitter taste of burnt peanuts is avoided.
In certain exemplary embodiments, in step three, the pre-treating the chestnut comprises: cutting the chestnut shell after cleaning, baking for 5-20 min at 160-190 ℃, cutting into slices with the thickness of 0.6-0.8 cm, baking for 5-6 h at 60-80 ℃ to obtain dried chestnuts, and grinding into chestnut powder.
In certain exemplary embodiments, in the first grinding, the ground peanut pieces have a particle size of 30-60 mesh. Preferably, in the first grinding, the time for the first grinding is 3min, and the grinding is performed in three times, wherein the time for each grinding is 1 min.
In certain exemplary embodiments, in the fourth step, the second grinding results in peanut butter having a particle size of 100 to 200 mesh. Preferably, in the fourth step, the time for the second grinding is 3min, and the grinding is carried out in three times, wherein the time for each grinding is 1 min. Grinding to fully blend the chopped peanuts, the Chinese chestnuts, the emulsifier, the salt, the sugar, the vegetable oil and the water, so that the peanut butter has good taste and flavor.
In certain exemplary embodiments, the fourth step further comprises adding a preservative flavor enhancer, wherein the preservative flavor enhancer is citral and the mass percentage of the citral is 8%. The citral can effectively inhibit mould and aflatoxin, so as to achieve the purpose of corrosion prevention, and increase the faint scent of lemon.
In certain exemplary embodiments, in the fifth step, the sterilization temperature is 120 ℃ to 125 ℃ and the sterilization time is 15min to 25 min.
Preferably, the sterilization temperature is 121 ℃ and the sterilization time is 20 min.
The sterilization can effectively reduce the number of microorganisms in the peanut butter and prolong the storage period of the peanut butter.
In a second aspect of the invention, a compound Chinese chestnut and peanut butter is provided, which is prepared by the method of the first aspect of the invention.
The preparation method is simple, and the compound Chinese chestnut and peanut butter prepared from Chinese chestnuts has more balanced and rich nutrition, good stability and prolonged storage period.
Drawings
FIG. 1 is a graph comparing the results of rheological measurements for samples of peanut butter from examples 1-4 and comparative examples 1-3.
FIG. 2 is a graph comparing the centrifuge run out rates of the peanut butter samples of examples 1-4 and comparative examples 1-3.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that the upper and lower limits of the range, and each intervening value therebetween, is specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
The Chinese chestnut is rich in nutrition, and the starch content is high and reaches about 70%. In the aspect of antioxidant function, the starch has good scavenging effect on active oxygen free radicals, and the chestnut powder is added into the preparation of the peanut butter, so that the antioxidant capacity of the composite peanut butter can be obviously improved, and the storage period of the peanut butter is further prolonged.
Example 1
The embodiment is a preparation example of an exemplary compound Chinese chestnut and peanut butter, and the raw materials comprise the following components in percentage by mass: 60% of red-skin peanuts, 20% of Chinese chestnuts, 2% of monoglyceride, 1% of salt, 4% of sugar, 6% of peanut oil and the balance of water.
Specifically, the manufacturing method comprises the following steps:
step one, selecting full-grain red-skin peanuts without diseases and insect pests, and baking the red-skin peanuts at 140 ℃ for 35 min; the roasted peanuts are light brown yellow and have strong fragrance of roasted peanuts, so that the fishy smell of the raw peanuts is removed, and the bitter taste of burnt peanuts is avoided.
And step two, removing red skins of the roasted red skin peanuts after cooling, and grinding for the first time, wherein the grinding time is 3min, the grinding is carried out for three times, the grinding time is 1min each time, and the crushed peanuts are obtained, and the particle size of the crushed peanuts is 40 meshes.
Step three, pretreating the Chinese chestnuts: cutting chestnut shells after cleaning, baking for 10min at 160 ℃, cutting into slices with the thickness of 0.6-0.8 cm, baking for 6h at 60 ℃ to obtain dried chestnuts, and grinding into chestnut powder.
And step four, uniformly mixing the chestnut powder, monoglyceride, salt, sugar, peanut oil, water and the ground peanut powder obtained after the first grinding, grinding for the second time, wherein the grinding time is 3min, grinding for three times, and the grinding time is 1min each time, so that the peanut pulp with the granularity of 100 meshes is obtained.
And step five, filling, sealing and sterilizing the peanut paste, wherein the sterilization temperature is 120 ℃, the sterilization time is 25min, and the number of microorganisms in the peanut butter is reduced to obtain the compound Chinese chestnut peanut butter.
Example 2
The embodiment is a preparation example of an exemplary compound Chinese chestnut and peanut butter, and the raw materials comprise the following components in percentage by mass: 40% of red-skin peanuts, 20% of Chinese chestnuts, 1% of monoglyceride, 1% of xanthan gum, 3% of salt, 6% of sugar, 8% of peanut oil and the balance of water.
Specifically, the manufacturing method comprises the following steps:
step one, selecting full-grain red-skin peanuts without diseases and insect pests, and baking the red-skin peanuts at 150 ℃ for 30 min; the roasted peanuts are light brown yellow and have strong fragrance of roasted peanuts, so that the fishy smell of the raw peanuts is removed, and the bitter taste of burnt peanuts is avoided.
And step two, removing red skins of the roasted red skin peanuts after cooling, and grinding for the first time, wherein the grinding time is 3min, the grinding is carried out for three times, the grinding time is 1min each time, and the crushed peanuts are obtained, and the particle size of the crushed peanuts is 50 meshes.
Step three, pretreating the Chinese chestnuts: cutting chestnut shells after cleaning, baking for 8min at 170 ℃, cutting into slices with the thickness of 0.6-0.8 cm, baking for 5h at 70 ℃ to obtain dried chestnuts, and grinding into chestnut powder.
And step four, uniformly mixing the chestnut powder, monoglyceride, xanthan gum, salt, sugar, peanut oil, water and the ground peanut pieces obtained after the first grinding, grinding for the second time, wherein the grinding time is 3min, grinding for three times, and the grinding time for each time is 1min to obtain the peanut pulp with the granularity of 100 meshes.
And step five, filling, sealing and sterilizing the peanut paste, wherein the sterilization temperature is 120 ℃, the sterilization time is 25min, and the number of microorganisms in the peanut butter is reduced to obtain the compound Chinese chestnut peanut butter.
Example 3
The embodiment is a preparation example of an exemplary compound Chinese chestnut and peanut butter, and the raw materials comprise the following components in percentage by mass: 50% of red-skin peanuts, 25% of Chinese chestnuts, 4% of sucrose ester, 3% of salt, 6% of sugar, 6% of peanut oil and the balance of water.
Specifically, the manufacturing method comprises the following steps:
step one, selecting full-grain red-skin peanuts without diseases and insect pests, and baking the red-skin peanuts at 150 ℃ for 25 min; the roasted peanuts are light brown yellow and have strong fragrance of roasted peanuts, so that the fishy smell of the raw peanuts is removed, and the bitter taste of burnt peanuts is avoided.
And step two, removing red skins of the roasted red skin peanuts after cooling, and grinding for the first time, wherein the grinding time is 3min, the grinding is carried out for three times, the grinding time is 1min each time, and the crushed peanuts are obtained, and the particle size of the crushed peanuts is 50 meshes.
Step three, pretreating the Chinese chestnuts: cutting chestnut shells after cleaning, baking for 15min at 180 ℃, cutting into slices with the thickness of 0.6-0.8 cm, baking for 5h at 80 ℃ to obtain dried chestnuts, and grinding into chestnut powder.
And step four, uniformly mixing the chestnut powder, sucrose ester, salt, sugar, peanut oil, water and the ground peanut powder obtained after the first grinding, grinding for the second time, wherein the grinding time is 3min, grinding for three times, and the grinding time for each time is 1min to obtain the peanut pulp with the granularity of 150 meshes.
And step five, filling, sealing and sterilizing the peanut paste, wherein the sterilization temperature is 120 ℃, the sterilization time is 25min, and the number of microorganisms in the peanut butter is reduced to obtain the compound Chinese chestnut peanut butter.
Example 4
The embodiment is a preparation example of an exemplary compound Chinese chestnut and peanut butter, and the raw materials comprise the following components in percentage by mass: 40% of red-skin peanuts, 20% of Chinese chestnuts, 1% of monoglyceride, 1% of xanthan gum, 3% of salt, 4% of sugar, 6% of peanut oil, 8% of citral and the balance of water.
Specifically, the manufacturing method comprises the following steps:
step one, selecting full-grain red-skin peanuts without diseases and insect pests, and baking the red-skin peanuts at 150 ℃ for 30 min; the roasted peanuts are light brown yellow and have strong fragrance of roasted peanuts, so that the fishy smell of the raw peanuts is removed, and the bitter taste of burnt peanuts is avoided.
And step two, removing red skins of the roasted red skin peanuts after cooling, and grinding for the first time, wherein the grinding time is 3min, the grinding is carried out for three times, the grinding time is 1min each time, and the crushed peanuts are obtained, and the particle size of the crushed peanuts is 40 meshes.
Step three, pretreating the Chinese chestnuts: cutting chestnut shells after cleaning, baking for 15min at 180 ℃, cutting into slices with the thickness of 0.6-0.8 cm, baking for 5h at 80 ℃ to obtain dried chestnuts, and grinding into chestnut powder.
And step four, uniformly mixing the chestnut powder, monoglyceride, xanthan gum, citral, salt, sugar, peanut oil, water and the ground peanut pieces obtained after the first grinding, and grinding for the second time, wherein the grinding time is 3min, the grinding is carried out for three times, and the grinding time is 1min each time, so that the peanut pulp with the granularity of 100 meshes is obtained.
And step five, filling, sealing and sterilizing the peanut paste, wherein the sterilization temperature is 120 ℃, the sterilization time is 25min, and the number of microorganisms in the peanut butter is reduced to obtain the compound Chinese chestnut peanut butter.
Comparative example 1
The embodiment is a preparation example of an exemplary peanut butter, and the raw materials comprise the following components in percentage by mass: 60% of red-skin peanuts, 1% of monoglyceride, 1% of xanthan gum, 3% of salt, 6% of sugar, 8% of peanut oil and the balance of water.
Specifically, the manufacturing method comprises the following steps:
step one, selecting full-grain red-skin peanuts without diseases and insect pests, and baking the red-skin peanuts at 150 ℃ for 30 min.
And step two, removing red skins of the roasted red skin peanuts after cooling, and grinding for the first time, wherein the grinding time is 3min, the grinding is carried out for three times, the grinding time is 1min each time, and the crushed peanuts are obtained, and the particle size of the crushed peanuts is 50 meshes.
And step three, uniformly mixing monoglyceride, xanthan gum, salt, sugar, peanut oil, water and the ground peanut pieces obtained after the first grinding, and grinding for the second time, wherein the grinding time is 3min, the grinding is carried out for three times, and the grinding time is 1min each time, so that the peanut pulp with the granularity of 100 meshes is obtained.
And step four, filling, sealing and sterilizing the peanut paste, wherein the sterilization temperature is 120 ℃, the sterilization time is 25min, and the number of microorganisms in the peanut butter is reduced to obtain the peanut butter.
Comparative example 2
The embodiment is a preparation example of an exemplary peanut butter, and the raw materials comprise the following components in percentage by mass: 40% of red-skin peanuts, 20% of Chinese chestnuts, 3% of salt, 6% of sugar, 8% of peanut oil and the balance of water.
Specifically, the manufacturing method comprises the following steps:
step one, selecting full-grain red-skin peanuts without diseases and insect pests, and baking the red-skin peanuts at 150 ℃ for 30 min.
And step two, removing red skins of the roasted red skin peanuts after cooling, and grinding for the first time, wherein the grinding time is 3min, the grinding is carried out for three times, the grinding time is 1min each time, and the crushed peanuts are obtained, and the particle size of the crushed peanuts is 50 meshes.
Step three, pretreating the Chinese chestnuts: cutting chestnut shells after cleaning, baking for 8min at 170 ℃, cutting into slices with the thickness of 0.6-0.8 cm, baking for 5h at 70 ℃ to obtain dried chestnuts, and grinding into chestnut powder.
And step four, uniformly mixing the chestnut powder, salt, sugar, peanut oil, water and the ground peanut pieces obtained after the first grinding, grinding for the second time, wherein the grinding time is 3min, grinding for three times, and the grinding time is 1min each time, so that the peanut pulp with the granularity of 100 meshes is obtained.
And step five, filling, sealing and sterilizing the peanut paste, wherein the sterilization temperature is 120 ℃, the sterilization time is 25min, and the microbial quantity in the peanut butter is reduced to obtain the peanut butter.
Comparative example 3
The embodiment is a preparation example of an exemplary peanut butter, and the raw materials comprise the following components in percentage by mass: 40% of red-skin peanuts, 20% of Chinese chestnuts, 1% of monoglyceride, 1% of xanthan gum, 3% of salt, 6% of sugar, 20% of peanut oil and the balance of water.
Specifically, the manufacturing method comprises the following steps:
step one, selecting full-grain red-skin peanuts without diseases and insect pests, and baking the red-skin peanuts at 150 ℃ for 30 min.
And step two, removing red skins of the roasted red skin peanuts after cooling, and grinding for the first time, wherein the grinding time is 3min, the grinding is carried out for three times, the grinding time is 1min each time, and the crushed peanuts are obtained, and the particle size of the crushed peanuts is 50 meshes.
Step three, pretreating the Chinese chestnuts: cutting chestnut shells after cleaning, baking for 8min at 170 ℃, cutting into slices with the thickness of 0.6-0.8 cm, baking for 5h at 70 ℃ to obtain dried chestnuts, and grinding into chestnut powder.
And step four, uniformly mixing the chestnut powder, monoglyceride, xanthan gum, salt, sugar, peanut oil, water and the ground peanut pieces obtained after the first grinding, grinding for the second time, wherein the grinding time is 3min, grinding for three times, and the grinding time for each time is 1min to obtain the peanut pulp with the granularity of 100 meshes.
And step five, filling, sealing and sterilizing the peanut paste, wherein the sterilization temperature is 120 ℃, the sterilization time is 25min, and the microbial quantity in the peanut butter is reduced to obtain the peanut butter.
Sensory evaluation of peanut butter mainly includes flavor, aroma and fluidity, state and color. The analysis of the texture characteristics is realized by a texture analyzer, and the texture analyzer can detect the properties of the sample such as hardness, brittleness, elasticity, chewiness and the like. The analysis of the rheological property is realized by a rheometer, the rheology refers to the deformation of a sample under the action of force or the characteristic expressed in a flowing state, and the rheometer can accurately measure the viscosity, the shear stress, the zero shear viscosity, the loss factor, the relaxation time and the like of the sample
One, mass structure characteristic test
Texture characteristics of the peanut butter prepared in examples 1-4 and comparative examples 1-3 were measured using a texture analyzer, and the specific method was as follows:
(1) taking the prepared peanut butter (standing for 24h after the preparation), respectively weighing 50g of the peanut butter and placing the peanut butter in a beaker for later use.
(2) The sample was placed on the stage of the texture analyzer, and the texture analyzer operation mode was set as distance measurement, the target type was distance, the target value was 10mm, the trigger point load was 0.07N, the number of measurement cycles was 2, and the test speed was 1 mm/s. Then, 7 texture characteristics of the peanut butter were measured. The same set of samples was assayed in duplicate 3 times.
The results of the texture testing are shown in Table 1.
TABLE 1 results of the measurement of the texture characteristics of each sample
As can be seen by comparison in Table 1, example 1 is compared with comparative example 1, comparative example 2 and comparative example 3, respectively, and the hardness, viscosity and adhesion of example 1 are all lower than those of comparative example 1, comparative example 2 and comparative example 3, i.e. example 1 has smoother mouthfeel, better chewiness than comparative example 1 and similar chewiness to that of comparative example 3; it can be further explained that the addition of chestnuts, emulsifier and vegetable oil all contribute to the palatability of the peanut butter.
Secondly, testing rheological properties
Rheological properties of the peanut butters prepared in examples 1-4 and comparative examples 1-3 were measured using a rheometer, the specific method being as follows:
(1) taking the prepared peanut butter (standing for 24h after the preparation), respectively weighing 10g of the peanut butter and placing the peanut butter in a beaker for later use.
(2) The initial position of the rheometer probe is 140mm, the measurement position is 1mm, and the sample injection amount is 15 mL. The sample was allowed to stand for 5min before measurement and excess sample was wiped off the edge of the sensor.
(3) The temperature of the rheometer is fixed at 25 ℃, the rotation speed of the rotor is controlled to be 6 r/min-600 r/min, and the shear stress and the viscosity of each sample are measured by taking the rotation speed as an independent variable.
The results of the rheological measurements are shown in fig. 1, where the viscosity of 7 peanut butter decreased as the shear rate increased, but the viscosity decrease rates of examples 1-3 were all lower than those of comparative examples 1-4, indicating that examples 1-3 were more stable than comparative examples 1-4. Further, the addition of the chestnuts, the emulsifier and the vegetable oil all contribute to the improvement of the stability of the peanut butter.
Third, centrifugal elutriation rate test
And (3) respectively taking 20g of the 7 samples, putting the samples into a 50mL centrifuge tube, centrifuging the samples for 30min at the rotating speed of 3000r/min, and measuring the centrifugal elutriation rate of each sample. The stability of the peanut butter was evaluated using the centrifugal creaming rate as an index. As shown in FIG. 2, a graph comparing the centrifugal milk deposition rates of the respective samples is shown.
As can be seen from the comparison in FIG. 2, the centrifugal separation rate of comparative example 2 is the highest, and the centrifugal separation rates of comparative example 2, comparative example 1 and comparative example 3 are all higher than those of examples 1-4 from high to low, which shows that the stability of examples 1-4 is higher than that of comparative examples 1-3, and further shows that the addition of Chinese chestnut, emulsifier and vegetable oil all contribute to the improvement of the stability of peanut butter.
Volatile fragrance testing
The experiment was conducted over a two-month period, and the changes in volatile fragrance during storage of examples 1 to 3 and comparative examples 1 to 3 were investigated to analyze the storage stability. The experimental method is as follows:
(1) respectively taking 5g of 7 peanut butter samples, placing the 7 peanut butter samples in a 40mL headspace bottle, and sealing and placing the peanut butter samples.
(2) Solid phase micro-extraction of volatile components: placing the headspace bottle in a constant temperature water bath kettle at 60 ℃ for water bath for 15min, inserting the activated 30/50 mu m DVB/CAR/PDMS extraction head into the headspace bottle through a heat insulation pad, pushing out the fiber head, and adsorbing the headspace for 30 min.
(3) Setting chromatographic conditions: and (3) ascending of temperature: the initial temperature is 40 ℃, the temperature is kept for 5min, then the temperature is raised to 250 ℃ at the heating rate of 4 ℃/min, the temperature is kept for 2min, the temperature of a sample inlet is 250 ℃, the flow splitting mode is non-flow splitting, and the column flow speed is 1.0mL/min under constant flow. Setting mass spectrum conditions: the electron bombards an ion source (EI), the electron energy is 71eV, the temperature of the ion source is 230 ℃, and the temperature of an interface is 280 ℃.
The volatile aroma of peanut butter is retrieved by a computer and compared with a standard mass spectrogram of a spectrogram library, and is analyzed according to the searched literature.
The relative content of each substance in the volatile aroma of the peanut butter can be determined by using a total ion current chromatogram area normalization method in the experiment, and the value is expressed by percentage. The volatile aroma content of the 7 peanut butter samples varied as shown in the table below.
Table 2 change in volatile fragrance content of example 1
Table 3 change in volatile fragrance content of example 2
Table 4 change in volatile fragrance content of example 3
Table 5 change in volatile fragrance content of example 4
Table 6 change in volatile fragrance content of comparative example 1
Table 7 change in volatile fragrance content of comparative example 2
Table 8 change in volatile fragrance content of comparative example 3
By comparing tables 2-8, examples 1-4 of comparative examples 1-3 were obtained in which the amount of the same volatile aroma was mostly higher than the same storage time, indicating that the addition of chestnuts, emulsifier and vegetable oil all contributed to the improvement of the stability of the peanut butter.
In conclusion, the Chinese chestnuts are added into the peanut butter, so that the nutritional ingredients of the peanut butter can be balanced, the unique flavor and functionality of the peanut butter are endowed, the stability of the peanut butter can be effectively improved, and the stability of the peanut butter is further improved by adding the emulsifier and the like.
While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Many modifications and variations may be made to the exemplary embodiments of the present description without departing from the scope or spirit of the present invention. The scope of the claims is to be accorded the broadest interpretation so as to encompass all modifications and equivalent structures and functions.
Claims (10)
1. The preparation method of the compound Chinese chestnut and peanut butter is characterized in that the raw materials comprise the following components in percentage by mass: 40-60% of red-skin peanuts, 15-30% of Chinese chestnuts, 2-4% of an emulsifier, 1-5% of salt, 3-9% of sugar, 5-10% of vegetable oil and the balance of water;
the manufacturing method comprises the following steps:
step one, baking the red-skin peanuts;
step two, removing red skins of the roasted red-skin peanuts after the roasted red-skin peanuts are cooled, and grinding for the first time to obtain crushed peanuts;
step three, pretreating Chinese chestnuts to obtain Chinese chestnut powder;
step four, uniformly mixing the chestnut powder, the emulsifier, the salt, the sugar, the vegetable oil, the water and the ground peanut pieces obtained after the first grinding, and grinding for the second time to obtain peanut pulp;
and step five, filling, sealing and sterilizing the peanut pulp to obtain the compound Chinese chestnut and peanut butter.
2. The preparation method of the compound Chinese chestnut and peanut butter as claimed in claim 1, wherein the raw materials comprise the following components in percentage by mass: 40% of red-skin peanuts, 20% of Chinese chestnuts, 2% of an emulsifier, 3% of salt, 6% of sugar, 8% of vegetable oil and the balance of water.
3. The method for preparing the compound type chestnut and peanut butter as claimed in claim 1 or 2, wherein the emulsifier is one or more of monoglyceride, sucrose ester and xanthan gum.
4. The method for preparing the compound Chinese chestnut and peanut butter as claimed in claim 3, wherein the emulsifier is monoglyceride and xanthan gum, and the ratio of monoglyceride to xanthan gum is 1: 1.
5. The method for preparing the compound Chinese chestnut and peanut butter as claimed in claim 1, wherein in the first step, the baking temperature is 140-170 ℃, and the baking time is 25-35 min.
6. The method for preparing the compound Chinese chestnut and peanut butter as claimed in claim 1, wherein in the third step, the pretreatment of the Chinese chestnut comprises the following steps: cutting the chestnut shell after cleaning, baking for 5-20 min at 160-190 ℃, cutting into slices with the thickness of 0.6-0.8 cm, baking for 5-6 h at 60-80 ℃ to obtain dried chestnuts, and grinding into chestnut powder.
7. The preparation method of the compound Chinese chestnut and peanut butter as claimed in claim 1, wherein in the first step, the particle size of the ground peanuts obtained by the first grinding is 30-60 meshes.
8. The method for preparing the compound Chinese chestnut and peanut butter as claimed in claim 1 or 7, wherein in the fourth step, the grain size of the peanut milk obtained by the second grinding is 100-200 meshes.
9. The method for preparing the compound Chinese chestnut and peanut butter as claimed in claim 1, wherein in the fifth step, the sterilization temperature is 120-125 ℃, and the sterilization time is 15-25 min.
10. A compound Chinese chestnut peanut butter, which is characterized in that the compound Chinese chestnut peanut butter is prepared by the method according to any one of claims 1 to 9.
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Application publication date: 20210813 |