CN1692828A - Paste like peanut butter - Google Patents
Paste like peanut butter Download PDFInfo
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- CN1692828A CN1692828A CNA2005100176156A CN200510017615A CN1692828A CN 1692828 A CN1692828 A CN 1692828A CN A2005100176156 A CNA2005100176156 A CN A2005100176156A CN 200510017615 A CN200510017615 A CN 200510017615A CN 1692828 A CN1692828 A CN 1692828A
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Abstract
A cream-state peanut paste is prepared from peanut through removing impurities, washing, drying in air, baking, quick cooling, peeling, proportionally mixing it with edible emulsifier, edible antioxidizing agent and edible salt, spraying atomized water, stirring, grinding, filtering, cooling, loading in bottles and laying aside for 48 hr.
Description
(1) technical field: the present invention relates to peanut butter, particularly do not produce the paste like peanut butter of grease layering.
(2) background technology: traditional peanut butter be with peanut through operations such as peeling, baking, grindings, add certain batching, make finished product.The defective of this type of peanut butter is: one, and after placing a period of time (relevant with laying temperature, as to be generally tens days), the grease in the peanut butter emanates gradually from goods, accumulates in top, forms oil reservoir; The bottom then is deposited as hard cake mass; Its two, in storage, processing and transportation, peanut butter is oxidation deterioration naturally all, produces rancidity, causes the peanut butter quality to descend, nutritive value reduces.
Therefore, traditional peanut butter commodity, visual sensory is bad, and mouthfeel is not good, particularly standing time long, just can't eat.This brings unnecessary loss to the consumer on the one hand, has influenced the enthusiasm that the consumer buys.The exploitation of the abundant peanut resource in the peanut place of production is subjected to certain restriction on the other hand, and a large amount of peanuts can only outwards be exported as raw material, and local additional value of farm products can not get promoting.
(3) summary of the invention: the object of the present invention is to provide that a kind of outward appearance is good, the time of guaranteeing the quality is long, the paste like peanut butter goods of no grease layering.
The objective of the invention is to realize: a kind of preparation method of paste like peanut butter by following scheme, shelled peanut is after the screening impurity elimination, clean successively, baking, decortication, selection, batching, grind, cooling, bottling, be characterized in: dry in the air after shelled peanut cleans when crust is done, baking is 5-10 minute under 130-135 ℃ of temperature, reducing to 43-47 ℃ after coming out of the stove rapidly peels, choose afterwards, the selection back adds batching, batching comprises food emulsifying agent, food antioxidant, salt, the weight ratio of shelled peanut and each batching is: shelled peanut: food emulsifying agent: food antioxidant: salt=930-960: 10-50: 0.1-0.2: 8-12, and spray the spray water that accounts for shelled peanut weight 1-3% to shelled peanut and each batching, mix thoroughly, grind again and filter through the 80-120 mesh sieve, be cooled to 35-20 ℃ of laggard luggage bottle, finished product after leaving standstill 48 hours.
In the such scheme of the present invention, food emulsifying agent can be a lipophilic emulsifier, specifically can be one of glycerin monostearate, acetate fatty glyceride, casein sodium, soybean lecithin or mixing.When per two or three mix, can take to divide equally, also can be different.
Food antioxidant can be an oil-soluble inhibitor, specifically can be one of butylated hydroxy anisole, dibutyl hydroxy toluene, n-propyl gallate, ditert-butylhydro quinone, vitamin E, rosemary, phenol or mixing.When per two or three mix, can take to divide equally, also can be different.
Also can be added with synergist in the oil-soluble inhibitor, synergist can be selected one of ascorbic acid, citric acid, amino acid.
Batching also can comprise vitamin A, honey, glycerine, and the weight ratio of shelled peanut, vitamin A, honey and glycerine is: shelled peanut: vitamin A: honey: glycerine=930-960: 0.1-0.3: 5-10: 8-12.
Because the present invention used emulsifying agent, and carry out measure such as barreling after taking all at a certain temperature material to mix, impel peanut butter uniform and stable, thereby avoided the generation of grease lamination; Add antioxidant and synergist thereof simultaneously, improved the non-oxidizability of peanut grease effectively, thereby the speed of having slowed down Oxidation of Fat and Oils has greatly prolonged the shelf-life.This peanut butter product is paste, and is attractive in appearance, and mouthfeel is good; The phenomenon of no grease layering, long shelf-life.
(4) specific embodiment: the present invention is further described below in conjunction with embodiment.
Embodiment 1: at first shelled peanut is screened, screening is mainly undertaken by artificial and sieve, remove little seed, mashed seed, mould seed and stone etc. in the shelled peanut, then, wash with high-pressure spray gun, dry in the air after the cleaning when crust is done, toast with baking oven, baking got final product in 5-10 minute under 130-135 ℃ of temperature.To use the air-cooler fast cooling after coming out of the stove, when temperature is reduced to 43-47 ℃, peel, peeling rate will reach more than 98%, chooses after the decortication, mainly removes mould seed, rotten seed, shelled peanut after the selection can be ground into graininess with pulverizer earlier, and the back stirs with batching; Also can be directly and batching stir, batching comprises glycerin monostearate (emulsifying agent), dibutyl hydroxy toluene (antioxidant), salt, the weight ratio of shelled peanut and each batching is: shelled peanut: glycerin monostearate: dibutyl hydroxy toluene: salt=930: 10: 0.1: 8, various batchings and shelled peanut are mixed together, and spray the spray water that accounts for shelled peanut weight 1-3% to shelled peanut and each batching, mix thoroughly, then grind and filter through the 80-120 mesh sieve, when the peanut butter temperature drops to 35-20 ℃, begin bottling, carry out slaking after the bottling, left standstill 48 hours, can case.During leaving standstill, not removable.
Embodiment 2: preparation method is with embodiment 1, batching comprises glycerin monostearate, dibutyl hydroxy toluene, salt, and the weight ratio of shelled peanut and each batching is: shelled peanut: glycerin monostearate: dibutyl hydroxy toluene: salt=960: 50: 0.2: 12.
Among the present embodiment 1-2, emulsifying agent, glycerin monostearate can or mix (acetate fatty glyceride, casein sodium, soybean lecithin per two account for 50%, three when mixing respectively account for 1/3 when mixing) by one of acetate fatty glyceride, casein sodium, soybean lecithin and replace.
Antioxidant, dibutyl hydroxy toluene can be replaced by butylated hydroxy anisole, ditert-butylhydro quinone, n-propyl gallate, also can be replaced by the mixture of dibutyl hydroxy toluene and butylated hydroxy anisole, when both mix, can respectively account for 50%; Also can be replaced by the mixture of dibutyl hydroxy toluene, butylated hydroxy anisole, n-propyl gallate, when the three mixed, dibutyl hydroxy toluene, butylated hydroxy anisole respectively accounted for 40%, and n-propyl gallate accounts for 20%.
Dibutyl hydroxy toluene also can or mix (rosemary, phenol accounts for 40-60% during mixing, vitamin E accounts for 60-40%) by one of rosemary, phenol (active ingredient is carnosol, rosemary, phenol etc., active constituent content 〉=15%), vitamin E and replace;
Embodiment 3: preparation method is with embodiment 1, batching comprises glycerin monostearate (emulsifying agent), dibutyl hydroxy toluene (antioxidant), sucrose, salt, vitamin A (per 100 gram 80-100 international units), honey, and the weight ratio of shelled peanut and each batching is: shelled peanut: glycerin monostearate: dibutyl hydroxy toluene: sucrose: salt: vitamin A: honey=930: 10: 0.1: 30: 8: 0.1: 5.
Embodiment 4: preparation method and batching are chosen with embodiment 3, difference is that the weight ratio of shelled peanut and each batching is: shelled peanut: glycerin monostearate: dibutyl hydroxy toluene: sucrose: salt: vitamin A: honey=940: 30: 0.12: 35: 8.8: 0.13: 6.5.
Embodiment 5: preparation method and batching are chosen with embodiment 3, difference is that the weight ratio of shelled peanut and each batching is: shelled peanut: glycerin monostearate: dibutyl hydroxy toluene: sucrose: salt: vitamin A: honey=950: 40: 0.18: 55: 11.2: 0.27: 8.5.
Embodiment 6: preparation method and batching are chosen with embodiment 3, difference is that the weight ratio of shelled peanut and each batching is: shelled peanut: glycerin monostearate: dibutyl hydroxy toluene: sucrose: salt: vitamin A: honey=960: 50: 0.2: 60: 12: 0.3: 10.
Among the embodiment 3-6, also can be added with synergist in the antioxidant, synergist can be selected one of ascorbic acid, citric acid, amino acid or mix that (per two account for 50% when mixing, respectively account for 1/3 when the three mixes), the weight ratio of shelled peanut and synergist is: shelled peanut: synergist=930-960: 0.1-0.3; Preferable range is shelled peanut: synergist=930-960: 0.15-0.25.
Glycerin monostearate can or mix (soybean lecithin accounts for 30% during mixing, acetate fatty glyceride 40%, casein sodium account for 30%) by one of soybean lecithin, acetate fatty glyceride, casein sodium and replace; Dibutyl hydroxy toluene can or mix by one of butylated hydroxy anisole, ditert-butylhydro quinone, n-propyl gallate (when whenever both mix, can respectively account for 50%; When the three mixed, butylated hydroxy anisole, ditert-butylhydro quinone respectively accounted for 40%, and n-propyl gallate accounts for 20%.) replace, dibutyl hydroxy toluene also can or mix (rosemary, phenol accounts for 50-60%, vitamin E accounts for 50-40%) by one of rosemary, phenol (active ingredient is carnosol, rosemary, phenol etc., active constituent content 〉=15%), vitamin E and replace; Sucrose can be replaced by the mixture (sucrose accounts for 60-70% during mixing, and glucose, maltose respectively account for 20-15%) of sucrose, glucose, maltose.
Embodiment 7: preparation method is with embodiment 1, batching comprises soybean lecithin (emulsifying agent), vitamin E (antioxidant), ascorbic acid (synergist), sucrose, salt, honey, and the weight ratio of shelled peanut and each batching is: shelled peanut: soybean lecithin: vitamin E: ascorbic acid: sucrose: salt: honey=930: 10: 0.1: 0.1: 30: 8: 5.
Embodiment 8: preparation method and batching are chosen with embodiment 7, difference is that the weight ratio of shelled peanut and each batching is: shelled peanut: soybean lecithin: vitamin E: ascorbic acid: sucrose: salt: honey=940: 30: 0.13: 0.15: 40: 9: 7.
Embodiment 9: preparation method and batching are chosen with embodiment 7, difference is that the weight ratio of shelled peanut and each batching is: shelled peanut: soybean lecithin: vitamin E: ascorbic acid: sucrose: salt: honey=950: 40: 0.17: 0.25: 50: 11: 8.
Embodiment 10: preparation method and batching are chosen with embodiment 7, difference is that the weight ratio of shelled peanut and each batching is: shelled peanut: soybean lecithin: vitamin E: ascorbic acid: sucrose: salt: honey=960: 50: 0.2: 0.3: 60: 12: 10.
Among the present embodiment 7-10, various batchings can all be selected natural prodcuts, thereby constitute the peanut butter that does not contain sintetics.
Among the present embodiment 7-10, soybean lecithin can or mix (per two account for 50% when glycerin monostearate, acetate fatty glyceride, casein sodium mixing, and glycerin monostearate, acetate fatty glyceride, three of casein sodiums respectively account for 1/3 when mixing) by one of glycerin monostearate, acetate fatty glyceride, casein sodium and replace; Vitamin E can or mix that (per two of butylated hydroxy anisole, dibutyl hydroxy toluene, n-propyl gallate, ditert-butylhydro quinone, rosemary, phenol account for 50% when mixing by one of butylated hydroxy anisole, dibutyl hydroxy toluene, n-propyl gallate, ditert-butylhydro quinone, rosemary, phenol, per three account for 1/3 when mixing, and per four account for 25% when mixing) replace; Ascorbic acid can be substituted by one of citric acid, amino acid.
The present invention also can select part water soluble antioxidant such as Tea Polyphenols, Radix Glycyrrhizae antioxygen thing, mixes (the oil-soluble polyphenoils accounts for 60-70% during mixing, and water-soluble polyphenoils accounts for 40-30%) with the oil-soluble polyphenoils.
Also can contain glycerine (concentration is 25-30%) in the batching of the various embodiments described above, weight ratio is a shelled peanut: glycerine=930-960: 8-12.
Adding honey, glycerine can be regulated rare consistency, to rarer, can add honey; Big to viscosity, can add glycerine, be convenient to the separation of sauce.
Claims (10)
1, a kind of preparation method of paste like peanut butter, shelled peanut is after the screening impurity elimination, clean successively, baking, decortication, selection, batching, grind, cooling, bottling, it is characterized in that: dry in the air after shelled peanut cleans when crust is done, baking is 5-10 minute under 130-135 ℃ of temperature, reducing to 43-47 ℃ after coming out of the stove rapidly peels, choose afterwards, the selection back adds batching, batching comprises food emulsifying agent, food antioxidant, salt, the weight ratio of shelled peanut and each batching is: shelled peanut: food emulsifying agent: food antioxidant: salt=930-960: 10-50: 0.1-0.2: 8-12, and spray the spray water that accounts for shelled peanut weight 1-3% to shelled peanut and each batching, and mix thoroughly, grind again afterwards and filter through the 80-120 mesh sieve, be cooled to 35-20 ℃ of laggard luggage bottle, finished product after leaving standstill 48 hours.
2, the preparation method of a kind of paste like peanut butter according to claim 1, it is characterized in that: food emulsifying agent refers to lipophilic emulsifier, food antioxidant refers to oil-soluble inhibitor.
3, the preparation method of a kind of paste like peanut butter according to claim 2, it is characterized in that: oil-soluble inhibitor specifically is one of butylated hydroxy anisole, dibutyl hydroxy toluene, n-propyl gallate, ditert-butylhydro quinone, vitamin E, rosemary, phenol; Lipophilic emulsifier specifically is one of glycerin monostearate, acetate fatty glyceride, casein sodium, soybean lecithin.
4, the preparation method of a kind of paste like peanut butter according to claim 2, it is characterized in that: oil-soluble inhibitor, it specifically is the mixing of butylated hydroxy anisole, dibutyl hydroxy toluene, n-propyl gallate, ditert-butylhydro quinone, vitamin E, rosemary, phenol, per two account for 50% when mixing, and per three account for 1/3 when mixing; Lipophilic emulsifier specifically is the mixing of glycerin monostearate, acetate fatty glyceride, casein sodium, soybean lecithin, and per two account for 50% when mixing, and per three account for 1/3 when mixing.
5, according to the preparation method of claim 1 or 2 or 3 or 4 described a kind of paste like peanut butter, it is characterized in that: also be added with synergist in the antioxidant, synergist can be selected one of ascorbic acid, citric acid, amino acid, and the weight ratio of shelled peanut and synergist is: shelled peanut: synergist=930-960: 0.1-0.3.
6, the preparation method of a kind of paste like peanut butter according to claim 5 is characterized in that: batching also comprises vitamin A, honey, glycerine, and weight ratio is: shelled peanut: vitamin A: honey: glycerine=930-960: 0.1-0.3: 5-10: 8-12.
7, the preparation method of a kind of paste like peanut butter according to claim 1, it is characterized in that: food emulsifying agent refers to glycerin monostearate, food antioxidant refers to dibutyl hydroxy toluene, batching comprises glycerin monostearate, dibutyl hydroxy toluene, sucrose, salt, vitamin A, honey, and the weight ratio of shelled peanut and each batching is: shelled peanut: glycerin monostearate: dibutyl hydroxy toluene: sucrose: salt: vitamin A: honey=930-960: 10-50: 0.1-0.2: 30-60: 8-12: 0.1-0.3: 5-10.
8, the preparation method of a kind of paste like peanut butter according to claim 7, it is characterized in that: replace glycerin monostearate by one of acetate fatty glyceride, casein sodium, soybean lecithin, replace dibutyl hydroxy toluene by one of butylated hydroxy anisole, n-propyl gallate, ditert-butylhydro quinone, vitamin E, rosemary, phenol.
9, the preparation method of a kind of paste like peanut butter according to claim 1, it is characterized in that: food emulsifying agent refers to soybean lecithin, food antioxidant refers to vitamin E, also be added with the synergist ascorbic acid in the food antioxidant, batching comprises soybean lecithin, vitamin E, ascorbic acid, sucrose, salt, honey, be natural prodcuts, the weight ratio of shelled peanut and each batching is: shelled peanut: soybean lecithin: vitamin E: ascorbic acid: sucrose: salt: honey=930-960: 10-50: 0.1-0.2: 0.1-0.3: 30-60: 8-12: 5-10.
10, the preparation method of a kind of paste like peanut butter according to claim 9 is characterized in that: the weight ratio of shelled peanut and each batching is: shelled peanut: soybean lecithin: vitamin E: ascorbic acid: sucrose: salt: honey=940-950: 30-40: 0.13-0.17: 0.15-0.25: 40-50: 9-11: 7-8.
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| CNA2005100176156A CN1692828A (en) | 2005-05-25 | 2005-05-25 | Paste like peanut butter |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100176156A CN1692828A (en) | 2005-05-25 | 2005-05-25 | Paste like peanut butter |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946928A (en) * | 2010-09-02 | 2011-01-19 | 山东省花生研究所 | Preparation method of household peanut butter |
| CN101390631B (en) * | 2008-10-30 | 2011-12-28 | 山东潍坊龙威实业有限公司 | Process method of white clam peanut paste |
| CN102783680A (en) * | 2011-05-19 | 2012-11-21 | 众地食品有限公司 | Peanut butter low-oxygen fine grinding process method |
| CN102894420A (en) * | 2012-10-18 | 2013-01-30 | 众地食品有限公司 | Low-oxygen fine milling production process of peanut butter |
| CN102907717A (en) * | 2012-11-15 | 2013-02-06 | 东海县东粤花生食品有限公司 | Preparation method of peanut butter |
| CN103238821A (en) * | 2013-05-21 | 2013-08-14 | 广东嘉豪食品股份有限公司 | Preparation method of easy-to-apply low-fat peanut mayonnaise |
| CN103444882A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Dried bean curd sandwiched with peanut butter and preparation method thereof |
| CN103798745A (en) * | 2014-01-11 | 2014-05-21 | 河南工业大学 | Block sesame paste product and preparation method thereof |
| CN103815460A (en) * | 2014-01-11 | 2014-05-28 | 河南工业大学 | Blocky peanut butter product and preparation method thereof |
| CN104982987A (en) * | 2015-07-20 | 2015-10-21 | 中国农业科学院农产品加工研究所 | Yeast cell wall containing peanut butter and preparation method thereof |
| CN105167026A (en) * | 2015-07-20 | 2015-12-23 | 中国农业科学院农产品加工研究所 | Yeast mannan-containing peanut butter and making method thereof |
| CN106262571A (en) * | 2016-08-19 | 2017-01-04 | 王兆生 | A kind of selenium-rich vitamin E nutrient peanut butter and preparation technology thereof |
| CN109123567A (en) * | 2018-08-31 | 2019-01-04 | 三原徐杨食品有限责任公司 | One cultivates peanut sauce and preparation method thereof |
-
2005
- 2005-05-25 CN CNA2005100176156A patent/CN1692828A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390631B (en) * | 2008-10-30 | 2011-12-28 | 山东潍坊龙威实业有限公司 | Process method of white clam peanut paste |
| CN101946928A (en) * | 2010-09-02 | 2011-01-19 | 山东省花生研究所 | Preparation method of household peanut butter |
| CN102783680A (en) * | 2011-05-19 | 2012-11-21 | 众地食品有限公司 | Peanut butter low-oxygen fine grinding process method |
| CN102894420B (en) * | 2012-10-18 | 2014-01-01 | 众地食品有限公司 | Low-oxygen fine milling production process of peanut butter |
| CN102894420A (en) * | 2012-10-18 | 2013-01-30 | 众地食品有限公司 | Low-oxygen fine milling production process of peanut butter |
| CN102907717B (en) * | 2012-11-15 | 2014-01-29 | 东海县东粤花生食品有限公司 | Preparation method of peanut butter |
| CN102907717A (en) * | 2012-11-15 | 2013-02-06 | 东海县东粤花生食品有限公司 | Preparation method of peanut butter |
| CN103238821A (en) * | 2013-05-21 | 2013-08-14 | 广东嘉豪食品股份有限公司 | Preparation method of easy-to-apply low-fat peanut mayonnaise |
| CN103238821B (en) * | 2013-05-21 | 2014-05-21 | 广东嘉豪食品股份有限公司 | Preparation method of easy-to-apply low-fat peanut mayonnaise |
| CN103444882A (en) * | 2013-07-29 | 2013-12-18 | 马鞍山市黄池食品（集团）有限公司 | Dried bean curd sandwiched with peanut butter and preparation method thereof |
| CN103798745A (en) * | 2014-01-11 | 2014-05-21 | 河南工业大学 | Block sesame paste product and preparation method thereof |
| CN103815460A (en) * | 2014-01-11 | 2014-05-28 | 河南工业大学 | Blocky peanut butter product and preparation method thereof |
| CN104982987A (en) * | 2015-07-20 | 2015-10-21 | 中国农业科学院农产品加工研究所 | Yeast cell wall containing peanut butter and preparation method thereof |
| CN105167026A (en) * | 2015-07-20 | 2015-12-23 | 中国农业科学院农产品加工研究所 | Yeast mannan-containing peanut butter and making method thereof |
| CN104982987B (en) * | 2015-07-20 | 2018-12-18 | 中国农业科学院农产品加工研究所 | A kind of peanut butter and preparation method thereof containing yeast cell wall |
| CN105167026B (en) * | 2015-07-20 | 2018-12-18 | 中国农业科学院农产品加工研究所 | A kind of peanut butter and preparation method thereof containing yeast mannans |
| CN106262571A (en) * | 2016-08-19 | 2017-01-04 | 王兆生 | A kind of selenium-rich vitamin E nutrient peanut butter and preparation technology thereof |
| CN109123567A (en) * | 2018-08-31 | 2019-01-04 | 三原徐杨食品有限责任公司 | One cultivates peanut sauce and preparation method thereof |
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