Method for producing low fat peanut paste using degreased peanut powder

A technology of defatted peanuts and peanut butter, which is applied in the field of food processing, can solve the problems of low peanut flavor and high fat content in peanut butter, achieve stable sauce body, low fat content, and reduce production costs

Inactive Publication Date: 2009-03-25
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the problems of high fat content in existing peanut butter, surface oil separation, solidification at the bottom, and the use of defatted peanut powder to make pean

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1.1. Baking: put the defatted peanut powder with 10% fat content into a tunnel microwave dryer with a frequency of 2450±50MHz, and bake it for 200 seconds under the microwave output power of 15KW, so that the roasted peanut powder has no burnt paste and is light Brownish-yellow, with a faint aroma of roasted peanuts. After roasting, immediately carry out strong wind cooling, so that the roasted peanut powder can quickly drop to room temperature, so as to avoid burning and darkening of the peanut powder;

[0020] 1.2. Flavoring: add flavoring aqueous solution to the roasted peanut powder in a weight ratio of 1:2.2, said flavoring aqueous solution is composed of monoglyceride, ethyl maltol, salt and water, monoglyceride, ethyl maltol The ratio of maltol, salt and water is (percentage by weight): 0.5% of monoglyceride, 0.005% of ethyl maltol, 1.0% of salt, and the rest is water, and the peanut powder and the flavoring aqueous solution are stirred evenly;

[0021] 1.3. Seas...

Embodiment 2

[0026] 2.1. Baking: put the defatted peanut powder with 8% fat content into a tunnel microwave dryer with a frequency of 2450±50MHz, and bake it for 100 seconds under the microwave output power of 20KW, so that the roasted peanut powder has no burnt paste and is light Brownish-yellow, with a faint aroma of roasted peanuts. After roasting, immediately carry out strong wind cooling, so that the roasted peanut powder can quickly drop to room temperature, so as to avoid burning and darkening of the peanut powder;

[0027] 2.2. Flavoring: Add flavoring aqueous solution to the roasted peanut powder in a weight ratio of 1:2.2. The flavoring aqueous solution is composed of monoglyceride, ethyl maltol, salt and water. Monoglyceride, ethyl maltol The ratio of maltol, salt and water is (percentage by weight): 0.6% of monoglyceride, 0.01% of ethyl maltol, 0.5% of salt, and the rest is water, and the peanut powder and the flavoring aqueous solution are stirred evenly;

[0028] 2.3. Seasoni...

Embodiment 3

[0033] 3.1. Baking: put the defatted peanut powder with a fat content of 6% into a tunnel-type microwave dryer with a frequency of 2450±50MHz, and bake it for 400 seconds at a microwave output power of 25KW, so that the roasted peanut powder is brown without burning Yellow, with a strong aroma of roasted peanuts. After roasting, immediately cool with strong wind, so that the roasted peanut powder can quickly drop to room temperature, avoiding burnt peanut powder and darkening of the color;

[0034] 3.2. Flavoring: Add a flavoring aqueous solution to the roasted peanut powder at a weight ratio of 1:2.2. The flavoring aqueous solution is composed of monoglyceride, ethyl maltol, salt and water. Monoglyceride, ethyl maltol The ratio of maltol, salt and water is (percentage by weight): 0.7% of monoglyceride, 0.008% of ethyl maltol, 1.5% of salt, and the rest is water, and the peanut powder and the flavoring aqueous solution are stirred evenly;

[0035] 3.3. Seasoning: Add pure pean...

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PUM

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Abstract

Disclosed is a method to produce low-fat peanut butter from defatted peanut flour. The production method includes the following steps: baking: baking the defatted peanut flour in a tunneling-based microwave dryer for 100-400 seconds and then cooling through strong wind until reaching room temperature; aromatizing: adding aromatizing agent water solution into the baked peanut flour based on weight ratio of 2.2:1 and mixing to be even; seasoning: adding pure peanut oil into aromatized peanut butter based on weight ration of 3-10:100 and mixing to be even; emulsifying: bathing the peanut butter in water with temperature of 60-80 EDG C to enable the interior and the exterior of the peanut butter to be heated evenly, inserting the probe of an ultrasonic cell disruptor into the peanut butter and conducting emulsification treatment for 20-30 minutes per 50kg under the conditions of harmony indicator output of 50, dutyfactor of 60, temperature of 60-80 DEG C; cooling: speedily stirring the emulsified butter and cooling to 20-50 DEG C through air to avoid the accumulation of the heat of the butter, which leads to the precipitation of the fat; store maturity: putting the cooled peanut butter into a packing container and keeping still for 48h to make the butter totally steady and fixed.

Description

technical field [0001] The invention belongs to a food processing method, in particular to a method for producing low-fat peanut butter from defatted peanut flour. Background technique [0002] Peanut butter has delicate taste, strong peanut flavor and good processing performance. It can be used not only as a condiment for Chinese and Western food spreads, but also as a cooking condiment and filling for cakes. The market demand is very large. Traditional peanut butter is made from peanut kernels with red coats, and has a high fat content of about 20-40%. Eating too much fat is very harmful to human health, and high-fat peanut butter is prone to surface oil segregation during storage. , Bottom solidification and other problems, it will also oxidize and deteriorate, resulting in a decline in quality. In order to reduce the fat in peanut butter, there are also defatted peanut powders used to make peanut butter or add fillers, but the peanut butter produced has a weak fragranc...

Claims

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Application Information

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IPC IPC(8): A23L1/38A23L1/307A23L25/10A23L33/20
Inventor 马勇邵悦孙建华
Owner BOHAI UNIV
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