Peanut paste with reasonable fatty acid proportion

Active Publication Date: 2011-10-26
SHANGHAI LIANGYOU GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The purpose of the present invention is to solve the problem of unbalanced proportion of fatty acid composition of peanut butter on the market, to provide a brand-new peanut butter, which can provide consumers with a peanut butter with a reasonable proportion of fatty acids, and improve the nutritional value of peanut butter

Method used

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  • Peanut paste with reasonable fatty acid proportion
  • Peanut paste with reasonable fatty acid proportion
  • Peanut paste with reasonable fatty acid proportion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 100kg of peanut kernels are roasted at 140°C for about 25 minutes, with a suitable degree of burnt aroma. The roasted peanuts are immediately cooled to room temperature, and the broken red coat is blown away by the wind. And select the peanut kernels that have been removed from the burnt and red coat. Then, the peanut kernels are cold-pressed by a cold-pressing machine to obtain 39.3 kg of cold-pressed peanut oil and 60.7 kg of cold-pressed peanut meal. After testing, the fat content of cold-pressed peanut meal was 15.3%, and the fatty acid composition of cold-pressed peanut meal and cold-pressed peanut oil was shown in Table 3. The cold-pressed peanut meal and cold-pressed peanut oil prepared in this example were used as raw materials for the following examples.

[0028] The following examples selected vegetable oil and emulsifier as raw materials, and the emulsifier was monoglyceride. The selected raw material fatty acid composition test results are shown in Table 3...

Embodiment 2

[0032] The selected raw materials are 589.1g of cold-pressed peanut meal, 7.1g of cold-pressed peanut oil, 250.5g of first-grade rapeseed oil, 128.2g of first-grade safflower oil, and 25.1g of first-grade linseed oil.

[0033] After crushing the cold-pressed peanut meal in a mixer, add other materials, mix evenly, and then finely grind the mixture with a colloid mill to make the material fully mixed and stable, and put it into a bottle to obtain the finished peanut butter.

Embodiment 3

[0035] The raw materials selected are 596.2g of cold-pressed peanut meal, 52.3g of cold-pressed peanut oil, 22.0g of first-grade rapeseed oil, 176.4g of first-grade safflower oil, 74.3g of first-grade linseed oil, 68.8g of first-grade palm oil, and emulsifier. 10.0g.

[0036] After crushing the cold-pressed peanut meal in a mixer, add other materials, mix evenly, and then finely grind the mixture with a colloid mill to make the material fully mixed and stable, and put it into a bottle to obtain the finished peanut butter.

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Abstract

The invention discloses a peanut butter with reasonable fatty acid proportions. based on the total fatty acid weight in the peanut butter, the weight percentage composition of the fatty acids is: saturated fatty acid 10%-30%, single unsaturated fatty acid 30%-50%, and polyunsaturated fatty acid 30%-50%; in the polyunsaturated fatty acid, the ratio of the contents of n-6 polyunsaturated fatty acidand n-3 polyunsaturated fatty acid is 4:1-6:1. The peanut butter of the present invention has reasonable proportion in fatty acid composition, achieves high nutritive value and is helpful for consumer to intake balanced fatty acid nutrients.

Description

technical field [0001] The present invention relates to food, in particular to peanut butter. Background technique [0002] Peanut butter is a high-fat and high-protein nutritious food with special flavor and good taste. It is convenient to eat and can be eaten in various ways. It is a delicious meal or seasoning food. There are also a variety of peanut butter products in the Chinese market. As people are increasingly producing and developing food from a health perspective, peanut butter is no exception, but at present, people have developed many technologies mainly focusing on reducing the energy of peanut butter, and there are many invention patent applications in this area, and peanut butter is no exception. It is true that there are no products and related reports to improve and optimize the nutrition of peanut butter from a more reasonable perspective of the fatty acid composition of the fat contained in it. [0003] Lipids are one of the important nutrients that the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/38A23L1/29A23L25/10A23L33/00
Inventor 杨波涛李明曹文明孙禧华
Owner SHANGHAI LIANGYOU GRP
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