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Instant peanut paste and preparation method thereof

A peanut paste, instant technology, applied in the food field, can solve problems such as anaphylactic shock, and achieve the effects of enriching nutrients, improving economic benefits, and good taste

Inactive Publication Date: 2011-07-27
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some people have only mild allergic reactions to peanuts, peanuts can also cause anaphylactic shock in some people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] a. Crush the cold-pressed peanut cake to 200 meshes to obtain the dry powder of the peanut cake, and use neutral protease to enzymolyze the dry powder of the cold-pressed peanut cake. 0.2% of the powder mass, the enzymolysis temperature is 55°C, pH 7.0, and the enzymolysis time is 20min, then inactivate the enzyme at 100°C for 5 minutes, centrifuge the enzymolysis solution, take out the precipitate, and dry it to make the moisture content of the material About 14%;

[0039] b. Selected ingredients: 100 parts of black sesame, 50 parts of barley, 40 parts of glutinous rice, 20 parts of sticky rice, 25 parts of millet, 50 parts of hazelnut kernel, 30 parts of walnut, 50 parts of soybean, 25 parts of black bean, 25 parts of red bean, lotus root 25 parts of flour, 15 parts of oats, 8 parts of tangerine peel, 25 parts of red dates, 15 parts of lotus seed powder, 50 parts of carrot powder, then remove impurities and moldy particles, wash and dry to make the moisture content of...

Embodiment 2

[0057] a. Crush the cold-pressed peanut cake to 200 meshes to obtain the dry powder of the peanut cake, and use neutral protease to enzymolyze the dry powder of the cold-pressed peanut cake. 0.1% of the powder mass, the enzymolysis temperature is 45°C, pH 6.5, and the enzymolysis time is 15 minutes, then inactivate the enzyme at 100°C for 5 minutes, centrifuge the enzymolysis solution, take out the precipitate, and dry it to make the moisture content of the material About 14%;

[0058] b. Selected ingredients: 100 parts of black sesame, 50 parts of barley, 40 parts of glutinous rice, 20 parts of sticky rice, 25 parts of millet, 50 parts of hazelnut kernel, 30 parts of walnut, 50 parts of soybean, 25 parts of black bean, 25 parts of red bean, lotus root 25 parts of flour, 15 parts of oats, 8 parts of tangerine peel, 25 parts of red dates, 15 parts of lotus seed powder, 50 parts of carrot powder, then remove impurities and moldy particles, wash and dry to make the moisture conte...

Embodiment 3

[0061] a. Crush the cold-pressed peanut cake to 200 meshes to obtain the dry powder of the peanut cake, and use neutral protease to enzymolyze the dry powder of the cold-pressed peanut cake. 0.3% of the powder mass, the enzymolysis temperature is 60°C, pH 7.5, and the enzymolysis time is 30min, then inactivate the enzyme at 100°C for 5 minutes, centrifuge the enzymolysis solution, take out the precipitate, and dry it to make the moisture content of the material About 14%;

[0062] b. Selected ingredients: 90 parts of black sesame, 50 parts of barley, 40 parts of glutinous rice, 20 parts of sticky rice, 25 parts of millet, 45 parts of hazelnut, 30 parts of walnut, 60 parts of soybean, 25 parts of black bean, 30 parts of red bean, lotus root 25 parts of flour, 15 parts of oats, 8 parts of tangerine peel, 20 parts of red dates, 15 parts of lotus seed powder, 50 parts of carrot powder, then remove impurities and moldy particles, wash and dry to make the moisture content of the mat...

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Abstract

The invention relates to the field of food, in particular to instant peanut paste made by taking cold-pressing peanut cakes as a main material. The instant peanut paste comprises the following components: the cold-pressing peanut cakes, black sesame, pearl barley, sticky rice, glutinous rice, millet, filbert, walnut, soya bean, black bean, small red beans, lotus root starch, oat, pericarpium citri reticulatae, red dates, lotus nut starch and carrot meal; and the process is as follows: the cold-pressing peanut cakes are treated with enzymolysis, then dried, and then are puffed with the components to make the instant peanut paste. In the invention, the cold-pressing peanut cakes which are commonly used as feed or fertilizer are utilized to be processed into the instant peanut paste, therefore, the cost is low, source is wide, not only the comprehensive utilization of peanut is realied, balanced food nutrition for people is provided, but also the economical benefits of the peanuts are improved.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an instant peanut paste made from cold-pressed peanut cake as a main raw material and a preparation method thereof. Background technique [0002] Peanut, also known as "groundnut" or "longevity fruit", is an annual herb plant and is an important oil crop. Half of the peanuts are used to extract edible oil. When peanut oil is extracted, a large number of by-products - peanut cake will be produced. Therefore, Peanut cakes come from a wide range of sources. At present, peanut cakes are mostly used as feed, fertilizer or discarded, which causes a great waste of peanut protein resources. [0003] The protein content in peanut cake is as high as about 44%, and it is also rich in vitamin B 2 , PP, A, D, E, calcium and iron, the total amino acid content is about 88.94 ( mg·g - 1 ), glutamic acid content is about 27.32%; arginine content is about 10.03%; lysine content is about 4.53%; e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L1/015A23L1/29A23L25/00A23L5/20A23L33/00
Inventor 刘丽娜杜方岭王文亮徐同成陶海腾程安玮
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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