Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules

A technology of vacuum freeze-drying and processing method, applied in the fields of application, food preparation, food science, etc., can solve the problem of insufficient nutrition, and achieve the effect of long shelf life and good palatability

Inactive Publication Date: 2012-11-28
HUBEI XINMEIXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Nutritional analysis of peanut butter: peanut butter is rich in protein, mineral trace elements and a large amount of B vitamins, vitamin E, etc. It has the effect of lowering blood pressure and blood fat, and can play a certain role in auxiliary treatment for regenerative anemia and diabetes but its main com

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  • Vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules

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Embodiment Construction

[0022] The processing method of vacuum freeze-drying composite fruit and vegetable peanut butter grains is as follows:

[0023] a. Material selection: raw materials are composed of the following proportions by weight, wherein peanut butter 70, apple 7, banana 7, green bean 2, carrot 3, sweet potato 3, broccoli 2, potato starch 0.5, sucrose fatty acid ester 0.3 and pectin 2 ;

[0024] b. Mudification: Put the potato starch into the peanut butter according to the above weight ratio, fully chop and mix evenly to be muddy;

[0025] c. Gelatinization: put sucrose fatty acid ester and pectin in the peanut butter in step b, mix them well and heat them evenly, the heating time is 6-8 minutes, and the heating temperature is 60°C-70°C , and keep stirring during the heating process to prevent the pot from sticking;

[0026] d. Pretreatment of fruit and vegetable ingredients: 1.) Apples: select fresh ordinary apples as raw materials, clean the silt on the surface of the apples, peel and...

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Abstract

The invention discloses a vacuum freeze-drying processing method for compound fruit and vegetable peanut butter granules. The processing method comprises the following steps of: (a), selecting materials, wherein the compound fruit and vegetable peanut butter granules are prepared from the following ingredients in part by weight: 60 to 80 parts of peanut butter, 6 to 8 parts of apple, 6 to 8 parts of banana, 2 to 4 parts of green bean, 2 to 4 parts of carrot, 2 to 4 parts of sweet potato, 2 to 4 parts of broccoli, 0.3 to 0.6 part of potato starch, 0.2 to 0.4 part of sucrose fatty acid ester and 1 to 2 parts of pectin; (b), mashing; (c), gelatinizing; (d), preprocessing fruit and vegetable ingredients; (e), mixing; (f), traying and quick-freezing; (g), cutting; (h), traying and quick-freezing; (i), performing vacuum freeze-drying; (j), sorting; (k), metal-detecting; and (l), packaging. The method has the advantages that the ingredients are selected through elaborate research and are high in palatability; and after fruit and vegetables are added, peanut butter has unique flavor and taste, does not have other undesirable abnormal taste, has long quality guarantee period and can be directly eaten.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically relates to a processing method of vacuum freeze-drying composite fruit and vegetable peanut butter grains. Background technique [0002] According to market research in China, peanut butter is a food condiment made from ground peanuts. Peanut is a leguminous crop, which is good at nourishing and nourishing, and has carapace balls to prolong life, so it is also called "longevity fruit" among the people, and it is also known as "vegetable meat" and "vegetable meat" like soybeans. Some animal foods such as milk and meat are comparable, so peanut butter made from peanuts also has high nutritional value. Nutritional analysis of peanut butter: peanut butter is rich in protein, mineral trace elements and a large amount of B vitamins, vitamin E, etc. It has the effect of lowering blood pressure and blood fat, and can play a certain role in auxiliary treatment for regenerati...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/212A23L1/20A23L1/09A23L11/00A23L19/00A23L25/00
Inventor 吴朝琴戴鹏程蒋保民王君宋敏郭军
Owner HUBEI XINMEIXIANG FOODS
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