Peanut butter and preparing method thereof

A technology of peanut butter and peanut kernels, which is applied in the field of food processing to achieve the effect of fragrant taste, pure fragrance and delicate taste

Active Publication Date: 2013-09-04
SHANDONG GAOTANG LANSHAN GRP CORP
View PDF6 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Equally, in the above-mentioned method, the nutritive component of peanut butter is single, and in the above-mentioned method, peanuts are first roasted and then ground into powder, which lacks the crispy mouthfeel of cooked peanut kernels.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] A preparation method of peanut butter, comprising the steps of:

[0081] (1) Raw material pretreatment:

[0082] Choose plump peanut kernels without insect eyes, bake them at 120°C for 10 minutes, remove the red skin of cooked peanut kernels after cooling, and choose peanut kernels without burnt smell for later use;

[0083] Bake the peanut protein powder at 120°C for 10 minutes, and cool it for later use;

[0084] Bake white sesame seeds at 80°C for 3 minutes;

[0085] Peel the garlic and ginger, and chop them into granules with a particle size of 1-3mm;

[0086] Dried Zanthoxylum bungeanum is ground into 40 mesh powder;

[0087] (2) Mix peanut protein powder in the above main ingredients with salt, dextrin, sweetener, water, garlic, ginger, pepper powder, and red yeast rice. The weight ratio of various raw materials is: peanut Protein powder 40, water 200, salt 4, dextrin 2, sweetener 2, red yeast rice accounted for 0.2% of the weight of peanut protein powder, whi...

Embodiment 2

[0092] (1) Raw material pretreatment:

[0093] Choose plump peanut kernels without insect eyes, bake them at 120°C for 10 minutes, remove the red skin of cooked peanut kernels after cooling, and choose peanut kernels without burnt smell for later use;

[0094] Bake the peanut protein powder at 120°C for 6 minutes, and cool it for later use;

[0095] Bake white sesame seeds at 90°C for 5 minutes;

[0096] Peel the garlic and ginger, and chop until the particle size is about 2mm;

[0097] Dried Zanthoxylum bungeanum is ground into 40 mesh powder;

[0098] (2) Mix peanut protein powder in the above main ingredients with salt, dextrin, sweetener, water, garlic, ginger, pepper powder, and red yeast rice. The weight ratio of various raw materials is: peanut Protein powder 40, water 200, salt 4, dextrin 5, sweetener 3, red yeast rice accounted for 0.25% of the weight of peanut protein powder, white wine 2, garlic 6, ginger 4, pepper powder 2, mixed raw materials;

[0099] (3) Hea...

Embodiment 3

[0103] Sweet potato powder and shiitake mushrooms can be added to the peanut sauce to enhance its texture and flavor.

[0104] (1) Raw material pretreatment:

[0105] Choose plump peanut kernels without insect eyes, bake them at 100°C for 15 minutes, remove the red skin of cooked peanut kernels after cooling, and choose peanut kernels without burnt smell for later use;

[0106] Bake peanut protein powder and sweet potato powder at 120°C for 10 minutes, cool for later use;

[0107] Bake white sesame seeds at 100°C for 3 minutes;

[0108] Wash and dice the shiitake mushrooms, bake at 120°C for 7 minutes;

[0109] Peel the garlic and ginger, and chop until the particle size is about 2mm;

[0110] Dried Zanthoxylum bungeanum is ground into 20 mesh powder;

[0111] (2) Mix the peanut protein powder in the above main ingredients with salt, sweet potato powder, dextrin, sweetener, water, garlic, ginger, pepper powder, shiitake mushrooms, and red yeast rice, and the parts by weigh...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of food processing, and in particular relate to peanut butter and a preparing method thereof. The peanut butter comprises the following main ingredients in parts by weight: 5-20 parts of peanut kernel, 20-60 parts of peanut protein powder, and 100-300 parts of water; and the peanut butter comprises accessory materials in parts by weight: 2-8 parts salt, 1-8 parts of dextrin, 1-5 parts of a sweetening agent, 5-10 parts of peanut oil, red kojic rice with the weight accounting for 0.1-0.4% of the weight of the peanut protein powder, 1-3 parts of white spirit, 8-12 parts of white sesame seed, 2-8 parts of garlic, 2-8 parts o fginger, and 1-4 parts of paprika powder. According to the peanut butter and a preparing method, the peanut protein powder is taken as the raw material, and the peanut oil and the roasted peanut kernel are taken as the accessory materials and added into the peanut butter in various forms, so that the peanut butter has a pure flavor, and an enhanced mouthfeel; and in addition, the preparing method disclosed by the invention adopts the method, in which the peanut protein powder is dried to be used for directly preparing the peanut butter, which is different from the traditional method in which the peanut kernel is dried and then grinded. The peanut butter and the preparing method provided by the invention have the advantage that the peanut protein powder is dried completely, so that the flavor completely emits out, and the peanut butter has delicate and pure mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a peanut butter and a preparation method of the peanut butter. Background technique [0002] Peanuts are nourishing and nourishing, and help to prolong life, so they are also called "longevity fruit" among the people, and together with soybeans, they are known as "vegetable meat" and "meat among vegetarians". Peanuts have high nutritional value and can be mixed with eggs and milk It is comparable to some animal foods such as meat and meat. It contains a lot of protein and fat, especially the high content of unsaturated fatty acids. It is very suitable for making various foods with high nutritional value. Peanut butter is one of the favorite flavor condiments. It is often used to mix cold dishes and steamed buns. Peanut butter is rich in protein, mineral trace elements and a large amount of vitamins, etc. It has the effect of lowering blood pressure and blood...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/38A23L25/10
Inventor 许兰山许振国穆洪静盛希艳张晓阳
Owner SHANDONG GAOTANG LANSHAN GRP CORP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap