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Processing method for medlar peanut butter

A processing method and technology of peanut butter, applied in application, food preparation, food science, etc., can solve problems such as rancidity, oil loss, oxidation, etc., and achieve the effect of fine taste and attractive color

Inactive Publication Date: 2013-12-25
夏华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional peanut butter is ground into a paste with roasted and peeled peanut kernels. After standing for a few days, the fat in the sauce will precipitate out of the product, and a layer of peanut oil will gather on the upper part of the sauce, while the lower part of the sauce will deposit a hard Lumpy; the inherent tendency of this kind of oil and sauce separation causes the precipitated oil to be quickly oxidized and rancid due to the loss of the protection of the fat cell membrane, which makes the original flavor, sensory quality and shelf life of the product short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a kind of processing method of wolfberry peanut butter adopts the steps of raw material pretreatment, baking, peeling, coarse grinding, batching, fine grinding, exhaust, sealing, sterilization, cooling, aging:

[0023] a. Raw material pretreatment: select mature and plump peanut kernels, screen and remove impurities, moldy, moth-eaten and immature particles, and then wash them twice with tap water;

[0024] Choose the purchased wolfberry, wash it with water, put it into a stainless steel tank, and grind the wolfberry into powder with a pestle;

[0025] b. Baking: Evenly disperse the washed peanuts on the tray, put them into an oven at 150°C for 20 minutes;

[0026] c. Peeling: Take out the roasted peanuts, place them in a ventilated place to cool down, and start peeling when the temperature of the peanuts drops to 36°C;

[0027] d. Coarse grinding: Using multiple, step-by-step low-temperature grinding methods, the peanut kernels with a diameter of 10mm ar...

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PUM

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Abstract

The invention discloses a processing method for medlar peanut butter. The processing method is characterized by comprising the steps of pre-treating raw materials, baking, peeling, roughly grinding, dosing, finely grinding, exhausting, sealing a pot, sterilizing, cooling and curing. The processed medlar peanut butter not only has a medical health-care function of medlar, but also draws nutritional components of peanuts, is smooth in mouth feel and attractive in color and luster, and can be made into butter products with various flavors including coarse grains, sesame, spicy tastes and the like according to the requirements of people, so that the medlar peanut butter is a delicious and nutritional health-care food which is indispensable in life of modern people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of wolfberry peanut butter. Background technique [0002] Peanut is a kind of herb, which is rich in protein, fat and multivitamins. Vitamin K in peanuts can stop bleeding; vitamin E and a certain amount of zinc can enhance memory, anti-aging, delay brain function decline, and moisturize the skin; vitamin C can lower cholesterol and help prevent arteriosclerosis, high blood pressure and Coronary heart disease, resist cancer cell growth and anti-aging health care functions; [0003] Lycium barbarum is a commonly used nutritional and nourishing product, which has the effect of delaying aging and anti-aging, so it is also called "Que Laozi". The leaves, flowers and roots of wolfberry are also excellent food supplements. Modern medical research shows that it contains carotene, betaine, vitamin A, vitamin B1, vitamin B2, vitamin C, calciu...

Claims

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Application Information

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IPC IPC(8): A23L1/38A23L25/10
Inventor 夏华
Owner 夏华
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