A method for preparing peanut butter by using hot-pressed peanut meal
A technology for hot-pressed peanut meal and peanut butter, which is applied in the directions of food preparation, application, and function of food ingredients, can solve problems such as low added value, achieve low fat addition, promote emulsifying performance, prevent and adjuvant treatment of chronic metabolic syndrome effect of sign
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Embodiment １
[0028] The hot-pressed peanut meal was used as raw material, and the mycotoxins such as aflatoxin were decomposed by irradiation with cobalt 60 at a dose of 8kGy. Fry the hot-pressed peanut meal at 180°C for 30 minutes at high temperature, and then crush it to 30 mesh; then take 2wt% sugar water and 2wt% salt water and add them to the crushed hot-pressed peanut meal according to the mass ratio of 1:2.5 and mix , reconcile into a paste, and pass through a colloid mill; get peanut paste. Then add 15% (relative to the weight of the peanut paste) of DAG and 1% (relative to the weight of the peanut paste) of monoglyceride, and mix to prepare the peanut butter body. Under the condition of constant stirring, put the peanut butter body at 80°C for heat preservation and emulsification for 20 minutes; then quickly cool down to 45°C, and fill it; finally, stand at room temperature for 48 hours to obtain the finished product. Test results: its fat content is 18%, aflatoxin B 1 Content 3...
Embodiment 2
[0030] The hot-pressed peanut meal was fried at 180°C for 30 minutes, and then crushed to 30 mesh; the crushed peanut meal was irradiated with cobalt 60 at a dose of 8kGy to decompose the mycotoxins such as aflatoxin. Then take 2wt% brine, add it into the pulverized hot-pressed peanut meal according to the mass ratio of 1:2.5, mix it into a paste, and pass it through a colloid mill to obtain a peanut paste. Then add 15% (relative to the weight of the peanut paste) of DAG and 1% (relative to the weight of the peanut paste) of monoglyceride, and mix to prepare the peanut butter body. Under the condition of constant stirring, put the peanut butter body at 80°C for heat preservation and emulsification for 20 minutes; then quickly cool down to 45°C, and fill it; finally, stand at room temperature for 48 hours to obtain the finished product. Test results: its fat content is 18%, aflatoxin B 1 Content 3 (ug / kg).
Embodiment 3
[0032] The hot-pressed peanut meal was used as raw material, and the mycotoxins such as aflatoxin were decomposed by irradiation with cobalt 60 at a dose of 8kGy. Fry the hot-pressed peanut meal at 180°C for 30 minutes at high temperature, then crush it to 30 mesh; then take 2wt% salt water, add it to the crushed hot-pressed peanut meal at a mass ratio of 1:2.5 and mix it into a paste , through a colloid mill; get peanut paste. Then add 15% (relative to the weight of the peanut paste) of DAG and 1% (relative to the weight of the peanut paste) of monoglyceride, and mix to prepare the peanut butter body. Under the condition of constant stirring, put the peanut butter body at 80°C for heat preservation and emulsification for 20 minutes; then quickly cool down to 45°C, and fill it; finally, stand at room temperature for 48 hours to obtain the finished product. Test results: its fat content is 18%, aflatoxin B 1 Content 3 (ug / kg).
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