Frankincense protein peanut butter and preparation method thereof

A technology of frankincense protein and peanut butter, which is applied in the field of food processing, can solve the problems of single ingredients of peanut butter, affect the nutritional structure and taste, and cannot satisfy the diversification of tastes, and achieve the effect of treating indigestion, improving gastrointestinal function, and enriching nutrition

Inactive Publication Date: 2014-04-02
田世伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's living standards, the traditional peanut butter affects its nutritional structure and taste due to its single component, which cannot meet the modern peo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A kind of frankincense protein peanut butter, made from the following raw materials by weight (catties):

[0018] Peanut kernel 50, peanut protein powder 10, whey protein powder 8, condensed milk 10, coix seed powder 12, pine nut powder 10, coix seed oil 2, raw land 2, paeonol 3, Daqing leaf 2, kudzu root 1, Hovenia dulcis seed 1 , artichoke 2, lotus pod 2, Houttuynia cordata 2, fresh coriander root 5, chili sauce 15, red oil 4, salt 6, rice vinegar 8, vegetable oil 8, water to taste.

[0019] The preparation method of described frankincense protein peanut butter, comprises the following steps:

[0020] (1) Heat the vegetable oil to 95°C, add the impurity-removed peanut kernels, stir-fry evenly over low heat until fragrant, remove the peanut kernels, drain the remaining oil, and crush them to 4 mesh particles after drying. To get crushed peanuts, stir the remaining oil with red oil and chili sauce evenly, steam in a steam cabinet to get cooked chili sauce;

[...

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PUM

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Abstract

The invention discloses frankincense protein peanut butter and a preparation method thereof. The frankincense protein peanut butter is prepared from the following raw materials: peanut kernel, peanut protein flour, whey protein powder, condensed milk, semen coicis powder, pine nut powder, coix seed oil, root of rehmannia, the root bark of the peony tree, folium isatidis, radix puerariae, hovenia dulcis thumb, artichoke, receptaculum nelumbinis, houttuynia cordata, fresh imperata cylindrical root, chilli sauce, red camphor oil, salt, rice vinegar, vegetable oil and a proper amount of water. According to the frankincense protein peanut butter, multiple high-protein components are added, the nutrition is rich, and the added artichoke has the effects of clearing liver and improving vision, treating dyspepsia and improving the intestines and stomach; the folium isatidis has the effects of inhibiting bacteria and detoxifying; the frankincense protein peanut butter is safe to eat, has the effects of increasing the appetite, appetizing and going with rice. As the chilli sauce is added into the frankincense protein peanut butter, the color is increased, so that the color, smell and taste are complete in all varieties, and the frankincense protein peanut butter is a green food which is rich in nutrition and convenient to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to mastic protein peanut butter and a preparation method thereof. Background technique [0002] Peanuts have high nutritional value, are rich in fat and protein, and are also rich in vitamins and mineral elements, which can promote the development of brain cells and enhance memory. Peanut butter, which is processed from peanut kernels as the main raw material, is one of the popular flavor condiments because of its delicate quality and rich aroma. [0003] With the improvement of people's living standards, the traditional peanut butter affects its nutritional structure and taste due to its single component, which cannot meet the modern people's requirements for diversified tastes and enriched nutrition. The present invention provides a kind of mastic protein peanut butter with unique flavor and caters to the needs of the people. Contents of the invention [0004] The invention over...

Claims

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Application Information

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IPC IPC(8): A23L1/38A23L1/305A23L1/30A23L33/105A23L33/185A23L33/19
CPCA23L25/10A23L33/105A23L33/17A23V2002/00A23V2200/30A23V2200/08
Inventor 田世伟
Owner 田世伟
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