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Yolk three-black food peanut butter

A peanut butter and egg yolk technology, applied in application, food preparation, food science and other directions, can solve the problems of single taste of peanut butter, unsuitable for long-term consumption, lack of nutrition, etc. Effect

Inactive Publication Date: 2014-07-30
李贤金
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing peanut butter has a single taste, lacks nutrition, and has high calories, so it is not suitable for long-term consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A three-black peanut butter with egg yolk, which is prepared from the following raw materials with a weight of kg: 200 black peanut kernels, 8 black beans, 18 black sesame seeds, 20 condensed milk, 5 cumin, 16 anise, 5 egg yolk powder, mulberry coconut mixed powder 10, salt 10, sugar 20, butter 30, strawberry freeze-dried powder 12;

[0017] Described mulberry coconut mixed powder is made from the raw material of following weight kg: mulberry 5, pitaya pulp 2, rambutan meat 2, coconut meat 2, white radish 6, watermelon peel 5, egg fruit 2;

[0018] The preparation method of egg yolk three black peanut butter is as follows:

[0019] (1), after mixing the raw materials of the mulberry coconut mixed powder, soak them in rice wine for 4 hours, filter and take them out, mud them, then dry them, and grind them to get the mulberry leaf fruit and vegetable powder for later use;

[0020] (2) Mix the butter, salt and sugar evenly, and then whip the whipped butter mixture for la...

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PUM

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Abstract

The invention discloses yolk three-black food peanut butter. The yolk three-black food peanut butter is prepared from 160-200 parts by weight of black peanut kernel, 5-8 parts by weight of black soya bean, 15-18 parts by weight of black sesame, 20-30 parts by weight of condensed milk, 3-5 parts by weight of fennel, 14-16 parts by weight of aniseed, 3-5 parts by weight of yolk powder, 7-10 parts by weight of mulberry-coconut mixed powder, 5-10 parts by weight of table salt, 10-20 parts by weight of white sugar, 25-30 parts by weight of butter and 8-12 parts by weight of strawberry freeze-dried powder. The yolk three-black food peanut butter realizes reasonable compatibility of black peanut kernel, black soya bean and black sesame, has nutrition features of black foods, has a fragrant and heavy taste and is rich in nutrients.

Description

technical field [0001] The invention relates to the field of peanut butter, in particular to a three-black peanut butter with egg yolk. Background technique [0002] Peanut butter is made from high-quality peanuts and other raw materials. The finished product is hard and muddy, with a strong aroma of roasted peanuts. According to different tastes, peanut butter is divided into two types: sweet and salty. It is a food with considerable nutritional value and is widely used in Western food. High-quality peanut butter is generally light beige, delicate in quality, rich in aroma, and free of impurities. The existing peanut butter has a single taste, lacks nutrition, and has high calorie content, so it is not suitable for long-term consumption. [0003] Black food refers to animal and plant foods that contain natural melanin. Whether it is an animal or a plant, because it contains natural melanin, its color is jet black or deep purple or dark brown. Some varieties have jet-blac...

Claims

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Application Information

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IPC IPC(8): A23L1/38A23L1/30A23L25/10
CPCA23L25/10A23L33/10
Inventor 汪传开
Owner 李贤金
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