Peanut butter with low fat content and high resveratrol content and preparation method of peanut butter

A high quinoa, low-fat technology, applied in the field of peanut butter and its preparation, can solve the problems of single nutritional components, sedimentation at the bottom, and too greasy taste, and achieve the effects of improving nutrition, reducing crude fat content, and improving stability

Inactive Publication Date: 2015-11-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the peanut butters sold on the market are too greasy when used, and due to the high fat content, the bottom sedimentation phenomenon is serious, and the nutritional components are single. Therefore, it is necessary to prepare a peanut butter with low fat and high resveratrol content. Broad market prospects

Method used

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  • Peanut butter with low fat content and high resveratrol content and preparation method of peanut butter

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: Preparation of peanut butter with low fat and high resveratrol content

[0044] Prepare peanut butter as follows:

[0045] (1) Raw material pretreatment: select mature and plump peanut kernels, screen and remove impurities, moldy, moth-eaten and immature particles;

[0046] (2) Peanut germination: After soaking the peanuts at room temperature for 4 hours, cultivate them in the dark for 9 days in a cultivation room with a temperature of 25°C and a relative humidity of 60%;

[0047](3) Roasting and peeling: After removing the ungerminated and rotten peanuts, evenly disperse the germinated peanuts on the tray, and bake them at 130°C for 40 minutes. The roasted peanuts should be cooled to 40°C immediately, and then Carry out peeling, and remove the over-roasted and unpeeled peanut kernels;

[0048] (4) Crushing: Break the peanut kernels into 7-8 petals, then dissolve 30% of white sugar, 2% of salt, 10% of peanut protein powder, and 0.4% of xanthan gum into t...

Embodiment 2

[0052] Embodiment 2: Preparation of peanut butter with low fat and high resveratrol content

[0053] Prepare peanut butter as follows:

[0054] (1) Raw material pretreatment: select mature and plump peanut kernels, screen and remove impurities, moldy, moth-eaten and immature particles, and wash them with water for 2-3 times;

[0055] (2) Peanut germination: After soaking the cleaned peanuts at room temperature for 7 hours, cultivate them in the dark for 6 days in a cultivation room with a temperature of 22° C. and a relative humidity of 80%;

[0056] (3) Roasting and peeling: After removing the ungerminated and rotten peanuts, evenly disperse the germinated peanuts on the tray, and bake them at 140°C for 30 minutes. The roasted peanuts should be cooled to 42°C immediately, and then Carry out peeling, and remove the over-roasted and unpeeled peanut kernels;

[0057] (4) Crushing: Break the peanut kernels into 7-8 petals, then dissolve 15% white granulated sugar, 4% salt, 12% ...

Embodiment 3

[0061] Embodiment 3: Preparation of peanut butter with low fat and high resveratrol content

[0062] Prepare peanut butter as follows:

[0063] (1) Raw material pretreatment: select mature and plump peanut kernels, screen and remove impurities, moldy, moth-eaten and immature particles, and wash them with clean water;

[0064] (2) Peanut germination: After soaking the cleaned peanuts at room temperature for 10 hours, cultivate them in the dark for 3 days in a cultivation room with a temperature of 20°C and a relative humidity of 95%.

[0065] (3) Roasting and peeling: After removing the ungerminated and rotten peanuts, evenly disperse the germinated peanuts on the tray, and bake them at 150°C for 20 minutes. The roasted peanuts should be cooled to 45°C immediately, and then Carry out peeling, and remove the over-roasted and unpeeled peanut kernels;

[0066] (4) Crushing: Break the peanut kernels into 7-8 petals, then dissolve 25% of white sugar, 5% of salt, 16% of peanut prot...

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Abstract

The invention discloses peanut butter with a low fat content and a high resveratrol content and a preparation method of the peanut butter, and belongs to the technical field of food processing. According to the peanut butter disclosed by the invention, sprouted peanuts are used for replacing traditional common peanut kernels as raw materials, molecular distillation monostearin, sucrose ester and xanthan gum are in combined utilization as additives, and radio frequency sterilization is adopted for replacing traditional heat sterilization, so that the nutrition of the peanut butter is improved, besides, the problems that the stability is insufficient and bottom sedimentation is easy to cause existing in traditional peanut butter are solved. According to the peanut butter obtained by the preparation method disclosed by the invention, the resveratrol content is increased to 53.20 mu g/g from the original 0.01-4.50 mu g/g, the content of crude protein, the content of free amino acid and the content of vitamin C are remarkably increased, and the content of the crude fat is remarkably reduced. The peanut butter disclosed by the invention is high in stability, and cannot cause obvious oil precipitation phenomena after being left standing for 3 months at a room temperature.

Description

technical field [0001] The invention relates to low-fat and high-resveratrol-content peanut butter and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] With the rapid development of the economy and society, people's living standards have been greatly improved, and the aging of the population is accelerating, and a series of diseases that come with it are also hard to prevent, such as cardiovascular and cerebrovascular diseases, atherosclerosis, osteoporosis, and old age. Dementia, cancer, etc. Resveratrol (Resveratrol, Res), whose chemical name is 3,5,4'-trihydroxystilbene (3,5,4'-thrihydroxys-tilbene), is a polyphenolic substance, also known as stilbene triphenols. It has significant antibacterial, anti-cancer, anti-tumor, cardiovascular protection and phytoestrogens effects. Various studies have confirmed that resveratrol is effective for rectal cancer, bone cancer, liver cancer, blood cancer, gastric cancer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/38A23L1/015A23L25/10A23L5/20
Inventor 赵伟赵义存杨瑞金
Owner JIANGNAN UNIV
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