A kind of preparation method of peanut butter
A technology of peanut butter and peanuts, which is applied to the functions of food ingredients, food ingredients as odor improvers, food ingredients containing natural extracts, etc. It can solve the problems of affecting product quality, fat floating, and odor generation, so as to improve product quality, Improve immunity and ensure stability
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Embodiment 1
[0012] (1) Refining: Peanuts are shelled, baked at 85°C for 1 hour, and the red coat is removed, beaten into a coarse pulp with a beater, and then ground into a peanut slurry through a colloid mill;
[0013] (2) Stew the sauce: by mass, take 100kg of peanut slurry, add 2kg of peanut protein powder, 2kg of bamboo leaf extract, and 20kg of fructose syrup, heat while stirring under airtight conditions, and boil the sauce at 85°C for 16 hours;
[0014] (3) Homogeneous filling: the homogenizer is pre-sterilized with 85°C hot water, the peanut butter obtained in the sauce boiling step is cooled to 60°C, homogenized at 20Mpa and then filled to obtain the finished peanut butter;
[0015] The bamboo leaf extract is prepared by the following method: wash the bamboo leaves, dry them at 75°C and crush them, add 15 times the weight of bamboo leaves in distilled water, extract at 60°C for 4 hours under reduced pressure, filter, and concentrate the filtrate 3 times in vacuum , refrigerated f...
Embodiment 2
[0017] (1) Refining: Peanuts are shelled, roasted, and red-coated, beaten into a coarse pulp with a beater, and then ground into a peanut slurry through a colloid mill;
[0018] (2) Stew the sauce: by mass, take 100kg of peanut slurry, add 5kg of peanut protein powder, 5kg of bamboo leaf extract, and 10kg of fructose syrup, heat while stirring under airtight conditions, and boil the sauce at 95°C for 8 hours;
[0019] (3) Homogeneous filling: the homogenizer is pre-sterilized with 85°C hot water, the peanut butter obtained in the sauce boiling step is cooled to 65°C, homogenized at 30Mpa and then filled to obtain the finished peanut butter;
[0020] The bamboo leaf extract is prepared by the following method: wash the bamboo leaves, dry them at 85°C and crush them, add 25 times the weight of bamboo leaves in distilled water, extract at 70°C for 2 hours under reduced pressure, filter, and concentrate the filtrate 5 times in vacuum , refrigerated for 24 hours and centrifuged to ...
Embodiment 3
[0022] (1) Refining: Peanuts are shelled, roasted, and red-coated, beaten into a coarse pulp with a beater, and then ground into a peanut slurry through a colloid mill;
[0023] (2) Stew the sauce: by mass, take 100kg of peanut slurry, add 3kg of peanut protein powder, 4kg of bamboo leaf extract, and 15kg of fructose syrup, heat while stirring under airtight conditions, and boil the sauce at 90°C for 12 hours;
[0024] (3) Homogeneous filling: the homogenizer is pre-sterilized with 85°C hot water, the peanut butter obtained in the sauce boiling step is cooled to 60°C, homogenized at 25Mpa and then filled to obtain the finished peanut butter;
[0025] The bamboo leaf extract is prepared by the following method: wash the bamboo leaves, dry them at 80°C and crush them, add 20 times the weight of bamboo leaves in distilled water, extract at 65°C for 3 hours under reduced pressure, filter, and concentrate the filtrate 4 times in a vacuum , refrigerated for 24 hours and centrifuged ...
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