Low-fat mixed peanut paste and preparation method thereof

A technology for peanut butter and peanuts, which is applied in separation methods, chemical instruments and methods, food ingredients as taste improvers, etc., can solve the problems of poor taste and easy to harden, and achieve the effect of rich nutrition

Inactive Publication Date: 2017-10-27
LUDONG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the problem of poor mouthfeel and easy hardening after oil removal in existing peanut butter, and provides a low-fat mixed peanut butter and a preparation method thereof

Method used

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  • Low-fat mixed peanut paste and preparation method thereof
  • Low-fat mixed peanut paste and preparation method thereof
  • Low-fat mixed peanut paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A low-fat mixed peanut butter comprises the following components by weight fraction: 100 parts of peanuts, 50 parts of sesame seeds, 30 parts of raw chestnut meat, 10 parts of almonds, 15 parts of sucrose, 40 parts of deionized water and 1 part of sodium citrate.

Embodiment 2

[0028] A low-fat mixed peanut butter comprises the following components by weight fraction: 150 parts of peanuts, 80 parts of sesame seeds, 60 parts of raw chestnut meat, 20 parts of almonds, 25 parts of sucrose, 60 parts of deionized water and 2 parts of sodium citrate.

Embodiment 3

[0030] A low-fat mixed peanut butter comprises the following components by weight fraction: 125 parts of peanuts, 75 parts of sesame seeds, 45 parts of raw chestnut meat, 15 parts of almonds, 20 parts of sucrose, 50 parts of deionized water and 1.5 parts of sodium citrate.

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PUM

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Abstract

The invention discloses a low-fat mixed peanut paste. The low-fat mixed peanut paste comprises peanuts, sesame, raw Chinese chestnut kernels, almonds and other components. The low-fat mixed peanut paste has rich nutrients and various health-care effects. The preparation method of the low-fat mixed peanut paste comprises the steps of baking and peeling, squeezing and finely grinding, mixing mixed sauce and Chinese chestnut paste, stirring uniformly and the like. The low-fat mixed peanut paste has the following beneficial effects: when the low-fat peanut paste is prepared, deoiling is conducted repeatedly in the preparation process on the premise of maintaining nutritional components of each component, so that the oil content of the obtained low-fat mixed peanut paste is less than 5 percent; the Chinese chestnut paste and saccharose are added, so that the carbonhydrate content is increased and the taste of the deoiled mixed sauce can be improved; meanwhile, the Chinese chestnut paste and the saccharose can dilute the mixed sauce, so that the viscosity is reduced, the low-fat mixed peanut paste is not liable to harden, and the storage time of the low-fat mixed peanut paste is prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a low-fat mixed peanut butter and a preparation method thereof. Background technique [0002] Peanut butter is a common food condiment. It is loved by most people because of its delicate taste and strong flavor. It has important applications in Chinese and Western catering. Peanut butter is ground from peeled peanuts, which maintains the rich nutritional content of peanuts, and has a large amount of protein, vitamins, dietary fiber, oil and trace elements, among which the content of oil is as high as 53%. A large intake of oil will induce a A series of cardiovascular and cerebrovascular diseases pose a serious threat to health, but if the fat in peanut butter is directly removed, the peanut butter will lose its original taste and flavor, and it will easily harden and cannot be used. Contents of the invention [0003] The invention aims at the problem of poor mouthfeel and easy h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/10A23L25/00A23L29/30A23L33/00B01D36/02
CPCA23L25/10A23L25/30A23L29/30A23L33/00A23V2002/00B01D36/02A23V2200/14A23V2200/30A23V2250/628
Inventor 彭新颜于海洋姜守宽贺红军张翠云杨晓莹
Owner LUDONG UNIVERSITY
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