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Peanut butter and preparation method thereof

A technology of peanut butter and peanut kernels, applied in food science, application, food ingredients, etc., can solve the problems of reducing appetite, greasy taste, greasy taste of peanut butter, etc., and achieve the effect of delicate taste, pure fragrance and good stability

Inactive Publication Date: 2018-09-18
蚌埠兴兴农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But, the mouthfeel of this peanut butter is greasy, eat more then taste is greasy, and then greatly reduce the appetite of eater

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The invention provides a kind of peanut butter, its raw material comprises by weight: 23 parts of peanut kernels, 8 parts of kidney bean puree, 2.7 parts of peanut oil, 0.22 parts of table salt and 71 parts of water.

Embodiment 2

[0028] The invention provides a peanut butter, the raw materials of which include by weight: 28 parts of peanut kernels, 6 parts of kidney bean paste, 1.4 parts of peanut oil, 0.24 parts of table salt, 0.23 parts of sodium alginate and 76 parts of water.

Embodiment 3

[0030] The invention provides a peanut butter, the raw materials of which include by weight: 26 parts of peanut kernels, 9 parts of kidney bean paste, 2.1 parts of peanut oil, 0.19 parts of table salt, 2.3 parts of flavoring agent and 78 parts of water.

[0031] Wherein, the raw materials of the flavoring agent include by weight: 4.2 parts of table salt, 2.3 parts of white sugar, 1.1 parts of pepper powder, 4.5 parts of minced ginger, 4.2 parts of minced garlic, and 1.7 parts of rice wine.

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PUM

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Abstract

The invention discloses peanut butter and a preparation method thereof. The peanut butter is prepared from the following raw materials: 20-35 parts of peanut kernels, 5-10 parts of kidney bean paste,1-3 parts of peanut oil, 0.15-0.25 part of table salt and 65-80 parts of water. The preparation method comprises the following steps: peeling the peanut kernels, adding peeled peanut kernels to waterand performing juicing to obtain peanut milk; heating the peanut milk to 90-95 DEG C, adding the peanut oil, performing boiling for the first time, adding the kidney bean paste and the table salt andperforming boiling for the second time to obtain an intermediate product A; insulating and stirring the intermediate product A to obtain crude peanut butter; and grinding the crude peanut butter to obtain the peanut butter. The peanut butter provided by the invention has strong peanut fragrance, delicate mouthfeel, pure fragrance and good stability and cannot generate greasy mouthfeel when a lot of peanut butter is eaten.

Description

technical field [0001] The invention relates to the field of peanut processing, in particular to a peanut butter and a preparation method thereof. Background technique [0002] As a food that is often eaten daily, peanuts are eaten in a large amount in life, especially peanut butter. Peanut butter is made from high-quality peanuts and other raw materials. The finished product is hard and tough mud, with a delicate texture and delicious taste. It is also used as a condiment for bread or cold dishes, and as an ingredient for fillings such as sweet cakes and sweet buns. 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. [0003] Traditional peanut butter is prepared from shelled peanuts (peanut kernels) after roasting at about 170°C. The roasted peanuts are then blanched, the skins and kernels removed, and the blanched peanut kernels are broken in half. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/10A23L29/00A23L29/30
CPCA23L25/10A23L29/00A23L29/30A23L29/35A23V2002/00A23V2250/5114
Inventor 欧阳东
Owner 蚌埠兴兴农业科技有限公司