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Production method of peanut paste

A production method and technology of peanut butter, which are applied in the direction of food ingredients as antioxidants, food ingredients as taste improvers, food preservation, etc., can solve the problems of peanut butter quality decline, easy oil and solid layering, and affect taste, etc., to achieve operational Convenience, improved storage time and quality, and improved stability

Inactive Publication Date: 2019-01-01
张紫通
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the peanut butter prepared by conventional methods is prone to grease and solid stratification after standing for a period of time, which will easily cause the quality of peanut butter to decline and affect the taste.

Method used

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  • Production method of peanut paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A peanut butter, consisting of the following raw materials in parts by weight: 40 parts of peanut kernels, 20 parts of cream, 20 parts of jackfruit, 8 parts of red bean paste, 1 part of yogurt, 8 parts of cinnamon, 2 parts of salad dressing, 1 part of dried sardines, and coconut milk powder 5 parts, butter 5 parts, star anise powder 5 parts, pepper powder 6 parts, fruit vinegar 4 parts, salt 1 part.

[0026] A method for preparing peanut butter, comprising the steps of raw material beating, auxiliary material processing, sauce making and concentration, the specific steps are as follows:

[0027] (1) Grind peanut kernels, butter, jackfruit, red bean paste, yogurt, and cinnamon twice in a low-oxygen environment with continuous nitrogen filling according to the formula amount. After grinding, add 135 parts by weight of water and 2 parts by weight of octenyl succinic acid Sodium starch and 1 part by weight of sodium alginate are heated and simmered for 30 minutes, taken out...

Embodiment 2

[0035] A peanut butter consisting of the following raw materials in parts by weight: 50 parts of peanut kernels, 25 parts of cream, 25 parts of jackfruit, 10 parts of red bean paste, 6 parts of yogurt, 11 parts of cinnamon, 5 parts of salad dressing, 4 parts of dried sardines, and coconut milk powder 5 parts, butter 7 parts, star anise powder 5 parts, pepper powder 6 parts, fruit vinegar 5 parts, salt 6 parts.

[0036] A method for preparing peanut butter, comprising the steps of raw material beating, auxiliary material processing, sauce making and concentration, the specific steps are as follows:

[0037] (1) Grind peanut kernels, cream, jackfruit, red bean paste, yogurt, and cinnamon twice in a low-oxygen environment continuously filled with nitrogen according to the formula amount. After grinding, add 230 parts by weight of water and 5.2 parts by weight of octenyl succinic acid Sodium starch and 2 parts by weight of sodium alginate are heated and simmered for 30 minutes, ta...

Embodiment 3

[0044] A peanut butter consisting of the following raw materials in parts by weight: 60 parts of peanut kernels, 30 parts of cream, 30 parts of jackfruit, 14 parts of red bean paste, 8 parts of yogurt, 14 parts of cinnamon, 8 parts of salad dressing, 9 parts of dried sardines, and coconut milk powder 6 parts, 10 parts of butter, 10 parts of star anise powder, 15 parts of pepper powder, 5 parts of fruit vinegar, 8 parts of table salt.

[0045] A method for preparing peanut butter, comprising the steps of raw material beating, auxiliary material processing, sauce making and concentration, the specific steps are as follows:

[0046] (1) Grind peanut kernels, butter, jackfruit, red bean paste, yogurt, and cinnamon three times in a low-oxygen environment with continuous nitrogen filling according to the formula amount. After grinding, add 400 parts by weight of water and 12 parts by weight of octenyl succinic acid Sodium starch and 3 parts by weight of sodium alginate are heated an...

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Abstract

The invention provides a production method of peanut paste, which belongs to the field of food processing. The peanut paste is prepared by preparing raw materials, ingredients, licorice root extract and propylgallate into paste, concentrating and sterilizing the paste, wherein the raw materials are ground in a low-oxygen environment and processed by virtue of starch sodium octenylsuccinate and sodium alginate to obtain the raw material juice; during concentration, the dry yeast powder is adopted to assist the low-temperature vacuum concentration; and in the sterilization step, the infrared radiation and freeze cooling are alternatively adopted for sterilization. The production method is simple in preparation process and capable of meeting the market requirement; in the peanut paste processing process, the bacterial pollution is inhibited by virtue of the steps such as low-oxygen grinding, infrared radiation (dry-heat method) and freeze cooling alternative sterilization, so that the safety of the product is ensured; and meanwhile, the peanut paste produced by virtue of the production method of the invention is not only delicious in taste, but also rich in various vitamins, long in storage time and unlikely to have oil and solid layering phenomenon.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing peanut butter. Background technique [0002] Peanuts are nourishing and nourishing, and help prolong life, so they are also called "longevity fruit" among the people, and together with soybeans, they are known as "vegetable meat" and "vegetarian meat". Peanuts have high nutritional value and can be mixed with eggs and milk. It is comparable to some animal foods such as meat and meat. It contains a lot of protein and fat, especially the high content of unsaturated fatty acids. It is very suitable for making various foods with high nutritional value. Peanut butter is one of the favorite flavor condiments. It is often used to mix cold dishes and steamed buns. Peanut butter is rich in protein, mineral trace elements and a large amount of vitamins, etc. It has the effect of lowering blood pressure and blood fat. It can play a certain role in auxiliary...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/10A23L5/10A23L3/36A23L3/005A23L29/00
CPCA23L25/10A23L3/0055A23L3/36A23L5/17A23L29/03A23L29/035A23V2002/00A23V2300/10A23V2250/5026A23V2200/02A23V2250/21A23V2200/14A23V2250/76A23V2300/24A23V2300/20
Inventor 张紫通
Owner 张紫通
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