Low-fat inulin and peanut flavoring sauce and preparation method thereof

A technology of seasoning sauce and peanut butter, which is applied in the field of low-fat inulin peanut sauce and its preparation, can solve the problems that have not yet been comprehensively improved in various properties of peanut butter, and achieve sweet taste, improvement of intestinal flora, delicateness Good results

Inactive Publication Date: 2019-01-18
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although there are various methods for improving peanut butter in the prior art, the above-mentioned methods either only improve the shape of peanut butter or only improve the taste of peanut butter. Nutritional Quality Approach

Method used

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  • Low-fat inulin and peanut flavoring sauce and preparation method thereof
  • Low-fat inulin and peanut flavoring sauce and preparation method thereof
  • Low-fat inulin and peanut flavoring sauce and preparation method thereof

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Embodiment Construction

[0037] Preferred embodiments of the present invention will be described in more detail below. Although preferred embodiments of the present invention are described below, it should be understood that the present invention can be embodied in various forms and should not be limited by the embodiments set forth herein.

[0038] 1. Materials and methods

[0039] 1.1 Materials

[0040] Yanzhifang Red Peanut Kernel (Anhui Yanzhifang Food Co., Ltd.); Inulin (Beijing Innewlin Technology Co., Ltd.); Fecal Genomic DNA Extraction Kit (Tiangen Biochemical Technology Co., Ltd.); Ethanol (Tianjin Tianli Chemical Reagent Co., Ltd.); primers (Shanghai Sangon Bioengineering Co., Ltd.); 50t hydraulic jack (Shandong Qiyang Tools Co., Ltd.); fluorescent primer mix (Biometra, Germany); eight tubes (Biometra, Germany); professional type Gradient PCR instrument (Biometra, Germany); Fluorescence quantitative PCR instrument (ABI, USA); High-speed refrigerated centrifuge (Sigma, Germany); Upright opt...

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Abstract

The invention belongs to the field of food and relates to low-fat inulin and peanut flavoring sauce and a preparation method thereof. The preparation method comprises the following steps: selecting toremove impurities, cleaning, baking and frying, cooling, removing red skin, squeezing and de-fatting, performing primary grinding, adding an inulin solution to blend, performing secondary grinding, and performing packaging and sterilization. The low-fat inulin and peanut flavoring sauce and the preparation method thereof provided by the invention have the benefits that a preparation process of the peanut flavoring sauce is improved to reduce the content of fats in the peanut flavoring sauce, and a certain proportion of inulin is added to increase the viscosity of the flavoring sauce, so thatthe low-fat inulin and peanut flavoring sauce is developed; through an experiment of feeding mice, the improvement effect of the low-fat inulin and peanut flavoring sauce on intestinal microflora balance of the mice is verified.

Description

technical field [0001] The invention belongs to the field of food, and more specifically relates to a low-fat inulin-peanut sauce and a preparation method thereof. Background technique [0002] Peanut is one of the most important oil crops and economic crops in China. my country is the world's largest peanut producer, and its total output, unit output and export volume all rank first in the world. The color of peanut butter is yellowish brown, the texture is fine and delicious, and it has the inherent rich aroma of peanuts. Peanut butter is not only rich in vegetable protein, but also rich in vitamins (niacin, vitamin E, etc.) and minerals. It is nutritious and unique. Accompaniments and condiments. Peanut butter is widely used in various fields such as noodle products and hot pot dipping sauce. However, peanut butter has high fat content and is a high-fat and high-energy food, which has adverse effects on health. It is especially not suitable for patients with diabetes, hi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/10A23L33/125
CPCA23V2002/00A23L25/10A23L33/125A23V2200/32A23V2200/30
Inventor 刘志国赵思雨戴建伟陈汝龙王华林
Owner WUHAN POLYTECHNIC UNIVERSITY
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