Method capable of preventing mixed peanut butter from separating out oil and caking

A peanut butter and peanut technology, applied in the direction of food science, etc., can solve problems such as unsupportable, different process steps, and complexity, and achieve the effects of improving stability, enriching taste, and preventing rancidity

Pending Publication Date: 2019-10-08
内蒙古草原红太阳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Application number CN201611089816.1 discloses a method for preparing peanut butter. Although sucrose fatty acid ester is also used as an emulsifier to improve the phenomenon of peanut butter layering after prolonged storage, this

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1

[0029] A method for preventing mixed peanut butter from oil precipitation and hardening

[0030] (1) Pretreatment of peanut kernels: roast high-quality peanut kernels at 140°C for 25 minutes, and then immediately cool down. When the temperature of the peanuts drops to 45°C, peel off the peanuts to obtain roasted peanut kernels for use;

[0031] (2) Sesame pretreatment: After washing the high-quality and plump white sesame seeds, they are roasted at a temperature of 253°C, and the roasting time is 37 minutes. The roasted sesame seeds are prepared for use;

[0032] (3) Sesame grinding treatment: Put roasted sesame seeds in a multifunctional stone mill and grind them into 100 mesh fine sesame paste for later use;

[0033] (4) Peanut kernel coarse grinding treatment: roasted peanut kernels are coarsely ground into coarse peanut butter for later use;

[0034] (5) Crude peanut butter secondary grinding treatment: add 12.5kg of crude peanut butter to 0.22kg of sucrose fatty a...

Example Embodiment

[0037] Example 2

[0038] A method for preventing oil precipitation and hardening of mixed peanut butter

[0039] (1) Pretreatment of peanut kernels: high-quality plump peanut kernels are roasted at 130℃ for 30min, and then immediately cooled down. After the peanut temperature drops to 44℃, peeling is performed to obtain roasted peanut kernels for use;

[0040] (2) Sesame pretreatment: After washing the high-quality and plump white sesame seeds, they are roasted. The roasting temperature is 245℃, and the roasting time is 40 minutes. The roasted sesame seeds are prepared for use;

[0041] (3) Sesame grinding treatment: Put roasted sesame seeds in a multifunctional stone mill and grind them into 100 mesh fine sesame paste for later use;

[0042] (4) Peanut kernel coarse grinding treatment: roasted peanut kernels are coarsely ground into coarse peanut butter for later use;

[0043] (5) Crude peanut butter secondary grinding treatment: add 10kg of crude peanut butter to 0.2kg of sucrose fatt...

Example Embodiment

[0046] Example 3

[0047] A method for preventing mixed peanut butter from oil precipitation and hardening

[0048] (1) Pretreatment of peanut kernels: high-quality plump peanut kernels are roasted at 150℃ for 20 minutes, and then the temperature is immediately lowered. After the peanut temperature drops to 46℃, peeling treatment is performed to obtain roasted peanut kernels for use;

[0049] (2) Sesame pretreatment: After washing high-quality and plump white sesame seeds, they are roasted at a temperature of 260°C and a roasting time of 35 minutes. Toasted sesame seeds are used for later use;

[0050] (3) Sesame grinding treatment: Put roasted sesame seeds in a multifunctional stone mill and grind them into 100 mesh fine sesame paste for later use;

[0051] (4) Peanut kernel coarse grinding treatment: roasted peanut kernels are coarsely ground into coarse peanut butter for later use;

[0052] (5) Crude peanut butter secondary grinding treatment: add 15kg of crude peanut butter to 0.25kg...

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PUM

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Abstract

The invention discloses a method capable of preventing mixed peanut butter from separating out oil and caking. The method includes: baking peanut kernels and whole white sesames, subjecting the peanutkernels to rough grinding, adding sucrose fatty acid ester, evenly mixing, and grinding into fine peanut paste of 100 meshes; using a multifunctional stone mill to grind the white sesames into fine sesame paste of 100 meshes, evenly mixing the fine peanut paste and the fine sesame paste, heating to 70 DEG C, keeping the temperature for 20-25 minutes, cooling to 40-45 DEG C, filling, and standingfor 24 hours to obtain mixed peanut butter. The method has the advantages that the peanut kernels and the sesames are used as the raw materials to produce the mixed peanut butter, the taste of the mixed peanut butter is enriched, and the application range of the mixed peanut butter is expanded; the baking temperature and time and peeling temperature of the peanut kernels are controlled strictly, and mottled stain and bitterness of the mixed peanut butter are prevented; the sucrose fatty acid ester is selected as the emulsifier, filling is performed at 45-50 DEG C, standing is performed for 24hours after filling, and accordingly the mixed peanut butter is prevented from separating out oil and caking, fat rancidity and nutritional substance loss in the shelf life by the three synergistic measures, and the quality and sensory evaluation of the mixed peanut butter are improved.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a method for preventing oil precipitation and hardening of mixed peanut butter, and mixed peanut butter prepared by the method. Background technique [0002] Peanut butter made from roasted and ground peanuts can provide high heat energy and rich vitamins and minerals. It has a special flavor and a good taste. It is convenient to eat and has a variety of eating methods. In European and American countries, especially the United States, like Coca-Cola and hamburgers, peanut butter has become a part of their food culture. 50% of the total peanut production is used to produce peanut butter, and 94% of American families eat it. The annual consumption of peanut butter is more than 270,000 tons. The annual per capita consumption is 1.5 tons. [0003] Peanut butter is rich in nutrition and unique in flavor. It is a good accompaniment and condiment. It is rich in vegetable prot...

Claims

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Application Information

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IPC IPC(8): A23L25/10
CPCA23L25/10
Inventor 胡君景魏俊桃李金桩张小慧纪晓梅刘晓成
Owner 内蒙古草原红太阳食品股份有限公司
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