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Peanut butter and preparation method thereof

A technology of peanut butter and peanuts, which is applied in the direction of antimicrobial preservation of food ingredients, the function of food ingredients, food ingredients containing natural extracts, etc., which can solve the problems of easy layering and hardening of peanut butter, human health impact, and easy increase of cardiovascular diseases , diabetes and other problems, to achieve the effect of enhancing capillary resistance, reducing capillary fragility, and improving food safety

Pending Publication Date: 2019-12-20
广州市国味油脂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, peanut butter is rich in protein, oil and other ingredients. Therefore, traditional techniques usually add hydrogenated oil to peanut butter to solve the problem of easy layering and hardening of peanut butter during storage. However, hydrogenated oil is prone to produce a large amount of reaction Fatty acids, which easily increase the risk of cardiovascular disease, diabetes, etc., are likely to affect human health, therefore, there is still room for improvement

Method used

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  • Peanut butter and preparation method thereof
  • Peanut butter and preparation method thereof
  • Peanut butter and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] A preparation method of peanut butter, comprising the following steps:

[0070] S1, peanut pretreatment, specifically as follows:

[0071] Put 65kg of peanuts into an oven at 150°C and bake for 20 minutes, so that the outer skin of the peanuts can be easily removed, and the outer skin of the peanuts is removed.

[0072] S2, crushed peanuts, specifically as follows:

[0073] Let the peeled peanuts cool slightly, then pour them into a food grinder and grind them into powders with a particle size not greater than 1mm.

[0074] S3, stirring into a sauce, as follows:

[0075] Add 30kg of edible oil, 1kg of edible salt, 0.3kg of seabuckthorn fruit oil, 0.5kg of quercetin, and 0.2kg of rosemary extract to the food grinder equipped with minced peanuts in S2, and start the grinder to Continue stirring and pulverizing the various substances until the various substances form a fine slurry to obtain peanut butter.

Embodiment 2

[0077] The difference with embodiment 1 is:

[0078] The mass of the roasted peanuts put into the oven in step S1 is 67.5kg.

[0079] S3, stirring into a sauce, as follows:

[0080] Add 27.5kg of edible oil, 2kg of edible salt, 0.2kg of seabuckthorn fruit oil, 0.3kg of quercetin, and 0.1kg of rosemary extract to the food grinder equipped with minced peanuts in S2, and start the grinder to Continue to stir and pulverize all kinds of substances until they are mixed to form a fine slurry, which is peanut butter.

Embodiment 3

[0082] The difference with embodiment 1 is:

[0083] The quality of the roasted peanuts put into the oven in step S1 is 70kg.

[0084] S3, stirring into a sauce, as follows:

[0085] Add 25kg of edible oil, 1.5kg of edible salt, 0.25kg of seabuckthorn fruit oil, 0.4kg of quercetin, and 0.15kg of rosemary extract to the food grinder equipped with minced peanuts in S2, and start the grinder to Continue to stir and pulverize all kinds of substances until they are mixed to form a fine slurry, which is peanut butter.

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Abstract

The invention discloses peanut butter and a preparation method thereof. The peanut butter comprises components in parts by mass as follows: 65-70 parts of peanuts, 25-30 parts of edible oil, 1-2 partsof edible salt, 0.2-0.3 part of sea buckthorn fruit oil, 0.4-0.6 part of quercetin and 0.1-0.2 part of a rosemary extract. The preparation method of the peanut butter comprises the steps as follows:S1, peanut pretreatment: baking peanuts until coats of the peanuts can be removed easily, and removing coats of the peanuts; S2, peanut crushing: crushing peanuts without coats into powder with particle size not larger than 1 mm; and S3, stirring for butter production: adding the rest other components of the peanut butter to the peanut powder in parts by mass, and stirring and crushing the components uniformly to prepare the peanut butter. The preparation method has the advantages that the stability of a peanut butter system is improved and the eating safety of the peanut butter is improved.

Description

technical field [0001] The invention relates to the field of food processing, more specifically, it relates to a peanut butter and a preparation method thereof. Background technique [0002] Peanut butter is the product before peanut oil is extracted. Peanut butter is yellow-brown in color, fine in texture, delicious, and has the inherent strong aroma of peanuts. It is generally used as a condiment for noodles, steamed buns, bread or cold dishes, and as an ingredient for fillings such as sweet cakes and sweet buns. [0003] Peanut butter is made from high-quality peanuts and other raw materials. The finished product is hard and muddy, with a strong aroma of roasted peanuts. High-quality peanut butter is generally light beige, delicate in quality, rich in aroma, and free of impurities. [0004] However, peanut butter is rich in protein, oil and other ingredients. Therefore, traditional techniques usually add hydrogenated oil to peanut butter to solve the problem of easy lay...

Claims

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Application Information

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IPC IPC(8): A23L25/10A23L29/00A23L33/105A23L3/3472A23L29/30A23L29/269A23L11/00A23L33/10A23L19/00A23L33/22
CPCA23L25/10A23L29/04A23L29/035A23L29/03A23L33/105A23L3/3472A23L29/30A23L29/269A23L11/07A23L33/10A23L19/09A23L33/22A23V2002/00A23V2200/30A23V2200/02A23V2200/10A23V2250/18A23V2250/21A23V2250/636A23V2250/5086
Inventor 赵赤平
Owner 广州市国味油脂食品有限公司
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