Peanut butter composition and preparation method thereof
By adding nut granules, freeze-dried matsutake powder, citrus juice, sea buckthorn juice, meat sauce and hot sauce to low-fat peanut butter, the problem of greasy and single flavor of traditional peanut soy is solved, and a multi-layered flavor and high acceptance peanut butter composition is achieved.
Patent Information
- Application Number
- CN202510626769.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-15
- Publication Date
- 2025-07-04
AI Technical Summary
Traditional peanut butter has a high fat content, resulting in a significant greasy feeling and a single flavor, making it difficult to use as an independent condiment.
Based on low-fat peanut butter, add nut granules, freeze-dried matsutake powder, citrus juice, sea buckthorn juice, meat sauce and hot sauce to enrich the flavor through synergistic effects and reduce the greasiness.
It realizes the multi-layered flavor of peanut butter, reduces greasiness, and increases the acceptance of peanut butter, so that it can be used as an independent seasoning without relying on staple food.
Smart Images
Figure BDA0005404182230000071 
Figure BDA0005404182230000072 
Figure BDA0005404182230000081
Abstract
Description
Technical Field
[0001] This application relates to the field of food technology, and more specifically, it relates to a peanut butter composition and a preparation method thereof. Background Art
[0002] Peanuts are annual herbaceous plants of the leguminous peanut genus, native to Brazil, South America. Now they are widely cultivated all over the world and are also one of the four major oil crops in China. There are many peanut varieties in China. Due to their characteristics of being rich in nutrients such as fat, protein, and vitamins, they have many beautiful names such as "longevity fruit" and "plant meat". At present, the annual output of peanut oil in China is about 3.2 million tons, accounting for "half of the country" in the global peanut oil market. While the output of peanut oil is rising steadily, the market share of peanut by-products is also increasing continuously.
[0003] Peanut butter is a by-product of extracting peanut oil and is also a commonly used condiment. It has a delicate texture, a strong inherent aroma of peanuts, and good processing performance. It can be used as a spread, mixing ingredient for Chinese and Western food, a cooking condiment, and a pastry filling, and has a large demand in domestic and foreign markets. The processing of peanut butter usually requires steps such as oil extraction, skin removal, baking, coarse grinding, ingredient mixing, colloid grinding, bottling, and sterilization. The fat content of traditional peanut butter is relatively high, usually about 35%.
[0004] Regarding the above related technologies, the inventor believes that the fat content of traditional peanut butter is relatively high, resulting in an obvious greasy feeling when consumed. Although it can be used as a spread or mixing ingredient for Chinese and Western food, even when paired with staple foods such as bread, steamed buns, and noodles, peanut butter still has the problem of relatively single flavor and is difficult to play a good flavoring role. Summary of the Invention
[0005] In the related technologies, the greasy feeling of peanut butter is relatively obvious, and even when paired with staple foods such as bread, steamed buns, and noodles, there is still the problem of relatively single flavor. To improve this defect, this application provides a peanut butter composition and a preparation method thereof.
[0006] In the first aspect, this application provides a peanut butter composition, adopting the following technical solution: A peanut butter composition, comprising the following components in parts by weight: 90 - 95 parts of low-fat peanut butter, 5 - 7 parts of nut particles, 16 - 18 parts of meat paste, 8 - 10 parts of hot sauce, 5 - 7 parts of freeze-dried matsutake powder, 4 - 5 parts of sea buckthorn juice, 8.5 - 10.5 parts of auxiliary materials, 4 - 5 parts of citrus juice, 6 - 8 parts of salt; the fat content of the low-fat peanut butter is 10 - 12 wt%, and the auxiliary materials include Chinese prickly ash powder and pepper powder.
[0007] By adopting the above technical solution, the present application uses low-fat peanut butter as the main component of the peanut butter composition. Since the fat content of the low-fat peanut butter is relatively low, the greasiness is relatively light. The nut particles in the peanut butter composition can supplement the flavor substances lacking in the low-fat peanut butter due to the low oil content and endow the peanut butter composition with a strong nut flavor. The freeze-dried matsutake powder can enhance the freshness and endow the peanut butter composition with a unique mushroom flavor; the citrus juice and sea buckthorn juice can endow the peanut butter composition with a fruity aroma, make the peanut butter composition present a certain sour taste, and can also improve the taste of the peanut butter composition, making up for the dryness caused by the lack of oil; the meat paste can endow the peanut butter composition with a meaty aroma, and together with the freshness-enhancing effect of the freeze-dried matsutake powder, it helps to fully stimulate the appetite; the capsaicin contained in the chili sauce can dissolve into the oil, and can present a spicy flavor under the synergistic cooperation of pepper powder, and can present a sour and spicy flavor under the synergistic cooperation of citrus juice and sea buckthorn juice. Through the synergistic cooperation of the above components, the nut flavor, mushroom flavor, fruity aroma, meaty aroma, spicy flavor, sour and spicy flavor, and the inherent flavor of the low-fat peanut butter can synergistically exhibit a rich and layered composite flavor, making up for the defect of the single flavor of the traditional peanut butter; the freshness, fruity aroma, sour and spicy flavor, and spicy flavor play a good role in reducing the greasiness, and together with the relatively light greasiness of the low-fat peanut butter itself, the defect of the obvious greasiness of the traditional peanut butter is effectively overcome. The peanut butter composition of the present application can not only achieve a good flavoring effect, but also does not need to be eaten with staple foods, and has a higher acceptance than the traditional peanut butter.
[0008] Preferably, the low-fat peanut butter is prepared according to the following method: Roast the peanut meal, then cool it naturally. Mix the cooled peanut meal with water, stir to obtain peanut paste, mix the peanut paste with cranberries, use a colloid mill to refine the mixture, then add monoglyceride to the peanut paste, and then mix it with edible oil, and carry out stirring and emulsification under the condition of water bath heating to obtain low-fat peanut butter.
[0009] By adopting the above technical solution, the present application uses the low-cost peanut meal and edible oil in compound and adds monoglyceride to assist emulsification to obtain low-fat peanut butter with a fat content significantly lower than that of conventional peanut butter. At the same time, the present application also incorporates the sour and sweet flavor of cranberries into the low-fat peanut butter. Cranberries can cooperate with citrus juice and sea buckthorn juice to play a role in relieving greasiness, which helps to improve the acceptance of the peanut butter composition.
[0010] Preferably, in the method for preparing the low-fat peanut butter, the added edible oil includes high-oleic acid peanut oil, and the high-oleic acid peanut oil is prepared according to the following method: The high oleic peanut kernels are fried to obtain cooked peanut kernels, and the cooked peanut kernels are added into an oil press. When the peanut meal is continuously extruded in a strip shape, the crude peanut oil is collected, and the crude peanut oil is hydrated and degummed. After centrifugal separation, the supernatant is taken, and pure water is added to the supernatant for hydration. After centrifugation again, the supernatant is taken to obtain high oleic peanut oil.
[0011] By adopting the above technical solution, the present application selects high oleic peanut kernels for oil extraction to obtain high oleic peanut oil. High oleic peanut oil contains more flavor compounds and a higher content of heterocyclic compounds, which can make up for the lack of nut flavor when the oil content is low, and can also give the peanut butter composition a stronger caramel flavor, which helps to enrich the flavor of the peanut butter composition and increase the acceptance of the peanut butter composition.
[0012] Preferably, in the method for preparing the low-fat peanut butter, the added edible oil also includes Sichuan pepper oil.
[0013] By adopting the above technical solution, the pepper oil can cooperate with the Sichuan pepper powder and pepper powder to provide a spicy and numbing taste, further enhancing the spicy flavor and helping to increase the acceptance of the peanut butter composition.
[0014] Preferably, the meat sauce is prepared according to the following method: (1) taking fresh beef and removing the fascia and tendon, washing the beef, slicing it, and cutting it, then adding the obtained meat slices into water for pre-cooking to obtain pre-cooked meat slices; (2) Precooked meat slices, water and braised meat ingredients are mixed and then braised to obtain braised meat, the braised meat is dried, and then the dried braised meat is finely processed in a colloid mill to obtain meat paste, and the meat paste, excipients, crab roe powder and seasonings are mixed to obtain meat sauce.
[0015] By adopting the above technical scheme, the present application first uses beef to prepare braised meat, and then further prepares the braised meat into meat paste, and obtains meat paste by adding crab roe powder, excipients and seasonings to the meat paste. The fine processing of the colloid mill can make the beef particles in the meat paste finer, promote the fusion of the meat paste with ingredients such as low-fat peanut butter, and the crab roe powder can give the meat paste a crab roe flavor, and synergize with the freeze-dried pine mushroom powder to enhance the freshness, thereby further increasing the acceptance of the peanut butter composition.
[0016] Preferably, the excipient includes at least one of potato starch, maltodextrin and carrageenan.
[0017] By adopting the above technical solution, potato starch, maltodextrin and carrageenan can make the meat paste more uniform and delicate, giving the meat paste a certain gelatinous texture, which helps to increase the acceptance of the peanut butter composition.
[0018] Preferably, in the method for preparing the meat paste, pigskin protein powder, meat paste, shaping agent and seasoning are mixed together. The pigskin protein powder is prepared as follows: The pigskin is depilated, then impregnated with an aqueous acetic acid solution. After impregnation, the pigskin is washed, then added to ice water for pulping. Then the pigskin slurry is dried and pulverized, and the product is defatted with n-hexane to obtain pigskin protein powder.
[0019] By adopting the above technical solution, the pigskin protein powder can improve the water-holding capacity and oil-holding capacity of the meat paste. It can not only improve the taste of the meat paste by absorbing oil, but also reduce the precipitation of oil. At the same time, the pigskin protein powder can also synergistically enhance the gelatin texture of the meat paste with the shaping agent, thereby helping to increase the acceptance of the peanut butter composition.
[0020] Preferably, the auxiliary materials further include toon sprouts.
[0021] By adopting the above technical solution, the toon sprouts can synergistically play a role in relieving greasiness with components such as sea buckthorn juice and citrus juice, thereby reducing the greasiness of the peanut butter composition and helping to increase the acceptance of the peanut butter composition.
[0022] Preferably, the auxiliary materials further include Chinese prickly ash leaves.
[0023] By adopting the above technical solution, the Chinese prickly ash leaves can supplement the flavor substances in the Chinese prickly ash powder, and also have the fresh fragrance of the leaves. They can synergistically play a role in relieving greasiness with the toon sprouts, thereby reducing the greasiness of the peanut butter composition and helping to increase the acceptance of the peanut butter composition.
[0024] In the second aspect, the present application provides a method for preparing a peanut butter composition, adopting the following technical solution.
[0025] A method for preparing a peanut butter composition includes the following steps: (1) Mix low-fat peanut butter, meat paste, hot sauce, and freeze-dried matsutake powder to obtain a basic sauce for standby; (2) Add sea buckthorn juice and citrus juice to the basic sauce to obtain a fruit-flavored composite sauce. Add nut particles, auxiliary materials and salt to the fruit-flavored composite sauce, and stir evenly to obtain a peanut butter composition.
[0026] By adopting the above technical solution, the present application is based on low-fat peanut butter and adds various flavor components, enriching the flavor of the peanut butter while overcoming the obvious defect of the peanut butter being too greasy.
[0027] In summary, the present application has the following beneficial effects: 1. In the peanut butter composition of the present application, the nutty flavor, mushroom flavor, fruity flavor, meaty flavor, spicy flavor, sour and spicy flavor, and the inherent flavor of low-fat peanut butter can synergistically make up for the defect of the single flavor of traditional peanut butter; the umami flavor, fruity flavor, sour and spicy flavor, and spicy flavor play a good role in reducing the greasiness, and together with the relatively light greasiness of the low-fat peanut butter itself, thus effectively overcoming the obvious defect of the greasiness of traditional peanut butter. The peanut butter composition of the present application can not only achieve a good flavoring effect, but also does not need to be eaten with staple foods, and has a higher acceptance rate than traditional peanut butter.
[0028] 2. The present application uses low-cost peanut meal and edible oil for compounding, and adds monoglyceride to assist in emulsification, obtaining a low-fat peanut butter with a fat content significantly lower than that of conventional peanut butter. At the same time, the present application also incorporates the sour and sweet flavor of cranberries into the low-fat peanut butter. Cranberries can work synergistically with citrus juice and seabuckthorn juice to relieve greasiness, helping to improve the acceptance rate of the peanut butter composition.
[0029] 3. The present application first prepares braised meat with beef, and then further makes the braised meat into a meat paste. After adding crab yolk powder, shaping agent and seasoning to the meat paste, a meat sauce is obtained. The refinement process by a colloid mill can make the beef particles in the meat sauce finer, promoting the fusion of the meat sauce with components such as low-fat peanut butter. And the crab yolk powder can endow the meat sauce with the flavor of crab yolk and synergistically play a role in enhancing umami with freeze-dried matsutake powder, thereby further increasing the acceptance rate of the peanut butter composition. Detailed implementation manners
[0030] The present application will be further described in detail below with reference to examples, preparation examples and comparative examples. The raw materials involved in the present application can all be obtained through commercial channels.
[0031] Preparation example of low-fat peanut butter The following takes Preparation Example 1 as an example for illustration.
[0032] Preparation Example 1 In this preparation example, the edible oil selected is ordinary peanut oil with a monounsaturated fatty acid content of 43%.
[0033] In this preparation example, the low-fat peanut butter is prepared according to the following method: Roast the peanut meal at 160 °C for 40 min and then naturally cool it to 25 °C. Mix the cooled peanut meal and water at a weight ratio of 1:2.5, stir to obtain a peanut paste, mix the peanut paste and cranberries at a weight ratio of 20:1, use a colloid mill to refine the mixture, then add monoglyceride with a weight equivalent to 1.5% of the total weight of the peanut meal to the peanut paste, and then mix it with the edible oil, and carry out stirring and emulsification under the condition of water bath heating to obtain a low-fat peanut butter with a fat content of 10 wt%.
[0034] Preparation Example 2 The difference between this preparation example and Preparation Example 1 is that the fat content of the low-fat peanut butter is changed by increasing the amount of edible oil used, and the fat content of the low-fat peanut butter is 11 wt%.
[0035] Preparation Example 3 The difference between this preparation example and Preparation Example 1 is that the fat content of the low-fat peanut butter is changed by increasing the amount of edible oil used, and the fat content of the low-fat peanut butter is 12 wt%.
[0036] Preparation Example 4 The difference between this preparation example and Preparation Example 3 is that in the method for preparing low-fat peanut butter, the edible oil added is high-oleic acid peanut oil with a monounsaturated fatty acid content of 81%, and the high-oleic acid peanut oil is prepared as follows: The high-oleic acid peanut kernels are stir-fried at 175 °C, and the cooked peanut kernels are obtained after 30 minutes. The cooked peanut kernels are added to the oil press. When the peanut meal is continuously extruded in a strip shape, the crude peanut oil is collected. The crude peanut oil is subjected to hydration degumming, and after centrifugal separation at 4000 r / min, the supernatant is taken. Pure water accounting for 1% of the mass of the crude peanut oil is added to the supernatant for hydration. After 30 minutes, centrifugation is carried out again at 4000 r / min and the supernatant is taken to obtain high-oleic acid peanut oil.
[0037] Preparation Example 5 The difference between this preparation example and Preparation Example 4 is that in the method for preparing low-fat peanut butter, the edible oil added also includes Sichuan pepper oil, and the weight ratio of Sichuan pepper oil to high-oleic acid peanut oil is 1:15.
[0038] Preparation examples of meat paste The following takes Preparation Example 6 as an example for illustration.
[0039] Preparation Example 6 In this preparation example, the marinated meat ingredients include the following components: 1 g each of Chinese prickly ash, chili pepper, clove, licorice, angelica dahurica, dried tangerine peel, star anise, cinnamon, white cardamom, fennel, kaempferia galanga, and cinnamon leaf, and 1.8 g of table salt.
[0040] In this preparation example, the seasonings include the following components: 0.1 g of monosodium glutamate, 2 g of table salt, 14 g of dried chili powder, 1 g of white liquor, 0.5 g of scallion oil, 1.5 g of white sugar, 4.5 g of soy sauce, 8 g of corn starch, 0.2 g of pepper powder, 2.5 g of Chinese prickly ash oil, 1 g of sesame oil, and 0.5 g of ginger oil.
[0041] In this preparation example, the amount of crab yolk powder used is 10% of the weight of the meat paste.
[0042] In this preparation example, the shaping agent is selected as potato starch, and the amount of the shaping agent used is 1.5% of the weight of the meat paste.
[0043] In this preparation example, the meat paste was prepared according to the following method:
[0044] (1) Fresh beef was taken and the fascia and tendons were removed. After washing the beef, it was cut into meat slices with a thickness of 5 mm, and the meat slices were cut on both sides. Then, the obtained meat slices were added to boiling water for precooking. After 10 minutes, the floating foam was removed to obtain precooked meat slices; (2) 200 g of precooked meat slices, 240 g of water and the above-mentioned braised meat ingredients were mixed and braised at 85 °C for 25 minutes to obtain braised meat. The braised meat was dried at 65 °C, and then the dried braised meat was refined in a colloid mill to obtain meat paste. The meat paste, excipient, crab roe powder and the above-mentioned seasonings were mixed to obtain meat paste.
[0045] Preparation Example 7 The difference between this preparation example and Preparation Example 6 is that the excipient is composed of potato starch and maltodextrin mixed in a weight ratio of 2:1.
[0046] Preparation Example 8 The difference between this preparation example and Preparation Example 6 is that the excipient is composed of potato starch, maltodextrin and carrageenan mixed in a weight ratio of 1:1:1.
[0047] Preparation Example 9 The difference between this preparation example and Preparation Example 8 is that in the method for preparing the meat paste, pork skin protein powder, meat paste, excipient and seasonings are mixed together. The weight of the pork skin protein powder is 10% of the weight of the meat paste. The pork skin protein powder was prepared as follows: The pork skin was depilated, and then the depilated pork skin was immersed in an acetic acid aqueous solution with a pH of 2.5 (the solid-liquid ratio was 1:3). After immersion for 12 hours, the pork skin was washed, and then the pork skin was added to ice water equivalent to 30% of the weight of the pork skin for pulping. After chopping and mixing for 20 minutes, pork skin slurry was obtained. Then, the pork skin slurry was dried and pulverized, and the product was defatted with n-hexane to obtain pork skin protein powder. Example
[0048] Examples 1-5 The following takes Example 1 as an example for illustration.
[0049] Example 1 In this example, the low-fat peanut butter was prepared according to the method of Preparation Example 1, the nut particles were cashew nut particles, the meat paste was prepared according to the method of Preparation Example 6, the hot sauce was Tabasco hot sauce, the seabuckthorn juice was the original juice directly squeezed from the fruits of seabuckthorn collected in autumn, the citrus juice was the original juice directly squeezed from the pulp of ponkan oranges, and the auxiliary materials were composed of black pepper powder and Chinese prickly ash powder mixed in a weight ratio of 1:2.
[0050] This embodiment provides a peanut butter composition, comprising the following components in parts by weight: 90 g of low-fat peanut butter, 5 g of nut particles, 16 g of meat paste, 8 g of hot sauce, 5 g of freeze-dried matsutake powder, 4 g of sea buckthorn juice, 8.5 g of auxiliary materials, 4 g of citrus juice, and 6 g of salt.
[0051] This embodiment provides a method for preparing a peanut butter composition, comprising the following steps: (1) Mix the low-fat peanut butter, meat paste, hot sauce, and matsutake flavor sauce to obtain a base sauce for standby; (2) Add the sea buckthorn juice and citrus juice to the base sauce to obtain a fruit-flavored composite sauce, and then add the nut particles, auxiliary materials, and salt to the fruit-flavored composite sauce, and stir evenly to obtain the peanut butter composition.
[0052] As shown in Table 1, the main difference between Examples 1-5 lies in the different raw material ratios of the peanut butter composition.
[0053] Table 1 Raw material ratios of the peanut butter composition Examples 5-9 As shown in Table 2, the difference between Examples 5-9 lies in the different preparation examples of the low-fat peanut butter.
[0054] Table 2 Preparation examples of the low-fat peanut butter Sample Preparation Example Example 5 Preparation Example 1 Example 6 Preparation Example 2 Example 7 Preparation Example 3 Example 8 Preparation Example 4 Example 9 Preparation Example 5 Examples 9-12 As shown in Table 3, the difference between Examples 9-12 lies in the different preparation examples of the meat paste.
[0055] Table 3 Preparation examples of the meat paste Example 13 The difference between this example and Example 12 is that the auxiliary materials further include toon sprouts, and the dosage of the toon sprouts is 10% of the total weight of black pepper powder and Chinese prickly ash powder.
[0056] Example 14 The difference between this example and Example 13 is that the auxiliary materials further include Chinese prickly ash leaves, and the dosage of the Chinese prickly ash leaves is 15% of the total weight of black pepper powder and Chinese prickly ash powder.
[0057] Comparative Example 1 The difference between this comparative example and Example 1 is that in the method for preparing the low-fat peanut butter, cranberries are not added.
[0058] Comparative Example 2 The difference between this comparative example and Example 1 is that in the method for preparing the meat paste, crab yolk powder is not added.
[0059] Comparative example Comparative example 1 In this comparative example, ordinary peanut butter with a fat content of 37 wt% was selected as the control. In the peanut butter of this comparative example, the content of monounsaturated fatty acids in the oil was 43%.
[0060] Comparative example 2 The difference between this comparative example and Example 1 is that the components of the peanut butter composition do not include meat paste.
[0061] Comparative example 3 The difference between this comparative example and Example 1 is that the components of the peanut butter composition do not include hot sauce.
[0062] Comparative example 4 The difference between this comparative example and Example 1 is that the components of the peanut butter composition do not include nut particles.
[0063] Comparative example 5 The difference between this comparative example and Example 1 is that the components of the peanut butter composition do not include freeze-dried matsutake powder.
[0064] Comparative example 6 The difference between this comparative example and Example 1 is that the components of the peanut butter composition do not include sea buckthorn juice.
[0065] Comparative example 7 The difference between this comparative example and Example 1 is that the components of the peanut butter composition do not include auxiliary materials.
[0066] Comparative example 8 The difference between this comparative example and Example 1 is that the components of the peanut butter composition do not include citrus juice.
[0067] Comparative example 9 The difference between this comparative example and Example 1 is that the low-fat peanut butter is replaced with the peanut butter of Comparative example 1.
[0068] Performance detection test method Sensory evaluation: The prepared peanut butter composition and the peanut butter of Comparative example 1 were used as test samples. The quantitative description method was used to conduct sensory evaluation on each test sample. An evaluation group consisting of 20 sensory evaluators who had passed sensory evaluation and screening was used to evaluate and score the sensory indexes of each test sample from two aspects: flavor richness and acceptance. The average score was taken as the final result. The evaluation criteria are shown in Table 4, and the evaluation results are shown in Table 5.
[0069] Table 4 Evaluation criteria Strength Extremely weak Very weak Weak Slightly weak Medium Slightly strong Strong Very strong Extremely strong Score 1 2 3 4 5 6 7 8 9 Table 5 Evaluation results Sample Flavor richness Acceptability Sample Flavor richness Acceptability Example 1 6.5 7.1 Example 14 7.9 8.4 Example 2 6.6 7.2 Comparative Example 1 6.1 6.5 Example 3 6.5 7.2 Comparative Example 2 6.2 6.3 Example 4 6.7 7.3 Comparative Example 1 2.6 3.8 Example 5 6.8 7.3 Comparative Example 2 4.4 4.9 Example 6 6.9 7.4 Comparative Example 3 4.8 4.2 Example 7 6.9 7.5 Comparative Example 4 5.3 6.4 Example 8 7.1 7.7 Comparative Example 5 5.1 5.7 Example 9 7.4 7.8 Comparative Example 6 5.8 6.1 Example 10 7.4 7.9 Comparative Example 7 5.5 5.9 Example 11 7.5 8.0 Comparative Example 8 5.6 6.0 Example 12 7.5 8.2 Comparative Example 9 6.1 4.8 Example 13 7.7 8.3 / Combined with Examples 1-5 and Comparative Example 1 and with reference to Table 5, it can be seen that the flavor acceptance and acceptance measured in Examples 1-5 are significantly higher than those in Comparative Example 1. This is because in the peanut butter composition of the present application, the nut flavor, mushroom flavor, fruit flavor, meat flavor, spicy flavor, sour and spicy flavor, and the inherent flavor of low-fat peanut butter can synergistically make up for the defect of the single flavor of traditional peanut butter; the umami flavor, fruit flavor, sour and spicy flavor, and spicy flavor play a good role in reducing the greasiness, and combined with the relatively light greasiness of low-fat peanut butter itself, the defect of obvious greasiness of traditional peanut butter is effectively overcome.
[0070] Combined with Example 1 and Comparative Examples 2-8 and with reference to Table 5, it can be seen that the flavor acceptance and acceptance measured in Comparative Examples 2-8 are lower than those in Example 1. This is because the flavor types in Comparative Examples 2-8 are less, and the compounding effect between various flavors is poor, making it difficult to fully make up for the defect of the single flavor of peanut butter.
[0071] Combined with Example 1 and Comparative Example 9 and with reference to Table 5, it can be seen that the flavor acceptance measured in Comparative Example 9 is slightly lower than that in Example 1, while the acceptance is significantly lower than that in Example 1. This is because the peanut butter in Comparative Example 9 has a relatively high fat content and obvious greasiness. In this case, the defatting effect of the remaining components is limited, resulting in poor overall acceptance.
[0072] Combined with Examples 5-7 and with reference to Table 5, it can be seen that when the fat content of the low-fat peanut butter is 10-12 wt%, the flavor acceptance and acceptance of the peanut butter composition are relatively good.
[0073] Combined with Example 7 and Example 8 and with reference to Table 5, it can be seen that the flavor acceptance and acceptance measured in Example 8 are both relatively high. This is because the high-oleic acid peanut oil contains more flavor compounds and a relatively high content of heterocyclic compounds, which can make up for the lack of nut flavor under the condition of low oil content, and can also endow the peanut butter composition with a strong burnt flavor, helping to enrich the flavor of the peanut butter composition and increasing the acceptance of the peanut butter composition.
[0074] Combined with Example 8 and Example 9 and with reference to Table 5, it can be seen that the flavor acceptance and acceptance measured in Example 9 are both relatively high. This is because the Sichuan pepper oil can synergistically provide a numbing and spicy taste with the Sichuan pepper powder and pepper powder, further enhancing the spicy flavor and helping to increase the acceptance of the peanut butter composition.
[0075] Combined with Example 9 and Examples 10-11 and with reference to Table 5, it can be seen that the potato starch, maltodextrin, and carrageenan can make the meat paste more uniform and delicate, endowing the meat paste with a certain gelatinous texture, which helps to increase the acceptance of the peanut butter composition.
[0076] Combined with Example 11, Example 12 and Table 5, it can be seen that the flavor acceptance and acceptance measured in Example 12 are both relatively high. This is because the pork skin protein powder can improve the water-holding capacity and oil-holding capacity of the meat paste. It can not only improve the taste of the meat paste by absorbing oil, but also reduce the precipitation of oil. At the same time, the pork skin protein powder can also synergistically enhance the gelatinous texture of the meat paste with the excipient, thereby helping to increase the acceptance of the peanut butter composition.
[0077] Combined with Example 12, Example 13 and Table 5, it can be seen that the flavor acceptance and acceptance measured in Example 13 are both relatively high. This is because the toon sprouts can play a synergistic role in relieving greasiness with components such as sea buckthorn juice and citrus juice, thereby reducing the greasiness of the peanut butter composition and helping to increase the acceptance of the peanut butter composition.
[0078] Combined with Example 13, Example 14 and Table 5, it can be seen that the flavor acceptance and acceptance measured in Example 14 are both relatively high. This is because the prickly ash leaves can supplement the flavor substances in the prickly ash powder and also have the fresh fragrance of the leaves. It can play a synergistic role in relieving greasiness with the toon sprouts, thereby reducing the greasiness of the peanut butter composition and helping to increase the acceptance of the peanut butter composition.
[0079] Combined with Example 1 and Comparative Example 1 and Table 5, it can be seen that the flavor acceptance and acceptance measured in Example 1 are both relatively high. This is because Example 1 introduced a sour and sweet flavor through cranberries, and the cranberries can play a synergistic role in relieving greasiness with citrus juice and sea buckthorn juice, helping to improve the acceptance of the peanut butter composition.
[0080] Combined with Example 1 and Comparative Example 2 and Table 5, it can be seen that the flavor acceptance and acceptance measured in Example 1 are both relatively high. This is because the crab yolk powder can impart a crab yolk flavor to the meat paste and play a synergistic role in enhancing the freshness with the freeze-dried matsutake powder, thereby further increasing the acceptance of the peanut butter composition.
[0081] The above embodiments are only explanations of the present application, not limitations of the present application. Those skilled in the art can make modifications to the embodiments of the present application without creative contributions after reading this specification, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.
Claims
1. A peanut butter composition, characterized in that, The invention comprises the following components in parts by weight: 90-95 parts of low-fat peanut butter, 5-7 parts of nut particles, 16-18 parts of meat paste, 8-10 parts of hot sauce, 5-7 parts of freeze-dried pine mushroom powder, 4-5 parts of sea buckthorn juice, 8.5-10.5 parts of auxiliary materials, 4-5 parts of citrus juice and 6-8 parts of salt; the fat content of the low-fat peanut butter is 10-12wt%, and the auxiliary materials include pepper powder and pepper powder.
2. The peanut butter composition according to claim 1, characterized in that, The low-fat peanut butter is prepared as follows: The peanut meal is roasted and then cooled naturally, the cooled peanut meal is mixed with water, and the mixture is stirred to obtain peanut paste, the peanut paste is mixed with cranberries, the mixture is refined using a colloid mill, monoglyceride is added to the peanut paste, and the mixture is mixed with edible oil, and the mixture is stirred and emulsified under heating conditions in a water bath to obtain low-fat peanut butter.
3. The peanut butter composition according to claim 2, characterized in that, In the method for preparing the low-fat peanut butter, the added edible oil includes high oleic peanut oil, and the high oleic peanut oil is prepared according to the following method: The high oleic peanut kernels are fried to obtain cooked peanut kernels, and the cooked peanut kernels are added into an oil press. When the peanut meal is continuously extruded in a strip shape, the crude peanut oil is collected, and the crude peanut oil is hydrated and degummed. After centrifugal separation, the supernatant is taken, and pure water is added to the supernatant for hydration. After centrifugation again, the supernatant is taken to obtain high oleic peanut oil.
4. The peanut butter composition according to claim 3, wherein In the method for preparing the low-fat peanut butter, the added edible oil also includes Sichuan pepper oil.
5. The peanut butter composition according to claim 1, characterized in that, The meat sauce is prepared as follows: (1) taking fresh beef and removing the fascia and tendon, washing the beef, slicing the beef, and cutting the beef, then adding the obtained meat slices into water for pre-cooking to obtain pre-cooked meat slices; (2) Precooked meat slices, water and braised meat ingredients are mixed and then braised to obtain braised meat, the braised meat is dried, and then the dried braised meat is finely processed in a colloid mill to obtain meat paste, and the meat paste, excipients, crab roe powder and seasonings are mixed to obtain meat sauce.
6. The peanut butter composition according to claim 5, characterized in that, The excipient includes at least one of potato starch, maltodextrin and carrageenan.
7. The peanut butter composition according to claim 5, characterized in that, In the method for preparing the meat sauce, pigskin protein powder, meat extract, excipients and seasonings are mixed together, and the pigskin protein powder is prepared according to the following method: The pig skin is dehaired, and then the dehaired pig skin is immersed in an acetic acid aqueous solution. After the immersion, the pig skin is washed, and then the pig skin is added into ice water for pulping. The pig skin pulp is then dried and crushed, and the product is defatted with n-hexane to obtain pig skin protein powder.
8. The peanut butter composition according to claim 1, characterized in that, The auxiliary materials also include toon buds.
9. The peanut butter composition according to claim 8, wherein, The auxiliary materials also include Zanthoxylum bungeanum leaves.
10. The preparation method of the peanut butter composition according to any one of claims 1-9, characterized in that, The following steps are involved: (1) Mix low-fat peanut butter, meat sauce, hot sauce, and freeze-dried pine mushroom powder to obtain a basic sauce, and set aside; (2) adding sea buckthorn juice and citrus juice to the basic sauce to obtain a fruity compound sauce, adding nut particles, auxiliary materials and salt to the fruity compound sauce, and stirring evenly to obtain a peanut butter composition.