Peanut powder and preparation method thereof

Abstract

The invention relates to peanut powder and a preparation method thereof, the method comprises the following steps: 1) pretreatment: grinding degreased peanuts and sugar to obtain degreased peanut powder; 2) shaping: mixing the degreased peanut powder and the baked peanuts according to a mass ratio of (1-10): 1 to obtain a mixture, and adding water accounting for 20-40% of the mass of the mixture for shaping to obtain a peanut material; and 3) drying: drying the peanut material in the step 2) to obtain the peanut powder. The prepared peanut powder is low in fat content and rich in flavor, has a smooth taste without adding other additives when being applied to food, also has better oxidation stability, and can prolong the shelf life of products.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and specifically relates to a peanut powder and a preparation method thereof. Background Art

[0002] Peanuts are rich in fat, protein and other active ingredients, and their anti-nutritional factors are relatively lower than those of soybeans. Especially after baking, they have a strong aroma, so their products are deeply loved by consumers.

[0003] Peanut butter is one of the main application ways of peanuts in food. With its delicate texture, strong peanut flavor and excellent processing performance, it is used in many peanut flavor products, such as dairy products, beverages, candies, and baked products. With the popularity of plant-based and big health trends in recent years, low-fat, low-calorie and high-protein plant-derived products can attract more consumer attention.

[0004] Patents such as CN1597890A and CN1736228A reported the production process of low-temperature peanut protein. Its main process mainly includes low-temperature baking of peanut kernels, removal of red skins, low-temperature pressing of peanut kernels and ultrafine grinding of cake meal. The low-denatured peanut protein prepared by the cold pressing process is milky white in color, with a low degree of protein denaturation and complete retention of nutritional components, which is more conducive to human digestion and absorption. However, when it is applied to products such as peanut butter, beverages, chocolates and baked products, it will lead to deficiencies in product flavor, such as bringing a raw taste, astringency and weakening of the roasted nut flavor; in addition, although ultrafine grinding can reduce the particle size of peanut protein, there will still be an obvious powdery texture in the final product, which results in the need to additionally add flavors to increase the peanut flavor and other food additives to improve the taste during the application process.

[0005] Therefore, there is still a need to develop a peanut powder product with good flavor and excellent application taste. Summary of the Invention

[0006] The purpose of the present invention is to provide a peanut powder, which not only has a low fat content, but also has a strong flavor and a smooth taste without adding other additives when applied to food. The present invention also obtains better oxidation stability by controlling the baking conditions of the raw materials in the peanut powder, which can extend the shelf life of the product.

[0007] Therefore, in the first aspect of the present invention, a preparation method of peanut powder is provided. The method includes the following steps:

[0008] 1) Pretreatment: grinding defatted peanuts and sugar to obtain defatted peanut powder;

[0009] 2) Shaping: Mix defatted peanut powder and roasted peanuts in a mass ratio of (1 - 10):1 to obtain a mixture, and add 20% - 40% of the mass of the mixture of water for shaping to obtain peanut biomass;

[0010] 3) Drying: Dry the peanut biomass in step 2) to obtain peanut powder.

[0011] In one or more embodiments, the fat content of the defatted peanuts is ≤10%, preferably ≤7%.

[0012] In one or more embodiments, the defatted peanuts are obtained by low-temperature pressing and defatting.

[0013] In one or more embodiments, based on the mass of the defatted peanuts, the dosage of the sugar is 2% - 8%, preferably 3% - 5%.

[0014] In one or more embodiments, the particle size D90 of the defatted peanut powder is 20 - 60 μm, preferably 30 - 50 μm

[0015] In one or more embodiments, the mass ratio of the defatted peanut powder to the roasted peanuts is (2 - 8):1.

[0016] In one or more embodiments, the roasting temperature of the roasted peanuts is 140 - 170 °C, preferably 140 - 160 °C.

[0017] In one or more embodiments, based on the mass of the mixture, the added amount of water is 25% - 35%.

[0018] In one or more embodiments, the shaping is to extrude and crush the mixture added with water.

[0019] Preferably, the shaping is carried out by a pair-roll machine, a single-roll machine or a hydraulic compressor.

[0020] In one or more embodiments, after the peanut biomass is dried, it is also subjected to a pulverization treatment.

[0021] The second aspect of the present invention provides a peanut powder, which is prepared by the method according to any one of the present invention.

[0022] In one or more embodiments, the total fat content in the peanut powder is 10 - 25%, more preferably 12 - 22%.

[0023] In one or more embodiments, the particle size D90 of the peanut powder is 40 - 120 μm, preferably 60 - 80 μm.

[0024] In one or more embodiments, based on the total fat mass in the peanut powder, the free fat content is 30 - 70%, preferably 40 - 60%.

[0025] The third aspect of the present invention provides a method for improving the application taste of peanut powder. The method is to control the total fat content in the peanut powder to be 10 - 25%, more preferably 12 - 22%; based on the total fat mass in the peanut powder, control the free fat content in the peanut powder to be 30 - 70%, preferably 40 - 60%.

[0026] In one or more embodiments, the method is obtained by shaping a peanut raw material and water. The peanut raw material includes defatted peanut powder and roasted peanuts; preferably, the amount of water used is 20% - 40% of the mass of the peanut raw material.

[0027] In one or more embodiments, the mass ratio of the defatted peanut powder to the roasted peanuts is (1 - 10):1, preferably (2 - 8):1.

[0028] In one or more embodiments, the defatted peanut powder is obtained by grinding defatted peanuts with sugar; based on the mass of the defatted peanuts, the amount of sugar used is 2% - 8%, preferably 3% - 5%.

[0029] In one or more embodiments, the roasting temperature of the roasted peanuts is 140 - 170 °C, preferably 140 - 160 °C.

[0030] In one or more embodiments, the shaping is to extrude and crush the mixture added with water. Preferably, the shaping is performed using a pair of rollers, a single roller, or a hydraulic compressor.

[0031] In one or more embodiments, after the peanut biomass is dried, it is also subjected to a pulverization treatment.

[0032] The fourth aspect of the present invention provides a food, which includes the peanut powder according to any one of the present invention, or is prepared from the peanut powder according to any one of the present invention.

[0033] In one or more embodiments, the food is a condiment, a beverage, a baked food, an expanded food, or a frozen dessert.

[0034] In one or more embodiments, the food is a snack food or a health food.

[0035] In one or more embodiments, the food contains one or more of flour, oil, milk powder, protein powder, soybean powder, baking powder, and additives.

[0036] In one or more embodiments, the additive includes one or more of a sweetener, an emulsifier, a chelating agent, an antioxidant, a flavoring agent, a leavening agent, a thickening agent, a nutrient fortifier, a coloring agent, a food flavor, a bulking agent, and a stabilizer.

[0037] The fifth aspect of the present invention provides a peanut butter, which contains the peanut powder according to any one of the present invention; preferably, based on the total mass of the peanut butter, the content of the peanut powder is 30-50%, preferably 35-45%.

[0038] The sixth aspect of the present invention provides a peanut milk beverage, which contains the peanut powder according to any one of the present invention; preferably, based on the total mass of the peanut milk beverage, the content of the peanut powder is 1-5%, preferably 1-3%. Detailed Embodiments

[0039] It should be understood that within the scope of the present invention, the above-mentioned various technical features of the present invention and the various technical features specifically described below (such as in the examples) can be combined with each other to form a preferred technical solution.

[0040] The present invention aims to provide a method for preparing peanut powder. By co-grinding defatted peanuts and sugar, and then mixing with roasted peanuts for shaping, and controlling the water usage during shaping to redistribute the fat in the peanuts, a peanut powder with a low degree of protein denaturation, rich flavor, and good application taste can be obtained. The present invention also discovers that by further controlling the roasting temperature of the roasted peanuts, better oxidation stability can be obtained. The object of the present invention is to provide a method for preparing peanut powder, and the method includes the following steps:

[0041] 1) Pretreatment: Grinding defatted peanuts and sugar to obtain defatted peanut powder;

[0042] 2) Shaping: Mixing the defatted peanut powder and roasted peanuts according to a mass ratio of (1-10):1 to obtain a mixture, and then adding 20%-40% of the mass of the mixture of water for shaping to obtain a peanut biomass;

[0043] 3) Drying: Drying the peanut biomass in step 2), and pulverizing to obtain peanut powder.

[0044] In the present invention, the defatted peanuts refer to peanuts or peanut cake meals from which most of the fat has been removed. Specifically, after the peanuts are dried and peeled, the peanut oil in the peanuts is removed by hydraulic or screw pressing, so that the fat content in the peanuts is reduced to less than 10%, preferably ≤7%. The defatted peanuts in the present invention are obtained by low-temperature pressing and defatting, with a low degree of protein denaturation and relatively complete retention of nutritional components. Preferably, the fat content of the defatted peanuts is 0-6.0%, and the NSI value ≥60%.

[0045] In the present invention, the sugar refers to sweet carbohydrates and can be selected from one or more of sucrose, white granulated sugar, brown sugar, and palm sugar. In the present invention, grinding the sugar together with defatted peanuts can reduce the astringent taste of defatted peanuts; based on the mass of defatted peanuts, the dosage of the sugar is 2% - 8%, preferably 3% - 5%.

[0046] In the present invention, shaping refers to extruding and mixing the peanut mixture to redistribute the fat in roasted peanuts and defatted peanuts. Shaping can be carried out using conventional extrusion equipment such as a pair-roll machine, a single-roll machine, a hydraulic extruder, etc. Specifically, defatted peanut powder and roasted peanuts are mixed in a mass ratio of (10 - 1):1 to obtain a peanut mixture, 20% - 40% of the mass of the mixture of water is added, and then mixed evenly, and then put into a pair-roll machine for shaping until there are no particles and no oil seepage on the surface and cross-section. Preferably, the mass ratio of the defatted peanut powder to the roasted peanuts is (4 - 8):1, more preferably (4 - 6):1.

[0047] In the present invention, the roasted peanuts are obtained by roasting whole peanuts at a temperature of 140 - 170°C. Using peanuts obtained by roasting within this temperature range as raw materials, the prepared peanut powder has good oxidation stability. Preferably, the roasting temperature is 140 - 160°C. The roasting time can be conventionally selected according to actual material quantity, roasting equipment, method and other conditions. For example, the roasting time is 20 min - 50 min. Preferably, the chromaticity value L value of the roasted peanuts is 40 - 60.

[0048] In a specific embodiment, based on the mass of the mixture, the added amount of water in the shaping is 25% - 35%.

[0049] In the present invention, after the peanut material is dried, it is also subjected to a pulverization treatment. The pulverization method is a conventional method in the art. For example, it is first broken by a pulverizer and then ground so that the particle size D90 of the peanut powder is 40 - 120 μm, preferably 60 - 80 μm.

[0050] In the present invention, the drying method is a conventional method in the art. Specifically, it can include but is not limited to spray drying, freeze drying, vacuum drying, and microwave drying.

[0051] The present invention discovers that by controlling the total fat content and free fat content in the peanut powder, an application performance with a smooth taste, no powdery feeling and no residue feeling can be obtained. In the present invention, the total fat content of the peanut powder is 10-25%, more preferably 12-22%; calculated based on the total fat mass in the peanut material, the ratio of the free fat content to the total fat content in the peanut powder is 30-70%, preferably 40-60%. The free fat in the peanut powder of the present invention refers to the oil and fat that migrates and distributes on the surface layer of the powder after pulverization, and is not wrapped by other powder components (protein, carbohydrate), and is easily washed out by organic solvents.

[0052] In the present invention, during the shaping process, by controlling the water addition amount, the free fat content of the peanut powder can be changed. For example, the water usage amount is 20%-40%. Preferably, the water usage amount during the shaping is 25%-35%.

[0053] The peanut powder of the present invention can be directly eaten or used as a part of other foods. Therefore, the present invention includes various foods prepared using the peanut powder of the present invention, including but not limited to beverages, baked foods, puffed foods or frozen desserts.

[0054] For example, the food is a snack food or a health food, or a seasoning and a filling. For example, the peanut powder of the present invention can be made into a hot pot seasoning, or made into fillings for glutinous rice balls, buns, bread, or added to various beverages, or mixed in yogurt, chocolate, or sprinkled on ice cream, milkshakes or puddings.

[0055] Therefore, the foods of the present invention can include glutinous rice balls, candies, yogurt, milk tea, rice milk, cereal beverages, eight-treasure porridge, milk beverages, egg rolls, biscuits, hand pies, cookies, chocolates, ice cream, milkshakes, puddings, buns, dumplings, spring rolls, pot stickers, pies, twists, sesame seed cakes, pancakes, bread, hand-held pancakes or multi-layer cakes, etc.

[0056] The foods of the present invention can contain various components well-known in the art required for preparing the foods, such as one or more of flour, oil and fat, milk powder, protein powder, soybean powder, baking powder and additives. The additives include sweeteners, emulsifiers, chelating agents, antioxidants, flavoring agents, leavening agents, thickeners, nutritional fortifiers, coloring agents, edible flavors, bulking agents, stabilizers, etc.

[0057] In a specific embodiment of the present invention, the food is peanut butter, which contains the peanut powder of the present invention. Based on the total mass of the peanut butter, the content of the peanut powder is 30-50%, preferably 35-45%. Specifically, the peanut butter further includes 0.5-2% of table salt and 50-60% of water. The preparation method of the peanut butter is conventional. For example, the peanut powder, table salt and water are mixed and stirred evenly to obtain the peanut butter. The peanut butter made from the peanut powder of the present invention has a smooth taste, rich aroma, and the preparation method is simple and fast. It can be obtained directly by mixing and stirring the peanut powder with water and auxiliary materials.

[0058] In a specific embodiment of the present invention, the food is a peanut milk beverage, which contains the peanut powder of the present invention. Based on the total mass of the peanut milk beverage, the content of the peanut powder is 1-5%, preferably 1-3%. Specifically, the peanut milk beverage further includes 8-15% of sweetener, 1-4% of milk powder, 0.1-0.3% of thickener, 0.1-0.3% of emulsifier, 0.1-0.3% of food additive and the balance of water. The preparation method of the peanut milk beverage is conventional. For example, the above ingredients are mixed and stirred, and then obtained through steps such as filtration, heating, homogenization, pH adjustment, degassing, filling, and sterilization.

[0059] The present invention has the following advantages:

[0060] 1. The peanut powder of the present invention has a low fat content and a low overall denaturation degree, and can be used to prepare low-calorie peanut products or foods.

[0061] 2. The peanut powder of the present invention has good oxidation stability and a strong nut flavor.

[0062] 3. When the peanut powder of the present invention is applied, it can have a smooth taste, without a sandy or powdery feeling, and there is no need to add other additives to improve the taste.

[0063] 4. The peanut powder of the present invention has the characteristics of easy dispersion, low viscosity, and low water holding capacity. It can be directly mixed with water and auxiliary materials to prepare peanut butter, and can obtain the taste of conventional peanut butter, greatly reducing the fat content in traditional peanut butter.

[0064] The present invention will be described below by way of specific embodiments. It should be understood that these embodiments are merely illustrative and not intended to limit the protection scope of the present invention. The materials and other methods used in the embodiments are conventional materials and methods in the art unless otherwise specified.

[0065] The following raw materials are used in the embodiments:

[0066] The palm sugar (Qiaoyi brand), white granulated sugar (Ganzhiyuan), whole milk powder (New Zealand Dairy whole milk powder), sodium polyphosphate (Shandong Yaheng Biotechnology), monoglyceride (Guangzhou Kaiwen Food Technology), sucrose ester (Danisco), xanthan gum (Jiangxi Baiying Biology), CMC-Na (Henan Wanbang Industry), phospholipid (Yihai Kerry), and cocoa butter (Yihai Kerry) used in the examples are all commercially available.

[0067] Preparation of defatted peanuts: Raw peanuts are dried in a hot air drying oven at 90 °C for 30 min, cooled to room temperature, cracked, and the red skins are screened out. The moisture content of the peanuts is adjusted to 7%. After pressing with a screw oil press, a low-deformation peanut cake is obtained. After the peanut cake is crushed, defatted peanuts are obtained. After testing, the D90 value of the particle size of the defatted peanuts is 81.3 μm.

[0068] Preparation of roasted peanuts: Raw peanuts are dried in a hot air drying oven at 155 - 160 °C for 25 - 40 min, cooled to room temperature, cracked, and the red skins are screened out to obtain roasted peanuts.

[0069] The following detection methods are used in the examples:

[0070] 1. Determination of oxidative stability

[0071] Weigh 10 g of peanut powder sample and place it in a glass jar. Place the glass jar in the heating jacket of the OXIPRESS device (manufacturer: Mikrolab Aarhus). Fill the heating jacket with oxygen to a pressure of 7.5 MPa, set the heating temperature to 120 °C, and measure the oxidation induction time of the peanut powder sample under this condition. The longer the induction time, the stronger the oxidative stability.

[0072] 2. Determination of the total fat content of peanut powder

[0073] Weigh 3.0 g of peanut powder sample and place it in a stoppered Erlenmeyer flask. Add 8 ml of deionized water to disperse the powder evenly, then add 10 ml of concentrated hydrochloric acid. Stopper the flask and place it in a shaking water bath at 75 °C for digestion for 45 min. After digestion, take out the Erlenmeyer flask, add 10 ml of ethanol and mix. Transfer the mixture to a stoppered graduated cylinder, wash the Erlenmeyer flask with 10 ml of ether and transfer it to the graduated cylinder, and rinse 3 times. Stopper and shake the graduated cylinder, and rinse the mouth of the graduated cylinder and the stopper with ether. After standing for layer separation, collect the ether layer into a rotary evaporation flask of constant weight, rotary evaporate to remove the solvent, dry the rotary evaporation flask at 105 °C for one hour, cool it in a desiccator and weigh it. This is the total fat mass of the sample. Then divide it by the total mass of the sample to obtain the total fat content.

[0074] 3. Determination of the free fat content of peanut powder

[0075] Weigh 3.0 g of peanut powder sample and place it in a Soxhlet extraction bag. Extract it with petroleum ether at 30 - 60 °C for 30 min using a Soxhlet extractor. Collect the petroleum ether in a rotary evaporation flask to remove the solvent, dry it at 105 °C, cool it in a desiccator, and then weigh it. This is the mass of free fat. Divide it by the total fat mass of the sample, and this ratio is the free fat content.

[0076] 4. Taste evaluation of peanut powder

[0077] Weigh 10.0 g of peanut powder, add 90.0 g of water, stir magnetically for 30 min, and evaluate its taste. Select 6 sensory evaluators to evaluate the taste of the peanut powder aqueous solution and test the granularity, powdery feeling, and smoothness of different samples.

[0078] 5. Sensory evaluation of peanut butter

[0079] Weigh 15.0 g of peanut powder sample, add 0.25 g of table salt and 20.0 g of deionized water, stir evenly with a plastic spoon to prepare peanut butter, and conduct a sensory evaluation of the peanut butter. The sensory evaluation uses a 9 - point scale to score the taste and texture of the sample. Each member conducts the evaluation of each index separately. Before evaluating each sample, rinse the mouth with clean water to eliminate the influence of the previous sample. The scoring criteria are shown in the following table:

[0080]

[0081] Example 1

[0082] Pretreatment: Take the above - mentioned defatted peanuts and pass them through a 50 - mesh sieve. Add 5% of palm sugar based on the mass of the sieve - through material to the sieve - through material, mix evenly, and grind it with a super - fine grinder to finally obtain defatted peanut powder with a D90 value of 42.4 μm;

[0083] Shaping: Mix the defatted peanut powder and roasted peanuts in a ratio of 2:1 (mass ratio). The roasted peanuts are crushed peeled peanuts roasted at 150 °C for 30 min. Then add 28% of water based on the mass of the mixture, stir evenly, and put it into a pair - roll machine for shaping to obtain a peanut biomaterial;

[0084] Drying: Place the peanut biomaterial in a vacuum drying oven and dry it at 90 °C for 40 min until the moisture content is less than 7%; then crush it to obtain peanut powder sample 1.

[0085] Example 2

[0086] Pretreatment: Take the above - mentioned defatted peanuts and pass them through a 50 - mesh sieve. Add 8% of palm sugar based on the mass of the sieve - through material to the sieve - through material, mix evenly, and grind it with a super - fine grinder to finally obtain defatted peanut powder with a D90 value of 32.4 μm;

[0087] Shaping: Mix defatted peanut powder and roasted peanuts at a ratio of 6:1 (by mass). The roasted peanuts are crushed, peeled peanuts roasted at 160°C for 30 minutes. Then add 35% of the mass of the mixture of water, stir evenly, and put it into a pair-roll press for shaping to obtain peanut biomass;

[0088] Drying: Place the peanut biomass in a vacuum drying oven and dry at 90°C for 60 minutes until the moisture content is less than 7%. Then crush it to obtain peanut powder sample 1.

[0089] Example 3

[0090] Pretreatment: Pass the above-mentioned defatted peanuts through a 50-mesh sieve, add 3% of the mass of the sifted material of palm sugar to the sifted material, mix evenly and grind with a superfine grinder to finally obtain defatted peanut powder with a D90 value of 82.4 μm;

[0091] Shaping: Mix defatted peanut powder and roasted peanuts at a ratio of 9:1 (by mass). The roasted peanuts are crushed, peeled peanuts roasted at 150°C for 30 minutes. Then add 20% of the mass of the mixture of water, stir evenly, and put it into a pair-roll press for shaping to obtain peanut biomass;

[0092] Drying: Place the peanut biomass in a vacuum drying oven and dry at 90°C for 30 minutes until the moisture content is less than 7%. Then crush it to obtain peanut powder sample 3.

[0093] Example 4

[0094] Pretreatment: Pass the above-mentioned defatted peanuts through a 50-mesh sieve, add 5% of the mass of the sifted material of brown sugar to the sifted material, mix evenly and grind with a superfine grinder to finally obtain defatted peanut powder with a D90 value of 31.7 μm;

[0095] Shaping: Mix defatted peanut powder and roasted peanuts at a ratio of 8:1 (by mass). The roasted peanuts are crushed, peeled peanuts roasted at 160°C for 30 minutes. Then add 45% of the mass of the mixture of water, stir evenly, and put it into a pair-roll press for shaping to obtain peanut biomass;

[0096] Drying: Place the peanut biomass in a vacuum drying oven and dry at 90°C for 60 minutes until the moisture content is less than 7%. Then crush it to obtain peanut powder sample 4.

[0097] Example 5

[0098] Pretreatment: Pass the above-mentioned defatted peanuts through a 50-mesh sieve, add 2% of the mass of the sifted material of granulated sugar to the sifted material, mix evenly and grind with a superfine grinder to finally obtain defatted peanut powder with a D90 value of 32.9 μm;

[0099] Shaping: Mix defatted peanut powder and roasted peanuts at a ratio of 8:1 (by mass). The roasted peanuts are crushed skinless peanuts roasted at 140°C for 40 minutes. Then, add 30% of the mass of the mixture as water, stir evenly, and place it in a pair-roller machine for shaping to obtain peanut material.

[0100] Drying: Place the peanut material in a vacuum drying oven and dry it at 90°C for 40 minutes until the moisture content is less than 7%. Then, crush it to obtain peanut powder sample 5.

[0101] Example 6

[0102] Pretreatment: Pass the above-mentioned defatted peanuts through a 50-mesh sieve. Add 5% of the mass of the sieve residue as granulated sugar, mix evenly, and grind it with an ultrafine grinder to finally obtain defatted peanut powder with a D90 value of 30.5 μm.

[0103] Shaping: Mix defatted peanut powder and roasted peanuts at a ratio of 4:1 (by mass). The roasted peanuts are crushed skinless peanuts roasted at 150°C for 35 minutes. Then, add 35% of the mass of the mixture as water, stir evenly, and place it in a pair-roller machine for shaping to obtain peanut material.

[0104] Drying: Place the peanut material in a vacuum drying oven and dry it at 90°C for 50 minutes until the moisture content is less than 7%. Then, crush it to obtain peanut powder sample 6.

[0105] Comparative Example 1

[0106] Peanut powder sample A uses the above-mentioned defatted peanuts (total fat content ≤ 7%, D90 value 81.3 μm).

[0107] Comparative Example 2

[0108] Dry raw peanuts in a hot air drying oven at 160°C for 30 minutes, cool to room temperature, break the peanuts into pieces, sieve out the red skins, adjust the moisture content of the peanuts to 7%, press them with a screw oil press to obtain peanut cakes, and then ultra-finely crush the peanut cakes to obtain semi-defatted peanut powder, which is peanut powder sample B. After testing, the total fat content of this powder is 13.8% and the particle size D90 value is 83.7 μm.

[0109] Comparative Example 3

[0110] Pretreatment: Take the above-mentioned defatted peanuts, add no sugar, and grind them with an ultrafine grinder to finally obtain defatted peanut powder with a D90 value of 50.4 μm.

[0111] Crushing: Mix defatted peanut powder and roasted peanuts at a ratio of 4:1 (by mass). The roasted peanuts are crushed skinless peanuts roasted at 150°C for 30 minutes. Directly crush them together to obtain peanut powder sample C.

[0112] Comparative Example 4

[0113] Pretreatment: Pass the above degreased peanuts through a 50-mesh sieve, add palm sugar accounting for 3% of the mass of the sieve residue to the sieve residue, mix evenly, and grind with an ultrafine grinder to finally obtain degreased peanut powder with a D90 value of 82.4 μm;

[0114] Shaping: Mix according to the ratio of degreased peanut powder to roasted peanuts of 2:1 (mass ratio). The roasted peanuts are crushed peeled peanuts roasted at 130 °C for 45 min. Then add 50% of the mass of the mixture of water, stir evenly, and put it into a pair-roll press for shaping to obtain peanut biomass;

[0115] Drying: Place the peanut biomass in a vacuum drying oven and dry at 90 °C for 100 min until the moisture content is less than 7%; then crush to obtain peanut powder sample D.

[0116] Comparative Example 5

[0117] Pretreatment: Pass the above degreased peanuts through a 50-mesh sieve, add palm sugar accounting for 5% of the mass of the sieve residue to the sieve residue, mix evenly, and grind with an ultrafine grinder to finally obtain degreased peanut powder with a D90 value of 41.7 μm;

[0118] Crushing: Mix according to the ratio of degreased peanut powder to roasted peanuts of 2:1 (mass ratio). The roasted peanuts are crushed peeled peanuts roasted at 150 °C for 30 min. Then crush to obtain peanut powder sample E.

[0119] Test and sensory evaluation were carried out on the peanut powder samples obtained from the above examples and comparative examples, and the results are shown in Table 1.

[0120] Table 1 Test and sensory evaluation of peanut powder in examples and comparative examples

[0121]

[0122]

[0123] According to the results in Table 1, it can be seen that the peanut powder prepared in Examples 1-6 has a longer oxidation induction period. When the proportion of free fat in the peanut powder in the total fat is controlled within the range of 40-70% at the same time, the peanut powder can also have the application performance of smooth taste, no powdery feeling and sandy feeling.

[0124] Application Example 1

[0125] Mix the peanut powder samples obtained from the above examples and comparative examples according to the ratio of 15.0 g of peanut powder sample, 0.25 g of table salt and 20.0 g of deionized water, stir evenly with a plastic spoon to prepare peanut butter samples, and conduct sensory evaluation on the peanut butter samples. The results are shown in Table 2.

[0126] Table 2 Sensory Evaluation of Peanut Butter

[0127] Serial number Peanut powder sample Taste evaluation of peanut butter Texture evaluation of peanut butter Example 1 Peanut powder sample 1 9 9 Example 2 Peanut powder sample 2 8 9 Control group 1 Peanut powder sample A 3 2 Control group 2 Peanut powder sample B 8 3 Control group 3 Peanut powder sample C 6 3

[0128] According to the results in Table 2, it can be seen that the peanut powder prepared in Examples 1-2 is applied to the preparation of peanut butter, which has a strong roasted peanut aroma, no raw peanut flavor, no astringency, and at the same time, the peanut butter has a delicate texture and no sandy feeling.

[0129] Application Example 2

[0130] The peanut powder samples obtained from the above examples and comparative examples were prepared according to the formulation ratio of peanut milk beverage in Table 3. The milk powder, phosphate, and part of the sugar were dry-mixed evenly, dispersed in water, and the peanut powder was added while stirring. After stirring thoroughly, it was filtered through a 200-mesh sieve. The emulsifying stabilizer and the remaining sugar were dry-mixed and dispersed in water, stirred evenly and then filtered through a 100-mesh sieve. The above two parts of the filtrate were mixed evenly, heated and then homogenized in a homogenizer. After adjusting the pH to 6.5-7.0, secondary homogenization was carried out. After vacuum degassing, it was bagged, sterilized, and cooled to finally obtain the finished milk beverage. The sensory evaluation of the peanut milk beverage samples is shown in Table 4.

[0131] Table 3 Ingredients and Dosages of Peanut Milk Beverage

[0132] Name of raw and auxiliary materials Dosage / % Name of raw and auxiliary materials Dosage / % Peanut powder 1.5 Whole milk powder 2 Sucrose 10 Mono-glyceride 0.08 Sucrose ester 0.1 Xanthan gum 0.08 CMC-Na 0.12 Sodium polyphosphate 0.05

[0133] Table 4 Sensory Evaluation of Peanut Milk Beverage

[0134]

[0135] According to the results in Table 4, it can be seen that the peanut powder prepared in Example 1 is applied to the preparation of peanut milk beverage, which has a roasted peanut aroma, and at the same time, has a smooth taste, no powdery feeling, and does not stick to the mouth.

[0136] Application Example 3

[0137] Preparation process of chocolate: (1) Melt the cocoa butter into a liquid state at 45°C, and put the melted cocoa butter into a fine grinder; (2) After thoroughly mixing the powdered sugar, milk powder or peanut powder, add them to the fine grinder for fine grinding, and control the temperature within 50°C during the fine grinding process; (3) After the fine grinding is completed, the material is cooled to 35°C in the fine grinder, add soy lecithin, mix thoroughly, and then transfer the material to a holding tank; (4) The material is held, stirred, and deodorized in the holding tank for 12 hours; (5) Raise the temperature of the material to 45°C, stir evenly, and control the temperature at 29°C; (6) Pour into molds, vibrate and degas, place in a refrigerator at 6°C for refrigeration, and demold after solidification.

[0138] The peanut powder samples obtained from the above-mentioned examples and comparative examples were formulated according to the ingredients in Table 5 according to the above-mentioned chocolate preparation method to prepare chocolate samples, and the sensory evaluation of the chocolate samples was carried out. The results are shown in Table 6.

[0139] Table 5 Ingredients and proportions of chocolate

[0140] Ingredients (Peanut powder) experiment Control group Cocoa butter 50% 50％ Granulated sugar 29.5％ 29.5％ Milk powder - 20％ Peanut powder 20％ - Phospholipid 0.5％ 0.5％ Total 100％ 100％

[0141] Table 6 Sensory evaluation of chocolate

[0142]

[0143] According to the results in Table 6, it can be seen that when the peanut powder prepared in Example 1 was used to replace milk powder in the preparation of chocolate, the chocolate had regular shape, smooth and shiny surface, smooth taste, no powdery or granular feeling, and at the same time had the roasted peanut fragrance.

[0144] The above are only the preferred embodiments of the present invention, and are not intended to limit the scope of the essential technical content of the present invention. The essential technical content of the present invention is broadly defined in the scope of the claims of the application. Any technical entity or method completed by others, if it is exactly the same as that defined in the scope of the claims of the application, or an equivalent change, will be regarded as covered by the scope of the claims.

[0145] All documents mentioned in the present invention are cited herein as references, as if each document was cited separately as a reference. In addition, it should be understood that after reading the above content of the present invention, those skilled in the art can make various changes or modifications to the present invention, and these equivalent forms also fall within the scope defined by the appended claims of the present application.

Claims

1. A method for preparing peanut powder, characterized in that, The method comprises the following steps: 1) Pretreatment: Grinding defatted peanuts and sugar to obtain defatted peanut powder; 2) Shaping: Mixing defatted peanut powder and roasted peanuts at a mass ratio of (1 - 10):1 to obtain a mixture, adding 20% - 40% of the mass of the mixture of water for shaping to obtain a peanut biomass; 3) Drying: Drying the peanut biomass in step 2) to obtain peanut powder.

2. The preparation method according to claim 1, characterized in that, The method has one or more of the following features: A. The fat content of the defatted peanuts is ≤10%, preferably ≤7%; B. The defatted peanuts are obtained by low-temperature pressing for defatting; C. Based on the mass of the defatted peanuts, the dosage of the sugar is 2% - 8%, preferably 3% - 5%; D. The mass ratio of the defatted peanut powder to the roasted peanuts is (2 - 8):1; E. The roasting temperature of the roasted peanuts is 140 - 170°C, preferably 140 - 160°C; F. Based on the mass of the mixture, the addition amount of the water is 25% - 35%; G. The shaping is to extrude and crush the mixture added with water; preferably, the shaping is carried out by a pair-roll machine, a single-roll machine or a hydraulic compressor; H. After the peanut biomass is dried, it is also subjected to a pulverizing treatment.

3. A peanut powder, characterized in that, The peanut powder is prepared by the method described in any one of claims 1 - 2 Preferably, the total fat content in the peanut powder is 10 - 25%, more preferably 12 - 22%; preferably, the particle size D90 of the peanut powder is 40 - 120 μm, preferably 60 - 80 μm.

4. The peanut powder according to claim 3, wherein Based on the total fat mass in the peanut powder, the free fat content is 30 - 70%, preferably 40 - 60%.

5. A method for improving the taste of peanut powder, characterized in that, Control the total fat content in the peanut powder to be 10 - 25%, more preferably 12 - 22%; based on the total fat mass in the peanut powder, control the free fat content in the peanut powder to be 30 - 70%, preferably 40 - 60%.

6. The method according to claim 5, characterized in that The method is obtained by shaping a peanut raw material and water, and the peanut raw material comprises defatted peanut powder and roasted peanuts; Preferably, the dosage of the water is 20% - 40% of the mass of the peanut raw material.

7. A food, characterized in that, The food comprises the peanut powder described in any one of claims 3 - 4, or is prepared from the peanut powder described in any one of claims 3 - 4 as a raw material.

8. The food according to claim 7, characterized in that, The food has one or more of the following features: A. The food is a condiment, a beverage, a baked food, a puffed food or a frozen dessert; B. The food is a snack food or a health food; and C. The food contains one or more of flour, grease, milk powder, protein powder, soybean powder, baking powder and additives.

9. A peanut butter, characterized in that, The peanut butter contains the peanut powder described in any one of claims 3 - 4; preferably, based on the total mass of the peanut butter, the content of the peanut powder is 30% - 50%, preferably 35% - 45%.

10. A peanut milk beverage, characterized in that, The peanut milk beverage contains the peanut powder described in any one of claims 3 - 4; preferably, based on the total mass of the peanut milk beverage, the content of the peanut powder is 1% - 5%, preferably 1% - 3%.

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