Preparation method of low-sensitization flavored peanut butter

Abstract

The invention provides a preparation method of low-sensitization flavored peanut butter, and relates to the technical field of food processing. According to the preparation method of the peanut butter, natural plant raw materials rich in polyphenols, such as the orange peel powder, the cranberry powder, the green tea powder and the red Chinese wolfberry fruits, are added and are combined with sensitization protein in peanuts, so that the possibility of sensitization reaction caused by the sensitization protein of the peanuts is effectively reduced, and meanwhile, the flavor of the peanut butter is improved; the preparation of the low-sensitization flavored peanut butter product is realized, and the preparation method has a great development prospect in the peanut butter industry.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for making low-allergenic flavored peanut butter. Background Art

[0002] Peanut is one of the four most important oil crops in the world and is also a major oil and cash crop in my country. Peanut butter is rich in nutrition and has a unique flavor. It is widely used in various fields such as noodle products and hot pot dipping sauces, and is deeply loved by consumers. Peanut butter is not only rich in plant protein, but also rich in vitamins (niacin, vitamin E, etc.) and minerals.

[0003] However, as one of the most common food allergens, peanuts are widely present in the diet and are usually difficult to avoid completely. Even trace exposure can lead to severe allergic reactions and even endanger life. In most cases, peanut allergies persist for life, which has a great impact on the quality of life of patients and their families. Therefore, reducing the allergenicity of peanut butter is an urgent problem to be solved and a focus of attention in this field. Summary of the invention

[0004] The present invention aims to provide a method for preparing low-allergenic flavored peanut butter, wherein the peanut butter prepared by the method effectively reduces the allergenicity of peanut protein by adding natural plant raw materials.

[0005] In a first aspect, the present invention provides a method for preparing a hypoallergenic flavored peanut butter, comprising the following steps:

[0006] S1. Roast, peel and grind peanuts into powder, add natural plant raw materials and adjust pH to obtain peanut powder solution;

[0007] S2, adding additives to the peanut powder solution, grinding, drying and sterilizing to obtain hypoallergenic flavored peanut butter.

[0008] Optionally, the baking treatment in step S1 includes: baking at an upper temperature of 120° C.-160° C. and a lower temperature of 120° C.-160° C. for 8 min-12 min.

[0009] Optionally, the natural plant raw materials in step S1 account for 4wt%-10wt% of the mass of the peanut powder.

[0010] Optionally, the natural plant raw material in step S1 includes any one of orange peel powder, cranberry powder, green tea powder and red wolfberry.

[0011] Orange peel powder is rich in hesperidin, cranberry powder is rich in tannic acid, green tea powder is rich in catechins, and red wolfberry is rich in proanthocyanidins. These natural plant raw materials rich in polyphenols can combine with the allergenic proteins in peanuts, thereby reducing the possibility of allergic reactions caused by peanut allergenic proteins.

[0012] Optionally, the pH adjustment in step S1 includes: adjusting the pH to 8.0-10.0 with sodium hydroxide or adjusting the pH to 3.0-6.0 with hydrochloric acid, and adjusting to 6.5 after standing for 4h-6h.

[0013] Optionally, the specific pH adjustment depends on the properties of the natural plant raw material selected in step S1.

[0014] Adjusting the pH can change the higher-order structure of peanut protein, making it easier to combine with polyphenols in natural plant materials. At the same time, natural plant materials are more efficient in combining with peanut protein under acidic or alkaline conditions, ultimately effectively reducing the allergenicity of peanut allergenic protein.

[0015] Optionally, the additives in step S2 include emulsifier, sugar, salt and peanut oil.

[0016] Optionally, the emulsifier accounts for 1wt%-5wt% of the peanut butter.

[0017] Optionally, the emulsifier includes at least one of monoglyceride, sucrose fatty ester, glycerol fatty acid ester, sodium stearoyl lactylate, polyglycerol fatty acid ester and sorbitan monostearate.

[0018] Optionally, the sugar accounts for 1wt%-4wt% of the peanut butter.

[0019] Optionally, the salt accounts for 0.5wt%-3.0wt% of the peanut butter.

[0020] Optionally, the peanut oil accounts for 5wt%-10wt% of the peanut butter.

[0021] Optionally, the drying in step S2 includes baking in an oven at 60° C.-80° C. for 10 min-15 min.

[0022] Optionally, the sterilization in step S2 includes sterilizing in an autoclave at 100° C.-120° C. for 20 min-30 min.

[0023] Optionally, the grinding in step S1 and step S2 includes: grinding with a grinder 4 to 6 times, each time for 20 seconds to 30 seconds.

[0024] In a second aspect, the present invention provides an application of the above-mentioned production method in the preparation of hypoallergenic peanut butter. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly introduce the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments.

[0026] Figure 1The results of the allergenicity test of the peanut butter prepared in Examples 1 to 4 and the comparative example in the performance test of the present invention are shown. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical solutions and advantages of the present invention clearer, the present invention will be further described through the following embodiments in conjunction with the accompanying drawings. However, the following embodiments are illustrative and are only used to specifically describe the present invention rather than to limit the present invention.

[0028] The present invention provides a method for preparing a low-allergenic flavored peanut butter, comprising the following steps:

[0029] S1. Roast, peel and grind peanuts into powder, add natural plant raw materials and adjust pH to obtain peanut powder solution;

[0030] S2, adding additives to the peanut powder solution, grinding, drying and sterilizing to obtain hypoallergenic flavored peanut butter.

[0031] In some embodiments, the natural plant raw materials in step S1 account for 4wt%-10wt% of the peanut powder.

[0032] In some embodiments, the natural plant raw material in step S1 includes any one of orange peel powder, cranberry powder, green tea powder and red wolfberry.

[0033] In fact, when executing step S1, the following sub-steps are included:

[0034] S1.1. Select peanuts with full grains and no pests and diseases, bake at 120℃-160℃ on the upper side and 120℃-160℃ on the lower side for 8min-12min, cool and remove the red skin, then grind 4-6 times, each time for 20s-30s, to obtain peanut powder;

[0035] S1.2. After adding natural plant raw materials to the peanut powder, adjust the pH to 8.0-10.0 with sodium hydroxide or adjust the pH to 3.0-6.0 with hydrochloric acid, let it stand for 4h-6h and then adjust to 6.5, and heat at 60℃-70℃ for 10min-20min to obtain a peanut powder solution.

[0036] In some embodiments, the pH adjustment in step S1.2 depends on the properties of the natural plant raw material selected in step S1.

[0037] In some embodiments, the additives in step S2 include emulsifiers, sugar, salt and peanut oil.

[0038] In some embodiments, the emulsifier accounts for 1 wt%-5 wt% of the peanut butter.

[0039] In some embodiments, the emulsifier includes at least one of monoglyceride, sucrose fatty ester, glycerol fatty acid ester, sodium stearoyl lactylate, polyglycerol fatty acid ester and sorbitan monostearate.

[0040] In some embodiments, the sugar accounts for 1 wt%-4 wt% of the peanut butter.

[0041] In some embodiments, the salt accounts for 0.5 wt % to 3.0 wt % of the peanut butter.

[0042] In some embodiments, the peanut oil accounts for 5 wt % to 10 wt % of the peanut butter.

[0043] In fact, when executing step S2, the following sub-steps are included:

[0044] S2.1, adding additives to the peanut powder solution obtained in step S1.2 and grinding for 4-6 times, each time for 20s-30s, and baking at 60℃-80℃ for 10min-15min to obtain peanut butter;

[0045] S2.2, filling, sealing and sterilizing the peanut butter at 100° C.-120° C. for 20 min-30 min to obtain a low-allergenic flavored peanut butter.

[0046] The present invention also provides an application of the production method in preparing low-allergenic peanut butter.

[0047] Example 1

[0048] Embodiment 1 of the present invention provides a method for preparing a hypoallergenic flavored peanut butter, comprising the following steps:

[0049] S1.1. Select 100g of red-skinned peanuts with full grains and no pests and diseases, bake at 140℃ for 10min, remove the red skin after cooling, weigh 79g of peeled peanuts and grind them 4 times, grinding for 30s each time to obtain peanut powder;

[0050] S1.2, add 7g of orange peel powder to the peanut powder in step S1.1, adjust the pH to 9.0 with 0.1mol / L sodium hydroxide, homogenize and let stand for 4h, add 0.1mol / L hydrogen chloride to adjust the pH to 6.5, heat at 65°C for 15min to obtain a peanut powder solution;

[0051] S2.1. Add 4 g monoglyceride, 1 g salt, 3 g sugar and 6 g peanut oil to the peanut powder solution of step S1.2 and grind for 4 times, each time for 30 seconds. After grinding, dry at 65°C for 15 minutes to obtain peanut butter.

[0052] S2.2, filling and sealing the peanut butter in step S2.1, and sterilizing at 120° C. for 25 min to obtain hypoallergenic flavored peanut butter.

[0053] Example 2

[0054] Example 2 of the present invention provides a method for preparing a hypoallergenic flavored peanut butter, which is different from Example 1 in that:

[0055] The mass of the peanuts weighed in step S1.1 is 82 g;

[0056] The natural plant raw material added in step S1.2 is 8 g of cranberry powder;

[0057] In step S1.2, the pH of the solution is adjusted to 4.0 with 0.1 mol / L hydrochloric acid;

[0058] In step S2.1, the amount of monoglyceride added is 3 g, the amount of sugar added is 3 g, and the amount of peanut oil added is 5 g.

[0059] Example 3

[0060] Example 3 of the present invention provides a method for preparing a hypoallergenic flavored peanut butter, which is different from Example 1 in that:

[0061] The mass of the peanuts weighed in step S1.1 is 80 g;

[0062] The natural plant raw material added in step S1.2 is 5 g of green tea powder;

[0063] In step S2.1, the amount of monoglyceride added is 2 g, the amount of sugar added is 4 g, and the amount of peanut oil added is 8 g.

[0064] Example 4

[0065] Example 4 of the present invention provides a method for preparing a hypoallergenic flavored peanut butter, which is different from Example 1 in that:

[0066] The mass of peanuts weighed in step S1.1 is 83 g;

[0067] The natural plant raw material added in step S1.2 is 6 g of wolfberry powder;

[0068] In step S1.2, the pH of the solution is adjusted to 4.0 with 0.1 mol / L hydrochloric acid;

[0069] In step S2.1, the amount of monoglyceride added is 2 g, the amount of salt added is 0.5 g, and the amount of sugar added is 2 g.

[0070] Comparative Example

[0071] The comparative example of the present invention provides a method for preparing a low-allergenic flavored peanut butter, which is different from Example 1 in that:

[0072] The mass of peanuts weighed in step S1.1 is 87 g;

[0073] No natural plant raw materials are added in step S1.2;

[0074] No pH adjustment treatment is performed in step S1.2;

[0075] In step S2.1, the amount of monoglyceride added is 2 g, the amount of salt added is 1 g, the amount of sugar added is 4 g, and the amount of peanut oil added is 6 g.

[0076] Performance Testing

[0077] 1. Sensory evaluation

[0078] 10 professional tasters were selected to form a peanut butter sensory evaluation panel, and the peanut butters prepared in Examples 1 to 4 and the comparative example were subjected to sensory evaluation according to the scoring criteria. The results are shown in Table 1.

[0079] Table 1 Sensory scoring standards and evaluation results of peanut butter prepared in Examples 1 to 4 and Comparative Examples

[0080]

[0081]

[0082] 2. Sensitization Determination

[0083] 100 μL / well of peanut protein extract diluted to 10 μg / mL with coating buffer (0.015 mol / L Na2CO3, 0.035 mol / L NaHCO3, pH=9.6) was added to plate A, and the plate was taken out after standing overnight at 4°C. 300 μL of PBS-T washing solution (0.01 mol / L PBS, 0.05% Tween-20) was added to each well for washing for 5 min, and the washing was repeated 3 times. Then, 250 μL / well of blocking solution (PBS buffer containing 5% skim milk) was added, and the plate was blocked at 37°C for 2 h.

[0084] Blocking solution was added to plate B at 250 μL / well and blocked at 37°C for 2 h;

[0085] After removing the blocking solution from plate B, wash plate B with PBS-T for 3 times, dilute the peanut protein after heat processing of the peanut butter prepared in Examples 1 to 4 and the comparative example with PBS to 10 μg / mL, and then dilute the mixture in a 2-fold gradient, for a total of 5 concentration gradients, add the dilutions of each gradient into the well at 60 μL / well, and set an equal amount of PBS as a positive control group; then add 60 μL of peanut allergy patient serum diluted at 1:60 to each well, and replace the competitive protein and allergy patient serum with 120 μL PBS in the control group, and incubate at 37°C for 1 hour;

[0086] After washing plate A three times with PBS-T, 60 μL of the mixture in plate B was transferred to the corresponding wells of plate A and incubated at 37°C for 1 h;

[0087] After washing plate A three times with PBS-T, add 100 μL / well of biotinylated goat anti-human Ig E antibody diluted 1:5000 and incubate at 7°C for 1 h;

[0088] After the secondary antibody incubation, plate A was washed three times with PBS-T, and HRP-labeled avidin was added at 100 μL / well and incubated at 37°C for 1 h;

[0089] After the avidin incubation, wash plate A three times with PBS-T, add TMB colorimetric solution at 100 μL / well, react at 37°C in the dark for 15 min, add 50 μL 2 mol / L H2SO4 to each well to terminate the reaction, and use an ELISA reader to detect the absorbance of the sample at 450 nm. The results are as follows: Figure 1 As shown, the lower the IgE inhibition rate value, the weaker the allergenicity of the prepared peanut butter.

[0090] Although the embodiments of the present invention are described in detail above, it is obvious to those skilled in the art that various modifications and variations can be made to these embodiments. However, it should be understood that such modifications and variations are within the scope and spirit of the present invention as described in the claims. Moreover, the present invention described herein may have other embodiments and may be implemented or realized in a variety of ways.

Claims

1. A method for preparing a hypoallergenic flavored peanut butter, characterized in that: The following steps are involved: S1. Roast, peel and grind peanuts into powder, add natural plant raw materials and adjust pH to obtain peanut powder solution; S2, adding additives to the peanut powder solution, grinding, drying and sterilizing to obtain hypoallergenic flavored peanut butter.

2. The method according to claim 1, characterized in that: The baking treatment in step S1 includes: baking at an upper temperature of 120° C.-160° C. and a lower temperature of 120° C.-160° C. for 8 min-12 min.

3. The method according to claim 1, characterized in that: The natural plant raw materials in step S1 account for 4wt%-10wt% of the mass of the peanut powder; the natural plant raw materials include any one of orange peel powder, cranberry powder, green tea powder and red wolfberry.

4. The method according to claim 1, characterized in that: The pH adjustment in step S1 includes: adjusting the pH to 8.0-10.0 with sodium hydroxide or adjusting the pH to 3.0-6.0 with hydrochloric acid, and adjusting to 6.5 after standing for 4h-6h; the specific amount depends on the properties of the selected natural plant raw materials.

5. The method according to claim 1, characterized in that: The additives in step S2 include emulsifier, sugar, salt and peanut oil.

6. The method according to claim 5, characterized in that: The emulsifier accounts for 1wt%-5wt% of the mass of the peanut butter; the sugar accounts for 1wt%-4wt% of the mass of the peanut butter; the salt accounts for 0.5wt%-3.0wt% of the mass of the peanut butter; the peanut oil accounts for 5wt%-10wt% of the mass of the peanut butter; the emulsifier includes at least one of monoglyceride, sucrose fatty ester, glycerol fatty acid ester, sodium stearoyl lactylate, polyglycerol fatty acid ester and sorbitan monostearate.

7. The manufacturing method according to claim 1, characterized in that: In step S2: the drying includes baking in an oven at 60°C-80°C for 10min-15min; the sterilization includes sterilizing in an autoclave at 100°C-120°C for 20min-30min.

8. The manufacturing method according to claim 1, characterized in that: The grinding in step S1 and step S2 includes: grinding with a grinder 4 to 6 times, each time for 20 seconds to 30 seconds.

9. Use of the preparation method according to any one of claims 1 to 8 in preparing hypoallergenic peanut butter.

Images