Garlic essential oil microcapsule peanut butter and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and relates to garlic essential oil microcapsule peanut butter and a preparation method thereof.The preparation method specifically comprises the steps that original peanut sauce serves as a substrate, butter accounting for 11.5%-13.5% of the original peanut sauce, salt accounting for 1.0%-1.4% of the original peanut sauce and white granulated sugar accounting for 2.5%-3.5% of the original peanut sauce are added, then the mixture is placed in a water bath at the temperature of 90 DEG C to be melted, and after melting, the garlic essential oil microcapsule peanut butter is obtained; adding monoglyceride and welan gum which account for 2% of the total amount, continuously performing water bath for 2 minutes, then taking out, adding garlic essential oil microcapsules which account for 0.5-1.5% of the peanut raw sauce, putting into a water bath at 84-90 DEG C, heating and stirring for 10-14 minutes by adopting an electric stirrer at a rotating speed of 550-650r / min, putting into a pre-sterilized glass bottle after uniformly stirring, and cooling in a refrigerator at 4 DEG C, so as to obtain a finished product. The stable garlic essential oil microcapsule peanut butter is obtained. The antioxidant performance of the peanut butter is improved while the taste of the peanut butter is enriched, and the centrifugal oil separation rate of the peanut butter is reduced.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and relates to peanut butter and a preparation method thereof, in particular to garlic essential oil microcapsule peanut butter and a preparation method thereof. Background Art

[0002] Peanut butter products in the Chinese market are small in scale, single in variety, and low in taste. In addition, domestic sauces are mainly used as condiments and the amount consumed at one time is not large. Most peanut butters on the market do not have additional stabilizers added for protection, which makes peanut butter products more susceptible to oxidation and oil-sauce separation after opening.

[0003] Therefore, finding a peanut butter with rich taste, high antioxidant properties and low centrifugal oil separation rate is still a major problem that needs to be solved. Summary of the invention

[0004] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a garlic essential oil microcapsule peanut butter and a preparation method thereof, which can enrich the taste of the peanut butter while improving its antioxidant performance and reducing its centrifugal oil separation rate.

[0005] In order to achieve the above object, the present invention provides the following technical solutions: A method for preparing peanut butter with garlic essential oil microcapsules is characterized in that the method comprises the following steps: using peanut butter as a base, adding butter accounting for 11.5-13.5% of the peanut butter, salt accounting for 1.0-1.4% of the peanut butter, and white granulated sugar accounting for 2.5-3.5% of the peanut butter, and then placing the mixture in a water bath at 84-90°C for melting; after melting, heating and stirring the mixture at a speed of 550-650 r / min for 8-12 min with an electric stirrer; adding monoglyceride and welan gum accounting for 2% of the total amount after stirring evenly; taking the mixture out after continuing the water bath for 2 min, adding garlic essential oil microcapsules accounting for 0.5-1.5% of the peanut butter, and then placing the mixture in a water bath at 84-90°C; heating and stirring the mixture at a speed of 550-650 r / min for 10-14 min with an electric stirrer; and placing the mixture in a pre-sterilized glass bottle after stirring evenly and cooling the mixture in a refrigerator at 4°C to obtain a stable peanut butter with garlic essential oil microcapsules.

[0007] Preferably, the ratio of monoglyceride to welan gum is 3.98:1.

[0008] Preferably, peanut butter is used as the base, and garlic essential oil microcapsules accounting for 1% of the peanut butter, butter accounting for 12.5% ​​of the peanut butter, salt accounting for 1.2% of the peanut butter, and white granulated sugar accounting for 3% of the peanut butter are added.

[0009] Preferably, the mixture is placed in a water bath at 87° C. and heated and stirred at a speed of 600 r / min for 12 min using an electric stirrer.

[0010] In addition, the present invention also provides a garlic essential oil microcapsule peanut butter, which is characterized in that it is prepared by adopting the above-mentioned preparation method.

[0011] Compared with the prior art, the garlic essential oil microcapsule peanut butter and the preparation method thereof of the present invention have one or more of the following beneficial technical effects: 1. The present invention adds garlic essential oil microcapsules to peanut butter. Compared with peanut butter without garlic essential oil microcapsules, the DPPH clearance rate is increased by about 53%, and the ABTS clearance rate is increased by about 26%, so that the peanut butter tastes richer. In addition, the addition of garlic essential oil microcapsules can improve the antioxidant performance of peanut butter.

[0012] 2. The present invention adds a stabilizer to the peanut butter, and adopts a compound stabilizer. Compared with pure peanut butter, the centrifugal oil separation rate is reduced by about 64%, the sedimentation oil separation rate is also significantly reduced, and the spreadability of the peanut butter is improved. DETAILED DESCRIPTION

[0013] The present invention is further described below in conjunction with embodiments, and the contents of the embodiments are not intended to limit the protection scope of the present invention.

[0014] The present invention relates to a method for preparing garlic essential oil microcapsule peanut butter, which comprises the following steps: In the present invention, peanut butter is used as a base, butter accounting for 11.5-13.5% of the peanut butter, salt accounting for 1.0-1.4% of the peanut butter, and white sugar accounting for 2.5-3.5% of the peanut butter are added to the peanut butter, and the mixture is placed in a water bath at 84-90° C. and heated and stirred with an electric stirrer to form a mixture.

[0015] Preferably, peanut butter is used as a base, and garlic essential oil microcapsules accounting for 1% of the peanut butter, butter accounting for 12.5% ​​of the peanut butter, salt accounting for 1.2% of the peanut butter, and white sugar accounting for 3% of the peanut butter are added to the peanut butter. After a lot of experiments and studies, it is found that adding ingredients in this proportion can obtain the best taste.

[0016] More preferably, during stirring, the mixture is placed in a water bath at 84-90°C and heated and stirred for 10 minutes at a speed of 600 r / min using an electric stirrer. Using such a temperature, stirring speed and time can make the stirring more uniform and save time, energy and cost.

[0017] The uniformly stirred compound peanut butter is very unstable and is prone to oil-sauce separation. Therefore, in the present invention, a stabilization treatment is performed on the compound peanut butter.

[0018] Specifically, 2% of the total amount of monoglyceride and welan gum and 0.5-1.5% of the garlic essential oil microcapsules in the original peanut butter were added to the compound peanut butter, and then placed in a 84-90°C water bath, heated and stirred at a speed of 550-650r / min for 10-14min using an electric stirrer, and after stirring evenly, placed in a pre-sterilized glass bottle and cooled in a refrigerator at 4°C to obtain a stable peanut butter with garlic essential oil microcapsules.

[0019] In the present invention, since garlic essential oil microcapsules are added to peanut butter, the DPPH clearance rate is increased by about 53% and the ABTS clearance rate is increased by about 26% compared with peanut butter without garlic essential oil microcapsules, making the peanut butter taste richer. In addition, the addition of garlic essential oil microcapsules can improve the antioxidant properties of peanut butter. In addition, water bath heating is used during the stirring process to reduce the viscosity of the peanut butter, making it easier to stir evenly.

[0020] In the present invention, stabilizers (monoglyceride and welan gum) are added to peanut butter, and the centrifugal oil separation rate is reduced by about 64% compared with pure peanut butter, and the sedimentation oil separation rate is also significantly reduced, while the spreadability of the peanut butter is improved. At the same time, under the condition of a certain total amount, the effect of monoglyceride and welan gum on the oil separation rate after compounding is better than that of single use, so the monoglyceride and welan gum compounded in the present invention can better reduce the oil separation rate.

[0021] Meanwhile, in the present invention, the ratio of monoglyceride to welan gum is 3.98: 1. The use of monoglyceride and welan gum in this ratio can better reduce the oil separation rate when the amount of stabilizer is small.

[0022] Preferably, during stirring, the mixture is placed in a water bath at 87°C and heated and stirred at 600 r / min for 12 minutes using an electric stirrer. Using such a temperature, stirring speed and time can make the stirring more uniform and save time, energy and cost.

[0023] The garlic essential oil microcapsule peanut butter prepared by the preparation method of the present invention not only enriches the taste of the peanut butter, but also improves its antioxidant performance and reduces its centrifugal oil separation rate.

[0024] The above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is impossible to list all the embodiments here. Any obvious changes or modifications derived from the technical solution of the present invention are still within the scope of protection of the present invention.

Claims

1. A method for preparing garlic essential oil microcapsule peanut butter, characterized in that: Specifically, peanut butter is used as a base, butter accounting for 11.5-13.5% of the peanut butter, salt accounting for 1.0-1.4% of the peanut butter, and white sugar accounting for 2.5-3.5% of the peanut butter are added, and then the mixture is placed in a water bath at 84-90°C for melting. After melting, an electric stirrer is used to heat and stir at a speed of 550-650 r / min for 8-12 minutes, and after stirring evenly, monoglyceride and welan gum accounting for 2% of the total amount are added, and the mixture is taken out after continuing to be in a water bath for 2 minutes, and garlic essential oil microcapsules accounting for 0.5-1.5% of the peanut butter are added, and then the mixture is placed in a water bath at 84-90°C, and an electric stirrer is used to heat and stir at a speed of 550-650 r / min for 10-14 minutes. After stirring evenly, the mixture is placed in a pre-sterilized glass bottle and cooled in a refrigerator at 4°C to obtain a stable peanut butter with garlic essential oil microcapsules.

2. The method for preparing garlic essential oil microcapsule peanut butter according to claim 1, characterized in that: In the step 2), the ratio of monoglyceride to welan gum is 3.98:

1.

3. The method for preparing garlic essential oil microcapsule peanut butter according to claim 1, characterized in that: Peanut butter is used as the base, and garlic essential oil microcapsules accounting for 1% of the peanut butter, butter accounting for 12.5% ​​of the peanut butter, salt accounting for 1.2% of the peanut butter, and white sugar accounting for 3% of the peanut butter are added.

4. The method for preparing garlic essential oil microcapsule peanut butter according to claim 1, characterized in that: The mixture was placed in a water bath at 87°C and heated and stirred at 600 r / min for 12 min using an electric stirrer.

5. A garlic essential oil microcapsule peanut butter, characterized in that: The invention discloses a method for preparing the bismuth-containing slurry by using the method described in any one of claims 1 to 5.