A process for the manufacture of a delamination resistant peanut butter

Abstract

The present application belongs to the technical field of food processing, and particularly relates to a processing method of anti-layering peanut butter. The present application provides a processing method of peanut butter with excellent anti-layering effect and pure flavor. The method comprises the following steps in sequence: peanut pretreatment, three-stage temperature control microwave pretreatment, grinding homogenization, refining degassing, and filling sterilization, wherein the peanut pretreatment adopts a pH adjusting soaking liquid of a compound stabilizer to treat peanut kernels, and the subsequent gradient temperature control microwave treatment stabilizes the oil phase system, and then the peanut butter is obtained after grinding homogenization, vacuum degassing, and aseptic filling. The method has outstanding anti-layering and anti-oil separation effects, low stabilizer addition amount, no need to add hydrogenated oil and a large amount of emulsifier, can completely retain the original flavor of peanuts, has smooth and delicate taste, simple process, and can be easily realized in industrialized production, and can effectively prolong the shelf life of the product.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a processing method for anti-segregation peanut butter. Background Technology

[0002] Peanut butter is a semi-solid condiment made primarily from high-quality peanuts. Rich in protein, unsaturated fatty acids, and various vitamins and minerals, it boasts a rich flavor and delicate texture. Widely used in food processing and as a daily condiment, it is a popular food category both domestically and internationally. However, during the production and storage of traditional peanut butter, the peanut fat cells are damaged, causing a large amount of oil to separate. Due to differences in specific gravity and the incompatibility between the oil and non-oil phases, it is prone to stratification, with the upper layer separating and the lower layer settling and clumping. This not only severely damages the product's sensory appeal and spreadability but also leads to rapid oxidation and rancidity of the free oil, significantly shortening shelf life and reducing its commercial value.

[0003] To address the technical challenges of peanut butter's tendency to separate and separate oil, existing technologies often rely on adding emulsifiers, hydrogenated oils, or modifying processing techniques to improve system stability. Chinese patent CN1079122A discloses a method for producing a paste-like peanut butter without oil separation. This method involves adding an oil paste composed of hydrogenated oils, vegetable oils, and glucose fatty acid esters, combined with multiple fine grinding processes, homogenization using residual heat from processing, and rapid cooling and ripening to produce a paste-like peanut butter without oil separation. Chinese patent CN1692828A discloses a method for making a paste-like peanut butter by adding lipophilic emulsifiers and oil-soluble antioxidants, along with mist water spraying and low-temperature cooling and ripening, to achieve a peanut butter without separation. Chinese patent CN103815460A discloses a block-shaped peanut butter product and its preparation method. Using peanut butter as a base, it adds modified starch, carrageenan, sodium caseinate, and other colloids and protein stabilizers. The block-shaped product is obtained through sol mixing and cooling molding. While this improves stability and portability, it is only suitable for block-shaped products and cannot meet the production needs of traditional paste-like peanut butter. Furthermore, the amount of stabilizer added is relatively high. Chinese patent CN106262574A discloses a method for preparing peanut butter with long shelf life. It uses enzymatic hydrolysis combined with high-temperature and low-temperature treatment processes to improve the lipophilic properties of the solid phase, achieving 12 months without oil separation, stratification, or rancidity. This method relies on enzymatic hydrolysis and extreme temperature and pressure treatment, making the process complex and requiring advanced equipment, which is not conducive to industrial mass production.

[0004] In summary, existing peanut butter anti-separation technologies have the aforementioned shortcomings, making it difficult to meet the market's demand for high-quality peanut butter with strong stability, pure flavor, and simple processing. Therefore, developing a peanut butter processing technology with excellent anti-separation effect is of great practical significance. Summary of the Invention

[0005] The purpose of this invention is to overcome the defects in existing peanut butter production technology, such as easy separation of oil, high amount of stabilizer added, and damage to product flavor, and to provide a peanut butter processing method with excellent anti-separation effect and pure flavor.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A method for processing anti-segregation peanut butter includes the following steps: 1. Peanut pretreatment: Prepare a pH-adjusted soaking solution using purified water as the solvent, wherein the mass ratio of tragacanth gum to sodium caseinate is 1:2~1:3, and the total concentration is 3.0-5.0 g / L. Adjust the pH of the soaking solution to 5.8~6.2 using edible citric acid or sodium bicarbonate. Place the peeled peanut kernels in the soaking solution at a material-to-liquid ratio of 1:3.5 (w / v) and soak at a constant temperature of 30℃ for 1.5-3.5 hours. During the soaking period, stir at 300 r / min for 1 minute every 20 minutes. After soaking, filter and set aside.

[0007] 2. Temperature-controlled microwave pretreatment: The peanut kernels are subjected to three-stage temperature-controlled microwave treatment using a frequency conversion microwave device. The first stage is 320-380W, 50-60℃, 1-3min; the second stage is 520-580W, 70-75℃, 2-3min; and the third stage is 220-280W, 45-50℃, 0.5-1.5min. After treatment, the peanut kernels are filtered, washed, and drained.

[0008] 3. Grinding and homogenization: Put the microwaved peanuts into an emulsifying tank, add purified water at a rate of 1.0-1.5 kg / 100 kg of finished product to adjust the moisture content, grind them into a fine state using a colloid mill at 45-50℃, and then homogenize them twice under high pressure of 15-20 MPa, finely adjusting the pH to 6.0±0.2 to obtain the initial peanut butter product; 5.0-7.0 kg / 100 kg of white sugar and 0.3-0.5 kg / 100 kg of finished product can be added as needed.

[0009] 4. Refining and degassing: After the peanut butter is finely ground, it is degassed under vacuum at -0.08MPa and 40-45℃ for 5-10 minutes to remove air bubbles from the product.

[0010] 5. Filling and sterilization: After degassing, the peanut butter is pasteurized at 85℃ for 15 minutes, cooled to 40-45℃, and then aseptically filled and sealed to obtain the anti-separation peanut butter product.

[0011] Preferably, the optimal parameters for the three-stage temperature-controlled microwave pretreatment are: first stage 350W, 55℃, 1.5min; second stage 550W, 72℃, 2.5min; and third stage 250W, 48℃, 1min.

[0012] Preferably, the optimal mass ratio of tragacanth gum to sodium caseinate in the pH-adjusting soaking solution is 1:2.5, the optimal total concentration is 4.0 g / L, and the optimal pH of the soaking solution is 6.0.

[0013] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. Outstanding anti-stratification and anti-oil separation effect: This invention uses a combination of tragacanth gum and sodium caseinate as a stabilizer, combined with a soaking system of pH 5.8~6.2, and a three-stage gradient temperature-controlled microwave pretreatment to efficiently stabilize the oil phase system; under optimal conditions, the stratification rate can reach 1.65%, with no obvious stratification and oil separation, significantly extending the product shelf life.

[0014] 2. Excellent flavor and taste: This invention has a low amount of stabilizer added and does not add hydrogenated oils, large amounts of emulsifiers and other excipients, thus fully preserving the original flavor of peanuts. The taste is delicate and smooth, and the sensory score can reach 95 points or more. Detailed Implementation

[0015] To make the objectives and technical solutions of this invention clearer, the following embodiments are provided for further explanation. However, the scope of protection of this invention is not limited to these embodiments; the embodiments are merely for illustrative purposes. Those skilled in the art should understand that any changes or equivalent substitutions that do not depart from the concept of this invention are included within the scope of protection of this invention.

[0016] Example 1: Processing method for anti-segregation peanut butter 1. Peanut pretreatment: Prepare a pH-adjusted soaking solution using purified water as the solvent. The mass ratio of tragacanth gum to sodium caseinate is 1:2.5, and the total concentration is 4.0 g / L. Adjust the pH of the soaking solution to 6.0 using edible citric acid. Place the peeled peanut kernels in the soaking solution with a material-to-liquid ratio of 1:3.5 (w / v). Soak at a constant temperature of 30℃ for 2.5 hours. During the soaking period, stir once every 20 minutes at a speed of 300 r / min, with each stirring time lasting 1 minute.

[0017] 2. Temperature-controlled microwave pretreatment: A variable frequency microwave device is used to perform three-stage temperature-controlled microwave treatment on the drained peanut kernels. The specific process parameters are as follows: the first stage is 350W, 55℃, 1.5min; the second stage is 550W, 72℃, 2.5min; the third stage is 250W, 48℃, 1min. After filtration, the peanut kernels are washed with pure water to remove any residual soaking liquid from their surface.

[0018] 3. Grinding and homogenization: Microwave-treated peanuts are placed in an emulsifying tank, and purified water is added to adjust the moisture content. The amount of purified water used is 1.25 kg / 100 kg of finished product. Then, the mixture is put into a colloid mill and ground at 47°C until it passes through a 100-mesh (0.15 mm) test sieve with a residue of ≤0.5%. High-pressure homogenization is then carried out at 15 MPa for two times. Finally, the pH is adjusted to 6.0 with edible citric acid to obtain a fine and uniform initial peanut butter product. At the same time, 6.0 kg of white sugar and 0.4 kg of salt are added per 100 kg of finished product and stirred until completely dissolved.

[0019] 4. Refining and Degassing: The initial peanut butter is finely ground so that it passes through a 120-mesh (0.125mm) test sieve with a residue of ≤0.3%; then it is subjected to vacuum degassing treatment, with the vacuum degree controlled at -0.08MPa, the degassing temperature at 42.5℃, and the degassing time at 7.5min to remove air bubbles from the peanut butter.

[0020] 5. Filling and sterilization: The degassed peanut butter is sterilized by pasteurization at 85℃ for 15min. After sterilization, it is cooled to 42.5℃ and filled in a sterile environment. It is then sealed immediately after filling to obtain the anti-separation peanut butter product.

[0021] Example 2: Processing method for anti-segregation peanut butter 1. Peanut pretreatment: Prepare a pH-adjusted soaking solution using purified water as the solvent. The mass ratio of tragacanth gum to sodium caseinate is 1:2, and the total concentration is 3.0 g / L. Adjust the pH of the soaking solution to 5.8 using sodium bicarbonate. Place the peeled peanut kernels in the soaking solution with a material-to-liquid ratio of 1:3.5 (w / v). Soak at a constant temperature of 30℃ for 1.5 hours. During the soaking period, stir once every 20 minutes at a speed of 300 r / min, with each stirring time lasting 1 minute.

[0022] 2. Temperature-controlled microwave pretreatment: A variable frequency microwave device is used, with three-stage process parameters: Stage 1: 320W, 50℃, 1min; Stage 2: 520W, 70℃, 2min; Stage 3: 220W, 45℃, 0.5min, followed by filtration and washing.

[0023] 3. Grinding and homogenization: Microwave-treated peanut kernels are put into an emulsification tank, and purified water is added to adjust the humidity. The amount of purified water used is 1.0 kg / 100 kg of finished product. The mixture is then put into a colloid mill and ground at 45℃ until it passes through a 100-mesh (0.15 mm) test sieve with a residue of ≤0.5%. The mixture is then homogenized twice under high pressure at 20 MPa. The pH is then finely adjusted to 5.8 to obtain the initial peanut butter product. 5.0 kg of white sugar and 0.3 kg of salt are added per 100 kg of finished product and stirred until dissolved.

[0024] 4. Refining and degassing: Grind the initial peanut butter product until it passes through a 120-mesh (0.125mm) test sieve with a residue of ≤0.3%. Then, perform vacuum degassing treatment with a vacuum degree of -0.08MPa, a degassing temperature of 40℃, and a degassing time of 5min.

[0025] 5. Filling and sterilization: Pasteurize at 85℃ for 15min, cool to 40℃, then aseptically fill and seal to obtain the finished product.

[0026] Example 3: Processing method for anti-segregation peanut butter 1. Peanut pretreatment: Prepare a pH-adjusted soaking solution using purified water as the solvent. The mass ratio of tragacanth gum to sodium caseinate is 1:3, and the total concentration is 5.0 g / L. Adjust the pH of the soaking solution to 6.2 using edible citric acid. Place the peeled peanut kernels in the soaking solution, with a peanut kernel to soaking solution ratio of 1:3.5 (w / v). Soak at a constant temperature of 30℃ for 3.5 hours. During the soaking period, stir once every 20 minutes at a speed of 300 r / min, with each stirring time lasting 1 minute. After soaking, set aside for later use.

[0027] 2. Temperature-controlled microwave pretreatment: A variable frequency microwave device is used, with three-stage process parameters: the first stage is 380W, 60℃, 3min; the second stage is 580W, 75℃, 3min; and the third stage is 280W, 50℃, 1.5min, followed by filtration and washing.

[0028] 3. Grinding and homogenization: Microwave-treated peanut kernels are put into an emulsification tank, and purified water is added to adjust the humidity. The amount of purified water used is 1.5 kg / 100 kg of finished product. The mixture is then put into a colloid mill and ground at 50°C until it passes through a 100-mesh (0.15 mm) test sieve with a residue of ≤0.5%. The mixture is then homogenized twice under high pressure at 15 MPa. The pH is then finely adjusted to 6.2 to obtain the initial peanut butter product. 7.0 kg of white sugar and 0.5 kg of salt are added per 100 kg of finished product and stirred until dissolved.

[0029] 4. Refining and degassing: Grind the initial peanut butter product until it passes through a 120-mesh (0.125mm) test sieve with a residue of ≤0.3%. Then, perform vacuum degassing treatment with a vacuum degree of -0.08MPa, a degassing temperature of 45℃, and a degassing time of 10min.

[0030] 5. Filling and sterilization: Pasteurize at 85℃ for 15min, cool to 45℃, then aseptically fill and seal to obtain the finished product.

[0031] Table 1 Performance Indicators of Peanut Butter in Examples 1-3 Synergistic screening experiment of tragacanth gum, sodium caseinate, and pH. I. Experimental Objective The system screened the optimal types of tragacanth gum, sodium caseinate, and similar compounds, and determined the optimal synergistic combination of the three based on the pH value of the soaking solution to maximize the anti-separation and anti-oil separation properties of peanut butter.

[0032] II. Basic Experimental Conditions 1. Experimental Materials Peeled peanut kernels, tragacanth gum, xanthan gum, guar gum, gum arabic, konjac gum, sodium caseinate, soy protein isolate, whey protein isolate, pea protein, edible gelatin, edible citric acid, sodium bicarbonate, purified water, white sugar, and salt.

[0033] 2. Experimental Equipment Variable frequency microwave equipment, constant temperature soaking chamber, colloid mill, high pressure homogenizer, vacuum degassing tank, high speed centrifuge, pH meter, electronic balance, and stratification rate measuring device.

[0034] 3. Fixed processing technology Peanut soaking → Three-stage temperature-controlled microwave pretreatment → Grinding and homogenization → Refining and degassing → Pasteurization at 85℃ for 15 min → Aseptic filling 4. Core Evaluation Indicators Delamination rate: After standing at room temperature for 30 days, the ratio of upper oil layer height to total height is 100% (the lower the value, the better the anti-delamination effect).

[0035] Oil separation rate: Centrifuge at 3000 r / min for 15 min, and calculate the oil separation mass / sample mass × 100% (the lower the value, the better the stability).

[0036] Sensory evaluation: texture, smoothness, peanut flavor (out of 100).

[0037] III. Single-factor screening experiment Experiment 1 Experimental Design Fixed conditions: protein stabilizer = sodium caseinate, colloid:protein mass ratio = 1:2.5, total concentration = 4.0 g / L, soaking solution pH = 6.0, material-to-liquid ratio 1:3.5, soaking at 30℃ for 2.5 h, and other processes remain unchanged.

[0038] Five groups of colloidal variables were set: tragacanth gum, xanthan gum, guar gum, gum arabic, and konjac gum.

[0039] Table 2 Results of Experiment 1 Experimental conclusions Astragalus gum has the best anti-stratification effect, the most delicate taste, and the purest flavor, making it the optimal choice.

[0040] Experiment 2 Experimental Design Fixed conditions: hydrophilic colloid = tragacanth gum, colloid:protein ratio = 1:2.5, total concentration = 4.0 g / L, soaking solution pH = 6.0, other processes remain unchanged.

[0041] Five protein variables were set up: sodium caseinate, soy protein isolate, whey protein isolate, pea protein, and edible gelatin.

[0042] Experimental results Table 3 Results of Experiment 2 Experimental conclusions Sodium caseinate and tragacanth gum exhibit the best synergistic stability, are odorless, and have a smooth texture, making them the optimal choice.

[0043] Experiment 3: Single-factor screening of soaking solution pH Experimental Design Fixed conditions: hydrophilic colloid = tragacanth gum, protein stabilizer = sodium caseinate, colloid:protein ratio = 1:2.5, total concentration = 4.0 g / L, and other processes remain unchanged.

[0044] Set the pH gradient as follows: 5.0, 5.4, 5.8, 6.0, 6.2, 6.6, 7.0.

[0045] Experimental results Table 4. Results of pH screening of soaking solution Experimental conclusions The optimal pH range is 5.8 to 6.2, with the most stable binding between colloids and proteins at pH 6.0, resulting in the best anti-stratification effect.

[0046] IV. Three-Factor Orthogonal Synergistic Optimization Experiment 1. Experimental Design Based on the univariate results, core candidate factors were selected, and L9(3) was used. 4 An orthogonal array is used, with the stratification rate as the core evaluation indicator, to select the optimal synergistic combination of the three.

[0047] Table 5 Factor Level Table 2. Results of the orthogonal experiment Table 6. Results of Orthogonal Experiments 3. Range Analysis Conclusion Factors affecting the order of importance: type of hydrocolloid > type of protein stabilizer > pH.

[0048] Optimal synergistic combination: A1B1C2 (Astragalus gum + sodium caseinate + pH 6.0).

[0049] V. Optimal Combination Repeated Verification Experiment Experimental Design The optimal combination was adopted: tragacanth gum: sodium caseinate = 1:2.5, total concentration 4.0 g / L, soaking solution pH 6.0, and three sets of verification experiments were carried out in parallel.

[0050] Verification results Table 7 Results of Repeatability Experiments Verification conclusions There were no significant differences among the three sets of experimental data, and the optimal combination of processes was stable and highly repeatable.

[0051] VI. Experimental Conclusions Through multi-group screening and synergistic validation based on three factors: colloid type, protein type, and pH: 1. Astragalus gum is superior to xanthan gum, guar gum, gum arabic, and konjac gum.

[0052] 2. Sodium caseinate is superior to soy protein isolate, whey protein isolate, pea protein, and gelatin.

[0053] 3. Optimal pH: 6.0 (range 5.8~6.2).

[0054] 4. With the synergistic effect of the three factors, the peanut butter has a separation rate of ≤1.67% and an oil separation rate of ≤1.04%. After standing at room temperature for 30 days, there is no obvious separation or oil separation. The taste is delicate and the peanut flavor is pure.

[0055] Experiment on the number of temperature-controlled microwave pretreatment stages and the selection of process parameters I. Experimental Objective The effects of single-stage, two-stage, and three-stage microwave pretreatment on peanut butter's resistance to stratification and oil separation were compared to screen the optimal number of treatment stages and process parameters.

[0056] II. Basic Experimental Conditions Experimental materials: peeled peanut kernels, tragacanth gum, sodium caseinate, edible citric acid, white sugar, salt, and purified water.

[0057] Experimental equipment: frequency conversion microwave equipment, constant temperature soaking chamber, colloid mill, high pressure homogenizer, vacuum degassing tank, and stratification rate measuring device.

[0058] Fixed process: Peanut optimal pretreatment (astragalus gum: sodium caseinate = 1:2.5, total concentration 4.0 g / L, pH 6.0, soaking at 30℃ for 2.5 h) → microwave pretreatment → grinding and homogenization → refining and degassing → pasteurization at 85℃ for 15 min → aseptic filling.

[0059] Evaluation indicators Delamination rate: After standing at room temperature for 30 days, the ratio of upper oil layer height to total height is calculated as follows: (The lower the value, the better the anti-delamination effect). Oil separation rate: Centrifuge at 3000 r / min for 15 min, and calculate as oil separation mass / sample mass × 100% (the lower the value, the better the system stability). III. Phased Screening Experiment (I) Single-stage microwave pretreatment screening experiment Using single power, temperature, and time parameters, covering the range of conventional microwave processing parameters, we explored the effect of single-stage preprocessing.

[0060] Table 8. Effects of single-stage microwave pretreatment Table 8 shows that no matter how the single-stage parameters are adjusted, the stratification rate is greater than 7.8% and the oil separation rate is greater than 4.9%. Single-stage microwave treatment cannot solve the problem of oil separation in peanut butter stratification, and conventional single-stage treatment is not practical.

[0061] (II) Two-stage microwave pretreatment screening experiment A two-stage power / temperature / time combination was used to simulate a conventional two-stage microwave process to explore the effect of the two-stage pretreatment.

[0062] Table 9. Effects of Two-Stage Microwave Pretreatment Table 9 shows that the two-stage method is better than the single-stage method, but the stratification rate is still >4.3% and the oil separation rate is >2.7%. The two-stage microwave method cannot meet the requirements for high-quality anti-stratification, and the conventional two-stage treatment still has obvious defects.

[0063] (III) Three-stage microwave pretreatment screening experiment Table 10 Effects of Three-Stage Microwave Preprocessing Table 10 shows that the three-stage temperature-controlled microwave pretreatment has significantly better anti-stratification and anti-oil separation effects than the single / double stage. The optimal parameters are 350W / 55℃ / 1.5min + 550W / 72℃ / 2.5min + 250W / 48℃ / 1min, with a stratification rate of 1.65% and an oil separation rate of 1.02%, achieving the best results.

[0064] IV. Repeatability Verification Experiment Table 11 Results of Repeated Experiments Table 11 shows that the optimal three-stage microwave parameters of the present invention have been repeatedly verified, and the data are stable with no significant differences, indicating high process repeatability and reliability.

[0065] V. Experimental Conclusions Conventional single-stage and two-stage microwave pretreatments in this field result in high stratification and oil separation rates, failing to meet the requirements for anti-stratification in peanut butter. This invention features a unique three-stage gradient temperature-controlled microwave process (low-temperature preheating → high-temperature cell disruption → low-temperature stabilization), which effectively stabilizes the oil phase system.

Claims

1. A method for processing anti-segregation peanut butter, characterized in that, The processing method includes the following steps: (1) Peanut pretreatment: Prepare a pH-adjusted soaking solution containing tragacanth gum and sodium caseinate, and soak the peeled peanut kernels in the soaking solution at a constant temperature; (2) Temperature-controlled microwave pretreatment: Three-stage temperature-controlled microwave treatment is carried out using frequency conversion microwave equipment, including filtration, washing, and draining; (3) Grinding and homogenization: Microwave-treated peanut kernels are put into an emulsification tank, purified water is added to adjust the moisture content, and the mixture is ground by a colloid mill, homogenized under high pressure and pH fine-tuned to obtain a fine and uniform initial peanut butter product. (4) Refining and degassing: After the peanut butter is finely ground, it is degassed under vacuum. (5) Sterilization and filling: sterilization, aseptic filling, sealing, and obtaining the finished product.

2. The processing method according to claim 1, characterized in that, The pH-adjusted soaking solution in step (1) is prepared as follows: using purified water as solvent, the mass ratio of tragacanth gum to sodium caseinate is 1:2~1:3, the total concentration is 3.0-5.0g / l, and the pH of the soaking solution is adjusted to 5.8~6.2 using edible citric acid or sodium bicarbonate.

3. The processing method according to claim 1, characterized in that, The soaking conditions described in step (1) are as follows: the ratio of peanut kernels to soaking liquid is 1:3.5 (w / v), the soaking temperature is 30℃, the soaking time is 1.5-3.5h, and the mixture is stirred once every 20min at a speed of 300r / min, with each stirring session lasting 1min.

4. The processing method according to claim 1, characterized in that, The three-stage process parameters of the temperature-controlled microwave pretreatment in step (2) are as follows: the first stage is 320-380W, 50-60℃, 1-3min; the second stage is 520-580W, 70-75℃, 2-3min; and the third stage is 220-280W, 45-50℃, 0.5-1.5min.

5. The processing method according to claim 1, characterized in that, The three-stage process parameters of the temperature-controlled microwave pretreatment in step (2) are as follows: first stage 350W, 55℃, 1.5min; second stage 550W, 72℃, 2.5min; third stage 250W, 48℃, 1min.

6. The processing method according to claim 1, characterized in that, In step (3), pure water is added during grinding, with a dosage of 1.0-1.5 kg / 100 kg of finished product; a colloid mill is used for grinding, and the grinding temperature is controlled at 45-50℃; high-pressure homogenization is carried out at a pressure of 15-20 MPa, and homogenization is performed twice; Adjust the pH to 6.0 ± 0.

2.

7. The processing method according to claim 1, characterized in that, The vacuum degree of vacuum degassing in step (4) is -0.08MPa, the degassing time is 5-10min, and the degassing temperature is controlled at 40-45℃.

8. The processing method according to claim 1, characterized in that, Step 5 is as follows: pasteurize at 85℃ for 15 minutes, cool to 40-45℃, aseptically fill, and seal.

9. The processing method according to claim 1, characterized in that, In the grinding step described in step 3, white sugar may also be added. The amount of white sugar used is 5.0-7.0 kg per 100 kg of finished product.

10. The processing method according to claim 1, characterized in that, Salt may also be added during the grinding step described in step 3. The amount of salt used is 0.3-0.5 kg per 100 kg of finished product.

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