A method for preparing a soybean peanut butter
By employing homogenization and closed-loop reactor roasting processes, the taste and color problems of traditional soybean paste and peanut butter have been solved, resulting in soybean and peanut butter with rich flavor, bright color, and efficient production, making it suitable for industrial applications.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Filing Date
- 2026-06-02
- Publication Date
- 2026-07-14
AI Technical Summary
Traditional soybean paste and peanut butter have shortcomings in taste, such as a single aroma, dull color, low production efficiency, and browning and aroma loss caused by traditional frying processes.
By employing a process combining homogenization and low-temperature baking with a closed reaction vessel, soybeans and peanuts are evenly mixed, and appropriate amounts of salt, sugar, and spices are added. The process involves controlling micro-pressure and temperature to achieve automated temperature and pressure control, resulting in a soybean and peanut butter with rich flavor and bright color.
This yielded soybean and peanut butter with rich flavor layers, harmonious taste, bright and stable color, improved production efficiency, suitability for continuous industrial production, and controllable costs.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention relates to the field of condiment processing technology, and more specifically, to a method for preparing soybean peanut butter. Background Technology
[0002] Soybean paste and peanut butter are both common single products in the condiment industry. Traditional soybean paste is made by fermenting and roasting soybeans as a single ingredient. It has a rich flavor but a single aroma. In addition, the traditional open-top jacketed pan roasting process results in uneven heating and long contact with air, which can easily cause the paste to turn brown and black and lose its aroma. Traditional peanut butter has a rich flavor but is too oily and can be greasy when eaten alone. Both are made from a single ingredient and cannot combine the richness of soybeans with the roasted aroma of peanuts. Summary of the Invention
[0003] This invention provides a method for preparing soybean peanut butter, which solves the taste defects of traditional single soybean paste and peanut butter, as well as the problems of dark color, loss of aroma and low production efficiency caused by traditional roasting process. It obtains soybean peanut butter with rich flavor, bright and oily color and harmonious and non-greasy taste, while achieving the effect of process simplification and adaptability to industrial continuous production.
[0004] In a first aspect, the present invention provides a method for preparing soybean peanut butter, comprising the following steps: The fermented soybean paste is homogenized to remove hard lumps and make the base material uniform in texture; the cooked peanut raw material is coarsely crushed after being roasted at low temperature and then ground into paste. Add the pre-treated fermented soybean paste and coarsely crushed peanut butter into a mixing tank, add water, and stir at room temperature for 10-15 minutes until the materials are evenly mixed to form a preliminary mixture. The initial mixture is transferred to a sealed reactor, and edible salt, white sugar, and spices are added. After sealing the reactor, the process parameters are adjusted as follows: micro-pressure 0.02-0.06 MPa, frying temperature 100-105℃, stirring speed 30-50 r / min, and continuous frying for 20-35 min; the temperature is controlled by the reactor jacket during the frying process. The product is quickly sterilized, filled, and sealed to obtain the finished soybean peanut butter.
[0005] Preferably, the raw materials consist of the following components by weight: 70-85 parts fermented soybean base, 15-30 parts cooked peanut raw material, 3-8 parts edible salt, 2-6 parts white sugar, and 0.1-0.5 parts spices.
[0006] Preferably, the spices are one or more of star anise, cinnamon, and Sichuan pepper.
[0007] Preferably, in step (1), the peanut roasting temperature is 130~150℃ and the time is 20~30min.
[0008] Preferably, in step (2), the weight ratio of fermented soybean paste, coarsely crushed peanut paste and water is 3~5:5~8:1~2.
[0009] Preferably, in step (2), the cone penetration of the initial mixture is controlled to be 200~300mm.
[0010] Preferably, in step (1), the fermentation time of the fermented soybean substrate is 30 to 90 days.
[0011] Preferably, in step (4), the sterilization pressure is 0.05~0.1MPa, the temperature is 90℃, and the time is 20 min.
[0012] In summary, the present invention has the following beneficial effects: The soybean and peanut butter produced by this invention has a rich and layered flavor and a harmonious taste. By using a specific blending ratio of soybean base and peanut raw materials, it balances the mellow fermented aroma of soybeans with the roasted aroma of peanuts. The addition of peanut butter enhances the flavor profile and solves the problems of monotonous aroma of pure soybean butter and excessive oiliness of pure peanut butter. The overall taste is moderately salty and sweet, fragrant but not greasy.
[0013] 2. The soybean and peanut butter produced by this invention has a bright, oily appearance and good stability. The closed, micro-pressure frying process replaces the traditional open-top jacketed pan, reducing the contact between the sauce and air, minimizing oxidative browning, and resulting in a natural reddish-brown color and high oiliness. Furthermore, the frying process ensures even heating, preventing localized scorching, and the finished product's color and flavor are less prone to deterioration during its shelf life, thus improving stability. 3. The soybean peanut butter produced by this invention is suitable for industrialization and has high production efficiency. The entire preparation process is simple, and the closed reaction vessel roasting achieves automated temperature and pressure control. Compared with the traditional open process, the roasting time is shortened by more than 30%, energy consumption is reduced, and the grinding and sterilization steps can be operated continuously, which is suitable for the large-scale production needs of food factories.
[0014] 4. The soybean and peanut sauce prepared by this invention has a reasonable ratio and controllable cost. The core raw materials are soybeans and peanuts, which are readily available and inexpensive. The edible auxiliary materials are conventional seasonings, without any special or expensive raw materials. The preparation process does not require complicated equipment and is suitable for large-scale promotion.
[0015] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and do not limit the scope of protection of the present invention. Detailed Implementation
[0016] The present invention will be further described in detail below with reference to the embodiments. It should be noted that: unless otherwise specified, the conditions in the following embodiments are carried out according to conventional conditions or the conditions recommended by the manufacturer. Unless otherwise specified, the raw materials used in the following embodiments can be obtained from commercially available sources.
[0017] Example Example 1
[0018] A method for preparing soybean peanut butter includes the following steps: The fermented soybean paste is homogenized to remove hard lumps and ensure a uniform texture. Roasted peanuts are coarsely crushed and ground into a paste after low-temperature roasting. The ingredients consist of: 70 parts fermented soybean paste, 15 parts roasted peanuts, 3 parts salt, 2 parts white sugar, and 0.1 parts spices (star anise, cinnamon, and Sichuan peppercorns). The peanuts are roasted at 130℃ for 20 minutes. Add the pretreated fermented soybean paste and coarsely crushed peanut butter to a mixing tank, add water, and stir at room temperature for 10-15 minutes until the materials are evenly mixed to form a preliminary mixture; the weight ratio of fermented soybean paste, coarsely crushed peanut butter and water is 3:5:1; control the cone penetration of the preliminary mixture to 200mm; The initial mixture was transferred to a sealed reactor, and edible salt, white sugar, and spices were added. After sealing the reactor, the process parameters were adjusted as follows: micro-pressure 0.02MPa, frying temperature 100℃, stirring speed 30r / min, and continuous frying for 20min. The temperature was controlled by the reactor jacket during the frying process. The product is rapidly sterilized, filled, and sealed to obtain the finished soybean peanut butter. The sterilization pressure is 0.05 MPa, the temperature is 90℃, and the time is 20 min.
[0019] Example 2
[0020] A method for preparing soybean peanut butter includes the following steps: The fermented soybean paste is homogenized to remove lumps and ensure a uniform texture. Roasted peanuts are coarsely crushed and ground into a paste after low-temperature roasting. The ingredients consist of: 72 parts fermented soybean paste, 18 parts roasted peanuts, 4 parts salt, 3 parts white sugar, and 1.2 parts spices (star anise, cinnamon, and Sichuan peppercorns). The peanuts are roasted at 135℃ for 20 minutes. Add the pretreated fermented soybean paste and coarsely crushed peanut butter to a mixing tank, add water, and stir at room temperature for 10-15 minutes until the materials are evenly mixed to form a preliminary mixture; the weight ratio of fermented soybean paste, coarsely crushed peanut butter and water is 4:5:1; control the cone penetration of the preliminary mixture to be 240mm. The initial mixture was transferred to a sealed reactor, and edible salt, white sugar, and spices were added. After sealing the reactor, the process parameters were adjusted as follows: micro-pressure 0.03 MPa, frying temperature 100℃, stirring speed 35 r / min, and continuous frying for 25 min. The temperature was controlled by the reactor jacket during the frying process. The mixture is rapidly sterilized, filled, and sealed to obtain the finished soybean peanut butter. The sterilization pressure is 0.06 MPa, the temperature is 90℃, and the time is 20 min.
[0021] Example 3
[0022] A method for preparing soybean peanut butter includes the following steps: The fermented soybean paste is homogenized to remove hard lumps and ensure a uniform texture. Roasted peanuts are coarsely crushed and ground into a paste after low-temperature roasting. The ingredients by weight are: 75 parts fermented soybean paste, 21 parts roasted peanuts, 5 parts salt, 4 parts white sugar, and 0.2 parts spices (star anise, cinnamon, and Sichuan peppercorns). The peanuts are roasted at 140℃ for 25 minutes. Add the pretreated fermented soybean paste and coarsely crushed peanut butter to a mixing tank, add water, and stir at room temperature for 15 minutes until the materials are evenly mixed to form a preliminary mixture; the weight ratio of fermented soybean paste, coarsely crushed peanut butter and water is 5:7:2; control the cone penetration of the preliminary mixture to be 250mm. The initial mixture was transferred to a sealed reactor, and edible salt, white sugar, and spices were added. After sealing the reactor, the process parameters were adjusted as follows: micro-pressure 0.04 MPa, frying temperature 102℃, stirring speed 40 r / min, and continuous frying for 30 min. The temperature was controlled by the reactor jacket during the frying process. The product is rapidly sterilized, filled, and sealed to obtain the finished soybean peanut butter. The sterilization pressure is 0.05 MPa, the temperature is 90℃, and the time is 20 min.
[0023] Example 4
[0024] A method for preparing soybean peanut butter includes the following steps: The fermented soybean paste is homogenized to remove hard lumps and make the base material uniform in texture; the roasted peanut raw material is coarsely crushed after low-temperature roasting and then ground into a paste; the weight of the raw material composition includes: 85 parts fermented soybean base material, 30 parts roasted peanut raw material, 8 parts edible salt, 6 parts white sugar, and 2 parts spices; the spices are star anise, cinnamon, and Sichuan peppercorns; the specific roasting temperature of the peanuts is 150℃ and the time is 30 minutes; Add the pretreated fermented soybean paste and coarsely crushed peanut butter to a mixing tank, add water, and stir at room temperature for 10-15 minutes until the materials are evenly mixed to form a preliminary mixture; the weight ratio of fermented soybean paste, coarsely crushed peanut butter and water is 5:8:1; control the cone penetration of the preliminary mixture to 300mm; The initial mixture was transferred to a sealed reactor, and edible salt, white sugar, and spices were added. After sealing the reactor, the process parameters were adjusted as follows: micro-pressure 0.06 MPa, frying temperature 105℃, stirring speed 50 r / min, and continuous frying for 35 min. The temperature was controlled by the reactor jacket during the frying process. The product is rapidly sterilized, filled, and sealed to obtain the finished soybean peanut butter. The sterilization pressure is 0.1 MPa, the temperature is 90℃, and the time is 20 min.
[0025] Comparative Example 1 The difference from Example 1 is that no fermented soybean base was added.
[0026] Comparative Example 2 The difference from Example 1 is that unfermented soybean base is added.
[0027] Table 1 Performance Test Results The above description is merely an exemplary embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.
Claims
1. A method for preparing soybean peanut butter, characterized in that, Includes the following steps: (1) Homogenize the fermented soybean paste to remove hard lumps and make the base material uniform in texture; roast the cooked peanut raw material at low temperature and then coarsely crush and grind it into paste. (2) Put the pretreated fermented soybean paste and coarsely crushed peanut paste into a mixing tank, add water, and stir at room temperature for 10-15 minutes until the materials are evenly mixed to form a preliminary mixture; (3) Transfer the initial mixture into a sealed reactor, add edible salt, white sugar and spices, seal the reactor and adjust the process parameters: micro pressure 0.02~0.06MPa, frying temperature 100~105℃, stirring speed 30~50r / min, and continue frying for 20~35min; during the frying process, the temperature is controlled by the reactor jacket; (4) Heat preservation and sterilization, filling and sealing to obtain the finished soybean peanut sauce.
2. The method for preparing soybean peanut butter according to claim 1, characterized in that, In step (1), the raw materials consist of the following parts by weight: 70-85 parts fermented soybean base, 15-30 parts cooked peanut raw material, 3-8 parts edible salt, 2-6 parts white sugar, and 0.1-0.5 parts spices.
3. The method for preparing soybean peanut butter according to claim 1, characterized in that, The spices are one or more of star anise, cinnamon, and Sichuan pepper.
4. The method for preparing soybean peanut butter according to claim 1, characterized in that, In step (1), the specific temperature for roasting peanuts is 130~150℃ and the time is 20~30min.
5. The method for preparing soybean peanut butter according to claim 1, characterized in that, In step (2), the weight ratio of fermented soybean paste, coarsely crushed peanut paste and water is 3~5:5~8:1~2.
6. The method for preparing soybean peanut butter according to claim 1, characterized in that, In step (2), the initial mixture cone penetration is controlled to be 200~300mm.
7. The method for preparing soybean peanut butter according to claim 1, characterized in that, In step (1), the fermentation time of the fermented soybean substrate is 30 to 90 days.
8. The method for preparing soybean peanut butter according to claim 1, characterized in that, In step (4), the sterilization pressure is 0.05~0.1 MPa, the temperature is 90℃, and the time is 20 min.