A probiotic prebiotic homogenized composite peanut butter and a preparation method thereof

Abstract

The application discloses a probiotic homogenously compounded sesame peanut butter with a medicinal and edible homologous function and a preparation method thereof, which comprises the following basic components: 30-50 parts of white sesame, 20-40 parts of peanut kernels, 2-6 parts of Chinese wolfberry powder, 1-4 parts of yam powder, 1-3 parts of lily powder, 0.5-2 parts of dried tangerine or orange peel powder, 1-3 parts of poria powder, 3-8 parts of resistant dextrin, 2-5 parts of edible vegetable oil, 0.3-1 part of edible salt and 1-3 parts of xylitol. The application relates to the technical field of food processing, in particular to a probiotic homogenously compounded sesame peanut butter with a medicinal and edible homologous function and a preparation method thereof, which effectively solves the problems of single nutrition, lack of intestinal and stomach conditioning function, inability to relieve spicy stimulation and irregular addition of medicinal and edible homologous components of the sesame peanut butter.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a prebiotic homogeneous compound sesame and peanut butter and its preparation method. Background Technology

[0002] Sesame and peanut butter is a traditional and nutritious condiment made primarily from sesame seeds and peanuts through grinding and processing. It has a delicate texture, unique flavor, and is rich in protein, unsaturated fatty acids, and other nutrients. It is widely used in daily diets and as a seasoning in restaurants. With the government's strong promotion of the food-medicine homology industry and the continuous improvement of consumers' health awareness, this condiment is gaining popularity.

[0003] However, the single nutritional structure and function of traditional sesame and peanut butter can no longer meet the needs of modern consumers. Most sesame and peanut butter products only focus on basic nutritional supply and have not upgraded their formulas by incorporating the concept of food and medicine from the same source. They lack the effect of conditioning the sub-healthy state of the human body. At the same time, existing products do not contain prebiotic ingredients, so they cannot achieve the effect of regulating intestinal flora and improving gastrointestinal function. Furthermore, when eaten with spicy foods, they cannot alleviate the damage to the stomach and intestines caused by spicy irritation. Summary of the Invention

[0004] The purpose of this invention is to provide a homogeneous compound sesame and peanut butter with prebiotic and food homology and its preparation method, so as to solve the problems of sesame and peanut butter being nutritionally unbalanced, lacking gastrointestinal conditioning function, failing to alleviate spiciness and irritation, and having non-compliant addition of food homology ingredients.

[0005] To achieve the above objectives, the present invention provides the following technical solution:

[0006] The prebiotic homogeneous compound sesame and peanut butter formula of this invention, comprising 100 parts by dry weight, includes the following basic components:

[0007] 30-50 portions of white sesame seeds

[0008] 20-40 servings of peanuts

[0009] 2-6 parts of goji berry powder

[0010] 1-4 parts yam powder

[0011] 1-3 parts lily powder

[0012] 0.5-2 parts dried tangerine peel powder

[0013] 1-3 parts of Poria cocos powder

[0014] 3-8 parts of resistant dextrin

[0015] 2-5 parts of edible vegetable oil

[0016] 0.3-1 part table salt

[0017] 1-3 parts xylitol.

[0018] Furthermore, the white sesame seeds are selected from high-quality white sesame seeds that are free from mold and impurities. They are baked at a low temperature until slightly yellow, with the baking temperature controlled at 80-100℃ and the baking time at 20-30 minutes. After cooling to room temperature, they are ready for use. The peanut kernels are selected from high-quality peanut kernels that are plump and undamaged. After removing the red skin, they are baked at a low temperature until slightly yellow on the surface, with the baking temperature controlled at 90-110℃ and the baking time at 15-25 minutes. After cooling to room temperature, they are ready for use.

[0019] Furthermore, the wolfberry powder, yam powder, lily powder, tangerine peel powder, and poria cocos powder are all food-grade raw materials that meet the requirements of the "List of Substances That Are Both Food and Traditional Chinese Medicine" published by the National Health Commission. They are all subjected to low-temperature drying and ultra-fine grinding, with a particle size of 100-120 mesh, to ensure that the components are evenly dispersed and easily absorbed by the human body. Among them, the tangerine peel powder is made from three-year-aged tangerine peel, which removes bitterness and enhances flavor harmony.

[0020] Furthermore, the resistant dextrin is a food-grade prebiotic that meets the relevant national food additive standards, with a purity of ≥98%. Its addition amount is controlled at 3-8 parts, which can effectively regulate the balance of intestinal flora without affecting the original taste of sesame peanut butter, and at the same time relieve the irritation of spicy food to the stomach and intestines.

[0021] Furthermore, the edible vegetable oil is selected from one or more of olive oil, flaxseed oil, or walnut oil, with olive oil being preferred. It is rich in unsaturated fatty acids, which work synergistically with food-medicine homologous ingredients and prebiotics to enhance the nutritional value of the product. The edible salt is selected as low-sodium salt, with xylitol replacing part of the traditional sugar, which is suitable for healthy dietary needs and does not pose a risk of tooth decay.

[0022] Furthermore, the moisture content of the compound sesame peanut butter is controlled at 3%–6%, and the homogeneity is ≤50μm to ensure that the product has a delicate texture and no grainy feel.

[0023] The specific preparation method of the prebiotic homogeneous compound sesame and peanut butter of the present invention is as follows:

[0024] S1. Raw material pretreatment: White sesame seeds are screened, washed, and dried to remove impurities, moldy particles, and broken particles; then, the baking temperature is controlled at 80-100℃, and the white sesame seeds are baked at a low temperature for 20-30 minutes, and then cooled for later use; Peanut kernels are screened, washed, and dried to remove impurities, moldy particles, and broken particles; then, the baking temperature is controlled at 90-110℃, and the peanut kernels are baked at a low temperature for 15-25 minutes, and then cooled for later use; Goji berry powder, yam powder, lily powder, dried tangerine peel powder, poria cocos powder, and resistant dextrin are each passed through a 100-120 mesh sieve to remove impurities, and then mixed evenly to obtain a medicinal and edible homologous prebiotic mixed powder for later use;

[0025] S2. Stone milling: The pre-treated white sesame seeds and peanuts are put into a stone mill and ground at a low temperature. The stone mill temperature is controlled at 40-50℃, the grinding speed is 15-20r / min, and the grinding time is 30-40min to obtain the primary sesame peanut butter base. Low temperature stone milling can avoid high temperature damage to the nutrients in the raw materials and retain the original flavor.

[0026] S3. Mixing and blending: Transfer the primary sesame and peanut butter base into a homogenizing container, add edible vegetable oil, edible salt, and xylitol, and stir evenly at a speed of 80-100 r / min for 10-15 min; then slowly add the medicinal and edible prebiotic mixed powder and continue stirring for 20-30 min to ensure that the components are evenly dispersed and there is no clumping.

[0027] S4. Two homogenization processes: The prepared mixture is fed into a high-pressure homogenizer and homogenized twice. The homogenization pressure is controlled at 20-30MPa, the homogenization temperature is 45-55℃, and the number of homogenization processes is 2-3 times to ensure that the homogenization degree of the product is ≤50μm and the taste is delicate and uniform.

[0028] S5. Degassing and Sterilization: The homogenized compound sesame and peanut butter is fed into a degassing device at a pressure of 0.05-0.1 MPa for 5-10 minutes to remove air bubbles and prevent layering and bulging during the shelf life. Subsequently, a low-temperature sterilization process is used at 70-80℃ for 15-20 minutes to kill harmful microorganisms while preserving the activity of medicinal and edible components and prebiotics.

[0029] S6. Cooling and filling: Cool the sterilized compound sesame and peanut butter to room temperature (25±5℃), and then fill it using aseptic filling equipment. Keep the environment sterile during the filling process. After filling, seal and label to obtain the finished product.

[0030] S7. Finished Product Inspection and Storage: Sensory, physicochemical, and microbiological indicators are tested on the filled finished products. After passing the inspection, the finished products are stored in a cool, dry, and ventilated warehouse with the storage temperature controlled between 0-25℃, avoiding direct sunlight and high temperature and humidity environments.

[0031] The beneficial effects of this invention are as follows: By adding food-grade medicinal materials such as wolfberry powder, yam powder, lily powder, tangerine peel powder, and poria powder, the various food-grade medicinal components work synergistically. Wolfberry nourishes the liver and kidneys, yam strengthens the spleen and stomach, lily nourishes yin and moistens the lungs, tangerine peel regulates qi and strengthens the spleen, and poria strengthens the spleen and removes dampness, thus achieving dual effects of nutrition and conditioning. By introducing food-grade prebiotics, which are low-molecular-weight water-soluble dietary fibers, they can slowly ferment in the large intestine, promote the proliferation of beneficial bacteria in the intestines, inhibit the growth of harmful bacteria, and regulate the balance of intestinal flora. At the same time, they can alleviate the irritation of spicy foods such as hot pot to the stomach and intestines, solving the problem that traditional sesame and peanut butter cannot be adapted to spicy food scenarios and lacks gastrointestinal conditioning function. Attached Figure Description

[0032] Figure 1 This is a schematic diagram of the overall production process of the prebiotic homogeneous compound sesame and peanut butter of the present invention;

[0033] Figure 2 The sensory index test results of the prebiotic homogeneous compound sesame and peanut butter of the present invention are shown in the figure.

[0034] Figure 3 The graph shows the physicochemical index test results of the prebiotic homogeneous compound sesame and peanut butter of the present invention.

[0035] Figure 4 The graph shows the microbial index detection results of the prebiotic homogeneous compound sesame and peanut butter of the present invention.

[0036] Figure 5 The graph shows the test results of the gastrointestinal regulation efficacy of the prebiotic homogeneous compound sesame and peanut butter of the present invention.

[0037] Figure 6 The image shows the test results of the prebiotic homogeneous compound sesame and peanut butter of the present invention in relieving the spiciness and irritation. Detailed Implementation

[0038] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0039] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0040] Please see Figure 1 - Figure 6 The present invention provides a technical solution:

[0041] I. Raw Material Formulation Examples

[0042] In the following examples, all composition formulations are based on dry weight parts.

[0043] Example 1

[0044] The formula consists of the following ingredients: 45 parts white sesame seeds, 30 parts peanuts, 5.4 parts goji berry powder, 2 parts yam powder, 2 parts lily powder, 1 part dried tangerine peel powder, 2 parts poria cocos powder, 8 parts resistant dextrin, 3 parts olive oil, 0.6 parts low sodium salt, and 2 parts xylitol, for a total of 100 parts.

[0045] Example 2

[0046] The formula consists of the following ingredients: 35 parts white sesame seeds, 40 parts peanuts, 4.5 parts goji berry powder, 4.5 parts yam powder, 1.5 parts lily powder, 2 parts dried tangerine peel powder, 1.5 parts poria cocos powder, 4.5 parts resistant dextrin, 5 parts flaxseed oil, 0.5 parts low-sodium salt, and 1 part xylitol, for a total of 100 parts.

[0047] Example 3

[0048] The formula consists of the following components: 49 parts white sesame seeds, 23 parts peanut kernels, 6 parts goji berry powder, 1 part yam powder, 3 parts lily powder, 1 part dried tangerine peel powder, 3 parts poria cocos powder, 5 parts resistant dextrin, 5 parts walnut oil, 1 part low-sodium salt, and 3 parts xylitol, for a total of 100 parts.

[0049] II. Preparation Method Examples

[0050] The following examples all use the preparation method described in this invention. Taking Example 1 as an example, the specific steps are as follows: S1, Raw material pretreatment: 45 parts of white sesame seeds and 30 parts of peanut kernels were screened, cleaned and dried to remove impurities and moldy particles; the white sesame seeds were placed in an 85℃ oven and baked for 25 minutes, and the peanut kernels were placed in a 100℃ oven and baked for 20 minutes after removing the red skin. Both were cooled to room temperature for later use; 5.4 parts of wolfberry powder, 2 parts of yam powder, 2 parts of lily powder, 1 part of dried tangerine peel powder, 2 parts of poria powder, and 8 parts of resistant dextrin were passed through a 100-mesh sieve and mixed evenly to obtain a medicinal and edible homologous prebiotic mixed powder for later use;

[0051] S2. Stone milling: Put the pre-treated white sesame seeds and peanuts into a stone mill, control the stone mill temperature at 45℃, the rotation speed at 18r / min, and grind for 35min to obtain the primary sesame peanut butter base.

[0052] S3. Mixing and blending: Transfer the primary base material into a homogenizing tank, add 3 parts olive oil, 0.6 parts low sodium salt, and 2 parts xylitol, stir at 85 r / min for 12 min, then slowly add the medicinal and edible prebiotic mixed powder, and continue stirring for 25 min to ensure there are no lumps;

[0053] S4. Two homogenization processes: The mixture is fed into a high-pressure homogenizer, with the pressure controlled at 25MPa and the temperature at 50℃. The homogenization is performed twice, and the homogenization degree is measured to be 42μm, which meets the requirements.

[0054] S5. Degassing and sterilization: The homogenized sauce is fed into a degassing device and degassed for 8 minutes at a pressure of 0.08 MPa, followed by sterilization at 75°C for 18 minutes.

[0055] S6. Cooling and filling: Cool to 25℃, aseptically fill, seal, and label to obtain the finished product;

[0056] S7. Finished Product Inspection and Storage: Sensory, physicochemical, and microbiological indicators of the finished product shall be tested. After passing the tests, the finished product shall be stored in a cool and dry warehouse at 20℃.

[0057] The preparation methods of Examples 2 and 3 are basically the same as those of Example 1. Only the amount of raw materials is adjusted according to the formula components, and the stirring parameters are slightly adjusted according to the type of oil. Both methods can produce compound sesame peanut butter with qualified homogeneity and good flavor.

[0058] III. Product Inspection

[0059] 1. Sensory index testing

[0060] Referring to the sensory requirements in the "Technical Specifications for the Production of Food and Medicine Homologous Products" (T / HNJK 01-2025), an evaluation team composed of 5 professional evaluators scored the products based on four dimensions: color, taste, odor, and state. The average value was taken, and the test results are as follows: Figure 2 As shown.

[0061] Analysis of test results: The products of Examples 1-3 have a uniform color and a natural brownish-yellow color. They have the aroma of sesame and peanuts and the fragrance of medicinal and edible ingredients. They have a mellow taste, no bitterness, and a fine and uniform texture without particles or layering.

[0062] 2. Physicochemical index testing

[0063] Referring to GB 2718 "National Food Safety Standard - General Rules for Labeling of Prepackaged Foods", GB 2762 "National Food Safety Standard - Limits of Contaminants in Foods", and the GB 5009 series standards, the following indicators were tested: moisture content, homogeneity, lead, total arsenic, total mercury, and cadmium. The test results are as follows: Figure 3 As shown.

[0064] Analysis of test results: The physicochemical indicators of the products in Examples 1-3 and Comparative Example 1 all meet the requirements of national standards.

[0065] 3. Microbiological index detection

[0066] Referring to GB 29921 "National Food Safety Standard - Limits of Pathogenic Bacteria in Prepackaged Foods" and the GB 4789 series standards, the total bacterial count, coliform bacteria, molds and yeasts, Staphylococcus aureus, Salmonella, and other indicators were tested. The test results are as follows: Figure 4 As shown.

[0067] Analysis of test results: No Staphylococcus aureus or Salmonella were detected in the products of Examples 1-3 and Comparative Example 1, which meets the requirements of national standards.

[0068] IV. Gastrointestinal Regulation Efficacy Test

[0069] 1. Forty-five volunteers with intestinal dysfunction, presenting with symptoms such as bloating, constipation, or diarrhea, were randomly divided into three groups of 15 each. Each group consumed 20g of the products described in Examples 1-3 for 14 consecutive days. The improvement in intestinal function was recorded. The test results are as follows: Figure 5 As shown.

[0070] Analysis of test results: The products in Examples 1-3 have a significant effect on improving intestinal dysfunction, with an effectiveness rate of over 86.7%. Among them, Example 1 has the highest effectiveness rate, reaching 93.3%.

[0071] 2. Forty-five volunteers were randomly divided into three groups of 15 each. All volunteers consumed the same amount of spicy hot pot, and each group also consumed 20g of the product from Examples 1-3. The relief of gastrointestinal irritation was recorded. The test results are as follows: Figure 6 As shown.

[0072] Analysis of test results: The products in Examples 1-3 can effectively alleviate the damage to the stomach and intestines caused by the spiciness of hot pot, with an effective relief rate of over 86.7%, among which Example 1 showed the best relief effect.

[0073] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A prebiotic-based homogeneous compound sesame and peanut butter, comprising the following basic components: 30-50 portions of white sesame seeds 20-40 servings of peanuts 2-6 parts of goji berry powder 1-4 parts yam powder 1-3 parts lily powder 0.5-2 parts dried tangerine peel powder 1-3 parts of Poria cocos powder 3-8 parts of resistant dextrin 2-5 parts of edible vegetable oil 0.3-1 part table salt 1-3 parts xylitol.

2. The prebiotic homogeneous compound sesame and peanut butter according to claim 1, characterized in that: The white sesame seeds are selected from high-quality white sesame seeds that are free from mold and impurities. They are roasted at a low temperature until slightly yellow, with the roasting temperature controlled at 80-100℃ and the roasting time at 20-30 minutes. After cooling to room temperature, they are ready for use. The peanut kernels are selected from high-quality peanut kernels that are plump and undamaged. After removing the red skin, they are roasted at a low temperature until the surface is slightly yellow, with the roasting temperature controlled at 90-110℃ and the roasting time at 15-25 minutes. After cooling to room temperature, they are ready for use.

3. The prebiotic homogeneous compound sesame and peanut butter according to claim 1, characterized in that: The wolfberry powder, yam powder, lily powder, tangerine peel powder, and poria cocos powder are all food-grade raw materials that meet the requirements of the "Substances That Are Both Food and Traditional Chinese Medicine" catalog published by the National Health Commission. They are all processed by low-temperature drying and ultra-fine grinding, with a particle size of 100-120 mesh, to ensure that the components are evenly dispersed and easily absorbed by the human body. Among them, the tangerine peel powder is made from three-year-aged tangerine peel, which removes bitterness and improves flavor harmony.

4. The prebiotic-based homogeneous compound sesame and peanut butter according to claim 1, characterized in that: The resistant dextrin is a food-grade prebiotic that meets the relevant national food additive standards, with a purity of ≥98%. Its addition amount is controlled at 3-8 parts, which can effectively regulate the balance of intestinal flora without affecting the original taste of sesame peanut butter, and at the same time relieve the irritation of spicy food to the stomach and intestines.

5. The prebiotic homogeneous compound sesame and peanut butter according to claim 1, characterized in that: The edible vegetable oil is selected from one or more of olive oil, flaxseed oil or walnut oil, with olive oil being preferred. It is rich in unsaturated fatty acids and works synergistically with medicinal and edible ingredients and prebiotics to enhance the nutritional value of the product. The edible salt is low-sodium salt, and xylitol replaces part of the traditional sugar, which is suitable for healthy dietary needs and does not pose a risk of tooth decay.

6. The one according to claim 1, characterized in that: The moisture content of the compound sesame and peanut butter is controlled at 3%–6%, and the homogeneity is ≤50μm to ensure that the product has a delicate taste and no grainy texture.

7. The preparation method of a prebiotic-based homogeneous compound sesame and peanut butter according to claims 1-6, characterized in that: S1. Raw material pretreatment: White sesame seeds are screened, washed, and dried to remove impurities, moldy particles, and broken particles; then, the baking temperature is controlled at 80-100℃, and the white sesame seeds are baked at a low temperature for 20-30 minutes, and then cooled for later use; Peanut kernels are screened, washed, and dried to remove impurities, moldy particles, and broken particles; then, the baking temperature is controlled at 90-110℃, and the peanut kernels are baked at a low temperature for 15-25 minutes, and then cooled for later use; Goji berry powder, yam powder, lily powder, dried tangerine peel powder, poria cocos powder, and resistant dextrin are each passed through a 100-120 mesh sieve to remove impurities, and then mixed evenly to obtain a medicinal and edible homologous prebiotic mixed powder for later use; S2. Stone milling: The pre-treated white sesame seeds and peanuts are put into a stone mill and ground at a low temperature. The stone mill temperature is controlled at 40-50℃, the grinding speed is 15-20r / min, and the grinding time is 30-40min to obtain the primary sesame peanut butter base. Low temperature stone milling can avoid high temperature damage to the nutrients in the raw materials and retain the original flavor. S3. Mixing and blending: Transfer the primary sesame and peanut butter base into a homogenizing container, add edible vegetable oil, edible salt, and xylitol, and stir evenly at a speed of 80-100 r / min for 10-15 min; then slowly add the medicinal and edible prebiotic mixed powder and continue stirring for 20-30 min to ensure that the components are evenly dispersed and there is no clumping. S4. Two homogenization processes: The prepared mixture is fed into a high-pressure homogenizer and homogenized twice. The homogenization pressure is controlled at 20-30MPa, the homogenization temperature is 45-55℃, and the number of homogenization processes is 2-3 times to ensure that the homogenization degree of the product is ≤50μm and the taste is delicate and uniform. S5. Degassing and sterilization: The homogenized compound sesame and peanut butter is fed into a degassing device with a degassing pressure of 0.05-0.1MPa and a degassing time of 5-10 minutes to remove air bubbles from the product and prevent stratification and bulging during the shelf life. Subsequently, a low-temperature sterilization process is employed, with a sterilization temperature of 70-80℃ and a sterilization time of 15-20 minutes. This process kills harmful microorganisms while preserving the activity of medicinal and edible components and prebiotics. S6. Cooling and filling: Cool the sterilized compound sesame and peanut butter to room temperature (25±5℃), and then fill it using aseptic filling equipment. Keep the environment sterile during the filling process. After filling, seal and label to obtain the finished product. S7. Finished Product Inspection and Storage: Sensory, physicochemical, and microbiological indicators are tested on the filled finished products. After passing the inspection, the finished products are stored in a cool, dry, and ventilated warehouse with the storage temperature controlled between 0-25℃, avoiding direct sunlight and high temperature and humidity environments.

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