The invention discloses a method for improving the stability of
peanut butter, and belongs to the technical field of
food processing. The invention provides a solution aiming at the problems that the
peanut butter is easy to separate out
grease and harden in texture in the storage process. The method comprises the following steps: by taking peanut
protein powder as a
raw material, preparing peanut
protein isolate by an alkali-solution and acid-isolation method; measuring the contents of
protein, fat and water in the peanut kernels, selecting baking temperature and time according to the measurement result, baking, removing red
skin, and
grinding to obtain a
peanut butter base material; measuring the wet basis
protein content and the
moisture content of the peanut butter base material, selecting the addition amount of the peanut
protein isolate in a range of 2-3% of the
mass of the base material, and adding the peanut
protein isolate into the base material to enable the wet basis
total protein content of the mixture to reach 30-33%; and finally, stirring and mixing the mixture, and standing to obtain the stabilized peanut butter. The method is mainly used for improving the
grease separation problem of the peanut butter and improving the storage stability of the peanut butter.