The invention provides a
processing method of
peanut butter, and belongs to the technical field of
food processing. Peanut kernels are degreased through a hydraulic oil pressing device, the content of
triglyceride in the peanut kernels is reduced, and product energy is reduced; in order to make up
flavor loss caused by reduction of the
grease content,
enzyme and
protease are adopted to conduct enzymolysis on degreased peanut kernels, the hydrolytic activity of
protein and saccharides is improved, the content of
free amino acid and
reducing sugar is increased, and a
flavor precursor is provided for
Maillard reaction in the subsequent heat treatment process; the heat treatment can promote the generation of
aroma substances and enable the
flavor to be more harmonious; in order to ensure the quality of the
peanut butter and improve the fluidity of the
peanut butter, the crushed peanuts after heat treatment and the light-fat
peanut oil are mixed and ground, so that the light-fat
peanut oil is uniformly dispersed. Compared with traditional peanut
triglyceride, the light-fat
peanut oil has a lower
metabolic energy value and good interfacial activity, not only can improve the rheological property,
lubricity and
structural stability of the peanut butter, but also can promote release and retention of flavor active substances.