CN103271392B - Peanut butter and preparing method thereof - Google Patents
Peanut butter and preparing method thereof Download PDFInfo
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- CN103271392B CN103271392B CN201310197487.2A CN201310197487A CN103271392B CN 103271392 B CN103271392 B CN 103271392B CN 201310197487 A CN201310197487 A CN 201310197487A CN 103271392 B CN103271392 B CN 103271392B
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Abstract
The invention belongs to the technical field of food processing, and in particular relate to peanut butter and a preparing method thereof. The peanut butter comprises the following main ingredients in parts by weight: 5-20 parts of peanut kernel, 20-60 parts of peanut protein powder, and 100-300 parts of water; and the peanut butter comprises accessory materials in parts by weight: 2-8 parts salt, 1-8 parts of dextrin, 1-5 parts of a sweetening agent, 5-10 parts of peanut oil, red kojic rice with the weight accounting for 0.1-0.4% of the weight of the peanut protein powder, 1-3 parts of white spirit, 8-12 parts of white sesame seed, 2-8 parts of garlic, 2-8 parts o fginger, and 1-4 parts of paprika powder. According to the peanut butter and a preparing method, the peanut protein powder is taken as the raw material, and the peanut oil and the roasted peanut kernel are taken as the accessory materials and added into the peanut butter in various forms, so that the peanut butter has a pure flavor, and an enhanced mouthfeel; and in addition, the preparing method disclosed by the invention adopts the method, in which the peanut protein powder is dried to be used for directly preparing the peanut butter, which is different from the traditional method in which the peanut kernel is dried and then grinded. The peanut butter and the preparing method provided by the invention have the advantage that the peanut protein powder is dried completely, so that the flavor completely emits out, and the peanut butter has delicate and pure mouthfeel.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of peanut butter, also relate to the preparation method of this peanut butter.
background technology
Peanut nourishes help, be conducive to long life, so among the people, be referred to as again " peanut ", and with soya bean is together described as " Vegetable meat ", " meat or fish in element ", being of high nutritive value of peanut, can compare favourably with some animal foodstuffs such as egg, milk, meats, it contains a large amount of protein and fat, particularly the content of unrighted acid is very high, the very food of the various high nutritive values of suitable for making, peanut butter is one of fragrance flavouring of liking of people, is often used as and mixes cold dish, steamed bun.Peanut butter contains rich in protein, mine trace element and a large amount of vitamin etc., there is effect hypotensive, reducing blood lipid, to reproducibility anaemia, diabetes can play certain auxiliary therapeutic action, contain tryptophan in peanut butter, contribute to fall asleep, be one of fragrance flavouring of liking of people, peanut butter is that Raw material processing forms mainly with high-quality peanut benevolence greatly, the mud shape that finished product is flexible, having the fragrance that peanut is strong, is the appetizing food that nutritive value is very high.
CN102972811A discloses a kind of < < peanut butter production technology > >, in the method, by peanut Baking out to 160 ℃, keep 45-55 minute, the inside and outside solid colour of shelled peanut, chooses without the peanut that is charred taste standby, peeling, screening, by the timely discharging of shelled peanut after baking, airing or blow a cold wind over cooling, after shelled peanut is cooling, with skinning machine, remove the peel again, sieve, cotyledon and germ separation, mill sauce, isolated cotyledon is put into grinder and grind sauce, tinning, sterilization, by in peanut butter tank filling, peanut butter in tank is carried out to microwave disinfection, with circulating water, to tank body, carry out cooling simultaneously, water level reaches in bottle 1/2nd to 3/4ths scopes, whole process continues 10 minutes, freezing, tank body after sterilization is standing under the condition of-3 ℃ to-1 ℃, warehouse-in after overall crystallization completes, beneficial effect is this process safety health, sterilization effect is good, simultaneously can the maximum original flavor that keeps peanut butter.Above-mentioned method is produced peanut butter, and its shortcoming is that the nutritional labeling of peanut butter is more single, only contains the nutritional labeling of peanut.
CN102907717A discloses a kind of preparation method of peanut butter, the steps include: first shelled peanut to be screened to impurity elimination; The temperature of baking oven is risen to 40 ℃～50 ℃, the above-mentioned shelled peanut of handling well is joined and in baking oven, is roasted into ripe shelled peanut; By skinning machine, remove red skin and the base bud of ripe shelled peanut; By electronics color selector, again remove remaining red skin and foreign matter again; From electronics color selector, ripe shelled peanut is out sent to hand picking platform, the not ripe shelled peanut of peeling that artificial removal is little; From the ripe shelled peanut of hand picking platform output, by the first grinder and the second grinder, grind successively, finally obtain granularity 90～100 object peanut butter.Manufacture craft advantages of simple of the present invention, realizes streamline automated production, and production cost is low, and production efficiency is high, and labor strength is low, and the peanut butter quality exquisiteness making, give off a strong fragrance, and free from admixture.Equally, in above-mentioned method, the nutritional labeling of peanut butter is single, in above-mentioned method, first by pulverizing after peanut baking, lacks the delicious and crisp mouthfeel of ripe shelled peanut again.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides the preparation method of the peanut butter that a kind of comprehensive nutrition is abundant, mouthfeel is pure.
A kind of peanut butter, comprises the raw material of following parts by weight:
Major ingredient comprises: shelled peanut 5-20, peanut protein powder 20-60, water 100-300;
Batching comprises: salt 2-8, dextrin 1-8, sweetener 1-5, peanut oil 5-10, red yeast rice account for 0.1-0.4%, white wine 1-3, the white sesameseed 8-12 of peanut protein powder weight; Garlic: 2-8, ginger: 2-8, zanthoxylum powder: 1-4.
Preferably, above-mentioned peanut butter comprises the raw material of following portions by weight:
Major ingredient comprises: shelled peanut 8-12, peanut protein powder 30-50, water: 160-240;
Batching comprises: salt 2-6, dextrin 1-6, sweetener 1-4, peanut oil 6-9, red yeast rice account for 0.1-0.3%, white wine 1-3, the white sesameseed 8-10 of peanut protein powder weight; Garlic: 3-6, ginger: 2-8, zanthoxylum powder: 1-3.
Preferred, above-mentioned peanut butter comprises the raw material of following portions by weight:
Major ingredient comprises: shelled peanut 10, peanut protein powder 40, water: 200;
Batching comprises: salt 4, dextrin 5, sweetener 3, peanut oil 8, red yeast rice account for peanut protein powder weight 0.25%, white wine 2, white sesameseed 10; Garlic: 6, ginger: 4, zanthoxylum powder: 2.
Sweetener is at least one in white granulated sugar, rock sugar.
A preparation method for peanut butter, comprises following step:
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 100-140 ℃, toast 3-30min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
At 100-140 ℃, toast earthnut albumen powder 3-30min, cooling standby;
White sesameseed toasts 2-15 min at 80-120 ℃;
By the peeling of garlic and ginger, it is granular that to mince to particle diameter be 1-3mm;
Dried flower green pepper is worn into 20-60 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 20-60, water 100-300, salt 2-8, dextrin 1-8, sweetener 1-5, red yeast rice account for 0.1-0.4%, white wine 1-3, garlic 2-8, the ginger 2-8 of peanut protein powder weight, zanthoxylum powder 1-4, obtains mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), its parts by weight are respectively: shelled peanut 5-20, white sesameseed 8-12;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
Preferably, method of the present invention comprises following step:
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 120 ℃, toast 10min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
At 120 ℃, toast earthnut albumen powder 6min, cooling standby;
White sesameseed toasts 5 min at 90 ℃;
By the peeling of garlic and ginger, it is granular that to mince to particle diameter be 1-3mm;
Dried flower green pepper is worn into 40 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 40, water 200, salt 4, dextrin 5, sweetener 3, red yeast rice account for peanut protein powder weight 0.25%, white wine 2, garlic 6, ginger 4, zanthoxylum powder 2, obtains mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), its parts by weight are respectively: shelled peanut 10, white sesameseed 10;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
As a modification of the present invention, can in peanut butter, add sweet potato powder and mushroom, strengthen its mouthfeel and local flavor.
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 100-140 ℃, toast 3-30min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
Toast earthnut albumen powder, sweet potato powder 3-30min at 100-140 ℃, cooling standby;
White sesameseed toasts 3-10 min at 80-120 ℃;
Mushroom is cleaned and diced, at 100-140 ℃, toast 5-10 min;
By the peeling of garlic and ginger, it is granular that to mince to particle diameter be 1-3mm;
Dried flower green pepper is worn into 20-60 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, sweet potato powder, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, mushroom, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 20-60, sweet potato powder 10-20, water 100-300, salt 2-8, dextrin 1-8, sweetener 1-5, red yeast rice account for 0.1-0.4%, white wine 1-3, garlic 2-8, the ginger 2-8 of peanut protein powder weight, zanthoxylum powder 1-4, mushroom 5-10 obtains mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), its parts by weight are respectively: shelled peanut 5-20, white sesameseed 8-12;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
As a modification of the present invention, can in peanut butter, add thick chilli sauce, peanut butter is mixed with to fragrant peppery peanut butter, its concrete step is as follows:
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 100-140 ℃, toast 3-30min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
At 100-140 ℃, toast earthnut albumen powder 3-30min, cooling standby;
White sesameseed toasts 3-10 min at 80-120 ℃;
By the peeling of garlic and ginger, it is granular that to mince to particle diameter be 1-3mm;
Dried flower green pepper is worn into 20-60 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 20-60, water 100-300, salt 2-8, dextrin 1-8, sweetener 1-5, red yeast rice account for 0.1-0.4%, white wine 1-3, garlic 2-8, the ginger 2-8 of peanut protein powder weight, zanthoxylum powder 1-4, catsup 6-18, chilli powder 1-4, obtain mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), its parts by weight are respectively: shelled peanut 5-20, white sesameseed 8-12;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
Preferably, the preparation method of the above-mentioned peppery peanut butter of perfume (or spice) is as follows:
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 120 ℃, toast 15min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
At 120 ℃, toast earthnut albumen powder 12min, cooling standby;
White sesameseed toasts 5 min at 100 ℃;
By the peeling of garlic and ginger, it is granular that to mince to particle diameter be 1-3mm;
Dried flower green pepper is worn into 40 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 40, water 150, salt 4, dextrin 3, sweetener 2, red yeast rice account for peanut protein powder weight 0.2%, white wine 2, garlic 4, ginger 3, zanthoxylum powder 2, catsup 10, chilli powder 3, obtain mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), its parts by weight are respectively: shelled peanut 12, white sesameseed 10;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
In the present invention the umber of indication unless otherwise indicated beyond, all refer to parts by weight;
Beneficial effect of the present invention is,
1 adopts method of the present invention to prepare peanut butter, take peanut protein powder as primary raw material, is aided with peanut oil and toast earthnut benevolence, with peanut various forms, adds in peanut butter, makes peanut butter fragrance pure, strengthens its mouthfeel;
In 2 the present invention, be directly to make peanut butter after peanut protein powder is dried, be different from the first roasted peanut benevolence in conventional method, then abrasive dust, advantage is, peanut protein powder is dried more thoroughly, and its fragrance comes out completely, and delicate mouthfeel, pure;
3 in process of production, added other spices, as garlic, ginger, Chinese prickly ash, through allotment, also added other auxiliary material, as mushroom, capsicum, makes the mouthfeel of peanut butter more fragrant, can meet the different consumer groups' demand.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
A preparation method for peanut butter, comprises following step:
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 120 ℃, toast 10min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
At 120 ℃, toast earthnut albumen powder 10min, cooling standby;
White sesameseed toasts 3 min at 80 ℃;
By the peeling of garlic and ginger, it is granular that to mince to particle diameter be 1-3mm;
Dried flower green pepper is worn into 40 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 40, water 200, salt 4, dextrin 2, sweetener 2, red yeast rice account for peanut protein powder weight 0.2%, white wine 2, garlic 3, ginger 2, zanthoxylum powder 2, obtains mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), it is 3mm left and right that toast earthnut benevolence is milled to particle diameter, and its effect is better, and the parts by weight of toast earthnut benevolence and white sesameseed are respectively: shelled peanut 10, white sesameseed 9;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
Embodiment 2:
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 120 ℃, toast 10min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
At 120 ℃, toast earthnut albumen powder 6min, cooling standby;
White sesameseed toasts 5 min at 90 ℃;
By the peeling of garlic and ginger, mince to particle diameter be the granular of 2mm left and right;
Dried flower green pepper is worn into 40 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 40, water 200, salt 4, dextrin 5, sweetener 3, red yeast rice account for peanut protein powder weight 0.25%, white wine 2, garlic 6, ginger 4, zanthoxylum powder 2, obtains mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), it is 3mm left and right that toast earthnut benevolence is milled to particle diameter, and its effect is better, and the parts by weight of toast earthnut benevolence and white sesameseed are respectively: shelled peanut 10, white sesameseed 9;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
Embodiment 3
Sweet potato powder and mushroom be can in peanut butter, add, its mouthfeel and local flavor strengthened.
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 100 ℃, toast 15min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
Toast earthnut albumen powder, sweet potato powder 10min at 120 ℃, cooling standby;
White sesameseed toasts 3 min at 100 ℃;
Mushroom is cleaned and diced, at 120 ℃, toast 7 min;
By the peeling of garlic and ginger, mince to particle diameter be the granular of 2mm left and right;
Dried flower green pepper is worn into 20 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, sweet potato powder, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, mushroom, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 3, sweet potato powder 15, water 200, salt 4, dextrin 3, sweetener 3, red yeast rice account for peanut protein powder weight 0.15%, white wine 2, garlic 3, ginger 4, zanthoxylum powder 2, mushroom 6 obtains mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), it is 3mm left and right that toast earthnut benevolence is milled to particle diameter, and its effect is better, and the parts by weight of toast earthnut benevolence and white sesameseed are respectively: shelled peanut 10, white sesameseed 9;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
Embodiment 4
As a modification of the present invention, can in peanut butter, add thick chilli sauce, peanut butter is mixed with to fragrant peppery peanut butter, its concrete step is as follows:
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 120 ℃, toast 10min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
At 100 ℃, toast earthnut albumen powder 10min, cooling standby;
White sesameseed toasts 6 min at 80 ℃;
By the peeling of garlic and ginger, it is granular that to mince to particle diameter be 1-3mm;
Dried flower green pepper is worn into 20 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 40, water 200, salt 4, dextrin 5, sweetener 2, red yeast rice account for peanut protein powder weight 0.1%, white wine 2, garlic 3, ginger 4, zanthoxylum powder 2, catsup 10, chilli powder 1, obtain mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), it is 3mm left and right that toast earthnut benevolence is milled to particle diameter, and its effect is better, and the parts by weight of toast earthnut benevolence and white sesameseed are respectively: shelled peanut 10, white sesameseed 9;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
Embodiment 5
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 120 ℃, toast 15min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
At 120 ℃, toast earthnut albumen powder 12min, cooling standby;
White sesameseed toasts 5 min at 100 ℃;
By the peeling of garlic and ginger, it is granular that to mince to particle diameter be 1-3mm;
Dried flower green pepper is worn into 40 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, dextrin, sweetener, water, garlic, ginger, zanthoxylum powder, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 40, water 150, salt 4, dextrin 3, sweetener 2, red yeast rice account for peanut protein powder weight 0.2%, white wine 2, garlic 4, ginger 3, zanthoxylum powder 2, catsup 10, chilli powder 3, obtain mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), it is 3mm left and right that toast earthnut benevolence is milled to particle diameter, and its effect is better, and the parts by weight of toast earthnut benevolence and white sesameseed are respectively: shelled peanut 10, white sesameseed 9;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
Claims (5)
1. a preparation method for peanut butter, comprises following step:
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 100-140 ℃, toast 3-30min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
At 100-140 ℃, toast earthnut albumen powder 3-30min, cooling standby;
White sesameseed toasts 2-15 min at 80-120 ℃;
By the peeling of garlic and ginger, it is granular that to mince to particle diameter be 1-3mm;
Dried flower green pepper is worn into 20-60 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, dextrin, sweetener, water, white wine, garlic, ginger, zanthoxylum powder, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 20-60, water 100-300, salt 2-8, dextrin 1-8, sweetener 1-5, red yeast rice account for 0.1-0.4%, white wine 1-3, garlic 2-8, the ginger 2-8 of peanut protein powder weight, zanthoxylum powder 1-4, obtains mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), its parts by weight are respectively: shelled peanut 5-20, white sesameseed 8-12;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
2. the preparation method of a kind of peanut butter as claimed in claim 1, comprises following step:
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 120 ℃, toast 10min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
At 120 ℃, toast earthnut albumen powder 6min, cooling standby;
White sesameseed toasts 5 min at 90 ℃;
By the peeling of garlic and ginger, it is granular that to mince to particle diameter be 1-3mm;
Dried flower green pepper is worn into 40 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, dextrin, sweetener, water, white wine, garlic, ginger, zanthoxylum powder, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 40, water 200, salt 4, dextrin 5, sweetener 3, red yeast rice account for peanut protein powder weight 0.25%, white wine 2, garlic 6, ginger 4, zanthoxylum powder 2, obtains mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), its parts by weight are respectively: shelled peanut 10, white sesameseed 10;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
3. a preparation method for peanut butter, comprises following step:
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 100-140 ℃, toast 3-30min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
At 100-140 ℃, toast earthnut albumen powder 3-30min, cooling standby;
Get sweet potato powder standby;
White sesameseed toasts 3-10 min at 80-120 ℃;
Mushroom is cleaned and diced, at 100-140 ℃, toast 5-10 min;
By the peeling of garlic and ginger, it is granular that to mince to particle diameter be 1-3mm;
Dried flower green pepper is worn into 20-60 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, sweet potato powder, dextrin, sweetener, water, white wine, garlic, ginger, zanthoxylum powder, mushroom, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 20-60, sweet potato powder 10-20, water 100-300, salt 2-8, dextrin 1-8, sweetener 1-5, red yeast rice account for 0.1-0.4%, white wine 1-3, garlic 2-8, the ginger 2-8 of peanut protein powder weight, zanthoxylum powder 1-4, mushroom 5-10 obtains mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), its parts by weight are respectively: shelled peanut 5-20, white sesameseed 8-12;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
4. a preparation method for peanut butter, comprises following step:
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 100-140 ℃, toast 3-30min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
At 100-140 ℃, toast earthnut albumen powder 3-30min, cooling standby;
White sesameseed toasts 3-10 min at 80-120 ℃;
By the peeling of garlic and ginger, it is granular that to mince to particle diameter be 1-3mm;
Dried flower green pepper is worn into 20-60 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, dextrin, sweetener, water, white wine, garlic, ginger, zanthoxylum powder, catsup, chilli powder, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 20-60, water 100-300, salt 2-8, dextrin 1-8, sweetener 1-5, red yeast rice account for 0.1-0.4%, white wine 1-3, garlic 2-8, the ginger 2-8 of peanut protein powder weight, zanthoxylum powder 1-4, catsup 6-18, chilli powder 1-4, obtain mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), its parts by weight are respectively: shelled peanut 5-20, white sesameseed 8-12;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
5. the preparation method of a kind of peanut butter as claimed in claim 4, comprises following step:
(1) pretreatment of raw material:
Select the full shelled peanut without small holes caused by worms, at 120 ℃, toast 15min, remove after cooling the red skin of ripe shelled peanut, choose without the shelled peanut that is charred taste standby;
At 120 ℃, toast earthnut albumen powder 12min, cooling standby;
White sesameseed toasts 5 min at 100 ℃;
By the peeling of garlic and ginger, it is granular that to mince to particle diameter be 1-3mm;
Dried flower green pepper is worn into 40 object powder;
(2) peanut protein powder in above major ingredient is mixed mutually with salt, dextrin, sweetener, water, white wine, garlic, ginger, zanthoxylum powder, catsup, chilli powder, red yeast rice, the parts by weight proportioning of various raw materials is: peanut protein powder 40, water 150, salt 4, dextrin 3, sweetener 2, red yeast rice account for peanut protein powder weight 0.2%, white wine 2, garlic 4, ginger 3, zanthoxylum powder 2, catsup 10, chilli powder 3, obtain mixed material;
(3) by peanut oil heating, to oil temperature, be between 100-120 ℃, to keep 3 min, dry in the air cool, pour in above-mentioned mixed material, stir;
(4) in the material in step (3), add the toast earthnut Renhe white sesameseed in step (1), its parts by weight are respectively: shelled peanut 12, white sesameseed 10;
(5) by the sterilizing 10min at 121 ℃ of the material in step (4), canned.
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| CN103462113A (en) * | 2013-09-05 | 2013-12-25 | 夏华 | Processing method for medlar peanut butter |
| CN103689695A (en) * | 2013-12-04 | 2014-04-02 | 田世伟 | Frankincense protein peanut butter and preparation method thereof |
| CN103704791A (en) * | 2013-12-04 | 2014-04-09 | 丁于萍 | Toona sinensis peanut sauce and preparation method thereof |
| CN103932294B (en) * | 2014-03-25 | 2016-01-20 | 合肥市龙乐食品有限公司 | A kind of truffle peanut butter and preparation method thereof |
| CN103932297A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Nutritious peanut sauce and preparation method thereof |
| CN104256745A (en) * | 2014-09-02 | 2015-01-07 | 福建省莆田市健康树食品有限公司 | Fruit and peanut sauce and preparation method of fruit and peanut sauce |
| CN104305382A (en) * | 2014-10-10 | 2015-01-28 | 曹文柱 | Mustard and inulin contained peanut butter and preparation method thereof |
| CN104432277A (en) * | 2014-11-04 | 2015-03-25 | 曲少春 | Spicy peanut mushroom sauce |
| CN104799358A (en) * | 2015-04-14 | 2015-07-29 | 山东金豆子花生制品有限公司 | Production method of special-flavored peanut butter |
| CN105029535A (en) * | 2015-06-18 | 2015-11-11 | 王昱文 | Peanut butter and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101675816A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Peanut sauce and preparation method thereof |
| CN101965990A (en) * | 2010-09-02 | 2011-02-09 | 山东省花生研究所 | Formula of peanut paste and preparation method thereof |
| CN102726778A (en) * | 2012-06-18 | 2012-10-17 | 刘浩然 | Spicy sesame peanut paste, and preparation method thereof |
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| US20110003062A1 (en) * | 2009-07-02 | 2011-01-06 | Kerin Kennedy | Protein fortified peanut butter |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101675816A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Peanut sauce and preparation method thereof |
| CN101965990A (en) * | 2010-09-02 | 2011-02-09 | 山东省花生研究所 | Formula of peanut paste and preparation method thereof |
| CN102726778A (en) * | 2012-06-18 | 2012-10-17 | 刘浩然 | Spicy sesame peanut paste, and preparation method thereof |
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