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Formula of peanut paste and preparation method thereof

A peanut butter and formula technology, applied in food preparation, application, food science and other directions, can solve the problems of reducing the flavor and taste quality of peanuts, losing fat cell membranes, affecting product quality, etc., and achieving significant economic and social benefits, production Low cost and delicate taste

Inactive Publication Date: 2011-02-09
SHANDONG PEANUT RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the defects of traditional processing technology and processing equipment, there are many deficiencies in the peanut butter produced in the traditional way, mainly in that the peanut butter and oil are easily separated after processing and grinding, the sauce body sinks to form a solid, and the oil floats Without the protection of the fat cell membrane, it is easy to oxidize and cause the acid value to increase, resulting in rancidity, and the taste of the sauce is also rough
Thus greatly reducing the original aroma and taste quality of peanuts, shortening the storage period, and ultimately affecting the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Accurately weigh 100 grams of semi-defatted peanut protein grains prepared by low-temperature cold pressing. The protein content in the protein grains is more than 40%, the oil content is below 25%, and the protein grain size is 0.3 cm. Mix with 20 grams of soybeans and 10 grams of garlic , add an appropriate amount of water, and use colloidal grinding to refine; add 1.95 grams of salt, 0.26 grams of sodium alginate and 0.13 grams of sorbitol fatty acid ester to the refining liquid for deployment; homogenize the prepared material liquid in a high-pressure homogenizer Homogenization, the homogenization pressure is 20MPa, and the homogenization time is 5 minutes; the concentration is carried out by low-temperature vacuum, the concentration condition is 20°C, 500Pa, and the concentration is completed when the mass content of semi-defatted peanut protein grains, soybeans and garlic reaches 70%; before filling Ultra-high temperature instantaneous sterilization is carried out,...

Embodiment 2

[0028] Accurately weigh 100 grams of semi-defatted peanut protein granules prepared by low-temperature cold pressing. The protein content in the protein granules is above 40%, the oil content is below 25%, and the protein granules have a particle size of 1.0 cm. Mix with 20 grams of soybeans and 10 grams of garlic , add an appropriate amount of water, and use colloidal grinding to refine; add 1.95 grams of salt, 0.26 grams of sodium alginate and 0.13 grams of sorbitol fatty acid ester to the refining liquid for deployment; homogenize the prepared material liquid in a high-pressure homogenizer Homogenization, the homogenization pressure is 20MPa, and the homogenization time is 15 minutes; use low-temperature vacuum to concentrate, the concentration conditions are 30°C, 600Pa, and the concentration is completed when the mass content of semi-defatted peanut protein grains, soybeans and garlic reaches 72%; before filling Ultra-high temperature instantaneous sterilization is carried...

Embodiment 3

[0030] Accurately weigh 100 grams of semi-defatted peanut protein grains prepared by low-temperature cold pressing method, the protein content in the protein grains is above 40%, the oil content is below 25%, the protein grain size is 0.5 cm and mixed with 20 grams of soybeans and 10 grams of garlic , add an appropriate amount of water, and use colloidal grinding to refine; add 1.95 grams of salt, 0.26 grams of sodium alginate and 0.13 grams of sorbitol fatty acid ester to the refining liquid for deployment; homogenize the prepared material liquid in a high-pressure homogenizer Homogenization, the homogenization pressure is 20MPa, and the homogenization time is 10 minutes; use low-temperature vacuum to concentrate, the concentration conditions are 25°C, 550Pa, and the concentration is completed when the mass content of semi-defatted peanut protein grains, soybeans and garlic reaches 71%; before filling Ultra-high temperature instantaneous sterilization is carried out, the steri...

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Abstract

The invention belongs to the technical field of peanut food deep processing and relates to a formula of peanut paste, which is characterized by comprising pulverized skimmed peanut protein particles, pulverized soybean, pulverized garlic, additive, stabilizer and emulsifier, wherein the mass ratio of the skimmed peanut protein particles to the soybean to the garlic is 10:2:1; and the additive, the stabilizer and the emulsifier account for 1.5 percent, 0.2 percent and 0.1 percent of the mass of the mixture of the peanut protein, the soybean and the garlic respectively. The invention also discloses a preparation method of the peanut paste. The peanut paste prepared by the method has the advantages of preventing the paste from separating from fat and oil, along with fine mouthfeel, pure flavor, high stability, long quality guarantee period and the like. Meanwhile, the peanut paste offers a very excellent mouthfeel and can be spread easily. The production method of the peanut paste is simple and the production cost of the peanut past is low, so the peanut paste is suitable for industrial production and can create obvious economic and social benefit.

Description

technical field [0001] The invention belongs to the technical field of deep processing of peanut food, and relates to a peanut butter formula and a preparation method. Background technique [0002] Peanut is an important oil crop and edible crop in our country. There are 20%-30% protein in peanut kernel, which is second only to soybean and higher than sesame and rapeseed compared with several important oil crops. There are about 10% albumin in peanut protein, and the remaining 90% are basic proteins. A high-nutrition plant protein resource, its biological value (BV) is 58, and its protein potency (PER) is: 1 higher than that of flour and corn. It plays an important role in maintaining human health and child development. In our country, about 2.5 million tons of peanut cakes are not well utilized every year, and the cakes after oil extraction contain about 50% protein, are rich in various essential amino acids, and do not contain cholesterol. Under the circumstance that ani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/38A23L25/10
Inventor 杨庆利朱凤孙杰毕杰张初署于丽娜
Owner SHANDONG PEANUT RES INST
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