Frankincense protein peanut butter and preparation method thereof

Abstract

The invention discloses frankincense protein peanut butter and a preparation method thereof. The frankincense protein peanut butter is prepared from the following raw materials: peanut kernel, peanut protein flour, whey protein powder, condensed milk, semen coicis powder, pine nut powder, coix seed oil, root of rehmannia, the root bark of the peony tree, folium isatidis, radix puerariae, hovenia dulcis thumb, artichoke, receptaculum nelumbinis, houttuynia cordata, fresh imperata cylindrical root, chilli sauce, red camphor oil, salt, rice vinegar, vegetable oil and a proper amount of water. According to the frankincense protein peanut butter, multiple high-protein components are added, the nutrition is rich, and the added artichoke has the effects of clearing liver and improving vision, treating dyspepsia and improving the intestines and stomach; the folium isatidis has the effects of inhibiting bacteria and detoxifying; the frankincense protein peanut butter is safe to eat, has the effects of increasing the appetite, appetizing and going with rice. As the chilli sauce is added into the frankincense protein peanut butter, the color is increased, so that the color, smell and taste are complete in all varieties, and the frankincense protein peanut butter is a green food which is rich in nutrition and convenient to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to mastic protein peanut butter and a preparation method thereof. Background technique [0002] Peanuts have high nutritional value, are rich in fat and protein, and are also rich in vitamins and mineral elements, which can promote the development of brain cells and enhance memory. Peanut butter, which is processed from peanut kernels as the main raw material, is one of the popular flavor condiments because of its delicate quality and rich aroma. [0003] With the improvement of people's living standards, the traditional peanut butter affects its nutritional structure and taste due to its single component, which cannot meet the modern people's requirements for diversified tastes and enriched nutrition. The present invention provides a kind of mastic protein peanut butter with unique flavor and caters to the needs of the people. Contents of the invention [0004] The invention over...

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's living standards, the traditional peanut butter affects its nutritional structure and taste due to its single component, which cannot meet the modern people's requirements for diversified tastes and enriched nutrition. The present invention provides a kind of mastic protein peanut butter with unique flavor and caters to the needs of the people