Method capable of preventing mixed peanut butter from separating out oil and caking

A peanut butter and peanut technology, applied in the direction of food science, etc., can solve problems such as unsupportable, different process steps, and complexity, and achieve the effects of improving stability, enriching taste, and preventing rancidity

Pending Publication Date: 2019-10-08
内蒙古草原红太阳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Application number CN201611089816.1 discloses a method for preparing peanut butter. Although sucrose fatty acid ester is also used as an emulsifier to improve the phenomenon of peanut butter layering after prolonged storage, this method is more complicated than the present invention, and hardened rapeseed needs to be added Oil is used as a stabilizer, and the process steps are different, which cannot support the problem to be solved by the whole invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preventing oil segregation and hardening of mixed peanut butter

[0030] (1) Pretreatment of peanut kernels: roast high-quality plump peanut kernels at 140°C for 25 minutes, then immediately lower the temperature, and perform peeling treatment after the temperature of peanuts drops to 45°C to obtain roasted peanut kernels for use;

[0031] (2) Sesame pretreatment: wash the high-quality plump white sesame seeds with water, then roast them at a temperature of 253°C for 37 minutes, and roast sesame seeds for later use;

[0032] (3) Sesame grinding treatment: put roasted sesame seeds into a multifunctional stone mill, and grind them into 100-mesh fine sesame paste for later use;

[0033] (4) Coarse grinding of peanut kernels: roasted peanut kernels are coarsely ground into coarse peanut butter for later use;

[0034] (5) Secondary grinding of coarse peanut butter: add 12.5kg of coarse peanut butter to 0.22kg of sucrose fatty acid ester and mix well, then use a...

Embodiment 2

[0038] A method for preventing oil segregation and hardening of mixed peanut butter

[0039] (1) Pretreatment of peanut kernels: roast high-quality plump peanut kernels at 130°C for 30 minutes, then immediately lower the temperature, and perform peeling treatment after the temperature of peanuts drops to 44°C to obtain roasted peanut kernels for use;

[0040] (2) Sesame pretreatment: wash the high-quality plump white sesame with water, then bake at 245°C for 40 minutes, and roast the sesame for later use;

[0041] (3) Sesame grinding treatment: put roasted sesame seeds into a multifunctional stone mill, and grind them into 100-mesh fine sesame paste for later use;

[0042] (4) Coarse grinding of peanut kernels: roasted peanut kernels are coarsely ground into coarse peanut butter for later use;

[0043] (5) Secondary grinding of crude peanut butter: add 10kg of crude peanut butter to 0.2kg of sucrose fatty acid ester and mix well, then use a multifunctional stone mill to grind...

Embodiment 3

[0047] A method for preventing oil segregation and hardening of mixed peanut butter

[0048](1) Pretreatment of peanut kernels: roast high-quality plump peanut kernels at 150°C for 20 minutes, then immediately lower the temperature, and perform peeling treatment after the temperature of peanuts drops to 46°C to obtain roasted peanut kernels for use;

[0049] (2) Sesame pretreatment: wash the high-quality plump white sesame seeds with water, then roast them at a temperature of 260°C for 35 minutes, and roast the sesame seeds for later use;

[0050] (3) Sesame grinding treatment: put roasted sesame seeds into a multifunctional stone mill, and grind them into 100-mesh fine sesame paste for later use;

[0051] (4) Coarse grinding of peanut kernels: roasted peanut kernels are coarsely ground into coarse peanut butter for later use;

[0052] (5) Secondary grinding of crude peanut butter: add 15kg of crude peanut butter to 0.25kg of sucrose fatty acid ester and mix well, then use a ...

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PUM

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Abstract

The invention discloses a method capable of preventing mixed peanut butter from separating out oil and caking. The method includes: baking peanut kernels and whole white sesames, subjecting the peanutkernels to rough grinding, adding sucrose fatty acid ester, evenly mixing, and grinding into fine peanut paste of 100 meshes; using a multifunctional stone mill to grind the white sesames into fine sesame paste of 100 meshes, evenly mixing the fine peanut paste and the fine sesame paste, heating to 70 DEG C, keeping the temperature for 20-25 minutes, cooling to 40-45 DEG C, filling, and standingfor 24 hours to obtain mixed peanut butter. The method has the advantages that the peanut kernels and the sesames are used as the raw materials to produce the mixed peanut butter, the taste of the mixed peanut butter is enriched, and the application range of the mixed peanut butter is expanded; the baking temperature and time and peeling temperature of the peanut kernels are controlled strictly, and mottled stain and bitterness of the mixed peanut butter are prevented; the sucrose fatty acid ester is selected as the emulsifier, filling is performed at 45-50 DEG C, standing is performed for 24hours after filling, and accordingly the mixed peanut butter is prevented from separating out oil and caking, fat rancidity and nutritional substance loss in the shelf life by the three synergistic measures, and the quality and sensory evaluation of the mixed peanut butter are improved.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a method for preventing oil precipitation and hardening of mixed peanut butter, and mixed peanut butter prepared by the method. Background technique [0002] Peanut butter made from roasted and ground peanuts can provide high heat energy and rich vitamins and minerals. It has a special flavor and a good taste. It is convenient to eat and has a variety of eating methods. In European and American countries, especially the United States, like Coca-Cola and hamburgers, peanut butter has become a part of their food culture. 50% of the total peanut production is used to produce peanut butter, and 94% of American families eat it. The annual consumption of peanut butter is more than 270,000 tons. The annual per capita consumption is 1.5 tons. [0003] Peanut butter is rich in nutrition and unique in flavor. It is a good accompaniment and condiment. It is rich in vegetable prot...

Claims

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Application Information

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IPC IPC(8): A23L25/10
CPCA23L25/10
Inventor 胡君景魏俊桃李金桩张小慧纪晓梅刘晓成
Owner 内蒙古草原红太阳食品股份有限公司
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