CN102783680A - Peanut butter low-oxygen fine grinding process method - Google Patents
Peanut butter low-oxygen fine grinding process method Download PDFInfo
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- CN102783680A CN102783680A CN201110145012XA CN201110145012A CN102783680A CN 102783680 A CN102783680 A CN 102783680A CN 201110145012X A CN201110145012X A CN 201110145012XA CN 201110145012 A CN201110145012 A CN 201110145012A CN 102783680 A CN102783680 A CN 102783680A
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Abstract
The present invention provides a peanut butter low-oxygen fine grinding process method, including: a step of baking, comprising baking and heating peanuts to 160 DEG C, keeping for 40-60 minutes until the inside and outside of peanuts are in the same color, and selecting the peanuts without a burnt smell; a step of peeling and screening, comprising timely discharging the baked peanuts, spreading for cooling or blowing cold air for cooling, peeling and sieving the peanuts by a peeler, and separating cotyledons and plumules; a step of grinding to butter, comprising placing the separated plumules in a grinding machine for grinding butter; and a step of canning and freezing, comprising packing the peanut butter into cans, putting at low temperature and freezing, and putting in a warehouse after overall completion of crystallization. The beneficial effects of the present invention are that: using the process can inhibit the normal physiological metabolism of aerobic microorganisms, inhibit the respiration of the peanuts, reduce nutrient consumption, prevent the oxidation and corruption of peanut grease, and maintain a good flavor; and the peanut butter is easy to carry and high in storage property, and is a nutritional product having a market potential.
Description
Technical field
The present invention relates to the peanut butter grinding technics, be specifically related to oxygen fine grinding technology method at the bottom of a kind of peanut butter.
Background technology
Peanut nourishes help, is conducive to long life, thus among the peoplely be referred to as " peanut " again, and together be described as " plant meat ", " meat or fish in the element " with soya bean.The nutritive value of peanut is higher than grain, can match in excellence or beauty with some animal foods such as egg, milk, meats.The content that it contains amounts of protein and fat, particularly unrighted acid is very high, the various nutraceutical of very suitable manufacturing.
Peanut butter is one of fragrance flavouring of liking of the masses, as noodles served with soy sauce, sesame butter, etc. bar, steamed bun, bread or cold vegetable dish in sauce etc., also is to make filling hearts batchings such as sweet cake, steamed stuffed bun.The color and luster of peanut butter is a yellowish-brown, and quality is fine and smooth, and is delicious, has the intrinsic strong fragrance of peanut, not mouldy, insect-free.Peanut butter contains rich in protein, mineral trace element and a large amount of B family vitamin, vitamin E etc., has effect hypotensive, reducing blood lipid, and to the reproducibility anaemia, diabetes can both play certain supplemental treatment effect; Contain tryptophan in the peanut butter, can help to fall asleep.
Summary of the invention
The objective of the invention is to overcome above weak point; Oxygen peanut butter grinding technics of a kind of end is provided, and this technology is processed peanut butter with peanut through operations such as baking, mill sauce, sterilizations, can suppress the normal physiological metabolism of aerobic microbiological through this technology; The respiration that suppresses peanut; Reduce nutrient consumption, prevent that the oxidation of peanut grease from ruining, keep excellent flavor.
The objective of the invention is to realize that developed oxygen fine grinding technology method at the bottom of a kind of peanut butter, the technical scheme that the present invention adopted comprises the steps: by following technical scheme
1) baking: the peanut baking is heated to 160 ℃, kept 40-60 minute, the inside and outside solid colour of shelled peanut, the peanut of choosing no burnt burning is subsequent use;
2) peeling, screening: the timely discharging of shelled peanut, airing or the cooling of blowing a cold wind over after will be above-mentioned baked, remove the peel, sieve cotyledon and germ separation with skinning machine again after shelled peanut cools off;
3) mill sauce: isolated cotyledon is put into grinder grind sauce;
4) tinning, freezing: in the peanut butter tank filling, under cryogenic freezing, leave standstill, treat to put in storage after whole crystallization is accomplished.
The number of times of described mill sauce is 2 times, the 1st corase grind, and meticulous smooth finished product is worn in the 2nd fine grinding, and when No. the 2nd mill sauce, adds 2%-3% sugar and the salt of 0.5%-0.6% and the vitamin E of 0.05%-0.06%.
The temperature of described cryogenic freezing is-5-0 ℃.
Beneficial effect of the present invention: cross the normal physiological metabolism that this technology can suppress aerobic microbiological, suppress the respiration of peanut, reduce nutrient consumption; The oxidation that prevents the peanut grease is ruined, and keeps excellent flavor, and easy to carry; Keeping quality is strong, is a kind of nutriment with market potential.
Specific embodiment
The technical scheme that the present invention adopted comprises the steps:
2) baking: the peanut baking is heated to 160 ℃, kept 40-60 minute, the inside and outside solid colour of shelled peanut, the peanut of choosing the no smell of burning is subsequent use;
2) peeling, screening: the timely discharging of shelled peanut, airing or the cooling of blowing a cold wind over after will be above-mentioned baked, remove the peel, sieve cotyledon and germ separation with skinning machine again after shelled peanut cools off;
3) mill sauce: isolated cotyledon is put into grinder grind sauce;
4) tinning, freezing: in the peanut butter tank filling, under cryogenic freezing, leave standstill, treat to put in storage after whole crystallization is accomplished.
The number of times of described mill sauce is 2 times, the 1st corase grind, and meticulous smooth finished product is worn in the 2nd fine grinding, and when No. the 2nd mill sauce, adds 2%-3% sugar and the salt of 0.5%-0.6% and the vitamin E of 0.05%-0.06%.
The temperature of described cryogenic freezing is-5-0 ℃.
Those of ordinary skill in the art can understand, and in protection scope of the present invention, makes amendment for the foregoing description, and it all is possible adding and replacing, and it does not all exceed protection scope of the present invention.
Claims (3)
1. oxygen fine grinding technology method at the bottom of the peanut butter comprises the steps:
1) baking: the peanut baking is heated to 160 ℃, kept 40-60 minute, the inside and outside solid colour of shelled peanut, the peanut of choosing no burnt burning is subsequent use;
2) peeling, screening: the timely discharging of shelled peanut, airing or the cooling of blowing a cold wind over after will be above-mentioned baked, remove the peel, sieve cotyledon and germ separation with skinning machine again after shelled peanut cools off;
3) mill sauce: isolated cotyledon is put into grinder grind sauce;
4) tinning, freezing: in the peanut butter tank filling, under cryogenic freezing, leave standstill, treat to put in storage after whole crystallization is accomplished.
2. oxygen fine grinding technology method at the bottom of the peanut butter according to claim 1; It is characterized in that: the number of times of described mill sauce is 2 times; The 1st corase grind; Meticulous smooth finished product is worn in the 2nd fine grinding, and when No. the 2nd mill sauce, adds 2%-3% sugar and the salt of 0.5%-0.6% and the vitamin E of 0.05%-0.06%.
3. oxygen fine grinding technology method at the bottom of the peanut butter according to claim 1 is characterized in that: the temperature of described cryogenic freezing is-5-0 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110145012XA CN102783680A (en) | 2011-05-19 | 2011-05-19 | Peanut butter low-oxygen fine grinding process method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110145012XA CN102783680A (en) | 2011-05-19 | 2011-05-19 | Peanut butter low-oxygen fine grinding process method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102783680A true CN102783680A (en) | 2012-11-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110145012XA Pending CN102783680A (en) | 2011-05-19 | 2011-05-19 | Peanut butter low-oxygen fine grinding process method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077401A (en) * | 2015-09-09 | 2015-11-25 | 天津市东宇顺油业有限公司 | Method for preparing peanut butter |
| CN105105223A (en) * | 2015-09-09 | 2015-12-02 | 天津市东宇顺油业有限公司 | Preparing method for stir-fried sesame seeds |
| CN105167027A (en) * | 2015-09-09 | 2015-12-23 | 天津市东宇顺油业有限公司 | Sesame seed paste preparation method |
| CN106262571A (en) * | 2016-08-19 | 2017-01-04 | 王兆生 | A kind of selenium-rich vitamin E nutrient peanut butter and preparation technology thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1692828A (en) * | 2005-05-25 | 2005-11-09 | 王超圣 | Paste like peanut butter |
| CN101731680A (en) * | 2008-11-05 | 2010-06-16 | 北京朔方尚德科技发展有限公司 | Method for producing peanut main agent |
-
2011
- 2011-05-19 CN CN201110145012XA patent/CN102783680A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1692828A (en) * | 2005-05-25 | 2005-11-09 | 王超圣 | Paste like peanut butter |
| CN101731680A (en) * | 2008-11-05 | 2010-06-16 | 北京朔方尚德科技发展有限公司 | Method for producing peanut main agent |
Non-Patent Citations (2)
| Title |
|---|
| 杨湄: "花生酱加工技术", 《中国油料》 * |
| 陈凤良 彭时珍: "花生酱加工技术", 《花生学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077401A (en) * | 2015-09-09 | 2015-11-25 | 天津市东宇顺油业有限公司 | Method for preparing peanut butter |
| CN105105223A (en) * | 2015-09-09 | 2015-12-02 | 天津市东宇顺油业有限公司 | Preparing method for stir-fried sesame seeds |
| CN105167027A (en) * | 2015-09-09 | 2015-12-23 | 天津市东宇顺油业有限公司 | Sesame seed paste preparation method |
| CN106262571A (en) * | 2016-08-19 | 2017-01-04 | 王兆生 | A kind of selenium-rich vitamin E nutrient peanut butter and preparation technology thereof |
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Application publication date: 20121121 |