CN1145201A - Multi-vitamin peanut butter and its prepn. tech. - Google Patents
Multi-vitamin peanut butter and its prepn. tech. Download PDFInfo
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- CN1145201A CN1145201A CN96115729A CN96115729A CN1145201A CN 1145201 A CN1145201 A CN 1145201A CN 96115729 A CN96115729 A CN 96115729A CN 96115729 A CN96115729 A CN 96115729A CN 1145201 A CN1145201 A CN 1145201A
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- peanut
- wheat embryo
- stabilizing agent
- multidimensional
- flavor enhancement
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Abstract
A multi-vitamine peanut paste is made up through purifying wheat embryo, deactivating enzyme, passivating, baking and crushing peanut, removing red peel, mixing with stabilizer and flavouring, grinding and cooling, and features high nutritive value, unique taste.
Description
The present invention relates to (Groundnut products) and reparation technology thereof.
The processing of common peanut butter, " the refining peanut butter development " that the Tianjin Business College that stores in the achievement storehouse as Shandong Province research institute of scientific-technical information is finished, " the peanut jam manufacturing technology " that Jinzhou City, Liaoning Province research of agricultural science institute finishes, all be to be processed into peanut and portions additive, the cost of material height, the nutritional labeling dullness, protein, vitamin, micronutrient levels is few and low.
The objective of the invention is to propose a kind of prescription and reparation technology thereof of nutritious, multidimensional peanut butter that cost is low.
This multidimensional peanut butter comprises peanut, wheat embryo, flavor enhancement and stabilizing agent, and its percentage by weight is
Peanut 75-85%
Wheat embryo 10-20%
Flavor enhancement 2-4%
Stabilizing agent 1-2%
Flavor enhancement comprises refined salt or sucrose or capsicum, and stabilizing agent comprises hydrogenated vegetable oil or monoglyceride.
The reparation technology of this multidimensional peanut butter comprises the steps:
A, choose clean peanut, wheat embryo and flavor enhancement, stabilizing agent by proportioning;
B, adopt the dry killing enzyme and inactivation method of far-infrared radiation that the plurality of enzymes that wheat embryo contains is toasted passivation, baking temperature is 160 °-180 ℃, and stoving time is grasped in the wheat embryo water content 4% below and make it be golden yellow;
C, in temperature be under 180 °-200 ℃ the condition to peanut baking 14-18 minute, make peanut be pale brown look, and the peanut high wind after will toasting is cooled to below 45 ℃, again
D, be broken into 2-5 lobe/grain, separate then and remove peanut red coat;
E, above-mentioned wheat embryo, the peanut that gives processing evenly mixed with flavor enhancement, stabilizing agent, again
F, mill sauce adopt regrind, roughly grind fine grinding more earlier, then
G, be cooled to below 50 ℃, preserve after the packing in the environment of low temperature, drying, ventilation
Prescription of the present invention except that selecting peanut for use, is also selected the low wheat embryo of cost of material for use, and wheat embryo is the protein content height not only, and is again a kind of good vitamin source, and it is rich in V
B1, V
B2, V
E, this is that other plant is incomparable, still a kind of good micro-element nutrition source, and the trace elements of Ca that it contains, P, Fe, Zn, Se are higher.Fat content in the wheat embryo is low, with the peanut compatibility, can reduce the fat content of multidimensional peanut butter.The adding of stabilizing agent can prevent effectively that oily sauce from separating, and prolongs storage life.Therefore, the multidimensional peanut butter has following characteristics:
1, opened up the new way of making food of wheat embryo;
2, protein, vitamin, micronutrient levels height are nutritious;
3, technology is simple, cost is low, and 20-40% can reduce cost;
4, can make series of products such as sweet taste, saline taste, pungent, men and women, old and young all can select for use.
Multidimensional peanut butter formulation Example is by weight percentage listed by table 1.
Table 1 prescription
| Component | Example 1 | Example 2 | Example 3 |
| Peanut (%) | ????75 | ????80 | ????85 |
| Wheat embryo (%) | ????20 | ????17 | ????10 |
| Refined salt (%) | ????4 | ||
| Sucrose (%) | ????3 | ||
| Capsicum (%) | |||
| Hydrogenated vegetable oil (%) | ????1 | ????2 | |
| Monoglyceride (%) | ????1 |
The reparation technology of above-mentioned 3 embodiment is:
A, remove wheat bran and foreign matter in the wheat embryo, remove moldy kernel in the peanut, prematurity grain, damage by worms grain and impurity, get peanut, wheat embryo, flavor enhancement and stabilizing agent by proportioning then;
B, adopt the dry killing enzyme and inactivation method of far-infrared radiation that the plurality of enzymes that wheat embryo contains is toasted passivation, baking temperature is 160 °-180 ℃, and stoving time is grasped in the wheat embryo water content 4% below and make it be golden yellow;
C, in temperature be under 180 °-200 ℃ the condition with far infrared granular food electric oven to peanut baking 14-18 minute, make peanut be pale brown look, and the peanut after will toasting carries out high wind immediately and is cooled to below 45 ℃, again
D, be broken into 2-5 lobe/grain, separate with pneumatic separator then and remove peanut red coat with broken roller mill;
E, above-mentioned wheat embryo, the peanut that gives processing evenly mixed with flavor enhancement, stabilizing agent, again
F, mill sauce repeat fine grinding in corase grind, back earlier with colloid mill, then
G, be cooled to below 50 ℃, preserve after the packing in the environment of low temperature, drying, ventilation.
The multidimensional peanut butter of producing according to above-mentioned technology is golden yellow thick body, can pass through 100 mesh sieve thin,tough silk more than 98%.
The general component content of producing by above-mentioned 3 embodiment proportionings of multidimensional peanut butter sees Table 2, vitamin content sees Table 3, micronutrient levels sees Table 4.
The general component content (g/100g) of table 2
| Embodiment | Moisture | Protein | Fat | Full sugar | Ash content |
| Example 1 | ?1.68 | ????28.90 | ????42.80 | ????8.60 | ?3.15 |
| Example 2 | ?1.67 | ????28.87 | ????43.00 | ????8.64 | ?3.13 |
| Example 3 | ?1.66 | ????28.82 | ????43.20 | ????11.62 | ?3.14 |
Table 3 vitamin content (mg/100g)
| Embodiment | ?V A | ?V B1 | ?V B2 | ?V B6 | ????V PP | ????V E |
| Example 1 | ?0.06 | ?1.31 | ?0.23 | ?25.3 | ????9.2 | ????4.7 |
| Example 2 | ?0.05 | ?1.30 | ?0.22 | ?25.0 | ????9.1 | ????4.6 |
| Example 3 | ?0.04 | ?1.29 | ?0.21 | ?24.8 | ????9.0 | ????4.5 |
Table 4 micronutrient levels (mg/100g)
| Embodiment | Calcium | Phosphorus | Iron | Zinc | Magnesium |
| Example 1 | ????23.39 | ????10.42 | ????10.31 | ??5.68 | ?0.31 |
| Example 2 | ????23.38 | ????10.40 | ????10.29 | ??5.67 | ?0.30 |
| Example 3 | ????23.36 | ????10.37 | ????10.25 | ??5.65 | ?0.28 |
Claims (4)
1, a kind of multidimensional peanut butter comprises peanut, and its feature also comprises wheat embryo, flavor enhancement and stabilizing agent, and its percentage by weight is
Peanut 75-85%
Wheat embryo 10-20%
Flavor enhancement 2-4%
Stabilizing agent 1-2%
2,, it is characterized in that flavor enhancement comprises refined salt or sucrose or capsicum according to the said multidimensional peanut butter of claim 1.
3,, it is characterized in that stabilizing agent comprises hydrogenated vegetable oil or monoglyceride according to the said multidimensional peanut butter of claim 1.
4,, it is characterized in that comprising the steps: according to the reparation technology of the said multidimensional peanut butter of claim 1
A, choose clean peanut, wheat embryo and flavor enhancement, stabilizing agent by proportioning;
B, adopt red line radiant drying killing enzyme and inactivation method far away that the plurality of enzymes that wheat embryo contains is toasted passivation, baking temperature is 160 °-180 ℃, and stoving time is grasped in the wheat embryo water content 4% below and make it be golden yellow;
C, in temperature be under 180 °-200 ℃ the condition to peanut baking 14-18 minute, make peanut be pale brown look, and the peanut high wind after will toast cools off and causes below 45 ℃, again
D, be broken into 2-5 lobe/grain, separate then and remove peanut red coat;
E, with the above-mentioned wheat embryo that gives processing, peanut with flavor enhancement, stabilizing agent, evenly mix, again
F, mill sauce adopt regrind, roughly grind fine grinding more earlier, then
G, be cooled to below 50 ℃, preserve after the packing in the environment of low temperature, drying, ventilation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96115729A CN1048620C (en) | 1996-04-02 | 1996-04-02 | Multi-vitamin peanut butter and its prepn. tech. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96115729A CN1048620C (en) | 1996-04-02 | 1996-04-02 | Multi-vitamin peanut butter and its prepn. tech. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1145201A true CN1145201A (en) | 1997-03-19 |
| CN1048620C CN1048620C (en) | 2000-01-26 |
Family
ID=5122954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96115729A Expired - Fee Related CN1048620C (en) | 1996-04-02 | 1996-04-02 | Multi-vitamin peanut butter and its prepn. tech. |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1048620C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060325C (en) * | 1997-08-04 | 2001-01-10 | 于君甫 | Crisp kernel sauce and preparing process thereof |
| CN101946928A (en) * | 2010-09-02 | 2011-01-19 | 山东省花生研究所 | Preparation method of household peanut butter |
| CN102907717A (en) * | 2012-11-15 | 2013-02-06 | 东海县东粤花生食品有限公司 | Preparation method of peanut butter |
| CN103393168A (en) * | 2013-07-23 | 2013-11-20 | 天津春发生物科技集团有限公司 | Preparation method of peanut butter |
| CN103549244A (en) * | 2013-11-14 | 2014-02-05 | 苏德勋 | Oligosaccharide malt and pomelo sauce and preparation method thereof |
| CN104543952A (en) * | 2014-12-19 | 2015-04-29 | 广州市天惠食品有限公司 | Solid-state sauce and preparation method thereof |
| CN108450880A (en) * | 2018-05-16 | 2018-08-28 | 基快富食品（中国）有限公司 | It is a kind of can be with the production technology for the peanut flavor sauce that sauce rifle uses |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04363393A (en) * | 1990-11-29 | 1992-12-16 | Ajinomoto Co Inc | Production of various flavor oil and roasted seed or the like |
| CN1078115A (en) * | 1992-04-29 | 1993-11-10 | 步寿春 | Less fat nutrient peanut butter |
-
1996
- 1996-04-02 CN CN96115729A patent/CN1048620C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060325C (en) * | 1997-08-04 | 2001-01-10 | 于君甫 | Crisp kernel sauce and preparing process thereof |
| CN101946928A (en) * | 2010-09-02 | 2011-01-19 | 山东省花生研究所 | Preparation method of household peanut butter |
| CN102907717A (en) * | 2012-11-15 | 2013-02-06 | 东海县东粤花生食品有限公司 | Preparation method of peanut butter |
| CN102907717B (en) * | 2012-11-15 | 2014-01-29 | 东海县东粤花生食品有限公司 | Preparation method of peanut butter |
| CN103393168A (en) * | 2013-07-23 | 2013-11-20 | 天津春发生物科技集团有限公司 | Preparation method of peanut butter |
| CN103549244A (en) * | 2013-11-14 | 2014-02-05 | 苏德勋 | Oligosaccharide malt and pomelo sauce and preparation method thereof |
| CN104543952A (en) * | 2014-12-19 | 2015-04-29 | 广州市天惠食品有限公司 | Solid-state sauce and preparation method thereof |
| CN108450880A (en) * | 2018-05-16 | 2018-08-28 | 基快富食品（中国）有限公司 | It is a kind of can be with the production technology for the peanut flavor sauce that sauce rifle uses |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1048620C (en) | 2000-01-26 |
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