PURE PEANUT BUTTER PREPARED BY USING COMPOUNDED PEANUT VARIETIES AND PREPARATION METHOD THEREOF

Abstract

A pure peanut butter is prepared by compounded peanut varieties. The raw material of the pure peanut butter includes: 50 to 90 parts of high oleic peanuts and 10 to 50 parts of high sugar peanuts. The preparation method is as follows: high oleic peanuts and high sugar peanuts are respectively baked, the baking conditions for the high oleic peanuts are as follows: a baking temperature of 140 to 180 C., and a baking time of 15 to 35 minutes; the baking conditions for the high sugar peanuts are as follows: a baking temperature of 130 to 160 C., and a baking time of 10 to 30 minutes; and the baked high oleic peanuts and high sugar peanuts are subjected to ventilation and cooling, and after removal of peanut skin, mixed and then subjected to coarse grinding and fine grinding.

Claims

1. A pure peanut butter prepared by a raw material of compounded varieties, wherein the pure peanut butter is prepared from the raw material in parts by weight comprises the following ingredients: 50 to 90 parts of high oleic peanuts and 10 to 50 parts of high sugar peanuts.

2. The pure peanut butter prepared by using the compounded peanut varieties according to claim 1, wherein the pure peanut butter is prepared from the raw material in parts by weight comprises the following ingredients: 60 to 80 parts of high oleic peanuts and 20 to 40 parts of high sugar peanuts.

3. The pure peanut butter prepared by using the compounded peanut varieties according to claim 2, wherein the pure peanut butter is prepared from the raw material in parts by weight comprises the following ingredients: 70 parts of high oleic peanuts and 30 parts of high sugar peanuts.

4. The pure peanut butter prepared by using the compounded peanut varieties according to claim 1, wherein a content of an oleic acid of the high oleic peanuts is 75% or more, and a fat content of the high oleic peanuts is 40% or more; and a content of sucrose of the high sugar peanuts is 6% or more.

5. A method for preparing the pure peanut butter by using the raw material of the compounded varieties according to claim 1, comprising: baking the high oleic peanuts and the high sugar peanuts respectively; subjecting the baked high oleic peanuts and high sugar peanuts to ventilation and cooling; and after removing a peanut skin, mixing and then subjecting to coarse grinding and fine grinding to give the pure peanut butter.

6. The method for preparing the pure peanut butter by using the compounded peanut varieties according to claim 5, wherein the baking conditions for the high oleic peanuts are as follows: a baking temperature of 140 to 180 C., and a baking time of 15 to 35 minutes; and/or the baking conditions for the high sugar peanuts are as follows: a baking temperature of 130 to 160 C., and a baking time of 10 to 30 minutes.

7. The method for preparing the pure peanut butter by using the compounded peanut varieties according to claim 6, wherein the baking conditions for the high oleic peanuts are as follows: a baking temperature of 155 to 165 C., and a baking time of 20 to 30 minutes; and/or the baking conditions for the high sugar peanuts are as follows: a baking temperature of 140 to 150 C., and a baking time of 15 to 25 minutes.

8. The method for preparing the pure peanut butter by using the compounded peanut varieties according to claim 7, wherein the baking conditions for the high oleic peanuts are as follows: a baking temperature of 160 C., and a baking time of 25 minutes; and/or the baking conditions for the high sugar peanuts are as follows: a baking temperature of 145 C., and a baking time of 20 minutes.

9. The method for preparing the pure peanut butter by using the compounded peanut varieties according to claim 5, wherein a fineness of the pure peanut butter is 100 mesh or more after the coarse grinding and fine grinding.

10. The method for preparing the pure peanut butter by using the compounded peanut varieties according to claim 9, wherein the fineness of the pure peanut butter is 170 to 200 mesh after the coarse grinding and fine grinding.

11. The pure peanut butter prepared by using compounded peanut varieties according to claim 2, wherein the content of the oleic acid of the high oleic peanuts is 75% or more, and the fat content of the high oleic peanuts is 40% or more; and the content of the sucrose of the high sugar peanuts is 6% or more.

12. The pure peanut butter prepared by using compounded peanut varieties according to claim 3, wherein the content of the oleic acid of the high oleic peanuts is 75% or more, and the fat content of the high oleic peanuts is 40% or more; and the content of the sucrose of the high sugar peanuts is 6% or more.

Description

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

[0034] In order to make the purposes, technical solutions, and advantages of the Examples of the present invention more clear, the technical solutions in the Examples of the present invention will be clearly and completely described. It is apparent that the described Examples are a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by a person skilled in the art based on the Examples of the present invention without creative efforts are within the scope of the present invention.

Example 1

[0035] The present Example provides a pure peanut butter prepared by using raw material of compounded varieties, and the preparation method thereof comprises the following specific steps:

[0036] High oleic peanuts (with a content of the oleic acid of 75% or more, and a fat content of 40% or more) and high sugar peanuts (with a content of the sucrose of 6% or more) with uniform size and without mildew or deterioration phenomenon were selected as raw material, 70 parts of high oleic peanuts and 30 parts of high sugar peanuts were respectively placed in an oven for baking, and the baking conditions were as follows:

[0037] the baking conditions for the high oleic peanuts were as follows: a baking temperature of 160 C., and a baking time of 25 minutes;

[0038] the baking conditions for the high sugar peanuts were as follows: a baking temperature of 145 C., and a baking time of 20 minutes;

[0039] the baked high oleic peanuts and high sugar peanuts were subjected to ventilation and cooling for 5 minutes, and after the removal of peanut skin (the removal rate of the peanut skin is 95% or more), mixed and stirred to give a mixture;

[0040] the mixture was subjected to coarse grinding and fine grinding to give a pure peanut butter having a fineness of 170 to 200 mesh, which was rapidly cooled to room temperature and then filled.

Example 2

[0041] The present Example provides a pure peanut butter, and the preparation method was the same as that in Example 1, except that the composition of the raw material was as follows:

[0042] 50 parts of high oleic peanuts and 50 parts of high sugar peanuts.

Example 3

[0043] The present Example provides a pure peanut butter, and the preparation method was the same as that in Example 1, except that the composition of the raw material was as follows:

[0044] 90 parts of high oleic peanuts and 10 parts of high sugar peanuts.

Example 4

[0045] The present Example provides a pure peanut butter, and the preparation method was the same as that in Example 1, except that the baking temperature for the high oleic peanut was 170 C.

Example 5

[0046] The present Example provides a pure peanut butter, and the preparation method was the same as that in Example 1, except that the baking temperature for the high sugar peanut was 160 C.

Example 6

[0047] The present Example provides a pure peanut butter, and the preparation method was the same as that in Example 1, except that the peanut butter has a fineness of 100 mesh.

Comparative Example 1

[0048] The present Comparative Example provides a pure peanut butter, and the preparation method was the same as that in Example 1, except that only a common peanut variety (with a content of the oleic acid of 30 to 55%) was used as the raw material, and the baking conditions for the high oleic peanut in Example 1 were used as the baking conditions.

Comparative Example 2

[0049] The present Comparative Example provides a pure peanut butter, and the preparation method was the same as that in Example 1, except that only the high oleic peanut (with a content of the oleic acid of 75% or more, and a fat content of 40% or more) was used as the raw material, and the baking conditions for the high oleic peanut in Example 1 were used as the baking conditions.

Comparative Example 3

[0050] The present Comparative Example provides a pure peanut butter, and the preparation method was the same as that in Example 1, except that only the high sugar peanut (with a content of the sucrose of 6% or more) was used as the raw material, and the baking conditions for the high sugar peanut in Example 1 were used as the baking conditions.

Experimental Example 1

[0051] In the present Experimental Example, the pure peanut butters obtained in Examples 1-6 and Comparative Examples 1-3 were compared in terms of color, scent, texture and mouthfeel after being placed at room temperature for one week and one year, and the results were as follows:

TABLE-US-00001 TABLE 1 Comparison results of pure peanut butters stored at room temperature for one week Placed at room temperature for one week Color Scent Texture Taste Example 1 Golden Strong roasted aroma Good fluidity Moderate sweetness, no yellow and sweet aroma Thick paste bitterness or other peculiar smell, delicate taste, no granular sensation Example 2 Golden Strong roasted aroma Relatively poor fluidity Somewhat too sweet, yellow and sweet aroma The paste is too thick no bitterness or other peculiar smell, delicate taste, no granular sensation Example 3 Golden Strong roasted aroma Relatively good fluidity Slightly sweet, no yellow and a little sweet Relatively thick paste bitterness or other aroma peculiar smell, delicate taste, no granular sensation Example 4 Brownish Strong roasted aroma Good fluidity Obvious bitterness yellow and burnt odor Thick paste Example 5 Brownish Strong roasted aroma Good fluidity Obvious bitterness yellow and burnt odor Thick paste Example 6 Golden Strong roasted aroma Good fluidity Moderate sweetness, no yellow and sweet aroma Thick paste bitterness or other peculiar smell, rough taste, and granular sensation Comparative Golden Relatively strong Relatively good fluidity No bitterness or other Example 1 yellow roasted aroma Relatively thick paste peculiar smell, delicate taste, no granular sensation Comparative Golden Strong roasted aroma Relatively good fluidity No bitterness or other Example 2 yellow Slightly thin paste peculiar smell, delicate taste, no granular sensation Comparative Golden Strong sweet aroma Very poor fluidity Too sweet, no bitterness Example 3 yellow Very thick butter or other peculiar smell

TABLE-US-00002 TABLE 2 Changes of the pure peanut butter stored at room temperature for one year Placed at room temperature for one year Color Scent Texture Taste Example 1 No change No change A thin layer of oil is separated No change Good fluidity Example 2 No change Strong roasted aroma A small amount of oil is Slightly bitter and sweet aroma separated taste A little tallowy smell Example 3 No change No change A thin layer of oil is separated No change Good fluidity Example 4 No change No change A thin layer of oil is separated Obvious bitterness Example 5 No change No change A thin layer of oil is separated Obvious bitterness Example 6 No change No change A small amount of oil is No change separated Lower paste is hard Poor fluidity Comparative No change Strong tallowy smell A large amount of oil is Obvious Example 1 separated bitterness Comparative No change No change A thin layer of oil is separated No change Example 2 Comparative No change Strong tallowy smell A large amount of oil is Obvious Example 3 separated bitterness

[0052] Specifically, pure peanut butter is a kind of peanut butter without adding any additives. Under this premise, the pure peanut butter provided by the present invention uses high oleic peanuts and high sugar peanuts as raw material, and special baking conditions for the high oleic peanuts and the high sugar peanuts are simultaneously established. The prepared pure peanut butter has the following beneficial effects:

[0053] (1) Compared with the pure peanut butter prepared by using only a common peanut variety, the pure peanut butter of the present invention has better stability, maintains a sweet taste after stored at room temperature for one year, and does not produce a tallowy flavor, and only a thin layer of oil is separated, and the pure peanut butter has better fluidity, and moderate viscosity.

[0054] (2) Compared with the pure peanut butter prepared by using the high oleic peanuts alone, the pure peanut butter of the present invention has sweet and moderate taste, thick paste, and better texture.

[0055] (3) Compared with the pure peanut butter prepared by using the high sugar peanuts alone, the pure peanut butter of the present invention has better fluidity.

[0056] (4) High oleic peanuts and high sugar peanuts are respectively baked under different special baking conditions, so that the pure peanut butter of the present invention has better flavor, is less prone to burnt, and has a sweet taste and no bitterness.

[0057] It should be noted that the above Examples are only used to illustrate the technical solutions of the present invention, and are not limited thereto. Although the present invention has been described in detail with reference to the foregoing Examples, a person skilled in the art should understand that: the technical solutions described in the foregoing Examples may be modified, or some of the technical features may be equivalently replaced. The modifications and substitutions of the present invention do not depart from the spirit and scope of the technical solutions of the Examples of the present invention.