Search

CN-121986919-A - Method for improving stability of peanut butter

CN121986919ACN 121986919 ACN121986919 ACN 121986919ACN-121986919-A

Abstract

The invention discloses a method for improving stability of peanut butter, and belongs to the technical field of food processing. Aiming at the problems that grease precipitation and hardening of texture are easy to occur in the storage process of peanut butter, the invention provides a solution. The method comprises the steps of taking peanut protein powder as a raw material, preparing peanut protein isolate by an alkali dissolution and acid precipitation method, measuring the protein, fat and moisture content of peanut kernels, selecting baking temperature and time according to a measurement result, removing red skin, grinding to obtain peanut butter base material, measuring the moisture-based protein content and moisture content of the peanut butter base material, selecting the adding amount of the peanut protein isolate within the range of 2-3% of the mass of the base material according to the content of the moisture-based protein and adding the moisture-based protein isolate to the base material to enable the total moisture-based protein content of the mixture to reach 30-33%, and finally stirring and mixing the mixture, and standing to obtain the stabilized peanut butter. The invention is mainly used for improving the problem of grease precipitation of peanut butter and improving the storage stability of the peanut butter.

Inventors

  • SHI AIMIN
  • WANG QIANG
  • XIAO TIANLONG
  • HU HUI
  • MA XIAOJIE
  • XIANG FEI

Assignees

  • 中国农业科学院农产品加工研究所

Dates

Publication Date
20260508
Application Date
20260330

Claims (9)

  1. 1. A method for improving the stability of peanut butter comprising the steps of: S1, mixing peanut protein powder with the protein content of 52-55% based on dry basis with water according to the mass ratio of 1:8, regulating the pH value to 8.0-9.0 with alkali liquor, stirring and extracting, centrifuging, collecting supernatant, regulating the pH value of the supernatant to 4.0-5.0 with acid, standing for precipitation, centrifuging, collecting precipitate, regulating the pH value of the precipitate to 6.5-7.5, and drying to obtain peanut protein isolate with the protein content of 85-90% based on dry basis; S2, determining the protein content, the fat content and the water content of the peanut kernels, selecting a baking temperature and a baking time according to the determination result, removing red coats after baking, and grinding until the average particle size is 15-40 mu m to obtain a peanut butter base material; s3, measuring the moisture content and the protein content of the wet basis of the peanut butter base material prepared in the S2, selecting the addition amount of peanut protein isolate within the range of 2-3% of the mass of the peanut butter base material according to the measurement result, and adding the peanut protein isolate prepared in the S1 into the peanut butter base material to ensure that the total protein content of the wet basis of the mixture reaches 30-33%; and S4, stirring and mixing the mixture obtained in the step S3 and added with the peanut protein isolate, and then standing for 12 to 24 hours to obtain the stabilized peanut butter.
  2. 2. The method for improving the stability of peanut butter according to claim 1, wherein the specific method for selecting the baking temperature and the baking time according to the measurement result in S2 is as follows: Determining the protein content P 1 , the fat content F 1 and the water content M 1 of the peanut kernels, wherein the units of P 1 、F 1 、M 1 are all; The baking temperature T and the reference baking time T base are calculated as follows: T=158+ (P 1 −51)×a+(F 1 −52.5)×b+(M 1 -6.5) x C, where T is in units of °c, a, b, C are temperature coefficients in units of °c/%, a ranges from 1.8 to 2.2, b ranges from 1.35 to 1.65, and C ranges from 0.9 to 1.1; t base =25+(P 1 −51)×d+(F 1 −52.5)×e+(M 1 -6.5) x f, wherein t base is in min, d, e and f are time coefficients, and are in min/%; Spreading peanut kernels on a baking tray, baking at a temperature T, measuring the surface chromaticity value of the peanut kernels with red skin every 2-4 min in the baking process, taking the chromaticity value as a judging standard for stopping baking, stopping baking when the measured L-value is 55-65, the measured a-value is 6-8 and the measured b-value is 24-28, and stopping baking until the three conditions are simultaneously met if the measured chromaticity value fails to simultaneously meet the conditions of 55-65, the measured a-value is 6-8 and the measured b-value is 24-28 when the reference baking time T base is reached, and stopping baking in advance until the chromaticity value reaches the standard before T base , thereby obtaining the baked peanut kernels.
  3. 3. The method for improving the stability of peanut butter according to claim 1, characterized in that the specific step of selecting the addition amount of peanut isolated protein in the range of 2% to 3% of the mass of peanut butter base according to the measurement result in S3 is as follows: determining the moisture-based protein content P 2 and the moisture content W 2 of the peanut butter base material prepared in the step S2, wherein the units of P 2 and W 2 are respectively; According to P 2 and W 2 , the addition amount X of the peanut protein isolate is calculated according to the following rule, wherein the calculated value of X is between 2.0% and 3.0%, and if the calculated value exceeds the range of 2% to 3%, the calculated value is taken as a boundary value: When P 2 is less than 28%, the addition amount is 2.6 to 2.8% if W 2 is less than 5%, 2.8 to 3.0% if W 2 is more than or equal to 5% and less than or equal to 7%, and 2.9 to 3.0% if W 2 is more than 7%; When P 2 is more than or equal to 28% and less than or equal to 30%, the addition amount is 2.2 to 2.4% if W 2 is less than 5%, 2.4 to 2.6% if W 2 is more than or equal to 5% and less than or equal to 7%, and 2.6 to 2.8% if W 2 is more than 7%; When P 2 % is greater than 30%, the addition amount is 2.0% to 2.2% if W 2 <5%, 2.2% to 2.4% if W 2 is greater than or equal to 5% and 2.4% to 2.6% if W 2 > 7%.
  4. 4. A method for improving the stability of peanut butter according to claim 3, characterized in that the final value of the added quantity X is determined according to the specific value of the moisture content W 2 in the following way: When P 2 % is less than 28%, if W 2 is less than 5%, X is 2.7%, if W 2 ≤7%,X=2.8%+(W 2 -5% is less than or equal to 5% X0.1, if W 2 is more than 7%, X is 3.0%; When the P 2 is more than or equal to 28% and less than or equal to 30%, if W 2 is less than 5%, X is 2.3%, if W 2 ≤7%,X=2.4%+(W 2 -5 is more than or equal to 5% and is 0.1%, if W 2 is more than 7%, X is 2.8%; When P 2 is more than 30%, if W 2 is less than 5%, X is 2.1%, if W 2 ≤7%,X=2.2%+(W 2 -5 is less than or equal to 5% X0.1, if W 2 is more than 7%, X is 2.6%.
  5. 5. The method for improving the stability of peanut butter of claim 4, wherein the step of achieving a total protein content of 30% to 33% in S3 is as follows: Calculating the total mass M p of the required peanut protein isolate according to the addition amount X of the peanut protein isolate, and dividing the required peanut protein isolate into a first part and a second part, wherein the first part accounts for 60-70% of M p , and the second part accounts for 30-40% of M p ; Putting the peanut butter base material prepared in the step S2 into a stirring kettle, stirring at a rotating speed of 300-500 r/min, adding a first part of peanut protein isolate under the condition of continuous stirring, and continuously stirring for 3-5 min at the current rotating speed after adding; After the first stirring is completed, sampling and measuring the intermediate wet protein content P mid of the mixture when the appearance of the mixture shows a uniform paste state, and determining the adding mass M p2 ,M p2 of the second part according to the difference between P mid and the target total protein content range of 30-33%, wherein the adding mass M p2 ,M p2 is calculated according to the following material balance formula: M p2 =(P target -P mid )/(P iso -P target ) M base ; The peanut butter comprises a peanut butter base material, a peanut butter seed oil base material, a peanut butter seed oil material and a peanut butter seed oil material, wherein P target is a set target wet-based protein content value, the unit is a fixed value selected from the range of 30-33%, P mid is the intermediate wet-based protein content measured after the first stirring, P iso is the wet-based protein content of the peanut butter seed oil, the unit is the dry-based protein content of the peanut butter seed oil and the moisture content of the peanut butter seed oil material are obtained by conversion according to the S1, and M base is the total mass of a mixture in a current stirring kettle, the total mass is kg; after M p2 is calculated according to the material balance formula, the method is carried out according to the following steps: If M p2 > total mass of the second fraction, supplementing peanut protein isolate to calculated M p2 ; if M p2 is less than or equal to 0, suspending adding the second part, and diluting by adding peanut butter base material without peanut protein isolate; if 0< M p2 is less than or equal to the total mass of the second part, adding the second part according to the calculated value M p2 .
  6. 6. The method of claim 5, further comprising the steps of homogenizing and adjusting after the addition of the second portion is completed: Adding the peanut protein isolate with the determined addition amount into a stirring kettle, increasing the stirring rotation speed to 800r/min to 1200r/min, continuously stirring for 5min to 8min, sampling after stirring is finished, and measuring the wet-based protein content P final of the final mixture: Stopping stirring when P final is more than or equal to 30% and less than or equal to 33%; When P final is less than 30%, recalculating the addition amount according to the material balance formula and adding peanut protein isolate in a supplementing manner, and continuing stirring until P final reaches 30-33%; When P final is more than 33%, supplementing peanut butter base material without peanut protein isolate, and reducing stirring speed to 300-500 r/min, and slowly mixing until P final reaches 30-33%, to obtain a mixture with uniform protein content.
  7. 7. The method of claim 6, wherein the homogenizing and adjusting steps are repeated for 3 to 5 minutes after adding peanut protein isolate or peanut butter base according to the calculation of M p2 , and re-sampling to determine new intermediate wet protein content P ' mid until P ' mid is 29.5% or less and P ' mid % or less and 32.5% or less.
  8. 8. The method for improving the stability of peanut butter of claim 1, wherein the agitating mixing of S4 includes a vacuum degassing step of agitating mixing the mixture at a vacuum of-0.06 MPa to-0.08 MPa for 10min to 20min.
  9. 9. The method of claim 1, wherein the resting temperature in S4 is 15 ℃ to 25 ℃ and the relative humidity is less than or equal to 60%, and the container is stored in a sealed condition.

Description

Method for improving stability of peanut butter Technical Field The invention relates to the technical field of food processing. More particularly, the present invention relates to a method for improving the stability of peanut butter. Background Peanut butter is a paste food prepared from peanut kernels serving as raw materials through processes of baking, grinding and the like, and is deeply favored by consumers due to unique flavor and rich nutrition. However, the phenomenon of grease precipitation and hardening of texture is common in peanut butter during storage, which has long plagued the peanut butter manufacturing industry. The main ingredients of peanut butter include fat (typically 45% -55%), protein (24% -30%) and moisture (1% -5%). Wherein, the fat is dispersed in the form of liquid grease in a solid-phase skeleton formed by peanut particles to form a suspension system. Because of limited natural emulsifying capacity of peanut protein and density difference of grease and solid phase particles, liquid grease is easy to float upwards and gather on the surface of the sauce body under the action of gravity, and layering phenomenon, namely grease precipitation, is formed. The grease precipitation not only affects the appearance quality of the product, but also accelerates the oxidation and rancidity of the surface grease and shortens the shelf life. At the same time, the texture of the peanut butter may become increasingly hard as the storage time is extended, resulting in reduced spreadability and an impact on the consumption experience. To solve the above problems, various technical means have been tried in the industry. Early methods included adding hydrogenated vegetable oils to increase system consistency, using solid fat networks of hydrogenated vegetable oils to bind liquid fats. However, hydrogenated vegetable oils contain higher trans fatty acids, long term intake is detrimental to health, and this process alters the natural flavor profile of peanut butter. Another common method is to add small molecule emulsifying agents such as glyceryl monostearate, sucrose fatty acid ester and the like, and delay grease precipitation by reducing the tension of an oil-water interface. However, the amount of small molecule emulsifier added is often precisely controlled, excessive addition can lead to greasy mouthfeel or off-flavors, and some consumers are concerned about artificial additives. In recent years, there have been studies to improve the stability of peanut butter by adjusting its protein composition. The protein has good emulsifying property and gel property, and can form a viscoelastic adsorption film on an oil-water interface to prevent oil drops from gathering. However, the content of natural proteins in the peanut kernels is limited, and part of the proteins are denatured during baking, and the emulsifying activity thereof is reduced. The direct extraction of proteins from peanut kernels for back-addition is limited by extraction efficiency and cost, although theoretically feasible, and is difficult to realize industrial application. In the production of peanut butter, baking is a key element in determining the flavor and texture of the final product. The traditional baking process usually adopts fixed temperature and time, but peanut kernels are used as agricultural products, and the protein content, the fat content and the moisture content of the peanut kernels are obviously different according to different varieties, production places and harvesting years. The uniform baking parameters are adopted to process the raw materials of different batches, so that partial batches are often insufficient in baking, green taste of peanut kernels is remained, the degree of protein denaturation is insufficient, the other partial batches are excessively baked, the grease is oxidized to generate a bad taste, and the protein is excessively denatured and loses functionality. How to dynamically adjust the baking process according to the characteristics of the raw materials is one of the technical problems of ensuring the quality stability of the peanut butter base material. Even if a peanut butter base material with stable quality is obtained, how to effectively mix exogenous proteins with the peanut butter base material is a problem to be solved. Peanut butter is a highly viscous non-newtonian fluid in which the difficulty of dispersing solid powders is great. If the protein powder is directly added at one time, local too high concentration protein lumps are extremely easy to form, the proteins wrapped in the lumps cannot be fully contacted with grease, not only is the raw materials wasted, but also uneven protein distribution in the final product and insufficient local area stability can be caused. In industrial production, how to realize the rapid and uniform dispersion of the protein powder in a high-viscosity system, and ensure that the protein content of the final product is accurately controlled with