| 摘要 |
Provided are a method for preparing an A+ grade peanut butter praline to improve the gloss and the taste of nut of peanut, and the A+ grade peanut butter praline prepared by the method. The method comprises the steps of injecting 50 % of a peanut paste, 29 % of sugar, 5 % of a cacao nib, 8 % of a soybean oil, 4,6 % of a cacao mass, 1.6 % of glycerin fatty acid ester, 1.6 % of purified processed fat and oil, 0.2 % of salt into a mixer; mixing the mixture for 20 min at a temperature of 70-80 deg.C; transferring the mixture into a cooling device; and lowering the temperature of butter below 38 deg.C by using cold water, a rotating wing and a circulating pump.
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