Peanut peptide lactobacillus beverage and preparation method thereof

A technology of lactic acid bacteria beverage and peanut peptide, which is applied in the field of peanut peptide lactic acid bacteria and its preparation, to achieve the effects of promoting metabolism, stimulating the secretion of digestive juice, and preventing cardiovascular and cerebrovascular diseases

Active Publication Date: 2009-06-17
陕西天宝大豆食品技术研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The difficulties in preparing the above-mentioned peanut peptide lactic acid bacteria beverage are: firstly, milking makes the peanut protein partly degrade in the fermentation process of lactic acid bacteri

Method used

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Embodiment Construction

[0017] The content of the present invention is described in detail below in conjunction with the embodiments.

[0018] 1. Select 100kg of peanut kernels to wash away the dirt and other impurities on the skin, bake the peanuts at 70°C for 40 minutes, and then rub off the red leather coat.

[0019] 2. Soak roasted and peeled peanut kernels in water at 30-35°C for 5 hours to fully soften the tissue;

[0020] 3. The soaked peanut kernels are refined with 600kg of pure water, the fineness of the slurry is 120 mesh, and the initially ground slurry is ground twice under a pressure of 25Mpa;

[0021] 4. Heat and boil the ground slurry, keep it at a constant temperature of 95°C for 25 minutes, add 5-12% white sugar by weight to fully dissolve;

[0022] 5. Cool the boiled slurry to 45-48°C under sterile conditions, add 7% by weight ratio of Lactobacillus bulgaricus and 0.008% acid protease domesticated by the successive incremental method, at 45-48°C Stand at constant temperature for ...

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Abstract

The invention relates to a peanut peptide malolactic bacteria beverage made from peanut and preparation method thereof. The preparation method comprises: baking the peanut kernels, soaking at the temperature of 30-35 degrees centigrade; grinding with water to obtain the slurry with fineness of 80-150mu; re-grinding twice under the pressure of 40MPa; heating the grinded slurry to boiling, preserving at the constant temperature of 90-100 degrees centigrade for 20-25 minutes; adding proper amount of white granulated sugar; cooling to 45-48 degrees centigrade; adding malolactic bacteria strains and acidic protease well domesticated by successive incremental method; standing at the constant temperature of 45-48 degrees centigrade for fermentation and biochemical reaction to obtain peanut peptide sour milk; diluting the well fermented peanut peptide sour milk by water, and adding white granulated sugar, sour additive and emulsifying agent; grinding by a 160-200mu colloid mill; finally performing a high pressure homogenizing treatment, and obtaining the peanut peptide malolactic bacteria beverage of the present invention.

Description

technical field [0001] The invention belongs to lactic acid bacteria beverage, and relates to peanut peptide lactic acid bacteria using peanuts as raw materials and a preparation method thereof. Background technique [0002] Peanuts are quite nutritious, the protein contained in them is second only to soybeans, and the human body absorption rate of high-quality protein is about 90%; the heat produced by peanuts is higher than that of meat, and it is known as "meat among vegetarians" and "vegetable meat" . In every hectogram of peanuts, it contains 26.2 grams of protein, 39.2 grams of fat, 22 grams of carbohydrates, 2.5 grams of crude fiber, 67 milligrams of calcium, 378 grams of phosphorus, 1.9 milligrams of iron, 0.04 milligrams of carotene, 1.03 milligrams of vitamin B1, vitamin B2 0.11 mg, niacin 10 mg, vitamin C 2 mg and other vitamins. Peanuts are of great edible value. Peanut protein contains more than a dozen amino acids needed by the human body. The catechins in pe...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/36A23L1/29A23L11/50A23L25/00A23L33/00
Inventor 郭凯惠小毅
Owner 陕西天宝大豆食品技术研究所
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