Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for producing peanut cheese and peanut yoghurt

A production method and technology for peanut milk, which are applied in the field of process production of cheese and yogurt, can solve the problems of low addition amount of peanut milk and the like, and achieve the effect of improving the fermentation speed

Inactive Publication Date: 2011-06-15
邓立友
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The currently disclosed peanut cheese preparation process generally has the disadvantage of low addition of peanut milk, generally only 10-20%

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing peanut cheese and peanut yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1: the production method of peanut cheese

[0046] Accurately weigh 10Kg of peeled peanut kernels, soak them in about 3 times of water and wash them with NaHCO 3Adjust the pH of the soaking water to 8.5-9.0 overnight, and wash it twice with water in the morning of the next day; refine the pulp according to 1:6 of the dry weight of peanut kernels, that is, 60Kg hot water (90°C); use 40Kg water for the first time, and use it for the second time. 20Kg of water, grind the peanut dregs again, combine the second slurry and pour it into the colloid mill for fine grinding once, the formula is as follows:

[0047] Peanut milk 80% sucrose 5.5%

[0048] Fermentation Accelerator 2.5% Milk 12%

[0049] The fermentation accelerator is that the weight ratio of sodium citrate, sodium tripolyphosphate and glucose is 1:1:2;

[0050] Pour the auxiliary material granulated sugar, accelerator and milk into the peanut milk to mix and stir to dissolve. At this time, the temperat...

Embodiment 2

[0054] Embodiment 2: the production of peanut yoghurt

[0055] The milk-making process of yogurt, the pretreatment of peanut kernels and peanut milk are the same as implementation 1.

[0056] Season according to the following recipe

[0057] Peanut milk 85% sucrose 6%

[0058] Fermentation Accelerator 3% Fermentation Accelerator 2.5%

[0059] 0.35% stabilizer, 3.15% milk, appropriate amount of spices

[0060] After the material liquid has been homogenized twice, heat it up at 85°C for 15 minutes in a hot and cold cylinder or sterilize it at ultra-high temperature (135°C for 3 to 4 seconds), put it into the fermentation tank to adjust the temperature at 45°C, stir and add 3% fermentation strain, the strain is Bulgaria Lactobacillus and Streptococcus thermophilus are 1:2 mixed species, fermented for 2.5 to 3.0 hours, acidity 80 to 90°T, pH 4.6 to 4.4, naturally formed into curd, through thick slurry pump or rotor pump, into the packaging machine In the barrel, the eight cups...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses a method for producing cheese and yoghurt which uses the high-protein and high-fat peanut or partially degreased peanut through the procedures of milk producing, fermenting, milk coagulating, etc. The method comprises the following steps: (1) preparing peanut milk with a weight proportion of 1: 5-7.0 between the peanut kernel or degreased peanut kernel and water; (2) mixing 80-90% of peanut milk, 5-8% of sucrose, 2-3% of ferment accelerating agent and 0-13% of milk to uniform for sterilizing; and (3) adding the spawn into the sterilized material for fermenting.According to the invention, the fermentation material is added with ferment accelerating agent. The fermenting only requires 2-3 hours and is 1 / 3-1 / 4 of the time when the ferment accelerating agent is not added. The ferment speed is greatly increased. The product of the invention has no cowy smell or saline taste of the foreign cheese, is moderate in fragrant taste and sweet taste, and is suitable for the dietary habit of countrymen.

Description

technical field [0001] The invention belongs to the field of food science and technology, and particularly relates to a method for producing cheese and yoghurt by using high-protein, high-fat peanuts or partially defatted peanuts as the main ingredient, through processes such as milk making, fermentation and curdling. Background technique [0002] According to the statistics of the World Food and Agriculture Organization, in 2005, the total output of cheese in the world was 18 million tons, with thousands of varieties. The annual per capita consumption of cheese products in Europe is 18Kg, while the current annual per capita consumption in my country is only 1.5 grams. The main reason for this is that China is an agricultural country, and its people rely mainly on food. There are fewer areas suitable for raising dairy cows due to a large population and less land. To process milk powder is not enough to supply tens of millions of infants and young children every year, and a ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L1/36A23L25/00
Inventor 邓立友邓浩昌步寿春
Owner 邓立友
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com