Peanut milk and preparation method

A peanut milk and peanut shell technology, applied in dairy products, milk substitutes, applications, etc., can solve the problems of precipitation and stratification of peanut milk beverages, difficult digestion and absorption, unbalanced nutrition, etc., and achieve good economic and social benefits, Long shelf life and nutritionally balanced effects

Inactive Publication Date: 2010-04-21
XIAMEN HUIERKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of peanut milk to solve the problems of unbalanced nutrition in the production process of traditional peanut milk, difficult digestion and absorption, easy precipitation and stratification of peanut milk drinks, and short shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Soak semi-skimmed peanut protein powder prepared by low-temperature cold pressing method with protein content of 40% and oil content of 18% in edible baking soda NaHCO3 solution, the concentration of NaHCO3 solution is 0.05%-0.1%, and the soaking time is 4 hours. After the soaking, the soaking solution was filtered out, and the peanut powder and water were mixed in a ratio of 1:5, and the pulp was refined once with a colloid mill. Use a disc centrifuge to separate to obtain the supernatant. Add peanut shell water-soluble dietary fiber, fructose and arachidonic acid with a purity of more than 98% to the supernatant to prepare peanut protein powder, peanut shell water-soluble dietary fiber, fructose and arachidonic acid in a weight ratio of 50 : 5:5:1 solution, then add 0.5% soybean protein isolate, 0.03% monoglyceride fatty acid ester, 0.02% sucrose fatty acid ester, 0.015% sorbitol fatty acid ester; 0.01% agar, 0.02% manna gum , 0.02% xanthan gum and 0.015% sodium algi...

Embodiment 2

[0025] The protein content 45%, the oil content 23% semi-defatted peanut protein powder prepared by the low-temperature cold pressing method are soaked in edible baking soda NaHCO3 solution, the concentration of NaHCO3 solution is 0.1%, soaking time is 6 hours. After the soaking, the soaking solution was filtered out, and the peanut powder and water were mixed in a ratio of 1:5, and the pulp was refined once with a colloid mill. Use a disc centrifuge to separate to obtain the supernatant. Add peanut shell water-soluble dietary fiber, fructose and arachidonic acid with a purity of more than 98% to the supernatant to prepare peanut protein powder, peanut shell water-soluble dietary fiber, fructose and arachidonic acid in a weight ratio of 50 : 5:5:1 solution, then add 1% soybean protein isolate, 0.05% monoglyceride fatty acid ester, 0.03% sucrose fatty acid ester, 0.02% sorbitol fatty acid ester; 0.015% agar, 0.03% manna gum , 0.025% xanthan gum and 0.025% sodium alginate are p...

Embodiment 3

[0028] The protein content 42% that the low-temperature cold pressing method is prepared, the semi-defatted peanut protein powder of fat content 20% is soaked in the edible baking soda NaHCO3 solution, and the concentration of NaHCO3 solution is 0.07%, and soaking time is 5 hours. After the soaking, the soaking solution was filtered out, and the peanut powder and water were mixed in a ratio of 1:5, and the pulp was refined once with a colloid mill. Use a disc centrifuge to separate to obtain the supernatant. Add peanut shell water-soluble dietary fiber, fructose and arachidonic acid with a purity of more than 98% to the supernatant to prepare peanut protein powder, peanut shell water-soluble dietary fiber, fructose and arachidonic acid in a weight ratio of 50 : 5:5:1 solution, then add 0.7% soybean protein isolate, 0.04% monoglyceride fatty acid ester, 0.02% sucrose fatty acid ester, 0.02% sorbitol fatty acid ester; 0.015% agar, 0.02% manna gum , 0.02% xanthan gum and 0.025% ...

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PUM

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Abstract

The invention provides peanut milk and a preparation method. Components of the peanut milk comprise semi-skimmed peanut protein powder, water-soluble dietary fiber of peanut shell, fructose, arachidonic acid, emulsifying agent and stabilizing agent, wherein the weight ratio of the semi-skimmed peanut protein powder to the water-soluble dietary fiber of the peanut shell to the fructose to the arachidonic acid is 50: 5: 5: 1. The preparation method comprises the following steps: (1) soaking the components in NaHCO3 solution; (2) mixing the peanut powder and water after filtering the soaking solution, and pulping and centrifugally separating the mixture; and (3) adding the water-soluble dietary fiber of the peanut shell, the fructose, the arachidonic acid, the emulsifying agent and the stabilizing agent to allocate and homogenize the mixture, and sterilizing the mixture to obtain the peanut milk. The peanut milk produced by using the method of the invention has the advantages of good stability, high protein content, little denaturation and good nutrient components, is good for the young and the old, is suitable for industrialized production, and has good economic benefit and social benefit.

Description

technical field [0001] The invention relates to peanut milk and a preparation method thereof, belonging to the technical field of peanut food and beverage processing. Background technique [0002] Peanut is an important oil crop and economic crop in my country. The sown area of ​​peanuts in China accounts for 20% of the world's peanut sown area, but the total output stands at more than 40% of the world's peanut production, and the peanut export volume accounts for more than 45% of the international peanut trade. Therefore, my country's peanut occupies a pivotal position in the world's peanut production, trade and processing. There are 20%-30% protein in peanut kernels, which is second only to soybeans and higher than sesame and rapeseed compared with several important oil crops. There are about 10% albumin in peanut protein, and the remaining 90% are basic proteins. Nutritious plant protein resources have a biological value (BV) of 58 and a protein potency (PER) of 1:7, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 杨庆利禹山林朱凤于丽娜张初署毕洁孙杰高俊安
Owner XIAMEN HUIERKANG FOOD
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