Composite emulsifying agent for peanut milk and method for preparing peanut milk by adopting emulsifying agent

A technology of compound emulsifier and peanut milk, applied in the field of peanut food additives and peanut beverage processing, can solve problems such as water separation, affecting product appearance quality, and fat floating.

Inactive Publication Date: 2010-04-21
QINGDAO HUINENGDUO AGRI DEV
View PDF0 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the low protein content and high fat content of existing peanut milk, as the storage period prolongs, the product will appear fat floating and protein stratification and precipitation, which seriously affects the appearance quality of the product.
The reason for this problem ...

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The semi-defatted peanut protein powder prepared by low-temperature cold pressing with a protein content of 40% and an oil content of 18% is soaked in edible baking soda NaHCO3 solution, the concentration of NaHCO3 solution is 0.05%, 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. In the supernatant, add soybean protein isolate, monoglyceride fatty acid ester, sucrose fatty acid ester, sorbitol fatty acid ester and sodium alginate in a mass ratio of 1:1:1:1:1. Compound emulsifier, the mass percent concentration of compound emulsifier in peanut milk is 0.05%. The prepared solution is homogenized in a homogenizer, the homogenization temperature of the homogenizer is 50 degrees, and the pressure is 25MPa. Ultra-high temperature instantaneous sterilization is...

Embodiment 2

[0014] The semi-defatted peanut protein powder prepared by low-temperature cold pressing method has a protein content of 42%, and an oil content of 20%, soaked in edible baking soda NaHCO3 solution, the concentration of NaHCO3 solution is 0.08%, and the 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. In the supernatant, add soybean protein isolate, monoglyceride fatty acid ester, sucrose fatty acid ester, sorbitol fatty acid ester and sodium alginate in a mass ratio of 1:1:1:1:1. Compound emulsifier, the mass percentage concentration of compound emulsifier in peanut milk is 0.1%. The prepared solution is homogenized in a homogenizer, the homogenization temperature of the homogenizer is 55 degrees, and the pressure is 28MPa. Ultra-high temperature instantaneous steriliza...

Embodiment 3

[0016] The semi-defatted peanut protein powder prepared by low-temperature cold pressing with a protein content of 45% and an oil content of 23% is soaked in edible baking soda NaHCO3 solution, the concentration of NaHCO3 solution is 0.1%, and the 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. In the supernatant, add soybean protein isolate, monoglyceride fatty acid ester, sucrose fatty acid ester, sorbitol fatty acid ester and sodium alginate in a mass ratio of 1:1:1:1:1. Compound emulsifier, the mass percentage concentration of compound emulsifier in peanut milk is 0.15%. The prepared solution is homogenized in a homogenizer, the homogenization temperature of the homogenizer is 60 degrees, and the pressure is 30MPa. Ultra-high temperature instantaneous sterilization ...

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 invention belongs to the technical field of peanut food additive and peanut beverage processing, and provides a composite emulsifying agent for peanut milk, which is formed by mixing isolated soybean protein, fatty acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester and sodium alga acid in a mass ratio of 1: 1: 1: 1: 1, wherein the mass percentage concentration of the composite emulsifying agent in the peanut milk is 0.05 to 0.15 percent. The invention also provides a method for preparing the peanut milk by adopting the emulsifying agent. The method comprises the following steps: low-temperature cold pressing, soaking, filtering and mixing, grinding, centrifugal separation, emulsifying agent addition, homogenizing, super-high temperature instant sterilization, canning and sealing, and high-temperature sterilization. The fat in the peanut milk prepared by adopting the composite emulsifying agent can be fully emulsified and dispersed, so the generation of a fat ring can be effectively controlled; and meanwhile the shelf life of the peanut milk can be prolonged, and adverse phenomena such as settling, elutriation, demixing and the like of the peanut milk during storage and transportation are prevented.

Description

technical field [0001] The invention relates to a peanut milk compound emulsifier and a method for preparing peanut milk using the emulsifier, belonging to the technical field of peanut food additives and peanut 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 b...

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
IPC IPC(8): A23L1/035A23C11/10A23L29/10A23L11/60
Inventor 杨庆利禹山林朱凤于丽娜张初署毕洁孙杰高俊安
Owner QINGDAO HUINENGDUO AGRI DEV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap