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Composite thickening stabilizing agent for peanut milk and method for preparing peanut milk

A peanut milk and peanut technology, applied in food preparation, dairy products, milk substitutes, etc., can solve the problems of water separation and stratification, fat floating, can not effectively enhance the stability of peanut milk, etc., and achieve extended shelf life, good economic benefits and Social benefits, easy storage effect

Inactive Publication Date: 2012-03-21
SHANDONG PEANUT RES INST
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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 compound thickening stabilizer added when producing peanut milk to overcome the problem of single stabilizer in view of the phenomenon that the existing peanut milk still has obvious water separation and fat floating during the shelf life. The disadvantage of not being able to effectively enhance the stability of peanut milk improves the quality of peanut milk and prolongs the shelf life of peanut milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 is a formula of a peanut milk compound thickening stabilizer of the present invention; Embodiment 2 to Embodiment 6 are methods for making peanut milk using the compound stabilizer of Embodiment 1.

[0024] Example 1

[0025] A compound thickening stabilizer for peanut milk is characterized in that it is prepared by mixing sodium carboxymethyl cellulose, propylene glycol alginate, manna gum, xanthan gum and konjac gum in a certain proportion.

[0026] The above-mentioned compound thickening stabilizer for peanut milk is characterized in that the mass ratio of sodium carboxymethylcellulose, propylene glycol alginate, manna gum, xanthan gum and konjac gum is 1:1:1:1:1 .

Embodiment 2

[0028] 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 soda Na2CO3 solution, the concentration of Na2CO3 solution is 0.2%, and the soaking time is 3 hours. After the soaking is finished, the soaking liquid is filtered out, and the peanut powder and water are mixed in a ratio of 1:8, and the colloid mill is used to refine the pulp twice. Use a disc centrifuge to separate to obtain the supernatant. The peanut milk compound thickening stabilizer described in Example 1 was added to the supernatant, and the mass percent concentration of the compound thickening stabilizer in the peanut milk was 0.1%. 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 instant sterilization is carried out before filling, the sterilization temperature is 125 degrees, and the s...

Embodiment 3

[0030] The semi-defatted peanut protein powder prepared by low-temperature cold pressing method with a protein content of 42% and an oil content of 20% is soaked in edible soda Na2CO3 solution, the concentration of Na2CO3 solution is 0.25%, and the soaking time is 3.5 hours. After the soaking is finished, the soaking liquid is filtered out, and the peanut powder and water are mixed in a ratio of 1:8, and the colloid mill is used to refine the pulp twice. Use a disc centrifuge to separate to obtain the supernatant. The peanut milk compound thickening stabilizer described in Example 1 was added to the supernatant, and the mass percent concentration of the compound thickening stabilizer in the peanut milk was 0.15%. The prepared solution is homogenized in a homogenizer, the homogenization temperature of the homogenizer is 62 degrees, and the pressure is 32MPa. Ultra-high temperature instant sterilization is carried out before filling, the sterilization temperature is 125 degrees...

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PUM

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Abstract

The invention relates to a composite thickening stabilizing agent for peanut milk and a method for preparing the peanut milk, and belongs to the technical field of peanut food additive and peanut beverage processing. The composite thickening stabilizing agent for the peanut milk is characterized in that the composite thickening stabilizing agent is formed by mixing sodium carboxymethylcellulose, alginic acid propylene glycol fat, mannose, xanthan and konjak gum in a mass ratio of 1: 1: 1: 1: 1, wherein the mass percentage concentration of the composite stabilizing agent in the peanut milk is 0.1 to 0.25 percent. The invention also provides the method for preparing the peanut milk by adopting the stabilizing agent, which 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, high-temperature sterilization and cooling. Because of the synergy of the stabilizing agent in the composite thickening stabilizing agent, the viscosity of the peanut milk is increased and a stable space network is formed in the peanut milk, the quality of the peanut milk can be effectively improved, and the shelf life of the peanut milk can be prolonged.

Description

technical field [0001] The invention relates to a peanut milk compound thickening stabilizer and a method for preparing peanut milk, 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 biological ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/05A23C11/10A23L29/20
Inventor 杨庆利刘洪对禹山林朱凤于丽娜张初署毕洁孙杰高俊安
Owner SHANDONG PEANUT RES INST