Peanut milk beverage with calcium supplementing function and preparation method thereof

A peanut milk and beverage technology, applied in the field of beverages, can solve the problems of easy stratification, low calcium absorption rate, precipitation, etc., and achieve the effect of promoting calcium absorption, good calcium supplementation effect, and high calcium absorption rate

Inactive Publication Date: 2011-06-29
东莞市德亨饮料食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, although the peanut dew disclosed in the above-mentioned patent can supplement calcium, there is no substance added to the peanut dew that can promote calcium absorption, resulting in a low calcium absorption rate and poor calcium supplementation effect
In addition, due to the immature technology of the existing peanut milk beverage, the taste of the peanut milk beverage is not good, the structure is unstable, and phenomena such as stratification and precipitation are prone to occur

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A preparation method of a peanut milk drink with calcium supplementation function, which comprises the following preparation steps:

[0045] A. Fry 15g of peanut kernels to remove the red coat, add water below 45°C to soak for 8 hours, drain the water, grind the peanut kernels and water at a ratio of 1:8, and filter through a 100-mesh sieve to obtain peanut slurry;

[0046] B. Mix peanut slurry, 1g collagen, 0.03g casein phosphopeptide, 0.1g vitamin D, 0.1g monoglyceride and 10g dissolved and filtered fructo-oligosaccharides, add water to measure to 100g, fully stir and cut for 10min , to prepare a mixed solution;

[0047] C, the mixed solution obtained in step B is finely ground 1 time with a colloid mill;

[0048] D. Send the finely ground mixed solution into a homogenizer and homogenize it at 15Mpa;

[0049] E. Filling and sterilizing to prepare a peanut milk drink with calcium supplementation function.

[0050] This example uses natural calcium-containing peanuts...

Embodiment 2

[0052] A preparation method of a peanut milk drink with calcium supplementation function, which comprises the following preparation steps:

[0053] A. Soak 20g of peanut kernels in hot water, wipe off the red coat, soak in water below 45°C for 9 hours, drain the water, grind the peanut kernels and water at a ratio of 1:9, and filter through a 150-mesh sieve to obtain peanuts slurry;

[0054] B. Mix peanut slurry, 3g collagen, 0.09g casein phosphopeptide, 0.1g vitamin D, 0.1g sucrose fatty acid ester, 0.1g sorbic anhydride fatty acid ester and 20g fructooligosaccharides dissolved and filtered, add water and quantify to 100g, fully stirred and sheared for 16 minutes to obtain a mixed solution;

[0055] C, the mixed solution obtained in step B is finely ground 1 time with a colloid mill;

[0056] D. Send the finely ground mixed solution into a homogenizer and homogenize it at 28Mpa;

[0057] E. Filling and sterilizing to prepare a peanut milk drink with calcium supplementation...

Embodiment 3

[0060] A preparation method of a peanut milk drink with calcium supplementation function, which comprises the following preparation steps:

[0061] A. Fry 20g of peanut kernels to remove the red coat, add water below 45°C to soak for 8-10 hours, drain the water, grind the peanut kernels and water at a ratio of 1:9, and filter through a 130-mesh sieve to obtain peanut slurry ;

[0062] B, peanut slurry, 2g collagen, 0.1g casein phosphopeptide, 0.1g vitamin D, 0.05g sucrose fatty acid ester, 0.05g sorbic anhydride fatty acid ester, 0.05g lecithin and 10g oligomer Mix fructose, add water to measure to 100g, fully stir and shear for 18 minutes to obtain a mixed solution;

[0063] C, the mixed solution obtained in step B is finely ground 1 time with a colloid mill;

[0064] D. Send the finely ground mixed solution into a homogenizer and homogenize it at 35Mpa;

[0065] E. Filling and sterilizing to prepare a peanut milk drink with calcium supplementation function.

[0066] This...

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PUM

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Abstract

The invention belongs to the field of beverage technology, and particularly relates to peanut milk beverage with a calcium supplementing function and a preparation method thereof. The preparation method comprises the following steps: soaking 15-25 parts of hot-water red skin of peanut kernel in water below 45 DEG C for 8-10 hours; draining water; adding water to the red skin and grinding; filtering with a 100-150-mesh sieve; adding 1-4 parts of ossein, 0.03-0.1 part of casein phosphopeptides, 0.1-0.2 part of vitamin D, 0.1-0.3 part of emulsifier and 10-25 parts of fructooligosaccharide, and adding water to fix the quantity to be 100 parts; sufficiently stirring, shearing and accurately grinding with a colloid mill; feeding the product to a homogenizer for homogenization under pressure of 15-40 Mpa; and finally performing encapsulation and sterilization to obtain the finished product. According to the invention, the peanut kernels naturally containing calcium and the raw materials capable of promoting calcium absorption, the calcium absorption rate is high, and the calcium supplementing effect is good; and the peanut milk beverage prepared by the process provided by the invention has good calcium supplementing effect, good taste and stable structure, and is not layered or precipitated after standing for a long time.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a peanut milk beverage with calcium supplement function and a preparation method thereof. Background technique [0002] Calcium deficiency is a worldwide nutritional problem. There are a variety of calcium supplement products on the market. Not only are there special calcium supplement tablets, but also calcium is added to many beverages to become beverages with calcium supplement function. [0003] For example, the Chinese invention patent with the application number of 200410093177.7 discloses a peanut dew and its preparation method. Sugar 0.05-0.2%, salt 0.001-0.003%, and the rest is water; the preparation method is as follows: take fresh, dried and fresh peanuts, peel off the shell and red bottom, soak them in water, first coarsely grind them, and then send them to a colloid mill for fine grinding , filter; heat the peanut liquid; use a vacuum pump to remove th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 陈智辉
Owner 东莞市德亨饮料食品有限公司
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