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Processing method for improving natural stability of plant protein milk, and application thereof

The technology of a vegetable protein milk and a processing method is applied in the processing field of improving the natural stability of vegetable protein milk, can solve problems such as the inability to satisfy the protein milk, and achieve the effects of improving natural stability, improving physical and chemical properties, and improving food safety.

Inactive Publication Date: 2012-04-11
YUNNAN MOER GARDEN BIOLOGICAL SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to solve the problem of stability, the existing technology is to homogenize twice under the pressure of 20~40Mpa. However, such homogenization pressure conditions still cannot meet the problem of protein milk. When making beverages, it is still necessary to add more multi-stabilizer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0016] The raw materials are refined and passed through a 60-120 mesh sieve.

[0017] The primary homogenization pressure is 60-90Mpa, and the optimized primary homogenization pressure is 70-80Mpa, so that the protein milk particle size can reach 0.2μm.

[0018] The pressure of the secondary homogenization is 60-90Mpa, and the optimized pressure of the secondary homogenization is 70-80Mpa, so that the particle size of protein milk is less than 0.1 μm.

[0019] The homogenizing valves of the primary and secondary homogenizing machines are made of high-strength stainless steel with a pressure resistance of 120Mpa. The corresponding equipment of the first and second homogeneous process flows is made of high-strength stainless steel, with a pressure resistance of 120Mpa.

[0020] The raw material is one or a combination of peanuts, walnuts, macadamia nuts, coconut meat, almonds, cashew nuts, beans or corn. The method of the present invention is also applicable to the processing ...

Embodiment 1

[0025] Using peanuts as raw materials, the peanut kernels are pretreated through sorting, cleaning, soaking, and peeling processes, and then refined and passed through 60 meshes to obtain peanut protein puree, which is then heated to 60°C and sent to a homogenizer. Carry out primary homogenization under 60Mpa pressure to make the particle size of peanut protein puree below 0.2μm; then transport it to the secondary homogenizer for secondary homogenization under 80Mpa pressure to make the particle size of peanut protein puree below 0.1μm Finally, the protein slurry is degassed and sterilized by conventional processes to obtain peanut protein milk that meets the beverage standard.

Embodiment 2

[0027] Using walnuts as raw materials, the walnut kernels are pretreated through sorting, cleaning, soaking, and peeling processes, and then refined and passed through 80 meshes to obtain walnut protein puree, which is then heated to 80°C and sent to a homogenizer. Carry out primary homogenization under 70Mpa pressure to make the particle size of walnut protein puree reach below 0.2μm; then transport it to the secondary homogenizer for secondary homogenization under 90Mpa pressure to make the particle size of walnut protein puree reach 0.1μm Next, the final protein slurry is degassed and sterilized by a conventional process to obtain walnut protein milk that meets the beverage standard.

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Abstract

The present invention discloses a processing method for improving natural stability of plant protein milk, and an application thereof. The method comprises: A, carrying out pretreatment processes of sorting, washing, soaking and peeling for plant nutlet raw materials, then carrying out treatments of pulp grinding and filtering to obtain plant protein virgin pulp; B, heating the plant protein virgin pulp to a temperature of 60-80 DEG C, then conveying the heated plant protein virgin pulp to a primary homogenizer, carrying out primary homogenization under pressure of 60-100 MPa, then conveying to a secondary homogenizer to carry out secondary homogenization under pressure of 60-100 MPa; C, after carrying out the homogenization two times, carrying out conventional processes of degasification and sterilizing for the resulting plant protein pulp to obtain the plant protein milk, wherein the plant protein milk meets the standards of the beverage. The method is applicable for processing of peanut protein milk, walnut protein milk, macadamia nut protein milk, coconut meat protein milk, almond protein milk, cashew protein milk, bean protein milk and corn protein milk. According to the present invention, the hyperpressure homogenization method is adopted to carry out the two homogenization treatments for the plant protein milk, such that the particle size of the plant protein milk reaches or approaches the nanometer scale so as to improve physical and chemical properties of the protein milk, increase the natural stability, and the purpose of quality guarantee can be achieved without addition of more stabilizing agents.

Description

technical field [0001] The invention belongs to the technical field of vegetable protein beverage processing, and in particular relates to a processing method and an application of a processed vegetable protein milk which has good natural stability and can effectively reduce the dosage of stabilizers and improve the natural stability of vegetable protein milk. Background technique [0002] Plant protein is rich in various nutrients necessary for the human body, and is easy to be absorbed by the human body. Compared with animal protein food, its saturated fatty acid and cholesterol are low, which has positive significance for the prevention of arteriosclerosis and diabetes. People's favorite. With the development of science and technology, plant protein deep processing technology has made great progress. Plant protein processing technology is a plant protein drink prepared by pretreatment of plant nut raw materials, soaking, refining, filtration, homogenization, and steriliz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 胡庆发张跃进钱浩刘思严杨文
Owner YUNNAN MOER GARDEN BIOLOGICAL SCI & TECH DEV
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