Compound protein milk beverage and preparation method thereof

A technology for compounding protein and milk beverages, applied in dairy products, milk substitutes, applications, etc., can solve problems such as taste affecting drinking, loss of nutrients, pollution of peanut residues, etc., to shorten production time, improve stability, and reduce waste. and the effects of pollution

Active Publication Date: 2013-04-24
NEW HOPE DAIRY HLDG
View PDF4 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the currently commercially available peanut milk production processes are processed by soaking and refining peanuts. Peanut walnuts are soaked in alkali for 2-4 hours, rinsed with running water, and then manually transported to a refiner. Grinding + fine grinding) after filtration, pulp residue is separated twice by centrifuge to obtain peanut walnut pulp, about 20% of peanut residue will be discharged, and its protein, fat, vitamins, minerals and other nutrients will be lost to a certain extent
However, if the peanut dregs are not removed, it will affect the taste of drinking
At the same time, the production workshop needs to be equipped with equipment for soaking, refining and boiling peanuts, which covers a large area, especially the discarded peanut slag after refining is seriously polluted, it is difficult to handle, the process is complicated, and the operation is cumbersome.

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Compound protein milk beverage and preparation method thereof
  • Compound protein milk beverage and preparation method thereof
  • Compound protein milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The composition of the compound protein milk drink of this embodiment is shown in Table 1.

[0041] A method for preparing the above-mentioned compound protein milk drink, the effect is as shown in table 3, and the steps include:

[0042] A. Peanut baking:

[0043] The raw peanut kernels are roasted and peeled on a continuous roaster at 140°C for 1 hour to obtain roasted peanuts with strong aroma;

[0044] B. Grinding roasted peanuts and walnuts:

[0045] The roasted peanuts obtained in step A and the commercially available cooked walnuts are ground to a fineness of 60 μm by a micro-mill and a stone roller mill to a fineness of 30 μm to obtain a fine and rich peanut-walnut sauce;

[0046] C. Ingredients:

[0047] Filter the peanut and walnut butter obtained in step B through a 200-mesh vibrating sieve, add water, whole milk powder, white sugar, emulsification stabilizer, sweetener, essence in proportion, control the temperature at 80°C, and stir for 10 minutes;

[0...

Embodiment 2

[0057] The composition of the compound protein milk drink of this embodiment is shown in Table 1.

[0058] A method for preparing the above-mentioned compound protein milk drink, the effect is as shown in table 3, and the steps include:

[0059] A. Roasting of peanuts:

[0060] Roast raw peanut kernels at 150°C for 0.3h and peel off the skin to obtain roasted peanuts with rich aroma;

[0061] B. Grinding roasted peanuts and cooked walnuts:

[0062] The roasted peanuts and commercially available cooked walnuts obtained in step A are subjected to ultrafine grinding to a fineness of 70 μm and stone roller mills to a grinding fineness of 40 μm to obtain peanut and walnut butter;

[0063] C. Ingredients:

[0064] Filter the peanut and walnut butter obtained in step B through a 300-mesh vibrating sieve, add water, whole milk powder, white sugar, emulsification stabilizer, sweetener, essence in proportion, control the temperature at 70°C, and stir for 20 minutes;

[0065] Describ...

Embodiment 3

[0074] The composition of the compound protein milk drink of this embodiment is shown in Table 1.

[0075] A method for preparing the above-mentioned compound protein milk drink, the effect is as shown in table 3, and the steps include:

[0076] A. Peanut baking:

[0077] Roast raw peanut kernels at 150°C for 0.2h and peel off the skin to obtain roasted peanuts with rich aroma;

[0078] B. Grinding roasted peanut kernels and cooked walnut kernels:

[0079] The roasted peanuts and commercially available cooked walnuts obtained in step A are subjected to ultrafine grinding to a fineness of 80 μm and stone roller mills to a grinding fineness of 30 μm to obtain peanut and walnut butter;

[0080] C. Ingredients:

[0081] Filter the peanut and walnut butter obtained in step B through a 200-mesh vibrating sieve, add water, whole milk powder, white sugar, emulsification stabilizer, sweetener, essence in proportion, control the temperature at 80°C, and stir for 10 minutes;

[0082]...

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 discloses a milk beverage and a preparation method thereof, and particularly relates to a compound protein milk beverage and a preparation method thereof. The compound protein milk beverage disclosed by the invention is prepared from the following raw materials in percentage by mass: 3-6% of a walnut-peanut butter, 0.5-2% of whole milk powder, 3-6% of white granulated sugar, 0.2-1% of emulsion stabilizer, 0.01-0.06% of sweetening agent, 0.02-0.1% of essence, and the balance of water. The preparation method comprises the following steps of: roasting, grinding, proportioning, homogenizing and sterilizing. The compound protein milk beverage disclosed by the invention combines the animal proteins of milk and the vegetable proteins of peanuts and walnuts, and retains the nutrient substances such as protein, fat, vitamins, trace elements and the like, thereby achieving an effect of nutrition complementation and improving the taste. According to the preparation method, the utilization rate of peanuts and walnuts is improved, the waste and the pollution are reduced, and the full-bodied flavors of walnuts and peanuts are kept to the maximum; and the energy consumption in the production process can be reduced to the maximum, the production time is shortened, and the stability of product quality is improved.

Description

technical field [0001] The invention relates to the field of milk drinks, in particular to a compound protein milk drink, and also relates to a preparation method of the compound protein milk drink. Background technique [0002] Compound protein beverage is a beverage made from milk or dairy products and different vegetable proteins through processing and blending. Walnut peanut milk drink belongs to the category of compound protein drinks. Its vegetable protein comes from peanuts and walnuts, which are rich in protein, fat, calcium, magnesium, iron and other elements and vitamin B 1 , B 2 , Niacin and lecithin and other nutrients, the combination of plant nutrition and milk (animal nutrition), rich in nutrition and strong flavor, is deeply loved by consumers. [0003] Peanuts have a long history of consumption in my country and are known as "vegetable meat". Good quality, rich in carbohydrates, an important substance that constitutes the body; stores and provides heat en...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/06
Inventor 刘海燕李启明刘媛段雪梅孙丽芳谭钰仇立亚
Owner NEW HOPE DAIRY HLDG
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