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Peurotus eryngii peanut composite plant protein beverage and production method thereof

A technology of plant protein beverage and Pleurotus eryngii, which is applied in milk substitutes, dairy products, applications, etc., can solve the problems of unseen neutral plant protein beverage technology, so as to promote rational processing and utilization, improve health care function, and increase nutrition The effect of the type of ingredient

Inactive Publication Date: 2015-04-01
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the above-mentioned processing methods, there is no process technology of using Pleurotus eryngii to squeeze juice and peanut pulp to prepare neutral vegetable protein beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1. A Pleurotus eryngii peanut compound vegetable protein beverage, the product color is milky white, has a faint fragrance of Pleurotus eryngii and the unique aroma of peanuts, moderate sweetness, is a uniform emulsion, no impurities, protein content ≥ 0.5%, rich in Pleurotus eryngii crude polysaccharide drink.

Embodiment 2

[0013] Example 2. The processing method of Pleurotus eryngii peanut compound vegetable protein beverage is characterized in that,

[0014] ⑴Cut Pleurotus eryngii into 2~3mm thick slices, add water into the sandwich pot according to the ratio of mushroom: demineralized water = 1:3, add mushroom slices after boiling, stir evenly, boil for 3 minutes after the water boils, remove, Cool to room temperature in demineralized water, weigh the above-mentioned precooked mushroom slices, add 8 times demineralized water, beat and filter with a beater (120 mesh); roast peanuts at 130°C until slightly yellow and fragrant, remove the red coat, 0.2%NaHCO at 60°C 3 Soak in aqueous solution for 4 hours, add 10 times of water after cleaning, beat and filter (120 mesh);

[0015] ⑵Add 50% mushroom juice, 30% peanut pulp, 5% sucrose, 0.1% emulsifier (monoglyceride: sucrose ester = 3:2), 0.075% stabilizer ( Guar gum: xanthan gum = 2:1), 15% demineralized water, mix evenly, the temperature before ...

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PUM

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Abstract

Pleurotus eryngii and peanut compound vegetable protein beverage and a production method thereof belong to the field of food science and technology. The beverage is milky white, uniform emulsion, moderate sweetness, light pleurotus eryngii fragrance and peanut-specific aroma, no impurities, protein content ≥ 0.5%, and rich in pleurotus eryngii crude polysaccharide. The beverage is prepared by precooking sliced ​​Pleurotus eryngii mushrooms, adding 8 times of water to beat and filter, roasted peanuts, adding 10 times of water to beat and filter, and the mass ratio is 50% mushroom juice, 30% peanut pulp, 5% sucrose, and 0.1% emulsification agent (monoglyceride: sucrose ester = 3:2), 0.075% stabilizer (guar gum: xanthan gum = 2:1), 15% demineralized water, mixed evenly, and homogenized twice by 35MPa high pressure, 121 Sterilize at ℃ for 20 minutes to get the finished product. The beneficial effect of the invention is that the juice extracted from Pleurotus eryngii is compounded with peanut pulp, which improves the health care function of the vegetable protein drink and forms a new taste.

Description

technical field [0001] Pleurotus eryngii and peanut compound plant protein beverage and its production method are characterized in that the color is milky white, has a faint fragrance of pleurotus eryngii and the unique aroma of peanuts, is moderately sweet, is a uniform emulsion, has no impurities, and has a protein content of ≥ 0.5%. Background technique [0002] Pleurotus eryngii, also known as Pleurotus eryngii (DC.exFr.) Quel., belongs to Tricholomaceae and belongs to the genus Pleurotus. Variety. Pleurotus eryngii is rich in nutrition, especially rich in protein, ash, dietary fiber and polysaccharides. According to literature reports, the fruiting body of Pleurotus eryngii has the effect of lowering blood pressure and blood lipids. The fungal polysaccharides contained in it can enhance the immune function of the body and have Anti-virus, lowering the body's cholesterol content and preventing arteriosclerosis. [0003] At present, Pleurotus eryngii is mainly sold fre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10
Inventor 刘亚琼王颉牟建楼孙剑锋赵松王晓茹贾会勇郝文秀马艳莉夏渝泽付博宇
Owner HEBEI AGRICULTURAL UNIV.