Low-fat peanut protein beverage and preparation method thereof

A peanut protein and beverage technology, applied in the food field, can solve the problems of low yield of peanut oil, excessive consumption of meat fat, unreasonable dietary structure, etc., and achieve the effect of sufficient nutrition

Inactive Publication Date: 2014-08-27
JIANGNAN UNIV
View PDF5 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second is the unreasonable dietary structure. Due to the lack of food nutrition knowledge and the temptation of delicacies in the market, unreasonable dietary behaviors such as excessive consumption of meat and fat are common.
[0005] In 1998, people such as Ren Guopu studied the process and process conditions of water-based part-skimmed peanut milk, and compared the flavor of peanut milk under different oil extraction rates (Ren Guopu, Miao Xiubing, "Development of Low-fat Peanut Milk", "Guangzhou Food Industry Science and Technology", 1998, 14 (1), pp35-36); In 2010, Li Yanmin compared the oil extraction efficiency (respectively 27.6%, 46.4% and 67.5%) of 3 different processes, and simultaneously Peanut m

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Embodiment 1: the preparation of low-fat peanut protein drink

[0074] The steps of the preparation method are as follows:

[0075] A. Preparation of peanut protein aqueous phase

[0076] Bake ordinary peanuts and peeled peanuts at a temperature of 105 ° C for 60 minutes, and then use a grinder sold by Changzhou Wujin Xingye Machinery Equipment Co., Ltd. under the trade name of three-roller grinder to grind the roasted peanut kernels to a volume average particle size of 40 μm , to get a kind of peanut pulp; then

[0077] According to the weight ratio of peanut pulp to deionized water 1:6, stir and mix the peanut powder and deionized water evenly, then use a constant temperature circulating water bath sold by Shanghai Yiheng Scientific Instrument Co., Ltd. Carry out water extraction for 6 hours at low temperature, then use the LXJ-IIB large-capacity low-speed centrifuge sold by Shanghai Anting Scientific Instrument Factory to carry out centrifugation of its water extra...

Embodiment 2

[0081] Embodiment 2: the preparation of low-fat peanut protein drink

[0082] The steps of the preparation method are as follows:

[0083] A. Preparation of peanut protein aqueous phase

[0084] The peeled pearl-shaped peanuts were roasted at a temperature of 160°C for 10 minutes, and then the roasted peanut kernels were crushed to a volume-average particle size of 10 μm using a three-roll mill manufactured by Changzhou Wujin Xingye Machinery Equipment Co., Ltd. to obtain a peanut butter; then

[0085]According to the weight ratio of peanut pulp and deionized water of 1:3, the peanut powder and deionized water were stirred and mixed evenly, and then using a multifunctional extraction tank sold by Shanghai Huizhan Experimental Equipment Co., Ltd., at a water extraction temperature of 58 Carry out water extraction at ℃ for 4 hours, then use the LXJ-IIB large-capacity and low-speed centrifuge sold by Shanghai Anting Scientific Instrument Factory to centrifuge the water extracti...

Embodiment 3

[0089] Embodiment 3: the preparation of low-fat peanut protein drink

[0090] The steps of the preparation method are as follows:

[0091] A. Preparation of peanut protein aqueous phase

[0092] The peeled multi-grain peanuts were roasted at a temperature of 125°C for 40 minutes, and then the roasted peanut kernels were crushed to a volume-average particle size of 40 μm using a three-roll grinder from Changzhou Wujin Xingye Machinery Equipment Co., Ltd. to obtain a peanut butter; then

[0093] According to the weight ratio of peanut pulp and deionized water of 1:5, the peanut powder and deionized water were stirred and mixed evenly, and then using a constant temperature circulating water bath sold by Shanghai Yiheng Scientific Instrument Co., Ltd., at a water extraction temperature of 58 Carry out water extraction at ℃ for 2 hours, then use the LXJ-IIB large-capacity low-speed centrifuge sold by Shanghai Anting Scientific Instrument Factory to centrifuge the water extraction...

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 relates to a low-fat peanut protein beverage and a preparation method thereof. The preparation method comprises the steps of preparing a peanut protein water phase, and preparing the low-fat peanut protein beverage. The low-fat peanut protein beverage disclosed by the invention is prepared from peeled peanuts, and high-quality peanut oil can be obtained at the same time, so that the comprehensive utilization of peanut resources is realized, and the production benefit is greatly enhanced. Due to adding of sodium bicarbonate and homogenization, the stability of the low-fat peanut protein beverage is improved, so that the use of a food level stabilizing agent is avoided, and the production cost of the beverage is lowered; furthermore, a psychological demand of current customers is met. The low-fat peanut protein beverage prepared by the preparation method disclosed by the invention has a unique mellow flavor of peanuts, so that the problems of poor taste and poor flavor of a conventional peanut protein beverage under a high oil extraction rate are solved.

Description

【Technical field】 [0001] The invention belongs to the technical field of food. More specifically, the present invention relates to a low-fat peanut protein beverage, and also relates to a preparation method of the beverage. 【Background technique】 [0002] Since the beginning of the new century, the living standards of Chinese residents have been significantly improved, and their nutritional status has been significantly improved. But in recent years, urban residents have new problems in food nutrition consumption. The first is excessive food nutrition, and the per capita daily consumption of energy, protein and fat is too high. According to the monitoring and statistics of the health department, in 2010, the overweight rate of residents aged 18 and over in my country was 30.6%, and the obesity rate was 12.0%. The overweight rate and obesity rate of urban residents were higher than those in rural areas. The second is the irrational dietary structure. Due to the lack of foo...

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
IPC IPC(8): A23C11/06
Inventor 杨瑞金徐航张文斌张玲艳华霄赵伟
Owner JIANGNAN UNIV
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