Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Low-fat peanut milk beverage as well as preparation method thereof

A peanut milk and beverage technology, applied in the food field, can solve the problems of prolonging the processing process, increasing production costs, increasing equipment investment, etc., achieving broad market prospects, reducing raw material costs, and low fat content

Active Publication Date: 2014-09-10
JIANGSU JOILK GRAIN & OIL
View PDF3 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the protein in the water phase of the water enzymatic method has a very bitter taste after enzymatic hydrolysis, activated carbon and β-dextrin are used for debittering, which prolongs the process and increases the production cost accordingly. equipment investment

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

[0076] Embodiment 1: Preparation of low-fat peanut milk drink

[0077] The steps of the preparation method are as follows:

[0078] A. Preparation of peanut protein aqueous phase

[0079] Use a pulverizer sold by Changzhou Wujin Xingye Machinery Equipment Co., Ltd. under the trade name three-roll mill to pulverize the peeled peanut kernels to a volume average particle size of 20 μm to obtain a peanut pulp; then

[0080] According to the weight ratio of peanut pulp and deionized water of 1:6, the peanut powder and deionized water were stirred and mixed evenly, and then the pH of the system was adjusted to 9.2 with 1N sodium hydroxide aqueous solution. In the fermenter sold by Technical Engineering Equipment Co., Ltd. under the trade name Mechanical Stirring Stainless Steel Fermenter, carry out alkaline extraction at an alkaline extraction temperature of 40°C for 5 hours, and then use a decanter centrifuge sold by Jiangsu Giant Machinery Co., Ltd. at 3500rpm Next, the alkali e...

Embodiment 2

[0085] Embodiment 2: Preparation of low-fat peanut milk drink

[0086] The steps of the preparation method are as follows:

[0087] A. Preparation of peanut protein aqueous phase

[0088] Pearl-shaped peanut peeling peanuts are crushed to a volume-average particle size of 20 μm with a pulverizer sold by Changzhou Wujin Xingye Machinery Equipment Co., Ltd. under the trade name of three-roll mill to obtain a peanut pulp; then

[0089]According to the weight ratio of peanut pulp and deionized water 1:3, stir and mix the peanut powder and deionized water evenly, and then use 2.5N potassium hydroxide aqueous solution to adjust the pH of the system to 8.0. Biotechnology Engineering Equipment Co., Ltd. mechanically stirred a stainless steel fermenter under the trade name, carried out alkaline extraction at an alkaline extraction temperature of 52°C for 4 hours, and then used a decanter centrifuge sold by Jiangsu Juneng Machinery Co., Ltd. under the condition of 3000rpm. The alkali ...

Embodiment 3

[0094] Embodiment 3: Preparation of low-fat peanut milk drink

[0095] The steps of the preparation method are as follows:

[0096] A. Preparation of peanut protein aqueous phase

[0097] The multi-grain peanut peeling peanuts are crushed to a volume average particle size of 40 μm using a grinder sold by Changzhou Wujin Xingye Machinery Equipment Co., Ltd. under the trade name of three-roller grinder to obtain a peanut pulp; then

[0098] According to the weight ratio of peanut pulp to deionized water 1:8, stir and mix the peanut powder and deionized water evenly, then use 3.8N calcium hydroxide aqueous solution to adjust the pH of the system to 10.0, using Changzhou Sangao Biological Technical Engineering Equipment Co., Ltd. mechanically stirred stainless steel fermenters under the trade name, and carried out alkaline extraction at an alkaline extraction temperature of 58°C for 2 hours, and then used a decanter centrifuge sold by Jiangsu Juneng Machinery Co., Ltd. under the ...

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 milk beverage as well as a preparation method thereof. The preparation method comprises the following steps: preparing a peanut protein water phase, preparing a low-fat peanut milk beverage and the like. According to the invention, a water phase obtained after oil is extracted from peanuts by an enzyme aided water extraction process to be used for preparing the low-fat peanut milk beverage, and thus a great amount of high-quality peanut oil is obtained and nutritious healthy low-fat peanut milk is obtained further; the peanut resource is utilized fully; the problem that water-phase protein is hydrolyzed by enzyme to generate bitter flavor does not exist. The low-fat peanut milk beverage provided by the invention has mellow peanut flavor, is good in stability, is low in fat content, meets the psychological need of consumers, and has a wide market prospect.

Description

【Technical field】 [0001] The invention belongs to the technical field of food. More specifically, the present invention relates to a low-fat peanut milk beverage, and also relates to a preparation method of the low-fat peanut milk beverage. 【Background technique】 [0002] Peanuts are mainly grown in the tropics and subtropics and along the Mediterranean coast. The protein content in peanuts is 20-30%, and the fat content is about 40-50%, which is a high-quality resource of oil and vegetable protein. In addition, peanuts are also rich in vitamin B 2 , PP, A, D, E, calcium and iron and other nutrients beneficial to the human body. The biological value (BV) of peanut protein is 55.5, the protein efficacy ratio (PER) is 1.7 (casein is 2.5), and the true digestibility (TD) is 87%. Its nutritional value is second only to soybean protein in vegetable proteins. The use of peanuts to produce beverages has high nutritional value. [0003] Enzyme-assisted water substitution method...

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): A23C11/10
Inventor 杨瑞金徐航张文斌何涛华霄赵伟
Owner JIANGSU JOILK GRAIN & OIL
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com