Preparation method for peanut milk beverage

A peanut milk and beverage technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of insufficient emulsification of peanut powder and water, high degree of damage to nutrients, loss of nutrients, etc., to improve digestibility and Nutritional value, delicate taste, and the effect of improving utilization

Inactive Publication Date: 2014-10-01
SHUYANG SU HE AGRI PROD SALES PROFESSIONAL COOP ASSOC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current peanut milk beverage processing technology, peanut powder and water cannot be fully emulsified, mixed unevenly, the product is easy to separate, and the storage period is short; in addition, during the high-temperature drying process and the degassing process, the nutritional components are damaged High degree, more nutrients loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing a peanut milk beverage, comprising the steps of:

[0024] To bake, take 5 kg of peanut kernels and bake them for 30 minutes at a temperature of 90°C;

[0025] Soak, then soak in warm water at 60°C for 40 minutes;

[0026] Initial grinding, followed by primary grinding of peanut kernels;

[0027] Fine grinding, and then finer refining again, grinding into 100 mesh pulp;

[0028] Protease hydrolysis, at a temperature of 55°C, add 20u / g peanut protease for 1 hour;

[0029] Filter, obtain filtrate after filtering;

[0030] Homogenization, the filtrate is homogenized at 35MPa;

[0031] Blend, then put in 3Kg of sugar, 7Kg of milk, and 0.7Kg of stable emulsifier for blending;

[0032] Vacuum degassing, vacuum degassing removes mixed air, the temperature of vacuum degassing is 75 ° C, and the time is 3 minutes;

[0033] filling,

[0034] Sterilization, high-temperature sterilization at a temperature of 120°C, the sterilization time is 25 minutes, ...

Embodiment 2

[0036] A method for preparing a peanut milk beverage, comprising the steps of:

[0037] Baking, 10Kg of peanut kernels is baked for 30 minutes at a temperature of 90°C;

[0038] Soak, then soak in warm water at 50°C for 50 minutes;

[0039] Initial grinding, followed by primary grinding of peanut kernels;

[0040] Fine grinding, and then finer refining again, grinding into 100 mesh pulp;

[0041] Protease hydrolysis, at a temperature of 55°C, add 20u / g peanut protease for 1 hour;

[0042] Filter, obtain filtrate after filtering;

[0043] Homogenization, the filtrate is homogenized at 30MPa;

[0044] Blend, then add 6Kg of sugar, 15Kg of milk, and 1.5Kg of stable emulsifier for blending;

[0045] Vacuum degassing, vacuum degassing removes the mixed air, the temperature of vacuum degassing is 75 ℃, and the time is 5 minutes;

[0046] filling;

[0047] Sterilization, high-temperature sterilization at a temperature of 120°C, the sterilization time is 30 minutes, and the fin...

Embodiment 3

[0049] A method for preparing a peanut milk beverage, comprising the steps of:

[0050] Baking, 15Kg of peanut kernels is baked for 30 minutes at a temperature of 90°C;

[0051] Soak, then soak in warm water at 60°C for 46 minutes;

[0052] Initial grinding, followed by primary grinding of peanut kernels;

[0053] Fine grinding, and then finer refining again, grinding into 100 mesh pulp;

[0054] Protease hydrolysis, at a temperature of 55°C, add 20u / g peanut protease for 1 hour;

[0055] Filter, obtain filtrate after filtering;

[0056] Homogenization, the filtrate is homogenized at 32MPa;

[0057] Blend, then put in 9Kg of sugar, 22.5Kg of milk, and 3Kg of stable emulsifier for blending;

[0058] Vacuum degassing, vacuum degassing removes the mixed air, the temperature of vacuum degassing is 75 ° C, and the time is 4 minutes;

[0059] filling,

[0060] Sterilization, high-temperature sterilization at a temperature of 120°C, the sterilization time is 20 minutes, and th...

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PUM

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Abstract

The invention discloses a preparation method for a peanut milk beverage. The preparation method comprises the following steps: baking; soaking; preliminary grinding; fine grinding; hydrolyzing with protease, wherein at the temperature of 55 DEG C, the protease is added for enzymolysis for one hour; filtering, and then obtaining filtrate; homogenizing, wherein the filtrate is homogenized under 30-35MPa; then adding sugar, milk and stabilizing emulsifier for mixing; vacuum degassing; filling; and sterilizing, wherein high-temperature sterilization is performed under the temperature condition of 120 DEG C. According to the preparation method, a protease enzymolysis technology is used for decomposing macromolecule proteins in peanuts into micromolecule protein components, and the digestibility and the nutrient value of the proteins are increased, so that the proteins are easier to absorb by a human body, and the utilization rate of the raw materials is increased; a manner of pulping and homogenizing for many times is adopted, so that the peanuts and the milk are mixed more uniformly, the mouth feel of the peanut milk beverage is fine and smooth, the peanut milk beverage does not become layered or dehydrated, and the storage time of the peanut milk beverage is long; the vacuum degassing is adopted, nutrient components in the peanuts and the milk are not liable to be destroyed, and the nutrient components in the peanuts and the milk are furthest remained.

Description

technical field [0001] The invention relates to the technical field of beverage preparation methods, in particular to a preparation method of peanut milk beverage. Background technique [0002] Milk contains protein, fat, iron, phosphorus, calcium and other elements. The protein in milk is phosphorus-containing protein, but it does not contain lecithin. The fat content in peanuts is twice that of soybeans, and it contains various trace elements such as vitamins, lecithin, calcium, iron, etc., and its nutritional content is extremely high. Therefore, the peanut milk beverage can combine animal protein and vegetable protein well, and the nutrition is richer and more comprehensive. [0003] Most of the existing peanut milk beverages are directly blended with milk and other additives after peanuts are ground and homogenized. The protein in peanuts is less absorbed by the body. In the current peanut milk beverage processing technology, peanut powder and water cannot be fully e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 王春波章亚祥王小敏
Owner SHUYANG SU HE AGRI PROD SALES PROFESSIONAL COOP ASSOC
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