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Granule-suspended peanut milk beverage and preparation method thereof

A suspended particle and peanut milk technology, which is applied in the field of beverage processing, can solve the problems of single peanut milk category, weak consumer appeal, and weak product market competitiveness, and achieve uniform taste, increase the sense of reality, and improve competitiveness.

Inactive Publication Date: 2015-02-04
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, the demand for peanut protein beverages is increasing, which promotes the continuous improvement of its processing technology and equipment, and the output continues to increase. Improvement, no change in product composition and taste, less and less attractive to consumers, and weaker market competitiveness of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Prepare 1 ton of peanut milk beverage composed of the following weight percentages: 3.5% peanut butter, 7% white sugar, 4% peanut granules, 4% coconut granules, 0.3% compound emulsifying thickener, 0.04% sodium bicarbonate, and the balance is Deionized water.

[0035] The compound emulsifying thickener consists of: microcrystalline cellulose 2.0kg, xanthan gum 0.2kg, gellan gum 0.15kg, glyceryl monostearate 0.3kg, sucrose fatty acid ester 0.3kg, polyglycerol fatty acid ester 0.05 kg, the total weight is 3kg.

[0036] Preparation of peanut butter: Weigh 40 kg of peanut kernels, bake them at 150°C for 30 minutes, remove the red coat, and grind them into peanut butter with a three-roll grinder.

[0037] Pretreatment of peanut granules and coconut granules: bake 45kg of commercially available peanut granules at 150°C for 20 minutes; boil 45kg of commercially available coconut granules in boiling water for 20 minutes, and take them out for later use.

[0038] Weigh 35kg of...

Embodiment 2

[0045] Prepare 1 ton of peanut milk beverage composed of the following weight percentages: 2% peanut butter, 3% skimmed milk powder, 5% white sugar, 5% oat granules, 0.25% compound emulsifying thickener, 0.03% sodium bicarbonate, and the balance is ionized water.

[0046] The compound emulsifying thickener consists of: microcrystalline cellulose 1.5kg, carrageenan 0.15kg, gellan gum 0.1kg, glyceryl monostearate 0.4kg, sucrose fatty acid ester 0.3kg, polyglycerin fatty acid ester 0.05kg , with a total weight of 2.5kg.

[0047] Preparation of peanut butter: Weigh 25 kg of peanut kernels, bake them at 120°C for 50 minutes, remove the red coat, and grind them into peanut butter with a three-roll grinder.

[0048] Pretreatment of oat granules: 55 kg of commercially available oat granules were baked at 120° C. for 30 minutes, and set aside.

[0049] Weigh 20kg of peanut butter, 30kg of skimmed milk powder, 50kg of white granulated sugar, 50kg of oat granules, 2.5kg of compound emu...

Embodiment 3

[0057] Prepare 1 ton of peanut milk beverage composed of the following weight percentages: 5% peanut butter, 1% whole milk powder, 8% white sugar, 5% horseshoe fruit granules, 3% peanut granules, 2% lotus seed granules, and 0.35% compound emulsifying thickener %, sodium bicarbonate 0.05%, and the balance being deionized water.

[0058] The compound emulsifying thickener consists of: microcrystalline cellulose 2.3kg, citrus fiber 0.35kg, gellan gum 0.2kg, glyceryl monostearate 0.3kg, sucrose fatty acid ester 0.3kg, polyglycerin fatty acid ester 0.05kg , with a total weight of 3.5kg.

[0059] Preparation of peanut butter: Weigh 55 kg of peanut kernels, bake them at 180°C for 10 minutes, remove the red coat, and grind them into peanut butter with a three-roll grinder.

[0060] Pretreatment of water chestnut granules, peanut granules, and lotus seed granules: boil 55 kg of commercially available water chestnut granules in boiling water for 30 minutes, and take out for later use; ...

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Abstract

The invention discloses a granule-suspended peanut milk beverage. The granule-suspended peanut milk beverage disclosed by the invention increases the masticatory enjoyment for the drinking of peanut milk and meets the requirement of a consumer on variety diversity of a peanut milk beverage by adding solid substances, namely peanut granules, coconut granules, oat granules and the like, to components, and is good in stability, delicate and smooth in taste, attractive in color and luster and rich and full in fragrance within a shelf life. The granule-suspended peanut milk beverage comprises the following components in percentage by weight: 2%-5% of peanut butter, 5%-8% of white granulated sugar, 5%-10% of solid granules, 0.25%-0.35% of compound emulsifying thickeners, 0.03%-0.05% of sodium bicarbonate and the balance of deionized water, and milk powder can be added as required.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a peanut milk beverage with suspended particles and a preparation method thereof. Background technique [0002] Peanuts are high in protein and unsaturated fatty acids, rich in vitamins A, B, C, E, etc., and contain Ca, P, Fe, Zn, K and other mineral elements that are beneficial to the human body, especially in peanut protein. There are complete types and abundant quantities of amino acids, 25% of which are essential amino acids for the human body, and the digestibility of peanut protein by the human body can be as high as 98%. [0003] Peanut milk beverage is a kind of nutritious beverage prepared from peanuts as the main raw material. Because peanut protein is rich in nutrition and has health care functions, it is very popular among consumers. With the improvement of people's living standards, the demand for peanut protein beverages is increasing, which...

Claims

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Application Information

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IPC IPC(8): A23C11/10
Inventor 褚少兴秦志平马志梅张景彬
Owner HEBEI BROS ILONG FOOD TECH LLC
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