Peanut milk product and preparation method thereof

A technology for dairy products and peanuts, applied in dairy products, milk preparations, applications, etc., can solve problems such as unsatisfactory, unsaturated fatty acid oxidation, etc., and achieve the effect of solving easy oxidation, meeting taste requirements, and ensuring quality

Active Publication Date: 2015-03-25
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a new peanut milk product which is easy to oxidize unsaturated fatty acids in transparent plastic bottle packaging, and the milk fat contained in it is not ideal for human body digestion and absorption. The peanut milk product and its preparation method, the peanut milk product of the present invention adds antioxidant active substances and adopts special technology to protect the unsaturated fatty acids in the product from being oxidized, thereby ensuring the quality of the product within the shelf life, and satisfying consumers While demanding the taste, the product is easier to be digested and absorbed by the human body because of the use of peanut oil instead of milk fat, which solves the burden on the human body on milk fat

Method used

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  • Peanut milk product and preparation method thereof
  • Peanut milk product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] 1. Raw material formula (see Table 1).

[0049] The raw material formula of table 1 embodiment 1

[0050]

[0051] 2. Preparation method:

[0052] (1) Mix peanut pulp, white granulated sugar and water (70°C, 10min), and filter through a 120-mesh filter to obtain feed solution A. The amount of water used is to make the quality of feed solution A reach 50% of the final product Required usage amount; Described mixing is agitation and mixing;

[0053] (2) Mix raw milk, thickener, emulsifier, sodium citrate and remaining water (75°C, 10 min), and filter through an 80-mesh filter to obtain feed liquid B; the mixing is stirring and mixing;

[0054] (3) Mix feed liquid A, feed liquid B, vitamin E, green tea extract, and food flavor (60°C, 10 min), and vacuum degas the resulting mixture and homogenize (primary pressure 15 MPa, secondary pressure 5 MPa, Homogeneous temperature 50 DEG C); Described mixing is agitation mixing;

[0055] (4) Ultra-high temperature sterilizatio...

Embodiment 2

[0058] 1. Raw material formula (see Table 2).

[0059] The raw material formula of table 2 embodiment 2

[0060]

[0061] 2. Preparation method:

[0062] (1) Mix peanut pulp, white granulated sugar and water (75°C, 15min), and filter through a 200-mesh filter screen to obtain feed solution A. The amount of water used is to make the quality of feed solution A reach 40% of the final product Required usage amount; Described mixing is agitation and mixing;

[0063] (2) Mix raw milk, thickener, emulsifier, sodium citrate and the remaining water (80°C, 15min), and filter through a 120-mesh filter to obtain feed liquid B; the mixing is stirring and mixing;

[0064] (3) Mix feed liquid A, feed liquid B, vitamin E, green tea extract and edible essence (70°C, 15 min), and vacuum degas the obtained mixed liquid, homogenize (primary pressure 20MPa, secondary pressure 10MPa, Homogeneous temperature 70 ℃); Described mixing is agitation mixing;

[0065] (4) Ultra-high temperature ster...

Embodiment 3

[0068] 1. Raw material formula (see Table 3).

[0069] The raw material formula of table 3 embodiment 3

[0070]

[0071] 2. Preparation method:

[0072] (1) Mix peanut pulp, white granulated sugar and water (75°C, 10min), filter through a 120-mesh filter to obtain feed solution A, and use the amount of water so that the quality of feed solution A reaches 60% of the final product Required usage amount; Described mixing is agitation and mixing;

[0073] (2) Mix raw milk, thickener, emulsifier, sodium citrate and the remaining water (80°C, 10min), and filter through a 120-mesh filter to obtain feed liquid B; the mixing is stirring and mixing;

[0074] (3) Mix feed liquid A, feed liquid B, vitamin E, green tea extract, and food flavor (65°C, 15 min), and vacuum degas the resulting mixture and homogenize (primary pressure 15MPa, secondary pressure 10MPa, Homogeneous temperature 60 ℃); Described mixing is agitation mixing;

[0075] (4) Ultra-high temperature sterilization (1...

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Abstract

The invention discloses a peanut milk product and a preparation method thereof. The peanut milk product comprises the following raw materials in percentage by weight: 35-50% of raw material milk, 4-6% of peanut pulp, 4.8-5.4% of white granulated sugar, 0.025-0.035% of a thickening agent, 0.08-0.15% of an emulsifying agent, 0.003-0.005% of vitamin E, 0.04-0.08% of a green tea extract, 0.04-0.08% of sodium citrate and the balance of water, wherein the total weight percentage is 100%. The preparation method comprises the following steps: (1) mixing the peanut pulp, white granulated sugar and water, and filtering to obtain material liquid A; (2) mixing the raw material milk, thickening agent, emulsifying agent, sodium citrate and water, and filtering to obtain material liquid B; (3) mixing the material liquid A, material liquid B, vitamin E and green tea extract, and then performing deaeration and homogenization; and (4) performing ultra-high temperature sterilization, homogenization and cooling, and performing sterile filling to prepare the peanut milk product. The product disclosed by the invention has good flavor, color and taste, is easier to be digested and absorbed by a human body, and ensures that the shelf life can reach 60 days.

Description

technical field [0001] The invention relates to a peanut milk product and a preparation method thereof. Background technique [0002] Peanut fruit contains protein, fat, sugar, vitamin A, vitamin B6, vitamin E, vitamin K, B2, PP, D, and mineral calcium, phosphorus, iron and other nutrients. It contains 8 kinds of amino acids and essential nutrients needed by the human body. Saturated fatty acids, containing lecithin, choline, carotene, crude fiber and other substances, the fat content is 44%-45%, the protein content is 24-36%, the sugar content is about 20%, and contains thiamine, nuclear Flavin, niacin and other vitamins. The lecithin and cephalin in the peanut fruit are important substances needed by the nervous system, which can delay the decline of brain function, inhibit platelet aggregation, and prevent cerebral thrombosis. Experiments have confirmed that regular consumption of peanuts can improve blood circulation, enhance memory, and delay aging. The zinc content ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154A23C9/158A23C9/156
Inventor 王辉于鹏郭本恒任璐肖扬蔡涛姜雪
Owner BRIGHT DAIRY & FOOD
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