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Processing method for strong-flavor peanut milk

A processing method and technology of peanut milk, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems affecting the appearance and quality of products, and achieve the effect of strong smell, rich aroma and mellow taste.

Inactive Publication Date: 2015-11-11
SHENYANG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The appearance of these phenomena has seriously affected the appearance quality of the product.

Method used

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  • Processing method for strong-flavor peanut milk
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  • Processing method for strong-flavor peanut milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for processing rich-flavored peanut milk, the method comprising the following steps: (1) selecting ripe and full-bodied peanuts, roasting them in an oven to remove the red coat, continuing to bake the peeled peanuts in the oven until they are mature, Peanuts change from milky white to beige, and have a rich aroma of cooked peanuts. (2) Beat the roasted peanuts in a juicer, filter through 4 layers of white gauze, add milk powder, white sugar, and xanthan gum after filtering , guar gum for deployment, (3) then homogenize the prepared peanut milk under a homogenizer, then filter through 4 layers of gauze, and sterilize at high temperature to make a finished product. The above-mentioned milk powder addition accounts for 12.86% of the mass fraction of peanuts, the addition of white sugar accounts for 22.47% of the mass fraction of peanuts, the mass ratio of solid to liquid during beating is 1:14.96, the addition of stabilizers accounts for 0.58% of the mass fraction ...

Embodiment 2

[0026] The above-mentioned roasting temperature is 120°C, roasting time is 60 minutes, the mass ratio of solid to liquid during beating is 1:12, the amount of stabilizer added accounts for 0.30% of the mass fraction of peanuts, the amount of added milk powder accounts for 8% of the mass fraction of peanuts, and the amount of added sugar accounts for 12% of the mass fraction of peanuts. %, the mass ratio of xanthan gum to guar gum is 2:1. Other steps are the same as in Example 1.

Embodiment 3

[0028] The above-mentioned roasting temperature is 170°C, roasting time is 35 minutes, the mass ratio of solid to liquid during beating is 1:16, the amount of stabilizer added accounts for 0.70% of the mass fraction of peanuts, the amount of added milk powder accounts for 16% of the mass fraction of peanuts, and the amount of added sugar accounts for 24% of the mass fraction of peanuts. %, the mass ratio of xanthan gum to guar gum is 6:1. Other steps are the same as in Example 1.

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Abstract

The invention relates to a processing method for strong-flavor peanut milk. The processing method comprises the following steps of selecting matured and full peanuts; baking the peanuts in a baking oven to remove red skins; continuously placing the peeled peanuts in the baking oven for baking to be mature; pulping the baked peanuts in a juicing machine; filtering and then adding milk powder, white granulated sugar, xanthan gum and guar gum for blending; then homogenizing the blended peanut milk in a homogenizing machine; then filtering and sterilizing at high temperature to obtain a finished product. After the peanuts are baked and prepared by adopting the process disclosed by the invention, the peanut milk is strong in flavor, full-bodied in taste and strong in aroma.

Description

technical field [0001] The invention belongs to milk beverage processing technology, and mainly relates to a processing method of strong-flavored peanut milk. Background technique [0002] With the increasing demand for protein, animal protein has a long production cycle, which is far from meeting human needs. Plant protein has a short production cycle and low cost, and has become the preferred protein resource. Worldwide, especially in developing countries, 88% and 90% of the protein absorbed by people comes from plant protein. Peanut protein is a great source of this. Peanuts have unique flavor and high nutritional value. After roasting, the aroma is strong, and the peanut milk developed from this raw material is very popular because of its good flavor. [0003] Zhang Libin et al. studied the effects of peanut varieties, roasting heat, stabilizer types, and homogenization and sterilization processes on product flavor and stability. The research showed that: high fat con...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 韩宗元李晓静王楠刘云囡王菁蕾全璐
Owner SHENYANG INST OF TECH
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