Processing method of natural peanut milk
A processing method and peanut milk technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of fat floating, protein precipitation, thermodynamic instability, etc., to delay the accumulation of fat, inhibit precipitation, and increase apparent viscosity Effect
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example 1
[0029] A processing method of natural peanut milk, which comprises the steps of:
[0030] 1) Wash the peanuts and freeze them at -55°C for 1 hour, then dry them with hot air at 90°C for 15 minutes, and then peel them off;
[0031] 2) Mix the peeled peanuts in step 1) with water three times its mass, adjust the pH to 7.5 with sodium bicarbonate, soak at 35°C for 9 hours, replace twice with fresh water with a pH of 7.5 during soaking, and soak After the end, add water and position it to 16 times the weight of the peanuts, and after being coarsely ground by a grinding wheel mill and finely ground by a colloid mill, filter the peanut slurry with a 50 μm pore size, and then filter the peanut slurry at 80 After cooking at ℃ for 2 minutes, skim off the foam on the surface;
[0032] 3) Add 0.02wt% sucrose ester, 0.02wt% monoglyceride, 0.03wt% stabilizer, 0.01wt% sodium tripolyphosphate, 0.03wt% Sodium pyrophosphate and 0.02wt% potassium polyphosphate are homogenized at 20MPa using a...
example 2
[0035] A processing method of natural peanut milk, which comprises the steps of:
[0036] 1) Wash the peanuts and freeze them at -50°C for 1 hour, then dry them with hot air at 95°C for 15 minutes, and then peel them off;
[0037] 2) Mix the peeled peanuts in step 1) with 5 times the mass of water, adjust the pH to 8.5 with sodium hydroxide, soak at 35°C for 9 hours, replace it with fresh water of pH 8.5 for 3 times during the soaking process, and soak After the end, add water and position it to 19 times the weight of the peanuts. After coarse grinding and colloid grinding in turn, use a sieve with a pore size of 60 μm to filter the peanut slurry, and then filter the peanut slurry at 85 After cooking at ℃ for 5 minutes, skim off the foam on the surface;
[0038] 3) Add 0.05wt% sucrose ester, 0.07wt% monoglyceride, 0.07wt% stabilizer, 0.02wt% sodium tripolyphosphate, 0.05wt% pyrophosphoric acid to the peanut slurry obtained after the final treatment in step 2) After sodium an...
example 3
[0041] A processing method of natural peanut milk, which comprises the steps of:
[0042] 1) Wash the peanuts and freeze them at -53°C for 1 hour, then dry them with hot air at 93°C for 15 minutes, and then peel them off;
[0043]2) Mix the peeled peanuts in step 1) with 4 times the mass of water, adjust the pH to 8.0 with sodium hydroxide, soak at 35°C for 9 hours, replace it with fresh water with a pH of 8.0 for 3 times during the soaking process, and soak After the completion, add water and position it to 17 times the weight of the peanuts. After coarse grinding and colloid grinding in turn, use a sieve with a pore size of 55 μm to filter the peanut slurry, and then filter the peanut slurry at 83 After cooking at ℃ for 3 minutes, skim off the foam on the surface;
[0044] 3) Add 0.03wt% sucrose ester, 0.05wt% monoglyceride, 0.05wt% stabilizer, 0.015wt% sodium tripolyphosphate, 0.04wt% pyrophosphoric acid to the peanut slurry obtained after the final treatment in step 2) A...
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