Method for preparing peanut sauce beverage and peanut red skin powder by fully utilizing peanuts

The technology of peanut red coat powder and peanut red coat is applied in the function, application, food composition and other directions of food ingredients, which can solve problems such as bad flavor, affect flavor and taste, and achieve enhanced digestibility and nutritional value, and is easy for human body to absorb , the effect of increasing the content

Pending Publication Date: 2016-04-20
JINZHOU SANYIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing technology of this kind of peanut dew, after homogenization and enzymatic hydrolysis p

Method used

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  • Method for preparing peanut sauce beverage and peanut red skin powder by fully utilizing peanuts
  • Method for preparing peanut sauce beverage and peanut red skin powder by fully utilizing peanuts
  • Method for preparing peanut sauce beverage and peanut red skin powder by fully utilizing peanuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1.1. Baking and peeling pretreatment

[0033] Roast peanuts without mildew and moths at 90°C for 30 minutes, and put the roasted peanuts into a dry peeling machine for peeling;

[0034] 1.2. Coarse grinding

[0035] Add 5000 kg of demineralized water at 80°C to 250 kg of peanuts pretreated in step 1.1 for grinding to obtain peanut slurry;

[0036] 1.3. Enzyme hydrolysis

[0037] For enzymatic hydrolysis of peanut slurry, first add cellulase in an amount of 200U / mL, the enzymolysis time is 4h, and the enzymolysis temperature is 45°C; then add trypsin in an amount of 8U / mL, and add 12U / mL protease, the enzymatic hydrolysis time is 2 hours, and the enzymatic hydrolysis temperature is 45°C to obtain peanut enzymatic hydrolyzate;

[0038] 1.4. Enzyme inactivation

[0039] Raise the temperature of the peanut enzymatic hydrolysis solution to 95°C for 3 minutes;

[0040] 1.5, fine grinding

[0041] The peanut enzymatic hydrolyzate after deactivation was treated with a col...

Embodiment 2

[0052] 1.1. Baking and peeling pretreatment

[0053] Roast peanuts without mildew and moths at 100°C for 40 minutes, and put the roasted peanuts into a dry peeling machine for peeling;

[0054] 1.2. Coarse grinding

[0055] Pour 1000kg of peanuts pretreated in step 1.1 into a refiner, add 8000kg of demineralized water at a temperature of 90°C for refining, and obtain a peanut slurry;

[0056] 1.3. Enzyme hydrolysis

[0057] For the enzymatic hydrolysis of peanut slurry, first add cellulase in an amount of 20U / mL, the enzymolysis time is 3h, and the enzymolysis temperature is 50°C; then add trypsin in an amount of 1000U / mL, and add 1000U / mL The specific protease is, the enzymolysis time is 4 hours, the enzymolysis temperature is 50°C, and the peanut enzymolysis solution is obtained;

[0058] 1.4. Enzyme inactivation

[0059] Raise the temperature of the peanut enzymatic hydrolysis solution to 95°C for 5 minutes;

[0060] 1.5, fine grinding

[0061] The peanut enzymatic hy...

Embodiment 3

[0072] 1.1. Baking and peeling pretreatment

[0073] Roast peanuts without mildew and moths at 110°C for 30 minutes, and put the roasted peanuts into a dry peeling machine for peeling;

[0074] 1.2. Coarse grinding

[0075] Pour 600kg of peanuts pretreated in step 1.1 into a refiner, add 6000kg of demineralized water at a temperature of 90°C for refining, and obtain a peanut slurry;

[0076] 1.3. Enzyme hydrolysis

[0077] For the enzymatic hydrolysis of peanut slurry, first add cellulase in an amount of 100U / mL, the enzymolysis time is 2h, and the enzymolysis temperature is 55°C; then add trypsin in an amount of 300U / mL, and add alkali in an amount of 200U / mL The specific protease is, the enzymatic hydrolysis time is 4 hours, and the enzymatic hydrolysis temperature is 55°C to obtain peanut enzymatic hydrolyzate;

[0078] 1.4. Enzyme inactivation

[0079] Raise the temperature of the peanut enzymatic hydrolysis solution to 95°C for 4 minutes;

[0080] 1.5, fine grinding ...

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Abstract

The invention provides a method for preparing a peanut sauce beverage and peanut red skin powder by fully utilizing peanuts. The method comprises the steps that the peanuts are baked, processed through skin removal and then processed through pulp grinding, and after enzymolysis is performed through cellulase, secondary enzymolysis is performed by adding at least one of trypsin, papain, alkaline protease and neutral protease; after enzyme deactivation is performed, peanut pulp is processed through a colloid mill, then ultra-fine pulverization treatment is performed, and a sweetening agent, guar gum and sucrose fatty acid ester are added for blending; homogenizing is performed through a high pressure homogenizer; ultra high temperature sterilizing and cooling are performed, and then aseptic packaging is performed to obtain the fully-utilized peanut sauce beverage; removed peanut red skin is processed through pulverization, microwaves, ultra-fine pulverization and spray drying, and then the food ingredient peanut red skin powder with the blood replenishing function is prepared. The peanut sauce beverage has the advantages that nutrition is rich, the flavor is unique, absorption is easy, the health care effects of resisting oxidation, resisting bacteria and reducing the blood pressure are achieved, and full utilization of the raw materials is achieved.

Description

technical field [0001] The invention belongs to the field of peanut deep processing, and in particular relates to a method for preparing peanut dew drink and peanut red powder by utilizing whole peanuts. Background technique [0002] Peanut, also known as groundnut, belongs to the annual herb of Papilionaceae. Peanuts have high nutritional value and contain 8 essential amino acids, unsaturated fatty acids, lecithin, vitamin K, vitamin E, vitamin C, vitamin A, calcium, phosphorus, iron, and trace elements selenium, resveratrol and catechu It has functions such as hemostasis, memory enhancement, anti-aging, prevention and treatment of arteriosclerosis, hypertension and coronary heart disease, but direct consumption of peanut protein has the disadvantage of being difficult to absorb. Peanut red coat can inhibit fibrinolysis, increase the content of platelets, improve the quality of platelets, strengthen the contraction function of capillaries, promote the hematopoietic functio...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L2/38A23L2/84A23L33/00A23C11/10
CPCA23L2/38A23L2/84A23V2002/00A23V2200/326A23V2200/30A23V2250/60A23V2250/506A23V2250/6422A23V2250/642
Inventor 李贺文
Owner JINZHOU SANYIN FOOD CO LTD
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