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Peanut yoghurt with high water-holding capacity and preparing method of peanut yoghurt

A production method and technology of water holding capacity, applied in the field of high water holding capacity peanut yoghurt and its production, can solve the problems affecting the sensory quality of products and consumers' psychological judgment, and achieve rich yoghurt varieties, good taste and rich nutrition Effect

Active Publication Date: 2016-11-09
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the water holding capacity of yogurt products on the market is basically maintained at 30%-50% without adding any food additives. The problem of whey precipitation in some products is particularly prominent, which seriously affects the sensory quality of the products, which in turn affects consumers. psychological judgment

Method used

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  • Peanut yoghurt with high water-holding capacity and preparing method of peanut yoghurt
  • Peanut yoghurt with high water-holding capacity and preparing method of peanut yoghurt
  • Peanut yoghurt with high water-holding capacity and preparing method of peanut yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] (1) First mix 100g of large-grained raw peanuts and 200g of small-grained raw peanuts, then mix with 2L of water at room temperature, soak overnight (14-15h) and peel off;

[0044] (2) Raw peanuts after peeling are beaten with 1.8 L of deionized water boiled and cooled to room temperature. Use the batch mode of the beater, beat 30 times for 5 seconds each time to make peanut milk, let the prepared peanut milk stand for a while, then filter it with sterilized gauze, and replenish the volume to 1.8L with deionized water to obtain uniform peanut milk ;

[0045] (3) Add 108g of white sugar and 90g of milk powder into the peanut milk, pasteurize (65°C, 20-30min), and stir while sterilizing;

[0046] (4) Cool the pasteurized material at room temperature and shake it gently while cooling; after cooling to 40-45°C, add 0.36g of Hansen YC-381 bacteria powder and Danisco YO-MIX300 under aseptic conditions (The ingredients are Lactobacillus bulgaricus and Streptococcus thermophi...

Embodiment 2

[0050] 1. Preparation method

[0051] (1) First mix 100g of large-grained raw peanuts and 300g of small-grained raw peanuts, then mix with 4L of water at room temperature, soak overnight (14-15h) and then peel off;

[0052] (2) Raw peanuts after peeling are beaten with 3.2 L of deionized water boiled and cooled to room temperature. Use the batch mode of the beater, beat 30 times for 5 seconds each time to make peanut milk, let the prepared peanut milk stand for a while, then filter it with sterilized gauze, and replenish the volume to 3.2L with deionized water to obtain uniform peanut milk ;

[0053] (3) Add 224g white granulated sugar and 192g milk powder into peanut milk, pasteurize (65°C, 20-30min), and stir while disinfecting;

[0054] (4) The pasteurized material is cooled at room temperature and shaken gently while cooling. After cooling to 40-45°C, add 0.32g of Hansen YC-381 bacteria powder and 0.96g of Danisco YO-MIX300 (the ingredients are Lactobacillus bulgaricus ...

Embodiment 3

[0058] (1) First mix 100g of large-grained raw peanuts and 100g of small-grained raw peanuts, then mix with 2L of water at room temperature, soak overnight (14-15h) and then peel off;

[0059] (2) Peeled raw peanuts are beaten with 800 mL of deionized water after boiling and cooling. Use the batch mode of the beater, beat 30 times for 5 seconds each time to make peanut milk, let the prepared peanut milk stand for a while, then filter it with sterilized gauze, and replenish the volume to 0.8L with deionized water to obtain uniform peanut milk ;

[0060] (3) Add 32g of white sugar and 24g of milk powder into the peanut milk, pasteurize (65°C, 20-30min), and stir while disinfecting;

[0061] (4) The pasteurized material is cooled at room temperature and shaken gently while cooling. After cooling to 40-45°C, add 0.08g of Hansen YC-381 bacteria powder and 0.08g of Danisco YO-MIX300 bacteria powder under aseptic conditions. After fully stirring, sterilize the special glass bottle,...

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Abstract

The invention discloses peanut yoghurt with high water-holding capacity and a preparing method of the peanut yoghurt. The peanut yoghurt with the water-holding capacity as high as 99.5% is prepared through multiple steps including raw peanut soaking, soak washing, grinding into a thick liquid under assistance of cold boiled water, filtering, blending, sterilization under atmospheric pressure, cooling, leavening agent addition, sub-packaging, fermentation, post-maturation and the like. The peanut yoghurt has high and stable water-holding capacity, and the water-holding capacity is kept at 95% or higher in 35-day storage period; the peanut yoghurt has the sensory characteristics of being fine in taste, uniform and smooth in texture, white in color, properly sweet and sour and heavy in peanut flavor.

Description

technical field [0001] The invention belongs to the field of fermented milk preparations, in particular to peanut yoghurt with high water holding power and a preparation method thereof. Background technique [0002] Yogurt is beneficial to human digestion and absorption, and can inhibit the reproduction of harmful microorganisms in the human intestinal tract. It has the functions of adjusting intestinal flora, preventing diseases, and prolonging life. It is very popular among people. [0003] Peanut is a high-quality and cheap plant protein resource, which is cultivated in many places in our country. Peanut kernel contains 24%-36% protein, 35%-56% fat, 15%-22% carbohydrate, and contains essential nutrients for human body. 8 kinds of amino acids, a lot of unsaturated fatty acids, especially essential fatty acids - linolenic acid and linoleic acid. It is also rich in calcium, iron, phosphorus, magnesium and vitamins. [0004] Peanuts are made into peanut milk and then subjec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/06
CPCA23C11/06
Inventor 王丽赵力超谷立慧
Owner SOUTH CHINA AGRI UNIV
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