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Pressurization dispersion preparation method of red pea and peanut drink

A peanut beverage and red bean technology, applied in the field of food processing, can solve problems such as thermodynamic instability, impact on product quality, coagulation of protein and solid particles, and fat floating phenomenon, and achieve the effect of increasing the effect of collision dispersion and amplification

Inactive Publication Date: 2017-07-14
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Vegetable protein beverage is a complex thermodynamically unstable system, which is prone to coagulation of protein and solid particles and floating of fat during heat sterilization and subsequent storage, which affects the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Raw material refinement: take 50 kilograms of peanuts and 10 kilograms of red beans, add 240 kilograms of drinking water, mix and refine the slurry to 250 mesh;

[0018] (2) Slurry adjustment: adjust the pH value of the slurry to 5.1, adjust the temperature to 44°C, add cellulase, and the dosage of cellulase is 26U / g substrate;

[0019] (3) Collision dispersion: when the slurry is pressurized to 160MPa by a pressurizing device, the slurry is ejected from micropores with a diameter of 2.3mm and collides, and the pressure of the slurry drops at a rate of 10MPa / min, and the pressure drops and collides. After 7 minutes, the depressurization was stopped, the slurry continued to collide for 8 minutes, and then stood at 44°C for 2.0 hours to form a dispersed slurry;

[0020] (4) Composite pulping: add 620 kg of drinking water, 48 kg of white granulated sugar, 8 kg of sucrose fatty acid ester with an HLB value of 13, 2.0 kg of monoglyceride with an HLB value of 3.8, and 4 k...

Embodiment 2

[0023] Embodiment 2 Comparative Test 1

[0024] (1) Raw material refinement: take 50 kilograms of peanuts and 10 kilograms of red beans, add 240 kilograms of drinking water, mix and refine the slurry to 250 mesh;

[0025] (2) Slurry adjustment: adjust the pH value of the slurry to 5.1, and adjust the temperature to 44°C;

[0026] (3) Collision dispersion: when the slurry is pressurized to 160MPa by a pressurizing device, the slurry is ejected from micropores with a diameter of 2.3mm and collides, and the pressure of the slurry drops at a rate of 10MPa / min, and the pressure drops and collides. After 7 minutes, the depressurization was stopped, the slurry continued to collide for 8 minutes, and then stood at 44°C for 2.0 hours to form a dispersed slurry;

[0027] (4) Composite pulping: add 620 kg of drinking water, 48 kg of white granulated sugar, 8 kg of sucrose fatty acid ester with an HLB value of 13, 2.0 kg of monoglyceride with an HLB value of 3.8, and 4 kg of olive oil in...

Embodiment 3

[0030] Embodiment 3 Comparative Test 2

[0031] (1) Raw material refinement: take 50 kilograms of peanuts and 10 kilograms of red beans, add 240 kilograms of drinking water, mix and refine the slurry to 250 mesh;

[0032] (2) Slurry adjustment: adjust the pH value of the slurry to 5.1, adjust the temperature to 44°C, add cellulase for enzymolysis for 2 hours, and the dosage of cellulase is 26U / g substrate;

[0033] (3) Composite pulping: add 620 kilograms of drinking water, 48 kilograms of white granulated sugar, 8 kilograms of sucrose fatty acid esters with an HLB value of 13, 2.0 kilograms of monoglycerides with an HLB value of 3.8, and 4 kilograms of olive oil in the slurry, and mix evenly. Stirring at 6°C for 24 minutes at a stirring speed of 3400 rpm;

[0034] (4) Filling and sterilization: the slurry is sterilized at 115° C., cooled, and filled to obtain the product.

[0035] After evaluation, the average particle size of the product is 649nm, and the storage period is...

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Abstract

The present invention relates to a pressurization dispersion preparation method of red pea and peanut drink. The preparation method comprises the following steps: raw material refining, slurry regulating, collision dispersing, compound slurry blending, filling, sterilizing, etc. The preparation method is characterized in that unlike traditional protein beverage production process, after the specific processing of raw materials, a colloid mill refining and a homogenizer treatment are not needed, and evenly stable drink of ''protein-emulsion stability-oil'' is formed.

Description

technical field [0001] The invention relates to a pressurized dispersion preparation method of red bean and peanut beverage, which belongs to the field of food processing. Background technique [0002] Vegetable protein drink is a milky liquid drink mainly made of plant protein, which is made from plant nuts and pulp as the main raw materials (such as peanut kernels). Vegetable protein drinks are rich in nutrition, not only rich in high-quality protein, but also contain indispensable nutrients in human life activities such as fat, vitamins, and minerals. Compared with animal protein milk beverages, plant protein beverages have higher unsaturated fatty acid content and lower cholesterol, which has positive significance for preventing arteriosclerosis and diabetes. my country's plant protein resources are extremely rich, and the development of new varieties of plant protein beverages is suitable for the eating habits of Chinese consumers and enriches the market for beverage p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/84A23L2/70A23L2/52A23L2/38A23C11/10A23L11/60
CPCA23L2/38A23L2/52A23L2/70A23L2/84
Inventor 潘军辉
Owner NANCHANG UNIV
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