Production method of coconut milk peanut beverage

A peanut beverage and production method technology, applied in the field of food processing, can solve the problems of thermodynamic instability, protein and solid particle coagulation and fat floating phenomenon, affecting product quality, etc., to achieve good product stability, avoid stratification, storage high performance effects

Inactive Publication Date: 2017-07-25
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

[0018] (1) Raw material processing: select the peanut meal obtained by pressing peanuts by cold pressing, and prepare peanut protein by alkali extraction and acid precipitation;

[0019] (2) Water-phase tempering: take 20 kg of peanut protein and 5 kg of coconut powder, add 920 kg of drinking water, mix well, refine the slurry to 180 mesh, raise the temperature to 44°C, and perform homogenization treatment. The initial pressure is 160MPa, and at the same time, it is reduced at a rate of 6MPa / min. After homogenization lasts for 14 minutes, liquid A is formed;

[0020] (3) Oil phase conditioning: Weigh 6 kg of absolute ethanol, add 40 kg of drinking water, stir for 1 minute at a speed of 3500 rpm, then keep stirring, and add 4 kg of rapeseed oil at a uniform speed within 12 minutes , 3 kilograms of soybean oil and 3 kilograms of peanut oil to form liquid B;

[0021] (4) Fusion of oil and water: add liquid B to liquid A at a constant speed, and the whole process takes 16 minutes...

Embodiment 2

[0024] Embodiment 2 comparative test

[0025] (1) Raw material processing: select the peanut meal obtained by pressing peanuts by cold pressing, and prepare peanut protein by alkali extraction and acid precipitation;

[0026] (2) Water-phase tempering: take 20 kg of peanut protein and 5 kg of coconut powder, add 920 kg of drinking water, mix well, refine the slurry to 180 mesh, raise the temperature to 44°C, and perform homogenization treatment. The initial pressure is 160MPa, and at the same time, it is reduced at a rate of 6MPa / min. After homogenization lasts for 14 minutes, liquid A is formed;

[0027] (3) Oil phase conditioning: Weigh 46 kg of drinking water, stir for 1 minute at a speed of 3500 rpm, then keep stirring, add 4 kg of rapeseed oil, 3 kg of soybean oil, and 3 kg of peanut oil at a uniform speed within 12 minutes. kg to form B liquid;

[0028] (4) Fusion of oil and water: add liquid B to liquid A at a constant speed, and the whole process takes 16 minutes; th...

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PUM

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Abstract

The invention relates to a production method of a coconut milk peanut beverage. The method comprises the following steps of raw material treatment, water phase tempering, oil phase tempering, oil water fusion, homogenization, filling, sterilization and the like. The production method is characterized in that a dispersing system using the water as a dispersing medium and using protein and grease as major dispersing phases is used; through the special processing, a protein-self emulsifying stabilizing-grease uniform and stable beverage is formed.

Description

technical field [0001] The invention relates to a production method of coconut milk 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 products. [0003] Veget...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/70A23L11/65
CPCA23L2/38A23L2/52A23L2/70
Inventor 钟业俊
Owner NANCHANG UNIV
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