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Walnut and peanut drink produced with dispersion enzymolysis method

A peanut beverage and enzymatic hydrolysis technology, which is applied in the field of food processing, can solve the problems of affecting product quality, thermodynamic instability, protein and solid particle coagulation and fat floating phenomenon, etc. Effect

Inactive Publication Date: 2017-09-01
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) Refinement of raw materials: take 40 kilograms of walnut kernels and 20 kilograms of peanut kernels, add 240 kilograms of drinking water, and refine the slurry to 200 meshes after mixing;

[0018] (2) Slurry adjustment: adjust the pH value of the slurry to 5.4, adjust the temperature to 44°C, add cellulase, and the amount of cellulase is 27U / g substrate;

[0019] (3) Collision dispersion: When the slurry is pressurized to 80MPa by a pressurizing device, the slurry is ejected from the micropores with a diameter of 2.3 mm and collides with it, and the slurry pressure rises at a speed of 8MPa / min, and the pressure is increased to collide. After 8 minutes, the pressure increase was stopped, the slurry continued to collide for 9 minutes, and then stood at 44°C for 2.3 hours to form a dispersed slurry;

[0020] (4) Compound sizing: add 640 kg of drinking water, 5.4 kg of calcium gluconate, 48 kg of white sugar, 8 kg of sucrose fatty acid ester with HLB value of 13, 2.4 kg...

Embodiment 2

[0023] Example 2 Comparative Test 1

[0024] (1) Refinement of raw materials: take 40 kilograms of walnut kernels and 20 kilograms of peanut kernels, add 240 kilograms of drinking water, and refine the slurry to 200 meshes after mixing;

[0025] (2) Slurry adjustment: adjust the pH value of the slurry to 5.4 and the temperature to 44°C;

[0026] (3) Collision dispersion: When the slurry is pressurized to 80MPa by a pressurizing device, the slurry is ejected from the micropores with a diameter of 2.3 mm and collides with it, and the slurry pressure rises at a speed of 8MPa / min, and the pressure is increased to collide. After 8 minutes, the pressure increase was stopped, the slurry continued to collide for 9 minutes, and then stood at 44°C for 2.3 hours to form a dispersed slurry;

[0027] (4) Compound sizing: add 640 kg of drinking water, 5.4 kg of calcium gluconate, 48 kg of white sugar, 8 kg of sucrose fatty acid ester with HLB value of 13, 2.4 kg of monoglyceride with HLB v...

Embodiment 3

[0030] Example 3 Comparative Test 2

[0031] (1) Refinement of raw materials: take 40 kilograms of walnut kernels and 20 kilograms of peanut kernels, add 240 kilograms of drinking water, and refine the slurry to 200 meshes after mixing;

[0032] (2) Slurry adjustment: adjust the pH value of the slurry to 5.4, adjust the temperature to 44°C, add cellulase for enzymatic hydrolysis for 2.3 hours, and the amount of cellulase is 27U / g substrate;

[0033] (4) Compound sizing: Add 640 kg of drinking water, 5.4 kg of calcium gluconate, 48 kg of white sugar, 8 kg of sucrose fatty acid ester with HLB value of 13, 2.4 kg of monoglyceride with HLB value of 3.8, and salad oil into the slurry. 4 kg, mix well, stir at 46°C for 25 minutes, and stir at a speed of 3700 rpm;

[0034] (5) Filling and sterilization: the slurry is sterilized, cooled and filled at 115°C to obtain the product.

[0035] After evaluation, the average particle size of the product is 601nm, and the storage period is le...

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Abstract

The invention relates to a peanut and peanut drink produced with a dispersion enzymolysis method. The method comprises the steps as follows: refinement of raw materials, pulp adjustment, collision dispersion, compound pulp conditioning, filling, sterilization and the like. Different from a traditional protein drink production process, the method is characterized in that a uniform and stable drink in a 'protein-self-emulsification stabilization-oil' form can be formed without refinement with a colloid mill and treatment with a homogenizer after the raw materials are processed specifically.

Description

technical field [0001] The invention relates to a walnut peanut beverage produced by a dispersive enzymatic hydrolysis method, belonging to the field of food processing. Background technique [0002] Vegetable protein beverage is a milky liquid beverage with vegetable protein as the main body, which is made of vegetable nuts and pulp as the main raw materials (such as peanut kernels). Plant protein drinks are rich in nutrients, not only high-quality protein, but also fat, vitamins, minerals and other essential nutrients in human life activities. Compared with animal protein milk beverages, vegetable protein beverages have higher unsaturated fatty acid content and lower cholesterol, which have positive significance for preventing arteriosclerosis and diabetes. my country is extremely rich in plant protein resources, and the development of new varieties of plant protein beverages is suitable for the dietary habits of Chinese consumers and enriches the beverage product market....

Claims

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Application Information

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IPC IPC(8): A23C11/10
CPCA23C11/106
Inventor 钟业俊
Owner NANCHANG UNIV
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