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Sweet-scented low-fat peanut milk

A peanut milk, low-fat technology, applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effect of improving functions, full of strong aroma and taste, and natural taste

Inactive Publication Date: 2017-09-22
BENGBU HEPING DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to address the existing problems and provide a low-fat peanut milk with strong aroma, which solves the problems caused by the fat in peanuts, and improves the nutrition and taste

Method used

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  • Sweet-scented low-fat peanut milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of thick-flavored low-fat peanut milk, which is made of the following raw materials in parts by weight: 400 parts of fresh milk, 60 parts of peanuts, 20 parts of soybeans, 20 parts of sweet corn kernels, 10 parts of cucumbers, 0.5 parts of grape seed powder, fermented 0.8 part of agent, 0.1 part of stabilizer, the starter is prepared by lactic acid bacteria strain through strain activation and expanded culture, and the stabilizer contains the following ingredients in mass percentage: sodium alginate 30%, carboxymethyl cellulose 30% plain sodium, 5% sodium chloride, and the rest is carrageenan.

[0015] As a further improvement to the above scheme, its preparation method comprises the following steps:

[0016] (1) Remove the seed coat from the clean peanuts, crush them into powder, stir-fry the crushed peanuts at 120°C for 5 minutes, then press them to separate the peanut oil and residue, and add 3 times the volume of water to the residue , use high heat to heat,...

Embodiment 2

[0021] A kind of thick-flavored low-fat peanut milk, which is made of the following raw materials in parts by weight: 425 parts of fresh milk, 70 parts of peanuts, 25 parts of soybeans, 22 parts of sweet corn kernels, 12 parts of cucumbers, 0.7 parts of grape seed powder, fermented 0.9 part of agent and 0.15 part of stabilizer. The starter is prepared by lactic acid bacteria strain through strain activation and expanded culture. The stabilizer contains the following components in mass percentage: 35% sodium alginate, carboxymethyl cellulose 35% of plain sodium, 5% of sodium chloride, and the rest is carrageenan.

[0022] As a further improvement to the above scheme, its preparation method comprises the following steps:

[0023] (1) Remove the seed coat from the clean peanuts, crush them into powder, stir-fry the crushed peanuts at 135°C for 7 minutes, and then squeeze them to separate the peanut oil and residue, add 4 times the volume of water to the residue , use high heat t...

Embodiment 3

[0028] A kind of thick-flavored low-fat peanut milk, which is made of the following raw materials in parts by weight: 450 parts of fresh milk, 80 parts of peanuts, 30 parts of soybeans, 25 parts of sweet corn kernels, 15 parts of cucumbers, 1.0 parts of grape seed powder, fermented 1.0 part of agent and 0.2 part of stabilizer. The starter is prepared by lactic acid bacteria strain through strain activation and expanded culture. The stabilizer contains the following ingredients in mass percentage: 40% sodium alginate, carboxymethyl cellulose 40% plain sodium, 10% sodium chloride, and the rest is carrageenan.

[0029] As a further improvement to the above scheme, its preparation method comprises the following steps:

[0030] (1) Remove the seed coat from the clean peanuts, crush them into powder, stir-fry the crushed peanuts at 150°C for 10 minutes, then squeeze them to separate the peanut oil and residue, and add 5 times the volume of water to the residue , use high heat to he...

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Abstract

The invention relates to the technical field of dairy product processing, and discloses sweet-scented low-fat peanut milk. The milk is prepared from, by weight, 400-450 parts of fresh and raw milk, 60-80 parts of peanuts, 20-30 parts of soybeans, 20-25 parts of sweet corn kernels, 10-15 parts of cucumbers, 0.5-1 part of grape pip powders, 0.8-1 part of leavening agent, and 0.1-0.2 part of stabilizer. On one hand, the peanut milk removes excessive fat in the peanuts, and remains the flavor of peanuts on the other hand. The added cucumber fermentation liquor can supply the vitamin content in the peanut milk on one hand, and solves rancidity problems caused by the oxygenolysis of fat under the influences of sunlight, air, water and temperature on the other hand. The low-fat peanut milk has the advantages of a strong sweet scent different from other products in market.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and in particular relates to a strong-flavor low-fat peanut milk. Background technique [0002] Population growth is an important factor affecting milk consumption in my country. Population growth can promote the growth of total milk consumption, thereby driving the development of milk production. In 2010, my country's total milk production reached 37.4 million tons, surpassing Russia and Pakistan, ranking third in the world after India and the United States. From 1949 to 2010, my country's milk production rate increased by 9.21% annually, ranking first in the world. According to FAO statistics, the world's total milk production in 2010 was 720.98 million tons, a year-on-year increase of 3.5%, 36.5% of which came from China. Needless to say, population growth is also an important factor. Due to the large population base in our country, the per capita consumption of milk has be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/1315A23C9/133
Inventor 刘东伟房宇张根成赵健李堃李正张芸
Owner BENGBU HEPING DAIRY
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