A kind of preparation method of high stability peanut milk

A high-stability peanut milk technology, applied in milk preparations, dairy products, food science, etc., can solve problems such as high damage to nutrients, uneven mixing, and loss of nutrients, so as to enhance nutritional value and facilitate The effect of human body absorption and simple process

Active Publication Date: 2021-04-20
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in the peanut milk beverage processing technology, the peanut butter and water cannot be fully emulsified, the mixing is uneven, the product is easy to separate, and the storage period is short; The degree of damage is high, and the loss of nutrients is more
[0004] In addition, the protein content of peanut milk compound protein drinks on the market is generally around 1.0%, and there are fewer peanut milk-modulated milk products with higher protein content on the market. The main reason is that in the complex emulsion system, the protein and fat content The increase of aggravated its difficulty of maintaining high stability, therefore, the market urgently needs to develop a kind of peanut milk with high protein content and high stability

Method used

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  • A kind of preparation method of high stability peanut milk
  • A kind of preparation method of high stability peanut milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1 A kind of preparation method of high stability peanut milk

[0040] This embodiment is a preparation method of high-stability peanut milk, which is carried out in sequence according to the following steps:

[0041] (1) Heat 7.5kg of milk to 85°C, add 2kg of peanut butter, and hydrate for 30 minutes to obtain A1;

[0042] (2) Heat 10kg of milk to 70°C, add 3kg of white sugar, 0.25kg of stabilizer (xanthan gum), and 0.01kg of sea salt to fully dissolve to obtain B1;

[0043] (3) Heat 5kg of purified water to 45°C, add 0.5kg of concentrated milk protein, and hydrate for 30 minutes to obtain C1;

[0044] (4) Mix A1, B1, and C1 to volume (constant volume with milk), heat up to 70°C, homogenize at 20MPa, and sterilize at 135°C for 5 seconds to obtain peanut milk.

[0045] In the above step (11), the peanut butter is carried out in sequence according to the following preparation steps:

[0046] 1Ⅰ. Featured

[0047] Choose peanuts with good varieties and full ...

Embodiment 2-6

[0059] Embodiment 2-6 The preparation method of high stability peanut milk

[0060] Example 2-6 is a method for preparing high-stability peanut milk. The preparation steps are similar to those in Example 1. The only difference is that the relevant process parameters in the preparation process of peanut milk are different. See the table below for details.

[0061]

[0062] The preparation process of the above-mentioned examples 2-6 peanut butter is similar to that of Example 1, the only difference is that the relevant technical parameters in the preparation process are different, see the following table for details.

[0063]

[0064] The peanut milk drink prepared in Examples 2-6 has a simple process and is easy to control. The prepared product tastes delicate, fragrant, not mushy, and silky soft; by grinding the peanuts to a size below 30 μm, and making them dissolve in milk at high temperature Medium hydration, peanut butter is evenly dispersed in the milk emulsion, which...

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Abstract

The preparation method of high-stability peanut milk of the present invention is prepared through the steps of mixing main materials, auxiliary materials, mixing, homogenizing and sterilizing in sequence. The method is simple and the process is easy to control. By grinding peanuts to 30 μm Below, and make it hydrated in milk at high temperature, the peanut butter is evenly dispersed in the milk emulsion, which not only enhances the nutritional value of the product, is easier for the human body to absorb, but also makes the product performance stable, within 6 months of shelf life No precipitation, no fat floating. The invention is suitable for preparing high-stability peanut milk products.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing peanut milk, in particular to a method for preparing peanut milk with high stability. Background technique [0002] Milk contains protein, fat, iron, phosphorus, calcium and other elements. The protein in milk is animal protein, which contains phosphorus protein, but does not contain lecithin. The fat content in peanuts is twice that of soybeans, containing various trace elements such as vitamins, lecithin, calcium, iron, etc., with extremely high nutritional components, and the protein in peanuts is vegetable protein. Therefore, the peanut milk beverage can combine animal protein and vegetable protein well, and the nutrition is richer and more comprehensive. [0003] At present, in the peanut milk beverage processing technology, the peanut butter and water cannot be fully emulsified, the mixing is uneven, the product is easy to separate, and the storage perio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/156A23L25/10
CPCA23C9/152A23C9/1528A23C9/1542A23C9/156A23L25/10
Inventor 李丽华崔树勇张慧云陆淳卢晓莉刘丽侯金鑫朱宏
Owner JUNLEBAO DAIRY GRP CO LTD
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