Preparation method of peanut protein beverage

Abstract

The invention discloses a preparation method of a peanut protein beverage. The preparation method comprises the following steps of (1) performing cleaning and crushing; (2) performing soaking and grinding to obtain pulp; (3) performing enzymolysis; (4) performing heating and stirring; (5) performing homogenizing; and (6) performing sterilization. According to the preparation method disclosed by the invention, the problems that in the processing course of peanut meal, nutrient components cannot be sufficiently released, fat in the peanut meal is deteriorated and floats up easily to influence the stability of the beverage, and the peanut meal has raw taste to influence the flavor of the beverage are solved; and the obtained peanut protein beverage is high in nutrient value, favorable in flavor and mouth feel, uniform to disperse and good in quality stability.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a method for preparing a peanut protein beverage. Background technique [0002] Peanut meal is a by-product of peanut kernels extracted by pressing. It is rich in crude protein, with a content of 38% to 47%. It contains eight essential amino acids needed by the human body, among which glutamic acid and aspartic acid are high in content Animal protein is similar, does not contain cholesterol, has high digestibility, is rich in nutrition, and has extremely high application value. Vegetable protein beverage is a beverage prepared by blending protein-rich plant raw materials through raw material pretreatment, soaking, refining, filtering, homogenizing, and sterilizing. Using peanut meal as raw material to produce vegetable protein beverage can make full use of the nutritional components in peanut meal and increase its added value, which has a good market prospect. [0003] At pre...

AI Technical Summary

Problems solved by technology

In addition to a large amount of protein, peanut meal also contains 4% to 7% of crude cellulose. The macromolecular protein in the crude protein of peanut meal is combined with the cellulose component, so that the nutrients cannot be fully released; the fat content of peanut meal Higher, these oils are not only easy to oxidize and deteriorate, but also easy to separate and float, which affects the stability of the beverage; in addition, peanut meal also has a raw smell, and the peanut fragrance is not strong

These factors make peanut protein drinks prone to stratification, precipitation, lack of white color, and poor flavor during processing.