Peanut meal flexible flavoring method and its application in solid beverage

Abstract

The application discloses a flexible flavoring method of peanut meal and application of the flexible flavoring peanut meal in solid beverages, and belongs to the field of peanut processing. The application provides a preparation method of the flexible flavoring peanut meal, and the method comprises the following steps: S1, taking peanuts and performing microwave heating treatment to obtain heat-treated peanuts; and S2, peeling the heat-treated peanuts obtained in S1, and performing oil extraction to obtain the flexible flavoring peanut meal. The application provides a solid beverage of the flexible flavoring peanut meal, and the solid beverage raw material comprises, in terms of weight fractions, 80-110 parts of the flexible flavoring peanut meal, 15-25 parts of sucrose, 0.1-0.3 parts of vitamin E, 0.05-0.3 parts of calcium carbonate and 0.1-0.9 parts of cellulase. The application provides a preparation method of the flexible flavoring peanut meal and a preparation method of the solid beverage of the flexible flavoring peanut meal, and the process preparation method is simple and easy for industrialized production.

Description

TECHNICAL FIELD

[0001] The application belongs to the field of peanut processing, and particularly relates to a flexible flavoring method for peanut meal and application of the flexible flavoring peanut meal in solid beverage. BACKGROUND

[0002] Peanut meal is a by-product after peanut oil is pressed, and the peanut meal contains flavonoids, phenols, amino acids and other compounds, and has high nutritional value, but the peanut meal loses the special aroma of peanuts due to the existing processing mode, and is mainly used for feed at present, causing great resource waste. At present, there is no research on peanut meal, and there is little research on the application of peanut meal, so it is necessary to improve the processing process of peanut meal and expand the application of peanut meal. SUMMARY

[0003] TECHNICAL PROBLEM

[0004] The existing peanut meal loses the special aroma of peanuts, is mainly used for feed, and belongs to resource waste, so it is necessary to improve the processing of peanut meal and expand the application of peanut meal.

[0005] TECHNICAL CONTENT

[0006] The application provides a preparation method of flexible flavoring peanut meal, and the method comprises the following steps:

[0007] S1: taking peanuts and performing microwave heating treatment to obtain heat-treated peanuts;

[0008] S2: peeling the heat-treated peanuts obtained in S1, pressing oil to obtain flexible flavoring peanut meal.

[0009] Further, the microwave heating treatment parameters in step S1 are 120-160 DEG C and 25-30 min.

[0010] Preferably, the microwave heating treatment parameters in step S1 are 150 DEG C and 28 min.

[0011] Further, the oil pressing is performed by using a full-automatic oil press, the pressure is set to 420 kPa, and the time is 30 min.

[0012] The application provides flexible flavoring peanut meal prepared according to the above method.

[0013] The application provides application of the flexible flavoring peanut meal in the field of food.

[0014] The application provides a flexible flavoring peanut meal solid beverage, and solid beverage raw materials thereof, which comprise, in parts by weight, 80-110 parts of flexible flavoring peanut meal, 15-25 parts of sucrose, 0.1-0.3 parts of vitamin E, 0.05-0.3 parts of calcium carbonate and 0.1-0.9 parts of cellulase.

[0015] Further, the flexible flavoring peanut meal is prepared by the following method.

[0016] S1: taking peanuts for microwave heating treatment to obtain heat-treated peanuts;

[0017] S2: peeling and oil-pressing the heat-treated peanuts obtained in S1 to prepare flexible flavoring peanut meal.

[0018] Further, the microwave heating treatment parameters in step S1 are 120-160 DEG C and 25-30 min.

[0019] Preferably, the microwave heating treatment parameters in step S1 are 150 DEG C and 28 min.

[0020] Further, the oil-pressing is performed by using a full-automatic oil press, the pressure is set to 420 kPa, and the time is 30 min.

[0021] The application provides a preparation method of the flexible flavoring peanut meal solid beverage, which comprises the following steps.

[0022] Step 1: weighing the flexible flavoring peanut meal and water, mixing and grinding to obtain peanut meal slurry;

[0023] Step 2: heating the peanut meal slurry obtained in step S1, adding cellulase, stirring, centrifugal filtration and obtaining peanut meal slurry;

[0024] Step 3: weighing sucrose and adding it into the peanut meal slurry in step S2, heating, shearing treatment and then homogenizing treatment to obtain uniform peanut meal slurry;

[0025] Step 4: performing concentration treatment on the uniform peanut meal slurry obtained in step S3 to obtain concentrated peanut meal slurry;

[0026] Step 5: performing freeze-drying on the concentrated peanut meal slurry obtained in step S4 to obtain peanut meal solid, and then grinding and sieving to obtain peanut meal solid powder;

[0027] Step 6: uniformly mixing the peanut meal powder prepared in S5, vitamin E and calcium carbonate to obtain a mixture;

[0028] Step 7: packaging and sealing the mixture in step S6 to obtain the peanut meal solid beverage.

[0029] Further, the mass ratio of the peanut meal and pure water in step 1 is 1:5-8.

[0030] Further, the refining conditions in step 1 are that the rotating speed is 800-1000 r / min, the rough grinding time is 100-130 s, the fine grinding time is 150-170 s, and the fine grinding cycle is 2-3 times.

[0031] Further, the heating temperature in step 2 is 45-55 DEG C.

[0032] Further, the mass ratio of the cellulase and the flexible flavoring peanut meal in step 2 is 0.5:80-120.

[0033] Further, the stirring conditions in step 2 are 1000-1200 r / min and 110-120 min.

[0034] Further, the centrifugal filtration in step 2 is filtration using a 200-mesh sieve.

[0035] Further, the mass ratio of the sucrose and the flexible flavoring peanut meal in step 3 is 20:80-120.

[0036] Further, the heating temperature in step 3 is 90 DEG C.

[0037] Further, the shearing treatment conditions in step 3 are 2500-3000 r / min and 8-10 min.

[0038] Further, the homogenization treatment conditions in step 3 are a pressure of 300-350 kPa and homogenization for 2-3 times.

[0039] Further, the concentration conditions in step 4 are a temperature of 50-60 DEG C and a time of 70-90 min.

[0040] Further, the mesh number of the sieving in step 5 is 80 mesh.

[0041] Further, the mass ratio of the vitamin E and the flexible flavoring peanut meal in step 6 is 0.2:80-120.

[0042] Further, the mass ratio of the calcium carbonate and the flexible flavoring peanut meal in step 6 is 0.1:80-120.

[0043] The present application provides the flexible flavoring peanut meal solid beverage prepared by the above method.

[0044] The present application provides the above method for use in the field of food.

[0045] Beneficial effects:

[0046] 1. The application provides a preparation method of flexible flavoring peanut meal and a preparation method of flexible flavoring peanut meal solid beverage, which are simple in process and easy for industrial production.

[0047] 2. The flexible flavoring peanut meal is rich in flavor, high in protein content, nutritious, healthy and delicious, and is suitable for application in the field of food as an additive, and can be used for preparing solid beverage and other products.

[0048] 3. The flexible flavoring peanut meal solid beverage is high in protein content, good in wet sinking property, excellent in brewing property, rich in aroma, nutritious and healthy, and is suitable for market promotion and meets the standard of modern healthy food. DETAILED DESCRIPTION

[0049] Example 1

[0050] A preparation method of flexible flavoring peanut meal comprises the following steps:

[0051] S1: weighing peanuts and performing microwave heating treatment on the peanuts to obtain the peanuts after microwave heating treatment, wherein the microwave heating condition is 150 DEG C for 28 min;

[0052] S2: after peeling the peanuts after heat treatment obtained in S1, putting the peanuts into a full-automatic oil press, setting the pressure to 420 kPa, and after 30 min, squeezing most of the oil to prepare the flexible flavoring peanut meal.

[0053] Example 2

[0054] Application of the flexible flavoring peanut meal in a solid beverage, wherein the solid beverage raw material comprises 100 g of the flexible flavoring peanut meal, 20 g of sucrose, 0.2 g of vitamin E, 0.1 g of calcium carbonate and 0.5 g of cellulase; the flexible flavoring peanut meal is prepared in Example 1.

[0055] The preparation process is as follows, and the amount of the raw material is as described above.

[0056] S1: weighing the flexible flavoring peanut meal and pure water, and mixing and performing grinding treatment on the flexible flavoring peanut meal and the pure water, wherein the mass ratio of the flexible flavoring peanut meal to the pure water is 1:6, the grinding speed is 1000 r / min, the coarse grinding time is 120 s, the fine grinding time is 160 s, and the fine grinding cycle is 3 times to obtain peanut meal slurry;

[0057] S2: heating the peanut meal slurry obtained in step S1 to 50 DEG C, weighing the cellulase and adding the cellulase, and performing stirring treatment, wherein the stirring condition is 1200 r / min, and after 120 min, performing 200-mesh centrifugal filtration to obtain peanut meal slurry;

[0058] S3: The sucrose was weighed and added to the peanut meal slurry in step S2, heated to 90°C, and sheared at 3000 r / min for 10 min, and then homogenized at 350 kPa for 2 times to obtain a uniform peanut meal slurry;

[0059] S4: The uniform peanut meal slurry obtained in step S3 was concentrated at 60°C for 90 min to obtain a concentrated peanut meal slurry;

[0060] S5: The concentrated peanut meal slurry obtained in step S4 was freeze-dried to obtain a peanut meal solid, which was ground and sieved through an 80-mesh screen to obtain a peanut meal solid powder;

[0061] S6: The peanut meal powder prepared in S5, vitamin E, and calcium carbonate were mixed uniformly to obtain a mixture;

[0062] S7: The mixture of step S6 was packaged and sealed to obtain a peanut meal solid beverage.

[0063] Comparative Example 1

[0064] Comparative Example 1 is a control of Example 2, which differs in that the freeze-drying treatment of the concentrated peanut meal slurry in step S5 is replaced by a spray drying treatment, and the other operations and raw materials are unchanged.

[0065] Comparative Example 2

[0066] The solid beverage raw materials of Comparative Example 2 include: flexible flavoring peanut meal 100 g, sucrose 20 g, vitamin E 0.2 g, and calcium carbonate 0.1 g.

[0067] Comparative Example 2 is a control of Example 2, which differs in that step S2 is omitted, i.e., no cellulase is used, and the other operations and raw material selection are unchanged.

[0068] Comparative Example 3

[0069] Comparative Example 3 is a control of Example 1, which differs in that baking heating is used in step S1, and the specific preparation steps are as follows:

[0070] S1: The peanuts were weighed and subjected to baking heating treatment to obtain microwave-heated peanuts, wherein the baking heating conditions were 175°C for 40 min;

[0071] S2: The heat-treated peanuts obtained in S1 were peeled and placed in a full-automatic oil press, and the pressure was set to 350 kPa. After 30 min, most of the oil was pressed out, and then a second oil pressing was performed, and the pressure was set to 420 kPa. After 30 min, the baking-treated peanut meal was prepared.

[0072] The roasted peanut meal prepared above was selected, and solid beverage was prepared according to the raw materials: roasted peanut meal 100 g, sucrose 20 g, vitamin E 0.2 g, calcium carbonate 0.1 g, and cellulase 0.5 g. The steps were performed according to those in Example 2, and finally peanut meal solid beverage was prepared.

[0073] Comparative Example 4

[0074] Comparative Example 4 is a control of Example 1, and the difference is that infrared heating is used in step S1. The specific operation process is as follows:

[0075] S1: Weigh the peanuts and perform infrared heating to obtain the infrared-heated peanuts. The infrared heating is performed in three times, the first heating temperature is 90°C, the heating time is 10 min, the second heating temperature is 100°C, the heating time is 10 min, and the third heating temperature is 90°C, the heating time is 6 min. The frequency during infrared heating is 4.5 Hz.

[0076] S2: After peeling the infrared-treated peanuts obtained in S1, put them into a full-automatic oil press, and set the pressure to 420 kPa. After 30 min, most of the oil is squeezed out to obtain the infrared-treated peanut meal.

[0077] Take the above infrared-treated peanut meal 100 g, sucrose 20 g, vitamin E 0.2 g, calcium carbonate 0.1 g, and cellulase 0.5 g, and perform the preparation of solid beverage according to the process in Example 2, and finally peanut meal solid beverage is prepared.

[0078] Comparative Example 5

[0079] Comparative Example 5 is a control of Example 1, and the difference is that microwave heating treatment is used in step S1, but the parameters are different. The specific operation process is as follows:

[0080] S1: Weigh the peanuts and perform microwave heating treatment to obtain the microwave-heated peanuts. The microwave heating conditions are 100°C, 10 min.

[0081] S2: After peeling the heat-treated peanuts obtained in S1, put them into a full-automatic oil press, and set the pressure to 420 kPa. After 30 min, most of the oil is squeezed out to obtain the microwave-heated peanut meal.

[0082] Take the above microwave-heated peanut meal 100 g, sucrose 20 g, vitamin E 0.2 g, calcium carbonate 0.1 g, and cellulase 0.5 g, and perform the preparation of solid beverage according to the process in Example 2, and finally peanut meal solid beverage is prepared.

[0083] Comparative Example 6

[0084] Comparative Example 6 is a control of Example 1, which is different in that the microwave heating treatment in step S1, but the parameters are different, the specific operation process is as follows:

[0085] S1: weigh the peanuts, and subject them to microwave heating treatment to obtain microwave-heated peanuts, wherein the microwave heating conditions are 90°C, 10 min;

[0086] S2: after peeling the heat-treated peanuts obtained in S1, put them into a full-automatic oil press, set the pressure to 420 kPa, and after 30 min, squeeze out most of the oil to prepare microwave-heated peanut meal.

[0087] Take 100 g of the above microwave-heated peanut meal, 20 g of sucrose, 0.2 g of vitamin E, 0.1 g of calcium carbonate, and 0.5 g of cellulase, and prepare a solid beverage according to the process in Example 2 to finally obtain a peanut meal solid beverage.

[0088] Comparative Example 7

[0089] Comparative Example 7 is a control of Example 1, which is different in that the microwave heating treatment in step S1, but the parameters are different, the specific operation process is as follows:

[0090] S1: weigh the peanuts, and subject them to microwave heating treatment to obtain microwave-heated peanuts, wherein the microwave heating conditions are 80°C, 30 min;

[0091] S2: after peeling the heat-treated peanuts obtained in S1, put them into a full-automatic oil press, set the pressure to 420 kPa, and after 30 min, squeeze out most of the oil to prepare microwave-heated peanut meal.

[0092] Take 100 g of the above microwave-heated peanut meal, 20 g of sucrose, 0.2 g of vitamin E, 0.1 g of calcium carbonate, and 0.5 g of cellulase, and prepare a solid beverage according to the process in Example 2 to finally obtain a peanut meal solid beverage.

[0093] (II) Test method

[0094] 1. Protein content of peanut meal solid beverage

[0095] The protein content of the peanut meal solid beverage was determined according to GB5009.5, and the detailed data are shown in Table 1 below.

[0096] Table 1 Protein content of peanut meal solid beverage

[0097] Example 2 Control 1 Control 2 Control 3 Control 4 Control 5 Control 6 Control 7 Protein content 30.83％ 24.0％ 28.31％ 14.27％ 20.84％ 30.88％ 30.27％ 30.06％

[0098] According to the data in Table 1, it can be found that the peanut meal solid beverage protein content of Comparative Examples 3-4 is significantly lower than that of Example 2 and Comparative Examples 5-7, indicating that microwave heating treatment is a more preferred treatment method than baking heating and infrared heating in the preparation stage of peanut meal.

[0099] Comparative Examples 1-2 also have a significant decrease in protein content compared to Example 1, indicating that freeze-drying treatment and the use of cellulase are important steps in the preparation stage of the solid beverage.

[0100] 2. Instant solubility of peanut meal solid beverage

[0101] The instant solubility of peanut meal solid beverage is discussed from two aspects of wet sinking property and brewing property, each test is repeated 3 times, and the average value is taken.

[0102] Wet sinking property: 10 g of peanut meal solid beverage is accurately weighed and spread on the water surface at 25°C, and the total wet sinking time is measured under two conditions of static and stirring.

[0103] Brewing property: 30 g of peanut meal solid beverage is accurately weighed and brewed with 250 mL of 60°C water, and the brewing condition is observed after stirring (whether there are lumps after brewing, and whether there is sediment at the bottom of the cup)

[0104] Table 2 Wet sinking property and brewing property of peanut meal solid beverage

[0105]

[0106] According to the data in Table 2, it can be found that Comparative Examples 1-2 have longer wet sinking time than Example 2, and there are sediment after brewing or lumps after brewing, indicating that freeze-drying treatment and the use of cellulase can have a better improvement effect on the wet sinking property and brewing property of peanut meal solid beverage in the preparation stage of the solid beverage.

[0107] In addition, Comparative Example 4 also has longer wet sinking time than Example 2, and there are lumps after brewing, indicating that infrared treatment cannot make the prepared peanut meal meet the needs in the preparation of solid beverage, and infrared treatment of peanut is not the most preferred treatment method.

[0108] 3. Evaluation of aroma intensity of peanut meal

[0109] Select 20 trained food professionals, respectively, on different pretreatment and parameters of the preparation of the peanut meal after flavor intensity evaluation. According to the intensity of the aroma of the sample aroma intensity is divided into 6 levels, each corresponding to 0-100 different points, the specific aroma intensity evaluation criteria see table 1. The evaluation personnel require sensitive olfactory, no special preference for the smell, evaluation of a sample in a well ventilated room to adjust the olfactory, 5 min after the next sample evaluation.

[0110] Table 3 peanut meal aroma intensity evaluation criteria

[0111] Grade Flavor description Score 1 No roast aroma and / or pungent burnt flavor 0 2 Slight roast aroma and / or strong burnt flavor 20 3 Moderate roast aroma and / or moderate burnt flavor 40 4 Stronger roast aroma and / or lighter burnt flavor 60 5 Rich roast aroma and / or slight burnt flavor 80 6 Very rich roast aroma and no burnt flavor 100

[0112] Table 4 peanut meal aroma intensity

[0113] Example 1 Control 3 Control 4 Control 5 Control 6 Control 7 Flavor intensity / points 100 20 60 80 60 80

[0114] According to the data in table 4, it can be found that the peanut meal prepared in example 1 is the best, while in examples 3-7, due to the change of heating mode, or change the parameters of microwave treatment, the final effect is not as good as example 1, which shows that to prepare flexible flavoring peanut meal, microwave treatment is the most preferred operation mode, and the parameters of microwave treatment also need to be optimized.

[0115] The above only for the preferred embodiments of the present application, but the protection scope of the present application not only in this, all equivalent structure or equivalent process transformation, or directly or indirectly used in other related technical fields, are also included in the patent protection scope of the present application.

Claims

1. A process for the preparation of a flexible flavored peanut meal solid beverage, characterized in that, The method comprises the following steps: Step 1: weigh the flexible flavoring peanut meal and water, mix and grind to obtain peanut meal slurry; Step 2: heat the peanut meal slurry obtained in step S1, add cellulase, stir, centrifugal filter to obtain peanut meal slurry; Step 3: weigh sucrose and add to the peanut meal slurry in step S2, heat and shear, then homogenize to obtain uniform peanut meal slurry; Step 4: concentrate the uniform peanut meal slurry obtained in step S3 to obtain concentrated peanut meal slurry; Step 5: freeze-dry the concentrated peanut meal slurry obtained in step S4 to obtain peanut meal solid, then grind and sieve to obtain peanut meal solid powder; Step 6: mix the peanut meal powder prepared in S5, vitamin E and calcium carbonate to obtain a mixture; Step 7: package and seal the mixture in step S6 to obtain a peanut meal solid beverage; The method for preparing the flexible flavoring peanut meal comprises the following steps: S1: microwave heat treatment of peanuts to obtain heat-treated peanuts; the microwave heat treatment parameters are 150℃ and 28min; S2: peel and press oil from the heat-treated peanuts obtained in S1 to obtain flexible flavoring peanut meal.

2. The method of claim 1, wherein, The mass ratio of peanut meal to pure water in step 1 is 1:5-8.

3. The method of claim 1, wherein, The heating temperature in step 2 is 45-55℃; the mass ratio of cellulase to flexible flavoring peanut meal in step 2 is 0.5:80-120; the stirring condition in step 2 is 1000-1200r / min for 110-120min.

4. The method of claim 1 wherein, The mass ratio of sucrose to flexible flavoring peanut meal in step 3 is 20:80-120; the shearing condition in step 3 is 2500-3000r / min for 8-10min; the homogenization condition in step 3 is 300-350kPa for 2-3 times.

5. The method of claim 1 wherein, The mass ratio of vitamin E to flexible flavoring peanut meal in step 6 is 0.2:80-120; the mass ratio of calcium carbonate to flexible flavoring peanut meal in step 6 is 0.1:80-120.

6. A flexible flavoring peanut meal solid beverage prepared by the method of claim 1.

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