Preparation method of functional roxburgh rose and peanut milk beverage with nutrition and health care

Abstract

The present application is a kind of functional rosehip peanut milk beverage with rich nutrition, anti-cancer, anti-aging, immune enhancement and other health functions, which is prepared by using rosehip, peanut and scientific collocation. The use of citric acid in the formula not only prevents the browning and oxidation of rosehip juice during processing, but also increases the health functions of clearing and detoxifying and anti-inflammatory. Stevioside replaces sucrose, and malt dextrin is used as an artificial synthetic thickening agent, making the invention a completely natural beverage. The consumer of the present application is beneficial to health.

Description

Technical Field

[0001] Belonging to the field of functional beverage technology, this invention is a method for producing functional prickly pear and peanut milk that is both nutritious and has multiple health benefits, using peanuts and prickly pears as the main ingredients and employing functional beverage processing technology. Background Technology

[0002] The modern food development trend is to offer not only good taste and rich nutrition, but also healthy eating and drinking. Peanuts are a protein food containing fat and various amino acids, rich in nutrients and with a strong peanut flavor, but they offer relatively few health benefits. However, prickly pears are rich in SOD, vitamin C, and other nutrients, and possess various health benefits, but they lack the nutrients needed for growth, development, and physiological activities. To compensate for the shortcomings of peanuts and prickly pears, a functional prickly pear peanut milk, using peanuts and prickly pears as the main raw materials, has been invented. This creates a beverage that is both nutritious and offers multiple health benefits, aligning with market development trends and possessing market competitiveness. Summary of the Invention

[0003] To achieve the invention's objectives, functional prickly pear peanut milk was produced. Multiple measures were taken in the selection of raw materials and processing techniques, resulting in the following effects: 1. Prickly pear is a fruit with both medicinal and edible properties. To protect the integrity of the enzyme and vitamin activities in prickly pear, the method of adding preservatives to prickly pear juice was changed to cold storage of fresh prickly pear fruit at -10℃ to -15℃. This preserved the integrity of the enzyme and vitamin activities contained in the prickly pear, resulting in high product quality. 2. Citric acid was added immediately after the prickly pear juice was extracted and filtered. The two ingredients worked together to prevent oxidation of the prickly pear juice during processing, inhibiting the formation of brown pigments and preventing browning and oxidation. This also endowed the invention with functions such as removing brown spots and whitening the skin, while enhancing its digestive, antibacterial, and immune-boosting functions. 3. Peanuts are a highly nutritious food, containing a variety of nutrients beneficial to the human body. Peanuts are rich in high-quality protein, unsaturated fatty acids, especially oleic and linoleic acids, and also contain carbohydrates, dietary fiber, vitamin E and B vitamins, minerals such as iron, phosphorus, calcium, potassium, and zinc, catechins, resveratrol, and other nutrients. The nutrients in peanuts contribute to the invention's ability to lower blood cholesterol, eliminate free radicals, enhance the immune system, reduce the risk of infectious diseases, and delay aging. They also provide the nutrients necessary for growth and development. Furthermore, the use of peanuts allows the invention to achieve health benefits such as maintaining cardiovascular health, preventing heart disease, promoting brain function, and preventing brain atrophy. 4. Prickly pear is rich in vitamins E, E, C, and D, B vitamins, superoxide dismutase (SOD), flavonoids, minerals such as iron, phosphorus, calcium, and tannins, prickly pear polysaccharides, carotene, dietary fiber, and tannins. These nutrients work together to give the invention various health benefits, including anti-cancer and anti-aging effects, anti-radiation properties, improved immunity, cold prevention, digestive health, gastrointestinal health maintenance, blood pressure reduction, anti-inflammation, anti-allergy effects, skin brightening and fading age spots, free radical scavenging, blood purification, cardiovascular protection, and heart disease prevention. 5. In this invention, prickly pear and peanuts are used together. Both contain B vitamins, vitamin E, minerals such as iron, calcium, phosphorus, and dietary fiber, which work synergistically to enhance the invention's anti-cancer, anti-aging, and immune-boosting health functions. Peanuts alone contain fats, unsaturated fatty acids, oleic acid and linoleic acid, carbohydrates, catechins, resveratrol, and various amino acids and proteins. The prickly pear contains unique components such as vitamin C, superoxide dismutase (SOD), flavonoids, prickly pear polysaccharides, carotene, tannic acid, and citric acid. These three unique substances complement each other, increasing the variety of nutrients in the invention, enhancing its nutritional value, and providing the necessary nutrients for growth, development, and physiological activities. Furthermore, it strengthens the invention's ability to scavenge free radicals, thus providing health benefits such as lowering blood lipids, preventing arteriosclerosis, protecting the cardiovascular system, and preventing night blindness.This invention contains multiple active substances that work together to enhance the body's resistance to radiation, reduce the suppressive effect of radiation on immune function, and facilitate the repair of radiation-induced damage. 6. The formula uses energy-free steviol glycosides, achieving appropriate sweetness without sucrose, aligning with the market trend towards high-sweetness, sugar-free products. The sweetness of steviol glycosides softens the acidity of citric acid, masks the bitterness of prickly pear, and enhances its fruity aroma. 7. The use of maltodextrin in the formula replaces artificial thickeners, conforming to the market trend towards natural foods. 8. The scientific combination of prickly pear, peanut, citric acid, steviol glycosides, and maltodextrin in the formula makes this product an all-natural food with multiple health benefits, greatly benefiting the health of consumers.

[0004] The ingredients and proportions of the invention formula are: water, peanut, prickly pear, citric acid, steviol glycosides, and maltodextrin. The proportion of prickly pear is 5-10; the proportion of peanut is 10-12; the proportion of maltodextrin is 2-3; the proportion of water is 82.99-74.97; the proportion of citric acid is 0.01-0.03; and the proportion of steviol glycosides is 4-6.

[0005] Example: Water, prickly pear, peanut, citric acid, steviol glycosides, maltodextrin.

[0006] To achieve the purpose of the invention, a functional beverage processing technology is adopted to produce a functional prickly pear and peanut milk beverage.

[0007] Beverage water treatment: Water quality should meet the following indicators: Water hardness (CaCO3) less than 100 mg / L. Total bacterial count less than or equal to 10,000 CFU. Yeast less than 10 CFU / mL. Escherichia coli less than or equal to 40 MPIV / 100mL. Pathogenic bacteria not detectable. For production water, the conventional indicators and limits for heavy metals should be equal to or less than the following limits (unit: mg / L): Zinc 10, Copper 1.0, Manganese 0.1, Iron 0.3, Lead 0.01, Aluminum 0.2, Mercury 0.001, Chromium 0.05, Dysprosium 0.005, Arsenic 0.001. For production water, the non-conventional indicators and limits for heavy metals should be equal to or less than the following limits (unit: mg / L): Antimony 0.005, Barium 0.7, Beryllium 0.002, Boron 0.5, Molybdenum 0.07, Silver 0.05, Nickel 0.02, Thallium 0.0001. If the production water meets the above standards, it should also be treated as follows: the production water passes through a sand filter, then is softened by an anion exchange processor, then enters an activated carbon processor, and finally is sterilized by a sterilizer before being sent to a container for use.

[0008] Peanut Processing: Select peanuts by hand to remove moldy kernels. Roast or bake the peanuts at 110-140℃ for 10-20 minutes until the kernels are white, crisp, and without a burnt smell. Immediately remove them and quickly cool them to room temperature. Remove the red skins from the peanut kernels and soak them in water with baking soda to adjust the pH to 8.5-9.5. The amount of water used for soaking is three times the weight of the peanut kernels. The soaking water temperature is 14-25℃, and the soaking time is 8-14 hours, until the peanut kernels are fully expanded and have no hard core. After soaking, wash off any remaining liquid and grind the peanuts into a paste using 6-8 times the weight of the peanuts. Grind once, then grind again. Filter the liquid through a 200-mesh filter cloth and grind again using a colloid mill. Pour the mixture into a mixing tank for later use. Mix powdered steviol glycosides with 15 times their weight of water until completely dissolved. Pour this mixture into the mixing tank with the peanut paste and stir well.

[0009] Maltodextrin processing: Take maltodextrin, then add 20 times its weight of water to a basin and stir until the maltodextrin is completely dissolved in the water. Pour the mixture into a mixing container and stir it evenly with peanut milk for later use.

[0010] Processing of prickly pears: Prickly pears will turn brown when exposed to iron, so contact with iron equipment is strictly prohibited. When purchasing prickly pears, unripe green fruit, insect-damaged fruit, and rotten fruit will not be accepted. After inspection, the prickly pears will be stored in a cold storage at a temperature of -10℃ to -15℃. After being removed from the cold storage, the prickly pears will be thawed, washed clean with a fruit washing machine, and then juiced. The juice and pulp will be separated using a centrifuge with a 100-mesh filter cloth. The prickly pears will be weighed, and 0.1% of the weight of citric acid in the prickly pear juice will be weighed. Then, 15 times the weight of the citric acid in prickly pear juice will be weighed. The two mixtures will be stirred thoroughly until all the citric acid is dissolved. The dissolved citric acid solution will be slowly poured into the remaining prickly pear juice and stirred evenly. The temperature of the prickly pear juice will be adjusted to 8℃ using a heat exchanger and then transferred to a clarification tank for later use. A 1% edible gelatin solution will be prepared for later use. Take 10 test tubes and label them from 1 to 10. Pour 100 mL of prickly pear juice into each test tube. Add 4 mL of gelatin solution to test tube 1 and stir well. Add 4.5 mL of gelatin solution to test tube 2 and stir well. For each subsequent test tube, increase the amount of gelatin solution by 0.5 mL and stir well. Perform a clarification test and select the test tube with the best transparency. Calculate the weight ratio of gelatin to prickly pear juice in this test tube. Then calculate the weight of gelatin needed to clarify the prickly pear juice and prepare a 2% gelatin solution. Slowly pour the gelatin solution into the clarification tank while stirring the prickly pear juice. Stir well until all the sediment has settled to the bottom of the sedimentation tank. Siphon off the supernatant and filter it through a diatomaceous earth filter. Transfer the supernatant to a mixing tank, add a measured amount of water and peanut paste, and stir well to prepare the liquid.

[0011] Material handling: The material liquid temperature is adjusted to 75-85℃ using a heat exchanger, then fed into a vacuum degassing tank. Degassing is performed at a vacuum level of 0.4-0.6 bar until bubbling stops. The liquid is then fed into a homogenizer for the first homogenization at a pressure of 25-30 MPa. A second homogenization is performed at a pressure of 15-20 MPa. Instant sterilization is then performed using a heat exchanger at a temperature of 125-130℃. The temperature is then reduced to below 60℃ using the heat exchanger. The liquid is then fed into a sterile room, filled into pre-sterilized aseptic packaging, sealed, and labeled with the shelf-life date. The package is then boxed, completing the entire production process.

Claims

1. Functional prickly pear and peanut milk, belonging to the field of functional beverage technology, is a method for preparing functional prickly pear and peanut milk that is rich in nutrients and has multiple health benefits. Its characteristic is that... It is made from the following ingredients: prickly pear, peanut, water, citric acid, steviol glycosides, and maltodextrin.

2. The functional prickly pear and peanut milk according to claim 1, characterized in that... The use of peanuts in this formula is significant. Peanuts are not only a nutritious food, but also contain a variety of nutrients beneficial to health. They contain unsaturated fatty acids, especially high levels of oleic and linoleic acids, carbohydrates, dietary fiber, vitamin E, B vitamins, and minerals such as calcium, iron, phosphorus, and zinc. Furthermore, they contain catechins, resveratrol, and other nutrients that contribute to this invention's ability to lower blood cholesterol, eliminate free radicals, enhance immunity, and reduce the risk of disease infection. Peanuts also provide energy for growth, development, and physiological activities, and have health benefits such as maintaining cardiovascular health, preventing heart disease, and preventing brain atrophy.

3. The functional prickly pear peanut milk as described in claim 1, characterized in that... The use of prickly pear in the formula has been changed from adding preservatives to prickly pear juice to refrigerating fresh prickly pear fruit at -10°C to -15°C. This avoids the damage of preservatives to the active substances in prickly pear and protects the integrity of enzyme and vitamin activity.

4. The functional prickly pear peanut milk according to claim 1, characterized in that... The use of prickly pear in the formula involves adding citric acid to the prickly pear juice immediately after it is juiced and filtered. This prevents the prickly pear juice from oxidizing and browning during processing, thus giving the formula anti-inflammatory, skin-beautifying and brown spot-removing health benefits.

5. The functional prickly pear and peanut milk according to claim 1, characterized in that... The use of prickly pear in the formula, containing superoxide dismutase, flavonoids, vitamins A, C, D, E, B vitamins, dietary fiber, minerals such as iron, phosphorus, calcium, and selenium, carotene, and prickly pear fructose, gives the invention anti-cancer and anti-aging properties, improves immunity, lowers blood pressure, removes waste from the body, prevents cardiovascular diseases, and protects heart health. The various active substances in prickly pear work together.

6. The functional prickly pear and peanut milk according to claims 1 and 2, characterized in that... The formula combines peanuts and prickly pears, whose shared nutrients, including vitamin E, B vitamins, dietary fiber, and minerals such as iron, phosphorus, and calcium, have a synergistic effect, enhancing digestion, preventing cardiovascular disease, and boosting antioxidant function. Peanuts contain unique fats, unsaturated fatty acids, protein, oleic acid, linoleic acid, and resveratrol. Prickly pears contain unique SOD, tannins, carotene, and prickly pear fructose, which complement each other, giving the formula a wider variety of nutrients and more health benefits.

7. The functional prickly pear peanut milk according to claim 1, characterized in that... The formula uses steviol glycosides, which are calorie-free and replace sucrose. This allows for the achievement of appropriate sweetness without the use of sucrose, aligning with the market trend of high-sweetness, sugar-free foods.

8. The functional prickly pear and peanut milk according to claim 1, characterized in that... The use of maltodextrin in the formula replaces artificial thickeners, thus preventing potential health harm to consumers caused by artificial thickeners.

9. The functional prickly pear and peanut milk according to claims 1-8, characterized in that... Every ingredient in the formula is a natural food, making it a completely natural beverage with no sucrose or artificial food additives, which is very beneficial to the health of the drinker.