156 results about "Peanut milk" patented technology

A peanut milk beverage emulsion stabilizer and a preparation method relate to a food additive and aim to provide a peanut milk beverage emulsion stabilizer which can effectively and fully emulsify and disperse the fat in the peanut milk beverage during the peanut milk beverage production so as to effectively prevent the fat circles and can make use of the synergy of several thickening agents to increase the viscosity of the peanut milk beverage and form stable spatial meshes in the peanut milk beverage to achieve strong suspending and thickening capability and improve the taste, and a preparation method thereof. The emulsion stabilizer has the following components: monoglyceride, tripolyglycerol fatty acid esters, sodium alginate, sucrose ester, modified soy lecithin, sodium carboxymethyl cellulose, guar gum and sodium pyrophosphate. The monoglyceride, tripolyglycerol fatty acid esters, sodium alginate, sucrose ester, modified soy lecithin, sodium carboxymethyl cellulose, guar gum and sodium pyrophosphate are mixed and evenly stirred so as to obtain the peanut milk beverage emulsion stabilizer in homogeneous powder state.

The invention relates to a walnut and peanut milk beverage which is prepared by the steps of: pulping 40-50 mass percent of peanut, 40-50 mass percent of soybean and 10-20 mass percent of walnut as raw materials; baking to peel peanuts and soybean before pulping; then carrying out enzyme inactivating treatment on walnuts and peeled peanuts and soybean; then adopting a hot weak base solution to grind, pulp and homogenize with the materials subjected to the enzyme inactivating treatment to obain walnut and peanut protein pulp; mixing 30-45 mass percent of walnut and peanut protein pulp, 40-50 mass percent of milk, 0-25 mass percent of water and 0.3-0.6 mass percent of emulsion stabilizer with 1-10 mass percent of sweetener, homogenizing and sterilizing. The invention sufficiently utilizes the fragrance of the peanuts and the walnuts to restrain the beany flavor and the harsh taste of the soybean; meanwhile, the generation and the reaction of harmful enzymes in the soybean are effectively reduced through the steps of baking peeling, enzyme inactivating, hot weak base solution pulping, beany flavor removing and the like, thereby ensuring the product safety, and restraining the generation of the beany flavor and the bad flavor of the products for the most part, and increasing the protein leaching yield.

The invention belongs to the technical field of peanut food additive and peanut beverage processing, and provides a composite emulsifying agent for peanut milk, which is formed by mixing isolated soybean protein, fatty acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester and sodium alga acid in a mass ratio of 1: 1: 1: 1: 1, wherein the mass percentage concentration of the composite emulsifying agent in the peanut milk is 0.05 to 0.15 percent. The invention also provides a method for preparing the peanut milk by adopting the emulsifying agent. The method comprises the following steps: low-temperature cold pressing, soaking, filtering and mixing, grinding, centrifugal separation, emulsifying agent addition, homogenizing, super-high temperature instant sterilization, canning and sealing, and high-temperature sterilization. The fat in the peanut milk prepared by adopting the composite emulsifying agent can be fully emulsified and dispersed, so the generation of a fat ring can be effectively controlled; and meanwhile the shelf life of the peanut milk can be prolonged, and adverse phenomena such as settling, elutriation, demixing and the like of the peanut milk during storage and transportation are prevented.

The invention provides protein peptide peanut milk and a preparation method thereof. The preparation method of the protein peptide peanut milk provided by the invention comprises the steps of: firstly, immersing peanut kernels in 0.8% saline water, then adding food-grade Chinese medicinal herbal spices, boiling for 3-10 min, immersing for 12-24 hours, taking out, airing, and then carrying out the processes of baking, pulping, enzymolyzing, deslagging, blending, homogenizing, canning, sterilizing and the like to prepare a finished product. The protein peptide peanut milk prepared with the preparation method provided by the invention is rich in functional micro-molecular protein peptide, is easy to absorb by intestinal ducts, and has various functions of regulating immunity, deferring senility, reducing blood pressure, resisting allergy and the like after being drunk.

The invention provides a peanut milk nutrient solution prepared from a peanut meal protein extracting solution. The nutrient solution consists of the following raw materials in percent by mass: 15-25 percent of peanut meal protein extracting solution, 3-5 percent of skim milk powder, 3-7 percent of white granulated sugar, 0.15-0.25 percent of compound stabilizer, 0.04-0.07 percent of essence and the balance of water. The peanut meal protein extracting solution is prepared by the following methods: drying the degreased peanut meal, grinding the peanut meal into peanut meal particles with the granularity of 20-100 meshes, and extracting the peanut meal protein extracting solution by adopting an enzyme extraction method or an alkali extraction method. The peanut milk nutrient solution is rich in nutrition and fragrant in taste, animal proteins in milk and vegetable proteins in peanut are effectively combined, an effect of complementing nutrition is achieved, the balance of amino acid composition is guaranteed, and the utilization rate and nutritive value of the peanut protein are improved.

The invention discloses a peanut milk beverage and a processing method thereof. The peanut milk beverage is prepared from following raw materials in parts by weight: 20-30 parts of peanuts, 60-80 parts of milk, 6-8 parts of xylitol, 8-10 parts of apple juice, 2-3 parts of fritillaria cirrhosa, 1-3 parts of homalomena occulta, 2-4 parts of dendrobium nobile, 2-4 parts of curculigo orchioides, 1-2 parts of eucommia ulmoides, 2-3 parts of mangnolia officinalis, 2-4 parts of mango leaves, 1-3 parts of akebia trifoliata koidz, 1-2 parts of cymbidiums, 1-2 parts of madders and 5-8 parts of a nutrition additive. According to the peanut milk beverage and the processing method thereof, the method is simple to operate, the formula is reasonable, and the nutrition is abundant; various Chinese herbal medicinal ingredients which can be used for activating veins and activating collaterals, calming the liver and soothing the nerves, such as the fritillaria cirrhosa, the homalomena occulta, the dendrobium nobile, the curculigo orchioides and the like, so that the product has a very good health-care effect.

The invention relates to a low-fat peanut milk beverage as well as a preparation method thereof. The preparation method comprises the following steps: preparing a peanut protein water phase, preparing a low-fat peanut milk beverage and the like. According to the invention, a water phase obtained after oil is extracted from peanuts by an enzyme aided water extraction process to be used for preparing the low-fat peanut milk beverage, and thus a great amount of high-quality peanut oil is obtained and nutritious healthy low-fat peanut milk is obtained further; the peanut resource is utilized fully; the problem that water-phase protein is hydrolyzed by enzyme to generate bitter flavor does not exist. The low-fat peanut milk beverage provided by the invention has mellow peanut flavor, is good in stability, is low in fat content, meets the psychological need of consumers, and has a wide market prospect.

The invention belongs to the field of beverage technology, and particularly relates to peanut milk beverage with a calcium supplementing function and a preparation method thereof. The preparation method comprises the following steps: soaking 15-25 parts of hot-water red skin of peanut kernel in water below 45 DEG C for 8-10 hours; draining water; adding water to the red skin and grinding; filtering with a 100-150-mesh sieve; adding 1-4 parts of ossein, 0.03-0.1 part of casein phosphopeptides, 0.1-0.2 part of vitamin D, 0.1-0.3 part of emulsifier and 10-25 parts of fructooligosaccharide, and adding water to fix the quantity to be 100 parts; sufficiently stirring, shearing and accurately grinding with a colloid mill; feeding the product to a homogenizer for homogenization under pressure of 15-40 Mpa; and finally performing encapsulation and sterilization to obtain the finished product. According to the invention, the peanut kernels naturally containing calcium and the raw materials capable of promoting calcium absorption, the calcium absorption rate is high, and the calcium supplementing effect is good; and the peanut milk beverage prepared by the process provided by the invention has good calcium supplementing effect, good taste and stable structure, and is not layered or precipitated after standing for a long time.

The invention discloses a preparation method of a peanut and red jujube compound protein beverage and belongs to the field of beverage processing. The peanut and red date compound protein beverage is prepared from the following raw materials in percentage by weight: 10%-12% of peanut milk, 10%-20% of red jujube juice, 3%-5% of cane sugar, 1.5%-2.5% of lactose, 0.03% of a thickening agent, 0.4%-0.5% of an emulsifying agent and 20%-30% of softened, filtered and sterilized drinking water. In the preparation method, a processing technique flow is adopted and includes the steps of selecting materials, baking, peeling, soaking, grinding, filtering, boiling slurry, burdening, homogenizing, filling, sealing and sterilizing to obtain a finished product. The preparation method has the beneficial effects that the problems of taste sameness, incomplete nutrition and difficult nutrition absorption of a conventional peanut dairy product are solved, and the provided peanut and red jujube compound protein beverage has rich nutrition, is easy to digest and absorb and has the health-care efficacies of enhancing the immunity and improving the disease resistance.

The invention belongs to the technical field of dairy beverage processing, specifically relates to a walnut seed, peanut and goat milk beverage and a preparation method. Techniques in the prior art can not provide liquid goat milk compound beverage stored for a long term under normal temperature. To overcome technical problems in existence, the invention provides a new method to prepare the walnut seed, peanut and goat milk beverage. Materials comprise 40-45 percent of the goat milk, 5-8 percent of walnut seed milk, 8-10 percent of peanut milk, 35-40 percent of pure water, 4-6 percent of white granulated sugar, 0.2-0.5 percent of goat milk stabilizer and 0.5-1.5 percent of edible sour agent according to weight proportion. The preparation method comprises: (1) materials preparation, (2) pasteurize, (3) standardized preparation, (4) goat deodorizing treatment, (5) preheating isotropic, (6) sterilization and (7) sterility canning.

The invention discloses a method utilizing Lactobacillus rhamnosus GG (LGG) to ferment peanut yogurt. The method comprises the steps of homogenizing, disinfecting, inoculating and fermenting 43-50 percent of fresh milk, 33-40 percent of peanut milk, 5-8 percent of cane sugar, 3-6 percent of LGG, 0.1 percent of pectin, 0.1 percent of gelatin, 0.2 percent of sucrose ester, 0.1 percent of Aspartam and 2-3 percent of process water, so that yogurt is prepared finally. As the LGG, the streamlined third generation of probiotics has higher nutritional value and longer life, the nutritional value of the yogurt product is greatly improved.

The invention relates to a preparation method of walnut and peanut milk. The preparation method particularly comprises the steps of preparing walnut juice, preparing peanut juice, processing fresh milk and preparing the walnut and peanut milk. In the invention, the prepared walnut and peanut milk diffuses fragrance all around, is good in taste, contains firm and uniform clots, is free from any bubbles, and is full of the fruity fragrance of walnut and peanut. The flavor of lactic acid is fragrant and pure, the fragrance is coordinated, and the taste is fine and smooth. The walnut and peanut milk contains a certain amount of lactobacillus, and achieves the additional function of relieving intestinal disorders. Moreover, the product has the rich fragrance of walnut and peanut as well as the unique flavor of fermented walnut and peanut, and is favourite among people.

The invention discloses a preparing method for composite peanut milk. The milk includes the following medical and edible dual purpose Chinese herb extracts: degreased peanut protein powder, fresh milk, whey protein, xylitol, soybean oligosaccharides, sterculia lychnophora, mulberries, longan, donkey-hide gelatin, lily, radix polygonati officinalis and the like, as well as blueberry pectin, modified soya bean lecithin, xanthan gum and calcium stearoyl lactylate. According to the composite peanut milk, the degreased peanut is adopted to reduce the content of fat, xylitol substitutes saccharose to reduce the content of sugar, the added whey protein and dietary fiber soybean oligosaccharides supplemented with medical and edible dual purpose Chinese herb extracts are adopted, so that the composite peanut milk is mild and nourishing; the added blueberry pectin is used for emulsifying other components and improves the mouthfeel, so that the composite peanut milk meets the requirements for the characteristics of high protein, low fat, less sugar and balanced nutrition in today's diet, is low in preparation cost, simple to operate, suitable for large-scale commercial process and excellent in social benefit and economic benefit.

A peanut bean curd, which is prepared by peanut and starch, optionally adding egg, milk or tomato and so on. It could be used to produce peanut egg bean curd, peanut milk bean curd, etc. The bean curd is exquisite and moist.

The invention discloses a method for producing compound peanut milk suitable for old people. The compound peanut milk comprises ingredients, namely, defatted peanut protein powder, fresh milk, chondroitin sulfate, xylitol, water-soluble dietary fiber, Chinese herbal medicine extracts capable of being used as drugs and food, an emulsifier and a stabilizer. According to the compound peanut milk, defatted peanuts are selected and used, so that the fat content is reduced; the xylitol substitutes for saccharose, and accordingly, the sugar content is reduced; cartilage collagen and water-soluble dietary fiber ingredients are added, the compound peanut milk is supplemented by the Chinese herbal medicine extracts capable of being used as the drugs and the food, thus, the compound peanut milk conforms to the characteristics of low fat, low sugar and high fiber of diets of the old people at present, is lower in production cost, simple to operate and suitable for large-scale industrial production and has high economic benefit and social benefit.

The invention relates to a processing method for strong-flavor peanut milk. The processing method comprises the following steps of selecting matured and full peanuts; baking the peanuts in a baking oven to remove red skins; continuously placing the peeled peanuts in the baking oven for baking to be mature; pulping the baked peanuts in a juicing machine; filtering and then adding milk powder, white granulated sugar, xanthan gum and guar gum for blending; then homogenizing the blended peanut milk in a homogenizing machine; then filtering and sterilizing at high temperature to obtain a finished product. After the peanuts are baked and prepared by adopting the process disclosed by the invention, the peanut milk is strong in flavor, full-bodied in taste and strong in aroma.

The invention relates to preparation for a ginseng peanut milk product, which is characterized in comprising 100 parts of peanut protein powder, 40-50 parts of powdered sugar and / or powdered glucose, 2-3 parts of full cream milk powder, 3-5 parts of separated soy albumen powder, 3-5 parts of starch, 0.8-1.2 parts of ginseng powder. The preparation includes steps as follow: (1) producing peanut protein powder by: 1) baking, wherein fat-containing peanut kernels are baked until the water content is 6% or below; 2) frying, frying until water content is below 3% under the condition of minus 0.06- minus 0.09MPa, and temperature between 110-120 DEG C.; grinding the peanut into powder; (2) producing ginseng powder by: 1) slicing, which is slicing the ginseng; 2) baking until the water content is below 3%; 3) grinding the ginseng into powder; (3) grinding, baking other ingredients until the water content is below 3%; (4) mixing, which mixing the ingredients uniformly to obtain ginseng peanut milk powder. The invention combines ginseng with the milk peanut protein, has functions of health-care, anti-fatigue and nutrition supplement. The product has long guarantee period, so that it is beneficial for storage, transportation, combat readiness, travelling, field combat, and disaster relief.

The invention provides peanut milk and a preparation method. Components of the peanut milk comprise semi-skimmed peanut protein powder, water-soluble dietary fiber of peanut shell, fructose, arachidonic acid, emulsifying agent and stabilizing agent, wherein the weight ratio of the semi-skimmed peanut protein powder to the water-soluble dietary fiber of the peanut shell to the fructose to the arachidonic acid is 50: 5: 5: 1. The preparation method comprises the following steps: (1) soaking the components in NaHCO3 solution; (2) mixing the peanut powder and water after filtering the soaking solution, and pulping and centrifugally separating the mixture; and (3) adding the water-soluble dietary fiber of the peanut shell, the fructose, the arachidonic acid, the emulsifying agent and the stabilizing agent to allocate and homogenize the mixture, and sterilizing the mixture to obtain the peanut milk. The peanut milk produced by using the method of the invention has the advantages of good stability, high protein content, little denaturation and good nutrient components, is good for the young and the old, is suitable for industrialized production, and has good economic benefit and social benefit.

The invention discloses walnut peanut milk tablets, which belong to the field of the production of milk tablets. A method for preparing the walnut peanut milk tablets comprises the following steps of: removing shells of walnuts and peanuts and taking kernels of the walnuts and the peanuts, removing impurities as well as oxidized and mildewy parts in the kernels of the walnuts and the peanuts, and then soaking in hot water of sodium bicarbonate for peeling; soaking the peeled kernels of the walnuts and the peanuts into aqueous solution of citric acid, then rinsing by using clear water, grinding into pulp in a grinding wheel mill and a colloid mill, and then filtering by using a segregating unit; filtering fresh milk to remove impurities, preheating to about 40 DEG C, and removing fat by using a milk separator to obtain skimmed milk; mixing walnut peanut milk, milk, white granulated sugar and the like according to a proportion, and stirring and preheating to be 60 DEGC for colloid milling and minimization; adopting a low-temperature vacuum drying method, adding a production fermentation agent into mixed solution and stirring uniformly and then placing into a vacuum dryer, drying and dehydrating until the moisture content is 3 percent, and filtering in a hammer mill; and pouring a crushed mixture into a hopper of a tablet press for tabletting, and packaging. The walnut peanut milk tablets are simple in method and easy for industrialized production.

The invention discloses a preparation method of a fermented type gingko and peanut milk beverage and belongs to the fields of biological technologies of foods and functional food processing. The milk beverage is formed by means of fermentation by taking lactic acid bacteria strain enterococcus faecalis 2010-JR-01 (with preservation number being CGMCC No.7738) as a fermenting strain and taking skimmed milk powder, gingko and peanuts as basic raw materials; the preparation method comprises specific technological procedures of preparation of liquid milk, sterilization, inoculation, fermentation, after-ripening, preparation of gingko and peanut filtrate, mixing, homogenization, sterilization, filling, sterilization and cooling. The fermented type gingko and peanut milk beverage disclosed by the invention has triplex advantages of nutrition of milk, functional ingredients of the gingko and the peanuts and health function of probiotics, is fine and smooth in taste and good in flavor, and can be stably stored at the temperature of 25 DEG C for at least 20 days; only one type of fermenting strain is needed, the fermentation time is short, the production process is simple and is suitable for industrial production, and the fermented type gingko and peanut milk beverage satisfies the requirements of customers on functional beverages.

The invention particularly relates to a peanut milk stirring device. The peanut milk stirring device comprises a rack, a stirring tank is arranged on the rack, a stirring shaft is arranged in the stirring tank, the stirring shaft is connected in the stirring tank in a sliding manner, the bottom part of the stirring shaft extends out of the stirring tank, a screw is fixedly connected at the lower end of the stirring shaft, a thread cylinder is fixed on the rack, the screw is in threaded connection in the thread cylinder, a spline rod is connected with the lower end of the screw, a spline cylinder matched with the spline rod is fixed on the rack, the spline rod is inserted into the spline cylinder, a torsional spring is arranged between the spline cylinder and the rack, a gear tooth is fixedon the outer part of the spline cylinder, a sector gear is rotatably connected on the rack, the spline cylinder is meshed with the sector gear through the gear tooth; compared with the prior art, thepeanut milk stirring device can move up or down while the stirring shaft rotates, the stirring effect is strengthened, the peanut butter and the milk can be evenly stirred within a shorter period oftime, so that the stirring efficiency is improved.

The invention relates to a peanut milk double-protein beverage and a method for producing the same, which belong to the technical field of protein beverages. The prior peanut product has the drawbacks of slight taste, scent shortage, poor product stability, nutrient shortage, undesirable product cost and low comprehensive utilization rate of peanut raw material. The method is characterized in that peanuts are taken as a main raw material; the peanuts are subjected to the treatment of extraction of part of peanut oil by a peanut butter water substitution method before a preparation process to give semi-skimmed peanut butter; and the semi-skimmed peanut butter is mixed with milk (or whole milk powder) and other raw materials to give the milk double-protein beverage. The protein content of the beverage reaches 2.3 to 2.9 percent of that of milk, so the beverage has high nutrient content, good taste and excellent product stability. The method greatly improves the comprehensive utilization rate of peanut.

The invention discloses a preparation method of natural peanut milk. The preparation method comprises the following steps: selecting raw materials, removing impurities, and cleaning; soaking; pulping; grinding; heating and homogenizing; filtering; preparing a mixed solution; blending; homogenizing; filling and sealing; sterilizing, cooling and checking. The preparation method has the characteristics as follows: the natural peanut milk fully contains effective ingredients in the raw materials through the grinding and homogenizing processes, is fine and mellow in mouth feel through the filtering process, does not have the astringent aromas of peanuts, and is stable, moderate in sweetness, reliable and healthy.

The invention discloses blueberry chocolate biscuits. The blueberry chocolate biscuits are produced by, by mass, the following raw materials including flour 150 parts-180 parts, peach gum 8 parts-10 parts, peanut milk 10 parts-12 parts, crab spawn 12 parts-15 parts, blueberry 12 parts-15 parts, pawpaw 8 parts-12 parts, beef 12 parts-15 parts, lotus seed powder 8 parts-10 parts, rock candy 6 parts-8 parts, Chinese wampee fruits 8 parts-10 parts, chocolate powder 10 parts-12 parts, red delicious apple 8 parts-10 parts, folium artemisiae argyi 3 parts-4 parts, rtocarpus hypargyreus hance 3 parts-5 parts, Chinese wax gourd seeds 4 parts-5 parts, cutch 3 parts-5 parts, plumeria obtusa 3 parts-4 parts, food additive 6 parts-7 parts, soybean oil and a proper amount of water. The blueberry chocolate biscuits are fresh and cool in taste, unique in flavor and rich in nutrition. The crab spawn and the beef are nutrient-rich and have the effects of warming the stomach and promoting growth and development. In addition, multiple traditional Chinese medicine materials are added into the biscuits, and the biscuits facilitate body adjustment after being eaten for a long period of time. The pawpaw, the blueberry and other fruits are further added into the biscuits, so that the biscuits are suitable for taste of most of people.

The present invention discloses peanut milk drink. The peanut milk drink comprises the following materials in mass fractions: 20-30 of peanut milk, 30-50 of white granulated sugar, 500-1000 of peanut protein solution, 3.1-8.3 of additive and 0.1-0.4 of peanut essence. The provided peanut milk drink is prepared by using a certain amount of stabilizer, has a positive effect on human body health, a high water retention, and a strong water catching ability to prevent the phenomena of water separation in peanut milk drink,, and can bring a full and thick sense as fat on the mouthfeel. The preparation method can modify the bad tastes in the drink and the drink has a good flavor releasing property.

The invention discloses a preparation method for a peanut milk beverage. The preparation method comprises the following steps: baking; soaking; preliminary grinding; fine grinding; hydrolyzing with protease, wherein at the temperature of 55 DEG C, the protease is added for enzymolysis for one hour; filtering, and then obtaining filtrate; homogenizing, wherein the filtrate is homogenized under 30-35MPa; then adding sugar, milk and stabilizing emulsifier for mixing; vacuum degassing; filling; and sterilizing, wherein high-temperature sterilization is performed under the temperature condition of 120 DEG C. According to the preparation method, a protease enzymolysis technology is used for decomposing macromolecule proteins in peanuts into micromolecule protein components, and the digestibility and the nutrient value of the proteins are increased, so that the proteins are easier to absorb by a human body, and the utilization rate of the raw materials is increased; a manner of pulping and homogenizing for many times is adopted, so that the peanuts and the milk are mixed more uniformly, the mouth feel of the peanut milk beverage is fine and smooth, the peanut milk beverage does not become layered or dehydrated, and the storage time of the peanut milk beverage is long; the vacuum degassing is adopted, nutrient components in the peanuts and the milk are not liable to be destroyed, and the nutrient components in the peanuts and the milk are furthest remained.

The invention relates to a formula of tamarind pulp and peanut milk for relieving allergic enteritis and a preparation method thereof. The formula comprises 300 grams of composite stabilizer, which is prepared from 20 kilograms of tamarind pulp, 20 kilograms of string bean, 20 kilograms of ficus formosana, 20 kilograms of fried liquoric root, 20 kilograms of peanut kernel, 6 kilograms of white granulated sugar, 100 grams of sodium phosphate, 100 grams of xanthan gum and 200 grams of sodium alginate, and 200 grams of composite emulsifier, which consist of 150 grams of sucrose ester and 50 grams of monoglyceride. The preparation method comprises: 1) preparing mixed solution of traditional Chinese medicines, namely grinding to obtain powder, boiling, filtering, degassing and sterilizing; 2) preparing peanut milk, namely selecting peanuts, flavoring and peeling, soaking, milling to obtain pulp and filtering; and 3) preparing tamarind pulp and peanut milk for relieving allergic enteritis, namely blending mixed milk, homogenizing, filling and sterilizing. The invention has the advantage that the beverage can relieve deficiency, increase strength, improve complexion and treat weakness and sickness. When taken for a long time, the beverage can improve eyesight, reduce body weight, prolong life, increase essence and marrow, relieve pain in waist and cold in knee, eliminate thirsty and warming middle-jiao, nourish heart and lung and relieve deficiency and weakness in liver and kidney. The invention also has the advantage that when drunk frequently, the yoghourt beverage can reduce intestine function disorder, reduce body weight and prolong life.

The invention discloses probiotic fermented bean milk and a preparation method thereof. The probiotic fermented bean milk is prepared from bean milk, high fructose syrup and refined Japanese raisin tree fruit extract, wherein the bean milk is any one of soybean milk, small red bean milk, red bean milk, mung bean milk, cowpea milk, peanut milk, black bean milk, hyacinth bean milk, red bean milk, pea milk and kidney bean milk. The preparation method comprises the following steps: after raw material beans are subjected to treatment by a special process, adding 10% of the high fructose syrup and 2% of the refined Japanese raisin tree fruit extract to obtain raw material bean milk; inoculating the raw material bean milk with lactobacillus plantarum according to an inoculum concentration of 108CFU / g, meanwhile, adding 0.2-0.5% of sterilized fructus momordicae powder and 0.1-0.3% of sterilized bee glue, performing fermenting at constant temperature of 37 DEG C until the pH value is 4.5 or below, and performing post maturation at a condition of 4 DEG C for 12h to obtain the fermented bean milk. The fermented bean milk disclosed by the invention has the probiotic functions of both the beanmilk and the lactic acid bacteria, no beany flavor, high protein content, rich nutrients, good sensory evaluation indices, good mouthfeel and flavor, high viable count and good stability.

The invention relates to a preparation method of a peony essence compound beverage. Peony essence is composed of peony kernel syrup, peanut milk and peony seed husk leach liquor according to the weight ratio of 7 to 2 to 1, as well as cane sugar, citric acid, vanillin and a stabilizer, which are respectively 7-9 percent, 0.2-0.25 percent, 0.005-0.007 percent and 0.15-0.25 percent of the total weight of the peony kernel syrup, the peanut milk and the peony seed husk leach liquor; the preparation method provided by the invention comprises the steps of preparing the peony kernel syrup, the peanut milk and the peony seed husk leach liquor, stirring the peony kernel syrup, the peanut milk, the vanillin and the stabilizer to obtain a mixed liquor A, stirring the cane sugar, the citric acid and the peony seed husk leach liquor to obtain a mixed liquor B, and carrying out homogenizing, sterilizing and degassing treatments to a mixture of the mixed liquor A and the mixed liquor B, so as to prepare the peony essence compound beverage having mellow and smooth mouthfeel, avoiding unsmooth mouthfeel caused by the peony seed husk leach liquor during drinking, and meeting the demands of a diversified beverage market.

The invention discloses cashew nut peanut milk and a preparation method thereof. The cashew nut peanut milk comprises the following components: 5-20 parts of cashew nut, 10 part of peanut, 10 parts of milk, 5-10 parts of white granulated sugar, 0.1-0.3 part of xanthan gum, 0.1-0.3 part of sodium carboxymethylcellulose, 0.03 part of potassium sorbate and the balance of drinking water. The cashew nut peanut milk disclosed by the invention is prepared by taking the cashew nut, the peanut and the milk as main raw materials, is rich in multiple nutritional ingredients beneficial to human body and has good taste, especially canned drink is convenient for consumers, thus the cashew nut peanut milk disclosed by the invention has wide market application prospect. Besides, the preparation method is simple and operation is easy.