CN104068124A - Preparation method for peanut milk beverage - Google Patents
Preparation method for peanut milk beverage Download PDFInfo
- Publication number
- CN104068124A CN104068124A CN201310097645.7A CN201310097645A CN104068124A CN 104068124 A CN104068124 A CN 104068124A CN 201310097645 A CN201310097645 A CN 201310097645A CN 104068124 A CN104068124 A CN 104068124A
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- China
- Prior art keywords
- peanut
- preparation
- temperature
- protease
- milk
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- 235000020265 peanut milk Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013361 beverage Nutrition 0.000 title abstract description 8
- 235000020232 peanut Nutrition 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 108091005804 Peptidases Proteins 0.000 claims abstract description 17
- 239000004365 Protease Substances 0.000 claims abstract description 17
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 239000000706 filtrate Substances 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 241001553178 Arachis glabrata Species 0.000 claims abstract 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 21
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 21
- 235000018262 Arachis monticola Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 5
- 230000003019 stabilising effect Effects 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 abstract description 9
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000019621 digestibility Nutrition 0.000 abstract description 2
- 235000004252 protein component Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000009849 vacuum degassing Methods 0.000 abstract 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 229920002521 macromolecule Polymers 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000000087 stabilizing effect Effects 0.000 abstract 1
- 244000105624 Arachis hypogaea Species 0.000 description 18
- 235000016709 nutrition Nutrition 0.000 description 6
- 238000002372 labelling Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020843 Hyperthermia Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000036031 hyperthermia Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- -1 multivitamin Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
Abstract
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.
Description
Technical field
The present invention relates to preparation method's technical field of beverage, particularly a kind of preparation method of peanut milk drink.
Background technology
In milk, contain the multiple elements such as protein, fat, iron, phosphorus, calcium, the protein in milk is phosphor protein matter, but does not contain lecithin.And the twice that fat content in peanut is soybean contains the various trace elements such as multivitamin, lecithin, calcium, iron, nutritional labeling is high.Therefore, peanut milk knot beverage can make animal protein and the good combination of vegetable protein, and nutrition is abundanter, more comprehensively.
Existing peanut milk drink is mostly after peanut defibrination, homogeneous, directly to allocate and to form with milk and other additives.It is less that protein in peanut is absorbed by the body.In current peanut milk drink processing technology, peanut powder and water can not be fully emulsified, mix inhomogeneous, the easy layering of product, the storage life is short; In addition, in hyperthermia drying process, and in de-vapour process, the nutritional labeling extent of damage is high, and nutrient loss is more.
Summary of the invention
The technical problem to be solved in the present invention is: in order to overcome the problems referred to above, provide a kind of preparation method of peanut milk drink, the beverage that the method processes is nutritious, the utilization that is easily absorbed by the body, and the storage life is long.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of peanut milk drink, containing having the following steps:
Baking, shelled peanut is under 90 DEG C of conditions in temperature, toasts 30 minutes;
Soak, then put in the warm water of 50-60 DEG C and soak 40-50 minute;
Preliminary grinding, then carries out elementary defibrination to shelled peanut;
Fine grinding, and then the defibrination that carries out more refinement, wear into 100 object slurries;
Protease hydrolyzed, at 55 DEG C of temperature, adds protease to carry out enzymolysis 1 hour;
Filter, after filtration, obtain filtrate;
Homogeneous carries out homogeneous to filtrate under 30-35MPa;
Allotment, then puts into sugar, milk, stabilising emulsifier and allocates;
Vacuum takes off vapour, and the de-vapour of vacuum is removed the air of sneaking into;
Filling;
Sterilization is carried out high temperature sterilization under 120 DEG C of conditions of temperature.
The temperature of the described de-vapour of vacuum is 75 DEG C, and the time is 3-5 minute.
In this step of protease hydrolyzed, the protease for 20u/g peanut adding.
In this step of sterilization, sterilizing time is 20-30 minute.
The invention has the beneficial effects as follows: in this method, adopt protease hydrolyzed technology to resolve into small molecular protein component to the macro-molecular protein in peanut, improved digestibility and the nutritive value of protein, be more easily absorbed by the body, improved the utilization rate of raw material; Adopt repeatedly defibrination and homogeneous, peanut milk is mixed more even, delicate mouthfeel, not stratified, not dewater, the storage life is long; Adopt the de-vapour of vacuum, in peanut milk, nutritional labeling is difficult for destroyedly, has farthest retained the nutritional labeling in peanut milk; Bake out temperature is relatively low, only has 90 DEG C, has kept equally the nutritional labeling of peanut not damaged;
Detailed description of the invention
Now in conjunction with specific embodiments, the present invention is further detailed explanation.These embodiment are interpreted as only need not limiting the scope of the invention for the present invention is described.After having read content of the present invention, those skilled in the art can do various amendments to the present invention, and the variation of these equivalences and modification fall into the protection domain that the present invention limits equally.
Embodiment mono-
A preparation method for peanut milk drink, containing having the following steps:
Baking, gets shelled peanut 5kg, is under 90 DEG C of conditions in temperature, toasts 30 minutes;
Soak, then put in the warm water of 60 DEG C and soak 40 minutes;
Preliminary grinding, then carries out elementary defibrination to shelled peanut;
Fine grinding, and then the defibrination that carries out more refinement, wear into 100 object slurries;
Protease hydrolyzed, at 55 DEG C of temperature, adds the protease of 20u/g peanut to carry out enzymolysis 1 hour;
Filter, after filtration, obtain filtrate;
Homogeneous carries out homogeneous to filtrate under 35MPa;
Allotment, then puts into sugared 3Kg, milk 7Kg, stabilising emulsifier 0.7Kg allocates;
Vacuum takes off vapour, and the de-vapour of vacuum is removed the air of sneaking into, and the temperature of the de-vapour of vacuum is 75 DEG C, and the time is 3 minutes;
It is filling,
Sterilization is carried out high temperature sterilization under 120 DEG C of conditions of temperature, and sterilizing time is 25 minutes, the finished product that after sterilization is.
Embodiment bis-
A preparation method for peanut milk drink, containing having the following steps:
Baking, shelled peanut 10Kg is under 90 DEG C of conditions in temperature, toasts 30 minutes;
Soak, then put in the warm water of 50 DEG C and soak 50 minutes;
Preliminary grinding, then carries out elementary defibrination to shelled peanut;
Fine grinding, and then the defibrination that carries out more refinement, wear into 100 object slurries;
Protease hydrolyzed, at 55 DEG C of temperature, adds the protease of 20u/g peanut to carry out enzymolysis 1 hour;
Filter, after filtration, obtain filtrate;
Homogeneous carries out homogeneous to filtrate under 30MPa;
Allotment, then puts into sugared 6Kg, milk 15Kg, stabilising emulsifier 1.5Kg allocates;
Vacuum takes off vapour, and the de-vapour of vacuum is removed the air of sneaking into, and the temperature of the de-vapour of vacuum is 75 DEG C, and the time is 5 minutes;
Filling;
Sterilization is carried out high temperature sterilization under 120 DEG C of conditions of temperature, and sterilizing time is 30 minutes, the finished product that after sterilization is.
Embodiment tri-
A preparation method for peanut milk drink, containing having the following steps:
Baking, shelled peanut 15Kg is under 90 DEG C of conditions in temperature, toasts 30 minutes;
Soak, then put in the warm water of 60 DEG C and soak 46 minutes;
Preliminary grinding, then carries out elementary defibrination to shelled peanut;
Fine grinding, and then the defibrination that carries out more refinement, wear into 100 object slurries;
Protease hydrolyzed, at 55 DEG C of temperature, adds the protease of 20u/g peanut to carry out enzymolysis 1 hour;
Filter, after filtration, obtain filtrate;
Homogeneous carries out homogeneous to filtrate under 32MPa;
Allotment, then puts into sugared 9Kg, milk 22.5Kg, stabilising emulsifier 3Kg allocates;
Vacuum takes off vapour, and the de-vapour of vacuum is removed the air of sneaking into, and the temperature of the de-vapour of vacuum is 75 DEG C, and the time is 4 minutes;
It is filling,
Sterilization is carried out high temperature sterilization under 120 DEG C of conditions of temperature, and sterilizing time is 20 minutes, the finished product that after sterilization is.
More than show and only described principal character of the present invention and inventive point.Those skilled in the art should understand, and the present invention is not restricted to the described embodiments.Do not departing under the prerequisite of point of the present invention and protection domain, the present invention also has various variations, and these changes and improvements all will fall in the scope of protection of present invention.The scope of protection of present invention is limited by appending claims and equivalent thereof.
Claims (4)
1. a preparation method for peanut milk drink, its feature is containing having the following steps:
(1) baking, shelled peanut is under 90 DEG C of conditions in temperature, toasts 30 minutes;
(2) soak, then put in the warm water of 50-60 DEG C and soak 40-50 minute;
(3) preliminary grinding, then carries out elementary defibrination to shelled peanut;
(4) fine grinding, and then the defibrination that carries out more refinement, wear into 100 object slurries;
(5) protease hydrolyzed, at 55 DEG C of temperature, adds protease to carry out enzymolysis 1 hour;
(7) filter, after filtration, obtain filtrate;
(8) homogeneous carries out homogeneous to filtrate under 30-35MPa;
(9) allotment, then puts into sugar, milk, stabilising emulsifier and allocates;
(10) the de-vapour of vacuum, the de-vapour of vacuum is removed the air of sneaking into;
(11) filling;
(12) sterilization is carried out high temperature sterilization under 120 DEG C of conditions of temperature.
2. the preparation method of peanut milk drink according to claim 1, is characterized in that: the temperature of the described de-vapour of vacuum is 75 DEG C, and the time is 3-5 minute.
3. the preparation method of peanut milk drink according to claim 1, is characterized in that: in step 5, and the protease for 20u/g peanut adding.
4. the preparation method of peanut milk drink according to claim 1, is characterized in that: in step 12, sterilizing time is 20-30 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310097645.7A CN104068124A (en) | 2013-03-26 | 2013-03-26 | Preparation method for peanut milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310097645.7A CN104068124A (en) | 2013-03-26 | 2013-03-26 | Preparation method for peanut milk beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104068124A true CN104068124A (en) | 2014-10-01 |
Family
ID=51590050
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310097645.7A Pending CN104068124A (en) | 2013-03-26 | 2013-03-26 | Preparation method for peanut milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104068124A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757118A (en) * | 2015-03-02 | 2015-07-08 | 山东金豆子花生制品有限公司 | Peanut milk suitable for elderly to drink and preparation method thereof |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| CN107410492A (en) * | 2017-04-19 | 2017-12-01 | 南昌大学 | Peanut milk drink prepared by a kind of quenched fusion method of profit |
| CN108902322A (en) * | 2018-06-28 | 2018-11-30 | 湖南艾达伦科技有限公司 | A kind of peanut milk and preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061895A (en) * | 1991-09-26 | 1992-06-17 | 易洛怀 | The manufacture method of peanut beverage |
| CN1437894A (en) * | 2003-03-25 | 2003-08-27 | 李全宏 | Production method for peanut beverage and said peanut beverage |
| CN102047965A (en) * | 2009-10-27 | 2011-05-11 | 天津市恒安食品有限公司 | Peanut milk beverage and workmanship thereof |
| CN102326627A (en) * | 2011-08-23 | 2012-01-25 | 汤花荣 | Method for producing peanut beverage |
| CN102379435A (en) * | 2011-09-15 | 2012-03-21 | 西南大学 | Peanut polypeptide liquid and peanut protein polypeptide beverage prepared from the peanut polypeptide liquid |
-
2013
- 2013-03-26 CN CN201310097645.7A patent/CN104068124A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061895A (en) * | 1991-09-26 | 1992-06-17 | 易洛怀 | The manufacture method of peanut beverage |
| CN1437894A (en) * | 2003-03-25 | 2003-08-27 | 李全宏 | Production method for peanut beverage and said peanut beverage |
| CN102047965A (en) * | 2009-10-27 | 2011-05-11 | 天津市恒安食品有限公司 | Peanut milk beverage and workmanship thereof |
| CN102326627A (en) * | 2011-08-23 | 2012-01-25 | 汤花荣 | Method for producing peanut beverage |
| CN102379435A (en) * | 2011-09-15 | 2012-03-21 | 西南大学 | Peanut polypeptide liquid and peanut protein polypeptide beverage prepared from the peanut polypeptide liquid |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757118A (en) * | 2015-03-02 | 2015-07-08 | 山东金豆子花生制品有限公司 | Peanut milk suitable for elderly to drink and preparation method thereof |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| US11533927B2 (en) | 2016-03-14 | 2022-12-27 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| CN107410492A (en) * | 2017-04-19 | 2017-12-01 | 南昌大学 | Peanut milk drink prepared by a kind of quenched fusion method of profit |
| CN108902322A (en) * | 2018-06-28 | 2018-11-30 | 湖南艾达伦科技有限公司 | A kind of peanut milk and preparation method |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141001 |
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| WD01 | Invention patent application deemed withdrawn after publication |