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Peanut nutrition milk and preparation method thereof

A nutritional milk and peanut technology, applied in dairy products, food preparation, milk preparations, etc., can solve problems such as high stability and difficulty, and achieve the effects of preventing atherosclerosis, pure taste, and delaying aging

Inactive Publication Date: 2008-05-14
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Li Xionghui, Xu Gang (1994) reported that a kind of nutritional peanut milk preparation method containing peanut protein and milk protein total amount is 1.5% (Li Xionghui, Xu Gang. Peanut nutritional milk production technology and stability research [J]. Food Science, 1994, 10 (4): 42-44); Hou Yanxi (2004) reported a preparation method of nutritional peanut milk containing peanut protein and milk protein total amount of 1.3% (Hou Yanxi. Research on nutritional peanut milk. Journal of Zhengzhou Institute of Technology, 2004, 25 (2): 64-66); Peanut nutritional milk with higher protein content has not been reported yet, and this type of product is rarely seen on the market. The reason is mainly in the complex emulsion system. The increase of protein and fat content exacerbated the difficulty of maintaining high stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The composition and content of peanut nutritional milk are as follows: protein content 3.0% (peanut butter protein: fresh milk protein mass ratio is 1:1), sucrose 6.0%, emulsification stabilizer 0.24% (wherein monoglyceride 0.08%, sucrose ester 0.04%, reduction gum 0.04%, konjac gum 0.01%, guar gum 0.04%, carrageenan 0.01%, sodium citrate 0.008%, sodium tripolyphosphate 0.012%), and the balance is water.

[0023] First heat the fresh milk to 65°C, then add the emulsification stabilizer prepared according to the formula, the dry sucrose mixture and peanut butter into the milk, set the volume, mix evenly, heat to 70°C, and homogenize twice (the pressure is 25MPa, the temperature is 70°C), canned, sterilized at 121°C for 15 minutes, cooled rapidly, inspected and packaged.

Embodiment 2

[0025] The ingredients and content of peanut nutritional milk are as follows: protein content 3.0% (peanut butter protein: whole milk powder protein mass ratio is 1:1), sucrose 6.0%, emulsification stabilizer 0.2% (wherein monoglyceride 0.06%, sucrose ester 0.04%, 0.02% reduced gum, 0.01% konjac gum, 0.04% guar gum, 0.005% carrageenan, 0.009% sodium citrate, 0.016% sodium tripolyphosphate), and the balance is water.

[0026] First, add whole milk powder into warm water at 70°C and stir at low speed for 30 minutes, then add the emulsion stabilizer, sucrose dry mix and peanut butter prepared according to the formula into the hydration liquid, set volume, mix evenly, heat to 70°C, After massaging twice (at a pressure of 25MPa and at a temperature of 70°C), it is packed in cans, sterilized at 121°C for 20 minutes, then rapidly cooled, inspected, and packaged.

Embodiment 3

[0028] The composition and content of peanut nutritional milk are as follows: protein content 3.0% (peanut butter protein: skimmed milk powder protein mass ratio is 1: 1), sucrose 6.0%, emulsification stabilizer 0.2% (wherein monoglyceride 0.05%, sucrose ester 0.03%, reduction gum 0.06%, konjac gum 0.01%, guar gum 0.02%, carrageenan 0.005%, sodium citrate 0.012%, sodium tripolyphosphate 0.013%), and the balance is water.

[0029] Its production method is with example 2.

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Abstract

The invention relates to a peanut nutritional milk and the preparation method, belonging to the technical field of food drink processing. The ingredients and the weight percentage of the invention are as follows: the protein 2.0 to 4.0 percent, sucrose 5.0 to 8.0 percent, emulsification stabilizing agent 0.15 to 0.25 percent, and remainder is the water. Compared with the prior art, the invention has the advantages that: (1) using the peanut butter protein directly to avoid the complicated crafts of pretreatment of peanut kernel, the protein extraction and other crafts, thus the production equipment disposition is simplified. (2) the nutritional milk prepared according to the invention has a protein content as high as 2.0 to 4.0 percent. (3) the nutritional milk presents cream color and has the unique fragrance and the taste of peanut and milk, taste is pure without burnt taste. During the guarantee of six months, the milk presents the uniform shape of the emulsion without lamination, flocculation phenomena and obvious deposit layer. Only by slightly shaking, the deposit can restore to the original condition.

Description

technical field [0001] The invention relates to the technical field of food and beverage processing, in particular to a peanut nutrient milk and a preparation method thereof. Background technique [0002] Peanut is one of the most important oil crops and plant protein resources in the world. It is rich in protein, unsaturated fatty acids, minerals, vitamins (including vitamin B 1 , B 2 , E, etc.), lecithin and cephalin are natural high-quality raw materials for developing nutrition and health food. Peanut milk, which is scientifically combined and processed from peanuts and milk proteins, is organically combined with plant proteins and animal proteins. It has comprehensive nutrition, rich flavor, and good health care effects. It is deeply loved by consumers. The situation is important. However, since peanut milk is a complex emulsion system composed of protein, vegetable oil, sugar, etc., which is a thermodynamically unstable system, fat floating and protein precipitation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154A23L1/38A23L1/29A23L25/10A23L33/00
Inventor 周雪松赵容钟曾建新蒋文真
Owner 广州合诚实业有限公司
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