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
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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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