Method for preparing peanut milk

Abstract

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.

Description

technical field [0001] The invention relates to a peanut milk compound emulsifier and a method for preparing peanut milk using the emulsifier, belonging to the technical field of peanut food additives and peanut beverage processing. Background technique [0002] Peanut is an important oil crop and economic crop in my country. The sown area of ​​peanuts in China accounts for 20% of the world's peanut sown area, but the total output stands at more than 40% of the world's peanut production, and the peanut export volume accounts for more than 45% of the international peanut trade. Therefore, my country's peanut occupies a pivotal position in the world's peanut production, trade and processing. There are 20%-30% protein in peanut kernels, which is second only to soybeans and higher than sesame and rapeseed compared with several important oil crops. There are about 10% albumin in peanut protein, and the remaining 90% are basic proteins. Nutritious plant protein resources have a b...

AI Technical Summary

Problems solved by technology

However, due to the low protein content and high fat content of existing peanut milk, as the storage period prolongs, the product will appear fat floating and protein stratification and precipitation, which seriously affects the appearance quality of the product.

The reason for this problem is related to the performance of the emulsifier in peanut milk, because the emulsifying ability produced by the cooperation of various components in the existing emulsifier is not enough to fully emulsify and disperse the fat in peanut milk, so there is obvious fat floating and Hydrolysis occurs