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A kind of peanut protein powder suitable for the elderly to drink and its preparation method

A peanut protein powder, technology for the elderly, applied in the field of protein beverage processing and utilization, can solve the lack of peanut protein powder and other problems, achieve significant economic and social benefits, improve the quality of life, and be easy to industrialize

Inactive Publication Date: 2011-12-21
SHANDONG SHIJICHUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The peanut protein just meets the above requirements, but unfortunately there is a lack of peanut protein powder suitable for the elderly to drink on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The peanuts are squeezed by a low-temperature cold pressing method at 60 degrees Celsius. After testing, the fat content of the squeezed semi-skimmed peanut protein powder is 4%, and the protein content is 55%. Accurately weigh 20 grams of the squeezed semi-skimmed peanut protein powder, and weigh 15 grams each of fresh soybeans, sesame and oats harvested in the current season, 10 grams of sweet potatoes, yams and wolfberries harvested in the current season, 5 grams of fresh onions, mixed and stirred evenly to obtain a mixture; soak the mixture in tap water for 50 The soaking mixture is obtained in 1 minute; the soaking mixture is put into a colloid mill for refining to obtain a refining liquid; the refining liquid is homogenized in a high-pressure homogenizer, the pressure of the homogenizer is 13MPa, and the homogenization time is 10 minutes; After homogenization, put the homogenized liquid into a vacuum freeze dryer, the freezing temperature is minus 10 degrees Celsiu...

Embodiment 2

[0027] Squeeze the peanuts by cold pressing at a low temperature of 30 degrees Celsius. After testing, the fat content of the pressed semi-skimmed peanut protein powder is 6%, and the protein content is 57%. Accurately weigh 20 grams of the pressed semi-skimmed peanut protein powder. 15 grams each of fresh soybeans, sesame and oats harvested in the current season, 10 grams of sweet potatoes, yams and wolfberries harvested in the current season, 5 grams of fresh onions, mixed and stirred evenly to obtain a mixture; soak the mixture in tap water for 60 The soaking mixture is obtained in 1 minute; the soaking mixture is put into a colloid mill for refining to obtain a refining liquid; the refining liquid is homogenized in a high-pressure homogenizer, the pressure of the homogenizer is 15MPa, and the homogenization time is 12 minutes; After homogenization, put the homogenized liquid into a vacuum freeze dryer, the freezing temperature is minus 5 degrees Celsius, and the vacuum degr...

Embodiment 3

[0029] The peanuts are squeezed by cold pressing at a low temperature of 20 degrees Celsius. After testing, the fat content of the squeezed semi-skimmed peanut protein powder is 5%, and the protein content is 56%. Accurately weigh 20 grams of the squeezed semi-skimmed peanut protein powder. 15 grams of fresh soybeans, sesame and oats harvested in the current season, 10 grams of sweet potatoes, yams and wolfberries harvested in the current season, 5 grams of fresh onions, mixed and stirred evenly to obtain a mixture; soak the mixture in tap water for 55 The soaking mixture is obtained in 1 minute; the soaking mixture is put into a colloid mill for refining to obtain a refining liquid; the refining liquid is homogenized in a high-pressure homogenizer, and the pressure of the homogenizer is 14MPa, and the homogenization time is 11 minutes; After homogenization, put the homogenized liquid into a vacuum freeze dryer, the freezing temperature is minus 8 degrees Celsius, and the vacuu...

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PUM

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Abstract

The invention belongs to the technical field of processing and utilization of protein beverages and particularly relates to peanut protein powder and a preparation method thereof. The peanut protein powder suitable for old people is characterized by comprising semi-defatted peanut protein powder, soybean, sesame, oat, sweet potato, medlar, Chinese yam and onion at a weight ratio of 4:3:3:3:2:2:2:1. The invention also discloses a preparation method of the peanut protein powder suitable for old people, and the method is characterized by sequentially comprising the following steps: mixing, soaking, grinding, homogenizing and drying. The peanut protein powder provided by the invention totally comes from plant food, does not contain any additive, has balanced nutrition, is easily digested and absorbed, and can be drunk directly by old people after being mixed with boiled water, therefore, the peanut protein powder can be used for improving the nutritional status of the old people, enhancing the resistance, preventing diseases, prolonging the life and improving the quality of life. The preparation method provided by the invention is simple and easy for realization of industrialization, and has obvious economic and social benefits.

Description

technical field [0001] The invention belongs to the technical field of protein beverage processing and utilization, and in particular relates to a peanut protein powder suitable for the elderly to drink and a preparation method thereof. Background technique [0002] Human aging is an irreversible development process. Basal metabolic rate decreases with age. The basal metabolic rate of the elderly is about 10%-15% lower than that of the middle-aged. Moreover, anabolism is reduced, catabolism is increased, and synthesis and catabolism are out of balance, causing a decline in cell function. The organ functions of the elderly gradually decline, and the internal and external organs of the elderly, such as the brain, heart, lungs, kidneys, stomach, and intestines, show varying degrees of decline with age. For example, the loss of teeth obviously affects the chewing of food; the taste buds on the surface of the tongue shrink and the taste cells decrease, resulting in a decrease ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L1/29A23L33/00
Inventor 高俊安杨庆利
Owner SHANDONG SHIJICHUN FOOD
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