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Method for producing peanut beverage

A peanut beverage and peanut technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of low absorption and utilization rate, achieve the effect of increasing utilization rate, improving digestibility and nutritional value, and improving product quality

Inactive Publication Date: 2012-01-25
汤花荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technical solution involves adding certain ingredients into food or liquid made by mixing corn flour (a type called maffles) together with other substances like water and sugars during processing steps such as milling and fermentations. These addition can help break down proteins without losing their taste buds while also improving its absorption capabilities through interactions between these molecules. By doing this, it provides improved health benefits when consumed over regular meals compared to traditional methods where only rice grainy starch was previously available.

Problems solved by technology

The technical problem addressed in this patented solution is that existing peanuten-based food products have poor nutritional value due to high sugar content or lacking essential amino acids such as lysine which can cause health issues when consumed over time through consumption without proper treatment.

Method used

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Embodiment Construction

[0020] A specific production process for producing peanut beverages produced according to the present invention is as follows: roasting peanuts→removing the red coat→refining→enzymolysis→filtering→adding oligosaccharides for deployment→homogenizing→degassing→canning→ Sealing→sterilization. The main process steps and parameters are: Stir and bake the peanuts at 90°C for 20 minutes; rub the peanut kernels through a grinder to make the red coat fall off, and remove the red coat after being blown by the wind; mix the peanut kernels with 2 -5 times of pure water is added to the refiner for refining; 16U / g protease is added at 55°C for 30-50 minutes; it is filtered through a 40-mesh plate and frame filter; then, the filtrate is added with 1-3% oligomer Syrup, purified water, add xanthan gum and carboxymethyl cellulose with a concentration of 2 / 10,000 - of which xanthan gum accounts for 1 / 2, and finally adjust the amount of water added to make the soluble solids 5-10%, add protein su...

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PUM

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Abstract

The invention discloses a method for producing a peanut beverage. The method comprises the following steps of: baking peanuts; removing red skins of peanut kernels; pulping the peanut kernels together with purified water; adding protease for enzymolysis; performing filtration to obtain filtrate; blending the filtrate; and homogenizing the filtrate, thus obtaining the peanut beverage. The enzymolysis is performed for 30 to 50 minutes at the temperature of 55 DEG C by adding 16 to 30U/g protease of peanut. Oligosaccharide for substituting sucrose is added in blending. Because the enzymolysis technology is used, the soluble protein content of the produced peanut beverage is improved, the digestion rate and the nutritional value of the protein are improved, the utilization rate of the raw materials and the quality of the product are improved, and sediment of the product is reduced; wheat oligosaccharide with the effects of propagating bifidobacteria and improving immunity is compounded in the product; and the common sucrose is substituted by added protein candy, sorbitol or xylitol, and the product does not contain monosaccharide or disaccharide, so the product has low sugar and low energy and is an ideal beverage suitable for crowds of high blood fat and high blood sugar and used for losing weight.

Description

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Claims

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Application Information

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Owner 汤花荣
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