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Peanut protein solid drink and preparation method thereof

A solid beverage and peanut protein technology, applied in food preparation, application, food science, etc., can solve problems such as high cost, complicated process, poor flavor, etc., to improve bioavailability, improve nutritional value, and facilitate digestion and absorption Effect

Inactive Publication Date: 2012-03-21
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main disadvantages of this production method are: (a) peanut kernels are used as raw materials, and the cost is high; (b) the process flow is complicated, requiring more devices, and the capital investment is large; (c) during the processing, the peanuts are heated at a high temperature, which easily causes the loss of peanut nutrients; d The oil content in peanut protein powder is too high, the product is easy to separate when dissolved, and the storage period is short; e The flavor is not good, and the protein content in the product is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method is carried out as follows:

[0030] a. Coarse grinding: take 100 parts by weight of peanut meal after low-temperature pressing, and grind it into coarse particles of peanut meal with a particle size of 80 meshes with an RT silent grinding mill at 20°C;

[0031] b. Humidity adjustment and steaming: According to the ratio of coarse peanut meal: water = 1:1 parts by weight, add water to the coarse peanut meal in step a, stir, mix well, and then steam on a steamer for 60 minutes;

[0032] c. Drying: spread the steamed peanut meal in step b, cool to normal temperature at room temperature, and then dry at 40°C until the water content is 10% by weight;

[0033] d. Superfine pulverization: Add the coarse peanut meal particles in step c into a superfine pulverizer, and pulverize them into ultrafine peanut meal powder with a particle size of 1200 mesh; the working parameters of the superfine pulverizer are fan speed 2200 rpm, working temperature is 0°C;

...

Embodiment 2

[0037] The preparation method is carried out as follows:

[0038] a. Coarse grinding: take 100 parts by weight of peanut meal after low-temperature pressing, and grind it into coarse particles of peanut meal with a particle size of 100 meshes with an RT silent grinding mill at 22°C;

[0039] b. Humidity adjustment and steaming: according to the ratio of coarse peanut meal: water = 1:1.1 parts by weight, add water to the coarse peanut meal in step a, stir, mix well, and then steam on a steamer for 45 minutes;

[0040] c. Drying: spread the steamed peanut meal in step b, cool to normal temperature at room temperature, and then dry at 45°C until the water content is 7% by weight;

[0041] d. Superfine pulverization: Add the coarse particles of peanut meal in step c into a superfine pulverizer, and pulverize into superfine peanut meal powder with a particle size of 1600 mesh; the working parameters of the superfine pulverizer are fan speed 1500 rpm, working temperature 6°C;

[0...

Embodiment 3

[0045] The preparation method is carried out as follows:

[0046] a. Coarse grinding: take 100 parts by weight of peanut meal after low-temperature pressing, and grind it into coarse particles of peanut meal with a particle size of 120 meshes with an RT silent grinding mill at 25°C;

[0047] b. Humidity adjustment and steaming: according to the ratio of coarse peanut meal: water = 1:1.2 parts by weight, add water to the coarse peanut meal in step a, stir, mix well, and then steam on a steamer for 30 minutes;

[0048] c. Drying: spread the steamed peanut meal in step b, cool to normal temperature at room temperature, and then dry at 50°C until the water content is 5% by weight;

[0049] d. Superfine pulverization: Add the coarse particles of peanut meal in step c into a superfine pulverizer, and pulverize into superfine peanut meal powder with a particle size of 1800 mesh; the working parameters of the superfine pulverizer are fan speed 800 rpm, working temperature 15°C;

[0...

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Abstract

The invention provides a peanut protein solid drink and a preparation method thereof. The preparation method comprises the following steps of: a, crushing peanut meal obtained after low-temperature pressing into 80-120-mesh peanut meal coarse granules at 20-25 DEG C; b, adding water to the peanut meal coarse granules prepared in the step a, stirring uniformly and steaming in a steamer for 30-60 minutes; c, cooling the peanut meal cooked in the step b at room temperature, drying at 40-50 DEG C till the water content is 5-10% of the weight of the peanut meal coarse granules; d, super-finely crushing the peanut meal coarse granules processed in the step c into superfine peanut meal powder with size not less than 1200 meshes; and e, adding sugar and / or defatted milk powder, as well as whole milk powder, dried fruit juice, coffee powder, walnut powder, soybean powder or cocoa powder to the superfine peanut meal obtained in the step d, sterilizing and finally packaging to obtain the finished product.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a low-temperature peanut meal solid beverage and a processing method thereof. Background technique [0002] Except for a small part of the peanuts produced in my country, most of them are used as oil resources to extract edible oils. After oil extraction, more than 9 million tons of peanut meal can be obtained every year. The peanut meal after oil extraction is generally directly used as fish oil. The feed for livestock and poultry is not further developed and utilized, and is only used as fertilizer and feed, resulting in a waste of resources. Peanut protein is a plant protein with high nutritional value, with a biological value (BV) of 58 and an efficiency value of 117. Peanut protein contains eight essential amino acids needed by the human body. Compared with soybean protein, it has the advantages of easy digestion, less bloating factor, and no beany...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/09
Inventor 杜方岭赵晓燕祝清俊陈锋亮李明华王宪昌孙秀平
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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