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Production method of peanut acid curd

A production method, peanut acid technology, applied in the production field of peanut acid curd, can solve the problems of high cost, low fermentation efficiency, slow fermentation speed, etc., and achieve the effect of low cost, high fermentation efficiency, and fast fermentation speed

Inactive Publication Date: 2016-05-11
QINGDAO SHOUTAI AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a method for producing peanut sour curd, which solves the problems of slow fermentation speed, low fermentation efficiency and high cost in existing processing methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] The production method of the peanut sour curd of the present embodiment, it may further comprise the steps:

[0017] (1) Peanut treatment: After the peanuts are shelled, pick out moldy, germinated, moth-eaten, wrinkled, discolored peanut kernels and sand and other sundries, and then bake the picked peanuts in an oven at 93°C Roast, take out when the peanut red coat is easy to be removed, and remove the red coat and germ after cooling;

[0018] (2) Soaking: Soak the roasted peanut kernels in water for 10 hours at room temperature;

[0019] (3) Pulping: Rinse the soaked peanut kernels with clean water, then add warm water 8 times the weight of the peanut kernels for grinding, and the grinding fineness ensures that more than 95% of the solids in the peanut milk can pass through a 150-mesh sieve The net is fine, after grinding and filtering, the peanut milk is obtained;

[0020] (4) Preparation: Dissolve milk powder and white sugar with a small amount of peanut milk at 60...

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PUM

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Abstract

The invention discloses a production method of peanut acid curd. The production method comprises the following steps: peanut treatment, soaking, milk preparation, mixing, homogenization, sterilization, fermentation agent preparation and inoculation, fermentation and after-ripening. By the adoption of lactobacillus bulgaricus and streptococcus thermophilus, the fermentation speed is high, the fermentation efficiency is high, and the cost is relatively low; the produced peanut acid curd has special fragrance and taste of peanuts and milk, tastes pure, and is uniform emulsion, and free of layering, flocculation and an obvious precipitate layer.

Description

technical field [0001] The invention belongs to the technical field of peanut products, and in particular relates to a production method of peanut acid curd. Background technique [0002] Peanut sour curd is a sour milk drink produced through fermentation and processing with peanuts and milk as the main raw materials. It is popular because of its moderate acidity and contains many beneficial bacteria. Good-quality arachidonic acid curd has a smooth surface, firm curd, fine texture, uniform texture, and a small amount of whey is allowed to separate out without air bubbles. Contents of the invention [0003] The object of the present invention is to provide a method for producing peanut sour curd, which solves the problems of slow fermentation speed, low fermentation efficiency and high cost in existing processing methods. [0004] The production method of the peanut acid curd provided by the invention comprises the following steps: [0005] (1) Peanut processing: Aft...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 张晶
Owner QINGDAO SHOUTAI AGRI SCI & TECH CO LTD
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