A kind of preparation method of peanut tangerine peel fermented milk

A technology of fermented milk and tangerine peel, which is applied in the field of preparation of fermented milk with peanut tangerine peel, can solve the problems of non-smooth taste of dairy products, easy layering of dairy products, and rough feeling, so as to avoid rough taste, good health care effect, avoid The effect of bitterness

Active Publication Date: 2021-07-27
广西壮族自治区农业科学院经济作物研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high content of unsaturated fatty acids in peanuts, the addition of peanut slurry increases the fat content in raw milk, and the dairy products made by fermentation are easy to separate and unstable, and grinding tangerine peel into powder and adding them to raw milk is easy to cause milk loss. The taste of the product is not smooth and tender, with a rough feeling and a bitter taste

Method used

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  • A kind of preparation method of peanut tangerine peel fermented milk

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Effect test

Embodiment 1

[0030] A preparation method of peanut tangerine peel fermented milk, which comprises the steps of:

[0031] (1) Raw material pretreatment: Boil fresh milk and cool it to room temperature for later use. After the peanut seed coat is removed, the peanut seed coat is subjected to subcritical extraction to obtain the peanut seed coat extract, which is obtained after the peanut seed coat is removed. Peanut kernels were soaked for 5 hours to make peanut pulp, and the peanut seed coat extract and peanut pulp were mixed for later use; the orange peel was dried to a moisture content of 8%, crushed through 100 sieves, and then placed in supercritical CO 2 The dried tangerine peel extract is obtained by extraction in an extraction kettle; the extraction method of the peanut seed coat extract is as follows: after the peanut seed coat is crushed, the mixture of ethanol and acetic acid with a mass ratio of 3:1 is used as the extraction agent at 80°C. The primary extract is obtained by extra...

Embodiment 2

[0036] A preparation method of peanut tangerine peel fermented milk, which comprises the steps of:

[0037] (1) Raw material pretreatment: Boil fresh milk and cool it to room temperature for later use. After the peanut seed coat is removed, the peanut seed coat is subjected to subcritical extraction to obtain the peanut seed coat extract, which is obtained after the peanut seed coat is removed. Peanut kernels were soaked for 4 hours and then beaten to make peanut pulp. The peanut seed coat extract and peanut pulp were mixed for later use; dried tangerine peel was dried to a moisture content of 12%, crushed through 100 sieves, and then placed in supercritical CO 2The orange peel extract is obtained by extracting in an extraction kettle; the extraction method of the peanut skin extract is as follows: after crushing the peanut seed coat, use a mixture of ethanol and acetic acid with a mass ratio of 1:1 as the extraction agent to extract at 90°C The primary extract is obtained, an...

Embodiment 3

[0042] A preparation method of peanut tangerine peel fermented milk, which comprises the steps of:

[0043] (1) Raw material pretreatment: Boil fresh milk and cool it to room temperature for later use. After the peanut seed coat is removed, the peanut seed coat is subjected to subcritical extraction to obtain the peanut seed coat extract, which is obtained after the peanut seed coat is removed. Peanut kernels were soaked for 4 hours and then beaten to make peanut pulp. The peanut seed coat extract and peanut pulp were mixed for later use; dried tangerine peel was dried to a moisture content of 10%, crushed through 100 sieves, and then placed in supercritical CO 2 The dried tangerine peel extract is obtained by extraction in an extraction kettle; the extraction method of the peanut seed coat extract is as follows: the peanut seed coat is crushed, and the mixture of ethanol and acetic acid with a mass ratio of 2:1 is used as the extractant at 85°C. The primary extract is obtaine...

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Abstract

The invention discloses a method for preparing fermented peanut tangerine peel fermented milk, which comprises the following steps: (1) Raw material pretreatment: fresh milk is boiled and then cooled to normal temperature for standby; CO 2 Peanut seed coat extract is obtained by extraction, peanut kernels are soaked and beaten to make peanut pulp, and the peanut seed coat extract and peanut pulp are mixed for later use; the tangerine peel is subjected to supercritical CO 2 (2) blending; (3) homogenization and sterilization; (4) fermentation: adding fermentation bacteria to the mixed solution obtained in step (3) and then fermenting to make peanut orange peel fermented milk; the fermentation bacteria Consists of Monascus, Streptococcus lactis, Lactobacillus casei and Bacillus bulgaricus. The peanut tangerine peel fermented milk produced by the present invention is off-white, without whey precipitation, fine and air-bubble-free, non-layered, with peanut aroma, tangerine peel aroma and milk aroma, moderate sweet and sour taste, no bitterness, delicate and lubricating taste, and high nutritional value , good health care effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fermented peanut tangerine peel fermented milk. Background technique [0002] Peanuts contain 25% to 36% protein and up to 40% fat. They are also rich in vitamins B2, PP, A, D, E, calcium and iron. They have high nutritional value and have the functions of strengthening the body and nourishing the deficiency, pleasing the spleen and stomach. , Moisturizing the lungs and reducing phlegm, nourishing and regulating qi, diuresis and swelling, hemostasis and raw milk, clearing the throat and relieving malaria. [0003] Tangerine peel has a bitter taste and warm nature, and has the effects of warming the stomach and dispelling cold, regulating qi and invigorating the spleen. Chenpi contains 1.9% to 3.5% volatile oil. It is mainly limonene, α-thujene, α-pinene, β-pinene, β-myrcene, sabinene, octanal, α-phellandrene, α-terpinene, p-cymene , linalool, thy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C9/1315A23V2400/125A23V2400/123A23V2400/219
Inventor 熊发前刘菁刘俊仙唐荣华陈华贺梁琼韩柱强庄伟建张冲蒋菁钟瑞春唐秀梅黄志鹏吴海宁丘立杭
Owner 广西壮族自治区农业科学院经济作物研究所
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