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Peanut-almond juice and its processing method

A processing method and technology for almonds, which are applied in vegetable protein processing, food science and other directions, can solve the problems of poor palatability, poor stability, and single flavor, and achieve the effects of good palatability, improved emulsification stability, and delicate taste.

Inactive Publication Date: 2007-03-28
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the processing water contains calcium and magnesium ions, the stability of the product is poor, and the homogeneous pressure of about 40MPa makes the vegetable protein beverage products have larger particles and a rough taste. At the same time, the products produced only with peanuts or almonds have a single flavor and poor palatability.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1. A kind of peanut almond milk, described peanut almond milk is a kind of mixed plant protein drink, milky white liquid, has the fragrance that peanut and almond should have, soluble solid content 6°Brix~10°Brix, protein content 0.5%~0.6% %.

Embodiment 2

[0015] Example 2. A processing method of peanut almond milk.

[0016] (1) Almond peeling and debittering and peanut peeling: 1 part of almond, add 2 parts of 0.5% NaOH solution, heat to 80-90°C, keep warm for 10min, remove the outer skin, soak at 40°C for 72 hours, then rinse with water repeatedly Complete relief from suffering. When peeling peanuts, take 1 portion of peanut, add 2 portions of 0.5% NaOH solution, heat to 80-90°C, keep warm for 5-10 minutes, and rinse repeatedly with water after peeling off the outer skin.

[0017] (2) Coarse grinding and enzyme elimination: Take 40 kg of peanuts and almonds, add an appropriate amount of demineralized water at about 80 ° C (control conductivity < 50 μs / cm), put them into a grinding wheel mill for grinding, and filter with a 100-mesh filter cloth. The slurry obtained after rough grinding is inactivated at 100° C. for 3 to 5 minutes to inactivate the enzyme.

[0018] (3) Ingredients: Put the slurry after coarsely grinding the ...

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Abstract

The present invention relates to a peanut apricot kernel cream and its processing method. Said peanut apricot kernel cream is a mixed plant protein beverage, and it's a kind of creamy white liquor and has the original flavour of peanut and apricot kernel, its soluble solid content is 6 deg. Brix-10 deg. Brix, and its protein content is 0.5%-0.6%. Besides, said invention also provides the concrete steps of its preparation method.

Description

Technical field [0001] The invention relates to a beverage and a processing method thereof, in particular to a peanut almond milk and a processing method thereof. Background technique [0002] Peanuts and almonds are rich in nutrients and both are used in processed beverages. The products currently on the market mainly include peanut milk and almond milk. Traditional peanut milk and almond milk are processed through refining, batching, colloid milling, homogenization, vacuum degassing, filling and high-pressure sterilization. The demineralized water used in processing does not have strict technical indicators, and the homogeneous pressure is generally controlled at about 40MPa. Because the processing water contains calcium and magnesium ions, the stability of the product is poor, and the homogeneous pressure of about 40MPa makes the vegetable protein beverage products have larger particles and a rough taste. At the same time, the products produced only with peanuts or almo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23J3/14
Inventor 王颉王晓茹徐月清
Owner HEBEI AGRICULTURAL UNIV.
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