CN101695317B - Peanut mixed milk and preparation method - Google Patents
Peanut mixed milk and preparation method Download PDFInfo
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- CN101695317B CN101695317B CN2009102112068A CN200910211206A CN101695317B CN 101695317 B CN101695317 B CN 101695317B CN 2009102112068 A CN2009102112068 A CN 2009102112068A CN 200910211206 A CN200910211206 A CN 200910211206A CN 101695317 B CN101695317 B CN 101695317B
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Abstract
The invention discloses peanut, soybean and cow milk mixed milk and a preparation method. The components of the mixed milk comprise peanut protein powder, soybean, cow milk, fructose, emulsifying agent and stabilizing agent, wherein the weight ratio of the peanut protein powder to the soybean to the cow milk to the fructose is 10: 10: 100: 3. The preparation method comprises the following steps: (1) soaking the components in Na2CO3 solution; (2) mixing the peanut protein powder, the peeled soybean, the fresh cow milk and the fructose according to the proportion after soaking, and pulping and centrifugally separating the mixture to obtain supernatant; and (3) adding the emulsifying agent and the stabilizing agent into the supernatant to allocate and homogenize the supernatant, and sterilizing the supernatant to obtain the mixed milk. The protein content of the mixed milk is over 2.5 percent; the mixed milk has nutrition balance, long quality guaranteeing time and good stability; and the preparation method has simple process, is suitable for industrialized production, and has good economic benefit and social benefit.
Description
Technical field
The present invention relates to cultivate peanut a mixed milk and a preparation method, belong to the peanut food technical field of beverage processing.
Background technology
Peanut is important oil crops of China and industrial crops, China's peanut seeding area accounts for 20% of world's peanut seeding area, more than 40% of world's peanut yield and gross output is stood, the peanut export volume accounts for more than 45% of international peanut trade, so China's peanut occupies critical role at aspects such as world's peanut production, trade and processing.The protein that 20%-30% is arranged in the shelled peanut is compared with several important oil crops, is only second to soybean, and is higher than sesame and rape.10% albumin is arranged in the peanut protein approximately, all the other 90% are basic protein, it is made up of arachin and conarachin, wherein about 63% is globulin, the 33%th, and conarachin is a kind of plant protein resource of high nutrition, its biological value (BV) is 58, protein tire (PER) be 1: 7, than flour and corn height, it plays an important role to safeguarding health and early children development.
Peanut is mainly used in oil expression except that directly eating, we have about 2,500,000 tons of peanut dregses to can not get good utilization every year, and contains 50% protein approximately in the grouts after the oil expression, is rich in multiple essential amino acid, does not contain cholesterol.Be difficult to satisfy under the situation of people's needs at present China's animal protein resource wretched insufficiency, carry out the research to peanut protein, development and utilization peanut protein resource is extremely important for the diet structure of improving people.
Peanut milk beverage is to utilize high-quality peanut to be the refining class nutritive beverage that forms of primary raw material, protein and unsaturated fatty acid content height, and contain abundant vitamin A, B, C, E etc., and contain multiple mineral elements such as Ca, P, Fe, Zn, K to the human body beneficial, particularly amino acid whose kind and quantity are abundant in the peanut protein, human body must account for 25% of total amino acid content by amino acid, and A wide selection of colours and designs is reasonable, human body reaches 98% to the digestibility of peanut protein, is the rising vegetable protein beverage of a class.
But existing peanut milk is because its protein content is lower, and fat content is higher, and nutrition is unbalanced, and along with the prolongation of storage period, the phenomenon of fat floating and albumen layering and precipitating appears in product.This layering has had a strong impact on the presentation quality of product.Utilize the peanut soybean cow milk mixed milk of semi-defatted peanut albumen powder, non-transgenic soybean, fresh milk and fructose and emulsifying agent, stabilizing agent preparation effectively to solve this problem.
Summary of the invention
The object of the present invention is to provide a kind of prescription of peanut soybean cow milk mixed milk, unbalanced to solve in the traditional peanut milk production process nutrition, be not easy to digest and assimilate phenomenon such as precipitated and separated appears in peanut milk beverage easily, and the shelf-life is short.
For achieving the above object, the present invention by the following technical solutions:
Described peanut soybean cow milk mixed milk is made up of peanut protein powder, soybean, milk, fructose, emulsifying agent and stabilizing agent, and wherein peanut protein powder, soybean, milk, fructose weight ratio are 10: 10: 100: 3.
Preferably, described peanut protein powder is the semi-defatted peanut albumen powder, and protein content is at 40%-45% in the peanut protein powder, and fat content is at 18%-23%; Described milk is fresh milk; Described soybean is the non-transgenic soybean.
A kind of peanut soybean cow milk mixed milk preparation method that another object of the present invention provides may further comprise the steps:
(1) soaks in the Na2CO3 solution;
(2) after the immersion peanut protein powder is mixed in proportion with peeled soybeans, fresh milk and fructose, defibrination, centrifugation get supernatant;
(3) supernatant adds that emulsifying agent, stabilizing agent are allocated, homogeneous, and sterilization promptly.
The concentration of the Na2CO3 solution described in the step (1) is 0.05%-0.1%, and soak time is 4-6 hour.
Peanut protein powder described in the step (2), soybean, milk, fructose were with weight ratio 10: 10: 100: 3 ratio is mixed, and adopts the colloid mill defibrination, utilizes disc centrifuge to separate; Described defibrination all adopts conventional method to carry out with separating.
Emulsifying agent described in the step (3) is made up of mono-fatty acid glyceride, sucrose fatty ester and D-sorbite fatty acid ester; Described stabilizing agent is made up of agar, carragheen and sodium carboxymethylcellulose.
Preferably, in the described emulsifying agent, each constituent mass percent concentration is mono-fatty acid glyceride 0.03%-0.05%, sucrose fatty ester 0.02%-0.03%, D-sorbite fatty acid ester 0.01%-0.02%; In the described stabilizing agent, each constituent mass percent concentration is agar 0.01%-0.02%, carragheen 0.02%-0.03%, sodium carboxymethylcellulose 0.02%-0.03%.
Described processing condition is: temperature is 50 ℃-60 ℃, and pressure is 25MPa-30MPa.
Described sterilization is to carry out ultra high temperature short time sterilization before can, 135 ℃ of sterilising temps, sterilization time 6 seconds; After canned the sealing, sterilized 20 minutes for 110 ℃, in time be cooled to 35 ℃ after the sterilization and promptly obtain peanut milk.
Utilize the mixed milk of this method preparation, protein content height, Kjeldahl detect protein content all more than 2.5%, balanced in nutrition, the time of guaranteeing the quality is long, all more than half a year, and production technology is simple to operation, is applicable to suitability for industrialized production, has good economic benefit and social benefit.
The specific embodiment
Below in conjunction with embodiment the present invention is described in detail.
Embodiment 1
40%, in edible soda Na2CO3 solution, the concentration of Na2CO3 solution is 0.05% to fat content at 18% semi-defatted peanut albumen powder and soybeans soaking with the protein content of low-temperature cold pressing method preparation, and soak time is 4 hours.With the defilming soybean after soaking.Defatted peanut protein powder after the immersion, soak the back peeling soybean, fresh milk and fructose with mass ratio 10: 10: 100: 3 ratio is mixed, and adopts the colloid mill defibrination, utilizes disc centrifuge to separate, and obtains supernatant.Adding emulsifying agent and stabilizing agent are allocated in supernatant, emulsifying agent has mono-fatty acid glyceride, sucrose fatty ester and D-sorbite fatty acid ester, its constituent mass percent concentration is: mono-fatty acid glyceride 0.05%, sucrose fatty ester 0.03%, D-sorbite fatty acid ester 0.02%; Stabilizing agent has agar, carragheen and sodium carboxymethylcellulose, and its constituent mass percent concentration is: agar 0.01%, carragheen 0.03%, sodium carboxymethylcellulose 0.02%.With deployed solution homogeneous in homogenizer, the homogenizing temperature of homogenizer is 60 ℃, and pressure is 25MPa-30MPa.Before can, carry out ultra high temperature short time sterilization, 135 ℃ of sterilising temps, sterilization time 6 seconds.Canned sealing, high-temperature sterilization was sterilized 20 minutes, and in time was cooled to 35 ℃ after the sterilization and obtains the peanut soybean cow milk mixed milk for 110 ℃.
It is 2.78% that Kjeldahl detects protein content.
Embodiment 2
44%, in edible soda Na2CO3 solution, the concentration of Na2CO3 solution is 0.05%-0.1% to fat content at 21% semi-defatted peanut albumen powder and soybeans soaking with the protein content of low-temperature cold pressing method preparation, and soak time is 4 hours.With the defilming soybean after soaking.Defatted peanut protein powder after the immersion, soak the back peeling soybean, fresh milk and fructose with mass ratio 10: 10: 100: 3 ratio is mixed, and adopts the colloid mill defibrination, utilizes disc centrifuge to separate, and obtains supernatant.Adding emulsifying agent and stabilizing agent are allocated in supernatant, emulsifying agent has mono-fatty acid glyceride, sucrose fatty ester and D-sorbite fatty acid ester, its constituent mass percent concentration is: mono-fatty acid glyceride 0.04%, sucrose fatty ester 0.02%, D-sorbite fatty acid ester 0.01%; Stabilizing agent has agar, carragheen and sodium carboxymethylcellulose, and its constituent mass percent concentration is: agar 0.02%, carragheen 0.02%, sodium carboxymethylcellulose 0.03%.With deployed solution homogeneous in homogenizer, the homogenizing temperature of homogenizer is 55 ℃, and pressure is 25MPa-30MPa.Before can, carry out ultra high temperature short time sterilization, 135 ℃ of sterilising temps, sterilization time 6 seconds.Canned sealing, high-temperature sterilization was sterilized 20 minutes, and in time was cooled to 35 ℃ after the sterilization and obtains the peanut soybean cow milk mixed milk for 110 ℃.
It is 2.81% that Kjeldahl detects protein content.
Embodiment 3
41%, in edible soda Na2CO3 solution, the concentration of Na2CO3 solution is 0.06% to fat content at 19% semi-defatted peanut albumen powder and soybeans soaking with the protein content of low-temperature cold pressing method preparation, and soak time is 5 hours.With the defilming soybean after soaking.Defatted peanut protein powder after the immersion, soak the back peeling soybean, fresh milk and fructose with mass ratio 10: 10: 100: 3 ratio is mixed, and adopts the colloid mill defibrination, utilizes disc centrifuge to separate, and obtains supernatant.Adding emulsifying agent and stabilizing agent are allocated in supernatant, emulsifying agent has mono-fatty acid glyceride, sucrose fatty ester and D-sorbite fatty acid ester, its constituent mass percent concentration is: mono-fatty acid glyceride 0.03%, sucrose fatty ester 0.03%, D-sorbite fatty acid ester 0.01%; Stabilizing agent has agar, carragheen and sodium carboxymethylcellulose, and its constituent mass percent concentration is: agar 0.01%, carragheen 0.03%, sodium carboxymethylcellulose 0.02%.With deployed solution homogeneous in homogenizer, the homogenizing temperature of homogenizer is 58 ℃, and pressure is 25MPa-30MPa.Before can, carry out ultra high temperature short time sterilization, 135 ℃ of sterilising temps, sterilization time 6 seconds.Canned sealing, high-temperature sterilization was sterilized 20 minutes, and in time was cooled to 35 ℃ after the sterilization and obtains the peanut soybean cow milk mixed milk for 110 ℃.
It is 2.66% that Kjeldahl detects protein content.
Embodiment 4
40%, in edible soda Na2CO3 solution, the concentration of Na2CO3 solution is 0.05% to fat content at 18% semi-defatted peanut albumen powder and non-transgenic soybeans soaking with the protein content of low-temperature cold pressing method preparation, and soak time is 4 hours.With the non-transgenic defilming soybean after soaking.Defatted peanut protein powder after the immersion, soak the back peeling non-transgenic soybean, fresh milk and fructose with mass ratio 10: 10: 100: 3 ratio is mixed, and adopts the colloid mill defibrination, utilizes disc centrifuge to separate, and obtains supernatant.Adding emulsifying agent and stabilizing agent are allocated in supernatant, emulsifying agent has mono-fatty acid glyceride, sucrose fatty ester and D-sorbite fatty acid ester, its component is a mono-fatty acid glyceride 0.03% by its mass percent, sucrose fatty ester 0.02%, D-sorbite fatty acid ester 0.01%; Stabilizing agent has agar, carragheen and sodium carboxymethylcellulose, and its component is an agar 0.01% by its mass percent, carragheen 0.02%, sodium carboxymethylcellulose 0.02%.With deployed solution homogeneous in homogenizer, the homogenizing temperature of homogenizer is 50 degree, and pressure is 25MPa.Before can, carry out ultra high temperature short time sterilization, sterilising temp 135 degree, sterilization time 6 seconds.Canned sealing.High-temperature sterilization, 110 degree sterilizations 20 minutes in time are cooled to 35 degree and obtain the peanut soybean cow milk mixed milk after the sterilization.
It is 2.67% that Kjeldahl detects protein content.
Embodiment 5
43%, in edible soda Na2CO3 solution, the concentration of Na2CO3 solution is 0.08% to fat content at 20% semi-defatted peanut albumen powder and non-transgenic soybeans soaking with the protein content of low-temperature cold pressing method preparation, and soak time is 5 hours.With the non-transgenic defilming soybean after soaking.Defatted peanut protein powder after the immersion, soak the back peeling non-transgenic soybean, fresh milk and fructose with mass ratio 10: 10: 100: 3 ratio is mixed, and adopts the colloid mill defibrination, utilizes disc centrifuge to separate, and obtains supernatant.Adding emulsifying agent and stabilizing agent are allocated in supernatant, emulsifying agent has mono-fatty acid glyceride, sucrose fatty ester and D-sorbite fatty acid ester, its component is a mono-fatty acid glyceride 0.04% by its mass percent, sucrose fatty ester 0.025%, D-sorbite fatty acid ester 0.015%; Stabilizing agent has agar, carragheen and sodium carboxymethylcellulose, and its component is an agar 0.015% by its mass percent, carragheen 0.025%, sodium carboxymethylcellulose 0.025%.With deployed solution homogeneous in homogenizer, the homogenizing temperature of homogenizer is 55 degree, and pressure is 28MPa.Before can, carry out ultra high temperature short time sterilization, sterilising temp 135 degree, sterilization time 6 seconds.Canned sealing.High-temperature sterilization, 110 degree sterilizations 20 minutes in time are cooled to 35 degree and obtain the peanut soybean cow milk mixed milk after the sterilization.
It is 2.75% that Kjeldahl detects protein content.
Embodiment 6
45%, in edible soda Na2CO3 solution, the concentration of Na2CO3 solution is 0.1% to fat content at 23% semi-defatted peanut albumen powder and non-transgenic soybeans soaking with the protein content of low-temperature cold pressing method preparation, and soak time is 6 hours.With the non-transgenic defilming soybean after soaking.Defatted peanut protein powder after the immersion, soak the back peeling non-transgenic soybean, fresh milk and fructose with mass ratio 10: 10: 100: 3 ratio is mixed, and adopts the colloid mill defibrination, utilizes disc centrifuge to separate, and obtains supernatant.Adding emulsifying agent and stabilizing agent are allocated in supernatant, emulsifying agent has mono-fatty acid glyceride, sucrose fatty ester and D-sorbite fatty acid ester, its component is a mono-fatty acid glyceride 0.05% by its mass percent, sucrose fatty ester 0.03%, D-sorbite fatty acid ester 0.02%; Stabilizing agent has agar, carragheen and sodium carboxymethylcellulose, and its component is an agar 0.02% by its mass percent, carragheen 0.03%, sodium carboxymethylcellulose 0.03%.With deployed solution homogeneous in homogenizer, the homogenizing temperature of homogenizer is 60 degree, and pressure is 30MPa.Before can, carry out ultra high temperature short time sterilization, sterilising temp 135 degree, sterilization time 6 seconds.Canned sealing.High-temperature sterilization, 110 degree sterilizations 20 minutes in time are cooled to 35 degree and obtain the peanut soybean cow milk mixed milk after the sterilization.
It is 2.92% that Kjeldahl detects protein content.
Claims (3)
1. peanut soybean cow milk mixed milk preparation method may further comprise the steps:
(1) at Na
2CO
3Soak peanut protein powder and soybean in the solution;
(2) after the immersion peanut protein powder is mixed in proportion with peeled soybeans, fresh milk and fructose, defibrination, centrifugation get supernatant;
(3) supernatant adds that emulsifying agent, stabilizing agent are allocated, homogeneous, and sterilization promptly; Wherein:
Na described in the step (1)
2CO
3The concentration of solution is 0.05%-0.1%, and soak time is 4-6 hour;
Peanut protein powder described in the step (2), peeled soybeans, fresh milk, fructose were with weight ratio 10: 10: 100: 3 ratio is mixed, and adopts the colloid mill defibrination, utilizes disc centrifuge to separate;
Emulsifying agent is made up of mono-fatty acid glyceride, sucrose fatty ester and D-sorbite fatty acid ester described in the step (3); Described stabilizing agent is made up of agar, carragheen and sodium carboxymethylcellulose, in the described emulsifying agent, each constituent mass percent concentration is: mono-fatty acid glyceride 0.03%-0.05%, sucrose fatty ester 0.02%-0.03%, D-sorbite fatty acid ester 0.01%-0.02%; In the described stabilizing agent, each constituent mass percent concentration is: agar 0.01%-0.02%, carragheen 0.02%-0.03%, sodium carboxymethylcellulose 0.02%-0.03%;
Described processing condition is: temperature is 50 ℃-60 ℃, and pressure is 25MPa-30MPa;
Described sterilization is to carry out ultra high temperature short time sterilization before can, 135 ℃ of sterilising temps, sterilization time 6 seconds; After canned the sealing, sterilized 20 minutes for 110 ℃, in time be cooled to 35 ℃ after the sterilization and promptly obtain peanut milk.
2. peanut soybean cow milk mixed milk preparation method according to claim 1 is characterized in that described peanut protein powder is the semi-defatted peanut albumen powder, and protein content is at 40%-45% in the peanut protein powder, and fat content is at 18%-23%.
3. peanut soybean cow milk mixed milk preparation method according to claim 1 is characterized in that described soybean is the non-transgenic soybean.
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| CN2009102112068A CN101695317B (en) | 2009-11-02 | 2009-11-02 | Peanut mixed milk and preparation method |
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| CN2009102112068A CN101695317B (en) | 2009-11-02 | 2009-11-02 | Peanut mixed milk and preparation method |
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| CN101695317B true CN101695317B (en) | 2011-11-23 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101911980B (en) * | 2010-08-04 | 2012-10-03 | 梅春华 | Compound animal and plant protein beverage and preparation method thereof |
| CN109122852A (en) * | 2018-08-16 | 2019-01-04 | 山东百慧乳业股份有限公司 | A kind of compound protein fermentation yogurt and preparation method thereof |
| CN110178900A (en) * | 2019-06-04 | 2019-08-30 | 徐州工程学院 | A kind of peanut and walnut milk and preparation method thereof |
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| CN1064390A (en) * | 1991-02-23 | 1992-09-16 | 耿延春 | The method of synthesis of animal protein milk |
| CN1254529A (en) * | 1998-11-06 | 2000-05-31 | 陈炳炎 | Formula for lotus seed starch |
| CN1761398A (en) * | 2003-01-20 | 2006-04-19 | 三菱化学株式会社 | Emulsion stabilizer and milk drink containing the same |
| CN101390582A (en) * | 2008-10-29 | 2009-03-25 | 厦门北大泰普科技有限公司 | Peanut milk beverage emulsion stabilizer and preparation method thereof |
-
2009
- 2009-11-02 CN CN2009102112068A patent/CN101695317B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064390A (en) * | 1991-02-23 | 1992-09-16 | 耿延春 | The method of synthesis of animal protein milk |
| CN1254529A (en) * | 1998-11-06 | 2000-05-31 | 陈炳炎 | Formula for lotus seed starch |
| CN1761398A (en) * | 2003-01-20 | 2006-04-19 | 三菱化学株式会社 | Emulsion stabilizer and milk drink containing the same |
| CN101390582A (en) * | 2008-10-29 | 2009-03-25 | 厦门北大泰普科技有限公司 | Peanut milk beverage emulsion stabilizer and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| JP特开2002-101858A 2002.04.09 |
| 徐鹤龙等.花生油脂的提取及花生奶加工工艺研究.《广东农业科学》.2004,(第3期),44-45. * |
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