CN101695347A - Composite emulsifying agent for peanut milk and method for preparing peanut milk by adopting emulsifying agent - Google Patents
Composite emulsifying agent for peanut milk and method for preparing peanut milk by adopting emulsifying agent Download PDFInfo
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- CN101695347A CN101695347A CN200910211204A CN200910211204A CN101695347A CN 101695347 A CN101695347 A CN 101695347A CN 200910211204 A CN200910211204 A CN 200910211204A CN 200910211204 A CN200910211204 A CN 200910211204A CN 101695347 A CN101695347 A CN 101695347A
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Abstract
The invention belongs to the technical field of peanut food additive and peanut beverage processing, and provides a composite emulsifying agent for peanut milk, which is formed by mixing isolated soybean protein, fatty acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester and sodium alga acid in a mass ratio of 1: 1: 1: 1: 1, wherein the mass percentage concentration of the composite emulsifying agent in the peanut milk is 0.05 to 0.15 percent. The invention also provides a method for preparing the peanut milk by adopting the emulsifying agent. The method comprises the following steps: low-temperature cold pressing, soaking, filtering and mixing, grinding, centrifugal separation, emulsifying agent addition, homogenizing, super-high temperature instant sterilization, canning and sealing, and high-temperature sterilization. The fat in the peanut milk prepared by adopting the composite emulsifying agent can be fully emulsified and dispersed, so the generation of a fat ring can be effectively controlled; and meanwhile the shelf life of the peanut milk can be prolonged, and adverse phenomena such as settling, elutriation, demixing and the like of the peanut milk during storage and transportation are prevented.
Description
Technical field
The present invention relates to cultivate peanut a milk compound emulsifying agent and adopt this emulsifying agent to prepare the method for peanut milk, belong to peanut food additive and peanut beverage processing technique field.
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 calcium (Ca), phosphorus (P), iron (Fe), zinc (Zn), potassium multiple mineral elements such as (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 along with the prolongation of storage period, the phenomenon of fat floating and albumen layering and precipitating appears in product, and this layering has had a strong impact on the presentation quality of product.The reason that produces this problem is relevant with the performance of emulsifying agent in the peanut milk, because each component cooperatively interacts the emulsifying capacity deficiency that produced so that the fatty fully emulsified dispersion in the peanut milk in the existing emulsifying agent, so have tangible fat floating and elutriation phenomenon to produce.
Summary of the invention
The objective of the invention is in the shelf-life, still occur the phenomenon of tangible elutriation layering and fat floating at existing peanut milk, a kind of compound emulsifying agent that is added when peanut is suckled that is used to produce is provided, it can guarantee fatty fully emulsified dispersion, the effectively generation of control fat circle, improve the quality of peanut milk, prolonged raw milk's shelf-life.
Peanut provided by the invention milk composite emulsifying agent prescription the and prepare method that peanut is suckled.
The one milk compound emulsifying agent of cultivating peanut is characterized in that it is mixed by a certain percentage by soybean protein isolate, mono-fatty acid glyceride, sucrose fatty ester, D-sorbite fatty acid ester and sodium alginate.
In the described peanut milk compound emulsifying agent, soybean protein isolate, mono-fatty acid glyceride, sucrose fatty ester, D-sorbite fatty acid ester and sodium alginate are 1: 1: 1 by mass ratio: 1: 1.
Peanut milk compound emulsifying agent prepares the method for peanut milk, mainly realize by following steps: with the protein content of low-temperature cold pressing method preparation at 40%-45%, fat content is immersed in the sodium bicarbonate(edible) NaHCO3 solution at the semi-defatted peanut albumen powder of 18%-23%, the concentration of NaHCO3 solution is 0.05%-0.1%, and soak time is 4-6 hour.After soak finishing, soak is overanxious to mix with water the peanut powder employing colloid mill defibrination 1 time after going out with 1: 5 ratio.The employing disc centrifuge separates, and obtains supernatant.Add in supernatant by soybean protein isolate, mono-fatty acid glyceride, sucrose fatty ester, D-sorbite fatty acid ester and sodium alginate by mass ratio 1: 1: 1: the compound emulsifying agent that 1: 1 ratio mixes, the mass percent concentration of compound emulsifying agent in peanut is suckled is 0.05-0.15%.With deployed solution homogeneous in homogenizer, the homogenizing temperature of homogenizer is 50 degree-60 degree, and pressure is 25MPa-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 peanut milk after the sterilization.Utilize the peanut milk of this method preparation, it can guarantee fatty fully emulsified dispersion, the effectively generation of control fat circle, can prolong simultaneously the shelf-life of peanut milk, prevent that the generation of bad phenomenon such as precipitation, elutriation, layering from appearring in peanut milk in storage, transportation, improve the quality of peanut milk, prolonged raw milk's shelf-life.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%, fat content is immersed in the sodium bicarbonate(edible) NaHCO3 solution at 18% semi-defatted peanut albumen powder with the protein content of low-temperature cold pressing method preparation, and the concentration of NaHCO3 solution is 0.05%, and soak time is 4 hours.After soak finishing, soak is considered and the peanut powder is mixed employing colloid mill defibrination 1 time with 1: 5 ratio with water after.The employing disc centrifuge separates, and obtains supernatant.Add in supernatant by soybean protein isolate, mono-fatty acid glyceride, sucrose fatty ester, D-sorbite fatty acid ester and sodium alginate by mass ratio 1: 1: 1: the compound emulsifying agent that 1: 1 ratio mixes, the mass percent concentration of compound emulsifying agent in peanut is suckled is 0.05%.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 peanut milk after the sterilization, utilize the peanut milk of this method preparation, and placing does not have the fat circle to form after 3 months, do not have the generation of bad phenomenon such as precipitation, elutriation, layering yet.
Embodiment 2
42%, fat content is immersed in the sodium bicarbonate(edible) NaHCO3 solution at 20% semi-defatted peanut albumen powder with the protein content of low-temperature cold pressing method preparation, and the concentration of NaHCO3 solution is 0.08%, and soak time is 5 hours.After soak finishing, soak is considered and the peanut powder is mixed employing colloid mill defibrination 1 time with 1: 5 ratio with water after.The employing disc centrifuge separates, and obtains supernatant.Add in supernatant by soybean protein isolate, mono-fatty acid glyceride, sucrose fatty ester, D-sorbite fatty acid ester and sodium alginate by mass ratio 1: 1: 1: the compound emulsifying agent that 1: 1 ratio mixes, the mass percent concentration of compound emulsifying agent in peanut is suckled is 0.1%.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 peanut milk after the sterilization, utilize the peanut milk of this method preparation, and placing does not have the fat circle to form after 4 months, do not have the generation of bad phenomenon such as precipitation, elutriation, layering yet.
Embodiment 3
45%, fat content is immersed in the sodium bicarbonate(edible) NaHCO3 solution at 23% semi-defatted peanut albumen powder with the protein content of low-temperature cold pressing method preparation, and the concentration of NaHCO3 solution is 0.1%, and soak time is 6 hours.After soak finishing, soak is considered and the peanut powder is mixed employing colloid mill defibrination 1 time with 1: 5 ratio with water after.The employing disc centrifuge separates, and obtains supernatant.Add in supernatant by soybean protein isolate, mono-fatty acid glyceride, sucrose fatty ester, D-sorbite fatty acid ester and sodium alginate by mass ratio 1: 1: 1: the compound emulsifying agent that 1: 1 ratio mixes, the mass percent concentration of compound emulsifying agent in peanut is suckled is 0.15%.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 peanut milk after the sterilization, utilize the peanut milk of this method preparation, and placing does not have the fat circle to form after 5 months, do not have the generation of bad phenomenon such as precipitation, elutriation, layering yet.
Embodiment 4
45%, fat content is immersed in the sodium bicarbonate(edible) NaHCO3 solution at 23% semi-defatted peanut albumen powder with the protein content of low-temperature cold pressing method preparation, and the concentration of NaHCO3 solution is 0.1%, and soak time is 6 hours.After soak finishing, soak is considered and the peanut powder is mixed employing colloid mill defibrination 1 time with 1: 5 ratio with water after.The employing disc centrifuge separates, and obtains supernatant.Add in supernatant by soybean protein isolate, mono-fatty acid glyceride, sucrose fatty ester, D-sorbite fatty acid ester and sodium alginate by mass ratio 1: 1: 1: the compound emulsifying agent that 1: 1 ratio mixes, the mass percent concentration of compound emulsifying agent in peanut is suckled is 0.12%.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 peanut milk after the sterilization, utilize the peanut milk of this method preparation, and placing does not have the fat circle to form after 4.5 months, do not have the generation of bad phenomenon such as precipitation, elutriation, layering yet.
Embodiment 5
45%, fat content is immersed in the sodium bicarbonate(edible) NaHCO3 solution at 23% semi-defatted peanut albumen powder with the protein content of low-temperature cold pressing method preparation, and the concentration of NaHCO3 solution is 0.1%, and soak time is 6 hours.After soak finishing, soak is considered and the peanut powder is mixed employing colloid mill defibrination 1 time with 1: 5 ratio with water after.The employing disc centrifuge separates, and obtains supernatant.Add in supernatant by soybean protein isolate, mono-fatty acid glyceride, sucrose fatty ester, D-sorbite fatty acid ester and sodium alginate by mass ratio 1: 1: 1: the compound emulsifying agent that 1: 1 ratio mixes, the mass percent concentration of compound emulsifying agent in peanut is suckled is 0.14%.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 peanut milk after the sterilization, utilize the peanut milk of this method preparation, and placing did not have the fat circle to form in 4 months again after 20 days, do not have the generation of bad phenomenon such as precipitation, elutriation, layering yet.
Show through experiment, in the soaking step of above-mentioned arbitrary embodiment, the semi-defatted peanut albumen powder is immersed in the sodium bicarbonate(edible) NaHCO3 solution that concentration is 0.05%-0.1%, and soak time is to realize preparation method's of the present invention purpose under 4-6 hour the condition.
Show that through experiment in the homogenizing step of above-mentioned arbitrary embodiment, homogenizing temperature is 50 degree-60 degree, pressure is the purpose that can realize preparation method of the present invention in the 25MPa-30MPa scope.
Show through experiment, above-mentioned arbitrary embodiment homogeneous add in the emulsifying agent step, the mass percent concentration of the compound emulsifying agent that is added in peanut milk can both reach preparation method's of the present invention purpose in the 0.05-0.15% scope.
This paper understands exemplary embodiment of the present invention and present preferred implementation specifically, should be appreciated that the present invention conceives can implement utilization by other various forms, and they drop in protection scope of the present invention equally.
Claims (9)
1. the milk compound emulsifying agent of cultivating peanut is characterized in that it is mixed by a certain percentage by soybean protein isolate, mono-fatty acid glyceride, sucrose fatty ester, D-sorbite fatty acid ester and sodium alginate.
2. peanut milk compound emulsifying agent as claimed in claim 1, it is characterized in that soybean protein isolate, mono-fatty acid glyceride, sucrose fatty ester, D-sorbite fatty acid ester and sodium alginate are 1: 1: 1 by mass ratio: 1: 1 in the described peanut milk compound emulsifying agent.
3. one kind is adopted claim 1 or the described peanut milk of claim 2 compound emulsifying agent to prepare the method that peanut is suckled, and it is characterized in that may further comprise the steps:
(1) low-temperature cold pressing: the raw material peanut is squeezed at low temperatures, obtain protein content at 40%-45%, fat content is at the semi-defatted peanut albumen powder of 18%-23%;
(2) soak: the semi-defatted peanut albumen powder that previous step is obtained suddenly is immersed in the sodium bicarbonate(edible) NaHCO3 solution that concentration is 0.05%-0.1%, and soak time is 4-6 hour;
(3) filtering and mixing: after the rapid soak of previous step leached the peanut powder is mixed with 1: 5 ratio with water;
(4) defibrination: the mixed liquor that previous step is obtained suddenly adopts the colloid mill defibrination 1 time;
(5) centrifugation: the slurry that previous step is made suddenly utilizes the disc centrifuge separation to obtain supernatant;
(6) add emulsifying agent: in above-mentioned supernatant, add the compound emulsifying agent allotment;
(7) homogeneous: at homogeneous in homogenizer, homogenizing temperature is 50 degree-60 degree with the rapid deployed mixed solution of previous step, and pressure is 25MPa-30MPa;
(8) ultra high temperature short time sterilization: with liquid instantaneous sterilizing under superhigh temperature that previous step obtains suddenly, sterilising temp 135 degree, sterilization time 6 seconds;
(9) canned sealing: pack into above-mentioned liquid tank through ultra high temperature short time sterilization in the container and seal;
(10) high-temperature sterilization: to previous step rapid in the canned container of sending out that seals carry out high-temperature sterilization, 110 degree sterilizations 20 minutes in time are cooled to 35 degree and obtain peanut milk after the sterilization.
4. the method for preparing peanut milk as claimed in claim 3 is characterized in that in described step (6) the interpolation emulsifying agent, the mass percent concentration of the compound emulsifying agent that is added in peanut milk is 0.05-0.15%.
5. the method for preparing peanut milk as claimed in claim 4 is characterized in that in described step (6) the interpolation emulsifying agent, the mass percent concentration of the compound emulsifying agent that is added in peanut milk is 0.05% or 0.1% or 0.12% or 0.14% or 0.15%.
6. the method for preparing peanut milk as claimed in claim 3 is characterized in that the concentration of sodium bicarbonate(edible) NaHCO3 solution is 0.05% or 0.08 or 0.1% in described step (2) immersion.
7. the method for preparing peanut milk as claimed in claim 3 is characterized in that soak time is 4 hours or 5 hours or 6 hours in described step (2) immersion.
8. the method for preparing peanut milk as claimed in claim 3 is characterized in that in described step (7) homogeneous, and homogenizing temperature is 50 degree or 55 degree or 60 degree.
9. the method for preparing peanut milk as claimed in claim 3 is characterized in that in described step (7) homogeneous, homogenization pressure is 25MPa or 28MPa or 30MPa.
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| CN2009102112049A CN101695347B (en) | 2009-11-02 | 2009-11-02 | Method for preparing peanut milk |
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Cited By (10)
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| CN101878851A (en) * | 2010-06-17 | 2010-11-10 | 山东省花生研究所 | Method for preparing peanut protein and soybean protein composite gel |
| CN102113569A (en) * | 2011-03-15 | 2011-07-06 | 黑龙江省轻工科学研究院 | Protein peptide peanut milk and preparation method thereof |
| CN103828927A (en) * | 2014-03-14 | 2014-06-04 | 安徽真心食品有限公司 | Production method for semi-degreased protein milk beverage |
| CN105341611A (en) * | 2015-10-27 | 2016-02-24 | 中国农业科学院农产品加工研究所 | Peanut protein solid beverage containing yeast mannan and preparation method thereof |
| CN105433183A (en) * | 2015-11-11 | 2016-03-30 | 济南舜祥医药科技有限公司 | Modifier of peanut milk beverage |
| CN107149117A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of preparation method of instant higher fatty acid walnut powder |
| CN107212367A (en) * | 2017-06-16 | 2017-09-29 | 河南鼎元食品科技有限公司 | A kind of complete feed legumin milk stabilising emulsifier and preparation method thereof |
| CN108967538A (en) * | 2018-07-11 | 2018-12-11 | 山东省花生研究所 | A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut yoghourt |
| CN109043255A (en) * | 2018-07-11 | 2018-12-21 | 山东省花生研究所 | A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink |
| US11533927B2 (en) | 2016-03-14 | 2022-12-27 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
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| CN1563309A (en) * | 2004-04-20 | 2005-01-12 | 广东省农业科学院作物研究所 | Preparation method for continuous extracting peanut grease and protein |
| CN101485478B (en) * | 2009-02-18 | 2012-07-18 | 马梦扬 | Peanut milk double-protein drink and method for producing the same |
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- 2009-11-02 CN CN2009102112049A patent/CN101695347B/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101878851A (en) * | 2010-06-17 | 2010-11-10 | 山东省花生研究所 | Method for preparing peanut protein and soybean protein composite gel |
| CN102113569A (en) * | 2011-03-15 | 2011-07-06 | 黑龙江省轻工科学研究院 | Protein peptide peanut milk and preparation method thereof |
| CN103828927A (en) * | 2014-03-14 | 2014-06-04 | 安徽真心食品有限公司 | Production method for semi-degreased protein milk beverage |
| CN105341611A (en) * | 2015-10-27 | 2016-02-24 | 中国农业科学院农产品加工研究所 | Peanut protein solid beverage containing yeast mannan and preparation method thereof |
| CN105341611B (en) * | 2015-10-27 | 2018-06-29 | 中国农业科学院农产品加工研究所 | Peanut protein solid drink containing yeast mannans and preparation method thereof |
| CN105433183A (en) * | 2015-11-11 | 2016-03-30 | 济南舜祥医药科技有限公司 | Modifier of peanut milk beverage |
| CN107149117A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of preparation method of instant higher fatty acid walnut powder |
| US11533927B2 (en) | 2016-03-14 | 2022-12-27 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| CN107212367A (en) * | 2017-06-16 | 2017-09-29 | 河南鼎元食品科技有限公司 | A kind of complete feed legumin milk stabilising emulsifier and preparation method thereof |
| CN107212367B (en) * | 2017-06-16 | 2020-07-10 | 河南鼎元食品科技有限公司 | Whole material soybean protein milk stable emulsifier and preparation method thereof |
| CN108967538A (en) * | 2018-07-11 | 2018-12-11 | 山东省花生研究所 | A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut yoghourt |
| CN109043255A (en) * | 2018-07-11 | 2018-12-21 | 山东省花生研究所 | A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut reconstitutes drink |
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