CN102326627A - Method for producing peanut beverage - Google Patents
Method for producing peanut beverage Download PDFInfo
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- CN102326627A CN102326627A CN201110250251A CN201110250251A CN102326627A CN 102326627 A CN102326627 A CN 102326627A CN 201110250251 A CN201110250251 A CN 201110250251A CN 201110250251 A CN201110250251 A CN 201110250251A CN 102326627 A CN102326627 A CN 102326627A
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Abstract
The invention discloses a method for producing a peanut beverage. The method comprises the following steps of: baking peanuts; removing red skins of peanut kernels; pulping the peanut kernels together with purified water; adding protease for enzymolysis; performing filtration to obtain filtrate; blending the filtrate; and homogenizing the filtrate, thus obtaining the peanut beverage. The enzymolysis is performed for 30 to 50 minutes at the temperature of 55 DEG C by adding 16 to 30U/g protease of peanut. Oligosaccharide for substituting sucrose is added in blending. Because the enzymolysis technology is used, the soluble protein content of the produced peanut beverage is improved, the digestion rate and the nutritional value of the protein are improved, the utilization rate of the raw materials and the quality of the product are improved, and sediment of the product is reduced; wheat oligosaccharide with the effects of propagating bifidobacteria and improving immunity is compounded in the product; and the common sucrose is substituted by added protein candy, sorbitol or xylitol, and the product does not contain monosaccharide or disaccharide, so the product has low sugar and low energy and is an ideal beverage suitable for crowds of high blood fat and high blood sugar and used for losing weight.
Description
Technical field
The present invention relates to a kind of drink producing method, particularly relate to a kind of production method of peanut beverage
Background technology
Existing in the market peanut beverage all is to form directly allocating with water and other additive behind peanut defibrination, the homogeneous.Though peanut is rich in protein, the utilization rate that is absorbed by the body is lower. in addition, all be added with sucrose in this peanut beverage usually, so it is drunk by people to be not suitable for diabetes, obesity, high fat of blood etc.
Summary of the invention
For overcoming the defective of above-mentioned existing peanut beverage; The purpose of this invention is to provide a kind of like this production method of peanut beverage and the peanut beverage of producing thus; The composition to the human body beneficial, particularly protein of peanut in the feasible beverage of producing, making the proteolysis of macromolecule through biological enzymolysis technology is the protein component of small-molecular weight; Be easily absorbed by the body, thus the human body utilization rate of raising peanut; In addition, the body needs in conjunction with the diabetes patient carry out scientific allocation, and it is drunk by people to be fit to diabetes, obesity, high fat of blood etc.; This production method is suitable for industrial applications simultaneously, and efficient is high, and cost is low, and the required time is short.
For realizing above-mentioned purpose, the invention provides a kind of method of producing peanut beverage, it may further comprise the steps:
Peanut is toasted;
Shelled peanut is removed scarlet;
Shelled peanut and pure water are together carried out defibrination;
Add protease and carry out enzymolysis;
Filter and obtain filtrating;
Filtrating is allocated; With carry out homogeneous, thereby obtain peanut beverage.
According to an aspect of the present invention, described enzymolysis is that the protease that under 55 ℃ of conditions, adds the 16U/g peanut carried out enzymolysis 30-50 minute.
According to another aspect of the present invention, described allotment comprises: add 1-3% oligosaccharide syrup, pure water filtrating, add 2/0,000 xanthans count methylcellulose one wherein xanthans account for 1/2, finally making soluble solid through the adjustment amount of water is 5-10%; Balanced albumen sugar, sorbierite, each 0.05-0.1/ ten thousand of xylitol of adding utilizes 10% sodium carbonate to adjust pH value and is 6.8-7.0.
According to a further aspect of the invention, further comprising the steps of:
Take off vapour to obtaining peanut beverage behind the homogeneous;
The peanut beverage that will take off behind the vapour carries out canned;
Peanut beverage after canned is carried out sterilization; With the canned peanut beverage after the sterilization is cooled off.
According to a further aspect of the invention, described baking is under 90 ℃ of conditions, to stir baking 20 minutes; The amount of purified water that in said defibrination step, adds is 2-5 a times of shelled peanut; Said filtration is to filter through 40 keevil frame filters; Said homogeneous is under the pressure of 30-35MPa, to carry out; The described vapour that takes off is under the vacuum condition of normal temperature 75mm mercury column, to take off vapour 15-20 minute; Described sterilization is under 121 ℃ of conditions sterilization 20-30 minute.
Beneficial effect
The characteristics of this beverage of the present invention are: this product utilizes zymolysis technique to improve content of soluble protein in the peanut protein milk beverage first; The digestibility and the nutritive value of protein have been improved; Improve utilization ratio of raw materials and product quality, reduced the deposition of product; Composite wheat compound sugar in the technology with Bifidobacterium cultivation effect and raising immunization; Utilize adding the sucrose that albumen sugar, sorbierite, xylitol substitute conventional use, promptly do not contain monose and disaccharides in the product, so the product low sugar is low-yield, is high fat of blood, hyperglycemia population and the desirable drink that is used to lose weight.Especially will not have the wheat of scale utilization to hold up the skin industrialization to extract compound sugar at present, and make the compound sugar product in the low heat energy of exploitation increases the beverage products of bifid effect, be able to use, have novelty and industrial applications value.
The specific embodiment
A kind of concrete technological process of production according to the production peanut beverage of production of the present invention is following: peanut toasts → goes scarlet → defibrination → enzymolysis → filtration → adding compound sugar allotment → homogeneous → degassing → canned → seal → sterilization.Wherein main technique step and parameter are: peanut is stirred baking 20 minutes under 90 ℃ of conditions; Make the shelled peanut friction through sander, scarlet is come off, after wind, scarlet is removed; Shelled peanut and 2-5 pure water are doubly added paste mill grinding; Under 55 ℃ of conditions, added the 16U/g protease hydrolyzed 30-50 minute; Filter through 40 keevil frame filters; Then; To filtrate and add 1-3% oligosaccharide syrup, pure water; Add the xanthans of concentration 2/0,000 and carboxymethyl cellulose-wherein xanthans accounts for 1/2; Finally to make soluble solid be 5-10% through the adjustment amount of water, and balanced albumen sugar, sorbierite, each 0.05-0.1/ ten thousand of xylitol of adding utilizes 10% sodium carbonate to adjust pH value and be 6.8-7.0; Pass through homogeneous under the pressure of 30-35MPA then; Under the vacuum condition of normal temperature 75mm mercury column, took off vapour 20 minutes; Canned afterwards; Under 121 ℃ of conditions sterilization 20-30 minute; After the spray cooling, warehouse-in is treated pin.Other technological parameters in this production technology and technological means all are known, its explanation of Therefore, omited.
The index of the beverage products quality that goes out by above-mentioned explained hereafter is: oligosaccharide content>=1%; Total protein content>=0.8%; Total dissoluble solid content becomes≤10%; Albumen sugar, sorbierite, xylitol are an amount of.All other indexs of health reach the GB requirement.
Though done clearly and specifically bright to realization the preferred embodiments of the present invention above; But those of ordinary skill in the art can make other scheme of embodiment of the present invention fully through the various technological parameters that proposed above changing within design of the present invention and scope.These change the protection domain that all belongs to the application.
Claims (5)
1. method of producing peanut beverage, it may further comprise the steps:
Peanut is toasted;
Shelled peanut is removed scarlet;
Shelled peanut and pure water are together carried out defibrination;
Add protease and carry out enzymolysis;
Filter and obtain filtrating;
Filtrating is allocated; With carry out homogeneous, thereby obtain peanut beverage.
2. method according to claim 1 is characterized in that, described enzymolysis is that the protease that under 55 ℃ of conditions, adds the 16-30U/g peanut carried out enzymolysis 30-50 minute.
3. method according to claim 2; It is characterized in that; Described allotment comprises: add 3% oligosaccharide syrup, pure water at filtrating liquid, the xanthans that adds concentration 2/0,000 is with carboxymethyl cellulose-wherein xanthans accounts for 1/2, and finally to make soluble solid be 5-10% through adjusting amount of water; Balanced albumen sugar, sorbierite, each 0.05-0.1/ ten thousand of xylitol of adding utilizes 10% sodium carbonate to adjust pH value and is 6.7-7.0.
4. according to claim 1 or 3 described methods, it is characterized in that further comprising the steps of:
Take off vapour to obtaining peanut beverage behind the homogeneous;
The peanut beverage that will take off behind the vapour carries out canned;
Peanut beverage after canned is carried out sterilization; With the canned peanut beverage after the sterilization is cooled off.
5. method according to claim 4 is characterized in that, described baking is under 90 ℃ of conditions, to stir baking 20 minutes; The amount of purified water that in said defibrination step, adds is 2-5 a times of shelled peanut; Said filtration is to filter through 40 keevil frame filters; Said homogeneous is under the pressure of 30-35MPa, to carry out; The described vapour that takes off is under the vacuum condition of normal temperature 75mm mercury column, to take off vapour 20 minutes; Described sterilization is under 121 ℃ of conditions sterilization 20-30 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110250251A CN102326627A (en) | 2011-08-23 | 2011-08-23 | Method for producing peanut beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110250251A CN102326627A (en) | 2011-08-23 | 2011-08-23 | Method for producing peanut beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102326627A true CN102326627A (en) | 2012-01-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110250251A Pending CN102326627A (en) | 2011-08-23 | 2011-08-23 | Method for producing peanut beverage |
Country Status (1)
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| CN (1) | CN102326627A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068124A (en) * | 2013-03-26 | 2014-10-01 | 沭阳县苏合农产品销售专业合作联社 | Preparation method for peanut milk beverage |
| CN104782773A (en) * | 2015-04-14 | 2015-07-22 | 山东金豆子花生制品有限公司 | Preparing method for composite peanut milk |
| CN105028651A (en) * | 2015-06-27 | 2015-11-11 | 沈阳工学院 | Processing method for strong-flavor peanut milk |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| CN107079991A (en) * | 2017-04-19 | 2017-08-22 | 南昌大学 | A kind of self-emulsifying steady production method of fortification peanut milk |
| CN107156309A (en) * | 2017-04-19 | 2017-09-15 | 南昌大学 | A kind of compound peanut beverage for refinement method production of clashing |
| CN115211469A (en) * | 2021-04-16 | 2022-10-21 | 王建波 | Low-sugar healthy almond composite protein beverage |
-
2011
- 2011-08-23 CN CN201110250251A patent/CN102326627A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068124A (en) * | 2013-03-26 | 2014-10-01 | 沭阳县苏合农产品销售专业合作联社 | Preparation method for peanut milk beverage |
| CN104782773A (en) * | 2015-04-14 | 2015-07-22 | 山东金豆子花生制品有限公司 | Preparing method for composite peanut milk |
| CN105028651A (en) * | 2015-06-27 | 2015-11-11 | 沈阳工学院 | Processing method for strong-flavor peanut milk |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| US11533927B2 (en) | 2016-03-14 | 2022-12-27 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| CN107079991A (en) * | 2017-04-19 | 2017-08-22 | 南昌大学 | A kind of self-emulsifying steady production method of fortification peanut milk |
| CN107156309A (en) * | 2017-04-19 | 2017-09-15 | 南昌大学 | A kind of compound peanut beverage for refinement method production of clashing |
| CN115211469A (en) * | 2021-04-16 | 2022-10-21 | 王建波 | Low-sugar healthy almond composite protein beverage |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120125 |