CN102370007A - Processing method for fruity peanut milk - Google Patents
Processing method for fruity peanut milk Download PDFInfo
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- CN102370007A CN102370007A CN2010102555590A CN201010255559A CN102370007A CN 102370007 A CN102370007 A CN 102370007A CN 2010102555590 A CN2010102555590 A CN 2010102555590A CN 201010255559 A CN201010255559 A CN 201010255559A CN 102370007 A CN102370007 A CN 102370007A
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- processing method
- peanut
- emulsion
- fruity
- peanut emulsion
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Abstract
The present invention discloses a processing method for fruity peanut milk. The processing method of the present invention comprises the following technical scheme: peanut kernels and cashews are soaked in a weak base solution, and then crushed and grinded into pulp; the separated peanut residue is subjected to treatments of washing by water, stirring and separation 2-3 times, the resulting filtrate from a plurality of the treatments are uniformly mixed to obtain a peanut milk solution; the peanut milk solution is heated, and the foam is removed; a sweeting agent, a thickening agent and an emulsifying agent are added to the boiled peanut milk solution to carry out homogenizing, then a can filling treatment is performed.
Description
Technical field:
The invention relates to a kind of preparation method of beverage, the processing method of a kind of fruity peanut emulsion of more specifically saying so.
Background technology:
The processing of peanut emulsion is generally used peanut, water according to a certain percentage, adds sucrose fatty ester, white granulated sugar.Preparation technology comprises: the peanut preliminary treatment, bake, peel, grinding and emulsification, homogeneous, canned finished product.
Summary of the invention:
At weak immersion in the solution, the pulverizing defibrination of subtracting, the peanut dregs of separating, water wash to stir and separate 2--3 time shelled peanut, cashew nut, and the merging mixing of will repeatedly filtrating is the peanut emulsion, and the peanut emulsion is heated, and skims foam.Add sweetener, thickener, emulsifying agent in the peanut emulsion after boiling and carry out homogeneous, tinning.
The present invention realizes through following technical scheme:
Softening.Shelled peanut, cashew nut that screening is good wash, and subtract solution a little less than putting into and soak, cross the elimination soak.
Defibrination.With groundnut kernel powder comminution slurry, subtract solution a little less than adding during defibrination.
Separate.The peanut dregs of separating washes stirring repeatedly with hot water and separates the pH value with the adjustment emulsion.
Sterilization.The peanut emulsion is heated to 95 ℃ and kept 2 minutes, can reaches the purpose of sterilization and sterilization.
Homogeneous.Carry out homogeneous after adding sweetener, thickener, emulsifying agent in the peanut emulsion after boiling, homogenizing temperature is 80 ℃, homogenizing time 15 minutes.
The specific embodiment:
1, good 10 kilograms of shelled peanuts, 1 kilogram in the cashew nut of screening; Subtract solution (the pH value is 8 sodium bicarbonate solution) a little less than the capacity;
2, shelled peanut, cashew nut water are eluriated clean, removed impurity, subtract solution a little less than putting into and soak and cross the elimination soak after 6 hours, change new alkali lye, add gesture to boiling back after the elimination soak.
3, with fiberizer the groundnut kernel powder comminution is starched, 0.05 millimeter in mill crack is so that produce the same even suspension micelle of natural cow's milk.Add during defibrination 150 kilograms 80 ℃ a little less than subtract solution.
4, the peanut dregs of separating stirs separation with the flushing of the water more than 80 ℃, carries out 2--3 time repeatedly, makes every effort to water soluble protein remaining in the slag is extracted, to improve the quality and the utilization rate of peanut emulsion.The merging mixing of will repeatedly filtrating is the peanut emulsion, and this moment, the pH value of emulsion was approximately 7.
5,,, temperature skims foam when bubbling when reaching 80 ℃, little the boiling of liquid level with peanut emulsion heating.When temperature reaches 95 ℃, when liquid level rolls, kept 2 minutes, can reach the purpose of sterilization and sterilization.
6, add sweetener 200 grams, thickener 150 grams, emulsifying agent 200 grams in the peanut emulsion after boiling, carry out homogeneous then, homogenizing temperature is 80 ℃, homogenizing time 15 minutes.Tinning immediately behind the homogeneous.
Claims (8)
1. the processing method of fruity peanut emulsion is characterized in that: subtract softening after defibrination in the solution, separation, sterilization, homogeneous a little less than formula material is placed on and form.
2. the processing method of fruity peanut emulsion, it is characterized in that: formula material is 10 kilograms of shelled peanuts, 1 kilogram in cashew nut.
3. the processing method of fruity peanut emulsion is characterized in that: a little less than to subtract solution be that the pH value is 8 sodium bicarbonate solution.
4. the processing method of fruity peanut emulsion is characterized in that: softening be with formula material with a little less than subtracted solution soaking 6 hours.
5. the processing method of fruity peanut emulsion is characterized in that: defibrination with fiberizer with groundnut kernel powder comminution slurry, 0.05 millimeter in mill crack, add during defibrination 150 kilograms 80 ℃ a little less than subtract solution.
6. the processing method of fruity peanut emulsion, it is characterized in that: separation is with the peanut dregs of separating, and stirs with the flushing of the water more than 80 ℃ and separates, and carries out 2--3 time repeatedly, and the merging mixing of will repeatedly filtrating is the peanut emulsion, and the pH value of emulsion is approximately 7.
7. the processing method of fruity peanut emulsion, it is characterized in that: sterilization is that the peanut emulsion is heated to 95 ℃, keeps 2 minutes.
8. the processing method of fruity peanut emulsion is characterized in that: homogeneous is to add sweetener 200 grams, thickener 150 grams, emulsifying agent 200 grams in the peanut emulsion after boiling, and temperature is reduced to 80 ℃ then, keeps 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102555590A CN102370007A (en) | 2010-08-10 | 2010-08-10 | Processing method for fruity peanut milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102555590A CN102370007A (en) | 2010-08-10 | 2010-08-10 | Processing method for fruity peanut milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102370007A true CN102370007A (en) | 2012-03-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102555590A Pending CN102370007A (en) | 2010-08-10 | 2010-08-10 | Processing method for fruity peanut milk |
Country Status (1)
| Country | Link |
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| CN (1) | CN102370007A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
-
2010
- 2010-08-10 CN CN2010102555590A patent/CN102370007A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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Legal Events
| Date | Code | Title | Description |
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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: 20120314 |