CN103098893A - Making process of peanut and walnut milk compound protein beverage - Google Patents
Making process of peanut and walnut milk compound protein beverage Download PDFInfo
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- CN103098893A CN103098893A CN 201110360395 CN201110360395A CN103098893A CN 103098893 A CN103098893 A CN 103098893A CN 201110360395 CN201110360395 CN 201110360395 CN 201110360395 A CN201110360395 A CN 201110360395A CN 103098893 A CN103098893 A CN 103098893A
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Abstract
The invention discloses a making process of a peanut and walnut milk compound protein beverage. The making process is characterized in that the peanut and walnut milk compound protein beverage contains 2-4 % of peanut kernels, 1-3% of walnut kernels, 4-6% of cane sugar, 0.4-0.6% of whole milk powder, 0.2-0.3% of emulsifier stabilizer, 0.02-0.05% of sodium bicarbonate, 0.02-0.04% of sodium tripolyphosphate, a proper amount of essence and the balance being purified water. The peanut and walnut milk compound protein beverage provided by the invention is complete in color, flavor and taste, pure in flavor and excellent in taste and has the special taste and flavor of peanuts, walnuts and milk; meanwhile, the peanuts, the walnuts and the milk powder are mixed into the same product, so that the nutritional ingredients of the peanuts, the walnuts and the milk powder supplement each other to give full play to functions; and the peanut and walnut milk compound protein beverage is a good natural health care item.
Description
Technical field
The present invention relates to food technology field, specifically a kind of manufacture craft of peanut kernel milk composite protein beverage.
Background technology
At present, China's beverage output is with 20% above speed increase, but a year consumption figure is only 17.5 kilograms per capita, be the world per capita year consumption figure 1/3rd, and the occupancy volume of peach-pit peach milk beverage is also very little, and therefore good development potentiality is arranged.And shelled peanut, walnut kernel, milk powder are rich in protein, amino acid, fat, vitamin and needed by human body several mineral materials, trace element, are the desirable feedstock of preparation nutrient health-care beverage.But owing to being rich in the unrighted acids such as linoleic acid, leukotrienes, the moisture in beverage is high in addition, and easily oxidative rancidity, produce harmful components, directly has influence on the effect of product; Grease and protein content are high, and it is bad that Recipe solves, and cause easily that the beverage taste is dull, color and luster is dim, beverage layering, fat floating, albumen precipitation and rotten problem.Now also there is no walnut, peanut, whole milk powder is the composite protein beverage of raw material development and production.
Summary of the invention
Purpose of the present invention is for above-mentioned existing problems, in strict accordance with relevant national standard, adopts vacuum deaeration, vacuum canned, has solved the guarantee the quality problem of problem of beverage oxidative rancidity and beverage; By the research of emulsion stabilizer composition research and sterilization process, to develop and both meet the organic food requirement, stable emulsifying is good composite natural emulsified stabilizing agent again, solves beverage layering, fat floating, albumen precipitation problem.Thereby provide the manufacture craft that a kind of color and luster take walnut, sucrose and honey as raw material is tender in vain, grow the organic core peach-pit peach milk beverage of the good stable uniform of smell.
The object of the present invention is achieved like this: walnut beverage contains and it is characterized in that containing shelled peanut 2-4%, walnut kernel 1-3%, sucrose 4-6%, whole milk powder 4-6 ‰, emulsifying agent stabilizing agent 2-3 ‰, sodium acid carbonate 0.2-0.5 ‰, sodium phosphate trimer 0.2-0.4 ‰, essence is appropriate, the pure water surplus.Wherein said emulsifying agent stabilizing agent is by glycerin monostearate, polyglycereol ester fat acid ester, sucrose ester fat acid ester, and microcrystalline cellulose, carragheen, sodium alginate is composite forms.
The manufacture craft of above-mentioned peanut kernel milk composite protein beverage is, walnut peeling is taken off the benevolence skin, shelled peanut through baking take off the benevolence skin and detect mildew and rot, breathe out and to lose benevolence, filtration is slagged tap through roughly grinding, slurries are filtered to get in the colloid mill fine grinding, then add in proportion sucrose, emulsion stabilizer etc. in filtering good slurries, through high-pressure homogeneous, vacuum deaeration, can, high temperature pasteurize or ultra high temperature short time sterilization, can get finished product again.End product quality meets relative national standards.
The character of kind of benevolence is determining the key factor in process, i.e. the emulsifying effectiveness of the color, smell and taste of the oxygen barrier condition of the loss of the fineness of slurries, protein, beverage and deoxidation effect and beverage and ester class, and wherein the fineness of slurries depends on filtration order number; The loss of protein is relevant with the situation of being heated of material in process; Oxygen barrier condition and the deoxidation effect of beverage depends on time that material contacts with air and the vacuum of vacuum outgas; The emulsifying effectiveness of the color, smell and taste of beverage and ester class depends on formula, processing condition and sterilization conditions.Draw by a large amount of experiments: filtering the order number is the 30-100 order, and the heating temperature 60-80 of material ℃, homogenization pressure is 45-58Mpa, and the vacuum of vacuum outgas is 0.04-0.09Mpa, sterilization conditions be 115-121 ℃ 20 minutes.
Walnut walnut beverage color and luster of the present invention is tender white, stable uniform, and the walnut local flavor is pure, has simultaneously the characteristic flavour of honey, and mouthfeel is good.Process design is reasonable in addition, and flow process is unobstructed, makes it to have the wide potentiality of industrialized development.Product quality reaches national organic food standards, the future thrust that meets food industries, simultaneously because honey and walnut with equivalent integrate in a kind of product, both nutritional labelings are complemented each other, given full play to, be a kind of natural nutrition health beverages, therefore on beverage market, the stronger market competitiveness will be arranged.
Concrete enforcement:
Below in conjunction with embodiment, the present invention is done further auspicious stating:
Embodiment 1: with the walnut kernel 1-3 kilogram that shells through take off the benevolence skin detect mildew and rot, breathe out and lose benevolence, shelled peanut 2-4 kilogram, through toasting, take off the benevolence skin, and detect mildew and rot, breathe out lose benevolence after, roughly grind 200 orders filter slag tap, colloid mill fine grinding 100 orders filter to get slurries, then will filter good slurry agitation and be heated to 60-80 ℃, add in proportion sucrose 400-600g, whole milk powder 400-600 gram, emulsifying agent stabilizing agent 200-300 gram, sodium acid carbonate 20-50 gram, sodium phosphate trimer 20-40 gram, appropriate 50 milliliters of essence, the pure water surplus., 0.04-0.09Mpa vacuum deaeration high-pressure homogeneous through 45-58Mpa again, can, 121 ℃ of high temperature pasteurizes in 15 minutes or ultra high temperature short time sterilization, can get finished product, the beverage color and luster is tender white, stable uniform, without beverage layering, fat floating, albumen precipitation, the walnut local flavor is pure, characteristic flavour of while, and mouthfeel is good.
embodiment 2: with 2 kilograms of the walnut kernel that shells, 3 kilograms of shelled peanuts, through taking off the benevolence skin, and detect mildew and rot, after benevolence is lost in the Kazakhstan, slag tap through roughly grinding 100 orders filtrations, colloid mill fine grinding 100 orders filter to get slurries, then will filter good slurry agitation and be heated to 60-80 ℃, whole milk powder 400-600 gram in proportion, emulsifying agent stabilizing agent 300 grams, sodium acid carbonate 30 grams, sodium phosphate trimer 20 grams, appropriate 50 milliliters of essence, the pure water surplus, high-pressure homogeneous through 45-58Mpa again, 0.04-0.09Mpa vacuum deaeration, can, 121 ℃ of high temperature pasteurizes in 15 minutes or ultra high temperature short time sterilization, can gets finished product, the beverage color and luster is tender white, stable uniform, without the beverage layering, fat floating, albumen precipitation, the walnut local flavor is pure, characteristic flavour of while, mouthfeel is good.
Claims (6)
1. the peanut kernel milk composite protein beverage, is characterized in that containing shelled peanut 2-4%, walnut kernel 1-3%, sucrose 4-6%, whole milk powder 4-6 ‰, emulsifying agent stabilizing agent 2-3 ‰, sodium acid carbonate 0.2-0.5 ‰, sodium phosphate trimer 0.2-0.4 ‰, essence is appropriate, the pure water surplus.
2. require described beverage according to right 1, it is characterized in that described naturally occurring emulsifying agent stabilizing agent is by glycerin monostearate, polyglycereol ester fat acid ester, sucrose ester fat acid ester, microcrystalline cellulose, carragheen, sodium alginate is composite forms.
3. the manufacture craft of the compound composite protein beverage of peanut kernel milk, it is characterized in that walnut, peanut are shelled, take off the benevolence skin and detect mildew and rot, breathe out lose benevolence after, the filtration of 30-50 order is slagged tap through roughly grinding, colloid mill fine grinding 80-100 order filters to get slurries, then add in proportion sucrose and natural emulsified stabilizing agent etc. in filtering good slurries, through high-pressure homogeneous, vacuum deaeration, can, high temperature pasteurize or ultra high temperature short time sterilization, can get finished product again.
4. end product quality meets relative national standards.
5. require described preparation method according to right 3, it is characterized in that material through 0.04-0.09Mpa vacuum deaeration processing, the processing condition of material is temperature of charge 60-80 ℃, homogenizer pressure 45-58Mpa second homogenate.
6. require described preparation method according to right 3, it is characterized in that high temperature pasteurize condition is 115-121 ℃ of insulation 20 minutes, the ultra high temperature short time sterilization condition is 131-143 ℃ of 4-6S.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110360395 CN103098893A (en) | 2011-11-15 | 2011-11-15 | Making process of peanut and walnut milk compound protein beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110360395 CN103098893A (en) | 2011-11-15 | 2011-11-15 | Making process of peanut and walnut milk compound protein beverage |
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| CN103098893A true CN103098893A (en) | 2013-05-15 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462154A (en) * | 2013-08-14 | 2013-12-25 | 安徽禾粒源食品有限公司 | Vegetable protein beverage with complex formulation of walnut and peanut |
| CN104430901A (en) * | 2014-12-22 | 2015-03-25 | 石家庄市兄弟伊兰食品配料有限公司 | Compound emulsion stabilizer and application and use thereof |
| CN104738185A (en) * | 2014-10-21 | 2015-07-01 | 广州王老吉大健康产业有限公司 | Novel walnut milk beverage and preparation method thereof |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| CN107279645A (en) * | 2017-08-02 | 2017-10-24 | 刘杏芳 | A kind of corm dry goods beverage and production technology |
| CN107410492A (en) * | 2017-04-19 | 2017-12-01 | 南昌大学 | Peanut milk drink prepared by a kind of quenched fusion method of profit |
| CN107568534A (en) * | 2017-09-15 | 2018-01-12 | 李淑存 | Jujube and walnut composite protein beverage processing method |
| CN108112708A (en) * | 2017-12-20 | 2018-06-05 | 洽洽食品股份有限公司 | A kind of nut composite beverage refining process |
| CN108935710A (en) * | 2018-09-21 | 2018-12-07 | 广西皇人食品有限公司 | A kind of walnut-kernel and peanut-kernel milk composite beverage and preparation method thereof |
| CN111149864A (en) * | 2020-01-16 | 2020-05-15 | 宁夏七彩阳光乳业有限公司 | Compound protein beverage and preparation method thereof |
| FR3114941A1 (en) * | 2020-10-12 | 2022-04-15 | Algama | Process for obtaining a milk substitute drink based on microalgae by heat treatment |
| CN114504029A (en) * | 2022-01-13 | 2022-05-17 | 河北养元智汇饮品股份有限公司 | Wolfberry, ginseng and maca walnut milk and preparation method thereof |
-
2011
- 2011-11-15 CN CN 201110360395 patent/CN103098893A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462154B (en) * | 2013-08-14 | 2016-01-06 | 安徽禾粒源食品有限公司 | A kind of walnut and the composite vegetable protein beverage of peanut |
| CN103462154A (en) * | 2013-08-14 | 2013-12-25 | 安徽禾粒源食品有限公司 | Vegetable protein beverage with complex formulation of walnut and peanut |
| CN104738185A (en) * | 2014-10-21 | 2015-07-01 | 广州王老吉大健康产业有限公司 | Novel walnut milk beverage and preparation method thereof |
| CN104430901A (en) * | 2014-12-22 | 2015-03-25 | 石家庄市兄弟伊兰食品配料有限公司 | Compound emulsion stabilizer and application and use thereof |
| CN104430901B (en) * | 2014-12-22 | 2017-08-01 | 石家庄市兄弟伊兰食品配料有限公司 | A kind of compound emulsion stabilizer and its application and usage |
| US11533927B2 (en) | 2016-03-14 | 2022-12-27 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| CN107410492A (en) * | 2017-04-19 | 2017-12-01 | 南昌大学 | Peanut milk drink prepared by a kind of quenched fusion method of profit |
| CN107279645A (en) * | 2017-08-02 | 2017-10-24 | 刘杏芳 | A kind of corm dry goods beverage and production technology |
| CN107568534A (en) * | 2017-09-15 | 2018-01-12 | 李淑存 | Jujube and walnut composite protein beverage processing method |
| CN108112708A (en) * | 2017-12-20 | 2018-06-05 | 洽洽食品股份有限公司 | A kind of nut composite beverage refining process |
| CN108935710A (en) * | 2018-09-21 | 2018-12-07 | 广西皇人食品有限公司 | A kind of walnut-kernel and peanut-kernel milk composite beverage and preparation method thereof |
| CN111149864A (en) * | 2020-01-16 | 2020-05-15 | 宁夏七彩阳光乳业有限公司 | Compound protein beverage and preparation method thereof |
| FR3114941A1 (en) * | 2020-10-12 | 2022-04-15 | Algama | Process for obtaining a milk substitute drink based on microalgae by heat treatment |
| WO2022079362A1 (en) * | 2020-10-12 | 2022-04-21 | Algama | Method for obtaining a microalgae-based milk replacement drink by heat treatment |
| CN114504029A (en) * | 2022-01-13 | 2022-05-17 | 河北养元智汇饮品股份有限公司 | Wolfberry, ginseng and maca walnut milk and preparation method thereof |
| CN114504029B (en) * | 2022-01-13 | 2024-03-01 | 河北养元智汇饮品股份有限公司 | Wolfberry, ginseng and maca walnut milk and preparation method thereof |
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Application publication date: 20130515 |