CN103461504A - Formula for compound peanut solid beverage, and preparation method thereof - Google Patents
Formula for compound peanut solid beverage, and preparation method thereof Download PDFInfo
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- CN103461504A CN103461504A CN201310330997.2A CN201310330997A CN103461504A CN 103461504 A CN103461504 A CN 103461504A CN 201310330997 A CN201310330997 A CN 201310330997A CN 103461504 A CN103461504 A CN 103461504A
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Abstract
The invention belongs to the deep processing field of peanut protein, and provides a formula for compound peanut solid beverage, and a preparation method thereof. The compound peanut solid beverage is composed of low temperature cold-pressed semi-defatted peanut protein flour, mung bean flour, millet flour, peanut shell water-soluble dietary fibers and xylitol. The invention also provides a preparation method for the compound peanut solid beverage. The method comprises the following steps of weighing raw materials, mixing the materials, soaking the above materials in a water solution, grinding the solution with a colloid mill, preparing a solution, homogenizing under a high pressure, and freeze-drying. The compound peanut solid beverage prepared by the method has high protein content. Protein content detected by a Kjeldah method is higher than 40%. The compound peanut solid beverage has comprehensive and balanced nutrition, and can be drunk after being blended with boiling water. Therefore, the compound peanut solid beverage has high protein content, can be dissolved in the boiling water, and is suitable for different crowds. Besides, a production process is simple and can be operated easily, is suitable for industrial production, and has good economic benefits and social benefits.
Description
Technical field
The present invention relates to the peanut food processing technique field, specifically a kind of compound peanut solid beverage formula and preparation method thereof.
Background technology
Peanut is the important oil crops of China and alimentary crop, and the protein of 20%-30% is arranged in shelled peanut, with several important oil crops, compares, and is only second to soybean, and higher than sesame and rape.10% albumin is approximately arranged in peanut protein, all the other 90% are basic protein, it is comprised of arachin and half arachin, 63% be approximately wherein globulin, the 33%th, conarachin, be a kind of plant protein resource of high nutrition, its biological value (BV) is 58, protein tire (PER) be 1, higher than flour and corn, it plays an important role to safeguarding health and early children development.
Peanut protein powder is to utilize high-quality peanut albumen for the refining class nourishment food formed of primary raw material, protein content is high, and contain abundant vitamin A, B, C, E etc., and contain the multiple mineral elements useful to human body such as Ca, P, Fe, Zn, K, particularly in peanut protein, amino acid whose kind and quantity are abundant, essential amino acid accounts for 25% of total amino acid content, 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 raw material of a class.
But existing peanut protein powder mainly be take peanut protein as single raw material, along with the raising of living standards of the people, the requirement of beverage also is tending towards to nutrition and health care and safety.Composite beverage more and more is subject to the people's welcome.
Summary of the invention
The object of the present invention is to provide a kind of compound peanut solid beverage formula and preparation method thereof, more comprehensive nutrition is provided simultaneously, meet crowd's needs of different levels.
For achieving the above object, the present invention realizes by the following technical solutions:
A kind of compound peanut solid beverage formula, it is characterized in that: it is comprised of low-temperature cold pressing semi-defatted peanut albumen powder, mung bean flour, millet powder, peanut shell water-soluble dietary fiber and xylitol, and the mass ratio of described low-temperature cold pressing semi-defatted peanut albumen powder, mung bean flour and millet powder is 2:1:1; Described peanut shell water-soluble dietary fiber and xylitol all account for the mixture that low-temperature cold pressing semi-defatted peanut albumen powder, mung bean flour and millet powder three form gross mass percentage 1%; Described low-temperature cold pressing semi-defatted peanut albumen powder is standby by the low-temperature cold pressing legal system, and in albumen powder, protein content is 46%, fat content is 5%; Described peanut shell water-soluble dietary fiber extracts from peanut shell, and the purity of dietary fiber is for being not less than 86%.
of the present inventiona kind of preparation method of compound peanut solid beverage is characterized in that it includes the following steps of carrying out successively:
A, raw material are weighed: take low-temperature cold pressing semi-defatted peanut albumen powder, mung bean flour and millet powder, three's mass ratio is 2:1:1;
B, batch mixing: A step low-temperature cold pressing semi-defatted peanut albumen powder, mung bean flour and the millet powder obtained of weighing fully mixed;
C, aqueous solution soaking: the mixture that the B step is obtained is immersed in water;
D, colloid mill defibrination: the mixed liquor that the C step is obtained adopts colloid mill to grind, and is completed into slurry;
E, dosing: add peanut shell water-soluble dietary fiber and xylitol in the slurry obtained in the D step;
F, high-pressure homogeneous: the solution that the E step is obtained homogeneous in high pressure homogenizer;
G, freeze drying: the liquid after F step homogeneous is completed is put into the vacuum freeze drier freeze drying, and drying completes and obtains compound peanut solid beverage.
The preparation method of compound peanut solid beverage of the present invention is characterized in that: the protein content in the albumen powder of low-temperature cold pressing semi-defatted peanut described in the steps A batch mixing is 46%, fat content is 5%; In step C aqueous solution soaking, the mass ratio of described water and mixture is 3:2; In step D dosing, the quality of the described peanut shell water-soluble dietary fiber added accounts for 1% of the raw material gross mass that takes in steps A, and the purity of dietary fiber is for being not less than 86%; The quality of the xylitol added accounts for 1% of the raw material gross mass that takes in steps A; The pressure of the high pressure homogenizer of the high-pressure homogeneous middle employing of step F is 22-25MPa; The vacuum of the vacuum freeze drier adopted in step G freeze drying is 300-400Pa, and temperature is-45 ~ 50 degree.
The compound peanut solid beverage that adopts this method to prepare, protein content is high, Kjeldahls method detects protein content all more than 40%, the comprehensive nutrition equilibrium, drinkable after boiling water reconstitutes, be applicable to different crowds, and production technology is simple to operation, be applicable to suitability for industrialized production, there is good economic benefit and social benefit.Therefore, the present invention has following beneficial effect: protein content is high, be soluble in boiling water, be applicable to different crowds, and production technology is simple to operation, is applicable to suitability for industrialized production, has good economic benefit and social benefit.
The specific embodiment
Embodiment 1:
The protein content that the low-temperature cold pressing legal system is standby is 46%, fat content is in 5% 50 gram semi-defatted peanut albumen powders, 25 gram mung bean flours, 25 gram millet powder are dissolved in 150 gram water after mixing, after soaking a period of time, adopt the colloid mill defibrination, after defibrination is complete, add peanut shell dietary fiber and 1 gram xylitol that 1 gram purity is 86%, by deployed solution homogeneous in homogenizer, the pressure of homogenizer is 22MPa.Homogeneous is put into vacuum freeze drier after finishing, and cryogenic temperature is-45 degree, and vacuum is 400Pa, and freeze drying obtains being applicable to the compound peanut solid beverage that the infant drinks, and it is 41% that Kjeldahls method detects protein content.
Embodiment 2:
The protein content that the low-temperature cold pressing legal system is standby is 46%, fat content is in 5% 50 gram semi-defatted peanut albumen powders, 25 gram mung bean flours, 25 gram millet powder are dissolved in 150 gram water after mixing, after soaking a period of time, adopt the colloid mill defibrination, after defibrination is complete, add peanut shell dietary fiber and 1 gram xylitol that 1 gram purity is 86%, by deployed solution homogeneous in homogenizer, the pressure of homogenizer is 25MPa.Homogeneous is put into vacuum freeze drier after finishing, and cryogenic temperature is-50 degree, and vacuum is 300Pa, and freeze drying obtains being applicable to the compound peanut solid beverage that the infant drinks, and it is 42% that Kjeldahls method detects protein content.
Embodiment 3:
The protein content that the low-temperature cold pressing legal system is standby is 46%, fat content is in 5% 50 gram semi-defatted peanut albumen powders, 25 gram mung bean flours, 25 gram millet powder are dissolved in 150 gram water after mixing, after soaking a period of time, adopt the colloid mill defibrination, after defibrination is complete, add peanut shell dietary fiber and 1 gram xylitol that 1 gram purity is 86%, by deployed solution homogeneous in homogenizer, the pressure of homogenizer is 24MPa.Homogeneous is put into vacuum freeze drier after finishing, and cryogenic temperature is-48 degree, and vacuum is 350Pa, and freeze drying obtains being applicable to the compound peanut solid beverage that the infant drinks, and it is 43% that Kjeldahls method detects protein content.
Claims (3)
1. a compound peanut solid beverage formula, it is characterized in that: it is comprised of low-temperature cold pressing semi-defatted peanut albumen powder, mung bean flour, millet powder, peanut shell water-soluble dietary fiber and xylitol, and the mass ratio of described low-temperature cold pressing semi-defatted peanut albumen powder, mung bean flour and millet powder is 2:1:1; Described peanut shell water-soluble dietary fiber and xylitol all account for the mixture that low-temperature cold pressing semi-defatted peanut albumen powder, mung bean flour and millet powder three form gross mass percentage 1%; Described low-temperature cold pressing semi-defatted peanut albumen powder is standby by the low-temperature cold pressing legal system, and in albumen powder, protein content is 46%, fat content is 5%; Described peanut shell water-soluble dietary fiber extracts from peanut shell, and the purity of dietary fiber is for being not less than 86%.
2. the preparation method of a kind of compound peanut solid beverage according to claim 1 is characterized in that: include the following steps of carrying out successively:
A, raw material are weighed: take low-temperature cold pressing semi-defatted peanut albumen powder, mung bean flour and millet powder, three's mass ratio is 2:1:1;
B, batch mixing: A step low-temperature cold pressing semi-defatted peanut albumen powder, mung bean flour and the millet powder obtained of weighing fully mixed;
C, aqueous solution soaking: the mixture that the B step is obtained is immersed in water;
D, colloid mill defibrination: the mixed liquor that the C step is obtained adopts colloid mill to grind, and is completed into slurry;
E, dosing: add peanut shell water-soluble dietary fiber and xylitol in the slurry obtained in the D step;
F, high-pressure homogeneous: the solution that the E step is obtained homogeneous in high pressure homogenizer;
G, freeze drying: the liquid after F step homogeneous is completed is put into the vacuum freeze drier freeze drying, and drying completes and obtains compound peanut solid beverage.
3. the preparation method of compound peanut solid beverage according to claim 2 is characterized in that: the protein content in the albumen powder of low-temperature cold pressing semi-defatted peanut described in the steps A batch mixing is 46%, fat content is 5%; In step C aqueous solution soaking, the mass ratio of described water and mixture is 3:2; In step D dosing, the quality of the described peanut shell water-soluble dietary fiber added accounts for 1% of the raw material gross mass that takes in steps A, and the purity of dietary fiber is for being not less than 86%; The quality of the xylitol added accounts for 1% of the raw material gross mass that takes in steps A; The pressure of the high pressure homogenizer of the high-pressure homogeneous middle employing of step F is 22-25MPa; The vacuum of the vacuum freeze drier adopted in step G freeze drying is 300-400Pa, and temperature is-45 ~ 50 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310330997.2A CN103461504A (en) | 2013-08-01 | 2013-08-01 | Formula for compound peanut solid beverage, and preparation method thereof |
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| CN201310330997.2A CN103461504A (en) | 2013-08-01 | 2013-08-01 | Formula for compound peanut solid beverage, and preparation method thereof |
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| CN103461504A true CN103461504A (en) | 2013-12-25 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544062A (en) * | 2014-12-23 | 2015-04-29 | 山东世纪春食品有限公司 | Food for special diets for high-blood glucose patients |
| 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 |
| CN105167071A (en) * | 2015-07-15 | 2015-12-23 | 江西省农业科学院 | Production method of high-nutrition compound peanut protein beverage |
| CN105876495A (en) * | 2015-01-26 | 2016-08-24 | 谭攸恒 | Nutritious foods containing sea cucumber compositions as well as preparation method and application thereof |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
-
2013
- 2013-08-01 CN CN201310330997.2A patent/CN103461504A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544062A (en) * | 2014-12-23 | 2015-04-29 | 山东世纪春食品有限公司 | Food for special diets for high-blood glucose patients |
| CN105876495A (en) * | 2015-01-26 | 2016-08-24 | 谭攸恒 | Nutritious foods containing sea cucumber compositions as well as preparation method and application thereof |
| 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 |
| CN105167071A (en) * | 2015-07-15 | 2015-12-23 | 江西省农业科学院 | Production method of high-nutrition compound peanut protein beverage |
| 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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Application publication date: 20131225 |