CN103749712A - Preparation method of natural peanut milk - Google Patents
Preparation method of natural peanut milk Download PDFInfo
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- CN103749712A CN103749712A CN201410043063.5A CN201410043063A CN103749712A CN 103749712 A CN103749712 A CN 103749712A CN 201410043063 A CN201410043063 A CN 201410043063A CN 103749712 A CN103749712 A CN 103749712A
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Abstract
The invention discloses a preparation method of natural peanut milk. The preparation method comprises the following steps: selecting raw materials, removing impurities, and cleaning; soaking; pulping; grinding; heating and homogenizing; filtering; preparing a mixed solution; blending; homogenizing; filling and sealing; sterilizing, cooling and checking. The preparation method has the characteristics as follows: the natural peanut milk fully contains effective ingredients in the raw materials through the grinding and homogenizing processes, is fine and mellow in mouth feel through the filtering process, does not have the astringent aromas of peanuts, and is stable, moderate in sweetness, reliable and healthy.
Description
Technical field
The invention belongs to a kind of food processing field, be specifically related to a kind of preparation method of natural flowers lactogenesis.
Background technology
Peanut, another name peanut, peanut, have strengthening the spleen and stomach, regulate the flow of vital energy and lead to the effects such as newborn.Proverb is said " often eat the health of peanut energy, eaten peanut and do not thought meat or fish ", it serves to show the height of its nutritive value.The protein content of peanut is 25～30%, is only second to soybean, and higher than sesame, rape and cottonseed, similar with red meat.Eight seed amino acids that peanut protein contains needed by human, arginine content is higher than other nut, and biological value is higher than soybean.Peanut is fatty 43～55%, more than 75% is wherein unrighted acid, and monounsaturated fatty acids content is more than 50%, containing cholesterol.Shelled peanut contains 10～13% carbohydrate, and wherein approximately 6% is that SNSP and 2% is Soluble Fiber.Peanut contains multivitamin, wherein ties up E, and the content of folic acid is very abundant.Peanut inorganic salt content accounts for 3%, is rich in the elements such as the copper that is difficult to obtain from other food, magnesium, potassium, calcium, zinc, iron, selenium, iodine.Peanut is rich in the vegetable active chemicals such as phytosterol, resveratrol, isoflavones, antioxidant, has important health-care effect.In peanut, contain than soybean ANFs still less, raffinose and content of stachyose are only equivalent to 1/7 of soybean protein, absorption more easy to digest.Peanut soluble protein and nitrogen soluble index (NSL) height, adds and can play the effect that improves food quality, condensed food nutrition and improve local flavor as auxiliary material, is the outstanding substitute of newborn carnivorous thing.If edible a certain amount of peanut in meals meals every day, when a large amount of albumen, fat and energy are provided, reduce the absorption of meals saturated fat and increase unrighted acid, greatly promote phytoprotein, dietary fiber, vitamin E, these absorptions to healthy and helpful nutrient such as folic acid, potassium, magnesium, zinc, calcium, thus structure and the quality of meals improved.Often edible peanut can substitution of refined cereal and meat product, can be used as the substitute of the low nutriment of high fat.Release the research of university from sufferings and find, peanut meals can the higher edible happy grading system of long term maintenance.Visible, peanut is made to beverage, people just can absorb the nutritional labeling of peanut whenever and wherever possible.
Beverage is the best carrier of nutritional labeling.Peanut emulsion is a kind of quality drinks of making by peanut processing, nutritious, is easy to digest and assimilate, and has very high health care food therapy value.Current existing peanut emulsion kind is single, and quality is unstable, the easy matter of crossing, and kind is abundant not.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of natural flowers lactogenesis, a kind of quality stability, security, reliable, moderate, the healthy peanut beverage of sugariness are provided.
The preparation method's of a kind of natural flowers lactogenesis of the present invention technical scheme is achieved in that
A kind of preparation method of natural flowers lactogenesis realizes by following steps:
Then and fully wash with circulating water (1) raw material selection, impurity elimination, cleaning: select full grains, without going rotten, without the shelled peanut of insect pest, discard impurity;
(2) soak: add the water of 3 times of material qualities, temperature is 60～70 ℃, heat-insulation soaking 6～8h;
(3) making beating: add the water of 2 times of material qualities and 0.01% NaHCO
3in beater, stir into graininess;
(4) levigate: to the water that adds 7 times of material qualities in granular material, to mix No. 2 colloid mills of rear mistake;
(5) heating, homogeneous: all pulpous state feed liquids are added to the water of 5 times of material qualities, be heated to 75～80 ℃ after mixing, then homogeneous 2 times under the pressure of 20～25MPa and 25～36MPa respectively;
(6) filter: after homogeneous feed liquid 150 eye mesh screens are filtered, obtain juice;
(7) sucrose fatty ester, glycerin monostearate, sodium carboxymethylcellulose, white granulated sugar are dry mixed evenly, then put into water heating for dissolving, be made into 50～60% solution, boil after 3～5min, cross 200 mesh sieves and filter, make mixed liquor;
(8) allotment: mixed liquor is added in juice, mix, make mixed liquor;
(9) homogeneous: by above-mentioned mixed liquor homogeneous 2 times under 25～36MPa pressure, homogenizing temperature is 75～80 ℃;
(10) filling, sealing: adopt hot filling, control centre's temperature is more than 70 ℃, and net content is 250g;
(11) sterilization, cooling, check: at 121 ℃ of sterilization 15min, segmentation is cooled to room temperature, is finished product through after the assay was approved.
In water in step (2), contain 1%NaHCO
3.
The sucrose-fatty ester concentration of the natural flowers lactogenesis preparing is 0.25%, red tristerin concentration is 0.2%, sodium carboxymethylcellulose concentration is 0.10%.
The white granulated sugar addition of the natural flowers lactogenesis preparing is 8%.
Compared with prior art, the present invention has the following advantages: the inventive method is ground oar and homogenization by employing, makes product fully contain the active ingredient in raw material; By filtering technique, make product inlet exquisiteness, aromatic, and without the puckery fragrance of peanut; Product of the present invention is stable, sugariness is moderate, reliable, healthy.
The specific embodiment
Embodiment 1
A kind of preparation method of natural flowers lactogenesis realizes by following steps:
Then and fully wash with circulating water (1) raw material selection, impurity elimination, cleaning: select full grains, without going rotten, without 300 parts of the shelled peanuts of insect pest, discard impurity;
(2) soak: add and contain 1%NaHCO
3900 parts, water, temperature is 60 ℃, heat-insulation soaking 8h;
(3) making beating: add the NaHCO that contains 0.01%
3600 parts, water in beater, stir into graininess;
(4) levigate: in granular material, to add 2100 parts of water, mix No. 2 colloid mills of rear mistake;
(5) heating, homogeneous: all pulpous state feed liquids are added to 1500 parts of water, be heated to 75 ℃ after mixing, then homogeneous 2 times under the pressure of 20MPa and 36MPa respectively;
(6) filter: after homogeneous feed liquid 150 eye mesh screens are filtered, obtain juice;
(7) 14.5 parts of sucrose fatty esters, 11.4 parts of glycerin monostearates, 5.7 portions of sodium carboxymethylcelluloses, white granulated sugars are done to 450 parts and are mixed even, then put into water heating for dissolving, be made into 50% solution, boil after 3min, cross 200 mesh sieves and filter, make mixed liquor;
(8) allotment: mixed liquor is added in juice, mix, test sugared concentration, adding sugar to make sugared concentration is 8%, makes mixed liquor;
(9) homogeneous: by above-mentioned mixed liquor homogeneous 2 times under 36MPa pressure, homogenizing temperature is 75 ℃;
(10) filling, sealing: adopt hot filling, control centre's temperature is more than 70 ℃, and net content is 250g;
(11) sterilization, cooling, check: at 121 ℃ of sterilization 15min, segmentation is cooled to room temperature, is finished product through after the assay was approved.
Embodiment 2
A kind of preparation method of natural flowers lactogenesis realizes by following steps:
Then and fully wash with circulating water (1) raw material selection, impurity elimination, cleaning: select full grains, without going rotten, without 320 parts of the shelled peanuts of insect pest, discard impurity;
(2) soak: add and contain 1%NaHCO
3960 parts, water, temperature is 65 ℃, heat-insulation soaking 7h;
(3) making beating: add the NaHCO that contains 0.01%
3640 parts, water in beater, stir into graininess;
(4) levigate: in granular material, to add 2240 parts of water, mix No. 2 colloid mills of rear mistake;
(5) heating, homogeneous: all pulpous state feed liquids are added to 1600 parts of water, be heated to 78 ℃ after mixing, then homogeneous 2 times under the pressure of 23MPa and 30MPa respectively;
(6) filter: after homogeneous feed liquid 150 eye mesh screens are filtered, obtain juice;
(7) dry to 14 parts of sucrose fatty esters, 11 parts of glycerin monostearates, 5.5 parts of sodium carboxymethylcelluloses, white granulated sugar 440 parts are mixed even, then put into water heating for dissolving, be made into 55% solution, boil after 4min, cross 200 mesh sieves and filter, make mixed liquor;
(8) allotment: mixed liquor is added in juice, mix, test sugared concentration, adding sugar to make sugared concentration is 8%, makes mixed liquor;
(9) homogeneous: by above-mentioned mixed liquor homogeneous 2 times under 30MPa pressure, homogenizing temperature is 78 ℃;
(10) filling, sealing: adopt hot filling, control centre's temperature is more than 70 ℃, and net content is 250g;
(11) sterilization, cooling, check: at 121 ℃ of sterilization 15min, segmentation is cooled to room temperature, is finished product through after the assay was approved.
Embodiment 3
A kind of preparation method of natural flowers lactogenesis realizes by following steps:
Then and fully wash with circulating water (1) raw material selection, impurity elimination, cleaning: select full grains, without going rotten, without 350 parts of the shelled peanuts of insect pest, discard impurity;
(2) soak: add and contain 1%NaHCO
31050 parts, water, temperature is 70 ℃, heat-insulation soaking 6h;
(3) making beating: add the NaHCO that contains 0.01%
3700 parts, water in beater, stir into graininess;
(4) levigate: in granular material, to add 2450 parts of water, mix No. 2 colloid mills of rear mistake;
(5) heating, homogeneous: all pulpous state feed liquids are added to 1750 parts of water, be heated to 80 ℃ after mixing, then homogeneous 2 times under the pressure of 25MPa and 28MPa respectively;
(6) filter: after homogeneous feed liquid 150 eye mesh screens are filtered, obtain juice;
(7) dry to 15 parts of sucrose fatty esters, 12 parts of glycerin monostearates, 6 parts of sodium carboxymethylcelluloses, white granulated sugar 480 parts are mixed even, then put into water heating for dissolving, be made into 60% solution, boil after 5min, cross 200 mesh sieves and filter, make mixed liquor;
(8) allotment: mixed liquor is added in juice, mix, test sugared concentration, adding sugar to make sugared concentration is 8%, makes mixed liquor;
(9) homogeneous: by above-mentioned mixed liquor homogeneous 2 times under 25MPa pressure, homogenizing temperature is 80 ℃;
(10) filling, sealing: adopt hot filling, control centre's temperature is more than 70 ℃, and net content is 250g;
(11) sterilization, cooling, check: at 121 ℃ of sterilization 15min, segmentation is cooled to room temperature, is finished product through after the assay was approved.
The foregoing is only preferred embodiment of the present invention, not in order to limit essence technology contents scope of the present invention, essence technology contents of the present invention is to be broadly defined in the claim scope of application, any technology entity or method that other people complete, if defined identical with the claim scope of application, also or a kind of change of equivalence, all by being regarded as, be covered by among this claim scope.
Claims (4)
1. a preparation method for natural flowers lactogenesis, is characterized in that, comprises the following steps:
Then and fully wash with circulating water (1) raw material selection, impurity elimination, cleaning: select full grains, without going rotten, without the shelled peanut of insect pest, discard impurity;
(2) soak: the water of 3 times of material qualities, temperature is 60～70 ℃, heat-insulation soaking 6～8h;
(3) making beating: add the water of 2 times of material qualities and 0.01% NaHCO
3in beater, stir into graininess;
(4) levigate: to the water that adds 7 times of material qualities in granular material, to mix No. 2 colloid mills of rear mistake;
(5) heating, homogeneous: all pulpous state feed liquids are added to the water of 5 times of material qualities, be heated to 75～80 ℃ after mixing, then homogeneous 2 times under the pressure of 20～25MPa and 25～36MPa respectively;
(6) filter: after homogeneous feed liquid 150 eye mesh screens are filtered, obtain juice;
(7) sucrose fatty ester, glycerin monostearate, sodium carboxymethylcellulose, white granulated sugar are dry mixed evenly, then put into water heating for dissolving, be made into 50～60% solution, boil after 3～5min, cross 200 mesh sieves and filter, make mixed liquor;
(8) allotment: mixed liquor is added in juice, mix, make mixed liquor;
(9) homogeneous: by above-mentioned mixed liquor homogeneous 2 times under 25～36MPa pressure, homogenizing temperature is 75～80 ℃;
(10) filling, sealing: adopt hot filling, control centre's temperature is more than 70 ℃, and net content is 250g;
(11) sterilization, cooling, check: at 121 ℃ of sterilization 15min, segmentation is cooled to room temperature, is finished product through after the assay was approved.
2. the preparation method of a kind of natural flowers lactogenesis as claimed in claim 4, is characterized in that, in the water in step (2), contains 1%NaHCO
3.
3. the preparation method of a kind of natural flowers lactogenesis as claimed in claim 4, is characterized in that, the sucrose-fatty ester concentration of the natural flowers lactogenesis preparing is 0.25%, red tristerin concentration is 0.2%, sodium carboxymethylcellulose concentration is 0.10%.
4. the preparation method of a kind of natural flowers lactogenesis as claimed in claim 4, is characterized in that, the white granulated sugar addition of the natural flowers lactogenesis preparing is 8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410043063.5A CN103749712A (en) | 2014-01-29 | 2014-01-29 | Preparation method of natural peanut milk |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410043063.5A CN103749712A (en) | 2014-01-29 | 2014-01-29 | Preparation method of natural peanut milk |
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| CN103749712A true CN103749712A (en) | 2014-04-30 |
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| CN201410043063.5A Pending CN103749712A (en) | 2014-01-29 | 2014-01-29 | Preparation method of natural peanut milk |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249101A (en) * | 2015-10-23 | 2016-01-20 | 晏平牯 | Fresh peanut protein beverage |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102047965A (en) * | 2009-10-27 | 2011-05-11 | 天津市恒安食品有限公司 | Peanut milk beverage and workmanship thereof |
| CN102461672A (en) * | 2010-11-12 | 2012-05-23 | 姜先梅 | Peanut milk processing method |
| CN103040063A (en) * | 2012-12-31 | 2013-04-17 | 吐鲁番金澳果业有限公司 | Red date and peanut coat compound beverage and preparation method thereof |
| CN103444874A (en) * | 2013-05-23 | 2013-12-18 | 河北农业大学 | Pleurotus eryngii and peanut composite vegetable protein beverage and production method thereof |
-
2014
- 2014-01-29 CN CN201410043063.5A patent/CN103749712A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102047965A (en) * | 2009-10-27 | 2011-05-11 | 天津市恒安食品有限公司 | Peanut milk beverage and workmanship thereof |
| CN102461672A (en) * | 2010-11-12 | 2012-05-23 | 姜先梅 | Peanut milk processing method |
| CN103040063A (en) * | 2012-12-31 | 2013-04-17 | 吐鲁番金澳果业有限公司 | Red date and peanut coat compound beverage and preparation method thereof |
| CN103444874A (en) * | 2013-05-23 | 2013-12-18 | 河北农业大学 | Pleurotus eryngii and peanut composite vegetable protein beverage and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 任亚梅等: "花生乳稳定性研究", 《西北农林科技大学学报(自然科学版)》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249101A (en) * | 2015-10-23 | 2016-01-20 | 晏平牯 | Fresh 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: 20140430 |