CN1040730A

CN1040730A - A kind of method of utilizing peanut to make sour milk

Info

Publication number: CN1040730A
Application number: CN89101919A
Authority: CN
Inventors: 纪壮; 陈庆复
Original assignee: Individual
Current assignee: Individual
Priority date: 1989-03-29
Filing date: 1989-03-29
Publication date: 1990-03-28
Also published as: CN1018977B

Abstract

A kind of method of utilizing shelled peanut to make sour milk, with shelled peanut clean defibrination, the bacterium that disappears adds kind of a milk again, fermentation the shelled peanut sour milk.Kind of milk is to add skimmed milk power in defatted milk, makes concentration reach 15～16%, and Bulgarian Lactobacillus and streptococcus thermophilus are inserted in the back, cultivated 24 hours down for 37 ℃ in temperature, peanut yoghourt.

Description

A kind of method of utilizing peanut to make sour milk

The invention belongs to process for preparation of food product.

Peanut is one of food of liking of the mankind.It contains in the general food protein content of mineral matter (iron, calcium, phosphorus) peanut of the vitamin (AEK) that comparatively lacks and needed by human than the high octuple of cow's milk, and is higher 1.5～2 times than thin pork, beef.And be easy to be absorbed.Preparation method such as at present be limited to stir-fry in the processing of peanut group food, boil, salt down, or manufacture the method for serial peanut emulsion goods.

The objective of the invention is to utilize peanut to make sour milk as raw material.

Manufacture method of the present invention is as follows:

One, the processing of shelled peanut: 1 soaks the shelled peanut surface with a lot of soil and microorganism, should clean fully before soaking.Usually shelled peanut is soaked in three times of water after clean.Soak the adding 0.1% dense sodium bicarbonate solution that crosses in the water, can prevent to produce the awake flavor of peanut bean, shorten soak time, improve homogenizing effect, improve local flavor.

2, decortication: shelled peanut also can soak after peeling, and the wet method decortication is adjusted to shelled peanut two halves or 4 half with burr mill, refining plate interval, and can not pulverize.Remove the scarlet of shelled peanut again through gravity classifier (cyclone).Also can not take off the direct defibrination of scarlet.

3, separate: the shelled peanut of handling well defibrination on fiberizer, the limit edging evenly adds, and control amount of water, make in the suspension, dry matter content is 15%, remove bits with centrifuge again, should have 90% above solid content to filter the purpose sieves in the slurry and grind method twice through thickness again, to reach pulping by 150.Separate with the heat slurry, can reduce slurry viscosity, help to separate.Slurry after the separation is ground again, can improve the materialization of slurry, strengthens the emulsifiability of slurry.

4, heat sterilization: the purpose of heat sterilization is the microorganism of dying in the body for killing.

Two, fermentation:

1, the preparation of leavening, leavening is an intermixture, adopts Bulgarian Lactobacillus and thermophilic even coccus.This is in order to add 1% Bulgarian Lactobacillus and thermophilic coccus can degrade during the fermentation some peculiar smell and the smell substance in the stoste of connecting in the peanut slurries after sterilization, to make it for other composition, also can exempt the shelled peanut beans flavor of waking up, and faint fragrance is arranged.At the leavening described in the preparation peanut yoghourt is to add skimmed milk power in defatted milk, make that the concentration of solid content reaches 15～16% among the non-fat milk, and add 1～2% glucose as carbon source, Bulgarian Lactobacillus and streptococcus thermophilus are inserted in 90 ℃ of 70～30 minutes cooling backs of bacterium of stopping, be to cultivate 24 hours under 37 ℃ the situation in temperature, be leavening.Leavening with about 1% inserts in the slurries of sterilization, in 37 ℃ of fermentations 24～72 hours, makes lactic acid concn reach 2～3%.

Three, in the slurries of fermentation, add the sugar material.

Four, the peanut yoghourt of homogeneous is divided in plastics or the paper container is finished product.

The shelled peanut sour milk can be made into the sour milk (because the people dislikes this taste) of no peanut original flavor.Can in the vacuum seal jar, handle.

With peanut is the sour milk that raw material is made, not only contain the amounts of protein higher, carbohydrate and a large amount than cow's milk fat, contain the nutritions such as various organic acids, vitamin and mineral element of Duoing than cow's milk, drink the shelled peanut sour milk and also can treat some chronic diseases.

Introduce a kind of most preferred embodiment that utilizes shelled peanut to make sour milk below:

1, at first shelled peanut is cleaned two～three times and shelled peanut is soaked in three times of water, soaked summer 8～10 hours, soak the sodium bicarbonate solution that adds 0.1% concentration in the water.

2, the decortication or can not take off the direct defibrination of scarlet.

3, separate: the shelled peanut of handling well, defibrination on fiberizer, the limit edging evenly adds, and control amount of water, make in the suspension, dry matter content is 15%, and removing with centrifuge should have 90% above solid content by 150 purpose sieves again in bits, the slurry, grind method twice through thickness again, to reach pulping.With colloid mill slurry is ground, to improve the materialization of slurry, strengthen the emulsifiability of slurry, it is smooth to make it delicate mouthfeel.Can adopt comb formula centrifuge to carry out in factory, a large amount of benefits of producing are finished with continuous centrifugal machine in batches.Slurries and bits are got rid of respectively continuously.

4, heat sterilization was 90 ℃ of sterilizations of normal pressure 30 minutes.The used superhigh temperature bacterium equipment of stopping adopts board-like heat exchange heating more.Generally should use the direct-fired method of steam, make temperature reach 130 ℃, keep for 10 seconds approximately.To reduce to 37 ℃ rapidly after the sterilization, ferment in order to inserting leavening.(adding 10% white sugar before the slurries sterilization)

Must add kind of a milk in the slurries, the preparation of planting milk is in defatted milk, add skimmed milk power and make that the concentration of solid content reaches 15～16% among the non-fat milk, and add 1～2 glucose as carbon source, Bulgarian Lactobacillus and streptococcus thermophilus are inserted in 90 ℃ of 20～30 minutes cooling backs of bacterium of stopping, cultivate for 37 ℃ and be kind of a milk in 24 hours, will plant milk and adding in the peanut slurries, make lactic acid concn reach 2～3% in 37 ℃ of fermentations 24～72 hours.At last will be in the peanut yoghourt add an amount of sugar material, be divided in again in plastics or the paper container sour milk.

Claims

1, process for preparation of food product, a kind of method of utilizing peanut to make sour milk: it comprises cleans peanut, decortication, defibrination, separated slurry and solidfied material, and the slurries heat sterilization be is characterized in that and will add leavening in the slurries.

2, manufacture method as claimed in claim 1: it is characterized in that described leavening is to add skimmed milk power in defatted milk, make among the non-fat milk concentration of solid content reach 15～16% and add 1～2% glucose again as carbon source, stopping, cooling inserts Bulgarian Lactobacillus and streptococcus thermophilus behind the bacterium, cultivates 20～24 hours for 35～38 ℃.