CN105249101A - 一种花生鲜蛋白饮料 - Google Patents
一种花生鲜蛋白饮料 Download PDFInfo
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 77
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 76
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 76
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 76
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 14
- 241001553178 Arachis glabrata Species 0.000 title abstract 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 6
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 73
- 241000209094 Oryza Species 0.000 claims description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims description 13
- 235000009566 rice Nutrition 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract 2
- 238000004537 pulping Methods 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 2
- 239000004020 conductor Substances 0.000 abstract 1
- 235000020265 peanut milk Nutrition 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 208000035143 Bacterial infection Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000022362 bacterial infectious disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
一种花生鲜蛋白饮料,其重量份组分组成为:蛋白质3~5,脂肪2~2.5,水分90~91,灰分0.2~0.25,碳水化合物3.7~3.8;所述花生鲜蛋白的制备步骤为,以鲜花生米和水为原料,经原料精选、浸泡、打浆得花生浆,再经反复蒸汽加热制成;具体步骤如下:精选、浸泡、打浆、蒸汽加热。
Description
技术领域
本发明涉及一种饮料及制备技术,尤其涉及一种花生鲜蛋白饮料。
背景技术
目前我国市场上的饮料类型很多,其中豆浆作为现榨的即食型饮料,相对于牛奶更加适合多数亚洲人的体质,可作为蛋白质摄入的来源,现在早餐搭配豆浆已成了很多人的一种习惯。但是随着人们生活水平的提高,单一的选择已经不能满足人们不同层次需求的增长。人们迫切需要更多口味独特,绿色健康的鲜蛋白饮品。
发明内容
本发明的目的在于提供一种花生鲜蛋白饮料及其制备方法。
本发明的技术方案:一种花生鲜蛋白饮料,其重量份组分组成为:蛋白质3~5,脂肪2~2.5,水分90~91,灰分0.2~0.25,碳水化合物3.7~3.8;所述花生鲜蛋白的制备步骤为,以鲜花生米和水为原料,经原料精选、浸泡、打浆得花生浆,再经反复蒸汽加热制成;具体步骤如下:
(1)精选:对鲜花生米精选后去除杂质、霉变或虫蛀花生米后,进行清洗;
(2)浸泡:把步骤(1)所得鲜花生米按水和花生米3:1的重量比,将花生米在水中浸泡6小时,水温为25℃~30℃;
(3)打浆:将步骤(2)按比例浸泡过的水和花生米磨浆混合,得花生浆;
(4)蒸汽加热:
A、将步骤(3)所得花生浆蒸汽加热到60℃后,自然冷却到40℃;
B、按A所得花生浆蒸汽加热到80℃后,再自然冷却到60℃;
C、按B所得花生浆蒸汽加热到100℃即成。
所述花生鲜蛋白饮料,制备步骤还包括:在步骤(1)精选后,对花生米去皮,再进行后续步骤。
如上所述任意一种的花生鲜蛋白饮料,制备步骤还包括:在步骤(3)打浆之后,进行分离、过滤,在进行后续步骤。
本发明的有益效果在于,采取上述步骤制备的鲜蛋白饮料,以鲜花生为原料,极大限度地保持了其生物活性。花生具有丰富的营养价值,而且具有抗老化性、凝血止血和滋血通乳等药用价值,但生吃花生容易感染细菌、滋生疾病。本技术方案,经过反复加热和自然冷却既达到杀菌功效,又去除了生花生炸浆之后的难闻气味,同时提升了蛋白饮料的口感,满足了消费者的需求。
具体实施方式
下面结合具体实施例对本发明创造进行进一步的说明。
实施例一:
(1)精选:对鲜花生米精选后去除杂质、霉变或虫蛀花生米后,进行清洗;
(2)浸泡:把步骤(1)所得鲜花生米按水和花生米3:1的重量比,将花生米在水中浸泡6小时,水温为25℃~30℃;
(3)打浆:将步骤(2)按比例浸泡过的水和花生米磨浆混合,得花生浆;
(4)蒸汽加热:
A、将步骤(3)所得花生浆蒸汽加热到60℃后,自然冷却到40℃;
B、按A所得花生浆蒸汽加热到80℃后,再自然冷却到60℃;
C、按B所得花生浆蒸汽加热到100℃即成。
实施例二:
(1)精选:对鲜花生米精选后去除杂质、霉变或虫蛀花生米后,进行清洗;
(2)去皮:将步骤(1)所得鲜花生米去除红衣;
(3)浸泡:把步骤(2)所得鲜花生米按水和花生米3:1的重量比,将花生米在水中浸泡6小时,水温为25℃~30℃;
(4)打浆:将步骤(3)按比例浸泡过的水和花生米磨浆混合,得花生浆;
(5)蒸汽加热:
A、将步骤(4)所得花生浆蒸汽加热到60℃后,自然冷却到40℃;
B、按A所得花生浆蒸汽加热到80℃后,再自然冷却到60℃;
C、按B所得花生浆蒸汽加热到100℃即成。
实施例三:
(1)精选:对鲜花生米精选后去除杂质、霉变或虫蛀花生米后,进行清洗;
(2)浸泡:把步骤(1)所得鲜花生米按水和花生米3:1的重量比,将花生米在水中浸泡6小时,水温为25℃~30℃;
(3)打浆、分离、过滤:将步骤(2)按比例浸泡过的水和花生米磨浆过滤、进行渣浆分离,得花生浆;
(4)蒸汽加热:
A、将步骤(3)所得花生浆蒸汽加热到60℃后,自然冷却到40℃;
B、按A所得花生浆蒸汽加热到80℃后,再自然冷却到60℃;
C、按B所得花生浆蒸汽加热到100℃即成。
经实施例一所得花生鲜蛋白,其重量份组分组成为:蛋白质3.54,脂肪2.24,水分90.25,灰分0.221,碳水化合物3.75;其能量含量为206.8KJ/100g,钙含量为2mg/KJ,钠含量为0.53mg/100KJ。
应当指出,上述实施例仅作为对本发明创造的具体描述,而非对其保护范围的限定。
Claims (3)
1.一种花生鲜蛋白饮料,其特征在于重量份组分组成为:蛋白质3~5,脂肪2~2.5,水分90~91,灰分0.2~0.25,碳水化合物3.7~3.8;所述花生鲜蛋白的制备步骤为,以鲜花生米和水为原料,经原料精选、浸泡、打浆得花生浆,再经反复蒸汽加热制成;具体步骤如下:
精选:对鲜花生米精选后去除杂质、霉变或虫蛀花生米后,进行清洗;
浸泡:把步骤(1)所得鲜花生米按水和花生米3:1的重量比,将花生米在水中浸泡6小时,水温为25℃~30℃;
打浆:将步骤(2)按比例浸泡过的水和花生米磨浆混合,得花生浆;
蒸汽加热:
将步骤(3)所得花生浆蒸汽加热到60℃后,自然冷却到40℃;
按A所得花生浆蒸汽加热到80℃后,再自然冷却到60℃;
按B所得花生浆蒸汽加热到100℃即成。
2.如权利要求1所述花生鲜蛋白饮料,其特征在于,制备步骤还包括:在步骤(1)精选后,对花生米去皮,再进行后续步骤。
3.如权利要求1或2所述任意一项的花生鲜蛋白饮料,其特征在于,制备步骤还包括:在步骤(3)打浆之后,进行分离、过滤,在进行后续步骤。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106418045A (zh) * | 2016-09-29 | 2017-02-22 | 东兴妙姝农业产业有限公司 | 一种花生饮料及其制作方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4705691A (en) * | 1985-11-18 | 1987-11-10 | The Procter & Gamble Co. | Beverage opacifier |
CN102461672A (zh) * | 2010-11-12 | 2012-05-23 | 姜先梅 | 花生乳加工方法 |
CN103109934A (zh) * | 2011-11-16 | 2013-05-22 | 石聪 | 一种饮料加工技术 |
CN103749712A (zh) * | 2014-01-29 | 2014-04-30 | 周光英 | 一种天然花生乳的制备方法 |
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2015
- 2015-10-23 CN CN201510691910.3A patent/CN105249101A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4705691A (en) * | 1985-11-18 | 1987-11-10 | The Procter & Gamble Co. | Beverage opacifier |
CN102461672A (zh) * | 2010-11-12 | 2012-05-23 | 姜先梅 | 花生乳加工方法 |
CN103109934A (zh) * | 2011-11-16 | 2013-05-22 | 石聪 | 一种饮料加工技术 |
CN103749712A (zh) * | 2014-01-29 | 2014-04-30 | 周光英 | 一种天然花生乳的制备方法 |
Non-Patent Citations (2)
Title |
---|
万书波: "《花生品种改良与高产优质栽培》", 31 December 2008, 中国农业出版社 * |
久久素食机构: "《我最想要的健康饮食书》", 31 March 2011, 中国纺织出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106418045A (zh) * | 2016-09-29 | 2017-02-22 | 东兴妙姝农业产业有限公司 | 一种花生饮料及其制作方法 |
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