CN106962727A - A kind of preparation method of peanut soybean beverage - Google Patents
A kind of preparation method of peanut soybean beverage Download PDFInfo
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- CN106962727A CN106962727A CN201710257937.0A CN201710257937A CN106962727A CN 106962727 A CN106962727 A CN 106962727A CN 201710257937 A CN201710257937 A CN 201710257937A CN 106962727 A CN106962727 A CN 106962727A
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- kilograms
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- peanut
- soybean
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- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 21
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 21
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 21
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 21
- 235000020232 peanut Nutrition 0.000 title claims abstract description 21
- 235000013361 beverage Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000068988 Glycine max Species 0.000 title claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 8
- 238000000265 homogenisation Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 9
- 239000012071 phase Substances 0.000 claims abstract description 7
- 239000008346 aqueous phase Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 8
- 239000003651 drinking water Substances 0.000 claims description 8
- 235000020188 drinking water Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 235000018102 proteins Nutrition 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 235000019710 soybean protein Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 238000003916 acid precipitation Methods 0.000 claims description 4
- 239000003513 alkali Substances 0.000 claims description 4
- 230000006837 decompression Effects 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 239000004006 olive oil Substances 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 240000007817 Olea europaea Species 0.000 claims 1
- 239000004519 grease Substances 0.000 abstract description 7
- 230000004927 fusion Effects 0.000 abstract description 3
- 239000006185 dispersion Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 235000021568 protein beverage Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 108010064851 Plant Proteins Proteins 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 235000021118 plant-derived protein Nutrition 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007499 fusion processing Methods 0.000 description 1
- 239000003999 initiator Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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
Abstract
The present invention relates to a kind of preparation method of peanut soybean beverage, the present invention comprises the following steps：The steps such as Feedstock treating, aqueous phase are quenched, oil phase is quenched, profit fusion, homogenization, filling and sterilizing.It is the particular approach of the present invention to using water as decentralized medium, using albumen, grease as the dispersion of dispersed phase, by particular process, form the uniform and stable beverage of a kind of " albumen-self-emulsifying stabilization-grease ".
Description
Technical field
The present invention relates to a kind of preparation method of peanut soybean beverage, belong to food processing field.
Background technology
It with plant kernel, pulp etc. is primary raw material (such as shelled peanut) that vegetable protein beverage, which is, it is processed be made to plant
Thing albumen is the emulsion liquid drink of main body.Vegetable protein beverage is nutritious, not only rich in high-quality protein, also containing fat,
Indispensable nutriment in the human life activities such as vitamin, mineral matter.Compared with animal protein milk beverage, plant egg
White beverage unsaturated fatty acid content is higher and cholesterol is low, for preventing vascular sclerosis, diabetes from having positive meaning.I
State's plant protein resource extremely enriches, and exploitation vegetable protein beverage new varieties are adapted to the eating habit of China consumer, enrich drink
Expect product market.
Vegetable protein beverage is a kind of complicated thermodynamic unstable system, easily in thermal sterilization and subsequent storage
The middle rising phenomenon for producing protein and solid particle coagulation and fat, influences the quality of product.
The content of the invention
It is an object of the invention to provide a kind of preparation method of peanut soybean beverage, it is desirable to provide a kind of good and cheap, storage
Hide the preparation method of the good peanut soybean beverage of stability.
A kind of preparation method of peanut soybean beverage, comprises the following steps：
(1) Feedstock treating：Peanut meal and dregs of beans prepared by cold-press are chosen, alkali extraction and acid precipitation is respectively adopted and prepares peanut egg
White and soybean protein；
(2) aqueous phase is quenched：10 kilograms of soybean protein is taken, 10 kilograms of peanut protein adds 920 kilograms of drinking water, after mixing
Slurries are refined to 160-170 mesh, temperature rises to 45-47 DEG C, carry out homogenization, homogeneous initial pressure is 160MPa pressure,
Pressure was with the speed reduction of 10MPa/ minutes after 5 minutes for homogeneous, and decompression homogeneous forms A liquid after 8-10 minutes；
(3) oil phase is quenched：6 kilograms of absolute ethyl alcohol is weighed, is added in 40 kilograms of drinking water, at 3200-3400 revs/min
Stirred 1 minute under rotating speed, be then kept stirring for, 4-5 kilograms of rapeseed oil, soybean oil 3-4 thousand were at the uniform velocity added in 10-12 minutes
Gram, 1-2 kilograms of olive oil, formed B liquid；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 13-15 minutes；Then exist
Insulated and stirred 15-17 minutes at 43-45 DEG C, mixing speed is 3600-3800 revs/min；
(5) homogenization, filling and sterilizing：Slurries are produced using filling, sterilization is carried out after colloid mill, homogenizer processing
Product.
The innovation of the present invention is：
1st, the present invention carries out having self-emulsifying effect, Ke Yiwei after stage homogenization using the albumen of particular fineness
Spontaneously form, uniform and stable " albumen-self-emulsifying stabilization-grease " form provides ionic state aqueous phase.
2nd, using ethanol as initiator, it is introduced into grease is seamless in protein slurry, it is to avoid grease in fusion process
Layering, it is ensured that the smooth formation of " albumen-self-emulsifying stabilization-grease " product, is the key of minimum energy state product formation
Control point；In addition, ethanol progressively volatilizees during follow-up insulated and stirred, colloid mill and homogenization, it is ensured that final products
Mouthfeel and performance it is unaffected.
3rd, using at the uniform velocity flow plus in the form of carry out that oil phase is quenched and profit fusion (i.e. AB liquid is merged), and define what stream added
Time, is another CCP of the present invention, it is ensured that the formation of stable state " albumen-self-emulsifying stabilization-grease ".
4th, different from the preparation method of traditional plant protein beverage, the present invention is not added with emulsifying agent and stabilizer, using certainly
The mode of dynamic triggering system fusion reaches minimum energy state, and product stability is good, and storage performance is high.
Embodiment
The present invention is described in more detail below by embodiment.
Embodiment 1
(1) Feedstock treating：Peanut meal and dregs of beans prepared by cold-press are chosen, alkali extraction and acid precipitation is respectively adopted and prepares peanut egg
White and soybean protein；
(2) aqueous phase is quenched：10 kilograms of soybean protein is taken, 10 kilograms of peanut protein adds 920 kilograms of drinking water, after mixing
Slurries are refined to 170 mesh, temperature rises to 47 DEG C, carry out homogenization, homogeneous initial pressure is 160MPa pressure, 5 points of homogeneous
Pressure was reduced with the speed of 10MPa/ minutes after clock, and decompression homogeneous forms A liquid after 10 minutes；
(3) oil phase is quenched：6 kilograms of absolute ethyl alcohol is weighed, is added in 40 kilograms of drinking water, in 3400 revs/min of rotating speed
Lower stirring 1 minute, is then kept stirring for, 5 kilograms of rapeseed oil, 3 kilograms of soybean oil, olive oil 2,000 was at the uniform velocity added in 12 minutes
Gram, form B liquid；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 15 minutes；Then 45
Insulated and stirred 17 minutes at DEG C, mixing speed is 3800 revs/min；
(5) homogenization, filling and sterilizing：After slurries are using colloid mill, the processing of 35MPa homogenizers, carry out filling and 115 DEG C
Sterilization, obtains product.
Through test and appraisal, products taste is smooth, and average grain diameter is 229nm, and stability is good, can preserve 11 under 8~32 DEG C of environment
More than individual month.
The contrast test 1 of embodiment 2
(1) Feedstock treating：Peanut meal and dregs of beans prepared by cold-press are chosen, alkali extraction and acid precipitation is respectively adopted and prepares peanut egg
White and soybean protein；
(2) aqueous phase is quenched：10 kilograms of soybean protein is taken, 10 kilograms of peanut protein adds 920 kilograms of drinking water, after mixing
Slurries are refined to 170 mesh, temperature rises to 47 DEG C, carry out homogenization, homogeneous initial pressure is 160MPa pressure, 5 points of homogeneous
Pressure was reduced with the speed of 10MPa/ minutes after clock, and decompression homogeneous forms A liquid after 10 minutes；
(3) oil phase is quenched：46 kilograms of drinking water are weighed, stirs 1 minute, then keeps under 3400 revs/min of rotating speed
Stir, 5 kilograms of rapeseed oil, 3 kilograms of soybean oil, 2 kilograms of olive oil were at the uniform velocity added in 12 minutes, form B liquid；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 15 minutes；Then 45
Insulated and stirred 17 minutes at DEG C, mixing speed is 3800 revs/min；
(5) homogenization, filling and sterilizing：After slurries are using colloid mill, the processing of 35MPa homogenizers, carry out filling and 115 DEG C
Sterilization, obtains product.
Through test and appraisal, product average grain diameter is 436nm, and storage period is less than 5 months under 8~32 DEG C of environment.
The Product checking result of integrated embodiment 1 and 2 understands, each implementation steps of the invention are all linked with one another, mutual collaboration, lack one
Can not, the product stability of preparation is high, in good taste；The performance of product can be greatly reduced by simplifying or ignoring committed step.
Claims (1)
1. a kind of preparation method of peanut soybean beverage, it is characterised in that comprise the following steps：
(1) Feedstock treating：Choose cold-press prepare peanut meal and dregs of beans, be respectively adopted alkali extraction and acid precipitation prepare peanut protein and
Soybean protein；
(2) aqueous phase is quenched：10 kilograms of soybean protein is taken, 10 kilograms of peanut protein adds 920 kilograms of drinking water, slurry after mixing
Liquid is refined to 160-170 mesh, and temperature rises to 45-47 DEG C, carries out homogenization, and homogeneous initial pressure is 160MPa pressure, homogeneous 5
Pressure was reduced with the speed of 10MPa/ minutes after minute, and decompression homogeneous forms A liquid after 8-10 minutes；
(3) oil phase is quenched：6 kilograms of absolute ethyl alcohol is weighed, is added in 40 kilograms of drinking water, in 3200-3400 revs/min of rotating speed
Lower stirring 1 minute, is then kept stirring for, 4-5 kilograms of rapeseed oil, 3-4 kilograms of soybean oil, olive was at the uniform velocity added in 10-12 minutes
1-2 kilograms of olive oil, forms B liquid；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 13-15 minutes；Then in 43-
Insulated and stirred 15-17 minutes at 45 DEG C, mixing speed is 3600-3800 revs/min；
(5) homogenization, filling and sterilizing：Slurries obtain product using filling, sterilization is carried out after colloid mill, homogenizer processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710257937.0A CN106962727A (en) | 2017-04-19 | 2017-04-19 | A kind of preparation method of peanut soybean beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710257937.0A CN106962727A (en) | 2017-04-19 | 2017-04-19 | A kind of preparation method of peanut soybean beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106962727A true CN106962727A (en) | 2017-07-21 |
Family
ID=59332515
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710257937.0A Pending CN106962727A (en) | 2017-04-19 | 2017-04-19 | A kind of preparation method of peanut soybean beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106962727A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076345A (en) * | 1992-03-17 | 1993-09-22 | 烟台市栖霞植物油脂总厂 | The manufacture method of animal/vegetable protein solid beverage |
| CN101715825A (en) * | 2009-12-18 | 2010-06-02 | 重庆市天友乳业股份有限公司 | Milk beverage and preparation method thereof |
| CN103891903A (en) * | 2014-03-24 | 2014-07-02 | 彭聪 | Preparation method of peanut and red jujube compound protein beverage |
| CN106132211A (en) * | 2014-04-03 | 2016-11-16 | 株式会社明治 | The manufacture method of faintly acid milk beverage |
-
2017
- 2017-04-19 CN CN201710257937.0A patent/CN106962727A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076345A (en) * | 1992-03-17 | 1993-09-22 | 烟台市栖霞植物油脂总厂 | The manufacture method of animal/vegetable protein solid beverage |
| CN101715825A (en) * | 2009-12-18 | 2010-06-02 | 重庆市天友乳业股份有限公司 | Milk beverage and preparation method thereof |
| CN103891903A (en) * | 2014-03-24 | 2014-07-02 | 彭聪 | Preparation method of peanut and red jujube compound protein beverage |
| CN106132211A (en) * | 2014-04-03 | 2016-11-16 | 株式会社明治 | The manufacture method of faintly acid milk beverage |
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Application publication date: 20170721 |