CN108782772A - A kind of preparation method of peanut protein beverage - Google Patents
A kind of preparation method of peanut protein beverage Download PDFInfo
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- CN108782772A CN108782772A CN201810724995.4A CN201810724995A CN108782772A CN 108782772 A CN108782772 A CN 108782772A CN 201810724995 A CN201810724995 A CN 201810724995A CN 108782772 A CN108782772 A CN 108782772A
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- Prior art keywords
- peanut
- peanut protein
- protein beverage
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- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation methods of peanut protein beverage, include the following steps：(1) it cleans, crush；(2) it impregnates, defibrination；(3) it digests；(4) heating stirring；(5) homogeneous；(6) it sterilizes.The present invention, which solves nutritional ingredient in peanut meal process, fully to be discharged, grease is apt to deteriorate in peanut meal, floats, it influences beverage stability and peanut meal carries raw taste, the problem of influencing beverage flavor, it is high to obtain peanut protein beverage nutritive value, it with good flavor, mouthfeel, and is uniformly dispersed, quality stability is good.
Description
Technical field
The present invention relates to technical field of beverage, and specifically, the present invention relates to a kind of preparation methods of peanut protein beverage.
Background technology
The byproduct that peanut meal is shelled peanut after squeezing carries oil, containing abundant crude protein, content 38%~47%,
Eight kinds of essential amino acids containing needed by human body, Glutamic Acid, aspartate content are high, close with animal protein, are free of courage
Sterol, digestibility is high, full of nutrition, has high application value.Vegetable protein beverage is by rich in protein
Plant material drink made of the allotment of the techniques such as pretreatment of raw material, immersion, defibrination, filtering, homogeneous, sterilization.By peanut meal
Vegetable protein beverage is produced as raw material, the nutritional ingredient in peanut meal can be made full use of, improve its surcharge, is had good
Market prospects.
Currently, producing vegetable protein beverage by raw material of peanut meal, there are still more problems.Except containing a large amount of in peanut meal
Other than protein, also containing 4%~7% crude fibre, the high molecular weight protein in peanut meal crude protein is combined with cellulosic component,
Prevent nutritional ingredient from fully being discharged；Fat content is higher in peanut meal, these greases are not only easy oxidation deterioration, but also
It is easily isolated floating, influences the stability of beverage；In addition, peanut meal also carries raw taste, peanut fragrance is not dense.These factors make
It obtains peanut protein beverage and layering, precipitation easily occurs in processing, color and luster is owed in vain, phenomena such as having a poor flavour.
Invention content
For presently, there are technological deficiency, the present invention provides a kind of preparation methods of peanut protein beverage, obtain
Product nutritive value is high, has good flavor, mouthfeel, and be uniformly dispersed, quality stability is good.
The present invention provides a kind of preparation methods of peanut protein beverage, include the following steps：
(1) it cleans, crush：It by peanut meal impurity elimination, cleans, dry, is then comminuted into the peanut meal powder of 100-200 mesh；
(2) it impregnates, defibrination：The peanut meal powder is impregnated into 1-2h with the water of 3-5 times of weight under the conditions of 30-40 DEG C, so
Colloid mill defibrination 20-30min is used afterwards, obtains peanut meal slurry；
(3) it digests：Pectase and cellulase degradation 2-4h are added into the peanut meal slurry, is then centrifuged for detaching
To peanut slurries, the total addition level of the pectase and cellulase is the 1-1.5% of the peanut meal slurry weight；
(4) heating stirring：The peanut slurries are transferred in soybean milk boiling tank and are heated using steam, prior to 50-70 DEG C pre-add
Hot 5-10min, the compound emulsifying agent for adding the peanut slurry weight 0.1-0.15% heat 10- in 110-120 DEG C
Then 15min will be cooled to 90-95 DEG C of heat preservation 3-5min, and finally be transferred in agitator tank, control the rate of 10-15 DEG C/min
It is cooled to 25-30 DEG C, and high-speed stirred is carried out while cooling, obtains peanut protein magma；
(5) homogeneous：Sucrose, the 0.3- of the peanut protein magma weight 2-3% are added into the peanut protein magma
0.5% sodium carboxymethylcellulose and the citric acid of 0.05-0.1%, then carry out homogeneous with high pressure homogenizer；
(6) it sterilizes：Step (5) products therefrom is subjected to pasteurization to get peanut protein beverage.
Step (3) hydrolysis temperature is 40-45 DEG C, pH 6.5-7.5.
The weight ratio of the pectase and cellulase is (0.1-0.2)：(0.5-1).
The compound emulsifying agent is by sucrose fatty ester, Tween-80, vitamin E by weight (2-4)：(1-2)：(0.5-
1) it mixes.
Step (4) the high-speed stirred rotating speed is 1000-2000r/min.
50-60 DEG C of step (5) homogenizing temperature, pressure 20-30MPa.
The present invention can reach following advantageous effect：
(1) present invention digests peanut meal slurry using cellulase and pectase, makes fiber after defibrination process
The macromoleculars such as element are degraded, and to make the combination between peanut meal crude protein and cellulose be broken, protein ingredient are made to fill
Divide and be discharged into slurry, makes the peanut protein beverage that peanut meal is processed that there is abundanter nutritive value；
(2) present invention carries out sectional steaming heating, prior to 50-70 DEG C pre-add to the peanut slurries obtained after digesting, centrifuging
Hot 5-10min, then at 110-120 DEG C of heating 10-15min, then 90-95 DEG C of heat preservation 3-5min, can fully remove peanut paste
Raw taste in liquid keeps peanut fragrance more rich, is effectively improved beverage flavor, and can reduce and keep high temperature to peanut paste for a long time
The loss of liquid nutritive value；
(3) present invention to peanut slurries in carrying out sectional steaming heating process, by being added when heating for 110-120 DEG C
The compound emulsifying agent that sucrose fatty ester, Tween-80, vitamin E compound, can effectively reduce in peanut slurries fat at
Divide due to assembling caused by heating, and energy fat anti-oxidation, prevents fatty degeneration, during subsequent continuous cooling, pass through
High-speed stirred and control rate of temperature fall, further prevent fat aggregation, float, make it is fatty uniformly, be dispersed stably in slurries
In, and then the uniformity and quality stability of beverage are improved, avoid layering, precipitation.
Specific implementation mode
A kind of preparation method of peanut protein beverage, includes the following steps：
(1) it cleans, crush：It by peanut meal impurity elimination, cleans, dry, is then comminuted into the peanut meal powder of 100 mesh；
(2) it impregnates, defibrination：The peanut meal powder is impregnated into 1h under the conditions of 30 DEG C with the water of 3 times of weight, then uses colloid
Defibrination 20min is ground, peanut meal slurry is obtained；
(3) it digests：Pectase and cellulase degradation 2h are added into the peanut meal slurry, is then centrifuged for isolated
The total addition level of peanut slurries, the pectase and cellulase is the 1% of the peanut meal slurry weight；
(4) heating stirring：The peanut slurries are transferred in soybean milk boiling tank and are heated using steam, are preheated prior to 50 DEG C
5min, the compound emulsifying agent for adding the peanut slurry weight 0.1% heat 10min in 110 DEG C, are then cooled to 90 DEG C of guarantors
Warm 3min, is finally transferred in agitator tank, and the rate of 10 DEG C/min of control is cooled to 25 DEG C, and carries out high speed while cooling
Stirring, obtains peanut protein magma；
(5) homogeneous：Be added into the peanut protein magma peanut protein magma weight 2% sucrose, 0.3%
Sodium carboxymethylcellulose and 0.05% citric acid, then carry out homogeneous with high pressure homogenizer；
(6) it sterilizes：Step (5) products therefrom is subjected to pasteurization to get peanut protein beverage.
Step (3) hydrolysis temperature is 40 DEG C, pH 6.5.
The weight ratio of the pectase and cellulase is 0.1：0.5.
The compound emulsifying agent is by sucrose fatty ester, Tween-80, vitamin E by weight 2：1：0.5 mixes.
Step (4) the high-speed stirred rotating speed is 1000r/min.
50 DEG C of step (5) homogenizing temperature, pressure 20MPa.
Claims (6)
1. a kind of preparation method of peanut protein beverage, which is characterized in that include the following steps：
(1) it cleans, crush：It by peanut meal impurity elimination, cleans, dry, is then comminuted into the peanut meal powder of 100-200 mesh；
(2) it impregnates, defibrination：The peanut meal powder is impregnated into 1-2h under the conditions of 30-40 DEG C with the water of 3-5 times of weight, is then used
Colloid mill defibrination 20-30min, obtains peanut meal slurry；
(3) it digests：Pectase and cellulase degradation 2-4h are added into the peanut meal slurry, is then centrifuged for isolated flower
The total addition level of raw pulp liquid, the pectase and cellulase is the 1-1.5% of the peanut meal slurry weight；
(4) heating stirring：The peanut slurries are transferred in soybean milk boiling tank and are heated using steam, prior to 50-70 DEG C preheating 5-
10min, the compound emulsifying agent for adding the peanut slurry weight 0.1-0.15% heat 10-15min in 110-120 DEG C, so
After be cooled to 90-95 DEG C heat preservation 3-5min, be finally transferred in agitator tank, control 10-15 DEG C/min rate be cooled to 25-30
DEG C, and high-speed stirred is carried out while cooling, obtain peanut protein magma；
(5) homogeneous：Sucrose, the 0.3-0.5% of the peanut protein magma weight 2-3% are added into the peanut protein magma
Sodium carboxymethylcellulose and 0.05-0.1% citric acid, then carry out homogeneous with high pressure homogenizer；
(6) it sterilizes：Step (5) products therefrom is subjected to pasteurization to get peanut protein beverage.
2. a kind of preparation method of peanut protein beverage according to claim 1, which is characterized in that step (3) enzyme
It is 40-45 DEG C to solve temperature, pH 6.5-7.5.
3. a kind of preparation method of peanut protein beverage according to claim 1, which is characterized in that the pectase and fibre
The weight ratio of the plain enzyme of dimension is (0.1-0.2)：(0.5-1).
4. a kind of preparation method of peanut protein beverage according to claim 1, which is characterized in that the compound emulsifying agent
By sucrose fatty ester, Tween-80, vitamin E by weight (2-4)：(1-2)：(0.5-1) is mixed.
5. a kind of preparation method of peanut protein beverage according to claim 1, which is characterized in that the step (4) is high
Fast speed of agitator is 1000-2000r/min.
6. a kind of preparation method of peanut protein beverage according to claim 1, which is characterized in that the step (5) is equal
50-60 DEG C of matter temperature, pressure 20-30MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810724995.4A CN108782772A (en) | 2018-07-04 | 2018-07-04 | A kind of preparation method of peanut protein beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810724995.4A CN108782772A (en) | 2018-07-04 | 2018-07-04 | A kind of preparation method of peanut protein beverage |
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| Publication Number | Publication Date |
|---|---|
| CN108782772A true CN108782772A (en) | 2018-11-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810724995.4A Pending CN108782772A (en) | 2018-07-04 | 2018-07-04 | A kind of preparation method of peanut protein beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566762A (en) * | 2019-01-21 | 2019-04-05 | 中国农业大学 | A kind of preparation method of high microsteping soya-bean milk |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766295A (en) * | 2008-12-29 | 2010-07-07 | 沈阳恒裕丰泰科技有限责任公司 | Preparation method of organic peanut bi-lactoprotein |
| CN101766314A (en) * | 2008-12-29 | 2010-07-07 | 辽宁兴坤饮品有限公司 | Peanut milk and preparation method thereof |
| CN102696764A (en) * | 2012-05-11 | 2012-10-03 | 祖名豆制品股份有限公司 | Production technology of red date and rose soymilk |
| CN103651890A (en) * | 2013-11-26 | 2014-03-26 | 刘芳圃 | Soybean meal-cucurbita pepo seed compound protein drink and preparation method thereof |
-
2018
- 2018-07-04 CN CN201810724995.4A patent/CN108782772A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101766295A (en) * | 2008-12-29 | 2010-07-07 | 沈阳恒裕丰泰科技有限责任公司 | Preparation method of organic peanut bi-lactoprotein |
| CN101766314A (en) * | 2008-12-29 | 2010-07-07 | 辽宁兴坤饮品有限公司 | Peanut milk and preparation method thereof |
| CN102696764A (en) * | 2012-05-11 | 2012-10-03 | 祖名豆制品股份有限公司 | Production technology of red date and rose soymilk |
| CN103651890A (en) * | 2013-11-26 | 2014-03-26 | 刘芳圃 | Soybean meal-cucurbita pepo seed compound protein drink and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566762A (en) * | 2019-01-21 | 2019-04-05 | 中国农业大学 | A kind of preparation method of high microsteping soya-bean milk |
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Application publication date: 20181113 |