CN113068748A - Peanut plant protein beverage and preparation method thereof - Google Patents
Peanut plant protein beverage and preparation method thereof Download PDFInfo
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- CN113068748A CN113068748A CN202110485021.7A CN202110485021A CN113068748A CN 113068748 A CN113068748 A CN 113068748A CN 202110485021 A CN202110485021 A CN 202110485021A CN 113068748 A CN113068748 A CN 113068748A
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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
Abstract
The invention discloses a peanut plant protein beverage and a preparation method thereof, and belongs to the technical field of food, wherein the peanut plant protein beverage is composed of 55-70 parts by weight of peanut milk, 12-16 parts by weight of medlar juice, 10-13 parts by weight of red date juice, 2-10 parts by weight of codonopsis pilosula juice, 4-15 parts by weight of astragalus mongholicus juice, sucrose ester with the weight concentration of 0.05-0.08%, monoglyceride with the weight concentration of 0.06-0.1%, thickener with the weight concentration of 0.05-0.09%, and sucrose with the weight concentration of 5.0-8.0%; the peanut vegetable protein beverage is obtained by material preparation, mixing and blending, degassing, homogenizing, canning and sterilization. The protein content of the peanut plant protein beverage prepared by the invention is 0.9-1.9%, and the soluble solid content is 4.0-6.8%; the protein beverage has high sensory score (up to 90.4); the preparation method is simple, easy to operate, suitable for industrial production and capable of well meeting market requirements.
Description
Technical Field
The invention relates to the technical field of food, in particular to a peanut plant protein beverage and a preparation method thereof.
Background
The industries of carbonated beverages and milk-containing beverages face the problems of aging of product varieties, weak channel expressive force, single consumer group, frequent drinking safety events and the like, the beverage market gradually develops towards vegetable protein beverages, and the demand of people on the vegetable protein beverages, particularly on functional vegetable protein beverages, is increasing. With the upgrading of consumption, in the aspect of diet, the nutrition function health gradually replaces the taste, and becomes a great important factor for leading the consumption direction of consumers. Therefore, there is a need to develop a vegetable protein beverage that meets modern life philosophy to meet consumer desires.
Disclosure of Invention
The invention provides a peanut plant protein beverage and a preparation method thereof, which meet the requirements of consumers on nutritional and healthy beverages and simultaneously provide a functional peanut plant protein beverage capable of tonifying qi and enriching blood, clearing away heat and toxic materials, maintaining beauty and keeping young and enhancing resistance.
The peanut plant protein beverage is characterized by being prepared from plant juice and an additive, wherein the plant juice is prepared from the following raw materials: 55-70 parts of peanut milk, 12-16 parts of wolfberry juice, 10-13 parts of red date juice, 2-10 parts of radix codonopsis juice and 4-15 parts of astragalus juice;
the additive is prepared from the following raw materials in concentration: sucrose ester with the weight concentration of 0.05-0.08 percent, monoglyceride with the weight concentration of 0.06-0.1 percent, thickening agent with the weight concentration of 0.05-0.09 percent and cane sugar with the weight concentration of 5-8 percent, wherein the weight concentrations are the weight ratio of the plant juice.
The invention also provides a preparation method of the peanut plant protein beverage, which comprises the following steps:
s1, preparing materials
Preparing peanut milk: baking the peanuts at 140-170 ℃ for 8-15 min, removing red skins, soaking the peanuts for 4-5 h by using 0.1-0.35% sodium bicarbonate solution, adding water into the treated peanuts, finely grinding, pulping, and homogenizing for the first time;
preparing red date juice: baking red dates at 60-90 ℃ for 5-10 min, adding water for the first time, heating, boiling for 8-15 min, adding water for the second time, pulping, and extracting at constant temperature to obtain red date juice;
preparing the medlar juice: soaking the medlar at the constant temperature of 60-70 ℃ for 20-30 min, soaking in cold water for 2-3 h, filtering, collecting filtrate, pulping, crushing, adding water for leaching, performing ultrasonic extraction, repeatedly leaching for multiple times to obtain leaching juice, mixing the filtrate and the leaching juice, cooling and clarifying to obtain medlar juice;
preparing codonopsis pilosula juice: cleaning radix codonopsis, adding water, heating, decocting, boiling, maintaining with soft fire for 20-30 min, and filtering;
preparing the astragalus juice: cleaning radix astragali, adding water, heating, decocting, boiling, maintaining with slow fire for 20-30 min, and filtering;
s2, mixing and blending: stirring and mixing the peanut milk, the medlar juice, the red date juice, the codonopsis pilosula juice and the astragalus mongholicus juice in the formula amount of S1 to prepare plant juice, adding the emulsifier, the thickener and the sucrose in the formula amount, and uniformly stirring to obtain a semi-finished beverage;
s3, post-processing: degassing and homogenizing the semi-finished product beverage in the S2 to obtain a finished product peanut vegetable protein beverage, canning and sterilizing.
Preferably, in S1, the temperature of hot water is 60-70 ℃ when the baking soda peanuts are finely ground and pulped, and the feed-liquid ratio of the treated peanuts to the hot water is 1: 12-17.
Preferably, in S1, the roasted red dates are boiled with water according to the material-to-liquid ratio of 1: 1.5-4, then the water which is 5-8 times of the weight of the roasted red dates is added for pulping, and the red date juice is prepared by ultrasonic microwave extraction at the constant temperature of 30-50 ℃.
Preferably, in S1, the soaked Chinese wolfberry and water are pulped according to the material-to-liquid ratio of 1: 2-3, and then 7-8 times of water is added for leaching, wherein the leaching times are repeated for 2-3 times.
Preferably, in S1, after removing impurities and selecting, the codonopsis pilosula is added with water which is 12-17 times of the weight of the codonopsis pilosula for decoction.
Preferably, in S1, after removing impurities and selecting, the astragalus membranaceus is added with water which is 12-17 times of the weight of the astragalus membranaceus for decoction.
Preferably, the thickener is any one of xanthan gum or carboxymethyl cellulose (CMC).
Preferably, in S3, the semi-finished beverage is degassed at 60-70 ℃ and then homogenized.
Compared with the prior art, the invention has the beneficial effects that:
(1) in the peanut plant protein beverage provided by the invention, the raw materials complement each other in nature and flavor, wherein peanuts are sweet in flavor and neutral in nature, enter spleen and lung, moisten lung and harmonize stomach; red dates are sweet in taste and warm in nature, enter spleen and stomach channels, tonify middle-jiao and qi, nourish blood and tranquilize mind, and are monarch drugs together. The medlar is sweet in taste and mild in nature; the Chinese medicinal composition enters liver and kidney channels, tonifies kidney and benefits essence, nourishes liver and improves eyesight, and is a ministerial medicament; radix Codonopsis is sweet in flavor, neutral in nature, entering spleen and lung channels, invigorating spleen and benefiting lung, nourishing blood and promoting fluid production, radix astragali is sweet in flavor, slightly warm in nature, entering spleen and lung channels, invigorating qi and raising yang, benefiting wei and consolidating superficial resistance, expelling toxin and promoting granulation, and inducing diuresis to alleviate edema, and is used as adjuvant drugs together. The peanut plant protein beverage prepared by combining the raw materials has fine and smooth taste, is capable of tonifying qi and enriching blood, clearing away heat and toxic materials, maintaining beauty and keeping young, and enhancing resistance, and is popular with consumers.
(2) The protein content of the peanut plant protein beverage prepared by the invention is 0.9-1.9%, the soluble solid content is 4.0-6.8%, and the requirement of QB/T2439 is met; the protein beverage has high sensory score (up to 90.4).
(3) The preparation method of the peanut vegetable protein beverage is simple, easy to operate, suitable for industrial production and capable of well meeting market requirements.
Detailed Description
In order to make the technical solutions of the present invention better understood and enable those skilled in the art to practice the present invention, the following embodiments are further described, but the present invention is not limited to the following embodiments.
The following test methods and detection methods, unless otherwise specified, are conventional methods; the reagents and starting materials are all commercially available, unless otherwise specified.
Example 1
A peanut plant protein beverage is composed of the following raw materials in parts by weight: 55 parts of peanut milk, 12 parts of medlar juice, 10 parts of red date juice, 2 parts of codonopsis pilosula juice and 4 parts of astragalus juice;
the preparation method of the peanut vegetable protein beverage comprises the following steps:
s1, preparing materials
Preparing peanut milk: selecting Henan Zhengyang Xiaobaisha, carefully selecting peanuts, baking for 8min at 140 ℃, removing red skins when the baked peanuts have strong peanut fragrance, soaking for 4h by adopting 0.1% baking soda solution, adding 60 ℃ hot water into the treated peanuts according to a feed-liquid ratio of 1:12, finely grinding and pulping by adopting a wet-type ultrafine grinder, and homogenizing for the first time to obtain peanut milk;
preparing the medlar juice: selecting medlar, soaking in constant-temperature water at 60 ℃ for 20min, soaking in cold water with the weight of 2 times of that of the medlar for 2h, filtering, collecting filtrate, adding water into the treated medlar according to the material-to-liquid ratio of 1:2 for crushing and pulping, adding water with the weight of 7 times of that of the medlar for leaching, performing ultrasonic extraction, repeating the leaching twice to obtain leaching juice, mixing the leaching juice with the leaching juice, cooling and clarifying to obtain the medlar juice;
preparing red date juice: baking high-quality Xinjiang red dates in an oven at 60 ℃ for 5min, adding 1.5 times of water into the baked red dates, heating and boiling for 8min, adding 5 times of water of the weight of the dried red dates, pulping, and performing ultrasonic-microwave combined extraction at the constant temperature of 30 ℃ to obtain red date juice;
preparation of radix codonopsitis juice: removing impurities from radix Codonopsis, cleaning, adding water 12 times of radix Codonopsis, heating, decocting, boiling, maintaining with slow fire for 20min until the medicinal taste is not increased, and filtering with four layers of gauze to obtain radix Codonopsis juice;
preparing the astragalus juice: removing impurities from radix astragali, selecting, cleaning, adding water 12 times of radix astragali, heating, decocting, boiling with middle fire, maintaining with slow fire for 20min until the medicinal materials are not increased, and filtering with four layers of gauze to obtain radix astragali juice;
s2, mixing and blending: mixing 55 parts of peanut milk, 12 parts of medlar juice, 10 parts of red date juice, 2 parts of codonopsis pilosula juice and 4 parts of astragalus mongholicus juice prepared in S1, adding sucrose ester with the weight concentration of 0.05%, monoglyceride with the weight concentration of 0.06%, xanthan gum with the weight concentration of 0.05% and sucrose with the weight concentration of 5%, uniformly stirring, fixing the volume to 100L, degassing at the constant temperature of 60 ℃, homogenizing, canning and sterilizing.
Example 2
A peanut plant protein beverage is composed of the following raw materials in parts by weight: 70 parts of peanut milk, 16 parts of medlar juice, 13 parts of red date juice, 10 parts of codonopsis pilosula juice and 15 parts of astragalus juice;
the preparation method of the peanut vegetable protein beverage comprises the following steps:
s1, preparing materials
Preparing peanut milk: selecting Henan Zhengyang Xiaobaisha, baking selected peanuts at 170 ℃ for 15min, removing red skins when the baked peanuts have strong peanut fragrance, soaking the peanuts for 5h by adopting 0.35% baking soda solution, adding 70 ℃ hot water into the treated peanuts according to a feed-liquid ratio of 1:17, performing fine grinding and pulping by adopting a wet-type ultrafine grinder, and performing primary homogenization to obtain peanut milk;
preparing the medlar juice: selecting medlar, soaking in constant-temperature water at 70 ℃ for 30min, soaking in cold water with the weight of 3 times of that of the medlar for 3h, filtering, collecting filtrate, adding water into the treated medlar according to the material-to-liquid ratio of 1:3 for crushing and pulping, adding water with the weight of 8 times of that of the medlar for leaching, performing ultrasonic extraction, repeating the leaching twice to obtain leaching juice, mixing the leaching juice with the leaching juice, cooling and clarifying to obtain the medlar juice;
preparing red date juice: baking high-quality Xinjiang red dates in an oven at 90 ℃ for 10min, adding 4 times of water into the baked red dates, heating and boiling for 15min, adding 8 times of water of the weight of the dried red dates, pulping, and performing ultrasonic-microwave combined extraction at the constant temperature of 50 ℃ to obtain red date juice;
preparation of radix codonopsitis juice: removing impurities from radix Codonopsis, cleaning, adding 17 times of water, heating, decocting, boiling, maintaining with slow fire for 30min until the medicinal taste is not increased, and filtering with four layers of gauze to obtain radix Codonopsis juice;
preparing the astragalus juice: removing impurities from radix astragali, selecting, cleaning, adding 17 times of water, heating, decocting, boiling with middle fire, maintaining with slow fire for 30min, and filtering with four layers of gauze to obtain radix astragali juice;
s2, mixing and blending: mixing 70 parts of peanut milk prepared in S1, 16 parts of medlar juice, 13 parts of red date juice, 10 parts of codonopsis pilosula juice and 15 parts of astragalus mongholicus juice, adding sucrose ester with the weight concentration of 0.08%, monoglyceride with the weight concentration of 0.1%, CMC with the weight concentration of 0.09% and cane sugar with the weight concentration of 8%, uniformly stirring, fixing the volume to 100L, degassing at the constant temperature of 70 ℃, homogenizing, canning and sterilizing.
Example 3
A peanut plant protein beverage is composed of the following raw materials in parts by weight: 60 parts of peanut milk, 14 parts of medlar juice, 13 parts of red date juice, 4 parts of codonopsis pilosula juice and 6 parts of astragalus juice;
the preparation method of the peanut vegetable protein beverage comprises the following steps:
s1, preparing materials
Preparing peanut milk: selecting Henan Zhengyang Xiaobaisha, selecting peanuts, baking for 10min at 150 ℃, removing red skins when the baked peanuts have strong peanut fragrance, soaking for 4.5h by using 0.2% baking soda solution, adding 60 ℃ hot water into the treated peanuts according to a feed-liquid ratio of 1:15, performing fine grinding and pulping by using a wet-type ultrafine grinder, and performing primary homogenization to obtain peanut milk;
preparing the medlar juice: selecting fructus Lycii, soaking in 65 deg.C constant temperature water for 30min, soaking in 2.5 times of fructus Lycii weight of cold water for 2.5 hr, filtering, collecting filtrate, adding water into the treated fructus Lycii according to a material-to-liquid ratio of 1:2.5, crushing and pulping, adding 8 times of fructus Lycii weight of water, leaching, performing ultrasonic extraction, repeating leaching twice to obtain leaching juice, mixing the filtrate with the leaching juice, cooling, and clarifying to obtain fructus Lycii juice;
preparing red date juice: baking high-quality Xinjiang red dates in an oven at 80 ℃ for 10min, adding 2 times of water into the baked red dates, heating and boiling for 10min, adding 6 times of water with the weight of the dried red dates for pulping, and performing ultrasonic-microwave combined extraction at the constant temperature of 40 ℃ to obtain red date juice;
preparation of radix codonopsitis juice: removing impurities from radix Codonopsis, cleaning, adding water 15 times of radix Codonopsis, heating, decocting, boiling, maintaining with slow fire for 30min until the medicinal taste is not increased, and filtering with four layers of gauze to obtain radix Codonopsis juice;
preparing the astragalus juice: removing impurities from radix astragali, selecting, cleaning, adding water 15 times of radix astragali, heating, decocting, boiling with middle fire, maintaining with slow fire for 30min until the medicinal materials are not increased, and filtering with four layers of gauze to obtain radix astragali juice;
s2, mixing and blending: mixing 60 parts of peanut milk prepared in S1, 14 parts of Chinese wolfberry juice, 13 parts of red date juice, 4 parts of codonopsis pilosula juice and 6 parts of astragalus mongholicus juice, adding 0.07% of sucrose ester, 0.08% of monoglyceride, 0.07% of xanthan gum and 6.5% of sucrose by weight, uniformly stirring, fixing the volume to 100L, degassing at a constant temperature of 65 ℃, homogenizing, and finally canning and sterilizing.
For the above examples 1 to 3, the content of protein and soluble solids in the peanut plant protein beverage was determined by kjeldahl method according to QB/T2439, and the results are shown in table 1 below:
TABLE 1 peanut vegetable protein beverage protein and solids content
As can be seen from Table 1: the peanut plant protein beverage prepared by the invention has the protein content of 0.9-1.9% and the soluble solid content of 4.0-6.8%.
The taste and mouthfeel of the peanut functional protein beverage of examples 1-3 were evaluated.
The evaluation method comprises the following steps: the functional protein beverage prepared by the processing method is taken as an evaluation object, the evaluation indexes are divided into five indexes of sweetness, mouthfeel, fragrance, color and flavor, each index is divided into five grades, each index is divided into 20 grades at full, the indexes are sequentially decreased progressively, and the indexes are allowed to have parallel scores for experimental groups with similar preference degrees of evaluators. The evaluation criteria are shown in Table 2.
TABLE 2 Scoring standards for peanut vegetable protein beverages
The results were evaluated mainly by sensory evaluation of people of different occupations or ages, the functional protein beverages to be evaluated were distributed randomly and evaluated by sensory evaluation personnel, respectively, and the number of people involved in the evaluation was 30, and the evaluation results are shown in table 3.
TABLE 3 examples 1-3 sensory scores for peanut vegetable protein beverages
As can be seen from Table 3: the peanut vegetable protein beverage prepared by the invention has higher sensory score, and the sensory comprehensive score can reach more than 90.4.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (9)
1. The peanut plant protein beverage is characterized by being prepared from plant juice and an additive, wherein the plant juice is prepared from the following raw materials: 55-70 parts of peanut milk, 12-16 parts of medlar juice, 10-13 parts of red date juice, 2-10 parts of codonopsis pilosula juice, 4-15 parts of astragalus mongholicus juice,
The additive is prepared from the following raw materials in concentration: sucrose ester with the weight concentration of 0.05-0.08 percent, monoglyceride with the weight concentration of 0.06-0.1 percent, thickening agent with the weight concentration of 0.05-0.09 percent and cane sugar with the weight concentration of 5-8 percent, wherein the weight concentrations are the weight ratio of the plant juice.
2. The method of preparing a peanut plant protein beverage as claimed in claim 1, comprising the steps of:
s1, preparing materials
Preparing peanut milk: baking the peanuts at 140-170 ℃ for 8-15 min, removing red skins, soaking the peanuts for 4-5 h by using 0.1-0.35% sodium bicarbonate solution, adding water into the treated peanuts, finely grinding, pulping, and homogenizing for the first time;
preparing red date juice: baking red dates at 60-90 ℃ for 5-10 min, adding water for the first time, heating, boiling for 8-15 min, adding water for the second time, pulping, and extracting at constant temperature to obtain red date juice;
preparing the medlar juice: soaking the medlar at the constant temperature of 60-70 ℃ for 20-30 min, soaking in cold water for 2-3 h, filtering, collecting filtrate, pulping, crushing, adding water for leaching, performing ultrasonic extraction, repeatedly leaching for multiple times to obtain leaching juice, mixing the filtrate and the leaching juice, cooling and clarifying to obtain medlar juice;
preparing codonopsis pilosula juice: cleaning radix codonopsis, adding water, heating, decocting, boiling, maintaining with soft fire for 20-30 min, and filtering;
preparing the astragalus juice: cleaning radix astragali, adding water, heating, decocting, boiling, maintaining with slow fire for 20-30 min, and filtering;
s2, mixing and blending: stirring and mixing the peanut milk, the medlar juice, the red date juice, the codonopsis pilosula juice and the astragalus mongholicus juice in the formula amount of S1 to prepare plant juice, adding the emulsifier, the thickener and the sucrose in the formula amount, and uniformly stirring to obtain a semi-finished beverage;
s3, post-processing: degassing and homogenizing the semi-finished product beverage in the S2 to obtain a finished product peanut vegetable protein beverage, canning and sterilizing.
3. The preparation method of the peanut plant protein beverage as claimed in claim 2, wherein in S1, the temperature of hot water during fine grinding and pulping of baking soda peanuts is 60-70 ℃, and the feed-liquid ratio of the treated peanuts to the hot water is 1: 12-17.
4. The preparation method of the peanut plant protein beverage as claimed in claim 2, wherein in S1, the roasted red dates are boiled with water according to a feed-to-liquid ratio of 1: 1.5-4, then water which is 5-8 times of the weight of the roasted red dates is added for pulping, and ultrasonic microwave is adopted for carrying out combined extraction at a constant temperature of 30-50 ℃ to obtain the red date juice.
5. The preparation method of the peanut plant protein beverage as claimed in claim 2, wherein in S1, the soaked fructus Lycii and water are pulped according to a material-to-liquid ratio of 1: 2-3, and then water 7-8 times of the soaked fructus Lycii is added for leaching, and the leaching is repeated for 2-3 times.
6. The preparation method of the peanut plant protein beverage as claimed in claim 2, wherein in S1, after removing impurities and selecting, the codonopsis pilosula is added with water which is 12-17 times of the weight of the codonopsis pilosula for decoction.
7. The preparation method of the peanut plant protein beverage as claimed in claim 2, wherein in S1, after removing impurities and selecting, the astragalus membranaceus is added with water which is 12-17 times of the astragalus membranaceus in weight and decocted.
8. The method of preparing a peanut plant protein beverage as claimed in claim 2, wherein said thickener is any one of xanthan gum or carboxymethyl cellulose.
9. The method for preparing a peanut plant protein beverage as claimed in claim 2, wherein in S3, the semi-finished beverage is degassed at 60-70 ℃ and then homogenized.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115868542A (en) * | 2021-09-29 | 2023-03-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Peanut, red date and medlar compound protein beverage and preparation method thereof |
| CN115956603A (en) * | 2021-10-09 | 2023-04-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Peanut, red date, medlar and milk composite protein beverage and preparation method thereof |
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| CN103636790A (en) * | 2013-11-15 | 2014-03-19 | 东君乳业（禹城）有限公司 | Red date wolfberry peanut kernel milk and preparation method thereof |
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| CN110150390A (en) * | 2019-06-21 | 2019-08-23 | 正阳新地食品工业有限公司 | A kind of plant protein of the peanut beverage and preparation method thereof |
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| CN102119739A (en) * | 2010-12-27 | 2011-07-13 | 陈慧婷 | Formula of astragalus, lucid ganoderma, Chinese wolfberry and peanut milk for protecting liver and preparation method thereof |
| CN103636790A (en) * | 2013-11-15 | 2014-03-19 | 东君乳业（禹城）有限公司 | Red date wolfberry peanut kernel milk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115868542A (en) * | 2021-09-29 | 2023-03-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Peanut, red date and medlar compound protein beverage and preparation method thereof |
| CN115956603A (en) * | 2021-10-09 | 2023-04-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Peanut, red date, medlar and milk composite protein beverage and preparation method thereof |
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