CN115005276A - Peanut milk added with astaxanthin and preparation method thereof - Google Patents
Peanut milk added with astaxanthin and preparation method thereof Download PDFInfo
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- CN115005276A CN115005276A CN202210795278.7A CN202210795278A CN115005276A CN 115005276 A CN115005276 A CN 115005276A CN 202210795278 A CN202210795278 A CN 202210795278A CN 115005276 A CN115005276 A CN 115005276A
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Food Science & Technology (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses peanut milk added with astaxanthin, which comprises the following components in parts by weight: 220 parts of raw milk, 30-50 parts of peanuts, 30-50 parts of red beans, 30-50 parts of red dates, 30-50 parts of longan, 10-30 parts of walnuts, 6-10 parts of honey, 6-10 parts of astaxanthin, 1-5 parts of carrot extract, 1-5 parts of medlar extract, 0.5-1.5 parts of acesulfame potassium, 0.5-1.5 parts of propylene glycol alginate and 0.5-1.5 parts of citric acid. The invention belongs to the technical field of milk, and provides astaxanthin-added peanut milk and a preparation method thereof.
Description
Technical Field
The invention belongs to the technical field of milk, and particularly relates to astaxanthin-added peanut milk and an astaxanthin-added peanut milk preparation method.
Background
The milk is rich in nutrition, easy to digest and absorb, high in quality, low in price and convenient to eat, but the milk in the current market has a single function, is mainly used for supplementing calcium, and is a great physiological characteristic of women in terms of body deficiency and cold uterus, however, the existing peanut milk does not have the functions of helping the women condition the body and maintain beauty and keep young.
In addition, the astaxanthin is a very strong antioxidant, has a very good antioxidant function and a very good effect of scavenging free radicals, has a stronger effect compared with grape seeds, and has important effects on the skin beauty of female friends, the regulation of blood pressure and blood fat, the alleviation of fatigue symptoms, the reduction of blood sugar, the delay of aging and the protection of eyesight; meanwhile, red foods such as red dates, red beans and peanuts are very friendly to women, and the special health-care milk for women, which combines astaxanthin, red foods and milk, is lacked in the market at present.
Disclosure of Invention
In view of the above situation, in order to overcome the defects of the prior art, the invention aims to provide astaxanthin-added peanut milk and a preparation method thereof, red food, astaxanthin and milk are mixed together to prepare the peanut milk, so that the effects of oxidation resistance, beautifying and nourishing, uterus warming protection, qi and blood improvement and body quality improvement are effectively realized, and the peanut milk is very practical and healthy health-care milk.
The technical scheme adopted by the invention is as follows: the invention relates to peanut milk added with astaxanthin, which comprises the following components in parts by weight: 220 parts of raw milk, 30-50 parts of peanuts, 30-50 parts of red beans, 30-50 parts of red dates, 30-50 parts of longan, 10-30 parts of walnuts, 6-10 parts of honey, 6-10 parts of astaxanthin, 1-5 parts of carrot extract, 1-5 parts of medlar extract, 0.5-1.5 parts of acesulfame potassium, 0.5-1.5 parts of propylene glycol alginate and 0.5-1.5 parts of citric acid.
Further, the astaxanthin-added peanut milk comprises the following components in parts by weight: 210 parts of raw milk 190-containing materials, 35-45 parts of peanuts, 35-45 parts of red beans, 35-45 parts of red dates, 35-45 parts of longan, 15-25 parts of walnuts, 7-9 parts of honey, 7-9 parts of astaxanthin, 2-4 parts of carrot extracts, 2-4 parts of medlar extracts, 0.7-1.3 parts of acesulfame potassium, 0.7-1.3 parts of propylene glycol alginate and 0.7-1.3 parts of citric acid.
Furthermore, the peanut milk added with the astaxanthin comprises the following components in parts by weight: 200 parts of raw milk, 40 parts of peanuts, 40 parts of red beans, 40 parts of red dates, 40 parts of longan, 20 parts of walnuts, 8 parts of honey, 8 parts of astaxanthin, 3 parts of carrot extracts, 3 parts of medlar extracts, 1 part of acesulfame, 1 part of propylene glycol alginate and 1 part of citric acid.
A preparation method of peanut milk added with astaxanthin comprises the following steps:
the method comprises the following steps: detecting the quality of raw milk, weighing the raw milk according to the weight ratio after the raw milk is qualified, and purifying the raw milk to obtain the qualified raw milk;
step two: sterilizing and refrigerating the qualified raw milk;
step three: putting peanuts, red beans, red dates, longan and walnuts into a grinder according to a weight ratio, grinding, shearing and grinding the mixture to powder to obtain a first mixture;
step four: mixing Mel and the first mixture in a mixer to obtain a second mixture;
step five: fermenting with Phaffia rhodozyma to produce astaxanthin, measuring the content of astaxanthin by using a liquid chromatograph, weighing a carrot extract, a medlar extract, acesulfame potassium, propylene glycol alginate and citric acid according to the weight ratio, and mixing the weighed raw materials together to obtain a third mixture;
step six: mixing the second mixture and the third mixture to obtain a mixed solution;
step seven: mixing the qualified raw milk subjected to sterilization and refrigeration in the step two with the mixed liquid, and putting the mixture into a milk homogenizer for processing to obtain homogenized milk;
step eight: and (4) carrying out ultra-high temperature sterilization on the homogenized milk, then carrying out aseptic filling, and then boxing, quality inspection and leaving the factory.
After the technical scheme is adopted, the invention has the following beneficial effects: the peanut milk added with the astaxanthin and the preparation method thereof are provided, the red food, the astaxanthin and the milk are mixed together to prepare the peanut milk, the effects of oxidation resistance, beautifying, uterus warming protection, qi and blood improvement and body quality improvement are effectively realized, and the peanut milk is very practical and healthy health care milk.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Embodiment 1, the peanut milk added with astaxanthin comprises the following components in parts by weight: 180 parts of raw milk, 30 parts of peanuts, 30 parts of red beans, 30 parts of red dates, 30 parts of longan, 10 parts of walnuts, 6 parts of honey, 6 parts of astaxanthin, 1 part of carrot extract, 1 part of medlar extract, 0.5 part of acesulfame, 0.5 part of propylene glycol alginate and 0.5 part of citric acid.
A preparation method of peanut milk added with astaxanthin comprises the following steps:
the method comprises the following steps: detecting the quality of raw milk, weighing the raw milk according to the weight ratio after the raw milk is qualified, and purifying the raw milk to obtain the qualified raw milk;
step two: sterilizing and refrigerating the qualified raw milk;
step three: putting peanuts, red beans, red dates, longan and walnuts into a grinder according to a weight ratio, grinding, shearing and grinding the mixture to powder to obtain a first mixture;
step four: mixing Mel and the first mixture in a mixer to obtain a second mixture;
step five: fermenting with Phaffia rhodozyma to produce astaxanthin, measuring the content of astaxanthin by using a liquid chromatograph, weighing carrot extract, medlar extract, acesulfame potassium, propylene glycol alginate and citric acid according to the weight ratio, and mixing the weighed raw materials together to obtain a third mixture;
step six: mixing the second mixture and the third mixture to obtain a mixed solution;
step seven: mixing the qualified raw milk subjected to sterilization and refrigeration in the step two with the mixed liquid, and putting the mixture into a milk homogenizer for processing to obtain homogenized milk;
step eight: and (3) carrying out ultra-high temperature sterilization on the homogenized milk, then carrying out aseptic filling, and then packaging, quality inspection and leaving the factory.
Example 2: the invention relates to peanut milk added with astaxanthin, which comprises the following components in parts by weight: 200 parts of raw milk, 40 parts of peanuts, 40 parts of red beans, 40 parts of red dates, 40 parts of longan, 20 parts of walnuts, 8 parts of honey, 8 parts of astaxanthin, 3 parts of carrot extracts, 3 parts of medlar extracts, 1 part of acesulfame, 1 part of propylene glycol alginate and 1 part of citric acid.
A preparation method of peanut milk added with astaxanthin comprises the following steps:
the method comprises the following steps: detecting the quality of raw milk, weighing the raw milk according to the weight ratio after the raw milk is qualified, and purifying the raw milk to obtain the qualified raw milk;
step two: sterilizing and refrigerating the qualified raw milk;
step three: putting peanuts, red beans, red dates, longan and walnuts into a grinder according to a weight ratio, grinding, shearing and grinding the mixture to powder to obtain a first mixture;
step four: mixing Mel and the first mixture in a mixer to obtain a second mixture;
step five: fermenting with Phaffia rhodozyma to produce astaxanthin, measuring the content of astaxanthin by using a liquid chromatograph, weighing carrot extract, medlar extract, acesulfame potassium, propylene glycol alginate and citric acid according to the weight ratio, and mixing the weighed raw materials together to obtain a third mixture;
step six: mixing the second mixture and the third mixture to obtain a mixed solution;
step seven: mixing the qualified raw milk subjected to sterilization and refrigeration in the step two with the mixed liquid, and putting the mixture into a milk homogenizer for processing to obtain homogenized milk;
step eight: and (4) carrying out ultra-high temperature sterilization on the homogenized milk, then carrying out aseptic filling, and then boxing, quality inspection and leaving the factory.
Example 3: the invention relates to peanut milk added with astaxanthin, which comprises the following components in parts by weight: 220 parts of raw milk, 50 parts of peanuts, 50 parts of red beans, 50 parts of red dates, 50 parts of longan, 30 parts of walnuts, 10 parts of honey, 10 parts of astaxanthin, 5 parts of carrot extracts, 5 parts of medlar extracts, 1.5 parts of acesulfame, 1.5 parts of propylene glycol alginate and 1.5 parts of citric acid.
A preparation method of peanut milk added with astaxanthin comprises the following steps:
the method comprises the following steps: detecting the quality of raw milk, weighing the raw milk according to the weight ratio after the raw milk is qualified, and purifying the raw milk to obtain the qualified raw milk;
step two: sterilizing and refrigerating the qualified raw milk;
step three: putting peanuts, red beans, red dates, longan and walnuts into a grinder according to a weight ratio, grinding, shearing and grinding the mixture to powder to obtain a first mixture;
step four: mixing Mel and the first mixture in a mixer to obtain a second mixture;
step five: fermenting with Phaffia rhodozyma to produce astaxanthin, measuring the content of astaxanthin by using a liquid chromatograph, weighing carrot extract, medlar extract, acesulfame potassium, propylene glycol alginate and citric acid according to the weight ratio, and mixing the weighed raw materials together to obtain a third mixture;
step six: mixing the second mixture and the third mixture to obtain a mixed solution;
step seven: mixing the qualified raw milk subjected to sterilization and refrigeration in the step two with the mixed liquid, and putting the mixture into a milk homogenizer for processing to obtain homogenized milk;
step eight: and (4) carrying out ultra-high temperature sterilization on the homogenized milk, then carrying out aseptic filling, and then boxing, quality inspection and leaving the factory.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
The present invention and its embodiments have been described above, but the description is not limitative, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. The peanut milk added with the astaxanthin is characterized by comprising the following components in parts by weight: 220 parts of raw milk, 30-50 parts of peanuts, 30-50 parts of red beans, 30-50 parts of red dates, 30-50 parts of longan, 10-30 parts of walnuts, 6-10 parts of honey, 6-10 parts of astaxanthin, 1-5 parts of carrot extract, 1-5 parts of medlar extract, 0.5-1.5 parts of acesulfame potassium, 0.5-1.5 parts of propylene glycol alginate and 0.5-1.5 parts of citric acid.
2. The peanut milk added with astaxanthin according to claim 1, which is characterized by comprising the following components in parts by weight: 210 parts of raw milk 190-containing materials, 35-45 parts of peanuts, 35-45 parts of red beans, 35-45 parts of red dates, 35-45 parts of longan, 15-25 parts of walnuts, 7-9 parts of honey, 7-9 parts of astaxanthin, 2-4 parts of carrot extracts, 2-4 parts of medlar extracts, 0.7-1.3 parts of acesulfame potassium, 0.7-1.3 parts of propylene glycol alginate and 0.7-1.3 parts of citric acid.
3. The peanut milk added with astaxanthin according to claim 2, which is characterized by comprising the following components in parts by weight: 200 parts of raw milk, 40 parts of peanuts, 40 parts of red beans, 40 parts of red dates, 40 parts of longan, 20 parts of walnuts, 8 parts of honey, 8 parts of astaxanthin, 3 parts of carrot extracts, 3 parts of medlar extracts, 1 part of acesulfame, 1 part of propylene glycol alginate and 1 part of citric acid.
4. The preparation method of peanut milk added with astaxanthin is characterized by comprising the following steps:
the method comprises the following steps: detecting the quality of raw milk, weighing the raw milk according to the weight ratio after the raw milk is qualified, and purifying the raw milk to obtain the qualified raw milk;
step two: sterilizing and refrigerating the qualified raw milk;
step three: putting peanuts, red beans, red dates, longan and walnuts into a grinder according to a weight ratio, grinding, shearing and grinding the mixture to powder to obtain a first mixture;
step four: mixing Mel and the first mixture in a mixer to obtain a second mixture;
step five: fermenting with Phaffia rhodozyma to produce astaxanthin, measuring the content of astaxanthin by using a liquid chromatograph, weighing carrot extract, medlar extract, acesulfame potassium, propylene glycol alginate and citric acid according to the weight ratio, and mixing the weighed raw materials together to obtain a third mixture;
step six: mixing the second mixture and the third mixture to obtain a mixed solution;
step seven: mixing the qualified raw milk subjected to sterilization and refrigeration in the step two with the mixed liquid, and putting the mixture into a milk homogenizer for processing to obtain homogenized milk;
step eight: and (4) carrying out ultra-high temperature sterilization on the homogenized milk, then carrying out aseptic filling, and then boxing, quality inspection and leaving the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210795278.7A CN115005276A (en) | 2022-07-06 | 2022-07-06 | Peanut milk added with astaxanthin and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210795278.7A CN115005276A (en) | 2022-07-06 | 2022-07-06 | Peanut milk added with astaxanthin and preparation method thereof |
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| CN115005276A true CN115005276A (en) | 2022-09-06 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141725A (en) * | 1995-02-10 | 1997-02-05 | 成都市乳品公司 | Walnut-kernel and peanut-kernel milk and production method thereof |
| CN105454435A (en) * | 2015-11-25 | 2016-04-06 | 刘韶娜 | Peanut milk and preparation method thereof |
| CN108902322A (en) * | 2018-06-28 | 2018-11-30 | 湖南艾达伦科技有限公司 | A kind of peanut milk and preparation method |
| CN112266945A (en) * | 2020-09-29 | 2021-01-26 | 自然资源部第三海洋研究所 | Method for extracting astaxanthin from phaffia rhodozyma |
| CN114081069A (en) * | 2021-11-11 | 2022-02-25 | 光明乳业股份有限公司 | Dairy product containing astaxanthin and preparation method thereof |
-
2022
- 2022-07-06 CN CN202210795278.7A patent/CN115005276A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141725A (en) * | 1995-02-10 | 1997-02-05 | 成都市乳品公司 | Walnut-kernel and peanut-kernel milk and production method thereof |
| CN105454435A (en) * | 2015-11-25 | 2016-04-06 | 刘韶娜 | Peanut milk and preparation method thereof |
| CN108902322A (en) * | 2018-06-28 | 2018-11-30 | 湖南艾达伦科技有限公司 | A kind of peanut milk and preparation method |
| CN112266945A (en) * | 2020-09-29 | 2021-01-26 | 自然资源部第三海洋研究所 | Method for extracting astaxanthin from phaffia rhodozyma |
| CN114081069A (en) * | 2021-11-11 | 2022-02-25 | 光明乳业股份有限公司 | Dairy product containing astaxanthin and preparation method thereof |
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