阅读说明：本技术 纯天然花生豆牛奶饮料 (Pure natural peanut bean milk beverage ) 是由 白学义 于 2019-08-10 设计创作，主要内容包括：纯天然花生豆牛奶饮料。属于蛋白饮料技术领域。人民生活水平的提高,对蛋白饮料营养品质要求越来越高,纯牛奶、发酵酸酸牛奶、豆浆已不能满足人民的需要,为满足人们需求,发明了纯天然花生豆牛奶饮料,该饮料营养品质口味与牛奶、豆浆相比较有以下改变,该饮料花生香味降低豆腥味,花生特有白藜芦醇、可溶性纤维素和大豆特有的大豆皂苷、大豆低聚糖,牛奶中含有人体所需全部氨基酸,呈现营养素互补效果,三方共有蛋白质,维生素矿物质呈营养素叠加效果。该饮料营养素种类多于牛奶、豆浆,饮该饮料等于食用花生,大豆、牛奶三种食品、符合膳食平衡要求,该饮料配方是花生、大豆、牛奶、水、蔗糖、甜菊糖苷,没有使用人工合成食品添加剂。(A pure natural peanut and milk beverage. Belongs to the technical field of protein beverage. The improvement of the living standard of people, the requirement for the nutritional quality of protein beverages is higher and higher, the pure milk, the fermented sour milk and the soybean milk can not meet the requirement of people, in order to meet the requirement of people, the invention provides the pure natural peanut and bean milk beverage, the nutritional quality and taste of the beverage are changed as compared with the milk and the soybean milk, the peanut flavor of the beverage is reduced, the peculiar resveratrol of peanuts, soluble cellulose and the peculiar soyasaponin and soyasaponin of soybeans are reduced, the milk contains all amino acids required by human bodies, the complementary effect of nutrients is presented, three parties share protein, and vitamin mineral substances are in the superimposed effect of the nutrients. The nutrient of the beverage is more than that of milk and soybean milk, the beverage is equal to three foods of edible peanut, soybean and milk, and meets the requirement of dietary balance, the formula of the beverage is peanut, soybean, milk, water, cane sugar and stevioside, and no artificially synthesized food additive is used.)

1. A pure natural peanut milk beverage belongs to the technical field of protein beverages, and adopts a protein beverage processing technology; the formula comprises the following materials: peanut, soybean, milk, cane sugar, water and stevioside.

2. The pure natural peanut milk beverage of claim 1, wherein the formulation comprises peanut, soybean, milk, sucrose, water, stevioside; the beverage is a pure natural beverage without using an artificial synthetic food additive, and is a new variety of protein beverages.

3. The pure natural peanut milk beverage as claimed in claim 1, wherein the flavor of peanut is reduced to reduce the beany flavor and the milk flavor of the peanut, soybean and milk.

4. The natural peanut milk beverage as claimed in claim 1, wherein the beverage has improved nutritional quality due to the use of peanut, soybean, milk in the formulation, and has the following nutritional characteristics compared to soybean and milk beverages; the peanut, soybean and milk commonly contain protein, fat, vitamin A, B, C, E, mineral substances, iron, phosphorus and calcium, and have a nutrient superposition effect, the special unsaturated fatty acid of the peanut, the chenopodium album alcohol, the soluble cellulose, the special soybean saponin of the soybean, the soybean oligosaccharide and all amino acids required by human body contained in the milk have a nutrient complementary effect, and the pure natural peanut bean milk beverage contains more kinds of nutrients; the beverage is eaten by three foods of peanut, soybean and milk which meet the requirement of dietary balance.

5. The pure natural peanut milk beverage as claimed in claim 1, wherein the protein beverage processing technology is adopted, and the peanut milk beverage can be produced on the peanut beverage production line without adding equipment, so that the equipment investment fund is saved.

Technical Field

Belongs to the technical field of protein beverage.

Background

With the increasing of the living standard of people, the requirements on the nutritional quality of protein beverages are higher and higher, and when people drink the beverages, the human body can only take the nutrients in single protein food, the taste is single, and the soybean milk has beany flavor, so that the protein beverage is not enough for single food.

Disclosure of Invention

In order to make up for the deficiency of single food protein beverage, the peanut, soybean, milk are processed into pure natural peanut bean milk beverage, this beverage has following improvement compared with single protein food beverage, milk, soya-bean milk beverage, 1, fat, protein, vitamin A, B, C, E, mineral substance, calcium, iron, phosphorus that peanut, soybean, milk contain jointly, present nutrient additive effect.2, peculiar unsaturated fatty acid of peanut, resveratrol, soluble cellulose, soyasaponin, soyaoligosaccharide, nicotinic acid that the soybean is peculiar, the milk contains all amino acids that the human body needs, peanut, soybean, milk each peculiar nutrient presents complementary effect, 3, pure natural peanut bean milk beverage is animal and vegetable protein composite beverage, contain more nutrient variety, drink peanut bean milk beverage, equal to edible peanut, soybean milk beverage, Three high-quality protein foods of soybean and milk meet the requirement of dietary balance. 4, the pure natural peanut milk beverage has the peanut flavor, reduces the soybean fishy smell, has the milk flavor of milk, and has better taste than the single soybean protein beverage.

In order to realize the purpose of the invention, the pure natural peanut bean milk beverage uses a protein beverage processing technology, and the beverage formula comprises the following materials in percentage by weight:

the soybean is proportioned as follows; 105- -880

The peanut proportion is as follows: 167-1400

The milk proportion is as follows: 1000-8000

The sucrose proportion is as follows: 240-1200

The water ratio is as follows: 478-7710

The stevioside mixture ratio is as follows: 0-3

Example 1: soybean, peanut, milk, cane sugar, water and stevioside.

Example 2; peanut, soybean, milk, cane sugar and water.

The production process comprises the following steps:

the quality of the production water meets the following requirements: the water hardness CaCo3 is less than 100 mg/L. The total number of bacteria in the water is less than or equal to ten thousand CFU. Yeast is less than 10 CFU/mL. Escherichia coli is less than or equal to 40MPIV/100 mL. Pathogenic bacteria were not detected.

The conventional indexes and limit values of heavy metal water quality of the production water are equal to or less than the following limit value (unit mg/L)

Zinc 10, copper 1.0, manganese 0.1, iron 0.3, lead 0.01, aluminum 0.2, mercury 0.001, chromium 0.05, dysprosium 0.005 and arsenic 0.001.

The unconventional indexes and limits of heavy metal water quality of the production water are equal to or less than the following limit (unit mg/L)

0.005 antimony, 0.7 barium, 0.002 beryllium, 0.5 boron, 0.07 molybdenum, 0.05 silver, 0.02 nickel and 0.0001 thallium.

The production water reaches the indexes, and the following treatment is also carried out: firstly, the production water is filtered by a sand rod filter, then is treated by anions to soften the water quality, then enters an active carbon processor to remove peculiar smell, and finally is sterilized by an ultraviolet sterilizer and sent into a container for standby.

The peanut is produced by winnowing, selecting large full-grain peanuts, shelling, manually selecting peanut kernels, removing mildewed grains, baking or roasting at the temperature of 110-140 ℃, baking or roasting for 10-20 minutes until the peanut kernels are white and crisp without burnt flavor, immediately taking out, rapidly cooling, cooling to normal temperature, removing red skins of the peanut kernels, soaking, wherein the water consumption for soaking is three times of the weight of the peanuts, the pH value of the water for soaking is adjusted to 8.5-9.5 by using sodium bicarbonate, and the water for soaking is 14-25 ℃ for 8-14 hours. The peanut kernels are fully expanded without hard cores, and the peanut kernels are fished out and then the residual liquid is cleaned for later use.

The soybeans with full seeds and without mildew are soaked in clear water, the water consumption is three times of the weight of the soybeans, the soaking water temperature is 14-25 ℃, the soaking time is 6-14 hours, the soybeans are fully soaked soft and have no hard cores, the soybeans and the peanuts are mashed by pinching with hands, the soybeans and the peanuts which are soaked and cleaned are fished out and ground together, the water consumption is 6-8 times of the sum of the weights of the soybeans and the peanuts, and the soybeans and the peanuts are ground again after being ground once. The slurry was filtered through 120 mesh filter cloth for use. Adding white sugar five times the weight of stevioside powder, stirring, adding into a sugar melting pot together with white sugar, adding 90 deg.C water twenty times the weight of white sugar, stirring thoroughly to dissolve, and filtering with 150 mesh filter cloth.

Pouring peanut, soybean milk, syrup and milk into a material mixing barrel, fully and uniformly stirring, grinding by a colloid mill once, then sending the feed liquid into a homogenizer with a homogenizing pressure of 25-30MP, filtering the homogenized feed liquid by a 200-mesh filter cloth, sending the filtered feed liquid into the material barrel, adding enough quantitative water, uniformly stirring, carrying out secondary homogenization with a homogenizing pressure of 20-25MP, filtering by a 120-mesh filter cloth after homogenization, and controlling the temperature of the feed liquid to be more than 95 ℃ in order to prevent the feed liquid from deteriorating during processing. After the processing of the feed liquid is finished, the feed liquid is immediately filled and sealed, and is sent into a sterilization kettle, the pressure is stabilized at 0.4MP, the pressure stabilization time is 10-30 minutes, and the whole process of cooling, pressure reduction, kettle discharge and processing is finished.