CN102524859A - Production method for peanut milk tea - Google Patents
Production method for peanut milk tea Download PDFInfo
- Publication number
- CN102524859A CN102524859A CN2010106048044A CN201010604804A CN102524859A CN 102524859 A CN102524859 A CN 102524859A CN 2010106048044 A CN2010106048044 A CN 2010106048044A CN 201010604804 A CN201010604804 A CN 201010604804A CN 102524859 A CN102524859 A CN 102524859A
- Authority
- CN
- China
- Prior art keywords
- peanut
- milk tea
- carrot
- peanut milk
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a production method for peanut milk tea. The production method comprises the following steps of: flavoring and peeling peanuts, soaking the peanuts with hot water, pulping, and filtering to obtain peanut milk; cleaning clean and bright-colored carrots, slicing the carrots, boiling slices for 10 min to 15 min, pulping, and filtering to obtain carrot juice; and mixing the peanut milk with the carrot juice, adding sugar, homogenizing, sterilizing and bottling. Sodium carbonate solution is replaced by the hot water to soak the peanuts, and sodium hydroxide is replaced by clean water to clean the carrots, so that irritant and corrosive damage to human bodies caused by the sodium carbonate and the sodium hydroxide is prevented.
Description
Technical field
The present invention relates to a kind of preparation method of milk tea, relate in particular to the preparation method of Peanut Milk Tea.
Background technology
Peanut contains rich in protein, fat, carbohydrate, crude fibre, for promoting the growing of human body, anti-aging, blood coagulation hemostasis, prevention intestinal cancer that good effect is arranged, is described as by people " peanut ".Carrot contains a large amount of carrotene and string, has liver-benefiting eye-brightening, the wide intestines of sharp diaphragm, invigorating the spleen to remove infantile malnutrition due to digestive disturbances or intestinalparasites, hypoglycemic, raise immunity.At present, Peanut Milk Tea has a variety of, and way is also varied, and the method that Peanut Milk Tea is made in commonplace a kind of industry is that peanut emulsion and carrot juice are mixed, and adds the emulsifying agent high-temperature sterilization, and the Peanut Milk Tea that this method is made is fragrant and sweet good to eat, nutritious.But, on production process,,, being employed in the mode of soaking in the sodium hydroxide solution usually and removing the peel to carrot in order to raise the efficiency owing to want big batch processing raw material, the mode of in sodium carbonate liquor, soaking is cleaned shelled peanut.NaOH has strong impulse property and corrosivity, and is harmful; Sodium carbonate liquor is corrosive, excitant, and is harmful.
Summary of the invention
In order to overcome the deficiency of prior art, the purpose of this invention is to provide the preparation method of Peanut Milk Tea, substitute sodium carbonate liquor with hot water and soak shelled peanut; Use the clear water replace sodium hydroxide, carrot is cleaned, exempt owing to use the excitant and the corrosive harm that bring to human body of sodium carbonate and NaOH.
In order to solve the problems of the technologies described above, technical scheme of the present invention is: the preparation method of Peanut Milk Tea, this method comprises the steps:
(1) makes 20 parts of peanut emulsion;
(2) make 80 parts of carrot juices;
(3) make Peanut Milk Tea with peanut emulsion and carrot juice.
Above-mentioned steps (1) also comprises the steps:
(1.1) shelled peanut is cleaned, dried up;
(1.2) with the shelled peanut that dries up parch 10～15min under 80 ~ 100 ℃ of temperature;
(1.3) shelled peanut of parch being crossed soaks in 20 ~ 30 parts water, and water temperature is 60 ~ 80 ℃;
(1.4) shelled peanut is ground, with 100 ~ 120 purpose filter clothes just slag with the slurry separate;
(1.5) in slag, add 60 ~ 80 ℃ water, stir, row separates again, 2～3 times repeatedly, merges filter pulp.
Above-mentioned steps (2) also comprises the steps:
(2.1) carrot is cleaned;
(2.2) sheet that carrot is cut into, thickness is 3 ~ 5mm, boils 10～15min;
(2.3) carrot is pressed into juice, the screen-aperture of juice extractor is 0.5mm;
(2.4) in juice extractor, add entry, the stirring to pulp machine mixes the juice of squeezing out with primary juice.
Above-mentioned steps (3) also comprises the steps:
(3.1) with 0.05 part of stirring and evenly mixing of 0.15 part of 0.2 part of 0.1 part of 6 parts of 80 parts of carrot juices, white granulated sugars, xanthans, sodium alginate, sucrose ester, monoglyceride of making in 20 parts of the peanut emulsion of making in the step (1), the step (2); Boil, keep boiling 2 ~ 4min;
(3.2) will allocate good mixed emulsion homogeneous 1 time under the pressure of 170 ~ 200pa, the temperature during homogeneous is 90～95 ℃;
(3.3) with Peanut Milk Tea tinning, sterilization.
In the present invention, used raw material is shelled peanut and carrot, the shelled peanut full grains, and it is rotten not go rotten, and does not have breakage; Carrot is ripe and do not have lignified carrot, the fresh hypertrophy of meat, and the thin meat of skin is thick, and center pillar is little not to have disease and pest.With the shelled peanut parch of cleaning, drying up; Help making carbonyls and amino-compound in the shelled peanut under hot conditions, Maillard reaction to take place and make goods increase fragrance, help removing scarlet simultaneously, soak in the shelled peanut hot water that parch is crossed; Increase the also water yield of shelled peanut; Help defibrination, slag is separated with slurry, help obtaining pure peanut emulsion with 100 ~ 120 purpose filter clothes.
The water that in slag, adds 60 ~ 80 ℃ stirs, and row separates again, and 2～3 times repeatedly, merge filtering the peanut emulsion that obtains several times, obtain more peanut emulsion.Carrot being cleaned up, needn't remove the peel, carrot is cut into slices, boil 10～15min, help destroying the enzyme in the carrot tissue, is the carrot organization softening, is convenient to making beating.20 parts of peanut emulsion and 80 portions of carrot juices are mixed; Add 6 parts of white granulated sugars, 100 parts of xanthans, 200 parts of sodium alginates, 150 parts of sucrose esters, 50 parts of stirring and evenly mixings of monoglyceride; White granulated sugar is used to increase the sugariness of Peanut Milk Tea, and yellow collagen and sodium alginate help keeping the purity of Peanut Milk Tea, stops its decomposition; Sucrose ester and Monoethylene Glycol (MEG) fully mix peanut emulsion and carrot juice as compound emulsifying agent.Under 90～95 ℃ temperature, give the Peanut Milk Tea homogeneous, help each composition and mix more even.
Further improvement of the present invention is: the water of the immersion shelled peanut described in the step (1.3) is 25 ~ 30 parts.Help shelled peanut is fully soaked.
Further improvement of the present invention is: the water temperature described in the step (1.3) is 65 ~ 75 ℃.Help the shelled peanut swelling.
Further improvement of the present invention is: the pressure of mixed emulsion is 180 ~ 190pa described in the step (3.2).Help each composition in the Peanut Milk Tea is mixed.
The invention has the beneficial effects as follows: substitute sodium carbonate liquor with hot water and soak shelled peanut; Use the clear water replace sodium hydroxide, carrot is cleaned, exempt owing to use the excitant and the corrosive harm that bring to human body of sodium carbonate and NaOH.
The specific embodiment
Understand and embodiment of the present invention for the ease of those of ordinary skills, through the specific embodiment the present invention is made further detailed description below.
Specific embodiment 1, a kind of preparation method of Peanut Milk Tea, this method comprises the steps:
(1) makes peanut emulsion 20kg;
(2) make carrot juice 80 kg;
(3) make Peanut Milk Tea with peanut emulsion and carrot juice.
Above-mentioned steps (1) also comprises the steps:
(1.1) the 12kg shelled peanut is cleaned, dried up;
(1.2) with the shelled peanut that dries up parch 12min under 85 ℃ of temperature;
(1.3) shelled peanut of parch being crossed soaks in 28 parts water, and water temperature is 75 ℃;
(1.4) shelled peanut is ground, with 115 purpose filter clothes just slag with the slurry separate;
(1.5) in slag, add 70 ℃ water, stir, row separates again, 3 times repeatedly, merges filter pulp.
Above-mentioned steps (2) also comprises the steps:
(2.1) carrot is cleaned;
(2.2) sheet that carrot is cut into, thickness is 4mm, boils 13min;
(2.3) carrot is pressed into juice, the screen-aperture of juice extractor is 0.5mm;
(2.4) in juice extractor, add entry, the stirring to pulp machine mixes the juice of squeezing out with primary juice.
Above-mentioned steps (3) also comprises the steps:
(3.1) with carrot juice 80 kg, white granulated sugar 6 kg, xanthans 100 g, sodium alginate 200 g, sucrose ester 150 g, the monoglyceride 50 g stirring and evenly mixings made in the peanut emulsion 20kg that makes in the step (1), the step (2); Boil, keep boiling 3min;
(3.2) will allocate good mixed emulsion homogeneous 1 time under the pressure of 185pa, the temperature during homogeneous is 92 ℃;
(3.3) with Peanut Milk Tea tinning, sterilization.
In the present invention, used raw material is shelled peanut and carrot, the shelled peanut full grains, and it is rotten not go rotten, and does not have breakage; Carrot is ripe and do not have lignified carrot, the fresh hypertrophy of meat, and the thin meat of skin is thick, and center pillar is little not to have disease and pest.With the shelled peanut parch of cleaning, drying up, help making carbonyls and amino-compound in the shelled peanut under hot conditions, Maillard reaction to take place and make goods increase fragrance, help removing scarlet simultaneously; Soak in the shelled peanut hot water that parch is crossed, increase the also water yield of shelled peanut, help defibrination; With 115 purpose filter clothes slag is separated with slurry, help obtaining pure peanut emulsion, in slag, add 70 ℃ water; Stir, row separates again, 3 times repeatedly; Merge filtering the peanut emulsion that obtains several times, obtain more peanut emulsion.Carrot being cleaned up, needn't remove the peel, carrot is cut into slices, boil 13min, help destroying the enzyme in the carrot tissue, is the carrot organization softening, is convenient to making beating.20 kg peanut emulsion and 80 kg carrot juices are mixed; Add white granulated sugar 6 kg, xanthans 100 g, sodium alginate 200 g, sucrose ester 150 g, monoglyceride 50 g stirring and evenly mixings; White granulated sugar is used to increase the sugariness of Peanut Milk Tea, and yellow collagen and sodium alginate help keeping the purity of Peanut Milk Tea, stops its decomposition; Sucrose ester and Monoethylene Glycol (MEG) fully mix peanut emulsion and carrot juice as compound emulsifying agent.Under 92 ℃ temperature, give the Peanut Milk Tea homogeneous, help each composition and mix more even.
Specific embodiment 1 is following about corrosivity and irritating contrast with prior art:
Can clearly find out from above table, use the clear water replace sodium hydroxide, carrot is cleaned, exempt, reach beyond thought effect owing to use the excitant and the corrosive harm that bring to human body of sodium carbonate and NaOH.
The specific embodiment of the above is a preferred embodiments of the present invention; Be not to limit practical implementation scope of the present invention with this; Those of ordinary skill for technical field under the present invention; Under the prerequisite that does not break away from the present invention's design, can also make some simple deduction or replace, all should be regarded as belonging to protection scope of the present invention.
Claims (7)
1. the preparation method of a Peanut Milk Tea, it is characterized in that: this method comprises the steps:
(1) makes 20 parts of peanut emulsion;
(2) make 80 parts of carrot juices;
(3) make Peanut Milk Tea with peanut emulsion and carrot juice.
2. the preparation method of Peanut Milk Tea according to claim 1, it is characterized in that: said step (1) also comprises the steps:
(1.1) shelled peanut is cleaned, dried up;
(1.2) with the shelled peanut that dries up parch 10～15min under 80 ~ 100 ℃ of temperature;
(1.3) shelled peanut of parch being crossed soaks in 20 ~ 30 parts water, and water temperature is 60 ~ 80 ℃;
(1.4) shelled peanut is ground, with 100 ~ 120 purpose filter clothes just slag with the slurry separate;
(1.5) in slag, add 60 ~ 80 ℃ water, stir, row separates again, 2～3 times repeatedly, merges filter pulp.
3. the preparation method of Peanut Milk Tea according to claim 1, it is characterized in that: said step (2) also comprises the steps:
(2.1) carrot is cleaned;
(2.2) sheet that carrot is cut into, thickness is 3 ~ 5mm, boils 10～15min;
(2.3) carrot is pressed into juice, the screen-aperture of juice extractor is 0.5mm;
(2.4) in juice extractor, add entry, the stirring to pulp machine mixes the juice of squeezing out with primary juice.
4. the preparation method of Peanut Milk Tea according to claim 1, it is characterized in that: said step (3) also comprises the steps:
(3.1) with 0.05 part of stirring and evenly mixing of 0.15 part of 0.2 part of 0.1 part of 6 parts of 80 parts of carrot juices, white granulated sugars, xanthans, sodium alginate, sucrose ester, monoglyceride of making in 20 parts of the peanut emulsion of making in the step (1), the step (2); Boil, keep boiling 2 ~ 4min;
(3.2) will allocate good mixed emulsion homogeneous 1 time under the pressure of 170 ~ 200pa, the temperature during homogeneous is 90～95 ℃;
(3.3) with Peanut Milk Tea tinning, sterilization.
5. the preparation method of Peanut Milk Tea according to claim 2, it is characterized in that: the water of the immersion peanut described in the step (1.3) is 25 ~ 30 parts.
6. the preparation method of Peanut Milk Tea according to claim 2, it is characterized in that: the water temperature described in the step (1.3) is 65 ~ 75 ℃.
7. the preparation method of Peanut Milk Tea according to claim 4, it is characterized in that: the pressure of mixed emulsion is 180 ~ 190pa described in the step (3.2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106048044A CN102524859A (en) | 2010-12-24 | 2010-12-24 | Production method for peanut milk tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106048044A CN102524859A (en) | 2010-12-24 | 2010-12-24 | Production method for peanut milk tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102524859A true CN102524859A (en) | 2012-07-04 |
Family
ID=46333901
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010106048044A Pending CN102524859A (en) | 2010-12-24 | 2010-12-24 | Production method for peanut milk tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102524859A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549020A (en) * | 2013-11-18 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Method for processing peanut protein milk |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
-
2010
- 2010-12-24 CN CN2010106048044A patent/CN102524859A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 黄亚东: "天然花生奶茶的生产工艺", 《中国农村科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549020A (en) * | 2013-11-18 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Method for processing peanut protein milk |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
| US11533927B2 (en) | 2016-03-14 | 2022-12-27 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104509910B (en) | Radix Ginseng, Rhizoma Dioscoreae composite health care beverage and preparation method | |
| CN103876122B (en) | Tomato ketchup of high dietary-fiber and preparation method thereof | |
| CN101019651A (en) | Process of preparing product with functions of antagonizing hypoxia and fatigue with lilac daphne root | |
| CN104522809B (en) | Radix Ginseng, Fructus Lycii composite health care beverage and preparation method | |
| CN101164439A (en) | Chinese quince soy sauce and preparation method thereof | |
| CN102511561A (en) | Production method of sugar-free soymilk | |
| CN101147618B (en) | Orange peeling method by biological enzyme method | |
| CN101099546A (en) | Method for preparing shaddock jam | |
| CN104509909B (en) | Ginseng, lily composite health care beverage and preparation method | |
| CN103431330B (en) | Preparation method of pyrus ussuriensis freeze-dried fruit powder | |
| CN102550689A (en) | Production method of sugar-free sweet soybean milk | |
| CN102524859A (en) | Production method for peanut milk tea | |
| CN102550685A (en) | Preparation method of sugar-free soybean milk | |
| CN107041533A (en) | A kind of mixed jam of grape flavor and preparation method thereof | |
| CN110870517A (en) | Clear corn cob and bract juice beverage and preparation method thereof | |
| CN104207267A (en) | Bachu mushroom polysaccharide compound fruit and vegetable juice and preparation method thereof | |
| KR102320471B1 (en) | Potato ongsimi and manufacturing method thereof | |
| CN103564557A (en) | Preparation method of lucuma-nervosa fruit tea | |
| CN111938045A (en) | Preparation method of loquat and pear compound pulp beverage | |
| CN106359600A (en) | Fruit and vegetable type fermented soybean milk rich in active polysaccharides and preparation method of fruit and vegetable fermented soybean milk | |
| CN105146630A (en) | Preparation method of active Korla bergamot pear juice | |
| CN111165691A (en) | Raspberry fruit juice beverage and preparation method thereof | |
| KR20140020615A (en) | Method for manufacturing pear juice using the young pear and pear juice manufactured thereby | |
| CN111543612B (en) | Semen trichosanthis and processing method thereof | |
| CN105432749A (en) | Caragana sinica and fruit peel melancholy-dispelling cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120704 |