CN108013148A - A kind of suspension stabilizer and suspended particulate peanut milk beverage and both preparation methods - Google Patents
A kind of suspension stabilizer and suspended particulate peanut milk beverage and both preparation methods Download PDFInfo
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- CN108013148A CN108013148A CN201810108028.5A CN201810108028A CN108013148A CN 108013148 A CN108013148 A CN 108013148A CN 201810108028 A CN201810108028 A CN 201810108028A CN 108013148 A CN108013148 A CN 108013148A
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- 239000003381 stabilizer Substances 0.000 title claims abstract description 171
- 239000000725 suspension Substances 0.000 title claims abstract description 80
- 235000020265 peanut milk Nutrition 0.000 title claims abstract description 67
- 235000013361 beverage Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 41
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 74
- 239000002245 particle Substances 0.000 claims abstract description 71
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 54
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 54
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 54
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 53
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 36
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 29
- 230000001954 sterilising effect Effects 0.000 claims abstract description 28
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 27
- 239000000194 fatty acid Substances 0.000 claims abstract description 27
- 229930195729 fatty acid Natural products 0.000 claims abstract description 27
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000007787 solid Substances 0.000 claims abstract description 26
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 25
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 24
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 24
- -1 diglycerine fatty acid ester Chemical class 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 114
- 239000000843 powder Substances 0.000 claims description 52
- 235000013336 milk Nutrition 0.000 claims description 48
- 239000008267 milk Substances 0.000 claims description 48
- 210000004080 milk Anatomy 0.000 claims description 48
- 235000021400 peanut butter Nutrition 0.000 claims description 46
- 244000105624 Arachis hypogaea Species 0.000 claims description 33
- 235000020232 peanut Nutrition 0.000 claims description 33
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 32
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 32
- 235000018262 Arachis monticola Nutrition 0.000 claims description 32
- 239000008188 pellet Substances 0.000 claims description 26
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 24
- 235000021552 granulated sugar Nutrition 0.000 claims description 24
- 239000007864 aqueous solution Substances 0.000 claims description 22
- 239000008187 granular material Substances 0.000 claims description 22
- 238000013019 agitation Methods 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 230000036571 hydration Effects 0.000 claims description 12
- 238000006703 hydration reaction Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 7
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 7
- 244000060011 Cocos nucifera Species 0.000 claims description 6
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 240000007049 Juglans regia Species 0.000 claims description 4
- 235000009496 Juglans regia Nutrition 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 235000020234 walnut Nutrition 0.000 claims description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 claims description 2
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 claims description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims 1
- 229940105329 carboxymethylcellulose Drugs 0.000 claims 1
- 239000000835 fiber Substances 0.000 abstract description 24
- 239000007788 liquid Substances 0.000 abstract description 23
- 239000002244 precipitate Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 13
- 230000000694 effects Effects 0.000 description 13
- 239000000047 product Substances 0.000 description 10
- 239000002994 raw material Substances 0.000 description 9
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 238000004220 aggregation Methods 0.000 description 7
- 230000002776 aggregation Effects 0.000 description 7
- 238000012371 Aseptic Filling Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 230000008719 thickening Effects 0.000 description 5
- 239000000839 emulsion Substances 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 238000009413 insulation Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 238000007792 addition Methods 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000007667 floating Methods 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 241001672694 Citrus reticulata Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229920002488 Hemicellulose Polymers 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000020268 grain milk Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
Classifications
-
- 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
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
A kind of suspension stabilizer and suspended particulate peanut milk beverage and both preparation methods, belong to the technical field of food, the suspension stabilizer, including mass ratio is (1.5 3)：The stabilizer A and stabilizer B of (1 2), wherein, stabilizer A by mass percentage, including citrus fruit fibres 5 25%, microcrystalline cellulose 10 60%, sodium carboxymethylcellulose 10 30%, single, diglycerine fatty acid ester 40 70%, xanthans 0 10%.Also disclose suspended particulate peanut milk beverage and both preparation methods.The present invention is the suspension stabilizer using fruit-vegetable fibre, is solved by suspension stabilizer after adding solid particle in peanut milk beverage, particle is ensured the even suspension in feed liquid, particle keeps even suspension not precipitate in UHT sterilization ducts.
Description
Technical field
The invention belongs to the technical field of food, be related to a kind of suspension stabilizer in suspended particulate peanut milk beverage,
Suspended particulate peanut milk beverage and both preparation methods.The present invention is the suspension stabilizer using fruit-vegetable fibre, passes through suspension
Stabilizer is solved after adding solid particle in peanut milk beverage, particle is ensured the even suspension in feed liquid, and particle is sterilized in UHT
Even suspension is kept not precipitate in pipeline.
Background technology
Peanut milk beverage is a kind of nutritive beverage being prepared using peanut as primary raw material, it is sought due to peanut protein
Support and enrich, there is healthcare function, it is deep to be welcome by consumers in general.The existing addition particle peanut milk of in the market, particle or floating
Feed liquid surface, or be deposited to bottom, apparent condition is poor.
Chinese patent application CN104489103A, discloses a kind of cold-aseptic filling peanut milk emulsion stabilizer and preparation
Method, the raw material of preparation method include peanut butter, skimmed milk power, emulsion stabilizer, white sugar, sodium caseinates, condensed milk, peanut pellets
And essence, preparation method include the following steps that (1) dissolves milk powder with water, stirring, adds condensed milk, obtains milk power solution；(2) with processing
Water dissolves peanut butter, obtains peanut butter aaerosol solution；(3) milk power solution that sauce step 1) obtains adds the peanut butter that step 2) obtains
In suspension, water is added, is heated to 75-85 DEG C, then adds emulsion stabilizer, the sugar of cold-aseptic filling peanut milk drink
He sodium caseinate, adds peanut essence, peanut essence is added, remaining water constant volume homogeneous is added, obtains mixed liquor；(4) will be de-
Skin peanuts particle cleaning, precooks to no hard-core, and the mixed liquor after step 3) constant volume homogeneous is added after draining, filling after sterilizing.
This method adds peanut pellets after being prepared in feed liquid, then carries out UHT137 DEG C/30s sterilizations, and peanut pellets exist
Occur that particle is deposited to duct bottom aggregation in pipe conveying procedure, cause filling uneven, can not realize industrialized production.
The content of the invention
It is an object of the invention to be solved by suspension stabilizer after adding solid particle in peanut milk beverage, protect particle
Card even suspension, particle in feed liquid keep even suspension not precipitate in UHT sterilization ducts.Subtracted at the same time by emulsifing thickener
Few fat aggregation floats, and is not in the bad phenomenons such as particles sink, bleed, layering in the shelf-life, while improve the mouth of product
Sense, makes it have good flavor.
The present invention is to realize that the technical solution that its purpose uses is：
A kind of suspension stabilizer, including mass ratio are (1.5-3)：The stabilizer A and stabilizer B of (1-2), wherein, stablize
Agent A by mass percentage, including citrus fruit fibres 5-25%, microcrystalline cellulose 10-60%, sodium carboxymethylcellulose 10-30%,
It is single, diglycerine fatty acid ester 40-70%, xanthans 0-10%.
Stabilizer B by mass percentage, including xanthans 20-40%, citrus fruit fibres 10-20%, microcrystalline cellulose 20-
60%.
A kind of suspension stabilizer, including mass ratio are 1：1 stabilizer A and stabilizer B (namely stabilizer A and stabilization
The dosage of agent B is equal), wherein, stabilizer A by mass percentage, including citrus fruit fibres 12%, microcrystalline cellulose 32%, carboxylic
Sodium carboxymethylcellulose pyce 13%, single, diglycerine fatty acid ester 40%；Stabilizer B by mass percentage, including xanthans 32%,
Citrus fruit fibres 18%, microcrystalline cellulose 50%.
The preparation method of the suspension stabilizer, it is double first by citrus fruit fibres, microcrystalline cellulose, sodium carboxymethylcellulose, list
Fatty acid glyceride is dry-mixed uniformly, that is, obtains stabilizer A, then xanthans, citrus fruit fibres, microcrystalline cellulose is dry-mixed uniformly, i.e.,
Obtain stabilizer B.
Suspended particulate peanut milk beverage comprising suspension stabilizer described above, by mass percentage, including peanut butter
2-5%, white granulated sugar 5-10%, milk powder 1-3%, solid particle 5-20%, suspension stabilizer 0.25-0.5%, sodium acid carbonate
0.03-0.08%, surplus are water.
The solid particle is selected from peanut pellets, coconut palm fruit particle, oat grain, horseshoe fruit granule, lotus seeds particle, walnut
One or more of combinations of particle, fibert particle.
Solid particle is by following pretreatment：Peanut pellets, oat grain, walnut particle, fibert particle are at 120-180 DEG C
Under the conditions of toast 10-30min；Coconut palm fruit particle, horseshoe fruit granule, lotus seeds particle boil 10-30min in boiling water, boil to no hard-core.
The preparation method of suspended particulate peanut milk beverage, comprises the following steps：
A, milk powder and water press 1：(10-20) stirring hydration 30-40min in 45-55 DEG C of water, obtains milk powder aqueous solution；
B, peanut butter and water press 1：(10-20) shear agitation 10-15min in 80-90 DEG C of water, it is suspended to obtain peanut butter
Liquid；
C, stabilizer A, white granulated sugar dissolve that with the obtained milk powder aqueous solutions of step a and step b to obtain peanut butter water-soluble with water
Liquid is uniformly mixed, and adds sodium acid carbonate, is added water homogenisation, UHT sterilizations, is obtained sterile mixed liquor；
D, solid particle is added after stabilizer B is dissolved with water to sterilize through UHT, obtains sterile granules suspension.
E, after the sterile mixed liquor that step c is obtained is mixed evenly with the obtained sterile granules suspensions of step d, fill
Dress, obtains suspended particulate peanut milk beverage.
In step c, in 65-75 DEG C, 25-40Mpa homogeneous 2 times.
In step c, 15-30s sterilizations are carried out in 137-140 DEG C.
In step d, 200-300s sterilizations are carried out in 137-140 DEG C.
The beneficial effects of the invention are as follows：
1st, the suspension emulsion stabilizer of inventor's research and development is added in peanut milk beverage, it is ensured that solid particle (peanut, core
Peach, fibert, coconut palm fruit, oat, horseshoe fruit) suspend uniformly, be not in the quality such as sinking, layering, flocculent in 10 months shelf-lifves
Problem.
2nd, act synergistically to form three dimensional gell network structure and xanthans by citrus fruit fibres and microcrystalline cellulose in product
Thickening power ensure particle it is dispersed in pipeline-sterilization, prevent particle occur aggregation sink.
Though there is identical colloid composition in stabilizer A and B, adding proportion is that difference is more, and the effect of B material is main
It is that gel structure suspended particulate is formed by thickening, ensures that particle is dispersed in pipeline-sterilization, if is found through studying for a long period of time
A stabilizer (i.e. the scheme of A, B compounding of non-invention) is combined into, step d particles should be taken into account and uniformly hanged in the duct
It is floating, ensure that step c feed liquids occur without the bad phenomenons such as gel, flocculent, can not accomplish again.
The mass ratio of stabilizer A and B are controlled at (1.5-3)：(1-2), is the product because stabilizer A adding too much
The bad phenomenon such as gel, flocculent floating is likely to occur in placement process, additive amount is too low, and particle suspends and fat emulsification effect
Difference；Stabilizer B additions are too low, and particle cannot be guaranteed even suspension, adding too much, the upper pumping difficulties of the high production of viscosity.
For the present invention by using the scheme ensured using stabilizer A and B compounding, feed liquid and particle separately use different temperatures
Time sterilizes, and ensures that feed liquid and particle reach sterile purpose, stabilizer B can ensure particle in sterilization process even suspension not under
It is heavy, prevent particle aggregation, it is impossible to continuous production.
Embodiment
With reference to specific embodiment, the present invention is further illustrated.
First, specific embodiment
Embodiment 1
Stabilizer A：Citrus fruit fibres 12%, microcrystalline cellulose 32%, sodium carboxymethylcellulose 13%, single, diglycerine fatty
Acid esters 40%, xanthans 3%.
Stabilizer B：Xanthans 32%, citrus fruit fibres 18%, microcrystalline cellulose 50%.
1) preparation method of above-mentioned suspended particulate peanut milk drink stabilizer：First by citrus fruit fibres, microcrystalline cellulose, carboxylic first
Base sodium cellulosate, list, these raw materials of diglycerine fatty acid ester, xanthans are dry-mixed uniformly to obtain stabilizer A, then by xanthans,
These raw materials of citrus fruit fibres, microcrystalline cellulose are dry-mixed uniformly, up to stabilizer B.
2) the peanut milk beverage prepared with the stabilizer of suspended particulate peanut milk beverage of the present invention presses quality percentage
It is than meter composition：Peanut butter 2.5%, white granulated sugar 7%, milk powder 2%, peanut pellets 10%, stabilizer A0.25%, stabilizer
B0.15%, sodium acid carbonate 0.05%, surplus are water.
3) preparation method of suspended particulate peanut milk beverage is as follows at this time：
Milk powder and water are pressed 1:10 are fully hydrated 30min in 50 DEG C of water；Peanut butter presses 1 with water：20 cut in 83 DEG C of water
Cut hydration 10min, stabilizer A and white granulated sugar mix after in 83 DEG C of water shear agitation 15min, then with milk powder aqueous solution, flower
Raw sauce suspension mixing, adds sodium acid carbonate, adds after water 70 DEG C, 30Mpa homogeneous 2 times；The UHT sterilizations of 137 DEG C/30s；Stabilizer
B dissolves shear agitation 15min in 83 DEG C of water, adds peanut pellets through UHT137 DEG C/300s, it is sterile mixed will to sterilize feed liquid twice
It is even to carry out cold-aseptic filling again.
Embodiment 2
A kind of formula using fruit-vegetable fibre suspended particulate peanut milk drink stabilizer described in the present embodiment is as follows：
Stabilizer A：Citrus fruit fibres 14%, microcrystalline cellulose 35%, sodium carboxymethylcellulose 10%, single, diglycerine fatty
Acid esters 38%, xanthans 3%.
Stabilizer B：Xanthans 32%, citrus fruit fibres 20%, microcrystalline cellulose 48%.
1) preparation method of above-mentioned grain milk stabilizer：First by citrus fruit fibres, microcrystalline cellulose, carboxymethyl cellulose
Sodium, list, these raw materials of diglycerine fatty acid ester, xanthans are dry-mixed uniformly, that is, obtain stabilizer A, then xanthans, citrus is fine
Dimension, these raw materials of microcrystalline cellulose are dry-mixed uniformly, up to stabilizer B.
2) the peanut milk beverage prepared with the stabilizer of suspended particulate peanut milk beverage of the present invention presses quality percentage
Specific concentration forms：Peanut butter 3.5%, white granulated sugar 6%, milk powder 1%, peanut pellets 10%, oat grain 10%, emulsification thickening
Agent 0.25%, thickening stabilizing agent 0.20%, sodium acid carbonate 0.06%, surplus are water.
3) preparation method of suspended particulate peanut milk beverage is as follows at this time：
Milk powder and water are pressed 1:10 are fully hydrated 30min in 45 DEG C of water；Peanut butter presses 1 with water：15 cut in 80 DEG C of water
Cut hydration 10min, stabilizer A and white granulated sugar mix after in 80 DEG C of water shear agitation 15min, then with milk powder aqueous solution, flower
Raw sauce suspension mixing, adds sodium acid carbonate, add water be settled to 90% after 65 DEG C, 25Mpa homogeneous 2 times；The UHT of 137 DEG C/30s
Sterilization；Stabilizer B shear agitation 15min in 80 DEG C of water, add peanut pellets through UHT137 DEG C/300s, will sterilize material twice
The sterile mixing of liquid carries out cold-aseptic filling again.
Embodiment 3
A kind of formula using fruit-vegetable fibre suspended particulate peanut milk beverage described in the present embodiment is as follows：
Stabilizer A：Citrus fruit fibres 10%, microcrystalline cellulose 34%, sodium carboxymethylcellulose 10%, single, diglycerine fatty
Acid esters 44%, xanthans 2%.
Stabilizer B：Xanthans 20%, citrus fruit fibres 20%, microcrystalline cellulose 60%.
1) preparation method of above-mentioned suspended particulate peanut milk drink stabilizer：First by citrus fruit fibres, microcrystalline cellulose, carboxylic first
Base sodium cellulosate, list, these raw materials of diglycerine fatty acid ester, xanthans are dry-mixed uniformly to obtain stabilizer A, then by xanthans,
These raw materials of citrus fruit fibres, microcrystalline cellulose are dry-mixed uniformly, up to stabilizer B.
2) the peanut milk beverage prepared with the stabilizer of suspended particulate peanut milk beverage of the present invention presses quality percentage
Specific concentration forms：Peanut butter 3.0%, white granulated sugar 7%, milk powder 1.5%, peanut pellets 5%, fibert particle 3%, coconut palm fruit particle
3%, emulsifing thickener 0.25%, thickening stabilizing agent 0.15%, sodium acid carbonate 0.05%, surplus are water.
3) preparation method of suspended particulate peanut milk beverage is as follows at this time：
Milk powder and water are pressed 1:10 are fully hydrated 30min in 55 DEG C of water；Peanut butter presses 1 with water：20 cut in 85 DEG C of water
Cut hydration 10min, stabilizer A and white granulated sugar mix after in 85 DEG C of water shear agitation 15min, then with milk powder aqueous solution, flower
Raw sauce suspension mixing, adds sodium acid carbonate, adds after water 75 DEG C, 40Mpa homogeneous 2 times；The UHT sterilizations of 137 DEG C/30s；Stabilizer
B shear agitation 15min in 80-85 DEG C of water, add peanut pellets through UHT137 DEG C/300s, it is sterile mixed will to sterilize feed liquid twice
It is even to carry out cold-aseptic filling again.
Embodiment 4
A kind of suspension stabilizer, including mass ratio are 1.5：1 stabilizer A and stabilizer B, wherein, stabilizer A presses quality
Percentages, including citrus fruit fibres 5%, microcrystalline cellulose 45%, sodium carboxymethylcellulose 10%, single, diglycerine fatty acid ester
40%；Stabilizer B by mass percentage, including xanthans 40%, citrus fruit fibres 10%, microcrystalline cellulose 50%.
The preparation method of the suspension stabilizer, it is double first by citrus fruit fibres, microcrystalline cellulose, sodium carboxymethylcellulose, list
Fatty acid glyceride is dry-mixed uniformly, that is, obtains stabilizer A, then xanthans, citrus fruit fibres, microcrystalline cellulose is dry-mixed uniformly, i.e.,
Obtain stabilizer B.
Suspended particulate peanut milk beverage comprising suspension stabilizer described above, by mass percentage, including peanut butter
2%th, white granulated sugar 5%, milk powder 1%, peanut pellets 5%, suspension stabilizer 0.25%, sodium acid carbonate 0.03%, surplus are water.
Solid particle is by following pretreatment：Peanut pellets toast 20min under the conditions of 150 DEG C.
The preparation method of suspended particulate peanut milk beverage, comprises the following steps：
A, milk powder and water press 1：10 stir hydration 30min in 45 DEG C of water, obtain milk powder aqueous solution；
B, peanut butter and water press 1：20 in 80 DEG C of water shear agitation 12min, obtain peanut butter suspension；
C, stabilizer A, white granulated sugar dissolve that with the obtained milk powder aqueous solutions of step a and step b to obtain peanut butter water-soluble with water
Liquid is uniformly mixed, and adds sodium acid carbonate, adds water after 65 DEG C, and 25Mpa homogeneous 2 times, in 137 DEG C carry out 30s UHT sterilizations, obtains
To sterile mixed liquor；
D, solid particle is added after stabilizer B is dissolved with water 300s UHT sterilizations is carried out in 137 DEG C, obtained sterile granules and hang
Turbid.
E, after the sterile mixed liquor that step c is obtained is mixed evenly with the obtained sterile granules suspensions of step d, fill
Dress, obtains suspended particulate peanut milk beverage.
Embodiment 5
A kind of suspension stabilizer, including mass ratio are 2：1.5 stabilizer A and stabilizer B, wherein, stabilizer A presses quality
Percentages, including citrus fruit fibres 15%, microcrystalline cellulose 15%, sodium carboxymethylcellulose 20%, single, diglycerine fatty acid ester
50%；Stabilizer B by mass percentage, including xanthans 35%, citrus fruit fibres 20%, microcrystalline cellulose 45%.
The preparation method of the suspension stabilizer, it is double first by citrus fruit fibres, microcrystalline cellulose, sodium carboxymethylcellulose, list
Fatty acid glyceride is dry-mixed uniformly, that is, obtains stabilizer A, then xanthans, citrus fruit fibres, microcrystalline cellulose is dry-mixed uniformly, i.e.,
Obtain stabilizer B.
Suspended particulate peanut milk beverage comprising suspension stabilizer described above, by mass percentage, including peanut butter
3%th, white granulated sugar 6%, milk powder 2%, peanut pellets 10%, suspension stabilizer 0.35%, sodium acid carbonate 0.04%, surplus are water.
Solid particle is by following pretreatment：Peanut pellets toast 20min under the conditions of 150 DEG C.
The preparation method of suspended particulate peanut milk beverage, comprises the following steps：
A, milk powder and water press 1：20 stir hydration 30min in 46 DEG C of water, obtain milk powder aqueous solution；
B, peanut butter and water press 1：10 in 85 DEG C of water shear agitation 12min, obtain peanut butter suspension；
C, stabilizer A, white granulated sugar dissolve that with the obtained milk powder aqueous solutions of step a and step b to obtain peanut butter water-soluble with water
Liquid is uniformly mixed, and adds sodium acid carbonate, adds water after 70 DEG C, and 30Mpa homogeneous 2 times, in 140 DEG C carry out 15s UHT sterilizations, obtains
To sterile mixed liquor；
D, solid particle is added after stabilizer B is dissolved with water 270s UHT sterilizations is carried out in 138 DEG C, obtained sterile granules and hang
Turbid.
E, after the sterile mixed liquor that step c is obtained is mixed evenly with the obtained sterile granules suspensions of step d, fill
Dress, obtains suspended particulate peanut milk beverage.
Embodiment 6
A kind of suspension stabilizer, including mass ratio are 2.5：2 stabilizer A and stabilizer B, wherein, stabilizer A presses quality
Percentages, including citrus fruit fibres 20%, microcrystalline cellulose 30%, sodium carboxymethylcellulose 10%, single, diglycerine fatty acid ester
40%；Stabilizer B by mass percentage, including xanthans 25%, citrus fruit fibres 15%, microcrystalline cellulose 60%.
The preparation method of the suspension stabilizer, it is double first by citrus fruit fibres, microcrystalline cellulose, sodium carboxymethylcellulose, list
Fatty acid glyceride is dry-mixed uniformly, that is, obtains stabilizer A, then xanthans, citrus fruit fibres, microcrystalline cellulose is dry-mixed uniformly, i.e.,
Obtain stabilizer B.
Suspended particulate peanut milk beverage comprising suspension stabilizer described above, by mass percentage, including peanut butter
4%th, white granulated sugar 7%, milk powder 3%, peanut pellets 15%, suspension stabilizer 0.45%, sodium acid carbonate 0.05%, surplus are water.
Solid particle is by following pretreatment：Peanut pellets toast 20min under the conditions of 150 DEG C.
The preparation method of suspended particulate peanut milk beverage, comprises the following steps：
A, milk powder and water press 1：10 stir hydration 33min in 47 DEG C of water, obtain milk powder aqueous solution；
B, peanut butter and water press 1：10 in 90 DEG C of water shear agitation 13min, obtain peanut butter suspension；
C, stabilizer A, white granulated sugar dissolve that with the obtained milk powder aqueous solutions of step a and step b to obtain peanut butter water-soluble with water
Liquid is uniformly mixed, and adds sodium acid carbonate, adds water after 75 DEG C, and 35Mpa homogeneous 2 times, in 138 DEG C carry out 25s UHT sterilizations, obtains
To sterile mixed liquor；
D, solid particle is added after stabilizer B is dissolved with water 230s UHT sterilizations is carried out in 139 DEG C, obtained sterile granules and hang
Turbid.
E, after the sterile mixed liquor that step c is obtained is mixed evenly with the obtained sterile granules suspensions of step d, fill
Dress, obtains suspended particulate peanut milk beverage.
Embodiment 7
A kind of suspension stabilizer, including mass ratio are 3：1.3 stabilizer A and stabilizer B, wherein, stabilizer A presses quality
Percentages, including citrus fruit fibres 25%, microcrystalline cellulose 10%, sodium carboxymethylcellulose 12%, single, diglycerine fatty acid ester
53%；Stabilizer B by mass percentage, including xanthans 28%, citrus fruit fibres 20%, microcrystalline cellulose 52%.
The preparation method of the suspension stabilizer, it is double first by citrus fruit fibres, microcrystalline cellulose, sodium carboxymethylcellulose, list
Fatty acid glyceride is dry-mixed uniformly, that is, obtains stabilizer A, then xanthans, citrus fruit fibres, microcrystalline cellulose is dry-mixed uniformly, i.e.,
Obtain stabilizer B.
Suspended particulate peanut milk beverage comprising suspension stabilizer described above, by mass percentage, including peanut butter
5%th, white granulated sugar 8%, milk powder 1.5%, peanut pellets 12%, suspension stabilizer 0.43%, sodium acid carbonate 0.06%, surplus are
Water.
Solid particle is by following pretreatment：Peanut pellets toast 20min under the conditions of 150 DEG C.
The preparation method of suspended particulate peanut milk beverage, comprises the following steps：
A, milk powder and water press 1：15 stir hydration 35min in 48 DEG C of water, obtain milk powder aqueous solution；
B, peanut butter and water press 1：10 in 83 DEG C of water shear agitation 14min, obtain peanut butter suspension；
C, stabilizer A, white granulated sugar dissolve that with the obtained milk powder aqueous solutions of step a and step b to obtain peanut butter water-soluble with water
Liquid is uniformly mixed, and adds sodium acid carbonate, adds water after 68 DEG C, and 4Mpa homogeneous 2 times, in 139 DEG C carry out 20s UHT sterilizations, obtains
To sterile mixed liquor；
D, solid particle is added after stabilizer B is dissolved with water 200s UHT sterilizations is carried out in 140 DEG C, obtained sterile granules and hang
Turbid.
E, after the sterile mixed liquor that step c is obtained is mixed evenly with the obtained sterile granules suspensions of step d, fill
Dress, obtains suspended particulate peanut milk beverage.
Embodiment 8
A kind of suspension stabilizer, including mass ratio are 1.8：1.7 stabilizer A and stabilizer B, wherein, stabilizer A presses matter
Measure percentages, including citrus fruit fibres 8%, microcrystalline cellulose 35%, sodium carboxymethylcellulose 15%, single, diglycerine fatty acid
Ester 40%, xanthans 2%；Stabilizer B by mass percentage, including xanthans 52%, citrus fruit fibres 18%, microcrystalline cellulose
30%.
The preparation method of the suspension stabilizer, it is double first by citrus fruit fibres, microcrystalline cellulose, sodium carboxymethylcellulose, list
Fatty acid glyceride is dry-mixed uniformly, that is, obtains stabilizer A, then xanthans, citrus fruit fibres, microcrystalline cellulose is dry-mixed uniformly, i.e.,
Obtain stabilizer B.
Suspended particulate peanut milk beverage comprising suspension stabilizer described above, by mass percentage, including peanut butter
2.5%th, white granulated sugar 9%, milk powder 2.5%, peanut pellets 8%, suspension stabilizer 0.35%, sodium acid carbonate 0.07%, surplus are
Water.
Solid particle is by following pretreatment：Peanut pellets toast 20min under the conditions of 150 DEG C.
The preparation method of suspended particulate peanut milk beverage, comprises the following steps：
A, milk powder and water press 1：18 stir hydration 38min in 49 DEG C of water, obtain milk powder aqueous solution；
B, peanut butter and water press 1：12 in 87 DEG C of water shear agitation 15min, obtain peanut butter suspension；
C, stabilizer A, white granulated sugar dissolve that with the obtained milk powder aqueous solutions of step a and step b to obtain peanut butter water-soluble with water
Liquid is uniformly mixed, and adds sodium acid carbonate, adds water after 73 DEG C, and 28Mpa homogeneous 2 times, in 140 DEG C carry out 15s UHT sterilizations, obtains
To sterile mixed liquor；
D, solid particle is added after stabilizer B is dissolved with water 300s UHT sterilizations is carried out in 137 DEG C, obtained sterile granules and hang
Turbid.
E, after the sterile mixed liquor that step c is obtained is mixed evenly with the obtained sterile granules suspensions of step d, fill
Dress, obtains suspended particulate peanut milk beverage.
Embodiment 9
A kind of suspension stabilizer, including mass ratio are 2.3：1 stabilizer A and stabilizer B, wherein, stabilizer A presses quality
Percentages, including citrus fruit fibres 7%, microcrystalline cellulose 13%, sodium carboxymethylcellulose 10%, single, diglycerine fatty acid ester
70%；Stabilizer B by mass percentage, including xanthans 38%, citrus fruit fibres 20%, microcrystalline cellulose 42%.
The preparation method of the suspension stabilizer, it is double first by citrus fruit fibres, microcrystalline cellulose, sodium carboxymethylcellulose, list
Fatty acid glyceride is dry-mixed uniformly, that is, obtains stabilizer A, then xanthans, citrus fruit fibres, microcrystalline cellulose is dry-mixed uniformly, i.e.,
Obtain stabilizer B.
Suspended particulate peanut milk beverage comprising suspension stabilizer described above, by mass percentage, including peanut butter
3.5%th, white granulated sugar 10%, milk powder 1.3%, peanut pellets 12%, suspension stabilizer 0.33%, sodium acid carbonate 0.08%, surplus
For water.
Solid particle is by following pretreatment：Peanut pellets toast 20min under the conditions of 150 DEG C.
The preparation method of suspended particulate peanut milk beverage, comprises the following steps：
A, milk powder and water press 1：15 stir hydration 40min in 50 DEG C of water, obtain milk powder aqueous solution；
B, peanut butter and water press 1：15 in 80 DEG C of water shear agitation 15min, obtain peanut butter suspension；
C, stabilizer A, white granulated sugar dissolve that with the obtained milk powder aqueous solutions of step a and step b to obtain peanut butter water-soluble with water
Liquid is uniformly mixed, and adds sodium acid carbonate, adds water after 70 DEG C, and 32Mpa homogeneous 2 times, in 137 DEG C carry out 30s UHT sterilizations, obtains
To sterile mixed liquor；
D, solid particle is added after stabilizer B is dissolved with water 200s UHT sterilizations is carried out in 140 DEG C, obtained sterile granules and hang
Turbid.
E, after the sterile mixed liquor that step c is obtained is mixed evenly with the obtained sterile granules suspensions of step d, fill
Dress, obtains suspended particulate peanut milk beverage.
Embodiment 10
A kind of suspension stabilizer, including mass ratio are 2.7：2 stabilizer A and stabilizer B, wherein, stabilizer A presses quality
Percentages, including citrus fruit fibres 10%, microcrystalline cellulose 40%, sodium carboxymethylcellulose 10%, single, diglycerine fatty acid ester
40%；Stabilizer B by mass percentage, including xanthans 34%, citrus fruit fibres 20%, microcrystalline cellulose 46%.
The preparation method of the suspension stabilizer, it is double first by citrus fruit fibres, microcrystalline cellulose, sodium carboxymethylcellulose, list
Fatty acid glyceride is dry-mixed uniformly, that is, obtains stabilizer A, then xanthans, citrus fruit fibres, microcrystalline cellulose is dry-mixed uniformly, i.e.,
Obtain stabilizer B.
Suspended particulate peanut milk beverage comprising suspension stabilizer described above, by mass percentage, including peanut butter
4.5%th, white granulated sugar 7.5%, milk powder 2.7%, peanut pellets 17%, suspension stabilizer 0.47%, sodium acid carbonate 0.05%, surplus
For water.
Solid particle is by following pretreatment：Peanut pellets toast 20min under the conditions of 150 DEG C.
The preparation method of suspended particulate peanut milk beverage, comprises the following steps：
A, milk powder and water press 1：10 stir hydration 30min in 47 DEG C of water, obtain milk powder aqueous solution；
B, peanut butter and water press 1：10 in 85 DEG C of water shear agitation 12min, obtain peanut butter suspension；
C, stabilizer A, white granulated sugar dissolve that with the obtained milk powder aqueous solutions of step a and step b to obtain peanut butter water-soluble with water
Liquid is uniformly mixed, and adds sodium acid carbonate, adds water after 65 DEG C, and 37Mpa homogeneous 2 times, in 140 DEG C carry out 15s UHT sterilizations, obtains
To sterile mixed liquor；
D, solid particle is added after stabilizer B is dissolved with water 270s UHT sterilizations is carried out in 138 DEG C, obtained sterile granules and hang
Turbid.
E, after the sterile mixed liquor that step c is obtained is mixed evenly with the obtained sterile granules suspensions of step d, fill
Dress, obtains suspended particulate peanut milk beverage.
2nd, effect test
The citrus fruit fibres of the present invention can be bought on existing market, and more preferably mode is prepared by following methods：
A, a certain amount of residue for having carried pectin is weighed, convert dry powder weight, by solid-to-liquid ratio 1:(15-25) plus water, adjusts pH
For 8-14,75-85 DEG C of insulation 60-120min；
B, insulation terminates, and is cooled to 30-40 DEG C, adds the H of volume ratio 1%-6% in step2O2, rapid sealing, 40-
80 DEG C of insulation 10-20min, filtering, it is spare to collect residue；
C, the residue in step B is first rinsed with the ethanol solution of volume ratio 5%-10%, then is rinsed with clear water, removed
H2O2Smell, filtering, collect residue it is spare；
D, a certain amount of residue in step C is weighed, convert dry powder weight, by solid-to-liquid ratio 1:(50-70) weighs hot water, adds
Residue dry powder weight is less than 30% sodium carboxymethylcellulose for being more than 0, stirs 15min, adjusts pH value of solution 6-8,40-60 DEG C of homogeneous
One time, homogenization pressure 10-30MPa；
E, the solution after homogeneous in step D is dried, 50-75 DEG C of drying temperature, collects dried object；
F, the dried object in step E is crushed, crosses 40-100 mesh sieves, screenings is citrus fruit fibres finished product, is collected spare.
The citrus fruit fibres bought on above-mentioned described existing market are substantially prepared by following two methods：
(1) weigh a certain amount of orange peel residue → with the immersion backlash of 50-60 DEG C of water for being extracted pectin and be washed till neutrality, drain
Moisture → and then alkali immersion, reaction certain time → filtering be washed with water to it is neutral → with hydrochloric acid tune pH value be acid condition → mistake
Filter is rinsed to the ethanol of 6% hydrogen peroxide of neutrality → addition, 30 DEG C of water-baths decoloration 10min → filtering → filter residue water and 40-50%
Cleaning → suction filtration → drying → crushing → citrus fruit fibres.
(2) the orange peel residue for being extracted pectin is washed till neutrality with 50-60 DEG C of water immersion backlash, adds hydrogen peroxide and takes off
Color, then with water, 40-50% ethanol washes down, after being filtered under diminished pressure, vacuum drying；Dried fiber powder is crushed, sieves, obtains
Citrus fruit fibres.
Citrus fruit fibres, the citrus fruit fibres of existing (2) preparation method preparation prepared respectively with existing (1) preparation method, and
Citrus fruit fibres prepared by the present invention are applied in embodiment 1, are separately verified it and are applied the effect in suspended particulate peanut milk beverage
Fruit, the results are shown in Table 1.
Table 1
Note：Viscosity Measurement Methods are 61# rotors, 100r, 30s；(0-5 points, score value is bigger, particle for the suspended particulate uniformity
Suspend in the product more uniform).
From above-mentioned contrast, the effect of citrus fruit fibres of the invention is more preferable, and analysis reason is as follows：1. the present invention relative to
Existing preparation method is that 75-85 DEG C of isothermal holding 60-120min, processing has not only been decomposed in residue in alkaline conditions
Starch, more important is the fibrous absorbent made in residue, becomes processing soft, loose, easy to process, so as to improve whole product mandarin orange
The specific retention swellability and cellulose of tangerine fiber, 75-80 DEG C of insulation 60-120min be in order to ensure by hemicellulose with it is fine
Dimension element is kept completely separate, and protects hemicellulose；After alkali process, fibre bundle diminishes, the hydrogen bond in crystalline fibers and network of fibers
Reduce, be more advantageous to the scattered of fiber, the water swelling ability of fiber can be effectively improved, and effectively during suppression fiber applications
Aggregation.2. the present invention has broken the existing prejudice that generally believes decoloration and should be carried out in neutral or slant acidity environment, this
Invention proposes that directly adding hydrogen peroxide in alkaline conditions is decolourized, and the realization of this feature is based on above-mentioned changing 1.
Into, then by being cooled to 30-40 DEG C, control hydrogen peroxide concentration 1-6%, the processing of 10-20min is kept the temperature at 40-80 DEG C, is made final
The color of the citrus fruit fibres of acquisition is milky, good decolorizing effect；3. it is above-mentioned 1. and 2. on the basis of, then washed with ethanol
It need to only be washed with the ethanol of 5-10%, reduce the concentration of ethanol, the reduction of concentration of alcohol, cost reduction；4. above-mentioned
1. -3. on the basis of, critical impact step is " to weigh a certain amount of residue in step C, convert dry powder weight, by solid-to-liquid ratio
1:(50-70) weighs hot water, adds residue dry powder weight and is less than 30% sodium carboxymethylcellulose for being more than 0, stirs 15min, adjust
PH value of solution 6-8,40-60 DEG C of homogeneous one time, homogenization pressure 10-30MPa " are saved, which is to determine that citrus fruit fibres should
Effect (6 parameters i.e. in table 1) in suspended particulate peanut milk beverage, just because of the step add and step A
Early period, pretreatment combined, so that reach good application effect (referring to table 2 below and table 3), and by this technique of homogeneous, into one
Step improves the dispersiveness of fiber, reduces aggregation extent of the fiber in next step is dry, improves its water swelling ability.In addition,
Invention, as dispersant, can be formed the net structure of uniqueness with fiber using the linear structure of CMC, pass through homogeneous using CMC
Technique makes to collide between CMC and fiber grain, rubs, so that CMC absorption is fine in fiber surface, formation protective film, prevention
The aggregation of dimension.Meanwhile CMC has synergistic function with fiber in terms of thickening, can effectively lift system at lower levels
Viscosity, when not compounding CMC, external mechanical power can also reinforcing fibre and water combination, effectively scattered fiber.
Table 2
Note：It is to be used as EXPERIMENTAL EXAMPLE by the use of 1 scheme of embodiment；(0-5 points, score value is bigger, particle for the suspended particulate uniformity
Suspend in the product more uniform).
Table 3
Note：The suspended particulate uniformity (0-5 points, score value is bigger, and particle suspends more uniform in the product).
The present invention using citrus fruit fibres and without using other plant fiber (such as soybean fiber) or AQ, 100M40, be because
Other plant fibers such as soybean fiber viscosity is relatively low, but particle diameter is larger, which results in it in suspended particulate peanut milk beverage
In easily precipitation, it is unstable, since its viscosity is low, particle diameter causes greatly its hoverheight to be in 6mm or so；100M40 exists same
Problem；Although AQ effects are relatively good, through experiment, in placement process, AQ is scattered in suspended particulate peanut milk beverage
Property gradually reduces, and assembles.Referring to table 4.
Note：The suspended particulate uniformity (0-5 points, score value is bigger, and particle suspends more uniform in the product).
Citrus fruit fibres prepared by the present invention are more compared to citrus fruit fibres advantage prepared by prior art preparation method, referring to table
5。
Table 5
There is upper table 5 to understand, citrus fruit fibres prepared by the method for the present invention are compared to citrus fruit fibres prepared by existing method, extraction
Rate, retention ability, expansive force, color effects are superior to the made citrus fruit fibres of existing preparation method, the lifting of several parameters, increase
Citrus fruit fibres add the performance and advantage of beverage in suspended particulate peanut milk beverage, and retention ability increase, can shorten in vivo
Residence time, thus add suspended particulate peanut milk beverage have effects that to help just, prevent constipation；The increase of expansive force, it is right
Human body intestinal canal produces compatibilization, so as to add not getting fat effect of suspended particulate peanut milk beverage；Color is milky, is taken off
Color positive effect is better than existing mode, is then added in suspended particulate peanut milk beverage rear product more stable homogeneous, color and luster more
It is advantageous；The raising of recovery rate, substantially increases the yield of citrus fruit fibres, identical residue, disposable extracted amount is double, not only
Reduce cost, improve production effect, it is important to raw material availability increases substantially, extract same amount of citrus fruit fibres technique, when
Between etc. substantially reduce.
Claims (10)
1. a kind of suspension stabilizer, it is characterised in that including mass ratio be (1.5-3)：The stabilizer A and stabilizer B of (1-2),
Wherein, stabilizer A by mass percentage, including citrus fruit fibres 5-25%, microcrystalline cellulose 10-60%, carboxymethyl cellulose
Sodium 10-30%, list, diglycerine fatty acid ester 40-70%, xanthans 0-10%；Stabilizer B by mass percentage, including Huang
Virgin rubber 20-40%, citrus fruit fibres 10-20%, microcrystalline cellulose 20-60%.
A kind of 2. suspension stabilizer according to claim 1, it is characterised in that including mass ratio be 1：1 stabilizer A and
Stabilizer B, wherein, stabilizer A by mass percentage, including citrus fruit fibres 12%, microcrystalline cellulose 32%, carboxymethyl cellulose
Plain sodium 13%, single, diglycerine fatty acid ester 40%；Stabilizer B by mass percentage, including xanthans 32%, citrus fruit fibres
18%th, microcrystalline cellulose 50%.
3. the preparation method of suspension stabilizer as claimed in claim 1, it is characterised in that first by citrus fruit fibres, microcrystalline cellulose,
Sodium carboxymethylcellulose, list, diglycerine fatty acid ester is dry-mixed uniformly to obtain stabilizer A, then by xanthans, citrus fruit fibres, micro-
Crystalline cellulose is dry-mixed uniformly, up to stabilizer B.
4. include the suspended particulate peanut milk beverage of suspension stabilizer described in claim 1, it is characterised in that by mass percentage
Meter, including peanut butter 2-5%, white granulated sugar 5-10%, milk powder 1-3%, solid particle 5-20%, suspension stabilizer 0.25-
0.5%th, sodium acid carbonate 0.03-0.08%, surplus are water.
5. suspended particulate peanut milk beverage according to claim 4, it is characterised in that the solid particle is selected from peanut
One or more of combinations of particle, coconut palm fruit particle, oat grain, horseshoe fruit granule, walnut particle, fibert particle.
6. suspended particulate peanut milk beverage according to claim 5, it is characterised in that solid particle is by following pre- place
Reason：Peanut pellets, oat grain, walnut particle, fibert particle toast 10-30min under the conditions of 120-180 DEG C；Coconut palm fruit particle,
Horseshoe fruit granule, lotus seeds particle boil 10-30min in boiling water, boil to no hard-core.
7. the preparation method of suspended particulate peanut milk beverage, it is characterised in that comprise the following steps：
A, milk powder and water press 1：(10-20) stirring hydration 30-40min in 45-55 DEG C of water, obtains milk powder aqueous solution；
B, peanut butter and water press 1：(10-20) shear agitation 10-15min in 80-90 DEG C of water, obtains peanut butter suspension；
C, stabilizer A, white granulated sugar are obtained peanut butter aqueous solution with the obtained milk powder aqueous solutions of step a and step b and are mixed with water dissolving
Uniform, addition sodium acid carbonate is closed, adds water homogenisation, UHT sterilizations, obtains sterile mixed liquor；
D, solid particle is added after stabilizer B is dissolved with water to sterilize through UHT, obtains sterile granules suspension.
E, it is filling after the sterile mixed liquor that step c is obtained is mixed evenly with the obtained sterile granules suspensions of step d, obtain
To suspended particulate peanut milk beverage.
8. the preparation method of suspended particulate peanut milk beverage according to claim 7, it is characterised in that in step c, in
65-75 DEG C, 25-40Mpa homogeneous 2 times.
9. the preparation method of suspended particulate peanut milk beverage according to claim 7, it is characterised in that in step c, in
137-140 DEG C of progress 15-30s sterilization.
10. the preparation method of suspended particulate peanut milk beverage according to claim 7, it is characterised in that in step d, in
137-140 DEG C of progress 200-300s sterilization.
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| CN109122878A (en) * | 2018-08-10 | 2019-01-04 | 河北养元智汇饮品股份有限公司 | Oat walnut drink and preparation method thereof |
| CN109232914A (en) * | 2018-07-27 | 2019-01-18 | 华南理工大学 | A kind of citrus fruit fibres lotion and preparation method thereof |
| CN109965019A (en) * | 2019-04-10 | 2019-07-05 | 河北兄弟伊兰食品科技股份有限公司 | A kind of pea protein beverage and preparation method thereof |
| CN110403016A (en) * | 2019-09-03 | 2019-11-05 | 新希望乳业股份有限公司 | A kind of liquid purple sweet potato quinoa particle generation meal milk shake and preparation method thereof |
| IT202000004060A1 (en) | 2020-02-27 | 2021-08-27 | Barilla Flli G & R | Emulsified food formulation |
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| CN109122878A (en) * | 2018-08-10 | 2019-01-04 | 河北养元智汇饮品股份有限公司 | Oat walnut drink and preparation method thereof |
| CN109965019A (en) * | 2019-04-10 | 2019-07-05 | 河北兄弟伊兰食品科技股份有限公司 | A kind of pea protein beverage and preparation method thereof |
| CN109965019B (en) * | 2019-04-10 | 2022-04-15 | 河北兄弟伊兰食品科技股份有限公司 | Pea protein beverage and preparation method thereof |
| CN110403016A (en) * | 2019-09-03 | 2019-11-05 | 新希望乳业股份有限公司 | A kind of liquid purple sweet potato quinoa particle generation meal milk shake and preparation method thereof |
| IT202000004060A1 (en) | 2020-02-27 | 2021-08-27 | Barilla Flli G & R | Emulsified food formulation |
| WO2021170517A1 (en) | 2020-02-27 | 2021-09-02 | Barilla G. E R. Fratelli S.P.A. | Emulsified food formulation |
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