CN108967538A - A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut yoghourt - Google Patents
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut yoghourt Download PDFInfo
- Publication number
- CN108967538A CN108967538A CN201810757421.7A CN201810757421A CN108967538A CN 108967538 A CN108967538 A CN 108967538A CN 201810757421 A CN201810757421 A CN 201810757421A CN 108967538 A CN108967538 A CN 108967538A
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- Prior art keywords
- peanut
- oleic acid
- oil
- shelled peanut
- high oleic
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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Abstract
The invention discloses a kind of methods for synchronizing and preparing high oleic acid peanut oil and high oleic acid peanut yoghourt, belong to food processing field.Peanut yoghourt of the invention is prepared by the mixing probiotics fermention that addition mass fraction is 0.5~1.5% after part oil expression shelled peanut mashing；The part oil expression shelled peanut is the shelled peanut that oil content is 15~25% after the oil expression of low temperature part.The present invention produces high oleic acid peanut oil and uses cold-squeezing, the nutritional ingredient in the good preservation high oleic acid peanut oil of energy, while the peanut oil color produced is limpid, first squeezing mellowness.High oleic acid peanut yoghourt is pure plant protein fermentation, does not add animal protein, can be suitable for that special population uses.
Description
Technical field
The invention belongs to food processing fields, and in particular to be it is a kind of synchronize prepare high oleic acid peanut oil and high oleic acid flower
The method of raw Yoghourt.
Background technique
Peanut is the important oil crops and industrial crops in China.General peanut mid-oleic 36%~67%, and
High oleic acid peanut mid-oleic is greater than 75%, significantly increases unsaturated fatty acid proportion in peanut.Scientific research
It has been confirmed that oleic acid is not only adjustable function of human body, the function of immunocyte is excited, inhibits " oncogene ", substantially reduces heart and brain blood
Pipe disease incidence and risk of developing cancer.The shelf life of (Groundnut products) can also be extended simultaneously, therefore high oleic acid peanut is for I
The new direction of state's Peanut Industry Development.
In high oleic acid peanut oil containing there are many a variety of reduction cholesterol such as sterol, wheat germ phenol, phosphatide, vitamin E, choline,
Beneficial to the function factor of cardiovascular and cerebrovascular, anti-aging etc., wrinkled skin aging can be prevented, vascular wall is protected, prevents thrombosis,
Facilitate prevention of arterial hardening and coronary heart disease.
Protein content is high in shelled peanut, accounts for about 24%~36%, compared with several important oil crops, is only second to
Soybean, and it is higher than sesame and rape.It is a kind of plant protein resource of high nutrition, and biological value (BV) is 58, protein effect
Valence (PER) is 1: 7, higher than flour and corn, it plays an important role to maintenance human health and early children development.Peanut protein
Nutritive value is close with animal protein, and protein content is all higher than crucian, thin pork, egg and cholesterol-free.Peanut egg
Containing the necessary amino acid of a large amount of human body in white, aspartic acid content is all higher than rice, flour, corn, effective rate of utilization
Up to 98.4%.
The fermentation process of Yoghourt makes carbohydrate in raw material, protein have 20% or so to be hydrolyzed into respectively for small molecule (such as
Galactolipin and lactic acid, small peptide chain and amino acid etc.), keep Yoghourt more easy to digest and absorb, the utilization rate of various nutrients is able to
It improves.Common sour milk is fermented by plain chocolate, in addition to the whole nutritional ingredients for remaining fresh milk, lactic acid during the fermentation
Bacterium can also generate multivitamin necessary to human nutrition, such as VB1、VB2、VB6、VB12Deng.
Jujube is always treated as important invigorant, and Li Shizhen (1518-1593 A.D.) is said in Compendium of Material Medica: jujube is sweet in flavor, warm-natured, energy tonifying middle-Jiao and Qi,
Nourishes blood and promotes the production of body fluid, for treating diseases such as " spleen deficiency weak, anorexia and loose stool, deficiency of qi and blood ".Often feeding jujube can treat in poor health, neural
Weak, incoordination between the spleen and the stomach, indigestion, epersalgia cough, anaemia are thin, and nourishing the liver preventing cancer function is especially prominent, have " three jujubes of solar eclipse,
It is at the age of one hundred years old to bear one's age well " say.Jujube contains protein, carbohydrate, organic acid, vitamin A, vitamin C, lot of trace calcium and amino
The nutrition abundant such as acid.
High oleic acid peanut oil mostly uses hot moulding technique to produce at present, in peanut oil the nutrition such as sterol, phosphatide, vitamin E at
Divide destruction serious, the protein in grouts also because high temperature squeezes color burn, is denaturalized seriously, can only be used as feed or fertilizer.
Moreover, preparing peanut yoghourt using Intact peanut kernel, due to fat content height, mouthfeel is greasy, is easy oil slick, separates egg using peanut
White to prepare that peanut yoghourt content of fatty acid is few, and nutritive value is low, mouthfeel is puckery.
Summary of the invention
Aiming at the problems existing in the prior art, the purpose of the present invention is to provide a kind of part oil expression shelled peanuts, use
Extract oil peanut yoghourt prepared by shelled peanut for the part, further provides a kind of synchronize and prepares high oleic acid peanut oil and high oleic acid flower
The method of raw Yoghourt.
In order to achieve the above object, technical scheme is as follows:
Extract oil shelled peanut for a kind of part, and the part oil expression shelled peanut is after the oil expression of low temperature part, and oil content is 15~
25% shelled peanut.
On the basis of above scheme, the low temperature part oil expression is selected full, lossless, high-quality, shelled peanut butt
High oleic acid shelled peanut of the oleic acid content greater than 75% is counted as raw material, through classification, 60~100 DEG C of low temperature dryings, takes off scarlet, selected
Heterochromatic grain (mould grain) is removed later using double helix cold pressing, and control oil yield is 10~30%, 50~65 DEG C of temperature, enters to squeeze
Moisture 6~8%, crusher revolving speed is in 7~12r/min.
Application of the above-mentioned part oil expression shelled peanut in (Groundnut products).
A kind of peanut yoghourt is by adding the mixing benefit that mass fraction is 0.5~1.5% after part oil expression shelled peanut mashing
Raw bacterium fermentation is prepared；
Part oil expression shelled peanut the preparation method comprises the following steps: selected full, lossless, high-quality, shelled peanut butt meter oleic acid contains
High oleic acid shelled peanut of the amount greater than 75% is heterochromatic through classification, 60~100 DEG C of low temperature dryings, de- scarlet, selected removal as raw material
Grain (mould grain) after use double helix cold pressing, control oil yield be 10~30%, 50~65 DEG C of temperature, enter to squeeze moisture 6~
8%, crusher revolving speed is in 7~12r/min；After above-mentioned oil expression, shelled peanut oil content is 15~25%.
On the basis of above scheme, the mixing probiotics are as follows: rhamnose lactic acid bacteria 15%~35%, acidophilus cream
Bacillus 20~35%, lactobacillus bulgaricus 20~35% and Bifidobacterium 15~35%.
On the basis of above scheme, the preparation method of the peanut yoghourt, steps are as follows:
A. oil expression shelled peanut in part is put into the water containing 0.06~0.1% sodium bicarbonate, the water-bath 4 at 40~60 DEG C
The good part oil expression shelled peanut of water-bath is taken out, is rinsed well with clear water, beaten according to the material-water ratio of 1:6 to 1:12 by~8h
Slurry；
B. pulp-water boiling is percolated to after boiling with gauze, homogeneous and Pasteur are gone out after taking filtrate to be cooled to 30 DEG C~50 DEG C
Bacterium；
C. in peanut paste be added 0.5~1.5% mass content mixing probiotics, be added 0~3% white sugar, 40~45 DEG C
Fermentation 3.5~6.0 hours, it is canned after to obtain the final product.
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut yoghourt, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, high-quality, high oleic acid shelled peanut of the shelled peanut butt meter oleic acid content greater than 75% is as former
Material uses double helix cold pressing after classification, 60~100 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain of removal, controls
Oil yield is 10~30%, 50~65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed is in 7~12r/min；The peanut of squeezing
Oil canned after filtering is cold press high oleic acid peanut oil；
(2) preparation of part oil expression shelled peanut slurry
A. oil expression shelled peanut in part is put into the water containing 0.06~0.1% sodium bicarbonate, the water-bath 4 at 40~60 DEG C
The good squeezing peanut of water-bath is taken out, is rinsed well with clear water, be beaten according to the material-water ratio of 1:6 to 1:12 by~8h；
B. pulp-water boiling is percolated to after boiling with gauze, homogeneous and Pasteur are gone out after taking filtrate to be cooled to 30 DEG C~50 DEG C
Up to part oil expression shelled peanut slurry after bacterium；
(3) preparation of high oleic acid peanut yoghourt
The mixing probiotics of 0.5~1.5% mass content is added in part oil expression shelled peanut slurry, 0~3% white sugar is added,
40~45 DEG C ferment 3.5~6.0 hours, it is canned after to obtain the final product；
The mixing probiotics are as follows: rhamnose lactic acid bacteria 15%~35%, lactobacillus acidophilus 20~35%, Bao Jiali
Sub- lactobacillus 20~35% and Bifidobacterium 15~35%.
A kind of jujube peanut yoghourt, be by part oil expression shelled peanut and jujube mashing after addition mass fraction be 0.5~
1.5% mixing probiotics fermention is prepared；
Part oil expression shelled peanut the preparation method comprises the following steps: selected full, lossless, high-quality, shelled peanut butt meter oleic acid contains
High oleic acid shelled peanut of the amount greater than 75% is heterochromatic through classification, 60~100 DEG C of low temperature dryings, de- scarlet, selected removal as raw material
Double helix cold pressing is used after grain, control oil yield is 10~30%, 50~65 DEG C of temperature, enters to squeeze moisture 6~8%, squeezes
Machine revolving speed is in 7~12r/min；After above-mentioned oil expression, shelled peanut oil content is 15~25%；
The mixing probiotics are as follows: rhamnose lactic acid bacteria 15%~35%, lactobacillus acidophilus 20~35%, Bao Jiali
Sub- lactobacillus 20~35% and Bifidobacterium 15~35%.
On the basis of above scheme, the preparation method of the jujube peanut yoghourt, steps are as follows:
A. it after oil expression shelled peanut in part is mixed with jujube according to 8: 1~12: 1 weight ratio, is put into containing 0.06~0.1%
Sodium bicarbonate water in, 4~8h of water-bath at 40~60 DEG C, by water-bath it is good part oil expression shelled peanut and jujube take out, use
Clear water is rinsed well, is beaten according to the material-water ratio of 1:6 to 1:12；
B. pulp-water boiling is percolated to after boiling with gauze, homogeneous and Pasteur are gone out after taking filtrate to be cooled to 30 DEG C~50 DEG C
Bacterium；
C. part oil expression shelled peanut and jujube slurry in be added 0.5~1.5% mass content mixing probiotics, be added 0~
3% white sugar, 40~45 DEG C ferment 3.5~6.0 hours, it is canned after to obtain the final product.
A method of it synchronizes and prepares high oleic acid peanut oil and jujube high oleic acid peanut yoghourt, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, high-quality, high oleic acid shelled peanut of the shelled peanut butt meter oleic acid content greater than 75% is as former
Material uses double helix cold pressing after classification, 60~100 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain of removal, controls
Oil yield is 10~30%, 50~65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed is in 7~12r/min；The peanut of squeezing
Oil canned after filtering is cold press high oleic acid peanut oil；
(2) preparation of part oil expression shelled peanut and jujube slurry
A. it after oil expression shelled peanut in part is mixed with jujube according to 8: 1~12: 1 weight ratio, is put into containing 0.06~0.1%
Sodium bicarbonate water in, 4~8h of water-bath at 40~60 DEG C, by water-bath it is good part oil expression shelled peanut and jujube take out, use
Clear water is rinsed well, is beaten according to the material-water ratio of 1:6 to 1:12；
B. pulp-water boiling is percolated after taking-up with 4 layers of gauze, homogeneous after taking filtrate to be cooled to 30 DEG C~50 DEG C to boiling
And pasteurization；
(3) preparation of jujube high oleic acid peanut yoghourt
The mixing probiotics of 0.5~1.5% mass content is added in part oil expression shelled peanut and jujube slurry, is added 0~3%
White sugar, 40~45 DEG C ferment 3.5~6.0 hours, it is canned after to obtain the final product；
The mixing probiotics are as follows: rhamnose lactic acid bacteria 15%~35%, lactobacillus acidophilus 20~35%, Bao Jiali
Sub- lactobacillus 20~35% and Bifidobacterium 15~35%.
Rhamnose lactic acid bacteria (China General Microbiological culture presevation administrative center deposit number: CGMCC1.12734)；
Lactobacillus acidophilus (Chinese industrial Microbiological Culture Collection administrative center deposit number: CICC 20248)；
Lactobacillus bulgaricus (China General Microbiological culture presevation administrative center deposit number: CGMCC 7134)；
Bifidobacterium (China General Microbiological culture presevation administrative center deposit number: CGMCC 1904)；
Lactobacillus casei (China General Microbiological culture presevation administrative center deposit number: CGMCC1.8727).
Beneficial effects of the present invention:
The present invention produces high oleic acid peanut oil and uses cold-squeezing, can well the nutrition in preservation high oleic acid peanut oil at
Point, while the peanut oil color produced is limpid, first squeezing mellowness.
It is that raw material carries out high oleic acid peanut yoghourt that the present invention, which uses the high oleic acid peanut (oil content 15~25%) after first squeezing,
Or the preparation of jujube high oleic acid peanut yoghourt, the growth of the microorganisms such as fat content progress lactic acid bacteria preferably, the Yoghourt of preparation
Mouthfeel is more mellow than common peanut Yoghourt, pure plant protein fermentation nutritive value is high, prebiotic bacterial content is high, suitable for people of all ages.
High oleic acid peanut oil is produced using cold-squeezing, the nutritional ingredient in the good preservation high oleic acid peanut oil of energy.It is high
Oleic peanut quality is higher than country-level peanut oil standard, and mid-oleic is greater than 75%, sterol and content of vitamin E
It is high.High oleic acid peanut oil face light yellow complexion is limpid, first squeezing mellowness.
High oleic acid shelled peanut after part is extracted oil is raw material, and oil content is low, and fat content progress lactic acid bacteria preferably etc. is micro-
Biological growth prepares Yoghourt not oil slick.
High oleic acid shelled peanut after part is extracted oil have passed through certain squeezing and extruding, has to its protein structure and centainly changes
It is kind, Yoghourt is prepared using it as raw material, wherein will effectively be decomposed protein using microorganism, the prebiotic substance for generation of fermenting can inhibit
The breeding of spoilage organisms in enteron aisle, and weaken the toxin that spoilage organisms generates in enteron aisle；The Yoghourt of preparation is than common peanut Yoghourt mouth
Feel more mellow while peanut aromatic flavour.
High oleic acid peanut yoghourt is pure plant protein fermentation, does not add animal protein, can be suitable for that special population uses.
High oleic acid peanut jujube Yoghourt has peanut and jujube taste and fragrance, can promote gastric secretion, improves appetite, promotees
Delicate mouthfeel is digested into reinforcement, it is suitable for people of all ages；Animal protein is not added, other carbohydrates such as sucrose is not added, belongs to no saccharic acid
Milk is suitable for that different crowd is edible.
Specific embodiment
Term as used in the present invention generally has those of ordinary skill in the art usual unless otherwise specified
The meaning of understanding.
Combined with specific embodiments below, and referring to the data further detailed description present invention.Following embodiment only be
It illustrates the present invention, rather than limits the scope of the invention in any way.
Embodiment 1
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut yoghourt, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing, control after classification, 90 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 30% or so, 55 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed passes through in 7r/min, the peanut oil of squeezing
Canned after filter is cold press high oleic acid peanut oil, and the oil content of part oil expression shelled peanut is 15%；
(2) preparation of part oil expression shelled peanut slurry
A. oil expression shelled peanut in part is put into the water containing 0.06% sodium bicarbonate, the water-bath 4h at 60 DEG C, by water-bath
Good squeezing peanut takes out, and is rinsed well with clear water, is beaten according to the material-water ratio of 1:6；
B. pulp-water boiling is percolated to after boiling with gauze, after taking filtrate to be cooled to 50 DEG C after homogeneous and pasteurization i.e.
Obtain part oil expression shelled peanut slurry；
(3) preparation of high oleic acid peanut yoghourt
The mixing probiotics of 0.5% mass content is added in part oil expression shelled peanut slurry, white sugar, 40~45 DEG C of fermentations are not added
3.5 hours, it is canned after to obtain the final product；
The mixing probiotics are as follows: rhamnose lactic acid bacteria 15%, lactobacillus acidophilus 30%, lactobacillus bulgaricus
20% and Bifidobacterium 35%.
Rhamnose lactic acid bacteria (China General Microbiological culture presevation administrative center deposit number: CGMCC1.12734)；
Lactobacillus acidophilus (Chinese industrial Microbiological Culture Collection administrative center deposit number: CICC 20248)；
Lactobacillus bulgaricus (China General Microbiological culture presevation administrative center deposit number: CGMCC 7134)；
Bifidobacterium (China General Microbiological culture presevation administrative center deposit number: CGMCC 1904).
Embodiment 2
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut yoghourt, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing, control after classification, 95 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 25% or so, 65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed passes through in 9r/min, the peanut oil of squeezing
Canned after filter is cold press high oleic acid peanut oil, and the oil content of part oil expression shelled peanut is 20%；
(2) preparation of part oil expression shelled peanut slurry
A. oil expression shelled peanut in part is put into the water containing 0.08% sodium bicarbonate, the water-bath 6h at 50 DEG C, by water-bath
Good squeezing peanut takes out, and is rinsed well with clear water, is beaten according to the material-water ratio of 1:9；
B. pulp-water boiling is percolated to after boiling with gauze, homogeneous and Pasteur are gone out after taking filtrate to be cooled to 30 DEG C~50 DEG C
Up to part oil expression shelled peanut slurry after bacterium；
(3) preparation of high oleic acid peanut yoghourt
The mixing probiotics of 1% mass content is added in part oil expression shelled peanut slurry, is added 1.5% white sugar, 40~45 DEG C
Fermentation 5.0 hours, it is canned after to obtain the final product；
The mixing probiotics are as follows: rhamnose lactic acid bacteria 27.5%, lactobacillus acidophilus 22.5%, bulgarian milk bar
Bacterium 21.5% and Bifidobacterium 28.5%.
Embodiment 3
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut yoghourt, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing, control after classification, 85 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 20% or so, 65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed in 12r/min, the peanut oil warp of squeezing
Canned after filtering is cold press high oleic acid peanut oil, and the oil content of part oil expression shelled peanut is 25%；
(2) preparation of part oil expression shelled peanut slurry
A. oil expression shelled peanut in part is put into the water containing 0.1% sodium bicarbonate, and the water-bath 8h at 40 DEG C is good by water-bath
Squeezing peanut take out, rinsed well with clear water, be beaten according to the material-water ratio of 1:12；
B. pulp-water boiling is percolated after taking-up with 4 layers of gauze, homogeneous after taking filtrate to be cooled to 30 DEG C~50 DEG C to boiling
It is starched with after pasteurization up to part oil expression shelled peanut；
(3) preparation of high oleic acid peanut yoghourt
The mixing probiotics of 1.5% mass content is added in part oil expression shelled peanut slurry, is added 3% white sugar, 40~45 DEG C
Fermentation 6.0 hours, it is canned after to obtain the final product；
The mixing probiotics are as follows: rhamnose lactic acid bacteria 21.5%, lactobacillus acidophilus 28%, lactobacillus bulgaricus
23% and Bifidobacterium 27.5%.
Comparative example 1
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut yoghourt, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material carries out low temperature after classification, 95 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal and extracts oil completely, temperature
65 DEG C, enter to squeeze moisture 6~8%, for crusher revolving speed in 9r/min, the peanut oil of squeezing canned after filtering is cold press high oleic acid peanut
Oil, the oil content < 5% for the shelled peanut that extracts oil completely；
(2) preparation of oil expression shelled peanut slurry completely
A. oil expression shelled peanut completely is put into the water containing 0.08% sodium bicarbonate, the water-bath 6h at 50 DEG C, by water-bath
Good squeezing peanut takes out, and is rinsed well with clear water, is beaten according to the material-water ratio of 1:9；
B. pulp-water boiling is percolated to after boiling with gauze, homogeneous and Pasteur are gone out after taking filtrate to be cooled to 30 DEG C~50 DEG C
Up to oil expression shelled peanut slurry completely after bacterium；
(3) preparation of high oleic acid peanut yoghourt
The mixing probiotics of 1% mass content is added in oil expression shelled peanut slurry completely, is added 1.5% white sugar, 40~45 DEG C
Fermentation 5.0 hours, it is canned after to obtain the final product；
The mixing probiotics are as follows: rhamnose lactic acid bacteria 21.5%, lactobacillus acidophilus 28%, lactobacillus bulgaricus
23% and Bifidobacterium 27.5%.
Comparative example 2
A method of high oleic acid peanut yoghourt being prepared, steps are as follows:
(1) shelled peanut prepares
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material, through classification, 95 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal；
(2) preparation of shelled peanut slurry
A. shelled peanut is put into the water containing 0.08% sodium bicarbonate, the water-bath 6h at 50 DEG C, by the good peanut of water-bath
Benevolence is taken out, and is rinsed well with clear water, is beaten according to the material-water ratio of 1:9；
B. pulp-water boiling is percolated to after boiling with gauze, homogeneous and Pasteur are gone out after taking filtrate to be cooled to 30 DEG C~50 DEG C
It is starched after bacterium up to shelled peanut；
(3) preparation of high oleic acid peanut yoghourt
The mixing probiotics of 1% mass content is added in shelled peanut slurry, 1.5% white sugar is added, 40~45 DEG C of fermentations 5.0 are small
When, it is canned after to obtain the final product；
The mixing probiotics are as follows: rhamnose lactic acid bacteria 27.5%, lactobacillus acidophilus 22.5%, bulgarian milk bar
Bacterium 21.5% and Bifidobacterium 28.5%.
Comparative example 3
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut yoghourt, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing, control after classification, 65 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 20% or so, temperature 50 C, enters to squeeze moisture 6~8%, and crusher revolving speed passes through in 7r/min, the peanut oil of squeezing
Canned after filter is cold press high oleic acid peanut oil, and the oil content of part oil expression shelled peanut is 25%；
(2) preparation of part oil expression shelled peanut slurry
A. oil expression shelled peanut in part is put into the water containing 0.08% sodium bicarbonate, the water-bath 6h at 50 DEG C, by water-bath
Good squeezing peanut takes out, and is rinsed well with clear water, is beaten according to the material-water ratio of 1:9；
B. pulp-water boiling is percolated to after boiling with gauze, homogeneous and Pasteur are gone out after taking filtrate to be cooled to 30 DEG C~50 DEG C
Up to part oil expression shelled peanut slurry after bacterium；
(3) preparation of high oleic acid peanut yoghourt
The mixing probiotics of 1% mass content is added in part oil expression shelled peanut slurry, is added 1.5% white sugar, 40~45 DEG C
Fermentation 5.0 hours, it is canned after to obtain the final product；
The mixing probiotics are as follows: lactobacillus acidophilus 40%, lactobacillus bulgaricus 30% and Bifidobacterium 40%.
Comparative example 4
A method of it synchronizes and prepares high oleic acid peanut oil and high oleic acid peanut yoghourt, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing, control after classification, 75 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 20% or so, 55 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed passes through in 10r/min, the peanut oil of squeezing
Canned after filter is cold press high oleic acid peanut oil, and the oil content of part oil expression shelled peanut is 25%；
(2) preparation of part oil expression shelled peanut slurry
A. oil expression shelled peanut in part is put into the water containing 0.08% sodium bicarbonate, the water-bath 6h at 50 DEG C, by water-bath
Good squeezing peanut takes out, and is rinsed well with clear water, is beaten according to the material-water ratio of 1:9；
B. pulp-water boiling is percolated after taking-up with 4 layers of gauze, homogeneous after taking filtrate to be cooled to 30 DEG C~50 DEG C to boiling
It is starched with after pasteurization up to part oil expression shelled peanut；
(3) preparation of high oleic acid peanut yoghourt
The mixing probiotics of 1% mass content is added in part oil expression shelled peanut slurry, is added 1.5% white sugar, 40~45 DEG C
Fermentation 5.0 hours, it is canned after to obtain the final product；
The mixing probiotics are as follows: rhamnose lactic acid bacteria 25.5%, lactobacillus acidophilus 24.5%, Lactobacillus casei
23.5% and Bifidobacterium 26.5%.
Lactobacillus casei (China General Microbiological culture presevation administrative center deposit number: CGMCC1.8727).
Embodiment 4
A method of it synchronizes and prepares high oleic acid peanut oil and jujube high oleic acid peanut yoghourt, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing, control after classification, 85 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 35% or so, 65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed passes through in 11r/min, the peanut oil of squeezing
Canned after filter is cold press high oleic acid peanut oil, and the oil content of part oil expression shelled peanut is 15%；
(2) preparation of part oil expression shelled peanut and jujube slurry
A. after oil expression shelled peanut in part is mixed with jujube according to 8: 1 weight ratio, it is put into the sodium bicarbonate containing 0.06%
Water in, the water-bath 4h at 60 DEG C, by water-bath it is good part oil expression shelled peanut and jujube take out, rinsed well with clear water, according to
The material-water ratio of 1:6 is beaten；
B. pulp-water boiling is percolated to after boiling with gauze, homogeneous and Pasteur are gone out after taking filtrate to be cooled to 30 DEG C~50 DEG C
Bacterium；
(3) preparation of jujube high oleic acid peanut yoghourt
The mixing probiotics of 0.5% mass content is added in part oil expression shelled peanut and jujube slurry, is not added white sugar, 40~45
DEG C fermentation 3.5 hours, it is canned after to obtain the final product；
The mixing probiotics are as follows: rhamnose lactic acid bacteria 20.5%, lactobacillus acidophilus 29.5%, bulgarian milk bar
Bacterium 20.5% and Bifidobacterium 29.5%.
Embodiment 5
A method of it synchronizes and prepares high oleic acid peanut oil and jujube high oleic acid peanut yoghourt, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing, control after classification, 95 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 25% or so, 62 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed passes through in 10r/min, the peanut oil of squeezing
Canned after filter is cold press high oleic acid peanut oil, and the oil content of part oil expression shelled peanut is 20%；
(2) preparation of part oil expression shelled peanut and jujube slurry
A. after oil expression shelled peanut in part is mixed with jujube according to 10: 1 weight ratio, it is put into the sodium bicarbonate containing 0.08%
Water in, the water-bath 6h at 50 DEG C, by water-bath it is good part oil expression shelled peanut and jujube take out, rinsed well with clear water, according to
The material-water ratio of 1:9 is beaten；
B. pulp-water boiling is percolated to after boiling with gauze, homogeneous and Pasteur are gone out after taking filtrate to be cooled to 30 DEG C~50 DEG C
Bacterium；
(3) preparation of jujube high oleic acid peanut yoghourt
The mixing probiotics of 1% mass content is added in part oil expression shelled peanut and jujube slurry, is added 1.5% white sugar, 40
~45 DEG C ferment 4.5 hours, it is canned after to obtain the final product；
The mixing probiotics are as follows: rhamnose lactic acid bacteria 19.5%, lactobacillus acidophilus 26.5%, bulgarian milk bar
Bacterium 27.5% and Bifidobacterium 26.5%.
Embodiment 6
A method of it synchronizes and prepares high oleic acid peanut oil and jujube high oleic acid peanut yoghourt, steps are as follows:
(1) preparation of high oleic acid peanut oil
Selected full, lossless, good high oleic acid shelled peanut (oleic acid content is greater than 75% using in terms of shelled peanut butt) as
Raw material uses double helix cold pressing, control after classification, 75 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain (mould grain) of removal
Producing oil cut rate is 20% or so, temperature 60 C, enters to squeeze moisture 6~8%, and crusher revolving speed passes through in 11r/min, the peanut oil of squeezing
Canned after filter is cold press high oleic acid peanut oil, and the oil content of part oil expression shelled peanut is 25%；
(2) preparation of part oil expression shelled peanut and jujube slurry
A. after oil expression shelled peanut in part is mixed with jujube according to 12: 1 weight ratio, it is put into the sodium bicarbonate containing 0.1%
Water in, the water-bath 8h at 40 DEG C, by water-bath it is good part oil expression shelled peanut and jujube take out, rinsed well with clear water, according to
The material-water ratio of 1:12 is beaten；
B. pulp-water boiling is percolated to after boiling with gauze, homogeneous and Pasteur are gone out after taking filtrate to be cooled to 30 DEG C~50 DEG C
Bacterium；
(3) preparation of jujube high oleic acid peanut yoghourt
The mixing probiotics of 1.5% mass content is added in part oil expression shelled peanut and jujube slurry, is added 3% white sugar, 40
~45 DEG C ferment 6.0 hours, it is canned after to obtain the final product；
The mixing probiotics are as follows: rhamnose lactic acid bacteria 25.5%, lactobacillus acidophilus 24.5%, bulgarian milk bar
Bacterium 23.5% and Bifidobacterium 26.5%.
One, the measurement of high oleic acid peanut oil quality
It is as shown in table 1 that organoleptic quality, physics and chemistry and nutritional quality measurement are carried out to high oleic acid peanut oil prepared by embodiment 2:
1 high oleic acid peanut oil Quality Detection result of table
As shown in Table 1, high oleic acid peanut oil acid value prepared by the present invention and peroxide value are low, and oleic acid content is high, and iodine number exists
Within the scope of national standard；Sterol and content of vitamin E are high, this illustrates that pressing method of the invention can be good at protecting peanut oil
Nutritional ingredient, be that the peanut oil prepared has higher quality.
Two, the mouthfeel evaluation and test of peanut yoghourt
Food naked eyes evaluation group is formed by 15 people, the peanut yoghourt of preparation is carried out respectively according to sensory evaluation criteria
Scoring, is averaged as comprehensive evaluation index, specific evaluation criteria is as shown in table 2:
The sensory evaluation criteria of 2 peanut yoghourt of table
According to the index in table 2, sensory evaluation, knot are carried out to peanut yoghourt prepared by Examples 1 to 6 and comparative example 1~4
Fruit is as shown in table 3:
3 peanut yoghourt results of sensory evaluation of table
| Group | Score |
| Embodiment 1 | 93 |
| Embodiment 2 | 96 |
| Embodiment 3 | 94 |
| Embodiment 4 | 92 |
| Embodiment 5 | 97 |
| Embodiment 6 | 91 |
| Comparative example 1 | 60 |
| Comparative example 2 | 65 |
| Comparative example 3 | 84 |
| Comparative example 4 | 78 |
As shown in Table 3, jujube arachidic acid prepared by the peanut yoghourt and embodiment 4~6 that prepared by the embodiment of the present invention 1~3
Milk it is good in taste, score at 90 points or more；Shelled peanut oil content in comparative example 1 and comparative example 2 is too little or too much, causes
The mouthfeel of peanut yoghourt is poor；Peanut yoghourt (the comparison of lactobacillus bulgaricus preparation therein is replaced using Lactobacillus casei
Example 4) and reduce a kind of preparation of probiotics peanut yoghourt (comparative example 3) mouthfeel it is poor；It can be seen that peanut yoghourt of the present invention
Preparation process in be suitable for peanut oil content and reasonable probiotics proportion can make preparation peanut yoghourt have preferable mouth
Sense.
Three, the nutrient component determining of peanut yoghourt
Protein content detection is according to " measurement of GB 5009.5-2010 national food safety standard Protein in Food "
First method Kjeldahl's method.
Fat content detection foundation is " fatty in GB 5413.3-2010 national food safety standard infant food and dairy products
Measurement " the first method.
Carbohydrate content detection is according to formula: carbohydrate content=100%- (protein content+fat content
+ moisture content+content of ashes) it calculates.Wherein moisture content detection is according to the first method in " GB 5009.3 ".Content of ashes detection
According to the method for being directed to phosphorous higher food in " GB5009.4 ".
The nutrient composition content of measured peanut yoghourt is as shown in table 4:
The nutrient composition content of 4 peanut yoghourt of table
| Group | Protein content % | Fat content % | Carbohydrate content % |
| Embodiment 1 | 3.8 | 5.0 | 11.2 |
| Embodiment 2 | 4.0 | 4.8 | 10.2 |
| Embodiment 3 | 3.7 | 6.1 | 12.1 |
| Comparative example 1 | 5.8 | 1.0 | 15.3 |
| Comparative example 2 | 6.0 | 11.2 | 16.8 |
| Comparative example 3 | 2.3 | 3.8 | 28.4 |
| Comparative example 4 | 2.8 | 3.2 | 8.9 |
| Embodiment 4 | 3.9 | 5.9 | 10.8 |
| Embodiment 5 | 4.3 | 4.8 | 11.5 |
| Embodiment 6 | 3.6 | 3.6 | 13.2 |
As shown in Table 4, peanut yoghourt albumen, fat and the carbohydrate content that prepared by the embodiment of the present invention 1~6 are suitable
Preferably, mouthfeel is moderate；The shelled peanut few using oil content of comparative example 1, the fat content of the peanut yoghourt of preparation is few, comparative example 2
Peanut yoghourt fat content using the shelled peanut more than oil content, preparation is more, and eye sight has oil slick situation, fat content
It is excessive or few, it can all influence the flavor of the peanut yoghourt of preparation；In addition, the type of probiotics is different in comparative example 3 or 4, cause
The content of the carbohydrate of its Yoghourt to ferment is different, and mouthfeel crosses sweet tea or acid.
Four, after fermentation in peanut yoghourt lactic acid bacteria content
Using spread plate, the total content of lactic acid bacteria in peanut yoghourt after fermentation is detected, as shown in table 5:
Table 5 after fermentation in peanut yoghourt lactic acid bacteria content
| Group | Lactic acid bacteria total amount (cfu/100mL) |
| Embodiment 1 | 5.0*108 |
| Embodiment 2 | 8.5*108 |
| Embodiment 3 | 7.1*108 |
| Comparative example 1 | 5.2*106 |
| Comparative example 2 | 1.6*107 |
| Comparative example 3 | 5.3*107 |
| Comparative example 4 | 9.6*107 |
| Embodiment 4 | 5.5*108 |
| Embodiment 5 | 8.2*108 |
| Embodiment 6 | 4.5*108 |
As shown in Table 5, in the peanut yoghourt of the fermentation of the embodiment of the present invention 1~6 preparation, the total amount of lactic acid bacteria is higher, and every hundred
Milliliter lactic acid bacteria total content is greater than 108cfu；Grease and nutrient composition content are less in comparative example 1, and lactic acid bacteria grows slow wherein
Slowly, the content of total lactic acid bacteria is also less in Yoghourt after fermentation；Fat content in comparative example 2 is high, nutritional ingredient proportion
It is unreasonable and cause the content of lactic acid bacteria few；The content of lactic acid bacteria of comparative example 3,4 is also compared with the arachidic acid of preparation of the embodiment of the present invention
The content of lactic acid bacteria of milk is few.
Five, peanut yoghourt antioxidant activity
It stores 21 days, the peanut yoghourt in Examples 1 to 6 and comparative example 1~4 respectively at the 7th day, 14 at normal temperature
It and sampling in 21 days, measurement peanut yoghourt are as shown in table 6 to DPPH and Scavenging action to hydroxyl free radical:
6 peanut yoghourt of table stores inoxidizability
As shown in Table 6, the peanut yoghourt that prepared by Examples 1 to 6 and comparative example 1~4 is at the 7th day to DPPH and hydroxy radical
All have higher clearance rate, up to 88% or more；Inoxidizability gradually decreases over time, at the 21st day, except real
80% or more, remaining antioxidant activity significantly reduces the peanut yoghourt DPPH and Scavenging action to hydroxyl free radical for applying example 2~6.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than is limited；Although referring to aforementioned reality
Applying example, invention is explained in detail, for those of ordinary skill in the art, still can be to aforementioned implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these are modified or replace
It changes, the spirit and scope for claimed technical solution of the invention that it does not separate the essence of the corresponding technical solution.
Claims (10)
- The shelled peanut 1. a kind of part is extracted oil, it is characterised in that: after the oil expression of low temperature part, peanut that oil content is 15~25% Benevolence.
- The shelled peanut 2. part according to claim 1 is extracted oil, it is characterised in that: the low temperature part oil expression are as follows:Selected full, lossless, high-quality, high oleic acid shelled peanut of the shelled peanut butt meter oleic acid content greater than 75% is as raw material, warp Double helix cold pressing is used after classification, 60~100 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain of removal, controls oil yield It is 10~30%, 50~65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed is in 7~12r/min.
- 3. application of the oil expression shelled peanut in part of any of claims 1 or 2 in (Groundnut products).
- 4. a kind of peanut yoghourt, it is characterised in that: be by part oil expression shelled peanut mashing after addition mass fraction be 0.5~ 1.5% mixing probiotics fermention is prepared；Part oil expression shelled peanut the preparation method comprises the following steps: selected full, lossless, high-quality, shelled peanut butt meter oleic acid content is big In 75% high oleic acid shelled peanut as raw material, through classification, 60~100 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain of removal it Double helix cold pressing is used afterwards, and control oil yield is 10~30%, 50~65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher turns Speed is in 7~12r/min；After above-mentioned oil expression, shelled peanut oil content is 15~25%.
- 5. peanut yoghourt according to claim 4, it is characterised in that: the mixing probiotics are as follows: rhamnose lactic acid bacteria 15%~35%, lactobacillus acidophilus 20~35%, lactobacillus bulgaricus 20~35% and Bifidobacterium 15~35%.
- 6. the preparation method of peanut yoghourt according to claim 4 or 5, it is characterised in that: steps are as follows:A. part oil expression shelled peanut be put into the water containing 0.06~0.1% sodium bicarbonate, at 40~60 DEG C water-bath 4~ The good part oil expression shelled peanut of water-bath is taken out, is rinsed well with clear water, be beaten according to the material-water ratio of 1:6 to 1:12 by 8h；B. pulp-water boiling is percolated to after boiling with gauze, homogeneous and pasteurization after taking filtrate to be cooled to 30 DEG C~50 DEG C；C. the mixing probiotics of 0.5~1.5% mass content is added in peanut paste, 0~3% white sugar, 40~45 DEG C of fermentations are added 3.5~6.0 hours, it is canned after to obtain the final product.
- 7. a kind of synchronize the method for preparing high oleic acid peanut oil and high oleic acid peanut yoghourt, it is characterised in that: steps are as follows:(1) preparation of high oleic acid peanut oilSelected full, lossless, high-quality, high oleic acid shelled peanut of the shelled peanut butt meter oleic acid content greater than 75% is as raw material, warp Double helix cold pressing is used after classification, 60~100 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain of removal, controls oil yield It is 10~30%, 50~65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed is in 7~12r/min；The peanut oil of squeezing passes through Canned after filter is cold press high oleic acid peanut oil；(2) preparation of part oil expression shelled peanut slurryA. part oil expression shelled peanut be put into the water containing 0.06~0.1% sodium bicarbonate, at 40~60 DEG C water-bath 4~ The good squeezing peanut of water-bath is taken out, is rinsed well with clear water, be beaten according to the material-water ratio of 1:6 to 1:12 by 8h；B. pulp-water boiling is percolated to after boiling with gauze, after taking filtrate to be cooled to 30 DEG C~50 DEG C after homogeneous and pasteurization Up to partially oil expression shelled peanut slurry；(3) preparation of high oleic acid peanut yoghourtThe mixing probiotics of 0.5~1.5% mass content of addition in part oil expression shelled peanut slurry, 0~3% white sugar of addition, 40~ 45 DEG C ferment 3.5~6.0 hours, it is canned after to obtain the final product；The mixing probiotics are as follows: rhamnose lactic acid bacteria 15%~35%, lactobacillus acidophilus 20~35%, bulgarian milk Bacillus 20~35% and Bifidobacterium 15~35%.
- 8. a kind of jujube peanut yoghourt, it is characterised in that: be by adding mass fraction after part oil expression shelled peanut and jujube mashing It is prepared for 0.5~1.5% mixing probiotics fermention；Part oil expression shelled peanut the preparation method comprises the following steps: selected full, lossless, high-quality, shelled peanut butt meter oleic acid content is big In 75% high oleic acid shelled peanut as raw material, through classification, 60~100 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain of removal it Double helix cold pressing is used afterwards, and control oil yield is 10~30%, 50~65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher turns Speed is in 7~12r/min；After above-mentioned oil expression, shelled peanut oil content is 15~25%；The mixing probiotics are as follows: rhamnose lactic acid bacteria 15%~35%, lactobacillus acidophilus 20~35%, bulgarian milk Bacillus 20~35% and Bifidobacterium 15~35%.
- 9. the preparation method of jujube peanut yoghourt according to claim 8, it is characterised in that:A. after oil expression shelled peanut in part is mixed with jujube according to 8: 1~12: 1 weight ratio, it is put into the carbon containing 0.06~0.1% In the water of sour hydrogen sodium, the good part oil expression shelled peanut of water-bath and jujube are taken out, use clear water by 4~8h of water-bath at 40~60 DEG C It rinses well, is beaten according to the material-water ratio of 1:6 to 1:12；B. pulp-water boiling is percolated to after boiling with gauze, homogeneous and pasteurization after taking filtrate to be cooled to 30 DEG C~50 DEG C；C. the mixing probiotics of part oil expression shelled peanut and 0.5~1.5% mass content of addition in jujube slurry, it is white to be added 0~3% Sugar, 40~45 DEG C ferment 3.5~6.0 hours, it is canned after to obtain the final product.
- 10. a kind of synchronize the method for preparing high oleic acid peanut oil and jujube high oleic acid peanut yoghourt, it is characterised in that: step is such as Under:(1) preparation of high oleic acid peanut oilSelected full, lossless, high-quality, high oleic acid shelled peanut of the shelled peanut butt meter oleic acid content greater than 75% is as raw material, warp Double helix cold pressing is used after classification, 60~100 DEG C of low temperature dryings, de- scarlet, the selected heterochromatic grain of removal, controls oil yield It is 10~30%, 50~65 DEG C of temperature, enters to squeeze moisture 6~8%, crusher revolving speed is in 7~12r/min；The peanut oil of squeezing passes through Canned after filter is cold press high oleic acid peanut oil；(2) preparation of part oil expression shelled peanut and jujube slurryA. after oil expression shelled peanut in part is mixed with jujube according to 8: 1~12: 1 weight ratio, it is put into the carbon containing 0.06~0.1% In the water of sour hydrogen sodium, the good part oil expression shelled peanut of water-bath and jujube are taken out, use clear water by 4~8h of water-bath at 40~60 DEG C It rinses well, is beaten according to the material-water ratio of 1:6 to 1:12；B. pulp-water boiling is percolated to after boiling with gauze, homogeneous and pasteurization after taking filtrate to be cooled to 30 DEG C~50 DEG C；(3) preparation of jujube high oleic acid peanut yoghourtThe mixing probiotics of 0.5~1.5% mass content is added in part oil expression shelled peanut and jujube slurry, it is white to be added 0~3% Sugar, 40~45 DEG C ferment 3.5~6.0 hours, it is canned after to obtain the final product；The mixing probiotics are as follows: rhamnose lactic acid bacteria 15%~35%, lactobacillus acidophilus 20~35%, bulgarian milk Bacillus 20~35% and Bifidobacterium 15~35%.
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