(1) General peanut milk beverage processing process
Peanut kernel → screening → [baking soaking] → go to red clothing → initial grinding → pulp residue separation → peanut milk → fine grinding → blending → homogenization → (degassing) → (instant sterilization) → filling → sterilization → cooling → finished product
(2) Basic formula
Peanut kernels are 5% to 10%, white sugar is 8%, monoglyceride and sucrose ester are 0.1%.
(3) Process points
1. Raw material screening Choose dry, fleshy, dry peanuts to remove mold, insects, rancid particles and impurities.
2. Raw material processing At present, there are two methods for processing peanuts in ordinary peanut milk beverage processing:
The first is the soaking method, that is, the selected peanuts are first cleaned and then soaked to make them fully absorb and swell. When soaking, the water temperature should be controlled at 15 ~ 20 ° C, should not be too high, and pay attention to replace the soaking water. Then remove the red coat on the peeler and rinse with running water to remove the red coat and debris.
The second is the baking method, that is, the peanuts are baked at 110 to 130 ° C for 30 to 40 minutes, and then the red clothes are removed. The advantage of using the baking method is that the product has a pleasant roasted flavor without "green bean flavor", but if it is excessively baked, the protein will be thermally denatured, resulting in a floc-like agglomeration like "tofu flower" in the product.
3. Grinding pulping The finished peanut milk beverage should be a uniform and stable milky liquid. In order to achieve this requirement, at the time of pulping, two times of grinding is used, that is, firstly, a separate grinding wheel refiner is added with water of about 7 times of peanut kernels for coarse grinding, and then the obtained peanut milk is refined by a colloid mill. mill. In order to improve the utilization rate of the raw materials, the separated peanut slag can be ground again, and the obtained peanut milk is mixed with the first peanut milk and then finely ground.
4. Modulation and homogenization Peanut milk has a high fat content. In order to improve the stability of the product and prevent the oil from floating and protein coagulation, in addition to the addition of sugar and other flavoring agents, pH adjusters, emulsifiers, etc., commonly used emulsifiers should be added. There are sucrose esters and monoglycerides. At the same time, the prepared peanut milk is subjected to high pressure homogenization under the pressure of 19.6 to 39.2 MPa to further refine the particles in the peanut milk and promote the binding of the emulsifier to the protein. In order to improve the homogenization effect, the pressure can be homogenized twice with 25 MPa and 20 MPa, respectively. When the soaking method is employed, in order to improve the flavor of the product, the homogenized peanut milk can be degassed.
5. Sterilization The sterilization conditions can be determined according to the shelf life of the product. If you drink peanut milk on the day of production, pasteurization, that is, 30 minutes / 60 ° C; if the market sells peanut milk, it should be autoclaved, the sterilization condition is 15 ~ 20 ~ 15 minutes / 121 ° C, can also be Before filling, use the instantaneous sterilization above 90 °C, then hot fill, and then use the conditions of 10 ~ 15 ~ 10 minutes / 121 ° C for secondary sterilization. It should be cooled in time after sterilization.
(4) Quality standards
1. Sensory index: It is uniform milky white, with a strong peanut aroma, a uniform turbid emulsion, no impurities.
2. Physical and chemical indicators: Soluble solids (by refractometer) ≥ 6%; Protein ≥0.5%; Fat ≥1%; Arsenic ≤ 0.5 mg / kg; Lead ≤ 1.0 mg / kg; Copper ≤ 10 mg / kg.
3. Microbiological indicators: The total number of bacteria is ≤100 / ml; E. coli ≤ 6 / ml; Pathogenic bacteria should not be detected.
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