The Study On The Processing Technology Of Chestnut-Peanut Milk

In this thesis, Nanshan Chestnut and Huayu 16 peanut from Liyang in Jiangsu were used as test materials and then were mixed together to produce beverage. The cooking method of chestnut and peanut and color protection of chestnut pulp as well as the formula, stability, sterilization conditions and product indexes of compound solution were mainly studied.1. The cooking of chestnut and peanutThe cooking of chestnut:according to the comparisons of three kinds of cooking modes, microwave, oven and boil, high fire 130 sees of microwave was the optimum cooking method of chestnut, by which the chestnuts had the best performances of shelling, strip. flavor and color.The cooking of peanut:according to the comparisons of three kinds of cooking modes, microwave, oven and boil, high fire 270 sees of microwave was the optimum cooking methods of peanut, by which the peanuts had the best performances of strip, flavor and color.2. Color protection of chestnut pulp. The effect of three kinds of color-protecting agents on chestnut pulp was Vc> EDTA-2Na> citric acid, and the optimum ratio was citric acid 0.11%, Vc 0.7%, EDTA-2NA 0.020%.3. The formula of chestnut-peanut milk. The results showed that the importance of 3 ingredients in the beverage was peanut plasm> milk powder> chestnut plasm, and the optimum ratio was peanut plasm 9%, chestnut plasm 8%, milk powdered 3% and sucrose 3.4%.4. The stabilizer of chestnut-peanut milk.3 kinds of stabilizers were chosen according to the tests and the application result was Span>CMC>sucrose fatty acid ester. The best ratio of stabilizer was Span 0.2%, CMC 0.55% and sucrose fatty acid ester 0.55%.5. The homogeneity of chestnut-peanut milk. The better preservation result could be obtained through two homogenizations. Two homogeneous pressures were 40MPa and 30MPa. respectively.6. The sterilization conditions. Sterilization temperature over 100℃with more than 15min could achieve better results meeting national standards. According to cost accounting, the sterilization conditions 100℃and 15min was determined.7. Product indexes of chestnut-peanut milk.Sensory indicators:color:white, or with slightly yellow, uniform color;Taste and smell:strong peanut flavor with a hint of chestnut fragrance, no odor;Organization Status:muddy uniform, no-layer, with good liquidity, no impurities;Physical indicators:total soluble solids (with refractive% per annum)≥10, fat (%)= 2.59%, protein content (%)=2.61%, total sugar≥3.77%, pH 5.76;Microbial indicators:cfu 2, E. coli and pathogen were not detected.