Preparation Of Cold Pressed Peanut Meal Protein Beverage And The Study Of Stability

Peanut protein drinks was composed of peanut protein isolate as the majormaterials, with the addition of emulsion stabilizer, sweetening agent, the specialflavor additive. It was produced via mixing, homogenizing, filling and sterilizing. Itwas fond of consumers for its pleasant flavor and rich mutrition. But there are somedrawbacks such as the oil content of peanut kernels was superfluous as used as a rawmaterial during the production process. Besides，the problem of precipitate and demixaffects quality of products, above all, to solve.The process and formula of peanut protein isolate prepared from low temperaturepeanut meal were optimized through single-factor and orthogonal tests. Grinded theraw material, prepared peanut protein isolate by twice salt-soluble alkali extractionand acid precipitation. The paper seriously studied the ratio of material to solvent, theextraction time, temperature, pH of material liquid of first salt-soluble alkaliextraction. Based on the single factor experiment, research was made of theapplication of different first salt-soluble alkali extraction conditions in the productionof peanut protein isolate by adopting the L9(34) orthogonal experiment. The results ofthe study showed that parameter conditions are pH9.5, the ratio of material to solvent1:11, temperature55℃, the extraction time2.5h, and the factors are pH, the ratio ofmaterial to solvent, temperature and the extraction time in influence sequence. Designproduct validation plan for the new craft, let’s compare it to two excellent processconditions of orthogonal experiment, the result indicates the new one was moresuitable for product.On that basis, the content of total protein, crude fat, moisture, ash and crude fiberwere used to measure for evaluated physico-chemical properties of peanut protein isolate. In this study, SDS-PAGE, DSC, color difference meter test have been carriedout to differentiate types of protein subunits, thermal denaturation temperature,gardner, respectively. Simultaneously, the functional property of peanut protein isolateresearch priorities include NSI, holding oiliness/water, emulsibility, emulsifyingstability. Under the result of research, Protein content of peanut protein isolate provedsubstantial, which rises far the above commercially available. According to theanalysis of SDS-PAGE, Features of protein bands are consistent with symbolic one,the same pattern exists in thermal denaturation temperature and amino acidcomposition. And likewise, Research in functional characteristic shows that peanutprotein isolate has outstanding performance, especially in NSI and emulsifyingstability.Through a multi-index analysis and comprehensive evaluate of stability, todetermine the best product formula, the influence factors on the product qualities,especially in key links, are discussed mainly. The best formula was defined asfollowing,6%sucrose,0.05%dispersant content,0.2%emulsifiers,0.35%sodiumchloride. And homogenization condition is that20s and25MPa of first homogenize,90s and35MPa of second homogenize. Sterilization condition is that121℃and15min. The research shows that emulsion stabilizers and homogenization condition ismost susceptible to product stability. To review apparent viscosity, pH, centrifugationprecipitating rate, grain size, stability analysis, SEM observation of beverage product,there was significant difference in different formulations and process conditions forquality of product.Finally, in order to analyze and evaluate the quality of beverage product bystudied appearance, impurities, colour, odour and taste, and compare differentperceptual effects of drink prepared from different flavor addition level. The resultsshowed that someone get the highest marks while addition level is1.5%.Simultaneously, under each storage condition, through the result of store experimentindicated that appearance, pH and rates of phase separation of drinks were the bestmanifestation. Over the Schaal or Oven test of24days, every evaluation index isgood, however, a small amount of the floating oil occurs.