Study On The Preparation Technic And Stability Of Peanut Milk

Effects of roasting, soaking and refining peanut and homogenization conditions or polysaccharides concentrations on fat separation rate, precipitating rate and size distribution of peanut milk (PM) were investigated systematically in this dissertation. Based on the results above, effects of d3,2 and d4,3 of top, middle and bottom on the stability of peanut milk were also studied. The relationship between different roasting temperature and times combinations and the peanut flavor was researched. The results indicated that it could obtain good peanut flavor by roasting peanut at 125℃in 30 min, and the roasted peanut was good resource for peanut milk.After confirmed the soaking peanut condition, the results of the orthogonal experiment design for optimization of refining peanut conditions showed that the refining temperature effected significantly on protein concentration and sensory scores of peanut paste. The refining conditions of temperature of 60℃, rate between liquid and peanut of 12:1, concentration of NaHCO3 of 0.40% were the best for peanut paste according the analysis results.The polysaccharide effected significantly the stability of peanut milk, the results of the response surface experiment design for optimization of polysaccharides proportion showed that peanut milk containing 0.10‰sodium alginate, 0.14‰xanthan gum and 0.21‰carrageenan gum had the best stability. Carrageenan gum effected significant the centrifugal sedimentation rate of peanut milk, while the concentration of xanthan gum did the creaming rate, the concentration of xanthan gum and sodium alginate had significant influence for d3,2 of peanut milk. It is interested that the synergistic interaction between Carrageenan gum and sodium alginate or xanthan gum would significantly effect the stability of peanut milk.Homogenization pressure, homogenization temperature and homogenization are all important for the stability of peanut milk. Size distribution of fresh and storage peanut milk were evaluated. Results revealed that good peanut milk could obtain by Homogenization on 35 MPa twice at 70℃, the centrifugal sedimentation rate and creaming rate were all the lowest, the size distribution tended to the small size, and the peanut milk can keep stable in 60 days.