Study On The Preparation Of Whole Sesame Milk And Peanut Milk With Industry-Scale Microfluidizer System

Sesame milk and peanut milk are high-quality vegetable protein beverages.During traditional processing,residue must be removed to increase product stability,resulting in serious loss of dietary fiber,protein and other nutrients.Therefore,the development of a full-component production process without filter residue is of great significance to reduce the production cost of vegetable protein beverages and improve their nutritional value.In this paper,industry-scale microfluidizer system(ISMS)is used to process peanuts and sesame,eliminating the need for filtering steps,and optimizing the additive formula and sugar content to prepare whole sesame milk and whole peanut milk with good stability and good taste.It is a highpressure jet mill The system provides a reference for preparing a full-component vegetable protein beverage.It provides a reference for the ISMS to prepare a fullcomponent vegetable protein beverage.Firstly,the study of whole sesame milk was carried out.With peeled and cooked white sesame and hot water as raw materials(material-water ratio: 1:14),the whole sesame milk was prepared by ISMS.With particle size and apparent stability as indexes,the optimal pressure of ISMS was determined to be 120 MPa.Taking particle size,apparent stability and instability index as indexes,the optimal ratio of additives in sesame milk was as follows: xanthan gum 0.09%(W/W)and compound emulsifier(sucrose ester: monoglyceride =8:2)0.13%(W/W).After sensory evaluation,it was clear that the addition amount of white granulated sugar was 5%(w/w).The whole sesame milk with high stability and good taste was prepared..The changes of properties(apparent stability,instability index,particle size,pH and total number of colonies)of the prepared whole sesame milk samples were investigated at different temperatures(4 °C,28 °C and 38 °C)during storage for 70 days.The results showed that under the condition of 4 °C,the whole sesame milk sample could maintain good stability during storage,its instability index and pH value changed little,the particle size increased after 30 days,and the total number of colonies was in line with NY/T 433-2014.Compared with 4 °C,the stability of the whole sesame milk samples at 28 °C decreased more during storage.When the storage time reached 30 days,pH value decreased,instability index and particle size increased,but the total number of colonies was in line with NY/T 433-2014.Under the condition of 38 °C,the instability index,particle size and pH value of the fullcomponent sesame milk sample changed significantly.Among them,the pH value decreased,and the instability index and particle size increased.On the 70 th day,the total number of bacterial colonies exceeded the standard,indicating that the whole sesame milk sample had been spoiled.The shelf life of the product at 4 °C is 5months.According to the relevant national requirements on the label of prepackaged food,the whole sesame milk product label was designed.Secondly,the whole peanut milk research was carried out.Roasted redskinned peanuts and hot water are used as raw materials(the ratio of material to water is 1:9)and processed by ISMS to prepare whole peanut milk.The results show that the apparent stability of the whole peanut milk increases with the increase of the pressure of the ISMS(0-120 MPa).This is because after being processed by ISMS,the particle size of the whole peanut milk decreases and the rheological apparent viscosity increases.At the same time,under high-pressure treatment,the protein forms a three-dimensional network structure to wrap the oil droplets,thereby stabilizing the whole peanut milk.Therefore,120 MPa is selected as the optimal processing pressure of the ISMS.Taking the apparent stability,instability index and particle size as indexes,it was determined that the optimal addition amount of composite emulsifier(sucrose ester: monoglyceride =2:3)was 0.25%(w/w).After sensory evaluation,it is clear that the addition amount of white granulated sugar is 5%.The whole peanut milk with high stability and good taste was prepared.The properties of the prepared whole peanut milk were investigated at different temperatures(4 °C,28 °C,38 °C)for 70 days,and the apparent stability,instability index,particle size,pH and total number of colonies of the samples were determined.The results showed that under the condition of 4 °C,the whole peanut milk sample could maintain good stability during the storage period,and its pH value changed little.The instability index and particle size increased after 30 days of storage,and the total number of colonies was in line with NY/T 433-2014.Compared with 4 °C,the stability of whole peanut milk samples at 28 °C decreased obviously,pH value decreased,instability index and particle size increased,but the total number of colonies was in line with NY/T 433-2014,and the product still had edible value.After 70 days of storage at 38 °C,a small amount of fat lumps appeared in the whole peanut milk sample,and the instability index,particle size and pH value changed obviously.The pH value decreased,the particle size and instability index increased,and the total number of bacterial colonies exceeded the standard,indicating that the whole peanut milk had been spoiled.The shelf life of the product at 4 °C is 5 months.According to the national requirements on the pre-packaged food label,the whole peanut milk product label was designed.In this paper,the whole sesame milk and whole peanut milk were prepared by ISMS,which provided a new way for their industrial production.