全料花生酱制备花生乳的生产工艺研究

Study on the manufacture processing of peanut drinks with whole peanut butter

研究以全料花生酱为主要原料制备花生乳生产过程的最佳工艺条件。采用对照试验对影响工艺的主要因素进行研究。结果表明:20μM以下的花生酱配合使用0.25%复合稳定剂SA-5A(花生酱),65～75℃,经过两次均质:25～30 MPa/40～50 MPa,121～127℃/15 min高压灭菌,可制备成稳定的花生乳饮料。

The best processing conditions of peanut milk butter mainly made in whole peanut was studied. And the contrast experiment was adopted to study the influence factors. The result shows that the stabilized peanut milk drinks should be adopt the following parameters： the granularity of peanut is 20 μM, the quantity of compound stabilized SA-5A （peanut butter） is 0.25%, the pressure of homogenization is 25-30 MPa/40-50 MPa at 65-75 ℃, and the temperature of sterilization is 121-127 ℃ for 15 minutes.