花生乳饮料干法生产工艺研究

Study on the technology of peanut milk drinks dry

以花生和牛乳为主要原料，对干法生产工艺进行研究，最终确定了花生浆的最佳分散条件：温度在65～70℃，经过20min高速剪切乳化。产品的最终基础配方：牛奶20％，蔗糖3％，蛋白糖0．08％，花生酱4．5％（均为质量分数）。均质后产品Z-均粒径为310．2mm．粒径分布宽度指数（PDI）值为0．622，在121℃和25min条件下高温高压罐内二次杀菌，颗粒粒径在胶体分散体系的粒径范围内，处于单分子分散状。在急速冷却方式下，产品的脂肪上浮现象下降，色泽较好，

Peanuts and milk as the main raw material, dry production process were studied, and ultimately determine the best peanut paste dis- persion conditions： temperature at 65 ℃-70 ℃, 20 rain after high shear emulsification. Final formulation based product： milk （25%）, sucrose （3%）, protein, sugar （0.08%）, peanut butter （3%）. Product homogenization conditions：Two homogeneous（25/25 MPa）, homogeneous temper- ature 60 ℃ under this parameter homogenized product Z-average particle diameter of 310.2 mm （〈1 Ixm）, PDI is 0.622 （〈1.05）, the use of 121 ℃, 25 rain secondary high temperature and pressure tank sterilization, the product particle size within the size range of colloidal dispersion, molecular dispersion in a single state.