Study on Product Technology of Peanut Protein Beverage

Dong Li; Yong Zuo; Li Jun Tu; Wen Ting Wang; Zhong Qiao Ren

doi:10.4028/www.scientific.net/AMR.791-793.76

Paper Titles

Theoretical Calculation of the Detonation Parameters of ANPyO and Comparison between ANPyO and me (ANPyO)x on their Performance
p.60

Study on Treating Sintering Flue Gas with Coking Wastewater
p.64

The Comparison of Different Preparation Methods of Catalysts for Furfural Hydrogenization to 2 - Methyl Furan
p.68

Flammability and Mechanical Properties of Toughened Phenolic Foams Containing Nano MP, Nano MCA, and their Capsules
p.72

Study on Product Technology of Peanut Protein Beverage
p.76

Oxidative Stability of Tengjiao (Zanthoxylum schinifolium) Oil with Added Compound Antioxidants
p.80

A Research on Mulberry Wine Fermentation Condition Optimization by Means of BBD
p.84

Study on Catalytic Synthesis of N-Butyl Propionate Using Environmentally Friendly Catalys
p.89

Extraction and Purification of Isoquinoline from Wash Oil
p.93

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 791-793Study on Product Technology of Peanut Protein...

Study on Product Technology of Peanut Protein Beverage

Abstract:

The technologies of peanut protein beverage product have been studied by signal and orthogonal experiments. The results show that the optimum technology were baking 130¡æ and 20min, pH 6.5, add compound stabilizer (sodium carboxymethyl cellulose 0.15%, xanthan gum 0.05%, sodium alginate 0.15% and pectin 0.10%), sugar 4%, peanut to water was 1:15, skimmed milk powder 0.5% and glycerol monostearate 0.09%.