Peanut acid curd processing technology and formula

(1) Process

Peanut treatment→soaking→pulping→homogenization→sterilization→cooling→inoculation and sub-assembly→fermentation→post-cooking→finished products

(2) Formulation

Formulation 1: 100 liters of peanut milk, 10% milk, 5% sugar, 4% glucose, 0.5% stabilizer (agar), and 0.01% cationic stabilizer (GaCl 2 ).

Formula 2: 8 kg of peanut kernels, 10 kg of fresh milk, 6 kg of white sugar, 2 kg of glucose, 1 kg of lactose, 0.3 kg of agar, 5 kg of starter, and water to 100 liters.

(3) Process points

1. Peanut treatment

Because of the low rate of new peanut peas, the new peanuts that have just been harvested are generally not used. After the shelling of the peanuts, other impurities such as mildew, germination, insects, wrinkles and discolored peanuts and sandstone are detected. For peanuts, some of them still need to be baked and treated with red clothes. The peanuts are baked in an oven at 90-95 ° C. When the peanut red clothes are easily removed, the red clothes and the germs are removed after cooling. The advantage is that the product has good color, appearance and flavor. There are also direct soaking without baking.

2. soak

The peanut kernels to be screened, baked or unroasted are soaked with water to make the peanut kernels fully swell. Soaking time varies with water temperature, soaking at room temperature, usually soaking for several to ten hours. When the temperature is high, the soaking time can be shortened appropriately, and vice versa. In short, it is required to soak the peanut kernels to a smooth surface, no wrinkle skin, easy to break handkerchief, and no hard heart. The pH value of the soaking water has a great influence on the soaking effect. If it is soaked in acidic water, it will affect the water absorption of the protein colloid, so that the expansion of the peanut particles is not good, which will affect the grinding and pulping rate. Therefore, it is best to soak in slightly alkaline water. If soaked in natural water, care should be taken to change the water during the soaking process, especially when the temperature is high.

3. Pulping

Rinse the soaked peanut kernels with water, then add 8 times of warm water with peanut kernels for grinding. Grind fineness to ensure that more than 95% of the solids in peanut milk can pass through the 150 mesh screen. After grinding, the peanut milk is obtained by filtration.

4. modulation

The addition of milk powder can promote the growth and lactic acid fermentation of lactic acid bacteria, and at the same time, it is beneficial to the formation of peanut, milk fat and fermented compound flavor unique to peanut yoghurt; adding sugar can not only increase nutrition, but also make the product have a sweet and sour taste, and the acid has sweetness. The flavor can also promote the fine and smooth structure of the product and increase the viscosity to stabilize the coagulability of the peanut yoghurt. Tests have shown that with the increase in milk powder and sugar concentration, the sensory quality of the product is gradually improved. However, when the amount of milk powder is increased to 97:3, the aroma is not coordinated by 98:2; the amount of milk is preferably 10%. If milk powder is used, the milk solution can be obtained by 7 times of water, and the corresponding amount of milk powder is preferably 2% to 3%, and the sugar concentration is preferably 8% to 10%. In order to improve the stability of the product, it is necessary to add an appropriate amount of stabilizer (such as agar), and the amount thereof is preferably 0.2% to 0.5%. When preparing, first dissolve the milk powder and white sugar with a small amount of peanut milk of about 60 °C according to the formula, then add the stabilizer, and then mix with the remaining peanut milk. Or first adjust the milk powder to the milk, depending on the product concentration.

5. Homogenization

The prepared peanut milk is heated to 75 ° C and then homogenized twice at a pressure of 18 to 25 MPa to improve product organization and mouthfeel.

6. Sterilization

It can be sterilized by atmospheric pressure heating, and the temperature varies depending on the equipment used. It is preferably carried out at 90 to 95 ° C for 5 to 10 minutes, and then cooled to 42 to 48 ° C to be inoculated and dispensed.

7. Fermentation preparation and inoculation

The strain was formulated with 1:1 Lactobacillus bulgaricus and Streptococcus thermophilus, and the skim milk was used as the medium. The test tube strain is first cultured at 40 ° C for 5 to 6 hours, and then the prepared peanut seed is used as a medium, and cultured at 45 ° C for 3 to 4 hours to obtain a strain. The amount of inoculum is related to the fermentation time. The inoculation amount is large, and the time required to reach the prescribed pH value is short. The symbiotic action of Streptococcus thermophilus and Lactobacillus bulgaricus is difficult to control during the fermentation culture process, the whey is precipitated seriously, and the amount of fermented flavor components is insufficient, and the sensory quality is poor. The inoculation amount is small, which is unfavorable for lactic acid production and poor in texture. However, due to its slow acid production, the yield of diacetyl and acetaldehyde is large, which is favorable for the formation of a coordinated flavor with fermented flavor as the main body. Therefore, the inoculum amount can be controlled at 1.5% to 4.5%, but from the viewpoint of flavor, the inoculum amount of peanut yoghurt production is preferably 1.5%. Sub-package fermentation can be carried out after inoculation.

8. Fermentation and post-ripening

After dispensing, it can be sent to the fermentation room or incubator for fermentation. Temperature is an important factor affecting the growth and reproduction of microorganisms. The growth temperature of Streptococcus thermophilus is 40 to 45 ° C, and the Lactobacillus bulgaricus is 45 to 50 ° C. The fermentation temperature of 38-47 ° C is conducive to the coordination of peanut flavor. Lactobacillus bulgaricus on the milk medium, the generation time at 37 ° C is 39 ~ 74 minutes, so the fermentation temperature is about 37 ° C, not only is not conducive to acid production, but also not conducive to aroma. When the temperature is higher than 45 °C, the growth of cocci is affected, and it is suitable for the growth and reproduction of bacilli. Because acetaldehyde which forms the characteristic flavor of peanut yoghurt is provided by bacillus, the ratio of bacillus to cocci and the comprehensive metabolic activity directly affect The sensory properties of the finished product, especially the flavor component produced by fermentation and the unique aroma of peanuts, will be the main factors that restrict the flavor of the finished product. In summary, the optimum fermentation temperature of peanut yoghurt is 41-47 °C. The fermentation time depends on the flavor and structure of the desired product, which in turn depends on the pH of the final fermentation. Peanut protein is mainly peanut globulin and peanut globulin, its isoelectric point is 5.1 ~ 5.2 and 3.9 ~ 4.0, milk powder with the highest casein content, accounting for 83% of the total milk protein, its isoelectric point is 4.6 . The mixture of peanut milk and milk causes the accumulation of lactic acid, acetic acid and formic acid under the action of lactic acid bacteria, and the pH value decreases. When the pH value drops to 5.2, the peanut globulin begins to solidify, the lactic acid fermentation continues, and the pH value further decreases. , gradually approach the isoelectric point of casein. When the pH value is 4.8 to 5.0, the main protein component of the mixture, peanut globulin, has solidified, and the casein has not solidified, so the texture is poor; when the pH reaches 4.4 to 4.6, the two bodies in the mixture The protein has solidified, the clot is firm and the texture is good. And when the pH is 4.6, the peanuts of the product are more coordinated with the fermented flavor. Therefore, after 3 to 3.5 hours of fermentation, when the pH value drops to 4.6 to 5.0, the fermentation is terminated, and then transferred to a cold storage or refrigerator at 0 to 4 ° C for post-cooking, after 8 to 20 hours, when the pH value falls to 4.2 to 4.5. That is mature into a finished product.

(4) Quality indicators

1. Sensory Index Color: milky white, shiny. Aroma: The peanut has a strong aroma and a fermented aroma. Taste: Moderate sourness, no sour and other odors. Tissue state: smooth surface, firm curd, fine tissue and uniform texture. A small amount of whey is allowed to precipitate without bubbles.

2. Physical and chemical indicators Fat ≥ 2.5% Acidity = 80 ~ 120 °T. Full fat soluble solids ≥ 10.0%.

3. Microbial indicator The coliform group (the most approximate number per 100 ml) ≯ 40 / 100 ml. Pathogenic bacteria should not be detected.

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