Process Optimization of Peanut Milk with Soybean Oligopeptide
WANG Junneng
WANG Boying
XU Liyu
ZHENG Binli
SHENG Chenlai
XIANG Jing
WU Shuqing
JIANG Xiaohang
Abstract：The main raw material was pure milk,with factors such as soybean oligopeptide powder,peanut milk,flavoring agents,and compound emulsifying and thickening agents.The process parameters of soybean oligopeptide peanut milk were optimized through single-factor and orthogonal experiments,using sensory evaluation as the indicator.The results showed that the optimal formula of soybean oligopeptide peanut milk consisted of 0.3％soybean oligopeptide powder,30％peanut milk,0.06％compound emulsifying and thickening agents,and 0.06％flavor.The soybean oligopeptide peanut milk by this formula was milky white,with a delicate texture and moderate sweetness.It contained the nutritional components of soybean oligopeptide and peanut milk,with a protein content of(1.035±0.16)g/100 g,pH value of 6.38±0.72,and good stability,with a centrifugal sedimentation rate of only(0.038±0.09)％,meeting the relevant national standards.The product.was nutritionally valuable,and satisfied the modern consumer's pursuit of healthy and natural foods.
Keywords：Soybean oligopeptidepeanutmilk beverageformulationprotein content
Publication Date：2025-02-19
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 45-50 )