1. Nutritional Characteristics
Peanut protein powder with milk aromatics is produced by mixing the protein solution obtained from the production process (which contains only soluble sugars) with fresh milk in a specific ratio. This mixture is subjected to sterilization, concentration, and spray drying to produce a composite protein powder. This product not only addresses the low solubility of peanut protein but also mitigates casein clumping, which can affect infant digestion. As a result, the final product is a high-protein, nutritionally balanced food item with good solubility, ideal for use in various dietary applications.
2. Production Process and Key Points
The production flowchart of peanut protein powder with milk aromatics is outlined as follows. Fresh peanuts are initially transported to an infrared dryer to reduce moisture content from 8% to below 4% (ideally not exceeding 5%, as higher moisture can complicate the subsequent oil and protein separation). After drying, the peanuts are screened to remove stones before being sent to an air peeling machine, which must achieve over 95% efficiency in removing the red skins. The peeled peanuts are then ground using a colloid mill, with the resulting peanut butter needing to have a particle diameter of less than 10 micrometers to optimize oil and protein extraction.
The measured peanut butter is then spread evenly over a distribution tray in an extraction tank containing hot water at 65°C (pH 8-9) in a ratio of 1:6 (peanut butter: water). Simultaneously, stirring is initiated to prevent sedimentation, maintained for approximately 0.5 hours. After stirring, the mixture is allowed to stand for 40 minutes for separation, during which the upper oil phase is skimmed off. The lower liquid is then pumped to a high-level tank for centrifugation. The centrifuge separates the residue, which is manually transferred to a drying machine for subsequent use as food or animal feed. The peanut emulsion, separated by centrifugation, is directed to a temporary storage tank before being gravity-fed into a disc centrifuge for liquid-liquid separation. The heavier phase containing protein is directed to the blending tank, while the emulsified oil is transferred to a demulsification tank, with the residue directed to a residue pit.
The protein solution from the disc centrifuge is collected in the blending tank and mixed with sheep’s milk at a 1:1 ratio (measured by a liquid-level gauge for the protein solution and by weight for the milk). The mixture is then pumped into a plate sterilizer for pasteurization (temperature 85°C, duration 15 seconds). After sterilization, the mixture is kept under pressure and transferred to a storage tank while maintaining a temperature of about 60°C with 20% sugar added via a heat exchanger. Under pressure, the liquid is drawn into a vacuum concentrator, where it is concentrated to approximately 25% dry matter content at 55°C with a residual pressure of 77.8 kPa.
The concentrated liquid is then pumped to a storage tank beside the spray dryer and sent through a high-pressure pump into the spray dryer. The inlet air temperature is maintained around 150°C, with an outlet temperature between 75°C and 80°C. The resulting peanut protein powder contains less than 3% moisture, which is quickly packaged in bags to prevent moisture absorption.
The oil skimmed from the extraction tank and the oil separated from the disc centrifuge are collected in a demulsification tank and heated to facilitate demulsification. This process is monitored until the protein coagulates, with stirring blades employed to mix thoroughly. The demulsification occurs at temperatures between 90°C and 100°C. The mixture is pumped into a tubular centrifuge for separation, where the clean oil is pumped into a vacuum dehydrator. In the dehydrator, at 90°C with a residual pressure of 7.8 kPa, the water content of the oil is reduced to 0.1%. The dehydrated oil is then pumped into a finished oil tank, which contains coil pipes for cooling the oil to approximately 25°C for storage.
All residues separated by centrifugation are manually transferred to a drying machine, where they are dehydrated with steam at 0.7 MPa until the residual water content reaches 7%. The dried residue is then milled and packaged into bags.
3. Quality Indicators
The key composition of the peanut protein powder includes: moisture content <4%, protein 36.5% – 39.5%, fat <22.5%, ash <4%, and solubility>98%. When using a water extraction method to produce peanut protein powder with milk aromatics, the oil extraction rate is comparable to that of concentrated peanut protein, at 90%-92%. The starch residue yields 12% – 15%, with an oil content of 2% – 4% (calculated on a dry matter basis), and the oil content in the protein powder is <2%.
Production Process of Peanut Protein Powder with Milk Aromatics
1. Nutritional Characteristics
Peanut protein powder with milk aromatics is a composite powder made by mixing a protein solution derived from peanuts (which contains only soluble sugars) with fresh milk in a specific ratio. The mixture undergoes sterilization, concentration, and spray-drying processes. This product effectively improves solubility issues with peanut protein and addresses casein clumping, which can hinder infant digestion. Thus, it is a high-protein, nutritionally balanced food item that dissolves well, ideal for various dietary uses.
2. Production Process and Key Points
The production process for peanut protein powder with milk aromatics comprises several key steps. Fresh peanuts are dried in an infrared dryer to lower the moisture content from 8% to below 4%, ideally no more than 5%, to facilitate later oil and protein separation. Dried peanuts are screened to remove stones, then sent to an air-peeling machine, achieving at least 95% efficiency in removing the red skins. The peeled peanuts are ground using a colloid mill, yielding peanut butter with particle sizes below 10 micrometers, which is crucial for optimal oil and protein extraction.
The measured peanut butter is distributed evenly over a tray in an extraction tank, alongside hot water at 65°C (pH 8-9), at a 1:6 (peanut butter to water) ratio. Stirring is initiated to prevent settling and maintained for 30 minutes. Afterward, the mixture is allowed to settle for 40 minutes for separation; the upper oil layer is skimmed off, and the lower liquid is pumped into a high-level tank for centrifugation. The resulting residue is manually dried for use as food or animal feed, while the peanut emulsion is delivered to a temporary storage tank.
In the blending tank, the protein solution from the centrifuge is combined with sheep’s milk at a 1:1 ratio and sent for pasteurization in a plate sterilizer at 85°C for 15 seconds. After sterilization, the mix is maintained under pressure and transferred to a storage tank, where 20% sugar is added to maintain a temperature of approximately 60°C. The mixture is then drawn into a vacuum concentrator, where it is concentrated to about 25% dry matter content at 55°C and a residual pressure of 77.8 kPa.
The concentrated liquid is pumped to a nearby storage tank before being propelled into the spray dryer through a high-pressure pump. The drying process involves maintaining an inlet air temperature of around 150°C and an outlet temperature of 75°C to 80°C, yielding peanut protein powder with less than 3% moisture, which is quickly packaged to prevent moisture absorption.
Additionally, both the oil skimmed from the extraction tank and the oil obtained from the centrifuge are collected in a demulsification tank and heated to facilitate demulsification. The temperature during this process ranges between 90°C and 100 100°C. After demulsification, the mixture proceeds through a tubular centrifuge for separation, with the clean oil transferred to a vacuum dehydrator to achieve a water content of 0.1%. The resulting oil is stored in tanks cooled to about 25°C.
Residuary products separated by centrifugation are dehydrated in a heating machine using steam at 0.7 MPa until the moisture content is reduced to 7%. These residues are then crushed and packaged.
3. Quality Indicators
The primary components of peanut protein powder include: moisture content <4%, protein 36.5% – 39.5%, fat <22.5%, ash <4%, and solubility>98%. Utilizing a water extraction method, the oil extraction efficiency can reach 90% – 92%, with starch residues yielding 12% – 15% and an oil content of 2% – 4% (on a dry matter basis); the oil content in the protein powder remains below 2%.
