Peanut sweet corn nutrition milk processing technology

First, raw materials

Peanut, super sweet corn, emulsifier, white sugar, sodium phosphate, compound emulsion (sucrose ester, monoglyceride).

Second, nutritional value

Rich in vitamin B, vitamin C, vitamin E, carotene and other vitamins, high protein content, complete variety of amino acids, and contains calcium, phosphorus, iron, magnesium, potassium, zinc and other beneficial inorganic salts, without cholesterol . It is a drink with high nutritional value.

Third, the process

Peanut rice selection → baking and peeling → beating → filtration → batching → homogeneous emulsification → bottling and sterilization → finished products.

Super sweet corn selection → stripping and cleaning → stripping → beating → heat treatment → filtration → batching → homogeneous emulsification → bottling and sterilization → finished products.

Fourth, the operating point

1. Preparation of peanut milk

Choose peanuts that are free from mildew, worms, torn, wrinkled skin, and discolored, and bake them at 110-130°C for 20-30 minutes to remove the smell of raw soybeans, increase the aroma, and facilitate the removal of red clothing. Use peanuts weighing 3 to 5 times hot water and add 0.2% sodium carbonate for 8 to 10 hours. So that peanuts fully absorb water and swell up, and then rinse with clean water, with a refiner to suck enough water to crushed peanuts, and the slurry, slag separation, separation of filter cloth to 120 mesh, the residue was stirred with 80 °C water The slurry is separated and repeated two or three times. The filtrates are combined and mixed for use.

2. Preparation of sweet corn juice

It is best not to exceed 8 hours from the processing of picking corn in milk maturity to ensure product flavor. After peeling, cleaning and threshing, fresh corn kernels and water were placed in a pulper at a ratio of 1:1. The ground slurry was filtered through a 120 mesh gauze. The obtained filtrate was heat-treated as soon as possible, and the amylose therein was denatured, gelatinized, cooled, and precipitated. After the precipitation was removed, sweet corn juice was obtained. The heat treatment temperature is 80-85°C and the time is preferably 7-8 minutes. The amylopectin of sweet corn juice forms a stable colloidal solution with a certain consistency in the beverage, so no stabilizer can be added in the formulation.

3. Preparation of peanut corn nutrition milk

Mix various raw materials in a suitable proportion in a sandwich pot, peanut milk 20 kg, sweet corn juice 80 kg, sugar 4 kg, sodium phosphate 100 g, complex emulsifier 200 g (sucrose ester 150 g, monoglyceride 50g), and open the steam valve to maintain the liquid boiling for 2 minutes, then the prepared mixture is homogenized with a high-pressure homogenizer once, homogenized when the emulsion temperature is 90 ~ 95 °C, pressure 17 MPa. Heat the emulsion in glass bottles. Glass bottles should be steamed for 5 minutes after being washed. Not only can the bottles be disinfected but they can also increase the wall temperature of the glass bottles to prevent them from being blown during hot bottling. The bottled peanut milk is then sterilized by autoclave.

V. Quality indicators

1. Sensory indicators

Reddish or orange, milk is evenly dispersed, no clot, no precipitation, no oil ring and delamination phenomenon, with rich aroma of peanut, sweet and palatable, mellow taste, no odor.

2. Physical and chemical indicators

Soluble solids ≥ 8%, protein ≥ 1.2%, plant fatty acids ≥ 1.3%, arsenic ≤ 0.5 mg/l, copper ≤ 1.5 mg/l, lead ≤ 1.0 mg/l. Aflatoxin ≤ 3 mg/kg.

3. Biochemical indicators

Total bacterial count ≤100/ml. Escherichia coli ≤ 5 / 100 ml, no pathogenic bacteria can be detected, biochemical indicators meet the national beverage standards. Source: "Agricultural Knowledge"

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