Study on Processing Technology of Peanut-Pomegranate Compound Protein Beverage

With peanut and pomegranate as main materials, the influence of processing technology parameters on drink taste and stability was investigated to determine the optimum processing technique conditions of peanut-pomegranate conpound protein drink. The results showed that optimum processing conditions of the compound protein beverage were as followed : material liquid ratio of peanut pulp 1 ∶15（ g/mL）, the ratio of peanut pulp to pomegranate juice 12∶1, emulsifier（ratio of monoglycerides to sucrose ester 1∶1） 0.11%, xanthan gum 0.08%, primary homogenization pressure 45 MPa, secondary homogenization pressure 35 MPa, homogenization temperature70 ℃, sterilization temperature of drink 121 ℃, sterilization time 20 min. The prepared products had natural color and good taste.