CN102090450A - Method for processing walnut peanut milk tablets - Google Patents
Method for processing walnut peanut milk tablets Download PDFInfo
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- CN102090450A CN102090450A CN200910311221XA CN200910311221A CN102090450A CN 102090450 A CN102090450 A CN 102090450A CN 200910311221X A CN200910311221X A CN 200910311221XA CN 200910311221 A CN200910311221 A CN 200910311221A CN 102090450 A CN102090450 A CN 102090450A
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- milk
- walnut
- kernel
- peanut
- walnuts
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Abstract
The invention discloses walnut peanut milk tablets, which belong to the field of the production of milk tablets. A method for preparing the walnut peanut milk tablets comprises the following steps of: removing shells of walnuts and peanuts and taking kernels of the walnuts and the peanuts, removing impurities as well as oxidized and mildewy parts in the kernels of the walnuts and the peanuts, and then soaking in hot water of sodium bicarbonate for peeling; soaking the peeled kernels of the walnuts and the peanuts into aqueous solution of citric acid, then rinsing by using clear water, grinding into pulp in a grinding wheel mill and a colloid mill, and then filtering by using a segregating unit; filtering fresh milk to remove impurities, preheating to about 40 DEG C, and removing fat by using a milk separator to obtain skimmed milk; mixing walnut peanut milk, milk, white granulated sugar and the like according to a proportion, and stirring and preheating to be 60 DEGC for colloid milling and minimization; adopting a low-temperature vacuum drying method, adding a production fermentation agent into mixed solution and stirring uniformly and then placing into a vacuum dryer, drying and dehydrating until the moisture content is 3 percent, and filtering in a hammer mill; and pouring a crushed mixture into a hopper of a tablet press for tabletting, and packaging. The walnut peanut milk tablets are simple in method and easy for industrialized production.
Description
Technical field:
The present invention relates to a kind of processing method of walnut-kernel and peanut-kernel milk sheet.
Technical background:
Milk is very popular with its perfect nutritive value, and particularly dairy products have become common people's daily-consumption food items in recent years.Because the difficult storage of dairy products, shortcomings such as shelf-life weak point are seriously restricting the development and the consumption of dairy products.Therefore a lot of enterprises constantly bring forth new ideas, and as the exploitation of fruit flavoured milk, protein added milk, milk powder, sour milk, milk sheet etc., the sheet of particularly suckling becomes bright spot in the dairy products with advantages such as direct edible, easy to carry, long shelf-lifes.But the nutritive value of milk sheet is much smaller than fresh milk.To this, the vegeto-animal complementarity principle of utilization on the basis of milk sheet, with the composite fermentation of walnut, peanut and milk, the refining sour milk tablet that forms of utilization modern high technology, its health care and nutrition more become rationally with perfect.The product main component is protein 15.2%, fat 65.6%, carbohydrate 9.6%.The walnut-kernel and peanut-kernel milk sheet is a kind of senior milk sheet that collects the nutrition and health care one, and food has intelligence development to be good for the effect of internal organs, toxin-expelling and face nourishing and cleaning stomach for a long time.
Summary of the invention:
The invention provides a kind of processing method of walnut-kernel and peanut-kernel milk sheet.Process the walnut milk sheet of following index:
(1) organoleptic indicator has the natural flavor of walnut-kernel and peanut-kernel and sour milk and the pure perfume (or spice) of fresh milk; Smooth surface, neat in edge, piece shape is complete.
(2) physical and chemical index moisture is not higher than 5%, fat is not less than 65%, protein is not less than 14%, total sugar content is not less than 46%.
(3) viable count and recovery time contain the biodiasmin number and meet national standard.Recovery time, 40 ℃ of following heat insulating culture, setting time is no more than 8h in the adding milk.
1. capital equipment
Mixer, fiberizer, colloid mill, agitating type jar fermenter, vacuum drier, beater grinder, powder mixer and tablet press machine etc.
2. fill a prescription
Walnut-kernel and peanut-kernel breast (containing solid content 20%) 50%, whole milk 32%, white granulated sugar 8%, glucose 5%, leavening 4.0%, dolomol 1.5%, dextrin 2.5%.Sugar, skim milk
The specific embodiment:
Walnut kernel, shelled peanut → peeling, immersion → defibrination, filtration → mixing → homogeneous, sterilization → inoculation → fermentation → vacuum drying → production leavening ← freeze-drying lactobacillus are pulverized mixing → compressing tablet, packing → finished product.
4. key points for operation
(1) processing of walnut-kernel and peanut-kernel is got benevolence with walnut, peanut peeling, the part that impurity in walnut kernel, the shelled peanut and oxidation are gone mouldy is removed, be that 65 ℃, mass fraction are to soak 8min in 9% the sodium acid carbonate hot water in temperature then, drop in the peeling machine while hot and peel.
(2) soak, to put into mass fraction be that 0.05% aqueous citric acid solution soaks 5min for walnut kernel, shelled peanut after the defibrination decortication, then with clear water with walnut kernel, shelled peanut rinsing to free from extraneous odour.Roughly grind in the emery wheel mill earlier, continuous defibrination in colloid mill filters with seperator more thereafter.
(3) fresh milk is handled fresh milk is removed by filter impurity, is preheating to about 40 ℃, sloughs fat through cream-milk separator and is skimmed milk.
(4) mix the homogeneous sterilization walnut-kernel and peanut-kernel breast, milk and white sugar etc. are mixed in proportion, stirring 10min is preheating to 60 ℃ and carries out glue and grind littleization, carries out high-temperature short-time sterilization then, and temperature is 125 ℃, and the time is 6s, and outlet temperature is 50 ℃.
(5) the low-temperature vacuum drying method is adopted in inoculation, fermentation, mixed liquor add produce leavening and stir after, calorify 40 ℃ ferment to pH value be 4.5, about 5h of time is being cooled to 12 ℃, and maintenance 20h.
(6) vacuum dehydrating at lower temperature is pulverized the mixing yogurt that ferments and is placed vacuum drier, is 3% in 45 ℃ of following drying and dewaterings to moisture, filters in beater grinder.
(7) compressing tablet is poured crushed mixture into the tablet press machine hopper and is carried out compressing tablet.
(8) pack the walnut-kernel and peanut-kernel milk sheet that suppresses and pack, find time to pack, package and send into 10 ℃ of preservations of freezer immediately with aluminide-coating bag.
Claims (2)
1. the processing method of walnut milk sheet, its primary raw material is: walnut-kernel and peanut-kernel breast (containing solid content 20%) 50%, whole milk 32%, white granulated sugar 8%, glucose 5%, leavening 4.0%, dolomol 1.5%, dextrin 2.5%.Sugar, skim milk.
2. according to claim 1, principal character is that processing method is:
(1) benevolence being got in the peeling of walnut, peanut, the part that the impurity in walnut kernel, the shelled peanut and oxidation are gone mouldy is removed, is that 65 ℃, mass fraction are to soak 8min in 9% the sodium acid carbonate hot water in temperature then, drops in the peeling machine while hot and peels.
(2) to put into mass fraction be that 0.05% aqueous citric acid solution soaks 5min to walnut kernel, the shelled peanut after the decortication, then with clear water with walnut kernel, shelled peanut rinsing to free from extraneous odour.Roughly grind in the emery wheel mill earlier, continuous defibrination in colloid mill filters with seperator more thereafter.
(3) walnut-kernel and peanut-kernel breast, milk and white sugar etc. are mixed in proportion, stir 10min, be preheating to 60 ℃ and carry out glue and grind littleization, carry out high-temperature short-time sterilization then, temperature is 125 ℃, and the time is 6s, and outlet temperature is 50 ℃.
(4) adopt the low-temperature vacuum drying method, mixed liquor add produce leavening and stir after, calorify 40 ℃ ferment to pH value be 4.5, about 5h of time is being cooled to 12 ℃, and maintenance 20h.
(5) the mixing yogurt that ferments places vacuum drier, is 3% in 45 ℃ of following drying and dewaterings to moisture, filters in beater grinder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910311221XA CN102090450A (en) | 2009-12-10 | 2009-12-10 | Method for processing walnut peanut milk tablets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910311221XA CN102090450A (en) | 2009-12-10 | 2009-12-10 | Method for processing walnut peanut milk tablets |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102090450A true CN102090450A (en) | 2011-06-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910311221XA Pending CN102090450A (en) | 2009-12-10 | 2009-12-10 | Method for processing walnut peanut milk tablets |
Country Status (1)
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| CN (1) | CN102090450A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823653A (en) * | 2012-09-28 | 2012-12-19 | 广西中医药大学 | Series compound health-care medicated food milk tablets and preparation method thereof |
| CN103109933A (en) * | 2013-03-18 | 2013-05-22 | 河北绿岭果业有限公司 | Processing technology of walnut milk tablets |
| CN105532892A (en) * | 2016-01-05 | 2016-05-04 | 吉林大学 | Ginseng and papaya enzyme milk tablet and preparing method thereof |
| CN108541761A (en) * | 2018-03-01 | 2018-09-18 | 杭州姚生记食品有限公司 | One kind milk tablet of walnut containing active probiotic and preparation method thereof |
| CN110934186A (en) * | 2019-10-17 | 2020-03-31 | 青海省畜牧兽医科学院 | Method for processing animal dairy product |
| CN114903165A (en) * | 2022-05-18 | 2022-08-16 | 云南楚雄东宝生物资源开发有限公司 | Method for prolonging shelf life of fresh walnut kernels through biological and physical means |
-
2009
- 2009-12-10 CN CN200910311221XA patent/CN102090450A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823653A (en) * | 2012-09-28 | 2012-12-19 | 广西中医药大学 | Series compound health-care medicated food milk tablets and preparation method thereof |
| CN103109933A (en) * | 2013-03-18 | 2013-05-22 | 河北绿岭果业有限公司 | Processing technology of walnut milk tablets |
| CN103109933B (en) * | 2013-03-18 | 2014-09-24 | 河北绿岭果业有限公司 | Processing technology of walnut milk tablets |
| CN105532892A (en) * | 2016-01-05 | 2016-05-04 | 吉林大学 | Ginseng and papaya enzyme milk tablet and preparing method thereof |
| CN108541761A (en) * | 2018-03-01 | 2018-09-18 | 杭州姚生记食品有限公司 | One kind milk tablet of walnut containing active probiotic and preparation method thereof |
| CN110934186A (en) * | 2019-10-17 | 2020-03-31 | 青海省畜牧兽医科学院 | Method for processing animal dairy product |
| CN114903165A (en) * | 2022-05-18 | 2022-08-16 | 云南楚雄东宝生物资源开发有限公司 | Method for prolonging shelf life of fresh walnut kernels through biological and physical means |
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Application publication date: 20110615 |