CN102113566A - Buckwheat walnut milk and preparation method thereof - Google Patents
Buckwheat walnut milk and preparation method thereof Download PDFInfo
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- CN102113566A CN102113566A CN201110028698.4A CN201110028698A CN102113566A CN 102113566 A CN102113566 A CN 102113566A CN 201110028698 A CN201110028698 A CN 201110028698A CN 102113566 A CN102113566 A CN 102113566A
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Abstract
The invention relates to a buckwheat walnut milk and a preparation method thereof, providing high-nutrition vegetable protein beverage for low-sugar demanders. The buckwheat walnut milk is prepared from the following raw materials in percentage by weight: 15-20wt% of buckwheat powder, 10-15wt% of walnut kernel, 15-20wt% of xylitol and the balance of pure water. The preparation method comprises the following steps: preparing materials; grinding into slurry; boiling at 100-120DEG C; after 30 minutes, adding the xylitol, and boiling for another 30 minutes; filtering, and taking filtrate; homogenizing at the temperature of 120-125DEG C for 30 seconds; sterilizing; and filling to obtain a finished product. The buckwheat walnut milk disclosed by the invention does not contain sugar wheat, is especially suitable for low-sugar demanders to eat and has the advantages of simple production process and short production period, and a new path is provided for developing the deep processing product of the walnut and the buckwheat.
Description
The present invention relates to plant dairy products and preparation method thereof, be specifically related to dairy products that cereal and nut make and preparation method thereof.
The Foodstuffs Academy vice-president of China Agricultural University, doctoral advisor write articles and write: Diet cures more than the doctors, the dietotherapy partner treatment.In recent years, a large amount of studies have shown that, buckwheat is one of the abundantest grain kind of nutrition in the daily edible cereals of China resident, and its nutritive value is considerably beyond wheat, paddy rice and corn.
1, buckwheat have the good protein characteristic and reasonably the protein of essential amino acid ratio buckwheat form different with general cereal, both contained water miscible albumin, the globulin that contains the salt dissolubility again, the two accounts for more than 50% of gross protein, similar to beans, and be rich in the unexistent and crucial lysine of general cereal.Its arginine and histidine content are also apparently higher than general cereal.Amino acid pattern evaluation with FAO (Food and Agriculture Organization of the United Nation) (FA0) suggestion: as if being 100 with egg, then milk is 95, and buckwheat is 93, and wheat and rice (paddy rice) only are respectively 63 and 67.
2, contain abundant unrighted acid in the buckwheat
Oleic acid synthetic arachidonic acid in human body is synthetic to regulating the prostaglandin that human physiological functions plays an important role and the important component of cranial nerve.Unrighted acid can promote the drainage of human body to cholesterol and cholic acid, cholesterol is descended, and tangible effect for reducing blood fat is arranged.Contain multiple aliphatic acid in the fat of buckwheat, but oleic acid and linoleic acid account for about 80%, unrighted acid accounts for 90%.
3, buckwheat is rich in rutin bioflavonoid and multivitamins such as (citrins)
Rutin (Vp) has the capilary fragility of reduction and permeability, and cerebrovascular sclerosis, cardiovascular disease and enhancement eyesight etc. are had prevention and therapeutic action preferably.Bioflavonoid is extensively proved to improving different physiological roles effects such as body immunity.And buckwheat is rich in the rutin that other cereal do not have substantially, and contains multivitamin and multiple bioflavonoids such as very abundant vitamin B1 and B2.
4, buckwheat has unique starch property and abundant inorganic mineral content
Modern study shows that starch can be divided into by digestibility: quick digestible starch, slow-digestion starch and resistant starch three classes.Discover that its digestibility of the starch in the buckwheat is lower, and--amylase and β--the diastatic mortifier that contains the α that starch invert sugar is played a crucial role.
Therefore, buckwheat can be used as the desirable supplements of diabetic.In addition, the inorganic mineral content of buckwheat is also very abundant, and wherein the content of magnesium, cadmium, selenium, zinc, iron, potassium, calcium and copper all is higher than general cereal in various degree.Particularly the content of magnesium be wheat and paddy rice 3-4 doubly.Medical evidence, magnesium to prevention of arterial sclerosis, prevent and treat hypertension and have the important physical meaning.And cadmium improves glucose tolerance to strengthening insulin function, reduces blood sugar, has important effect.
We can say,, in our present diet structure, increase the buckwheat amount, undoubtedly healthy and helpful to us along with the development of modernized medical science and food science.
Walnut claims English walnut again, and walnut kernel contains abundant nutrient, and every hectogram contains protein 15～20 grams, fat 60～70 grams, carbohydrate 10 grams; And contain the various trace elements and the mineral matter such as calcium, phosphorus, iron of needed by human, and multivitamin such as carrotene, riboflavin.In the walnut fatty main component be the linoleic acid glyceride, cholesterol is raise, can also reduce the absorption of enteron aisle to cholesterol, therefore, can be used as hypertension, arteriosclerotic's invigorant.In addition, these greases also can be supplied with the needs of brain matrix.Trace element zinc and manganese contained in the walnut are important component pituitary, and normal food is of value to the nutritional supplementation of brain, and brain-tonifying effect is arranged.
Buckwheat divides four strains: sweet buckwheat, bitter buckwheat, wing buckwheat and rice buckwheat.Worldwide buckwheat refers to sweet buckwheat more, and most bitter buckwheats grow in the high and cold mountain area of 2500 meters of state, the Liangshan Mountain, Sichuan Province height above sea level.
Sweet buckwheat is the fertile more crops of a kind of need, and duck wheat is grown in the high and cold mountain area of height above sea level more than 2500 meters more, and no insect corrodes, and does not use chemical fertilizer, agricultural chemicals, away from pollution, and the pure natural growth.
Studies show that of aspects such as agricultural, medical science and food science in recent years: the nutritive value shelter of duck wheat has first of the cereal crops, not only nutritional labeling is enriched, is of high nutritive value, and contain extraordinary trace element and the medicinal ingredient that other cereal crops lack and do not have, modern " ciril disease " and nearly all person in middle and old age's cardiovascular and cerebrovascular disease there are prevention and treatment function, thereby are subjected to the attention of various countries.
The Japan scholar studies report: the nutrition balance index of sweet buckwheat is 80, and the nutrition balance index of bitter buckwheat is 92 (wheat is 70, and rice is 50).
The protein of buckwheat powder, fat all are higher than wheat flour and rice.Protein also is higher than corn flour, and fat is lower than corn flour.Vitamin B2 is higher than wheat flour, rice and corn flour 4～24 times, and rutin and chlorophyll are but lacked by cereal class grain.Mineral nutrient element also all is higher than other grains in various degree.Duck wheat contains protein 9.3%～14.9%, fat 1.7%～2.8%, starch 63.6%～73.1.Compare with sweet buckwheat, the protein of bitter buckwheat is high by 61.5%, fat is high by 56.9%, vitamin B2 is high 3.16 times, and citrin is high 13.5 times.
Bitter buckwheat contains protein and the phytomelin of 10-15%, and these protein viscosity are poor, are similar to bean protein, and it is of fine quality in grass family grain.Contain 19 seed amino acids, 8 seed amino acids of needed by human are all neat and abundant, also contain histidine and arginine that upgrowth and development of children is played an important role.Contain abundant vitamin B1, B2, B6, C, P and choline, also have abundant inorganic elements phosphorus, magnesium, iron, potassium, calcium, sodium.Because the nutrition content of buckwheat is abundant, so it has great health-care effect to human body, and numerous disease is had tangible prevention effect.Buckwheat is made health food can prevent and treat diabetes, high fat of blood, periodontitis bleeding gums and stomach trouble
The edible form of buckwheat is made into cake, noodles, steamed bun etc., and walnut has walnut is processed into various candies, dessert, pure walnut dairy products or the like except that directly eating.
Chinese patent ZL2009102653904 discloses a kind of sour milk, the following raw material that comprises 1000 parts of components by weight percent: nut 50-200 part, pulp 0-200 part, cereal 0-200 part, albumen powder 0-15 part, white granulated sugar 70-85 part, stabilizing agent 0.5-13.5 part, flavoring essence 0-5 part, all the other components are fresh milk, 0.02-0.08 unit of activity/every kilogram of lactobacillus-fermented.Nut is selected from fibert, pinenut, almond, Chinese chestnut, American pistachios, sunflower seeds, walnut, cashew nut, lotus seeds, peanut and/or almond.Pulp is selected from coconut palm fruit, strawberry, Huang Tao, blueberry, mulberries, orange, grape, grape, cherry, mango, raspberry and/or aloe gel.Cereal is selected from barley, oat, wheat, rye, buckwheat, rice, heart of a lotus seed benevolence, Chinese sorghum, corn.A kind of method for preparing sour milk comprises: raw milk check, batching, constant volume, homogeneous, sterilization, cooling, inoculation fermentation, interpolation, check, refrigeration, and be convenient to the transportation and the storage of product, and guaranteed to add all even complete of material.
Not finding with buckwheat and walnut is the public technology of feedstock production food.
Summary of the invention
The purpose of this invention is to provide a kind of buckwheat walnut dairy products, another object of the present invention provides the preparation method of buckwheat walnut breast, walnut breast of the present invention, do not contain sugar part, suitable especially food with low sugar content demander is edible, this product processes is simple, and is with short production cycle, for a new way is found in the exploitation of walnut and buckwheat powder deep processed product.
Technical scheme is as follows:
Buckwheat walnut breast is got by the following materials by weight percentage preparation: buckwheat 15%～20%, walnut kernel 10%～15%, xylitol 15%～20%, the pure water surplus, preferably each raw material ratio is: buckwheat 19%, walnut kernel 13%, xylitol 18%, pure water 50%.The preferred duck wheat of buckwheat, with the buckwheat walnut breast that duck wheat is prepared, nutrition is abundanter.Described walnut kernel is the kernel behind the removal duricrust, Cortex walnut is meant the fur clothing of being close to the walnut kernel surface, the nutriment that contains precious needed by human body in this fur clothing, buckwheat walnut milk product behind the reservation Cortex walnut is more good for health, saved the walnut peeling technology simultaneously, production method is environmental protection more, and the selection blanched walnut meat is a raw material, can make product appearance purer.
Buckwheat method for preparation of walnut milk, preparation according to the following steps:
Buckwheat, walnut kernel → defibrination → infusion → filtration → homogeneous → sterilization → can → finished product.
One, gets the raw materials ready: buckwheat, walnut kernel, xylitol, pure water;
Two, defibrination: buckwheat and walnut kernel mix, behind the adding pure water, and defibrination, making becomes milk-like slurry;
Three, infusion: with 100-120 ℃ of infusion of above-mentioned milk-like slurry high temperature, after 30 minutes, add xylitol, infusion is 30 minutes again;
Four, filter: the slurries that will carry out after the infusion filter, and get filtrate for later use;
Five, homogeneous: will starch filtrate and carry out homogeneous, temperature is 120 ℃ to 125 ℃, and the time is 30 seconds;
Six, sterilization: instantaneously sterilising technology;
Seven, can, finished product.
The present invention preferably selects the high-quality buckwheat, be best with tartary buckwheat powder, the walnut kernel of preferred new listing, buckwheat of the present invention is meant the flour that buckwheat polish.Step 3 infusion and step 4 homogeneous technology are to finish in existing general press device, and before homogeneous, owing on the equipment board-like high-temperature sterilization device has been installed, temperature can be regulated on demand.Also be the process of sterilization in the time of homogeneous, the sterilization of step 6 can be adopted 180 ℃ of tubulation high temperature, is common process, and sterilization time is 2～3 seconds.
Among the preparation method of buckwheat walnut breast of the present invention, before canned, jar cleaning and high temperature sterilization have been carried out, technical scheme of the present invention in addition adopts homogeneous sterilization and instantaneously sterilising to cooperate and finishes, reach 80% sterilization effect in the sterilization of 120 ℃ to 125 ℃ high temperature homogeneous after, by 180 ℃ of tubulation instantaneously sterilisings, can reach 100% sterilization again, not need to sterilize once more after canned, having reduced pyroprocess, is favourable to retained product nutrition.
Through technical staff's years of researches and exploration, particularly a large amount of experiments has been done in technological process and technical conditions, determined technical scheme of the present invention, this scheme is industrial feasible, meets national sector standard and requirement, and product is received by the market.
Buckwheat walnut breast of the present invention, do not contain sugar part, buckwheat and walnut all are the very high food of nutritive value that human body needs, suitable especially food with low sugar content demander is edible, and diabetes patient and three high patients are provided novel, healthy, mend brain, brain tonic drink, and this product processes is simple, be applicable to mechanization production, with short production cycle, be convenient to penetration and promotion, for walnut and buckwheat powder provide new feasibility technology for the development of raw materials new generation product.
The specific embodiment
Now in conjunction with the embodiments the present invention is done a step and set forth, but be not limited to embodiment.
Embodiment 1,
Raw material: tartary buckwheat powder 15%～20%, walnut kernel 10%～15%, xylitol 15%～20%, pure water: surplus.
Preparation method, preparation according to the following steps:
One, gets the raw materials ready: tartary buckwheat powder, walnut kernel, xylitol, pure water;
Two, defibrination: buckwheat and walnut kernel mix, behind the adding pure water, and defibrination, making becomes milk-like slurry;
Three, infusion: with 100 ℃ of-120 ℃ of infusions of above-mentioned milk-like slurry high temperature, after 30 minutes, add xylitol, infusion is 30 minutes again;
Four, filter: the slurries that will carry out after the infusion filter, and get filtrate for later use;
Five, homogeneous: will starch filtrate and carry out homogeneous, temperature is 120 ℃ to 125 ℃, and the time is 30 seconds;
Six, sterilization: instantaneously sterilising technology, adopt 180 ℃ of tubulation high temperature, sterilization time is 2～3 seconds;
Seven, can, finished product.
Embodiment 2,
Raw material: tartary buckwheat powder 19%, walnut kernel 13%, xylitol 18%, pure water 50%.
Preparation method: with embodiment 1.
Embodiment 3,
Raw material: tartary buckwheat powder 16%～19%, walnut kernel 12%～14%, xylitol 16%～18%, pure water: surplus.
Preparation method: with embodiment 1.
Embodiment 4,
Raw material: buckwheat 15%～20%, walnut kernel 10%～15%, xylitol 15%～20%, pure water 45%～50%.
Buckwheat is selected arbitrary amount combination of any buckwheat in sweet buckwheat, bitter buckwheat, wing buckwheat and the rice buckwheat or multiple buckwheat.
Preparation method: with embodiment 1.
Claims (6)
1. buckwheat walnut breast is got by the following materials by weight percentage preparation: buckwheat 15%～20%, walnut kernel 10%～15%, xylitol 15%～20%, pure water: surplus.
2. buckwheat walnut breast according to claim 1 is characterized in that each raw material ratio is: buckwheat 19%, walnut kernel 13%, xylitol 18%, pure water 50%.
3. buckwheat walnut breast according to claim 1 and 2 is characterized in that described buckwheat is selected duck wheat for use.
4. buckwheat walnut breast according to claim 1 and 2 is characterized in that walnut kernel is selected blanched walnut meat for use.
5. buckwheat walnut breast according to claim 3 is characterized in that walnut kernel is selected blanched walnut meat for use.
6. buckwheat walnut breast expands the preparation method, it is characterized in that, according to the following steps preparation:
Buckwheat, walnut kernel → defibrination → infusion → filtration → homogeneous → sterilization → can → finished product,
One, gets the raw materials ready: buckwheat, walnut kernel, xylitol, pure water;
Two, defibrination: buckwheat and walnut kernel mix, behind the adding pure water, and defibrination, making becomes milk-like slurry;
Three, infusion: with 100 ℃ of-120 ℃ of infusions of above-mentioned milk-like slurry high temperature, after 30 minutes, add xylitol, infusion is 30 minutes again;
Four, filter: the slurries that will carry out after the infusion filter, and get filtrate for later use;
Five, homogeneous: will starch filtrate and carry out homogeneous, temperature is 120 ℃ to 125 ℃, and the time is 30 seconds;
Six, sterilization: instantaneously sterilising technology;
Seven, can, finished product.
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| CN201110028698.4A CN102113566A (en) | 2011-01-27 | 2011-01-27 | Buckwheat walnut milk and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845531A (en) * | 2012-08-23 | 2013-01-02 | 许子岱 | Emulsification method for vegetable protein beverage, fruit and vegetable beverage and mixed beverage thereof |
| CN102894093A (en) * | 2012-08-03 | 2013-01-30 | 云南大理洱宝实业有限公司 | Novel sugar-free tartary buckwheat and walnut milk beverage and production method |
| CN102948831A (en) * | 2011-10-18 | 2013-03-06 | 镇巴县长兴实业有限责任公司 | Method for processing non-fried sugar-free sweet walnut meat |
| CN105011053A (en) * | 2015-08-17 | 2015-11-04 | 安徽天美食品有限公司 | Tartary buckwheat flavor pecan and tartary buckwheat leach liquor processing method |
| CN107183194A (en) * | 2017-06-05 | 2017-09-22 | 云南摩尔农庄生物科技开发有限公司 | The processing method of Sugarless type Walnut Milk |
| CN107296102A (en) * | 2017-08-15 | 2017-10-27 | 云南摩尔农庄生物科技开发有限公司 | organic protein drink and its processing method |
| CN107348005A (en) * | 2017-06-27 | 2017-11-17 | 迪庆香格里拉舒达有机食品有限公司 | Buckwheat walnut milk and preparation method thereof |
| CN109247458A (en) * | 2017-07-14 | 2019-01-22 | 程艳青 | A kind of hawthorn epipremnum aureum flower health functional beverage and processing method |
| CN112956539A (en) * | 2019-11-28 | 2021-06-15 | 内蒙古伊利实业集团股份有限公司 | Mixed oxygen-isolated pulping method of nut-grain beverage |
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| CN105011053A (en) * | 2015-08-17 | 2015-11-04 | 安徽天美食品有限公司 | Tartary buckwheat flavor pecan and tartary buckwheat leach liquor processing method |
| CN107183194A (en) * | 2017-06-05 | 2017-09-22 | 云南摩尔农庄生物科技开发有限公司 | The processing method of Sugarless type Walnut Milk |
| CN107348005A (en) * | 2017-06-27 | 2017-11-17 | 迪庆香格里拉舒达有机食品有限公司 | Buckwheat walnut milk and preparation method thereof |
| CN109247458A (en) * | 2017-07-14 | 2019-01-22 | 程艳青 | A kind of hawthorn epipremnum aureum flower health functional beverage and processing method |
| CN107296102A (en) * | 2017-08-15 | 2017-10-27 | 云南摩尔农庄生物科技开发有限公司 | organic protein drink and its processing method |
| CN112956539A (en) * | 2019-11-28 | 2021-06-15 | 内蒙古伊利实业集团股份有限公司 | Mixed oxygen-isolated pulping method of nut-grain beverage |
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Application publication date: 20110706 |