CN102845531A - Emulsification method for vegetable protein beverage, fruit and vegetable beverage and mixed beverage thereof - Google Patents
Emulsification method for vegetable protein beverage, fruit and vegetable beverage and mixed beverage thereof Download PDFInfo
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Abstract
The invention provides an emulsification method for a vegetable protein beverage, a fruit and vegetable beverage and a mixed beverage thereof. The emulsification method comprises the steps consisting of material choosing, washing or soaking, stewing or water boiling and draining, cooling, batching, pre-emulsification, filtration, underfill canning, sealing of cans, sterilization, cooling and full emulsification through perturbation, and is characterized in that the pre-emulsification is realized by subjecting vegetable protein, fruit and vegetable and a mixture thereof to high speed impact cutting and mixing by a high shear emulsifying machine (or a food processer) or to pulp refining and high pressure homogenization, the underfill canning means underfill of a beverage in a beverage can, and the full emulsification through perturbation is to carry out perturbation motions like shaking, swinging, rolling, turning, vibrating, rotating and hand-moving on the beverage can after canning and sterilization so as to allow the beverage in the can to be continuously perturbed and mixed under the condition of unopening of the can so as to realize full emulsification. The emulsification method provided by the invention enables emulsification and non-layering of a beverage to be realized without addition of an emulsifier, a stabilizing agent or a gel food additive, so original flavor of fool is maintained.
Description
Technical field
The present invention relates to the emulsification method of the emulsification method of vegetable protein beverage, beverage made of fruits or vegetables and bland thereof, particularly lotus seed beverage, bright lotus pawpaw bland, five cereals beverage, peanut milk drink, walnut beverage, almond bevertage, Nakai beverage.
Background technology
The emulsification method major part of in the market various vegetable protein beverages, beverage made of fruits or vegetables and bland thereof all is to add emulsifying agent or stabilizing agent comes emulsification, any emulsifying agent, stabilizing agent, gel seldom appear not adding on the market and do not precipitate, not stratified these beverages.Because vegetable protein beverage is although beverage made of fruits or vegetables and bland thereof also can use high-shear emulsion machine to carry out emulsification, if but do not add the additives such as emulsifying agent, stabilizing agent, gel, and through behind the high temperature high pressure sterilizing, just easy layering, precipitation, time is longer, layering, the precipitation more obvious.Often different vegetable protein beverages, the added emulsifying agent of beverage made of fruits or vegetables, stabilizing agent, gel are also different.
Summary of the invention
The invention provides the emulsification method of a kind of vegetable protein beverage, beverage made of fruits or vegetables and bland thereof, utilize the method for physics, namely mix through high-speed impact cutting beverage is carried out pre-emulsification, or through defibrination, high-pressure homogeneously come pre-emulsification; Beverage tinning (containers such as bottle, box) is not exclusively filled; Pass through again tinning (bottle, the containers such as box) (the bottle of the beverage can after the sterilization, the containers such as box) body shakes or swings or roll or stir or vibrate or rotate or manually wait disturbance action (this operation is hereinafter to be referred as " disturbance mixing "), make tank (bottle, the containers such as box) beverage in is not being opened tank (bottle, the containers such as box) can constantly be reached full milk by the disturbance mixing in the situation of body, thereby solve vegetable protein beverage, beverage made of fruits or vegetables is for a long time all to add emulsifying agent, stabilizing agent, the methods such as gel come emulsification to prevent the beverage precipitation repeatly.The present invention can make the consumer edible to the vegetable protein beverage that does not add emulsifying agent, stabilizing agent, gel, beverage made of fruits or vegetables and bland thereof, keeps original local flavor of food, does not quail for the edible food additive.
The technical solution adopted for the present invention to solve the technical problems is; A kind of vegetable protein beverage, the emulsification method of beverage made of fruits or vegetables and bland thereof, comprise and select materials, wash or immersion, boiling or poach drain, cool off, prepare burden (comprising sweet water adding), pre-emulsification, filtration, not full tinning (containers such as bottle, box), sealed cans (containers such as bottle, box), sterilization, cooling, disturbance full milk, it is characterized in that; (1) cutting mixes to come pre-emulsification to described pre-emulsification through the high-shear emulsion machine high-speed impact for will prepare burden good vegetable protein, fruits and vegetables and compound thereof; Or through defibrination, high-pressure homogeneously come pre-emulsification; (2) described not full tinning (containers such as bottle, box) is not exclusively filled beverage can (containers such as bottle, box) for beverage, and the beverage capacity is generally below 99.5% of vessel volume, and the best is 97%; (3) described disturbance full milk, for by beverage can (containers such as bottle, the box) body after tinning (containers such as bottle, the box) sterilization being shaken or swings or roll or stir or vibrate or rotates the residual disturbance action such as manual, making the beverage in the tank (containers such as bottle, box) in the situation that do not open tank (containers such as bottle, box) body can constantly be reached remaining emulsification by the disturbance mixing.Best for shaking the disturbance mixing.
Remaining technique is selected materials, washes or immersion, boiling or poach drain, cool off, prepare burden (comprising sweet water adding), filtration, sealed cans (containers such as bottle, box), sterilization, cooling are the general processing technology that has preparation of drinks now.For different vegetable proteins, or the vegetable protein of doing and bright vegetable protein, its technique is different, and needing of having soaks, have front need to soak add boiling or poach; For the beverage made of fruits or vegetables of aquatic foods, just do not need to soak, do not need boiling, poach; According to the performance of high-shear emulsion machine and the characteristic of material, the rear direct high-speed impact cutting of can preparing burden mixes pre-emulsification; After also can preparing burden through defibrination, high-pressure homogeneously come pre-emulsification; Can also preparing burden behind the defibrination again, the high-speed impact cutting mixes pre-emulsification, after the defibrination of can also preparing burden is high-pressure homogeneous again high-speed impact cutting mix pre-emulsification, mix the pre-emulsified time to reduce the high-speed impact cutting, improve the pre-emulsified output of high-shear emulsion machine and effect.
The present invention is used for high-shear emulsion machine that the high-speed impact cutting mixes and being used for and makes shakeout machine (shaking table) or the machines such as oscillating machine or roller press or turning machine or bobbing machine or rotating machine that beverage after tinning (containers such as bottle, the box) sterilization can the disturbance mixing as long as increase in existing beverage production device.The invention solves vegetable protein beverage, beverage made of fruits or vegetables and bland thereof and do not add aborning emulsifying agent, stabilizing agent, but gel emulsification or regardless of repeatly a difficult problem makes the consumer away from food additives such as emulsifying agent, stabilizing agent, gels.
The specific embodiment
The emulsification method of the emulsification method of a kind of vegetable protein beverage, beverage made of fruits or vegetables and bland thereof, particularly lotus seed milk or five cereals milk beverage.Its concrete emulsification method is as follows:
1, follow these steps to emulsification and produce lotus seed milk, five cereals breast:
(1) the select materials bright lotus of after washing or soak dried lotus (five cereals): wash bright lotus or soak dried lotus (five cereals) and reach that easily boiling is well-done, clean or soak and drag for super lotus seeds (five cereals) after complete water is drained.If fruits and vegetables will be removed the peel seed and clean stripping and slicing.
(2) boil lotus seeds (five cereals): lotus seeds (five cereals) are placed in the precooker (or steamer), fully well-done to lotus seeds (five cereals) with vapour cooking; If dried lotus (five cereals), also can poach fully well-done to lotus seeds (five cereals) after, pick up lotus seeds (five cereals) water drained.If fruits and vegetables save this operation.
(3) cooling: naturally cool to room temperature draining rear placement ventilation through boiling or the well-done lotus seeds (five cereals) of poach, or the use cooler carries out cold wind and is cooled to room temperature.If fruits and vegetables save this operation.
(4) batching: according to protein content and starch property and the content of raw material, prepare proportioning and the sugar aqueous solution of various raw materials, make the concentration of beverage reach the emulsible technological requirement of beverage.Different raw materials can make the concentration of its beverage emulsifying different; Same group of raw material proportioning, fineness degree is different, can make the concentration that drinks material emulsification also different.Rotating speed is 31000 rev/mins, the high speed cooking machine that maximum throughput is 500 milliliters, and the bright lotus content of pre-emulsification is that 10%-14% is more suitable.Note, concentration is too large, makes the too dense or conglomeration of beverage together, although can layering, be underflow, lost the function of beverage.
(5) defibrination, high-pressure homogeneous pre-emulsification: the compound for preparing colloid mill defibrination; Again the slurry of milled is carried out high-pressure homogeneous pre-emulsification with high pressure homogenizer.If select operation (6) just can finish the disturbance full milk, this operation can be omitted.
(6) high-speed impact cutting pre-emulsification: the compound for preparing (or the slurry of milled or the good slurry of homogeneous) is carried out the high-speed impact cutting with high-shear emulsion machine (reference rotation velocity is more than 2900 rev/mins) mix pre-emulsification, the pre-emulsification time decides according to characteristic and the inventory thereof of the rotating speed of high-shear emulsion machine and performance thereof, material, different raw materials, the pre-emulsification time is also different; Different concentration, the pre-emulsification time is also different.The high-shear emulsion machine rotating speed is large, and the pre-emulsification time is just short; Rotating speed is little, and the pre-emulsified time is just long; The micronized particle of material is little, and the pre-emulsified time is just short, and the micronized particle of material is large, and the pre-emulsified time is just long, and pre-emulsified material particles diameter is generally at the 0.2-2 micron.The material that content of starch is many, the pre-emulsified time is short, the material that content of starch is few, the pre-emulsified time is long.Softer thing section, the pre-emulsified time is short; Harder material, the pre-emulsified time is long.Rotating speed is 31000 rev/mins, the high speed cooking machine that maximum throughput is 500 milliliters, and bright beverage contg. lotus 250 grams that the bright lotus content of pre-emulsification is 10%-14%, the pre-emulsification cumulative time is 1.5 minutes to 4 minutes.Rotating speed is 2900 rev/mins high-shear emulsion machine, and the pre-emulsification cumulative time is more than 15 minutes.If select operation (5) just can finish the disturbance full milk, this operation can be omitted.
With reference to selecting equipment: (1) ME-500 series high shearing mixing emulsor (2) LR-1000 high-shear emulsifying homogenizer.
Illustrate: operation (5) and operation (6) can only be selected a procedure, also can implement simultaneously two procedures.
(7) filter: filter with the beverage of filter after to pre-emulsification.
(8) not full tinning (containers such as bottle, box): the beverage bottle placer tinning (containers such as bottle, box) after the pre-emulsification filtration, the quantities of beverage that fills is below 99.5% of vessel volume, the best is 97% of vessel volume, can not fill, otherwise the beverage in the tank (containers such as bottle, box) is difficult for disturbance mixing full milk.
(9) sealed cans (containers such as bottle, box): with sealed cans (containers such as bottle, box) machine sealed cans (containers such as bottle, box) mouth, guarantee that tank (containers such as bottle, box) is air tight, water-tight.For different containers, sealing device is different with mouth-sealing method.
(10) sterilization: the good beverage of sealed cans (containers such as bottle, box) is sent to and used wet sterilization in the wet sterilization pot, and the Steam pressure control of retort is generally wanted the overvoltage sterilization at 0.105-0.125MPa, and namely pressure will surpass 0.1034MPa; Sterilizing time is 25 minutes to 50 minutes.For different containers, such as flexible package, disinfection equipment, method for disinfection, sterilization pressure, sterilizing time are also different.
(11) cooling: the beverage after the sterilization is cooled to room temperature, more naturally cooling or cold wind cooling after generally cooling off with cold water for filled drink.
(12) disturbance full milk: the cooled tank of sterilization (containers such as bottle, box) dixie cup is put in the disturbance mixing apparatus (as: shakeout machine, shaking table, oscillating machine, roller press, rolling retort, turning machine, bobbing machine, rotating machine etc.), beverage in the start disturbance blending tank (containers such as bottle, box), or shake the disturbance bland by manual container, reach full milk.The time that disturbance mixes decides according to different raw materials, different concentration, the different thicknesses degree of material particles, and concentration is large, and the time that disturbance mixes is short, and concentration is little, and the time that disturbance mixes is long; The micronized particle of material is little, and the time that disturbance mixes is just short, and the micronized particle of material is large, and the time that disturbance mixes is just long; Different disturbance mixed methods, the disturbance incorporation time is different.Being the bright lotus dew beverage of 10%-14% for bright lotus content, is that the cross cutter cooking machine of 500 milliliters of 31000 rev/mins, maximum throughput was processed 1.5-4 minute through rotating speed, manually shakes the container time to be generally 1.5-20 minute.Best for shaking the disturbance mixing, with reference to selecting the fixed shaking table of equipment: 6-s (modified); SBH-1000 three-dimensional oscillating mixer (modified).
Attention: the tank of dixie cup (containers such as bottle, box) body can not slide in the disturbance mixing apparatus, move, should be relatively fixing, just can play the disturbance immixture.Reference method: the container that beverage is housed put in the basket (case) and load fill, fasten basket (case) lid, again basket is put in the disturbance mixing apparatus, or directly the container that beverage is housed is loaded in the disturbance mixing apparatus; Or print date of manufacture, test package in case after, FCL is put on the disturbance mixing apparatus and is carried out disturbance mixing full milk again.
(13) packing: beverage is printed the date of manufacture or labels vanning after the check.
2, in above-mentioned production process, most important technical characterictic is: (1) pre-emulsification: will prepare burden good vegetable protein, fruits and vegetables and compound thereof are sent high-shear emulsion machine to cutting are mixed pre-emulsification through high-speed impact: the good vegetable protein of maybe will prepare burden, fruits and vegetables and compound process defibrination thereof, high-pressure homogeneously come pre-emulsification.(2) not full tinning (containers such as bottle, box): during dixie cup, not exclusively fill beverage can (containers such as bottle, box), the beverage capacity is generally below 99.5% of vessel volume, and the best is 97%.(3) disturbance full milk: the beverage after the sterilization of tank (containers such as bottle, box) dress is put in the disturbance equipment, start disturbance tank (containers such as bottle, box) body, make the continuous disturbance of beverage in the container, mixing reaches full milk, and is best for shaking the disturbance mixing.The feature that disturbance mixes is that the seal cover of container for drink can not be opened also and needn't open.
Technique of the present invention is used for making vegetable protein beverage and bland, beverage made of fruits or vegetables and bland thereof.
Below for rotating speed is 31000 to turn part, maximum throughput is 500 milliliters cross cutter cooking machine test data table
Table 1
| Bright lotus amount (gram) | 35 | 32.5 | 30 | 27.5 | 25 |
| Sugaring adds total amount behind the water | 250 | 250 | 250 | 250 | 250 |
| High-speed impact (divides clipping time | 1.5-2.5 | 2-3 | 2.5-3.5 | 2.5-4 | 2.5-4 |
| The disturbance incorporation time (minute) | 1.5-20 | 1.5-20 | 1.5-20 | 1.5-20 | 1.5-20 |
Table 2
Table 3
| Dried walnut amount (gram) | 25 | ||||
| Dried almond amount (gram) | 18 | ||||
| Sugaring adds total amount behind the water | 250 | 250 | |||
| Valve during the high-speed impact cutting (minute | 3.5-4.5 | 5-6 | |||
| The disturbance incorporation time (minute) | 5-20 | 5-20 |
Table 4
| Dry peanut amount (gram) | 5 | 4 | 5 | 6 | 14 | |||
| Extra dry red wine red bean amount (gram) | 5 | 5 | 5 | 5 | 4 | |||
| Dried Chinese sorghum amount (gram) | 5 | 5 | 5 | 5 | 4 | |||
| Dried millet amount (gram) | 6 | 6 | 4 | |||||
| Dried mung bean amount (gram) | 6 | 8 | 5 | 4 | ||||
| Milk powder amount (gram) | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| Sugaring adds total amount behind the water | 250 | 250 | 250 | 250 | 250 | 250 | 250 | 250 |
| High-speed impact (divides clipping time | 3-4.5 | 3-4.5 | 3-4.5 | 3-4.5 | 3-4.5 | 3-4.5 | 3-4.5 | 3-4.5 |
| The disturbance incorporation time (minute) | 3-20 | 3-20 | 3-20 | 3-20 | 3-20 | 3-20 | 3-20 | 3-20 |
[0033]Table 5
| Pawpaw amount (gram) | 70 | 80 | 90 | ||
| Sugaring adds total amount behind the water | 250 | 250 | 250 | ||
| High-speed impact clipping time (minute) | 2.5-4 | 2.5-4 | 2.5-4 | ||
| The disturbance incorporation time (minute) | 1-15 | 1-15 | 1-15 |
Table 6
| Bright lotus amount (gram) | 25 | 25 | 25 | 25 | 25 |
| Pawpaw amount (gram) | 20 | 30 | 40 | 50 | 60 |
| Sugaring adds total amount behind the water | 250 | 250 | 250 | 250 | 250 |
| High-speed impact clipping time (minute) | 3-4 | 3-4 | 3-4 | 3-4 | 3-4 |
| The disturbance incorporation time (minute) | 1-15 | 1-15 | 1-15 | 1-15 | 1-15 |
Table 7 rotating speed is 25000 rev/mins, and maximum throughput is 720 milliliters yi word pattern cutter cooking machine test data
| Bright lotus amount (gram) | 168 | |||
| Sugaring adds total amount behind the water | 700 | |||
| High-speed impact clipping time (minute) | 6-12 | |||
| The disturbance incorporation time (minute) | 10-30 |
The high-pressure homogeneous pre-emulsification test data of table 8 defibrination
Remarks: the five cereals such as the lotus seeds that above what is called " is done ", peanut, red bean, the moisture that refers to five cereals can make five cereals preserve at normal temperatures and never degenerate, and moisture is generally below 15%.
Claims (11)
1. the emulsification method of a vegetable protein beverage, beverage made of fruits or vegetables and bland thereof.Comprise and select materials, wash or immersion, boiling or poach drain, cool off, batching, pre-emulsification, filtration, not full tinning (containers such as bottle, box), sealed cans (containers such as bottle, box), sterilization, cooling, disturbance full milk, it is characterized in that:
(1) cutting mixes to come pre-emulsification to described pre-emulsification through high-shear emulsion machine (or cooking machine) high-speed impact for will prepare burden good vegetable protein, fruits and vegetables and compound thereof, or the process defibrination, high-pressure homogeneously comes pre-emulsification;
(2) described not full tinning (containers such as bottle, box) is not exclusively filled beverage can (containers such as bottle, box) for beverage;
(3) described disturbance full milk turns to by the beverage can (containers such as bottle, box) after tinning (containers such as bottle, the box) sterilization not being shaken or swings or roll or stir or vibrate or rotates or manually waiting the disturbance action, makes the beverage in the tank (containers such as bottle, box) can constantly be reached full milk by disturbance mixing (this operation is hereinafter to be referred as " disturbance mixing ") in the situation when not opening tank (containers such as bottle, box) body.
2. according to the emulsification method of claims 1 described a kind of vegetable protein beverage, beverage made of fruits or vegetables and bland thereof, it is characterized in that: described disturbance full milk turns to by beverage can (containers such as bottle, the box) body after tinning (containers such as bottle, the box) sterilization being shaken or swings or roll or stir or vibrate or rotates or manually waiting the disturbance action, and making the beverage in the tank (containers such as bottle, box) in the situation that do not open tank (containers such as bottle, box) body can constantly be reached full milk by the disturbance mixing.
3. root is dug claims 1 described a kind of vegetable protein beverage, the emulsification method of beverage made of fruits or vegetables and bland thereof, it is characterized in that: 35 grams that will select or 32.5 grams or 30 grams or 27.5 grams or the bright lotus of 25 grams, through boiling well-done after respectively sugaring add water reach 250 the gram, (rotating speed 31000 turns part to be placed on respectively cooking machine, 500 milliliters of maximum throughputs) the bump cutting mixed 1.5-2.5 minute in, 2-3 minute, 2,5-3.5 minute, 2.5-4 minute, 2.5-4 minute, after filtering respectively the tinning sterilization, by disturbance bland 1.5-20 minute, reach full milk.
4. according to claims 1 described a kind of vegetable protein beverage, the emulsification method of beverage made of fruits or vegetables and bland thereof, it is characterized in that: 17.5 grams that will select or the 15 dried lotuses of gram or 18 gram mung beans or 18 gram red beans boiled (poach or boiling) through soaking (with reference to soak time 12-18 hour), respectively sugaring add water reach 250 the gram, (rotating speed 31000 turns part to be placed on respectively cooking machine, 500 milliliters of maximum throughputs) the bump cutting mixed 1.5-2.5 minute in, 2-3 minute, 2.5-3.5 minute, 2.5-3.5 minute, after filtering respectively the tinning sterilization, by disturbance bland 1.5-20 minute, reach full milk.
5. according to the emulsification method of claims 1 described a kind of vegetable protein beverage, beverage made of fruits or vegetables and bland thereof, it is characterized in that: after the dried walnut of 25 grams that will select, the dried almond of 18 grams soak respectively (with reference to soaking 18-24 hour) poach is well-done, respectively sugaring add water reach 250 the gram, be placed on respectively cooking machine (31000 rev/mins of rotating speeds, 500 milliliters of maximum throughputs) bump cutting mixes 3.5-4.5 minute, 5-6 minute in, after filtering respectively the tinning sterilization, by disturbance bland 5-20 minute, reach full milk.
6. according to claims 1 described a kind of vegetable protein beverage, the emulsification method of beverage made of fruits or vegetables and bland thereof, it is characterized in that: will select: (1) dry peanut 5 grams, extra dry red wine red bean 5 grams, dried Chinese sorghum 5 grams, totally 15 restrain: or (2) dry peanut 4 restrains, extra dry red wine red bean 5 restrains, dried millet 6 grams, totally 15 restrain: or (3) dry peanut 5 restrains, dried mung bean 6 restrains, dried jowar 5 grams, totally 16 restrain: or (4) dry peanut 6 restrains, dried mung bean 8 grams, totally 14 grams; Or (5) dry peanut 14 grams; Or (6) extra dry red wine red bean 5 restrains, dried Chinese sorghum 5 restrains, dried millet 6 grams, totally 16 grams; Or (7) extra dry red wine red bean 5 restrains, dried Chinese sorghum 5 restrains, dried mung bean 5 grams, totally 15 grams; Or (8) extra dry red wine red bean 4 restrains, dried Chinese sorghum 4 restrains, dried millet 4 restrains, dried mung bean 4 grams, totally 16 grams: soak respectively and boil after (poach or boiling) drain cooling, add respectively 5 gram milk powder, again respectively sugaring add water reach 250 the gram, be placed on respectively that the bump cutting mixed 3-4.5 minute in the cooking machine (31000 rev/mins of rotating speeds, 500 milliliters of maximum throughputs), filter respectively the tinning sterilization after, by disturbance bland 3-20 minute, reach full milk.
7. according to the emulsification method of claims 1 described a kind of vegetable protein beverage, beverage made of fruits or vegetables and bland thereof, it is characterized in that: 70 grams or 80 grams or 90 grams go the pawpaw of seed stripping and slicing in the time of will selecting, respectively sugaring add water reach 250 the gram, be placed on respectively cooking machine (31000 rev/mins of rotating speeds, 500 milliliters of maximum throughputs) the bump cutting mixed 2.5-4 minute in, after filtering respectively the tinning sterilization, by disturbance bland 1-15 minute, reach full milk.
8. according to the emulsification method of claims 1 described a kind of vegetable protein beverage, beverage made of fruits or vegetables and bland thereof, it is characterized in that: after will selecting the bright lotus of 25 grams well-done through boiling, add the pawpaw that 20 grams or 30 grams or 40 grams or 50 grams or 60 grams go the seed stripping and slicing, respectively again sugaring add water reach 250 the gram, (rotating speed 31000 turns part to be placed on respectively cooking machine, 500 milliliters of maximum throughputs) the bump cutting mixed 3-4 minute in, after filtering respectively the tinning sterilization, by disturbance bland 1-15 minute, reach full milk.
9. according to the emulsification method of claims 1 described a kind of vegetable protein beverage, beverage made of fruits or vegetables and bland thereof, it is characterized in that: the bright lotus of 168 grams that will select, through boiling well-done after sugaring add water reach 700 the gram, as at cooking machine (25000 rev/mins of rotating speeds, 720 milliliters of maximum throughputs) the bump cutting mixed 6-12 minute in, after filtering the tinning sterilization, by disturbance bland 10-30 minute, reach full milk.
10. root is dug the emulsification method of claims 1 described a kind of vegetable protein beverage, beverage made of fruits or vegetables and bland thereof, it is characterized in that: will select: 5 kilograms of (1) dry peanuts, 5 kilograms in extra dry red wine red bean, 6 kilograms of dried Chinese sorghums, totally 16 kilograms: or 7 kilograms of (2) dry peanuts, 9 kilograms in dried mung bean, totally 16 kilograms; Or 16 kilograms of (3) dry peanuts: or 4 kilograms in (4) extra dry red wine red bean, 4 kilograms of dried Chinese sorghums, 4 kilograms of dried millets, 4 kilograms in dried mung bean, totally 16 kilograms; Immersion is boiled after (poach or boiling) drain cooling, adds respectively 5 kilograms of milk powder, and sugaring adds water and reaches 250 kilograms respectively again, through defibrination, high pressure (40-60Mpa) homogeneous, after filtering respectively the tinning sterilization, by disturbance bland 10-50 minute, reach golden emulsification.
11. the emulsification method of root pick claims 1 described a kind of vegetable protein beverage, beverage made of fruits or vegetables and bland thereof, it is characterized in that: after 28 kilograms of bright lotuses will selecting are well-done through boiling, sugaring adds water and reaches 250 kilograms, through defibrination, high pressure (40-60Mpa) homogeneous, after filtering the tinning sterilization, by disturbance bland 10-50 minute, reach full milk.
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Cited By (1)
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| WO2018122021A1 (en) | 2016-12-26 | 2018-07-05 | Nestec S.A. | Process for preparing a plant protein beverage |
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