CN102894092A - A series of walnut milk beverages and preparation process thereof - Google Patents
A series of walnut milk beverages and preparation process thereof Download PDFInfo
- Publication number
- CN102894092A CN102894092A CN201110217100.6A CN201110217100A CN102894092A CN 102894092 A CN102894092 A CN 102894092A CN 201110217100 A CN201110217100 A CN 201110217100A CN 102894092 A CN102894092 A CN 102894092A
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- CN
- China
- Prior art keywords
- walnut
- slurries
- lily
- kernel
- ginkgo
- Prior art date
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 235000020261 walnut milk Nutrition 0.000 title abstract 4
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 216
- 235000020234 walnut Nutrition 0.000 claims abstract description 215
- 239000002002 slurry Substances 0.000 claims abstract description 122
- 241000234435 Lilium Species 0.000 claims abstract description 67
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 31
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 31
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 29
- 230000001954 sterilising effect Effects 0.000 claims abstract description 27
- 235000020418 red date juice Nutrition 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 241000758789 Juglans Species 0.000 claims abstract 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 73
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- 239000000463 material Substances 0.000 claims description 35
- 238000000034 method Methods 0.000 claims description 35
- 241000218628 Ginkgo Species 0.000 claims description 31
- 102000004190 Enzymes Human genes 0.000 claims description 24
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- 229930006000 Sucrose Natural products 0.000 claims description 23
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- 239000005720 sucrose Substances 0.000 claims description 23
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- 238000007254 oxidation reaction Methods 0.000 claims description 22
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- 239000011734 sodium Substances 0.000 claims description 19
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- 238000009928 pasteurization Methods 0.000 claims description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a series of walnut milk beverages. Prepared walnut slurry is respectively blended with red date juice, lily slurry, ginkgo slurry and coffee powder; each mixture is homogenized, sterilized, filled, and subjected to second sterilization to prepare beverage products with different flavors. The walnut milk beverages provided by the invention not only keeps the features of a walnut milk beverage, such as rich nutrition, brain strengthening and intelligence benefiting, but also has the characteristics of coffee, such as refreshing, brain strengthening, relaxation and stimulation. The beverages comprise various nutrients and trace elements, have functions of strengthening spleen and kidney, moistening lungs and tonifying heart, can prevent the occurrence and development of cardiovascular and cerebrovascular diseases, strengthen body, benefit intelligence and prolong life for long-term drinking, and can also avoid adverse reactions, such as palpitations, insomnia, headache and addiction, caused by drinking coffee.
Description
Technical field
The present invention relates to a kind of pattern walnut beverage and production technology thereof.
Background technology
Walnut has another name called English walnut, is one of the world's four large famous dry fruits (walnut, almond, cashew nut and fibert).Mainly be distributed in the provinces and regions such as Shanxi, Shanxi, Gansu, Ningxia, Shandong, Henan, Sichuan, Yunnan and Guizhou in China.The nutriment of walnut kernel is very abundant, and fat content is up to 65%～80%, and the aliphatic acid great majority are linoleic acid plus linolenic acid, and protein is 17%～22%, and carbohydrate is 6%～10%, supports one's family to have A, B
1, B
2, B
5, E and mineral calcium, magnesium, iron, iodine, zinc, chromium etc.Phosphorus is maximum, accounts for 58% of mineral matter.Walnut kernel has very high medical value and beautification function.Too contained phosphatide has good protective effect to cranial nerve.So, often eating walnut product can make people's skin moist, to the absorption, artery sclerosis, hypertension, coronary heart disease and the elderly that reduce intestinal cholesterol are anti-ageing good effect being arranged all, is that the beverage that raw material is produced is subjected to consumer's welcome deeply with walnut kernel.
Lily has another name called fragrant-flowered garlic kind, silk tree etc., is the perennial root plant, and take bulb as food, lily bulb meat plumpness, multi-disc, color and luster are pure white, flavor sweet, delicate fragrance, slightly bitter taste.Lily is nutritious, and its protein content is higher 3～5 times than general vegetables, and sugar content is high 5～10 times, and contains more rich V
B1, V
B2, V
C, the mineral matter such as beta carotene, various alkaloid and calcium, iron.Lily is not only the good point of entertaining guests at a banquet, nourishing treasure, and also has health-care effect.Lily property is flat to be slightly cold, and nourishing Yin and moistening lung, cough-relieving, heat-clearing are arranged, refreshes oneself, the effect such as diuresis, thereby tuberculosis, cough, spitting of blood, lung pain, neurasthenia, pain redness and otalgia etc. are had good therapeutic action.Traditional lily root flour is because above effect is popular but water-soluble nutrition total loss in traditional lily root flour production process in market.Therefore, the development of lily beverage fully utilizes this resource, not only meets the trend of current food, is conducive to the development of mountain area economy, and also has certain medical research to be worth.
Ginkgo nut is commonly called as gingko, and property is flat, and sweet-bitter flavor is puckery, and is slightly poisonous; Enter lung, kidney channel.The gas of astringing the lung, relieving asthma and cough only is with turbidly, dwindles just disinfection.Cure mainly asthma, phlegm is coughed, nocturnal emission, leukorrhea, gonorrhoea, baby diarrhea, malnutrition due to parasitic infestation, intestines wind dysentery, gonorrhoea, frequent urination, and the illnesss such as mange, dermatitis rhus, white knurl wind.Put down in writing according to Compendium of Material Medica: " prepared food temperature lung, beneficial gas, relieving asthma and cough, dwindle just, end gonorrhoea; Eat raw and fall phlegm, disinfection ".Modern science proves: ginkgo kernel has Chinese People's Anti-Japanese Military and Political College enterobacteria, corynebacterium diphtheriae, staphylococcus, tubercle bacillus, streptococcic effect.Traditional Chinese medical science element is treated the diseases such as bronchial astehma, chronic bronchitis, pulmonary tuberculosis, leukorrhea, stranguria with turbid discharge, seminal emission with ginkgo kernel.Ginkgo kernel also has the flat wrinkle of nti-freckle, the effect for the treatment of sore, tinea.The rare patient of cough phlegm.Ginkgo contains protein, fat, carbohydrate, crude fibre, sucrose, reduced sugar, calcium, phosphorus, iron, carrotene, riboflavin, and the Multiple components such as gingko alcohol, bilobol, ginkgolic acid.
The present invention overcomes the prior art deficiency, take walnut, red date, lily, ginkgo, coffee as primary raw material, provides a kind of pattern walnut beverage and production technology thereof, and this pattern walnut beverage has special dietary and is worth and health care.
Summary of the invention
The object of the invention provides a kind of production method of pattern walnut beverage; The present invention also comprises a kind of pattern walnut beverage product.
Pattern walnut beverage production technology of the present invention is as follows:
The preparation of walnut slurries:
Select that quality is full, meat milky walnut kernel, reject go rotten, damage by worms, kernel and other foreign matter that shrivelled, the oxidation oyster loses, with pure water the walnut kernel of choosing is rinsed well, remove silt, outer skin and other impurity; Walnut kernel after cleaning drains, and utilizes manual method or mechanical means that walnut kernel is peeled; Walnut kernel immersion treatment after the decortication, the abundant rehydration of walnut kernel is expanded, organization softening, walnut kernel after the rehydration carries out defibrination and processes the stripping that is conducive to the walnut cellular content, for preventing the brown stain of walnut slurries, defibrination limit, limit adds 55～85 ℃ the hot water that contains antioxidant, and amount of water is 4～6 times of walnut kernel gross weight, and oxidation preventive content is in the described hot water: sodium pyrophosphate 0.5 ‰～2.5 ‰, sodium sulfite 0.5 ‰～1.5 ‰, MgCl
20.02 ‰～0.05 ‰, Cys 0.1 ‰～0.5 ‰; ‰ implication is the weight ratio of each composition of antioxidant and hot water herein; Filter to get the walnut slurries behind the defibrination, for subsequent use;
Allotment:
Described walnut slurries and the auxiliary material that will prepare of being allocated as mixes, and the control temperature stirs at 40～50 ℃, enters surge tank after the colloid mill refinement;
Described another kind is allocated as the jujube juice that will prepare to be mixed with the walnut slurries, adds auxiliary material again, and the control temperature stirs at 40～50 ℃, enters surge tank after the colloid mill refinement;
Described jujube juice and walnut slurries ratio of weight and number are 1～10: 50～80;
Described jujube juice preparation method is: select red date, removal of impurities cleans up, and drains; Red date after draining carries out microwave baking, roasting splits to aromatic strongly fragrant, the fructus corni of jujube, and red date cell wall rupture after the baking is conducive to dissolution of cellular content, and produces many fragrance components in the bake process; Red date after the baking is put into digester, the pure water that adds 8～12 times of red date weight, being warming up to 85～95 ℃ extracted 5～10 hours, then be cooled to 35～55 ℃, add mass fraction in the digester and be 0.005%～0.015% pectase, insulation enzymolysis 2～3 hours is with the soluble solid in the abundant extraction red date; Filter behind the enzymolysis, get jujube juice for subsequent use;
Described another be allocated as the walnut slurries that will prepare and mix with the lily slurries, add again auxiliary material, the control temperature stirs at 40～50 ℃, enters surge tank after the colloid mill refinement;
Described walnut slurries and lily slurry weight portion rate are 50～80: 10～40
Described lily slurries preparation method is: new fresh lily bulb is delaminated, selected, remove mashed sheet, the stem root and stem of certain plants and other impurity, pour in the clear water reserviors and clean, remove silt, water pouring flushing is clean again after picking up; The lily of cleaning is added colour protecting liquid protect look, colour protecting liquid is 0.08%～0.15% citric acid and 0.05%～0.1% Na
2SO
3Mixed solution; Protect lily behind the look 5～10min that in containing 0.1% citric acid solution, precooks, killing enzyme intrinsic in the lily, to lily bright transparent till, cool off for subsequent use; The lily behind the enzyme of will going out adds the pure water making beating of 5～10 times of lily gross weights, enters the colloid mill fine grinding after the making beating, gets the lily slurries; Add AMS in the lily slurries of handling well and carry out enzymolysis processing, the AMS addition is 0.1%～0.5% of lily slurries gross weight, and hydrolysis temperature is 35～50 ℃, and the time is 1～2h, then be warming up to 70 ℃ of enzymes that go out and process, the lily dope filtration behind the enzyme that goes out is for subsequent use;
Described another be allocated as the walnut slurries that will prepare and mix with the ginkgo slurries, add again auxiliary material, the control temperature stirs at 40～50 ℃, enters surge tank after the colloid mill refinement;
Described walnut slurries and ginkgo slurry weight portion rate are 50～80: 1～5;
Described ginkgo slurries preparation method: select ginkgo nut; Ginkgo nut put into first hot water blanching 2～4min of 85 ℃～95 ℃, clean with the clear water rinsing, to remove the noxious material such as hydrogen cyanide; Put and soak 2～12h in the clear water, defibrination after softening adds colour protecting liquid and protects look during defibrination, and colour protecting liquid is 0.08%～0.15% citric acid and 0.05%～0.1% Na
2SO
3Mixed solution; Adding AMS and protease carry out enzymolysis processing in the slurries of milled, the AMS addition is 0.1%～1% of slurries gross weight, the protease addition is 0.01%～0.05% of slurries gross weight, hydrolysis temperature is 35～50 ℃, time is 1～3h, then be warming up to 70 ℃ of enzymes that go out and process, filter to such an extent that the ginkgo slurries are for subsequent use behind the enzyme that goes out;
Described another be allocated as the walnut slurries that will prepare and mix with ground coffee, add again auxiliary material, the control temperature stirs at 40～50 ℃, enters surge tank after the colloid mill refinement;
Described walnut slurries and ground coffee ratio of weight and number are 20～30: 1;
Described auxiliary material percentage by weight is: beta-schardinger dextrin-0.2%～0.8%, sucrose ester 0.15%～0.25%, ethyl maltol 0.005%～0.015%, tween 0.5%～1.5%, sodium phosphate trimer 0.15%～0.30%, Sodium Caseinate 0.01%～0.02%, sodium iso-vc 0.01%～0.02%, sucrose 5%～7%;
Homogeneous:
Described homogenizing temperature is 50～60 ℃, and pressure is 40～60Mpa, and homogeneous 2 times, drop temperature are controlled at below 75 ℃;
Sterilization:
Described sterilization is 110 ℃～130 ℃ sterilization 10～30s of walnut beverage;
Can; Sealing;
Re-pasteurization;
110 ℃～125 ℃ of described re-pasteurization temperature, time 10～30min; Preferred 116 ℃～118 ℃, time 17～19min.
The present invention also comprises the pattern walnut beverage product by above-mentioned technique preparation.
Advantage of the present invention is: take walnut kernel as primary raw material, be equipped with respectively red date, lily, ginkgo leaf and ground coffee are made the pattern walnut beverage, both kept the walnut drink nutritious, the characteristic of brain tonic and intelligence development, having again coffee refreshes oneself, brain tonic, the characteristics that leisure stimulates, formed by multiple nutritional components and trace element, has tonifying speen and tonifying kidney, the moistening lung function such as nourish heart, can prevent again generation and the development of the diseases such as cardiovascular and the cerebrovascular, long-term drinking can improve the health, intelligence development is lengthened the life, and avoids simultaneously coffee for drinking to produce palpitaition, insomnia, headache, the bad reactions such as habituation.The technology of the present invention route is rationally advanced, and simple and direct practicality is easy to promote, and has preferably economic and social benefit.
The specific embodiment
Embodiment 1
Pattern walnut beverage preparation method of the present invention is as follows:
The preparation of walnut slurries:
Select that quality is full, meat milky walnut kernel, reject go rotten, damage by worms, kernel and other foreign matter that shrivelled, the oxidation oyster loses, with pure water the walnut kernel of choosing is rinsed well, remove silt, outer skin and other impurity; Walnut kernel after cleaning drains, and utilizes manual method or mechanical means that walnut kernel is peeled; Walnut kernel immersion treatment after the decortication, the abundant rehydration of walnut kernel is expanded, organization softening, walnut kernel after the rehydration carries out defibrination and processes the stripping that is conducive to the walnut cellular content, for preventing the brown stain of walnut slurries, defibrination limit, limit adds 55 ℃ the hot water that contains antioxidant, and amount of water is 4 times of walnut kernel gross weight, and oxidation preventive content is in the described hot water: sodium pyrophosphate 0.5 ‰, sodium sulfite 1.5 ‰, MgCl
20.02 ‰, Cys 0.1 ‰; Filter to such an extent that the walnut slurries are for subsequent use behind the defibrination;
Allotment: the walnut slurries and the auxiliary material that prepare are mixed, and the control temperature stirs at 40 ℃, enters surge tank after the colloid mill refinement;
Described auxiliary material percentage by weight is: beta-schardinger dextrin-0.2%, sucrose ester 0.25%, ethyl maltol 0.005%, tween 0.5%, sodium phosphate trimer 0.30%, Sodium Caseinate 0.01%, sodium iso-vc 0.02%, sucrose 5%;
Homogeneous: homogenizing temperature is 50 ℃, and pressure is 60Mpa, and homogeneous 2 times, drop temperature are controlled at below 70 ℃;
Sterilization: sterilization is 110 ℃ of sterilization 30s of walnut beverage;
Can; Sealing;
Re-pasteurization: 116 ℃ of temperature, time 19min.
Embodiment 2
Pattern walnut beverage preparation method of the present invention is as follows:
The preparation of walnut slurries:
Select that quality is full, meat milky walnut kernel, reject go rotten, damage by worms, kernel and other foreign matter that shrivelled, the oxidation oyster loses, with pure water the walnut kernel of choosing is rinsed well, remove silt, outer skin and other impurity; Walnut kernel after cleaning drains, and carries out microwave baking, and to the walnut kernel color burn, walnut kernel kind skin begins to come off and stops baking, utilizes manual method or mechanical means that walnut kernel is peeled, aobvious milk yellow walnut kernel; Walnut kernel immersion treatment after the decortication, the abundant rehydration of walnut kernel is expanded, organization softening, walnut kernel after the rehydration carries out defibrination and processes the stripping that is conducive to the walnut cellular content, for preventing the brown stain of walnut slurries, defibrination limit, limit adds 70 ℃ the hot water that contains antioxidant, and amount of water is 5 times of walnut kernel gross weight, and oxidation preventive content is in the described hot water: sodium pyrophosphate 2.0 ‰, sodium sulfite 1.2 ‰, MgCl
20.03 ‰, Cys 0.2 ‰; Filter to such an extent that the walnut slurries are for subsequent use behind the defibrination;
Allotment: the walnut slurries and the auxiliary material that prepare are mixed, and the control temperature stirs at 45 ℃, enters surge tank after the colloid mill refinement;
Described auxiliary material percentage by weight is: beta-schardinger dextrin-0.5%, sucrose ester 0.20%, ethyl maltol 0.010%, tween 1.0%, sodium phosphate trimer 0.20%, Sodium Caseinate 0.01%, sodium iso-vc 0.02%, sucrose 7%, citric acid 0.10%;
Homogeneous: homogenizing temperature is 55 ℃, and pressure is 45Mpa, and homogeneous 2 times, drop temperature are controlled at below 75 ℃;
Sterilization: sterilization is 120 ℃ of sterilization 15s of walnut beverage;
Can; Sealing;
Re-pasteurization: 118 ℃ of temperature, time 17min.
Embodiment 3
Pattern walnut beverage preparation method of the present invention is as follows:
The jujube juice preparation:
Select red date, removal of impurities cleans up, and drains; Red date after draining carries out microwave baking, roasting splits to aromatic strongly fragrant, the fructus corni of jujube, and red date cell wall rupture after the baking is conducive to dissolution of cellular content, and produces many fragrance components in the bake process; Red date after the baking is put into digester, adds the pure water of 12 times of red date weight, is warming up to 95 ℃ and extracts 5 hours, then be cooled to 35～55 ℃, add mass fraction in the digester and be 0.015% pectase, insulation enzymolysis 2 hours is with the soluble solid in the abundant extraction red date; Filter behind the enzymolysis, get jujube juice for subsequent use;
The preparation of walnut slurries:
Select that quality is full, meat milky walnut kernel, reject go rotten, damage by worms, kernel and other foreign matter that shrivelled, the oxidation oyster loses, with pure water the walnut kernel of choosing is rinsed well, remove silt, outer skin and other impurity; Walnut kernel after cleaning drains, and utilizes manual method or mechanical means that walnut kernel is peeled; Walnut kernel immersion treatment after the decortication, the abundant rehydration of walnut kernel is expanded, organization softening, walnut kernel after the rehydration carries out defibrination and processes the stripping that is conducive to the walnut cellular content, for preventing the brown stain of walnut slurries, defibrination limit, limit adds 85 ℃ the hot water that contains antioxidant, and amount of water is 6 times of walnut kernel gross weight, and oxidation preventive content is in the described hot water: sodium pyrophosphate 2.5 ‰, sodium sulfite 0.5 ‰, MgCl
20.05 ‰, Cys 0.5 ‰; Filter to such an extent that the walnut slurries are for subsequent use behind the defibrination;
Allotment: the jujube juice for preparing is mixed with the walnut slurries, add auxiliary material again, the control temperature stirs at 50 ℃, enters surge tank after the colloid mill refinement;
Described jujube juice, walnut slurries ratio of weight and number are 10: 50;
Described auxiliary material percentage by weight is: beta-schardinger dextrin-0.8%, sucrose ester 0.15%, ethyl maltol 0.005%, tween 1.5%, sodium phosphate trimer 0.15%, Sodium Caseinate 0.01%, sodium iso-vc 0.01%, sucrose 7%;
Homogeneous: homogenizing temperature is 50 ℃, and pressure is 40Mpa, and homogeneous 2 times, drop temperature are controlled at below 75 ℃;
Sterilization: be 130 ℃ of sterilization 10s of walnut beverage;
Can; Sealing;
Re-pasteurization: 110 ℃ of temperature, time 30min.
Embodiment 4
Pattern walnut beverage preparation method of the present invention is as follows:
The jujube juice preparation:
Select red date, removal of impurities cleans up, and drains; Red date after draining carries out microwave baking, roasting splits to aromatic strongly fragrant, the fructus corni of jujube, and red date cell wall rupture after the baking is conducive to dissolution of cellular content, and produces many fragrance components in the bake process; Red date after the baking is put into digester, adds the pure water of 10 times of red date weight, is warming up to 90 ℃ and extracts 8 hours, then be cooled to 40 ℃, add mass fraction in the digester and be 0.010% pectase, insulation enzymolysis 3 hours is with the soluble solid in the abundant extraction red date; Filter behind the enzymolysis, get jujube juice for subsequent use;
The preparation of walnut slurries:
Select that quality is full, meat milky walnut kernel, reject go rotten, damage by worms, kernel and other foreign matter that shrivelled, the oxidation oyster loses, with pure water the walnut kernel of choosing is rinsed well, remove silt, outer skin and other impurity; Walnut kernel after cleaning drains, and utilizes manual method or mechanical means that walnut kernel is peeled; Walnut kernel immersion treatment after the decortication, the abundant rehydration of walnut kernel is expanded, organization softening, walnut kernel after the rehydration carries out defibrination and processes the stripping that is conducive to the walnut cellular content, for preventing the brown stain of walnut slurries, defibrination limit, limit adds 60 ℃ the hot water that contains antioxidant, and amount of water is 5 times of walnut kernel gross weight, and oxidation preventive content is in the described hot water: sodium pyrophosphate 1.0 ‰, sodium sulfite 0.8 ‰, MgCl
20.03 ‰, Cys 0.2 ‰; Filter to such an extent that the walnut slurries are for subsequent use behind the defibrination;
Allotment:
The jujube juice for preparing is mixed with the walnut slurries, add auxiliary material again, the control temperature stirs at 45 ℃, enters surge tank after the colloid mill refinement;
Described jujube juice, walnut slurries ratio of weight and number are 1: 80;
Described auxiliary material percentage by weight is: beta-schardinger dextrin-0.5%, sucrose ester 0.20%, ethyl maltol 0.010%, tween 1.2%, sodium phosphate trimer 0.20%, Sodium Caseinate 0.01%, sodium iso-vc 0.015%, sucrose 6%;
Homogeneous: homogenizing temperature is 55 ℃, and pressure is 55Mpa, and homogeneous 2 times, drop temperature are controlled at below 70 ℃;
Sterilization: be 125 ℃ of sterilization 10s of walnut beverage.
Can; Sealing;
Re-pasteurization: 125 ℃ of temperature, time 10min.
Embodiment 5
Pattern walnut beverage preparation method of the present invention is as follows:
The preparation of walnut slurries:
Select that quality is full, meat milky walnut kernel, reject go rotten, damage by worms, kernel and other foreign matter that shrivelled, the oxidation oyster loses, with pure water the walnut kernel of choosing is rinsed well, remove silt, outer skin and other impurity; Walnut kernel after cleaning drains, and utilizes manual method or mechanical means that walnut kernel is peeled; Walnut kernel immersion treatment after the decortication, the abundant rehydration of walnut kernel is expanded, organization softening, walnut kernel after the rehydration carries out defibrination and processes the stripping that is conducive to the walnut cellular content, for preventing the brown stain of walnut slurries, defibrination limit, limit adds 55 ℃ the hot water that contains antioxidant, and amount of water is 4 times of walnut kernel gross weight, and oxidation preventive content is in the described hot water: sodium pyrophosphate 0.5 ‰, sodium sulfite 1.5 ‰, MgCl
20.02 ‰, Cys 0.1 ‰; Filter to such an extent that the walnut slurries are for subsequent use behind the defibrination;
The preparation of lily slurries:
New fresh lily bulb is delaminated, selected, remove mashed sheet, the stem root and stem of certain plants and other impurity, pour in the clear water reserviors and clean, remove silt, water pouring flushing is clean again after picking up; The lily of cleaning is added colour protecting liquid protect look, colour protecting liquid is 0.08% citric acid and 0.1% Na
2SO
3Mixed solution; Protect lily behind the look 5min that in containing 0.1% citric acid solution, precooks, killing enzyme intrinsic in the lily, to lily bright transparent till, cool off for subsequent use; The lily behind the enzyme of will going out adds the pure water making beating of 5 times of lily gross weights, enters the colloid mill fine grinding after the making beating, gets the lily slurries; Add AMS in the lily slurries of handling well and carry out enzymolysis processing, the AMS addition is 0.1% of lily slurries gross weight, and hydrolysis temperature is 35 ℃, and the time is 2h, then is warming up to 70 ℃ of enzymes that go out and processes, and the lily dope filtration behind the enzyme that goes out is for subsequent use;
Allotment:
The walnut slurries that prepare are mixed with the lily slurries, add auxiliary material again, the control temperature stirs at 40 ℃, enters surge tank after the colloid mill refinement;
Described walnut slurries and lily slurry weight portion rate are 60: 20;
Described auxiliary material percentage by weight is: beta-schardinger dextrin-0.2%, sucrose ester 0.25%, ethyl maltol 0.005%, tween 0.5%, sodium phosphate trimer 0.30%, Sodium Caseinate 0.01%, sodium iso-vc 0.02%, sucrose 5%;
Homogeneous: homogenizing temperature is 50 ℃, and pressure is 40Mpa, and homogeneous 2 times, drop temperature are controlled at below 75 ℃;
Sterilization: be 110 ℃ of sterilization 30s of walnut beverage;
Can; Sealing;
Re-pasteurization: 116 ℃ of temperature, time 19min.
Embodiment 6
Pattern walnut beverage preparation method of the present invention is as follows:
The preparation of walnut slurries:
Select that quality is full, meat milky walnut kernel, reject go rotten, damage by worms, kernel and other foreign matter that shrivelled, the oxidation oyster loses, with pure water the walnut kernel of choosing is rinsed well, remove silt, outer skin and other impurity; Walnut kernel after cleaning drains, and utilizes manual method or mechanical means that walnut kernel is peeled; Walnut kernel immersion treatment after the decortication, the abundant rehydration of walnut kernel is expanded, organization softening, walnut kernel after the rehydration carries out defibrination and processes the stripping that is conducive to the walnut cellular content, for preventing the brown stain of walnut slurries, defibrination limit, limit adds 65 ℃ the hot water that contains antioxidant, and amount of water is 5 times of walnut kernel gross weight, and oxidation preventive content is in the described hot water: sodium pyrophosphate 2.0 ‰, sodium sulfite 1.0 ‰, MgCl
20.03 ‰, Cys 0.25 ‰; Filter to such an extent that the walnut slurries are for subsequent use behind the defibrination;
The preparation of lily slurries:
New fresh lily bulb is delaminated, selected, remove mashed sheet, the stem root and stem of certain plants and other impurity, pour in the clear water reserviors and clean, remove silt, water pouring flushing is clean again after picking up; The lily of cleaning is added colour protecting liquid protect look, colour protecting liquid is 0.12% citric acid and 0.06% Na
2SO
3Mixed solution; Protect lily behind the look 8min that in containing 0.1% citric acid solution, precooks, killing enzyme intrinsic in the lily, to lily bright transparent till, cool off for subsequent use; The lily behind the enzyme of will going out adds the pure water making beating of 8 times of lily gross weights, enters the colloid mill fine grinding after the making beating, gets the lily slurries; Add AMS in the lily slurries of handling well and carry out enzymolysis processing, the AMS addition is 0.3% of lily slurries gross weight, and hydrolysis temperature is 40 ℃, and the time is 2h, then is warming up to 70 ℃ of enzymes that go out and processes, and the lily dope filtration behind the enzyme that goes out is for subsequent use;
Allotment: the walnut slurries that prepare are mixed with the lily slurries, add auxiliary material again, the control temperature stirs at 40～45 ℃, enters surge tank after the colloid mill refinement;
Described walnut slurries, lily slurry weight portion rate are 50: 40;
Described auxiliary material percentage by weight is: beta-schardinger dextrin-0.5%, sucrose ester 0.20%, ethyl maltol 0.015%, tween 0.10%, sodium phosphate trimer 0.25%, Sodium Caseinate 0.01%%, sodium iso-vc 0.02%, sucrose 6%, citric acid 0.10%;
Homogeneous:
Described homogenizing temperature is 60 ℃, and pressure is 50Mpa, and homogeneous 2 times, drop temperature are controlled at below 70 ℃;
Sterilization: 120 ℃ of sterilization 20s of walnut beverage;
Can; Sealing;
Re-pasteurization: 118 ℃ of temperature, time 17min.
Embodiment 7
Pattern walnut beverage preparation method of the present invention is as follows:
The preparation of walnut slurries:
Select that quality is full, meat milky walnut kernel, reject go rotten, damage by worms, kernel and other foreign matter that shrivelled, the oxidation oyster loses, with pure water the walnut kernel of choosing is rinsed well, remove silt, outer skin and other impurity; Walnut kernel after cleaning drains, and utilizes manual method or mechanical means that walnut kernel is peeled; Walnut kernel immersion treatment after the decortication, the abundant rehydration of walnut kernel is expanded, organization softening, walnut kernel after the rehydration carries out defibrination and processes the stripping that is conducive to the walnut cellular content, for preventing the brown stain of walnut slurries, defibrination limit, limit adds 85 ℃ the hot water that contains antioxidant, and amount of water is 6 times of walnut kernel gross weight, and oxidation preventive content is in the described hot water: sodium pyrophosphate 2.5 ‰, sodium sulfite 0.5 ‰, MgCl
20.05 ‰, Cys 0.5 ‰; Filter to such an extent that the walnut slurries are for subsequent use behind the defibrination;
The preparation of ginkgo slurries:
Select ginkgo nut; Ginkgo nut put into first hot water blanching 3～4min of 85 ℃, clean with the clear water rinsing, to remove the noxious material such as hydrogen cyanide; Put and soak 6h in the clear water, defibrination after softening adds colour protecting liquid and protects look during defibrination, and colour protecting liquid is 0.08% citric acid and 0.05% Na
2SO
3Mixed solution; Adding AMS and protease carry out enzymolysis processing in the slurries of milled, the AMS addition is 0.5 of slurries gross weight, the protease addition is 0.02% of slurries gross weight, hydrolysis temperature is 50 ℃, time is 2h, then be warming up to 70 ℃ of enzymes that go out and process, filter to such an extent that the ginkgo slurries are for subsequent use behind the enzyme that goes out;
Allotment:
The walnut slurries that prepare are mixed with the ginkgo slurries, add auxiliary material, the control temperature stirs at 50 ℃, enters surge tank after the colloid mill refinement;
Described walnut slurries, ginkgo slurry weight portion rate are 50: 5;
Described auxiliary material percentage by weight is: beta-schardinger dextrin-0.8%, sucrose ester 0.15%, ethyl maltol 0.005%, tween 1.5%, sodium phosphate trimer 0.15%, Sodium Caseinate 0.01%, sodium iso-vc 0.01%, sucrose 7%;
Homogeneous:
Described homogenizing temperature is 50 ℃, and pressure is 55Mpa, and homogeneous 2 times, drop temperature are controlled at below 75 ℃;
Sterilization: be 130 ℃ of sterilization 10s of walnut beverage;
Can; Sealing;
Re-pasteurization: 110 ℃ of temperature, time 30min.
Embodiment 8
Pattern walnut beverage preparation method of the present invention is as follows:
The preparation of walnut slurries:
Select that quality is full, meat milky walnut kernel, reject go rotten, damage by worms, kernel and other foreign matter that shrivelled, the oxidation oyster loses, with pure water the walnut kernel of choosing is rinsed well, remove silt, outer skin and other impurity; Walnut kernel after cleaning drains, and utilizes manual method or mechanical means that walnut kernel is peeled; Walnut kernel immersion treatment after the decortication, the abundant rehydration of walnut kernel is expanded, organization softening, walnut kernel after the rehydration carries out defibrination and processes the stripping that is conducive to the walnut cellular content, for preventing the brown stain of walnut slurries, defibrination limit, limit adds 70 ℃ the hot water that contains antioxidant, and amount of water is 5 times of walnut kernel gross weight, and oxidation preventive content is in the described hot water: sodium pyrophosphate 2.0 ‰, sodium sulfite 1.2 ‰, MgCl
20.03 ‰, Cys 0.2 ‰; Filter to such an extent that the walnut slurries are for subsequent use behind the defibrination;
The preparation of ginkgo slurries:
Select ginkgo nut; Ginkgo nut put into first hot water blanching 2～3min of 95 ℃, clean with the clear water rinsing, to remove the noxious material such as hydrogen cyanide; Put and soak 10h in the clear water, defibrination after softening adds colour protecting liquid and protects look during defibrination, and colour protecting liquid is 0.15% citric acid and 0.1% Na
2SO
3Mixed solution; Adding AMS and protease carry out enzymolysis processing in the slurries of milled, the AMS addition is 0.8% of slurries gross weight, the protease addition is 0.01% of slurries gross weight, hydrolysis temperature is 45 ℃, time is 3h, then be warming up to 70 ℃ of enzymes that go out and process, filter to such an extent that the ginkgo slurries are for subsequent use behind the enzyme that goes out;
Allotment: the walnut slurries that prepare are mixed with the ginkgo slurries, add auxiliary material, the control temperature stirs at 45 ℃, enters surge tank after the colloid mill refinement;
Described walnut slurries, ginkgo slurry weight portion rate are 60: 5;
Described auxiliary material percentage by weight is: beta-schardinger dextrin-0.5%, sucrose ester 0.20%, ethyl maltol 0.010%, tween 1.0%, sodium phosphate trimer 0.20%, Sodium Caseinate 0.01%, sodium iso-vc 0.02%, sucrose 7%;
Homogeneous: homogenizing temperature is 60 ℃, and pressure is 60Mpa, and homogeneous 2 times, drop temperature are controlled at below 75 ℃;
Sterilization: be 120 ℃ of sterilization 15s of walnut beverage;
Can; Sealing;
Re-pasteurization: 125 ℃ of temperature, time 10min.
Embodiment 9
Pattern walnut beverage preparation method of the present invention is as follows:
The preparation of walnut slurries:
Select that quality is full, meat milky walnut kernel, reject go rotten, damage by worms, kernel and other foreign matter that shrivelled, the oxidation oyster loses, with pure water the walnut kernel of choosing is rinsed well, remove silt, outer skin and other impurity; Walnut kernel after cleaning drains, and utilizes manual method or mechanical means that walnut kernel is peeled; Walnut kernel immersion treatment after the decortication, the abundant rehydration of walnut kernel is expanded, organization softening, walnut kernel after the rehydration carries out defibrination and processes the stripping that is conducive to the walnut cellular content, for preventing the brown stain of walnut slurries, defibrination limit, limit adds 65 ℃ the hot water that contains antioxidant, and amount of water is 5 times of walnut kernel gross weight, and oxidation preventive content is in the described hot water: sodium pyrophosphate 2.0 ‰, sodium sulfite 1.0 ‰, MgCl
20.03 ‰, Cys 0.25 ‰; Filter to such an extent that the walnut slurries are for subsequent use behind the defibrination;
Allotment: the walnut slurries with preparing, mix with ground coffee, add auxiliary material, the control temperature stirs at 40～50 ℃, enters surge tank after the colloid mill refinement;
Described walnut slurries and ground coffee ratio of weight and number are 30: 1;
Described auxiliary material percentage by weight is: beta-schardinger dextrin-0.5%, sucrose ester 0.20%, ethyl maltol 0.015%, tween 0.10%, sodium phosphate trimer 0.25%, Sodium Caseinate 0.01%%, sodium iso-vc 0.02%, sucrose 6%;
Homogeneous: homogenizing temperature is 55 ℃, and pressure is 50Mpa, and homogeneous 2 times, drop temperature are controlled at below 70 ℃;
Sterilization: be 120 ℃ of sterilization 20s of walnut beverage;
Can; Sealing;
Re-pasteurization: 116 ℃ of temperature, time 19min.
Claims (7)
1. a pattern walnut beverage production technology is characterized in that, production technology is:
Walnut slurries preparations: select that quality is full, meat milky walnut kernel, reject go rotten, damage by worms, kernel and other foreign matter that shrivelled, the oxidation oyster loses, with pure water the walnut kernel of choosing is rinsed well, remove silt, outer skin and other impurity; Walnut kernel after cleaning drains, and utilizes manual method or mechanical means that walnut kernel is peeled; Walnut kernel immersion treatment after the decortication, the abundant rehydration of walnut kernel is expanded, organization softening, walnut kernel after the rehydration carries out defibrination and processes the stripping that is conducive to the walnut cellular content, for preventing the brown stain of walnut slurries, defibrination limit, limit adds 55～85 ℃ the hot water that contains antioxidant, amount of water is 4～6 times of walnut kernel gross weight, and oxidation preventive content is in the described hot water: sodium pyrophosphate 0.5 ‰～2.5 ‰, sodium sulfite 0.5 ‰～1.5 ‰, MgCl2 0.02 ‰～0.05 ‰, Cys 0.1 ‰～0.5 ‰; Filter to get the walnut slurries behind the defibrination, for subsequent use;
Allotment: described walnut slurries and the auxiliary material that will prepare of being allocated as mixes, and the control temperature stirs at 40～50 ℃, enters surge tank after the colloid mill refinement;
Described auxiliary material percentage by weight is: beta-schardinger dextrin-0.2%～0.8%, sucrose ester 0.15%～0.25%, ethyl maltol 0.005%～0.015%, tween 0.5%～1.5%, sodium phosphate trimer 0.15%～0.30%, Sodium Caseinate 0.01%～0.02%, sodium iso-vc 0.01%～0.02%, sucrose 5%～7%;
Homogeneous: described homogenizing temperature is 50～60 ℃, and pressure is 40～60Mpa, and homogeneous 2 times, drop temperature are controlled at below 75 ℃;
Sterilization: described sterilization is 110 ℃～130 ℃ sterilization 10～30s of walnut beverage;
Can; Sealing;
Re-pasteurization; 110 ℃～125 ℃ of described re-pasteurization temperature, time 10～30min.
2. pattern walnut beverage production technology according to claim 1 is characterized in that:
The described jujube juice that will prepare that is allocated as mixes with the walnut slurries, adds auxiliary material again, and the control temperature stirs at 40～50 ℃, enters surge tank after the colloid mill refinement;
Described jujube juice and walnut slurries ratio of weight and number are 1～10: 50～80;
Described jujube juice preparation method is: select red date, removal of impurities cleans up, and drains; Red date after draining carries out microwave baking, roasting splits to aromatic strongly fragrant, the fructus corni of jujube, and red date cell wall rupture after the baking is conducive to dissolution of cellular content, and produces many fragrance components in the bake process; Red date after the baking is put into digester, the pure water that adds 8～12 times of red date weight, being warming up to 85～95 ℃ extracted 5～10 hours, then be cooled to 35～55 ℃, add mass fraction in the digester and be 0.005%～0.015% pectase, insulation enzymolysis 2～3 hours is with the soluble solid in the abundant extraction red date; Filter behind the enzymolysis, get jujube juice for subsequent use.
3. pattern walnut beverage production technology according to claim 1 is characterized in that:
The described walnut slurries that will prepare that are allocated as mix with the lily slurries, add auxiliary material again, and the control temperature stirs at 40～50 ℃, enters surge tank after the colloid mill refinement;
Described walnut slurries and lily slurry weight portion rate are 50～80: 10～40
Described lily slurries preparation method is: new fresh lily bulb is delaminated, selected, remove mashed sheet, the stem root and stem of certain plants and other impurity, pour in the clear water reserviors and clean, remove silt, water pouring flushing is clean again after picking up; The lily of cleaning is added colour protecting liquid protect look, colour protecting liquid is 0.08%～0.15% citric acid and 0.05%～0.1% Na
2SO
3Mixed solution; Protect lily behind the look 5～10min that in containing 0.1% citric acid solution, precooks, killing enzyme intrinsic in the lily, to lily bright transparent till, cool off for subsequent use; The lily behind the enzyme of will going out adds the pure water making beating of 5～10 times of lily gross weights, enters the colloid mill fine grinding after the making beating, gets the lily slurries; Add AMS in the lily slurries of handling well and carry out enzymolysis processing, the AMS addition is 0.1%～0.5% of lily slurries gross weight, and hydrolysis temperature is 35～50 ℃, and the time is 1～2h, then be warming up to 70 ℃ of enzymes that go out and process, the lily dope filtration behind the enzyme that goes out is for subsequent use.
4. pattern walnut beverage production technology according to claim 1 is characterized in that:
The described walnut slurries that will prepare that are allocated as mix with ginkgo ginkgo slurries, add auxiliary material again, and the control temperature stirs at 40～50 ℃, enters surge tank after the colloid mill refinement;
Described walnut slurries and ginkgo slurry weight portion rate are 50～80: 1～5;
Described ginkgo slurries preparation method: select ginkgo nut; Ginkgo nut put into first hot water blanching 2～4min of 85 ℃～95 ℃, clean with the clear water rinsing, to remove the noxious material such as hydrogen cyanide; Put and soak 2～12h in the clear water, defibrination after softening adds colour protecting liquid and protects look during defibrination, and colour protecting liquid is 0.08%～0.15% citric acid and 0.05%～0.1% Na
2SO
3Mixed solution; Adding AMS and protease carry out enzymolysis processing in the slurries of milled, the AMS addition is 0.1%～1% of slurries gross weight, the protease addition is 0.01%～0.05% of slurries gross weight, hydrolysis temperature is 35～50 ℃, time is 1～3h, then be warming up to 70 ℃ of enzymes that go out and process, filter to such an extent that the ginkgo slurries are for subsequent use behind the enzyme that goes out.
5. pattern walnut beverage production technology according to claim 1 is characterized in that:
The described walnut slurries that will prepare that are allocated as mix with ground coffee, add auxiliary material again, and the control temperature stirs at 40～50 ℃, enters surge tank after the colloid mill refinement;
Described walnut slurries and ground coffee ratio of weight and number are 20～30: 1.
6. pattern walnut beverage production technology according to claim 1, it is characterized in that: described re-pasteurization temperature is 116 ℃～118 ℃, time 17～19min.
7. pattern walnut beverage is characterized in that according to claim 1 making to 6 arbitrary described production technologies.
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| CN201110217100.6A CN102894092A (en) | 2011-07-29 | 2011-07-29 | A series of walnut milk beverages and preparation process thereof |
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| CN201110217100.6A CN102894092A (en) | 2011-07-29 | 2011-07-29 | A series of walnut milk beverages and preparation process thereof |
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| CN104138005A (en) * | 2013-09-25 | 2014-11-12 | 苏州启翔生物技术有限公司 | Lily health care drink and preparation method thereof |
| CN104188009A (en) * | 2014-06-26 | 2014-12-10 | 天津美森科技有限公司 | Ginkgo walnut peanut drink and preparation method thereof |
| CN104738185A (en) * | 2014-10-21 | 2015-07-01 | 广州王老吉大健康产业有限公司 | Novel walnut milk beverage and preparation method thereof |
| CN107960473A (en) * | 2017-11-23 | 2018-04-27 | 甘肃省徽县雅龙银杏产业开发有限责任公司 | A kind of beverage product of composition containing ginkgo fruit stone peach and preparation method thereof |
| CN110122582A (en) * | 2019-06-12 | 2019-08-16 | 安徽希哆鲜核饮品股份有限公司 | Intelligence development cerebrum tonifying walnut drink and its production technology |
| CN110447745A (en) * | 2019-08-19 | 2019-11-15 | 上海鸿鹰贸易有限公司 | A kind of walnut pulp and preparation method thereof for garland coffee |
| CN110583785A (en) * | 2019-10-22 | 2019-12-20 | 河北养元智汇饮品股份有限公司 | Walnut coffee milk and preparation method thereof |
| CN111919893A (en) * | 2020-08-04 | 2020-11-13 | 云南省林业和草原科学院 | Preparation method of ginger juice walnut milk |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104138005A (en) * | 2013-09-25 | 2014-11-12 | 苏州启翔生物技术有限公司 | Lily health care drink and preparation method thereof |
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| CN104188009A (en) * | 2014-06-26 | 2014-12-10 | 天津美森科技有限公司 | Ginkgo walnut peanut drink and preparation method thereof |
| CN104738185A (en) * | 2014-10-21 | 2015-07-01 | 广州王老吉大健康产业有限公司 | Novel walnut milk beverage and preparation method thereof |
| CN107960473A (en) * | 2017-11-23 | 2018-04-27 | 甘肃省徽县雅龙银杏产业开发有限责任公司 | A kind of beverage product of composition containing ginkgo fruit stone peach and preparation method thereof |
| CN110122582A (en) * | 2019-06-12 | 2019-08-16 | 安徽希哆鲜核饮品股份有限公司 | Intelligence development cerebrum tonifying walnut drink and its production technology |
| CN110447745A (en) * | 2019-08-19 | 2019-11-15 | 上海鸿鹰贸易有限公司 | A kind of walnut pulp and preparation method thereof for garland coffee |
| CN110583785A (en) * | 2019-10-22 | 2019-12-20 | 河北养元智汇饮品股份有限公司 | Walnut coffee milk and preparation method thereof |
| CN111919893A (en) * | 2020-08-04 | 2020-11-13 | 云南省林业和草原科学院 | Preparation method of ginger juice walnut milk |
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