CN1028955C - Method for preparing walnut milk tea - Google Patents

Abstract

The present invention relates to a method for preparing a natural plant beverage by processing walnuts used as principal raw materials, which is characterized in that walnut kernels are peeled by a drying method or a scalding method, the immersion, the jordaning and the filtration of the peeled walnut kernels are carried out by water, and then, sugar and an emulsifying agent are added to carry out compounding; walnut milk tea is manufactured by procedures, such as high-pressure homogeneity, high-pressure sterilization, etc. The walnut milk tea manufactured by the method is a natural plant milk beverage which does not contain CO2, essence and a preservative agent, and simultaneously, does not destroy the original nutritional ingredients of the walnuts to keep the specific flavour of the walnut milk tea.

Description

Method for preparing walnut milk tea

The present invention relates to a kind of is primary raw material with the walnut, through being processed into the preparation method of natural plants milk beverage.

Walnut contains rich nutrient contents, various nutrients such as plant fat, proteins,vitamins,minerals.According to the record of documents such as Compendium of Material Medica, " dietetic materia medica ", walnut is " food and medicine consangunity ".Traditional food therapy theory thinks that walnut is sweet in flavor and warm in property, has replenishing kidney, strengthening waist for nourishing strong product, the Dingchuan ease constipation, effects such as qualcomm meridian, profit blood vessels black beard and hair medically are used for the treatment of and suffer from a deficiency of the kidney, waist knee crymodynia, chronic cough of deficiency lung, the frequent micturition seminal emission, stone in urinary system, brain tonic, to neurasthenia, disease such as dizzy, forgetful has remarkable effect.Modern nutriology man's viewpoint, walnut contain the nutrient of multiple human body needs, and be extremely helpful to the health of human body.Its main component is a glyceryl linoleate, is mixed with a small amount of leukotrienes and olein.Every 100g walnut kernel contains egg matter 15.4 grams, and fat content 63 grams, carbohydrate content are 10 grams, and content of ashes is 1.7 grams, and moisture content 3-4 gram contains vitaminB10 .3mg, VB ₂0.16mg, V _PP17mg, carrotene 0.17mg, calcium 119mg, phosphorus 386mg, iron 3.5mg also contains V _A, V _C, V _EDeng.Walnut in China cultivation area extensively, aboundresources, but only export or be used for the auxiliary material of other food of food industry processing at present at home and abroad on the market as raw material on a small quantity.With the walnut is that the food that primary raw material is developed is well developed as yet.Main cause be because natural nucleus peach kernel outsourcing kind skin have a kind of be difficult for by the people accept if astringent taste is very difficult and plant skin in large-scale production with the kernel disengaging.

The objective of the invention is to develop a kind of new technology of producing the walnut breast, the walnut breast that comes out with this processes is a kind of CO that do not contain ₂Gas does not add essence and anticorrisive agent, is high purport not destroy or to destroy less the original nutrient of walnut simultaneously, keeps the natural plants milk beverage of its distinctive local flavor.

The basic principle that the walnut breast is produced is exactly nutritive value and the functional characteristic according to walnut protein, through certain processing, and lipid effect and a kind of " the protein-oil matter " that forms, " protein-lecithin ", " protein-oil fat-lecithin " ternary lipoprotein association body, its character requirement is similar to crude milk.

Walnut breast production technology basic process comprises: pretreatment of raw material → take off steps such as kind of skin → immersions, defibrination → screenings separation → modulation → homogeneous, sterilization, wherein the most important thing is to take off kind of skin and homogeneous, each step of showing process route is described in detail as follows:

1. the preliminary treatment of raw material: walnut has three layers of skin protection kernel, and outermost layer is rascal (an extraneous skin).The second layer is that endocarp is wooden shell, can adopt mechanical or manual fragmentation to shell, and the rate that goes out of walnut kernel is generally 32-50%; Select that quality is full, meat milky walnut kernel, reject go rotten, damage by worms, shrivelled, kernel and other foreign matter that the oxidation oyster loses, with running water the walnut kernel of choosing is rinsed well, remove silt, outer skin and other impurity.

2. walnut kernel peeling: walnut kernel is after the fragmentation that shells, mostly be irregular bulk, complete person's class sphere, synthetic by two lobe kind benevolence, the many ditches of shrinkage are uneven, surrounded by the kind skin of one deck sepia film shape (the 3rd layer of skin), peel kind of skin side off and show the milky cotyledon, walnut kernel is lightly seasoned, rich oil matter, and plants the skin puckery, is difficult for being accepted by people.The main source of general plant edible part astringent taste is a vegetable tannin, be the macromolecular multi-component amphyl in tannin chemically, be easy to oxidation, be easy to and the metal ion reaction generates the brown-black material, belong to Polyphenols, in order to keep the color and the stability of " walnut breast " product, the method for design walnut kernel peeling can adopt water seaoning or seasoning in technological design.

A: pneumatic conveying drying method: walnut kernel is put into hot air drier bake, temperature range is between 110 ℃-125 ℃, and the time is 2-3 hour, and dehydration of its kind skin and pulp are broken away from, and takes out the back cooling, rubs crust with the hands with artificial or peeling machine again, shows the milk yellow walnut kernel.

B: water seaoning: will select clean walnut kernel and pour in the boiling water (80 ℃-90 ℃), blanching 10-30 minute, (can add the 5-10% dietary alkali) with artificial or machinery decortication, showed the milk yellow meat again with after the clear water flushing.

3. immersion walnut kernel: adopt immersions of purifying waste water, the walnut kernel suction is expanded moisten, defibrination, the ratio of walnut kernel and water is 1: 2, soak time 20-24 hour, changed water one time every 5-6 hour, note removing impurity such as bad benevolence when changing water.

4. defibrination: soak the back and use emery wheel mill corase grind, during defibrination walnut kernel and 3-5 times of water are added simultaneously, be milled to when being even pulpous state and use colloid mill to finish grind, add 1% sodium sulfite liquid during correct grinding and protect look, prevent brown stain, filter when waiting to be milled to even emulsion.

5. filter: adopt 160 orders-200 eye mesh screen to filter, adjust pH7.0-9.0 and filter, purpose is to remove walnut slag crude fibre, is convenient to back operation processing, guarantees product quality.

6. allotment: add sugar in the emulsus magma after filtration as auxiliary material, auxiliary material need add low amounts of water earlier and stir, and then mixes with magma, and auxiliary material can play the purpose of improving into taste, enhancing nutritional labeling, raising digestibility, keeping product stability.

7. the emulsion stability that keeps the walnut breast: to the basic demand of walnut breast, be to make its ingredient: grease, protein, moisture content, interpolation auxiliary material etc. have more firm binding ability, form the milk shape liquid of homogeneous.Work in-process also must be by high-pressure homogeneous processing except that requiring defibrination all thin, make material by high pressure homogenisers at 300Kg-600Kg/cm ²Play expanded, impact, shear action under the effect of pressure, be dispersed in the water with the protein that reaches sex change and grease, auxiliary material etc.

At the 1-5 micrometer range, help preventing product fat floating and protein body coagulation by the granularity after high-pressure homogeneous.

For keeping the emulsion good stable, before homogeneous, also must add the food emulsifying agent of 0.1-0.5%.Can is in the bottle that 250ml cleans respectively with the breast of the walnut behind the homogeneous, and capping is used the sterilization of steam pressure cooker, at 1-1.5Kg/cm ²Under the pressure, sterilized 30-40 minute, purpose is to reach disposable bactericidal, and the product storage life was reached more than half a year.Bottled walnut breast after the sterilization carries out segmentation cooling, cools off with 50 ℃-60 ℃ warm water earlier, is chilled to normal temperature, also can cools off naturally with 20-30 ℃ cold water again.

" walnut breast " every detection index with the inventive method preparation:

1. concentration: (solid content percentage concentration) 10.3%

2. organoleptic indicator:

(table is seen the literary composition back)

4. analysis of amino acids result

Instrument is the 835-50 of a Hitachi type amino-acid analyzer

Last column volume: 50 microlitre diluted concentration: 632.76Mg/50Ml

(table is seen the literary composition back)

Embodiment 1

Select no insect bite, walnut 1000 grams that no oyster loses, hand-crushed is shelled, get 400 gram walnut kernel, place in the hot air drier and bake, temperature is taken out cooling 100-115 ℃ of scope after two hours, rubbing peeling by hand, walnut kernel after will peeling was again soaked 10-12 hour, taking-up is with the emery wheel defibrination, is even emulsus and puts into colloid mill and finish grind, and filter with the 160-200 eye mesh screen correct grinding back, get emulsion and 6-7% white granulated sugar, with the allotment of 0.2% food emulsifying agent polyoxyethylene sorbitol acid anhydride list hard acid ester, more deployed emulsion is put into the high pressure homogenizer miniaturization, homogenization pressure is 400-600Kg/cm ², the steam pressure cooker to be put in the bottling of the emulsion after the emulsification sterilized, steam pressure is 1Kg/cm ², sterilization time is 20-30 minute, cooling is placed, and does not have precipitation, and no layering, mouthfeel is light tasty and refreshing like the cow's milk local flavor, and has the special local flavor of walnut, and it is aqueous to be creamy white

Implement 2

Get walnut kernel 400 grams, with boiling water (80 ℃-90 ℃) after blanching 10-20 minute, with decortication by hand after the cold water flush, protect look with 0.3% salt, soak 10-12 hour defibrination after the rinsing,, get emulsion and put correct grinding in the colloid mill dope filtration 160-200 mesh sieve, emulsion behind the correct grinding is allocated 6-8% white granulated sugar and 0.3% polyoxy second pears alcohol acid anhydride monoleate, deployed walnut breast is put into high pressure homogenizer emulsification, and homogenization pressure is 400Kg/cm ², with the bottling of the emulsion after the emulsification, put into the sterilization of steam pressure cooker, steam pressure is 1.5Kg/cm ², sterilization time 20-30 minute, after the cooling, the finished product milk liquid that is creamy white, free from admixture, mouthfeel walnut frankincense, free from extraneous odour.

Implement 3

Get walnut kernel 1000 grams, hand-crushed is shelled, get 400 gram walnut kernel, after soaking 10-20 minute with alkali lye 5%, use cold water flush, with the manual peeling of hairbrush, add clear water after the peeling and soaked 10-12 hour, with emery wheel mill corase grind, defibrination water 3-5 doubly again, after being uniform emulsion, put into colloid mill again and finish grind, filter with the 160-200 mesh sieve correct grinding back, gets emulsion allotment 6-7% white granulated sugar and 0.5% food emulsifying agent sucrose fatty ester, again deployed emulsion is put into the high pressure homogenizer miniaturization, homogenization pressure is 500Kg/cm ², the steam pressure cooker to be put in the bottling of the emulsion after the emulsification sterilized, steam pressure is 1-1.5Kg/cm ², sterilization time 20-30 minute.Finished product does not have layering, free from admixture, and appearance milky white liquid has walnut frankincense flavor.

Kind walnut breast

Index

Project

Lighter color milky, glossy

Fragrance walnut frankincense

Taste is fragrant and sweet agreeable to the taste, has walnut breast flavour, free from extraneous odour

Figure's free from admixture, nothing precipitation, milk shape liquid homogeneous body

3. general nutritional labeling analysis result

Kind walnut breast

Content %

Composition

Protein 0.7

Fat 3.7

Total reducing sugar 7.02

Kind (mg/100mg) kind (mg/100mg)

Content walnut content walnut

Amino yogurt amino acid breast

ASP asparatate 0.033 TYP tyrosine 0.016

THR threonine 0.010 PHE phenylalanine 0.021

SER serine 0.017 LYS lysine 0.008

GLU glutamic acid 0.064 NH ₃Ammonia 0.010

GLY glycine 0.014 HIS histidine 0.006

ALA alanine 0.015 ARG arginine 0.045

VAL valine 0.011 PRO proline 0.011

MET methionine 0.003 TRP tryptophan 0.004

ILE isoleucine 0.012 CYS cystine 0.005

LEU leucine 0.024 summation 0.329

5. micronutrient levels analysis result

The kind kind

Content walnut content walnut breast

Trace element breast trace element

Potassium PPm 3.6 bronze medal PPm 0.2

Sodium PPm 367 manganese PPm 0.53

Calcium PPm 147 zinc PPm 0.77

Magnesium PPm 132 phosphorus 90 0.011

Iron PPm 1.4 selenium PPb 5.5

6. content of fatty acid analysis result (percentage of amount of total fat)

The kind kind

Content walnut milk content walnut breast

The acid of aliphatic acid fat

12: 0 0.2 leukotrienes of laurate 18: 3 1.5

16: 0 14.2 arachidic acids of palmitic acid 20: 0 0.3

16: 1 0.5 arachidonic acids of gaidic acid 20: 4 0.3

Erucic acid was 22: 1 1.2 in 17: 0 0.4

Mixed acid was 20: 5 1.7 in 16: 2 2.8

18: 0 8.9 mixed acid of stearic acid 22: 4 1.9

Oleic acid 18: 1 32.4 24: 0 3.1

Linoleic acid 18: 2 23.0

Claims (3)

1, a kind of preparation method of walnut breast is characterized in that:

(percentage all is weight percentage)

(1) shell with mechanical or manual fragmentation, select quality full, the walnut kernel of endoplasmic milky is a raw material:

(2) use pneumatic conveying drying method or water seaoning with walnut kernel peeling;

A. pneumatic conveying drying method: walnut kernel is put into hot air drier bake, temperature is 110 ℃-125 ℃, and the time is 2-3 hour, takes out the back cooling, removes kind of a skin with artificial or peeling machine stranding again;

B. water seaoning: walnut kernel is put into the boiling water blanching, and water temperature is 80 ℃-90 ℃, time 10-30 minute, then slough kind of a skin with artificial or peeling machine,

(3) with the immersion walnut kernel of purifying waste water, the ratio of walnut kernel and water is 1: 2, and soak time is 20-24 hour;

(4) walnut kernel after will soaking adds 3-5 water doubly and roughly grinds, and adds 1% sodium sulfite when being milled to homogenate again during correct grinding;

(5) the walnut kernel magma that will be milled to emulsion is adjusted pH7.0-9.0 with 160 orders-200 purpose screen filtration during filtration;

(6) sugar of interpolation 6-7% in the emulsus magma after filtration;

(7) emulsifying agent of interpolation 0.1-0.5% in the emulsus magma after filtration;

(8) deployed emulsion is put into the high pressure homogenizer homogeneous, homogenization pressure is 300Kg-600Kg/cm ²

(9) the walnut breast behind the homogeneous is packed into container, carrying out autoclaving pressure in high-pressure sterilizing pot is 1.5Kg/cm ², the time is 30-40 minute.

2, the preparation method of walnut breast according to claim 1 is characterized in that can suitably adding when peeling with water seaoning the dietary alkali of 5-10%.

3, the preparation method of walnut breast according to claim 1 is characterized in that can suitably adding after the water seaoning decortication 0.3% salt and protects look.