CN103564058B - A kind of flavor improvement almond milk and preparation method thereof - Google Patents
A kind of flavor improvement almond milk and preparation method thereof Download PDFInfo
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- CN103564058B CN103564058B CN201310577240.3A CN201310577240A CN103564058B CN 103564058 B CN103564058 B CN 103564058B CN 201310577240 A CN201310577240 A CN 201310577240A CN 103564058 B CN103564058 B CN 103564058B
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Abstract
The invention discloses a kind of flavor improvement almond milk and preparation method thereof, its component is: 100 parts, almond slurry, sucrose 2 ~ 3 parts, trehalose 1.6 ~ 1.7 parts, cyclodextrin 0.5 ~ 1.0 part, salt 0.2 ~ 0.4 part, stabilizing agent 0.2 ~ 0.3 part, nano-ZnO bacteriostatic agent 0.002 ~ 0.003 part; Its preparation method, for add sucrose, trehalose, cyclodextrin, salt and stabilizing agent in almond slurry, stirs and evenly mixs after boiling and carries out second homogenate, then canned, and the degassed nano-ZnO bacteriostatic agent that adds seals sterilization.Present invention reduces the cost of almond milk, and products taste is fine and smooth fragrant sliding, level is good, local flavor is soft simple and elegant, improves the bitter taste of pure almond well, reduces sweet taste, taste is more novel, and nutritious, is the composite flavor almond milk having much health-care efficacy.
Description
[technical field]
The present invention relates to a kind of flavor improvement almond milk and preparation method thereof, belong to technical field of beverage processing.
[background technology]
Almond milk be with wild almond for raw material, be equipped with the vegetable protein beverage that sucrose, mineral water etc. are made, have and quench the thirst, moistening lung, adjusting blood lipid, prevent artery sclerosis, regulate the effect such as non-specific immune function.Almond milk contains the mineral matters such as rich in protein, 18 seed amino acids, leukotrienes, multivitamin and potassium, calcium, zinc, iron, selenium, iodine.Almond milk is also containing abundant flavonoids and Polyphenols composition simultaneously, not only can reduce the content of cholesterol in human body, significantly can also reduce the initiation potential of heart disease and a lot of chronic disease.
Current almond milk taste is on the market more single, and cost is higher; In order to hide bad flavor, adding too much sugar (8-12%), causing sugar content too high, should not drink in a large number, particularly diabetic; And the organoleptic quality of almond milk declines rapidly after the hot high pressure sterilization of high strength, mouthfeel is satiny not, and local flavor is bad.These make the market competitiveness of this beverage seriously reduce, and especially people more and more focus on today of Dietotherapy health.
In order to improve local flavor and the quality of almond milk, Zhao Zhen first-class (2012, food science and technology) to have studied from the angle of debitterize and improve almond milk product protein content and improve product special flavour technique, find at pH to be soak 48h in the neutral solution of 7 50 DEG C, amygdalate de-bittering effect is best, semen armeniacae amarae bitter taste can be removed completely, apply that the almond milk product color that this processing technology obtains is pure white, delicate mouthfeel is fragrant and sweet, protein content higher than traditional processing technology product, and local flavor makes moderate progress.Wang Zhen equality (1996, food science and technology) develops a matrimony vine almond milk, draw best formula be 1.5% matrimony vine, the white granulated sugar of 8%, the citric acid of 0.2% and 0.3% compound stabilizer, but this product remains high sugar product.
In patent, Shen Lian English discloses the patent (CN101756303) of apricot kernel juice vegetable protein beverage for 2010, and in the invention, the sucrose of application 4-7%, does not have adding of functional components, remain typical traditional properties almond milk.Chen Zhi brightness discloses a kind of preparation method (CN102246992) of fructus cannabis apricot kernel juice beverage for 2011, Wang Shuo etc. disclose a preparation method (CN1935038A) cultivating peanut almond milk for 2007, but these patents do not go research and improvement from flavoring technology and the angle of improving sterilization mode.
[summary of the invention]
The object of the invention is to overcome deficiency of the prior art, a kind of flavor improvement almond milk with low cost, nutritious, functional strong, low in calories, the dense cunning of excellent in flavor, mouthfeel is provided.
Another object of the present invention is to provide a kind of preparation method of above-mentioned flavor improvement almond milk.
The present invention for achieving the above object, by the following technical solutions:
A kind of flavor improvement almond milk, is characterized in that comprising following parts by weight of component:
Stabilizing agent in the present invention is polyglyceryl fatty acid ester.
A preparation method for above-mentioned flavor improvement almond milk, is characterized in that comprising the following steps:
A, in almond slurry, add sucrose, trehalose, cyclodextrin, salt and stabilizing agent, stir and evenly mix;
B, the slurry of mixing is boiled after when being cooled to 78 ~ 82 DEG C, carry out double-stage homogenization respectively and reflux three times, wherein one-level homogenization pressure is 43 ~ 48Mpa, and double-stage homogenization pressure is 15 ~ 20Mpa;
C, by slurry tinning while hot good for homogeneous, degassed rear interpolation nano-ZnO bacteriostatic agent, after sealing, carries out sterilization processing in high-pressure sterilizing pot, and the bactericidal formula of employing is 10 ˊ-15 ˊ-5 ˊ/100 DEG C;
D, the slurry back-pressure after sterilization is cooled to 37 DEG C.
Almond slurry in the present invention is preferably the magma that 100% dessert almond is made, its preparation method is: select the good dessert almond of outward appearance and soak 5 ~ 6 hours in warm water, peeling, after the almond of peeling is rinsed well, to add water mixing according to the weight solid-liquid ratio of 1:10, then be placed in fiberizer grinding 10 ~ 15 minutes, cross leaching filtrate.
Almond slurry in the present invention is more preferably the mixed slurry adding the Flos Rosae Rugosas pollen of 0.5wt% ultramicro grinding in the magma that 100% dessert almond makes, its preparation method is: select the good dessert almond of outward appearance and soak 5 ~ 6 hours in warm water, peeling, after the almond of peeling is rinsed well, to add water mixing according to the weight solid-liquid ratio of 1:10, add the rose powder after the ultramicro grinding of mixed slurry 0.5wt% again, be then placed in fiberizer grinding 10 ~ 15 minutes, cross leaching filtrate.
Almond slurry in the present invention is preferably dessert almond, peanut, walnut and corn by the slurry made after the weight ratio mixing of 6:2:1:1, its preparation method is: select the good dessert almond of outward appearance and walnut kernel soaks 5 ~ 6 hours in warm water, peeling, the almond of peeling, walnut kernel are mixed with peanut, corn, after rinsing well, to add water mixing according to the weight solid-liquid ratio of 1:10, be then placed in fiberizer grinding 10 ~ 15 minutes, cross leaching filtrate.
Almond slurry in the present invention is more preferably dessert almond, peanut, walnut and corn are by the mixed slurry adding the Flos Rosae Rugosas pollen of 0.5wt% ultramicro grinding after the weight ratio mixing of 6:2:1:1 again, its preparation method is: select the good dessert almond of outward appearance and walnut kernel soaks 5 ~ 6 hours in warm water, peeling, by the almond of peeling, walnut kernel and peanut, corn mixes, after rinsing well, to add water mixing according to the weight solid-liquid ratio of 1:10, add the rose powder after the ultramicro grinding of mixed slurry 0.5wt% again, then fiberizer grinding 10 ~ 15 minutes is placed in, cross leaching filtrate.
The water temperature of the present invention's emerge in worm water raw material peeling when preparing almond slurry is preferably 42 ~ 48 DEG C.
The present invention when preparing almond slurry fiberizer hole sizer be 0.2mm hole sizer, residue is no more than 10%.
The particle diameter of the Flos Rosae Rugosas pollen of the ultramicro grinding of adding in the present invention is 300 ~ 600 orders.
The present invention utilizes the principle of complex flavor, grasps complex flavor raw material characteristic separately, carries out composite rationally and effectively, and then be applied in seasoning according to these characteristics.Salt, as a kind of flavoring the most common, plays an important role in seasoning, and has certain bactericidal effect concurrently; Sweetener mainly plays the effect providing sweet taste mouthfeel when seasoning, also have the function reducing saline taste, improve delicate flavour, mouthfeel can be made to become soft, round and smooth.Trehalose is micro-sweet, and mouthfeel is good, can be combined, make its sweet taste more perfect, can improve product special flavour comprehensively with other most of sweeteners.And compared with other sugar, the blood glucose response of trehalose is more steady, this exclusive characteristic, in conjunction with its low cariogenicity and non-effect of rushing down lower property, makes trehalose pole be applicable to the beverage manufactured by formula, can provide energy, lessen fatigue and pressure; Rose is then containing abundant vitamin A, C, B, E, K, and tannic acid, can improve endocrine and lose silk fabric, regulating the qi flowing in the channels blood, skin maintenance, closes also helpful to dispelling fatigue and the wound stasis of blood.
The pH value that the present invention improves almond milk is about 6.7, belongs to low acidic products.Conventional preservative benzoic acid and its esters, sorbic acid and its esters, to its antisepsis poor effect, in order to extend the shelf life, must adopt high pressure sterilization.Conventional bactericidal formula is 10 ˊ-20 ˊ-10 ˊ/121 DEG C.But after being through the sterilization of this intensity, the organoleptic quality of almond milk declines rapidly, protein denaturation time serious, there is precipitation.Nano-ZnO is the New-type wide-spectrum bacteriostatic agent occurred after Nano Silver, in recent years at international and studies in China all widely.Nano-ZnO safety non-toxic, reliable and stable, bacteriostatic activity are strong, effectively can suppress the growth of the food pathogens such as staphylococcus aureus, bacillus subtilis, salmonella, Escherichia coli.
The calgon of the present invention containing 0.015wt% in nano-ZnO bacteriostatic agent, as dispersion protective agent, can keep the dispersiveness of nano particle.
The present invention has following beneficial effect:
The present invention, by the application of cereal Normal juice and complex flavor technology, reduces the cost of almond milk, improves local flavor and the nutrition of almond milk, to the function intensified of almond milk product and quality-improving significant.Tradition almond milk taste is more single, and the cereal Normal juice mixed by certain weight ratio with dessert almond, peanut, walnut and corn, not only reduces the cost of almond milk, and products taste level is good, nutritious.The interpolation of rose powder then further enhancing the functional of almond milk, significantly reduces the semen armeniacae amarae taste of finished product, and make the color and luster of product softer, local flavor is simple more and elegant; There is certain functional trehalose be combined with sucrose, make its sweet taste more perfect, reduce the heat of product, improve product special flavour and quality comprehensively; Salt and the sweetener compound in almond milk, not only reduce the sweet taste of almond milk, and taste is coordinated more, good palatability, has more attraction; The interpolation of beta-schardinger dextrin-serves the effect of embedding bad flavor well.
When homogenization pressure is 40Mpa, the particle of almond milk product is comparatively large, coarse mouthfeel.And in the present invention, the particle of almond milk product after double-stage homogenization three backflows is less, delicate mouthfeel; Nano-ZnO bacteriostatic agent and thermally-sterilized conbined usage, make almond milk under lower thermal sterilization intensity (10 ˊ-15 ˊ-5 ˊ/100 DEG C), reach the object of commercial sterilization, better ensures the organoleptic quality of almond milk.
[detailed description of the invention]
Below in conjunction with specific embodiment, the present invention is done further but introduction:
Embodiment 1:
Prepare almond slurry: select the good dessert almond of outward appearance and soak 5 ~ 6 hours in 42 ~ 48 DEG C of warm water, peeling, after being rinsed well by the almond of peeling, to add water mixing according to the weight solid-liquid ratio of 1:10, then be placed in fiberizer grinding 10 ~ 15 minutes, cross leaching filtrate;
Take 100 parts, the almond slurry of preparation, add 2 portions of sucrose, 1.6 portions of trehaloses, 0.5 part of cyclodextrin, 0.2 portion of salt and 0.2 part of stabilizing agent, stir and evenly mix, when being cooled to 78 DEG C after being boiled by the slurry of mixing, carry out double-stage homogenization respectively to reflux three times, wherein one-level homogenization pressure is 43Mpa, double-stage homogenization pressure is 15Mpa, by slurry tinning while hot good for homogeneous, press 0.02g/kg almond milk after degassed and add nano-ZnO bacteriostatic agent, after sealing, sterilization processing is carried out in high-pressure sterilizing pot, the bactericidal formula adopted is 10 ˊ-15 ˊ-5 ˊ/100 DEG C, last back-pressure is cooled to 37 DEG C.
The quality index of embodiment 1 is:
Embodiment 2:
Prepare almond slurry: select the good dessert almond of outward appearance and soak 5 ~ 6 hours in 42 ~ 48 DEG C of warm water, peeling, after the almond of peeling is rinsed well, to add water mixing according to the weight solid-liquid ratio of 1:10, add the rose powder after the ultramicro grinding of mixed slurry 0.5wt% again, then be placed in fiberizer grinding 10 ~ 15 minutes, cross leaching filtrate;
Take 100 parts, the almond slurry of preparation, add 3 portions of sucrose, 1.7 portions of trehaloses, 1.0 parts of cyclodextrin, 0.4 portion of salt and 0.3 part of stabilizing agent, stir and evenly mix, when being cooled to 82 DEG C after being boiled by the slurry of mixing, carry out double-stage homogenization respectively to reflux three times, wherein one-level homogenization pressure is 48Mpa, double-stage homogenization pressure is 20Mpa, by slurry tinning while hot good for homogeneous, press 0.03g/kg almond milk after degassed and add nano-ZnO bacteriostatic agent, after sealing, sterilization processing is carried out in high-pressure sterilizing pot, the bactericidal formula adopted is 10 ˊ-15 ˊ-5 ˊ/100 DEG C, last back-pressure is cooled to 37 DEG C.
The quality index of embodiment 2 is:
Embodiment 3:
Prepare almond slurry: select the good dessert almond of outward appearance and walnut kernel soaks 5 ~ 6 hours in 42 ~ 48 DEG C of warm water, peeling, the almond of peeling, walnut kernel are mixed according to 6:1:2:1 with peanut, corn, after rinsing well, to add water mixing according to the weight solid-liquid ratio of 1:10, then be placed in fiberizer grinding 10 ~ 15 minutes, cross leaching filtrate;
Take 100 parts, the almond slurry of preparation, add 3 portions of sucrose, 1.7 portions of trehaloses, 0.8 part of cyclodextrin, 0.3 portion of salt and 0.3 part of stabilizing agent, stir and evenly mix, when being cooled to 78 ~ 82 DEG C after being boiled by the slurry of mixing, carry out double-stage homogenization respectively to reflux three times, wherein one-level homogenization pressure is 43 ~ 48Mpa, double-stage homogenization pressure is 15 ~ 20Mpa, by slurry tinning while hot good for homogeneous, nano-ZnO bacteriostatic agent is added by 0.02 ~ 0.03g/kg almond milk after degassed, after sealing, sterilization processing is carried out in high-pressure sterilizing pot, the bactericidal formula adopted is 10 ˊ-15 ˊ-5 ˊ/100 DEG C, last back-pressure is cooled to 37 DEG C.
The quality index of embodiment 3 is:
Embodiment 4:
Prepare almond slurry: select the good dessert almond of outward appearance and walnut kernel soaks 5 ~ 6 hours in 42 ~ 48 DEG C of warm water, peeling, the almond of peeling, walnut kernel are mixed according to 6:1:2:1 with peanut, corn, after rinsing well, to add water mixing according to the weight solid-liquid ratio of 1:10, add the rose powder after the ultramicro grinding of mixed slurry 0.5wt% again, be then placed in fiberizer grinding 10 ~ 15 minutes, cross leaching filtrate;
Take 100 parts, the almond slurry of preparation, add 2 portions of sucrose, 1.6 portions of trehaloses, 0.6 part of cyclodextrin, 0.2 portion of salt and 0.2 part of stabilizing agent, stir and evenly mix, when being cooled to 78 ~ 82 DEG C after being boiled by the slurry of mixing, carry out double-stage homogenization respectively to reflux three times, wherein one-level homogenization pressure is 43 ~ 48Mpa, double-stage homogenization pressure is 15 ~ 20Mpa, by slurry tinning while hot good for homogeneous, nano-ZnO bacteriostatic agent is added by 0.02 ~ 0.03g/kg almond milk after degassed, after sealing, sterilization processing is carried out in high-pressure sterilizing pot, the bactericidal formula adopted is 10 ˊ-15 ˊ-5 ˊ/100 DEG C, last back-pressure is cooled to 37 DEG C.
The quality index of embodiment 4 is:
Almond milk prepared by embodiment of the present invention 1-4, delicate mouthfeel, level is good, and local flavor is soft simple and elegant, and improve the bitter taste of pure almond well, reduce sweet taste, taste is more novel, and mouthfeel more perfuming is sliding, attractive.
Claims (9)
1. a flavor improvement almond milk, is characterized in that comprising following parts by weight of component:
Described almond milk is obtained by following steps:
A, in almond slurry, add sucrose, trehalose, cyclodextrin, salt and stabilizing agent, stir and evenly mix;
B, the slurry of mixing is boiled after when being cooled to 78 ~ 82 DEG C, carry out double-stage homogenization respectively and reflux three times, wherein one-level homogenization pressure is 43 ~ 48MPa, and double-stage homogenization pressure is 15 ~ 20MPa;
C, by slurry tinning while hot good for homogeneous, degassed rear interpolation nano-ZnO bacteriostatic agent, after sealing, carries out sterilization processing in high-pressure sterilizing pot, and the bactericidal formula of employing is 10 ˊ-15 ˊ-5 ˊ/100 DEG C;
D, the slurry back-pressure after sterilization is cooled to 37 DEG C.
2. a kind of flavor improvement almond milk according to claim 1, is characterized in that described stabilizing agent is polyglyceryl fatty acid ester, the calgon containing 0.015wt% in described nano-ZnO bacteriostatic agent.
3. a kind of flavor improvement almond milk according to claim 2, it is characterized in that described almond slurry is the magma that 100% dessert almond is made, its preparation method is: select the good dessert almond of outward appearance and soak 5 ~ 6 hours in warm water, peeling, after the almond of peeling is rinsed well, to add water mixing according to the weight solid-liquid ratio of 1:10, be then placed in fiberizer grinding 10 ~ 15 minutes, cross leaching filtrate.
4. a kind of flavor improvement almond milk according to claim 2, it is characterized in that described almond slurry is the mixed slurry adding the Flos Rosae Rugosas pollen of 0.5wt% ultramicro grinding in the magma made of 100% dessert almond, its preparation method is: select the good dessert almond of outward appearance and soak 5 ~ 6 hours in warm water, peeling, after the almond of peeling is rinsed well, to add water mixing according to the weight solid-liquid ratio of 1:10, add the rose powder after the ultramicro grinding of mixed slurry 0.5wt% again, then be placed in fiberizer grinding 10 ~ 15 minutes, cross leaching filtrate.
5. a kind of flavor improvement almond milk according to claim 2, it is characterized in that described almond slurry is that dessert almond, peanut, walnut and corn are by the slurry made after the weight ratio mixing of 6:2:1:1, its preparation method is: select the good dessert almond of outward appearance and walnut kernel soaks 5 ~ 6 hours in warm water, peeling, the almond of peeling, walnut kernel are mixed with peanut, corn, after rinsing well, to add water mixing according to the weight solid-liquid ratio of 1:10, then be placed in fiberizer grinding 10 ~ 15 minutes, cross leaching filtrate.
6. a kind of flavor improvement almond milk according to claim 2, it is characterized in that described almond slurry is dessert almond, peanut, walnut and corn are by the mixed slurry adding the Flos Rosae Rugosas pollen of 0.5wt% ultramicro grinding after the weight ratio mixing of 6:2:1:1 again, its preparation method is: select the good dessert almond of outward appearance and walnut kernel soaks 5 ~ 6 hours in warm water, peeling, by the almond of peeling, walnut kernel and peanut, corn mixes, after rinsing well, to add water mixing according to the weight solid-liquid ratio of 1:10, add the rose powder after the ultramicro grinding of mixed slurry 0.5wt% again, then fiberizer grinding 10 ~ 15 minutes is placed in, cross leaching filtrate.
7. a kind of flavor improvement almond milk according to any one of claim 3-6, is characterized in that the water temperature that emerge in worm water is removed the peel is 42 ~ 48 DEG C.
8. a kind of flavor improvement almond milk according to any one of claim 3-6, it is characterized in that the hole sizer of described fiberizer is 0.2mm hole sizer, residue is no more than 10%.
9. a kind of flavor improvement almond milk according to claim 4 or 6, is characterized in that the particle diameter of the Flos Rosae Rugosas pollen of described ultramicro grinding is 300 ~ 600 orders.
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| CN105028663A (en) * | 2015-07-06 | 2015-11-11 | 杨世东 | Chinese yam and apricot kernel juice and preparation method thereof |
| CN106387573A (en) * | 2016-08-31 | 2017-02-15 | 内蒙古高原杏仁露有限公司 | Processing method of fresh extracted apricot kernel juice |
| CN109007047A (en) * | 2018-06-22 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | A kind of almond milk and preparation method thereof |
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