CN103919220A - Full-fat walnut high-concentration slurry and preparation method thereof - Google Patents
Full-fat walnut high-concentration slurry and preparation method thereof Download PDFInfo
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 100
- 235000020234 walnut Nutrition 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000002002 slurry Substances 0.000 title claims abstract description 20
- 240000007049 Juglans regia Species 0.000 title description 2
- 238000007613 slurry method Methods 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 99
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 56
- 239000008213 purified water Substances 0.000 claims abstract description 29
- 238000010009 beating Methods 0.000 claims abstract description 20
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 20
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 16
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- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 16
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 16
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- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 15
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
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- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000006071 cream Substances 0.000 claims description 27
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 8
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- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 4
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- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 2
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
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- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 230000001804 emulsifying effect Effects 0.000 description 1
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- 102000034238 globular proteins Human genes 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000247 postprecipitation Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
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- 238000005728 strengthening Methods 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
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- 230000002792 vascular Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a full-fat walnut high-concentration slurry and a preparation method thereof. The raw material components of the full-fat walnut high-concentration slurry comprise, by weight, 16-32% of walnut meat, 6-9% of xylitol, 0.1-0.3% of xanthan gum, 0.1-1.5% of beta-cyclodextrin, 0.01-0.1% of sodium ascorbate, and the balance of purified water. The preparation method comprises steps of raw material preparation, sterilization, walnut meat slurry preparation, compounding, homogenizing and filling, and concretely comprises: dissolving xanthan gum and xylitol to obtain a material solution a, adding water to walnut meat, boiling, filtering, adding beta-cyclodextrin, sodium ascorbate and a proper amount of water, carrying out slurry beating at a temperature of 70 DEG C, filtering to obtain a material solution b, mixing the material solution a and the material solution b, carrying out homogenizing and uniform mixing at a temperature of 45-55 DEG C, rapidly cooling to a room temperature, and carrying out filling sealing. According to the present invention, inclusion, resuspending, anti-oxidation and other new processes are adopted to prepare the full-fat walnut high-concentration slurry, wherein the method has characteristics of simple process, easy performing and good stability, the contents of walnut greases, proteins, lecithin, unsaturated fatty acids and other nutrients in the full-fat walnut high-concentration slurry are higher than the contents of walnut greases, proteins, lecithin, unsaturated fatty acids and other nutrients in the walnut milk prepared by using the conventional method, and the taste is mellow and delicate.
Description
Technical field
The invention belongs to vegetable protein beverage processing technique field, be specifically related to a kind of high underflow of full-cream walnut that walnut is that raw material is made of take, and the preparation technology of the high underflow of this full-cream walnut.
Background technology
Walnut is nutritious a kind of dry fruit, in walnut kernel, the content of protein is in 15% left and right, fat content is in 60% left and right, the title that has " woody oleiferous plants king ", be rich in 19 seed amino acids and contain the mineral matters such as calcium, phosphorus, iron, magnesium, manganese, zinc and multivitamin VA, VB1, VB2, VE, nicotinic acid and carbohydrate, carrotene, riboflavin etc., there is high nutritive value.Have data to show, 500g walnut kernel is equivalent to 2500g egg or the contained nutrient of 4500g milk.Aliphatic acid in walnut kernel 90% is the unrighted acids such as linoleic acid, leukotrienes, and the cholesterol depositing on vascular wall is had to dissolution, and it has the cholesterol of reduction, prevents arteriosclerotic function, easily digested.Walnut kernel contains enriches lecithin and vitamin, to the nutritious health-care effect of people's cranial nerve, has the anti-ageing and neurasthenic effect of control.In addition the traditional Chinese medical science thinks that walnut kernel not only has the effects such as benefiting qi and nourishing blood, moistening dryness and resolving phlegm, warm lung ease constipation, also have the health-care efficacy of brain-benefiting and hair-blackening, replenishing kidney, strengthening waist, so walnut has the laudatory title of Longevity and brain tonic good merchantable brand.The development of the high underflow of walnut be by walnut kernel de-kind of a skin, the not degreasing in the situation that, by after walnut kernel water 1:2.5-1:5 defibrination, through a series of Walnut Milks of being processed into such as micro-mill, inclusion, suspending, homogeneous.Its color and luster is milky white, and aromatic flavour has retained whole nutritional labelings of walnut, is of high nutritive value, easily digested, tasty, is a kind of good benefit brain, anti-aging and nutritive drink.Its key problem in technology is that first lipochondrion is as do not existed with hydrate forms, and the high-tension of its oil-water interfaces, will cause the free of lipochondrion, and under the effect of buoyancy and cohesive force, assembles very soon and form floating fat; Secondly walnut protein be take globulin as main, poorly soluble in water, to thermoae be responsive, as do not made the prototype structure of globular protein, suitably launch, expose hydrophobic grouping, and form on this basis stable compound, and then increase the dissolubility of protein, protein particulate very easily flocculates under the effect of cohesive force, and at heated denaturalization postprecipitation; Having is exactly the oxidation deterioration very easily such as unrighted acid of its high concentration again.
Summary of the invention
The technical problem that the present invention solves is, provides a kind of full-cream height dense walnut pulp, and the preparation technology of the dense walnut pulp of full-cream height.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is:
The high underflow of full-cream walnut, is characterized in that each raw material components is by weight percentage: walnut kernel 16%-32%, and xylitol 6-9%, xanthans 0.1-0.3%, cycloheptaamylose 0.1-1.5%, sodium ascorbate 0.01-0.1%, surplus is purified water.This full-cream walnut is high underflow preparation method prepare according to the following steps:
A, purified water boiling sterilization are after 1 hour, standby;
After B, xanthans and xylitol mix, by purified water, dissolve completely;
C, get walnut kernel, add purified water appropriate, boil 5-6 minute, filter and abandon water, standby;
D, to get purified water appropriate, adds cycloheptaamylose, and sodium ascorbate, boils dissolving, when solution is cooled to 65-75 ℃, adds walnut kernel making beating, and slurries filter with screen cloth, standby;
E, get the walnut slurries after filtration, add xanthan glue at 45-55 ℃, homogeneous mixes 5-10 minute;
F, the feed liquid after homogeneous is mixed are cooled to rapidly after room temperature while stirring, filling and sealing and get final product.
In above-mentioned preparation method: after the xanthans in B step and xylitol mix, with after boiling sterilization and temperature lower than the purified water of 50 ℃, on a small quantity repeatedly, limit edged stirs, and dissolves completely.Walnut kernel in C step adds boiling water, drowned, boils 5-6 minute, through taking away the puckery taste, after decolouring, sterilizing, filters standby.Purified water consumption in D step is by walnut kernel: water is 1:2.5-1:5, adopts equivalent beating method, and sieve number is for being more than or equal to 180 orders.In E step, adopt common homogenizer homogeneous, rotating speed 1500-3000RPM, homogenizing time 5-10 minute.Equivalent beating method is in closed container, in prescription ratio, takes walnut kernel, and prepares the required solution of making beating, after mixing, and at rotating speed 15000-20000RPM, making beating 3-6 minute, slurries directly filter allotment, no longer amount of makeup water.
This product is for being the linen emulsion liquid of homogeneous, and just, delicate mouthfeel is soft and smooth for walnut fragrant odour alcohol, and suitable crowd is wide.
The different characteristics of the present invention and prior art:
One, raw walnut pulp concentration and component content are different
Existing Walnut Milk production technology, the defibrination ratio >=1:8 of walnut kernel and water, the allotment ratio >=1:20 of walnut kernel and water.Walnut Milk national standard is as table 1.
Table 1 Walnut Milk national standard
The present invention, the making beating ratio of walnut kernel and water is 1:2.5～1:5, allotment ratio≤the 1:6 of walnut kernel and water, the raw walnut pulp of its higher concentration, the complete nutrition ingredients that has retained walnut, be characterized in slurries enrichment lipochondrion and the protein particulate of high concentration, proterties stable homogeneous, delicate mouthfeel, walnut taste is more natural.For example: press the Walnut Milk of allocating after 1:3 making beating, its composition assay is as table 2.
The high underflow assay (walnut kernel: water=1:3) of table 2 walnut
Two, adopt preparation technology different
General Walnut Milk fabricating technology is:
Walnut kernel → dipping by lye cleans → removes the peel water mill slurry → auxiliary material allotment → fine grinding → homogeneous → sterilizing → canned → cooling → finished product that takes away the puckery taste → add.In its technique, adopt water mill slurry, allotment operation generally will add the food emulsifying agents such as mono stearate glyceryl ester, fatty acid cane sugar ester.
Preparation technology of the present invention is shown in accompanying drawing
This technique unique distinction is, adopts the solution making beating containing sodium ascorbate and cycloheptaamylose, and the in the situation that of not degreasing, high-concentration grease adopts inclusion suspending technology rather than emulsifying technology, and allotment operation is without food emulsifying agent.
In common walnut protein milk beverage, full fat product is few in the market, and the production technology of most products is first to squeeze walnut oil, and then utilizes walnut dregs defibrination to filter preparation walnut protein milk beverage.After removing walnut oil, protein denaturation degree is low, and Walnut Milk is stable is difficult for layering, and storage-stable is good, but this method has not only been removed the dietary fiber in walnut kernel, and the nutritional labelings such as its protein, grease are also lost.The difficulty of Whole walnut milk is, because oil content is high, thereby easily layering is unstable, easily occurs rotten.In order to solve floorboard with high oil content, existing Whole walnut milk production technology is allocated after adopting 20 times of above water dilutions, then coordinates emulsion stabilizer, has reached the stability of Whole walnut milk beverage.The present invention utilizes inclusion suspending technology, has successfully solved the stability problem of floorboard with high oil content walnut underflow.
Owing to having adopted technique scheme, the technological progress that the present invention obtains is:
Preparation technology of the present invention, first adopted microencapsulation inclusion suspendible technology, on the one hand the nutriments such as oxidizable, labile lipid have been carried out to inclusion, improve it water-soluble, adopt on the other hand macromolecular polysaccharide and protein by electrostatical binding, on the basis of hidden protein hydrophobic grouping, form stable electrostatic complexes, and then the dissolubility of increase protein, the precipitation producing after CKIs matter heated denaturalization.Secondly, to its oxidizable content up to more than 90% unrighted acid, adopt cycloheptaamylose inclusion technique to carry out inclusion to it, make its molecule enter cyclodextrin cavity and form water-soluble inclusion compound, thereby reduce itself and the contacting of external environment, improve the water-soluble of unrighted acid and can improve its stability again, can keep to greatest extent the active component of unrighted acid.Its stable preparation process, reliable product quality.This technology can be avoided in conventional emulsification suspending method, the prolongation along with product storage time that emulsification formation thermodynamics, Mechanical instability breast bring, the problem that occurs fat floating and protein settling, and the destruction to nutriments such as protein of bringing along with the high-octane conversion homogeneous of equipment in emulsion process, improved greatly the content of the nutriments such as walnut protein and walnut lipid simultaneously, the high underflow of novel full-cream walnut that it makes, nutritious, nutrition content is higher, the aromatic exquisiteness of mouthfeel.
In addition, its result of use has also been carried out to the observation that 132 routine general populations try out, be adult, age 25-60 year, male 73 examples wherein, female's 59 examples, total satisfaction reaches 94%, and concrete result of use is as shown in table 3.
The satisfaction of the routine drinking of said product of table 3132
| Number | Sex | Satisfied | Satisfied | Dissatisfied |
| 73 | Man | 12 | 58 | 3 |
| 59 | Female | 22 | 32 | 5 |
Accompanying drawing explanation
Accompanying drawing is process chart of the present invention.
The specific embodiment
Embodiment 1
1) the high underflow of full-cream walnut, each raw material components is by weight percentage:
Walnut kernel 15.7%, xylitol 9%, xanthans 0.15%, cycloheptaamylose 0.2%, sodium ascorbate 0.01%, surplus is purified water.
2) preparation technology of the high underflow of full-cream walnut carries out according to the following steps:
A, purified water boiling sterilization are after 1 hour, standby;
After B, xanthans and xylitol mix, several times, successively join on a small quantity in 40 ℃ of purified water, limit edged stirs, and it is dissolved completely;
C, get walnut kernel, add purified water appropriate, drowned, boil 5 minutes, filter and abandon water, standby;
D, get the purified water of 5 times of amounts of walnut kernel, add cycloheptaamylose, sodium ascorbate, boils dissolving, when solution is cooled to 65 ℃, adds walnut kernel, 15000RPM equivalent making beating 6 minutes, and slurries filter with 180 eye mesh screens, standby;
E, get the walnut slurries after filtration, add xanthan glue, 1500RPM homogeneous 10 minutes at 45 ℃;
F, the feed liquid after homogeneous is mixed are cooled to rapidly after room temperature while stirring, filling and sealing and get final product.
Embodiment 2
1) the high underflow of full-cream walnut, each raw material components is by weight percentage:
Walnut kernel 17.4%, xylitol 9%, xanthans 0.17%, cycloheptaamylose 0.3%, sodium ascorbate 0.015%, surplus is purified water.
2) in the preparation technology of the high underflow of full-cream walnut, making beating water consumption is 4.5 times of walnut kernel consumption, and all the other are with embodiment 1.
Embodiment 3
1) the high underflow of full-cream walnut, each raw material components is by weight percentage:
Walnut kernel 19.8%, xylitol 8%, xanthans 0.2%, cycloheptaamylose 0.5%, sodium ascorbate 0.03%, surplus is purified water.
2) in the preparation technology of the high underflow of full-cream walnut, making beating water consumption is 4 times of walnut kernel consumption, and all the other are with embodiment 1.
Embodiment 4
1) the high underflow of full-cream walnut, each raw material components is by weight percentage:
Walnut kernel 22.7%, xylitol 7.5%, xanthans 0.22%, cycloheptaamylose 0.7%, sodium ascorbate 0.05%, surplus is purified water.
2) preparation technology of the high underflow of full-cream walnut carries out according to the following steps:
A, purified water boiling sterilization are after 1 hour, standby;
After B, xanthans and xylitol mix, several times, successively join on a small quantity in 45 ℃ of purified water, limit edged stirs, and it is dissolved completely;
C, get walnut kernel, add purified water appropriate, drowned, boil 6 minutes, filter and abandon water, standby;
D, get the purified water of 3.5 times of amounts of walnut kernel, add cycloheptaamylose, sodium ascorbate, boils dissolving, when solution is cooled to 75 ℃, adds walnut kernel, 20000RPM equivalent making beating 3 minutes, and slurries filter with 200 eye mesh screens, standby;
E, get the walnut slurries after filtration, add xanthan glue, 3000RPM homogeneous 5 minutes at 55 ℃;
F, the feed liquid after homogeneous is mixed are cooled to rapidly after room temperature while stirring, filling and sealing and get final product.
Embodiment 5
1) the high underflow of full-cream walnut, each raw material components is by weight percentage:
Walnut kernel 26.6%, xylitol 7%, xanthans 0.25%, cycloheptaamylose 1.0%, sodium ascorbate 0.07%, surplus is purified water.
2) in the preparation technology of the high underflow of full-cream walnut, making beating water consumption is 3 times of walnut kernel consumption, and all the other are with embodiment 4.
Embodiment 6
1) the high underflow of full-cream walnut, each raw material components is by weight percentage:
Walnut kernel 32%, xylitol 6%, xanthans 0.3%, cycloheptaamylose 1.5%, sodium ascorbate 0.1%, surplus is purified water.
2) in the preparation technology of the high underflow of full-cream walnut, making beating water consumption is 2.5 times of walnut kernel consumption, and all the other are with embodiment 4.
Claims (7)
1. the high underflow of full-cream walnut, is characterized in that each raw material components is by weight percentage: walnut kernel 16%-32%, and xylitol 6-9%, xanthans 0.1-0.3%, cycloheptaamylose 0.1-1.5%, sodium ascorbate 0.01-0.1%, surplus is purified water.
2. the high underflow of a kind of full-cream walnut according to claim 1, is characterized in that preparation method is prepared according to the following steps:
A, purified water boiling sterilization are after 1 hour, standby;
After B, xanthans and xylitol mix, by purified water, dissolve completely;
C, get walnut kernel, add purified water appropriate, boil 5-6 minute, filter and abandon water, standby;
D, to get purified water appropriate, adds cycloheptaamylose, and sodium ascorbate, boils dissolving, when solution is cooled to 65-75 ℃, adds walnut kernel making beating, and slurries filter with screen cloth, standby;
E, get the walnut slurries after filtration, add xanthan glue at 45-55 ℃, homogeneous mixes 5-10 minute;
F, the feed liquid after homogeneous is mixed are cooled to rapidly after room temperature while stirring, filling and sealing and get final product.
3. the high underflow of a kind of full-cream walnut according to claim 1 and 2, is characterized in that: after the xanthans in B step and xylitol mix, with after boiling sterilization and temperature lower than the purified water of 50 ℃, on a small quantity repeatedly, limit edged stirs, and dissolves completely.
4. the high underflow of a kind of full-cream walnut according to claim 1 and 2, is characterized in that: the walnut kernel in C step adds boiling water, drowned, boils 5-6 minute, through taking away the puckery taste, after decolouring, sterilizing, filters standby.
5. the high underflow of a kind of full-cream walnut according to claim 1 and 2, is characterized in that: the purified water consumption in D step is by walnut kernel: water is 1:2.5-1:5, adopts equivalent beating method, and sieve number is for being more than or equal to 180 orders.
6. the high underflow of a kind of full-cream walnut according to claim 1 and 2, is characterized in that: in E step, adopt common homogenizer homogeneous, rotating speed 1500-3000RPM, homogenizing time 5-10 minute.
7. the high underflow of a kind of full-cream walnut according to claim 5, it is characterized in that: equivalent beating method is in closed container, in prescription ratio, take walnut kernel, and prepare the required solution of making beating, after mixing, at rotating speed 15000-20000RPM, making beating 3-6 minute, slurries directly filter allotment, no longer amount of makeup water.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110463771A (en) * | 2019-09-18 | 2019-11-19 | 江南大学 | A kind of preparation method of the Walnut protein powder of high protein content |
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