CN104207271A - 烤香型核桃露易拉罐饮料的制备工艺 - Google Patents
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Abstract
本发明公开了一种饮品的制备工艺，具体涉及烤香型核桃露易拉罐饮料的制备工艺，属食品领域。本发明对核桃采取烘烤去皮的方法代替碱液浸泡，将得到的核桃仁粉碎、磨浆，然后加入水、白砂糖，乳化剂，奶粉，DHA藻油，小苏打等调配而成植物蛋白饮料，杀菌，最后灌装成易拉罐饮料。该工艺使得原料利用充分，避免因浸泡减少物质溶出，保持核桃仁原汁原味，营养不损失，具有焦香口感，并在制备过程中加入DHA藻油，丰富饮品营养，有利于长期饮用此品的消费者身体健康，增加保健作用。
Description
技术领域
本发明涉及一种饮品的制备工艺，具体涉及烤香型核桃露易拉罐饮料的制备工艺，属食品领域。
背景技术
目前市场上的饮品种类繁多，核桃露具有丰富的微量元素和蛋白质，营养丰富，备受人们青睐。国内生产核桃露的厂家不少，通常普遍采用如下方法制备：首先对原料核桃进行挑选,然后2％的碱液浸泡，用高压水枪冲洗去皮，再用弱酸水中和碱液，最后冲洗干净加热水磨浆或研磨使用。该工艺由于采用碱液浸泡，破坏了核桃的营养，也不利于物质溶出，而且加入酸、碱液，容易带来杂质，对人体不利。急需对其制备工艺进行改进，满足市场需求。
发明内容
本发明目的在于对现有工艺进行改进，不加入酸、碱液，提供一种烤香型核桃露易拉罐饮料的制备工艺。
为实现本发明目的，本发明对核桃采取烘烤去皮的方法代替碱液浸泡，将得到的核桃仁粉碎、磨浆，然后加入水、白砂糖，乳化剂，奶粉，DHA藻油，小苏打等调配而成植物蛋白饮料，杀菌，最后灌装成易拉罐饮料。烘烤方法如下： (1) 启动烘烤机内转鼓；(2)打开温控仪外盖，设定烘烤温度，设定温度为150-155℃；（3）打开炉体进料口导入核桃，关闭炉门开始烘烤；（4）每锅核桃烘烤时间为40-50分钟，烘烤30分钟后，应每5分钟观察一次烘烤成色，以免过头或烤焦，防止出油；(5)出炉后的核桃应立即进行卸笼处理，将烘烤后的核桃经输送降温均匀摊开，晾至常温，然后脱皮。
本发明优点在于：对核桃采取烘烤去皮的方法代替碱液浸泡，原料利用充分，避免因浸泡减少物质溶出，使得到的核桃仁保持原汁原味，营养不损失，具有焦香口感，并在制备过程中加入DHA藻油，丰富饮品营养，有利于长期饮用此品的消费者身体健康，增加保健作用。
附图说明
图1本发明工艺流程图。
具体实施方式
为对本发明进行更好地说明，举实施例详细说明，本发明烤香型核桃露易拉罐饮料的制备工艺如下：
1、核桃烘烤，方法如下： （1）启动烘烤机内转鼓；（2）打开温控仪外盖，设定烘烤温度，设定温度为150-155℃。（3）投料：a、投料前检查核桃是否符合标准（如有发霉等情况），应停止烘烤投料；b、打开上部进料；c、调节炉体顶部两个排气口至最大；d、从炉体进料口缓慢导入花生（每次烘核桃不超过100kg）；e、关闭炉门。（4）监控：a、烘烤开始20分钟后，需10分钟观察一次烘烤温度和炉内搅拌情况，尤其室烘烤开始前的20分钟；b、一般每锅核桃烘烤时间为40-50分钟左右；c、烘烤时间达30分钟后，应每5分钟观察一次烘烤成色，以免过头或烤焦，并有烘烤记录。烘烤标准: 观察，核桃发黄，中度变为褐色为标准，防止出油，不要出现过度焦炭化现象。(6)出炉： 核桃烘烤达到标准后，须立即出炉。(7)风晾：出炉后的核桃应立即进行卸笼处理。将烘烤后的核桃经输送降温均匀摊开厚度1.5-2cm。启动电风扇、排风扇通过吹风加速核桃降温。将烘烤后的核桃摊晾至常温。
2、核桃脱皮
a、启动电源，使皮带和辊轴转动；b、拧紧或旋松斗里挡板的后紧螺丝，从而调节脱皮速度的快慢；c、往料斗内倒入核桃，调整辊轴之间的间隙，从而调节脱皮率。d、脱皮率应达到96%以上。每次脱皮结束，应做到及时清洗。
3、制浆
（1 ）粉碎研磨
将去皮后的核桃送入超微磨，并调整辊轴之间的间隙，保持研磨出的核桃粗细程度均一。将研磨好的核桃酱倒入到85度的水中稀释,磨浆。并二次磨浆：a、顺时针旋转胶体磨上的调节手柄，调节胶体磨间隙至最小；b、启动胶体磨；c、调节细度，向料斗中加入研磨好的核桃酱,过滤。
（2）将核桃浆液均质，然后打入调配罐中使用。
4、灌装：
（1）溶糖：往冷热缸中打入85-90℃热水，开启搅拌，加入称量好的白糖，搅拌保温15-20分钟后，经120目管道过滤器过滤，打入调配缸中。加入适量软化水，加热到温度80-85℃（备用），从罐口沿罐壁缓慢加入稳定剂，加入后继续搅拌15-20分钟完全溶解。打入调配罐中。
（2）溶解奶粉： 用适量50-60℃热水溶解搅拌（约为奶粉重量的6-8倍），使其充分溶解无结块，用120目滤布过滤加入调配缸中。
（3）定容：加入核桃浆液以及DHA藻油，小苏打等辅料补水定容体积，配成料液温度至灌装结束应保持在65-70℃。
（4）检验：抽检合格后，杀菌、均质、灌装。要求均质压力30-32Mpa，均质温度70-75℃。
Claims (2)
1.烤香型核桃露易拉罐饮料的制备工艺，将得到的核桃仁粉碎、磨浆，然后加入水、白砂糖，乳化剂，奶粉，小苏打调配而成植物蛋白饮料，杀菌，均质，最后灌装成易拉罐饮料，其特征在于，对核桃采取烘烤去皮的方法代替碱液浸泡，烘烤方法如下： (1) 启动烘烤机内转鼓；(2)打开温控仪外盖，设定烘烤温度，设定温度为150-155℃；（3）打开炉体进料口导入核桃，关闭炉门开始烘烤；（4）每锅核桃烘烤时间为40-50分钟，烘烤30分钟后，应每5分钟观察一次烘烤成色，以免过头或烤焦，防止出油；(5)出炉后的核桃应立即进行卸笼处理，将烘烤后的核桃经输送降温均匀摊开，晾至常温，然后脱皮。
2.如权利要求1所述的烤香型核桃露易拉罐饮料的制备工艺，其特征在于，加入DHA藻油调配而成植物蛋白饮料。
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| CN107836528A (zh) * | 2017-11-27 | 2018-03-27 | 河南丰之源生物科技有限公司 | 一种新型复合蛋白饮料及其制备方法 |
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