CN104256834B - Black bean-walnut reveals and preparation method thereof - Google Patents
Black bean-walnut reveals and preparation method thereof Download PDFInfo
- Publication number
- CN104256834B CN104256834B CN201410599773.6A CN201410599773A CN104256834B CN 104256834 B CN104256834 B CN 104256834B CN 201410599773 A CN201410599773 A CN 201410599773A CN 104256834 B CN104256834 B CN 104256834B
- Authority
- CN
- China
- Prior art keywords
- walnut
- soya bean
- black soya
- black
- bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 56
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 56
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 53
- 235000020234 walnut Nutrition 0.000 claims abstract description 52
- 239000000463 material Substances 0.000 claims abstract description 19
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 13
- 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 abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 13
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 13
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 13
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 11
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 11
- 238000004945 emulsification Methods 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 239000002075 main ingredient Substances 0.000 claims abstract description 7
- 241000758789 Juglans Species 0.000 claims abstract 11
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000000839 emulsion Substances 0.000 claims description 22
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 18
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 150000001875 compounds Chemical class 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002347 injection Methods 0.000 claims description 6
- 239000007924 injection Substances 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 238000012859 sterile filling Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- 235000013361 beverage Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 206010010774 Constipation Diseases 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 210000004556 brain Anatomy 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000006210 lotion Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 230000000295 complement effect Effects 0.000 abstract 1
- 240000007049 Juglans regia Species 0.000 description 42
- 244000046052 Phaseolus vulgaris Species 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 8
- 235000006708 antioxidants Nutrition 0.000 description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 244000184861 Juglans nigra Species 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 238000005336 cracking Methods 0.000 description 4
- 238000005213 imbibition Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 241001107116 Castanospermum australe Species 0.000 description 3
- 235000021279 black bean Nutrition 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 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
- 239000002253 acid Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000226021 Anacardium occidentale Species 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
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 229940069765 bean extract Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 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
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- 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
- 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
- A23L2/52—Adding ingredients
-
- 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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of black bean-walnut and reveal and preparation method thereof, it comprises following main ingredient, and major ingredient is black soya bean, walnut kernel, white sugar; Auxiliary material is stabilizing agent, sodium bicarbonate, walnut essence, natrium citricum, salt, acesulfame potassium, antioxidant; Be prepared from through operations such as baking slurrying, emulsification, allotment, homogeneous, by black soya bean and natural component and effect of walnut arrange in pairs or groups mutually, complementary beverage category, have advantages of nutritious, mouthfeel is aromatic, easy absorption, can also urge digestion, anti-constipation, beautifying face and moistering lotion, supplement brain nutrition, brain healthy, has good health-care effect, be suitable for old man, children and each age group drunk by people, there are wide market prospects.
Description
Technical field
The invention belongs to health drink processing technique field, be specifically related to a kind of black bean-walnut and reveal and preparation method thereof.
Background technology
Black soya bean has another name called black beans, the sweet property of taste is flat, there is effect of tonifying spleen, Li Shui, removing toxic substances, nutritious black bean is abundant, contain the multiple nutritional components such as protein, fat, vitamin, trace element, there is again various bioactivators, as studies on black soybean pigment, black soya bean polysaccharide and isoflavones etc. simultaneously, black bean extract can improve the absorption of body to ferro element, and the edible black soya bean of belt leather can improve Anemia. Contained unrighted acid in black soya bean, can promote cholesterol metabolism, reduce blood fat, angiocardiopathy preventing, and the cellulosic content of black soya bean is high, can promote enterogastric peristalsis, Constipation. And treat in addition rheumatism, anti-ageing texts. Black soya bean is considered as the good merchantable brand of medicine-food two-purpose always by people, it has high protein, low in calories, and in organic black soya bean, protein content is up to 36%-40%, be equivalent to 2 times of meat, 3 times of egg, 12 times of milk, crude fibre in food can also be provided, promote digestion, prevent that constipation from occurring.
Walnut, has another name called English walnut, Qiang peach, long live. With almond, cashew nut, fibert and be called world-renowned " four large dry fruits ". Walnut is not only delicious, and nutritive value is very high, in walnut, 86% fat is unrighted acid,, containing cholesterol, do not contain abundant riboflavin, lecithin, trace element, vitamin, amino acid, can prevent body early ageing, promote brain cell development, reducing cholesterol biosynthesis, prevent artery sclerosis, is a kind of desirable nutritional health food.
At present black soya bean is mainly to be eaten by people as food, and as whole-wheat bread etc., it is also rare to be drunk by people as beverage. Although walnut is made beverage, there is the technical problems such as kind mouthfeel is single, mouthfeel is pained, affect walnut and developed as beverage industry raw material.
Summary of the invention
The object of this invention is to provide a kind of nutritious, mouthfeel is aromatic, the black bean-walnut of easy absorption reveal and preparation method thereof.
The present invention realizes above-mentioned purpose by the following technical solutions: a kind of black bean-walnut reveals and preparation method thereof, and it comprises the following steps:
(1) weigh
Take the main ingredient of following weight, major ingredient is black soya bean 20-50kg, walnut kernel 25-40kg, white sugar 30-70kg; Auxiliary material is stabilizing agent 2.5-4kg, sodium bicarbonate 0.6-1.2kg, walnut essence 100-400ml, natrium citricum 0.3-0.8kg, salt 0.1-0.4kg, acesulfame potassium 0.1-0.2kg, antioxidant 0.2-0.5kg;
(2) raw material processing
A. black soya bean: select size evenly, full grains, the good black soya bean of maturity, by the black soya bean baking 30-50min of select, the black soya bean that baking is good is clean with hot water injection, then adds in the hot water of 90-95 DEG C and soaks 5-7h with 1:3, defibrination filters;
B. walnut kernel: select that outward appearance is neatly rectified, fruit surface smooth, kernel is full, taste is fragrant walnut, walnut peeling, kernel baking 20-30min, then defibrination is soaked in decortication, and screenings separates;
C. by the natrium citricum in auxiliary material, salt, acesulfame potassium, antioxidant mixes, and is made into compound small powder;
(3) emulsification
Stabilizing agent and white sugar 1:2 ~ 3 are dry mixed evenly, then slowly add in the emulsion tank of 95 DEG C of hot water, stir; Then slowly add the described compound small powder of step (2), stir 15min;
(4) allotment
Emulsion in black soya bean slurry, walnut pulp, 90 DEG C of water-soluble saleratus solutions, walnut essence and emulsion tanks is added to blend tank together, fill into pure water constant volume, stir, adjust material temperature to 65-75 DEG C, pH value 7.9-8.2, pol 6.5-6.7Bx;
(5) homogeneous
Liquid in blend tank filters and enters temporary tank through 80 mesh sieve, carries out homogeneous first, and average temperature is 60-70 DEG C first, and pressure is 30 ~ 32MPa; Liquid after homogeneous enters finished pot through UHT sterilization first, then carries out second homogenate, and homogenizing temperature is 75-85 DEG C, and pressure is 40MPa;
(6) liquid after twice homogeneous carries out UHT sterilization, and then wrapping paper hydrogen peroxide sterilization carries out sterile filling, coding, subsides pipe, inspection, vanning, warehouse-in.
In step (2), the baking temperature of black soya bean is 180-220 DEG C.
In step (2), black soya bean defibrination is filtered into 60 mesh sieves filtrations.
In step (2), walnut kernel baking temperature is 170-200 DEG C.
Emulsion in the emulsion tank of step (3) is first crossed 60 mesh sieves, then adds blend tank.
In step (6), hydrogen peroxide sterilization temperature is 137-142 DEG C, and the time is 10-30s, and drop temperature is 25-35 DEG C.
Adopt the present invention of technique scheme be a kind of by black soya bean and natural component and effect of walnut arrange in pairs or groups mutually, the beverage category of complementation, have advantages of nutritious, mouthfeel is aromatic, easy absorption, can also urge digestion, anti-constipation, beautifying face and moistering lotion, supplements brain nutrition, brain healthy, there is good health-care effect, be suitable for old man, children and each age group drunk by people, there are wide market prospects.
Detailed description of the invention
Embodiment 1
(1) weigh
Take the main ingredient of following weight, major ingredient is black soya bean 20-50kg, walnut kernel 25-40kg, white sugar 30-70kg; Auxiliary material is stabilizing agent 2.5-4kg, sodium bicarbonate 0.6-1.2kg, walnut essence 100-400ml, natrium citricum 0.3-0.8kg, salt 0.1-0.4kg, acesulfame potassium 0.1-0.2kg, antioxidant 0.2-0.5kg;
(2) raw material processing
A. black soya bean: select size evenly, full grains, the good black soya bean of maturity, the black soya bean of select is toasted to 30-50min at 180-220 DEG C, black soya bean baking requires inner brown stain, crust cracking has beans burnt odor, the black soya bean that baking is good is clean with hot water injection, then add in the hot water of 90-95 DEG C and soak 5-7h with 1:3, the abundant imbibition of beans is beneficial to defibrination, and after defibrination, 60 mesh sieves filter;
B. walnut kernel: select that outward appearance is neatly rectified, fruit surface smooth, kernel is full, taste is fragrant walnut, walnut peeling, kernel is at 170-200 DEG C of baking 20-30min, require the walnut kernel color and luster flavescence after baking, slight browning look, then defibrination is soaked in decortication, and screenings separates;
C. by the natrium citricum in auxiliary material, salt, acesulfame potassium, antioxidant mixes, and is made into compound small powder;
(3) emulsification
Stabilizing agent and white sugar 1:2 ~ 3 are dry mixed evenly, then slowly add in the emulsion tank of 95 DEG C of hot water, stir; Then slowly add the described compound small powder of step (2), stir 15min, 60 mesh sieves filter;
(4) allotment
Emulsion after black soya bean slurry, walnut pulp, 90 DEG C of water-soluble saleratus solutions, walnut essence and emulsion tank inner filtrations is added to blend tank together, fill into pure water constant volume, stir, adjust material temperature to 65-75 DEG C, pH value 7.9-8.2, pol 6.5-6.7Bx;
(5) homogeneous
Liquid in blend tank filters and enters temporary tank through 80 mesh sieve, carries out homogeneous first, and average temperature is 60-70 DEG C first, and pressure is 30 ~ 32MPa; Liquid after homogeneous enters finished pot through UHT sterilization first, then carries out second homogenate, and homogenizing temperature is 75-85 DEG C, and pressure is 40MPa;
(3) liquid after twice homogeneous carries out UHT sterilization again, wrapping paper hydrogen peroxide sterilization, and sterilization temperature is 137-142 DEG C, and the time is 10-30s, and drop temperature is 25-35 DEG C, then carries out sterile filling, coding, subsides pipe, inspection, vanning, warehouse-in.
Embodiment 2
(1) take the main ingredient of following weight, major ingredient is black soya bean 20kg, walnut kernel 40kg, white sugar 30kg; Auxiliary material is JYT-003 stabilizing agent 2.5kg, sodium bicarbonate 1kg, walnut essence 100ml, natrium citricum 0.3kg, salt 0.4kg, acesulfame potassium 0.1kg, antioxidant 0.2kg;
(2) a. black soya bean: select size evenly, full grains, the good black soya bean of maturity, the black soya bean of select is toasted to 30-50min at 180 DEG C, black soya bean baking requires inner brown stain, crust cracking has beans burnt odor, the black soya bean that baking is good is clean with hot water injection, then add in the hot water of 95 DEG C and soak 5h with 1:3, the abundant imbibition of beans is beneficial to defibrination, and after defibrination, 60 mesh sieves filter;
B. walnut kernel: select that outward appearance is neatly rectified, fruit surface smooth, kernel is full, taste is fragrant walnut, walnut peeling, kernel, at 200 DEG C of baking 20-30min, requires the walnut kernel color and luster flavescence after baking, slight browning look, then defibrination is soaked in decortication, and screenings separates;
C. by the natrium citricum in auxiliary material, salt, acesulfame potassium, antioxidant mixes, and is made into compound small powder;
(3) emulsification: stabilizing agent and white sugar 1:3 are dry mixed evenly, then slowly add in the emulsion tank of 95 DEG C of hot water, stir; Then slowly add the described compound small powder of step (2), stir 15min, 60 mesh sieves filter;
(4) allotment: the emulsion after black soya bean slurry, walnut pulp, 90 DEG C of water-soluble saleratus solutions, walnut essence and emulsion tank inner filtrations is added to blend tank together, fill into pure water constant volume, stir, adjust material temperature to 65-75 DEG C, pH value 7.9-8.2, pol 6.5-6.7Bx;
(5) homogeneous: the liquid in blend tank filters and enters temporary tank through 80 mesh sieve, carries out homogeneous first, and average temperature is 60-70 DEG C first, and pressure is 30MPa; Liquid after homogeneous enters finished pot through UHT sterilization first, then carries out second homogenate, and homogenizing temperature is 75-85 DEG C, and pressure is 40MPa;
(6) liquid after twice homogeneous carries out UHT sterilization again, wrapping paper hydrogen peroxide sterilization, and sterilization temperature is 137-142 DEG C, and the time is 10-30s, and drop temperature is 25-35 DEG C, then carries out sterile filling, coding, subsides pipe, inspection, vanning, warehouse-in.
Embodiment 3
(1) take the main ingredient of following weight, major ingredient is black soya bean 40kg, walnut kernel 25kg, white sugar 50kg; Auxiliary material is JYT-003 stabilizing agent 3kg, sodium bicarbonate 0.6kg, walnut essence 400ml, natrium citricum 0.5kg, salt 0.2kg, acesulfame potassium 0.2kg, sodium iso-vc 0.5kg;
(2) a. black soya bean: select size evenly, full grains, the good black soya bean of maturity, the black soya bean of select is toasted to 30-50min at 200 DEG C, black soya bean baking requires inner brown stain, crust cracking has beans burnt odor, the black soya bean that baking is good is clean with hot water injection, then add in the hot water of 90 DEG C and soak 7h with 1:3, the abundant imbibition of beans is beneficial to defibrination, and after defibrination, 60 mesh sieves filter;
B. walnut kernel: select that outward appearance is neatly rectified, fruit surface smooth, kernel is full, taste is fragrant walnut, walnut peeling, kernel, at 170 DEG C of baking 20-30min, requires the walnut kernel color and luster flavescence after baking, slight browning look, then defibrination is soaked in decortication, and screenings separates;
C. by the natrium citricum in auxiliary material, salt, acesulfame potassium, antioxidant mixes, and is made into compound small powder;
(3) emulsification: stabilizing agent and white sugar 1:2 are dry mixed evenly, then slowly add in the emulsion tank of 95 DEG C of hot water, stir; Then slowly add the described compound small powder of step (2), stir 15min, 60 mesh sieves filter;
(4) allotment: the emulsion after black soya bean slurry, walnut pulp, 90 DEG C of water-soluble saleratus solutions, walnut essence and emulsion tank inner filtrations is added to blend tank together, fill into pure water constant volume, stir, adjust material temperature to 65-75 DEG C, pH value 7.9-8.2, pol 6.5-6.7Bx;
(5) homogeneous: the liquid in blend tank filters and enters temporary tank through 80 mesh sieve, carries out homogeneous first, and average temperature is 60-70 DEG C first, and pressure is 32MPa; Liquid after homogeneous enters finished pot through UHT sterilization first, then carries out second homogenate, and homogenizing temperature is 75-85 DEG C, and pressure is 40MPa;
(6) liquid after twice homogeneous carries out UHT sterilization again, wrapping paper hydrogen peroxide sterilization, hydrogen peroxide sterilization temperature is 137-142 DEG C, the time is 10-30s, drop temperature is 25-35 DEG C, then carries out sterile filling, coding, subsides pipe, inspection, vanning, warehouse-in.
Embodiment 4
(1) take the main ingredient of following weight, major ingredient is black soya bean 30kg, walnut kernel 35kg, white sugar 70kg; Auxiliary material is JYT-003 stabilizing agent 4kg, sodium bicarbonate 1.2kg, walnut essence 250ml, natrium citricum 0.8kg, salt 0.1kg, acesulfame potassium 0.1kg, sodium iso-vc 0.3kg;
(2) a. black soya bean: select size evenly, full grains, the good black soya bean of maturity, the black soya bean of select is toasted to 30-50min at 220 DEG C, black soya bean baking requires inner brown stain, crust cracking has beans burnt odor, the black soya bean that baking is good is clean with hot water injection, then add in the hot water of 92 DEG C and soak 6h with 1:3, the abundant imbibition of beans is beneficial to defibrination, and after defibrination, 60 mesh sieves filter;
B. walnut kernel: select that outward appearance is neatly rectified, fruit surface smooth, kernel is full, taste is fragrant walnut, walnut peeling, kernel, at 180 DEG C of baking 20-30min, requires the walnut kernel color and luster flavescence after baking, slight browning look, then defibrination is soaked in decortication, and screenings separates;
C. by the natrium citricum in auxiliary material, salt, acesulfame potassium, antioxidant mixes, and is made into compound small powder;
(3) emulsification: stabilizing agent and white sugar 1:2.5 are dry mixed evenly, then slowly add in the emulsion tank of 95 DEG C of hot water, stir; Then slowly add the described compound small powder of step (2), stir 15min, 60 mesh sieves filter;
(4) allotment: the emulsion after black soya bean slurry, walnut pulp, 90 DEG C of water-soluble saleratus solutions, walnut essence and emulsion tank inner filtrations is added to blend tank together, fill into pure water constant volume, stir, adjust material temperature to 65-75 DEG C, pH value 7.9-8.2, pol 6.5-6.7Bx;
(5) homogeneous: the liquid in blend tank filters and enters temporary tank through 80 mesh sieve, carries out homogeneous first, and average temperature is 60-70 DEG C first, and pressure is 31MPa; Liquid after homogeneous enters finished pot through UHT sterilization first, then carries out second homogenate, and homogenizing temperature is 75-85 DEG C, and pressure is 40MPa;
(6) liquid after twice homogeneous carries out UHT sterilization again, wrapping paper hydrogen peroxide sterilization, and sterilization temperature is 137-142 DEG C, and the time is 10-30s, and drop temperature is 25-35 DEG C, then carries out sterile filling, coding, subsides pipe, inspection, vanning, warehouse-in.
Claims (6)
1. the preparation method that black bean-walnut reveals, is characterized in that it comprises the following steps:
(1) weigh
Take the main ingredient of following weight, major ingredient is black soya bean 20-50kg, walnut kernel 25-40kg, white sugar 30-70kg; Auxiliary material is stabilizing agent 2.5-4kg, sodium bicarbonate 0.6-1.2kg, walnut essence 100-400ml, natrium citricum 0.3-0.8kg, salt 0.1-0.4kg, acesulfame potassium 0.1-0.2kg, antioxidant 0.2-0.5kg;
(2) raw material processing
Black soya bean: select size evenly, full grains, the good black soya bean of maturity, by the black soya bean baking 30-50min of select, the black soya bean that baking is good is clean with hot water injection, then adds in the hot water of 90-95 DEG C and soaks 5-7h with 1:3, defibrination filters;
Walnut kernel: select that outward appearance is neatly rectified, fruit surface smooth, kernel is full, taste is fragrant walnut, walnut peeling, kernel baking 20-30min, then defibrination is soaked in decortication, and screenings separates;
By the natrium citricum in auxiliary material, salt, acesulfame potassium, antioxidant mixes, and is made into compound small powder;
(3) emulsification
Stabilizing agent and white sugar 1:2 ~ 3 are dry mixed evenly, then slowly add in the emulsion tank of 90-100 DEG C of hot water, stir; Then slowly add the described compound small powder of step (2), stir 10-20min;
(4) allotment
Emulsion in black soya bean slurry, walnut pulp, 90 DEG C of water-soluble saleratus solutions, walnut essence and emulsion tanks is added to blend tank together, fill into pure water constant volume, stir, adjust material temperature to 65-75 DEG C, pH value 7.9-8.2, pol 6.5-6.7Bx;
(5) homogeneous
Liquid in blend tank filters and enters temporary tank through 80 mesh sieve, carries out homogeneous first, and homogenizing temperature is 60-70 DEG C first, and pressure is 30 ~ 32MPa; Liquid after homogeneous enters finished pot through UHT sterilization first, then carries out second homogenate, and homogenizing temperature is 75-85 DEG C, and pressure is 40MPa;
(6) liquid after twice homogeneous carries out UHT sterilization, and then wrapping paper hydrogen peroxide sterilization carries out sterile filling, coding, subsides pipe, inspection, vanning, warehouse-in.
2. the preparation method that a kind of black bean-walnut reveals as claimed in claim 1, is characterized in that: in step (2), the baking temperature of black soya bean is 180-220 DEG C.
3. the preparation method that a kind of black bean-walnut reveals as claimed in claim 1, is characterized in that: in step (2), black soya bean defibrination is filtered into 60 mesh sieves filtrations.
4. the preparation method that a kind of black bean-walnut reveals as claimed in claim 1, is characterized in that: in step (2), walnut kernel baking temperature is 170-200 DEG C.
5. the preparation method that a kind of black bean-walnut reveals as claimed in claim 1, is characterized in that: the emulsion in the emulsion tank of step (3) is first crossed 60 mesh sieves, then adds blend tank.
6. the preparation method that a kind of black bean-walnut reveals as claimed in claim 1, is characterized in that: in step (6), hydrogen peroxide sterilization temperature is 137-142 DEG C, and the time is 10-30s, and drop temperature is 25-35 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410599773.6A CN104256834B (en) | 2014-10-31 | 2014-10-31 | Black bean-walnut reveals and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410599773.6A CN104256834B (en) | 2014-10-31 | 2014-10-31 | Black bean-walnut reveals and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104256834A CN104256834A (en) | 2015-01-07 |
| CN104256834B true CN104256834B (en) | 2016-05-11 |
Family
ID=52148517
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410599773.6A Active CN104256834B (en) | 2014-10-31 | 2014-10-31 | Black bean-walnut reveals and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256834B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901151A (en) * | 2015-08-27 | 2016-08-31 | 李广龙 | Walnut dew beverage and preparation method thereof |
| CN106107257A (en) * | 2016-06-21 | 2016-11-16 | 柳州市美食联盟协会 | A kind of Semen Juglandis Health maintenance juice |
| CN106359632A (en) * | 2016-09-28 | 2017-02-01 | 徐州工业职业技术学院 | Black soybean-walnut composite plant protein drink and preparation method thereof |
| CN107593924A (en) * | 2017-09-21 | 2018-01-19 | 山西汉中洋食品饮料有限公司 | A kind of walnut drink and preparation method thereof |
| CN107836528A (en) * | 2017-11-27 | 2018-03-27 | 河南丰之源生物科技有限公司 | A kind of NEW TYPE OF COMPOSITE protein beverage and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1028955C (en) * | 1992-05-29 | 1995-06-21 | 北京市营养源研究所 | Method for preparing walnut milk tea |
| CN101912140A (en) * | 2010-08-09 | 2010-12-15 | 四川蓝光美尚饮品股份有限公司 | Black coarse grain composite drink and production method thereof |
| CN102894094A (en) * | 2012-09-22 | 2013-01-30 | 山西晋西核桃食品有限公司 | Walnut coix seed milk beverage and preparation method thereof |
-
2014
- 2014-10-31 CN CN201410599773.6A patent/CN104256834B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104256834A (en) | 2015-01-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104256834B (en) | Black bean-walnut reveals and preparation method thereof | |
| CN105876717A (en) | Donkey-hide gelatin sunflower seeds and processing method thereof | |
| CN102871148B (en) | Process for making light delicious nutrient egg rolls | |
| CN103960566B (en) | A kind of black kidney bean flavor vermicelli | |
| CN105533499A (en) | Eyesight-improvement sesame fish balls and preparation method of eyesight-improvement sesame fish balls | |
| CN103431263A (en) | Colorful brown rice noodles containing Chinese herbal medicine components and preparation method thereof | |
| CN101999567A (en) | Spirulina nutrient jelly | |
| CN105076424A (en) | Appetizing coconut milk beverage and preparation method thereof | |
| CN104814233A (en) | Chinese yam-sandwiched soft candy with radix puerariae and preparation method of Chinese yam-sandwiched soft candy with radix puerariae | |
| CN103947926B (en) | A kind of black kidney bean Job's tears bean vermicelli | |
| CN106359803A (en) | Making method of candied passion fruits | |
| CN104799332A (en) | Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage | |
| CN104585726A (en) | Spicy lean meat paste containing collybia albuminosa, and preparation method of spicy lean meat paste | |
| CN104366519A (en) | Spicy cured pork jerky and processing method thereof | |
| CN109601932A (en) | Water-soluble pachymaran health-care fruit jelly and preparation method thereof | |
| CN105309980A (en) | Selenium-rich black sesame and peanut beverage and production method thereof | |
| CN110403192A (en) | A kind of nutritional meal replacing food and preparation method thereof | |
| CN102669567B (en) | Grains combination and production method thereof | |
| CN102246856A (en) | Fructus cannabis walnut milk beverage and preparation method thereof | |
| KR20110096336A (en) | Preparation method of rice-soybean milk typed sikhye | |
| CN102987387A (en) | Toxicity-removing, aging-resisting and health-preserving food | |
| CN107779342A (en) | A kind of citrine fruit wine and its production method | |
| CN103960565B (en) | A kind of black kidney bean nutrient vermicelli | |
| CN111466527A (en) | Dried egg and preparation method thereof | |
| KR100931352B1 (en) | Manufacturing method of noodle added with lotus leaves |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |