CN104770795A - Oat apricot kernel juice and preparation method thereof - Google Patents
Oat apricot kernel juice and preparation method thereof Download PDFInfo
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- CN104770795A CN104770795A CN201510136555.3A CN201510136555A CN104770795A CN 104770795 A CN104770795 A CN 104770795A CN 201510136555 A CN201510136555 A CN 201510136555A CN 104770795 A CN104770795 A CN 104770795A
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Abstract
The present invention discloses an oat apricot kernel juice, which is prepared from the following raw materials by weight: 90-100 parts of apricot kernel, 40-50 parts of oats, 10-15 parts of millet, 15-20 parts of an orange juice, 20-25 parts of carrot, 6-9 parts of hawthorn, 10-15 parts of white granulated sugar, a proper amount of monostearin, a proper amount of sucrose ester, a proper amount of sodium alginate, a proper amount of potassium dihydrogen phosphate, a proper amount of pectase, and a proper amount of water. According to the oat apricot kernel juice of the present invention, the added oat is rich in dietary fiber so as to promote gastrointestinal motility, and further has effects of liver benefiting, stomach benefiting, face nourishing, skin care and the like, and the prepared apricot kernel juice has characteristics of delicate and jade-like texture and unique aroma, and has effects of lung moisturizing, cough stopping, blood fat regulating, blood fat lowering, stomach nourishing and skin care.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly a kind of oat almond milk and preparation method thereof.
Background technology
It is reported, containing protein 120g, fatty 240g, calcium 649mg, iron 25mg, in addition multivitamin in the almond of every 500g.In addition, be also rich in abundant mineral matter element in almond, wherein calcium content is 3 times of milk, and potassium content is 4 times of milk, and phosphorus content is then 6 times of milk.Semen armeniacae amarae also has very high medical value, eliminate the phlegm, cough-relieving, the effect such as ease constipation.
Almond milk belongs to green plants protein beverage, containing rich in protein, 10 several amino acids and multivitamin and trace element, almond milk is also containing abundant flavonoids and Polyphenols composition, 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.
Oat almond milk of the present invention, study around almond milk new process for processing, be intended to the production technology level improving traditional almond milk, improve the content of protein in almond milk, decreasing pollution also reduces scale wastewater treatment cost, Improving The Quality of Products and the market competitiveness, obtained almond milk protein content is higher than traditional processing technology product, reduce the loss of protein content in raw material, improve the quality of products, also reduce wastewater treatment simultaneously.Almond milk have almond uniqueness faint scent, color and luster is pure white, delicate mouthfeel is fragrant and sweet, without other peculiar smell.
Summary of the invention
The present invention compensate for the deficiencies in the prior art, provides a kind of oat almond milk and preparation method thereof.
Technical scheme of the present invention is as follows:
Almond milk is made up of the raw material of following weight portion: almond 90-100, oat 40-50, millet 10-15, orange juice 15-20, carrot 20-25, hawthorn 6-9, white granulated sugar 10-15, monoglyceride, sucrose ester, sodium alginate, potassium dihydrogen phosphate, pectase, water are appropriate;
The concrete steps of the preparation of almond milk are as follows:
(1) almond is put into clear water and soak 1-2 days, control at 25-30 DEG C, water is changed 1-2 time in centre, then put into that temperature is 90 DEG C, PH be 9 soda solution soak and peel for 5 minutes, obtain blanched apricot kernel;
(2) blanched apricot kernel is carried out steam distillation and extract essential oil, obtain almond slag;
(3) roughly grind with fiberizer after the almond slag of step 2 being mixed with oat, millet, after colloid mill fine grinding twice, filter sediment, obtain almond paste;
(4) pectase putting into 0.05%-0.08% in the almond paste of step 3 is stirred, regulate PH to be 3, enzymolysis 2 hours under 45-55 DEG C of temperature conditions, obtain enzymolysis slurry;
(5) mix with orange juice after carrot, hawthorn being cooked, stir into pasty state, paste must be mixed;
(6) monoglyceride, sucrose ester, sodium alginate, almond essential oil and other residual components are mixed, drop in the enzymolysis slurry of step 4 successively, the mixing paste, the suitable quantity of water that add step 5 again mix, heating is boiled, use 200 mesh screen again, carry out 2 homogeneous with homogenizer, homogenization pressure is respectively 30MPa, 60MPa, tinning after sterilizing.
Beneficial effect of the present invention:
Oat almond milk of the present invention, the oat of interpolation is rich in dietary fiber, can promote enterogastric peristalsis, has beneficial liver and the effect such as stomach, beauty care.Obtained almond milk fine and smooth as beautiful, fragrance is unique, have moisten the lung and relieve the cough, adjusting blood lipid, reducing blood lipid, nourishing the stomach skin care effect.
Specific embodiments
Below in conjunction with following detailed description of the invention, the present invention is described in further detail:
The raw material taking following weight portion (kg) is made: almond 95, oat 45, millet 13, orange juice 17, carrot 23, hawthorn 8, white granulated sugar 13, monoglyceride, sucrose ester, sodium alginate, potassium dihydrogen phosphate, pectase, water are appropriate;
The concrete steps of the preparation method of almond milk are as follows:
(1) almond is put into clear water to soak 2 days, control at 26 DEG C, water is changed 2 times in centre, then put into that temperature is 90 DEG C, PH be 9 soda solution soak and peel for 5 minutes, obtain blanched apricot kernel;
(2) blanched apricot kernel is carried out steam distillation and extract essential oil, obtain almond slag;
(3) roughly grind with fiberizer after the almond slag of step 2 being mixed with oat, millet, after colloid mill fine grinding twice, filter sediment, obtain almond paste;
(4) pectase putting into 0.08% in the almond paste of step 3 is stirred, regulate PH to be 3, enzymolysis 2 hours under 45-55 DEG C of temperature conditions, obtain enzymolysis slurry;
(5) mix with orange juice after carrot, hawthorn being cooked, stir into pasty state, paste must be mixed;
(6) monoglyceride, sucrose ester, sodium alginate, almond essential oil and other residual components are mixed, drop in the enzymolysis slurry of step 4 successively, the mixing paste, the suitable quantity of water that add step 5 again mix, heating is boiled, use 200 mesh screen again, carry out 2 homogeneous with homogenizer, homogenization pressure is respectively 30MPa, 60MPa, tinning after sterilizing.
Claims (2)
1. an oat almond milk, it is characterized in that, be made up of the raw material of following weight portion: almond 90-100, oat 40-50, millet 10-15, orange juice 15-20, carrot 20-25, hawthorn 6-9, white granulated sugar 10-15, monoglyceride, sucrose ester, sodium alginate, potassium dihydrogen phosphate, pectase, water are appropriate.
2. oat almond milk according to claims 1, is characterized in that, the concrete steps of preparation method are as follows:
(1) almond is put into clear water and soak 1-2 days, control at 25-30 DEG C, water is changed 1-2 time in centre, then put into that temperature is 90 DEG C, PH be 9 soda solution soak and peel for 5 minutes, obtain blanched apricot kernel;
(2) blanched apricot kernel is carried out steam distillation and extract essential oil, obtain almond slag;
(3) roughly grind with fiberizer after the almond slag of step 2 being mixed with oat, millet, after colloid mill fine grinding twice, filter sediment, obtain almond paste;
(4) pectase putting into 0.05%-0.08% in the almond paste of step 3 is stirred, regulate PH to be 3, enzymolysis 2 hours under 45-55 DEG C of temperature conditions, obtain enzymolysis slurry;
(5) mix with orange juice after carrot, hawthorn being cooked, stir into pasty state, paste must be mixed;
(6) monoglyceride, sucrose ester, sodium alginate, almond essential oil and other residual components are mixed, drop in the enzymolysis slurry of step 4 successively, the mixing paste, the suitable quantity of water that add step 5 again mix, heating is boiled, use 200 mesh screen again, carry out 2 homogeneous with homogenizer, homogenization pressure is respectively 30MPa, 60MPa, tinning after sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510136555.3A CN104770795A (en) | 2015-03-27 | 2015-03-27 | Oat apricot kernel juice and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510136555.3A CN104770795A (en) | 2015-03-27 | 2015-03-27 | Oat apricot kernel juice and preparation method thereof |
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| CN104770795A true CN104770795A (en) | 2015-07-15 |
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| CN201510136555.3A Pending CN104770795A (en) | 2015-03-27 | 2015-03-27 | Oat apricot kernel juice and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925090A (en) * | 2021-08-27 | 2022-01-14 | 北京朔方科技发展股份有限公司 | Oat milk and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116069A (en) * | 1995-04-28 | 1996-02-07 | 王振平 | Beverage of apricot kernel protein with acidity fruit juice (pulp) |
| CN1559304A (en) * | 2004-03-12 | 2005-01-05 | 深圳市深宝实业股份有限公司 | Technology for producing beverage made of both refined and coarse grains |
| CN101406304A (en) * | 2008-11-19 | 2009-04-15 | 河北承德露露股份有限公司 | Fruit and vegetable composite apricot kernel drink and processing method |
| CN101843345A (en) * | 2008-12-24 | 2010-09-29 | 张天平 | Dietary fiber drink |
-
2015
- 2015-03-27 CN CN201510136555.3A patent/CN104770795A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116069A (en) * | 1995-04-28 | 1996-02-07 | 王振平 | Beverage of apricot kernel protein with acidity fruit juice (pulp) |
| CN1559304A (en) * | 2004-03-12 | 2005-01-05 | 深圳市深宝实业股份有限公司 | Technology for producing beverage made of both refined and coarse grains |
| CN101406304A (en) * | 2008-11-19 | 2009-04-15 | 河北承德露露股份有限公司 | Fruit and vegetable composite apricot kernel drink and processing method |
| CN101843345A (en) * | 2008-12-24 | 2010-09-29 | 张天平 | Dietary fiber drink |
Non-Patent Citations (1)
| Title |
|---|
| 徐怀德等: "杏仁乳饮料的稳定性", 《食品工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925090A (en) * | 2021-08-27 | 2022-01-14 | 北京朔方科技发展股份有限公司 | Oat milk and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20150715 |