CN105028662A - Anti-oxidation apricot kernel juice and preparation method thereof - Google Patents

Abstract

The invention discloses an anti-oxidation apricot kernel juice. The anti-oxidation apricot kernel juice is prepared from, by weight, 100-110 parts of apricot kernel, 30-40 parts of purple sweet potato, 13-16 parts of purple cabbage, 8-10 parts of spinach root, 5-10 parts of grape skin, 3-4 parts of grape seed, 15-20 parts of white granulated sugar, 1-2 parts of honey, glyceryl monostearate, sucrose ester, sodium alginate, potassium dihydrogen phosphate, pectase and a proper amount of water. Purple sweet potato, purple cabbage, grape skin and grape seed are added, so the prepared apricot kernel juice has delicate and jade-like mouthfeel and unique fragrance, and also has lung moistening, cough relieving and oxidation preventing effects. The apricot kernel juice has fine-creamy mouthfeel and soft-quietly elegant flavor, well improves the taste of apricot kernel, contains abundant nutrition, and is suitable for being drunk by most population.

Description

A kind of anti-oxidant almond milk and preparation method thereof

Technical field

The present invention relates to a kind of food and technology field thereof, particularly anti-oxidant almond milk of one 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, and 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.

Anti-oxidant 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 has the faint scent of almond uniqueness, 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 anti-oxidant 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 100-110, purple potato 30-40, violet cabbage 13-16, Radix spinach 8-10, Grape Skin 5-10, grape pip 3-4, white granulated sugar 15-20, honey 1-2, 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 purple potato, violet cabbage, 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) sealing and fermenting 20-30 days after Grape Skin being mixed with honey, filters sediment, obtains zymotic fluid;

(6) Radix spinach is ground to form juice, add the rear slow fire boiling 20-30 minute of grape pip, white granulated sugar and suitable quantity of water mixing, filter sediment, obtain decoction liquor;

(7) monoglyceride, sucrose ester, sodium alginate, almond essential oil and other residual components are mixed, drop in the enzymolysis slurry of step 4 successively, add the zymotic fluid of step 5 again, the decoction liquor of step 6, suitable quantity of water 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:

Anti-oxidant almond milk of the present invention, the purple potato of interpolation, violet cabbage, Grape Skin, grape pip all have oxidation resistant effect, obtained almond milk fine and smooth as beautiful, fragrance is unique, have moisten the lung and relieve the cough, oxidation resistant effect.Almond milk delicate mouthfeel perfume is sliding, and local flavor is soft simple and elegant, improves the taste of almond well, nutritious, is applicable to drinking of most of crowd.

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 105, purple potato 35, violet cabbage 15, Radix spinach 9, Grape Skin 8, grape pip 4, white granulated sugar 17, honey 2, 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 purple potato, violet cabbage, after colloid mill fine grinding twice, filter sediment, obtain almond paste;

(4) pectase putting into 0.06% in the almond paste of step 3 is stirred, regulate PH to be 3, enzymolysis 2 hours under 50 DEG C of temperature conditions, obtain enzymolysis slurry;

(5) after Grape Skin being mixed with honey, sealing and fermenting 25 days, filters sediment, obtains zymotic fluid;

(6) Radix spinach is ground to form juice, add the rear slow fire boiling of grape pip, white granulated sugar and suitable quantity of water mixing 25 minutes, filter sediment, obtain decoction liquor;

(7) monoglyceride, sucrose ester, sodium alginate, almond essential oil and other residual components are mixed, drop in the enzymolysis slurry of step 4 successively, add the zymotic fluid of step 5 again, the decoction liquor of step 6, suitable quantity of water 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 anti-oxidant almond milk, it is characterized in that, be made up of the raw material of following weight portion: almond 100-110, purple potato 30-40, violet cabbage 13-16, Radix spinach 8-10, Grape Skin 5-10, grape pip 3-4, white granulated sugar 15-20, honey 1-2, monoglyceride, sucrose ester, sodium alginate, potassium dihydrogen phosphate, pectase, water are appropriate.

2. anti-oxidant 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 purple potato, violet cabbage, 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) sealing and fermenting 20-30 days after Grape Skin being mixed with honey, filters sediment, obtains zymotic fluid;

(6) Radix spinach is ground to form juice, add the rear slow fire boiling 20-30 minute of grape pip, white granulated sugar and suitable quantity of water mixing, filter sediment, obtain decoction liquor;

(7) monoglyceride, sucrose ester, sodium alginate, almond essential oil and other residual components are mixed, drop in the enzymolysis slurry of step 4 successively, add the zymotic fluid of step 5 again, the decoction liquor of step 6, suitable quantity of water mix, heating is boiled, use 200 mesh screen again, carry out 2 homogeneous with homogenizer, homogenization pressure is respectively 30MPa, 60MPa, tinning after sterilizing.