CN105123951A - Scented apricot kernel milk and preparation method thereof - Google Patents
Scented apricot kernel milk and preparation method thereof Download PDFInfo
- Publication number
- CN105123951A CN105123951A CN201510389489.0A CN201510389489A CN105123951A CN 105123951 A CN105123951 A CN 105123951A CN 201510389489 A CN201510389489 A CN 201510389489A CN 105123951 A CN105123951 A CN 105123951A
- Authority
- CN
- China
- Prior art keywords
- almond
- parts
- apricot kernel
- milk
- scented
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a scented almond milk prepared by the following materials by weight: 110-120 parts of apricot kernel, 30-40 parts of bamboo shoot, 9-13 parts of abelmosk, 6-9 parts of lotus flower, 11-15 parts of aloe, 4-5 parts of Chinesetorreya nut, 15-20 parts of white granulated sugar, a proper amount of glycerelmonostearte, sucrose ester, sodium alginate, potassium dihydrogen phosphate, pectase and water. In the scented apricot kernel milk, the added bamboo shoots has functions for clearing heat, dispelling phlegm, benefiting stomach, quenching thirst and benefiting qi; the scented apricot kernel milk has a delicate texture like a jade, a unique flavor, and a white color, and has functions for moistening lungs, relieving cough, adjusting blood, clearing heat, dispelling phlegm, appetizing and invigorating spleen. The scent of the bamboo shoot and aloe and flavor of the Chinese torreya nut are merged into the aroma of the apricot kernel so that the apricot kernel milk has a scented flavor and a good taste, and is a good health-care product.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly a kind of delicate fragrance 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, 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.
Delicate fragrance 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 delicate fragrance 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 110-120, bamboo shoots 30-40, gumbo 9-13, lotus 6-9, aloe 11-15, Chinese torreya nut 4-5, white granulated sugar 15-20, 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 bamboo shoots, gumbo, Chinese torreya nut, 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) lotus, aloe are added suitable quantity of water grinding pulping, heat after mixing with white granulated sugar and boil, slurry 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 slurry, 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:
Delicate fragrance almond milk of the present invention, the bamboo shoots of interpolation have heat-clearing dissolving phlegm, sharp diaphragm feels well stomach, effects such as beneficial gas of quenching one's thirst.Obtained almond milk fine and smooth as beautiful, fragrance is unique, have moisten the lung and relieve the cough, the effect of adjusting blood lipid, clearing heat and eliminating phlegm, Appetizing spleen-tonifying.Sweetly incorporate in the giving off a strong fragrance of almond by micro-for the fragrance of the fresh and tender delicate fragrance of bamboo shoots and aloe, Chinese torreya nut, not only fragrance delicate fragrance, delicious taste, also has good health value.
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 115, bamboo shoots 35, gumbo 12, lotus 8, aloe 14, Chinese torreya nut 4, white granulated sugar 17, 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 bamboo shoots, gumbo, Chinese torreya nut, 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 47 DEG C of temperature conditions, obtain enzymolysis slurry;
(5) lotus, aloe are added suitable quantity of water grinding pulping, heat after mixing with white granulated sugar and boil, slurry 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 slurry, 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. a delicate fragrance almond milk, it is characterized in that, be made up of the raw material of following weight portion: almond 110-120, bamboo shoots 30-40, gumbo 9-13, lotus 6-9, aloe 11-15, Chinese torreya nut 4-5, white granulated sugar 15-20, monoglyceride, sucrose ester, sodium alginate, potassium dihydrogen phosphate, pectase, water are appropriate.
2. delicate fragrance 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 bamboo shoots, gumbo, Chinese torreya nut, 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) lotus, aloe are added suitable quantity of water grinding pulping, heat after mixing with white granulated sugar and boil, slurry 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 slurry, 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 |
|---|---|---|---|
| CN201510389489.0A CN105123951A (en) | 2015-07-06 | 2015-07-06 | Scented apricot kernel milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510389489.0A CN105123951A (en) | 2015-07-06 | 2015-07-06 | Scented apricot kernel milk and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105123951A true CN105123951A (en) | 2015-12-09 |
Family
ID=54709835
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510389489.0A Pending CN105123951A (en) | 2015-07-06 | 2015-07-06 | Scented apricot kernel milk and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105123951A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767805A (en) * | 2016-03-20 | 2016-07-20 | 郭欢 | Heat-clearing almond juice and preparation method thereof |
| CN108402181A (en) * | 2018-02-26 | 2018-08-17 | 杭州榧常好食生物科技有限公司 | Chinese torreya milk beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806692A (en) * | 2006-02-07 | 2006-07-26 | 陕西师范大学 | Pomegranate almond composite protein beverage and preparation method thereof |
| 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 |
| CN101491361A (en) * | 2009-03-16 | 2009-07-29 | 北京市科威华食品工程技术有限公司 | Gingko walnut Lu and production technique thereof |
-
2015
- 2015-07-06 CN CN201510389489.0A patent/CN105123951A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806692A (en) * | 2006-02-07 | 2006-07-26 | 陕西师范大学 | Pomegranate almond composite protein beverage and preparation method thereof |
| 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 |
| CN101491361A (en) * | 2009-03-16 | 2009-07-29 | 北京市科威华食品工程技术有限公司 | Gingko walnut Lu and production technique thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767805A (en) * | 2016-03-20 | 2016-07-20 | 郭欢 | Heat-clearing almond juice and preparation method thereof |
| CN108402181A (en) * | 2018-02-26 | 2018-08-17 | 杭州榧常好食生物科技有限公司 | Chinese torreya milk beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103340385B (en) | Multi-functional health care soy sauce and preparation method thereof | |
| CN106929385A (en) | The method that one-step fermentation prepares passiflora edulis vinegar | |
| CN105104544A (en) | Blood nourishing and nerve calming apricot kernel liquid and preparation method thereof | |
| CN106635679A (en) | Mustard and waxberry wine | |
| CN104178411A (en) | Method for brewing ottelia alismoides vinegar | |
| CN105123951A (en) | Scented apricot kernel milk and preparation method thereof | |
| CN104757647A (en) | Pawpaw-apricot kernel syrup and preparation method thereof | |
| CN105029364A (en) | Making method of roasted nice-smelling beef paste | |
| CN104323389A (en) | Health-care vinegar beverage and preparation method thereof | |
| CN107258985A (en) | A kind of preparation method of kumquat tea | |
| CN105767805A (en) | Heat-clearing almond juice and preparation method thereof | |
| CN104059835A (en) | Pumpkin wine | |
| CN105028663A (en) | Chinese yam and apricot kernel juice and preparation method thereof | |
| CN105010551A (en) | Parsley and almond juice and preparation method thereof | |
| CN105028662A (en) | Anti-oxidation apricot kernel juice and preparation method thereof | |
| CN104770493A (en) | Tea aroma apricot kernel juice and preparation method thereof | |
| CN104770814A (en) | Coix seed apricot kernel juice and preparation method thereof | |
| CN105802819A (en) | Mellow apricot kernel juice and making method thereof | |
| CN104770813A (en) | Lung heat clearing and cough stopping apricot kernel juice and preparation method thereof | |
| CN102823844A (en) | Kelp jam rich in dietary fiber | |
| CN104770795A (en) | Oat apricot kernel juice and preparation method thereof | |
| CN104782767A (en) | Tremella almond juice and preparation method thereof | |
| CN105105153A (en) | Coconut lung-heat removing beef paste and making method thereof | |
| CN104770793A (en) | Osmanthus fragrans apricot kernel juice and preparation method thereof | |
| CN104770472A (en) | Walnut apricot kernel juice and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151209 |
|
| RJ01 | Rejection of invention patent application after publication |