CN105918471B - A kind of Walnut Milk production method - Google Patents
A kind of Walnut Milk production method Download PDFInfo
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- CN105918471B CN105918471B CN201610259443.1A CN201610259443A CN105918471B CN 105918471 B CN105918471 B CN 105918471B CN 201610259443 A CN201610259443 A CN 201610259443A CN 105918471 B CN105918471 B CN 105918471B
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- 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
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Abstract
The invention discloses a kind of Walnut Milk production methods, belong to food processing technology field.The method of the present invention includes: raw material screening, removes clothing, baking, stirring defibrination, ingredient, homogeneous, sterilization and filling and package；The present invention solved in existing Walnut Milk production due to the problems such as using a large amount of artificial synthesized emulsifiers, and adding essence for flavouring, improved the nutritive value and added value of product of Walnut Milk.
Description
Technical field
The present invention relates to a kind of Walnut Milk production methods, belong to food processing technology field.
Background technique
Walnut nutritive value with higher, fat rich in, protein etc., wherein 90% being unsaturation in fat
Fatty acid, rich in essential fatty acids such as linoleic acid, linolenic acids.It can promote the hair of children's torso growth and nervous system
It educates.And contained trace element zinc and manganese are important components pituitary, and often the edible nutritional supplementation for being beneficial to brain, has strong
The effect of brain.
Walnut Milk is a kind of vegetable protein beverage being widely appreciated by consumers, and has special walnut strong fragrance, is egg
White matter, fat, vitamin, niacin and various trace elements good source.To artery sclerosis, hypertension, coronary heart disease and
Anti-aging has good health-care effect.But since the more fat content of walnut oil content is excessive, cause product unstable, fat
Layer floats.At present in common process, taking artificial flavors and fragrances is Walnut Milk flavouring, and flavor is unnatural.In addition, mostly use it is single,
For diglycerine fatty acid ester as emulsifier, drinking rear oral cavity has soapy feeling.In addition, making the shelf-life by a large amount of man-made additives
Reach 18 months, not natural enough and health.
Summary of the invention
In order to overcome the above problem, the present invention provides a kind of production technology of Walnut Milk, by baking flavouring, crushing,
Multistep stirs defibrination, uses the sunflower phosphatide naturally obtained as emulsifier, enhances the stability of Walnut Milk, reduce Walnut Milk people
The use of work fabricated food additive improves the nutritive value and added value of product of Walnut Milk.
Percentage of the present invention refers to mass percent unless otherwise specified.
Walnut Milk production method provided by the invention is that walnut kernel is toasted to flavouring, is crushed, then adding water portion-wise Ball-stirring mill
Then slurry adds sunflower phosphatide and grinds as emulsifier, finally carry out Walnut Milk as raw material with the walnut pulp after stirring
Production.
The method is specifically:
(1) fresh walnut kernel is added base extraction, flushing and removes endotesta；
(2) clean walnut kernel is toasted, the walnut kernel after baking is crushed；
(3) add water to smashed walnut kernel in the ratio that the mass ratio of smashed walnut kernel and water is 1:1~1:2
In, carry out colloid mill defibrination；40~70 DEG C of Ball-stirring mill slurry temperature degree, 0.5~2 hour of mixing time obtain corase grinding slurry；
(4) in the corase grinding slurry that step (3) obtains, the ratio that the mass ratio according to corase grinding slurry and water is 1:1~1:2 adds again
Water carries out colloid mill defibrination；40~70 DEG C of Ball-stirring mill slurry temperature degree, 0.5~2 hour of mixing time, obtain walnut pulp；
(5) in the walnut pulp for obtaining step (4), the mass ratio according to walnut pulp and sunflower phosphatide be 100:0.4~
Sunflower phosphatide is added in the ratio of 100:1.5,0.5~2 hour of colloid mill defibrination is gone successively to, so that the Walnut Milk prepared
Magma is less than 160 mesh；
(6) sweetener, thickening stabilizing agent, sunflower phosphatide, sodium bicarbonate to be added to be sufficiently stirred, surplus is supplied with pure water,
Adjust pH to 7~7.5；
(7) walnut milk magma that will be stirred continues to be less than walnut milk magma granularity using colloid mill defibrination process
300 mesh；
(8) walnut milk magma that step (7) obtains is imported in homogenizer and carries out homogenization, obtain walnut lotion；
(9) it checks walnut emulsion property index, so that walnut protein mass fraction is greater than 0.6%, fat content is big
In 1.8%, passed examination is carried out in next step, and each material content is readjusted in unqualified come back to step (6)；
(10) qualified Walnut Milk will be examined to be sterilized, be cooled to room temperature.
In one embodiment of the invention, the step (1) is specifically: will be fresh, the walnut kernel of full grains adds
Enter in 70~85 DEG C of temperature of 1% lye, lye is discharged after five minutes for immersion, is rinsed with giant, removes endotesta.
In one embodiment of the invention, the temperature of step (2) baking is maintained at 130~140 DEG C, and baking is held
It is 30-45 minutes continuous.
In one embodiment of the invention, the sweetener of the step (6) is white granulated sugar or glucose, malt syrup
Deng.
In one embodiment of the invention, the thickening stabilizing agent of the step (6) is guar gum or locust bean
Glue.
In one embodiment of the invention, sweetener is white granulated sugar in the step (6), thickening stabilizing agent is Guar
Bean gum；Relative to the mass percent for the walnut milk magma that step (5) obtains, white granulated sugar additive amount is 3%~7%, cluster bean
Glue additive amount is 0.1%~0.6%, sodium bicarbonate additive amount is 0.04%~0.05%.
In one embodiment of the invention, the walnut protein 0.6~0.8% of the step (9), fat content
1.8~2.0%.
In one embodiment of the invention, the sterilization of the step (10) is specifically: being first put by cleaning automatically
Iron flask in and with by radiation sterilizing aluminium lid encapsulate, process holding 85 DEG C~90 DEG C, then place at sterilizing kettle in sterilization
Reason.
The Walnut Milk obtained by the method for the invention, raw material include walnut kernel, white granulated sugar, guar gum, sunflower phosphatide,
Sodium bicarbonate, water do not add other flavors and fragrancess.
Beneficial effects of the present invention:
(1) present invention solves the problems, such as that needing to add essence in existing Walnut Milk production carries out flavouring, side of the invention
The method processing raw material of method baking does not need to add any flavors and fragrances, and obtained Walnut Milk flavor is mellow, comments through sense organ
It is fixed, it is consistent with market product flavor.
(2) multistep refining process is used in production, significantly enhances beverage stability, and centrifugation rate is 1%；Product
Using whole 4 DEG C of cold chain preservation transportation and sales, the shelf-life was up to 21 days.
(3) present invention solves the problems, such as to need in existing Walnut Milk production grinding using a large amount of artificial synthesized emulsifiers
Addition natural sunflower seed phosphatide can disperse emulsifier in beverage to greatest extent as emulsifier during slurry；And sunflower
Phosphatide is process in a manner of cold press, is not related to transgenosis, and few people are to sunflower phosphatide allergy or oily adverse reaction,
Sunflower phosphatide is a kind of phosphatidylinositols, the good source of phosphatidyl-ethanolamine and phosphatidyl choline；Sunflower phosphatide Linoleic acid
More, having reduces cholesterol, reduces the function of heart disease risk.
(4) the original nutritional ingredient of Walnut Milk can be utmostly saved, it is long shelf-life, convenient；The present invention is to beverage
It is easily controllable convenient for operation for enterprise, improve the nutritive value and added value of product of Walnut Milk.
Specific embodiment
Embodiment 1: Walnut Milk is prepared as follows
(1) will be fresh, the walnut kernel of full grains is added in 1% lye of temperature 70 C, impregnates after five minutes by lye
Discharge, is rinsed with giant, removes endotesta.
(2) walnut kernel rinsed well is dried, baking temperature is maintained at 130 DEG C, continues 45 minutes.And it will be after baking
Walnut kernel crushes.
(3) smashed walnut kernel is added water and stirred into defibrination, is first that 1:1 adds water to enter by smashed walnut kernel/water
Colloid mill defibrination, 40 DEG C of Ball-stirring mill slurry temperature degree, stirring defibrination time 2 h, obtains corase grinding slurry.
(4) the obtained corase grinding slurry terminated will be stirred in (3) according to corase grinding slurry/water is that 1:1 is added water into colloid mill mill
Slurry, Ball-stirring mill starch temperature 70 C, the stirring defibrination time 0.5 hour, obtain walnut pulp.
(5) stirring in (4) is terminated into obtained walnut pulp and the (purchase of sunflower phosphatide is added according to walnut pulp/sunflower phosphatidase 1 00:1
From US business east phosphorus (Dalian) Science and Technology Ltd.), 0.5 hour of colloid mill defibrination is gone successively to, so that the walnut prepared
Newborn magma is less than 160 mesh.
(6) each material ratio is proportionally adjusted, is adjusted are as follows: 0.6% protein content is 1.8% fat content, 3% white
Granulated sugar, 0.4% guar gum, 0.04% sodium bicarbonate are sufficiently stirred.
(7) walnut milk magma that will be stirred carries out defibrination process into colloid mill, makes the walnut milk magma grain prepared
Degree is less than 300 mesh.
(8) walnut milk magma is imported into progress homogenization in homogenizer and obtains walnut lotion.
(9) walnut emulsion property index is checked, it is desirable that walnut protein content is greater than 0.6%, and fat content is greater than
1.8%, passed examination carries out in next step, and each material content is readjusted in unqualified come back to step (6).
(10) qualified Walnut Milk will be examined to be put by the iron flask that cleans automatically and with the aluminium lid by radiation sterilizing
Encapsulation, process are kept for 85 DEG C.
(11) qualified Walnut Milk will be examined to be put into sterilizing kettle in sterilization processing, is cooled to room after the completion of processing at normal temperature
Temperature.
Embodiment 2: Walnut Milk is prepared as follows
(1) fresh walnut kernel is added base extraction, flushing and removes endotesta；
(2) clean walnut kernel is toasted, baking temperature is maintained at 135 DEG C, continues 40 minutes.Walnut kernel after baking into
Row crushes；
(3) add water into smashed walnut kernel in the ratio that the mass ratio of raw material and water is 1:1.5, carry out colloid mill mill
Slurry；Ball-stirring mill starches temperature 70 C, mixing time 0.5 hour, obtains corase grinding slurry；
(4) in the corase grinding slurry that step (3) obtains, the ratio that the mass ratio according to corase grinding slurry and water is 1:1.5 is added water,
Carry out colloid mill defibrination；40 DEG C of Ball-stirring mill slurry temperature degree, mixing time 0.5 hour, obtain walnut pulp；
(5) in the walnut pulp for obtaining step (4), the ratio for being 100:0.4 according to the mass ratio of walnut pulp and sunflower phosphatide
Sunflower phosphatide is added in example, 2 hours of colloid mill defibrination is gone successively to, so that the walnut milk magma prepared is less than 160 mesh；
(6) it adds white granulated sugar, melon bean gum, sunflower phosphatide, sodium bicarbonate to be sufficiently stirred, surplus is supplied with pure water, is adjusted
Whole pH to 7~7.5；White granulated sugar additive amount is 7%, guar gum additive amount is 0.5%, sodium bicarbonate additive amount be 0.04%~
0.05%.
(7) walnut milk magma that will be stirred continues to be less than walnut milk magma granularity using colloid mill defibrination process
300 mesh；
(8) walnut milk magma that step (7) obtains is imported in homogenizer and carries out homogenization, obtain walnut lotion；
(9) it checking walnut emulsion property index, walnut protein content is made to be greater than 0.7%, fat content is greater than 1.8%,
Passed examination carries out in next step, and each material content is readjusted in unqualified come back to step (6)；
(10) qualified Walnut Milk will be examined to be sterilized, be cooled to room temperature.
Embodiment 3: Walnut Milk is prepared as follows
(1) will be fresh, the walnut kernel of full grains is added in 85 DEG C of temperature of 1% lye, impregnates after five minutes by lye
Discharge, is rinsed with giant, removes endotesta.
(2) walnut kernel rinsed well is dried, baking temperature is maintained at 140 DEG C, continues 30 minutes.And it will be after baking
Walnut kernel crushes.
(3) smashed walnut kernel is added water and stirred into defibrination, is first that 1:2 adds water to enter colloid mill defibrination by feedstock/water,
Ball-stirring mill starches temperature 60 C, stirring 1 hour of defibrination time, obtains corase grinding slurry.
(4) the obtained corase grinding slurry terminated will be stirred in (3) according to corase grinding slurry/water is that 1:2 is added water into colloid mill mill
Slurry, Ball-stirring mill starch temperature 60 C, 1 hour of mixing time, obtain walnut pulp.
(5) stirring in (4) is terminated into obtained walnut pulp and sunflower phosphatide is added according to walnut pulp/sunflower phosphatidase 1 00:1.5,
1 hour of colloid mill defibrination is gone successively to, so that the peach cream magma prepared is less than 160 mesh.
(6) each material ratio is proportionally adjusted, is adjusted are as follows: 0.8% protein content is 1.8% fat content, 4% white
Granulated sugar, 0.6% guar gum, 0.05% sodium bicarbonate are sufficiently stirred.
(7) walnut milk magma that will be stirred carries out defibrination process into colloid mill, makes the walnut milk magma grain prepared
Degree is less than 300 mesh.
(8) walnut milk magma is imported into progress homogenization in homogenizer and obtains walnut lotion.
(9) walnut emulsion property index is checked, it is desirable that walnut protein content is greater than 0.6%, and fat content is greater than
1.8%, passed examination carries out in next step, and each material content is readjusted in unqualified come back to step (6).
(10) qualified Walnut Milk will be examined to be put by the iron flask that cleans automatically and with the aluminium lid by radiation sterilizing
Encapsulation, process are kept for 90 DEG C.
(11) qualified Walnut Milk will be examined to be put into sterilizing kettle in sterilization processing, is cooled to room after the completion of processing at normal temperature
Temperature.
By the Walnut Milk that embodiment 1-3 method obtains, sensory evaluation is carried out.Evaluation method is as shown in table 1, and evaluation result is such as
Table 2.And the Walnut Milk that the method for the present invention obtains is given into 50 moral standings at random and is tasted, degree is liked in investigation.
1 subjective appreciation method of table
2 results of sensory evaluation of table
| Color | Flavor | Mouthfeel | Degree of liking | |
| Embodiment 1 | 8 | 9 | 8 | It is delithted with |
| Embodiment 2 | 8 | 8 | 9 | It is delithted with |
| Embodiment 3 | 9 | 8 | 8 | It is delithted with |
| Reference examples 1 | 8 | 5 | 6 | Generally |
| Reference examples 2 | 8 | 8 | 7 | Prefer |
| Reference examples 3 | 7 | 7 | 6 | Generally like |
Wherein: reference examples 1 are certain leading products of market product sales volume, wherein contain single, double fatty acid glyceride, and
Edible essence；Reference examples 2, sunflower phosphatide is added when adding water and stirring defibrination for the first time, other steps and embodiment 1 are consistent；It is right
As usual 3, the sunflower phosphatide in embodiment 3 is replaced using soybean lecithin, other steps and embodiment 3 are consistent.
As shown in Table 2, using method of the invention, in the case where not needing any essence, good wind can be kept
Taste and mouthfeel, are liked by masses very much.
In addition, linoleic acid is ω -6 fatty acid originating member, gamma-Linolenic acid can be converted into human body, and then prolong
A length of arachidonic acid, the latter are the necessary substances for maintaining membrane structure and function.Walnut fat is in Walnut Milk with linoleic acid
Based on, walnut raw material Linoleic acid content is 61.35%.Using Walnut Milk made of the method for the present invention, with walnut butt ingredient
Calculating linoleic acid content is 60.38%.Vitamin E can make cell have the effect of beauty from the oxidative damage of free radical,
Middle content of vitamin E is 0.039%, after Walnut Milk is made in the method according to the invention, calculates vitamin E with walnut butt ingredient
Content is 0.032%.This explanation can farthest retain original nutritional ingredient of walnut using method of the invention.
In addition, the present invention is investigated stability and the shelf-life of the Walnut Milk being prepared.
Detection of Stability is detected using turbiscan multiple Scattering instrument leading in the world.Detection 2 is small under the conditions of 37 DEG C
When, this hair
Bright Walnut Milk stability index is 1.5, can satisfy 4 DEG C of 21 days shelf-life conditions.
The Walnut Milk that the method for the present invention is prepared, after being placed 21 days under the conditions of 4 DEG C, the indexs of correlation such as product appearance without
Significant change.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (6)
1. a kind of Walnut Milk production method, which is characterized in that the method is that walnut kernel is toasted to flavouring, is crushed, then in batches
Add water and stir defibrination, then add sunflower phosphatide as emulsifier grind, finally with stir after walnut pulp as raw material into
The production of row Walnut Milk；The method is specifically:
(1) fresh walnut kernel is added base extraction, flushing and removes endotesta；
(2) clean walnut kernel is toasted, the walnut kernel after baking is crushed；
(3) add water into smashed walnut kernel in the ratio that the mass ratio of smashed walnut kernel and water is 1:1~1:2, into
Row colloid mill defibrination；40~70 DEG C of Ball-stirring mill slurry temperature degree, 0.5~2 hour of mixing time obtain corase grinding slurry；
(4) in the corase grinding slurry that step (3) obtains, the ratio that the mass ratio according to corase grinding slurry and water is 1:1~1:2 is added water,
Carry out colloid mill defibrination；40~70 DEG C of Ball-stirring mill slurry temperature degree, 0.5~2 hour of mixing time, obtain walnut pulp；
It (5) is 100:0.4~100:1.5 according to the mass ratio of walnut pulp and sunflower phosphatide in the walnut pulp for obtaining step (4)
Ratio be added sunflower phosphatide, 0.5~2 hour of colloid mill defibrination is gone successively to, so that the walnut milk magma prepared is small
In 160 mesh；
(6) it adds sweetener, thickening stabilizing agent, sunflower phosphatide, sodium bicarbonate to be sufficiently stirred, surplus is supplied with pure water, adjustment
PH to 7~7.5；
(7) walnut milk magma that will be stirred continues to make walnut milk magma granularity less than 300 mesh using colloid mill defibrination process；
(8) walnut milk magma that step (7) obtains is imported in homogenizer and carries out homogenization, obtain walnut lotion；
(9) it checks walnut emulsion property index, walnut protein content is made to be greater than 0.6%, fat content is greater than 1.8%, checks
Qualification carries out in next step, and each material content is readjusted in unqualified come back to step (6)；
(10) qualified Walnut Milk will be examined to be sterilized, be cooled to room temperature；
The sweetener is white granulated sugar, and additive amount is 3%~7%；The thickening stabilizing agent is guar gum or locust bean gum, is added
Dosage is 0.1%~0.6%；The sodium bicarbonate additive amount is 0.04%~0.05%.
2. being toasted the method according to claim 1, wherein the temperature of the baking is maintained at 130~140 DEG C
Continue 30-45 minutes.
3. the method according to claim 1, wherein the step (1) is specifically: will be fresh, full grains
Walnut kernel is added in 70~85 DEG C of temperature of 1% lye, and lye is discharged after five minutes for immersion, is rinsed with giant, removes
Endotesta.
4. the method according to claim 1, wherein the sterilization of the step (10) is specifically: be first put by
Automatically it is encapsulated in the iron flask cleaned and with by the aluminium lid of radiation sterilizing, process is kept for 85 DEG C~90 DEG C, then places into sterilization
Kettle sterilization processing.
5. the method according to claim 1, wherein walnut protein 0.6~0.8%, the rouge of the step (9)
Fat content 1.8~2.0%.
6. the Walnut Milk that -5 any the methods obtain according to claim 1.
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| CN106962493A (en) * | 2017-05-08 | 2017-07-21 | 蚌埠市和平乳业有限责任公司 | A kind of walnut composition preprocessing method in walnut liquid diary product |
| CN107624874B (en) * | 2017-11-06 | 2021-02-23 | 江南大学 | Method for preparing natural walnut milk and natural walnut milk |
| CN111685187A (en) * | 2020-05-28 | 2020-09-22 | 江南大学 | Preparation method of high-peptide-content walnut milk |
| CN112335742A (en) * | 2020-10-20 | 2021-02-09 | 贵州威宁鹤乡果核桃产业开发有限公司 | Sugar-free walnut milk and preparation method thereof |
| CN113057225A (en) * | 2021-04-25 | 2021-07-02 | 河北安满生物科技有限公司 | Processing method of broken walnut particles in granular walnut milk beverage |
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