CN106819228A - A kind of preparation method of walnut milky tea beverage - Google Patents

Abstract

A kind of preparation method of walnut milky tea beverage, food processing technology field solves the problems, such as the making of walnut and milk bland, it is characterized in that being carried out by following step：First, raw material used：Walnut kernel, tealeaves, milk powder, white granulated sugar, taurine, the sour potassium of mountain plough；2nd, walnut kernel is infiltrated full；3rd, put fiberizer into and mix polishing with the cold water of 10 times of quality, obtain walnut kernel pulp-water；4th, add milk powder to be stirred into mixed liquor in walnut kernel pulp-water, hydrolysis 40 ~ 50 hours are stood after appropriate hydrolysising protease will be added to stir in mixed liquor；5th, after decocting tealeaves and 20 times of clear water of quality, tea liquid is clarified to obtain in filtering；6th, mixing tea liquid with mixing nutrient solution must mix tea liquid；7th, pasteurization and bottling.

Description

A kind of preparation method of walnut milky tea beverage

Technical field

The present invention relates to a kind of method that nutritious drink is made as raw material using walnut and milk, tealeaves, belong to food work Industry technical field.

Background technology

Walnut kernel is the pulp in walnut kernel, also known as juglandis,semen, Semen Juglandis.Walnut is Juglandaceae, walnut, Qiao Wood, up to 20 ~ 25 meters；The more other species of trunk is short, and tree crown is wide；Bark children when celadon, when old then canescence and it is longitudinally shallow Split；Sprig has gloss without hair, and raw body of gland, celadon, later with brown by peltate.Cortex walnut toxicity is larger, can be used as medicine, Treatment skin purulence furuncle etc..

Walnut tree, up to 20. 25 meters；The more other species of trunk is short, and tree crown is wide；Celadon during bark children, when old then Canescence and it is longitudinally shallow split, sprig has gloss without hair, and raw body of gland by peltate, celadon, later band brown.Odd number pinniform Compound leaf is long 25-30 centimetres, is had extremely short glandular hairs and body of gland when petiole and rachis children；Usual 5-9 pieces of leaflet, dilute 3 pieces, ellipticity ovum Shape is about 6-15 centimetres to oblong, and wide about 3-6 centimetres, top blunt circle or urgency are sharp, short tapering, and base portion is crooked, be bordering on circle Shape, edge full edge or person has sparse serration on treelet, above bottle green, without hair, below light green, lateral vein 11-15 pairs, Tool cluster pubescence in armpit, side life leaflet has extremely short petiolule or nearly stockless, is born in that lower end person is smaller, and often tool is about terminal leaflet 3-6 centimetres of petiolule.Xiong amentums are sagging, are about 5-10 centimetres, dilute up to 15 centimetres.The bract of male flower, squamella and Tapel is by glandular hairs；6-30 pieces of stamen, flower pesticide yellow, without hair.Female spike generally has 1-3 (- 4) female flower.Female flower Involucre is by extremely short glandular hairs, column cap light green color.Infructescence is short, Qi bow it is vertical, have 1-3 fruits；Fruit is bordering on spherical, 4-6 centimetres of diameter, nothing Hair；Fruit stone slightly has rugosity, there is 2 vertical ribs, top tool mucro；Barrier film is relatively thin, inside tight；Tool is irregular in endocarp wall Space or tight and only have rugosity.May at florescence, fruiting period October.

Tealeaves, refers to the leaf and bud of tea tree.Alias tea, Jia (ji ǎ), Ming , Chuan (chu ǎ n).Refer to can be used to making tea normal The leaf of green shrub tea tree, and with the brewed beverage of these leaves, the useful plant flowers of institute, leaf, seed, root bubble were extended to later The herbal tea of system, such as " chrysanthemum tea ";With various medicinal materials brewed " herbal tea " etc., thunder bud is also known as in Chinese literature.Some states Also there is the tea bubbled out with other leaves of plants such as fruit and vanilla in family, such as " fruit tea ".

Tealeaves comes from China, and tealeaves is used as sacrificial offerings earliest.But from the later stage in spring and autumn just by people as vegetable edible, Developed into Middle West Han Dynasty medicinal, Western Han Dynastry's later stage just develops into imperial palace high-grade drink, and it is west as common beverages to popularize among the people The later thing in Shanxi.It was found that river snail mountain ruins of the traces of earliest artificial growth tealeaves in Zhejiang Yuyao, existing more than 6000 years goes through History.Drink tea and start from China.Leaf keratin, Long Circle or ellipse, can directly steep drink with boiling water, according to kind and production method with And product design is divided into six major classes.Being gathered and processed according to season can be divided into spring tea, summer tea, autumn tea, winter tea.With various gross tea or refined tea Leaf reprocesses to be formed again plus tea, including be divided into jasmine tea, compressed tea, extraction tea, medicinal health tea, containing tea beverage etc..

Containing compositions such as catechin, cholestenone, caffeine, inositol, folic acid, pantothenic acid in tealeaves, human body can be promoted and be good for Health.Tea-leaf beverage-tea is described as " one of big beverage in the world three ".

Milk is nutritious, easily digest and assimilate, quality-high and inexpensive, instant, is the person most " close to perfect food " " white blood ", is optimal wholefood.Protein in milk is mainly casein, albumin, globulin, lactoprotein Deng, there is the necessary 8 kinds of amino acid of human body in 20 contained several amino acids, milk proem matter is the protein of full price, its digestion Rate is up to 98%.Butter oil is high-quality fat, and preferably, its digestibility contains substantial amounts of fat to quality more than 95% Soluble vitamin.Lactose in milk is galactolipin and lactose, is the carbohydrate for being easiest to digest and assimilate.Mineral matter in milk and micro Element is all dissolved state, and various mineral matters content ratio, particularly calcium, phosphorus ratio it is proper.

The content of the invention

In order to produce a kind of existing appreciating, enjoying, and nutritious property, functional walnut milky tea beverage, I Invent a kind of using walnut kernel and milk, tealeaves as the beverage of raw material, this beverage does not directly add water after tea raw material Finished product, but protein component enzyme hydrolysis in milk and walnut kernel with tealeaves into being fabricated to beverage after peptide material.

A kind of preparation method solve problem of walnut milky tea beverage is adopted the technical scheme that and carried out by following step： First, raw material used：15 ~ 20 parts of walnut kernel, 5 ~ 7 parts of tealeaves, 8 ~ 9 parts of milk powder, 15 ~ 17 parts of white granulated sugar, 1 ~ 2g/ of taurine Kg, the sour potassium 0.2g/kg of mountain plough；2nd, put walnut kernel into cold water immersion to reach within 4 ~ 5 hours infiltration full, it is small every 1 therebetween Shi Huanshui is once；3rd, put the walnut kernel after infiltration into fiberizer and mix polishing with the cold water of 10 times of quality, core is obtained after filtering Peach kernel pulp-water；4th, add milk powder to be stirred into mixed liquor in walnut kernel pulp-water, mixed liquor is fitted into narrow-mouth container and is added Appropriate hydrolysising protease stands hydrolysis 40 ~ 50 hours after stirring, therebetween every stirring in 2 ~ 3 hours once, mixing time 4 ~ 5 Minute, hydrolyze the mixing nutrient solution that must contain protein, polypeptide, amino acid；5th, after tealeaves and 20 times of clear water of quality being decocted, Tea liquid is clarified to obtain in filtering；6th, mixing tea liquid with mixing nutrient solution must mix tea liquid；7th, pasteurization and bottling：Mixing tea liquid Middle addition white granulated sugar stirs, and is heated to 62 DEG C ~ 65 DEG C, and keeping temperature is cooled to 30 DEG C ~ 35 DEG C after sterilizing 30 minutes, plus It is filled into sterilizing bottle after entering 1 ~ 2g/kg of taurine, the sour potassium 0.2g/kg stirring and dissolvings of mountain plough, is sealed.

A kind of beneficial effect of the preparation method of walnut milky tea beverage is：A kind of preparation method of walnut milky tea beverage passes through Water slurry containing protein is polished into after first walnut kernel is infiltrated, by the protein in walnut kernel and milk point in the presence of hydrolase Solution is also added into the flavouring materials such as Aqua Folium Camelliae sinensis, taurine, white granulated sugar into the mixing slurries containing polypeptide and amino acid substance, passes through The support of pasteurization and food preservation additive, obtained polypeptide and protein tea beverage also have very strong anti-oxidant, drop The functions such as low cholesterol, with excellent taste and nutritional health function.

Specific embodiment

Embodiment.A kind of preparation method solve problem of walnut milky tea beverage is adopted the technical scheme that by following step Suddenly carry out：First, raw material used：15 ~ 20 parts of walnut kernel, 5 ~ 7 parts of tealeaves, 8 ~ 9 parts of milk powder, 15 ~ 17 parts of white granulated sugar, taurine 1 ~ 2g/kg, the sour potassium 0.2g/kg of mountain plough；2nd, put walnut kernel into cold water immersion to reach within 4 ~ 5 hours infiltration full, therebetween often Water was changed every 1 hour once；3rd, put the walnut kernel after infiltration into fiberizer and mix polishing with the cold water of 10 times of quality, filter Walnut kernel pulp-water is obtained afterwards；4th, add milk powder to be stirred into mixed liquor in walnut kernel pulp-water, mixed liquor is loaded into narrow-mouth container It is middle to add appropriate hydrolysising protease to stand hydrolysis 40 ~ 50 hours after stirring, therebetween every stirring in 2 ~ 3 hours once, stirring 4 ~ 5 minutes time, hydrolyze the mixing nutrient solution that must contain protein, polypeptide, amino acid；5th, by tealeaves and the clear water of 20 times of quality After decoction, tea liquid is clarified to obtain in filtering；6th, mixing tea liquid with mixing nutrient solution must mix tea liquid；7th, pasteurization and bottling： Add white granulated sugar to stir in mixing tea liquid, and be heated to 62 DEG C ~ 65 DEG C, keeping temperature is cooled to 30 DEG C after sterilizing 30 minutes ~ 35 DEG C, it is filled into sterilizing bottle after adding 1 ~ 2g/kg of taurine, the sour potassium 0.2g/kg stirring and dissolvings of mountain plough, is sealed.

Claims (1)

1. a kind of preparation method of walnut milky tea beverage, it is characterized in that being carried out by following step：First, raw material used：Walnut 15 ~ 20 parts of benevolence, 5 ~ 7 parts of tealeaves, 8 ~ 9 parts of milk powder, 15 ~ 17 parts of white granulated sugar, 1 ~ 2g/kg of taurine, the sour potassium 0.2g/kg of mountain plough； 2nd, put walnut kernel into cold water immersion to reach within 4 ~ 5 hours infiltration full, change water once every 1 hour therebetween；3rd, will leaching Walnut kernel after profit puts fiberizer into and mixes polishing with the cold water of 10 times of quality, and walnut kernel pulp-water is obtained after filtering；4th, in walnut Benevolence pulp-water adds milk powder to be stirred into mixed liquor, mixed liquor is fitted into narrow-mouth container and adds appropriate hydrolysising protease to stir Hydrolysis 40 ~ 50 hours are stood after uniform, therebetween every stirring in 2 ~ 3 hours once, mixing time 4 ~ 5 minutes, hydrolyzing must contain albumen Matter, polypeptide, the mixing nutrient solution of amino acid；5th, after decocting tealeaves and 20 times of clear water of quality, tea liquid is clarified to obtain in filtering；6th, Tea liquid is mixed with mixing nutrient solution must mix tea liquid；7th, pasteurization and bottling：Add white granulated sugar stirring equal in mixing tea liquid It is even, and it is heated to 62 DEG C ~ 65 DEG C, keeping temperature is cooled to 30 DEG C ~ 35 DEG C after sterilizing 30 minutes, add 1 ~ 2g/kg of taurine, mountain It is filled into sterilizing bottle after the sour potassium 0.2g/kg stirring and dissolvings of plough, is sealed.