CN1069175A

CN1069175A - The production method of walnut breast

Info

Publication number: CN1069175A
Application number: CN92108703A
Authority: CN
Inventors: 祁景泉; 祁景龙
Original assignee: Individual
Current assignee: Individual
Priority date: 1992-07-27
Filing date: 1992-07-27
Publication date: 1993-02-24
Anticipated expiration: 2007-07-27
Also published as: CN1027729C

Abstract

The present invention relates to a kind of nutritious and healthy drink, particularly the production method of walnut breast.This technological process of production is short, and temperature control is low, and the major ingredient walnut kernel is through operations such as stain bubble, dispersion and fining homogeneous and emulsifications, intension extraction therebetween, thus saved nutritive and health protection components and natural taste from damage, made walnut breast drink pure and fresh tasty and refreshing is easy to absorption of human body; The sterilization sealing makes it long fresh-keeping period.

Description

The production method of walnut breast

The present invention relates to the particularly production method of walnut breast of a kind of nutritious and healthy drink.

Walnut kernel is a kind of being of high nutritive value and the natural fruits of the certain health-care efficacy of tool, is regarded as good merchantable brand by people for a long time.Yet, also only limit to up to now as the shortening dry fruit edible, easily destroyed or loss of its nutritive and health protection components in shortening processing, and also be difficult to be absorbed by the body after the food, the method for in addition eating single and make the people for a long time food begin to detest, reflect the deficiency of existing process technology.

The objective of the invention is to overcome the defective of above-mentioned existing shortening process technology, provide that a kind of technological process is short, preparation technology's temperature control is low, the refinement homogeneous, can save the walnut kernel nutritive and health protection components from damage to the public, be easy to absorption of human body, and do not lose the production method of the walnut milk beverage of its natural taste.

Task of the present invention is finished according to following technical proposals: adopting walnut kernel is major ingredient, makes the walnut breast with the emulsification that is mixed of additive such as pure water and emulsifying agent, stabilizing agent, anticorrisive agent, sweetener and conditioning agent, and its producer genealogy of law is made of following operation:

1. thick slurry preparation: through water washing cleaning, again with 4～6 times (weight ratios), temperature is after 75～85 ℃ pure water soaks, and pulverizes homogeneous and becomes thick slurry with walnut kernel;

2. pressure-filtering deslagging: logical again 120～150 purpose filter material press filtrations of thick slurry separate, and remove granularity and make filter pulp greater than the filter residue of 20um;

3. allocate emulsification: add pure water and additive and conditioning agent in the filter pulp, and the emulsification that is mixed is made under stirring condition:

Constituent content (Wt%)

Walnut kernel solid content 4～10

Emulsifying agent (being fatty acid cane sugar ester or single double glyceride) 0.5～1.0

Stabilizing agent (being casein or casein sodium) 0.3～0.7

Anticorrisive agent (being Sodium Benzoate or potassium sorbate) 0.1～0.3

Constituent content (Wt%)

Sweetener (sucrose or glucose) 12～15

Pure water (can be aseptic mineral water, magnetized drinking water) surplus

It is 5～7 emulsion that conditioning agent (being lactic acid or citric acid) is modulated into PH;

4. sterilization treatment: emulsion is sterilized under 90～98 ℃ of conditions of liquid temperature;

5. refinement homogeneous: emulsion is at 70～80 ℃, and pressure is that the refinement homogeneous forms the natural plant protein type walnut breast that contains walnut kernel solid content granularity＜0.2um under 15～20Mpa condition;

6. can: perfusion is packaged in bottle, the jar of different capabilities;

7. cooling: encapsulation bottle, jar are cooled to normal temperature.

In 3. operation, pure water, the additive that adds that be mixed all can add after single or several mixing in the lump, and its effect is constant;

In this production method technology, 4. can replace with 5. its flow sequence of operation.

Each operation production equipment all links by pipeline, pump, and sets up by being equipped with platform and form tinuous production.

The walnut breast that production method of the present invention is made, pure water soaks walnut kernel in the processing owing to manufacture, again through dispersion and fining homogeneous and emulsification, the effect of intension extraction, low in addition temperature control is so saved the nutritive and health protection components and the natural taste of walnut kernel from damage; Walnut kernel solid content powder all carefully is uniformly dispersed in emulsion, and drink pure and fresh suitable for reading is easy to absorption of human body; And manufacture because of purification, pack, have the characteristics of long fresh-keeping period; Under the normal temperature, glass bottle can be deposited six months; Canned depositing 12 months, quality and taste are as before.

Now the production method with the present invention's walnut breast is described further in conjunction with the embodiments:

Embodiment 1:

Choose the walnut kernel water purification and wash cleanly, insert in the immersion trough pure water that injects 6 times (weight ratios), 85 ℃ of water temperatures are soaked, and after the water stain bloated walnut kernel, the liquid material is imported colloid mill in the lump and pulverized homogeneous and become thick slurry; Then, remove the filter residue of granularity greater than 20um by the filter press of 120 order filter materials; The filter pulp that makes input allotment emulsification still is under 300 rev/mins the condition stirring revolution, adds pure water, additive and conditioning agent respectively and is modulated into:

Constituent content (Wt%)

Walnut kernel solid content 4

Fatty acid cane sugar ester (emulsifying agent) 0.5

Casein (stabilizing agent) 0.3

Sodium Benzoate (anticorrisive agent) 0.1

Sucrose (sweetener) 12

The pure water surplus

It is 5 that lactic acid (conditioning agent) is regulated emulsifying agent PH; 90 ℃ of emulsion liquid temperature are carried out sterilization treatment through the instantaneous sterilization device; Then enter homogenizer liquid temperature drop to 70 ℃, the refinement homogeneous becomes to contain the natural plant protein type walnut breast of walnut kernel solid content granularity 0.2um under the 15MPa pressure condition; Cooling can vial is again through the high temperature pasteurize, is cooled to vanning warehouse-in behind the normal temperature.

Embodiment 2:

Walnut kernel water washing cleaning, immersion trough add 4 times of (weight ratio) aseptic mineral waters, soak under 75 ℃ of conditions of water temperature; The liquid material was imported colloid mill in the lump and is pulverized the thick slurry of homogeneous one-tenth after the walnut kernel stain expanded; The filter residue of the filter press filtering granularity of 150 order filter materials greater than 20um passed through in press filtration again; Filter pulp enters allotment emulsification still, is to mix aseptic mineral water under 500 rev/mins the condition stirring revolution, and additive mixed liquor is deployed into:

Constituent content (Wt%)

Walnut kernel solid content 10

Single double glyceride (emulsifying agent) 1.0

Casein sodium (stabilizing agent) 0.7

Potassium sorbate (anticorrisive agent) 0.3

Glucose (sweetener) 15

Aseptic mineral water surplus

Being modulated into emulsion PH with citric acid (conditioning agent) is 7; Emulsion in homogenizer under 80 ℃ of liquid temperature, 20MPa pressure condition the refinement homogeneous become to contain the natural plant protein type walnut breast of walnut kernel solid content granularity less than 0.2um; Immediately through instantaneous sterilization device liquid temperature rise to 98 ℃ sterilization treatment; Then pour into the pop can encapsulation; In the recirculated cooling water groove, be cooled to normal temperature again, the vanning warehouse-in.

The production equipment of each operation connects by pipeline, and pump carries feed liquid to become tinuous production.

Claims

1, a kind of is major ingredient with the walnut kernel, produces the production method of walnut breast with additives such as pure water and emulsifying agent, stabilizing agent, anticorrisive agent and sweetener and conditioning agent, it is characterized in that being made of following operation;

1.1 thick slurry preparation: walnut kernel is through washing, purifying, and again with 4～6 times (weight ratios), temperature is that 75～85 ℃ pure water soaks, and then pulverizes homogeneous and becomes thick slurry;

1.2 pressure-filtering deslagging: thick slurry separates by 120～150 order filter material press filtrations, removes the filter residue of granularity greater than 20um, obtains filter pulp;

1.3 allotment emulsification: add pure water and additive and conditioning agent in the filter pulp, under stirring condition, make:

Constituent content (Wt%)

Walnut kernel solid content 4～10

Emulsifying agent 0.5～1.0

Stabilizing agent 0.3～0.7

Anticorrisive agent 0.1～0.3

Sweetener 12～15

The pure water surplus

Conditioning agent furnishing PH is at 5～7 emulsion;

1.4 sterilization treatment: emulsion is sterilized under 90～98 ℃ of conditions of liquid temperature;

1.5 refinement homogeneous: emulsion is at 70～80 ℃, the natural plant protein type walnut breast of refinement homogeneous nucleation peach kernel solid content granularity≤0.2um under pressure 15～20Mpa condition;

1.6 can: perfusion is packaged in bottle, the jar of capacity difference;

1.7 cooling: bottle, the jar of encapsulation cool to normal temperature.

2, according to the production method of the described walnut breast of claim 1, pure water, the additive that adds that it is characterized in that being mixed in said 1.3 operations can single or several combinations mix the back interpolation.

3, according to the production method of the described walnut breast of claim 1, it is characterized in that said 1.4 and 1.5 operations, its flow sequence can be replaced.