CN107156308A - A kind of use self-emulsifying stablizes walnut and almond beverage prepared by quenched method - Google Patents
A kind of use self-emulsifying stablizes walnut and almond beverage prepared by quenched method Download PDFInfo
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- CN107156308A CN107156308A CN201710257037.6A CN201710257037A CN107156308A CN 107156308 A CN107156308 A CN 107156308A CN 201710257037 A CN201710257037 A CN 201710257037A CN 107156308 A CN107156308 A CN 107156308A
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- walnut
- almond
- quenched
- protein
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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
Abstract
Stablize walnut and almond beverage prepared by quenched method the present invention relates to a kind of use self-emulsifying, the present invention comprises the following steps：The steps such as Feedstock treating, aqueous phase are quenched, oil phase is quenched, profit fusion, homogenization, filling and sterilizing.It is the particular approach of the present invention to using water as decentralized medium, using walnut protein, almond protein, edible oil as the dispersion of dispersed phase, by particular process, form the uniform and stable walnut and almond beverage of a kind of " albumen-self-emulsifying stabilization-grease ".
Description
Technical field
Stablize walnut and almond beverage prepared by quenched method the present invention relates to a kind of use self-emulsifying, belong to food processing neck
Domain.
Background technology
Vegetable protein beverage is with plant kernel, pulp etc. is primary raw material (such as almond, walnut kernel), processed to be made
Emulsion liquid drink based on vegetable protein.Vegetable protein beverage is nutritious, not only rich in high-quality protein, also contains fat
Indispensable nutriment in the human life activities such as fat, vitamin, mineral matter.Compared with animal protein milk beverage, plant
Thing protein beverage unsaturated fatty acid content is higher and cholesterol is low, for preventing vascular sclerosis, diabetes from having positive meaning
Justice.China's plant protein resource extremely enriches, and exploitation vegetable protein beverage new varieties are adapted to the eating habit of China consumer, rich
Rich beverage products market.
Vegetable protein beverage is a kind of complicated thermodynamic unstable system, easily in thermal sterilization and subsequent storage
The middle rising phenomenon for producing protein and solid particle coagulation and fat, influences the quality of product.
The content of the invention
Stablize walnut and almond beverage prepared by quenched method it is an object of the invention to provide a kind of use self-emulsifying, it is desirable to provide
A kind of preparation method of the good walnut and almond beverage of good and cheap, storage-stable.
A kind of use self-emulsifying stablizes walnut and almond beverage prepared by quenched method, comprises the following steps：
(1) Feedstock treating：Walnut dregs and almond dregs that cold-press is obtained are chosen, alkali extraction and acid precipitation is respectively adopted and prepares walnut
Albumen and almond protein；
(2) aqueous phase is quenched：10 kilograms of walnut protein, 10 kilograms of almond protein are taken, 900 kilograms of drinking water, white granulated sugar are added
4.6-4.8 kilograms, slurries are refined to 220-240 mesh after mixing, pH to 4.2-4.4 is adjusted, temperature rises to 50-52 DEG C, use
Supercharging equipment is forced into 80-85MPa to slurries, and then slurries are sprayed and clashed from the micropore of 3 millimeters of diameter, and head-on collision is held
It is continuous 16-18 minutes, form A liquid；
(3) oil phase is quenched：5 kilograms of absolute ethyl alcohol is weighed, is added in 60 kilograms of drinking water, at 3600-3800 revs/min
Stir 1 minute, be then kept stirring for, at the uniform velocity 5-6 kilograms of the soybean oil of addition in 6-8 minute under rotating speed, 4-5 kilograms of olive oil,
Form B liquid；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 14-16 minutes；Then exist
Insulated and stirred 18-20 minutes at 46-48 DEG C, mixing speed is 3400-3600 revs/min；
(5) homogenization, filling and sterilizing：Slurries are produced using filling, sterilization is carried out after colloid mill, homogenizer processing
Product.
The innovation of the present invention is：
1st, the present invention has after carrying out specific pressurization head-on collision processing using the walnut protein and almond protein of particular fineness
Self-emulsifying effect, " albumen-self-emulsifying stabilization-grease " form that can be to spontaneously form, uniform and stable provides ionic state water
Phase.
2nd, using ethanol as initiator, it is introduced into grease is seamless in protein slurry, it is to avoid grease in fusion process
Layering, it is ensured that the smooth formation of " albumen-self-emulsifying stabilization-grease " product, is the key of minimum energy state product formation
Control point；In addition, ethanol progressively volatilizees during follow-up insulated and stirred, colloid mill and homogenization, it is ensured that final products
Mouthfeel and performance it is unaffected.
3rd, using at the uniform velocity flow plus in the form of carry out that oil phase is quenched and profit fusion (i.e. AB liquid is merged), and define what stream added
Time, is another CCP of the present invention, it is ensured that the formation of stable state " albumen-self-emulsifying stabilization-grease ".
4th, different from the preparation method of traditional plant protein beverage, the present invention is not added with emulsifying agent and stabilizer, using certainly
The mode of dynamic triggering system fusion reaches minimum energy state, and product stability is good, and storage performance is high.
Embodiment
The present invention is described in more detail below by embodiment.
Embodiment 1
(1) Feedstock treating：Walnut dregs and almond dregs that cold-press is obtained are chosen, alkali extraction and acid precipitation is respectively adopted and prepares walnut
Albumen and almond protein；
(2) aqueous phase is quenched：10 kilograms of walnut protein, 10 kilograms of almond protein are taken, 900 kilograms of drinking water, white granulated sugar are added
4.7 kilograms, slurries are refined to 230 mesh after mixing, pH to 4.4 is adjusted, temperature is risen to 52 DEG C, slurries are added using supercharging equipment
85MPa is depressed into, then slurries spray and clashed from the micropore of 3 millimeters of diameter, head-on collision continues 16 minutes, forms A liquid；
(3) oil phase is quenched：5 kilograms of absolute ethyl alcohol is weighed, is added in 60 kilograms of drinking water, in 3800 revs/min of rotating speed
Lower stirring 1 minute, is then kept stirring for, 6 kilograms of soybean oil was at the uniform velocity added in 8 minutes, 4 kilograms of olive oil forms B liquid；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 16 minutes；Then 48
Insulated and stirred 20 minutes at DEG C, mixing speed is 3400 revs/min；
(5) homogenization, filling and sterilizing：After slurries are using colloid mill, the processing of 35MPa homogenizers, carry out filling and 115 DEG C
Sterilization, obtains product.
Through test and appraisal, products taste is smooth, and average grain diameter is 217nm, and stability is good, can preserve 12 under 8~32 DEG C of environment
More than individual month.
The contrast test of embodiment 2
(1) Feedstock treating：Walnut dregs and almond dregs that cold-press is obtained are chosen, alkali extraction and acid precipitation is respectively adopted and prepares walnut
Albumen and almond protein；
(2) aqueous phase is quenched：10 kilograms of walnut protein, 10 kilograms of almond protein are taken, 900 kilograms of drinking water, white granulated sugar are added
4.7 kilograms, slurries are refined to 230 mesh after mixing, pH to 4.4 is adjusted, temperature is risen to 52 DEG C, slurries are added using supercharging equipment
85MPa is depressed into, then slurries spray and clashed from the micropore of 3 millimeters of diameter, head-on collision continues 16 minutes, forms A liquid；
(3) oil phase is quenched：65 kilograms of drinking water are weighed, stirs 1 minute, then keeps under 3800 revs/min of rotating speed
Stir, 6 kilograms of soybean oil was at the uniform velocity added in 8 minutes, 4 kilograms of olive oil forms B liquid；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 16 minutes；Then 48
Insulated and stirred 20 minutes at DEG C, mixing speed is 3400 revs/min；
(5) homogenization, filling and sterilizing：After slurries are using colloid mill, the processing of 35MPa homogenizers, carry out filling and 115 DEG C
Sterilization, obtains product.
Through test and appraisal, product average grain diameter is 435nm, and storage period is less than 6 months under 8~32 DEG C of environment.
The Product checking result of integrated embodiment 1 and 2, each implementation steps of the invention are all linked with one another, mutual collaboration, lack one not
Can, the product stability of preparation is high, in good taste；The performance of product can be greatly reduced by simplifying or ignoring committed step.
Claims (1)
1. a kind of use self-emulsifying stablizes walnut and almond beverage prepared by quenched method, it is characterised in that comprise the following steps：
(1) Feedstock treating：Walnut dregs and almond dregs that cold-press is obtained are chosen, alkali extraction and acid precipitation is respectively adopted and prepares walnut protein
And almond protein；
(2) aqueous phase is quenched：10 kilograms of walnut protein, 10 kilograms of almond protein are taken, 900 kilograms of drinking water, white granulated sugar 4.6- are added
4.8 kilograms, slurries are refined to 220-240 mesh after mixing, pH to 4.2-4.4 are adjusted, temperature rises to 50-52 DEG C, using supercharging
Equipment is forced into 80-85MPa to slurries, and then slurries spray and clashed from the micropore of 3 millimeters of diameter, and head-on collision continues
16-18 minutes, form A liquid；
(3) oil phase is quenched：5 kilograms of absolute ethyl alcohol is weighed, is added in 60 kilograms of drinking water, in 3600-3800 revs/min of rotating speed
Lower stirring 1 minute, is then kept stirring for, 5-6 kilograms of soybean oil was at the uniform velocity added in 6-8 minutes, 4-5 kilograms of olive oil forms B
Liquid；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 14-16 minutes；Then in 46-
Insulated and stirred 18-20 minutes at 48 DEG C, mixing speed is 3400-3600 revs/min；
(5) homogenization, filling and sterilizing：Slurries obtain product using filling, sterilization is carried out after colloid mill, homogenizer processing.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710257037.6A CN107156308A (en) | 2017-04-19 | 2017-04-19 | A kind of use self-emulsifying stablizes walnut and almond beverage prepared by quenched method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710257037.6A CN107156308A (en) | 2017-04-19 | 2017-04-19 | A kind of use self-emulsifying stablizes walnut and almond beverage prepared by quenched method |
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| CN107156308A true CN107156308A (en) | 2017-09-15 |
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1352891A (en) * | 2000-11-06 | 2002-06-12 | 米鹤都 | Ultramicro emulsion process for soybean milk and its product |
| CN102405980A (en) * | 2011-11-23 | 2012-04-11 | 云南广泰生物科技开发有限公司 | Processing method for improving natural stability of plant protein milk, and application thereof |
| CN103564277A (en) * | 2013-10-29 | 2014-02-12 | 厦门欧凯科技有限公司 | Emulsion stabilizer for vegetable protein beverage, vegetable protein beverage as well as preparation method thereof |
| CN104738190A (en) * | 2015-04-13 | 2015-07-01 | 河北承德露露股份有限公司 | Processing method of composite vegetable protein drink |
| CN104738191A (en) * | 2015-04-13 | 2015-07-01 | 河北承德露露股份有限公司 | Method for improving stability of vegetable protein drinks |
| CN104824161A (en) * | 2015-05-26 | 2015-08-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk beverage and preparation method thereof |
| CN105231238A (en) * | 2015-11-24 | 2016-01-13 | 刘书元 | Nutritious drink |
| CN106132211A (en) * | 2014-04-03 | 2016-11-16 | 株式会社明治 | The manufacture method of faintly acid milk beverage |
| CN106418068A (en) * | 2016-08-27 | 2017-02-22 | 鲍海龙 | High protein plant health drink and preparation method thereof |
-
2017
- 2017-04-19 CN CN201710257037.6A patent/CN107156308A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1352891A (en) * | 2000-11-06 | 2002-06-12 | 米鹤都 | Ultramicro emulsion process for soybean milk and its product |
| CN102405980A (en) * | 2011-11-23 | 2012-04-11 | 云南广泰生物科技开发有限公司 | Processing method for improving natural stability of plant protein milk, and application thereof |
| CN103564277A (en) * | 2013-10-29 | 2014-02-12 | 厦门欧凯科技有限公司 | Emulsion stabilizer for vegetable protein beverage, vegetable protein beverage as well as preparation method thereof |
| CN106132211A (en) * | 2014-04-03 | 2016-11-16 | 株式会社明治 | The manufacture method of faintly acid milk beverage |
| CN104738190A (en) * | 2015-04-13 | 2015-07-01 | 河北承德露露股份有限公司 | Processing method of composite vegetable protein drink |
| CN104738191A (en) * | 2015-04-13 | 2015-07-01 | 河北承德露露股份有限公司 | Method for improving stability of vegetable protein drinks |
| CN104824161A (en) * | 2015-05-26 | 2015-08-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk beverage and preparation method thereof |
| CN105231238A (en) * | 2015-11-24 | 2016-01-13 | 刘书元 | Nutritious drink |
| CN106418068A (en) * | 2016-08-27 | 2017-02-22 | 鲍海龙 | High protein plant health drink and preparation method thereof |
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Application publication date: 20170915 |