CN107296102A - organic protein drink and its processing method - Google Patents
organic protein drink and its processing method Download PDFInfo
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- CN107296102A CN107296102A CN201710698459.7A CN201710698459A CN107296102A CN 107296102 A CN107296102 A CN 107296102A CN 201710698459 A CN201710698459 A CN 201710698459A CN 107296102 A CN107296102 A CN 107296102A
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- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 35
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 35
- 238000003672 processing method Methods 0.000 title claims description 14
- 235000020234 walnut Nutrition 0.000 claims abstract description 32
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 30
- 239000003381 stabilizer Substances 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 29
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- 238000000227 grinding Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 238000000926 separation method Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229920001817 Agar Polymers 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 229920002907 Guar gum Polymers 0.000 claims description 7
- 239000008272 agar Substances 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 5
- 239000013618 particulate matter Substances 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 3
- 241000758789 Juglans Species 0.000 claims 4
- 240000007049 Juglans regia Species 0.000 abstract description 27
- 235000013361 beverage Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 6
- 239000004519 grease Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 5
- 230000006920 protein precipitation Effects 0.000 abstract description 5
- 235000021568 protein beverage Nutrition 0.000 abstract description 4
- 239000005445 natural material Substances 0.000 abstract description 3
- 230000032798 delamination Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 17
- 230000000694 effects Effects 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 9
- 235000020261 walnut milk Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 239000012071 phase Substances 0.000 description 6
- 239000007791 liquid phase Substances 0.000 description 5
- 235000013348 organic food Nutrition 0.000 description 5
- 241000758791 Juglandaceae Species 0.000 description 4
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- 239000003921 oil Substances 0.000 description 3
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- 239000002244 precipitate Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
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- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004523 agglutinating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001088 anti-asthma Effects 0.000 description 1
- 239000000924 antiasthmatic agent Substances 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
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- 230000033228 biological regulation Effects 0.000 description 1
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- 206010006451 bronchitis Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000009084 cardiovascular function Effects 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
Classifications
-
- 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
The invention discloses a kind of organic protein drink, raw material includes organic parts by weight of walnut kernel 50 and the parts by weight of stabilizer 23.Only using in the case of natural material, compounded by science, with reference to production technology, the stability of vegetable protein beverage can be kept, product is occurred without the beverage delamination occurred by grease floating, protein precipitation within the shelf-life.
Description
Technical field
The present invention relates to food processing field, and in particular to organic protein drink and its processing method.
Background technology
Walnut, also known as English walnut, Qiang peach is juglandaceae plant.With almond, cashew nut, fibert and referred to as world-renowned " four is big
Dry fruit ".Walnut kernel contains abundant nutrient, according to surveying and determination, in every 100 grams of walnuts, fatty 50~64 grams, the fat in walnut
71% is linoleic acid, and 12% is leukotrienes, and protein is 15~20 grams, and protein is also fat and albumen in high-quality protein, walnut
It is the best nutriment of brain.Carbohydrate is 10 grams, and contains calcium, phosphorus, iron, carrotene, riboflavin（Vitamin B2）, dimension
The nutriments such as raw element B6, vitamin E, juglandis folia quinone, phosphatide, tannin.Walnuts of eating can strengthen the vigor of brain more, supplement human body
The inositol lacked, in addition walnut have in the function that invigorates the kidney and stops nocturnal emission, diet also frequently as one of food of kidney tonifying, be deep by old hundred
One of nut based food that surname is liked.It is described as " long live ", " Longevity ".Contained arginine, oleic acid, antioxygen in walnut
Compound matter etc. is cardiovascular to protection, and prevention coronary heart disease, apoplexy, senile dementia etc. are that quite have benifit.Phosphatide in walnut, to brain
Nerve has excellent health functions.Walnut oil contains unrighted acid, prevents and treats artery sclerosis.Contain in walnut kernel
The indispensable trace element of the human bodies such as zinc, manganese, chromium.Human body zinc, manganese content in aging course are increasingly reduced, and chromium has promotion Portugal
The utilization of grape sugar, cholesterol metabolic and the cardiovascular function of protection.The antitussive and antiasthmatic of walnut kernel acts on also fairly obvious, winter, right
Chronic bronchitis and asthmatics' curative effect are splendid.It can be seen that frequent edible walnut, can body-building body, and can anti-aging.Some people
Tonic is often eaten, several pieces of walnuts are respectively eaten sooner or later daily in fact, it is tangible of great advantage, it is often not worse than eating tonic.
So a kind of beverage using walnut as raw material can have concurrently quench one's thirst, delicious and nutrition, can be liked by masses, but
It is that Walnut Milk vegetable protein beverage is a complicated three-phase system, is respectively：Emulsion, true solution and suspension, protein,
Fat content is higher, stability extreme difference in the case of normal placement, in the case where taking no action to, and short-term storage can occur
The situation of protein precipitation, fat floating, and then cause beverage layering, flocculation, the exterior quality of drink is not only had a strong impact on, it is right
Its mouthfeel can also have a negative impact.To solve above vegetable protein beverage produced problem, common method is to use food
Additive, and some special techniques, such as：Homogeneous etc., stabilization of the beverage within the shelf-life is kept by these means.
Organic food is quality highest in all food, and it requires that in product more than 95% material, for organic origin, is added to food
The use of agent have also been made strict regulation, can only use natural additive for foodstuff, but the using effect of natural food additives
It is often more far short of what is expected than artificial synthesized, therefore, for product had both met the requirement of organic food, it can guarantee that again within the shelf-life
One stabilization, it is necessary to selected in natural additive for foodstuff, and the proportioning of science is carried out, then it is aided with production technology in fact
It is existing.
The content of the invention
It is an object of the invention to provide a kind of organic protein drink and its processing method, organic protein drink is solved stable
Property it is poor, easily occur grease float, protein precipitation, and then the problem of cause to be layered, flocculate.
To solve above-mentioned technical problem, the present invention uses following technical scheme：
A kind of organic protein drink, raw material includes organic parts by weight of walnut kernel 50 and stabilizer 2-3 parts by weight.
As preferred, in addition to organic white granulated sugar 20-50 parts by weight.
As preferred, the stabilizer includes the parts by weight of phosphatidase 5-20, the parts by weight of agar 3-9, carragheen 3-9
Parts by weight, the parts by weight of guar gum 2-9, the parts by weight of sodium carbonate 3-6.
Provided in Requirement standard, the naturally occurring emulsifying agent that can be used in organic food only has phosphatide a kind of,
And its emulsifying effectiveness is limited, for the higher drink of some fat contents such as walnut milk beverage（Fat content is more than 2.5%）In,
If only adding phosphatide, stablizing effect can not be reached, product typically fat floating, two weeks or so can occur at 3 days or so
There is substantially layering, so as to cause product unqualified.Therefore, common Walnut Milk is expired usually using artificial synthesized stabilizer
Sufficient shelf life requirement, but for organic food, wherein organic food can not be then referred to as by adding artificial synthesized stabilizer,
A variety of natural components are carried out science compounding use by the application, so as to realize that organic protein drink keeps stable within the shelf-life.
This technology obtains organic protein drink using phosphatide, agar, carragheen, five kinds of composition compoundings of guar gum and sodium carbonate
Stabilizer, although this five kinds of compositions are relatively common in food processing field, but there is presently no find to have this five kinds combinations
Get up the example of application.Applicant passes through long felt, it is determined that this five kinds of compositions and proportioning, lack any of which into
Point or the content of any of which composition change the stablizing effect of the stabilizer and can all substantially reduce.
A kind of processing method of organic protein drink, including decortication, grinding, separation, mixing and the homogeneous carried out successively, its
In,
Decortication：Remove in walnut kernel the mouldy, kernel that addles and decortication processing is carried out to it；
Grinding：It is ground after the walnut kernel of decortication is mixed with water, obtains mixture A；
Separation：The particulate matter in mixture A is removed, mixed liquid B is obtained；
Mixing：Mixture B is heated to 65-75 DEG C, stabilizer is then added and is well mixed, continue to be heated to 70-80 DEG C,
Obtain mixed liquor C；
Homogeneous：Twice homogenization is carried out to mixed liquor C, organic protein drink is obtained.
Funginert walnut is selected, is entered using patented technology " a kind of automatic continuous processing equipment for nut nutlet seed coat peeling "
Row decortication is handled, and water-filling cleaning, immersion are entered afterwards, screens wherein not mouldy, non-oxidation deterioration kernel, and in fine gtinding dress
Put and middle be beaten and separated.Processing need not be dried in the step, because the moisture content of fresh walnut kernel is general left 3.5%
The right side, meets processing request.
It is beaten, is then separated with screen cloth after the walnut kernel of decortication is mixed with water.Big fibre object can be separated away
Matter and a small amount of sediment.
In the application, liquor B is heated to after 65-75 DEG C mix with stabilizer, is then further continued for being heated to 70-80 DEG C,
The nutriment of two components all destroys smaller at this temperature, and blending degree is good, liquid phase after lamination, cooling hardly occurs
It is stable, no precipitation.If temperature is too high, nutriment therein can be destroyed, the homogeneous of temperature too low then mixing and back
Effect is bad, easily occurs being layered and deposited phenomenon.
As preferred, in the grinding steps, walnut kernel is with water according to mass ratio 1:8-12 is mixed.
As preferred, in the separating step, mixture A is separated using 200 eye mesh screens.
The content for not interfering with nutriment in Walnut Milk is separated using 200 eye mesh screens, but the mesh of screen cloth reduces, exceeded
200 mesh can cause nutrition content to decline；The mesh of screen cloth increases, increased less than the suspended particulate in 200 mesh then liquid phase, meeting
The stability of product is caused to decline.In addition, using the isolated liquid phase of 200 eye mesh screens not wall built-up.
As preferred, mixed liquor C is subjected to first time homogeneous under 40-50 MPas first, then in 20-30 million
Second of homogeneous is carried out under handkerchief pressure.
Continuous homogenizing and carry out in order twice, high-quality Walnut Milk can be obtained, reason is：Homogenizing process is broken fat
The process of the macromolecular substances such as fat, protein, such as always using high-pressure homogeneous, then it is too small to be easily caused fat, protein molecule,
Cause Blang to accelerate, oil slick and precipitation generation can be promoted on the contrary.As used low pressure always, then it can cause fat, protein molecule
Broken incomplete, bulky grain thing is excessive, and precipitation is formed after cohesion, causes liquid phase unstable.
As preferred, the homogeneous flow of the first time homogeneous and second of homogeneous is 2.5-3.5 ton hours.
Flow is excessive, Walnut Milk can not abundant homogeneous, flow is too small, reduces production efficiency, it is advantageous to homogeneous flow
For 2.5-3.5 ton hours.
As preferred, organic white granulated sugar 20-50 parts by weight are additionally added in the blend step.
Compared with prior art, beneficial effects of the present invention are at least one of following：
1st, the material in compound stabilizer is natural material, prosthetic synthesis material.
2nd, only compounded by science using in the case of natural material, with reference to production technology, vegetable protein can be kept to drink
The stability of material, makes product occur without the beverage delamination occurred by grease floating, protein precipitation within the shelf-life.
3rd, product dispensing complies fully with the requirement of organic products, realizes domestic organic Walnut Milk vegetable protein beverage zero
Break through.
Mixture is separated using 200 eye mesh screens, i.e., retains the nutritional ingredient in Walnut Milk, and energy to greatest extent
The isolated liquid phase of holding is more stable.
Twice homogenization is continuous and order is carried out, compared to homogeneous of progress, homogenizing effect under high pressure or lower pressure
More preferably.
Stabilizer Nantural non-toxic used herein is harmless and stablizing effect is good, native protein drink in 12 months not
There is obvious oil slick and protein precipitation, be not in obvious layering, flocculation in 18 months, meet shelf life requirement.
The application drink is nutritious, product total protein >=0.6g/100ml, fat content >=2.5g/100ml, soluble
The g/100ml of solid content >=8.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1：
Present embodiments provide a kind of processing method of organic protein drink, including the decortication, grinding, separation, mixed carried out successively
Close and homogeneous, wherein,
Decortication：Remove in walnut kernel the mouldy, parts by weight of kernel 50 that addle and decortication processing is carried out to it；
Grinding：By the walnut kernel of decortication and water according to mass ratio 1:It is ground after 8 mixing, obtains mixture A；
Separation：Mixture A is separated using 200 eye mesh screens, the particulate matter in mixture A is removed, obtains mixed liquid B；
Mixing：Mixture B is heated to 65 DEG C, 2 parts by weight stabilizers and 20 parts by weight white granulated sugars is then added and mixes equal
It is even, continue to be heated to 70 DEG C, obtain mixed liquor C；
Homogeneous：Mixed liquor C is subjected to first time homogeneous under 40 MPas first, second is then carried out under 20 MPas
Secondary homogeneous, the homogeneous flow of wherein first time homogeneous and second of homogeneous is 2.5 ton hours.
Wherein, the stabilizer includes phosphatidase 5 parts by weight, the parts by weight of agar 3, the parts by weight of carragheen 3, guar gum 2
Parts by weight, the parts by weight of sodium carbonate 3.
Embodiment 2：
Present embodiments provide a kind of processing method of organic protein drink, including the decortication, grinding, separation, mixed carried out successively
Close and homogeneous, wherein,
Decortication：Remove in walnut kernel the mouldy, parts by weight of kernel 50 that addle and decortication processing is carried out to it；
Grinding：By the walnut kernel of decortication and water according to mass ratio 1:It is ground after 12 mixing, obtains mixture A；
Separation：Mixture A is separated using 200 eye mesh screens, the particulate matter in mixture A is removed, obtains mixed liquid B；
Mixing：Mixture B is heated to 75 DEG C, 3 parts by weight stabilizers and 50 parts by weight white granulated sugars is then added and mixes equal
It is even, continue to be heated to 80 DEG C, obtain mixed liquor C；
Homogeneous：Mixed liquor C is subjected to first time homogeneous under 50 MPas first, second is then carried out under 30 MPas
Secondary homogeneous, the homogeneous flow of wherein first time homogeneous and second of homogeneous is 3.5 ton hours.
Wherein, the stabilizer includes the parts by weight of phosphatidase 20, the parts by weight of agar 9, the parts by weight of carragheen 9, guar gum 9
Parts by weight, the parts by weight of sodium carbonate 6.
Embodiment 3：
Present embodiments provide a kind of processing method of organic protein drink, including the decortication, grinding, separation, mixed carried out successively
Close and homogeneous, wherein,
Decortication：Remove in walnut kernel the mouldy, parts by weight of kernel 50 that addle and decortication processing is carried out to it；
Grinding：By the walnut kernel of decortication and water according to mass ratio 1:It is ground after 10 mixing, obtains mixture A；
Separation：Mixture A is separated using 200 eye mesh screens, the particulate matter in mixture A is removed, obtains mixed liquid B；
Mixing：Mixture B is heated to 70 DEG C, 2.5 parts by weight stabilizers and 35 parts by weight white granulated sugars is then added and mixes equal
It is even, continue to be heated to 75 DEG C, obtain mixed liquor C；
Homogeneous：Mixed liquor C is subjected to first time homogeneous under 45 MPas first, second is then carried out under 25 MPas
Secondary homogeneous, the homogeneous flow of wherein first time homogeneous and second of homogeneous is 3 ton hours.
Wherein, the stabilizer includes the parts by weight of phosphatidase 12, the parts by weight of agar 6, the parts by weight of carragheen 6, guar gum 6
Parts by weight, the parts by weight of sodium carbonate 5.
The shelf life for 3 kinds of native protein drinks that embodiment 1-3 is obtained is more than 12 months in the application, wherein in fact
Apply the shelf life of the native protein drink in example 3 or even can reach 18 months, substantially layering is had no in shelf life and is flocculated
The stabilizer Nantural non-toxic for producing and wherein using is harmless.And applicant has done five groups of experiments and contrasted with embodiment 3, as a result such as
Shown in following table：
| Embodiment 3 | Control group 1 | Control group 2 | Control group 3 | Control group 4 | Control group 5 | |
| Phosphatide（Kg） | 12 | 0 | 12 | 12 | 12 | 12 |
| Agar（Kg） | 6 | 6 | 0 | 6 | 6 | 6 |
| Carragheen（Kg） | 6 | 6 | 6 | 0 | 6 | 6 |
| Guar gum（Kg） | 6 | 6 | 6 | 6 | 0 | 6 |
| Sodium carbonate（Kg） | 5 | 5 | 5 | 5 | 5 | 0 |
| Stablizing effect is evaluated | Product shelf can Up to 18 months, In shelf life Without substantially layering And flocculation production It is raw, stand one Surface is omited after week There is oil slick production It is raw, but without heavy Form sediment. | Product stands 2 Grease after it I.e. substantially on It is floating, stand one It is serious after week Float, one Produced after month Bleed, layering Substantially, shelf Most 1 of phase Month. | Product shelf Phase is 6 Month, more than 6 Produce within individual month It is raw obvious Layering, and have Flocculate produce It is raw, stand one Grease after week Float, precipitate Substantially. | Product shelf Phase is 8 Month, more than 8 Individual month product Substantially layering, And have a large amount of Precipitate produce It is raw, stand one Grease after week Float, precipitate It is more obvious. | Product shelf Phase is 8 Month, more than 8 Individual month product Substantially layering, And have substantially Agglutinating matter Produce, stand It is oily after one week Fat floats, sunk Form sediment more bright It is aobvious. | After product sterilizing Produce obvious Layering, and have A large amount of sediments Produce, sense organ Index is completely not It is qualified.Shelf Phase is zero. |
As can be seen from the above table, any one composition is lacked in the case of other conditions all same, in stabilizer, and it stablizes effect
Fruit can all be greatly reduced.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and embodiment, and these modifications and embodiment will fall in this Shen
Please be within disclosed spirit and spirit.More specifically, can be to master in the range of disclosure and claim
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.Except what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also will be apparent.
Claims (9)
1. a kind of organic protein drink, it is characterised in that：Raw material includes organic parts by weight of walnut kernel 50 and stabilizer 2-3 weight
Part.
2. organic protein drink according to claim 1, it is characterised in that also including organic white granulated sugar 20-50 parts by weight.
3. organic protein drink according to claim 1, it is characterised in that the stabilizer includes the weight of phosphatidase 5-20
Part, agar 3-9 parts by weight, carragheen 3-9 parts by weight, guar gum 2-9 parts by weight, sodium carbonate 3-6 parts by weight.
4. a kind of processing method of organic protein drink according to claim 1, it is characterised in that including what is carried out successively
Decortication, grinding, separation, mixing and homogeneous, wherein,
Decortication：Decortication processing is carried out to walnut kernel；
Grinding：It is ground after the walnut kernel of decortication is mixed with water, obtains mixture A；
Separation：The particulate matter in mixture A is removed, mixed liquid B is obtained；
Mixing：Mixture B is heated to 65-75 DEG C, then adds and stabilizer and is well mixed, continues to be heated to 70-80 DEG C to take the photograph
Family name's degree, obtains mixed liquor C；
Homogeneous：Twice homogenization is carried out to mixed liquor C, organic protein drink is obtained.
5. the processing method of organic protein drink according to claim 4, it is characterised in that in the grinding steps, have
Machine walnut kernel is with water according to mass ratio 1:8-12 is mixed.
6. the processing method of organic protein drink according to claim 4, it is characterised in that in the separating step, make
Mixture A is separated with 200 eye mesh screens.
7. the processing method of organic protein drink according to claim 4, it is characterised in that first by mixed liquor C in 40-
First time homogeneous is carried out under 50 MPas, second of homogeneous is then carried out under 20-30 MPas.
8. the processing method of organic protein drink according to claim 7, it is characterised in that the first time homogeneous and
The homogeneous flow of second homogenate is 2.5-3.5 ton hours.
9. the processing method of organic protein drink according to claim 4, it is characterised in that also add in the blend step
Enter organic white granulated sugar 20-50 parts by weight.
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Application publication date: 20171027 |