CN107343539A - One preparation method for cultivating peanut jujube Walnut Milk - Google Patents
One preparation method for cultivating peanut jujube Walnut Milk Download PDFInfo
- Publication number
- CN107343539A CN107343539A CN201610295802.9A CN201610295802A CN107343539A CN 107343539 A CN107343539 A CN 107343539A CN 201610295802 A CN201610295802 A CN 201610295802A CN 107343539 A CN107343539 A CN 107343539A
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- jujube
- preparation
- peanut
- walnut milk
- walnut
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Provided by the invention one preparation method for cultivating peanut jujube Walnut Milk, is made up of the raw material of following weight ratio：Remove the ㎏ of skin peanuts 13, stoning jujube 12 ㎏, peeling Semen Juglandis 13 ㎏, the ㎏ of white granulated sugar 3, the ㎏ of pure water 10 15.The beverage color and luster that this preparation method is made is tender white, stable uniform, no beverage layering, fat floating, albumen precipitation, peanut jujube walnut pure flavor, while has characteristic flavour, delicate mouthfeel.
Description
Technical field
The present invention relates to a kind of health drink, more particularly to a kind of method that liquid dairy products are manufactured using peanut, jujube, walnut as raw material.
Background technology
Peanut be a kind of nutrition than more comprehensive high-protein plant, additionally containing unrighted acid needed by human.Jujube is a kind of fruit of dietotherapeutic, sour and sweet palatability, and nutritive value is quite high.Every 500 grams of dry jujubes contain 14.2 grams of protein, 1.7 grams of fat, sugared 314 grams of part (contained carbohydrate is mainly glucose, fructose, sucrose and other oligosaccharide), vitamin C is up to more than 60 grams, 5.2 grams of nicotinic acid, also containing CAMP250 milligrams and sterols bioactive substance.Modem animal is tested and clinical test shows, jujube has the effect such as calm sleeping, decompression, antiallergy, protection liver, enhancing muscular strength, anti-oxidant, antitumor.Walnut kernel also has very high nutritive value and medical value containing protein, fat, carbohydrate containing calcium, phosphorus, iron, zinc, carrotene riboflavin and vitamin A, vitamin B, vitamin C, vitamin E etc..The traditional Chinese medical science thinks, walnut can " brain, beneficial wisdom, benefiting qi and nourishing blood, moistening dryness and resolving phlegm, warm lung ease constipation lead in kidney tonifying ".Its fatty main component is polyunsaturated fat (linoleic acid, leukotrienes), has reducing blood lipid, reduces the function of cholesterol, and the formation to preventing artery sclerosis, coronary heart disease and thrombus has certain effect.
The content of the invention
It is an object of the invention to provide one kind using peanut, jujube, walnut as primary raw material, the manufacture method of peanut jujube Walnut Milk is produced.
To achieve the above object, provided by the invention one jujube Walnut Milk of cultivating peanut is made up of the raw material of following weight ratio：Remove skin peanuts 1-3 ㎏, stoning jujube 1-2 ㎏, peeling Semen Juglandis 1-3 ㎏, the ㎏ of white granulated sugar 3, pure water 10-15 ㎏.
The beverage color and luster that this preparation method is made is tender white, stable uniform, no beverage layering, fat floating, albumen precipitation, peanut jujube walnut pure flavor, while has characteristic flavour, and mouthfeel is excellent.
Embodiment
Technical scheme is further illustrated below by specific embodiment.
Embodiment one
Weigh the ㎏ of skin peanuts 1, stoning jujube 1 ㎏, peeling Semen Juglandis 1 ㎏, the ㎏ of white granulated sugar 3, the ㎏ of pure water 15.
Preparation method：
(1), take out and remove skin peanuts, jujube, peeling Semen Juglandis, soaked 5 hours in the water that temperature is 90 DEG C, go skin peanuts, stoning jujube, peeling Semen Juglandis and temperature after immersion are that 100 DEG C of the ㎏ of water 15 is sent into mill the peanut paste for wearing into 100 mesh in the lump, 350 mesh are finely ground to again, it is filtered to remove after residue at 95 DEG C through granular, solid granularity in peanut jujube walnut emulsion is set to reach 50um, 20% fat is sloughed in centrifugation；
(2) ㎏ of white granulated sugar 3, is added in the emulsion of gained, at 40 DEG C of temperature vacuum outgas remove within 3 minutes the air being mixed into process of production in emulsion, pasteurize immediately and then filling and package peanut jujube Walnut Milk.
Embodiment two
Weigh the ㎏ of skin peanuts 3, stoning jujube 2 ㎏, peeling Semen Juglandis 3 ㎏, the ㎏ of white granulated sugar 5, the ㎏ of pure water 15.
Preparation method：
(1), take out and remove skin peanuts, jujube, peeling Semen Juglandis, soaked 5 hours in the water that temperature is 90 DEG C, go skin peanuts, stoning jujube, peeling Semen Juglandis and temperature after immersion are that 100 DEG C of the ㎏ of water 15 is sent into mill the peanut paste for wearing into 100 mesh in the lump, 350 mesh are finely ground to again, it is filtered to remove after residue at 95 DEG C through granular, solid granularity in peanut jujube walnut emulsion is set to reach 50um, 20% fat is sloughed in centrifugation；
(2) ㎏ of white granulated sugar 5, is added in the emulsion of gained, at 40 DEG C of temperature vacuum outgas remove within 3 minutes the air being mixed into process of production in emulsion, pasteurize immediately and then filling and package peanut jujube Walnut Milk.
Embodiment three
Remove the ㎏ of skin peanuts 2, stoning jujube 1.5 ㎏, peeling Semen Juglandis 3 ㎏, the ㎏ of white granulated sugar 5, the ㎏ of pure water 15.
Preparation method：
(1), take out and remove skin peanuts, jujube, peeling Semen Juglandis, soaked 5 hours in the water that temperature is 90 DEG C, go skin peanuts, stoning jujube, peeling Semen Juglandis and temperature after immersion are that 100 DEG C of the ㎏ of water 15 is sent into mill the peanut paste for wearing into 100 mesh in the lump, 350 mesh are finely ground to again, it is filtered to remove after residue at 95 DEG C through granular, solid granularity in peanut jujube walnut emulsion is set to reach 50um, 20% fat is sloughed in centrifugation；
(2) ㎏ of white granulated sugar 5, is added in the emulsion of gained, at 40 DEG C of temperature vacuum outgas remove within 3 minutes the air being mixed into process of production in emulsion, pasteurize immediately and then filling and package peanut jujube Walnut Milk.
The content that it is invented is elaborated above.For those skilled in the art, any unit, for anyone, to any obvious change and modification that it is done on the premise of without departing substantially from the principle of the invention, the protection domain of the application appended claims can be all fallen into.
Claims (1)
- A 1. preparation method for cultivating peanut jujube Walnut Milk, it is characterised in that be made up of the raw material of following weight ratio：Remove skin peanuts 1-3 ㎏, stoning jujube 1-2 ㎏, peeling Semen Juglandis 1-3 ㎏, the ㎏ of white granulated sugar 3, pure water 10-15 ㎏.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610295802.9A CN107343539A (en) | 2016-05-06 | 2016-05-06 | One preparation method for cultivating peanut jujube Walnut Milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610295802.9A CN107343539A (en) | 2016-05-06 | 2016-05-06 | One preparation method for cultivating peanut jujube Walnut Milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107343539A true CN107343539A (en) | 2017-11-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610295802.9A Pending CN107343539A (en) | 2016-05-06 | 2016-05-06 | One preparation method for cultivating peanut jujube Walnut Milk |
Country Status (1)
| Country | Link |
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| CN (1) | CN107343539A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850183A (en) * | 2018-06-19 | 2018-11-23 | 河北绿岭康维食品有限公司 | One kind zero adds Walnut Milk and preparation method thereof |
-
2016
- 2016-05-06 CN CN201610295802.9A patent/CN107343539A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850183A (en) * | 2018-06-19 | 2018-11-23 | 河北绿岭康维食品有限公司 | One kind zero adds Walnut Milk and preparation method thereof |
| CN108850183B (en) * | 2018-06-19 | 2021-08-17 | 河北绿岭康维食品有限公司 | Zero-additive walnut milk and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171114 |