CN107410506A - A kind of disperse collaborative production method of compound almond milk - Google Patents
A kind of disperse collaborative production method of compound almond milk Download PDFInfo
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- CN107410506A CN107410506A CN201710257025.3A CN201710257025A CN107410506A CN 107410506 A CN107410506 A CN 107410506A CN 201710257025 A CN201710257025 A CN 201710257025A CN 107410506 A CN107410506 A CN 107410506A
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- kilograms
- slurries
- disperse
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Classifications
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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
The present invention relates to a kind of disperse collaborative production method of compound almond milk, the present invention comprises the following steps：The steps such as raw material refinement, slurries regulation, head-on collision disperse, Combined size-mixing, filling and sterilizing.It is the particular approach of the present invention to different from the manufacture craft of traditional protein beverage, raw material is not required to carry out colloid mill refinement and homogenizer processing, you can form the uniform and stable beverage of a kind of " albumen-stable emulsifying-grease " after particular process.
Description
Technical field
The present invention relates to a kind of disperse collaborative production method of compound almond milk, belong to food processing field.
Background technology
Vegetable protein beverage be with plant kernel, pulp etc. for primary raw material (such as almond), it is processed made of with plant
Albumen is the emulsion liquid drink of main body.Vegetable protein beverage is nutritious, not only rich in high-quality protein, also containing fat, dimension
Indispensable nutriment in the human life activities such as raw element, mineral matter.Compared with animal protein milk beverage, vegetable protein
Beverage unsaturated fatty acid content is higher and cholesterol is low, for preventing vascular sclerosis, diabetes from having positive meaning.China
Plant protein resource is extremely abundant, and exploitation vegetable protein beverage new varieties are adapted to the eating habit of China consumer, enrich beverage
Product 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, influence the quality of product.
The content of the invention
It is an object of the invention to provide a kind of disperse collaborative production method of compound almond milk, it is desirable to provide a kind of valency
The method for preparing beverage that honest and clean thing is beautiful, storage-stable is good.
A kind of disperse collaborative production method of compound almond milk, comprises the following steps：
(1) raw material refines：60 kilograms of almond is taken, 240 kilograms of drinking water is added, slurries is refined to 250-260 after mixing
Mesh；
(2) slurries are adjusted：Slurry pH value is adjusted to 5.2-5.3, temperature is adjusted to 42-44 DEG C, adds cellulase, cellulose
Enzyme dosage is 23-25U/g substrates；
(3) head-on collision disperse：When being forced into 155-165MPa to slurries using supercharging equipment, slurries from diameter 2.4-2.5 milli
Spray and clashed in the micropore of rice, while slurry pressure is declined with the speed of 8MPa/ minutes, after decompression head-on collision 7-8 minutes,
Stop decompression, slurries continue 8-9 minutes of clashing, and then stand 2.7-2.9 hours at 42-44 DEG C, form disperse slurries；
(4) Combined size-mixing：640 kilograms of drinking water, 6-7 kilograms of carragheen, white granulated sugar 46-48 thousand are added into disperse slurries
Gram, 2-3 kilograms of 1.8-2.0 kilograms of monoglyceride, the peanut oil of 6-7 kilograms of the sucrose fatty ester of HLB value 13, HLB value 3.8, mix
It is even, stirred at 46-48 DEG C 27-29 minutes, mixing speed is 3800-4000 revs/min；
(5) filling and sterilizing：Slurries are sterilized, cooled down, be filling, obtain product.
The innovation of the present invention is：
1st, the present invention uses the albumen of particular fineness, and limited enzymatic hydrolysis is carried out simultaneously during head-on collision of pressurizeing, both
With good cooperative effect, it can both amplify the action effect of cellulase, head-on collision dispersion can be increased again.
2nd, albumen has self-emulsifying effect after limited enzymatic hydrolysis and stage pressurization head-on collision processing, can be spontaneous shape
Guarantee is provided into, uniform and stable " albumen-stable emulsifying-grease " form.
3rd, different from the manufacture craft of traditional protein beverage, raw material is not required to carry out colloid mill refinement after particular process
With homogenizer processing, minimum energy state is can reach by way of triggering system fusion automatically, forms a kind of " albumen-emulsification
The uniform and stable beverage of stabilization-grease ".
Embodiment
The present invention is described in more detail below by embodiment.
Embodiment 1
(1) raw material refines：60 kilograms of almond is taken, 240 kilograms of drinking water is added, slurries is refined to 260 mesh after mixing；
(2) slurries are adjusted：Slurry pH value is adjusted to 5.3, temperature is adjusted to 42 DEG C, adds cellulase degradation 2.9 hours, fine
It is 25U/g substrates to tie up plain enzyme dosage；
(3) Combined size-mixing：640 kilograms of drinking water, 7 kilograms of carragheen, 48 kilograms of white granulated sugar, HLB value are added into slurries
13 6 kilograms of sucrose fatty ester, 3 kilograms of 2.0 kilograms of monoglyceride, the peanut oil of HLB value 3.8, mix, 29 are stirred at 48 DEG C
Minute, mixing speed is 4000 revs/min；
(4) filling and sterilizing：Slurries carry out 115 DEG C of sterilizations, cool down, be filling, obtain product.
Through test and appraisal, product average grain diameter is 597nm, and storage period was less than 3 months under 8~32 DEG C of environment.
Embodiment 2
(1) raw material refines：60 kilograms of almond is taken, 240 kilograms of drinking water is added, slurries is refined to 260 mesh after mixing；
(2) slurries are adjusted：Slurry pH value is adjusted to 5.3, temperature is adjusted to 42 DEG C；
(3) head-on collision disperse：When being forced into 165MPa to slurries using supercharging equipment, micropore of the slurries from 2.4 millimeters of diameter
It is middle to spray and clashed, while slurry pressure is declined with the speed of 8MPa/ minutes, after decompression is clashed 8 minutes, stops decompression,
Slurries continue head-on collision 9 minutes, then stand 2.9 hours at 42 DEG C, form disperse slurries；
(4) Combined size-mixing：Into disperse slurries add 640 kilograms of drinking water, 7 kilograms of carragheen, 48 kilograms of white granulated sugar,
6 kilograms of the sucrose fatty ester of HLB value 13,3 kilograms of 2.0 kilograms of monoglyceride, the peanut oil of HLB value 3.8, mix, at 48 DEG C
Stirring 29 minutes, mixing speed are 4000 revs/min；
(5) filling and sterilizing：Slurries carry out 115 DEG C of sterilizations, cool down, be filling, obtain product.
Through test and appraisal, product average grain diameter is 532nm, and storage period was less than 3 months under 8~32 DEG C of environment.
Embodiment 3
(1) raw material refines：60 kilograms of almond is taken, 240 kilograms of drinking water is added, slurries is refined to 260 mesh after mixing；
(2) slurries are adjusted：Slurry pH value is adjusted to 5.3, temperature is adjusted to 42 DEG C, adds cellulase, cellulase dosage
For 25U/g substrates；
(3) head-on collision disperse：When being forced into 165MPa to slurries using supercharging equipment, micropore of the slurries from 2.4 millimeters of diameter
It is middle to spray and clashed, while slurry pressure is declined with the speed of 8MPa/ minutes, after decompression is clashed 8 minutes, stops decompression,
Slurries continue head-on collision 9 minutes, then stand 2.9 hours at 42 DEG C, form disperse slurries；
(4) Combined size-mixing：Into disperse slurries add 640 kilograms of drinking water, 7 kilograms of carragheen, 48 kilograms of white granulated sugar,
6 kilograms of the sucrose fatty ester of HLB value 13,3 kilograms of 2.0 kilograms of monoglyceride, the peanut oil of HLB value 3.8, mix, at 48 DEG C
Stirring 29 minutes, mixing speed are 4000 revs/min；
(5) filling and sterilizing：Slurries carry out 115 DEG C of sterilizations, cool down, be filling, obtain product.
Through test and appraisal, products taste is good, and average grain diameter 236nm, stability is good, and 10 can be stored under 8~32 DEG C of environment
More than month.
The Product checking result of integrated embodiment 1,2 and 3 understands, each implementation steps of the present invention are all linked with one another, mutual collaboration,
Indispensable, the product stability of preparation is high, in good taste；Simplify or ignore the performance that committed step can greatly reduce product.
Claims (1)
1. the disperse collaborative production method of a kind of compound almond milk, it is characterised in that comprise the following steps：
(1) raw material refines：60 kilograms of almond is taken, 240 kilograms of drinking water is added, slurries is refined to 250-260 mesh after mixing；
(2) slurries are adjusted：Slurry pH value is adjusted to 5.2-5.3, temperature is adjusted to 42-44 DEG C, adds cellulase, and cellulase is used
Measure as 23-25U/g substrates；
(3) head-on collision disperse：When being forced into 155-165MPa to slurries using supercharging equipment, slurries are from diameter 2.4-2.5 millimeters
Spray and clashed in micropore, while slurry pressure is declined with the speed of 8MPa/ minutes, after decompression head-on collision 7-8 minutes, is stopped
Decompression, slurries continue 8-9 minutes of clashing, and then stand 2.7-2.9 hours at 42-44 DEG C, form disperse slurries；
(4) Combined size-mixing：Into disperse slurries add 640 kilograms of drinking water, 6-7 kilograms of carragheen, 46-48 kilograms of white granulated sugar,
6-7 kilograms of the sucrose fatty ester of HLB value 13,2-3 kilograms of 1.8-2.0 kilograms of monoglyceride, the peanut oil of HLB value 3.8, mix,
Stirred at 46-48 DEG C 27-29 minutes, mixing speed is 3800-4000 revs/min；
(5) filling and sterilizing：Slurries are sterilized, cooled down, be filling, obtain product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710257025.3A CN107410506A (en) | 2017-04-19 | 2017-04-19 | A kind of disperse collaborative production method of compound almond milk |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710257025.3A CN107410506A (en) | 2017-04-19 | 2017-04-19 | A kind of disperse collaborative production method of compound almond milk |
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| CN107410506A true CN107410506A (en) | 2017-12-01 |
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| CN201710257025.3A Pending CN107410506A (en) | 2017-04-19 | 2017-04-19 | A kind of disperse collaborative production method of compound almond milk |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870953A (en) * | 2012-09-06 | 2013-01-16 | 广东省农业科学院农业生物技术研究所 | Processing method for solubilizing and modifying rice bran protein |
| CN103609715A (en) * | 2013-12-05 | 2014-03-05 | 惠尔康集团有限公司 | Whole grain protein beverage and preparation method thereof |
| CN105942093A (en) * | 2016-05-23 | 2016-09-21 | 梁灿中 | Lotus plumule-almond protein beverage and production method thereof |
| CN105994659A (en) * | 2016-06-15 | 2016-10-12 | 阜阳市四季旺食品有限公司 | Black garlic almond walnut milk beverage and preparation method thereof |
-
2017
- 2017-04-19 CN CN201710257025.3A patent/CN107410506A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870953A (en) * | 2012-09-06 | 2013-01-16 | 广东省农业科学院农业生物技术研究所 | Processing method for solubilizing and modifying rice bran protein |
| CN103609715A (en) * | 2013-12-05 | 2014-03-05 | 惠尔康集团有限公司 | Whole grain protein beverage and preparation method thereof |
| CN105942093A (en) * | 2016-05-23 | 2016-09-21 | 梁灿中 | Lotus plumule-almond protein beverage and production method thereof |
| CN105994659A (en) * | 2016-06-15 | 2016-10-12 | 阜阳市四季旺食品有限公司 | Black garlic almond walnut milk beverage and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171201 |
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| WD01 | Invention patent application deemed withdrawn after publication |