CN107624874A - A kind of method for preparing natural Walnut Milk and natural Walnut Milk - Google Patents
A kind of method for preparing natural Walnut Milk and natural Walnut Milk Download PDFInfo
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- CN107624874A CN107624874A CN201711077168.2A CN201711077168A CN107624874A CN 107624874 A CN107624874 A CN 107624874A CN 201711077168 A CN201711077168 A CN 201711077168A CN 107624874 A CN107624874 A CN 107624874A
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- 235000020261 walnut milk Nutrition 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 32
- 241000758789 Juglans Species 0.000 claims abstract description 80
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 79
- 235000020234 walnut Nutrition 0.000 claims abstract description 79
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 29
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 15
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 238000010009 beating Methods 0.000 claims abstract description 14
- 239000000084 colloidal system Substances 0.000 claims abstract description 14
- 239000005720 sucrose Substances 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 230000033228 biological regulation Effects 0.000 claims description 7
- 238000010008 shearing Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 11
- 239000004615 ingredient Substances 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 239000003381 stabilizer Substances 0.000 abstract description 6
- 239000003995 emulsifying agent Substances 0.000 abstract description 5
- 239000000047 product Substances 0.000 description 30
- 235000016709 nutrition Nutrition 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000021568 protein beverage Nutrition 0.000 description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 239000013049 sediment Substances 0.000 description 4
- 240000005809 Prunus persica Species 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- -1 linoleic acid, leukotrienes Chemical class 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000019624 protein content Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- GBCAVSYHPPARHX-UHFFFAOYSA-M n'-cyclohexyl-n-[2-(4-methylmorpholin-4-ium-4-yl)ethyl]methanediimine;4-methylbenzenesulfonate Chemical compound CC1=CC=C(S([O-])(=O)=O)C=C1.C1CCCCC1N=C=NCC[N+]1(C)CCOCC1 GBCAVSYHPPARHX-UHFFFAOYSA-M 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Dairy Products (AREA)
Abstract
The invention discloses a kind of method for preparing natural Walnut Milk and natural Walnut Milk, wherein method includes, by walnut in NaHCO3Soaked in solution, rinse decortication, be mixed with beating with water, crossed colloid mill, obtain walnut pulp；Sucrose is added to the walnut pulp, adds NaHCO3Solution adjusts pH, carries out high speed shear, homogeneous, adds lemon juice, sterilization.The present invention does not add the vegetable protein ingredient of other emulsifying agents, stabilizer and other non-walnut proteins, is natural Walnut Milk truly.
Description
Technical field
The invention belongs to vegetable protein dairy products technical field, and in particular to a kind of method for preparing natural Walnut Milk and natural
Walnut Milk.
Background technology
After dairy industry crisis, vegetable protein beverage is increasingly favored by people.
Vegetable protein beverage be with plant kernel, pulp etc. for primary raw material, it is processed made of based on vegetable protein
The emulsion liquid drink of body.It is nutritious etc. rich in protein and unrighted acid because it is free of or containing less cholesterol
Feature, it is very popular.
Walnut nutritious value is abundant, and fat content is high, rich in unrighted acids such as linoleic acid, leukotrienes, and is free of courage
Sterol.Walnut protein content 14~17%, albumen contain 20 kinds of amino acid, A wide selection of colours and designs, and the content of 8 kinds of essential amino acids
Rationally, digestibility can reach 85%, be a kind of high-quality vegetable protein.In addition, walnut is also rich in vitamin, calcium, iron etc.
Mineral matter and a large amount of lecithin.
Walnut Milk refers to using walnut kernel as primary raw material, processed, allotment, homogeneous, high temperature sterilization, made of aseptic packaging
Milkiness shape vegetable protein beverage.The unstability of walnut pulp causes the exploitation of walnut beverage to be subject to certain restrictions.
Essence is largely added in walnut beverage in the market, and using CMC, sodium alginate, sucrose ester, monoglyceride
Keep stable etc. artificial synthesized compound stabilizer, according to formula and the difference of technique, used additive has very big difference.Certain
The Walnut Milk of a little brands makes beverage stable using natural stabiliser-agar, although walnut protein content and other products differ not
Greatly, but price is one times of other products.
With the pay attention to day by day to health, people have conflict psychology to synthetic additive, be more likely to selection it is natural, it is few
Food with or without additive.So develop a kind of without stabilizer, emulsifying agent and product stability and sapid
Walnut Milk has wide market prospects.
The content of the invention
The purpose of this part is to summarize some aspects of embodiments of the invention and briefly introduce some preferably to implement
Example.It may do a little simplified or be omitted to avoid making our department in this part and the description of the present application summary and denomination of invention
Point, the purpose of specification digest and denomination of invention obscure, and this simplification or omit and cannot be used for limiting the scope of the present invention.
In view of the technological gap of the above-mentioned and/or existing method for preparing natural Walnut Milk and natural Walnut Milk, it is proposed that this
Invention.
Therefore, one of purpose of the invention is that solve deficiency of the prior art, there is provided one kind prepares natural walnut
The method of breast.
In order to solve the above technical problems, the invention provides following technical scheme：A kind of method for preparing natural Walnut Milk,
Including walnut is soaked in NaHCO3 solution, decortication is rinsed, is mixed with beating with water, colloid mill is crossed, obtains walnut pulp；To institute
State walnut pulp and add sucrose, add NaHCO3 solution regulation pH, carry out high speed shear, homogeneous, add lemon juice, sterilization.
As a kind of preferred scheme of the method for the present invention for preparing natural Walnut Milk, wherein：It is described in NaHCO3It is molten
Soaked in liquid, wherein, feed liquid mass ratio is 1:4, water temperature is 60~80 DEG C, and soak time is 10~20min, NaHCO3Solution
Mass fraction is 0.4~0.8%.
As a kind of preferred scheme of the method for the present invention for preparing natural Walnut Milk, wherein：Described mixed with water is beaten
Slurry, wherein material water quality ratio is 1:9~10, water temperature is 40~60 DEG C, and beating time is 1~2min.
As a kind of preferred scheme of the method for the present invention for preparing natural Walnut Milk, wherein：It is described to cross colloid mill, its
Colloid mill gap is 0.4~0.6mm, and water temperature is 60~80 DEG C, and the defibrination time is 3~5min.
As a kind of preferred scheme of the method for the present invention for preparing natural Walnut Milk, wherein：The high speed shear, its
Temperature is 40~80 DEG C, and the time is 2~8min, and shearing rotating speed is 8000~12000rpm.
As a kind of preferred scheme of the method for the present invention for preparing natural Walnut Milk, wherein：The homogeneous, its be
28~36MPa, 40~80 DEG C of 1~2min of homogeneous, in 40~50MPa, 40~80 DEG C of 1~2min of homogeneous, homogenizing temperature 40~80
℃。
As a kind of preferred scheme of the method for the present invention for preparing natural Walnut Milk, wherein：The addition lemon juice,
It is to add lemon juice regulation pH to 7.8~8.2.
As a kind of preferred scheme of the method for the present invention for preparing natural Walnut Milk, wherein：The sterilization, it is sterilized
Temperature is 115~121 DEG C, and the time is 15~30min.
As a kind of preferred scheme of the method for the present invention for preparing natural Walnut Milk, wherein：The addition NaHCO3
Solution adjusts pH, and it is 0.8~1.2%NaHCO of addition3Solution adjusts pH to 9~10.
Another object of the present invention is that solve deficiency of the prior art, there is provided a kind of natural Walnut Milk.
In order to solve the above technical problems, the invention provides following technical scheme：Counted, wrapped as 100% using being formulated gross mass
Include walnut kernel 4.5~8%, sucrose 3~6%, NaHCO30.2~0.4%, lemon juice 0.02~0.1%, remaining is water.
Beneficial effect possessed by the present invention：
(1) present invention does not add the vegetable protein ingredient of other emulsifying agents, stabilizer and other non-walnut proteins, is true
Natural Walnut Milk in positive meaning.
(2) walnut pulp is without the nutritional ingredient except Slag treatment, at utmost reservation walnut.
(3) product is vegetable protein beverage, nutritious, and protein content >=0.6% in Walnut Milk, greater than or equal to city
Related product on field.Walnut Milk flavor is mellow, and stability is good, has wide market prospects.
(4) each amino acid ratio of Walnut Milk after sterilizing is normal, and nutritional ingredient is not destroyed.
Embodiment
In order to facilitate the understanding of the purposes, features and advantages of the present invention, with reference to specific embodiment pair
The embodiment of the present invention is described in detail.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still the present invention can be with
It is different from other manner described here using other to implement, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by following public specific embodiment.
Secondly, " one embodiment " or " embodiment " referred to herein refers to may be included at least one realization side of the present invention
Special characteristic, structure or characteristic in formula." in one embodiment " that different places occur in this manual not refers both to
Same embodiment, nor the single or selective embodiment mutually exclusive with other embodiment.
Embodiment 1
1. product formula：Walnut kernel (4.5%), sucrose (3%), NaHCO3(0.24%), lemon juice (0.02%).
2. product processes are as follows：
1) prepared by walnut pulp：1. peel, by walnut kernel and 0.5%NaHCO3Solution presses 1:4 mixing, 60 DEG C of immersion 20min；
Buck is removed, using scour without sediment motion walnut kernel, until Cortex walnut removes totally substantially.2. it is beaten：By the walnut kernel after decortication with
Water 1:9 are mixed with beating, and 60 DEG C of water temperature, beating time 2min, obtain walnut centrotheca.3. defibrination：Remaining water is added into walnut
Accounting for walnut kernel in centrotheca, required ratio (4.5%) is latter to cross together colloid mill, 60 DEG C of water temperature, defibrination time 5min, obtains walnut
Slurry, colloid mill gap is 0.5mm.
2) allocate：3% sucrose is added in walnut pulp.
3) pH is adjusted：A certain amount of 1%NaHCO is added in the feed liquid mixed3Solution adjusts Walnut Milk pH, to core
Peach breast pH is 9, NaHCO3Addition is 0.24%.
4) high speed shear：Temperature 60 C, time 3min, shearing rotating speed 10000rpm.
5) homogeneous：28MPa homogeneous once, 40MPa homogeneous 1 time, 50MPa homogeneous 1 time, 60 DEG C of homogenizing temperature.
6) pH is adjusted：Fresh Lemon juice regulation Walnut Milk pH is added in Walnut Milk after homogeneous, is to Walnut Milk pH
8.12, lemon juice addition is 0.02%.
7) sterilize：Sterilization temperature is 121 DEG C；Sterilizing time is 20min.
8) products obtained therefrom describes：Milky white liquid, appearance uniform is stable, and bottom produces without precipitation；Walnut flavor is mellow, sweet tea
Spend moderate；Walnut protein content is 0.68% in product.
Each amino acid ratio of Walnut Milk after sterilizing is normal, and nutritional ingredient is not destroyed.
Embodiment 2
1. product formula：Walnut kernel (6.0%), sucrose (4%), NaHCO3(0.37%) lemon juice (0.07%).
2. product processes are as follows：
1) prepared by walnut pulp：1. peel, by walnut kernel and 0.5%NaHCO3By 1:4 mixing, 80 DEG C of immersion 10min；Remove
Buck, using scour without sediment motion walnut kernel, until Cortex walnut removes totally substantially.2. it is beaten：By the walnut kernel after decortication and water 1:
10 are mixed with beating, and 40 DEG C of water temperature, beating time 1min, obtain walnut centrotheca.3. defibrination：Remaining water is added into walnut centrotheca
Inside accounting for walnut kernel, required ratio (6.0%) is latter to cross together colloid mill, 40 DEG C of water temperature, defibrination time 3min, obtains walnut pulp, glue
Body mill gap is 0.5mm.
2) allocate：4% sucrose is added in walnut pulp.
3) pH is adjusted：The a certain amount of 1%NaHCO dissolved in advance is added in the feed liquid mixed3Walnut Milk pH is adjusted, extremely
Walnut Milk pH is 10, NaHCO3Addition is 0.37%.
4) high speed shear：40 DEG C, time 5min, shearing rotating speed 10000rpm of temperature.
5) homogeneous：36MPa homogeneous once, 50MPa homogeneous 2 times, 40 DEG C of homogenizing temperature.
6) pH is adjusted：Fresh Lemon juice regulation Walnut Milk pH is added in Walnut Milk after homogeneous, is to Walnut Milk pH
8.04, lemon juice addition is 0.07%.
7) sterilize：Sterilization temperature is 115 DEG C；Sterilizing time is 15min.
8) products obtained therefrom describes：Milky white liquid, appearance uniform is stable, and bottom produces without precipitation；Walnut flavor is mellow, sweet tea
Spend moderate；Walnut protein content is 1.13% in product.
Each amino acid ratio of Walnut Milk after sterilizing is normal, and nutritional ingredient is not destroyed.
Embodiment 3
1. product formula：Walnut kernel (4.5%), sucrose (6%).
2. product processes are as follows：
1) prepared by walnut pulp：1. peel, by walnut kernel and 0.5%NaHCO3Solution presses 1:4 mixing, 60 DEG C of immersion 20min；
Buck is removed, using scour without sediment motion walnut kernel, until Cortex walnut removes totally substantially.2. it is beaten：By the walnut kernel after decortication with
Water 1:9 are mixed with beating, and 60 DEG C of water temperature, beating time 2min, obtain walnut centrotheca.3. defibrination：Remaining water is added into walnut
Accounting for walnut kernel in centrotheca, required ratio (4.5%) is latter to cross together colloid mill, 60 DEG C of water temperature, defibrination time 5min, obtains walnut
Slurry, colloid mill gap is 0.5mm.
2) allocate：6% sucrose is added in walnut pulp.
3) homogeneous：28MPa homogeneous once, 40MPa homogeneous 1 time, 50MPa homogeneous 1 time, 60 DEG C of homogenizing temperature.Core after homogeneous
Peach breast pH is 7.03.
4) sterilize：Sterilization temperature is 121 DEG C；Sterilizing time is 20min.
5) products obtained therefrom describes：There is serious flocculation phenomenon after sterilizing in Walnut Milk；Walnut protein content in product
For 0.68%.
Embodiment 4
1. product formula：Walnut kernel (4.5%), sucrose (6%).
2. product processes are as follows：
1) prepared by walnut pulp：1. peel, by walnut kernel and 0.5%NaHCO3Solution presses 1:4 mixing, 60 DEG C of immersion 20min；
Buck is removed, using scour without sediment motion walnut kernel, until Cortex walnut removes totally substantially.2. it is beaten：By the walnut kernel after decortication with
Water 1:9 are mixed with beating, and 60 DEG C of water temperature, beating time 2min, obtain walnut centrotheca.3. defibrination：Remaining water is added into walnut
Walnut kernel is accounted for walnut kernel in centrotheca, required ratio (6%) is latter to cross together colloid mill, 60 DEG C of water temperature, defibrination time 3min, obtains
To walnut pulp, colloid mill gap is 0.5mm.
2) allocate：6% sucrose is added in walnut pulp.
3) high speed shear：Temperature 60 C, time 3min.
4) homogeneous：28MPa homogeneous once, 40MPa homogeneous 1 time, 50MPa homogeneous 1 time, 60 DEG C of homogenizing temperature.Core after homogeneous
Peach breast pH is 7.08.
5) sterilize：Sterilization temperature is 121 DEG C；Sterilizing time is 20min.
6) products obtained therefrom describes：Milky white liquid, appearance uniform is stable, and bottom produces without precipitation；Walnut flavor is mellow, sweet tea
Spend moderate；Walnut protein content is 0.68% in product.
Embodiment 5
By Walnut Milk made of embodiment 1~4, stability analysis is carried out, as a result such as following table.
We has found under study for action in invention, after shear at high temperature and pH in good time regulation and control and NaHCO3And lemon juice
Synergy, protein can increasingly obtain enough energy to destroy the active force between insoluble protein, so that core
The increase of peach protein extraction rate.The walnut protein of solubilising can preferably emulsify the oil in Walnut Milk, Walnut Milk is had well
Stability.Also, other acid readjustment pH is replaced using Fresh Lemon juice, can also capitally cover the astringent taste of walnut.
Also, in early process is tested, serious lamination occurs after sterilizing, product quality is impacted.
In appropriate NaHCO3Under in good time regulation and control with lemon juice and shear at high temperature 8000~12000rpm and pH, it can not add
Walnut Milk stability is obviously improved on the premise of stabilizer, emulsifying agent.
Embodiment 5
Sensory evaluation analysis is carried out to the product of embodiment 1, the product of embodiment 3, commercially available prod, draws the stabilization to product
Property, six color and luster, smell, mouthfeel, sour-sweet degree, smoothness indexs acceptable degree scoring (0~6 point, score value is bigger, to product
Acceptance it is higher), the final product of embodiment 1 obtains 34 points, and the product of embodiment 3 obtains 22 points, and commercially available prod obtains 25 points.Can
See, we invents obtained product has greatly progress in stability, color and luster, smell, mouthfeel, sour-sweet degree, smoothness.
As can be seen here,
(1) present invention does not add the vegetable protein ingredient of other emulsifying agents, stabilizer and other non-walnut proteins, is true
Natural Walnut Milk in positive meaning.
(2) walnut pulp is without the nutritional ingredient except Slag treatment, at utmost reservation walnut.
(3) product is vegetable protein beverage, nutritious, and protein content >=0.6% in Walnut Milk, greater than or equal to city
Related product on field.Walnut Milk flavor is mellow, and stability is good, has wide market prospects.
(4) each amino acid ratio of Walnut Milk after sterilizing is normal, and nutritional ingredient is not destroyed.
It should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to preferable
The present invention is described in detail embodiment, it will be understood by those within the art that, can be to the technology of the present invention
Scheme is modified or equivalent substitution, and without departing from the spirit and scope of technical solution of the present invention, it all should cover in this hair
Among bright right.
Claims (10)
- A kind of 1. method for preparing natural Walnut Milk, it is characterised in that：Including,By walnut in NaHCO3Soaked in solution, rinse decortication, be mixed with beating with water, crossed colloid mill, obtain walnut pulp；Sucrose is added to the walnut pulp, adds NaHCO3Solution adjusts pH, carries out high speed shear, homogeneous, adds lemon juice, kill Bacterium.
- 2. the method for natural Walnut Milk is prepared according to claim 1, it is characterised in that：It is described in NaHCO3Soaked in solution, Wherein, feed liquid mass ratio is 1:4, water temperature is 60~80 DEG C, and soak time is 10~20min, NaHCO3The mass fraction of solution For 0.4~0.8%.
- 3. the method according to claim 1 or claim 2 for preparing natural Walnut Milk, it is characterised in that：It is described to be mixed with beating with water, its Middle material water quality ratio is 1:9~10, water temperature is 40~60 DEG C, and beating time is 1~2min.
- 4. the method for natural Walnut Milk is prepared according to claim 1, it is characterised in that：It is described to cross colloid mill, its colloid mill Gap is 0.4~0.6mm, and water temperature is 60~80 DEG C, and the defibrination time is 3~5min.
- 5. the method for natural Walnut Milk is prepared according to any one of claim 1,2 or 4, it is characterised in that：The high speed Shearing, its temperature are 40~80 DEG C, and the time is 2~8min, and shearing rotating speed is 8000~12000rpm.
- 6. the method for natural Walnut Milk is prepared according to claim 5, it is characterised in that：The homogeneous, its be 28~ 36MPa, 40~80 DEG C of 1~2min of homogeneous, in 40~50MPa, 40~80 DEG C of 1~2min of homogeneous, 40~80 DEG C of homogenizing temperature.
- 7. the method for natural Walnut Milk is prepared according to any one of claim 1,2,4 or 6, it is characterised in that：It is described to add Enter lemon juice, it is to add lemon juice regulation pH to 7.8~8.2.
- 8. the method for natural Walnut Milk is prepared according to claim 7, it is characterised in that：The sterilization, its sterilization temperature are 115~121 DEG C, the time is 15~30min.
- 9. the method for natural Walnut Milk is prepared according to any one of claim 1,2,4,6 or 8, it is characterised in that：It is described Add NaHCO3Solution adjusts pH, and it is 0.8~1.2%NaHCO of addition3Solution adjusts pH to 9~10.
- A kind of 10. natural Walnut Milk made of method for preparing natural Walnut Milk as claimed in claim 1, it is characterised in that：Bag Include,Counted using being formulated gross mass as 100%, including walnut kernel 4.5~8%, sucrose 3~6%, NaHCO30.2~0.4%, lemon Juice 0.02~0.1%, remaining is water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711077168.2A CN107624874B (en) | 2017-11-06 | 2017-11-06 | Method for preparing natural walnut milk and natural walnut milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711077168.2A CN107624874B (en) | 2017-11-06 | 2017-11-06 | Method for preparing natural walnut milk and natural walnut milk |
Publications (2)
| Publication Number | Publication Date |
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| CN107624874A true CN107624874A (en) | 2018-01-26 |
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| CN111685187A (en) * | 2020-05-28 | 2020-09-22 | 江南大学 | Preparation method of high-peptide-content walnut milk |
| CN112293498A (en) * | 2020-10-29 | 2021-02-02 | 河北养元智汇饮品股份有限公司 | Formula and preparation method of pressure-relieving and anxiety-resisting walnut milk |
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