A kind of method for preparing natural Walnut Milk and natural Walnut Milk
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.