CN107771953A - A kind of preparation technology of walnut beverage - Google Patents
A kind of preparation technology of walnut beverage Download PDFInfo
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- CN107771953A CN107771953A CN201711243573.7A CN201711243573A CN107771953A CN 107771953 A CN107771953 A CN 107771953A CN 201711243573 A CN201711243573 A CN 201711243573A CN 107771953 A CN107771953 A CN 107771953A
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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
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Abstract
The present invention proposes a kind of preparation technology of walnut beverage, including pre-processes, toasts the step such as crushing, extraction enzymolysis, enzyme deactivation centrifugation, defibrination filtering, allotment homogeneous, sterilization, filling.Present invention process can thoroughly solve in walnut beverage in the market that protein content is low and fat content it is too high caused by various products quality problems, with rich flavor, practicality is very strong, process route innovation, comprehensive utilization ratio is high, has good market development prospect.
Description
Technical field
The present invention relates to field of beverage preparation, more particularly to a kind of preparation technology of walnut beverage.
Background technology
Walnut is Juglandaceae Juglans plants fruit, is called Juglans mandshurica, juglans mandshurica, be mainly distributed on China Hunan, Guizhou,
The mountain area of the provinces such as Jiangxi, Zhejiang.Walnut nutritious value is high, and it contains abundant protein, fat, total reducing sugar, crude fibre, Duo Zhongkuang
Material element and vitamins and other nutritious components, protein content 15-20%, sugar content 10%, but fat content is up to
50% -64%, special trophic structure turns into the bottleneck for restricting walnut beverage exploitation.
Prior art is usually through defibrination than carrying out protein and fat content in balanced walnut beverage, but ratio is often difficult to
Hold：Defibrination is than low, although protein content is high, fat content is also high, easily occurs fat floating, layering in process of production
Phenomena such as；Defibrination is than high, and fat content is reduced, and the stability of Walnut Milk ensured, but causes that its protein content is low, quality wind
Taste is had a greatly reduced quality.
The Walnut Milk of low a kind of protein content height, fat content, aromatic flavour and stable texture state is how developed, is instructed
The development of Walnut Industry, the exploitation for high fat plant protein material provide reference frame, are the problem of being currently needed for considering.
The content of the invention
The main object of the present invention is to solve the above problems, and proposes a kind of low fat polyprotein, nutrient health, and mouthfeel is good
The preparation technology of good walnut beverage.
The present invention proposes a kind of preparation technology of walnut beverage, comprises the following steps：
S10, pretreatment：By the selected walnut kernel to shell be put into boil, concentration be 3% NaOH solution in immersion 3-
5min, uses deionized water rinsing 3 times after pulling out, obtain barking walnut kernel；
S20, baking crush：Walnut kernel after above-mentioned peeling is baked to water content less than 5% under the conditions of 110 DEG C, then
Granularity is crushed to pulverizer and is less than 1.0mm, obtains the mixed slurry of solids and grease composition；
S30, extraction enzymolysis：Into above-mentioned mixed slurry plus water mixes, and adds a certain amount of cell wall polysaccharides hydrolase, in
2-4h is extracted under the conditions of 50-55 DEG C, while is stirred with 20-30r/min speed；Wherein, to add the mixed slurry after water
Quality meter, 1g slurries, the quality of the cell wall polysaccharides hydrolase of addition is 0.3g；
S40, enzyme deactivation centrifugation, defibrination filtering：Slurry temperature after above-mentioned enzymolysis is increased to 80-100 DEG C, keep 15-
Cell wall polysaccharides are hydrolyzed enzyme-deactivating by 20min, are then cooled to 30-40 DEG C, centrifuge 20min, rotating speed 5000r/min；In taking-up
Layer edible vegetable oil, remainder are transferred to defibrination in colloid mill, and gained slurries cross 100 eye mesh screens and carry out screenings separation, obtain walnut pulp；
S50, allocate homogeneous：Weigh and add deionized water after the sucrose in the range of special ratios is well mixed with compound stabilizer
Dissolving, the walnut pulp that step S40 is obtained, while citric acid, the honey added in the range of special ratios are added while stirring, is mixed thoroughly
Feed liquid is heated to 75 DEG C afterwards, high-pressure homogeneous 2 times under 30-45MPa pressure conditions；Wherein, in the feed liquid after allotment, by weight
Measure percentage to calculate, cane sugar content 6% -8%, stable composition agent content 0.2% -0.5%, walnut pulp content 62% -
78%, citric acid content 0.1% -0.3%, honey content content 2% -5%, remaining is water；
S60, sterilize, be filling：Feed liquid after above-mentioned homogeneous is used into high-temperature instantaneous sterilization, condition is 136 DEG C, 10s, is removed
Filling after being rapidly cooled to 35-50 DEG C, capping, drying, i.e. vanning is put in storage after the assay was approved, turns into walnut beverage finished product.
Preferably, cell wall polysaccharides hydrolase described in step S30 is that mass ratio is 9:1 pectase and cellulase.
Preferably, in the feed liquid after being allocated described in step S50, count by weight percentage, cane sugar content 8% is compound
Stabiliser content 0.3%, walnut pulp content 68%, citric acid content 0.1%, honey content content 5%, remaining is water.
Preferably, compound stabilizer described in step S50 is that mass ratio is 1:1 monoglyceride and sucrose fatty ester.
Present invention process can thoroughly solve that protein content is low in walnut beverage in the market and fat content is too high
Caused various products quality problems, with rich flavor, practicality is very strong, and process route innovation, comprehensive utilization ratio is high, has good
Good market development prospect.
Embodiment
It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, the present invention is not intended to limit
Scope.
The present invention proposes a kind of preparation technology of walnut beverage, and it comprises the following steps：
S10, pretreatment：By the selected walnut kernel to shell be put into boil, concentration be 3% NaOH solution in immersion 3-
5min, uses deionized water rinsing 3 times after pulling out, obtain barking walnut kernel；
In practical operation, the walnuts inferior such as rejecting is damaged by worms, gone rotten, then shelled with nutcracker, obtain walnut kernel.Walnut kernel
Surface ruffle is uneven, there is one layer of close brown skin, containing tannin, does not remove the color and luster that can influence product, mouthfeel and steady
It is qualitative.Therefore first decortication processing is carried out to walnut kernel before crushing.Using wet alkali peeling, the present embodiment uses concentration as 3%
NaOH solution boil immersion, walnut kernel discharges to the screen cloth with protective plate, with giant rinse walnut kernel, wash away residual
The alkali lye and epidermis stayed, untill walnut kernel is in light gray.In order to prevent few part walnut kernel from not sloughing epidermis, influence
Product quality picks up platform, it is necessary to which the walnut kernel handled well is placed in into two, carries out hand inspection.
In other embodiments, can also at normal temperatures use quality fraction be 2% Na2CO3Solution and mass fraction
For 10% Ca (OH)2Solution presses 1:Peeling is soaked after 1 mixing.
S20, baking crush：Walnut kernel after above-mentioned peeling is baked to water content less than 5% under the conditions of 110 DEG C, then
Granularity is crushed to pulverizer and is less than 1.0mm, obtains the mixed slurry of solids and grease composition；
The purpose of baking is to remove moisture therein to reduce emulsification.Baking temperature should be reasonable with the time, so not
The unique fragrance of walnut can be only produced, oil yield can also be improved.Walnut belongs to high oil content high protein raw material, wet crushing
Emulsification liquid layer can be caused blocked up, free oil layer is hardly resulted in after centrifugation, therefore use dry grinding, its granularity is less than 1.0mm.
If degree of grinding is inadequate, can cause subsequently to digest insufficient.
S30, extraction enzymolysis：Into above-mentioned mixed slurry plus water mixes, and adds a certain amount of cell wall polysaccharides hydrolase, in
2-4h is extracted under the conditions of 50-55 DEG C, while is stirred with 20-30r/min speed；Wherein, to add the mixed slurry after water
Quality meter, 1g slurries, the quality of the cell wall polysaccharides hydrolase of addition is 0.3g；
Preferably, cell wall polysaccharides hydrolase is that mass ratio is 9:1 pectase and cellulase, wherein, pectase
450U/g, cellulase 45U/g.
Mixed slurry after dry grinding is solids and the mixture of grease；Wherein solids are mainly protein,
Hydrophily is far above its lipophile.Appropriate water is added in slurry, on the one hand grease can be made to be separated from solid particless, it is another
Aspect provides hydrolysising condition for enzymolysis；Protein inactivation caused by avoiding temperature too high simultaneously, reduce nutrient composition content.
Cell wall polysaccharides hydrolase can destroy plant cell wall, grease is easily discharged from cell.Need to note
Meaning, it is sure not overshoot oscillation or stirring during enzymolysis, speed be not higher than 30r/min, avoids the formation of stable emulsification system reduction
Oil yield.
S40, enzyme deactivation centrifugation, defibrination filtering：Slurry temperature after above-mentioned enzymolysis is increased to 80-100 DEG C, keep 15-
Cell wall polysaccharides are hydrolyzed enzyme-deactivating by 20min, are then cooled to 30-40 DEG C, centrifuge 20min, rotating speed 5000r/min；In taking-up
Layer edible vegetable oil, remainder are transferred to defibrination in colloid mill, and gained slurries cross 100 eye mesh screens and carry out screenings separation, obtain walnut pulp；
Specifically, in practical operation, the upper strata edible vegetable oil of taking-up can reclaim, direct-edible as walnut lubricant, separately
Industrial top-grade lubricating oil, the raw material of cosmetics, skin burn externally applied drug etc. can be used as outside.
S50, allocate homogeneous：Weigh and add deionized water after the sucrose in the range of special ratios is well mixed with compound stabilizer
Dissolving, the walnut pulp that step S40 is obtained, while citric acid, the honey added in the range of special ratios are added while stirring, is mixed thoroughly
Feed liquid is heated to 75 DEG C afterwards, high-pressure homogeneous 2 times under 30-45MPa pressure conditions；Wherein, in the feed liquid after allotment, by weight
Measure percentage to calculate, cane sugar content 6% -8%, stable composition agent content 0.2% -0.5%, walnut pulp content 62% -
78%, citric acid content 0.1% -0.3%, honey content content 2% -5%, remaining is water；
Preferably, in the feed liquid after allotment, count by weight percentage, cane sugar content 8%, stable composition agent content
0.3%, walnut pulp content 68%, citric acid content 0.1%, honey content content 5%, remaining is water；
Specifically, in the present embodiment, the compound stabilizer is that mass ratio is 1:1 molecule distillating monoglyceride and Sucrose Fatty Acid Ester
Fat acid esters.
Homogeneous can refine albumen and residual fat particle, prevent fat floating, prevent aggregation and condensation of protein etc.
Phenomenon, precipitation is formed, so as to better ensure that the mouthfeel of product and shelf-life.
S60, sterilize, be filling：Feed liquid after above-mentioned homogeneous is used into high-temperature instantaneous sterilization, condition is 136 DEG C, 10s, is removed
Filling after being rapidly cooled to 35-50 DEG C, capping, drying, i.e. vanning is put in storage after the assay was approved, turns into walnut beverage finished product.
Walnut beverage have passed through TRANSIENT HIGH TEMPERATURE sterilization, quickly cool down it is filling, can reduce to greatest extent Walnut Milk drink
The heating degree of material, ensure its outstanding color and luster and flavor.
Embodiment 1：
S10, pretreatment：The selected walnut kernel 500g to shell is put into the NaOH solution that boil, concentration is 3% and soaked
3min, uses deionized water rinsing 3 times after pulling out, obtain barking walnut kernel；
S20, baking crush：It is 4%, Ran Houyong that walnut kernel after above-mentioned peeling is baked to water content under the conditions of 110 DEG C
It is 0.09mm that pulverizer, which is crushed to granularity, obtains the mixed slurry 420g of solids and grease composition；
S30, extraction enzymolysis：Into above-mentioned 420g mixed slurries plus 580g water mixes, and adds 270g pectases, cellulase
30g, 2h is extracted under the conditions of 55 DEG C, while stirred with 20r/min speed；
S40, enzyme deactivation centrifugation, defibrination filtering：Slurry 1.3Kg temperature after above-mentioned enzymolysis is increased to 100 DEG C, kept
15min inactivates pectase, cellulase, is then cooled to 40 DEG C, centrifuges 20min, rotating speed 5000r/min；It is clear to take out upper strata
Oil, remainder 1150g are transferred to defibrination in colloid mill, and gained slurries cross 100 eye mesh screens and carry out screenings separation, obtain walnut pulp
1000g；
S50, allocate homogeneous：Weigh after sucrose 96.7g, monoglyceride 1.6g, sucrose fatty ester 1.6g are well mixed plus go
Ionized water 477g dissolves, and adds the walnut pulp 1000g that step S40 is obtained while stirring, while add citric acid 1.6g, honey
32.2g, feed liquid is heated to 75 DEG C after mixing thoroughly, high-pressure homogeneous 2 times under 30MPa pressure conditions；
S60, sterilize, be filling：Feed liquid after above-mentioned homogeneous is used into ultra high temperature short time sterilization, condition is 136 DEG C, 10s, is moved
Go out filling, capping, drying after being rapidly cooled to 35 DEG C, i.e. vanning is put in storage after the assay was approved, turns into walnut beverage finished product.
Embodiment 2：
S10, pretreatment：The selected walnut kernel 1000g to shell is put into the NaOH solution that boil, concentration is 3% and soaked
5min is steeped, deionized water rinsing is used after pulling out 3 times, obtains barking walnut kernel；
S20, baking crush：It is 5%, Ran Houyong that walnut kernel after above-mentioned peeling is baked to water content under the conditions of 110 DEG C
It is 0.08mm that pulverizer, which is crushed to granularity, obtains the mixed slurry 920g of solids and grease composition；
S30, extraction enzymolysis：Into above-mentioned 920g mixed slurries plus 1.2Kg water mixes, and adds pectase 572.4g, fiber
Plain enzyme 63.6g extracts 4h under the conditions of 50 DEG C, while is stirred with 30r/min speed；
S40, enzyme deactivation centrifugation, defibrination filtering：Slurry 2.75Kg temperature after above-mentioned enzymolysis is increased to 80 DEG C, kept
20min inactivates pectase, cellulase, is then cooled to 30 DEG C, centrifuges 20min, rotating speed 5000r/min；It is clear to take out upper strata
Oil, remainder 2.35Kg are transferred to defibrination in colloid mill, and gained slurries cross 100 eye mesh screens and carry out screenings separation, obtain walnut
Starch 2Kg；
S50, allocate homogeneous：Weigh sucrose 235g, monoglyceride 4.4g, sucrose fatty ester 4.4g it is well mixed after plus go from
Sub- water 546.8g dissolvings, add the walnut pulp 2Kg that step S40 is obtained, while add citric acid 2.9g, honey while stirring
147g, feed liquid is heated to 75 DEG C after mixing thoroughly, high-pressure homogeneous 2 times under 30MPa pressure conditions；
S60, sterilize, be filling：Feed liquid after above-mentioned homogeneous is used into ultra high temperature short time sterilization, condition is 136 DEG C, 10s, is moved
Go out filling, capping, drying after being rapidly cooled to 50 DEG C, i.e. vanning is put in storage after the assay was approved, turns into walnut beverage finished product.
Embodiment 3：
S10, pretreatment：The selected walnut kernel 200g to shell is put into the NaOH solution that boil, concentration is 3% and soaked
4min, uses deionized water rinsing 3 times after pulling out, obtain barking walnut kernel；
S20, baking crush：It is 3%, Ran Houyong that walnut kernel after above-mentioned peeling is baked to water content under the conditions of 110 DEG C
It is 0.08mm that pulverizer, which is crushed to granularity, obtains the mixed slurry 180g of solids and grease composition；
S30, extraction enzymolysis：Into above-mentioned 180g mixed slurries plus 220g water mixes, and adds pectase 108g, cellulase
12g extracts 3h under the conditions of 50 DEG C, while is stirred with 20r/min speed；
S40, enzyme deactivation centrifugation, defibrination filtering：Slurry 520g temperature after above-mentioned enzymolysis is increased to 90 DEG C, keeps 18min
Pectase, cellulase are inactivated, are then cooled to 30 DEG C, centrifuges 20min, rotating speed 5000r/min；Upper strata edible vegetable oil is taken out, its
Remaining part divides 420g to be transferred to defibrination in colloid mill, and gained slurries cross 100 eye mesh screens and carry out screenings separation, obtain walnut pulp 400g；
S50, allocate homogeneous：Weigh after sucrose 35.9g, monoglyceride 1.3g, sucrose fatty ester 1.3g are well mixed plus go
Ionized water 52.3g dissolves, and adds the walnut pulp 400g that step S40 is obtained while stirring, while add citric acid 1.5g, honey
20.5g, feed liquid is heated to 75 DEG C after mixing thoroughly, high-pressure homogeneous 2 times under 30MPa pressure conditions；
S60, sterilize, be filling：Feed liquid after above-mentioned homogeneous is used into ultra high temperature short time sterilization, condition is 136 DEG C, 10s, is moved
Go out filling, capping, drying after being rapidly cooled to 40 DEG C, i.e. vanning is put in storage after the assay was approved, turns into walnut beverage finished product.
Walnut beverage subjective appreciation index：
10 color and lusters of the professional to Walnut Milk for having subjective appreciation experience, mouthfeel, structural states etc. are engaged to carry out comprehensive
Scoring is closed, standards of grading see the table below, and full marks are 75 points.Each evaluation index full marks 25 divides, and the scoring of each evaluation index takes 3 times and put down
Average, score summation are averaged.
Walnut beverage subjective appreciation standard
Product quality detection is carried out by above-mentioned standard to the walnut beverage prepared according to the embodiment of the present invention 1-3, as a result
It is as follows：
Organoleptic indicator：Color and luster：Color and luster is coordinated, close to milky；Organization factorses：Stable and uniform, there is a small amount of fat after being long placed in
Floating and protein precipitation, but remain to uniformity after shaking up；Flavour and smell：It is without exception with the distinctive fragrance of Walnut Milk
Smell；Impurity：The exogenous impurity being visible by naked eyes.>=70 points of scoring.
Physical and chemical index：Protein content >=2.5%, fat content >=3.0%.
Microbiological indicator：Total number of bacteria≤100CFU/mL, coliform≤3MPN/100mL, pathogenic bacteria (salmonella,
Shigella, staphylococcus aureus) without detection.
Shelf-life：Storage at normal temperature, 6 months shelf-lifves.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (4)
1. a kind of preparation technology of walnut beverage, it is characterised in that comprise the following steps：
S10, pretreatment：The selected walnut kernel to shell is put into the NaOH solution that boil, concentration is 3% and soaks 3-5min,
Deionized water rinsing is used after pulling out 3 times, obtain barking walnut kernel；
S20, baking crush：Walnut kernel after above-mentioned peeling is baked to water content less than 5% under the conditions of 110 DEG C, then uses powder
Broken machine is crushed to granularity and is less than 1.0mm, obtains the mixed slurry of solids and grease composition；
S30, extraction enzymolysis：Into above-mentioned mixed slurry plus water mixes, and adds a certain amount of cell wall polysaccharides hydrolase, in 50-
2-4h is extracted under the conditions of 55 DEG C, while is stirred with 20-30r/min speed；Wherein, to add the quality of the mixed slurry after water
Meter, 1g slurries, the quality of the cell wall polysaccharides hydrolase of addition is 0.3g；
S40, enzyme deactivation centrifugation, defibrination filtering：Slurry temperature after above-mentioned enzymolysis is increased to 80-100 DEG C, keeps 15-20min
Cell wall polysaccharides are hydrolyzed into enzyme-deactivating, are then cooled to 30-40 DEG C, centrifuge 20min, rotating speed 5000r/min；It is clear to take out upper strata
Oil, remainder are transferred to defibrination in colloid mill, and gained slurries cross 100 eye mesh screens and carry out screenings separation, obtain walnut pulp；
S50, allocate homogeneous：Weigh after the sucrose in the range of special ratios is well mixed with compound stabilizer plus deionization is water-soluble
Solution, the walnut pulp that step S40 is obtained, while citric acid, the honey added in the range of special ratios is added while stirring, after mixing thoroughly
Feed liquid is heated to 75 DEG C, high-pressure homogeneous 2 times under 30-45MPa pressure conditions；Wherein, in the feed liquid after allotment, by weight
Percentage calculates, cane sugar content 6% -8%, stable composition agent content 0.2% -0.5%, walnut pulp content 62% -78%,
Citric acid content 0.1% -0.3%, honey content content 2% -5%, remaining is water；
S60, sterilize, be filling：Feed liquid after above-mentioned homogeneous is used into high-temperature instantaneous sterilization, condition is 136 DEG C, 10s, is removed rapid
Filling after being cooled to 35-50 DEG C, capping, drying, i.e. vanning is put in storage after the assay was approved, turns into walnut beverage finished product.
2. the preparation technology of walnut beverage as claimed in claim 1, it is characterised in that cell membrane is more described in step S30
Glycosylhydrolase is that mass ratio is 9:1 pectase and cellulase.
3. the preparation technology of walnut beverage as claimed in claim 1, it is characterised in that after being allocated described in step S50
In feed liquid, count by weight percentage, cane sugar content 8%, stable composition agent content 0.3%, walnut pulp content 68%, citric acid
Content 0.1%, honey content content 5%, remaining is water.
4. the preparation technology of the walnut beverage as any one of claim 1-3, it is characterised in that institute in step S50
It is that mass ratio is 1 to state compound stabilizer:1 monoglyceride and sucrose fatty ester.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711243573.7A CN107771953A (en) | 2017-11-30 | 2017-11-30 | A kind of preparation technology of walnut beverage |
| PCT/CN2018/089105 WO2019104971A1 (en) | 2017-11-30 | 2018-05-30 | Process for preparing walnut milk beverage |
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| CN201711243573.7A CN107771953A (en) | 2017-11-30 | 2017-11-30 | A kind of preparation technology of walnut beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2019104971A1 (en) * | 2017-11-30 | 2019-06-06 | 深圳市聚尘科技有限公司 | Process for preparing walnut milk beverage |
| CN111718824A (en) * | 2020-06-14 | 2020-09-29 | 重庆达沃斯食品有限公司 | Formula and preparation method of functional compound beverage |
| CN114938820A (en) * | 2022-06-09 | 2022-08-26 | 河北养元智汇饮品股份有限公司 | Black tea walnut milk and preparation method thereof |
| CN115644250A (en) * | 2022-09-07 | 2023-01-31 | 河南光头娃食品科技有限公司 | Walnut beverage and preparation method thereof |
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| CN111567623A (en) * | 2020-07-06 | 2020-08-25 | 张冬花 | Walnut beverage with memory improving function and production method thereof |
| CN111838315A (en) * | 2020-07-15 | 2020-10-30 | 常熟理工学院 | Preparation method of barley seedling powder fermented milk-containing beverage |
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| CN114468058A (en) * | 2022-01-13 | 2022-05-13 | 河北养元智汇饮品股份有限公司 | Natural walnut milk and preparation method thereof |
| CN114698696A (en) * | 2022-03-28 | 2022-07-05 | 有料科技(无锡)有限公司 | Nut milk and preparation method thereof |
| CN114903087A (en) * | 2022-05-31 | 2022-08-16 | 河北养元智汇饮品股份有限公司 | Full-walnut sugar-free walnut milk and preparation method thereof |
| CN114885988A (en) * | 2022-06-01 | 2022-08-12 | 河北养元智汇饮品股份有限公司 | Fermented walnut milk and preparation method thereof |
| CN114847356A (en) * | 2022-06-10 | 2022-08-05 | 核磨坊饮品科技有限公司 | Preparation process of walnut peptide beverage |
| CN115989837B (en) * | 2022-12-02 | 2024-04-26 | 江南大学 | Preparation method of macadimia nut whole nut milk beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019104971A1 (en) * | 2017-11-30 | 2019-06-06 | 深圳市聚尘科技有限公司 | Process for preparing walnut milk beverage |
| CN111718824A (en) * | 2020-06-14 | 2020-09-29 | 重庆达沃斯食品有限公司 | Formula and preparation method of functional compound beverage |
| CN114938820A (en) * | 2022-06-09 | 2022-08-26 | 河北养元智汇饮品股份有限公司 | Black tea walnut milk and preparation method thereof |
| CN115644250A (en) * | 2022-09-07 | 2023-01-31 | 河南光头娃食品科技有限公司 | Walnut beverage and preparation method thereof |
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| WO2019104971A1 (en) | 2019-06-06 |
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