CN107960473A - A kind of beverage product of composition containing ginkgo fruit stone peach and preparation method thereof - Google Patents
A kind of beverage product of composition containing ginkgo fruit stone peach and preparation method thereof Download PDFInfo
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- CN107960473A CN107960473A CN201711182202.2A CN201711182202A CN107960473A CN 107960473 A CN107960473 A CN 107960473A CN 201711182202 A CN201711182202 A CN 201711182202A CN 107960473 A CN107960473 A CN 107960473A
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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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
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
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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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The invention discloses a kind of beverage product of composition containing ginkgo fruit stone peach and preparation method thereof, belong to drink manufacture field.The beverage product uses the raw material of following parts by weight：35 45 parts of ginkgo nut, 20 30 parts of walnut, 8 12 parts of milk, 57 parts of honey, 10 12 parts of white granulated sugar, 46 parts of Angelica sinensis, 35 parts of matrimony vine, 0.07 0.09 parts of alpha amylase, 0.04 0.06 parts of pectinesterase, 10 12 parts of salt, 0.03 0.05 parts of sodium carboxymethylcellulose, 0.1 0.3 parts of citric acid, 0.1 0.3 parts of vitamin C, 0.05 0.07 parts of sodium citrate, 0.04 0.06 parts of D arabo-ascorbic acids, 0.1 0.2 parts of vitamin E, 8 12 parts of sodium carbonate.The beverage product of the composition containing ginkgo fruit stone peach of the present invention, trace element and macroelement containing a variety of needed by human body, delicious taste, and there is brain tonic and intelligence development, ease constipation anticancer, warm lung kidney tonifying and prevention of cardiovascular disease, at the same also beautifying face and moistering lotion, eyeshield improving eyesight the effect of.
Description
Technical field
The present invention relates to drink manufacture field, more particularly to a kind of beverage product of composition containing ginkgo fruit stone peach and its preparation side
Method.
Background technology
Ginkgo is Ginkgoaceae, belongs to deciduous tree, ginkgo nut contains various nutrient elements, except starch, protein, fat, sugar
Outside class, also containing the trace element such as vitamin C, riboflavin, carrotene and calcium, phosphorus, iron, potassium, magnesium, also contain ginkgoic acid, white
Fruit phenol, five carbon polysaccharide, ginnol and flavonoids isoreactivity component, have beneficial lung qi, control cough and asthma, check with turbidity, reduce just, unobstructed blood
Manage, improve cerebral function and delay the elderly's brain aging etc. to act on.Walnut, also known as English walnut, Qiang peach, are juglandaceae plant, core
Containing abundant nutrient in peach kernel, per 15-20 containing protein grams of hectogram, 10 grams of carbohydrate, fat is more, and contains someone
The various trace elements such as calcium, phosphorus, iron and mineral matter necessary to body, and the multivitamin such as carrotene, riboflavin, can also be strong
Strong brain.In the present invention by cure enzymolysis, filtering homogeneous, mixing sterilizing and etc. nutrition in ginkgo nut and walnut
Component is effectively combined, and is improved its edible and economic value, is conducive to the absorption and digestion of human body.
The content of the invention
The technical problems to be solved by the invention are to be directed to prior art Shortcomings, there is provided a kind of composition containing ginkgo fruit stone peach
Beverage product and preparation method thereof, which is mainly digested by curing, filters homogeneous, mixing sterilizes and etc. so that
Active ingredient in each raw material is effectively utilised, and promotes assimilating for human body.
To achieve these goals, the present invention is using following technical scheme：
A kind of beverage product of composition containing ginkgo fruit stone peach, using the raw material of following parts by weight：35-45 parts of ginkgo nut, walnut
20-30 parts, 8-12 parts of milk, 5-7 parts of honey, 10-12 parts of white granulated sugar, 4-6 parts of Angelica sinensis, 3-5 parts of matrimony vine, alpha-amylase 0.07-
0.09 part, 0.04-0.06 parts of pectinesterase, 10-12 parts of salt, 0.03-0.05 parts of sodium carboxymethylcellulose, citric acid 0.1-
0.3 part, 0.1-0.3 parts of vitamin C, 0.05-0.07 parts of sodium citrate, 0.04-0.06 parts of D-araboascorbic acid, vitamin E
0.1-0.2 parts, 8-12 parts of sodium carbonate.
The preparation method of the beverage product of the composition containing ginkgo fruit stone peach, comprises the following steps：
(1) pretreatment of raw material：Walnut is put into scourer and is shelled, after the completion of shelling collect obtain walnut kernel and in
It is rinsed under 30-40 DEG C of flowing water, removes the subsidiary solid impurity in surface, be then placed in 70-80 DEG C of hot water and add
Sodium carbonate is stirred, and constant temperature maintains 30-40min, then pulls walnut kernel out and carries out clothing, goes after the completion of clothing to collect what is obtained
Walnut kernel is spare；Ginkgo nut is put into rinse bath and is cleaned under 40-50 DEG C of flowing water, it is miscellaneous to remove the subsidiary soil in surface
Matter, is put into 50-60 DEG C of thermostatted water after the completion of cleaning and adds salt and be stirred complete to dissolving, then adds pectin ester
Enzyme stirring 3-5min and constant temperature maintenance 60-90min, then pull ginkgo nut out and are cleaned under 35-45 DEG C of flowing water, remove fruit
The incidental impurity in epidermis face, is re-fed into peeling machine and peels, and is then transferred to removal ginkgo fruit stone in stoner, collects
The food containing gingko almond arrived；Angelica sinensis, matrimony vine are respectively fed to be crushed in pulverizer, then mixing, which is put into pipe magnetic separator, carries out magnetic
Eliminate miscellaneous, then obtained mixed-powder is placed in 45-60 DEG C of water and soaks 30-50min, then filtered, that collects is mixed
It is spare to close filter residue；
(2) curing enzymolysis：The walnut kernel obtained in step (1) is put into iron pan and carries out frying, temperature is during frying
100-120 DEG C, time 10-15min, it is put into after the completion of frying in colloidal abrasive machine and adds vitamin C and pure water progress
Defibrination, the addition of pure water are 3-5 times of walnut kernel parts by weight, and obtained slurries then are carried out cooking 10-12min,
Collect obtained walnut kernel slurries；The food containing gingko almond obtained in step (1) is put into the pure water that temperature is 50-60 DEG C, it is pure
The addition of water purification and food containing gingko almond weight ratio are 3-5:1-2, adds after alpha-amylase and citric acid be stirred 3-5min
Sealing and constant temperature maintenance 50-60min, then heat to 70-80 DEG C of constant temperature and maintain 20-30min, then be warming up to 90-100 DEG C of cooking
5-10min, filters to take to obtain food containing gingko almond filter residue after the completion of cooking, be then placed in colloidal abrasive machine and add D-araboascorbic acid
Carry out defibrination, the food containing gingko almond slurries collected after the completion of defibrination；The mixing filter residue obtained in step (1) is placed in constant temperature to do
It is dried in dry case, then adds in pure water and cooked, the addition of pure water is the 2-4 of mixing filter residue parts by weight
Times, brew time 40-50min, then filters and collects filtrate；
(3) homogeneous is filtered：The filtrate that milk, honey and step (2) obtain is mixed and heated to 60-70 DEG C, is subsequently placed in
Homogeneous is carried out in the homogenizer of 15-20MPa, is put into after the completion of homogeneous in the homogenizer of 3.5-5MPa and carries out second homogenate, then
Collect obtained mixed liquor；The walnut kernel slurries that step (2) obtains are put into the filter of 80-90 mesh and are filtered, are filtered
After collect filtrate, and be put into homogenizer and carry out homogeneous, pressure is 30-40MPa during homogeneous, the core collected after the completion of homogeneous
Peach kernel liquid；The food containing gingko almond slurries that step (2) obtains are put into centrifuge and centrifuge 10-15min, 60- is put into after the completion of centrifugation
Filtered in the filter of 80 mesh, then progress homogeneous 2-3 in the homogenizer for being 25-35MPa by obtained filtrate input pressure
Ginkgo nut liquid that is secondary, being collected after the completion of homogeneous；It is complete to dissolving that white granulated sugar is put into stirring in 65-75 DEG C of hot water, so
After be warming up to 80-90 DEG C, and add sodium carboxymethylcellulose, sodium citrate and vitamin E and be stirred, it is fully dissolved,
Then put into the filter of 100-120 mesh and filter, put into the homogenizer that pressure is 20-25MPa and carry out again after the completion of filtering
Homogeneous, the liquid collected after the completion of homogeneous；
(4) mixing sterilizing：All feed liquids that step (3) obtains are mixed in input constant volume cylinder and are stirred 30-40min,
Then mixed liquor is placed in the homogenizer of 25-30MPa and carries out homogeneous, be sent into high-temperature sterilization machine and go out after the completion of homogeneous
Bacterium；
(5) filter and package：The feed liquid for the sterilized processing that step (4) is obtained be placed in the filter of 120-140 mesh into
Row filtering, then carries out tinning, is placed in again after the completion of tinning in sterilization kettle and carries out re-pasteurization, and sterilization temperature is 110-120 DEG C,
Time is 15-20min, is then just packed, up to the beverage product of composition containing ginkgo fruit stone peach.
The brew temperatures of walnut slurries are 70-80 DEG C in the step (2).
The rotating speed of centrifuge is 1200-1500r/min when food containing gingko almond slurries are centrifuged in the step (3).
Temperature is 130-140 DEG C during sterilizing in the step (4), time 3-5s.
Compared with prior art, beneficial effects of the present invention：
(1) processing such as curing enzymolysis, filtering homogeneous, mixing sterilizing have been carried out in the present invention to raw material, wherein curing enzymolysis
Harmful substance contained in raw material can be removed, makes the effective dissolution of the nutritional ingredient in raw material, strengthens the food of each active ingredient
With value, human body is set to be more easy to digest and assimilate, while the Angelica sinensis of addition, matrimony vine have the function that ease constipation, enrich blood, give protection against cancer, is anti-aging,
Contribute to the health of human body.
(2) beverage product of composition containing ginkgo fruit stone peach of the invention, the trace element containing a variety of needed by human body and constant member
Element, delicious taste, and there is brain tonic and intelligence development, ease constipation anticancer, warm lung kidney tonifying and prevention of cardiovascular disease, while also have U.S.
The effect of holding beauty treatment, eyeshield improving eyesight.
Embodiment
Below by embodiment, technical scheme is described in further detail.
Embodiment 1
A kind of beverage product of composition containing ginkgo fruit stone peach, using the raw material of following parts by weight：35 parts of ginkgo nut, walnut 20
Part, 8 parts of milk, 5 parts of honey, 10 parts of white granulated sugar, 4 parts of Angelica sinensis, 3 parts of matrimony vine, 0.07 part of alpha-amylase, 0.04 part of pectinesterase,
10 parts of salt, 0.03 part of sodium carboxymethylcellulose, 0.1 part of citric acid, 0.1 part of vitamin C, 0.05 part of sodium citrate, D- are different anti-
0.04 part of bad hematic acid, 0.1 part of vitamin E, 8 parts of sodium carbonate.
The preparation method of the beverage product of the composition containing ginkgo fruit stone peach, comprises the following steps：
(1) pretreatment of raw material：Walnut is put into scourer and is shelled, after the completion of shelling collect obtain walnut kernel and in
It is rinsed under 30 DEG C of flowing water, removes the subsidiary solid impurity in surface, be then placed in 70 DEG C of hot water and add sodium carbonate
It is stirred, constant temperature maintains 30min, then pulls walnut kernel out and carries out clothing, goes after the completion of clothing the walnut kernel collected standby
With；Ginkgo nut is put into rinse bath and is cleaned under 40 DEG C of flowing water, removes the subsidiary soil impurity in surface, cleaning is completed
It is put into afterwards in 50 DEG C of thermostatted water and adds salt and be stirred to dissolving completely, it is simultaneously permanent then adds pectinesterase stirring 3min
Temperature maintains 60min, then pulls ginkgo nut out and is cleaned under 35 DEG C of flowing water, removes the impurity of pericarp adhering on surface band, then
It is sent into peeling machine and peels, is then transferred to removal ginkgo fruit stone, the food containing gingko almond collected in stoner；Ought
Return, matrimony vine is respectively fed to be crushed in pulverizer, then mixing is put into pipe magnetic separator and carries out magnetization removal of impurities, then mixed by what is obtained
Close powder and be placed in 45 DEG C of water and soak 30min, then filter, the mixing filter residue collected is spare；
(2) curing enzymolysis：The walnut kernel obtained in step (1) is put into iron pan and carries out frying, temperature is 100 during frying
DEG C, time 10min, is put into colloidal abrasive machine after the completion of frying and adds vitamin C and pure water progress defibrination, pure water
Addition be 3 times of walnut kernel parts by weight, then obtained slurries are cooked, temperature is 70 DEG C during cooking, the time
For 10min, the walnut kernel slurries collected；The food containing gingko almond obtained in step (1) is put into the pure water that temperature is 50 DEG C
In, addition and the food containing gingko almond weight ratio of pure water are 3:1, add alpha-amylase and citric acid be stirred it is close after 3min
Envelope and constant temperature maintenance 50min, then heat to 70 DEG C of constant temperature and maintain 20min, then are warming up to 90 DEG C of cooking 5min, after the completion of cooking
Food containing gingko almond filter residue is filtered to take to obtain, is then placed in colloidal abrasive machine and adds D-araboascorbic acid progress defibrination, defibrination is completed
The food containing gingko almond slurries collected afterwards；The mixing filter residue obtained in step (1) is placed in thermostatic drying chamber and is dried, so
Adding in pure water and cooked afterwards, the addition of pure water is 2 times, brew time 40min of mixing filter residue parts by weight,
Then filter and collect filtrate；
(3) homogeneous is filtered：The filtrate that milk, honey and step (2) obtain is mixed and heated to 60 DEG C, is subsequently placed in
Homogeneous is carried out in the homogenizer of 15MPa, is put into after the completion of homogeneous in the homogenizer of 3.5MPa and carries out second homogenate, then collected
The mixed liquor arrived；The walnut kernel slurries that step (2) obtains are put into the filter of 80 mesh and are filtered, filter is collected after filtering
Liquid, and be put into homogenizer and carry out homogeneous, pressure is 30MPa during homogeneous, the walnut kernel liquid collected after the completion of homogeneous；Will step
Suddenly the food containing gingko almond slurries that (2) obtain are put into the centrifuge that rotating speed is 1200r/min and centrifuge 10min, are put into after the completion of centrifugation
Filtered in the filter of 60 mesh, then progress homogeneous 2 times in the homogenizer for being 25MPa by obtained filtrate input pressure,
The ginkgo nut liquid collected after the completion of matter；White granulated sugar is put into stirring in 65 DEG C of hot water, to dissolving completely, to then heat to
80 DEG C, and add sodium carboxymethylcellulose, sodium citrate and vitamin E and be stirred, it is fully dissolved, then put into 100
Filtered in purpose filter, put into again after the completion of filtering in the homogenizer that pressure is 20MPa and carry out homogeneous, collected after the completion of homogeneous
Obtained liquid；
(4) mixing sterilizing：All feed liquids that step (3) obtains are mixed in input constant volume cylinder and are stirred 30min, then
Mixed liquor is placed in the homogenizer of 25MPa and carries out homogeneous, be sent into high-temperature sterilization machine and sterilize after the completion of homogeneous, sterilize
Shi Wendu is 130 DEG C, time 3s；
(5) filter and package：The feed liquid for the sterilized processing that step (4) is obtained, which is placed in the filter of 120 mesh, to be carried out
Filter, then carries out tinning, is placed in again after the completion of tinning in sterilization kettle and carries out re-pasteurization, and sterilization temperature is 110 DEG C, and the time is
15min, is then just packed, up to the beverage product of composition containing ginkgo fruit stone peach.
Take the beverage product of composition containing ginkgo fruit stone peach obtained by above-described embodiment to carry out the detection of nutritional ingredient, as a result for：Energy
3%th, protein 3%, fat 4%, carbohydrate 2%, sodium 4%, calcium 8%.
Embodiment 2
A kind of beverage product of composition containing ginkgo fruit stone peach, using the raw material of following parts by weight：40 parts of ginkgo nut, walnut 25
Part, 10 parts of milk, 6 parts of honey, 11 parts of white granulated sugar, 5 parts of Angelica sinensis, 4 parts of matrimony vine, 0.08 part of alpha-amylase, 0.05 part of pectinesterase,
11 parts of salt, 0.04 part of sodium carboxymethylcellulose, 0.2 part of citric acid, 0.2 part of vitamin C, 0.06 part of sodium citrate, D- are different anti-
0.05 part of bad hematic acid, 0.15 part of vitamin E, 10 parts of sodium carbonate.
The preparation method of the beverage product of the composition containing ginkgo fruit stone peach, comprises the following steps：
(1) pretreatment of raw material：Walnut is put into scourer and is shelled, after the completion of shelling collect obtain walnut kernel and in
It is rinsed under 35 DEG C of flowing water, removes the subsidiary solid impurity in surface, be then placed in 75 DEG C of hot water and add sodium carbonate
It is stirred, constant temperature maintains 35min, then pulls walnut kernel out and carries out clothing, goes after the completion of clothing the walnut kernel collected standby
With；Ginkgo nut is put into rinse bath and is cleaned under 45 DEG C of flowing water, removes the subsidiary soil impurity in surface, cleaning is completed
It is put into afterwards in 55 DEG C of thermostatted water and adds salt and be stirred to dissolving completely, it is simultaneously permanent then adds pectinesterase stirring 4min
Temperature maintains 75min, then pulls ginkgo nut out and is cleaned under 40 DEG C of flowing water, removes the impurity of pericarp adhering on surface band, then
It is sent into peeling machine and peels, is then transferred to removal ginkgo fruit stone, the food containing gingko almond collected in stoner；Ought
Return, matrimony vine is respectively fed to be crushed in pulverizer, then mixing is put into pipe magnetic separator and carries out magnetization removal of impurities, then mixed by what is obtained
Close powder and be placed in 50 DEG C of water and soak 40min, then filter, the mixing filter residue collected is spare；
(2) curing enzymolysis：The walnut kernel obtained in step (1) is put into iron pan and carries out frying, temperature is 110 during frying
DEG C, time 12min, is put into colloidal abrasive machine after the completion of frying and adds vitamin C and pure water progress defibrination, pure water
Addition be 4 times of walnut kernel parts by weight, then obtained slurries are cooked, temperature is 75 DEG C during cooking, the time
For 11min, the walnut kernel slurries collected；The food containing gingko almond obtained in step (1) is put into the pure water that temperature is 55 DEG C
In, addition and the food containing gingko almond weight ratio of pure water are 4:1, add alpha-amylase and citric acid be stirred it is close after 4min
Envelope and constant temperature maintenance 55min, then heat to 75 DEG C of constant temperature and maintain 25min, then are warming up to 95 DEG C of cooking 7min, after the completion of cooking
Food containing gingko almond filter residue is filtered to take to obtain, is then placed in colloidal abrasive machine and adds D-araboascorbic acid progress defibrination, defibrination is completed
The food containing gingko almond slurries collected afterwards；The mixing filter residue obtained in step (1) is placed in thermostatic drying chamber and is dried, so
Adding in pure water and cooked afterwards, the addition of pure water is 3 times, brew time 45min of mixing filter residue parts by weight,
Then filter and collect filtrate；
(3) homogeneous is filtered：The filtrate that milk, honey and step (2) obtain is mixed and heated to 65 DEG C, is subsequently placed in
Homogeneous is carried out in the homogenizer of 17.5MPa, is put into after the completion of homogeneous in the homogenizer of 4.3MPa and carries out second homogenate, then collected
Obtained mixed liquor；The walnut kernel slurries that step (2) obtains are put into the filter of 85 mesh and are filtered, filter is collected after filtering
Liquid, and be put into homogenizer and carry out homogeneous, pressure is 35MPa during homogeneous, the walnut kernel liquid collected after the completion of homogeneous；Will step
Suddenly the food containing gingko almond slurries that (2) obtain are put into the centrifuge that rotating speed is 1350r/min and centrifuge 12min, are put into after the completion of centrifugation
Filtered in the filter of 70 mesh, then progress homogeneous 2 times in the homogenizer for being 30MPa by obtained filtrate input pressure,
The ginkgo nut liquid collected after the completion of matter；White granulated sugar is put into stirring in 65-75 DEG C of hot water, to dissolving completely, then to heat up
To 85 DEG C, and add sodium carboxymethylcellulose, sodium citrate and vitamin E and be stirred, it is fully dissolved, then put into
Filtered in the filter of 120 mesh, put into again after the completion of filtering in the homogenizer that pressure is 23MPa and carry out homogeneous, after the completion of homogeneous
Collect obtained liquid；
(4) mixing sterilizing：All feed liquids that step (3) obtains are mixed in input constant volume cylinder and are stirred 35min, then
Mixed liquor is placed in the homogenizer of 27MPa and carries out homogeneous, be sent into high-temperature sterilization machine and sterilize after the completion of homogeneous, sterilize
Shi Wendu is 135 DEG C, time 4s；
(5) filter and package：The feed liquid for the sterilized processing that step (4) is obtained, which is placed in the filter of 120 mesh, to be carried out
Filter, then carries out tinning, is placed in again after the completion of tinning in sterilization kettle and carries out re-pasteurization, and sterilization temperature is 115 DEG C, and the time is
17min, is then just packed, up to the beverage product of composition containing ginkgo fruit stone peach.
Take the beverage product of composition containing ginkgo fruit stone peach obtained by above-described embodiment to carry out the detection of nutritional ingredient, as a result for：Energy
2%th, protein 3%, fat 3%, carbohydrate 2%, sodium 3%, calcium 6%.
Embodiment 3
A kind of beverage product of composition containing ginkgo fruit stone peach, using the raw material of following parts by weight：45 parts of ginkgo nut, walnut 30
Part, 12 parts of milk, 7 parts of honey, 12 parts of white granulated sugar, 6 parts of Angelica sinensis, 5 parts of matrimony vine, 0.09 part of alpha-amylase, 0.06 part of pectinesterase,
12 parts of salt, 0.05 part of sodium carboxymethylcellulose, 0.3 part of citric acid, 0.3 part of vitamin C, 0.07 part of sodium citrate, D- are different anti-
0.06 part of bad hematic acid, 0.2 part of vitamin E, 12 parts of sodium carbonate.
The preparation method of the beverage product of the composition containing ginkgo fruit stone peach, comprises the following steps：
(1) pretreatment of raw material：Walnut is put into scourer and is shelled, after the completion of shelling collect obtain walnut kernel and in
It is rinsed under 40 DEG C of flowing water, removes the subsidiary solid impurity in surface, be then placed in 80 DEG C of hot water and add sodium carbonate
It is stirred, constant temperature maintains 40min, then pulls walnut kernel out and carries out clothing, goes after the completion of clothing the walnut kernel collected standby
With；Ginkgo nut is put into rinse bath and is cleaned under 50 DEG C of flowing water, removes the subsidiary soil impurity in surface, cleaning is completed
It is put into afterwards in 60 DEG C of thermostatted water and adds salt and be stirred to dissolving completely, it is simultaneously permanent then adds pectinesterase stirring 5min
Temperature maintains 90min, then pulls ginkgo nut out and is cleaned under 45 DEG C of flowing water, removes the impurity of pericarp adhering on surface band, then
It is sent into peeling machine and peels, is then transferred to removal ginkgo fruit stone, the food containing gingko almond collected in stoner；Ought
Return, matrimony vine is respectively fed to be crushed in pulverizer, then mixing is put into pipe magnetic separator and carries out magnetization removal of impurities, then mixed by what is obtained
Close powder and be placed in 60 DEG C of water and soak 50min, then filter, the mixing filter residue collected is spare；
(2) curing enzymolysis：The walnut kernel obtained in step (1) is put into iron pan and carries out frying, temperature is 120 during frying
DEG C, time 15min, is put into colloidal abrasive machine after the completion of frying and adds vitamin C and pure water progress defibrination, pure water
Addition be 5 times of walnut kernel parts by weight, then obtained slurries are cooked, temperature is 80 DEG C during cooking, the time
For 12min, the walnut kernel slurries collected；The food containing gingko almond obtained in step (1) is put into the pure water that temperature is 60 DEG C
In, addition and the food containing gingko almond weight ratio of pure water are 5:2, add alpha-amylase and citric acid be stirred it is close after 5min
Envelope and constant temperature maintenance 60min, then heat to 80 DEG C of constant temperature and maintain 30min, then are warming up to 100 DEG C of cooking 10min, cook and complete
After filter to take to obtain food containing gingko almond filter residue, be then placed in colloidal abrasive machine and add D-araboascorbic acid and carry out defibrination, defibrination is complete
Into the rear food containing gingko almond slurries collected and obtained；The mixing filter residue obtained in step (1) is placed in thermostatic drying chamber and is dried,
Then add in pure water and cooked, to mix 4 times of filter residue parts by weight, brew time is the addition of pure water
50min, then filters and collects filtrate；
(3) homogeneous is filtered：The filtrate that milk, honey and step (2) obtain is mixed and heated to 70 DEG C, is subsequently placed in
Homogeneous is carried out in the homogenizer of 20MPa, is put into after the completion of homogeneous in the homogenizer of 5MPa and carries out second homogenate, then collects and obtains
Mixed liquor；The walnut kernel slurries that step (2) obtains are put into the filter of 90 mesh and are filtered, filtering and collecting filter liquid,
And be put into homogenizer and carry out homogeneous, pressure is 40MPa during homogeneous, the walnut kernel liquid collected after the completion of homogeneous；By step
(2) the food containing gingko almond slurries obtained are put into the centrifuge that rotating speed is 1500r/min and centrifuge 15min, and 80 are put into after the completion of centrifugation
Filtered in purpose filter, then progress homogeneous 3 times in the homogenizer for being 35MPa by obtained filtrate input pressure, homogeneous
After the completion of the ginkgo nut liquid collected；White granulated sugar is put into stirring in 75 DEG C of hot water and, to dissolving completely, then heats to 90
DEG C, and add sodium carboxymethylcellulose, sodium citrate and vitamin E and be stirred, it is fully dissolved, then put into 120 mesh
Filter in filter, put into again after the completion of filtering pressure be 25MPa homogenizer in carry out homogeneous, collected after the completion of homogeneous
The liquid arrived；
(4) mixing sterilizing：All feed liquids that step (3) obtains are mixed in input constant volume cylinder and are stirred 40min, then
Mixed liquor is placed in the homogenizer of 30MPa and carries out homogeneous, be sent into high-temperature sterilization machine and sterilize after the completion of homogeneous, sterilize
Shi Wendu is 140 DEG C, time 5s；
(5) filter and package：The feed liquid for the sterilized processing that step (4) is obtained, which is placed in the filter of 140 mesh, to be carried out
Filter, then carries out tinning, is placed in again after the completion of tinning in sterilization kettle and carries out re-pasteurization, and sterilization temperature is 120 DEG C, and the time is
20min, is then just packed, up to the beverage product of composition containing ginkgo fruit stone peach.
Take the beverage product of composition containing ginkgo fruit stone peach obtained by above-described embodiment to carry out the detection of nutritional ingredient, as a result for：Energy
2%th, protein 2%, fat 3%, carbohydrate 5%, sodium 3%, calcium 5%.
It is last it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and non-limiting technical side
Case, it will be understood by those of ordinary skill in the art that, those to technical scheme technical scheme is modified or replaced equivalently, and
The objective and scope of the technical program are not departed from, should all be covered among scope of the presently claimed invention.
Claims (5)
- A kind of 1. beverage product of composition containing ginkgo fruit stone peach, it is characterised in that：Using the raw material of following parts by weight：Ginkgo nut 35- 45 parts, 20-30 parts of walnut, 8-12 parts of milk, 5-7 parts of honey, 10-12 parts of white granulated sugar, 4-6 parts of Angelica sinensis, 3-5 parts of matrimony vine, α-shallow lake 0.07-0.09 parts of powder enzyme, 0.04-0.06 parts of pectinesterase, 10-12 parts of salt, 0.03-0.05 parts of sodium carboxymethylcellulose, lemon 0.1-0.3 parts of lemon acid, 0.1-0.3 parts of vitamin C, 0.05-0.07 parts of sodium citrate, 0.04-0.06 parts of D-araboascorbic acid, dimension Raw E0.1-0.2 parts of element, 8-12 parts of sodium carbonate.
- A kind of 2. preparation method of the beverage product of composition containing ginkgo fruit stone peach as claimed in claim 1, it is characterised in that including Step is as follows：(1) pretreatment of raw material：Walnut is put into scourer and is shelled, is collected after the completion of shelling and obtains walnut kernel and in 30- It is rinsed under 40 DEG C of flowing water, removes the subsidiary solid impurity in surface, be then placed in 70-80 DEG C of hot water and add carbonic acid Sodium is stirred, and constant temperature maintains 30-40min, then pulls walnut kernel out and carries out clothing, removes after the completion of clothing the walnut collected Benevolence is spare；Ginkgo nut is put into rinse bath and is cleaned under 40-50 DEG C of flowing water, removes the subsidiary soil impurity in surface, It is put into after the completion of cleaning in 50-60 DEG C of thermostatted water and adds salt and be stirred to dissolving completely, then adds pectinesterase Stir 3-5min and constant temperature maintains 60-90min, then pull ginkgo nut out and cleaned under 35-45 DEG C of flowing water, remove pericarp The impurity of adhering on surface band, is re-fed into peeling machine and peels, and is then transferred to removal ginkgo fruit stone, collection in stoner and obtains Food containing gingko almond；Angelica sinensis, matrimony vine are respectively fed to be crushed in pulverizer, then mixing, which is put into pipe magnetic separator, is magnetized Removal of impurities, then obtained mixed-powder is placed in 45-60 DEG C of water and soaks 30-50min, then filter, the mixing collected Filter residue is spare；(2) curing enzymolysis：The walnut kernel obtained in step (1) is put into iron pan and carries out frying, temperature is 100-120 during frying DEG C, time 10-15min, is put into colloidal abrasive machine after the completion of frying and adds vitamin C and pure water progress defibrination, pure The addition of water purification is 3-5 times of walnut kernel parts by weight, obtained slurries then is carried out cooking 10-12min, collection obtains Walnut kernel slurries；The food containing gingko almond obtained in step (1) is put into the pure water that temperature is 50-60 DEG C, pure water adds It is 3-5 to enter amount with food containing gingko almond weight ratio:1-2, adds alpha-amylase and citric acid is stirred sealing and perseverance after 3-5min Temperature maintains 50-60min, then heats to 70-80 DEG C of constant temperature and maintains 20-30min, then is warming up to 90-100 DEG C of cooking 5-10min, Food containing gingko almond filter residue is filtered to take to obtain after the completion of cooking, is then placed in colloidal abrasive machine and adds D-araboascorbic acid and ground Starch, the food containing gingko almond slurries collected after the completion of defibrination；The mixing filter residue obtained in step (1) is placed in thermostatic drying chamber It is dried, then adds in pure water and cooked, the addition of pure water is 2-4 times of mixing filter residue parts by weight, is boiled Time processed is 40-50min, then filters and collects filtrate；(3) homogeneous is filtered：The filtrate that milk, honey and step (2) obtain is mixed and heated to 60-70 DEG C, is subsequently placed in 15- Homogeneous is carried out in the homogenizer of 20MPa, is put into after the completion of homogeneous in the homogenizer of 3.5-5MPa and carries out second homogenate, then collected Obtained mixed liquor；The walnut kernel slurries that step (2) obtains are put into the filter of 80-90 mesh and are filtered, are received after filtering Collect filtrate, and be put into homogenizer and carry out homogeneous, pressure is 30-40MPa during homogeneous, the walnut kernel collected after the completion of homogeneous Liquid；The food containing gingko almond slurries that step (2) obtains are put into centrifuge and centrifuge 10-15min, 60-80 mesh is put into after the completion of centrifugation Filter in filtered, then homogeneous 2-3 times will be carried out in homogenizer that obtained filtrate input pressure is 25-35MPa, The ginkgo nut liquid collected after the completion of matter；White granulated sugar is put into stirring in 65-75 DEG C of hot water, to dissolving completely, then to heat up To 80-90 DEG C, and add sodium carboxymethylcellulose, sodium citrate and vitamin E and be stirred, it is fully dissolved, then throw Enter and filtered in the filter of 100-120 mesh, put into again after the completion of filtering in the homogenizer that pressure is 20-25MPa and carry out homogeneous, The liquid collected after the completion of matter；(4) mixing sterilizing：All feed liquids that step (3) obtains are mixed in input constant volume cylinder and are stirred 30-40min, then Mixed liquor is placed in the homogenizer of 25-30MPa and carries out homogeneous, be sent into high-temperature sterilization machine and sterilize after the completion of homogeneous；(5) filter and package：The feed liquid for the sterilized processing that step (4) is obtained, which is placed in the filter of 120-140 mesh, to be carried out Filter, then carries out tinning, is placed in again after the completion of tinning in sterilization kettle and carries out re-pasteurization, and sterilization temperature is 110-120 DEG C, the time For 15-20min, then just packed, up to the beverage product of composition containing ginkgo fruit stone peach.
- A kind of 3. preparation method of the beverage product of composition containing ginkgo fruit stone peach as claimed in claim 2, it is characterised in that：The step Suddenly the brew temperatures of walnut slurries are 70-80 DEG C in (2).
- A kind of 4. preparation method of the beverage product of composition containing ginkgo fruit stone peach as claimed in claim 2, it is characterised in that：The step Suddenly the rotating speed of centrifuge is 1200-1500r/min when food containing gingko almond slurries are centrifuged in (3).
- A kind of 5. preparation method of the beverage product of composition containing ginkgo fruit stone peach as claimed in claim 2, it is characterised in that：The step Suddenly temperature is 130-140 DEG C during sterilizing in (4), time 3-5s.
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Cited By (1)
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| CN112753925A (en) * | 2021-01-27 | 2021-05-07 | 昆明生物制造研究院有限公司 | Preparation method of walnut kernel skin solid beverage |
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