CN108056173A - A kind of walnut composite beverage and preparation method thereof - Google Patents

A kind of walnut composite beverage and preparation method thereof Download PDF

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Publication number
CN108056173A
CN108056173A CN201711405373.7A CN201711405373A CN108056173A CN 108056173 A CN108056173 A CN 108056173A CN 201711405373 A CN201711405373 A CN 201711405373A CN 108056173 A CN108056173 A CN 108056173A
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walnut
juice
beverage
water
compound beverage
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宋丽军
张丽
夷娜
黄英
姜雷
侯旭杰
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Tarim University
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Tarim University
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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
    • 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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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a kind of walnut composite beverages and preparation method thereof, are related to food processing technology field.The walnut composite beverage of the present invention is made of the component of following mass percent：Walnut slurry 20% 40%, extraction juice 2% 12%, citric acid 0.01% 0.03%, xanthans 0.02% 0.08%, sodium carboxymethylcellulose 0.05% 0.15%, sodium alginate 0.05% 0.15%, monoglyceride 0.05% 0.15%, salt 0 0.40%, remaining is drinking water；Wherein, the extraction juice is jujube juice, rose-juice or snow chrysanthemum spend juice.The present invention rationally make use of Xinjiang characteristic agricultural resource, and the walnut composite beverage taste of preparation is soft pure, and structural state is good, full of nutrition, is a kind of pure natural composite health care beverage suitable for people of all ages, has a vast market prospect.

Description

Walnut compound beverage and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to a walnut compound beverage and a preparation method thereof.
Background
Walnut, a highly nutritious product, is also known as walnut and walnut, a plant of the family juglandaceae. 86% of fat in walnut kernel is unsaturated fatty acid, walnut kernel is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, and also contains fiber, phosphorus, nicotinic acid, iron, vitamin B2 and pantothenic acid. Every 50g of walnut contains 3.6% of water, 7.2g of protein, 31g of fat and 9.2g of carbohydrate. And contains various trace elements and mineral substances such as calcium, phosphorus, iron and the like which are necessary for human bodies, and various vitamins such as carotene, riboflavin and the like. Is beneficial to human body and can strengthen brain. Is one of nut foods which are deeply favored by common people. The walnuts in Aksu area of Xinjiang have the characteristics of large size, thin shell and high oil content, particularly the large size walnuts shaped like bergamot pears, the oil walnuts with high oil content and the exposed-kernel paper-skin walnuts which are broken after being pinched, and any kind of walnuts are very mellow and delicious. Walnut is the main commercial crop of aksuo, and aksuo has the reputation of "the country of walnut". The pecans of Aksu can be harvested in the next year after the seeds are planted, and the pecans are special and fragrant. The Aksu walnut has large planting area, high yield and rich nutritive value, and is an ideal raw material for preparing walnut beverage.
Fructus Jujubae, also known as Zizyphi fructus. Is characterized by very high vitamin content. The red dates are temperate zone crops and have strong adaptability. The red dates are rich in nutrition, the fresh dates contain 20-36% of sugar, the dry dates contain 55-80% of sugar, and the red dates have high heat. The content of vitamin C in fruits is named as the top cogongrass, the content of each hundred grams of the fruits reaches 0.1-0.6 g, which is about 100 times higher than that of apples and peaches, and the content of vitamin P is also the crown of the fruits. Each 100g of fresh jujube contains 1.2g of protein, and is also almost the crown of fresh fruit. The heat production of the dry red dates is extremely high, the heat production per hundred grams of red dates is about 1200-1300 kilojoules, is close to that of raisins, and the contents of protein, calcium, phosphorus, riboflavin and nicotinic acid are higher than those of the raisins. Due to unique geographical climate, the produced dry ash jujube is the hanging dry jujube naturally dried on the tree, and has the characteristics of thin skin, thick flesh, dense texture, bright color, high sugar content, soft taste, pure fragrance and sweetness. Particularly, the Aksu experimental forest farm takes the development of the jujube industry as the leading industry, and the Aksu red jujubes are different from the army due to the unique natural condition. The area of red dates is 150 mu of a thousand, the Aksu has more types of the red dates from 8 months to 10 months, and various red dates comprise round crisp dates, Hui dates, Zanhuang dates and Jun dates. Therefore, the Aksu red dates have large planting area, high yield and rich nutritional value and are ideal raw materials for preparing red date beverages.
The common milk beverage comprises walnut peanut beverage or red date peanut beverage and the like, and the nutritional ingredients, the taste and the aroma of the milk beverage are still to be improved.
Disclosure of Invention
In view of this, the embodiment of the invention provides a walnut compound beverage and a preparation method thereof, and mainly aims to solve the problems that the walnut compound beverage is low in nutritional ingredients and low in taste and aroma and needs to be developed.
In order to achieve the purpose, the invention mainly provides the following technical scheme:
on one hand, the embodiment of the invention provides a walnut compound beverage, which comprises the following components in percentage by mass:
20 to 40 percent of walnut pulp, 2 to 12 percent of extract juice, 0.01 to 0.03 percent of citric acid, 0.02 to 0.08 percent of xanthan gum, 0.05 to 0.15 percent of sodium carboxymethylcellulose, 0.05 to 0.15 percent of sodium alginate, 0.05 to 0.15 percent of monoglyceride, 0 to 0.40 percent of salt and the balance of drinking water; wherein the extract juice is fructus Jujubae juice, flos Rosae Rugosae juice or flos Chrysanthemi juice.
Preferably, the walnuts and the red dates are both produced from Aksu Xinjiang; the walnut slurry is obtained by pulping walnut kernels and water;
when the extracted juice is the red date juice, the weight ratio of the walnut kernel to the water is 1:3, the walnut slurry is 20-40%, and the red date juice is 8-12%;
when the extracted juice is rose juice, the weight ratio of walnut kernel to water is 1:10, the walnut slurry is 20-40%, the rose juice is 2-3%, and the salt is 0.20-0.40%;
when the extracted juice is the snow chrysanthemum juice, the weight ratio of the walnut kernel to the water is 1:10, the walnut pulp is 20-40%, the snow chrysanthemum juice is 2-3%, and the salt is 0.30-0.50%.
Preferably, the physical and chemical indexes of the walnut compound beverage are as follows: 1.852-1.979 g protein per 100mL of the beverage, with a nutrient reference value of 1.7198%;
0.842g-1.000g fat per 100mL of said beverage, with a nutrient reference value of about 1.0000%;
the total sugar content of the beverage is 4.52-6.43% by mass percentage;
the solid content in the beverage is 4.25-7.64 g/L;
the pH value of the beverage is 5.5-6.5.
In another aspect, the embodiment of the invention provides a preparation method of the walnut compound beverage, which comprises the following steps: preparing raw materials according to a formula of the compound beverage; mixing and blending the raw materials, and then sterilizing to obtain the walnut compound beverage; wherein, when the extracted juice is red date juice, the red date and walnut compound beverage is prepared; when the extracted juice is rose juice, preparing the rose and walnut compound beverage; when the extracted juice is the snow chrysanthemum juice, the snow chrysanthemum walnut compound beverage is prepared.
Preferably, the preparation method of the walnut slurry comprises the following steps: selecting high-quality walnuts, carrying out shelling and peeling treatment, putting the treated walnut kernels into an oven to bake out fragrance, pulping the walnut kernels with water, and filtering by adopting 8 layers of gauze to obtain filtrate, namely the walnut pulp; wherein the high-quality walnut is walnut kernel which is full, dry, fresh, free of mildew and deterioration and complete in particle;
the peeling process comprises the following steps: soaking the walnut kernels in water at the temperature of 90-100 ℃, adding 0.10% of baking soda by mass into the water, soaking and stirring for 4 hours, and then peeling off brown capsule coats to obtain peeled walnut kernels;
the baking process comprises the following steps: putting peeled walnut kernel into a drying oven with the temperature of 120 ℃, and baking for 10min to give out fragrance;
the pulping process comprises the following steps: mixing the baked walnut kernels with water in a ratio of 1:3, pulping in a pulping machine with the water temperature of 80 ℃ to obtain coarse pulp, filtering the coarse pulp for the first time, and mixing the filter residue and water for the first time in a ratio of 1:1, mixing and pulping, and collecting primary filtrate and secondary filtrate to obtain the walnut pulp.
Preferably, the preparation method of the red date juice comprises the following steps: selecting high-quality red dates, crushing the red dates, putting the crushed red dates into an oven to bake out fragrance, leaching the red dates with water, filtering the red dates with 8 layers of gauze after the red dates are placed, and collecting filtrate, namely the red date juice; wherein the high-quality red dates are dry red dates which are complete in appearance, full in particles, attractive in color and luster, free of insect damage and free of mildew and deterioration on the surfaces;
the baking process comprises the following steps: baking in an oven at 60-80 deg.C for 30-60min until the fructus Jujubae gives off burnt fragrance;
the leaching process comprises the following steps: mixing the red dates and water according to a material-liquid ratio of 1:10, carrying out heat preservation extraction for 1h at the temperature of 100 ℃, standing the red date juice for 3h after the extraction is finished, carrying out primary filtration, carrying out secondary filtration on secondary filter residues, collecting and mixing the two filtrates to obtain the red date juice.
Preferably, the preparation process of the rose juice comprises the following steps: leaching flos Rosae Rugosae and water at a weight ratio of 1:10 at 100 deg.C for 10min, and filtering to obtain clear flos Rosae Rugosae juice;
the preparation process of the snow chrysanthemum juice comprises the following steps: mixing the snow chrysanthemum with water according to the weight ratio of 1:10 weight ratio, leaching at 100 deg.C for 10min, and filtering to obtain clarified coreopsis tinctoria flower juice.
Preferably, the aroma-producing substances in the red date and walnut compound beverage comprise: 12 esters, 4 aldehydes, 5 alcohols, 3 ketones, 5 acids and 6 other types, wherein the weight percentages of the aroma substances in the total extract are as follows in sequence: 15.39%, 2.35%, 1.91%, 4.83%, 2.48% and 4.76%.
Preferably, the rose and walnut compound beverage contains the following aroma substances: 9 esters, 5 aldehydes, 6 alcohols, 3 ketones, 4 acids and other 6 types, wherein the weight percentages of the aroma substances in the total extract are as follows in sequence: 18.88%, 4.37%, 16.10%, 5.38%, 4.93% and 6.92%.
Preferably, the aroma substances in the snowflake walnut compound beverage comprise: 8 esters, 5 aldehydes, 5 alcohols, 3 ketones, 3 acids and 4 other types, wherein the weight percentages of the aroma substances in the total extract are as follows in sequence: 7.30%, 2.16%, 1.27%, 5.51%, 2.50% and 2.67%.
Compared with the prior art, the invention has the beneficial effects that:
the walnut is blended with the red dates, the roses or the snow chrysanthemum flowers, the reasonable proportion of the components is designed, the reasonable preparation process and the preparation parameters are determined, and the crops in the Aksu area of Xinjiang are reasonably utilized; the walnut compound beverage is soft and pure in taste, good in tissue state and rich in nutrition, is a pure natural compound health-care beverage suitable for people of all ages, and has wide market prospect.
Drawings
FIG. 1 is a graph comparing the solid content at each temperature when the red dates are extracted for 30min according to the embodiment of the present invention;
FIG. 2 is a graph comparing the solid content at each temperature when the red dates are extracted for 60min according to the embodiment of the present invention;
FIG. 3 is a graph comparing the solid content at each temperature when the red dates are extracted for 90min according to the embodiment of the present invention;
FIG. 4 is a total ion current chromatogram of the red date and walnut compound beverage provided by the embodiment of the invention;
FIG. 5 is a total ion current chromatogram of a rose and peach composite beverage provided by an embodiment of the invention;
FIG. 6 is a total ion current chromatogram of a complex beverage of snow chrysanthemum and peach provided by an embodiment of the invention;
FIG. 7 is a comparison graph of the aroma content of 3 peach compound beverages provided by the embodiment of the invention.
Detailed Description
To further illustrate the technical means and effects of the present invention adopted to achieve the predetermined objects, the following detailed description of the embodiments, technical solutions, features and effects according to the present invention will be given with preferred embodiments. The particular features, structures, or characteristics may be combined in any suitable manner in the embodiments or embodiments described below.
In the embodiment of the invention, the preparation process of the walnut compound beverage is determined by adopting the experimental raw materials shown in the table 1, the experimental reagents shown in the table 2 and the experimental equipment shown in the table 3.
TABLE 1 Experimental materials
TABLE 2 Experimental reagents
TABLE 3 Experimental instrumentation
Example 1 (walnut kernel peeling process)
Determining the concentration of alkali liquor for peeling the walnut kernels and the soaking time:
respectively putting equal amount of walnut kernels into baking soda solution with the mass fraction of 0.05%, 0.10%, 0.15% and 0.20% for heating and boiling, stopping heating after boiling, taking samples every 2 hours of standing, and observing the color and the peeling degree of the walnut kernels, see table 4 and table 5, thereby determining the optimal alkali liquor concentration and the optimal soaking time.
TABLE 4 influence of lye concentration and soaking time on the product during walnut kernel peeling
TABLE 5 influence of lye concentration and soaking time on the product during peeling of walnut kernels
Along with the increase of the concentration of the alkali liquor and the increase of the soaking time, the peeling effect of the walnut kernels is gradually increased, but the color of the walnut kernels is influenced by the too high concentration of the alkali liquor, and the color of the walnut milk is influenced. If the concentration of the lye is too low and the soaking time is too short, although the milk white color of the walnut kernels is maintained, the peeling effect is not good. Therefore, as can be seen from table 5, the optimal lye concentration for peeling the walnut kernels is 0.10%, the soaking time is 4 hours, and the walnut kernels keep the original color and have good peeling effect.
Example 2 extraction Process of Red dates
Crushing the dried red dates by using a tissue triturator, measuring the content of soluble solids under each treatment by using a certain material-liquid ratio, leaching temperature and leaching time as process parameter conditions, researching the influence of the leaching time and the leaching temperature on the extraction rate of the red dates by adopting orthogonal experimental design, determining that the optimal leaching time is 1 hour, and the content of solids is the highest when the optimal leaching temperature is 100 ℃, and referring to table 6 and figures 1-3.
TABLE 6 experiment of influence of temperature and time for leaching fructus Jujubae on solid content in fructus Jujubae juice
As can be seen from FIG. 1, the solids content increased gradually with the leaching temperature at the same leaching time, but it was found that leaching was not complete enough in terms of solids content, under which the solids content was at most 5%. As can be seen from FIG. 2, the solid content gradually increased with the leaching temperature at the same leaching time, and the solid content was significantly higher than the solid content at 30min of leaching, indicating that the solid content also gradually increased with the leaching time, under which condition the solid content was at most 11.02%. As can be seen from FIG. 3 in combination with FIG. 2, the solid content at 60min at 100 ℃ is 11.02%, the solid content at 90min at 100 ℃ is 11.02%, and the solid contents obtained under the two leaching conditions are the same, indicating that the leaching is complete, so the optimal leaching time is 60min, and the optimal leaching temperature is 100 ℃.
Example 3 (Red date juice and walnut pulp compounding process)
The compound orthogonal experimental results of the red date juice and the walnut are shown in table 7.
TABLE 7.L9(34) Orthogonal experimental result of compounding ratio of red date juice and walnut milk
As can be seen from table 7, the walnut pulp a, the red date juice B, the citric acid addition amount C and the solid content D all have different degrees of influence on the flavor of the walnut red date compound beverage, and the primary and secondary order of the influence is as follows: a. the>B>D>C, i.e. the addition amount of semen Juglandis>Adding amount of fructus Jujubae juice>Solid content>The addition amount of citric acid. The best combination is A2B3C1D2Namely, the addition amount of the walnut pulp is 30 percent, the addition amount of the red date juice is 10 percent, the addition amount of the citric acid is 0.01 percent, and the solid content is 5.5-6.5 percent, so that the prepared walnut red date composite beverage is in a walnut milk white with little date red, has the special taste and fragrance of walnut red dates, has smooth mouthfeel, has no peculiar smell, and has the highest sensory quality score of 93.5 minutes.
Results of the stabilizer selection orthogonal experiments are shown in table 8.
TABLE 8.L9(34) Orthogonal experimental result of compound stabilizer
As can be seen from table 8, sodium alginate a, monoglyceride B, xanthan gum C, and sodium carboxymethylcellulose D all have different degrees of influence on the stability of the walnut-red date composite beverage, and the main and secondary orders of the influence are as follows: b is>C>D>A, i.e. monoglyceride>Xanthan gum>Sodium carboxymethylcellulose>Sodium alginate. The best combination is A2B1C2D3The prepared walnut red date composite beverage is in a uniform and stable state, and has silky and smooth mouthfeel, no pasty mouthfeel, no sediment at the bottom, and the sensory quality score is the highest and is 97 minutes.
Example 4 (preparation of Red date walnut Compound beverage)
Selecting walnut kernels which are full, dry, fresh, free of mildew and deterioration and complete in particle, soaking the walnut kernels in water at the temperature of 90-100 ℃, adding sodium bicarbonate with the mass fraction of 0.10% into the water, soaking and stirring for 4 hours, and then peeling off brown capsule coats to obtain peeled walnut kernels; putting peeled walnut kernel into a drying oven with the temperature of 120 ℃, and baking for 10min to give out fragrance; mixing the baked walnut kernels with water in a ratio of 1:3, putting the mixture into a beating machine with the water temperature of 80 ℃ for beating to obtain coarse pulp, filtering the coarse pulp for the first time, and mixing the primary filter residue with water by the weight ratio of 1:1, mixing and pulping, and collecting primary filtrate and secondary filtrate to obtain the walnut pulp; filtering with 8 layers of gauze to obtain filtrate, namely the walnut pulp;
selecting dry red dates with complete appearance, full particles, beautiful color, no insect damage and no mildew and deterioration on the surface as raw materials, crushing the dry red dates, and baking the crushed red dates in a baking oven at 60-80 ℃ for 30-60min until the red dates generate scorched fragrance; mixing red dates and water according to a material-liquid ratio of 1:10, carrying out heat preservation leaching for 1h at the temperature of 100 ℃, standing red date juice for 3h after leaching is finished, carrying out primary filtration by using 8 layers of gauze, carrying out secondary filtration on secondary filter residues, collecting and mixing filtrates of the two times to obtain the red date juice;
preparing raw materials: by mass percentage, 30% of walnut pulp, 10% of red date juice, 0.01% of citric acid, 0.05% of xanthan gum, 0.15% of sodium carboxymethyl cellulose, 0.10% of sodium alginate, 0.05% of monoglyceride and the balance of drinking water;
mixing the above raw materials, bottling, exhausting gas, and sterilizing to obtain fructus Jujubae and semen Juglandis compound beverage;
determining the physicochemical indexes of the red date and walnut compound beverage: every 100mL of beverage contains 0.997g of fat, and the reference value of nutrient is about 1.0000%; the total sugar content of the beverage is 5.43 percent by mass; the solid content in the beverage is 6.25 g/L; the pH value of the beverage is 6.2;
determining aroma substances in the red date and walnut compound beverage: 12 esters, 4 aldehydes, 5 alcohols, 3 ketones, 5 acids and other 6 types, wherein the weight percentages of the aroma substances in the total extract are as follows in sequence: 15.39%, 2.35%, 1.91%, 4.83%, 2.48% and 4.76%, see fig. 4, fig. 7 and table 9.
Example 5 (preparation of Rose walnut composite beverage)
Selecting walnut kernels which are full, dry, fresh, free of mildew and deterioration and complete in particle, soaking the walnut kernels in water at the temperature of 90-100 ℃, adding sodium bicarbonate with the mass fraction of 0.10% into the water, soaking and stirring for 4 hours, and then peeling off brown capsule coats to obtain peeled walnut kernels; putting peeled walnut kernel into a drying oven with the temperature of 120 ℃, and baking for 10min to give out fragrance; mixing the baked walnut kernels with water in a ratio of 1:10 is placed into a beating machine with the water temperature of 80 ℃ for beating to obtain coarse pulp, the coarse pulp is filtered for the first time, and the primary filter residue and water are mixed according to the weight ratio of 1:1, mixing and pulping, and collecting primary filtrate and secondary filtrate to obtain the walnut pulp; filtering with 8 layers of gauze to obtain filtrate, namely the walnut pulp;
leaching flos Rosae Rugosae and water at a weight ratio of 1:10 at 100 deg.C for 10min, and filtering to obtain clear flos Rosae Rugosae juice;
preparing raw materials: by mass percentage, 10% of walnut pulp, 2% of rose juice, 0.01% of citric acid, 0.05% of xanthan gum, 0.10% of sodium carboxymethyl cellulose, 0.05% of sodium alginate, 0.15% of monoglyceride, 0.30% of salt and the balance of drinking water;
mixing the above raw materials, bottling, exhausting, and sterilizing to obtain compound beverage;
determining the physicochemical indexes of the rose and walnut compound beverage: every 100mL of beverage contains 0.997g of fat, and the reference value of nutrient is about 1.0000%; the total sugar content of the beverage is 5.43 percent by mass; the solid content in the beverage is 6.25 g/L; the pH value of the beverage is 6.2;
determining the aroma substances in the rose and walnut compound beverage: 9 esters, 5 aldehydes, 6 alcohols, 3 ketones, 4 acids and other 6 types, wherein the weight percentages of the aroma substances in the total extract are as follows in sequence: 18.88%, 4.37%, 16.10%, 5.38%, 4.93%, and 6.92%, see fig. 5, fig. 7, and table 9.
Example 6 (preparation of snow chrysanthemum walnut composite beverage)
Selecting walnut kernels which are full, dry, fresh, free of mildew and deterioration and complete in particles, soaking the walnut kernels in water at the temperature of 90-100 ℃, adding sodium bicarbonate with the mass fraction of 0.10% into the water, soaking and stirring for 4 hours, and peeling off black seeds to obtain peeled walnut kernels; putting peeled walnut kernel into a drying oven with the temperature of 120 ℃, and baking for 10min to give out fragrance; mixing the baked walnut kernels with water in a ratio of 1:10 is placed into a beating machine with the water temperature of 80 ℃ for beating to obtain coarse pulp, the coarse pulp is filtered for the first time, and the primary filter residue and water are mixed according to the weight ratio of 1:1, mixing and pulping, and collecting primary filtrate and secondary filtrate to obtain the walnut pulp; filtering with 8 layers of gauze to obtain filtrate, namely the walnut pulp;
mixing the snow chrysanthemum with water according to the weight ratio of 1:10 is leached for 10min at the temperature of 100 ℃, and is filtered to obtain clear coreopsis tinctoria flower juice;
preparing raw materials: by mass percentage, 10% of walnut slurry, 2% of snow chrysanthemum juice, 0.01% of citric acid, 0.05% of xanthan gum, 0.10% of sodium carboxymethyl cellulose, 0.05% of sodium alginate, 0.15% of monoglyceride, 0.30% of salt and the balance of drinking water;
mixing the above raw materials, bottling, exhausting, and sterilizing to obtain the snow chrysanthemum walnut compound beverage;
determining physicochemical indexes of the snow chrysanthemum walnut compound beverage: every 100mL of beverage contains 0.997g of fat, and the reference value of nutrient is about 1.0000%; the total sugar content of the beverage is 5.43 percent by mass; the solid content in the beverage is 6.25 g/L; the pH value of the beverage is 6.2;
determining aroma substances in the snowflake flower walnut compound beverage: 8 esters, 5 aldehydes, 5 alcohols, 3 ketones, 3 acids and 4 other types, wherein the weight percentages of the aroma substances in the total extract are as follows in sequence: 7.30%, 2.16%, 1.27%, 5.51%, 2.50% and 2.67%, see fig. 6, fig. 7 and table 9.
TABLE 9.3 fragrance ingredients of walnut milk beverage
As can be seen from table 9, there are differences in the composition of the aroma components among the 3 walnut milk beverages, but there are also similarities and differences between them. The difference between the red date walnut milk beverage and the rose walnut milk beverage is small, the content of aroma components is respectively 35 and 34, and the aroma components of the snow chrysanthemum walnut milk beverage are only 24. The first two walnut milk beverages have great difference with the snow chrysanthemum walnut milk beverage. However, each walnut milk beverage has own unique aroma components, such as triethyl phosphate, ethyl isobutyrate, acetyl tributyl citrate, 2-linoleic acid glyceride and 5-hydroxymethyl furfural, which are unique to red date walnut milk beverages; triethyl phosphate, ethyl isobutyrate, acetyl tributyl citrate, 2-mono-linoleic acid glyceride, 5-hydroxymethyl furfural, ethyl acetate, (trans, cis) -3, 6-nonadienol are special for the rose and walnut milk beverage; diisooctyl phthalate, glyceryl Shuyate, hexanal, trans-2, 4-decadienal, 2, 5-dimethylcyclohexanol, cyclohexanone, hexanoic acid, octadecyl vinyl ether, stearic acid were detected only in the Juglans regia walnut milk drink.
According to the comparison of fig. 7, it can be found that 3 kinds of walnut milk beverages still have great difference, wherein the content of esters, alcohols, aldehydes, acids and other aroma components of the rose walnut milk beverage is higher than that of the red date walnut milk beverage and that of the snow chrysanthemum walnut milk beverage, the difference in the content of the alcohol aroma components is the greatest, and the content (16.10%) of the alcohol aroma components of the rose walnut milk beverage is obviously higher than that of the red date walnut milk beverage (1.91%) and that of the snow chrysanthemum walnut milk beverage (1.27%). There was no significant difference in the ketone fragrance component content. The red date walnut milk beverage and the snow chrysanthemum walnut milk beverage do not show obvious difference in the contents of aldehyde, acid, alcohol and ketone aroma components, have difference in the contents of other aroma components and have great difference in the content of ester aroma components.
The invention researches a processing technology of the walnut and red date compound beverage by taking walnuts and red dates as main raw materials. The optimal peeling process of the walnut kernels is determined as follows: soaking in 0.10% sodium bicarbonate solution for 4 hr, and pulping semen Juglandis at 80 deg.C; the optimal extraction temperature and time of the red date juice are 100 ℃ for 1 h; the optimal formula of the walnut red date compound beverage is as follows: the addition amount of the walnut pulp is 30 percent, the addition amount of the red date juice is 10 percent, the citric acid is 0.01 percent, and the pH value is 6.2; the optimal formula of the compound stabilizer is as follows: 0.05% of xanthan gum, 0.15% of sodium carboxymethylcellulose, 0.10% of sodium alginate and 0.05% of monoglyceride. The fragrance components of the red date walnut milk beverage are 35 (31.72%), the fragrance components of the rose walnut milk beverage are 34 (56.59%), and the fragrance components of the snow chrysanthemum walnut milk beverage are 24 (21.41%), and through comparative analysis, the fragrance components of the red date walnut composite beverage, the rose walnut composite beverage and the snow chrysanthemum walnut composite beverage are remarkably different. The red date and walnut compound beverage prepared by applying the process and the formula has unique flavor, soft and pure taste, good tissue state and rich nutrition, is a pure natural compound health-care beverage suitable for people of all ages, and has wide market prospect.
The above disclosure is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and shall be covered by the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the above claims.

Claims (10)

1. The walnut compound beverage is characterized by comprising the following components in percentage by mass:
20 to 40 percent of walnut pulp, 2 to 12 percent of extract juice, 0.01 to 0.03 percent of citric acid, 0.02 to 0.08 percent of xanthan gum, 0.05 to 0.10 percent of sodium carboxymethylcellulose, 0.05 to 0.15 percent of sodium alginate, 0.05 to 0.15 percent of monoglyceride, 0 to 0.40 percent of salt and the balance of drinking water; wherein the extract juice is fructus Jujubae juice, flos Rosae Rugosae juice or flos Chrysanthemi juice.
2. The walnut compound beverage according to claim 1, wherein the walnuts and the red dates are both produced from aksu of Xinjiang; the walnut slurry is obtained by pulping walnut kernels and water;
when the extracted juice is the red date juice, the weight ratio of the walnut kernel to the water is 1:3, the walnut slurry is 20-40%, and the red date juice is 8-12%;
when the extracted juice is rose juice, the weight ratio of walnut kernel to water is 1:10, the walnut slurry is 20-40%, the rose juice is 2-3%, and the salt is 0.20-0.40%;
when the extracted juice is the snow chrysanthemum juice, the weight ratio of the walnut kernel to the water is 1:10, the walnut slurry is 20-40%, the snow chrysanthemum juice is 2-3%, and the salt is 0.30-0.50%.
3. A walnut compound beverage according to claim 1 or 2, which is characterized in that the physicochemical indexes of the walnut compound beverage are as follows:
each 100mL of the beverage contains 1.852-1.979 g of protein, and the reference value of nutrients is 1.7198%;
0.842g-1.000g fat per 100mL of said beverage, with a nutrient reference value of about 1.0000%;
the total sugar content of the beverage is 4.52-6.43% by mass percentage;
the solid content in the beverage is 4.25-7.64 g/L;
the pH value of the beverage is 5.5-6.5.
4. A method for preparing a walnut compound beverage as claimed in any one of claims 1 to 3, wherein the method comprises: preparing raw materials according to a formula of the compound beverage; mixing and blending the raw materials, and then sterilizing to obtain the walnut compound beverage; wherein, when the extracted juice is red date juice, the red date and walnut compound beverage is prepared; when the extracted juice is rose juice, preparing the rose and walnut compound beverage; when the extracted juice is the snow chrysanthemum juice, the snow chrysanthemum walnut compound beverage is prepared.
5. The preparation method of the walnut compound beverage according to claim 4, wherein the preparation method of the walnut slurry comprises the following steps: selecting high-quality walnuts, carrying out shelling and peeling treatment, putting the treated walnut kernels into an oven to bake out fragrance, pulping the walnut kernels with water, and filtering by adopting 8 layers of gauze to obtain filtrate, namely the walnut pulp; wherein,
the high-quality walnut is walnut kernel which is full, dry, fresh, free of mildew and deterioration and complete in particle;
the peeling process comprises the following steps: soaking the walnut kernels in water at the temperature of 90-100 ℃, adding 0.10% of baking soda into the water, soaking and stirring for 4 hours, and then peeling off brown capsule coats to obtain peeled walnut kernels;
the baking process comprises the following steps: putting peeled walnut kernel into a drying oven with the temperature of 120 ℃, and baking for 10min to give out fragrance;
the pulping process comprises the following steps: mixing the baked walnut kernels with water in a ratio of 1:3, pulping in a pulping machine with the water temperature of 80 ℃ to obtain coarse pulp, filtering the coarse pulp for the first time, and mixing the filter residue and water for the first time in a ratio of 1:1, mixing and pulping, and collecting primary filtrate and secondary filtrate to obtain the walnut pulp.
6. The preparation method of the walnut compound beverage according to claim 4, wherein the preparation method of the red date juice comprises the following steps: selecting high-quality red dates, crushing the red dates, putting the crushed red dates into an oven to bake out fragrance, leaching the red dates with water, filtering the red dates with 8 layers of gauze after the red dates are placed, and collecting filtrate, namely the red date juice; wherein,
the high-quality red dates are dry red dates which are complete in appearance, full in particles, attractive in color and luster, free of insect damage and free of mildew and deterioration on the surfaces;
the baking process comprises the following steps: baking in an oven at 60-80 deg.C for 30-60min until the fructus Jujubae gives off burnt fragrance;
the leaching process comprises the following steps: mixing the red dates and water according to a material-liquid ratio of 1:10, carrying out heat preservation extraction for 1h at the temperature of 100 ℃, standing the red date juice for 3h after the extraction is finished, carrying out primary filtration, carrying out secondary filtration on secondary filter residues, collecting and mixing the two filtrates to obtain the red date juice.
7. The preparation method of the walnut compound beverage according to claim 4, wherein the preparation process of the rose juice is as follows: leaching flos Rosae Rugosae and water at a weight ratio of 1:10 at 100 deg.C for 10min, and filtering to obtain clear flos Rosae Rugosae juice;
the preparation process of the snow chrysanthemum juice comprises the following steps: mixing the snow chrysanthemum with water according to the weight ratio of 1:10 weight ratio, leaching at 100 deg.C for 10min, and filtering to obtain clarified coreopsis tinctoria flower juice.
8. The preparation method of the walnut compound beverage according to claim 4, wherein the aroma-producing substances in the red date and walnut compound beverage comprise: 35 kinds of aroma-generating substances are detected in total, the detected aroma-generating substances account for 31.72% of the total extract, and the content and the category analysis of the aroma-generating substances mainly comprise 12 kinds of esters, 4 kinds of aldehydes, 5 kinds of alcohols, 3 kinds of ketones, 5 kinds of acids and 6 kinds of others.
9. The preparation method of the walnut compound beverage as claimed in claim 4, wherein the aroma-producing substances in the rose and walnut compound beverage comprise: 34 types of aroma-generating substances are detected in total, the detected aroma-generating substances account for 56.59% of the total extract, and the content and the category analysis of the aroma-generating substances mainly comprise 9 types of esters, 5 types of aldehydes, 6 types of alcohols, 3 types of ketones, 4 types of acids and 6 types of others.
10. The preparation method of the walnut compound beverage as claimed in claim 4, wherein the aroma-producing substances in the snowflake walnut compound beverage comprise: 24 kinds of aroma substances are detected. The detected aroma-generating substances account for 21.41% of the total extract, and mainly comprise 8 esters, 5 aldehydes, 5 alcohols, 3 ketones, 3 acids and 4 other types according to the content and category analysis of the aroma-generating substances.
CN201711405373.7A 2017-12-22 2017-12-22 A kind of walnut composite beverage and preparation method thereof Pending CN108056173A (en)

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CN112841464A (en) * 2021-01-28 2021-05-28 石河子大学 Method for improving stability of red date beverage

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CN110150389A (en) * 2019-05-30 2019-08-23 成都中医药大学 A kind of eucommia Bark male flower Manufacture of Walnut Milk and its preparation method and application
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Application publication date: 20180522