CN108782770A

CN108782770A - A kind of Siraitia grosvenorii almond milk and preparation method thereof

Info

Publication number: CN108782770A
Application number: CN201810683310.6A
Authority: CN
Inventors: 黄华学; 刘晓红; 熊瑶; 龙伟岸; 刘永胜; 石建云; 赵冠宇; 贺进军; 叶桂芳; 黄伟; 陈江林
Original assignee: Hunan Al Darling Technology Co Ltd
Current assignee: Hunan Al Darling Technology Co Ltd
Priority date: 2018-06-28
Filing date: 2018-06-28
Publication date: 2018-11-13

Abstract

A kind of Siraitia grosvenorii almond milk of present invention offer and preparation method thereof.The raw material for preparing of the Siraitia grosvenorii almond milk includes almond, Chinese yam, wild rice stem, konjaku flour, oat, strange sub- seed, Siraitia grosvenorii concentrate, mangosteen powder, oligofructose, stabilizer, pH adjusting agent, almond milk essence and pure water.The sugariness of Siraitia grosvenorii concentrate is 300 times of sweetness of cane sugar, and does not generate heat, is the ideal sub that diabetes patient, obesity etc. are not easy sugar eater.Also contain a large amount of vitamin C in Siraitia grosvenorii, thus Siraitia grosvenorii has the function of hypoglycemic, reducing blood lipid etc..Dietary fiber in Siraitia grosvenorii concentrate and mangosteen powder can promote intestines peristalsis, be conducive to digesting and assimilating for Siraitia grosvenorii almond milk.There is higher raw material availability and production efficiency in preparation method provided by the invention, and the phenomenon that the Siraitia grosvenorii almond milk prepared is not in precipitation or oil slick in long-term placement process, lotion is fine and smooth, sugariness is moderate, the quality guarantee time limit is longer.

Description

A kind of Siraitia grosvenorii almond milk and preparation method thereof

Technical field

This application involves food processing technology fields more particularly to a kind of Siraitia grosvenorii almond milk and preparation method thereof.

Background technology

With the improvement of living standards, the health products with adjustment function of human body progress into people's lives.In general, protecting Strong product include health food, health medicine, cosmetics and health treatment etc., wherein health food includes soup product, medicine again Meals, honeybee product and almond juice drink etc..

Almond milk contains the minerals such as abundant protein, amino acid, vitamin and potassium, calcium, zinc；Almond milk also contains rich Rich flavonoids and Polyphenols is not only able to reduce the content of cholesterol in human body, moreover it is possible to be substantially reduced heart disease and many slow The initiation potential of venereal disease.

In the preparation process of almond milk, for the sugariness for making almond milk reach suitable, it will usually the sugar of appropriate amount is added, But the almond milk added with sugar is simultaneously unsuitable for that diabetic and overweight people are edible, this causes the sale of almond milk to occur Limitation；Due to the defect of preparation process, often there is a problem of that raw material availability is low, product production capacity is relatively low, this causes to give birth to It produces less efficient.In addition, usually can also add various additives in the preparation process of almond milk etc., extend quality guarantee period to reach Limit and the purpose for improving almond milk mouthfeel.Although the use of additive can extend the quality guarantee time limit, improve almond milk mouthfeel, The use of multiple additives is easy to cause almond milk etc. and generates precipitation and oil slick during long-term put, and influences the sense of consumer Official.

Invention content

This application provides a kind of Siraitia grosvenorii almond milks and preparation method thereof, are generated during putting with solving almond milk The technical issues of precipitation and oil slick.

In order to solve the above-mentioned technical problem, the embodiment of the present application discloses following technical solution：

This application provides a kind of Siraitia grosvenorii almond milk, the Siraitia grosvenorii almond milk prepares raw material according to mass fraction packet It includes：

4-20 parts of almond, 0.5-5 parts of Chinese yam, 0.5-2 parts of wild rice stem, 0.01-0.5 parts of konjaku flour, 0.1-3 parts of oat, strange Asia 0.1-3 parts of seed, 0.1-1 parts of mangosteen powder, 0.6-1 parts of Siraitia grosvenorii concentrate, 0.5-3 parts of oligofructose, stabilizer 0.15-0.4 Part, 0.08-0.2 parts of pH adjusting agent, 0-0.1 parts of almond milk essence and 78-88 parts of pure water；Wherein：

Contain abundant protein, fat, vitamin and its mineral matter element etc. in almond, i.e., contains egg in every 500g almonds White matter 12og, fat 240g；Meanwhile almond also contains abundant monounsaturated fatty acids, it can be in the fat of supplement needed by human body Other extra fat are not increased while fat；Acceptable a large amount of dietary fibers in almond, dietary fiber can increase the full of people It is edible to be suitable for overweight people for abdomen sense；The amarogentin contained in almond can inhibit the raising of blood glucose, have the function of hypoglycemic； In addition, almond is rich in fat oil, fat oil can improve lubricating action of the intestinal contents to intestinal mucosa, therefore almond also has ease constipation logical Just function.Almond milk category green plants protein beverage, containing abundant protein, amino acid and trace element, almond milk with Almond forms for feed purification, has not only been sufficiently reserved the natural nutrition of almond, but also have the unique faint scent of almond, mouth Sense is fine and smooth fragrant and sweet, and almond milk delicate mouthfeel is fragrant and sweet, integrates " natural, nutrition, health care ".

Contain abundant protein and amino acid in Chinese yam, there is higher nutritive value；Chinese yam has invigorating spleen and reinforcing stomach It acts on, the substances such as amylase, polyphenol oxidase contained in Chinese yam are conducive to taste digestion and absorption function；Contain in Chinese yam Saponin(e, mucilaginous substance play the role of lubrication and moisten, can beneficial lung qi, foster lung yin；Contain abundant mucus albumen, mucus egg in Chinese yam It is a kind of mixture of proteinpolysaccharide in vain, there is the magical effect for reducing blood glucose；Not only fat content is low for Chinese yam, but also contains A large amount of celluloses can generate satiety after edible, to inhibit feeding urges, overweight people be contributed to keep on a diet；Meanwhile Chinese yam Include vitamin and trace element, can effectively prevent blood fat vascular wall precipitation；To sum up, Chinese yam is containing there are many have human body Benefit nutriment and active constituent, be health, medicine food both with good merchantable brand.

Containing abundant carbohydrate, protein and fat etc. in wild rice stem, abundant nutriment can be provided for human body； Carbohydrate, organic nitrogen, moisture, fat, protein are not contained only in wild rice stem, also contains 17 kinds of amino acid such as lysine, wherein Su An Acid, phenylalanine, lysine etc. are amino acid necessary to human body；Meanwhile wild rice stem heat is low, moisture is high, is tended to have after edible full It is edible to be suitable for overweight people for abdomen sense.

The active ingredient of konjaku flour is Glucomannan, and Glucomannan is a kind of non-ionic water-soluble macromolecule polysaccharide, Portugal Sweet glycan is by D-Glucose and D-MANNOSE by 1：1.6 ratio is polymerized；Glucomannan easily expands in water, may expand There is satiety to 30-100 times of original volume, thus after edible konjaku flour, can be used for treating diabetes, and ideal weight-reducing food Product；Contain chromium in konjaku flour simultaneously, the absorption of energy delay glucose is effectively reduced postprandial blood sugar, to mitigate the negative of pancreas Load makes the glycometabolism of diabetic be in benign cycle, blood glucose value is maintained within a certain range；In addition, Konjac Glucomannan can Effectively inhibit absorption of the human body to the lipolysis substance such as cholesterol, fat is promoted to excrete, reduces Triglycerides in Serum With the content of cholesterol；In addition, konjaku flour has very strong vicidity, konjaku flour is added in Siraitia grosvenorii almond milk can make apricot Benevolence dew is strong sticky, increases mouthfeel；The stronger viscosity of konjaku flour, gelling performance and water-retaining property, can in the beverage play very Good stablizing effect, to extend the shelf-life of Siraitia grosvenorii almond milk.

Oat is rich in water-soluble dietary fiber, and the wherein principle active component of water-soluble dietary fiber is beta glucan, β- Glucan has good dissolubility and viscosity, can form high viscosity in enteron aisle and change commanders, and changes Fat Distribution, delays fat Absorption, achieve the purpose that adjust lipid and metabolism of blood glucose so that blood glucose maintains in normal concentration range；Meanwhile in oat It is also rich in saponin(e, saponin(e can be combined with plant fiber, draw bile acid, and the cholesterol in liver is promoted to be changed into bile acid discharge In vivo, to reduce the cholesterol in serum indirectly；In addition, beta glucan has stronger stickiness, in Siraitia grosvenorii almond milk Addition oat can make almond milk strong sticky, and mouthfeel is smooth.

It is natural rich in aliphatic acid alpha-linolenic acid and a variety of oxidation-resistant active ingredients necessary to human body in strange Asia seed The source of omega-3 aliphatic acid.Omega-3 aliphatic acid has the function of reduction triglycerides, meanwhile, the β-contained in strange Asia seed Sterol can reduce cellular cholesterol content, and therefore, edible strange sub- seed can reduce the content of cholesterol in human body.In addition, strange Sub- seed also contains abundant dietary fiber, protein, vitamin and minerals.Due to the meals containing high level in strange sub- seed Fiber is eaten, i.e., very sub- seed contains about 5g dietary fibers per 12g, and volume expansion is original after Water insoluble dietary fiber water suction Several times, thus, satiety is easy tod produce after edible strange sub- seed, slows down the speed of digestion, so that blood glucose and insulin are in It is relatively smoothly horizontal.

Siraitia grosvenorii concentrate is to be prepared using new fresh fructus momordicae.Contain a large amount of mogroside and vitamin in Siraitia grosvenorii C.The sugariness of mogroside is 300 times of sweetness of cane sugar, and does not generate heat, thus mogroside is diabetes patient, fertilizer The ideal sub for being not easy sugar eater such as fat.Also contain a large amount of vitamin C in Siraitia grosvenorii, thus Siraitia grosvenorii has hypoglycemic, drop The effect of blood fat, anti-aging and beauty etc..In Siraitia grosvenorii also contain fructose, amino acid, flavones, protein, aliphatic acid and The nutrients such as manganese, iron, selenium, thus Siraitia grosvenorii has higher nutritive value.In addition, also containing aqueous soluble dietary in Siraitia grosvenorii Fiber.Water-soluble dietary fiber is the fiber type that can be dissolved in the water, and has stickiness.Water-soluble dietary fiber can be in intestines Large quantity of moisture is absorbed in road, and excrement is made to keep soft condition.Meanwhile water-soluble fibre can effectively make the beneficial mattress in enteron aisle active Change, promotes beneficial bacteria mass propagation, create the healthy ecology of enteron aisle.

Siraitia grosvenorii is applied in the preparation of Siraitia grosvenorii almond milk, diabetes patient, obesity etc. is enabled to be not easy sugar eater Edible Siraitia grosvenorii almond milk, increases the sales range of Siraitia grosvenorii almond milk.Meanwhile abundant nutriment in Siraitia grosvenorii so that The nutritive value of Siraitia grosvenorii almond milk greatly improves, to enhance the overall qualities of human body.

More preferably, in the present invention, Siraitia grosvenorii concentrate uses the Siraitia grosvenorii concentrate of 5.5 sugarinesses.Certainly, Siraitia grosvenorii Concentrate can also use other sugarinesses Siraitia grosvenorii concentrate, and in Siraitia grosvenorii almond milk Siraitia grosvenorii concentrate additive amount root It is determined according to the sugariness of Siraitia grosvenorii concentrate.

Mangosteen powder is that the residue after extracting mogroside (i.e. Siraitia grosvenorii concentrate) is prepared by technique processing. Contain very abundant dietary fiber and amino acid in mangosteen powder, intestines peristalsis can be promoted, and then be conducive to Siraitia grosvenorii almond Dew is digested and assimilated.

Oligofructose is salubrious compared with sucrose sweet taste, clean taste, without taste after any, mogroside be it is safe and non-toxic, But there is in a very long time tongue and in the mouth one rear sweet taste after edible, taste carries bitter taste, fruit oligomeric in this way behind part Sugar can cover the rear taste of Siraitia grosvenorii；And its heat is extremely low, the oligofructose calorific value of in-vivo measurement is only 1.5kcal/g, people After body takes in oligofructose, obesity will not be caused；Its water-retaining property and stability are preferable so that the moisture in Siraitia grosvenorii almond milk It is not easy to be precipitated, to extend the shelf-life of Siraitia grosvenorii almond milk；Meanwhile after human body intake oligofructose, having in human body beneficial Flora bifidobacteria can be proliferated 10-100 times, while the organic acid such as lactic acid, butyric acid etc. generated makes the reduction of enteral pH value, can Inhibit the growth and breeding of the intrinsic putrefactivebacteria of enteral, improve intestinal environment, promotes intestines peristalsis；Oligofructose is a kind of excellent Water-soluble dietary fiber, by the effect of enteral Bifidobacterium, oligofructose, which can ferment, is apt to raw propionic acid, hinders the conjunction of cholesterol At promoting cholesterol to be converted to bile acid, increase bile acid output, can effectively reduce cholesterol in serum, triglycerides Content has improvement result well to the angiocardiopathy caused by blood fat height.

Stabilizer is the additive for enhancing Siraitia grosvenorii almond milk stability.Due to abundant containing containing in Siraitia grosvenorii almond milk Protein, fat and dietary fiber, fat are susceptible to rising phenomenon, and protein and dietary fiber are susceptible to precipitation, thus For the stability of protein beverage system, need to add stabilizer in the preparation process of Siraitia grosvenorii almond milk.More preferably Ground, in of the invention, stabilizer includes 20-30 parts of gellan gum, 30-40 parts of carragheen and casein sodium according to mass fraction 35-45 parts.

PH adjusting agent is to adjust the additive of Siraitia grosvenorii almond milk pH.It enables to be prepared by the addition of pH adjusting agent To Siraitia grosvenorii almond milk be in neutrality, into without destroy inside of human body acid-base balance.More preferably, in the present invention, pH Conditioning agent selects sodium carbonate or sodium citrate.

Almond milk essence is the additive with almond flavor.The addition of almond milk essence enables to Siraitia grosvenorii almond milk With strong almond flavor.

Pure water is the diluent that raw material is respectively prepared in Siraitia grosvenorii almond milk, suitable for Siraitia grosvenorii almond milk to be diluted to The concentration of mouthfeel.

Present invention also provides a kind of preparation methods of Siraitia grosvenorii almond milk, including：

S01：Almond, Chinese yam, oat and wild rice stem are pre-processed respectively；

In the application, before almond, Chinese yam, oat and wild rice stem pretreatment, active ingredient nothing under the package of closely knit cell Method dissolves out, almond, Chinese yam, oat and wild rice stem pretreatment mode predominantly remove the peel, boiling, in order to by almond, mountain Nutritional ingredient in medicine, oat and wild rice stem fully releases, and increases the utilization rate of almond, Chinese yam, oat and wild rice stem, carries The nutrition of Siraitia grosvenorii almond milk in high the application.

The preprocess method of almond, Chinese yam, oat and wild rice stem is described separately below.

Wherein, specifically, the preprocess method of almond includes：

By full grains, without the almond that goes mouldy in a concentration of 0.5%-2%, 5-10 times of weight that weight is the almond The mesoglea dissolving of the almond is dipped in soda bath；

The epidermis that selection giant rinses the almond to the almond completely disengages the pulp of the almond.

Due to almond epidermis mildly bitter flavor, need to remove the peel almond in the application；Selection caustic soda in the application Solution impregnates peeling, and caustic soda is sodium hydroxide, has certain corrosivity, the cell wall of almond include mesoglea, primary wall and Secondary wall, wherein mesoglea contain pectin polymer, and gluing is soft, plays the role of adhesion almond epidermis and pulp, caustic soda is molten Liquid can dissolve the mesoglea between almond pulp and almond epidermis, reach the state that epidermis is detached from pulp, select high pressure water at this time Rifle is rinsed epidermis, you can sloughs almond epidermis completely.

Specifically, the preprocess method of Chinese yam includes：

Chinese yam removes epidermis after cleaning；

To go the Chinese yam after epidermis be dipped in the aqueous citric acid solution of 0.2%-0.3% the Chinese yam color without Variation is used in combination clear water to rinse the Chinese yam to aqueous citric acid solution noresidue；

It is extremely in institute that the Chinese yam after clear water is rinsed, which is cut into blocky be added to boiling in the digester added with pure water, The viscosity for stating Chinese yam is 450-500mPa.s；

The dosage of the pure water is 5-8 times of the Chinese yam weight.

In the application, the soil and sundries of Chinese yam epidermis are washed with water first, is then removed the peel；Contain polyphenol oxidase in Chinese yam Enzyme, such as phenylalanine lyase, aldehydes matter when being contacted with air under the action of polyphenol oxidase in Chinese yam are oxidized to Quinones, quinones are further oxidized to brown stain coloring matter, and brown stain occurs, causes Chinese yam color and luster gloomy, influences the sense organ matter of product Amount and flavor；Therefore, in the application, Chinese yam is soaked in the aqueous citric acid solution of 0.2%-0.3% by selection, and citric acid can be with The pH value for reducing solution, makes it away from the optimum pH of polyphenol oxidase；Carboxyl in citric acid can also and polyphenol oxidase In prothetic group copper ion chelation, inhibit the activity of polyphenol oxidase；Therefore Chinese yam is soaked in the lemon of 0.2%-0.3% It can effectively prevent the brown stain of Chinese yam in lemon aqueous acid, ensure the sense organ and flavor of Chinese yam；The application is obtained by test：When Chinese yam effect of color protection is best when a concentration of 0.2%-0.3% of citric acid, and the color change of Chinese yam is minimum, this is because in concentration Sequestering power for citric acid in 0.2%-0.3% is most strong, inhibits the effect of polyphenol oxidase activity best, dense when citric acid When degree is below or above 0.2%-0.3%, the sequestering power of citric acid declines instead, therefore by the concentration of citric acid in the application It is determined as 0.2%-0.3%.

Specifically, the preprocess method of oat includes：

Oat is cleaned；

It is 300- that the viscosity to boiling in the digester added with pure water to the oat, which is added, in the oat 350mPa.s；

The dosage of the pure water is 5-8 times of the Chinese yam weight.

Containing the nutritional ingredient that protein, fat, starch, dietary fiber, microorganism and minerals etc. are abundant in oat, The boiling in digester by oat in the application, can make in oat grain bound soluble active be released and Activity, and Multifunctional Conversion is realized to insoluble active constituent, so that the processing characteristics of oat and edible quality is obtained It significantly improves；The reactions such as caramelization, fat acid decomposition mainly occur in digestion process and generate aldehydes, alkenes, esters, ketone for oat Deng, aldehyde material there is the smells such as cream, vanilla and faint scent, such as n-hexyl aldehyde, benzaldehyde, the fragrance that aldehyde material generates to assign Oat distinctive fragrant.

Contain a certain amount of dietary fiber and starch in oat, therefore there is very strong water swelling ability, digested The hydrone of Cheng Zhong, absorption enter in starch granules, and the intermolecular hydrogen bond fracture of the crystalline phase and amorphous phase in starch destroys The associated state of starch molecule, most of amylose are dissolved into solution, and solution viscosity increases, and the colloid for becoming sticky is molten Liquid, this process are the gelatinization of oat starch, and glucose etc., the shallow lake not being gelatinized could be degraded to by amylase after starch gelatinization Powder, that is, uncooked amylum cannot be degraded to glucose etc. by amylase；Meanwhile farinose bad flavor can be improved after starch gelatinization, and It is allowed to easily digested.

The viscosity of oat is that 300-350mPa.s needs higher boiling temperature if the viscosity of oat is excessively high in the application Degree and longer digestion time are likely to occur the aging of oat starch at this time, i.e. starch occurs muddy, solution solubility drop Low, solute precipitation, sediment cannot degrade, also be not easy to be hydrolyzed by amylase at this time, age of starch can seriously affect production again The quality and taste of product.

There is much exposed hydroxyl in oat starch particle, so starch has very strong moisture holding capacity, in certain temperature Under damp condition, the retentiveness of starch can reach equilibrium state, therefore addition oat can also further carry in this application The storage period of high Siraitia grosvenorii almond milk is without going bad.

Specifically, the preprocess method of wild rice stem includes：

Wild rice stem removes epidermis after cleaning；

The wild rice stem after epidermis will be gone to be cut into blocky be added to boiling in the digester added with pure water to the hay White viscosity is 150-200mPa.s；

The dosage of the pure water is 5-8 times of the Chinese yam weight.

Wild rice stem also contains oxalic acid, and oxalic acid is combined into the calcium oxalate of difficult absorption in enteron aisle with calcium, influences human body to calcium It absorbs, and oxalic acid can be removed in digestion process so that quality is safer, and taste is more palatable.

S02：According to 50-100 mesh mesh screens are crossed after pretreated almond, Chinese yam, oat and wild rice stem mixing corase grinding, obtain Slurry fine grinding after cross 150-200 mesh mesh screens, obtain mixed serum a.

By almond, Chinese yam, oat and wild rice stem mixing defibrination primarily to preferably controlling water and slurry in the application The concentration of liquid, mixing defibrination only add a water, and if almond, Chinese yam, oat and the independent defibrination of wild rice stem, often Addition is required to after secondary independent defibrination, and definitely water is rinsed, and water consumption and slurries cannot preferably be controlled by so getting off Concentration.

S03：Strange sub- seed slurry, Siraitia grosvenorii concentrate and mangosteen powder are prepared according to strange sub- seed, new fresh fructus momordicae.

Specifically, it is according to the method that strange sub- seed prepares strange sub- seed slurry：

The enlarged volume 15- that deimpurity strange sub- seed will be gone to be dipped to the strange sub- seed in the pure water that temperature is 80 DEG C 30 times；

Strange Asia seed has very high expansion rate in water, and according to the difference of water consumption, the water absorption rate of strange Asia seed can reach 100 times.The strange sub- seed that expansion multiple is 20 times is obtained as the very sub- seeds of 5kg impregnate in 100kg water.After strange Asia seed impregnates expansion, The surface of strange Asia seed will produce layer of transparent colloidal substance, which is mainly soluble dietary fiber.It is soluble Dietary fiber can reduce blood sugar concentration, reduce cholesterol level, and can stimulate the wriggling of human body stomach, easy to produce full abdomen Sense, it is advantageous to adiposis patient；Also help digesting and assimilating for Siraitia grosvenorii almond milk simultaneously.Therefore, strange sub- seed impregnates swollen occipitoposterior position (of the fetus) Raw transparent colloid substance need not remove.

In this application, the volume that deimpurity strange sub- seed will be gone to be dipped to strange sub- seed in the pure water that temperature is 80 DEG C Expand 15-30 times.80 DEG C of water temperature can either make strange sub- seed bubble open as early as possible, and will not destroy the nutritional ingredient of strange sub- seed.

50-100 mesh mesh screens will be crossed after the strange sub- seed corase grinding after immersion, 150-200 mesh is crossed after obtained slurry fine grinding Mesh screen obtains strange sub- seed slurry.

Since strange sub- seed has absorbed a large amount of pure water in soaking process, thus it is not required to during the defibrination of strange sub- seed In addition pure water is added.During the defibrination process of strange sub- seed, first time corase grinding is first carried out, obtained slurry crosses 50-100 Purpose mesh screen.It crosses the slurry obtained after 50-100 mesh mesh screens and carries out second of fine grinding, the slurry that fine grinding obtains crosses 150-200 purposes Mesh screen.Cross the slurry obtained after 150-200 mesh mesh screens again fine grinding, cross the mesh screen of 150-200 mesh, obtain strange sub- seed slurry.Due to Strange Asia seed has absorbed a large amount of pure water in soaking process, and therefore, strange Asia seed has been softened.During defibrination, softening Strange sub- seed be more easy to levigate, and then generate more strange sub- seeds slurries, improve the output capacity of strange sub- seed slurry.Further, by several times into Row is roughly ground and fine grinding, can be further such that strange Asia seed refinement, improves the output capacity of very sub- seed slurry, reduce the precipitation of strange Asia seed slurry Rate.Meanwhile very seed slurry in Asia is fine and smooth, soft and smooth, more added with palatability.

Specifically, it is according to the method that new fresh fructus momordicae prepares Siraitia grosvenorii concentrate：

Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 6-10 valves, broken Siraitia grosvenorii is squeezed the juice, pomace is used again Water wash merges fruit juice and leacheate, obtains extracting solution；

Using the Siraitia grosvenorii of fresh, no disease and pests harm, maturation.Crusher in crushing, each fresh fruit is used to be crushed to Siraitia grosvenorii 6-10 valves are standard.Broken Siraitia grosvenorii is squeezed the juice using the higher screw extrusion mode of juicing effect, fruit juice is spare.Pomace With water wash, leacheate is obtained.Merge fruit juice and leacheate to obtain extracting solution.Remaining pomace is spare.

The extracting solution is centrifuged, centrifugate is obtained；

Protease reagent is added in the centrifugate to be digested, enzymolysis liquid is obtained；

Protease reagent is added in centrifugate to be digested, enzymolysis liquid is obtained.The addition of protease reagent is extraction The 0.01-0.03w/v% of liquid product.If the additive amount of protease reagent is less than 0.01w/v%, hydrolysis result can be caused drastically Decline.If the additive amount of protease reagent is higher than 0.03w/v%, is promoted again without positive effect, continue growing enzyme dosage and only can Enzyme preparation is lost.Therefore, the addition of protease reagent is the 0.01-0.03w/v% of extracting liquid volume.In this application, egg White enzymatic reagent includes the complex enzyme of cellulase, pectase, protease.

Determined by many experiments, hydrolysis temperature be 30-50 DEG C, enzymolysis time be 2-4h and enzymolysis pH be 3- Under conditions of 6, the hydrolysis result of protease reagent is best.

The enzymolysis liquid first enzyme deactivation at 90 DEG C, then passes through the alumina chromatographic column of tandem and activated carbon chromatography Column collects efflux.

Enzymolysis liquid after destroy the enzyme treatment, successively passes through the alumina chromatographic column of tandem and activated carbon chromatography at 90 DEG C Column, collection obtain efflux.

The efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, obtains ultrafiltration filter Go out liquid.

In general, the molecular weight of Ultra filtration membrane molecule includes two kinds of 3-5 ten thousand and ten thousand dalton of 8-10.The study found that ultrafiltration Film can divide under conditions of pressure is 1-2MPa, temperature is 10-25 DEG C and filter liquor conductivity is less than or equal to 500 μ s/cm Separate out the molecule that molecular weight is ten thousand dalton of 8-10.Therefore, in this application, by efflux using ultrafiltration membrane carry out ultrafiltration to compared with Small volume, obtains filtrate.After efflux flows through ultrafiltration membrane, on ultrafiltration membrane plus water carries out ultrafiltration.By what is obtained after water ultrafiltration The filtrate obtained after filtrate and efflux ultrafiltration is mixed to get filter liquor.When the conductivity of filter liquor is less than or equal to 500 μ s/cm When, stop adding water ultrafiltration, filter liquor at this time is ultrafiltration filter liquor.

The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains Nanofiltration retentate fluid.

In general, the molecular weight of nanofiltration UF membrane molecule includes two kinds of 600-1000 and 2000-5000 dalton.Research hair Existing, NF membrane is under conditions of pressure is 2-4MPa, temperature is 10-25 DEG C and filter liquor conductivity is less than or equal to 500 μ s/cm The molecule that molecular weight is 2000-5000 dalton can be isolated.Therefore, in this application, ultrafiltration filter liquor is used into nanofiltration Film is isolated and purified to smaller volume, and filtrate is obtained.After ultrafiltration filter liquor flows through NF membrane, in NF membrane plus water carries out Nanofiltration.The filtrate obtained after the filtrate obtained after water nanofiltration and ultrafiltration filter liquor nanofiltration is mixed to get filter liquor.Work as filter liquor Conductivity be less than or equal to 500 μ s/cm when, stop plus water nanofiltration, filter liquor at this time is nanofiltration retentate fluid.In the application In, the volume of nanofiltration retentate fluid is the 10-30% of effluent volume.

The nanofiltration retentate fluid concentration, obtains Siraitia grosvenorii concentrate.

Specifically, it is according to the method that new fresh fructus momordicae prepares mangosteen powder：

It is rinsed in the pomace using rinsing liquid, the pomace centrifugal filtration, vacuum drying, broken, ultra micro after rinsing Mangosteen powder is obtained after crushing, the grain size of the mangosteen powder is 1-10 μm.In the application, the grain size of mangosteen powder is 1-10 μ M, in order to dissolve and emulsification pretreatment.

S04：Oligofructose, konjaku flour, stabilizer and mangosteen powder are mixed to join in emulsification shearing tank, the breast Change and fills the pure water that temperature is 85-90 DEG C in shearing tank；The oligofructose, the konjaku flour, the stabilizer, sieve Chinese fruit powder and the pure water emulsification pretreatment under conditions of rotating speed is 1440-1800r/min, obtain stabilizer feed liquid, described It is generated without solid matter when stabilizer feed liquid centrifuges.

The active ingredient of konjaku flour is Glucomannan, and Glucomannan is a kind of non-ionic water-soluble macromolecule polysaccharide, Portugal Sweet glycan is by D-Glucose and D-MANNOSE by 1：1.6 ratio is polymerized；Glucomannan easily expands in water, may expand There is satiety to 30-100 times of original volume, thus after edible konjaku flour, can be used for treating diabetes, and ideal weight-reducing food Product；Contain chromium in konjaku flour simultaneously, the absorption of energy delay glucose is effectively reduced postprandial blood sugar, to mitigate the negative of pancreas Load makes the glycometabolism of diabetic be in benign cycle, blood glucose value is maintained within a certain range；In addition, Konjac Glucomannan can Effectively inhibit absorption of the human body to the lipolysis substance such as cholesterol, fat is promoted to excrete, reduces Triglycerides in Serum With the content of cholesterol；In addition, konjaku flour has very strong vicidity, konjaku flour is added in Siraitia grosvenorii almond milk can make apricot Benevolence dew is strong sticky, increases mouthfeel；Konjaku flour also has very strong water-retaining property so that the moisture in Siraitia grosvenorii almond milk is not easy to analyse Go out, to extend the shelf-life of Siraitia grosvenorii almond milk.

Since oligofructose, konjaku flour and mangosteen powder powdery system are unstable, easily there is water-oil separating, protein precipitation And other issues, therefore stabilizer is added in the application.Because the water imbibition of stabilizer is very strong, and viscosity is high, and stabilizer is added To being easy to reunite in hot water, stabilizer is caused to not readily dissolve, oligofructose, konjaku flour and Siraitia grosvenorii powder can disperse as far as possible Stabilizer makes stabilizer quickly dissolve.

The pure water that temperature is 85-90 DEG C is added in tank is sheared in emulsification.It, will after pure water is added in emulsification shearing tank Mangosteen powder and stabilizer are added in 85-90 DEG C of pure water.By the adjustment of rotational speed of emulsification shearing tank to 1440-1800r/ Min, at this point, oligofructose, konjaku flour, stabilizer and mangosteen powder emulsification pretreatment under the action of shearing force, form and stablize Agent feed liquid.When stabilizer feed liquid centrifugal treating is generated without solid matter, oligofructose, konjaku flour, stabilizer and Siraitia grosvenorii Emulsification is dissolved in pure water powder completely, forms stabilizer feed liquid stable, that quality is uniform.

During the emulsification pretreatment of oligofructose, konjaku flour, stabilizer and mangosteen powder, due to the temperature of emulsification pretreatment Degree is 85-90 DEG C, and therefore, higher temperature enables to oligofructose, konjaku flour, stabilizer and mangosteen powder more efficient It is dissolved in pure water, meanwhile, oligofructose, konjaku flour, stabilizer and mangosteen powder will not boil in pure water, in turn The nutritional ingredient in mangosteen powder is avoided to be destroyed.In general, emulsification pretreatment temperature be 85-90 DEG C, rotating speed 1440- Under conditions of 1800r/min, oligofructose, konjaku flour, stabilizer and mangosteen powder emulsification pretreatment time be 15min left It is right；Simultaneously under shear action, oligofructose, konjaku flour, stabilizer and mangosteen powder are refined, while eucaryotic cell structure Be destroyed, wrap up water-soluble dietary fiber dissolution rate in the cell and increase, increase oligofructose, konjaku flour, stabilizer with And the utilization rate of mangosteen powder.

S05：The mixed serum a, the strange sub- seed slurry are added sequentially in the stabilizer feed liquid, are uniformly mixed, Form mixed serum b.

S06：The Siraitia grosvenorii concentrate is diluted using pure water, pH is added in the Siraitia grosvenorii concentrate after dilution Conditioning agent, so that the pH value of the Siraitia grosvenorii concentrate after dilution is 6.5-7.0.

Since Siraitia grosvenorii concentrate is sticky mass, if directly Siraitia grosvenorii concentrate is added in other substances, It is not easy to be uniformly mixed；And the pH value of Siraitia grosvenorii solution is between 4-5, and contain abundant protein in almond milk, if directly general Siraitia grosvenorii concentrate is added in other substances, easily causes protein denaturation precipitation.Therefore, in this application, will be prepared into To Siraitia grosvenorii concentrate a certain concentration is diluted to using pure water.It is in acidity since Siraitia grosvenorii concentrate is dissolved in after water, and apricot Benevolence, Chinese yam, oat and wild rice stem slurries in contain a large amount of calcium substance, therefore, if by the Siraitia grosvenorii concentrate after dilution It is directly mixed with the slurries of almond, Chinese yam, oat and wild rice stem, then easy tos produce precipitation, influence the quality of Siraitia grosvenorii almond milk And calcium substance is caused to be lost in.For this purpose, pH adjusting agent is added in Siraitia grosvenorii concentrate after dilution, so that the arhat after dilution The pH value of fruit concentrate is 6.5-7.0, that is, the pH of the Siraitia grosvenorii concentrate after diluting is in neutrality.In this application, pH adjusting agent Sodium carbonate or sodium citrate may be used.

S07：The Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed serum b, is uniformly mixed, is used The pure water constant volume that temperature is 80-90 DEG C forms mixed liquor c.

During isochoric formation mixed liquor c, 80-90 DEG C of pure water enables to mixed liquor c with 65-75 DEG C Temperature, the high-pressure homogeneous mixed liquor c in the process in subsequent step no longer need to heat, and then when the heating of saving mixed liquor c Between.

S08：The pH adjusting agent is added in the mixed liquor c, so that the pH value of the mixed liquor c is 8.0-8.5；

In general, in order to extend the shelf life of product, the pH value optimum range of neutral protein beverage products is 6.8~7.1.And In this application, the fat of almond, Chinese yam etc. is mostly unsaturated fatty acid, unsaturated fatty acid be easy in sterilization process because High-temperature process and cause acid value to increase so that product pH value reduce.For this purpose, in this application, needing in mixed liquor c PH adjusting agent is added, so that the pH value of mixed liquor c is 8.0-8.5.In this way, in sterilization process, the mixed liquor c of meta-alkalescence can Saturated fatty acid is neutralized because pH value caused by high temperature acidified reduces, so that the Siraitia grosvenorii almond milk after sterilizing has 8.0- 8.5 optimal pH range.

S09：By the mixed liquor c after adjusting pH value in the condition that temperature is 65-75 DEG C, homogenization pressure is 40-45MPa It is high-pressure homogeneous for the second time under conditions of temperature is 65-75 DEG C, homogenization pressure is 30-35MPa after lower first time is high-pressure homogeneous, Obtain initial Siraitia grosvenorii almond milk.

It is high-pressure homogeneous to enable to obtain micronization by the solid particle of carrier of liquid, so that Siraitia grosvenorii almond Dew has better stability.However in this application, there is fat and protein granule simultaneously in almond, Chinese yam etc., because This, exists simultaneously fat and protein granule in the mixed liquor c being prepared.Fat and protein granule are in high temperature and high pressure item Under part, Brownian movement is very fierce.Mixed liquor c is after high-pressure homogeneous for the first time, the fat and protein that are broken and refine Particle is easy to reassemble into bulky grain, thus smashed after needing to reduce temperature and pressure the protein granule that reassembles and Fat.In addition, suitable temperature can effectively improve the mobility of liquid, to keep Brownian movement fiercer, convenient for broken Protein granule and fat.For this purpose, in this application, will adjust the mixed liquor c after pH value in temperature is 65-75 DEG C, homogeneous pressure After power is high-pressure homogeneous for the first time under conditions of being 40-45MPa, in the condition that temperature is 65-75 DEG C, homogenization pressure is 30-35MPa Lower second high-pressure homogeneous, obtains Siraitia grosvenorii almond milk.

S10：The initial Siraitia grosvenorii almond milk degassing obtains Siraitia grosvenorii almond milk after almond milk essence, sterilizing is added.

Emulsification pretreatment and it is high-pressure homogeneous during, generate a large amount of bubble in feed liquid.The presence of bubble causes to prepare Contain a large amount of oxygen in obtained Siraitia grosvenorii almond milk.Sterilization process is usually with higher temperature, and initially Siraitia grosvenorii apricot Contain the minerals such as a large amount of protein, aliphatic acid and calcium, under the action of high temperature, oxygen, protein, aliphatic acid in benevolence dew And the minerals such as calcium easily react, and lead to nutrient loss, while also shortening the quality guarantee time limit of product.For this purpose, initial Siraitia grosvenorii almond milk needs degassing process before sterilization.In this application, initial Siraitia grosvenorii almond milk is taken off using vacuum method Gas disposal, so that not containing oxygen in initial Siraitia grosvenorii almond milk.

Initial Siraitia grosvenorii almond milk after degassing process carries out sterilization treatment, exists to remove in initial Siraitia grosvenorii almond milk Microorganism, and then extend Siraitia grosvenorii almond milk the quality guarantee time limit.Siraitia grosvenorii is obtained after initial Siraitia grosvenorii almond milk sterilization treatment Almond milk.

Specifically, according to the difference of packaged form, the sterilization method of initial Siraitia grosvenorii almond milk includes autoclave sterilization Or ultra high temperature short time sterilization.When using pop can packaging, using autoclave sterilization mode.When using sterile bag-shaped packaging When, using ultra high temperature short time sterilization mode.

Specifically, autoclave sterilization process is：

By after degassing process initial Siraitia grosvenorii almond milk heating it is filling after be put into Sterilization Kettle.It is 121 in sterilising temp DEG C, sterilization time be 20-25min under conditions of autoclave sterilization, the Siraitia grosvenorii almond milk after being sterilized.Sterilizing terminates Afterwards, the Siraitia grosvenorii almond milk after will be filling is rapidly cooled to room temperature.

Ultra high temperature short time sterilization process is：

By the initial Siraitia grosvenorii almond milk after degassing process sterilising temp is 135-137 DEG C, sterilization time is 4-6s's Under the conditions of ultra high temperature short time sterilization, the Siraitia grosvenorii almond milk after being sterilized.After sterilizing, Siraitia grosvenorii almond milk is used into nothing Bacterium cold filling.

Compared with prior art, the application has the beneficial effect that：

A kind of Siraitia grosvenorii almond milk of present invention offer and preparation method thereof.The raw material for preparing of the Siraitia grosvenorii almond milk includes apricot Benevolence, Chinese yam, wild rice stem, konjaku flour, oat, strange sub- seed, Siraitia grosvenorii concentrate, mangosteen powder, stabilizer, pH adjusting agent, almond milk Essence and pure water.Wherein：Acceptable a large amount of dietary fibers in almond, dietary fiber can increase the satiety of people, suitable It is edible in overweight people；The amarogentin contained in almond can inhibit the raising of blood glucose, have the function of hypoglycemic；Contain in Chinese yam Abundant mucus albumen, mucus albumen are a kind of mixtures of proteinpolysaccharide, there is the magical effect for reducing blood glucose；Chinese yam not fat Fat content is low, and contains a large amount of celluloses, can generate satiety after edible, overweight people is contributed to keep on a diet；Hay wild rice stem heat It is low, moisture is high, and satiety is tended to have after edible, it is edible to be suitable for overweight people；The active ingredient of konjaku flour is Glucomannan, and Portugal is sweet poly- Sugar easily expansion in water, thus have satiety after edible konjaku flour, while containing chromium in konjaku flour, the suction of energy delay glucose It receives, is effectively reduced postprandial blood sugar, to mitigate the burden of pancreas, the glycometabolism of diabetic is made to be in benign cycle, Blood glucose value is maintained within a certain range；Oat be rich in water-soluble dietary fiber, wherein water-soluble dietary fiber it is main effectively at It is divided into beta glucan, beta glucan has good dissolubility and viscosity, and high viscosity environment can be formed in enteron aisle, changes fat Fat is distributed, and delays the absorption of fat, achievees the purpose that adjust lipid and metabolism of blood glucose so that blood glucose maintains normal concentration range It is interior；Dietary fiber containing high level in strange Asia seed, and volume expansion is original number after Water insoluble dietary fiber water suction Times, thus, satiety is easy tod produce after edible strange sub- seed, slows down the speed of digestion, so that blood glucose and insulin are in phase To smoothly horizontal.The sugariness of Siraitia grosvenorii concentrate is 300 times of sweetness of cane sugar, and does not generate heat, thus mogroside It is the ideal sub that diabetes patient, obesity etc. are not easy sugar eater.Also contain a large amount of vitamin C, thus arhat in Siraitia grosvenorii Fruit has the function of hypoglycemic, reducing blood lipid, anti-aging and beauty etc..Dietary fiber energy in Siraitia grosvenorii concentrate and mangosteen powder Promote intestines peristalsis, and then is conducive to digesting and assimilating for Siraitia grosvenorii almond milk.Oligofructose is a kind of excellent aqueous soluble dietary Fiber, by the effect of enteral Bifidobacterium, oligofructose, which can ferment, is apt to raw propionic acid, hinders the synthesis of cholesterol, promotes courage solid Alcohol is converted to bile acid, is increased bile acid output, cholesterol in serum, the content of triglycerides can be effectively reduced, to because of blood Angiocardiopathy caused by fat height has improvement result well.

Siraitia grosvenorii almond milk provided by the present application is rich in a variety of nutrition, and heat is low, has satiety after human body intake, therefore It is edible to be suitable for overweight people；And the metabolism of blood glucose can be adjusted, so that blood glucose is maintained within normal range, has well to diabetes Improvement result；In preparation method provided by the invention, enable to lotion that there is stronger stabilization by high speed shearing emulsification Property, in addition, the two high-pressure homogeneous various slurries that enable in Siraitia grosvenorii almond milk of the different pressures at a temperature of have more Thin molecule, and then the phenomenon that Siraitia grosvenorii almond milk is not in precipitation or oil slick in long-term placement process.It is different twice suitable The pH adjustings of sequence can avoid that precipitation reaction occurs between various slurries, influence the production yield rate of Siraitia grosvenorii almond milk.This hair The preparation method of bright offer has higher raw material availability and production efficiency, and the Siraitia grosvenorii almond milk lotion prepared is thin It is greasy, sugariness is moderate, the quality guarantee time limit is longer.

It should be understood that above general description and following detailed description is only exemplary and explanatory, not The application can be limited.

Description of the drawings

In order to illustrate more clearly of the technical solution of the application, letter will be made to attached drawing needed in the embodiment below Singly introduce, it should be apparent that, for those of ordinary skills, without creative efforts, also It can be obtain other attached drawings according to these attached drawings.

Fig. 1 is the preparation flow schematic diagram of Siraitia grosvenorii almond milk provided in an embodiment of the present invention.

Specific implementation mode

In order to make those skilled in the art better understand the technical solutions in the application, below in conjunction with the application reality The attached drawing in example is applied, technical solutions in the embodiments of the present application is clearly and completely described, it is clear that described implementation Example is only some embodiments of the present application, rather than whole embodiments.Based on the embodiment in the application, the common skill in this field The every other embodiment that art personnel are obtained without making creative work should all belong to the application protection Range.

Please refer to attached drawing 1, wherein Fig. 1 is the preparation flow schematic diagram of Siraitia grosvenorii almond milk provided in an embodiment of the present invention. The description of following specific embodiments is based on attached drawing 1.

As can be seen from Figure 1, the preparation method of a kind of Siraitia grosvenorii almond milk provided by the present application, including：

S02：According to 50-100 mesh mesh screens are crossed after pretreated almond, Chinese yam, oat and wild rice stem mixing corase grinding, obtain Slurry fine grinding after cross 150-200 mesh mesh screens, obtain mixed serum a；

S03：Strange sub- seed slurry, Siraitia grosvenorii concentrate and mangosteen powder are prepared according to strange sub- seed, new fresh fructus momordicae；

S04：Oligofructose, konjaku flour, stabilizer and the mangosteen powder are mixed to join in emulsification shearing tank, institute It states in emulsification shearing tank and fills the pure water that temperature is 85-90 DEG C；The oligofructose, the konjaku flour, the stabilizer, institute Mangosteen powder and the pure water emulsification pretreatment under conditions of rotating speed is 1440-1800r/min are stated, stabilizer feed liquid is obtained, It is generated without solid matter when the stabilizer feed liquid centrifugation；

S05：The mixed serum a, the strange sub- seed slurry are added sequentially in the stabilizer feed liquid, are uniformly mixed, Form mixed serum b；

S06：The Siraitia grosvenorii concentrate is diluted using pure water, pH is added in the Siraitia grosvenorii concentrate after dilution Conditioning agent, so that the pH value of the Siraitia grosvenorii concentrate after dilution is 6.5-7.0；

S07：The Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed serum b, is uniformly mixed, is used The pure water constant volume that temperature is 80-90 DEG C forms mixed liquor c；

S09：By the mixed liquor c after adjusting pH value in the condition that temperature is 65-75 DEG C, homogenization pressure is 40-45MPa It is high-pressure homogeneous for the second time under conditions of temperature is 65-75 DEG C, homogenization pressure is 30-35MPa after lower first time is high-pressure homogeneous, Obtain initial Siraitia grosvenorii almond milk；

Embodiment 1：

4 parts of almond, 0.5 part of Chinese yam, 0.5 part of wild rice stem, 0.01 part of konjaku flour, 0.1 part of oat, strange sub- 0.1 part of seed, Siraitia grosvenorii 0.1 part of powder, 0.6 part of Siraitia grosvenorii concentrate, 0.5 part of oligofructose, 0.15 part of stabilizer, 0.08 part of pH adjusting agent, almond milk Smart 0 part and 78 parts of pure water.

S101：Almond, Chinese yam, oat and wild rice stem are pre-processed respectively；

Wherein, specifically, the preprocess method of almond includes：

The almond that full grains, nothing are gone mouldy is molten in the caustic soda for 5 times of the weight that a concentration of 0.5%, weight is the almond The mesoglea dissolving of the almond is dipped in liquid；

Specifically, the preprocess method of Chinese yam includes：

Chinese yam removes epidermis after cleaning；

The Chinese yam after epidermis will be gone to be dipped to the Chinese yam color in 0.2% aqueous citric acid solution unchanged, It is used in combination clear water to rinse the Chinese yam to aqueous citric acid solution noresidue；

It is extremely in institute that the Chinese yam after clear water is rinsed, which is cut into blocky be added to boiling in the digester added with pure water, The viscosity for stating Chinese yam is 450mPa.s；

The dosage of the pure water is 5 times of the Chinese yam weight.

Specifically, the preprocess method of oat includes：

Oat is cleaned；

It is 300mPa.s that the viscosity to boiling in the digester added with pure water to the oat, which is added, in the oat；

The dosage of the pure water is 5 times of the Chinese yam weight.

Specifically, the preprocess method of wild rice stem includes：

Wild rice stem removes epidermis after cleaning；

The wild rice stem after epidermis will be gone to be cut into blocky be added to boiling in the digester added with pure water to the hay White viscosity is 150mPa.s；

The dosage of the pure water is 5 times of the Chinese yam weight.

S102：According to 50 mesh mesh screens are crossed after pretreated almond, Chinese yam, oat and wild rice stem mixing corase grinding, obtain 150 mesh mesh screens are crossed after slurry fine grinding, obtain mixed serum a.

S103：Strange sub- seed slurry, Siraitia grosvenorii concentrate and mangosteen powder are prepared according to strange sub- seed, new fresh fructus momordicae.

The enlarged volume 15 that deimpurity strange sub- seed will be gone to be dipped to the strange sub- seed in the pure water that temperature is 80 DEG C Times；

50 mesh mesh screens will be crossed after the strange sub- seed corase grinding after immersion, 150 mesh mesh screens are crossed after obtained slurry fine grinding, are obtained Strange Asia seed slurry.

Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 6 valves, broken Siraitia grosvenorii is squeezed the juice, pomace uses water again Elution merges fruit juice and leacheate, obtains extracting solution；

The extracting solution is centrifuged, centrifugate is obtained；

The enzymolysis liquid first enzyme deactivation at 90 DEG C, then passes through the alumina chromatographic column of tandem and activated carbon chromatography Column collects efflux；

The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains Nanofiltration retentate fluid；

It is rinsed in the pomace using rinsing liquid, the pomace centrifugal filtration, vacuum drying, broken, ultra micro after rinsing Mangosteen powder is obtained after crushing, the grain size of the mangosteen powder is 1-10 μm.

S104：Oligofructose, konjaku flour, stabilizer and mangosteen powder are mixed to join in emulsification shearing tank, it is described The pure water that temperature is 85 DEG C is filled in emulsification shearing tank；The oligofructose, the konjaku flour, the stabilizer, sieve Chinese fruit powder and the pure water emulsification pretreatment under conditions of rotating speed is 1440r/min, obtain stabilizer feed liquid, the stabilizer It is generated without solid matter when feed liquid centrifuges.

S105：The mixed serum a, the strange sub- seed slurry are added sequentially in the stabilizer feed liquid, are uniformly mixed, Form mixed serum b.

S106：The Siraitia grosvenorii concentrate is diluted using pure water, is added in the Siraitia grosvenorii concentrate after dilution PH adjusting agent, so that the pH value of the Siraitia grosvenorii concentrate after dilution is 6.5.

S107：The Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed serum b, is uniformly mixed, adopts The pure water constant volume for being 80 DEG C with temperature forms mixed liquor c.

S108：The pH adjusting agent is added in the mixed liquor c, so that the pH value of the mixed liquor c is 8.0；

S109：The mixed liquor c after pH value will be adjusted the under conditions of temperature is 65 DEG C, homogenization pressure is 40MPa It is primary it is high-pressure homogeneous after, under conditions of temperature is 65 DEG C, homogenization pressure is 30MPa second it is high-pressure homogeneous, obtain initial sieve Chinese fruit almond milk.

S110：The initial Siraitia grosvenorii almond milk degassing obtains Siraitia grosvenorii after almond milk essence, autoclave sterilization is added Almond milk.

Embodiment 2：

20 parts of almond, 5 parts of Chinese yam, 2 parts of wild rice stem, 0.5 part of konjaku flour, 3 parts of oat, strange sub- 3 parts of seed, 1 part of mangosteen powder, sieve 1 part of Chinese fruit concentrate, 3 parts of oligofructose, 0.4 part of stabilizer, 0.2 part of pH adjusting agent, 0.1 part of almond milk essence and pure water 88 parts.

S201：Almond, Chinese yam, oat and wild rice stem are pre-processed respectively；

Wherein, specifically, the preprocess method of almond includes：

Soda bath of the almond that full grains, nothing are gone mouldy in 10 times of the weight that a concentration of 2%, weight is the almond In be dipped to the almond mesoglea dissolving；

Specifically, the preprocess method of Chinese yam includes：

Chinese yam removes epidermis after cleaning；

The Chinese yam after epidermis will be gone to be dipped to the Chinese yam color in 0.3% aqueous citric acid solution unchanged, It is used in combination clear water to rinse the Chinese yam to aqueous citric acid solution noresidue；

It is extremely in institute that the Chinese yam after clear water is rinsed, which is cut into blocky be added to boiling in the digester added with pure water, The viscosity for stating Chinese yam is 500mPa.s；

The dosage of the pure water is 5-8 times of the Chinese yam weight.

Specifically, the preprocess method of oat includes：

Oat is cleaned；

It is 350mPa.s that the viscosity to boiling in the digester added with pure water to the oat, which is added, in the oat；

The dosage of the pure water is 8 times of the Chinese yam weight.

Specifically, the preprocess method of wild rice stem includes：

Wild rice stem removes epidermis after cleaning；

The wild rice stem after epidermis will be gone to be cut into blocky be added to boiling in the digester added with pure water to the hay White viscosity is 200mPa.s；

The dosage of the pure water is 5-8 times of the Chinese yam weight.

S202：According to 100 mesh mesh screens are crossed after pretreated almond, Chinese yam, oat and wild rice stem mixing corase grinding, obtain 200 mesh mesh screens are crossed after slurry fine grinding, obtain mixed serum a.

S203：Strange sub- seed slurry, Siraitia grosvenorii concentrate and mangosteen powder are prepared according to strange sub- seed, new fresh fructus momordicae.

The enlarged volume 30 that deimpurity strange sub- seed will be gone to be dipped to the strange sub- seed in the pure water that temperature is 80 DEG C Times；

100 mesh mesh screens will be crossed after the strange sub- seed corase grinding after immersion, 200 mesh mesh screens are crossed after obtained slurry fine grinding, are obtained It is starched to strange sub- seed.

Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 10 valves, broken Siraitia grosvenorii is squeezed the juice, pomace uses water again Elution merges fruit juice and leacheate, obtains extracting solution；

The extracting solution is centrifuged, centrifugate is obtained；

S204：Oligofructose, konjaku flour, stabilizer and mangosteen powder are mixed to join in emulsification shearing tank, it is described The pure water that temperature is 85-90 DEG C is filled in emulsification shearing tank；It is the oligofructose, the konjaku flour, the stabilizer, described Mangosteen powder and the pure water emulsification pretreatment under conditions of rotating speed is 1440-1800r/min, obtain stabilizer feed liquid, institute It is generated without solid matter when stating the centrifugation of stabilizer feed liquid.

S205：The mixed serum a, the strange sub- seed slurry are added sequentially in the stabilizer feed liquid, are uniformly mixed, Form mixed serum b.

S206：The Siraitia grosvenorii concentrate is diluted using pure water, is added in the Siraitia grosvenorii concentrate after dilution PH adjusting agent, so that the pH value of the Siraitia grosvenorii concentrate after dilution is 7.0.

S207：The Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed serum b, is uniformly mixed, adopts With pure water constant volume at a temperature of 90 °C, mixed liquor c is formed.

S208：The pH adjusting agent is added in the mixed liquor c, so that the pH value of the mixed liquor c is 8.5；

S209：The mixed liquor c after pH value will be adjusted the under conditions of temperature is 75 DEG C, homogenization pressure is 45MPa It is primary it is high-pressure homogeneous after, under conditions of temperature is 75 DEG C, homogenization pressure is 35MPa second it is high-pressure homogeneous, obtain initial sieve Chinese fruit almond milk.

S210：The initial Siraitia grosvenorii almond milk degassing obtains Siraitia grosvenorii after almond milk essence, autoclave sterilization is added Almond milk.

Embodiment 3：

12 parts of almond, 3 parts of Chinese yam, 1 part of wild rice stem, 0.3 part of konjaku flour, 2 parts of oat, strange sub- 2 parts of seed, 0.6 part of mangosteen powder, 0.8 part of Siraitia grosvenorii concentrate, 2 parts of oligofructose, 0.2 part of stabilizer, 0.15 part of pH adjusting agent, 0.05 part of almond milk essence and 83 parts of pure water.

S301：Almond, Chinese yam, oat and wild rice stem are pre-processed respectively；

Wherein, specifically, the preprocess method of almond includes：

The almond that full grains, nothing are gone mouldy is molten in the caustic soda for 8 times of the weight that a concentration of 1.5%, weight is the almond The mesoglea dissolving of the almond is dipped in liquid；

Specifically, the preprocess method of Chinese yam includes：

Chinese yam removes epidermis after cleaning；

The Chinese yam after epidermis will be gone to be dipped to the Chinese yam color in 0.25% aqueous citric acid solution unchanged, It is used in combination clear water to rinse the Chinese yam to aqueous citric acid solution noresidue；

It is extremely in institute that the Chinese yam after clear water is rinsed, which is cut into blocky be added to boiling in the digester added with pure water, The viscosity for stating Chinese yam is 475mPa.s；

The dosage of the pure water is 6.5 times of the Chinese yam weight.

Specifically, the preprocess method of oat includes：

Oat is cleaned；

It is 325mPa.s that the viscosity to boiling in the digester added with pure water to the oat, which is added, in the oat；

The dosage of the pure water is 6.5 times of the Chinese yam weight.

Specifically, the preprocess method of wild rice stem includes：

Wild rice stem removes epidermis after cleaning；

The wild rice stem after epidermis will be gone to be cut into blocky be added to boiling in the digester added with pure water to the hay White viscosity is 175mPa.s；

The dosage of the pure water is 6.5 times of the Chinese yam weight.

S302：According to 75 mesh mesh screens are crossed after pretreated almond, Chinese yam, oat and wild rice stem mixing corase grinding, obtain 175 mesh mesh screens are crossed after slurry fine grinding, obtain mixed serum a.

S303：Strange sub- seed slurry, Siraitia grosvenorii concentrate and mangosteen powder are prepared according to strange sub- seed, new fresh fructus momordicae.

The enlarged volume 25 that deimpurity strange sub- seed will be gone to be dipped to the strange sub- seed in the pure water that temperature is 80 DEG C Times；

75 mesh mesh screens will be crossed after the strange sub- seed corase grinding after immersion, 175 mesh mesh screens are crossed after obtained slurry fine grinding, are obtained Strange Asia seed slurry.

Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 8 valves, broken Siraitia grosvenorii is squeezed the juice, pomace uses water again Elution merges fruit juice and leacheate, obtains extracting solution；

The extracting solution is centrifuged, centrifugate is obtained；

S304：Oligofructose, konjaku flour, stabilizer and mangosteen powder are mixed to join in emulsification shearing tank, it is described The pure water that temperature is 87 DEG C is filled in emulsification shearing tank；The oligofructose, the konjaku flour, the stabilizer, sieve Chinese fruit powder and the pure water emulsification pretreatment under conditions of rotating speed is 1600r/min, obtain stabilizer feed liquid, the stabilizer It is generated without solid matter when feed liquid centrifuges.

S305：The mixed serum a, the strange sub- seed slurry are added sequentially in the stabilizer feed liquid, are uniformly mixed, Form mixed serum b.

S306：The Siraitia grosvenorii concentrate is diluted using pure water, is added in the Siraitia grosvenorii concentrate after dilution PH adjusting agent, so that the pH value of the Siraitia grosvenorii concentrate after dilution is 6.7.

S307：The Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed serum b, is uniformly mixed, adopts The pure water constant volume for being 85 DEG C with temperature forms mixed liquor c.

S308：The pH adjusting agent is added in the mixed liquor c, so that the pH value of the mixed liquor c is 8.3；

S309：The mixed liquor c after pH value will be adjusted the under conditions of temperature is 70 DEG C, homogenization pressure is 42MPa It is primary it is high-pressure homogeneous after, under conditions of temperature is 70 DEG C, homogenization pressure is 32MPa second it is high-pressure homogeneous, obtain initial sieve Chinese fruit almond milk.

S310：The initial Siraitia grosvenorii almond milk degassing obtains arhat after almond milk essence, ultra high temperature short time sterilization is added Fruit almond milk.

Since embodiment of above is that reference combination illustrates on other modes, have between different embodiments There is an identical part, just to refer each other for identical, similar part between each embodiment in this specification.Herein no longer in detail It illustrates.

Those skilled in the art will readily occur to its of the application after considering specification and putting into practice the disclosure invented here His embodiment.This application is intended to cover the present invention any variations, uses, or adaptations, these modifications, purposes or Person's adaptive change follows the general principle of the application and includes the undocumented common knowledge in the art of the application Or conventional techniques.The description and examples are only to be considered as illustrative, and the true scope and spirit of the application are wanted by right The content asked is pointed out.

Above-described the application embodiment does not constitute the restriction to the application protection domain.

Claims

1. a kind of preparation method of Siraitia grosvenorii almond milk, which is characterized in that including：

Almond, Chinese yam, oat and wild rice stem are pre-processed respectively；

According to 50-100 mesh mesh screens are crossed after pretreated almond, Chinese yam, oat and wild rice stem mixing corase grinding, obtained slurry is thin 150-200 mesh mesh screens are crossed after mill, obtain mixed serum a；

Strange sub- seed slurry, Siraitia grosvenorii concentrate and mangosteen powder are prepared according to strange sub- seed, new fresh fructus momordicae；

Oligofructose, konjaku flour, stabilizer and the mangosteen powder are mixed to join in emulsification shearing tank, the emulsification is cut It cuts and fills the pure water that temperature is 85-90 DEG C in tank；The oligofructose, the konjaku flour, the stabilizer, the Siraitia grosvenorii Powder and the pure water emulsification pretreatment under conditions of rotating speed is 1440-1800r/min, obtain stabilizer feed liquid, the stabilization It is generated without solid matter when agent feed liquid centrifuges；

The mixed serum a, the strange sub- seed slurry are added sequentially in the stabilizer feed liquid, is uniformly mixed, forms mixing Slurries b；

The Siraitia grosvenorii concentrate is diluted using pure water, pH adjusting agent is added in the Siraitia grosvenorii concentrate after dilution, So that the pH value of the Siraitia grosvenorii concentrate after dilution is 6.5-7.0；

By adjust pH value after the Siraitia grosvenorii concentrate be added in the mixed serum b, be uniformly mixed, use temperature for 80-90 DEG C of pure water constant volume forms mixed liquor c；

The pH adjusting agent is added in the mixed liquor c, so that the pH value of the mixed liquor c is 8.0-8.5；

Under conditions of temperature is 65-75 DEG C, homogenization pressure is 40-45MPa for the first time by the mixed liquor c after adjusting pH value It is high-pressure homogeneous for the second time under conditions of temperature is 65-75 DEG C, homogenization pressure is 30-35MPa after high-pressure homogeneous, it obtains initial Siraitia grosvenorii almond milk；

The initial Siraitia grosvenorii almond milk degassing obtains Siraitia grosvenorii almond milk after almond milk essence, sterilizing is added.

2. the preparation method of Siraitia grosvenorii almond milk according to claim 1, which is characterized in that the pretreatment packet of the almond It includes：

The almond that full grains, nothing are gone mouldy is in a concentration of 0.5%-2%, the caustic soda for 5-10 times of the weight that weight is the almond The mesoglea dissolving of the almond is dipped in solution；

3. the preparation method of Siraitia grosvenorii almond milk according to claim 1, which is characterized in that the pretreatment packet of the Chinese yam It includes：

Chinese yam removes epidermis after cleaning；

The Chinese yam after epidermis will be gone to be dipped to the Chinese yam color in the aqueous citric acid solution of 0.2%-0.3% without change Change, clear water is used in combination to rinse the Chinese yam to aqueous citric acid solution noresidue；

The Chinese yam after clear water is rinsed is cut into blocky be added to boiling in the digester added with pure water to the Chinese yam Viscosity be 450-500mPa.s；

The dosage of the pure water is 5-8 times of the Chinese yam weight.

4. the preparation method of Siraitia grosvenorii almond milk according to claim 1, which is characterized in that the pretreatment packet of the oat It includes：

The viscosity being added after oat is cleaned to boiling in the digester added with pure water to the oat is 300- 350mPa.s；

The dosage of the pure water is 5-8 times of the Chinese yam weight.

5. the preparation method of Siraitia grosvenorii almond milk according to claim 1, which is characterized in that the pretreatment packet of the wild rice stem It includes：

Wild rice stem removes epidermis after cleaning；

The wild rice stem after epidermis will be gone to be cut into blocky be added to boiling in the digester added with pure water to the wild rice stem Viscosity is 150-200mPa.s；

The dosage of the pure water is 5-8 times of the Chinese yam weight.

6. the preparation method of Siraitia grosvenorii almond milk according to claim 1, which is characterized in that prepared by the very sub- seed of the basis Strange Asia seed, which is starched, includes：

The enlarged volume 15-30 that deimpurity strange sub- seed will be gone to be dipped to the strange sub- seed in the pure water that temperature is 80 DEG C Times；

50-100 mesh mesh screens will be crossed after the strange sub- seed corase grinding after immersion, 150-200 mesh mesh screens are crossed after obtained slurry fine grinding, Obtain strange sub- seed slurry.

7. the preparation method of Siraitia grosvenorii almond milk according to claim 1, which is characterized in that prepared according to new fresh fructus momordicae Siraitia grosvenorii concentrate includes：

Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 6-10 valves, broken Siraitia grosvenorii is squeezed the juice, pomace is drenched with water again It washes, merges fruit juice and leacheate, obtain extracting solution；

The extracting solution is centrifuged, centrifugate is obtained；

The enzymolysis liquid first enzyme deactivation at 90 DEG C is received then by the alumina chromatographic column of tandem and activated carbon chromatography column Collect efflux；

The efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, ultrafiltration is obtained and filters out Liquid；

The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains nanofiltration Trapped fluid；

8. the preparation method of Siraitia grosvenorii almond milk according to claim 7, which is characterized in that the preparation of the mangosteen powder Method includes：

It is rinsed in the pomace using rinsing liquid, the pomace centrifugal filtration, vacuum drying, broken, ultramicro grinding after rinsing After obtain mangosteen powder, the grain size of the mangosteen powder is 1-10 μm.

9. a kind of Siraitia grosvenorii almond milk, which is characterized in that the raw material for preparing of the Siraitia grosvenorii almond milk includes according to mass fraction：

4-20 parts of almond, 0.5-5 parts of Chinese yam, 0.5-2 parts of wild rice stem, 0.01-0.5 parts of konjaku flour, 0.1-3 parts of oat, strange sub- seed 0.1-3 parts, 0.1-1 parts of mangosteen powder, 0.6-1 parts of Siraitia grosvenorii concentrate, 0.5-3 parts of oligofructose, 0.15-0.4 parts of stabilizer, 78-88 parts of 0.08-0.2 parts of pH adjusting agent, 0-0.1 parts of almond milk essence and pure water.

10. Siraitia grosvenorii almond milk according to claim 9, which is characterized in that each ingredient of the stabilizer is according to quality Number includes 35-45 parts of 20-30 parts of gellan gum, 30-40 parts of carragheen and casein sodium；The pH adjusting agent includes carbonic acid Sodium or sodium citrate.