CN108967545A

CN108967545A - A kind of peanut and walnut milk and preparation method

Info

Publication number: CN108967545A
Application number: CN201810683511.6A
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: 2018-12-11

Abstract

The present invention provides a kind of peanut and walnut milk and preparation method.The raw material for preparing of the peanut and walnut milk includes raw milk, shelled peanut, walnut kernel, odd sub- seed, Siraitia grosvenorii concentrate, mangosteen powder, stabilising emulsifier, pH adjusting agent, cream hickory nut essence and pure water.The sugariness of Siraitia grosvenorii concentrate is 300 times of sweetness of cane sugar, and does not generate heat, thus 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, anti-aging and beauty etc..Dietary fiber in Siraitia grosvenorii concentrate and mangosteen powder can promote intestines peristalsis, and then be conducive to the digestion and absorption of peanut and walnut milk.In preparation method provided by the invention raw material availability with higher and production efficiency, and the phenomenon that the peanut and walnut milk prepared is not in precipitating 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 peanut and walnut milk and preparation method

Technical field

The present invention relates to food processing technology field more particularly to a kind of peanut and walnut milks and preparation method.

Background technique

With the improvement of living standards, having the health care product of adjustment function of human body to 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 milk beverage etc..

The substances such as minerals, phosphatide, protein and vitamin rich in, are common in daily life in milk Health food., there is the milk of various tastes in the mouthfeel and nutrition of horn of plenty milk, as peanut milk, walnut milk and More grain milks etc..The appearance of various milk provides not only diversified mouthfeel, but also enriches the nutriture value of plain chocolate Value.For the sugariness for making peanut milk etc. reach suitable, it will usually add the sugar of appropriate amount.But the milk added with sugar is not It is suitable for diabetic and overweight people is edible, this causes the sale of milk limitation occur.

In the preparation process of peanut milk etc., due to the defect of preparation process, often exist raw material availability it is low, produce The lower problem of product production capacity, this causes production efficiency lower.In addition, usually can also be added in the preparation process of peanut milk etc. The various additives for extending the quality guarantee time limit are easy to cause peanut ox although the use of the additive is able to extend the quality guarantee time limit Milk etc. generates precipitating and oil slick during long-term put, and influences the sense organ of consumer.

Summary of the invention

The present invention provides a kind of peanut and walnut milk and preparation method, to solve existing milk during long-term put easily Lead to the problem of precipitating and oil slick.

The present invention provides a kind of peanut and walnut milk, and the protein content in the peanut and walnut milk is 2-10%, fat Content is 1.8-6%, pH value 6.8-7.1.Peanut and walnut milk provided by the invention includes: raw milk according to mass fraction 20-50 parts, 5-15 parts of shelled peanut, 3-10 parts of walnut kernel, odd sub- 0.1-3 parts of seed, 0.6-1.2 parts of Siraitia grosvenorii concentrate, Siraitia grosvenorii 0.1-1 parts of powder, 0.15-0.3 parts of stabilising emulsifier, 0.08-0.2 parts of pH adjusting agent, 0-0.1 parts of cream hickory nut essence and pure 40-60 parts of water purification.

Wherein, raw milk is the fresh milk just squeezed out, has immunoglobulin abundant, can be effective against disease Poison, bacterium, fungi and other anaphylactogens.Also contain lactoferrin in raw milk, can be effectively anti-oxidant, it eliminates or inhibits thin Bacterium promotes brain cell growth, improves memory.In addition, also containing growth factor and protein in raw milk, body can be promoted The growth and development of intrinsic nerve system, digestive system and integumentary system etc. promotes wound healing, accelerates postoperative rehabilitation.

Contain vitamin E, vitamin C and a certain amount of zinc in shelled peanut, memory can be enhanced, it is anti-aging, delay brain function Decline moisturizes the skin.Fatty acid in shelled peanut is mostly unsaturated fatty acid, has the function of reducing cholesterol, facilitate Prevent and treat artery sclerosis, hypertension and coronary heart disease.In addition, containing a kind of bioactive substance resveratrol, white black false hellebore in shelled peanut Alcohol can prevent and treat neoplastic diseases, while can reduce platelet aggregation, and then can reach prevention and treatment Atherosclerosis Change, cardiovascular and cerebrovascular disease.

Vitamin B and E rich in, can prevent cell senescence in walnut kernel, be the ideal skin enamel of human body, It is often edible to play the role of moistening skin, black beard and hair.There are a variety of unsaturated and single non-saturated fatty acids in walnut kernel, can be reduced Absorption of the enteron aisle to cholesterol, and then cholesterol level is reduced, the dirt in vascular wall is excluded, to provide to human body better New blood, therefore, it is edible that walnut kernel is well suited for artery sclerosis, hypertension and Coronary Heart Disease Patients.In addition, walnut kernel also has qi-restoratives The effect of Qiang Ti, brain healthy, anti-cancer, enhancing memory and anti-aging etc..

It is natural rich in fatty acid alpha-linolenic acid and a variety of oxidation-resistant active ingredients necessary to human body in odd Asia seed The source of omega-3 fatty acid.Omega-3 fatty acid has the function of reduction triglycerides, meanwhile, the β-contained in odd Asia seed Sterol can reduce cellular cholesterol content, and therefore, edible odd sub- seed can reduce the content of cholesterol in human body.In addition, odd Sub- seed dietary fiber, protein, vitamin and minerals also rich in.Due to the meals containing high level in odd sub- seed Fiber is eaten, i.e., every odd sub- seed of 12g contains about 5g dietary fiber, and volume expansion is original after Water insoluble dietary fiber water suction Several times, thus, it is easy to produce satiety after edible odd 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 lipid, anti-aging and beauty etc..In Siraitia grosvenorii also containing fructose, amino acid, flavones, protein, fatty acid and The nutrients such as manganese, iron, selenium, thus Siraitia grosvenorii nutritive value with higher.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 peanut and walnut milk, diabetes patient, obesity etc. is enabled to be not easy sugar eater Edible peanut walnut milk increases the sales range of peanut and walnut milk.Meanwhile nutriment abundant in Siraitia grosvenorii, so that The nutritive value of peanut and walnut 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 10 sugarinesses.Certainly, Siraitia grosvenorii Concentrate can also use other sugarinesses Siraitia grosvenorii concentrate, and in peanut and walnut 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 dietary fiber and amino acid very rich in mangosteen powder, intestines peristalsis can be promoted, and then be conducive to peanut and walnut ox The digestion and absorption of milk.

Stabilising emulsifier is the additive for enhancing peanut and walnut milk stability.Due to containing peanut in peanut and walnut milk Powder and mangosteen powder that benevolence, walnut kernel are worn into etc., thus it is steady in raw milk and pure water to increase powdery substance It is qualitative, it needs to add stabilising emulsifier in the preparation process of peanut and walnut milk.More preferably, in the present invention, stablize cream Agent includes 20-30 parts of gellan gum, 30-40 parts of carragheen and 35-45 parts of casein sodium according to mass fraction.

PH adjusting agent is the additive for adjusting peanut and walnut milk pH.It enables to be prepared by the addition of pH adjusting agent To peanut and walnut milk be in neutrality, and then the acid-base balance of inside of human body will not be destroyed.More preferably, in the present invention, pH Regulator selects edible sodium bicarbonate or sodium citrate.

Cream hickory nut essence is the additive with walnut fragrance.The addition of cream hickory nut essence enables to peanut Walnut milk has strong cream hickory nut fragrance.

Pure water is the diluent that raw material is respectively prepared in peanut and walnut milk, suitable for peanut and walnut milk to be diluted to The concentration of mouthfeel.

For peanut and walnut milk provided by the invention, the protein content in the peanut and walnut milk can reach 2- 10%, fat content can reach 1.8-6%, to meet the needs of people are to protein and fat regimen amount.In addition, peanut core The pH of peach milk can reach 6.8-7.1, and neutral pH will not break the acid-base balance of inside of human body, so that inside of human body Acid-base balance keep stablize.

More preferably, peanut and walnut milk includes: 35 parts of raw milk, 10 parts of shelled peanut, walnut kernel 5 according to mass fraction Part, odd sub- 1 part of seed, 0.8 part of Siraitia grosvenorii concentrate, 0.5 part of mangosteen powder, 0.2 part of stabilising emulsifier, 0.08 part of pH adjusting agent, 0.005 part of cream hickory nut essence and 47.415 parts of pure water.

The present invention also provides a kind of preparation method of peanut and walnut milk, which is specifically included:

S01: shelled peanut, walnut kernel, odd sub- seed and new fresh fructus momordicae are prepared into peanut paste, walnut pulp, odd sub- seed respectively Slurry, Siraitia grosvenorii concentrate and mangosteen powder.

In the preparation method of peanut and walnut milk provided by the invention, peanut paste, walnut pulp, odd sub- seed slurry, Siraitia grosvenorii The preparation of concentrate and mangosteen powder is all made of pure, fresh shelled peanut, walnut kernel, odd sub- seed and Siraitia grosvenorii preparation, Without containing additive, be conducive to absorption of human body.

The preparation side of peanut paste, walnut pulp, odd sub- seed slurry, Siraitia grosvenorii concentrate and mangosteen powder is described separately below Method.

In a first aspect, being specifically included by the method that shelled peanut prepares peanut paste:

S0111: selection full grains, the shelled peanut without mildew, the shelled peanut remove kind of a skin.

Full grains, the shelled peanut without mildew are selected, to guarantee the quality for the peanut paste being prepared.Outside shelled peanut Red kind of skin is easy softening in subsequent refining step, and then easy package or winding peanut are broken, and then generate more flower Raw slag, reduces the defibrination rate of shelled peanut.For this purpose, after shelled peanut select, by being exposed to the sun or the modes such as high pressure water rinses clearly are gone Except shelled peanut kind skin.

S0112: it is 2-5mm that the groundnut kernel powder after removing kind of skin, which is broken to partial size,.

It will go the shelled peanut after kind of skin that pulverizer is used to be ground into partial size broken for the peanut of 2-5mm.

S0113: the smashed shelled peanut upper and lower fiery temperature be 100-120 DEG C oven for baking to the peanut The water content of benevolence is 8-11%.

The oven for baking for being 100-120 DEG C in upper and lower fiery temperature by smashed shelled peanut.Smashed shelled peanut exists When fire temperature is toasted under the conditions of being 100-120 DEG C up and down, the fat secretion in shelled peanut goes out, so that shelled peanut appearance is strong Fragrance.Due to shelled peanut broken, the small volume of shelled peanut when baking that is ground into the peanut that partial size is 2-5mm, therefore, flower Raw broken heating surface area is larger, the broken fragrance for just toasting out peanut quickly under the conditions of upper and lower fiery temperature is 100-120 DEG C of peanut, And the water content of the shelled peanut after toasting is less, about 8-11%, at this point, the fragrance of peanut can be toasted out and by flower Raw benevolence is cooked-on.

In addition, toast earthnut benevolence can also remove the grease in peanut, so that containing lower in the peanut paste of preparation The grease of content, so as to be suitable for the patients such as hyperlipidemia, hypertension by the peanut and walnut milk that peanut paste is prepared.

S0114: being 70- by the water content that the shelled peanut after baking is dipped to the shelled peanut in pure water 80%.

Shelled peanut produces denseer fragrance after overbaking, this make baking after shelled peanut during immersion still So with the fragrance of peanut.Baking is so that contain a small amount of grease and water, and the internal structure of shelled peanut becomes in shelled peanut Change, this makes shelled peanut crisp, hygroscopic.As a result, when the shelled peanut after baking impregnates in pure water, water content it is few and Crisp shelled peanut can absorb rapidly a large amount of pure water, so that shelled peanut reaches the saturation of itself.In this application, The water content that control shelled peanut is dipped to shelled peanut in pure water is 70-80%, at this point, aqueous in the shelled peanut after baking Amount basically reaches saturation.Shelled peanut absorbs more easy grinding after a large amount of water, and defibrination is thinner, will not waste shelled peanut, improves The utilization rate of raw material.In general, the soaking time of shelled peanut in winter after baking is 2-3h, it is 0.5- in the soaking time of summer 1.5h。

S0115: the shelled peanut after immersion is 1 according to the mass ratio of the shelled peanut and pure water before immersion: 1.5-2 is matched, and crosses 100-150 mesh mesh screen, obtained slurry after the shelled peanut and pure water corase grinding after proportion 200-250 mesh mesh screen is crossed after fine grinding, obtains peanut paste.

According to the quality of shelled peanut before impregnating and before impregnating, shelled peanut quality claims with the mass ratio that pure water is 1:1.5-2 Take pure water.Defibrination process is carried out after shelled peanut after immersion is mixed with weighed pure water.During defibrination process, first First time corase grinding is carried out, obtained slurry crosses the mesh screen of 100-150 mesh.It crosses the slurry that obtains after 100-150 mesh mesh screen and carries out the Secondary fine grinding, the slurry that fine grinding obtains cross the mesh screen of 200-250 mesh.Cross the slurry obtained after 200-250 mesh mesh screen again fine grinding, The mesh screen for crossing 200-250 mesh, obtains peanut paste.Due to shelled peanut by first toast afterwards impregnate after, the water content of shelled peanut can Reach maximum, defibrination, shelled peanut can refine to the greatest extent at this time, and then generate more peanut pastes, improve peanut paste Output capacity.Further, carry out by several times corase grinding and fine grinding, can further such that shelled peanut refine, improve the output capacity of peanut paste, Reduce the rate of deposition of peanut paste.Meanwhile peanut paste is fine and smooth, soft and smooth, more added with palatability.

Second aspect is specifically included by the method that walnut kernel prepares walnut pulp:

S0121: walnut kernel is detached from institute in temperature to be dipped to the epidermis of the walnut kernel in 80-100 DEG C of pure water State walnut kernel.

Walnut kernel full, without mildew is selected, to guarantee the quality for the walnut pulp being prepared.Crust outside walnut kernel It is easy softening equally in subsequent refining step, causes to generate more walnut slag, reduces the defibrination rate of walnut kernel.For this purpose, After walnut kernel select, need to remove the crust outside walnut kernel.Due to bonding strong between the crust and pulp of walnut kernel Spend stronger, and the surface of walnut kernel is in gully formula, by being exposed to the sun or the modes such as high pressure water rinses clearly are not easy to remove outside walnut kernel Crust.For this purpose, removing walnut by the mode that walnut kernel is immersed in the pure water that temperature is 80-100 DEG C in the application Crust outside benevolence.Under higher water temperature, walnut kernel is relatively easy to peel.

S0122: by the walnut kernel after decortication according to the walnut kernel and pure water before immersion mass ratio be 1: 1-1.5 is matched, and crosses 50-100 mesh mesh screen after the walnut kernel and pure water corase grinding after proportion, obtained slurry is thin 150-200 mesh mesh screen is crossed after mill, obtains walnut pulp.

According to the quality of walnut kernel before impregnating and before impregnating, walnut kernel quality claims with the mass ratio that pure water is 1:1-1.5 Take pure water.Defibrination process is carried out after walnut kernel after immersion is mixed with weighed pure water.During defibrination process, first First time corase grinding is carried out, obtained slurry crosses the mesh screen of 50-100 mesh.It crosses the slurry obtained after 50-100 mesh mesh screen and carries out second Secondary fine grinding, the slurry that fine grinding obtains cross the mesh screen of 150-200 mesh.Cross the slurry obtained after 150-200 mesh mesh screen fine grinding, mistake again The mesh screen of 150-200 mesh, obtains walnut pulp.Walnut kernel has fully absorbed largely moisture during immersion, at this time defibrination, core Peach kernel can refine to the greatest extent, and then generate more walnut pulps, improve the output capacity of walnut pulp.Further, by several times into Row corase grinding and fine grinding, can be further such that walnut kernel refinement, improves the output capacity of walnut pulp, reduces the rate of deposition of walnut pulp. Meanwhile walnut pulp is fine and smooth, soft and smooth, more added with palatability.

The third aspect is specifically included by the method for the odd sub- odd sub- seed slurry of seed preparation:

S0131: the volume that deimpurity odd sub- seed will be gone to be dipped to the odd sub- seed in the pure water that temperature is 80 DEG C Expand 15-30 times.

Odd Asia seed has very high expansion rate in water, and according to the difference of water consumption, the water absorption rate of odd Asia seed can reach 100 times.The sub- seed of surprise that expansion multiple is 20 times is obtained as the odd sub- seed of 5kg impregnates in 100kg water.After odd Asia seed impregnates expansion, The surface of odd Asia seed can generate layer of transparent colloidal substance, which is mainly soluble dietary fiber.It is soluble Dietary fiber can stimulate the wriggling of human body stomach, be easy to produce satiety, advantageous to adiposis patient；Peanut is also helped simultaneously The digestion and absorption of walnut milk.Therefore, odd sub- seed impregnates the transparent colloid substance generated after expansion and does not need to remove.

In this application, the volume that deimpurity odd sub- seed will be gone to be dipped to odd 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 odd sub- seed bubble open as early as possible, and will not destroy the nutritional ingredient of odd sub- seed.

S0132: 50-100 mesh mesh screen will be crossed after the odd sub- seed corase grinding after immersion, 150- is crossed after obtained slurry fine grinding 200 mesh mesh screens obtain odd sub- seed slurry.

Since odd sub- seed has absorbed a large amount of pure water in soaking process, thus it is not required to during the defibrination of odd sub- seed In addition pure water is added.During the defibrination process of odd 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 screen and carries out second of fine grinding, the slurry that fine grinding obtains crosses 150-200 purpose Mesh screen.Cross the slurry obtained after 150-200 mesh mesh screen again fine grinding, cross the mesh screen of 150-200 mesh, obtain odd sub- seed slurry.Due to Odd Asia seed has absorbed a large amount of pure water in soaking process, and therefore, odd Asia seed has been softened.During defibrination, softening The sub- seed of surprise be easier to levigate, and then generate more odd sub- seeds slurries, improve the output capacity of odd sub- seed slurry.Further, by several times into Row is roughly ground and fine grinding, can be further such that odd sub- seed refinement, improves the output capacity that the sub- seed of surprise is starched, reduce the precipitating of odd Asia seed slurry Rate.Meanwhile the sub- seed slurry of surprise is fine and smooth, soft and smooth, more added with palatability.

Fourth aspect is specifically included by the method that new fresh fructus momordicae prepares Siraitia grosvenorii concentrate:

S0141: Siraitia grosvenorii is crushed, and it is standard that each fresh fruit, which is crushed to 6-10 valve, and broken Siraitia grosvenorii is squeezed the juice, fruit Slag is eluted with water again, is merged fruit juice and leacheate, is obtained extracting solution.

Using the Siraitia grosvenorii of fresh, no disease and pests harm, maturation.By Siraitia grosvenorii using broken crusher machine, each fresh fruit is crushed to 6-10 valve is standard.Broken Siraitia grosvenorii is squeezed the juice using the higher screw extrusion mode of juicing effect, fruit juice is spare.Pomace It is eluted with water, obtains leacheate.Merge fruit juice and leacheate to obtain extracting solution.Remaining pomace is spare.

S0142: the extracting solution is centrifuged, centrifugate is obtained.

S0143: protease reagent is added in the centrifugate and is digested, enzymolysis liquid is obtained.

Protease reagent is added in centrifugate to be digested, enzymolysis liquid is obtained.The additional amount of protease reagent is to extract The 0.01-0.03w/v% of liquid product.If the additive amount of protease reagent is less than 0.01w/v%, hydrolysis result will lead to sharply 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 additional amount 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 enzymatic hydrolysis pH be 3- Under conditions of 6, the hydrolysis result of protease reagent is best.

S0144: then the enzymolysis liquid first enzyme deactivation at 90 DEG C passes through the alumina chromatographic column and active carbon of tandem Chromatographic column collects efflux.

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

S0145: the efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, is obtained Ultrafiltration filter liquor.

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.

S0146: the ultrafiltration filter liquor is less than or equal to 500 μ s/ using the conductivity of nanofiltration membrane separating and purifying to filter liquor Cm 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, nanofiltration 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 lesser volume, and filtrate is obtained.After ultrafiltration filter liquor flows through nanofiltration membrane, in nanofiltration membrane plus water is carried out Nanofiltration.The filtrate obtained after the filtrate obtained after water nanofiltration and the nanofiltration of ultrafiltration filter liquor 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.

S0147: the nanofiltration retentate fluid concentration obtains Siraitia grosvenorii concentrate.

5th aspect, is specifically included by the method that new fresh fructus momordicae prepares mangosteen powder:

Rinsing liquid is added in fourth aspect in step S0141 spare pomace to be rinsed, the pomace after rinsing was centrifuged Mangosteen powder is obtained after filter, vacuum drying, broken, ultramicro grinding.In this application, the partial size of mangosteen powder is 1-10 μm, with Convenient for dissolution and emulsification pretreatment.

S02: the mangosteen powder and stabilising emulsifier are added in emulsification shearing tank, are filled in the emulsification shearing tank The pure water that temperature is 85-90 DEG C；The mangosteen powder, the stabilising emulsifier and the pure water are 1440- in revolving speed Emulsification pretreatment under conditions of 1800r/min obtains stabilizer feed liquid, generates when the stabilizer feed liquid is centrifuged without solid matter.

The pure water that temperature is 85-90 DEG C is added in emulsification shearing tank.It, will after pure water is added in emulsification shearing tank Mangosteen powder and stabilising emulsifier are added in 85-90 DEG C of pure water.The revolving speed of emulsification shearing tank is adjusted to 1440- 1800r/min, at this point, mangosteen powder, stabilising emulsifier and pure water emulsification pretreatment under the action of shear force, form stabilizer Feed liquid.When stabilizer feed liquid centrifugal treating is generated without solid matter, mangosteen powder and stabilising emulsifier have emulsified molten completely Solution forms stabilizer feed liquid stable, that quality is uniform in pure water.

During the emulsification pretreatment of mangosteen powder, stabilising emulsifier and pure water, since the temperature of emulsification pretreatment is 85- 90 DEG C, therefore, higher temperature enables to mangosteen powder and stabilising emulsifier is more efficient is dissolved in pure water, meanwhile, Mangosteen powder and stabilising emulsifier will not boil in pure water, and then the nutritional ingredient in mangosteen powder is avoided to be destroyed. In general, under conditions of emulsification pretreatment temperature is 85-90 DEG C, revolving speed is 1440-1800r/min, mangosteen powder, stabilising emulsifier Time with pure water emulsification pretreatment is 15min or so.

S03: raw milk, cream hickory nut essence, the peanut paste, the walnut pulp and the odd sub- seed slurry are successively added Enter into the stabilizer feed liquid, be uniformly mixed, forms mixed liquor a.

Successively by raw milk, cream hickory nut essence and the above-mentioned peanut paste being prepared, walnut pulp and Qi Ya seed slurry It is added in stabilizer feed liquid, forms mixed liquor a after mixing.In general, stir about 10min can be realized the mixed of above-mentioned slurries It closes uniform.

S04: the Siraitia grosvenorii concentrate is diluted using pure water, pH is added in the Siraitia grosvenorii concentrate after dilution Regulator, 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.Therefore, in this application, the Siraitia grosvenorii concentrate being prepared is diluted to using pure water certain dense Degree.Since Siraitia grosvenorii concentrate is dissolved in after water in acidity, and contain a large amount of calcium substance in peanut paste, walnut pulp, therefore, if Siraitia grosvenorii concentrate after dilution is directly mixed with peanut paste, walnut pulp, then is easy to produce precipitating, influences peanut and walnut milk Quality and cause calcium substance to be lost.For this purpose, pH adjusting agent is added in Siraitia grosvenorii concentrate after dilution, so that after dilution The pH value of Siraitia grosvenorii concentrate be 6.5-7.0, that is, the pH of Siraitia grosvenorii concentrate after diluting is in neutrality.In this application, pH Regulator can use edible sodium bicarbonate or sodium citrate.

S05: the Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed liquor a, is uniformly mixed, using temperature The pure water constant volume that degree is 80-90 DEG C forms mixed liquor b.

Siraitia grosvenorii concentrate after adjusting pH value is added to raw milk, cream hickory nut essence, peanut paste and walnut Slurry etc. is formed by mixed liquor a, is uniformly mixed.Use temperature for 80-90 DEG C pure water by Siraitia grosvenorii concentrate with mix The solution constant volume of liquid a after mixing forms mixed liquor b.At this point, mixed liquor b has certain concentration.It is mixed in isochoric formation During liquid b, 80-90 DEG C of pure water enables to mixed liquor b to have 65-75 DEG C of temperature, height in the next steps Mixed liquor b no longer needs to heat in pressure homogenizing process, and then saves the heating time of mixed liquor b.

S06: being added the pH adjusting agent in the mixed liquor b, so that the pH value of the mixed liquor b is 7.4-7.6.

In general, the pH value optimum range of neutral protein beverage products is 6.8~7.1 in order to extend the shelf life of product.And In this application, the fat in walnut kernel and shelled peanut is mostly unsaturated fatty acid, and unsaturated fatty acid holds in sterilization process Easily acid value is caused to increase because of high-temperature process, so that the pH value of product reduces.For this purpose, in this application, needing mixed It closes in liquid b and pH adjusting agent is added, so that the pH value of mixed liquor b is 7.4-7.6.In this way, in sterilization process, slightly meta-alkalescence Mixed liquor b can neutralize unsaturated fatty acid because pH value caused by high temperature acidified reduces, so that the peanut core after sterilizing Peach milk has 6.8~7.1 optimal pH range.

S07: by the mixed liquor b after adjusting pH value in the condition that temperature is 65-75 DEG C, homogenization pressure is 35-40MPa It is high-pressure homogeneous for the second time under conditions of temperature is 60-75 DEG C, homogenization pressure is 25-30MPa after lower first time is high-pressure homogeneous, Obtain initial peanut and walnut milk；The described second high-pressure homogeneous temperature temperature high-pressure homogeneous lower than the first time.

It is high-pressure homogeneous to enable to obtain micronization by the solid particle of carrier of liquid, so that peanut and walnut ox Milk has better stability.However in this application, there is fat and egg simultaneously in raw milk, walnut kernel and shelled peanut etc. Therefore white matter particle exists simultaneously fat and protein granule in the mixed liquor b being prepared.Fat and protein granule exist Under the conditions of high temperature and high pressure, Brownian movement is very fierce.Mixed liquor b is broken and refines after high-pressure homogeneous for the first time Fat and protein granule are easy to reassemble into bulky grain, reassemble so smashing after needing to reduce temperature and pressure Protein granule and fat.In addition, suitable temperature can effectively improve the mobility of liquid, so that Brownian movement be made more to swash It is strong, convenient for broken protein granule and fat.For this purpose, in this application, will adjust the mixed liquor b after pH value in temperature is 65- 75 DEG C, homogenization pressure be 35-40MPa under conditions of for the first time it is high-pressure homogeneous after, temperature be 60-75 DEG C, homogenization pressure 25- It is high-pressure homogeneous for the second time under conditions of 30MPa, obtain initial peanut and walnut milk；Second of high-pressure homogeneous temperature is lower than first The temperature of sub-high pressure homogeneous.

S08: peanut and walnut milk is obtained after the initial peanut and walnut milk degassing, sterilizing.

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 initial peanut and walnut milk.Sterilization process temperature usually with higher, and initial peanut Contain the minerals such as a large amount of protein, fatty acid and calcium, under the action of high temperature, oxygen, protein, rouge in walnut milk The minerals such as fat acid and calcium easily react, and lead to nutrient loss, while also shortening the quality guarantee time limit of product.For this purpose, Initial peanut and walnut milk needs degassing process before sterilization.In this application, initial peanut and walnut milk using vacuum method into Row degassing process, so that not containing oxygen in initial peanut and walnut milk.

Initial peanut and walnut milk after degassing process carries out sterilization treatment, exists to remove in initial peanut and walnut milk Microorganism, and then extend peanut and walnut milk the quality guarantee time limit.Peanut core is obtained after initial peanut and walnut milk sterilization treatment Peach milk.

According to the difference of packaged form, the sterilization method of initial peanut and walnut milk includes autoclave sterilization or superhigh temperature Instantaneous sterilizing.When using pop can packaging, using autoclave sterilization mode.When using sterile bag-shaped packaging, using super High-temperature short-time sterilization mode.

Specifically, autoclave sterilization process are as follows:

By after degassing process initial peanut and walnut 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 peanut and walnut milk after being sterilized.Sterilizing terminates Afterwards, the peanut and walnut milk after will be filling is rapidly cooled to room temperature.

Ultra high temperature short time sterilization process are as follows:

By the initial peanut and walnut 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 peanut and walnut milk after being sterilized.After sterilizing, peanut and walnut milk is used into nothing Bacterium cold filling.

The technical solution that the embodiment of the present invention provides can include the following benefits:

The present invention provides a kind of peanut and walnut milk and preparation method.The raw material for preparing of the peanut and walnut milk includes raw ox Cream, shelled peanut, walnut kernel, odd sub- seed, Siraitia grosvenorii concentrate, mangosteen powder, stabilising emulsifier, pH adjusting agent, cream hickory nut Essence and pure water.Containing immunoglobulin, lactoferrin, growth factor and protein etc. in raw milk, can effectively support Anti-allergen, it is anti-oxidant, promote brain cell growth, improve memory, and promote wound healing etc..Contain dimension life in shelled peanut Plain E, vitamin C and a certain amount of zinc can enhance memory, anti-aging, delay brain function decline, moisturize the skin.In shelled peanut Unsaturation in unsaturated fatty acid, walnut kernel in single non-saturated fatty acid and odd sub- seed fatty acid alpha-linolenic acid, β-sterol can be reduced absorption of the enteron aisle to cholesterol, and then reduce cholesterol level, exclude the dirt in vascular wall, be suitble to dynamic Arteries and veins hardening, hypertension and Coronary Heart Disease Patients are edible.The sugariness of Siraitia grosvenorii concentrate is 300 times of sweetness of cane sugar, and does not generate heat, Thus mogroside is the ideal sub that diabetes patient, obesity etc. are not easy sugar eater.Also containing a large amount of dimension in Siraitia grosvenorii Raw element C, thus Siraitia grosvenorii has the function of hypoglycemic, reducing blood lipid, anti-aging and beauty etc..Siraitia grosvenorii concentrate and mangosteen powder In dietary fiber can promote intestines peristalsis, and then be conducive to the digestion and absorption of peanut and walnut milk.In system provided by the invention In Preparation Method, enable to lotion that there is stronger stability by high speed shearing emulsification, in addition, different pressures are at a temperature of Two high-pressure homogeneous various slurries enabled in peanut and walnut milk have thinner molecule, and then peanut and walnut milk exists The phenomenon that being not in precipitating or oil slick in long-term placement process.Twice different order pH adjusting can be avoided various slurries it Between precipitation reaction occurs, influence the production yield rate of peanut and walnut milk.Preparation method original with higher provided by the invention Expect utilization rate and production efficiency, and the peanut and walnut milk lotion prepared is fine and smooth, sugariness is moderate, the quality guarantee time limit is longer.

It should be understood that above general description and following detailed description be only it is exemplary and explanatory, not It can the limitation present invention.

Detailed description of the invention

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 any creative labor, It is also possible to obtain other drawings based on these drawings.

Fig. 1 is the preparation flow schematic diagram of peanut and walnut milk provided in an embodiment of the present invention；

Fig. 2 is the preparation flow schematic diagram of peanut paste provided in an embodiment of the present invention；

Fig. 3 is the preparation flow schematic diagram of walnut pulp provided in an embodiment of the present invention；

Fig. 4 is the preparation flow schematic diagram of odd sub- seed slurry provided in an embodiment of the present invention；

Fig. 5 is the preparation flow schematic diagram of Siraitia grosvenorii concentrate provided in an embodiment of the present invention.

Specific embodiment

Please refer to attached drawing 1-5, wherein attached drawing 1-5 respectively illustrates peanut and walnut milk provided in an embodiment of the present invention The preparation stream that preparation flow schematic diagram, the preparation flow schematic diagram of peanut paste, the preparation flow schematic diagram of walnut pulp, odd sub- seed are starched The preparation flow schematic diagram of journey schematic diagram and Siraitia grosvenorii concentrate.The description of following specific embodiments is using attached drawing 1-5 as base Plinth.

Embodiment 1

The embodiment of the present invention provides a kind of peanut and walnut milk, which includes: raw ox according to mass fraction 35 portions of cream, 5 parts of walnut kernel, odd sub- 1 part of seed, 0.8 part of Siraitia grosvenorii concentrate, 0.5 part of mangosteen powder, stablizes cream at 10 parts of shelled peanut 0.2 part of agent, 0.08 part of pH adjusting agent, 0.005 part of cream hickory nut essence and 47.415 parts of pure water.Wherein, stablize cream Agent includes 20 parts of gellan gum, 40 parts of carragheen and 40 parts of casein sodium according to mass fraction.

The embodiment of the present invention also provides the preparation method of peanut and walnut milk, which includes:

S101: shelled peanut, walnut kernel, odd sub- seed and new fresh fructus momordicae are prepared into peanut paste, walnut pulp, odd sub- seed respectively Slurry, Siraitia grosvenorii concentrate and mangosteen powder.

S10111: selection full grains, the shelled peanut without mildew, the shelled peanut remove kind of a skin.

S10112: it is 2mm that the groundnut kernel powder after removing kind of skin, which is broken to partial size,.

S10113: the smashed shelled peanut upper and lower fiery temperature be 100 DEG C oven for baking to the shelled peanut Water content be 8%.

S10114: being 80% by the water content that the shelled peanut after baking is dipped to the shelled peanut in pure water. In general, the soaking time of shelled peanut in winter after baking is 3h, it is 1.5h in the soaking time of summer.

S10115: the shelled peanut after immersion is 1 according to the mass ratio of the shelled peanut and pure water before immersion: 1.5 are matched, and 150 mesh mesh screens are crossed after the shelled peanut and pure water corase grinding after proportion, after obtained slurry fine grinding 250 mesh mesh screens are crossed, peanut paste is obtained.

S10121: the epidermis that walnut kernel is dipped to walnut kernel in pure water at a temperature of 90 °C is detached from walnut kernel.

S10122: by the walnut kernel after decortication according to the walnut kernel and pure water before immersion mass ratio be 1: 1 is matched, and 100 mesh mesh screens is crossed after pure water corase grinding described in the raw Renhe of the walnut after proportion, after obtained slurry fine grinding 200 mesh mesh screens are crossed, walnut pulp is obtained.

S10131: the volume that deimpurity odd sub- seed will be gone to be dipped to the odd sub- seed in the pure water that temperature is 80 DEG C Expand 25 times.

S10132: 100 mesh mesh screens will be crossed after the odd sub- seed corase grinding after immersion, 200 mesh is crossed after obtained slurry fine grinding Mesh screen obtains odd sub- seed slurry.

S10141: Siraitia grosvenorii is crushed, and it is standard that each fresh fruit, which is crushed to 6-10 valve, and broken Siraitia grosvenorii is squeezed the juice, Pomace is eluted with water again, is merged fruit juice and leacheate, is obtained extracting solution.Remaining pomace is spare.

S10142: the extracting solution is centrifuged, centrifugate is obtained.

S10143: being added protease reagent in the centrifugate, hydrolysis temperature be 40 DEG C, enzymolysis time be 3h and Enzymatic hydrolysis pH is digested under conditions of being 4.5, obtains enzymolysis liquid.The additional amount of protease reagent is the 0.02w/ of extracting liquid volume V%.

S10144: then the enzymolysis liquid first enzyme deactivation at 90 DEG C passes through the alumina chromatographic column and activity of tandem Charcoal chromatographic column collects efflux.

S10145: by the efflux use ultrafiltration membrane under the conditions of pressure is 25 DEG C for 2MPa, temperature ultrafiltration to filtering out The conductivity of liquid is less than or equal to 500 μ s/cm, obtains ultrafiltration filter liquor.

S10146: the ultrafiltration filter liquor uses nanofiltration membrane to isolate and purify under the conditions of pressure is 25 DEG C for 4MPa, temperature Conductivity to filter liquor is less than or equal to 500 μ s/cm, obtains nanofiltration retentate fluid.

S10147: the nanofiltration retentate fluid concentration obtains Siraitia grosvenorii concentrate.

Rinsing liquid is added in fourth aspect in step S10141 spare pomace to be rinsed, the pomace after rinsing was centrifuged Mangosteen powder is obtained after filter, vacuum drying, broken, ultramicro grinding.In this application, the partial size of mangosteen powder is 1 μm, in order to Dissolution and emulsification pretreatment.

S102: the mangosteen powder and stabilising emulsifier are added in emulsification shearing tank, are contained in the emulsification shearing tank There is pure water at a temperature of 90 °C；Emulsification pretreatment under conditions of revolving speed is 1800r/min, obtains stabilizer feed liquid.Stabilizer It is generated when feed liquid is centrifuged without solid matter.

S103: successively by raw milk, cream hickory nut essence, the peanut paste, the walnut pulp and the odd sub- seed slurry It is added in the stabilizer feed liquid, is uniformly mixed, form mixed liquor a.

S104: 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.

S105: the Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed liquor a, is uniformly mixed, is used Pure water constant volume at a temperature of 90 °C forms mixed liquor b.

S106: being added the pH adjusting agent in the mixed liquor b, so that the pH value of the mixed liquor b is 7.6.

S107: the mixed liquor b after pH value will be adjusted the under conditions of temperature is 70 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, initially spent Raw walnut milk.

S108: peanut and walnut milk is obtained after the initial peanut and walnut milk degassing, sterilizing.

Embodiment 2

The embodiment of the present invention provides a kind of peanut and walnut milk, which includes: raw ox according to mass fraction 20 parts of cream, 15 parts of shelled peanut, 3 parts of walnut kernel, odd sub- 3 parts of seed, 1.2 parts of Siraitia grosvenorii concentrate, 1 part of mangosteen powder, stable emulsion 0.3 part of agent, 0.2 part of pH adjusting agent, 0.1 part of cream hickory nut essence and 56.2 parts of pure water.Wherein, stabilising emulsifier according to Mass fraction includes 30 parts of gellan gum, 35 parts of carragheen and 35 parts of casein sodium.

S201: shelled peanut, walnut kernel, odd sub- seed and new fresh fructus momordicae are prepared into peanut paste, walnut pulp, odd sub- seed respectively Slurry, Siraitia grosvenorii concentrate and mangosteen powder.

S20111: selection full grains, the shelled peanut without mildew, the shelled peanut remove kind of a skin.

S20112: it is 2mm that the groundnut kernel powder after removing kind of skin, which is broken to partial size,.

S20113: the smashed shelled peanut upper and lower fiery temperature be 100 DEG C oven for baking to the shelled peanut Water content be 11%.

S20114: being 75% by the water content that the shelled peanut after baking is dipped to the shelled peanut in pure water. In general, the soaking time of shelled peanut in winter after baking is 3h, it is 1.5h in the soaking time of summer.

S20115: the shelled peanut after immersion is 1:2 according to the mass ratio of the shelled peanut and pure water before immersion It is matched, crosses 150 mesh mesh screens, mistake after obtained slurry fine grinding after the shelled peanut and pure water corase grinding after proportion 250 mesh mesh screens, obtain peanut paste.

S20121: the epidermis that walnut kernel is dipped to walnut kernel in the pure water that temperature is 100 DEG C is detached from walnut kernel.

S20122: by the walnut kernel after decortication according to the walnut kernel and pure water before immersion mass ratio be 1: 1.5 are matched, and 100 mesh mesh screens are crossed after the walnut kernel and pure water corase grinding after proportion, after obtained slurry fine grinding 200 mesh mesh screens are crossed, walnut pulp is obtained.

S20131: the volume that deimpurity odd sub- seed will be gone to be dipped to the odd sub- seed in the pure water that temperature is 80 DEG C Expand 20 times.

S20132: 60 mesh mesh screens will be crossed after the odd sub- seed corase grinding after immersion, 160 mesh nets is crossed after obtained slurry fine grinding Sieve obtains odd sub- seed slurry.

S20141: Siraitia grosvenorii is crushed, and it is standard that each fresh fruit, which is crushed to 6-10 valve, and broken Siraitia grosvenorii is squeezed the juice, Pomace is eluted with water again, is merged fruit juice and leacheate, is obtained extracting solution.Remaining pomace is spare.

S20142: the extracting solution is centrifuged, centrifugate is obtained.

S20143: being added protease reagent in the centrifugate, hydrolysis temperature be 50 DEG C, enzymolysis time be 2h and Enzymatic hydrolysis pH is digested under conditions of being 6, obtains enzymolysis liquid.The additional amount of protease reagent is the 0.03w/ of extracting liquid volume V%.

S20144: then the enzymolysis liquid first enzyme deactivation at 90 DEG C passes through the alumina chromatographic column and activity of tandem Charcoal chromatographic column collects efflux.

S20145: by the efflux use ultrafiltration membrane under the conditions of pressure is 25 DEG C for 2MPa, temperature ultrafiltration to filtering out The conductivity of liquid is less than or equal to 500 μ s/cm, obtains ultrafiltration filter liquor.

S20146: the ultrafiltration filter liquor uses nanofiltration membrane to isolate and purify under the conditions of pressure is 25 DEG C for 4MPa, temperature Conductivity to filter liquor is less than or equal to 500 μ s/cm, obtains nanofiltration retentate fluid.

S20147: the nanofiltration retentate fluid concentration obtains Siraitia grosvenorii concentrate.

Rinsing liquid is added in fourth aspect in step S20141 spare pomace to be rinsed, the pomace after rinsing was centrifuged Mangosteen powder is obtained after filter, vacuum drying, broken, ultramicro grinding.In this application, the partial size of mangosteen powder is 10 μm, so as to In dissolution and emulsification pretreatment.

S202: the mangosteen powder and stabilising emulsifier are added in emulsification shearing tank, are contained in the emulsification shearing tank Having temperature is 85-90 DEG C of pure water；Emulsification pretreatment under conditions of revolving speed is 1800r/min, obtains stabilizer feed liquid.Stablize It is generated when agent feed liquid is centrifuged without solid matter.

S203: successively by raw milk, cream hickory nut essence, the peanut paste, the walnut pulp and the odd sub- seed slurry It is added in the stabilizer feed liquid, is uniformly mixed, form mixed liquor a.

S204: 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.

S205: the Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed liquor a, is uniformly mixed, is used Pure water constant volume at a temperature of 90 °C forms mixed liquor b.

S206: being added the pH adjusting agent in the mixed liquor b, so that the pH value of the mixed liquor b is 7.6.

S207: the mixed liquor b after pH value will be adjusted the under conditions of temperature is 75 DEG C, homogenization pressure is 40MPa It is primary it is high-pressure homogeneous after, under conditions of temperature is 72 DEG C, homogenization pressure is 30MPa second it is high-pressure homogeneous, initially spent Raw walnut milk.

S208: peanut and walnut milk is obtained after the initial peanut and walnut milk degassing, sterilizing.

Embodiment 3

The embodiment of the present invention provides a kind of peanut and walnut milk, which includes: raw ox according to mass fraction 50 portions of cream, 3.55 parts of walnut kernel, odd sub- 0.1 part of seed, 1 part of Siraitia grosvenorii concentrate, 0.1 part of mangosteen powder, is stablized 5 parts of shelled peanut 0.15 part of emulsifier, 0.1 part of pH adjusting agent and 40 parts of pure water.Wherein, stabilising emulsifier includes that knot is cold according to mass fraction 25 parts of glue, 30 parts of carragheen and 45 parts of casein sodium.

S301: shelled peanut, walnut kernel, odd sub- seed and new fresh fructus momordicae are prepared into peanut paste, walnut pulp, odd sub- seed respectively Slurry, Siraitia grosvenorii concentrate and mangosteen powder.

S30111: selection full grains, the shelled peanut without mildew, the shelled peanut remove kind of a skin.

S30112: it is 5mm that the groundnut kernel powder after removing kind of skin, which is broken to partial size,.

S30113: the smashed shelled peanut upper and lower fiery temperature be 120 DEG C oven for baking to the shelled peanut Water content be 9%.

S30114: being 70% by the water content that the shelled peanut after baking is dipped to the shelled peanut in pure water. In general, the soaking time of shelled peanut in winter after baking is 2h, it is 0.5h in the soaking time of summer.

S30115: the shelled peanut after immersion is 1 according to the mass ratio of the shelled peanut and pure water before immersion: 1.5 are matched, and 100 mesh mesh screens are crossed after the shelled peanut and pure water corase grinding after proportion, after obtained slurry fine grinding 200 mesh mesh screens are crossed, peanut paste is obtained.

S30121: the epidermis that walnut kernel is dipped to walnut kernel in the pure water that temperature is 80 DEG C is detached from walnut kernel.

S30122: by the walnut kernel after decortication according to the walnut kernel and pure water before immersion mass ratio be 1: 1 is matched, and crosses 50 mesh mesh screens, mistake after obtained slurry fine grinding after the walnut kernel and pure water corase grinding after proportion 150 mesh mesh screens, obtain walnut pulp.

S30131: the volume that deimpurity odd sub- seed will be gone to be dipped to the odd sub- seed in the pure water that temperature is 80 DEG C Expand 30 times.

S30132: 50 mesh mesh screens will be crossed after the odd sub- seed corase grinding after immersion, 150 mesh nets is crossed after obtained slurry fine grinding Sieve obtains odd sub- seed slurry.

S30141: Siraitia grosvenorii is crushed, and it is standard that each fresh fruit, which is crushed to 6-10 valve, and broken Siraitia grosvenorii is squeezed the juice, Pomace is eluted with water again, is merged fruit juice and leacheate, is obtained extracting solution.Remaining pomace is spare.

S30142: the extracting solution is centrifuged, centrifugate is obtained.

S30143: being added protease reagent in the centrifugate, hydrolysis temperature be 30 DEG C, enzymolysis time be 4h and Enzymatic hydrolysis pH is digested under conditions of being 3, obtains enzymolysis liquid.The additional amount of protease reagent is the 0.01w/ of extracting liquid volume V%.

S30144: then the enzymolysis liquid first enzyme deactivation at 90 DEG C passes through the alumina chromatographic column and activity of tandem Charcoal chromatographic column collects efflux.

S30145: by the efflux use ultrafiltration membrane under the conditions of pressure is 10 DEG C for 1MPa, temperature ultrafiltration to filtering out The conductivity of liquid is less than or equal to 500 μ s/cm, obtains ultrafiltration filter liquor.

S30146: the ultrafiltration filter liquor uses nanofiltration membrane to isolate and purify under the conditions of pressure is 10 DEG C for 2MPa, temperature Conductivity to filter liquor is less than or equal to 500 μ s/cm, obtains nanofiltration retentate fluid.

S30147: the nanofiltration retentate fluid concentration obtains Siraitia grosvenorii concentrate.

Rinsing liquid is added in fourth aspect in step S30141 spare pomace to be rinsed, the pomace after rinsing was centrifuged Mangosteen powder is obtained after filter, vacuum drying, broken, ultramicro grinding.In this application, the partial size of mangosteen powder is 5 μm, in order to Dissolution and emulsification pretreatment.

S302: the mangosteen powder and stabilising emulsifier are added in emulsification shearing tank, are contained in the emulsification shearing tank Having temperature is 85-90 DEG C of pure water；Emulsification pretreatment under conditions of revolving speed is 1440r/min, obtains stabilizer feed liquid.Stablize It is generated when agent feed liquid is centrifuged without solid matter.

S303: successively by raw milk, cream hickory nut essence, the peanut paste, the walnut pulp and the odd sub- seed slurry It is added in the stabilizer feed liquid, is uniformly mixed, form mixed liquor a.

S304: 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.

S305: the Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed liquor a, is uniformly mixed, is used The pure water constant volume that temperature is 80 DEG C forms mixed liquor b.

S306: being added the pH adjusting agent in the mixed liquor b, so that the pH value of the mixed liquor b is 7.4.

S307: the mixed liquor b after pH value will be adjusted the under conditions of temperature is 65 DEG C, homogenization pressure is 35MPa It is primary it is high-pressure homogeneous after, under conditions of temperature is 60 DEG C, homogenization pressure is 25MPa second it is high-pressure homogeneous, initially spent Raw walnut milk.

S308: peanut and walnut milk is obtained after the initial peanut and walnut milk degassing, sterilizing.

Embodiment 4

The embodiment of the present invention provides a kind of peanut and walnut milk, which includes: raw ox according to mass fraction 20.05 portions of cream, 10 parts of walnut kernel, odd sub- 2 parts of seed, 0.6 part of Siraitia grosvenorii concentrate, 0.5 part of mangosteen powder, is stablized 6 parts of shelled peanut 0.2 part of emulsifier, 0.15 part of pH adjusting agent, 0.5 part of cream hickory nut essence and 60 parts of pure water.Wherein, stabilising emulsifier It include 20 parts of gellan gum, 40 parts of carragheen and 40 parts of casein sodium according to mass fraction.

S401: shelled peanut, walnut kernel, odd sub- seed and new fresh fructus momordicae are prepared into peanut paste, walnut pulp, odd sub- seed respectively Slurry, Siraitia grosvenorii concentrate and mangosteen powder.

S40111: selection full grains, the shelled peanut without mildew, the shelled peanut remove kind of a skin.

S40112: it is 4mm that the groundnut kernel powder after removing kind of skin, which is broken to partial size,.

S40113: the smashed shelled peanut upper and lower fiery temperature be 110 DEG C oven for baking to the shelled peanut Water content be 8.5%.

S40114: being 73% by the water content that the shelled peanut after baking is dipped to the shelled peanut in pure water. In general, the soaking time of shelled peanut in winter after baking is 2.5h, it is 1h in the soaking time of summer.

S40115: the shelled peanut after immersion is 1 according to the mass ratio of the shelled peanut and pure water before immersion: 1.8 are matched, and 120 mesh mesh screens are crossed after the shelled peanut and pure water corase grinding after proportion, after obtained slurry fine grinding 220 mesh mesh screens are crossed, peanut paste is obtained.

S40121: the epidermis that walnut kernel is dipped to walnut kernel in pure water at a temperature of 90 °C is detached from walnut kernel.

S40122: by the walnut kernel after decortication according to the walnut kernel and pure water before immersion mass ratio be 1: 1.3 are matched, and cross 80 mesh mesh screens, mistake after obtained slurry fine grinding after the walnut kernel and pure water corase grinding after proportion 160 mesh mesh screens, obtain walnut pulp.

S40131: the volume that deimpurity odd sub- seed will be gone to be dipped to the odd sub- seed in the pure water that temperature is 80 DEG C Expand 15 times.

S40132: 90 mesh mesh screens will be crossed after the odd sub- seed corase grinding after immersion, 180 mesh nets is crossed after obtained slurry fine grinding Sieve obtains odd sub- seed slurry.

S40141: Siraitia grosvenorii is crushed, and it is standard that each fresh fruit, which is crushed to 6-10 valve, and broken Siraitia grosvenorii is squeezed the juice, Pomace is eluted with water again, is merged fruit juice and leacheate, is obtained extracting solution.Remaining pomace is spare.

S40142: the extracting solution is centrifuged, centrifugate is obtained.

S40143: being added protease reagent in the centrifugate, hydrolysis temperature be 37 DEG C, enzymolysis time be 3h and Enzymatic hydrolysis pH is digested under conditions of being 5, obtains enzymolysis liquid.The additional amount of protease reagent is the 0.02w/ of extracting liquid volume V%.

S40144: then the enzymolysis liquid first enzyme deactivation at 90 DEG C passes through the alumina chromatographic column and activity of tandem Charcoal chromatographic column collects efflux.

S40145: ultrafiltration membrane ultrafiltration under the conditions of pressure is 20 DEG C for 1.5MPa, temperature is used extremely to filter the efflux The conductivity of liquid is less than or equal to 500 μ s/cm out, obtains ultrafiltration filter liquor.

S40146: it is pure that the ultrafiltration filter liquor uses nanofiltration membrane to separate under the conditions of pressure is 20 DEG C for 3.5MPa, temperature Change to the conductivity of filter liquor and be less than or equal to 500 μ s/cm, obtains nanofiltration retentate fluid.

S40147: the nanofiltration retentate fluid concentration obtains Siraitia grosvenorii concentrate.

Rinsing liquid is added in fourth aspect in step S40141 spare pomace to be rinsed, the pomace after rinsing was centrifuged Mangosteen powder is obtained after filter, vacuum drying, broken, ultramicro grinding.In this application, the partial size of mangosteen powder is 8 μm, in order to Dissolution and emulsification pretreatment.

S402: the mangosteen powder and stabilising emulsifier are added in emulsification shearing tank, are contained in the emulsification shearing tank Having temperature is 88 DEG C of pure water；Emulsification pretreatment under conditions of revolving speed is 1600r/min, obtains stabilizer feed liquid.Stabilizer It is generated when feed liquid is centrifuged without solid matter.

S403: successively by raw milk, cream hickory nut essence, the peanut paste, the walnut pulp and the odd sub- seed slurry It is added in the stabilizer feed liquid, is uniformly mixed, form mixed liquor a.

S404: 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 6.8.

S405: the Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed liquor a, is uniformly mixed, is used The pure water constant volume that temperature is 85 DEG C forms mixed liquor b.

S406: being added the pH adjusting agent in the mixed liquor b, so that the pH value of the mixed liquor b is 7.5.

S407: the mixed liquor b after pH value will be adjusted the under conditions of temperature is 70 DEG C, homogenization pressure is 36MPa It is primary it is high-pressure homogeneous after, under conditions of temperature is 65 DEG C, homogenization pressure is 28MPa second it is high-pressure homogeneous, initially spent Raw walnut milk.

S408: peanut and walnut milk is obtained after the initial peanut and walnut milk degassing, sterilizing.

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

It should be understood that the relational terms of such as " first " and " second " or the like be used merely to an entity or Operation is distinguished with another entity or operation, and without necessarily requiring or implying between these entities or operation, there are any This actual relationship or sequence.The present invention is not limited to the precise structure already described above and shown in the accompanying drawings, And various modifications and changes may be made without departing from the scope thereof.The scope of the present invention is only limited by the attached claims System.

Claims

1. a kind of preparation method of peanut and walnut milk characterized by comprising

Shelled peanut, walnut kernel, odd sub- seed and new fresh fructus momordicae are prepared into peanut paste, walnut pulp, odd sub- seed slurry, Siraitia grosvenorii respectively Concentrate and mangosteen powder；

The mangosteen powder and stabilising emulsifier are added in emulsification shearing tank, filling temperature in the emulsification shearing tank is 85-90 DEG C of pure water；The mangosteen powder, the stabilising emulsifier and the pure water are 1440-1800r/min in revolving speed Under conditions of emulsification pretreatment, obtain stabilizer feed liquid, generated when the stabilizer feed liquid is centrifuged without solid matter；

Raw milk, cream hickory nut essence, the peanut paste, the walnut pulp and the odd sub- seed slurry are added sequentially to described It in stabilizer feed liquid, is uniformly mixed, forms mixed liquor a；

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；

The Siraitia grosvenorii concentrate after adjusting pH value is added in the mixed liquor a, is uniformly mixed, uses temperature for 80- 90 DEG C of pure water constant volume forms mixed liquor b；

The pH adjusting agent is added in the mixed liquor b, so that the pH value of the mixed liquor b is 7.4-7.6；

Under conditions of temperature is 65-75 DEG C, homogenization pressure is 35-40MPa for the first time by the mixed liquor b after adjusting pH value It is high-pressure homogeneous for the second time under conditions of temperature is 60-75 DEG C, homogenization pressure is 25-30MPa after high-pressure homogeneous, it obtains initial Peanut and walnut milk；The described second high-pressure homogeneous temperature temperature high-pressure homogeneous lower than the first time；

Peanut and walnut milk is obtained after the initial peanut and walnut milk degassing, sterilizing.

2. the preparation method of peanut and walnut milk according to claim 1, which is characterized in that shelled peanut prepares peanut paste packet It includes:

Full grains, the shelled peanut without mildew are selected, the shelled peanut removes kind of a skin；

It is 2-5mm that the groundnut kernel powder after removing kind of skin, which is broken to partial size,；

The smashed shelled peanut upper and lower fiery temperature be 100-120 DEG C oven for baking to the shelled peanut water content For 8-11%；

It is 70-80% by the water content that the shelled peanut after baking is dipped to the shelled peanut in pure water；

The shelled peanut after immersion is matched according to the mass ratio of the shelled peanut and pure water before immersion for 1:1.5-2 Than crossing 100-150 mesh mesh screen after the shelled peanut and pure water corase grinding after proportion, 200- being crossed after obtained slurry fine grinding 250 mesh mesh screens, obtain peanut paste.

3. the preparation method of peanut and walnut milk according to claim 1, which is characterized in that walnut kernel prepares walnut pulp packet It includes:

The epidermis that walnut kernel is dipped to the walnut kernel in the pure water that temperature is 80-100 DEG C is detached from the walnut kernel；

The walnut kernel after decortication is matched according to the mass ratio of the walnut kernel and pure water before immersion for 1:1-1.5 Than crossing 50-100 mesh mesh screen after the walnut kernel and pure water corase grinding after proportion, 150- being crossed after obtained slurry fine grinding 200 mesh mesh screens, obtain walnut pulp.

4. the preparation method of peanut and walnut milk according to claim 1, which is characterized in that the odd odd sub- seed slurry of Asia seed preparation Include:

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

50-100 mesh mesh screen will be crossed after the odd sub- seed corase grinding after immersion, 150-200 mesh mesh screen is crossed after obtained slurry fine grinding, Obtain odd sub- seed slurry.

5. the preparation method of peanut and walnut milk according to claim 1, which is characterized in that new fresh fructus momordicae prepares arhat Fruit concentrate includes:

Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 6-10 valve, 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；

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

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

The nanofiltration retentate fluid concentration, obtains Siraitia grosvenorii concentrate.

6. the preparation method of peanut and walnut milk according to claim 5, 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 partial size of the mangosteen powder is 1-10 μm.

7. the preparation method of peanut and walnut milk according to claim 1, which is characterized in that the sterilizing includes that high temperature is high Pressure sterilizing or ultra high temperature short time sterilization.

8. a kind of peanut and walnut milk, which is characterized in that the protein content in the peanut and walnut milk is 2-10%, fat Content is 1.8-6%, pH value 6.8-7.1；The raw material for preparing of the peanut and walnut milk according to mass fraction includes: raw milk 20-50 parts, 5-15 parts of shelled peanut, 3-10 parts of walnut kernel, odd sub- 0.1-3 parts of seed, 0.6-1.2 parts of Siraitia grosvenorii concentrate, Siraitia grosvenorii 0.1-1 parts of powder, 0.15-0.3 parts of stabilising emulsifier, 0.08-0.2 parts of pH adjusting agent, 0-0.1 parts of cream hickory nut essence and pure 40-60 parts of water purification.

9. peanut and walnut milk according to claim 8, which is characterized in that the peanut and walnut milk prepare raw material by It include: 35 parts of raw milk, 10 parts of shelled peanut, 5 parts of walnut kernel, odd sub- 1 part of seed, 0.8 part of Siraitia grosvenorii concentrate, sieve according to mass fraction 0.5 part of Chinese fruit powder, 0.2 part of stabilising emulsifier, 0.08 part of pH adjusting agent, 0.005 part of cream hickory nut essence and pure water 47.415 parts.

10. peanut and walnut milk according to claim 8 or claim 9, which is characterized in that each ingredient of the stabilising emulsifier is pressed It include 20-30 parts of gellan gum, 30-40 parts of carragheen and 35-45 parts of casein sodium according to mass fraction；The pH adjusting agent packet Include sodium bicarbonate or sodium citrate.