CN109007047A - A kind of almond milk and preparation method thereof - Google Patents
A kind of almond milk and preparation method thereof Download PDFInfo
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- CN109007047A CN109007047A CN201810653658.0A CN201810653658A CN109007047A CN 109007047 A CN109007047 A CN 109007047A CN 201810653658 A CN201810653658 A CN 201810653658A CN 109007047 A CN109007047 A CN 109007047A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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Abstract
The invention discloses a kind of almond milk and preparation method thereof, group is divided into 100 parts of almond, 1-3 parts of sucrose, 1.6-1.7 parts of trehalose, 0.5-1.0 parts of Radix Notoginseng, 0.5-1.0 parts of fructus lycii, 0.2-0.4 parts of salt, 0.2-0.3 parts and 0.002-0.003 parts of nano-ZnO bacteriostatic agent of stabilizer；Preparation method is successively to roughly grind the almond after de- hardship, refine, and then deploys to obtain almond paste with sucrose, trehalose, Radix Notoginseng, fructus lycii, salt and stabilizer, almond paste is obtained almond milk into twice homogenization is crossed, final pasteurising storage saves.It is not susceptible to polymerization of protein phenomenon using almond milk product made from the preparation method, without additional addition thickener, improves almond milk quality；Meanwhile Chinese herbal medicine Radix Notoginseng, fructus lycii are added in almond milk by the present invention, have antithrombotic, activating microcirculation and removing stasis medicinal, it is nourishing liver and kidney, adjust blood glucose, prevent the health-care efficacies such as hypertension, heart disease.
Description
Technical field
The present invention relates to technical field of beverage preparation, more particularly to a kind of almond milk and preparation method thereof.
Background technique
Almond milk is equipped with vegetable protein beverage made of sucrose, mineral water etc. using wild almond as raw material, has only
Yearningly, moistening lung, adjust blood lipid, prevent artery sclerosis, adjust non-specific immune function and other effects.Meanwhile it not being contained only in almond milk
There are the minerals such as protein abundant, a variety of amino acid, linoleic acid, multivitamin and potassium, calcium, iron, iodine, but also containing rich
Rich flavonoids and Polyphenols composition, can not only reduce the content of cholesterol in human body, moreover it is possible to significantly reduce heart disease and very much
The disease incidence of chronic disease.
Existing almond milk processing method is generally grinding technics, dries drying after almond milk is peeled, by dry almond
It carries out being milled to cream, the allotment of almond milk is then carried out using almond mill cream.Egg in the almond milk product of this method production
White matter easily polymerize, and in a short time with regard to precipitating, therefore producer has to prevent using a large amount of food thickening agent
Only protein precipitation, but the use of excessive thickener increases the turbidity of product again, so that product color is shaded, seriously affects
Product quality；Meanwhile existing almond milk often has a single function, no healthcare function, can no longer meet people, there is an urgent need to one kind
Almond milk with health care function.
Therefore, a kind of high-quality how is provided, and almond milk with health care function and preparation method thereof is this field skill
The problem of art personnel's urgent need to resolve.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of high-quality, and almond milk with health care function and its system
Preparation Method.
The technical scheme to solve the above technical problems is that
A kind of almond milk, including following parts by weight of component:
100 parts of almond；
1-3 parts of sucrose；
1.6-1.7 parts of trehalose；
0.5-1.0 parts of Radix Notoginseng；
0.5-1.0 parts of fructus lycii；
0.2-0.4 parts of salt；
0.2-0.3 parts of stabilizer；
0.002-0.003 parts of nano-ZnO bacteriostatic agent.
Based on the above technical solution, the present invention can also be improved as follows.
Further, 100 parts of almond；
1.5 parts of sucrose；
1.6 parts of trehalose；
0.7 part of Radix Notoginseng；
0.7 part of fructus lycii；
0.3 part of salt；
0.25 part of stabilizer；
0.0025 part of nano-ZnO bacteriostatic agent.
The present invention also provides the preparation methods of above-mentioned almond milk, comprising the following steps:
Step 1: debittering almond is made in 100 parts of bitterness from almond；
Step 2: corase grinding: debittering almond being placed in grinding wheel mill and grinds 20-30min jointly with softened water, until debittering almond
It wears into uniform almond slightly to starch, wherein the volume ratio of debittering almond and softened water is 1:2-4, and the temperature of softened water is 40-50
℃；
Step 3: fine grinding: after corase grinding, almond slightly starch to seal be placed in colloid mill and refine, grinding the time is
20-30min obtains almond screened stock, and wherein the particle diameter of almond screened stock is 10-20um；
Step 4: allotment: by 1-3 parts of sucrose, 1.6-1.7 parts of trehalose, 0.5-1.0 parts of Radix Notoginseng, 0.5-1.0 parts of fructus lycii,
0.2-0.4 parts of salt, 0.2-0.3 parts of stabilizer and softened water mixing, are heated to boiling, are cooled to 75-85 DEG C later, filter
To auxiliary material liquid, almond screened stock and auxiliary material liquid sealing are delivered in blend tank and heat 80-90 DEG C, heating time 30-
40min obtains almond paste；
Step 5: homogeneous: after allotment, almond paste sealing being delivered to homogenizer and carries out twice homogenization, wherein first
Secondary homogenization pressure is 20-30MPa, and homogenizing time 15-25min, the temperature of almond paste is 60-70 DEG C, second of homogenization pressure
For 25-35MPa, homogenizing time 15-25min, the temperature of almond paste is 60-70 DEG C, obtains almond milk after homogeneous；
Step 6: sterilization is filling: by 0.002-0.003 portions of addition almond milks of nano-ZnO bacteriostatic agent, while carrying out Pasteur
Sterilization is sealed hot filling later, and the temperature of hot filling is 85-90 DEG C, obtains almond milk finished product；
Step 7: high temperature sterilization: almond milk finished product being carried out high temperature sterilization in disinfection tank, storage saves later.
Based on the above technical solution, the present invention can also be improved as follows.
Further, the conductivity of the softened water is 20us/cm or less.
Further, the pH of the almond paste in the step 4 is 7.0-8.5.
Further, the step of step 7 high temperature sterilization are as follows: wet sterilization equipment steam valve is opened, in 10-12min
Temperature is risen to 80-90 DEG C, temperature is risen to 110-120 DEG C, steam pressure 0.12-0.16MPa in 5-10min later,
And 15-30min is kept, temperature is finally reduced to 35-45 DEG C in 20-25min, so far high temperature sterilization terminates.
What the present invention generated by adopting the above technical scheme has the beneficial effect that:
1. being roughly ground in process, fine grinding and twice homogenization, product mouthfeel obtained is finer and smoother, and entrance is smooth
There is feeling of freshness；
2. controlling corase grinding defibrination temperature at 40-50 DEG C, the almond milk product egg that defibrination is produced is carried out at this temperature
White matter content is high, and almond milk product is not susceptible to polymerization of protein phenomenon, without additional addition thickener, improves almond milk
Quality；
3. the present invention Chinese herbal medicine Radix Notoginseng, fructus lycii are added in almond milk, have antithrombotic, activating microcirculation and removing stasis medicinal, it is nourishing liver and kidney,
It adjusts blood glucose, prevent the health-care efficacies such as hypertension, heart disease.
Specific embodiment
The principles and features of the present invention are described below, and illustrated embodiment is served only for explaining the present invention, is not intended to
It limits the scope of the invention.
Embodiment 1
A kind of almond milk, including following parts by weight of component:
100 parts of almond；
1 part of sucrose；
1.6 parts of trehalose；
0.5 part of Radix Notoginseng；
0.5 part of fructus lycii；
0.2 part of salt；
0.2 part of stabilizer；
0.002 part of nano-ZnO bacteriostatic agent.
The method that above-mentioned raw materials prepare almond milk, comprising the following steps:
Step 1: debittering almond is made in 100 parts of bitterness from almond；
Step 2: corase grinding: debittering almond being placed in grinding wheel mill and grinds 20min jointly with softened water, until debittering almond is ground
It is slightly starched at uniform almond, wherein the volume ratio of debittering almond and softened water is 1:2, and the temperature of softened water is 40 DEG C, softened water
Conductivity be 20us/cm or less；
Step 3: fine grinding: after corase grinding, almond slightly starch to seal be placed in colloid mill and refine, grinding the time is
20min obtains almond screened stock, and wherein the particle diameter of almond screened stock is 10um；
Step 4: allotment: by 1 part of sucrose, 1.6 parts of trehalose, 0.5 part of Radix Notoginseng, 0.5 part of fructus lycii, 0.2 part of salt, stablizing
0.2 part of agent and softened water mix, and are heated to boiling, are cooled to 75 DEG C later, auxiliary material liquid is obtained by filtration, by almond screened stock and auxiliary material
Liquid sealing is delivered in blend tank and heats 80 DEG C, and heating time 30min obtains almond paste, wherein the pH of almond paste is
7.0；
Step 5: homogeneous: after allotment, almond paste sealing being delivered to homogenizer and carries out twice homogenization, wherein first
Secondary homogenization pressure is 20MPa, and homogenizing time 15min, the temperature of almond paste is 60 DEG C, and second of homogenization pressure is 25MPa,
The matter time is 15min, and the temperature of almond paste is 60 DEG C, and almond milk is obtained after homogeneous；
Step 6: sterilization is filling: by 0.002 portion of addition almond milk of nano-ZnO bacteriostatic agent, while pasteurize is carried out,
It is sealed hot filling later, the temperature of hot filling is 85 DEG C, obtains almond milk finished product；
Step 7: high temperature sterilization: almond milk finished product being carried out high temperature sterilization in disinfection tank, storage saves later, wherein
The step of high temperature sterilization are as follows: open wet sterilization equipment steam valve, temperature is risen to 80 DEG C in 10min, later in 5min
Temperature is risen to 110 DEG C, steam pressure 0.12MPa, and keeps 15min, temperature is finally reduced to 35 DEG C in 20min,
So far high temperature sterilization terminates.
Embodiment 2
A kind of almond milk, including following parts by weight of component:
100 parts of almond；
1.5 parts of sucrose；
1.6 parts of trehalose；
0.7 part of Radix Notoginseng；
0.7 part of fructus lycii；
0.3 part of salt；
0.25 part of stabilizer；
0.0025 part of nano-ZnO bacteriostatic agent.
The method that above-mentioned raw materials prepare almond milk, comprising the following steps:
Step 1: debittering almond is made in 100 parts of bitterness from almond；
Step 2: corase grinding: debittering almond being placed in grinding wheel mill and grinds 25min jointly with softened water, until debittering almond is ground
It is slightly starched at uniform almond, wherein the volume ratio of debittering almond and softened water is 1:3, and the temperature of softened water is 45 DEG C, softened water
Conductivity be 20us/cm or less；
Step 3: fine grinding: after corase grinding, almond slightly starch to seal be placed in colloid mill and refine, grinding the time is
25min obtains almond screened stock, and wherein the particle diameter of almond screened stock is 15um；
Step 4: allotment: by 1.5 parts of sucrose, 1.6 parts of trehalose, 0.7 part of Radix Notoginseng, 0.7 part of fructus lycii, 0.3 part of salt, steady
Determine 0.25 part of agent and softened water mixing, be heated to boiling, be cooled to 80 DEG C later, auxiliary material liquid is obtained by filtration, by almond screened stock and
Auxiliary material liquid sealing is delivered in blend tank and heats 85 DEG C, and heating time 35min obtains almond paste, wherein the pH of almond paste
It is 8.0；
Step 5: homogeneous: after allotment, almond paste sealing being delivered to homogenizer and carries out twice homogenization, wherein first
Secondary homogenization pressure is 25MPa, and homogenizing time 20min, the temperature of almond paste is 65 DEG C, and second of homogenization pressure is 30MPa,
The matter time is 20min, and the temperature of almond paste is 65 DEG C, and almond milk is obtained after homogeneous；
Step 6: sterilization is filling: by 0.0025 portion of addition almond milk of nano-ZnO bacteriostatic agent, while pasteurize is carried out,
It is sealed hot filling later, the temperature of hot filling is 88 DEG C, obtains almond milk finished product；
Step 7: high temperature sterilization: almond milk finished product being carried out high temperature sterilization in disinfection tank, storage saves later, wherein
The step of high temperature sterilization are as follows: open wet sterilization equipment steam valve, temperature is risen to 85 DEG C in 11min, later in 8min
Temperature is risen to 115 DEG C, steam pressure 0.14MPa, and keeps 20min, temperature is finally reduced to 40 DEG C in 23min,
So far high temperature sterilization terminates.
Embodiment 3
A kind of almond milk, including following parts by weight of component:
100 parts of almond；
3 parts of sucrose；
1.7 parts of trehalose；
1.0 parts of Radix Notoginseng；
1.0 parts of fructus lycii；
0.4 part of salt；
0.3 part of stabilizer；
0.003 part of nano-ZnO bacteriostatic agent.
The method that above-mentioned raw materials prepare almond milk, comprising the following steps:
Step 1: debittering almond is made in 100 parts of bitterness from almond；
Step 2: corase grinding: debittering almond being placed in grinding wheel mill and grinds 30min jointly with softened water, until debittering almond is ground
It is slightly starched at uniform almond, wherein the volume ratio of debittering almond and softened water is 1:4, and the temperature of softened water is 50 DEG C, softened water
Conductivity be 20us/cm or less；
Step 3: fine grinding: after corase grinding, almond slightly starch to seal be placed in colloid mill and refine, grinding the time is
30min obtains almond screened stock, and wherein the particle diameter of almond screened stock is 20um；
Step 4: allotment: by 3 parts of sucrose, 1.7 parts of trehalose, 1.0 parts of Radix Notoginseng, 1.0 parts of fructus lycii, 0.4 part of salt, stablizing
0.3 part of agent and softened water mix, and are heated to boiling, are cooled to 85 DEG C later, auxiliary material liquid is obtained by filtration, by almond screened stock and auxiliary material
Liquid sealing is delivered in blend tank and heats 90 DEG C, and heating time 40min obtains almond paste, wherein the pH of almond paste is
8.5；
Step 5: homogeneous: after allotment, almond paste sealing being delivered to homogenizer and carries out twice homogenization, wherein first
Secondary homogenization pressure is 30MPa, and homogenizing time 25min, the temperature of almond paste is 70 DEG C, and second of homogenization pressure is 35MPa,
The matter time is 25min, and the temperature of almond paste is 70 DEG C, and almond milk is obtained after homogeneous；
Step 6: sterilization is filling: by 0.003 portion of addition almond milk of nano-ZnO bacteriostatic agent, while pasteurize is carried out,
It is sealed hot filling later, the temperature of hot filling is 90 DEG C, obtains almond milk finished product；
Step 7: high temperature sterilization: almond milk finished product being carried out high temperature sterilization in disinfection tank, storage saves later, wherein
The step of high temperature sterilization are as follows: open wet sterilization equipment steam valve, temperature is risen to 90 DEG C in 12min, later in 10min
Temperature is risen to 120 DEG C, steam pressure 0.16MPa, and keeps 30min, temperature is finally reduced to 45 DEG C in 25min,
So far high temperature sterilization terminates.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of almond milk, which is characterized in that including following parts by weight of component:
100 parts of almond；
1-3 parts of sucrose；
1.6-1.7 parts of trehalose；
0.5-1.0 parts of Radix Notoginseng；
0.5-1.0 parts of fructus lycii；
0.2-0.4 parts of salt；
0.2-0.3 parts of stabilizer；
0.002-0.003 parts of nano-ZnO bacteriostatic agent.
2. a kind of almond milk according to claim 1, which is characterized in that including following parts by weight of component:
100 parts of almond；
1.5 parts of sucrose；
1.6 parts of trehalose；
0.7 part of Radix Notoginseng；
0.7 part of fructus lycii；
0.3 part of salt；
0.25 part of stabilizer；
0.0025 part of nano-ZnO bacteriostatic agent.
3. a kind of preparation method of almond milk, which comprises the following steps:
Step 1: debittering almond is made in 100 parts of bitterness from almond；
Step 2: corase grinding: debittering almond being placed in grinding wheel mill and grinds 20-30min jointly with softened water, until debittering almond is worn into
Uniform almond is slightly starched, wherein the volume ratio of debittering almond and softened water is 1:2-4, and the temperature of softened water is 40-50 DEG C；
Step 3: fine grinding: after corase grinding, almond slightly being starched to seal to be placed in colloid mill and is refined, grinding the time is 20-
30min obtains almond screened stock, and wherein the particle diameter of almond screened stock is 10-20um；
Step 4: allotment: by 1-3 parts of sucrose, 1.6-1.7 parts of trehalose, 0.5-1.0 parts of Radix Notoginseng, 0.5-1.0 parts of fructus lycii, salt
0.2-0.4 parts, 0.2-0.3 parts of stabilizer and softened water mixing, are heated to boiling, are cooled to 75-85 DEG C later, be obtained by filtration auxiliary
Almond screened stock and auxiliary material liquid sealing are delivered in blend tank and heat 80-90 DEG C by feed liquid, and heating time 30-40min is obtained
To almond paste；
Step 5: homogeneous: after allotment, almond paste sealing being delivered to homogenizer and carries out twice homogenization, wherein for the first time
Matter pressure is 20-30MPa, and homogenizing time 15-25min, the temperature of almond paste is 60-70 DEG C, and second of homogenization pressure is 25-
35MPa, homogenizing time 15-25min, the temperature of almond paste are 60-70 DEG C, obtain almond milk after homogeneous；
Step 6: sterilization is filling: by 0.002-0.003 portions of addition almond milks of nano-ZnO bacteriostatic agent, while carrying out Pasteur and killing
Bacterium is sealed hot filling later, and the temperature of hot filling is 85-90 DEG C, obtains almond milk finished product；
Step 7: high temperature sterilization: almond milk finished product being carried out high temperature sterilization in disinfection tank, storage saves later.
4. a kind of preparation method of almond milk according to claim 3, which is characterized in that the conductivity of the softened water is
20us/cm or less.
5. a kind of preparation method of almond milk according to claim 3, which is characterized in that the almond paste in the step 4
PH be 7.0-8.5.
6. a kind of preparation method of almond milk according to claim 3, which is characterized in that the step 7 high temperature sterilization
Step are as follows: wet sterilization equipment steam valve is opened, temperature is risen to 80-90 DEG C in 10-12min, it later will in 5-10min
Temperature rises to 110-120 DEG C, steam pressure 0.12-0.16MPa, and keeps 15-30min, finally by temperature in 20-25min
It is inside reduced to 35-45 DEG C, so far high temperature sterilization terminates.
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| CN201810653658.0A CN109007047A (en) | 2018-06-22 | 2018-06-22 | A kind of almond milk and preparation method thereof |
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| CN201810653658.0A CN109007047A (en) | 2018-06-22 | 2018-06-22 | A kind of almond milk and preparation method thereof |
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ID=64610132
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251162A (en) * | 2022-08-11 | 2022-11-01 | 石家庄格普顿生物科技股份有限公司 | Almond milk beverage with immunoregulation effect and production process thereof |
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| CN102461630A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Chinese wolfberry pseudo-ginseng eyesight-improving biscuits and preparation method thereof |
| CN103564058A (en) * | 2013-11-18 | 2014-02-12 | 广东嘉豪食品股份有限公司 | Flavor improved apricot kernel juice and preparation method thereof |
| CN106387573A (en) * | 2016-08-31 | 2017-02-15 | 内蒙古高原杏仁露有限公司 | Processing method of fresh extracted apricot kernel juice |
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2018
- 2018-06-22 CN CN201810653658.0A patent/CN109007047A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461630A (en) * | 2010-11-19 | 2012-05-23 | 南通金土地绿色食品有限公司 | Chinese wolfberry pseudo-ginseng eyesight-improving biscuits and preparation method thereof |
| CN103564058A (en) * | 2013-11-18 | 2014-02-12 | 广东嘉豪食品股份有限公司 | Flavor improved apricot kernel juice and preparation method thereof |
| CN106387573A (en) * | 2016-08-31 | 2017-02-15 | 内蒙古高原杏仁露有限公司 | Processing method of fresh extracted apricot kernel juice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251162A (en) * | 2022-08-11 | 2022-11-01 | 石家庄格普顿生物科技股份有限公司 | Almond milk beverage with immunoregulation effect and production process thereof |
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Application publication date: 20181218 |