CN1092623A - Contain natural nucleus peach kernel juice (milk) beverage and preparation method thereof - Google Patents
Contain natural nucleus peach kernel juice (milk) beverage and preparation method thereof Download PDFInfo
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- CN1092623A CN1092623A CN93102718A CN93102718A CN1092623A CN 1092623 A CN1092623 A CN 1092623A CN 93102718 A CN93102718 A CN 93102718A CN 93102718 A CN93102718 A CN 93102718A CN 1092623 A CN1092623 A CN 1092623A
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Abstract
The present invention relates to a kind of natural nucleus peach kernel juice (milk) beverage and preparation method thereof that contains.This beverage contains Semen Persicae, antioxidant and compound emulsifying agent, white granulated sugar and water.Can prevent from effectively the juice segregation phenomenon that oily rancidity and albuminous degeneration take place to occur by adding antioxidant because of fat oxidation.By adding compound emulsifying agent, can increase the heat endurance of albumen, the high temperature that occurs when preventing sterilization causes albuminous degeneration and the sedimentation and the water-oil separating phenomenon that produce, this product is light yellow, fragrant with walnut kernel is a kind of nutritious, delicious good to eat, the beverage being convenient to preserve.
Description
The present invention relates to a kind of natural nutrition type beverage and preparation method thereof, particularly relate to a kind of natural nucleus peach kernel juice (milk) beverage and preparation method thereof that contains.
Usually, walnut kernel contains fat 50～75%, protein 8～20%, because walnut kernel contains so many fat and protein, precipitation and water-oil separating and phenomenon such as the perverse flavor in oil Kazakhstan is arranged so the walnut kernel juice (milk) that adopts conventional method to make can albuminous degeneration take place, do not have the due fragrant of walnut kernel, can not satisfy the requirement of contemporary people beverage.
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of beverage that contains natural nucleus peach kernel juice (milk).
Another object of the present invention is to provide a kind of preparation method of described beverage.The beverage that adopts the inventive method to make can prevent the juice segregation phenomenon that the oily rancidity that occurs because of fat oxidation and albuminous degeneration produce effectively, and the stability that can prevent to produce water-oil separating effectively, increase protein.
Natural nucleus peach kernel juice (milk) beverage that contains of the present invention, it contains 3.0～8.0% the walnut kernel that accounts for the mixture total weight amount, 0.02～0.25% antioxidant, 0.1～1.2% compound emulsifying agent, 6.0～12.0% white granulated sugar, all the other are water.
Described walnut kernel should fresh, ripe, yellowish pink Huang or brave Bose, body do cleaning, no black, free from insect pests, nothing and go rotten, do not have oily rancidity.
Described antioxidant is: ascorbic acid, sodium ascorbate, BHA, BHT, vitamin E, Na
2H
2EDTA.
Described compound emulsifying agent is the compound of emulsifying agent and stabilizing agent, and its proportioning is 10: 0.2～1: 1, and best compound proportioning is 10: 4～10: 8.
Emulsifying agent in the described compound emulsifying agent is: sucrose ester, this Pan 60, this Pan 65, glycerin monostearate, xylitan monostearate, single palmitic acid sorbitan ester;
Stabilizing agent is: sesbania gum, locust bean acid, Sodium Caseinate, casein-sodium (Sodium Casoinate).
Described water is mineral water.
The invention still further relates to a kind of preparation method that contains natural nucleus peach kernel juice (milk) beverage, may further comprise the steps:
1, peach selects fresh, ripe, yellowish pink Huang or Tiger, body to do clean, no black, free from insect pests, does not have mildew and rot, no oily rance walnut kernel;
2, the walnut kernel that peach is chosen with the pH value be 7.4～8.0, concentration is 0.3%～0.8% Na
2CO
3Solution, blanching is 2～10 minutes when temperature is 80～100 ℃, take out to clean, and is placed in 20～40 ℃ the water to soak decortication (can not peel) 40-120 minute;
3, the walnut kernel after will peeling carries out defibrination with colloid mill or fiberizer, beater, and defibrination limit, limit adds 60～90 ℃ the hot water that contains antioxidant, and the addition of hot water is 5 times of walnut kernel;
4, the walnut kernel juice of the good slurry of mill is filtered with 180～260 purpose screens (or other filter plant: the filter of duplex strainer, beverage etc. is arranged);
5, will filter add the HLB(oleophilic hydrophil balance value in the good walnut kernel juice) be 10～15 compound emulsifying agent, at 180～250kg/cm
2Pressure under carry out homogeneous (if adopt colloid mill, it is 0.1～5 μ m that fat globule is broken into sphere diameter);
6, add white granulated sugar in the juice behind homogeneous and carry out sugar degree regulation, add mineral water again and carry out quantitatively making a mixed liquor, the amount of antioxidant is 0.02～0.25%(weight in the mixed liquor), the amount of compound emulsifying agent is 0.1～1.2%(weight);
7, after the mixed liquor that step 6 is made is blent, be heated 70～100 ℃, carry out can, seal, carried out sterilization processing under the condition, be cooled to 35～42 ℃ then, test package at 118～120 ℃, 15～30 minutes.
Described antioxidant is: ascorbic acid, sodium ascorbate, BHA, BHT, vitamin E, Na
2H
2EDTA.
Described compound emulsifying agent is the compound of emulsifying agent and stabilizing agent, and its proportioning is 10: 0.2～1: 1, and best compound proportioning is 10: 4～10: 8.
Emulsifying agent in the described compound emulsifying agent is: sucrose ester, this Pan 60, this Pan 65, glycerin monostearate, xylitan monostearate, single palmitic acid sorbitan ester;
Stabilizing agent is: sesbania gum, locust bean acid, Sodium Caseinate, casein-sodium (Sodium Casoinate)
Described water is mineral water.
The present invention contrasts prior art, has following advantage:
Natural nucleus peach kernel juice (milk) beverage and preparation method thereof that contains of the present invention carries out defibrination (making beating) by adding antioxidant, can prevent the juice segregation phenomenon that the oily rancidity that occurs because of fat oxidation and albuminous degeneration take place effectively.By adding the HLB(oleophilic hydrophil balance value) be 10～15 compound emulsifying agent, the heat endurance that can increase albumen, the high temperature that occurs when preventing sterilization causes albuminous degeneration and the sedimentation and the water-oil separating phenomenon that produce, this product has the fragrant of walnut kernel, is a kind of nutritious, delicious good to eat, beverage of being convenient to preserve.
It is as follows that the present invention contains the test rating of natural nucleus peach kernel juice (milk) beverage:
One, sensory test: light yellow, have the fragrance of walnut kernel, there are not oily rancidity and impurity, no lamination.
Two, physical and chemical inspection: protein: 1.17%
Fat: 2.95%
The present invention is described in detail below in conjunction with (accompanying drawing) embodiment:
Brief description of drawings:
Fig. 1 is the making flow process that contains natural nucleus peach kernel juice (milk) beverage of the present invention.
Make 25 kilograms of walnut kernel juice (milk) beverage, it is as follows to fill a prescription:
2.0 kilograms of walnut kernel
SE-15 150 grams
SMS 50 grams
Sodium ascorbate 20 grams
Casein-sodium 100 grams
1.8 kilograms of white granulated sugars
20.88 kilograms of mineral waters
As shown in Figure 1, the preparation method of present embodiment may further comprise the steps:
Taking by weighing 2.0 kilograms walnut kernel, is 8 0.8% Na with the pH value with it
2Co
3Solution, in the time of 100 ℃, blanching 2 minutes take out to be cleaned, and is placed in 20 ℃ the water to soak 120 minutes; With the walnut kernel model after soaking is W
3The colloid mill of Y carries out defibrination, and defibrination limit, limit adds 80 ℃, 10 kilograms hot water that contain 20 gram sodium ascorbates; Walnut kernel juice behind the good slurry of mill filters with 260 purpose screens; Filter the back and in juice, add SE-15 125 grams, SMS 25 grams, casein-sodium (Sodium Casoinate) 150 grams, in 250 kilograms per centimeter
2Pressure under carry out homogeneous and handle (adopting the JBG25-25 homogenizer); Add 1.8 kilograms white granulated sugar in the juice behind homogeneous and regulate pol to 12 °, the mineral water ad pond om that adds 20.88 kilograms again is 25 kilograms; After it is blent, be heated to 100 ℃, can, seal, sterilization (at 120 ℃, under 15 minutes conditions), cool off, check, pack, obtain finished product.That this product color is is light yellow, reach 18 months storage period.
Embodiment 2
Make 25 kilograms of walnut kernel juice (milk) drink formula and be that with embodiment 1 difference the process conditions of preparation method choose difference, its making step is as follows:
Taking by weighing 2.0 kilograms walnut kernel, is 7.4 0.3% Na with the pH value
2Co
3Solution, blanching is 10 minutes in the time of 80 ℃, take out to clean, be placed in 40 ℃ the water to soak 40 minutes, be W with the walnut kernel model after soaking
3The colloid mill of Y carries out defibrination, and defibrination limit, limit adds the hot water that contains 10 kilograms 60 ℃ of 20 gram sodium ascorbates; Walnut kernel juice behind the good slurry of mill filters with 180 purpose screens; Add SE-15 125 grams, SMS25 gram, casein-sodium (Sodium Casoinate) 150 grams in the juice after the filtration, in 180 kilograms per centimeter
2Pressure under carry out homogeneous and handle (adopting the JBG25-25 homogenizer).Adding in the juice behind homogeneous that 1.8 kilograms white granulated sugar regulates pol to 8 °, adds 20.88 kilograms mineral water ad pond om again is 25 kilograms.After it is blent, be heated to 70 ℃ and carry out can, seal, sterilization (carrying out), cool off, check, pack, obtain finished product under 118 ℃, 30 minutes condition, this finished product color and luster is light yellow, and reach 18 months storage period.
Embodiment 3
It is as follows to make 25 kilograms of walnut kernel juice (milk) beverage formula:
Walnut kernel: 2.0 kilograms
SE-13 110 grams
Casein-sodium 125 grams
Sodium ascorbate 10 grams
Vitamin E 0.5 gram
Single palmitic acid sorbitan ester 20 grams
1.8 kilograms of white granulated sugars
20.93 kilograms of mineral waters
The making step of present embodiment is with embodiment 1, and different the is present embodiment walnut kernel after to blanching is peeled, and this product is shallow milk yellow, reaches 16-18 month storage period.
Embodiment 4
Present embodiment is made the prescription of 25 kilograms of walnut kernel juice (milk) with embodiment 3, and its making step is with embodiment 2, and this product is shallow milk yellow, and reach 16 months storage period.
Claims (14)
1, a kind of natural nucleus peach kernel juice (milk) beverage that contains is characterized in that: it contains 3.0～8.0% the walnut kernel that accounts for the mixture total weight amount, 0.02～0.25% antioxidant, 0.1～1.2% compound emulsifying agent, 6.0～12.0% white granulated sugar, all the other are water.
2, natural nucleus peach kernel juice (milk) beverage that contains as claimed in claim 1, it is characterized in that: described antioxidant is: ascorbic acid, sodium ascorbate, BHA, BHT, vitamin E, Na
2H
2EDTA.
3, natural nucleus peach kernel juice (milk) beverage that contains as claimed in claim 1, it is characterized in that: described compound emulsifying agent is the compound of emulsifying agent and stabilizing agent, emulsifying agent and stabilizing agent proportioning are 10: 0.2～1: 1;
4, natural nucleus peach kernel juice (milk) beverage that contains as claimed in claim 3, it is characterized in that: the proportioning of emulsifying agent and stabilizing agent is 10: 4～10: 8 in the described compound emulsifying agent.
5, as described natural nucleus peach kernel juice (milk) beverage that contains one of in claim 1 or 3 or 4, it is characterized in that: emulsifying agent is in the described compound emulsifying agent: sucrose ester, this Pan 60, this Pan 65, glycerin monostearate, xylitan monostearate, single palmitic acid sorbitan ester; Stabilizing agent is: sesbania gum, locust bean acid, Sodium Caseinate, casein-sodium.
6, natural nucleus peach kernel juice (milk) beverage that contains as claimed in claim 1, it is characterized in that: described water is mineral water.
7, a kind of preparation method that contains natural nucleus peach kernel juice (milk) beverage, it is characterized in that: it may further comprise the steps:
(1) selects walnut kernel fresh, ripe, that body is done cleaning;
(2) with the walnut kernel of select with the pH value be 7.4～8.0, concentration is 0.3%～0.8% Na
2CO
3Solution, blanching is 2～20 minutes when temperature is 80～100 ℃, take out to clean, and is placed in 20～40 ℃ the water to soak decortication 40～120 minutes;
(3) walnut kernel after will peeling carries out defibrination with colloid mill, and defibrination limit, limit adds 60～90 ℃ the hot water that contains antioxidant, and the addition of this hot water is 5 times of walnut kernel;
(4) the walnut kernel juice of the good slurry of mill is filtered with 180～260 purpose screens;
(5) be that 10～15 compound emulsifying agent joins and filters in the good walnut kernel juice, at 180～250kg/cm with oleophilic hydrophil balance value
2Pressure under carry out homogeneous, it is 0.1～5 μ m that fat globule is broken into sphere diameter;
(6) add white granulated sugar in the juice behind homogeneous and carry out sugar degree regulation, add entry again and carry out quantitatively making a mixed liquor, the amount of antioxidant is 0.02～0.25%(weight in this mixed liquor), the amount of compound emulsifying agent is 0.1～1.2%(weight);
(7) mixed liquor that obtains as step (6) is blent after, be heated 70～100 ℃, carry out can, seal, carried out sterilization processing under the condition at 118～120 ℃, 15～30 minutes, be cooled to 35～42 ℃ then, test package.
8, preparation of beverage as claimed in claim 7 is characterized in that: the walnut kernel after the blanching can not peeled.
9, preparation of beverage as claimed in claim 7 is characterized in that: described antioxidant is: ascorbic acid, sodium ascorbate, BHA, BHT, vitamin E, Na
2H
2EDTA.
10, preparation of beverage as claimed in claim 7 is characterized in that: described compound emulsifying agent is emulsifying agent and stabilizing agent compound, and the proportioning of emulsifying agent and stabilizing agent is 10: 0.2～1: 1.
11, preparation of beverage as claimed in claim 10 is characterized in that: the proportioning of emulsifying agent and stabilizing agent is 10: 4～10: 8 in the described compound emulsifying agent.
12, as described preparation of beverage one of in claim 7 or 10 or 11, it is characterized in that: emulsifying agent is in the described compound emulsifying agent: sucrose ester, this Pan 60, this Pan 65, glycerin monostearate, xylitan monostearate, single palmitic acid sorbitan ester; Stabilizing agent is: sesbania gum, locust bean acid, Sodium Caseinate, casein-sodium.
13, the preparation method of beverage as claimed in claim 7 is characterized in that, described defibrination can adopt fiberizer or beater to carry out defibrination.
14, the preparation method of beverage as claimed in claim 7 is characterized in that: described filtration can have been adopted duplex strainer, and beverage filter filters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93102718A CN1043841C (en) | 1993-03-26 | 1993-03-26 | Beverage contg. natural walnut kernel juice (milk) and preparing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93102718A CN1043841C (en) | 1993-03-26 | 1993-03-26 | Beverage contg. natural walnut kernel juice (milk) and preparing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1092623A true CN1092623A (en) | 1994-09-28 |
| CN1043841C CN1043841C (en) | 1999-06-30 |
Family
ID=4984239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93102718A Expired - Fee Related CN1043841C (en) | 1993-03-26 | 1993-03-26 | Beverage contg. natural walnut kernel juice (milk) and preparing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1043841C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511559A (en) * | 2011-11-30 | 2012-06-27 | 河南省晨光实业有限公司 | Chinese yam and walnut compound beverage and production method thereof |
| CN101233945B (en) * | 2008-03-03 | 2012-10-31 | 侯俊良 | Method for preparing walnut milk |
| CN103284260A (en) * | 2012-03-02 | 2013-09-11 | 上海健鹰食品科技研究所 | California walnut dew containing endopleura and preparation method thereof |
| CN103919220A (en) * | 2014-03-20 | 2014-07-16 | 云南省药物研究所 | Full-fat walnut high-concentration slurry and preparation method thereof |
| CN103947761A (en) * | 2014-05-06 | 2014-07-30 | 贵州威宁鹤乡果核桃产业开发有限公司 | Processing method of walnut milk |
| CN104432384A (en) * | 2014-12-18 | 2015-03-25 | 石家庄市兄弟伊兰食品配料有限公司 | Walnut juice and preparation method thereof |
| CN105995347A (en) * | 2016-06-08 | 2016-10-12 | 浙江省柑桔研究所 | Snakegourd seed beverage and preparation method thereof |
| CN113789356A (en) * | 2021-09-14 | 2021-12-14 | 潍坊盛泰药业有限公司 | Method for preparing resistant starch RS3 from high amylose corn starch |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029602B (en) * | 2015-06-16 | 2017-07-04 | 河北养元智汇饮品股份有限公司 | A kind of production technology of walnut drink |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1028716C (en) * | 1992-01-30 | 1995-06-07 | 广西壮族自治区药物研究所 | Production method of complete natural walnut milk |
| CN1028955C (en) * | 1992-05-29 | 1995-06-21 | 北京市营养源研究所 | Method for preparing walnut milk tea |
| CN1027729C (en) * | 1992-07-27 | 1995-03-01 | 祁景泉 | production method of walnut milk |
-
1993
- 1993-03-26 CN CN93102718A patent/CN1043841C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233945B (en) * | 2008-03-03 | 2012-10-31 | 侯俊良 | Method for preparing walnut milk |
| CN102511559A (en) * | 2011-11-30 | 2012-06-27 | 河南省晨光实业有限公司 | Chinese yam and walnut compound beverage and production method thereof |
| CN103284260A (en) * | 2012-03-02 | 2013-09-11 | 上海健鹰食品科技研究所 | California walnut dew containing endopleura and preparation method thereof |
| CN103919220A (en) * | 2014-03-20 | 2014-07-16 | 云南省药物研究所 | Full-fat walnut high-concentration slurry and preparation method thereof |
| CN103947761A (en) * | 2014-05-06 | 2014-07-30 | 贵州威宁鹤乡果核桃产业开发有限公司 | Processing method of walnut milk |
| CN104432384A (en) * | 2014-12-18 | 2015-03-25 | 石家庄市兄弟伊兰食品配料有限公司 | Walnut juice and preparation method thereof |
| CN104432384B (en) * | 2014-12-18 | 2017-03-15 | 石家庄市兄弟伊兰食品配料有限公司 | A kind of walnut Lu and preparation method thereof |
| CN105995347A (en) * | 2016-06-08 | 2016-10-12 | 浙江省柑桔研究所 | Snakegourd seed beverage and preparation method thereof |
| CN113789356A (en) * | 2021-09-14 | 2021-12-14 | 潍坊盛泰药业有限公司 | Method for preparing resistant starch RS3 from high amylose corn starch |
| CN113789356B (en) * | 2021-09-14 | 2024-05-31 | 潍坊盛泰药业有限公司 | Method for preparing resistant starch RS3 from high-amylose corn starch |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1043841C (en) | 1999-06-30 |
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