CN109329437A - A kind of preparation process with burnt odor taste Walnut Milk - Google Patents
A kind of preparation process with burnt odor taste Walnut Milk Download PDFInfo
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- CN109329437A CN109329437A CN201810922620.9A CN201810922620A CN109329437A CN 109329437 A CN109329437 A CN 109329437A CN 201810922620 A CN201810922620 A CN 201810922620A CN 109329437 A CN109329437 A CN 109329437A
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- walnut
- burnt odor
- milk
- odor taste
- baking
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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
- A23C11/106—Addition of, or treatment with, microorganisms
Abstract
The invention belongs to Walnut Milk fabricating technology fields, more particularly to a kind of preparation process with burnt odor taste Walnut Milk, by using early period to barking walnut kernel soda boiling, the mode of activated carbon adsorption, eliminate the harmful substances such as the bacterium having in walnut and aspergillus flavus, pass through infrared heating again, further sterilizing, and to seal technique up for safekeeping be aseptically to carry out to filling for activated carbon adsorption, avoid the entrance of alien bacteria, for the existence of lactic acid bacteria in Walnut Milk, breeding provides good environment, it also avoids killing the lactic acid bacteria contained in Walnut Milk during the last sterilization filling of traditional handicraft, by way of baking of rolling under vacuum conditions to bulky grain walnut kernel, walnut kernel can be made uniform by middle heat in baking burnt odor taste process, avoid the occurrence of cooked-on phenomenon, also in walnut kernel caused by avoiding in baking process as far as possible The loss of nutriment, to obtain the lactobacteria-containing burnt odor taste Walnut Milk of a richness.
Description
Technical field
The invention belongs to Walnut Milk fabricating technology fields, and in particular to a kind of preparation work with burnt odor taste Walnut Milk
Skill.
Background technique
Walnut is generally acknowledged nutrition and health care fruit, is listed as the big dry fruit in the world four with almond, cashew nut, fibert, has cerebrum tonifying
The multiple efficacies such as intelligence development, stomach invigorating, moistening lung, antitumor, anti-aging.Protein content is only second to fat content in walnut kernel, oil expression
In the degreasing walnut dregs of rice obtained afterwards, protein content is up to 53.89%.Walnut protein is mainly by albumin, globulin, the molten egg of alcohol
White and this 4 proteinoid of glutelin composition, accounts for walnut protein total amount 6.81%, 17.57%, 5.33% and 70.11% respectively, contains
There are 18 kinds of amino acid, including 8 kinds of essential amino acids, and arginine, glutamic acid, histidine, tyrosine equal size are relatively
Height is a kind of good vegetable protein close to standard as defined in FAO (Food and Agriculture Organization of the United Nation) (FAO) and the World Health Organization (WHO),
Digestibility can reach 85%, have high value of exploiting and utilizing.
Walnut protein product mainly has Walnut protein powder, Walnut protein drink, walnut milk etc., from current processing and utilization
From the point of view of status, domestic food industry is also only limitted to the production of Elementary food, product for the processing and utilization of walnut and walnut protein
Added value is lower, does not give full play to the resources advantage and nutrition and health care advantage of walnut.Wherein the production technology of Walnut Milk is big
Mostly slightly slurry preparation, pressure-filtering deslagging, allotment emulsification, sterilization treatment, refine homogeneous, encapsulation, cool down.
The Walnut Milk prepared by the technique addition lactic acid bacteria can ferment in process, be brought with promoting Walnut Milk
Beneficial effect, but during the sterilization filling finally carried out, sterilization process can not only kill harmful bacteria, can also go out
Kill the lactic acid bacteria that fermentation generates.Therefore, it causes what many products were identified all to add content of lactic acid bacteria for product, but is not reality
Border content of lactic acid bacteria.Therefore, it is necessary to find a kind of method, the lactic acid bacteria for allowing fermentation to generate can be brought into product, to drink
Person brings bigger nutritional supplementation.
Summary of the invention
A kind of preparation process with burnt odor taste Walnut Milk of the present invention passes through the side such as soda boiling, activated carbon adsorption, infrared baking
Formula prepares the lactobacteria-containing burnt odor taste Walnut Milk of a richness.
Specific preparation process includes the following steps:
1) raw material preparation: carrying out appearance to fresh picking walnut and tentatively select, and removes that rotten, go rotten particle, decladding, peeling,
It checks walnut kernel quality, removes metamorphic core peach kernel；
2) soda boiling: barking walnut kernel carries out soda boiling with lye, and the soda boiling time is 1~2h；
3) carbon adsorption: the walnut kernel that soda boiling is completed is placed in active carbon and is adsorbed, and adsorption time is 50~60min；
4) it toasts: adsorbing the simultaneously complete walnut kernel of isolating active charcoal, large particle is ground into pulverizer, in vacuum condition
Under, large particle is toasted with infrared, large particle needs constantly stir in baking machine in baking process, it is ensured that each
Face is all heated evenly；
5) slurrying: toast completion walnut kernel add 5 times amount water impregnate 1h after, be sent into colloid mill carry out defibrination process, make
The walnut milk magma granularity prepared carries out homogenization less than 200 mesh；
6) ferment: bacterium solution is added in the complete magma of homogenization, is uniformly mixed, and carries out aerobic fermentation processing；
7) encapsulate: the Walnut Milk for completion of fermenting is cooled to room temperature, and stabilizer is added, is packaged, and is saved.
Preferably, in step 2), lye is that sodium carbonate, sodium bicarbonate and water are prepared according to 2:1:40 ratio, lye addition
Amount is 5~7 times of walnut kernel amount.
Preferably, in step 3), active carbon is one of cocoanut active charcoal, active fruit shell carbon, wood activated charcoal or more
Kind, active carbon radius≤20A, active carbon additional amount is 1~1.5 times of walnut kernel amount.
Preferably, in step 4), large particle partial size is in 1~1.5cm, and infrared baking temperature is 100~110 DEG C, baking
Time is 2~3min, and baking is completed, and walnut kernel water content is 20~25%, and distributes one light burnt odor taste.
Preferably, in step 6), bacterium solution is that lactic acid bacteria, brown sugar and water are prepared according to 1:3:20 ratio, activates 2h under room temperature
It is made.
Preferably, in step 6), the additive amount of bacterium solution is the 5~10% of magma amount, and fermentation temperature is 35~40 DEG C, fermentation
Time is 2~3d.
Preferably, be the operation aseptically carried out in step 3) to step 7), including use active carbon,
Water, equipment have carried out disinfecting action using preceding.
Beneficial effect
1, a kind of preparation process with burnt odor taste Walnut Milk of the present invention, by using early period to barking walnut kernel soda boiling,
The mode of activated carbon adsorption eliminates the harmful substances such as the bacterium having in walnut and aspergillus flavus, then by infrared heating, into one
Step sterilizing, and to seal technique up for safekeeping be aseptically to carry out to filling for activated carbon adsorption, avoids the entrance of alien bacteria, is
The existence, breeding of lactic acid bacteria provide good environment in Walnut Milk, during also avoiding the last sterilization filling of traditional handicraft
Kill the lactic acid bacteria contained in Walnut Milk.
2, a kind of preparation process with burnt odor taste Walnut Milk of the present invention, by bulky grain walnut kernel under vacuum conditions
The mode of rolling baking can make walnut kernel uniform by middle heat in baking burnt odor taste process, avoid the occurrence of cooked-on phenomenon, also to the greatest extent
It is possible avoid in baking process caused by walnut kernel nutriment loss, to obtain a lactobacteria-containing burnt odor of richness
Taste Walnut Milk.
Specific embodiment
The present invention is further described in detail With reference to embodiment, but technical solution provided by the invention
It not only include the content showed in embodiment.
Embodiment 1
A kind of preparation process with burnt odor taste Walnut Milk is present embodiments provided, detailed process is as follows:
1, raw material preparation: carrying out appearance to fresh picking walnut and tentatively select, and removes that rotten, go rotten particle, decladding, peeling,
It checks walnut kernel quality, removes metamorphic core peach kernel；
2, soda boiling: barking walnut kernel is carried out with by sodium carbonate, sodium bicarbonate and water according to the lye that 2:1:40 ratio is prepared
Soda boiling, lye additive amount are 5 times of walnut kernel amount, and the soda boiling time is 1h；
3, carbon adsorption: the walnut kernel that soda boiling is completed, which is placed in the cocoanut active charcoal of active carbon radius 20A, to be adsorbed, activity
Charcoal additional amount is 1 times of walnut kernel amount, adsorption time 50min；
4, it toasts: adsorbing the simultaneously complete walnut kernel of isolating active charcoal, be ground into large particle, large particle partial size with pulverizer
In 1cm, under vacuum conditions, large particle is toasted with infrared, large particle needs in baking machine in baking process
It constantly stirs, it is ensured that each face is heated evenly, and infrared baking temperature is 100 DEG C, baking time 2min, and baking is completed, core
Peach kernel water content is 20%, and distributes one light burnt odor taste；
5, slurrying: toast completion walnut kernel add 5 times amount water impregnate 1h after, be sent into colloid mill carry out defibrination process, make
The walnut milk magma granularity prepared carries out homogenization less than 200 mesh；
6, ferment: the complete magma of homogenization, which is added, to be prepared by lactic acid bacteria, brown sugar and water according to 1:3:20 ratio, under room temperature
Bacterium solution made of 2h is activated, the additive amount of bacterium solution is the 5% of magma amount, is uniformly mixed, carries out aerobic fermentation processing, fermentation temperature
It is 35 DEG C, fermentation time 2d；
7, encapsulate: the Walnut Milk for completion of fermenting is cooled to room temperature, and stabilizer is added, is packaged, and is saved.
8, step 3 is the operation aseptically carried out to step 7, including the active carbon, water, equipment used, is made
Disinfecting action has been carried out with preceding.
Embodiment 2
A kind of preparation process with burnt odor taste Walnut Milk is present embodiments provided, detailed process is as follows:
1, raw material preparation: carrying out appearance to fresh picking walnut and tentatively select, and removes that rotten, go rotten particle, decladding, peeling,
It checks walnut kernel quality, removes metamorphic core peach kernel；
2, soda boiling: barking walnut kernel is carried out with by sodium carbonate, sodium bicarbonate and water according to the lye that 2:1:40 ratio is prepared
Soda boiling, lye additive amount are 6 times of walnut kernel amount, and the soda boiling time is 1.5h；
3, carbon adsorption: the walnut kernel that soda boiling is completed, which is placed in the active fruit shell carbon of active carbon radius 19A, to be adsorbed, activity
Charcoal additional amount is 1.3 times of walnut kernel amount, adsorption time 55min；
4, it toasts: adsorbing the simultaneously complete walnut kernel of isolating active charcoal, be ground into large particle, large particle partial size with pulverizer
In 1.3cm, under vacuum conditions, large particle is toasted with infrared, large particle is needed in baking machine in baking process
It is interior constantly to stir, it is ensured that each face is heated evenly, and infrared baking temperature is 105 DEG C, and baking time 2.5min has been toasted
At walnut kernel water content is 23%, and distributes one light burnt odor taste；
5, slurrying: toast completion walnut kernel add 5 times amount water impregnate 1h after, be sent into colloid mill carry out defibrination process, make
The walnut milk magma granularity prepared carries out homogenization less than 200 mesh；
6, ferment: the complete magma of homogenization, which is added, to be prepared by lactic acid bacteria, brown sugar and water according to 1:3:20 ratio, under room temperature
Bacterium solution made of 2h is activated, the additive amount of bacterium solution is the 8% of magma amount, is uniformly mixed, carries out aerobic fermentation processing, fermentation temperature
It is 38 DEG C, fermentation time 2.5d；
7, encapsulate: the Walnut Milk for completion of fermenting is cooled to room temperature, and stabilizer is added, is packaged, and is saved.
8, step 3 is the operation aseptically carried out to step 7, including the active carbon, water, equipment used, is made
Disinfecting action has been carried out with preceding.
Embodiment 3
A kind of preparation process with burnt odor taste Walnut Milk is present embodiments provided, detailed process is as follows:
1, raw material preparation: carrying out appearance to fresh picking walnut and tentatively select, and removes that rotten, go rotten particle, decladding, peeling,
It checks walnut kernel quality, removes metamorphic core peach kernel；
2, soda boiling: barking walnut kernel is carried out with by sodium carbonate, sodium bicarbonate and water according to the lye that 2:1:40 ratio is prepared
Soda boiling, lye additive amount are 7 times of walnut kernel amount, and the soda boiling time is 2h；
3, carbon adsorption: the walnut kernel that soda boiling is completed, which is placed in the wood activated charcoal of active carbon radius 15A, to be adsorbed, activity
Charcoal additional amount is 1.5 times of walnut kernel amount, adsorption time 60min；
4, it toasts: adsorbing the simultaneously complete walnut kernel of isolating active charcoal, be ground into large particle, large particle partial size with pulverizer
In 1.5cm, under vacuum conditions, large particle is toasted with infrared, large particle is needed in baking machine in baking process
It is interior constantly to stir, it is ensured that each face is heated evenly, and infrared baking temperature is 110 DEG C, baking time 3min, and baking is completed,
Walnut kernel water content is 25%, and distributes one light burnt odor taste；
5, slurrying: toast completion walnut kernel add 5 times amount water impregnate 1h after, be sent into colloid mill carry out defibrination process, make
The walnut milk magma granularity prepared carries out homogenization less than 200 mesh；
6, ferment: the complete magma of homogenization, which is added, to be prepared by lactic acid bacteria, brown sugar and water according to 1:3:20 ratio, under room temperature
Bacterium solution made of 2h is activated, the additive amount of bacterium solution is the 10% of magma amount, is uniformly mixed, and aerobic fermentation processing, fermentation temperature are carried out
Degree is 40 DEG C, fermentation time 3d；
7, encapsulate: the Walnut Milk for completion of fermenting is cooled to room temperature, and stabilizer is added, is packaged, and is saved.
8, step 3 is the operation aseptically carried out to step 7, including the active carbon, water, equipment used, is made
Disinfecting action has been carried out with preceding.
A kind of preparation process with burnt odor taste Walnut Milk of the present invention, by using early period to barking walnut kernel soda boiling, work
Property charcoal absorption mode, eliminate the harmful substances such as the bacterium having in walnut and aspergillus flavus, then by infrared heating, further
Sterilizing, and to seal technique up for safekeeping be aseptically to carry out to filling for activated carbon adsorption, avoids the entrance of alien bacteria, is core
The existence, breeding of lactic acid bacteria provide good environment in peach cream, also avoid killing during the last sterilization filling of traditional handicraft
The lactic acid bacteria contained in Walnut Milk of going out can make core by way of baking of rolling under vacuum conditions to bulky grain walnut kernel
Peach kernel is uniform by middle heat in baking burnt odor taste process, avoids the occurrence of cooked-on phenomenon, also avoids making in baking process as far as possible
At walnut kernel in nutriment loss, to obtain the lactobacteria-containing burnt odor taste Walnut Milk of a richness.
Claims (7)
1. a kind of preparation process with burnt odor taste Walnut Milk, which is characterized in that manufacture craft includes the following steps:
1) raw material preparation: carrying out appearance to fresh picking walnut and tentatively select, and removes rotten, mildew and rot particle, decladding, peeling check
Walnut kernel quality removes metamorphic core peach kernel；
2) soda boiling: barking walnut kernel carries out soda boiling with lye, and the soda boiling time is 1~2h；
3) carbon adsorption: the walnut kernel that soda boiling is completed is placed in active carbon and is adsorbed, and adsorption time is 50~60min；
4) it toasts: adsorbing the simultaneously complete walnut kernel of isolating active charcoal, be ground into large particle with pulverizer, under vacuum conditions, use
Infrared to toast to large particle, large particle needs constantly stir in baking machine in baking process, it is ensured that each face
It is heated evenly；
5) slurrying: toast completion walnut kernel add 5 times amount water impregnate 1h after, be sent into colloid mill carry out defibrination process, make to prepare
Walnut milk magma granularity out carries out homogenization less than 200 mesh；
6) ferment: bacterium solution is added in the complete magma of homogenization, is uniformly mixed, and carries out aerobic fermentation processing；
7) encapsulate: the Walnut Milk for completion of fermenting is cooled to room temperature, and stabilizer is added, is packaged, and is saved.
2. a kind of preparation process with burnt odor taste Walnut Milk as described in claim 1, which is characterized in that the step 2) alkali
Liquid is that sodium carbonate, sodium bicarbonate and water are prepared according to 2:1:40 ratio, and lye additive amount is 5~7 times of walnut kernel amount.
3. a kind of preparation process with burnt odor taste Walnut Milk as described in claim 1, which is characterized in that the step 3) work
Property charcoal be one of cocoanut active charcoal, active fruit shell carbon, wood activated charcoal or a variety of, active carbon radius≤20A, active carbon adds
Enter 1~1.5 times that amount is walnut kernel amount.
4. a kind of preparation process with burnt odor taste Walnut Milk as described in claim 1, which is characterized in that step 4) is described big
For particle size in 1~1.5cm, infrared baking temperature is 100~110 DEG C, and baking time is 2~3min, and baking is completed, walnut
Benevolence water content is 20~25%, and distributes one light burnt odor taste.
5. a kind of preparation process with burnt odor taste Walnut Milk as described in claim 1, which is characterized in that the step 6) bacterium
The additive amount of liquid is the 5~10% of magma amount, and fermentation temperature is 35~40 DEG C, and fermentation time is 2~3d.
6. a kind of preparation process with burnt odor taste Walnut Milk as claimed in claim 1 or 5, which is characterized in that the bacterium solution
It is prepared for lactic acid bacteria, brown sugar and water according to 1:3:20 ratio, activation 2h is made under room temperature.
7. a kind of preparation process with burnt odor taste Walnut Milk as described in claim 1, which is characterized in that step 3) to step
7) described is the operation aseptically carried out, including the active carbon, water, equipment used, is sterilized using preceding
Operation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810922620.9A CN109329437A (en) | 2018-08-14 | 2018-08-14 | A kind of preparation process with burnt odor taste Walnut Milk |
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| CN201810922620.9A CN109329437A (en) | 2018-08-14 | 2018-08-14 | A kind of preparation process with burnt odor taste Walnut Milk |
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| CN109329437A true CN109329437A (en) | 2019-02-15 |
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| CN201810922620.9A Pending CN109329437A (en) | 2018-08-14 | 2018-08-14 | A kind of preparation process with burnt odor taste Walnut Milk |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022227304A1 (en) * | 2021-04-27 | 2022-11-03 | 中国农业科学院农产品加工研究所 | Walnut fermented milk and preparation method therefor |
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2018
- 2018-08-14 CN CN201810922620.9A patent/CN109329437A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022227304A1 (en) * | 2021-04-27 | 2022-11-03 | 中国农业科学院农产品加工研究所 | Walnut fermented milk and preparation method therefor |
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Application publication date: 20190215 |