CN109757562A - The processing method of bad oil smell is generated after preventing walnut dairy protein drinks from sterilizing - Google Patents
The processing method of bad oil smell is generated after preventing walnut dairy protein drinks from sterilizing Download PDFInfo
- Publication number
- CN109757562A CN109757562A CN201910222906.0A CN201910222906A CN109757562A CN 109757562 A CN109757562 A CN 109757562A CN 201910222906 A CN201910222906 A CN 201910222906A CN 109757562 A CN109757562 A CN 109757562A
- Authority
- CN
- China
- Prior art keywords
- walnut
- processing method
- sterilize
- homogeneous
- dairy protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
Abstract
The invention discloses it is a kind of prevent walnut dairy protein drinks from sterilizing after generate the processing method of bad oil smell, it is spare that walnut slurries are made the following steps are included: walnut kernel peeling, immersion, defibrination in process；Compound emulsifying agent is added together with 60-80 times of 75-80 DEG C of hot water in shearing tank, starting shearing sequentially adds the auxiliary materials such as white granulated sugar, and timing is sheared 20 minutes, obtains mixed liquor；Blend tank is added together with mixed liquor obtained in walnut slurries obtained to mix, mixed slurries are heated to 70-75 DEG C of stirrings and carry out homogeneous after twenty minutes；Degassing unit is added in mixed liquor after homogeneous to be de-gassed；For beverage after homogeneous, temperature reaches 80-85 DEG C, carries out filling, filling rear sealing at this temperature, and sterilize within half an hour.This kind of processing method can effectively delay the oxidation Kazakhstan for even inhibiting fat to lose, and finished product Walnut Milk vegetable protein beverage will not generate bad oil smell within 18 months shelf-lifves to be influenced the quality of beverage and drink mouthfeel.
Description
Technical field
The present invention relates to beverage production fields, and in particular to one kind generates bad oil smell after preventing walnut dairy protein drinks from sterilizing
Processing method.
Background technique
Vegetable protein beverage is with plant kernel, pulp etc. for primary raw material, processed manufactured based on vegetable protein
The emulsion liquid drink of body.It is free of with it or less cholesterol level, is rich in protein and amino acid, suitable unsaturated lipid
Fat acid, the congruent feature of nutritional ingredient are very popular.In recent years, on the beverage market in China, vegetable protein drink
Material starts to show up prominently.The protrusion defect of China's food configuration is that protein is relatively low, so exploitation milk-contained drink albumen new varieties,
It is the vital task of food industry.With the continuous improvement of big and medium-sized cities living standard and the continuous enhancing of health perception, consumption
Person gradually turns to nutrition, health care, the requirement of function from the simple satisfaction soda to quench one's thirst of relieving summer heat, and protein beverage has obtained fast
The development of speed.
China's walnut cultivates and utilizes with a long history, and popularization is wide, alimentary health-care function and economy of the people to walnut
Ecological benefits quite understand and pay attention to.With the continuous improvement of the level of cultural life of people's substance, to walnut and its shape shape and color
Color adds the demand of product also increasing, walnut kernel nutrient rich in, according to surveying and determination, in every 100 grams of walnuts, contains grease 50
~64 grams, and unsaturated fatty acid content is more than 90% in walnut lubricant, compares and is saturated for grease, consaturated oil is more
Taste is breathed out in oxidizable generation, and through measuring, the walnut oil that will not pass through any processing is placed 1 month in air, that is, generated bright
Most of protein, fat, carbon in walnut kernel is extracted with water in aobvious bad oil smell, the method that Walnut Milk usually uses grinding
The substances such as hydrate, using allotment, homogeneous, degassing, it is filling, sterilizing and be made, fat content is generally 2% in Walnut Milk
Or so, the grease in grease and walnut kernel in Walnut Milk is consistent, if without the processing in production process, also easily
The oxidation that grease occurs, which generates, breathes out taste.
The oxidative rancidity of grease refers to that grease or food containing greasy in processing, storage, contain not
Saturated fatty acid oxygen or beche-de-mer without spike with, and under the catalytic action of lipoxidase, a series of oxidation reactions of generation, and
The carbonyls such as aldehyde, ketone, the acid with rancid peculiar smell are finally decomposed to, a usually very long work is lost in the oxidation Kazakhstan of grease
Journey, but in the case where heating or illumination, oxidation rate can be multiplied, and Walnut Milk needs to carry out in process filling
Sterilizing, sterilising temp are generally 121 DEG C, and the retention time is 20 minutes, and sterilize pot inner pressure >=0.15 megapascal, in this high temperature and pressure
In the case of, the speed of Oxidation of Fat and Oils often at geometry speed increase, if not doing the processing in process, Walnut Milk only need through
It crosses the later oxidation Kazakhstan that grease will occur of sterilizing in 20 minutes to lose and Walnut Milk is made to generate apparent rancidity, to influence core
Peach milk beverage drinks mouthfeel.
Summary of the invention
The purpose of the present invention is to provide it is a kind of prevent walnut dairy protein drinks sterilize after generate bad oil smell processing method,
It is able to suppress Oxidation of Fat and Oils Kazakhstan of the Walnut Milk in sterilization process to lose, prevents Walnut Milk from generating bad oil smell, improve walnut beverage
Mouthfeel and quality.
In order to solve the above technical problems, the invention adopts the following technical scheme:
It is a kind of prevent walnut dairy protein drinks sterilize after generate bad oil smell processing method, process the following steps are included:
S1 pre-treatment: it is spare that walnut slurries are made in walnut kernel peeling, immersion, defibrination；
The addition of S2 emulsifier: compound emulsifying agent is added together with 60-80 times of 75-80 DEG C of hot water in shearing tank, starting is cut
It cuts, sequentially adds the auxiliary materials such as white granulated sugar, timing is sheared 20 minutes, and mixed liquor is obtained；
S3 homogeneous: blend tank is added together with mixed liquor obtained in S2 in walnut slurries obtained in S1 and is mixed, will be mixed
Slurries after conjunction are heated to 70-75 DEG C of stirrings and carry out homogeneous after twenty minutes；
S4 degassing: degassing unit is added in the mixed liquor after homogeneous and is de-gassed；
S5 hot filling: for beverage after homogeneous, temperature reaches 80-85 DEG C, carries out filling, filling rear sealing at this temperature, and
It sterilizes within half an hour.
Further, it is described prevent walnut dairy protein drinks from sterilizing after generate the processing method of bad oil smell, the step
In rapid S1, when preparing 1000 kilograms of Walnut Milks, walnut kernel additive amount is generally 0.03-0.06 parts, and walnut kernel is needed before decortication
It is put into the boiling thermokalite water that naoh concentration is 2% -4% and impregnates 2 minutes, reuse automatic peeling machine removal walnut kernel table
Face afterbirth；Walnut kernel after decortication is put into tap water and impregnates 1.5 hours, changed one every 15 minutes during immersion when impregnating
Secondary water；Walnut kernel prepares purified water in defibrination, carries out defibrination using colloid mill.
Further, it is described prevent walnut dairy protein drinks from sterilizing after generate the processing method of bad oil smell, the core
For peach kernel in defibrination, the ratio of walnut kernel and purified water is 1:10, and the mixed liquor after grinding passes through 200 mesh screen slurry slag separators
Separation removal crude fibre, obtains required slurries.
Further, it is described prevent walnut dairy protein drinks from sterilizing after generate the processing method of bad oil smell, the step
White granulated sugar additive amount described in rapid S2 is 0.05-0.07 parts, and compound emulsifying agent additive amount is 0.002-0.004 parts, wherein compound
Single in emulsifier, diglycerine fatty acid ester accounts for 30%-40%, sucrose fatty ester accounts for 30%-40%, stearoyl lactate accounts for
25%-35%.
Further, it is described prevent walnut dairy protein drinks from sterilizing after generate the processing method of bad oil smell, the step
In rapid S3, the homogenization pressure of homogenizer is at least 40 megapascal, and mixed homogeneous slurry is twice.
Further, it is described prevent walnut dairy protein drinks from sterilizing after generate the processing method of bad oil smell, the step
Degassing is de-gassed using degassing unit vacuum outgas method in rapid S4, and the vacuum degree control for the unit that deaerates is in 0.03 megapascal -0.05
Megapascal.
Further, it is described prevent walnut dairy protein drinks from sterilizing after generate the processing method of bad oil smell, the step
In rapid S5 by complete it is filling after beverage sterilize, sterilizing uses autoclave sterilization, and temperature is maintained at 121 in sterilization process
DEG C ± 1 DEG C, sterilization time control is 20 minutes, and beverage is cooled to after sterilizing by the pot inner pressure that sterilizes at least more than 0.15 megapascal
40 DEG C hereinafter, filling finished product obtained, finished product vacuum degree measurement value obtained are 0.02-0.04 megapascal.
Compared with prior art, the invention has the following advantages:
The present invention can be removed substantially the oxygen in finished product Walnut Milk by this kind of processing method, can block rouge in Walnut Milk
The condition of oxidation reaction occurs for fat, then again by the emulsification of emulsifier, homogenization, so as to effectively delay even
The oxidation Kazakhstan of fat is inhibited to lose, then by the way that after autoclave sterilization, finished product Walnut Milk vegetable protein beverage was in 18 months shelf-lifves
The interior bad oil smell that will not generate influences the quality of beverage and drinks mouthfeel.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
When preparing 1000 kilograms of Walnut Milks, 0.03 portion of walnut kernel is taken, puts it into the boiling thermokalite water that naoh concentration is 2%
It is middle to impregnate 2 minutes, automatic peeling machine removal walnut kernel surface afterbirth is reused, then using tap water to the walnut after removing afterbirth
Benevolence is impregnated, and soaking time is 1.5 hours, changes a water, every 15 minutes during which to remove walnut kernel hydroxide remained on surface
Then sodium takes the purified water of 10 times of walnut kernel to carry out defibrination using colloid mill, the mixed liquor after grinding is starched by 200 mesh screens
Slag seperator separation removal crude fibre, obtains required slurries, heats slurries to 60 DEG C, be delivered to blend tank；Take diglycerine fatty
Compound emulsifying agent is made in acid esters 30%, sucrose fatty ester 40%, stearoyl lactate 30%, by 0.002 part of compound emulsifying agent
It is added together with 60 times of 75 DEG C of hot water in shearing tank, starting shearing adds 0.05 part of white granulated sugar, and timing is sheared 20 minutes, is obtained
To mixed liquor be delivered to blend tank and mixed with walnut slurries: by mixed slurries be heated to 70 DEG C of stirrings after twenty minutes into
Row homogeneous, homogeneous are the fat granule in mixed liquor to be broken for lesser particle by the multiple action of homogenizer, and make fat
Grain is uniformly scattered in water phase, is delayed the fatty speed meeting oxygen and aoxidizing, is improved the stability of Walnut Milk, homogenizer pressure
Every time be at least 40 megapascal, homogeneous twice after, carry out vacuum outgas, vacuum outgas method be using gas in the intracorporal solubility of liquid
To the gas in the directly proportional principle of the partial pressure of the page, vacuum outgas, pressure when being vacuumized, on liquid level are carried out
It gradually decreasing, the gas being dissolved in material constantly escapes, until reach equilibrium state when being reduced to the vapour pressure of material, this
When overwhelming majority oxygen be removed, that is, reduce walnut milk fat fat and oxygen contact ratio, reaching prevents Oxidation of Fat and Oils
Purpose, in 0.03 megapascal, vacuum degree is too high, and beverage liquid can be sucked out the vacuum degree control for the unit that deaerates, too low, be not achieved preferably
Degasifying effect, for beverage after twice homogenization deaerates, temperature can reach 80 DEG C, carry out filling, the row of can reach with this temperature
It except the purpose of air in tank and then exclusion oxygen, is sealed after filling, and needs to sterilize within half an hour, sterilizing uses high
Warm high pressure sterilization, it is 121 DEG C ± 1 DEG C that sterilizing, which keeps temperature, and sterilization time is 20 minutes, and sterilize 0.15 megapascal of pot inner pressure >,
40 DEG C are cooled to after sterilizing hereinafter, obtaining finished product, the detected value of finished product vacuum degree is 0.02 megapascal, the big portion of oxygen of bottom clearance in tank
Divide and has excluded；It, can be by the oxygen in finished product Walnut Milk under conditions of guaranteeing that walnut kernel raw material is fresh by taking the above measure
Gas removes substantially, the condition of fat generation oxidation reaction in Walnut Milk has been blocked, in addition the emulsification of emulsifier, the place of homogeneous
Reason, to delay or the oxidation Kazakhstan of fat is inhibited to lose, after having reached autoclave sterilization, until in entire 18 months shelf-lifves
Walnut Milk vegetable protein beverage will not generate the purpose for breathing out taste.
Embodiment 2
When preparing 1000 kilograms of Walnut Milks, 0.045 portion of walnut kernel is taken, puts it into the boiling thermokalite water that naoh concentration is 3%
It is middle to impregnate 2 minutes, automatic peeling machine removal walnut kernel surface afterbirth is reused, then using tap water to the walnut after removing afterbirth
Benevolence is impregnated, and soaking time is 1.5 hours, changes a water, every 15 minutes during which to remove walnut kernel hydroxide remained on surface
Then sodium takes the purified water of 10 times of walnut kernel to carry out defibrination using colloid mill, the mixed liquor after grinding is starched by 200 mesh screens
Slag seperator separation removal crude fibre, obtains required slurries, heats slurries to 60 DEG C, be delivered to blend tank；Take diglycerine fatty
Compound emulsifying agent is made in acid esters 30%, sucrose fatty ester 40%, stearoyl lactate 30%, by 0.003 part of compound emulsifying agent
It is added together with 70 times of 80 DEG C of hot water in shearing tank, starting shearing adds 0.06 part of white granulated sugar, and timing is sheared 20 minutes, is obtained
To mixed liquor be delivered to blend tank and mixed with walnut slurries: by mixed slurries be heated to 75 DEG C of stirrings after twenty minutes into
Row homogeneous, homogeneous are the fat granule in mixed liquor to be broken for lesser particle by the multiple action of homogenizer, and make fat
Grain is uniformly scattered in water phase, is delayed the fatty speed meeting oxygen and aoxidizing, is improved the stability of Walnut Milk, homogenizer pressure
Every time be at least 40 megapascal, homogeneous twice after, carry out vacuum outgas, vacuum outgas method be using gas in the intracorporal solubility of liquid
To the gas in the directly proportional principle of the partial pressure of the page, vacuum outgas, pressure when being vacuumized, on liquid level are carried out
It gradually decreasing, the gas being dissolved in material constantly escapes, until reach equilibrium state when being reduced to the vapour pressure of material, this
When overwhelming majority oxygen be removed, that is, reduce walnut milk fat fat and oxygen contact ratio, reaching prevents Oxidation of Fat and Oils
Purpose, in 0.04 megapascal, vacuum degree is too high, and beverage liquid can be sucked out the vacuum degree control for the unit that deaerates, too low, be not achieved preferably
Degasifying effect, for beverage after twice homogenization deaerates, temperature can reach 80 DEG C, carry out filling, the row of can reach with this temperature
It except the purpose of air in tank and then exclusion oxygen, is sealed after filling, and needs to sterilize within half an hour, sterilizing uses high
Warm high pressure sterilization, it is 121 DEG C ± 1 DEG C that sterilizing, which keeps temperature, and sterilization time is 20 minutes, and sterilize 0.15 megapascal of pot inner pressure >,
40 DEG C are cooled to after sterilizing hereinafter, obtaining finished product, the detected value of finished product vacuum degree is 0.02 megapascal, the big portion of oxygen of bottom clearance in tank
Divide and has excluded；It, can be by the oxygen in finished product Walnut Milk under conditions of guaranteeing that walnut kernel raw material is fresh by taking the above measure
Gas removes substantially, the condition of fat generation oxidation reaction in Walnut Milk has been blocked, in addition the emulsification of emulsifier, the place of homogeneous
Reason, to delay or the oxidation Kazakhstan of fat is inhibited to lose, after having reached autoclave sterilization, until in entire 18 months shelf-lifves
Walnut Milk vegetable protein beverage will not generate the purpose for breathing out taste.
Embodiment 3
When preparing 1000 kilograms of Walnut Milks, 0.06 portion of walnut kernel is taken, puts it into the boiling thermokalite water that naoh concentration is 4%
It is middle to impregnate 2 minutes, automatic peeling machine removal walnut kernel surface afterbirth is reused, then using tap water to the walnut after removing afterbirth
Benevolence is impregnated, and soaking time is 1.5 hours, changes a water, every 15 minutes during which to remove walnut kernel hydroxide remained on surface
Then sodium takes the purified water of 10 times of walnut kernel to carry out defibrination using colloid mill, the mixed liquor after grinding is starched by 200 mesh screens
Slag seperator separation removal crude fibre, obtains required slurries, heats slurries to 60 DEG C, be delivered to blend tank；Take diglycerine fatty
Compound emulsifying agent is made in acid esters 30%, sucrose fatty ester 40%, stearoyl lactate 30%, by 0.004 part of compound emulsifying agent
It is added together with 80 times of 75 DEG C of hot water in shearing tank, starting shearing adds 0.07 part of white granulated sugar, and timing is sheared 20 minutes, is obtained
To mixed liquor be delivered to blend tank and mixed with walnut slurries: by mixed slurries be heated to 70 DEG C of stirrings after twenty minutes into
Row homogeneous, homogeneous are the fat granule in mixed liquor to be broken for lesser particle by the multiple action of homogenizer, and make fat
Grain is uniformly scattered in water phase, is delayed the fatty speed meeting oxygen and aoxidizing, is improved the stability of Walnut Milk, homogenizer pressure
Every time be at least 40 megapascal, homogeneous twice after, carry out vacuum outgas, vacuum outgas method be using gas in the intracorporal solubility of liquid
To the gas in the directly proportional principle of the partial pressure of the page, vacuum outgas, pressure when being vacuumized, on liquid level are carried out
It gradually decreasing, the gas being dissolved in material constantly escapes, until reach equilibrium state when being reduced to the vapour pressure of material, this
When overwhelming majority oxygen be removed, that is, reduce walnut milk fat fat and oxygen contact ratio, reaching prevents Oxidation of Fat and Oils
Purpose, in 0.05 megapascal, vacuum degree is too high, and beverage liquid can be sucked out the vacuum degree control for the unit that deaerates, too low, be not achieved preferably
Degasifying effect, for beverage after twice homogenization deaerates, temperature can reach 80 DEG C, carry out filling, the row of can reach with this temperature
It except the purpose of air in tank and then exclusion oxygen, is sealed after filling, and needs to sterilize within half an hour, sterilizing uses high
Warm high pressure sterilization, it is 121 DEG C ± 1 DEG C that sterilizing, which keeps temperature, and sterilization time is 20 minutes, and sterilize 0.15 megapascal of pot inner pressure >,
40 DEG C are cooled to after sterilizing hereinafter, obtaining finished product, the detected value of finished product vacuum degree is 0.02 megapascal, the big portion of oxygen of bottom clearance in tank
Divide and has excluded；It, can be by the oxygen in finished product Walnut Milk under conditions of guaranteeing that walnut kernel raw material is fresh by taking the above measure
Gas removes substantially, the condition of fat generation oxidation reaction in Walnut Milk has been blocked, in addition the emulsification of emulsifier, the place of homogeneous
Reason, to delay or the oxidation Kazakhstan of fat is inhibited to lose, after having reached autoclave sterilization, until in entire 18 months shelf-lifves
Walnut Milk vegetable protein beverage will not generate the purpose for breathing out taste.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will fall in this Shen
It please be within disclosed scope and spirit.It more specifically, can be to master in the scope of the claims disclosed in the present application
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.In addition to what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also be will be apparent.
Claims (7)
1. it is a kind of prevent walnut dairy protein drinks sterilize after generate bad oil smell processing method, it is characterised in that: process packet
Include following steps:
S1 pre-treatment: it is spare that walnut slurries are made in walnut kernel peeling, immersion, defibrination；
The addition of S2 emulsifier: compound emulsifying agent is added together with 60-80 times of 75-80 DEG C of hot water in shearing tank, starting is cut
It cuts, sequentially adds the auxiliary materials such as white granulated sugar, timing is sheared 20 minutes, and mixed liquor is obtained；
S3 homogeneous: blend tank is added together with mixed liquor obtained in S2 in walnut slurries obtained in S1 and is mixed, will be mixed
Slurries after conjunction are heated to 70-75 DEG C of stirrings and carry out homogeneous after twenty minutes；
S4 degassing: degassing unit is added in the mixed liquor after homogeneous and is de-gassed；
S5 hot filling: for beverage after homogeneous, temperature reaches 80-85 DEG C, carries out filling, filling rear sealing at this temperature, and
It sterilizes within half an hour.
2. it is according to claim 1 prevent walnut dairy protein drinks sterilize after generate bad oil smell processing method, feature
Be: in the step S1, when preparing 1000 kilograms of Walnut Milks, walnut kernel additive amount is generally 0.03-0.06 parts, walnut kernel
It needs to be put into before decortication and be impregnated 2 minutes in the boiling thermokalite water that naoh concentration is 2% -4%, reuse automatic peeling machine
Remove walnut kernel surface afterbirth；Walnut kernel after decortication is put into tap water and impregnates 1.5 hours when impregnating, every during immersion
A water was changed every 15 minutes；Walnut kernel prepares purified water in defibrination, carries out defibrination using colloid mill.
3. it is according to claim 2 prevent walnut dairy protein drinks sterilize after generate bad oil smell processing method, feature
Be: for the walnut kernel in defibrination, the ratio of walnut kernel and purified water is 1:10, and the mixed liquor after grinding passes through 200 mesh
Sieve slurry slag separator separation removal crude fibre, obtains required slurries.
4. it is according to claim 1 prevent walnut dairy protein drinks sterilize after generate bad oil smell processing method, feature
Be: white granulated sugar additive amount described in the step S2 is 0.05-0.07 parts, and compound emulsifying agent additive amount is 0.002-
It is 0.004 part, wherein single in compound emulsifying agent, diglycerine fatty acid ester accounts for 30%-40%, sucrose fatty ester accounts for 30%-40%,
Stearoyl lactate accounts for 25%-35%.
5. it is according to claim 1 prevent walnut dairy protein drinks sterilize after generate bad oil smell processing method, feature
Be: in the step S3, the homogenization pressure of homogenizer is at least 40 megapascal, and mixed homogeneous slurry is twice.
6. it is according to claim 1 prevent walnut dairy protein drinks sterilize after generate bad oil smell processing method, feature
Be: degassing is de-gassed using degassing unit vacuum outgas method in the step S4, and the vacuum degree control for the unit that deaerates exists
- 0.05 megapascal of 0.03 megapascal.
7. it is according to claim 1 prevent walnut dairy protein drinks sterilize after generate bad oil smell processing method, feature
Be: in the step S5 by complete it is filling after beverage sterilize, sterilizing uses autoclave sterilization, in sterilization process
Temperature is maintained at 121 DEG C ± 1 DEG C, and sterilization time control is 20 minutes, and the pot inner pressure that sterilizes is at least more than 0.15 megapascal, after sterilizing
Beverage is cooled to 40 DEG C hereinafter, filling finished product obtained, finished product vacuum degree measurement value obtained are 0.02-0.04 megapascal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910222906.0A CN109757562A (en) | 2019-03-22 | 2019-03-22 | The processing method of bad oil smell is generated after preventing walnut dairy protein drinks from sterilizing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910222906.0A CN109757562A (en) | 2019-03-22 | 2019-03-22 | The processing method of bad oil smell is generated after preventing walnut dairy protein drinks from sterilizing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109757562A true CN109757562A (en) | 2019-05-17 |
Family
ID=66458518
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910222906.0A Pending CN109757562A (en) | 2019-03-22 | 2019-03-22 | The processing method of bad oil smell is generated after preventing walnut dairy protein drinks from sterilizing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109757562A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432334A (en) * | 2019-09-10 | 2019-11-12 | 云南后谷咖啡有限公司 | One kind is dissolubility walnut powder and preparation method thereof |
| CN110463771A (en) * | 2019-09-18 | 2019-11-19 | 江南大学 | A kind of preparation method of the Walnut protein powder of high protein content |
| CN110973266A (en) * | 2019-12-27 | 2020-04-10 | 昆明弘承商贸有限公司 | Walnut milk capable of effectively maintaining original flavor and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621647A (en) * | 2013-11-26 | 2014-03-12 | 云南力奥天然饮品有限公司 | Production process for walnut milk |
| CN107410512A (en) * | 2017-08-15 | 2017-12-01 | 云南摩尔农庄生物科技开发有限公司 | The processing method of black tea Walnut Milk vegetable protein beverage |
-
2019
- 2019-03-22 CN CN201910222906.0A patent/CN109757562A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621647A (en) * | 2013-11-26 | 2014-03-12 | 云南力奥天然饮品有限公司 | Production process for walnut milk |
| CN107410512A (en) * | 2017-08-15 | 2017-12-01 | 云南摩尔农庄生物科技开发有限公司 | The processing method of black tea Walnut Milk vegetable protein beverage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432334A (en) * | 2019-09-10 | 2019-11-12 | 云南后谷咖啡有限公司 | One kind is dissolubility walnut powder and preparation method thereof |
| CN110463771A (en) * | 2019-09-18 | 2019-11-19 | 江南大学 | A kind of preparation method of the Walnut protein powder of high protein content |
| CN110973266A (en) * | 2019-12-27 | 2020-04-10 | 昆明弘承商贸有限公司 | Walnut milk capable of effectively maintaining original flavor and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109757562A (en) | The processing method of bad oil smell is generated after preventing walnut dairy protein drinks from sterilizing | |
| KR20170030868A (en) | Manufacturing method of concentrate meat broth for rice soup | |
| CN105309623A (en) | Corn peanut milk beverage and production process thereof | |
| CN105875870A (en) | Corn oil and preparation method thereof | |
| CN104509909A (en) | Ginseng-lily compound health-care beverage and preparation method thereof | |
| CN104430900B (en) | A kind of peanut dairy products and preparation method thereof | |
| CN108611183A (en) | A kind of manufacturing process of corn essential oil | |
| CN109198048A (en) | A kind of preparation method of flavor butter | |
| CN109198573A (en) | A kind of raw oyster deep working method | |
| CN103393171B (en) | White yam beverage and preparation method | |
| CN105802727A (en) | Refining method for removing aflatoxin in corn oil | |
| CN109601636A (en) | Semen sesami nigrum Walnut Milk vegetable protein beverage and its processing method | |
| CN105054164A (en) | Health-care pumpkin seed beverage and processing method thereof | |
| CN109329440A (en) | A kind of Walnut Milk and preparation method thereof | |
| CN108056176A (en) | A kind of preparation method and applications for digesting cream | |
| CN107183200A (en) | A kind of soya-bean milk, preparation method and method for preparing tender bean curd for being used to make tender bean curd | |
| CN114456874A (en) | Preparation process of hot pot beef tallow based on lipase enzymolysis technology | |
| CN114058441A (en) | Process for preparing refined Muslim beef tallow | |
| CN103098898A (en) | Making process of high-calcium vegetable protein drink | |
| CN110063370A (en) | Child form walnut milk and its processing method | |
| CN112401211A (en) | Preparation method of oyster peptide powder grease | |
| JP2011019437A (en) | Soybean milk-containing beverage | |
| CN106071516B (en) | The preparation method of Chinese yam Pleurotus eryngii composite flavor beverage | |
| CN115251308B (en) | Preparation method of high-calcium antioxidant instant soybean powder | |
| CN110037206A (en) | A kind of preparation method of compound mulberry juice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190517 |