CN110720514A - Walnut matcha milk and preparation method thereof - Google Patents
Walnut matcha milk and preparation method thereof Download PDFInfo
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- CN110720514A CN110720514A CN201911005493.7A CN201911005493A CN110720514A CN 110720514 A CN110720514 A CN 110720514A CN 201911005493 A CN201911005493 A CN 201911005493A CN 110720514 A CN110720514 A CN 110720514A
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
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Abstract
The invention relates to walnut matcha milk and a preparation method thereof. The walnut matcha milk is a double-protein beverage prepared by combining matcha, walnuts and milk, meets the requirements of people on fashion, taste and nutrition, and also meets the requirements of great health. The preparation method of the walnut matcha milk comprises the following steps: (1) preparing walnut slurry, an auxiliary material solution, a matcha solution, a sweet taste solution and a milk powder solution; (2) and (2) mixing the solutions prepared in the step (1), supplementing the rest water, adding an acidity regulator to regulate the pH, adding food essence, and homogenizing to obtain the walnut matcha milk. According to the preparation method, the compound emulsifying thickener and the microcrystalline cellulose are reasonably matched, so that the precipitation of insoluble particles is prevented, the fat particles are prevented from being reunited, and the effect of stable emulsification is achieved.
Description
Technical Field
The invention relates to the technical field of food, in particular to walnut matcha milk and a preparation method thereof.
Background
The matcha is natural edible superfine steamed green tea powder with good color, smell and taste, which is ground by a stone mill and takes pollution-free high-quality fresh leaves as raw materials. It is a peace drink which is most close to nature and enjoys elegant and popular. The matcha is the best beverage for health and beauty in recent years, particularly the fragrance and bright color of the matcha and the special efficacy of weight reduction and beauty treatment, so that women are favored more.
The walnut has rich nutritive value and is reputed by 'Wansui', 'Changshou' and 'health preserving treasure'. 86% of fat in the walnut is unsaturated fatty acid, so that the cholesterol is not increased after the walnut is eaten, and the absorption of cholesterol by intestinal tracts can be reduced. The walnut is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, also contains fiber, phosphorus, nicotinic acid, iron, vitamin B2 and pantothenic acid, is beneficial to nutrition supplement of brain after being eaten frequently, and has the effects of nourishing brain and improving intelligence.
Milk is one of the oldest natural drinks and is known as white blood. The milk contains rich nutrients such as protein, fat, vitamins and minerals, wherein the content of the minerals is about 0.7-0.75%, and the milk is rich in major elements such as calcium, phosphorus, potassium, sulfur, magnesium and the like and trace elements such as copper, zinc, manganese and the like. 100mL of milk contains 110mg of calcium which is 3 times of that of human milk, and the absorption rate is high, so that the milk is a good source of calcium. The ratio of calcium to phosphorus in the milk is 1.2:1, which is beneficial to the absorption of calcium. The whole milk powder is prepared from fresh milk by sterilizing, dehydrating and spray drying, and basically keeps the original nutritional ingredients in the milk. The whole milk powder after spray drying treatment has fine and soft protein clot, is easier to digest than fresh milk, is sterilized and disinfected, and is suitable for infants.
At present, health care and homology of medicine and food are increasingly important, the value of matcha, walnut and milk is more prominent, people are eagerly to appear a beverage, and the beverage not only meets the requirements of people on fashion, taste and nutrition, but also meets the requirements of people on great health. However, in the prior art, there are studies on walnut milk beverage, multi-taste walnut milk beverage or milk beverage containing matcha powder, for example, CN1545892 discloses a walnut milk beverage, CN108967545A discloses a new-taste walnut beverage of peanut and walnut milk, and CN106376643A discloses a matcha milk tea beverage, but the study of combining matcha, walnut and milk to prepare a double-protein beverage is rare. In addition, stability problems can occur during the mixing of matcha, walnut, milk.
Disclosure of Invention
In order to meet the requirements of people on fashion, taste and nutrition, the invention combines matcha, walnut and milk to prepare a double-protein drink, provides a new walnut matcha milk drink and researches a preparation method capable of solving the stability problem in the mixing process of the matcha, the walnut matcha and the milk.
One purpose of the invention is to provide walnut matcha milk, which comprises the following raw and auxiliary materials: 30-45 per thousand of walnut kernel, such as 30, 35, 40 or 45 per thousand of whole milk powder, 25-35, 25, 27, 30, 33 or 35 per thousand of whole milk powder, 3-8, 3, 4, 5, 6, 7 or 8 per thousand of powder for tea, 20-70, 20, 30, 40, 50, 60 or 70 per thousand of sweetening agent, 0.3-2, 0.3, 0.6, 0.9, 1.2, 1.5, 1.7 or 2 per thousand of acidity regulator, 2-5, 2, 3, 4, 3, 1.2, 1.5, 1.7 or 2 per thousand of thickening agent, 1.2, 3, 1.2, 1.5, 1.2, 1.5, 3, 2, 1.2, 3, 2, 0.5%, 0.7%, 0.9% or 1%, etc., 830-920% water, such as 830-, 850-, 870-, 890-, 900-or 920%, etc., but not limited to the values listed, and other values not listed in the above numerical ranges are also applicable.
In a preferred embodiment of the present invention, the particle size of the green tea powder is 400 to 1500 meshes, such as 400, 600, 800, 1000, 1300 or 1500 meshes, but not limited to the above-mentioned values, and other values not listed in the above-mentioned range are also applicable.
Preferably, the sweetener comprises any one or a mixture of at least two of white granulated sugar, table sugar, high fructose syrup, lactose, crystalline fructose, erythritol, maltitol, xylitol, sucralose, acesulfame potassium or steviol glycosides, typical but non-limiting examples of which are: the sugar-free syrup is prepared from a mixture of white granulated sugar, edible glucose and lactose, a mixture of high fructose syrup, crystalline fructose and erythritol, a mixture of white granulated sugar, maltitol, xylitol and stevioside or a mixture of white granulated sugar, edible glucose, sucralose and acesulfame potassium and the like.
Preferably, the acidity regulator comprises any one or a mixture of at least two of sodium carbonate, sodium bicarbonate, sodium citrate, sodium hexametaphosphate, disodium hydrogen phosphate, or sodium tripolyphosphate, typical but non-limiting examples of which are: mixtures of sodium carbonate and sodium bicarbonate, mixtures of sodium carbonate and sodium citrate, mixtures of sodium bicarbonate, sodium citrate and sodium hexametaphosphate or mixtures of sodium hexametaphosphate, disodium hydrogen phosphate and sodium tripolyphosphate, and the like.
Preferably, the antioxidant comprises any one or a mixture of at least two of ascorbic acid, sodium ascorbate or calcium ascorbate, typical but non-limiting examples of which are: mixtures of ascorbic acid and sodium ascorbate, mixtures of sodium ascorbate and calcium ascorbate or mixtures of ascorbic acid and calcium ascorbate, and the like.
As a preferable technical scheme of the invention, the compound emulsifying thickener is a mixture of an emulsifier and a thickener, wherein the emulsifier: the mass ratio of the thickening agent is 9: 1.
Preferably, the emulsifier comprises any one or a mixture of at least two of sucrose fatty acid esters, mono-and diglycerides, polyglycerol fatty acid esters, diacetyl tartaric acid esters of mono-and diglycerides, sodium stearoyl lactylates or sodium caseinate, typical but non-limiting examples of which are: the mixture of sucrose fatty acid ester and mono-diglycerol fatty acid ester, the mixture of mono-diglycerol fatty acid ester, diglycerol fatty acid ester and diacetyl tartaric acid monoglyceride, the mixture of sucrose fatty acid ester, polyglyceryl fatty acid ester and diacetyl tartaric acid monoglyceride, the mixture of sucrose fatty acid ester, sodium stearoyl lactylate and sodium caseinate, or the mixture of polyglyceryl fatty acid ester, sodium stearoyl lactylate and sodium caseinate.
Preferably, the thickener comprises any one or a mixture of at least two of gellan gum, sodium carboxymethylcellulose, sodium alginate, propylene glycol alginate, xanthan gum, carrageenan or polydextrose, typical but non-limiting examples of which are: mixtures of gellan and xanthan gums, mixtures of sodium carboxymethylcellulose, sodium alginate and propylene glycol alginate, mixtures of gellan, sodium alginate and propylene glycol alginate, mixtures of xanthan gum, carrageenan and polydextrose or mixtures of sodium carboxymethylcellulose, xanthan gum and polydextrose, and the like.
The invention also aims to provide a preparation method of walnut matcha milk, which comprises the following steps:
(1) preparing walnut kernel into walnut kernel slurry, mixing the compound emulsified thickening agent and the microcrystalline cellulose to prepare an auxiliary material solution, mixing the matcha powder and the antioxidant to prepare a matcha solution, preparing the sweetener into a sweet taste solution, and preparing the whole milk powder into a milk powder solution;
(2) mixing the walnut pulp, the auxiliary material solution, the matcha solution, the sweet taste solution and the milk powder solution which are prepared in the step (1), complementing the rest water, adding the acidity regulator to adjust the pH value, adding the food essence, and homogenizing to obtain the walnut matcha milk.
Microcrystalline cellulose is a purified, partially depolymerized cellulose, a crystalline powder composed of porous microparticles. In the preparation process, after the microcrystalline cellulose is subjected to high-shear dispersion, effective three-dimensional network connection can be formed with water through hydrogen bonds, and finally uniform colloidal solution can be formed, so that insoluble particle precipitation can be prevented, fat particles are prevented from being reunited, the effect of emulsion stabilization is achieved, the dispersion liquid is thixotropic, and the viscosity change is not large due to temperature change.
As a preferable technical scheme of the invention, the method for preparing walnut pulp from the walnut kernels in the step (1) comprises the following steps: and (3) peeling and decoloring the walnut kernels, mixing the walnut kernels with water, and grinding the mixture into thick liquid to obtain the walnut slurry.
Preferably, the mass of water during refining is 3-5 times the mass of the walnut kernels, such as 3 times, 3.3 times, 3.6 times, 3.9 times, 4 times, 4.2 times, 4.5 times, 4.8 times, or 5 times the mass of the walnut kernels, but is not limited to the recited values, and other values not recited in this range of values are equally applicable.
Preferably, the particle size of the solid in the walnut slurry in step (1) is less than or equal to 500 microns, such as 500 microns, 480 microns, 460 microns, 450 microns or 440 microns, but not limited to the values listed, and other values not listed in the range of the values are also applicable.
As a preferable technical scheme of the invention, the compound emulsifying thickener and the microcrystalline cellulose in the step (1) are added into water with the temperature of 60-70 ℃ for emulsification and shearing to obtain the auxiliary material solution, such as 60 ℃, 62 ℃, 65 ℃, 67 ℃ or 70 ℃, and the like, but the invention is not limited to the enumerated values, and other unrecited values in the numerical range are also applicable.
Preferably, the mass of the water in the adjuvant solution in the step (1) is 20-50 times, such as 20 times, 25 times, 30 times, 35 times, 40 times, 45 times or 50 times of the total mass of the compound emulsion thickener and the microcrystalline cellulose, but the method is not limited to the enumerated values, and other unrecited values in the numerical range are also applicable.
Preferably, the matcha solution obtained by adding the matcha powder and the antioxidant in the step (1) into water at 50-60 ℃ for emulsification and shearing is not limited to the values listed, but other values not listed in the range of the values are also applicable, and the like, such as 50 ℃, 52 ℃, 55 ℃, 56 ℃, 58 ℃ or 60 ℃.
Preferably, the amount of water in the matcha solution of step (1) is 10-30 times, such as 10 times, 15 times, 20 times, 25 times or 30 times, etc. of the amount of matcha powder, but not limited to the recited values, and other values not recited in this range are also applicable.
Preferably, the sweetener of step (1) is dissolved in water at 70-80 deg.C to obtain the sweet taste solution, such as 70 deg.C, 72 deg.C, 75 deg.C, 76 deg.C, 78 deg.C or 80 deg.C, but not limited to the recited values, and other values not recited in the range of values are also applicable.
Preferably, the amount of water in the sweetening solution of step (1) is 5-6 times, such as 5 times, 5.2 times, 5.5 times, 5.7 times, 5.8 times, or 6 times the amount of the sweetener, but is not limited to the recited values, and other values not recited in this range are equally applicable.
Preferably, the whole milk powder of step (1) is dissolved in water at 50-60 deg.C to obtain the milk powder solution, such as 50 deg.C, 52 deg.C, 55 deg.C, 56 deg.C, 58 deg.C or 60 deg.C, but not limited to the values listed, and other values not listed in the range of the values are also applicable.
Preferably, the dissolution time of the whole milk powder in step (1) is 20-40min, such as 20min, 25min, 30min, 35min or 40min, but not limited to the recited values, and other values not recited in the range of the values are also applicable.
Preferably, the mass of water in the milk powder solution in step (1) is 4-6 times, such as 4 times, 4.5 times, 5 times, 5.5 times or 6 times of the total milk powder, but not limited to the recited values, and other values not recited in the range of the recited values are also applicable.
As a preferred embodiment of the present invention, the acidity regulator of step (2) is used to adjust the pH to 7-7.5, such as 7, 7.1, 7.2, 7.3, 7.4 or 7.5, but not limited to the values listed, and other values not listed in the range of values are also applicable.
As a preferable technical scheme of the invention, the homogenization in the step (2) comprises two times of homogenization.
Preferably, the homogenization temperature in step (2) is 70-80 deg.C, such as 70 deg.C, 72 deg.C, 75 deg.C, 76 deg.C, 78 deg.C or 80 deg.C, but not limited to the recited values, and other unrecited values within the range of values are equally applicable.
Preferably, the primary homogenization pressure is 25 to 35MPa, such as 25MPa, 27MPa, 29MPa, 30MPa, 32MPa, 34MPa or 35MPa, but not limited to the recited values, and other values not recited within the range of values are equally applicable.
Preferably, the secondary homogenization pressure is 35 to 45MPa, such as 35MPa, 36MPa, 38MPa, 40MPa, 41MPa, 43MPa or 45MPa, but not limited to the recited values, and other values not recited within the numerical range are equally applicable.
As a preferable technical scheme of the invention, the walnut matcha milk obtained in the step (2) is sterilized.
Preferably, the sterilization temperature is 137-142 ℃, such as 137 ℃, 138 ℃, 139 ℃, 140 ℃, 141 ℃ or 142 ℃, but not limited to the recited values, and other unrecited values within the range of values are equally applicable.
Preferably, the sterilization time is 15-30s, such as 15s, 17s, 19s, 20s, 22s, 25s, 28s, or 30s, but not limited to the recited values, and other values not recited within the range of values are equally applicable.
As a preferable technical scheme of the invention, the preparation method comprises the following steps:
(1) preparing the walnut slurry: peeling and decoloring the walnut kernels with the mass percentage of 30-45 per mill, then adding 3-5 times of water for pulping, wherein the solid particle size in the pulp after pulping is less than or equal to 500 microns, and obtaining the walnut pulp;
preparing the auxiliary material solution: mixing the emulsifier and the thickener according to a mass ratio of 9:1 to prepare the compound emulsified thickener, and then adding 2-5 per mill of the compound emulsified thickener and 1-2 per mill of microcrystalline cellulose into water with the mass of 20-50 times of the total mass of the two and the temperature of 60-70 ℃ for emulsification and shearing to obtain an auxiliary material solution;
preparing the matcha solution: adding the matcha powder with the granularity of 400 meshes-1500 meshes by 3-8 per mill by mass and the antioxidant by 0.1-0.5 per mill by mass into water with the mass 10-30 times of the matcha powder by mass and the temperature of 50-60 ℃ for emulsification and shearing to obtain the matcha solution;
preparing the sweet taste solution: adding the sweetener with the mass percentage of 20-70 per mill into water with the mass of 5-6 times and the temperature of 70-80 ℃ for dissolving to obtain the sweet taste solution;
preparing a milk powder solution: adding the whole milk powder with the mass percentage of 25-35 per mill into water with the mass of 4-6 times and the temperature of 50-60 ℃ to dissolve for 20-40min to obtain a milk powder solution;
(2) mixing the walnut pulp, the auxiliary material solution, the matcha solution, the sweet taste solution and the milk powder solution which are prepared in the step (1), complementing the rest water, adding the acidity regulator with the mass percent of 0.3-2 per mill to adjust the pH value to 7-7.5, adding the food essence with the mass percent of 0.3-1 per mill, and homogenizing to obtain the walnut matcha milk;
wherein, the homogenizing comprises two times of homogenizing, the homogenizing temperature is 70-80 ℃, the first time homogenizing pressure is 25-35MPa, and the second time homogenizing pressure is 35-45 MPa;
and (3) sterilizing the walnut matcha milk obtained in the step (2), wherein the sterilization temperature is 137-142 ℃, and the sterilization time is 15-30 s.
Compared with the prior art, the invention has at least the following beneficial effects:
(1) the walnut matcha milk provided by the invention is used as a new beverage combining matcha, walnuts and milk, and not only meets the requirements of people on fashion, taste and nutrition, but also meets the requirements of great health;
(2) the walnut matcha milk provided by the invention is used as a double-protein beverage, combines plant protein and animal protein, and is more comprehensive in nutrition;
(3) the preparation method prevents insoluble particles from precipitating and prevents fat particles from reuniting by adding the microcrystalline cellulose, thereby achieving the effect of stable emulsification.
Detailed Description
For the purpose of facilitating an understanding of the present invention, the present invention will now be described by way of examples. It should be understood by those skilled in the art that the examples are only for the understanding of the present invention and should not be construed as the specific limitations of the present invention.
The following examples are prepared by first preparing and mixing walnut slurry, an adjuvant solution, a matcha solution, a sweet taste solution and a milk powder solution, then supplementing the remaining water, adding an acidity regulator to adjust the pH, adding a food essence, and homogenizing to obtain the walnut matcha milk.
Example 1
A preparation method of walnut matcha milk comprises the following steps:
(1) preparing walnut slurry: peeling and decoloring 30 per mill of walnut kernels by mass, adding 3 times of water by mass to carry out pulping, wherein the solid particle size in the pulp obtained after pulping is 500 microns, and thus obtaining the walnut pulp;
preparing an auxiliary material solution: mixing sucrose fatty acid ester and xanthan gum according to the mass ratio of 9:1 to prepare a compound emulsifying thickener, and then adding 2 per thousand of the compound emulsifying thickener and 2 per thousand of microcrystalline cellulose into water with the mass of 50 times of the total mass of the two and the temperature of 70 ℃ for emulsifying and shearing to obtain an auxiliary material solution;
preparing a matcha solution: adding 8 per mill of matcha powder with the granularity of 1500 meshes and 0.5 per mill of ascorbic acid into water which is 20 times of the matcha powder by mass and has the temperature of 60 ℃ for emulsification and shearing to obtain matcha solution;
preparing a sweet taste solution: adding 20 per mill of white granulated sugar in mass percent into water with the temperature of 80 ℃ which is 5 times of the mass of the white granulated sugar to dissolve the white granulated sugar to obtain a sweet solution;
preparing a milk powder solution: adding 25 per mill of whole milk powder into 4 times of water at 60 deg.C, and dissolving for 40min to obtain milk powder solution;
(2) mixing the walnut pulp prepared in the step (1), an auxiliary material solution, a matcha solution, a sweet taste solution and a milk powder solution, supplementing the rest water, adding 2 per mill of sodium carbonate by mass percent to adjust the pH value to 7.5, adding 1 per mill of food essence by mass percent, fixing the volume, and homogenizing the feed liquid after fixing the volume twice at the temperature of 70 ℃, the primary homogenizing pressure of 25MPa and the secondary homogenizing pressure of 35MPa to obtain the walnut matcha milk. Sterilizing the walnut matcha milk at 137 deg.C for 30 s.
Example 2
A preparation method of walnut matcha milk comprises the following steps:
(1) preparing walnut slurry: peeling and decoloring 45 per mill of walnut kernels by mass, then adding 5 times of water by mass to carry out pulping treatment, wherein the solid particle size in the pulp obtained after pulping is 450 microns, so as to obtain the walnut pulp;
preparing an auxiliary material solution: mixing polyglycerol fatty acid ester and gellan gum according to a mass ratio of 9:1 to prepare a compound emulsified thickening agent, and then adding 5 per thousand of the compound emulsified thickening agent and 1 per thousand of microcrystalline cellulose into water which is 40 times of the total mass of the two and has a temperature of 60 ℃ for emulsification and shearing to obtain an auxiliary material solution;
preparing a matcha solution: adding 3 per mill of matcha powder with granularity of 400 meshes and 0.1 per mill of sodium ascorbate into 50 ℃ water 30 times of the matcha powder by mass, emulsifying and shearing to obtain matcha solution;
preparing a sweet taste solution: adding 70 per mill of edible glucose in mass percent into water with the temperature of 70 ℃ 6 times of that of the edible glucose to dissolve to obtain sweet solution;
preparing a milk powder solution: adding 35 per mill of whole milk powder into 6 times of 50 deg.C water, and dissolving for 20min to obtain milk powder solution;
(2) mixing the walnut pulp prepared in the step (1), an auxiliary material solution, a matcha solution, a sweet taste solution and a milk powder solution, supplementing the rest water, adding 0.3 per mill of sodium bicarbonate by mass percent to adjust the pH value to 7, adding 0.3 per mill of food essence by mass percent to a constant volume, and homogenizing the feed liquid after the constant volume twice at the homogenization temperature of 80 ℃, the primary homogenization pressure of 35MPa and the secondary homogenization pressure of 45MPa to obtain the walnut matcha milk. Sterilizing the walnut matcha milk at 142 ℃ for 15 s.
Example 3
A preparation method of walnut matcha milk comprises the following steps:
(1) preparing walnut slurry: peeling and decoloring 35 per mill of walnut kernels by mass, adding 4 times of water by mass to carry out pulping, wherein the solid particle size in the pulp obtained after pulping is 480 microns, and obtaining the walnut pulp;
preparing an auxiliary material solution: mixing mono-diglycerol fatty acid ester and carrageenan according to the mass ratio of 9:1 to prepare a compound emulsifying thickener, and then adding 4 per mill of the compound emulsifying thickener and 1 per mill of microcrystalline cellulose into water with the mass of 45 times of the total mass of the two and the temperature of 65 ℃ for emulsifying and shearing to obtain an auxiliary material solution;
preparing a matcha solution: adding 5 per mill of matcha powder with the granularity of 800 meshes and 0.3 per mill of calcium ascorbate into water with the mass 25 times that of the matcha powder and the temperature of 55 ℃ for emulsification and shearing to obtain matcha solution;
preparing a sweet taste solution: adding 60 per mill of lactose in 5.5 times of water with the temperature of 75 ℃ by mass for dissolving to obtain sweet solution;
preparing a milk powder solution: adding 30 per mill of whole milk powder into 5 times of water at 55 deg.C, and dissolving for 30min to obtain milk powder solution;
(2) mixing the walnut pulp prepared in the step (1), an auxiliary material solution, a matcha solution, a sweet taste solution and a milk powder solution, supplementing the rest water, adding 1 per mill by mass of sodium citrate to adjust the pH value to 7.4, adding 0.7 per mill by mass of food essence, fixing the volume, and homogenizing the feed liquid after fixing the volume twice at the homogenizing temperature of 75 ℃, the primary homogenizing pressure of 30MPa and the secondary homogenizing pressure of 40MPa to obtain the walnut matcha milk. Sterilizing Juglandis Matcha milk at 141 deg.C for 20 s.
Example 4
A preparation method of walnut matcha milk comprises the following steps:
(1) preparing walnut slurry: peeling and decoloring walnut kernels with the mass percentage of 40 per thousand, and then adding water with the mass of 3.5 times to carry out pulping treatment, wherein the solid particle size in the pulp after pulping is 460 microns, so as to obtain the walnut pulp;
preparing an auxiliary material solution: mixing mono-diglycerol fatty acid ester and sodium carboxymethylcellulose according to the mass ratio of 9:1 to prepare a compound emulsifying thickener, and then adding the compound emulsifying thickener with the mass percentage of 3 per thousand and microcrystalline cellulose with the mass percentage of 1.8 per thousand into water with the mass of 35 times of the total mass of the two and the temperature of 63 ℃ for emulsifying and shearing to obtain an auxiliary material solution;
preparing a matcha solution: adding 7 per mill of matcha powder with the granularity of 1000 meshes and 0.4 per mill of ascorbic acid into water which is 15 times of the matcha powder by mass and has the temperature of 55 ℃ for emulsification and shearing to obtain matcha solution;
preparing a sweet taste solution: adding 50 per mill of crystalline fructose in mass percent into 5.4 times of 73 ℃ water for dissolving to obtain sweet solution;
preparing a milk powder solution: adding 33 per mill of whole milk powder into 5.5 times of 54 deg.C water, and dissolving for 35min to obtain milk powder solution;
(2) mixing the walnut pulp prepared in the step (1), an auxiliary material solution, a matcha solution, a sweet taste solution and a milk powder solution, supplementing the rest water, adding 1.5 per mill of disodium hydrogen phosphate by mass percent to adjust the pH value to 7.3, adding 0.9 per mill of food essence by mass percent, fixing the volume, and homogenizing the feed liquid after fixing the volume twice at 75 ℃, 30MPa for the first time and 45MPa for the second time to obtain the walnut matcha milk. Sterilizing the walnut matcha milk at 140 deg.C for 25 s.
Example 5
A preparation method of walnut matcha milk comprises the following steps:
(1) preparing walnut slurry: peeling and decoloring walnut kernels with the mass percentage of 43 thousandths, then adding water with the mass of 4.5 times of that of the walnut kernels for pulping, wherein the solid particle size in the pulp obtained after pulping is 480 micrometers, and obtaining the walnut pulp;
preparing an auxiliary material solution: mixing diacetyl tartaric acid monoglyceride and sodium alginate according to a mass ratio of 9:1 to prepare a compound emulsifying thickener, and then adding 4.5 per mill of the compound emulsifying thickener and 1.4 per mill of microcrystalline cellulose into water with the mass of 20 times of the total mass of the two and the temperature of 67 ℃ for emulsifying and shearing to obtain an auxiliary material solution;
preparing a matcha solution: adding 6 per mill of matcha powder with the granularity of 1200 meshes and 0.2 per mill of sodium ascorbate into 50 ℃ water which is 10 times of the matcha powder by mass, emulsifying and shearing to obtain matcha solution;
preparing a sweet taste solution: adding maltitol with the mass percentage of 40 per mill into water with the mass of 5.6 times and the temperature of 76 ℃ for dissolving to obtain sweet solution;
preparing a milk powder solution: adding 28 per mill of whole milk powder into 5.8 times of 58 deg.C water, and dissolving for 38min to obtain milk powder solution;
(2) mixing the walnut pulp prepared in the step (1), an auxiliary material solution, a matcha solution, a sweet taste solution and a milk powder solution, supplementing the rest water, adding 1.8 per mill of sodium tripolyphosphate by mass percent to adjust the pH value to 7.2, adding 0.5 per mill of food essence by mass percent, fixing the volume, and homogenizing the feed liquid after fixing the volume twice at 73 ℃, 25MPa for the first time and 40MPa for the second time to obtain the walnut matcha milk. The walnut matcha milk is sterilized at 139 ℃ for 28 s.
Comparative example 1
This comparative example was identical to example 3 except that no microcrystalline cellulose was added.
Comparative example 2
This comparative example was carried out under exactly the same process conditions as example 4, except that no antioxidant was added.
Comparative example 3
The comparative example is identical to example 5 except that the green tea powder has a particle size of 300 mesh and is outside the scope of the present invention.
Comparative example 4
The comparative example is not within the scope of the present invention except that the mass percent of the matcha powder is 2 per mill, and the other process conditions are completely the same as those in example 4.
In the above examples and comparative examples, the national standards are as follows:
the sucrose fatty acid ester meets the relevant regulations of GB 1886.27 national food safety standard sucrose fatty acid ester;
the xanthan gum meets the relevant regulations of GB 1886.41 food safety national standard food additive xanthan gum;
the polyglycerol fatty acid ester meets the relevant regulations of GB 1886.178 food safety national standard food additive polyglycerol fatty acid ester;
the gellan gum meets the relevant regulations of GB 25535 food safety national standard food additive gellan gum;
the mono-diglycerol fatty acid ester meets the relevant regulations of GB 1886.65 national standard food additive mono-diglycerol fatty acid ester for food safety;
the carrageenan meets the relevant regulations of GB 1886.169 food safety national standard food additive carrageenan;
the sodium carboxymethylcellulose meets the relevant regulations of GB 1886.232 national food safety standard food additive sodium carboxymethylcellulose;
the diacetyl tartaric acid monoglyceride and diglyceride meet the relevant regulations of GB 25539 food safety national standard food additive diacetyl tartaric acid monoglyceride and diglyceride;
the sodium alginate meets the relevant regulations of GB 1886.243 food safety national standard food additive sodium alginate.
In order to test the quality of the walnut matcha milk provided by each embodiment of the invention, the main indexes of the walnut matcha milk of each embodiment and comparative example are evaluated and determined by adopting taste evaluation, stability evaluation and sensory evaluation.
(1) The scoring criteria for the mouthfeel assessment are shown in table 1.
TABLE 1 taste evaluation scoring standards
(2) The scoring criteria for stability evaluation are shown in table 2.
TABLE 2 stability assessment Scoring standards
| Score of | Index of overall stability |
| 3 points of | ≤2.0 |
| 2 is divided into | 2.0～3.0 |
| 1 minute (1) | 3.0～4.0 |
(3) The scoring criteria for sensory evaluation are shown in table 3.
TABLE 3 sensory evaluation Scoring standards
The evaluation test of each example and comparative example was conducted in a discussion group having 25 members, and the score results were expressed as the average of the scores of the 25 members, and the specific results are shown in Table 4.
Table 4 scoring results of walnut matcha milk of examples and comparative examples
As can be seen from table 4, the walnut matcha milks prepared in examples 1 to 5 are close to full-scale standards in taste, stability and sense, while the walnut matcha milks prepared in comparative examples 1 and 3 are poor in stability and sense, the walnut matcha milks prepared in comparative example 2 mainly have poor sense, and the walnut matcha milks prepared in comparative example 3 mainly have poor taste.
The applicant states that the present invention is illustrated by the above examples to describe the detailed preparation method of the present invention, but the present invention is not limited to the above detailed preparation method, i.e. it does not mean that the present invention must rely on the above detailed preparation method to be carried out. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
Claims (10)
1. The walnut matcha milk is characterized by comprising the following raw and auxiliary materials in percentage by mass: 30-45 per mill of walnut kernel, 25-35 per mill of full cream milk powder, 3-8 per mill of matcha powder, 20-70 per mill of sweetening agent, 0.3-2 per mill of acidity regulator, 2-5 per mill of compound emulsifying thickener, 0.1-0.5 per mill of antioxidant, 1-2 per mill of microcrystalline cellulose, 0.3-1 per mill of food essence and 830-920 per mill of water.
2. The walnut matcha milk of claim 1, wherein the particle size of the matcha powder is 400-1500 meshes;
preferably, the sweetener comprises any one or a mixture of at least two of white granulated sugar, edible glucose, high fructose syrup, lactose, crystalline fructose, erythritol, maltitol, xylitol, sucralose, acesulfame potassium or stevioside;
preferably, the acidity regulator comprises any one or a mixture of at least two of sodium carbonate, sodium bicarbonate, sodium citrate, sodium hexametaphosphate, disodium hydrogen phosphate, or sodium tripolyphosphate;
preferably, the antioxidant comprises any one or a mixture of at least two of ascorbic acid, sodium ascorbate or calcium ascorbate.
3. The walnut matcha milk of claim 1 or 2, wherein the compound emulsifying thickener is a mixture of an emulsifier and a thickener, the emulsifier: the mass ratio of the thickening agent is 9: 1;
preferably, the emulsifier comprises any one or a mixture of at least two of sucrose fatty acid ester, mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester, diacetyl tartaric acid ester of mono-diglycerol, sodium stearoyl lactylate or sodium caseinate;
preferably, the thickener comprises any one or a mixture of at least two of gellan gum, sodium carboxymethylcellulose, sodium alginate, propylene glycol alginate, xanthan gum, carrageenan or polydextrose.
4. A preparation method of walnut matcha milk as claimed in any one of claims 1 to 3, characterized by comprising the following steps:
(1) preparing walnut kernel into walnut kernel slurry, mixing the compound emulsified thickening agent and the microcrystalline cellulose to prepare an auxiliary material solution, mixing the matcha powder and the antioxidant to prepare a matcha solution, preparing the sweetener into a sweet taste solution, and preparing the whole milk powder into a milk powder solution;
(2) mixing the walnut pulp, the auxiliary material solution, the matcha solution, the sweet taste solution and the milk powder solution which are prepared in the step (1), complementing the rest water, adding the acidity regulator to adjust the pH value, adding the food essence, and homogenizing to obtain the walnut matcha milk.
5. The method for preparing walnut meat of claim 4 wherein the step (1) of preparing walnut slurry from walnut kernels comprises: peeling and decoloring the walnut kernels, mixing the walnut kernels with water, and grinding the mixture into thick liquid to obtain walnut slurry;
preferably, the mass of water in the pulping process is 3-5 times of the mass of the walnut kernels;
preferably, the particle size of the solid in the walnut slurry in the step (1) is less than or equal to 500 microns.
6. The preparation method according to claim 4 or 5, characterized in that the compound emulsifying thickener and the microcrystalline cellulose in step (1) are added into water with the temperature of 60-70 ℃ for emulsification and shearing to obtain the auxiliary material solution;
preferably, the mass of water in the auxiliary material solution in the step (1) is 20-50 times of the total mass of the compound emulsifying thickener and the microcrystalline cellulose;
preferably, the matcha powder and the antioxidant in the step (1) are added into water with the temperature of 50-60 ℃ for emulsification and shearing to obtain the matcha solution;
preferably, the mass of the water in the matcha solution in the step (1) is 10-30 times of the mass of the matcha powder;
preferably, the sweetener in the step (1) is added into water with the temperature of 70-80 ℃ for dissolution to obtain the sweet taste solution;
preferably, the mass of water in the sweet taste solution in the step (1) is 5-6 times of the mass of the sweetener;
preferably, the whole milk powder in the step (1) is added into water with the temperature of 50-60 ℃ for dissolution to obtain the milk powder solution;
preferably, the dissolving time of the whole milk powder in the step (1) is 20-40 min;
preferably, the mass of the water in the milk powder solution in the step (1) is 4-6 times of the mass of the whole milk powder.
7. The method according to any one of claims 4 to 6, wherein the acidity regulator of step (2) is adjusted to pH 7 to 7.5.
8. The method according to any one of claims 4 to 7, wherein the homogenizing in step (2) comprises two homogenizers;
preferably, the homogenization temperature in the step (2) is 70-80 ℃;
preferably, the primary homogenizing pressure is 25-35 MPa;
preferably, the secondary homogenization pressure is 35-45 MPa.
9. The preparation method according to any one of claims 4 to 8, wherein the walnut matcha milk obtained in step (2) is sterilized;
preferably, the sterilization temperature is 137-142 ℃;
preferably, the sterilization time is 15-30 s.
10. The method for preparing according to any one of claims 4 to 9, comprising the steps of:
(1) preparing the walnut slurry: peeling and decoloring the walnut kernels with the mass percentage of 30-45 per mill, then adding 3-5 times of water for pulping, wherein the solid particle size in the pulp after pulping is less than or equal to 500 microns, and obtaining the walnut pulp;
preparing the auxiliary material solution: mixing the emulsifier and the thickener according to a mass ratio of 9:1 to prepare the compound emulsified thickener, and then adding 2-5 per mill of the compound emulsified thickener and 1-2 per mill of microcrystalline cellulose into water with the mass of 20-50 times of the total mass of the two and the temperature of 60-70 ℃ for emulsification and shearing to obtain an auxiliary material solution;
preparing the matcha solution: adding the matcha powder with the granularity of 400 meshes-1500 meshes by 3-8 per mill by mass and the antioxidant by 0.1-0.5 per mill by mass into water with the mass 10-30 times of the matcha powder by mass and the temperature of 50-60 ℃ for emulsification and shearing to obtain the matcha solution;
preparing the sweet taste solution: adding the sweetener with the mass percentage of 20-70 per mill into water with the mass of 5-6 times and the temperature of 70-80 ℃ for dissolving to obtain the sweet taste solution;
preparing a milk powder solution: adding the whole milk powder with the mass percentage of 25-35 per mill into water with the mass of 4-6 times and the temperature of 50-60 ℃ to dissolve for 20-40min to obtain a milk powder solution;
(2) mixing the walnut pulp, the auxiliary material solution, the matcha solution, the sweet taste solution and the milk powder solution which are prepared in the step (1), complementing the rest water, adding the acidity regulator with the mass percent of 0.3-2 per mill to adjust the pH value to 7-7.5, adding the food essence with the mass percent of 0.3-1 per mill, and homogenizing to obtain the walnut matcha milk;
wherein, the homogenizing comprises two times of homogenizing, the homogenizing temperature is 70-80 ℃, the first time homogenizing pressure is 25-35MPa, and the second time homogenizing pressure is 35-45 MPa;
and (3) sterilizing the walnut matcha milk obtained in the step (2), wherein the sterilization temperature is 137-142 ℃, and the sterilization time is 15-30 s.
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