CN111328877A - Salty almond vegetable protein beverage formula and preparation method thereof - Google Patents
Salty almond vegetable protein beverage formula and preparation method thereof Download PDFInfo
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- CN111328877A CN111328877A CN202010199700.3A CN202010199700A CN111328877A CN 111328877 A CN111328877 A CN 111328877A CN 202010199700 A CN202010199700 A CN 202010199700A CN 111328877 A CN111328877 A CN 111328877A
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- almond
- salty
- vegetable protein
- protein beverage
- almonds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a salty almond vegetable protein beverage formula and a preparation method thereof. The preparation method of the salty almond vegetable protein beverage comprises the following steps: selecting and weighing the almonds, boiling the almonds in water, naturally cooling, soaking, peeling, cleaning and reducing toxicity, drying the cleaned almonds, grinding the dried almonds into powder, and pulping the powder with purified water or mixing the cleaned almonds with the purified water and directly pulping the mixture. Filtering the almond pulp, boiling the filtered almond pulp, homogenizing under high pressure, adding edible salt, fennel and the like into the almond pulp, blending, filling and sterilizing to obtain the almond milk. The salty almond vegetable protein beverage is fragrant and delicious, salty and pleasant, has good taste and unique flavor, and has the efficacy of clearing lung and relieving cough.
Description
Technical Field
The invention relates to a salty almond vegetable protein beverage formula and a preparation method thereof.
Background
The almond has rich nutrition value, the protein content is more than 20 percent, and the almond belongs to high-protein food, and also has rich grease, carbohydrate, various mineral substances and vitamins, wherein the calcium content is three times of that of milk. In addition, the almond has the medicinal values of eliminating phlegm, relieving cough, relieving asthma, relaxing bowel and the like.
Most of the almond vegetable protein beverages on the market are sweet, are not fond of sweet foods or fond of sweet foods, but are unrelated to the consumer who likes almond products.
The semen Armeniacae amarum contains bitter components, and the directly prepared semen Armeniacae amarum pulp has bitter taste and is not palatable.
Disclosure of Invention
The invention aims to solve the technical problem of providing a salty almond vegetable protein beverage formula which can be accepted by the public and a preparation method thereof.
The technical scheme of the invention is as follows:
the raw materials of the salty almond vegetable protein beverage in parts by weight comprise 5-15% of almonds (not soaked), 0.05-2% of fennel powder or 0.015-0.6 per mill of fennel oil, 0.1-1% of edible salt, 1-10% of food thickening stabilizer and 80-95% of purified water.
The salty almond vegetable protein beverage is prepared by the following specific steps:
(1) selecting non-mildew, unprocessed semen Armeniacae amarum, adding appropriate amount of non-mildew, unprocessed semen Armeniacae amarum, and weighing.
(2) The almond is boiled in water, the heating temperature is not less than 98 ℃ (boiling), the heating time is not less than 5-10 minutes, and then the almond is naturally cooled to the normal temperature.
(3) The cooked almond is soaked in cold water. The soaking time is not less than 36-72 hours, so as to easily peel off, and the soaking water should be replaced every 12 hours.
(4) And (4) peeling the soaked almonds in a peeling machine.
(5) Cleaning the almond after peeling, and finishing the attenuation treatment.
(6) The almond paste is prepared by two methods: drying the cleaned almonds at the drying temperature of 100-150 ℃, grinding the dried almonds into fine powder of 200-300 meshes, and adding purified water for pulping, so that the aroma is stronger; and (II) the cleaned almonds are directly ground into 200-300-mesh almond pulp by adding purified water, so that the taste is smoother.
(7) The almond paste was filtered through 200 mesh cloth.
(8) Boiling the filtered almond paste.
(9) The almond milk is 200-250kg/cm2Homogenizing under high pressure.
(10) Adding edible salt, fructus Foeniculi powder or fructus Foeniculi oil into the semen Armeniacae amarum slurry, and blending.
(11) Food thickening stabilizer is added to avoid layering and precipitation.
(12) And finally, filling and sterilizing.
The invention has the characteristics that:
the lung-heat clearing and cough relieving tea is fragrant and delicious, salty and fragrant, good in taste and unique in flavor, and has the effect of clearing lung and relieving cough. The beverage has strong almond fragrance, the unique fragrance of the fennel and the fragrance of the almond are matched properly and supplement each other, the salty taste of the salt is added, the three compound flavors complement each other, and the remaining fragrance is retained in the mouth. Is suitable for the consumer who is not fond of sweet food or is not fond of sweet food but fond of almond product.
Detailed Description
The salty almond vegetable protein beverage disclosed by the invention comprises almond, fennel, edible salt, purified water and a food thickening stabilizer. The present invention will be described in further detail with reference to specific embodiments below:
weighing the following raw materials: 500g of almond (not soaked), 5g of fennel powder or 0.15g of fennel oil, 30g of edible salt, 250g of maltodextrin and 4.5kg of purified water, and the specific preparation steps of the salty almond vegetable protein beverage are as follows:
(1) the almond is boiled in water and boiled for 5-10 minutes.
(2) Soaking the cooked semen Armeniacae amarum in cold water. The water is replaced every 12 hours, and the almonds can be easily peeled after being soaked for 72 hours.
(3) And (4) peeling the soaked almonds in a peeling machine.
(4) And cleaning the peeled off skin.
(5) Drying the cleaned almond at 120 ℃, grinding the dried almond into fine powder, and then adding 4.5kg of purified water for pulping.
(6) Boiling the filtered almond paste.
(7) The almond milk is 220kg/cm2Homogenizing under high pressure.
(8) Adding 30g of edible salt and 5g of fennel powder into the almond paste for blending.
(9) 250g of maltodextrin was added.
(10) Finally filling and pasteurizing at 65 ℃ for 30 minutes.
The salty almond vegetable protein beverage provided by the invention is fragrant and delicious, is salty and fragrant, tastes good, has a unique flavor, and has the effects of clearing lung and relieving cough.
The invention can be added with proper amount of sugar or sweetener to prepare sweet and salty taste.
Claims (15)
1. The salty almond vegetable protein beverage is characterized in that the salty almond vegetable protein beverage comprises almonds, fennel, edible salt, purified water and a food thickening stabilizer.
2. The salty almond vegetable protein beverage formulation of claim 1 wherein the almond is selected from the group consisting of non-moldy, unprocessed almond and a suitable amount of almond.
3. The salty almond vegetable protein beverage formulation of claim 1, wherein fennel is selected from fennel powder with a grind fineness of 150-300 mesh, or fennel oil.
4. The salty almond vegetable protein beverage formulation of claim 1 wherein edible salt is added to said salty almond vegetable protein beverage formulation.
5. A preparation method of a salty almond vegetable protein beverage is characterized by comprising the following steps: selecting the almonds meeting the requirements, weighing, boiling in water, naturally cooling, soaking, peeling, and cleaning to obtain a series of attenuated treatment. Then the cleaned almond is dried, ground into powder and then is made into pulp with purified water or the cleaned almond is mixed with purified water and then is directly ground into pulp. Filtering the almond pulp, boiling the filtered almond pulp, homogenizing under high pressure, adding edible salt, fennel and the like into the almond pulp, blending, filling and sterilizing to obtain the almond milk.
6. The preparation method of the salty almond vegetable protein beverage according to claim 5, wherein the formula comprises the following components in parts by weight: 5 to 15 percent of almond (not soaked), 0.05 to 2 percent of fennel powder or 0.015 to 0.6 per mill of fennel oil, 0.1 to 1 percent of edible salt, 1 to 10 per mill of food thickening stabilizer and 80 to 95 percent of purified water.
7. The method for preparing salty almond vegetable protein beverage according to claim 5, wherein the temperature of heating in the attenuation treatment is 98 ℃ or higher (boiling), the heating time is not less than 5-10 minutes, and then the salty almond vegetable protein beverage is naturally cooled to normal temperature.
8. The method of preparing a salty almond vegetable protein beverage of claim 5 wherein said attenuation is carried out for a period of not less than 36-72 hours with water being replaced every 12 hours.
9. The method of preparing a salty almond vegetable protein beverage of claim 5 wherein said peeling off of said attenuation process ensures that all almond peels are completely removed.
10. The method of preparing a salty almond vegetable protein beverage of claim 5, wherein said almond paste is prepared in two ways: drying the cleaned almonds at the drying temperature of 100-150 ℃, grinding the dried almonds into fine powder of 200-300 meshes, and adding purified water for pulping; and (II) adding purified water into the cleaned almonds, and directly grinding the cleaned almonds into 200-300-mesh almond pulp.
11. The method of preparing the salty almond vegetable protein beverage formulation of claim 5 wherein filtration of the almond puree is through a 200 mesh screen.
12. The method of preparing a salty almond vegetable protein beverage formulation of claim 5 wherein the almond paste is heated to a temperature of greater than 98 ℃ (boiling).
13. The method of preparing the salty almond vegetable protein beverage formulation of claim 5, wherein the almond puree is 200-250kg/cm2Homogenizing under high pressure.
14. The method of preparing a salty almond vegetable protein beverage of claim 5 wherein a food thickening stabilizer is added to the almond paste to avoid stratification.
15. The method of preparing a salty almond vegetable protein beverage in accordance with claim 5 wherein the filled salty almond vegetable protein beverage is pasteurized and maintained at 62-65 ℃ for 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010199700.3A CN111328877A (en) | 2020-03-09 | 2020-03-09 | Salty almond vegetable protein beverage formula and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010199700.3A CN111328877A (en) | 2020-03-09 | 2020-03-09 | Salty almond vegetable protein beverage formula and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN111328877A true CN111328877A (en) | 2020-06-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010199700.3A Pending CN111328877A (en) | 2020-03-09 | 2020-03-09 | Salty almond vegetable protein beverage formula and preparation method thereof |
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| CN (1) | CN111328877A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1803033A (en) * | 2005-11-15 | 2006-07-19 | 王健柏 | Lotus seed almond milk production method |
| CN101099580A (en) * | 2007-08-10 | 2008-01-09 | 刘双喜 | Method for making fowls egg beverage |
| CN108366589A (en) * | 2015-12-11 | 2018-08-03 | 雀巢产品技术援助有限公司 | Sterile RTD peanut emulsions and preparation method thereof |
-
2020
- 2020-03-09 CN CN202010199700.3A patent/CN111328877A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1803033A (en) * | 2005-11-15 | 2006-07-19 | 王健柏 | Lotus seed almond milk production method |
| CN101099580A (en) * | 2007-08-10 | 2008-01-09 | 刘双喜 | Method for making fowls egg beverage |
| CN108366589A (en) * | 2015-12-11 | 2018-08-03 | 雀巢产品技术援助有限公司 | Sterile RTD peanut emulsions and preparation method thereof |
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