CN1141725A - Walnut-kernel and peanut-kernel milk and production method thereof - Google Patents
Walnut-kernel and peanut-kernel milk and production method thereof Download PDFInfo
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- CN1141725A CN1141725A CN95111242A CN95111242A CN1141725A CN 1141725 A CN1141725 A CN 1141725A CN 95111242 A CN95111242 A CN 95111242A CN 95111242 A CN95111242 A CN 95111242A CN 1141725 A CN1141725 A CN 1141725A
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Abstract
The present invention relates to a walnut peanut milk and its production method. It uses walnut, peanut and milk as main raw materials, and adopts such processes of roasting peanut kernel and milk-extracting and ultra-high-temp. instantaneous sterilization to make said product have peculiar roasted peanut fragrance and milk fragrance, and make the vegetable protein and animal protein well mix together and overcomes the disadvantages of fat floating up and protein settling down. The colour of said product is creamy white, and its quality is uniform, taste is fine and smooth, and nutrients are rich.
Description
The invention belongs to food and drink and make the field.
At present, with peanut, milk is the peanut milk of primary raw material, all adopt the technology of giving birth to slurry method (promptly using living peanut slurrying) and long-time high-temperature sterilization sterilization, its typical process is as " food science and technology " 93 years 12 phases " peanut coconut milk process technology ", the product that this quadrat method is produced, lamination is obvious, flavor taste is poor.
The objective of the invention is to create and a kind ofly have the excellent flavor mouthfeel, do not produce the walnut-kernel and peanut-kernel milk of fatty layering and protein precipitation, and design its production method.
The objective of the invention is to realize by following measure:
With walnut, peanut and milk is primary raw material, obtains product after putting forward slurry → separation → allotment → constant volume → glue mill → homogeneous → sterilization → packing; Carry sizing process with ripe peanut, that is: soak again after the shelled peanut that will shell bakes, defibrination; Disinfecting action adopts ultra high temperature short time sterilization to carry out.
Product is pressed following basic proportioning (percentage by weight): walnut kernel 0.1～5, and milk 1～50 bakes shelled peanut 2～20, and honey 0.5～1 is produced walnut-kernel and peanut-kernel milk.
After having adopted above measure, peanut has strong roasting perfume (or spice) after baking, and has unique fragrance with the juice that obtains after this " ripe peanut is carried slurry ", and the walnut-kernel and peanut-kernel milk that makes has dense local flavor, excellent taste; On the other hand, the vegetable protein and the animal protein in the milk of ripe peanut paste have more good amalgamation, have controlled the generation of lamination.In addition, sterilization is finished at short notice, both kept the unique perfume of product, further improved the fusion between animal protein and vegetable protein again owing to having adopted the ultra high temperature short time sterilization method to carry out disinfecting action.
The processing step of the inventive method is as shown in Figure 1:
The shelled peanut that will shell bakes, and baking temperature bakes 10～30 minutes time generally at 110～130 ℃, and the concrete time decides with degree of drying, the amount of baking of shelled peanut.Then through immersion, defibrination (grind altogether with walnut or grind respectively), obtain ripe peanut paste, again through separation → allotment → constant volume → glue mill → homogeneous, homogenizing temperature is 70 ℃, pressure 1.5MPa, gained milk slurry is 130～138 ℃ through temperature again, and the time is to obtain product after ultra high temperature short time sterilization in 3～6 seconds, the packing.Basic composition is of product:
Walnut kernel 0.1～5 milk 1～50
Bake the in addition an amount of again sweetener of ripe shelled peanut 2～20 honey 0.5～1, stabilizing agent.Product density is controlled at 1.013～1.016 (recording at 20 ℃) for well.
Best key component proportioning is in actual production: walnut kernel 0.5, milk 50 bakes ripe shelled peanut 10.
Sweetener can be used white sugar, STEVIA REBAUDIANA element.Stabilizing agent can be: fatty acid cane sugar ester, monoglyceride, sodium alginate, yellow source glue etc.
Product of the present invention is creamy white, quality evenly, delicate mouthfeel, movingly plant protein content equilibrium, nutritious, have the roasting fragrant and dense frankincense flavor of peanut, fat-free come-up and protein precipitation phenomenon can be preserved 72 hours down at 8 ℃.
Claims (5)
1, a kind of walnut-kernel and peanut-kernel milk production method is a primary raw material with walnut, peanut and milk, obtains product after putting forward slurry → separation → allotment → constant volume → glue mill → homogeneous → sterilization → packing, it is characterized in that,
A) adopt " ripe peanut is carried sizing process ", that is: soak again after the shelled peanut that will shell bakes, defibrination;
B) adopt ultra high temperature short time sterilization to carry out disinfecting action.
2, the walnut-kernel and peanut-kernel milk production method according to claim 1 is characterized in that the baking temperature of shelled peanut is 110～130 ℃, bakes 10～30 minutes time.
3, the walnut-kernel and peanut-kernel milk production method according to claim 1 is characterized in that 130～138 ℃ of sterilising temps, sterilization time 3～6 seconds.
4, the walnut-kernel and peanut-kernel milk of producing according to the described walnut-kernel and peanut-kernel milk production method of claim 1 to 3 is characterized in that, basic composition is:
Walnut kernel 0.1～5 milk 1～50
Bake ripe shelled peanut 2～20 honey 0.5～1
Sweetener, stabilizing agent are an amount of
5, the walnut-kernel and peanut-kernel milk according to claim 4 is characterized in that following component is in the solvent:
Walnut kernel 0.5 milk 50
Bake ripe shelled peanut 10
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95111242A CN1141725A (en) | 1995-02-10 | 1995-02-10 | Walnut-kernel and peanut-kernel milk and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95111242A CN1141725A (en) | 1995-02-10 | 1995-02-10 | Walnut-kernel and peanut-kernel milk and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1141725A true CN1141725A (en) | 1997-02-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95111242A Pending CN1141725A (en) | 1995-02-10 | 1995-02-10 | Walnut-kernel and peanut-kernel milk and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1141725A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100361588C (en) * | 2005-12-26 | 2008-01-16 | 陕西科技大学 | Method for preparing walnut sour milk |
| CN101151982B (en) * | 2006-09-26 | 2011-09-14 | 西北农林科技大学 | Walnut peanut goat's milk beverage capable of long-term storing in normal temperature condition and method for preparing the same |
| CN101703295B (en) * | 2009-10-27 | 2012-09-26 | 四川雪域真情饮品有限公司 | Black peanut beverage and production method thereof |
| CN102845524A (en) * | 2012-09-18 | 2013-01-02 | 徐州绿健乳业有限责任公司 | Peanut and walnut milk and preparation method thereof |
| CN102919368A (en) * | 2012-11-14 | 2013-02-13 | 张群 | Anti-fatigue drink and preparation method thereof |
| CN103461502A (en) * | 2013-09-26 | 2013-12-25 | 南京年吉冷冻食品有限公司 | Walnut milk |
| CN115005276A (en) * | 2022-07-06 | 2022-09-06 | 厦门昶科生物工程有限公司 | Peanut milk added with astaxanthin and preparation method thereof |
-
1995
- 1995-02-10 CN CN95111242A patent/CN1141725A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100361588C (en) * | 2005-12-26 | 2008-01-16 | 陕西科技大学 | Method for preparing walnut sour milk |
| CN101151982B (en) * | 2006-09-26 | 2011-09-14 | 西北农林科技大学 | Walnut peanut goat's milk beverage capable of long-term storing in normal temperature condition and method for preparing the same |
| CN101703295B (en) * | 2009-10-27 | 2012-09-26 | 四川雪域真情饮品有限公司 | Black peanut beverage and production method thereof |
| CN102845524A (en) * | 2012-09-18 | 2013-01-02 | 徐州绿健乳业有限责任公司 | Peanut and walnut milk and preparation method thereof |
| CN102919368A (en) * | 2012-11-14 | 2013-02-13 | 张群 | Anti-fatigue drink and preparation method thereof |
| CN103461502A (en) * | 2013-09-26 | 2013-12-25 | 南京年吉冷冻食品有限公司 | Walnut milk |
| CN115005276A (en) * | 2022-07-06 | 2022-09-06 | 厦门昶科生物工程有限公司 | Peanut milk added with astaxanthin and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |