CN114468058A - Natural walnut milk and preparation method thereof - Google Patents
Natural walnut milk and preparation method thereof Download PDFInfo
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- CN114468058A CN114468058A CN202210038491.3A CN202210038491A CN114468058A CN 114468058 A CN114468058 A CN 114468058A CN 202210038491 A CN202210038491 A CN 202210038491A CN 114468058 A CN114468058 A CN 114468058A
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- 235000020261 walnut milk Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 241000758789 Juglans Species 0.000 claims abstract description 89
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 89
- 235000020234 walnut Nutrition 0.000 claims abstract description 89
- 239000002002 slurry Substances 0.000 claims abstract description 63
- 230000001954 sterilising effect Effects 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 27
- 238000010008 shearing Methods 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims abstract description 11
- 238000000265 homogenisation Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 43
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 36
- 238000004659 sterilization and disinfection Methods 0.000 claims description 25
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 18
- 238000000227 grinding Methods 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000007670 refining Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 7
- 239000003995 emulsifying agent Substances 0.000 abstract description 4
- 239000003381 stabilizer Substances 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 12
- 239000002245 particle Substances 0.000 description 10
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 10
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 10
- 239000000084 colloidal system Substances 0.000 description 9
- 210000000582 semen Anatomy 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 238000004537 pulping Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000010979 pH adjustment Methods 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 229960004793 sucrose Drugs 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000009261 transgenic effect Effects 0.000 description 1
Classifications
-
- 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)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses natural walnut milk and a preparation method thereof, wherein the preparation method of the natural walnut milk comprises the steps of obtaining walnut slurry, mixing, adjusting pH, shearing at high temperature, homogenizing and sterilizing; a step of heat treatment is also included between any two steps before the homogenization step; the heat treatment process comprises the following steps: placing the walnut slurry at 80-100 deg.C, keeping the temperature for 3-20 min, and cooling to 70-80 deg.C. The invention can achieve the aim of more stable system without adding auxiliary materials such as stabilizing agent, emulsifying agent and the like even if the mass ratio of the peeled walnut kernels in the natural walnut milk is more than 80 wt%.
Description
Technical Field
The invention relates to the technical field of walnut milk development, and particularly relates to natural walnut milk and a preparation method thereof.
Background
Along with the increasing concern of people on health, the requirements on food are more strict, and the components of the product are required to be natural, organic, safe, free of artificial additives, preservatives, unfamiliar components, chemical/pesticide residues, allergic sources and non-transgenic; the less the ingredients, the better, the simpler and more understandable, and the simple, transparent, real and trustable production process. The food label is recorded with various contents of the product components, and the simpler the contents in the food label, the fewer ingredients in the food label, and the more satisfied the requirements of consumers on the cleaning label.
In the walnut milk beverage in the current market, most walnut milk beverages are added with essence for aroma improvement, and are added with emulsifier, thickener and the like for compounding and stability keeping, and the used additives are greatly different according to different formulas and processes, so that the labels of the products are complex, and the requirements of people on the clean labels cannot be met.
In the walnut milk beverage without the additive, the walnut usually needs to be filtered and filtered to remove the residue after pulping, or is prepared by adopting a walnut raw material with low content, so that the nutrient components are lost or insufficient. For example: in the method for preparing natural walnut milk and the natural walnut milk disclosed in chinese patent application CN107624874A, although additives such as stabilizer and emulsifier are not adopted in this document, the addition amount of walnut kernel is small, and can only reach 8% at most, and in the preparation process, in order to meet the stability requirement, the pH value needs to be increased first and then reduced, resulting in complicated operation.
Disclosure of Invention
Therefore, the invention aims to solve the technical problem of overcoming the defect that the system stability can be achieved by adding a stabilizer when the addition amount of walnut kernels reaches more than 8% in the walnut milk beverage in the prior art, thereby providing a preparation method of natural walnut milk capable of solving the technical problem.
A method for preparing natural walnut milk comprises steps of obtaining walnut milk, blending, adjusting pH, shearing at high temperature, homogenizing, and sterilizing; a step of heat treatment is also included between any two steps before the homogenization step;
the heat treatment process comprises the following steps: placing the walnut slurry at 80-100 ℃ for heat preservation for 3-20 min, and then cooling to 70-80 ℃.
The walnut slurry obtaining process comprises the following steps: mixing peeled walnut kernels with alkaline water, grinding the mixture into slurry and refining the slurry until DV90 is less than or equal to 150 mu m, wherein the mass ratio of the peeled walnut kernels to the natural walnut milk is 80-150 wt per mill;
in the step of batching, a sweetening agent and water are added into the walnut pulp, and the mass ratio of the sweetening agent in the natural walnut milk is 35-70 wt%.
The sweetener is white granulated sugar;
and/or the alkaline water is a sodium carbonate solution with the mass concentration of 0.2 per mill.
The mass ratio of the peeled walnut kernels to the alkaline water is 1 (3-5); the grain diameter DV90 of the pulp after grinding is less than or equal to 900 mu m.
The step of heat treatment is located between the step of obtaining the walnut slurry and the step of burdening.
In the step of adjusting the pH, the pH value is 9.0-9.5; preferably, sodium carbonate is used to adjust the pH. More preferably, the amount of the sodium carbonate in the natural walnut milk is 0.3-1.2 wt%.
In the high-temperature shearing step, the temperature is 70-80 ℃, the shearing speed is 1500-2000 rpm, and the shearing time is 5-10 min.
The homogenizing times are two times, wherein the pressure of the first time is 35MPa-40MPa, the pressure of the second time is 55-60MPa, and the temperature in the homogenizing process is 70-80 ℃.
The sterilization temperature is 121-125 ℃, and the sterilization time is 20-30 min.
A natural walnut milk is prepared by the preparation method of the natural walnut milk.
The technical scheme of the invention has the following advantages:
1. according to the preparation method of the natural walnut milk, before homogenization, the walnut slurry is subjected to heat treatment at 80-100 ℃ for 3-20 min, then the temperature is reduced to 70-80 ℃, so that protein denaturation can be advanced, and after a subsequent physical homogenization means, denatured protein can be refined, so that the influence on the product stability in the sterilization step at the later stage of 121-125 ℃ is relieved; therefore, the aim of stabilizing the system can be achieved by increasing the heat treatment step before the specific step even if the mass ratio of the peeled walnut kernels in the natural walnut milk is more than 80 wt%, under the condition of not needing the addition of auxiliary materials such as a stabilizer, an emulsifier and the like.
2. In the preparation method provided by the invention, the pH value is adjusted only once by adopting sodium carbonate, so that the operation is simpler.
Detailed Description
The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.
The examples do not show the specific experimental steps or conditions, and can be performed according to the conventional experimental steps described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.
Example 1
A method for preparing natural walnut milk comprises:
step 1, alkaline water preparation: sodium carbonate is added into pure water with the temperature of 85 ℃ to prepare alkaline water with the mass concentration of 0.2 per mill for later use.
Step 2, grinding: 100kg of walnut kernels are peeled and decolored, and then the peeled walnut kernels are ground into slurry by a colloid mill, wherein the mass ratio of the walnut kernels to alkaline water is 1:4, and the solid particle size DV90 in the ground slurry is 900 microns.
Step 3, thinning walnut slurry: homogenizing the slurry once under 20MPa, wherein the particle diameter DV90 is 150 μm.
Step 4, heat treatment of walnut slurry: and (3) placing the refined walnut slurry in a heat-preservation tank at 92 ℃, and preserving heat for 5 min.
Step 5, cooling the walnut slurry: and cooling the heat-treated walnut slurry to 75 ℃.
Step 6, blending and constant volume: adding 50kg of white granulated sugar into the walnut slurry, and adding water to the walnut slurry to a fixed amount of 1000 kg.
Step 7, adjusting the pH: adding a sodium carbonate solution with the mass concentration of 1% into the constant volume tank to adjust the pH value to 9.3.
Step 8, high-speed shearing: shearing at 75 deg.C and 1800rpm for 5 min.
Step 9, homogenizing: and (3) homogenizing the feed liquid in the step (8) twice, wherein the primary homogenizing pressure is 40MPa, the secondary homogenizing pressure is 60MPa, and the temperature in the homogenizing process is 75 ℃.
Step 10, filling: and pouring the homogenized material liquid into a high-temperature-resistant container.
Step 11, sterilization: the sterilization temperature is 122 deg.C, and the sterilization time is 25 min.
And (3) detecting proteins and unsaturated fatty acids in the sterilized natural walnut milk, wherein the proteins account for 1.8 percent, and the unsaturated fatty acids account for 5.8 percent.
Example 2
A method for preparing natural walnut milk comprises:
step 1, alkaline water preparation: sodium carbonate is added into pure water with the temperature of 85 ℃ to prepare alkaline water with the mass concentration of 0.2 per mill for later use.
Step 2, grinding: 100kg of walnut kernels are peeled and decolored, and then the peeled walnut kernels are ground into slurry by a colloid mill, wherein the mass ratio of the walnut kernels to alkaline water is 1:5, and the solid particle size DV90 in the ground slurry is 900 microns.
Step 3, thinning walnut slurry: homogenizing the slurry once under 20MPa, wherein the particle diameter DV90 is 150 μm.
Step 4, heat treatment of walnut slurry: placing the refined walnut slurry in a heat-preserving tank at 80 deg.C, and preserving heat for 20 min.
Step 5, cooling the walnut slurry: and cooling the heat-treated walnut slurry to 70 ℃.
Step 6, blending and constant volume: adding 50kg of white granulated sugar into the walnut slurry, and adding water to the walnut slurry to a fixed amount of 1000 kg.
Step 7, adjusting the pH: adding a sodium carbonate solution with the mass concentration of 1% into a constant volume tank to adjust the pH value to 9.5.
Step 8, high-speed shearing: shearing at 70 deg.C and 2000rpm for 5 min.
Step 9, homogenizing: and (3) homogenizing the feed liquid in the step (8) twice, wherein the primary homogenizing pressure is 35MPa, the secondary homogenizing pressure is 55MPa, and the temperature in the homogenizing process is 70 ℃.
Step 10, filling: and (4) pouring the homogenized material liquid into a high-temperature-resistant container.
Step 11, sterilization: the sterilization temperature is 125 deg.C, and the sterilization time is 20 min.
And (3) detecting proteins and unsaturated fatty acids in the sterilized natural walnut milk, wherein the proteins account for 1.8 percent, and the unsaturated fatty acids account for 5.8 percent.
Example 3
A method for preparing natural walnut milk comprises:
step 1, alkaline water preparation: sodium carbonate is added into pure water with the temperature of 85 ℃ to prepare alkaline water with the mass concentration of 0.2 per mill for later use.
Step 2, grinding: 100kg of walnut kernels are peeled and decolored, and then the peeled walnut kernels are ground into slurry by a colloid mill, wherein the mass ratio of the walnut kernels to alkaline water is 1:3, and the solid particle size DV90 in the ground slurry is 900 microns.
Step 3, thinning walnut slurry: homogenizing the slurry once under 20MPa, wherein the particle diameter DV90 is 150 μm.
Step 4, heat treatment of walnut slurry: placing the refined walnut slurry in a heat-preserving tank at 98 deg.C, and preserving heat for 3 min.
Step 5, cooling the walnut slurry: and cooling the heat-treated walnut slurry to 78 ℃.
Step 6, blending and constant volume: adding 50kg of white granulated sugar into the walnut slurry, and adding water to the walnut slurry to a fixed amount of 1000 kg.
Step 7, adjusting the pH: adding a sodium carbonate solution with the mass concentration of 1% into the constant volume tank to adjust the pH value to 9.0.
Step 8, high-speed shearing: shearing at 78 deg.C and 1500rpm for 5 min.
Step 9, homogenizing: and (3) homogenizing the feed liquid in the step (8) twice, wherein the primary homogenizing pressure is 38MPa, the secondary homogenizing pressure is 58MPa, and the temperature in the homogenizing process is 78 ℃.
Step 10, filling: and (4) pouring the homogenized material liquid into a high-temperature-resistant container.
Step 11, sterilization: the sterilization temperature is 121 deg.C, and the sterilization time is 30 min.
And (3) detecting proteins and unsaturated fatty acids in the sterilized natural walnut milk, wherein the proteins account for 1.8 percent, and the unsaturated fatty acids account for 5.8 percent.
Example 4
A method for preparing natural walnut milk comprises:
step 1, alkaline water preparation: sodium carbonate is added into pure water with the temperature of 85 ℃ to prepare alkaline water with the mass concentration of 0.2 per mill for later use.
Step 2, grinding: 80kg of walnut kernels are peeled and decolored, and then the peeled walnut kernels are ground into slurry by a colloid mill, wherein the mass ratio of the walnut kernels to alkaline water is 1:4, and the solid particle size DV90 in the ground slurry is 900 microns.
Step 3, thinning walnut slurry: homogenizing the slurry once under 20MPa, wherein the particle diameter DV90 is 150 μm.
Step 4, heat treatment of walnut slurry: and (3) placing the refined walnut slurry in a heat-preservation tank at 92 ℃, and preserving heat for 5 min.
Step 5, cooling the walnut slurry: and cooling the heat-treated walnut slurry to 75 ℃.
Step 6, blending and constant volume: 70kg of white granulated sugar is added into the walnut slurry, and the water is added to the walnut slurry to a fixed quantity of 1000 kg.
Step 7, adjusting the pH: adding a sodium carbonate solution with the mass concentration of 1% into the constant volume tank to adjust the pH value to 9.3.
Step 8, high-speed shearing: shearing at 75 deg.C and 1800rpm for 5 min.
Step 9, homogenizing: and (3) homogenizing the feed liquid in the step (8) twice, wherein the primary homogenizing pressure is 40MPa, the secondary homogenizing pressure is 60MPa, and the temperature in the homogenizing process is 75 ℃.
Step 10, filling: and (4) pouring the homogenized material liquid into a high-temperature-resistant container.
Step 11, sterilization: the sterilization temperature is 122 deg.C, and the sterilization time is 25 min.
And (3) detecting proteins and unsaturated fatty acids in the sterilized natural walnut milk, wherein the proteins account for 1.4 percent, and the unsaturated fatty acids account for 4.6 percent.
Example 5
A method for preparing natural walnut milk comprises:
step 1, alkaline water preparation: sodium carbonate is added into pure water with the temperature of 85 ℃ to prepare alkaline water with the mass concentration of 0.2 per mill for later use.
Step 2, grinding: firstly peeling and decoloring 150kg of walnut kernels, and then grinding the peeled walnut kernels into slurry by using a colloid mill, wherein the mass ratio of the walnut kernels to alkaline water is 1:4, and the solid particle size DV90 in the slurry after grinding is 900 microns.
Step 3, thinning walnut slurry: homogenizing the slurry once under 20MPa, wherein the particle diameter DV90 is 150 μm.
Step 4, heat treatment of walnut slurry: and (3) placing the refined walnut slurry in a heat-preservation tank at 92 ℃, and preserving heat for 5 min.
Step 5, cooling the walnut slurry: and cooling the heat-treated walnut slurry to 75 ℃.
Step 6, blending and fixing the volume: adding 35kg of white granulated sugar into the walnut slurry, and adding water to the walnut slurry to a fixed amount of 1000 kg.
Step 7, adjusting the pH: adding a sodium carbonate solution with the mass concentration of 1% into the constant volume tank to adjust the pH value to 9.3.
Step 8, high-speed shearing: shearing at 75 deg.C and 1800rpm for 5 min.
Step 9, homogenizing: and (3) homogenizing the feed liquid in the step (8) twice, wherein the primary homogenizing pressure is 40MPa, the secondary homogenizing pressure is 60MPa, and the temperature in the homogenizing process is 75 ℃.
Step 10, filling: and (4) pouring the homogenized material liquid into a high-temperature-resistant container.
Step 11, sterilization: the sterilization temperature is 122 deg.C, and the sterilization time is 25 min.
And (3) detecting the protein and the unsaturated fatty acid in the sterilized natural walnut milk, wherein the protein accounts for 2.6 percent, and the unsaturated fatty acid accounts for 8.5 percent.
Comparative example 1
This comparative example differs from example 1 in that step 4 and step 5 are not present, and the rest is the same as example 1.
Comparative example 2
A method for preparing natural walnut milk comprises:
step 1, walnut pulp preparation:
peeling, mixing semen Juglandis with 0.5% NaHCO3Mixing the solutions at a ratio of 1:4, and soaking at 60 deg.C for 20 min; and removing alkaline water, and washing the walnut kernels with clear water until the walnut shells are basically removed.
Pulping, mixing peeled semen Juglandis with water at ratio of 1:9, pulping at 60 deg.C for 2min to obtain primary pulp of semen Juglandis.
Grinding, supplementing the rest water into the walnut primary pulp to make the mass ratio of walnut kernel reach 45 per mill, then passing through a colloid mill together, keeping the water temperature at 60 ℃, grinding for 5min to obtain walnut pulp, wherein the clearance of the colloid mill is 0.5 mm.
Step 2, blending: 3 wt% of cane sugar is added into the walnut pulp.
Step 3, pH adjustment: adding a certain amount of NaHCO with the mass concentration of 1% into the mixed feed liquid3Adjusting pH of Juglandis with NaHCO solution until pH of Juglandis milk is 93The addition amount was 0.24 wt%.
Step 4, high-speed shearing: the temperature is 60 ℃, the time is 3min, and the shearing speed is 10000 rpm.
Step 5, homogenizing: homogenizing at 28MPa for one time, homogenizing at 40MPa for 1 time, homogenizing at 50MPa for 1 time, and homogenizing at 60 deg.C.
Step 6, pH adjustment: and adding fresh lemon juice into the homogenized walnut milk to adjust the pH of the walnut milk until the pH of the walnut milk is 8.12 and the addition amount of the lemon juice is 0.02 wt%.
And 7, sterilization: the sterilization temperature is 121 ℃; the sterilization time is 20 min.
Comparative example 3
A method for preparing natural walnut milk comprises:
step 1, walnut pulp preparation:
peeling, mixing semen Juglandis with 0.5% NaHCO3Mixing the solutions at a ratio of 1:4, and soaking at 60 deg.C for 20 min; and removing alkaline water, and washing the walnut kernels with clear water until the walnut shells are basically removed.
Pulping, mixing peeled semen Juglandis with water at ratio of 1:9, pulping at 60 deg.C for 2min to obtain primary pulp of semen Juglandis.
Grinding, supplementing the rest water into the walnut primary pulp to make the mass ratio of walnut kernel reach 100 ‰, then passing through colloid mill together with water temperature of 60 deg.C for 5min to obtain walnut pulp, wherein the clearance of colloid mill is 0.5 mm.
Step 2, blending: 5 wt% of cane sugar is added into the walnut pulp.
Step 3, pH adjustment: adding a certain amount of NaHCO with the mass concentration of 1% into the mixed feed liquid3The pH of the walnut milk is adjusted by the solution until the pH of the walnut milk is 9.
Step 4, high-speed shearing: the temperature is 60 ℃, the time is 3min, and the shearing speed is 10000 rpm.
Step 5, homogenizing: homogenizing at 28MPa for one time, homogenizing at 40MPa for 1 time, homogenizing at 50MPa for 1 time, and homogenizing at 60 deg.C.
Step 6, pH adjustment: and adding fresh lemon juice into the homogenized walnut milk to adjust the pH of the walnut milk until the pH of the walnut milk is 8.12.
And 7, sterilization: the sterilization temperature is 121 ℃; the sterilization time is 20 min.
Test example 1 stability evaluation
The stability of the product is detected by using a TURBICAN TOWER 2014121439-TW-00401 France formulation static stability analyzer, the stability of the product is measured by the static analyzer to obtain an overall stability index, and the smaller the overall stability index is, the more stable the system is and the longer the quality guarantee period is. Wherein, when the integral stability index is less than or equal to 2, the system is stable; when the integral stability index is 2-3, the system is relatively stable; when the integral stability index is more than or equal to 3, the system is unstable and is not suitable for long-term storage.
The results of stability tests of the products of the above examples and comparative examples are shown in table 1 below.
TABLE 1
The walnut milk prepared by the method has obviously improved integral stability index, reaches the stability index equivalent to that of low walnut kernel under the condition of high walnut kernel content, and has stable product system.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications derived therefrom are intended to be within the scope of the invention.
Claims (10)
1. A method for preparing natural walnut milk comprises steps of obtaining walnut milk, blending, adjusting pH, shearing at high temperature, homogenizing, and sterilizing; characterized in that a heat treatment step is also included between any two steps before the homogenization step;
the heat treatment process comprises the following steps: placing the walnut slurry at 80-100 ℃ for heat preservation for 3-20 min, and then cooling to 70-80 ℃.
2. The preparation method according to claim 1, wherein the walnut slurry is obtained by the following steps: mixing peeled walnut kernels with alkaline water, grinding the mixture into slurry and refining the slurry until DV90 is less than or equal to 150 mu m, wherein the mass ratio of the peeled walnut kernels to the natural walnut milk is 80-150 wt per mill;
in the step of batching, a sweetening agent and water are added into the walnut pulp, and the mass ratio of the sweetening agent in the natural walnut milk is 35-70 wt%.
3. The method of claim 2, wherein the sweetener is white granulated sugar;
and/or the alkaline water is a sodium carbonate solution, and the mass concentration of the sodium carbonate solution is 0.2 per mill.
4. The preparation method of claim 3, wherein the mass ratio of the peeled walnut kernels to the alkaline water is 1 (3-5); the grain diameter DV90 of the pulp after grinding is less than or equal to 900 mu m.
5. Preparation method according to any one of claims 1 to 4, wherein the step of heat treatment is located between the taking of the walnut slurry and the batching.
6. The production method according to any one of claims 1 to 5, wherein in the step of adjusting the pH, the pH is 9.0 to 9.5; preferably, sodium carbonate is adopted to adjust the pH value; more preferably, the amount of the sodium carbonate in the natural walnut milk is 0.3-1.2 wt%.
7. The method according to any one of claims 1 to 6, wherein in the step of high-temperature shearing, the temperature is 70 ℃ to 80 ℃, the shearing speed is 1500rpm to 2000rpm, and the shearing time is 5min to 10 min.
8. The method according to any one of claims 1 to 7, wherein the number of homogenization is two, wherein the pressure of the first time is 35MPa to 40MPa, the pressure of the second time is 55MPa to 60MPa, and the temperature during homogenization is 70 ℃ to 80 ℃.
9. The method according to any one of claims 1 to 8, wherein the sterilization is carried out at a temperature of 121 ℃ to 125 ℃ for a time of 20min to 30 min.
10. A natural walnut milk characterized by being prepared by the method for preparing a natural walnut milk according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210038491.3A CN114468058A (en) | 2022-01-13 | 2022-01-13 | Natural walnut milk and preparation method thereof |
Applications Claiming Priority (1)
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| CN114903087A (en) * | 2022-05-31 | 2022-08-16 | 河北养元智汇饮品股份有限公司 | Full-walnut sugar-free walnut milk and preparation method thereof |
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