CN114504029A - Wolfberry, ginseng and maca walnut milk and preparation method thereof - Google Patents
Wolfberry, ginseng and maca walnut milk and preparation method thereof Download PDFInfo
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- CN114504029A CN114504029A CN202210037675.8A CN202210037675A CN114504029A CN 114504029 A CN114504029 A CN 114504029A CN 202210037675 A CN202210037675 A CN 202210037675A CN 114504029 A CN114504029 A CN 114504029A
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- 240000000759 Lepidium meyenii Species 0.000 title claims abstract description 76
- 235000000421 Lepidium meyenii Nutrition 0.000 title claims abstract description 76
- 235000012902 lepidium meyenii Nutrition 0.000 title claims abstract description 76
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 75
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 74
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 45
- 235000020261 walnut milk Nutrition 0.000 title claims abstract description 44
- 235000015459 Lycium barbarum Nutrition 0.000 title claims description 4
- 244000241838 Lycium barbarum Species 0.000 title claims 2
- 235000015468 Lycium chinense Nutrition 0.000 title description 6
- 244000131316 Panax pseudoginseng Species 0.000 title 1
- 239000002002 slurry Substances 0.000 claims abstract description 133
- 239000000843 powder Substances 0.000 claims abstract description 102
- 241000758789 Juglans Species 0.000 claims abstract description 85
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 85
- 235000020234 walnut Nutrition 0.000 claims abstract description 85
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 79
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 69
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 69
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- 239000000463 material Substances 0.000 claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 230000001502 supplementing effect Effects 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 241000208340 Araliaceae Species 0.000 claims abstract 13
- 244000182216 Mimusops elengi Species 0.000 claims description 64
- 239000000243 solution Substances 0.000 claims description 46
- 239000007864 aqueous solution Substances 0.000 claims description 40
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 40
- 235000003599 food sweetener Nutrition 0.000 claims description 26
- 239000003765 sweetening agent Substances 0.000 claims description 26
- 239000002562 thickening agent Substances 0.000 claims description 25
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 24
- 238000000227 grinding Methods 0.000 claims description 19
- 239000003995 emulsifying agent Substances 0.000 claims description 18
- 230000001804 emulsifying effect Effects 0.000 claims description 17
- 102000011632 Caseins Human genes 0.000 claims description 16
- 108010076119 Caseins Proteins 0.000 claims description 16
- 229940080237 sodium caseinate Drugs 0.000 claims description 16
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 12
- 239000000230 xanthan gum Substances 0.000 claims description 12
- 229920001285 xanthan gum Polymers 0.000 claims description 12
- 235000010493 xanthan gum Nutrition 0.000 claims description 12
- 229940082509 xanthan gum Drugs 0.000 claims description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 10
- 238000010008 shearing Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 8
- 239000012875 nonionic emulsifier Substances 0.000 claims description 8
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 5
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 5
- 238000004537 pulping Methods 0.000 claims description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 2
- 239000000839 emulsion Substances 0.000 claims description 2
- 238000007670 refining Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 210000004911 serous fluid Anatomy 0.000 claims 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 27
- 108090000623 proteins and genes Proteins 0.000 abstract description 27
- 239000002245 particle Substances 0.000 abstract description 19
- 235000016709 nutrition Nutrition 0.000 abstract description 3
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- 235000018102 proteins Nutrition 0.000 description 26
- 239000000047 product Substances 0.000 description 22
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 17
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- 238000004090 dissolution Methods 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- 239000000084 colloidal system Substances 0.000 description 8
- 238000011049 filling Methods 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
- 239000000845 maltitol Substances 0.000 description 8
- 235000010449 maltitol Nutrition 0.000 description 8
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 8
- 229940035436 maltitol Drugs 0.000 description 8
- 239000007787 solid Substances 0.000 description 8
- 239000002671 adjuvant Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 244000241872 Lycium chinense Species 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
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- 238000002474 experimental method Methods 0.000 description 2
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- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 2
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 2
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- 239000004863 Frankincense Substances 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
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- 238000013329 compounding Methods 0.000 description 1
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- 238000009472 formulation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
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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
- A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
Abstract
The invention discloses medlar, ginseng and maca walnut milk and a preparation method thereof, wherein the preparation method of the medlar, ginseng and maca walnut milk comprises the following steps of: obtaining walnut slurry, medlar powder slurry, ginseng powder slurry, maca powder slurry, auxiliary material slurry and water; the content of walnut kernels in the walnut slurry is 60-120 per mill of the total raw material weight, the particle size DV90 of the walnut slurry is less than or equal to 150 mu m, and the pH values of the medlar powder slurry, the ginseng powder slurry and the maca powder slurry are 7.0-7.5; configuration: mixing the walnut slurry and the auxiliary material slurry, sequentially adding the maca powder slurry, the medlar powder slurry and the ginseng powder slurry under the stirring condition, finally supplementing the rest water, and adjusting the pH value to 9.0-9.5; and finally homogenizing and sterilizing to obtain a finished product. The invention can increase the addition of the walnut kernel to more than 60 per mill under the condition of ensuring the stability, and the prepared walnut milk has the effects of high fat, high protein, comprehensive nutrition and stability.
Description
Technical Field
The invention relates to the technical field of walnut milk development, and particularly relates to medlar, ginseng and maca walnut milk and a preparation method thereof.
Background
In order to increase the efficacy of walnut milk in the prior art, some efficacy ingredients are usually added into the walnut milk, such as: the Chinese patent application CN104982538A discloses a production method of maca walnut milk, the Chinese patent application CN105724591A discloses Chinese wolfberry walnut milk and a preparation method thereof, the Chinese patent application CN109169933A discloses a low-sugar Chinese wolfberry walnut milk beverage and a preparation method thereof, and the like. The walnut milk not only has the efficacy of walnut milk, but also has the efficacy of maca, medlar and the like.
Because the walnut milk is added with other functional components such as the medlar and the maca, and because the functional components such as the medlar, the maca and the ginseng all contain polysaccharide components, the aqueous solution is acidic and has special flavor, if the three components are added into the walnut milk in a compounding way, the flavor of the product is difficult to modulate softly and harmoniously; and the protein in the walnut milk is easier to denature, so that the precipitation is generated, and the stability of the product is influenced. Therefore, in order to ensure the stability of the product, only one of the medlar, the maca and the ginseng is usually added into the walnut milk in the prior art, and under the condition of adding one functional component, the addition amount of the walnut kernel can be only 80 per thousand or less, and if the addition amount of the walnut kernel is increased, the stability of the product can be obviously influenced.
Disclosure of Invention
Therefore, the invention aims to solve the technical problem that the defect that the addition amount of walnut kernels cannot be increased to more than 60 per thousand under the condition of ensuring the stability when the medlar, the maca and the ginseng functional components are simultaneously added into the walnut milk in the prior art is overcome, so that the medlar, the ginseng and the maca walnut milk which can increase the contents of fat and protein and have comprehensive and stable nutrition and good taste and the preparation method thereof are provided.
A preparation method of medlar, ginseng and maca walnut milk comprises the following steps:
raw material acquisition: obtaining walnut slurry, medlar powder slurry, ginseng powder slurry, maca powder slurry, auxiliary material slurry and water; the walnut kernel content in the walnut slurry is 60-120 per mill of the total raw material weight, the particle size DV90 of the walnut slurry is less than or equal to 150 mu m, and the pH values of the medlar powder slurry, the ginseng powder slurry and the maca powder slurry are 7.0-7.5; the adjuvant slurry comprises an emulsified thickener slurry comprising an ionic emulsifier, a non-ionic emulsifier, and a thickener;
configuration: mixing the walnut slurry and the auxiliary material slurry, sequentially adding the maca powder slurry, the medlar powder slurry and the ginseng powder slurry under the stirring condition, finally supplementing the rest water, and adjusting the pH value to 9.0-9.5;
and finally homogenizing and sterilizing to obtain a finished product.
The preparation processes of the medlar powder slurry, the ginseng powder slurry and the maca powder slurry are as follows: mixing fructus Lycii powder, Ginseng radix powder or Lepidium Meyenii Walp powder with water to obtain water solution, and adjusting pH to 7.0-7.5;
the preparation process of the emulsified thickener slurry comprises the following steps: emulsifying and shearing the ionic emulsifier, the nonionic emulsifier and the thickening agent with water which is 20-30 times of the total weight of the ionic emulsifier, the nonionic emulsifier and the thickening agent; in the preparation of the emulsion thickener slurry, the water temperature is 60-70 ℃;
the ionic emulsifier comprises sodium caseinate and sodium stearoyl lactylate, the non-ionic emulsifier comprises monoglyceride, and the thickening agent comprises xanthan gum.
During the preparation process of the medlar powder slurry, the ginseng powder slurry and the maca powder slurry, sodium carbonate is adopted to adjust the pH value, the temperature of water is 60-70 ℃, and the mass concentration of the water solution of the functional components is 5-10%.
The adjunct slurry further comprises a sweetener slurry;
the preparation process of the sweetener slurry comprises the following steps: adding sweetener into 3-5 times of water to dissolve.
In the preparation of the sweetener slurry, the temperature of water is 70-80 ℃.
The preparation process of the walnut slurry comprises the following steps: peeling and decolorizing walnut kernels, mixing with alkaline water, and pulping, wherein the mass ratio of the walnut kernels to the alkaline water is 1 (3-5), and the grain diameter DV90 of the pulp after pulping is less than or equal to 900 μm; refining the pulp after grinding to obtain walnut pulp with the grain diameter DV90 being less than or equal to 150 mu m.
The alkaline water is sodium tripolyphosphate aqueous solution, the mass concentration of the sodium tripolyphosphate aqueous solution is 0.5 per mill, and the sodium tripolyphosphate added into the walnut milk is 0.05 per mill-0.5 per mill of the total weight of the raw materials.
The homogenizing times are two times, wherein the pressure of the first time is 35-40MPa, the pressure of the second time is 55-60MPa, and the temperature is 75-80 ℃.
The sterilization temperature is 121-125 ℃, and the time is 20-30 min.
The Chinese wolfberry, ginseng and maca walnut milk comprises the following raw materials in parts by mass:
walnut kernel: 60-120 per mill, medlar powder: 0.1-2.5 per mill, maca powder: 0.1-2.5 per mill, ginseng powder: 0.1-15%, sweetener: 20-70 per mill, sodium tripolyphosphate: 0.05-0.5%, sodium carbonate: 0.3-1.2 per mill, salt: 0.1-0.5%, glycerin monostearate: 1-3%, sodium caseinate: 0.5-5%, sodium stearyl lactate: 0.2-1%, xanthan gum: 0.1-0.5 per mill, and the balance of water.
The technical scheme of the invention has the following advantages:
1. the invention provides a preparation method of medlar, ginseng and maca walnut milk, which optimizes the particle size of walnut slurry, emulsifies the composition of thickener slurry, and simultaneously optimizes the pH values and adding sequence of medlar powder slurry, ginseng powder slurry and maca powder slurry; can prevent protein denaturation and improve system stability. Therefore, when the medlar, the ginseng and the maca are added simultaneously, the content of the walnut kernel in the walnut milk can reach more than 60 per mill under the condition of meeting the stability requirement, and even the content of the walnut kernel in the walnut milk can reach 80 per mill to 120 per mill. The process can ensure that the walnut milk achieves the purposes of high fat (the content of unsaturated fatty acid is 3.0-7.0 percent), high protein (the content of protein is 1.0-2.0 percent) and comprehensive and stable nutrition;
meanwhile, the auxiliary material slurry is added into the walnut slurry, and then the medlar powder slurry, the ginseng powder slurry and the maca powder slurry are sequentially added; the emulsifier and the thickener in the auxiliary material slurry can be used for protecting protein to a certain degree, so that the generation of precipitate can be better prevented, the Maillard reaction of polysaccharide substances and protein is reduced, the damage of pectin in the ginseng is reduced, and the good taste of the product is kept.
2. The ionic emulsifier is optimized into sodium caseinate and sodium stearoyl lactate, and the introduction of the sodium caseinate and the sodium stearoyl lactate can better neutralize charged polysaccharide substances in medlar, maca and ginseng, so that a product system is more stable.
3. The invention further optimizes the preparation method of the walnut slurry, the preparation of the walnut slurry preferably adopts alkaline water grinding, and the alkaline water preferably adopts sodium tripolyphosphate aqueous solution, so that the method can improve the dissolution rate of protein on one hand, protect the protein on the other hand, and can better prevent the denaturation of the protein added with medlar, maca and ginseng subsequently.
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 indicate specific experimental procedures or conditions, and can be performed according to the procedures or conditions of the conventional experimental procedures 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 preparation method of medlar, ginseng and maca walnut milk comprises the following steps:
step 1, alkaline water preparation: sodium tripolyphosphate is added into pure water at 85 ℃ to prepare sodium tripolyphosphate aqueous solution with mass concentration of 0.5 per mill, and the sodium tripolyphosphate aqueous solution is ground into slurry for later use.
Step 2, grinding: 100kg of walnut kernels are weighed firstly for peeling and decoloring, then the peeled walnut kernels are ground into slurry by a three-stage colloid mill, the mass ratio of the walnut kernels to the sodium tripolyphosphate aqueous solution is 1:4, and the solid particle size DV90 in the slurry after grinding into slurry is 850 microns.
Step 3, thinning walnut slurry: the ground pulp is homogenized once under 20MPa, and the particle size DV90 after homogenization is 140 microns.
Step 4, adjusting the pH values of the medlar, the maca and the ginseng: 0.5kg of medlar powder, 0.5kg of maca powder and 10kg of ginseng powder are respectively prepared into 5 mass percent of effective component aqueous solution by hot water at 65 ℃, and then the pH value is respectively adjusted to 7.2 by sodium carbonate.
Step 5, emulsifying a thickening agent: adding adjuvants such as 0.5kg sodium caseinate, 0.5kg sodium stearyl lactate, 2kg monoglyceride, 0.2kg xanthan gum, etc. into hot water with a mass 25 times of the total mass at 65 deg.C, emulsifying and shearing.
Step 6, sweetening agent: 30kg of maltitol was added to hot water 4 times its mass and at a temperature of 75 ℃ for dissolution.
Step 7, preparing materials and fixing volume: and (3) adding the emulsifier solution obtained in the step (5) and the sweetener solution obtained in the step (6) into the walnut slurry obtained in the step (3), then sequentially and slowly adding the maca powder solution, the medlar powder solution and the ginseng powder solution obtained in the step (4) into the walnut slurry, stirring while adding, supplementing the rest water, adjusting the pH value to 9.2, and heating to 75 ℃.
Step 8, homogenizing: and (3) homogenizing the feed liquid in the step (6) twice, wherein the primary homogenizing pressure is 40MPa, the secondary homogenizing pressure is 60MPa, and the homogenizing temperature is 75 ℃.
Step 9, filling: and (4) pouring the homogenized material liquid into a high-temperature-resistant container.
Step 10, sterilization: the temperature was 122 ℃ for 25 minutes.
The protein and unsaturated fatty acid of the finished product are detected, wherein the protein accounts for 1.8 percent, and the unsaturated fatty acid accounts for 5.8 percent.
Example 2
A preparation method of medlar, ginseng and maca walnut milk comprises the following steps:
step 1, alkaline water preparation: sodium tripolyphosphate is added into pure water at 85 ℃ to prepare sodium tripolyphosphate aqueous solution with mass concentration of 0.5 per mill, and the sodium tripolyphosphate aqueous solution is ground into slurry for later use.
Step 2, grinding: 100kg of walnut kernels are weighed firstly for peeling and decoloring, then the peeled walnut kernels are ground into slurry by a three-stage colloid mill, the mass ratio of the walnut kernels to the sodium tripolyphosphate aqueous solution is 1:4, and the solid particle size DV90 in the slurry after grinding into slurry is 850 microns.
Step 3, thinning walnut slurry: the ground pulp is homogenized once under 20MPa, and the particle size DV90 after homogenization is 140 microns.
Step 4, adjusting the pH values of the medlar, the maca and the ginseng: 0.5kg of medlar powder, 0.5kg of maca powder and 10kg of ginseng powder are respectively prepared into 5 mass percent of effective component aqueous solution by hot water at 65 ℃, and then the pH value is respectively adjusted to 7.2 by sodium carbonate.
Step 5, emulsifying a thickening agent: adding adjuvants such as 0.5kg sodium caseinate, 0.5kg sodium stearyl lactate, 2kg monoglyceride, 0.2kg xanthan gum, etc. into hot water with a mass 25 times of the total mass at 65 deg.C, emulsifying and shearing.
Step 6: and (3) sweetening agent: 30kg of maltitol was added to hot water 4 times its mass and at a temperature of 75 ℃ for dissolution.
Step 7, preparing materials and fixing volume: and (3) adding the emulsifier solution obtained in the step (5) and the sweetener solution obtained in the step (6) into the walnut slurry obtained in the step (3), then sequentially and slowly adding the maca powder solution, the medlar powder solution and the ginseng powder solution obtained in the step (4) into the walnut slurry, stirring while adding, supplementing the rest water, adjusting the pH value to 9.2, and heating to 75 ℃.
Step 8, homogenizing: and (3) homogenizing the feed liquid in the step (6) twice, wherein the primary homogenizing pressure is 35MPa, the secondary homogenizing pressure is 55MPa, and the homogenizing temperature is 80 ℃.
Step 9, filling: and (4) pouring the homogenized material liquid into a high-temperature-resistant container.
Step 10, sterilization: the temperature was 122 ℃ for 25 minutes.
The protein and unsaturated fatty acid of the finished product are detected, wherein the protein accounts for 1.8 percent, and the unsaturated fatty acid accounts for 5.8 percent.
Example 3
A preparation method of medlar, ginseng and maca walnut milk comprises the following steps:
step 1, alkaline water preparation: sodium tripolyphosphate is added into pure water at 85 ℃ to prepare sodium tripolyphosphate aqueous solution with mass concentration of 0.5 per mill, and the sodium tripolyphosphate aqueous solution is ground into slurry for later use.
Step 2, grinding: 100kg of walnut kernels are weighed firstly for peeling and decoloring, then the peeled walnut kernels are ground into slurry by a three-stage colloid mill, the mass ratio of the walnut kernels to the sodium tripolyphosphate aqueous solution is 1:4, and the solid particle size DV90 in the slurry after grinding into slurry is 850 microns.
Step 3, thinning walnut slurry: the ground pulp is homogenized once under 20MPa, and the particle size DV90 after homogenization is 140 microns.
Step 4, adjusting the pH values of the medlar, the maca and the ginseng: 0.5kg of medlar powder, 0.5kg of maca powder and 10kg of ginseng powder are respectively prepared into 5 mass percent of effective component aqueous solution by hot water at 65 ℃, and then the pH value is respectively adjusted to 7.2 by sodium carbonate.
Step 5, emulsifying a thickening agent: adding adjuvants such as 0.5kg sodium caseinate, 0.5kg sodium stearyl lactate, 2kg monoglyceride, 0.2kg xanthan gum, etc. into hot water with a mass 25 times of the total mass at 65 deg.C, emulsifying and shearing.
Step 6, sweetening agent: 30kg of maltitol was added to hot water 4 times its mass and at a temperature of 75 ℃ for dissolution.
Step 7, preparing materials and fixing volume: and (3) adding the emulsifier solution obtained in the step (5) and the sweetener solution obtained in the step (6) into the walnut slurry obtained in the step (3), then sequentially and slowly adding the maca powder solution, the medlar powder solution and the ginseng powder solution obtained in the step (4) into the walnut slurry, stirring while adding, supplementing the rest water, adjusting the pH value to 9.2, and heating to 75 ℃.
Step 8, homogenizing: and (3) homogenizing the feed liquid in the step (6) twice, wherein the primary homogenizing pressure is 40MPa, the secondary homogenizing pressure is 60MPa, and the homogenizing temperature is 75 ℃.
Step 9, filling: and (4) pouring the homogenized material liquid into a high-temperature-resistant container.
Step 10, sterilization: the temperature was 125 ℃ for 20 minutes.
The protein and unsaturated fatty acid of the finished product are detected, wherein the protein accounts for 1.8 percent, and the unsaturated fatty acid accounts for 5.8 percent.
Example 4
A preparation method of medlar, ginseng and maca walnut milk comprises the following steps:
step 1, alkaline water preparation: sodium tripolyphosphate is added into pure water at 85 ℃ to prepare sodium tripolyphosphate aqueous solution with mass concentration of 0.5 per mill, and the sodium tripolyphosphate aqueous solution is ground into slurry for later use.
Step 2, grinding: 100kg of walnut kernels are weighed firstly for peeling and decoloring, then the peeled walnut kernels are ground into slurry by a three-stage colloid mill, the ratio of the walnut kernels to the sodium tripolyphosphate aqueous solution is 1:4, and the solid particle size DV90 in the slurry after grinding into slurry is 850 microns.
Step 3, thinning walnut slurry: the ground pulp is homogenized once under 20MPa, and the particle size DV90 after homogenization is 140 microns.
Step 4, adjusting the pH values of the medlar, the maca and the ginseng: 0.5kg of medlar powder, 0.5kg of maca powder and 10kg of ginseng powder are respectively prepared into 5 mass percent of effective component aqueous solution by hot water at 65 ℃, and then the pH value is respectively adjusted to 7.2 by sodium carbonate.
Step 5, emulsifying a thickening agent: adding adjuvants such as 0.5kg sodium caseinate, 0.5kg sodium stearyl lactate, 2kg monoglyceride, 0.2kg xanthan gum, etc. into hot water with a mass of 25 times of the total mass at 70 deg.C, emulsifying and shearing.
Step 6, sweetening agent: 30kg of maltitol was added to hot water 4 times its mass and at a temperature of 75 ℃ for dissolution.
Step 7, preparing materials and fixing volume: and (3) adding the emulsifier solution obtained in the step (5) and the sweetener solution obtained in the step (6) into the walnut slurry obtained in the step (3), then sequentially and slowly adding the maca powder solution, the medlar powder solution and the ginseng powder solution obtained in the step (4) into the walnut slurry, stirring while adding, supplementing the rest water, adjusting the pH value to 9.2, and heating to 75 ℃.
Step 8, homogenizing: and (3) homogenizing the feed liquid in the step (6) twice, wherein the primary homogenizing pressure is 40MPa, the secondary homogenizing pressure is 60MPa, and the homogenizing temperature is 75 ℃.
Step 9, filling: and (4) pouring the homogenized material liquid into a high-temperature-resistant container.
Step 10, sterilization: the temperature was 122 ℃ for 25 minutes.
The protein and unsaturated fatty acid of the finished product are detected, wherein the protein accounts for 1.8 percent, and the unsaturated fatty acid accounts for 5.8 percent.
Example 5
A preparation method of medlar, ginseng and maca walnut milk comprises the following steps:
step 1, alkaline water preparation: sodium tripolyphosphate is added into pure water at 85 ℃ to prepare sodium tripolyphosphate aqueous solution with mass concentration of 0.5 per mill, and the sodium tripolyphosphate aqueous solution is ground into slurry for later use.
Step 2, grinding: 100kg of walnut kernels are weighed firstly for peeling and decoloring, then the peeled walnut kernels are ground into slurry by a three-stage colloid mill, the ratio of the walnut kernels to the sodium tripolyphosphate aqueous solution is 1:4, and the solid particle size DV90 in the slurry after grinding into slurry is 850 microns.
Step 3, thinning walnut slurry: the ground pulp is homogenized once under 20MPa, and the particle size DV90 after homogenization is 140 microns.
Step 4, adjusting the pH values of the medlar, the maca and the ginseng: 0.5kg of medlar powder, 0.5kg of maca powder and 10kg of ginseng powder are respectively prepared into an effective component aqueous solution with the mass concentration of 10% by hot water at 65 ℃, and then the pH value is respectively adjusted to 7.2 by sodium carbonate.
Step 5, emulsifying a thickening agent: adding adjuvants such as 0.5kg sodium caseinate, 0.5kg sodium stearyl lactate, 2kg monoglyceride, 0.2kg xanthan gum, etc. into hot water with a mass 25 times of the total mass at 65 deg.C, emulsifying and shearing.
Step 6, sweetening agent: 30kg of maltitol was added to hot water 4 times its mass and at a temperature of 75 ℃ for dissolution.
Step 7, preparing materials and fixing volume: and (3) adding the emulsifier solution obtained in the step (5) and the sweetener solution obtained in the step (6) into the walnut slurry obtained in the step (3), then sequentially and slowly adding the maca powder solution, the medlar powder solution and the ginseng powder solution obtained in the step (4) into the walnut slurry, stirring while adding, supplementing the rest water, adjusting the pH value to 9.2, and heating to 75 ℃.
Step 8, homogenizing: and (3) homogenizing the feed liquid in the step (6) twice, wherein the primary homogenizing pressure is 40MPa, the secondary homogenizing pressure is 60MPa, and the homogenizing temperature is 75 ℃.
Step 9, filling: and (4) pouring the homogenized material liquid into a high-temperature-resistant container.
Step 10, sterilization: the temperature was 122 ℃ for 25 minutes.
The protein and unsaturated fatty acid of the finished product are detected, wherein the protein accounts for 1.8 percent, and the unsaturated fatty acid accounts for 5.8 percent.
Example 6
A preparation method of medlar, ginseng and maca walnut milk comprises the following steps:
step 1, alkaline water preparation: sodium tripolyphosphate is added into pure water at 85 ℃ to prepare sodium tripolyphosphate aqueous solution with mass concentration of 0.5 per mill, and the sodium tripolyphosphate aqueous solution is ground into slurry for later use.
Step 2, grinding: firstly weighing 60kg of walnut kernels for peeling and decoloring, and then grinding the peeled walnut kernels by using a three-stage colloid mill, wherein the mass ratio of the walnut kernels to the sodium tripolyphosphate aqueous solution is 1:5, and the solid particle size DV90 in the ground pulp is 800 microns.
Step 3, thinning walnut slurry: homogenizing the slurry once under 20MPa, wherein the particle diameter DV90 is 120 μm.
Step 4, adjusting the pH values of the medlar, the maca and the ginseng: 0.1kg of medlar powder, 0.1kg of maca powder and 3kg of ginseng powder are respectively prepared into an effective component aqueous solution with the mass concentration of 5% by hot water at 65 ℃, and then the pH value is respectively adjusted to 7.2 by sodium carbonate.
Step 5, emulsifying a thickening agent: 1kg of sodium caseinate, 0.3kg of sodium stearyl lactate, 1kg of monoglyceride, 0.5kg of xanthan gum and other auxiliary materials are added into hot water with the temperature of 65 ℃ and the total mass of the auxiliary materials is 30 times that of the auxiliary materials for emulsification and shearing.
Step 6, sweetening agent: 50kg of maltitol was added to hot water 5 times its mass and at a temperature of 75 ℃ for dissolution.
Step 7, preparing materials and fixing volume: and (3) adding the emulsifier solution obtained in the step (5) and the sweetener solution obtained in the step (6) into the walnut slurry obtained in the step (3), then sequentially and slowly adding the maca powder solution, the medlar powder solution and the ginseng powder solution obtained in the step (4) into the walnut slurry, stirring while adding, supplementing the rest water, adjusting the pH value to 9.2, and heating to 75 ℃.
Step 8, homogenizing: and (3) homogenizing the feed liquid in the step (6) twice, wherein the primary homogenizing pressure is 40MPa, the secondary homogenizing pressure is 60MPa, and the homogenizing temperature is 75 ℃.
Step 9, filling: and (4) pouring the homogenized material liquid into a high-temperature-resistant container.
Step 10, sterilization: the temperature was 122 ℃ for 25 minutes.
The protein and unsaturated fatty acid of the finished product are detected, wherein the protein accounts for 1.0 percent, and the unsaturated fatty acid accounts for 3.2 percent.
Example 7
A preparation method of medlar, ginseng and maca walnut milk comprises the following steps:
step 1, alkaline water preparation: sodium tripolyphosphate is added into pure water at 85 ℃ to prepare sodium tripolyphosphate aqueous solution with mass concentration of 0.5 per mill, and the sodium tripolyphosphate aqueous solution is ground into slurry for later use.
Step 2, grinding: weighing 80kg of walnut kernels, peeling and decoloring, and then grinding the peeled walnut kernels by using a three-stage colloid mill, wherein the ratio of the walnut kernels to the sodium tripolyphosphate aqueous solution is 1:4, and the solid particle size DV90 in the ground pulp is 850 micrometers.
Step 3, thinning walnut slurry: the ground pulp is homogenized once under 20MPa, and the particle size DV90 after homogenization is 140 microns.
Step 4, adjusting the pH values of the medlar, the maca and the ginseng: 0.3kg of medlar powder, 0.3kg of maca powder and 8kg of ginseng powder are respectively prepared into an effective component aqueous solution with the mass concentration of 8% by hot water at 65 ℃, and then the pH value is respectively adjusted to 7.2 by sodium carbonate.
Step 5, emulsifying a thickening agent: 2kg of sodium caseinate, 0.5kg of sodium stearoyl lactylate, 2kg of monoglyceride, 0.3kg of xanthan gum and other auxiliary materials are added into hot water with the total mass being 25 times of the total mass and the temperature of 65 ℃ for emulsification and shearing.
Step 6, sweetening agent: 40kg of maltitol was added to hot water 4 times its mass and at a temperature of 75 ℃ for dissolution.
Step 7, preparing materials and fixing volume: and (3) adding the emulsifier solution obtained in the step (5) and the sweetener solution obtained in the step (6) into the walnut slurry obtained in the step (3), then sequentially and slowly adding the maca powder solution, the medlar powder solution and the ginseng powder solution obtained in the step (4) into the walnut slurry, stirring while adding, supplementing the rest water, adjusting the pH value to 9.2, and heating to 75 ℃.
Step 8, homogenizing: and (3) homogenizing the feed liquid in the step (6) twice, wherein the primary homogenizing pressure is 40MPa, the secondary homogenizing pressure is 60MPa, and the homogenizing temperature is 75 ℃.
Step 9, filling: and (4) pouring the homogenized material liquid into a high-temperature-resistant container.
Step 10, sterilization: the temperature was 122 ℃ for 25 minutes.
The protein and unsaturated fatty acid of the finished product are detected, wherein the protein accounts for 1.4 percent, and the unsaturated fatty acid accounts for 4.6 percent.
Example 8
A preparation method of medlar, ginseng and maca walnut milk comprises the following steps:
step 1, alkaline water preparation: sodium tripolyphosphate is added into pure water at 85 ℃ to prepare sodium tripolyphosphate aqueous solution with mass concentration of 0.5 per mill, and the sodium tripolyphosphate aqueous solution is ground into slurry for later use.
Step 2, grinding: 120kg of walnut kernels are weighed firstly for peeling and decoloring, then the peeled walnut kernels are ground into slurry by a three-stage colloid mill, the mass ratio of the walnut kernels to the sodium tripolyphosphate aqueous solution is 1:3, and the solid particle size DV90 in the slurry after grinding into 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, adjusting the pH values of the medlar, the maca and the ginseng: 0.5kg of medlar powder, 0.5kg of maca powder and 12kg of ginseng powder are respectively prepared into an effective component aqueous solution with the mass concentration of 10% by hot water at 65 ℃, and then the pH value is respectively adjusted to 7.5 by sodium carbonate.
Step 5, emulsifying a thickening agent: 4.5kg of sodium caseinate, 0.8kg of sodium stearyl lactate, 2.5kg of monoglyceride, 0.1kg of xanthan gum and other auxiliary materials are added into hot water with the temperature of 65 ℃ and the total mass of the auxiliary materials is 20 times of that of the auxiliary materials for emulsification and shearing.
Step 6, sweetening agent: 40kg of maltitol was added to hot water 3 times its mass and at a temperature of 75 ℃ for dissolution.
Step 7, preparing materials and fixing volume: and (3) adding the emulsifier solution obtained in the step (5) and the sweetener solution obtained in the step (6) into the walnut slurry obtained in the step (3), then sequentially and slowly adding the maca powder solution, the medlar powder solution and the ginseng powder solution obtained in the step (4) into the walnut slurry, stirring while adding, supplementing the rest water, adjusting the pH value to 9.2, and heating to 75 ℃.
Step 8, homogenizing: and (3) homogenizing the feed liquid in the step (6) twice, wherein the primary homogenizing pressure is 40MPa, the secondary homogenizing pressure is 60MPa, and the homogenizing temperature is 75 ℃.
Step 9, filling: and (4) pouring the homogenized material liquid into a high-temperature-resistant container.
Step 10, sterilization: the temperature was 122 ℃ for 25 minutes.
The protein and unsaturated fatty acid of the finished product are detected, wherein the protein accounts for 2.0 percent, and the unsaturated fatty acid accounts for 7.0 percent.
Comparative example 1
The comparative example differs from example 1 in that the maca solution, the wolfberry solution and the ginseng solution are slowly added to the walnut slurry at the same time in step 4, and the rest is the same as example 1.
Comparative example 2
This comparative example differs from example 1 in that there is no sodium caseinate, sodium stearoyl lactylate in step 5.
Comparative example 3
This comparative example differs from comparative example 1 in that there is no sodium caseinate, sodium stearoyl lactylate in step 5.
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 overall stability index which is obviously less than 2.0, and the product system is stable and corresponds to the result of standing for one year at normal temperature.
Test example 2 sensory evaluation
And selecting 30 professional plant protein beverage evaluation personnel who screen, evaluate and culture layer by layer to evaluate the products of the examples and the comparative examples by adopting the sensory evaluation scoring standard of the following table 2, and calculating an average value to obtain the evaluation result shown in the table 3.
TABLE 2 sensory evaluation Scoring standards
TABLE 3
| Group of | Sensory evaluation value |
| Example 1 | 9.5 |
| Example 2 | 8.8 |
| Example 3 | 8.5 |
| Example 4 | 9.5 |
| Example 5 | 9.5 |
| Example 6 | 9.0 |
| Example 7 | 9.6 |
| Example 8 | 9.2 |
| Comparative example 1 | 6.2 |
| Comparative example 2 | 4.5 |
| Comparative example 3 | 3.8 |
As can be seen from table 3 above: the medlar, ginseng and maca walnut milk prepared in the examples 1 to 8 is pure and uniform in color and luster, harmonious in fragrance, full in flavor, mellow and smooth in taste, and more than 8 points in sensory evaluation score, and compared with the medlar, ginseng and maca walnut milk prepared in the comparative examples 1 to 3, the medlar, ginseng and maca walnut milk is slightly flawed in color, fragrance, taste and the like, and the sensory evaluation score is lower than 8 points. The medlar, ginseng and maca walnut milk prepared in the comparative example 1 has insufficient mouthfeel and fineness. The medlar, ginseng and maca walnut prepared in the comparative example 2 has flat and light frankincense, rough mouthfeel and obvious granular feeling. The medlar, ginseng and maca walnut milk prepared in the comparative example 3 is locally uneven in color and luster, free of fragrance, rough in taste and obvious in granular sensation.
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 therefrom are within the scope of the invention.
Claims (10)
1. A preparation method of medlar, ginseng and maca walnut milk is characterized by comprising the following steps:
raw material acquisition: obtaining walnut slurry, medlar powder slurry, ginseng powder slurry, maca powder slurry, auxiliary material slurry and water; the content of the walnut kernel in the walnut slurry is 60 per mill to 120 per mill of the total raw material weight, and the grain diameter DV90 of the walnut slurry is less than or equal to 150 mu m; the pH values of the medlar powder serous fluid, the ginseng powder serous fluid and the maca powder serous fluid are 7.0-7.5; the auxiliary material slurry comprises an emulsifying thickener slurry, and the emulsifying thickener slurry comprises an ionic emulsifier, a non-ionic emulsifier and a thickener;
configuration: mixing the walnut slurry and the auxiliary material slurry, sequentially adding the maca powder slurry, the medlar powder slurry and the ginseng powder slurry under the stirring condition, finally supplementing the rest water, and adjusting the pH value to 9.0-9.5;
and finally homogenizing and sterilizing to obtain a finished product.
2. The method for preparing the medlar powder serous fluid, the ginseng powder serous fluid and the maca powder serous fluid is prepared by the following steps: mixing fructus Lycii powder, Ginseng radix powder or Lepidium Meyenii Walp powder with water to obtain effective component water solution, and adjusting pH to 7.0-7.5;
and/or the preparation process of the emulsified thickener slurry comprises the following steps: emulsifying and shearing the ionic emulsifier, the nonionic emulsifier and the thickening agent with water which is 20-30 times of the total weight of the ionic emulsifier, the nonionic emulsifier and the thickening agent;
preferably, in the preparation of the emulsion thickener slurry, the water temperature is 60 ℃ to 70 ℃;
preferably, the ionic emulsifier comprises sodium caseinate or/and sodium stearoyl lactylate, the non-ionic emulsifier comprises monoglyceride, and the thickener comprises xanthan gum.
3. The preparation method according to claim 2, wherein the pH of the functional component aqueous solution is adjusted by sodium carbonate, the temperature of water used in the preparation process of the functional component aqueous solution is 60-70 ℃, and the mass concentration of the functional component in the functional component aqueous solution is 5-10%.
4. The method of any one of claims 1-3, wherein the adjunct slurry further comprises a sweetener slurry;
the preparation process of the sweetener slurry comprises the following steps: adding sweetener into 3-5 times of water to dissolve.
5. The method according to claim 4, wherein the water temperature in the preparation of the sweetener slurry is 70 ℃ to 80 ℃.
6. The preparation method according to any one of claims 1 to 5, wherein the preparation process of the walnut slurry is as follows: peeling and decolorizing walnut kernels, mixing with alkaline water, and pulping, wherein the mass ratio of the walnut kernels to the alkaline water is 1 (3-5), and the grain diameter DV90 of the pulp after pulping is less than or equal to 900 μm; refining the pulp after grinding to obtain walnut pulp with the grain diameter DV90 being less than or equal to 150 mu m.
7. The preparation method according to claim 6, wherein the alkaline water is an aqueous solution of sodium tripolyphosphate, preferably, the sodium tripolyphosphate added into the walnut milk is 0.05-0.5 per mill of the total raw materials by weight.
8. The method according to any one of claims 1 to 7, wherein the number of homogenization is two, wherein the pressure for the first time is 35 to 40MPa, the pressure for the second time is 55 to 60MPa, and the temperature during homogenization is 75 to 80 ℃.
9. The method according to any one of claims 1 to 8, wherein the temperature of the sterilization is 121 ℃ to 125 ℃ for 20min to 30 min.
10. The utility model provides a matrimony vine, ginseng, agate coffee walnut milk which characterized in that to the quality thousandth, the raw materials includes:
walnut kernel: 60-120 per mill, medlar powder: 0.1-2.5 per mill, maca powder: 0.1-2.5 per mill, ginseng powder: 0.1-15%, sweetener: 20-70 per mill, sodium tripolyphosphate: 0.05-0.5%, sodium carbonate: 0.3-1.2 per mill, salt: 0.1-0.5%, glycerin monostearate: 1-3%, sodium caseinate: 0.5-5%, sodium stearyl lactate: 0.2-1%, xanthan gum: 0.1-0.5 per mill, and the balance of water.
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