CN1285289C - Hazel syrup and its preparing method - Google Patents

Abstract

The present invention provides hazel syrup and a preparation method thereof. The hazel syrup contains hazel nut, edible sugar, food emulsion, food stabilizing agent and water and the preparation method of the hazel syrup comprises sorting, removing internal films, deactivating enzymes, soaking, emulsifying by high-shearing, preparing, homogenizing, deaerating, filling, sterilizing, etc. The hazel syrup of the present invention is a natural beverage prepared by mixing wild hazel nuts as major raw materials with water and has the advantages of hazel fragrance, rich nutrition, medicinal value, unique flavor, nourishing health-care effect and suitability for both the young and the old.

Description

Hazel nut juice and preparation method thereof

Technical field

The present invention relates to a kind of natural plant protein beverage and production method thereof, especially relate to a kind of natural hazel nut juice and preparation method thereof.

Background technology

Fibert belongs to the nut of Betulaceae shrub hazel, and the Changbaishan area reserves are bigger in China.The hazelnut kernel nutritional labeling is abundant, contain 55～62% fat (its fattiness is made up of unrighted acid), 17～19% protein, and be rich in nutritional labelings such as mineral matters such as calcium, phosphorus, iron, potassium and vitamin A, B1, B2, nicotinic acid, also contain needed by human body 8 seed amino acids.Fibert has certain medical value, puts down in writing according to " Kaibao Bencao ": the hazelnut flavor is sweet, and property is flat, and is nontoxic.The function that have in the accent, whet the appetite, makes eye bright.The weakness due to chronic disease food is few, the people that power is weary, and often eating hazelnut has the effect of getting well.Compendium of Material Medica also has full and accurate narrating to the form of hazel, the function of filbert.The often edible effect that eyesight improving and brain strengthening, health care are arranged.The American Studies personnel have found comprising in the fibert anticancer chemical composition taxol, and it is to enliven composition in the taxol, and this medicine can be treated oophoroma and breast cancer and other cancer.The kernel of fibert based on directly edible, only has some simple deep processing pot foods at present, fries fibert, opening fibert etc. as iron pan.Through preliminary search, still find no the document record that wild fibert is developed to vegetable protein beverage.

Summary of the invention

The purpose of this invention is to provide hazel nut juice of a kind of pollution-free, pure natural, high nutrition and preparation method thereof.Hazel nut juice has that mouthfeel is good, the characteristics of native protein content height, stay in grade, and the raw material availability height.

Its primary raw material of hazel nut juice of the present invention and percentage by weight are:

Hazelnut kernel 3～10

Sugar 3～8

Food emulsifying agent 0.03～0.20

Food stabilizer 0.03～0.10

Water to 100.

In the such scheme, described food emulsifying agent adopts compound emulsifying agent; Separate out to avoid grease.

In the such scheme, described food stabilizer adopts compound stabilizer; Precipitate to reduce, and do not feel to eke out a living.

The preparation method of hazel nut juice of the present invention may further comprise the steps:

A. select materials;

B. take off inner membrance;

C. enzyme goes out;

D. soak;

E. defibrination;

F. high-shear emulsifying; Add simultaneously and soak food emulsifying agent and the food stabilizer emulsification of sending out together;

G. allotment; The solution of sugar after dissolving, filtration is added allotment together simultaneously;

H. homogeneous;

I. the degassing;

J. can; Built-up tin through clean, after the control jar with above-mentioned mixed liquor can wherein;

K. sterilization.

Hazel nut juice of the present invention and preparation method thereof has the following advantages compared with prior art:

1, hazel nut juice is to be the pure natural beverage that primary raw material and water formulated form with the wild semen coryli heterophyllae.Beverage is creamy white, and has the fragrant of fibert, is a kind of not only nutritious but also the beverage of medical value is arranged.Nutritious, unique flavor, tonic, all-ages.

2, adopt modern advanced to solve the problem that hazelnut kernel takes off inner membrance.

3, adopt advanced emulsifying technology, under the prerequisite that does not remove slag, solved the problems such as oil slick, precipitation and layering of hazel nut juice.Keep the rational dietary fiber of fibert, improved raw material availability and nutrition balance.

4, adopt rational process for sterilizing, under the situation of not putting anticorrisive agent, improved the shelf-life of hazel nut juice.

Description of drawings

Fig. 1 is the technological process of production figure of hazel nut juice.

The specific embodiment

Below in conjunction with drawings and Examples, further specify invention.

Embodiment 1

Hazel nut juice of the present invention is (the following raw materials by weight metering) of processing as follows:

A. select materials; The strict selected wild semen coryli heterophyllae 3% that goes mouldy when the maturation of producing per year, full, no worm, nothing is raw material.

B. take off inner membrance; It is 2% NaOH solution that hazelnut kernel is put into concentration, soaks 1 minute cooling decortication rapidly under 90 ℃ of conditions.

C. enzyme goes out;

D. soak; Water temperature is 40～50 ℃, soaks 4～6 hours.

E. defibrination; At this moment, solid-to-liquid ratio is 1: 8, and water temperature is 65 ℃.

F. high-shear emulsifying; Adopt the high-shear emulsifying system, add simultaneously and soak compound emulsifying agent 0.05% and compound stabilizer 0.03% emulsification of sending out together; Albumen, fat and auxiliary material etc. in the hazelnut kernel are dispersed in the water, help preventing fat floating and protein precipitation.

G. allotment; Adding the solution of 5% sugar after dissolving, filtration simultaneously allocates together.

H. homogeneous; Homogenizer is that 25～30Mpa, temperature are under 60～65 ℃ of conditions at pressure, twice of homogeneous.

I. the degassing;

J. can; Built-up tin through clean, after the control jar with above-mentioned mixed liquor can wherein.

K. sterilization; 5～15min/121 ℃ of high temperature sterilization, 5min back-pressure cooling then is quickly cooled to room temperature.Then, inspection is played in insulation, produces hazel nut juice of the present invention.

Embodiment 2

The prescription and the processing method of hazel nut juice are substantially the same manner as Example 1, different is, the consumption of wild semen coryli heterophyllae is 10%, sugar is selected sucrose for use, consumption is 3%, and the compound emulsifying agent consumption is 0.20%, and the compound stabilizer consumption is 0.10%, in described step g. during allotment, also can add other nutriment.

Embodiment 3

The prescription and the processing method of hazel nut juice are substantially the same manner as Example 2, and different is, the consumption of wild semen coryli heterophyllae is 5%, and sugar is selected granulated sugar for use, and consumption is 8%, and the hydromining demineralized water adds 0.05% sodium pyrophosphate; Can prevent the generation of saltouing like this.

The pH value of the hazel nut juice of Sheng Chaning is between 6～9 as stated above.Accord with Q B/T 2132-95 vegetable protein beverage standard, GB 16322-1996 vegetable protein beverage sanitary standard.

Claims (1)

1, a kind of preparation method of hazel nut juice is characterized in that, it may further comprise the steps:

A. select materials; Its primary raw material and percentage by weight are:

Hazelnut kernel 3～10

Sugar 3～8

Food emulsifying agent 0.03～0.20

Food stabilizer 0.03～0.10

Water to 100;

B. take off inner membrance; It is 2% NaOH solution that hazelnut kernel is put into concentration, soaks 1 minute cooling decortication rapidly under 90 ℃ of conditions;

C. enzyme goes out;

D. soak; Water temperature is 40～50 ℃, soaks 4～6 hours;

E. defibrination; Solid-to-liquid ratio is 1: 8, and water temperature is 65 ℃;

F. high-shear emulsifying; Add simultaneously and soak food emulsifying agent and the food stabilizer emulsification of sending out together;

G. allotment; The solution of sugar after dissolving, filtration is added allotment together simultaneously;

H. homogeneous; At pressure is 25～30MPa, and temperature is under 60～65 ℃ of conditions, twice of homogeneous;

I. the degassing;

J. can; Built-up tin through clean, after the control jar with above-mentioned mixed liquor can wherein;

K. sterilization; 5～15min/121 ℃ of high temperature sterilization, 5min back-pressure cooling then is quickly cooled to room temperature.