CN1374042A - Walnut beverage and its production process - Google Patents
Walnut beverage and its production process Download PDFInfo
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- CN1374042A CN1374042A CN 02111123 CN02111123A CN1374042A CN 1374042 A CN1374042 A CN 1374042A CN 02111123 CN02111123 CN 02111123 CN 02111123 A CN02111123 A CN 02111123A CN 1374042 A CN1374042 A CN 1374042A
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- walnut
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- walnut kernel
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Abstract
The walnut beverage has the ingredients including walnut kernel, emulsifying stabilizer, antioxidant, sweetener, aromatic and preservative. The production process is also disclosed. The beverage is one kind of fragrant white green beverage without chemical additive.
Description
Technical field
The invention belongs to the functional drink technical field, be specifically related to a kind of walnut beverage and production technology thereof.
Background technology
Walnut is one of the world's four big dry fruits; Its output is except that the U.S., and is first-elected Chinese.The production of China's walnut spreads all over 22 provinces, as Shanxi, Xinjiang and other places; Yield and quality all belongs to superior.Walnut is the traditional industrial crops of China, not only has very high nutritive value, and is the important source material of medicines and health protection.According to scientific analysis, protein content is about 15% in the walnut, wherein comprises the lysines that in a large number people's intelligence development had material impact; Fat content 63% except that to the very useful phosphatide of cerebral nerve metabolism, also has abundant unrighted acid, they can reduce the absorption of human body intestinal canal to cholesterol, purify the blood, remove the saturated fatty acid that the body inner product is saved, prevent and treat cardiovascular and cerebrovascular disease effectively.In addition, walnut also comprises multivitamin and the indispensable trace element of human body, and they enhance metabolism, have antifatigue, the anti-ageing effect of waiting for a long time.
For these reasons, walnut is developed to various health products or drink and obviously has very big social benefit and economic benefit.At present, make various health products, particularly walnut beverage, the phenomenon of oxidative rancidity and layering and precipitating often occurs, therefore an anti-corrosive fresh-keeping arranged all, prevent the problem that oxidizing brown stain becomes sour with walnut.Use traditional chemical preservative and obviously do not meet the requirement of current natural, pollution-free food, this problem just to be solved by this invention.
Summary of the invention
The objective of the invention is to propose a kind of novel walnut beverage and production technology thereof with many characteristics such as quality are pure, mouthfeel is pure and fresh, health-care effect is good, overcome in the past common oxidative rancidity and layering and precipitating phenomenon in the like product, select for the consumer provides how better beverage products.
The walnut beverage that the present invention proposes is a primary raw material with the walnut kernel, is aided with antioxidant, sweetener, emulsion stabilizer, fumet and anticorrisive agent etc., and its concrete component is as follows:
(1) antioxidant is the combination of at least a in vitamin C, cysteine hydrochloride, citric acid, the sodium isoascorbate or some kinds;
(2) emulsion stabilizer is the combination of at least a in carboxymethyl cellulose, sucrose ester, sapn, mono-stearin, phosphatide, xanthans, the mosanom or some kinds;
(3) sweetener is the combination of at least a in sucrose, honey element, stevioside, the FOS or some kinds;
(4) fumet is an essence;
(5) anticorrisive agent is at least a in lysozyme compound formulation and the antibacterial peptide.Wherein, the lysozyme compound formulation is a kind of biology enzyme, is specially the compound of glycosidase, peptase and three kinds of compositions of lysozyme.Compound proportion is glycosidase 1-30%, peptase 1-30%, and all the other are lysozyme; Antibacterial peptide can adopt lacticin and nucleoprotamine.
Among the present invention, the reasonable weight proportion of the each component of use is as follows:
Semen Juglandis: 4--15%
Antioxidant:
Vitamin C 0.02-0.04%
Cysteine hydrochloride 0--0.02%
Citric acid 0--0.02%
Sodium isoascorbate 0--0.04%
Emulsion stabilizer:
Sucrose ester 0--0.2%
Sapn 0--0.3%
Mono-stearin 0--0.2%
Phosphatidase 10--0.2%
Xanthans 0--0.1%
Carboxymethyl cellulose 0.1-0.2%
Sodium alginate 0--0.4%
Sweetener:
Sucrose 1--2%
Honey element 0--0.08%
FOS 1--2%
Stevioside 0.05-0.1%
Fumet:
Essence 0--0.04%
Anticorrisive agent:
Lacticin 0--0.05%
Nucleoprotamine 0--0.05%
All the other are water for lysozyme compound formulation 0--0.1%.
The walnut beverage color and luster that the present invention proposes is even, outward appearance is pure white, has the pure and fresh fragrance of walnut kernel.No layering, no obvious sediment, allowing has a small amount of condensation product to separate out in the storage life.The anticorrosion and bactericidal agent that uses among the present invention is biology enzyme and the antibacterial peptide that uses through FAO/WHO approval, meets requirement natural, pollution-free food, is a kind of desirable new beverage.
Every physical and chemical index of this kind walnut beverage is:
Total solid (g/100ml) (20 ℃ of refractometries) 〉=5%
Protein 〉=0.7%
Unrighted acid 〉=2.5%
pH～7±1
Total reducing sugar～0-2%
Every Biological indicators of this kind walnut beverage are:
Total number of bacteria≤100/ml
Coliform≤3/ml
Pathogenic bacteria must not detect
The present invention also proposes the production technology of this kind walnut beverage, and concrete steps are as follows:
(1) preliminary treatment;
(2) slurry preparation;
(3) batching;
(4) emulsification.
Wherein, the preliminary treatment of step () comprise to walnut kernel pick up the choosing and the peeling.
Pick up choosing: select the fresh walnut kernel that particle is big and full, look shallow skin is thin, reject shrivelled casting skin peach kernel, forbid
Sneak into walnut shell particle;
The peeling: can adopt common technology, also can adopt following technology, with walnut kernel join 50 ℃-
In 100 ℃ the aqueous slkali, alkaline concentration is 1%-10%, and consumption is 1-5 a times of Semen Juglandis;
Under constantly stirring, kept 1-20 minute, and discharge waste liquid then immediately, and fast water washed repeatedly
Walnut kernel is removed fully until Cortex walnut.Drain, use the water for beverages rinsing, be equipped with the usefulness of defibrination.
The slurry preparation of step (two) comprises defibrination, mashing off, filtration, is specially:
Defibrination: press walnut kernel weight, add 1-5 and doubly measure drinking water, the walnut kernel of removing the peel is carried out fine grinding, with
The Shi Tianjia antioxidant.Requiring the slurry granularity is the 4-7 micron, pumps in the soybean milk boiling tank then;
Mashing off: slurry is heated to 70 ℃-100 ℃, and kept 10-20 minute;
Filter: the feed liquid behind the mashing off pumps into filter and filters (filter membrane is the 60-90 order), and filtrate is gone into the Normal juice storage
Deposit jar;
The batching of step (three): in molten sugar bowl,, pump in the material-compound tank after filtering with the sweetener heating for dissolving;
Pump in the material-compound tank after in other containers, emulsion stabilizer being soaked swelling fully with water for beverages; The Normal juice storage
Deposit a jar interior slurry and send into material-compound tank, three kinds of liquid material measure mixing in jar, stir;
Step (four) later stage proterties is handled and is comprised gel, homogeneous and the degassing, is specially:
Gel: with the above-mentioned liquid material that mixes, fumet and anticorrisive agent pumping colloid mill circulation gel;
Homogeneous: the liquid material after the gel is sent into high pressure homogeneous pump, carry out homogeneous, be generally the homogeneous secondary, pressure is
30-45MPa, temperature is 68 ℃-72 ℃;
The degassing: the liquid material behind the homogeneous is carried out vacuum outgas.
In the above-mentioned production technology, the consumption of walnut kernel, emulsion stabilizer, antioxidant, sweetener, fumet and anticorrisive agent (weight) proportioning as previously mentioned.
For health and safety, and make market product, also should be to above-mentioned finished product through sterilization, canned processing, concrete steps are as follows:
Sterilization for the first time: the liquid material after the degassing is pumped into and carries out sterilization treatment in the tubular type sterilizer, and temperature is 90-100 ℃, and the time is 10-30 second, pumps in the aseptic holding vessel again;
Canned: the liquid material in the aseptic holding vessel is pumped into can packing machine carry out automatic hot canning, temperature is not less than 80 ℃;
Sterilize for the second time: the finished product after the canned capping is sent into carried out the sterilization second time in the autoclave, condition is 115-128 ℃, and the time is 12-20 minute.Need after the sterilization to ventilate rapidly and be cooled to below 50 ℃;
Check: the finished product behind the two-stage sterilization is carried out quality inspection.All have following situation person to reject:
(1) seal not tight;
(2) flat tin, the crack is arranged;
(3) listen outer surface contaminated.
The specific embodiment
Further describe the present invention by the following examples.
Embodiment 1, be No. 1 prescription, select fresh, the big full walnut kernel of grain, percentage by weight is a walnut kernel 5%, other auxiliary material is a vitamin C 0.02%, cysteine hydrochloride 0.02%, xanthans 0.05%, carboxymethyl cellulose 0.2%, sucrose 1%, stevioside 0.1%, lysozyme compound formulation 0.05%, all the other are water.
Embodiment 2, are No. 2 prescriptions, walnut kernel 7%, vitamin C 0.03%, citric acid 0.01%, single glycosides fat 0.1%, phosphatidase 10 .1%, xanthans 0.04%, carboxymethyl cellulose 0.1%, honey element 0.06%, stevioside 0.07%, essence 0.01%, lysozyme compound formulation 0.05%, lacticin 0.01%, nucleoprotamine 0.01%, all the other are water.
Embodiment 3, are No. 3 prescriptions, walnut kernel 6%, vitamin C 0.015%, cysteine hydrochloride 0.02%, citric acid 0.01%, sucrose ester 8-11 0.1%, sorbester p18-80 0.1%, xanthans 0.04%, carboxymethyl cellulose 0.1%, sucrose 1%, honey element 0.02%, FOS 1%, essence lacticin 0.04%, nucleoprotamine 0.04%, all the other are water.
Three kinds of different Example formulations are through the above-mentioned technologies of the present invention: select, remove the peel → defibrination, mashing off, filtration → batching → gel, homogeneous, the degassing, the walnut beverage of making all has outward appearance and mouthfeel preferably, meeting the requirement of every physical and chemical index and Biological indicators, is qualified walnut beverage product.
Claims (4)
1. a walnut beverage is a primary raw material with the walnut kernel, is aided with antioxidant, sweetener, emulsion stabilizer, fumet and anticorrisive agent, it is characterized in that concrete component is as follows:
(1) oxidant is the combination of at least a in vitamin C, cysteine hydrochloride, citric acid, the sodium isoascorbate or some kinds;
(2) emulsion stabilizer is the combination of at least a in carboxymethyl cellulose, sucrose ester, sapn, mono-stearin, phosphatide, xanthans, the mosanom or some kinds;
(3) sweetener is the combination of at least a in sucrose, honey element, stevioside, the FOS or some kinds;
(4) fumet is an essence;
(5) anticorrisive agent is at least a in antibacterial peptide and the lysozyme compound formulation, and wherein, the lysozyme compound formulation is the compound of glycosidase, peptase and three kinds of compositions of lysozyme.Compound proportion is glycosidase 1-30%, peptase 1-30%, and all the other are lysozyme; Antibacterial peptide can adopt lacticin and nucleoprotamine.
2. walnut beverage according to claim 1 is characterized in that the weight proportion of each component is as follows:
Semen Juglandis: 4-15%
Antioxidant:
Vitamin C 0.02-0.04%
Cysteine hydrochloride 0-0.02%
Citric acid 0-0.02%
Sodium isoascorbate 0-0.04%
Emulsion stabilizer:
Sucrose ester 0-0.2%
Sapn 0-0.3%
Mono-stearin 0-0.2%
Phosphatidase 10-0.2%
Xanthans 0-0.1%
Carboxymethyl cellulose 0.1-0.2%
Sodium alginate 0-0.4%
Sweetener:
Sucrose 1-2%
Honey element 0-0.08%
FOS 1-2%
Stevioside 0.05-0.1%
Fumet:
Essence 0-0.04%
Anticorrisive agent:
Lysozyme compound formulation 0-0.1%
Lacticin 0-0.05%
All the other are water for nucleoprotamine.
3. a walnut beverage production technology as claimed in claim 1 the steps include:
(1) preliminary treatment;
(2) slurry preparation;
(3) batching;
(4) emulsification;
It is characterized in that:
The preliminary treatment of step () comprises to be selected and peeling picking up of walnut kernel.
The slurry preparation of step (two) comprises defibrination, mashing off, filtration, is specially:
Defibrination: press walnut kernel weight, add 1-5 and doubly measure drinking water, the walnut kernel of removing the peel is carried out fine grinding, add anti-simultaneously
Oxidant.Requiring the slurry granularity is the 4-7 micron, pumps in the soybean milk boiling tank then;
Mashing off: slurry is heated to 70 ℃-100 ℃, and kept 10-20 minute;
Filter: the feed liquid behind the mashing off pumps into filter and filters, and filtrate is gone into the Normal juice holding vessel;
The batching of step (three): in molten sugar bowl,, pump in the material-compound tank after filtering with the sweetener heating for dissolving; In other appearances
Pump in the material-compound tank after emulsion stabilizer being soaked swelling fully with water for beverages in the device; Slurry in the Normal juice holding vessel is sent into
Material-compound tank, three kinds of liquid material measure mixing in jar, stir;
Step (four) emulsification comprises gel, homogeneous and the degassing, is specially:
Gel: with the above-mentioned liquid material that mixes, fumet and anticorrisive agent pumping colloid mill circulation gel;
Homogeneous: the liquid material after the gel is sent into high pressure homogeneous pump, carry out homogeneous, be generally the homogeneous secondary, pressure is 30-
45MPa, temperature is 68 ℃-72 ℃;
The degassing: the liquid material behind the homogeneous is carried out vacuum outgas.
4. walnut beverage production technology according to claim 1 is characterized in that following method is adopted in the peeling of walnut kernel: walnut kernel is joined in 50 ℃-100 ℃ the aqueous slkali, alkaline concentration is 1%-10%, consumption be Semen Juglandis 1-5 doubly; Under constantly stirring, kept 1-20 minute, and discharged waste liquid then immediately, and fast water washes walnut kernel repeatedly, remove fully until Cortex walnut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02111123 CN1374042A (en) | 2002-03-21 | 2002-03-21 | Walnut beverage and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02111123 CN1374042A (en) | 2002-03-21 | 2002-03-21 | Walnut beverage and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1374042A true CN1374042A (en) | 2002-10-16 |
Family
ID=4741409
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02111123 Pending CN1374042A (en) | 2002-03-21 | 2002-03-21 | Walnut beverage and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1374042A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233945B (en) * | 2008-03-03 | 2012-10-31 | 侯俊良 | Method for preparing walnut milk |
| CN103719291A (en) * | 2013-12-27 | 2014-04-16 | 胡本奎 | Manufacturing method of walnut-peanut healthy beverage |
| CN104186666A (en) * | 2014-07-17 | 2014-12-10 | 陈金才 | Walnut flavored lactic acid beverage |
| CN104304499A (en) * | 2014-10-31 | 2015-01-28 | 河南丰之源生物科技有限公司 | Hawthorn and walnut milk and preparation method thereof |
| CN104473270A (en) * | 2014-11-27 | 2015-04-01 | 宜昌秭源食品有限公司 | Preparation method of walnut slurry and walnut slurry prepared thereby |
| CN110122582A (en) * | 2019-06-12 | 2019-08-16 | 安徽希哆鲜核饮品股份有限公司 | Intelligence development cerebrum tonifying walnut drink and its production technology |
| CN110495498A (en) * | 2019-07-26 | 2019-11-26 | 江苏大学 | A kind of fish protein raw walnut pulp and preparation method thereof |
| CN110623076A (en) * | 2019-10-17 | 2019-12-31 | 湖北文理学院 | Instant walnut food containing rose essential oil and preparation method thereof |
| CN115281249A (en) * | 2021-05-28 | 2022-11-04 | 王建波 | Almond powder electuary and preparation method thereof |
-
2002
- 2002-03-21 CN CN 02111123 patent/CN1374042A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233945B (en) * | 2008-03-03 | 2012-10-31 | 侯俊良 | Method for preparing walnut milk |
| CN103719291A (en) * | 2013-12-27 | 2014-04-16 | 胡本奎 | Manufacturing method of walnut-peanut healthy beverage |
| CN104186666A (en) * | 2014-07-17 | 2014-12-10 | 陈金才 | Walnut flavored lactic acid beverage |
| CN104304499A (en) * | 2014-10-31 | 2015-01-28 | 河南丰之源生物科技有限公司 | Hawthorn and walnut milk and preparation method thereof |
| CN104473270A (en) * | 2014-11-27 | 2015-04-01 | 宜昌秭源食品有限公司 | Preparation method of walnut slurry and walnut slurry prepared thereby |
| CN110122582A (en) * | 2019-06-12 | 2019-08-16 | 安徽希哆鲜核饮品股份有限公司 | Intelligence development cerebrum tonifying walnut drink and its production technology |
| CN110495498A (en) * | 2019-07-26 | 2019-11-26 | 江苏大学 | A kind of fish protein raw walnut pulp and preparation method thereof |
| CN110623076A (en) * | 2019-10-17 | 2019-12-31 | 湖北文理学院 | Instant walnut food containing rose essential oil and preparation method thereof |
| CN115281249A (en) * | 2021-05-28 | 2022-11-04 | 王建波 | Almond powder electuary and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |