CN1709162A - Fat-free hazelnut beverage and its processing method - Google Patents

Fat-free hazelnut beverage and its processing method Download PDF

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Publication number
CN1709162A
CN1709162A CNA2004100482890A CN200410048289A CN1709162A CN 1709162 A CN1709162 A CN 1709162A CN A2004100482890 A CNA2004100482890 A CN A2004100482890A CN 200410048289 A CN200410048289 A CN 200410048289A CN 1709162 A CN1709162 A CN 1709162A
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China
Prior art keywords
hazel
degreasing
kernel
defatted
oil
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Pending
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CNA2004100482890A
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Chinese (zh)
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刘鹏
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Individual
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Individual
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Priority to CNA2004100482890A priority Critical patent/CN1709162A/en
Priority to PCT/CN2005/000855 priority patent/WO2005122797A1/en
Publication of CN1709162A publication Critical patent/CN1709162A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present invention relates to a defatted hazelnut beverage and its preparation process. Its raw material composition includes (by wt%) 1-30% of defatted hazelnut, 1-20% of edible sugar, 0.01-0.1% of citric acid, 0.01-0.1% of sodium pyrophosphate, 0.1-0.8% of xanthan and locust bean gum or xanthan and guar gum. Besides, said invention also provides the concrete steps of its preparation method. Said defatted hazelnut cream contains rich nutrients, and its taste is good.

Description

Degreasing hazel nut juice and processing technology thereof
Technical field
The present invention relates to a kind of is the beverage of raw material with degreasing kind benevolence, particularly relates to a kind of degreasing hazel nut juice and processing technology thereof.
Background technology
Because the hazelnut kernel oil content is higher, it is spoiled that the hazel nut juice beverage that hazelnut kernel is directly made has easy oxidation, the defective that the shelf-life is short.Therefore the beverage made of society need defatted hazel kernel.
Summary of the invention
The objective of the invention is to satisfy above-mentioned society need, provide that a kind of to be difficult for oxidation spoiled, the degreasing hazel nut juice of long shelf-life.
For achieving the above object, the raw material of degreasing hazel nut juice of the present invention comprises defatted hazel kernel material, flavor enhancement.For the original local flavor that keeps hazelnut kernel to greatest extent can not add flavor enhancement yet in raw material.It is spoiled that the hazel nut juice that adopts this technical scheme to make both had been difficult for oxidation, and long shelf-life has the advantage of features good taste again.
As optimization, its raw material also comprises stabilizing agent.The introducing of stabilizing agent helps improving mouthfeel and extends the shelf life.
As optimization, its raw material comprises defatted hazel kernel material, sugar, citric acid, sodium pyrophosphate, compound stabilizer.Adopt this technical scheme to help to improve the total quality level of this beverage products.
As optimization, the preferred defatted hazel kernel material of the weight proportion of its raw material 1-30, sugar 1-20, citric acid 0.01-0.1, sodium pyrophosphate 0.01-0.1, xanthans and locust bean gum or xanthans and guar gum 0.1-0.8, suitable quantity of water.The weight of defatted hazel kernel material is with dry weight basis.
As optimization, the weight proportion of its raw material is defatted hazel kernel material 13, sugar 5, citric acid 0.05, natrium citricum 0.015, sodium pyrophosphate 0.05, xanthans and locust bean gum or xanthans and guar gum 0.5 and water 80 more preferably.
As optimization, the defatted hazel kernel material can be the hazelnut kernel powder after solvent naphtha is carried oil, also can be the hazelnut kernel powder after the aquation method is carried oil.The former production efficiency height, then both solvent-free residual the heating up in a steamer of the latter has mouthfeel preferably again.
As optimization, the hazelnut kernel powder that the aquation method is carried behind the oil is preferably made by following method: hazelnut kernel soaks, removes underwear, surface dewatering, frying, defibrination, aquation branch oil.This process has workable, the quality and the high advantage of yield of oil and kind benevolence material.
As optimization, preferably carry out twice aquation and divide oil.Carrying out twice aquation divides oil to help further reducing the product quality of resid amount and raising degreasing hazelnut dew.
As optimization, the frying terminal point is that hazelnut kernel slightly turns to be yellow and has obvious fragrance to produce; What aquation was divided oil adds preferred 95 ℃ of coolant-temperature gage; Defibrination should carry out before the hazelnut kernel cooling.The quality and the yield that adopt this technical scheme more to help improving oil and plant the benevolence material.
The processing technology of degreasing hazel nut juice of the present invention comprises the steps: to heat water to 65-70 ℃, stir and add the defatted hazel kernel material down, and stir, stir and add sugar juice, stable composition agent solution down, under agitation add sodium pyrophosphate solution and citric acid-sodium citrate solution more respectively, control slip pH value is between 6.3-6.5; Slip is carried out homogeneous handle tinning, exhaust sealed cans and sterilization.This process has workable, the advantage that good product quality and yield are high.
Its technological process is: fibert raw material pre-treatment → broken shell screening → immersion → removing underwear → surface dewatering → stir-fry benevolence → defibrination → aquation divides oil → batching → homogeneous → tinning exhaust sealed cans → sterilization cooling → wiping jar to shake up → put in storage.
↓
Hazelnut oil
Its technological requirement has:
Select no insect pest, do not have go mouldy, ninety percent ripe above fibert really is raw material, shines in the sun to the duricrust drying, the fibert fruit is not of uniform size, it should be divided into secondary by granularity, enters subsequent processing respectively.
Broken shell screening: break apart the fibert fruit with the hammer rejuvenator, rescreen except that duricrust and chip.
Soak: hazelnut kernel is placed soak jar and soaked 3-4 hour, and should cover and press the curtain thing that kind of benevolence is dipped in the water all the time 45-55 ℃ warm water.
Remove underwear: the kind benevolence volume after the immersion significantly expands, benevolence and underwear become loose, be placed in the container and under anhydrous situation, stir, by friction and the collision that reaches kernel and stirring arm and wall between the kernel kernel and underwear are taken off, again it is placed together water eccysis underwear, get milky kind benevolence.
Surface dewatering: dry or drain white kernel surface moisture with centrifuge.
Fry benevolence: with roller parch pot heating frying white kernel.The parch initial stage is because the water content height, and is can fire big, along with water evaporates in the parch, should progressively reduce the intensity of a fire, is at last, the low baking temperature parch.Fry and slightly turn to be yellow, have when obviously fragrance produces, stop parch immediately to planting benevolence.Plant the benevolence volume this moment and moisturely still be higher than dried non-hibernating eggs benevolence, screening enters subsequent processing after falling chip.
Defibrination; With the kind benevolence defibrination of stone mill after, and should keep charging even to parch.Should when kind of benevolence be not cool, be milled to or add a little hot water and grind.
Aquation branch oil: will grind the thick material in back and place aquation separation pot interior with an amount of 95 ℃ of hot water, and stir adding down, and continue the enough time of stirring, the quiescent setting that vibrates then divides oil.After pipetting aquation pot upper strata grease, can add an amount of 95 ℃ of hot water again and carry out secondary hydration and carry oil, thereby obtain degreasing kind benevolence material.
In jacketed pan, add entry and be heated to 65-70 ℃; Add degreasing kind benevolence material again, the limit edged is stirred to and mixes, and should maintain the temperature at 65-70 ℃; The dense liquid glucose of thermosol, the compound stabilizer of warm water dissolving are slowly added in the slurry while stirring, and mix, add sodium pyrophosphate and citric acid-sodium citrate solution respectively, the same manner adds and mixes, and control slip pH value is between 6.3-6.5.
Homogeneous:, make feed liquid reach fine and smooth gel with the homogeneous processing in high pressure homogenizer under 25Mpa pressure of 65-70 ℃ of slip.
Tinning: by the can while hot in automatic filling machine of feed liquid gravity.
The exhaust envelope is irritated: exhaust sealed cans under the 400-500mmHG vacuum in vacuum seamer.
The sterilization cooling:
Wipe and jar to shake up: clean can body, and shake and make it evenly inner.
According to surveying and determination: every 100g fibert kernel (doing) contains that protein reaches 20.0%, fat 44.8g, carbohydrate 14.7g, dietary fiber 9.6g, ash content 3.5g, carrotene 50mg, retinol 8mg, thiamine 0.62mg, riboflavin 0.14mg, niacin 7.5mg, potassium 1244mg, calcium 104mg, magnesium 420mg, iron 6.4mg, zinc 5.83mg, phosphorus 422mg.Contain isoleucine 3.41g, leucine 6.98g, lysine 3.39g, methionine 1.11g, phenylalanine 4.64g, threonine 2.10g, valine 4.07g, arginine 11.56g, histidine 2.65g, ilium propylhomoserin 2.77g, alanine 6.03g, aspartic acid 8.26g, glutamic acid 11.63g, glycine 3.57g, serine 3.28g in the every 100g protein of amino acid.Especially the height of children's essential amino acid-arginine content is to be difficult to see in the vegetable protein food resource, and leucine, lysine also are that child development is essential in addition.Fibert aliphatic acid consists of oleic acid 72.3%, linoleic acid 21.6%, leukotrienes 1%, gaidic acid 0.3, stearic acid 1.6%.Therefore the degreasing hazel nut juice of being made by hazelnut kernel has nutrition, abundant, comprehensive, suitable advantage as children's health food.
After adopting technique scheme, it is spoiled that degreasing hazel nut juice of the present invention has the oxidation of being difficult for, long shelf-life, and mouthfeel is good, and taste is good, nutritious, comprehensive, suitable advantage as infant foods; The inventive method has degreasing hazel nut juice and byproduct hazelnut oil yield height, the advantage that quality is good, workable.
The specific embodiment
Do further explanation below in conjunction with instantiation:
Embodiment one, and the weight proportion of the raw material of degreasing hazel nut juice of the present invention is defatted hazel kernel material 1, sugar 1, citric acid 0.01, sodium pyrophosphate 0.01, xanthans and locust bean gum 0.1, water 50.Unit of weight is a kilogram.The defatted hazel kernel material is the hazelnut kernel powder after the aquation method is carried oil.The hazelnut kernel powder that the aquation method is carried behind the oil is made by following method: hazelnut kernel is 45-55 ℃ of immersion 3-4 hour, except that underwear, surface dewatering, frying, defibrination, aquation branch oil.The frying terminal point is that hazelnut kernel slightly turns to be yellow and has obvious fragrance to produce; It is 95 ℃ that aquation is divided the coolant-temperature gage that adds of oil, and aquation is divided oil twice; Defibrination should carry out before the hazelnut kernel cooling.The processing technology of degreasing hazel nut juice of the present invention comprises the steps: to heat water to 65-70 ℃, stir and add the defatted hazel kernel material down, and stir, stir adding sugar juice, stable composition agent solution down, under agitation add sodium pyrophosphate solution and citric acid-sodium citrate more respectively.
Embodiment two, and the weight proportion of the raw material of degreasing hazel nut juice of the present invention is defatted hazel kernel material 30, sugar 20, citric acid 0.1, sodium pyrophosphate 0.1, xanthans and guar gum 0.8, water 200.Unit of weight is a kilogram.The defatted hazel kernel material is the hazelnut kernel powder after the aquation method is carried oil.The hazelnut kernel powder that the aquation method is carried behind the oil is made by following method: hazelnut kernel is 45-55 ℃ of immersion 3-4 hour, except that underwear, surface dewatering, frying, defibrination, aquation branch oil.The frying terminal point is that hazelnut kernel slightly turns to be yellow and has obvious fragrance to produce; It is 95 ℃ that aquation is divided the coolant-temperature gage that adds of oil, and aquation is divided oil twice; Defibrination should carry out before the hazelnut kernel cooling.The processing technology of degreasing hazel nut juice of the present invention comprises the steps: to heat water to 65-70 ℃, stir and add the defatted hazel kernel material down, and stir, stir adding sugar juice, stable composition agent solution down, under agitation add sodium pyrophosphate solution and citric acid-sodium citrate more respectively.
Embodiment three, and the weight proportion of the raw material of degreasing hazel nut juice of the present invention is defatted hazel kernel material 13, sugar 5, citric acid 0.05, natrium citricum 0.015, sodium pyrophosphate 0.05, xanthans and locust bean gum 0.5 and water 80.Unit of weight is a kilogram.The defatted hazel kernel material is the hazelnut kernel powder after the aquation method is carried oil.The hazelnut kernel powder that the aquation method is carried behind the oil is made by following method: hazelnut kernel is 45-55 ℃ of immersion 3-4 hour, except that underwear, surface dewatering, frying, defibrination, aquation branch oil.The frying terminal point is that hazelnut kernel slightly turns to be yellow and has obvious fragrance to produce; It is 95 ℃ that aquation is divided the coolant-temperature gage that adds of oil, and aquation is divided oil twice; Defibrination should carry out before the hazelnut kernel cooling.The processing technology of degreasing hazel nut juice of the present invention comprises the steps: to heat water to 65-70 ℃, stir and add the defatted hazel kernel material down, and stir, stir adding sugar juice, stable composition agent solution down, under agitation add sodium pyrophosphate solution and citric acid-sodium citrate more respectively.

Claims (10)

1, a kind of degreasing hazel nut juice is characterized in that its raw material comprises defatted hazel kernel material, flavor enhancement.
2, degreasing hazel nut juice according to claim 1 is characterized in that its raw material also comprises stabilizing agent.
3, degreasing hazel nut juice according to claim 2 is characterized in that its raw material comprises defatted hazel kernel material, sugar, citric acid, sodium pyrophosphate, compound stabilizer.
4, degreasing hazel nut juice according to claim 3, the preferred defatted hazel kernel material of weight proportion 1-30, sugar 1-20, citric acid 0.01-0.1, sodium pyrophosphate 0.01-0.1, xanthans and the locust bean gum or xanthans and the guar gum 0.1-0.8 that it is characterized in that its raw material, suitable quantity of water.
5, degreasing hazel nut juice according to claim 4, the weight proportion that it is characterized in that its raw material is defatted hazel kernel material 13, sugar 5, citric acid 0.05, natrium citricum 0.015, sodium pyrophosphate 0.05, xanthans and locust bean gum or xanthans and guar gum 0.5 and water 80 more preferably.
6, according to claim 1,2,3,4 or 5 described degreasing hazel nut juices, it is characterized in that the defatted hazel kernel material can be the hazelnut kernel powder after solvent naphtha is carried oil, also can be the hazelnut kernel powder after the aquation method is carried oil.
7, degreasing hazel nut juice according to claim 6 is characterized in that the hazelnut kernel powder that the aquation method is carried behind the oil preferably made by following method: hazelnut kernel soaks, removes underwear, surface dewatering, frying, defibrination, aquation and divides oil.
8, degreasing hazel nut juice according to claim 7 is characterized in that the frying terminal point is that hazelnut kernel slightly turns to be yellow and has obvious fragrance to produce; What aquation was divided oil adds preferred 95 ℃ of coolant-temperature gage; Defibrination should carry out before the hazelnut kernel cooling.
9, degreasing hazel nut juice according to claim 8 is characterized in that preferably carrying out twice aquation and divides oil.
10, the processing technology of degreasing hazel nut juice of the present invention, it is characterized in that comprising the steps: to heat water to 65-70 ℃, stir and add the defatted hazel kernel material down, and stir, stir and add sugar juice, stable composition agent solution down, under agitation add sodium pyrophosphate solution and citric acid-sodium citrate solution more respectively, control slip pH value is between 6.3-6.5; Slip is carried out homogeneous handle tinning, exhaust sealed cans and sterilization.
CNA2004100482890A 2004-06-17 2004-06-17 Fat-free hazelnut beverage and its processing method Pending CN1709162A (en)

Priority Applications (2)

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CNA2004100482890A CN1709162A (en) 2004-06-17 2004-06-17 Fat-free hazelnut beverage and its processing method
PCT/CN2005/000855 WO2005122797A1 (en) 2004-06-17 2005-06-15 Defatted hazelnutt beverage and its preparing process

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2004100482890A CN1709162A (en) 2004-06-17 2004-06-17 Fat-free hazelnut beverage and its processing method

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CN1709162A true CN1709162A (en) 2005-12-21

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WO (1) WO2005122797A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105231195A (en) * 2015-08-28 2016-01-13 曾纪根 Nutrient juice using strawberry juice as main ingredient and preparation method of nutrient juice
WO2017163178A1 (en) 2016-03-21 2017-09-28 Tubitak Production of additive free hazelnut beverage

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116439286A (en) * 2022-01-10 2023-07-18 内蒙古伊利实业集团股份有限公司 Hazelnut oat dairy product and preparation method thereof

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1097289A (en) * 1994-04-12 1995-01-18 廖刚 Health-care nutritious drink for fatigue resistance and strengthen endurance for sport
CN1152618C (en) * 2002-04-25 2004-06-09 刘鹏 Hazelnut beverage and its preparing process
CN1327796C (en) * 2004-04-07 2007-07-25 刘鹏 Natural hazelnut drink and its preparation
CN1285289C (en) * 2004-11-11 2006-11-22 钟恩泽 Hazel syrup and its preparing method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105231195A (en) * 2015-08-28 2016-01-13 曾纪根 Nutrient juice using strawberry juice as main ingredient and preparation method of nutrient juice
WO2017163178A1 (en) 2016-03-21 2017-09-28 Tubitak Production of additive free hazelnut beverage

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Publication number Publication date
WO2005122797A1 (en) 2005-12-29

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