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Walnut milk beverage and preparation method thereof

A walnut milk and beverage technology, applied in dairy products, milk substitutes, applications, etc., can solve the problems of short retention period and easy floating of fat globules, and achieve the effects of easy control, increased added value, and strong operability

Inactive Publication Date: 2011-04-06
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the existing walnut milk uses walnut kernels as raw materials and is produced by traditional methods, which will cause fat globules to float easily and have short retention periods.
There is no report about roasted flavor nutritious walnut milk drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment one: the preparation of walnut milk drink

[0037] (1) Select the walnut kernels to remove diseased and rotten walnut kernels.

[0038] (2) Add the selected walnuts with 4% Na 2 CO 3 (g / ml) and 10% Ca(OH) 2 (g / ml) The mixed solution was blanched at 100°C for 20 minutes to remove the outer seed coat, then washed with clean water, drained and dried.

[0039] (3) Add 90 U / g of α-heat resistant amylase to the obtained dehulled walnut kernels, bake at 90° C. for 10-15 minutes, and then crush to 0.5-1.5 mm.

[0040] (4) Soak the product obtained in step (3) in warm water at 50°C for 1 hour, with a material-to-water ratio of 1:5 (g / g), and homogenize it in a beater for 20-25 minutes.

[0041] (5) Heat the product obtained in step (4) to 100°C to inactivate the enzyme for 5 minutes, then cool down to 45°C.

[0042] (6) The product obtained in step (5) is added to a compound enzyme for enzymolysis, and the compound enzyme is composed of pectinase, cellulase and n...

Embodiment 2

[0048] Embodiment two: the component of walnut milk beverage

[0049]The formula of the roasted nutritious flavor type walnut milk drink is as follows: on a w / w basis, walnut slurry and walnut kernel powder obtained after baking are added to the walnut slurry at a rate of 10% (g / ml) of the walnut powder and mixed, and the walnut slurry is mixed at 20 Add water twice, the amount of sucrose is 8%, the amount of citric acid is 0.1%, the amount of walnut essence is 0.1%, the amount of whitening agent is 0.05%, the amount of ethyl maltol is 0.05%, and the monoglyceride: sucrose ester is according to 7: 3 (g / g) mixing is added at 0.1%, sodium carboxymethyl cellulose: sodium alginate is mixed at 1:2 (g / g) and added at 0.3%, the compound enzyme is composed of pectinase, cellulase and neutral The composition of protease, wherein the dosage of each single enzyme is 0.5%, the dosage of compound enzyme is 1.5% (g / ml), and the balance is water.

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PUM

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Abstract

The invention discloses a walnut milk beverage and a preparation method thereof. The preparation method comprises the following steps of: adding 10% (g / ml) of walnut powder obtained by adding 90 U / g of alpha high-temperature resistant amylase to walnut pulp and baking the mixture at 90 DEG C to the walnut pulp, mixing the walnut powder and the walnut pulp, adding water which is 20 times the amount of the walnut pulp, and then adding 8% of cane sugar, 0.1% of citric acid, 0.1% of walnut essence, 0.05% of brighteners, 0.05% of ethyl maltol, 0.1% of mixtures of monoglyceride and sucrose ester inthe ration of 7:3 (g / g), 0.3% of mixtures of sodium carboxymethylcellulose and sodium alga acid in the ratio of 1:2 (g / g), 1.5% (g / ml) of composite enzyme comprising pectinase, cellulose and neutral protease and the balance of water. The invention solves the problems of boring flavor and poor stability of the traditional walnut milk and provides a novel walnut milk.

Description

field of invention [0001] The invention belongs to the field of beverage industry preparation. Specifically, the invention relates to the technical field of preparation of a walnut milk beverage. Background technique [0002] Vegetable protein drinks have the characteristics of no or less cholesterol content, rich in protein and amino acids, appropriate amount of unsaturated fatty acids, and relatively complete nutritional components. As of 2009, the output of walnuts in Xinjiang has reached 126,000 tons, and the processing problem needs to be solved urgently. Developing it into vegetable protein drinks can increase the variety of walnut processed products and extend the industrial chain of walnut processing. [0003] Walnut milk is a kind of emulsion type vegetable protein beverage that people like. It is a good source of protein, fat, B vitamins, niacin and various trace elements, and has a strong walnut flavor. Walnut milk has a good therapeutic effect on calcium and ir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 傅力胡丽红杨海燕周晓明
Owner XINJIANG AGRI UNIV
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