Preparation method for pure vegetable protein walnut milk

A technology of walnut milk and pure plant, applied in the field of preparation of pure natural walnut milk, can solve problems such as large development space, and achieve the effects of comprehensive nutrition, enhanced stability and good stability

Inactive Publication Date: 2012-07-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now there are few walnut-related products on the market, and there is a lot of room for market development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Product formula (by mass percentage): walnut (5%), soybean (2%), sucrose (6%), NaHCO 3 (0.068%), and the rest is 100% made up by ultrapure water.

[0022] 2. The production process of the product is as follows:

[0023] 1) Preparation of walnut pulp: ① Peeling, mix walnut kernels and 1% NaOH at a ratio of 1:3, soak in water at 90°C for 10 minutes; remove alkaline water, rinse walnut kernels with clean water until the walnut skin is basically removed; Blast and drain at 32°C; ② Baking: Baking at 115°C for 45 minutes; ③ Beating: Mix the baked walnut kernels with water at a ratio of 1: 10 for beating, the water temperature is 60°C, and the beating time is 2 minutes; centrifuge filtration to obtain walnuts pulp;

[0024] 2) Soymilk preparation: Soak soybeans in room temperature water overnight, peel off the skin, and remove the soybean germ; then add boiling water at a ratio of 1:10 for beating for 3 minutes; skim off the foam on the upper layer of the soymilk, and hea...

Embodiment 2

[0031] 1. Product formula (by mass percentage): walnut (5%), soybean (2.5%), sucrose (6.2%), Na 2 CO 3 (0.012%), and the rest is 100% made up by ultrapure water.

[0032] 2. The production process of the product is as follows:

[0033] 1) Preparation of walnut pulp: ① Peeling, mix walnut kernels and 1% NaOH at a ratio of 1:3, soak in water at 90°C for 10 minutes; remove alkaline water, rinse walnut kernels with clean water until the walnut skin is basically removed; Blast and drain the kernels at 35°C; ②Baking: bake at 115°C for 40 minutes; ③Beat: Mix the baked walnut kernels with water at a ratio of 1:10 and beat at a temperature of 65°C for 2 minutes; centrifugally filter to obtain walnut pulp;

[0034] 2) Soymilk preparation: Soak soybeans in room temperature water overnight, peel off the skin, and remove soybean germ; then add boiling water at a ratio of 1:10 for beating for 3 minutes; skim off the foam on the upper layer of soybean milk, heat for 8 minutes to remove be...

Embodiment 3

[0041] 1. Product formula (by mass percentage): walnut (6%), soybean (1.5%), sucrose (6%), NaHCO 3 (0.060%), ultrapure water makes up 100%.

[0042] 2. The production process of the product is as follows:

[0043]1) Preparation of walnut pulp: ① Peeling, mix walnut kernels and 1% NaOH at a ratio of 1:3, soak in water at 90°C for 10 minutes; remove alkaline water, rinse walnut kernels with clean water until the walnut skin is basically removed; Drain the kernels by blowing air at 40°C; ②Baking: bake at 112°C for 60 minutes; ③Beat: Mix the baked walnut kernels with water at a ratio of 1:10 for beating, the water temperature is 68°C, and the beating time is 3 minutes; centrifuge filtration to obtain walnut pulp;

[0044] 2) Soymilk preparation: Soak soybeans in room temperature water overnight, peel off the skin, and remove the soybean germ; then add boiling water at a ratio of 1:10 for beating for 3 minutes; skim off the foam on the upper layer of the soymilk, and heat for 12 ...

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PUM

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Abstract

The invention relates to a preparation method for pure vegetable protein walnut milk and belongs to the technical field of vegetable protein milk product. According to the formula of the product provided by the invention, the milk comprises the following components by weight percent: 4%-10% of walnut kernel, 2%-6% of soybean, 4%-7% of cane sugar, 0.01%-0.1% of NaHCO3 or 0.005%-0.03% of Na2CO3, and the balance of pure water, wherein the total weight percent of all the components is 100%. Other stabilizing agents and emulsifiers are not added, so that the walnut milk is a real natural beverage. The preparation method comprises the following steps: respectively pulping walnut kernel and soybean; filtering and removing residues; mixing and preparing the walnut slurry, soybean milk and cane sugar; adjusting pH; homogenizing; sterilizing; and filling, thereby obtaining the pure vegetable protein walnut milk. Raw materials are treated according to a specific method provided by the invention, so that the beverage has a mellow and thick walnut taste; the stability of the beverage is enhanced by adopting a method for adjusting the pH of the beverage; food stabilizing agent and emulsifier are not added; the product is a double-vegetable-protein beverage and the walnut protein content is more than or equal to 0.6%; the nutritions of walnut and soybean are mutually supplemented in the product, thereby being comprehensive and rich; the walnut taste is thick; the stability is high; and the product is a development trend of the beverage industry in the future.

Description

Technical field [0001] A method of preparation of pure plant protein walnut milk, especially a pure natural walnut milk preparation method that does not add food additives, belongs to the field of plant protein milk technology. Background technique [0002] Due to more food safety problems in the animal protein beverage industry, for example, the addition of "melamine" in milk, now people are more inclined to choose plant protein beverages. [0003] Plant protein beverages are mainly processed from soybeans, peanuts, walnuts, etc.However, because the soy milk has a fishy smell, the sales population is affected to some extent.The peanut milk mainly represents the mix of peanut milk and milk.And in terms of value, both are low -end products.Walnut raw materials are scarce and the price is relatively high. Therefore, walnut milk can develop into corresponding high -end products. [0004] Walnut nutritional value is high, with 40%to 65%of the fat content, 90%of which are unsaturated ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 华欲飞芦叶青孔祥珍张彩猛于爱霞
Owner JIANGNAN UNIV
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