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Processing technique for compound juice protein beverage

A protein beverage and processing technology, applied in dairy products, applications, milk preparations, etc., can solve the problem that compound beverages are still blank, and achieve the effect of delicate taste and rich nutrition

Inactive Publication Date: 2013-02-06
孟嘉文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Compound beverages using walnuts and jujubes as raw materials are still blank in the market

Method used

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  • Processing technique for compound juice protein beverage

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Embodiment Construction

[0023] Processing step of the present invention is:

[0024] 1. Preparation of jujube juice

[0025] Jujube pretreatment; leaching, adding demineralized water with a solid-liquid ratio of 1:5 to 1:6 in the jujube pulp, then adding 0.02 to 0.05% pectinase and 0 to 0.04% cellulase, passing through Heat the jujube pulp to 40-45°C with steam, and extract it for 2-4 hours; heat it at 80°C for 10 minutes to inactivate the enzyme, and then filter to obtain the crude jujube juice;

[0026] 2. Pretreatment of Nucleoli

[0027] Heat the sodium hydroxide with a concentration of 2.0-3.0% to 90-95°C, immerse the walnut kernels in the solution for 1-2 minutes, remove the sodium hydroxide on the surface with water, this is to remove the bitter and astringent substances on the surface of the walnut kernels ;

[0028] 3. Fresh milk processing

[0029] 4. Preparation of sugar solution

[0030] Mix and stir 2-4% white granulated sugar, 4-6% isomaltooligosaccharide, 0.1% protein sugar, 0.3-0...

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Abstract

The invention relates to a processing technique for a compound beverage and particularly relates to a processing technique for a compound juice protein beverage which is fragrant and sweet and tasty, and rich in nutrition. The technique comprises the following steps of: jujube juice preparing, walnut kernel pre-treating, fresh cow milk treating, liquid glucose preparing, mixing, pre-heating, homogenizing, degassing, sterilizing with ultra high temperature, filling and sealing.

Description

Technical field: [0001] The invention relates to a processing technology of a compound beverage, more specifically, relates to a processing technology of a compound fruit juice protein drink. Background technique: [0002] Walnuts, also known as walnuts, are rich in various nutrients. According to analysis, every 100 grams of walnut kernel contains 15.4 grams of protein, 63 grams of fat, 10.7 grams of carbohydrates, 108 mg of calcium, 329 mg of phosphorus, 3.2 mg of iron, carotene, VB1, VB2, etc. Traditional Chinese medicine believes that walnuts can "tonify the kidney and brain, benefit wisdom, nourish qi and blood, moisten dryness and resolve phlegm, warm the lungs and intestines". The main component of its fat is polyunsaturated fat (linoleic acid, linolenic acid), which has the function of lowering blood fat and cholesterol, and has a certain effect on preventing arteriosclerosis, coronary heart disease and thrombus formation. In addition, linoleic acid and linolenic a...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 孟嘉文
Owner 孟嘉文
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