Walnut milk and preparation method thereof

A technology for walnut milk and walnut kernels, applied in the field of walnut milk and its preparation, can solve the problems of large amount of chemical additives used, complicated production process steps, unstable product quality, etc., and achieves low energy consumption, strong applicability of process equipment, Good for digestion and absorption

Inactive Publication Date: 2013-03-13
FUYUAN COUNTY JUNONG GREEN FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing production method of walnut milk, there are problems such as complex production process steps, large amount of chemical additives, single nutritional components and unstable product quality.

Method used

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  • Walnut milk and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Raw material preparation: 40 parts of walnut kernels, 20 parts of ginkgo powder, 50 parts of sugar, 2 parts of emulsifier, and 1000 parts of water.

[0030] Preparation process: select walnut kernels, remove spoiled walnut kernels and foreign matter. Put the walnut kernels in water at 85°C, soak for 15 minutes, take them out and put them in 0.4% sodium hydroxide solution at 75°C, soak for 5 minutes, the weight ratio of walnut kernels to sodium hydroxide solution is 1:4; after peeling Rinse with a 1MPa high-pressure water gun to remove the walnut skin. The peeled walnut kernels are drenched and added to the disc refiner, and 300 parts of water in total weight are added for rough grinding to obtain walnut kernel slurry; the walnut kernel slurry is filtered with a plate and frame filter equipped with a 180-mesh screen , to obtain walnut kernel puree. Fully dissolve ginkgo powder with 40 parts of sugar and 300 parts of hot water at 80°C, and stir for 1 hour to obtain auxi...

Embodiment 2

[0032] Raw material preparation: 50 parts of walnut kernels, 30 parts of ginkgo powder, 55 parts of sugar, 2 parts of emulsifier, and 1200 parts of water.

[0033] Preparation process: sort walnut kernels, remove spoiled walnut kernels and foreign matter. Put the walnut kernels in water at 95°C, soak for 20 minutes, take them out and put them in 0.5% sodium hydroxide solution at 80°C, soak for 7 minutes, the weight ratio of walnut kernels to sodium hydroxide solution is 1:4, and use after peeling. Wash off walnut skins. After peeling, soak the walnuts in 0.3% citric acid for 6 minutes to rinse and decolorize. After the treated walnut kernels are drained, they are sent to a disc refiner, and 420 parts of water are added for rough grinding to obtain a walnut kernel slurry; the walnut kernel slurry is filtered with a filter equipped with a 200-mesh screen. Fully dissolve ginkgo powder, 44 parts of sugar and 420 parts of hot water at 85°C in total weight, and stir for 1.5 hours ...

Embodiment 3

[0035] Raw material preparation: 60 parts of walnut kernels, 40 parts of ginkgo powder, 60 parts of sugar, 3 parts of emulsifier, and 1500 parts of water.

[0036]Preparation process: sort walnut kernels, remove spoiled walnut kernels and foreign matter. Put the walnut kernels in water at 90°C, soak for 30 minutes, take them out and put them in 0.6% potassium hydroxide solution at 90°C, soak for 9 minutes, the weight ratio of walnut kernels to sodium hydroxide solution is 1:4; use after peeling 1MPa high-pressure water gun to remove walnut skin. The walnut kernels after peeling are drained and sent to a conical refiner, and 600 parts of water are added for coarse grinding to obtain a walnut kernel slurry, which is filtered with a filter equipped with a 250-mesh screen. Fully dissolve ginkgo powder, 48 parts of sugar and 600 parts of hot water at 90°C in total weight, and stir for 1 hour to obtain auxiliary liquid a; mix 12 parts of sugar and emulsifier evenly, add 150 parts o...

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PUM

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Abstract

The invention discloses walnut milk and a preparation method thereof. The walnut milk comprises the following components by weight: 40 to 60 parts of walnut kernel, 20 to 40 parts of gingko powder, 50 to 60 parts of sugar, 2 to 3 parts of emulsifier, and 1000 to 1500 parts of water. The preparation method comprises the steps of: preparing raw materials, preparing raw stock of walnut milk, compounding, homogenizing, sterilizing and filling. The preparation method comprises the following specific steps of: fully dissolving the gingko powder with 80% of sugar and 30 to 40% of hot water based on the total weight, so as to obtain an auxiliary solution a; uniformly mixing the rest sugar with the emulsifier, and fully dissolving by 10 to 20% of hot water based on the total weight, so as to obtain an auxiliary solution b; fully blending the auxiliary liquid a, the auxiliary liquid b, the raw stock of walnut milk and the rest water, thus obtaining the mixed slurry; and homogenizing, sterilizing and filling, so as to obtain the finished product of walnut milk. The walnut milk is less in chemical additive, well remains original affected components of the walnut well, and is high in nutrient value, free from precipitate or layering, fine in taste. The preparation method is reasonable in technology, and simple, convenient and easy to carry out; and the technological equipment used in the preparation method is high in practicability and less in energy consumption, so that the producing cost is effectively reduced.

Description

technical field [0001] The invention belongs to the technical field of protein beverage processing, and in particular relates to walnut milk with simple production process, high nutrient retention rate, no sedimentation and stratification, stable product quality, fine taste and a preparation method thereof. Background technique [0002] Walnut is a nut with high nutritional value. It is rich in fat, protein, carbohydrate, crude fiber and various trace elements needed by the human body. It can promote the development of human bones and nervous system, and has anti-oxidation and immune regulation. Function, loved by more and more consumers. Yet directly edible walnut kernel, the influence of bitter walnut coating is greatly reduced in the mouth; It is prepared into walnut milk after beating, not only is conducive to the release of walnut self-flavor substance, also is conducive to the full absorption of nutrient substance. However, in the existing production method of walnut...

Claims

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Application Information

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IPC IPC(8): A23C11/10
Inventor 邹真
Owner FUYUAN COUNTY JUNONG GREEN FOOD DEV
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