Making process of collagen walnut milk beverage

Abstract

The invention discloses a making process of a collagen walnut milk beverage. The making process is characterized in that the collagen walnut milk beverage contains 3-6% of walnut kernels, 4-5% of cane sugar, 0.2-0.3% of a emulsifier stabilizer, 0.1-0.5% of collagen, 0.03-0.07% of essence and the balance being purified water. The walnut milk beverage provided by the invention is complete in color, flavor and taste, pure in flavor and excellent in taste and has the special taste of the walnut milk beverage. The product contains no any preservatives, accords with the national standard and is a good natural nutritional beautifying item.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production process of walnut milk drink containing collagen. Background technique [0002] Walnut kernels are rich in protein, amino acid, fat, vitamins, various minerals and trace elements, and are an ideal natural health food and an ideal raw material for preparing natural health drinks. However, because it is rich in unsaturated fatty acids such as linoleic acid and linolenic acid, and the water content in the beverage is high, it is easy to oxidize and become rancid, producing harmful ingredients, which directly affects the efficacy of the product; collagen is insoluble in water and oil, and is easy to use Protein denaturation, high oil and protein content in seeds, poor formulation process, adding collagen will easily cause stratification, fat floating, and protein precipitation. At present, there are walnut milk drinks without adding collagen. Contents of the invention ...

AI Technical Summary

Problems solved by technology

A collagen walnut milk beverage production process of the present invention aims at the above-mentioned existing problems, adopts vacuum deoxidation and vacuum canning in strict accordance with relevant national standards, and solves the problems of beverage oxidative rancidity and beverage quality preservation; through research on the compounding of emulsification stabilizers, Developed a compound emulsification stabilizer to solve the problems of beverage stratification, fat floating and protein precipitation