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Almond full-nut plant protein beverage as well as preparation method thereof

A vegetable protein beverage and a technology for its production method are applied in the field of batam whole nut vegetable protein beverage and its production to achieve the effects of preventing and treating arteriosclerosis and cardiovascular and cerebrovascular diseases, maintaining normal blood pressure and enhancing memory.

Inactive Publication Date: 2013-12-25
XINJIANG HONGMANJIANG BEVERAGE & FOOD
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  • Abstract
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  • Application Information

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Problems solved by technology

In addition, almonds contain high levels of vitamins, which may have a positive effect on delaying aging and preventing the occurrence of senile diseases

Method used

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Embodiment Construction

[0026] The present invention will be further described below in conjunction with embodiment:

[0027] The first step: take 100Kg of shelled almonds, boil them in boiling water, remove the red coat with a peeling machine, then soak them in 0.1% citric acid ultra-clean water at room temperature for 5 hours to soften and protect the color, and obtain protein untreated Fresh uncoated white nuts that are denatured, unoxidized, well preserved in color and protected against microbial growth.

[0028] Step 2: use a colloid mill to separate coarse and fine grinding, reduce power consumption and increase refining capacity, and fully release the nutrients of the almond nuts and reduce the particle size of the material before homogenization to pass at least 200 mesh sieves. Get the desired badam puree and transfer it to the mixing tank.

[0029] The third step: under the action of high shear force, the auxiliary materials: 1.2Kg agar, 0.4Kg sodium tripolyphosphate, 0.4Kg sodium bicarbona...

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Abstract

The invention relates to a preparation method of an almond full-nut plant protein beverage. The preparation method of the almond full-nut plant protein beverage comprises the following steps of step 1, boiling 0.02-0.1 part of unshelled almond nuts with boiled water for at least 10 minutes, removing skins, and then soaking in a citric acid water solution at normal temperature for 2-7 hours for softening and color protection, thereby obtaining the fresh skin-removed white nuts; step 2, grinding the fresh skin-removed white nuts obtained in the step 1 into a pulp body; step 3, adding an emulsification stable solution prepared by a high-shearing emulsifying device into the pulp body obtained in the step 2, and mixing; step 4, adding purified water so as to form 1 part of almond beverage raw material, adjusting the pH value of the raw material to 7.2-7.8, and mixing uniformly; and step 5, homogenizing the almond beverage raw material which is mixed uniformly, sterilizing, and cooling. According to the invention, natural functional food materials such as pea protein isolate and phospholipid serve as emulsification stable factors, and not only are functional characteristics of high plant protein and high natural phospholipid endowed to products, but also the colloidal stability of almond protein and unsaturated lipid at high temperature and low temperature are also ensured.

Description

technical field [0001] The invention relates to a vegetable protein beverage and a preparation method thereof, in particular to a plant protein beverage of whole almonds with almonds and a preparation method thereof. Background technique [0002] Badam is a rare and precious nut that is well-known in the world. It is grown in Xinjiang, China, California, Pakistan and other regions. It has high nutritional value and is known as the "sacred fruit". Badam is a tree of the genus Peach in the family Rosaceae. According to reports from authoritative testing agencies, the content of unsaturated fatty acids in the whole nuts of Badam is as high as 91.7%. Unsaturated fatty acids cannot be synthesized by the human body, and can significantly reduce low-density lipoprotein (LDL) ) and serum cholesterol, thereby reducing the risk of hypertension, heart disease\stroke, fatty liver, lipodystrophy and other diseases. In addition, algae nuts contain high levels of vitamins, which may have ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/36A23L2/52A23L2/66A23L2/70A23L1/30A23C11/10A23L33/10A23L33/185
Inventor 王若军路国廷
Owner XINJIANG HONGMANJIANG BEVERAGE & FOOD
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