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A flavor-improved almond milk and its preparation method

An almond and flavor technology is applied in the field of flavor-improved almond dew and its production to achieve the effects of stable blood sugar response, eliminating wound stasis and improving umami taste

Active Publication Date: 2016-02-24
GUANGDONG JIAHAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In 2011, Chen Zhihui disclosed a method for making hemp kernel and almond milk drink (CN102246992), and in 2007 Wang Shuo and others disclosed a method for preparing peanut and almond milk (CN1935038A), but these patents did not focus on seasoning technology and improved sterilization From the perspective of method to research and improve

Method used

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  • A flavor-improved almond milk and its preparation method
  • A flavor-improved almond milk and its preparation method
  • A flavor-improved almond milk and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Preparation of almond slurry: Select sweet almonds with good appearance, soak them in warm water at 42-48°C for 5-6 hours, peel them, rinse the peeled almonds, mix them with water according to the weight-to-liquid ratio of 1:10, and then place Grind in a refiner for 10-15 minutes, then filter to get the filtrate;

[0034] Weigh 100 parts of prepared almond slurry, add 2 parts of sucrose, 1.6 parts of trehalose, 0.5 part of cyclodextrin, 0.2 part of salt and 0.2 part of stabilizer, stir and mix, boil the mixed slurry and cool down to 78 At ℃, carry out two-stage homogeneous reflux three times respectively, wherein the pressure of the first-stage homogeneous is 43Mpa, and the pressure of the second-stage homogeneous is 15Mpa, and the homogeneous slurry is filled into a tank while it is hot, and after degassing, press 0.02g / kg almond Add nano-ZnO antibacterial agent, cover and seal, and then sterilize in an autoclave. The sterilization formula used is 10ˊ-15ˊ-5ˊ / 100°C, and...

Embodiment 2

[0038] Preparation of almond slurry: Select sweet almonds with good appearance, soak them in warm water at 42-48°C for 5-6 hours, peel them, rinse the peeled almonds, mix them with water according to the weight-to-liquid ratio of 1:10, and then add Mix 0.5wt% of the ultra-finely pulverized rose powder in the slurry, then place it in a refiner and grind it for 10 to 15 minutes, and filter to get the filtrate;

[0039] Weigh 100 parts of prepared almond slurry, add 3 parts of sucrose, 1.7 parts of trehalose, 1.0 part of cyclodextrin, 0.4 part of salt and 0.3 part of stabilizer, stir and mix, boil the mixed slurry and cool down to 82 At ℃, carry out two-stage homogeneous reflux three times respectively, wherein the pressure of the first-stage homogeneous is 48Mpa, and the pressure of the second-stage homogeneous is 20Mpa. The homogeneous slurry is filled into cans while it is hot, and after degassing, it is 0.03g / kg almond Add nano-ZnO antibacterial agent, cover and seal, and then ...

Embodiment 3

[0043] Preparation of almond slurry: select sweet almonds and walnut kernels with good appearance, soak them in warm water at 42-48°C for 5-6 hours, peel them, and mix peeled almonds, walnut kernels with peanuts and corn according to the ratio of 6:1:2:1 After mixing and rinsing, add water to mix according to the weight-to-liquid ratio of 1:10, then put it in a refiner to grind for 10-15 minutes, and filter to get the filtrate;

[0044] Weigh 100 parts of prepared almond slurry, add 3 parts of sucrose, 1.7 parts of trehalose, 0.8 part of cyclodextrin, 0.3 part of salt and 0.3 part of stabilizer, stir and mix, boil the mixed slurry and cool down to 78 At ~82°C, carry out two-stage homogeneous reflux three times, of which the pressure of the first-stage homogeneous is 43-48Mpa, and the pressure of the second-stage homogeneous is 15-20Mpa. Add nano-ZnO bacteriostatic agent at 0.02~0.03g / kg almond dew, cover and seal, then sterilize in an autoclave. 37°C is enough.

[0045] The ...

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Abstract

The invention discloses a flavor-improved almond milk and a preparation method thereof. The components include: 100 parts of almond pulp, 2-3 parts of sucrose, 1.6-1.7 parts of trehalose, 0.5-1.0 parts of cyclodextrin, and 0.2-3 parts of table salt 0.4 parts, 0.2-0.3 parts of stabilizer, 0.002-0.003 parts of nano-ZnO antibacterial agent; the production method is to add sucrose, trehalose, cyclodextrin, salt and stabilizer to the almond slurry, stir and mix well and boil Homogenized for the second time, then canned, degassed and added with nano-ZnO antibacterial agent to seal and sterilize. The invention reduces the cost of the almond dew, and the taste of the product is fine and smooth, with good layering and soft and elegant flavor, which greatly improves the bitterness of pure almonds, reduces the sweetness, has a more novel taste, and is rich in nutrition, which is quite healthy. Multi-flavored almond milk with high efficacy.

Description

【Technical field】 [0001] The invention relates to a flavor-improved almond milk and a preparation method thereof, belonging to the technical field of beverage processing. 【Background technique】 [0002] Almond dew is a vegetable protein drink made from natural wild almonds, sucrose, mineral water, etc. It has the functions of quenching thirst, moisturizing the lungs, regulating blood lipids, preventing arteriosclerosis, and regulating non-specific immune functions. Almond dew is rich in protein, 18 kinds of amino acids, linolenic acid, multivitamins and minerals such as potassium, calcium, zinc, iron, selenium and iodine. At the same time, almond milk is also rich in flavonoids and polyphenols, which can not only reduce the content of cholesterol in the human body, but also significantly reduce the risk of heart disease and many chronic diseases. [0003] At present, the taste of almond milk on the market is relatively single, and the cost is relatively high; in order to co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10
Inventor 陈志雄陈世豪刘亚萍刘倩
Owner GUANGDONG JIAHAO FOOD
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