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Processing method of almond milk beverage

A processing method and technology of milk beverages, applied in food ingredients as odor improvers, food preparation, food science, etc., can solve problems such as harmfulness to the human body, uneven emulsion, sediment, etc., and achieve the effect of ensuring product quality and homogeneity Good, even emulsion effect

Inactive Publication Date: 2014-04-23
BEIPIAO XINGHONG BEVERAGE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The original method is: 1. Do not filter after refining, and directly reserve it, resulting in bad taste of the product and sediment; 2. Dissolve the stabilizer, mix the white sugar, stabilizer and thickener evenly, and the added thickener Harmful to the human body; 3. Use clear water to make up the fragrance, and only add the essence, so the taste is not good; 4. When homogenized, the emulsion is uneven and a large amount of precipitation occurs; 5. Sterilization at room temperature is easy to deteriorate, the loss rate is high, and the sterilization is not thorough , short retention period, poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Almond processing

[0033] Grind 45kg debittered and detoxified almonds with 250L demineralized water at room temperature, filter with 250 mesh, and filter three times to fully extract almond protein, and the filtered almond pulp is for later use;

[0034] 2. The stabilizer dissolves

[0035] Mix 50kg of white sugar and 2kg of stabilizer evenly, the stabilizer is glyceryl monostearate, which is fully dissolved in 50 L of hot water at 85°C, kept for 10 minutes, and mixed with the processed slurry;

[0036] 3. Fragrance and volume

[0037] Add 80℃ demineralized water to make the volume to 1000L, adjust the pH value to 7.0 with edible alkali, add 0.2kg almond extract and 0.01kg ethyl maltol to adjust the flavor, and stir evenly;

[0038] 4. Homogenization

[0039] Heat to 70°C for homogenization, the first homogenization pressure is 30 Mpa and the time is 40 minutes, and the second homogenization pressure is 5 MPaPa and the time is 20 minutes;

[0040] 5. Sterilization

[0041] Af...

Embodiment 2

[0052] 1. Almond processing

[0053] Refine 55kg of debittered and detoxified almonds with 300L softened water at room temperature, filter with 300 mesh, and filter three times to fully extract the almond protein, and the filtered almond pulp is for later use;

[0054] 2. The stabilizer dissolves

[0055] Mix 60 kg of white sugar and 4 kg of stabilizer, the stabilizer is sodium tripolyphosphate, which is fully dissolved in 100L of hot water at 100°C, kept for 5 minutes, and mixed with the processed slurry;

[0056] 3. Fragrance and volume

[0057] Add 90°C demineralized water to make the volume to 1000L, adjust the pH value to 8 with edible alkali, add 0.4kg almond essence and 0.03kg ethyl maltol to adjust the flavor, and stir evenly;

[0058] 4. Homogenization

[0059] Heat up to 80℃ for homogenization, the first homogenization pressure is 35Mpa, time is 30 minutes, the second homogenization pressure is 10MPa, time is 10 minutes;

[0060] 5. Sterilization

[0061] After filling, carry ou...

Embodiment 3

[0073] 1. Almond processing

[0074] Grind 50kg debittered and detoxified almonds with 280L demineralized water at room temperature, filter with 280 mesh, and filter three times to fully extract the almond protein, and the filtered almond pulp is for later use;

[0075] 2. The stabilizer dissolves

[0076] Mix 55kg white granulated sugar and 3kg stabilizer uniformly. The stabilizer is xanthan gum and sodium carboxymethyl cellulose with a mass ratio of 1:1. They are fully dissolved in 80L of hot water at 95°C, and kept warm for 8 minutes. Good slurry mixing;

[0077] 3. Fragrance and volume

[0078] Add 85°C demineralized water to make the volume to 1000L, adjust the pH value to 7.5 with edible alkali, add 0.3kg almond extract and 0.02kg ethyl maltol to adjust the flavor, and stir evenly;

[0079] 4. Homogenization

[0080] Heat up to 75℃ for homogenization, the first homogenization pressure is 32 Mpa, time is 35 minutes, the second homogenization pressure is 7MPa, time is 15 minutes;

[...

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PUM

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Abstract

The invention discloses a bitter almond kernel debittering and detoxifying process which can be used for keeping the specific nutrients of bitter almond kernels without damaging the tissue structures of the bitter almond kernels, is free from residues of pollutants during processing, and accords with processing conditions, and pure white almond kernels can be obtained after peeling. The process comprises the following steps: strictly selecting wild almond kernels serving as a raw material; soaking red-coated almond kernels into normal-temperature clear water for 10-12 hours in a way of changing the water once every 2-4 hours; picking the soaked coated almond kernels out, draining off, adding into prepared boiling water, heating to be in a boiling state while stirring, keeping for 5-10 minutes, and blanching uniformly and fully while observing; adding the blanched almond kernels into cold water rapidly, and cooling to the normal temperature; peeling and carefully selecting manually; and adding the peeled and carefully-selected white almond kernels into the normal-temperature water, continually soaking for 12-24 hours in a way of changing the water once every 2-4 hours, and fully stirring, wherein the soaked bitter almond kernels can be eaten directly and processed after debittering.

Description

Technical field [0001] The invention relates to a processing method of almond milk beverage. Background technique [0002] Almond milk is refined with almonds as raw materials. It not only fully retains the natural nutrition of almonds, but also has a creamy white color and a sweet and delicious taste. Cold drinks can cool off the heat, hot drinks can nourish the lungs and eliminate dryness. It integrates "natural, nutritious and health care". Meet the needs of people of all ages, suitable for the whole family to enjoy. The original method is: 1. Do not filter after refining, and use it directly, which will cause the product to taste bad and have sediment; 2. Dissolve the stabilizer, mix the white sugar, stabilizer and thickener uniformly, and add the thickener Harmful to the human body; 3. Use clean water to adjust the volume, add only the essence, and the taste is not good; 4. When homogenizing, the emulsion is not uniform, resulting in a large amount of precipitation; 5. Ster...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L2/72A23L33/00
CPCA23L2/38A23L2/52A23L2/72A23L33/00A23V2002/00A23V2200/15A23V2300/26
Inventor 朱宝智
Owner BEIPIAO XINGHONG BEVERAGE CO LTD