A kind of walnut yak milk and processing method thereof

A processing method and technology of yak milk, applied in the field of food processing, can solve problems such as hidden dangers of human body safety, and achieve the effect of safe and reliable food, simple process and rich nutrition

Inactive Publication Date: 2016-02-17
LIJIANG YIDUO DAIRY IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, a variety of flavors and fragrances will be added to cover up, because most of the flavors and fragrances are chemical products, which pose a safety hazard to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Preparation of walnut milk

[0024] a. Pretreatment: Soak the walnuts in 10 times the weight of a weak alkali solution with a pH of 8.0 for 8 hours, remove the soaking solution, then add 20 times the weight of the weak alkali solution, heat to boiling, and then remove the solution;

[0025] b. Refining: adding 10 times the weight of 80°C dilute alkali solution to the pre-treated walnut kernels to pulverize and refine to obtain a walnut milk stock solution with a fineness of 0.05mm;

[0026] c. Separating and removing slag: Rinse and stir the above-mentioned walnut milk stock solution twice with water at 90° C., filter to obtain a filtrate with a pH value of 7.0, namely walnut milk.

Embodiment 2

[0028] Preparation of walnut milk

[0029] a. Pretreatment: Soak the walnuts in 20 times the weight of a weak alkali solution with a pH of 7.5 for 2 hours, remove the soaking solution, add 10 times the weight of the weak alkali solution, heat to boiling, and then remove the solution;

[0030] b. Refining: adding 15 times the weight of 80°C dilute alkali solution to the pretreated walnut kernels to pulverize and refine to obtain a walnut milk stock solution with a fineness of 0.07 mm;

[0031] c. Separation and removal of slag: Wash and stir the above-mentioned walnut milk stock solution with 80° C. water for 3 times, and filter to obtain a filtrate with a pH value of 7.1, namely walnut milk.

Embodiment 3

[0033] Preparation of walnut milk

[0034] a. Pretreatment: Soak the walnuts in 15 times the weight of a weak alkali solution with a pH of 8.5 for 10 hours, remove the soaking solution, then add 12 times the weight of the weak alkali solution, heat to boiling, and then remove the solution;

[0035] b, refining: adding 20 times the weight of water to the pre-treated walnut kernels to pulverize and refine, to obtain a walnut milk stock solution with a fineness of 0.03mm;

[0036] c. Separation and removal of slag: Wash and stir the above-mentioned walnut milk stock solution with 80° C. water for 3 times, and filter to obtain a filtrate with a pH value of 6.8, namely walnut milk.

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PUM

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Abstract

The invention relates to walnut yak milk and a processing method thereof, and belongs to the technical field of food processing. The milk comprises the following ingredients in parts by weight: 145-155 parts of yak milk, 25-35 parts of walnut milk, 85-95 parts of sweetening agent and 1-4 parts of stabilizing agent. The walnut yak milk and the processing method have the benefits that the obtained walnut yak milk is safe and reliable to eat and nutrient-rich, has no obvious fishy smell and is suitable for populations in various places for drinking.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to walnut yak milk and a processing method thereof. Background technique [0002] Yak milk is the milk produced by yaks known as the "boat in the snow" on the Qinghai-Tibet Plateau. As a species in high-altitude areas, yaks live in a pollution-free environment, and the quality of their milk is unmatched by other milks. Modern research has found that yak milk is rich in immunoglobulins, 18 amino acids necessary for the human body, conjugated linoleic acid, α-linolenic acid, arachidonic acid, vitamin H, etc., and its amino acids, calcium, vitamin A The content of iron, zinc and calcium is 9.8 times, 3 times and 1.13 times higher than ordinary milk respectively. [0003] Compared with ordinary milk, although yak milk has better nutrition, yak milk has a heavier fishy smell, is more viscous, and is more difficult to dissolve. It is difficult for people in non-platea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152
Inventor 彪文俊
Owner LIJIANG YIDUO DAIRY IND CO LTD
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