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Kernel dew and preparation method thereof

A nut decoction and nut technology, which is applied in the field of fermented nut dew and its preparation, can solve the problems of single taste, can not meet demand and purchase desire, less variety, etc., and achieve unique taste, rich own taste, and unique taste. Effect

Active Publication Date: 2014-08-13
宁夏虹桥有机食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This type of plant protein beverage has few types and single taste, which can no longer meet the needs and purchase desires of consumers today.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of nut milk, its preparation method comprises the following steps:

[0040] (1). Soaking: Take fresh calcium fruit kernels and soak them in 0.05% NaHCO at 30°C 3 After soaking in the solution for 13 hours, rinse with clean water and drain.

[0041] (2). Deodorization: After soaking, place the soaked nuts in a high-pressure equipment at 0.09MPa and 121°C for 12 minutes, and quickly cool them to 15°C with ice water after taking them out.

[0042] (3). Grinding: add clarified calcium fruit juice to the nuts, and grind twice successively with colloid mills with fixed and dynamic disc spacings of 250um and 100um respectively;

[0043] The added amount of the calcium fruit juice is 9 times of the weight of the nuts.

[0044] (4). Filtration: use a centrifuge with a 300-mesh screen to separate the pulp residue from step (3) from the nut stock solution and pomace.

[0045] (5). Preparation: Add mixed sugar to the separated nut stock solution to adjust the sugar conten...

Embodiment 2

[0065] A kind of nut milk, its preparation method comprises the following steps:

[0066] (1). Soaking: Take fresh calcium fruit kernels and soak them in 0.05% NaHCO at 35°C 3 After soaking in the solution for 12 hours, rinse with clean water and drain.

[0067] (2). Deodorization: After soaking, place the soaked nuts in a high-pressure equipment at 0.09MPa and 121°C for 10 minutes. After taking them out, quickly cool them with ice water to 20°C.

[0068] (3). Grinding: add clarified calcium fruit juice to the nuts, and grind twice successively with colloid mills with fixed and dynamic disc spacings of 250um and 100um respectively;

[0069] The added amount of the calcium fruit juice is 10 times of the weight of the nuts.

[0070] (4). Filtration: use a centrifuge with a 300-mesh screen to separate the pulp and residue ground in step (3) from the nut stock solution and pomace.

[0071] (5). Preparation: Add mixed sugar to the separated nut stock solution to adjust the sugar...

Embodiment 3

[0090] A kind of nut milk, its preparation method comprises the following steps:

[0091] (1). Soaking: Take fresh calcium fruit kernels and soak them in 0.05% NaHCO at 25°C 3 After soaking in the solution for 15 hours, rinse with clean water and drain.

[0092] (2). Deodorization: After soaking, place the soaked nuts in a high-pressure equipment at 0.09MPa and 121°C for 15 minutes. After taking them out, they are quickly cooled to 10°C with ice water.

[0093] (3). Grinding: add clarified calcium fruit juice to the nuts, and grind twice successively with colloid mills with fixed and dynamic disc spacings of 250um and 100um respectively;

[0094] The added amount of the calcium fruit juice is 8 times of the weight of the nuts.

[0095] (4). Filtration: use a centrifuge with a 300-mesh screen to separate the pulp and residue ground in step (3) from the nut stock solution and pomace.

[0096] (5). Preparation: Add mixed sugar to the separated nut stock solution to adjust the ...

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PUM

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Abstract

The invention discloses kernel dew and a preparation method thereof, in particular relates to fermented kernel dew prepared from kernels or fruits of prunus humilis bunge and a preparation method thereof, and belongs to the technical field of beverages. The invention adopts the technical scheme that the fermented kernel dew is prepared by using prunus humilis bunge kernels as a raw material through the processes of soaking, deodorization, grinding, filtration, preparation, enzymolysis, sterilization, fermentation, blending, homogenization, proportioning, secondary sterilization, filling and the like. The kernel dew is unique in taste, exquisite and round in mouthfeel, bright in color, rich in nutrition and strong in functional health care. Particularly, the prunus humilis bunge kernels have the functions of diminishing swelling, inducing diuresis and relaxing the bowels, and are suitable for consumer groups of different ages. An ultrahigh pressure cold sterilization technology is sequentially adopted for two times in the making process, so that the destroy of high temperature to the factors of the product such as flavor, mouthfeel, color and nutrients is effectively avoided; by adopting the enzymolysis process of plant proteinase, the kernel dew is more vigorous, exquisite and round in mouthfeel.

Description

technical field [0001] The invention relates to a nut jelly and a preparation method thereof, in particular to a fermented nut jelly made from the nuts and granules of the calcium fruit and a preparation method thereof. Background technique [0002] Calcium fruit is a unique new high-quality fruit variety unique to my country that was discovered and bred from the wild plant Prunus aurora after more than ten years by Professor Du Junjie, a Chinese fruit tree expert. Its fruit is extremely high in calcium, and is known as the "star of calcium supplementation". Calcium fruit is rich in protein mineral elements, vitamins and amino acids. The content of calcium and iron per 100 grams of fresh fruit reaches 60 mg and 1.5 mg respectively, 6 times that of apples. The fruit contains 17 kinds of amino acids, the total amount is as high as 338.3-451.7 mg / 100g, especially the content of vitamin C, B2 and E and potassium The contents of , phosphorus, iron, zinc, selenium and lysine are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/56A23L2/64A23L2/62A23L1/29A23L33/00
CPCA23L2/38A23L2/56A23L2/62A23L2/64A23L2/84A23L33/00A23V2002/00A23V2200/30
Inventor 李伟陈燕张磊
Owner 宁夏虹桥有机食品有限公司
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