Nut compound milk beverage and preparation method thereof

A dairy and beverage technology, applied in the field of milk beverages, can solve the problems of reduced absorption and utilization, and achieve the effects of convenient drinking, prevention of cardiovascular and cerebrovascular diseases, and prevention of diabetes

Inactive Publication Date: 2015-01-21
刘昌坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Proteins derived from rice noodles lack lysine, so their amino acids are low, only 0.3-0.5, and the degree of absorption and utilization of such proteins by the human body is reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of nut compound milk beverage, comprises the following components by weight:

[0025] 50 peanut kernels, 1 walnut kernel, 1 almond kernel, 1 hazelnut kernel, 8 cashew kernel kernels, 2 pine nut kernels, and 2 macadamia nut kernels as main ingredients;

[0026] Sucrose fatty acid ester 0.1, sodium carboxymethyl cellulose 0.3, xanthan gum 0.2, sodium tripolyphosphate 0.1, sucralose 0.3, acesulfame potassium 0.5, sodium bicarbonate 0.3, food flavor 0.3 as auxiliary materials;

[0027] The main material is pulverized in proportion at a temperature of 18°C, and pulverized by a low-temperature grinding mill so that the pulverized particle size is 10 μm, passed through a 150-mesh sieve, and vibrated for 6 minutes to obtain a nut meal; stir the nut meal and the auxiliary material liquid Evenly, add 5 parts by weight of skimmed milk powder after standing for 30 minutes.

[0028] The method for the nut compound milk beverage is prepared by following steps:

[0029] (1) P...

Embodiment 2

[0038] A kind of nut compound milk beverage, comprises the following components by weight:

[0039] 60 peanut kernels, 5 walnut kernels, 5 almond kernels, 8 hazelnut kernels, 15 cashew nut kernels, 5 pine nut kernels, and 5 macadamia nut kernels as main ingredients;

[0040] Sucrose fatty acid ester 0.3, sodium carboxymethyl cellulose 0.5, xanthan gum 0.4, sodium tripolyphosphate 0.6, sucralose 0.5, acesulfame potassium 0.5, sodium bicarbonate 0.8, food flavor 0.7 as auxiliary materials;

[0041] The main material is pulverized in proportion at a temperature of 18°C, and pulverized by a low-temperature grinding mill so that the pulverized particle size is 10 μm, passed through a 150-mesh sieve, and vibrated for 6 minutes to obtain a nut meal; stir the nut meal and the auxiliary material liquid Evenly, after standing for 30 minutes, add 10 parts by weight of whole milk powder.

[0042] The method for the nut compound milk beverage is prepared by following steps:

[0043] (1) ...

Embodiment 3

[0052] A kind of nut compound milk beverage, comprises the following components by weight:

[0053] 70 peanut kernels, 10 walnut kernels, 8 almond kernels, 10 hazelnut kernels, 12 cashew nut kernels, 9 pine nut kernels, and 5 macadamia nut kernels;

[0054] Sucrose fatty acid ester 0.3, sodium carboxymethyl cellulose 0.2, xanthan gum 0.6, sodium tripolyphosphate 0.8, sucralose 0.8, acesulfame potassium 1.1, sodium bicarbonate 1.5, food flavor 0.9 as auxiliary materials;

[0055] The main material is pulverized in proportion at a temperature of 18°C, and pulverized by a low-temperature grinding mill so that the pulverized particle size is 20 μm, passed through a 150-mesh sieve, and vibrated for 6 minutes to obtain a nut meal; stir the nut meal and the auxiliary material liquid Evenly, after standing for 30 minutes, add 5 parts by weight of whole milk powder.

[0056] The method for the nut compound milk beverage is prepared by following steps:

[0057] (1) Preparation of nut ...

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PUM

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Abstract

The invention provides a nut compound milk beverage and a preparation method thereof. The nut compound milk beverage comprises the following components by weight: 50-70 parts of peanut kernel, 1-10 parts of walnut kernel, 1-10 parts of almond, 1-10 parts of hazelnut kernel, 8-25 parts of cashew kernel, 1-10 parts of pine nut kernel and 1-8 parts of Hawaii nut which are used as mian materials. The nut compound milk beverage has antioxidant, antitumor, free radical scavenging, cardiovascular disease and diabetes preventing and other health functions, especially, is extremely rich in anthocyanin pigment content, has a strong anti-oxidation, free radical scavenging and anti radiation effect, is convenient to drink and stable in quality, can provide the human body daily need nutrients, is reasonable and scientific in formula, can be produced and applied in large scale, and is suitable for general popularization and application.

Description

technical field [0001] The invention relates to the field of milk beverages, in particular to a high-protein mixed nut compound dairy beverage and a preparation method thereof, and in particular to solving the problems of mixing stability of various proteins, nutrition collocation and mouthfeel. Background technique [0002] There are many types of beverages in the prior art, such as functional beverages and carbonated beverages. The main consumers are teenagers. Long-term drinking will damage the spleen and stomach, resulting in increased garbage in the human body and bringing hidden dangers to health. So far, there is no healthy drink with good taste and nutrition. According to market research, there are more and more food safety problems such as antibiotics and germs in dairy products, and their nutritional value varies greatly. The indispensable protein in the diet mainly comes from animal foods and plant foods. The amino acids contained in natural protein and plant pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/152
Inventor 刘昌坤
Owner 刘昌坤
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