Hawthorn and walnut milk and preparation method thereof

A technology for walnut milk and hawthorn, which is applied in the field of hawthorn walnut milk and its preparation, can solve the problems of affecting the development of walnuts, rare technologies for processing raw materials, bitter taste and the like

Inactive Publication Date: 2015-01-28
HENAN FENGZHIYUAN BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, for a long time, hawthorn has been mostly used for fresh food and medicine, and the technology for processing raw materials in the food and beverage industry is rare; although a small pa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Hawthorn walnut milk, comprising the following components by weight percentage: 5-10% hawthorn, 5-10% walnut, 4-8% white sugar, 0.1-0.3% polyglycerol fatty acid ester, 0.02-0.05% xanthan gum, Baking soda 0.1-0.15%, antioxidant 0.01-0.03%, cyclamate 0.001-0.003%, softener 0.02-0.04%, and the balance is pure water. The softening agent is any one of sodium tripolyphosphate and sodium pyrophosphate.

[0018] The preparation method of hawthorn walnut milk comprises the following steps:

[0019] A. Preparation of puree: walnuts are selected from high-quality walnuts with smooth fruit surface, plump kernels and fragrant taste, shelled and peeled, soaked in pure water for 4-5 hours; add soaked walnut kernels at a ratio of 1:5 to Pure water is sent to three colloidal mills connected in series for pulping, and 60-80 mesh filters are used for pulp and residue separation;

[0020] B. Deployment: Dissolve white sugar, polyglycerol fatty acid ester, xanthan gum, baking soda, antiox...

Embodiment 2

[0025] Hawthorn walnut milk includes the following components in weight percentage: 9% hawthorn, 6% walnut, 5% white sugar, 0.1% polyglycerol fatty acid ester, 0.03% xanthan gum, 0.1% baking soda, 0.03% antioxidant, 0.001% cyclamate, 0.03% softener, and the balance is pure water.

[0026] The preparation method of hawthorn walnut milk comprises the following steps:

[0027] A. Preparation of puree: select high-quality walnuts with smooth fruit surface, plump kernels, and fragrant taste, shell and peel, soak in pure water for 4-5 hours; add soaked walnut kernels in 1:5 ratio of pure water at 75°C , into three colloidal mills connected in series, and use a filter screen less than 80 mesh to separate the pulp and slag;

[0028] B. Deployment: Dissolve white sugar, polyglycerol fatty acid ester, xanthan gum, baking soda, antioxidant, cyclamate, softener and other auxiliary materials with 70-78 ℃ pure water, stir well, and then grind the walnuts Add the pulp and hawthorn juice in...

Embodiment 3

[0033] Hawthorn walnut milk, including the following components in weight percentage: 10% hawthorn, 5% walnut, 6% white sugar, 0.3% polyglycerol fatty acid ester, 0.04% xanthan gum, 0.15% baking soda, 0.01% antioxidant , cyclamate 0.003%, sodium pyrophosphate 0.04%, and the balance is purified water.

[0034] The preparation method of hawthorn walnut milk comprises the following steps:

[0035] A. Preparation of puree: walnuts are selected from high-quality walnuts with smooth fruit surface, plump kernels and fragrant taste, shelled and peeled, soaked in pure water for 4-5 hours; add soaked walnut kernels at a ratio of 1:5 to Pure water is sent to three colloidal mills in series for refining, and 80-mesh filter screen is used to separate pulp and residue;

[0036] B. Deployment: Dissolve white sugar, polyglycerol fatty acid ester, xanthan gum, baking soda, antioxidant, cyclamate, softener and other auxiliary materials with 70-78 ℃ pure water, stir well, and then grind the wal...

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PUM

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Abstract

The invention discloses a full process for preparing hawthorn and walnut milk drink by taking hawthorns and walnuts as raw materials, adding white granulated sugar, polyglycerol fatty acid ester, xanthan gum, sodium bicarbonate, an antioxidant, sodium cyclamate and a softening agent and performing husking, selecting, cleaning, peeling, soaking, grinding, mixing, homogenizing, filling and sterilization, the natural nutritional components and the effects of the hawthorns and the walnuts are retained, and the hawthorn and walnut milk drink is plant protein drink which tastes sweet and sour, is fresh and cool in mouthfeel, is rich in unsaturated fatty acid, flavonoids, various vitamins and various organic acids such as tartaric acid, citric acid, maslinic acid and malic acid, can assist in digestion, tonify spleen and stomach, has obvious effects of expanding blood vessels and reducing pressure, has the functions of enhancing myocardium, resisting arrhythmia and adjusting blood fat and cholesterol content, and is beneficial for patients suffering from hyperlipidemia and hypertension, thereby being certainly popular among people.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, in particular to a hawthorn walnut milk and a preparation method thereof. Background technique [0002] Hawthorn, (Crataegus pinnatifida Bunge), also known as Shanlihong, is a drupe fruit with hard core, thin flesh and slightly sour taste. Hawthorn contains a variety of vitamins, tartaric acid, citric acid, maslinic acid, malic acid and other organic acids. Hawthorn contains medicinal ingredients such as mountain terpenoids and brass, which can significantly expand blood vessels and lower blood pressure. It has the functions of strengthening the heart muscle, anti-arrhythmia, and regulating blood lipid and cholesterol levels. It is both medicinal and edible, and is of high value. [0003] Walnuts (scientific name: Juglans regia), also known as walnuts, Qiang peaches, and almonds, cashews, and hazelnuts, are known as the world-renowned "four major dried fruits". They are not only ...

Claims

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Application Information

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IPC IPC(8): A23C11/10
Inventor 杨团结张甫振
Owner HENAN FENGZHIYUAN BIOLOGICAL TECH
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