Walnut juice and preparation method thereof

A technology of walnut dew and walnut kernels, which is applied in the field of walnut dew and its preparation, can solve the problems of high additive dosage and low additive content, and achieve the effect of low additive dosage, milky white color and simple ingredients

Active Publication Date: 2015-03-25
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, need to develop a kind of low walnut dew of additive

Method used

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  • Walnut juice and preparation method thereof
  • Walnut juice and preparation method thereof
  • Walnut juice and preparation method thereof

Examples

Experimental program
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Example Embodiment

[0028] The present invention also relates to the preparation method of the above walnut dew, and the preparation method comprises the following steps:

[0029] A, walnut kernel is carried out lye processing, peeling, pulping, obtains walnut kernel pulp, wherein the weight percent example of walnut kernel and lye solution is 1: (2~25), preferably 1: 5, standby;

[0030] b. Prepare a mixed solution of compound emulsified thickener, white granulated sugar, sodium carbonate and deionized water according to the weight percentage, dissolve the compound emulsified thickener, white granulated sugar and sodium carbonate in deionized water, and ensure that the compound is compounded The ratio of the weight of emulsifying thickener, white granulated sugar, and sodium carbonate to the weight of deionized water is controlled at 1: (1 to 6), preferably 1:2, for use;

[0031] c. The walnut kernel pulp in step a and the mixed solution in step b are prepared, and the walnut dew is obtained thr...

Example Embodiment

[0036] Example 1 Preparation of walnut dew with low additive content according to the present invention

[0037] a. Add 40g of Hebei walnut kernels to 1000g of sodium hydroxide solution (concentration 1%, temperature 100°C) and boil for 5 minutes, spray and peel with a high-pressure water gun, add the peeled walnut kernels into 300g of water, and use a colloid mill to grind pulp, get walnut kernel pulp for use;

[0038] b, mix 1.5g monoglyceride, sodium caseinate, xanthan gum mixture, 70g white sugar, 0.35g sodium carbonate and 100g water, the dissolving temperature is 75 ℃, the dissolving strength is 800rpm, the dissolving time is 10min, and the solution is for later use ;

[0039]c. The walnut kernel pulp obtained in step a and the mixed solution obtained in step b are prepared, the preparation time is 10min, and the preparation intensity is stirred at 800rpm; the homogenization temperature is 70°C, the homogenization pressure is 35Mpa, and the homogenization times are 2 ti...

Example Embodiment

[0043] Example 2 Preparation of walnut dew with low additive content of the present invention

[0044] a. Add 35g of Shanxi walnut kernels to 500g of potassium hydroxide solution (concentration 0.5%, temperature 100°C), soak for 15 minutes, spray and peel with a high-pressure water gun, add the peeled walnut kernels into 200g of water, and use a colloid mill to grind pulp, get walnut kernel pulp for use;

[0045] b, 1.5g carrageenan, monoglyceride, sucrose ester mixture, 70g white granulated sugar, 0.35g sodium carbonate and 125g water are mixed, the dissolving temperature is 90 ℃, the dissolving strength is 30000rpm, and the dissolving time is 25min, and the solution is for subsequent use;

[0046] c. The walnut kernel pulp obtained in step a and the mixed solution obtained in step b are prepared, and the preparation time is 30 minutes, and the preparation intensity is stirred at 30,000 rpm; the homogenization temperature is 85°C, the homogenization pressure is 40Mpa, and the...

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Abstract

The invention discloses walnut juice and a preparation method thereof. The walnut juice is composed of the following components in percentage by weight: 3.5-6% of walnut kernels, 6.5-7.5% of white granulated sugar, 0.1-0.2% of a compound emulsion thickener, 0.03-0.05% of sodium carbonate and the balance being deionized water. By reasonably setting a formula and selecting and proportioning additives, the adding amount of food additives can be decreased by more than 50% and only accounts for 0.1% of the total amount, moreover, a walnut juice product has the good stability, and can be capable of being stored for a long time.

Description

technical field [0001] The invention belongs to the technical field of beverage processing in the food industry, and in particular relates to a walnut dew and a preparation method thereof. Background technique [0002] Walnuts are extremely nutritious and have the effects of strengthening the body, nourishing the brain, beautifying the face, and prolonging life. Modern scientific research shows that every 100 grams of walnut kernels contain 50-64 grams of fat, of which 71% are linoleic acid, 12% are linolenic acid, and 15-20 grams of protein. The fat and protein contained in walnuts are the best nutrients for the brain, and because the main component of the fat contained in walnuts is linoleic acid glycerides, not only will it not increase cholesterol after eating, but it can also reduce the intestinal absorption of cholesterol Therefore, walnuts can be used as a tonic for patients with hypertension and arteriosclerosis. In addition, the trace elements zinc and manganese c...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52
CPCA23C11/10
Inventor 吕广梁俊平刘晶晶翟龙飞马志梅
Owner HEBEI BROS ILONG FOOD TECH LLC
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