A kind of walnut syrup 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 content and low additive content, and achieve the effects of low additive volume, milky white color and guaranteed nutritional content

Active Publication Date: 2017-03-15
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 content, solve the problem that current additive addition is high

Method used

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  • A kind of walnut syrup and preparation method thereof
  • A kind of walnut syrup and preparation method thereof
  • A kind of walnut syrup and preparation method thereof

Examples

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preparation example Construction

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

[0029] a. The walnut kernels are treated with lye, peeled, and refined to obtain walnut kernel pulp, wherein the weight percentage of walnut kernels and lye is 1: (2-25), preferably 1:5, and set aside;

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

[0031] c. Prepare the walnut pulp in step a and the mixed solution in step b, homogenize, fill and sterilize to obtain the walnut dew.

[0032] In the ...

Embodiment 1

[0036] Embodiment 1 prepares the walnut dew that the additive content of the present invention is low

[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 them with a high-pressure water gun, add the peeled walnut kernels to 300g of water, and use a colloid mill pulp, get the walnut kernel pulp for later use;

[0038] b. Mix 1.5g of monoglyceride, sodium caseinate, xanthan gum mixture, 70g of white sugar, 0.35g of sodium carbonate and 100g of water, the dissolution temperature is 75°C, the dissolution strength is 800rpm, the dissolution time is 10min, and the solution is ready for use ;

[0039]c. Blend the walnut pulp obtained in step a with the mixed solution obtained in step b. The blending time is 10 minutes, and the blending intensity is stirred at 800 rpm; the homogenization temperature is 70°C, the homogenization pressure is 35Mpa, and the homogenization times is 2...

Embodiment 2

[0043] Embodiment 2 prepares the walnut dew that the additive content of the present invention is low

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

[0045] b. Mix 1.5g carrageenan, monoglyceride, sucrose ester mixture, 70g white granulated sugar, 0.35g sodium carbonate and 125g water, the dissolution temperature is 90°C, the dissolution strength is 30000rpm, the dissolution time is 25min, and the solution is ready for use;

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

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Abstract

The invention discloses a walnut dew and a preparation method thereof. The walnut dew is composed of 3.5-6% of walnut kernels, 6.5-7.5% of white granulated sugar, 0.1-0.2% of a compound emulsifying thickener, and 0.03-03% of sodium carbonate. 0.05%, the balance is deionized water. Through the reasonable setting of formula and the selection and proportioning of additives, the amount of food additives added can be reduced by more than 50%, reaching only 0.1% of the total amount, and the walnut dew product has good stability and can be 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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Patent Type & Authority Patents(China)
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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