Preparation method of cerasus humilis kernel drink

A technology of nut and fructose, applied in the field of preparation technology of Eucalyptus nut dew, can solve the problems of reduced utilization value, loss of functional components, waste of water resources and the like

Active Publication Date: 2015-09-23
上海东锦食品集团有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can remove amygdalin, it causes a great loss of water-soluble functional components such as protein, minerals and other trace elements in the nut milk at the same time. At the same time, constant water changes cause waste of water resources and increase production costs. Its use value is greatly reduced

Method used

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preparation example Construction

[0043] On the basis of the above-mentioned method for removing amygdalin from the amygdalin kernel, the present invention further provides a preparation method of the amygdalin jelly, said method comprising the steps of:

[0044] The first step is to mix the Oli nuts with water at 50-70°C, and filter to obtain the water-soaked nuts and soaking aqueous solution respectively;

[0045] In the second step, the soaking aqueous solution obtained in the first step is mixed with cellulase at 45-55° C. for at least 1.5 hours, and boiled to obtain an enzymatic hydrolyzate that has completed debittering and detoxification;

[0046] In the third step, the water-soaked nuts obtained in the first step are mixed with the debitterized and detoxified enzymatic hydrolyzate obtained in the second step to obtain a slurry;

[0047] The fourth step is to mix the slurry obtained in the third step with alkaline protease at 50-60°C for up to 1.5 hours to obtain the nut polypeptide liquid;

[0048] In...

Embodiment 1

[0074] 1) Shelling: use a shelling machine to crush the prunes kernels, and collect the prunes nuts after shelling for later use.

[0075] 2) Soaking: Weigh a certain amount of nuts, add three times the weight of water, soak in water at 50°C four times, change the water every 12 hours, and dissolve the amygdalin in the nuts in the aqueous solution by soaking , and then filtered to collect the soaked nuts and the soaking aqueous solution respectively.

[0076] 3) Debittering and detoxification: Cellulase is used to debitterize and detoxify the soaking aqueous solution. The amount of enzyme added is 0.5%, the pH of the solution is 6-8, the enzymolysis temperature is 50°C, and the enzymolysis time is 1.5h. The soaked amygdalin is enzymatically hydrolyzed to generate benzaldehyde, hydrocyanic acid and glucose. Then heat up the enzymolysis solution to 100°C, boil for 20 minutes, and remove the hydrocyanic acid generated in the enzymolysis solution by boiling, and at the same time ...

Embodiment 2

[0094] 1) Shelling: use a shelling machine to crush the prunes kernels, and collect the prunes nuts after shelling for later use.

[0095] 2) Soaking: Weigh a certain amount of nuts, add three times the weight of water, soak in water at 50°C four times, change the water every 12 hours, and dissolve the amygdalin in the nuts in the aqueous solution by soaking , and then filtered to collect the soaked nuts and the soaking water solution respectively.

[0096] 3) Beating: the nuts collected in step 2) are mixed with the soaking water solution for beating.

[0097] 4) Enzymolysis: use alkaline protease to enzymolyze the slurry in step 4), the enzyme addition amount is 0.5%, the solution pH is 6-8, the enzymolysis temperature is 55°C, and the enzymolysis time is 1.5h to obtain nuts Polypeptide solution.

[0098] 5) Enzyme inactivation: heat the nut polypeptide solution in step 5) at 90°C for 10 minutes to inactivate enzymes.

[0099] 6) filter

[0100] 7) Deployment: add fructose...

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PUM

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Abstract

The invention discloses a preparation method of a cerasus humilis kernel drink. The method includes the steps: (i) mixing cerasus humilis kernels with water at the temperature of 50-70 DEG C, filtering, and respectively obtaining kernels after being soaked by water and a soaking aqueous solution; (ii) mixing the soaking aqueous solution obtained in the step (i) with cellulase at the temperature of 45-55 DEG C for at least 1.5 h, boiling the obtained solution, and thus obtaining an enzymatic hydrolysis solution; (iii) mixing the kernels after being soaked by water and obtained in the step (i) with the enzymatic hydrolysis solution obtained in the step (ii), to obtain a pulp; (iv) mixing the pulp obtained in the step (iii) with alkaline protease at the temperature of 50-60 DEG C for at most 1.5 h, to obtain a kernel polypeptide liquid; and (v) mixing the kernel polypeptide liquid obtained in the step (iv) with fructose, and then carrying out secondary homogeneous treatment to obtain the cerasus humilis kernel drink.

Description

technical field [0001] The invention relates to a beverage and a production process thereof, in particular to a preparation process of a prunes fruit dew with prunes nuts as a main raw material. Background technique [0002] Ou Li, also known as calcium fruit, is a unique shrub species of the Rosaceae cherry genus in my country, mainly distributed in Shanxi, Hebei, Inner Mongolia, Shaanxi and Northeast China. The fruit tree has the characteristics of cold resistance and salt and alkali resistance, and plays an important role in improving the environment. Not only that, but its growth ability is extremely strong. Generally, it will bloom in the first year of planting. As a result, the yield per mu can reach 100 kg, the yield per mu can reach 300-500 kg in the second year, and the yield can reach 1000 to 1500 kg per mu in the third year. The price is 10-20 yuan / kg, which has good economic value. [0003] Ou Liren, also known as Yu Liren, is the fruit of Ou Liren. It is flat ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84
Inventor 荣耀中蔡愈杭陈伟
Owner 上海东锦食品集团有限公司
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