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Wolfberry fruit walnut milk and preparation method thereof

A technology of walnut milk and wolfberry, which is applied in the field of food processing, can solve the problems of darkening of the color of the material liquid, great influence on the color and flavor, and precipitation of flocs, and achieves the effects of enriching nutrients, improving immunity and protecting eyesight.

Inactive Publication Date: 2016-07-06
阳江喜之郎果冻制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, walnut milk has a single nutritional component and cannot fully meet the nutritional and health needs of consumer groups. However, the combination of wolfberry + walnut can give the product more nutritional and healthy components
[0003] Due to technical limitations, walnut milk currently on the market does not add wolfberry juice, because the existing walnut milk production process is prone to serious floc precipitation and darkening of the color of the feed liquid.
The reason is that wolfberry juice is slightly acidic. When it is added to walnut milk, some proteins will be denatured and serious flocculent precipitation will occur. After the product is sterilized, the material liquid will be separated, which will affect the nutritional content and appearance of the product.
Secondly, after the wolfberry juice is added, adjusting the appropriate pH value will have a greater impact on the color and flavor of the product. If the pH value is too low, protein denaturation will easily occur; if the pH value is too high, the color of the material will become darker.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Soak the walnut kernels in NaOH solution with a mass fraction of 0.6%, rinse and peel them, then raise the temperature of the walnut kernels to 80°C and grind them into a slurry with a colloid mill, and filter the slurry through an 80-mesh screen to obtain walnut pulp.

[0039] According to parts by weight, the 6-fold concentrated wolfberry juice produced by Shandong Jiamei Food Industry Co., Ltd. is adjusted to pH 6.8-7.0 with a baking soda solution with a mass content of 5%; Glycerides were dissolved in 90.7 parts of soft water at 70°C, sheared and mixed evenly to obtain a mixture; 0.1 part of concentrated wolfberry juice after pH adjustment and 4 parts of walnut pulp were added to the mixture, sheared and mixed for 20 minutes to obtain a liquid material, and then Adjust the pH of the liquid material to 7.0-7.3; then put the liquid material in a homogenizer for a homogenization, the first homogenization includes the first-level homogenization with a pressure of 280Bar ...

Embodiment 2

[0042] Soak the walnut kernels in NaOH solution with a mass fraction of 0.6%, rinse and peel the walnut kernels, then raise the temperature of the walnut kernels to 90°C and grind them into a slurry with a colloid mill, and filter the slurry through an 80-mesh screen to obtain walnut pulp.

[0043] According to parts by weight, the 6-fold concentrated wolfberry juice produced by Shandong Jiamei Food Industry Co., Ltd. is adjusted to pH 6.8-7.0 with a baking soda solution with a mass content of 5%; Glycerides were dissolved in 76.1 parts of soft water at 80°C, sheared and mixed uniformly to obtain a mixture; 0.3 parts of concentrated wolfberry juice after pH adjustment and 8 parts of walnut pulp were added to the mixture, sheared and mixed for 20 minutes to obtain a liquid material, and then Adjust the pH of the liquid material to 7.0-7.3; then place the liquid material in a homogenizer for a homogenization, the first homogenization includes first-level homogenization with a pre...

Embodiment 3

[0046] Soak the walnut kernels in NaOH solution with a mass fraction of 0.6%, rinse and peel them, then raise the temperature of the walnut kernels to 85° C. and grind them into a slurry with a colloid mill, and filter the slurry through an 80-mesh screen to obtain walnut pulp.

[0047] According to parts by weight, the 6-fold concentrated wolfberry juice produced by Shandong Jiamei Food Industry Co., Ltd. is adjusted to pH 6.8-7.0 with a baking soda solution with a mass content of 5%; 10 parts of white sugar, 0.1 part of xanthan gum, 0.2 part Glycerides were dissolved in 83.4 parts of soft water at 75°C, sheared and mixed uniformly to obtain a mixture; 0.2 parts of concentrated wolfberry juice after pH adjustment and 6 parts of walnut pulp were added to the mixture, sheared and mixed for 20 minutes to obtain a liquid material, and then Adjust the pH of the liquid material to 7.0-7.3; then place the liquid material in a homogenizer for a homogenization, the first homogenization...

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PUM

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Abstract

The invention discloses a wolfberry fruit walnut milk and a preparation method thereof, and relates to the field of food processing.The wolfberry fruit walnut milk is prepared from, by mass, 5-15% of white granulated sugar, 4-8% of walnut paste, 0.1-0.3% of concentrated wolfberry fruit juice, 0.1-0.3% of mono-and diglyceride, 0.05-0.15% of xanthan gum and the balance soft water.In preparation of the wolfberry fruit walnut milk, by precisely controlling the pH value of feed liquid, the stability of the feed liquid can be kept after the wolfberry fruit juice is added into existing walnut milk, the phenomenon of floccus layering or feed liquid color changing is avoided, and combination of the walnut paste and the wolfberry fruit juice is achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to wolfberry walnut milk and a preparation method thereof. Background technique [0002] At present, walnut milk has a single nutritional component and cannot fully meet the nutritional and health needs of consumer groups. However, the combination of wolfberry + walnut can endow the product with more nutritional and healthy components. [0003] Due to technical constraints, walnut milk currently on the market does not add wolfberry juice, because the existing walnut milk production process is prone to serious floc precipitation and darkening of the color of the product. The reason is that wolfberry juice is slightly acidic. When it is added to walnut milk, some proteins will be denatured and severe flocculent precipitation will occur. After the product is sterilized, the material liquid will be separated, which will affect the nutritional content and appearance of the prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 李永军孙佳江
Owner 阳江喜之郎果冻制造有限公司