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Preparation method of Queensland nut beverage

A technology for nuts and beverages, applied in the field of preparation of macadamia nut beverages, which can solve problems such as difficulty in retention, inconsistency, and cover-up, and achieve the effects of extending shelf life, improving homogenization, and reducing protein denaturation

Inactive Publication Date: 2016-11-16
岑溪市中林食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional macadamia nuts are mainly made into dried fruit products, and there are few types of deep-processed products; and because of their high fatty acid content and low protein content, direct consumption alone is likely to cause obesity, three highs (high blood pressure, high blood pressure, etc.) blood fat, high blood sugar), so it does not conform to the concept of modern people's healthy diet
For this reason, people began to try to do further deep processing of macadamia nuts, for example, by mixing macadamia nuts with milk products or other additives to increase the protein content in macadamia nut products, but there is a big defect in this approach: this kind The taste of raw macadamia nuts in macadamia nut products is easily covered by the added substances, and it is difficult to retain. Therefore, doing so will lose the true meaning of macadamia nut products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The macadamia nut beverage of this embodiment comprises the following preparation steps:

[0023] A. Drying macadamia nuts to a moisture content of ≤12wt%;

[0024] B. Shelling the macadamia nuts dried in step A to take out the kernels, and putting the nuts into an ultrafine mill at room temperature for dry grinding until the fineness reaches more than 200 meshes to obtain macadamia nut pulp for later use;

[0025] C. Mix 300g of macadamia nut pulp prepared in the steps, 50g of sodium caseinate, 30g of monoglyceride, and 2g of sodium alginate, then add 9618mL of water and put it into a high-pressure homogenizer. Under the condition of 65°C, carry out the first homogenization process; then carry out the second homogenization process under the conditions of pressure 40MPa and temperature 65°C;

[0026] D. Put the feed liquid obtained in step C into an ultra-high temperature instant sterilizer, and sterilize it at 135°C to 137°C for 5S, then cool it down and perform a...

Embodiment 2

[0029] The macadamia nut beverage of this embodiment comprises the following preparation steps:

[0030] A. Drying macadamia nuts to a moisture content of ≤12wt%;

[0031] B. Shelling the macadamia nuts dried in step A to take out the kernels, and putting the nuts into an ultrafine mill at room temperature for dry grinding until the fineness reaches more than 200 meshes to obtain macadamia nut pulp for later use;

[0032] C. Mix 400g of macadamia nut pulp prepared in the steps, 50g of sodium caseinate, 20g of Span 60, 10g of sucrose ester, and 2g of sodium alginate, then add 9518mL of water and put it into a high-pressure homogenizer. Under the condition of 25MPa and temperature of 70℃, the first homogenization process is carried out; then under the condition of pressure of 40MPa and temperature of 70℃, the second homogenization process is carried out;

[0033] D. Put the feed liquid obtained in step C into an ultra-high temperature instant sterilizer, and sterilize it at...

Embodiment 3

[0036] The macadamia nut beverage of this embodiment comprises the following preparation steps:

[0037] A. Drying macadamia nuts to a moisture content of ≤12wt%;

[0038] B. Shelling the macadamia nuts dried in step A to take out the kernels, and putting the nuts into an ultrafine mill at room temperature for dry grinding until the fineness reaches more than 200 meshes to obtain macadamia nut pulp for later use;

[0039] C. Mix 400g of macadamia nut pulp, 60g sodium caseinate, 10g Tween 60, 10g Tween 80, 5g monoglycerides, 5 sucrose esters, 1g sodium alginate, 1g carrageenan, and then add 9508mL Put the water into the high-pressure homogenizer, firstly carry out the first homogenization process under the condition of pressure 25MPa and temperature 75℃; then carry out the second homogenization process under the condition of pressure 40MPa and temperature 75℃. sub-homogeneous process;

[0040] D. Put the feed liquid obtained in step C into an ultra-high temperature instan...

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Abstract

The invention discloses a preparation method of a Queensland nut beverage, belonging to the technical field of deep processing of Queensland nuts. The preparation method comprises the following steps: firstly baking Queensland nuts, peeling shells, taking kernels, and carrying out dry grinding on the kernels at normal temperature until the fineness reaches 200 meshes or above, so as to obtain Queensland nut kernel pulp; mixing 3.0-4.0% of Queensland nut kernel pulp, 0.5-0.6% of sodium caseinate, 0.3-0.35% of an emulsifying agent and 0.02-0.03% of a thickening agent in percentage by weight, and then adding water until the percentage is 100%; and carrying out homogenization twice under specific conditions, and then carrying out ultra-high temperature instant sterilization, cooling and sterile filling. According to the preparation method of the Queensland nut beverage, provided by the invention, the specific flavor of the raw materials, namely the Queensland nuts, can not be covered and can be kept, so that the product, namely the Queensland nut beverage, can maximally keep the original nutritional ingredients and flavor of the Queensland nuts.

Description

technical field [0001] The invention belongs to the technical field of macadamia nut deep processing, and in particular relates to a preparation method of macadamia nut beverage. Background technique [0002] Macadamia nuts belong to the genus Macadamia nuts of the family Locustaceae. Its aliases are Queensland chestnuts, macadamia walnuts, macadamia nuts, and Queensland nuts. It is a tree nut native to Australia. [0003] Macadamia nuts are rich in nutrients, with an oil content of 70% to 79%. They are especially rich in unsaturated fatty acids, mainly oleic acid and palmitic acid. The ratio of unsaturated fatty acids to saturated fatty acids in the kernels of light-shelled macadamia nuts is 6.2 , the rough shell species is 4.8; the protein is 9%, and it is also rich in calcium, phosphorus, iron, vitamin B1, B2 and 8 kinds of amino acids necessary for the human body. [0004] Traditional macadamia nuts are mainly made into dried fruit products, and there are few types of d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/42
CPCA23L2/38A23L2/42
Inventor 何冰锋廖伟豪
Owner 岑溪市中林食品有限公司
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