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Method for preparing high protein content nut beverage

A high-protein, nut technology, applied to other non-alcoholic beverages in the field of food processing, can solve the problems of poor taste, insufficient aroma, low solid content such as protein, etc. The effect of nutritional value

Inactive Publication Date: 2017-05-10
无锡赞匠生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that there are few types of nuts used in nut beverages, nutritional loss and insufficient aroma, weak taste, and low content of solids such as protein

Method used

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  • Method for preparing high protein content nut beverage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Raw material preparation of nuts: removing impurities from the nuts;

[0037] (2) Roasting: Macadamia nuts, walnut kernels, and hazelnut kernels are toasted, and different nuts are processed separately, and the processed nuts should have their characteristic aroma;

[0038] (3) Cooking: adding 4 times the weight of deionized water to the nut raw material, and steaming the roasted nuts, the cooking temperature is 100°C, and the cooking time is 15 minutes;

[0039] (4) Pulverization: Add deionized water 16 times the original weight of the nuts to the cooked slurry, and carry out circulation pulverization through a series of high-speed wet grinding equipment, and the circulation treatment time is 30 minutes;

[0040] (5) deployment: add 5% white granulated sugar and 0.4% compound food additive to the feed liquid after circulating wet crushing to improve the stability and sensory quality of the product;

[0041] (6) Homogenization: the second homogenization method is a...

Embodiment 2

[0045] (1) Raw material preparation of nuts: removing impurities from the nuts;

[0046] (2) Roasting: Carry out roasting treatment to hickory nut kernel, almond kernel, different nuts are processed separately, the nut after processing should have its characteristic fragrance;

[0047] (3) Cooking: adding deionized water 5 times its weight to the nut raw material, and steaming the roasted nuts, the cooking temperature is 95°C, and the cooking time is 20 minutes;

[0048] (4) Pulverization: Add deionized water 15 times the original weight of the nuts to the cooked slurry, and carry out circulation pulverization through a series of high-speed wet grinding equipment, and the circulation treatment time is 35 minutes;

[0049] (5) deployment: add 6% white granulated sugar and 0.6% compound food additive to the feed liquid after circulating wet crushing to improve the stability and sensory quality of the product;

[0050] (6) Homogenization: the second homogenization method is adop...

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Abstract

The invention discloses a method for preparing a high protein content nut beverage. The method mainly comprises the steps of nut raw material preparation, baking, cooking, smashing, blending, homogenization, packaging and sterilization. More than two types of nuts are selected as beverage raw materials, so that the nut beverage contains nutrition of various nuts and is rich in taste and high in content of unsaturated fatty acid. During baking, different baking processing processes are adopted for different nut; and by combination with cooking, the final product has good quality in taste and protein content. According to the method, the problem that nut varieties adopted for nut beverages are too few at present is solved, the different baking processing processes are adopted for the different nuts, and it is guaranteed that the treated nuts should have characteristic fragrance thereof. By further combination with the cooking treatment and a circulation wet method smashing technology, not only is the problem of nutrient loss solved, but also the problems of insufficient fragrance, boring taste and low content of solid matter such as protein in present nut beverages are solved.

Description

technical field [0001] The invention belongs to the technical field of other non-alcoholic beverages in the field of food processing, and in particular relates to a method for preparing nut beverages with high protein content. Background technique [0002] Nuts, according to the definition in the commercial recommendation standard SB / T 10670-2012, refer to the seeds of arbor plants with hard shells, mainly including walnuts, chestnuts, almonds, almond kernels, hickory nuts, pistachios, cashew nuts, ginkgo, torreya, Macadamia nuts, pine nuts, etc. Nuts are rich in protein and other nutrients, and their lipid composition is rich in unsaturated fatty acids, and contains essential fatty acids such as linoleic acid and linolenic acid, which have multiple health functions. Studies have shown that regular consumption of nut foods can help improve the balance of blood sugar and insulin, thereby reducing the incidence of type 2 diabetes; the unsaturated fatty acids rich in nuts such...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 刘通通李伦范晓波
Owner 无锡赞匠生物科技有限公司
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