Macadimia nut and walnut kernel drink prepared by two-phase conditioning method

A technology of nuts and walnuts, applied in the field of macadamia walnut beverages, which can solve the problems of protein and solid particle coagulation and fat floating, affecting product quality, thermodynamic instability, etc., to achieve good product stability, avoid stratification, and store high performance effect

Inactive Publication Date: 2017-09-05
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Vegetable protein beverage is a complex thermodynamically unstable system, which is prone to coagulation of protein and solid particles and floating of fat during heat sterilization and subsequent storage, which affects the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Raw material processing: select walnut meal and macadamia nut meal obtained by the cold pressing method, and prepare walnut protein and macadamia nut protein by alkali extraction and acid precipitation method;

[0019] (2) Water-phase conditioning: take 10 kg of walnut protein and 10 kg of macadamia nut protein, add 860 kg of drinking water and 4.8 kg of white sugar, mix well, refine the slurry to 180 mesh, adjust the pH to 4.5, and raise the temperature to 54°C, carry out homogenization treatment 3 times, the treatment pressure is 80MPa, 120MPa and 140MPa respectively, to form A liquid;

[0020] (3) Oil phase conditioning: Weigh 5 kg of absolute ethanol, add 60 kg of drinking water, stir for 1 minute, then keep stirring, add 4 kg of soybean oil, 3 kg of olive oil, and 3 kg of peanut oil at a constant speed within 8 minutes , forming liquid B; stirring speed is 3800 rev / min;

[0021] (4) Fusion of oil and water: Add liquid B to liquid A by means of uniform flow, an...

Embodiment 2

[0024] Embodiment 2 comparative test

[0025] (1) Raw material processing: select walnut meal and macadamia nut meal obtained by the cold pressing method, and prepare walnut protein and macadamia nut protein by alkali extraction and acid precipitation method;

[0026] (2) Water-phase conditioning: take 10 kg of walnut protein and 10 kg of macadamia nut protein, add 860 kg of drinking water and 4.8 kg of white sugar, mix well, refine the slurry to 180 mesh, adjust the pH to 4.5, and raise the temperature to 54°C, carry out homogenization treatment 3 times, the treatment pressure is 80MPa, 120MPa and 140MPa respectively, to form A liquid;

[0027] (3) Oil phase conditioning: take 65 kg of drinking water, stir for 1 minute, then keep stirring, add 4 kg of soybean oil, 3 kg of olive oil, and 3 kg of peanut oil at a constant speed within 8 minutes to form liquid B; the stirring speed is 3800 rpm;

[0028] (4) Fusion of oil and water: Add liquid B to liquid A by means of uniform f...

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PUM

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Abstract

The present invention relates to macadimia nut and walnut kernel drink prepared by a two-phase conditioning method. The method comprises the following steps: raw material treating, water phase conditioning, oil phase conditioning, oil and water merging, homogenizing, filling, sterilizing, etc. The macadimia nut and walnut kernel drink is characterized by using water as a dispersion medium, and walnut kernel proteins, macadamia nut proteins and edible oil are used as a dispersion system of a dispersion phase. By using a special processing, the even and stable ''protein-self-emulsifying stability-oil'' drink is formed.

Description

technical field [0001] The invention relates to a macadamia walnut beverage prepared by a two-phase tempering method, belonging to the field of food processing. Background technique [0002] Vegetable protein beverage is a milky liquid drink with vegetable protein as the main raw material (such as walnut kernel and macadamia nut kernel) as the main raw material. Vegetable protein drinks are rich in nutrition, not only rich in high-quality protein, but also contain indispensable nutrients in human life activities such as fat, vitamins, and minerals. Compared with animal protein milk beverages, plant protein beverages have higher unsaturated fatty acid content and lower cholesterol, which has positive significance for preventing arteriosclerosis and diabetes. my country's plant protein resources are extremely rich, and the development of new varieties of plant protein beverages is suitable for the eating habits of Chinese consumers and enriches the market for beverage product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23C11/10A23L11/65
CPCA23L2/38A23L2/52
Inventor 钟业俊
Owner NANCHANG UNIV
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