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Dispersed synergistic production method of composite apricot kernel juice

A production method and synergistic technology, applied in milk substitutes, dairy products, applications, etc., can solve problems affecting product quality, thermodynamic instability, protein and solid particle coagulation and fat floating phenomenon, etc., to achieve the effect of amplification, Increase the effect of collision dispersion

Inactive Publication Date: 2017-12-01
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

[0017] (1) Raw material refinement: take 60 kg of almonds, add 240 kg of drinking water, mix well and refine the slurry to 260 mesh;

[0018] (2) Slurry adjustment: adjust the pH value of the slurry to 5.3, adjust the temperature to 42°C, add cellulase for enzymolysis for 2.9 hours, and the dosage of cellulase is 25U / g substrate;

[0019] (3) Composite pulping: add 640 kg of drinking water, 7 kg of carrageenan, 48 kg of white granulated sugar, 6 kg of sucrose fatty acid ester with an HLB value of 13, 2.0 kg of monoglyceride with an HLB value of 3.8, and 3 kg of peanut oil into the slurry , mix well, stir at 48°C for 29 minutes, and the stirring speed is 4000 rpm;

[0020] (4) Filling and sterilization: the slurry is sterilized at 115° C., cooled, and filled to obtain the product.

[0021] After evaluation, the average particle size of the product is 597nm, and the storage period is less than 3 months at 8-32°C.

Embodiment 2

[0023] (1) Raw material refinement: take 60 kg of almonds, add 240 kg of drinking water, mix well and refine the slurry to 260 mesh;

[0024] (2) Slurry adjustment: adjust the pH value of the slurry to 5.3, and adjust the temperature to 42°C;

[0025] (3) Collision dispersion: when the slurry is pressurized to 165MPa by a pressurizing device, the slurry is ejected from micropores with a diameter of 2.4mm and collides, and the pressure of the slurry drops at a rate of 8MPa / min, and the pressure-reducing collision After 8 minutes, the depressurization was stopped, the slurry continued to collide for 9 minutes, and then stood at 42°C for 2.9 hours to form a dispersed slurry;

[0026] (4) Composite pulping: add 640 kg of drinking water, 7 kg of carrageenan, 48 kg of white granulated sugar, 6 kg of sucrose fatty acid ester with an HLB value of 13, 2.0 kg of monoglyceride with an HLB value of 3.8, and 3 kg of peanut oil into the dispersion slurry. kg, mix well, and stir at 48°C for...

Embodiment 3

[0030] (1) Raw material refinement: take 60 kg of almonds, add 240 kg of drinking water, mix well and refine the slurry to 260 mesh;

[0031] (2) Slurry adjustment: adjust the pH value of the slurry to 5.3, adjust the temperature to 42°C, add cellulase, and the dosage of cellulase is 25U / g substrate;

[0032] (3) Collision dispersion: when the slurry is pressurized to 165MPa by a pressurizing device, the slurry is ejected from micropores with a diameter of 2.4mm and collides, and the pressure of the slurry drops at a rate of 8MPa / min, and the pressure-reducing collision After 8 minutes, the depressurization was stopped, the slurry continued to collide for 9 minutes, and then stood at 42°C for 2.9 hours to form a dispersed slurry;

[0033] (4) Composite pulping: add 640 kg of drinking water, 7 kg of carrageenan, 48 kg of white granulated sugar, 6 kg of sucrose fatty acid ester with an HLB value of 13, 2.0 kg of monoglyceride with an HLB value of 3.8, and 3 kg of peanut oil into...

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Abstract

The invention relates to a dispersed synergistic production method of composite apricot kernel juice. The dispersed synergistic production method comprises the following steps of refining raw materials, regulating slurry, performing head-on collision to form dispersed slurry, performing composite slurry conditioning, performing filling, performing sterilization and the like. Compared with a conventional making technology of a protein beverage, the dispersed synergistic production method has the characteristics that after the raw materials are specifically processed, refining with a colloid mill and treatment with a homogenizing machine are not needed, and a uniform and stable beverage with a protein-emulsifying stabilizing-fat form can be formed.

Description

technical field [0001] The invention relates to a dispersion and synergistic production method of compound almond milk, which belongs to the field of food processing. Background technique [0002] Vegetable protein drink is a milky liquid drink mainly made of plant protein, which is made from plant nuts and pulp as the main raw materials (such as almonds). 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 products. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 潘军辉
Owner NANCHANG UNIV
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