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Nut beverage and preparation technology thereof

A preparation process and nut technology, which are applied to the field of nut beverages and their preparation, can solve the problems of poor taste and flavor, single nutrition and high production cost, and achieve the effects of reducing preparation cost, high protein content, and reducing astringency and choking feeling.

Pending Publication Date: 2018-05-11
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problems of high production cost, single nutrition, and poor taste and flavor of existing nut beverages, the present invention provides a nut beverage and its preparation process

Method used

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  • Nut beverage and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A nut beverage, the raw materials used include soybean powder, walnut kernels, almond kernels, hazelnut kernels, cashew nut kernels, sunflower kernels and pumpkin kernels, in terms of weight percentage, soybean powder is 3-10 parts, walnut kernels is 3 parts ~8 parts, almond kernels 3~8 parts, hazelnut kernels 1~5 parts, cashew nut kernels 1~5 parts, melon seeds kernels 1~3 parts. This embodiment includes four examples of different raw material ratios, and the composition content of each example is as follows in terms of weight percentage:

[0047]

[0048] This plan increases the category of nuts. Through the scientific collocation of plant foods, protein complementation can be achieved and synergistic regulation can be achieved. The prepared beverage is not only rich in high-quality protein, but also contains fat, vitamins, minerals and other indispensable human life activities. Nutrients, and higher unsaturated fatty acid content, low cholesterol. The applicant t...

Embodiment 2

[0052] A nut beverage, calculated by weight percentage, comprising: 4 parts of soybean powder, 8 parts of walnut kernels, 3 parts of almond kernels, 2 parts of hazelnut kernels, 3 parts of cashew kernels, and 2 parts of melon seeds.

[0053] A preparation process of the nut drink, comprising the following steps:

[0054] Step 1. Peeling: Shell and peel walnuts, almonds, hazelnuts, cashews and melon seeds. In order to avoid chemical residues affecting the taste of nut beverages, this program uses physical peeling for walnuts and almonds. After the shelled walnuts and almonds are soaked or steamed in warm water, the shelled walnuts are transported to the tumbler and the shelled walnuts in the tumbler are peeled with a high-pressure water gun. The shelled almond wood after carrying out debarking process;

[0055] Step 2. Selection: Select walnut kernels, almond kernels, hazelnut kernels, cashew kernels and melon seeds that are plump, insect-free, and mildew-free. At the same tim...

Embodiment 3

[0064] A nut beverage, calculated by weight percentage, comprising: 3 parts of soybean powder, 7 parts of walnut kernels, 4 parts of almond kernels, 5 parts of hazelnut kernels, 5 parts of cashew kernels, and 3 parts of sunflower kernels.

[0065] A preparation process of the nut drink, comprising the following steps:

[0066] Step 1, peeling: walnuts, almonds, hazelnuts, cashews and melon seeds are removed and peeled, and the peeling methods of walnuts and almonds are the same as in Example 2;

[0067] Step 2. Selection: Select walnut kernels, almond kernels, hazelnut kernels, cashew kernels and melon seeds that are plump, insect-free, and mildew-free, and control the peeling rate of the selected walnut kernels and almond kernels to about 1.5%. ;

[0068] Step 3. Baking: Due to the method of soaking or steaming the walnuts and almonds after shelling in warm water and then peeling them, the moisture content of walnut kernels and almonds is relatively high, and direct grinding w...

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Abstract

The invention discloses a nut beverage and a preparation technology thereof, and belongs to the field of food processing. The nut beverage comprises the following components in parts by weight of 3-10parts of soybean flour, 3-8 parts of walnut kernels, 3-8 parts of almond kernels, 1-5 parts of hazelnut kernels, 1-5 parts of cashew kernels and 1-3 parts of melon seed kernels. The preparation technology of the nut beverage comprises the following steps of performing peeling, performing selecting, performing baking, performing premixing, performing refining, performing blending, performing homogenizing and performing sterilization. The nut beverage disclosed by the invention solves the problem that a conventional nut beverage is high in production cost, single in nutrients and poor in mouthfeel and flavor. The soybean flour, the walnut kernels, the almond kernels, the hazelnut kernels, the cashew kernels and the melon seed kernels are matched and mixed in proportion, so that the nut beverage is prepared, the nut beverage is guaranteed to have rich nutrient substances. Besides, the cost is reduced, and the mouth feel and the flavor of the prepared nut beverage are good.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a nut drink and a preparation process thereof. Background technique [0002] Nuts are rich in protein, fat, carbohydrates, vitamins (vitamin B, vitamin E, etc.), trace elements (phosphorus, calcium, zinc, iron), dietary fiber, etc. In addition, they also contain monounsaturated fatty acids, polyunsaturated fatty acids, etc. Saturated fatty acids, including linolenic acid, linoleic acid and other essential fatty acids for the human body, regular consumption of nuts has positive significance for human health. [0003] Although nuts are famous for their rich nutrition, nut drinks are also very popular, but it is not easy to process nuts into drinks with a stable system, delicate taste, mellow taste. At present, most of the raw materials of nut beverages sold on the market are nuts of a single variety, or in the form of peanuts or soybeans paired with nuts. Beverages ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 金龙孙美余霞沈巧生
Owner CHACHA FOOD CO LTD
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