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Method capable of maintaining stability of walnut milk and walnut milk with high stability

A walnut milk stability technology, which is applied in the field of high-stability walnut milk, can solve problems such as beverage consumption safety concerns, achieve low equipment requirements, simple operation, and improve stability

Inactive Publication Date: 2019-01-04
HEBEI YANGYUAN ZHIHUI BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards, people pay more and more attention to food safety, and the addition of a large number of food additives makes consumers worry about the safety of beverages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The present embodiment provides a method for maintaining the stability of walnut milk, which includes:

[0034] S1. Walnut kernels are peeled and astringent removed; the walnut kernels are peeled with caustic soda.

[0035] S2. Refining: using a colloid mill to grind for multiple times, and the water temperature in the refining process is 85°C.

[0036] S3. Slurry shearing and thinning: the walnut slurry is further sheared by a high-speed shearing machine to reduce particle size.

[0037] S4. add water and dilute until the mass concentration of the walnut slurry reaches 25%.

[0038] S5. Heat the temperature of the walnut slurry to 65°C, keep the mixer speed at 200r / min, add 10‰ lipase and 10‰ cellulase, and stir for 30 minutes.

[0039] S6. Continue to add 0.1‰ protease and continue to react for 30 minutes.

[0040] S7. Enzyme inactivation, heating the walnut slurry to 85° C. for 20 minutes.

[0041] S8. Add water to make up the volume, and add water until the conc...

Embodiment 2

[0046] The present embodiment provides a method for maintaining the stability of walnut milk, which includes:

[0047] S1. Walnut kernels are peeled and astringent removed; the walnut kernels are peeled with caustic soda.

[0048] S2. Refining: using a colloid mill to grind for multiple times, and the water temperature in the refining process is 82°C.

[0049] S3. Slurry shearing and thinning: the walnut slurry is further sheared by a high-speed shearing machine to reduce particle size.

[0050] S4. add water and dilute until the mass concentration of the walnut slurry reaches 10%.

[0051] S5. Heat the temperature of the walnut slurry to 55°C, keep the mixer speed at 300r / min, add 1‰ lipase and 50‰ cellulase, and stir for 30 minutes.

[0052] S6. Continue to add 0.1‰ protease and continue to react for 10 minutes.

[0053] S7. Inactivate the enzyme, heating the walnut slurry to 90° C. for 30 minutes.

[0054] S8. Add water to make up the volume, and add water until the slurr...

Embodiment 3

[0059] The present embodiment provides a method for maintaining the stability of walnut milk, which includes:

[0060] S1. Walnut kernels are peeled and astringent removed; the walnut kernels are peeled with caustic soda.

[0061] S2. Refining: using a colloid mill to grind for multiple times, and the water temperature in the refining process is 85°C.

[0062] S3. Slurry shearing and thinning: the walnut slurry is further sheared by a high-speed shearing machine to reduce particle size.

[0063] S4. add water and dilute until the mass concentration of the walnut slurry reaches 20%.

[0064] S5. Heating the temperature of the walnut slurry to 60°C, keeping the mixer speed at 250r / min, adding 5‰ (mass fraction) lipase and 20‰ cellulase, and stirring for 40 minutes.

[0065] S6. Continue to add 0.05‰ protease and continue to react for 20 minutes.

[0066] S7. Enzyme inactivation, heating the walnut slurry to 90° C. for 40 minutes.

[0067] S8. Add water to make up the volume,...

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Abstract

The invention discloses a method capable of maintaining the stability of walnut milk and relates to the field of food. The method includes the steps of using lipase, cellulase and protease for conducting fractional hydrolysis on walnut pulp so that macromolecules such as fat, cellulose and protein in the walnut pulp are subjected to enzymolysis into micromolecular compounds which are higher in stability and much easier for the human body to absorb. Under the condition of not applying related additives, the problem of delamination of products in the prior art is solved well. The method is environmentally friendly, simple in operation and low in equipment requirement, and the stability of a product is improved on the premise of not influencing the nutrient value of the product. The walnut milk with high stability is prepared by means of the method capable of maintaining the stability of the walnut milk. The walnut milk is environmentally friendly and high in nutrient value and still hashigh stability without adding the related additives.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for maintaining the stability of walnut milk and walnut milk with high stability. Background technique [0002] The fat content of walnut is as high as 65%, and the protein content is about 15%. The stability problem of existing walnut milk products is mainly caused by the product stratification phenomenon caused by fat floating and protein precipitation, which seriously affects the quality and sales of products. [0003] In the prior art, one or more emulsifiers and thickeners are usually added as a product stabilizer, so that the walnut milk system can maintain a uniform and stable system state for a long period of time. However, with the improvement of people's living standards, the attention to food safety is getting higher and higher, and the addition of a large number of food additives makes consumers worry about the safety of beverages. Therefore, under the premise of reducin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 齐兵王俊转房明虎刘磊唐丽君
Owner HEBEI YANGYUAN ZHIHUI BEVERAGE
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