Baked walnut beverage and preparation method thereof
A technology for beverages and walnuts, which is applied to food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve the problems of unstable quality of walnut beverages, poor drinking experience, general taste, etc. Longer, more consistent quality
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[0046] The present invention also provides a method for preparing a roasted walnut drink, wherein the roasted walnut drink is the above-mentioned roasted walnut drink, and the preparation method comprises:
[0047] (1) Grinding roasted walnut kernels to obtain roasted walnut powder.
[0048] Preferably, the roasted walnut kernels are prepared by washing and drying selected high-quality walnut kernels at a temperature of 100-150°C, such as 100°C, 110°C, 120°C, 130°C, 140°C or 150°C. It can be obtained by lower baking for 15-30 minutes, such as 15 minutes, 20 minutes, 25 minutes or 30 minutes. Among them, high-quality walnut kernels are selected walnut kernels that are free from insects, mildew, deterioration, impurities, plump and fragrant.
[0049] It should be noted that the present invention uses an ultrafine pulverizer to pulverize roasted walnut kernels. Preferably, the particle size of the pulverized roasted walnut powder is 100-150 mesh, such as 100 mesh, 110 mesh, 120 ...
Embodiment 1
[0062] (1) Screen out high-quality walnut kernels that are free from insects, mildew, no deterioration, no impurities, plump, and fragrant.
[0063] (2) Wash the screened high-quality walnut kernels, dry them naturally, put them into an oven, bake them at 100° C. for 40 minutes, and take them out to obtain roasted walnut kernels.
[0064] (3) Take 2 parts of roasted walnut kernels as the main raw material, pulverize them with an ultrafine pulverizer, and pulverize them to obtain roasted walnut powder with a particle size of 100 mesh.
[0065] (4) Add the roasted walnut powder prepared in step (3), 0.3 parts of emulsification stabilizer, 3 parts of white granulated sugar, 0.008 parts of sodium carbonate and 80 parts of pure water into the batching bucket, stir well, and then mix the obtained The mixed solution is injected into the SRH3-100 emulsification pump for emulsification to obtain a slurry; wherein, the emulsion stabilizer is gum arabic.
[0066] (5) Pour the slurry obt...
Embodiment 2
[0069] (1) Screen out high-quality walnut kernels that are free from insects, mildew, no deterioration, no impurities, plump, and fragrant.
[0070] (2) Wash the selected high-quality walnut kernels, dry them naturally, put them into an oven, bake them at a temperature of 110°C for 35 minutes, and then take them out to obtain roasted walnut kernels.
[0071] (3) Take 3 parts of roasted walnut kernels as the main raw material, and pulverize them with an ultrafine pulverizer to obtain roasted walnut powder with a particle size of 120 mesh.
[0072] (4) Add the roasted walnut powder prepared in step (3), 0.4 parts of emulsification stabilizer, 3.5 parts of white granulated sugar, 0.012 parts of sodium carbonate and 85 parts of pure water into the batching bucket, stir well, and then mix the obtained The mixed liquid is injected into the SRH3-100 emulsification pump for emulsification to obtain a slurry; wherein, the emulsification stabilizer is mono-diglyceride fatty acid ester. ...
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