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Flavor walnut milk and preparation method thereof

A technology for walnut milk and flavor, applied in the food field, can solve the problems of indigestion and absorption of nutrients, unsatisfactory taste, and greasy walnut kernels, etc., and achieve the effects of enriching taste, brightening color and rich nutrition.

Inactive Publication Date: 2019-02-01
刘翠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because eating walnut kernels directly is easy to get greasy, and eating too much can easily lead to getting angry and nausea, so it is necessary to develop new products, such as walnut milk
However, most of the walnut milk products in the existing market have many problems. Not only the taste is single, but also the walnut milk products are obtained by simply grinding the walnut kernels and adding flavors. Substances exist in the structural state of macromolecules, and it is difficult for the human body to digest and absorb nutrients after eating

Method used

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  • Flavor walnut milk and preparation method thereof
  • Flavor walnut milk and preparation method thereof
  • Flavor walnut milk and preparation method thereof

Examples

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Effect test

Embodiment 1

[0035] A preparation method of flavored walnut milk, comprising the following contents:

[0036] (1) Take 60 parts of walnut powder, 4 parts of peanut powder, 0.5 part of garlic, and 0.5 part of bay leaf, add water that is 6 times its mass, let it stand for 1 hour, and then pass through a colloid mill to obtain walnut primary emulsion, and make the prepared walnut The particle size of the primary emulsion is less than 200 mesh; pour the walnut primary emulsion with a particle size of less than 200 mesh into a homogenizer for homogenization. When homogenizing, the temperature of the walnut primary emulsion is 50°C, and the pressure is set to 25Mpa;

[0037] (2) Take 4 parts of beet juice, 3 parts of edible gum, 4 parts of lotus root starch, 0.5 part of mustard, 0.1 part of vegetable oil and mix with walnut primary emulsion, homogenize to obtain walnut milk, wherein control the mixed walnut primary emulsion before homogenization The temperature is above 90°C, and the pressure in...

Embodiment 2

[0040] A preparation method of flavored walnut milk, comprising the following contents:

[0041] (1) Take 65 parts of walnut powder, 5 parts of peanut powder, 2 parts of garlic, and 0.5 part of fragrant leaves, add water that is 8 times its mass, let it stand for 3 hours, and then pass through a colloid mill to obtain walnut primary emulsion, and make the prepared walnut The particle size of the primary emulsion is less than 200 mesh; pour the walnut primary emulsion with a particle size of less than 200 mesh into a homogenizer for homogenization. When homogenizing, the temperature of the walnut primary emulsion is 50°C, and the pressure is set to 25Mpa;

[0042] (2) Take 5 parts of beet juice, 5 parts of edible gum, 5 parts of lotus root, 0.6 part of mustard, 0.3 part of vegetable oil and mix with walnut primary emulsion, homogenize to obtain walnut milk, wherein control the mixed walnut primary emulsion before homogenization The temperature is above 90°C, and the pressure in...

Embodiment 3

[0045] A preparation method of flavored walnut milk, comprising the following contents:

[0046] (1) Take 75 parts of walnut powder, 7 parts of peanut powder, 2 parts of garlic, and 0.8 part of fragrant leaves, add water that is 8 times its mass, let it stand for 4 hours, and then pass through a colloid mill to obtain walnut primary emulsion, and make the prepared walnut The particle size of the primary emulsion is less than 200 mesh; the walnut primary emulsion with a particle size of less than 200 mesh is poured into a homogenizer for homogenization, the temperature of the walnut primary emulsion is 55°C during homogenization, and the pressure is set to 25Mpa;

[0047] (2) Take 6 parts of beet juice, 5 parts of edible gum, 5 parts of lotus root powder, 0.5 part of mustard, 0.3 part of vegetable oil and mix with walnut primary emulsion, homogenize to obtain walnut milk, wherein control the mixed walnut primary emulsion before homogenization The temperature is above 90°C, and ...

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Abstract

The invention particularly relates to flavor walnut milk. The flavor walnut milk comprises the following components: 60-80 parts of walnut powder, 4-9 parts of beet juice, 4-8 parts of peanut powder,0.5-3 parts of garlic, 3-6 parts of edible gum, 0.5-1 part of myrcia, 4-8 parts of lotus root starch, 0.5-1 part of mustard and 0.1-0.5 part of vegetable oil. A method of the invention creatively integrates a plurality of components, not only enriches the taste, but also enriches the nutrients.

Description

technical field [0001] The invention relates to the technical field of food, in particular to flavored walnut milk and a preparation method thereof. technical background [0002] Walnut (Juglansregia) belongs to the Juglans family Juglans. It is known as the king of woody oil plants and ranks first among the four major dried fruits in the world. It is native to Persia and has a cultivation history of more than 7,000 years. It is the oldest source of tree food for human beings. one. Walnuts are rich in natural antioxidants and fatty acids, which play a significant role in the healthy development of the brain, especially in preventing and reducing the risk of cancer and heart disease. With the improvement of consumers' health awareness, the demand for walnuts has increased, which has stimulated the increase in the global walnut planting area. Walnut trees are hardy to survive. On cliffs, in rock crevices, it can be planted from north to south. Walnuts, also known as walnut...

Claims

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Application Information

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IPC IPC(8): A23C11/10
CPCA23C11/10
Inventor 刘翠
Owner 刘翠
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