Macadimia nut protein beverage and processing method thereof

A technology of nut protein and beverage, which is applied in the field of food processing, can solve the problems of little research on macadamia nut beverage, and achieve the effect of easy digestion and absorption, good stability and rich nutrition

Inactive Publication Date: 2019-02-05
安徽每日六八生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, although many achievements have been made in the research and development of macadamia nut food, such as macadamia nut

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A macadamia nut protein drink, made of the following raw materials in parts by weight: 60 parts of purified water, 10 parts of macadamia nut kernels, 2 parts of polypeptide additives, 0.1 parts of emulsifier, 0.1 part of thickener, 4 parts of xylitol, 4 parts honey;

[0048] The thickener includes guar gum, sodium carboxymethyl cellulose and propylene glycol alginate, and the ratio of guar gum, sodium carboxymethyl cellulose and propylene glycol alginate is 7:10:15 according to the mass ratio. matched;

[0049] The emulsifier is formed by compounding molecularly distilled monoglyceride and sucrose fatty acid ester according to the mass ratio of 2:15;

[0050] The macadamia nut protein drink is made by the following steps:

[0051] The first step is to put the macadamia nut kernels into the frying pan and stir-fry for 20 minutes, and then add half of the pure water to the fried nuts for cooking. The cooking temperature is 90°C and the cooking time is 20 minutes;

[00...

Embodiment 2

[0057] A macadamia nut protein drink, made of the following raw materials in parts by weight: 70 parts of purified water, 12.5 parts of macadamia nut kernels, 2.5 parts of polypeptide additives, 0.15 parts of emulsifier, 0.15 parts of thickener, 5 parts of xylitol, 5 parts honey;

[0058] The thickener includes guar gum, sodium carboxymethyl cellulose and propylene glycol alginate, and the ratio of guar gum, sodium carboxymethyl cellulose and propylene glycol alginate is 7:10:15 according to the mass ratio. matched;

[0059] The emulsifier is formed by compounding molecularly distilled monoglyceride and sucrose fatty acid ester according to the mass ratio of 2:15;

[0060] The macadamia nut protein drink is made by the following steps:

[0061] The first step is to put the macadamia nut kernels into the frying pan and stir-fry for 23 minutes, and then add half of the pure water to the fried nuts for cooking. The cooking temperature is 95°C and the cooking time is 18 minutes;...

Embodiment 3

[0067] A macadamia nut protein drink is made of the following raw materials in parts by weight: 80 parts of purified water, 15 parts of macadamia nut kernels, 3 parts of polypeptide additives, 0.2 parts of emulsifier, 0.2 parts of thickener, 6 parts of xylitol, 6 parts honey;

[0068] The thickener includes guar gum, sodium carboxymethyl cellulose and propylene glycol alginate, and the ratio of guar gum, sodium carboxymethyl cellulose and propylene glycol alginate is 7:10:15 according to the mass ratio. matched;

[0069] The emulsifier is formed by compounding molecularly distilled monoglyceride and sucrose fatty acid ester according to the mass ratio of 2:15;

[0070] The macadamia nut protein drink is made by the following steps:

[0071] The first step is to put the macadamia nut kernels into the frying pan and stir-fry for 25 minutes, then add half of the pure water to the fried nuts, and carry out cooking treatment. The cooking temperature is 100°C and the cooking time ...

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PUM

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Abstract

The invention discloses a macadimia nut protein beverage. The macadimia nut protein beverage is prepared from the following raw materials in parts by weight: 60-80 parts of purified water, 10-15 partsof macadimia nut meat, 2-3 parts of a polypeptide additive, 0.1-0.2 part of an emulsifier, 0.1-0.2 part of a thickening agent, 4-6 parts of xylitol and 4-6 parts of honey. The invention also discloses a processing method of the macadimia nut protein beverage. In the invention, by adopting the macadimia nut meat as the nut beverage of protein beverage, the prepared nut beverage has the unique flavor as well as the rich nutrition of the macadimia nut; the polypeptide additive is added into the protein beverage, which is easily absorbed by human body and has the physiological functions of resisting oxidation, reducing blood pressure, resisting fatigue and the like; by adding the xylitol and the honey, the beverage is given a fragrant and sweet mouthfeel; the macadimia nut protein beverage prepared in the invention has the advantages of good mouthfeel, high stability and rich nutrition and is suitable for all kinds of people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a macadamia nut protein beverage and a processing method thereof. Background technique [0002] Macadamia nut (Macadamia nut / Hawaii nut / Queensland nut) belongs to the evergreen tree of the family Longanaceae, also known as Queensland chestnut, Australian walnut, macadamia nut, etc. Its outer skin is green, the inner skin is hard and brown, and the weight of a single fruit is 15 to 16. gram. Native to Queensland and New South Wales, Australia. Now it is mainly produced in the United States, Australia, Kenya, South Africa, Costa Rica, Guatemala, Brazil and other countries. It was introduced in my country in about 1910, and is now distributed in Guangdong, Guangxi, Hainan, Yunnan, Guizhou, Sichuan, Fujian and other provinces and regions. Macadamia nuts are crispy, tender and delicious, with a unique buttery aroma. They are the best quality edible fruit in the ...

Claims

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Application Information

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IPC IPC(8): A23C11/10C12P21/06
CPCA23C11/103C12P21/06
Inventor 孔德徐程建华何伟德赵伟
Owner 安徽每日六八生物科技有限公司
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