Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of almond juice beverage

A processing method and almond technology, which are applied in the field of vegetable protein beverage processing, can solve the problems of easy oxidation of unsaturated fatty acids and loss of nutrients in wild almonds, and achieve the effect of retaining nutrients

Inactive Publication Date: 2019-02-19
承德露露股份公司
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the high content of fat (especially unsaturated fatty acid) in undebittered wild almonds and containing amygdalin, and in the process of debittering wild almonds, amygdalin is easily hydrolyzed into cyanide, and the undebittered wild almonds The unsaturated fatty acids in the wild almonds are easily oxidized, resulting in the loss of nutrients in wild almonds

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of almond juice beverage
  • Processing method of almond juice beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] The present embodiment provides a kind of processing method of almond milk beverage, comprises the following steps:

[0072] In step (1), select almonds with full grains, no insects, and no mildew, and peel off the shells to obtain unbittered wild almonds; grind the obtained undebittered wild almonds into a mince with a particle size of 55 microns to obtain almonds Mince, keep the temperature of almond mince at 50°C during the grinding process;

[0073] Step (2), successively add 120Kg ground almonds, 300Kg sucrose, 6Kg polyglycerol fatty acid ester, 4Kg glyceryl monostearate, 8Kg sodium bicarbonate, 1Kg citric acid and 1000Kg water into the mixing tank and mix evenly;

[0074] Step (3), stirring and shearing the mixture obtained in step (2), emulsifying the mixture;

[0075] Step (4), transfer the emulsified mixture obtained in step (3) to a boiling tank, add 4000Kg of water, heat to boiling and keep for 5 minutes for boiling, and boil under the vacuum degree of -0.05...

Embodiment 2

[0084] The present embodiment provides a kind of processing method of almond milk beverage, comprises the following steps:

[0085] In step (1), select almonds with full grains, no insects, and no mildew, and peel off the shells to obtain unbittered wild almonds; beat the obtained undebittered wild almonds into a minced material with a particle size of 60 microns to obtain almonds Mince, keep the temperature of almond mince at 50°C during the beating process;

[0086] In step (2), 160Kg ground almonds, 100Kg xylitol, 0.5Kg cyclamate, 6Kg sucrose fatty acid ester, 5Kg sodium stearoyl lactylate, 7.5Kg sodium carbonate, 2Kg sodium citrate and 1500Kg water are added to the mixing tank and mixed uniform;

[0087] Step (3), stirring and shearing the mixture obtained in step (2), emulsifying the mixture;

[0088] Step (4), transfer the emulsified mixture obtained in step (3) to a boiling tank, add 4000Kg of water, heat to boiling and keep for 5 minutes for boiling, and boil under t...

Embodiment 3

[0097] The present embodiment provides a kind of processing method of almond milk beverage, comprises the following steps:

[0098] In step (1), select almonds with full grains, no insects, and no mildew, and peel off the shells to obtain unbittered wild almonds; grind the obtained undebittered wild almonds into a mince with a particle size of 50 microns to obtain almonds Mince, keep the temperature of almond mince at 50°C during the grinding process;

[0099] In step (2), 150Kg ground almonds, 50Kg sucrose, 1Kg sucralose, 30Kg maltitol, 6Kg sucrose fatty acid ester, 5Kg sodium stearoyl lactylate, 7.5Kg sodium carbonate, 1Kg citric acid and 1000Kg water were added to the blending tank in turn well mixed;

[0100] Step (3), stirring and shearing the mixture obtained in step (2), emulsifying the mixture;

[0101] Step (4), transfer the emulsified mixture obtained in step (3) to a cooking tank, add 4000Kg of water, heat to boiling and keep for 8 minutes to cook, and under the v...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method of an almond juice beverage and belongs to the technical field of plant protein beverage processing. The processing method includes following steps: 1, processing non-debitterized wild almond into ground almond with grain size below 60um; 2, well blending the ground almond with other ingredients; 3, stirring, and cutting; 4, boiling; 5, homogenizing; 6,filling, and sealing; 7, sterilizing. By optimizing and controlling process parameters like ground almond processing temperature, boiling conditions, vacuum debitterizing vacuum degree parameters, homogenizing pressure and filling temperature, cyanide generated during hydrolysis of amygdalin in the non-debitterized wild almond and oxidation of unsaturated fatty acid in the wild almond during processing can be reduced, fat content of the almond juice beverage is made higher than 1.8%, the unsaturated fatty acid accounts for higher 85% of total fat, protein content is higher than 0.8%, and nutritional ingredients of almond are maintained to greatest extent.

Description

technical field [0001] The invention relates to the technical field of vegetable protein beverage processing, in particular to a processing method of almond milk beverage. Background technique [0002] Almond is a kind of nut food with rich nutrition and unique taste. In addition to containing 43.1% to 45.4% of fat, 20.2% to 22.5% of protein, 11.5% to 15.9% of carbohydrates, and 6 to 8% of dietary fiber, undebittered wild almonds also contain vitamin C, vitamin E and calcium. , phosphorus, selenium and other trace elements. It can be seen from the above data that the fat content in the wild almonds without bitterness is very high, and most of them are unsaturated fatty acids (including monounsaturated fatty acids and polyunsaturated fatty acids). Unsaturated fatty acids are beneficial to control blood lipid concentration, can promote the body's absorption of fat-soluble vitamins, and are very beneficial to human health. [0003] The currently disclosed processing method o...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 鲁永明黄国忠王新国董晓鹏
Owner 承德露露股份公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com