Macadamia nut drink and preparation method thereof

A technology for nuts and beverages, applied in the field of beverage products, can solve the problem of low stability of nutritional content of macadamia nut beverages, and achieve the effects of inhibiting colloidal particle aggregation, sufficient enzymatic hydrolysis, and increasing stability

Active Publication Date: 2019-05-03
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The object of the present invention is to provide a kind of macadamia nut beverage and its preparation method, to solve the problem by optimizing the process, Formulas, methods, etc. to improve the nutritional content of macadamia nut beverage and the problem of low stability

Method used

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  • Macadamia nut drink and preparation method thereof
  • Macadamia nut drink and preparation method thereof

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preparation example Construction

[0041] The preparation method of described macadamia nut beverage comprises the following steps:

[0042] S1: Pressing: Dry the macadamia nut kernels to make the water content 2-3%. When the dried nut kernels are cooled to 55-65°C, they are sent to the pressing equipment, and the oil is squeezed out under the pressure of 45-55MPa. 5-8 minutes, get the nut residue;

[0043] S2: Pulping: Put the nut slag obtained in step S1 into the grinding equipment, add water with a weight ratio of 20-30 times the nut slag while grinding, grind for 30-40 minutes, then transfer to the colloid mill for fine grinding 40- 60 minutes, and then passed through a 200-mesh sieve to separate and obtain a protein puree with a concentration of 3%-5%;

[0044] S3: Enzymolysis: Heat the protein puree obtained in step S2 at 95-105°C for 8-16 minutes, add lactic acid to adjust the pH of the protein puree to 6.5-6.7 when cooled to 50-60°C, and then add fungal protease 1. Papain, enzymatically hydrolyzing at...

Embodiment 1

[0051] A kind of macadamia nut beverage, in weight part, comprises following raw material: 22 parts of macadamia nuts, 2 parts of xylitol, 0.6 part of sorbitol, 4 parts of sucrose, 0.4 part of citric acid, 2.2 parts of lactic acid, sorbitol ester 0.7 parts, propylene glycol alginate 0.8 parts, fungal protease 0.2 parts, papain 0.15 parts, aminopeptidase 0.012 parts, lactic acid bacteria 0.25 parts.

[0052] The preparation method of described macadamia nut beverage comprises the following steps:

[0053] S1: Pressing: Dry the macadamia nut kernels so that the water content is 3%. When the dried nut kernels are cooled to 60°C, they are sent to the pressing equipment, and the oil is squeezed out under a pressure of 45MPa, and the nuts are obtained by pressing for 8 minutes. slag;

[0054] S2: Pulping: Put the nut residue obtained in step S1 into the grinding equipment, add water with a weight ratio of 30 times the weight of the nut residue while grinding, grind for 35 minutes, ...

Embodiment 2

[0062] A kind of macadamia nut beverage, in weight part, comprises following raw material: 15 parts of macadamia nuts, 1.5 parts of xylitol, 1.5 parts of sorbitol, 3 parts of sucrose, 1.3 parts of citric acid, 1.5 parts of lactic acid, emulsifier lauric acid 0.6 part of monoglyceride, 0.6 part of soybean lecithin, 0.4 part of xanthan gum, 1 part of sodium alginate, 0.1 part of fungal protease, 0.1 part of papain, 0.008 part of aminopeptidase, and 0.2 part of lactic acid bacteria.

[0063] The preparation method of described macadamia nut beverage comprises the following steps:

[0064] S1: Pressing: Dry the macadamia nut kernels so that the water content is 2%. When the dried nut kernels are cooled to 55°C, they are sent to the pressing equipment, and the oil is squeezed out under a pressure of 55MPa. Press for 6 minutes to obtain nuts slag;

[0065] S2: Pulping: Put the nut residue obtained in step S1 into the grinding equipment, add water with a weight ratio of 25 times the...

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Abstract

The invention provides a macadamia nut drink, which belongs to the technical field of drink preparation. The macadamia nut drink comprises the following materials: macadamia nut, xylitol, sorbitan, sucrose, citric acid, lactic acid, an emulsifier, a stabilizer, fungal protease, papain, aminopeptidase, and lactic acid bacteria; and the weight ratio of papain, aminopeptidase and lactic acid bacteriais: (0.1-0.2): (0.008-0.02): (0.2-0.3). The macadamia nut drink is obtained by the steps of pressing, pulping, enzymatic hydrolysis, debittering, blending, homogenization, fermentation, sterilizationand the like. The macadamia nut drink improves the nutrient content and stability of macadamia nut drink by using a reinforcing system composed of papain, aminopeptidase and lactic acid bacteria.

Description

technical field [0001] The invention belongs to the technical field of beverage products, and in particular relates to a macadamia nut beverage and a preparation method thereof. Background technique [0002] Macadamia nut, alias: Queensland chestnut, macadamia walnut, macadamia nut, Queensland fruit, is a tree nut native to Australia. Macadamia nuts are evergreen trees and dicotyledonous plants. The crown is tall, with 3 to 4 leaves in whorls, lanceolate, leathery, smooth, with spiny serrations on the edges. Racemes axillary, beige flowers, spherical fruit, leathery, hard endocarp, beige to light brown kernels. It is suitable for growing in mild, humid and windy areas. [0003] Macadamia nuts are considered to be one of the best table nuts in the world. Its nuts are crispy, smooth, tender and delicious, with a unique buttery aroma. It is the best quality edible nut in the world. Known as "King", the flavor and taste are far better than cashew nuts. [0004] Macadamia nu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 覃振师王文林郑树芳陈海生宋海云张涛贺鹏谭秋锦黄锡云汤秀华许鹏谭德锦肖海艳何铣扬莫庆道
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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