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Processing technology of hazelnut protein beverage

A protein beverage and processing technology, applied in the field of hazelnut protein beverage processing technology, can solve the problems affecting the taste of hazelnut dew beverage, protein precipitation, fat floating, etc., to achieve safe and reliable product quality, avoid protein precipitation, easy digestion and absorption Effect

Inactive Publication Date: 2019-05-21
山东三羊榛缘生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the existing hazelnut-based vegetable protein beverages, fat floating and protein precipitation will occur during long-term storage, resulting in poor stability and affecting the taste of hazelnut dew beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing technology of a hazelnut protein beverage, the formula of which comprises the following raw materials in parts by weight: 60 parts of hazelnut kernels, 5 parts of white sugar, 0.5 parts of an emulsifier, 1 part of a thickener, an appropriate amount of a pH regulator, and a sufficient amount of softened water.

[0026] The hazelnut protein beverage prepared by the above formula is a soft flavor type, and its nutritional index, sensory and physical and chemical stability index are as shown in Table 1 and Table 2 after determination:

[0027] Nutrient Index

[0028] index

[0029] Table 1

[0030] Sensory and physical and chemical stability indicators

[0031] index

[0032] Table 2

Embodiment 2

[0034] A processing technology of a hazelnut protein beverage, the formula of which comprises the following raw materials in parts by weight: 80 parts of hazelnut kernels, 7.5 parts of white sugar, 1.5 parts of an emulsifier, 2 parts of a thickener, an appropriate amount of a pH regulator, and a sufficient amount of softened water.

[0035] The hazelnut protein beverage prepared by the above formula is a mellow type. After testing, its nutritional index, sensory and physical and chemical stability index are shown in Table 3 and Table 4:

[0036] Nutrient Index

[0037] index

[0038] table 3

[0039] Sensory and physical and chemical stability indicators

[0040] index

[0041] Table 4

Embodiment 3

[0043] A processing technology of a hazelnut protein beverage, the formula of which comprises the following raw materials in parts by weight: 100 parts of hazelnut kernels, 10 parts of white sugar, 2.5 parts of an emulsifier, 3 parts of a thickener, an appropriate amount of a pH regulator, and a sufficient amount of softened water.

[0044] The hazelnut protein beverage prepared by the above formula is a strong flavor type, and its nutritional index, sensory and physical and chemical stability index are as shown in Table 5 and Table 6 after determination:

[0045] Nutrient Index

[0046] index

value

protein content

6.0-10.0g / ml

fat content

3.4g / ml

cholesterol

0

carbohydrate

5.7g / ml

[0047] table 5

[0048] Sensory and physical and chemical stability indicators

[0049] index

value

Exterior

Milky white or brown, no stratification and no precipitation

flavor

Hazelnut unique flavor,...

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PUM

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Abstract

The invention discloses a processing technology of a hazelnut protein beverage. The processing technology comprises the following steps of (1) dehulling and impurity removal of hazelnut kernels; (2) peeling; (3) low-temperature baking and curing; (4) pulp grinding; (5) filtration; (6) blending; (7) homogeneity; (8) filling; (9) sterilization; (10) heat preservation; (11) preservation of a finishedproduct. The processing technology of the hazelnut protein beverage has the advantages that the obtained hazelnut protein beverage takes fresh hazelnut kernels as a raw material, firstly, low-temperature baking and curing are carried out, fine grinding is carried out to obtain primary hazelnut pulp, partial high-quality fat, protein and trace nutritional elements in the hazelnut kernels are retained, high-quality raw auxiliary materials are selected according to a nutritional and scientific proportion and blended elaborately, acesulfame potassium, sodium cyclamate and other sweetening agentsare not added, a mature modern processing technology is adopted, a microemulsion and nano-emulsion of the beverage are refined through an ultrahigh-pressure homogeneous emulsification technology, so that nutritional ingredients of the beverage are more easily digested and absorbed by the human body, and it is ensured that the product quality is safe and reliable.

Description

technical field [0001] The invention relates to the technical field of vegetable protein beverage processing, in particular to a processing technology of hazelnut protein beverage. Background technique [0002] Vegetable protein beverages are milky beverages made from plant nuts, pulp and soybeans (such as soybeans, peanuts, almonds, walnut kernels, coconuts, etc.), processed and blended, and then subjected to high-pressure sterilization or aseptic packaging. According to different processing raw materials, protein drinks currently on sale in the market can be divided into five categories, namely soybean milk beverages, coconut milk (juice) beverages, almond milk (dew) beverages, walnut milk (milk) beverages and other vegetable protein beverages. drinks. [0003] Hazelnuts are rich in nutrients. In addition to protein, fat, and sugar, the nuts are also rich in carotene, vitamin B1, vitamin B2, and vitamin E; the 8 kinds of amino acids needed by the human body are all availa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 魏玉明
Owner 山东三羊榛缘生物科技有限公司