High-protein almond beverage

A high-protein, almond-based technology, applied in the field of vegetable protein drinks and their production, can solve problems such as difficult long-term storage, difficult to solve protein precipitation and oil separation, and poor stability of beverages, so as to maintain integrity, prevent and treat arteriosclerosis and cardiovascular and cerebrovascular diseases, the effect of maintaining normal blood pressure

Inactive Publication Date: 2020-06-02
程年贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Almond drinks or other protein drinks containing oil are difficult to solve technical problems such as ...

Method used

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Embodiment 1

[0018] The first step: Take 100Kg of shelled almonds, boil them in boiling water, remove the red coat with a peeling machine, then soak them in 0.1% citric acid ultra-clean water at room temperature for 5 hours to soften and protect the color, and obtain undenatured and unoxidized protein , fresh uncoated ginkgo nuts with good color protection and prevention of microbial growth.

[0019] Step 2: use a colloid mill to separate coarse and fine grinding, reduce power consumption and increase refining capacity, and fully release almond nutrients and reduce the particle size of the material before homogenization to pass at least 200 mesh sieves. Get the desired almond puree and transfer to a blending tank.

[0020] The third step: under the action of high shear force, the auxiliary materials: 1.5Kg agar, 0.6Kg sodium tripolyphosphate, 0.3Kg sodium bicarbonate, 1.6Kg glyceryl monostearate, 0.12Kg sucrose fatty acid ester, 0.4Kg Sodium carboxymethylcellulose, 30Kg xylitol, 100Kg non...

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Abstract

The invention relates to a high-protein almond beverage. A preparation method comprises the following steps: boiling hulled almonds in boiling water for 10 minutes, removing red coats, and then soaking the almonds in citric acid ultra-pure water at normal temperature for softening and color protecting to obtain fresh hulled ginkgo kernels; grinding the fresh hulled almond kernels into slurry by acolloid mill, and adding an emulsifying stabilizing liquid prepared by high-shear emulsifying equipment into the slurry; and adding purified water, adjusting the pH value of the raw materials to 7.0-8.0, homogenizing the uniformly mixed raw materials, and then performing sterilizing and cooling. According to the invention, natural functional food materials such as pea protein isolate, phospholipidand the like are used as emulsification stabilizing factors, so that the product is endowed with functional characteristics of high vegetable protein content and high natural phospholipid content, and colloid stability of almond protein and unsaturated lipid at high temperature and low temperature is also ensured.

Description

technical field [0001] The invention relates to a vegetable protein drink and a preparation method thereof, in particular to a high-protein almond drink. Background technique [0002] Taking almonds as raw material to make natural vegetable protein beverages, the patent (89100693.1) applied by my country Hebei Chengde Canned Food Factory in 1989 once proposed a method, which is to put the debittered almonds into peracetic acid with a concentration of 0.35% Disinfection, after soaking and washing, put it into the drying room, dry at 60-70°C for 20-24 hours, then squeeze the oil to remove the fat in the almonds, grind, blend and homogenize the degreased almonds to obtain almond beverage product. [0003] In this manufacturing method, since the almonds are dried and degreased through oil extraction, it not only increases the consumption of equipment energy, but also increases the production cost, and the degreased almonds obviously reduce their unique flavor and make the mouthfe...

Claims

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Application Information

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IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 不公告发明人
Owner 程年贵
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