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Peeling process of almond kernels and formula and production process of almond protein beverage

A technology of protein beverage and production process, which is applied in the direction of milk substitutes, dairy products, food science, etc., can solve problems such as bitter taste, and achieve the effects of improving overall quality, smooth peeling, retaining flavor and nutritional value

Pending Publication Date: 2020-10-23
上海海喵喵食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problem that almonds after peeling treatment in the prior art have a bitter taste, the present invention proposes a peeling process of almond kernels, a formula of almond protein beverage and a production process thereof, and the almonds are processed Peel the skin first and then bake. After peeling, the bitterness in the skin can be removed, and the fragrance and nutritional value of the almond raw material can be effectively retained.

Method used

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  • Peeling process of almond kernels and formula and production process of almond protein beverage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of peeling technique of almond tree nut of the present embodiment, comprises the steps:

[0038] Step 1. Soaking: Put the almonds in water 5 to 7 times the total weight of the raw materials and soak for 30 to 35 minutes, so that the water is first immersed in the almonds to form a water channel, so that the almonds The volume increases, which facilitates the entry of water during boiling, so as to shorten the boiling time and reduce energy consumption;

[0039] Step 2. Water washing and peeling: After soaking, heat and boil. The boiling temperature is 95-100°C. After boiling for 15-20 minutes, stop heating. The purpose of boiling is to completely open up the water channel inside the almond kernel, so as to realize the almond A gap is formed between the wood nut and its peel to facilitate peeling in the subsequent process;

[0040] Step 3. Rinse the boiled almond kernels with clean water. At this time, the skin of the almond kernels has been broken, and then use ...

Embodiment 2

[0043] The formula of a kind of almond protein drink of the present embodiment, basic steps are the same as embodiment 1, difference and improvement are: the ratio of each component is: water 100 parts, almond kernel 5~6 parts, soybean protein concentrate 0.5-1 part, 0.4-0.8 part of sodium bicarbonate, 0.06 part of stabilizer, among which lysine in soybean protein concentrate is a high-quality complementary protein of almond protein, and the nutrition of almond protein beverage can be improved by adding soybean protein concentrate value; at the same time, soybean protein can effectively enhance the richness of the taste of the product;

[0044] In this example, 100 parts of water, 5 parts of almonds, 0.5 parts of soybean protein concentrate, 0.4 part of sodium bicarbonate, and 0.06 parts of stabilizer. Adding soybean protein concentrate can increase the overall protein content and enrich the protein types. The amino acid composition of soybean protein concentrate can complemen...

Embodiment 3

[0046] A kind of production technology of almond protein drink of the present embodiment, basic steps are with embodiment 2, difference and improvement are: comprise the following steps:

[0047] Step 1. Selection and cleaning: Select fresh and plump almonds with similar size and shape, clean them with a washing machine, and drain the surface water for later use;

[0048] Step 2, water washing and peeling: soak the almond kernels, heat and boil, then rinse and peel with water to obtain almonds with good texture, complete grain shape and bright white color;

[0049] Step 3: Baking and enhancing aroma: Bake the washed and peeled almond kernels at 130-140°C for 0.5-1 hour, so as to dry the excess water in the washed almond kernels to ensure the taste; And it can avoid thermal damage to the product caused by high temperature, which helps to fully enhance the volatile flavor of raw materials;

[0050] Step 4, ultra-fine grinding: use a ball mill to grind the almond kernels to a pa...

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Abstract

The invention discloses a peeling process of almond kernels and a formula and a production process of an almond protein beverage, and belongs to the field of food processing. The invention discloses the peeling process of the almond kernels and the formula and the production process of the almond protein beverage. The formula comprises the following components in parts by weight: 100 parts of water, 5-6 parts of almond kernels, 0.5-1 part of soybean protein concentrate, 0.4-0.8 part of sodium bicarbonate and 0.06 part of a stabilizer, lysine in the soybean protein concentrate is high-quality complementary protein of almond protein, and the nutritional value of the almond protein beverage is improved by adding the soybean protein concentrate. During production, washing and peeling are performed firstly, and then low-temperature baking is performed, so that the process adapts to almonds of different specifications, peeling is smooth, and the fragrance and nutritional value of almond rawmaterials can be effectively reserved; superfine grinding is carried out after baking, so that the shelf life of the raw materials is effectively guaranteed; and the stability of the almond milk is improved by adding the stabilizer, and the comprehensive quality of the almond protein beverage is improved.

Description

technical field [0001] The invention relates to the field of food processing, and more specifically relates to a peeling process of almond kernels, a formula of almond protein beverage and a production process thereof. Background technique [0002] Almonds are dried fruits with highly concentrated nutrients. It is rich in fat, protein, vitamins, minerals, etc., and has a special sweet and fragrant flavor. The crude protein content of almond kernels is 12.2% to 29.8%. Almond protein is composed of albumin, globulin, gliadin and glutenin, among which albumin has the highest content, accounting for about 48.9% of the total protein. The content of protein and gluten is extremely low. Almond has a complete range of amino acids, and the brain-building glutamic acid is the most abundant, followed by arginine and aspartic acid. Arginine can play a role in preventing and treating hepatitis and inhibiting tumor induction; aspartic acid It has a certain therapeutic effect on certain...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L25/00
CPCA23C11/103A23L25/00
Inventor 余含露陆冉顾佳怡卢春林
Owner 上海海喵喵食品有限公司
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