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Preparation method of spirulina walnut milk

A technology of walnut milk and spirulina, applied in the field of food and beverage processing, can solve problems such as unstable quality, unacceptable by consumers, and difficult fishy smell

Pending Publication Date: 2020-10-27
YUNNAN ACAD OF FORESTRY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is because spirulina contains unacceptable fishy smell, insoluble volatile components and nutrients and other precipitates. The development of other forms of products, especially beverage products, will have unstable quality, difficult to remove fishy smell and not be consumed. acceptance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of spirulina walnut milk is characterized in that comprising the following steps:

[0017] 1) Select and remove impurities: select plump walnut kernels to remove other impurities in the walnut kernels;

[0018] 2) Soaking and decolorization: Soak the walnut kernels in a sodium bicarbonate solution with a mass concentration of 0.5% at 25°C for 4 hours to remove the pigment on the surface of the testa and soften the cell structure, and then rinse with water;

[0019] 3) Refining and separation: add 50% of the quality of walnut kernels to the walnut kernels in step 2) and grind them into a slurry, so that the protein and oil in them can be fully separated out, and pass through a 150-mesh sieve to obtain raw walnuts under the sieve pulp;

[0020] 4) Spirulina extraction: add spirulina powder to an appropriate amount of hot water at 40°C, adjust the pH to 7.5, stir for 10 minutes, filter and separate the filtrate and filter residue, and add the ...

Embodiment 2

[0026] A kind of preparation method of spirulina walnut milk is characterized in that comprising the following steps:

[0027] 1) Select and remove impurities: select plump walnut kernels to remove other impurities in the walnut kernels;

[0028] 2) Soaking and decolorization: Soak the walnut kernels in a sodium bicarbonate solution with a mass concentration of 0.5% at 35°C for 1 hour to remove the pigment on the surface of the testa and soften the cell structure, and then rinse with water;

[0029] 3) Refining and separation: add 70% drinking water to the walnut kernel in step 2), and grind it into a slurry, so that the protein and oil in it can be fully separated out, and pass through a 200-mesh sieve to obtain raw walnut under the sieve pulp;

[0030] 4) Extraction of spirulina: add spirulina powder to an appropriate amount of hot water at 45°C, adjust the pH value to 8.0, stir for 20 minutes, filter and separate the filtrate and filter residue, and add the filter residue ...

Embodiment 3

[0036] A kind of preparation method of spirulina walnut milk is characterized in that comprising the following steps:

[0037] 1) Select and remove impurities: select plump walnut kernels to remove other impurities in the walnut kernels;

[0038] 2) Soaking and decolorization: Soak the walnut kernels in a sodium bicarbonate solution with a mass concentration of 0.5% at 30°C for 3 hours to remove the pigment on the surface of the testa and soften the cell structure, and then rinse with water;

[0039] 3) Refining and separation: Add 60% of the quality of walnut kernels to the walnut kernels in step 2) and grind them into a slurry, so that the protein and oil in them can be fully separated out, and pass through a 180-mesh sieve to obtain raw walnuts under the sieve pulp;

[0040] 4) Extraction of spirulina: add spirulina powder to an appropriate amount of hot water at 42°C, adjust the pH value to 7.8, stir for 15 minutes, filter and separate the filtrate and filter residue, and...

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Abstract

The invention provides a preparation method of spirulina walnut milk. The preparation method comprises the following steps: selecting, removing impurities, soaking, decoloring, grinding into thick liquid, separating, extracting spirulina, burdening, blending, homogenizing, deodorizing and carrying out high-temperature instantaneous sterilization to obtain the spirulina walnut milk beverage. The spirulina walnut milk beverage has the functions of tonifying brain, improving intelligence, resisting ageing, preventing constipation, reducing blood sugar, helping sleep, preventing cardiovascular andcerebrovascular diseases, maintaining beauty, keeping young and being delicious of walnuts, and has multiple medicinal and health functions of reducing cholesterol, detoxifying kidney toxin, improving the immune function of a human body, promoting prostaglandin synthesis, inhibiting and preventing cancers, accelerating wound healing and the like of the spirulina; through homogenizing treatment and vacuum treatment in the homogenizing treatment, the fishy smell and other peculiar smells which are difficult to accept by people are effectively removed; the beverage is fine and smooth in taste; the nutritional and health requirements of people are met.

Description

technical field [0001] The invention relates to a preparation method of spirulina walnut milk, which belongs to the technical field of food and beverage processing. Background technique [0002] Walnut is also known as walnut, Qiang peach, and almond, cashew , hazelnut and known as the world-famous "four major dried fruits." It has many functions such as brain-building, anti-aging, anti-constipation, hypoglycemia, sleep aid, prevention of cardiovascular and cerebrovascular diseases, beauty and beauty, etc. It can be eaten raw or cooked, or squeezed oil, prepared cakes, candies, etc. It has high value and delicious taste, especially its outstanding brain-building effect and rich nutritional value, which has been praised by more and more people. Walnuts are rich in nutrients. Often eating walnuts can nourish the skin and make the skin white, tender and lubricated. Especially for the elderly who have skin aging problems such as wrinkles due to aging and weakened skin elastici...

Claims

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Application Information

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IPC IPC(8): A23C11/10
CPCA23C11/103A23C2240/15
Inventor 马惠芬李跃天杨卫白平
Owner YUNNAN ACAD OF FORESTRY
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