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Preparation method of ginger juice walnut milk

A technology of walnut milk and ginger juice, which is applied in the field of food and beverage processing, can solve the problems of not meeting people's dietary nutritional needs, singleness, etc., and achieve the effects of preventing cardiovascular and cerebrovascular diseases, inhibiting the activity of cancer cells, and having a delicate taste.

Pending Publication Date: 2020-11-13
YUNNAN ACAD OF FORESTRY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, besides the walnut kernel itself, there are products such as cakes, candies, nutritional powder and walnut milk drinks containing walnut kernel, which are very popular among people. However, for consumers, both the product and the function are relatively single, which cannot satisfy people. dietary nutritional needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of ginger juice walnut milk, comprising the following steps:

[0022] 1) Select and remove impurities: select plump walnut kernels to remove impurities in the walnut kernels;

[0023] 2) Soaking: Soak the walnut kernels in clean water for 4 hours to make the walnut kernels absorb water and swell and soften the tissue; in order to facilitate peeling, grinding and extraction of nutrients.

[0024] Peeling: put the walnut kernels in step 2) into NaOH solution with a mass concentration of 3%, make the NaOH solution submerge the walnut kernels, heat and boil the walnut kernels for 4 min, and spray high-pressure water with a pressure of 0.5 MPa to remove the surface of the walnut kernels. the seed coat;

[0025] Color protection: with a mass concentration of 0.5% NaCl and a mass concentration of 0.02% Na 2 SO 3 Mix the solution and soak the peeled walnuts for 2 h to keep white;

[0026] Refining: Refining the walnut kernels in step 4) with hot water a...

Embodiment 2

[0036] A preparation method of ginger juice walnut milk, comprising the following steps:

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

[0038] 2) Soaking: Submerge the walnut kernels in clean water for 6 hours to make the walnut kernels absorb water and swell and soften the tissue; in order to facilitate peeling, grinding and extraction of nutrients.

[0039] Peeling: Put the walnut kernels in step 2) into NaOH solution with a mass concentration of 3%, make the NaOH solution submerge the walnut kernels, heat and boil the walnut kernels for 7 min, spray high-pressure water with a pressure of 0.8 MPa, and remove the surface of the walnut kernels. the seed coat;

[0040] Color protection: with a mass concentration of 0.5% NaCl and a mass concentration of 0.02% Na 2 SO 3 Mix the solution and soak the peeled walnuts for 4 h to keep white;

[0041] Refining: Refining walnut kernels in step 4) with hot water at ...

Embodiment 3

[0051] A preparation method of ginger juice walnut milk, comprising the following steps:

[0052] 1) Select and remove impurities: select plump walnut kernels to remove impurities in the walnut kernels;

[0053] 2) Soaking: Soak the walnut kernels in clean water for 5 hours to make the walnut kernels absorb water and swell and soften the tissue; in order to facilitate peeling, grinding and extraction of nutrients.

[0054] Peeling: Put the walnut kernels in step 2) into NaOH solution with a mass concentration of 3%, make the NaOH solution submerge the walnut kernels, heat and boil the walnut kernels for 5 min, and spray high-pressure water with a pressure of 0.7MPa to remove the surface of the walnut kernels. the seed coat;

[0055] Color protection: with a mass concentration of 0.5% NaCl and a mass concentration of 0.02% Na 2 SO 3 Mix the solution and soak the peeled walnuts for 3 h to keep white;

[0056] Refining: Refining the walnut kernels in step 4) with hot water at...

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Abstract

The invention provides a preparation method of ginger juice walnut milk. The preparation method comprises the following steps of: selecting, removing impurities, soaking, peeling, protecting color, grinding into thick liquid, separating, extracting ginger juice, burdening, blending, homogenizing, deodorizing and instantly sterilizing at high temperature. The ginger juice walnut milk beverage obtained through a series of preparation processes not only has the functions of brain strengthening, intelligence benefiting, aging resisting, constipation preventing, blood sugar reducing, sleep aiding,cardiovascular and cerebrovascular disease preventing, beauty maintaining, young keeping, delicious taste and the like of walnuts, but also is better in taste after the blended ginger juice is added,and has the effects of quenching thirst, relieving a cough, moistening the lung, preventing flu and the like. After the ginger juice walnut milk is subjected to blending, homogenizing treatment and vacuum treatment, the spicy peculiar smell which is difficult to accept by customers can be effectively removed, so that the beverage is fine and smooth in mouthfeel, and the requirements of the customers on nutrition and health care are met.

Description

technical field [0001] The invention relates to a preparation method of ginger juice 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 Hazelnuts and hazelnuts are also known as the world-famous "four major dried fruits". They have various effects such as brain-building, anti-aging, anti-constipation, lowering blood sugar, helping sleep, preventing cardiovascular and cerebrovascular diseases, and beautifying the skin. They can be eaten raw or cooked , can also be used to extract oil, prepare cakes, candy, etc., not only has high nutritional value, but also delicious, especially its outstanding brain-building effect and rich nutritional value, 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 when the elderly have aging problems ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23N7/01A23C3/03A23L5/20A23L5/30
CPCA23C11/103A23N7/01A23L5/20A23L5/30A23C3/03
Inventor 马惠芬李跃天杨卫白平
Owner YUNNAN ACAD OF FORESTRY
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