Macadamia nut pulp processing method and macadamia nut pulp protein beverage
A processing method and technology of fruit meal, applied in the field of comprehensive utilization and development of natural resources, can solve the problems of poor sensory and quality of protein drinks
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Embodiment 1
[0024] Take the production of the fruit powder of the Australian nuts for the production of protein beverages, and the fruit powder is: After the oil pressing of the Australian nuts (conventional cold squeezing process), the solid material is obtained, and the solid material is pulverized. Over 100 mesh, obtain fruit powder, which contains a large amount of nutrients such as protein. Prior to the production of the protein beverage, the composition of the fruit powder was detected, with a water content of 6.18%, a protein content of 26.55%, and the oil content was 15.09%, and the carbohydrate content was 26.28% (all of the mass fraction).
[0025] The fruit powder was added to pure water (the liquid ratio was 1 kg: 10 L), and then sodium bicarbonate in pure water was added, and the mass fraction of sodium bicarbonate was 0.5%, soaked for 4 h, so that the fruit powder was supremely absorbed. Then, papain proteases (CAS9001-73-4) were added to the water, and the pH of the system was ...
Embodiment 2
[0027] In this example, the concentrate obtained by the concentrate obtained in Example 1 was produced by the protein beverage, and Tween 60, xanthan gum and sucrose were added to the concentrate to obtain a homogeneous system. Tween 60, the mass fraction of the Yulang and sucrose in the prevalent system was 0.05%, 0.1% and 8%. The homogeneous homogeneous machine in the beverage production line is then added to the beverage production line, and the homogeneous system is obtained twice under the conditions of 60 ° C and 30 MPa. The homogeneous system was then sterilized at 121 ° C for 15 min to obtain the protein beverage of the present solution.
Embodiment 3
[0029] In this example, the concentrate obtained by the concentrate obtained in Example 1 was produced by the protein beverage, and Tween 60, xanthan gum and sucrose were added to the concentrate to obtain a homogeneous system. The mass fraction of Tween 60, Huanglang and sucrose was 0.3%, 0.4%, and 12% in the lametling system. The homogeneous homogeneous machine in the beverage production line is then added to the beverage production line, and the homogeneous system is obtained twice under the conditions of 60 ° C and 30 MPa. The homogeneous system was then sterilized at 121 ° C for 15 min to obtain the protein beverage of the present solution.
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