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Mango walnut milk and preparation method thereof

A technology of walnut milk and mango, which is applied in the field of mango walnut milk and its preparation, can solve the problems of low stability and achieve the effects of improving stability, avoiding denaturation, and increasing thickness

Pending Publication Date: 2022-08-05
HEBEI YANGYUAN ZHIHUI BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, the technical problem to be solved by the present invention is to overcome the defect of low stability of mango walnut milk in the prior art due to retaining the inner testa of walnut kernel, and provide a kind of mango walnut milk and its preparation method

Method used

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  • Mango walnut milk and preparation method thereof
  • Mango walnut milk and preparation method thereof
  • Mango walnut milk and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0027] The present embodiment provides a kind of mango walnut milk, and its raw material formula and preparation method are as follows:

[0028] Formula: 4kg of walnut kernels, 0.2kg of mango jam, 2kg of white sugar, compound emulsified thickener: 0.4kg, 0.05kg of D-sodium erythorbate, 93.35kg of water; among them, compound emulsified thickener, including single and double Glycerol fatty acid ester 0.15kg, microcrystalline cellulose 0.2kg, xanthan gum 0.05kg.

[0029] Method:

[0030] Step S1, (1) cold extraction deastringency treatment: prepare 25kg of sodium hydroxide solution with hydroxide ion concentration of 1.25mol / L in the cold extraction tank with tap water at 38°C, add the walnut kernels of the formula amount, stir for 300s to make the walnuts The kernels were evenly dispersed and left to stand for extraction for 10 min. After the extraction, stir for 300s to separate the extracted substances (astringent substances and pigments in the skin) from the walnut kernels....

Embodiment 2

[0036] The present embodiment provides a kind of mango walnut milk, and its raw material formula and preparation method are as follows:

[0037] Formula: 5kg of walnut kernels, 0.8kg of mango jam, 4kg of white sugar, compound emulsified thickener: 0.5kg, 0.05kg of D-sodium erythorbate, 89.65kg of water; among them, compound emulsified thickener, including single and double Glycerol fatty acid ester 0.15kg, microcrystalline cellulose sodium 0.3kg, xanthan gum 0.05kg.

[0038] Method:

[0039] Step S1, (1) cold extraction deastringency treatment: prepare 25kg of sodium hydroxide solution with hydroxide ion concentration of 1.25mol / L in the cold extraction tank with tap water at 38°C, add the walnut kernels of the formula amount, stir for 300s to make the walnuts The kernels were evenly dispersed and left to stand for extraction for 10 min. After the extraction, stir for 300s to separate the extracted substances (astringent substances and pigments in the skin) from the walnut k...

Embodiment 3

[0045] The present embodiment provides a kind of mango walnut milk, and its raw material formula and preparation method are as follows:

[0046] Recipe: 8kg of walnut kernels, 0.4kg of mango paste, 2kg of white sugar, compound emulsified thickener: 0.5kg, 89.1kg of water; among them, compound emulsified thickener includes 0.17kg of mono- and diglyceride fatty acid esters, micro- Crystalline cellulose 0.3kg, xanthan gum 0.03kg.

[0047] Method:

[0048] Step S1, (1) cold extraction deastringency treatment: prepare 25kg of sodium hydroxide solution with hydroxide ion concentration of 1.25mol / L in the cold extraction tank with tap water at 38°C, add the walnut kernels of the formula amount, stir for 300s to make the walnuts The kernels were evenly dispersed and left to stand for extraction for 10 min. After the extraction, stir for 300s to separate the extracted substances (astringent substances and pigments in the skin) from the walnut kernels. The walnut kernels are fed to t...

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Abstract

The invention relates to the technical field of plant dairy products, in particular to mango and walnut milk and a preparation method thereof. The mango and walnut milk is prepared from the following raw materials in parts by weight: 1 to 8 parts of walnut kernels, 0.1 to 2 parts of mango jam, 0.5 to 4 parts of sweeteners, 0.1 to 0.75 part of compound emulsifying thickening agents and 81.75 to 98.3 parts of water, the compound emulsifying thickener obtained by compounding mono-and diglycerol fatty acid esters, microcrystalline cellulose and xanthan gum in a specific ratio is compounded with walnut kernels, mango jam and sweeteners in a specific ratio, so that the taste of the mango and walnut milk can be improved, and the suspension stability of macromolecular substances such as fat and protein molecules can be improved; the phenomena of fat floating and precipitation of the mango and walnut milk in the storage period are greatly improved, and the prepared mango and walnut milk is nutritional, healthy and delicious and enriches the taste of walnut milk products.

Description

technical field [0001] The invention relates to the technical field of plant dairy products, in particular to a mango walnut milk and a preparation method thereof. Background technique [0002] Walnut milk is a milky liquid drink mainly made of vegetable protein, which is made from walnut kernels as the main raw material. It is very friendly to lactose intolerant consumers and consumers who do not like to drink milk, and is widely loved by consumers. [0003] In order to improve the taste of walnut milk, mango-flavored walnut milk has received more attention. At present, companies usually use food-grade mango essence to achieve mango flavor. In order to avoid or reduce the use of additives, a few companies have developed mango jam by adding mango jam to walnut milk to achieve the mango taste of walnut milk and at the same time increase the nutritional value. Mango walnut milk products often have problems of low stability and are not suitable for promotion and sales. SUMM...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 王俊转赵慧博吴彦兵刘磊张素姣李莎王玉
Owner HEBEI YANGYUAN ZHIHUI BEVERAGE
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