Walnut milk containing sapodilla rice and preparation method thereof

Abstract

The invention discloses a walnut milk containing sapodilla rice and a preparation method thereof, and belongs to the technical field of composite protein beverage preparation. The raw materials of the invention are mainly walnut kernels, skim milk powder, sapodilla rice, white granulated sugar, xanthan gum, glyceryl monostearate, and sucrose glyceride. The walnut milk containing sapodilla rice is prepared by (1) screening and peeling of walnut kernels, (2) preparation of semi-defatted walnut powder, (3) preparation of sapodilla rice juice, (4) blending, (5) colloid mill grinding, (6) homogenization, (7) bottling, and (8) sterilization. The preparation method of the invention is simple, solves the problem of using a large amount of additives in the existing walnut milk production, stabilizes the walnut milk to avoid stratification and oxidation, makes full use of Guizhou characteristic sapodilla rice resources, and improves the nutritional value and functionality of walnut milk products.

Description

Technical Field

[0001] The invention relates to the technical field of compound protein beverage preparation, in particular to walnut milk containing sapodilla rice and a preparation method thereof. Background Art

[0002] Compound protein walnut milk belongs to a category of compound protein beverages. Cow's milk and walnuts are rich in nutrients and are high-quality sources of animal and plant protein. When consumed together, they can supplement the nutritional strengthening effect of amino acids. Regular drinking has a good health care effect on arteriosclerosis, hypertension, coronary heart disease and anti-aging of the elderly.

[0003] At present, the production process of compound protein beverages adopts the technical process of refining, homogenization and blending, and the product types are all based on various types of walnut milk beverages. In order to solve the problems of stratification and precipitation, the excessive use of various chemical additives such as emulsifiers, thickeners, and preservatives has been criticized by consumers. In addition, during the preparation process, due to the high oil content of walnut kernels, the raw materials are easy to form unpleasant odors with oxygen in the air during the preparation of walnut milk, and the product is difficult to preserve; and oxidation makes the product yellowish in color and worse in sensory perception.

[0004] Soapberry rice is the endosperm of soapberry seeds (soapberry seeds), also called soapberry essence, commonly known as snow lotus seeds. It contains a special plant gum - soluble dietary fiber. During the process of adding water and heating, it continuously absorbs water and expands, making porridge, soup and stew become viscous. It has the effects of nourishing the heart and meridians, clearing the liver and improving eyesight, dispelling wind and reducing swelling. It is a precious, pure green, natural nourishing food that harmonizes the functions of human organs.

[0005] At present, there is an urgent need for a new method for preparing compound protein walnut milk, which can not only reduce the proportion of chemical additives used, but also make the prepared walnut milk products not easy to stratify and oxidize, and can also increase the nutrition and functionality of walnut milk products, which is more in line with consumers' pursuit. Summary of the invention

[0006] In view of this, the purpose of the present invention is to provide a walnut milk containing sapodilla rice and a preparation method thereof, so as to solve the problem of poor sensory perception of the product caused by stratification and oxidation of walnut milk after processing.

[0007] The present invention solves the above technical problems by the following technical means:

[0008] The invention discloses walnut milk containing sapodilla rice, which comprises the following raw materials: walnut kernel, skimmed milk powder, white granulated sugar, sapodilla rice, xanthan gum, glyceryl monostearate, sucrose glyceride acid and sodium bicarbonate.

[0009] Using saponin rice as a thickener and reducing other additives to prepare composite protein walnut milk can not only reduce the proportion of chemical additives, but also make the resulting walnut milk products not easy to stratify and oxidize, and have higher nutritional value, thereby increasing the functionality of walnut milk products and better meeting consumers' pursuits.

[0010] Furthermore, the quality ratio of the raw materials is as follows: walnut kernel: skimmed milk powder: white sugar: saponin rice: xanthan gum: monostearate glyceryl: sucrose glyceride acid: sodium bicarbonate (35-52): (1.0-1.4): (1.5-2.0): (0.1-0.2): (0.07-0.08): (0.03-0.042): (0.02-0.028): (0.05-0.07).

[0011] A method for preparing walnut milk containing sapodilla rice comprises the following steps:

[0012] (1) Screening and peeling of walnut kernels: Screening to remove impurities and rotten and deteriorated walnut kernels, adding a composite alkali solution to soak and remove the inner seed coat of the walnut kernels, and finally taking out and rinsing to obtain rinsed and peeled walnut kernels;

[0013] (2) Preparation of semi-defatted walnut powder: After washing and peeling walnut kernels, dry them at 45°C, and then press them under a pressure of 50-60 MPa at room temperature to obtain walnut cake, which is crushed by a pulverizer and passed through an 80-mesh sieve to obtain semi-defatted walnut powder for later use;

[0014] (3) Preparation of sapodilla rice juice: Soak sapodilla rice in water for 20-24 hours, then crush it with a crusher, and filter to obtain sapodilla rice juice;

[0015] (4) Preparation: Add sapodilla rice juice, semi-skimmed walnut powder, skimmed milk powder, white granulated sugar, glyceryl monostearate, sucrose fatty acid ester, xanthan gum, and sodium bicarbonate into a container in proportion, add water and mix evenly to obtain a mixture;

[0016] (5) Grinding with a colloid mill: Grind the mixture with a colloid mill, measure the pH value every 5 minutes, maintain the pH value at 6.7-7.2, and obtain a slurry after grinding for 15-20 minutes;

[0017] (6) Homogenization: Set the homogenization pressure to 50-60 MPa, and homogenize the slurry for 18-20 minutes to obtain a homogenized liquid;

[0018] (7) Bottling: Pour the homogenized liquid into a glass bottle and immediately seal it with a screw cap;

[0019] (8) Sterilization: Use pasteurization at 75°C for 20 min.

[0020] Furthermore, the specific treatment process of the composite alkali solution in step (1) is: first heat the composite alkali solution to 63°C, then pour the walnut kernels into the composite alkali solution, the mass volume ratio of the walnut kernels to the composite alkali solution is 1g:4mL, keep for 5 minutes, stir once during the heating process, and after 5 minutes, take out the walnut kernels soaked in the composite alkali solution and rinse with running water.

[0021] Furthermore, the composite alkali solution is prepared by mixing a sodium hydroxide solution with a mass fraction of 0.5% and a calcium chloride solution with a mass fraction of 0.1% in a volume ratio of 1:1.

[0022] Furthermore, the preparation step of the semi-defatted walnut powder in step (2) further includes processing the walnut cake, and the specific method of the processing is as follows:

[0023] The walnut cake is immersed in the mixed solution A, and after being slowly frozen at low temperature, it is thawed under the action of microwaves to obtain a pretreated walnut cake. The residual mixed solution in the pretreated walnut cake is washed away, and the walnut cake is crushed with a crusher and sieved for standby use.

[0024] Furthermore, the mixed solution A in step a is prepared by mixing glycerol, water, vitamin C, and sulfated polysaccharide in a mass ratio of (1-2): (1-2): (0.01-0.03): (0.2-0.5).

[0025] The walnut cake is immersed in mixed solution A for slow freezing at low temperature. In this process, the mixed solution penetrates into the walnut cake and slowly crystallizes. The volume of the same substance in the crystallized state expands, which stretches the pores of the walnut cake. Then, the microwave is used to heat the inside and outside simultaneously to quickly thaw the walnut cake, so that the pores remain larger. The vitamin C in the solution softens the fiber in the walnut, which is conducive to the cracking of the macromolecular substances in the walnut cake and increases the dietary fiber in the walnut milk system. In addition, the mixed solution A contains less water, which is not easy to take away beneficial substances. Glycerol and sulfated polysaccharides are conducive to the stability of the protein structure in the walnut cake. Another function of glycerol is to dissolve the dissociated lignin, and work together with vitamin C to dissolve lignin and saponin, preventing oxidation and yellowing of the slurry when it comes into contact with oxygen in the air during subsequent preparation.

[0026] Furthermore, in the step (3), the mass ratio of sapodilla rice to water during the soaking is 1:20.

[0027] Further, the mixture is ground in a colloid mill until the particle size is 3-20 μm.

[0028] Beneficial effects:

[0029] 1. The walnut milk prepared by the present invention mainly utilizes sapodilla rice, a natural thickener with rich nutrition, to stabilize the walnut milk system, thereby reducing the use of other industrial additives and improving the nutritional value of the walnut milk.

[0030] 2. The present invention uses semi-defatted walnut powder to prepare sapodilla rice walnut milk, which reduces the fat content in the walnut milk and improves the product oxidation problem; and the peeling process is relatively centralized, the peeled walnut kernels have a longer shelf life after drying, and the oil is concentratedly squeezed to prepare walnut cake, which is more convenient to use after powdering.

[0031] 3. The sapodilla rice walnut milk prepared by the present invention not only solves the problem of using a large amount of additives in the existing walnut milk production, but also can stabilize the walnut milk to avoid stratification and oxidation, fully utilize Guizhou's characteristic sapodilla rice resources, and improve the nutritional value and functionality of walnut milk products.

[0032] Instruction Manual

[0033] Figure 1 : Preparation of peeled walnut kernels;

[0034] Figure 2 : the prepared walnut cake;

[0035] Figure 3 : The preparation of sapodilla rice juice;

[0036] Figure 4 : The walnut milk product that embodiment 1 makes. DETAILED DESCRIPTION

[0037] The present invention will be described in detail below with reference to the embodiments and accompanying drawings:

[0038] Embodiment 1: a kind of walnut milk containing sapodilla rice is prepared

[0039] (1) Screening and peeling of walnut kernels: 7 L of 0.5% by mass sodium hydroxide solution and 7 L of 0.1% by mass calcium chloride solution were mixed into a composite alkali solution, heated to 63° C., 3.5 kg of walnut kernels that were screened to remove impurities and moldy and deteriorated were poured into the 63° C. composite alkali solution and kept at 63° C. for 5 min. The mixture was stirred once during the heating process. After 5 min, the walnut kernels soaked in the composite alkali solution were removed and rinsed with running water to obtain rinsed peeled walnut kernels;

[0040] (2) Preparation of semi-defatted walnut powder: After washing and peeling the walnut kernels, dry them at 45°C, and use a hydraulic oil press to press the oil at a pressure of 60 MPa at room temperature to obtain walnut cake, which is crushed by a pulverizer and passed through an 80-mesh sieve to obtain semi-defatted walnut powder for later use.

[0041] (3) Preparation of sapodilla rice juice: 10 g of sapodilla rice was soaked in 200 mL of water for 22 h, and then crushed and filtered with a crusher to obtain sapodilla rice juice;

[0042] (4) Preparation: Add sapodilla rice juice, 150 g semi-skimmed walnut powder, 100 g skimmed milk powder, 150 g white sugar, 3 g glyceryl monostearate, 2 g sucrose fatty acid ester, 7 g xanthan gum, and 5 g sodium bicarbonate into a container, add 9.8 L of water and mix well to obtain a mixture;

[0043] (5) colloid mill grinding: grinding the mixture for 17 minutes using a colloid mill, measuring the pH value every 5 minutes, maintaining the pH value at 6.7-7.2, adjusting the pH value with a food-grade citric acid solution when the pH value is greater than 7.2, and adjusting the pH value with a food-grade sodium hydroxide solution when the pH value is less than 6.7, and finally obtaining a mixture with a crushed particle size of about 3-20 μm, and filtering to obtain a slurry;

[0044] (6) Homogenization: Set the homogenization pressure to 55 MPa, and homogenize the slurry for 19 minutes to obtain a homogenized liquid;

[0045] (7) Bottling: Pour the homogenized liquid into a glass bottle and immediately seal it with a screw cap;

[0046] (8) Sterilization: Use pasteurization at 75°C for 20 min.

[0047] Embodiment 2: A kind of walnut milk containing sapodilla rice is prepared

[0048] The preparation steps are as follows:

[0049] (1) Screening and peeling of walnut kernels: 7 L of 0.5% by mass sodium hydroxide solution and 7 L of 0.1% by mass calcium chloride solution were mixed into a composite alkali solution, heated to 63° C., 3.5 kg of walnut kernels that were screened to remove impurities and moldy and deteriorated were poured into the 63° C. composite alkali solution and kept at 63° C. for 5 min. The mixture was stirred once during the heating process. After 5 min, the walnut kernels soaked in the composite alkali solution were removed and rinsed with running water to obtain rinsed peeled walnut kernels;

[0050] (2) Preparation of semi-defatted walnut powder: After washing and peeling walnut kernels, dry them at 45°C, and use a hydraulic oil press to press oil at room temperature under a pressure of 55 MPa to obtain walnut cake. The walnut cake is immersed in a mixed solution A prepared by mixing glycerol, water, vitamin C, and sulfated polysaccharide in a mass ratio of 1:2:0.02:0.4, and then slowly frozen at -16°C until completely crystallized, and then thawed for 120s under the action of a 200W microwave to obtain a pre-treated walnut cake; the residual mixed solution in the pre-treated walnut cake is washed with water to remove the residual mixed solution, and the walnut cake is crushed with a grinder and passed through an 80-mesh sieve to obtain semi-defatted walnut powder for later use;

[0051] (3) Preparation of sapodilla rice juice: 10 g of sapodilla rice was soaked in 200 mL of water for 22 h, and then crushed and filtered with a crusher to obtain sapodilla rice juice;

[0052] (4) Preparation: Add sapodilla rice juice, 150 g semi-skimmed walnut powder, 100 g skimmed milk powder, 150 g white sugar, 3 g glyceryl monostearate, 2 g sucrose fatty acid ester, 7 g xanthan gum, and 5 g sodium bicarbonate into a container, add 9.8 L of water and mix well to obtain a mixture;

[0053] (5) colloid mill grinding: grinding the mixture for 17 minutes using a colloid mill, measuring the pH value every 5 minutes, maintaining the pH value at 6.7-7.2, adjusting the pH value with a food-grade citric acid solution when the pH value is greater than 7.2, and adjusting the pH value with a food-grade sodium hydroxide solution when the pH value is less than 6.7, and finally obtaining a mixture with a crushed particle size of about 3-20 μm, and filtering to obtain a slurry;

[0054] (6) Homogenization: Set the homogenization pressure to 55 MPa, and homogenize the slurry for 19 minutes to obtain a homogenized liquid;

[0055] (7) Bottling: Pour the homogenized liquid into a glass bottle and immediately seal it with a screw cap;

[0056] (8) Sterilization: Use pasteurization at 75°C for 20 min.

[0057] Example 3: Preparation of walnut milk containing sapodilla rice

[0058] The preparation steps are as follows:

[0059] (1) Screening and peeling of walnut kernels: 5.2 L of 0.5% sodium hydroxide solution and 5.2 L of 0.1% calcium chloride solution were mixed into a composite alkali solution, heated to 63° C., 2.6 kg of walnut kernels that were screened to remove impurities and moldy and deteriorated were poured into the 63° C. composite alkali solution and kept at 63° C. for 5 min. The mixture was stirred once during the heating process. After 5 min, the walnut kernels soaked in the composite alkali solution were removed and rinsed with running water to obtain rinsed peeled walnut kernels;

[0060] (2) Preparation of semi-defatted walnut powder: After washing and peeling walnut kernels, dry them at 45°C, and use a hydraulic oil press to press oil at room temperature under a pressure of 50 MPa to obtain walnut cake, immerse the walnut cake in a mixed solution A prepared by mixing glycerol, water, vitamin C, and sulfated polysaccharide in a mass ratio of 1:1:0.01:0.2, and slowly freeze them at -16°C until they are completely crystallized, and then thaw them under the action of a 150 W microwave for 150 s to obtain pre-treated walnut cake; rinse with water to remove the residual mixed solution in the pre-treated walnut cake, and crush them with a grinder, and pass them through an 80-mesh sieve to obtain semi-defatted walnut powder for later use;

[0061] (3) Preparation of sapodilla rice juice: 10 g of sapodilla rice was soaked in 200 mL of water for 20 h, and then crushed and filtered with a crusher to obtain sapodilla rice juice;

[0062] (4) Preparation: Add sapodilla rice juice, 180 g semi-skimmed walnut powder, 140 g skimmed milk powder, 150 g white granulated sugar, 3 g glyceryl monostearate, 2 g sucrose fatty acid ester, 8 g xanthan gum, and 7 g sodium bicarbonate into a container, add 9.8 L of water and mix well to obtain a mixture;

[0063] (5) colloid mill grinding: grinding the mixture for 15 minutes using a colloid mill, measuring the pH value every 5 minutes, maintaining the pH value at 6.7-7.2, adjusting the pH value with a food-grade citric acid solution when the pH value is greater than 7.2, and adjusting the pH value with a food-grade sodium hydroxide solution when the pH value is less than 6.7, and finally obtaining a mixture with a crushed particle size of 3-20 μm, and filtering to obtain a slurry;

[0064] (6) Homogenization: Set the homogenization pressure to 50 MPa and homogenize the slurry for 18 minutes to obtain a homogenized liquid;

[0065] (7) Bottling: Pour the homogenized liquid into a glass bottle and immediately seal it with a screw cap;

[0066] (8) Sterilization: Use pasteurization at 75°C for 20 min.

[0067] Embodiment 4: a kind of walnut milk containing sapodilla rice is prepared

[0068] (1) Screening and peeling of walnut kernels: 7 L of 0.5% by mass sodium hydroxide solution and 7 L of 0.1% by mass calcium chloride solution were mixed into a composite alkali solution, heated to 63° C., 3.5 kg of walnut kernels that were screened to remove impurities and moldy and deteriorated were poured into the 63° C. composite alkali solution and kept at 63° C. for 5 min. The mixture was stirred once during the heating process. After 5 min, the walnut kernels soaked in the composite alkali solution were removed and rinsed with running water to obtain rinsed peeled walnut kernels;

[0069] (2) Preparation of semi-defatted walnut powder: After washing and peeling walnut kernels, dry them at 45°C, and use a hydraulic oil press to press oil at room temperature under a pressure of 60 MPa to obtain walnut cake. The walnut cake is immersed in a mixed solution A prepared by mixing glycerol, water, vitamin C, and sulfated polysaccharide in a mass ratio of 2:2:0.03:0.5, and then slowly frozen at -16°C until completely crystallized, and then thawed for 60 seconds under the action of a 300 W microwave to obtain a pre-treated walnut cake; the residual mixed solution in the pre-treated walnut cake is washed with water to remove the residual mixed solution, and the walnut cake is crushed with a grinder and passed through an 80-mesh sieve to obtain semi-defatted walnut powder for later use;

[0070] (3) Preparation of sapodilla rice juice: 15 g of sapodilla rice was soaked in 300 mL of water for 24 h, and then crushed and filtered with a crusher to obtain sapodilla rice juice;

[0071] (4) Preparation: Add sapodilla rice juice, 180 g semi-skimmed walnut powder, 120 g skimmed milk powder, 150 g white sugar, 3 g glyceryl monostearate, 2 g sucrose fatty acid ester, 8 g xanthan gum, and 7 g sodium bicarbonate into a container, add 9.7 L of water and mix well to obtain a mixture;

[0072] (5) colloid mill grinding: grinding the mixture for 20 minutes using a colloid mill, measuring the pH value every 5 minutes, maintaining the pH value at 6.7-7.2, adjusting the pH value with a food-grade citric acid solution when the pH value is greater than 7.2, and adjusting the pH value with a food-grade sodium hydroxide solution when the pH value is less than 6.7, and finally obtaining a mixture with a crushed particle size of 3-20 μm, and filtering to obtain a slurry;

[0073] (6) Homogenization: Set the homogenization pressure to 60 MPa and homogenize the slurry for 20 min to obtain a homogenized liquid;

[0074] (7) Bottling: Pour the homogenized liquid into a glass bottle and immediately seal it with a screw cap;

[0075] (8) Sterilization: Use pasteurization at 75°C for 20 min.

[0076] Comparative Example 1: Preparation of walnut milk containing sapodilla rice

[0077] The walnut milk of Comparative Example 1 is compared with the walnut milk of Example 4. The main difference is that in the formula of Comparative Example 1, the amount of sapodilla rice is changed to 50g, and xanthan gum, monostearate glyceryl and sucrose fatty acid ester are not added. The remaining raw materials and steps are the same. The specific steps (3) and (4) are as follows:

[0078] (3) Preparation of sapodilla rice juice: 50 g of sapodilla rice was soaked in 1000 mL of water for 22 h, and then crushed and filtered with a crusher to obtain sapodilla rice juice;

[0079] (4) Preparation: Add sapodilla rice juice, 180 g semi-skimmed walnut powder, 120 g skimmed milk powder, 150 g white sugar, and 7 g sodium bicarbonate into a container, add 9 L of water and mix well to obtain a mixture.

[0080] Comparative Example 2: Preparation of walnut milk containing sapodilla rice

[0081] The walnut milk of Comparative Example 2 is in contrast to the walnut milk of Example 4. The main difference is that monostearate glyceryl and sucrose glyceride acid are not added to the walnut milk formula of Comparative Example 2. The remaining raw materials and steps are the same. Step (4) is as follows:

[0082] (4) Preparation: Add sapodilla rice juice, 180 g semi-skimmed walnut powder, 120 g skimmed milk powder, 150 g white sugar, 8 g xanthan gum, and 7 g sodium bicarbonate into a container, add 9 L of water and mix well to obtain a mixture.

[0083] Comparative Example 3: Preparation of walnut milk containing sapodilla rice

[0084] The walnut milk of Comparative Example 3 is compared with the walnut milk of Example 4. The main difference is that sodium bicarbonate is not added to the walnut milk formula of Comparative Example 3, and the pH is not adjusted during the colloid mill refining process in step (5). The other raw materials and steps are the same. Specifically (4) and (5) are as follows:

[0085] (4) Preparation: Add sapodilla rice juice, 180 g semi-skimmed walnut powder, 120 g skimmed milk powder, 150 g white sugar, 3 g glyceryl monostearate, 2 g sucrose fatty acid ester, and 8 g xanthan gum into a container, add 9.7 L of water and mix well to obtain a mixture;

[0086] (5) Colloid mill refining: The mixture is refining for 20 min using a colloid mill to obtain a mixture with a particle size of 3-20 μm, which is then filtered to obtain a slurry.

[0087] Comparative Example 4: Preparation of walnut milk containing sapodilla rice

[0088] The walnut milk of Comparative Example 4 is compared with the walnut milk of Example 3. The main difference is that during the sterilization in step (8) of Comparative Example 4, the sterilization temperature is changed to 65° C. and the sterilization time is changed to 30 min. The other raw materials and steps are the same. The specific step (8) is as follows:

[0089] (8) Sterilization: Use pasteurization at 65°C for 30 min.

[0090] Experiment 1: Quality testing of walnut milk containing sapodilla rice

[0091] According to the national quality standards GB 5009.5-2016 "National Food Safety Standard Determination of Protein in Food", GB5009.6-2016 "National Food Safety Standard Determination of Fat in Food", and GB 5009.4-2016 "National Food Safety Standard Determination of Ash in Food", the walnut milk prepared in Examples 1-3 was tested respectively, and the obtained data are shown in Table 1:

[0092] Table 1 Physical and chemical properties

[0093]

[0094]

[0095] The invention adopts semi-skimmed walnut powder and skimmed milk powder to prepare walnut milk containing sapodilla rice, which has high protein content and ash content and reduces the fat content in the walnut milk, and is suitable for the diet of people who want to lose weight and reduce fat.

[0096] Experiment 2: Sensory evaluation of walnut milk containing sapodilla rice

[0097] The walnut milk beverages prepared in Examples 1-4 were subjected to sensory evaluation to examine color, flavor, mouthfeel, and texture. The sensory score table is shown in Table 2, and the evaluation results are shown in Table 3:

[0098] Table 2 Sensory rating table

[0099]

[0100] Table 3 Evaluation results

[0101] serial number Color Flavor Taste Organization Status Total sensory evaluation score Example 1 16 24 23 16 79 Example 2 16 23 24 18 81 Example 3 17 27 23 17 84 Example 4 18 25 26 17 86 Comparative Example 1 10 20 12 5 47 Comparative Example 2 12 22 20 10 64 Comparative Example 3 14 19 17 12 62 Comparative Example 4 18 23 24 16 81

[0102] From Table 2 and Table 3, we can get:

[0103] 1. As can be seen from Table 3, the final sensory evaluation total score of the walnut milk containing sapodilla rice prepared in Example 4 was 18 points for color, 25 points for flavor, 26 points for mouthfeel, and 17 points for texture. Example 3 was the best in the sensory and mouthfeel evaluations. Figure 4 The finished product obtained in Example 1. Examples 2, 3, and 4 have high quality in terms of product color and taste, uniform and delicate texture, no precipitation or fat floating, and have a unique aroma of walnut and milk powder, which is harmonious and rich and lasts for a long time. This shows that the product has good stability, no stratification and oxidation, and the formula process is feasible.

[0104] 2. In comparative example 1, no other additives are compounded, and only sapodilla rice is used as a stabilizer for walnut milk. The sensory score value is the lowest and the effect is not ideal; in comparative example 2, the thickener is sapodilla rice compounded with xanthan gum, and no emulsifier is added, and the effect is relatively better than that of comparative example 1; in comparative example 3, the pH value of the slurry is not adjusted, and the tissue state of the walnut milk is slightly worse, indicating that the pH value of the emulsion has a certain influence on the stability of the system; the sterilization method of comparative example 4 is not thorough, the sterilization time is long, and the product shelf life is short, which is not conducive to preservation. It can be seen that the walnut milk prepared by the present invention has good quality and color, flavor, taste, and tissue state.

[0105] The above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the present invention. Although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the purpose and scope of the technical solutions of the present invention, which should be included in the scope of the claims of the present invention. The techniques, shapes, and structural parts not described in detail in the present invention are all known technologies.

Claims

1. A method for preparing walnut milk containing sapodilla rice, characterized in that: The preparation of the walnut milk uses the following raw materials in a mass ratio: walnut kernel: skim milk powder: white sugar: saponin rice: xanthan gum: glyceryl monostearate: sucrose fatty acid ester, sodium bicarbonate (35-52): (1.0-1.4): (1.5-2.0): (0.1-0.2): (0.07-0.08): (0.03-0.042): (0.02-0.028): (0.05-0.07); the preparation method comprises the following steps: (1) Screening and peeling of walnut kernels: Screening to remove impurities and rotten and deteriorated walnut kernels, adding compound alkali solution to soak, and finally taking out and rinsing to obtain rinsed and peeled walnut kernels; (2) Preparation of semi-defatted walnut powder: After washing and peeling the walnut kernels, dry them at low temperature, and then perform hydraulic oil pressing at room temperature to obtain walnut cake, which is then crushed by a pulverizer and sieved to obtain semi-defatted walnut powder for later use; (3) Preparation of sapodilla rice juice: Soak sapodilla rice in water for 20-24 hours, then crush it with a crusher, and filter to obtain sapodilla rice juice; (4) Preparation: Add sapodilla rice juice, semi-skimmed walnut powder, skimmed milk powder, white sugar, glyceryl monostearate, sucrose fatty acid ester, xanthan gum, and sodium bicarbonate into a container in proportion, add water and mix evenly to obtain a mixture; (5) Grinding with a colloid mill: Grind the mixture with a colloid mill, measure the pH value every 5 minutes, maintain the pH value at 6.7-7.2, and obtain a slurry after grinding for 15-20 minutes; (6) Homogenization: Set the homogenization pressure to 50-60 MPa and homogenize the slurry for 18-20 minutes to obtain a homogenized liquid; (7) Bottling: Pour the homogenized liquid into a glass bottle and immediately seal it with a screw cap; (8) Sterilization: pasteurization at 75°C for 20 min; The preparation step of the semi-defatted walnut powder in step (2) further includes processing the walnut cake, and the specific method of the processing is as follows: The walnut cake is immersed in the mixed solution A, and after being slowly frozen at low temperature, it is thawed under the action of microwaves to obtain a pre-treated walnut cake, and the residual mixed solution in the pre-treated walnut cake is washed away, and the walnut cake is crushed by a crusher and sieved for standby use; The mixed solution A is prepared by mixing glycerol, water, vitamin C, and sulfated polysaccharide in a mass ratio of (1-2): (1-2): (0.01-0.03): (0.2-0.5).

2. The method for preparing walnut milk containing sapodilla rice according to claim 1, characterized in that: The specific treatment process of the composite alkali solution in step (1) is as follows: firstly heat the composite alkali solution to 63°C, then pour the walnut kernels into the composite alkali solution, the mass volume ratio of the walnut kernels to the composite alkali solution is 1g:4mL, keep at 63°C for 5 minutes, stir once during the heating process, and after 5 minutes, take out the walnut kernels immersed in the composite alkali solution and rinse them with running water.

3. The method for preparing walnut milk containing sapodilla rice according to claim 2, characterized in that: The composite alkali solution is prepared by mixing a sodium hydroxide solution with a mass fraction of 0.5% and a calcium chloride solution with a mass fraction of 0.1% in a volume ratio of 1:

1.

4. The method for preparing walnut milk containing sapodilla rice according to claim 3, characterized in that: In the step (3), the mass ratio of sapodilla rice to water during soaking is 1:

20.

5. The method for preparing walnut milk containing sapodilla rice according to claim 4, characterized in that: Grind the mixture in a colloid mill until the particle size is 3-20 μm.

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