Frozen beverage with walnut powder and method of making

Abstract

The present application relates to the technical field of frozen dairy products, and particularly relates to a frozen beverage added with walnut powder and a preparation method thereof. The frozen beverage provided by the present application uses a mixture of walnut powder and plant oil after grinding as raw material; the ratio of walnut powder to oil in mass during grinding is (1-10):(80-90), and the walnut powder is added in an amount of 0.1-1% of the raw material of the frozen beverage. The walnut powder is mixed with plant oil and then added into the frozen beverage liquid after grinding, the walnut powder after oil grinding has sufficient aroma stimulation, the flavor is natural and full, and the fusion effect with the frozen beverage is good, the obtained frozen beverage has easy-to-control bulking rate and good anti-melting property, and can meet the market demand for flavored frozen beverages.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of frozen dairy products, in particular to a frozen drink added with walnut powder and a preparation method thereof. BACKGROUND

[0002] Eating walnuts is beneficial to people of all ages, mainly in the following aspects: ① promote the healthy growth of children. Walnut kernels contain a large amount of unsaturated vitamin B, fatty acids, amino acids, trace elements zinc and carotene, which are beneficial to the healthy development of children's body and intelligence, so children often eat walnut kernels have great benefits. ②Help the healthy development of the fetus. Walnut kernels are rich in vitamin E, which can maintain the normal metabolism of the pregnant woman's body and the development of the fetus, so pregnant women often eat walnut products, which helps to maintain health during pregnancy and makes the baby born healthy. ③ Make middle-aged people radiant. Walnut kernels are rich in linoleic acid and vitamin B, which can make the skin of middle-aged people smooth and smooth. In addition, linoleic acid and vitamin B in walnut kernels can also maintain normal metabolism of the human body. ④Help to prolong the life of the elderly. Walnut kernels contain a large amount of essential amino acids, linoleic acid, linolenic acid and phosphorus for the human body, which can be used to prevent and treat cardiovascular and cerebrovascular sclerosis in the elderly, and has good nourishing effect on the brain nerves and helps to prolong life. The trace elements contained in walnut kernels also help to prevent the occurrence of iron deficiency anemia in the elderly.

[0003] Based on the high edible value of walnuts, the development and utilization of walnuts can bring more economic benefits. For example, walnut ingredients are added to frozen drinks to make a healthy, nutritious frozen drink containing walnut ingredients suitable for most consumers. Through eating ice cream, consumers can be strengthened nutrition, so as to expand the application range of walnut raw materials in the process of enjoying and happiness.

[0004] However, in the prior art, walnuts are usually added as protein components to the raw materials of frozen drinks, although the protein source of frozen drinks can be increased, but due to the influence of the adding process, the flavor of walnuts cannot be well played, and the high-quality oil, vitamins and other trace elements of walnuts cannot be effectively utilized and absorbed. SUMMARY

[0005] In order to solve the problems in the prior art, the technical scheme provided by the present application is as follows:

[0006] In a first aspect, the present application provides a frozen drink added with walnut powder, the raw materials of the frozen drink contain a mixture of walnut powder and vegetable oil after grinding; the ratio of walnut powder to vegetable oil during grinding is (1-10):(80-90) by mass; the addition amount of walnut powder accounts for 0.1-1% of the raw materials of the frozen drink; the vegetable oil includes palm oil and / or coconut oil.

[0007] The walnut powder is used as the protein component and the oil component of the frozen beverage.

[0008] In the frozen beverage provided by the application, the fineness of the mixture is less than 25 μm.

[0009] The application finds that the walnut powder flavor substances can be effectively stimulated by using the walnut powder and the plant oil mixing and grinding technology for 1-2 hours and the fineness of the mixture is less than 25 μm, and the taste of the obtained frozen beverage is more delicate.

[0010] The application finds that the use of different oils and fats for mixing and grinding with the walnut powder has a great influence on the flavor of the product, and the application tries the plant oil (rapeseed oil, palm oil, coconut oil) and the animal oil (butter), and the flavor evaluation comparison finds that the use of the palm oil and the coconut oil is obviously better than the use of the rapeseed oil and the butter.

[0011] The advantages of the palm oil and the coconut oil are specifically embodied in that the mixture obtained by using the walnut powder and the palm oil or the coconut oil for oil grinding can promote the stability of the beverage liquid and be more uniformly dispersed in the beverage liquid, and the walnut flavor is full and natural.

[0012] The raw materials of the frozen beverage provided by the application further include white granulated sugar, raw cow milk, skimmed milk powder, whey powder, locust bean gum, glycerol monostearate, guar gum and water.

[0013] In the frozen beverage provided by the application and added with the walnut powder, the formula of the frozen beverage is that, in terms of mass percentage, 13-14% of white granulated sugar, 20-22% of raw cow milk, 5-5.3% of skimmed milk powder, 8-9% of coconut oil, 1-1.5% of whey powder, 0.1-1% of walnut powder, 0.1-0.5% of locust bean gum, 0.2-0.25% of glycerol monostearate, 0.15-0.2% of guar gum and water in a residual amount.

[0014] The frozen beverage provided by the application is specifically ice cream, ice cream, snow mud and ice bar.

[0015] In the second aspect, the application provides a preparation method of the frozen beverage added with the walnut powder, and the method comprises the following steps: adding the mixture obtained by grinding the walnut powder and the coconut oil after the mixture of other raw materials.

[0016] In the preparation method provided by the application, the walnut powder and the plant oil are ground at 60-65 DEG C, more specifically, the initial temperature of the coconut oil used is 45-50 DEG C, the walnut powder and the coconut oil are mixed and ground for 1-2 hours, the fineness of the mixture is less than 25 μm, and the grinding is completed.

[0017] The preparation method comprises: adding liquid raw materials to obtain mixture 1, adding powder raw materials to mixture 1 to obtain mixture 2, adding the mixture of ground walnut powder and vegetable oil to mixture 2, and uniformly mixing to complete the mixing.

[0018] The preparation method of the frozen beverage added with walnut powder comprises: after the mixing is completed, constant volume, filtration, preheating, bus sterilization, cooling and homogenization, cooling, aging and freezing are performed.

[0019] In the preparation method, the material liquid after sterilization is cooled to below 75 DEG C, homogenization is performed, the homogenization temperature is 65-75 DEG C, the homogenization pressure is 130-150 bar, the first-stage pressure is 104-120 bar, and the second-stage pressure is 26-30 bar.

[0020] As a specific embodiment of the present application:

[0021] The preparation method of the present application is: raw material standardization, weighing, feeding 1 (water + raw milk), feeding 2 (powder raw materials such as white sugar and whey powder), feeding 3 (mixture of oil and walnut powder), mixing, constant volume, filtration, preheating, bus sterilization, cooling (≤75 DEG C), homogenization, cooling, aging and freezing.

[0022] The walnut powder and oil grinding method is: the interlayer water temperature of the fine grinding cylinder is heated to 65 DEG C and maintained, coconut oil with a temperature of 45-50 DEG C is first added, the machine is started, then the walnut powder is added, and the tightness is gradually increased, after the tightness is increased, the current of the fine grinding cylinder is not more than 28 A, the grinding is performed for 1 hour, the fineness of the sample is detected, the fineness of the mixture is 25 microns, and the grinding is stopped for standby.

[0023] Feeding 1: the temperature is ≤60 DEG C, the indicated water and raw milk liquid materials are uniformly mixed at this temperature, and the material feeding temperature is controlled.

[0024] Feeding 2: the temperature is ≤60 DEG C, the white sugar, locust bean gum, glycerol monostearate and guar gum are uniformly mixed, and the defatted milk powder and whey powder are added and uniformly mixed.

[0025] Feeding 3: the temperature is ≤70 DEG C, the liquid mixture of oil and walnut powder is added into the high-speed mixer.

[0026] Constant volume: according to the planned amount of ingredients, water is added to reach the target value, and after the material liquid in the tank is uniformly stirred, the sequence is switched.

[0027] Filtration: when the pore size of the filter itself (filter hub) is less than 1.5 mm (including 1.5 mm), no filter screen is needed to be added; when the pore size of the filter itself (filter hub) is greater than 1.5 mm, the filter screen needs to be added, and the mesh number of the filter screen is required to be greater than 40.

[0028] Preheating: temperature rises to 60-70℃.

[0029] Pasteurization: temperature is 87±2℃, holding time is 30-60s, most of microorganisms in the material liquid are killed.

[0030] Cooling: the temperature of the material liquid is cooled to 0-6℃.

[0031] Homogenization: the operation procedures and parameter standards of the corresponding type of homogenizer are executed; the homogenization temperature is 65-75℃, the homogenization pressure is 130-150bar, the first-stage pressure accounts for 80% (104-120bar), and the second-stage pressure accounts for 20% (26-30bar).

[0032] Cooling: the temperature of the material liquid is cooled to 0-6℃.

[0033] Aging: the temperature is 0-6℃, and the aging time is 2-48 hours.

[0034] Freezing: the operation procedures and parameter standards of the corresponding type of freezing machine are executed.

[0035] Advantages of the present application:

[0036] (1) The present application finds that the walnut powder is mixed with specific oil in a certain proportion, which can effectively stimulate the flavor and nutritional ingredients of the walnut powder, increase the uniformity of the walnut powder and oil mixed in the frozen beverage material liquid, obtain stability, and make the prepared product taste more delicate.

[0037] (2) The present application finds that when the walnut powder is added in an amount of 0.1-1% during the preparation of the frozen beverage, the walnut flavor effect is best, too little characteristic aroma is not obvious, and does not have the expected nutritional effect, and too much will make the prepared material liquid present a sticky state, which will obviously affect the product taste and flavor release. BRIEF DESCRIPTION OF DRAWINGS

[0038] In order to more clearly illustrate the technical solutions of the present application or the prior art, the following will briefly introduce the drawings needed to be used in the embodiments or prior art description. Obviously, the drawings in the following description are some embodiments of the present application, and those skilled in the art can also obtain other drawings according to these drawings without creative labor.

[0039] Figure 1 is the relationship between the walnut powder addition amount and the sensory evaluation of ice cream.

[0040] Figure 2 is the relationship between the grinding of different varieties of oil + walnut powder and the sensory evaluation of ice cream.

[0041] Figure 3Effect of grinding process on sensory evaluation of ice cream. DETAILED DESCRIPTION

[0042] In order to make the objects, technical solutions and advantages of the present application clearer, the technical solutions in the present application will be described clearly and completely below in combination with the drawings in the present application. Obviously, the described embodiments are part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative labor fall within the protection scope of the present application.

[0043] In the present application, all the raw materials are commercially available. Specifically, the walnut powder is purchased from Shanxi Oulet, and the coconut oil is purchased from COFCO Oils and Fats.

[0044] Example 1

[0045] The present embodiment provides a formula and a preparation method of a frozen beverage added with walnut powder, as follows:

[0046] The formula is as follows based on a total mass of 1000 kg: white granulated sugar: 130 kg; raw cow milk: 200 kg; skimmed milk powder: 50 kg; coconut oil: 80 kg; whey powder: 10 kg; walnut powder: 5 kg; locust bean gum: 1.0 kg; glyceryl monostearate: 2.0 kg; guar gum: 1.5 kg; and the rest is drinking water.

[0047] Preparation method:

[0048] (1) Standardization and weighing of raw materials.

[0049] (2) Mixing of liquid materials water and raw cow milk at 40±5℃ to obtain mixture 1.

[0050] (3) Mixing of white granulated sugar, locust bean gum, glyceryl monostearate, guar gum at room temperature, and adding into a high-speed mixer, and adding skimmed milk powder and whey powder together, and mixing uniformly with mixture 1 to obtain mixture 2.

[0051] (4) Adding the liquid mixture of coconut oil-walnut powder at a temperature of 60±5℃ into a high-speed mixer to mix with mixture 2 to obtain the final mixture.

[0052] The preparation method of the liquid mixture of coconut oil-walnut powder is as follows:

[0053] The interlayer water temperature of the refining cylinder is heated to 65℃ and maintained, the coconut oil at a temperature of 45-50℃ is first added, the machine is started, and then the walnut powder is added, and the tightness is gradually adjusted, and the current of the refining cylinder after the tightness adjustment is not higher than 28A, the grinding is performed for 1 hour, the fineness of the sample is detected, the fineness of the mixture is 25μm, and the grinding is stopped for standby.

[0054] (5) Constant volume: add water to 1000 kg, and after the tank liquid is stirred evenly, proceed to the sequence.

[0055] (6) Filtration: when the pore size of the filter itself (filter hub) is less than 1.5 mm (including 1.5 mm), no filter screen is required; when the pore size of the filter itself (filter hub) is greater than 1.5 mm, a filter screen is required, and the mesh size of the filter screen is required to be greater than 40 mesh.

[0056] (7) Preheating: the temperature is raised to 60-70℃.

[0057] (8) Pasteurization: the temperature is 87±2℃, and the holding time is 30-60s, which can kill most microorganisms in the liquid.

[0058] (9) Cooling: the temperature of the liquid after pasteurization is reduced to ≤75℃ by a plate heat exchanger.

[0059] (10) Homogenization: the homogenization temperature is 65-75℃, the homogenization pressure is 130-150 bar, the first-stage pressure accounts for 80% (104-120 bar), and the second-stage pressure accounts for 20% (26-30 bar).

[0060] (11) Cooling: the temperature of the liquid is cooled to 0-6℃.

[0061] (12) Aging: the temperature is 0-6℃, and the aging time is 2-48 hours.

[0062] (13) Freezing: the operation procedures and parameter standards of the corresponding type of freezer are executed, the freezer inlet temperature is 4±2℃, the outlet temperature is -3±2℃, and the expansion rate is 10-60%.

[0063] The liquid obtained by the formula and preparation method of Example 1 has good stability, full and natural walnut aroma, and uniform walnut dispersion, and the flavor is harmonious; and the expansion rate of the frozen beverage after the liquid is frozen is easy to control.

[0064] Example 2

[0065] The present embodiment provides a formula and preparation method of a frozen beverage added with walnut powder, as follows:

[0066] The total mass is 1000 kg, and the formula is as follows: white granulated sugar: 130 kg; raw milk: 200 kg; skim milk powder: 50 kg; palm oil: 80 kg; whey powder: 10 kg; walnut powder: 5 kg; locust bean gum: 1.0 kg; glyceryl monostearate: 2.0 kg; guar gum: 1.5 kg; and the rest is drinking water. The preparation method is the same as that of Example 1.

[0067] The difference between the present embodiment and Example 1 is that the coconut oil is replaced by palm oil.

[0068] The obtained slurry has good stability, the walnut aroma is full and natural, and the walnut powder is uniformly dispersed, and the flavor is harmonious. The expansion rate of the frozen beverage after freezing is easy to control, but the anti-melting property of the product is not as good as that of Example 1.

[0069] Example 3

[0070] The present example provides a formula and a preparation method of a frozen beverage with added walnut powder, as follows:

[0071] The formula is as follows: 140 kg of white granulated sugar, 220 kg of raw cow milk, 53 kg of skim milk powder, 90 kg of coconut oil, 15 kg of whey powder, 1 kg of walnut powder, 1.0 kg of locust bean gum, 2.0 kg of glyceryl monostearate, 1.5 kg of guar gum, and the rest is drinking water, based on a total mass of 1000 kg. The preparation method is the same as that of Example 1.

[0072] The difference between the present example and Example 1 is that the amount of added walnut powder in the present example is 0.1%.

[0073] The obtained slurry has good stability, the walnut aroma is still natural, the walnut powder is uniformly dispersed, and the flavor is harmonious. The expansion rate of the frozen beverage after freezing is easy to control, but the aroma is slightly weaker than that of Example 1.

[0074] Example 4

[0075] The present example provides a formula and a preparation method of a frozen beverage with added walnut powder, as follows:

[0076] The formula is as follows: 130 kg of white granulated sugar, 200 kg of raw cow milk, 50 kg of skim milk powder, 80 kg of coconut oil, 10 kg of whey powder, 10 kg of walnut powder, 1.0 kg of locust bean gum, 2.0 kg of glyceryl monostearate, 1.5 kg of guar gum, and the rest is drinking water, based on a total mass of 1000 kg. The preparation method is the same as that of Example 1.

[0077] The difference between the present example and Example 1 is that the amount of added walnut powder is 1%.

[0078] The obtained slurry has good stability, the walnut aroma is still full and natural, the aroma flavor is rich, the walnut powder is uniformly dispersed, and the flavor is harmonious. The expansion rate of the frozen beverage after freezing is easy to control.

[0079] Comparative Example 1

[0080] The present example provides a formula and a preparation method of a frozen beverage with added walnut powder, as follows:

[0081] The formulation is as follows: white granulated sugar 130 kg; raw cow milk 200 kg; skim milk powder 50 kg; rapeseed oil 80 kg; whey powder 10 kg; walnut powder 5 kg; locust bean gum 1.0 kg; glycerol monostearate 2.0 kg; guar gum 1.5 kg; and the rest is drinking water, with a total mass of 1000 kg. The preparation method is the same as that of Example 1.

[0082] The formulation of the present comparative example is different from that of Example 1 in that the vegetable oil is rapeseed oil with a low melting point and a high content of unsaturated fat.

[0083] The slurry obtained in the present comparative example has a poor flavor. After freezing, the expansion rate of the frozen beverage is not easy to control, the product has a poor anti-melting property, and a fishy smell is generated during storage.

[0084] Comparative Example 2

[0085] The present comparative example provides a formulation and a preparation method of a frozen beverage with added walnut powder, as follows:

[0086] The formulation is as follows: white granulated sugar 130 kg; raw cow milk 200 kg; skim milk powder 50 kg; butter 100 kg; whey powder 10 kg; walnut powder 5 kg; locust bean gum 1.0 kg; glycerol monostearate 2.0 kg; guar gum 1.5 kg; and the rest is drinking water, with a total mass of 1000 kg. The preparation method is the same as that of Example 1.

[0087] The present comparative example is different from Example 1 in that the coconut oil is replaced by butter.

[0088] The slurry obtained in the present comparative example has a strong buttery smell. After freezing, the expansion rate is easy to control, the product has a normal anti-melting property, but a rancid smell is generated during storage.

[0089] Comparative Example 3

[0090] The present comparative example provides a formulation and a preparation method of a frozen beverage with added walnut powder, as follows:

[0091] The formulation is as follows: white granulated sugar 130 kg; raw cow milk 200 kg; skim milk powder 50 kg; coconut oil 80 kg; whey powder 10 kg; walnut powder 5 kg; locust bean gum 1.0 kg; glycerol monostearate 2.0 kg; guar gum 1.5 kg; and the rest is drinking water, with a total mass of 1000 kg.

[0092] The slurry formulation of the present comparative example is the same as that of Example 1, and the difference lies in that, in the preparation method, the coconut oil and the walnut powder are added at feeding point 1 and feeding point 2, respectively, without grinding the walnut powder and the oil.

[0093] The slurry obtained in the present comparative example has good flowability, but is unstable. After standing for 8 hours, a precipitate is found at the bottom of the slurry, and the slurry has an abnormal odor, with an unpleasant taste of oil.

[0094] Comparative Example 4

[0095] The present comparative example provides a formula and a preparation method of a frozen beverage with added walnut powder, as follows:

[0096] The formula is as follows, based on a total mass of 1000 kg: white granulated sugar: 130 kg; raw cow milk: 200 kg; skim milk powder: 50 kg; coconut oil: 80 kg; whey powder: 10 kg; walnut powder: 5 kg; locust bean gum: 1.0 kg; glycerol monostearate: 2.0 kg; guar gum: 1.5 kg; and the remainder is drinking water.

[0097] The slurry formula of the present comparative example is the same as that of Example 1, except that the grinding time of the walnut powder mixed with coconut oil is shortened to 30 min in the preparation method, and the fineness of the mixture is 35 μm.

[0098] The slurry obtained in the present comparative example has good flowability, but is unstable. After standing for 8 hours, a precipitate is found at the bottom of the slurry, and the slurry has an abnormal odor, with an unpleasant taste of oil.

[0099] Comparative Example 5

[0100] The present comparative example provides a formula and a preparation method of a frozen beverage with added walnut powder, as follows:

[0101] The formula is as follows, based on a total mass of 1000 kg: white granulated sugar: 130 kg; raw cow milk: 200 kg; skim milk powder: 50 kg; coconut oil: 80 kg; whey powder: 10 kg; walnut powder: 15 kg; locust bean gum: 1.0 kg; glycerol monostearate: 2.0 kg; guar gum: 1.5 kg; and the remainder is drinking water. The preparation method is the same as that of Example 1.

[0102] The slurry formula of the present comparative example is the same as that of Example 1, except that the grinding time of the walnut powder mixed with coconut oil is shortened to 30 min in the preparation method, and the fineness of the mixture is 35 μm.

[0103] The slurry obtained in the present comparative example has good flowability, but is unstable. After standing for 8 hours, a precipitate is found at the bottom of the slurry, and the slurry has an abnormal odor, with an unpleasant taste of oil.

[0104] Comparative Example 6

[0105] The slurry formula of the present comparative example is the same as that of Example 1, except that the grinding time of the walnut powder mixed with coconut oil is shortened to 30 min in the preparation method, and the fineness of the mixture is 35 μm.

[0106] The slurry obtained in the present comparative example has good flowability, but the walnut aroma is obviously weaker than that of Example 1. After standing for 8 hours, a precipitate is found at the bottom of the slurry.

[0107] Comparative Example 7

[0108] The preparation method of the present comparative example is the same as that of Example 1, and the difference from Example 1 is that the amount of coconut oil is increased in the slurry formula.

[0109] The formula is as follows: white granulated sugar: 130 kg; raw milk: 200 kg; skim milk powder: 50 kg; coconut oil: 100 kg; whey powder: 10 kg; walnut powder: 5 kg; locust bean gum: 1.0 kg; glyceryl monostearate: 2.0 kg; guar gum: 1.5 kg; and the rest is drinking water, based on a total mass of 1000 kg.

[0110] The slurry obtained in the present comparative example has high viscosity, and the walnut aroma is obviously weaker than that of Example 1.

[0111] Sensory evaluation of experimental example 1

[0112] This experimental example is aimed at exploring the oil grinding process of walnut powder.

[0113] (1) Different amounts of walnut powder

[0114] The preparation method of the frozen beverage (ice cream) is the same as that of Example 1, and the amount of walnut powder added is 0.5, 1, 5, 10, and 15‰ of the total raw materials, respectively. Among them, the amount of walnut powder added is 5‰, which is Example 1, the amount of walnut powder added is 1‰, which is Example 3, the amount of walnut powder added is 10‰, which is Example 4, and the amount of walnut powder added is 15‰, which is Comparative Example 5. Other amounts refer to Example 1, and the only difference is the amount of walnut added.

[0115] The prepared frozen beverage (ice cream) is placed in a freezer at -18℃ for 24 hours, and sensory evaluation is carried out. The sensory evaluation standards are shown in Table 1, and the sensory evaluation results are shown in Figure 1 .

[0116] (2) Different types of oil

[0117] The preparation method of the frozen beverage (ice cream) is the same as that of Example 1. When preparing the walnut powder and oil liquid mixture, the oil used is coconut oil, rapeseed oil, or butter, respectively. Among them, the oil is coconut oil, which is Example 1, the oil is rapeseed oil, which is Comparative Example 1, and the oil is butter, which is Comparative Example 2.

[0118] The prepared frozen beverage (ice cream) is placed in a freezer at -18℃ for 24 hours, and sensory evaluation is carried out. The sensory evaluation standards are shown in Table 1, and the sensory evaluation results are shown in Figure 2 .

[0119] (3) Grinding process of walnut powder and oil liquid mixture

[0120] The recipe of the frozen drink is the same as that of Example 1, and the mixture of walnut powder and oil liquid is subjected to three methods: no grinding, grinding for 30 minutes, and grinding for 60 minutes. Among them, grinding for 30 minutes is Comparative Example 4, and grinding for 60 minutes is Example 1.

[0121] The prepared frozen drink (ice cream) was placed in a freezer at -18°C for 24 hours for sensory evaluation. The sensory evaluation criteria are shown in Table 1. The sensory evaluation results are shown in Table 2. Figure 3 .

[0122] based on Figures 1-3 The data was used to evaluate the taste of ice cream after adding walnut powder, and finally the appropriate usage amount and process of walnut powder were determined.

[0123] The sensory evaluation test plan consists of 100 people. The scores of the three different dimensions of walnut powder addition, oil type, and process route (walnut powder and oil grinding time) were comprehensively analyzed. The specific sensory evaluation standards are shown in Table 1.

[0124] Table 1 Sensory evaluation standards

[0125] Item Very poor Poor Fair Good Very good Flavor evaluation 0—2 2—4 4—6 6—8 8—10 Texture evaluation 0—2 2—4 4—6 6—8 8—10 Overall evaluation 0—2 2—4 4—6 6—8 8—10

[0126] Depend on Figure 1 It can be seen that: with the increase of the amount of walnut powder added, its evaluation score does not increase linearly. When the addition amount reaches more than 10‰, its evaluation score shows a rapid downward trend. When the addition amount is less than 10‰, the evaluation score shows a positive correlation, indicating that the addition amount of walnut powder has a certain influence on the taste and mouthfeel of the product. It can be determined that the optimal usage of walnut powder is 1‰-10‰ (0.1-1%).

[0127] Depend on Figure 2 It can be seen that the comprehensive evaluation score of the products using the mixture of coconut oil and walnut powder is significantly higher than that of the products using rapeseed oil and butter, indicating that the choice of walnut powder for grinding and the type of oil used have a certain impact on the taste and mouthfeel of the product.

[0128] Depend on Figure 3 It can be seen that the evaluation score of the mixed grinding technology using walnut powder and oil is significantly higher, but the short-term insufficient grinding has limited effect on the overall improvement of the product's flavor and taste.

[0129] Experimental Example 2

[0130] In this experimental example, the stability, fluidity, expansion rate and melting resistance of the Example and the Comparative Example of the same weight or volume were tested. The results are shown in Table 2.

[0131] Table 2 Test of feed liquid and product performance

[0132]

[0133] Finally, it should be noted that the above examples are only used to illustrate the technical solutions of the present application, and are not intended to limit the same; although the present application has been described in detail with reference to the foregoing examples, those of ordinary skill in the art should understand that they can still modify the technical solutions recorded in the foregoing examples, or make equivalent replacements for some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A frozen beverage with added walnut powder, characterized in that, The frozen beverage raw material contains a mixture of ground walnut powder and vegetable oil; the ratio of walnut powder to vegetable oil is (1-10):(80-90) by mass during grinding; the walnut powder is added in an amount of 0.1-1% of the frozen beverage raw material; and the vegetable oil includes palm oil and / or coconut oil. The fineness of the mixture is less than 25 μm.

2. The frozen beverage with added walnut powder according to claim 1, characterized in that, The frozen beverage raw material further includes white granulated sugar, raw cow milk, skim milk powder, whey powder, locust bean gum, glycerol monostearate, guar gum, and water.

3. The frozen beverage with added walnut powder according to claim 2, characterized in that, The frozen beverage formulation includes 13-14% white granulated sugar, 20-22% raw cow milk, 5-5.3% skim milk powder, 8-9% coconut oil, 1-1.5% whey powder, 0.1-1% walnut powder, 0.1-0.5% locust bean gum, 0.2-0.25% glycerol monostearate, 0.15-0.2% guar gum, and water in the remainder.

4. Process for the preparation of a frozen beverage product according to any one of claims 1 to 3, characterized in that, The mixture of ground walnut powder and coconut oil is added after the other raw materials are mixed. The walnut powder and coconut oil are ground at 60-65°C.

5. The preparation method according to claim 4, characterized in that The initial temperature of the coconut oil used is 45-50°C, the walnut powder and coconut oil are mixed and ground for 1-2 hours, the fineness of the walnut powder in the mixture is less than 25 μm, and the grinding is completed.

6. The production method according to claim 5, characterized by, The liquid raw materials are fed to obtain mixture 1, the powder raw materials are added to mixture 1 to obtain mixture 2, the mixture of ground walnut powder and coconut oil is added to mixture 2, and the mixture is mixed uniformly to complete the mixing.

7. The production method according to claim 5 or 6, characterized by, After the mixing is completed, the mixture is subjected to constant volume, filtration, preheating, pasteurization, homogenization after cooling, cooling, aging, and freezing. After pasteurization, the mixture is cooled to below 75°C, homogenized, the homogenization temperature is 65-75°C, the homogenization pressure is 130-150 bar, the first-stage pressure is 104-120 bar, and the second-stage pressure is 26-30 bar.

8. The production method according to claim 7, characterized by, ​ 9. The production method according to claim 8, characterized by, ​

Images