Production process of apricot kernel fermentation oral liquid

Abstract

The invention discloses a production process of an apricot kernel fermentation oral liquid. The production process comprises the following steps: step 1, obtaining an intermediate product apricot kernel oil cake prepared from apricot kernel oil; 2, the almond oil cakes are put into a hopper of a coarse crusher, the crusher is started for coarse crushing, and the oil cakes subjected to coarse crushing are required to pass through a screen with the aperture of 3 mm and then are subjected to micro-crushing; carrying out micro-crushing on the roughly crushed oil cake by using a universal crusher, and passing through a 80-mesh sieve; 3, 740 kg of water is added into a multifunctional extraction tank, a stirrer is started, the mixture is heated to 40 DEG C, and 100 kg of the micronized almond oil cakes are put into the multifunctional extraction tank to be dissolved; continuously stirring so that the oil cake and the water are fully mixed and uniformly soaked for 30-40 minutes; the almond fermented oral liquid is prepared from an intermediate product almond oil cake processed by almond oil, and the almond oil cake is obtained by adopting a cold oil pressing technology, so that most of nutrient substances of almonds are reserved, and the residual intermediate product in almond oil processing is fully utilized.

Description

Technical Field

[0001] The invention belongs to the field of almond processing, and in particular relates to a production process of almond fermented oral liquid. Background Art

[0002] Almonds have nutritional and health functions such as lowering qi and removing phlegm, relieving cough, relieving asthma, moistening the intestines and relieving constipation, treating scabies and reducing swelling. In traditional Chinese medicine, almonds are a laxative and an important raw material for abrasion ointments for treating skin diseases. The high-quality protein, fat and other ingredients rich in almonds play an extremely important role in the human body. Its main functions are: relieving the symptoms of the lungs, moistening the intestines, relieving constipation, moistening the blood, promoting blood circulation, promoting qi, moistening water, and digesting food. Studies have found that almond juice can reduce the sensitivity of the trachea to ammonia stimulation, counteract the excitatory effects of histamine, acetylcholine, and barium chloride on tracheal smooth muscle and intestinal smooth muscle, and accelerate the peristalsis of the large intestine. Almond oil can inhibit the biosynthesis of cholesterol, inhibit lipid deposition in the blood vessel wall, promote cholesterol excretion, prevent arteriosclerosis, and thus achieve the effect of preventing cardiovascular and cerebrovascular diseases.

[0003] Almonds are prepared into oral liquid, which is more conducive to the absorption of nutrients and convenient to eat. The existing almond oral liquid is mostly processed by crushing, fermenting, filtering and other processes using almond raw materials, which has high processing costs. Therefore, it is necessary to improve the preparation process of the existing almond oral liquid. Summary of the invention

[0004] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0005] To solve the above problems, the present invention adopts the following technical solutions.

[0006] The production process of almond fermented oral liquid includes the following steps: Step 1: obtaining almond oil cake, an intermediate product of almond oil preparation; Step 2: Put the almond oil cake into the hopper of the coarse crusher, turn on the crusher for coarse crushing, and require the coarsely crushed oil cake to pass through a 3mm aperture sieve before entering fine crushing; use a universal grinder to finely crush the coarsely crushed oil cake and pass it through an 80-mesh sieve; Step 3: Add 740kg of water to the multifunctional extraction tank, turn on the agitator, heat to 40°C, and add 100kg of micronized almond oil cake to dissolve; continue stirring to fully mix the oil cake and water and soak for 30 to 40 minutes; Step 4: The soaked material is put into the first colloid mill for refining, and then passed through the second colloid mill for secondary refining. The refining material can pass through a 40-mesh sieve; Step 5: The refined material is heated to 90-95°C, the beating time is continued for 8 minutes, the homogenization pressure is 10-20 MPa, the pulp is boiled, the pulp is filtered with a 40-mesh filter cloth while hot, fructose syrup is added and mixed, the pH value is adjusted and sterilized for 10-20 minutes to obtain the almond milk matrix; Step 6: inoculating the bacteria into the almond milk matrix, aerobically fermenting, and obtaining a fermentation liquid; Step 7: Centrifuge the fermentation liquid and pour out the supernatant to obtain the fermentation supernatant; Step 8: Take the supernatant and add auxiliary materials, stir evenly, let stand, filter and fill.

[0007] Preferably, the almond oil preparation in step 1 uses almond raw materials and adopts low-temperature cold pressing, and the remaining almond raw materials after pressing form almond oil cakes.

[0008] Preferably, the temperature of low temperature cold pressing is not higher than 60°C.

[0009] Preferably, in step 4, the rotation speed of the second colloid mill is higher than that of the first colloid mill, and the temperature is maintained at 40° C. during the refining process.

[0010] Preferably, in step five, the pH is adjusted to 6, and sterilization is performed by high-temperature sterilization at 121°C.

[0011] Preferably, the bacteria inoculated in step six is ​​Lactobacillus plantarum.

[0012] Preferably, the auxiliary materials added in step eight are clarifiers, sweeteners and preservatives.

[0013] Compared with the prior art, the present invention has the following beneficial effects: (1) The present invention utilizes almond oil cake, an intermediate product of almond oil processing, to prepare almond fermented oral liquid, and the almond oil cake is obtained by cold pressing oil technology, which retains most of the nutrients in the almonds and fully utilizes the remaining intermediate products in the almond oil processing; (2) Directly using almond oil cake to process into oral liquid shortens the processing time of the process, is simple to operate, has a short fermentation cycle and high fermentation efficiency; (3) The fermentation matrix is ​​obtained from almond oil cake, and the bacterial colony is inoculated on the basis of the fermentation matrix, thereby enhancing the health-care effect of the oral liquid. DETAILED DESCRIPTION

[0014] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific embodiments of the present invention are described in detail below.

[0015] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0016] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not refer to the same embodiment, nor is it a separate or selective embodiment that is mutually exclusive with other embodiments. The present invention provides the following embodiments.

[0017] The production process of almond fermented oral liquid includes the following steps: Step 1: obtaining almond oil cake, an intermediate product of almond oil preparation; Step 2: Put the almond oil cake into the hopper of the coarse crusher, turn on the crusher for coarse crushing, and require the coarsely crushed oil cake to pass through a 3mm aperture sieve before entering fine crushing; use a universal grinder to finely crush the coarsely crushed oil cake and pass it through an 80-mesh sieve; Step 3: Add 740kg of water to the multifunctional extraction tank, turn on the agitator, heat to 40°C, and add 100kg of micronized almond oil cake to dissolve; continue stirring to fully mix the oil cake and water and soak for 30 to 40 minutes; Step 4: The soaked material is put into the first colloid mill for refining, and then passed through the second colloid mill for secondary refining. The refining material can pass through a 40-mesh sieve; Step 5: The refined material is heated to 90-95°C, the beating time is continued for 8 minutes, the homogenization pressure is 10-20 MPa, the pulp is boiled, the pulp is filtered with a 40-mesh filter cloth while hot, fructose syrup is added and mixed, the pH value is adjusted and sterilized for 10-20 minutes to obtain the almond milk matrix; Step 6: inoculating the bacteria into the almond milk matrix, aerobically fermenting, and obtaining a fermentation liquid; Step 7: Centrifuge the fermentation liquid and pour out the supernatant to obtain the fermentation supernatant; Step 8: Take the supernatant and add auxiliary materials, stir evenly, let stand, filter and fill.

[0018] Among them, the preparation of almond oil in step 1 uses almond raw materials, adopts low-temperature cold pressing, and the remaining almond raw materials after pressing form almond oil cakes; specifically, the processing technology of almond oil is as follows: 1. Raw material inspection: The quality management department inspects the raw almonds, and those that pass the inspection are sent to the workshop for pressing.

[0019] 2. Feeding: Manually feed the qualified almonds slowly into the No. 1 elevator. The feeding speed should not be too fast to prevent the equipment from overloading.

[0020] 3. Add water to soften: After the elevator sends the almonds into the softening pot, water is added manually to soften the almonds. The moisture content of the almonds is controlled at 5% to 8%.

[0021] 4. Pressing: Low temperature (≤60℃) cold pressing can retain the active substances in almonds to the maximum extent. The pressed oil cake is stored as a semi-finished product, and the almond oil flows into the temporary storage pool.

[0022] 5. Temporary storage of crude oil: The crude oil containing residue from the press flows into the temporary storage tank for temporary storage, and filtration begins when it reaches a certain amount.

[0023] 6. Filtration: The temporarily stored almond crude oil is pumped into the self-cleaning filter through the crude oil pump. The filtration pressure requirement is ≤0.4MPa.

[0024] 7. Temporary storage of crude oil: put the filtered crude oil into a sealed crude oil tank for temporary storage.

[0025] 8. Refining: Refining the crude oil, including alkali refining, water washing, bleaching and deodorization.

[0026] 9. Filtration: After the deodorized oil is cooled to 10-15°C in the heat exchange tank, keep it warm for 48 hours, turn on the oil pump and pump the oil into the self-cleaning filter for filtration.

[0027] 10. Temporary storage of finished oil: The filtered almond essential oil is pumped into the finished oil tank for temporary storage.

[0028] 11. Nitrogen filling: Use high-purity high-pressure bottled nitrogen and connect it to the finished oil tank through a pressure reducing valve. The nitrogen pressure is 0.01MPa.

[0029] 12. Filtration: The almond essential oil in the finished oil tank is pumped into the DL-1P2S bag filter for filtration. The filter bag pore size is 10μm and the filtration pressure is 0.2~0.3MPa.

[0030] 13. Mixing: Pour almond essential oil into a mixing tank, add a certain amount of sesame oil according to the product formula, mix and stir until evenly mixed.

[0031] 14. Filling: Pour the mixed hair oil into the filling machine and fill it in a quantitative manner.

[0032] 15. Screw the cap: tighten the cork of the sweet almond essence after filling. Operators are required to take a bottle of product every hour and place it on its side for leak test. If there is no leakage after 4 hours, it is qualified.

[0033] 16. Packing and sealing: Send the sweet almond essence with the cork screwed on to the outsourcing workshop through the transfer window, fold the almond essential oil outer box, put in the instruction manual, put the sweet almond essence in, seal the box and stick the sealing sticker.

[0034] During the processing of almond oil, cold pressing is used to extract the oil. Cold pressing can retain the active substances in the almonds to the maximum extent, so that the nutrients in the almonds are retained in the almond oil cake, providing raw materials for the processing of almond fermented oral liquid, and retaining the nutrients in the almonds.

[0035] The almond oil cake can be further processed to make it into almond protein powder, so that the processed raw materials are easier to transport. The almond protein powder can be directly added with a proper amount of water for stirring, and then the post-processing of step 5 is performed. The processing flow of the almond protein powder is as follows: 1. Oil cake inspection: Inspect the cold-pressed almond oil cake, and send it to the protein workshop as protein powder raw material after passing the inspection.

[0036] 2. Coarse grinding: put the almond oil cake into the hopper of the coarse crusher, turn on the crusher for coarse grinding, and require the coarsely crushed oil cake to pass through a 3mm pore size screen before entering fine grinding.

[0037] 3. Fine grinding: Use a universal grinder to finely grind the coarsely crushed oil cake, and the material can be fed only after it passes through an 80-mesh sieve.

[0038] 4. Weighing and feeding: Add 740 kg of water into the multifunctional extraction tank, turn on the agitator, heat to 40°C, and add 100 kg of micronized almond oil cake to dissolve.

[0039] 5. Soaking: Keep stirring to make sure the oil cake and water are fully and evenly mixed, then soak for 30 to 40 minutes before beating.

[0040] 6. Grinding: The soaked material enters the first colloid mill for grinding, and then passes through the second colloid mill for secondary grinding. The material after grinding is required to pass through a 40-mesh sieve.

[0041] 7. Temporary storage: The refined material is put into temporary storage tank 1 for temporary storage.

[0042] 8. Homogenization: The materials in the temporary storage tank flow into the homogenizer 1 through a high pressure difference for homogenization. The homogenization pressure is maintained at 45-50MPa to ensure the quality of the product.

[0043] 9. Temporary storage: The homogenized material enters temporary storage tank 2 for temporary storage.

[0044] 10. Sterilization and cooling: The material in the temporary storage tank 2 is sent to the ultra-high temperature instantaneous sterilizer through the homogenizer 2 for sterilization. The sterilization temperature is ≥105°C, the homogenization pressure of the homogenizer 2 is 30-40MPa, and the discharge temperature is cooled to 45-60°C by water.

[0045] 11. Temporary storage: The materials coming out of the ultra-high temperature instantaneous sterilizer are temporarily stored in the hot and cold cylinders.

[0046] 12. Spray drying: Spray drying is carried out according to the following procedures, as follows: 12.1 Start the spray tower air inlet fan first; 12.2 After turning on the exhaust fan, observe the temperature inside the tower. When the temperature inside the tower reaches 85°C, turn on the screw pump; 12.3 Turn on the high-pressure pump cooling water and then turn on the high-pressure pump; 12.4 The materials in the hot and cold cylinders are pumped into the spray drying tower through a high-pressure pump for spray drying. The pressure of the high-pressure pump is required to be controlled at 10-20 MPa; 12.5 It is required to adjust the feed rate, air volume and air temperature to ensure that the temperature inside the spray drying tower is maintained at 83℃~87℃, the air temperature is generally controlled at 160~180℃ (adjusted according to the temperature inside the tower), and the negative pressure inside the tower is maintained at 15~25mm water column. The nozzle aperture is required to be 2.4~2.6mm.

[0047] 13. Collecting powder: Collect the almond protein powder from the powder receiving port of the powder spraying tower into the powder cart. The amount of powder in the powder cart should not exceed 2 / 3 of the total amount of the cart. Dry the powder in time after collecting the powder.

[0048] 14. Cooling: Place the protein powder in the powder truck in a clean area and allow it to cool naturally to room temperature before sifting the powder.

[0049] 15. Sifting: Use a powder spatula to pour the cooled protein powder into a 60-mesh vibrating sieve and sift.

[0050] 16. Temporary storage: The sifted protein powder is placed in a powder truck and temporarily stored for canning / bags. The storage time should not exceed 12 hours.

[0051] 17. Packing in cans / bags: Packers pack the protein powder in the powder truck into packaging cans / bags.

[0052] The almond milk matrix prepared in step five needs to be pH-adjusted to about 6; sterilization is performed by high-temperature sterilization at 121°C.

[0053] The bacteria inoculated in the almond milk matrix is ​​plant lactobacillus, and lactobacillus, lactic acid bacteria and other colonies can also be used. The uniform fermentation treatment can improve the health effects of the oral liquid, such as inhibiting pathogenic bacteria, lowering serum cholesterol levels and preventing cardiovascular diseases, maintaining the balance of intestinal flora, promoting nutrient absorption, alleviating lactose intolerance, inhibiting the formation of tumor cells, etc., thereby improving the health effects of the oral liquid.

[0054] Auxiliary materials may also be added to the obtained supernatant, such as clarifiers and sweeteners to meet the taste requirements of drinking, preservatives to allow the oral liquid to be stored for a long time, or other additives that meet production and consumption requirements.

[0055] The above content is a further detailed description of the present invention in combination with specific implementation methods. It cannot be determined that the specific implementation of the present invention is limited to these descriptions. For ordinary technicians in the technical field to which the present invention belongs, several simple deductions or substitutions can be made without departing from the concept of the present invention, which should be regarded as belonging to the scope of protection determined by the claims submitted for the present invention.

Claims

1. A production process for almond fermented oral liquid, characterized in that: The steps include: Step 1: obtaining almond oil cake, an intermediate product of almond oil preparation; Step 2: Put the almond oil cake into the hopper of the coarse crusher, turn on the crusher for coarse crushing, and require the coarsely crushed oil cake to pass through a 3mm aperture sieve before entering fine crushing; use a universal grinder to finely crush the coarsely crushed oil cake and pass it through an 80-mesh sieve; Step 3: Add 740kg of water to the multifunctional extraction tank, turn on the agitator, heat to 40°C, and add 100kg of micronized almond oil cake to dissolve; continue stirring to fully mix the oil cake and water and soak for 30 to 40 minutes; Step 4: The soaked material enters the first colloid mill for refining, and then passes through the second colloid mill for secondary refining. The refining material can pass through a 40-mesh sieve; Step 5: The refined material is heated to 90-95°C, the beating time is continued for 8 minutes, the homogenization pressure is 10-20 MPa, the pulp is boiled, the pulp is filtered with a 40-mesh filter cloth while hot, fructose syrup is added and mixed, the pH value is adjusted and sterilized for 10-20 minutes to obtain the almond milk matrix; Step 6: inoculating the bacteria into the almond milk matrix, aerobically fermenting, and obtaining a fermentation liquid; Step 7: Centrifuge the fermentation liquid and pour out the supernatant to obtain the fermentation supernatant; Step 8: Take the supernatant and add auxiliary materials, stir evenly, let stand, filter and fill.

2. The production process of almond fermented oral liquid according to claim 1, characterized in that: The almond oil preparation in step one adopts almond raw materials, adopts low-temperature cold pressing, and the remaining almond raw materials after pressing form almond oil cakes.

3. The production process of almond fermented oral liquid according to claim 2, characterized in that: The temperature of low temperature cold pressing is not higher than 60℃.

4. The production process of almond fermented oral liquid according to claim 1, characterized in that: In step 4, the rotation speed of the second colloid mill is higher than that of the first colloid mill, and the temperature is maintained at 40° C. during the refining process.

5. The production process of almond fermented oral liquid according to claim 1, characterized in that: Step 5: Adjust the pH to 6 and sterilize at 121°C.

6. The production process of the almond fermented oral liquid according to claim 1, characterized in that: The strain inoculated in step six is ​​Lactobacillus plantarum.

7. The production process of the almond fermented oral liquid according to claim 1, characterized in that: The auxiliary materials added in step eight are clarifiers, sweeteners and preservatives.