30 results about "Almond milk" patented technology

The present invention relates to Organic Vegan Protein sports drinks and shakes formulated from 100% organic and natural plant-based ingredients with the highest grade of protein, vitamins, minerals and other nutrients. The Organic plant proteins used in the drinks and shakes are predominantly, Organic Hemp Powder, Organic Pea Powder and Organic Vegan powder (made from a mixture of Organic seed sprouts). Organic Soy milk and Organic Almond milk provide additional sources of proteins in the shakes. The shakes are packaged in ready to drink (R-T-D) tetra pack containers.

Disclosed is a polypeptide almond milk which is prepared from the raw materials including fresh milk, marrow peptide, placenta peptide, collagen peptide, wild apricot seed, refined white sugar, stabilizer C-9001, stabilizing agent SA-5 and softened water. The invention also discloses the formulation and process for preparation.

The invention discloses almond milk tea and a preparation method thereof. The almond milk tea is prepared from the following materials in parts by weight of: 20-40 parts of longan pulp, 20-40 parts of papaya juice, 30-50 parts of almond powder, 30-50 parts of red tea, 400-600 parts of fresh milk, 300-400 parts of water, 20-40 parts of white granulated sugar, and 20-40 parts of honey. The preparation method comprises the following steps of: 1) putting the longan pulp, the papaya juice, the almond powder and the white granulated sugar into the water for boiling by slow fire, filtering to obtain mixed juice; and 2) adding the red tea and the fresh milk the obtained mixed juice for evenly mixing; boiling by the slow fire, and then adding the honey for evenly mixing, so as to obtain the almond milk tea. The almond milk tea disclosed by the invention is simple in preparation method, high in nutritive value and abundant in mouthfeel, does not contain any chemical additives, and is a green and delicious health drink.

The invention discloses ice cream or an ice cream bar of cactus and mung bean, which consists of the following raw materials in part by weight: 5 to 20 parts of mung bean milk, 10 to 25 parts of white granulated sugar, 10 to 25 parts of milk powder, 15 to 25 parts of cactus milk, 0.02 to 0.1 part of essence, 0.2 to 3 parts of emulsion stabilizer, 20 to 40 parts of purified water and 5 to 10 parts of almond milk. The ice cream or the ice cream bar has delicate mouthfeel, attractive luster, pure taste, rich nutrition and fragrant tooth feeling, is cool and refreshing, and has the effects of reducing blood sugar, blood fat and blood pressure, activating blood, promoting qi circulation, clearing heat, detoxifying, regulating intestines and stomach, treating constipation, resisting radiation, nourishing lung and spleen, eliminating food accumulation, expelling stagnated air, relieving cough and asthma, resisting tumor, nourishing lung and removing inner fire, defecating and expelling toxin, maintaining beauty and keeping young.

Enriched with antioxidant nutrients, mostly liposoluble, fibre and certain micro-elements and hydrosoluble vitamins, comprises almond milk. The procedure for obtaining said drink involves a first stage of blanching the almonds; a second crushing stage; a third stage in which fruit juices or teas are added; a fourth stage in which the mixture is sterilised or pasteurised; a fifth stage in which the loss of nutrients is corrected and a final stage in which the pH and osmolality are adjusted.

The invention discloses a production method of a shiitake and almond milk drink, and belongs to the field of drink processing. The production method is characterized in that shiitake and almonds are taken as raw materials, and the technological process comprises three steps as follows: 1, selecting, washing, precooking, pulping and filtering of the shiitake, and obtaining of shiitake juice; 2, selecting and baking of the almonds, peeling with an alkaline method, soaking, pulping and filtering of the almonds, and obtaining of almond milk; 3, mixing of the shiitake and the almond milk, blending, homogenizing, degassing, filling, sealing, sterilizing, checking, obtaining of the finished product and storage. The drink has the benefits as follows: the drink is fine, smooth and tender in taste, fragrant, refreshing, strong in shiitake flavor and moderate in sourness and sweetness and has specific aromas of the shiitake and the almonds; the drink is rich in nutrition and easy to digest, can enhance the human body immunity and prevent diseases of cardiovascular systems, and has effects of delaying aging, reducing pressure, lowering lipid, moistening the lung, relieving asthma and preventing and resisting cancer. The drink is convenient to drink and suitable for people of all ages and is a pure natural pollution-free drink integrating health care and diet therapy functions.

The soybean-almond milk is prepared with almond and soybean, and through soaking, peeling, eliminating bitter, stoving, grinding, compounding and high pressure homogenizing to form milk. It has rich protein, soybean isoflavone and comprehensive nutrients, possesses functions of resisting fatigue, replenishing calcium, etc. and is suitable for, especially, women in climacteric period, middle aged and old people.

The invention discloses healthy almond yogurt and a preparation method thereof. The healthy almond yogurt a is prepared from the following raw materials: almonds, milk powder, oat powder, bran powder, buckwheat, corn oligopeptides, carrot powder, pumpkin powder, white granulated sugar, sugar alcohol, oligosaccharides, lily powder and honeysuckle powder. The preparation method comprises the following steps: A, pretreating of the raw materials: almond milk is prepared from the selected high-quality almonds; B, blending and homogenizing of the raw materials and the milk: the other materials are added to the almond milk and stirred to be uniformly mixed, and homogenizing is performed twice; C, sterilizing and cooling; D, inoculating and fermenting: 2.5%-3.5% by mass of an acclimated yoghurt starter is added to emulsion sterilized and cooled in the step C, and the emulsion is fermented at the temperature of 42-44 DEG C for 5-7 h; E, cold-storage post-ripening: the yogurt is taken out rapidly for cooling after yogurt fermentation. Various kinds of dietary fiber are added to the yogurt, the yogurt has remarkable health care effect, no preservative is added in a preparation process, and the yogurt is natural nutritious healthy food and conforms to healthy living concept of modern people.

The present invention relates to an almond nutrient gruel and its making method. Said method includes the following steps: (1), selecting and cleaning rice and almond according to a certain ratio; (2), making almond into almond milk; (3), making almond meal; (4) adding almond milk or almond meal into rice, adding proper quantity of water and making them into nutrient gruel richly containing plant protein, unsaturated fatty acid, minerals, various vitamins, flavones and polyphenols, so that it has higher nutritive value.

The invention relates to almond milk: principal raw materials of the almond milk comprise almond, carya kernel, powdered milk, white granulated sugar, sodium cyclamate, and compound stabilizer, which lead the milk taste to be combined with a little almond taste and satisfy the tastes of numerous people.

The invention relates to a carrot and walnut milk beverage. Every 100 parts of the carrot and almond milk beverage consist of the following raw materials in parts by weight: 5-15 parts of carrots, 4-10 parts of walnut kernels, 5-30 parts of a sweetening agent, 0.1-0.6 part of an emulsifying agent and the balance being water. The carrot and walnut milk beverage has the beneficial effects of being rich in nutrient substances of vegetable protein, vitamins, and the like, high in nutrient value, pure, white, delicately fragrant, smooth, simple and convenient in making technology, low in production cost, and suitable for industrialized production.

Enriched with antioxidant nutrients, mostly liposoluble, fibre and certain micro-elements and hydrosoluble vitamins, comprises almond milk. The procedure for obtaining said drink involves a first stage of blanching the almonds; a second crushing stage; a third stage in which fruit juices or teas are added; a fourth stage in which the mixture is sterilised or pasteurised; a fifth stage in which the loss of nutrients is corrected and a final stage in which the pH and osmolality are adjusted.

The invention discloses a method for reducing the sensitization of almond milk, and belongs to the technical field of food safety detection. According to the method, protease is used for hydrolytic modification of the almond milk, wherein the protease includes one or two of papain and neutral protease. By means of the method, nutrient substances of almonds are maintained to the maximum extent, thesensitivity of the almond milk can be obviously reduced, and the immunoreactivity can be reduced by 79.1%. The method has the advantages of being simple in process, safe to operate and suitable for large-scale production, and provides a platform for developing safer almond food and beverage products; the application prospect is very wide.

The invention belongs to the technical field of beverage, specifically relates to a hemp fruit and indian almond milk beverage, and a preparation method thereof. Each 100 parts of the hemp fruit and indian almond milk beverage comprise the following raw materials, by weight, 6-12 parts of hemp fruit, 6-12 parts of indian almond, 0.1-0.6 parts of an emulsifier, 5-30 parts of a sweeting agent, 0.01-0.08 parts of a thickening agent, the balance of water. According to the present invention, the hemp fruit and the indian almond are adopted simultaneously to prepare the beverage having characteristics of abundant vegetable proteins, abundant nutrition, purity, white color, fragrance and daintily; the preparation process provided by the present invention is simple, and adopts hemp fruit shelling process to prepare the beverage, such that the prepared hemp fruit slurry has characteristics of purity, white color, no pollution, the time for filtering a plurality of shell materials and the labor for filtering a plurality of shell materials are reduced, the loss of mixed sticking of the shells and the hemp fruit is reduced, the production cost is low and the method is applicable for the industrial production.

The invention discloses a making method of a coffee cake. The coffee cake comprises black rice coffee cake materials and coffee apricot kernel milk materials, wherein a black rice coffee cake comprises an egg white icing part and a paste part, the egg white icing part comprises sugar and egg white, and the paste part comprises low-gluten flour, baking powder, milk, sugar, refined salt, soybean oil, black rice flour, ground coffee and yolk; and the coffee almond milk materials comprise sugar, bitter apricot kernels, coffee beans, milk and pure water. According to the cake disclosed by the invention, black rice contained in the cake has the efficacy of resisting cancer, diminishing inflammation, resisting diabetes, reducing blood lipid, resisting weariness, preventing and treating cardiovascular diseases and the like, and the coffee has the effects of allaying tiredness, promoting metabolism, relieving headache symptoms and the like. A coffee black rice chiffon cake can also have the effects of resisting cancer, resisting diabetes, reducing blood lipid, resisting weariness, preventing and treating cardiovascular diseases and the like, and the purposes of refreshing oneself and restoring consciousness in the course of providing organism nutrition for human bodies, meets nutrient requirements of people, and can give definite effect of refreshing oneself at the time when people feeltired.

The invention disclosed herein is directed to a pet treat composition and the method of producing such a composition. The pet treat comprises a mixture of whole wheat flour, blueberries, cinnamon, vanilla yogurt, and almond milk. The composition includes organic and natural ingredients and contains a high level of antioxidants, which provides anti-inflammatory properties that help prevent joint and hip pain. Additionally, the composition contains probiotics that enhance digestive function. When consumed, the probiotics have shown to help the chemical balance and reduce tearing as well as the bacteria that causes tear stains. The present method generally involves mixing all of the ingredients together to form a dough and baking the dough. The composition is suitable for daily consumption and as supplement to a pet's existing diet regimen.

A nutrition bar to be used for an intermittent fasting-mimicking meal includes any combination of macadamia nuts; honey; pecans; almonds; almond butter; coconut; inulin; flax seeds; coconut oil; cocoa derivatives; and coconut flour. Characteristically, the nutrition bar of 40% or more fat provides from 100 to 300 kcal of which 40 percent kcal are from fats and 10 to 30 percent kcal are from carbohydrates with less than 10 grams of protein.

The invention discloses an almond vegetable protein fruit-flavor beverage and a production process thereof, almond fruit-flavor bean milk powder and almond milk powder, and relates-the field of almond products, the almond vegetable protein fruit-flavor beverage mainly comprises 6-25 parts of almond kernels; 10-22 parts of beans; 2-6 parts of oil crops; 3-12 parts of fruit normal juice; 1-5 parts of an emulsifier; 0.3-0.8 part of sodium tripolyphosphate; 0.3-1 part of sucrose fatty acid ester; 0.5-1 part of gluconic acid calcium citrate; and 0.1-1 part of an antioxidant, and the almond vegetable protein fruit-flavor beverage is rich in nutrition, good in taste and high in stability. The almond vegetable protein fruit-flavor beverage is prepared by first extraction of effective ingredients of the almond kernels, the beans and the oil crops, emulsification shearing, calcium strengthening finally mixing and other processing, the production process is simple, and extraction rate of the effective ingredients in the raw materials is high. The almond fruit-flavor bean milk powder is prepared by evaporation and spray drying of the almond vegetable protein fruit-flavor beverage, and the almond fruit-flavor bean milk powder has good taste and is convenient to preserve.

The invention provides an almond milk beverage and a preparation method thereof, and belongs to the technical field of beverages, and the almond milk beverage is prepared from the following raw materials by weight: 35 parts of debittered wild apricot kernels, 15 parts of rice, 200-250 parts of water and 600 parts of fresh milk. The beverage disclosed by the invention integrates the anti-inflammatory and analgesic effects of the almonds, the effects of expelling phlegm to arrest coughing, relieving asthma, moistening intestines, descending qi and relieving numbness, and the beautifying effect, can promote skin microcirculation, enables the skin to be ruddy and glossy, and has an anti-tumor effect; the beverage is organically combined with nutritional ingredients of fresh milk, so that various tastes of the frothed milk are smooth, mild and moist, and the beverage is easily accepted by people and has excellent enjoyment in a drinking process.

The invention relates to sour almond milk and a preparation method thereof, and belongs to the field of vegetable protein products. According to the invention, almonds are used as a main raw material,milk and cane sugar are used as auxiliary materials, the almonds are ground into a thick liquid to obtain almond juice, and lactic acid bacteria are used for fermentation to prepare the sour almond milk. The prepared sour almond milk has the characteristics of nutrients, health, mellow taste and thick texture, can enrich the variety of almond beverages, and can also fill up the vacancy of the vegetable protein beverage market.

The invention a formula and preparation method for pure wild almond milk, and relates to the technical field of plant protein beverage processing and preparation. Almond milk is prepared from the following raw materials, by weight: 55 parts of pure wild almonds, 65 parts of white sugar, 3 parts of a stabilizing agent, 0.2 part of sodium carbonate, and 0.2 part of food flavor. The formula and preparation method are simple in process flow, clean and hygienic and good in taste without preservatives and sweeteners, and are suitable for mass production.

The invention discloses a flavor-improved almond milk and a preparation method thereof. The components include: 100 parts of almond pulp, 2-3 parts of sucrose, 1.6-1.7 parts of trehalose, 0.5-1.0 parts of cyclodextrin, and 0.2-3 parts of table salt 0.4 parts, 0.2-0.3 parts of stabilizer, 0.002-0.003 parts of nano-ZnO antibacterial agent; the production method is to add sucrose, trehalose, cyclodextrin, salt and stabilizer to the almond slurry, stir and mix well and boil Homogenized for the second time, then canned, degassed and added with nano-ZnO antibacterial agent to seal and sterilize. The invention reduces the cost of the almond dew, and the taste of the product is fine and smooth, with good layering and soft and elegant flavor, which greatly improves the bitterness of pure almonds, reduces the sweetness, has a more novel taste, and is rich in nutrition, which is quite healthy. Multi-flavored almond milk with high efficacy.

The invention discloses grape-almond high-calcium yogurt fermented milk and a preparation method thereof, comprising: 1) soaking fresh almonds or dried almonds, crushing and filtering to obtain pulp; 2) taking fresh goat milk and adding an appropriate amount of stabilizer , and then mixed with almond liquid in the ratio of (95‑97): (5‑3), homogenized, pasteurized, rapidly cooled to 45°C, and fermented into yogurt under the action of Lactobacillus bulgaricus and Streptococcus thermophilus , fermented and matured at 0-5°C after taking it out; 3) Take fresh grapes with plump fruit and a good appearance, remove the pits and skins, add color-protecting agent, beat, sterilize, and set aside; 4) Put yogurt milk Fully mixed with grape pulp, pasteurized, cooled, packaged, finished product, refrigerated. The grape-almond high-calcium yogurt prepared by the invention has increased calcium content, and also increased other nutrients and functional health-care ingredients contained in almonds and grapes, has simple process, low cost, rich nutrition, and is convenient to drink, store and transport .

The invention discloses a method for reducing the allergenicity of almond milk, which belongs to the technical field of food safety detection. The method of the present invention uses protease to hydrolyze and modify almond milk, and the protease includes one or both of papain and neutral protease. The method of the present invention retains the nutrients of almonds to the greatest extent, can significantly reduce the allergenicity of almond milk, and can reduce the immunoreactivity by 79.1%; and has the advantages of simple process, safe operation and suitable for large-scale production. The development of safer almond food and beverage products provides a platform, and the application prospect is very broad.

The present invention relates to beauty treatment and health maintenance porridge and a preparation method thereof, and the beauty treatment and health maintenance porridge is characterized by comprising the following raw materials by weight: 100-110 parts of glutinous rice, 2-3 parts of astragalus membranaceus, 1-2 parts of mint leaf, 3-4 parts of fructus arctii, 2.5-3 parts of tangerine pith, 1-1.2 parts of pomegranate leaf, 1.2-1.4 parts of adiantum malesianum ghatak, 1.5-2 parts of caraganatibetica kom, 7-9 parts of pig fat meat, 2-2.5 parts of coke, 20-22 parts of waxberry, 5-6 parts of liquor, 3-4 parts of brown sugar, 10-12 parts of glazed date, 10-12 parts of watermelon skin, 18-20 parts of tremella, 15-18 parts of cardamine bean sprouts, 8-9 parts of sweet potato powder, 7-8 parts of almond, 8-9 parts of milk powder and 7-8 parts of a nutritional additive; the beauty treatment and health maintenance porridge tastes fresh and sweet, and is lightly vinous-flavoring and unique in flavor; the glutinous rice is fried with oil which is obtained by boiling the pig fat meat, so that the glutinous rice is more fragrant and tasty; at the same time, the beauty treatment and health maintenance porridge is rich in nutrition, is nutritious and nourishing by collocation of the tremella and the glazed date, and can enrich the blood and nourish the face; in addition, the beauty treatment and health maintenance porridge also contains a variety of Chinese herbal medicine components, and has the effects of tonifying spleen, benefiting stomach, regulating qi, dredging collaterals, tonifying qi and tonifying kidney.

The invention relates to a carrot and almond milk beverage. Every 100 parts of the carrot and almond milk beverage consist of the following raw materials in parts by weight: 5-15 parts of carrots, 4-10 parts of almond kernels, 5-30 parts of a sweetening agent, 0.1-0.6 part of an emulsifying agent and the balance being water. The carrot and almond milk beverage has the beneficial effects of being rich in nutrient substances of vegetable protein, vitamins, and the like, high in nutrient value, pure, white, delicately fragrant, and smooth.

The invention discloses a formula of a salty almond vegetable protein beverage and a preparation method therefor. The formula of the salty almond vegetable protein beverage comprises almonds, fructusfoeniculi, edible salt, purified water and the like. The preparation method for the salty almond vegetable protein beverage comprises the following steps: after being sorted and weighed, the almonds undergo toxicity decreasing treatment of water boiling, natural cooling, soaking, peeling and washing; then the cleaned almonds are ground into powder after being dried and then the powder is made intoalmond milk with the purified water or the cleaned almonds are directly ground into the almond milk after being mixed with the purified water; the almond milk is filtered; the filtered almond milk isboiled; then after high pressure homogenization, the edible salt, the fructus foeniculi and the like are added to the almond milk to blend the almond milk; and finally, filling and sterilizing are performed to prepare the salty almond vegetable protein beverage. The salty almond vegetable protein beverage is fragrant delicious, salty, tastes good and unique, and has the effects of clearing the lung and suppressing cough.

The invention relates to a drink, in particular to a functional sugar-free almond milk containing isomaltulose and a preparation method thereof. The functional sugar-free almond milk containing isomaltulose, 100mL functional sugar-free almond milk is mainly prepared from the following raw materials: almond 8-12g, isomaltulose 6-10g, thickener 0.1-0.7g, Emulsifier 0.06-0.65g, complexing agent 0.05-0.15g, sweetener 0.001-0.01g. The drink of the present invention can provide the protein, lipid, vitamin and metal ion needed by the human body, and has the functions of protecting teeth, continuously providing energy, improving mental concentration, relieving tension, and inhibiting fat absorption. It is added with isomaltulose Almond dew can be consumed by people with diabetes and high risk of diabetes.

The invention discloses oxygen skin renewal lotion, made from, by weight, 1-2% of polyethylene glycol olive butter, 2-2.5% of PEG-7 glycerol olivate, 0.1-0.2% of 1,2-hexanediol, 0.5-1.5% of C0-40 polyether, 0.5-1.5% of LRI polyether, 0.4-0.6% of almond milk extract polyether, 0.5-0.7% of aloe vera gel nova polyether, and the balance of water. A preparation method comprises: injecting water into anaseptic tank, injecting polyethylene glycol olive butter into the aseptic tank, and stirring at the constant temperature of 35 DEG C at the speed of 80 r / m for 20 min; injecting PEG-7 glycerol olivate into the aseptic tank, stirring at the constant temperature of 35 DEG C for 60 min; cooling the aseptic tank to 20 DEG C, and adding 1,2-hexanediol, C0-40 polyether, LRI polyether, almond milk extract polyether and almond milk extract polyether sequentially into the aseptic tank, and stirring at the constant temperature of 20 DEG C at the speed of 50 r / m for 50 min.