Hazelnut Milk Production via Cold Soaking and Filtration
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Solution Overview
Problem
Current hazelnut milk production methods fail to achieve high purity and low cost simultaneously, often relying on additives and excessive heat treatment which compromises the nutritional value and consumer preference.
Innovation Solution
A method involving shelling, soaking hazelnuts in water for 24 hours, mixing with additional water, filtering using a cotton woven fabric, and heat treatment at controlled temperatures to produce high-purity hazelnut milk using raw, roasted, or whitened hazelnuts without chemical additives, preserving the natural flavor and nutritional content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional hazelnut milk production methods are used, then production cost is reduced, but purity and nutritional value deteriorate due to additives and excessive heat treatment
Solution Approach 1:
The invention extracts and eliminates harmful additives and excessive heat treatment processes from conventional hazelnut milk production. By removing these detrimental elements and replacing them with natural alternatives (cold soaking, mechanical filtration, controlled pasteurization), the method achieves high purity while maintaining cost-effectiveness through simple, accessible equipment and processes.
Solution Approach 2:
The invention changes critical process parameters: reducing heat treatment temperature to controlled pasteurization (70-95°C for 8-10 minutes), extending soaking time to 24 hours at 5-15°C, and using specific filtration pore sizes (less than 30 microns). These parameter optimizations simultaneously improve purity and nutritional retention while keeping production costs low.
2Device complexity
If additives are used in hazelnut milk production, then production process is simplified, but product purity and natural nutritional content deteriorate
Solution Approach 1:
The invention enables the hazelnuts to self-perform essential functions: natural soaking and softening in cold water for 24 hours, self-emulsification during mixing, and natural stabilization through proper filtration. This eliminates the need for chemical additives while maintaining process simplicity and achieving high purity through physical rather than chemical means.
3Duration of action of stationary object
If excessive heat treatment is applied, then shelf life is extended, but nutritional value and natural flavor deteriorate
Solution Approach 1:
The invention optimizes heat treatment parameters by implementing controlled pasteurization at 70-95°C for 8-10 minutes, replacing excessive high-temperature processing. This parameter change achieves sufficient shelf life extension through proper microbial control while preserving nutritional value, natural flavor, color, and aromatic compounds that would be destroyed by higher temperatures or longer heating times.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in high-purity, low-cost hazelnut milk that maintains its natural taste, smell, and color, extending shelf life without preservatives, while ensuring the retention of essential nutrients and minerals.
Implementation Method 1
adding water to the shelled hazelnuts, keeping the hazelnuts on which water is added for 24 hours
Implementation Method 2
filtering the mixture obtained in step h, The filtration process in step i of the method of the invention is carried out with cotton woven fabric. The cotton woven fabric's pore size is 50 microns, 40 microns, or preferably less than 30 microns
Implementation Method 3
subjecting the milk obtained in step i to heat treatment, the milk obtained in step i of the method of the invention is subjected to heat treatment at 70-95° C. and preferably 80-85° C. for 8-10 minutes in step j
Data Source
AI summary
A method for the production of hazelnut milk is provided. Hazelnut milk with high purity and low cost was obtained with the method. The method includes the following steps: a. supplying hazelnuts; b. subjecting hazelnuts to the shelling process; c. adding water to the shelled hazelnuts; d. keeping the hazelnuts to which water is added for 24 hours; e. weighing of wet hazelnuts obtained in step d; f. taking the weighted wet hazelnuts into the mixer; g. adding water to the hazelnuts taken into the mixer in step f; h. mixing the hazelnuts to which water is added in step g in the mixer; i. filtering the mixture obtained in step h; j. subjecting the milk obtained in step i to heat treatment.