CN108112708A - A kind of nut composite beverage refining process - Google Patents
A kind of nut composite beverage refining process Download PDFInfo
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- CN108112708A CN108112708A CN201711384632.2A CN201711384632A CN108112708A CN 108112708 A CN108112708 A CN 108112708A CN 201711384632 A CN201711384632 A CN 201711384632A CN 108112708 A CN108112708 A CN 108112708A
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- nut
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- slurries
- defibrination
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- 238000007670 refining Methods 0.000 title claims abstract description 32
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- 238000000227 grinding Methods 0.000 claims abstract description 66
- 239000000084 colloidal system Substances 0.000 claims abstract description 52
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- 239000002245 particle Substances 0.000 claims abstract description 17
- 235000014571 nuts Nutrition 0.000 claims description 196
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000289433 Pistacia texana Species 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 235000014633 carbohydrates Nutrition 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sucrose ester Chemical class 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
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- 229940046009 vitamin E Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of nut composite beverage refining process, belong to food processing field.It comprises the following steps：S1, premix：Nut composite benevolence is pre-mixed uniformly；S2, corase grinding：It is roughly ground using level-one stone mill；S3, fine grinding：It is refined using two level colloid mill；The uniform micronization processes of S4, slurries：Nut slurries are prepared using the uniform grinding of two pairs of rollers progress is squeezed.Nut composite is first premixed uniform re-grading defibrination and refines slurries by the present invention, balance the fat content in nut composite material, so that defibrination process is more smooth, since fat content is low, fiber content is high in nut kernel frictional force between mill and nut kernel is caused to discharge substantial amounts of heat greatly when solving the problems, such as in the prior art to the independent defibrination of each category nut kernel, grease high-temperature oxydation during defibrination is not easily caused, and the granularity of prepared nut slurries backbone nut particles is evenly, slurries are finer and smoother, improve the mouthfeel of nut beverage.
Description
Technical field
The invention belongs to food processing field, more specifically to a kind of nut composite beverage refining process.
Background technology
Rich in protein, fat, carbohydrate in nut, also contain vitamin (vitamin B, vitamin E etc.), micro
Element (phosphorus, calcium, zinc, iron), dietary fiber etc., in addition, also containing monounsaturated fatty acids, polyunsaturated fatty acid, including Asia
The essential fatty acid of the human bodies such as numb acid, linoleic acid, frequent edible nut have health positive meaning.
Though nut, with full of nutrition famous, nut drink is also very popular, nut will be processed into stable system mouthfeel
The pure and sweet beverage of fine and smooth taste is not easy to.At present, the raw material of nut beverage available on the market, most of is only single
The nut of kind or the form arranged in pairs or groups using peanut or soybean with nut.Beverage prepared by the nut of single variety it is steady
The indexs such as qualitative, mouthfeel and taste are poor, and beverage prepared by pure nut is substantially more expensive, it is difficult to adapt to popular need
When wanting, and preparing beverage with nut collocation using soybean, the fishy smell of soybean easily influences the mouthfeel of nut beverage.In addition, city
There are a small number of nut composite beverages, i.e., the beverage prepared using the processing of a variety of nuts on field.This beverage is as a result of more
Kind nut, production cost is higher, and there is also some shortcomings in the refining process of nut, such as：(1) defibrination mistake
It is also easy to produce high temperature in journey, and temperature is excessively high necessarily so that the grease in nut aoxidizes, and influences the fragrance of nut beverage；(2)
The nut of some kinds is difficult to carry out defibrination process, for example, bar denier wood benevolence, since its fiber content is higher, it is difficult to grind pulp
Liquid, and substantial amounts of heat is more also easy to produce in process of lapping.
Chinese invention patent, publication No.：CN106879899A, publication date：On June 23rd, 2017, disclose a kind of cheese
Nut beverage and preparation method thereof.A kind of cheese nut beverage of the disclosure of the invention, by weight, is made of following raw material：
5~15 parts of cheese, 20~30 parts of nut, 0.02~0.04 part of thickener, 0.03~0.05 part of preservative, happy 5~15 parts of agent,
Remaining is pure water.The nut is fibert, pinenut, American pistachios, sunflower seed, and fibert, pinenut in the nut are opened
Heart fruit, the weight ratio of sunflower seed are 1:1:2:2 or 1:2:1:2.A kind of cheese nut beverage preparation side of the Invention Announce
Method comprises the following steps：S10, select full, free from insect pests, without the nut then to go mouldy, remove shell, it is spare that nut kernel is made；
S11, the nut kernel handled well in step S10 is put into oven, oven stops heating after being warming up to 140 DEG C~150 DEG C, cold
But to room temperature, open oven and pour out ripe nut kernel；S12, by ripe nut kernel with warm water impregnate 4~5 it is small when, be then beaten, use
200 mesh sieves are filtered, and it is spare that nut slurry is made；S13, nut is starched to add in pure water and heat and is boiled, add in cheese, happy agent, thickening
Agent, preservative stir evenly, by filtrate tinning, up to the cheese nut beverage after sterilization.Its shortcoming is：(1) it is warm
Although nut kernel after water immersion is easy to smash prepares slurries, but the taste flavor of the nut slurry prepared is also declined；(2)
Specific beating process is not disclosed in the program, and different nut species is suitable for different beating process, and beating process is different
The slurries mouthfeel of preparation would also vary from, such as：The high nut of fat content is suitable for the technique of mill defibrination, and grease contains
It measures and low is unsuitable for grinding refining process；General beater is suitable for family expenses, and needs to impregnate nut before being beaten, and soaks
Bubble then often influences the original flavor taste of nut, and colloid mill is suitable for industrial production, but colloid mill is in process of lapping
The high temperature of generation easily causes the Oxidation of Fat and Oils in nut.
Chinese invention patent, notification number：CN105029602B, publication date：On July 4th, 2017, disclose a kind of walnut
The production technology of drink, including peeling, defibrination, feed liquid allotment, filtering and homogeneous, the water temperature of defibrination is 70~90
DEG C, the amount ratio of walnut kernel and water is 1kg：3~7L；Slurries refinement is also carried out after defibrination：Appropriate hot water is added into slurries,
Further reduce granularity through high speed shear, the addition of the hot water is the 10~50% of the slurry volume, the hot water
Temperature is 70~90 DEG C；When carrying out slurries refinement, surfactant and lywallzyme are also added in the slurries, is being carried out
Ultrasonic wave is also applied with during high speed shear；The frequency of the ultrasonic wave is 50~70KHZ, applies the high speed shear mistake of ultrasonic wave
Cheng Chixu 5~20 minutes；The surfactant be selected from single, double tristerin, polyglycerol ester, stearoyl lactate,
One or more in sucrose ester and Sodium Caseinate, the 0.1~10g of surfactant added in every liter of slurries, lywallzyme
1~25g.The defibrination refines walnut kernel in a manner that more colloid mills are connected step by step.Its shortcoming is：(1) work
Beverage prepared by skill, mouthfeel is single, and cost is higher, it is difficult to adapt to popular needs；(2) deposited during the refining process
In Oxidation of Fat and Oils, the problem of causing nutrition leak.
The content of the invention
1st, to solve the problems, such as
It causes to grind since nut fat content is few, content of cellulose is high for during existing nut composite beverage defibrination
Mill is difficult, it is higher that heat is led to the problem of during defibrination, of the invention to provide a kind of nut composite beverage refining process.It
First by a variety of nuts premix uniformly after carry out defibrination process again, so as to the balanced fat content of different category nuts so that mill
Slurry process obtains sufficient lubrication.
2nd, technical solution
To solve the above problems, the present invention adopts the following technical scheme that.
A kind of nut composite beverage refining process, comprises the following steps：
S1, premix：Nut composite benevolence is pre-mixed uniformly；
S2, corase grinding：It is roughly ground using level-one stone mill；
S3, fine grinding：It is refined using two level colloid mill；
The uniform micronization processes of S4, slurries：Nut slurries are prepared using the uniform grinding of two pairs of rollers progress is squeezed.
This programme is overcome using the process program of classification defibrination refinement slurries in existing refining process, and especially single-stage is ground
The problem of temperature height causes Oxidation of Fat and Oils present in refining process first uses level-one stone mill in this programme to nut composite
Corase grinding has the advantages that following three by the way of the fine grinding of two level colloid mill again：(1) during nut kernel being worn into slurries,
Frictional heat amount between mill and nut kernel causes temperature to raise, by the way of being roughly ground using colloid mill, using stone mill
High temperature is not likely to produce during corase grinding；(2) defibrination is in the process usually beaten nut slurries more broken, and the heat of release is more,
Temperature is higher, and the grease in turn resulted in nut slurries is aoxidized, and nutrition is caused to lose, thus this programme is first using corase grinding
Again by the way of fine grinding, heat is classified and is discharged, is not easy that temperature is made significantly to raise, helps avoid grease and aoxidized, this
The purpose of scheme corase grinding is that nut kernel is worn into nut slurries without pursuing particle sice in serosity, and the heat of release is less, in addition stone mill
The rising of mill temperature is slower, thus temperature is relatively low always in rough grinding pass；(3) nut of high fat content is during defibrination
The grease of release promotes the lubrication between mill and nut kernel, thus nut composite is first premixed and uniformly roughly ground again, is contributed to
Balance the fat content in nut composite material so that defibrination process is more smooth, solves in the prior art to each category nut
During the independent defibrination of benevolence due to fat content is low in nut kernel, fiber content it is high cause between mill and nut kernel frictional force big and
The problem of release is substantial amounts of hot.In addition, when nut slurries prepared by level-one stone mill corase grinding enter back into two level colloid mill, there is stream
The characteristics of dynamic property is good, charging is stablized, and when colloid mill again refines the slurries with certain fineness at this time, the heat of release
Also less, the grease being not easy into nut slurries aoxidizes.Furthermore the slurries after the fine grinding of two level colloid mill are by squeezing
Evenly, the slurries of preparation are finer and smoother, improve the mouthfeel of nut beverage for the granularity of nut kernel particle after two pairs of rollers processing.
Further, the level-one stone mill grinds for white sand rock, and white sand rock mill is of good quality, not easy to crack, and defibrination
The temperature of mill is relatively low in the process.
Further, when the level-one stone mill is roughly ground, speed of grinding plate is below 33r/min.During defibrination,
Speed of grinding plate is faster, and the easier aggregation of the heat of the generation that rubs generates high temperature, by when debugging that find speed of grinding plate be 33r/min,
For the temperature of stone mill always between 40~50 DEG C, this temperature range does not easily cause Oxidation of Fat and Oils.
Further, cooling-water duct is provided in the two level colloid mill, cooling water is connected in the cooling-water duct,
The temperature of the cooling water is 3~12 DEG C, and cooling water forms chilling to colloid mill, during colloid mill defibrination
Leading to the problem of substantial amounts of heat causes instantaneous temperature to raise.
Further, for the particle in nut slurries sufficiently is squeezed refinement, the quantity for squeezing two pairs of rollers is together
More than.
Further, particle sice in serosity of the slurries of level-one stone mill corase grinding generation after the fine grinding of two level colloid mill is 100~150
Mesh, the particle sice in serosity after squeezing two pairs of rollers and uniformly grinding are promoting nut drink for the nut slurries more than 200 mesh, refined step by step
The defects of original defibrination refinement heat production is excessive is also overcomed while the mouthfeel of material.
Further, the nut composite benevolence includes walnut kernel, bar denier wood benevolence, hazelnut kernel and cashew nut kernel.
This programme arranges in pairs or groups walnut kernel, bar denier wood benevolence, hazelnut kernel and a cashew nut kernel mixing in proportion, enriches the nutrition of nut slurry
Ingredient.In addition, the high nut kernel of fat content is easier to carry out defibrination, such as walnut kernel, and for the low nut of fat content
Benevolence is then not easy to carry out defibrination, such as bar denier wood benevolence, this is because during defibrination, cannot centainly generate high temperature, and Ba Danmu
Fat content in benevolence is relatively low, and fiber content is up to more than 18%, and when this is resulted in individually to bar denier wood benevolence defibrination, friction is released
The heat put is larger, and the fiber in bar denier wood benevolence is not easy to be grated, and is easily filtered out that nutrition is caused to lose in subsequent technique
It loses.For solve the problems, such as it is above-mentioned be not easy the nut kernel low to fat content and carry out defibrination, this programme is before refining step, first
Walnut kernel, bar denier wood benevolence, hazelnut kernel and cashew nut kernel premix is uniform, and the nut kernel of so high fat content is during defibrination
The grease of release has lubricating action, reduces frictional force, is not easy heat production, also promotes the smooth progress of refining step.
Further, in percentage by weight, the nut composite benevolence includes 3~8 part, bar denier wood benevolence 3~8 of walnut kernel
1~5 part of part, 1~5 part of hazelnut kernel and cashew nut kernel, according to the ratio of this programme first to walnut kernel, bar denier wood benevolence, hazelnut kernel and waist
Kernel premix uniformly then defibrination, balances the fat content in nut composite material so that uniformly mixed compound heavily fortified point
Fruit material is easier to defibrination.
Further, premixed again after walnut kernel, bar denier wood benevolence, hazelnut kernel and a cashew nut kernel being toasted out fragrance respectively,
By being toasted to removing the peel clean nut kernel, nut kernel is made to distribute fragrance, then carries out defibrination again, this mode helps
In the taste flavor of enhancing nut beverage, in production practices, baking degree is determined regarding nut kernel raw material condition, generally by nut
Benevolence is baked to four to medium rare.
Further, walnut kernel and bar denier wood benevolence first at 80 DEG C are toasted, is then toasted at 120 DEG C~135 DEG C, it will
Hazelnut kernel and cashew nut kernel toast at 125 DEG C~165 DEG C.
The moisture content of the general nut kernel by decladding decortication processing is higher, and directly grinding can be to the flavor mouth of nut beverage
Sense has an impact, and is divided into two stages of low temperature and high temperature, low-temperature bake rank to the baking of walnut kernel and bar denier wood benevolence in this programme
Section is in order to which the moisture in walnut kernel and bar denier wood benevolence is dried, and walnut kernel and bar denier wood benevolence are toasted out fragrance by hot stage,
For example, can walnut kernel, bar denier wood benevolence, hazelnut kernel and a cashew nut kernel be baked to medium rare, toasted nut kernel and be ground again
Slurry helps to enhance the taste flavor of nut beverage.
3rd, advantageous effect
Compared with the prior art, beneficial effects of the present invention are：
(1) present invention first uniformly roughly grinds nut composite premix again, balances different categories in nut composite material
The fat content of nut so that defibrination process is more smooth, when solving in the prior art to the independent defibrination of each category nut kernel by
Fat content is low in nut kernel, fiber content is high causes frictional force between mill and nut kernel to discharge substantial amounts of heat greatly
Problem；
(2) heat generated when the present invention carries out level-one corase grinding using stone mill is few, and will not cause stone mill mill temperature
It significantly raises, thus does not easily cause the problem of grease is aoxidized；
(3) the nut slurries that in the present invention prepared by level-one stone mill corase grinding are when entering back into two level colloid mill, have good fluidity,
Charging stablize the characteristics of, and at this time colloid mill again to certain fineness slurries refine when, the heat of release is also less,
The grease being not easy into nut slurries aoxidizes；
(4) granularity of slurries nut kernel particle after squeezing two pairs of rollers processing after two level colloid mill refines in the present invention is more
Uniformly, the slurries of preparation are finer and smoother, improve the mouthfeel of nut beverage；
(5) there is of good quality, not easy to crack, and defibrination process using the stone mill of white sand rock material in the present invention
In the problem of being not likely to produce high-temperature oxydation grease；
(6) control in the present invention stone mill speed of grinding plate for below 33r/min when, the stone mill mill that is contacted with nut material
Temperature is relatively low, thus grease is not easy to be aoxidized；
(7) nut serum step-by-step is refined to more than 200 mesh in the present invention, improves the fine and smooth smooth mouth of nut beverage
Sense, while also overcome the defects of original defibrination refinement heat production is excessive；
(8) first walnut kernel, bar denier wood benevolence, hazelnut kernel and a cashew nut kernel are premixed uniformly and then regrinded in proportion in the present invention
Slurry, balances the fat content in nut composite material so that and uniformly mixed nut composite material is easier to defibrination, so as to
Solve the problems, such as bar denier wood benevolence due to fat content is low, fiber content and be not easy independent defibrination；
(9) present invention is divided into two stages of low temperature and high temperature, low-temperature bake stage to the baking of walnut kernel and bar denier wood benevolence
It is in order to which the moisture in walnut kernel and bar denier wood benevolence is dried, walnut kernel and bar denier wood benevolence are toasted out fragrance by hot stage, are passed through
The nut kernel of baking carries out defibrination again to be helped to enhance the taste flavor of nut beverage.
Specific embodiment
The present invention is further described below with reference to specific embodiment.
Embodiment 1
Nut composite beverage refining process in the present embodiment, comprises the following steps：
S1, premix：In percentage by weight, 83 parts of part, bar denier wood benevolence of walnut kernel, 2 parts of hazelnut kernel and cashew nut kernel 1 are taken
Part, above-mentioned four kinds of nut kernels are pre-mixed uniformly；
S2, corase grinding：It is roughly ground using level-one stone mill, nut kernel is worn into nut slurry；
S3, fine grinding：It is refined using two level colloid mill, the nut slurry for roughly grinding preparation is worn into the heavily fortified point that fineness is 150 mesh
Pulp；
The uniform micronization processes of S4, slurries：Three extruding two pairs of rollers is set to starch nut prepared by the fine grinding of two level colloid mill to carry out
Uniformly grinding makes the fineness that nut is starched reach 200 mesh.
Low temperature environment is pursued in the process of nut kernel defibrination process, this is because temperature is higher, more be easy to cause nut slurry
Oxidation of Fat and Oils in liquid.The applicant compares by the field adjustable of several months, finds existing refining process there are some not
Foot, it is specific as follows：(1) stone mill defibrination is less efficient, and particle sice in serosity is uneven, and the mouthfeel for causing beverage is poor, consumer's drink
There is granular sensation in used time；(2) for stone mill defibrination, colloid mill defibrination it is efficient, particle is thinner, the fineness of slurries
Height, but the heat generated during this is very high, easily causes the unsaturated fat acid oxidase in nut kernel, the applicant
The 5kg nut kernel materials formed according to said ratio are placed on defibrination in colloid mill, temperature rises to 80 DEG C after defibrination 10min,
Up to 90 DEG C or more, this temperature is enough to make not including fatty acid oxidation the maximum temperature of defibrination process；(3) either stone mill is also
It is colloid mill, they are all only applicable to the high nut category of the fat contents such as walnut kernel, and for the low nut product of fat content
Class, for example, bar denier wood benevolence, then not easy-to-use stone mill or colloid mill defibrination, this is because bar denier wood kernel oil content is low and fiber
Content is high, and to fiber is smashed, then frictional heat is more during defibrination, and it is excessively high in turn result in temperature, causes grease oxygen
Change.
The nut composite benevolence mixed in proportion is passed sequentially through level-one stone mill, two level colloid mill and extruding pair by this programme
Roller classification defibrination refinement slurries, overcome the deficiency of above-mentioned refining process, level-one stone are first used to nut composite in this programme
Mill corase grinding has the advantages that following three by the way of the fine grinding of two level colloid mill again：(1) nut kernel is worn into the process of slurries
In, the frictional heat amount between mill and nut kernel causes temperature to raise, and compared with by the way of colloid mill corase grinding, uses
During stone mill is roughly ground, the temperature of mill will not be raised significantly, thus the problem of be not likely to produce high-temperature oxydation grease；(2)
Usually nut slurries are beaten during defibrination more broken, the heat of release is more, and temperature is higher, in turn results in nut slurries
Grease aoxidized, nutrition is caused to lose, thus this programme is first using corase grinding, during reducing defibrination to a certain extent
The heat of release helps avoid grease and is aoxidized；(3) grease that the nut of high fat content discharges during defibrination promotees
Into the lubrication between mill and nut kernel, thus nut composite is first premixed and uniformly roughly ground again, helps to balance nut composite
Fat content in material so that defibrination process is more smooth, when solving in the prior art to the independent defibrination of each category nut kernel
Since fat content is low, fiber content is high in nut kernel frictional force between mill and nut kernel is caused to discharge substantial amounts of heat greatly
The problem of.In addition, when nut slurries prepared by level-one stone mill corase grinding enter back into two level colloid mill, there is good fluidity, charging surely
The characteristics of determining, and at this time colloid mill again to certain fineness slurries refine when, the heat of release is also less, is not easy to
It is aoxidized into the grease in nut slurries.Furthermore we have found the prior art directly using mill defibrination by Experimental Comparison
In technique, still with the presence of larger particles in prepared nut slurries, the mouthfeel of consumer is affected, for this purpose, this programme exists
Extruding two pairs of rollers is set fully to squeeze nut kernel particle present in fine grinding rear slurry after the fine grinding of two level colloid mill, are avoided
With the presence of bulky grain so that evenly, the slurries of preparation are finer and smoother for the granularity of nut kernel particle, and fineness is the nut of 200 mesh
Slurry ensures to improve the mouthfeel of nut beverage when consumer drinks without granular sensation.
Embodiment 2
A kind of nut composite beverage refining process, comprises the following steps：
S1, premix：In percentage by weight, 33 parts of part, bar denier wood benevolence of walnut kernel, 5 parts of hazelnut kernel and cashew nut kernel 5 are taken
Part, above-mentioned four kinds of nut kernels are pre-mixed uniformly；
S2, corase grinding：It is roughly ground using level-one stone mill, nut kernel is worn into nut and is starched, the level-one stone mill in this step is
White sand rock is ground, and speed of grinding plate is 33r/min during defibrination；
S3, fine grinding：It is refined using two level colloid mill, the nut slurry for roughly grinding preparation is worn into the heavily fortified point that fineness is 100 mesh
Pulp；
The uniform micronization processes of S4, slurries：Five extruding two pairs of rollers is set to starch nut prepared by the fine grinding of two level colloid mill to carry out
Uniformly grinding makes the fineness that nut is starched reach 230 mesh.
Colloid mill is commonly used in the prior art or greenstone-made mill carries out defibrination, and colloid mill defibrination generates substantial amounts of heat, and temperature rises
Also it is very fast, Oxidation of Fat and Oils is easily caused, and greenstone-made mill has the characteristics that hardness is high, high temperature is easy to crack, is suitble to water mill.
The textured good, good permeability of white sand rock grinding tool that is used in this programme, it is not easy to crack the characteristics of, during defibrination
The temperature of mill rises slowly, the problem of the long period keeping low-temperature condition, thus not allow to be also easy to produce high-temperature oxydation grease；Separately
When outer speed of grinding plate is 33r/min, the temperature of stone mill between 40~50 DEG C, further ensures that grease is not oxidized always.
The nut slurry worn into passes sequentially through the fine grinding of two level colloid mill, the extruding uniform micronization processes of two pairs of rollers ensure that nut beverage reaches
To fine and smooth smooth mouthfeel.
Embodiment 3
A kind of nut composite beverage refining process, comprises the following steps：
S1, premix：In percentage by weight, 64 parts of part, bar denier wood benevolence of walnut kernel, 1 part of hazelnut kernel and cashew nut kernel 1 are taken
Part, above-mentioned four kinds of nut kernels are pre-mixed uniformly；
S2, corase grinding：It is roughly ground using level-one stone mill, nut kernel is worn into nut slurry, and mill turns during defibrination
Speed is 33r/min；
S3, fine grinding：It is refined using two level colloid mill, the nut slurry for roughly grinding preparation is further worn into fineness as 130
Purpose nut is starched, and two level colloid mill is provided with cooling-water duct, cooling water, the cooling water are connected in the cooling-water duct
Temperature be 12 DEG C；
The uniform micronization processes of S4, slurries：Nut slurries are prepared using the uniform grinding of two pairs of rollers progress is squeezed, is prepared by step S3
Nut slurry further wear into fineness be 240 mesh nut starch.
It is uniform according to the ratio dispensing premix of this programme, the fat content in material is balanced, so as to overcome Ba Danmu
Kernel oil and fat content is low, fiber content is high, the defects of being not easy independent defibrination.In addition, our company technical staff, has found in debugging,
If nut material is easily had the following problems directly through colloid mill defibrination：(1) since nut kernel is irregular, particle is big
Small difference, density unevenness is uneven by colloid mill hopper feed, such as big easy of the small easy charging of particle, density
Charging, this can not the nut grease of balanced each category achieve the purpose that be easy to defibrination；(2) since colloid mill grinds nut kernel
It is more broken, thus frictional heat is more, and temperature is also higher, and (colloid mill is by stainless steel, semi-stainless steel for the material of colloid mill in addition
Colloid mill forms, and all parts contacted with material are all made of high-strength stainless steel) also determine appearance during defibrination
Higher heat is also easy to produce, temperature is caused to rise the problem of very fast higher.The nut slurries that production is roughly ground in this programme have flowing
Property good, charging the characteristics of stablizing, using the fine grinding of two level colloid mill, then there is no feed non-uniform problem, and this at this time
When colloid mill again to certain fineness slurries refine when, the heat of release is also less, the oil being not easy into nut slurries
Fat aoxidizes, in addition, the cooling water being passed through in colloid mill cooling-water duct forms chilling to colloid mill, so as to avoid glue
Leading to the problem of substantial amounts of heat during body mill defibrination causes instantaneous temperature to raise.Squeezing two pairs of rollers will be after the fine grinding of two level colloid mill
Slurries refine to 240 mesh, be conducive to enhance the mouthfeel of nut beverage exquisiteness, avoid in nut beverage that there are larger nuts
Benevolence particle.
Embodiment 4
A kind of nut composite beverage refining process, comprises the following steps：
S0, baking：Walnut kernel and bar denier wood benevolence first at 80 DEG C are toasted, then toasted at 120 DEG C~135 DEG C, it will
Hazelnut kernel and cashew nut kernel toast at 125 DEG C~165 DEG C, first dry walnut kernel and bar denier wood benevolence at 80 DEG C in the present embodiment
After roasting 10min, be then baked at 125 DEG C it is medium rare, hazelnut kernel and cashew nut kernel are baked at 135 DEG C it is four ripe, this
When toast out nut fragrance；
S1, premix：In percentage by weight, 4 parts of 75 parts of part, bar denier wood benevolence of walnut kernel and cashew nut kernel are taken, by above-mentioned heavily fortified point
Kernel is pre-mixed uniformly；
S2, corase grinding：It is roughly ground using level-one stone mill, nut kernel is worn into nut slurry, and mill turns during defibrination
Speed is 30r/min；
S3, fine grinding：It is refined using two level colloid mill, the nut slurry for roughly grinding preparation is further worn into fineness as 130
Purpose nut is starched, and two level colloid mill is provided with cooling-water duct, cooling water, the cooling water are connected in the cooling-water duct
Temperature control in the range of 3~12 DEG C, cooling water temperature in this programme is continuously provided for 4 DEG C and by unit；It is and existing
Cooling device is set and leads to cooling water although also having in refining process, the temperature of big multipair cooling water does not control strictly,
And if when cooling water temperature is less than 3 DEG C, energy consumption is excessive, and easily freezes；When cooling water temperature is excessively high, it will cause
Cooling effect is bad, and the evaporator of unit and condenser pressure differential can be caused too small, and oil return is difficult；The temperature of this programme setting
Model can effectively control temperature when grinding below 85 DEG C and low energy consumption, and the operation of unit will not be generated not
Profit influences.
The uniform micronization processes of S4, slurries：Uniform grinding is carried out using three extruding two pairs of rollers and prepares nut slurries, by step S3
The nut slurry of preparation is further worn into the nut that fineness is 200 mesh and is starched.
The moisture content of the general nut kernel by decortication processing is higher, and directly grinding can produce the flavor taste of nut beverage
It is raw to influence, two stages of low temperature and high temperature are divided into the baking of walnut kernel and bar denier wood benevolence in this programme, the low-temperature bake stage is
In order to which the moisture in walnut kernel and bar denier wood benevolence is dried, walnut kernel and bar denier wood benevolence are toasted out fragrance by hot stage.It is existing
Nut is often impregnated into defibrination or the heavily fortified point during defibrination into refining equipment again in the refining process of technology
Fruit material adds the process program of water, although this can play the role of cooling and be easy to defibrination, water during defibrination
Addition reduces nut fragrance, directly affects the taste flavor of nut beverage, and the nut slurry of water is added to be unsuitable for storing,
And the nut kernel for directly distributing fragrance in this programme to baking carries out defibrination and helps to enhance the taste flavor of nut beverage.
Claims (10)
1. a kind of nut composite beverage refining process, comprises the following steps：
S1, premix：Nut composite benevolence is pre-mixed uniformly；
S2, corase grinding：It is roughly ground using level-one stone mill；
S3, fine grinding：It is refined using two level colloid mill；
The uniform micronization processes of S4, slurries：Nut slurries are prepared using the uniform grinding of two pairs of rollers progress is squeezed.
2. nut composite beverage refining process according to claim 1, it is characterised in that：The level-one stone mill is white sand rock
Stone mill.
3. nut composite beverage refining process according to claim 1, it is characterised in that：The level-one stone mill is roughly ground
When, speed of grinding plate is below 33r/min.
4. nut composite beverage refining process according to claim 1, it is characterised in that：It is set in the two level colloid mill
There is cooling-water duct, cooling water is connected in the cooling-water duct, the temperature of the cooling water is 3~12 DEG C.
5. nut composite beverage refining process according to claim 1, it is characterised in that：It is described squeeze two pairs of rollers quantity be
More than together.
6. nut composite beverage refining process according to claim 1, it is characterised in that：The slurry of level-one stone mill corase grinding generation
Particle sice in serosity of the liquid after the fine grinding of two level colloid mill is 100~150 mesh, and the particle sice in serosity after squeezing two pairs of rollers and uniformly grinding is
It is more than 200 mesh.
7. nut composite beverage refining process according to claim 1, it is characterised in that：The nut composite benevolence includes core
Peach kernel, bar denier wood benevolence, hazelnut kernel and cashew nut kernel.
8. nut composite beverage refining process according to claim 7, it is characterised in that：In percentage by weight, institute
Stating nut composite benevolence includes 1~5 part of 3~8 3~8 parts of part, bar denier wood benevolence of walnut kernel, 1~5 part of hazelnut kernel and cashew nut kernel.
9. nut composite beverage refining process according to claim 7, it is characterised in that：By walnut kernel, bar denier Mu Ren, hazel
Sub- Renhe cashew nut kernel is premixed again after toasting out fragrance respectively.
10. nut composite beverage refining process according to claim 9, it is characterised in that：By walnut kernel and bar denier wood benevolence
It is first toasted at 80 DEG C, is then toasted at 120 DEG C~135 DEG C, hazelnut kernel and cashew nut kernel are toasted at 125 DEG C~165 DEG C.
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| CN108812921A (en) * | 2018-07-05 | 2018-11-16 | 北京协同创新食品科技有限公司 | A kind of beverage production system and products thereof containing one kind and combinations thereof in the nut with kind skin, seed class, cereal |
| CN108902604A (en) * | 2018-07-20 | 2018-11-30 | 深圳市东西方实业发展有限公司 | nut beverage and preparation method thereof |
| CN108935711A (en) * | 2018-06-28 | 2018-12-07 | 湖南艾达伦科技有限公司 | A kind of sugar-free almond milk and preparation method thereof |
| CN110976050A (en) * | 2019-12-30 | 2020-04-10 | 北京协同创新食品科技有限公司 | Temperature-controlled nut and seed fine grinding system |
| CN112956539A (en) * | 2019-11-28 | 2021-06-15 | 内蒙古伊利实业集团股份有限公司 | Mixed oxygen-isolated pulping method of nut-grain beverage |
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