CN1084368A - The preparation method of nutural superconcentration walnut protein milk - Google Patents
The preparation method of nutural superconcentration walnut protein milk Download PDFInfo
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- CN1084368A CN1084368A CN 92110953 CN92110953A CN1084368A CN 1084368 A CN1084368 A CN 1084368A CN 92110953 CN92110953 CN 92110953 CN 92110953 A CN92110953 A CN 92110953A CN 1084368 A CN1084368 A CN 1084368A
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- walnut kernel
- walnut
- water
- slurries
- superconcentration
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 64
- 235000020234 walnut Nutrition 0.000 title claims abstract description 64
- 235000013336 milk Nutrition 0.000 title claims abstract description 22
- 210000004080 milk Anatomy 0.000 title claims abstract description 22
- 239000008267 milk Substances 0.000 title claims abstract description 21
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 17
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 239000000787 lecithin Substances 0.000 claims abstract description 8
- 229940067606 lecithin Drugs 0.000 claims abstract description 8
- 235000010445 lecithin Nutrition 0.000 claims abstract description 8
- 239000000230 xanthan gum Substances 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 8
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 102000011632 Caseins Human genes 0.000 claims abstract description 6
- 108010076119 Caseins Proteins 0.000 claims abstract description 6
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 6
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- 241000238631 Hexapoda Species 0.000 claims abstract description 3
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 3
- 239000000839 emulsion Substances 0.000 claims description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 102000009027 Albumins Human genes 0.000 claims description 5
- 108010088751 Albumins Proteins 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- WBZKQQHYRPRKNJ-UHFFFAOYSA-L disulfite Chemical compound [O-]S(=O)S([O-])(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-L 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims 1
- 239000000052 vinegar Substances 0.000 claims 1
- 235000021419 vinegar Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 238000007872 degassing Methods 0.000 abstract description 2
- 239000003292 glue Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 6
- 229960004793 sucrose Drugs 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- KQPYUDDGWXQXHS-UHFFFAOYSA-N juglone Chemical compound O=C1C=CC(=O)C2=C1C=CC=C2O KQPYUDDGWXQXHS-UHFFFAOYSA-N 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- POQICXMTUPVZMX-FWYGIPPASA-N Juglanin Natural products O[C@H]1[C@H](O)[C@@H](CO)O[C@@H]1OC1=C(C=2C=CC(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O POQICXMTUPVZMX-FWYGIPPASA-N 0.000 description 1
- VYTBDSUNRJYVHL-UHFFFAOYSA-N beta-Hydrojuglone Natural products O=C1CCC(=O)C2=C1C=CC=C2O VYTBDSUNRJYVHL-UHFFFAOYSA-N 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- -1 hydrojuglone Chemical compound 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- POQICXMTUPVZMX-UXYNSRGZSA-N kaempferol 3-arabinofuranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](CO)O[C@H]1OC1=C(C=2C=CC(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O POQICXMTUPVZMX-UXYNSRGZSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a kind of preparation method who makes nutural superconcentration walnut protein milk of walnut kernel, it is to be 100% with the gross weight that feeds intake, free from insect pests, not having the selected walnut kernel that goes mouldy is 10-30%, sucrose is 20-60%, lecithin or Sodium Caseinate are 0.1-0.5%, xanthan gum is 0.2-0.8%, surplus is a water, walnut kernel soaks through the decolouring processing of taking away the puckery taste, after adding the water mill slurry, slurries and other batch mixes, the glue mill, the degassing, sterilization is made, the nutural superconcentration walnut protein milk of making is a homogeneous system, and outward appearance is faint yellow to milky thickness pulpous state liquid, is a kind of instant-drink type beverage/food.
Description
The present invention relates to the preparation method of the natural type beverage that a kind of walnut kernel makes.
Walnut kernel is a kind of high nutrition dry fruit food product, but often edible nourishing and fit keeping function, brain-nourishing intelligence-benefiting, kidney tonifying, essence replenishing.But, eat walnut kernel raw and make the people produce greasy feeling, and be not easy digestion because of it is rich in vegetative grease.Because walnut kernel surface ditch returns many, complex-shaped, underwear is difficult to divest, often eat down simultaneously when eating raw together with underwear, and contain organic compounds such as juglone, hydrojuglone, juglanin, gallic acid, condensation gallic acid, tannin in the underwear, and these materials make interior belt look and produce bitter taste, so eat walnut kernel raw bitter taste arranged, with cause some, particularly some old men and children dislike using.The above also is one of reason to have the walnut dry fruit food product of multiple beneficial effect why also not become at present the often edible dry fruit food product of people to human body.
It is good to the purpose of this invention is to provide a kind of mouthfeel, free from extraneous odour, digestible, the preparation method of the natural type hyperconcetration walnut protein milk of the instant-drink that the employing walnut kernel is made.
Nutural superconcentration walnut protein milk is the viscous liquid with sweet taste that adopts walnut kernel and natural type additive to make, and water dashes to release when drinking becomes uniform milky white emulsion.
Nutural superconcentration walnut protein milk by free from insect pests, do not have go mouldy selected walnut kernel, sucrose, lecithin or Sodium Caseinate, xanthan gum adds water and makes, with the gross weight that feeds intake is 100%, selected walnut kernel is that 10-30%, sucrose are that 20-60%, lecithin or caseinic acid sodium are 0.1-0.5%, xanthan gum is 0.2-0.8%, and surplus is a water.Its process is selected walnut kernel to be soaked in water be even milky to the walnut kernel section and do not have and add water behind the translucent core of wax and carry out defibrination and then other batchings are added mixed dissolutions and supply the water yield after evenly and grind 2-3 with colloid mill and carry out sterilization after all over the thickness pulpous state liquid of making homogeneous system.Sterilization can adopt any one method of using in the existing food processing.
In order to improve the quality of albumin milk finished product, eliminate peculiar smell, particularly underwear with bitter taste, take by weighing by rate of charge that walnut kernel to be put into temperature behind each material be 40-60 ℃, concentration is to soak the processing of taking away the puckery taste in 25-60 minute in the aqueous sodium carbonate of 0.5-2%.The walnut kernel after handling of taking away the puckery taste is pulled the back out, and to put into temperature again with warm water washing 2-3 time be 40-60 ℃, and concentration is 0.5-2%(weight) sodium pyrosulfite (Na
2S
2O) soak the processing of decolouring in 10-30 minute in the aqueous solution, take off walnut kernel after the processing and be dipped to the walnut kernel section with the clean back of warm water washing with clear water and be and carry out defibrination after even milky does not have the translucent core of wax, fill up the water yield after mixing with other batchings then and grind 2-3 with colloid mill and carry out sterilization behind the thickness homogeneous phase emulsion and handle all over making.
In order to guarantee that the nutural superconcentration walnut protein milk finished product becomes stable homogeneous system, storing, the phenomenon of layering and appearance precipitation does not take place in transportation and the edible process, preferably after walnut kernel defibrination 2-3 time, granular substance is removed in the slurries sieving, earlier lecithin is made hydrolyzate or caseinic acid sodium solution during with other batch mixes and added in the slurries and mix, sucrose grinds to add in the slurry behind the powdering thing and be heated to 70-80 ℃ of stirring and dissolving and evenly carries out sieving and remove to add behind impurity and the insoluble matter again and fill up the water yield after the xanthan gum powder mixes and make thickness pulpous state liquid with colloid mill ground and mixed 2-3 time.
Nutural superconcentration walnut protein milk does not contain any anti-corrosion additive composition, for guaranteeing the albumin milk quality, stablizing of taste, prevent in its storage, take place rotten or go mouldy peculiar smell to occur in transportation and the edible process, after walnut kernel is dipped to the walnut kernel section and is even milky not have the translucent core of cured matter, rinse the walnut kernel pulled out well 3-4 80-100 ℃ of hot water doubly that the back adds walnut kernel weight with clear water and carry out defibrination, thereby it is lost activity the enzymatic inactivation in the walnut kernel, the albumin milk of making carries out vacuum suction 20-30 minute gas that removes in the emulsion, and sterilization treatment then carries out disinfection.
The nutural superconcentration walnut protein milk that adopts the inventive method to make does not contain any additive composition harmful to the person, the material that the contained nutrition of walnut kernel reaches the human body beneficial in the processing and preparing process is not subjected to any destruction, thereby walnut protein milk has kept the nutrition of walnut kernel fully.Eliminated and eaten greasy feeling and bitter taste and other peculiar smell that walnut kernel produces raw.Secondly, drink convenient, healthyly, be easy to digestion, thereby provide a kind of new natural type health drink food for people.
Embodiment:
One, ingredient proportion is 100% with the gross weight that feeds intake
Walnut kernel 10-30%
Sucrose 20-60%
Lecithin or Sodium Caseinate 0.1-0.5%
Xanthan gum 0.1-0.6%
Surplus is a water
Taking by weighing selected nuclear school benevolence by above-mentioned ingredient proportion, to put into temperature be that 40-60 ℃ of concentration is 0.5-2%(weight) aqueous sodium carbonate soaked 25-60 minute, pulling back drop clean soak out is that 40-60 ℃ of concentration is 0.5-2%(weight with warm water washing 2-3 all over putting into temperature again) metabisulfite solution immersion 10-30 minute, pull back drop clean soak water out and rinse well and put into 50-60 ℃ of warm water and soaked 3-6 hour, being even milky with the walnut kernel section that soaks in practical operation does not have the translucent core of the wax control soak time that is as the criterion.Soak the back water and rinse the back well and add walnut kernel weight 3-4 80-100 ℃ of hot water doubly with back grinder defibrination 2-3 time, the slurries that grind carry out sieving and tell particle, and particle can be made other food and grind once more and make slurry with also returning grinder.The lecithin of inventory made hydrolyzate or Sodium Caseinate is made the aqueous solution and the slurries of removing particle with 70-80 ℃ of hot water mix and add cane sugar powder again to be heated to 70-80 ℃ of stirring and dissolving complete, sieve then and remove insoluble matter and impurity, add xanthan gum again and mix the back and fill up the water yield by rate of charge and carried out vacuum suction 20-30 minute with behind the colloid mill ground and mixed 2-3 time.Degassing back feed liquid uses the usual way sterilization to be finished product.
By the resulting nutural superconcentration walnut protein milk of aforesaid operations is extremely faint yellow thickness emulsion of milky, is homogeneous system.Long-term place not stratified, do not precipitate, meet the requirement of national beverage/food sanitary standard.Water dashes in proportion releases the back for the milky emulsion, has strong walnut fragrance, and taste is fragrant and sweet, delicate mouthfeel, free from extraneous odour, no granular sensation.Emulsion after the dilution place 5 hours not stratified.
Claims (5)
1, a kind of preparation method who makes nutural superconcentration walnut protein milk of walnut kernel, it is characterized in that with the gross weight that feeds intake be 100%, free from insect pests, not having the selected walnut kernel that goes mouldy is 10-30%, sucrose is 20-60%, lecithin or Sodium Caseinate are 0.1-0.5%, xanthan gum is a water for the 0.2-0.8% surplus, by rate of charge take by weighing behind each material walnut kernel is soaked in water to the walnut kernel section be even milky do not have add behind the translucent core of cured matter water with grinder vinegar mill 2-3 all over making slurries, fill up the water yield after slurries and the dissolving evenly of its people's batch mixes and grind the sterilization that carries out disinfection of the thickness pulpous state liquid of making homogeneous system for 2-3 time with colloid mill.
2, preparation method by the described nutural superconcentration walnut protein milk of claim 1, it is characterized in that rate of charge takes by weighing that walnut kernel to be put into 40-60 ℃ of concentration behind each material be 0.5-2%(weight) aqueous sodium carbonate soak the processing of taking away the puckery taste in 25-60 minute, after the clean soak of walnut kernel drop after the processing with warm water washing 2-3 all over to put into temperature be that 40-60 ℃ of concentration is 0.5-2%(weight) metabisulfite solution soak the processing of decolouring in 10-30 minute, after pulling out in the destainer, totally walnut kernel being soaked in water with warm water washing is even milky to the walnut kernel section and does not have and add water mill behind the cured transparent core and make slurries again.
3, by the preparation method of claim 1 or the 2 described natural super molten walnut protein milks that contract, adding water after it is characterized in that soaking grinds 2-3 and carries out sieving and remove granular substance in the slurries all over making the slurries rear slurry, lecithin make hydrolyzate or Sodium Caseinate make behind the aqueous solution with remove granular substance after the walnut kernel slurries mix, sucrose make add behind the powder in the slurries and with slurries join 70-80 ℃ of stirring and dissolving fully the back sieving remove impurity and insoluble matter and add again after the xanthan gum powder mixes, fill up the water yield and grind 2-3 all over making thickness pulpous state liquid with colloid mill.
4, press the preparation method of the described nutural superconcentration walnut protein milk of claim 1, it is characterized in that being dipped to the walnut kernel section at walnut kernel is to pull out after even milky does not have the translucent core of cured matter and rinses the 3-4 80-100 ℃ of hot water doubly that adds walnut kernel weight well with clear water and grind slurrying, the albumin milk slurries vacuum suction of making removed the sterilization that carries out disinfection then of gas in the emulsion in 20-30 minute.
5, press the preparation method of the described nutural superconcentration walnut protein milk of claim 3, it is characterized in that being dipped to the walnut kernel section at walnut kernel is to pull out after even milky does not have the translucent core of cured matter to rinse well with clear water and adds walnut kernel weight 3-4 80-100 ℃ of hot water doubly and grind slurrying, carries out sterilization behind the gas that the albumin milk slurries vacuum suction of making removed in the emulsion in 20-30 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92110953 CN1084368A (en) | 1992-09-25 | 1992-09-25 | The preparation method of nutural superconcentration walnut protein milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92110953 CN1084368A (en) | 1992-09-25 | 1992-09-25 | The preparation method of nutural superconcentration walnut protein milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1084368A true CN1084368A (en) | 1994-03-30 |
Family
ID=4945062
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92110953 Pending CN1084368A (en) | 1992-09-25 | 1992-09-25 | The preparation method of nutural superconcentration walnut protein milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1084368A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060923C (en) * | 1994-05-16 | 2001-01-24 | 姜尚武 | Natural nutritive drink-jianggong liquor |
| CN102429306A (en) * | 2011-12-22 | 2012-05-02 | 河北绿岭果业有限公司 | Walnut milk and production process thereof |
| CN106962493A (en) * | 2017-05-08 | 2017-07-21 | 蚌埠市和平乳业有限责任公司 | A kind of walnut composition preprocessing method in walnut liquid diary product |
-
1992
- 1992-09-25 CN CN 92110953 patent/CN1084368A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060923C (en) * | 1994-05-16 | 2001-01-24 | 姜尚武 | Natural nutritive drink-jianggong liquor |
| CN102429306A (en) * | 2011-12-22 | 2012-05-02 | 河北绿岭果业有限公司 | Walnut milk and production process thereof |
| CN106962493A (en) * | 2017-05-08 | 2017-07-21 | 蚌埠市和平乳业有限责任公司 | A kind of walnut composition preprocessing method in walnut liquid diary product |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |