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Method for preparing walnut milk

A technology of walnut milk and walnut kernels, which is applied in the field of preparation of walnut milk, can solve the problems of not fully retaining the nutritional value of walnuts, turbid color, bitter taste, etc., and achieve good therapeutic effects, delicate taste, and high nutritional value

Inactive Publication Date: 2008-08-06
侯俊良 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Walnut milk produced by traditional methods has a bitter taste and cannot fully retain the nutritional value of walnuts. The color is cloudy and it is difficult to guarantee the quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Preparation of peeling agent: Inject 100 kilograms of clear water in a stainless steel bucket, add 2 grams of alkali tablets and heat to boil, then add 210 grams of stirred sugar and 80 grams of sucrose fatty acid ester, then add 130 grams of Tween 80, heat Boil, then add 1 kg of dry ester, heat and boil while stirring, and cool down after becoming thick to obtain the peeling agent;

[0015] (2) Preparation of peeling liquid: the peeling agent of step (1) is made into peeling liquid with 95 ℃ of hot water, and every 100 kilograms of hot water adds 1.8 kilograms of peeling agent;

[0016] (3) Put 5 catties of cleaned walnut kernels into the peeling solution and soak for 5 seconds, then take them out, then pour them into the peeling machine for peeling, put the peeled walnut kernels into the soaking pool, and soak them at 75-95°C Soak in hot water for 5-8 hours, change the water 4-5 times;

[0017] (4) Add 5 catties of walnut kernels soaked in step (3) to 100 catties ...

Embodiment 2

[0020] (1) Preparation of peeling agent: Inject 100 kilograms of clear water in a stainless steel bucket, add 5 grams of alkali tablets and heat to boil, then add 120 grams of granulated sugar and 20 grams of sucrose fatty acid ester that have been stirred, then add 260 grams of Tween 80, heat Boil, then add 2.1 kg of dry ester, heat and boil while stirring, and cool after becoming thick to obtain the peeling agent;

[0021] (2) Preparation of peeling liquid: the peeling agent of step (1) is made into peeling liquid with 95 ℃ of hot water, and every 100 kilograms of hot water adds 0.6 kilogram of peeling agent;

[0022] (3) Put 5 catties of cleaned walnut kernels into the peeling solution and soak for 5 seconds, then take them out, then pour them into the peeling machine for peeling, put the peeled walnut kernels into the soaking pool, and soak them at 75-95°C Soak in hot water for 5-8 hours, change the water 4-5 times;

[0023] (4) Add 5 catties of walnut kernels soaked in st...

Embodiment 3

[0026] (1) Preparation of peeling agent: Inject 100 kilograms of clear water in a stainless steel bucket, add 3.5 grams of alkali tablets and heat to boil, then add 165 grams of granulated sugar and 50 grams of sucrose fatty acid ester that have been stirred, then add 195 grams of Tween 80, heat Boil, then add 1.5 kg of dry ester, heat and boil while stirring, and cool down after becoming thick to obtain the peeling agent;

[0027] (2) Preparation of peeling liquid: the peeling agent of step (1) is made into peeling liquid with 95 ℃ of hot water, and every 100 kilograms of hot water adds 1.2 kilograms of peeling agent;

[0028] (3) Put 5 catties of cleaned walnut kernels into the peeling solution and soak for 5 seconds, then take them out, then pour them into the peeling machine for peeling, put the peeled walnut kernels into the soaking pool, and soak them at 75-95°C Soak in hot water for 5-8 hours, change the water 4-5 times;

[0029] (4) Add 5 catties of walnut kernels soak...

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Abstract

The invention discloses a method for preparing walnut milk. The method is that: cleaned walnut kernels are soaked in a peeling liquid, taken out and then poured into a peeling machine to peel the skin; the skin peeled walnut kernels are put into a soaking pool and the soaked walnut kernels are added with water and put into a split-pulping machine to separate the dregs and the pulp; ingredients such as tremella are added into the kernel pulp and fine ground in a colloid mill; the fine ground pulp is pumped to a pulp cooking pot, heated to 95 DEG C and homogenized for three times, thus preparing the kernel milk. The kernel milk prepared by the invention has high nutritious value, soft and gentle aroma, fine and smooth mouth feel; as high nutritive health care products such as tremella are added, good diet treatment effects for people with calcium and iron malabsorption symptom are realized; regular using of the kernel mild also has good effect for strengthening physique and fight disease; the method for preparing the walnut milk entirely preserves the nutritive components of the walnut kernel and tremella and the prepared walnut milk is not delaminated and sedimented.

Description

technical field [0001] The invention relates to a preparation method of health food, in particular to a preparation method of walnut milk. Background technique [0002] With the improvement of people's living standards, the demand for health and nutrition food is increasing. Although the nutritional value of animal protein is high, it is expensive and contains more cholesterol. A large intake of animal protein can easily lead to modern "civilized diseases" such as arteriosclerosis, high blood pressure, and obesity. [0003] Walnut is a nutritious food raw material, does not contain cholesterol, is rich in riboflavin, lecithin, trace elements, vitamins, amino acids and a large amount of unsaturated fatty acids, can prevent premature aging of the body, promote brain cell development, reduce cholesterol synthesis, It is an ideal nutritional and health food to prevent arteriosclerosis. Walnut milk is a high-nutrition, high-health green drink produced with walnuts as the main r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/36A23L1/29A23N5/08A23L25/00A23L33/00
Inventor 侯俊良侯金良
Owner 侯俊良
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