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Walnut fermented beverage and processing method thereof

A technology of fermented beverages and processing methods, applied in food preparation, food science, applications, etc., can solve the problems of fresh walnuts and peanuts that are not resistant to storage, and achieve the effects of easy implementation, strong anti-oxidation, and fine milk quality

Inactive Publication Date: 2014-04-23
胡本奎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the invention is to solve the problem that fresh walnuts and peanuts are not resistant to storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A fermented walnut beverage and a processing method thereof, the formula is 8% of walnut kernels, 15% of peanut kernels, 20% of skimmed milk powder, 6% of sucrose, and 0.15% of agar. The specific operation steps are:

[0019] A. Raw material processing Walnut kernels and peanut kernels are boiled with 3.5% sodium hydroxide solution for 3 minutes, the seed coats are removed, rinsed with 0.4% hydrochloric acid solution for 10 minutes, rinsed repeatedly with clean water, boiled and matured, and then removed;

[0020] B. Refining, filtering, homogenizing and ripening walnut kernels and peanut kernels are added with 4 times water in a ratio of 1:3 and repeatedly refined for 3 times. The slurry is filtered with a 90-mesh filter and homogenized under a pressure of 22 MPa. The quality temperature is above 70°C;

[0021] C, batching take skimmed milk powder, sucrose, agar according to formula ratio, add water to dissolve and pass through 100 mesh filter screens, measure walnut, ...

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PUM

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Abstract

The invention discloses a walnut fermented beverage and a processing method thereof, belonging to the field of beverage processing. The method is characterized by comprising the following steps: treating raw materials, pulping, filtering, homogenizing, proportioning, sterilizing, inoculating, fermenting and afterripening. The product is prepared from 10% of walnut kernel, 20% of peanut kernel, 18% of skimmed milk powder, 5% of sucrose and 0.1% of agar. The method solves the problem that the walnuts and peanuts can not be easily stored; and the product has the advantages of delicate texture, balanced sourness and sweetness, abundant nutrition and moderate acidity, has the subtle fragrance of the walnuts and peanuts, and is convenient to eat. The product has high oxidation resistance, and can strengthen the body and resist aging. The product has the effects of strengthening the spleen and stomach, benefiting the kidney to remove water, regulating the flow of qi and promoting lactation. The method is simple to operate and easy to implement.

Description

technical field [0001] The invention relates to a method for making a beverage, in particular to a walnut fermented beverage and a processing method thereof. Background technique [0002] Walnuts can be called the "king" of antioxidants. Modern medical research believes that the phospholipids in walnuts have a good health care effect on the cranial nerves. Walnut oil contains unsaturated fatty acids, which have the effect of preventing and curing arteriosclerosis. Contain indispensable trace elements for human body such as zinc, manganese, chromium, etc. in walnut kernel. The content of zinc and manganese in the human body decreases day by day during the aging process, and chromium can promote the utilization of glucose, cholesterol metabolism and the function of protecting cardiovascular. Town of walnut-meat cough, breathe heavily function to be too very obvious while being flat, very much good to chronic trachitis and curative effect, patient of asthma, in winter. It c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/29A23C9/13A23L33/00
CPCA23C9/1315A23V2002/00A23V2400/123A23V2400/249A23V2200/30A23V2200/32A23V2200/302A23V2300/26
Inventor 胡本奎
Owner 胡本奎
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