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Method for producing moringa oleifera walnut milk

A production method and technology of walnut milk, which is applied in the field of vegetable protein drink processing, can solve the problems of insufficient stability of walnut milk, damage to human health, and damage to health, and achieve the goal of being easy to popularize and apply, supplementing various nutrients, and enhancing immunity Effect

Active Publication Date: 2015-08-26
云南楚雄东宝生物资源开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Through market analysis, it is found that there are a variety of protein plant beverages on the market. Most of the walnut milks on the market now use flavors to enhance the taste. Drinking beverages containing flavors for a long time is harmful to health; many walnut milks are not stable enough and often precipitate ; and Moringa leaves have a certain green and astringent taste and grassy smell
Therefore overcome the deficiencies in the prior art, solve the chemical materials such as essence, pigment, antiseptic in walnut milk and damage human health, how to improve the natural nutritional value of vegetable protein walnut milk and other problems are urgently needed to be solved at present

Method used

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  • Method for producing moringa oleifera walnut milk
  • Method for producing moringa oleifera walnut milk
  • Method for producing moringa oleifera walnut milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of production method of Moringa walnut milk, comprises the steps:

[0027] Step (1), freeze-dry the fresh leaves of Moringa oleifera, then increase the fragrance to remove the green and astringent taste and grassy smell of the leaves of Moringa oleifera, and bake them in an oven at a temperature of 90°C in 3 times, each time lasting The time is 30s, the interval is 15s, and the obtained Moringa leaves are ultrafinely pulverized to obtain Moringa leaf powder with a particle size of less than 10 μm; the freeze-drying is vacuum freeze-drying at a temperature of -4°C.

[0028] Step (2): Select mature, plump walnut kernels with milky white or yellowish cross-section, no smell, mildew, or moth-eaten walnut kernels, soak in 30°C water for 20 minutes after rinsing, and then peel the skins to obtain peeled walnut kernels Carrying out refining treatment to obtain slurry;

[0029] In step (3), according to the weight fraction, after 6 parts of split woods are air-pulverize...

Embodiment 2

[0033] Step (1), after freeze-drying the fresh Moringa leaves, enhance the aroma to remove the green and grassy smell of Moringa leaves, and bake them in an oven at a temperature of 95°C in 3 times, each time lasting The time is 25s, the interval is 15s, and the obtained Moringa leaves are ultrafinely pulverized to obtain Moringa leaf powder with a particle size of less than 10 μm; the freeze-drying is vacuum freeze-drying at a temperature of -5°C.

[0034] In step (2), select mature, plump walnut kernels with milky white or yellowish cross-section, no smell, mildew, or moth-eaten, rinse and soak in water at 32°C for 20 minutes, and then peel the skins to obtain peeled walnut kernels Carrying out refining treatment to obtain slurry;

[0035] In step (3), according to the weight fraction, 6.5 parts of centipede are air-pulverized to a particle size of less than 10 μm, then added to 720 parts of demineralized water and ultrasonicated for 20 minutes, filtered, and then the Moring...

Embodiment 3

[0039] A kind of production method of Moringa walnut milk, comprises the steps:

[0040] Step (1), freeze-dry the fresh leaves of Moringa oleifera, then increase the fragrance to remove the green and grassy smell of leaves of Moringa oleifera, and bake them in an oven at a temperature of 100°C in 3 times, each time lasting The time is 25s, and the interval is 15s. The obtained Moringa leaves are ultrafinely pulverized to obtain Moringa leaf powder with a particle size of less than 10 μm; the freeze-drying is vacuum freeze-drying at a temperature of -6°C.

[0041] Step (2): Select mature, plump walnut kernels with milky white or yellowish cross-section, no smell, mildew, or moth-eaten walnut kernels, soak in 35°C water for 23 minutes after rinsing, and then peel the skins to obtain peeled walnut kernels Carrying out refining treatment to obtain slurry;

[0042]In step (3), according to the weight fraction, after 7 parts of split woods are air-pulverized to a particle size of l...

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Abstract

The invention relates to a method for producing moringa oleifera walnut milk, and belongs to the technical field of vegetable protein drink processing. According to the method disclosed by the invention, due to research in many years, the moringa oleifera walnut milk is produced by virtue of a series of steps from moringa oleifera, walnut kernels and walnut diaphragma juglandis. The product is fine and smooth in taste, smooth, natural in taste, high in vegetable protein content, enriched in multiple natural nutrients, high in stability and easy to popularize and use and meets the requirements of consumer groups. Meanwhile, the product has the effects of straightening and invigorating brain, enhancing immunity and improving sleep, and after the product is subjected to reasonable proportioning and technological improvement, essence, pigments and preservatives do not need to be added, and hazards of long-term use of chemical additives on the human body are avoided.

Description

technical field [0001] The invention belongs to the technical field of plant protein drink processing, and in particular relates to a production method of Moringa walnut milk. Background technique [0002] Moringa, native to northern India, is a perennial tropical deciduous tree. It is the best source of plant protein, vitamin A, vitamin C, calcium, iron, selenium, potassium and other nutrients found so far. Among them, Moringa leaves The calcium content in 100 grams is 4 times that of milk, the protein is 2 times that of milk, the potassium is 3 times that of bananas, the iron is 3 times that of spinach, vitamin C is 7 times that of citrus, and vitamin A is 4 times that of carrots. It is a natural food containing complete nutrients. Therefore, it can provide consumers with sufficient nutritional needs without damaging the body due to dieting. [0003] Walnut is one of the "four major dried fruits in the world". Its protein content is about 15%, and 90% of its fatty acids ...

Claims

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Application Information

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IPC IPC(8): A23C11/10
Inventor 李万学李东丽李国东
Owner 云南楚雄东宝生物资源开发有限公司
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