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A kind of production method of Moringa walnut milk

A production method and technology of walnut milk, applied in the field of vegetable protein beverage 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: 2018-04-10
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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Experimental program
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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 production method of Moringa walnut milk, which belongs to the technical field of vegetable protein drink processing. After years of research, the method of the present invention adopts Moringa oleifera, walnut kernels and walnut corewood through a series of steps to produce Moringa walnut milk. The product has a fine and smooth taste, natural taste, high vegetable protein content, and is rich in A variety of natural nutrients have good stability, meet the needs of consumer groups, and are easy to popularize and apply; at the same time, the product has the functions of invigorating the brain, enhancing immunity, and helping sleep, and the product of the present invention has undergone reasonable proportioning and technical improvement Finally, there is no need to add flavors, pigments, and preservatives, which avoids the harm to the human body caused by the long-term use of chemical additives.

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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Patent Type & Authority Patents(China)
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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