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A kind of production method of walnut milk

A production method and technology of walnut milk, applied in the field of food processing, can solve the problems of not enough naturalness and health, the mouth has a greasy feeling, the product is unstable, etc., and achieve the effects of easy control, convenient consumption, and easy operation.

Active Publication Date: 2019-09-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high oil content of walnuts, the oil content is too much, causing the product to be unstable and the fat layer to float
In the current conventional process, artificial flavors and fragrances are used to enhance the flavor of walnut milk, and the flavor is unnatural
In addition, mono- and diglyceride fatty acid esters are often used as emulsifiers, and the mouth will feel greasy after drinking.
In addition, a large number of artificial additives make the shelf life reach 18 months, which is not natural and healthy enough

Method used

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  • A kind of production method of walnut milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: Prepare walnut milk as follows

[0032] (1) Add fresh, plump walnut kernels into 1% lye at a temperature of 70°C, soak for 5 minutes, drain the lye, rinse with a high-pressure water gun, and remove the endocarp.

[0033] (2) Dry the rinsed walnuts at a temperature of 130° C. for 45 minutes. And crush the roasted walnuts.

[0034] (3) Add water to the pulverized walnut kernels to stir and refine. First, add water to the colloidal pulverizer according to the pulverized walnut kernels / water ratio of 1:1. Refining.

[0035] (4) Put the rough refining obtained after stirring in (3) according to the ratio of coarse refining / water 1:1, add water into the colloidal refining, stir and refine at 70°C, and stir and refine for 0.5 hours to obtain walnuts pulp.

[0036] (5) Add sunflower phospholipid (purchased from American East Phosphorus (Dalian) Technology Co., Ltd.) to the walnut pulp obtained after stirring in (4) according to walnut pulp / sunflower phospholip...

Embodiment 2

[0043] Embodiment 2: prepare walnut milk as follows

[0044] (1) adding lye to fresh walnut kernels, washing and removing the inner testa;

[0045] (2) Bake the washed walnuts at a temperature of 135° C. for 40 minutes. The roasted walnuts are crushed;

[0046] (3) adding water to the pulverized walnut kernels according to the mass ratio of raw materials and water of 1:1.5, and performing colloidal grinding; stirring and refining at a temperature of 70° C. and stirring for 0.5 hours to obtain coarse grinding;

[0047] (4) In the rough refining obtained in step (3), add water according to the ratio of the mass ratio of rough refining to water of 1:1.5, and carry out colloidal refining; stirring and refining temperature 40 ° C, stirring time 0.5 hours , to obtain walnut pulp;

[0048] (5) Add sunflower phospholipids to the walnut pulp obtained in step (4) according to the mass ratio of walnut pulp to sunflower phospholipids of 100:0.4, and continue to enter the colloidal grin...

Embodiment 3

[0054] Embodiment 3: prepare walnut milk as follows

[0055] (1) Add fresh, full-grained walnut kernels into 1% lye at 85°C, soak for 5 minutes, drain the lye, rinse with a high-pressure water gun, and remove the endocarp.

[0056] (2) Dry the rinsed walnuts at a temperature of 140° C. for 30 minutes. And crush the roasted walnuts.

[0057] (3) Add water to the crushed walnut kernels and stir and refine. Firstly, add water into the colloid mill for refining according to the raw material / water ratio of 1:2. The stirring and refining temperature is 60°C and the stirring and refining time is 1 hour to obtain coarse refining.

[0058] (4) Put the rough refining obtained after stirring in (3) according to the rough refining / water ratio of 1:2, add water into the colloidal refining, stir and refine at a temperature of 60°C, and stir for 1 hour to obtain walnut pulp .

[0059] (5) Add sunflower phospholipid to the walnut pulp obtained after stirring in (4) according to walnut pulp...

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Abstract

The invention discloses a production method of walnut milk, which belongs to the technical field of food processing. The method of the present invention comprises: the steps of raw material screening, declothing, baking, stirring and refining, batching, homogenization, sterilization and filling and packaging; In order to increase the flavor and add flavor and other problems, the nutritional value and product added value of walnut milk are improved.

Description

technical field [0001] The invention relates to a method for producing walnut milk, which belongs to the technical field of food processing. Background technique [0002] Walnuts have high nutritional value and are rich in fat and protein, among which 90% of the fat is unsaturated fatty acid, which is rich in essential fatty acids such as linoleic acid and linolenic acid. Can promote children's physical growth and nervous system development. Moreover, the trace elements zinc and manganese contained are important components of the pituitary gland. Regular consumption of nutritional supplements that are beneficial to the brain has the effect of strengthening the brain. [0003] Walnut milk is a vegetable protein beverage widely loved by consumers. It has a special rich walnut flavor and is a good source of protein, fat, vitamins, niacin and various trace elements. It has good health effects on arteriosclerosis, hypertension, coronary heart disease and anti-aging. However, d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 刘元法赵润泽蒋将
Owner JIANGNAN UNIV
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