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A kind of zero-added walnut milk and preparation method thereof

A walnut milk, zero additive technology, applied in dairy products, milk substitutes, applications, etc., can solve the problems of increased cost, inability to retain walnut flavor, and side effects on the body, and achieve stable emulsification state, flavor retention, and high nutritional content Effect

Active Publication Date: 2021-08-17
河北绿岭康维食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the walnut milk produced on the market needs to add emulsifiers, thickeners, flavors and other additives to ensure the state and taste of walnut milk, and adding additives not only increases the cost, but also cannot retain the original flavor of walnuts, and excessive use will cause cause certain side effects on the body

Method used

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  • A kind of zero-added walnut milk and preparation method thereof
  • A kind of zero-added walnut milk and preparation method thereof

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preparation example Construction

[0036] The invention provides a preparation method of zero-added walnut milk, comprising the following steps:

[0037] The walnut kernels and water are mixed and refined in a mass ratio of 1:(2-10) and homogenized in three stages to obtain the zero-added walnut milk;

[0038] Wherein, the walnut kernels are pretreated by peeling the walnut kernels, rehydrating in 0-5°C water, and then rewarming in 40-50°C water.

[0039] In the preparation method of zero-added walnut milk according to the present invention, the walnut kernels are peeled, used and rehydrated, which can protect the walnut kernels from being oxidized, and the rehydrated walnut kernels can achieve the taste of fresh walnut kernels, and the taste It is smooth, sweet, and non-greasy; in addition, a specific proportion of walnut kernels and water are used for mixing and refining, and a specific three-level homogenization can be used to ensure that the walnut kernel itself can be used without any additives such as emu...

Embodiment 1

[0059] The preparation method of the walnut milk described in the present embodiment, the steps are as follows:

[0060] (1) Select walnut kernels: choose walnut kernels with full grains, no moths, and no mildew;

[0061] (2) Peeling of walnut kernels: Soak walnut kernels in water at 85°C for 10 minutes. After soaking, rinse and peel them with 0.5-0.6MPa high-pressure water; Wash the walnut kernels with pure water to remove the dirt on the surface;

[0062] (3) Rehydration: put the walnut kernels obtained in step (2) into pure water at 0-5°C for rehydration operation, all the walnut kernels are soaked in water, and after soaking for 4 hours, carry out the rehydration operation through pure water at 45-50°C reheating treatment;

[0063] (4) Refining: Mix the walnut kernels and water obtained in step (3) according to the mass ratio of 1:2.5, the water temperature is 80-85°C, and use a colloid mill to refine until the particle size in the slurry is ≥ 80 mesh and the number acco...

Embodiment 2

[0068] The preparation method of the walnut milk described in the present embodiment, the steps are as follows:

[0069] (1) Select walnut kernels: choose walnut kernels with full grains, no moths, and no mildew;

[0070] (2) Peeling of walnut kernels: Soak walnut kernels in water at 85°C for 10 minutes. After soaking, rinse and peel them with 0.5-0.6MPa high-pressure water; Wash the walnut kernels with pure water to remove the dirt on the surface;

[0071] (3) Rehydration: put the walnut kernels obtained in step (2) into pure water at 0-5°C for rehydration operation, all the walnut kernels are soaked in water, and after soaking for 4 hours, carry out the rehydration operation through pure water at 45-50°C reheating treatment;

[0072] (4) Refining: Mix the walnut kernels and water obtained in step (3) according to the mass ratio of 1:2, the water temperature is 80-85°C, and use a colloid mill to refine until the particle size in the slurry is ≥ 80 mesh. %above;

[0073] (...

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Abstract

The invention relates to the technical field of production of walnut products, in particular to a zero-addition walnut milk and a preparation method thereof. The preparation method of the zero-addition walnut milk comprises the following steps: walnut kernels and water are mixed and refined in a mass ratio of 1: (2-10), and homogenized in three stages to obtain the walnut milk; wherein the walnut Pretreatment of the kernels: Peel the walnut kernels, rehydrate them in 0-5°C water, and then warm them up in 40-50°C water. Peeling the walnut kernels and rehydrating them can protect the walnut kernels from oxidation. The rehydrated walnut kernels can achieve the taste of fresh walnut kernels, and at the same time improve the stability of their own fat and protein during the refining process Moreover, choosing a specific proportion of walnut kernels and water for mixing and refining, combined with a specific three-stage homogeneity, can ensure that the fat and protein of the walnut kernel itself are used to stabilize the walnuts without any additives such as emulsifying thickeners. Taste and condition of milk.

Description

technical field [0001] The invention relates to the technical field of walnut product production, in particular to a zero-added walnut milk and a preparation method thereof. Background technique [0002] Walnuts are increasingly favored by food companies because of their nutritional properties that are beneficial to cardiovascular and cerebrovascular health. They have been developed into various foods and health products, such as walnut milk, amber walnut kernels and shelled nut snacks, which are deeply loved by consumers. [0003] The walnut fruit has three layers of skin. The outermost layer is the thick skin that wraps around the surface of the walnut when it is plucked from the fruit tree. The second layer under the thick skin is the hard shell layer. The skin attached to the surface of the folds and grooves of the walnut kernel is the third layer of skin, also known as the walnut kernel coat. The walnut kernel coat has a bitter taste and is light yellow, yellow or brown...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 王兴国徐兴华吉洋洋何爱民李娜赵端阳陈秦玉赵嘉润
Owner 河北绿岭康维食品有限公司
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