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Sugar-free apricot kernel juice and preparation method thereof

A technology of almonds and walnut kernels, which is applied to the field of sugar-free almond dew and its preparation, can solve the problems such as precipitation and oil slick of almond dew, and achieve the effects of inhibiting the rise of blood sugar, having a delicate and sweet taste and improving the lubricating effect.

Inactive Publication Date: 2018-12-07
HUNAN AIDALUN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] This application provides a sugar-free almond milk and its preparation method to solve the technical problems of precipitation and slick oil in the almond milk during storage

Method used

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  • Sugar-free apricot kernel juice and preparation method thereof

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Effect test

preparation example Construction

[0079] From figure 1 It can be seen that a kind of preparation method of sugar-free almond milk provided by the application comprises:

[0080] S01: Pretreat almonds, cashews, walnuts and coicis;

[0081] S02: Simultaneously prepare mogroside and water-soluble dietary fiber from Luo Han Guo by using Luo Han Guo;

[0082] S03: According to the pretreated almonds, cashew nuts, walnut kernels and coix seed mixed coarsely and then passed through a 50-100 mesh screen, the obtained slurry was finely ground and passed through a 150-200 mesh screen to obtain a mixed slurry a;

[0083] S04: Add the stabilizer to the emulsification shear tank, which contains pure water at a temperature of 85-90°C; the stabilizer is sheared and emulsified at a speed of 1440-1800r / min , to obtain a stabilizer feed liquid, no solid matter is produced when the stabilizer feed liquid is centrifuged;

[0084] S05: Add the mixed slurry a into the stabilizer feed liquid, and mix evenly to form a mixed liquid...

Embodiment 1

[0091] The application provides a kind of sugar-free almond milk, the preparation raw material of described sugar-free almond milk comprises according to mass fraction:

[0092] 5 parts of almond, 1 part of walnut, 0.5 part of cashew nut, 1 part of coix seed, 0.005 part of mogroside, 0.01 part of erythritol, 0.01 part of water-soluble dietary fiber of monk fruit, 0.01 part of isomaltulose, 0.001 part of malic acid, 0.01 part of fructooligosaccharide, 0.1 part of inulin, 0.15 part of stabilizer, 0.08 part of pH regulator, 0 part of almond milk essence and 80 parts of purified water.

[0093] The application also provides a preparation method of sugar-free almond milk, comprising:

[0094] S101: Pretreating almonds, cashew nuts, walnut kernels and coix seed respectively;

[0095] Specifically, the pretreatment of described almond comprises:

[0096] Soak the almonds with full particles and no mildew in a caustic soda solution with a concentration of 0.2% and 5 times the weight...

Embodiment 2

[0128] The application provides a kind of sugar-free almond milk, the preparation raw material of described sugar-free almond milk comprises according to mass fraction:

[0129] 20 parts of almonds, 5 parts of walnuts, 3 parts of cashew nuts, 3 parts of coix seed, 0.05 parts of mogroside, 3 parts of erythritol, 1.5 parts of water-soluble dietary fiber of Luo Han Guo, 2 parts of isomaltulose, 0.05 parts of malic acid, 3 parts of fructooligosaccharide, 4 parts of inulin, 0.4 part of stabilizer, 0.2 part of pH regulator, 0.1 part of almond milk essence and 85 parts of purified water.

[0130] The application also provides a preparation method of sugar-free almond milk, comprising:

[0131] S201: Pretreating almonds, cashew nuts, walnut kernels and coix seed respectively;

[0132] Specifically, the pretreatment of described almond comprises:

[0133] Soak the almonds with full grains and no mildew in a caustic soda solution with a concentration of 2% and 10 times the weight of t...

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Abstract

The invention provides sugar-free apricot kernel juice and a preparation method thereof. The sugar-free apricot kernel juice is prepared from the following raw materials: apricot kernels, walnut kernels, cashew kernels, coix seeds, mogroside, erythritol, water-soluble dietary fiber of fructus momordicae, isomaltulose, malic acid, fructo-oligosaccharides, inulin, a stabilizer, a pH adjuster, apricot kernel milk essence, and purified water. According to the sugar-free apricot kernel juice, the mogroside, erythritol and isomaltulose with sufficient sweetness as well as low sugar content and low calorie are utilized in replacement of traditional white granulated sugar or sucrose. Moreover, the mogroside has sweetness which is 300 times of sweetness of the sucrose, and produces no energy; and thus, the mogroside is an ideal sugar substitute for people who are not suitable for eating sugar, including patients with diabetes, people with obesity and the like. The preparation method of the sugar-free apricot kernel juice provided by the invention is relatively high in raw material utilization rate and production efficiency; and moreover, the prepared sugar-free apricot kernel juice is freeof phenomena of precipitate or floating oil production during long-term storage, as well as fine and smooth in emulsion, appropriate in sweetness and relatively long in shelf life.

Description

technical field [0001] The application relates to the technical field of food processing, in particular to a sugar-free almond milk and a preparation method thereof. Background technique [0002] With the improvement of living standards, health care products that regulate human body functions gradually enter people's lives. Generally, health products include health food, health medicine, health cosmetics and health supplies, among which health food includes soup, medicated diet, bee products and almond milk drink. [0003] Almond milk is rich in protein, amino acids, vitamins, potassium, calcium, zinc and other minerals; almond milk is also rich in flavonoids and polyphenols, which can not only reduce the cholesterol content in the human body, but also significantly reduce heart disease and many diseases. risk of chronic disease. [0004] In the preparation process of almond milk, in order to make the almond milk reach the appropriate sweetness, an appropriate amount of su...

Claims

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Application Information

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IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 黄华学刘晓红熊瑶龙伟岸刘永胜石建云赵冠宇贺进军叶桂芳黄伟陈江林
Owner HUNAN AIDALUN TECH CO LTD
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