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Papaya-flavored nut milk beverage and preparation method thereof

A technology of papaya and nut milk, which is applied in the field of papaya-flavored nut milk drink and its preparation, can solve problems such as poor effect, and achieve the effects of easy absorption by the human body, rich nutrition, and guaranteed stability

Inactive Publication Date: 2020-08-18
SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects and deficiencies of existing nut beverages, which rely on exogenous commercial enzymes to hydrolyze protein and rely on food additives to improve stability, and provide a preparation of papaya-flavored nut milk beverage Method, the beverage relies on various hydrolytic enzymes contained in papaya juice to enzymolyze the nut meal, the content of small molecular peptides is significantly increased, the enzymatic hydrolysis effect is better, and the stability of the nut milk drink is good

Method used

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  • Papaya-flavored nut milk beverage and preparation method thereof
  • Papaya-flavored nut milk beverage and preparation method thereof

Examples

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Effect test

Embodiment 1

[0035] A method for preparing a papaya-flavored nut milk drink, comprising the steps of:

[0036] Take macadamia nut oil remaining by screw pressing, and the residual oil rate of fruit pulp is 5%. After being pulverized by a pulverizer, pass through an 80-mesh sieve to obtain nut pulp, and then add 7 mature fresh papaya juice produced by pressing Mix thoroughly, and then go through a homogenizer to refine and homogenize to obtain a mixed solution. The mass ratio of the nut meal and papaya juice is 1:1.5; the homogeneous mixed solution is spirally stirred in a container, and the mixed solution is heated at an ultrasonic power of 250W. Treat for 8 minutes under the same conditions, and carry out natural enzymolysis at 55°C for 5 hours; use 20KV / cm high-voltage pulse electric field to deenzyme and sterilize the enzymolysis solution for 40μs; add water to the enzymolysis solution and add sugar with a mass fraction of 5%; Under the conditions of 55°C and pressure of 25MPa, two homo...

Embodiment 2

[0038] A method for preparing a papaya-flavored nut milk drink, comprising the steps of:

[0039] Take the macadamia nut oil remaining by screw pressing, the residual oil rate of the fruit pulp is 10%, crush it with a grinder, pass through an 80-mesh sieve to get the nut meal powder, and then add 3 ripe fresh papaya juices obtained by pressing and mix thoroughly , and then homogenized by a homogenizer to obtain a mixed solution, the mass ratio of the nut meal and papaya juice is 1:3; the homogeneous mixed solution is spirally stirred in a container, and the mixed solution is heated under the condition of ultrasonic power 200W Treat at low temperature for 10 minutes, and carry out natural enzymolysis at 50°C for 5 hours; use 25KV / cm high-voltage pulsed electric field to deenzyme and sterilize the enzymolysis solution for 40μs; add water to the enzymolysis solution and add sugar with a mass fraction of 8%; Under the conditions of 55°C and pressure of 25MPa, two homogenization tr...

Embodiment 3

[0041] A method for preparing a papaya-flavored nut milk drink, comprising the steps of:

[0042] Take macadamia nut oil remaining by screw press, the residual oil rate of fruit pulp is 7%, crushed by a pulverizer and sieved through 80 mesh to get nut meal powder, then add 5 ripe fresh papaya juices obtained by pressing and mix thoroughly , and then homogenized by a homogenizer to obtain a mixed solution, the mass ratio of the nut meal and papaya juice is 1:2; the homogeneous mixed solution is spirally stirred in a container, and the mixed solution is heated under the condition of an ultrasonic power of 300W Treat at low temperature for 5 minutes, and carry out natural enzymolysis at 55°C for 4 hours; use 25KV / cm high-voltage pulsed electric field to deenzyme and sterilize the enzymolysis solution for 30μs; add water to the enzymolysis solution, and add sugar with a mass fraction of 8%; Carry out two homogenization treatments at 60°C and a pressure of 25MPa, and perform degass...

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Abstract

The invention discloses a papaya-flavored nut milk beverage and a preparation method thereof. The preparation method comprises the following steps: uniformly mixing nut pulp and papaya juice, carryingout enzymolysis, carrying out enzyme deactivation and sterilization, adding sugar and water, carrying out homogenization treatment, and carrying out degassing treatment to obtain the papaya-flavorednut milk beverage, the papaya juice is rich in papain, cellulase and pectinase; according to the preparation method of the nut milk beverage disclosed by the invention, the papaya extract is added toplay a role in compound enzymolysis, polypeptide is generated through enzymolysis, so that the molecular weight of nut pulp protein is reduced, the digestion and absorption rate of the nut protein isincreased by virtue of the enzymolysis effect without introducing exogenous hydrolase, and the prepared nut milk beverage has rich papaya fragrance, and obtains good sensory quality and nutritional ingredients. Besides, through enzyme deactivation and sterilization, multiple times of homogenization and UHT treatment, substances damaging the stability are removed, so that the stability of the nut milk beverage is ensured.

Description

technical field [0001] The invention relates to the technical field of food engineering, in particular to a papaya-flavored nut milk drink and a preparation method thereof. Background technique [0002] Nuts are rich in nutrients such as protein and vitamins, which have excellent effects on human growth and development, strengthening physical fitness, and preventing diseases. In recent years, the demand for nut beverages has increased, ushering in a new upgrade of nuts from "eating" to "drinking", especially nut milk beverages rich in peptides are becoming more and more popular in the market. [0003] Nut milk beverages generally require the addition of exogenous commercial proteases, so that large molecular proteins can be enzymatically hydrolyzed into small molecular peptides, which are more easily absorbed by the human body. On the one hand, other food additives also need to be added to improve the stability of nut milk beverages to protect the system Evenly, avoid strat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 涂行浩杜丽清张秀梅陈妹邓旭张明帅希祥马飞跃邹明宏曾辉
Owner SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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