CN102907495A - Processing technique for compound juice protein beverage - Google Patents
Processing technique for compound juice protein beverage Download PDFInfo
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- CN102907495A CN102907495A CN 201110221271 CN201110221271A CN102907495A CN 102907495 A CN102907495 A CN 102907495A CN 201110221271 CN201110221271 CN 201110221271 CN 201110221271 A CN201110221271 A CN 201110221271A CN 102907495 A CN102907495 A CN 102907495A
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Abstract
The invention relates to a processing technique for a compound beverage and particularly relates to a processing technique for a compound juice protein beverage which is fragrant and sweet and tasty, and rich in nutrition. The technique comprises the following steps of: jujube juice preparing, walnut kernel pre-treating, fresh cow milk treating, liquid glucose preparing, mixing, pre-heating, homogenizing, degassing, sterilizing with ultra high temperature, filling and sealing.
Description
Technical field:
The present invention relates to a kind of processing technology of composite beverage, more particularly, relate to the processing technology of composite fruit juice protein beverage.
Background technology:
Walnut has another name called English walnut, is rich in various nutrients.According to one's analysis, contain protein 15.4 grams in per 100 gram walnut kernel, fat 63 grams, carbohydrate 10.7 grams, 108 milligrams of calcium, 9 milligrams of P 32s, 3.2 milligrams of iron and carrotene, VB1, VB2 etc.The traditional Chinese medical science is thought, walnut energy " brain, useful wisdom, benefiting qi and nourishing blood, moistening dryness and resolving phlegm, warm lung ease constipation are led in kidney tonifying ".Its fatty main component is polyunsaturated fat (linoleic acid, leukotrienes), has the function of reducing blood lipid, reduction cholesterol, and the formation that prevents artery sclerosis, coronary heart disease and thrombus is had certain effect.In addition, the precursor material of linoleic acid, leukotrienes or human body prostaglandin has the balance the body blood pressure, enhances metabolism the effects such as delaying cell aging and sexual disorder.
Date is a kind of fruit of dietotherapeutic, and sour and sweet palatability, nutritive value are quite high.The dried date of per 500 grams contains protein 14.2 grams, fat 1.7 grams, sugar part 314 grams (contained carbohydrate is mainly glucose, fructose, sucrose and other compound sugar), vitamin C reaches more than 60 grams, nicotinic acid 5.2 grams also contain CAMP250 milligram and sterols bioactivator.Modern animal experiment and clinical testing show, the calm sleeping of date tool, step-down, antiallergy, protection liver, strengthens muscular strength, the effect such as anti-oxidant, antitumor.
Composite beverage take walnut and date as raw material still belongs to blank in the market.
Summary of the invention:
The present invention is exactly for the problems referred to above, and a kind of processing technology of fragrant and sweet good to eat, nutritious composite fruit juice protein beverage is provided.
In order to realize above-mentioned purpose of the present invention, the present invention adopts following technical scheme, and processing step is:
1. the preparation of jujube juice
The date preliminary treatment; Lixiviate adds solid-liquid ratio and is 1: 5～1: 6 demineralized water in jujube slurry, then add 0.02～0.05% pectase and 0～0.04% cellulase, passes into steam the jujube slurry is heated to 40～45 ℃, lixiviate 2～4h; Process at 80 ℃ of lower insulation 10min enzyme that goes out, subsequent filtration obtains the thick juice of date;
2. the preliminary treatment of kernel
Be that 2.0～3.0% NaOH is heated to 90～95 ℃ with concentration, walnut kernel immersed 1～2min pulls out in the solution, with the NaOH on clear water flush away surface, this is in order to remove the bitter taste material on peach kernel surface;
3. fresh cow milk is processed
4. the preparation of liquid glucose
White granulated sugar with 2～4%, 4～6% isomalto-oligosaccharide, 0.1% protein sugar, 0.3～0.4% compound stabilizer, 0.2～0.3% compound emulsifying agent mix and blend, slowly add solid-liquid ratio and be 1: 5～1: 7 demineralized water, add thermal agitation, it is fully dissolved;
5. allotment
6. preheating, homogeneous
Deployed walnut serum is preheated to 60～65 ℃ with plate type heat exchanger, sends into afterwards high pressure homogenizer homogeneous twice, homogenization pressure is 20～25MPa for the first time, is 25～30MPa for the second time;
7. degassed, ultra high temperature sterilization
8. can, sealing.
Beneficial effect of the present invention:
1. the present invention is without layering, deposited phenomenon;
2. delicate mouthfeel of the present invention, fragrant and sweet agreeable to the taste has the natural fragrance of walnut and date and cow's milk;
3. the present invention is nutritious.
The specific embodiment:
Processing step of the present invention is:
1. the preparation of jujube juice
The date preliminary treatment; Lixiviate adds solid-liquid ratio and is 1: 5～1: 6 demineralized water in jujube slurry, then add 0.02～0.05% pectase and 0～0.04% cellulase, passes into steam the jujube slurry is heated to 40～45 ℃, lixiviate 2～4h; Process at 80 ℃ of lower insulation 10min enzyme that goes out, subsequent filtration obtains the thick juice of date;
2. the preliminary treatment of kernel
Be that 2.0～3.0% NaOH is heated to 90～95 ℃ with concentration, walnut kernel immersed 1～2min pulls out in the solution, with the NaOH on clear water flush away surface, this is in order to remove the bitter taste material on peach kernel surface;
3. fresh cow milk is processed
4. the preparation of liquid glucose
White granulated sugar with 2～4%, 4～6% isomalto-oligosaccharide, 0.1% protein sugar, 0.3～0.4% compound stabilizer, 0.2～0.3% compound emulsifying agent mix and blend, slowly add solid-liquid ratio and be 1: 5～1: 7 demineralized water, add thermal agitation, it is fully dissolved;
5. allotment
6. preheating, homogeneous
Deployed walnut serum is preheated to 60～65 ℃ with plate type heat exchanger, sends into afterwards high pressure homogenizer homogeneous twice, homogenization pressure is 20～25MPa for the first time, is 25～30MPa for the second time;
7. degassed, ultra high temperature sterilization
8. can, sealing.
In jujube juice preparation process, the present invention has adopted pectase and the two enzyme factures of cellulase to come extraction of the juice, date pulp significantly increases with the active area of enzyme after the fragmentation of pulling an oar, pectase can make the pectin substance degraded that is present in the flesh cell gap, thereby make the effect of flesh cell and enzyme liquid more abundant, easier stripping; Cellulase can make cell wall degradation, impels the nutritive and health protection components in the flesh cell to discharge, and enzyme and consumption thereof can see Table 1 to the impact of extracting effect.
Lixiviate gets to jujube juice for table 1 pectase and cellulase
As a kind of preferred version, processing step of the present invention is: pectase consumption 0.05%, cellulase consumption 0.04% is at 45 ℃ of lower lixiviate 3h.
Because fat content is higher in the date walnut beverage, so should avoid product fatty sucking-off and the phenomenons such as protein flocculation, precipitation to occur, guarantee that namely the stability of product becomes one of key link of date walnut beverage production.The factor that affects date walnut beverage beverage stability mainly contains the kind of stabilizing agent and kind and the consumption of consumption and emulsifying agent.
As a kind of preferred version, stabilizing agent of the present invention is compound stabilizer, and consumption is 0.3～0.35%, and emulsifying agent is compound emulsifying agent, and consumption is 0.2～0.25%.
Claims (3)
1. the processing technology of composite fruit juice protein beverage is characterized in that, the present invention adopts following technical scheme, and processing step is:
(1) preparation of jujube juice
The date preliminary treatment; Lixiviate adds solid-liquid ratio and is 1: 5～1: 6 demineralized water in jujube slurry, then add 0.02～0.05% pectase and 0～0.04% cellulase, passes into steam the jujube slurry is heated to 40～45 ℃, lixiviate 2～4h; Process at 80 ℃ of lower insulation 10min enzyme that goes out, subsequent filtration obtains the thick juice of date;
(2) preliminary treatment of kernel
Be that 2.0～3.0% NaOH is heated to 90～95 ℃ with concentration, walnut kernel immersed 1～2min pulls out in the solution, with the NaOH on clear water flush away surface, this is in order to remove the bitter taste material on peach kernel surface;
(3) fresh cow milk is processed
(4) preparation of liquid glucose
White granulated sugar with 2～4%, 4～6% isomalto-oligosaccharide, 0.1% protein sugar, 0.3～0.4% compound stabilizer, 0.2～0.3% compound emulsifying agent mix and blend, slowly add solid-liquid ratio and be 1: 5～1: 7 demineralized water, add thermal agitation, it is fully dissolved;
(4) allotment
(6) preheating, homogeneous
Deployed walnut serum is preheated to 60～65 ℃ with plate type heat exchanger, sends into afterwards high pressure homogenizer homogeneous twice, homogenization pressure is 20～25MPa for the first time, is 25～30MPa for the second time;
(7) degassed, ultra high temperature sterilization
(8) can, sealing.
2. the processing technology of composite fruit juice protein beverage according to claim 1 is characterized in that, processing step of the present invention is: pectase consumption 0.05%, cellulase consumption 0.04% is at 45 ℃ of lower lixiviate 3h.
3. the processing technology of composite fruit juice protein beverage according to claim 1 is characterized in that, processing step of the present invention is: stabilizing agent is compound stabilizer, and consumption is 0.3～0.35%, and emulsifying agent is compound emulsifying agent, and consumption is 0.2～0.25%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110221271 CN102907495A (en) | 2011-08-04 | 2011-08-04 | Processing technique for compound juice protein beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110221271 CN102907495A (en) | 2011-08-04 | 2011-08-04 | Processing technique for compound juice protein beverage |
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| CN102907495A true CN102907495A (en) | 2013-02-06 |
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| CN 201110221271 Pending CN102907495A (en) | 2011-08-04 | 2011-08-04 | Processing technique for compound juice protein beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304608A (en) * | 2014-10-16 | 2015-01-28 | 浙江小二黑食品有限公司 | Compound liquid sugar |
| CN106234880A (en) * | 2016-08-24 | 2016-12-21 | 安徽兆晨农业科技发展有限公司 | Chinese date drink production method |
-
2011
- 2011-08-04 CN CN 201110221271 patent/CN102907495A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304608A (en) * | 2014-10-16 | 2015-01-28 | 浙江小二黑食品有限公司 | Compound liquid sugar |
| CN106234880A (en) * | 2016-08-24 | 2016-12-21 | 安徽兆晨农业科技发展有限公司 | Chinese date drink production method |
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Application publication date: 20130206 |