CN103564058A - Flavor improved apricot kernel juice and preparation method thereof - Google Patents
Flavor improved apricot kernel juice and preparation method thereof Download PDFInfo
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- CN103564058A CN103564058A CN201310577240.3A CN201310577240A CN103564058A CN 103564058 A CN103564058 A CN 103564058A CN 201310577240 A CN201310577240 A CN 201310577240A CN 103564058 A CN103564058 A CN 103564058A
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Abstract
The invention discloses flavor improved apricot kernel juice and a preparation method thereof. The flavor improved apricot kernel juice comprises the following components: 100 parts of apricot kernel slurry, 2-3 parts of cane sugar, 1.6-1.7 parts of trehalose, 0.5-1.0 part of cyclodextrin, 0.2-0.4 part of salt, 0.2-0.3 part of stabilizing agent and 0.002-0.003 part of nanometer ZnO bacteriostatic agent; the preparation method is as follows: the cane sugar, the trehalose, the cyclodextrin, the salt and the stabilizing agent are added in the apricot kernel slurry for evenly mixing, are secondarily homogenized after being boiled, are canned, and are degassed for being added with the nanometer ZnO bacteriostatic agent to seal and disinfect. The cost of the apricot kernel juice is reduced; the product has fine and smooth taste, good hierarchy and gentle flavor; the bitter taste of pure apricot kernels is preferably modified, and the sweet taste is reduced, so that the taste is more novel; rich nutrition is achieved, so that the compound flavor apricot kernel juice has better health caring effect.
Description
[technical field]
The present invention relates to a kind of flavor improvement almond milk and preparation method thereof, belong to technical field of beverage processing.
[background technology]
Almond milk is to take wild almond as raw material, is equipped with the vegetable protein beverage that sucrose, mineral water etc. are made, and has and quenches the thirst, moistening lung, adjusting blood fat, prevents artery sclerosis, regulates the effects such as non-specific immune function.Almond milk contains the mineral matters such as rich in protein, 18 seed amino acids, leukotrienes, multivitamin and potassium, calcium, zinc, iron, selenium, iodine.Almond milk also contains abundant flavonoids and Polyphenols composition simultaneously, not only can reduce the content of cholesterol in human body, can also significantly reduce the initiation potential of heart disease and a lot of chronic diseases.
Current almond milk taste is on the market more single, and cost is higher; In order to hide bad flavor, added too much sugar (8-12%), cause sugar content too high, should not drink in a large number, particularly diabetic; And the organoleptic quality of almond milk declines rapidly after high-intensity hot high pressure sterilization, mouthfeel is satiny not, and local flavor is bad.These seriously reduce the market competitiveness of this beverage, and especially people more and more focus on today of Dietotherapy health.
In order to improve local flavor and the quality of almond milk, Zhao Zhen first-class (2012, food science and technology) from the angle of debitterize, studied raising almond milk product protein content and improved product special flavour technique, in the neutral solution of 50 ℃ that discovery is 7 at pH, soak 48h, amygdalate de-bittering effect is best, can remove semen armeniacae amarae bitter taste completely, apply that the almond milk product color that this processing technology obtains is pure white, delicate mouthfeel is fragrant and sweet, protein content is higher than traditional processing technology product, and local flavor makes moderate progress.Wang Zhen equality (1996, food science and technology) has been developed a matrimony vine almond milk, show that best formula is 1.5% matrimony vine, 8% white granulated sugar, 0.2% citric acid and 0.3% compound stabilizer, but this product remains high sugar product.
Aspect patent, the patent that Shen Lian English discloses apricot kernel juice vegetable protein beverage in 2010 (CN101756303), in this invention, the sucrose of middle application 4-7%, not adding of functional components, remains typical traditional properties almond milk.The preparation method that Chen Zhi brightness discloses a kind of fructus cannabis apricot kernel juice beverage in 2011 (CN102246992), Wang Shuo etc. disclose a preparation method (CN1935038A) who cultivates peanut almond milk for 2007, but these patents are not gone research and improvement from flavoring technology and the angle of improving sterilization mode.
[summary of the invention]
The object of the invention is to overcome deficiency of the prior art, provide a kind of have low cost, nutritious, functional strong, low in calories, local flavor is good, the flavor improvement almond milk of the dense cunning of mouthfeel.
Another object of the present invention is to provide a kind of preparation method of above-mentioned flavor improvement almond milk.
The present invention for achieving the above object, by the following technical solutions:
An almond milk, is characterized in that comprising following parts by weight of component:
Stabilizing agent in the present invention is polyglyceryl fatty acid ester.
The preparation method of flavor improvement almond milk, it is characterized in that comprising the following steps:
A, in almond slurry, add sucrose, trehalose, cyclodextrin, salt and stabilizing agent, stir and evenly mix;
B, while being cooled to 78～82 ℃ after the slurry mixing is boiled, carrying out respectively double-stage homogenization and reflux three times, wherein one-level homogenization pressure is 43～48Mpa, and double-stage homogenization pressure is 15～20Mpa;
C, by the good slurry tinning while hot of homogeneous, degassed rear interpolation nano-ZnO bacteriostatic agent after sealing, carries out sterilization processing in high-pressure sterilizing pot, the bactericidal formula of employing is 10 ˊ/100 ℃, ˊ-5, ˊ-15;
D, the slurry back-pressure after sterilization is cooled to 37 ℃.
Almond slurry in the present invention is preferably the magma that 100% dessert almond is made, its preparation method is: select the good dessert almond of outward appearance and in warm water, soak 5～6 hours, peeling, after the almond of peeling is rinsed well, according to the weight solid-liquid ratio of 1:10, adding water mixes, then be placed in fiberizer and grind 10～15 minutes, cross leaching filtrate.
In almond slurry in the present invention magma that more preferably 100% dessert almond is made, add the mixed slurry of the Flos Rosae Rugosas pollen of 0.5wt% ultramicro grinding, its preparation method is: select the good dessert almond of outward appearance and in warm water, soak 5～6 hours, peeling, after the almond of peeling is rinsed well, according to the weight solid-liquid ratio of 1:10, adding water mixes, add again the rose powder after the ultramicro grinding of mixed slurry 0.5wt%, be then placed in fiberizer and grind 10～15 minutes, cross leaching filtrate.
Almond slurry in the present invention is preferably the slurry of making after dessert almond, peanut, walnut and corn mix by the weight ratio of 6:2:1:1, its preparation method is: select the good dessert almond of outward appearance and walnut kernel and in warm water, soak 5～6 hours, peeling, almond, the walnut kernel of peeling are mixed with peanut, corn, after rinsing well, according to the weight solid-liquid ratio of 1:10, add water and mix, be then placed in fiberizer and grind 10～15 minutes, cross leaching filtrate.
Almond slurry in the present invention is dessert almond more preferably, peanut, walnut and corn add the mixed slurry of the Flos Rosae Rugosas pollen of 0.5wt% ultramicro grinding again after mixing by the weight ratio of 6:2:1:1, its preparation method is: select the good dessert almond of outward appearance and walnut kernel and in warm water, soak 5～6 hours, peeling, by the almond of peeling, walnut kernel and peanut, corn mixes, after rinsing well, according to the weight solid-liquid ratio of 1:10, adding water mixes, add again the rose powder after the ultramicro grinding of mixed slurry 0.5wt%, then being placed in fiberizer grinds 10～15 minutes, cross leaching filtrate.
The water temperature of the present invention's emerge in worm water raw material peeling when preparing almond slurry is preferably 42～48 ℃.
The present invention when preparing almond slurry fiberizer hole sizer be 0.2mm hole sizer, residue is no more than 10%.
The particle diameter of the Flos Rosae Rugosas pollen of the ultramicro grinding of adding in the present invention is 300～600 orders.
The present invention utilizes the principle of compound seasoning, grasps compound Seasoning Ingredients characteristic separately, carries out rationally and effectively compositely according to these characteristics, and then is applied in seasoning.Salt, as a kind of the most common flavoring, plays an important role in seasoning, and has certain bactericidal effect concurrently; Sweetener mainly plays the effect that sweet taste mouthfeel is provided when seasoning, also has the function that reduces saline taste, improves delicate flavour, can make mouthfeel become soft, round and smooth.Trehalose is micro-sweet, and mouthfeel is good, can be combined with other most of sweeteners, makes its sweet taste more perfect, can improve product special flavour comprehensively.And compare with other sugar, the blood glucose response of trehalose is more steady, and this exclusive characteristic, in conjunction with its low cariogenicity and non-effect of rushing down lower property, makes the trehalose utmost point be applicable to the beverage of manufacturing by formula, energy can be provided, lessen fatigue and pressure; Rose contains abundant vitamin A, C, B, E, K, and tannic acid, and can improve endocrine and lose silk fabric, regulating the qi flowing in the channels blood, skin maintenance, closes also helpful to eliminating fatigue and the wound stasis of blood.
The pH value that the present invention improves almond milk is 6.7 left and right, belongs to low acidic products.Conventional preservative benzoic acid and its esters, sorbic acid and its esters, to its antisepsis poor effect, in order to extend the shelf life, must adopt high pressure sterilization.Conventional bactericidal formula is 10 ˊ/121 ℃, ˊ-10, ˊ-20.But after the sterilization of this intensity, the organoleptic quality of almond milk declines rapidly,, there is precipitation in protein denaturation when serious.Nano-ZnO is the New-type wide-spectrum bacteriostatic agent occurring after Nano Silver, all very extensive in the world and domestic research in recent years.Nano-ZnO safety non-toxic, reliable and stable, bacteriostatic activity is strong, can effectively suppress the growth of the food pathogens such as staphylococcus aureus, bacillus subtilis, salmonella, Escherichia coli.
The calgon that the present invention contains 0.015wt% in nano-ZnO bacteriostatic agent, as disperseing protective agent, can keep the dispersiveness of nano particle.
The present invention has following beneficial effect:
The present invention, by the application of cereal Normal juice and compound flavoring technology, has reduced the cost of almond milk, has improved local flavor and the nutrition of almond milk, significant to the function intensified and quality-improving of almond milk product.Tradition almond milk taste is more single, and the cereal Normal juice mixing by certain weight ratio with dessert almond, peanut, walnut and corn not only reduced the cost of almond milk, and products taste level is good, nutritious.The interpolation of rose powder has further strengthened the functional of almond milk, has significantly reduced the semen armeniacae amarae taste of finished product, makes the color and luster of product softer, and local flavor is simple more and elegant; There is certain functional trehalose and be combined with sucrose, make its sweet taste more perfect, reduced the heat of product, improved product special flavour and quality comprehensively; Compound in almond milk of salt and sweetener, has not only reduced the sweet taste of almond milk, and taste coordinates more, and good palatability, has more attraction; The effect of embedding bad flavor has been played in the interpolation of beta-schardinger dextrin-well.
When homogenization pressure is 40Mpa, the particle of almond milk product is larger, coarse mouthfeel.And in the present invention, the particle of almond milk product after double-stage homogenization refluxes for three times is less, delicate mouthfeel; Nano-ZnO bacteriostatic agent is combined use with thermally-sterilized, makes almond milk under lower thermal sterilization intensity (10 ˊ/100 ℃, ˊ-5, ˊ-15), has reached the object of business sterilizing, better guarantees the organoleptic quality of almond milk.
[specific embodiment]
Below in conjunction with specific embodiment, the present invention is done further but is introduced:
Embodiment 1:
Prepare almond slurry: select the good dessert almond of outward appearance and soak 5～6 hours in 42～48 ℃ of warm water, peeling, after the almond of peeling is rinsed well, adds water according to the weight solid-liquid ratio of 1:10 and mixes, then be placed in fiberizer and grind 10～15 minutes, cross leaching filtrate;
Take 100 parts, the almond slurry of preparation, add 2 portions of sucrose, 1.6 portions of trehaloses, 0.5 part of cyclodextrin, 0.2 portion of salt and 0.2 part of stabilizing agent, stir and evenly mix, while being cooled to 78 ℃ after the slurry mixing is boiled, carrying out respectively double-stage homogenization refluxes three times, wherein one-level homogenization pressure is 43Mpa, double-stage homogenization pressure is 15Mpa, by the good slurry tinning while hot of homogeneous, after degassed, press 0.02g/kg almond milk and add nano-ZnO bacteriostatic agent, after sealing, in high-pressure sterilizing pot, carry out sterilization processing, the bactericidal formula adopting is 10 ˊ/100 ℃, ˊ-5, ˊ-15, last back-pressure is cooled to 37 ℃.
The quality index of embodiment 1 is:
Embodiment 2:
Prepare almond slurry: select the good dessert almond of outward appearance and soak 5～6 hours in 42～48 ℃ of warm water, peeling, after the almond of peeling is rinsed well, according to the weight solid-liquid ratio of 1:10, adding water mixes, add again the rose powder after the ultramicro grinding of mixed slurry 0.5wt%, then be placed in fiberizer and grind 10～15 minutes, cross leaching filtrate;
Take 100 parts, the almond slurry of preparation, add 3 portions of sucrose, 1.7 portions of trehaloses, 1.0 parts of cyclodextrin, 0.4 portion of salt and 0.3 part of stabilizing agent, stir and evenly mix, while being cooled to 82 ℃ after the slurry mixing is boiled, carrying out respectively double-stage homogenization refluxes three times, wherein one-level homogenization pressure is 48Mpa, double-stage homogenization pressure is 20Mpa, by the good slurry tinning while hot of homogeneous, after degassed, press 0.03g/kg almond milk and add nano-ZnO bacteriostatic agent, after sealing, in high-pressure sterilizing pot, carry out sterilization processing, the bactericidal formula adopting is 10 ˊ/100 ℃, ˊ-5, ˊ-15, last back-pressure is cooled to 37 ℃.
The quality index of embodiment 2 is:
Embodiment 3:
Prepare almond slurry: select the good dessert almond of outward appearance and walnut kernel and soak 5～6 hours in 42～48 ℃ of warm water, peeling, the almond of peeling, walnut kernel are mixed according to 6:1:2:1 with peanut, corn, after rinsing well, according to the weight solid-liquid ratio of 1:10, adding water mixes, then be placed in fiberizer and grind 10～15 minutes, cross leaching filtrate;
Take 100 parts, the almond slurry of preparation, add 3 portions of sucrose, 1.7 portions of trehaloses, 0.8 part of cyclodextrin, 0.3 portion of salt and 0.3 part of stabilizing agent, stir and evenly mix, while being cooled to 78～82 ℃ after the slurry mixing is boiled, carrying out respectively double-stage homogenization refluxes three times, wherein one-level homogenization pressure is 43～48Mpa, double-stage homogenization pressure is 15～20Mpa, by the good slurry tinning while hot of homogeneous, after degassed, by 0.02～0.03g/kg almond milk, add nano-ZnO bacteriostatic agent, after sealing, in high-pressure sterilizing pot, carry out sterilization processing, the bactericidal formula adopting is 10 ˊ/100 ℃, ˊ-5, ˊ-15, last back-pressure is cooled to 37 ℃.
The quality index of embodiment 3 is:
Embodiment 4:
Prepare almond slurry: select the good dessert almond of outward appearance and walnut kernel and soak 5～6 hours in 42～48 ℃ of warm water, peeling, the almond of peeling, walnut kernel are mixed according to 6:1:2:1 with peanut, corn, after rinsing well, according to the weight solid-liquid ratio of 1:10, adding water mixes, add again the rose powder after the ultramicro grinding of mixed slurry 0.5wt%, be then placed in fiberizer and grind 10～15 minutes, cross leaching filtrate;
Take 100 parts, the almond slurry of preparation, add 2 portions of sucrose, 1.6 portions of trehaloses, 0.6 part of cyclodextrin, 0.2 portion of salt and 0.2 part of stabilizing agent, stir and evenly mix, while being cooled to 78～82 ℃ after the slurry mixing is boiled, carrying out respectively double-stage homogenization refluxes three times, wherein one-level homogenization pressure is 43～48Mpa, double-stage homogenization pressure is 15～20Mpa, by the good slurry tinning while hot of homogeneous, after degassed, by 0.02～0.03g/kg almond milk, add nano-ZnO bacteriostatic agent, after sealing, in high-pressure sterilizing pot, carry out sterilization processing, the bactericidal formula adopting is 10 ˊ/100 ℃, ˊ-5, ˊ-15, last back-pressure is cooled to 37 ℃.
The quality index of embodiment 4 is:
The almond milk that embodiment of the present invention 1-4 is prepared, delicate mouthfeel, level is good, and local flavor is soft simple and elegant, has improved well the bitter taste of pure almond, has reduced sweet taste, and taste is more novel, and mouthfeel more perfuming is sliding, attractive.
Claims (10)
1. a flavor improvement almond milk, is characterized in that comprising following parts by weight of component:
2. a kind of flavor improvement almond milk according to claim 1, is characterized in that described stabilizing agent is polyglyceryl fatty acid ester, the calgon that contains 0.015wt% in described nano-ZnO bacteriostatic agent.
3. a preparation method for flavor improvement almond milk claimed in claim 2, is characterized in that comprising the following steps:
A, in almond slurry, add sucrose, trehalose, cyclodextrin, salt and stabilizing agent, stir and evenly mix;
B, while being cooled to 78～82 ℃ after the slurry mixing is boiled, carrying out respectively double-stage homogenization and reflux three times, wherein one-level homogenization pressure is 43～48Mpa, and double-stage homogenization pressure is 15～20Mpa;
C, by the good slurry tinning while hot of homogeneous, degassed rear interpolation nano-ZnO bacteriostatic agent after sealing, carries out sterilization processing in high-pressure sterilizing pot, the bactericidal formula of employing is 10 ˊ/100 ℃, ˊ-5, ˊ-15;
D, the slurry back-pressure after sterilization is cooled to 37 ℃.
4. the preparation method of a kind of flavor improvement almond milk according to claim 3, it is characterized in that described almond slurry is the magma that 100% dessert almond is made, its preparation method is: select the good dessert almond of outward appearance and in warm water, soak 5～6 hours, peeling, after the almond of peeling is rinsed well, according to the weight solid-liquid ratio of 1:10, add water and mix, be then placed in fiberizer and grind 10～15 minutes, cross leaching filtrate.
5. the preparation method of a kind of flavor improvement almond milk according to claim 3, it is characterized in that described almond slurry is in the magma made of 100% dessert almond, to add the mixed slurry of the Flos Rosae Rugosas pollen of 0.5wt% ultramicro grinding, its preparation method is: select the good dessert almond of outward appearance and in warm water, soak 5～6 hours, peeling, after the almond of peeling is rinsed well, according to the weight solid-liquid ratio of 1:10, adding water mixes, add again the rose powder after the ultramicro grinding of mixed slurry 0.5wt%, then be placed in fiberizer and grind 10～15 minutes, cross leaching filtrate.
6. the preparation method of a kind of flavor improvement almond milk according to claim 3, it is characterized in that described almond slurry is the slurry of making after dessert almond, peanut, walnut and corn mix by the weight ratio of 6:2:1:1, its preparation method is: select the good dessert almond of outward appearance and walnut kernel and in warm water, soak 5～6 hours, peeling, almond, the walnut kernel of peeling are mixed with peanut, corn, after rinsing well, according to the weight solid-liquid ratio of 1:10, adding water mixes, then be placed in fiberizer and grind 10～15 minutes, cross leaching filtrate.
7. the preparation method of a kind of flavor improvement almond milk according to claim 3, it is characterized in that described almond slurry is dessert almond, peanut, walnut and corn add the mixed slurry of the Flos Rosae Rugosas pollen of 0.5wt% ultramicro grinding again after mixing by the weight ratio of 6:2:1:1, its preparation method is: select the good dessert almond of outward appearance and walnut kernel and in warm water, soak 5～6 hours, peeling, by the almond of peeling, walnut kernel and peanut, corn mixes, after rinsing well, according to the weight solid-liquid ratio of 1:10, adding water mixes, add again the rose powder after the ultramicro grinding of mixed slurry 0.5wt%, then being placed in fiberizer grinds 10～15 minutes, cross leaching filtrate.
8. according to the preparation method of a kind of flavor improvement almond milk described in any one in claim 4-7, it is characterized in that the water temperature of described emerge in worm water peeling is 42～48 ℃.
9. according to the preparation method of a kind of flavor improvement almond milk described in any one in claim 4-7, it is characterized in that the hole sizer of described fiberizer is 0.2mm hole sizer, residue is no more than 10%.
10. according to the preparation method of a kind of flavor improvement almond milk described in claim 5 or 7, it is characterized in that the particle diameter of the Flos Rosae Rugosas pollen of described ultramicro grinding is 300～600 orders.
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Cited By (3)
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|---|---|---|---|---|
| CN105028663A (en) * | 2015-07-06 | 2015-11-11 | 杨世东 | Chinese yam and apricot kernel juice and preparation method thereof |
| CN106387573A (en) * | 2016-08-31 | 2017-02-15 | 内蒙古高原杏仁露有限公司 | Processing method of fresh extracted apricot kernel juice |
| CN109007047A (en) * | 2018-06-22 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | A kind of almond milk and preparation method thereof |
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| CN109007047A (en) * | 2018-06-22 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | A kind of almond milk and preparation method thereof |
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| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: No. 86, Shagang Road, port town, Zhongshan, Guangdong, Guangdong Patentee after: Guangdong Jiahao Foodstuff Co., Ltd. Address before: 528400 special industrial zone, port town, Guangdong, Zhongshan Patentee before: Guangdong Jiahao Foodstuff Co., Ltd. |