CN107950668A - A kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf - Google Patents
A kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf Download PDFInfo
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- CN107950668A CN107950668A CN201711210294.0A CN201711210294A CN107950668A CN 107950668 A CN107950668 A CN 107950668A CN 201711210294 A CN201711210294 A CN 201711210294A CN 107950668 A CN107950668 A CN 107950668A
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- lotus leaf
- walnut
- fermented beverage
- processing method
- milk fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
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- Engineering & Computer Science (AREA)
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Abstract
The invention discloses a kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf, the present invention is using walnut kernel and lotus leaf as primary raw material, handled again with gelatin after lotus leaf is obtained leaching liquor compatibility low fat walnut grouts, color stabilizer defibrination by microwave digestion legal system, the polar group of the phenolic hydroxyl group of the tannic acid containing hydrophobic group and gelatin in gained mixed serum（Mainly peptidyl）, the collective effect of multiple spot hydrophobic bond and hydrogen bond occurs, forms gelatin tannic acid complex compound sediment, soluble tannin acid is removed with precipitation；Compared with traditional heating method for disinfection, the present invention is handled using instantaneous high power pulse microwave, and energy consumption is low, takes short, sterilization of high efficiency；High using Walnut Milk fermented beverage nutritive value made from present invention process, cost is low, due to the addition of lotus leaf powder, also acts on diuresis defaecation, logical intestines poison, lipid-loweringing oil removing, clear heat are antipyretic etc., so as to effectively prevent the defects of pure Walnut Milk internal heat is big, and grease is high.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of processing side for the Walnut Milk fermented beverage for adding lotus leaf
Method.
Background technology
Walnut, also known as English walnut, Jiang Tao, attribute is gentle, sweet in flavor, is one of four big dry fruit of the world.Walnut kernel is rich in grease, egg
The multiple nutritional components such as white matter, carbohydrate and vitamin, have high value of exploiting and utilizing.Unrighted acid in walnut kernel
With lecithin can brain-nourishing intelligence-benefiting, zinc, manganese, chromium etc. can supplement loss micro- in human aging process.By walnut kernel
Walnut Milk is processed into, then walnut beverage is made by lactobacillus-fermented, the egg in lactic acid bacteria degraded Walnut Milk can be utilized
White matter, makes the flavor of product more mellow, and can strengthen the enteron aisle healthcare function of Walnut Milk.Added in Walnut Milk a certain amount of
The lactic acid bacteria beneficial to human body, fermented solidification is made fermented type Walnut Milk, not only increases the nutritive value of walnut, Yi Wei
Absorption of human body utilizes, and extends approach for the utilization of walnut, while enriches in the market vegetable protein beverage product
Kind, wide market.
But since the coat processing on walnut kernel surface is not totally containing soluble tannin acid in Walnut Milk process
And having bitter taste and fishy smell, tradition is taken away the puckery taste except the method for raw meat is dipping by lye method and high-temperature cooking process, the former corrosivity is strong, pollution
Environment, the latter's energy consumption is big, and time-consuming, is unfavorable for cost-effective；In addition traditional walnut beverage product is more single, often drink
Got angry with easy.
The content of the invention
It is existing to overcome it is an object of the invention to provide a kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf
The deficiency of technology.
The object of the present invention is achieved like this：
A kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf, it is characterised in that be made by following methods：
（1）Walnut kernel is rinsed with clear water and removes silt and residual shell, citric acid hot solution immersion 20-60min is added, pulls out, it is fast
Speed be placed in -30~-50 DEG C freezing 1-2 it is small when, taking-up be put into air dry oven thaw to walnut kernel pellicle peel off；
（2）Walnut kernel after decortication is placed in vacuum drying chamber and dries moisture to 3-5%, is broken into below 0.2cm apertures, uses
Low fat walnut grouts are made in low-temperature cold pressing method cold press；
（3）New new lotus leaf is cleaned, natural air drying, crushed 80 mesh sieves, be placed in Microwave Extraction device, add water, in 80-85 DEG C of bar
Microwave Extraction 4-6min under part, filters and centrifuges, obtain extraction solution of the lotus leaf；
（4）By step（2）The step of gained low fat walnut grouts add 5-8 times of weight（3）Extraction solution of the lotus leaf and color stabilizer defibrination, first
Filtered with vacuum drum diatomite filter, then toward gelatin is added in filtrate, be placed in water-bath constant temperature oscillator in 15 DEG C of conditions
Lower vibration 20min, obtains mixed serum；
（5）Mixed serum addition whey powder, glucose are stirred and evenly mixed, installation for fermenting is injected, adds the breast of domestication and culture
Sour bacterium strain fermentation；
（6）Product after fermentation is rapidly cooled to room temperature, pulse microwave equipment sterilization treatment 3-5min is passed through, is placed in 4 DEG C
18h is preserved in the refrigerator of left and right, is got product.
The step（1）Middle citric acid hot solution is that mass fraction is 0.2%, and temperature is 85-90 DEG C；The air blast is done
Dry case is in 20-50 DEG C of defrosting of blast temperature.
The step（2）Middle low-temperature cold pressing condition is：Pressure 40-80MPa, 30-50 DEG C of pressing temperature, after the cold press
Walnut grouts oil content be 30-35%.
The step（3）In press and add water with amount that lotus leaf powder mass ratio is 10: 1, at 80-85 DEG C, microwave output power is
Microwave Extraction 4-6min is carried out under conditions of 600-750W, filters and is centrifuged with the speed of 800-900r/min.
The step（4）The additive amount of middle color stabilizer is 0.003-0.01%, wherein the color stabilizer presses 100 parts by weight
Meter is mixed by the raw material of following parts by weight：Magnesium chloride 0.3-0.5, sodium chloride 1.2-1.5, kojic acid 0.8-1, zinc acetate 0.1-
0.2nd, copper acetate 0.01-0.02, surplus are deionized water；The gelatin additive amount is the 0.02-0.04% of filtrate quality.
The step（5）Middle whey powder additive amount is 3-4%, and glucose additive amount is 4-6%, lactic acid bacteria culturers fermentation bar
Part：PH 7, inoculum concentration 0.015g/250mL, incubation time 8h, 42 DEG C of cultivation temperature.
The step（6）During the middle sterilizing with pulse microwave equipment, instantaneous output 400-450kw, it is wide to export pulse
Spend for 2-4 μ s, duty cycle 1: 1000.
The present invention has following beneficial effect：The present invention is using walnut kernel and lotus leaf as primary raw material, first by walnut kernel heat
The method that citric acid solution immersion treatment is melted with low-temperature quick-freezing, heating again is peeled, and overcomes the technical disadvantages of wet alkaline process, effectively
Ground avoids walnut protein denaturation and nutritive loss problem；Using the method for cold pressing degreasing, reduce in walnut kernel
The influence of protein and physiological activator, while ensure that the low fat and health of walnut beverage, walnut beverage giving off a strong fragrance is smooth, mouth
Feel oiliness；Lotus leaf is obtained after leaching liquor compatibility low fat walnut grouts, color stabilizer defibrination again with gelatin by microwave digestion legal system
Manage, the phenolic hydroxyl group of the tannic acid containing hydrophobic group and the polar group of gelatin in gained mixed serum（Mainly peptidyl）, multiple spot occurs
The collective effect of hydrophobic bond and hydrogen bond, forms gelatin-tannic acid complex compound sediment, soluble tannin acid is removed with precipitation；
Compared with traditional heating method for disinfection, the present invention is handled using instantaneous high power pulse microwave, and energy consumption is low, takes short, sterilization
It is efficient；High using Walnut Milk fermented beverage nutritive value made from present invention process, cost is low, due to the addition of lotus leaf powder,
It is antipyretic etc. also with diuresis defaecation, logical intestines poison, lipid-loweringing oil removing, clear heat containing a variety of flavor substances and abundant lotus leaf alkali composition
Effect, so as to effectively prevent the defects of pure Walnut Milk internal heat is big, and grease is high.
Embodiment
A kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf, it is characterised in that be made by following methods：
（1）Walnut kernel is rinsed with clear water and removes silt and residual shell, citric acid hot solution immersion 20-60min is added, pulls out, it is fast
Speed be placed in -30~-50 DEG C freezing 1-2 it is small when, taking-up be put into air dry oven thaw to walnut kernel pellicle peel off；
（2）Walnut kernel after decortication is placed in vacuum drying chamber and dries moisture to 3-5%, is broken into below 0.2cm apertures, uses
Low fat walnut grouts are made in low-temperature cold pressing method cold press；
（3）New new lotus leaf is cleaned, natural air drying, crushed 80 mesh sieves, be placed in Microwave Extraction device, add water, in 80-85 DEG C of bar
Microwave Extraction 4-6min under part, filters and centrifuges, obtain extraction solution of the lotus leaf；
（4）By step（2）The step of gained low fat walnut grouts add 5-8 times of weight（3）Extraction solution of the lotus leaf and color stabilizer defibrination, first
Filtered with vacuum drum diatomite filter, then toward gelatin is added in filtrate, be placed in water-bath constant temperature oscillator in 15 DEG C of conditions
Lower vibration 20min, obtains mixed serum；
（5）Mixed serum addition whey powder, glucose are stirred and evenly mixed, installation for fermenting is injected, adds the breast of domestication and culture
Sour bacterium strain fermentation；
（6）Product after fermentation is rapidly cooled to room temperature, pulse microwave equipment sterilization treatment 3-5min is passed through, is placed in 4 DEG C
18h is preserved in the refrigerator of left and right, is got product.
The step（1）Middle citric acid hot solution is that mass fraction is 0.2%, and temperature is 85-90 DEG C；The air blast is done
Dry case is in 20-50 DEG C of defrosting of blast temperature.
The step（2）Middle low-temperature cold pressing condition is：Pressure 40-80MPa, 30-50 DEG C of pressing temperature, after the cold press
Walnut grouts oil content be 30-35%.
The step（3）In press and add water with amount that lotus leaf powder mass ratio is 10: 1, at 80-85 DEG C, microwave output power is
Microwave Extraction 4-6min is carried out under conditions of 600-750W, filters and is centrifuged with the speed of 800-900r/min.
The step（4）The additive amount of middle color stabilizer is 0.003-0.01%, wherein the color stabilizer presses 100 parts by weight
Meter is mixed by the raw material of following parts by weight：Magnesium chloride 0.3-0.5, sodium chloride 1.2-1.5, kojic acid 0.8-1, zinc acetate 0.1-
0.2nd, copper acetate 0.01-0.02, surplus are deionized water；The gelatin additive amount is the 0.02-0.04% of filtrate quality.
The step（5）Middle whey powder additive amount is 3-4%, and glucose additive amount is 4-6%, lactic acid bacteria culturers fermentation bar
Part：PH 7, inoculum concentration 0.015g/250mL, incubation time 8h, 42 DEG C of cultivation temperature.
The step（6）During the middle sterilizing with pulse microwave equipment, instantaneous output 400-450kw, it is wide to export pulse
Spend for 2-4 μ s, duty cycle 1: 1000.
Claims (7)
1. a kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf, it is characterised in that be made by following methods：
（1）Walnut kernel is rinsed with clear water and removes silt and residual shell, citric acid hot solution immersion 20-60min is added, pulls out, it is fast
Speed be placed in -30~-50 DEG C freezing 1-2 it is small when, taking-up be put into air dry oven thaw to walnut kernel pellicle peel off；
（2）Walnut kernel after decortication is placed in vacuum drying chamber and dries moisture to 3-5%, is broken into below 0.2cm apertures, uses
Low fat walnut grouts are made in low-temperature cold pressing method cold press；
（3）New new lotus leaf is cleaned, natural air drying, crushed 80 mesh sieves, be placed in Microwave Extraction device, add water, in 80-85 DEG C of bar
Microwave Extraction 4-6min under part, filters and centrifuges, obtain extraction solution of the lotus leaf；
（4）By step（2）The step of gained low fat walnut grouts add 5-8 times of weight（3）Extraction solution of the lotus leaf and color stabilizer defibrination, first
Filtered with vacuum drum diatomite filter, then toward gelatin is added in filtrate, be placed in water-bath constant temperature oscillator in 15 DEG C of conditions
Lower vibration 20min, obtains mixed serum；
（5）Mixed serum addition whey powder, glucose are stirred and evenly mixed, installation for fermenting is injected, adds the breast of domestication and culture
Sour bacterium strain fermentation；
（6）Product after fermentation is rapidly cooled to room temperature, pulse microwave equipment sterilization treatment 3-5min is passed through, is placed in 4 DEG C
18h is preserved in the refrigerator of left and right, is got product.
A kind of 2. processing method of Walnut Milk fermented beverage for adding lotus leaf according to claim 1, it is characterised in that institute
State step（1）Middle citric acid hot solution is that mass fraction is 0.2%, and temperature is 85-90 DEG C；The air dry oven is in air blast
20-50 DEG C of defrosting of temperature.
A kind of 3. processing method of Walnut Milk fermented beverage for adding lotus leaf according to claim 1, it is characterised in that institute
State step（2）Middle low-temperature cold pressing condition is：Pressure 40-80MPa, 30-50 DEG C of pressing temperature, the walnut grouts after the cold press
Oil content is 30-35%.
A kind of 4. processing method of Walnut Milk fermented beverage for adding lotus leaf according to claim 1, it is characterised in that institute
State step（3）In press and add water with amount that lotus leaf powder mass ratio is 10: 1, at 80-85 DEG C, microwave output power is 600-750W's
Under the conditions of carry out Microwave Extraction 4-6min, filter and simultaneously centrifuged with the speed of 800-900r/min.
A kind of 5. processing method of Walnut Milk fermented beverage for adding lotus leaf according to claim 1, it is characterised in that institute
State step（4）The additive amount of middle color stabilizer is 0.003-0.01%, wherein the color stabilizer based on 100 parts by weight by following heavy
The raw material of amount part mixes：Magnesium chloride 0.3-0.5, sodium chloride 1.2-1.5, kojic acid 0.8-1, zinc acetate 0.1-0.2, copper acetate
0.01-0.02, surplus are deionized water；The gelatin additive amount is the 0.02-0.04% of filtrate quality.
A kind of 6. processing method of Walnut Milk fermented beverage for adding lotus leaf according to claim 1, it is characterised in that institute
State step（5）Middle whey powder additive amount is 3-4%, and glucose additive amount is 4-6%, lactic acid bacteria culturers fermentation condition：PH 7, inoculation
Measure 0.015g/250mL, incubation time 8h, 42 DEG C of cultivation temperature.
A kind of 7. processing method of Walnut Milk fermented beverage for adding lotus leaf according to claim 1, it is characterised in that institute
State step（6）During the middle sterilizing with pulse microwave equipment, instantaneous output 400-450kw, output pulse width is 2-4 μ s,
Duty cycle 1: 1000.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711210294.0A CN107950668A (en) | 2017-11-28 | 2017-11-28 | A kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711210294.0A CN107950668A (en) | 2017-11-28 | 2017-11-28 | A kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf |
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| CN107950668A true CN107950668A (en) | 2018-04-24 |
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| CN201711210294.0A Pending CN107950668A (en) | 2017-11-28 | 2017-11-28 | A kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf |
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| CN101912139A (en) * | 2010-07-14 | 2010-12-15 | 云南大理洱宝实业有限公司 | Brain-invigorating walnut beverage and production technology thereof |
| US20110293804A1 (en) * | 2006-03-03 | 2011-12-01 | Specialty Protein Producers, Inc. | Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom |
| CN102630999A (en) * | 2012-05-08 | 2012-08-15 | 北京林业大学 | Walnut lactic acid bacteria fermented beverage and preparation method thereof |
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2017
- 2017-11-28 CN CN201711210294.0A patent/CN107950668A/en active Pending
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| US20110293804A1 (en) * | 2006-03-03 | 2011-12-01 | Specialty Protein Producers, Inc. | Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom |
| CN101912139A (en) * | 2010-07-14 | 2010-12-15 | 云南大理洱宝实业有限公司 | Brain-invigorating walnut beverage and production technology thereof |
| CN102630999A (en) * | 2012-05-08 | 2012-08-15 | 北京林业大学 | Walnut lactic acid bacteria fermented beverage and preparation method thereof |
| CN102813034A (en) * | 2012-08-24 | 2012-12-12 | 河南科技大学 | Production process and formula of herbal tea beverage |
| CN103114020A (en) * | 2013-03-08 | 2013-05-22 | 江苏省农业科学院 | Method for preparing blueberry fruit wine |
| CN105454950A (en) * | 2014-09-01 | 2016-04-06 | 天长市地震办公室 | Radix polygoni multiflori-walnut-goji beverage |
| CN104782746A (en) * | 2015-05-06 | 2015-07-22 | 江苏省农业科学院 | Method for producing instant fermented celery soft can with long shelf life |
| CN105767805A (en) * | 2016-03-20 | 2016-07-20 | 郭欢 | Heat-clearing almond juice and preparation method thereof |
| CN107318990A (en) * | 2017-07-26 | 2017-11-07 | 佛山科学技术学院 | A kind of lotus flavone peanut milk drink and preparation method thereof |
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Application publication date: 20180424 |