CN108056175A - A kind of fibert dew beverage and preparation method - Google Patents
A kind of fibert dew beverage and preparation method Download PDFInfo
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- CN108056175A CN108056175A CN201810012987.7A CN201810012987A CN108056175A CN 108056175 A CN108056175 A CN 108056175A CN 201810012987 A CN201810012987 A CN 201810012987A CN 108056175 A CN108056175 A CN 108056175A
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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
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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Abstract
The invention belongs to drink processing technique fields, a kind of fibert dew beverage and preparation method are disclosed, fibert dew beverage component is made of by mass parts 0.5 part~1.5 parts of 30 parts~50 parts of fibert sauce, 1.8 parts~3.5 parts of stabilizer, 25 parts~60 parts of sweetener white granulated sugar, 0.05 part~0.1 part of artificial synthesis edulcorant and pH adjusting agent；Preparation method includes：Hazelnut kernel is through with 80~90 DEG C, 1~2% NaOH solution impregnates rapid decortication in 1 minute after the assay was approved；Hazelnut kernel after decortication is cleaned up, be put into 40~50 DEG C of water impregnate 4~6 it is small when；Solid-to-liquid ratio 1:8th, 50~65 DEG C of temperature, one of defibrination colloid mill be set in 80 mesh, two be 120 mesh, three be 180 mesh etc..The present invention utmostly remains the nutritional ingredient in fibert；Being aoxidized for unrighted acid in process is effectively prevented, a kind of health beverages are provided for people.
Description
Technical field
The invention belongs to drink processing technique field more particularly to a kind of fibert dew beverage and preparation methods.
Background technology
Fibert rich in grease, makes contained liposoluble vitamin be more easy to be absorbed by human body in itself, to weak, empty after being ill
The people of thin, easy starvation has takes a tonic or nourishing food to build up one's health effect well.Its content of vitamin E is up to 36%, and in addition hazelnut oil has human body institute
8 kinds of amino acid its contents needed much exceed the DHA for having good natural " docosapentaenoic acid " in walnut, hazelnut oil, can improve
Memory improves optic nerve, has unique nourishing, nutrition, health-care effect.
Fibert is full of nutrition, is removed in kernel containing protein, fatty, outside carbohydrate, carrotene, and vitamin B1, vitamin B2,
Content of vitamin E is also very abundant；8 kinds of amino acid of needed by human body have all kinds of things its content far more than walnut in fibert, each in fibert
It is also very high to plant microelements of calcium ferrophosphorus content, fibert up to 65% and is largely unrighted acid rich in fat content；It is single
Unsaturated fatty acid content is that the few saturated fatty acid contents of 77.7%-82.8% are 8.9%-9.5% unrighted acids pair
Prevent coronary heart disease, reduce blood pressure, reduce cholesterol, prevent angiocardiopathy from having good effect, have product to enhancing human nutrition
The influence of pole.
Chinese patent CN1615755A closes a kind of fibert drink of row and preparation method thereof raw material selection, takes off inner membrance, impregnates, mill
Slurry, allotment emulsification, homogeneous, degassing, filling sterilization and etc..
In conclusion problem existing in the prior art is：
Oxidizable containing unrighted acid in drink made from the prior art, the nutritional ingredient in fibert fails abundant profit
With, color, fail to embody fibert therefore the characteristics of have；
The unique nourishing, nutrition, health-care efficacy that prior art beverage is not bound with fibert prepare corresponding drink.
The content of the invention
In view of the problems of the existing technology, the present invention provides a kind of fibert dew beverage and preparation methods.The present invention is most
Big degree retains the nutritional ingredient in fibert, prevents that unrighted acid from being aoxidized.
The present invention is achieved in that a kind of fibert dew beverage, and the fibert dew beverage component is by mass parts by fibert sauce
30 parts~50 parts, 1.8 parts~3.5 parts of stabilizer, 25 parts~60 parts of sweetener white granulated sugar, 0.05 part of artificial synthesis edulcorant~
0.1 part and 0.5 part~1.5 parts compositions of pH adjusting agent.
Further, the stabilizer is the composition A or be alginic acid that microcrystalline cellulose, carragheen or xanthans form
The composition B of sodium and diglycerine fatty acid fat composition or for xanthans, the combination of sodium alginate and single glycerine fatty acid fat composition
Object C is the composition D that xanthans, sodium tripolyphosphate, sodium pyrophosphate, sodium alginate and diglycerine fatty acid fat form, and is afterwards
Arbitrary several combination in composition A, composition B, composition C, composition D；The pH adjusting agent is sodium acid carbonate.
Another object of the present invention is to provide a kind of preparation method of fibert dew beverage to include：
Hazelnut kernel is through with 80~90 DEG C, 1~2% NaOH solution impregnates rapid decortication in 1 minute after the assay was approved；
Hazelnut kernel after decortication is cleaned up and (there must not be lye residual), is put into 40~50 DEG C of water and impregnates 4~6
Hour；
Solid-to-liquid ratio 1:8th, 50~65 DEG C of temperature, one of defibrination colloid mill be set in 80 mesh, two be 120 mesh, three be 180
Mesh is crossed the slurries of milled after the spin vibration sieve of 200 mesh and is transported in surely molten tank；
In (85 DEG C or more) injection emulsion tanks of a certain amount of 85 DEG C of softened waters, adding in white granulated sugar, stabilizer and other small
Material shearing 15 minutes~20 minutes；
Solvent material is transported in surely molten tank fixed molten and fibert slurry and is sufficiently mixed uniform stirring 5~10 minutes；
Material in constant volume tank is transported to homogenizer homogeneous by filter；
Homogenizing temperature：75~80 DEG C, pressure：18~20MPa, second homogenate temperature：80~85 DEG C, pressure 38~
40Mpa；
It is first carried out disinfection before bottle placer charging with 85 DEG C or more of hot water, filling 85 DEG C~90 DEG C of temperature carries out filling envelope
Mouthful；
It is sterilized 25 minutes~30 minutes under conditions of 121~123 DEG C of temperature.
Further, the hazelnut kernel decortication time it is short to kernel almost without injury；
Fibert slurry is less than 150 microns during defibrination using colloid mill, slurry grain.
Advantages of the present invention and good effect are：The present invention utmostly remains the nutritional ingredient in fibert；
Effectively prevent being aoxidized for unrighted acid in process；
There is gained hazelnut beverage the flavor of fibert uniqueness and good mouthfeel can meet battalion of the modern consumer to life
Support requirement
Product stability is good；Processing method is simple, and process, which is easy to control, to be suitble to see mould production.The fibert dew beverage of the present invention
It is full of nutrition, provide a kind of health beverages for people.
Description of the drawings
Fig. 1 is hazel nut juice method for preparing beverage flow chart provided in an embodiment of the present invention.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
In order to do not destroy in process the nutritional ingredient in fibert and to greatest extent retain fibert in nutrition into
Point, it is optimized and controls in technological parameter face.
In order to which product unrighted acid is not oxidized and retains contained nutritional ingredient in fibert to greatest extent, the present invention adopts
Raw material is handled with the method for grinding butter.
By immersion after decortication, cell can be softened, loose cell tissue improves colloidal dispersions degree and suspension,
Improve the recovery rate of albumen.
Grain control is starched in pulping process makes beverage mouthfeel finer and smoother below 150 microns, while also carries out a step and carry
High product is in the stability of shelf life.
Homogenization pressure control 35-40MPa be conducive to improve beverage mouthfeel and character, can a homogeneous in 18-
Homogeneous second homogenate pressure is 38-40MPa under 20MPa pressure.
Beverage temperature is controlled in the too low influence product stability of 50-90 DEG C of temperature；Temperature is excessively high to cause unsaturated fat
Sour further oxidation.
If the control of filling temperature can cause to empty bad the filling temperature of 80%-90% is too low, bactericidal effect is influenced.
Sterilization temperature was controlled in 121-123 DEG C of 25-30 minutes time, and short time sterilization, sterilization can be used in sterilization temperature height
Low can be used of temperature is sterilized for a long time.
Below in conjunction with the accompanying drawings and specific embodiment is further described the application principle of the present invention.
The present invention fibert dew beverage, component by mass parts by 30 parts~50 parts of fibert sauce, 1.8 parts~3.5 parts of stabilizer,
0.5 part~1.5 parts 25 parts~60 parts of sweetener white granulated sugar, 0.05 part~0.1 part of artificial synthesis edulcorant and pH adjusting agent compositions.
The stabilizer be microcrystalline cellulose, carragheen or xanthans composition composition A or be sodium alginate and pair sweet
The composition B of fatty acid oil fat composition is xanthans, the composition C or be that sodium alginate and single glycerine fatty acid fat form
The composition D that xanthans, sodium tripolyphosphate, sodium pyrophosphate, sodium alginate and diglycerine fatty acid fat form is afterwards composition A,
Arbitrary several combination in composition B, composition C, composition D；The pH adjusting agent is sodium acid carbonate.
Fig. 1, hazel nut juice method for preparing beverage provided in an embodiment of the present invention include：
Hazelnut kernel is through with 80~90 DEG C, 1~2% NaOH solution impregnates rapid decortication in 1 minute after the assay was approved；
Hazelnut kernel after decortication is cleaned up and (there must not be lye residual), is put into 40~50 DEG C of water and impregnates 4~6
Hour；
Solid-to-liquid ratio 1:8th, 50~65 DEG C of temperature, one of defibrination colloid mill be set in 80 mesh, two be 120 mesh, three be 180
Mesh is crossed the slurries of milled after the spin vibration sieve of 200 mesh and is transported in surely molten tank；
In (85 DEG C or more) injection emulsion tanks of a certain amount of 85 DEG C of softened waters, adding in white granulated sugar, stabilizer and other small
Material shearing 15 minutes~20 minutes；
Solvent material is transported in surely molten tank fixed molten and fibert slurry and is sufficiently mixed uniform stirring 5~10 minutes；
Material in constant volume tank is transported to homogenizer homogeneous by filter；
Homogenizing temperature：75~80 DEG C, pressure：18~20MPa, second homogenate temperature：80~85 DEG C, pressure 38~
40Mpa；
It is first carried out disinfection before bottle placer charging with 85 DEG C or more of hot water, filling 85 DEG C~90 DEG C of temperature carries out filling envelope
Mouthful；
It is sterilized 25 minutes~30 minutes under conditions of 121~123 DEG C of temperature.
With reference to specific embodiment, the invention will be further described.
Embodiment 1
Hazel nut juice method for preparing beverage provided in an embodiment of the present invention, including：
1 selection is full, without worm, without the fibert that goes mouldy, the hazelnut kernel that decladding takes off is at 80~90 DEG C, 1~2% NaOH solution
When immersion 4~6 is small in 40~50 DEG C of water after immersion rapid decortication in 1 minute, controlled with milling treatment of colloid colloid mill slurry temperature degree
120 mesh are transferred at 70 DEG C and obtain fibert slurry；
800kg softened waters are heated to 85 DEG C by 2, are placed in emulsion tank, successively by 30KG fibert sauce, 60KG white granulated sugars,
0.5KG xanthans, 0.4KG sodium alginates, 1.5KG diglycerine fatty acid fat, 0.8KG sodium acid carbonates, 0.05KG Sucraloses add
It is stirred shearing in emulsion tank, 15-20 minutes.
3 mixtures that will have been sheared, it is for use after filter is transported to blend tank to be settled to 1000KG.
4 by the mixture of constant volume tank be transported to homogenizer homogeneous pressure for 18-20MPA homogeneous once, pressure 38-
40MPa carries out 2 homogeneous, obtains hazelnut beverage semi-finished product.
5 are filled to semi-finished product under the conditions of 85 DEG C in three-piece can, and seal.
6 sterilizations；121 DEG C of temperature, 30 minutes time obtain hazelnut beverage after cooling.
Embodiment 2
Hazel nut juice method for preparing beverage provided in an embodiment of the present invention, including：
The fibert that 1 selection is full, goes mouldy without worm, nothing, for the hazelnut kernel that decladding takes off at 80~90 DEG C, 1~2% NaOH is molten
When immersion 4~6 is small in 40~50 DEG C of water after liquid immersion rapid decortication in 1 minute, with milling treatment of colloid colloid mill slurry temperature degree control
System is transferred to 120 mesh at 60 DEG C and obtains fibert slurry
800kg softened waters are heated to 85 DEG C by 2, are placed in emulsion tank, successively by 35KG fibert sauce, 40KG white granulated sugars,
0.5KG xanthans, 0.2KG sodium alginates, 1.2KG diglycerine fatty acid fat, 1.2KG sodium acid carbonates, 0.5kg sodium tripolyphosphates,
0.5 sodium pyrophosphate, 0.09KG Sucraloses, which are added in emulsion tank, is stirred shearing, 15-20 minutes.
3 mixtures that will have been sheared, it is for use after filter is transported to blend tank to be settled to 1000KG.
The mixture of constant volume device tank is transported to homogenizer by 4, homogeneous pressure for 18-20MPA homogeneous once, pressure 38-
40MPa obtains hazelnut beverage semi-finished product into places homogeneous.
5 are filled to semi-finished product under the conditions of 85 DEG C in three-piece can, and seal.
6 sterilizations；123 DEG C of temperature, 30 minutes time obtain hazelnut beverage after cooling.
Embodiment 3
Hazel nut juice method for preparing beverage provided in an embodiment of the present invention, including：
The fibert that 1 selection is full, goes mouldy without worm, nothing, for the hazelnut kernel that decladding takes off at 80~90 DEG C, 1~2% NaOH is molten
When immersion 4~6 is small in 40~50 DEG C of water after liquid immersion rapid decortication in 1 minute, with milling treatment of colloid colloid mill slurry temperature degree control
System is transferred to 120 mesh at 50 DEG C and obtains fibert slurry；
800kg softened waters are heated to 85 DEG C by 2, are placed in emulsion tank, successively by 50KG fibert sauce, 30KG white granulated sugars,
0.3KG xanthans, 0.5KG sodium alginates, 1.0KG diglycerine fatty acid fat, 0.5 sodium tripolyphosphate, 0.6 sodium pyrophosphate 0.4 are micro-
Crystalline cellulose, 1.0KG sodium acid carbonates, 0.07KG Sucraloses, which add, is stirred shearing in emulsion tank, 15-20 minutes.
3 mixtures that will have been sheared, it is for use after filter is transported to blend tank to be settled to 1000KG.
The mixture of constant volume device is transported to homogenizer by 4, homogeneous pressure for 18-20MPA homogeneous once, pressure 38-
40MPa obtains hazelnut beverage semi-finished product into places homogeneous.
5 are filled to semi-finished product under the conditions of 85 DEG C in three-piece can, and seal.
6 sterilizations；125 DEG C of temperature, 25 minutes time obtain hazelnut beverage after cooling.
Embodiment 4
Hazel nut juice method for preparing beverage provided in an embodiment of the present invention, including：
The fibert that 1 selection is full, goes mouldy without worm, nothing, for the hazelnut kernel that decladding takes off at 80~90 DEG C, 1~2% NaOH is molten
When immersion 4~6 is small in 40~50 DEG C of water after liquid immersion rapid decortication in 1 minute, with milling treatment of colloid colloid mill slurry temperature degree control
System is transferred to 80 mesh at 50 DEG C and obtains fibert slurry；
800kg softened waters are heated to 85 DEG C by 2, are placed in emulsion tank, successively by 40KG fibert sauce, 30KG white granulated sugars,
0.5KG xanthans, 0.4KG sodium alginates, 1.5KG diglycerine fatty acid fat, 0.8KG sodium acid carbonates, 0.1KG Sucraloses add breast
Change and shearing is stirred in tank, 15-20 minutes.
3 mixtures that will have been sheared, it is for use after filter is transported to blend tank to be settled to 1000KG.
The mixture of constant volume device is transported to homogenizer by 4, homogeneous pressure for 18-20MPA homogeneous once, pressure 38-
40MPa obtains hazelnut beverage semi-finished product into places homogeneous.
5 are filled to semi-finished product under the conditions of 85 DEG C in tank, and seal.
6 sterilizations；121 DEG C of temperature, 30 minutes time obtain hazelnut beverage after cooling.
Embodiment 5
Hazel nut juice method for preparing beverage provided in an embodiment of the present invention, including：
The fibert that 1 selection is full, goes mouldy without worm, nothing, for the hazelnut kernel that decladding takes off at 80~90 DEG C, 1~2% NaOH is molten
When immersion 4~6 is small in 40~50 DEG C of water after liquid immersion rapid decortication in 1 minute, with milling treatment of colloid colloid mill slurry temperature degree control
System obtains fibert slurry at 50 DEG C to be lowered to 180 mesh；
800kg softened waters are heated to 85 DEG C by 2, are placed in emulsion tank, successively by 35KG fibert sauce, 60KG white granulated sugars,
0.5KG xanthans, 0.2KG sodium alginates, 1.0KG diglycerine fatty acid fat, 0.5 sodium tripolyphosphate, 0.6 sodium pyrophosphate, 1.2KG
Sodium acid carbonate, 0.09KG Sucraloses, which add, is stirred shearing in emulsion tank, 15-20 minutes.
3 mixtures that will have been sheared, it is for use after filter is transported to blend tank to be settled to 1000KG.
The mixture of constant volume device is transported to homogenizer by 4, homogeneous pressure for 18-20MPA homogeneous once, pressure 38-
40MPa obtains hazelnut beverage semi-finished product into 2 homogeneous of places.
5 are filled to semi-finished product under the conditions of 85 DEG C in three-piece can, and seal.
6 sterilizations；121 DEG C of temperature, 30 minutes time obtain hazelnut beverage after cooling.
Embodiment 6
Hazel nut juice method for preparing beverage provided in an embodiment of the present invention, including：
The fibert that 1 selection is full, goes mouldy without worm, nothing, for the hazelnut kernel that decladding takes off at 80~90 DEG C, 1~2% NaOH is molten
When immersion 4~6 is small in 40~50 DEG C of water after liquid immersion rapid decortication in 1 minute, with milling treatment of colloid colloid mill slurry temperature degree control
System is transferred to 180 mesh at 55 DEG C and obtains fibert slurry；
800kg softened waters are heated to 85 DEG C by 2, are placed in emulsion tank, successively by 50KG fibert sauce, 40KG white granulated sugars,
0.3KG xanthans, 0.5KG sodium alginates, 1.2KG diglycerine fatty acid fat, 0.6 sodium tripolyphosphate, 0.5 sodium pyrophosphate, 1.5KG
Sodium acid carbonate, 0.07KG Sucraloses, which add, is stirred shearing in emulsion tank, 15-20 minutes.
3 mixtures that will have been sheared, it is for use after filter is transported to blend tank to be settled to 1000KG.
The mixture of constant volume device is transported to homogenizer by 4, homogeneous pressure for 18-20MPA homogeneous once, pressure 38-
40MPa carries out 2 homogeneous, obtains hazelnut beverage semi-finished product.
5 are filled to semi-finished product under the conditions of 85 DEG C in three-piece can, and seal.
6 sterilizations；121 DEG C of temperature, 30 minutes time obtain hazelnut beverage after cooling
Comparative example
This comparative example and embodiment 6 difference lies in step 1,
Method using the embodiment of Chinese patent cn1615755A is specific as follows；
Hazelnut kernel, without the hazelnut kernel 50kg to go mouldy, is placed on the NAOH that concentration is 1-2% by the 1 selection full of maturity without worm
Rapid decortication in 1 minute is impregnated in solution under the conditions of 90 DEG C
2 impregnate, 40-50 DEG C of water temperature, when immersion 4-6 is small
3 defibrinations；Solid-to-liquid ratio 1；8 or so 60-65 DEG C of water temperatures
The feed liquid of milled is transported to dispensing in emulsion tank by 4
To embodiment 1-6 and embodiment 6 and comparative example test evaluation；Method is；Content of fatty acid is measured by GB/
T5009.6-2003【Fatty measure in food】Protein content determination presses GB5009.5-2010【The survey of Protein in Food
It is fixed】It randomly selects 100 people and forms test crowd, with the mode of blank marking to hazel nut juice appearance taste mouthfeel color and luster associative perception
Feel 5 to score；Full marks are for 10 parts to testing result and trial test result statistic analysis result such as following table
1 content of table is mass percent
Note；Unrighted acid is the percentage for accounting for amount of total fat
As can be seen that embodiment 1-6 gets over high nutrition in the process defibrination temperature that fibert slurry is prepared with fibert from upper table
Component damages are bigger, that is to say, that temperature has a significant impact to the nutritional ingredient of hazel nut juice in process, particularly to not
The oxidation deterioration loss influence of saturated fatty acid is very big, finally results in the reduction of fibert dew beverage nutritive value
Embodiment 6 and comparative example can be seen that different processing technologys is to the guarantor of nutritional ingredient in hazel nut juice to raw material fibert
Stay is also different, colloid mill and common defibrination.
Table 2
Fibert dew beverage comprehensive grading produced by the present invention is superior to the fibert dew beverage in comparative example as seen from the above table
In conclusion an embodiment of the present invention provides a kind of processing method of fibert dew beverage, by control defibrination particle,
The technological parameters such as grinding butter temperature, the temperature of material, the time-temperature that time, homogenization pressure, filling temperature are sterilized, prevent in fibert
Unrighted acid and other ingredient spoilages are lost in, and remain the nutritional ingredient in fibert to the greatest extent, by this method plus
The fibert dew beverage of work, fat content is more than 2.0%, and more than 0.6%, unrighted acid accounts for fatty total protein content
More than the 82% of amount, character stable homogeneous, taste are aromatic, delicate mouthfeel, obtain the accreditation of consumer.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement made within refreshing and principle etc., should all be included in the protection scope of the present invention.
Claims (4)
1. a kind of fibert dew beverage, which is characterized in that the fibert dew beverage component by mass parts by 30 parts~50 parts of fibert sauce,
1.8 parts~3.5 parts of stabilizer, 25 parts~60 parts of sweetener white granulated sugar, 0.05 part~0.1 part of artificial synthesis edulcorant and pH are adjusted
0.5 part~1.5 parts compositions of agent.
2. fibert dew beverage as described in claim 1, which is characterized in that the stabilizer for microcrystalline cellulose, carragheen or
The composition A of xanthans composition be composition B that sodium alginate and diglycerine fatty acid fat form or is xanthans, seaweed
The composition C of sour sodium and single glycerine fatty acid fat composition is xanthans, sodium tripolyphosphate, sodium pyrophosphate, sodium alginate and double
The composition D of glycerine fatty acid fat composition, it is rear for arbitrary several group in composition A, composition B, composition C, composition D
It closes；The pH adjusting agent is sodium acid carbonate.
A kind of 3. preparation method of fibert dew beverage as described in claim 1, which is characterized in that the preparation of the fibert dew beverage
Method includes：
Hazelnut kernel is through with 80~90 DEG C, 1~2% NaOH solution impregnates rapid decortication in 1 minute after the assay was approved；
Hazelnut kernel after decortication is cleaned up, be put into 40~50 DEG C of water impregnate 4~6 it is small when；
Solid-to-liquid ratio 1:8th, 50~65 DEG C of temperature, one of defibrination colloid mill be set in 80 mesh, two be 120 mesh, three be 180 mesh,
The slurries of milled are crossed after the spin vibration sieve of 200 mesh and are transported in surely molten tank；
A certain amount of 85 DEG C of softened waters are injected in emulsion tank, add in white granulated sugar, stabilizer and other small powders shear 15 minutes~
20 minutes；
Solvent material is transported in surely molten tank fixed molten and fibert slurry and is sufficiently mixed uniform stirring 5~10 minutes；
Material in constant volume tank is transported to homogenizer homogeneous by filter；
Homogenizing temperature：75~80 DEG C, pressure：18~20MPa, second homogenate temperature：80~85 DEG C, 38~40Mpa of pressure；
It is first carried out disinfection before bottle placer charging with 85 DEG C or more of hot water, filling 85 DEG C~90 DEG C progress filling and sealings of temperature；
It is sterilized 25 minutes~30 minutes under conditions of 121~123 DEG C of temperature.
4. the preparation method of fibert dew beverage as claimed in claim 3, which is characterized in that fibert slurry, when defibrination use glue
Body is ground, and slurry grain is less than 150 microns.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810012987.7A CN108056175A (en) | 2018-01-06 | 2018-01-06 | A kind of fibert dew beverage and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810012987.7A CN108056175A (en) | 2018-01-06 | 2018-01-06 | A kind of fibert dew beverage and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108056175A true CN108056175A (en) | 2018-05-22 |
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ID=62141408
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| CN201810012987.7A Pending CN108056175A (en) | 2018-01-06 | 2018-01-06 | A kind of fibert dew beverage and preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109769955A (en) * | 2019-03-13 | 2019-05-21 | 山东三羊榛缘生物科技有限公司 | A kind of processing technology of filbert protein drink |
| CN113115826A (en) * | 2019-12-27 | 2021-07-16 | 安徽致养食品有限公司 | Preparation method of multiple nut vegetable protein beverage |
| CN116439286A (en) * | 2022-01-10 | 2023-07-18 | 内蒙古伊利实业集团股份有限公司 | Hazelnut oat dairy product and preparation method thereof |
-
2018
- 2018-01-06 CN CN201810012987.7A patent/CN108056175A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109769955A (en) * | 2019-03-13 | 2019-05-21 | 山东三羊榛缘生物科技有限公司 | A kind of processing technology of filbert protein drink |
| CN113115826A (en) * | 2019-12-27 | 2021-07-16 | 安徽致养食品有限公司 | Preparation method of multiple nut vegetable protein beverage |
| CN116439286A (en) * | 2022-01-10 | 2023-07-18 | 内蒙古伊利实业集团股份有限公司 | Hazelnut oat dairy product and preparation method thereof |
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Application publication date: 20180522 |