CN108902606A - A kind of nut beverage and preparation method thereof - Google Patents
A kind of nut beverage and preparation method thereof Download PDFInfo
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- CN108902606A CN108902606A CN201810805639.5A CN201810805639A CN108902606A CN 108902606 A CN108902606 A CN 108902606A CN 201810805639 A CN201810805639 A CN 201810805639A CN 108902606 A CN108902606 A CN 108902606A
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- kernel
- nut
- queensland nut
- queensland
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000007575 Macadamia integrifolia Species 0.000 claims abstract description 82
- 235000018330 Macadamia integrifolia Nutrition 0.000 claims abstract description 82
- 235000003800 Macadamia tetraphylla Nutrition 0.000 claims abstract description 82
- 239000000843 powder Substances 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 29
- 229930091371 Fructose Natural products 0.000 claims abstract description 28
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 28
- 239000002893 slag Substances 0.000 claims abstract description 28
- 239000005715 Fructose Substances 0.000 claims abstract description 26
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 26
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229940013618 stevioside Drugs 0.000 claims abstract description 26
- 235000019202 steviosides Nutrition 0.000 claims abstract description 26
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000003801 milling Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000000470 constituent Substances 0.000 claims abstract description 4
- 238000004090 dissolution Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- -1 sorbitol ester Chemical class 0.000 claims description 3
- 229940083466 soybean lecithin Drugs 0.000 claims description 3
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims 2
- 239000005639 Lauric acid Substances 0.000 claims 1
- 125000005456 glyceride group Chemical group 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000014571 nuts Nutrition 0.000 description 32
- 229960002737 fructose Drugs 0.000 description 21
- 239000003921 oil Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 239000004519 grease Substances 0.000 description 10
- 244000269722 Thea sinensis Species 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000003599 food sweetener Nutrition 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 108010022197 lipoprotein cholesterol Proteins 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of nut beverage and preparation method thereof, the constituent of the nut beverage is：Queensland nut kernel powder, stevioside, fructose, emulsifier, He Shui, the Queensland nut kernel powder, stevioside, fructose, emulsifier and water weight ratio be followed successively by 1:0.005~0.5:0.01~1:0.002~0.004:8~15；Wherein, the Queensland nut kernel powder is prepared by following method：A. Queensland nut kernel is dried to water content≤10wt%；B. the Queensland nut kernel of drying is sent into press apparatus, squeezing collects the kernel slag obtained after squeezing to oil quantity≤30wt% is contained；C. the kernel slag that step B is obtained is put into milling apparatus, is ground to fineness at normal temperature and reaches 200 mesh or more, obtain Queensland nut kernel powder.Nut beverage provided by the invention is able to maintain that the flavor of Queensland nut, heat be low, protein is easy to absorption, full of nutrition, delicate mouthfeel, stability are good.
Description
Technical field
The present invention relates to technical field of beverage, and in particular to a kind of nut beverage and preparation method thereof.
Background technique
Queensland nut kernel crisp-fried cunning is tender palatable, there is unique cream fragrance, is that the edible of performance optimal in the world uses fruit,
There is " dry fruit queen ", the laudatory title of " king of world's nut ", flavor and taste are all good more than cashew nut, in addition to making dry fruit, can also make
Make advanced cake, advanced chocolate, table oil, superior cosmetics etc..The kernel of Queensland nut is full of nutrition, oil content
70% or so, protein 9% is also rich in minerals and vitamins containing 8 kinds of amino acid needed by human.Because not rich in list
Saturated fatty acid can effectively reduce serum total cholesterol and low-density in blood plasma so it, which not only has, adjusts blood-fat and blood sugar effect
The content of lipoprotein cholesterol.
But Queensland nut oil content is very high, is directly prepared into beverage, grease therein has been directly entered in beverage, has caused
The mouthfeel of beverage is bad, does not also meet requirement of the modern society for healthy food.
Summary of the invention
Technical problem to be solved by the present invention lies in a kind of existing good taste is provided, sucrose free is low in calories again
Nut beverage and preparation method thereof.
In order to solve the above technical problems, the present invention uses following technical scheme：
On the one hand, the present invention provides a kind of nut beverage, constituent is：Queensland nut kernel powder, stevioside, fruit
Sugar, emulsifier, He Shui, the Queensland nut kernel powder, stevioside, fructose, emulsifier and water weight ratio be followed successively by 1:0.005
~0.5:0.01~1:0.002~0.004:8~15, wherein the Queensland nut kernel powder is prepared by following method：
A. Queensland nut kernel is dried to water content≤10wt%；
B. the Queensland nut kernel of drying is sent into press apparatus, squeezing collects squeezing to oil quantity≤30wt% is contained
The kernel slag obtained afterwards；
C. the kernel slag that step B is obtained is put into milling apparatus, is ground to fineness at normal temperature and reaches 200 mesh or more,
Obtain Queensland nut kernel powder.
Wherein, the weight ratio of the Queensland nut kernel powder, stevioside, fructose, emulsifier and water is followed successively by 1:0.01~
0.4:0.02~0.8:0.0025~0.0035:10~13.
Wherein, the weight ratio of the Queensland nut kernel powder, stevioside, fructose, emulsifier and water is followed successively by 1:0.01~
0.2:0.02~0.4:0.0025~0.003:10~12.
Wherein, the emulsifier is one of sorbitol ester, lauric monoglyceride or soybean lecithin or any group
It closes.
On the other hand, the present invention provides a kind of preparation method of nut beverage, the preparation method of the nut beverage includes：
A. Queensland nut kernel is dried to water content≤10wt%；
B. the Queensland nut kernel of drying is sent into press apparatus, squeezing collects squeezing to oil quantity≤30wt% is contained
The kernel slag obtained afterwards；
C. the kernel slag that step B is obtained is put into milling apparatus, is ground to fineness at normal temperature and reaches 200 mesh or more,
Obtain Queensland nut kernel powder；
D. Queensland nut kernel powder, stevioside, fructose, emulsifier and water are pressed 1:0.005~0.5:0.01~1:0.002
~0.004:8~15 weight ratio is mixed, and dissolution is sufficiently stirred；
E. by the mixed liquor that step D is obtained carries out vacuum filling, sterilization treatment obtains the nut beverage.
Wherein, the step A is specially：Queensland nut kernel is dried to 5~10wt% of water content.
Wherein, the step B is specially：The Queensland nut kernel of drying is sent into press apparatus, squeezing is to containing grease
15wt%~25wt% is measured, the kernel slag obtained after squeezing is collected.
Wherein, the step C is specially：The kernel slag that step B is obtained is put into milling apparatus, is ground at normal temperature
Fineness reaches 300 mesh~400 mesh, obtains Queensland nut kernel powder.
Compared with prior art, beneficial effects of the present invention are：The present invention is de- to Queensland nut kernel before beverage processing
Except amount of grease, made using the kernel powder for containing a small amount of grease as the raw material of nut beverage, and using stevioside and fructose
For sweetener, so that nut beverage is able to maintain, the flavor of Queensland nut, heat are low, protein is easy to absorb, full of nutrition, mouthfeel
Exquisiteness, stability are good.
Specific embodiment
In order to more fully understand technology contents of the invention, below in conjunction with specific embodiment to technical side of the invention
Case is described further and illustrates.
A kind of nut beverage provided in an embodiment of the present invention, constituent are：Queensland nut kernel powder, stevioside, fruit
Sugar, emulsifier, He Shui, the Queensland nut kernel powder, stevioside, fructose, emulsifier and water weight ratio be followed successively by 1:0.005
~0.5:0.01~1:0.002~0.004:8~15, wherein the Queensland nut kernel powder is prepared by following method：A.
Queensland nut kernel is dried to water content≤10wt%；B. the Queensland nut kernel of drying is sent into press apparatus, squeezing
To oil quantity≤30wt% is contained, the kernel slag obtained after squeezing is collected；C. the kernel slag that step B is obtained is put into milling apparatus
In, it is ground to fineness at normal temperature and reaches 200 mesh or more, obtains Queensland nut kernel powder.
The present invention removes amount of grease to Queensland nut kernel before beverage processing, utilizes the kernel powder for containing a small amount of grease
As the raw material of nut beverage, so that nut beverage is able to maintain, the flavor of Queensland nut, heat are low, protein is easy to absorb, battalion
Support that abundant, delicate mouthfeel, stability are good；And using stevioside as primary sweetener, stevioside have pure natural, high sugariness,
Almost without calorific value, delicious and safe and non-toxic feature, instead of in existing vitamin drinking sucrose and other chemical syntheses
Sweetener, sugariness and reduce the sugar content and calorific value of beverage better than the beverage after addition sucrose, when identical sugariness, sweet tea
The heat of synanthrin is only the 1/400~1/300 of sucrose, is conducive to expand consumer groups.
In some embodiments, the weight ratio of Queensland nut kernel powder, stevioside, fructose, emulsifier and water is followed successively by 1:
0.01~0.4:0.02~0.8:0.0025~0.0035:10~13.
In some embodiments, the weight ratio of Queensland nut kernel powder, stevioside, fructose, emulsifier and water is followed successively by 1:
0.01~0.2:0.02~0.4:0.0025~0.003:10~12.
In some embodiments, emulsifier be one of sorbitol ester, lauric monoglyceride or soybean lecithin or
Any combination improves the stability of nut beverage using emulsifier.
The embodiment of the invention also provides the preparation method of above-mentioned nut beverage, the preparation method of the nut beverage includes step
Rapid A~step E, it is specific as follows：
A. Queensland nut kernel is dried to water content≤10wt%；
B. the Queensland nut kernel of drying is sent into press apparatus, squeezing collects squeezing to oil quantity≤30wt% is contained
The kernel slag obtained afterwards；
C. the kernel slag that step B is obtained is put into milling apparatus, is ground to fineness at normal temperature and reaches 200 mesh or more,
Obtain Queensland nut kernel powder；
D. Queensland nut kernel powder, stevioside, fructose, emulsifier and water are pressed 1:0.005~0.5:0.01~1:0.002
~0.004:8~15 weight ratio is mixed, and dissolution is sufficiently stirred；
E. by the mixed liquor that step D is obtained carries out vacuum filling, sterilization treatment obtains the nut beverage.
The present invention removes amount of grease to Queensland nut kernel before beverage processing, utilizes the kernel powder for containing a small amount of grease
As the raw material of nut beverage, so that nut beverage is able to maintain, the flavor of Queensland nut, heat are low, protein is easy to absorb, battalion
Support that abundant, delicate mouthfeel, stability are good；And using stevioside and fructose as sweetener, so that nut beverage is able to maintain Australia
Flavor, the heat of continent nut are low, protein is easy to absorption, full of nutrition, delicate mouthfeel, stability are good.
In some embodiments, step A is specially：Queensland nut kernel is dried to 5~10wt% of water content.
In some embodiments, step B is specially：The Queensland nut kernel of drying is sent into press apparatus, squeezing is extremely
15wt% containing oil quantity~25wt% collects the kernel slag obtained after squeezing.
In some embodiments, step C is specially：The kernel slag that step B is obtained is put into milling apparatus, at normal temperature
It is ground to fineness and reaches 300 mesh~400 mesh, obtain Queensland nut kernel powder, so that the mouthfeel of nut beverage is more smooth.
Below by specific embodiment, the present invention is further illustrated, but the present invention is not limited solely to following embodiment.
Embodiment 1：
The nut beverage of the embodiment of the present invention 1 is prepared by the following steps to obtain |：A1. Queensland nut kernel is dried to and is contained
Water 10wt%；The Queensland nut kernel of drying is sent into press apparatus by B1, and squeezing is collected in squeezing to 30wt% containing oil quantity
The kernel slag obtained afterwards；C1. the kernel slag that step B1 is obtained is put into milling apparatus, is ground to fineness at normal temperature and reaches
200 mesh obtain Queensland nut kernel powder；D1. Queensland nut kernel powder, stevioside, fructose, emulsifier and water are pressed 1:0.005
~0.5:0.01~1:0.002~0.004:8~15 weight ratio is mixed, and dissolution is sufficiently stirred；E1. step D1 is obtained
Mixed liquor carry out vacuum filling, sterilization treatment and obtain the nut beverage.Wherein, Queensland nut kernel powder, sweet tea in step D1
Synanthrin, fructose, emulsifier and water weight ratio are followed successively by：1:0.005:0.01:0.002:8,1:0.01:0.02:0.0025:10,
1:0.1:0.1:0.003:12、1:0.2:0.4:0.003:12、1:0.3:0.6:0.003:12、1:0.4:0.8:0.0035:13、
Or 1:0.5:1:0.004:15.
Embodiment 2：
The nut beverage of the embodiment of the present invention 2 is prepared by the following steps to obtain |：A2. Queensland nut kernel is dried to and is contained
Water 8wt%；The Queensland nut kernel of drying is sent into press apparatus by B2, and squeezing is collected in squeezing to 25wt% containing oil quantity
The kernel slag obtained afterwards；C2. the kernel slag that step B2 is obtained is put into milling apparatus, is ground to fineness at normal temperature and reaches
300 mesh obtain Queensland nut kernel powder；D2. Queensland nut kernel powder, stevioside, fructose, emulsifier and water are pressed 1:0.005
~0.5:0.01~1:0.002~0.004:8~15 weight ratio is mixed, and dissolution is sufficiently stirred；E2. step D2 is obtained
Mixed liquor carry out vacuum filling, sterilization treatment and obtain the nut beverage.Wherein, Queensland nut kernel powder, sweet tea in step D2
Synanthrin, fructose, emulsifier and water weight ratio are followed successively by：1:0.005:0.01:0.002:8,1:0.01:0.02:0.0025:10,
1:0.1:0.1:0.003:12、1:0.2:0.4:0.003:12、1:0.3:0.6:0.003:12、1:0.4:0.8:0.0035:13、
Or 1:0.5:1:0.004:15.
Embodiment 3：
The nut beverage of the embodiment of the present invention 3 is prepared by the following steps to obtain |：A3. Queensland nut kernel is dried to and is contained
Water 6wt%；B3. the Queensland nut kernel of drying is sent into press apparatus, squeezing is collected in squeezing to 20wt% containing oil quantity
The kernel slag obtained afterwards；C3. the kernel slag that step B3 is obtained is put into milling apparatus, is ground to fineness at normal temperature and reaches
350 mesh obtain Queensland nut kernel powder；D3. Queensland nut kernel powder, stevioside, fructose, emulsifier and water are pressed 1:0.005
~0.5:0.01~1:0.002~0.004:8~15 weight ratio is mixed, and dissolution is sufficiently stirred；E3. step D3 is obtained
Mixed liquor carry out vacuum filling, sterilization treatment and obtain the nut beverage.Wherein, Queensland nut kernel powder, sweet tea in step D3
Synanthrin, fructose, emulsifier and water weight ratio are followed successively by：1:0.005:0.01:0.002:8,1:0.01:0.02:0.0025:10,
1:0.1:0.1:0.003:12、1:0.2:0.4:0.003:12、1:0.3:0.6:0.003:12、1:0.4:0.8:0.0035:13、
Or 1:0.5:1:0.004:15.
Embodiment 4：
The nut beverage of the embodiment of the present invention 4 is prepared by the following steps to obtain |：A4. Queensland nut kernel is dried to and is contained
Water 5wt%；B4. the Queensland nut kernel of drying is sent into press apparatus, squeezing is collected in squeezing to 15wt% containing oil quantity
The kernel slag obtained afterwards；C4. the kernel slag that step B4 is obtained is put into milling apparatus, is ground to fineness at normal temperature and reaches
400 mesh obtain Queensland nut kernel powder；D4. Queensland nut kernel powder, stevioside, fructose, emulsifier and water are pressed 1:0.005
~0.5:0.01~1:0.002~0.004:8~15 weight ratio is mixed, and dissolution is sufficiently stirred；E4. step D4 is obtained
Mixed liquor carry out vacuum filling, sterilization treatment and obtain the nut beverage.Wherein, Queensland nut kernel powder, sweet tea in step D4
Synanthrin, fructose, emulsifier and water weight ratio are followed successively by：1:0.005:0.01:0.002:8,1:0.01:0.02:0.0025:10,
1:0.1:0.1:0.003:12、1:0.2:0.4:0.003:12、1:0.3:0.6:0.003:12、1:0.4:0.8:0.0035:13、
Or 1:0.5:1:0.004:15.
The present invention removes amount of grease to Queensland nut kernel before beverage processing, utilizes the kernel powder for containing a small amount of grease
As the raw material of nut beverage, and using stevioside and fructose as sweetener, so that nut beverage is able to maintain Queensland nut
Flavor, heat is low, protein is easy to absorption, full of nutrition, delicate mouthfeel, stability are good.
It is provided for the embodiments of the invention technical solution above to be described in detail, specific case used herein
The principle and embodiment of the embodiment of the present invention are expounded, the explanation of above embodiments is only applicable to help to understand this
The principle of inventive embodiments；At the same time, for those skilled in the art, according to an embodiment of the present invention, in specific embodiment party
There will be changes in formula and application range, in conclusion the contents of this specification are not to be construed as limiting the invention.
Claims (8)
1. a kind of nut beverage, which is characterized in that the constituent of the nut beverage is：Queensland nut kernel powder, stevioside,
Fructose, emulsifier, He Shui, the Queensland nut kernel powder, stevioside, fructose, emulsifier and water weight ratio be followed successively by 1:
0.005~0.5:0.01~1:0.002~0.004:8~15；Wherein, the Queensland nut kernel powder prepared by following method and
At：
A. Queensland nut kernel is dried to water content≤10wt%；
B. the Queensland nut kernel of drying to be sent into press apparatus, squeezing extremely contains oil quantity≤30wt%, after collection squeezing
The kernel slag arrived；
C. the kernel slag that step B is obtained is put into milling apparatus, is ground to fineness at normal temperature and reaches 200 mesh or more, obtains
Queensland nut kernel powder.
2. nut beverage according to claim 1, which is characterized in that the Queensland nut kernel powder, stevioside, fructose,
The weight ratio of emulsifier and water is followed successively by 1:0.01~0.4:0.02~0.8:0.0025~0.0035:10~13.
3. nut beverage according to claim 2, which is characterized in that the Queensland nut kernel powder, stevioside, fructose,
The weight ratio of emulsifier and water is followed successively by 1:0.01~0.2:0.02~0.4:0.0025~0.003:10~12.
4. nut beverage according to claim 1, which is characterized in that the emulsifier is sorbitol ester, lauric acid list
One of glyceride or soybean lecithin or any combination.
5. a kind of preparation method of nut beverage, which is characterized in that the preparation method of the nut beverage includes：
A. Queensland nut kernel is dried to water content≤10wt%；
B. the Queensland nut kernel of drying to be sent into press apparatus, squeezing extremely contains oil quantity≤30wt%, after collection squeezing
The kernel slag arrived；
C. the kernel slag that step B is obtained is put into milling apparatus, is ground to fineness at normal temperature and reaches 200 mesh or more, obtains
Queensland nut kernel powder；
D. Queensland nut kernel powder, stevioside, fructose, emulsifier and water are pressed 1:0.005~0.5:0.01~1:0.002~
0.004:8~15 weight ratio is mixed, and dissolution is sufficiently stirred；
E. by the mixed liquor that step D is obtained carries out vacuum filling, sterilization treatment obtains the nut beverage.
6. the preparation method of nut beverage according to claim 5, which is characterized in that the step A is specially：By Australia
Nut kernel is dried to 5~10wt% of water content.
7. the preparation method of nut beverage according to claim 5, which is characterized in that the step B is specially：It will drying
Queensland nut kernel be sent into press apparatus, squeezing collects the fruit obtained after squeezing to 15wt% containing oil quantity~25wt%
Benevolence slag.
8. the preparation method of nut beverage according to claim 5, which is characterized in that the step C is specially：By step
The kernel slag that B is obtained is put into milling apparatus, is ground to fineness at normal temperature and is reached 300 mesh~400 mesh, obtains Queensland nut fruit
Benevolence powder.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109303117A (en) * | 2018-12-04 | 2019-02-05 | 安徽每日六八生物科技有限公司 | A kind of Macadimia nut protein beverage and its processing method |
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| CN102318681A (en) * | 2011-08-24 | 2012-01-18 | 济南汉定生物工程有限公司 | Sucrose-free vegetable protein beverage and manufacturing method thereof |
| CN102389146A (en) * | 2011-11-21 | 2012-03-28 | 云南迪思企业集团坚果有限公司 | Macadimia nut protein beverage and processing method thereof |
| CN106107337A (en) * | 2016-06-24 | 2016-11-16 | 岑溪市中林食品有限公司 | The preparation method of macadimia nut beverage |
| CN107637661A (en) * | 2017-10-25 | 2018-01-30 | 岑溪市金特澳洲坚果发展中心 | The preparation method of Macadimia nut protein beverage |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318681A (en) * | 2011-08-24 | 2012-01-18 | 济南汉定生物工程有限公司 | Sucrose-free vegetable protein beverage and manufacturing method thereof |
| CN102389146A (en) * | 2011-11-21 | 2012-03-28 | 云南迪思企业集团坚果有限公司 | Macadimia nut protein beverage and processing method thereof |
| CN106107337A (en) * | 2016-06-24 | 2016-11-16 | 岑溪市中林食品有限公司 | The preparation method of macadimia nut beverage |
| CN107637661A (en) * | 2017-10-25 | 2018-01-30 | 岑溪市金特澳洲坚果发展中心 | The preparation method of Macadimia nut protein beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109303117A (en) * | 2018-12-04 | 2019-02-05 | 安徽每日六八生物科技有限公司 | A kind of Macadimia nut protein beverage and its processing method |
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