CN109349353A - A kind of processing method of almond dew beverage - Google Patents
A kind of processing method of almond dew beverage Download PDFInfo
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- CN109349353A CN109349353A CN201810980047.7A CN201810980047A CN109349353A CN 109349353 A CN109349353 A CN 109349353A CN 201810980047 A CN201810980047 A CN 201810980047A CN 109349353 A CN109349353 A CN 109349353A
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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 discloses a kind of processing methods of almond dew beverage, belong to vegetable protein beverage processing technique field.The processing method the following steps are included: 1, bitter wild almond will not taken off be processed into almond gruel, the partial size of almond gruel is 60 microns or less；2, almond gruel and other auxiliary materials are deployed uniform；3, it stirs, shear；4, it boils；5, homogeneous；6, filling, sealing；7, it sterilizes.The processing method of the embodiment of the present invention passes through the technological parameters such as optimal control almond gruel processing temperature, tanning condition, the de- bitter vacuum degree parameter of vacuum, homogenization pressure, filling temperature, the unsaturated fatty acid that can be reduced in the cyanide and wild almond that amarogentin hydrolysis generates in not de- bitter wild almond is oxidized in process, make the fat content of gained almond dew beverage 1.8% or more, the ratio that unsaturated fatty acid accounts for amount of total fat reaches 85% or more, protein content retains the nutritional ingredient of almond 0.8% or more to greatest extent.
Description
Technical field
The present invention relates to vegetable protein beverage processing technique field, in particular to a kind of processing method of almond dew beverage.
Background technique
Almond is a kind of nut based food full of nutrition, special taste.It is removed in de- bitter wild almond and contains 43.1%
~45.4% fat, 20.2%~22.5% protein, 11.5%~15.9% carbohydrate, 6~8% diets are fine
Dimension is outer, also contains vitamin C, vitamin E and calcium, phosphorus, selenium and other trace elements.It is seen from the above data that not de- bitter wild mountain
Fat content in almond is very high, and wherein most is unsaturated fatty acid (including monounsaturated fatty acids and how unsaturated
Fatty acid).Unsaturated fatty acid is conducive to control serum lipid concentrations, can promote absorption of the human body to liposoluble vitamin, to people
Body health is very useful.
The processing method of presently disclosed almond dew beverage is that wild almond is first taken off suffering reason, then again with after de- hardship
Wild almond produce and process almond milk, specifically include sorting, defibrination, high-shear emulsifying, allotment, homogeneous, filling and sterilization etc.
Step.
Since fatty (especially unsaturated fatty acid) content is very high in not de- bitter wild almond, and contain amarogentin,
And during the de- hardship of wild almond, amarogentin facile hydrolysis is cyanide, the unsaturated fat in de- bitter wild almond
Acid is easily oxidized, and causes the loss of nutritional ingredient in wild almond.
Summary of the invention
The embodiment of the invention provides a kind of processing method of almond dew beverage, wild ansu apricot in above-mentioned process can be solved
In benevolence the problem of the loss of nutritional ingredient.
Specifically, including technical solution below:
A kind of processing method of almond dew beverage is provided, the processing method the following steps are included:
Step 1 will not take off bitter wild almond and be processed into almond gruel, and the partial size of almond gruel is 60 microns hereinafter, processing
Keep the temperature of the almond gruel at 50 DEG C or less in the process；
Step 2 deploys the almond gruel, sweetener, emulsifier, pH adjusting agent and water uniformly；
Step 3 is stirred the mixture from step 2, shears, and makes the emulsifying mixture；
Mixture from step 3 is delivered in tanning container by step 4, is boiled after adding water, tanning condition is to add
Heat is to boiling and being evacuated de- hardship, and vacuum degree is between -0.05~-0.015Mpa；
Mixture from step 4 is delivered in homogeneous container by step 5, is carried out under the conditions of 15~40Mpa of pressure equal
Matter obtains the semi-finished product of the almond dew beverage；
Step 6, by the almond dew beverage semi-finished product 70~98 DEG C at a temperature of carry out it is filling, sealing；
Step 7 is sterilized 10~30 minutes under the conditions of 118~125 DEG C, obtains the almond dew beverage after cooling.
In a kind of possible design, in the step 1, the partial size of the almond gruel is 45~60 microns, process of lapping
Described in almond gruel temperature be not less than 45 DEG C.
In a kind of possible design, in the step 1, the granularity of the almond gruel is 45~55 microns, process of lapping
Described in almond gruel temperature be not less than 45 DEG C.
In a kind of possible design, in the step 1, the not de- bitter wild almond is by decladding and to remove the peel
The not de- bitter wild almond arrived.
In a kind of possible design, in the step 1, the not de- bitter wild almond is by decladding but does not pass through
Cross the not de- bitter wild almond that peeling obtains.
In a kind of possible design, before carrying out the step 5, first by the mixing after being boiled obtained by the step 4
Object is filtered with the screen cloth that aperture is 100~140 microns.
In a kind of possible design, in the step 2,
The parts by weight of the almond gruel are 100~180 parts,
The parts by weight of the emulsifier are 5~30 parts,
The parts by weight of the pH adjusting agent are 2~15 parts,
The sweetener is selected from the artificial synthesized sweet taste of the natural sweetener of 50~350 parts by weight, 0.5~1.5 parts by weight
Agent, the functional sugar of 20~100 parts by weight or their any combination；
And the total weight number of water added in added water and the step 4 is 4000~6000 parts in the step 2.
In a kind of possible design, the emulsifier is selected from polyglyceryl fatty acid ester, sucrose fatty ester, biacetyl wine
At least one of the single double glyceride of stone acid, stearoyl lactate, stearyl lactate and glycerin monostearate.
In a kind of possible design, the pH adjusting agent includes the component of following parts by weight:
Sodium bicarbonate, sodium carbonate, saleratus or their any combination, 2~10 parts；
Citric acid or sodium citrate or their combination, 0.5~2.5 part.
In a kind of possible design, in the step 2, the order of addition of the pH adjusting agent are as follows: first add bicarbonate
Sodium, sodium carbonate, saleratus or their any combination, then add citric acid or sodium citrate or their combination.
Technical solution bring beneficial effect provided in an embodiment of the present invention includes at least:
The processing method of the embodiment of the present invention is de- bitter true by optimal control almond gruel processing temperature, tanning condition, vacuum
The technological parameters such as reciprocal of duty cycle parameter, homogenization pressure, filling temperature can reduce what amarogentin hydrolysis in not de- bitter wild almond generated
The oxidation of unsaturated fatty acid in process in cyanide and wild almond contains the fat of gained almond dew beverage
For amount 1.8% or more, the ratio that unsaturated fatty acid accounts for amount of total fat reaches 85% or more, protein content 0.8% or more,
Retain the nutritional ingredient of almond to greatest extent.
Detailed description of the invention
To describe the technical solutions in the embodiments of the present invention more clearly, make required in being described below to embodiment
Attached drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for
For those of ordinary skill in the art, without creative efforts, it can also be obtained according to these attached drawings other
Attached drawing.
Fig. 1 is the processing method flow chart of almond dew beverage provided in an embodiment of the present invention.
Specific embodiment
To keep technical solution of the present invention and advantage clearer, below in conjunction with attached drawing to embodiment of the present invention make into
One step it is described in detail.Unless otherwise defined, all technical terms used in the embodiment of the present invention all have and art technology
The normally understood identical meaning of personnel.
The embodiment of the present invention provides a kind of processing method of almond dew beverage, the processing method the following steps are included:
Step 1 will not take off bitter wild almond and be processed into almond gruel, and the partial size of almond gruel is for 60 microns hereinafter, process
The middle temperature for keeping almond gruel is at 50 DEG C or less；
Step 2 deploys almond gruel, sweetener, emulsifier, pH adjusting agent and water uniformly；
Step 3 is stirred the mixture from step 2, shears, and makes emulsifying mixture；
Mixture from step 3 is delivered in tanning container by step 4, is boiled after adding water, tanning condition is to add
Heat is to boiling and being evacuated de- hardship, and vacuum degree is between -0.05~-0.015Mpa；
Mixture from step 4 is delivered in homogeneous container by step 5, is carried out under the conditions of 15~40Mpa of pressure equal
Matter obtains the semi-finished product of almond dew beverage；
Step 6, by almond dew beverage semi-finished product 70~98 DEG C at a temperature of carry out it is filling, sealing；
Step 7 is sterilized 10~30 minutes under the conditions of 118~125 DEG C, obtains almond dew beverage after cooling.
The processing method of the embodiment of the present invention is de- bitter true by optimal control almond gruel processing temperature, tanning condition, vacuum
The technological parameters such as reciprocal of duty cycle parameter, homogenization pressure, filling temperature can reduce what amarogentin hydrolysis in not de- bitter wild almond generated
The oxidation of unsaturated fatty acid in process in cyanide and wild almond contains the fat of gained almond dew beverage
For amount 1.8% or more, the ratio that unsaturated fatty acid accounts for amount of total fat reaches 85% or more, protein content 0.8% or more,
Retain the nutritional ingredient of almond to greatest extent.
Also the partial size of grinding gained almond gruel is optimized in the processing method of the embodiment of the present invention, not only makes gained
Almond dew beverage character is uniform, and delicate mouthfeel is smooth, and gained almond dew beverage will not occur during long-time is stored
The problem of fat floating, protein precipitation, character being capable of stable for extended periods of time.In addition, being defined to filling temperature, in addition to anti-
Only unsaturated fatty acid is oxidized outer, can also be improved bactericidal effect, be extended the shelf life.
For step 1, if the partial size of almond gruel is greater than 60 microns, gained almond dew beverage character can be made uneven
One, taste bad, partial size is too small, will increase the energy consumption of process of lapping, but also unsaturated fatty acid can be made to be oxidized.It is based on
This can make 45~60 microns of partial size of almond gruel when that will not take off bitter wild almond and be processed into almond gruel.Further,
45~55 microns of partial size of almond gruel can also be made, for example, can for 45 microns, 47 microns, 49 microns, 51 microns, 53 microns,
55 microns etc..
Wherein, the processing method for not de- bitter wild almond being processed into almond gruel includes: grinding, mashing, crushing etc..
It, can be in process in order to avoid unsaturated fatty acid is oxidized and during above-mentioned processing almond is rotten
The middle temperature for keeping almond gruel is at 50 DEG C or less.Further, the temperature of almond gruel can be also made to be maintained at 45~50 DEG C, such as can
Think 45 DEG C, 46 DEG C, 47 DEG C, 48 DEG C, 49 DEG C, 50 DEG C etc., within the scope of such temperature, being more advantageous to prevents from not taking off bitter wild mountain
Unsaturated fatty acid in almond is oxidized.
For step 5, the control of homogenization pressure is conducive to the character of almond dew beverage obtained by raising in 15~40MPa
With mouthfeel, illustratively, homogenization pressure can be 20MPa, 25MPa, 30MPa, 35MPa, 40MPa etc..A homogeneous can be carried out,
It can also carry out multiple homogeneous.
Homogenization pressure and number can be selected according to the partial size of grinding gained almond gruel.For example, when grinding gained almond is rotten
When partial size is larger, biggish homogenization pressure and multiple homogeneous can choose to guarantee the shape and mouthfeel of final almond dew beverage；
When grinding gained almond gruel partial size is smaller, lesser homogenization pressure can choose.When using multiple homogeneous, each homogeneous can be with
It carries out at various pressures, it can be according to the progress of the sequence of pressure from low to high.For example, can be first 15~30MPa's
A homogeneous is carried out under pressure, and second homogenate is then carried out under the pressure of 30~40MPa.
For step 6, can by almond dew beverage semi-finished product 70~98 DEG C at a temperature of carry out it is filling, sealing.Into
One step, can to make the filling temperature of almond dew beverage semi-finished product be preferably 80~95 DEG C, for example, can for 80 DEG C, 84 DEG C, 86 DEG C,
89 DEG C, 91 DEG C, 92 DEG C, 95 DEG C etc..If filling temperature is lower than 70 DEG C, subsequent bactericidal effect can be made to be deteriorated, and temperature mistake
Height will lead to unsaturated fatty acid and be oxidized.
It for step 7, can be sterilized 10~30 minutes under the conditions of 118~125 DEG C, almond milk drink is obtained after cooling
Material.It is to be appreciated that the sterilizing time of almond dew beverage semi-finished product filling, after sealing may be 17~28 minutes.Sterilization
Time can specifically select according to sterilization temperature.For example, sterilization temperature can use shorter sterilizing time when higher, and kill
Bacterium temperature can guarantee bactericidal effect using longer sterilizing time when lower.
In addition, can also make almond dew beverage semi-finished product filling, after sealing, in ultra high temperature short time sterilization (UHT) technique,
It is sterilized 5~10 seconds under the conditions of 135~145 DEG C, obtains almond dew beverage after cooling.
In above-mentioned processing method, not de- bitter wild almond in step 1 is either decladding and removing the peel (is wrapped up
Film outside de- bitter wild almond) not de- bitter wild almond, be also possible to only decladding but the not de- hardship do not removed the peel
Wild almond.In order to obtain preferable mouthfeel, generalling use decladding and remove the peel obtained not de- bitter wild almond.
Wherein, the method for almond decladding and peeling uses technical method commonly used in the art.
Furthermore, it is contemplated that the more difficult removal of almond peel, it is direct after decladding (not removing the peel) will can not also to take off bitter wild almond
Processing, in the case, in order to avoid the presence of almond peel will affect the mouthfeel of final almond milk, when the not de- hardship in step 1
Wild almond is only by decladding but when the not de- bitter wild almond without passing through peeling, after can boiling obtained by step 4
Mixture is filtered to remove the homogeneous for carrying out step 5 after almond peel again with the screen cloth that aperture is 100~140 microns.
In above-mentioned processing method, in order to keep the taste of gained almond dew beverage more aromatic, the embodiment of the present invention is also
The type and ratio of main ingredient each in step 2 are defined.It is specific as follows:
The parts by weight of almond gruel can be 100~180 parts, for example, can be 120~140 parts；
The parts by weight of emulsifier can be 5~30 parts, for example, can be 10~15 parts；According to not de- bitter wild almond
Contained in nutritional ingredient, emulsifier can be polyglyceryl fatty acid ester, sucrose fatty ester, diacetyl tartarate list diglycerol
At least one of ester, stearoyl lactate, stearyl lactate and glycerin monostearate；
The parts by weight of pH adjusting agent can be 2~15 parts, for example, can be 5~8 parts.
According to not de- bitter wild almond nutritional ingredient, the embodiment of the present invention, which can be used, preferably to be adjusted using following compound pH
Agent, the compound pH adjusting agent can include: 1.5-10 parts sodium bicarbonate, sodium carbonate, saleratus or their any combination,
0.5-5 parts of citric acid or sodium citrate or their combination.Preferably, pH adjusting agent may also include that 2~10 parts of bicarbonate
Sodium, sodium carbonate, saleratus or their any combination and 0.5~2.5 part of citric acid or sodium citrate or their group
It closes.Further, the parts by weight of sodium bicarbonate, sodium carbonate, saleratus or their any combination can be 5~8 parts；Lemon
The parts by weight of acid or sodium citrate or their combination can be 1~2 part；
Sweetener can be the natural sweetener of 50~350 parts by weight or the artificial synthesized sweet taste of 0.5~1.5 parts by weight
The functional sugar or their any combination of agent or 20~100 parts by weight；Wherein, natural sweetener can be sucrose, Portugal
At least one of grape sugar, fructose, maltose, lactose and fructose syrup；Artificial synthesis edulcorant can be saccharin sodium, A Si
At least one of Ba Tian, acesulfame potassium, honey element and Sucralose；Functional sugar can be D-sorbite, maltitol, wood
At least one of sugar alcohol, antierythrite, isomaltoketose and steviol glycoside.
Wherein, the total weight number of water added in water added in step 3 and step 5 can be 4000~6000 parts.
The not stringent restriction of the order of addition of each component in step 2.It is contemplated that almond dew beverage stabilization
Property, when using pH adjusting agent provided in an embodiment of the present invention, sodium bicarbonate, sodium carbonate, saleratus can be added in step 2
Or their any combination and then addition citric acid or sodium citrate or their combination.
In addition, each component in step 2 can also be added in different step respectively.
Illustratively, sodium bicarbonate, sodium carbonate, saleratus or their any combination are first added in step 2, in step
Citric acid or sodium citrate or their combination are added after 4 tannings.Such order of addition can more effectively improve gained apricot
The stability of benevolence dew beverage.
It is understood that above technical scheme is not intended to be defined in any theory, above-mentioned technical proposal is invention
People is obtained by years of work summary of experience.
In addition, in also above-mentioned preparation process, it in step 2 can also be as needed, suitable thickener and/or diet is added
Fiber, for example, sodium cellulose glycolate, microcrystalline cellulose, sodium tripolyphosphate etc..
Following example 1~11 technical solution according to the invention processes almond dew beverage, in gained almond dew beverage
Fat, cyanide, protein content be measured, and the mouthfeel to gained almond dew beverage, taste, sugariness, stability into
Row evaluation.Wherein, GB/T 5009.6-2016 " fatty measurement in food " is carried out determination of fat according to national standards,
GB5009.36-2016 is carried out according to national standards for the measurement of cyanide in food, and the measurement of protein content is marked according to country
Quasi- GB 5009.5-2016 " measurement of Protein in Food " carries out.
Embodiment 1
The present embodiment provides a kind of processing methods of almond dew beverage, comprising the following steps:
Step (1) selects full grains, the almond decladding without worm, without mildew and removes the peel, and is not taken off bitter wild ansu apricot
Benevolence；The not de- bitter wild almond of gained is ground into the rotten shape object that partial size is 55 microns and obtains almond gruel, keeps apricot in process of lapping
The temperature of benevolence gruel is 50 DEG C；
Step (2), successively by the gruel of 120Kg almond, 300Kg sucrose, 6Kg polyglyceryl fatty acid ester, 4Kg glycerol monostearate
Ester, 8Kg sodium bicarbonate, 1Kg citric acid and 1000Kg water are added in blend tank and are uniformly mixed；
Step (3) is stirred step (2) resulting mixture, shears, makes emulsifying mixture；
Mixture after emulsification obtained by step (3) is delivered in decocting tank by step (4), is added after adding 4000Kg water
Heat is evacuated de- hardship to boiling and keep being boiled for 5 minutes, and in the case where vacuum degree is -0.05~-0.015Mpa；
Mixture after tanning obtained by step (4) is delivered in homogeneous tank, under conditions of pressure 20MPa by step (5)
A homogeneous is carried out, second homogenate is carried out under conditions of pressure 35MPa, obtains the semi-finished product of almond dew beverage；
Step (6), by almond dew beverage semi-finished product 85 DEG C at a temperature of be filled in tinplate three-piece can and seal；
Step (7) is sterilized 25 minutes at 122 DEG C, obtains almond dew beverage after cooling.
Almond dew beverage obtained by the present embodiment is creamy white uniform shape liquid, and wherein protein content is 0.815% (quality
Percentage, similarly hereinafter), fat content is 1.9% (mass percent, similarly hereinafter), and unsaturated fatty acid accounts for 85% (matter of amount of total fat
Percentage is measured, similarly hereinafter).
Since the almond gruel partial size after grinding in step (1) is smaller, it therefore, there is no need to excessively high homogenization pressure.
100 people are randomly choosed to taste the almond dew beverage, 81% taster thinks that mouthfeel is very fine and smooth smooth,
86% taster thinks that taste is very aromatic, and 80% taster thinks that sugariness is moderate.
After being stored 18 months under conditions of 25 DEG C of temperature, humidity 50%, do not go bad, and still keep milky uniform
Shape liquid, mouthfeel is still fine and smooth smooth, and also there is no fat floatings and protein precipitation.
Embodiment 2
The present embodiment provides a kind of processing methods of almond dew beverage, comprising the following steps:
Step (1) selects full grains, the almond decladding without worm, without mildew and removes the peel, and is not taken off bitter wild ansu apricot
Benevolence；The not de- bitter wild almond of gained is beaten into the rotten shape object that partial size is 60 microns and obtains almond gruel, keeps apricot in pulping process
The temperature of benevolence gruel is 50 DEG C；
Step (2), successively by the gruel of 160Kg almond, 100Kg xylitol, 0.5Kg honey element, 6Kg sucrose fatty ester, 5Kg
Stearoyl lactate, 7.5Kg sodium carbonate, 2Kg sodium citrate and 1500Kg water are added in blend tank and are uniformly mixed；
Step (3) is stirred step (2) resulting mixture, shears, makes emulsifying mixture；
Mixture after emulsification obtained by step (3) is delivered in decocting tank by step (4), is added after adding 4000Kg water
Heat is evacuated de- hardship to boiling and keep being boiled for 5 minutes, and in the case where vacuum degree is -0.05~-0.015Mpa；
Mixture after tanning obtained by step (4) is delivered in homogeneous tank, under conditions of pressure 25MPa by step (5)
A homogeneous is carried out, second homogenate is carried out under conditions of pressure 30MPa, obtains the semi-finished product of almond dew beverage；
Step (6), by almond dew beverage semi-finished product 80 DEG C at a temperature of be filled in tinplate three-piece can and seal；
Step (7) is sterilized 18 minutes at 125 DEG C, obtains almond dew beverage after cooling.
Almond dew beverage obtained by the present embodiment is creamy white uniform shape liquid, and wherein protein content is 1.0%, and fat contains
Amount is 2.0%, and unsaturated fatty acid accounts for the 87% of amount of total fat.
Since the almond gruel partial size after grinding in step (1) is larger, guaranteed using higher homogenization pressure final
The character and mouthfeel of almond dew beverage.
100 people are randomly choosed to taste the almond dew beverage, 79% taster thinks that mouthfeel is very fine and smooth smooth,
80% taster thinks that taste is very aromatic, and 82% taster thinks that sugariness is moderate.
After being stored 18 months under conditions of 25 DEG C of temperature, humidity 50%, do not go bad, and still keep milky uniform
Shape liquid, mouthfeel is still fine and smooth smooth, and also there is no fat floatings and protein precipitation.
Embodiment 3
The present embodiment provides a kind of processing methods of almond dew beverage, comprising the following steps:
Step (1) selects full grains, the almond decladding without worm, without mildew and removes the peel, and is not taken off bitter wild ansu apricot
Benevolence；The not de- bitter wild almond of gained is ground into the rotten shape object that partial size is 50 microns and obtains almond gruel, keeps apricot in process of lapping
The temperature of benevolence gruel is 50 DEG C；
Step (2), successively by the gruel of 150Kg almond, 50Kg sucrose, 1Kg Sucralose, 30Kg maltitol, 6Kg Sucrose Fatty Acid Ester
Fat acid esters, 5Kg stearoyl lactate, 7.5Kg sodium carbonate, 1Kg citric acid and 1000Kg water are added in blend tank and are uniformly mixed；
Step (3) is stirred step (2) resulting mixture, shears, makes emulsifying mixture；
Mixture after emulsification obtained by step (3) is delivered in decocting tank by step (4), is added after adding 4000Kg water
Heat is evacuated de- hardship to boiling and keep being boiled for 8 minutes, and in the case where vacuum degree is -0.05~-0.015Mpa；
Mixture after tanning obtained by step (4) is delivered in homogeneous tank, under conditions of pressure 30MPa by step (5)
Primary and secondary homogeneous is carried out, the semi-finished product of almond dew beverage are obtained；
Step (6), by almond dew beverage semi-finished product 90 DEG C at a temperature of be filled in tinplate three-piece can and seal；
Step (7) is sterilized 25 minutes at 122 DEG C, obtains almond dew beverage after cooling.
Almond dew beverage obtained by the present embodiment is creamy white uniform shape liquid, and wherein protein content is 0.91%, fat
Content is 1.9%, and unsaturated fatty acid accounts for the 86% of amount of total fat.
100 people are randomly choosed to taste the almond dew beverage, 84% taster thinks that mouthfeel is very fine and smooth smooth,
82% taster thinks that taste is very aromatic, and 80% taster thinks that sugariness is moderate.
After being stored 18 months under conditions of 25 DEG C of temperature, humidity 50%, do not go bad, and still keep milky uniform
Shape liquid, mouthfeel is still fine and smooth smooth, and also there is no fat floatings and protein precipitation.
Embodiment 4
The present embodiment provides a kind of processing methods of almond dew beverage, comprising the following steps:
Step (1) selects full grains, the almond decladding without worm, without mildew and removes the peel, and is not taken off bitter wild ansu apricot
Benevolence；The not de- bitter wild almond of gained is ground into the rotten shape object that partial size is 45 microns and obtains almond gruel, keeps apricot in process of lapping
The temperature of benevolence gruel is 48 DEG C；
Step (2), it is successively that the gruel of 140Kg almond, 350Kg sucrose, 12Kg polyglyceryl fatty acid ester, 6Kg monostearate is sweet
Grease, 8Kg sodium bicarbonate, 1Kg citric acid and 1000Kg water are added in blend tank and are uniformly mixed；
Step (3) is stirred step (2) resulting mixture, shears, makes emulsifying mixture；
Mixture after emulsification obtained by step (3) is delivered in decocting tank by step (4), is added after adding 5000Kg water
Heat is evacuated de- hardship to boiling and keep being boiled for 10 minutes, and in the case where vacuum degree is -0.05~-0.015Mpa；
Mixture after tanning obtained by step (4) is delivered in homogeneous tank, under conditions of pressure 25MPa by step (5)
Homogeneous is carried out, the semi-finished product of almond dew beverage are obtained；
Step (6), by almond dew beverage semi-finished product 80 DEG C at a temperature of be filled in tinplate three-piece can and seal；
Step (7) is sterilized 18 minutes at 118 DEG C, obtains almond dew beverage after cooling.
Almond dew beverage obtained by the present embodiment is creamy white uniform shape liquid, and wherein protein content is 0.84%, fat
Content is 1.85%, and unsaturated fatty acid accounts for the 85% of amount of total fat.
100 people are randomly choosed to taste the almond dew beverage, 85% taster thinks that mouthfeel is very fine and smooth smooth,
81% taster thinks that taste is very aromatic, and 82% taster thinks that sugariness is moderate.
After being stored 18 months under conditions of 25 DEG C of temperature, humidity 50%, do not go bad, and still keep milky uniform
Shape liquid, mouthfeel is still fine and smooth smooth, and also there is no fat floatings and protein precipitation.
Embodiment 5
The present embodiment provides a kind of processing methods of almond dew beverage, comprising the following steps:
Step (1) selects full grains, the almond decladding without worm, without mildew and removes the peel, and is not taken off bitter wild ansu apricot
Benevolence；The not de- bitter wild almond of gained is ground into the rotten shape object that partial size is 60 microns and obtains almond gruel, keeps apricot in process of lapping
The temperature of benevolence gruel is 50 DEG C；
Step (2), successively by the gruel of 170Kg almond, 1.2Kg Aspartame, 50Kg isomaltoketose, 6Kg polyglycereol fat
Acid esters, 6Kg diacetyl tartaric acid monodiglyceride, 8Kg saleratus, 2Kg citric acid and 2000Kg water are added in blend tank
It is uniformly mixed；
Step (3) is stirred step (2) resulting mixture, shears, makes emulsifying mixture；
Mixture after emulsification obtained by step (3) is delivered in decocting tank by step (4), is added after adding 4000Kg water
Heat is evacuated de- hardship to boiling and keep being boiled for 10 minutes, and in the case where vacuum degree is -0.05~-0.015Mpa
Mixture after tanning obtained by step (4) is delivered in homogeneous tank, under conditions of pressure 35MPa by step (5)
Primary and secondary homogeneous is carried out, the semi-finished product of almond dew beverage are obtained；
Step (6), by almond dew beverage semi-finished product 90 DEG C at a temperature of be filled in tinplate three-piece can and seal；
Step (7) is sterilized 18 minutes at 122 DEG C, obtains almond dew beverage after cooling.
Almond dew beverage obtained by the present embodiment is creamy white uniform shape liquid, and wherein protein content is 1.0%, and fat contains
Amount is 2.0%, and unsaturated fatty acid accounts for the 87% of amount of total fat.
100 people are randomly choosed to taste the almond dew beverage, 78% taster thinks that mouthfeel is very fine and smooth smooth,
85% taster thinks that taste is very aromatic, and 82% taster thinks that sugariness is moderate.
After being stored 18 months under conditions of 25 DEG C of temperature, humidity 50%, do not go bad, and still keep milky uniform
Shape liquid, mouthfeel is still fine and smooth smooth, and also there is no fat floatings and protein precipitation.
Embodiment 6
The present embodiment provides a kind of processing methods of almond dew beverage, comprising the following steps:
Step (1) selects full grains, the almond decladding without worm, without mildew and removes the peel, and is not taken off bitter wild ansu apricot
Benevolence；The not de- bitter wild almond of gained is ground into the rotten shape object that partial size is 50 microns and obtains almond gruel, keeps apricot in process of lapping
The temperature of benevolence gruel is 50 DEG C；
Step (2), successively by the gruel of 150Kg almond, 60Kg fructose syrup, 0.8Kg Aspartame, 40Kg isomaltoketose,
6Kg polyglyceryl fatty acid ester, 4Kg glycerin monostearate, 8Kg saleratus, 1Kg sodium citrate and 1500Kg water, which are added, to be adjusted
It is uniformly mixed in distribution tank；
Step (3) is stirred step (2) resulting mixture, shears, makes emulsifying mixture；
Mixture after emulsification obtained by step (3) is delivered in decocting tank by step (4), is added after adding 4000Kg water
Heat is evacuated de- hardship to boiling and keep being boiled for 10 minutes, and in the case where vacuum degree is -0.05~-0.015Mpa；
Mixture after tanning obtained by step (4) is delivered in homogeneous tank, under conditions of pressure 35MPa by step (5)
Homogeneous is carried out, the semi-finished product of almond dew beverage are obtained；
Step (6), by almond dew beverage semi-finished product 85 DEG C at a temperature of be filled in tinplate three-piece can and seal；
Step (7) is sterilized 18 minutes at 122 DEG C, obtains almond dew beverage after cooling.
Almond dew beverage obtained by the present embodiment is creamy white uniform shape liquid, and wherein protein content is 0.87%, fat
Content is 1.86%, and unsaturated fatty acid accounts for the 85% of amount of total fat.
100 people are randomly choosed to taste the almond dew beverage, 80% taster thinks that mouthfeel is very fine and smooth smooth,
83% taster thinks that taste is very aromatic, and 85% taster thinks that sugariness is moderate.
After being stored 18 months under conditions of 25 DEG C of temperature, humidity 50%, do not go bad, and still keep milky uniform
Shape liquid, mouthfeel is still fine and smooth smooth, and also there is no fat floatings and protein precipitation.
Embodiment 7
The present embodiment provides a kind of processing methods of almond dew beverage, comprising the following steps:
Step (1) selects full grains, the almond decladding without worm, without mildew and removes the peel, and is not taken off bitter wild ansu apricot
Benevolence；The not de- bitter wild almond of gained is ground into the rotten shape object that partial size is 60 microns and obtains almond gruel, keeps apricot in process of lapping
The temperature of benevolence gruel is 50 DEG C；
Step (2), it is successively that the gruel of 180Kg almond, 350Kg fructose, 6Kg diacetyl tartaric acid monodiglyceride, 4Kg is mono- hard
It is equal that mixing in blend tank is added in glycerol, 2Kg sucrose fatty ester, 10Kg sodium carbonate, 2Kg citric acid and 1500Kg water
It is even；
Step (3) is stirred step (2) resulting mixture, shears, makes emulsifying mixture；
Mixture after emulsification obtained by step (3) is delivered in decocting tank by step (4), is added after adding 4000Kg water
Heat is evacuated de- hardship to boiling and keep being boiled for 10 minutes, and in the case where vacuum degree is -0.05~-0.015Mpa
Mixture after tanning obtained by step (4) is delivered in homogeneous tank, under conditions of pressure 30MPa by step (5)
A homogeneous is carried out, second homogenate is carried out under conditions of pressure 40MPa, obtains the semi-finished product of almond dew beverage；
Step (6), by almond dew beverage semi-finished product 90 DEG C at a temperature of be filled in tinplate three-piece can and seal；
Step (7) is sterilized 18 minutes at 125 DEG C, obtains almond dew beverage after cooling.
Almond dew beverage obtained by the present embodiment is creamy white uniform shape liquid, and wherein protein content is 1.05%, fat
Content is 2.1%, and unsaturated fatty acid accounts for the 86% of amount of total fat.
100 people are randomly choosed to taste the almond dew beverage, 80% taster thinks that mouthfeel is very fine and smooth smooth,
86% taster thinks that taste is very aromatic, and 80% taster thinks that sugariness is moderate.
After being stored 18 months under conditions of 25 DEG C of temperature, humidity 50%, do not go bad, and still keep milky uniform
Shape liquid, mouthfeel is still fine and smooth smooth, and also there is no fat floatings and protein precipitation.
Embodiment 8
The present embodiment provides a kind of processing methods of almond dew beverage, comprising the following steps:
Step (1) selects full grains, the almond decladding without worm, without mildew and removes the peel, and is not taken off bitter wild ansu apricot
Benevolence；The not de- bitter wild almond of gained is ground into the rotten shape object that partial size is 45 microns and obtains almond gruel, keeps apricot in process of lapping
The temperature of benevolence gruel is 45 DEG C；
Step (2), successively by the gruel of 140Kg almond, 1.5Kg acesulfame potassium, 50Kg D-sorbite, 5Kg polyglyceryl fatty acid ester,
4Kg glycerin monostearate, 7Kg sodium bicarbonate, 2Kg sodium citrate and 1000Kg water are added in blend tank and are uniformly mixed；
Step (3) is stirred step (2) resulting mixture, shears, makes emulsifying mixture；
Mixture after emulsification obtained by step (3) is delivered in decocting tank by step (4), is added after adding 4000Kg water
Heat is evacuated de- hardship to boiling and keep being boiled for 6 minutes, and in the case where vacuum degree is -0.05~-0.015Mpa；
Mixture after tanning obtained by step (4) is delivered in homogeneous tank, under conditions of pressure 25MPa by step (5)
Homogeneous is carried out, the semi-finished product of almond dew beverage are obtained；
Step (6), by almond dew beverage semi-finished product 80 DEG C at a temperature of be filled in tinplate three-piece can and seal；
Step (7) is sterilized 27 minutes at 122 DEG C, obtains almond dew beverage after cooling.
Almond dew beverage obtained by the present embodiment is creamy white uniform shape liquid, and wherein protein content is 0.83%, fat
Content is 1.86%, and unsaturated fatty acid accounts for the 85% of amount of total fat.
100 people are randomly choosed to taste the almond dew beverage, 85% taster thinks that mouthfeel is very fine and smooth smooth,
81% taster thinks that taste is very aromatic, and 83% taster thinks that sugariness is moderate.
After being stored 18 months under conditions of 25 DEG C of temperature, humidity 50%, do not go bad, and still keep milky uniform
Shape liquid, mouthfeel is still fine and smooth smooth, and also there is no fat floatings and protein precipitation.
Embodiment 9
The present embodiment provides a kind of processing methods of almond dew beverage, comprising the following steps:
Step (1) selects full grains, the almond decladding without worm, without mildew and removes the peel, and is not taken off bitter wild ansu apricot
Benevolence；The not de- bitter wild almond of gained is ground into the rotten shape object that partial size is 48 microns and obtains almond gruel, keeps apricot in process of lapping
The temperature of benevolence gruel is 45 DEG C；
Step (2) successively gathers the gruel of 160Kg almond, 60Kg sucrose, 40Kg isomaltoketose, Sucralose 1.2Kg, 6Kg
Blend tank is added in fatty acid glyceride, 2Kg glycerin monostearate, 8Kg sodium carbonate, 2.5Kg sodium citrate and 1500Kg water
In be uniformly mixed；
Step (3) is stirred step (2) resulting mixture, shears, makes emulsifying mixture；
Mixture after emulsification obtained by step (3) is delivered in decocting tank by step (4), is added after adding 4500Kg water
Heat is evacuated de- hardship to boiling and keep being boiled for 5 minutes, and in the case where vacuum degree is -0.05~-0.015Mpa；
Mixture after tanning obtained by step (4) is delivered in homogeneous tank, under conditions of pressure 30MPa by step (5)
Primary and secondary homogeneous is carried out, the semi-finished product of almond dew beverage are obtained；
Step (6), by almond dew beverage semi-finished product 85 DEG C at a temperature of be filled in tinplate three-piece can and seal；
Step (7) is sterilized 19 minutes at 123 DEG C, obtains almond dew beverage after cooling.
Almond dew beverage obtained by the present embodiment is creamy white uniform shape liquid, and wherein protein content is 0.84%, fat
Content is 1.86%, and unsaturated fatty acid accounts for the 85% of amount of total fat.
100 people are randomly choosed to taste the almond dew beverage, 84% taster thinks that mouthfeel is very fine and smooth smooth,
83% taster thinks that taste is very aromatic, and 81% taster thinks that sugariness is moderate.
After being stored 18 months under conditions of 25 DEG C of temperature, humidity 50%, do not go bad, and still keep milky uniform
Shape liquid, mouthfeel is still fine and smooth smooth, and also there is no fat floatings and protein precipitation.
Embodiment 10
The present embodiment provides a kind of processing methods of almond dew beverage, comprising the following steps:
Step (1) selects full grains, the almond decladding without worm, without mildew to obtain the not de- bitter wild almond of belt leather；It will
The not de- bitter wild almond of gained belt leather is ground into the rotten shape object that partial size is 60 microns and obtains almond gruel, keeps apricot in process of lapping
The temperature of benevolence gruel is 50 DEG C；
Step (2), successively by the gruel of 150Kg almond, 350Kg sucrose, 5Kg polyglyceryl fatty acid ester, 4Kg glycerol monostearate
Ester, 2Kg stearyl lactate, 5Kg sodium cellulose glycolate, 10Kg microcrystalline cellulose, 5Kg sodium tripolyphosphate, 5Kg sodium carbonate,
0.5Kg citric acid and 1000Kg water, which are added in blend tank, to be uniformly mixed；
Step (3) is stirred step (2) resulting mixture, shears, makes emulsifying mixture；
Mixture after emulsification obtained by step (3) is delivered in decocting tank by step (4), is added after adding 4000Kg water
Heat is evacuated de- hardship to boiling and keep being boiled for 5 minutes, and in the case where vacuum degree is -0.05~-0.015Mpa；
Almond peel is filtered the mixture after tanning obtained by step (4) with the screen cloth that aperture is 120 microns by step (5)
It removes；
Step (6), mixture is delivered in homogeneous tank after step (5) are removed almond peel, under conditions of pressure 25MPa
A homogeneous is carried out, second homogenate is carried out under conditions of pressure 40MPa, obtains the semi-finished product of almond dew beverage；
Step (7), by almond dew beverage semi-finished product 80 DEG C at a temperature of be filled in tinplate three-piece can and seal；
Step (8) is sterilized 20 minutes at 122 DEG C, obtains almond dew beverage after cooling.
Almond dew beverage obtained by the present embodiment is in the uniform shape liquid of light newborn brown, and wherein protein content is 0.92%, rouge
Fat content is 1.9%, and unsaturated fatty acid accounts for the 86% of amount of total fat.
100 people are randomly choosed to taste the almond dew beverage, 70% taster thinks that mouthfeel is very fine and smooth smooth,
75% taster thinks that taste is very aromatic, and 82% taster thinks that sugariness is moderate.
After being stored 18 months under conditions of 25 DEG C of temperature, humidity 50%, do not go bad, and still keep milky uniform
Shape liquid, mouthfeel is still fine and smooth smooth, and also there is no fat floatings and protein precipitation.
From the point of view of above-mentioned test and evaluation result, almond, which is not removed the peel, to be directly filtered to final gained almond dew beverage
The properties such as nutritional ingredient, stability do not influence significantly, but mouthfeel and taste have certain influence.
Embodiment 11
The present embodiment provides a kind of processing methods of almond dew beverage, comprising the following steps:
Step (1) selects full grains, the almond decladding without worm, without mildew and removes the peel, and is not taken off bitter wild ansu apricot
Benevolence；The not de- bitter wild almond of gained is ground into the rotten shape object that partial size is 55 microns and obtains almond gruel, keeps apricot in process of lapping
The temperature of benevolence gruel is 50 DEG C；
Step (2), successively by the gruel of 120Kg almond, 300Kg sucrose, 6Kg polyglyceryl fatty acid ester, 4Kg glycerol monostearate
Ester, 8Kg sodium bicarbonate, 1Kg citric acid and 1000Kg water are added in blend tank and are uniformly mixed；
Step (3) is stirred step (2) resulting mixture, shears, makes emulsifying mixture；
Mixture after emulsification obtained by step (3) is delivered in decocting tank by step (4), is added after adding 4000Kg water
Heat is evacuated de- hardship to boiling and keep being boiled for 5 minutes, and in the case where vacuum degree is -0.05~-0.015Mpa；
Mixture after tanning obtained by step (4) is delivered in homogeneous tank, under conditions of pressure 20MPa by step (5)
A homogeneous is carried out, second homogenate is carried out under conditions of pressure 35MPa, obtains the semi-finished product of almond dew beverage；
Step (6), UHT sterilizes 5 seconds progress sterile fillings at 140 DEG C, obtains almond dew beverage.
Almond dew beverage obtained by the present embodiment is creamy white uniform shape liquid, and wherein protein content is 0.83%, fat
Content is 1.9%, and unsaturated fatty acid accounts for the 85% of amount of total fat.
Since the almond gruel partial size after grinding in step (1) is smaller, it therefore, there is no need to excessively high homogenization pressure.
100 people are randomly choosed to taste the almond dew beverage, 81% taster thinks that mouthfeel is very fine and smooth smooth,
86% taster thinks that taste is very aromatic, and 82% taster thinks that sugariness is moderate.
After being stored 12 months under conditions of 25 DEG C of temperature, humidity 50%, do not go bad, and still keep milky uniform
Shape liquid, mouthfeel is still fine and smooth smooth, and also there is no fat floatings and protein precipitation.
In above embodiments 1~11,1,4,7,11 gained of embodiment is the almond dew beverage of sugar-containing formulations, with crude sweet
As sweetener, gained almond milk beverage taste is aromatic for taste agent.But the raising of the requirement with consumer to healthy diet, contain
The high drink of sugar amount is no longer satisfied the demand of consumption.Therefore, the embodiment of the present invention 2,5,8 provides sugar-free almond dew beverage
Formula, adjust sugariness using functional sugar as primary sweetener, with artificial synthesis edulcorant, diabetic is also drinkable
The almond dew beverage of the sugar-free formulation.Embodiment 3,6,9 is the almond dew beverage of low sugar formula, using functional sugar as main sweet tea
Taste agent, addition a small amount of natural sweetener and artificial synthesis edulcorant, the formula is compared with sugar-containing formulations, and sugar intake is
It reduces；Compared with sugar-free formulation, taste is more aromatic.
It all include citric acid, lemon in the pH adjusting agent of embodiment 1,3~5,7,10 and 11 in above embodiments 1~10
Lemon acid can react with sodium carbonate, sodium bicarbonate and saleratus, generate carbon dioxide gas.Carbon dioxide gas
Generation is more advantageous to each component in almond dew beverage and is uniformly dispersed.Therefore, gained almond milk in embodiment 1,3~5,7 and 10
The character of beverage can stably keep the longer time, and example 11 is sterile filling after UHT high-temperature instantaneous sterilization, and stability is inferior to
The filling sterilised products of tinplate three-piece can.
Comparative example 1
This comparative example the difference from embodiment 1 is that:
In step (1), the almond of selection is to take off bitter wild almond, and it is 60 that the temperature of almond gruel is kept in process of lapping
℃。
Almond dew beverage obtained by this comparative example is creamy white uniform shape liquid, and wherein protein content is 0.61%, fat
Content is 1.7%, and unsaturated fatty acid accounts for the 75% of amount of total fat.
Comparative example 2
This comparative example the difference from example 2 is that:
In step (1), the almond of selection is to take off bitter wild almond, and it is 70 that the temperature of almond gruel is kept in process of lapping
℃。
Almond dew beverage obtained by the present embodiment is creamy white uniform shape liquid, and wherein protein content is 0.66%, fat
Content is 1.7%, and unsaturated fatty acid accounts for the 75% of amount of total fat.
Can be seen that from the difference of the difference of the above comparative example 1 and embodiment 1, comparative example 2 and embodiment 2 will not take off hardship
It is rotten during this that wild almond grinds to obtain almond, does not take off bitter Almond protein and fat content to final almond dew beverage
In nutritional ingredient have significant impact, in the production method of traditional almond milk, be that de- hardship first is carried out to wild almond, take off hardship mistake
Cheng Zhong, protein and fat loss are serious, reduce the nutritive value of almond dew beverage；In addition, the temperature of almond gruel is to final
Nutritional ingredient in almond dew beverage has a major impact, and in process of lapping, almond is rotten when the temperature is excessively high, can destroy almond
Nutritional ingredient especially will lead to unsaturated fatty acid oxidation deterioration, reduce the nutritive value of almond dew beverage.
In order to keep the effect of above-described embodiment more prominent, gained almond milk drink in embodiment 1~11 and comparative example 1~2
The nutritional ingredient of material and holding time are as shown in table 1.
The nutritional ingredient of 1~2 gained almond dew beverage of 1 embodiment 1~11 of table and comparative example and holding time
It can be seen that the almond dew beverage that the embodiment of the invention provides a kind of using not de- bitter wild almond as raw material
Processing method, by optimal control almond gruel processing temperature, tanning condition, the de- bitter vacuum degree parameter of vacuum, homogenization pressure, filling
The technological parameters such as temperature reduce the protein in not de- bitter wild almond and unsaturated fatty acids is lost in process and oxygen
Change, farthest retains the nutritional ingredient of almond.Specifically may include it is following the utility model has the advantages that
1, the fat content of the almond dew beverage obtained using processing method of the invention is 1.8% or more, unsaturated lipid
The ratio that fat acid accounts for amount of total fat reaches 85% or more, and protein content is 0.8% or more, and the almond produced with debittering almond
Dew, protein content 0.6%, fat content 1.6%.In comparison, the almond milk processed with non-debittering almond, protein
Content improves 33.3% or more, and fat content improves 12.5% or more.
2, the almond dew beverage obtained using the processing method of the embodiment of the present invention is creamy white uniform shape liquid.Mouthfeel is thin
Greasy smooth, apricot flavor is full, can satisfy consumer demand.
3, by control filling process and process for sterilizing, make the almond milk obtained using the processing method of the embodiment of the present invention
Beverage has longer shelf-life and shelf life.
4, the processing method of the embodiment of the present invention also solves the higher beverage of fat content, protein content and was saving
In journey the problem of fat floating, protein precipitation, the character of gained almond dew beverage is enable to stably keep 12 months or more.
5, the processing method process of the embodiment of the present invention is simple, is easy to control, and is suitble to large-scale industrial production, at low cost,
And the nutritional ingredient of almond milk can be improved.
The above is merely for convenience of it will be understood by those skilled in the art that technical solution of the present invention, not to limit
The present invention.All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in this
Within the protection scope of invention.
Claims (10)
1. a kind of processing method of almond dew beverage, which is characterized in that the processing method the following steps are included:
Step 1 will not take off bitter wild almond and be processed into almond gruel, and the partial size of almond gruel is for 60 microns hereinafter, process
The middle temperature for keeping the almond gruel is at 50 DEG C or less；
Step 2 deploys the almond gruel, sweetener, emulsifier, pH adjusting agent and water uniformly；
Step 3 is stirred the mixture from step 2, shears, and makes the emulsifying mixture；
Mixture from step 3 is delivered in tanning container by step 4, is boiled after adding water, tanning condition is to be heated to
It boils and is evacuated de- hardship, vacuum degree is between -0.05~-0.015Mpa；
Mixture from step 4 is delivered in homogeneous container by step 5, carries out homogeneous under the conditions of 15~40Mpa of pressure,
Obtain the semi-finished product of the almond dew beverage；
Step 6, by the almond dew beverage semi-finished product 70~98 DEG C at a temperature of carry out it is filling, sealing；
Step 7 is sterilized 10~30 minutes under the conditions of 118~125 DEG C, obtains the almond dew beverage after cooling.
2. processing method according to claim 1, which is characterized in that in the step 1, the partial size of the almond gruel is 45
~60 microns, the temperature of the gruel of almond described in process of lapping is not less than 45 DEG C.
3. processing method according to claim 2, which is characterized in that in the step 1, the granularity of the almond gruel is 45
~55 microns, the temperature of the gruel of almond described in process of lapping is not less than 45 DEG C.
4. processing method according to claim 1, which is characterized in that in the step 1, the not de- bitter wild almond is
By decladding and remove the peel obtained not de- bitter wild almond.
5. processing method according to claim 1, which is characterized in that in the step 1, the not de- bitter wild almond is
Bitter wild almond is not taken off by decladding but without what is obtained by peeling.
6. processing method according to claim 5, which is characterized in that before carrying out the step 5, first by the step
Mixture after 4 gained tannings is filtered with the screen cloth that aperture is 100~140 microns.
7. processing method according to claim 1, which is characterized in that in the step 2,
The parts by weight of the almond gruel are 100~180 parts,
The parts by weight of the emulsifier are 5~30 parts,
The parts by weight of the pH adjusting agent are 2~15 parts,
The sweetener is selected from the natural sweetener of 50~350 parts by weight, the artificial synthesis edulcorant of 0.5~1.5 parts by weight, 20
The functional sugar of~100 parts by weight or their any combination；
And the total weight number of water added in added water and the step 4 is 4000~6000 parts in the step 2.
8. processing method according to claim 7, which is characterized in that the emulsifier is selected from polyglyceryl fatty acid ester, sugarcane
Sugar fatty acid ester, diacetyl tartaric acid monodiglyceride, stearoyl lactate, stearyl lactate and glycerin monostearate
At least one of.
9. processing method according to claim 7, which is characterized in that the pH adjusting agent includes the group of following parts by weight
Point:
Sodium bicarbonate, sodium carbonate, saleratus or their any combination, 2~10 parts；
Citric acid or sodium citrate or their combination, 0.5~2.5 part.
10. processing method according to claim 9, which is characterized in that in the step 2, the addition of the pH adjusting agent
Sequentially are as follows: first add sodium bicarbonate, sodium carbonate, saleratus or their any combination, then add citric acid or sodium citrate
Or their combination.
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| CN110074196A (en) * | 2019-06-03 | 2019-08-02 | 承德森源绿色食品有限公司 | A kind of barley young leaf almond dew beverage |
| CN113951330A (en) * | 2021-10-27 | 2022-01-21 | 内蒙古沙漠之花生态产业科技有限公司 | Production process of high-protein original-taste almond beverage |
| CN115251162A (en) * | 2022-08-11 | 2022-11-01 | 石家庄格普顿生物科技股份有限公司 | Almond milk beverage with immunoregulation effect and production process thereof |
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