CN1135859A

CN1135859A - Preparation of almond drink

Info

Publication number: CN1135859A
Application number: CN95104494A
Authority: CN
Inventors: 张堡捷
Original assignee: SIHAI FINE DRINKING PRODUCTS CO Ltd CHENGDE CITY
Current assignee: SIHAI FINE DRINKING PRODUCTS CO Ltd CHENGDE CITY
Priority date: 1995-05-17
Filing date: 1995-05-17
Publication date: 1996-11-20

Abstract

A method for producing almond syrup with wild almond, granular white sugar and water includes such steps as removing bitter taste from wild almond, baking, grinding, preparing, high-pressure homogenization and emulsification. Obtained almond syrup has pure milk white color, agreeable fragrance and sweetness, and no deposit.

Description

Preparation of almond drink

The present invention relates to contain the preparation method of the health beverages of pure natural fruit, specifically is the method that primary raw material is made almond milk with the almond.

Almond milk is to be the natural beverage that primary raw material and water are processed as with almond, white sugar.Effect with moistening lung, beauty treatment, beauty treatment.It is a kind of health beverages that is loved by the people, but because the defective that exists on its raw material selection, proportioning and the processing method, so that numerous in the market almond milk product, exist precipitation many, bad colour, as brown or rust appear, lack the fragrance of almond, the product that has, even problems such as peculiar smell are arranged.

Shortcomings in various degree such as the object of the invention provides a kind of processing method with modern science and technology to produce the new method of almond milk, and is too much to overcome the precipitation that almond milk drink in the market exists, and bad colour and mouthfeel are undesirable.

Preparation of almond drink of the present invention, at first be strict selected when the maturation of producing per year, full, do not have go mouldy, no worm, pure wild semen armeniacae amarae be raw material.Carry out processing and fabricating by following processing step then:

(1) amygdalate debitterize, oven dry and levigate

Semen armeniacae amarae is added water boil 10-20 minute, soaked 2-4 hour, again will be through decortication, debitterize, drop anhydrate clean almond 60-80 ℃ of oven dry 6-10 hour, and the almond after the oven dry is a white, little hardship, and fragrant, crisp, the almond water content is 2-3%.With grinder and colloid mill, it is stand-by to grind to form the thin apricot kernel butter of 250-300 order with the almond after the oven dry;

(2) preparation

Press main raw materials in proportion (weight): semen armeniacae amarae 4-6%, white granulated sugar 8-12%, water 82-88% is mixed with mixed liquor, and under agitation boils 8-12 minute;

(3) high-pressure homogeneous

Use high pressure homogenizer, remain on 200-240kg/cm ²Pressure carries out homogeneous with (2) liquid mixture prepared down, until becoming uniform milky emulsion;

(4) method of making drink is routinely carried out can, is filled into vial or pop can or clad aluminum foil flexible package.Then at 120-125 ℃ of high-temperature sterilization 10-20 minute;

(5) room temperature storage 5-7 days, quality inspection was qualified, promptly can be considered qualified almond milk drink.

By the almond milk of the inventive method processing and fabricating, have pure milky, mouthfeel is fragrant and sweet, has kept the amygdalate strong fragranced of pure natural, and outward appearance almost be can not see sediment (allow small amount of precipitate, but promptly dissolve once jolting).Its oeverall quality all is better than existing almond milk drink.

* carry out quality testing by company standard Q/PSH02-95

Embodiment

Selected when the nothing of producing the full grains maturation per year is gone mouldy, no worm, the wild semen armeniacae amarae 20kg of pure high-quality, in 50 liter stainless-steel pans, after adding water (addition of water was soaked the about 10cm of almond) and boiling 15 minutes, soaked 3 hours, drop anhydrates, with the water flushing of boiling 3 times, the water drop is gone, almond that will be after debitterize is handled places 70 ℃ of bakings of stainless steel disc drying box 8 hours, and detecting oven dry back almond juice content is 2.5%.At this moment, almond is a white, little hardship, and fragrant, crisp.With grinder and colloid mill, it is stand-by with 300 purpose apricot kernel butters that almond is finely ground to processing.Take by weighing levigate apricot kernel butter 500g, white granulated sugar 1000g adds the water of 8500ml in the enamel jacketed pan that band stirs, and stirs and boils 10 minutes, will use high pressure homogenizer, at 220kg/cm through boiling the also mixed liquor of mixing then ²Homogeneous becomes uniform and stable emulsion under the pressure, promptly making outward appearance is milky, mouthfeel is fragrant and sweet, the almond milk of strong apricot fragrance, be filled into by (200ml/ bottle) in the vial, 120 ℃ the sterilization 15 minutes, at room temperature deposit 6 days after, carry out quality inspection (sense organ technology, physical and chemical index by company standard Q/PSH02-95 ^*, sanitary index ^{* *}Carry out complete detection

* Q/PSH02-95 physical and chemical index:

The project indicator

Sugared type 4-6 in 1 soluble solid content

(20 ℃ of compound microcapsules) low-sugar type 1-3

2 protein % 〉=0.12

3 food additives are pressed GB2760 and are carried out

4 lead (in Pb) Mg/kg≤1

5 arsenic (in As) Mg/kg≤0.5

6 bronze medals (in Cu) Mg/kg≤10

7 cyanide PPm≤0.5

* * sanitary index:

Total number of bacteria (individual/ml)≤100

Coliform (individual/100ml)≤6

Pathogenic bacteria must not detect

Claims

1, a kind of preparation method of almond milk is characterized in that the procedure of processing of described method is as follows:

(1) amygdalate debitterize, oven dry and levigate

Semen armeniacae amarae is added water boil 10-20 minute, soaked 2-4 hour, decortication, debitterize, draining is cleaned, and 60-80 ℃ of oven dry 8-10 hour, grinds to form the thin sauce of 200-300 order;

(2) preparation

Press main raw materials in proportion (weight): semen armeniacae amarae 4-6%, white granulated sugar 8-12%, the mixed liquor of water 82-85% under agitation boiled 8-12 minute;

(3) high-pressure homogeneous

At 200-240kg/cm ²Under the pressure, homogeneous becomes emulsion;

(4) can, high-temperature sterilization;

(5) room temperature storage 5-7 days, quality inspection.