CN101715825A - Milk beverage and preparation method thereof - Google Patents
Milk beverage and preparation method thereof Download PDFInfo
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- CN101715825A CN101715825A CN200910191995A CN200910191995A CN101715825A CN 101715825 A CN101715825 A CN 101715825A CN 200910191995 A CN200910191995 A CN 200910191995A CN 200910191995 A CN200910191995 A CN 200910191995A CN 101715825 A CN101715825 A CN 101715825A
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- 235000020124 milk-based beverage Nutrition 0.000 title claims description 25
- 238000002360 preparation method Methods 0.000 title claims description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 37
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 37
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 35
- 235000020232 peanut Nutrition 0.000 claims abstract description 35
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 31
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 31
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 31
- 102000004190 Enzymes Human genes 0.000 claims abstract description 29
- 108090000790 Enzymes Proteins 0.000 claims abstract description 29
- 235000020234 walnut Nutrition 0.000 claims abstract description 27
- 241000758789 Juglans Species 0.000 claims abstract description 26
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 25
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 239000000839 emulsion Substances 0.000 claims abstract description 12
- 239000003381 stabilizer Substances 0.000 claims abstract description 12
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 11
- 239000003765 sweetening agent Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000013361 beverage Nutrition 0.000 claims abstract description 7
- 238000004537 pulping Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims description 41
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 15
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 15
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 15
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 15
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 15
- 235000020995 raw meat Nutrition 0.000 claims description 11
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 239000003518 caustics Substances 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 241000233866 Fungi Species 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000003082 abrasive agent Substances 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 claims 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 3
- 235000020185 raw untreated milk Nutrition 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 238000002386 leaching Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000000415 inactivating effect Effects 0.000 abstract 3
- 241000758791 Juglandaceae Species 0.000 abstract 2
- 235000020265 peanut milk Nutrition 0.000 abstract 1
- 230000000452 restraining effect Effects 0.000 abstract 1
- 235000020261 walnut milk Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 238000012856 packing Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 3
- 108010064851 Plant Proteins Proteins 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000021118 plant-derived protein Nutrition 0.000 description 3
- 235000013322 soy milk Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 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
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
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- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
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- 230000000295 complement effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
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- 235000013616 tea Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a walnut and peanut milk beverage which is prepared by the steps of: pulping 40-50 mass percent of peanut, 40-50 mass percent of soybean and 10-20 mass percent of walnut as raw materials; baking to peel peanuts and soybean before pulping; then carrying out enzyme inactivating treatment on walnuts and peeled peanuts and soybean; then adopting a hot weak base solution to grind, pulp and homogenize with the materials subjected to the enzyme inactivating treatment to obain walnut and peanut protein pulp; mixing 30-45 mass percent of walnut and peanut protein pulp, 40-50 mass percent of milk, 0-25 mass percent of water and 0.3-0.6 mass percent of emulsion stabilizer with 1-10 mass percent of sweetener, homogenizing and sterilizing. The invention sufficiently utilizes the fragrance of the peanuts and the walnuts to restrain the beany flavor and the harsh taste of the soybean; meanwhile, the generation and the reaction of harmful enzymes in the soybean are effectively reduced through the steps of baking peeling, enzyme inactivating, hot weak base solution pulping, beany flavor removing and the like, thereby ensuring the product safety, and restraining the generation of the beany flavor and the bad flavor of the products for the most part, and increasing the protein leaching yield.
Description
Technical field
The present invention relates to a kind of milk beverage and production method thereof, relate in particular to a kind of milk beverage and production method thereof that contains vegetable protein.
Background technology
The beverage types of Chu Shouing is a lot of in the market, and fruit drink, soda, tea beverage etc. are arranged, and has satisfied people's different demands.But along with improving constantly of living standard, people also more and more pay close attention to health, therefore the milk beverage that help healthy milk beverage, particularly adds vegetable protein is subjected to consumer's favor day by day, but present plant protein milk beverage on the market, its dietary protein origin is single, be mainly soybean protein, usually adopt conventional steps preparations such as comprising selected, cleaning, slurrying, homogeneous, sterilization and packing, the plant protein milk beverage taste that finally makes is single, product beany flavor, soybean astringent taste are heavier, structural state is thin, and mouthfeel is bad.At the more and more diversified consumption demand of people, the exploitation new varieties plant protein milk beverage that nutrition arrangement is more reasonable, abundant, mouthfeel is more mellow and fuller, full has been a primary goal of seizing the first market opportunities for milk beverage manufacturer.
Summary of the invention
The purpose of this invention is to provide a kind of walnut-kernel and peanut-kernel albumen slurry.
Another object of the present invention provides a kind of walnut-kernel and peanut-kernel milk beverage, and this beverage is a primary raw material with above-mentioned walnut-kernel and peanut-kernel albumen slurry and milk, and the walnut-kernel and peanut-kernel milk beverage of preparation has the walnut-kernel and peanut-kernel fragrant, and structural state is dense, and mouthfeel is full smooth.
Another purpose of the present invention provides a kind of above-mentioned walnut-kernel and peanut-kernel milk drink producing method.
The object of the present invention is achieved like this: a kind of walnut-kernel and peanut-kernel albumen slurry is characterized in that: it comprises that employing is that raw pulp, homogenizing step make in peanut 40～50%, soybean 40～50%, the walnut 10～20% of mass percent; Wherein, earlier peanut and soybean are toasted the decortication processing before the slurrying, again peanut, the soybean of walnut and the decortication enzyme that goes out is handled, reaching the enzyme effect of fully going out can not make each material become paste again, adopt the material after the hot weak caustic solution and the enzyme that goes out are handled to carry out abrasive material slurrying again, to improve the protein leaching rate and to remove beany flavor.
Above-mentioned raw materials is preferably peanut 45%, soybean 45% and the walnut 10% in mass percent.
It is to place 120～200 ℃ steam to handle each material that the above-mentioned enzyme that goes out is handled; Above-mentioned weak caustic solution preferred mass percentage concentration is 0.1 ‰～0.5 ‰ sodium bicarbonate aqueous solution, and temperature is 90～100 ℃, and the pH value is 7.0～9.0.
A kind of walnut-kernel and peanut-kernel milk beverage, it is characterized in that: it is to mix with sweetener 1～10% with above-mentioned walnut-kernel and peanut-kernel albumen slurry 30～45%, milk 40～50%, water 0～25%, emulsion stabilizer 0.3～0.6%, by percentage to the quality, again through homogeneous, sterilization makes.
Can also add white fungus slurry in the above-mentioned walnut-kernel and peanut-kernel albumen slurry or/and red date slurry part replaces accounting for the walnut-kernel and peanut-kernel albumen slurry of above-mentioned mass percent, the ratio of quality and the number of copies of itself and above-mentioned walnut-kernel and peanut-kernel albumen slurry is 1: 4～9 to enrich its local flavor.
Above-mentioned emulsion stabilizer comprises 70%～80% glycerin monostearate in mass percent, 20%～30% microcrystalline cellulose.
Above-mentioned sweetener is preferably white granulated sugar, can also be the sweetener that the state's laws rules allow interpolation certainly, as acesulfame potassium or Aspartame etc.
Another object of the present invention is achieved in that a kind of walnut-kernel and peanut-kernel milk drink producing method, it makes through comprising slurrying, homogenizing step, it is characterized in that: it adopts and comprises that peanut 40～50%, soybean 40～50%, walnut 10～20% in mass percent are raw pulp; Earlier peanut and soybean are toasted decortication before the pulping process and handle, again peanut, the soybean of walnut and decortication carried out the steam enzyme that goes out and handle; Adopt the material after the hot weak caustic solution and the enzyme that goes out are handled to carry out abrasive material slurrying again, add and comprise that effective dose milk, emulsion stabilizer, sweetener homogeneous, sterilization make.
130～200 ℃ of above-mentioned baking decortication treatment temperatures; 120～200 ℃ of the vapor (steam) temperatures that the above-mentioned enzyme that goes out is handled; The mass percent of above-mentioned weak caustic solution is 0.1 ‰～0.5 ‰, pH value 7.0～9.0, and temperature is 90～100 ℃, it is 1: 8～9 that the material after the enzyme that goes out is handled closes with the proportion by weight of the weak caustic solution that is used for defibrination.
Specifically, a kind of walnut-kernel and peanut-kernel milk drink producing method is characterized in that:
A. selected batching: remove the impurity and the part of going mouldy, damage by worms in peanut, soybean, the walnut;
B. baking decortication: with baking machine, peeling machine peanut, soybean are toasted, peel, 130～200 ℃ of baking temperatures;
C. go out enzyme, slurrying: soybean, peanut and walnut mixed material after the above-mentioned baking decortication were at first handled 5 seconds through 120～200 ℃ the steam enzyme that goes out, be with temperature that 90～100 ℃, pH value are 7.0～9.0 again, mass percentage concentration is that 0.1 ‰～0.5 ‰ sodium bicarbonate aqueous solution mixes, material after the described enzyme that goes out is handled is 1: 8～9 with the mass parts ratio of sodium bicarbonate aqueous solution, enter defibrination in the colloid mill at last, the nutriments such as protein in above-mentioned each material are fully separated out;
D. take off the raw meat sterilization: enter vacuum after the slurries after the above-mentioned slurrying are heated to 120～180 ℃ and take off the raw meat machine and take off the raw meat sterilization;
E. homogeneous: adopt high pressure homogenizer, it is high-pressure homogeneous to adopt the pressure of 60～90MPa that slurries are carried out, and can improve the product mouthfeel by this step, improves the homogeneity and the stability of product;
F. second homogenate: adopt high pressure homogenizer, adopt the pressure of 60～90MPa that slurries are carried out the secondary high-pressure homogeneous, make walnut-kernel and peanut-kernel albumen slurry, can further improve the product mouthfeel, improve the homogeneity and the stability of product by this step;
G. with above-mentioned walnut-kernel and peanut-kernel albumen slurry 30～45%, milk 40～50%, water 0～25%, emulsion stabilizer 0.3～0.6%, sweetener 1～10% by percentage to the quality, mix, 15～20Mpa homogeneous, sterilization, make the walnut-kernel and peanut-kernel milk beverage.
Beneficial effect of the present invention:
1, the present invention by baking decortication, the enzyme that goes out, the slurrying of hot weak base water, take off technology such as raw meat and reduced generation and the reaction that is harmful to enzyme in the soybean effectively, guaranteed security of products, and suppressed the generation of product beany flavor dramatically, improved the leaching rate of protein simultaneously.
2, the present invention passes through orthogonal experiment from prescription, simultaneously in conjunction with a large amount of ratios of selecting peanut of the present invention, walnut, soybean of testing of optimizing, the fragrance that makes full use of a certain proportion of peanut, walnut suppresses fishy smell and the astringent taste of soybean, has improved the solid sense of product, mellow and full sense simultaneously; Further, be peanut 45%, soybean 45% and walnut 10% by campaign and to the best proportioning that the Blind Test result that the walnut-kernel and peanut-kernel milk beverage of gained carries out detection, the mouthfeel of respective performances parameter obtains above-mentioned raw materials.
3, the present invention forms nutrition complement with the combining of animal protein and vegetable protein, and can effectively improve the dietary nutrition structure of China urban and rural residents, makes nutrition be tending towards balanced, thereby reduces " inferior health " crowd, strengthens compatriots' physique, strong Chinese physique.
4, the quality plant albumen that extracts from peanut, soybean, walnut of the present invention is by the allotment with milk, sugar and emulsifying agent, again through homogeneous, take off raw meat and handle, making its solid content is 12～16%, thereby has optimized the mouthfeel and the sense organ of product.Because product animal protein content of the present invention is lower, thereby lactose content is lower, and it is drunk by people to be particularly suitable for lactose intolerance.Simultaneously, its contained unrighted acid is for reducing cholesterol, and angiocardiopathy preventing has remarkable effect, is the splendid nutrient and healthcare products that are fit to the modern.
5, walnut-kernel and peanut-kernel milk of the present invention puts goods on the market, and receives good market efficiency, and present only market, Chongqing just occupies the market share of similar milk beverage 52.3%.Dairy produce of the present invention is just changing consumers in general to dairy produce and the suckle tradition of beverage, single consumption idea with its abundant nutrition arrangement and lubricated full mouthfeel, and the market of this invention product is thrown in positive pavilion and played the new spending tide of a ripple and change.
The specific embodiment
Can further be well understood to the present invention by specific embodiments of the invention given below and comparing embodiment, but they not limitation of the invention.
Embodiment 1
The preparation of walnut-kernel and peanut-kernel milk:
A. selected: as to take by weighing 4.5 kilograms of peanuts, 4.5 kilograms of soybean, 1 kilogram of walnut, remove the impurity and the part of going mouldy, damage by worms in peanut, soybean, the walnut.
B. baking decortication: peanut, soybean are toasted, peel with baking machine, peeling machine; 160 ℃ of baking temperatures.
C. the enzyme slurrying of going out: soybean, peanut and walnut mixed material after the above-mentioned baking decortication are at first handled through the enzyme that goes out that 120 ℃ steam carries out 5 seconds kinds, be that 8～9 times of the said mixture material, mass percentage concentration are that 0.5 ‰ sodium bicarbonate aqueous solution mixes with 90 ℃, pH 7.5, quality again, enter defibrination in the colloid mill at last, the nutriments such as protein in above-mentioned each material are fully separated out.
D. take off the raw meat sterilization: enter vacuum after the slurries after the above-mentioned slurrying are heated to 120 ℃～180 ℃ and take off the raw meat machine and take off the raw meat sterilization, make walnut-kernel and peanut-kernel albumen slurry;
E. homogeneous: adopt high pressure homogenizer, it is high-pressure homogeneous to adopt the pressure of 60～90MPa that slurries are carried out, and can improve the product mouthfeel by this step, improves the homogeneity and the stability of product;
F. second homogenate: adopt high pressure homogenizer, adopt the pressure of 60～90MPa that slurries are carried out the secondary high-pressure homogeneous, can further improve the product mouthfeel, improve the homogeneity and the stability of product by this step;
G. with 40 kilograms in the above-mentioned walnut-kernel and peanut-kernel albumen slurry that makes, 42 kilograms in milk, 13 kilograms in water, 5 kilograms of white granulated sugars, 0.45 kilogram of glycerin monostearate and 0.15 kilogram of mixing of microcrystalline cellulose are through 15～20Mpa homogeneous, 130～140 ℃, 3～15s sterilization, packing is made walnut-kernel and peanut-kernel milk.
Embodiment 2-10: kind, quality and technological parameter by material in following table 1 and the table 2 carry out, and other is all identical with embodiment 1.Make walnut-kernel and peanut-kernel milk beverage of the present invention.
Table 1
| Embodiment | The quality of peanut, soybean, walnut (unit: kilogram) | Baking temperature (℃) | The steam enzyme-removal temperature (℃) | The sodium bicarbonate aqueous solution temperature (℃) | Sodium bicarbonate aqueous solution pH value | The sodium bicarbonate aqueous solution mass percentage concentration | Walnut-kernel and peanut-kernel albumen stock quality (unit: kilogram) | Milk quality (unit: kilogram) | Water (unit: kilogram) | Emulsion stabilizer quality (unit: kilogram) | White granulated sugar and quality (unit: kilogram) |
| ??2 | ??8/8/4 | ??130 | ??120 | ??90 | ??7.0 | ??0.1‰ | ??85 | ??85 | ??28.7 | ??1.06 | ??12.75 |
| ??3 | ??5/4.4/1.6 | ??150 | ??125 | ??100 | ??9.0 | ??0.2‰ | ??75 | ??100 | ??49.25 | ??0.75 | ??25 |
| ??4 | ??65/71.2/18.6 | ??145 | ??200 | ??92 | ??7.2 | ??0.5‰ | ??870 | ??812 | ??88.9 | ??7.73 | ??154.67 |
| ??5 | ??55/47.8/16.7 | ??195 | ??160 | ??93 | ??7.5 | ??0.18‰ | ??500 | ??583.3 | ??273.6 | ??4.17 | ??27.78 |
| ??6 | ??60/56/17 | ??180 | ??165 | ??95 | ??7.8 | ??0.26‰ | ??660 | ??754.3 | ??69.14 | ??9.43 | ??78.57 |
| ??7 | ??5.5/4.4/1.1 | ??200 | ??131 | ??97.5 | ??8.0 | ??0.4‰ | ??800 | ??840 | ??148 | ??12 | ??200 |
| ??8 | ??100/82/22 | ??135 | ??150 | ??99 | ??8.2 | ??0.45‰ | ??1500 | ??2000 | ??970 | ??30 | ??500 |
| ??9 | ??130/121/51 | ??140 | ??185 | ??91 | ??8.5 | ??0.3‰ | ??1650 | ??1500 | ??476.25 | ??11.25 | ??112.5 |
| ??10 | ??6/5.25/1.25 | ??155 | ??136 | ??96 | ??8.7 | ??0.35‰ | ??60 | ??60 | ??0 | ??0.8 | ??12.53 |
Table 2
| Embodiment | Emulsion stabilizer component and quality (unit: kilogram) |
| ??2 | Glycerin monostearate 0.742, microcrystalline cellulose 0.318 |
| ??3 | Glycerin monostearate 0.6, microcrystalline cellulose 0.15 |
| ??4 | Glycerin monostearate 5.8, microcrystalline cellulose 1.93 |
| ??5 | Glycerin monostearate 3.0, microcrystalline cellulose 1.17 |
| ??6 | Glycerin monostearate 6.98, microcrystalline cellulose 2.45 |
| ??7 | Glycerin monostearate 9.12, microcrystalline cellulose acid sodium 2.88 |
| ??8 | Glycerin monostearate 23.4, microcrystalline cellulose 6.6 |
| ??9 | Glycerin monostearate 8.89, microcrystalline cellulose 2.36 |
| ??10 | Glycerin monostearate 0.616, microcrystalline cellulose 0.184 |
Embodiment 11
It is standby that the 250g white fungus is boiled into 10 kilograms of white fungus slurries, 40 kilograms of walnut-kernel and peanut-kernel albumen slurries as embodiment 1,62.5 kilogram milk, 11.75 kilogram white granulated sugar, 0.6 kilogram glycerin monostearate and 0.15 kilogram of microcrystalline cellulose mix, through 15～20Mpa homogeneous, and 120～130 ℃, 7s sterilization, packing are made white fungus walnut-kernel and peanut-kernel milk beverage.
Embodiment 12
1 kilogram of red date making beating, filter, it is standby to make 10 kilograms of red date slurries, 90 kilograms of walnut-kernel and peanut-kernel albumen slurries as embodiment 1,95.24 kilogram milk, 23.1 kg of water, 19.05 kilograms of white granulated sugars, 0.5 kilogram of glycerin monostearate and 0.214 kilogram of microcrystalline cellulose mix, through 15～20Mpa homogeneous, 120～130 ℃, 7s sterilization, packing are made red date walnut-kernel and peanut-kernel milk beverage.
Comparative Examples 1:
The preparation of soymilk:
80 kilograms in 10 kilograms of soybean and water carry out screenings through conventional defibrination, filtration and separate, and make the soybean protein slurry, add 5 kilograms of white granulated sugars again, 1 kilogram of fresh milk, 0.4 kilogram of carragheen mixes, through 15～20Mpa homogeneous, 130～150 ℃, 7s sterilization, last can makes soymilk.
The soymilk that will make by above-mentioned technology, by 47 consumer's Blind Test are obtained as drawing a conclusion:
As seen from the above table: walnut-kernel and peanut-kernel milk of the present invention proves that all obviously being better than comparative example aspect beany flavor, astringent taste and the comprehensive mouthfeel walnut-kernel and peanut-kernel milk beneficial effect of the present invention is remarkable.
Claims (10)
1. walnut-kernel and peanut-kernel albumen slurry, it is characterized in that: it comprises that employing is that raw pulp, homogenizing step make in peanut 40～50%, soybean 40～50%, the walnut 10～20% of mass percent; Wherein, earlier peanut and soybean are toasted the decortication processing before the slurrying, again peanut, the soybean of walnut and the decortication enzyme that goes out is handled, reached the enzyme effect of fully going out and each material is become stick with paste, adopt the material after the hot weak caustic solution and the enzyme that goes out are handled to carry out abrasive material slurrying again.
2. walnut-kernel and peanut-kernel albumen slurry as claimed in claim 1 is characterized in that: described pulping raw material is peanut 45%, soybean 45% and walnut 10%, in mass percent.
3. walnut-kernel and peanut-kernel albumen slurry as claimed in claim 1 or 2 is characterized in that: it is to place 120～200 ℃ steam to handle each material that the described enzyme that goes out is handled; Described weak caustic solution is that mass percentage concentration is 0.1 ‰～0.5 ‰ sodium bicarbonate aqueous solution, and temperature is 90～100 ℃, and the pH value is 7.0～9.0.
4. the walnut-kernel and peanut-kernel milk of an employing such as each described walnut-kernel and peanut-kernel albumen pulp preparation of claim 1～3, it is characterized in that: it mixes with sweetener 1～10% with described walnut-kernel and peanut-kernel albumen slurry 30～45%, milk 40～50%, water 0～25%, emulsion stabilizer 0.3～0.6%, by percentage to the quality, through homogeneous, sterilization makes walnut-kernel and peanut-kernel milk again.
5. peach blossom raw milk beverage as claimed in claim 4 is characterized in that: also add white fungus slurry in the described walnut-kernel and peanut-kernel albumen slurry or/and the red date slurry, the ratio of quality and the number of copies of itself and walnut-kernel and peanut-kernel albumen slurry is 1: 4～9.
6. peach blossom raw milk beverage as claimed in claim 4 is characterized in that: described sweetener is a white granulated sugar.
7. peach blossom raw milk beverage as claimed in claim 4 is characterized in that: described emulsion stabilizer is in 70%～80% glycerin monostearate of mass percent, 20%～30% microcrystalline cellulose.
8. walnut-kernel and peanut-kernel milk drink producing method, it makes through comprising slurrying, homogenizing step, it is characterized in that: its adopts peanut 40～50%, soybean 40～50%, walnut 10～20% in mass percent is raw pulp; Earlier peanut and soybean are toasted decortication before the pulping process and handle, again peanut, the soybean of walnut and decortication carried out the steam enzyme that goes out and handle; Adopt the material after the hot weak caustic solution and the enzyme that goes out are handled to carry out abrasive material slurrying again, add and comprise that effective dose milk, emulsion stabilizer, sweetener homogeneous, sterilization make.
9. walnut-kernel and peanut-kernel milk drink producing method as claimed in claim 8 is characterized in that: 130～200 ℃ of described baking decortication treatment temperatures; The vapor (steam) temperature that the described enzyme that goes out is handled is 120～200 ℃; The mass percent of described weak caustic solution is 0.1 ‰～0.5 ‰, pH value 7.0～9.0, and temperature is 90～100 ℃, it is 1: 8～9 that the material after the enzyme that goes out is handled closes with the proportion by weight of the weak caustic solution that is used for defibrination.
10. walnut-kernel and peanut-kernel milk drink producing method as claimed in claim 8 is to prepare by following steps:
A. selected: as to remove the impurity and the part of going mouldy, damage by worms in peanut, soybean, the walnut;
B. baking decortication: peanut, soybean are toasted, peel with baking machine, peeling machine;
C. go out enzyme, slurrying: soybean, peanut and walnut mixed material after the described baking decortication are at first handled through 120～200 ℃ the steam enzyme that goes out, be with temperature that 90～100 ℃, pH value are 7.0～9.0 again, mass percentage concentration is that 0.1 ‰～0.5 ‰ sodium bicarbonate aqueous solution mixes, described mixed material is 1: 8～9 with the mass parts ratio of sodium bicarbonate aqueous solution, enters defibrination in the colloid mill at last;
D. take off the raw meat sterilization: enter vacuum after the slurries after the described slurrying are heated to 120～180 ℃ and take off the raw meat machine and take off the raw meat sterilization;
E. homogeneous: adopt high pressure homogenizer, under the pressure of 60～90MPa, carry out high-pressure homogeneous to described slurries;
F. second homogenate: adopt high pressure homogenizer, adopt the pressure of 60～90MPa that slurries are carried out the secondary high-pressure homogeneous, make walnut-kernel and peanut-kernel albumen slurry;
G. with described walnut-kernel and peanut-kernel albumen slurry 30～45%, milk 40～50%, water 0～25%, emulsion stabilizer 0.3～0.6%, sweetener 1～10% by percentage to the quality, mix, 15～20Mpa homogeneous, sterilization, make walnut-kernel and peanut-kernel milk of the present invention; Also add white fungus slurry or red date slurry in the described walnut-kernel and peanut-kernel albumen slurry, the ratio of quality and the number of copies of itself and described walnut-kernel and peanut-kernel albumen slurry is 1: 4～9; Described emulsion stabilizer is in 70%～80% glycerin monostearate of mass percent, 20%～30% microcrystalline cellulose; Described sweetener is a white granulated sugar.
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