阅读说明：本技术 一种复合坚果饮料及其制备方法 (Composite nut beverage and preparation method thereof ) 是由 钟虹光 尧梅香 朱晓娟 周明 黄红卫 王诚远 于 2019-11-28 设计创作，主要内容包括：本发明公开了一种复合坚果饮料,按重量原料配比,包括核桃仁50—100份、腰果仁10—100份、榛子仁20—80份、夏威夷果仁10—70份、开心果仁20—60份、碧根果仁30—70份、松子仁10—80份、巴旦木仁20—40份、杏仁10—30份、花生仁30—60份。本发明的有益效果是：采用多种不同的坚果仁为原料,配方设计科学合理,所制作的复合坚果饮料色泽丰富、口感醇厚、奶香风味浓郁、体系稳定性较好,富含亚油酸、亚麻酸、维生素E等活性物质,保健价值高。(The invention discloses a composite nut beverage, which comprises, by weight, 50-100 parts of walnut kernels, 10-100 parts of cashew nuts, 20-80 parts of hazelnut kernels, 10-70 parts of macadamia nuts, 20-60 parts of pistachio nuts, 30-70 parts of petunia nuts, 10-80 parts of pine nuts, 20-40 parts of almond kernels, 10-30 parts of almonds and 30-60 parts of peanut kernels. The invention has the beneficial effects that: the prepared composite nut beverage is rich in color, mellow in taste, rich in milk flavor, good in system stability, rich in active substances such as linoleic acid, linolenic acid, vitamin E and the like, and high in health care value.)

1. The composite nut beverage is characterized by comprising, by weight, 50-100 parts of walnut kernels, 10-100 parts of cashew nuts, 20-80 parts of hazelnut kernels, 10-70 parts of macadamia nuts, 20-60 parts of pistachio nuts, 30-70 parts of petunia nuts, 10-80 parts of pine nuts, 20-40 parts of almond kernels, 10-30 parts of almonds and 30-60 parts of peanut kernels.

2. The composite nut beverage according to claim 1, further comprising 10-40 parts of pecan kernels, 10-30 parts of almond kernels, 20-50 parts of torreya grandis kernels, 5-15 parts of ginkgo nuts, 5-20 parts of abalone kernels, 20-50 parts of acorn kernels, 5-30 parts of watermelon seeds, 10-20 parts of sunflower seeds, 10-30 parts of pumpkin seeds, 5-15 parts of chestnut kernels, 20-40 parts of lotus seeds and 40-60 parts of water chestnut meat.

3. The composite nut drink according to claim 2, further comprising 100-200 parts of a sweetener and 1000-1500 parts of purified water.

4. The composite nut beverage according to claim 3, wherein the sweetener is one of white granulated sugar, maltose, glucose, sucralose, stevioside, maltitol, erythritol, sorbitol, fructo-oligosaccharide, xylo-oligosaccharide, malto-oligosaccharide, isomalto-oligosaccharide.

5. A preparation method of a compound nut beverage is characterized by comprising the following steps:

s1, weighing 50-100 parts of walnut kernels, 10-100 parts of cashew kernels, 20-80 parts of hazelnut kernels, 10-70 parts of macadamia nuts, 20-60 parts of pistachio nuts, 30-70 parts of petunia nuts, 10-80 parts of pine nuts, 20-40 parts of almond kernels, 10-30 parts of almonds and 30-60 parts of peanut kernels, cleaning, airing, adding 80 ℃ purified water, mixing and pulping to prepare composite raw pulp;

s2, crushing the composite raw stock for 10-30 min by adopting a high-pressure jet nano-micro crusher under the pressure of 80-100 Mpa to obtain the composite raw stock with the size of slurry particles being nano-scale;

s3, uniformly mixing the composite raw pulp with the pulp particle size of nanometer level prepared in the S2 and a sweetening agent, processing for 20-40 min through a colloid mill, homogenizing for 10-20 min under the pressure of 45Mpa, and homogenizing twice to obtain a semi-finished product of the composite nut beverage;

and S4, performing ultrahigh-temperature instant sterilization on the semi-finished product of the compound nut beverage, and performing low-temperature aseptic filling to obtain the final finished product of the compound nut beverage.

6. The method of making a composite nut drink according to claim 5, wherein the ultra high temperature flash sterilization temperature is 130-140 ℃ in S4; the time is 30-45 s.

7. The method of claim 6, wherein in step S4, the semi-finished composite nut beverage is first heat sterilized, inoculated and fermented, then subjected to ultra-high temperature flash sterilization and aseptically filled at low temperature to form the final finished composite nut beverage.

8. The method of making a composite nut beverage of claim 5 wherein S5 is substituted for S4; s5, spray drying the semi-finished product of the compound nut beverage to obtain the finished product of the compound nut beverage.

9. The method of claim 8, wherein in step S5, the semi-finished composite nut beverage is heat sterilized, inoculated and fermented, and then spray dried to form the final composite nut beverage.

10. The method of claim 7 or 9, wherein the inoculated and fermented species is one of bacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium, lactobacillus casei, and lactobacillus plantarum.

Technical Field

The invention relates to the field of food processing, in particular to a composite nut beverage and a preparation method thereof.

Background

The nut kernel is rich in essential nutrients such as fat, carbohydrate, protein, etc., and also contains various essential amino acids, monounsaturated fatty acids, polyunsaturated fatty acids (linoleic acid, linolenic acid, etc.), vitamins (vitamin B, vitamin E, etc.) and minerals (calcium, iron, zinc, etc.). Research shows that the nuts have the effects of reducing the blood sugar level of organisms, resisting oxidation, reducing cholesterol, tonifying brain and resisting arrhythmia. The nut not only has high nutrition and health care value, but also has better taste and flavor, and the nut is crisp, smooth, tender and delicious, and has prominent flavor, thereby being more and more concerned and loved by consumers.

The nut beverage is one of vegetable protein beverages and is mainly prepared by the procedures of adding water and grinding into slurry, finely grinding, centrifugally filtering, colloid grinding, homogenizing, filling, sterilizing and the like. In the market, a single nut beverage is abundant, and is represented by 'six walnuts'. The types of nuts are rich and diverse, and different tastes, flavors and nutritional health-care values can be obtained by matching different types of nuts. The composite nut beverage in the market has fewer products, the stability of the composite nut beverage is improved by adopting a stabilizer and an emulsifier in most of the existing composite nut beverages, and the production process is complex.

Disclosure of Invention

In order to overcome the defects of few varieties of compound nut beverages, adoption of a stabilizer and an emulsifier during production and complex production process in the prior art, the invention provides the compound nut beverage and the preparation method thereof, and the compound nut beverage is realized through the following technical scheme.

The composite nut beverage comprises, by weight, 50-100 parts of walnut kernels, 10-100 parts of cashew nuts, 20-80 parts of hazelnut kernels, 10-70 parts of macadamia nuts, 20-60 parts of pistachio nuts, 30-70 parts of petunia nuts, 10-80 parts of pine nuts, 20-40 parts of almond kernels, 10-30 parts of almonds and 30-60 parts of peanut kernels.

Furthermore, the traditional Chinese medicine composition also comprises 10-40 parts of pecan kernels, 10-30 parts of almond kernels, 20-50 parts of Chinese torreya kernels, 5-15 parts of ginkgo kernels, 5-20 parts of abalone kernels, 20-50 parts of acorn kernels, 5-30 parts of watermelon seeds, 10-20 parts of sunflower seeds, 10-30 parts of pumpkin seeds, 5-15 parts of chestnut kernels, 20-40 parts of lotus seeds and 40-60 parts of water chestnut meat.

Further, 100-200 parts of sweetener and 1000-1500 parts of purified water are also included.

Further, the sweetener is one of white granulated sugar, maltose, glucose, sucralose, stevioside, maltitol, erythritol, sorbitol, fructo-oligosaccharide, xylo-oligosaccharide, maltose-oligosaccharide and isomalto-oligosaccharide.

A method for preparing a composite nut beverage comprises the following steps: s1, weighing 50-100 parts of walnut kernels, 10-100 parts of cashew kernels, 20-80 parts of hazelnut kernels, 10-70 parts of macadamia nuts, 20-60 parts of pistachio nuts, 30-70 parts of pecan kernels, 10-80 parts of pine nuts, 20-40 parts of almond kernels, 10-30 parts of almonds and 30-60 parts of peanut kernels, cleaning, airing, adding 80 ℃ purified water, mixing and pulping to prepare composite raw pulp; s2, crushing the composite raw stock for 10-30 min by adopting a high-pressure jet nano-micro crusher under the pressure of 80-100 Mpa to obtain the composite raw stock with the size of slurry particles being nano-scale; s3, uniformly mixing the composite raw pulp with the pulp particle size of nanometer level prepared in the S2 and a sweetening agent, processing for 20-40 min through a colloid mill, homogenizing for 10-20 min under the pressure of 45Mpa, and homogenizing twice to obtain a semi-finished product of the composite nut beverage; and S4, performing ultrahigh-temperature instant sterilization on the semi-finished product of the compound nut beverage, and performing low-temperature aseptic filling to obtain the final finished product of the compound nut beverage.

Further, in S4, the temperature of ultrahigh temperature instant sterilization is 130-140 ℃; the time is 30-45 s.

Further, in S4, the semi-finished product of the composite nut beverage is first heat sterilized, inoculated and fermented, then instantaneously sterilized at ultra-high temperature and aseptically filled at low temperature to obtain the final finished product of the composite nut beverage.

Further, S5 is substituted for S4; s5, spray drying the semi-finished product of the compound nut beverage to obtain a finished product of the compound nut beverage.

Further, in S5, the semi-finished product of the composite nut beverage is heated, sterilized, inoculated, fermented, and spray-dried to form the finished product of the composite nut beverage.

Further, the strain for inoculation and fermentation is one of bacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium, lactobacillus casei and lactobacillus plantarum.

The invention has the beneficial effects that: the prepared composite nut beverage is rich in color, mellow in taste, rich in milk flavor, good in system stability, rich in active substances such as linoleic acid, linolenic acid, vitamin E and the like, and high in health care value.

Compared with the commercially available products, the composite nut beverage provided by the invention does not contain stabilizers and emulsifiers such as xanthan gum, carrageenan, microcrystalline cellulose and monoglyceride, and adopts high-pressure jet nano-micro pulverization to ensure that the particle size in a beverage system is minimized and the dissolution of the bioactive emulsifier contained in the nuts is promoted so as to maintain the stability of the system.

Detailed Description

The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

First embodiment

Weighing the following raw materials in parts by weight: 50 parts of walnut kernel, 80 parts of cashew kernel, 60 parts of hazelnut kernel, 38 parts of macadamia nut, 28 parts of pistachio nut, 60 parts of bigen kernel, 16 parts of pine nut kernel, 35 parts of almond kernel, 15 parts of almond, 50 parts of peanut kernel, 12 parts of pecan kernel, 30 parts of almond kernel, 22 parts of torreya grandis kernel, 12 parts of ginkgo kernel, 15 parts of abalone kernel, 45 parts of acorn kernel, 6 parts of watermelon seed kernel, 20 parts of sunflower seed kernel, 15 parts of pumpkin seed kernel, 12 parts of chestnut kernel, 20 parts of lotus seed, 55 parts of water caltrop kernel, 100 parts of maltitol and 1100 parts of purified water.

Cleaning and airing various nut kernels contained in the ingredients, simultaneously heating a certain amount of purified water to 80 ℃, mixing and pulping the composite nut kernels and the purified water to prepare composite raw pulp; processing the composite primary pulp by a high-pressure jet nano-micro pulverizer, wherein the pressure is set to be 80Mpa, the time is set to be 10min, and the particle size of the processed pulp particles can reach the nanometer level; mixing the above processed compound raw pulp and sweetener, grinding with colloid mill for 20min, homogenizing under 45MPa for 10min, and homogenizing twice to obtain semi-finished product of compound nut beverage; and (3) carrying out ultrahigh-temperature instantaneous sterilization and low-temperature aseptic filling on the semi-finished product of the composite nut beverage to obtain a final finished product of the composite nut beverage.

In the second embodiment, the raw materials are weighed according to the following parts by weight: 60 parts of walnut kernel, 50 parts of cashew kernel, 50 parts of hazelnut kernel, 47 parts of macadamia nut, 38 parts of pistachio nut, 45 parts of pecan kernel, 20 parts of pine nut kernel, 32 parts of badam kernel, 20 parts of almond, 40 parts of peanut kernel, 15 parts of pecan kernel, 28 parts of almond kernel, 25 parts of Chinese torreya kernel, 7 parts of ginkgo kernel, 20 parts of abalone kernel, 40 parts of acorn kernel, 8 parts of watermelon seed kernel, 15 parts of sunflower seed kernel, 20 parts of pumpkin seed kernel, 10 parts of chestnut kernel, 23 parts of lotus seed, 48 parts of water caltrop kernel, 150 parts of fructo-oligosaccharide and 1300 parts of purified water.

Cleaning and airing various nut kernels contained in the ingredients, simultaneously heating a certain amount of purified water to 80 ℃, mixing and pulping the composite nut kernels and the purified water to prepare composite raw pulp; processing the composite primary pulp by a high-pressure jet nano-micro pulverizer, wherein the pressure is set to be 82Mpa, the time is set to be 12min, and the particle size of the processed pulp particles can reach the nano level; mixing the above processed compound raw pulp with sweetener, colloid milling for 24min, homogenizing under 45MPa for 13min, and homogenizing twice to obtain semi-finished product of compound nut beverage; and (3) performing ultrahigh-temperature instantaneous sterilization and low-temperature aseptic filling on the semi-finished product of the compound nut beverage to obtain a final compound nut beverage finished product.

The main differences between the second embodiment and the first embodiment are the difference in the number of raw material portions and the difference in the processing time during the process.

In the third embodiment, the raw materials are weighed according to the following parts by weight: 70 parts of walnut kernel, 40 parts of cashew kernel, 45 parts of hazelnut kernel, 55 parts of macadamia nut, 50 parts of pistachio nut, 40 parts of bigen kernel, 40 parts of pine nut kernel, 30 parts of badam kernel, 24 parts of almond, 35 parts of peanut kernel, 30 parts of pecan kernel, 25 parts of almond kernel, 40 parts of torreya grandis kernel, 8 parts of ginkgo kernel, 8 parts of abalone kernel, 30 parts of acorn kernel, 20 parts of watermelon seed kernel, 12 parts of sunflower seed kernel, 25 parts of pumpkin seed kernel, 8 parts of chestnut kernel, 30 parts of lotus seed, 47 parts of water caltrop kernel, 160 parts of erythritol and 1400 parts of purified water.

Cleaning and airing various nut kernels contained in the ingredients, simultaneously heating a certain amount of purified water to 80 ℃, mixing and pulping the composite nut kernels and the purified water to prepare composite raw pulp; processing the composite primary pulp by a high-pressure jet nano-micro pulverizer, wherein the pressure is set to 95Mpa, the time is set to 19min, and the particle size of the processed pulp particles can reach the nanometer level; mixing the above processed compound raw juice with sweetener, colloid milling for 36min, homogenizing under 45MPa for 16min, and homogenizing twice to obtain semi-finished product of compound nut beverage; and heating and sterilizing the semi-finished product of the composite nut beverage, inoculating and fermenting, carrying out ultrahigh-temperature instantaneous sterilization, and carrying out low-temperature aseptic filling to obtain the final finished product of the composite nut beverage.

In contrast to the first and second embodiments, in the third embodiment, the final semi-finished composite nut beverage is first heat-sterilized and inoculated for fermentation, and then is subjected to ultra-high temperature flash sterilization and low temperature aseptic filling to form the final finished composite nut beverage.

In the fourth embodiment, the raw materials are weighed according to the following parts by weight: 85 parts of walnut kernels, 25 parts of cashew kernels, 28 parts of hazelnut kernels, 60 parts of macadamia nuts, 55 parts of pistachio nuts, 35 parts of pecan kernels, 60 parts of pine nuts, 25 parts of badam kernels, 25 parts of almonds, 33 parts of peanut kernels, 35 parts of pecan kernels, 20 parts of almond kernels, 45 parts of Chinese torreya kernels, 5 parts of ginkgo kernels, 6 parts of abalone nuts, 20 parts of acorn kernels, 25 parts of watermelon seed kernels, 10 parts of sunflower seed kernels, 28 parts of pumpkin seed kernels, 6 parts of chestnut kernels, 40 parts of lotus seeds, 45 parts of water caltrop kernels, 130 parts of isomaltooligosaccharide and 1000 parts of purified water.

Cleaning and airing various nut kernels contained in the ingredients, simultaneously heating a certain amount of purified water to 80 ℃, mixing and pulping the composite nut kernels and the purified water to prepare composite raw pulp; processing the composite primary pulp by a high-pressure jet nano-micro pulverizer, wherein the pressure is set to be 90Mpa, the time is set to be 26min, and the particle size of the processed pulp particles can reach the nano level; mixing the above processed compound raw pulp with sweetener, colloid milling for 32min, homogenizing under 45MPa for 18min, and homogenizing twice to obtain semi-finished product of compound nut beverage; and spray drying the semi-finished product of the compound nut beverage to obtain a finished product of the compound nut beverage.

In contrast to the first and second embodiments, in the fourth embodiment, the resulting semi-finished composite nut beverage is spray-dried to form a finished composite nut beverage; it is easily suggested that the third embodiment of the present invention is to first heat sterilize and inoculate the nut beverage semi-finished product, and then spray dry the semi-finished product into the nut beverage finished product.

Compared with the commercially available product, the composite nut beverage provided by the invention does not contain stabilizer and emulsifier such as xanthan gum, carrageenan, microcrystalline cellulose and monoglyceride, and the like, and when the composite nut beverage passes through a high-pressure micro-jet nano-micro-pulverization system, target plate type jet pulverization and collision type jet pulverization can be carried out for multiple times, and efficient nano-micro-pulverization emulsification is realized under triple effects of a high-speed shearing effect, high-pressure jet collision impact energy and a cavity effect generated by instantaneous pressure drop of a flow channel, so that the product has fine and smooth mouthfeel, and the system is stable.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.