A study of the formulation technique of pecan milk beverage.

original title: pecan milk beverage formula technology research pecans, such as walnuts, walnuts, etc., is one of the world's four major dried fruits, pecan milk beverage formula technology research is not only high nutritional value, but also a food, the same source of tonics, there is long-lived fruit and brain workers the best food beauty. The nutritional function of pecan kernels is higher than that of ordinary walnuts grown in the courtyard. And pecans are extracted from forest areas far from industrial land, subject to less pollution, and more abundant output, is urgently to be developed and processed to use the forest resources. According to the "herb outline" records, the species of renitum has the treatment of kidney virtual tinnitus, coughing wheezing, impotence, urinary frequency and other diseases. The higher vitamin E contains has anti-decay effect, modern medical analysis, the phosphorus in pecan kernels have a health effect on the brain nerve, the seed kernels contain very high fat (fat composed mainly of unsaturated fatty acids). Often eat pecan kernels with blood lipid reduction, anti-arteriosclerosis, anti-tumor and other effects. Pecan milk is a health-based protein drink developed by scientific methods with pecan kernels, sugar and a small amount of food additives. The beverage has "brain, puzzle, anti-aging and other special maintenance functions and good taste, is a very promising production of health drinksbeverage formula development refers to Chengdu Jiatian Beverage Science and Technology Research Institute according to the customer's development target samples or designated raw materials, to help customers develop a complete formula, and guide customers to successfully produce products The process, including complete formula, production process and raw materials, equipment suppliers and other complete set of production technology services, according to the actual production situation modeling and commissioning samples, the final preparation can be successfully produced and in line with customer aroma and taste requirements of small samples, for customers lack of production experience can also send technical engineers on-site technical guidance, to ensure that customers can successfully produce products.the process of the production process of pecan milk drinks production processthe main points of the : the use of NaOH, the concentration of lye between 0.4% to 0.8% is appropriate, the temperature of 60 to 70 degrees C, the time is 15min, every 3min stirring.rinsing: in the process of flushing, the broken shell, diaphragm and poor quality nuts should be thoroughly picked out, otherwise affect the color and taste of the beverage, rinse until neutral.fine grinding: the use of vertical colloidal grinding, the pecan kernels into the pulp.separation: the slurry separation is carried out by centrifuge and 180-eye filter cloth. The crude fiber and partially soluble carbohydrate are mainly separated from the pulp.the preparation: the yellow raw glue and fatty acid sucrose fat (HLB-11) should be soaked with a certain amount of distilled water 6h, swelled, then heated and dissolved.mix all the excipients in a certain proportion in the pulp.homogenous: the pressure of the high-pressure homogeneity is 35 to 40MPa, and the homogenous temperature is 60 degrees C. It is best to use secondary homogeneity so that the emulsion is fully mixed to avoid stratification.: For drinks with high protein and fat content, it is susceptible to microbial action, resulting in corruption and gas expansion. Therefore, sterilization must be thorough, the method of using high-pressure sterilization kettle, after sterilization using segmented cooling method to drop to room temperature.storage: the fat content of pecan kernels is more than 63%. And fat mainly unsaturated fatty acids, so when the beverage is stored, it is best to store in the light, to prevent acid failure, increase the shelf life of the product.results and discussion because of the high fat and protein content of pecan kernels, the main problems to be solved in the study of pecan milk drinks are the rise of fat and the sinking of protein.the effects of different thickeners on pecan milk drinks at present, the stable mechanism of suspended beverages is based on Stokes theorem, that is, to control the size of suspended particles and the viscosity of the liquid phase. The addition of thickener first increases the viscosity of the liquid phase, thus preventing the suspension particles from colliding, flocculating and precipitation. However, the concentration of thickeners is too large, in addition to affecting the beverage itself cool and smooth feeling, suspended beverages will also appear stratification phenomenon. This is more evident in protein-suspended beverages, which are mainly caused by thermal instability of the suspended system. After the preliminary experiment, it was determined that CMC-Na, agar, jaundice, cara gel 4 kinds of thickening agent as the experimental object. By doing orthogonal experiments, it is determined that the yellow raw glue with a concentration of 0.08% is the best.the effects of different emulsifiers on pecan milk drinks most emulsifier sorcinal surface-active substances, the mechanism of action is, on the one hand, to reduce the interface energy of the system, on the other hand concentrated on the interface of the emulsifier molecules formed a considerable strength of the film, when the droplets meet, this layer of film will prevent the merging of droplets, so that the system is stable, without the separation of oil and water. Because pecan milk drink is an O/W type of emulsion, so in the selection of emulsifiers, mainly concentrated in the HLB value of a relatively large range of choice, in many emulsifiers, after screening, as sucrose HLB-11, HLB-15, tripolyglygin as the experimental object, after orthogonal experiments, showed that HLB11, concentration of 0.15%the best sucrose effect.concluded that in accordance with the above formulation and process, can produce milky white pecan milk drink. Beverage stratification is generally in the 1 to 24h after sterilization, if not layered within a day, will not appear later. We developed pecan milk beverage by insulation test and more than 3 months of observation, no fat floating and protein carbohydrate sinking phenomenon, taste cool and smooth, pecan flavor rich, normal quality.
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