TWI812179B - Thick apricot kernel drink and method of making the same - Google Patents

Abstract

A thick apricot kernel drink is disclosed, which comprises water, apricot kernel powder, milk powder, emulsifier, and edible gum, wherein the water is 65 to 75% by weight of the total weight of the thick apricot kernel drink, the apricot kernel powder is 0.5 to 2% by weight of the total weight of the thick apricot kernel drink, the milk powder is 2 to 5 % by weight of the total weight of the thick apricot kernel drink, the emulsifier is 0.1 to 0.4% by weight of the total weight of the thick apricot kernel drink, and the edible gum is 0.2 to 0.5% by weight of the total weight of the thick apricot kernel drink.

Description

Thick almond drink and preparation method thereof

The invention relates to an almond pulp, in particular to a thick almond drink and a preparation method thereof

Almond-related products on the market include canned almond milk at room temperature, refrigerated almond milk, and almond powder that can be brewed at room temperature. However, these products have the following disadvantages.

Room-temperature almond milk is usually packaged in iron cans and sterilized at high temperature (133°C to 135°C) and high pressure to ensure sterility, so the flavor and taste are poor. Refrigerated almond milk has a short shelf life of only 15 to 20 days, which not only fails to meet the needs of consumers, but hot drinks also require microwave or water heating, which is very troublesome. As for almond flour, although it has the advantage of a long shelf life, the raw materials need to be powdered and dried first, so the taste is poor. In addition, once opened, the almonds are rich in oil and are easy to oxidize, making the product prone to smell of oil consumption.

Therefore, it is necessary to provide an almond product to solve the problems existing in the conventional technology.

The main purpose of the present invention is to provide a thick almond drink that is not only convenient to eat, but also has good flavor and mouthfeel.

In order to achieve the above object, the present invention provides a thick almond drink, including: water, almond powder, milk powder, emulsifier and edible gum, wherein the weight of the water accounts for 65 to 75wt% of the total weight of the thick almond drink, and the The weight of almond powder accounts for 0.5 to 2wt% of the total weight of the thick almond drink, the weight of the milk powder accounts for 2 to 5wt% of the total weight of the thick almond drink, and the weight of the emulsifier accounts for 0.5 to 2wt% of the total weight of the thick almond drink. The total weight is 0.1 to 0.4wt%, and the weight of the edible gum accounts for 0.21 to 0.55wt% of the total weight of the thick almond drink.

In one embodiment of the present invention, the thick almond drink further contains creamer, and the weight of the creamer accounts for 5 to 10 wt% of the total weight of the thick almond drink.

In one embodiment of the present invention, the thick almond drink further contains sugar, and the weight of the sugar accounts for 10 to 20 wt% of the total weight of the thick almond drink.

In one embodiment of the present invention, the thick almond drink further contains spices, and the weight of the spices accounts for 0.1 to 1 wt% of the total weight of the thick almond drink.

In one embodiment of the present invention, the edible gum is selected from one or more of the group consisting of carrageenan and carrageenan.

In order to achieve the above object, the present invention also provides a preparation method of a thick almond drink, which includes: sequentially dissolving edible gum and emulsifier in water of 80 to 90°C, then adding water of 30 to 40°C, and sequentially adding and Dissolve milk powder and almond powder to obtain a thick almond drink semi-finished product; then, sterilize the thick almond drink semi-finished product at a temperature of 90 to 94°C for 20 to 40 minutes, then lower the temperature to 30 to 50°C, and finally freeze for 2 to 5 days to obtain the thick almond drink, in which the weight of the water accounts for 65 to 75wt% of the total weight of the thick almond drink, and the weight of the almond powder accounts for the total weight of the thick almond drink. 0.5 to 2wt%, the weight of the milk powder accounts for 2 to 5wt% of the total weight of the thick almond drink, the weight of the emulsifier accounts for 0.1 to 0.4wt% of the total weight of the thick almond drink, and the edible gum The weight accounts for 0.21 to 0.55wt% of the total weight of the thick almond drink.

In one embodiment of the present invention, after sequentially dissolving the edible gum and the emulsifier with the water at 80 to 90°C and before adding the water at 30 to 40°C, creamer is added, and the weight of the creamer accounts for The total weight of the thick almond drink is 5 to 10 wt%.

In one embodiment of the present invention, while dissolving the almond powder, sugar is also added to dissolve together, and the weight of the sugar accounts for 10 to 20 wt% of the total weight of the thick almond drink.

In one embodiment of the present invention, after dissolving the milk powder and the almond powder, spices are added, and the weight of the spices accounts for 0.1 to 1 wt% of the total weight of the thick almond drink.

In one embodiment of the present invention, the thick almond drink semi-finished product is sterilized with hot water at 90 to 94°C for 20 to 40 minutes.

Beneficial effects of the present invention:

The thick almond drink of the present invention has almond aroma, milk aroma and oil aroma through the almond powder and milk powder it contains. Moreover, in the preparation method of the thick almond drink of the present invention, sterilization is carried out through hot water, supplemented by frozen storage, so that the shelf life is longer and the aroma and taste can be retained. More importantly, there is no need to add additional preservatives and bacteriostatic agents to the thick almond drink of the present invention. Preferably, the thick almond drink of the present invention is in a thick form and can be drunk after being opened and mixed directly with hot water or ice water. The overall flavor is close to that of refrigerated almond milk.

In order to make the above and other objects, features, and advantages of the present invention more obvious and understandable, preferred embodiments of the present invention will be cited in detail below. Furthermore, references herein to the singular forms "a," "a" and "the" include plural references unless the context clearly dictates otherwise. The "%" mentioned in this article refers to "weight percentage (wt%)" unless otherwise specified; the numerical range (such as 10% to 11% of A) includes the upper and lower limits (i.e. 10%) unless otherwise specified. ≦A≦11%); the “weight percentage” ratio of each component can also be replaced by the “weight parts” ratio. The above terms are used to illustrate and understand the present invention, but not to limit the present invention.

According to one embodiment of the present invention, a thick almond drink is provided, including: water, almond powder, milk powder, emulsifier and edible gum, wherein the weight of the water accounts for 65 to 75 wt% of the total weight of the thick almond drink. , such as 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75wt%, the weight of the almond powder accounting for the total weight of the thick almond drink is 0.5 to 2wt%, such as 0.5, 0.6, 0.7, 0.8, 0.9, 1, 2wt%, the weight of the milk powder accounts for 2 to 5wt% of the total weight of the thick almond drink, for example, 2, 3, 4, 5wt%, the weight of the emulsifier accounts for the total weight of the thick almond drink The total weight of the drink is 0.1 to 0.4wt%, such as 0.1, 0.2, 0.3, 0.4wt%, and the weight of the edible gum in the total weight of the thick almond drink is 0.21 to 0.55wt%, such as 0.21, 0.3, 0.4 ,0.5,0.55wt%. In this embodiment, the edible gum is selected from the group consisting of carrageenan and carrageenan, wherein the weight of the carrageenan accounts for 0.2 to 0.5 wt% of the total weight of the thick almond drink, and the carrageenan The weight accounts for 0.005 to 0.04%wt% of the total weight of the thick almond drink. Optionally, the milk powder is skim milk powder.

Optionally, in order to give the thick almond drink a richer flavor, in other embodiments, in addition to the above ingredients, the thick almond drink may also include creamer, sugar and/or spices, wherein the milk The weight of the essence accounts for 5 to 10wt% of the total weight of the thick almond drink, such as 5, 6, 7, 8, 9, 10wt%; the weight of the sugar accounts for the total weight of the thick almond drink is 10 to 20wt% , such as 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20wt%; the weight of the spice accounts for 0.1 to 1wt% of the total weight of the thick almond drink, for example, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1wt%. Optionally, the creamer is instant creamer and the sugar is granulated sugar. Of course, the present invention is not limited to sugar being granulated sugar. In other embodiments, the sugar can be brown sugar, brown sugar, maple syrup, honey, or substituted with sugar substitute.

According to an embodiment of the present invention, there is also provided a method for manufacturing the above-mentioned thick almond drink, which includes the following steps: first, sequentially dissolve edible gum and emulsifier with water at 80 to 90°C. The edible gum includes carrageenan and Guanhua bean gum. In this embodiment, the carrageenan is dissolved first. The dissolving time of the carrageenan is about 10 to 15 minutes. After the carrageenan is completely dissolved, the Guanhua bean gum is dissolved. Soybean gum, the dissolution time of Guanhua soybean gum is about 10 to 15 minutes.

Next, water at 30 to 40°C is added, and milk powder and almond powder are added and dissolved in sequence to obtain a thick almond drink semi-finished product. Optionally, after sequentially dissolving the edible gum and the emulsifier with the water at 80 to 90°C and before adding the water at 30 to 40°C, a creamer is added, and the weight of the creamer accounts for the thick almond drink The total weight of the thick almond drink is 5 to 10 wt%; while dissolving the almond powder, sugar (for example, granulated sugar) is also added to dissolve together, and the weight of the sugar accounts for 10 to 20 wt% of the total weight of the thick almond drink; and in order to add flavor , after dissolving the milk powder and the almond powder, spices can also be added, such as milk spices and almond spices. The weight of the spices accounts for 0.1 to 1 wt% of the total weight of the thick almond drink.

Then, the thick almond drink semi-finished product is homogenized with a homogenizing pressure of 170 to 190 kg/cm ² , and the homogenized thick almond drink semi-finished product is quantitatively filled into a plastic soft bag through a quantitative packaging machine. Preferably, it is heat-resistant. Plastic soft bags, each of which contains 125g±10g of the thick almond drink semi-finished product. Use hot water at 90 to 94°C to sterilize the plastic soft bag containing the thick almond drink semi-finished product for 20 to 40 minutes, and then use ice water at 15 to 30°C to sterilize the plastic bag containing the thick almond drink semi-finished product. The soft bag is cooled to 30 to 50°C, the cooling time is about 15 to 30 minutes, and finally frozen for 2 to 5 days to obtain the thick almond drink, in which the weight of the water accounts for 65 to 65% of the total weight of the thick almond drink. 75wt%, including about 50wt% of water at 80 to 90°C and 20wt% of water at 30 to 40°C. The weight of the almond powder accounts for 0.5 to 2wt% of the total weight of the thick almond drink, and the weight of the milk powder accounts for The total weight of the thick almond drink is 2 to 5 wt%, the weight of the emulsifier accounts for 0.1 to 0.4 wt% of the total weight of the thick almond drink, and the weight of the edible gum accounts for the total weight of the thick almond drink is 0.2 to 0.5wt%.

It is worth mentioning that according to the test results, the thick almond drink (125g±10g) prepared by the above thick almond drink preparation method and about 250g of water are mixed with the almond drink in terms of flavor and taste. It is good, and hot or cold water is suitable for mixing with the thick almond drink of the present invention. Of course, the present invention is not limited to this. The consumer can freely adjust the taste according to personal preference, and mix different contents of water into the thick almond drink of the present invention.

Several examples are listed below to illustrate the preparation method of the thick almond drink of the present invention. However, they are not intended to limit the present invention. Anyone familiar with this technology can make various changes without departing from the spirit and scope of the present invention. and polish.

Example 1:

Use 500 grams of 85°C water to sequentially dissolve 0.18 grams of carrageenan, 2.7 grams of Guanhua gum, 2.5 grams of emulsifier and 100 grams of instant creamer. The dissolution time of the carrageenan is about 14 minutes, and the dissolution time of the Guanhua gum is about 14 minutes. The dissolution time of soybean gum is about 15 minutes, while the dissolution time of instant creamer is about 14 minutes.

Next, add 222.72 grams of water at 35°C, and sequentially add and dissolve 30 grams of skimmed milk powder, 128 grams of sugar, 10 grams of almond powder and 3.9 grams of spices to obtain a thick almond drink semi-finished product.

Then, the thick almond drink semi-finished product is homogenized with a homogenizing pressure of 180kg/ ^cm2 , and the homogenized thick almond drink semi-finished product is quantitatively packed into plastic soft bags through a quantitative packaging machine, wherein each plastic soft bag contains The thick almond drink semi-finished product weighs 125g ± 10g. This single bag weight is ready to drink and is suitable for single drinking. It can avoid the oxidation smell of oil caused by poor storage after opening. Use 92°C hot water to sterilize the plastic soft bag containing the thick almond drink semi-finished product for 35 minutes, and then use 20°C ice water to cool the sterilized plastic soft bag containing the thick almond drink semi-finished product to 40°C. ℃, the cooling time is about 25 minutes, and finally it is moved to the freezer and stored for 5 days to obtain the thick almond drink.

Example 2:

Use 510 grams of 88°C water to sequentially dissolve 0.15 grams of carrageenan, 2.1 grams of carrageenan, 2.2 grams of emulsifier and 90 grams of instant creamer. The dissolution time of the carrageenan is about 13 minutes. The gel dissolution time is about 12 minutes, while the instant creamer dissolution time is about 13 minutes.

Next, add 240 grams of 37°C water, and sequentially add and dissolve 25 grams of skimmed milk powder, 118.95 grams of sugar, 8 grams of almond powder and 3.6 grams of spices to obtain a thick almond drink semi-finished product.

Then, the thick almond drink semi-finished product is homogenized with a homogenizing pressure of 185kg/ ^cm2 , and the homogenized thick almond drink semi-finished product is quantitatively packed into plastic soft bags through a quantitative packaging machine, wherein each plastic soft bag contains The thick almond drink semi-finished product weighs 125g ± 10g. This single bag weight is ready to drink and is suitable for single drinking. It can avoid the oxidation smell of oil caused by poor storage after opening. Sterilize the plastic soft bag containing the thick almond drink semi-finished product with 94°C hot water for 25 minutes, and then cool the sterilized plastic soft bag containing the thick almond drink semi-finished product through 20°C ice water to 35 ℃, the cooling time is about 30 minutes, and finally it is moved to the freezer and stored for 5 days to obtain the thick almond drink.

Example 3:

Use 450 grams of 90°C water to sequentially dissolve 0.2 grams of carrageenan, 3.2 grams of carrageenan, 3.0 grams of emulsifier and 80 grams of instant creamer. The dissolution time of the carrageenan is about 11 minutes. The gel dissolution time is about 11 minutes, while the instant creamer dissolution time is about 12 minutes.

Next, add 210 grams of 39°C water, and sequentially add and dissolve 50 grams of skimmed milk powder, 179 grams of sugar, 20 grams of almond powder and 4.6 grams of spices to obtain a thick almond drink semi-finished product.

Then, the thick almond drink semi-finished product is homogenized with a homogenizing pressure of 186kg/ ^cm2 , and the homogenized thick almond drink semi-finished product is quantitatively packed into plastic soft bags through a quantitative packaging machine, wherein each plastic soft bag contains The thick almond drink semi-finished product weighs 125g ± 10g. This single bag weight is ready to drink and is suitable for single drinking. It can avoid the oxidation smell of oil caused by poor storage after opening. Sterilize the plastic soft bag containing the thick almond drink semi-finished product with 91°C hot water for 28 minutes, and then cool the sterilized plastic soft bag containing the thick almond drink semi-finished product through 23°C ice water to 35 ℃, the cooling time is about 32 minutes, and finally it is moved to the freezer and stored for 5 days to obtain the thick almond drink.

Table 1 below shows the results of the actual drinking evaluation using the 5-point evaluation method to compare the thick almond drink of the present invention (Example 1) and the almond tea packed in cartons on the market. The higher the evaluation score, the higher the evaluation score. The better the project:

It can be seen from the results that compared with the almond tea in the carton, the thick almond drink of the present invention has better almond aroma, nutty aroma, milk aroma, richness and sweetness, and the overall flavor and taste are better than the almond tea in the carton. Tea.

The thick almond drink of the present invention has almond aroma, milk aroma and oil aroma through the almond powder and milk powder it contains. Moreover, in the preparation method of the thick almond drink of the present invention, sterilization is carried out through hot water, supplemented by frozen storage, so that the shelf life is longer and the aroma and taste can be retained. More importantly, there is no need to add additional preservatives and bacteriostatic agents to the thick almond drink of the present invention. Preferably, the thick almond drink of the present invention is in a thick form. After opening, it can be drunk directly after being mixed with hot water or ice water. The overall flavor is close to that of refrigerated almond milk.

Although the present invention has been disclosed in preferred embodiments, they are not intended to limit the present invention. Any person skilled in the art can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the present invention The scope of protection shall be subject to the scope of the patent application attached.

Claims (9)

A thick almond drink, including: water, almond powder, milk powder, emulsifier and edible gum. The edible gum includes Guanhua soybean gum and carrageenan. The weight of the water accounts for 65% of the total weight of the thick almond drink. to 75wt%, the weight of the almond powder accounts for 0.5 to 2wt% of the total weight of the thick almond drink, the weight of the milk powder accounts for 2 to 5wt% of the total weight of the thick almond drink, and the weight of the emulsifier accounts for the The total weight of the thick almond drink is 0.1 to 0.4wt%, and the weight of the edible gum accounts for the total weight of the thick almond drink is 0.21 to 0.55wt%, wherein the thick almond drink is frozen for 2 to 5 days. form. The thick almond drink as described in claim 1, wherein the thick almond drink also contains creamer, and the weight of the creamer accounts for 5 to 10 wt% of the total weight of the thick almond drink. The thick almond drink as claimed in claim 1, wherein the thick almond drink also contains sugar, and the weight of the sugar accounts for 10 to 20 wt% of the total weight of the thick almond drink. The thick almond drink as claimed in claim 1, wherein the thick almond drink also contains spices, and the weight of the spices accounts for 0.1 to 1 wt% of the total weight of the thick almond drink. A method for preparing a thick almond drink, including: sequentially dissolving edible gum and emulsifier in water at 80 to 90°C, wherein the edible gum includes Guanhua soybean gum and carrageenan, and then adding water at 30 to 40°C, Milk powder and almond powder are added and dissolved in sequence to obtain a thick almond drink semi-finished product; then, the thick almond drink semi-finished product is sterilized at a temperature of 90 to 94°C for 20 to 40 minutes, and then cooled to 30 to 50°C , and finally frozen for 2 to 5 days to obtain the thick almond drink, wherein the weight of the water accounts for 65 to 75wt% of the total weight of the thick almond drink, and the weight of the almond powder accounts for the total weight of the thick almond drink The weight of the milk powder accounts for 0.5 to 2wt% of the total weight of the thick almond drink, the weight of the emulsifier accounts for 0.1 to 0.4wt% of the total weight of the thick almond drink, and the edible gum The weight accounts for 0.21 to 0.55wt% of the total weight of the thick almond drink. The preparation method of a thick almond drink as described in claim 5, wherein creamer is added after sequentially dissolving the edible gum and the emulsifier with the water at 80 to 90°C and before adding the water at 30 to 40°C. , the weight of the creamer accounts for 5 to 10wt% of the total weight of the thick almond drink. The preparation method of the thick almond drink as described in claim 5, wherein while dissolving the almond powder, sugar is also added to dissolve together, and the weight of the sugar accounts for 10 to 20 wt% of the total weight of the thick almond drink. The preparation method of the thick almond drink as described in claim 5, wherein after dissolving the milk powder and the almond powder, spices are added, and the weight of the spices accounts for 0.1 to 1 wt% of the total weight of the thick almond drink. The preparation method of the thick almond drink as described in claim 5, wherein the thick almond drink semi-finished product is sterilized with hot water at 90 to 94°C for 20 to 40 minutes.