Brain-invigorating walnut beverage and production technology thereof

A production process and beverage technology, applied in the field of brain-invigorating walnut beverage and its production process, can solve problems such as residual harmful chemical substances, high content of walnut oil, and unstable emulsion, so as to improve memory, promote intellectual development, and increase brain function. Vitality effect

Active Publication Date: 2010-12-15
YUNNAN DALI ERBAO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production process of walnut beverages has the problem of residual harmful chemicals after walnut kernels are peeled. Due to t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Brain-invigorating walnut beverage of the present invention and production technology thereof are as follows:

[0030] (1) Material selection: select 100kg of walnut kernels that are fresh, thick and plump, free from insects, damage, and mildew, and rinse with clean water to remove sediment and residual shells;

[0031] (2) Soaking in clear water: Add water three times the weight of the walnut kernels, soak at a temperature of 30-50°C, and soak for 60 minutes to make the walnut kernels absorb water and swell, soften the tissue, and facilitate peeling; remove the soaked walnut kernels and drain the water ;

[0032] (3) Peeling: Use the method of low-temperature quick-freezing and then heating and thawing. The freezing temperature is -40°C. After the ice layer appears on the surface of the walnut kernels, the freezing is completed. Take it out and put it in a blast drying box to thaw. The blast temperature is 20-30°C. At the same time, the walnut kernel seed coat begins ...

Embodiment 2

[0044] Brain-invigorating walnut beverage of the present invention and production technology thereof are as follows:

[0045] (1) Material selection: select 200 kg of walnut kernels that are fresh, thick and plump, free from insects, damage, and mildew, and rinse with clean water to remove sediment and residual shells;

[0046] (2) Soaking in clear water: add clear water 5 times the weight of the walnut kernels, soak at a temperature of 30-35°C, and soak for 20 minutes to make the walnut kernels absorb water and swell, soften the tissue, and facilitate peeling; remove the soaked walnut kernels and drain the water ;

[0047] (3) Peeling: use the method of low-temperature quick-freezing and then heating and thawing. The freezing temperature is -30°C. After the ice layer appears on the surface of the walnut kernels, the freezing is completed. Take it out and put it in a blast drying box to thaw. The blast temperature is 30-40°C. At the same time, the walnut kernel seed coat begi...

Embodiment 3

[0059] Brain-invigorating walnut beverage of the present invention and production technology thereof are as follows:

[0060] (1) Material selection: select 300 kg of walnut kernels that are fresh, thick and plump, free from insects, damage, and mildew, and rinse with clean water to remove sediment and residual shells;

[0061] (2) Soaking in clear water: add clear water 4 times the weight of the walnut kernels, soak at a temperature of 45-50°C, and soak for 30 minutes to make the walnut kernels absorb water and swell, soften the tissue, and facilitate peeling; remove the soaked walnut kernels and drain the water ;

[0062] (3) Peeling: Use the method of low temperature quick freezing and then heating and thawing. The freezing temperature is -50°C. After the ice layer appears on the surface of the walnut kernels, the freezing is completed. Take it out and put it in a blast drying box to thaw. The blast temperature is 25-30°C. At the same time, the walnut kernel seed coat begi...

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PUM

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Abstract

The invention discloses a brain-invigorating walnut beverage and a production technology thereof. The brain-invigorating walnut beverage is prepared by the following steps: selecting semen juglandis; soaking in clean water; quickly freezing at low temperature, drying by forced air, and blanching; performing vacuum drying; crushing; squeezing at low temperature and degreasing partially; grinding into thick liquid; blending; homogenizing; performing vacuum degassing; and sterilizing and filling. The invention conducts an improvement on the production technology of the walnut beverage, overcomesthe technical defect of an alkaline method by using the mode of quickly freezing at low temperature firstly and melting under rising temperature secondarily to blanch, avoids the problems of protein denaturation and nutrition loss, prevents the phenomenon of layered beverage by adopting the method of squeezing at low temperature and degreasing partially, ensures low fat and health of the walnut beverage, has no influence on aromatic and smooth taste of the walnut beverage, is added with nutrition components such as DHA, AA, taurine and the like, has reasonable formula, and has the advantages of invigorating and nursing brain, improving nutrition of brain, increasing brain activity, promoting intelligence development, ameliorating memory and alleviating mental fatigue.

Description

technical field [0001] The invention relates to a walnut drink, in particular to a brain-invigorating walnut drink and a production process thereof. Background technique [0002] Walnuts are widely distributed in my country, with many varieties and rich resources. Walnuts have the effects of strengthening the brain and improving the mind, nourishing the kidney and strengthening the waist, and anti-aging, so they are called "puzzle fruit" and "longevity fruit". The nutritional value of walnuts is very high, which can delay the aging of cells, prevent the decline of memory, and enhance the vitality of cells. Walnuts can nourish brain cells and enhance brain function. They are one of the best foods for brain and brain protection. Docosahexaenoic acid (DHA) and arachidonic acid (ARA) are the most abundant long-chain polyunsaturated fatty acids. In recent years, studies have found that DHA and AA have very important physiological effects on the growth and development of infants...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23N5/08
Inventor 李学峰李协鼎温凯陈绍旭姚自奇
Owner YUNNAN DALI ERBAO IND
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