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Deep processing method for preparing low-fat walnut milk, active peptide and protein powder by comprehensively utilizing walnut kernels

A processing method, walnut kernel technology, applied in the field of food processing, can solve the problems of poor solubility of walnut protein and poor dissolution effect, and achieve the effect of good function and good taste

Inactive Publication Date: 2012-10-03
JIANGNAN UNIV +1
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  • Abstract
  • Description
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Problems solved by technology

However, due to the poor solubility of walnut protein, especially the more heat treatment process used in the processing process, the dissolution effect of protein denaturation is even worse.

Method used

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  • Deep processing method for preparing low-fat walnut milk, active peptide and protein powder by comprehensively utilizing walnut kernels

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] 1. Walnut kernels are deoiled and cold-rolled.

[0017] (1) Selection of walnut kernels: Choose walnut kernels with plump fruit, no insects, and no mildew or deterioration.

[0018] (2) Peel off the seed coat: Soak in 0.6% NaOH solution for 2 hours, remove, and rinse the peeled walnut kernels with plenty of water.

[0019] (3) Drying: Dry the peeled walnut kernels to a moisture content of ≤5%, and keep the temperature below 50°C during drying.

[0020] (4) Crushing: Crushing the walnut kernels into uniform particles with a diameter of 6mm±2mm.

[0021] (5) Oil extraction: Oil extraction is carried out with a cold rolling mill, the screw speed is controlled below 10rmp, and the screw speed cannot be too fast to prevent excessive heat production from destroying the nutrients in the walnut kernel. The oil yields of the five batches of walnut kernels were 41.4%, 36.3%, 37.1%, 39.3%, and 35%, respectively, with an average of 37.9%, and more than 15% of the fatty acid remai...

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Abstract

The invention aims at the high-value processing of walnut protein. A deep processing method comprises the following steps: firstly, separating out walnut oil by a low-temperature cold-rolling method to obtain walnut kernel protein; secondly, dissolving the soluble protein to prepare walnut milk drink through micro-grinding and homogenizing processes; thirdly, performing enzymatic hydrolysis on the insoluble walnut protein to obtain the active peptide through enzymatic degradation; and finally, developing the rest of protein residues into walnut powder so as to realize full-value utilization of the walnut protein.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a method for efficiently utilizing walnut kernel protein. The target products are walnut milk, walnut protein active peptide and walnut protein powder, which are deeply processed walnut products. Background technique [0002] Walnut is a characteristic resource industry in my country, ranking first among the four major nuts in the world. The fruit has high nutritional value and medical value. In addition to being rich in protein and other carbohydrates, it also contains calcium, phosphorus, iron, carotene, thiamine, riboflavin and Nicotinic acid, etc. have the functions of nourishing qi and blood, moistening dryness and resolving phlegm, warming lung and intestines in medicine. Eating walnut products can enhance brain activity and memory, and has a good effect on the prevention and treatment of excessive brain use by teenagers and memory decline in middle-aged and elderly people. Ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23J3/34A23L1/29C11B1/04C11B1/06A23L33/00
Inventor 史劲松谢治国钱建瑛陆震鸣李恒
Owner JIANGNAN UNIV
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