Preparation method of walnut polypeptide

A technology of walnut polypeptide and walnut cake, which is applied in the field of food processing, can solve the problems of waste discharge polluting the environment and low added value, and achieve the effects of low molecular weight, improved utilization rate, and good product stability

Inactive Publication Date: 2013-06-05
WUHAN POLYTECHNIC UNIVERSITY
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are dozens of domestic walnut oil manufacturers, and a large amount of defatted walnut meal is us

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment

[0027] A preparation method of walnut polypeptide, the method comprises the steps of:

[0028] a. Processing of raw materials: crush the defatted walnut cake with a pulverizer and pass through a 40-mesh sieve to obtain crushed walnut cake, then mix the crushed walnut cake and water evenly in a ratio of 1:4 by weight to obtain walnut cake suspension.

[0029] b. Homogenization of the suspension: the walnut cake suspension is subjected to colloidal grinding and then homogenized by a high-pressure homogenizer to obtain a walnut cake mixture, and the homogenization pressure is 30Mpa.

[0030] c, heat preservation enzymatic hydrolysis: add the mixed enzyme liquid of AlcaLase enzyme and papain to the walnut cake mixed liquid,

[0031] The volume ratio of AlcaLase enzyme and papain in the mixed enzyme solution is AlcaLase enzyme: papain = 1:1. The amount of mixed enzyme solution added is 0.05% of the mass of the walnut cake mixed solution. Value 7.0, time 8 hours, made walnut cake ...

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Abstract

The invention provides a preparation method of walnut polypeptide. The preparation method comprises the following steps of: a, treatment of raw materials: uniformly mixing smashed material of walnut cake which is cold-pressed, degreased at a low temperature with water to obtain a walnut cake suspension; b, homogenization of the suspension: homogenizing the suspension to obtain a walnut cake mixed liquid; c, heat-insulating enzymolysis: adding a mixed enzyme liquid of AlcaLase enzyme and papain to the walnut cake mixed liquid, carrying out enzymolysis to prepare the walnut cake enzymatic hydrolysate under the enzymolysis conditions that the temperature is 50-60 DEG C, the pH value is 7.0-8.5 and the time is 6-8 hours; d, high-temperature sterilization: quickly heating the walnut cake enzymatic hydrolysate to 90-59 DEG C; e, liquid-solid separation: carrying out liquid-solid separation on walnut cake enzymatic hydrolysate after enzyme deactivation at a high temperature, removing insoluble solids to prepare a walnut polypeptide liquid; f, concentration: concentrating the walnut polypeptide liquid to obtain walnut polypeptide concentrated liquor; and g, drying: drying the walnut polypeptide concentrated liquor to obtain the walnut polypeptide.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of walnut polypeptide. Background technique [0002] Walnut, also known as walnut and Qiang fruit, belongs to Juglandaceae (Juglandaceae) Juglans. It is native to southeastern Europe, West Asia and other regions, and has been widely cultivated in North America, North Africa, East Asia and other regions. It is found in most parts of my country distributed. Walnuts, almonds, cashews, and hazelnuts are listed as the four largest dried fruits in the world. They have high edible value and are indispensable dried fruits for Christmas in western countries. Walnuts not only have high edible value, but also have outstanding health care functions. In foreign countries, walnuts are known as "the fruit of brain", "the fruit of longevity", and "the fruit of beauty". Phospholipids in walnut kernels have a good health care effect on cranial nerves. The extracted walnut oil...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/34
Inventor 何东平刘良忠胡传荣张世宏姚理
Owner WUHAN POLYTECHNIC UNIVERSITY
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