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Method for preparing walnut protein beverage

A walnut protein and beverage technology, applied in the field of food and its deep processing, to achieve the effect of improving flavor and taste, saving finished products, and enriching the form

Active Publication Date: 2013-11-20
KUANDIAN CHENYANG SHAN ZHEN FOOD DEV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most walnut dregs are still discarded as waste in the walnut processing process at present, and there are few reports on the comprehensive utilization of walnut dregs, especially the research on the protein. Therefore, the author believes that the research on walnut protein will have broad prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] 3. Preparation of Walnut Pulp

[0025] Add 5 to 10 times the mass of water to the peeled walnut pulp, use a refiner to refine the pulp, and pass through a 40 to 160 mesh screen to obtain the slurry and sediment respectively.

[0026] 4. Walnut protein drink

[0027] (1) After the walnut pulp is refined and filtered to obtain a slurry, add white sugar or xylitol 4% to 8%, xanthan gum 0.05% to 0.1%, and sodium carboxymethylcellulose 0.05% to 0.1% according to its mass. Mixed, and the deployment of pH7.0 ~ 7.5.

[0028] (2) Preparation of suspended protein spheres

[0029] Add 2 to 4 times of water to the precipitated part obtained from walnut pulp grinding, and add 0.05% to 0.4% neutral protease in the mixed mass of the precipitate and water, and enzymolyze it at 35 to 50°C for 1 to 3 hours, and keep the pH at 7.5 to 8. Then, inactivate the enzyme at 85-95°C for 15-20 minutes. The enzymatic hydrolyzate after deactivating the enzyme is filtered through a 40-160 mesh s...

Embodiment 1

[0038] S1. Peel the walnut kernels, remove impurities, and wash to obtain walnut meat;

[0039] S2. Add 5 to 10 times the quality of water to the walnut meat, refine the pulp, and pass through a 40 to 160 mesh screen to obtain slurry and sediment;

[0040] S3. Add white sugar or xylitol 4% to 8%, xanthan gum 0.05% to 0.1%, carboxymethyl cellulose sodium 0.05% to 0.1% according to the mass of the slurry, and adjust pH 7.0 to 7.5, 105 Sterilize at ~121° C. for 12 to 40 minutes to obtain the walnut protein drink.

Embodiment 2

[0042] S1. Peel the walnut kernels, remove impurities, and wash to obtain walnut meat;

[0043] S2. Add 5 to 10 times the mass of water to the walnut meat, refine the pulp, and pass through a 40 to 160 mesh screen to obtain slurry and sediment.

[0044]For the precipitate, add 2 to 4 times of water, and add 0.05% to 0.4% neutral protease in the mixed mass of the precipitate and water, at 35 to 50°C, enzymatically hydrolyze for 1 to 3 hours, and keep the pH at 7.5 to 8; then, the enzymatic hydrolysis solution Inactivate the enzyme at 85-95°C for 15-20 minutes; filter the enzymatic hydrolyzate after inactivating the enzyme with a 40-160 mesh sieve to obtain the precipitated protein enzymatic hydrolyzate. Add 2%~5% white sugar or xylitol, 1.5%~3% sodium alginate, 0.1%~0.25% carboxymethyl cellulose sodium, 0.05%~0.1% gelatin, 0.05%~ 0.2% potato starch, 0.05% ~ 0.5% sweet potato starch, stirring and heating, so that the materials are evenly mixed, and prepared into protein spheric...

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Abstract

The invention discloses a method for preparing a walnut protein beverage. The method comprises the following steps: 1, peeling walnut kernels, removing impurities, and washing to obtain walnut meat; 2, adding water having a mass 5-10 times the walnut meat, pulping, sieving by a 40-160 mesh sieve to obtain a pulp and sediments; and 3, adding white granulated sugar or xylitol having a mass being 4% of the pulp, a xanthan gum having a mass being 0.05-0.1% of the pulp and carboxymethylcellulose sodium having a mass being 0.05-0.1% of the pulp, carrying out complex formulation, adjusting the pH value to 7.0-7.5, and disinfecting at 105-121DEG C for 12-40min to obtain the walnut protein beverage. The method for preparing the beverage by mainly treating walnuts as a main raw materials aims at improving the added values and the market competitiveness of walnut products and saving the production cost. The method is especially suitable for walnut residues obtained after oil pressing, and can reduce the destroys of the discarding of wastes in the processing processes of the walnut products to the environment.

Description

technical field [0001] The invention relates to the field of food and its deep processing, in particular to a technology for preparing instant food from the slag after walnut kernel oil is processed. Background technique [0002] Walnut is a Juglandaceae Juglans plant, is a typical dried fruit food, mainly produced in Asia, Europe, and North America. Walnut kernels are rich in oil and protein, of which polyunsaturated fatty acids account for more than 90% of the total fatty acids (Diana Labuckas, et al. 2011), and are rich in 18 kinds of amino acids (including 8 kinds of essential fatty acids), so many studies It has been proved that walnuts have physiological effects such as anti-oxidation, anti-virus, lowering cholesterol and blood pressure ( ORHAN, et al.2011; Xu Huijiao et al., 2009). [0003] my country has a long history of planting walnuts and is rich in resources. As a by-product of forestry, walnuts have high development and utilization value. In addition to dire...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 朱蓓薇董秀萍姜鹏飞马腾飞马璐璐王垚吴琼
Owner KUANDIAN CHENYANG SHAN ZHEN FOOD DEV
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