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 utiliz

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] 3. Preparation of walnut pulp

[0025] 5-10 times the mass of water is added to the dehulled walnut dregs, which is refined by a refiner and passed through a 40-160 mesh screen to obtain a slurry and a sedimentation part respectively.

[0026] 4. Walnut protein drink

[0027] (1) After refining and filtering the walnut pulp, the slurry is obtained by adding white sugar or xylitol 4%-8%, xanthan gum 0.05%-0.1%, sodium carboxymethyl cellulose 0.05%-0.1% compound And adjust the pH between 7.0 and 7.5.

[0028] (2) Preparation of suspended protein balls

[0029] Add 2 to 4 times of water to the precipitated part obtained by refining the walnut pulp, and add 0.05% to 0.4% neutral protease in the mixed mass of the precipitate and water, and enzymatically hydrolyze at 35 to 50°C for 1 to 3 hours, and maintain pH 7.5 to 8. Then, the enzymolysis solution is inactivated at 85~95℃ for 15~20min. The enzymatic hydrolysate after the enzyme inactivation is filtered through a 40-160 mesh scr...

Example Embodiment

[0037] Example 1:

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

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

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

Example Embodiment

[0041] Example 2:

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

[0043] S2. 5-10 times the mass of water is added to the walnut meat, refined, and passed through a 40-160 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, which is mixed with the precipitate and water, and hydrolyze at 35 to 50°C for 1 to 3 hours, maintaining pH 7.5 to 8; then, enzymatic hydrolysis solution The enzyme is inactivated at 85-95°C for 15-20 minutes; the enzymatic hydrolysate after enzymatic inactivation is filtered through a 40-160 mesh screen to obtain the precipitated proteolytic solution. Add 2%~5% white sugar or xylitol, 1.5%~3% sodium alginate, 0.1%~0.25% sodium carboxymethyl cellulose, 0.05%~0.1% gelatin, 0.05%~ 0.2% potato starch and 0.05% to 0.5% sweet potato starch are stirred and heated to make the materials evenly mixed to prepare a protein globule nucleus sol...

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PUM

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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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